Ingredients:
½ c chopped pecans, toasted
1 pound baby carrots, halved
1 cup water
½ tsp salt
3 Tbsp butter
2 shallots, minced
½ cup Marsala wine
½ cup sugar
Directions:
Preheat oven to 300°. Spread pecans in a single layer on a baking sheet.
Bake in the preheated oven for 5 to 8 minutes, stirring once or twice,
watching carefully as they will burn easily.
Remove from the oven when browned and fragrant.
Cut baby carrots in half cross-wise. In a saucepan over medium heat,
bring water, carrots, salt and 1 T of butter to a gentle boil.
Reduce heat to low. Cover and simmer 10-15 minutes,
or until tender but firm. Drain and set aside.
Return pan to the stove on medium heat, and melt the remaining 2 Tbsp butter.
Cook shallots, stirring occasionally, until translucent.
Add Marsala and sugar, and stir continually until sugar is completely dissolved.
Continue simmering until sauce has thickened slightly.
Once thickened, toss carrots and pecans with the sauce until well coated.
Garnish with parsley if desired. Serve immediately.
Ingredients:
Coarse salt and ground pepper
1 cup long-grain brown rice
¼ cup soy sauce
¼ cup fresh lemon juice
2 T. rice vinegar
2 t. light-brown sugar
1 T. olive oil
1 lb. peeled and deveined medium shrimp, thawed
½ lbs snow peas trimmed and halved on the diagonal
1 piece fresh ginger peeled and cut into matchsticks
1 Hass avocado, pitted and cut into chunks
Directions:
In a large saucepan bring 2 cups salted water to a boil. Add rice; cover reduce heat to low, and cook until rice is tender and water is absorbed, 45-50 minutes.
Meanwhile, in a small bowl or liquid-measuring cup, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside.
When rice has finished cooking, heat oil in large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2-3 minutes.
Divide rice among four bowls. Top with shrimp mixture and avocado; serve sauce on the side, or pour sauce directly over the rice bowl.
Ingredients:
2 Tbsp olive oil
1 large onion, halved and thinly sliced
1 baking potato (8 ounces), peeled and sliced thin
½ tsp dried rosemary
Course salt and pepper
5 large eggs
5 large egg whites
½ cup whole flat-leaf parsley leaves
¼ c shredded Parmesan cheese
Directions:
In a medium 10-inch non-stick, broiler proof skillet, heat 1 Tbsp oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper and toss to combine. Cover and cook 10 minutes. Uncover, tossing mixture occasionally, until potato and onion are tender.
Meanwhile, in a large bowl, whisk together eggs and egg whites, parsley leaves, ¾ tsp salt and ¼ tsp pepper.
Heat broiler with rack set 4 inches from heat. Add remaining Tbsp olive oil to vegetables in skillet. Pour egg mixture into skillet.
Cook on stove, over low heat lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes. Top with Parmesan cheese.
Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.
Ingredients:
3 Tbsp flour
1 tsp ground mustard
½ tsp salt
1 ½ pounds boneless beef round, tip or chuck, cut into 6 pieces
2 Tbsp vegetable oil
1 large onion, sliced
1 large green pepper, sliced
1 14.5 oz can diced tomatoes – un-drained
2 cloves garlic, minced
Directions:
Mix flour, mustard and salt. Coat beef with flour mixture.
Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 8 minutes, turning once, until browned.
Place beef in 3 ½ – 6 qt slow cooker; top with onion and green pepper.
Mix tomatoes and garlic; pour over beef and vegetables.
Cover and cook on low setting 7 – 9 hours until beef is tender.
Serve with mashed potatoes or rice.
Weight Watchers: 4 pts per serving (without rice or potatoes)
Pineapple Salsa
Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Chill until ready to serve.
Chicken Avocado Quesadillas:
To Assemble:
Ingredients
1 Tbsp chopped onion
¼ C butter
3 C fresh bread crumbs
2 C chopped apples
¼ C chopped celery
¼ C Craisins
¼ C chicken broth
2 Tbsp fresh or dried parsley
¼ tsp salt
6 (1 ¼ inch) thick, boneless pork chops
Salt and pepper to taste
1 Tbsp vegetable oil
Directions:
Preheat oven to 350°
Melt butter in a large skillet and sauté onion until tender.
Remove from heat and add breadcrumbs, apples, craisins, celery, chicken broth, parsley, salt and pepper. Mix well.
Cut a large pocket in the side of each pork chip; season inside and out with salt and pepper to taste.
Spoon apple mixture into pockets.
Heat oil in a skillet on medium heat and brown chops on both sides.
Place browned chops in an un-greased 9 X 13 inch baking dish.
Cover with foil and bake 30 minutes.
Remove foil and bake an additional 30 min or until juices run clear.
Ingredients:
1 T Olive Oil
1 T Butter
2 lbs. Beef Stew meat
8-10 oz Shortcut carrots or 4-6 large carrots, peeled and sliced large
10 oz Pearl onions, trimmed and peeled
4 Garlic cloves, minced
2 TBSP Tomato paste
¼ cup flour
1 TBSP Brown sugar
1 TBSP Worcestershire sauce
12 oz Guinness beer
1 cup red wine
1 cup beef broth
2 Bay leaves
2 TBSP Parsley chopped
Salt and Pepper
Directions:
Serve with a good mound of Colcannon.
Ingredients:
4 oz Smoked Salmon
¼ c Sun Dried Tomatoes
1 TBSP Olive Oil
1 clove Garlic, minced
1 c Heavy Whipping Cream
¼ c snipped fresh chives, extra for garnish
¼ tsp. Dry Mustard
2 tsp. Lemon Juice
12 oz Cooked fettuccini (according to package directions)
2 TBSP fresh grated Parmesan cheese, extra for garnish
Directions:
