food EVERYDAY
EASY
COW BOY STEAK TACOS
1
lb. beef breakfast steaks (thinly
sliced eye of round)
/4
tsp. salt
1
cup strong coffee
2
Tbsp. ketchup
2
tsp. chili powder
2
tsp. vegetable oil
1
small red onion, thinly sliced
1
red or green sweet pepper, thinly sliced
12
6-inch tortillas (flour, corn, or whole wheat)
3/4
cup prepared corn relish
Fresh cilantro leaves (optional)
1
. Thinly slice the steaks (as for stir-fry). Sprinkle steaks
with salt; set aside. For sauce, in small howl whisk together
coffee, ketchup, and chili powder.
2
. In 12-inch skillet heat oil over medium-high heat; add
heef. Cook and stir 2 to 3 minutes or until hrown on all sides.
Add sauce, onion, and sweet pepper. Cook 6 to 8 minutes or
until vegetahles are tender and sauce is thickened.
3
. Meanwhile, wrap tortillas in paper towels. Warm in
microwave on 10 0 % power for 30 seconds. Spoon steak
and vegetahle mixture on tortillas. Top with corn relish
and sprinkle cilantro. SERVES 4.
EACH SERVING
596 cal, 20 gfat (6gsat. fat), 74 mgchol,
1,169 mg sodium, 71 g carbo, 4 gfiber, 32 g pro.
PAPAYA & COCONUT CHICKEN SALAD
1
lb. skinless, boneless chicken
breast halves
1/2
cups flaked coconut
1
medium papaya (12 oz.)
1 /
cup cider vinegar
/
cup vegetable oil
1
Tbsp. honey
Dash cayenne pepper
1
5-oz. pkg. mixed salad greens
3/4
cup blueberries
1
. Heat oven to 450°F. Line a haking sheet with foil; set
aside. Cut chicken in strips; season with V2 tsp.
salt.
Place
coconut in shallow dish. Roll chicken in coconut to coat,
pressing lightly to adhere. Transfer to prepared haking
sheet. Bake ahout 12 minutes or until coconut is golden
and chicken is no longer pink.
2
. Meanwhile, peel, seed, and cut papaya in cuhes. For
dressing, place *
1 2
/4 cup papaya cuhes in hlender or food
processor; add vinegar, oil, honey, (/4 tsp.
salt,
and cayenne.
Process until smooth. Toss V4 cup dressing with greens;
divide among 4 plates.
3
. Top greens with chicken, remaining papaya, and
hlueherries. Pass remaining dressing. SERVES 4.
EACH SERVING
526 cal, 30 gfat (15 gsat. fat), 66 mg chol,
639 mg sodium, 35 g carbo, 6 g fiber, 30 g pro.
CIRCLES & SQUARES
VEGETABLE-PASTA SOUP
1
32-oz. box vegetable broth
1
cup medium-size pasta
2
cups frozen diced hash brown
potatoes with onions and peppers
2
cups frozen peas and carrots
1
14.5-oz. can diced tomatoes with
green chilies
Snipped fresh parsley (optional)
1
. In a large covered saucepan hring hroth to hoiling. Add
pasta, potatoes, peas and carrots, and undrained diced
tomatoes. Return to hoiling. Reduce heat and simmer,
covered, for 10 to 15 minutes, or until pasta is tender.
2
. Ladle soup into howls. Sprinkle parsley. SERVES 4.
EACH SERVING
171 cal, 0 gfat, 0 mg chol, 1,372 mg sodium,
36 g carbo, 6 g fiber, 7 gpro.
GINGER SHRIMP & RICE
1
small bunch green onions
1
1-inch piece fresh ginger
1
Tbsp. olive oil
1 /
cup water
1
Tbsp. soy sauce
2
8.8-oz. pkg. cooked long grain rice
1
lb. peeled and deveined cooked
medium shrimp
V4
cup mango chutney
1
. Slice green onions. Set aside 1/4 cup of the onions to
sprinkle on finished dish. Peel the ginger. Finely grate
ginger using the smallest openings on a hox or flat grater .
2
. In a 12-inch skillet cook remaining green onions and
grated ginger in hot oil for 1 to 2 minutes or until tender.
Add water and soy sauce. Cover and hring to hoiling. Add
rice and shrimp. Cook until most of the liquid is ahsorhed
and shrimp are heated through. Divide among four shallow
howls. Top with chutney and reserved green onions.
SERVES 4.
EACH SERVING
393 cal, 8gfat (1 gsat.fat), 172 mgchol, 577mg
sodium, 53 g carbo, 3 g fiber, 27 gpro.
Plan meals using Everyday Easy
recipes at BHG.com/mealideas
184 DECEMBER 2009 BETTER HOMES AND GARDENS
