What's for dinner/supper tonight? - RECIPES

[caglewis]

TUNA LUNCHEON SALAD - based on Favorite Recipes of America:
Here's something different from the usual "Tuna Salad" or "Tuna Casserole".

1 10-oz can cream of celery soup, undiluted
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup water
2 pkg dry Knox unflavored gelatin
1 8-oz pkg Neufchatel - reduced fat - Cream Cheese
3/4 cup mayonnaise
1 4-oz jar sliced pimentoes - drained and chopped
2 7-oz cans water-packed tuna, drained
1 lg red [or green] bell pepper, cored, seeded, and chopped finely
2 - 3 lg stalks celery, chopped finely
1/2 cup onion, diced finely
1/2 cup sliced stuffed green olives, drained
1/2 cup sliced ripe olives, drained
1/2 cup sweet pickle relish, drained
3 hard-boiled eggs, chopped finely

In a saucepan over med heat, combine soup, lemon juice, vinegar, and water
Add gelatin powder and disolve thoroughly
Add cream cheese, chunked up, and mayonnaise; stir til thoroughly disolved
Add all remaining ingredients and mix thoroughly
Pour into ring mold, Bundt pan, or any 9" X 13" size pan sprayed lightly with oil
Refrigerate for 6-8 hours til firm - unmold onto a platter, slice into 6-8 pieces

[caglewis]

Why is Nutrition education/knowledge/food preparation considered such a "joke"?
Is not "obesity" a hugely expensive public health problem? But you Republicans just take pride in riciculing THIS First Lady's emphasis on moving more, eating less, and understanding the basics/importance of good nutrition. I am an RN who gets the health consequences of poor eating habits I have always COOKED for myself and my family and taken pride in doing so!
I could never afford "fast food" fixed elsewhere - but I have still struggled with weight management all my life. Guess that absolutely proves how delinquent and wrong my beliefs are!
Nancy Reagan thought LOOKS were much more important than any "health issue" which was "outside the purvue of government" - and spent a lot of our money on DECORATING!

[Leo Byrd]

Pork Chops


1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing
1 teaspoon chili powder
4 boneless pork chops, 1/2 inch thick (about 1 pound)



In a large resealable plastic storage bag, combine honey, barbecue sauce, Italian dressing, and chili powder; mix well.

Add pork chops to marinade; seal bag, shake to coat meat well then refrigerate for 30 to 60 minutes.

In a large skillet, cook pork chops with sauce mixture over medium-high heat for 3 to 4 minutes per side, or until no pink remains. Serve topped with sauce.

[caglewis]

MODS - OBVIOUSLY - THESE POSTS HAVE NOTHING TO DO WITH THIS THREAD.
Does this have something to do with reported attacks and malicious stuff on this site making it dangerous? I really don't get this technical stuff - is it really dangerous to the security of my computer even to read, let alone log-in or post?

P.S. The posts to which I was referring have since been deleted as stated by biggdogg just below - so this comment of mine is no longer applicable to any currently preceeding posts.

[biggdowgg]

caglewis it was spammers I deleted it and the user.......you should not be getting the reported attack message now Matt fixed it the other nite if you are still getting it send MATT a P M .

thanks for bringing this to my attention

[Leo Byrd]

PB&J Crunchy French Toast

This yummy twist on the kid-pleasing popular peanut butter and jelly makes ordinary French Toast extraordinary. PB&J Crunchy French Toast starts by giving our bread an egg bath and a crunchy peanutty coating before being cooked to perfection and served with jelly, jam, fruit syrup or fresh fruit.

Serves: 2

Preparation Time: 5 min

Cooking Time: 5 min

Ingredients
2 eggs
3 tablespoons milk
4 slices day-old bread
1/2 cup finely chopped peanuts

Instructions

Beat eggs and milk in shallow dish until blended. Soak 1 bread slice at a time in egg mixture, turning once; dip each slice into peanuts to coat both sides.

Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Place 2 bread slices in skillet. Cook over medium to medium-low heat until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. Adjust heat as necessary so that peanuts do not burn.

Clean skillet. Repeat to cook remaining bread.

