Meats

Soy-Ginger Flank Steak

1/2 cup soy sauce
2 tablespoons sesame seeds
3 tablespoons honey
3 tablespoons vegetable oil
2 green onions, sliced
1 garlic clove, minced
1 teaspoon grated fresh ginger
1 (2-pound) flank steak, trimmed

Combine first 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add flank steak. Cover dish or seal bag, and chill 8 hours, turning occasionally.

Remove flank steak form marinade, discarding marinade.  Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 7 minutes on each side or to desired degree of doneness.  Let stand 5 mintues, and cut diagonally across grain into thin slices.  Serves 6.

Beef and Broccoli with Noodles

1 1/4 pounds boneless top round steak, cut 1 inch thick
2 packages (3 ounces each) beef-flavored instant ramen noodles, broken up
1 1/2 teaspoons cornstarch dissolved in 1/2 cup water
2 tablespoons vegetable oil, divided
8 ounces broccoli florets
2 medium carrots, thinly sliced
1 1/2 cups water
1 teaspoon freshly grated orange peel (optional)

1.  Cut beef steak lengthwise in half, then crosswise into 1/8 inch thick strips.  Combine seasonings from ramen noodles with cornstarch mixture in large bowl.  Add beef; toss.

2.  Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot.  Stir-fry broccoli and carrots 1 minute.  Add noodles and water; bring to a boil.  Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most liquid is absorbed, stirring occasionally.  Remove; keep warm.

3.  In same skillet, heat remaining 1 tablespoon oil over medium-high heat until hot.  Add half of the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.  (Do not overcook).  Remove from skillet; keep warm.  Repeat with remaining beef.

Serve over noodles.  Sprinkle with orange peel, if desired.

 

One Skillet Spaghetti

1 pound ground turkey
1 medium onion, chopped
1 package spaghetti (8 ounces) or 1/4 or 2 lb package
2 cans (15 oz) diced tomatoes, undrained
3/4 cup chopped green pepper, if you like
2 cups water
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon salt
1 cup shredded mozzarella cheese

Directions:  In a large skillet (12") withlid, brown turkey and onions.  Drain off grease. Stir in uncooked spaghetti and the next 7 ingredients; bring to a boil.  Reduce heat.  Cover and simmer for 30 minutes or until the spaghetti is tender.  Sprinkle with cheese.  Cover and heat until cheese is melted.

Makes 6 servings

 

Tuna & Curly Noodles

1 (6 oz) can tuna, or 1/2 (12 oz) can tuna, drained
1 (14 oz) can tomatoes, undrained
1 (8 oz) can of whole kernal corn, undrained
1 (3 oz) package of oriental noodles (broken into pieces, 1/2 flavor packet)

Directions: In a medium saucepan, combine tuna, tomatoes, corn, noodles, and half of the flavor packet.  Stir.  Cover and simmer on medium heat for about 15 minutes or until noodles are tender and the liquid is absorbed.

Special note: Double this recipe to use whole (12 oz) can of tuna and large (14 oz) can of corn (commodity sizes).  Or, use the left over tuna to make an easy tuna salad.  See recipe below.

 

Quick Tuna Salad

1 (6 oz) can tuna, or 1/2 (12 oz) can tuna, drained
2 tablespoons reduced fat mayonnaise
4 teaspoons sweet pickle relish (optional)

In a small bowl, mix tuna, mayonnaise and pickles.  Makes 2 (1/2 cup) servings.

Chipotle - Marinated Beef Flank Steak

Marinade Time:  Six hours or overnight.  Total recipe time:  30 minutes.  Makes 4 to 6 servings

Ingredients:
1 beef flank steak (about 1 1/2 to 2 pounds) or beef top round steak, cut 1 inch thick (about 1 3/4 pounds)
salt

Marinade:
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar
2 teaspoons minced chipotle chilies in adobe sauce
2 tablespoons adobe sauce from chilies
2 cloves garlic, minced
1 teaspoon freshly grated lime peel

Instructions:
Combine marinade ingredients in small bowl; mix well.  Place beef steak and marinade in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator six hours or as long as overnight.

Remove steak from marinade; discard marinade.  Place steak on grid over medium, ash-covered coals.  Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally.  Carve steak across the grain into thin slices.  Season with salt, as desired.

Bruschetta Burger

1 pound ground beef
1/4 cup grated Parmesan cheese
2 tablespoons minced green onions
1 teaspoon minced garlic
Salt and pepper
4 slices rustic crusty bread, cut 1/2 inch thick
Olive Oil

Bruschetta Topping
3/4 cup chopped red tomatoes
1/2 cup chopped yellow tomatoes
1 tablespoon thinly sliced fresh basil
1/4 teaspoon minced garlic
1/2 teaspoon salt
Pepper

Instructions:
Combine Bruschetta Topping ingredients in medium bowl; set aside.

Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly.  Lightly shape into four 1/2 - inch thick patties.

