Mexican Eggplant Casserole




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Mexican Eggplant Casserole
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Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: Casseroles, Eggplant, Side Dishes

Cuisine: Mexican

Servings: 8

Mexican Eggplant Casserole

Ingredients

    Mexican Eggplant Casserole
  • 2 to 3 medium eggplants
  • 2 to 4 diced jalapeno chilies
  • 1 bunch green onions
  • 1 small can sliced black olives
  • 4 cups canned or your own tomato sauce or puree canned tomatoes with Mexican flavor
  • 1/2 tablespoon cumin
  • 1 tablespoon dried oregano
  • garlic powder to taste, may saute fresh garlic cloves 2 to 3
  • sea salt and pepper to taste
  • 1 cup shredded sharp cheddar or soy cheddar
  • olive oil

Slice eggplant into desired thickness, about a 1/2 inch.

Brush both sides of slices with olive oil put on cookie sheet and bake at 450° oven for 15 to 20 minutes.

While waiting for eggplant, combine the rest of the ingredients except the cheese and simmer for 30 minutes.

When eggplant is done layer it into a 2 quart casserole dish. Start with eggplant then sauce then cheese.

Bake at 350° for 30 minutes.

Optional: Top each serving with sour cream and cilantro. Don't forget the fresh corn or flour tortillas.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Mexican Eggplant Casserole

Serves 8

Amount Per Serving
Calories 206.97 kcal
% Daily Value*
Total Fat 13.41 g 20.6%
Saturated Fat 3.94 g 19.7%
Trans Fat 0.17 g
Cholesterol 14.41 mg 4.8%
Sodium 837.77 mg 34.9%
Total Carbohydrate 19.05 g 6.4%
Dietary Fiber 9.47 g 37.9%
Sugars 9.74 g
Protein 6.83 g
Vitamin A 8.84 % Vitamin C 31.32 %
Calcium 20.71 % Iron 16.2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/mexican-eggplant-casserole/

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Island Chicken Sandwiches

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Island Chicken Sandwiches
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Category: Pita, Sandwiches

Servings: 6

Island Chicken Sandwiches

Ingredients

    Island Chicken Sandwiches
  • 3 – 3 1/2-pound broiler-fryer chicken, cut up
  • 6 cups water
  • 1 teaspoon finely shredded lime peel
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 1/4 cup flaked coconut
  • 1/2 cup finely chopped green onion
  • 2 jalapeno peppers, finely chopped
  • Pita bread rounds or flour tortillas
  • Spinach leaves and/or peeled and sliced papaya or mango

Rinse chicken; pat dry. Place chicken in a 4 1/2-quart Dutch oven. Add water. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes, or till chicken is tender and no pink remains. Remove chicken from Dutch oven; reserve the broth for another use. When cool enough to handle, skin, bone, and shred chicken.

In a large mixing bowl combine warm chicken, lime peel, lime juice, salt, and lemon pepper; toss to mix. Stir in coconut, green onion, and jalapeno peppers.

Line pita pockets or tortillas with spinach and/or papaya or mango and add chicken mixture; roll up the flour tortillas, if using.

Notes: For optimum flavor, use freshly grated lime peel and fresh lime juice. You will be able to extract more juice if the lime is at room temperature and you roll it back and forth under your palm a few times before squeezing it. Be sure to wear gloves when handling fresh chili peppers to protect your eyes and skin against burning.

Makes 6 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Island Chicken Sandwiches

Serves 6

Amount Per Serving
Calories 552.15 kcal
% Daily Value*
Total Fat 38.62 g 59.4%
Saturated Fat 11.99 g 60%
Trans Fat 0.24 g
Cholesterol 184.27 mg 61.4%
Sodium 379.23 mg 15.8%
Total Carbohydrate 2.67 g 0.9%
Dietary Fiber 0.91 g 3.6%
Sugars 0.87 g
Protein 46.16 g
Vitamin A 12.83 % Vitamin C 16.79 %
Calcium 4.55 % Iron 14.06 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/island-chicken-sandwiches/


Salsa

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Salsa
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Category: Salsas

Cuisine: Mexican

Servings: 4

Salsa

Ingredients

    Salsa
  • 1 cup fresh tomatoes, diced
  • 1/2 cup corn kernels fresh or frozen
  • 1/2 cup onion, diced
  • 2 tablespoons jalapeno peppers chopped
  • 2 tablespoons lime juice
  • 2 cloves fresh garlic finely diced
  • 1/2 teaspoon salt