Notes
Sprinkle with powdered

[caglewis]

Pork Chops


1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing
1 teaspoon chili powder
4 boneless pork chops, 1/2 inch thick (about 1 pound)



In a large resealable plastic storage bag, combine honey, barbecue sauce, Italian dressing, and chili powder; mix well.

Add pork chops to marinade; seal bag, shake to coat meat well then refrigerate for 30 to 60 minutes.

In a large skillet, cook pork chops with sauce mixture over medium-high heat for 3 to 4 minutes per side, or until no pink remains. Serve topped with sauce.

I'm definitely going to try this! I've heard Rachael Ray suggest Agave Nectar as a reduced-calorie substitute for honey, and I actually found that at, of all places, Big Lots. But I'll still cut the amount called for in half to further reduce the calories. I bet this marinade/sauce/preparation would work equally well on chicken. And then serve it over a lettuce salad with the sauce as dressing.

[Charley Hustle]

alfredo pasta


Cooking Time: 45 min

1 pound twist pasta
1/3 cup butter
3 tablespoons all-purpose flour
3 cups (1-1/2 pints) heavy cream
2 cups (8 ounces) shredded Italian cheese blend
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/2 cup Italian-flavored bread crumbs


Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Cook pasta according to package directions and drain; return it to pot.

Melt butter in a large skillet over medium heat, stirring frequently. Add flour and stir constantly 1 to 2 minutes, or until mixture is smooth and lightly browned. Stir in cream and remove from heat.

Add Italian cheese blend, salt, and pepper; mix well. Pour over cooked pasta and toss to coat.

Place in prepared baking dish. Sprinkle with Parmesan cheese and then bread crumbs.

Bake 30 to 35 minutes, or until warmed through. Serve immediately

[Leo Byrd]

polish sausage at the Convo.........

on the grill with pepper and onions.........brown mustard.......5 bucks.........

[Leo Byrd]

Italian Country-Fried Steak

1/2 pounds cubed steak
1/2 cup Italian salad dressing
1/2 cup all-purpose flour
1/2 cup vegetable oil
2 cups spaghetti sauce

Cut cubed steak into individual-sized portions and place in a large bowl. Pour Italian dressing over steak pieces and toss well.

Place flour in a plastic bag or dish; add steak pieces and coat well.

In a heavy skillet, heat oil over medium-high heat; add steak pieces and fry, turning to brown both sides. Then fry steak for approximately 2 minutes more per side or until a golden-brown crust has formed.

Serve with warm spaghetti sauce.

[caglewis]

HAMBURGER VEGETABLE SOUP Low Carb/Low Calorie Diet

1 pound lean ground beef [or ground chicken/turkey]
1 large onion, chopped (1 cup)
2 stalks celery, sliced thinly (1 cup)
2 lg carrots, sliced thinly (1 cup)
1 lg green pepper - seeded and chopped
Some mushrooms [canned or raw] if you choose - I OMIT
2 14-ounce cans beef broth - or just about a quart of water
1 28-ounce [or 2 15-oz] can diced or crushed tomatoes, undrained
1 16-ounce package frozen mixed vegetables
2 tablespoons A-1 Steak sauce
2 tablespoons Worcestershire sauce
1-2 teaspoons seasoned salt or steak seasoning - to taste
1/4 teaspoon ground black/red pepper combo
Additional herbs and seasonings [oregano, garlic] per your choice
1/4 cup all-purpose flour or a pkg of gravy mix

Directions
1. In a 4-quart Dutch oven, cook ground meat, onion, celery, carrots, and pepper over medium heat til meat is browned and veg are softened. Drain well of grease and liquid; return to pot.

2. Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt and pepper, and any other seasonings you choose to add.[If you must, to satisfy your family, add some starch - 1 or 2 diced raw potatoes, 1/2 cup dry rice/barley, etc, or some pasta/noodles - and add more liquid to the pot if needed as it cooks.]
Bring to boil briefly; then reduce heat. Cover and simmer for 10 - 20 minutes or til tender.

3. In a small mixing bowl whisk together remaining can of beef broth and flour. Stir into mixture in Dutch oven. Continue cooking/stirring til thickened and bubbly. Makes 4 main-dish servings.

