Deborah's Potato Salad

Deborah's Potato Salad

2 cups potato from baked potatoes
1 whole hard boiled egg, chopped
3 egg whites, chopped
1 cup diced celery
1/2 cup diced green peppers
1/4 cup green onions sliced, including green tops
1/4 cup ranch dressing [Wishbone 2Good]
1 tsp. dijon mustard

Fat: 2.5g
Carbohydrates: 18.9g
Calories:121.8
Protein: 5.5g

Makes 4 -1 cup servings approximately

Mix the ranch dressing and mustard together in a small bowl.Place remaining ingredients into a large bowl.Pour dressing mixture over the ingredients and toss lightly to coat.Refrigerate for at least an hour or overnight.Salt and pepper can be added to taste.

Garlic Butter Green Beans

Garlic Butter Green Beans

1 pound green beans
1 garlic clove, minced
2 tsp lemon juice
1/2 tsp sugar
1/8 tsp black pepper

Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Meanwhile, in a small nonstick saucepan, cook garlic in butter until tender. Remove from the heat; stir in the lemon juice, sugar and pepper. Transfer the beans to a serving bowl; add garlic butter and stir to coat.

Number of Servings: 4

Fat: 3.0g
Carbohydrates: 8.9g
Calories:63.5
Protein: 2.1g

* Came from Sparkpeople.com

Meatloaf

Meatloaf

1 lb ground chuck
1/2 c italian bread crumbs
1/8 c worcestershire sauce
1 Tbsp A1 steak sauce
1 egg

Combine ingredients by hand. Shape into a loaf and bake at 400 degrees until cooked through.
Number of Servings: 8


Fat: 7.3g
Carbohydrates: 6.2g
Calories:153.1
Protein: 11.7g

*Came from Sparkpeople.com

Tangy Tuna Tetrazzini

Tangy Tuna Tetrazzini

8 oz whole wheat pasta (any shape but I like either thin spaghetti or egg noodles)
1 cup shredded 2% cheddar cheese
one can tuna
one 10 oz box frozen, chopped broccoli
one can Healthy Request cream of celery soup
Italian seasoned bread crumbs for topping

Fat: 6.1g
Carbohydrates: 37.8g
Calories:262.0
Protein: 14.4g

Makes 6-8 servings

Preheat oven to 350 degreesCook pasta according to package directions. Thaw broccoli. Mix tuna together with the cream of celery soup. I usually add seasonings to the tuna mixture, such as garlic powder, chili powder, cumin and salt and pepper. Use whatever seasonings you like.In a round casserole dish, put about 1/3 of the pasta in the bottom of the dish. Cover with the thawed broccoli and 1/3 cup of the cheese.Then put the rest of the pasta over the broccoli. Spoon tuna mixture over the pasta. Sprinkle the rest of the cheese over the tuna mixture and top with bread crumbs. Bake in 350 degree oven for about 30 minutes or until browned on top and bubbly.

Greek Potatoes

Greek Potatoes

6 c. diced potatoes
1 c. raw onion
2 cloves garlic, crushed
2 TBsp. Olive oil

Heat oil in skillet. Add garlic. Combine potato and onions before adding to then add, stirring thoroughly. Cook covered. I check mine every 5 minutes to scrape the bottom of the pan as the potatoes brown and flip them.

Fat: 4.8g
Carb: 29.8g
Calories: 171.2
Protein: 3.6g

Serving size: 1 cup

Portobello Burgers

Portobello Burgers

mushrooms, sliced
2 cloves garlic, sliced
rosemary
thyme
1 1/2 Tbsp. olive oil
3 TBsp. balsamic vinegar

Sliced mushrooms and put in pan with rest of ingredients. Saute in pan.

Fat 5.5g
Carb: 4.5 g
Calories: 71.6
Protein: 3.2 g

Beef Fajitas

Beef Fajitas

1 lb. steak cut into strips
1/2 c. green pepper
1 medium onion
1 tsp. cumin
1 tsp. red pepper flakes
1/4 c. lemon juice
1/2 c. lime juice
8 tortillas

Combine lime juice, lemon juice, cumin, and red pepper flake in resealable bag, add meat strips and marinate for 1 hour.

In a nonstick skillet brwon marinated meat strips for 3 minutes. Add peppers and onion and saute for additional 3 minutes.

Serve with tortillas.

Number of servings: 8

Nutritional Info.

Fat 6.8g
Carb. 35.6g
Calories 288.2
Protein 20.7 g

Fried Rice with Green Onions

1 cup long grain rice
1 can beef broth (10.5 oz.)
1 T. teriyaki marinade or soy sauce
1 cup water
pepper to taste
2 T. butter

When rice is cooked add:

1/2 c. finely chopped green onions
1 egg, scrambled and cooked in 1 T. butter
1/4 c. toasted slivered almonds
6 strips bacon, cooked


Directions:
Combine all the ingredients in a pan. Cover and simmer mixture until rice is tender and liquid is absorbed. Toss everything together until nicely blended. Place rice in a porcelain baker and serve with pork and apples if desired.

Onion-Herb Pork Chops

1 teaspoon plus 2 tablespoons butter, divided
1 medium onion, chopped
3 tablespoons chicken broth
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
2 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/8 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese

Cooking Directions:

In a small skillet, melt 1 teaspoon butter over medium heat. Stir in the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until onion is tender. Meanwhile, sprinkle pork chops with pepper. In another skillet, brown chops over medium heat in 1 tablespoon butter. Spoon half of the onion mixture into a baking dish coated with nonstick cooking spray; top with pork and remaining onion mixture. Combine bread crumbs and Parmesan cheese; sprinkle over top. Melt remaining butter; drizzle over crumbs. Bake, uncovered, at 400° for 20-25 minutes or until meat juices run clear.