RecipeTips.com

Meal Plan: May 8 - 14, 2016


Greek Beef Kebabs with Yogurt-Mint Sauce Recipe

Submitted by RecipeTips.com
Complemented by a cool mint-yogurt sauce, these spicy grilled beef tenderloin kebabs make a tasty appetizer or entree. Use a cheaper beef cut if you wish, such as the top round, but make sure to marinate it longer.
Greek Beef Kebabs with Yogurt-Mint Sauce Recipe
COOK: 10 minutes
Servings:
Change Servings
Ingredients
  • SAUCE:
  • 1 cup plain yogurt
  • 1/2 cup mint leaves, chopped
  • 1 clove small garlic, minced
  • 1 tablespoon fresh lemon juice
  • salt and pepper
  • KEBABS:
  • 1 1/2 pounds beef tenderloin, trimmed and cut into 1-inch cubes
  • 6 tablespoons Greek seasoning mix
  • 1 cup water--adjust amount in order to coat beef
  • 1 large vidalia onion
  • salt and pepper to taste
Directions
SAUCE:
  • Whisk together yogurt, mint, garlic, and lemon juice. Season with salt and pepper. Cover and refrigerate for at least one hour before serving.

KEBABS:
  • In a large bowl, stir together the beef and Greek seasoning and water. Cover and refrigerate for at least one hour and up to four hours.
  • Soak 12 bamboo skewers in water for at least 20 minutes.
  • Peel and cut onion into quarters and then in thirds. Keep three layers together for the skewers.
  • Drain skewers and thread onto them the beef and onion, alternating each until skewer is full. Season with salt and pepper.
  • Preheat grill and spray generously with nonstick cooking spray.
  • Grill the kebabs for 2-3 minutes per side.
  • Transfer to a warm platter and serve with pita bread and yogurt mint sauce.

Grilled Rosemary Potatoes Recipe

Submitted by RecipeTips.com
Red potatoes are exceptionally good when cooked on the grill, but when the potatoes are enhanced with a coating of olive oil, salt and pepper, and a generous amount of fresh rosemary, the grilled red potatoes are even better.
Grilled Rosemary Potatoes Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: mixing bowl, grill, vegetable grill rack
Servings:
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Ingredients
  • 2 pounds red potatoes - washed and quartered
  • 3 sprigs fresh rosemary - stemmed and chopped
  • 1/3 cup olive oil
  • salt and pepper to taste
Directions
  • Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
  • Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
  • Heat the grill to medium.
  • Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
  • Grill for 20 minutes, stirring occasionally.

Carrot Surprise Salad Recipe

Submitted by RecipeTips.com
The "surprise" comes from the unusual taste of preserved lemon. You can substitute fresh lemon juice and salt for the preserved lemon and the result will be tasty, but not surprising.
Carrot Surprise Salad Recipe
Container: Quart size bowl
Ingredients
  • 4 medium carrots
  • 2 crisp apples
  • 1/2 cup plain yogurt
  • 2 teaspoons honey
  • 2 teaspoons minced preserved lemon
  • 2 tablespoons chopped parsley (optional)
Directions
  • Peel and cut into julienne strips or grate 4 medium carrots.
  • Wash well, core and finely dice 2 crisp apples. Leave the skin on for fiber and color.
  • In a small bowl, mix together 1/2 cup plain yogurt, 2 teaspoons honey and 2 teaspoons very finely chopped preserved lemon. Don't rinse the lemon, since it is the source of the salt for the salad. Pour this over the carrots and apples, and mix thoroughly.
  • Garnish, if you wish, with chopped parsley.

Lemon Blueberry Cake Recipe

Submitted by RecipeTips.com
Wonderful dessert to make when blueberries are abundant.
Lemon Blueberry Cake Recipe
PREP: 15 minutes
COOK: 40 minutes
READY IN: 55 minutes
Container: 9
Serving Description: 1/10 of a slice of cake
Servings:
Change Servings
Ingredients
  • 1 1/3 cups all purpouse flour
  • 1/4 cup ground yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, unsalted
  • 1 cup granulated sugar
  • 1/2 lemon, zested
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1/2 cup buttermilk
  • TOPPING:
  • 1 cup fresh blueberries, more to garnish with
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • shortening to grease cake pan
Directions
  • Preheat oven to 350°F.
  • Grease and flour round cake pan.
  • In medium bowl whisk flour, cornmeal, baking powder, soda and salt until blended.
  • In mixer blend butter, sugar and lemon zest on medium high until well blended and fluffy. Add eggs, one at a time beating on medium speed until blended and add the lemon juice with second egg. Take bowl off mixer, with rubber spatula fold in half of the dry ingredients then the buttermilk, then remaining dry ingredients. Scrape batter into prepared pan, spread evenly.
  • Bake for 15 minutes.
  • Meanwhile, combine blueberries, sugar and flour in small bowl. Using a fork, mix ingredients to evenly coat berries.
  • After baking the batter for 15 minutes, remove from oven and scatter blueberries over the top of cake.
  • Place cake back in oven and continue baking until toothpick inserted in center comes out clean; approximately 25 minutes.
  • Let cake cool on wire rack for 15 minutes. Run knife around the edge of the pan. Place plate (larger then the cake pan) on top of the cake, invert cake. Lift cake pan off cake, lay serving platter on the bottom of the cake and invert onto the platter so that the blueberries are on top.
  • Serve warm or at room temperature.