I love this - long on vegetables, and you can use any meat you want and omit all the carbs! It's a perfect soup - I usually have all the ingredients on hand in either freezer, fridge, or cupboard!

[caglewis]

Pork Chops


1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing
1 teaspoon chili powder
4 boneless pork chops, 1/2 inch thick (about 1 pound)



In a large resealable plastic storage bag, combine honey, barbecue sauce, Italian dressing, and chili powder; mix well.

Add pork chops to marinade; seal bag, shake to coat meat well then refrigerate for 30 to 60 minutes.

In a large skillet, cook pork chops with sauce mixture over medium-high heat for 3 to 4 minutes per side, or until no pink remains. Serve topped with sauce.

I used this sauce to marinate chicken breasts, skinned but bone-in, and then baked them for an hour in a 350 degree oven. I used 3 Tbsp agave nectar instead of the honey, increased the Italian dressing to 1/2 cup, and added 1 Tbsp brown mustard. Boy were they good!! Thanks

[Tiger Lady]

Balsamic Glazed Salmon that tastes restaurant worthy but is really an easy homemade meal.


Cooking Time: 15 min

Ingredients
1 cup balsamic vinegar
1/2 cup light brown sugar
4 (6-ounce) salmon fillets
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon chopped fresh parsley



Preheat oven to 350ºF. Coat a baking sheet with cooking spray.

In a medium saucepan, bring balsamic vinegar to a boil over high heat. Stir in brown sugar, reduce heat to low, and simmer 12 to 15 minutes, or until liquid is reduced and slightly thickened.

Meanwhile, place salmon on baking sheet and evenly sprinkle with garlic powder, salt, pepper, and parsley.

Bake 15 to 20 minutes, or until fish flakes easily with a fork. Drizzle balsamic glaze over salmon, and serve.

[caglewis]

I love all meat - beef, pork, poultry - and fix/eat it more often than suggested dietary amounts.
I'm also trying to lose weight and seriously reduce my calorie, carbs and fat/cholesterol intake.
Here's a super alternative that's excellent for lunch - and works either at home or packed along.

TUSCAN-STYLE TUNA SALAD - from Lifescript Healthy Living - makes 4 servings
http://www.lifescript.com/health/center ... 413T000000
I serve this over chopped lettuce or cabbage and omit all the extra carbs of sandwiches/wraps.
I add diced green pepper/celery and 1 or 2 hard-boiled eggs for protein. Delicious and low carb!

Ingredients
2 6-ounce cans chunk light water-pack tuna, drained [or 3 5-ounce cans for more protein]
1 15-ounce can small white beans, such as cannellini or great northern, drained/rinsed
10 cherry tomatoes, quartered [or 1 or 2 whole large tomatoes chopped]
4 scallions, trimmed and sliced [or any other kind of onion, diced - or none at all]
1 cored, diced, green pepper and/or 1 or 2 stalks of thinly sliced celery [my addition]
1 or 2 hard-boiled eggs - peeled, cooled, chopped [my occasional addition - easily omitted]
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper [and any other seasonings/herbs - garlic, oregano, etc.] of your choice to taste

Preparation
Mix together drained tuna, beans, tomatoes, scallions/onions, et al in a medium bowl.
Add combined oil, lemon juice, salt, pepper, and other seasonings. Stir/toss gently together.
Refrigerate until ready to serve. And this lasts well for several days as multiple daily lunches!

[caglewis]

Italian Country-Fried Steak

1/2 pounds cubed steak - [Do you possibly mean "1 - 2" lbs rather an just one half a pound?]
1/2 cup Italian salad dressing
1/2 cup all-purpose flour
1/2 cup vegetable oil
2 cups spaghetti sauce

Cut cubed steak into individual-sized portions and place in a large bowl. Pour Italian dressing over steak pieces and toss well.

Place flour in a plastic bag or dish; add steak pieces and coat well.

In a heavy skillet, heat oil over medium-high heat; add steak pieces and fry, turning to brown both sides. Then fry steak for approximately 2 minutes more per side or until a golden-brown crust has formed.

Serve with warm spaghetti sauce.