Place patties in center of grill, over medium, ash-covered coals.  Grill, uncovered, 11 to 13 mintues (over medium heat on preheated gas grill, covered, 7 to 8 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally.

Meanwhile, brush both sides of bread slices with oil.  About 3 minutes before burgers are done, place bread on grill.  Grill until lightly toasted, turning once.

Season burgers with salt and papper, as desired.  Place one burger on each bread slice; top each with 1/4 cup Bruschetta Topping.  Serve open-faced.

 

SPV Casserole or Skillet Dinner

2 cups uncooked bow tie pasta, cooked
2 cups of diced chicken, turkey or ham
1 10 ounce package frozen vegetables
1 can cheese soup or 1/2 cup of flavor mix (onions, celery, pepper)
1/2 cup canned fried onion rings

Pre-heat the oven to 230 degrees.  Mix first five ingredients together.  Add to a 2 1/2 quart buttered dish, cover and bake for 50 minutes to one hour.  Add toppings and return to oven for 10 minutes.

 

SPV Sillet Dinnner

1 cup uncooked rice, cooked
2 cups diced chicken
1 10-ounce package stir fry vegetables
1 bottle stir fry sauce
1/2 cup of flavor mix (onions, etc.)
1/4 cup almonds

Spray non-stick skillet with cooking spray.  Mix first five ingredients together, stir until heated thoroughly; toss in almonds and serve.

 

Knife and Fork Sloppy Joes

1 1/2 lb. lean ground beef
1 (14.5 oz.) can diced tomatoes
1 cup ketchup
1/2 cup bottled barbecue sauce
1 Tbsp. Worcestershire sauce
1 (11.5 oz.) package frozen garlic Texas toast
1/2 cup (2 oz.) shredded sharp Cheddar cheese

1.  Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well.  Return to skillet.  Stir in tomatoes and next 3 ingredients.  Cover and cook 10 minutes.

2.  Meanwhile, prepare Texas toast according to package directions.  Serve beef mixture over Texas toast; sprinkle with cheese.

 

Savory Hand Pies

Made with leftover turkey, mashed potatoes, green beans, gravy
Makes 18 pies         Hands:on time:  30 minutes      Total time:  48 min.

1 cup finely chopped roasted turkey
3/4 cup mashed potatoes
1/2 (8-oz) package cream cheese, softened
1/2 cup cut green beans, cooked
1 carrot, grated
2 Tbsp. chopped fresh parsley
Salt and pepper
1 1/2 (14.1-oz) package refrigerated piecrusts
1 large egg, beaten
Poppy seeds (optional)
Turkey gravy, warmed

1.  Stir together first 6 ingredients.  Season with desired amount of salt and pepper.

2.  Preheat oven to 400 degrees.  Unroll each piecrust.  Lightly roll each into a 12-inch circle.  Cut each piecrust into 6 circles using a 4-inch round cutter.  Place about 3 Tbsp. turkey mixture just below center of each dough circle.  Fold dough over filling, pressing and folding edges to seal.

3.  Arrange pies on a lightly greased baking sheet.  Brush with egg, and, if desired, sprinkle with poppy seeds.

4.  Bake at 400 degrees for 18 to 20 minutes or until golden brown.  Serve with warm gravy.

Note:  Unbaked pies can be frozen up to 1 month.  Bake frozen pies 30 to 32 minutes or until golden brown.

 

Veg-All Chicken Pot Pie

2 cans (10 3/4 oz) cream of potato soup (I use 1 can celery and 1 can potato)
1 (16 oz.) can Veg-All, drained
2 cup cooked, diced chicken
1/2 cup milk
1/2 tsp. black pepper
1 (9-inch) thawed pie crust (I used boxed Pillsbury)
1 egg, slightly beaten (optional)

Combine first 5 ingredients.  Spoon into prepared pie crust.  Cover with top crust; crimp edges to seal.  Slit top and brush with egg, if desired.  Bake 375 degrees for 40 minutes.  Cool 10 minutes.

 

Baked Meatballs

1 1/2 pounds ground beef
large egg, lightly beaten
3/4 cup quick-cooking oats, uncooked
3/4 cup milk
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 1/2 teaspoon paprika
1/2 teaspoon salt

Combine fir 7 ingredients; shape into 1-inch balls.  Combine all-purpose flour, paprika and salt.  Gently roll meatballs in flour mixture, and place on a lightly greased rack in a foil-lined 13x9 inch pan.  Bake at 400 degrees for 25 to 30 minutes.  Drain on paper towels.  Serve with your favorite sauce.

Note:  To freeze, cool completely, and seal in an airtight container.  To serve, place in a single layer on a baking sheet; bake at 400 degrees for 10 to 15 minutes.