Pork Egg Rolls Recipe

Submitted by RecipeTips.com
A delicious way to have pork and veggetables either as an appetizer or an entre.
Pork Egg Rolls Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Container: small bowl, large skillet, 5 quart pot for frying or baking sheet to bake, if you prefer.
Serving Description: 1 egg roll
Servings:
Change Servings
Ingredients
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 head cabbage, thinly sliced
  • 1 tablespoon olive oil
  • 1 bag shredded carrots
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 pound ground pork (chopped left over pork works well too)
  • 6 scallions, thinly sliced
  • 16 egg roll wrappers
  • 1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping
  • salt and peper
Directions
  • In small bowl combine soy sauce, vinegar and sugar.
  • In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
  • Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
  • Remove from heat, transfer to bowl to cool.
  • Lay wrappers flat on work surface and assemble one at a time.
    DEEP FRYING:
  • Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.
    BAKING:
  • Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.
    FREEZING:
  • Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

Easy Fried Rice Recipe

Submitted by RecipeTips.com
Brown rice and low-sodium soy sauce are more healthful choices. In addition to eggs, the tofu adds delicious protein.
Easy Fried Rice Recipe
Servings:
Change Servings
Ingredients
  • 1 tablespoon plus 1 teaspoon Canola Oil, divided
  • 2 large Garlic cloves, minced
  • 4 scallions , greens included, rinsed, trimmed and thinly sliced
  • 1 tablespoon ginger , finely minced
  • 4 cups brown rice , cooked
  • 3/4 cup red pepper , finely diced
  • 3/4 cup cooked, shelled Edamame or frozen Peas
  • 1/2 cup fresh or frozen, thawed Corn
  • 6 ounces firm Tofu, cut into 1/4 inch cubes
  • 2 Large Egglands Best eggs, lightly beaten
  • 5 tablespoons low-sodium Soy Sauce
Directions
  • Heat 1 tablespoon of oil in a wok or large skillet until very hot.
  • Add the garlic, scallions and ginger and cook, stirring until softened, about 2-3 minutes.
  • Add the rice, red pepper, edamame, corn and tofu and cook, stirring until heated through, about 5 minutes.
  • Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled.
  • Stir the eggs into the rice mixture, then add soy sauce and stir well. Serve hot.


Nutritional Facts
1 Serving: Calories 564; Fat 9g (14.8% calories from fat); Protein 16g; Carbohydrate 104g; Dietary Fiber 4g; Cholesterol 58mg; Sodium 333mg.

Citrus Yogurt Pound Cake Recipe

Submitted by RecipeTips.com
This pound cake is very moist and delicious. The small amount of lemon zest and orange marmalade adds just the right amount of citrus flavor that accompanies the tanginess of the yogurt. It will become a favorite of your cake recipes.
Citrus Yogurt Pound Cake Recipe
PREP: 20 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Container: loaf pan
Serving Description: one slice
Servings:
Change Servings
Ingredients
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup yogurt - plain, lowfat or regular
  • 1 cup sugar, granulated
  • 3 eggs
  • 1 teaspoon vanilla
  • lemon zest - from one lemon
  • 1/2 cup canola oil
  • ORANGE GLAZE:
  • 1/2 cup orange marmalade
  • 1/4 cup yogurt - plain, lowfat or regular
Directions
  • Sift together the flour, baking powder and salt; set aside.
  • With a mixer, combine the 1 cup of yogurt, sugar, eggs, vanilla, oil and lemon zest.
  • Add in the dry ingredients and mix just until combined.
  • Pour into a greased loaf pan and place in a 350°F preheated oven for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Allow the cake to cool slightly in the pan.
  • Remove the cake from the pan and place onto a serving platter.
  • In a small saucepan, heat the orange marmalade just until melted and then stir in the 1/4 cup of yogurt.
  • Remove from the heat and allow to cool slightly. Then just slowly pour the marmalade mixture over the cake and allow it to pool around the bottom of the cake.
  • Store covered in the refrigerator.

