Defrost and cut up Turkey tenderloin
Cover in a mixture of olive oil and italian dressing. Not a lot of Italian
Sautee in honey mustard dipping sauce and honey mustard dressing. Cook for short time, until lightly browned
Finish in oven, ~15-20 minutes
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Wednesday, May 28, 2014
Sunday, June 16, 2013
Meatball's & sauce (mom's)
SAUCE
2 cans Hunts Puree - 22 points total
1 can Pastene Ground Peeled Tomatoes - 7 per can * You can add 2 cans
1/2 can water per can - 0 points
SPICES - These measurements are per can of sauce added - 1/4 teaspoon (dried) of each spice, crush in palm before adding
Basil leaves - 0 points
Parsley - 0 points
Mint flakes - 0 points
1 medium onion, chopped - 0 points
4-5 cloves of garlic - (you can add the whole clove and remove later, or chop it up and leave it in) 0 points
Salt - To taste - 0 points
Pepper - To taste - 0 points
Sweet italian sauage links - 1 lb (6-8 links) - 40 points
Kraft Parmesan & Romano cheese - up to 1/4 cup - 8 points
- Pre-heat over to 350 degrees.
- In large pan, mix together: sauce, water, spices, onion, salt, pepper.
- Throw it in the oven, covered.
- Make your meatballs (see below)
- Add meatballs to the top of the sauce, spoon sauce over the meatballs, don't mix up the sauce (meatballs will fall apart)
- Put in over for a while (30-60 minutes)
- Add some grated cheese and mix up the sauce
- Cover, back in over
- Keep an eye/ear on it - Don't let it boil. It will get to the point where it is boiling. At that point, turn the temp down to 275-325, mixing periodically
MEATBALLS
1/2 pound ground pork - 8 points
1.5 pounds ground beef 93% - 22 points
2 eggs - 4 points
1 cup plain bread crumbs - 11 points
SPICES - These measurements are per pound of meat - 1/4 teaspoon (dried) of each spice, crush in palm before adding
Basil leaves - 0 points
Parsley - 0 points
Mint flakes - 0 points
FINELY chop 1 medium onion, set aside in a bowl - 0 points
Kraft Parmesan & Romano cheese - up to 1/16 cup - 2 points
Salt - to taste
Pepper - to taste
1/4 - 1/2 cup of sauce
- In a bowl add all ingredients EXCEPT bread crumbs and onion. Mix slowly with a spoon, and slowly add bread crumbs and onion. Add sauce to the mix. If not dry, add 1/4 cup. If dry, add up to 1/2 cup.
**Don't over mix!!
2 cans Hunts Puree - 22 points total
1 can Pastene Ground Peeled Tomatoes - 7 per can * You can add 2 cans
1/2 can water per can - 0 points
SPICES - These measurements are per can of sauce added - 1/4 teaspoon (dried) of each spice, crush in palm before adding
Basil leaves - 0 points
Parsley - 0 points
Mint flakes - 0 points
1 medium onion, chopped - 0 points
4-5 cloves of garlic - (you can add the whole clove and remove later, or chop it up and leave it in) 0 points
Salt - To taste - 0 points
Pepper - To taste - 0 points
Sweet italian sauage links - 1 lb (6-8 links) - 40 points
Kraft Parmesan & Romano cheese - up to 1/4 cup - 8 points
- Pre-heat over to 350 degrees.
- In large pan, mix together: sauce, water, spices, onion, salt, pepper.
- Throw it in the oven, covered.
- Make your meatballs (see below)
- Add meatballs to the top of the sauce, spoon sauce over the meatballs, don't mix up the sauce (meatballs will fall apart)
- Put in over for a while (30-60 minutes)
- Add some grated cheese and mix up the sauce
- Cover, back in over
- Keep an eye/ear on it - Don't let it boil. It will get to the point where it is boiling. At that point, turn the temp down to 275-325, mixing periodically
MEATBALLS
1/2 pound ground pork - 8 points
1.5 pounds ground beef 93% - 22 points
2 eggs - 4 points
1 cup plain bread crumbs - 11 points
SPICES - These measurements are per pound of meat - 1/4 teaspoon (dried) of each spice, crush in palm before adding
Basil leaves - 0 points
Parsley - 0 points
Mint flakes - 0 points
FINELY chop 1 medium onion, set aside in a bowl - 0 points
Kraft Parmesan & Romano cheese - up to 1/16 cup - 2 points
Salt - to taste
Pepper - to taste
1/4 - 1/2 cup of sauce
- In a bowl add all ingredients EXCEPT bread crumbs and onion. Mix slowly with a spoon, and slowly add bread crumbs and onion. Add sauce to the mix. If not dry, add 1/4 cup. If dry, add up to 1/2 cup.