 

Mini Mexican Meat Loaves

1 1/2 pounds ground beef
3/4 cup mild picante sauce
1 (4-ounce) can diced green chilies, drained
1/2 cup finely crushed corn chips
1 medium onion, chopped
1 large egg, lightly beaten
1 1/2 teaspoon ground cumin
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese or Sharp Cheddar cheese
Garnishes:  sour cream, fresh cilantro

Combine first 8 ingredients, and shape into 6 loaves.  Place on a lightly greased rack in a broiling pan.  Chill loves 2 hours, if desired.

Bake at 375 degrees for 40 minutes or until done.  Spoon desired amount of picante sauce over loaves, and sprinkle with cheese.  Garnish, if desired. 

 

All-Star Sirloin

1 1/2 teaspoon cracked black pepper
1 teaspoon thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 pound lean, boneless sirloin steak
Cooking spray

Combine black pepper, thyme, onion powder, garlic powder, and cayenne pepper in a small bowl.  Stir well.  Trim fat from steak; press pepper mixture onto both sides of steak.  Place steak on a rack coated with cooking spray; place rack in a shallow roasting pan.  Broil 5 inches from heat 4 minutes on each side or to desired degree of doneness.  Cut steak diagonally across the grain into 1/2 inch thick slices.

 

Microwave Sweet and Sour "Stir-Fry"

1 pound lean, boneless sirloin steak
8-ounce can unsweetened pineapple chunks (undrained)
2 tablespoons low-sodium soy sauce
1 tablespoon white vinegar
1 clove garlic, minced
Cooking spray
1 cup diagonally sliced carrots
1 green pepper, julienne cut
1/2 cup diced onion
1 red pepper, julienne cut
1 cup canned whole baby carrots, drained and chopped
1 tablespoon cornstarch
1/4 teaspoon brown sugar substitute
1/4 teaspoon ground ginger
1/8 teaspoon black pepper
8 oz. can sliced water chestnuts, drained
2 cups cooked brown rice

Trim fat from steak and slice across grain into 1/8 inch thick strips.  Cut each strip in half lengthwise.  Drain pineapple, reserving 1/4 cup plus 2 tablespoons juice.  Combine 3 tablespoons of the remaining juice with soy sauce, cider vinegar, and garlic in a large zip-top heavy duty plastic bag.  Add steak slices, seal bag and marinate in refriferator 30 minutes.  Remove steak from bag, reserving marinade; set both aside.

Combine remaining pineapple juice and carrots in a 3 quart casserole sprayed with cooking spray.  Cover and microwave at high for 2 minutes.  Stir in pineapple, peppers, onion, and corn.  Cover and microwave at high for 3 minutes, stirring halfway through.  Add steak to casserole; set aside.

Combine cornstarch, brown sugar substitute, ginger and pepper in a bowl.  Gradually add reserved marinade, stirring with a wire whisk until blended.  Gently add water chestnuts.  Add mixture to casserole.  Microwave, uncovered at high for 10 to 11 minutes or until thickened and bubbly, stirring every 3 minutes.  Serve over rice. 

 

Beef Rolls with Mustard-Horseradish Cream

1 medium onion, halved and sliced
1 yellow bell pepper, halved and sliced
1 teaspoon vegetable oil
6 sandwich rolls, split and toasted
Mustard-Horseradish Cream
6 Romaine lettuce leaves
1 pound roast beef, thinly sliced

Saute onion and bell pepper in hot oil in a skillet over medium heat 2 minutes or until tender.  Spread cut sides of each roll with 1 tablespoon Mustard-Horseradish Cream.  Top bottom half of each roll evenly with lettuce, onion, bell pepper, and roast beef.  Spoon remaining Mustard-Horseradish Cream evenly over beef; top with remaining rolls.

Mustard Horseradish Cream

1 cup light sour cream
2 to 3 tablespoons prepared horseradish
1 teaspoon dry mustard
1/4 teaspoon lemon rind

Stir together all ingredients.  Chill until ready to serve.

 

Crock Pot Beef Roast

3 pound boneless pot roast
6 baking potatoes, peeled and cubed
1 medium onion, sliced
2 tablespoons whole wheat flour
1 tablespoon spicy brown mustard
1 tablespoon chili sauce
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon sugar
1/2 paprika
1/4 black pepper

Trim excess fat from roast.  Place potatoes and onion in bottom of Crockpot.  Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar, sugar, paprika, and pepper.  Spread over top of roast.  Place roast in Crock Pot on top of potatoes and onion.  (It may be necessary to cut roast in half to fit easily).  Cover and cook on LOW setting for 10-12 hours or on HIGH setting for 5-6 hours or until tender.

 

Mojo Beef Kabobs

1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
1/4 teaspoon salt
1 lb. bonesless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse-grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)

Whisk Mojo Sauce ingredients in small bowl.  Set aside. Cut beef steak into 1 1/4 inch pieces; season with pepper.  Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers.  Thread tomatoes evenly onto four 12-inch metal skewers.  Place kabobs on grid over medium, ash-covered coals.  Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally.  Grill  beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.