Combine all of the above ingredients.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Salsa

Serves 4

Amount Per Serving
Calories 42.77 kcal
% Daily Value*
Total Fat 0.37 g 0.6%
Saturated Fat 0.05 g 0.3%
Trans Fat
Cholesterol 0
Sodium 202.06 mg 8.4%
Total Carbohydrate 9.2 g 3.1%
Dietary Fiber 1.39 g 5.6%
Sugars 2.68 g
Protein 1.34 g
Vitamin A 2.16 % Vitamin C 14.11 %
Calcium 1.35 % Iron 1.4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/salsa-2/

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Baked Chicken Salsa

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Baked Chicken Salsa
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Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Category: Chicken, Main Dishes

Servings: 1

Baked Chicken Salsa

Ingredients

    Baked Chicken Salsa
  • 1 chicken breast
  • 1/2 cup salsa
  • 3 jalapeno peppers, sliced
  • 6 small black olives

Cut a piece of tin foil large enough to close around the chicken breast. Place the chicken breast onto the foil and pour salsa over top of the breast Place peppers and olives on top. Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.

Bake at 400° for 60 minutes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Baked Chicken Salsa

Serves 1

Amount Per Serving
Calories 371.24 kcal
% Daily Value*
Total Fat 18.52 g 28.5%
Saturated Fat 4.98 g 24.9%
Trans Fat 0.18 g
Cholesterol 111.36 mg 37.1%
Sodium 1168.5 mg 48.7%
Total Carbohydrate 12.67 g 4.2%
Dietary Fiber 4.13 g 16.5%
Sugars 6.85 g
Protein 38.82 g
Vitamin A 11.05 % Vitamin C 58.28 %
Calcium 8.01 % Iron 14.15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/baked-chicken-salsa/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Mild Garden Salsa

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Mild Garden Salsa
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Category: Canning and Freezing, Salsa

Mild Garden Salsa

Ingredients

    Mild Garden Salsa
  • 5 lbs of tomatoes
  • 2 lbs of chile peppers (your choice)
  • 1 lb of onions
  • 1 cup vinegar
  • 3 teaspoon salt (sea salt is great)
  • 1/2 teaspoon pepper

Wear plastic gloves or rubber gloves while handling peppers.

Peel, wash and dry peppers. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following ways. Place chilies in the oven at 400 degrees or broiler for 6-8 minutes until skins are blistered. You can also roast the chilies on a cast iron griddle or pan once roasted remove to plate and cover with a damp towel. This will make them easier to peel.

Let stand for 2-3 minutes and start peeling and removing seeds; once they are peeled and seeds are removed you can start chopping the peppers

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skin splits. Dip in cold water and slip skin off and remove core. Coarsely chop and combine peppers, onions and remaining ingredients in a large saucepan. Heat to boiling and simmer 10 minutes. Fill jars, leaving 1/2 inch at top Adjust lids and process in a boiling-water bath for 15 minutes.

It’s always best to use pints or smaller jars if you don’t use a lot of hot sauce, once you open the jar keep refrigerated until used.

https://beckieskitchen.com/recipes/mild-garden-salsa/

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Indonesian Pasta

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Indonesian Pasta
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: Main Dishes, Pasta

Cuisine: Indonesian

Servings: 4

Indonesian Pasta

Ingredients

    Indonesian Pasta
  • 1/2 cup chicken broth
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon dried minced onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon brown sugar
  • 6 ounces uncooked angel hair pasta
  • 18 fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 1/2 medium sweet red bell pepper, julienned
  • 2 teaspoons olive oil
  • 1/2 cup sliced green onions

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.

Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender.

Drain pasta; toss with vegetable mixture and reserved sauce.

Yield: 4 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Indonesian Pasta

Serves 4

Amount Per Serving
Calories 256.81 kcal
% Daily Value*
Total Fat 7.53 g 11.6%
Saturated Fat 1.38 g 6.9%
Trans Fat 0.01 g
Cholesterol 0.9 mg 0.3%
Sodium 489.6 mg 20.4%
Total Carbohydrate 38.53 g 12.8%
Dietary Fiber 3.04 g 12.2%
Sugars 4.36 g
Protein 9.56 g
Vitamin A 4.41 % Vitamin C 35.7 %
Calcium 3.2 % Iron 8.31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/indonesian-pasta/




Vegetable and Sausage Skillet Supper





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Vegetable and Sausage Skillet Supper
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Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Category: Main Dishes, Sausage, Vegetables

Cuisine: American

Servings: 4

Vegetable and Sausage Skillet Supper

Ingredients

    Vegetable and Sausage Skillet Supper
  • 8 ounces low-fat kielbasa, cut into 1/2-inch-thick slices
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 2 medium zucchini, cut into 1/2-inch dice
  • 1 large red bell pepper, seeded and diced
  • 2 jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 2 cups cooked brown rice
  • 1 cup black beans, rinsed
  • 1/2 cup water
  • Hot sauce, such as Tabasco, to taste

Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.

