tag:blogger.com,1999:blog-70134747541996133532024-02-20T07:02:52.613-07:00à la Emif you can read, you can cookMhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7013474754199613353.post-77724345370214813402010-01-14T20:34:00.002-07:002010-01-14T20:41:17.663-07:00Roasted Rosemary Chicken Legs<strong>-1/4 cup finely chopped onion<br />-2 tablespoons margarine or butter, melted<br />-1 tablespoon chopped fresh rosemary <em>or</em> 1 teaspoon dried rosemary<br />-1/2 teaspoon salt<br />-1/4 teaspoon black pepper<br />-2 cloves garlic, minced<br />-4-6 chicken legs<br />-1/4 cup chicken broth (I always use a little bit more)</strong><br /><br />1. Preheat oven to 375 degrees F.<br /><br />2. Combine onion, margarine, rosemary, salt, pepper and garlic in small bowl; set aside. Run finger under chicken skin to loosen. Rub onion mixture under and over skin. Place chicken, skin side up, in shallow roasting pan (rectangle cake pan works great). Pour chicken broth over chicken.<br /><br />3. Roast chicken 50-60 minutes or until chicken is browned and juices run clear, basting often with pan juices. <br /><br /><em><br />Makes 4-6 servings<br /><strong>Nutrition Information:</strong><br />Calories-263<br />Fat-17g<br />Chol. 77mg<br />Carbs-2g</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com1tag:blogger.com,1999:blog-7013474754199613353.post-26128275590467648332010-01-14T20:24:00.002-07:002010-01-14T20:34:07.610-07:00Lemon-Rosemary Lamb Kabobs<strong>-1 pound lean boneless leg of lamb</strong> <em>(lamb chops work too, but get 2 pounds if they have a bone in them)</em><br /><strong>-1/4 cup olive oil<br />-1 teaspoon finely shredded lemon peel<br />-3 tablespoons lemon juice<br />-1 tablespoon snipped fresh rosemary<br />-1/2 teaspoon ground cumin<br />-1/4 teaspoon salt<br />-1/2 teaspoon freshly ground black pepper<br />-2 cloves garlic, minced<br />-2 small red onions, each cut lengthwise into 8 wedges</strong><br /><br />1. Trim fat from meat. Cut meat into 1 1/2-inch pieces. Place meat in a plastic bag set in a shallow dish. For marinade, combine oil, lemon peel, lemon juice, rosemary, cumin, pepper, garlic, and 1/4 teaspoon salt. Pour over meat; seal bag. Marinate in refrigerator 2 to 6 hours, turning occasionally.<br /><br />2. In a medium saucepan cook onions, covered in a small amount of boiling water for 3 minutes; drain. Drain meat, reserving marinade. On 8 long metal skewers, alternately thread the meat and onion wedges, leaving about a 1/4-inch space between pieces. Brush onion wedges with some of the marinade. <br /><br />3. For a charcoal grill, place kabobs on grill rack directly overm edium coals. Cover and grill for 12 to 16 minutes for medium (160 degrees F), turning and brushing once with marinade halfway through grilling. <br /><br />For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.<br /><br /><br /><em>Makes 4 servings<br /><strong>Nutrition Facts per serving:</strong><br />Calories-277<br />Fat-18g<br />Chol.-200 mg<br />Carbs-4g </em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-86421821512248168922009-09-14T21:08:00.002-06:002009-09-14T21:19:52.068-06:00Peach Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoYQSBMFIh03yQOnfRZMTuhcsG3K9PAoOrhV61bvKDuj6a1xXs-bs_svcWNlrsb9_46aSJUf96HdAKrehETmwui6KqqqnuxzXuUVImWEOEGwbSjjGYgPtGem4YT5srpzDD4XtlGu10E5P/s1600-h/September+2009+017.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoYQSBMFIh03yQOnfRZMTuhcsG3K9PAoOrhV61bvKDuj6a1xXs-bs_svcWNlrsb9_46aSJUf96HdAKrehETmwui6KqqqnuxzXuUVImWEOEGwbSjjGYgPtGem4YT5srpzDD4XtlGu10E5P/s400/September+2009+017.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5381528580592388290" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWon_mCWdC_sTkCoEJgvBszoTF9VjGZYUGEW3v5o1OWyDs64dWFZSNBk_zbPOC_nYPGLDdrUZkthewshX-Sr_m-t9p7dvEVEgmaaDr0cfYmYmC9tYJcPWbntUFx3PEnCMfxQ8NowMCMhj/s1600-h/September+2009+018.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWon_mCWdC_sTkCoEJgvBszoTF9VjGZYUGEW3v5o1OWyDs64dWFZSNBk_zbPOC_nYPGLDdrUZkthewshX-Sr_m-t9p7dvEVEgmaaDr0cfYmYmC9tYJcPWbntUFx3PEnCMfxQ8NowMCMhj/s400/September+2009+018.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5381528570480716338" /></a><br /><strong>-Pastry for Two-Crust pie (recipe found on this blog)<br />-2/3 cup sugar<br />-1/3 cup all purpose flour<br />-1/4 teaspoon ground cinnamon<br />-6 cups sliced peaches (6 to 8 medium)<br />-1 teaspoon lemon juice<br />-1 tablespoon butter, if desired</strong><br /><br />1. Heat oven to 425 degrees F. Make pastry.