 

Barbecue Pork Tenderloin

1 pork tenderloin (about 1 pound)
1 tablespoon vegetable oil
2 tablespoons Smoky Barbecue Rub

On large gooved cutting board, trim fat and silver skin from pork tenderloin using boning knife.  Brush with oil using chef's silicone basting brush.  Place pork into deep covered baker, tucking narrower end under to create a uniform thickness.  Evenly rub pork with barbecue rub.

Cover baker; microwave on high 6-10 minutes or until pocket thermometer registers 150 degrees F, checking temperature at 6 minutes and then at every 2-minute interval.  Remove baker from microwave; let stand, covered, 10 minutes (temperature will rise to 160 degrees F for medium doneness).  Prepare sandwiches or salad, if desired.

 

Moroccan-Style Beef Kabobs with Spiced Bulgur

1 pound boneless beef top sirloin steaks

Marinade:
1/4 cup molasses
3 tablespoons orange juice
2 cloves garlic, minced
1/4 teaspoon ground cumin

Spiced Bulgur:
1/2 cup uncooked bulgur
1/2 cup water
1/3 cup golden raisins
1/4 cup orange juice
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cumin
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons chopped fresh parsley

1.  Cut beef steak into 1 1/4 inch pieces.  Whisk marinade ingredients in large bowl until smooth.  Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

2.  Prepare Spiced Bulgur.  Combine bulgur, water, raisins, orange juice, pumpkin pie spice, cumin, garlic and salt in small saucepan; bring to a boil.  Reduce heat to low; cover and simmer 15 minutes or until bulgur is tender and water is absorbed.  Fluff with fork; stir in parsley.  Keep warm

3.  Soak eight 6-inch bamboo skewer in water 10 minutes, drain.  Remove beef from marinade; discard marinade.  Thread beef pieces onto skewers, leaving small space between pieces.

4.  Place kabobs on grid over medium, ash-covered coals.  Grill, uncovered, 6 to 8 minutes for medium rare to medium doneness, turning occasionally.

5.  Serve kabobs with Spiced Bulgur.

 

Grilled Peppery Top Round Steak with Parmesan Asparagus

1 beef top round steak, cut 3/4 inch thick (about 1 pound)
1 pound asparagus, trimmed
1 teaspoon olive oil
3 tablespoons shredded Parmesan cheese
Salt

Marinade:
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh thyme
2 large cloves garlic, minced
2 teaspoons steak seasoning blend
1 teaspoon crushed red pepper

1.  Combine marinade ingredients in medium bowl.  Place beef steak and marinade in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 6 hours or as long as overnight; turning occasionally.

2.  Remove steak from marinade:  discard marinade.  Toss asparagus with oil.  Place steak in center of grill over medium, ash-covered coals; arrange asparagus around steak.  Grill steak, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally.  Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally.

3.  Sprinkle cheese over asparagus immediately.  Carve steak into thin slices.  Season with salt, as desired.  Serve with asparagus.

 

Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy

1 boneless beef chuck shoulder pot roast (3 to 3 1/2 pounds)
2 teaspoons olive oil
1 3/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup ready-to-serve beef broth
3/4 cup apple cider
3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1 1/2 inch pieces
4 cloves garlic, peeled
2 tablespoons maple syrup
1 teaspoon minced fresh ginger
2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water

 

1.  Heat oil in stockpot over medium heat until hot.  Place beef pot roast in stockpot; brown evenly.  Remove pot roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.

2.  Add onion and thyme to stockpot; cook and stir 3 to 5 minutes or until onion is tender.  Add broth and cider; increase heat to medium-high.  Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.  Return pot roast to stockpot; bring to a boil.  Reduce heat; cover tightly and simmer 2 1/2 hours.

3.  Add sweeet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.

4.  Remove pot roast; keep warm.  Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.

5.  Add maple syrup, ginger, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes.  Beat until sweet potatoes and garlic are mashed and smooth; keep warm.

6.  Skim fat from cooking liquid; stir in cornstarch mixture.  Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.

7.  Carve pot roast into slices; serve with mashed potatoes and gravy.

 

Beef, Arugula and Spinach Lasagna

1 1/2 pounds ground beef (95% lean)
2 teaspoons minced garlic
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
4 cups prepared pasta or spaghetti sauce
2 cups loosely packed fresh baby arugula (about 1 3/4 ounces)
1 container (15 ounces) fat free ricotta cheese
2 egg whites
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
9 uncooked oven-ready (no boil) lasagna noodles (each about 6 3/4 x 3 1/2 inches)
1 1/2 cups reduced fat shredded mozzarella cheese

1.  Heat oven to 375 degrees F.  Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking into 3/4 inch crumbles.  Pour off drippings; season with 3/4 teaspoon salt and 1/2 teaspoon black pepper.  Stir in pasta sauce.  Set aside.

