Ingredients
4 boneless, skinless chicken breasts (1 lb.)
1 tsp Italian seasoning
1/2 tsp garlic-pepper blend
1/2 tsp paprika
1/4 tsp salt
1/4 cup chicken broth
1 pkg (8 oz) sliced fresh mushrooms (3 cups)
Directions
Sprinkle both sides of chicken with Italian seasoning, garlic-pepper blend, salt & paprika.
Heat 10-in nonstick skillet over medium heat. Add chicken; cook 3 minutes. Turn chicken; reduce heat to medium-low. Stir in broth and mushrooms.
Cover; cook 4 to 7 minutes or until chicken is no longer pink when center of thickest part is cut (170�F).
Number of Servings: 4
Sunday, November 30, 2008
Pong Pong Pork Chops
Ingredients
4 pork loin chops
1 medium onion, sliced thin
2 cloves garlic, minced
2 tbsp soy sauce
2 tsp hot mustard
2 tsp Splenda
2 tsp sesame oil
2 tbsp tabasco sauce
4 tbsp peanut butter
1/2 cup water
1 tsp powdered ginger
Directions
In a non-stick skillet saute' onion and garlic with a small amount of water until onion is translucent and set aside.
Trim all fat from chops and make small cuts through any membrane on the outside to prevent chops from curling.
Brown pork chops on both sides and then return onions and garlic to pan.
Mix the rest of the ingredients to make a sauce, thin with more water if needed.
Add to pan chops, onions and garlic and heat through.
Serve with rice.
Chicken breasts can be used instead of pork.
Number of Servings: 4
4 pork loin chops
1 medium onion, sliced thin
2 cloves garlic, minced
2 tbsp soy sauce
2 tsp hot mustard
2 tsp Splenda
2 tsp sesame oil
2 tbsp tabasco sauce
4 tbsp peanut butter
1/2 cup water
1 tsp powdered ginger
Directions
In a non-stick skillet saute' onion and garlic with a small amount of water until onion is translucent and set aside.
Trim all fat from chops and make small cuts through any membrane on the outside to prevent chops from curling.
Brown pork chops on both sides and then return onions and garlic to pan.
Mix the rest of the ingredients to make a sauce, thin with more water if needed.
Add to pan chops, onions and garlic and heat through.
Serve with rice.
Chicken breasts can be used instead of pork.
Number of Servings: 4
Parmesan Fries
Ingredients
4 large potatoes
1/2 tbsp ground thyme
1/2 tsp black pepper
1 tbsp olive oil
1/2 tsp salt
1/4 cup grated parmesean cheese
Directions
Cut potatoes into fry like strips, and pat wedges dry with a paper towel.
Place in a bowl and toss with thyme and pepper, and drizzle with oil.
Place single layer on a baking sheet, and bake at 450 degrees for 30 minutes.
Sprinkle cheese and salt evenly over wedges.
Bake for another 10 minutes to brown.
Number of Servings: 6
4 large potatoes
1/2 tbsp ground thyme
1/2 tsp black pepper
1 tbsp olive oil
1/2 tsp salt
1/4 cup grated parmesean cheese
Directions
Cut potatoes into fry like strips, and pat wedges dry with a paper towel.
Place in a bowl and toss with thyme and pepper, and drizzle with oil.
Place single layer on a baking sheet, and bake at 450 degrees for 30 minutes.
Sprinkle cheese and salt evenly over wedges.
Bake for another 10 minutes to brown.
Number of Servings: 6
Vegetarian Taco Salad
Ingredients
8 Taco Shells or 120 grams baked tortill chips
1 15 oz can pinto beans
2 cups shredded lettuce
4 Tablespoons shredded low fat cheddar cheese
4 tablespoons salsa
4 tablespoons fat free sour cream
4 tablespoons taco sauce
Directions
1. Drain beans.
2. Heat and slightly mash beans in a skillet
3. Spoon 1/2 cup beans over chips. Add a tablespoon of sour cream and 2 tablespoons of salsa.
4. Mound on lettuce, tomato, and a tablespoon of grated cheese. Top with taco sauce.
Serves 4 (includes 2 taco shells or 30 g baked tortilla chips)
