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recipe_x_subcategory.id | recipe.id | recipe.ts | recipe.title | recipe.mark | recipe.star | recipe.introduce | recipe.ratings | recipe.minutes_to_prepare | recipe.minutes_to_cook | recipe.number_servings | recipe.ingredients | recipe.tip | recipe.direction | recipe.nutritional_info | subcategory.id | subcategory.ts | subcategory.subcategory | subcategory.category |
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720154 | 45 | 2022-08-08 08:19:43 | Chicken with Cheesy Mushroom Gravy | Very Good | 4.5 | This filling chicken and cheesy gravy dish is so simple to make, with only five ingredients. Serve with a green salad on the side. | 253 | 10 | 60 | 8 | <span itemprop="ingredients">4 chicken boneless, skinless chicken breasts</span><br><span itemprop="ingredients">1 cup sliced fresh mushrooms</span><br><span itemprop="ingredients">1 can cream of mushroom soup</span><br><span itemprop="ingredients">1 cup shredded Cheddar cheese</span><br><span itemprop="ingredients">1/2 packet Good Seasonings Italian dressing mix</span><br> | Serve over mashed potatoes. | Place the chicken in a glass baking dish. Mix together the remaining ingredients and pour over chicken. Cover and bake at 350 for one hour, or until the chicken is fully cooked. Makes 8 servings. Each serving is 1/2 chicken breast and 1/8 of the gravy. | <ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">236.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">88.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">397.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">3.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.1 g</span> <li>Protein: <span itemprop="proteinContent">31.2 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course |
46 | 46 | 2022-08-08 08:19:48 | Healthy Moussaka | Very Good | 4.2 | A healthy take on the Greek eggplant casserole. | 247 | 8 | <span itemprop="ingredients">1 fresh eggplant </span><br><span itemprop="ingredients">8 oz ground turkey</span><br><span itemprop="ingredients">3 cups tomato sauce</span><br><span itemprop="ingredients">1 cup raw onion, chopped</span><br><span itemprop="ingredients">2 cloves garlic</span><br><span itemprop="ingredients">1 glass (3.5 fl oz) red wine</span><br><span itemprop="ingredients">2 tablespoons all-purpose flour</span><br><span itemprop="ingredients">1 cup nonfat milk</span><br><span itemprop="ingredients">2 tbsp parmesan cheese</span><br><span itemprop="ingredients">1/2 cup feta cheese, crumbled</span> |
Slice eggplant very thinly. Brown ground turkey with onion and garlic. When brown, add tomato sauce and red wine. Let simmer for 15 minutes. Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture. Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese. Pour white sauce over the casserole. Bake at 350 degrees until top starts to turn golden brown. |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">153.0</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.7 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">29.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">649.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">16.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.3 g</span> <li>Protein: <span itemprop="proteinContent">10.7 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category | |||
720159 | 46 | 2022-08-08 08:19:48 | Healthy Moussaka | Very Good | 4.2 | A healthy take on the Greek eggplant casserole. | 247 | 8 | <span itemprop="ingredients">1 fresh eggplant </span><br><span itemprop="ingredients">8 oz ground turkey</span><br><span itemprop="ingredients">3 cups tomato sauce</span><br><span itemprop="ingredients">1 cup raw onion, chopped</span><br><span itemprop="ingredients">2 cloves garlic</span><br><span itemprop="ingredients">1 glass (3.5 fl oz) red wine</span><br><span itemprop="ingredients">2 tablespoons all-purpose flour</span><br><span itemprop="ingredients">1 cup nonfat milk</span><br><span itemprop="ingredients">2 tbsp parmesan cheese</span><br><span itemprop="ingredients">1/2 cup feta cheese, crumbled</span> |
Slice eggplant very thinly. Brown ground turkey with onion and garlic. When brown, add tomato sauce and red wine. Let simmer for 15 minutes. Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture. Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese. Pour white sauce over the casserole. Bake at 350 degrees until top starts to turn golden brown. |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">153.0</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.7 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">29.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">649.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">16.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.3 g</span> <li>Protein: <span itemprop="proteinContent">10.7 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
47 | 47 | 2022-08-08 08:19:52 | Potato Flake Fried Chicken | Very Good 4.2/5 (245 | A new spin on fried chicken! | 10 | 20 | 4 | <span itemprop="ingredients">1.5 lb. boneless, skinless chicken thighs</span><br><span itemprop="ingredients">1 packet instant mashed potato flakes</span><br><span itemprop="ingredients">seasonings</span><br><span itemprop="ingredients">butter spray, like Parkay</span> | Pre-heat oven to 400 degrees Farenheit.Line baking sheet with foil and spray with cooking spray.Take potato flakes, place in large bowl. Add whatever seasonings you'd like.Take each chicken thigh, spray each side with butter spray, then dredge through seasoned potato flakes. Make sure to coat thoroughly.Place flaked thighs on baking sheet. Sprinkle remaining flakes as desired over thighs. Spray tops with cooking spray.Bake for about 20 minutes or until cooked through. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">265.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.6 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">142.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">318.2 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">12.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">35.2 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category | |||
1355 | 47 | 2022-08-08 08:19:52 | Potato Flake Fried Chicken | Very Good 4.2/5 (245 | A new spin on fried chicken! | 10 | 20 | 4 | <span itemprop="ingredients">1.5 lb. boneless, skinless chicken thighs</span><br><span itemprop="ingredients">1 packet instant mashed potato flakes</span><br><span itemprop="ingredients">seasonings</span><br><span itemprop="ingredients">butter spray, like Parkay</span> | Pre-heat oven to 400 degrees Farenheit.Line baking sheet with foil and spray with cooking spray.Take potato flakes, place in large bowl. Add whatever seasonings you'd like.Take each chicken thigh, spray each side with butter spray, then dredge through seasoned potato flakes. Make sure to coat thoroughly.Place flaked thighs on baking sheet. Sprinkle remaining flakes as desired over thighs. Spray tops with cooking spray.Bake for about 20 minutes or until cooked through. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">265.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.6 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">142.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">318.2 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">12.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">35.2 g</span> </ul> |
57 | 2022-07-29 03:36:35 | chicken thigh | Recent Searches | |||
48 | 48 | 2022-08-08 08:20:00 | Southwest Chicken Stew | Very Good | 4.3 | A recipe that is full of great taste and loaded with potassium. | 240 | 3 | <span itemprop="ingredients">8 oz chicken breast</span><br><span itemprop="ingredients">1 tsp oil</span><br><span itemprop="ingredients">1 onion</span><br><span itemprop="ingredients">3 cloves garlic</span><br><span itemprop="ingredients">1 green pepper</span><br><span itemprop="ingredients">1 can black beans (drained)</span><br><span itemprop="ingredients">1 cup frozen corn</span><br><span itemprop="ingredients">1 can tomatoes w/ green chilis</span><br><span itemprop="ingredients">1 tbsp cumin</span> |
Add oil to skillet. Add cut up chicken breast and lightly brown. Add onions, garlic and green peppers and cook till almost done. Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes. Add cumin to taste. Simmer about 20-30 minutes until flavors blend.Great served over brown rice or whole grain pilaf.Number of Servings: 3Recipe submitted by SparkPeople user CHATTYCATHY2. |
<ul> <li class="servings">Servings Per Recipe: 3 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">370.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">43.9 mg</span> <li>Sodium: <span itemprop="sodiumContent">706.9 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">55.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">13.3 g</span> <li>Protein: <span itemprop="proteinContent">32.1 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category | |||
326 | 48 | 2022-08-08 08:20:00 | Southwest Chicken Stew | Very Good | 4.3 | A recipe that is full of great taste and loaded with potassium. | 240 | 3 | <span itemprop="ingredients">8 oz chicken breast</span><br><span itemprop="ingredients">1 tsp oil</span><br><span itemprop="ingredients">1 onion</span><br><span itemprop="ingredients">3 cloves garlic</span><br><span itemprop="ingredients">1 green pepper</span><br><span itemprop="ingredients">1 can black beans (drained)</span><br><span itemprop="ingredients">1 cup frozen corn</span><br><span itemprop="ingredients">1 can tomatoes w/ green chilis</span><br><span itemprop="ingredients">1 tbsp cumin</span> |
Add oil to skillet. Add cut up chicken breast and lightly brown. Add onions, garlic and green peppers and cook till almost done. Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes. Add cumin to taste. Simmer about 20-30 minutes until flavors blend.Great served over brown rice or whole grain pilaf.Number of Servings: 3Recipe submitted by SparkPeople user CHATTYCATHY2. |
<ul> <li class="servings">Servings Per Recipe: 3 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">370.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">43.9 mg</span> <li>Sodium: <span itemprop="sodiumContent">706.9 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">55.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">13.3 g</span> <li>Protein: <span itemprop="proteinContent">32.1 g</span> </ul> |
11 | 2022-07-29 11:27:29 | Mexican | Cuisine | |||
720160 | 48 | 2022-08-08 08:20:00 | Southwest Chicken Stew | Very Good | 4.3 | A recipe that is full of great taste and loaded with potassium. | 240 | 3 | <span itemprop="ingredients">8 oz chicken breast</span><br><span itemprop="ingredients">1 tsp oil</span><br><span itemprop="ingredients">1 onion</span><br><span itemprop="ingredients">3 cloves garlic</span><br><span itemprop="ingredients">1 green pepper</span><br><span itemprop="ingredients">1 can black beans (drained)</span><br><span itemprop="ingredients">1 cup frozen corn</span><br><span itemprop="ingredients">1 can tomatoes w/ green chilis</span><br><span itemprop="ingredients">1 tbsp cumin</span> |
Add oil to skillet. Add cut up chicken breast and lightly brown. Add onions, garlic and green peppers and cook till almost done. Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes. Add cumin to taste. Simmer about 20-30 minutes until flavors blend.Great served over brown rice or whole grain pilaf.Number of Servings: 3Recipe submitted by SparkPeople user CHATTYCATHY2. |
<ul> <li class="servings">Servings Per Recipe: 3 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">370.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">43.9 mg</span> <li>Sodium: <span itemprop="sodiumContent">706.9 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">55.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">13.3 g</span> <li>Protein: <span itemprop="proteinContent">32.1 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
49 | 49 | 2022-08-08 08:20:13 | Turkey Chili with Corn and Black Beans | Very Good | 4.4 | A wonderful way to warm up from the warm chili and HOT spices! | 239 | 8 | <span itemprop="ingredients">20 oz. ground turkey</span><br><span itemprop="ingredients">1 medium onion, chopped</span><br><span itemprop="ingredients">1 medium red bell pepper, chopped</span><br><span itemprop="ingredients">2 tbsp chili powder</span><br><span itemprop="ingredients">1 tbsp cumin</span><br><span itemprop="ingredients">1 tsp oregano</span><br><span itemprop="ingredients">1 tbsp red pepper flakes (adjust to taste)</span><br><span itemprop="ingredients">1 can diced tomatoes with juice</span><br><span itemprop="ingredients">1 small can tomato sauce</span><br><span itemprop="ingredients">1 can yellow corn</span><br><span itemprop="ingredients">1 can black beans, rinsed</span><br><span itemprop="ingredients">1 can seasoned chili beans</span> |
Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices. Cook until turkey is no longer pink. Add canned ingredients and bring to a boil. Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft. If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.Number of Servings: 8Recipe submitted by SparkPeople user DMWOOD13. |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">212.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">6.4 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">0.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">361.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">21.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">6.1 g</span> <li>Protein: <span itemprop="proteinContent">19.4 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category | |||
327 | 49 | 2022-08-08 08:20:13 | Turkey Chili with Corn and Black Beans | Very Good | 4.4 | A wonderful way to warm up from the warm chili and HOT spices! | 239 | 8 | <span itemprop="ingredients">20 oz. ground turkey</span><br><span itemprop="ingredients">1 medium onion, chopped</span><br><span itemprop="ingredients">1 medium red bell pepper, chopped</span><br><span itemprop="ingredients">2 tbsp chili powder</span><br><span itemprop="ingredients">1 tbsp cumin</span><br><span itemprop="ingredients">1 tsp oregano</span><br><span itemprop="ingredients">1 tbsp red pepper flakes (adjust to taste)</span><br><span itemprop="ingredients">1 can diced tomatoes with juice</span><br><span itemprop="ingredients">1 small can tomato sauce</span><br><span itemprop="ingredients">1 can yellow corn</span><br><span itemprop="ingredients">1 can black beans, rinsed</span><br><span itemprop="ingredients">1 can seasoned chili beans</span> |
Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices. Cook until turkey is no longer pink. Add canned ingredients and bring to a boil. Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft. If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.Number of Servings: 8Recipe submitted by SparkPeople user DMWOOD13. |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">212.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">6.4 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">0.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">361.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">21.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">6.1 g</span> <li>Protein: <span itemprop="proteinContent">19.4 g</span> </ul> |
11 | 2022-07-29 11:27:29 | Mexican | Cuisine | |||
720162 | 49 | 2022-08-08 08:20:13 | Turkey Chili with Corn and Black Beans | Very Good | 4.4 | A wonderful way to warm up from the warm chili and HOT spices! | 239 | 8 | <span itemprop="ingredients">20 oz. ground turkey</span><br><span itemprop="ingredients">1 medium onion, chopped</span><br><span itemprop="ingredients">1 medium red bell pepper, chopped</span><br><span itemprop="ingredients">2 tbsp chili powder</span><br><span itemprop="ingredients">1 tbsp cumin</span><br><span itemprop="ingredients">1 tsp oregano</span><br><span itemprop="ingredients">1 tbsp red pepper flakes (adjust to taste)</span><br><span itemprop="ingredients">1 can diced tomatoes with juice</span><br><span itemprop="ingredients">1 small can tomato sauce</span><br><span itemprop="ingredients">1 can yellow corn</span><br><span itemprop="ingredients">1 can black beans, rinsed</span><br><span itemprop="ingredients">1 can seasoned chili beans</span> |
Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices. Cook until turkey is no longer pink. Add canned ingredients and bring to a boil. Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft. If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.Number of Servings: 8Recipe submitted by SparkPeople user DMWOOD13. |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">212.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">6.4 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">0.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">361.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">21.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">6.1 g</span> <li>Protein: <span itemprop="proteinContent">19.4 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
50 | 50 | 2022-08-08 08:20:24 | Roasted Turkey | Very Good | 4.3 | A yummy way to cut the calories, not the tradition. | 231 | <span itemprop="ingredients">1 Whole Turkey (12 pounds)</span><span itemprop="ingredients">3/4 cup olive oil</span><span itemprop="ingredients">2 tablespoons garlic powder</span><span itemprop="ingredients">2 teaspoons dried basil</span><span itemprop="ingredients">1 teaspoon ground sage</span><span itemprop="ingredients">1 teaspoon salt</span><span itemprop="ingredients">1/2 teaspoon black pepper</span><span itemprop="ingredients">2 cups water</span> |
1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey and place into a roasting pan with a lid.2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover with the lid. 3. Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). 4. Remove bird from oven and allow to stand for about 30 minutes before carving.Makes 16 servings. |
<ul> <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">203.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">12.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">43.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">1,155.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">5.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.6 g</span> <li>Protein: <span itemprop="proteinContent">17.3 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category | ||||
51 | 51 | 2022-08-08 08:20:33 | Southwestern Chicken Soup | Very Good | 4.5 | A quick and hearty soup with plenty of spice! | 225 | 10 | 25 | 8 | <span itemprop="ingredients">1 lb (16 oz) chicken breasts, chopped into bite-size pieces </span><br><span itemprop="ingredients">1 small onion, chopped </span><br><span itemprop="ingredients">3 cloves garlic, chopped</span><br><span itemprop="ingredients">1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat)</span><br><span itemprop="ingredients">1 green pepper, chopped </span><br><span itemprop="ingredients">4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less) </span><br><span itemprop="ingredients">1 T cumin</span><br><span itemprop="ingredients">1 T olive oil </span><br><span itemprop="ingredients">1 14-oz can chopped tomatoes (preferably low-sodium) </span><br><span itemprop="ingredients">2 avocados, chopped </span><br><span itemprop="ingredients">1 quart chicken stock (preferably reduced-sodium) </span><br><span itemprop="ingredients">1/4 c cilantro, torn </span><br><span itemprop="ingredients">2 limes, juiced </span><br><span itemprop="ingredients">1 14-oz can pinto or black beans, drained and rinsed</span><br><span itemprop="ingredients">2 c cooked brown rice </span><br> |
I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time. | Makes 8 hearty cup-size servingsIf you're not using cooked rice, start making rice before you begin the soup. Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top. (For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.) |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">270.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.6 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">35.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">178.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">25.8 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">8.0 g</span> <li>Protein: <span itemprop="proteinContent">19.8 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category |
328 | 51 | 2022-08-08 08:20:33 | Southwestern Chicken Soup | Very Good | 4.5 | A quick and hearty soup with plenty of spice! | 225 | 10 | 25 | 8 | <span itemprop="ingredients">1 lb (16 oz) chicken breasts, chopped into bite-size pieces </span><br><span itemprop="ingredients">1 small onion, chopped </span><br><span itemprop="ingredients">3 cloves garlic, chopped</span><br><span itemprop="ingredients">1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat)</span><br><span itemprop="ingredients">1 green pepper, chopped </span><br><span itemprop="ingredients">4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less) </span><br><span itemprop="ingredients">1 T cumin</span><br><span itemprop="ingredients">1 T olive oil </span><br><span itemprop="ingredients">1 14-oz can chopped tomatoes (preferably low-sodium) </span><br><span itemprop="ingredients">2 avocados, chopped </span><br><span itemprop="ingredients">1 quart chicken stock (preferably reduced-sodium) </span><br><span itemprop="ingredients">1/4 c cilantro, torn </span><br><span itemprop="ingredients">2 limes, juiced </span><br><span itemprop="ingredients">1 14-oz can pinto or black beans, drained and rinsed</span><br><span itemprop="ingredients">2 c cooked brown rice </span><br> |