This marinade/grilling sauce works well for all meats - but's enough for 1 - 2 pounds of meat. Add additional seasonings/spices to your taste to the bottled dressing to marinate your meat; Then omit the flour, and just put the marinated meat directly on the grill or in the oiled pan.
As above, brown, turning to brown both sides til desired "doneness". "WELL DONE" is my choice!
Or, use the flour, brown; then add the spaghetti sauce to the skillet and braise the meat done.
This turns out well for beef and poultry either with or without a thickened "gravy"/sauce.
Serve it over potatoes, rice, or noodles - or just naked "as is" to eliminate carbs. Delicious!

[Tiger Lady]

Firecracker Barbecued Pork

1 (2-pound) boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup barbecue sauce
3/4 cup orange marmalade
1/2 teaspoon hot pepper sauce
1 teaspoon prepared horseradish


Preheat oven to 350 degrees F. Using a sharp knife, cut a diamond pattern into top of pork about 1/4-inch deep. Season pork roast with salt and pepper and place in a 9- x 13- inch baking dish.

In a small bowl, combine remaining ingredients and pour over roast.

Roast 40 to 45 minutes, or until internal temperature reaches 155 degrees F. to 160 degrees F. Let roast sit 5 to 10 minutes, then slice and serve.

[caglewis]

ORIENTAL CHICKEN AND BROCCOLI - Serves 4
Slow cooker, stovetop, or oven - based on "Fix-It and Forget-It" -

4 boneless/skinless chicken breast halves cut into bite-sized pieces
1 med onion, diced - maybe some diced mushrooms if you choose
1 med red or green bell pepper, cored, seeded, diced
1 garlic clove, diced - or any other kind of garlic - powder/minced
1 Tbsp olive or cannola oil
1 15-16 oz jar picante sauce or chunky salsa
2 Tbsp soy sauce
2 Tbsp quick-cooking tapioca
1 tsp ground ginger
1 tsp Chinese Five-Spice powder
1 16-oz pkg frozen broccoli cuts or Oriental stir-fry vegetables

Thoroughly brown chicken, onion, pepper, garlic in oil in a skillet [preferably oven-proof]
Transfer to a slow cooker [on LOW for 2-3 hrs] or a casserole dish and add remaining ingredients
Or just add all to the skillet, reduce heat, and simmer on low on the stovetop for 30-45 minutes
Or put either the skillet or the casserole dish in the oven to finish at 350 degrees for an hour.
This works so well by all methods - which to use just depends on how much time you have.
Serve over rice or noodles of any kind if you choose. I eat it "carb-free" with cabbage slaw.

[caglewis]

Firecracker Barbecued Pork

1 (2-pound) boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup barbecue sauce
3/4 cup orange marmalade - [sugar-free if possible]
1/2 teaspoon hot pepper sauce
1 teaspoon prepared horseradish -


Preheat oven to 350 degrees F. Using a sharp knife, cut a diamond pattern into top of pork about 1/4-inch deep. Season pork roast with salt and pepper and place in a 9- x 13- inch baking dish.

In a small bowl, combine remaining ingredients and pour over roast.

Roast 40 to 45 minutes, or until internal temperature reaches 155 degrees F. to 160 degrees F. Let roast sit 5 to 10 minutes, then slice and serve.

Or instead of roasting in the oven - do it in a crockpot for 3-5 hrs.

Leo Byrd's Pork Chops

1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing {I up this to 1/2 cup to make up for the reduced amt of honey]
1 teaspoon chili powder + 1 Tbsp brown mustard
4 boneless pork chops, 1/2 inch thick (about 1 pound)

In a large resealable plastic storage bag, combine honey, barbecue sauce, Italian dressing, and chili powder; mix well.

Add pork chops to marinade; seal bag, shake to coat meat well then refrigerate for 30 to 60 minutes.

In a large skillet, first brown marinated pork chops/meat alone; then add marinade/sauce mixture and braise meat over medium-high heat for 3 to 4 [more like 8-10] minutes per side, or until no pink remains. Serve topped with sauce over side-dish of your choice - carb or veg.

I can't decide which of these methods/seasonings I like best. [And I've inserted many modifications.] They are both so versatile - good on different meats and methods of cooking.

