grilled cheese and bloody mary party

grilled cheese and bloody mary party

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summer meal plan 4

Monday

Meal 1: Open-faced egg whites on 2 rice cakes w/ sautéed spinach, and 1 slice low-fat mozzarella or swiss.

Meal 2: 1/2 cup sugar-free yogurt w/ ½ apple and 1 tbsp. organic peanut butter.

Meal 3: 3 oz.Chopped grilled chicken on top of ½ cup brown rice w/ lettuce, tomato and avocado. Top w/ salsa and shredded low-fat cheese .

Meal 4: 1 scoop protein powder mixed with 1 cup Soy milk and water as needed.

Meal 5: 2 Eggwhite omelet w/ veggies of your choice, 5 strawberries .

Tuesday

Meal 1: 1/4 cup Oats w/ 1 cup sliced peaches and 2 scrambled eggs.

Meal 2: Blend 1 scoop protein powder, 1 cup water, 1/3 cup plain yogurt and handful of blackberries or strawberries.

Meal 3: 3 oz chicken Caesar salad on whole wheat tortilla or pita and 1 cup chopped tomatoes and cucumbers.

Meal 4: ½ cup sugar- free yogurt with 10 almonds

Meal 5: Baked salmon w/ lemon juice, 1 cup steamed broccoli, ½ cup corn.

Wednesday

Meal 1: 1 slice Ezekiel toast w/ 2 scrambled egg whites and 1 slice low-fat cheese, top with tomatoes.

Meal 2: Tuna salad made with canola mayo with 10 whole wheat crackers.

Meal 3: Leftover Baked salmon, 1 cup whole wheat pasta and marinara sauce, top with 1 tbsp. parmesan cheese.

Meal 4: 2 hardboiled eggs and 1 apple.

Meal 5: 1 turkey burger patty, 10 asparagus spears, ½ sweet potato.

Thursday

Meal 1: 2 hard-boiled eggs, 1 yolk and 1 cup brown rice (sweeten with Splenda and soymilk if desired) and ½ apple.

Meal 2: 3 oz tuna packet, ½ cup blueberries.

Meal 3: 3 oz baked chicken, mixed greens salad and 3 dried apricots.

Meal 4: 1 scoop protein powder mixed with 1 cup Soymilk and water if desired.

Meal 5: 3.5 oz Lemon pepper flank steak, 1 cup steamed broccoli, ½ cup steamed carrots.

Friday

Meal 1: 1/4 cup oats with 1/3 cup sliced strawberries and 2 scrambled eggs.

Meal 2: 1 low-sugar protein bar

Meal 3: 4 oz baked or microwaved Tilapia with lemon juice and capers, ½ sweet potato, 1 cup green beans.

Meal 4: 1 slice Ezekiel toast with 1 tbsp organic peanut butter on top and ½ apple.

Meal 5: Chicken stir fry made with canned chicken, onion, mushrooms and bellpeppers. ½ cup mixed berries w/ sugar free Cool-whip on top J

summer meal plan 3

Monday

Meal 1: 1 slice Ezekiel toast with 2 scrambled eggs, ½ cup blueberries.

Meal 2: Protein pancakes topped with sugar-free maple syrup, 1 oz crushed almonds.

Meal 3: 1 whole wheat wrap filled with 3 tbsp black beans, 1 slice melted low-fat cheese topped with salsa. Serve with ½ cup brown rice.

Meal 4: 1 scoop protein powder mixed with 1 cup Soy milk.

Meal 5: 4 oz baked lemon-pepper chicken, mixed greens salad w/ olive oil and vinegar dressing, ½ cup steamed carrots. .

Tuesday

Meal 1: ½ cup Oats w/ 1 cup sliced peaches and 2 scrambled eggs.

Meal 2: 1 apple with 1 tbsp organic peanut butter

Meal 3: Tuna salad made with 1 tbsp Canola mayo, celery, 1 tbsp cranberries on 2 slices Ezekiel toast. 1 small orange.