**Don't over mix!!
Fish (mom's)
FISH
Haddock
5-8 ritz crackers
2 tabs butter, melted
lemon
- put crackers in a bag, crush them (use a rolling pin or a can)
- combine crackers crumbs with melted butter
- wash fish, put in baking pan
- squeeze lemon on top
- add crumbs to top
- bake for 12 minutes at 350 degrees uncovered
- if you want crispy crumbs, put back in over with broiler on. Watch carefully
Salmon
- Wash fish, put in baking pan
- pre-heat broiler, broil for 4-5 minutes
- put butter on top of fish
- back in over for 5-6 minutes
- should be 10-12 minutes total
Swordfish
- Wash fish, put in baking pan
- pre-heat broiler, broil for 4-5 minutes
- put butter on top of fish
- back in over for 5-6 minutes
- should be 10-12 minutes total
Shrimp (26-30 count)
5-8 ritz crackers
2 tabs butter, melted
cut up garlic
lemon
- put crackers in a bag, crush them (use a rolling pin or a can)
- combine crackers crumbs with melted butter and garlic
- De-shell
- wash and put in pan
- squeeze lemon on top
- add crumbs to top
- bake for 7-12 minutes at 350 degrees uncovered
Haddock
5-8 ritz crackers
2 tabs butter, melted
lemon
- put crackers in a bag, crush them (use a rolling pin or a can)
- combine crackers crumbs with melted butter
- wash fish, put in baking pan
- squeeze lemon on top
- add crumbs to top
- bake for 12 minutes at 350 degrees uncovered
- if you want crispy crumbs, put back in over with broiler on. Watch carefully
Salmon
- Wash fish, put in baking pan
- pre-heat broiler, broil for 4-5 minutes
- put butter on top of fish
- back in over for 5-6 minutes
- should be 10-12 minutes total
Swordfish
- Wash fish, put in baking pan
- pre-heat broiler, broil for 4-5 minutes
- put butter on top of fish
- back in over for 5-6 minutes
- should be 10-12 minutes total
Shrimp (26-30 count)
5-8 ritz crackers
2 tabs butter, melted
cut up garlic
lemon
- put crackers in a bag, crush them (use a rolling pin or a can)
- combine crackers crumbs with melted butter and garlic
- De-shell
- wash and put in pan
- squeeze lemon on top
- add crumbs to top
- bake for 7-12 minutes at 350 degrees uncovered
Hannah's Turkey Stuffed Peppers - Biggest Loser
Hannah's Turkey Stuffed Peppers
Ingredients
Olive oil spray
1/2 cup minced onion
1 teaspoon minced garlic
1.25 pounds of extra-lean ground turkey
Salt to taste
1 teaspoon garlic powder
1/4 cup low-sodium tomato sauce
1 cup fat-free low-sodium chicken broth, divided
1 tablespoon chopped fresh cilantro or parsley
3 large sweet red bell peppers, washed * I prefer to use one red, one yellow, and one orange pepper.
1/4 cup reduced-fat shredded cheddar cheese
Instructions
Pre-heat oven to 400 degrees. Lightly coat a large nonstick skillet with olive oil cooking spray; heat over medium heat. Add onion and garlic to the pan. Sauté about 2 minutes, or until softened. Add extra-lean ground turkey to the pan. Season to taste with salt, then add garlic powder and ground cumin. Break meat apart and cook over medium heat for 14-16 minutes, until well done, 165°F as measured by a meat thermometer. Add 1/4 cup of tomato sauce and 1/2 cup chicken broth to the pan. Reduce heat and simmer over low heat for about 5 minutes. Add chopped fresh cilantro or parsley to the turkey mixture. There will be about 2 cups of turkey mixture.
Cut bell peppers in half lengthwise and remove seeds and stem. Put in baking dish and spoon about 1/3 cup of the turkey mixture into each pepper half. Place all stuffed peppers on a baking dish and pour the rest of the chicken broth in the bottom of the pan. Cover with foil and bake for 35 minutes. When done, sprinkle with cheese before serving.
