Mexican Layered Dip

2 16 oz. cans refried beans (I use fat free)
2 pkgs. taco seasoning mix
2 10 oz. cans diced tomatoes or Rotel, drained (I use the Rotel with green chilies)
2 c. guacamole
16 oz. sour cream (I use light), room temperature
2 c. shredded sharp cheddar cheese or Mexican cheese
1 c. green onions, chopped
2 large cans sliced black olives, drained
sliced jalapeno peppers, optional

Combine drained Rotel tomatoes with refried beans. Spread in the bottom of a shallow 9x13 dish. (use clear if you want the layers to be visible) Combine the taco seasoning with the sour cream. Spread the sour cream mixture over the bean mixture. Layer guacamole next. Layer green onions. Layer black olives. Layer jalapeno peppers. Top with shredded cheese. Cover and refrigerate until ready to serve. Serve with Fritos, Tostitos, or any favorite chip. Take home empty dish and wash (because there's never any leftovers!)

Sunshine Salad

20 oz. can pineapple tidbits, drained, reserve juice (I use no sugar added)
3.4 oz. pkg. instant Jell-O pudding, lemon, vanilla, or cheesecake flavored (I use sugar free)
15 oz. can mandarin oranges, drained, reserve juice ( I use no sugar added)
15 oz. can fruit cocktail, drained (I use very cherry)
1 banana, sliced
1 apple, diced
1 c. quartered strawberries, optional

Prepare pudding, using reserved juices instead of milk. Combine all fruits except banana. Gently fold in pudding. Chill for several hours or overnight. Add banana just before serving. Makes 8-10 servings. 

*If too runny, add another pudding.

Garlic Butter Shrimp Scampi

8 oz. linguini or fettucini
1/4 c. olive oil
1/2 stick butter
1 lb. shrimp, peeled and deveined (I used frozen, cooked salad shrimp)
1 pkg. McCormic garlic butter shrimp scampi seasoning mix.
1 T. lemon juice or 2 T. white wine

Cook pasta as directed. Drain well. Heat oil and butter in skillet on medium heat until butter is melted.
Add shrimp and seasoning mix. Cook and stir 3-4 minutes, or just till shrimp turns pink.Stir in lemon juice or wine. Toss with cooked pasta, stirring to coat well. Serve with Parmesan cheese, if desired.

Italian Cabbage

1 head cabbage, chopped and boiled (I cooked it in 1 can beef broth)
1 large green pepper, chopped
1 large onion, chopped
1 14.5 oz can diced tomatoes, undrained (I used diced tomatoes with basil, and oregano)
1 lb. ground sausage, cooked, drained, & rinsed (I used reduced fat)
1 lb ground chuck, cooked, drained, and rinsed
salt & pepper to taste
1 bay leaf
1-2 T. chili powder
Italian seasoning, to taste

In a large skillet, saute onion & green pepper. Add meats, cabbage, tomatoes, and seasonings. Add beef broth, or water, if desired. Simmer 30 minutes. Remove bay leaf before serving. Serve with a salad and bread, if desired. This recipe has a lot of the same flavors as my Chili Mac recipe without the pasta and cheese. A much healthier recipe! (A great recipe to make for New Years Day. I serve it with Hoppin John, collard greens, dressed eggs, & fruit tea.)

(*I just recently was made aware that the name Dago was offensive to Italian people. I had never heard this before & had no idea. I had wondered what the word meant and had tried to look it up in the dictionary, but it wasn't listed. I apologize to anyone I offended and I have changed the name to Italian Cabbage now.) 

Equivalent Measurements for Vegetables and More

I found this chart to be very helpful when trying to plan meals:

Equivalent Measurements For Vegetables

Ingredient	Approximate Equivalent Measurements
Asparagus (Fresh)	3 cups, trimmed	16 to 20 spears, about 1 pound
Broccoli (Fresh)	2 cups florets	1 pound
Brussels Sprouts (Fresh)	4 cups, cooked	1 pound
Cabbage (Fresh)	5 to 6 cups, shredded	1 medium head
Cabbage	1 cup, shredded	1/4 pound
Carrots	1 cup, julienne strips	5 medium carrots
Carrots	1 cup, shredded	2 medium carrots
Carrots	1 cup, thinly sliced	3 medium carrots
Cauliflower (Fresh)	3 cups	1 medium head, about 2 pounds
Celery	1 cup, diagonally sliced	3 medium stalks
Celery	1 cup, sliced	2 medium stalks
Chives (Fresh)	1 tablespoon	1 teaspoon, dried
Collard Greens (Fresh)	6 to 7 cups, uncooked	1 1/2 cups, cooked
Corn on the Cob	1 cup kernels	3 to 4 ears
Cucumber	1 1/4 to 1 1/2 cups, peeled, sliced or chopped	1 medium
Cucumber	1 cup, diced	1 small cucumber

