Fritos Corn Salad (So easy and delicious!)

Looking for a quick side dish to add to your Thanksgiving meal?  I've got just what you're looking for!

This is a recipe I've been wanting to try since my sweet sis-in-love, Heidi, made it for a family gathering. 

This is one of those recipes I like to call EASY PEASY!

I love corn, but unfortunately (or fortunately - for me!) my hubby doesn't care for Fritos.

I've had a bag of them in the pantry since I enjoyed them with  my quick corny chili, and couldn't resist grabbing two cans of the Mexicorn recently so I could finally make this. 

This is QUICK & EASY & Fantastic!!

The most time consuming part is chopping the onions, so if you do like I did...and chop them ahead of time, this can be made in a matter of minutes. 

A great side dish for any meal!! 

There's no wrong or right amounts to making this...it's all up to our own taste preferences. 

And if you can't find the Mexicorn, just chop some red peppers and mix with canned corn. It's easy enough to tackle from any direction!

I've seen Heidi use an industrial size can of corn, add chopped peppers and onions to it and then mayo to taste. So it can easily be made for a crowd. 

FRITOS CORN SALAD

2 cans (11 ozs each) corn and peppers, drained

(Also called Fiesta Corn...Mexicorn or Southwest Corn)

1 bunch green onions, chopped

1/2 c. grated cheese, optional

1/2 c. mayo

2 TB. vegetable oil

Fritos Corn Chips, crushed

(regular or chili cheese flavored)

In medium bowl, combine corn, onion & cheese. Add mayo and vegetable oil and toss to coat the vegetables well. Cover and refrigerate for atleast 4 hours, but preferably overnight. (I enjoy it right away myself!) 

Before serving, crush Fritos over top. (as much or as little as you'd like...this is my favorite part so I do add a lot. I'm all about crunch). 

I suggest serving this in a longer dish so everyone can have fritos with their portion. 

Linked to Scrumptious Sunday    Clever Chicks           Mop it up Monday      GP Roundup - Picnic        Foodie Friends Friday Meal Plan MondayWeekend Potluck

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Green Bean Lasagna (Lean & Green)

Green beans are a family favorite! 

(My dear daughter typed this up for me...as co-author of my blog, she's a great help to me in a number of ways.  After all - SHE'S the reason I began a blog..

Deb: "Mom...you should start a recipe blog!"  

Me: "But I won't know what to do and I'll need lots of help"...

(And there you have the rest of that story!) 

She is a GREAT help to me!! 

This is a very tasty dish, even if you're not following the

Lean & Green 'program'. 

It's so cheesey and good.  I tried it with cut beans first, and prefer

using the french cut green beans 10 TIMES better than the cut. 

It makes an awesome lunch or a 'dressed up' side dish for your family meal. 

Do hope you'll have fun with it...the kids will love it too! 

 A note from my daughter, Deb:

Every time I see green beans, I will always think of Dad. I remember him telling us that when he was sick as a little kid and had to start eating, the only thing he would or could eat was beans right from the can! [Hence, his nickname, BEAN. lol.]  I remember our garden when we lived in Washington. Dad always asked me to weed around the green beans (and we ALWAYS had green beans growing in every garden). I would get SUCH an itchy rash from the leaves and HATED weeding them. I remember sitting on the back patio cleaning them and then you would cook them and they would be SO DELICIOUS!!! I can't believe I married a man who hates green beans, but I still eat them and think of Dad when I do.

Needless to say, this casserole would be a big hit for my kids, and bonus: It's Lean 'n' Green to boot!!!

GREEN BEAN LASAGNA

Ingredients:

1 1/2 cups green beans, cooked (from frozen or can) and drained
(I prefer french cut over regular cut) 

1/2 tsp basil

1/4 tsp garlic salt

1/4 cup skim ricotta cheese
(I used lowfat cottage cheese) 

2 Tbsp marinara sauce (no sugar added)

3/4 cup low-fat mozzarella cheese

1 Tbsp low-fat grated parmesan cheese

Directions:

Preheat oven to 350 degrees. Place beans in bottom of lightly sprayed baking dish.  Mix basil & garlic with ricotta cheese and spread evenly over top of the beans.  Spread the marinara over the ricotta cheese mixture and cover with mozzarella cheese.  Bake for 20 minutes.  Remove from oven and sprinkle with parmesan cheese.  

Lean 'n' Green:   1 Lean, 3 Greens, 2.75 Condiment

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Crustless Spinach Quiche (Lean & Green)

Oh my - this pie is SOO good!

I've made it numerous times in the last few weeks..it always gets

'gobbled up' quickly.  I've been dying to share it with you...

today's the day!  Whoop!

After sharing the recipe with a friend, who had just found out she was low on iron (& realized that eating spinach made her feel better!) she said she will make this

again and again. She enjoyed it for breakfast, lunch and dinner (not

all the same day=) but loved that she could enjoy it any time of day.

