Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, June 18, 2015
Tuesday, March 17, 2015
PEANUT BUTTER CHOCOLATE SNACK FOOD, RECIPE, almost healthy
Peanut Butter Cups Recipe, 12 servings
I would call these healthy, but the fat and sugar content of the peanut butter and chocolate kind of takes that off the list. Apple or chocolate? Peanut butter or an almond? Just forget it, and make these for fun because they're easy and you probably already have the ingredients in your pantry. Of course this recipe looks interesting to me, late at night, bored silly, wanting to eat something that could be considered a comfort food and not pull it out of a package, call it "homemade" and psychologically not that bad for you. Whatever, just have fun.
You can make them at home in about 15 minutes. For the peanut butter filling, mix in a combo of raw superseeds—not only do they up the nutritional profile of these candies by a ton, but they also add a really satisfying crunch!
You can make them at home in about 15 minutes. For the peanut butter filling, mix in a combo of raw superseeds—not only do they up the nutritional profile of these candies by a ton, but they also add a really satisfying crunch!
7 Simple Ingredients
6 ounces semisweet chocolate, chopped
1 tablespoon coconut oil
1/4 cup peanut butter, natural and unsweetened
1 tablespoon honey
1 tablespoon chia seeds
1 tablespoon flax seeds
some people might add hemp seeds (yuck), personally I would change the flax (I don't like the smell of flax oil) for sesame seeds, maybe even a few whole peanuts, I don't know, but I'm ok with the chia seeds, I bought a bunch at TJMaxx for practically nothing, so this is my way of saying, whatever you want to put it this thing is going to work.
some people might add hemp seeds (yuck), personally I would change the flax (I don't like the smell of flax oil) for sesame seeds, maybe even a few whole peanuts, I don't know, but I'm ok with the chia seeds, I bought a bunch at TJMaxx for practically nothing, so this is my way of saying, whatever you want to put it this thing is going to work.
Directions
1. In a microwave-safe bowl, or in the top part of a double boiler over medium heat, place the dark chocolate and coconut oil.
2. Heat the mixture in the microwave on high for about a minute, or in the double boiler, until melted and smooth.
3. Pour about 1 teaspoon of the chocolate mixture into each of cup of a 12-cup mini muffin tin.
4. Place the tin the freezer to solidify the chocolate, about 3 minutes.
5. Meanwhile, mix together the peanut butter, honey and seeds in a small bowl.
6. Remove the tin from the freezer and dollop about 1 teaspoon of the peanut butter mixture on top of the hardened chocolate in each cup, spreading with a spoon to flatten.
7. Top each cup with the remaining chocolate until the peanut butter is covered.
8. Return the tin to the freezer until the chocolate is solid, about 10 minutes.
9. Remove from the tin by placing a knife between the edge of the peanut butter cup and the edge of the tin until the peanut butter cup pops out.
10. Store in an airtight container
CHECK THESE OUT, THE FIRST TIME I MADE THEM IT LOOKED LIKE I HAD STEPPED ON THEM THE SECOND TIME (TO THE RIGHT) A LITTLE BETTER BUT STILL UNINTERESTING, FOR EASTER I'M GOING TO TRY TO PUT THEM IN LITTLE WRAPS, CHECK OUT THE ONGOING SAGA!!!!!
1. In a microwave-safe bowl, or in the top part of a double boiler over medium heat, place the dark chocolate and coconut oil.
2. Heat the mixture in the microwave on high for about a minute, or in the double boiler, until melted and smooth.
3. Pour about 1 teaspoon of the chocolate mixture into each of cup of a 12-cup mini muffin tin.
4. Place the tin the freezer to solidify the chocolate, about 3 minutes.
5. Meanwhile, mix together the peanut butter, honey and seeds in a small bowl.
6. Remove the tin from the freezer and dollop about 1 teaspoon of the peanut butter mixture on top of the hardened chocolate in each cup, spreading with a spoon to flatten.
7. Top each cup with the remaining chocolate until the peanut butter is covered.
8. Return the tin to the freezer until the chocolate is solid, about 10 minutes.
9. Remove from the tin by placing a knife between the edge of the peanut butter cup and the edge of the tin until the peanut butter cup pops out.
10. Store in an airtight container
CHECK THESE OUT, THE FIRST TIME I MADE THEM IT LOOKED LIKE I HAD STEPPED ON THEM THE SECOND TIME (TO THE RIGHT) A LITTLE BETTER BUT STILL UNINTERESTING, FOR EASTER I'M GOING TO TRY TO PUT THEM IN LITTLE WRAPS, CHECK OUT THE ONGOING SAGA!!!!!
Wednesday, March 4, 2015
CURRY ROAST CHICKEN & VEGGIES March 7
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| Delicious!!! |
TESTED 3/3 and 3/4, wonderful, although probably takes about 40 minutes from beginning to end, I had this for supper and then packed up the rest for lunch the next day. YUMMY!