Meal 4: ½ cup low sugar yogurt with 10 almonds

Meal 5: Grilled rosemary salmon, 10 asparagus spears, 2 dried apricots.

Wednesday

Meal 1: 1 scoop Protein shake made with ½ frozen banana, 1 tbsp peanut butter, ½ cup soy milk and water as desired.

Meal 2: 1 cup brown rice with 1 packet of Splenda, touch of salt, spray butter & soy milk. Heat for about 45 sec in microwave as desired.

Meal 3: 3 oz Grilled chicken on romaine lettuce with low-fat Caesar dressing, 1 tbsp parmesan cheese. ½ apple.

Meal 4: 2 hardboiled eggs, baby carrots and celery sticks with 2 tbsp of hummous.

Meal 5: 3 oz grilled chicken stir fry with onions and bell peppers, 1 whole wheat tortilla, salsa optional.

Thursday

Meal 1: Open-faced egg whites on 2 brown rice cakes with sautéed spinach, and 1 slice low-fat mozzarella or Swiss cheese.

Meal 2: Blueberry Protein smoothie made w 1 scoop protein powder, 1 cup water, ½ cup plain yogurt and ½ cup blueberries.

Meal 3: 3 oz Tilapia fillets, ½ sweet potato, 1 cup steamed broccoli.

Meal 4: 1 low-sugar protein bar of your choice J

Meal 5: 3.5 oz flank steak w/ sautéed mushrooms and onions. Small mixed greens salad.

Friday

Meal 1: 1 slice Ezekiel toast with 1 tbsp peanut butter on top. 1 hard boiled egg.

Meal 2: 3 oz tuna packet and 1 small apple

Meal 3: 3 oz. chicken with 1 cup whole grain pasta and marinara sauce topped with 1 tbsp. parmesan cheese

Meal 4: 2 hard boiled eggs, 1 cup chopped tomatoes and cucumbers.

Meal 5: Veggie burger patty, 1 cup sautéed spinach, 1 cup steamed squash.

summer meal plan 2

Monday

Meal 1: 2 scrambled eggs, 1 slice low-fat cheese, 3 tbsp. of black beans on whole wheat tortilla. Heat in microwave to melt cheese, top with salsa.

Meal 2: 1 scoop protein mixed with 1 cup soy milk and water as desired.

Meal 3: Turkey on 2 slices of Ezekial bread w/ lettuce, tomato and avocado. Baby carrots w/ fat free dressing on the side.

Meal 4: 1/2 cup low sugar yogurt with 1 apple

Meal 5: 3.5 oz lean top sirloin topped w/ sautéed mushrooms, serve w/ grilled asparagus.

Tuesday

Meal 1: Ezekial French toast w/ slivered strawberries and ½ cup low-fat cottage cheese with 8 almonds

Meal 2: 1/2 cup low sugar yogurt w/ 1 small orange

Meal 3: 3 oz Chopped grilled chicken on top of ½ cup cooked brown rice w/ lettuce, tomato, and avocado. Top w/ salsa and low-fat shredded cheese.

Meal 4: 2 sticks low fat mozzarella cheese sticks and 8 whole grain crackers

Meal 5: Veggie and cheese “3 eggwhite” omelet. Veggies of your choice and 1 slice of low fat cheese.

Wednesday

Meal 1: 2 scrambled eggs w/ spinach cooked in. 1 slice Ezekial toast with 1 slice low-fat cheese.

Meal 2: 1 scoop protein powder mixed with water, 10 almonds

Meal 3: 3 oz Tilapia filets (can be cooked in microwave for convenience), 1/3 cup brown rice, 1 cup steamed broccoli.

Meal 4: 1/2 cup cottage cheese, ½ cup blueberries

Meal 5: 3 oz grilled chicken stir fry with onions and bell peppers, 1 whole wheat tortilla, salsa optional.

Thursday

Meal 1: 1 slice low-fat cheese and tomato melted on 1 slice Ezekiel toast. 1 hard-boiled egg.

