Food Category: Dinner, Entree, Meat
Source: Fix it & Forget It Lightly
Prep Time: 30 Min.
Cook Time: 3-4 hours
Servings: 4
Special Utensils: Skillet, Crock pot
Ingredients:
Meat balls:
1 lb. extra-lean ground chuck
1/2 cup dry bread crumbs
1/4 cup fat-free milk
3/4 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
2 tbsp. finely chopped onions
1/2 tsp. Worcestershire sauce
Sauce:
1/3 cup packed brown sugar
2 tbsp. cornstarch
13 1/4 oz. can unsweetened pineapple chunks, drained
1/3 cup vinegar
1 tbsp. soy sauce
1 green bell pepper, chopped
1/3 cup water
Instructions:
Combine meatball ingredients. Shape into 3/4" - 1" balls. Brown in nonstick skillet. Drain. Place in slow cooker. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring consistantly. Pour over meatballs. Cover. Cook on low 3-4 hours.
Calories: 380 per serving
Protein: 28 g
RATING (1-10): 9
Sunday, February 11, 2007
Friday, January 19, 2007
Picadillo
Food Category: Dinner, Entree, Meat
Source: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29836,00.html?rsrc=search
Prep Time: 10 Min.
Cook Time: 12 Min. +/-
Servings: 4
Vegetarian: No (Can substitute non-meat products)
Special Utensils: Skillet
Ingredients:
1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving
Instructions:
In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.
Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.
RATING (1-10): 7
Source: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29836,00.html?rsrc=search
Prep Time: 10 Min.
Cook Time: 12 Min. +/-
Servings: 4
Vegetarian: No (Can substitute non-meat products)
Special Utensils: Skillet
Ingredients:
1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving
Instructions:
In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.
Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.
RATING (1-10): 7
Thursday, January 04, 2007
Basil Pesto
Food Category: Sauce
Source: Everyday Italian by Giada De Laurentis
Prep Time: 10 Min.
Cook Time: 0 Min. +/-
Set Time: 0 Min.
# of Servings: Makes 1 cup; Serves 4 over 12 ounces of pasta as a main course
Vegetarian: Yes
Special Utensils: No
Ingredients:
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan Cheese
Instructions:
In a blender, pulse the basil, pine nuts, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bown and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Source: Everyday Italian by Giada De Laurentis
Prep Time: 10 Min.
Cook Time: 0 Min. +/-
Set Time: 0 Min.
# of Servings: Makes 1 cup; Serves 4 over 12 ounces of pasta as a main course
Vegetarian: Yes
Special Utensils: No
Ingredients:
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan Cheese
Instructions:
In a blender, pulse the basil, pine nuts, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bown and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Lemon Chicken Kebabs with Gremolata
Food Category: Dinner
Source: http://thenest.com/odb/themes/recipes/recipemain.aspx or
Excerpted from The SmartCook Collection Chicken by Delia Smith.Copyright © 2003.
Prep Time: 10 Min.
Marinate Time: 2-8 hours
Cook Time: 20 Min. +/-
Servings: 4
Vegetarian: No
Special Utensils: Wooden Skewers, Broiling Pan
Ingredients:
4 boneless chicken breasts, preferably with skin on (about 6 ounces each)
1/2 cup olive oil
Juice of 2 lemons
2 teaspoons of grated lemon zest
6 thick slices of lemon, cut into quarters
2 teaspoons chopped fresh oregano
2 teaspoons white wine vinegar
2 garlic cloves, crushed through a press
Salt and freshly ground pepper to taste
4 bay leaves
For the gremolata:
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
2 garlic cloves, finely chopped
Instructions:
Begin by chopping each chicken breast into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the oil, lemon juice and zest, oregano, vinegar, garlic, and plenty of salt and pepper. Cover and leave to marinate overnight in the refrigerator for a few hours – or for as much time as you have.
When you are ready to cook the chicken, soak wooden skewers, if you are using then, in hot water for 30 minutes to keep them from burning. Then preheat the broiler on high at least 10 minutes ahead. Thread half a bay leaf onto the first skewer, followed by a quarter-slice lemon, and a piece of chicken. Continue alternating the lemon and chicken until you have used 5 pieces of chicken, finishing with a lemon quarter and another half of a bay leaf at the end, and making sure you pack everything together as tightly as possible. Repeat with the remaining ingredients and skewers.
Place the skewers on a broiler rack set over the broiling pan to catch the juices. Broil the kebabs 4 inches from the source of heat and, as they cook, baste them with the marinade juices (do not baste during the last 5 minutes of broiling). Cook for 10 minutes on each side, until they are dark and toasted on the edges.
While they’re under the broiler, make the gremolata. Mix the parsley, lemon zest, and garlic together. When the skewers are done, transfer them to a serving plate and keep warm. Sprinkle the chicken with the gremolata and serve.
RATING (1-10): 9
Source: http://thenest.com/odb/themes/recipes/recipemain.aspx or
Excerpted from The SmartCook Collection Chicken by Delia Smith.Copyright © 2003.
Prep Time: 10 Min.