2.  Combine arugula and spinach.  Set aside.  Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl.

3.  Spread 1 cup meat sauce over bottom of 11 3/4 x 7 1/2 inch glass baking dish.  Top with 3 noodles, 1/2 ricotta mixture, 1/2 spinach mixture, 1/2 cup mozzarella and 1 1/2 cups meat sauce.  Repeat layers.  Top with remaining 3 noodles and meat sauce.

4.  Cover with aluminum foil.  Bake in 375 degree oven 45 to 50 minutes or until noodles are tender and sauce is bubbly.  Remove foil; sprinkle with remaining 1/2 cup mozzarella.  Bake, uncovered, 5 minutes or until cheese is melted.  Let stand, loosley covered, 10 minutes before serving.

 

Szechuan Beef Stir Fry

Flat Iron Steak (16 ounces)
1 package (10 ounce) frozen vegetable stir-fry blend
3 tablespoons water
1 clove garlic, minced
1/2 cup prepared stir-fry sauce
1/4 teaspoon crushed red pepper
2 cups hot cooked rice or brown rice, prepared without butter or salt
1/4 cup dry-roasted peanuts

1.  Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender.  Remove and drain vegetables.  Set aside.

2.  Meanwhile cut beef steaks into 1/4 inch thick strips.

3.  Heat same skillet over medium-high heat until hot.  Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.  Remove from skillet; keep warm.  Repeat with remaining beef and garlic.

4.  Return all beef and vegetables to skilllet.  Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through.  Spoon over rice.  Sprinkle with peanuts.

 

Peachy Pork

1 lb. pork tenderloin, cut into 1/4 inch slices
1 tablespoon vegetable oil
1 teaspoon garlic powder
1 jar (16 oz.) salsa
1/2 - 1/3 cup peach preserves
3 cups hot cooked rice

Wash hands.  In a large skillet, cook pork in oil for 4 minutes or until pork reaches 160 degrees F and juices run clear.  Add garlic powder.  Cook and stir for one minute longer.  Stir in salsa and preserves.  Bring to a boil.  Reduce heat; cover and simmer for 2 minutes.  Serve over rice.

 

Asian Inspired Pork Chops

4 pork loin chops, 1/2 inch thick (about 1 1/4 pound)
3 tablespoons reduced-sodium soy sauce
3 tablespoons ketchup
2 teaspoons honey

Heat oven to 350 degrees F.  Remove fat from pork.  Place pork in ungreased square baking dish, 8x8x2 inches.  Mix remaining ingredients; pour over pork.

Cover and bake about 45 minutes or until pork is slightly pink when cut near bone.  Uncover and bake 5 minutes longer. 

 

Turkey Pot Pie

1 1/2 cup cubed cooked turkey or chicken
1 1/2 cup gravy (or) 1 can cream soup
1 1/2 cup thawed mixed vegetables
1/4 teaspoon dried thyme, optional

Combine turkey, soup or gravy, vegetables and thyme. Pour into a 10-inch pie plate.  Add topping.

Topping:

1 (10 count) can biscuits (or)
1 cup baking mix (like Bisquick)
Plus 1/2 cup milk and 1 egg

Option 1:  Combine baking mix, milk and egg, pour over turkey mixture.  Bake at 400 degrees F for 25 to 30 minutes until golden brown.

Option 2:  Bake turkey mixture at 425 degrees F for 20 minutes.  Top with unbaked biscuits and bake until browned, approximately 10 more minutes.

 

Rosie's Turkey and Stuffing

1 1/2 to 2 cups cooked, diced turkey or chicken
1 can cream soup
1 (6 oz.) pkg. stuffing mix

Prepare stuffing according to package directions.  Mix turkey and soup; spread in an 8x8 casserole.  Top with stuffing.  Bake at 350 degrees F for 20 to 30 minutes or until bubbly.

 

Garden Chicken & Fettuccine

4 oz. uncooked fettuccine
1 1/2 cups chopped cooked chicken or turkey
1 1/2 tablespoons olive oil or vegetable oil
1 large tomato, chopped

Cook and drain pasta as directed on package; return to saucepan. Add chicken, oil, tomatoes and 1 teapoon salt to pasta; toss until evenly cooked. 

 

Easy Mexican Chicken and Beans

1 pound cut-up boneless chicken breast for stir-fry
1 envelope (1 1/4 oz.) taco seasoning mix
1 can (15-16 oz.) black or pinto beans, rinsed and drained
1 can (11 oz.) whole kernal corn with red and green peppers, undrained

Spray 10 inch nonstick skillet with cooking spray.  Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in the center.

Stir in seasoning mix, beans, corn and 1/4 cup of water.  Cook uncovered over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened.

 

Grilled Pesto-Chicken Packets

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
8 roma (plum) tomatoes cut into 1/2 inch slices
4 small zucchini, cut into 1/2 inch slices
1/2 cup prepared basil pesto

Heat coals or gas grill for direct heat.

