Master Meat Mix – Meatloaf and Meatballs

Master Meat Mix – Meatloaf and Meatballs

1 1/2 lb. ground beef

2/3 C. oats, uncooked

1/2 C. diced onion

1 tsp. salt

1/2 tsp. garlic powder

2 eggs

2/3 C. tomato sauce

 

Put ground beef, oats, onion, salt, garlic powder, eggs and tomato sauce in a large bowl. Mix together well with your hands.

 

MEATLOAF: Immediately put into a pan and bake at 350 degrees for 1 hour or until no pink shows in center. Cool 10 minutes before slicing and serving. Or put meat mixture in a 1 gallon freezer bag. Seal, label and freeze. To serve, thaw overnight and cook according to direction above.

 

MEATBALLS: Form meatballs with your hands or a small cookie scoop. Cover a rimmed baking sheet with foil for easy clean-up. Put the raw meatballs on the baking sheet. Bake at 375 for 20-30 minutes, until lightly browned and no longer pink in the center. Cool. Package the cooled meatballs in appropriate size freezer bags or rigid container based on your family size. Seal, label and freeze. To serve, thaw, bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with a sauce, put them in a baking dish and pour the sauce over them. Bake at 350 degrees for 20 -30 minutes, turning the meatballs occasionally while they are cooking.

Serve as is, or over rice, pasta or potatoes, or make meatball subs.

 

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SBD Light Spinach Frittata with Salsa

SBD Light Spinach Frittata with Salsa

1 tsp. extra virgin olive oil

1 small onion, sliced

2 cloves garlic, minced

1 package (10 oz.) frozen spinach, thawed and well drained

2 large eggs

3 egg whites

1/3 C. evaporated skim milk

1/2 C. shredded low-fat mozzarella cheese

 

Heat the oil in a skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 – 7 minutes, until the egg mixture is almost set on top. Sprinkle with the cheese. Serve with salsa.

 

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Orange Marmalade BBQ Chicken

Orange Marmalade BBQ Chicken

1 bottle A1â„¢ Originalâ„¢ or Zesty Steak Sauceâ„¢

1 C. tomato ketchup

1 C. orange marmalade

3 T. cider vinegar

1 T. vegetable oil

1/4 C. brown sugar, firmly packed

2 T. onion, grated

1 T. prepared mustard

2  broiling chickens, split in half (about 2 1/2 lb. each)

 

Combine tomato sauce, A1 Sauce, vinegar, sugar, onion mustard, and chili powder; mix well.  Arrange chickens, cut side down, on greased medium-hot grill. Grill slowly, brushing frequently, with sauce. Turn chickens frequently during grilling period (approx. 25 min. or until chickens are tender & cooked) This sauce is also ideal for basting duck, hamburgers and spareribs

 

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Spicy Cowboy Beans

Spicy Cowboy Beans

To cut the spiciness, seed the jalapeño before adding it to the beans; garnish the dish with sour cream and chopped cilantro.

 

1 lb. dried pinto beans

1 1-lb. fully cooked center-cut ham slice, cut into 1/2-inch cubes

1 1/4-lb. piece salt pork, rind scored in crisscross pattern

1 large onion, chopped

6 T. chili powder

2 garlic cloves, minced

1 jalapeño chili, minced

2 tsp. Worcestershire sauce

1 tsp. hot pepper sauce (such as Tabasco)

1 bay leaf

Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain. Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours. Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.

Golden Baked Potato Casserole

Golden Baked Potato Casserole

3 lbs. large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp. salt
1/2 tsp. black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp. paprika

Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into a 2 quart baking dish which has been sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored, covered, in the refrigerator for up to 2 days.) Bake at 350 degrees for 30 to 40 minutes or until golden brown.

Hawaiian Pork Chops

Hawaiian Pork Chops

1 or more cans of pineapple rings, depending on how many chops you are grilling (1 ring per chop).

1 T. Worcestershire sauce

1 tsp. Louisiana hot sauce

2 T. brown sugar (omit if the pineapple rings are sweetened)

Measure out one C. of juice from the canned pineapple rings. Add the Worchester and the hot sauce, and simmer a few minutes in non-reactive saucepan. Season the chops with salt and fresh-ground black pepper. Baste with the juice mix as they cook.  While the chops grill, grill the pineapple rings until they start to brown. Serve the chops with a pineapple ring on top.

