What's for Dinner? Peppery Beef and Vegetables

Peppery Beef and Vegetables

** We make this one all the time.

Recipe from "BH&G New Dieters Cookbook" 

  

Ingredients:

• 12oz lean boneless beef
• 4 oz packaged dried linguini (used spaghetti noodles)
• ½ cup low-sod soy sauce
• 2 tbsp corn starch
• 1/2 tsp black pepper
• 1/8 tsp ground red pepper
• 1 glove garlic, minced
• 1 cup fresh or frozen pea pods (we use broccoli)
  
• ½ cup chopped green or red peppers (we omit because Joe doesn't like)
  
• 1 cup sliced fresh mushrooms
• 1 tbsp cooking oil

Directions:

1. Cut beef into bite size strips. Set aside.
2. Cook pasta, omit oil and salt. Drain well, keep warm.
3. For sauce – Stir together soy sauce, cornstarch, peppers – black and red, and ½ cup of water. Set aside.
4. Spray wok. Preheat over med-high heat. Add garlic, cook for 30 sec. Add pea pos and red/green peppers – cook for 1 minute. Add mushrooms – cook for 1-2 minutes more or until vegetables are crisp-tender. Remove veg from wok.
5. Add oil to wok. Stir-fry beef in hot oil for 3 minutes or until done. Push beef aside, pour sauce into center of wok. Cook and stir until bubbled and thickened. Return vegetables and cook for 2 more minutes. Toss with pasta.
 

Nutritional Information: 302 cal, 8 fat, 1g fiber

What's for Dinner? Homemade Pizza!

Pizza Dough I

** One of our favorite fast recipes for making pizza dough. 

I modified this recipe just a bit and I'll show you what we did to make it perfect for us. We added the whole wheat flour to make it perfect. We use this as a thin crust pizza.

Recipe from Allrecipes.com

Ingredients:   

• 1 1/2 cups of regular flour
• 1 1/2 cups of whole wheat flour  (we like gold medal)
  
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)

Directions:

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes. 

What's for Dinner? Pork Lo Mein

Pork Lo Mein

Serves 4

** This one is in our favorites recipe box. We left out the red pepper because Joe does not like them! We use barilla plus pasta because it's packed with protein and fiber and tastes like regular pasta.

Recipe from Healthy Cooking

 

Ingredients:

• 1 pork tenderloin (1 pound)
• 1/4 cup reduced-sodium soy sauce
• 3 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 2 cups fresh snow peas (we use broccoli)
  
• 1 medium sweet red pepper, julienned
• 3 cups cooked thin spaghetti
• 1/3 cup reduced-sodium chicken broth
• 2 teaspoons sesame oil

Directions:
Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20 minutes.
    In a large nonstick skillet or wok coated with cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from the heat; stir in sesame oil.

Nutritional Information:One serving: (1-1/2 cups), Calories: 343, Fat: 7 g, Carbohydrate: 37 gm, Fiber: 3 g, Protein: 31 g

  

What's for Dinner? Fried Rice

Fried Rice

Serves 6

** This is one of our all times favorites. It's extremely versatile. We've used pork, chicken and shrimp as the main ingredient. It would also probably be great meatless. There are a lot of steps but it's so good. We've had friends over for dinner using this recipe and they asked for copies and talked about it often as one of their favorites! 

Ingredients:

• 6 oz shrimp (or you can use chicken, pork, etc). If use chicken or pork cut into cubes
  
• 1 tsp cornstarch
• 1 tsp sesame oil
• 3 cups of cooked rice 
• 1 tbsp oyster sauce
• 2 tsp light soy sauce (I use low sodium)
• 2 tsp dark soy sauce (I use regular soy)
• 1 tsp sugar
• 1/4 cup peanut oil
• 1 egg, slightly beaten
• 1/2 cup sliced scallions - white and green (also known as green onions)
• 1/2 tsp kosher salt (this is not table salt - it comes in a box)
• 1 cup fresh bean sprouts (in a pinch we've used the can version rinsed)
• 1/2 tsp black pepper

Directions:

1.  First cook the rice! It calls for cooked rice so start that first. Then assemble all of your ingredients above on the counter. You will need to do some of the steps quickly.
2. Mix meat (shrimp, chicken, etc) with cornstarch and sesame oil.
3. Mix oyster sauce with soy sauces and sugar in another bowl. (I make a double batch of this!)
   