Place 1 chicken breat half; 2 sliced tomatoes and 1 sliced zucchini on 1 side of each of 4 sheets of heavy duty aluminum foil, 18 x 12 inches.  Spoon 2 tablespoons pesto over chicken mixture.  Fold other half of foil over chicken and vegetables so edges meet.  Seal edges, making a tight 1 1/2 inch fold; fold again.  Allow space on sides for circulation and expansion.  Repeat folding to seal each side.

Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when center of chicken pieces are cut.  Place foil packets on plates.  To serve cut a large X across top of packets and fold back foil.

 

Parmesan Chicken

1 1/2 lbs. split boneless skinless chicken breast
1 envelope of Italian dressing mix
1/2 cup Parmesan cheese
Cooking Spray (try a flavored spray such as garlic)

Rinse chicken breasts and pat dry.  Spray with cooking spray. Mix Italian mix and Parmesan cheese.  Dip chicken pieces into mixture to coat on both sides.  Spray a cookie sheet with cooking spray and place chicken on the sheet.  Spray top of pieces with cooking spray.  Bake at 350 degrees for 30 minutes.  If desired for extra browning and crispness, broil for 5 minutes.

 

Chicken and Dumplings

5 10-inch flour tortillas cut into strips
6 cups low sodium chicken broth or bouillon
1 cup cooked chicken or turkey

Heat chicken broth or bouillon and chicken until boiling.  Drop in tortilla strips, separating them so they do not stick together.  Cover and simmer until dumplings are tender (5-10 minutes).  If you like dumplings with more liquid, use more broth or bouillon.

 

Quick Beef Noodle Skillet

1 lb. lean ground beef
1 pkg. (3 oz.) oriental noodle pork flavor
1 can (14.5 oz.) stewed tomatoes; broken up
1 small can (8 oz.) whole kernal corn, undrained

In a heavy 10-inch skillet over medium heat, brown ground beef.  Drain off excess fat.  Stir in the season packet from noodles, the stewed tomatoes with juice, and undrained corn.  Break noodles into small pieces; add to beef mixture.  Bring skillet mixture to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until noodles are done.

 

Patty's Quick Chili

2 lbs. lean ground beef
2 qts. tomato juice and/or canned tomatoes
1 envelope chili powder (like Gold Star)
1/2 cup ketchup
1 onion chopped (optional)
1 can beans such as black beans, kidney, etc. (optional)
Spaghetti (a little or a lot - 1/4 to 1/2 pound)

Brown beef and rinse.  Put in large pot and add all other ingredients except spaghetti if desired and cook until tender (about 10-15 minutes). Serve.  Can top with shredded cheese, if desired.

1-2-3 Meat Loaf

1 lb. lean ground beef
1 5 oz. can evaporated skimmed milk
1 pkg. ( 1 envelope) dry onion soup mix

Mix all ingredients thoroughly.  With wet hands shape into loaf in shallow baking pan.  Bake in 350 degree oven for 1 hour.

 

Salmon Croquettes

1 14 oz. can pink salmon, drained
1 celery stalk, minced
4 scallions, thinly sliced or 4 teaspoons minced onion
1 egg
1 tablespoon dill - fresh or dried
1/2 cup wheat germ
1 tablespoon olive oil
Lemon - wedges or juice

Place salmon in a medium bowl, pick out and discard skin (leave bones in) then mash with a fork.  Add celery, onion, egg, and dill and mix well.  Form into 12 logs shaped croquettes. Put wheat germ on waxed paper - roll croquettes in wheat germ. In a large nonstick skillet, heat oil.  Gently add crozuettes; cook until lightly golden, 3-4 minutes on each side.  Serve with lemon on the side. 

 

Slow Cooker Stew

5 potatoes
1 (16 oz.) package baby carrots
1 lb. lean beef cubes for stew
1 medium white onion, cut into quarters
1 (10 oz.) can golden mushroom soup
1 cup water

Peel the potatoes and cut into large chunks.  Layer the potatoes, carrots, beef and onion in a slow cooker.  Pour a mixture of the soup and water over the layers.  Cook, covered, on low for 6 to 8 hours.

 

Pepper Steak in Slow Cooker

1 lb. lean stew beef
1/4 cup flour
2 (15 oz.) cans tomato sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
2 medium green peppers cut into strips
1 large onion, cut into strips
4 cups cooked rice

Put stew beef and flour in 2 1/2 quart slow cooker.  Stir to coat.  Add tomato sauce, Worcestershire sauce and garlic powder.  Cook on high for 3 hours or meat is tender.  Add green pepper and onion.  Stir.  Cook on high an additional 30 minutes or until vegetables are crisp-tender.  Serve over hot cooked rice.