 

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Crab Rangoon

Crab Rangoon

1 pkg Cream cheese; 8 oz

1 Garlic clove; minced

1/4 tsp Worcestershire sauce

1/2 cup Shredded crab;

30 Wanton wrappers

1 Egg

2 tsp Water

Oil for deep frying

 

Directions: The cream cheese should be at room temperature. In a medium bowl cream together the cream cheese, garlic and Worcestershire sauce until smooth. Stir in the crab. Beat the egg with water. Place a tbs of crab mixture in the center of a wanton wrapper. Brush egg mixture on the edge of the wrapper. Pinch the corners together and then bring them to meet in the center, pinching to seal. Continue until all the mixture is used. Deep-fry in hot (375 degrees) oil two or three at a time until browned. Serve warm with sauce.

 

Cornish Hens with Basil-Wild Rice Stuffing

Cornish Hens with Basil-Wild Rice Stuffing

cornish-hens-with-basil-wild-rice-stuffing-35963-ss1 T. olive oil or cooking oil

1/4 C. chopped onion

1 clove garlic, minced

2 C. cooked brown rice

1 C. cooked wild rice

1/4 C. snipped fresh basil

2 T. grated Parmesan cheese

1/2 tsp. salt

1/8 tsp. ground nutmeg

2 1-1/4- to 1-1/2-lb. Cornish game hens

2 T. honey

2 tsp. Dijon-style mustard

 

For stuffing, in a small skillet heat oil over medium heat. Add onion and garlic; cook until vegetables are tender. Stir in brown rice, wild rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36×18-inch piece of heavy foil. Fold in half to make double thickness that measures 18×18 inches. Place stuffing in the center of the foil. Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the stuffing, leaving space for steam to build. Chill the packet until ready to grill. Twist wing tips under back. Tie legs to tail. Stir together honey and mustard. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place hens, breast side up, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until tender (180 degrees F), brushing occasionally with mustard mixture the last 10 minutes of grilling. Place the foil packet of stuffing beside the hens on grill rack. Grill foil packet directly over medium to medium-high coals the last 15 to 20 minutes of grilling. To serve, cut hens in half lengthwise with poultry shears. Serve with stuffing.

 

 

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Grilled Shrimp Caesar

Grilled Shrimp Caesar

Nonstick cooking spray

1-pound shrimp—peeled and de-veined

Freshly ground black pepper

8 C. torn romaine lettuce

Juice of 1 lemon

1/2 C. your favorite vinaigrette salad dressing

2 tsp. anchovy paste, optional

1/4 C. Parmesan cheese

1-1/2 C. seasoned croutons

1 roasted red pepper, cut into strips

2 C. cherry tomatoes

 

Spray the grill with non-stick spray and preheat it to medium-high. Season the shrimp with pepper. Grill, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool. Put the lettuce in a large bowl. Combine the lemon juice, Roasted Garlic Vinaigrette and the anchovy paste in a small bowl. Add the vinaigrette mixture, Parmesan cheese and pepper to the romaine and toss to combine. Divide the romaine among 4 plates, top each salad with grilled shrimp, croutons, red peppers and cherry tomatoes.

 

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SBD Smoked Salmon Frittata

SBD Smoked Salmon Frittata

8 stalks fresh asparagus

1 tsp. extra-virgin olive oil

1/2 Bermuda onion

1/4 C. dry-packed sun-dried tomatoes

2 oz. smoked salmon

1/2 C. liquid egg substitute

1/4 C. water

3 tsp. nonfat dry milk

1/4 tsp. chopped fresh marjoram

Pinch freshly ground black pepper

fat-free sour cream (optional)

salmon roe (optional)

chives (optional)

 

Boil 1″ of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Coat an ovenproof 8″ skillet with cooking spray and place over medium-low heat until hot. Add the olive oil and sauté the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat.  Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4″–6″ from the heat source until the top of the frittata is puffed and set, 2–3 minutes. Top with fat-free sour cream, salmon roe, marjoram, and chives, if desired. Slice into wedges and serve immediately. Try substituting 1 C. of broccoli florets for the asparagus and 2 oz. of ham for the salmon.