Shredded Beef and Cheddar Sandwich Recipe

Submitted by RecipeTips.com
A hearty beef, open-faced sandwich topped with a tangy cheese flavor, providing a delicious meal for noon lunches or evening dinners.
Shredded Beef  and Cheddar Sandwich Recipe
PREP: 15 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: Dutch oven or crockpot
Serving Size: 4 ounces
Servings:
Change Servings
Ingredients
  • 5 pounds roast beef
  • 1 packet dry onion soup mix
  • 1 tablespoon black pepper - more to taste
  • 1/4 cup concentrated beef soup base
  • 3 cups cheddar cheese shredded
  • water - as much as needed
  • 10 hoagie buns - use 1/2 of bun for each sandwich
Directions
  • If using oven instead of crockpot, preheat oven to 350° F.
  • Place 5 to 6 pounds of roast beef in a Dutch oven or crockpot. In a bowl mix together dry soup, black pepper and concentrated beef soup base. Pour soup mixture over roast. Add water to Dutch oven to cover half of the roast. Omit water, if using a crockpot.
  • Oven bake a minimum of 4 hours, or for a crockpot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
  • Skim any excess fat from remaining juices. Place meat into juices and reheat for serving.
  • Grate cheddar cheese into strips. Add shredded cheese over the top of the meat and heat briefly to melt the cheese, or if the meat is sufficiently hot, allow cheese to melt over hot meat.

Cheesy Potato Casserole Recipe

Submitted by RecipeTips.com
A pot luck favorite, this casserole recipe combines potatoes, cheese and a crunchy top that pleases everyone.
Cheesy Potato Casserole Recipe
PREP: 15 minutes
COOK: 1 hour
Container: 9
Servings:
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Ingredients
  • 2 pounds frozen hash brown potatoes
  • 1 pint sour cream (light works fine)
  • 10 3/4 ounces can cream of celery soup
  • 10 3/4 ounces can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper, adjust to taste
  • 1/2 cup butter, melted and divided
  • 3 cups cheddar cheese, grated
  • 2 cups corn flake crumbs
Directions
  • Preheat oven to 350º F.
  • In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 of melted butter to potato mixture. Spread into prepared baking dish.
  • Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.
  • Bake uncovered for 1 hour. Serve hot.

Butterscotch Chocolate Chip Cookie Recipe

Submitted by RecipeTips.com
The popular chocolate chip cookie is given a delicious twist with the addition of butterscotch. These tasty cookies are sure to please.
Butterscotch Chocolate Chip Cookie Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Container: mixer, cookie sheets
Serving Description: makes approximately 4 dozen cookies
Ingredients
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/2 cup (1 stick) butter or margarine- softened
  • 1/2 cup vegetable shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 cups uncooked old fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butterscotch chips
  • 1 cup semi sweet chocolate chips
Directions
  • Preheat oven to 350°.
  • In a large mixing bowl, combine sugars, butter, shortening, eggs and vanilla.
  • Beat until light and fluffy.
  • Add flour, oatmeal, baking soda, baking powder and salt.
  • Mix until a soft dough forms.
  • Stir in chips.
  • Drop dough by heaping teaspoons two inches apart onto greased cookie sheets.
  • Bake for 10-12 minutes or until golden brown.
  • Allow to cool completely on wire racks.
  • Store in an airtight container.

Italian Sausage and Pasta Bake Recipe

Submitted by RecipeTips.com
Full-flavored Italian sausage, tender sauteed vegetables, and smooth, mellow cheese combine in this splendid pasta dish.
Italian Sausage and Pasta Bake Recipe
PREP: 30 minutes
COOK: 20 minutes
READY IN: 50 minutes
Container: heavy skillet, 3 quart baking dish
Servings:
Change Servings
Ingredients
  • 8 ounces pasta, linguine or similar
  • 1/2 pound fresh Italian sausage
  • 1 pound lean ground beef
  • 1 cup sweet green pepper, chopped
  • 1 medium sweet onion, chopped fine
  • 1 clove garlic, chopped
  • 4 ounces can sliced mushrooms, drained
  • salt and pepper to taste
  • 28 ounces prepared spaghetti sauce with mushrooms
  • 12 ounces shredded mozzarella cheese
  • garnish: fresh grated parmesan cheese
Directions
  • In a heavy skillet over medium heat, brown sausage, ground beef, green pepper, onions, and garlic until meat is no longer pink and vegetables are softened, approximately 15 minutes. Drain off excess grease. Add the drained canned mushrooms and heat thoroughly. Pour spaghetti sauce over meat and vegetable mixture in skillet and simmer uncovered for 20 minutes.
  • Preheat oven to 350° F.
  • Spray 3 quart baking dish with non-stick cooking spray.
  • While sauce simmers, prepare pasta according to package directions. Drain pasta and pour into baking dish. Top with meat sauce and combine lightly. Sprinkle mozzarella cheese over top and bake 20 minutes, or until cheese is bubbly and light golden in color.
  • Serve hot. Garnish with parmesan cheese, if desired.

