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Saturday, December 4, 2010

French Dip Roast Beef Sandwiches and Cheese Fries

French Dip Roast Beef Sandwiches
One 8-ounce loaf French bread, cut into 4 equal pieces (we actually did 2 equal pieces)
12 ounces cooked lean boneless roast beef thinly sliced
2 cups hot beef broth
4 slices provolone cheese (optional)
  1. Pour 1/8 cup beef broth on each piece of bread, cut side up.
  2. Place roast beef and cheese on bottom of sandwich, close up and wrap with foil.  Place in oven at 350 for 10 minutes.
Makes 4 servings

Cheese Fries
cooking spray
2 large uncooked potatoes
2 ounces low-fat or fat-free cheddar cheese, shredded 
  1. Preheat oven to 400.
  2. Peel potatoes.  Cut potatoes into 1/2-inch strips.  Sprinkle with salt and pepper.  Spray with cooking spray.
  3. Place potatoes on a greased cookie sheet and bake for 20 minutes.  Toss fries around and bake for another 20 minutes.  During final 2 minutes, take fries out of the oven and cover with cheese.  
Makes 4 servings, 

Thursday, December 2, 2010

Mexican Cornbread

1 teaspoon vegetable oil
2 medium jalapeno peppers, seeded, deveined and finely chipped
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 cup minus 1 tablespoon all purpose flour
1 cup uncooked yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup drained cooked fresh or frozen corn kernels
1/2 cup low-fat milk
1/2 cup plain nonfat yogurt
1 egg white
  1. Preheat oven to 400.  Spray 8" square baking pan with nonstick cooking spray.
  2. In large nonstick skillet, heat oil; add jalapeno peppers, onion and bell pepper.  Cook over medium heat, stirring frequently, 8 minutes, until vegetables are tender.  Transfer to small bowl; cool to room temperature
  3. Meanwhile in medium bowl, combine flour, cornmeal, baking powder, salt and sugar.
  4. Add corn, milk, yogurt and egg white to onion mixture; stir to combine.  Add corn mixture to flour mixture; stir just until combined.  Transfer mixture to prepared baking pan; bake 30 minutes, until cornbread pulls away from sides of pan.  Transfer pan to wire rack to cool.
Makes 6 servings