 

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SBD Turkey Roll-Ups with Cilantro Mayonnaise

SBD Turkey Roll-Ups with Cilantro Mayonnaise

2 slices turkey breast

2 medium Boston lettuce leaves

2 green onions

2 red bell pepper strips

Cilantro Mayonnaise

 

Place 1 slice of turkey on a lettuce leaf spread with Cilantro Mayonnaise. Add 1 green onion and 1 pepper strip. Fold into a tight, cigar-like roll.

 

 

Cilantro Mayonnaise

 

3/4 C. reduced-fat mayonnaise

3/4 C. loosely packed cilantro leaves

1 tsp. fresh lime juice

1 tsp. light soy sauce

1 small clove garlic

 

Place the mayonnaise, cilantro, lime juice, soy sauce, and garlic in a blender or food processor. Blend until smooth.

 

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Sweet Bulgur Salad

Sweet Bulgur Salad

1 C. Bulgur

1 C. Boiling Water

1 C. Fresh Parsley, chopped

1 C. Fresh Mint, minced

1/2 C. Red Pepper, chopped

4 Scallions, chopped

2 T. Flax Oil

1/4 C. Lemon Juice

1/2 C. Orange Juice

2 T. Soy Sauce

1/2 tsp. Sea Salt

1 tsp. Cumin

1 tsp. Basil

 

Dry roast the bulgur in a skillet on a medium flame for 5 minutes. Stir occasionally. Place bulgur in a bowl, cover with 1 C. boiling water. Let sit approximately 1 hour until the liquid is absorbed. Squeeze bulgur dry, add chopped vegetables. In a bowl, mix remaining ingredients. Pour over bulgur. Refrigerate before serving.

 

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Easy Baked Steaks

Easy Baked Steaks

4 medium beef steaks (or 1 per person eating) thin cuts

2 to 3 pinches of sea salt (or meat tenderizer)

1 tsp. pepper

2 T. Worcestershire sauce.

 

Put steaks in a Pyrex dish and pierce several times with a fork. Add salt and pepper and douse with sauce. Bake in the oven at 400º for 30 min. It usually leaves a nice au juice sauce so the meat is tender and not dry. Don’t over bake! Sauce can be spooned over rice or pasta or potatoes. (you could also vary this by using ginger and soy sauce instead of Worcestershire sauce for an Asian flair)

 

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Corn Dog Mini Muffins

Corn Dog Mini Muffins

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Hot dogs

corn dog mini muffin

Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly. Scoop into a greased mini muffin pan, filling the cups about 2/3’s of the way full. Take hotdogs and cut into 1 inch pieces. Stick into the muffin mixture. Bake at 400 degrees for about 10 minutes, or until the cornbread is a nice golden color. They make the perfect dipping size for kids as well as a great appetizer.

 

 

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Cold Smoked Salmon with Herb Sauce

Cold Smoked Salmon with Herb Sauce

1 C. fresh dill weed

1 C. watercress

3 green onions cut into 1-inch pieces

1 C. plain yogurt

1/2 C. mayonnaise

1 T. grated lemon peel

1 whole (5 pound) smoked salmon

1 bunch fresh dill weed, for garnish

 

Make Herb Sauce. Place dill weed, watercress and onions in food processor. Cover and process until minced. Stir in remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.  Remove head, tail and fins from salmon. Carefully peel off skin. Place on large platter. Serve with Herb Sauce. Garnish with fresh dill weed, watercress or sliced lemon if desired.

 

New World Chili

New World Chili

 

1 lb. turkey breast tenderloin, cut into 1-inch pieces

1 28-oz. can diced tomatoes

1 15-oz. can black beans, rinsed and drained

1 8-oz. can tomato sauce

1 C. peeled, seeded and cubed butternut squash or pumpkin

1 medium onion, chopped

1/2 C. chicken broth

1/2 C. frozen whole kernel corn

1/2 C. dried cranberries

1 fresh jalapeño pepper, seeded and finely chopped

1 T. chili powder

1 clove garlic, minced

Chicken broth

2 C. shredded fresh spinach

4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 C.)

 

In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 C. chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese.