Broccoli Side Dish Recipe

Submitted by RecipeTips.com
A low carb side dish that goes together in minutes.
Broccoli Side Dish Recipe
PREP: 15 minutes
COOK: 5 minutes
READY IN: 20 minutes
Container: large pot, medium mixing bowl
Serving Description: 1 cup
Servings:
Change Servings
Ingredients
  • 2 pounds fresh broccoli - cut up
  • 1/4 cup olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon garlic - minced
  • ground pepper to taste
  • 1/2 lemon - zested
  • 1/4 cup toasted, sliced almonds
Directions
  • Cook broccoli in large pot of boiling water for 3-4 minutes, just until crisp tender.
  • Place in an ice water bath to stop cooking.
  • Drain.
  • In a medium bowl, whisk together the oil, vinegar, Dijon, garlic pepper and lemon zest.
  • Pour over broccoli, pepper to taste and toss to combine.
  • Squeeze one lemon over all.
  • Sprinkle with toasted, sliced almonds.

Garlic Bread Recipe

Great addition to any meal.
Garlic Bread Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Ingredients
  • 1 loaf French bread
  • 5 tablespoons butter, softened
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • salt and pepper, to taste
  • 3/4 cup Parmesan cheese
Directions
Preheat the broiler.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.


Spiced Grilled Chicken with Basmati Rice Recipe

Submitted by RecipeTips.com
Cinnamon and allspice give this grilled chicken an exotic quality; while the chicken stock, craisins, and raisins provide interest and added flavor to the accompanying basmati rice in this recipe.
Spiced Grilled Chicken with Basmati Rice Recipe
PREP: 20 minutes
COOK: 40 minutes
READY IN: 1 hour
Container: small bowl, medium saucepan, large serving platter
Serving Description: 1 piece of chicken and 3/4 cup of rice
Servings:
Change Servings
Ingredients
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground allspice
  • 1 whole chicken - cut up
  • 4 tablespoons olive oil
  • 2 cups chicken stock
  • 1 cup basmatti rice
  • 1/2 cup dried craisins
  • 1/2 cup dried raisins
Directions
  • In a small bowl, combine brown sugar, cinnamon, paprika, salt, pepper, and allspice.
  • Place chicken pieces in a large resealable plastic bag.
  • Drizzle olive oil on the chicken inside the bag.
  • Seal the bag; then turn to coat all of the chicken pieces with the oil.
  • Reserve 2 teaspoons of the brown sugar mixture, and pour the rest over the chicken pieces in the bag.
  • Seal and turn the bag to coat the chicken.
  • Heat the grill to medium; then place all of the pieces of chicken on the grill, bone side down.
  • Cover the grill.
  • Cook until no longer pink in the center, turning once towards the end of the cooking time. The total grill time should be approximately 25-30 minutes.
  • Meanwhile, bring the chicken stock to a boil in a saucepan on the stovetop.
  • Add the basmati rice and bring back to a boil; then reduce the heat, cover, and simmer for 35-45 minutes or until the liquid is absorbed.
  • Turn off the heat, and add the craisins and raisins plus the 2 teaspoons of the reserved seasoning. Stir to combine.
  • Spoon the rice onto a serving platter and place the chicken pieces on top.
  • Serve warm.

