This recipe isn't that healthy but it sure is good! Everyone in our house loves it (Hubby just informed me he would give it six out of five stars) and there are hardly ever leftovers! I don't know of anyone who made these except my mom and I was lucky enough to have her send it to me days before her passing so its definitely comfort food to me.
1 lb lean ground beef
1/2 cut rolled oats
1 egg, slightly beaten
1/3 cup onion finely chopped
3/4 tea salt
Few grains pepper
1 tsp Worcestershire sauce
1/3 cup milk
Combine all ingredients; mix well. Form into balls, each about 2 inches in diameter.
Place in casserole dish in a single layer.
Cover with sauce (below)
Sauce:
1/2 cup brown sugar
1/4 cup vinegar
1 tsp prepared mustard
1/4 c barbecue sauce
1 tsp Worcestershire Sauce
Combine all ingredients and blend thoroughly.
Pour over meatballs
350 degrees
30 minutes
Serve over rice
Tuesday, February 23, 2010
Boboli Pear Tart
Preheat Oven to 350
2 tbsp butter, softened
1 tbsp flour
2 tbsp brown sugar
1 cup sliced almonds
12" Boboli Original Italian Pizza Crust
3 cups pears, pared, 1/4 inch slices
3 tbsp sugar
1 tbsp fresh lemon juice
Combine butter and flour, mixing well. Spread over pizza crust leaving a 1" border.
Sprinkle brown sugar evenly over crust, spread sliced almonds over crust
Mix pears with sugar and lemon juice; arrange pear mixture over almonds
Bake 18-20 minutes on a baking sheet in lower 1/3 of oven. Cool slightly and serve
Makes 4-6 servings. (For 8" pizza crust, use 1/2 ingredients)
Thanks Sarah for showing me how to post!
Preheat Oven to 350
2 tbsp butter, softened
1 tbsp flour
2 tbsp brown sugar
1 cup sliced almonds
12" Boboli Original Italian Pizza Crust
3 cups pears, pared, 1/4 inch slices
3 tbsp sugar
1 tbsp fresh lemon juice
Combine butter and flour, mixing well. Spread over pizza crust leaving a 1" border.
Sprinkle brown sugar evenly over crust, spread sliced almonds over crust
Mix pears with sugar and lemon juice; arrange pear mixture over almonds
Bake 18-20 minutes on a baking sheet in lower 1/3 of oven. Cool slightly and serve
Makes 4-6 servings. (For 8" pizza crust, use 1/2 ingredients)
Thanks Sarah for showing me how to post!
Tuesday, February 9, 2010
Pepper Steak
This is an Asian flavored dish that the Hubster rated this 3.5 stars out of 5. I gave it a solid 4.
Pepper Steak*
1 lb sirloin or round steak
Nonfat nonstick cooking spray
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
2 tablespoons soy sauce
1/2 cup cooking wine (any kind)**
1 teaspoon minced garlic
1 can (10 1/2 ounces) beef broth
2 tablespoons cornstarch
1/4 cup water
Slice steak into thin strips, across grain. Spray large skillet with cooking spray and place over medium-high heat. Saute green and red pepper and onion slices, stirring often, for 3 to 4 minutes. Remove from skillet and set aside. Quickly brown steak strips in hot skillet, stirring and turning as they cook. Lower heat and add soy sauce, cooking wine, and garlic to skillet. Simmer 10 minutes, then add beef broth and return vegetables to skillet. Simmer 5 minutes. Mix cornstarch and water together, then add to skillet, stirring to thicken. Serve over rice.
Recipe makes 6 servings
168 Calories
19.6 g Protein
9.3 g Carbohydrate
3.2 g Fat
1.12 g Saturated fat
44 mg Cholesterol
Diabetic exchanges: Lean protein, 2; vegetable, 2
I served this with steamed carrots, and since I'm not sure if the rice is included in the calories so I'll say the entire dinner was about 300 calories.
*Recipe from Real Food for people with Diabetes by Doris Cross with Alice Williams
**This can be bought at the local liquor store. The unused portion does need to be refrigerated as it will turn to vinegar and go moldy within a few days.
Pepper Steak*
1 lb sirloin or round steak
Nonfat nonstick cooking spray
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
2 tablespoons soy sauce
1/2 cup cooking wine (any kind)**
1 teaspoon minced garlic
1 can (10 1/2 ounces) beef broth
2 tablespoons cornstarch
1/4 cup water
Slice steak into thin strips, across grain. Spray large skillet with cooking spray and place over medium-high heat. Saute green and red pepper and onion slices, stirring often, for 3 to 4 minutes. Remove from skillet and set aside. Quickly brown steak strips in hot skillet, stirring and turning as they cook. Lower heat and add soy sauce, cooking wine, and garlic to skillet. Simmer 10 minutes, then add beef broth and return vegetables to skillet. Simmer 5 minutes. Mix cornstarch and water together, then add to skillet, stirring to thicken. Serve over rice.