This would make an awesome side dish with your entree. 

I like adding a little bit of minced garlic also...to each their own...

It's a great 'Lean & Green' if you are on that program - 

otherwise, it's just plain good for you.

Since I'm not big on eating meats, 

I LOVE when I can get my protein with cheese...and eggs! 

I got this L & G recipe from Pinterest (click on the link for my page) - I don't have a link back for the original recipe. 

Hope you enjoy soon. 

CRUSTLESS SPINACH QUICHE 

5 servings total...

l serving = 

1 Lean protein

1 vegetable

2 condiments

Non-stick baking spray

1/2 c. onion, chopped

1 (10 ozs.) pkg. frozen chopped spinach, thawed and drained

6 eggs, beaten

3 c. low fat shredded Muenster cheese

(I've also used Gouda) 

1/4 tsp. salt

1/4 tsp. ground black pepper

Preheat oven to 350*. Spray a 9" pie pan with non-stick baking spray. 

In a large skillet over medium-high heat, add onions and cook, stirring occasionally, until onions are soft. (I've also done this in the

microwave with a little 'light' butter - which would add another condiment) Stir in spinach and continue cooking until excess moisture has evaporated. 

(If I cook the onions in the microwave, I dry the spinach with paper towels) 

In large bowl, combine eggs, cheese, salt & pepper.  Add spinach mixture; 

stir to blend. (I use a whisk). Pour into prepared pan. 

Bake until eggs have set, about 30 minutes.  Let cool for 10 minutes

before serving...if you can wait that long! 

You might also like this Lean & Green 

Taco Bake

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The Bryan Times - September 16, 2019 - Filling Fall Fare

When the temps start dipping, we tend to think about spending more time in the kitchen. Here's a hodgepodge of recipes that are filling fall fare. 

This tasty chowder makes for a marvelous family meal. Add a sandwich and you're all set to enjoy.                  

Smoked Sausage, Bean and Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(may use cubed frozen southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1-15 ozs. can northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

black pepper to taste

1  c. diced Velveeta or cheddar cheese, optional 

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

FAMILY FAVORITE GOULASH 

2# ground beef

1 onion, chopped

1 green pepper, chopped

8 ozs. sliced fresh mushrooms

6 garlic cloves

3 c. water

1 can (29 ozs.) tomato sauce

1 can (28 ozs.) diced tomatoes, undrained

1 TB. Italian seasoning

1 tsp. smokey paprika

1 tsp. sugar

1-1/2 tsp. crushed red pepper flakes, optional

garlic powder, salt & pepper to taste

3 Tb. worcestershire sauce

3 c. uncooked elbow macaroni 

shredded cheese of choice to melt over the top

In large stock pot, cook beef over medium high heat, until no longer pink.  Add onion, pepper and mushrooms.  Cook until tender, about 3 - 5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat. 

Allow to simmer for 20 minutes.  Add elbow macaroni, stirring well.  Cover and simmer 15 minutes longer, or until macaroni is done. (Check to see if you need to add more water). If there's already too much, just allow to simmer until it thickens. 

If using cheese, add now. Allow to set covered for 10 minutes before serving. Yield: 8 servings

Simple Apple Crisp

I've taken this recipe with me all over the country as it is a favorite. 

SIMPLE APPLE CRISP

4 cups peeled, sliced cooking apples

1/4 cup water

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup sugar

3/4 cup all purpose flour 

(substitute half the amount in oatmeal if desired) 

1/3 cup butter

Preheat oven to 350. Spread apples in bottom of 8" x 8" pan. Sprinkle with water. In medium bowl, combine remaining ingredients with pastry blender, until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes at 350 or bake in microwave-safe dish for 12 - 15 minutes on high, testing after 10 minutes. Serve warm with milk or ice cream. Feel free to drizzle it with some caramel syrup if you'd like. YUUUUUM!

What a great way to help take off the chill. Sip-Sip-Hurray! 

(CROCKPOT) HOT CARAMEL APPLE CIDER

1/2 gal. apple cider, or juice (8 c.)

1/2 tsp. ground cloves

2 cinnamon sticks 

1/2 tsp. ground allspice

3/4 - 1 c. jarred caramel sauce (may use homemade) 

sweetened whipped cream (or from a can)

Pour cider into 5-6 qt. slow cooker (or saucepan on stove). Heat on low for 1 hour, stir again, then stir in spices and caramel. Continue heating on low for 3 more hours. If cooking on stove top, simmer for 30 minutes.  (It will make your house smell wonderful!) Ladle into mugs, top with whipped cream, then drizzle with caramel and add a sprinkle of cinnamon if desired. 

A lot of what weighs you down isn't yours to carry.~Unknown

Flashback Friday - Four NO OVEN Needed Meals

WELCOME TO FLASHBACK FRIDAY 

If my family has a choice, this will be the dish they pick every time...hands down! Open a few cans, melt some cheese in it...serve over chips! 