Grilled Asparagus Recipe

Submitted by RecipeTips.com
The next time you plan on serving asparagus with grilled meat, fish, or poultry, consider grilling the asparagus as well. Grilling gives the flavor of asparagus an added dimension that can't be matched with any other cooking method.
Grilled Asparagus Recipe
PREP: 10 minutes
COOK: 10 minutes
Container: gas or charcoal grill, narrow wooden skewers
Serving Description: 1/4 lb. asparagus
Servings:
Change Servings
Ingredients
  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • salt and pepper to taste
Directions
  • Soak skewers in water for 30 minutes or more; preheat the grill.
  • Wash the asparagus and snap off the tough ends.
  • Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
  • Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
  • Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

Orange Tapioca Salad Recipe

Submitted by RecipeTips.com
Orange Tapioca Salad Recipe
Container: Large saucepan, serving bowl
Servings:
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Ingredients
  • 6 ounces orange Jello®
  • 2 packages tapioca pudding - 3 oz packages
  • 3 3/4 cups water
  • 11 ounces mandarin oranges - drained and diced
  • 12 ounces non-dairy whipped topping
Directions
  • In a large saucepan, combine the jello, tapioca pudding and water.
  • Bring to a boil for 2 minutes.
  • Allow to cool in pan for 30 minutes and then tranfer to the refrigerator until set and chilled.
  • Fold in mandarin oranges and non dairy whipped topping.
  • Cover and store in the refrigerator until ready to serve.

Orange Chicken Salad Recipe

Submitted by RecipeTips.com
Fruit, chicken and a savory dressing make this salad an enjoyable spring, summer or fall recipe.
Orange Chicken Salad Recipe
PREP: 45 minutes
COOK: 15 minutes
READY IN: 1 hour
Servings:
Change Servings
Ingredients
  • 3 navel oranges
  • 2 1/4 cups cubed cooked chicken breast (approx. 3/4 to 1 lb.)
  • 3 ribs of celery, diced
  • 1/2 cup light mayonnaise
  • 1/8 teaspoon curry powder (optional)
  • 1/2 teaspoon salt
  • pinch pepper (add to taste)
Directions
  • Peel oranges, remove pith, separate into individual segments, and place in a bowl large enough to hold all of the ingredients. Add the cubed chicken breast. Dice celery and add to the oranges and chicken.
  • In a small bowl, combine the mayonnaise, curry powder, salt, and pepper. Stir until mixed thoroughly and then add to the other ingredients. Gently stir until the oranges, chicken and celery are evenly coated with the mayonnaise mixture.
  • Refrigerate until chilled and then serve on lettuce leaves.

Quick Lemon Poppy Seed Muffins Recipe

Submitted by RecipeTips.com
Delicious quick and easy to prepare muffins for any occasion. A lemon cake mix is used to provide a light lemony flavor with the poppy seeds adding a slight crunch. For great lemony flavor you can also try another Lemon Poppy Seed muffins recipe from our site.
Quick Lemon Poppy Seed Muffins Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Container: Muffin tins
Serving Description: 1 regular muffin or 2 mini muffins
Servings:
Change Servings
Ingredients
  • 18 1/4 ounces lemon cake mix (with pudding in the mix)
  • 3 eggs
  • 1 1/4 cups water
  • 1/3 cup canola oil
  • 1/4 cup poppy seed
Directions
  • Preheat oven to 350ºF. Put paper liners in muffin cups.
  • Using a hand mixer, combine all ingredients together in a large mixing bowl and beat for 2 to 3 minutes at medium speed.
  • Fill each cup about 2/3 full and bake for about 20 to 25 minutes.
  • Remove the muffins from the oven and cool on a wire rack. This recipe makes 24 medium-size muffins or 48 mini muffins.

Agua Fresca Recipe

Submitted by RecipeTips.com
With a tempting combination of mangoes, pineapple, strawberries, cantaloupe, and watermelon, this pureed fruit drink is the perfect thirst-quenching beverage for summertime parties. Try other fruit combinations for an endless variety of unique flavors.
Agua Fresca Recipe
PREP: 30 minutes
Container: tall glass, large pitcher
Serving Size: 8 ounces
Servings:
Change Servings
Ingredients
  • 3 cups fruit (e.g.: mango, pineapple, strawberries, cantaloupe, and watermelon)
  • 1 1/2 cups water
  • 3 tablespoons sugar (adjust to taste)
  • 2 limes, juiced
Directions
  • Slice fruit into cubes and remove seeds as needed.
  • Place fruit into blender and purée.
  • Strain puréed fruit into a large pitcher to remove pulp.
  • Add water, sugar (adjust to taste), and lime juice.
  • Serve chilled over ice and garnish with a slice of lime or a mint sprig if desired.

Cilantro Lime Rice Recipe

Great side dish or as a filling for burritos
Cilantro Lime Rice Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Ingredients
  • 3 teaspoons butter
  • 1 lime, juiced
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 3 tablespoons chopped cilantro, or more to taste
Directions
Melt butter in saucepan over medium heat.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.