<br /><br />2. In large bowl, mix sugar, flour and Cinnamon. Stir in peaches and lemon juice. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.<br /><br />3. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool at least 2 hours before serving.<br /><br /><br /><em>Makes 8 servings:<br />1 serving: <br />Calories-435<br />Chol.-0mg<br />Carbs-59g<br />Carb choices-4<br /><br />Recipe care of Betty Crocker</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com1tag:blogger.com,1999:blog-7013474754199613353.post-15131709072333623832009-09-14T20:52:00.005-06:002009-09-15T16:33:59.450-06:00Pastry for Two-Crust Pie<strong>-2 cups all purpose or unbleached flour<br />-1 teaspoon salt<br />-2/3 cups plus 2 tablespoons shortening<br />-4 to 7 tablespoons cold water</strong><br /><br />1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).<br /><br />2. Gather pastry into a ball and divide into two rounds. Shape into flattened rounds on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. this allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. <br /><br />3. Roll pastry on lightly floured surface using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.<br /><br />4. Spoon desired filling into pastry-lined 9-inch glass pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape.<br /><br />5. Place pastry over filling and unfold or unroll. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Bake as directed in pie recipe.<br /><br /><em>Recipe care of Betty Crocker</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-64213410781162221872009-09-14T20:43:00.003-06:002009-09-14T21:21:23.013-06:00Ground Beef Enchiladas<strong>-1 lb. ground beef<br />-20 oz. can enchilada sauce<br />-16 oz. shredded Monterrey Jack cheese<br />-2 tablespoons cooking oil<br />-12 6-inch corn tortillas<br />-2 tomatoes chopped<br />-chopped lettuce<br />-1 can olives<br />-sour cream</strong><br /><br />1. Brown beef & drain. Stir in 1/2 cup enchilada sauce and heat through. Stir in 1 1/2 cups of cheese. Keep warm.<br /><br />2. In medium skillet, heat 2 tablespoons oil medium heat. Dip tortillas one at a time in hot oil for 10 seconds. Drain on paper towel. <br /><br />3. Brush one side of tortilla with sauce. Spoon 2-3 tablespoons of meat near edge of tortilla. Roll up, place in 8x13 glass dish. Do this with all 12 tortillas. Pour remaining sauce or amount desired over enchiladas.<br /><br />4. Cover with foil. Bake 350 degrees for 25 minutes.<br /><br />5. Remove foil. Put cheese on enchiladas and bake for 2-5 more minutes (until cheese is completely melted).<br /><br />6. Serve and top with tomatoes, olives, lettuce and sour cream.Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-88807558918800436552009-06-30T00:03:00.004-06:002009-06-30T00:08:50.085-06:00German PancakesMix together:<br /><br />-6 large eggs<br />-1 cup milk<br />-1 cup flour<br />-3/4 teaspoon salt<br /><br />In a 375 degree oven, melt 4 tablespoons of butter in a rectangle cake pan, don't scorch. Once melted, pour mixture into pan and bake for 20 minutes.<br /><br />Cut into servings and top with powdered sugar and syrup, also delicious topped with peaches.<br /><br />Enjoy!Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-26953381787584066022009-06-11T20:34:00.003-06:002009-06-11T20:45:01.040-06:00Super Easy Bagel Pizzas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1c-eNbREf17IV8sT6jeLw6HzvBLBRL3U8l85VpskhUhViIxhrjlqLMdwUG-NlPPrq_hdM8Sgt5y7zMsgBWsicpS2B12bPI5FQ1_IEmyosutQc80GvEoR2YqJTHB5upCImIu7nkqXB2w5I/s1600-h/June+2009+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1c-eNbREf17IV8sT6jeLw6HzvBLBRL3U8l85VpskhUhViIxhrjlqLMdwUG-NlPPrq_hdM8Sgt5y7zMsgBWsicpS2B12bPI5FQ1_IEmyosutQc80GvEoR2YqJTHB5upCImIu7nkqXB2w5I/s400/June+2009+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5346266103061711346" /></a><br />-3 whole plain bagels (6 bagel halves)<br />-8 oz. cheddar cheese, shredded<br />-8 oz. mozzarella cheese, shredded<br />-1 bottle spaghetti sauce (you most likely won't be using the entire bottle, but if you can find a smaller size then more power to ya!)<br />-your favorite toppings<br /><br />Topping ideas:<br />-pepperoni<br />-lunch meat (ham) and fresh cut or canned pineapple<br />-cooked ground beef<br />-cooked chicken<br />-olives, mushrooms, green peppers, onions, etc.<br /><br />1. Preheat oven 350 degrees F.<br /><br />2. Line cookie sheet with aluminum foil, shiny side up.<br /><br />3. Place 6 bagel halves on cookie sheet, faces up.