 

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Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous

Chicken in a Horseradish Pan Sauce over Orange and Herb Couscous

3 T. extra-virgin olive oil (EVOO)

4 6oz boneless, skinless chicken breast halves

Salt and freshly ground black pepper

2 1/4 C. chicken stock or broth

1 1/2 C. plain couscous

Zest of 1 navel orange

3 T. chopped fresh flat-leaf parsley

1 medium yellow onion, finely chopped

2 T. prepared horseradish

1 T. fresh thyme leaves, chopped

1 T. Dijon mustard

1/2 C. half-and-half

 

Preheat a large nonstick skillet with 2 T. of EVOO over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook 5-6 minutes per side. While the chicken is cooking, in a sauce pot combine 1 1/2 C. of the chicken stock and remaining EVOO. Cover the pot and raise the heat; bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest, and parsley, then stir. Cover and let stand 5 minutes. Remove the chicken from the skillet to a plate and tent with foil to keep arm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 C.  of the remaining stock, and the half-and-half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3-4 minutes. Return the chicken to the skillet to heat, about 1 minute. Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the horseradish pan sauce.

 

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Drunken Cheesy Bread

Drunken Cheesy Bread

1/2 baguette, cut into 2-inch slices
1/2 small yellow onion, thinly sliced
¼ – 1/8 pound thinly sliced cooked ham
3/4 – 1 C. white wine
1/2 tsp. black pepper
1 1/2 C. (6 oz.) grated Gruyere

Heat oven to 400 F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyere. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates. Tip: If you don’t have Gruyere, you can substitute Swiss, Monterey Jack, fontina, or white Cheddar.

Sweet Olive Jam

Sweet Olive Jam

2 C. drained and pitted Kalamata olives (packed)
1 C. drained and pitted high-quality green olives (packed)
1 1/3 C. sugar
1 1/3 C. water
1 medium lemon
1 large green apple, peeled, cored and diced
1/3 C. mild honey

Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 C. water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a C. liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate.

Do Your Own Kabobs

Do Your Own Kabobs

3lbs beef cubes or 1 1/4″ meat strips from 1″ sirloin tip (or use lamb, fresh pork, various sausages cubes, boneless chicken cubes or strips or other meats)

20 medium-sized fresh mushrooms

Assortment of apple wedges, mango slices, smoked sausage, steamed new potatoes, red pimento peppers, yellow squash, zucchini or plantain

1 fresh pineapple cut into 1 1/2″ cubes

20 cherry tomatoes or 5 small tomatoes, quartered

2 large bell peppers cut into 1 1/2″ cubes

3 large onions, quartered

 

Each person can fix the combination of their choice and cook them as desired while socializing. Ingredients are based on 20 people. Preheat the grille. Let the guests thread the skewers, alternating meat with vegetables. Then place their kabob on the grille, brushed with marinade and cook to their preference turning frequently. Fresh salads and fruit round out this relaxed gathering.

 

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Fresh Tomato Salad with Herb Dressing

Fresh Tomato Salad with Herb Dressing

3 lbs. Assorted varieties and colors of tomatoes

1/2 pint Cherry tomatoes

4 slices Sour dough bread

2 T. Virgin olive oil

1 clove Fresh garlic, peeled

1/2 clove Fresh garlic, peeled

1 each Salted anchovies – soaked in water for 30 minutes and rinsed

1/2 C. Virgin olive oil

2 T. Parsley, chopped fine (amount after chopping for all herbs)

2 T. Chervil, chopped fine

2 T. Chives, chopped fine

2 T. Basil leaves, chopped fine

Salt and black pepper

 

Prepare the garlic croutons by brushing the bread on both sides with olive oil, then toasting. After toasting, rub the bread lightly with the garlic clove and set aside. Prepare the herb dressing for the tomatoes by pounding the garlic clove with the anchovies in a mortar and pestle until smooth. Combine with the chopped herbs, oil and season to taste with salt and black pepper. Slice the tomatoes and stem the cherry tomatoes then toss in the herb dressing . Arrange the slices in a stack on top of the crouton. Drizzle the herb dressing over the tomato slices and around the plate and sprinkle the cherry tomatoes and picked herb leaves around as a garnish.

