1 pound of 96% ff ground sirloin
1/2 cup instant brown rice
1 can of tomato soup
1/4 cup of water
4 cups of cabbage or cole slaw mix (there are 4 cups in one bag of cole slaw mix)
1 large onion chopped
1 clove of garlic minced
salt and pepper
preheat the oven to 400 degrees.
Brown the sirlion. Drain. Mix everything else into the sirloin. Pour into an ungreased casserole dish and cover. Bake for 45-60 minutes.
Monday, August 25, 2008
Thursday, August 14, 2008
Pumpkin Oatmeal
1/2 cup Old-Fashioned Oats
1 cup fat-free milk
1/2 cup canned pumpkin
1/2 tsp. cinnamon
In a large microwave-safe bowl, combine ingredients and nuke for 5 minutes. Stir and allow to rest for a few minutes. Sweeten with artifical sweetener if desired.
1 cup fat-free milk
1/2 cup canned pumpkin
1/2 tsp. cinnamon
In a large microwave-safe bowl, combine ingredients and nuke for 5 minutes. Stir and allow to rest for a few minutes. Sweeten with artifical sweetener if desired.
Beef and Cabbage
1/2 pound lean ground beef
1 medium onion, chopped
2 lg cans diced tomatoes
1 small can tomato sauce
1 tbsp italian seasoning
1 head cabbage, shredded into 1/4 inch shreds
salt, pepper and hot sauce, to taste
In large pot with a tight-fitting lid, brown beef and onion until beef is no longer pink. Add tomatoes, tomato sauce and seasoning and stir to combine. Add shredded cabbage on top, cover and cook on medium for 20 minutes. Stir to combine and cook 10-20 minutes more to desired cabbage consistency. (I like mine a little crunchy).
Season with salt, pepper and hot sauce.
1 medium onion, chopped
2 lg cans diced tomatoes
1 small can tomato sauce
1 tbsp italian seasoning
1 head cabbage, shredded into 1/4 inch shreds
salt, pepper and hot sauce, to taste
In large pot with a tight-fitting lid, brown beef and onion until beef is no longer pink. Add tomatoes, tomato sauce and seasoning and stir to combine. Add shredded cabbage on top, cover and cook on medium for 20 minutes. Stir to combine and cook 10-20 minutes more to desired cabbage consistency. (I like mine a little crunchy).
Season with salt, pepper and hot sauce.
Monday, August 11, 2008
Honey BBQ Meatloaf
1 teaspoon beef bouillon granules
1 tablespoon hot water
1 egg
1/2 cup quick cooking oats
1/4 cup honey mustard
1/4 cup chopped onion
2 tablespoons brown sugar substitute
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 pound very lean ground beef
ketchup
In a large bowl, dissolve bouillon in water. Stir in egg, oats, barbecue sauce, honey mustard, onion, brown sugar substitute, Worcestershire sauce, garlic salt, peper and chili powder. Add beef and mix well. Press into an ungreased loaf pan. Bake at 350 for 1 hour. Top with ketchup. Bake 5-10 min longer or till meat is no longer pink and a meat thermometer reads 160.
Let stand 10 min before serving.
1 tablespoon hot water
1 egg
1/2 cup quick cooking oats
1/4 cup honey mustard
1/4 cup chopped onion
2 tablespoons brown sugar substitute
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 pound very lean ground beef
ketchup
In a large bowl, dissolve bouillon in water. Stir in egg, oats, barbecue sauce, honey mustard, onion, brown sugar substitute, Worcestershire sauce, garlic salt, peper and chili powder. Add beef and mix well. Press into an ungreased loaf pan. Bake at 350 for 1 hour. Top with ketchup. Bake 5-10 min longer or till meat is no longer pink and a meat thermometer reads 160.
Let stand 10 min before serving.
Candy Apple Salad
32 oz fat free plain yogurt
20 oz crushed pineapple, drained
1 box sugar free/fat free butterscotch pudding mix (not prepared)
4 small apples, chopped
Mix all ingredients together. Makes 8-10 cups.
Super yummy Core dessert! FYI, this recipe is 2 points per cup, if you're doing Flex.
20 oz crushed pineapple, drained
1 box sugar free/fat free butterscotch pudding mix (not prepared)
4 small apples, chopped
Mix all ingredients together. Makes 8-10 cups.
Super yummy Core dessert! FYI, this recipe is 2 points per cup, if you're doing Flex.
"Tastes Like Cheesecake" Dessert
1 cup fat free Cottage cheese
2 TBSP baking cocoa
2 TBSP (or to taste) Splenda
Put all ingredients into the bowl of a mini food processor or blender and process until smooth.
2 TBSP baking cocoa
2 TBSP (or to taste) Splenda
Put all ingredients into the bowl of a mini food processor or blender and process until smooth.
"Core" Cornbread
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Splenda granular
2/3 cup fat free sugar free yogurt
1/3 cup nonfat sour cream
1 egg
Mix dry ingredients in a medium bowl.
Mix liquid ingredients in a small bowl.
Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Splenda granular
2/3 cup fat free sugar free yogurt
1/3 cup nonfat sour cream
1 egg
Mix dry ingredients in a medium bowl.
Mix liquid ingredients in a small bowl.
Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
Southwestern Chicken Soup
Makes 10-1 Cup servings
2 cans, or 1 large 32oz carton FF chicken broth
1- 16oz can FF refried beans
1- 15oz can black beans
2 tsp. Taco seasoning
1-2 cans Rotel diced tomatoes w/ green chiles
1 C Frozen corn 8-10 oz. cooked shredded chicken (2 lrg. skinless/boneless brst.)
(you can also substitute lean cooked ground beef)
Fresh Cilantro
Add all ingredients together and let simmer for at least an hour...Add Cilantro before serving...
Serving sugestions: Dollup fat free sour cream and/or an all-Core ingredient guacamole...VERY Tasty!! The sour cream REALLY a yummy addition...
2 cans, or 1 large 32oz carton FF chicken broth
1- 16oz can FF refried beans
1- 15oz can black beans
2 tsp. Taco seasoning
1-2 cans Rotel diced tomatoes w/ green chiles
1 C Frozen corn 8-10 oz. cooked shredded chicken (2 lrg. skinless/boneless brst.)
(you can also substitute lean cooked ground beef)
Fresh Cilantro
Add all ingredients together and let simmer for at least an hour...Add Cilantro before serving...
Serving sugestions: Dollup fat free sour cream and/or an all-Core ingredient guacamole...VERY Tasty!! The sour cream REALLY a yummy addition...
Blushing Apples
2- 4 oz. boxes sugar free strawberry Jello
1/4 tsp cinnamon
4 C water
4 medium apples
Combine dry Jello and cinnamon in saucepan. Add water and bring to a boil. Stir until Jello is completely dissolved. Peel and core apples and add to Jello mixture in pan. Reduce heat to med. and partially cover. Simmer 10-15 min. until apples are tender, turning the apple every 5 min. Remove apples and serve warm or cold.
1/4 tsp cinnamon
4 C water
4 medium apples
Combine dry Jello and cinnamon in saucepan. Add water and bring to a boil. Stir until Jello is completely dissolved. Peel and core apples and add to Jello mixture in pan. Reduce heat to med. and partially cover. Simmer 10-15 min. until apples are tender, turning the apple every 5 min. Remove apples and serve warm or cold.
Garlic Mashed Potatoes
2 pounds potatoes, peeled and cut into cubes
2 cloves garlic, peeled
1 1/2 teaspoons salt, divided
1/3 cup fat-free sour cream
1/3 cup skim milk
1 teaspoon coarsely ground black pepper, or to taste
1 tablespoon fresh parsley, minced
Place potatoes, garlic and 1 teaspoon of the salt in a large saucepot. Add enough water to cover the potatoes. Bring to a boil over high heat. Reduce heat and simmer until potatoes and garlic are fork tender, ten to twenty minutes depending on the size of the cubes.
Drain, then place potatoes and garlic in a mixing bowl. With an electric mixer at medium speed, blend potatoes and garlic until just mashed. Add sour cream, milk, remaining 1/2 teaspoon salt and the pepper. With mixer at high speed, blend just until smooth. Stir in parsley. Serve while hot.
2 cloves garlic, peeled
1 1/2 teaspoons salt, divided
1/3 cup fat-free sour cream
1/3 cup skim milk
1 teaspoon coarsely ground black pepper, or to taste
1 tablespoon fresh parsley, minced
Place potatoes, garlic and 1 teaspoon of the salt in a large saucepot. Add enough water to cover the potatoes. Bring to a boil over high heat. Reduce heat and simmer until potatoes and garlic are fork tender, ten to twenty minutes depending on the size of the cubes.
Drain, then place potatoes and garlic in a mixing bowl. With an electric mixer at medium speed, blend potatoes and garlic until just mashed. Add sour cream, milk, remaining 1/2 teaspoon salt and the pepper. With mixer at high speed, blend just until smooth. Stir in parsley. Serve while hot.
Sunday, August 10, 2008
Stir-fry Cabbage
Take 1 bag coleslaw mix and saute in 2 tablespoons of extra virgin olive oil. When slightly cooked down, spray with I Can't believe It's Not Butter spray.Then season with your favorite seasoning. (S&P, garlic salt or powder work great!)
Add soy sauce to taste. Voila!!, you have yummy cabbage!!
*option: scramble an egg in pan before sauteeing cabbage. Gives it an extra "something."
Add soy sauce to taste. Voila!!, you have yummy cabbage!!
*option: scramble an egg in pan before sauteeing cabbage. Gives it an extra "something."
Crisp Rosemary Potatoes
Recipe courtesy Gourmet Magazine
2 pound red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
Preheat oven to 450 degrees F and generously oil 2 large baking sheets.
Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper, to taste.
Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.
2 pound red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
Preheat oven to 450 degrees F and generously oil 2 large baking sheets.
Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper, to taste.
Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.
Lemony Chicken
6 boneless chicken breasts
1 cup fat-free mayonnaise
1/4 cup lemon juice
2 teaspoons garlic, minced
2 green onions, chopped
1/2 teaspoon dried thyme
salt
pepper
Directions
Salt the chicken breasts lightly on both sides.
In a small bowl or a zip-top bag, mix together the remaining ingredients.
Add the chicken, coating both sides.
Let marinate for at least 2 hours.
Preheat oven to 350 degrees. Cover a baking sheet with foil, place chicken on foil and bake for 25 minutes or until brown and crispy. If they aren't quite brown enough after cooking, run them under the broiler for a minute.
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