Lisa's World: Tonights Menu

Monday, November 17, 2008

Tonights Menu

Well, I didn't take any pictures of tonights menu but thought I would share it with you anyhow because it was simply so wonderful! If you want the recipe, or cooking instructions for anything on the menu, just send me a comment.

Tonights menu: Cable Car Martinis (of course!), Boneless BBQ pork ribs (marinated 24 hrs, tender and juicy!), Acorn squash stuffed with baked apples, nutmeg, cinnamon, butter, and a touch of maple syrup (OMG!), corn on the cob baked in foil, so sweet and juicy!

Thank you Nancy for feasting with me!

Next Monday Texas BBQ chili with pork, beef and chipotles. Can't wait!

1 comment:

Helen72 said...: You make me want to cheat on my diet!!!; November 18, 2008 at 12:02 PM

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Taco Soup

Taco Soup

1lb ground turkey
1 package taco seasoning
4 -5 tsp. chicken stock(or cans liquid)
2 beef boullions
1 can black beans
1 can kidney beans
1 can sliced black olives
1 can diced jalepenos
1 can stewed tomatoes (or diced)
1/2 cup salsa
Cheddar cheese and sour cream

Brown turkey, drain grease. Add taco seasoning and 1 c. water. Stir. Transfer to large pot. Add appx. 6 cups water chicken boullion/stock, and beef boullion. Add beans, olives, jalepenos, tomatoes and bring to boil. Add salsa and lower heat to a simmer. Serve with a dollop of sour cream and cheddar cheese.

Smoky Barbecue Chili

(I'll add a photo in a couple of days after I've prepared it!)

2 C. yellow onion
6 Garlic Cloves
2 - 3 pasilla chiles, stemmed and seeded
2 - 3 New Mexican dried red chiles, stemmed and seeded
2 chopped seeded chipotle chiles canned in adobo sauce
2 Cups fat-free, less-sodium chicken broth
1 TBLS canola oil
1 1/4 lbs top round, trimmed and cut into 1/2 inch pieces
1 1/4 lbs boneless pork loin, trimmed and cut into 1/2 inch pieces
1 3/4 C. no salt tomato puree
1/2 c. Water
2 TBLS dark brown sugar
2 TBLS cider vinegar
1 TBLS honey mustard
1 TBLS Worcestershire sauce
1 TBLS Molasses
1/2 tsp. salt
2 (15 oz) cans pinto beans rinsed and dried

1) Heat a large non-stick skillet over med/high heat. Coat pan with cooking spray or butter. Add onion & garlic. Saute 5 minutes. Add chiles, cook 2 minutes. Add broth; bring to boil.
Cover, reduce heat and simmer 20 minutes (until chiles are tender). Cool slightly. Place 1/2 chile mixture in blender. Blend until smooth. (You may need to remove center piece of blender lid and cover with paper towel to allow steam to vent). Pour into bowl. Repeat and add to bowl.

2) Heat 1 1/2 tsp. of canolo oil over med. high heat. Add beef; cook 7 minutes or until browned. Remove from pan. Repeat process with pork. Add chile mixture and beef to pan. Stir in tomato puree and remaining ingredients except beans. Bring to boil. Partially cover. Reduce heat and simmer 1 hr. Stir occasionally. Stir in beans; cook 15 minutes.

(363 calories. 10g. fat. 38 gr. protein.) Serves 8.

Eat up Buttercup!

Pumpkin Soup Recipe

1 c. chopped onion, 1 C. celery, 1 C. apple(peeled & chopped), 2 tbs butter, 2 tsp curry powder. Saute in pan until veggies are soft. Add 1 cup chicken broth and 1 cup pumpkin(mashed or canned). Cook on Med heat for about 5 - 8 minutes. Put into blender or food processor. Blend well. Add another 1/2 cup of mashed pumpkin. Puree until smooth. Put back into pan. Cook about 8 minutes over Med. heat. Add 1 bay leaf, salt/pepper, 2 tsp honey, 1/3 cup heavy cream. Simmer appx. 5 minutes. (while it's simmering, mix about 1 tbs taco/mexican seasoning in 1 cup sour cream. Chop Chives. Serve soup with a dollop of sour cream and chives. Very delicious!

Lisa's World

Monday, November 17, 2008

Tonights Menu

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