Jessica S asked:


This is one of the most delicious and easy healthy dinner recipes that you will find. Not only is it extra yummy, but you don’t have to stand at the stove all day muttering under your breath. You’re done in about 15 minutes!

Here’s what you’ll need to create this quick and easy meal –

• 1 medium package whole wheat soft tortillas

• 1 package of fresh baby spinach

• 1 8oz package low-fat mozzarella

• 1 can organic black beans

• 1 Tbsp black pepper

• 1 jar veggie salsa of your choice

First, you will heat the beans on medium low heat until they are hot. Preheat your oven to 350 degrees, and spray a cookie sheet or pizza pan with non-stick spray.

This really is one of the greatest healthy dinner recipes. There is practically no cooking involved! Plus your kids will actually eat the spinach when prepared this way! Chop your baby spinach finely.

Get 8 tortillas ready and spoon about 2-3 tbsp of the heated beans on one side of each tortilla. Sprinkle a dash of pepper on the beans, and add a tablespoon or two of the mozzarella cheese.

Place these in the oven, open, for about 8 minutes, or until the cheese is nice and melted. Take them out of the oven and add 1 to 2 tablespoons of spinach to each tortilla.

Fold the tortillas while the cheese is still hot, and cut each one into 4 quarters. You can dip these in the salsa, and they are yummy!

If you love a little spice in your food, sprinkle a dash of cayenne pepper on each quesadilla before you put it in the oven.

There are so many healthy dinner recipes you can find, if you just use your imagination and creativity. Enjoy!

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Dear Abby asked:


we had a big sunday brunch yesterday and thought we’d use a lot of milk but ended up not using hardly any. i’ve got 2 gall. of milk (between 2 people) and i’m not TOO worried about it (just bought sat.) but we’re also having a few friends over some time this week and i thought i might try to use it in a dessert. so….any ideas that are milk based? or…just any ideas that would follow homemade enchiladas (i was thinking of flan perhaps?)

oh, and how the hell do you spell recipie and/or enchilada?!

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J.C. Banks asked:


Seafood harvests are considered sustainable when managed in a such a way that landings do not deplete stocks beyond their ability to reproduce and rebuild population levels. Another key aspect of sustainability is a consideration of bycatch or environmental damage that is associated with harvesting the product.

Several laws in the USA and abroad have had profound impacts on seafood sustainability issues. The Magnuson Fishery Conservation and Management Act of 1976 established a U.S. exclusive economic zone (EEZ) between 3 and 200 miles offshore, and created eight regional fishery councils to manage the living marine resources within that area. The bill was amended on October 11, 1996 and re-named the Magnuson-Stevens Fishery Conservation and Management Act.

The Act was passed principally to address heavy foreign fishing, promote the development of a domestic fleet and link the fishing community more directly to the management process. Each Council was directed to prepare fishery management plans for implementation by the Secretary of Commerce. The eight councils are administered by NOAA’s National Marine Fisheries Service (NOAA Fisheries Service).

The 1996 amendments to the Magnuson-Stevens Act, known as the Sustainable Fisheries Act, significantly changed the focus of fisheries management by adding provisions to address overfishing of currently depressed stocks, rebuild depleted stocks and minimize bycatch mortality. The amendment also reformed the approval process for fishery management plans, regulations processes, created protections of fish habitat, established user fees and sought to reduce conflicts of interest within regional councils.

Several organizations around the world provide seafood sustainability certification, research and other information. A leader in worldwide sustainability is the Marine Stewardship Council, an international non-profit organization promoting solutions to the problem of overfishing. The MSC provides independent certification and eco-labeling for wild-capture fish.

The MSC program is consistent with both UN FAO guidelines for fisheries certification and the ISEAL Code of Good Practice for Setting Social and Environmental Standards. In January 2009 the number of seafood products around the world carrying the Marine Stewardship Council (MSC) ecolabel reached 2,000 and continues to grow rapidly.

Friend of the Sea is a registered non-profit non-governative organization (NGO) whose goals include conserving marine habitat and resources by means of market incentives and specific conservation projects. Friend of the Sea offers certification for products originating from both sustainable wild fisheries and aquaculture operations.

Friend of the Sea has certified the largest volume of seafood worldwide, having assessed more than 10 million MT of wild-catch and 500 thousand MT of farmed products.

American organizations such as Wild American Shrimp, Inc. (WASI) promote sustainability among domestic fisheries. WASI raises public awareness sustainable American wild-caught shrimp from Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, Texas and South Carolina.

