KING MONKEY
Posts: 1
Joined: 1/12/2004
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heres a few recipes ive picked up from here and there. if you like them i can post more.
beef tortillas
3-lbs. lean sirloin
3- onions, chopped
1/4 cup- pepper, (green, yellow, red)
1 1/2 cups chopped celery
1 1/2 cup ketchup
1/2 tsp salt (mrs. dash)
1 tsp. black pepper
3 tbls worcestershire sauce
3 cups shreeded american cheese or any cheese you perfer
12 to 15 small flour tortillas
Put the first 4 ingredients in a large skillet. Fry ground beef and veges together until beef is browned and veges are tender. Add ketchup, salt and pepper. Mix well and add worcestershire sauce add shredded cheese. Stir mixture well and cook slowly for about 10 minutes. Remove from burner cover and cool for about 20 minutes. When cooled spread into tortillas. Wrap each one seperatley with aluminum foil. Store in fridge until ready to eat. Place in a pre-heated oven until heated. Or place in a microwave till hot. Oh ya, if you microwave them remove aluminum foil..lol.
protein shake
2 scoops Chocolate MuscleMilk 348 cal, 34 g protein
1 c fat free milk 90 cal, 8 g protein
1 tb natural peanut butter 90 cal, 4 g protein
1/2 frozen banana 40 cal
1 packet equal
1 ice cube
Totals: 568 cal, 46 g protein
another shake
Nutritional Info
Ingredients
1 bananna (for flavor)
1 package Eat Beeters Egg Whites (double pasturized)
1 yogurt (I prefer bananna-strawberri)
1/2cup 2% milk
Blend all together, not hard or the egg whites will get "peeky". The egg whites can be eaten raw because the are pasturized.
54g protein
430 calories
4g fat
45 carbohydrates
+ Bananna info
This recipe is from a friend and all I have is the amount for 12 people. But if you guys eat like me then that's enough for one person for a few days.
5 cups chicken (drained) The stuff in a can that looks like tuna but chicken.
2 tbls. salad oil
2 tbls. orange juice (flavor, sounds gross but trust me)
2 tbls. vinegar
1 tsp. salt (mrs. dash)
3 cups cooked rice (already prepared ahead of time)
1 and 1/2 cup sliced celery
1 and 1/2 cup mayo
Mix chicken and salad oil, oj, vinegar, and salt. Let sit while preparing other ingredients or place in fridge over night. Toss all other ingredients together after chcken mixture has set. Theres a few items I left out, but there are a few variations you can add also, such as.
1 can pineapple tidbits
1 can mandarin oranges
1 cup toasted almonds
1 cup green or red grapes.
Whatever your likes and dislikes may be, your choice.
1/4 Cup Dijon mustard
2 Tablespoons fresh lemon juice
1 1/2 Teaspoons Worcestershire sauce
1/2 Teaspoon dried tarragon
1/4 Teaspoon freshly ground black pepper
4 boneless skinless chicken breast halves
Combine the first five ingredients, mixing well; spread on both sides of chicken; place chicken on a plate; marinate at room tmeperature for 15 minutes
or for several hours in the refrigerator;grill,uncovered, over medium coals,turning once, for 10 to 15 minutes or until juices run clear.
5 egg whites (include 1 yolk)
2 strips lean turky bacon (browned and cut into bite size pieces)
4 olives (sliced) or try Kalamata olives for more flavor
1/2 ouce feta cheese
3 thin slices avocado
1 slice roma tomato (diced)
Scramble the egg whites and yolk and pour into a good non-stick omelet pan. After one side is done flip the omelet completely over (this requires some practice dur to the size of the omelet). Spread the ingredients on 1/2 of the omelet. When the bottom is cooked, fold the omelet in half and serve.
We use feta cheese because a little bit goes a long way for flavor. If you are not a feta fan, you can change to a reduced fat cheddar or mozzarella. Kalamata olives are the best, but difficult to find at some grocery stores. Usually the deli or gourmet food section will be the place to look. I don't like olives so i used jalepeno peppers
1 pound ground sirloin 1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper (1 small)
1 clove garlic, minced
1/4 cup water
1 tablespoon medium or hot chili powder
1/4 teaspoon ground cumin
1 cup cooked rice
1 4-ounce can diced green chile peppers, drained
8 10-inch flour tortillas
1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
2/3 cup chopped tomato (1 medium)
2 cups shredded lettuce
Guacamole or frozen avocado dip (guacamole), thawed
Bottled salsa (optional)
For filling, in a large skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain off fat. Stir in water, chili powder, and cumin. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in rice and chile peppers. Meanwhile, wrap tortillas tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften. (When ready to fill tortillas, remove only half of them at a time, keeping remaining tortillas warm in the oven.)Spoon about 1/2 cup filling onto each tortilla just below center. Top filling with cheese and tomato. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure with wooden toothpicks. Arrange burritos on a baking sheet, seam sides down. Bake in a 350 degree F oven for 10 to 12 minutes or until heated through. Remove toothpicks. Serve warm burritos on lettuce with Guacamole and, if desired, salsa. This one has a lot of steps to it, but there awesome!
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noticed were a bit short on recipes - 
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