<br /><br />4. Using a large spoon, spoon and spread spaghetti sauce on each bagel half. Don't be too skimpy.<br /><br />5. Add your cheese (it's easier if you've mixed both cheeses together before sprinkling them on the pizza).<br /><br />6. Top pizzas with favorite toppings.<br /><br />7. Bake for 10-15 minutes.<br /><br /><br /><em>Makes 6 bagel pizzas.<br /><br />Recipe by Me!</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com1tag:blogger.com,1999:blog-7013474754199613353.post-77809570567937816402009-03-10T14:26:00.003-06:002009-03-10T14:34:43.656-06:00Artichoke-Spinach Lasagna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8bh68clQ2H3c6JxNe0XeAP6RO8SbNFrAY8EJWBJZf5YA9dEXuqQIv2UqhUBEaTFjQV1bgjn7CZKLNWE7HXNiGiX9mFRnBNxWvVlFDvHuQWTiSI9KkxC2Q6HfChP0kyMpNo30JHqynNzQ/s1600-h/r7685fp.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 275px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8bh68clQ2H3c6JxNe0XeAP6RO8SbNFrAY8EJWBJZf5YA9dEXuqQIv2UqhUBEaTFjQV1bgjn7CZKLNWE7HXNiGiX9mFRnBNxWvVlFDvHuQWTiSI9KkxC2Q6HfChP0kyMpNo30JHqynNzQ/s400/r7685fp.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5311660016114700866" /></a><br />-1 medium onion, chopped (1/2 cup) <br />-4 cloves garlic, finely chopped <br />-1 can (14 oz) vegetable broth <br />-1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves <br />-1 can (14 oz) artichoke hearts, drained, coarsely chopped <br />-1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain <br />-1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce <br />-9 uncooked lasagna noodles <br />-3 cups shredded mozzarella cheese (12 oz) <br />-1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup) (I used tomato and basil feta and it turned out amazing!) <br />-Rosemary sprigs, if desired <br />-Lemon wedges, if desired <br />*try adding some cooked chicken! if you do, let us all know how it turned out!<br /><br />1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. <br /><br />2. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce. <br /><br />3. Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese. <br /><br />4. Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges. <br /><br /><em>High Altitude (3500-6500 ft): </em>Heat oven to 375°F. Cover; bake 45 minutes. Uncover; bake about 15 minutes longer. <br /><br />Nutrition Info: 1 serving (makes 8)<br />Total Fat-13g<br />Calories-350<br />Chol.-40mg<br />Total Carbs-38g<br />Carb Choices-2 1/2<br /><br /><em>Recipe Care of Betty Crocker.com</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-66941811108990972472009-01-10T23:45:00.004-07:002009-01-11T00:04:12.324-07:00Mini Banana Breads<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPW0V7NDEZXHufFQHK85X9pvErnVVH7N3_wizotPT1_WCGhgVzZX0jgL4htZX9fYCIQ3Fb9RGJc_EAgqoIQYhIQ43qXyuswGFKvOAMKX9wv9p0vARHrdeVp7bEN3qwWLPrvq_aG6je4DMy/s1600-h/bananabread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 275px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPW0V7NDEZXHufFQHK85X9pvErnVVH7N3_wizotPT1_WCGhgVzZX0jgL4htZX9fYCIQ3Fb9RGJc_EAgqoIQYhIQ43qXyuswGFKvOAMKX9wv9p0vARHrdeVp7bEN3qwWLPrvq_aG6je4DMy/s400/bananabread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5289924489767845858" /></a><br />1 1/4 cups sugar <br />1/2 cup butter or margarine, softened <br />2 eggs <br />1 1/2 cups mashed ripe bananas (3 to 4 medium) <br />1/2 cup buttermilk <br />1 teaspoon vanilla <br />2 1/2 cups all-purpose flour <br />1 teaspoon baking soda <br />1 teaspoon salt <br />1 cup chopped nuts, if desired <br /> <br />1. Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray. <br /><br />2. In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter. <br /><br />3. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. <br /><br /><br /><strong>Nutrition Info:</strong><br /><em>Serving Size: 1 slice</em><br />Fat-1.5g<br />Calories-45<br />Carbs-7g<br />Carb Choices-1/2<br />Chol.-10mg<br /><br /><em>Care of Betty Crocker</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com1tag:blogger.com,1999:blog-7013474754199613353.post-68493605863781927692009-01-10T23:36:00.003-07:002009-01-10T23:42:05.564-07:00Strawberry Yogurt Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJJWCr9kFqeI6OTD2b9w8BV45oAMoyh-FnGhlvZVeosbwsUweE0EJcUZYvOJmzw6T_wGp5tqauJbObn5tMrAdUZ3FjUdkKc-I2529_n9Hefu5IgBG9_YXHMtKPzsprQWuUZmupWZ-5-MU/s1600-h/cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 275px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJJWCr9kFqeI6OTD2b9w8BV45oAMoyh-FnGhlvZVeosbwsUweE0EJcUZYvOJmzw6T_wGp5tqauJbObn5tMrAdUZ3FjUdkKc-I2529_n9Hefu5IgBG9_YXHMtKPzsprQWuUZmupWZ-5-MU/s400/cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5289922578458078418" /></a><br />1 box white cake mix <br />3/4 cup water <br />1/3 cup vegetable oil <br />3 egg whites <br />1 container (6 oz) strawberry yogurt <br />1 container whipped vanilla frosting <br />1 quart (4 cups) strawberries <br /> <br />1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.