开云体育

PIZZA CUPS

? pound ground beef
6 ounces tomato paste
1 tablespoon dried onion
1 teaspoon Italian seasoning
? teaspoon salt
10 oz can biscuits
? cup mozzarella cheese

Brown and drain beef.
Stir in paste, onion, and seasonings.
Cook over low heat 5 mins, stirring frequently.
Place biscuits in greased muffin tin, pressing to cover bottom and sides.
Spoon ?c mixture into each cup.
Sprinkle with cheese.
Bake at 400? for 12 mins.

Lowfat Cherry Pork Chops

1 (21 ounce) can cherry pie filling
4 pork chops

1. Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).


Serves 4 servings
Prep time: 5 minutes
Cook time: 600 minutes
Total time: 605 minutes
Fat: 3.95
Carbs: 41.65
Protein: 15.95
Calories: 265.89
Alcohol: 0.00

Fried Banana
Prep: 5 min, Cook: 10 min.
a.. 2 Tbs. peanut oil
b.. 4 firm bananas, or plantains
c.. 2 Tbs. lemon juice
d.. 1/8 tsp. black pepper
Heat oil in a heavy skillet. In a bowl, cut bananas into slices. Mix in lemon juice and black pepper. Transfer to skillet and cook until crisp, about 4-7 minutes.

St. Michael's Irish Americano


a.. 2 (1.5 fluid ounce) jiggers espresso coffee
b.. 2 (1.5 fluid ounce) jiggers Irish whiskey
c.. 1 tablespoon white sugar
d.. 1 tablespoon heavy cream
e.. 6 fluid ounces hot water
f.. 2 tablespoons whipped cream, garnish



Directions
1 Pour the espresso into your favorite mug, add Irish whiskey, sugar, tablespoon cream and hot water. Garnish with a dollop of whipped cream.

Makes 1 serving

Breakfast Sausage


a.. 2 teaspoons dried sage
b.. 2 teaspoons salt
c.. 1 teaspoon ground black pepper
d.. 1/4 teaspoon dried marjoram
e.. 1 tablespoon brown sugar
f.. 1/8 teaspoon crushed red pepper flakes
g.. 1 pinch ground cloves
h.. 2 pounds ground pork



Directions
1 In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.

2 Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.

3 Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).

Makes 6 servings

POTATO HAMBURGER CASSEROLE

1 lb. lean ground beef
? medium onion, chopped
? teaspoon salt
Dash pepper
10? oz. can condensed tomato soup
1&1/3 cups water
2 tablespoons margarine or butter
? cup milk
1&1/3 cups mashed potato flakes
1 egg, beaten
? cup (2 oz.) shredded Cheddar cheese

Heat oven to 350°F.
In large skillet, cook ground beef and onion until beef is thoroughly cooked, stirring frequently.
Drain.
Stir in ? teaspoon of the salt, pepper and soup.
Spoon into ungreased 1? quart casserole.
In medium saucepan, bring water, margarine and remaining ? teaspoon salt to a rolling boil.
Remove from heat.
Stir in milk and potato flakes with fork until potatoes are of desired consistency.
Stir in egg until well blended.
Spoon potatoes in mounds over beef mixture.
Sprinkle with cheese.
Bake at 350°F. for 25 to 30 minutes or until thoroughly heated.

Makes 4 servings



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Lowfat Chicken and Corn Chili

Ingredients
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
0.25 teaspoon salt to taste
0.25 teaspoon ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans


Directions
1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.




Serves 6 servings
Prep time: 15 minutes
Cook time: 720 minutes
Total time: 735 minutes
Fat: 2.50
Carbs: 25.67
Protein: 21.22
Calories: 210.13
Alcohol: 0.00

Chilled Cooked Plums
Prep: 10 min, Cook: 10 min, plus chilling time.
a.. 2/3 cup sugar
b.. 2 cups water
c.. 8 dark purple plums, pitted and quartered
d.. 1/2 tsp. vanilla extract
e.. 1 small Granny Smith apple, peeled, cored and cut into thin strips
Bring sugar and water to a boil in a heavy saucepan over medium high heat. Simmer 5 minutes or until sugar has dissolved. Add plums and simmer 5 minutes or until softened. Stir in vanilla and apples. Remove from heat and chill. Serve plums in syrup.

