Wednesday, September 4, 2013
Saturday, August 31, 2013
Wednesday, May 4, 2011
8 oz Uncooked Penne Pasta
1 lb Hot Italian Turkey (or Chicken) Sausage (about 4 links)
3 Medium Bell Peppers Cut Into 1/4" Strips
1/2 Cup Coarsely Chopped Onion
2 Garlic Cloves, Pressed
1 Can (14.5 oz) Diced Tomatoes, Undrained
1 can (8 oz) Tomato Sauce
2 tsp Italian Seasoning **See Note below
1/4 Cup Fresh Grated Parmesan Cheese
** Note: I keep a mixture of this Garlic Bread Seasoning on hand for occasions like this. It's the most fabulous mixture of ingredients and can be used on garlic bread, bread sticks, in pizza sauce, in other pasta sauces, etc.
Cook pasta according to package directions; drain and keep warm.
Meanwhile, cook sausage in a large skillet over medium-high heat for about 15 minutes, or until sausage is lightly browned and no longer pink. Remove sausages from the skillet; cut diagonally into 1-inch pieces and set aside.
In the same skillet, cook the bell peppers, onion and garlic over medium heat for 6 to 8 minutes, or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning mix. Cook and stir 1 to 2 minutes or until heated through.
Place pasta in a large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.
Nutritional Information (Approximately For 2 Cups):
Total Calories: 330 cal
Total Fat: 3.5 g
Total Carbs: 40 g (2 carb exchanges)
Total Protein: 21 g
I just have to add that I just finished eating leftovers for lunch - and it makes a fabulous lunch! Now I'm off for a walk around Bellevue! Enjoy!
Honey Mustard Pork Medallions:
1 Lb Pork Tenderloin
2 Tbsp Honey
1 Tbsp Yellow Mustard
1/4 tsp Salt
1/4 tsp Ground Allspice
1/8 tsp Red Pepper
1/4 cup Water
2 tsp Packed Brown Sugar
Slice pork loin into 1/4" slices. Mix all ingredients except water and brown sugar in a shallow bowl. Add pork; turn to coat with marinade. Cover and refrigerate for 15 to 30 minutes. In a separate bowl, mix water and brown sugar until sugar is dissolved. Set aside.
Spray a non-stick skillet with cooking spray; heat over medium-high heat. Remove pork from marinade and discard remaining marindate. Cook the pork in the skillet for 5 to 6 minutes, turning once, until no longer pink. Remove pork from the skillet and cover with foil to keep warm.
Reduce heat to low. Stir water & sugar mixture into drippings in the skillet. Heat to boiling, stirring constantly. Boil and stir for one minute. Drizzle sauce over pork and serve.
Quick Orzo Pilaf
8 oz Dry Orzo
2 Tbsp Olive Oil
1 Small Onion, Diced (1/2 Cup)
1/2 Cup Diced Red or Green Bell pepper
2-1/2 Cups Water
1 Chicken Bouillon Cube
1 Cup Frozen Peas & Carrots
In a saucepan, saute onion and bell pepper, about 3 minutes over medium heat, or until vegetables soften.
Add orzo, water and bouillon; stirring frequently, bring to a boil.
Reduce heat, cover and simmer for 7 minutes, stirring occasionally.
Stir in peas and carrots; cover and cook an additional two minutes, or until orzo is tender and peas and carrots are heated through.
Nutritional Information (Approximately for 4 oz Pork Loin):
Total Calories: 190 cal
Total Fat: 5.0 g
Total Carbs: 11 g
Total Protein: 26 g
Nutritional Information (Approximately for 1/3 Cup Orzo):
Total Calories: 210 cal
Total Fat: 1.0 g
Total Carbs: 41 g
Total Protein: 7.0 g
Monday, May 2, 2011
This first one turned out pretty good - the flavors were good. My only complaint is that the chicken was too dry and I'm pretty sure it has to do with how they have you cook the chicken. Next time - I will have Jim cook the chicken on the grill to keep it nice and juicy.
1 tsp Minced Garlic
1 tsp Grated Fresh Ginger
1/2 tsp Salt-Free Lemon-Pepper Seasoning
1/2 tsp Crushed Fennel Seeds
1/8 tsp Ground Cloves (just a pinch)
1 Pound Chicken Tenders Cut Into 1/2" Slices
1 Tbsp Canola Oil
12 oz Bok Choy Cut Into 1/2" Slices
1/4 Cup Chicken Broth
1 Tbsp Reduced-Sodium Soy Sauce
Red Pepper Flakes (optional)
In a mixing bowl, combine the garlic, ginger, lemon-pepper seasoning, fennel seeds, and cloves. Add the chicken. With your hands or a spoon, toss well to coat all the chicken pieces with the seasoning.
Set a wok or a large skillet over high heat until very hot. Add the oil and swirl to coat the pan. Place the chicken pieces into the pan so they are separated. Cook for 1 minutes or until browned on the bottom. Turn and cook for an additional 1 minute until browned. Reduce the heat to medium-high. Add the bok choy and cook for about 2 minutes, tossing until the bok choy leaves are wilting. Add the broth and soy sauce.
Bring almost to a boil. Reduce the heat and simmer for 2 minutes or until the chicken is no longer pink and the juices run clear. Serve and garnish with red pepper flakes if desired.
Nutritional Information (Approximately for 4 oz of chicken):
Total Calories: 156 Calories
Total Fat: 4 gm
Total Carbs: 3 gm
Total Protein: 28 gm
When paired with 1/2 a cup of brown rice and a side salad with light dressing - you have a fabulous meal for under 350 calories!!!