Cider-glazed Pork

Found an interesting recipe in First for Women Magazine under Harvest Suppers.

Cider-glazed Pork

2 cups apple cider

1 Tbs. chopped fresh thyme, divided

2 sage leaves, chopped and divided

½ cup apple jelly

1 Tbs. Dijon mustard

1 Bone-in pork loin roast

2 Tbs. vegetable oil

1 Large yellow or white onion, peeled and cut into wedges

2 red apples, cored and cut into wedges

1. Heat oven to 450’F. In saucepan over high heat, bring apple cider to a boil. Cook 5 min more, or until reduced to 1 cup. Stir in 2tsp. thyme, 1tsp. sage and 1tsp. garlic. Reduce heat to medium; let simmer 5 min., or until reduced to 1.2 cup. Remove from heat. Whisk in apple jelly and mustard.

2. Season pork with salt and pepper, if desired. Rub oil over pork. Place in foil-lined roasting pan. Brush ½ cider mixture over pork. Roast 15 min. Reduce oven temperature to 250’F. Arrange onions and apples around pork; baste pork with additional glaze. Roast 50 minutes, or until thermometer inserted in meat, not touching bone, reads 150’F, basting with pan juices. Transfer pork, onions and apples to serving platter. Cover with foil; let sit 20 min. before slicing.

3. Pour pan juices and drippings into liquid measuring cup. Skim off and discard fat. In small saucepan, combine pan juices and any remaining glaze mixture. Over high heat, bring to a boil; cook 1 min. more. Stir in remaining thyme, sage and garlic. Season with salt and ground pepper, if desired. Serve sauce with pork.

Prep time: 15 min. Total time: 1hr., 30 min; plus sitting time

Serves 10

Pork Chops with Corn Stuffing

Pork Chops with Corn Stuffing

From the Kitchen of:  Alice

     1  tbsp.  oil
     6  (4 oz.)  boneless pork loin chops
(about ¾-inch thick)
     1½  tsp.  dried pork seasoning*
     4  c.  cornbread stuffing mix (gluten free)
     ½  c.  chopped celery
     ¼  c.  chopped onion
     ¼  tsp.  dried sage leaves, crushed
     1  can  ready-to-serve chicken broth (14½ oz.)
     1  can  whole kernel corn with red and green peppers,
drained
     1   egg, beaten

  1. Heat oil in large skillet over medium heat until hot. Add pork
chops; cook until browned on both sides. Drain. Sprinkle pork with pork seasoning.

  2. In large bowl, combine all remaining ingredients; mix well.

  3. Spray inside of 3½ to 4-quart crock pot with nonstick cooking
spray. Spoon stuffing mixture into sprayed slow cooker. Arrange
browned pork chops in 2 layers over stuffing.

  4. Cover; cook on low for 5 to 6 hours or until pork is no longer
pink in center.

Serves 6

A mix ¼ teaspoon each of seasoned salt, garlic powder, thyme leaves
and black pepper can be used if pork seasoning is not available. 

Colorful Mac & Cheese

Ingredients

• 1-1/2 cups uncooked elbow macaroni
• 2 cups chopped zucchini
• 1/2 cup chopped onion
• 2 tablespoons canola oil
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 2 cups (8 ounces) part-skim shredded cheddar cheese
• 1/2 cup milk (I use reconstituted non-fat dry milk)
  
• 1/2 teaspoon dried basil
• 1/2 teaspoon prepared mustard

Directions

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, saute zucchini and onion in oil until tender. Stir in the tomatoes, soup, cheese, milk, basil and mustard.
• Cook, uncovered, over medium heat for 6-7 minutes or until cheese is melted, stirring often. Drain macaroni; toss with vegetable cheese sauce. Yield: 4 servings.

Sloppy Joe Hash Browns

• 1 pkg frozen O'brien potatoes
  
• 1 pound ground turkey or veggie crumbles
  
• 1/4 cup chopped onion
• 1 can (15-1/2 ounces) sloppy joe sauce
• 1 tablespoon chili sauce
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 cups shredded lettuce
• 1 medium tomato, chopped

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the sloppy joe sauce, chili sauce and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through.
• Line 9x13 pan with potatoes and top with meat mixture. Bake 30 minutes or until heated through. Top with cheese, lettuce and tomato
  
• 
  
• Yield: 4 servings.