Broccoli and Peppers
If you don't have a steamer basket, improvise with a metal colander to prepare this healthful vegetable dish.

1 lb broccoli, cut into flowerets
1 medium red or yellow sweet pepper, cut into 1-inch pieces
2 Tbs reduced-calorie margarine or regular margarine
1 Tbs lemon juice
1/8 tsp pepper
1 tsp finely shredded lemon peel



1 Place broccoli and pepper in a steamer basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Drain.
2 Arrange on a serving platter. Meanwhile, in a small saucepan melt the margarine. Stir in lemon peel, lemon juice, and pepper. Drizzle over broccoli mixture. Makes 6 servings.


Servings: 6

Low Carb Minnesota Wild Rice-Stuffed Chicken

Team up this apple-glazed bird with a chicory and red onion salad dressed with a blue cheese vinaigrette.

1 6-ounce package long grain and wild rice mix
2 medium ooking apples (such as Granny Smith or Jonathan), cored and chopped
8 oz sliced fresh mushrooms (3 cups)
1 cup shredded carrot
1/2 cup thinly sliced green onion
1/2 tsp pepper
1 5- to 6-pound whole roasting chicken
2-3 Tbs apple jelly, melted
1 medium apple, cut into wedges (optional)



1 For stuffing, cook rice according to package directions, except add apples, mushrooms, carrot, onion, and pepper to rice before cooking.
2 Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back and fasten with a small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to tail. Twist the wing tips under the bird.
3 Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325 degree F. oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F. to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly. Brush chicken with melted jelly once or twice during the last 10 minutes of roasting.
4 Remove chicken from oven and cover it with foil. Let stand for 10 to 20 minutes before carving. Transfer the chicken to a serving platter. Spoon the stuffing around the chicken. Garnish with apple wedges, if desired. Makes 10 servings.


Servings: 10

Whole-Wheat Buttermilk Pancakes With Maple Syrup And Fresh Berries

Whole-wheat flour and buttermilk combine to make a hearty but light pancake with a slight tang.

1 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 cup ALBERS? Yellow Corn Meal
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups buttermilk or sour milk*
2 large eggs, lightly beaten
2 Tbs honey
Maple syrup
1 cup fresh berries (blueberries, raspberries, blackberries and/or sliced strawberries)



1 Grease griddle or skillet.
2 Combine whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in large bowl. Combine buttermilk, eggs and honey in medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
3 Heat prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.


Servings: 10


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Irish Chicken and Dumplings

a.. 2 (10.75 ounce) cans condensed cream of chicken soup
b.. 3 cups water
c.. 1 cup chopped celery
d.. 2 onions, quartered
e.. 1 teaspoon salt
f.. 1/2 teaspoon poultry seasoning
g.. 1/2 teaspoon ground black pepper
h.. 4 skinless, boneless chicken breast halves
i.. 5 carrots, sliced
j.. 1 (10 ounce) package frozen green peas
k.. 4 potatoes, quartered
l.. 3 cups baking mix
m.. 1 1/3 cups milk



Directions
1 In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.

2 Add potatoes and carrots; cover and cook another 30 minutes.

3 Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

4 Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Makes 4 -6 servings

Bacon Turnip Mash

a.. 2 pounds orange turnip
b.. 3 tablespoons butter
c.. 1 pinch salt
d.. 1 pinch ground black pepper
e.. 1 dash garlic powder
f.. 1/2 pound bacon - cooked and crumbled
g.. 2 tablespoons rendered bacon fat



Directions
1 Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.

2 In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.

3 To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.

Makes 4 - 5 servings

Buttery Cooked Carrots

a.. 1 pound baby carrots
b.. 1/4 cup margarine
c.. 1/3 cup brown sugar



Directions
1 Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.

