2 1-pound steaks (skirts or flank cuts work best)
1/3 cup fresh lime juice
1/3 cup olive oil
4 large garlic cloves, minced
1 1/2 teaspoons cracked pepper
1 medium onion, sliced and separated into rings
1 T. butter
salt and pepper to taste
Place steaks between two sheets of heavy-duty plastic wrap and use a meat mallet or a rolling pin to gently pound them to an even thickness. Insert steaks into a heavy-duty, zip-lock plastic bag or a large, shallow dish. Combine live juice, olive oil, garlic, cumin and cracked pepper, stirring well. Pour marinade over meat and seal or cover. Marinade in refrigerator for 8 hours, turning meat occasionally.
Remove steaks form marinade. Bring the marinade to a boil in a small sauce pan and set aside. Grill steaks over hot coals (400-500 degrees) 6-8 minutes on each side or to desired doneness, basting often with the marinade.
Place sliced onion and butter on a piece of heavy-duty foil; sprinkle with salt and pepper to taste. Wrap tightly and grill over medium-hot coals (350-400 degrees) for 5 minutes, or until tender.
Slice steaks diagonally across the grain into thin slices. Top each melt serving with guacamole, chopped, tomato, sour cream and/or shredded lettuce.
Saturday, July 24, 2010
Chicken Breast in Sour Cream
4 t. butter, melted
6 chicken breast halves (about 3 pounds)
1 T. olive oil
1/2 cup celery, chopped
1/2 bell pepper, chopped
1 zucchini, chopped
1 cup sour cream
1 t. salt
1/2 cup onion, chopped
1/4 t. pepper
Saute chicken in butter until lightly browned. Arrange chicken in a lightly greased ( with olive or coconut oil) casserole dish. Set aside. Saute onion, celery, zucchini and bell pepper in olive oil until tender. Remove from heat and let cool slightly. Combing the vegetables, sour cream, salt and pepper. Spoon mixture over chicken. Cover an bake at 350 degrees for 45 to 55 minutes, until chicken is cooked through.
6 chicken breast halves (about 3 pounds)
1 T. olive oil
1/2 cup celery, chopped
1/2 bell pepper, chopped
1 zucchini, chopped
1 cup sour cream
1 t. salt
1/2 cup onion, chopped
1/4 t. pepper
Saute chicken in butter until lightly browned. Arrange chicken in a lightly greased ( with olive or coconut oil) casserole dish. Set aside. Saute onion, celery, zucchini and bell pepper in olive oil until tender. Remove from heat and let cool slightly. Combing the vegetables, sour cream, salt and pepper. Spoon mixture over chicken. Cover an bake at 350 degrees for 45 to 55 minutes, until chicken is cooked through.
Boneless Garlic Chicken
From: Eating Your Way to Good Health
3 T butter
4 skinless, boneless chicken breast halves
2 T. garlic powder
1 t. seasoning salt
1 t. onion powder
Melt butter in large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute for about 10-15 minutes on each side, or until chicken is cooked through the juice runs clear.
3 T butter
4 skinless, boneless chicken breast halves
2 T. garlic powder
1 t. seasoning salt
1 t. onion powder
Melt butter in large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute for about 10-15 minutes on each side, or until chicken is cooked through the juice runs clear.
Creamy Butterscotch Pudding
From: Healthy Cooking
1/2 cup packed dark brown sugar
2 T. plus 2 t. cornstarch
1/8 t. salt
2 cups fat-free milk
2 egg yolks, lightly beaten
1 T. butter
1-1/2 t. vanilla extract
1. In a small saucepan, combine the brown sugar, cornstarch and salt. add milk and egg yolks; stir until smooth. cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
2. Remove from the heat; stir in butter and vanilla. Cool to room temperature; stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
1/2 cup packed dark brown sugar
2 T. plus 2 t. cornstarch
1/8 t. salt
2 cups fat-free milk
2 egg yolks, lightly beaten
1 T. butter
1-1/2 t. vanilla extract
1. In a small saucepan, combine the brown sugar, cornstarch and salt. add milk and egg yolks; stir until smooth. cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
2. Remove from the heat; stir in butter and vanilla. Cool to room temperature; stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Southwest Steak Quesadillas
1/4 cup lime juice
6 garlic cloves, minced
4 t. chili powder
4 t. canola oil
1 t. salt
1 t. crushed red pepper flakes
1 t. pepper
2 beef flank steaks (1 lb. each)
1. In a large resealable plastic bag, combine the first seven ingredients; add the beef. Seal and turn to coal; refrigerate for at least 4 hours.
2. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill beef, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness.
Let stand for 5 minutes; thinly slice across the grain.
Southwest Steak Quesadillas
1 each small green, sweet red, and yellow peppers, finely chopped.
1 small red onion, finely chopped
4 multi-grain tortillas
1/2 cup shredded Monterrey jack or Mexican blend cheese
1 cooked Southwest Steak (above)
1/4 cup minced fresh cilantro
2 t. chopped and seeded jalapeno pepper
Salsa, guacamole, and reduced-fat sour cream, optional
1. In a large nonstick skillet coated with cooking spray, cook and stir peppers and onion over medium-high heat until tender. Transfer to a small bowl.
2. Coat the same skillet with cooking spray; add one tortilla. Top with a fourth of steak, 1/3 cup pepper mixture, 1 t. cilantro and 1-1/2 tsp. jalapeno.
Fold over and cook over low heat for 1-2 minutes on each side until cheese is melted; remove. repeat for remaining quesadillas, spraying pan as needed. Cut into wedges.
6 garlic cloves, minced
4 t. chili powder
4 t. canola oil
1 t. salt
1 t. crushed red pepper flakes
1 t. pepper
2 beef flank steaks (1 lb. each)
1. In a large resealable plastic bag, combine the first seven ingredients; add the beef. Seal and turn to coal; refrigerate for at least 4 hours.
2. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill beef, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness.
Let stand for 5 minutes; thinly slice across the grain.
Southwest Steak Quesadillas
1 each small green, sweet red, and yellow peppers, finely chopped.
1 small red onion, finely chopped
4 multi-grain tortillas
1/2 cup shredded Monterrey jack or Mexican blend cheese
1 cooked Southwest Steak (above)
1/4 cup minced fresh cilantro
2 t. chopped and seeded jalapeno pepper
Salsa, guacamole, and reduced-fat sour cream, optional
1. In a large nonstick skillet coated with cooking spray, cook and stir peppers and onion over medium-high heat until tender. Transfer to a small bowl.
2. Coat the same skillet with cooking spray; add one tortilla. Top with a fourth of steak, 1/3 cup pepper mixture, 1 t. cilantro and 1-1/2 tsp. jalapeno.
Fold over and cook over low heat for 1-2 minutes on each side until cheese is melted; remove. repeat for remaining quesadillas, spraying pan as needed. Cut into wedges.
Grilled Pepper Jack Chicken Sandwiches
From: Healthy cooking
2 boneless skinless chicken breast halves, cut into 4 pieces
1 tsp. poultry seasoning
4 bacon strips, cooked and halved
4 slices pepper Jack cheese
4 whole wheat slider buns
4 small lettuce leaves
optional: onion rings, tomato slices, and dill pickle slices
1. Sprinkle chicken with poultry seasoning. coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Top with bacon and cheese; cover and grill 1-2 minutes longer or until cheese is melted.
2. Serve on buns with lettuce, onion, tomatoes, and pickles, if desired.
2 boneless skinless chicken breast halves, cut into 4 pieces
1 tsp. poultry seasoning
4 bacon strips, cooked and halved
4 slices pepper Jack cheese
4 whole wheat slider buns
4 small lettuce leaves
optional: onion rings, tomato slices, and dill pickle slices
1. Sprinkle chicken with poultry seasoning. coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Top with bacon and cheese; cover and grill 1-2 minutes longer or until cheese is melted.
2. Serve on buns with lettuce, onion, tomatoes, and pickles, if desired.
Homemade Fish Sticks
From: Healthy Cooking
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs
1/2 t. salt (optional)
1/2 t. paprika
1/2 tsp. lemon-pepper seasoning
3/4 lb. cod strips
Butter-flavored cooking spray
1. Place flour and egg in separate shallow bowls. In another shallow bow, combine bread crumbs and seasonings. Dip fish in the flour, then egg, then roll in the crumb mixture.
2. Place on a baking sheet coated with cooking spray. Spritz fish sticks with butter-flavored spray. Bake at 400 degrees for 10-12 minutes or until fish flakes easily with a fork, turning once.
