Entree

Grecian Skillet Steaks

Number of Servings 4 Ingredients 2 8-oz. Lean strip loin steaks, about 1-inch thick 1 1/2 tsp. dried leaf oregano, crushed 1 tsp. dried leaf basil, crushed 1/2 tsp. salt 1/4 tsp. black pepper 1 tbsp. olive oil 3 garlic cloves, minced 2 tbsp. feta cheese, crumbled 1 tbsp. fresh lemon juice 1 tbsp. ripe olives, chopped   Instructions Sprinkle both sides of steaks with herbs and seasonings.  Heat oil on medium in large skillet.  Add garlic and sauté for 1 minute.  Add steaks and cook 5 minutes on each side for medium-rare (longer for well-done).  Remove from heat and sprinkle with cheese, lemon juice and olives.  Cut each steak in half before serving. Nutrition Information 279 Calories; 20g Fat (66.2% calories from fat); 22g Protein; 1g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 396mg Sodium

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Golden Fruited Ham

Number of Servings 6 Ingredients 2 lbs. extra-lean reduced-sodium ham, sliced and trimmed of fat 1 12-oz. jar all-fruit apricot spread preserves 1/4 c. firmly packed light brown sugar 2 tbsp. flour 1 tbsp. white wine vinegar 1 tbsp. Dijon mustard 1/2 tsp.  ground ginger 1/8 tsp.  ground cloves 1 15-oz. can apricot halves, drained and coarsely chopped 1/2 c. raisins 2 tbsp. cornstarch 2 tbsp. water   Instructions Trim fat from ham; place in 4-quart electric slow-cooker. In large bowl, combine preserves, brown sugar, flour, vinegar, mustard, ginger and cloves; stir well. Add apricots and raisins; stir well and pour over ham. Cover cooker with lid; cook on high setting 2 hours or until ham is thoroughly heated. Remove meat from cooker; set aside and keep warm. Pour cooking liquid into small saucepan; set aside. Combine cornstarch and water in small bowl; stir until smooth. Add to cooking liquid;

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Garlic and Rosemary Slow-Roasted Turkey

Number of Servings 12 Ingredients 1 (12 lb.) fresh or frozen turkey, thawed 9 garlic cloves, divided 1 tbsp. chopped fresh rosemary 8 tsp. butter, softened 1 tbsp. paprika 1½ tsp. salt 1½ tsp. pepper 3 sprigs fresh rosemary nonstick cooking spray   Instructions Remove and discard giblets and neck from turkey and trim excess fat. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between skin and meat. Mince 3 garlic cloves. Combine minced garlic, chopped rosemary, butter, paprika, salt and pepper in a small bowl. Rub butter mixture under loosened skin of the turkey and rub over breast and drumsticks. Lift wing tips up and over back and tuck under turkey. Place the remaining 6 garlic cloves and rosemary sprigs in the body cavity of the turkey. Tie legs together with kitchen string and let the turkey stand

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Garlic and Herb Standing Rib Roast

Garlic and Herb Standing Rib Roast

Number of Servings 12 Ingredients 1 (5 lb.) standing rib roast, trimmed 1½ tbsp. chopped fresh thyme ½ tsp. salt ¼ tsp. freshly ground black pepper 4 garlic cloves, minced parsley sprigs (optional) roasted garlic heads (optional) nonstick cooking spray   Instructions Preheat oven to 450° F. Place the roast on a broiler pan coated with nonstick cooking spray. Combine thyme, salt, pepper and garlic cloves and rub over the roast. Bake at 450° F for 45 minutes. Reduce heat to 350° F (do not remove roast from oven) and bake for 1 hour and 20 minutes or until a thermometer registers 145° F (medium-rare) or desired degree of doneness. Let stand for 10 minutes before slicing. Garnish with parsley and roasted garlic, if desired. Nutrition Information 226 calories; 13.3g fat (53% calories from fat); 24.4g protein; .4g carbohydrate; .1g fiber; 72mg cholesterol; 162mg sodium

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Fried Rice with Bok Choy, Ham and Egg

Number of Servings 4 Ingredients 1/2 cup egg substitute 1 teaspoon ginger root, peeled, and minced 2 cloves garlic, minced 1 cup sliced mushrooms 3 cups bok choy (2-inch), julienne-cut 1/4 pound lean lower-salt smoked ham 2 cups cooked rice, cooked without salt, or fat 1/4 cup no-salt-added chicken broth 1/4 teaspoon salt 1/4 teaspoon pepper Instructions Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add egg; tilt skillet so egg covers bottom. Cook 1-1/2 minutes or until set. Remove egg; cut into 1-inch strips. Set aside.  Heat remaining oil in skillet. Add gingerroot and garlic; stir-fry 30 seconds. Add mushrooms, bok choy, and ham; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add egg strips, broth, salt, and pepper. Increase heat to high, and stir-fry 2 minutes or until liquid is nearly absorbed. Nutrition Information 221 Calories; 5g Fat (21.7% calories from fat); 13g Protein; 30g

