Recipes by Mary-Margaret:
Cilantro Salsa
Fry a bunch (that's the technical term) of green and red and yellow peppers with onion and garlic. Add chicken stock until it's about a half inch deep and a whole lot of coriander (which is what we call cilantro). Simmer it for a while, let it cool, then puree it.
I reserve about 1/4 of the peppers when I'm pureeing, then add them at the end for just a minute, so that it has some texture. This is important to us, because the colour can be a bit offputting (a charming yellow green that you'll all recognise) so having identifiable bits is nice. :-)
I then mix it with some sour cream and use it as the sauce for enchiladas. Without the sour cream, it freezes really well. Tres yummy.
Without the chicken stock (or with very little) but with the sour cream it would also make a good dip.
Low Fat Banana Oatmeal Muffins
Mix together
1 cup flour
1.5 cups oatmeal
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Beat 2 eggs, and add to dry mixture along with 1/2 cup unsweetened applesauce, 3 mashed bananas, 2/3 cup raisins
Mix just to moisten.
Cook in 350 degree oven for 10-12 minutes or so.
Hamburger and Egg Noodles
Cook one packet of egg noodles (depending on the size you may want to use 1/2 a packet).
Brown a packet of hamburger.
Mix the hamburger with a chopped onion, the noodles, a can of mushroom soup and a can of tomato soup and bake it for an hour or so, till the onion is cooked.
Asian Chicken with Chili and Mint
Marinade
2T chicken stock
2 small red chili peppers, finely chopped
1/4 cup of chopped mint leaves
2T of chopped coriander (cilantro)
2T fish sauce
2T lime juice
2T olive oil
1/4t saffron threads
Mix ingredients. Marinate 2 full chicken breasts, cut into fillets, for 2 hours or longer. Broil chicken breasts for 3-6 minutes each side, depending on thickness. Serves 4
Tuna Spinach Casserole
8 oz penne
1 tin tuna,drained (6 oz or so)
1 pkg frozen spinach, thawed and drained
1 pkg spring vegetable soup mix
1 1/2 cups of milk
1/2 c mozzarella, grated
1/2 c cheddar, grated
1/4 c breadcrumbs. (I used crushed crispbread.)
Cook and drain penne.
Mix milk with soup mix.
Add penne, tuna, milk and spinach.
Mix cheeses together and sprinkle on top.
Sprinkle crumbs on top of that.
Heat in oven for 40 minutes, until bubbling and cheese melting
and browning.