Note: I haven't tried this yet.
1 beef top sirloin steak (1 pound) thinly sliced
2 tsp. ground cumin
1/8 tsp. salt
3 tsp. canola oil, divided
1 large onion, julienned
1 small sweet red pepper, julienned
1 small green pepper, julienned
2 Tbsp. minced fresh cilantro
4 whole what tortillas (8 in.) warmed
Optional ingredients: Shredded lettuce, chopped tomato & reduced fat sour cream
1. Sprinkle beef with cumin & salt. In a large skillet, saute beef in 2 tsp. oil until no longer pink. Remove & set aside.
2. In the same skillet, saute onion & peppers in remaining oil until tender. Stir in cilantro. Return beef to pan & heat through.
3. Spoon onto tortillas; fold in sides. Serve with lettuce, tomato & reduced fat sour cream, if desired.
1 fajita (calculated w/o optional ingredients = 11 grams fat
Wednesday, September 21, 2011
Multi-Grain Cinnamon Rolls from Healthy Cooking
Note: I have not tried this yet, but if it is half as good as the pictures looked, it should be very good.
1 pkg. active dry yeast
3/4 cup warm water (110 degree to 115 degree)
1/2 cu quick cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 Tbsp. butter, melted
1 egg
1 tsp salt
1 3/4 to 2 1/4 cups all purpose flour
Filling:
3 Tbsp butter, softened
6 1/2 tsp. half & half crream
4 1/2 tsp. butter, softened
1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt & 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth & elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to coat the top. Cover & let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Roll into an 18 in. x 12 in. rectangle; spread with butter. Combine sugar & cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly roll style, starting with a short side; pinch seams to seal.
5. Cut into 12 slices. Place cut sides down in a greased 13 in. x 9 in. baking pan. Cover & let rise until doubled, about 45 min.
6. Bake at 375 degrees for 15 - 20 min. or until golden brown. For icing, in a small bowl, beat the confectioners sugar, cream & butter until smooth. Drizzle over warm rolls.
Serving: 1 cinnamon roll = 7 grams fat
Variation: Twisted Cinnamon Ring
Follow method for cinnamon rolls through Step 3. Roll up jelly roll style, starting with a long side. Cut roll in half lengthwise. Place dough side by side on a greased baking sheet. Twist together, cut side up; shape into a ring. Pinch ends together. Cover & let rise until doubled, about 45 in. Bake at 375 for 20 - 25 min. or until golden brown. Remove from pan to a wire rack. Make the glaze & drizzle over warm bread.
Variation: Cinnamon Pull Apart Loaf
Follow method for cinnamon rolls through Step 3. Cut into thirty six 3 in. x 2 in. rectangles. Make two stacks of 18 rectangles. Place, cut sides up, in a greased 9 in x 5 in loaf pan. Cover & let rise until doubled, about 45 minutes. Bake at 375 for 25 - 30 min. or until golden brown. Cool for 10 min. before removing from pan. Make glaze; drizzle over warm bread.
Hint: Use a pizza cutter to cut dough into six strips lengthwise and widthwise.
1 pkg. active dry yeast
3/4 cup warm water (110 degree to 115 degree)
1/2 cu quick cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 Tbsp. butter, melted
1 egg
1 tsp salt
1 3/4 to 2 1/4 cups all purpose flour
Filling:
3 Tbsp butter, softened
6 1/2 tsp. half & half crream
4 1/2 tsp. butter, softened
1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt & 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth & elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to coat the top. Cover & let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Roll into an 18 in. x 12 in. rectangle; spread with butter. Combine sugar & cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly roll style, starting with a short side; pinch seams to seal.
5. Cut into 12 slices. Place cut sides down in a greased 13 in. x 9 in. baking pan. Cover & let rise until doubled, about 45 min.
6. Bake at 375 degrees for 15 - 20 min. or until golden brown. For icing, in a small bowl, beat the confectioners sugar, cream & butter until smooth. Drizzle over warm rolls.
Serving: 1 cinnamon roll = 7 grams fat
Variation: Twisted Cinnamon Ring
Follow method for cinnamon rolls through Step 3. Roll up jelly roll style, starting with a long side. Cut roll in half lengthwise. Place dough side by side on a greased baking sheet. Twist together, cut side up; shape into a ring. Pinch ends together. Cover & let rise until doubled, about 45 in. Bake at 375 for 20 - 25 min. or until golden brown. Remove from pan to a wire rack. Make the glaze & drizzle over warm bread.
Variation: Cinnamon Pull Apart Loaf
Follow method for cinnamon rolls through Step 3. Cut into thirty six 3 in. x 2 in. rectangles. Make two stacks of 18 rectangles. Place, cut sides up, in a greased 9 in x 5 in loaf pan. Cover & let rise until doubled, about 45 minutes. Bake at 375 for 25 - 30 min. or until golden brown. Cool for 10 min. before removing from pan. Make glaze; drizzle over warm bread.