Recipe makes 6 servings
168 Calories
19.6 g Protein
9.3 g Carbohydrate
3.2 g Fat
1.12 g Saturated fat
44 mg Cholesterol
Diabetic exchanges: Lean protein, 2; vegetable, 2
I served this with steamed carrots, and since I'm not sure if the rice is included in the calories so I'll say the entire dinner was about 300 calories.
*Recipe from Real Food for people with Diabetes by Doris Cross with Alice Williams
**This can be bought at the local liquor store. The unused portion does need to be refrigerated as it will turn to vinegar and go moldy within a few days.
Thursday, February 4, 2010
Banana Bread
- Susan Adair
One of the more reliable banana bread recipes I've found when you've got 3 overly ripe bananas you don't want to toss. I'd love to experiment with other recipes you've found tried and true, though...
Mix:
3 large ripe bananas
1/2 cup brown sugar
2 beaten eggs
Sift:
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Combine all then add 1/2 cup melted shortening (and nuts... if your Picky likes nuts in his bread). Bake at 325F for 1 hour. Makes 1 loaf (or 6 small loaves).
The recipe doesn't specify a greased/ungreased pan. I go ungreased and it seems to turn out okay.
This is what it looks like when Mr. Picky (who DOESN'T LIKE end pieces) gets to it before I do. He also likes to see how much of the top bits he can scalp off before I come over and slap his little hand, as you can plainly see...
Hubby Score: ****
One of the more reliable banana bread recipes I've found when you've got 3 overly ripe bananas you don't want to toss. I'd love to experiment with other recipes you've found tried and true, though...
Mix:
3 large ripe bananas
1/2 cup brown sugar
2 beaten eggs
Sift:
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Combine all then add 1/2 cup melted shortening (and nuts... if your Picky likes nuts in his bread). Bake at 325F for 1 hour. Makes 1 loaf (or 6 small loaves).
The recipe doesn't specify a greased/ungreased pan. I go ungreased and it seems to turn out okay.
This is what it looks like when Mr. Picky (who DOESN'T LIKE end pieces) gets to it before I do. He also likes to see how much of the top bits he can scalp off before I come over and slap his little hand, as you can plainly see...Hubby Score: ****
Tuesday, February 2, 2010
Spinach Fettuccine in Cheese Sauce
I made this dish about a week ago and Mr. Picky II and I both only rate it 2 out of 5 stars. It wasn't terrible, but not something I'm going to add to the normal rotation. I'll probably pull it out again when we are dying for something different to eat.
1 1/4 c part-skim ricotta cheese
1 c fat-free milk
1 1/2 c shredded part-skim mozzarella cheese
1/4 c grated nonfat Parmesan cheese
2 T margarine
4 garlic cloves, crushed
Two 10-ounce boxes frozen chipped spinach, thawed and squeezed dry
3 cups hot cooked spinach fettuccine
1. In a food processor or blender, combine the ricotta, milk, mozzarella and Parmesan; puree.
2. In a large nonstick skillet over low heat, melt the margarine. Saute the garlic until deep brown, 4-5 minutes; keep the heat low so it doesn't burn.
3. Add the cheese mixture and spinach to the garlic; cook stirring, until heated through. Ad the fettuccine; toss gently to coat.
Per serving: 335 Calories, 13 g Total fat, 6 g Saturated Fat, 57 mg Cholesterol, 462 mg Sodium, 30 g Total Carbohydrate, 2 g Dietary Fiber, 26 g Protein, 627 mg Calcium.
Recipe from the Weight Watchers Cookbook and worth 7 points per serving.
I served this with salad, french bread, and milk bringing the calorie total right around 600.
Spinach Fettuccine in Cheese Sauce
1 1/4 c part-skim ricotta cheese
1 c fat-free milk
1 1/2 c shredded part-skim mozzarella cheese
1/4 c grated nonfat Parmesan cheese
2 T margarine
4 garlic cloves, crushed
Two 10-ounce boxes frozen chipped spinach, thawed and squeezed dry
3 cups hot cooked spinach fettuccine
1. In a food processor or blender, combine the ricotta, milk, mozzarella and Parmesan; puree.
2. In a large nonstick skillet over low heat, melt the margarine. Saute the garlic until deep brown, 4-5 minutes; keep the heat low so it doesn't burn.
3. Add the cheese mixture and spinach to the garlic; cook stirring, until heated through. Ad the fettuccine; toss gently to coat.
Per serving: 335 Calories, 13 g Total fat, 6 g Saturated Fat, 57 mg Cholesterol, 462 mg Sodium, 30 g Total Carbohydrate, 2 g Dietary Fiber, 26 g Protein, 627 mg Calcium.
Recipe from the Weight Watchers Cookbook and worth 7 points per serving.
I served this with salad, french bread, and milk bringing the calorie total right around 600.
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