Italian Stuffed Meat Loaf

Italian Stuffed Meat Loaf

1 lb lean ground beef
1/2 cup liquid
1 egg
1/4 tsp garlic powder
1/2 c. dry bread crumbs mixed with 2 tbs. Parmesan cheese
1/2 c. onion
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dreid basil
3/4 shreeded mozzarella
1 - 16 oz. can tomato sauce

In a bowl combine first five ingredients. Mix thoroughly. On a sheet of aluminum foil pat mixture into a 10 x 14 inch rectangle. Sprinkle rectangle evenly with crumbs, dried spices, onions, mushrooms, and cheese. Roll the meat like a jelly roll. Seal the ends and joining by pinching and patting, so that no filling shows. Place loaf in a 13x9x2 in. baking dish. Pour tomato sauce over. Cover with your piece of foil and bake 50-60 min. on 350 degrees.

Tuna Puff Sandwiches

Tuna Puff Sandwiches

3/4 cup mayonnaise, divided
2 TBS. chopped green pepper
1 tsp. grated onion
1 tsp. prepared mustard
1/4 tsp. Worcestershire sauce
1 can tuna, drained and flake
3 hamburger buns, split
6 tomato slices
3/4 shredded cheddar cheese

In a small bowl, combine 1/4 cup mayonnaise, green pepper, onion, mustard and Worcestershire sauce; stir in tuna. Spread over each bun; top each with a tomato slice. Arrange sandwiches on a baking sheet. In a small, combine cheese and remaining mayonnaise; spoon cheese mixture over tomato. Bake at 400 degrees for 11-13 minutes or until the toppings is puffy and golden brown.

Baked Mushroom Chicken

Baked Mushroom Chicken

boneless skinless chicken breat or thighs
flour
3 TBS. butter, divided
1 cup sliced mushrooms
1/2 cup chicken broth
pepper
1/3 shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Place flour in a resealable plastic bag; add chicken. Seal and shake to coat. In a large skillet, brown chicken in 2 TBS butter on both sides. Transfer to a greased baking dish. In the same skillet, saute mushrooms in the remaining butter util tender. Add the broth and pepper. Bring to a boil; cook for 5 minutes or util liquid is reduced to 1/2 cup. Spoon over chicken. Bake uncovered, at 375 degrees for 15 minutes. Sprinkle with the cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear.

Home Fried

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

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

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.

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.

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.

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

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.

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

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.