Beef with Broccoli and Ginger
Ingredients
12 oz. Tenderloin steak cut into thin strips
6 oz. Broccoli Florets
2 tbsp. Vegetable or Peanut oil
1 garlic clove, finely chopped
1 tsp. finely chopped fresh ginger root
½ c. finely sliced (one small) onion
1 tsp. salt
1 tsp. pepper
Marinade
1 tbsp. light soy sauce
1 tsp. Sesame Oil
1 tsp. Shaoxing Rice Wine
1 tsp. sugar
Prepare
Combine the marinade ingredients in a bowl
and add beef, mix well. Cover and let set
for 1 hour, stirring occasionally. Blanch
the broccoli in a large pan of boiling water
for 1 minute. Drain and set aside.
In a preheated wok, or deep frying pan, heat
1 tablespoon of the oil while frying the
garlic, ginger root, and onion of one
minute. Add the broccoli and fry an
additional minute. Remove from wok, or pan
and set aside.
Wipe wok or pan clean and heat remaining
oil. Stir fry beef until the color has
changed and in uniform. Return broccoli
mixture, add salt and soy sauce and stir
until cooked through.
You may serve this with rice if desired.
Serves 4-6 people
Buffalo
Chicken Dip
2 - 8 oz. pkgs. Cream Cheese, softened (Fat
Free and reduced work very well!)
8 oz. Ranch Dressing (Fat Free works well)
not refrigerated
½ c. Frank's Hot Sauce (or your favorite
variety of Hot Sauce)
2 - 4 oz. cans Chicken Breast or 1 c. boiled
chicken breast shredded
In a large bowl, beat the cream cheese and
ranch dressing, add the hot sauce and blend
until color is equal. Drain chicken and
shred with fork add to mixture and place it
in a baking dish. Bake at 350° F for
20 minutes, serve warm with celery (any
veggies you like) or tortilla chips.
If taking to a gathering place mixture in a
slow cooker and keep on warm or low
(depending on model and options).
This is an awesome dish to share with others
and I promise NO ONE will know you used Fat
Free!!! If you don't have chicken, no
worries it won't be missed.
Cream Cheese Cupcakes (aka Black Bottom Cupcakes)
CAKE
1 ½ c. All Purpose Flour
¼ c. Baking Cocoa
1 c. Sugar
1 tsp. Baking Soda
½ tsp. Salt
1 c. Water
⅓ c. Oil
1 tsp. Vanilla
1 tsp. Vinegar
*Yes ... You are correct ... No egg in cake
batter ... Hang in there.
In a large bowl, Combine all ingredients
together, mix well ... Batter will seem a
little runny.
FILLING
8 oz. Cream Cheese (softened to room
temperature, be patient)
1 large Egg
⅓ c. Sugar
⅛ tsp. Salt
In a bowl, combine all ingredients together
making sure it is well mixed.
Preheat Oven to 350° Fahrenheit.
Full cupcake papers ½ to ¾ full with
cake batter. Drop filling mixture on top.
(for mini cupcakes ½ tsp. - full size
cupcakes 1 tsp.)
Top with 5 or 6 semi-sweet chocolate chips.
Bake for 15 - 18 minutes, filling will begin
thicken. Allow to cool in pan for 5 - 10
minutes to set.
Makes 36 minis 18 full size
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
NOW ... Tweaked Recipe ... Follow
instructions for cooking as above.
CAKE
1 ½ c. Flour
1 c. Sugar Substitute (your choice)
¼ c. Baking Cocoa
1 tsp. Baking Soda
½ tsp. Salt
1 c. Water
1 tsp. Vanilla
1 tsp. Vinegar
⅓ c. Unsweetened Applesauce (yes really)
FILLING
8 oz. Fat Free Cream Cheese (Softened to room
temperature, be patient)
1 large Egg
⅓ c. Sugar Substitute
⅛ tsp. Salt
Enjoy!!!
In truth, for those of you who didn't know ...
You can substitute Unsweetened Applesauce
for Oil in any baking recipe ... Including the
convenient boxed varieties.
Easiest Ever Banana Bread
Ingredients
1 pkg. Cream Cheese, softened (fat free works
well)
1 c. Sugar (substitute sugar works well)
¼ c. Butter
2 large Eggs
1 c. Mashed (very ripe) Bananas (about 3)
2 ¼ c. Flour
½ tsp. Baking Soda
1 ½ tsp. Baking Powder
1 c. Chopped Nuts (optional)
To Prepare
Combine cream cheese, sugar, and butter,
mixing until well blended. Blend in bananas
and eggs, add combined remaining
ingredients, mixing until just moistened.
Pour into greased and floured 9 x 5 inch
bread pan.
Bake at 350° F for 1 hour and 10
minutes or until toothpick inserted in the
center comes out clean.
Cool 5 minutes. Remove from pan.
Slice, sprinkle with confectioners sugar and
serve with additional cream cheese if
desired.