<br /> <br />2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans. <br /><br />3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. <br /><br />4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator. <br />High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter. <br /><br /><br /><strong>Nutrition Info:</strong><br /><em>Serving Size: 1/12 of cake</em><br />Fat-16g<br />Calories-390<br />Carbs-57g<br />Carb Choices-4<br />Chol.-0mg<br /><br />Care of Betty CrockerMhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-86696486509060754132009-01-09T16:49:00.003-07:002009-01-09T17:03:45.377-07:00Best Cream of Broccoli Soup2 tablespoons butter <br />1 onion, chopped <br />1 garlic clove, chopped <br />2 stalk celery, chopped <br />2 (14 1/2 ounce) cans chicken broth <br />4 cups broccoli (fresh) <br />3 tablespoons butter <br />3 tablespoons flour <br />2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk) <br />salt and pepper as needed<br />1/2 cup Velveeta cheese (I use a whole cup or 8oz.) <br /><br />1. Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender. <br />2. Add broccoli and broth; cover and simmer for 10 minutes. <br />3. Purée soup (I use a blender) or mash with potato masher. <br />4. Return to heat. <br />5. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. <br />6. Stir until thick and bubbly, add to soup. <br />7. Add cheese; stir until melted. <br />8. Season with salt and pepper and serve.<br /><br /><strong>Nutrition Info:</strong><br /><em>Serving Size:</em> 1.5 cups<br />Fat-20.5g<br />Calories-306<br />Carbs-20.3<br />Carb Choices-1.5<br />Chol.-55mgMhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-4180814886893647952009-01-09T16:45:00.003-07:002009-01-09T17:03:24.230-07:00To Die For Crock Pot Roast1 beef roast, any kind* <br />1 (1 1/4 ounce) package brown gravy mix, dry <br />1/2 (1 1/4 ounce) package dried Italian salad dressing mix <br />1/2 (1 1/4 ounce) package ranch dressing mix, dry <br />1/2-1 cup water <br />my favorite optional add-ins:<br />pearl onions<br />small potatoes, quartered<br /><br />1. Place beef roast in crock pot. <br />2. Mix the dried mixes together in a bowl and sprinkle over the roast. <br />3. Pour the water around the roast. (add your veggies)<br />4. Cook on low for 7-9 hours.<br /><br />Care of recipezaar.com <br /><br />*the more fat the better!Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-35661691630274706822009-01-09T16:37:00.003-07:002009-01-09T16:45:10.621-07:00The Most Wonderful Gingerbread Cookies3 cups all-purpose flour <br />1 1/2 teaspoons baking powder <br />3/4 teaspoon baking soda <br />1/4 teaspoon salt <br />1 tablespoon ground ginger <br />1 3/4 teaspoons ground cinnamon <br />1/4 teaspoon ground cloves <br />6 tablespoons unsalted butter <br />3/4 cup dark brown sugar <br />1 large egg <br />1/2 cup molasses <br />2 teaspoons vanilla <br />1 teaspoon finely grated lemon zest (optional) <br /><br />1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. <br />2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. <br />3. Add molasses, vanilla, and lemon zest and continue to mix until well blended. <br />4. Gradually stir in dry ingredients until blended and smooth. <br />5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. <br />6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°. <br />7. Grease or line cookie sheets with parchment paper. <br />8. Place 1 portion of the dough on a lightly floured surface. <br />9. Sprinkle flour over dough and rolling pin. <br />10. Roll dough to a scant 1/4-inch thick. <br />11. Use additional flour to avoid sticking. <br />12. Cut out cookies with desired cutter.<br />13. Space cookies 1 1/2-inches apart. <br />14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!). <br />15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. <br />16. After cookies are cool you may decorate them any way you like. <br /><br /><strong>Nutrition Info:</strong><br /><em>Serving size:</em> 1 5in. cookie<br />Fat-3.3g<br />Calories-134<br />Carbs-24.3<br />Carb Choices-1.5<br />Chol.