Campbell’s Beef Taco Salad

From: Campbell’s Kitchen
Prep/Cook Time: 15 minutes
Serves: 4

Ingredients:

1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives

Directions:

COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts – cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1.     Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2.     Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.

   The other day I was looking for a different way to make salmon.   We have plenty recipes that I use regularly for salmon.   My husband stumbled across the recipe for Thai Barbecued Salmon.   For the benefit of those who do not subscribe to the magazine I will post the recipe here as well.   It was so easy to make and very tasty.   I am posting the recipe as is but letting you know that I chose to use flat leaf parsley in place of cilantro.  Not really a fan of cilantro.  Other than the minor change I made I would still recommend this recipe and will absolutely without a doubt make it again.   It was not as spicy as I thought it would be.   I am thinking if you want it spicier then you can adjust the amount of Thai chili sauce that it calls for.

Thai Barbecued Salmon

Simple & Delicious – try a FREE ISSUE today!

SERVINGS: 4

CATEGORY: Low Carb

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

• 2/3 cup barbecue sauce
• 1/3 cup Thai chili sauce
• 1/4 cup minced fresh cilantro
• 4 salmon fillets (1 inch thick and 4 ounces each)

Directions:

In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving.
    Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce. Yield: 4 servings.

Last night my hubby and I were lucky enough to try Papou’s.   The place has been downtown for a number of years.  We just never got around to going there.   I have to say that the food was very good and I will be going  back there.    I has heard good things about the place for a number of years and was very happy to see that it is a Authentic Greek Restaurant not a fast food Greek restaurant.   I had the Tilapia Papou’s Style which is baked in a tomato sauce with Feta Cheese.  We picked a good night to go.   It was a slow night and not too busy.  The food was and service was worth the drive to downtown Huntsville.   If you want Authentic Greek Food then this is the place to go.

Braised sirloin tips

Ingredients

2 tablespoons shortening

2 lbs. beef tips cut into 1 inch cubes

1 10-1/2 oz. can beef consomme

1/2 cup burgundy (or cranberry juice)

2 tablespoons soy sauce

1 clove garlic, chopped finely

1/4 teaspoon pepper

1/4 teaspoon onion salt

2 tablespoons cornstarch

1/4 cup water

4 cups cooked rice

Preparation

Melt shortening and brown meat in a large skillet. Stir in consomme, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and waterand stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.

Beef Pasta and Mushroom Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium cloves garlic, finely chopped

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped fresh parsley

Directions

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.

3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine.
Cover; cook 10 minutes longer. Stir in parsley.

Found this recipe over at Kraft.com
4 small boneless skinless chicken breast halves (1 lb.)
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup  pesto
2 cups grape or cherry tomatoes
1 cup  KRAFT Finely Shredded Italian* Five Cheese Blend

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid.
Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.

REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until
heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through.
Sprinkle with shredded cheese.

A very good friend of mine posted this on Facebook a few months ago.   I have made it at least a dozen times since then.   I think it gets better each time I make it.  Below is my version of the recipe.

Greek Orzo Stuffed Peppers

We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach, and feta. This basic recipe will work with almost any filling — try substituting different types of cheese, herbs, or beans. Serve with whole-wheat pita bread and cucumber salad.

Greek orzo stuffed peppers:
Total Time: 40 min

Prep Time: 40 min

Ingredients
    U.S.         Metric     Conversion chart

    * 4  yellow, orange, and/or red bell peppers
    * 1/2 cup(s) whole-wheat orzo
    * 1 can(s) (15-ounce) chickpeas, rinsed
    * 1 tablespoon(s) extra-virgin olive oil
    * 1  medium onion, chopped
    * 6 ounce(s) baby spinach, coarsely chopped
    * 1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
    * 3/4 cup(s) crumbled sundried tomato basil feta cheese, divided
    * 1/4 cup(s) sun-dried tomatoes (not oil-packed), chopped
    * 1 tablespoon(s) roasted garlic red-wine vinegar
    * 1/4 teaspoon(s) garlic herb seasoning (no salt)

Directions

    * 1. Halve peppers lengthwise through the stems, leaving the stems attached.
     Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish.
     Add 1/2 inch water, cover, and microwave on high until the peppers are just softened, 7 to 9 minutes.
     Let cool slightly, drain, and set aside.
    * 2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender,
    8 to 10 minutes or according to package directions. Drain and rinse with cold water.
    * 3. Mash chickpeas into a chunky paste with a fork, leaving some whole.
    * 4. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft,
     about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
     Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar, and salt; cook until heated though,
    about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining
    1/4 cup feta.

I am not sure where I originally found this recipe but it makes for a nice summertime dinner dish.

1 lb skinned salmon fillet
1 tbl olive oil plus
1 tsp olive oil
1/4 cup fresh lemon juice
1/2 tsp kosher salt
2 tsp Asian chile sauce (sambal oelek) or more to taste
(or 1 tspn dried hot red pepper flakes)
4 cup cooked couscous or rice
1/2 bn watercress rinsed, separated
(or 2 tightly-packed cups washed, torn fresh spinach)
18 cherry tomatoes halved
1 cup minced fresh cilantro or Italian parsley

Instructions: Seafood Alternatives: catfish, snapper, halibut, mahi mahi, swordfish Rub each side of the salmon with 1/2 teaspoon of the olive oil. Grill the salmon over a medium-hot fire for 2 minutes per side to sear the outside. Continue grilling over moderate fire toward the edge of the grill until opaque through but still moist, 2 to 3 minutes per side. Alternatively, broil the salmon in the oven.

Stir together the lemon juice, salt, chile sauce and remaining 1 tablespoon oil for the dressing. In a large bowl, toss the couscous, watercress, tomatoes, cilantro and green onions.

Pour the dressing over the couscous mixture and toss well to coat. Break the salmon into large chunks, discarding any bone, and add it to the salad. Gently toss and serve.

This recipe yields 4 servings.

Comments: Spiked with chile sauce and citrusy cilantro, quick cooking couscous and salmon are the perfect foils for these fiery flavors of the East. Serve with warm, crusty bread.