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:
Ingredients:
4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups (8 ounces) shredded cheddar cheese, divided 6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided Additional sour cream, optional
Directions:
Preheat oven to 375°. Scrub potatoes; cute into small cubes. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place in a foil-lined 15x10x1-in. baking pan; roast 30-45 min or until tender. Cool slightly. Place into a sprayed 9 x 13 inch casserole pan.
In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; Ppour over potatoes Sprinkle potatoes with remaining cheese and bacon.
Bake 30-35 minutes or until heated through. Sprinkle with remaining green onion. If desired, serve with additional sour cream. Yield: 8 servings.
Ingredients:
½ tablespoon extra virgin olive oil
1 bell pepper, diced (any color)
1 onion, diced
1 (4-ounce) can diced green chilis
½ teaspoon garlic powder
¼ teaspoon chili powder
⅛ teaspoon red pepper flakes
5 eggs
4 egg whites
1 cup skim milk
¼ teaspoon salt
black pepper, to taste
10 slices light whole grain sandwich bread
¼ pound lower sodium sliced ham, cut into 1-inch pieces
2 Roma tomatoes, seeded and diced
1 cup Shredded Mexican cheese
Directions:
Grease a 9×13-inch casserole dish with cooking spray and set aside.
Heat a large skillet over medium-high heat and add the oil, bell pepper, and onion. Cook until they begin to soften, 4-6 minutes.
Reduce the heat to medium-low and add the diced green chilies, garlic powder, chili powder, and red pepper flakes, cooking for an additional 1-2 minutes. Remove the skillet from the heat. In a large mixing bowl, or in the bowl of a stand mixer with the whisk attachment, whisk together the eggs, egg whites, milk, salt, and pepper.
Slice the bread into 1 to 2-inch cubes and place on the bottom of the prepared casserole dish. Spread the ham, cooked vegetables, and tomatoes over the bread. Pour the egg mixture over the casserole and tightly cover the casserole dish with foil. Store in the refrigerator for several hours, to overnight.
When ready to bake, preheat the oven to 350° F. Top the casserole with the shredded Mexican cheese and bake uncovered for 35-40 minutes, or until the eggs are set.
Ingredients:
8 ounces of lean ground beef
8 ounces bacon, chopped
1 cup chopped onion
1 (16 ounce) can pork and beans in tomato sauce, undrained
1 (16 ounce) can lima beans or a 15-1/2-ounce can butter beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
3/4 cup packed brown sugar
1/2 cup water
1/2 cup ketchup
2 teaspoons vinegar
1 teaspoon dry mustard
Directions:
In a large skillet, cook beef, bacon and onion. Stir occasionally until meat is browned and onion is tender and drain off the fat. In a 3-quart casserole dish, combine the three cans of beans, brown sugar, water, ketchup, vinegar and mustard. Stir in meat mixture until well combined.
Cover and bake for 45 to 50 minutes at 350 degrees, or until heated through.