Cilantro Salmon Spread

Cilantro Salmon Spread

1 C. cooked Salmon, flaked

¾ C. Cilantro Leaves

1 T. chopped White Onion

1 T. Lemon Juice

1 T. Mayonnaise

½ tsp. Mustard

24 Melba Rounds or other Cracker

 

Place salmon, cilantro leaves and onion in a food processor.  Mix at medium speed for 30 seconds.  Add lemon juice, mayo and mustard.  Mix at high speed for 1 minute or until mixture is fairly smooth.  Slather each melba round with the spread and serve immediately.

 

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Sausage Patty Surprise

Sausage Patty Surprise

1-1/2 lb. ground pork sausage meat

3 T. olive oil

1 head garlic, peeled and chopped fine

Gray salt

Freshly-ground pepper

1/3-C. white wine

4 slices Monterrey Jack cheese

 

Divide sausage meat into 8 equal pieces and form into patties. Set aside.  Heat a T. of oil in a small saucepan over low heat.  Add garlic, salt and pepper and sauté very slowly to avoid browning. Stir often.  After 3 minutes, add white wine and let simmer slowly until wine has evaporated and garlic is very soft.  If necessary, add a little more wine to keep garlic from browning.  Remove from heat and mash slightly with a fork.  Place half the sausage patties on a work surface and spread with the garlic mixture.  Place the remaining sausage patties on top and pinch ends to seal garlic mixture inside.  Pre-heat oven to 375 degrees F.  Sear sausage patties on a grill pan or skillet on both sides.  Cook for about 10 minutes and top with a slice of jack cheese. Keep warm.

 

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Pizza Dough

Pizza Dough

1 1/2 C. Beer

1 1/2 tsp. Salt

1 T. Sugar

2 T. Shortening

4 1/2 C. Bread Flour

2 tsp. Yeast

 

Measure ingredients into pan in order listed.  Select the pasta/dough setting.  When cycle is complete, remove dough and knead in enough flour to make dough easy to handle.  Grease 3 12” pans and sprinkle with cornmeal if desired.  Divide dough into 3 pieces.  Roll out dough and place on pan.  Top pizza as desired and bake 15-25 minutes at 425 degrees.

Olive-Onion Puffs

Olive-Onion Puffs

1 C. Chopped pitted Black Olives, drained
1/2 C. Grated Parmesan Cheese
1/2 C. Mayonnaise
2 Green Onions, finely chopped
1 Sourdough baguette, cut crosswise on slight diagonal into 1/2-inch thick slices

 

Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tsp. olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

 

Luscious Lime Shrimp

Luscious Lime Shrimp

3 tsp. fresh lime juice

1 green onion, chopped

2 tsp. chopped fresh cilantro

1 tsp. minced, seeded jalapeno

1 tsp. olive oil

1/2 tsp. minced garlic

20 large shrimp (about a lb.) peeled & de-veined

1 tsp. minced red pepper

20 cucumber slices

 

Stir together lime juice, green onion, cilantro, jalapeno, oil, and garlic in medium bowl. Toss the shrimp with 2 T. of the dressing in another medium bowl. Cover and refrigerate shrimp for 30 minutes. Preheat broiler (or grill). Broil shrimp about 3 inches from heat for 1 1/2 minutes per side or until opaque. Immediately toss hot shrimp with the remaining dressing and red pepper and cool to room temperature. Arrange shrimp on cucumber slices. Make 20 appetizers.

 

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Spinach Phyllo Triangles

Spinach Phyllo Triangles

Spinach Phyllo Triangles10oz. Frozen Chopped Spinach

1/2 C. Chopped Onion

1 Clove Garlic, chopped

6oz. Feta Cheese, crumbled

1/2 tsp. Dried Oregano, crushed

12 Sheets Phyllo Dough

1/2 C. Butter, melted

 

For filling cook spinach, onion, and garlic according to spinach package directions.  Drain well in sieve.  Press the spinach with the back of a spoon to release excess moisture.  Combine spinach, Feta, and oregano.  Lightly brush 1 sheet of phyllo dough with some of the melted butter.  Place another sheet on top, brush with butter again.  Place a third sheet and repeat with the butter.  Cover remaining phyllo with damp cloth to prevent drying.  Cut the stack of phyllo dough into 6 lengthwise strips.  For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle.  Continue folding into triangle shape that encases filling.  Continue with rest of phyllo dough and filling.  Place triangles on baking sheet.  Brush with butter and bake in 375F oven for 18-22 minutes, or until golden.  Serve warm.