 

Apple Cider Baked Turkey Breast

1 (5 1/2 pound) turkey breast
1 1/2 cups apple cider
1/4 cup soy sauce
2 tablespoons cornstarch
1/2 cup apple cider

Place the turkey skin side up in a large roasting pan.  Bake at 450 degrees for 30 minutes or until the skin is crisp.  Blend 1 1/2 cups apple cider and soy sauce in a bowl.  Pour over the turkey.  Insert a meat thermometer into the thickest portion, making sure the meat thermometer does not touch the bone.  Reduce the oven temperature to 325 degrees. Bake, covered, for 1 1/2 hours or until the meat thermometer registers 170 degrees, basting frequently with the pan drippings.  Mix the cornstarch and 1/2 cup apple cider in a bowl.  Stir into the pan drippings.  Return to the oven.  Bake, uncovered, until the sauce is thickened.  Serve the turkey with the sauce.

 

Three-Way Marinated Beef Steak

1 beef flank steak (about 1 1/2 pounds)

Marinade:

1/4 cup prepared olive oil & vinegar vinaigrette or prepared Italian-style vinaigrette
1 teaspoon minced garlic
1/4 teaspoon coarse grind black pepper

1.  Combine marinate ingredients in small bowl.  Place beef steak and marinade in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2.  Remove steak from marinade; discard marinade.  Place steak on grid over medium ash-covered coals.  Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.

3.  Carve steak across the grain into very thin slices.

 

Bistro Cheeseburger

1 1/2 pounds ground beef
Vegetable oil
1/4 cup mayonnaise
4 crusty rolls, split, toasted
4 slices sweet onion (1/2 inch)
8 slices Swiss process cheese food
1 tablespoon Dijon-style mustard?
Romaine lettuce, tomato slices

1.  Lightly shape ground beef into four 3/4 inch thick patties.  Brush onion with oil.  Place patties in center of grill over medium ash-covered coals; arrange onion around patties.  Grill, uncovered, 13-15 minutes to medium (160 degrees F) donesness, until patties are not pink in center and juices show no pink color and onions are tender, turning occasionally.  Season with salt and pepper after turning.  About 1 minute before patties are done, top each with 2 cheese slices.

2.  Combine mayonnaise and mustard; spread on top halves of rolls.  Serve burgers and onion in rolls with lettuce and tomato.

 

Grilled Chicken

4 chicken breasts
1 cup Italian dressing

1.  Place thawed chicken breasts in a large sealable plastic bag, or medium dish with a lid.  Cover with Italian dressing.  Refrigerate for at least 30 minutes.

2.  Place chicken on grill and cook to internal temperature of 180 degrees F.

 

Almost Chicken Parmesan

4 skinless and boneless chicken breast halves
salt and pepper
1/2 teaspoon oregano
4 slices mozzarella
1 1/2 cups spaghetti sauce
1/4 grated Parmesan Cheese

Lay the chicken breast halves in a baking pan and season with salt, pepper and oregano.  Cover the chicken with the mozzarella slices.  Pour the spaghetti sauce over the cheese, sprinkle with Parmesan, cover loosely with foil and bake in a 350 degree oven for about 25 minutes, until the chicken is cooked through.  Remove the cover and slide under the broiler to brown the top.

 

Limeade Chicken

8 skinned and boned chicken breast halves
1/4 teaspoons salt
1/8 teaspoon pepper
1 (6-ounce) can frozen limeade concentrate, thawed and undiluted
3 tablespoons brown sugar
3 tablespoons ketchup

Sprinkle chicken with salt and pepper.  Brown chicken in a lightly greased nonstick skillet over medium-high heat 4 minutes on each side; remove from skillet.

Add limeade concentrate, brown sugar, and ketchup to skillet; bring to a boil.  Cook, stirring constantly, 5 minutes or until thickened.  Return chicken to skillet; cover and cook for 10 minutes or until done. 

 

Fettuccine with Shrimp-and-Creamy Herb Sauce

1 (1-ounce) envelope garlic-herb soup mix
1 3/4 cups milk
8 ounces peeled frozen shrimp, partially thawed
1/2 cup frozen sweet green peas, partially thawed
6 ounces fettuccini, cooked
1/4 cup grated Parmesan cheese

Whisk together soup mix and milk in a 2-quart saucepan; bring to a boil, stirring constantly.  Add shrimp and peas; reduce heat, and simmer 3 minutes or until shrimp turn pink.  Toss with fettuccine; sprinkle with Parmesan.

 

Herb Pork Chops

4 pork loin chops, 3/4 inch thick
4 tablespoons chopped fresh herbs
(chives, basil, marjoram, oregano, rosemary - any combination)
1 cup reduced - fat Italian Dressing

Place chops in resealable plastic bag.  Add dressing and herbs; seal and refrigerate 8 to 24 hours.  Remove chops from marinade; discard marinade.  Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 10 minutes, turning once.

 

Spicy Chicken Breast

Chicken Breast
1 tablespoon oil or cooking spray

Spray chicken breast with cooking spray.  Rub selected spice mixture on both sides of Chicken Breast (rubbing mixture and allowing to set in refrigerator for 30 minutes will enhance flavor).  Spray grill or skillet with cooking spray.  Grill or pan fry until done.

