http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe/index.html
This is Ina's Mexican Chicken Soup, but I like to call it Tortilla Soup. Delicious y'all and healthy! Takes a bit of time, so I prepare it the night before we are going to eat it and just warm up.
An organized way to help you create a week's worth of meals for your family that is healthy and do-able! While I'm making dinner for you, I will be making dinner for me too!
Sunday, August 28, 2011
Tuesday, June 7, 2011
Pork, Potatoes, and Salad
Herb-Marinated Pork Tenderloins on the Food Network
Horseradish-Chive Sauce
2/3 cup light sour cream
2 T chopped chives or green onions
3 T prepared horseradish
1 t fresh lemon juice
1 t spicy dijon mustard
1/8 t kosher salt
*Cooking Light, May 2011, p. 114
Truffled Roasted Potatoes
2 (20-ounce) packages refrigerated red potato wedges
2 T olive oil
1 T minced garlic
1/2 t kosher salt
1/2 t freshly ground black pepper
1 T white truffle oil
2 t fresh thyme leaves
Horseradish-Chive Sauce
2/3 cup light sour cream
2 T chopped chives or green onions
3 T prepared horseradish
1 t fresh lemon juice
1 t spicy dijon mustard
1/8 t kosher salt
*Cooking Light, May 2011, p. 114
Truffled Roasted Potatoes
2 (20-ounce) packages refrigerated red potato wedges
2 T olive oil
1 T minced garlic
1/2 t kosher salt
1/2 t freshly ground black pepper
1 T white truffle oil
2 t fresh thyme leaves
- preheat oven to 450
- place potatoes on pan; drizzle with olive oil, and sprinkle with garlic, salt, and pepper; toss well
- bake at 450 for 35 minutes or until golden brown; remove from oven and drizzle potatoes with truffle oil, and sprinkle with thyme; and toss
*Cooking Light, May 2011, p. 116
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