Denver Green Chili Recipe of the
Week - 10/28/07
Denver Green Chili Recipe of the
Week - 10/28/07
This week we have 2 more very easy,
basic recipes ideal for taking to a
potluck or fixing with short notice
.
Sausage, Green
Chile and Zucchini Casserole
This is
a really easy recipe that you cook in a microwave.
I made it with King Soopers Hot Italian Sausage and a can
of diced golden tomatoes, not drained. This made it a bit
soupy, but the soupy part sure was good.
Next time I plan
to add red bell pepper for visual appeal.
This came from
a cookbook composed of recipes contributed by residents
of Las Cruces, New Mexico.
INGREDIENTS:
1 lb. bulk sausage (Owens regular)
1 cup roasted green chilies, peeled, seeded and chopped
5 medium zucchini, cubed 1/4" pieces (about 6 cups)
1 cup chopped onion
2 large tomatoes, chopped (or 1 15 oz can, drained)
dash of ground oregano
dash of freshly ground pepper
1/2 tsp salt
1/2 cup shredded Cheddar cheese
PREPARATION:
Spread sausage out in 2 1/2 quart covered casserole dish.
Cook 3 minutes. Mash with fork into small pieces. Cook
another 4 minutes. Drain grease.
Combine vegetables and seasonings
with sausage. Cover.
Cook another 5 minutes. Stir, check for tenderness of onions.
May need to cook another 2-3 minutes.
Sprinkle cheese evenly over the top. Let stand until melted.
Serve with tossed green salad and french bread.
Preparation time: 20 minutes
Serves: 4-6
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Anita's
Low-Cal Low-Fat Southwestern Salad Dressing
Trivial to make, very flavorful, and a great addition to a diet. I invented
it about 2-3 years ago and some friends have said it's their favorite
dressing.
Also great for a dip for vegetables or on baked potato.
INGREDIENTS:
1 part light mayonnaise
4 parts Pace Picante medium salsa
diced roasted, peeled, and seeded green chiles to taste
chopped cilantro to taste
PREPARATION:
Put the mayonnaise in a bowl. Add 1 part or less of the
salsa and mix thoroughly. Gradually add the rest of the
salsa while mixing thoroughly. Add green chiles and
cilantro to taste.
Note: If you add the salsa all at once instead of gradually,
you end up with
lumps of mayonnaise. This is a really
good dressing before you add the green chiles and
cilantro and will keep
for at least a month in the refrigerator.
After adding the green chiles and cilantro I would
serve it
immediately and would keep it for no more than a week
in the fridge.
Also note: Pace Picante Salsa mixes and keeps very well.
I've tried a few other salsas (including fresh) and none
has tasted as good
nor kept as well in this dressing.
Time: 5 minutes
Calories: 28 per 2 tbsp serving
Fat: 2 grams per 2 tbsp serving
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
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