INGREDIENTS
1 head cauliflower, cut into florets
2 medium sweet potatoes (1 lb), cut into 8 wedges, then halved crosswise
1 large gala apple, cored, cut into 12 wedges
4 small whole chicken legs (2 lb), cut to separate thighs and drumsticks, I used 5 drumsticks instead of the whole chicken leg as you can see
4 tsp oil, I don't believe this is necessary, there is enough oil in the chicken itself
1 Tbsp curry powder
garnish parsley leaves (optional), oops forgot!!!!
DIRECTIONS
Position oven racks to divide oven into thirds. Heat oven to 450 F. Line two rimmed baking pans with foil (absolutely necessary, if you place them all in one pan they won't crisp up).
Place half the vegetables, apple wedges and chicken on each of the two pans. Drizzle 2 tsp oil over each, then sprinkle each with 1 1/2 tsp curry powder. Toss to coat evenly.
Roast 15 minutes, toss, then roast 15 go 20 minutes more until chicken is cooked through and vegetables are tender. Sprinkle with parsley leaves, if desired.
SKILLET "BAKED" BEANS March 6 RECIPE
SKILLET "BAKED" BEANS MARCH 6 RECIPE, 308 calories, 8 servings, 12 grams dietary fiber, cost me nothing!!!!
INGREDIENTS
4 strips bacon, cut in 1 1/2 in pieces, had it last week instead of pancetta for my Italian bean dish
2 cups chopped sweet onion, chopped up an onion I had left over last week
3 cans beans (rinsed (any kind-chickpeas, pinto and kidney beans), I "bought" three cans, FREE, at Cashwise this week with a 30 dollar purchase, chili beans, dark red kidney beans and black beans, so I did not rinse the chili beans because the pork and beans below just sounded disgusting, but did rinse the kidney and black beans
2 cans pork and beans...no no no
2 Tbsp packed dark brown sugar
2 Tbsp Worcestershire sauce, to be honest...this is what? so I just threw in some chili pepper flakes and called it good
2 Tbsp cider vinegar, I have gallons of this from Fleet Farm
2 Tbsp molasses, I found this squirreled away.
OK so I chopped up the green onions I had left over from last week and will use that as a garnish
DIRECTIONS
Cook bacon in a deep, medium skillet until crisp. Drain on paper towels. Pour off all but 2 Tbsp drippings from pan. Add onion and cook over low heat, stirring occasionally, 15 minutes, or until golden.
Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, stirring often, 25 minutes, or until mixture thickens. Sprinkle with bacon and serve.
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| Sweet as can be! |
4 strips bacon, cut in 1 1/2 in pieces, had it last week instead of pancetta for my Italian bean dish
2 cups chopped sweet onion, chopped up an onion I had left over last week
3 cans beans (rinsed (any kind-chickpeas, pinto and kidney beans), I "bought" three cans, FREE, at Cashwise this week with a 30 dollar purchase, chili beans, dark red kidney beans and black beans, so I did not rinse the chili beans because the pork and beans below just sounded disgusting, but did rinse the kidney and black beans
2 cans pork and beans...no no no
2 Tbsp packed dark brown sugar
2 Tbsp Worcestershire sauce, to be honest...this is what? so I just threw in some chili pepper flakes and called it good
2 Tbsp cider vinegar, I have gallons of this from Fleet Farm
2 Tbsp molasses, I found this squirreled away.
OK so I chopped up the green onions I had left over from last week and will use that as a garnish
 |
| I wasn't going to do this but with the modifications, it was a FREE DISH!!!!! |
Cook bacon in a deep, medium skillet until crisp. Drain on paper towels. Pour off all but 2 Tbsp drippings from pan. Add onion and cook over low heat, stirring occasionally, 15 minutes, or until golden.
Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, stirring often, 25 minutes, or until mixture thickens. Sprinkle with bacon and serve.
Barbecued pork with Sweet Potatoes & Apples March 5
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| on Hegland pottery |
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| plated with scallions |
INGREDIENTS
garlic flavor nonstick spray (forget it)
2 tbsp barbecue sauce
2 Tbsp chopped mango chutney or orange marmalade, or peaches
2 tsp soy sauce
one 12 oz pork tenderloin, or any meat (chicken, etc, even fish)
2 royal gala or other red apples, quartered, cored and cut in 3/4 inch wedges
3/4 tsp curry powder
1/2 tsp salt
1 medium sweet potatoes (about 1 lb) peeled, cut in half crosswise, then thinly sliced lengthwise 8 scallions ends trimmed
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| another option, small portions for snack |
Heat oven to 500 F. Line 2 rimmed baking sheets with foil; coat foil with garlic spray
Mix barbecue sauce, chutney and soy sauce; spread over pork. Place pork on one side of one lined pan, apples on other side. Coat apples with garlic spray, sprinkle with 1/4 tsp curry powder and 1/8 tsp salt.
Spread sweet potatoes in other pan; coat with garlic spray, then sprinkle with remaining curry powder and salt.
