Home Fries
3 Potatoes
1 large onion
1 green pepper
10 cloves garlic
spices to taste, i use basil, dill, and turmeric
chop potato, onion, pepper, garlic, add to hot oil and add spices and stir fry until potatos are soft.
Fat: 2.6g
Carbohydrates: 24.7g
Calories:128.2
Protein: 3.0g
Sunday, July 29, 2007
Vegetable Frittata
Vegetable Frittata
1 tablespoon vegetable oil
1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
4 large eggs
1/4 cup milk
1 tablespoon chopped fresh parsley
1/4 teaspoon red pepper sauce
1cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese
1. Heat oil in 10-inch skillet over medium-high heat. Cook broccoli, carrot, onion and olives in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
2. Meanwhile beat eggs, milk, parsley, salt and pepper sauce thoroughly with fork or wire wisk until a uniform yellow color. Pour egg mixture over vegeta-bles. Sprinkle with cheese; reduce to low
3. Cover and cook about 10 minutes or until set in center. Cut into 4 wedges. Serve immediately
1 tablespoon vegetable oil
1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
4 large eggs
1/4 cup milk
1 tablespoon chopped fresh parsley
1/4 teaspoon red pepper sauce
1cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese
1. Heat oil in 10-inch skillet over medium-high heat. Cook broccoli, carrot, onion and olives in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
2. Meanwhile beat eggs, milk, parsley, salt and pepper sauce thoroughly with fork or wire wisk until a uniform yellow color. Pour egg mixture over vegeta-bles. Sprinkle with cheese; reduce to low
3. Cover and cook about 10 minutes or until set in center. Cut into 4 wedges. Serve immediately
Open Faced Mozzarella Sandwichs
Open Faced Mozzarella Sandwichs
1 cup seeded chopped plum tomatoes
3 TB olive or vegetable oil
1 garlic clove, minced
1 tsp. thinly sliced green onion
1 tsp. chopped fresh basil or 1/4 tsp. dried basil
1/4 tsp. salt
1/8 tsp. ground black pepper
Dash cayenne pepper
4 slices Italian bread (3/4 inch thick) OR 2 English muffins, cut in half
1/2 cup shredded mozzarella cheese
In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour.
Drain 2 teaspoons liquid from the tomato mixture; brush onto one side of each slice of bread.
Broil 5 inches from the heat until crisp, about 1-2 minutes. Spoon 1/4 cup tomato mixture on each pieces of bread; sprinkle with cheese. Broil 1-2 minutes longer or until bubbly.
Yield: 2 servings.
1 cup seeded chopped plum tomatoes
3 TB olive or vegetable oil
1 garlic clove, minced
1 tsp. thinly sliced green onion
1 tsp. chopped fresh basil or 1/4 tsp. dried basil
1/4 tsp. salt
1/8 tsp. ground black pepper
Dash cayenne pepper
4 slices Italian bread (3/4 inch thick) OR 2 English muffins, cut in half
1/2 cup shredded mozzarella cheese
In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour.
Drain 2 teaspoons liquid from the tomato mixture; brush onto one side of each slice of bread.
Broil 5 inches from the heat until crisp, about 1-2 minutes. Spoon 1/4 cup tomato mixture on each pieces of bread; sprinkle with cheese. Broil 1-2 minutes longer or until bubbly.
Yield: 2 servings.
Wednesday, July 25, 2007
Potatos Tomatos, & Onions
Potatos, Tomatos, & Onions
Potatos
Tomatos
onions
Seasonings: pepper, salt, basil, garlic powder etc.
Olive oil
Spray your baking pan. Slice up potatos and layer on bottom. Season the potatos. Next layer slice up onions. Top the layers with sliced tomatos. Add more seasoning and a dribble of oil. Cover and cook for 45-50 at 400 degrees.
Potatos
Tomatos
onions
Seasonings: pepper, salt, basil, garlic powder etc.
Olive oil
Spray your baking pan. Slice up potatos and layer on bottom. Season the potatos. Next layer slice up onions. Top the layers with sliced tomatos. Add more seasoning and a dribble of oil. Cover and cook for 45-50 at 400 degrees.
Baked Parmesan Chicken
Baked Parmesan Chicken
1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts
Preheat oven to 400 degrees.
In 13x9in baking pan melt butter in oven. Meanwhile in
bowl mix all ingredients exept milk and chicken.
Dip chicken breasts in milk and then coat in flour
mixture. Dip chicken in butter then place skin side up
in pan. Bake for 45 to 50 minutes or until chicken is
fork tender and golden brown.
1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts
Preheat oven to 400 degrees.
In 13x9in baking pan melt butter in oven. Meanwhile in
bowl mix all ingredients exept milk and chicken.
Dip chicken breasts in milk and then coat in flour
mixture. Dip chicken in butter then place skin side up
in pan. Bake for 45 to 50 minutes or until chicken is
fork tender and golden brown.
