To print out a recipe: highlight, copy, then paste into a Word or Note document, and save and/or print each recipe

10/13/2024 Recipe of the Week

Sicilian Mama’s

Zucchini Pesto Soup

This soup is so yummy. You won’t miss the “cream” and all the fat… it’s just gorgeous and satisfying.

Ingredients:

• 1 chopped large onion
• 3 chopped cloves garlic
• 3 cups stock (chicken, beef, veggies, fish whatever)
• 4 zucchini grated or finely chopped
• 1-2 cups white beans (depending on how thick you want your soup) pureed with 1 cup fresh basil, olive oil, 1 clove garlic, and 1 tsp salt (you can substitute spinach leaves, parley, or arugula if you don’t have basil around, it will change the flavor…. but will still be delicious!!!)

Directions:

Heat olive oil, and onion and garlic and sauté until tender…

Add stock, zucchini and bean puree with basil

Sprinkle a little bit of Parmesan or Romano cheese in… (it’s lowfat cheese, and hard cheeses are better for us than soft)

Heat through and ENJOY!!!

I triple this recipe, so I have it on hand for the week… it just gets better and better…For my kids and hubby, I add a lovely salad with salmon or tuna mixed in.

10/6/2024 Recipe of the Week

Little Mary’s Mashed Potatoes

Tastes Better than Mashed Potatoes

Ingredients:

• 4 cans Large Butter Beans, cooked and Drained
• 2 TBSP of butter substitute
• 2 TBSP chicken broth
• dash of garlic powder
• dash of ground pepper

Directions:
Put the butter beans and the butter substitute in the microwave until margarine is melted.
Mash with a potato masher or blend with electric mixer, adding enough chicken broth to
make creamy mashed potatoes. Add a dash of garlic powder and pepper and mix well.

9/29/202 Recipe of the Week

Chicken & Sweet Corn Chowder

This soup could be nicknamed “The Let’s Do Lunch
Craving-Crusher Soup!”  Unlike traditional Chicken & Corn Chowder
that is full of potatoes, flour & cream, my new version of the soup tastes
fantastic without the fattening ingredients.  It also contains a good
quantity of beans (which you can’t see or taste) and sweet kernels of corn
which will curb your cravings for bread and pasta.  Give it a try…..you’re
sure to be pleased!

INGREDIENTS:
2 regular size cans (14-15.5 oz. each) Cannellini Beans, drained
1 cup Swanson fat-free or 99% fat free Chicken Broth
1 yellow onion, sliced (approx. 1 cup)
2 cloves garlic, crushed or minced
3 tablespoons Shedd’s Willow Run Margarine
1 large boneless, skinless Chicken Breast, diced into 1/2″ cubes
1 cup fresh or frozen corn kernels
1/4 teaspoon Ground Bay Leaves (or 3 whole Bay Leaves)
1/4 cup low fat or skim milk

Instructions:

1.  In a blender, completely blend together the beans and chicken broth
until totally smooth.  Set aside.

2.  Melt the Willow Run in a large heavy saucepan.  Add the onion and
garlic, and cook over medium-high heat for 3 or 4 minutes.  Add the
uncooked, diced chicken.  Sautee for 3 or 4 minutes more until all sides
are lightly browned.

3.  Add the bean/broth liquid, the corn, ground bay leaves, and a bit of
pepper to the pot.  Stir well and bring to a boil.  Reduce heat to
medium/low, add the milk, and simmer for at least 10 minutes more.  It’s
done! (Remove Bay Leaves if you used whole ones.)

As with all of my bean soup recipes, drink at least one or two glasses of water
with or just after eating this chowder.  It will make you feel really full
and satisfied.

9/22/2024 Recipe of the Week

Cabbage-Greens Soup

• 1 small head of cabbage, coarsely chopped
• 1 bunch of greens, washed and chopped (your choice – mustard, turnips, collards, kale – if you have turnips with roots just dice them and add to the soup)
• 2 med. onions, diced
• 2 med. green peppers, diced
• 4 ribs celery, diced
• 1 small bunch green onions, sliced
• 3 or 4 carrots, sliced thin
• 2 cans (14 or 15 oz.) diced tomatoes with juice. (Rotel if you want it spicy)
• 2 cans (14 or 15 oz.) beans of your choice, drained     (I used black beans and pintos)
• 2 cans (14 or 15 oz.) whole kernel corn, drained
• 1 (32 oz.) container of beef broth
• 1 lg. can Campbell’s Tomato Juice or V8 juice or Spicy Hot V8
• Beef bouillon to taste
• Black pepper to taste

Put everything into a very large stock pot. Do Not Boil. Simmer over medium to low heat for 2 to 3 hours stirring occasionally. This is great served with a few dashes of pepper sauce.

This makes a pretty thick soup and a lot of it…if you’d like a soupier soup add more broth and tomato juice. Keeps well. And gets better every day. Share with a friend or you’ll be eating this for a l-o-n-g time.

Variations: Halfway through the cooking, you can add browned ground beef or LDL sausage if desired.

