Saturday, April 25, 2009

Guest Recipe - Healthier Way to Say "Ole!"

Ashley sent me these great recipes for Cinco de Mayo, but they sound too good to wait until May 5th! Ashley says "Going south of the border for a quick dinner doesn’t have to mean greasy fried foods or taco takeouts. Check out these simple, healthy and inexpensive recipes to spice up dinner with a quick trip to your pantry and without the calories associated with typical Mexican fare!" I completely agree. These simple and healthy recipes that make for a quick week-night dinner. Thanks Ashley!

Hickory Smoked Tuna Quesadilla


1 Pouch (4.5 oz) Starkist Tuna Creations

½ Cup shredded Low Fat Colby-jack cheese blend

2 Green onions, thinly sliced

1 ½ oz. Low Fat Cream Cheese, softened

1/8 Cup roasted red pepper strips

2, 10 inch Flour tortillas


  1. Mix tuna, cream cheese, shredded cheese, pepper strips and onions until blended.
  2. Spread tuna mixture on one tortilla shell, to the edges. Top with the other tortilla shell.
  3. Spray a large skillet with vegetable spray and heat. Place filled tortilla in the skillet and heat until brown; approximately 2 -3 minutes per side.
  4. Cut into 8 wedges and serve.

Prep time: 5 minutes

Cook time: 4 – 6 minutes

Servings: 2 or 8 appetizers

Southwest Tuna Salad


1 (5oz.) pouch StarKist Creations™ Sweet & Spicy Tuna
1 (15-oz.) can Black beans
8 oz. Low fat Ranch dressing
6 oz. (1-1/2 cups) Cheddar cheese, shredded
10 oz. Lettuce, washed and torn
1 (10-oz.) package Frozen whole kernel corn, thawed
1 (16-oz.) jar Salsa


Rinse and drain beans. In a large bowl, layer half of the lettuce, tuna, beans, corn, and ranch dressing. Repeat first five layers; top with salsa; sprinkle with cheese. Cover and chill for 1/2 hour before serving.

Prep Time: 15 minutes

Serves: 6

Thursday, April 9, 2009

Scalloped Potatoes & Ham

This dish is an 'after' Easter tradition for my family. There was always leftover ham and potatoes that needed to be used up. You don't need to wait until Easter to make this, but it is a quick way to make a new dish with leftovers.
Find more great recipes at the Grocery Cart Challenge Recipe Swap.
Scalloped Potatoes & Ham
2 cups cooked ham, sliced thin
4-5 potatoes, sliced 1/4 inch thick
1 can cream of mushroom soup
1/4 cup chopped pimentos
1/2 cup milk
1/2 cup water*
1/4 teaspoon black pepper
1/2 teaspoon salt, to taste
Pre-heat oven to 350 degrees. Peel and slice potatoes 1/4 inch thick. In medium saucepan, cover potatoes with water and bring to a boil. Boil for 5 minutes, drain reserving 1/2 cup water*. Mix soup, water, milk, pimentos, pepper and salt together. In a 2-quart casserole dish, layer half of potatoes, ham, and soup mixture. Repeat layers ending with soup mixture. Bake at 350 for 35-40 minutes.

Sunday, April 5, 2009

Voodoo Casserole

I have no idea how this easy casserole got its strange name, but it is simply delicious. It's also a great way to use leftover onion and potato slices.
Voodoo Casserole
1/2 pound ground chuck
1/2 pound pork sausage
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
salt to taste
1 can cream of mushroom soup
1/2 cup water
6 large potatoes, sliced thin
2 medium onions, sliced
2 cups cheddar cheese
1/2 cup Durkee Onions
Pre-heat oven to 350 degrees. Season beef and sausage with pepper, garlic powder and salt. Brown over medium heat and drain. In a deep casserole dish, layer one row of meat, a layer of sliced potatoes, and a layer of onions. Pour 1/2 can of mushroom soup on top. Sprinkle 1 cup of cheddar cheese on top. Repeat the layers. After you pour the other half of mushroom soup on top, pour 1/2 cup of water over casserole. Sprinkle remaining cheese over the top. Cover and bake for 40 minutes at 350. Remove cover and sprinkle with Durkee Onions. Bake, uncovered, an additional 10 minutes or until golden brown on top.