Marinate Time: 2-8 hours
Cook Time: 20 Min. +/-
Servings: 4
Vegetarian: No
Special Utensils: Wooden Skewers, Broiling Pan
Ingredients:
4 boneless chicken breasts, preferably with skin on (about 6 ounces each)
1/2 cup olive oil
Juice of 2 lemons
2 teaspoons of grated lemon zest
6 thick slices of lemon, cut into quarters
2 teaspoons chopped fresh oregano
2 teaspoons white wine vinegar
2 garlic cloves, crushed through a press
Salt and freshly ground pepper to taste
4 bay leaves
For the gremolata:
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
2 garlic cloves, finely chopped
Instructions:
Begin by chopping each chicken breast into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the oil, lemon juice and zest, oregano, vinegar, garlic, and plenty of salt and pepper. Cover and leave to marinate overnight in the refrigerator for a few hours – or for as much time as you have.
When you are ready to cook the chicken, soak wooden skewers, if you are using then, in hot water for 30 minutes to keep them from burning. Then preheat the broiler on high at least 10 minutes ahead. Thread half a bay leaf onto the first skewer, followed by a quarter-slice lemon, and a piece of chicken. Continue alternating the lemon and chicken until you have used 5 pieces of chicken, finishing with a lemon quarter and another half of a bay leaf at the end, and making sure you pack everything together as tightly as possible. Repeat with the remaining ingredients and skewers.
Place the skewers on a broiler rack set over the broiling pan to catch the juices. Broil the kebabs 4 inches from the source of heat and, as they cook, baste them with the marinade juices (do not baste during the last 5 minutes of broiling). Cook for 10 minutes on each side, until they are dark and toasted on the edges.
While they’re under the broiler, make the gremolata. Mix the parsley, lemon zest, and garlic together. When the skewers are done, transfer them to a serving plate and keep warm. Sprinkle the chicken with the gremolata and serve.
RATING (1-10): 9
Friday, November 03, 2006
Poor Man's Chicken Cort En Bleu
Food Category: Dinner or Lunch
Source: Alleycatbabe (original recipe)
Prep Time: 5 Min.
Cook Time: 5 Min. +/-
Set Time: 0 Min.
# of Servings: 2
Vegetarian: Yes
Special Utensils: Toaster Oven
Ingredients:
2 Chicken Pucks (For those who didn't go to RPI: Chicken Patties) (preferably vegetarianvariety because they're relatively healthy for you)
2 Slices of deli ham of your choosing
2 Slices of deli Cheese of your choosing (preferably Swiss)
1 Hamburger Bun
Instructions:
Warm up Chicken Pucks in microwave for recommended amount of time indicated on package. I find that with the vegetarian pucks that if you put it on for (1) minute on one side and then flip it & warm it up for (1) minute on the other side it works pretty well. Take the pucks out of the microwave and put cheese and ham on top. Put into toaster oven until cheese has melted. If you want you can toast your hamburger buns at the same time. Take out of oven and serve.
Nutritional Info
Calories:
Protein: g
Carb.: g
Fat: g
Fiber: g
RATING (1-10): 7
Source: Alleycatbabe (original recipe)
Prep Time: 5 Min.
Cook Time: 5 Min. +/-
Set Time: 0 Min.
# of Servings: 2
Vegetarian: Yes
Special Utensils: Toaster Oven
Ingredients:
2 Chicken Pucks (For those who didn't go to RPI: Chicken Patties) (preferably vegetarianvariety because they're relatively healthy for you)
2 Slices of deli ham of your choosing
2 Slices of deli Cheese of your choosing (preferably Swiss)
1 Hamburger Bun
Instructions:
Warm up Chicken Pucks in microwave for recommended amount of time indicated on package. I find that with the vegetarian pucks that if you put it on for (1) minute on one side and then flip it & warm it up for (1) minute on the other side it works pretty well. Take the pucks out of the microwave and put cheese and ham on top. Put into toaster oven until cheese has melted. If you want you can toast your hamburger buns at the same time. Take out of oven and serve.
Nutritional Info
Calories:
Protein: g
Carb.: g
Fat: g
Fiber: g
RATING (1-10): 7
Sunday, October 15, 2006
Cocoa Brownies
Food Category: Desert
Source: Based off of Alton Brown's Recipe (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17907,00.html)
(PLEASE NOTE THERE ARE MODIFICATIONS)
Prep Time: 10-15 Min.
Cook Time: 45 Min. +/-
Set Time: 10-20 Min.
# of Servings: 6-8
Vegetarian: No
Special Utensils: Parchment or Wax Paper, Brownie Pan (Alton recommends an 8" square pan, I tend to use a rectangular one this makes the brownies thinner but there are more pieces to go around.)
Ingredients:
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
Alternate:
Wax/parchment paper
Crisco (less healthy but the brownies come out of the pan easier)
4 Large Eggs
1 cup Sugar (sifted)
1 cup Brown Sugar (sifted)
8 ounces Melted Butter
1 1/4 cups Cocoa (sifted)
2 tsp Vanilla Extract
1/2 cup Flour (sifted)
1/2 teaspoon Kosher Salt
Instructions:
Preheat the oven to 300 degrees F.