 

Chicken Dumplings with Sesame Dipping Sauce

Chicken Dumplings with Sesame Dipping Sauce

Chicken Dumplings with Sesame Dipping Sauce1/2 pound ground chicken
1/4 C. thinly sliced scallions
1/4 C. minced canned water chestnuts
1/4 C. chopped cilantro
4 tsp. low-sodium soy sauce
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
24 wonton wrappers (3-inch square)

1/4 C. low-sodium soy sauce
1 T. sesame oil
2 tsp. rice vinegar
1/2 tsp. sugar
1/4 C. thinly sliced scallions

In medium bowl, combine chicken, scallions, water chestnuts, cilantro, soy sauce, ginger, salt, and pepper. Mix well. Working with several wonton wrappers at a time and keeping remainder loosely covered with a dampened cloth, start filling wontons: Place a generous tsp.ful of filling on bottom half of wrapper. With wet finger or pastry brush, moisten two sides of wonton. Fold two moistened sides over filling and press to seal and form triangle. Repeat with remaining wonton wrappers and filling. In a small bowl, whisk together soy sauce, sesame oil, vinegar, sugar, and scallions. Bring large pot of water to boil. Add dumplings and cook until they float to surface and chicken is cooked through (filling will be firm to the touch), about 4 minutes. Drain. Serve with dipping sauce.

Fat Smash Teriyaki Green Beans

Fat Smash Teriyaki Green Beans

1 1 lb. bag of frozen green beans

2 tsp. olive oil

1/4 C. of McCormick Grill Mates Teriyaki grilling sauce

1 C. Kikkoman stir-fry sauce

3T of House of Tsang classic stir-fry sauce

2 shakes Worcestershire sauce

2 shakes soy sauce

2 shakes Kikkoman teriyaki sauce

 

Heat oil until very hot. Drop frozen beans into oil and turn immediately to coat beans with oil. Add the remaining ingredients and stir until well coated. Cook on low until tender, approximately 15 minutes. Season to taste.

 

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Fat Smash Tasty Tomatoes

Fat Smash Tasty Tomatoes

4 Medium Tomatoes

2 tsp. minced Chives

3 tsp. low fat Mayonnaise

1 1/2 tsp. Dijon Mustard

Salt and Pepper

4 tsp. Grated Parmesan Cheese

 

Preheat oven to 375. Cut tomatoes in half horizontally and place cut side up on baking tray. In bowl stir chives, mayo, mustard, salt, pepper and two tsp. of cheese. Once mixed, divide between tomatoes. Sprinkle remaining cheese over top and bake for 10 minutes or until tomatoes are hot. Once this is done, quickly put the tomatoes under the broiler to really get the topping brown and melted. Serve hot.

 

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Easy Garlic Parmesan Popovers

Easy Garlic Parmesan Popovers

Easy Garlic Parmesan Popovers2 tablespoons bacon fat
1 1/2 cups milk, at room temperature
3 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons freshly grated Parmesan

Preheat oven to 425 degrees F. Place a popover pan (or standard muffin tin) into the oven. In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture. Place into oven and bake for 25-30 minutes, or until golden brown. Serve immediately with butter and Parmesan.

Fat Smash Roasted Sea Bass

Fat Smash Roasted Sea Bass

1/2 C. fresh Bread Crumbs

1 clove Garlic, minced

3 tsp. chopped Parsley

2 tsp. fresh minced Basil

2 tsp. drained Capers

1 tsp. Dijon Mustard

1 tsp. fresh Lemon Juice

Salt and Pepper

3 tsp. EVOO

4 4oz. Sea Bass Fillets, no skin

 

Preheat oven to 350. Mix bread crumbs, garlic, parsley, basil, capers, mustard, lemon, salt and pepper in a small bowl. In a frying pan over high heat, sauté the sea bass in oil for 1-2 minutes on each side. Apply the bread crumb mixture to each fillet and make sure it adheres. Place fillets on a rack set in a roasting pan. Cook for 10 minutes or until done to your liking.