FishWise is a seafood sustainability organization that seeks to educate consumers, retailers, distributors and other companies on sustainable fishery issues, with the goal of decreasing the unsustainable harvest of fish, while improving fisher livelihoods, fish populations and ocean ecosystems.

Another group, the Conservation Alliance for Seafood Solutions includes Canadian and U.S. organizations aligned to assist companies in developing corporate policies on sustainable, wild-caught and farmed seafood. The organization’s “Common Vision for Environmentally Sustainable Seafood” identifies critical areas where companies can take action to ensure a sustainable seafood supply and protect ocean environments.

American seafood impacts the economy in a number of ways. The National Marine Fisheries Service (NMFS) report, “Fisheries Economics in the United States,” found that in 2006 US commercial fishing operations accounted for 111,000 jobs in 2006 and generated $9.1 billion in sales. The report shows that an additional 106,000 jobs existed in seafood processing and 159,000 in seafood wholesale and distribution. Seafood processing and distribution generated $14.9 and $19.0 billion in sales, respectively. The largest sector of the commercial fishing related industry was the retail sector which accounted for 1,131,000 million jobs and nearly $60 billion in sales.

Americans now spend over $50 billion a year for fishery products, according to the National Oceanic and Atmospheric Administration (NOAA). Americans consumed a total of 4.9 billion pounds of seafood in 2006, including an average of 16.5 pounds of fish and shellfish per person. The USA imports roughly 83% of its seafood.

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Diane Fitzpatrick asked:


What to make for dinner? Faced with pots and pans, raw ingredients and a stack of recipe books, we confront that question every day. The search for an easy meal is like the Holy Grail of modern life.

Before you succumb to suppertime stress or pick up the phone and order a pizza, take a second look at your leftovers. With some planning and creativity, you can whip up a meal quickly and easily, and give yourself a well-deserved break in the kitchen.

Double up for two dinners

Some meals lend themselves to making double and freezing. Tuna casseroles, baked pasta dishes, stews and many soups are just as good when they’re made ahead, frozen, thawed and cooked weeks later.

It may only take a little bit more time and effort to make two dishes, one for dinner now and one to freeze for later, when you’re making these meals. It’s certainly not double work, so the next time you’re making these dishes, double up on ingredients, make two, freeze one and you’ve got a future dinner waiting for you.

Cooking with leftovers in mind

Make your life a little bit simpler by looking at every dinner you prepare as a potential second meal. Most meats and poultry, as well as many vegetables, can be tossed into a pot with some canned broth and some leftover noodles or rice and be a delicious, hearty soup for a quick dinner.

The next time you’re cooking up one of your family’s favorite dishes, prepare some extra ingredients for another quick meal in the future. Here are three ideas for second meals you can prepare quickly on busy nights.

If lasagna is your first meal–

There are usually a few more lasagna noodles in a box than your recipe calls for. I end up with three leftover lasagna noodles after making my recipe. I leave them in the box, where they wait for four more lasagnas before the leftover noodles can join together to make a whole pan of lasagna.

The next time you make lasagna, cook all the noodles. Take the leftover noodles, spray or lightly coat with oil, cut them in half and put them in a plastic bag. While making lasagna, shred some extra mozzarella cheese and store in a platic bag.

–your second meal is Tomato Pasta Squares

Open a can of diced tomatoes. Saute in a pan with some minced garlic, basil, black olives, chopped carrots and whatever else you’ve got in the refrigerator.

Lay a half lasagna noodle on a plate, top with a ¼ cup scoop of tomato mixture, sprinkle with leftover mozzarella cheese. You may add another half noodle and some more tomatoes for a double layer if you choose.

Place under a broiler or bake until cheese melts. Sprinkle with Parmesan cheese.

If enchiladas are your first meal–

My family loves chicken enchiladas. I put chicken, onions, peppers, mushrooms, canned chilies, black beans and shredded Monterey jack cheese on a flour tortilla, roll it up, and bake it in a dish with enchilada sauce. Served with white rice, it’s my family’s favorite.

If you’re making enchiladas, you’ve taken the time to fix all those ingredients and filled your sink with several skillets and bowls, so why not get another meal out of the effort?

Buy the value pack of flour tortillas, so you’ll have some left over. Soft tortillas do freeze, but not for long, so this is a second meal you’ll want to make within about a week.