9/15/2024 Recipe of the Week

LITTLE MARY’S PIZZA SOUP

4 tbsp. Olive Oil
1 medium yellow onion, chopped (1 cup)
2 cloves garlic, crushed (or 1/2 tsp. garlic powder)
1 small green Bell Pepper, chopped (approx. 1 cup)
1/2 lb. lean ground sirloin or ground skinless turkey breast
1 cup sliced button mushrooms (fresh or canned)
3/4 tsp. paprika
1 Tbsp. dried Basil
1 Tbsp. dried oregano
1/2 tsp. salt
1 large (1 lb. 12 oz) can diced tomatoes
1 large (1 lb. 13 oz) can tomato sauce
1/2 cup sliced black olives, drained
1 regular can (14 – 16 oz) pinto beans, undrained

1.  Heat the Olive Oil on medium/high in a large deep saucepan with a lid.  When it is melted, add the onion, garlic, peppers, turkey & paprika.  Sautee, stirring, for 5 minutes until onion and meat are cooked.  Add the mushrooms and cook for another minute.

2.  Add the tomatoes, tomato sauce, salt & herbs.  Cover and bring to a slow boil.  While it is cooking, puree the pinto beans with a blender.  Add this bean puree and 1 & 1/2 cup of water to the pot.  Simmer on medium/low for 10 or 15 minutes. Add the olives and gently stir in.  If the soup is too thick for your liking, you can add another 1/2 cup of water.

3. Submerge a slice of Fat-free Mozzarella cheese on top.

To serve with Spaghetti Squash:

• Boil spaghetti squash whole in a pot of water for 45 min
• Remove from water and let cool
• Split squash lengthwise and remove seeds
• Rake squash out of shell with fork

9/8/2024 Recipe of the Week

1/2 lb extra-lean ground sirloin
1/2 lb lean ground turkey breast (skinless)
1 small onion, chopped (approx. 1 cup)
2 T olive oil
2 ribs of celery, sliced
1 cup chopped peeled carrots
2 cups fat-free beef broth (or 2 cups water & 1 Knorr Beef Bouillon cube)
2 T steak sauce
1/2 cup frozen peas
3 T corn starch
1 can (16 oz) pinto beans, drained
2 cans (16 oz) large butter beans, drained*
2 T Butter or Low Fat Butter Substitute

OPTIONAL: Substituting 2 cans Cannellini Beans will work also along with equal amounts of cooked Cauliflower and 2 cloves Garlic  (finely chopped) and Parsley  (or sliced fresh green onions) for the mashed potato topping

*Large Butter Beans work best like these….

In a large skillet, heat the olive oil on med/high. Add the onions, celery & carrots, and sauté for 4 minutes. Add the meat, and cook until browned. Drain off any fat.

Add the broth, Steak Sauce, peas, & 1/2 of the pinto beans. Mash the remaining pinto beans with a fork and add to the skillet. Cover and simmer on low for 15 minutes.

Mix the corn starch in 1/2 cup of cool water. Add to the pot and bring to a boil. Stir until thickened (2 to 3 minutes). Add salt & pepper to taste. Remove from heat. Pour into baking dishes (see below). Leave to cool while you make the topping, and switch your oven onto 400.

Pour the large butter beans into a microwaveable bowl. Add the Butter Substitute. Microwave on high for 1 to 2 minutes until the Butter Substitute is melted. Mash with a potato masher. Add a little chicken broth to make smooth. Spread the “LDL potatoes” over the top of individual deep pies, or a 12″ square Pyrex deep baking dish, around 1/2″ to 1″ thick. Put in the oven for 10 minutes to brown the topping.

9/1/2024 Recipe of the Week

Crock Pot Scrambled Eggs for a crowd

This is the first time posting a personal recipe. I volunteered to bring scrambled eggs to use for breakfast burritos for a farewell party for a co-worker. This is a modification of one I found on- line:

Ingredients:

• 3 dozen eggs
• 3 cups milk cream or buttermilk
• 1 cup chopped red and green peppers
• 1 chopped large onion or 1 cup chopped green onions
• 3 cups shredded Mozzarella Cheese or Marbled Colby Jack
• Salt and pepper to taste
• Crock Pot Liner or Butter (not non-stick spray)

4 hours before serving line crockpot with liner or generous amounts of butter.

Wisk eggs, milk (I used 1 1/2 cup buttermilk and 1/2 cup heavy cream) until uniform in color. Add chopped veggies and cheese (I only used 2 cups Mozzarella). Pour into crock pot, cover and set on low.

Eggs should be moist and fluffy in 4 hours

****Most crockpot recipes cooked for 6-8 hours. I checked mine at four hours and not being sure if eggs were done in the center, I stirred them with a spatula. The eggs were done but I left them on low until ready to leave for work which was a mistake. The eggs were browning now on the edges and would have been a mess had I not used the liner. Next time I will turn pot off and 4 hours. For greater weight loss, use all buttermilk and low-fat cheese. This recipe was a hit with no leftovers****.