Of course, you can add sliced white/sweet potatoes to the crockpot or casserole dish, or serve either dish over cooked rice or noodles. But these both work so well without any carbs at all. Thanks to both of you - I've used both [modified a little] many times and many different ways!

Possible menu addition fixed on stovetop: any 16-oz pkg of frozen vegetables, 1/2 cup dry brown rice, 1 cup water, 1 tsp salt, 1 tsp oil; bring to boil, reduce heat and simmer for 20 minutes til rice is done. The sauce from the meat makes great "gravy" over this.

[caglewis]

I'm going on a picnic tomorrow - around 2 hrs away - celebrating multiple birthdays as well as Mother's Day. I'm using Tiger Lady's Firecracker orangey sauce to marinate boneless/skinless chicken breasts tonight; but I'm taking along a batch of Leo Byrd's recipe with which to baste them and all the other meats brought by others while they're cooking on a charcoal grill.
Note: both recipes call for "pork" - but there will be no "pork" involved in our picnic - these recipes are so versatile and work so well with any/all meats - I love them - slightly modified.

P.S. - It rained all day on our picnic at Cave Run Lake State Park near Morehead, KY.
My son-in-law drove into Morehead and found one of those canopy shelters which we erected over our picnic table; and I had thrown several beach towels as well as a tablecloth in my car
which we used to cover the wet benches and table top. It was very damp, but the chicken breasts in that Firecracker Barbecue marinade and cooked on the charcoal grill were delicious!
Here's another recipe I found and tried

LEMON AND HERB-BUTTER POTATOES - based on Favorite Recipes of America - serves 6
4-6 lg sweet [or white] potatoes, scrubbed/unpeeled - either boiled or microwaved half done
Cool slightly - enough to handle - and slice into 1/2" thick slices

3 Tbsp butter - NOT margarine
3 Tbsp olive oil
1 lemon - both its grated rind and its juice [approx 2-3 Tbsp]
4 tsp chopped fresh parsley - OR 2 tsp dry parsley flakes
1/2 tsp nutmeg
1/2 tsp chili powder
1/2 tsp Mrs Dash Table Blend
Salt and pepper to taste

In a small skillet, melt butter into olive oil
Add remaining ingredients - do not boil or brown
Place potato slices in a lg baking pan and pour heated mixture over them, turning to coat.
Bake at 400 degrees for 15 - 30 minutes til done through, turning as necessary to brown them.

This is kind of a cross between "fried" and "baked" potatoes - good for dieters because
you can eat just a slice or 2 rather than a whole baked potato or a lg amt of french fries.

I tossed the potato slices with the oil/butter mixture in a tightly-lidded bowl, and then finished cooking them on the grill [rather than in an oven] next to the chicken - my granddaughter had brought Ranch Sour Cream Dip and it worked really well dotted as garnish on the potato slices.
I also used another batch of that same sauce to marinate raw asparagus spears which we also cooked on the grill in a wire basket. It was a very soggy chilly day, but the food was delicious!!

[caglewis]

SALMON PATTIES - serves 4 - based on Favorite Recipes of America
1 can [14-15 oz] salmon - drained/flaked with traces of skin/bones removed
2 beaten eggs
1/3 cup either Self-Rising [NOT all-purpose] flour OR Bisquick type baking mix
1/4 cup either cornmeal OR panko breadcrumbs [adjust amt as needed to form/handle]
Seasonings of your choice to taste [i.e. S&P, Cajun, Italian, dill, mustard - dry or prepared]
1/2 cup finely chopped vegetables [onions, celery, peppers] if desired - I like the crunch
Thoroughly mix all together; allow to rest for a few min to firm; then form into 4 - 4" patties

Meanwhile - Heat 2 - 4 Tbsp oil [olive or cannola] in a lg non-stick skillet on med/high heat
Fry patties til well browned on both sides [10 -15 min] in the hot oil; drain on paper towels.

These are great - having the leavening in the flour makes them softer/fluffier inside while
the cornmeal/panko breadcrumbs make them crispier on the outside with all-in-one prep.
And they work as well hot for supper or cold in a lunchbox. Delicious, nutritious, inexpensive!