Ingredient	Approximate Equivalent Measurements
Eggplant (Fresh)	2 1/2 cups, diced and cooked	1 pound
Green Beans (Fresh)	2 1/2 cups, cut and cooked	1 pound
Green Onions	1 cup, chopped	about 18 stalks
Green Peas (In Pod)	1 cup, shelled	1 pound
Green Pepper	1 cup, chopped	1 medium pepper
Greens (Fresh)	3 cups, cooked	1 pound
Lettuce (Iceberg)	4 cups, shredded	1 medium head
Lettuce (Iceberg)	6 to 8 cups, torn	1 medium head
Lettuce (Leaf)	4 to 6 cups, torn	25 to 30 leaves
Lettuce (Romaine)	6 cups, torn	1 head
Mushrooms	1 6 to 8-ounce can	1 pound fresh
Mushrooms	1 pound	20 to 24 mushroom caps
Mustard Greens (Fresh)	6 to 7 cups, uncooked	1 1/2 cups, cooked
Onion Powder	1 tablespoon	1 medium onion, chopped
Onions (Dehydrated)	1/4 cup	1 cup chopped raw
Onions	1 cup, chopped	1 small onion
Parsnips	2 cups, cooked and diced	4 medium
Peppers (Sweet, Fresh)	1/2 cup, chopped	1 medium
Potatoes (White or Russet)	1 3/4 cups, mashed	3 medium
Potatoes (White or Russet)	2 1/4 cups, peeled and diced	3 medium
Potatoes	1 cup, cubed	1 small potato
Radishes	1 cup, thinly sliced	about 12 radishes
Spaghetti Squash	4 cups cooked strands	2 pounds
Spinach	4 cups torn leaves	1 1/2 cups, cooked
Summer Squash	2 cups sliced and cooked	3 medium
Sweet Potatoes	1 3/4 to 2 cups, mashed	3 medium
Sweet Potatoes	2 cups, cubed	3 medium
Swiss Chard	9 to 10 cups, raw	2 1/2 cups, cooked
Tomatoes (Fresh)	1 cup, chopped	1 large
Turnip Greens	6 to 7 cups, raw	1 cup, cooked
Wax Beans (Fresh)	3 cups	2 1/2 cups, cut and cooked
Zucchini	1 cup, cooked	3 medium

Macaroni               1 cup (3 1/2 oz) uncooked   = 2 1/2 cups cooked
Noodles, med        3 cups (4 oz) uncooked        = 4 cups cooked
Spaghetti               8 oz uncooked                       = 4 cups cooked
Popcorn                 1/3 – 1/2 cup unpopped      = 8 cups popped
Rice, long grain     1 cup uncooked                     = 3 cups cooked
Rice, minute          1 cup uncooked                     = 2 cups cooked

Bread                      1 slice                                     =3/4 cup soft crumbs
                                                                                = 1/4 cup dry crumbs
Graham crackers  7 squares                               = 1/2 cup crushed
Ritz crackers         12 crackers                            = 1/2 cup crushed
Saltines                  14 crackers                            = 1/2 cup crushed

Bananas                  1 medium                              = 1/3 cup mashed
Lemons                   1 medium                              = 3 Tbsp. juice
Limes                      1 medium                             = 2 Tbsp. juice
Oranges                  1 medium                             = 1/4 – 1/3 cup juice

Almonds                 1 pound                                = 3 cups chopped

Pecan halves          1 pound                                = 4 1/2 cups chopped
Walnuts                  1 pound                                = 3 3/4 cups chopped

3 teaspoons            = 1 tablespoon
4 tablespoon           = 1/4 cup
5 1/3 tablespoons  = 1/3 cup
8 tablespoons         = 1/2 cup
16 tablespoons       = 1 cup
2 cups                      = 1 pint
4 cups                      = 1 quart
16 cups                    = 1 gallon
4 quarts                  = 1 gallon

Quick and Easy Caesar Salad

1-2 large heads Romaine lettuce, torn in bite size pieces
1/4 c. fresh shredded Parmesan cheese
1 c. Caesar croutons, I used the Texas Toast brand
creamy Caesar dressing , to taste, I use Ken's (lite is good too)

Toss all ingredients together and serve immediately.