I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time. | Makes 8 hearty cup-size servingsIf you're not using cooked rice, start making rice before you begin the soup. Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top. (For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.) |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">270.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.6 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">35.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">178.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">25.8 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">8.0 g</span> <li>Protein: <span itemprop="proteinContent">19.8 g</span> </ul> |
11 | 2022-07-29 11:27:29 | Mexican | Cuisine |
677 | 51 | 2022-08-08 08:20:33 | Southwestern Chicken Soup | Very Good | 4.5 | A quick and hearty soup with plenty of spice! | 225 | 10 | 25 | 8 | <span itemprop="ingredients">1 lb (16 oz) chicken breasts, chopped into bite-size pieces </span><br><span itemprop="ingredients">1 small onion, chopped </span><br><span itemprop="ingredients">3 cloves garlic, chopped</span><br><span itemprop="ingredients">1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat)</span><br><span itemprop="ingredients">1 green pepper, chopped </span><br><span itemprop="ingredients">4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less) </span><br><span itemprop="ingredients">1 T cumin</span><br><span itemprop="ingredients">1 T olive oil </span><br><span itemprop="ingredients">1 14-oz can chopped tomatoes (preferably low-sodium) </span><br><span itemprop="ingredients">2 avocados, chopped </span><br><span itemprop="ingredients">1 quart chicken stock (preferably reduced-sodium) </span><br><span itemprop="ingredients">1/4 c cilantro, torn </span><br><span itemprop="ingredients">2 limes, juiced </span><br><span itemprop="ingredients">1 14-oz can pinto or black beans, drained and rinsed</span><br><span itemprop="ingredients">2 c cooked brown rice </span><br> |
I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time. | Makes 8 hearty cup-size servingsIf you're not using cooked rice, start making rice before you begin the soup. Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top. (For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.) |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">270.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.6 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">35.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">178.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">25.8 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">8.0 g</span> <li>Protein: <span itemprop="proteinContent">19.8 g</span> </ul> |
24 | 2022-07-29 11:29:57 | Soup | Course |
52 | 52 | 2022-08-08 08:20:42 | Roasted Chicken with Herb Oil | Very Good | 4.5 | Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad. | 205 | 15 | 75 | 4 | <span itemprop="ingredients">1 T butter, softened*</span><br><span itemprop="ingredients">1 T olive oil</span><br><span itemprop="ingredients">1 T rosemary, chopped </span><br><span itemprop="ingredients">1 3 pound chicken</span><br><span itemprop="ingredients">1/3 t black pepper</span><br><span itemprop="ingredients">1 t kosher or sea salt</span><br><span itemprop="ingredients">1 lemon, cut into quarters</span><br><br><span itemprop="ingredients">* For Passover, use olive oil in place of butter.</span> |
Save time and energy by roasting two chickens at once and freezing one (carve it first).NOTE: Serving sizes will vary. Feel free to calculate using the amount and type of chicken you eat. Save about 125 Please note that serving sizes will vary. The nutrition is calculated for 1/4 of the chicken. Add the appropriate number of ounces of dark meat or light meat to your Nutrition Tracker. |
Preheat oven to 450 degrees Fahrenheit.Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.Season chicken inside and out with salt and pepper. Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.Roast chicken 20 minutes.Reduce oven temperature to 375 degrees Fahrenheit. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.Lift chicken and tilt slightly, emptying juices from cavity into pan. Juices should be clear. Transfer chicken to cutting board. Cover chicken with aluminum foil to keep warm and wait 10 minutes before carving.NOTE: Save about 125 calories and 11 g fat per serving by removing the skin. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">405.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">22.6 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">161.3 mg</span> <li>Sodium: <span itemprop="sodiumContent">742.0 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">0.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.1 g</span> <li>Protein: <span itemprop="proteinContent">46.7 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category |
53 | 53 | 2022-08-08 08:20:52 | Chicken Satay with Vegetables | Very Good | 4.2 | Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion! | 202 | 15 | 15 | 6 | <span itemprop="ingredients">Marinade:</span><br><span itemprop="ingredients">1 T coconut milk</span><br><span itemprop="ingredients">1 T brown sugar</span><br><span itemprop="ingredients">2 T low-sodium soy sauce </span><br><span itemprop="ingredients">2 cloves garlic, chopped</span><br><span itemprop="ingredients">1 t cumin</span><br><span itemprop="ingredients">1 lemon, juiced</span><br><br><span itemprop="ingredients">Sauce:</span><br><span itemprop="ingredients">1/4 cup natural, no salt added peanut butter</span><br><span itemprop="ingredients">1 lemon, juiced</span><br><span itemprop="ingredients">1/4 teaspoon red pepper flakes</span><br><span itemprop="ingredients">1 T hot curry paste (use mild if you don't like much heat)</span><br><span itemprop="ingredients">3 T low-sodium soy sauce </span><br><span itemprop="ingredients">1 T light coconut milk</span><br><span itemprop="ingredients">1/2-3/4 c water</span><br><br><span itemprop="ingredients">Vegetables and Chicken:</span><br><span itemprop="ingredients">16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes</span><br><span itemprop="ingredients">1 T peanut oil</span><br><span itemprop="ingredients">2 c carrots, shredded</span><br><span itemprop="ingredients">1 onion, sliced</span><br><span itemprop="ingredients">1 c mushrooms, sliced</span><br><span itemprop="ingredients">1 c broccoli florets</span><br><span itemprop="ingredients">1 c sugar snap peas</span><br><span itemprop="ingredients">1 red bell pepper, sliced</span> |
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot. Makes 6 two cup servings.Editor's Cooking Notes:For a complete meal, serve with brown rice or rice noodles. If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.Number of Servings: 6Recipe submitted by SparkPeople user CHEF_MEG. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">237.7</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">46.8 mg</span> <li>Sodium: <span itemprop="sodiumContent">524.7 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">13.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.7 g</span> <li>Protein: <span itemprop="proteinContent">22.5 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category | |
260 | 53 | 2022-08-08 08:20:52 | Chicken Satay with Vegetables | Very Good | 4.2 | Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion! | 202 | 15 | 15 | 6 | <span itemprop="ingredients">Marinade:</span><br><span itemprop="ingredients">1 T coconut milk</span><br><span itemprop="ingredients">1 T brown sugar</span><br><span itemprop="ingredients">2 T low-sodium soy sauce </span><br><span itemprop="ingredients">2 cloves garlic, chopped</span><br><span itemprop="ingredients">1 t cumin</span><br><span itemprop="ingredients">1 lemon, juiced</span><br><br><span itemprop="ingredients">Sauce:</span><br><span itemprop="ingredients">1/4 cup natural, no salt added peanut butter</span><br><span itemprop="ingredients">1 lemon, juiced</span><br><span itemprop="ingredients">1/4 teaspoon red pepper flakes</span><br><span itemprop="ingredients">1 T hot curry paste (use mild if you don't like much heat)</span><br><span itemprop="ingredients">3 T low-sodium soy sauce </span><br><span itemprop="ingredients">1 T light coconut milk</span><br><span itemprop="ingredients">1/2-3/4 c water</span><br><br><span itemprop="ingredients">Vegetables and Chicken:</span><br><span itemprop="ingredients">16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes</span><br><span itemprop="ingredients">1 T peanut oil</span><br><span itemprop="ingredients">2 c carrots, shredded</span><br><span itemprop="ingredients">1 onion, sliced</span><br><span itemprop="ingredients">1 c mushrooms, sliced</span><br><span itemprop="ingredients">1 c broccoli florets</span><br><span itemprop="ingredients">1 c sugar snap peas</span><br><span itemprop="ingredients">1 red bell pepper, sliced</span> |
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot. Makes 6 two cup servings.Editor's Cooking Notes:For a complete meal, serve with brown rice or rice noodles. If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.Number of Servings: 6Recipe submitted by SparkPeople user CHEF_MEG. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">237.7</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">46.8 mg</span> <li>Sodium: <span itemprop="sodiumContent">524.7 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">13.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.7 g</span> <li>Protein: <span itemprop="proteinContent">22.5 g</span> </ul> |
9 | 2022-07-29 11:27:10 | Asian | Cuisine | |
720178 | 53 | 2022-08-08 08:20:52 | Chicken Satay with Vegetables | Very Good | 4.2 | Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion! | 202 | 15 | 15 | 6 | <span itemprop="ingredients">Marinade:</span><br><span itemprop="ingredients">1 T coconut milk</span><br><span itemprop="ingredients">1 T brown sugar</span><br><span itemprop="ingredients">2 T low-sodium soy sauce </span><br><span itemprop="ingredients">2 cloves garlic, chopped</span><br><span itemprop="ingredients">1 t cumin</span><br><span itemprop="ingredients">1 lemon, juiced</span><br><br><span itemprop="ingredients">Sauce:</span><br><span itemprop="ingredients">1/4 cup natural, no salt added peanut butter</span><br><span itemprop="ingredients">1 lemon, juiced</span><br><span itemprop="ingredients">1/4 teaspoon red pepper flakes</span><br><span itemprop="ingredients">1 T hot curry paste (use mild if you don't like much heat)</span><br><span itemprop="ingredients">3 T low-sodium soy sauce </span><br><span itemprop="ingredients">1 T light coconut milk</span><br><span itemprop="ingredients">1/2-3/4 c water</span><br><br><span itemprop="ingredients">Vegetables and Chicken:</span><br><span itemprop="ingredients">16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes</span><br><span itemprop="ingredients">1 T peanut oil</span><br><span itemprop="ingredients">2 c carrots, shredded</span><br><span itemprop="ingredients">1 onion, sliced</span><br><span itemprop="ingredients">1 c mushrooms, sliced</span><br><span itemprop="ingredients">1 c broccoli florets</span><br><span itemprop="ingredients">1 c sugar snap peas</span><br><span itemprop="ingredients">1 red bell pepper, sliced</span> |
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot. Makes 6 two cup servings.Editor's Cooking Notes:For a complete meal, serve with brown rice or rice noodles. If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.Number of Servings: 6Recipe submitted by SparkPeople user CHEF_MEG. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">237.7</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">46.8 mg</span> <li>Sodium: <span itemprop="sodiumContent">524.7 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">13.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.7 g</span> <li>Protein: <span itemprop="proteinContent">22.5 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
54 | 54 | 2022-08-08 08:20:59 | Baked Chicken Salsa | Very Good | 4.3 | 4 ingredients, 5 minutes of prep time--and no mess to clean up! | 199 | 5 | 45 | 1 | <span itemprop="ingredients">1 chicken breast</span><br><span itemprop="ingredients">1/2 cup salsa</span><br><span itemprop="ingredients">1 jalapeno pepper, sliced (optional)</span><br><span itemprop="ingredients">6 small black olives (optional)</span> | Cut a piece of foil large enough to close around the chicken breast.Place the chicken breast onto the foil and pour salsa over top of the breast.Place peppers and olives on top.Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.Bake at 400 degrees for 45 minutes. | <ul> <li class="servings">Servings Per Recipe: 1 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">348.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">8.8 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">146.3 mg</span> <li>Sodium: <span itemprop="sodiumContent">855.9 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">10.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.1 g</span> <li>Protein: <span itemprop="proteinContent">55.5 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category | |
720180 | 54 | 2022-08-08 08:20:59 | Baked Chicken Salsa | Very Good | 4.3 | 4 ingredients, 5 minutes of prep time--and no mess to clean up! | 199 | 5 | 45 | 1 | <span itemprop="ingredients">1 chicken breast</span><br><span itemprop="ingredients">1/2 cup salsa</span><br><span itemprop="ingredients">1 jalapeno pepper, sliced (optional)</span><br><span itemprop="ingredients">6 small black olives (optional)</span> | Cut a piece of foil large enough to close around the chicken breast.Place the chicken breast onto the foil and pour salsa over top of the breast.Place peppers and olives on top.Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.Bake at 400 degrees for 45 minutes. | <ul> <li class="servings">Servings Per Recipe: 1 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">348.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">8.8 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">146.3 mg</span> <li>Sodium: <span itemprop="sodiumContent">855.9 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">10.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.1 g</span> <li>Protein: <span itemprop="proteinContent">55.5 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
55 | 55 | 2022-08-08 08:21:05 | Red Hot Fusilli | Very Good | 4.2 | This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil. | 197 | <span itemprop="ingredients"><ul></span><span itemprop="ingredients"><li>1 tablespoon olive oil </li></span><span itemprop="ingredients"><li>2 cloves garlic, minced </li></span><span itemprop="ingredients"><li>1/4 cup freshly minced parsley </li></span><span itemprop="ingredients"><li>4 cups ripe tomatoes, chopped </li></span><span itemprop="ingredients"><li>1 tablespoon fresh basil, chopped or 1 teaspoon dried basil </li></span><span itemprop="ingredients"><li>1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano </li></span><span itemprop="ingredients"><li>1/4 teaspoon salt </li></span><span itemprop="ingredients"><li>ground red pepper or cayenne pepper to taste</li></span><span itemprop="ingredients"><li>8 oz. uncooked fusilli pasta (4 cups cooked) </li></span><span itemprop="ingredients"><li>1/2 lb. cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb. raw) (optional) </li></span><span itemprop="ingredients"> |
1. Heat oil in a medium saucepan. Saut? garlic and parsley until golden. 2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. 3. Cook pasta in unsalted water. Drain.4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Yield: 4 servings--Serving Size: 1 cup |
<ul> <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">311.7</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">6.3 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">96.7 mg</span> <li>Sodium: <span itemprop="sodiumContent">237.8 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">30.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.0 g</span> <li>Protein: <span itemprop="proteinContent">33.3 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category | ||||
56 | 56 | 2022-08-08 08:21:15 | Steph2003's Chicken & Dumplings | Very Good | 4.5 | I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! You can have a full cup of this hearty comfort food for only 284 calories and 3.8 grams of fat! The sodium could be reduced if homemade biscuits are used instead of the canned biscuits, but if sodium isn't a problem this is a very fast and easy way to make chicken & dumplings! |
196 | 5 | 360 | 10 | <span itemprop="ingredients">1 4-pack Pillsbury Country Biscuits (red or blue pack) *13 servings 2,000 calories*</span><br><span itemprop="ingredients">3 cans Swanson Natural Goodness Chicken Broth </span><br><span itemprop="ingredients">*6 cups 90 calories*</span><br><span itemprop="ingredients">3 cans water</span><br><span itemprop="ingredients">1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) *1 can has 2.5, half cup servings or 1.25 cups* </span><br><span itemprop="ingredients">1/2 cup skim milk *43 calories*</span><br><span itemprop="ingredients">4 Chicken Breast halves (frozen) *520 calories*</span><br><br><span itemprop="ingredients">Black pepper to taste</span><br><br><span itemprop="ingredients">*Note I noticed that some comments mentioned that the calories were incorrect on this recipe, so I double checked, and when I enter the information I still get 284 calories per 1 cup serving. That is why I added the total calories for each ingredient next to the ingredient. </span> |
Makes about 10, 1 cup servings. The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way)In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low. Number of Servings: 10Recipe submitted by SparkPeople user STEPH2003. |
<ul> <li class="servings">Servings Per Recipe: 10 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">284.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">3.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">29.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">1,258.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">42.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">18.9 g</span> </ul> |
1 | 2022-07-29 06:20:14 | Poultry | Category | |
720183 | 56 | 2022-08-08 08:21:15 | Steph2003's Chicken & Dumplings | Very Good | 4.5 | I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! You can have a full cup of this hearty comfort food for only 284 calories and 3.8 grams of fat! The sodium could be reduced if homemade biscuits are used instead of the canned biscuits, but if sodium isn't a problem this is a very fast and easy way to make chicken & dumplings! |
196 | 5 | 360 | 10 | <span itemprop="ingredients">1 4-pack Pillsbury Country Biscuits (red or blue pack) *13 servings 2,000 calories*</span><br><span itemprop="ingredients">3 cans Swanson Natural Goodness Chicken Broth </span><br><span itemprop="ingredients">*6 cups 90 calories*</span><br><span itemprop="ingredients">3 cans water</span><br><span itemprop="ingredients">1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) *1 can has 2.5, half cup servings or 1.25 cups* </span><br><span itemprop="ingredients">1/2 cup skim milk *43 calories*</span><br><span itemprop="ingredients">4 Chicken Breast halves (frozen) *520 calories*</span><br><br><span itemprop="ingredients">Black pepper to taste</span><br><br><span itemprop="ingredients">*Note I noticed that some comments mentioned that the calories were incorrect on this recipe, so I double checked, and when I enter the information I still get 284 calories per 1 cup serving. That is why I added the total calories for each ingredient next to the ingredient. </span> |
Makes about 10, 1 cup servings. The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way)In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low. Number of Servings: 10Recipe submitted by SparkPeople user STEPH2003. |
<ul> <li class="servings">Servings Per Recipe: 10 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">284.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">3.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">29.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">1,258.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">42.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">18.9 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
816 | 56 | 2022-08-08 08:21:15 | Steph2003's Chicken & Dumplings | Very Good | 4.5 | I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! You can have a full cup of this hearty comfort food for only 284 calories and 3.8 grams of fat! The sodium could be reduced if homemade biscuits are used instead of the canned biscuits, but if sodium isn't a problem this is a very fast and easy way to make chicken & dumplings! |
196 | 5 | 360 | 10 | <span itemprop="ingredients">1 4-pack Pillsbury Country Biscuits (red or blue pack) *13 servings 2,000 calories*</span><br><span itemprop="ingredients">3 cans Swanson Natural Goodness Chicken Broth </span><br><span itemprop="ingredients">*6 cups 90 calories*</span><br><span itemprop="ingredients">3 cans water</span><br><span itemprop="ingredients">1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) *1 can has 2.5, half cup servings or 1.25 cups* </span><br><span itemprop="ingredients">1/2 cup skim milk *43 calories*</span><br><span itemprop="ingredients">4 Chicken Breast halves (frozen) *520 calories*</span><br><br><span itemprop="ingredients">Black pepper to taste</span><br><br><span itemprop="ingredients">*Note I noticed that some comments mentioned that the calories were incorrect on this recipe, so I double checked, and when I enter the information I still get 284 calories per 1 cup serving. That is why I added the total calories for each ingredient next to the ingredient. </span> |