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs
1/2 t. salt (optional)
1/2 t. paprika
1/2 tsp. lemon-pepper seasoning
3/4 lb. cod strips
Butter-flavored cooking spray
1. Place flour and egg in separate shallow bowls. In another shallow bow, combine bread crumbs and seasonings. Dip fish in the flour, then egg, then roll in the crumb mixture.
2. Place on a baking sheet coated with cooking spray. Spritz fish sticks with butter-flavored spray. Bake at 400 degrees for 10-12 minutes or until fish flakes easily with a fork, turning once.
Wheat Germ Steusel Banana Muffins
From: Healthy Cooking
*I came on here to get this recipe and saw mashed potatoes in it!!! Then I realized it was supposed to be mashed bananas. Sorry If this confused anyone!
1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1-1/3 cup mashed bananas (about 3)
1 egg
1 T. Canola oil
2 T. unsweetened applesauce
STREUSEL:
1/4 c. packed brown sugar
2 T. toasted wheat germ
1/8 t. ground cinnamon
1 T. cold butter
2 T. finely chopped walnuts
1. In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened.
2. Coat muffin cups with cooking spray; fill two -thirds full with batter. For streusel, combine the brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
3. Bake at 375 degrees or 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
*I came on here to get this recipe and saw mashed potatoes in it!!! Then I realized it was supposed to be mashed bananas. Sorry If this confused anyone!
1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1-1/3 cup mashed bananas (about 3)
1 egg
1 T. Canola oil
2 T. unsweetened applesauce
STREUSEL:
1/4 c. packed brown sugar
2 T. toasted wheat germ
1/8 t. ground cinnamon
1 T. cold butter
2 T. finely chopped walnuts
1. In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened.
2. Coat muffin cups with cooking spray; fill two -thirds full with batter. For streusel, combine the brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
3. Bake at 375 degrees or 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Spinach Quesadillas
From Healthy Cooking
4 c. fresh baby spinach
4 green onion, chopped
1 small tomato, chopped
2 T. lemon Juice
1 t. ground cumin
1/4t. garlic powder
1 cup Monterey Jack or Mexican Cheese blend
1/4 cup ricotta cheese
6 Multi-grain tortillas
Sour Cream, and avocados, if desired
In a large nonstick skilled, cook the spinach, onions, tomato, lemon juice, cumin and garlic powder over medium heat until spinach is wilted. Remove from heat; stir in cheeses.
Divide spinach mixture evenly among three tortillas. Top with remaining tortillas. Cook in a large skillet coated with cooking spray over low heat for 1-2 minutes on each side or until heated through. Cut into wedges.
4 c. fresh baby spinach
4 green onion, chopped
1 small tomato, chopped
2 T. lemon Juice
1 t. ground cumin
1/4t. garlic powder
1 cup Monterey Jack or Mexican Cheese blend
1/4 cup ricotta cheese
6 Multi-grain tortillas
Sour Cream, and avocados, if desired
In a large nonstick skilled, cook the spinach, onions, tomato, lemon juice, cumin and garlic powder over medium heat until spinach is wilted. Remove from heat; stir in cheeses.
Divide spinach mixture evenly among three tortillas. Top with remaining tortillas. Cook in a large skillet coated with cooking spray over low heat for 1-2 minutes on each side or until heated through. Cut into wedges.
Dilly Salmon Patties
From Healthy Cooking
2 eggs
1 medium onion, finely chopped
1/4 cup mashed potato flakes
1/4 cup seasoned bread crumbs or stuffing mix
1 garlic clove, minced
1/4 t. dill weed
1/4 t. pepper
1/8 t. celery salt
1 can salmon, drained, bones and skin removed
1 t. olive oil
In a small bowl, combine first eight ingredients. Add salmon; mix well. Shape into four patties. In a large nonstick skillet coated with cooking spray, cook patties in oil over medium heat for 5 minutes on each side or until browned.
2 eggs
1 medium onion, finely chopped
1/4 cup mashed potato flakes
1/4 cup seasoned bread crumbs or stuffing mix
1 garlic clove, minced
1/4 t. dill weed
1/4 t. pepper
1/8 t. celery salt
1 can salmon, drained, bones and skin removed
1 t. olive oil
In a small bowl, combine first eight ingredients. Add salmon; mix well. Shape into four patties. In a large nonstick skillet coated with cooking spray, cook patties in oil over medium heat for 5 minutes on each side or until browned.