Meal 2: Protein pancakes topped with ½ cup strawberries (make these in the morning or the night before)

Meal 3: 3 oz grilled chicken w/ mixed greens salad, topped w/ crushed walnuts & cranberries. Olive oil and vinegar dressing on side.

Meal 4: 1 scoop protein powder mixed with water, 1 tbsp. of organic peanut butter

Meal 5: 3.5 oz flank steak w/ steamed broccoli and carrots

Friday

Meal 1: Protein shake made with 1 scoop powder, 1 tbsp. peanut butter, ½ cup soy milk, ½ frozen banana, 1 cup water or more if needed. Mix in blender.

Meal 2: 3 oz tuna packet and 1 small apple

Meal 3: 3 oz. chicken with 1 cup whole grain pasta and marinara sauce topped with 1 tbsp. parmesan cheese

Meal 4: 2 hard boiled eggs, baby carrots and celery sticks

Meal 5: Ground turkey burger, sautéed spinach and mushrooms. ½ cup blueberries for dessert.

summer meal plan 1

Monday

Meal 1: 1 slice Ezekial bread French toast w/ slivered strawberries and ½ cup low-fat cottage cheese w/ 10 almonds

Meal 2: 3/4 cup sugar-free yogurt w/ ½ apple and 1 tbsp. organic peanut butter

Meal 3: Turkey on whole-wheat wrap w/ lettuce, tomato and avocado. Baby carrots w/ fat free dressing on the side.

Meal 4: 1 scoop protein powder mixed with water

Meal 5: 3 oz Grilled chicken, Caesar salad, dressing on the side, no croutons.

Tuesday

Meal 1: ½ cup steel cut Oats w/ 1 cup sliced peaches and 2 scrambled eggs

Meal 2: 1 scoop protein powder mixed with water

Meal 3: 3 oz grilled chicken sandwich on whole-grain bun with lettuce, tomato. ½ green apple w/ 1 tbsp. organic peanut butter.

Meal 4: 1 cup sugar-free yogurt w/ 4 strawberries

Meal 5: 3.5 oz grilled salmon with garlic and lemon, grilled asparagus. Side salad with olive oil and vinegar dressing.

Wednesday

Meal 1: 2 scrambled eggs with salsa and 1 slice Ezekial toast

Meal 2: Tuna salad made with fat-free or Canola Mayo, 10 whole wheat crackers

Meal 3: Leftover grilled salmon 3.5 oz, with 1 cup whole wheat pasta and marinara sauce.

Meal 4: ¾ cup sugar free yogurt with 10 almonds or walnuts

Meal 5: 3 oz grilled chicken stir fry with onions and bell peppers, 1 whole wheat tortilla, salsa optional.

Thursday

Meal 1: Protein pancakes made with 2 eggwhites and 1 scoop protein powder, top with ½ cup blueberries

Meal 2: 2 stick low-fat string cheese and celery sticks

Meal 3: 3 oz grilled chicken w/ mixed greens salad, topped w/ crushed walnuts & cranberries. Olive oil and vinegar dressing on side.

Meal 4: 1 scoop protein powder mixed with water, 1 tbsp. of organic peanut butter

Meal 5: 3.5 oz flank steak w/ steamed broccoli and carrots

Friday

Meal 1: 1 slice Ezekial toast w/ 1 tbsp. of organic peanut butter, 1 scoop protein powder mixed with water.

Meal 2: ¾ cup low-fat cottage cheese w/ 1 apple

Meal 3: 3 oz chopped grilled chicken on top of ½ cup brown rice with lettuce, tomato and avocado. Top with salsa and low-fat shredded cheese.

Meal 4: 2 hard boiled eggs, baby carrots and celery sticks

Meal 5: Ground turkey seasoned with taco seasoning, lettuce, tomato, ½ avocado top with salsa.

turkey meatballs with quick and spicy tomato sauce

Sauce:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
• 1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
• 2 teaspoons chopped oregano leaves
• 1 sprig fresh rosemary
• salt
• 1/4 cup torn fresh basil leaves

Meatballs:

• Cooking spray
• 1 pound ground turkey meat
• 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
• 1/4 cup grated Parmesan, plus more for serving
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped onion
• 2 large cloves garlic, minced
• 2 tablespoons minced fresh parsley leaves, plus more for garnish
• 2 teaspoons minced fresh thyme leaves
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 box (16 ounces) whole-wheat spaghetti

Make Sauce:

In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste.