Makes about 10, 1 cup servings. The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way)In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low. Number of Servings: 10Recipe submitted by SparkPeople user STEPH2003. |
<ul> <li class="servings">Servings Per Recipe: 10 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">284.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">3.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">29.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">1,258.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">42.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">18.9 g</span> </ul> |
29 | 2022-07-29 11:30:21 | Thanksgiving | Occasion | |
1117 | 56 | 2022-08-08 08:21:15 | Steph2003's Chicken & Dumplings | Very Good | 4.5 | I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! You can have a full cup of this hearty comfort food for only 284 calories and 3.8 grams of fat! The sodium could be reduced if homemade biscuits are used instead of the canned biscuits, but if sodium isn't a problem this is a very fast and easy way to make chicken & dumplings! |
196 | 5 | 360 | 10 | <span itemprop="ingredients">1 4-pack Pillsbury Country Biscuits (red or blue pack) *13 servings 2,000 calories*</span><br><span itemprop="ingredients">3 cans Swanson Natural Goodness Chicken Broth </span><br><span itemprop="ingredients">*6 cups 90 calories*</span><br><span itemprop="ingredients">3 cans water</span><br><span itemprop="ingredients">1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) *1 can has 2.5, half cup servings or 1.25 cups* </span><br><span itemprop="ingredients">1/2 cup skim milk *43 calories*</span><br><span itemprop="ingredients">4 Chicken Breast halves (frozen) *520 calories*</span><br><br><span itemprop="ingredients">Black pepper to taste</span><br><br><span itemprop="ingredients">*Note I noticed that some comments mentioned that the calories were incorrect on this recipe, so I double checked, and when I enter the information I still get 284 calories per 1 cup serving. That is why I added the total calories for each ingredient next to the ingredient. </span> |
Makes about 10, 1 cup servings. The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way)In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low. Number of Servings: 10Recipe submitted by SparkPeople user STEPH2003. |
<ul> <li class="servings">Servings Per Recipe: 10 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">284.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">3.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">29.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">1,258.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">42.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">18.9 g</span> </ul> |
39 | 2022-07-29 11:31:34 | Low Fat | Dietary Needs | |
57 | 62 | 2022-08-08 08:21:23 | Skillet Lasagna | Very Good | 4.3 | A much quicker version of the Italian classic; less time, but no less taste. | 2298 | 10 | 20 | 6 | <span itemprop="ingredients">1 pound lean ground beef</span><br><span itemprop="ingredients">1 small onion (chopped)</span><br><span itemprop="ingredients">3 cloves garlic (minced)</span><br><span itemprop="ingredients">1 (14-ounce) can diced tomatoes (undrained)</span><br><span itemprop="ingredients">1 1/4 cups water</span><br><span itemprop="ingredients">8 ounces tomato sauce</span><br><span itemprop="ingredients">1 tbsp dried parsley flakes</span><br><span itemprop="ingredients">1 tsp dried basil leaves</span><br><span itemprop="ingredients">1 tsp dried oregano leaves</span><br><span itemprop="ingredients">1 tsp salt</span><br><span itemprop="ingredients">2 1/2 cups broken-up whole wheat lasagna noodles</span><br><span itemprop="ingredients">1 cup fat-free cottage cheese</span><br><span itemprop="ingredients">1/4 cup fat-free grated Parmesan cheese</span><br><span itemprop="ingredients">Dash dried basil and pepper (optional)</span><br><span itemprop="ingredients">1 egg</span><br><span itemprop="ingredients">Shredded fat-free mozzarella cheese for garnish</span> |
In a large skillet, brown beef with onions and garlic. Drain.Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">342.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.7 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">84.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">691.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">34.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">4.9 g</span> <li>Protein: <span itemprop="proteinContent">28.0 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
281 | 62 | 2022-08-08 08:21:23 | Skillet Lasagna | Very Good | 4.3 | A much quicker version of the Italian classic; less time, but no less taste. | 2298 | 10 | 20 | 6 | <span itemprop="ingredients">1 pound lean ground beef</span><br><span itemprop="ingredients">1 small onion (chopped)</span><br><span itemprop="ingredients">3 cloves garlic (minced)</span><br><span itemprop="ingredients">1 (14-ounce) can diced tomatoes (undrained)</span><br><span itemprop="ingredients">1 1/4 cups water</span><br><span itemprop="ingredients">8 ounces tomato sauce</span><br><span itemprop="ingredients">1 tbsp dried parsley flakes</span><br><span itemprop="ingredients">1 tsp dried basil leaves</span><br><span itemprop="ingredients">1 tsp dried oregano leaves</span><br><span itemprop="ingredients">1 tsp salt</span><br><span itemprop="ingredients">2 1/2 cups broken-up whole wheat lasagna noodles</span><br><span itemprop="ingredients">1 cup fat-free cottage cheese</span><br><span itemprop="ingredients">1/4 cup fat-free grated Parmesan cheese</span><br><span itemprop="ingredients">Dash dried basil and pepper (optional)</span><br><span itemprop="ingredients">1 egg</span><br><span itemprop="ingredients">Shredded fat-free mozzarella cheese for garnish</span> |
In a large skillet, brown beef with onions and garlic. Drain.Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">342.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.7 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">84.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">691.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">34.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">4.9 g</span> <li>Protein: <span itemprop="proteinContent">28.0 g</span> </ul> |
10 | 2022-07-29 11:27:20 | Italian | Cuisine | |
505 | 62 | 2022-08-08 08:21:23 | Skillet Lasagna | Very Good | 4.3 | A much quicker version of the Italian classic; less time, but no less taste. | 2298 | 10 | 20 | 6 | <span itemprop="ingredients">1 pound lean ground beef</span><br><span itemprop="ingredients">1 small onion (chopped)</span><br><span itemprop="ingredients">3 cloves garlic (minced)</span><br><span itemprop="ingredients">1 (14-ounce) can diced tomatoes (undrained)</span><br><span itemprop="ingredients">1 1/4 cups water</span><br><span itemprop="ingredients">8 ounces tomato sauce</span><br><span itemprop="ingredients">1 tbsp dried parsley flakes</span><br><span itemprop="ingredients">1 tsp dried basil leaves</span><br><span itemprop="ingredients">1 tsp dried oregano leaves</span><br><span itemprop="ingredients">1 tsp salt</span><br><span itemprop="ingredients">2 1/2 cups broken-up whole wheat lasagna noodles</span><br><span itemprop="ingredients">1 cup fat-free cottage cheese</span><br><span itemprop="ingredients">1/4 cup fat-free grated Parmesan cheese</span><br><span itemprop="ingredients">Dash dried basil and pepper (optional)</span><br><span itemprop="ingredients">1 egg</span><br><span itemprop="ingredients">Shredded fat-free mozzarella cheese for garnish</span> |
In a large skillet, brown beef with onions and garlic. Drain.Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">342.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.7 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">84.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">691.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">34.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">4.9 g</span> <li>Protein: <span itemprop="proteinContent">28.0 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
58 | 63 | 2022-08-08 08:21:29 | Honey Garlic Pork Chops | Very Good | 4.4 | 4 ingredients, 20 minutes and dinner is served! If you're looking for the perfect boneless pork chops recipe, this is it! | 757 | 6 | <span itemprop="ingredients">1/4 + 1/8 cup honey</span><br><span itemprop="ingredients">3 tbsp soy sauce</span><br><span itemprop="ingredients">6 cloves garlic, minced</span><br><span itemprop="ingredients">6 pork loin chops, boneless, trimmed of excess fat, 4 oz each</span> | In a shallow dish, whisk together honey, soy sauce and garlic.Coat chops in mixture.Reserve left over honey mixture for basting.Place chops on greased grill over med high heat, close lid and cook. basting 2 times. | <ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">204.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">5.7 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">48.4 mg</span> <li>Sodium: <span itemprop="sodiumContent">518.2 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.2 g</span> <li>Protein: <span itemprop="proteinContent">19.9 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
512 | 63 | 2022-08-08 08:21:29 | Honey Garlic Pork Chops | Very Good | 4.4 | 4 ingredients, 20 minutes and dinner is served! If you're looking for the perfect boneless pork chops recipe, this is it! | 757 | 6 | <span itemprop="ingredients">1/4 + 1/8 cup honey</span><br><span itemprop="ingredients">3 tbsp soy sauce</span><br><span itemprop="ingredients">6 cloves garlic, minced</span><br><span itemprop="ingredients">6 pork loin chops, boneless, trimmed of excess fat, 4 oz each</span> | In a shallow dish, whisk together honey, soy sauce and garlic.Coat chops in mixture.Reserve left over honey mixture for basting.Place chops on greased grill over med high heat, close lid and cook. basting 2 times. | <ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">204.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">5.7 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">48.4 mg</span> <li>Sodium: <span itemprop="sodiumContent">518.2 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.2 g</span> <li>Protein: <span itemprop="proteinContent">19.9 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
869 | 63 | 2022-08-08 08:21:29 | Honey Garlic Pork Chops | Very Good | 4.4 | 4 ingredients, 20 minutes and dinner is served! If you're looking for the perfect boneless pork chops recipe, this is it! | 757 | 6 | <span itemprop="ingredients">1/4 + 1/8 cup honey</span><br><span itemprop="ingredients">3 tbsp soy sauce</span><br><span itemprop="ingredients">6 cloves garlic, minced</span><br><span itemprop="ingredients">6 pork loin chops, boneless, trimmed of excess fat, 4 oz each</span> | In a shallow dish, whisk together honey, soy sauce and garlic.Coat chops in mixture.Reserve left over honey mixture for basting.Place chops on greased grill over med high heat, close lid and cook. basting 2 times. | <ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">204.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">5.7 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">48.4 mg</span> <li>Sodium: <span itemprop="sodiumContent">518.2 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.2 g</span> <li>Protein: <span itemprop="proteinContent">19.9 g</span> </ul> |
31 | 2022-07-29 11:30:31 | Cookout | Occasion | |||
59 | 64 | 2022-08-08 08:21:41 | Baked Pork Chops | Very Good | 4.0 | These spicy and moist boneless pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture. | 629 | 6 | <span itemprop="ingredients">6 lean center-cut pork chops, 1/2" thick </span><br><br><span itemprop="ingredients"> 1 egg white </span><br><br><span itemprop="ingredients"> 1 cup evaporated skim milk </span><br><br><span itemprop="ingredients"> 3/4 cup cornflake crumbs </span><br><br><span itemprop="ingredients"> 1/4 cup fine dry bread crumbs </span><br><br><span itemprop="ingredients"> 4 teaspoons paprika </span><br><br><span itemprop="ingredients"> 2 teaspoons oregano </span><br><br><span itemprop="ingredients"> 3/4 teaspoon chili powder </span><br><br><span itemprop="ingredients"> 1/2 teaspoon garlic powder </span><br><br><span itemprop="ingredients"> 1/2 teaspoon black pepper </span><br><br><span itemprop="ingredients"> 1/8 teaspoon cayenne pepper </span><br><br><span itemprop="ingredients"> 1/8 teaspoon dry mustard </span><br><br><span itemprop="ingredients"> 1/2 teaspoon salt </span><br><br><span itemprop="ingredients"> as needed nonstick spray coating </span><br><br><br> |
1. Trim all fat from chops. 2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. 3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. 4. Spray a 9xl3-inch baking pan with nonstick spray coating. 5. Remove chops from milk mixture. Coat thoroughly with crumb mixture. 6. Place chops in pan and bake in 375? F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains. Yield: 6 servings--Serving Size: 1 pork chop (approx 4 oz) |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">271.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">12.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">73.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">358.9 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">11.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.3 g</span> <li>Protein: <span itemprop="proteinContent">27.9 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
60 | 65 | 2022-08-08 08:21:50 | Baked Egg Cups | Very Good | 4.4 | These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings. | 473 | 5 | 25 | 6 | <span itemprop="ingredients">6 slices lean deli ham</span><br><span itemprop="ingredients">6 eggs</span><br><span itemprop="ingredients">1/2 cup 2% shredded Cheddar cheese</span><br><span itemprop="ingredients">1 Tbsp chopped chives</span><br><span itemprop="ingredients">pepper, cooking spray</span> | Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper. Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.Serve immediately. Makes 6 servings. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">125.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">6.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">201.3 mg</span> <li>Sodium: <span itemprop="sodiumContent">533.8 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">0.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">14.1 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
452 | 65 | 2022-08-08 08:21:50 | Baked Egg Cups | Very Good | 4.4 | These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings. | 473 | 5 | 25 | 6 | <span itemprop="ingredients">6 slices lean deli ham</span><br><span itemprop="ingredients">6 eggs</span><br><span itemprop="ingredients">1/2 cup 2% shredded Cheddar cheese</span><br><span itemprop="ingredients">1 Tbsp chopped chives</span><br><span itemprop="ingredients">pepper, cooking spray</span> | Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper. Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.Serve immediately. Makes 6 servings. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">125.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">6.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">201.3 mg</span> <li>Sodium: <span itemprop="sodiumContent">533.8 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">0.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">14.1 g</span> </ul> |
16 | 2022-07-29 11:28:39 | Breakfast | Course | |
760 | 65 | 2022-08-08 08:21:50 | Baked Egg Cups | Very Good | 4.4 | These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings. | 473 | 5 | 25 | 6 | <span itemprop="ingredients">6 slices lean deli ham</span><br><span itemprop="ingredients">6 eggs</span><br><span itemprop="ingredients">1/2 cup 2% shredded Cheddar cheese</span><br><span itemprop="ingredients">1 Tbsp chopped chives</span><br><span itemprop="ingredients">pepper, cooking spray</span> | Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper. Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.Serve immediately. Makes 6 servings. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">125.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">6.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">201.3 mg</span> <li>Sodium: <span itemprop="sodiumContent">533.8 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">0.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">14.1 g</span> </ul> |
27 | 2022-07-29 11:30:09 | Brunch | Occasion | |
1121 | 65 | 2022-08-08 08:21:50 | Baked Egg Cups | Very Good | 4.4 | These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings. | 473 | 5 | 25 | 6 | <span itemprop="ingredients">6 slices lean deli ham</span><br><span itemprop="ingredients">6 eggs</span><br><span itemprop="ingredients">1/2 cup 2% shredded Cheddar cheese</span><br><span itemprop="ingredients">1 Tbsp chopped chives</span><br><span itemprop="ingredients">pepper, cooking spray</span> | Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper. Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.Serve immediately. Makes 6 servings. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">125.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">6.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">201.3 mg</span> <li>Sodium: <span itemprop="sodiumContent">533.8 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">0.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">14.1 g</span> </ul> |
40 | 2022-07-29 11:31:45 | Low Carb | Dietary Needs | |
61 | 66 | 2022-08-08 08:21:55 | Better Beef and Broccoli | Very Good | 4.3 | This recipe is better (and much better for you) than takeout! | 465 | 4 | <span itemprop="ingredients">1 lb round steak, sliced in thin strips</span><br><span itemprop="ingredients">1 clove garlic, minced</span><br><span itemprop="ingredients">1/2 cup chopped onion</span><br><span itemprop="ingredients">1 can beef broth</span><br><span itemprop="ingredients">2 tbsp cornstarch</span><br><span itemprop="ingredients">1 tbsp brown sugar</span><br><span itemprop="ingredients">2 tbsp soy sauce</span><br><span itemprop="ingredients">1/4 tsp garlic powder</span><br><span itemprop="ingredients">1/4 tsp ground ginger</span><br><span itemprop="ingredients">4 cups broccoli florets</span><br><span itemprop="ingredients">4 cups cooked rice</span> |
Coat skillet with cooking spray and heat over medium heat for one minute. Add beef, onion and minced garlic; stir fry until brown. Remove the beef to a plate and keep warm. Add half the broth and broccoli to pan. Cover and smimmer until broccoli is tender crisp. Mix cornstarch, brown sugar, garlic powder, ginger and soy sauce with remaining broth until smooth; add to the pan. Cook until mixture begins thicken, stirring constantly. Return beef to mixture, stir and serve over rice. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">452.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">5.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">64.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">534.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">66.0 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.8 g</span> <li>Protein: <span itemprop="proteinContent">35.0 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
255 | 66 | 2022-08-08 08:21:55 | Better Beef and Broccoli | Very Good | 4.3 | This recipe is better (and much better for you) than takeout! | 465 | 4 | <span itemprop="ingredients">1 lb round steak, sliced in thin strips</span><br><span itemprop="ingredients">1 clove garlic, minced</span><br><span itemprop="ingredients">1/2 cup chopped onion</span><br><span itemprop="ingredients">1 can beef broth</span><br><span itemprop="ingredients">2 tbsp cornstarch</span><br><span itemprop="ingredients">1 tbsp brown sugar</span><br><span itemprop="ingredients">2 tbsp soy sauce</span><br><span itemprop="ingredients">1/4 tsp garlic powder</span><br><span itemprop="ingredients">1/4 tsp ground ginger</span><br><span itemprop="ingredients">4 cups broccoli florets</span><br><span itemprop="ingredients">4 cups cooked rice</span> |
Coat skillet with cooking spray and heat over medium heat for one minute. Add beef, onion and minced garlic; stir fry until brown. Remove the beef to a plate and keep warm. Add half the broth and broccoli to pan. Cover and smimmer until broccoli is tender crisp. Mix cornstarch, brown sugar, garlic powder, ginger and soy sauce with remaining broth until smooth; add to the pan. Cook until mixture begins thicken, stirring constantly. Return beef to mixture, stir and serve over rice. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">452.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">5.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">64.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">534.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">66.0 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.8 g</span> <li>Protein: <span itemprop="proteinContent">35.0 g</span> </ul> |
9 | 2022-07-29 11:27:10 | Asian | Cuisine | |||