Avocado Salsa Recipe

Submitted by RecipeTips.com
The combination of flavors and textures from avocado, tomato, onion, cilantro, and lime zest blend together to create this delicious refreshing salsa recipe. The refreshing flavor of this salsa makes it an excellent accompaniment to grilled fish and chicken.
Avocado Salsa Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Serving Description: 1/2 cup
Servings:
Change Servings
Ingredients
  • 4 Roma tomatoes, seeded, chopped (or 15 oz. canned diced tomatoes, drained)
  • 1 avocado, peeled and diced (discard pit)
  • 1/4 cup red onion, chopped fine
  • 3 tablespoons cilantro, fresh, chopped coarsely
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • zest of one lime
Directions
  • In a bowl, combine chopped avocado, tomato, onion, cilantro, and lime zest.
  • Whisk together lime juice and oil and drizzle over salsa.
  • Cover and refrigerate to let the flavors blend about one hour before serving.

Corn Bread Recipe

Submitted by RecipeTips.com
Simple, and a delicious accompaniment to many dishes like chili. Leftover corn bread, with applesauce, makes good breakfast fare.
Corn Bread Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Container: 8
Servings:
Change Servings
Ingredients
  • 1 egg
  • 1 cup milk, room temperature
  • 2 tablespoons cider vinegar
  • 1/3 cup all purpose flour
  • 1 1/3 cups corn meal
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons shortening, melted
Directions
  • Preheat oven to 375° F. Generously coat baking pan with cooking spray. Preheat baking pan in the oven while you are preparing ingredients.
  • In a large mixing bowl, beat egg, milk and vinegar. Once those ingredients are well blended, add remaining ingredients and beat together with spoon until combined.
  • Pour into prepared pan and bake about 25 to 30 minutes. Best when served hot and fresh.