Roast 12 minutes or until potatoes are tender. Remove potatoes to a serving platter; cover to keep warm. Put scallions in pan with pork; coat with garlic spray. Roast 5 minutes or until meat thermometer inserted in thickest part of pork registers 160 F and scallions and apples are tender.
Slice pork; add to platter along with apples and scallions.
Tuesday, March 3, 2015
Sausage & Peppers Meat Loaf March 4
Sausage & Peppers Meat Loaf March 4, 8 servings, 410 calories, tested March 6
INGREDIENTS
1 1/2 cups barilla sweet peppers & Garlic Pasta Sauce, I used 4 cloves of garlic and regular INEXPENSIVE pasta sauce like less then two bucks, and just threw in 1/2 24 ounce jar
1 lb hot or sweet italian port sausage, removed from casings, too much work, I used turkey sausage from a tube...easy peasy
1 lb lean ground beef, I went for it
3/4 cup fresh bread crumbs, just grabbed some bread I had sitting around and pulverized it in my bitty NINJA (I bought for 19 bucks)
3/4 cup finely chopped onion (too much measuring, cut an onion in half an yea for the NINJA)
1/4 cup grated romano or parmesan, one of my staples threw in a handful
1 large eggs, ok I threw in 2 medium
2 tsp minced garlic (NINJA pulverized 4 cloves or was it 5, I have a bag of whole peeled garlic cloves I froze from Costco, you know, the place where you buy something and you have enough for an army)
2 tsp fennel seeds (optional) 1/2 tsp each salt and pepper), once again, fennel seed, oops I forgot but I threw in a bunch of black pepper to spice it up, maybe a teaspoon, NO SALT)
DIRECTIONS
To ease removal of loaf from cooker, fold two 24 inch long pieces foil in half lengthwise twice. Place strips across each other, forming a "+" in bottom of a 3/14 qt or larger slow cooker. Press strips against inside of cooker letting ends hand over outside.
Mix 1/2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 7 1/2 x 4 1/2 x 2 1/ inch loaf. Place in cooker
Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165 F
Heat rest of sauce, serve at table. SERVE with pasta salad as side dish.
leftover makes great sandwiches.
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| this is my favorite dish, it's like spaghetti and meatballs... the meatloaf tastes salty to me, probably a combo of the sausage and the cheese, like to make it again, but a little concerned.... |
1 1/2 cups barilla sweet peppers & Garlic Pasta Sauce, I used 4 cloves of garlic and regular INEXPENSIVE pasta sauce like less then two bucks, and just threw in 1/2 24 ounce jar
1 lb hot or sweet italian port sausage, removed from casings, too much work, I used turkey sausage from a tube...easy peasy
1 lb lean ground beef, I went for it
3/4 cup fresh bread crumbs, just grabbed some bread I had sitting around and pulverized it in my bitty NINJA (I bought for 19 bucks)
3/4 cup finely chopped onion (too much measuring, cut an onion in half an yea for the NINJA)
1/4 cup grated romano or parmesan, one of my staples threw in a handful
1 large eggs, ok I threw in 2 medium
2 tsp minced garlic (NINJA pulverized 4 cloves or was it 5, I have a bag of whole peeled garlic cloves I froze from Costco, you know, the place where you buy something and you have enough for an army)
2 tsp fennel seeds (optional) 1/2 tsp each salt and pepper), once again, fennel seed, oops I forgot but I threw in a bunch of black pepper to spice it up, maybe a teaspoon, NO SALT)
 |
| Just 7 more hours to go!!!!!!! |
To ease removal of loaf from cooker, fold two 24 inch long pieces foil in half lengthwise twice. Place strips across each other, forming a "+" in bottom of a 3/14 qt or larger slow cooker. Press strips against inside of cooker letting ends hand over outside.
Mix 1/2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 7 1/2 x 4 1/2 x 2 1/ inch loaf. Place in cooker
Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165 F
Heat rest of sauce, serve at table. SERVE with pasta salad as side dish.
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| That took a long time!! |
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| ready for the frig |
PASTA WITH SHRIMP & EGGPLANT March 3
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| better with scallops |
INGREDIENTS
2 tsp EVOO
1 1/2 lb eggplant, cut in 3/4 in cubes
8 oz law carb or WW spaghetti pasta
1 each red and yellow bell pepper, cut in thin strips
1 medium red onion, thinly sliced
1 tsp dried oregano, oops forgot it
1 lb raw large shrimp, peeled and devined, or scallops
10 pitted kalamata olives, halved
3/4 cup (3 oz) crumbled feta cheese
garnish; chopped parsley
DIRECTIONS
Bring a large pot of lightly salted water to a boil.
Heat oil in a large nonstick skillet over medium-high heat. Add Eggplant; saute 6 minutes or until almost soft.
Stir pasta into boiling water. Cook as package directs. Ladle off 1/2 cup cooking water; reserve. Drain pasta, return to pot and add reserved water.