 

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Blueberry Glazed Salmon

Blueberry Glazed Salmon

Blueberry Glazed Salmon

8 oz. salmon

1 cup blueberries

1 T. balsamic vinegar

1 T. honey

1 T. lemon juice

1 sprig rosemary

Black pepper, to taste

 

Preheat oven to 450 degrees F. Line baking sheet with foil and spray with nonstick spray. In small saucepan, add in ½ cup blueberries, balsamic vinegar, honey, rosemary and lemon juice. Heat at medium-high until blueberries release their juices. Place salmon on baking sheet and season with black pepper. Pour half the blueberry mixture on the salmon and add the remaining ½ cup of blueberries. Cook for 10 minutes or until salmon is cooked through. Remove and pour remaining blueberry mixture on salmon.

Grilled Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

4 4-ounce salmon fillets

1/2 teaspoon chipotle pepper powder

1 tablespoon olive oil

Pinch of salt

1 cup fresh blueberries

1 large jalapeño pepper, finely chopped

2 tablespoons finely chopped red onion

1/4 cup chopped cilantro

1 tablespoon lime juice

1/4 teaspoon salt

 

Heat the grill. Place the salmon skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand. In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice. When the grill is hot, use tongs to swab the grate with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farm-raised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot. Serving Suggestion Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene.

 

Nutritional Information

260 calories, 12 g. fat, 65 mg. cholesterol, 390 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein

Fat Smash Mahi-Mahi Satay with Lemongrass, Brown Rice, Snow Peas, and Ponzu Dipping Sauce

Fat Smash Mahi-Mahi Satay with Lemongrass, Brown Rice, Snow Peas, and Ponzu Dipping Sauce

1 C. Ponzu

2 tsp. Honey

1 tsp. chopped Cilantro

1 tsp. minced Ginger

1 tsp. minced Scallion

1 tsp. minced Garlic

1 tsp. Sambal

1 tsp. Sesame Oil

 

2/3 C. short-grain Brown Rice

3 C. Chicken Stock

1 tsp. chopped Scallion

1 tsp. minced Lemongrass

 

4 4oz. portions Mahi-Mahi, cut into thin strips and skewered

2 C. Snow Peas

2 tsp. Olive Oil

1 tsp. Soy Sauce

 

Dipping Sauce: Combine Ponzu, honey, cilantro, ginger, scallion, garlic, sambal and sesame oil. Mix well and set aside. In a pot combine rice, stock, scallion and lemongrass. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until rice is cooked. Marinate the mahi-mahi skewers in one quarter of the dipping sauce for at least 10 minutes. Place on hot grill or under broiler and cook for 1 1/2 minutes per side. Heat olive oil in wok or sauté pan over high heat. When oil begins to smoke, add snow peas and stir fry for two minutes. Add soy sauce and stir and remove from heat. Serve skewers over rice and snow peas with dipping sauce on the side.

 

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Fat Smash Kidney Beans with Sautéed Shrimp and Asparagus

Fat Smash Kidney Beans with Sautéed Shrimp and Asparagus

3 C. Kidney Beans, cooked and drained

12 oz. Raw Shrimp, peeled and deveined

1 T. Olive Oil

2 T. White Wine

2 C. Asparagus, steamed and chopped

2 C. Vegetable Stock

1 T. each Fresh Basil and Thyme, chopped

To taste Salt and Pepper

 

Marinade for Shrimp:

2 T. Fresh Lemon Juice

2 tsp. Fresh thyme, chopped

4 T. Basil, chiffonade

1 clove Garlic

1 T. Extra Virgin Olive Oil

To taste Salt and Pepper

 

Combine marinade ingredients, add shrimp, and let stand in refrigerator for 20 minutes. Drain marinade. Heat 1 T olive oil in a sauté pan over high heat and cook shrimp for 2 minutes per side. Add garlic and briefly sweat until aromas are released. Add kidney beans and white wine and cook for 1 minute over high heat. Add stock, bring to a simmer, and add asparagus. Heat through until all ingredients are hot and shrimp is a white, opaque color. Remove from the heat, add fresh herbs, season to taste with salt and pepper, and serve.

 

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Fat Smash Grilled Chicken Breast

Fat Smash Grilled Chicken Breast

2 tsp. fresh Lemon Juice

2 tsp. chopped Fresh Oregano

4 tsp. fresh Basil, cut into thin strips

1 clove Garlic

1 tsp. Evoo

2 boneless, skinless Chicken Breasts, 7-8oz. each.