Ingredients
Olive oil spray
1/2 cup minced onion
1 teaspoon minced garlic
1.25 pounds of extra-lean ground turkey
Salt to taste
1 teaspoon garlic powder
1/4 cup low-sodium tomato sauce
1 cup fat-free low-sodium chicken broth, divided
1 tablespoon chopped fresh cilantro or parsley
3 large sweet red bell peppers, washed * I prefer to use one red, one yellow, and one orange pepper.
1/4 cup reduced-fat shredded cheddar cheese
Instructions
Pre-heat oven to 400 degrees. Lightly coat a large nonstick skillet with olive oil cooking spray; heat over medium heat. Add onion and garlic to the pan. Sauté about 2 minutes, or until softened. Add extra-lean ground turkey to the pan. Season to taste with salt, then add garlic powder and ground cumin. Break meat apart and cook over medium heat for 14-16 minutes, until well done, 165°F as measured by a meat thermometer. Add 1/4 cup of tomato sauce and 1/2 cup chicken broth to the pan. Reduce heat and simmer over low heat for about 5 minutes. Add chopped fresh cilantro or parsley to the turkey mixture. There will be about 2 cups of turkey mixture.
Cut bell peppers in half lengthwise and remove seeds and stem. Put in baking dish and spoon about 1/3 cup of the turkey mixture into each pepper half. Place all stuffed peppers on a baking dish and pour the rest of the chicken broth in the bottom of the pan. Cover with foil and bake for 35 minutes. When done, sprinkle with cheese before serving.
3 Envelope Roast
3 Envelope Roast
* Great use of an "old" roast that has been in the freezer for a long time. I used this for two medium roasts that had been in the freezer for over a year. Once cooked, we could not tell any difference.
Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water or more to cover the roast
Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.
* I also added onions, carrots, and potatoes to the slow cooker once the meat was about half done.
* Great use of an "old" roast that has been in the freezer for a long time. I used this for two medium roasts that had been in the freezer for over a year. Once cooked, we could not tell any difference.
Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water or more to cover the roast
Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.
* I also added onions, carrots, and potatoes to the slow cooker once the meat was about half done.
Lasagna (mom's)
To make 2 Lasagna's
2 throw away foil pans (washed) - 13x9x2.75
3 pounds - Dragone part skim ricotta
2 pounds - Barilla lasagna
2 packages - sliced Mozzarella
3 packages (12 oz) - Shredded mozzarella
Can of Parmesan/Romano cheese
Homemade sauce - 10 cups
* Pre-heat oven to 350 degrees
* Remove cover from Ricotta to let it get to room temperature.
* If spreading Ricotta is difficult, you can nuke it for 10-20 seconds to warm it up
* Can mix Ricotta and sauce to make it even easier to spread
Cook lasagna as directed on box. When done cooking, put cooked lasagna into a bowl of cold/cool water for a minute. Remove and drape over side of colander for a minute. Put paper towels on counter top, and layer cooked lasagna on paper towels.
- put a layer sauce
- layer of lasagna (3)
- layer of sauce
- layer of shredded mozzarella
- sprinkle parmesan/romano cheese
- layer of lasagna (3)
- Layer of ricotta (.75 pound)
- Layer of sauce
- layer of lasagna (3)
- layer of sauce
- layer of shredded mozzarella
- sprinkle parmesan/romano cheese
- layer of lasagna (3)
- Layer of ricotta (.75 pound)
- Layer of sauce
- layer of lasagna (3)
- layer of sauce
- layer of shredded mozzarella
- sprinkle parmesan/romano cheese
- layer of lasagna (3)
** NO RICOTTA THIS LEVEL **
- Layer of sauce
Cover with one layer of foil. Cook in over for 30 minutes. Take out of oven, cool, and put in refrigerator or freezer. On day of eating, remove from refrigerator or freezer and allow to get close to room temperature. Cook, covered, at 350 for 20-40 minutes. Once it is hot and steaming, remove foil, cover top with sliced Mozzarella. Put back in oven. You can put on broil but you MUST watch it closely as the cheese will burn easily. Remove from oven once cheese is melted.
2 throw away foil pans (washed) - 13x9x2.75
3 pounds - Dragone part skim ricotta
2 pounds - Barilla lasagna
2 packages - sliced Mozzarella
3 packages (12 oz) - Shredded mozzarella
Can of Parmesan/Romano cheese
Homemade sauce - 10 cups
* Pre-heat oven to 350 degrees
* Remove cover from Ricotta to let it get to room temperature.