Meanwhile, add pepper strips, onion and oregano to eggplant. Saute 6 minutes until crisp-tender. Stir in shrimp, cover and steam, stirring once, 2 to 4 minutes, until shrimp are just done. Add to pasta in pot toss to mix and coat. Pour into a serving bowl. Add olives and cheese; sprinkle with parsley. Toss again just before serving.
Sunday, February 15, 2015
Work Family Weekend Recipe......Italian Zuppa with honey butter and corn muffins!!!! for February 28....
Recipe: Italian White Bean, Chicken, Escarole and Pancetta Soup Smothered in Parmesan served with Corn Muffins and Honey Butter, review at work, needed more spice, bland, not that impressive. I felt this was "okay" but for a fun family meal it didn't work. A big promising title but unimpressive results.
Ingredients:
Chicken breast, chopped into 1 inch chunks or two 1/4 inch coarsely chopped pancetta
1 Tbsp EVOO
1 medium yellow onion chopped
4 cloves garlic
2 carrots diagonally sliced 1/8 inch
2 parsnips diagonally sliced 1/8 inche
1 pound large head escarole thinly sliced (switch to cabbage if escarole too expensive or actually where do you get this?)
4 cups chicken or vegetable stock
1 cup water
1 can 16 ounce cannelini beans
1 tsp dried rosemary
sea salt and freshly ground pepper
1 cup freshly grated parmesan cheese
Directions:
Saute everything but the broth, beans and parmesan.
Add broth and beans and bring to boil or simmer for 20 minutes.
Blend 1/2 the soup and return, add 1/2 of the parmesan.
Sprinkle with the rest of the parmesan and serve with corn bread and honey butter.
CORN MUFFINS (6)
Mix together these dry Ingredients:
1/2 cup corn meal
1/2 cup flour
1/8 cup sugar
1/8 tsp salt
1/2 Tbsp. baking powder
Mix together these moist ingredients:
1/2 cup buttermilk
1 egg
2 1/2 Tbsp. melted butter
Spread some of the butter onto the muffin cups:
After mixing moist and dry ingredients, but not too much, fill the muffin cups 1/2 full.
Bake at 350 F for 15 to 17 minutes, and cool for 10 minutes.
HONEY BUTTER
1/2 stick butter and 2 Tbsp. butter mix together and refrigerate 15 minutes to use for later.
Sunday, February 8, 2015
February 28, recipe, ROASTED HERB FILLET OF BEEF WITH HORSERADISH SAUCE
February 28, recipe
ROASTED HERB FILLET OF BEEF WITH HORSERADISH SAUCE (12 servings), time 1 hour 15 minutes
Ingredients
HERB FILLET OF BEEF
1/4 cup whole grain dijon mustard
3 Tbsp mixed chopped fresh herbs (sage, rosemary and thyme)
1 Tbsp extra-virgin olive oil
Vegetable oil for browining
1 oven-ready, tied fillet of beef roast (4 lb)
1 tsp kosher salt
freshly ground pepper
HORSERADISH SAUCE
1cup reduced-fat sour cream
1/2 cup cream style horseradish sauce
1 1/2 Tbsp chopped parsley
1 1/2 tsp honey mustard
pepper
Directions
Heat oven to 450 F. In a small bowl, mix mustard, herbs and olive oil.
Heat a large Dutch oven over medium-high heat. Add enough vegetable oil to just coat bottom of pan. Pat beef dry with paper towel and season with salt. Sear beef, turning every 3 minutes, until all sides are well browned, about 12 minutes total. Transfer beef to a roasting rack set in a shallow roasting pan and brush with the mustard mixture.
Roast the beef 15 to 20 minutes until an instant read thermometer inserted in center registers 125 F, for medium rare. Let beef rest on a cutting board, loosely tented with foil, 15 to 20 minutes.
Meanwhile, to make HORSERADISH SAUCE, which all ingredients in a medium bowl until blended.
Slice beef into thick slices. Serve warm or at room temperature with horseradish sauce.
440 calories, 1 gram fiber
February 27, recipe, TANDOORI CHICKEN BREASTS ON PITAS
February 27, recipe
TANDOORI CHICKEN BREASTS ON PITAS, 15 minutes
Ingredients
1/4 cup all purpose flour
2 Tbsp curry powder
1/2 tsp each salt and pepper
4 boneless, skinless chicken breasts (5 oz each), visible fat trimmed
1 Tbsp oil
YOGHURT SAUCE
1 Tbsp finely chopped red onion
1 tsp minced garlic
1/4 tsp each ground cumin and salt
1 yellow bell pepper
2 each medium tomatoes and kirby (pickling) cucumbers
4 pitas
garnish lime wedges and chopped cilantro
Directions
Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.
While chicken cooks, mix SAUCE ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toas pitas.
Cut chicken diagonally in 1/2 inch wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce, garnish with limes and cilantro.