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Fried Green Tomato BLT

Number of Servings 2 Ingredients 1 medium-size green tomato, cut into 1/4 inch slices 1/8 teaspoon hot sauce (optional) 1 egg white, lightly beaten 1 1/2 tablespoons, cornmeal Vegetable cooking spray 2 leaves romaine lettuce 2 1-ounce slices reduced-fat mozzarella cheese 2 slices turkey bacon, cooked, drained, and halved 4 1-ounce slices white sandwich bread, toasted Instructions Sprinkle tomato slices with hot sauce, if desired, and dip in egg white, and dredge in cornmeal.  Place slices in a single layer on a large baking sheet coated with cooking spray.  Lightly coat slices with cooking spray.  Broil 3 inches from heat 3 minutes on each side or until tender and golden.  Layer lettuce, cheese, turkey bacon and tomato slices on 2 slices of toast.  Top with remaining toast.  Serve immediately. Nutrition Information 309 calories, 8.7g fat, 18.4g protein, 37g carbohydrates, 2.4g fiber, 33mg cholesterol, 741mg sodium.

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French-Dip Roast Beef Sandwich

Number of Servings 2 Ingredients 1 4-oz. loaf French bread 4 oz. cooked, lean boneless roast beef, thinly sliced 1 c. low-sodium beef broth, heated   Instructions Cut bread loaf in half horizontally; then cut pieces in half vertically to make 4 pieces. Place 2 bread pieces, cut side up, on each of 2 plates. Top each with 1 ounce of roast beef and 1/4 cup broth. Cover each plate with plastic wrap; microwave for 30 to 45 seconds, until hot. Nutrition Information 303 Calories; 11g Fat (32% calories from fat); 4g Saturated Fat; 4g Monounsaturated Fat; 1g Polyunsaturated Fat; 19g Protein; 31g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 1013mg Sodium.

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Fish Parmesan

Number of Servings 4 Ingredients 1-1/2 pounds fish filets (tilapia, orange roughy, flounder) 1/4 cup reduced-fat mayonnaise 3 tablespoons minced green onion 3 tablespoons freshly grated Parmesan cheese 1 tablespoon Italian bread crumbs Paprika Instructions In a small bowl combine the reduced-fat mayonnaise with the green onion and cheese. Divide and spread evenly over fish filets. Sprinkle with bread crumbs and garnish with paprika. Place each filet on a dish and cover with waxed paper or plastic wrap. Microwave on high for 2-3 minutes or until fish flakes easily. Nutrition Information 183 Calories; 6g Fat (32.7% calories from fat); 27g Protein; 3g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 298mg Sodium.

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Fettuccine with Mushrooms

Fettuccine with Mushrooms

Number of Servings 4 Ingredients 1 9-ounce package refrigerated fresh fettuccine 1 tablespoon butter 1/4 cup chopped blanched hazelnuts 1 tablespoon olive oil 4 garlic cloves, thinly sliced 12 ounces sliced mushroom 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 2 teaspoons chopped fresh sage 2 ounces Parmigiano-Reggiano cheese, shaved 2 tablespoons finely chopped chives   Instructions Cook the pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. While water for pasta comes to a boil, melt butter in a large nonstick skillet over medium-high heat. Add hazelnuts to pan; sauté for 3 minutes or until toasted and fragrant. Remove from pan with a slotted spoon. Add oil to pan, and swirl to coat. Add garlic and mushrooms to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté mushroom mixture for 5 minutes; stir in

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Fettuccine with Broccoli Pesto

Number of Servings 4 Ingredients 2 cups broccoli florets 1 cup fresh basil leaves 3 tablespoons grated Romano cheese 2 tablespoons coarsely chopped toasted walnuts Pinch red pepper flakes 2 cloves garlic, halved 1/4 cup vegetable broth 2 teaspoons olive oil 6 ounces whole-wheat fettuccine 6 soft sun-dried tomatoes (not packed in oil), cut into thin slivers Grated zest of 1 lemon   Instructions Bring a small pot of salted water to a boil. Add the broccoli and cook, stirring occasionally, until the broccoli is tender, 3 to 4 minutes. Drain and run under cold running water, then drain again. Place the broccoli, basil, cheese, walnuts, 1/2 teaspoon salt, red pepper flakes and garlic in a food processor and pulse until coarsely chopped. Add the broth and oil and process until smooth. Meanwhile, cook the pasta according to package directions. Drain and transfer the fettuccine to a large bowl. Add

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