-16mg<br /><br /><em>Care of recipezaar.com</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-13672745707395224332008-10-31T11:34:00.004-06:002008-10-31T11:44:43.667-06:00Tender Roast Loin of PorkThis is the BEST pork roast recipe I have ever come across. I will never cook my pork roast any different.<br /><br />3-4 lbs pork loin roast <br />salt and pepper<br />garlic salt<br />onion powder <br />1 teaspoon crushed rosemary <br />4 teaspoons oil (or better yet, bacon grease) <br />5 cups water <br /><br /><br />1. Rub roast with salt, pepper, garlic salt, and onion powder. <br />2. Sprinkle with rosemary. <br />3. Heat oil in heavy skillet (oven proof).* <br />4. Brown roast on all sides. <br />5. Add water. <br />6. Cover tightly with foil. <br />7. Bake at 325* for 4-5 hours.**<br /><br />*I browned my roast but then transfered the oil and roast to a cake pan and put that in the oven. Turned out AMAZING still.<br /><br />**For a smaller roast, 3-4 hours will do.<br /><br />Recipe taken from RecipeZaar.com<br /><br />Serves 6<br /><br /><strong>Nutritional Info:</strong> 1 serving<br />Calories-501<br />Total Fat-24.9<br />Chol.-183 mg<br />Carbs-0<br />Carb Choices-0Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-23037220187291205892008-09-28T21:05:00.006-06:002008-10-01T18:09:35.958-06:00Meatballs (Cruise's Favorite!)1 lb lean (at least 80%) ground beef<br />1/2 cup dry bread crumbs<br />1/4 cup milk<br />1/2 teaspoon salt<br />1/2 teaspoon Worcestershire sauce (I always add a little more than 1/2 tsp)<br />1/4 teaspoon pepper<br />1 small onion, chopped (1/4 cup)<br />1 large egg<br />1/2 to 1 teaspoon Italian seasoning (this is actually not in the recipe, but I always add it in)<br /><br />1. Heat oven to 400 degrees.<br /><br />2. In large bowl, mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs*. Place in ungreased 13x9-inch pan or on rack in broiler pan.<br /><br />3. Bake uncovered 20-25 minutes or until no longer pink in center.<br /><br /><em>*I like to shape the meatballs using an ice-cream scoop; it makes it a little easier to make them all the same size.</em><br /><br /><em>Recipe by: Betty Crocker</em><br /><br />Makes 4 servings (5 meatballs/serving).<br /><br /><strong>Nutrition Info:</strong> 1 serving<br />Calories-315<br />Fat-19 g<br />Chol-120 mg<br />Carbs-12 g<br />Carb choices-about 1Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com2tag:blogger.com,1999:blog-7013474754199613353.post-43901822368127941362008-09-28T20:58:00.003-06:002008-10-01T17:54:00.500-06:00Snickerdoodles1 1/2 cups sugar<br />1/2 cup butter or margarine, softened<br />1/2 cup shortening<br />2 large eggs<br />2 3/4 cups all-pupose flour*<br />2 teaspoons cream of tartar<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br /><br />1/4 cup sugar<br />2 teaspoons ground cinnamon<br /><br />1. Heat oven to 400 degrees.<br /><br />2. In large bowl, beat 1 1/2 cups sugar, the butter, shortening and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.<br /><br />3. Shape dough into 1 1/4-inch balls. In small bowl, mix 1/4 cup sugar and the cinnamon. Roll ball in cinnamon-sugar mixture. On ungreased cookie sheet, place balls 2 inches apart.<br /><br />4. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. <br /><br /><em>*If using self-rising flour, omit cream of tartar, baking soda and salt.</em><br /><br /><em>Recipe by: Betty Crocker</em><br /><br />Makes about 4 dozen cookies<br /><br /><strong>Nutrition Info:</strong> 1 cookie<br />Calories-90<br />Fat-4 g<br />Chol-15 mg<br />Carbs-13 g<br />Carb choices-about 1Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com1tag:blogger.com,1999:blog-7013474754199613353.post-9335024538992348992008-09-28T20:51:00.006-06:002008-10-01T17:59:18.416-06:00Oven-Fried Parmesan Chicken1 beaten egg<br />3 Tablespoons milk<br />1 cup finely crushed saltine crackers or rich round crackers<br />1/2 teaspoon paprika<br />1/8 teaspoon black pepper<br />1/2 cup grated Parmesan cheese<br />1 teaspoon dried oregano<br />2 1/2 to 3 pounds meaty chicken pieces (breast halves, thigh, drumsticks, etc.) (I usually use breasts)<br />2 tablespoons butter or margarine, melted<br /><br />1. In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, paprika, pepper, Parmesan cheese, and oregano. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture<br /><br />2. In a greased 15x10x1-inch baking pan, arrange the chicken bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter. <br /><br />3. Bake, uncovered, in a 375 degree oven for 45-55 minutes or until chicken is no longer pink. Do not turn chicken pieces while baking.