Creamy Tacos

This one is a 'healthier choice' from www.halfmysize.com cookbook.
DE-LISH!

Crockpot Cheesey Chicken Spaghetti

Only 3 basic ingredients, and a few spices, and you're all set to let

the crock fix this delicious meal for you! 

Simple Crockpot Ravioli

A tasty meal set to put on the table in less than 30 minutes!

You just can't go wrong with this one! 

Stovetop Pork Chops & Gravy

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The Bryan Times - Easter recipes - April 15, 2019

Easter is coming soon. Trust these recipes help add to your menu as we, of the Christian faith, celebrate our Risen Savior. May your Easter be blessed and bring you baskets-ful of joy.

I created this ham recipe using ideas from a few others when I wanted something flavorful and lower sugar than most. It's great using the crockpot to keep the oven open for other dishes when you're cooking for a crowd.

Crockpot Maple Brown Sugar Ham

CROCKPOT MAPLE BROWN SUGAR HAM

1 7 - 8# fully cooked ham
1 c. pineapple juice
1 c. brown sugar
1/2 c. (sugar free) maple syrup

Remove ham from packaging; discard flavoring packet and if using a bone-in, discard plastic cap. Pour pineapple juice in bottom of large (6-7-qt.) crockpot. In small bowl, combine brown sugar and maple syrup. Place ham into the crockpot, flat side down, then pour brown sugar mixture over the ham.
Cover and cook on low for 4 - 5 hours. (Internal temp should be 140 degrees). Be sure to baste ham a couple of times while cooking and about an hour before it's done cooking. Remove ham to cutting board and allow to stand about 15 minutes before carving.

This potato dish is a favorite from my mom's files and one that MUST be served at all our family gatherings. So cheesey and good.

COTTAGE POTATOES

10 lg. potatoes, cooked in skins
1 med. onion, chopped
1/2 tsp. salt
1 slice fresh bread, torn into bite-sized pieces
1/2 lb. Velveeta cheese, chunked
8 Tb. margarine or butter, melted, divided
1 small jar pimentos, drained (optional)
1/4 c. milk
2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks. Preheat oven to 350. Lightly grease 2.5 qt. baking dish. Mix together potatoes, onion, salt, bread, cheese and pimentos. Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking)

Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top. Bake uncovered for 35 - 45 minutes or until brown and bubbly.


This simple side dish can be made in minutes. I love that you can use sugar free pudding along with no sugar added fruit, for a special taste treat for those having to watch their sugar intake.

EASY FRUIT SALAD (Low sugar option)

1 can (15 ozs.) fruit cocktail, slightly drained

1 small can mandarin oranges, slightly drained

1 can (15 ozs.) pineapple tidbits, slightly drained

3-4 bananas (sliced), optional

1 (4 serv.) pkg. (sugar free) lemon (or vanilla or cheesecake) instant pudding

4 - 8 ozs. cool whip, optional

In large bowl, stir canned fruits and pudding together. (To keep bananas from browning too fast, let them soak in the pineapple juice before adding). If using, stir in cool whip. Refrigerate at least 1 hr. before serving.

I would just love to give each of you a loaf of this wonderfully moist bread, but since I can't, you'll have to make it for yourself. (Sorry!) This fits in great on your dessert table too. Coconut lovers will go cuckoo over this one.

GLAZED COCONUT BREAD

4 eggs
1-2/3 c. sugar
1 c. oil
(may substitute applesauce for half the amount)
2 tsp. coconut extract
2 c. white (whole wheat) flour
1 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. flaked coconut
1 c. buttermilk**(see note below)

Coconut Glaze:

3/4 c. sugar
1/3 c. water
2 Tb. butter
1 tsp. coconut extract

Preheat oven to 325*. Grease 2 large loaf pans. In large mixing bowl beat eggs until fluffy. Add the sugar, oil, applesauce and coconut extract and beat 3 more minutes.

Combine the flour, baking soda, baking powder, and salt and add to mixing bowl. Mix until combined. Add coconut and buttermilk. Pour batter into loaf pans and bake for about 45 minutes. (Be sure to check after 40 minutes). Remove pans from oven and set on wire rack.

Just a few minutes before the breads are finished baking, begin making the glaze by combining sugar, water and butter in small saucepan. Allow mixture to boil for 1 minute and then add in coconut extract. Poke the breads several times with a meat fork, then slowly pour the glaze over the hot bread (while it's still in the pan). The glaze will soak into the bread and down the sides of the pan.

When cool enough to handle, remove the bread from the pan and allow to finish cooling on the wire rack. Slice and serve or place in airtight container until ready to serve.

** TIP: You can make your own buttermilk by adding 2 Tbs. vinegar to a

1 cup measuring cup; fill with milk; let stand 5 minutes before adding.


Easter spells out beauty, the beauty of new life. ~S. D. Gordon