November 1, 2010 at 1:57 pm (7 ingredients or less, Appetizers, crackers, cream cheese spread, fresh basil, garlic, Holiday, pitted ripe olives, roasted red peppers, sliced almonds)
Preparation time: 15 minutes plus 1 hour refrigeration
Yield: 1 1/2 cup cheese spread or 12 servings, 2 Tbsp. spread and 5 crackers each
1/4 cup roasted red peppers, drained
5 pitted black olives, chopped
1 container (12 oz) spreadable cream cheese
1/4 cup fresh basil, lightly packed
1 clove garlic
2 tablespoons sliced almonds, toasted
Crackers
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Cut 1 pepper with a 1/2 in. star-shaped cookie cutter; reserve. Chop remaining peppers into pieces, combine them with the olives.
Use the pulse button on the blender to mix the cream cheese spread, basil and garlic. Wash the cream cheese container, line it with plastic wrap, leaving a surplus over the edge of the container.
Place 1/2 cup cream cheese mixture in the container, top with olive mixture and the remaining cream cheese mixture. Press it down firmly with the back of a spoon.
Refrigerate cheese spread for 1 hour. Unmold on a plate, discard the plastic wrap. Top with almonds and pepper star. Serve with crackers.
Make ahead: The cheese spread can be stored in the refrigerator for up to 24 hours before serving.
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February 12, 2010 at 2:02 pm (Appetizers, canned chopped green chiles, cheddar, cream cheese, fresh tomatoes, lettuce, mexican cheese blend, no-cook, pitted ripe olives, refried beans, refrigerator, salsa, Summer, taco seasoning mix, tortilla chips)
Prep Time: 20 minutes
Start to Finish: 20 minutes
16 servings.
16 oz canned refried beans
1.25 oz package taco seasoning mix
8 oz cream cheese, softened
4.5 oz canned chopped green chilies
1 C salsa, any variety
2 C shredded lettuce
2 C shredded cheddar or Mexican cheese blend
2.25 oz canned sliced ripe olives, drained (1/2 C)
1 medium tomato, diced (3/4 C)
Tortilla chips, if desired
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1. In medium bowl, stir together beans and taco seasoning mix. Spread mixture on large platter.
2. In another medium bowl, stir together cream cheese and chilies. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
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February 10, 2010 at 4:31 pm (avocado, carrots, chili powder, cilantro, cooked kidney beans, fresh tomatoes, garlic, green bell pepper, ground cumin, guacamole, hot cooked rice, jalapeños, lettuce, lime juice, Main Dish, Mexican, onion, parsley, parsley flakes, pitted ripe olives, salsa, salt, sharp cheddar cheese, sour cream, spinach, stovetop, Vegetarian, yogurt)
Serves 3 – 4.
2 C cooked kidney beans
3/4 C chopped onion
1/2 C chopped green pepper
1 carrot, shredded, optional
3 cloves garlic, crushed, or to taste
1 T fresh chopped cilantro
1 T fresh chopped parsley OR 1 t dried parsley
2 t chili powder
2 t lime juice
1 t ground cumin
1/2 t salt
3/4 C hot cooked rice
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Drain beans, reserving the liquid, and set aside.
In a large frypan, saute onion, green pepper and carrot until onions are clear.
Add garlic and herbs and spices, and saute until garlic is cooked. Add beans to the mixture with enough liquid so that it can simmer without getting dried out. Let it stew a little, allowing the flavors to blend.
Add rice and stir well. Use mixture to top tortilla chips or to fill taco shells or tortillas. Garnish with any of the following: grated sharp cheese, chopped tomatoes, chopped onions, sliced jalapenos, olives, shredded lettuce or spinach, fresh cilantro, chopped avocado, guacamole, salsa, sour cream or plain yogurt.
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July 18, 2009 at 1:10 pm (baby spinach, black pepper, canned diced tomatoes, feta, garlic powder, Greek, greek seasoning, ground beef, ground mustard, lemon pepper seasoning, Main Dish, marjoram, oregano, oven, pitted ripe olives, Quick Dishes, red onion, salt, stovetop, taco shells)
Makes: 12 tacos
Total Time: 30 min
1 lb. ground beef
1 can (14-1/2 oz.) diced tomatoes, undrained
2 teaspoons Greek seasoning*
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
2 cups fresh baby spinach
1 can (2-1/4 oz.) sliced ripe olives, drained
1 package (4-1/2 oz.) taco shells
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
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In a large skillet, brown beef over medium heat; drain. Stir in tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8 to 10 minutes or until thickened. Add spinach and olives; cook and stir for 2 to 3 minutes or until spinach is wilted.
Meanwhile, place taco shells on a baking sheet. Bake at 300 degrees for 3 to 5 minutes or until heated through.