Garlic & Rosemary Risotto
Ingredients:
3 tbsp. Unsalted butter
1 tbsp. Extra Virgin Olive Oil
½ c. finely chopped onion
2 cloves finely chopped garlic
1 cup Risotto
4 cups Warmed Chicken stock
1-2 tbsp. Rosemary
Process:
Place Chicken stock in a saucepan with lid,
heat over medium until heated through,
simmer with lid on while preparing Risotto.
In a 3 quart heavy bottom saucepan melt 1
tbsp. unsalted butter and olive oil, add
onions and garlic, sauté on low, until
onions are translucent but not brown.
Add one cup of uncooked risotto and stir to
coat with mixture sauté for about 2 minutes,
being careful not to allow the risotto to
brown. Add ¾ cup of heated chicken stock,
stir until absorbed and repeat process ...
The risotto will begin to take on a creamy
texture as it cooks, this is normal as the
starch is released. This process will take
approximately 25 minutes or so. It will be
al dente ... Or slightly firm but no longer
crunchy in texture when done.
When texture is reached, add 2 tbsp. of
unsalted butter and 3 sprigs of rosemary
(pulled from stem) or 1-2 tbsp. dried
rosemary (I grow my own, the dried version
either from your home garden or store bought
is less flavorful but will do during winter
months)
Serves 4 or 5
Garlic-y Pork Roast
Ingredients:
(1) 2lb. boneless Top Loin Pork Roast (not tenderloin), trim
ALL fat
4 medium Garlic Cloves, cut in half lengthwise
1 tsp. Coarse Pepper
1 tsp. Paprika
3 medium Onions (about 1 lb.), thinly sliced
¼ tsp. Salt
¼ c. Water
¼ tsp. Salt
Directions:
Preheat oven to 325°.
Spray an 11 x 7 x 2" pan with cooking spray and set aside.
Using a paring knife, make 8 small, evenly spaced slits in
the roast. Place cut garlic clove in each slit. Sprinkle the
pepper and paprika over the roast and press down slightly to
help it adhere to the pork roast.
In a large, nonstick skillet, heat 1 teaspoon oil over
medium-high heat, swirling to coat the bottom of the pan.
Cook the pork for 2 minutes on each side or until richly
browned. Transfer to baking dish and set aside.
In the same skillet, heat the remaining 1 teaspoon of oil
over medium-high heat, swirling to coat the bottom. Scrape
pan to dislodge any browned bits from roast. Add the onions
and ¼ tsp. salt; cook for 7-10 minutes or until onions are
richly browned, be sure to stir often. Pour water into
skillet and stir; spoon mixture around the prepared roast.
Sprinkle remaining ¼ tsp. of salt over dish.
Cover with aluminum foil and bake for 1 hour 20 minutes or
until roast registers 150° F or is just slightly pink in the
very center. Transfer to a cutting board and allow to sit
for about 10 minutes before slicing.
Makes 8 servings
Nutritional Info:
Calories 179
Total Fat 7.5 g
Carbs 5 g; Fiber 1 g, Sugar 3 g
Protein 22 g
Dietary Exchanges:
1 vegetable
3 lean meat
Kielbasa
Vegetable Soup
8 oz. Fully Cooked Kielbasa or Polish
Sausage, diced
6 med. All purpose Potatoes, peeled and cut
into cubes
2 cups Frozen Whole-kernel Corn
1.5 c. Chicken Stock
1 Celery Stalk, sliced
¼ c. Sliced Carrot
½ tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. Salt (I use Sea Salt)
½ tsp. Black Pepper
1.5 c. Milk
⅔ c. Shredded Cheddar Cheese
1 tsp. minced fresh parsley (dried works too,
if you have that on hand ... Or omit)
In a large saucepan over medium heat, cook
kielbasa until browned. Transfer to a plate
and drain fat from pan. Add potatoes, corn,
stock, celery, carrot, garlic powder, onion
powder, salt and pepper to pan. Bring to a
boil, then reduce heat and simmer, covered,
30 minutes or until (potatoes and veggies
are) tender. Add milk, cheese, parsley, and
sausage. Cook, stirring, over low heat until
cheese is melted and soup is heated through.
Picnic
Veggie Squares
2 pkgs. Crescent Rolls (original, not flavored)
1 c. small curd Cottage Cheese (I like Fat
Free, your choice)
¾ c. Mayo (Fat Free works well)
8 oz. Cream Cheese, softened (again Fat Free
works well)
1 pkg. Hidden Valley Ranch Mix (the powder
mix packet)
Fresh diced Veggies, Your choice (I use
Broccoli, Cauliflower, Shredded Carrot,
Green Peppers, Red Onions, Tomatoes,
jalapenos and Cucumbers)
Shredded Parmesan Cheese (Cheddar works well
also, but be careful out doors in the summer
heat)
Roll out Crescent Rolls on a 17" x 10
½"
Baking Sheet, pinch seems together to form
one large base crust. Bake per directions on
package, allow to cool completely.