<br /><br /><br /><em>Recipe by: Better Homes and Gardens</em><br /><br />Makes 6 serving<br /><strong>Nutrition Info:</strong> 1 serving<br />Calories-345<br />Fat-18 g<br />Chol-133 mg<br />Carbs-13 g<br />Carb choices-about 1Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com2tag:blogger.com,1999:blog-7013474754199613353.post-4709498574967614502008-09-16T21:54:00.004-06:002008-10-01T18:08:39.464-06:00Chicken & Broccoli Pot Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U132BN_62bGNz01BTnnE442YnqBvwmkyZQF7y0DyoGMH5HwDSMce4qO-Rus5V44YeHOwe7W08LURTkJUEjVeoMxx4eQIKYk9Kz4GIwnktuIg-pQUo0eGBUnW3J4nrmtm42S4SJnrWsq4/s1600-h/September2008+046.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U132BN_62bGNz01BTnnE442YnqBvwmkyZQF7y0DyoGMH5HwDSMce4qO-Rus5V44YeHOwe7W08LURTkJUEjVeoMxx4eQIKYk9Kz4GIwnktuIg-pQUo0eGBUnW3J4nrmtm42S4SJnrWsq4/s400/September2008+046.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5246833902452502786" /></a><br /><br /><strong>Pie Crust:</strong><br />2 Cups all-purpose or unbleached flour<br />1 teaspoon salt<br />2/3 cup plus 2 Tablespoons shortening<br />4-6 Tablespoons cold water<br /><br />1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 or 2 teaspoons more water can be added if necessary). <br /><br />2. Gather pastry into a ball. Roll two-thirds of the pastry into flattened round and the remaining one-third into a flattened round onto lightly floured surface as well. Wrap flattened rounds in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. If refrigerated longer, let pastry soften slightly before rolling.<br /><br />3. Roll pastries on lightly floured surface, using floured rolling pin. The larger round roll into an 11-12-inch round and the smaller into a 9-10-inch round. Ease larger round into an ungreased 9-inch pie plate. Use a 1-inch cookie cutter* to cut out designs in smaller round. Keep cut-outs for further instructions.<br /><br /><strong>Filling: </strong><br />10-16 oz. frozen chopped broccoli<br />1/3 cup butter or margarine<br />1/3 cup all-purpose flour<br />1/3 cup chopped onion<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br />1 3/4 cups chicken broth<br />2/3 cup milk<br />2 1/2-3 cups cut-up cooked chicken<br /><br />1. Rinse frozen broccoli in cold water to separate in strainer. Set aside.<br /><br />2. In saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and broccoli; remove from heat.<br /><br />3. Heat oven to 425 degrees F.<br /><br />4. Pour chicken mixture into pastry-lined pan. Cover with smaller pastry round. Arrange cutouts on pastry. Turn edges under and flute. <br /><br />5. Bake about 35 minutes or until golden brown.<br /><br />*I didn't have a small cookie cutter, so I used a lid from a water bottle. <br /><br /><br />Makes 6 servings<br /><br /><strong>Nutrition Info</strong>: about 1 cup<br />Calories-665<br />Fat-43g<br />Cholesterol-80mg<br />Carbs-45g<br />Carb Choices-3<br /><br />Recipe by Betty Crocker, and of course, adapted by me.Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-9135515362603512692008-09-16T21:20:00.002-06:002008-10-01T17:54:59.147-06:00Fettuccine Alfredo<strong>Fettuccine</strong><br />· 8 oz. uncooked fettuccine<br /><br /><strong>Alfredo Sauce</strong><br />· 1/2 cup butter or margarine<br />· 8 fluid oz. whipping (heavy) cream<br />· 1 cup grated Parmesan cheese<br />· 1/4 teaspoon salt<br />· Dash of pepper<br /><br /><strong>Optional Add-Ins</strong><br />· 1 1/2 cups cooked chicken pieces (each about 1in.x1in.)*<br />· 1 1/2 cups steamed broccoli<br />· 1 large tomato chopped<br /><br />1. Cook fettuccine as directed on package.<br /><br />2. Meanwhile, in saucepan, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble; reduce heat to low. Simmer 6 minutes, stirring frequently. Stir in cheese, salt and pepper. Simmer for another 2-3 minutes stirring frequently. Remove from heat.<br /><br />3. Drain fettuccine; return to saucepan. Pour sauce over fettuccine; toss until fettuccine is well coated.<br /><br />4. Stir in add-ins if desired.