Our Fabulous Bites

I'm kind of in love with these right now. They are good, but I think I love them because for some reason I feel so healthy when I eat sweet potatoes or yams (and I've made this recipe with both). And I love that they are easy. Prep time: 20 minutes Makes 2 quesadillas (so you probably need to double it, or more) 1 teaspoon oil 1/2 cup finely chopped onion (about 1/2 medium) 1 clove garlic, finely chopped 1 teaspoon ground cumin 2 teaspoons water 1 cup peeled grated yam (about 1/2 medium, and again, sweet potato works) 1/4 cup black beans, rinsed & drained (we always put more than this) Salt & Pepper Tortillas, any kind 1/4 cup shredded monterey jack or mozzarella cheese Optional: Salsa, Guacamole, Sour Cream 1. Heat the oil in a medium skillet over medium heat. Add the onion and garlic and saute for 3 minutes or until onion is soft. Add cumin and water, and continue to saute for 1 minute, stirring. Add the yam and beans, stir; cover and cook for about 6 minutes or until...

Super yummy recipe! I didn't have any cumin or cilantro though so I skipped out on those. And since I didn't have any green onion in the house, I substituted with white onion. But I still loved it! 2/3 cup Pace Picante Sauce 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 1/2 cups chopped cooked chicken 1 cup shredded Cheddar cheese 2 green onions, chopped (about 1/4 cup) 6 (8-inch) flour tortillas 2 tablespoons butter, melted Fresh cilantro leaves 1. Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl. 2. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter. 3. Bake at 400 for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro. Calories per serving: 341 I also got this recipe from www.c...

1 can Campbell's Condensed Tomato Soup 1 cup Pace Chunky Salsa OR Pace Picante Sauce 1/2 cup milk 2 cups cubed cooked chicken OR turkey 8 corn tortillas (6-inch), cut into 1-inch pieces 1 cup shredded Cheddar cheese 1. Heat the oven to 400. Stir the soup, salsa, milk, chicken, tortillas and HALF the cheese in a 2-quart shallow baking dish. Cover the baking dish. 2. Bake for 30 minutes or until the chicken mixture is hot and bubbling. Top with the remaining cheese. Let stand until the cheese is melted. This recipe is practically the same as the Beef Taco Bake except with chicken instead of hamburger. I imagine it is also very tasty, but unfortunately, we won't be trying it in the Williams' household. (Also found at www.campbellskitchen.com)

1 pound ground beef 1 can Campbell's Condensed Tomato Soup 1 cup Pace Chunky Salsa OR Pace Picante Sauce 1/2 cup milk 6 flour tortillas (8-inch) OR 8 corn tortillas (6 inch), cut into 1-inch pieces 1 cup shredded Cheddar cheese 1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat. 2. Stir the soup, salsa, milk, tortillas, and HALF the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish. 3. Bake at 400 for 30 minutes or until beef mixture is hot and bubbling. Sprinkle the remaining cheese. I got this recipe from www.campbellskitchen.com. I really enjoyed this dish, but unfortunately Jon didn't care for it because he didn't like having the salsa in there.

I'll tell you, I've had a fear of eggs in main dishes. Jeff has helped me push my limit with dishes such as biscuits and egg gravy, egg casserole, eggplant parmigiana with hard boiled eggs and each has been a fantastic success to my taste buds. So when I saw the following recipe, I recognized a fear of mixing eggs with a tomato sauce but told myself I couldn't judge until I tried it and maybe it would be a success like Jeff's dishes. You can probably guess it was a success or I wouldn't be posting it right? Not only was it tasty, but it is cheap, easy, quick and good chance you have many if not all the ingredients, well at least that is the case for us. :) (i got this from smittenkitchen.com and she got it from somewhere else - she says you can have it for breakfast, we had it for dinner) Shakshuka [Eggs Poached in Spicy Tomato Sauce] Serves 4 to 6 1/4 cup olive oil 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (wish we would have left ...