* If spreading Ricotta is difficult, you can nuke it for 10-20 seconds to warm it up
* Can mix Ricotta and sauce to make it even easier to spread
Cook lasagna as directed on box. When done cooking, put cooked lasagna into a bowl of cold/cool water for a minute. Remove and drape over side of colander for a minute. Put paper towels on counter top, and layer cooked lasagna on paper towels.
- put a layer sauce
- layer of lasagna (3)
- layer of sauce
- layer of shredded mozzarella
- sprinkle parmesan/romano cheese
- layer of lasagna (3)
- Layer of ricotta (.75 pound)
- Layer of sauce
- layer of lasagna (3)
- layer of sauce
- layer of shredded mozzarella
- sprinkle parmesan/romano cheese
- layer of lasagna (3)
- Layer of ricotta (.75 pound)
- Layer of sauce
- layer of lasagna (3)
- layer of sauce
- layer of shredded mozzarella
- sprinkle parmesan/romano cheese
- layer of lasagna (3)
** NO RICOTTA THIS LEVEL **
- Layer of sauce
Cover with one layer of foil. Cook in over for 30 minutes. Take out of oven, cool, and put in refrigerator or freezer. On day of eating, remove from refrigerator or freezer and allow to get close to room temperature. Cook, covered, at 350 for 20-40 minutes. Once it is hot and steaming, remove foil, cover top with sliced Mozzarella. Put back in oven. You can put on broil but you MUST watch it closely as the cheese will burn easily. Remove from oven once cheese is melted.
Amaretto chicken - AKA Candy Chicken
Ingredients:
2 eggs, beaten
1 c. all-purpose flour
3/4 c. coarsely chopped almonds
1/2 c. sugar
2 tsp. salt
1 tsp. ground cinnamon
6 boneless, skinless chicken breast halves (1 1/2-2 lbs. total)
1 1/2 c. peach preserves*
1/2 c. Amaretto liqueur
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil and spray foil with nonstick cooking spray. Place eggs in a shallow bowl and beat well. In another shallow bowl, combine flour, almonds, sugar, salt and cinnamon; mix well. Dip chicken into beaten eggs, then into the flour mixture, coating completely. Roll up each chicken breast tightly jelly-roll style and place seam side down on the prepared baking sheet. Bake @ 400 degrees for 20 minutes. Meanwhile, combine marmalade, preserves and Amaretto in a small saucepan. Cook for about 5 minutes over medium-low heat until melted and well combined, stirring occasionally. Reduce oven heat to 350 degrees. Remove chicken from the oven; spoon the amaretto sauce evenly over each chicken breast, using all the sauce. Return to the oven and cook 10-15 minutes more or until chicken is no longer pink. Serve immediately. 6 servings.
*You can also make the sauce using 3/4 c. peach preserves and 3/4 c. orange marmalade....we really like that combination. I stick with all-fruit spreads, low sugar or sugar free preserves and marmalade.
2 eggs, beaten
1 c. all-purpose flour
3/4 c. coarsely chopped almonds
1/2 c. sugar
2 tsp. salt
1 tsp. ground cinnamon
6 boneless, skinless chicken breast halves (1 1/2-2 lbs. total)
1 1/2 c. peach preserves*
1/2 c. Amaretto liqueur
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil and spray foil with nonstick cooking spray. Place eggs in a shallow bowl and beat well. In another shallow bowl, combine flour, almonds, sugar, salt and cinnamon; mix well. Dip chicken into beaten eggs, then into the flour mixture, coating completely. Roll up each chicken breast tightly jelly-roll style and place seam side down on the prepared baking sheet. Bake @ 400 degrees for 20 minutes. Meanwhile, combine marmalade, preserves and Amaretto in a small saucepan. Cook for about 5 minutes over medium-low heat until melted and well combined, stirring occasionally. Reduce oven heat to 350 degrees. Remove chicken from the oven; spoon the amaretto sauce evenly over each chicken breast, using all the sauce. Return to the oven and cook 10-15 minutes more or until chicken is no longer pink. Serve immediately. 6 servings.
*You can also make the sauce using 3/4 c. peach preserves and 3/4 c. orange marmalade....we really like that combination. I stick with all-fruit spreads, low sugar or sugar free preserves and marmalade.
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