TRISH Profile - (14073355)

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Member Since: Apr. 2012
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Recipe Reviews 101 reviews
Confetti Beef Taco Salad
I use two ways to decrease the sodium. I use "fresh salsa" from the deli, sometimes called pico de gallo. It's not cooked or canned. Mix the salsa with an equal amount of light or fat free sour cream. Use as a dressing on your tacos or taco salad. If you plan to add pinto beans, cook your own (control the sodium) or you can buy canned "no added salt" pinto beans. I also buy a "MEXICAN SEASONING" or "FIESTA MEXICAN SEASONING". It is sodium free and cheaper than buying all the different spices to make your own seasoning. I buy it at a local food coop or Sprouts. I also have two companies I can order from which is where the coop & Sprouts get their supply. Try FRONTIERFOODS.COM or BULKFOODS.COM. The only difference between the two seasonings is Fiesta has tomato powder added to it. Excellent flavor and definitely saves money. If you want to use chicken for your tacos or taco salad it is best to cook in slow cooker. Use boneless skinless chicken thighs (or breast), pour bottled salsa over & cook on low for about 6 hours. Make sure the chicken is submerged so it doesn't dry out. Shred the chicken with a fork & return to slow cooker to warm it up. Chicken is much lower in fat & calories.

1 user found this review helpful
Reviewed On: Jun. 11, 2014
Quick-and-Easy Steak Marinade
The marinade also tenderizes the steak. Any marinade with acid (tomato, vinegar, citrus juices, pineapple juice, etc.) will tenderize. I leave my meat in marinade over night or all day, but no longer. If you leave it too long the meat texture changes and gets "mushy". And don't try to save calories by omitting the oil. Your meat will turn out dry. I don't have an outdoor grill, so I grill in my G Foreman grill. For room temperature meat and 1" thick meat, I cook for 6 minutes on preheated grill. Perfect medium rare, tender & juicy!

7 users found this review helpful
Reviewed On: Feb. 7, 2014
Chicken Souvlaki with Tzatziki Sauce
It needs a little fine tuning but overall is quite good. Cut your chicken in long strips for ease in grilling. I actually don't cut my chicken until it is cooked & has rested. I make my sauce with half Greek yogurt & half sour cream to cut a bit of the tang. Try a peeled English cucumber; you won't have so many seeds to deal with. We go to a local Greek Festival every July and eat delicious authentic Greek food made by the members of a Greek Orthodox church. They also serve fresh baked baklava. If you ever get the chance to attend one of these Festivals it's worth your time, effort & $$.

5 users found this review helpful
Reviewed On: Jan. 13, 2014

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