453 calories, 5 grams fiber
TANDOORI CHICKEN BREASTS ON PITAS, 15 minutes
Ingredients
1/4 cup all purpose flour
2 Tbsp curry powder
1/2 tsp each salt and pepper
4 boneless, skinless chicken breasts (5 oz each), visible fat trimmed
1 Tbsp oil
YOGHURT SAUCE
1 Tbsp finely chopped red onion
1 tsp minced garlic
1/4 tsp each ground cumin and salt
1 yellow bell pepper
2 each medium tomatoes and kirby (pickling) cucumbers
4 pitas
garnish lime wedges and chopped cilantro
Directions
Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.
While chicken cooks, mix SAUCE ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toas pitas.
Cut chicken diagonally in 1/2 inch wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce, garnish with limes and cilantro.
453 calories, 5 grams fiber
February 26, recipe, SICILIAN PASTA WITH TUNA
February 26, recipe
SICILIAN PASTA WITH TUNA (4 servings), 22 minutes
Ingredients
12 oz spaghetti pasta
2 tsp EVOO
1 large onion, sliced
1 jar (8.5 oz) olive spread or
1 can (7.5 oz) eggplant appetizer (caponata) plus 1/4 cup chopped pimiento-stuffed olives
1 can (6 oz) chunk light tuna in olive, drained.
1 Tbsp. raisins
1/2 tsp pepper
garnish chopped parsley
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 7 minutes until golden and tender. Reduce heat to medium add remaining ingredients and stir gently until heated through.
Remove 1/2 cup pasta cooking water. Drain pasta; return to pot. Add olive mixture and reserved pasta water; toss to mix and coat. Sprinkle with chipped parsley.
calories 542, fiber 3 grams
SICILIAN PASTA WITH TUNA (4 servings), 22 minutes
Ingredients
12 oz spaghetti pasta
2 tsp EVOO
1 large onion, sliced
1 jar (8.5 oz) olive spread or
1 can (7.5 oz) eggplant appetizer (caponata) plus 1/4 cup chopped pimiento-stuffed olives
1 can (6 oz) chunk light tuna in olive, drained.
1 Tbsp. raisins
1/2 tsp pepper
garnish chopped parsley
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 7 minutes until golden and tender. Reduce heat to medium add remaining ingredients and stir gently until heated through.
Remove 1/2 cup pasta cooking water. Drain pasta; return to pot. Add olive mixture and reserved pasta water; toss to mix and coat. Sprinkle with chipped parsley.
calories 542, fiber 3 grams
February 25, recipe, BEEF STEW CASSEROLE
February 25, recipe
BEEF STEW CASSEROLE, 8 servings
Ingredients
1 1/2 lb 1 inch cubes beef chuck (for stew)
1/4 cup all-purpose flour
1 1/2 Tbsp vegetable oil
2 cans (about 14 oz each)beef broth
1 large onion, sliced
1 tbsp minced garlic
3 lb small sweet potatoes
1 lb each carrots and parsnips
3 ribs celery
1 Tbsp butter
1/4 tsp salt
Directions
Position racks to divide oven in thirds. Heat oven to 325 F
Coat beef with flour. Heat oil in a Dutch oven over medium-high heat. Add beef and brown. Add broth, onion and garlic, bring to a boil. Cover tightly and place stew on one oven rack, potatoes on other rack. Bake 30 minutes.
Cut carrots, parsnips and celery into 1 inch lengths; stir into stew. Cover and bake 45 minutes or until vegetables are tender when pierced.
Peel potatoes and mash with butter and salt. Bake and serve, or cool, cover separately and refrigerate up to 3 days.
TO SERVE Heat oven to 40 F . Skim fat off stew, then spoon into a shallow 3 1/2 qt baking dish; spread potatoes over top. Bake 50 minutes or until bubbly around edges and hot in center.
calories 488, fiber 9 grams
BEEF STEW CASSEROLE, 8 servings
Ingredients
1 1/2 lb 1 inch cubes beef chuck (for stew)
1/4 cup all-purpose flour
1 1/2 Tbsp vegetable oil
2 cans (about 14 oz each)beef broth
1 large onion, sliced
1 tbsp minced garlic
3 lb small sweet potatoes
1 lb each carrots and parsnips
3 ribs celery
1 Tbsp butter
1/4 tsp salt
Directions
Position racks to divide oven in thirds. Heat oven to 325 F
Coat beef with flour. Heat oil in a Dutch oven over medium-high heat. Add beef and brown. Add broth, onion and garlic, bring to a boil. Cover tightly and place stew on one oven rack, potatoes on other rack. Bake 30 minutes.
Cut carrots, parsnips and celery into 1 inch lengths; stir into stew. Cover and bake 45 minutes or until vegetables are tender when pierced.
Peel potatoes and mash with butter and salt. Bake and serve, or cool, cover separately and refrigerate up to 3 days.