526 | 66 | 2022-08-08 08:21:55 | Better Beef and Broccoli | Very Good | 4.3 | This recipe is better (and much better for you) than takeout! | 465 | 4 | <span itemprop="ingredients">1 lb round steak, sliced in thin strips</span><br><span itemprop="ingredients">1 clove garlic, minced</span><br><span itemprop="ingredients">1/2 cup chopped onion</span><br><span itemprop="ingredients">1 can beef broth</span><br><span itemprop="ingredients">2 tbsp cornstarch</span><br><span itemprop="ingredients">1 tbsp brown sugar</span><br><span itemprop="ingredients">2 tbsp soy sauce</span><br><span itemprop="ingredients">1/4 tsp garlic powder</span><br><span itemprop="ingredients">1/4 tsp ground ginger</span><br><span itemprop="ingredients">4 cups broccoli florets</span><br><span itemprop="ingredients">4 cups cooked rice</span> |
Coat skillet with cooking spray and heat over medium heat for one minute. Add beef, onion and minced garlic; stir fry until brown. Remove the beef to a plate and keep warm. Add half the broth and broccoli to pan. Cover and smimmer until broccoli is tender crisp. Mix cornstarch, brown sugar, garlic powder, ginger and soy sauce with remaining broth until smooth; add to the pan. Cook until mixture begins thicken, stirring constantly. Return beef to mixture, stir and serve over rice. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">452.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">5.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">64.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">534.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">66.0 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.8 g</span> <li>Protein: <span itemprop="proteinContent">35.0 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
62 | 67 | 2022-08-08 08:22:07 | Keema (Ground Beef Casserole) | Very Good | 4.0 | This is a delicious and easy Pakistani recipe. | 439 | 6 | <span itemprop="ingredients">1.5 lbs lean ground sirloin</span><br><span itemprop="ingredients">1 cup chopped onions</span><br><span itemprop="ingredients">2 cups canned crushed tomatoes</span><br><span itemprop="ingredients">1 cup frozen peas</span><br><span itemprop="ingredients">1 cup diced potatoes</span><br><span itemprop="ingredients">1/2 teaspoon each cinnamon, tumeric, ginger</span><br><span itemprop="ingredients">1 tbsp curry powder</span><br><span itemprop="ingredients">salt and pepper to taste</span> |
Brown ground sirloin in pan with onions until browned. Add tomatoes, peas, potatoes and spices along with salt and pepper to taste. Bring to a simmer and cook for 25 mintues. Add water if it becomes too thick. It should have the consistency of chili. Serve over brown rice or whole wheat couscous. | <ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">197.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.0 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">54.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">132.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">11.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.8 g</span> <li>Protein: <span itemprop="proteinContent">22.4 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
393 | 67 | 2022-08-08 08:22:07 | Keema (Ground Beef Casserole) | Very Good | 4.0 | This is a delicious and easy Pakistani recipe. | 439 | 6 | <span itemprop="ingredients">1.5 lbs lean ground sirloin</span><br><span itemprop="ingredients">1 cup chopped onions</span><br><span itemprop="ingredients">2 cups canned crushed tomatoes</span><br><span itemprop="ingredients">1 cup frozen peas</span><br><span itemprop="ingredients">1 cup diced potatoes</span><br><span itemprop="ingredients">1/2 teaspoon each cinnamon, tumeric, ginger</span><br><span itemprop="ingredients">1 tbsp curry powder</span><br><span itemprop="ingredients">salt and pepper to taste</span> |
Brown ground sirloin in pan with onions until browned. Add tomatoes, peas, potatoes and spices along with salt and pepper to taste. Bring to a simmer and cook for 25 mintues. Add water if it becomes too thick. It should have the consistency of chili. Serve over brown rice or whole wheat couscous. | <ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">197.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.0 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">54.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">132.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">11.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.8 g</span> <li>Protein: <span itemprop="proteinContent">22.4 g</span> </ul> |
14 | 2022-07-29 11:28:29 | Indian | Cuisine | |||
529 | 67 | 2022-08-08 08:22:07 | Keema (Ground Beef Casserole) | Very Good | 4.0 | This is a delicious and easy Pakistani recipe. | 439 | 6 | <span itemprop="ingredients">1.5 lbs lean ground sirloin</span><br><span itemprop="ingredients">1 cup chopped onions</span><br><span itemprop="ingredients">2 cups canned crushed tomatoes</span><br><span itemprop="ingredients">1 cup frozen peas</span><br><span itemprop="ingredients">1 cup diced potatoes</span><br><span itemprop="ingredients">1/2 teaspoon each cinnamon, tumeric, ginger</span><br><span itemprop="ingredients">1 tbsp curry powder</span><br><span itemprop="ingredients">salt and pepper to taste</span> |
Brown ground sirloin in pan with onions until browned. Add tomatoes, peas, potatoes and spices along with salt and pepper to taste. Bring to a simmer and cook for 25 mintues. Add water if it becomes too thick. It should have the consistency of chili. Serve over brown rice or whole wheat couscous. | <ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">197.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.0 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">54.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">132.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">11.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.8 g</span> <li>Protein: <span itemprop="proteinContent">22.4 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
63 | 68 | 2022-08-08 08:22:09 | Easy Slow Cooker Beef and Mushrooms | Very Good | 4.4 | Easy slow cooker meal for your busiest nights. Tastes great over brown rice (not included in calorie count). | 437 | 15 | 240 | 4 | <span itemprop="ingredients">1 pound lean beef stew meat</span><br><span itemprop="ingredients">1 can low-fat cream of mushroom soup</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">1 packet dry onion soup mix</span><br><span itemprop="ingredients">8 oz fresh mushrooms (whole or sliced, your preference)</span> | Brown meat in skillet over med-high heat. You can skip this step to save time and the recipe will still be great. I just think it gives the meat more flavor and helps it hold together better. Place meat in 4 quart crock pot. Place mushrooms on top of beef. Combine soup, water and soup mix and pour over mushrooms and beef. Cook on low for 6-8 hours or high for 3-4 hours.Tastes great over brown rice or hot cooked noodles (neither are included in calorie count). |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">410.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">23.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">71.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">976.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">12.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.7 g</span> <li>Protein: <span itemprop="proteinContent">34.8 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
64 | 69 | 2022-08-08 08:22:15 | Slow Cooker Lasagna | Very Good | 4.2 | What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! | 431 | 15 | 240 | 8 | <span itemprop="ingredients">1 pound ground beef, 96% lean</span><br><span itemprop="ingredients">1⁄4 tsp red pepper flakes</span><br><span itemprop="ingredients">2 tsp dried thyme</span><br><span itemprop="ingredients">One 24-ounce jar low-sodium marinara</span><br><span itemprop="ingredients">sauce</span><br><span itemprop="ingredients">One 3⁄4-pound eggplant, unpeeled, diced</span><br><span itemprop="ingredients">(2 cups)</span><br><span itemprop="ingredients">15 ounces part-skim ricotta cheese</span><br><span itemprop="ingredients">1 cup shredded Italian five-cheese blend</span><br><span itemprop="ingredients">(see Note)</span><br><span itemprop="ingredients">1⁄4 cup egg substitute (or 1 egg white)</span><br><span itemprop="ingredients">1 tbsp chopped fresh parsley</span><br><span itemprop="ingredients">6 no-boil lasagna noodles</span> |
**Please note that the cooking time should not exceed 4 hours. This is not an ?all day? slow-cooker meal.** | 1. In a skillet over moderate heat, brown theground beef and drain any excess fat. Stir in redpepper flakes, thyme, tomato sauce, eggplant,and 1 1⁄4 cup water.2. In a mixing bowl, combine the ricotta, shreddedcheese blend, egg substitute, and parsley.3. Coat the inside of the slow cooker with nonstickcooking spray. Place enough meat saucein the slow cooker to cover the bottom. Topwith 2 or 3 lasagna noodles (break them up asneeded) to cover the meat sauce. Repeat layer.4. Top the second layer with all of the cheesemixture and finish with a top layer of the remainingmeat sauce.5. Cover and set the slow cooker on low. Cookfor 3 1⁄2 to 4 hours.**Please note that the cooking time should not exceed 4 hours. This is not an ?all day? slow-cooker meal.**Note: If you can?t find the Italian five-cheeseblend, shredded part-skim mozzarella will workjust fine.Makes 8 servings; roughly one cup |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">271.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">56.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">284.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">24.9 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category |
285 | 69 | 2022-08-08 08:22:15 | Slow Cooker Lasagna | Very Good | 4.2 | What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! | 431 | 15 | 240 | 8 | <span itemprop="ingredients">1 pound ground beef, 96% lean</span><br><span itemprop="ingredients">1⁄4 tsp red pepper flakes</span><br><span itemprop="ingredients">2 tsp dried thyme</span><br><span itemprop="ingredients">One 24-ounce jar low-sodium marinara</span><br><span itemprop="ingredients">sauce</span><br><span itemprop="ingredients">One 3⁄4-pound eggplant, unpeeled, diced</span><br><span itemprop="ingredients">(2 cups)</span><br><span itemprop="ingredients">15 ounces part-skim ricotta cheese</span><br><span itemprop="ingredients">1 cup shredded Italian five-cheese blend</span><br><span itemprop="ingredients">(see Note)</span><br><span itemprop="ingredients">1⁄4 cup egg substitute (or 1 egg white)</span><br><span itemprop="ingredients">1 tbsp chopped fresh parsley</span><br><span itemprop="ingredients">6 no-boil lasagna noodles</span> |
**Please note that the cooking time should not exceed 4 hours. This is not an ?all day? slow-cooker meal.** | 1. In a skillet over moderate heat, brown theground beef and drain any excess fat. Stir in redpepper flakes, thyme, tomato sauce, eggplant,and 1 1⁄4 cup water.2. In a mixing bowl, combine the ricotta, shreddedcheese blend, egg substitute, and parsley.3. Coat the inside of the slow cooker with nonstickcooking spray. Place enough meat saucein the slow cooker to cover the bottom. Topwith 2 or 3 lasagna noodles (break them up asneeded) to cover the meat sauce. Repeat layer.4. Top the second layer with all of the cheesemixture and finish with a top layer of the remainingmeat sauce.5. Cover and set the slow cooker on low. Cookfor 3 1⁄2 to 4 hours.**Please note that the cooking time should not exceed 4 hours. This is not an ?all day? slow-cooker meal.**Note: If you can?t find the Italian five-cheeseblend, shredded part-skim mozzarella will workjust fine.Makes 8 servings; roughly one cup |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">271.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">56.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">284.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">24.9 g</span> </ul> |
10 | 2022-07-29 11:27:20 | Italian | Cuisine |
530 | 69 | 2022-08-08 08:22:15 | Slow Cooker Lasagna | Very Good | 4.2 | What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! | 431 | 15 | 240 | 8 | <span itemprop="ingredients">1 pound ground beef, 96% lean</span><br><span itemprop="ingredients">1⁄4 tsp red pepper flakes</span><br><span itemprop="ingredients">2 tsp dried thyme</span><br><span itemprop="ingredients">One 24-ounce jar low-sodium marinara</span><br><span itemprop="ingredients">sauce</span><br><span itemprop="ingredients">One 3⁄4-pound eggplant, unpeeled, diced</span><br><span itemprop="ingredients">(2 cups)</span><br><span itemprop="ingredients">15 ounces part-skim ricotta cheese</span><br><span itemprop="ingredients">1 cup shredded Italian five-cheese blend</span><br><span itemprop="ingredients">(see Note)</span><br><span itemprop="ingredients">1⁄4 cup egg substitute (or 1 egg white)</span><br><span itemprop="ingredients">1 tbsp chopped fresh parsley</span><br><span itemprop="ingredients">6 no-boil lasagna noodles</span> |
**Please note that the cooking time should not exceed 4 hours. This is not an ?all day? slow-cooker meal.** | 1. In a skillet over moderate heat, brown theground beef and drain any excess fat. Stir in redpepper flakes, thyme, tomato sauce, eggplant,and 1 1⁄4 cup water.2. In a mixing bowl, combine the ricotta, shreddedcheese blend, egg substitute, and parsley.3. Coat the inside of the slow cooker with nonstickcooking spray. Place enough meat saucein the slow cooker to cover the bottom. Topwith 2 or 3 lasagna noodles (break them up asneeded) to cover the meat sauce. Repeat layer.4. Top the second layer with all of the cheesemixture and finish with a top layer of the remainingmeat sauce.5. Cover and set the slow cooker on low. Cookfor 3 1⁄2 to 4 hours.**Please note that the cooking time should not exceed 4 hours. This is not an ?all day? slow-cooker meal.**Note: If you can?t find the Italian five-cheeseblend, shredded part-skim mozzarella will workjust fine.Makes 8 servings; roughly one cup |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">271.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">56.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">284.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">24.9 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course |
731 | 69 | 2022-08-08 08:22:15 | Slow Cooker Lasagna | Very Good | 4.2 | What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! | 431 | 15 | 240 | 8 | <span itemprop="ingredients">1 pound ground beef, 96% lean</span><br><span itemprop="ingredients">1⁄4 tsp red pepper flakes</span><br><span itemprop="ingredients">2 tsp dried thyme</span><br><span itemprop="ingredients">One 24-ounce jar low-sodium marinara</span><br><span itemprop="ingredients">sauce</span><br><span itemprop="ingredients">One 3⁄4-pound eggplant, unpeeled, diced</span><br><span itemprop="ingredients">(2 cups)</span><br><span itemprop="ingredients">15 ounces part-skim ricotta cheese</span><br><span itemprop="ingredients">1 cup shredded Italian five-cheese blend</span><br><span itemprop="ingredients">(see Note)</span><br><span itemprop="ingredients">1⁄4 cup egg substitute (or 1 egg white)</span><br><span itemprop="ingredients">1 tbsp chopped fresh parsley</span><br><span itemprop="ingredients">6 no-boil lasagna noodles</span> |
**Please note that the cooking time should not exceed 4 hours. This is not an ?all day? slow-cooker meal.** | 1. In a skillet over moderate heat, brown theground beef and drain any excess fat. Stir in redpepper flakes, thyme, tomato sauce, eggplant,and 1 1⁄4 cup water.2. In a mixing bowl, combine the ricotta, shreddedcheese blend, egg substitute, and parsley.3. Coat the inside of the slow cooker with nonstickcooking spray. Place enough meat saucein the slow cooker to cover the bottom. Topwith 2 or 3 lasagna noodles (break them up asneeded) to cover the meat sauce. Repeat layer.4. Top the second layer with all of the cheesemixture and finish with a top layer of the remainingmeat sauce.5. Cover and set the slow cooker on low. Cookfor 3 1⁄2 to 4 hours.**Please note that the cooking time should not exceed 4 hours. This is not an ?all day? slow-cooker meal.**Note: If you can?t find the Italian five-cheeseblend, shredded part-skim mozzarella will workjust fine.Makes 8 servings; roughly one cup |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">271.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">56.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">284.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">24.9 g</span> </ul> |
26 | 2022-07-29 11:30:05 | Slow Cooker | Occasion |
65 | 70 | 2022-08-08 08:22:21 | Diet Cola Sloppy Joes | Very Good | 4.4 | These are really good paired with potato salad! You can also add onions or green peppers if you'd like. | 401 | 4 | <span itemprop="ingredients">16 oz. 96% ground beef</span><br><span itemprop="ingredients">1 cup diet cola</span><br><span itemprop="ingredients">2/3 cup reduced sugar ketchup </span><br><span itemprop="ingredients">1 tbsp worcestershire sauce</span><br><span itemprop="ingredients">2 tbsp white vinegar</span><br><span itemprop="ingredients">2 tsp dry mustard</span><br><span itemprop="ingredients">garlic powder</span> |
Brown ground beef in skillet. Drain beef and add back to skillet. Add remaining ingredients and stir well. Cook on low for 30 minutes uncovered so sauce can thicken. | <ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">162.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">60.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">591.7 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">2.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">24.0 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
1101 | 70 | 2022-08-08 08:22:21 | Diet Cola Sloppy Joes | Very Good | 4.4 | These are really good paired with potato salad! You can also add onions or green peppers if you'd like. | 401 | 4 | <span itemprop="ingredients">16 oz. 96% ground beef</span><br><span itemprop="ingredients">1 cup diet cola</span><br><span itemprop="ingredients">2/3 cup reduced sugar ketchup </span><br><span itemprop="ingredients">1 tbsp worcestershire sauce</span><br><span itemprop="ingredients">2 tbsp white vinegar</span><br><span itemprop="ingredients">2 tsp dry mustard</span><br><span itemprop="ingredients">garlic powder</span> |
Brown ground beef in skillet. Drain beef and add back to skillet. Add remaining ingredients and stir well. Cook on low for 30 minutes uncovered so sauce can thicken. | <ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">162.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">60.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">591.7 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">2.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">24.0 g</span> </ul> |
39 | 2022-07-29 11:31:34 | Low Fat | Dietary Needs | |||
66 | 71 | 2022-08-08 08:22:25 | Slow Cooker BBQ Pulled Pork Roast | Very Good | 4.6 | A very easy way to make pulled pork in the slow cooker. This is a tangy BBQ sauce. | 392 | 10 | 360 | 12 | <span itemprop="ingredients">1 cup chopped celery </span><br><span itemprop="ingredients">1 cup chopped onions </span><br><span itemprop="ingredients">1 cup ketchup </span><br><span itemprop="ingredients">1 cup barbecue sauce </span><br><span itemprop="ingredients">1 cup water </span><br><span itemprop="ingredients">2 tbsp vinegar </span><br><span itemprop="ingredients">2 tbsp Worcestershire sauce </span><br><span itemprop="ingredients">2 tbsp brown sugar </span><br><span itemprop="ingredients">1 tsp chili powder </span><br><span itemprop="ingredients">1 tsp salt </span><br><span itemprop="ingredients">1/2 tsp pepper </span><br><span itemprop="ingredients">1/2 tsp garlic powder </span><br><span itemprop="ingredients">3 lbs boneless pork roast </span><br> |
Combine all ingredients except roast in the slow cooker. Add the roast. Cover, cook on high for 6-7 hours. Remove the roast. Shred the meat, and return it to the sauce. If desired, thicken the sauce by simmering on the stovetop. Great for making sandwiches or using in other recipes. The sauce is good on rice, too. | <ul> <li class="servings">Servings Per Recipe: 12 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">296.9</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">80.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">650.8 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">12.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.7 g</span> <li>Protein: <span itemprop="proteinContent">32.4 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
733 | 71 | 2022-08-08 08:22:25 | Slow Cooker BBQ Pulled Pork Roast | Very Good | 4.6 | A very easy way to make pulled pork in the slow cooker. This is a tangy BBQ sauce. | 392 | 10 | 360 | 12 | <span itemprop="ingredients">1 cup chopped celery </span><br><span itemprop="ingredients">1 cup chopped onions </span><br><span itemprop="ingredients">1 cup ketchup </span><br><span itemprop="ingredients">1 cup barbecue sauce </span><br><span itemprop="ingredients">1 cup water </span><br><span itemprop="ingredients">2 tbsp vinegar </span><br><span itemprop="ingredients">2 tbsp Worcestershire sauce </span><br><span itemprop="ingredients">2 tbsp brown sugar </span><br><span itemprop="ingredients">1 tsp chili powder </span><br><span itemprop="ingredients">1 tsp salt </span><br><span itemprop="ingredients">1/2 tsp pepper </span><br><span itemprop="ingredients">1/2 tsp garlic powder </span><br><span itemprop="ingredients">3 lbs boneless pork roast </span><br> |