Enchilada Casserole

prep time5 minutes

total time30 minutes

4 servings-1 c. each

1 lb. Ground turkey

1/4 cup chopped onions

1 can (8 oz.) tomato sauce

1/2 cup Water

2 tsp. Chili powder

4 Corn tortillas

1 cup 2% Milk Shredded Reduced Fat Cheddar Cheese

1/2 cup chopped tomatoes

1/4 cup fat free sour cream or plain yogurt

Skillet Preparation

Cook meat and onions in large skillet on medium-high heat 3 to 5 min. or until meat is no longer pink; drain. Stir in tomato sauce, water and chili powder; cook until heated through. Transfer to bowl. Assemble in skillet as directed. Cover; heat 2 min. or until cheese is melted. Top with sour cream and tomatoes.

Calories

390

Total fat

15 g

Saturated fat

8 g

Cholesterol

105 mg

Sodium

590 mg

Carbohydrate

29 g

Dietary fiber

5 g

Sugars

4 g

Protein

30 g

Vitamin A

25 %DV

Vitamin C

15 %DV

Calcium

30 %DV

Bobbi's Veggie Alfredo

1 package of spinach pasta or tri-colored pasta
1 pkg frozen sugar snap peas
1 pkg frozen carrots
1 pkg red, yellow and green pepper/onion mix
2 cans water chestnuts, drained and rinsed
1/2 bag frozen green beans
1/2 bag frozen broccoli
2 jars garlic herb light Alfredo Sauce
1 c. fat free plain yogurt

Boil pasta as directed, about 5-7 minutes prior to pasta reaching desired tenderness, add the veggies. When just tender-crisp, drain pasta and veggie mix. Toss with Alfredo sauce and yogurt.

This makes a lot! Could easily be halved

Recipe courtesy of

Bobbi Malcom Schoettle

Hot-and-Spicy Sloppy Joes

Hot-and-Spicy Sloppy Joes

From the Kitchen of:  Gramaw
Source:  Better Homes & Gardens New Crockery Cooker Cook Book

Adjust the "Hot-and-Spicy" part by using regular tomato juice and cut down on
 the amount of peppers.

     1 1/2  lbs.  ground beef
     1  lg.  onion, chopped (1 cup)
     1  clove  garlic, minced
     1  can  hot-style tomato juice or vegetable juice
cocktail (6 oz.)
     1/2  c.  catsup
     1/2  c.  water
     2  tbsp.  brown sugar
     2  tbsp.  chopped canned jalapeño peppers
(optional)
     1  tbsp.  prepared mustard
     2  tsp.  chili powder
     1  tsp.  Worcestershire sauce
     8   hamburger buns
       shredded Cheddar cheese

In a large skillet cook ground beef, onion, and garlic till meat is
brown and onion is tender.  Drain off fat.

Meanwhile, in a 3 1/2- or 4-quart crockery cooker combine tomato juice;
catsup; water; brown sugar; jalapeño peppers, if desired; mustard, chili powder;
 and Worcestershire sauce.  Stir in meat mixture.
 Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3
 to 5 hours.  Toast buns; spoon meat mixture over buns and sprinkle with cheese.

Serves 8

Swiss Bliss 8-10 hours

From the Kitchen of:  Patricia

     2  pounds  roast (chuck or bottom round), cut 1-inch thick
     1  envelope  onion soup mix
     1  can  (4 oz.) sliced mushrooms, drained
     ½  medium  green pepper, sliced
     1  can  (20 oz.) tomatoes, drained and chopped, reserving
liquid
       salt and pepper to taste
     1  tbsp.  steak sauce
     1  tbsp.  cornstarch
     1  tbsp.  dried parsley flakes

Place meat in slow cooker and sprinkle with soup mix.  Add mushrooms,
green pepper slices, and tomatoes.  Sprinkle with salt and pepper.

Combine remaining ingredients and add enough water to make 1½ cups of
liquid.  Pour over meat and vegetables, and sprinkle with parsley flakes.
 Cover and cook for 8 to 10 hours.

Serves 4 to 6

Slow Cooked Spaghetti Squash 6-8 hours

Slow Cooked Spaghetti Squash

Easy to do, diabetic-friendly, and delicious. This flexible recipe can
be a light main course or a side dish.