Meatballs:

Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.

Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce.

give credit: healthy appetite

smashed potatos

2 1/4 pounds potatoes
Splash of milk
1 Tbsp. butter
Sea salt
Freshly ground black pepper
Sprig fresh rosemary
Olive oil

Scrub your potatoes clean, cut them in half, and put them into a pan of salted, boiling water. Boil for about 10 minutes until tender. Stick a knife into them to check they're soft all the way through. Drain in a colander and return them to the pan. Add the milk, butter, and a pinch of salt and pepper. Mash until smooth and creamy, adding another splash of milk if necessary. Pick a rosemary leaves off the woody stalk and lightly push them into the potato. You can drizzle with a little olive oil, or use olive oil instead of butter.

give credit: jamie oliver

chicken quesadillas

2 chicken breast halves, fat trimmed (i used rotisserie)
cumin
oregano
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion, cut into strips
1 bell pepper (red or green) cut into strips
1 clove garlic, minced
1 tbsp oil
1 1/3 cup reduced fat Mexican blend shredded cheese
8 (6") low carb whole wheat flour tortillas

Slice chicken breast in half so you have 4 cutlets. Season chicken generously with salt, pepper, cumin, oregano and garlic powder.

Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

give credit: gina's WW recipes

enchiladas hondurenas

1 pound ground meat

2t garlic, diced

1/2 onion, diced

i can green chiles

salt

pepper

cumin

1 ripe tomato, sliced

2 cups packaged cole slaw

2T vinegar

jack cheese, grated

tostados

1T olive oil

heat olive oil in saute pan. mix raw meat with garlic, onion, green chile, salt, pepper, cumin. cook meat until well done. remove from heat.

mix cabbage with vinegar.

add meat to tostados.

top with cabbage, jack cheese, slice of tomato. add salsa.

restaurant style salsa

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

pulled bbq chicken sandwiches with cole slaw

pulled bbq chicken sandwiches

1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 whole-wheat sandwich thins
6 large green lettuce leaves

Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.

Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

*For an unhealthy and delicious option, add turkey bacon and blue cheese.

cole slaw

1/2 cup nonfat Greek-style yogurt, or 2/3 cup regular plain nonfat yogurt
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) bag shredded coleslaw mix

2 teaspoons caraway seeds

If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.

give credit: healthy appetite pulled bbq chicken sandwiches and healthy appetite cole slaw

chocolate-almond meringues

3 egg whites
1/4 teaspoon cream of tartar
1/3 cup superfine (caster) sugar*
3/4 teaspoon almond extract
2 ounces semisweet chocolate, finely chopped (or chocolate chip morsels)

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.

give credit: healthy appetite

stuffed turkey burgers

1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers, divided
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 teaspoons salt
Freshly ground black pepper

Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons each of roasted red peppers and cheese, and top with remaining patties working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

give credit: healthy appetite

meditteranean chicken salad

8 cups arugula

• 1 rotisserie chicken, bone out and shredded
• 1/2 english cucumber, chopped
• 1 15.5-ounce can chickpeas, rinsed
• 1/2 medium sweet onion, chopped
• 3/4 cup crumbled Feta (about 3 ounces)
• 1/2 cup pitted kalamata olives, halved
• 2 cups pita chips, broken into pieces
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• kosher salt and black pepper
• 
  
• In a large bowl, add the lettuce, chicken, cucumber, chickpeas, onion, feta, olives, and pita chips to the oil and vinegar. Add ¼ teaspoon each salt and pepper, and toss.

vegan chili

i've never used smart ground before, but i tried this recipe that calls for it and loved the chili.

