Tag Archives: salsa

Main Course, Recipe

Mexican Stuffed Shells

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Put a little Mexican/Italian fusion in your mouth!

1 lb of ground turkey or chicken
1 package of low-sodium taco seasoning
4 ounces Neufchâtel cheese
12 jumbo pasta shells
1 1/2 cups salsa (heat level depends on you)
1 cup taco sauce (again, the heat level depends on you)
1 cup reduced-fat cheddar cheese (grated)
1 cup Low-moisture, reduced-fat mozzarella cheese (grated)
Chopped Scallions
Black beans
Optional: Low Fat/Light sour cream

Preheat oven to 350F.

In a large skillet, brown ground meat; add taco seasoning and prepare following package directions. Add Neufchâtel cheese, cover and simmer until cheese is melted. Mix until well combined. Allow to cool.

While the meat mixture is cooking, cook the pasta shells according to package directions. (Once the shells are cooked and drained, set them individually on a baking sheet coated with cooking spray to prevent them sticking together!)

Using a 9×13″ baking dish, pour the salsa to coat the bottom. Use a spatula, if needed, to ensure coverage. Stuff each shell with 1-2 tbsp of the meat mixture. Place the filled shells open side up on top of the salsa. Coat the shells with taco sauce. Cover with foil and bake for 15-20 minutes.

After cooking, remove foil and add shredded cheese and bake for 5-10 more minutes to allow the cheese to melt.

Top with chopped scallions. Serve with black beans, and if desired, low fat/light sour cream and/or more salsa.

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Appetizer

Black Bean Dip

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A lower fat take on a wonderful bean dip!

2 cans black beans (no salt added)
1 8oz brick of Neufchâtel cheese
1/2 cup reduced fat sour cream
1/2 cup hot salsa (or as hot as you like)
1 package reduced sodium taco seasoning
2 cups shredded reduced fat 4 cheese Mexican blend
1 bunch diced scallions (divided)

In a food processor fitted with a blade attachment, add everything except 1/2 of the scallions. Process until semi-chunky. Place in baking tin and cover with remaining 1/2 of scallions.

Bake at 350F for 30 minutes. Enjoy with tortilla chips, veggies, or crackers.

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Appetizer, Recipe

Cheesy Fiesta Bean Dip

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Not the best photo, but this turns out like the filling of a bean burrito as a dip, and is well worth the time to make!

The final in the trinity of dips that are our freind’s favourites. It’s gluten free, and I’ve never had to put it in a heated chaffing dish because it seems to go so quickly.

1 1/2 cup sour cream
16 oz. can refried beans
8 oz. cream cheese, softened
1 package taco seasoning
2 cups shredded cheddar cheese, separated
1/4 cup salsa (mild if you don’t like heat, hot if you do!)

Preheat oven to 400F.

In a large bowl, mix refried beans, sour cream, cream cheese, and 1 cup of shredded cheddar cheese in a bowl until thoroughly combined. Add taco seasoning and salsa. Mix again until combined.

Transfer to 8″ x 8″ baking dish that has been sprayed with non-stick cooking spray. Top with remaining shredded cheese and bake until browned and bubbly (about 25 minutes). You can top with diced scallions if you like (I didn’t because the other two dips I served were topped thusly).

Serve hot with your favourite type of tortilla chips (we enjoy both the Tostitos with a Hint of Jalapeno as well as Tostitos with a Hint of Lime).

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Main Course, Recipe

Polpettone del Tacchino (Turkey Meatloaf)

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Polpettone del Tacchino (Turkey Meatloaf)

3 lbs ground turkey breast
2 cups Italian bread crumbs
1 1/2 cups medium salsa
1 large onion, diced
4 cloves garlic, finely minced
1/2 cup steak sauce (A1 or equivalent)
4 ounces egg substitute (or 2 whole large eggs)
1 tsp sea salt
1 tsp fresh ground black pepper
Topping
Either organic ketchup or Dijon mustard

Preheat oven to 350F.

In a large bowl, combine all ingredients until homogenized (but not overworked). Divide mixture into two, and place in standard size loaf pans. Place pans on a baking sheet and bake for 35 minutes. Remove from oven, drizzle top of loaf with either ketchup or Dijon mustard. Return to oven and bake an additional 15 minutes.

Allow to sit for 15 minutes before slicing into 3/4″ pieces. Serve with roasted redskin potatoes and a green salad.

Makes: 24 slices.

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Fruit, Recipe

Fruit Salsa & Cinnamon Crispas

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Fruit Salsa
4 Granny Smith apples – washed, peeled, cored and diced
2 pounds strawberries, sliced
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons blackberry preserves

In a large bowl, combine apples, strawberries, sugars, and blackberry preserves. Cover and refrigerate for at least 30 minutes.

Cinnamon Crispas
10 (10 inch) flour tortillas
non-stick butter flavored cooking spray
1 cup granulated sugar
1 tbsp ground cinnamon

Preheat oven to 350 degrees F.
Spray one side of each flour tortilla with cooking spray. Cut into eight (or more) wedges and place in a single layer on a large baking sheet. Sprinkle with cinnamon sugar to coat.
Bake for 10 to 12 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes before serving. Crispas will continue to get crunchier as they cool. Serve with fruit salsa.

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