Potato Salad

New Potato Salad

1 lb. fresh green beans, cut into 1-inch pieces

1 lb. (4 medium) potatoes, peeled and cut into 1-inch pieces

1 tomato, coarsely chopped

4 Tbsp. reduced calorie mayonnaise

4 Tbsp. plain low-fat yogurt

1 tbsp. dill pickle relish

1 tsp. Dijon mustard

½ tsp. celery seed

Cover potatoes with water and bring to a boil. Once water boils reduce heat and cook 5 minutes.  Add green beans, cover and cook 10 minutes longer.  Remove from heat and drain off water. Set aside until cool.

In medium bowl combine mayo, yogurt, relish, mustard, and celery seed. Combine with cooled potatoes and green beans.  Stir in chopped tomato, and garnish with extra if desired.  Chill for 4 hours before serving.

© Crackerberries 2016

Hamburger Enchiladas

Hamburger Enchiladas

Enchilada Sauce:

2 Tbsp. Oil

½ cup finely chopped onion

2 cloves garlic, minced

1 beef bouillon cube

½ cup hot water

20 oz. jar tomato sauce

2 Tbsp. chili powder

1 tsp. sugar

½ tsp. salt

1 tsp. cumin

½ cup cold water

1 Tbsp. cornstarch

Beef Filling:

1 Tbsp. oil

½ cup chopped onion

2 cloves garlic, minced

1 lb. ground beef

6 red chili peppers

2 cups cooked rice

6-8 flour tortillas

8 oz. shredded cheddar cheese

5-6 hot green Chile peppers

Enchilada Sauce:

Heat oil in medium sauce pan; sauté onion, garlic and clove until tender. Dissolve bouillon in hot water; add to onion mixture. Stir in tomato sauce, chili powder, sugar, salt and cumin.  Combine cold water and cornstarch; gradually stir into sauce mixture. Simmer 10-15 minutes or until slightly thickened.

Beef Filling:

In large skillet heat oil; sauté onion and garlic until tender.  Stir in ground beef and cook until no longer pink; drain off excess grease if necessary.  Add peppers, rice and ¾ cup of the enchilada sauce. Simmer 10-15 minutes.

Heat oven to 375º. Pour 1 cup of the enchilada sauce onto a large plate.  Lay tortilla on plate and flip to cover both sides with sauce. Spoon ¼ cup mixture into center and roll up.  Place in lightly greased baking dish seam side down. Continue using remaining ingredients.  Pour remaining enchilada sauce over top.  Bake 375º 15 minutes. Remove from oven and sprinkle with cheese and hot Chile peppers. Bake an additional 5-6 minutes until cheese is melted and bubbly. 

© Crackerberries 2016