<br /><br /><strong>*Chicken:</strong><br />1. cut up chicken breast into 1 inch pieces<br />2. in large freezer bag, mix 1/2 cup flour and 1 teaspoon lemon pepper; add chicken<br />3. seal bag and shake chicken until completely coated<br />4. heat 2-3 tablespoons olive oil in small skillet<br />5. remove chicken from bag and place in skillet<br />6. cook chicken in skillet, until all sides are golden brown and thoroughly cooked<br />7. add to fettuccine<br /><br />Makes 4 servings<br /><br /><strong>Nutrition Info:</strong> about 1 cup (without add-ins)<br />Fat: 39g<br />Calories: 550<br />Cholesterol: 160mg<br />Carbs: 38g<br />Carb choices: 2 1/2<br /><br /><em>Recipe By: Idea taken from Betty Crocker, but adapted and changed by me! </em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-76354402413333865982008-08-12T22:24:00.002-06:002008-10-01T17:59:42.485-06:00Baked Spiced Pork Chops· 4-6 pork chops<br />· 1/2 teaspoon paprika<br />· 1 teaspoon rosemary<br />· 1 teaspoon thyme<br />· 1/2 teaspoon garlic powder<br />· 1/2 teaspoon salt<br />· 1/2 teaspoon pepper<br />· 1 tablespoon olive oil<br />· 1 onion (sliced)<br />· 1 tablespoon soy sauce<br />· 1 teaspoon Worcestershire sauce<br /><br />1. Preheat oven 425 degrees.<br /><br />2. Add all spices and grind to powder (there will be large pieces in it, that is okay).<br /><br />3. Lightly dust one side of pork chop.<br /><br />4. Heat oil in skillet and brown both sides of pork.<br /><br />5. Lay onion in large baking pan with foil (large enough to create pocket).<br /><br />6. Cover onion with soy sauce and worcestershire sauce.<br /><br />7. Lay browned porkchops on onion and dust with remaining spices.<br /><br />8. Fold foil to create pouch.<br /><br />9. Bake for 30-35 minutes.<br /><br /><em>Makes 4-6 servings</em><br /><br />Nutrition Info: 1 porkchop<br /><em>Fat: 17.7g<br />Calories: 271<br />Cholesterol: 75mg<br />Carbs: 3.9g<br />Carb choices: less than one...infact, to low to even count!<br /><br />Recipe By: LauraTracey on RecipeZaar.com</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-31996747686844262802008-08-05T11:50:00.004-06:002009-06-30T00:09:40.006-06:00Banana Muffins<strong>Muffins</strong><br />· 1 and 3/4 cups all-purpose flour<br />· 1/3 cup sugar<br />· 2 teaspoons baking powder<br />· 1/4 teaspoon salt<br />· 1 beaten egg<br />· 1/2 cup milk<br />· 1/4 cup cooking oil<br />· 1 large or 2 small ripe bananas, mashed<br /><br /><strong>Streusel Topping</strong><br />· 3 tablespoons all-purpose flour<br />· 3 tablespoons brown sugar<br />· 1/2 teaspoon ground cinnamon<br />· 2 tablespoons butter, softened<br /><br /><strong>Muffins:</strong><br />1. Preheat oven 400 degrees. Grease muffin cups (do not use paper bake cups); set aside.<br /><br />2. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.<br /><br />3. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add mashed bananas. Stir just until moistened.<br /><br />4. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping* over muffin batter in cups. Bake in a 400 degree oven for 18 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.<br /><br /><strong>*Streusel Topping:</strong>1. Combine flour, brown sugar, and cinnamon in a small bowel.<br />2. Cut in butter until mixture resembles coarse crumbs.<br /><br />Makes 12 muffins<br /><br />Nutrition Info: 1 muffin<br />Fat: 7g<br />Calories: 155<br />Carbs: 19g<br />Carb choices: 1.5<br /><br /><em>Recipe By: Better Homes</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com1tag:blogger.com,1999:blog-7013474754199613353.post-73462556501688564062008-07-22T11:09:00.007-06:002008-10-01T18:00:10.673-06:00Impossibly Easy Taco Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwz5DAQrL50rxuzAvyH_a1Xu3mirdT7hcO2FVjqXYbQDh1e7cqC5ncljYExJjIN82QMy8mknEVAGvSmAdEI5Ch1Wm6m4_NmAxYOhSPFGtkDN9BdvvO_e671_rLDM8R8X7O38hbasUgkOOZ/s1600-h/taco+pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwz5DAQrL50rxuzAvyH_a1Xu3mirdT7hcO2FVjqXYbQDh1e7cqC5ncljYExJjIN82QMy8mknEVAGvSmAdEI5Ch1Wm6m4_NmAxYOhSPFGtkDN9BdvvO_e671_rLDM8R8X7O38hbasUgkOOZ/s400/taco+pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5225888056397221602" /></a><br />1 pound lean ground beef <br />1 medium onion, chopped (1/2 cup) <br />1 package (1 ounce) taco seasoning mix <br />1 can (4.5 ounces) chopped green chiles, drained <br />1 cup milk <br />2 eggs <br />1/2 cup Original Bisquick® mix <br />3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces) <br />1/3 cup salsa (any variety) <br /> Sour cream, if desired <br /><br />1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies and salsa. <br />2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate (on top of meat mixture). <br />3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 5 to 8 minutes longer. Cool 5 minutes. Serve with sour cream. <br /><br />Nutrition Info: 1 serving (makes 6 servings)<br />Total Fat: 19g<br />Calories: 305<br />Carbs: 13g<br />Carb Choices: 1<br /><br /><em>Recipe by: Betty Crocker; Adapted by Me!