 

Jus:

1 tsp. diced Carrot

1 tsp. diced Celery

1 tsp. diced Onion

1/2 tsp. minced Garlic

2 tsp. EVOO

1 tsp. White Wine

2 1/2 C. Chicken Stock

1 Bay Leaf

Salt and Pepper to Taste

 

Jus: Over medium heat, sweat carrot, celery, onions and garlic in olive oil. Add white wine and cook for 2 minutes. Add stock and bay leaf. Simmer for 20 minutes and strain. Prepare a grill or broiler for chicken. Combine marinade ingredients; add chicken and let stand in refrigerator 20 minutes. Drain and discard marinade. Grill breasts over high heat until cooked through, about 10 minutes.

 

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Fat Smash Green Bean Salad

Fat Smash Green Bean Salad

1 lb. fresh Green Beans, trimmed

10 Cherry Tomatoes, halved

1 Yellow Bell Pepper, seeded and julienned

1/2 C. chopped Green Bell Pepper

1/4 C. chopped fresh Parsley

 

Dressing:

1 tsp. Dijon Mustard

1/4 C. Olive Oil

1/4 C. Fresh Lemon Juice

1/4 tsp. Fresh Ground Pepper

1/8 tsp. Salt

 

Wash green beans. Drop them into a saucepan of boiling water. Cook until slightly crisp; about four minutes. Drain water and let beans cool. Add tomatoes, peppers and parsley. Combine all dressing ingredients in a small bowl and stir well. Pour dressing over salad; toss. Refrigerate at least an hour; toss again before serving.

 

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Asparagus Negimaki

Asparagus Negimaki

Asparagus Negimaki24 thin asparagus spears, trimmed
1/2 C. soy sauce
1/4 C. sugar
1/4 C. mirin or 1/4 C. dry sherry
1 T. fresh ginger, grated
1 garlic clove, minced
1 bunch green onion, greens portions only
1 1/2 lb. beef tenderloin
fresh ground black pepper, to taste

Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan. Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking. In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool. Cut green onions in fourths, lengthwise, so you have long strips. Slice beef in 1/4 inch slices, then pound to tenderize and thin out. Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper. Place an asparagus spear and a piece of green onion on the beef slice and roll up. Do the same with the remaining asparagus and beef. Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture. Remove to a serving platter and drizzle generously with soy sauce mixture.

Fat Smash Garbanzo Beans with Chicken, Broccoli, and Tomato Broth

Fat Smash Garbanzo Beans with Chicken, Broccoli, and Tomato Broth

3 C. Garbanzo Beans, cooked

2 Boneless, Skinless Chicken Breasts, julienned

1 T. Olive Oil

2 C. Broccoli, steamed and chopped

 

Marinade:

 

2 T. Fresh Lemon Juice

2 tsp. Fresh Oregano, chopped

4 T. Fresh Basil, cut into chiffonade (thin strips)

1 clove Garlic

1 T. Extra Virgin Olive Oil

To taste Salt and Pepper

 

Tomato Broth:

3 Roma Tomatoes, roughly chopped

1 T. Olive oil

1 bunch Basil stems (after leaves have been removed for marinade)

1 Bay leaf

3 C. Chicken Broth

2 ea Garlic cloves, whole

1/4 C. ea Carrot, onion, celery, chopped

1 T. White wine

To taste Salt and Pepper

 

To make tomato broth, heat olive oil over medium heat and sweat carrots, onions, celery and garlic cloves, approximately 2 minutes. Add white wine and cook for 1 minute. Add tomatoes, broth, bay leaf, and basil stems. Reduce heat and simmer for 20 minutes. Strain and set aside. Combine marinade ingredients, add chicken, and let stand in refrigerator for 20 minutes. Drain marinade. Heat 1 T. olive oil in a sauté pan over high heat and cook chicken until fully cooked (test one piece by cutting into it). Add garlic and briefly sweat until aromas are released. Add garbanzo beans and cook for 1 minute over high heat. Add tomato broth, bring to a simmer, and add broccoli. Heat through until all ingredients are hot. Remove from the heat, add fresh herbs, season to taste with salt and pepper, and serve.

 

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