Minty Mango Salsa (E)

Here's a fun Energizing snack.  My mint is really coming up good and I was so excited to make something with it.  I found this great recipe on Taste of Home for Minty Mango Salsa.  I love Mango, so thought it was worth the try.  My family LOVED this stuff.  I served it with some black bean and rice chips that I found.  Here's the hard part.  To stay in the "E" zone for "Trim Healthy Mama" - I had to limit myself to eating only 7 chips.  I just piled the salsa on each chip.  This was a huge hit with my children and they, of course, didn't have to limit themselves to 7 chips.

Here's the link for the recipe:
http://www.tasteofhome.com/recipes/minty-mango-salsa

Enjoy!

Grandpa Bill's Salsa

 

When I met my husband, I also got introduced to his step-dad.  Now that he's my children's grandpa, we just all call him Grandpa Bill.  He's a fun-loving grandpa who cares deeply about his grandkids.  Anyway, back on topic.  When I met him, I also got introduced to the most amazing salsa ever.  His salsa.  He is a Native American and has always liked things HOT!  I also love things hot.  I fell in love with his salsa.  But before you stop reading (for those that don't like things hot) - I am making a mild version here.

 

I asked for the recipe and he was so nice to share it with me.  Now I will add here, if I was making this just for me, I would make it with the seeds in and let my mouth start on fire.  After all, my nose runs so much when eating the HOT version that it works sort of like a fire hydrant.  Hehe!

 

It's easy, however, to make this mild so that all types of people can enjoy it, not just us crazy people.  The other day, I made a double batch.  I made some for our Care Group and some for a few recipes I have at home.

 

 

Here's the simple cast of characters:  Remember I was doubling the recipe.  Jalepenos (the bigger they are the more mild they seem to be, the smaller the hotter), fresh cilantro, green onions, crushed tomatoes (you can use fresh tomatoes out of the garden, but if it's winter time, trust me, it's best if you use crushed from the can), salt and vinegar.

 

 

If you are smart, you will listen to this tip.  Put some kind of plastic, rubber, gloves on your hands when dealing with jalapeños.  If you don't listen to this tip, you will later find out why you should have.

 

To make the mild version, chop the stems off and remove seeds.  If you are like me and like it hot, just leave those seeds in.  Make sure you have lots of napkins in stock.

 

Most of the time, I just chop everything by hand, but I was kind of in a hurry, so I pulled out my food processor.

 

Chop the jalapeños up and place in a bowl.

 

Then do the same with the green onions.

Then do the same with the fresh cilantro.  You can use dried, but believe me, fresh is the best!

 

Place all of those ingredients in a bowl.

 

Add tomatoes, salt to taste and a splash of vinegar and mix well.

 

For our care group, I served this in a bowl with some tortilla chips.  For myself, I made some chips using Joseph's lavash bread.  This salsa is great on taco salad, on your eggs and really just on anything that you like salsa on.  I also added some to some avocados and made some guacamole for the Care Group as well.  It was delicious!

 

Grandpa Bill's Salsa

1 - 28 oz. can crushed tomatoes
6 fresh jalapeños (deseeded) and chopped
1 bunch fresh cilantro, chopped
1 bunch fresh green onions, chopped
salt to taste
a splash of vinegar

Combine all of the above ingredients in a bowl and stir well.

Spicy Roasted Red Bell Pepper Pimiento Cheese (S)

Are you looking for a new kind of appetizer to serve when you have company?  I found this one in a Southern Living Homestyle Cookbook.  I always love when I find THM acceptable recipes that are new.  I made these for my Mother-in-love's birthday party and they were really good.

 

 

I didn't have to change anything from the way the recipe was listed.  That's always an added bonus!

 

Here's the cast of ingredients.

 

Put 1 1/4 cups mayonnaise into a medium bowl.

Chop 1/2 of a 12 oz. jar of roasted red bell peppers.

 

Add them to the bowl.