Chicken Caesar Deluxe Pizza
From: Healthy Cooking
1 lb. boneless skinless chicken breases, cubed
1 t. dried rosemary, crushed
1 T. olive oil
Pizza Crust
3/4 c. reduced fat Caesar vinaigrette
2 c. fresh baby spinach
1 small green pepper, chopped
1/3 c. finely chopped onion
1-3/4 c. shredded part-skim mozerella cheese
4 plum tomates, chopped
1. In a large skillet over medium heat, cook chicken and rosemary in oil until chicken is no longer pink; set aside.
2. Prepare pizza crust according to directions.
3.Spread vinagrette over crust. Layer with spinach, green pepper, onion, and chicken. Sprinkle with cheese and tomatoes. Bake for 20-25 minutes or until crust is golden brown and cheese is melted.
* the kids won't eat this so I do a half and half for them
1 lb. boneless skinless chicken breases, cubed
1 t. dried rosemary, crushed
1 T. olive oil
Pizza Crust
3/4 c. reduced fat Caesar vinaigrette
2 c. fresh baby spinach
1 small green pepper, chopped
1/3 c. finely chopped onion
1-3/4 c. shredded part-skim mozerella cheese
4 plum tomates, chopped
1. In a large skillet over medium heat, cook chicken and rosemary in oil until chicken is no longer pink; set aside.
2. Prepare pizza crust according to directions.
3.Spread vinagrette over crust. Layer with spinach, green pepper, onion, and chicken. Sprinkle with cheese and tomatoes. Bake for 20-25 minutes or until crust is golden brown and cheese is melted.
* the kids won't eat this so I do a half and half for them
Baked Blueberry and Peach Oatmeal
From: Healthy Cooking
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 t. baking powder
1/2 t. salt
1 egg
2 egg whites
1-1/4 cups fat free milk
1/4 cup canola oil
1 t. vanilla extract
1 can lite peaches, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts
In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredints and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
Transfer to 11in x 7in baking dish covered with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350 degrees for 35-40 minutes or until the top is lightly browned and internal temperature is 160 degrees.
Can be prepared the night before if wet and dry ingredients are separate until ready to bake.
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 t. baking powder
1/2 t. salt
1 egg
2 egg whites
1-1/4 cups fat free milk
1/4 cup canola oil
1 t. vanilla extract
1 can lite peaches, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts
In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredints and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
Transfer to 11in x 7in baking dish covered with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350 degrees for 35-40 minutes or until the top is lightly browned and internal temperature is 160 degrees.
Can be prepared the night before if wet and dry ingredients are separate until ready to bake.
Tuna Salad
2 cans water-packed tuna, drained and packed
1/3 cup shredded apple
1/3 cup finely shredded cabbage
1/3 cup finely shredded carrot
3 T. finely chopped celery
3 T. finely chopped onion
3 T. sweet pickle relish
2 T. mayonnaise (made with olive oil)
Combine ingredients. Serve with whole grain crackers or as a sandwich.
1/3 cup shredded apple
1/3 cup finely shredded cabbage
1/3 cup finely shredded carrot
3 T. finely chopped celery
3 T. finely chopped onion
3 T. sweet pickle relish
2 T. mayonnaise (made with olive oil)
Combine ingredients. Serve with whole grain crackers or as a sandwich.
Macaroni Coleslaw
Ingredients:
7oz ring macaroni or ditalini
16oz coleslaw mix
2 celery ribs, chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
Dressing:
1-1/2 cups reduced-fat salad dressing (may substitute half with sour cream)
1/3 cup sugar (may substitute half with Stevia)
1/4 cup cider vinegar
1/2 t. salt
1/4 t. pepper
Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add coleslaw mix, onions, celery, cucumber, and green pepper.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. cover and refrigerate for at least 1 hour.
7oz ring macaroni or ditalini
16oz coleslaw mix
2 celery ribs, chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
Dressing:
1-1/2 cups reduced-fat salad dressing (may substitute half with sour cream)
1/3 cup sugar (may substitute half with Stevia)
1/4 cup cider vinegar
1/2 t. salt
1/4 t. pepper
Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add coleslaw mix, onions, celery, cucumber, and green pepper.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. cover and refrigerate for at least 1 hour.
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