Grocery List

Ingredient Recipe
1 cup plain yogurt Greek Beef Kebabs with Yogurt-Mint Sauce
1/2 cup mint leaves, chopped Greek Beef Kebabs with Yogurt-Mint Sauce
1 clove small garlic, minced Greek Beef Kebabs with Yogurt-Mint Sauce
1 tablespoon fresh lemon juice Greek Beef Kebabs with Yogurt-Mint Sauce
1 1/2 pounds beef tenderloin, trimmed and cut into 1-inch cubes Greek Beef Kebabs with Yogurt-Mint Sauce
6 tablespoons Greek seasoning mix Greek Beef Kebabs with Yogurt-Mint Sauce
1 cup water--adjust amount in order to coat beef Greek Beef Kebabs with Yogurt-Mint Sauce
1 large vidalia onion Greek Beef Kebabs with Yogurt-Mint Sauce
2 pounds red potatoes - washed and quartered Grilled Rosemary Potatoes
3 sprigs fresh rosemary - stemmed and chopped Grilled Rosemary Potatoes
1/3 cup olive oil Grilled Rosemary Potatoes
4 medium carrots Carrot Surprise Salad
2 crisp apples Carrot Surprise Salad
1/2 cup plain yogurt Carrot Surprise Salad
2 teaspoons honey Carrot Surprise Salad
2 teaspoons minced preserved lemon Carrot Surprise Salad
2 tablespoons chopped parsley (optional) Carrot Surprise Salad
1 1/3 cups all purpouse flour Lemon Blueberry Cake
1/4 cup ground yellow cornmeal Lemon Blueberry Cake
1 teaspoon baking powder Lemon Blueberry Cake
1/4 teaspoon baking soda Lemon Blueberry Cake
1/4 teaspoon salt Lemon Blueberry Cake
6 tablespoons butter, unsalted Lemon Blueberry Cake
1 cup granulated sugar Lemon Blueberry Cake
1/2 lemon, zested Lemon Blueberry Cake
2 large eggs Lemon Blueberry Cake
1 tablespoon fresh lemon juice Lemon Blueberry Cake
1/2 cup buttermilk Lemon Blueberry Cake
1 cup fresh blueberries, more to garnish with Lemon Blueberry Cake
1 tablespoon sugar Lemon Blueberry Cake
1 tablespoon flour Lemon Blueberry Cake
1/4 cup soy sauce Pork Egg Rolls
2 tablespoons rice vinegar Pork Egg Rolls
1 tablespoon brown sugar Pork Egg Rolls
1 head cabbage, thinly sliced Pork Egg Rolls
1 tablespoon olive oil Pork Egg Rolls
1 bag shredded carrots Pork Egg Rolls
4 cloves garlic, minced Pork Egg Rolls
1 tablespoon fresh ginger, grated Pork Egg Rolls
1 pound ground pork (chopped left over pork works well too) Pork Egg Rolls
6 scallions, thinly sliced Pork Egg Rolls
16 egg roll wrappers Pork Egg Rolls
1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping Pork Egg Rolls
1 tablespoon plus 1 teaspoon Canola Oil, divided Easy Fried Rice
2 large Garlic cloves, minced Easy Fried Rice
4 scallions , greens included, rinsed, trimmed and thinly sliced Easy Fried Rice
1 tablespoon ginger , finely minced Easy Fried Rice
4 cups brown rice , cooked Easy Fried Rice
3/4 cup red pepper , finely diced Easy Fried Rice
3/4 cup cooked, shelled Edamame or frozen Peas Easy Fried Rice
1/2 cup fresh or frozen, thawed Corn Easy Fried Rice
6 ounces firm Tofu, cut into 1/4 inch cubes Easy Fried Rice
2 Large Egglands Best eggs, lightly beaten Easy Fried Rice
5 tablespoons low-sodium Soy Sauce Easy Fried Rice
1 1/2 cups flour Citrus Yogurt Pound Cake
1/2 teaspoon salt Citrus Yogurt Pound Cake
2 teaspoons baking powder Citrus Yogurt Pound Cake
1 cup yogurt - plain, lowfat or regular Citrus Yogurt Pound Cake
1 cup sugar, granulated Citrus Yogurt Pound Cake
3 eggs Citrus Yogurt Pound Cake
1 teaspoon vanilla Citrus Yogurt Pound Cake
lemon zest - from one lemon Citrus Yogurt Pound Cake
1/2 cup canola oil Citrus Yogurt Pound Cake
1/2 cup orange marmalade Citrus Yogurt Pound Cake
1/4 cup yogurt - plain, lowfat or regular Citrus Yogurt Pound Cake
5 pounds roast beef Shredded Beef and Cheddar Sandwich
1 packet dry onion soup mix Shredded Beef and Cheddar Sandwich
1 tablespoon black pepper - more to taste Shredded Beef and Cheddar Sandwich
1/4 cup concentrated beef soup base Shredded Beef and Cheddar Sandwich
3 cups cheddar cheese shredded Shredded Beef and Cheddar Sandwich
10 hoagie buns - use 1/2 of bun for each sandwich Shredded Beef and Cheddar Sandwich
2 pounds frozen hash brown potatoes Cheesy Potato Casserole
1 pint sour cream (light works fine) Cheesy Potato Casserole
10 3/4 ounces can cream of celery soup Cheesy Potato Casserole
10 3/4 ounces can cream of chicken soup Cheesy Potato Casserole
1/2 cup chopped onion Cheesy Potato Casserole
1/2 teaspoon salt, adjust to taste Cheesy Potato Casserole
1/2 teaspoon black pepper, adjust to taste Cheesy Potato Casserole
1/2 cup butter, melted and divided Cheesy Potato Casserole
3 cups cheddar cheese, grated Cheesy Potato Casserole
2 cups corn flake crumbs Cheesy Potato Casserole
1 cup sugar Butterscotch Chocolate Chip Cookie
1 cup packed brown sugar Butterscotch Chocolate Chip Cookie
1/2 cup (1 stick) butter or margarine- softened Butterscotch Chocolate Chip Cookie