Saute some extra chicken strips, shred some extra Monterey jack cheese and saute some extra mushrooms, onions, peppers and chilies. Store all the ingredients in plastic containers or bags.

–your second meal is fajitas

Microwave the mushroom, onion, pepper and chili mixture as well as the cooked chicken strips and a can of black beans. Open a jar of salsa, fluff up the shredded cheese and warm the tortillas by placing them on a paper plate, covering them with a barely damp paper towel and microwaving for about 30 seconds.

Set all the ingredients out and have each person build a fajita.

If roast beef is your first meal–

A large roast may be too much for your family. Buy a big one anyway and cook it the way you normally do. if beef roasts are on sale, buy two and roast them together, setting aside one whole roast for leftovers. Slice the beef and serve it for dinner, then store the leftover beef in a plastic container.

–your second meal is Barbecue Beef Sandwiches

Shred the leftover roast beef by pulling it apart with a fork. Place the roast beef in a skillet with some chopped onion and barbecue sauce and cook, covered, until it’s heated through and the flavors are blended. Serve on bakery rolls with a slice of cheddar cheese.

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Janie Hotchkiss asked:


3 fresh boneless skinless chicken breast

4 tablespoons of real butter

1 small chopped onion

1/3 cup of flour

2 teaspoons of salt

1/2 teaspoon of pepper

2 cups of chicken broth

2/3 cup of milk

3 medium potatoes diced

2 bags of Freshlike Steam in Bag Mixed Vegetables

1 package of refrigerated pie crust at room temperature


Preheat oven to 420 degrees. The secret to preparing this recipe is having all of the ingredients ready at the same time. Cook chicken breast in large pan by covering chicken with 6 cups of water 1 teaspoon of salt, 1/4 teaspoon pepper on medium simmer until done, approximately 45 minutes. While your chicken is cooking, peel and dice your potatoes, after rinsing potatoes, microwave potatoes in 1/2 cup of chicken broth in a covered dish for 6 minutes. Layer 1 of your refrigerated pie crust in a deep dish pie pan. Microwave each bag of mixed vegetables for 6 minutes each, not two bags at the same time.

When chicken is done, drain and dice your chicken breast. Heat butter in a large skillet over medium heat, add onion and stir frequently until onion is tender and transparent, then add flour stirring constantly to make your rue. Now add 1 teaspoon of salt, 1/4 teaspoon of pepper and remainder of chicken broth and milk slowly, cook and simmer until creamy, then add the potatoes, mixed vegetables and diced chicken, stir to blend well. Remove from heat and pour into your crust lined deep dish pie pan, top with the remaining pie crust, flute edges to seal and make a couple of slices into the top of crust to vent. Bake approximately 35 minutes until crust is lightly browned, after the first 15 minutes of baking cover the edges of the crust with foil. Let cool approximately 15 minutes before serving.

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GuadalajaraJoe asked:

The Whole Enchilada – Guadalajara Joe Music Video! from his debut album “Hay, Everybody!” Guadalajara Joe is the songwriter/ dancer for the new millennium! www.myspace.com/guadalajarajoe www.guadalajarajoe.org

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mel asked:


Carne Asada Con Frijoles, Queso, Salad, Arroz Y Tortilla
(roasted beef with beans and cheese, salad, spanish rice and tortilla).

Quesadilla

Tamale

Mole
(chicken or enchilada in mild spicy sauce.)

Chile Relleno
(stuffed peppers.)

Camaron Ranchero con arroz y frijoles
(shrimp with chile, tomato and onion and spanish rice and beans.)

Camarones Al Mojo De Ajo
(shrimp in garlic Sauce.)

Burrito
(with choice of beef, and chicken.)

Fajita
(with choice of beef, chicken, pork, or shrimp.)

Sope
(fried masa of ground maize soaked in lime with pinched sides.)

Baracoa Con Arroz Y Frijoles
(slow cooked meat with spanish rice and beans.)

Clayuda
(huge crunchy tortilla covered in beans, cheese, lettuce, and shredded mean.

Enchiladas
(tortillas, cheese and choice of sauce.)

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akkdm asked:

Whole Enchilada

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Kelsey Yeslek asked:


For a class project i want to make Enchiladas.

First i bought mozzerella chease, is that bad?

second what are some other things i can put in it that are yummy and vegetarian so everyone in class can eat it?

Also can you prepare enchiladas the night befor and cook it in the morning?

its my second period class and i figured id have my mom drop them off and i could get it from her.

so ya thanks for the help.

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jefpsp asked:

….

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