TO SERVE Heat oven to 40 F . Skim fat off stew, then spoon into a shallow 3 1/2 qt baking dish; spread potatoes over top. Bake 50 minutes or until bubbly around edges and hot in center.
calories 488, fiber 9 grams
February 24, recipe, MEXICAN PIZZA
February 24, recipe
MEXICAN PIZZA (6 servings)
Ingredients
1 large (10 oz) prebaked thin-crust pizza crust
3/4 cup taco sauce
1 pkg (12 oz) precooked fajita-style chicken strips
1 1/4 cups frozen southwestern corn blend
1 cup shredded mexican or taco cheese blend
1/2 cup diced avocado
2 Tbsp chopped cilantro
Directions
Heat oven to 500 F. Spread crust with taco sauce, leaving 1/2 inch border around edge.
Sprinkle with chicken, frozen corn blend and cheese. Place directly on middle oven rack.
Bake 6 minutes or until crust is crisp and cheese melts. Sprinkle with avocado and cilantro; cut in wedges.
318 calories, 3 grams fiber
MEXICAN PIZZA (6 servings)
Ingredients
1 large (10 oz) prebaked thin-crust pizza crust
3/4 cup taco sauce
1 pkg (12 oz) precooked fajita-style chicken strips
1 1/4 cups frozen southwestern corn blend
1 cup shredded mexican or taco cheese blend
1/2 cup diced avocado
2 Tbsp chopped cilantro
Directions
Heat oven to 500 F. Spread crust with taco sauce, leaving 1/2 inch border around edge.
Sprinkle with chicken, frozen corn blend and cheese. Place directly on middle oven rack.
Bake 6 minutes or until crust is crisp and cheese melts. Sprinkle with avocado and cilantro; cut in wedges.
318 calories, 3 grams fiber
February 23, recipe, PULLED CHICKEN SANDWICHES WITH RED CABBAGE SLAW
February 23, recipe
PULLED CHICKEN SANDWICHES WITH RED CABBAGE SLAW, 6 servings
Ingredients
4 cups cooked chicken shredded (precooked or cut whole chicken into pieces and boil 20t o 25 minutes)
3/4 cup ketchup
1/3 cup prepared yellow mustard (such as French's)
2 Tbsp cider vinegar
RED CABBAGE SLAW
1/2 cup buttermilk
1 tsp sugar
1/4 tsp each salt and pepper
1/2 small red cabbage, cored and thinly sliced
1 carrot, grated
1/3 cup minced fresh chives or green part of scallions
6 split, seeded hamburger buns
Directions
Combine chicken, ketchup, mustard and vinegar in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until hot.
RED CABBAGE SLAW Meanwhile, mix buttermilk, sugar, salt and pepper in a large bowl. Toss in remaining ingredients.
Arrange open buns on plates. Mound chicken mixture on bottom halves. Top with some of the slaw; cover with bun tops. Serve remaining slaw on the side.
SIDE SUGGESTIONS: pickles and tortilla chips.
375 calories, 3 grams fiber
PULLED CHICKEN SANDWICHES WITH RED CABBAGE SLAW, 6 servings
Ingredients
4 cups cooked chicken shredded (precooked or cut whole chicken into pieces and boil 20t o 25 minutes)
3/4 cup ketchup
1/3 cup prepared yellow mustard (such as French's)
2 Tbsp cider vinegar
RED CABBAGE SLAW
1/2 cup buttermilk
1 tsp sugar
1/4 tsp each salt and pepper
1/2 small red cabbage, cored and thinly sliced
1 carrot, grated
1/3 cup minced fresh chives or green part of scallions
6 split, seeded hamburger buns
Directions
Combine chicken, ketchup, mustard and vinegar in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until hot.
RED CABBAGE SLAW Meanwhile, mix buttermilk, sugar, salt and pepper in a large bowl. Toss in remaining ingredients.
Arrange open buns on plates. Mound chicken mixture on bottom halves. Top with some of the slaw; cover with bun tops. Serve remaining slaw on the side.
SIDE SUGGESTIONS: pickles and tortilla chips.
375 calories, 3 grams fiber
February 22, recipe, GNOCCHI WITH BROCCOLINI & MUSHROOMS (tested April 14, 2015, Valentine's Day)
 |
February 22, recipeGNOCCHI WITH
BROCCOLINI & MUSHROOMS
(4 servings down to 2)
THIS IS REALLY YUMMY,
ESPECIALLY WITH THE REVISION.
MY REVISION:
Bring the water to a boil. While you are doing that
throw a few whole garlic cloves in a black frying pan
with the broccolini (about 5 stems),
an equal amount of mushrooms coarsely chopped.
I like to dry roast my vegetables and
add the EVOO at the end to taste. Forget the salt!!!!
When the water comes to a boil,
throw in as much gnocchi as you want to eat,
about 10 or 12, i.e. a handful. Turn the timer on
for 4 minutes, and then remove with a hand strainer,
easier than the whole colander thing.
Let it drain for a minute.
Then toss that into the pan and stir it around,
like let it toast a little. Sprinkle on a little crushed pepper.
Meanwhile throw in the chicken broth, about a cup,
if you don't have broth use can use a few bits of chicken
and the broth from the potato gnocchi.