 

 

Here's the really fun part.  You need 2 tsp. of grated onion.  If you think you cry when you chop an onion, you should experience the true weeping that happens when you grate an onion.  You could always take the easy way and substitute some onion powder.  But to be a real cook, you should experience this at least once.  Maybe it won't be so bad if you get a sweet onion.  I just used a regular yellow onion.

 

 

Add that to your bowl.

 

Next you need 2 tsp. of course grained Dijon Mustard.

 

Add that to your bowl.

 

Then you need to shred two 10 oz. blocks of sharp Cheddar cheese.  Well, you could buy it already shredded, but what's the fun in that?  Shredding cheese is one of my favorite things to do, and I think it tastes better.

 

Add 1/2 tsp. crushed red pepper to your bowl.

 

Mix it all up really good.

 

Add your shredded cheese.

 

Add some black pepper to taste.

 

Mix it all up.  Store in an airtight container up to 4 days in the refrigerator.

 

We served this on celery sticks.  We had a good amount left over that was eaten with crackers and my daughter put some on a pita and made a grilled cheese with it.  Delicious whatever way you choose to eat it.

Spicy Roasted Red Bell Pepper Pimiento Cheese

Makes 4 cups

1 1/4 cups mayonnaise
1/2 (12 oz.) jar roasted red bell peppers, drained and chopped
2 tsp. finely grated onion
2 tsp. coarse grained Dijon mustard
1/2 tsp. crushed red pepper
2 (10 oz) blocks sharp Cheddar cheese, shredded
Freshly ground black pepper to taste

Stir together first 5 ingredients until well blended; stir in cheese and black pepper to taste.  Store in the refrigerator in an airtight container up to 4 days.

Pizza Puffs Trim Healthy Mama Style (S)

 

 

For New Years Eve, I made these delicious goodies and they went fast.  Everyone loved them.

 

Pizza Puffs Trim Healthy Mama Style

3/4 cup almond flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup heavy whipping cream
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
2 oz mini turkey pepperoni, (about 1/2 cup)
4 oz low-fat sausage, cooked and crumbled
1/2 cup pizza sauce

Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the almond flour, garlic powder and baking powder; whisk in the heavy whipping cream and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, heat up the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Cheese-Stuffed Pumpkin (S)

This dish, made by friend, Jen Boucher is a real eye pleaser for this holiday season.  Beautiful and tasty. 

Here's the recipe:


Cheese-Stuffed Pumpkin
by:  Jen Boucher

Cut the top off of a pumpkin or squash.
Scoop out the insides.
Shred 8oz Swiss Cheese
Mince 2 Garlic cloves
Toast & Chop up 4-5 Joseph's Pitas
Preheat oven to 350 degrees. Toss garlic and pita together in a bowl. Sprinkle Salt, Pepper and Nutmeg into the pumpkin. Spread in a layer of pita. Top with a layer of shredded cheese. Continue layering (don't forget the seasoning) until the pumpkin is full.
Pour 1 1/2 pints heavy cream into the pumpkin. Bake 2 hours.

Spinach Artichoke Dip (S)

For your holiday gatherings this year, you should try my friend Rose Perron's Spinach Artichoke Dip.  It is so good.  You could serve this with some Joseph's pita crackers or a variety of vegetables.  She served it with celery sticks at our "Surviving the Holidays" gathering.  Here's her wonderful recipe:

Spinach Artichoke Dip
by: Rose Perron

10 oz. thawed frozen spinach
1 - 15 oz. artichoke hearts
1 cup mayo
1/2 cup parmesan cheese
1/2 tsp. garlic
1/2 tsp. pepper
1/8 cup bread crumbs (use plan approved Joseph's pitas)

Bake at 400 degrees for 8-10 minutes or until bubbly.  Serve with low carb chips or veggie crudettes.

Crock Pot Candied Nuts

For our Trim Healthy Mama Surviving the Holidays night, my friend Susan McIntyre made these Crock Pot Candied Nuts.  They were super delicious and addictive.  It would make a great snack to have available during the holidays.

She got this recipe at http://www.stacymakescents.com/crock-pot-candied-nuts