Recipe By: Pete & Peggy Romfh
Serving Size: 4
Cuisine: American
Main Ingredient: Squash
Categories: Low Sugar, Diabetic, Atkins-Friendly, Low Carb, Kid
Friendly, Slow cook, Simple - Easy, Vegetables, Side Dish, Main Dish

-= Ingredients =-
1 large Spaghetti Squash ; - about 2 lbs
14 ounces Tomato, crushed ; - 1 can (low salt)
4 cloves Garlic ; - crushed
1 teaspoon Oregano ; - to taste
1 teaspoon Splenda ; - to taste
1 pinch Red pepper flakes
1/2 pound Italian Sausage ; - fried, drained, & crumbled
1/4 cup Parmesan cheese ; - grated
1 bunch Parsley

-= Instructions =-
Split the squash in half lengthwise. Clean out the seeds and center
pulp.  Use a fork to punch some holes in the flesh without going all
the way through the skin.  Place both halves in a slow cooker or
crockpot.

Mix together the tomatoes, garlic, oregano, Splenda, pepper flakes,
and sausage. Fill each squash half with this mixture. You can also use
your favorite Marinara sauce from the can or jar if you want to save
time.

Place the cover on the pot and cook. It takes about 6-8 hours on low
or 4-6 hours on high. Cook until squash is very tender all the way
through.

Scrape out the cooked squash with a large fork. The fibrous flesh will
come out in spaghetti-like strands already coated with the delicious
sauce. Garnish each serving with some parmesan and parsley.

Serve as a main course or side dish as you desire.

For a vegetarian version omit the sausage and add some mushrooms.

Each (app 1½ cup) serving contains an estimated:
Cals: 340, FatCals: 140, TotFat: 16g
SatFat: 7g, PolyFat: 2g, MonoFat: 7g
Chol: 54mg, Na: 673mg, K: 750mg
TotCarbs: 25g, Fiber: 5g, Sugars: 6g
NetCarbs: 20g, Protein: 20g

Bowtie Pasta w/ Sun Dried Tomatoes

12 ounces bowtie pasta
10 pieces sun-dried tomatoes (not oil packed) You can use oil packed if that's all your store carries, just RINSE before using
3 cloves garlic, crushed
3 tbsp olive oil
1 c. fresh spinach leaves (large handful)
2 tbsp pine nuts (optional) I have used water chestnuts instead of pine nuts

Boil pasta according to package directions

Meanwhile, soak sundried tomatoes in boiling water for about 5 minutes. Remove and chop coarsely. (Omit this step if all you could find were oil-packed. In that case, rinse the pieces and chop)

Put olive oil in heated sauce pan, add garlic and pine nuts; cook until nuts start to brown (don't burn the garlic!). Add tomatoes and spinach, cook until spinach is just wilted.

Add drained pasta and mix thoroughly while still over heat.

Per Serving:

447 calories, 14 g fat, 13 g protein, 68 carbs, 3 g fiber, 0 mg cholesterol, 117 mg sodium

Exchanges: 4-1/2 grain, 0 lean mat, 0 vegetable, 2-1/2 fat

Nutritional info using water to saute vegetables:

358 calories, 4 g fat, 13 g protein, 68 carbs, 3 g fiber, 0 mg cholesterol, 117 mg sodium

Garden Style Ravioli

Garden-Style Ravioli

Total Time: 20 mins
Ingredients
9 ounce(s) ravioli, light cheese-filled
1 tablespoon olive oil
1 medium red sweet pepper(s)
1 medium green sweet pepper
1 medium carrot(s)
1 small onion(s)
2 clove(s) garlic, minced
1 medium tomato, chopped
1/4 cup(s) broth, reduced-sodium chicken
1 tablespoon tarragon, fresh
pepper(s), jalapeno
tarragon, fresh

Nutritional Info (per serving):

Calories: 278, Saturated Fat: 3g, Sodium: 379mg, Dietary Fiber:
2g, Total Fat: 9g, Carbs: 39g, Cholesterol: 26mg, Protein: 13g

Exchanges: Vegetable (Non-Starchy): 1.5 , Starch: 2 , Lean Meat:
0.5 , Fat: 1 , carb choices: 2.5
Preparation

1. Cook ravioli according to package directions, except omit
any oil or salt. Drain. Return pasta to hot pan.

2. Meanwhile, in a large nonstick skillet, heat oil over
medium-high heat. Add sweet peppers, carrot, onion, and
garlic; cook about 5 minutes or until vegetables are tender.
Stir in tomato, broth, and snipped or crushed tarragon or basil.
Cook and stir about 2 minutes more or until heated through.

3. Add vegetable mixture to the cooked ravioli; toss gently
to combine. If desired, garnish with jalapeño pepper and
tarragon or basil sprig.

Monterey Spaghetti 6-8 hours hi, 3-4 hours low

Monterey Spaghetti

Source: Allrecipes.com

Healthy, wholesome and easy to prepare using a crock pot.

