Monday, October 25, 2010

Sweet Beans

These beans are terrific with BBQ or grilled or fried chicken. We had them with some awesome pork ribs that my sister sent to Corey for his birthday last week.

Recipe Notes
I cut the bacon up into bite-sized chunks before cooking so that everyone would get bacon on their serving of beans. I believe that the original recipe just indicates to lay the bacon over the top of the casserole dish.

  • 53-oz. can of pork and beans in tomato sauce, such as Van Kamp's
  • 1/2 white onion, minced
  • 1/2 green or red bell pepper, minced
  • 6 tbsp. ketchup
  • 3 tbsp. brown sugar
  • 2 tsp. mustard
  • 6 slices bacon, preferably center-cut


1. Drain beans and set aside.

2. Saute onion and bell pepper in a skillet until translucent. Add beans.

3. Mix ketchup, mustard, and brown sugar. Stir into beans.

4. Pour beans into 2-qt. casserole dish coated with cooking spray. Top with bacon.

5. Bake at 350 degrees for 40-45 minutes or until bacon is browned and crisp.

Ruby Fruit Salad

This Martha Stewart Everyday Food recipe is gorgeous when fruit is a bit more in-season during the summer time. It's still tasty even in the fall, just not quite as vibrant and pretty.


Recipe Notes

This recipe calls for plums, grapes, blackberries, and blueberries, but you can really use ANY stone fruits (peaches, plums, nectarines, cherries, etc.) and any kind of berries.


  • 3 tbsp. light brown sugar
  • 2 tbsp. fresh lime juice (juice of one lime)
  • 3 purple or red plums, halved, pitted, and cubed
  • 2 c. seedless red grapes
  • 1 pint blackberries
  • 1/2 pint blueberries
  • 2 tbsp. chopped fresh mint (or more for garnish or to taste)


1. Stir together brown sugar and lime juice. Let stand 10 minutes so that brown sugar may dissolve.

2. Add fruit and mint, toss to combine. Serve immediately or refrigerate up to one day.

Wednesday, October 20, 2010

Layered Enchilada Bake

My coworker Angela recommended this recipe as one that is easily freezable. I wanted to take another casserole to my sister in law, who just had a baby, so I cut the recipe in half for serving and froze half of it for her while we ate the other half. Corey loved it!


Recipe Notes

Thanks Serve with cilantro (pictured above), chopped lettuce, and/or chopped fresh tomatoes. There is a full-fat version of this recipe and a lower fat version of this recipe. I have shown the lower fat version here.

Nutritional Information (per serving - serves 8)

400 calories - 15 g. fat - 39 g. carbohydrates - 6 g. fiber


  • 1 lb. lean ground beef (I used 93% lean)
  • 1 large onion, chopped
  • 2 c. salsa
  • 1 can black beans, rinsed and drained
  • 1/4 c. light Italian dressing
  • 2 tbsp. taco seasoning mix
  • 6 eight-inch flour tortillas
  • 1 c. light sour cream
  • 8 oz. package 2% milk Mexican shredded cheese blend


1. Preheat oven to 400 degrees.

2. Brown meat and onions in a skillet and drain. Stir in salsa, black beans, Italian dressing, and taco seasoning.

3. Arrange 3 tortillas in the bottom of a 9x13 baking dish (cut tortillas to fit). Top with 1/2 meat mixture, 1/2 c. sour cream, and 1/2 cheese. Repeat.

4. Cover and bake for 40 minutes or until casserole is heated through and cheese is melted. Uncover after first 30 minutes and bake final 10 minutes uncovered. Let stand 5 minutes before serving.