Butter and flour an 8-inch square pan (Alton's recommendation).
Alternate: Lightly Crisco down sides & bottom. Cut a piece of wax/parchment to approximately the right size & snip the corners at a diagonal towards the center (so they fold in) & put the paper in the bottom. Then lightly Crisco parchment paper.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
Alternate: Pour the batter into the greased rectangular pan and bake for 35 min & then check every 5 min for doneness. You may want to do this anyway because every oven is different.
Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Recommendation: if you use the wax/parchment paper method you can use two cooling racks (with the brownies in between) to flip the brownies & take off the paper right away. This way the brownies cool faster.
Nutritional Info
HA! You think this is Nutritional! You've got to be joking. :-)
Rating (1-10): 10
Source: Based off of Alton Brown's Recipe (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17907,00.html)
(PLEASE NOTE THERE ARE MODIFICATIONS)
Prep Time: 10-15 Min.
Cook Time: 45 Min. +/-
Set Time: 10-20 Min.
# of Servings: 6-8
Vegetarian: No
Special Utensils: Parchment or Wax Paper, Brownie Pan (Alton recommends an 8" square pan, I tend to use a rectangular one this makes the brownies thinner but there are more pieces to go around.)
Ingredients:
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
Alternate:
Wax/parchment paper
Crisco (less healthy but the brownies come out of the pan easier)
4 Large Eggs
1 cup Sugar (sifted)
1 cup Brown Sugar (sifted)
8 ounces Melted Butter
1 1/4 cups Cocoa (sifted)
2 tsp Vanilla Extract
1/2 cup Flour (sifted)
1/2 teaspoon Kosher Salt
Instructions:
Preheat the oven to 300 degrees F.
Butter and flour an 8-inch square pan (Alton's recommendation).
Alternate: Lightly Crisco down sides & bottom. Cut a piece of wax/parchment to approximately the right size & snip the corners at a diagonal towards the center (so they fold in) & put the paper in the bottom. Then lightly Crisco parchment paper.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
Alternate: Pour the batter into the greased rectangular pan and bake for 35 min & then check every 5 min for doneness. You may want to do this anyway because every oven is different.
Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Recommendation: if you use the wax/parchment paper method you can use two cooling racks (with the brownies in between) to flip the brownies & take off the paper right away. This way the brownies cool faster.
Nutritional Info
HA! You think this is Nutritional! You've got to be joking. :-)
Rating (1-10): 10
Saturday, October 14, 2006
Chicken Curry
Food Category: Dinner, Entree, Meat
Source: Sendsations 1-800-800-8197
Prep Time: 20 Min.
Cook Time: 30 Min. +/-
Set Time: 0 Min.
# of Servings: 4
Vegetarian: No
Special Utensils: Skillet
Ingredients:
1 tb Olive Oil
1 tb Cumin Seed (Crushed)
3 Garlic Cloves (Chopped)
1/4 cup Onion (Chopped)
16 oz tomatoes (1 can)
2 tb Curry Powder
2 tb Water
1 tsp Turmeric
1/4 tsp Salt & Pepper
1/4 cup Cilantro (chopped)
4 Chicken Breasts (diced)
2 cups Cooked Rice
Instructions:
Heat oil in a skillet over moderate heat. Add cumin & stir 30 seconds until fragrant. Add garlic & onions & cook 2 minutes. Stir in tomatoes. In a bowl, combine curry, water & turmeric into paste. Stir into tomato mixture. Add chicken to coat. Reduce heat to low-medium; cover & simmer 20 minutes. Remove from heat; add salt & pepper to taste. Toss with cilantro & serve with rice.
Nutritional Info
Calories: 335
Protein: 30 g
Carb.: 36 g
Fat: 8 g
Fiber: 3 g
RATING (1-10): 8
Source: Sendsations 1-800-800-8197
Prep Time: 20 Min.
Cook Time: 30 Min. +/-
Set Time: 0 Min.
# of Servings: 4
Vegetarian: No
Special Utensils: Skillet
Ingredients:
1 tb Olive Oil
1 tb Cumin Seed (Crushed)
3 Garlic Cloves (Chopped)
1/4 cup Onion (Chopped)
16 oz tomatoes (1 can)
2 tb Curry Powder
2 tb Water
1 tsp Turmeric
1/4 tsp Salt & Pepper
1/4 cup Cilantro (chopped)
4 Chicken Breasts (diced)
2 cups Cooked Rice
Instructions:
Heat oil in a skillet over moderate heat. Add cumin & stir 30 seconds until fragrant. Add garlic & onions & cook 2 minutes. Stir in tomatoes. In a bowl, combine curry, water & turmeric into paste. Stir into tomato mixture. Add chicken to coat. Reduce heat to low-medium; cover & simmer 20 minutes. Remove from heat; add salt & pepper to taste. Toss with cilantro & serve with rice.
Nutritional Info
Calories: 335
Protein: 30 g
Carb.: 36 g
Fat: 8 g
Fiber: 3 g
RATING (1-10): 8
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