1/4	lb.	spaghetti, broken into pieces
1		egg
1	cup	sour cream
1/4	cup	grated Parmesan cheese
1/8	tsp.	crushed garlic
3	cups	shredded Monterey Jack cheese
1	package	frozen chopped spinach, thawed and drained (10 oz.)
1/2	can	French fried onions (6 oz.)

In a large pot with boiling salted water, cook spaghetti until al dente. Drain.

In a large bowl mix together the sour cream, grated Parmesan cheese, and minced garlic. After beating the egg in a small bowl, transfer to the large bowl and blend together. Transfer to a greased slow cooker.

Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onion to the slow cooker. Stir contents of slow cooker just until blended.

Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours.

In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onion to top of casserole. Serve when cheese is melted.

Cranberry Pork Roast 6-8 hours

Cranberry Pork Roast

Source: Taste of Home Magazine

1		boneless rolled pork loin roast (21/2 to 3 pounds)
1	can	jellied cranberry sauce (16 oz.)
1	tsp.	dry mustard
1/4	tsp.	ground cloves
1/2	c.	sugar
1/2	c.	cranberry juice
2	tbsp.	cornstarch
2	tbsp.	cold water
		salt to taste

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Yield: 4-6 servings

Hot and Spicy Sloppy Joes HI 10-12 hours, LOW 3-5 hours

Hot-and-Spicy Sloppy Joes

From the Kitchen of: Gramaw
Source: Better Homes & Gardens New Crockery Cooker Cook Book

Adjust the "Hot-and-Spicy" part by using regular tomato juice and cut down on the amount of peppers.

1 1/2	lbs.	ground beef
1	lg.	onion, chopped (1 cup)
1	clove	garlic, minced
1	can	hot-style tomato juice or vegetable juice cocktail (6 oz.)
1/2	c.	catsup
1/2	c.	water
2	tbsp.	brown sugar
2	tbsp.	chopped canned jalapeño peppers (optional)
1	tbsp.	prepared mustard
2	tsp.	chili powder
1	tsp.	Worcestershire sauce
8		hamburger buns
		shredded Cheddar cheese

In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.

Meanwhile, in a 3 1/2- or 4-quart crockery cooker combine tomato juice; catsup; water; brown sugar; jalapeño peppers, if desired; mustard, chili powder; and Worcestershire sauce. Stir in meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3 to 5 hours. Toast buns; spoon meat mixture over buns and sprinkle with cheese.

Serves 8

Turkey and Balsamic Onion Quesadillas

Quick Info:

Servings
Quick Meal
Contains Wheat/Gluten
Contains Dairy

Nutritional Info (Per serving):

Calories: 261, Saturated Fat: 5g, Sodium: 702mg, Dietary Fiber: 2g, Total Fat: 10g, Carbs: 25g, Cholesterol: 56mg, Protein: 23g

Carb Choices: 1.5

Recipe Source:

Eating Well

Prep Time: 5 mins

Cook Time: 15 mins

Rest Time: 5 mins

Total Time: 25 mins

Ingredients

• 1 small onion(s), red
• 1/4 cup(s) vinegar, balsamic
• 4 medium tortilla(s), flour, whole-wheat
• 1 cup(s) cheese, cheddar, sharp
• 8 slice(s) turkey, deli-style

Preparation

Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.

Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping.

Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more.

Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

Chicken Spaghetti

This is definitely going to be our Sunday dinner tomorrow.

This recipe comes from Cooking with Paula Deen Magazine, September/October issue

Chicken Spaghetti

Makes 10 to 12 servings
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (4.25-ounce) can chopped black olives, drained
1 (4-ounce) jar sliced mushrooms, drained
1⁄2 cup sour cream
1 teaspoon salt
31⁄2 cups chopped cooked chicken
2 cups shredded Cheddar cheese
1 (16-ounce) package angel hair pasta, cooked according to package directions
3⁄4 cup panko (Japanese bread crumbs)
1 tablespoon butter, melted

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray. In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.

Paulissa's Tuna Noodle Casserole

3 c. uncooked whole wheat noodles
2 cans tuna in water, rinsed and drained
1 c. sliced celery
1/2 c. sour cream or plain yogurt
1 onion, chopped (I like to use red onions for a little color)
1 bell pepper, chopped
1 can cream of celery soup (or whatever cream of _____ you like)
1/2 c. 2% milk (I use non-fat dry milk and reconstitute it to make the required amt.)
1 c. reduced fat Cheddar cheese

NOTE: If you would like your veggies a little less crunchy, toss them in with the noodles.