Spice Cupboard Rub: 
1 teaspoon salt
1/2 - 1 teaspoon ground pepper
1 tablespoon paprika
2 teaspoons dried thyme

 

Salmon Burgers

1 can (14 oz.) pink salmon, skin removed and drained
2 eggs
1/4 cup dry bread crumbs
1/2 cup finely chopped onions
1/4 cup fat free mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
cooking spray

1.  Mix all ingredients together in bowl except cooking spray.  Shape into 6 patties.

2.  Spray skillet with cooking spray.  Cook salmon burgers over medium heat until browned, about six minutes on each side.

 

Oven Baked Chicken

2 egg whites
2 tablespoons milk
2 cups crushed corn flakes
1 1/2 teaspoon oregano or tarragon
5 pieces of chicken (without skin)
cooking spray

1.  Wash hands.
2.  Heat oven to 350 degrees F.
3.  Mix egg whites and milk in small bowl.
4.  Crush corn flakes in zipped plastic bag.  Add oregano.
5.  Dip chicken pieces in milk mixture, then put in plastic bag with corn flakes.  Zip closed and shake to coat chicken.
6.  Place chicken on cookie sheet lightly coated with cooking spray.
7.  Bake about 40 minutes or until thermometer reads 170 degrees F and juices run clear.

 

Pork 'n' Potato Dinner

2 bone-in pork loin chops (1 inch thick)
1 tablespoon all purpose flour
1 tablespoon vegetable oil
2 tablespoons plus 1 1/2 teaspoon grated Parmesan cheese, divided
1/8 teaspoon pepper
2 medium potatoes, thinly sliced
1 medium onion, thinly sliced
1 teaspoon beef bouillon granules
1/2 cup boiling water
1 1/2 teaspoon lemon juice

1.  Wash hands.
2.  Coat pork chops with flour.
3.  In skillet over medium-high heat, brown chops in oil on both sides.
4.  Combine 1 tablespoon Parmesan cheese and pepper; sprinkle over chops.
5.  Arrange potato and onion slices over chops.  Sprinkle with 1 tablespoon Parmesan Cheese.
6.  Dissolve bouillon in boiling water; stir in lemon juice.  Pour over chops. 
7.  Sprinkle with remaining Parmesan cheese.
8.  Cover and simmer for 18-22 minutes.

 

Sunday Chicken Supper (Slow Cooker)

4 medium carrots, cut into 2-inch pieces
1 medium onion, chopped
1 celery rib, cut into 2-inch pieces
5 small red potatoes, quartered
1 broiler/fryer chicken (2 1/2 - 3 lbs.) cut up
1 1/2 cups hot water
2 teaspoons chicken bouillon granules
1 teaspoon salt
pepper to taste

1.  Wash hands.
2.  In 5-quart slow cooker, layer first 5 ingredients in order listed.
3.  In bowl, combine the remaining ingredients, then pour over top.
4.  Do not stir.
5.  Cook and cook on low for 6-8 hours or until vegetables are tender and chicken in done.
6.  Remove chicken and vegetables.  Thicken juices for gravy, if desired.

 

Sizzling Sirloin Kabobs on a Bed of Orzo

1 pound boneless beef top sirloin, cut 1 inch thick
2 green, red and/or yellow bell peppers, cut into 1 inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 large cloves garlic, minced
Salt and pepper

Orzo:
1 cup uncooked orzo pasta, cooked according to package directions
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons shredded Parmesan cheese
2 teaspoons olive oil

1.  Soak eight 8-inch bamboo skewers in water.  10 minutes.

2.  Cut beef steaks into 1 1/4 inch pieces.  Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl.  Alternately thread beef and peppers onto skewers.

3.  Toss Orzo ingredients in medium bowl; keep warm.

4.  Place kabobs on grid over medium, ash-covered coals.  Grill, uncovered, about 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145 degree) to medium (160 degrees) doneness, turning occasionally.  Season with salt and pepper, as desired.  Serve with Orzo.

 

Spicy Cheeseburger  Sliders

1 pound ground beef (96% lean)
9 small whole wheat hamburger buns, split, divided
1 clove garlic, minced
1/2 teaspoon ground chipotle chili powder
2 slices pepper Jack cheese, cut in squares

Toppings:
Barbecue sauce, lettuce, tomato slices, pickles (optional)

1.  Tear one hamburger bun into pieces.  Place in food processor or blender container.  Cover; pulse on and off, to form fine crumbs.

2.  Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly.  Lightly shape into eith 1/2 inch thick mini patties.

3.  Place patties on grill over medium.  Grill, uncovered, 8 to 9 minutes (over medium heat on prepared gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees, turning occasionally.  Evenly top with cheese during last minute of grilling.

4.  Place burgers on bottoms of remaining eight buns.  Top with desired toppings.  Close sandwiches.