4. Heat a large skillet over HIGH heat. Add oil. 
5. When oil is hot, add egg. Cook rapidly in a light scramble until set and push aside.
6. Add scallions and stir.
7. Add meat and cook until done. (Shrimp until just changed color, pork, chicken until juices run clear)
8. Add rice to the pan and cook, stirring over high heat and mashing with the back of the spatula.
9. Mix ingredients, add salt and stir.
10. Stir in oyster sauces mix from bowl. Stir.
11. Add bean sprouts. Stir.
12. Remove from heat and toss. Add pepper and serve.

What's for Dinner? Boilermaker Tailgate Chili

Boilermaker Tailgate Chili

Serves 10

** We LOVED this chili. We did not add the celery or peppers (my husband hates them). The other things we modified is that we used about 2 1/2 lbs of beef - 1 pound of beef, 1 pound of ground turkey and 1 lb of sausage. We only had three cans of kidney beans and this worked out fine. We will definitely be making this chili again. It calls for a LOT of ingredients - but it's worth it!

Recipe from Allrecipes.com

INGREDIENTS

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Nutritional Information

Boilermaker Tailgate Chili

Servings Per Recipe: 10
Amount Per Serving: Calories: 720, Total Fat: 36.2g, Total Carbs: 66.3g, Dietary Fiber: 13.8g, Protein: 37g

What's for Dinner? Makeover Pork Chops with Gravy

Makeover Pork Chops with Gravy

Serves 4

** We make this one a lot. The gravy is so good.

Recipe from Healthy Cooking

 

Ingredients:

• 1 egg
• 1-1/4 cups 2% milk, divided
• 1-1/2 cups soft bread crumbs
• 3 teaspoons minced fresh parsley, divided
• 1 teaspoon minced fresh thyme
• 4 bone-in pork loin chops (7 ounces each)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 3 tablespoons reduced-fat butter, divided
• 3 tablespoons plus 1 teaspoon all-purpose flour
• 1/3 cup half-and-half cream
• 1/3 cup reduced-sodium beef broth

Directions:

In a shallow bowl, whisk egg and 1/2 cup milk. Combine the bread crumbs, 1 teaspoon parsley and thyme in another shallow bowl. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chops in egg mixture, then crumb mixture.
    In a large skillet over medium-high heat, cook pork chops in 2 tablespoons butter for 4 minutes on each side. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until a meat thermometer reads 160°.
    Meanwhile, in the same skillet, melt remaining butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in the cream, broth and remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chops; sprinkle with remaining parsley.

Nutritional Information: 

• One serving: 1 pork chop with 1/3 cup gravy, Calories: 392, Fat: 19 g, Fiber: 1 g, Protein: 35 g
  

What's for Dinner? Busy-Day Pork Chops

Busy-Day Pork Chops

Serves 8

** One of our favorite fast recipes.

Recipe from Healthy Cooking 

Ingredients:

• 1/4 cup fat-free milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup seasoned bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 boneless pork loin chops (4 ounces each)
• Cooking spray

Directions:

Place milk in a shallow bowl. In another shallow bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mixture.
    Place on a baking sheet coated with cooking spray; spritz chops with cooking spray. Bake at 375° for 9-11 minutes on each side or until a meat thermometer reads 160°. Yield: 4 servings. 

Nutrition Facts

• One serving:
• 1 pork chop, Calories: 178; Fat: 7 g; Carbohydrate: 3 g; Protein: 23 g

What's for Dinner? Tangy BBQ Ribs

Tangy BBQ Ribs

One of our favorites. We make this often. First grill and then put in the oven. Turns out perfect every time.

Ingredients:

• 8 country style pork ribs
• 1 cup honey
• 1 cup ketchup
• 2 tablespoons molasses
• 1 (18 ounce) bottle barbeque sauce

Instructions:

1. Preheat grill for medium-high heat.
2. Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish.
3. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce.
4. Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.

Nutritional Information:

Cal 558,  fat 22 gm, carbs 69, fiber .6, protein 22gm