Add oil to the pan. Add onions, zucchini, bell pepper, jalapenos, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.

Serves: 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Exchanges: 2 Starch, 3 Vegetable, 1 1/2 Lean Protein, 1/2 Fat

Nutrition Facts

Vegetable and Sausage Skillet Supper

Serves 4

Amount Per Serving
Calories 536.57 kcal
% Daily Value*
Total Fat 20.93 g 32.2%
Saturated Fat 6.17 g 30.9%
Trans Fat 0.2 g
Cholesterol 37.42 mg 12.5%
Sodium 686.14 mg 28.6%
Total Carbohydrate 66.57 g 22.2%
Dietary Fiber 12.36 g 49.4%
Sugars 8.75 g
Protein 22.09 g
Vitamin A 8.69 % Vitamin C 91.96 %
Calcium 11.93 % Iron 24.2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/vegetable-and-sausage-skillet-supper/




7 Layer Mexican Dip




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7 Layer Mexican Dip
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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Appetizers and Snacks, Dips and Spreads

Cuisine: Mexican

Servings: 24

7 Layer Mexican Dip

Ingredients

    7 Layer Mexican Dip
  • 2 cans refried beans
  • 2 cans jalapenos; or chilies
  • 2 tomatoes; or more
  • 1/2 cup green onions
  • 16 oz sour cream
  • 2 avocados
  • 2 pkg taco seasoning
  • 1 cup shredded mozzarella cheese or Mexican Blend
  • 1/2 cup black olives

Mix the refried beans and taco seasoning together. Mix this really well using a mixer or food processor. This is the first layer.

Put a layer of sour cream on top of the refried beans, taco seasoning and chilies.

Next put a layer of well mixed/mushed avocados on top of everything else.

Next sprinkle cheeses on top. Amount varies per your preference.

Next cut up tomatoes and add as many as you like.

Last put chopped up olives and green onions

Put in the oven until the cheese is melted. Best to use a low 300° to ensure all is heated through.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

7 Layer Mexican Dip

Serves 24

Amount Per Serving
Calories 117.94 kcal
% Daily Value*
Total Fat 8.4 g 12.9%
Saturated Fat 3.54 g 17.7%
Trans Fat 0.01 g
Cholesterol 13.98 mg 4.7%
Sodium 198.84 mg 8.3%
Total Carbohydrate 8.06 g 2.7%
Dietary Fiber 2.8 g 11.2%
Sugars 1.25 g
Protein 3.76 g
Vitamin A 5.58 % Vitamin C 6.83 %
Calcium 6.87 % Iron 5.22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/7-layer-mexican-dip/



Easy Hors D’Oeuvres




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Easy Hors D'Oeuvres
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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Appetizers and Snacks, Roll-Ups

Cuisine: Mexican

Servings: 36

Easy Hors D'Oeuvres

Ingredients

    Easy Hors D'Oeuvres
  • 6 (8-inch) flour tortilla, warmed
  • 1 pkg. cream cheese, softened (8 oz)
  • 1/2 cup salsa
  • 1 small can black olives
  • Slices jalapeno peppers

Spread cream cheese on tortillas, then layer with remaining ingredients. Roll and slice into bite size pieces. Best if chilled 30 minutes before serving.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Easy Hors D'Oeuvres

Serves 36

Amount Per Serving
Calories 54.04 kcal
% Daily Value*
Total Fat 3.45 g 5.3%
Saturated Fat 1.4 g 7%
Trans Fat 0.0 g
Cholesterol 6.93 mg 2.3%
Sodium 154.99 mg 6.5%
Total Carbohydrate 4.91 g 1.6%
Dietary Fiber 0.46 g 1.8%
Sugars 0.56 g
Protein 1.14 g
Vitamin A 2.8 % Vitamin C 0.14 %
Calcium 2.61 % Iron 2.87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/easy-hors-doeuvres/