Spoon about 1/4 cup of beef mixture into each shell. Top with feta cheese and onion.
*For a substitute for Greek seasoning, use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt. Makes 1 T.
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July 17, 2009 at 8:30 pm (7 ingredients or less, broccoli florets, cherry tomatoes, light Italian dressing, parmesan, pitted ripe olives, refrigerator, rotini, Salad, stovetop, Summer)
Prep Time: 20 min
Total Time: 3 hr 20 min
Makes:4 servings
2 cups rotini pasta, uncooked
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1/4 cup sliced black olives
1/3 cup light Italian dressing
1/4 cup grated Parmesan
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Cook pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.
Add remaining ingredients; mix lightly. Cover.
Refrigerate several hours or until chilled.
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June 8, 2009 at 3:20 pm (7 ingredients or less, canned garbanzos, cherry tomatoes, cucumbers, lemon juice, no-cook, pitted ripe olives, Quick Dishes, Salad, Summer)
1/2 C chickpeas, rinsed and drained
1/2 C halved cherry tomatoes
1 cucumber, chopped
10 large black olives
1 T lemon juice
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Toss all ingredients together. Makes 1 serving.
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May 23, 2009 at 12:52 pm (baby arugula, canned cannellini beans, canned salmon, celery, dijon mustard, italian dressing, no-cook, parsley, pitted ripe olives, Quick Dishes, red onion, sandwich rolls, Sandwiches)
Serves 4.
1/3 C Italian dressing
1 T Dijon mustard
14.75 oz canned red or pink salmon
15.5 oz canned cannellini beans, drained and rinsed
1/2 C diced celery
1/4 C chopped red onion
1/4 C chopped black olives
2 T chopped parsley
4 hero rolls
Baby arugula
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Mix Italian dressing with mustard. Flake salmon in large bowl; toss with beans, celery, onion, olives, parsley and 3 T dressing mixture.
Split rolls lengthwise in half. Remove some of the bread from the top half; brush insides with remaining dressing. Evenly divide salmon mixture onto rolls; top with some baby arugula and bread tops.
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May 2, 2009 at 11:47 am (canned garbanzos, garlic, kosher salt, lettuce, marinated artichoke hearts, no-cook, pepper, pimiento-stuffed olives, pita bread, pitted ripe olives, red wine vinegar, Sandwiches, Vegetarian)
15 oz canned chickpeas, rinsed and drained
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small red onion, thinly sliced
1 clove garlic, minced
2 T sliced black olives
2 T sliced green olives
6-oz marinated artichoke hearts, quartered, liquid reserved
2 T red wine vinegar
1/2 t kosher salt
1/4 t pepper
4 large or 6 regular pita breads
2 C shredded lettuce
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In a large bowl, combine chickpeas, peppers, onion, garlic, olives, artichokes and their liquid, vinegar, salt and pepper. Mix well; set aside.
Slice off top third of earch pita bread; open remaining bread to form pocket. Place equal amount of lettuce in each pita; fill with chickpea filling. Makes 4 large or 6 regular sandwiches.
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April 19, 2009 at 11:28 am (boneless skinless chicken breast, canned diced tomatoes, fettuccine, fresh basil, green bell pepper, italian cheese blend, italian dressing, Main Dish, mushrooms, pitted ripe olives, stovetop, vegetable oil)
Prep Time:5 min
Total Time:20 min
Makes 4 servings, 2 cups each.
1/2 lb. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup green pepper strips
1 cup sliced fresh mushrooms
14-1/2 oz canned diced tomatoes, undrained
1 cup pitted black olives
1/4 cup Italian dressing
1/2 cup shredded Italian cheese blend
1/2 cup chopped fresh basil
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Cook pasta as directed on package.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes, olives and dressing; simmer on medium-low heat 5 min. or until chicken is done.
Drain pasta. Toss with chicken mixture; sprinkle with cheese and basil.
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April 7, 2009 at 2:44 pm (7 ingredients or less, boneless skinless chicken breast, cherry tomatoes, grape tomatoes, italian dressing, Main Dish, mozzarella, pitted ripe olives, red onion, stovetop, zucchini)
Prep Time:10 min
Total Time:28 min
Makes:4 servings
4 small boneless skinless chicken breast halves (1 lb.)
1 red onion, halved, sliced
1 zucchini, chopped
1/4 cup Italian dressing
1/2 cup halved grape or cherry tomatoes
1/2 cup pitted black olives
1 cup shredded mozzarella cheese
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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 done (165ºF), adding onions and zucchini after 5 min.
Add dressing, tomatoes and olives; cover. Cook on medium-low heat 2 min. or until heated through.
Stir mixture. Top with cheese; cover. Cook 2 min. or until cheese is melted.
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