1/2 cup vegetable shortening Butterscotch Chocolate Chip Cookie
2 eggs Butterscotch Chocolate Chip Cookie
1 teaspoon vanilla Butterscotch Chocolate Chip Cookie
2 cups flour Butterscotch Chocolate Chip Cookie
2 cups uncooked old fashioned rolled oats Butterscotch Chocolate Chip Cookie
1 teaspoon baking soda Butterscotch Chocolate Chip Cookie
1/2 teaspoon baking powder Butterscotch Chocolate Chip Cookie
1/4 teaspoon salt Butterscotch Chocolate Chip Cookie
1 cup butterscotch chips Butterscotch Chocolate Chip Cookie
1 cup semi sweet chocolate chips Butterscotch Chocolate Chip Cookie
8 ounces pasta, linguine or similar Italian Sausage and Pasta Bake
1/2 pound fresh Italian sausage Italian Sausage and Pasta Bake
1 pound lean ground beef Italian Sausage and Pasta Bake
1 cup sweet green pepper, chopped Italian Sausage and Pasta Bake
1 medium sweet onion, chopped fine Italian Sausage and Pasta Bake
1 clove garlic, chopped Italian Sausage and Pasta Bake
4 ounces can sliced mushrooms, drained Italian Sausage and Pasta Bake
28 ounces prepared spaghetti sauce with mushrooms Italian Sausage and Pasta Bake
12 ounces shredded mozzarella cheese Italian Sausage and Pasta Bake
2 pounds fresh broccoli - cut up Broccoli Side Dish
1/4 cup olive oil Broccoli Side Dish
1 1/2 tablespoons balsamic vinegar Broccoli Side Dish
1/2 teaspoon Dijon mustard Broccoli Side Dish
1 teaspoon garlic - minced Broccoli Side Dish
1/2 lemon - zested Broccoli Side Dish
1/4 cup toasted, sliced almonds Broccoli Side Dish
1 loaf French bread Garlic Bread
5 tablespoons butter, softened Garlic Bread
2 teaspoons olive oil Garlic Bread
3 cloves garlic, minced Garlic Bread
1/2 teaspoon Italian seasoning Garlic Bread
3/4 cup Parmesan cheese Garlic Bread
1/4 cup brown sugar Spiced Grilled Chicken with Basmati Rice
1 tablespoon cinnamon Spiced Grilled Chicken with Basmati Rice
1 tablespoon paprika Spiced Grilled Chicken with Basmati Rice
1 teaspoon salt Spiced Grilled Chicken with Basmati Rice
1 teaspoon pepper Spiced Grilled Chicken with Basmati Rice
1 teaspoon ground allspice Spiced Grilled Chicken with Basmati Rice
1 whole chicken - cut up Spiced Grilled Chicken with Basmati Rice
4 tablespoons olive oil Spiced Grilled Chicken with Basmati Rice
2 cups chicken stock Spiced Grilled Chicken with Basmati Rice
1 cup basmatti rice Spiced Grilled Chicken with Basmati Rice
1/2 cup dried craisins Spiced Grilled Chicken with Basmati Rice
1/2 cup dried raisins Spiced Grilled Chicken with Basmati Rice
1 pound fresh asparagus Grilled Asparagus
1 tablespoon olive oil Grilled Asparagus
1 tablespoon soy sauce Grilled Asparagus
6 ounces orange Jello® Orange Tapioca Salad
2 packages tapioca pudding - 3 oz packages Orange Tapioca Salad
3 3/4 cups water Orange Tapioca Salad
11 ounces mandarin oranges - drained and diced Orange Tapioca Salad
12 ounces non-dairy whipped topping Orange Tapioca Salad
3 navel oranges Orange Chicken Salad
2 1/4 cups cubed cooked chicken breast (approx. 3/4 to 1 lb.) Orange Chicken Salad
3 ribs of celery, diced Orange Chicken Salad
1/2 cup light mayonnaise Orange Chicken Salad
1/8 teaspoon curry powder (optional) Orange Chicken Salad
1/2 teaspoon salt Orange Chicken Salad
pinch pepper (add to taste) Orange Chicken Salad
18 1/4 ounces lemon cake mix (with pudding in the mix) Quick Lemon Poppy Seed Muffins
3 eggs Quick Lemon Poppy Seed Muffins
1 1/4 cups water Quick Lemon Poppy Seed Muffins
1/3 cup canola oil Quick Lemon Poppy Seed Muffins
1/4 cup poppy seed Quick Lemon Poppy Seed Muffins
3 cups fruit (e.g.: mango, pineapple, strawberries, cantaloupe, and watermelon) Agua Fresca
1 1/2 cups water Agua Fresca
3 tablespoons sugar (adjust to taste) Agua Fresca
2 limes, juiced Agua Fresca
3 teaspoons butter Cilantro Lime Rice
1 lime, juiced Cilantro Lime Rice
1 cup basmati rice Cilantro Lime Rice
1 1/2 cups water Cilantro Lime Rice
3 tablespoons chopped cilantro, or more to taste Cilantro Lime Rice
4 Roma tomatoes, seeded, chopped (or 15 oz. canned diced tomatoes, drained) Avocado Salsa
1 avocado, peeled and diced (discard pit) Avocado Salsa
1/4 cup red onion, chopped fine Avocado Salsa
3 tablespoons cilantro, fresh, chopped coarsely Avocado Salsa
2 tablespoons extra virgin olive oil Avocado Salsa
1 tablespoon fresh lime juice Avocado Salsa
1 egg Corn Bread
1 cup milk, room temperature Corn Bread
2 tablespoons cider vinegar Corn Bread
1/3 cup all purpose flour Corn Bread
1 1/3 cups corn meal Corn Bread
2 tablespoons sugar Corn Bread
3 teaspoons baking powder Corn Bread
1 teaspoon salt Corn Bread
3 tablespoons shortening, melted Corn Bread
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