2 Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Makes 4 servings

Corn and Sausage Chowder

. 1 20-ounce package refrigerated shredded potatoes
. 1 14-1/2-ounce can reduced-sodium chicken broth
. 1 10-ounce package frozen whole kernel corn
. 2 cups skim milk
. 12 ounces 97-percent-fat-free cooked link sausage, halved lengthwise and sliced
. 1/3 cup sliced green onions
. 1/4 teaspoon pepper
. Salt
. Cilantro sprigs
. Green or red bottled hot pepper sauce (optional)


In a 4-quart Dutch oven combine potatoes, chicken broth, and corn. Bring mixture just to boiling, reduce heat. Simmer, covered, for 10 minutes or until potatoes are just tender, stirring occasionally. Using a potato masher, slightly mash potatoes. Stir in milk, sausage, onions, and pepper. Heat through. Season to taste with salt, cilantro, and hot pepper sauce, if desired. Makes 5 servings.

Lowfat Chicken and Melon Salad

1 honeydew melon
6 cups cubed, cooked chicken meat
2 cups chopped celery
2 cups seedless grapes
1 (8 ounce) can sliced water chestnuts
0.5 cup sour cream
0.5 cup plain yogurt
1.5 teaspoons curry powder
salt and pepper to taste


Directions
1. Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
2. Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
3. In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

Serves 10 servings
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Fat: 6.42
Carbs: 22.63
Protein: 25.01
Calories: 248.33
Alcohol: 0.00

Banana, Pineapple, and Walnut in Pastry

Prep: 10 min, Cook: 10 min, plus chilling time.
a.. 4 frozen puff pastry shells
b.. 2 ripe firm bananas, sliced
c.. 1 lb. pineapple chunks
d.. 2 Tbs. chopped walnuts
Bake puff pastry shells according to package directions. Combine remaining ingredients in a mixing bowl. Chill. Just before serving, spoon fruit mixture into baked puff pastry shells

Honey-Orange Marys

32 oz (4 cups) tomato juice
1/2 cup orange juice
1/4 cup honey
2 tsp prepared horseradish
1/2 tsp celery salt
Hot pepper sauce, to taste
Worcestershire sauce, to taste
Freshly ground black pepper, to taste
Celery stalks, for garnish



1 In a large pitcher, whisk together tomato juice, orange juice, honey, horseradish and celery salt until well blended.
2 Season to taste with hot pepper sauce, Worcestershire sauce and pepper.
3 Serve over ice in tall glasses garnished with celery stalks.


Servings: 4

Lowfat Cool Radiatore Melon Salad

1 lb Radiatore, Medium Shells or other medium pasta shape, uncooked
1/3 medium honeydew, cut into 1/2-inch chunks (about 2 1/2 cups)
1/2 medium cantaloupe, cut into 1/2-inch chunks (about 2 cups)
1 medium cucumber, peeled, seeded and cut into 1/2-inch chunks
1/2 cup limeade concentrate
2 Tbs vegetable oil
1 tsp chili powder
1 tsp salt



1 Prepare pasta according to package directions.
2 While pasta is cooking, toss the honeydew, cantaloupe and cucumber together in a large bowl.
3 In a small mixing bowl, whisk together the limeade concentrate, oil, chili powder and salt. Add the dressing to the fruit mixture.
4 When pasta is done, drain and rinse under cold water; drain again. Toss pasta with fruit and dressing and serve.


Servings: 6

Low Carb Chinese-Style Spareribs

6 lbs pork spareribs
1/4 cup hoisin sauce
1/4 cup water
3 Tbs dry sherry
2 Tbs honey
2 Tbs soy sauce
2 garlic cloves, minced



1 Cut spareribs into serving-size portions.
2 Place large plastic bag in large bowl. In bag, combine remaining ingredients; mix well. Add ribs, close bag tightly.
3 Refrigerate 6 hours or overnight; turn bag several times to distribute marinade.
4 Drain ribs, reserving marinade.
5 Place ribs in shallow roasting pan; cover with foil and bake in a 350 degree F. oven for 1 1/2 hours.
6 Uncover and brush ribs with the reserved marinade.
7 Discard leftover marinade. Bake, uncovered, for 30 minutes or till done.


Servings: 10