Friday, July 20, 2007
Turkey Mushroom Tetrazini
Turkey Mushroom Tetrazini
3 oz cooked spaghetti
1 tbsp light butter
2 tbsp flour
1/4 tsp pepper
1 c chicken broth
1/2 cup skim milk
8 oz fresh mushrooms, sliced
1 cup turkey breast, cooked and cubed
1/4 cup parmesan cheese, grated
Directions
Heat oven to 350. Saute mushrooms in 1 tsp butter. Spray 2 quart dish with cooking spray. Melt 2 tsp butter. Add flour, salt, pepper, broth and milk. Stir contantly until thickens. mix sauce, cooked turkey, mushrooms and spaghetti. Put in dish. Sprinkle with cheese. Bake 30 minutes. Number of Servings: 4
Servings Per Recipe: 4
Amount Per Serving
Calories: 181.8
Total Fat: 5.5 g
Cholesterol: 35.2 mg
Sodium: 638.4 mg
Total Carbs: 13.3 g
Dietary Fiber: 1.2 g
Protein: 20.0 g
3 oz cooked spaghetti
1 tbsp light butter
2 tbsp flour
1/4 tsp pepper
1 c chicken broth
1/2 cup skim milk
8 oz fresh mushrooms, sliced
1 cup turkey breast, cooked and cubed
1/4 cup parmesan cheese, grated
Directions
Heat oven to 350. Saute mushrooms in 1 tsp butter. Spray 2 quart dish with cooking spray. Melt 2 tsp butter. Add flour, salt, pepper, broth and milk. Stir contantly until thickens. mix sauce, cooked turkey, mushrooms and spaghetti. Put in dish. Sprinkle with cheese. Bake 30 minutes. Number of Servings: 4
Servings Per Recipe: 4
Amount Per Serving
Calories: 181.8
Total Fat: 5.5 g
Cholesterol: 35.2 mg
Sodium: 638.4 mg
Total Carbs: 13.3 g
Dietary Fiber: 1.2 g
Protein: 20.0 g
Friday, July 13, 2007
Baked Hush Puppies
Baked Hush Puppies
1 Cup yellow cornmeal
1 Cup all purpose flour
1 Tbsp. baking powder
1 tsp. Splenda (or sugar)
1/8 tsp. ground red pepper (cayenne)
2 eggs, lightly beaten
3/4 Cup fat free milk (I used 2%)
1/4 Cup veg oil
1/2 Cup finely chopped onion
* add some honey
Combine the first 6 ingredients in a large bowl.
Make a well in center of mixture. Combine eggs and next 3 ingredients, stirring well. Add to dry ingredients, stirring just until dry ingredients are moistened.
Coat miniature muffin pans with cooking spray. Spoon about 1 Tbsp. batter into each muffin cup, about 3/4 full.
Bake at 425° for 15 mins or until done. Remove from pans immediately and serve warm.(notes: I would add some Old Bay and garlic powder, and maybe a little more cayenne to zip it up)
I actually liked these alot better than fried ones.
you might check the pups after 12 mins, with my oven, I thought 15 was a little too long.
1 Cup yellow cornmeal
1 Cup all purpose flour
1 Tbsp. baking powder
1 tsp. Splenda (or sugar)
1/8 tsp. ground red pepper (cayenne)
2 eggs, lightly beaten
3/4 Cup fat free milk (I used 2%)
1/4 Cup veg oil
1/2 Cup finely chopped onion
* add some honey
Combine the first 6 ingredients in a large bowl.
Make a well in center of mixture. Combine eggs and next 3 ingredients, stirring well. Add to dry ingredients, stirring just until dry ingredients are moistened.
Coat miniature muffin pans with cooking spray. Spoon about 1 Tbsp. batter into each muffin cup, about 3/4 full.
Bake at 425° for 15 mins or until done. Remove from pans immediately and serve warm.(notes: I would add some Old Bay and garlic powder, and maybe a little more cayenne to zip it up)
I actually liked these alot better than fried ones.
you might check the pups after 12 mins, with my oven, I thought 15 was a little too long.
Homemade Take on Lo Mein
Homemade Take on Lo Mein
2-3 packages of Ramen Noodles
1 lb Round Steak, cut into bite size strips
1 C Green Bell Pepper, cut into strips
1 C Onion, cut into strips
1 C Carrots, cut into strips
3 T Soy Sauce
1 T Sesame Oil
Fat: 15.1g
Carbohydrates: 27.0g
Calories:367.1
Protein: 30.3g
Cook the Ramen Noodles per the package instructions, leaving out the flavor packets.Brown the Round Steak in the Sesame Oil, until cooked through.Add the Pepper, Onion, Carrot, and Soy Sauce to the meat and cook until the veggies are to your desired tenderness.Toss in a large bowl with the noodles and serve. This recipe allows for many variations such as chicken instead of beef, spaghetti noodles instead of Ramen noodles, or add extra veggies such as bean sprouts. Have fun with it!Number of Servings: 4
2-3 packages of Ramen Noodles
1 lb Round Steak, cut into bite size strips
1 C Green Bell Pepper, cut into strips
1 C Onion, cut into strips
1 C Carrots, cut into strips
3 T Soy Sauce
1 T Sesame Oil
Fat: 15.1g
Carbohydrates: 27.0g
Calories:367.1
Protein: 30.3g
Cook the Ramen Noodles per the package instructions, leaving out the flavor packets.Brown the Round Steak in the Sesame Oil, until cooked through.Add the Pepper, Onion, Carrot, and Soy Sauce to the meat and cook until the veggies are to your desired tenderness.Toss in a large bowl with the noodles and serve. This recipe allows for many variations such as chicken instead of beef, spaghetti noodles instead of Ramen noodles, or add extra veggies such as bean sprouts. Have fun with it!Number of Servings: 4
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