Immerse 12 corn tortillas (10 to 12 oz. package, 6 to 7 inches wide), one at a time in water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt. Cut each tortilla into 6 or 8 wedges.
Fill a 10 x 15 inch pan with a single layer of tortilla wedges, salt side up, placed close together (don't overlap). Bake in a 500 degree oven for 3 minutes. Turn with a wide spatula, then continue to bake until pale golden brown and crisp, 2 to 3 minutes more. Pour chips out and fill pan again; repeat until all are baked.
Serve warm or cool; if made ahead, store chips airtight at room temperature up to 2 weeks.
Makes about 8 cups.
1/8 recipe= 104 calories ; 1.5 g fat; 0 mg cholesterol; 80 mg sodium.
Mexican Low- Fat Pinto Beans (Bean Soup)
Taken From "Butter Busters Cookbook" by Pam Mycoskie
4 cups water
1 pound pinto beans (2 cups)
1 medium onion, chopped (1/2 cup)
1 tsp. minced garlic (in a jar)
1/2 tsp. salt (optional)
1 tsp. cumin seed
1 can Rotel (undrained)
Soak beans overnight. Mix water, beans, and onion in a 4 quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat and let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Add water during cooking if necessary. Serve with rice as a meal or in bowls as Bean Soup.
Yields: 12 servings of 1/2 cup
One serving= 0.5 g fat; 134 calories; 8 g protein; 25 g carbohydrate; 4 mg sodium; 0 mg cholesterol; 5 g fiber.
Chile Relleno Casserole
Taken From "Butter Busters Cookbook" by Pam Mycoskie
1 cup evaporated skim milk
2 Egg Beaters (1/2 cup total)
1/3 cup flour
3 (4oz.) cans whole green chiles
1/2 lb. non-fat mozzarella (grated)
1/2 lb. non-fat cheddar cheese (grated)
1 (14 1/2 oz.) can chunky Mexican style stewed tomatoes (Del Monte)
Preheat oven to 350°F. Spray a 1 1/2 quart size casserole dish with a non-fat cooking spray. Beat evaporated skim milk, Egg Beaters, and flour together until smooth. Split open chiles, and rinse to remove seeds. Drain chiles on a paper towel. Mix cheeses together and reserve 1/2 cup for topping. Alternate layers of chiles, cheese, and Egg Beaters mixture in casserole dish. Pour chunky tomato sauce over top layer and sprinkle reserved cheese on top. Bake one hour or until done in the center.
Yields: 9 servings
One serving = 83 calories; 0.3 g fat; 3 mg cholesterol; 1 g fiber; 12 gcarbohydrate; 300 mg sodium
Lamb Chops
3/4 tsp Rosemary
1/4 tsp Basil
1/2 tsp Thyme
Olive oil
Mix first 3 times on a plate. Press herbs into each side of the lamb chops. Cook on medium heat for approximately 4-5 minutes on each side.
Paula Deen's Banana Nut Bread
(http://www.food.com/recipe/paula-deens-banana-nut-bread-438132)
1/2 cup Crisco shortening
1 cup sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, beaten
3 bananas, mashed
1/3 cup buttermilk
1/2 cup walnuts (chopped) or 1/2 cup pecans (chopped)
- Preheat oven to 350°F.
- Cream shortening and sugar.
- Soft together flour, salt, baking powder, and baking soda and add to creamed mixture.
- Add remaining ingredients and mix well.
- Pour into a well-greased loaf pan.
- Bake for 40 to 45 minutes.
Broccoli Rice and Cheese Casserole
(Modified recipe from cooks.com-Jennifer Gilbert)
1/2 medium onion, finely chopped
10oz pkg of frozen broccoli, cooked and drained
1/2 stick of butter
1 can cream of chicken soup
3 cups of brown rice
1 clove of garlic
2 cups of shredded cheese, your favorite
- Preheat oven to 350°F.
- In a skillet melt butter. Sauté onion until tender. Set aside to cool.
- Steam the frozen broccoli until thawed, then drain well. Let cool.
- Cook rice according to directions.
- Mix all ingredients except 1/2 cup of the cheese. Put in a casserole dish.
- Spread reserved 1/2 cup of cheese on top. Cover with foil.
- Bake for 15 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
Homemade Cheeseball
(Susan Johnson)
1 package cream cheese
2 cups sharp cheddar cheese
3 large garlic cloves (smashed)
1 small package of chopped pecans
Mix cream cheese, cheddar cheese, and garlic together and roll into a ball. Roll the cheese ball in the pecans. ENJOY!
Granny Johnson's Biscuits
(I'm not even a biscuit fan, and these are GOOD!)
1/2 cup shortening (Crisco recommended)
2 cups self-rising flour (Red Band brand)
2/3 cup milk or buttermilk
Heat oven to 450°F. Cut shortening into flour with pastry blend until mixture resembles a fine crumble. Stir just enough milk so dough leaves the side of the bowl and rounds up into a ball. (Too much milk makes dough sticky, and not enough makes biscuits dry.)
Turn dough into lightly floured cloth-covered board. Knead lightly 10 times. Roll or pat dough 1/2 thick. Cut with a floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, or place them touching for soft sides.
Bake until golden brown.
Old Fashioned Stack Cake
(Grandma Blevins)2 cups all purpose flour
2 tablespoons sugar
2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup shortening
1/2 cup evaporated milk
1/4 cup water
- Sift dry ingredients together.
- Cut shortening into mixture until it resembles corn meal.
- Mix milk and water. Add to dry ingredients all at once.
- Mix with fork until dry ingredients are moistened.
- Turn out on lightly floured surface.
- Knead 10 to 12 times.
- Roll or pat 1/4 inch thick.
- Bake on ungreased baking sheet at 450°F for 10 to 12 minutes.
