Pressure cooking time: 8 minutes Yields: 8 servings
medium carrots, cut into 1/4 inch slices
1 large onion, thinly sliced
1/2 medium green pepper, deseeded and cut into 1 inch pieces
1 small turnip, peeled and cut into 1/2 inch cubes
2 medium tomatoes, peeled and cut into eighths
1/2 small cauliflower head, cut into flowerettes of about 1 inch
1 small bay leaf
1 teaspoon salt
a pinch of pepper
1/8 teaspoon dried thyme leaves
1/8 teaspoon marjoram leaves
1 1/8 tablespoons Worcestershire sauce (can use vegetarian)
2 tablespoons parsley, chopped
1 1/4 cups water
Put all ingredients except 1 tablespoon parsley in cooker. Stir.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
Remove cooker from heat and let cool.
Open cooker. Discard bay leaf. Place vegetables on serving dish. Keep hot.
Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour over vegetables. Serve hot, garnish with remaining parsley.
LOW CALORIE CHICKEN
2 (15 ounce) chicken breasts, split
½ cup tomato puree
1 (4 ounce) can sliced mushrooms, drained, reserve liquid.
½ medium onion, diced
2 tablespoons fresh parsley
½ teaspoon thyme
1 teaspoon salt
½ cup plain yogurt
Brown chicken in no stick skillet. Drain off fat. Add tomato puree, mushroom liquid, and next 5 ingredients. Cook and simmer over low heat until chicken is tender. Stir occasionally. (if puree starts to stick, add small amount of water.) Reduce heat and add yogurt and mushrooms. Stir until mixture is heated through. DO NOT BOIL.
250 calories, per serving.
1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up
Mix all ingredients except the cheese and tortillas. Layer hamburger
mixture with cheese and tortillas ending with cheese on top. Bake
at 400 degrees for 20 minutes.
Beef and Broccoli Pita Folds
Thanks to a frozen stir-fry meal starter,meat, veggie and rice are folded into a portable sandwich.
1/2 cup uncooked instant white rice
1/2 cup water
1 (1 lb. 5-oz.) pkg. Green Giant Create A Meal Frozen Broccoli Stir Fry Meal Starter
1/2 lb. boneless lean beef sirloin steak
1 oz. (1/4 cup) shredded reduced-fat Cheddar cheese
4 soft white pita fold breads
*Prep Time: 20 Minutes Preparation Directions:
1. Cook rice in water as directed on package, omitting margarine and salt.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Prepare frozen broccoli stir fry meal starter as directed on package using steak but omitting oil.
3. Remove skillet from heat. Add cooked rice and cheese;
mix well. Cover; let stand 1 to 2 minutes or until cheese is slightly
4. To serve, spoon beef-vegetable mixture into pita fold breads.
Just mix salmon in a bowl with 1 or 2 eggs, depending on how much salmon you have.
Either canned or fresh. Chopped onion, chopped garlic, cracker crumbs, seasonings depend on what you like. I put paprika, parsley, dill weed, lemon pepper, cayenne pepper, salt. Lemon zest is good and maybe a couple tbs of lemon juice. Form it into patties and then fry it in hot oil until it’s brown on both sides.
Cabbage, Turkey and Orange Salad
Tired of dry leftover Thanksgiving turkey? Give it a face lift by pairing
it with sweet-and-spicy hoisin sauce and crisp Napa cabbage.
2 cups Chinese cabbage, coarsely shredded (also known as Napa cabbage)
1 medium orange, peeled, pitted and diced
1/2 cup red onions, chopped
1-1/2 cup roasted skinless turkey, chopped or diced
2 TB hoisin sauce
1 TB balsamic vinegar
2 TB orange juice, freshly squeezed
Combine cabbage, orange, onion and turkey in a salad bowl.
Stir together hoisin sauce, vinegar and orange juice in a small cup;
pour over salad and toss gently until well coated.
Yields about 2-1/2 cups per serving
Ginger-Peach Sweet Potatoes
2 large Sweet potatoes, skinned and cubed into about 1 1/2 inch chunks
or one large can of sweet potatoes, drained.
One can of peach slices, drained and rinsed
1/2 cup orange juice
1/2 cup sherry
1 Tablespoon Brown sugar
1/2 teaspoon of ground ginger – more or less, depending on how much you
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Generous drizzle of Honey
Wash, peel, and cube the sweet potatoes and place them in a 9×9 baking
dish. If you’re using canned sweet potatoes, drain and rinse them and
then pour them into the dish.
Drain and rinse the peaches, pour them on top of the sweet potatoes.
Arrange them so they cover the potatoes fairly equally
Pour the orange juice and sherry over the peaches and potatoes
Sprinkle the brown sugar, ginger, clove and nutmeg evenly across the top
of the peaches and potatoes
Drizzle generously with honey.
Bake at 325° for about an hour, or until potatoes are tender. Let sit
for about five minutes before serving.
Lovely citrus lends flavor to tart cranberries in this refreshing sorbet
that can be served up for dessert, as a palate cleanser between meals or to
liven up turkey in place of cranberry sauce.
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice
1. In a large pot, add cranberries and enough water to cover. Boil until
cranberries begin to pop. Drain and put through a food mill placed over a
2. While still warm add sugar to dissolve in the warm berries. The amount of
sugar may vary depending on the tartness of the berries, so if you decide to
add more sugar remember that the mixture will be tarter when it has been
3. After dissolving the sugar in the berries, stir in fresh squeezed orange
juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and
freeze overnight. Take out of the freezer 5-10 minutes before cutting.
Nutrition Facts Servings per Recipe: 12
Amount Per Serving
Total Fat: 0.2g
Makes 8 to 10 servings
Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.
1/4 cup soy margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon
1 2/3 cups sugar
1 cup oil
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/8 tsp nutmeg
1 cup butter
2 tsp vanilla
3 3/4 cups powdered sugar