The Ultimate Vampire Resource and Directory

Stuffed Cucumbers
18:23 May 20 2012
Times Read: 429






Ingredients

• 2 English cucumbers, peeled

• 1/4 cup (about 60 g) ricotta cheese

• 1/2 cup (about 70 g) crumbled feta cheese

• 2 tablespoons sundried tomatoes, chopped (I like using fresh tomatoes.)

2 tablespoons of dice red bell pepper

• 2 tablespoons black olives, pitted and chopped

• 2 teaspoons lemon juice

• 1 teaspoon dried oregano leaves

• black pepper and salt to taste



1. Cut the cucumbers into 1 1/2-inch slices. Use a melon baller or small spoon, to scoop out part of the insides(be careful not to scoop through the bottom).

2. In a bowl, mix together the feta cheese, ricotta cheese, sundried tomatoes, olives, oregano, lemon juice and pepper until well combined. Taste the filling and adjust seasoning if required.

3. Fill each cucumber cup with the cheese mixture

The recipe tells you to serve at room temp. but I like to chill them a little. Its up to you.

Fresh Tomato and Cucumber Salad
18:08 May 20 2012
Times Read: 430






I LOVE salads. If I wasn't such a carnivore I could live off of salad alone. I was raised a meat and potato girl and thanks to my mom it was always served with salad. This girl has to have her meat. LOL



Ingredients:

2 large tomatoes, diced

2 large cucumbers, diced

1 cup chopped onion

1 cup diced green pepper

1 (8 ounce) bottle fat-free Italian salad dressing (you can use regular Italian dressing too)



Preparation:

1. Mix all the vegetables in a bowl.

2. Pour the dressing over the vegetables. (I dont use the whole bottle, this part is to your taste)

3. Chill before serving.

Tequila Lime Tacos
17:53 May 20 2012
Times Read: 432




2-3 lb beef or pork roast

2 jalapeno chilies - seeded and minced

1/4 c fresh squeezed lime juice - about 1-2 limes

1/4 c olive oil, extra virgin

3 Tbsp tequila (optional for those who dont)

1 Tbsp lime peel, grated

1 Tbsp crushed garlic

1 Tbsp chili powder

1 tsp dried oregano

2 tsp kosher salt

1 1/2 tsp ground cumin

1 tsp black pepper

1/2 tsp ground allspice

flour tortillas

SUGGESTED TOPPINGS

lettuce

shredded cheddar cheese

sour cream

tomatoes

onions

hot sauce or taco sauce

black olives



Directions

1

Place roast in large resealable bag. Combine all marinade ingredients in a small bowl and pour over roast. Refrigerate overnight,turning bag occasionally.

2

Place the roast and all of the marinade into the crockpot. Cook on low for 6-8 hours.

3

Remove roast from crockpot and shred. Place back into the crockpot juices to keep moist til ready to serve.

4

When ready to serve, warm the tortillas according to package directions. Place shredded roast in tortillas and top with your favorite toppings.

Double Cheese, Bacon & Avocado Quesadilla
17:42 May 20 2012
Times Read: 434






I love Sargento cheese. It makes outstanding grill cheese sandwiches and its real cheese not processed.



INGREDIENTS



2 slices Sargento® Natural Blends™ Deli Style Sliced Colby-Pepper Jack Cheese

2 slices applewood smoked bacon, cooked crisp, halved

4 slices peeled and pitted ripe avocado



2 corn tortillas or small flour tortillas

1 tsp. canola or vegetable oil (I prefer olive oil)



1



Layer 1 slice cheese, bacon and avocado over 1 tortilla. Top with remaining cheese and tortilla.

2



Heat oil in a nonstick skillet over medium heat. Add quesadilla sandwich; cook 3 minutes per side or until golden brown and cheese is melted.

Ground Beef and Veggie Soup aka Feel Good Soup
19:12 May 19 2012
Times Read: 439






2 lbs ground hamburger (sub for turkey if you like, omit if you are vegetarian)

8oz package mushroom chopped

1 yellow squash sliced

1 zucchini sliced

1 onion chopped

1 large bell pepper chopped ( I prefer using a variety like the package of mini bell peppers. Use as many as you want.)

2 tsp. chopped garlic

1 bottle (46oz) tomato or V8 juice

1 can (14oz) diced tomatoes

1 can (15oz) pinto or garbanzo or black beans drained (vegetarians add an extra can)

1 Tbs lemon juice

1 Tbs ground cumin

1/8 tsp. cayenne pepper or to taste

1 tsp. turmeric

1/2 tsp. pink Himalayan sea salt (optional)

1 tsp of cilantro and parsley



1. In sauce-pot over medium-high heat, cook beef until cook through, stirring occasionally. Remove from pot drain if desired. ( I like to leave a little to cook the veggies)

2. In same sauce-pot, cook onions, peppers, squash, zucchini, mushrooms, and garlic 5mins. or until veggies are crisp-tender, stirring occasionally. (vegetarians use 1 Tbs of olive oil to cook veggies)

3. Stir in V8 juice, beans, tomatoes, lemon juice, cumin, cayenne, turmeric, salt, and cooked meat. Depending on your pot you may not need all the Juice. Add 1 cup of water to thin soup if desired.( I dont use water in mine.) Cover; bring soup just to a simmer. (do not boil.). Reduce heat to med-low; let simmer 20mins., stirring occasionally. Add cilantro and parsley. Cover; let simmer 5 mins. Garnish with shaved parmesan cheese if desired. (can store in refrigerator for up to 5 days or frozen)



Those who are interested

Himalayan Pink Salt - helps with stress, dizziness and salt cravings.

Turmeric - Liver detoxifier

Other ingredients - said to help get rid of excess weight if you eat 2 bowls a day.

I just love the soup, it is so yummy :-) I eat it all day if I could fit it in my tummy lol

Roasted Veggies and Smoked Sausage
03:58 May 05 2012
Times Read: 449






This is very similar to Roasted Eggplant



1 Green Bell Pepper

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Red Onion

1 14oz package of Smoked Beef Sausage

2 8oz packages of whole mushrooms halved

2 Cans pitted jumbo black olives

2 Tbsp minced garlic

1 tsp Kosher salt

1/2 tsp ground pepper

3 Tbsp olive oil

1 tsp red pepper flakes



Preheat oven 400' F

Cut first 5 ingredients into 1inch cubes

Add mushroom halves and olives

Put all veggies into a roasting pan

Toss w/olive oil

Add garlic, salt, pepper, and pepper flakes. Toss til all is well coated.

Cook in Oven for 30 to 45mins (depending on how well done you want your veggies). Stir every 15mins.

Roasted Eggplant
04:12 May 01 2012
Times Read: 448






2 Eggplants

1 green bell pepper

1 red bell pepper

1 large zucchini or 2 small zucchinis

1 red onion

1 8oz package whole mushrooms cut in halves

1 can of pitted whole black olives

2 Tbsp minced garlic

1 tsp Kosher salt

1/2 tsp ground pepper

3 Tbsp olive oil

1 tsp red pepper flakes



Preheat oven 400' F

Cut first 5 ingredients into 1inch cubes

Add mushroom halves and olives

Put all veggies into a roasting pan

Toss w/olive oil

Add garlic, salt, pepper, and pepper flakes. Toss til all is well coated.

Cook in Oven for 30mins. Stir after 15mins.



You can also put these on a skewers for BBQ or place in aluminum foil and put on grill.

Add some cubed beef or chicken