I have been on steroids for …..way too long. I have been battling cancer for about 1-1/2 years. I am on a tapering dose at the moment and will end the treatment on July 1st. This is a very exciting step for me, because I have been declared “cancer free” and this ends all my treatments. Steroids are notorious for changing a small, picky eater into a devouring food machine. I have gained 20 pounds and could eat a horse at times. I have been adding recipes to my site at www.quickandeasycooking.com all morning and now I am going to add some here. If I can get through this session without bingeing, I will have accomplished a major feat.
Enchilada Pie
- 1 Pound lean ground turkey
- 2 tsp ground cumin
- 1 Jar (16 oz) thick and chunky salsa (about 1-3/4 cups)
- 1 Cup chopped fresh tomato
- 1 Can (4 oz) chopped green chiles
- 1 Cup frozen corn kernels
- 3 Flour tortillas (8 inch size)
- 1 pkg (8 oz) light 4-cheese Mexican blend
- Toppings: reduced-fat sour cream and chopped tomato
- Garnish: cilantro or parsley
1. Heat oven to 350 degrees. Coat a 9-10 inch deep-dish pie plate or a round 2 1⁄2-3-qt casserole with nonstick cooking spray.
2. Put turkey into a nonstick skillet over medium-high heat. Sprinkle with cumin and cook about 5 minutes, stirring to break up clumps, until meat is no longer pink.
3. Stir in salsa, tomato, chiles and corn. Bring to a simmer and cook about 10 minutes to develop flavors.
4. Put 1 tortilla in bottom of prepared pie plate. Spread with 1⁄2 the meat mixture, then sprinkle with 1⁄3 the cheese. Repeat layers using 1⁄2 the remaining cheese. Top with remaining tortilla; cover with foil.
5. Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes longer or until cheese melts. Let cool 5 to 10 min before cutting in wedges.
Here’s a Dessert that I’ve been wanting to try. I will have to make this as soon as I can. Let me know if you’ve made it or tasted it before.
Chocolate Sheet Cake (Sometimes called a Texas Sheet cake)
CAKE:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
ICING:
6 tablespoons butter
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans
2 teaspoons vanilla extract
Preheat oven to 375 Degrees
To prepare the cake, coat a 15 x 10 jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 3 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk , 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 F for 17 minutes or until a wooden pick inserted in center comes out clean. Place on wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
**Note: You can also make this recipe in a 13 x 9 inch baking pan. Bake at 375 F for 22 minutes.
I got this recipes from the Cooking Light site.
I’ve made myself endure enough of this great tasting, maye not so good for yoy, food. I think I will make myself eat a bowl of chicken noodle soup and get ready for bed. If you believe this, you just don’t know how steroids push you to the limit where food is concerned. I’ll diet later. Enjoy and let me hear from ypu.
JanetK