In a large bowl mix together, cream cheese,
cottage cheese, mayo and Ranch mix until
smooth and creamy. Spread mixture over
cooled crescent roll crust. Top with your
choice of vegetables. Top with either
cheese. Slice into squares.
Rockin' Greens
Ingredients
1 tsp. Olive Oil
½ medium Onion, sliced thinly
2 c. Fat-Free Low Sodium Chicken Broth
2 tbsp. Bacon Bits
1 tsp. Garlic Powder
1 tsp. Celery Seeds
½ tsp. Cayenne Pepper
¼ tsp. Pepper
¼ tsp. Red Pepper Flake
8 oz. Green Cabbage, coarsely chopped
4 oz. Collard Greens, coarsely chopped, stems
discarded
4 oz. Kale, coarsely chopped, stems discarded
Directions
In a large saucepan, heat the oil over
medium heat, swirl to coat bottom of pan.
Cook the onion for 3-4 minutes or until
crisp-tender, stirring occasionally.
Stir in the broth, bits, garlic powder,
celery seeds, cayenne pepper and red pepper
flake. Increase heat to medium-high and
bring to a simmer. Reduce heat and simmer
covered for 5 minutes so the flavors blend.
Stir in greens (cabbage, collard greens, &
kale). Bring to a simmer, cover and continue
simmering for 45 minutes or until greens are
tender stirring occasionally.
Ladle remaining broth and greens into
serving bowls and enjoy!
8 servings
Nutritional Info:
Calories 36 g
Total Fat 1 g
Carbs 5 g: Dietary Fiber 2g, Sugar 2g
Dietary Exchange: 1 vegetable
Spaghetti alla Carbonara
Ingredients
1 lb. Vermicelli Pasta Noodles
1 tbsp. Olive Oil
8 oz. Rindless Pancetta or Lean Bacon,
chopped (Turkey Bacon works well)
4 Lg. Eggs
5 tbsp. Light Cream
4 tbsp. Freshley grated Parmesan Cheese
To Prepare:
Cook pasta to package directions, el dente
(slightly firm)
Heat the olive oil in a heavy bottom skillet
(cast iron is my choice) Add chopped
pancetta or bacon and cook over medium heat,
stirring frequently, for 8 - 10 minutes.
Beat the eggs with cream in a small bowl and
season with small amount of salt & pepper.
Drain pasta and return it to the pan. Add
contents of skillet, then add the egg
mixture and half the Parmesan cheese. Stir
well, then transfer to serving dish and
sprinkle with remaining cheese.
Serves 4
Sweet and
Sour Chicken
Ingredients
1 lb. Boneless, Skinless Chicken
5 tbsp. Vegetable or Peanut Oil
½ tsp. minced garlic
½ tsp. finely chopped fresh ginger root
1 green bell pepper, chopped coarsely
1 onion, coarsely chopped
1 carrot finely sliced
1 tsp. sesame oil
1 tbsp. finely chopped scallion (I don't add
this, but you may if you choose ... It is
meant for decoration)
Marinade
2 tsp. light soy sauce
1 tsp. Rice wine
½ tsp. salt
½ tsp. Sesame oil
Sauce
8 tbsp. Rice Vinegar (apple cider vinegar
will work in a pinch)
4 tbsp. Sugar (white table sugar will work
well)
1 tsp. Light Soy Sauce
6 tbsp. Tomato Ketchup
Prepare:
Place all marinade ingredients in a bowl and
mix, add chicken pieces and let sit for at
least 20 minutes.
To prepare the sauce, heat the vinegar in a
pan and add sugar, soy sauce, and tomato
ketchup. Stir to dissolve the sugar, then
set aside.
In a preheated wok or deep frying pan, heat
3 tablespoons of the oil and stir fry the
chicken until it starts to turn golden
brown. Remove and set aside.
Wipe wok or pan clean, heat remaining oil
and cook the garlic and ginger root until
fragrant. Add the vegetables and cook for 2
minutes. Add the chicken and cook for an
additional minute. Finally add sauce and
sesame oil then stir in scallions (if
desired) and serve with prepared rice.
Serves 4
Wacky Cookies
Ingredients
2 c. Sugar
3 Tbs. Baking Cocoa Powder
½ c. Milk
½ tsp. Salt
½ Butter or Margarine
Mix all ingredients together in a medium saucepan; bring
to a boil. Remove from stove and add:
½ c. Peanut Butter
(whatever your family likes)
3 c. Minute Oats (Not Instant or Old Fashioned)
Mix together until combined then:
Drop on wax paper; allow to set. Store in an airtight
container.
Unless I am making these for a gathering, I usually do a
half batch as it makes a lot! But, if you've been
blessed with a large family, make the full batch, they
won't last long either way.
Awesome recipe to allow the kids to help also!
|