1 Large Onion chopped (white or red onion)
1 Tablespoon Ground Cumin
1/2 Teaspoon Coriander
1 Teaspoon Dry Oregano
1 Teaspoon Chili Powder
3 Minced Garlic Cloves
2 Large Diced Tomatoes (or 1 can diced tomatos)
8 oz Sliced Mushrooms
2 (4oz) canned green chilies
1 bag smart ground (Mexican seasoned)
1/2 cup vegetable stock
1 can black or pinto beans (rinsed)
Salt as needed

Chopped Green Onion (on side)
Grated Cheddar (on side)

• Mushrooms should be rough chopped.
• Sauté onions until light brown. Add mushrooms and cook 3-4 minutes.
• Add garlic and all seasonings and sauté 4 minutes more.
• Add remaining ingredients and stir until hot and the right consistency. Season with salt and pepper as needed.

give credit: the ellen degeneres show

black bean dip

3 cans black beans, drained and mashed or pulsed.
2 foil wrapped packages of cream cheese (1/3 less fat)

1 bottle fisher weiser raspberry chipotle Sauce
1 bunch green onions, chopped
cilantro chopped, to taste
1t salt

1t pepper

1t cumin

1t garlic powder

1t chili powder

1t cayenne pepper

heat oven to 350 degrees. spray a 9x12 pyrex with non-stick spray. mix all seasonings with mashed black beans. spread evenly in your 9x12 pyrex. melt cream cheese in a microwave safe bowl, about 2 minutes, stirring half way through. spread melted cream cheese on top of beans. pour raspberry chipotle on top of cream cheese.

bake for about 20-25 minutes.

top with green onions and cilantro and serve with frito scoops.

halves easily.

garlicky brussels sprouts

• 1 lb. Brussels sprouts, ends trimmed
• 2 Tbs. olive oil
• 12 cloves garlic, peeled and quartered lengthwise
• 1 Tbs. brown sugar
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 Tbs. apple cider vinegar

1. Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.

2. Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1 1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.

give credit: vegetarian times

pasta fagioli

• 1 tbs olive oil
• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
  
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
  
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
  
• salt and pepper to taste
• 1-1/2 cups Ditalini pasta or other small pasta
• Grated Parmigiano or Romano

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

give credit: skinny weight watcher recipes

corn dip

2 cans mexicorn, drained
1 7oz can green chiles, drained
1 4oz can chopped jalapenos, drained
1 cup sour cream
1 cup real mayonnaise
2 cups cheddar cheese
salt and pepper to taste

mix all ingredients and refrigerate overnight. serve cold with frito scoops.

give credit: jana

homemade argentinian empanadas

beef filling:

1 pound ground beef
2T corn oil
1T butter
1 large yellow onion, chopped
2 hard boiled eggs, chopped
1/2 cup green olives, chopped
2T raisins
1/4 cup green onion (only the green part), chopped
1T ground paprika
1T ground red pepper
1T cumin
salt and ground black pepper to taste

in a large saucepan, melt the butter with corn oil together and place the onions and stir them until transparent. add the beef, raisins, spices, salt and pepper to taste and stir with a fork to keep the meat broken up. pour over about 1/2 cup of water and let it cook for about 10 minutes or until meat is completely cooked. once cooked, place in a bowl, cover it and put in the refrigerator overnight. once you have the mix cold, add the hard boiled eggs, green olives and spring green onions.

corn (humita) filling:

2T corn oil
1T butter
2 yellow onions, chopped
1 green bell pepper
3 corns (or 18 oz frozen sweet corn)
1/2 cup milk
1T ground red pepper
3t sugar
salt and ground pepper to taste
1T flour

in a large saucepan, melt the butter and oil together and place the onions and bell pepper and stir them until transparent. add all other ingredients except the flour. the corn must be cooked in this way for at least 10 minutes before adding the flour. when it is cooked, sprinkle the flour and let it be cooked for 5 minutes. refrigerate overnight.

i used the goya empanada shells found in the international frozen food section.

thaw the shells. add about 1.5T of filling to the shells and fold in half. press the edges with the tip of a fork to seal.

bake at 350 for 15-20 minutes

give credit: teresita