Combine all ingredients except roast in the slow cooker. Add the roast. Cover, cook on high for 6-7 hours. Remove the roast. Shred the meat, and return it to the sauce. If desired, thicken the sauce by simmering on the stovetop. Great for making sandwiches or using in other recipes. The sauce is good on rice, too. | <ul> <li class="servings">Servings Per Recipe: 12 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">296.9</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">80.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">650.8 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">12.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.7 g</span> <li>Protein: <span itemprop="proteinContent">32.4 g</span> </ul> |
26 | 2022-07-29 11:30:05 | Slow Cooker | Occasion | |
67 | 72 | 2022-08-08 08:22:31 | Slimmer Beef Stroganoff | Good | 3.9 | Ready in 25 minutes. | 354 | 10 | 15 | 1 | <span itemprop="ingredients">1 lb. beef tenderloin tips </span><br><span itemprop="ingredients">1 1/2 cups whole wheat bow tie pasta</span><br><span itemprop="ingredients">1/2 lb. mushrooms, sliced </span><br><span itemprop="ingredients">1/3 cup chopped onion </span><br><span itemprop="ingredients">2 teaspoons olive oil </span><br><span itemprop="ingredients">2 tablespoons whole wheat flour </span><br><span itemprop="ingredients">1 (10.5 oz.) can beef broth </span><br> |
Garnish with a few sprinkles of parsley for a touch of color. | 1. Cook pasta according to package directions. 2. While pasta is cooking, trim fat from meat and cut into 1 x 1/2" pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet. 3. In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes. 4. Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired. Salt and pepper to taste. Serve beef mixture over pasta. Add dollop of sour cream, if desired. Makes 4 servings (approx 4 oz beef and 3/8 cups pasta) |
<ul> <li class="servings">Servings Per Recipe: 1 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">514.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">24.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">95.9 mg</span> <li>Sodium: <span itemprop="sodiumContent">535.3 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">42.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.1 g</span> <li>Protein: <span itemprop="proteinContent">30.9 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category |
68 | 73 | 2022-08-08 08:22:38 | Pong Pong Pork Chops | Very Good | 4.3 | Boneless pork chops are drenched in a tasty peanut sauce in one of our favorite easy recipes. | 344 | 4 | <span itemprop="ingredients">4 pork loin chops</span><br><span itemprop="ingredients">1 medium onion, sliced thin</span><br><span itemprop="ingredients">2 cloves garlic, minced</span><br><span itemprop="ingredients">2 tbsp soy sauce</span><br><span itemprop="ingredients">2 tsp hot mustard</span><br><span itemprop="ingredients">2 tsp Splenda</span><br><span itemprop="ingredients">2 tsp sesame oil</span><br><span itemprop="ingredients">2 tbsp tabasco sauce</span><br><span itemprop="ingredients">4 tbsp peanut butter</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">1 tsp powdered ginger</span> |
In a non-stick skillet saute onion and garlic with a small amount of water until onion is translucent and set aside.Trim all fat from chops and make small cuts through any membrane on the outside to prevent chops from curling.Brown pork chops on both sides and then return onions and garlic to pan.Mix the rest of the ingredients to make a sauce, thin with more water if needed. Add to pan chops, onions and garlic and heat through.Serve with rice.Chicken breasts can be used instead of pork. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">268.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">16.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">48.4 mg</span> <li>Sodium: <span itemprop="sodiumContent">624.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">7.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.7 g</span> <li>Protein: <span itemprop="proteinContent">24.3 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
256 | 73 | 2022-08-08 08:22:38 | Pong Pong Pork Chops | Very Good | 4.3 | Boneless pork chops are drenched in a tasty peanut sauce in one of our favorite easy recipes. | 344 | 4 | <span itemprop="ingredients">4 pork loin chops</span><br><span itemprop="ingredients">1 medium onion, sliced thin</span><br><span itemprop="ingredients">2 cloves garlic, minced</span><br><span itemprop="ingredients">2 tbsp soy sauce</span><br><span itemprop="ingredients">2 tsp hot mustard</span><br><span itemprop="ingredients">2 tsp Splenda</span><br><span itemprop="ingredients">2 tsp sesame oil</span><br><span itemprop="ingredients">2 tbsp tabasco sauce</span><br><span itemprop="ingredients">4 tbsp peanut butter</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">1 tsp powdered ginger</span> |
In a non-stick skillet saute onion and garlic with a small amount of water until onion is translucent and set aside.Trim all fat from chops and make small cuts through any membrane on the outside to prevent chops from curling.Brown pork chops on both sides and then return onions and garlic to pan.Mix the rest of the ingredients to make a sauce, thin with more water if needed. Add to pan chops, onions and garlic and heat through.Serve with rice.Chicken breasts can be used instead of pork. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">268.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">16.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">48.4 mg</span> <li>Sodium: <span itemprop="sodiumContent">624.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">7.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.7 g</span> <li>Protein: <span itemprop="proteinContent">24.3 g</span> </ul> |
9 | 2022-07-29 11:27:10 | Asian | Cuisine | |||
720136 | 73 | 2022-08-08 08:22:38 | Pong Pong Pork Chops | Very Good | 4.3 | Boneless pork chops are drenched in a tasty peanut sauce in one of our favorite easy recipes. | 344 | 4 | <span itemprop="ingredients">4 pork loin chops</span><br><span itemprop="ingredients">1 medium onion, sliced thin</span><br><span itemprop="ingredients">2 cloves garlic, minced</span><br><span itemprop="ingredients">2 tbsp soy sauce</span><br><span itemprop="ingredients">2 tsp hot mustard</span><br><span itemprop="ingredients">2 tsp Splenda</span><br><span itemprop="ingredients">2 tsp sesame oil</span><br><span itemprop="ingredients">2 tbsp tabasco sauce</span><br><span itemprop="ingredients">4 tbsp peanut butter</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">1 tsp powdered ginger</span> |
In a non-stick skillet saute onion and garlic with a small amount of water until onion is translucent and set aside.Trim all fat from chops and make small cuts through any membrane on the outside to prevent chops from curling.Brown pork chops on both sides and then return onions and garlic to pan.Mix the rest of the ingredients to make a sauce, thin with more water if needed. Add to pan chops, onions and garlic and heat through.Serve with rice.Chicken breasts can be used instead of pork. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">268.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">16.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">48.4 mg</span> <li>Sodium: <span itemprop="sodiumContent">624.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">7.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.7 g</span> <li>Protein: <span itemprop="proteinContent">24.3 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
69 | 74 | 2022-08-08 08:22:43 | Bavarian Beef | Very Good | 4.2 | This classic German stew is made with lean trimmed beef stew meat and cabbage. | 293 | 15 | 75 | 5 | <span itemprop="ingredients">>1-1/4 lbs. lean beef stew meat (trimmed of fat), cut in 1-inch pieces</span><br><span itemprop="ingredients">1 tablespoon olive oil</span><br><span itemprop="ingredients">1 large onion, thinly sliced </span><br><span itemprop="ingredients">1-1/2 cups water </span><br><span itemprop="ingredients">3/4 teaspoon caraway seeds </span><br><span itemprop="ingredients">1/2 teaspoon salt </span><br><span itemprop="ingredients">1/8 teaspoon black pepper </span><br><span itemprop="ingredients">1 bay leaf </span><br><span itemprop="ingredients">1/4 cup white or cider vinegar</span><br><span itemprop="ingredients">1 tablespoon sugar </span><br><span itemprop="ingredients">1/2 small head cabbage, cut into 4 wedges </span><br><span itemprop="ingredients">1/4 cup crushed gingersnaps </span> |
1. Brown meat in oil in a heavy skillet. Remove meat and saut? onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours. 2. Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more. 3. Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables. Yield: 5 servings--Serving Size: 5 oz |
<ul> <li class="servings">Servings Per Recipe: 5 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">256.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">80.7 mg</span> <li>Sodium: <span itemprop="sodiumContent">316.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">12.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.3 g</span> <li>Protein: <span itemprop="proteinContent">29.1 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
70 | 75 | 2022-08-08 08:22:51 | Ground Beef and Potato Casserole | Very Good | 4.1 | My aunt Gwen was a great cook and she kept go-to, quick recipes that were always as good as her spent-all-day-making recipes. This was one of my favorites from her go-to, quick list. | 268 | 15 | 60 | 8 | <span itemprop="ingredients">1 lb 93% lean ground beef</span><br><span itemprop="ingredients">1 cup chopped onions</span><br><span itemprop="ingredients">1 10.75 oz can Campbell's Healthy Request Cream of Mushroom Soup</span><br><span itemprop="ingredients">1/4 cup water mixed with soup</span><br><span itemprop="ingredients">1/4 tsp salt(optional)</span><br><span itemprop="ingredients"> 1/4 tsp black pepper</span><br><span itemprop="ingredients">3-4 medium potatoes, thinly sliced with skin on</span> |
Brown ground beef and onions, drain.Spray the bottom of a 2 qt glass baking dish(11x9 inch). Cover the bottom of the dish with a layer of potatoes and a layer of ground beef. Pour half of soup mixture over this. Add another layer of potatoes and ground beef, pour remaining soup mixture over this also. Bake covered for 1 hour at 350°F.MAKES 6-8 SERVINGS | <ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">166.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">32.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">125.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.9 g</span> <li>Protein: <span itemprop="proteinContent">14.0 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
720149 | 75 | 2022-08-08 08:22:51 | Ground Beef and Potato Casserole | Very Good | 4.1 | My aunt Gwen was a great cook and she kept go-to, quick recipes that were always as good as her spent-all-day-making recipes. This was one of my favorites from her go-to, quick list. | 268 | 15 | 60 | 8 | <span itemprop="ingredients">1 lb 93% lean ground beef</span><br><span itemprop="ingredients">1 cup chopped onions</span><br><span itemprop="ingredients">1 10.75 oz can Campbell's Healthy Request Cream of Mushroom Soup</span><br><span itemprop="ingredients">1/4 cup water mixed with soup</span><br><span itemprop="ingredients">1/4 tsp salt(optional)</span><br><span itemprop="ingredients"> 1/4 tsp black pepper</span><br><span itemprop="ingredients">3-4 medium potatoes, thinly sliced with skin on</span> |
Brown ground beef and onions, drain.Spray the bottom of a 2 qt glass baking dish(11x9 inch). Cover the bottom of the dish with a layer of potatoes and a layer of ground beef. Pour half of soup mixture over this. Add another layer of potatoes and ground beef, pour remaining soup mixture over this also. Bake covered for 1 hour at 350°F.MAKES 6-8 SERVINGS | <ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">166.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">32.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">125.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.9 g</span> <li>Protein: <span itemprop="proteinContent">14.0 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
1110 | 75 | 2022-08-08 08:22:51 | Ground Beef and Potato Casserole | Very Good | 4.1 | My aunt Gwen was a great cook and she kept go-to, quick recipes that were always as good as her spent-all-day-making recipes. This was one of my favorites from her go-to, quick list. | 268 | 15 | 60 | 8 | <span itemprop="ingredients">1 lb 93% lean ground beef</span><br><span itemprop="ingredients">1 cup chopped onions</span><br><span itemprop="ingredients">1 10.75 oz can Campbell's Healthy Request Cream of Mushroom Soup</span><br><span itemprop="ingredients">1/4 cup water mixed with soup</span><br><span itemprop="ingredients">1/4 tsp salt(optional)</span><br><span itemprop="ingredients"> 1/4 tsp black pepper</span><br><span itemprop="ingredients">3-4 medium potatoes, thinly sliced with skin on</span> |
Brown ground beef and onions, drain.Spray the bottom of a 2 qt glass baking dish(11x9 inch). Cover the bottom of the dish with a layer of potatoes and a layer of ground beef. Pour half of soup mixture over this. Add another layer of potatoes and ground beef, pour remaining soup mixture over this also. Bake covered for 1 hour at 350°F.MAKES 6-8 SERVINGS | <ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">166.3</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">4.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">32.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">125.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">18.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.9 g</span> <li>Protein: <span itemprop="proteinContent">14.0 g</span> </ul> |
39 | 2022-07-29 11:31:34 | Low Fat | Dietary Needs | |
71 | 76 | 2022-08-08 08:23:00 | Meatloaf Muffins | Very Good | 4.6 | Add Lipton onion soup mix too! One packet works fine! Rotel works in place of the stewed tomatoes for a spicy kick! Soup Mix not included in nutrition value | 255 | 15 | 30 | 12 | <span itemprop="ingredients">Ground beef, lean, 16 oz </span><br><span itemprop="ingredients">Stewed Tomatoes, 1 cup </span><br><span itemprop="ingredients">*Ketchup, Heinz, 4 tbsp </span><br><span itemprop="ingredients">Heavy Whipping Cream, 2 tbsp </span><br><span itemprop="ingredients">Bread crumbs, dry, grated, seasoned, 1 cup </span><br><span itemprop="ingredients">Egg, fresh, 1 jumbo </span><br><span itemprop="ingredients">Lea & Perrins, Worcestershire Sauce, 3 tsp </span><br><span itemprop="ingredients">Salt, 1 tsp </span><br><span itemprop="ingredients">Pepper, black, 1 tbsp</span><br><span itemprop="ingredients">Cider Vinegar, 1 tbsp </span><br><span itemprop="ingredients">Brown Sugar, 6 tsp packed </span> |
Combine all ingredients in a mixing bowl, except 1 T of the ketchup, cider and brown sugar. Using your hand works best! Fill 12 muffin tins. Mix remaining ketchup, vinegar and brown sugar in a small bowl. Spoon over muffins. Bake 350 for 30 minutes. Number of Servings: 12Recipe submitted by SparkPeople user SGASKILL. | <ul> <li class="servings">Servings Per Recipe: 12 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">176.7</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">9.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">54.9 mg</span> <li>Sodium: <span itemprop="sodiumContent">530.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">12.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.8 g</span> <li>Protein: <span itemprop="proteinContent">9.1 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
720152 | 76 | 2022-08-08 08:23:00 | Meatloaf Muffins | Very Good | 4.6 | Add Lipton onion soup mix too! One packet works fine! Rotel works in place of the stewed tomatoes for a spicy kick! Soup Mix not included in nutrition value | 255 | 15 | 30 | 12 | <span itemprop="ingredients">Ground beef, lean, 16 oz </span><br><span itemprop="ingredients">Stewed Tomatoes, 1 cup </span><br><span itemprop="ingredients">*Ketchup, Heinz, 4 tbsp </span><br><span itemprop="ingredients">Heavy Whipping Cream, 2 tbsp </span><br><span itemprop="ingredients">Bread crumbs, dry, grated, seasoned, 1 cup </span><br><span itemprop="ingredients">Egg, fresh, 1 jumbo </span><br><span itemprop="ingredients">Lea & Perrins, Worcestershire Sauce, 3 tsp </span><br><span itemprop="ingredients">Salt, 1 tsp </span><br><span itemprop="ingredients">Pepper, black, 1 tbsp</span><br><span itemprop="ingredients">Cider Vinegar, 1 tbsp </span><br><span itemprop="ingredients">Brown Sugar, 6 tsp packed </span> |
Combine all ingredients in a mixing bowl, except 1 T of the ketchup, cider and brown sugar. Using your hand works best! Fill 12 muffin tins. Mix remaining ketchup, vinegar and brown sugar in a small bowl. Spoon over muffins. Bake 350 for 30 minutes. Number of Servings: 12Recipe submitted by SparkPeople user SGASKILL. | <ul> <li class="servings">Servings Per Recipe: 12 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">176.7</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">9.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">54.9 mg</span> <li>Sodium: <span itemprop="sodiumContent">530.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">12.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.8 g</span> <li>Protein: <span itemprop="proteinContent">9.1 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
1124 | 76 | 2022-08-08 08:23:00 | Meatloaf Muffins | Very Good | 4.6 | Add Lipton onion soup mix too! One packet works fine! Rotel works in place of the stewed tomatoes for a spicy kick! Soup Mix not included in nutrition value | 255 | 15 | 30 | 12 | <span itemprop="ingredients">Ground beef, lean, 16 oz </span><br><span itemprop="ingredients">Stewed Tomatoes, 1 cup </span><br><span itemprop="ingredients">*Ketchup, Heinz, 4 tbsp </span><br><span itemprop="ingredients">Heavy Whipping Cream, 2 tbsp </span><br><span itemprop="ingredients">Bread crumbs, dry, grated, seasoned, 1 cup </span><br><span itemprop="ingredients">Egg, fresh, 1 jumbo </span><br><span itemprop="ingredients">Lea & Perrins, Worcestershire Sauce, 3 tsp </span><br><span itemprop="ingredients">Salt, 1 tsp </span><br><span itemprop="ingredients">Pepper, black, 1 tbsp</span><br><span itemprop="ingredients">Cider Vinegar, 1 tbsp </span><br><span itemprop="ingredients">Brown Sugar, 6 tsp packed </span> |
Combine all ingredients in a mixing bowl, except 1 T of the ketchup, cider and brown sugar. Using your hand works best! Fill 12 muffin tins. Mix remaining ketchup, vinegar and brown sugar in a small bowl. Spoon over muffins. Bake 350 for 30 minutes. Number of Servings: 12Recipe submitted by SparkPeople user SGASKILL. | <ul> <li class="servings">Servings Per Recipe: 12 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">176.7</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">9.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">54.9 mg</span> <li>Sodium: <span itemprop="sodiumContent">530.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">12.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.8 g</span> <li>Protein: <span itemprop="proteinContent">9.1 g</span> </ul> |
40 | 2022-07-29 11:31:45 | Low Carb | Dietary Needs | |
72 | 77 | 2022-08-08 08:23:11 | Ranch Cheddar Turkey Burgers | Very Good | 4.4 | These are great. Even my kids love them. Serve on a whole-wheat bun and you have a tasty , healthy meal. | 251 | 6 | <span itemprop="ingredients">1 lb lean ground turkey </span><br><span itemprop="ingredients">1 (1 ounce) envelope dry ranch dressing mix </span><br><span itemprop="ingredients">1 cup shredded cheddar cheese (low fat)</span><br><span itemprop="ingredients">1/4 cup chopped green onion (scallion) </span> | Directions1. Mix all ingredients together in bowl. 2. Form into 6 patties 3. Cook in skillet or on grill until cooked through, appox. 6-7 minute per side. 4. Serve on buns with lettuce and tomato (not included in nutritional information). | <ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">155.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">6.7 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">57.3 mg</span> <li>Sodium: <span itemprop="sodiumContent">532.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">3.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.1 g</span> <li>Protein: <span itemprop="proteinContent">19.3 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
73 | 78 | 2022-08-08 08:23:20 | Hearty Beef & Vegetable Stew | Very Good | 4.3 | A heart-healthy one-dish meal made with lean top round beef, lots of vegetables, and an aromatic herb mixture. | 242 | 1 | <span itemprop="ingredients">1 lb. top round beef </span><br><span itemprop="ingredients">1 tablespoon paprika</span><br><span itemprop="ingredients">1-1/2 teaspoon oregano </span><br><span itemprop="ingredients">1/2 teaspoon chili powder</span><br><span itemprop="ingredients">1/4 teaspoon garlic powder</span><br><span itemprop="ingredients">1/4 teaspoon black pepper </span><br><span itemprop="ingredients">1/8 teaspoon red pepper </span><br><span itemprop="ingredients">1/8 teaspoon dry mustard </span><br><span itemprop="ingredients">8 red-skinned potatoes, halved </span><br><span itemprop="ingredients">3 cups finely chopped onion </span><br><span itemprop="ingredients">2 cups beef broth </span><br><span itemprop="ingredients">2 large garlic cloves, minced</span><br><span itemprop="ingredients">2 large carrots, peeled, cut into very thin 2-1/2-inch strips </span><br><span itemprop="ingredients">2 bunches mustard greens, kale, or turnip greens, stems removed, (1/2 lb. each) coarsely torn as needed nonstick spray coating </span> |