</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com0tag:blogger.com,1999:blog-7013474754199613353.post-17124679503879332992008-07-20T19:51:00.002-06:002008-10-01T18:00:44.661-06:00Fiesta Chicken Breasts with Tomato-Avocado SalsaTomato-Avocado Salsa:<br />· 2 medium tomatoes, seeded and chopped (1 1/2 cups)<br />· 1 medium avocado, pitted, peeled and chopped (1 cup)<br />· 4 medium green onions, sliced (1/4 cup)<br />· 1 to 2 tablespoons lime juice<br />· 1 1/2 teaspoons finely chopped jalapeno chili<br />· 1 clove garlic, finely chopped<br />· 1/4 teaspoon salt<br /><br />Chicken:<br />· 4 bone-in chicken breasts (about 2 lb.)*<br />· 1/4 cup lime juice<br />· 1/4 cup vegetable oil<br />· 1/2 teaspoon ground cumin<br />· 1/2 teaspoon salt<br />· 2 tablespoons vegetable oil<br />· 4 flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips<br /><br />1. In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.<br />2. Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.<br />3. Heat oven to 375 degrees F. Spray 9-inch square pan with cooking spray.<br />4. Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20-30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170 degrees F.)<br />5. In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.<br /><br />*I used boneless, skinless chicken breasts and they still turned out wonderful!<br /><br />Makes 4 servings<br /><br />Nutrition Info: 1 serving<br />Fat: 27g<br />Calories: 505<br />Carbs: 32g<br />Carb choices: 2<br /><em><br />Recipe By: Betty Crocker</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com2tag:blogger.com,1999:blog-7013474754199613353.post-27770568382630262872008-07-07T22:33:00.001-06:002008-10-01T18:01:11.186-06:00BLTC· French bread (2 slices)<br />· 3-4 pieces of cooked bacon<br />· 2-3 slices cheddar cheese<br />· 2 slices tomato<br />· lettuce<br />· mayonaise<br />· mustard or dijon mustard<br />· salt and pepper<br /><br />TOASTED<br />1. Prepare a pan on the stove, butter each side of slices of bread, and toast each side. While other side is toasting, place cheese on one of the slices.<br />2. Once toasted, remove from pan. Place cooked bacon on top of cheese, place tomatos on top of bacon.<br />3. On other slice, apply mayo and mustard, a dash of salt and pepper, and top with lettuce. Combine slices and enjoy!<br /><br />NOT TOASTED<br />Skip the pan toasting and place cheese, bacon, and tomato on one slice and the mayo, mustard, salt, pepper, and lettuce on the other.<br /><br />Makes 1 sandwich<br /><br /><em>Total Carbs: 30g<br />Carb choices: 2<br /><br />Recipe By: Em</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com1tag:blogger.com,1999:blog-7013474754199613353.post-67001123961624704272008-07-05T22:32:00.005-06:002008-10-01T18:01:46.477-06:00Beef with Bow-Tie Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5N2no4kc_H7g6QZENsAy08GJrnpsQbxUsemVDeVKCHjOhl5ArJPI85yqgOranNpTxdR8JGLwF2BoudwExSFMrmNs1p016HbO8N6HvucbFA93XDyNuB9C5hyphenhyphenTck4hnNk1U8Q5WT_J4ij6/s1600-h/beefbowtie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5N2no4kc_H7g6QZENsAy08GJrnpsQbxUsemVDeVKCHjOhl5ArJPI85yqgOranNpTxdR8JGLwF2BoudwExSFMrmNs1p016HbO8N6HvucbFA93XDyNuB9C5hyphenhyphenTck4hnNk1U8Q5WT_J4ij6/s400/beefbowtie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5219755499740863746" /></a><br />1 1/2 lb boneless beef sirloin steak <br />3 cups 2-inch pieces asparagus (1 lb) <br />2 medium onions, sliced <br />1 1/2 cups beef broth <br />4 cups cooked farfalle (bow-tie) pasta <br />1 cup tomato puree<br />3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves <br />3 tablespoons chopped sun-dried tomatoes,(not oil-packed)* <br />1/4 teaspoon pepper <br />2 tablespoons freshly grated Parmesan cheese <br /><br /><br />1. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.) <br />2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet. <br />3. Add beef to skillet. Cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink. <br />4. Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese. <br /><br />*I used oil-packed sun-dried tomatos and it didn't make a difference. <br /><br /><em>Nutrition Info for one serving: (makes six servings)<br />Fat grams: 5<br />Calories: 305<br />Carb grams: 37<br />Carb exchanges: 2<br /><br />Recipe by: Betty Crocker</em>Mhttp://www.blogger.com/profile/05718312799504312807noreply@blogger.com1