*1 head makes 6 cups. 3 heads serves 10-12 people. 6 heads serves 20.

Caesar Salad for 20:

1, 6 pk of Romaine lettuce ( from Sam's or Costco), approx. 3 3/4 lbs, torn in bite size pieces
2 c. bottled Caesar dressing, I use Ken's
1/2 lb. croutons, I use seasoned Caesar croutons (Texas Toast makes one)
1/4 lb. fresh grated Parmesan cheese, (I buy the tubs in the store vs, grating it myself)

Toss all together and serve immediately.

Chocolate Chip Pecan Pies

1/2 c. Karo dark corn syrup
1/2 c. Karo light corn syrup
3 eggs
2 T. butter, melted
1 c. sugar
1 t. vanilla
1 1/2 c. pecan halves
6 oz. pkg. chocolate chips
2 unbaked pie crust shells, or 1 unbaked deep dish pie crust shell

Preheat oven to 350 degrees. Place parchment paper on a large cookie sheet. Place unbaked pie shells on cookie sheet.Using a pastry brush, coat the inside of 1/2 c. measuring cup before placing dark corn syrup inside. This will allow all the syrup to go into the recipe and not stay behind on the measuring cup. Repeat if necessary for the light corn syrup. Stir 1st 6 ingredients together in large bowl. Place pecan halves and chocolate chips in bottom of unbaked pie shells. (You can also just add them to the batter, but I find they are more evenly distributed when I place them in the shells themselves.) Pour filling evenly over pecans and chips. Before baking-->

Place cookie sheet in preheated oven and bake for 50-60 minutes, or until no longer jiggly.Place foil over edges if browning too much. Cool for 2 hours before cutting. Pies will become firmer as they cool. Serve with ice cream or whipped topping if desired. Yum! After baking -->

(*make the same way for plain pecan pies, just omit the chocolate chips)

Crockpot Chicken Fajitas

3-4 boneless, skinless chicken breasts, frozen is ok too (as shown above)
3 peppers (1 green, 1 red, 1 yellow), cut in slices
1 onion, sliced
1 pkg. dry fajitas seasoning
tortillas (flour, corn, or wheat) I used wheat
Pita bread (cut in half for pockets) I used wheat
sour cream
chopped tomatoes
shredded lettuce
guacamole
salsa
shredded monterey jack cheese
sliced jalapenos (optional)

Place liner in crockpot. Place sliced peppers and onions on the bottom. Place chicken on top of peppers. Sprinkle dry seasoning mix on top of chicken. Place lid on crockpot. Cook on low for 6-8 hours, or high for 3-4 hours. Shred chicken and stir in with peppers and onions. Serve with tortillas or pita pockets, and toppings. *May also be made with beef strips, instead of chicken if desired. Enjoy!

Crockpot Chicken Tortilla Soup

2 T. cilantro
8 oz. skinless, boneless, chicken breast halves, cut in chunks
1 t. ground cumin
6 T. plain yogurt (may also use sour cream)
1/2 t. chili powder
14 1/2 oz. can chicken broth
15 oz. can black beans, rinsed and drained
2 T. oil
1/4 c. finely diced onion
2 garlic cloves, minced
3 6" corn tortillas, halved, cut in strips (optional)
1/2 t. salt
1/8 t. ground red pepper
14 1/2 oz. Mexican-style stewed tomatoes (I use chili style)
15 1/4 oz. can corn, undrained (I use Mexican style)

Heat oven to 450 degrees. Heat oil over medium heat in skillet. Add chicken and cook 3-4 minutes. Stir frequently, until opaque. Stir in garlic, onion, cumin, salt, chili powder, and red pepper. Cook 1-2 minutes until spices are fragrant. Place in lined or sprayed crockpot. Add broth, undrained corn, rinsed black beans, and stewed tomatoes. Cook on low setting 3-4 hours. Spread tortilla strips in single layer on baking sheet. Bake 5 minutes. Stir once, until crisp and lightly browned. Stir cilantro into soup just before ladling into bowls. Top with tortilla strips and 1 T. yogurt.

*also known as Southwest Chicken Soup

Banana Nut Bread Cake

1 yellow cake mix (can use sugar free too)
2 eggs
5 over ripe bananas, mashed
pecans, chopped

Preheat oven to 350 degrees. Combine everything in large bowl. Pour in two medium or 1 large loaf pan that has been sprayed. Bake for 40-45 minutes. Yummy!

* this is much lighter than traditional banana bread