8 Taco Shells or 120 grams baked tortill chips
1 15 oz can pinto beans
2 cups shredded lettuce
4 Tablespoons shredded low fat cheddar cheese
4 tablespoons salsa
4 tablespoons fat free sour cream
4 tablespoons taco sauce
Directions
1. Drain beans.
2. Heat and slightly mash beans in a skillet
3. Spoon 1/2 cup beans over chips. Add a tablespoon of sour cream and 2 tablespoons of salsa.
4. Mound on lettuce, tomato, and a tablespoon of grated cheese. Top with taco sauce.
Serves 4 (includes 2 taco shells or 30 g baked tortilla chips)
Turkey Taco Salad
Ingredients
2 oz ground turkey
1 1/2 cups romaine lettuce
1/4 cup red kidney beans
1/4 cup cheddar cheese
1/8 cup onions
1/2 oz tortilla chips
2 tbsp salsa
Directions
Brown turkey and then add the taco seasoning.
Chop lettuce and add kidney beans and onion. Rinse the lettuce, onion and kidney beans.
Add the turkey and cheese to the salad.
Crush tortilla chips and add to the top of the salad.
Add salsa and enjoy!
Number of Servings: 1
2 oz ground turkey
1 1/2 cups romaine lettuce
1/4 cup red kidney beans
1/4 cup cheddar cheese
1/8 cup onions
1/2 oz tortilla chips
2 tbsp salsa
Directions
Brown turkey and then add the taco seasoning.
Chop lettuce and add kidney beans and onion. Rinse the lettuce, onion and kidney beans.
Add the turkey and cheese to the salad.
Crush tortilla chips and add to the top of the salad.
Add salsa and enjoy!
Number of Servings: 1
Pepperoni Pizza Sandwich Wrap
Ingredients
1 sandwich wrap in sundried tomato flavor (or any flavor that suits you)
1/4 cup pizza sauce
1/4 cup 2% milkfat mozzarella cheese
17 turkey pepperoni slices
5 jumbo olives, sliced
Directions
Preheat oven to 400*. Place cookie sheet in oven while pre-heating.
Place wrap on cookie sheet and place in oven for 2-5 minutes (watch to make sure does not burn just crisps).
Take out of oven and turn on broiler.
Place toppings on wrap.
Put under broiler for another 1-3 minutes or until done to your liking.
ENJOY!
Number of Servings: 1
1 sandwich wrap in sundried tomato flavor (or any flavor that suits you)
1/4 cup pizza sauce
1/4 cup 2% milkfat mozzarella cheese
17 turkey pepperoni slices
5 jumbo olives, sliced
Directions
Preheat oven to 400*. Place cookie sheet in oven while pre-heating.
Place wrap on cookie sheet and place in oven for 2-5 minutes (watch to make sure does not burn just crisps).
Take out of oven and turn on broiler.
Place toppings on wrap.
Put under broiler for another 1-3 minutes or until done to your liking.
ENJOY!
Number of Servings: 1
Saturday, November 29, 2008
Romesco Dip
Ingredients
Almonds, 1 cup, whole
*Trader Joe's Fire Roasted Red Peppers, 2 cup (with water from jar)
Bread, whole wheat (including toast), 2 slice
Garlic, 3 cloves
Olive Oil, .25 cup
Parsley, .2 cup
Directions
Serves 12.
In a skillet, heat almonds over medium heat until dark golden brown on both sides and fragrant. Toast whet bread. Allow both to cool.
Add almonds to the food processor and pulse a couple of times. Rip bread into large pieces, add to almonds. Pulse a few times, then add red peppers, garlic and parsley (reserve some parsley for garnish). Pulse until well-blended, then drizzle in olive oil and water/juice from red pepper jar.
This should be thick enough for dipping or spreading.
Dip celery, carrots or endive leaves into the dip. Or spread on toast points.
Number of Servings: 12
Almonds, 1 cup, whole
*Trader Joe's Fire Roasted Red Peppers, 2 cup (with water from jar)
Bread, whole wheat (including toast), 2 slice
Garlic, 3 cloves
Olive Oil, .25 cup
Parsley, .2 cup
Directions
Serves 12.
In a skillet, heat almonds over medium heat until dark golden brown on both sides and fragrant. Toast whet bread. Allow both to cool.
Add almonds to the food processor and pulse a couple of times. Rip bread into large pieces, add to almonds. Pulse a few times, then add red peppers, garlic and parsley (reserve some parsley for garnish). Pulse until well-blended, then drizzle in olive oil and water/juice from red pepper jar.
This should be thick enough for dipping or spreading.
Dip celery, carrots or endive leaves into the dip. Or spread on toast points.
Number of Servings: 12
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