Used the leftover Dill Pot Roast and Mashed Potatoes from the night before. Cooked some Ronzoni Healthy Harvest Whole Grain Noodles in water and the Pot Roast broth. Served the Pot Roast over the noodles a side of Mashed Potatoes and the Harvest Grain Loaf Bread.
Wow, had this for lunch the other day and will be having it again very soon. Low carb and low calorie and very filling.
1. Heat Pasta Sauce in large sauté pan.
2 Bring to a boil, quickly reduce to low and simmer 5 minutes.
3. Add meatballs and simmer for 15 minutes or until meatballs and sauce are hot.
4. Divide meatballs on Buns, top each with 2 cheese slices and serve
It was comfort food galore around the old homestead tonight! I made the slow cooker Dill Pot Roast, see earlier post for recipe). Took the easy way on the Mashed Potatoes and I used Bob Evans Mashed Potatoes along with a Brown Gravy. Used Green Giant White Snow Peg Corn and boiled Mini Carrots. Easily fed 4 people with some mighty good leftovers for Saturday!
Had Ground Sirloin Burger seasoned with Sea Salt and Grinder Black Pepper on an Aunt Millie’s Whole Grain Bun, Sauteed Mushrooms and a slice of 2% Provolone Cheese. As a side tried something new, Velveeta’s 2% Shells and Cheese. It has a calorie count of 180 and a carb count of 31. All you do is add a bit of water and microwave it for 3 1/2 minutes and your all ready. The taste was great and it was just enough for one person. Way to go Kraft another fine product!
Today’s Menu: Walleye Fillet w/ Baked Potato Wedges and Sliced Whole Grain Bread.
I rolled the Walleye Fillet in Whole Grain Flour and Bread Crumbs and seasoned with Sea Salt and Grinder Peppercorns. fried in Extra Virgin Olive Oil. Cut Golden Gourmet Potaoes into wedges then added a light coat of Extra Virgin Olive Oil and seasoned with Parsley, Sea Salt, and grinder Black Peppercorn. Baked at 400 degrees for 25 minutes. Had Aunt Millie’s Whole Grain sliced Bread.
What a great way to start your day, a nice hot batch of these in the morning!
(makes 8 servings)
butter-flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 cup (40 g) shredded 2% sharp cheddar cheese
2 large eggs
1 cup (140 g) unbleached all-purpose flour
1/4 teaspoon (1.25 ml) salt
1 cup (240 ml) low fat (1%) milk
1 tablespoon (13 g) stick reduced-fat margarine, melted
1. Preheat oven to 450°F (230°C), Gas Mark 8. Lightly coat 8 popover cups with cooking spray.
2. Place 1 tablespoon (15 ml) each of the apple and cheese at the bottom of each popover cup.
3. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the cups two-thirds full with the batter.
4. Bake for 15 minutes, reduce oven temperature to 350°F (180°C), Gas Mark 4, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.
Per serving: 111 calories (28% calories from fat), 5 g protein, 4 g total fat (1.4 g saturated fat), 15 g carbohydrates, 1 g dietary fiber, 58 mg cholesterol, 160 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat
Today’s Menu: Sirloin Steak w/Sauteed Mushrooms, Whole Wheat Pasta, and Harvest Grain Loaf Bread (1 Slice)
Running short on time tonight, details later!
Pizza De Luxe
1 11 1/2-inch (28.75 cm) thin-crust Italian bread shell
1 cup (189 g) Contadina Original Pizza Sauce
2/3 cup (80 g) shredded part-skim milk (1/3 less fat) mozzarella cheese
6 ounces (180 g) turkey sausage, crumbled, pre-browned in a skillet, drained thoroughly on paper towels, then placed in a bowl (do this ahead)
1 small white onion, thinly sliced
1/2 cup (48 g) thinly sliced fresh mushrooms
1/2 teaspoon (2.5 ml) crushed dried oregano
1/2 teaspoon (2.5 ml) crushed dried basil
crushed red pepper flakes (optional)
1. Preheat oven to 450°F (230°C). Place the shell on an ungreased 12-inch (30 cm) nonstick pizza pan.
2. To assemble the pizza, spread the pizza sauce over the shell, leaving a 1-inch border around the rim. Sprinkle with half of the cheese.
3. Arrange the cooked sausage on top of the cheese, covering evenly. Top with onion and mushrooms slices. Sprinkle evenly with oregano, basil, and red pepper flakes (if using). Top with remaining cheese.
4. Bake for 13 to 15 minutes, until the crust is crisp and the cheese is melted and browned. Cut into 6 wedges.
Per serving: 243 calories (35% calories from fat), 16 g protein, 10 g total fat (3.7 g saturated fat), 25 g carbohydrate, 1 g dietary fiber, 32 mg cholesterol, 683 mg sodium
Exchanges: 1 medium fat meat, 1 1/2 carbohydrate (1 1/2 bread/starch), 1 vegetable, 1 fat
Today’s Menu: Spaghetti and Meatballs w/ Harvest Grain Loaf Bread.
Used Ronzoni Healthy Harvest Pasta, seasoned the Spaghetti with McCormick Grinder Italian Herb Seasoning, Kraft Shredded Parm Cheese. For the sauce used LaRosa’s Spaghetti Sauce and added Mushrooms to the sauce. The Meatballs were Turkey Meatballs and as a side had Harvest Grain Loaf Bread.
Fresh from the Kitchen daily web site! Sounds like a hearty comfort food dinner.
Cornmeal Crusted Chicken
By baking instead frying this classic buttermilk “fried” chicken recipe you save both calories and fat. Choosing lean breast meat also adds to that calorie-saving equation. Serve with a big green salad and lemon green beans with almonds for a healthy Southern-inspired feast.
Cornmeal-Crusted Oven Fried Chicken
o 4 boneless, skinless chicken breasts
o 2 cups lowfat buttermilk
o 3 tablespoons vegetable oil
o 1 cup cornmeal
o 1 teaspoon kosher salt
o 1 teaspoon paprika
o 1/2 teaspoon cayenne pepper
*Gather these tools: cutting board; chef’s knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
*Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours. (The chicken can sit in the buttermilk for up to 8 hours, if you’d like.)
*Preheat oven to 400 F. Brush a sheet pan with vegetable oil and set aside.
*In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
*Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.
Cornmeal isn’t just for muffins. Use it to make a satisfying oven-fried chicken that will look and taste as good as the deep-fried version. Soaking the chicken breasts in buttermilk serves three functions: it tenderizes the meat, adds flavor, and help the cornmeal and spices to adhere. Any mix of your favorite spices would work well for the cornmeal coating.
Lemon Green Beans
Pair this simple side dish with the cornmeal crusted oven fried chicken for a healthy and delicious weeknight meal.
o 1 pound green beans
o 1/4 cup sliced almonds
o 2 tablespoons olive oil
o 1 1/2 teaspoon finely grated lemon zest
o 1 teaspoon lemon juice, or to taste
*Meanwhile, toast almonds in oil in a medium heavy skillet over moderate heat, stirring, until golden, about 3 minutes. Toss beans with almonds and oil, lemon zest and juice and salt and pepper to taste.