(I use the bits and pieces and the drippings
left over from a rotisserie type chicken I baked
and used for the asian chicken salad, some tacos,
and the greek style chicken dish I ate yesterday).
Let it reduce and plate it with a little of the broth, mmmmmmmmmmmmm.
Ingredients
3 Tbsp EVOO
12 oz assorted mushrooms (if including shiitakes, discard stems) or white mushrooms, sliced
1 tsp salt
1Tbsp minced garlic
1 cup fat-free chicken broth
2 bunches broccolini (about 1 lb) ends trimmed, halved crosswise
1/2 tsp crushed red pepper
1 bag (16 oz) frozen potato gnocchi
garnish grated parmesan
Directions
Bring a large pot of lightly salted water to a boil.
Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add mushrooms and, stirring occasionally, cool 4to 5 minutes until tender (mushrooms will release their liquid). Increase heat to medium-high, add salt and cook 4 to 5 minutes until liquid evaporates and mushrooms are golden brown. Remove to serving bowl. Reduce heat to medium.Heat remaining 2 Tbsp oil and garlic in skillet about 1 minute or until garlic is fragrant. Add brother, broccolini and crushed red pepper' cover and simmer 8 to 10 minutes until stems are tender.
Meanwhile, add gnocchi to pot; cover just until water returns to a boil. Uncover; cook as package directs. Drain, add to serving bowl along with broccolini; toss to mix. Sprinkle servings with Parmesan.
431 calories, fiber 6 grams
February 21, recipe, OVEN-ROASTED GREEK CHICKEN
February 21, recipe
OVEN-ROASTED GREEK CHICKEN (4 servings)
Ingredients
4 thighs and 4 drumsticks
1 medium egg plant cut in 1 1/2 inch chunks
2 red bell peppers, each cut in 12 strips
8 closve sgarlic
2 Tbsp oil
2 Tbsp fresh lemon juice
1 Tbsp bottled greek seasoning
1/2 tsp each sat and pepper
garnish fresh mint
Directions
heat oven to 450 F. Line 2 rimmed baking sheets with nonstick foil.
Divide chicken, vegetables and garlic evenly between baking sheets. Drizzle with oil; sprinkle with lemon juice, Greek seasoning, salt and pepper. Turn with a rubber spatula to mix and coat. Spread into a single layer.
Roast side by side on middle oven rack, turning chicken and vegetables once, 25 to 30 minutes, until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers 170 F and vegetables are browned at the edges and tender. Remove to serving platter, add mint, if desired, and serve.
calories 427, fiber 3 grams
OVEN-ROASTED GREEK CHICKEN (4 servings)
Ingredients
4 thighs and 4 drumsticks
1 medium egg plant cut in 1 1/2 inch chunks
2 red bell peppers, each cut in 12 strips
8 closve sgarlic
2 Tbsp oil
2 Tbsp fresh lemon juice
1 Tbsp bottled greek seasoning
1/2 tsp each sat and pepper
garnish fresh mint
Directions
heat oven to 450 F. Line 2 rimmed baking sheets with nonstick foil.
Divide chicken, vegetables and garlic evenly between baking sheets. Drizzle with oil; sprinkle with lemon juice, Greek seasoning, salt and pepper. Turn with a rubber spatula to mix and coat. Spread into a single layer.
Roast side by side on middle oven rack, turning chicken and vegetables once, 25 to 30 minutes, until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers 170 F and vegetables are browned at the edges and tender. Remove to serving platter, add mint, if desired, and serve.
calories 427, fiber 3 grams
February 20, recipe, HUEVOS RANCHEROS
February 20, recipe
HUEVOS RANCHEROS (4 servings)
Ingredients
eight 6 to 7 in corn tortilles
nonstick cooking spray, 1 tsp vegetable oil
8 large eggs
4 oz monterey jack cheese with jalapeno peppers (also called pepperjack), shredded (1 cup)
1 ripe avocado, halved, pitted, peeled and sliced
1/2 cup thinly sliced radishes
1/4 cup minced cilantro
accompaniment: bottle salsa
Directions
Heat over to 350 F. Spray tortillas on both sides with a nonstick cooking spray. Arrange on baking sheet and bak 8 to 10 minutes until crisp.
Heat oil in a large nonstick skillet. Carefully break eggs into skillet, cover and cook over low heat 3 to 5 minutes until whites are set and yolks shake slightly when pan is jiggled.
Remove tortillas to serving platter. Sprinkle with cheese, top each with an egg, then avocado, radishes and cilantro, equally divided. Spoon on salsa at table.
calories 474, fiber 0
HUEVOS RANCHEROS (4 servings)
Ingredients
eight 6 to 7 in corn tortilles
nonstick cooking spray, 1 tsp vegetable oil
8 large eggs
4 oz monterey jack cheese with jalapeno peppers (also called pepperjack), shredded (1 cup)
1 ripe avocado, halved, pitted, peeled and sliced
1/2 cup thinly sliced radishes
1/4 cup minced cilantro
accompaniment: bottle salsa
Directions
Heat over to 350 F. Spray tortillas on both sides with a nonstick cooking spray. Arrange on baking sheet and bak 8 to 10 minutes until crisp.
