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

wa's bread stuffing

2 eggs
1 yellow onion, chopped
4 stalks celery, chopped
2T garlic, minced
1 cup stuffing
7 slices one day old white bread, crumbled
35oz chicken broth
4 heaping tablespoons sage
2t garlic salt
salt and papper to taste

saute onion, celery, and garlic in olive oil. add salt, pepper, and garlic salt.

in a bowl, mix stuffing, bread, sage, chicken broth, eggs to right consistency. add onion/celery mixture to bread mixture. mix well.

pour into a 9x12 pyrex. bake at 350 for 30 mintues covered, 15 additional minutes uncovered.

sausage stuffed sweet dumpling squash

2 acorn squash
1lb pork sausage, sweet or hot
1 onion, chopped
1lb mushrooms, sliced
2 cups bread crumbs, optional
1/2 cup dried cranberries
salt and pepper to taste
2T maple syrup, optional
2T butter, cut into pieces, optional
crumbled goat cheese

preheat oven to 400 degrees. split squash through the stem and remove seeds and fibers. place the squash halves, cut side down, in roasting pan. add 1/2 inch of water and bake about 30 minutes or until squash is tender.

meanwhile, in a large skillet, brown the pork sausage and drain off about half the fat. add the onion and mushrooms and saute until soft. add the bread crumbs, if using, and cranberries. season to taste with salt and pepper.

when the squash are done, divide filling among the four. (you will have leftover stuffing mix.) drizzle the maple syrup on top of each squash and dot with butter if desired. return the stuffed squash to the oven and bake another 10 minutes, uncovered, to crisp the top. top with crumbled goat cheese, if desired.

give credit: dallas morning news

jalopeno chicken casserole

1 rotisserie chicken - bone off, shredded
1 onion, chopped
8 oz low fat sour cream
2 boxes frozen chopped spinach, thawed
2 jalopenos, chopped and no seeds or 1/3 cup jarred, sliced, jalopenos
8 oz jack cheese
1 can cream of mushroom soup
salt and pepper to taste

saute shredded chicken and chopped onion. add sour cream, cream of mushroom, spinach, jalopenos, salt and pepper. mix well. layer the chicken mixture and cheese in 9x12 pyrex. top with cheese.

bake at 375 degrees for 30 minutes.