Hint: Use a pizza cutter to cut dough into six strips lengthwise and widthwise.
Garden Chicken Cacciatore from Healthy Cooking
Notes: I have not made this yet.
12 boneless skinless chicken thighs (about 3 lbs.)
2 medium green peppers, chopped
1 can (14 1/2 oz.) diced tomatoes with basil, oregano & garlic, undrained
1 can (6 oz.) tomato paste
1 medium onion, sliced
1/2 cup reduced sodium chicken broth
1/4 cup dry red wine or add'l reduced sodium chicken broth
3 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. water
1. Place chicken in a 4 qt. slow cooker. In a small bowl, combine the green peppers, tomatoes, tomato paste, onion , broth, wine, garlic, salt & pepper. Cover & cook on low for 8 - 10 hours or until chicken is tender.
2. Combine cornstarch & water until smooth; gradually stir into slow cooker. Cover & cook on high 30 minutes longer or until sauce is thickened.
Serving: 1 chicken thigh w/ scant 1/2 cup sauce = 9 gram fat
12 boneless skinless chicken thighs (about 3 lbs.)
2 medium green peppers, chopped
1 can (14 1/2 oz.) diced tomatoes with basil, oregano & garlic, undrained
1 can (6 oz.) tomato paste
1 medium onion, sliced
1/2 cup reduced sodium chicken broth
1/4 cup dry red wine or add'l reduced sodium chicken broth
3 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. water
1. Place chicken in a 4 qt. slow cooker. In a small bowl, combine the green peppers, tomatoes, tomato paste, onion , broth, wine, garlic, salt & pepper. Cover & cook on low for 8 - 10 hours or until chicken is tender.
2. Combine cornstarch & water until smooth; gradually stir into slow cooker. Cover & cook on high 30 minutes longer or until sauce is thickened.
Serving: 1 chicken thigh w/ scant 1/2 cup sauce = 9 gram fat
Lentil & Chicken Sausage Stew from Healthy Cooking
Notes: I have not made this yet.
1 carton (32 oz.) reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links, (3 oz. each), cut into 1/2 inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 tsp. dried thyme
In a 4 or 5 quart slow cooker, combine all ingredients. Cover & cook on low for 8 - 10 hours or until lentils are tender.
Serving: 1 1/2 cups = 4 gram fat
1 carton (32 oz.) reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links, (3 oz. each), cut into 1/2 inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 tsp. dried thyme
In a 4 or 5 quart slow cooker, combine all ingredients. Cover & cook on low for 8 - 10 hours or until lentils are tender.
Serving: 1 1/2 cups = 4 gram fat
Spicy Chicken & Rice from Healthy Cooking
Notes: I haven't made this yet.
4 boneless skinless chicken breast halves (6 oz. each)
2 cans diced tomatoes w/mild green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
1 tsp. smoked paprika
3/4 tsp. sale
1/2 tsp. ground cumin
1/2 tsp. ground chipotle pepper
6 cups cooked brown rice
1 can black beans, rinsed & drained
1/2 cup shredded cheddar cheese
1/2 cup reduced fat sour cream
1. Place chicken in a 4 or 5 qt. slow cooker. In a large bowl, combine the domatoes, green peppers, onion, garlic, paprika, salt, cumin & chipotle pepper, pour over chicken. Cover & cook on low for 5 - 6 hours or until chicken is tender.
2. Shred chicken with two forks and return to the slow cooker. Stire in rice & beans; heat through. Garnish with cheese & sour cream.
Serving: 1 1/3 cups, 7 grams of fat w/1 Tbsp Cheese & 1 Tbsp sour cream
4 boneless skinless chicken breast halves (6 oz. each)
2 cans diced tomatoes w/mild green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
1 tsp. smoked paprika
3/4 tsp. sale
1/2 tsp. ground cumin
1/2 tsp. ground chipotle pepper
6 cups cooked brown rice
1 can black beans, rinsed & drained
1/2 cup shredded cheddar cheese
1/2 cup reduced fat sour cream
1. Place chicken in a 4 or 5 qt. slow cooker. In a large bowl, combine the domatoes, green peppers, onion, garlic, paprika, salt, cumin & chipotle pepper, pour over chicken. Cover & cook on low for 5 - 6 hours or until chicken is tender.
2. Shred chicken with two forks and return to the slow cooker. Stire in rice & beans; heat through. Garnish with cheese & sour cream.
Serving: 1 1/3 cups, 7 grams of fat w/1 Tbsp Cheese & 1 Tbsp sour cream
Tuesday, September 20, 2011
Makeover Pecan Corn Pudding from Healthy Cooking
Notes: I have not made this yet.