1. Partially freeze beef. Thinly slice across the grain into long strips 1/8" thick and 3" wide. 2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture. 3. Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat. 4. Add meat; cook, stirring for 5 minutes. 5. Add potatoes, onion, broth, and garlic. Cook covered, over medium heat for 20 minutes. 6. Stir in carrots, lay greens over top, and cook, covered, until carrots are tender, about 15 minutes. 7. Serve in large serving bowl, with crusty bread for dunking. Yield: 6 servings--Serving Size: about one cup |
<ul> <li class="servings">Servings Per Recipe: 1 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">384.7</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">13.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">83.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">396.0 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">20.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">5.7 g</span> <li>Protein: <span itemprop="proteinContent">43.7 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
74 | 79 | 2022-08-08 08:23:25 | Cheesy Hamburger Casserole | Good | 3.9 | A casserole the entire family will love. | 234 | 6 | <span itemprop="ingredients">2 cups elbow macaroni</span><br><span itemprop="ingredients">1 cup chopped onions</span><br><span itemprop="ingredients">1/2 cup chopped green bell pepper</span><br><span itemprop="ingredients">16 oz 93% lean ground beef</span><br><span itemprop="ingredients">2 cups shredded cheddar cheese, low fat</span><br><span itemprop="ingredients">1 can diced tomatoes</span><br><br><span itemprop="ingredients">1 tbsp oregano</span><br><span itemprop="ingredients">1 tbsp basil</span><br><span itemprop="ingredients">1 tbsp ground cumin</span><br><span itemprop="ingredients">salt and pepper to taste</span> |
Preheat oven to 350*F.Cook macaroni according to package and drain. In a skillet, saute onions and peppers until soft. Remove and set aside. Brown hamburger and drain. Add onions, peppers, meat, tomatoes, oregano, basil, cumin, salt, and pepper. Mix together. Add mixture to macaroni and pour in a baking dish coated with cooking spray. Heat in oven for 5 minutes. Add cheese to the top and bake until cheese melts and dish is bubbly. Let set for about 5 minutes before cutting. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">275.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">51.2 mg</span> <li>Sodium: <span itemprop="sodiumContent">714.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">19.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.3 g</span> <li>Protein: <span itemprop="proteinContent">28.2 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
720165 | 79 | 2022-08-08 08:23:25 | Cheesy Hamburger Casserole | Good | 3.9 | A casserole the entire family will love. | 234 | 6 | <span itemprop="ingredients">2 cups elbow macaroni</span><br><span itemprop="ingredients">1 cup chopped onions</span><br><span itemprop="ingredients">1/2 cup chopped green bell pepper</span><br><span itemprop="ingredients">16 oz 93% lean ground beef</span><br><span itemprop="ingredients">2 cups shredded cheddar cheese, low fat</span><br><span itemprop="ingredients">1 can diced tomatoes</span><br><br><span itemprop="ingredients">1 tbsp oregano</span><br><span itemprop="ingredients">1 tbsp basil</span><br><span itemprop="ingredients">1 tbsp ground cumin</span><br><span itemprop="ingredients">salt and pepper to taste</span> |
Preheat oven to 350*F.Cook macaroni according to package and drain. In a skillet, saute onions and peppers until soft. Remove and set aside. Brown hamburger and drain. Add onions, peppers, meat, tomatoes, oregano, basil, cumin, salt, and pepper. Mix together. Add mixture to macaroni and pour in a baking dish coated with cooking spray. Heat in oven for 5 minutes. Add cheese to the top and bake until cheese melts and dish is bubbly. Let set for about 5 minutes before cutting. |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">275.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.9 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">51.2 mg</span> <li>Sodium: <span itemprop="sodiumContent">714.1 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">19.5 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.3 g</span> <li>Protein: <span itemprop="proteinContent">28.2 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
75 | 80 | 2022-08-08 08:23:30 | BBQ Steak Wrap | Very Good | 4.1 | This no-hassle dish is a sure crowd pleaser! Packed with kid-friendly ingredients, it's a quick and nutritious meal that's adaptable, too. | 232 | 5 | 10 | 4 | <span itemprop="ingredients">4 8-inch whole wheat fat free tortillas</span><br><span itemprop="ingredients">2 cups baby spinach (bagged)</span><br><span itemprop="ingredients">1 cup frozen corn, thawed</span><br><span itemprop="ingredients">1 cup canned black beans, rinsed & drained</span><br><span itemprop="ingredients">1/2 cup shredded low fat cheddar cheese</span><br><span itemprop="ingredients">8 ounces thinly sliced cooked steak -OR-</span><br><span itemprop="ingredients">8 ounces thinly sliced cooked chicken breast</span><br><span itemprop="ingredients">1/4 cup BBQ sauce</span> |
Preheat the oven to 400 degrees. Divide the spinach, corn, beans, cheese and steak among the tortillas. Drizzle BBQ sauce over and wrap them up.Heat thoroughly in baking dish lightly coated with cooking spray for 10 minutes. | <ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">405.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.4 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">46.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">593.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">45.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">8.7 g</span> <li>Protein: <span itemprop="proteinContent">31.5 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
720166 | 80 | 2022-08-08 08:23:30 | BBQ Steak Wrap | Very Good | 4.1 | This no-hassle dish is a sure crowd pleaser! Packed with kid-friendly ingredients, it's a quick and nutritious meal that's adaptable, too. | 232 | 5 | 10 | 4 | <span itemprop="ingredients">4 8-inch whole wheat fat free tortillas</span><br><span itemprop="ingredients">2 cups baby spinach (bagged)</span><br><span itemprop="ingredients">1 cup frozen corn, thawed</span><br><span itemprop="ingredients">1 cup canned black beans, rinsed & drained</span><br><span itemprop="ingredients">1/2 cup shredded low fat cheddar cheese</span><br><span itemprop="ingredients">8 ounces thinly sliced cooked steak -OR-</span><br><span itemprop="ingredients">8 ounces thinly sliced cooked chicken breast</span><br><span itemprop="ingredients">1/4 cup BBQ sauce</span> |
Preheat the oven to 400 degrees. Divide the spinach, corn, beans, cheese and steak among the tortillas. Drizzle BBQ sauce over and wrap them up.Heat thoroughly in baking dish lightly coated with cooking spray for 10 minutes. | <ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">405.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.4 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">46.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">593.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">45.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">8.7 g</span> <li>Protein: <span itemprop="proteinContent">31.5 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
897 | 80 | 2022-08-08 08:23:30 | BBQ Steak Wrap | Very Good | 4.1 | This no-hassle dish is a sure crowd pleaser! Packed with kid-friendly ingredients, it's a quick and nutritious meal that's adaptable, too. | 232 | 5 | 10 | 4 | <span itemprop="ingredients">4 8-inch whole wheat fat free tortillas</span><br><span itemprop="ingredients">2 cups baby spinach (bagged)</span><br><span itemprop="ingredients">1 cup frozen corn, thawed</span><br><span itemprop="ingredients">1 cup canned black beans, rinsed & drained</span><br><span itemprop="ingredients">1/2 cup shredded low fat cheddar cheese</span><br><span itemprop="ingredients">8 ounces thinly sliced cooked steak -OR-</span><br><span itemprop="ingredients">8 ounces thinly sliced cooked chicken breast</span><br><span itemprop="ingredients">1/4 cup BBQ sauce</span> |
Preheat the oven to 400 degrees. Divide the spinach, corn, beans, cheese and steak among the tortillas. Drizzle BBQ sauce over and wrap them up.Heat thoroughly in baking dish lightly coated with cooking spray for 10 minutes. | <ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">405.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.4 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">46.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">593.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">45.1 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">8.7 g</span> <li>Protein: <span itemprop="proteinContent">31.5 g</span> </ul> |
32 | 2022-07-29 11:30:41 | Kids | Occasion | |
76 | 81 | 2022-08-08 08:23:34 | Slow Cooker Pork with Greens and Beans | Very Good | 4.4 | My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork. | 231 | 5 | 360 | 8 | <span itemprop="ingredients">Spice rub: </span><br><span itemprop="ingredients">1 tablespoon chili powder</span><br><span itemprop="ingredients">1/2 teaspoon red pepper flakes</span><br><span itemprop="ingredients">1/2 teaspoon kosher or sea salt</span><br><br><span itemprop="ingredients">2 pounds pork shoulder, visible fat removed</span><br><br><span itemprop="ingredients">3 cloves garlic, halved</span><br><span itemprop="ingredients">1 cup chicken stock, low sodium</span><br><span itemprop="ingredients">1 (14.5-ounce) can low-sodium diced tomatoes</span><br><span itemprop="ingredients">2 (14.5-ounce) cans cannellini beans, drained and rinsed</span><br><span itemprop="ingredients">2 cups escarole or kale, chopped</span><br><br><span itemprop="ingredients">1/2 cup pepitas</span> |
Pepitas are shelled pumpkin seeds, which you can find in the nuts aisle.Chef Meg used Boston Butt roast, which actually comes from the shoulder area of a pig.Escarole, also called endive, is a sturdy green that stands up well in slow-cooking dishes. You could also use kale or another sturdy green.Cannellini beans are white kidney beans that are popular in Italian cooking. Use canned for convenience, but drain and rinse them to control the salt. Use Great Northern beans if you can't find cannellini beans.Pepitas are shelled pumpkin seeds. You can omit them from the recipe if you can't find them.Try adding an additional one or two cups of stock during the last hour and instead of a slow stew, you have a great hearty soup.Serve this dish with chunks of whole-wheat bread to sop up the tasty broth. This meal is so packed full of flavor, your family will forget they're eating healthful, fiber-rich beans and dark, leafy greens, a great source of antioxidants. |
Prepare the spice rub by combining the chili powder, red pepper and salt. Rub over the pork shoulder 1 hour before cooking or the night before. Refrigerate the meat until ready to cook. Place the pork in a slow cooker with the garlic. Pour the stock over the meat. Cook on low for 5-6 hours. Remove the lid and break up the meat into large chunks. Add the diced tomatoes, beans and kale. Cook for another hour. Before serving, toast the pepitas in a dry skillet. Serve the stew warm, topped with the pepitas. Makes 8 one cup servings with 1 tablespoon pepitas as a garnish. |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">285.9</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">15.6 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">72.2 mg</span> <li>Sodium: <span itemprop="sodiumContent">408.3 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">11.7 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.6 g</span> <li>Protein: <span itemprop="proteinContent">25.9 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category |
720167 | 81 | 2022-08-08 08:23:34 | Slow Cooker Pork with Greens and Beans | Very Good | 4.4 | My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork. | 231 | 5 | 360 | 8 | <span itemprop="ingredients">Spice rub: </span><br><span itemprop="ingredients">1 tablespoon chili powder</span><br><span itemprop="ingredients">1/2 teaspoon red pepper flakes</span><br><span itemprop="ingredients">1/2 teaspoon kosher or sea salt</span><br><br><span itemprop="ingredients">2 pounds pork shoulder, visible fat removed</span><br><br><span itemprop="ingredients">3 cloves garlic, halved</span><br><span itemprop="ingredients">1 cup chicken stock, low sodium</span><br><span itemprop="ingredients">1 (14.5-ounce) can low-sodium diced tomatoes</span><br><span itemprop="ingredients">2 (14.5-ounce) cans cannellini beans, drained and rinsed</span><br><span itemprop="ingredients">2 cups escarole or kale, chopped</span><br><br><span itemprop="ingredients">1/2 cup pepitas</span> |
Pepitas are shelled pumpkin seeds, which you can find in the nuts aisle.Chef Meg used Boston Butt roast, which actually comes from the shoulder area of a pig.Escarole, also called endive, is a sturdy green that stands up well in slow-cooking dishes. You could also use kale or another sturdy green.Cannellini beans are white kidney beans that are popular in Italian cooking. Use canned for convenience, but drain and rinse them to control the salt. Use Great Northern beans if you can't find cannellini beans.Pepitas are shelled pumpkin seeds. You can omit them from the recipe if you can't find them.Try adding an additional one or two cups of stock during the last hour and instead of a slow stew, you have a great hearty soup.Serve this dish with chunks of whole-wheat bread to sop up the tasty broth. This meal is so packed full of flavor, your family will forget they're eating healthful, fiber-rich beans and dark, leafy greens, a great source of antioxidants. |
Prepare the spice rub by combining the chili powder, red pepper and salt. Rub over the pork shoulder 1 hour before cooking or the night before. Refrigerate the meat until ready to cook. Place the pork in a slow cooker with the garlic. Pour the stock over the meat. Cook on low for 5-6 hours. Remove the lid and break up the meat into large chunks. Add the diced tomatoes, beans and kale. Cook for another hour. Before serving, toast the pepitas in a dry skillet. Serve the stew warm, topped with the pepitas. Makes 8 one cup servings with 1 tablespoon pepitas as a garnish. |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">285.9</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">15.6 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">72.2 mg</span> <li>Sodium: <span itemprop="sodiumContent">408.3 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">11.7 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.6 g</span> <li>Protein: <span itemprop="proteinContent">25.9 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course |
737 | 81 | 2022-08-08 08:23:34 | Slow Cooker Pork with Greens and Beans | Very Good | 4.4 | My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork. | 231 | 5 | 360 | 8 | <span itemprop="ingredients">Spice rub: </span><br><span itemprop="ingredients">1 tablespoon chili powder</span><br><span itemprop="ingredients">1/2 teaspoon red pepper flakes</span><br><span itemprop="ingredients">1/2 teaspoon kosher or sea salt</span><br><br><span itemprop="ingredients">2 pounds pork shoulder, visible fat removed</span><br><br><span itemprop="ingredients">3 cloves garlic, halved</span><br><span itemprop="ingredients">1 cup chicken stock, low sodium</span><br><span itemprop="ingredients">1 (14.5-ounce) can low-sodium diced tomatoes</span><br><span itemprop="ingredients">2 (14.5-ounce) cans cannellini beans, drained and rinsed</span><br><span itemprop="ingredients">2 cups escarole or kale, chopped</span><br><br><span itemprop="ingredients">1/2 cup pepitas</span> |
Pepitas are shelled pumpkin seeds, which you can find in the nuts aisle.Chef Meg used Boston Butt roast, which actually comes from the shoulder area of a pig.Escarole, also called endive, is a sturdy green that stands up well in slow-cooking dishes. You could also use kale or another sturdy green.Cannellini beans are white kidney beans that are popular in Italian cooking. Use canned for convenience, but drain and rinse them to control the salt. Use Great Northern beans if you can't find cannellini beans.Pepitas are shelled pumpkin seeds. You can omit them from the recipe if you can't find them.Try adding an additional one or two cups of stock during the last hour and instead of a slow stew, you have a great hearty soup.Serve this dish with chunks of whole-wheat bread to sop up the tasty broth. This meal is so packed full of flavor, your family will forget they're eating healthful, fiber-rich beans and dark, leafy greens, a great source of antioxidants. |
Prepare the spice rub by combining the chili powder, red pepper and salt. Rub over the pork shoulder 1 hour before cooking or the night before. Refrigerate the meat until ready to cook. Place the pork in a slow cooker with the garlic. Pour the stock over the meat. Cook on low for 5-6 hours. Remove the lid and break up the meat into large chunks. Add the diced tomatoes, beans and kale. Cook for another hour. Before serving, toast the pepitas in a dry skillet. Serve the stew warm, topped with the pepitas. Makes 8 one cup servings with 1 tablespoon pepitas as a garnish. |
<ul> <li class="servings">Servings Per Recipe: 8 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">285.9</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">15.6 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">72.2 mg</span> <li>Sodium: <span itemprop="sodiumContent">408.3 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">11.7 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.6 g</span> <li>Protein: <span itemprop="proteinContent">25.9 g</span> </ul> |
26 | 2022-07-29 11:30:05 | Slow Cooker | Occasion |
77 | 82 | 2022-08-08 08:23:40 | Brown Sugar-Mustard Pork Chops | Very Good | 4.4 | This is such an easy recipe for boneless pork chops--just three ingredients! | 228 | 30 | 25 | 6 | <span itemprop="ingredients">6 boneless pork loin chops</span><br><span itemprop="ingredients">1/3 cup yellow mustard</span><br><span itemprop="ingredients">1/2 cup brown sugar</span> | Mix mustard and sugar. Pour over pork chops. Bake at 350 for 25 minutes. | <ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">228.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.8 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">51.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">204.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">24.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.5 g</span> <li>Protein: <span itemprop="proteinContent">20.7 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
720169 | 82 | 2022-08-08 08:23:40 | Brown Sugar-Mustard Pork Chops | Very Good | 4.4 | This is such an easy recipe for boneless pork chops--just three ingredients! | 228 | 30 | 25 | 6 | <span itemprop="ingredients">6 boneless pork loin chops</span><br><span itemprop="ingredients">1/3 cup yellow mustard</span><br><span itemprop="ingredients">1/2 cup brown sugar</span> | Mix mustard and sugar. Pour over pork chops. Bake at 350 for 25 minutes. | <ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">228.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.8 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">51.1 mg</span> <li>Sodium: <span itemprop="sodiumContent">204.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">24.6 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.5 g</span> <li>Protein: <span itemprop="proteinContent">20.7 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
78 | 83 | 2022-08-08 08:23:50 | Cocoa Crusted Pork Tenderloin | Very Good | 4.0 | This dish inspired by Costa Rican spices seems exotic, but it uses spices and ingredients you already have around the house: coffee, cocoa and cinnamon. You'll wonder why you've been relegating these flavorings to dessert! | 227 | 3 | 15 | 4 | <span itemprop="ingredients">1 T cocoa powder, unsweetened</span><br><span itemprop="ingredients">1 t instant coffee</span><br><span itemprop="ingredients">1/2 t cinnamon, ground</span><br><span itemprop="ingredients">1/2 t chili powder</span><br><span itemprop="ingredients">1 T canola oil</span><br><span itemprop="ingredients">1 lb. (16 oz) pork tenderloin, trimmed of surface fat</span><br> |
Preheat oven to 400 degrees. Combine the spices in a small mixing bowl. Trim fat from pork tenderloin and remove the thin silver tendon that may be running down the center of the loin. Rub the tenderloin with the canola oil. Dust the loin with all of the spice mixture. Heat a cast iron or heavy bottom pan to high heat. Spray with nonstick cooking spray. Place the tenderloin in the pan and sear on all sides. Transfer the pan to the oven and roast for 15 minutes or until the internal temperature reaches 145 degrees. Remove the pan from the oven. (Remember the handle will be hot!) Place the meat on a cutting board and allow to rest for 5 minutes. Slice. Serve with this mole sauce. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">264.0</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">13.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">89.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">66.2 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">1.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.4 g</span> <li>Protein: <span itemprop="proteinContent">33.7 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