Heat oil in a large nonstick skillet. Carefully break eggs into skillet, cover and cook over low heat 3 to 5 minutes until whites are set and yolks shake slightly when pan is jiggled.
Remove tortillas to serving platter. Sprinkle with cheese, top each with an egg, then avocado, radishes and cilantro, equally divided. Spoon on salsa at table.
calories 474, fiber 0
February 19, recipe, ASIAN CHICKEN SALAD LETTUCE CUPS
February 19, recipe
ASIAN CHICKEN SALAD LETTUCE CUPS (4 servings)
Ingredients
1 deli rotisserie chicken
1 cup dhredded carrots
1 can (8 oz) sliced water chestnuts, halved
6 scallions, diagonally sliced
1/4 cup plain greek yoghurt
1/4 cup asian sesame salad dressing
1 head boston lettuce
crushed red pepper
Directions
236 calories, 4 grams
ASIAN CHICKEN SALAD LETTUCE CUPS (4 servings)
Ingredients
1 deli rotisserie chicken
1 cup dhredded carrots
1 can (8 oz) sliced water chestnuts, halved
6 scallions, diagonally sliced
1/4 cup plain greek yoghurt
1/4 cup asian sesame salad dressing
1 head boston lettuce
crushed red pepper
Directions
236 calories, 4 grams
February 18, recipe, STOVETOP ZITI
February 18, recipe
STOVETOP ZITI (6 servings)
Ingredients
1 lb ziti pasta
1 bag (12 oz) broccoli florets
SAUCE
1 jar (26 oz) marinara sauce
1 cup skim ricotta
4 oz part-skim mozzarella diced
1/3 cup chopped fresh parsley
1/4 cup grated parmesan
Directions
Cook pasta in a large pot of lightly salted boiling water as package directs, adding broccoli 4 minutes before pasta is done.
Mix marinara sauce and about 1/2 the ricotta in a large saucepan. Cook over medium-low heat until hot.
Drain pasta and broccoli; return to pot. Add sauce mixutre; toss to ix and coat. Immediately add mozzarella and about 1/2 the parsley and Parmesan. Stir until mozzarella melts.
Transfer to serving bowl; sprinkle with remaining parsley and Parmesan. Top with dollops of remaining ricotta.
calories: 478, fiber 5 grams
STOVETOP ZITI (6 servings)
Ingredients
1 lb ziti pasta
1 bag (12 oz) broccoli florets
SAUCE
1 jar (26 oz) marinara sauce
1 cup skim ricotta
4 oz part-skim mozzarella diced
1/3 cup chopped fresh parsley
1/4 cup grated parmesan
Directions
Cook pasta in a large pot of lightly salted boiling water as package directs, adding broccoli 4 minutes before pasta is done.
Mix marinara sauce and about 1/2 the ricotta in a large saucepan. Cook over medium-low heat until hot.
Drain pasta and broccoli; return to pot. Add sauce mixutre; toss to ix and coat. Immediately add mozzarella and about 1/2 the parsley and Parmesan. Stir until mozzarella melts.
Transfer to serving bowl; sprinkle with remaining parsley and Parmesan. Top with dollops of remaining ricotta.
calories: 478, fiber 5 grams
February 17, recipe, SESAME CHICKEN SALAD
February 17, recipe
SESAME CHICKEN SALAD (4 servings)
Ingredients
1/2 cup asian sesame dressing and marinade
2 Tbsp fresh lime juice
2 cups (8 oz) cooked chicken, shredded
4 cups (6 oz) coleslaw mix
1 small cucumber, halved lengthwise, seeds scraped out, thinly sliced
1 small red bell pepper, quartered and cut in narrow strips
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint leaves
5 oz asian or other salad blend
1/4 cup cashews or peanuts chopped
Directions
whisk dressing and lime juice in a large bowl. Add chicken, coleslawy, cucumber, pepper, cilantro and mint; toss to mix and coat.
Serve over greens; sprinkle with nuts.
calories 248, fiber 3 grams
SESAME CHICKEN SALAD (4 servings)
Ingredients
1/2 cup asian sesame dressing and marinade
2 Tbsp fresh lime juice
2 cups (8 oz) cooked chicken, shredded
4 cups (6 oz) coleslaw mix
1 small cucumber, halved lengthwise, seeds scraped out, thinly sliced
1 small red bell pepper, quartered and cut in narrow strips
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint leaves
5 oz asian or other salad blend
1/4 cup cashews or peanuts chopped
Directions
whisk dressing and lime juice in a large bowl. Add chicken, coleslawy, cucumber, pepper, cilantro and mint; toss to mix and coat.
Serve over greens; sprinkle with nuts.
calories 248, fiber 3 grams
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