1 cup yellow cornmeal
3/4 tsp. baking soda
3 eggs
1 1/4 cup buttermilk
3/4 cup reduced-fat butter, melted
2 cans cream-style corn
2 cups frozen corn
2 medium onions, chopped
1 1/2 cups shredded sharp reduced-fat cheddar cheese
4 jalapeno peppers, seeded & chopped
1/2 cup chopped pecans, toasted
In a large bowl, combine cornmeal & baking soda. In a small bowl, whisk the eggs, buttermilk & butter. Add cream-style corn, corn & onions. Stir into dry ingredients just until moistened.
2. Pour half the mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans.
3. Bake uncovered at 350 degrees for 45-50 minutes or until a thermometer reads 160 degrees. Serve warm
Yield: 12 servings
15 grams fat
1 cup yellow cornmeal
3/4 tsp. baking soda
3 eggs
1 1/4 cup buttermilk
3/4 cup reduced-fat butter, melted
2 cans cream-style corn
2 cups frozen corn
2 medium onions, chopped
1 1/2 cups shredded sharp reduced-fat cheddar cheese
4 jalapeno peppers, seeded & chopped
1/2 cup chopped pecans, toasted
In a large bowl, combine cornmeal & baking soda. In a small bowl, whisk the eggs, buttermilk & butter. Add cream-style corn, corn & onions. Stir into dry ingredients just until moistened.
2. Pour half the mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans.
3. Bake uncovered at 350 degrees for 45-50 minutes or until a thermometer reads 160 degrees. Serve warm
Yield: 12 servings
15 grams fat
Coconut-Streusel Pear Pie From Healthy Cooking
Notes: I have not made this yet.
Pastry for single-crust pie (9 in.)
1/3 cup sugar
1/4 cup all purpose flour
1/4 tsp. salt
6 cups sliced peeled fresh pears
1 Tbsp. lemon juice
Topping:
3 Tbsp. sugar
3 Tbsp. all-purpose flour
4 1/2 tsp. cold butter
1/3 cup flake coconut
1. Line a 9-in pie plate with pastry; trim & flute edges. In a large saucepan, combine the sugar, flour & salt. Add pears & lemon juice. Cook & stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
2. For topping, in a small bowl, combine sugar & flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400 degrees for 20 - 25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.
8 servings
1 piece 11 grams fat
Pastry for single-crust pie (9 in.)
1/3 cup sugar
1/4 cup all purpose flour
1/4 tsp. salt
6 cups sliced peeled fresh pears
1 Tbsp. lemon juice
Topping:
3 Tbsp. sugar
3 Tbsp. all-purpose flour
4 1/2 tsp. cold butter
1/3 cup flake coconut
1. Line a 9-in pie plate with pastry; trim & flute edges. In a large saucepan, combine the sugar, flour & salt. Add pears & lemon juice. Cook & stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
2. For topping, in a small bowl, combine sugar & flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400 degrees for 20 - 25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.
8 servings
1 piece 11 grams fat
Monday, September 12, 2011
Pear Cake from Grandma W.
2 cups ground pears
1 tsp. baking soda
1/4 cup shortening
1/2 cup brown sugar
3/4 cup gran. sugar
1 egg
1/4 tsp. salt
1 tsp. cinnamon
1 cup flour
Drain juice from ground pears. Add baking soda to pears & let stand while mixing remainder of recipe. Cream shortening & sugar together add egg & mix well. Add pear mixture & then flour, salt & cinnamon. Bake in a 9 x 10 inch greased pan for 40 minutes in a 350 degree oven. Serve with whipped cream.
1 tsp. baking soda
1/4 cup shortening
1/2 cup brown sugar
3/4 cup gran. sugar
1 egg
1/4 tsp. salt
1 tsp. cinnamon
1 cup flour
Drain juice from ground pears. Add baking soda to pears & let stand while mixing remainder of recipe. Cream shortening & sugar together add egg & mix well. Add pear mixture & then flour, salt & cinnamon. Bake in a 9 x 10 inch greased pan for 40 minutes in a 350 degree oven. Serve with whipped cream.
Friday, September 2, 2011
Zucchini Casserole from Karen Schuman
Notes: I haven't tried this yet.
3 cups cooked rice
2 medium zucchini, thinly sliced
3 sliced tomatoes
16 oz. shredded cheese
Sauce:
2 c. sour cream
1 t. parsley
2 t. chopped pepper
2 t. onion
1 t. oregano
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Grease a 13 x 9 baking pan. Layer on top zucchini, half of cheese, then the tomatoes. Mix sauce ingredients & pour over rice mixture. Top with remaining cheese & bake at 350 degrees for 35 to 40 minutes.
8 - 10 servings
3 cups cooked rice
2 medium zucchini, thinly sliced
3 sliced tomatoes
16 oz. shredded cheese
Sauce:
2 c. sour cream
1 t. parsley
2 t. chopped pepper
2 t. onion
1 t. oregano
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Grease a 13 x 9 baking pan. Layer on top zucchini, half of cheese, then the tomatoes. Mix sauce ingredients & pour over rice mixture. Top with remaining cheese & bake at 350 degrees for 35 to 40 minutes.
8 - 10 servings
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