720171 | 83 | 2022-08-08 08:23:50 | Cocoa Crusted Pork Tenderloin | Very Good | 4.0 | This dish inspired by Costa Rican spices seems exotic, but it uses spices and ingredients you already have around the house: coffee, cocoa and cinnamon. You'll wonder why you've been relegating these flavorings to dessert! | 227 | 3 | 15 | 4 | <span itemprop="ingredients">1 T cocoa powder, unsweetened</span><br><span itemprop="ingredients">1 t instant coffee</span><br><span itemprop="ingredients">1/2 t cinnamon, ground</span><br><span itemprop="ingredients">1/2 t chili powder</span><br><span itemprop="ingredients">1 T canola oil</span><br><span itemprop="ingredients">1 lb. (16 oz) pork tenderloin, trimmed of surface fat</span><br> |
Preheat oven to 400 degrees. Combine the spices in a small mixing bowl. Trim fat from pork tenderloin and remove the thin silver tendon that may be running down the center of the loin. Rub the tenderloin with the canola oil. Dust the loin with all of the spice mixture. Heat a cast iron or heavy bottom pan to high heat. Spray with nonstick cooking spray. Place the tenderloin in the pan and sear on all sides. Transfer the pan to the oven and roast for 15 minutes or until the internal temperature reaches 145 degrees. Remove the pan from the oven. (Remember the handle will be hot!) Place the meat on a cutting board and allow to rest for 5 minutes. Slice. Serve with this mole sauce. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">264.0</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">13.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">89.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">66.2 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">1.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">3.4 g</span> <li>Protein: <span itemprop="proteinContent">33.7 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
79 | 84 | 2022-08-08 08:24:02 | Apple and Pork Stir-fry with Ginger | Very Good | 4.1 | This super simple supper is packed full of fruits and veggies. | 223 | 10 | 15 | 1 | <span itemprop="ingredients">2 Tbsp. peach jam, preferably fruit sweetened</span><br><span itemprop="ingredients">2 Tbsp. reduced sodium soy sauce </span><br><span itemprop="ingredients">2 Tbsp. water</span><br><span itemprop="ingredients">1/2 tsp. cornstarch</span><br><span itemprop="ingredients">1 1/2 tsp. dark toasted sesame oil</span><br><span itemprop="ingredients">1 Tbsp. finely minced fresh ginger root</span><br><span itemprop="ingredients">1/2 pound (8 ounces) pork tenderloin, cut into thin strips</span><br><span itemprop="ingredients">1 1/2 tsp. canola oil</span><br><span itemprop="ingredients">1 cup chopped red bell pepper </span><br><span itemprop="ingredients">1 cup chopped green bell pepper</span><br><span itemprop="ingredients">1 cup chopped yellow bell pepper</span><br><span itemprop="ingredients">1 can (8 ounces) sliced water chestnuts, drained</span><br><span itemprop="ingredients">2 firm apples, such as Fuji or Gala, cut into one-inch pieces</span><br><span itemprop="ingredients">1/2 cup scallions, thinly sliced</span><br><span itemprop="ingredients">Freshly ground black pepper, to taste </span><br> |
Featured in the revised edition of The New American Plate.Printed with permission from the American Institute for Cancer Research | 1. In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. 2. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes.3. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. 4. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper. Makes 4 servings (2 oz cooked pork per serving.) The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results. |
<ul> <li class="servings">Servings Per Recipe: 1 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">312.8</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">8.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">44.8 mg</span> <li>Sodium: <span itemprop="sodiumContent">498.0 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">41.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">5.6 g</span> <li>Protein: <span itemprop="proteinContent">19.5 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category |
80 | 85 | 2022-08-08 08:24:07 | Ginger Beef | Very Good | 4.1 | A terrific dish when served over a bed of brown rice. | 221 | 4 | <span itemprop="ingredients">1 lb flank steak</span><br><span itemprop="ingredients">2 tbsp lite soy sauce</span><br><span itemprop="ingredients">2 tbsp seasoned rice vinegar</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">2 tsp ginger, ground</span><br><span itemprop="ingredients">1 tsp garlic powder</span><br><span itemprop="ingredients">10 slices (1" dia) fresh ginger root</span><br><span itemprop="ingredients">8 large sized scallions</span><br><span itemprop="ingredients">2 tsp corn starch</span> |
Combine soy sauce, rice vinegar, water, ground ginger and ground garlic. Defrost and slice meat into 1" strips. Cut against the grain of the meat. Put in refrigerator container and place in refrigerator at least 20 minutes.Peel ginger root, slice into thin wafers. Dice them up with kitchen knife. Wash scallions and slice them into small wafers. Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray. When vegetables are browned, add meat, liquid and all, to skillet or wok. Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid. If so, add 1 tbsp water at a time until no burning will occur.Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.For a little extra cooking time, turn down by half and let set, but don't leave it for more than 1 minute. Number of Servings: 4Recipe submitted by SparkPeople user SERRA55. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">207.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">8.0 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">52.2 mg</span> <li>Sodium: <span itemprop="sodiumContent">493.0 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">10.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">22.9 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
258 | 85 | 2022-08-08 08:24:07 | Ginger Beef | Very Good | 4.1 | A terrific dish when served over a bed of brown rice. | 221 | 4 | <span itemprop="ingredients">1 lb flank steak</span><br><span itemprop="ingredients">2 tbsp lite soy sauce</span><br><span itemprop="ingredients">2 tbsp seasoned rice vinegar</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">2 tsp ginger, ground</span><br><span itemprop="ingredients">1 tsp garlic powder</span><br><span itemprop="ingredients">10 slices (1" dia) fresh ginger root</span><br><span itemprop="ingredients">8 large sized scallions</span><br><span itemprop="ingredients">2 tsp corn starch</span> |
Combine soy sauce, rice vinegar, water, ground ginger and ground garlic. Defrost and slice meat into 1" strips. Cut against the grain of the meat. Put in refrigerator container and place in refrigerator at least 20 minutes.Peel ginger root, slice into thin wafers. Dice them up with kitchen knife. Wash scallions and slice them into small wafers. Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray. When vegetables are browned, add meat, liquid and all, to skillet or wok. Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid. If so, add 1 tbsp water at a time until no burning will occur.Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.For a little extra cooking time, turn down by half and let set, but don't leave it for more than 1 minute. Number of Servings: 4Recipe submitted by SparkPeople user SERRA55. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">207.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">8.0 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">52.2 mg</span> <li>Sodium: <span itemprop="sodiumContent">493.0 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">10.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">22.9 g</span> </ul> |
9 | 2022-07-29 11:27:10 | Asian | Cuisine | |||
720172 | 85 | 2022-08-08 08:24:07 | Ginger Beef | Very Good | 4.1 | A terrific dish when served over a bed of brown rice. | 221 | 4 | <span itemprop="ingredients">1 lb flank steak</span><br><span itemprop="ingredients">2 tbsp lite soy sauce</span><br><span itemprop="ingredients">2 tbsp seasoned rice vinegar</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">2 tsp ginger, ground</span><br><span itemprop="ingredients">1 tsp garlic powder</span><br><span itemprop="ingredients">10 slices (1" dia) fresh ginger root</span><br><span itemprop="ingredients">8 large sized scallions</span><br><span itemprop="ingredients">2 tsp corn starch</span> |
Combine soy sauce, rice vinegar, water, ground ginger and ground garlic. Defrost and slice meat into 1" strips. Cut against the grain of the meat. Put in refrigerator container and place in refrigerator at least 20 minutes.Peel ginger root, slice into thin wafers. Dice them up with kitchen knife. Wash scallions and slice them into small wafers. Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray. When vegetables are browned, add meat, liquid and all, to skillet or wok. Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid. If so, add 1 tbsp water at a time until no burning will occur.Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.For a little extra cooking time, turn down by half and let set, but don't leave it for more than 1 minute. Number of Servings: 4Recipe submitted by SparkPeople user SERRA55. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">207.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">8.0 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">52.2 mg</span> <li>Sodium: <span itemprop="sodiumContent">493.0 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">10.3 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.6 g</span> <li>Protein: <span itemprop="proteinContent">22.9 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
81 | 86 | 2022-08-08 08:24:11 | One-Minute Microwave Muffin | Very Good | 4.3 | Tight on time? This quick breakfast literally takes one minute. Set your stopwatch..and GO! | 218 | 1 | 1 | 1 | <span itemprop="ingredients">1 large egg</span><br><span itemprop="ingredients">2 oz deli meat (I like ham or turkey)</span><br><span itemprop="ingredients">1 oz cheese (I use slices, but you could also use shredded)</span><br><span itemprop="ingredients">1 English muffin (recipe calories are for Thomas' Better Start High Fiber muffins)</span><br><span itemprop="ingredients">non-stick spray, pinch salt, pepper or other seasoning you like</span><br><span itemprop="ingredients">Ziplock one-cup snack size container (or a glass bowl, or ceramic dish - basically I use this cause it makes the egg a perfect round shape to fit the muffin - so in this case - size matters!)</span> |
Spray the Ziplock cup with cooking spray. Crack egg into the container and add your salt, pepper or other seasoning and beat with a fork until scrambled. Pop in the microwave for 20 seconds.Meanwhile, split English muffin and pop in toaster.Take out egg (it will still be runny) and top with cheese and meat. Pop back in microwave for another 30 seconds.Grab a paper towel or napkin and take the hot, toasted muffin out of the toaster. When the egg beeps, grab it out of the microwave and dump the contents on top of the muffin. Sandwich and GO! |
<ul> <li class="servings">Servings Per Recipe: 1 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">281.0</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">9.3 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">222.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">1,134.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">25.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">5.0 g</span> <li>Protein: <span itemprop="proteinContent">26.2 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |
463 | 86 | 2022-08-08 08:24:11 | One-Minute Microwave Muffin | Very Good | 4.3 | Tight on time? This quick breakfast literally takes one minute. Set your stopwatch..and GO! | 218 | 1 | 1 | 1 | <span itemprop="ingredients">1 large egg</span><br><span itemprop="ingredients">2 oz deli meat (I like ham or turkey)</span><br><span itemprop="ingredients">1 oz cheese (I use slices, but you could also use shredded)</span><br><span itemprop="ingredients">1 English muffin (recipe calories are for Thomas' Better Start High Fiber muffins)</span><br><span itemprop="ingredients">non-stick spray, pinch salt, pepper or other seasoning you like</span><br><span itemprop="ingredients">Ziplock one-cup snack size container (or a glass bowl, or ceramic dish - basically I use this cause it makes the egg a perfect round shape to fit the muffin - so in this case - size matters!)</span> |
Spray the Ziplock cup with cooking spray. Crack egg into the container and add your salt, pepper or other seasoning and beat with a fork until scrambled. Pop in the microwave for 20 seconds.Meanwhile, split English muffin and pop in toaster.Take out egg (it will still be runny) and top with cheese and meat. Pop back in microwave for another 30 seconds.Grab a paper towel or napkin and take the hot, toasted muffin out of the toaster. When the egg beeps, grab it out of the microwave and dump the contents on top of the muffin. Sandwich and GO! |
<ul> <li class="servings">Servings Per Recipe: 1 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">281.0</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">9.3 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">222.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">1,134.5 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">25.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">5.0 g</span> <li>Protein: <span itemprop="proteinContent">26.2 g</span> </ul> |
16 | 2022-07-29 11:28:39 | Breakfast | Course | |
82 | 87 | 2022-08-08 08:24:18 | Balsamic-Glazed Pork Tenderloin | Very Good | 4.6 | This dish is sweet, tangy and just delicious--and SO easy, too! | 206 | 6 | <span itemprop="ingredients">1 1/2 lb pork tenderloin</span><br><span itemprop="ingredients">1/4 tsp salt</span><br><span itemprop="ingredients">1/8 tsp black pepper</span><br><span itemprop="ingredients">1/4 cup balsamic vinegar</span><br><span itemprop="ingredients">3 tblsp brown sugar blend splenda</span><br> | preheat oven to 425rinse pork and pat dry season with salt and pepper and brown in skillet until all sides carmelized this should only take a few minutes remove pork to same pan on medium low heat add the balsamic vinegar and stir to loosen up all the brown bits from bottom of pan add the brown sugar and stir until mixed and becomes glaze like place pork back in pan and turn to coat place pan in roasting pan and palce in oven roast for 25 minutes or until portk is cooked glaze periodically with the glaze in the panserves 6 4 oz each |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">257.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">9.3 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">89.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">162.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">7.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">33.3 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | |||
720176 | 87 | 2022-08-08 08:24:18 | Balsamic-Glazed Pork Tenderloin | Very Good | 4.6 | This dish is sweet, tangy and just delicious--and SO easy, too! | 206 | 6 | <span itemprop="ingredients">1 1/2 lb pork tenderloin</span><br><span itemprop="ingredients">1/4 tsp salt</span><br><span itemprop="ingredients">1/8 tsp black pepper</span><br><span itemprop="ingredients">1/4 cup balsamic vinegar</span><br><span itemprop="ingredients">3 tblsp brown sugar blend splenda</span><br> | preheat oven to 425rinse pork and pat dry season with salt and pepper and brown in skillet until all sides carmelized this should only take a few minutes remove pork to same pan on medium low heat add the balsamic vinegar and stir to loosen up all the brown bits from bottom of pan add the brown sugar and stir until mixed and becomes glaze like place pork back in pan and turn to coat place pan in roasting pan and palce in oven roast for 25 minutes or until portk is cooked glaze periodically with the glaze in the panserves 6 4 oz each |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">257.4</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">9.3 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">89.6 mg</span> <li>Sodium: <span itemprop="sodiumContent">162.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">7.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">33.3 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |||
83 | 88 | 2022-08-08 08:24:29 | Mongolian Beef | Very Good | 4.6 | 200 | 4 | <span itemprop="ingredients">1 lb of flank steak or cube steak, thinly sliced crosswise</span><br><span itemprop="ingredients">1/4 cup of cornstarch</span><br><span itemprop="ingredients">3 teaspoons of canola oil</span><br><span itemprop="ingredients">1/2 teaspoon grated ginger (about 1/2 inch piece)</span><br><span itemprop="ingredients">1 tablespoon minced garlic (about 2 -3 large cloves)</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">1/2 cup low sodium soy sauce</span><br><span itemprop="ingredients">1/2 cup brown sugar</span><br><span itemprop="ingredients">1/2 teaspoon red pepper flakes</span><br><span itemprop="ingredients">3 large green onions, sliced</span> |
1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch. Begin to cook the rice while you prepare the rest of the meal.2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.3. Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user WMGABBY. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">295.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.8 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">56.7 mg</span> <li>Sodium: <span itemprop="sodiumContent">987.3 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">21.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.2 g</span> <li>Protein: <span itemprop="proteinContent">24.1 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category | ||||
261 | 88 | 2022-08-08 08:24:29 | Mongolian Beef | Very Good | 4.6 | 200 | 4 | <span itemprop="ingredients">1 lb of flank steak or cube steak, thinly sliced crosswise</span><br><span itemprop="ingredients">1/4 cup of cornstarch</span><br><span itemprop="ingredients">3 teaspoons of canola oil</span><br><span itemprop="ingredients">1/2 teaspoon grated ginger (about 1/2 inch piece)</span><br><span itemprop="ingredients">1 tablespoon minced garlic (about 2 -3 large cloves)</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">1/2 cup low sodium soy sauce</span><br><span itemprop="ingredients">1/2 cup brown sugar</span><br><span itemprop="ingredients">1/2 teaspoon red pepper flakes</span><br><span itemprop="ingredients">3 large green onions, sliced</span> |
1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch. Begin to cook the rice while you prepare the rest of the meal.2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.3. Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user WMGABBY. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">295.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.8 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">56.7 mg</span> <li>Sodium: <span itemprop="sodiumContent">987.3 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">21.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.2 g</span> <li>Protein: <span itemprop="proteinContent">24.1 g</span> </ul> |
9 | 2022-07-29 11:27:10 | Asian | Cuisine | ||||
720179 | 88 | 2022-08-08 08:24:29 | Mongolian Beef | Very Good | 4.6 | 200 | 4 | <span itemprop="ingredients">1 lb of flank steak or cube steak, thinly sliced crosswise</span><br><span itemprop="ingredients">1/4 cup of cornstarch</span><br><span itemprop="ingredients">3 teaspoons of canola oil</span><br><span itemprop="ingredients">1/2 teaspoon grated ginger (about 1/2 inch piece)</span><br><span itemprop="ingredients">1 tablespoon minced garlic (about 2 -3 large cloves)</span><br><span itemprop="ingredients">1/2 cup water</span><br><span itemprop="ingredients">1/2 cup low sodium soy sauce</span><br><span itemprop="ingredients">1/2 cup brown sugar</span><br><span itemprop="ingredients">1/2 teaspoon red pepper flakes</span><br><span itemprop="ingredients">3 large green onions, sliced</span> |
1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch. Begin to cook the rice while you prepare the rest of the meal.2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.3. Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user WMGABBY. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">295.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.8 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">56.7 mg</span> <li>Sodium: <span itemprop="sodiumContent">987.3 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">21.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.2 g</span> <li>Protein: <span itemprop="proteinContent">24.1 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | ||||
84 | 89 | 2022-08-08 08:24:38 | Curried Mango Pork Chops | Very Good | 4.3 | These saut?ed boneless pork chops with a curried pan sauce make a quick weeknight dinner. Save this recipe! | 199 | 15 | 15 | 1 | <span itemprop="ingredients">4 (4-ounce) boneless pork chops, 3/4-inch thick</span><br><br><span itemprop="ingredients">2 teaspoons curry powder</span><br><br><span itemprop="ingredients">1/4 teaspoon seasoned salt</span><br><br><span itemprop="ingredients">2 teaspoons vegetable oil</span><br><br><span itemprop="ingredients">4 sliced green onions</span><br><br><span itemprop="ingredients">1/4 cup raisins</span><br><br><span itemprop="ingredients">1/3 cup chicken broth</span><br><br><span itemprop="ingredients">1 teaspoon cornstarch</span><br><br><span itemprop="ingredients">1 fresh mango, peeled and diced</span><br><br><span itemprop="ingredients">2 tablespoons flaked coconut </span><br><br> |
