Recipes

These are not my recipes these are recipes I have collected off of various sites and from friends and family to share.

Meatloaf  Recipe Ingredients

• 1 tablespoon olive oil
   
• 2 stalks celery, finely chopped
   
• 1 small onion, finely chopped
   
• 1 clove garlic, crushed with press
   
• 2 pounds lean ground turkey
   
• 3/4 cups fresh whole wheat bread crumbs
   
• 1/3 cup fat-free milk
   
• 1 tablespoon Worcestershire sauce
   
• 2 large egg whites
   
• 1/2 cup ketchup
   
• 1/2 teaspoon salt
   
• 1/4 teaspoon coarsely ground black pepper
   
• 1 tablespoon mustard

Method of Preparation
Preheat oven to 350 degrees F. Add oil in the 12-inch nonstick skillet, and cook celery and onion on medium flame for 10 minutes until the vegetables are tender. Stir occasionally. Add garlic and cook for another 1 minute. Transfer the vegetables into a large bowl and let them cool slightly. Add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, ketchup, salt, and black pepper to the vegetables. Mix the ingredients with hands until well combined. Mix mustard and the remaining ketchup in a cup. In a baking pan, shape the meat mixture into 9" by 5" loaf. Spread the ketchup mixture over top of the loaf. Bake the meatloaf for 55 to 60 minutes. Let meatloaf stand for 10 minutes in the oven to set juices for easier slicing. Transfer the meatloaf to plate and cut into slices.

Number of Servings: 8
Calorie Content: 230

 

Thai Glazed Chicken Recipe
Ingredients

• 1 pound thin cut chicken breast meat
   
• Grill seasoning
   
• 2 tablespoons vegetable oil, 2 turns of the pan
   
• 2 tablespoons minced ginger root
   
• 4 cloves garlic, minced
   
• 1 large red bell pepper, seeded and very thinly sliced
   
• 1 cup packaged shredded cabbage and carrot mix
   
• 3 scallions, chopped on an angle
   
• 1/2 cup plum sauce
   
• 2 cups basil leaves, loosely packed
   
• 1 tablespoon fish sauce
   
• 1/2 head iceberg lettuce, cut into half again
   
• 1/2 seedless cucumber, chopped

Method of Preparation
Slice the chicken into thin strips and sprinkle with grill seasoning. Heat a large skillet to a very hot temperature. Add vegetable oil, then chicken into the skillet. Cook chicken for 2 minutes, stir constantly. Add the ginger, garlic, peppers, cabbage and carrot  mix and scallions to the chicken and stir-fry for another 2 minutes. Add plum sauce to glaze the mixture and toss for 1 minute. Add basil and wilt leaves. Now, add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Placing spoonfuls of chicken into a piece of lettuce with cucumber and fold the leaf over to eat, similar to small tacos.

Number of Servings: 4
Calorie Content: 440

 

Low Calorie Fried Chicken Recipe
Ingredients

• 1½ cup buttermilk
   
• 1/2 teaspoon ground red pepper (cayenne)
   
• 3/4 teaspoon salt
   
• 1 (3-pound) cut-up chicken, skin removed from all pieces except wings
   
• 1½ cup panko (Japanese-style) bread crumbs
   
• 1 teaspoon grated fresh lemon peel

Method of Preparation
Add buttermilk, ground red pepper, and 3/4 teaspoon salt in a large self-sealing plastic bag. Add chicken pieces and turn to coat. Seal the bag, and press out excess air. Refrigerate the chicken at least 1 hour or preferably overnight, turning bag over once. Preheat the oven to 425 degrees F. Spray 15½" by 10½" jelly-roll pan with a nonstick spray. Now in a large bowl, combine the panko and lemon peel. Remove the chicken from marinade, shaking off the excess. Add chicken pieces, a few at a time to the panko mixture. Turn the chicken to coat. Place chicken in prepared pan. Bake for 30 to 35 minutes or until coating is crisp and juices the run clear when thickest part of chicken is pierced with tip of knife. Serve hot.

Number of Servings: 4
Calorie Content: 305

 

Low Calorie Pizza Recipe

Ingredients for Pizza Crust

• 2 ½ cups flour
• ½ teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon yeast
• 1 cup hot water
• 1 tablespoon cornmeal (yellow or white)

Ingredients for Pizza Filling

• 2 ounces skimmed mozzarella cheese
• ½ cup sauteed spinach
• 1 tablespoon sauteed sliced onion
• ½ cup sauteed sliced mushrooms

Method

Take a large bowl and combine the flour, yeast and salt together. Add extra virgin olive oil and hot water to the mixture and knead the flour for about 5 minutes. Add extra flour if required in order to keep the dough pliable. After you have kneaded the dough, cover the bowl with a damp towel for about half an hour. Form a pie or pizza base and sprinkle cornmeal on top. Add the sauteed vegetables and cheese on top and bake this pizza in a preheated oven at 400 degrees till the crust turns golden brown in color and cheese melts.

 

Cheesecake Brownies- 3 points each

One box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food
One 15-oz. can pure pumpkin
6 oz. Fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract

Broccoli Corn Bread
　
2/3 cup fat-free cottage cheese
1/2 cup fat-free egg substitute
1 tsp table salt
1/2 tsp reduced-calorie margarine, melted
10 oz cooked broccoli, package frozen
1/3 cup onion(s), chopped
1 package Aunt Jemima Easy Mix Corn Bread, or Jiffy
　

Combine all ingredients except broccoli. Mix well, fold in broccoli pour into 8X8-greased pan or fill muffin tins. Bake at 400* for 20-30 minutes.
side dishes

(submitted by Jackie Hodges)

Slow-Cooker Beef Brisket with Beer
If your slow cooker includes a removable insert, you can brown the brisket and onion mixture a day ahead, place all of the ingredients in the insert, and refrigerate. The next morning, place the insert in the slow cooker, and when you arrive home from work, a tasty entrée will await you. The onion and parsnips function as flavorings, and so you'll want to serve a vegetable side dish.
Ingredients
1 (3-pound) beef brisket, trimmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1/4 cup water
2 cups vertically sliced onion (about 1 large)
1 1/2 cups chopped parsnip (about 2)
1 tablespoon balsamic vinegar
1 bay leaf
1 (12-ounce) bottle light beer

Preparation
Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; sauté 5 minutes or until vegetables are tender.
Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.

Smothered Buttermilk Chicken
Servings: 4

1 pound boneless skinless chicken thighs
3 medium carrots -- sliced (I just buy carrots already chopped, use 2 handful's)
1/3 cup onion -- chopped
1/2 cup water
2 tablespoons butter or margarine (I used light)
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix ( used McCormick's Roasted Chicken Gravy mix, nice seasoning blend)
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.

Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf.

In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.

Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked.

Serve with rice or biscuits.

(Submitted by Jackie Hodges)