Preheat oven to 425 degrees.

Cook noodles according to package directions; drain and set aside.

Spray oven safe baking dish with cooking spray; combine all remaining ingredients and mix well. Add noodles and stir well to combine.

Cover and bake 45 minutes or until heated through.

Crockpot Chops and Gravy

The gravy is all ready when this is done cooking, no need to thicken it or anything. This recipe can be made in you regular oven also, but I love the crock pot and have only cooked it that way. So easy and delicious!



Crock Pot Chops and Gravy

4 lean pork chops

4 T soy sauce ( will probably use less than this since even low-sodium still has lots of salt)

1/2 C sliced mushrooms (I never add this since my family opposes mushrooms)

1/2 tsp pepper (I never measure my pepper, I always just do what I feel looks good)

2 T Worcestershire sauce

2 cans cream of mushroom soup

1 medium onion, sliced or diced

1 tsp garlic powder

1 tsp parsley

Place pork chops crock pot (or in baking dish for oven). Lay onion slices (I chopped mine but you could do rings also) over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or in oven on 350 for 1 hour). Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops.

SOURCE: Real Mom Kitchen

Helen's Spanish Rice

* Exported from MasterCook *

HELEN'S SPANISH RICE Recipe By :Helen Jolly of Kenosha, Wisconsin
Serving Size : 6
Preparation Time :0:00
Categories : Core
Skillet Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ ---------
--------- --

1 cup instant brown rice
1 pound extra lean ground beef
1/2 onion -- chopped
3 tablespoons canola oil
1 clove garlic -- minced
1/2 green bell pepper -- chopped
2 1/2 cups stewed tomatoes
1 teaspoon salt
2 teaspoons chili powder

1. Wash rice, drain and allow to dry thoroughly.

2. Heat oil in heavy skillet; add rice.

Cook, stirring constantly, until lightly browned, about 10 minutes.

3. Add onions, garlic, green peppers and beef.

Stir often to break up and brown meat; cook until onion is limp and lightly browned.

4. Add undrained tomatoes and seasonings.

Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered for about 5 minutes before serving. - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 20g Fat (50.2% calories from fat); 17g Protein; 28g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol 94mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 2 Lean Meat; 1 1/2 Vegetable; 3 Fat. NOTES : POINTS PER SERVING: 8 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Helen's Spanish Rice

* Exported from MasterCook *

HELEN'S SPANISH RICE

Recipe By :Helen Jolly of Kenosha, Wisconsin
Serving Size : 6 Preparation Time :0:00
Categories : Core Skillet

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 cup instant brown rice
1 pound extra lean ground beef
1/2 onion -- chopped
3 tablespoons canola oil
1 clove garlic -- minced
1/2 green bell pepper -- chopped
2 1/2 cups stewed tomatoes (I don't care for this with stewed tomatoes because I think it makes the mix too sweet)
1 teaspoon salt
3 tbsp no salt added taco seasoning mix (recipe below)

1. Wash rice, drain and allow to dry thoroughly.

2. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until
lightly browned, about 10 minutes.

3. Add onions, garlic, green peppers and beef. Stir often to break up and
brown meat; cook until onion is limp and lightly browned.

4. Add undrained tomatoes and seasonings. Cover and simmer about 25 minutes
or until rice is tender and most of the liquid has been absorbed. Let stand,
covered for about 5 minutes before serving.

Salt Free MSG Free Seasoning Salt

Taco Seasoning II

SUBMITTED BY: PNCHANDRA

"A mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt in this mixture."

Taco Seasoning II Recipe


PREP TIME 10 Min
READY IN 10 Min
Original recipe yield 21 teaspoons
SERVINGS
(Help)

Servings


US METRIC
INGREDIENTS (Nutrition)

* 6 teaspoons chili powder
* 5 teaspoons paprika
* 4 1/2 teaspoons ground cumin
* 2 1/2 teaspoons onion powder
* 2 1/2 teaspoons garlic powder
* 1 1/2 teaspoons cornstarch
* 1/8 teaspoon cayenne pepper


DIRECTIONS

1. In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning.

SOURCE: http://allrecipes.com/Recipe/Taco-Seasoning-II/Detail.aspx

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 20g Fat (50.2% calories
from fat); 17g Protein; 28g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol
94mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 2 Lean Meat; 1 1/2 Vegetable;
3 Fat.

NOTES : POINTS PER SERVING: 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0