Serve with hot cooked rice or warm corn tortillas. | Season chops with curry powder and seasoned salt. Heat oil in large skillet over medium-high heat. Brown chops on both sides, turning once, for a total of 7-8 minutes. Remove chops from pan, reserve. In small bowl stir cornstarch well into chicken broth. Add onions, raisins, and chicken broth mixture into skillet; cook and stir until slightly thickened. Return chops to pan; heat through. Serve chops garnished with mango and coconut. Makes 4 servings (3 oz cooked pork per serving.)Recipe courtesy of National Pork Board For more recipes and ideas, please check out www.TheOtherWhiteMeat.com |
<ul> <li class="servings">Servings Per Recipe: 1 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">274.6</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">11.1 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">67.5 mg</span> <li>Sodium: <span itemprop="sodiumContent">278.2 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">19.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">2.2 g</span> <li>Protein: <span itemprop="proteinContent">24.6 g</span> </ul> |
2 | 2022-07-29 11:26:02 | Beef / Pork | Category |
85 | 90 | 2022-08-08 08:24:47 | Broiled Tilapia Parmesan | Very Good | 4.6 | Delicious and quick, this dish is a great way to get more fish into your healthy meal plan! We think this baked tilapia recipe can't be beat! | 1539 | 5 | 10 | 4 | <span itemprop="ingredients">1/4 cup Parmesan cheese </span><br><span itemprop="ingredients">2 tablespoons butter, softened </span><br><span itemprop="ingredients">1 tablespoon and 1-1/2 teaspoons reduced-fat mayonnaise </span><br><span itemprop="ingredients">1 tablespoon fresh lemon juice </span><br><span itemprop="ingredients">1/8 teaspoon dried basil </span><br><span itemprop="ingredients">1/8 teaspoon ground black pepper </span><br><span itemprop="ingredients">1/8 teaspoon onion powder </span><br><span itemprop="ingredients">1/8 teaspoon celery seed</span><br><span itemprop="ingredients">1 pound tilapia fillets </span> |
Serve with broccoli and brown rice. | Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish. Makes 4 servings. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">177.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">63.4 mg</span> <li>Sodium: <span itemprop="sodiumContent">232.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">1.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">19.6 g</span> </ul> |
3 | 2022-07-29 11:26:13 | Fish | Category |
282 | 90 | 2022-08-08 08:24:47 | Broiled Tilapia Parmesan | Very Good | 4.6 | Delicious and quick, this dish is a great way to get more fish into your healthy meal plan! We think this baked tilapia recipe can't be beat! | 1539 | 5 | 10 | 4 | <span itemprop="ingredients">1/4 cup Parmesan cheese </span><br><span itemprop="ingredients">2 tablespoons butter, softened </span><br><span itemprop="ingredients">1 tablespoon and 1-1/2 teaspoons reduced-fat mayonnaise </span><br><span itemprop="ingredients">1 tablespoon fresh lemon juice </span><br><span itemprop="ingredients">1/8 teaspoon dried basil </span><br><span itemprop="ingredients">1/8 teaspoon ground black pepper </span><br><span itemprop="ingredients">1/8 teaspoon onion powder </span><br><span itemprop="ingredients">1/8 teaspoon celery seed</span><br><span itemprop="ingredients">1 pound tilapia fillets </span> |
Serve with broccoli and brown rice. | Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish. Makes 4 servings. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">177.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">63.4 mg</span> <li>Sodium: <span itemprop="sodiumContent">232.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">1.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">19.6 g</span> </ul> |
10 | 2022-07-29 11:27:20 | Italian | Cuisine |
506 | 90 | 2022-08-08 08:24:47 | Broiled Tilapia Parmesan | Very Good | 4.6 | Delicious and quick, this dish is a great way to get more fish into your healthy meal plan! We think this baked tilapia recipe can't be beat! | 1539 | 5 | 10 | 4 | <span itemprop="ingredients">1/4 cup Parmesan cheese </span><br><span itemprop="ingredients">2 tablespoons butter, softened </span><br><span itemprop="ingredients">1 tablespoon and 1-1/2 teaspoons reduced-fat mayonnaise </span><br><span itemprop="ingredients">1 tablespoon fresh lemon juice </span><br><span itemprop="ingredients">1/8 teaspoon dried basil </span><br><span itemprop="ingredients">1/8 teaspoon ground black pepper </span><br><span itemprop="ingredients">1/8 teaspoon onion powder </span><br><span itemprop="ingredients">1/8 teaspoon celery seed</span><br><span itemprop="ingredients">1 pound tilapia fillets </span> |
Serve with broccoli and brown rice. | Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish. Makes 4 servings. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">177.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">10.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">63.4 mg</span> <li>Sodium: <span itemprop="sodiumContent">232.6 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">1.2 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">19.6 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course |
86 | 91 | 2022-08-08 08:24:52 | World's Best (and Easiest) Salmon | Very Good | 4.5 | Forget fancy spices--four ingredients are all you need to make this deliciously simple supper. | 656 | 65 | 15 | 4 | <span itemprop="ingredients">1/4 cup pure maple syrup (NOT pancake syrup!) or honey</span><br><span itemprop="ingredients">1/4 cup soy sauce</span><br><span itemprop="ingredients">2-3 cloves minced garlic</span><br><span itemprop="ingredients">12 ounces fresh or thawed salmon</span> | I usually go for the more complicated recipes, assuming that the more ingredients and preparation steps, the better. Not after trying this recipe! | Combine the first 3 ingredients in a gallon-size ziploc bag, shake it up, and then add the salmon. Allow to marinate in the refrigerator for an hour, turning after half an hour. Pour the salmon and the marinade into a baking dish and bake in a 350 degree oven, covered with foil, for 15 minutes. The salmon is done when it flakes easily at the thickest part. Enjoy! Makes (4) 3 ounce servings. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">183.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">5.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">47.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">937.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">14.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.2 g</span> <li>Protein: <span itemprop="proteinContent">18.0 g</span> </ul> |
3 | 2022-07-29 11:26:13 | Fish | Category |
253 | 91 | 2022-08-08 08:24:52 | World's Best (and Easiest) Salmon | Very Good | 4.5 | Forget fancy spices--four ingredients are all you need to make this deliciously simple supper. | 656 | 65 | 15 | 4 | <span itemprop="ingredients">1/4 cup pure maple syrup (NOT pancake syrup!) or honey</span><br><span itemprop="ingredients">1/4 cup soy sauce</span><br><span itemprop="ingredients">2-3 cloves minced garlic</span><br><span itemprop="ingredients">12 ounces fresh or thawed salmon</span> | I usually go for the more complicated recipes, assuming that the more ingredients and preparation steps, the better. Not after trying this recipe! | Combine the first 3 ingredients in a gallon-size ziploc bag, shake it up, and then add the salmon. Allow to marinate in the refrigerator for an hour, turning after half an hour. Pour the salmon and the marinade into a baking dish and bake in a 350 degree oven, covered with foil, for 15 minutes. The salmon is done when it flakes easily at the thickest part. Enjoy! Makes (4) 3 ounce servings. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">183.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">5.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">47.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">937.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">14.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.2 g</span> <li>Protein: <span itemprop="proteinContent">18.0 g</span> </ul> |
9 | 2022-07-29 11:27:10 | Asian | Cuisine |
515 | 91 | 2022-08-08 08:24:52 | World's Best (and Easiest) Salmon | Very Good | 4.5 | Forget fancy spices--four ingredients are all you need to make this deliciously simple supper. | 656 | 65 | 15 | 4 | <span itemprop="ingredients">1/4 cup pure maple syrup (NOT pancake syrup!) or honey</span><br><span itemprop="ingredients">1/4 cup soy sauce</span><br><span itemprop="ingredients">2-3 cloves minced garlic</span><br><span itemprop="ingredients">12 ounces fresh or thawed salmon</span> | I usually go for the more complicated recipes, assuming that the more ingredients and preparation steps, the better. Not after trying this recipe! | Combine the first 3 ingredients in a gallon-size ziploc bag, shake it up, and then add the salmon. Allow to marinate in the refrigerator for an hour, turning after half an hour. Pour the salmon and the marinade into a baking dish and bake in a 350 degree oven, covered with foil, for 15 minutes. The salmon is done when it flakes easily at the thickest part. Enjoy! Makes (4) 3 ounce servings. |
<ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">183.1</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">5.5 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">47.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">937.4 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">14.9 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.2 g</span> <li>Protein: <span itemprop="proteinContent">18.0 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course |
87 | 92 | 2022-08-08 08:25:04 | Lemon Garlic Tilapia | Very Good | 4.4 | I don't like fish much, but I love this baked tilapia recipe! I think the sauce can be used with other fish/seafood. | 558 | 4 | <span itemprop="ingredients">4 tilapia fillets</span><br><span itemprop="ingredients">1 tbsp olive oil</span><br><span itemprop="ingredients">1 tbsp butter or margarine</span><br><span itemprop="ingredients">Juice of 1 lemon</span><br><span itemprop="ingredients">1 tsp garlic salt</span><br><span itemprop="ingredients">1 tsp dried parsley flakes</span><br><span itemprop="ingredients">Dash of salt</span><br><span itemprop="ingredients">Cayenne pepper to taste</span> |
Preheat oven to 400.Spray a baking dish with non-stick cooking spray.Melt butter in microwave.Add olive oil, lemon juice, garlic powder, salt and parsley and saute for a few minutes.Pour over tilapia fillets in baking pan.Sprinkle some cayenne pepper on top of fish.Bake in preheated oven for about 13 minutes, and broil for an additional 2-3 minutes. | <ul> <li class="servings">Servings Per Recipe: 4 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">175.2</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">7.3 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">57.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">116.7 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">1.8 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.3 g</span> <li>Protein: <span itemprop="proteinContent">26.1 g</span> </ul> |
3 | 2022-07-29 11:26:13 | Fish | Category | |||
88 | 93 | 2022-08-08 08:25:15 | Broiled Tilapia Parmesan | Very Good | 4.6 | This quick, easy, inexpensive and surprisingly cheesy baked tilapia recipe can be made with any white fish. I just happened to have tilapia handy. | 356 | 5 | 10 | 2 | <span itemprop="ingredients">2 tilapia fillets (5 oz to 6 oz each - if frozen, be sure to thaw fully before cooking)</span><br><span itemprop="ingredients">2 teaspoons light mayonnaise </span><br><span itemprop="ingredients">2 teaspoons non-fat plain yogurt</span><br><span itemprop="ingredients">1/4 cup shredded parmesan cheese</span><br><span itemprop="ingredients">2 to 4 sprigs of fresh dill</span><br><span itemprop="ingredients">1 tsp garlic powder or garlic salt, divided</span><br><span itemprop="ingredients">black pepper (use as much or as little as you like)</span><br><span itemprop="ingredients">non-stick cooking spray</span><br> |
Makes 2 servings, 5oz-6oz depending on size of fillets.1. Place mayonnaise, yogurt and parmesan cheese in a small bowl, mix with a spoon until well combined.2. Cover a cookie sheet with aluminum and spray with non-stick cooking spray of your choice.3. Set oven to broil on high (if you have that option)4. Place tilapia fillets onto cookie sheet, about 2 inches apart.5. Divide the cheese mixture and spread half onto each fillet with a spoon, using the back of the spoon to distribute evenly over fish.6. Rub dill between your fingers to separate and sprinkle 1 to 2 sprigs worth of leaves over each fillet.7. Sprinkle each fillet with half of the garlic powder or garlic salt and desired amount of Black Pepper.8. Place cookie sheet into oven about 6" below the broiler. (I used the first level down from the very top).9. Watch fish carefully. Depending on the weight of the fillets it will take between 5-7 minutes to cook fully. When you notice the cheese starting to brown, check fish every 30 seconds to see if it's done. Fish will flake easily with a fork when fully cooked.10. Turn broiler off and leave fish in oven about 5 minutes. (This is optional, but will ensure it's cooked all the way and give you a chance to finish the rest of your preparation)11. Remove from oven and serve with side dishes of your choice. |
<ul> <li class="servings">Servings Per Recipe: 2 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">271.9</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">8.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">105.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">300.9 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">1.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">48.5 g</span> </ul> |
3 | 2022-07-29 11:26:13 | Fish | Category | |
720133 | 93 | 2022-08-08 08:25:15 | Broiled Tilapia Parmesan | Very Good | 4.6 | This quick, easy, inexpensive and surprisingly cheesy baked tilapia recipe can be made with any white fish. I just happened to have tilapia handy. | 356 | 5 | 10 | 2 | <span itemprop="ingredients">2 tilapia fillets (5 oz to 6 oz each - if frozen, be sure to thaw fully before cooking)</span><br><span itemprop="ingredients">2 teaspoons light mayonnaise </span><br><span itemprop="ingredients">2 teaspoons non-fat plain yogurt</span><br><span itemprop="ingredients">1/4 cup shredded parmesan cheese</span><br><span itemprop="ingredients">2 to 4 sprigs of fresh dill</span><br><span itemprop="ingredients">1 tsp garlic powder or garlic salt, divided</span><br><span itemprop="ingredients">black pepper (use as much or as little as you like)</span><br><span itemprop="ingredients">non-stick cooking spray</span><br> |
Makes 2 servings, 5oz-6oz depending on size of fillets.1. Place mayonnaise, yogurt and parmesan cheese in a small bowl, mix with a spoon until well combined.2. Cover a cookie sheet with aluminum and spray with non-stick cooking spray of your choice.3. Set oven to broil on high (if you have that option)4. Place tilapia fillets onto cookie sheet, about 2 inches apart.5. Divide the cheese mixture and spread half onto each fillet with a spoon, using the back of the spoon to distribute evenly over fish.6. Rub dill between your fingers to separate and sprinkle 1 to 2 sprigs worth of leaves over each fillet.7. Sprinkle each fillet with half of the garlic powder or garlic salt and desired amount of Black Pepper.8. Place cookie sheet into oven about 6" below the broiler. (I used the first level down from the very top).9. Watch fish carefully. Depending on the weight of the fillets it will take between 5-7 minutes to cook fully. When you notice the cheese starting to brown, check fish every 30 seconds to see if it's done. Fish will flake easily with a fork when fully cooked.10. Turn broiler off and leave fish in oven about 5 minutes. (This is optional, but will ensure it's cooked all the way and give you a chance to finish the rest of your preparation)11. Remove from oven and serve with side dishes of your choice. |
<ul> <li class="servings">Servings Per Recipe: 2 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">271.9</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">8.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">105.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">300.9 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">1.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">48.5 g</span> </ul> |
18 | 2022-07-29 11:28:52 | Dinner | Course | |
1123 | 93 | 2022-08-08 08:25:15 | Broiled Tilapia Parmesan | Very Good | 4.6 | This quick, easy, inexpensive and surprisingly cheesy baked tilapia recipe can be made with any white fish. I just happened to have tilapia handy. | 356 | 5 | 10 | 2 | <span itemprop="ingredients">2 tilapia fillets (5 oz to 6 oz each - if frozen, be sure to thaw fully before cooking)</span><br><span itemprop="ingredients">2 teaspoons light mayonnaise </span><br><span itemprop="ingredients">2 teaspoons non-fat plain yogurt</span><br><span itemprop="ingredients">1/4 cup shredded parmesan cheese</span><br><span itemprop="ingredients">2 to 4 sprigs of fresh dill</span><br><span itemprop="ingredients">1 tsp garlic powder or garlic salt, divided</span><br><span itemprop="ingredients">black pepper (use as much or as little as you like)</span><br><span itemprop="ingredients">non-stick cooking spray</span><br> |
Makes 2 servings, 5oz-6oz depending on size of fillets.1. Place mayonnaise, yogurt and parmesan cheese in a small bowl, mix with a spoon until well combined.2. Cover a cookie sheet with aluminum and spray with non-stick cooking spray of your choice.3. Set oven to broil on high (if you have that option)4. Place tilapia fillets onto cookie sheet, about 2 inches apart.5. Divide the cheese mixture and spread half onto each fillet with a spoon, using the back of the spoon to distribute evenly over fish.6. Rub dill between your fingers to separate and sprinkle 1 to 2 sprigs worth of leaves over each fillet.7. Sprinkle each fillet with half of the garlic powder or garlic salt and desired amount of Black Pepper.8. Place cookie sheet into oven about 6" below the broiler. (I used the first level down from the very top).9. Watch fish carefully. Depending on the weight of the fillets it will take between 5-7 minutes to cook fully. When you notice the cheese starting to brown, check fish every 30 seconds to see if it's done. Fish will flake easily with a fork when fully cooked.10. Turn broiler off and leave fish in oven about 5 minutes. (This is optional, but will ensure it's cooked all the way and give you a chance to finish the rest of your preparation)11. Remove from oven and serve with side dishes of your choice. |
<ul> <li class="servings">Servings Per Recipe: 2 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">271.9</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">8.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">105.0 mg</span> <li>Sodium: <span itemprop="sodiumContent">300.9 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">1.4 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">0.0 g</span> <li>Protein: <span itemprop="proteinContent">48.5 g</span> </ul> |
40 | 2022-07-29 11:31:45 | Low Carb | Dietary Needs | |
89 | 94 | 2022-08-08 08:25:19 | Creamy Shrimp Pasta | Very Good | 4.6 | Great for a quick weeknight dinner! | 342 | 10 | 25 | 6 | <span itemprop="ingredients">8 ounces fettucine</span><br><span itemprop="ingredients">1 pound medium shrimp, fresh or frozen</span><br><span itemprop="ingredients">1 (8-oz) package Neufchatel reduced-fat cream cheese</span><br><span itemprop="ingredients">1 cup chicken broth</span><br><span itemprop="ingredients">5 ounces frozen spinach, thawed and excess moisture removed</span><br><span itemprop="ingredients">1 cup Parmesan cheese, grated</span><br><span itemprop="ingredients">2 cloves garlic</span><br><span itemprop="ingredients">salt & pepper to taste</span> |
Cook fettuccine as directed on packageMeanwhile, heat large skillet or pat to medium-high heat. Add cream cheese and chicken broth, cook stir 3 to 4 minutes until cream cheese is melted and mixture is blended well. Add Parmesan cheese, garlic and salt & pepper to taste.Add shrimp and stir until cooked thru (if using frozen shrimp, until heated thru). Add spinach and stir well. Drain pasta; place in a large bowl. Stir in shrimp mixture. ADD INS- Toss in 2 medium tomatoes for taste and color! |
<ul> <li class="servings">Servings Per Recipe: 6 <li class="servings">Amount Per Serving <li class="servings">Calories: <span itemprop="calories">363.5</span> </ul> <ul> <li>Total Fat: <span itemprop="fatContent">15.2 g</span> <li>Cholesterol: <span itemprop="cholesterolContent">211.3 mg</span> <li>Sodium: <span itemprop="sodiumContent">829.7 mg</span> <li>Total Carbs: <span itemprop="carbohydrateContent">24.0 g</span> <li class="indent">Dietary Fiber: <span itemprop="fiberContent">1.5 g</span> <li>Protein: <span itemprop="proteinContent">30.9 g</span> </ul> |
3 | 2022-07-29 11:26:13 | Fish | Category | |
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