8/25/2024 Recipe of the Week

Crockpot Chicken Cacciatore (or Turkey)

Ingredients:

• 3 half chicken breasts
• Olive oil
• Seasoning mix (see Note)
• 1 chopped large onion
• 1/4 ounces fresh chopped oyster mushroom pieces
• 2 cloves chopped garlic
• 1/4 to 1/2 cup chopped Italian parsley
• 2 Tablespoons fresh oregano or 2 teaspoons dry oregano
• 2 Tablespoons fresh basil or 2 teaspoons dry sweet basil
• 1 teaspoon garlic salt
• 1/2 teaspoon roasted chicory root (optional in place of black pepper)
• 2 6-ounce cans of tomato paste
• 4 fresh juicy chopped tomatoes (or 1 15-ounce stewed tomatoes or tomato sauce)
• Stevia to equal 1 teaspoon sugar (optional)
• Water
• 1/4 pound fresh green beans (optional)
• 1 cup zucchini diced (optional)

Directions:
Brown chicken pieces in olive oil, do not cook through.
Place them in the crockpot.

8/18/2024 Recipe of the Week

APPLE
CRANBERRY SALMON SALAD

½ cup barbecue sauce (See below for BBQ sauce)
4 4-ounce salmon fillets
¼ cup fresh lemon juice
2 tablespoons honey
¼ teaspoon sea salt
Pinch of freshly ground black pepper
1 pound Gala apples
½ pound Granny Smith apples
½ cup fresh cranberries, chopped
2 tablespoons fresh tarragon, chopped

Preparation
1. In a shallow glass baking dish, combine the barbecue sauce and salmon. Cover
and marinate for 30 minutes to 2 hours.

2. In a large bowl, combine lemon juice, honey, salt and pepper. Core apples
and thinly slice. Add sliced apples to lemon-honey mixture and toss together.
Toss cranberries and tarragon with apple mixture. Preheat grill or broiler.

3. Grill or broil salmon fillets 3 to 5 minutes on each side or until fish is
opaque in the center. Do not overcook. Break apart salmon fillets into
bite-size pieces. Toss salmon with apple-cranberry salad. Evenly divide among 4
plates and serve

TANGY BBQ SAUCE

This tastes great, without all of the sugars and things in bottled barbecue sauce.  It’s especially good on grilled chicken breasts.

Ingredients:
2 tablespoons Shedd’s Willow Run Soy Margarine (from health food shop)
1/4 cup light soy sauce
1/4 cup fresh lemon juice
1/2 cup tomato ketchup
1/4 teaspoon ground black pepper
1 teaspoon white Stevia or Splenda (optional)
1/4 teaspoon hot sauce (adjust to taste)

Melt the Willow Run margarine in a saucepan on medium heat.  Add all of the ingredients except the sweetener and bring it to a boil.  Turn it down to low and cook it for 10 or 15 minutes, stirring frequently.  It will thicken and reduce.  Taste it and see if you think it needs sweetening….if so, add the Stevia powder.  Stir again & it’s done.

8/11/2024 Recipe of the Week

Broccoli or Cauliflower or Zucchini Salad… Italian Style…

From Sicilian Mama’s Recipes (Saundra Shaver)

We Italians… we know how to eat… and eat well.  Olive oil is a staple in every true Italian home. I don’t even own another kind of oil. But I do have Extra virgin, virgin, and light olive oils…

Since I was a little girl, every year, when broccoli was at its peak, Mama would make a fantastic broccoli salad.  No, it’s not that mayonnaise version with bacon and raisins and nuts so many love these days… this one is just a light, flavorful, crunchy salad that sings on the tongue!

Here’s what you’ll need…

• 1 big bag (2 lbs) of broccoli florets or cut your own florets into 1 inch pieces…
• 2 lemons
• 1 large stock pot, heavy as possible filled with 8 quarts of salted water, brought to a rapid boil
• olive oil
• salt
• pepper

Steam or quickly blanche the broccoli until bright green and crisp tender… DO NOT COOK UNTIL THEY LOSE THEIR COLOR… yuck!!! They’ll be all soggy and gross…

•  Strain and quickly place them into a big ice bath to stop the cooking…
• Pat dry, and place into a large bowl
• Add the juice of both lemons… (it sounds like a lot… but trust me…)
• add about 1/4 – 1/2 olive oil to the florets
• sprinkle with salt to taste
• Sprinkle with freshly cracked black pepper

Serve immediately… the lemon “cooks” the broccoli… so if you want to have a little bit everyday for lunch… Just juice the lemons ahead of time, and place the juice into a small container, add all the olive oil and salt and pepper only to the broccoli, and the day you want to eat your salad, then dress with the lemon juice in the amount that suits you… Does that make sense?

Now…as for the cauliflower and zucchini salads… The lemon does NOT cook them for some reason… so add it right away and let it sit in the fridge… soooooooo yummy! My favorite is the zucchini and cauliflower…

I like to mix them also… especially the broccoli and cauliflower… on a hot summer day…  in the morning I’ll cook up a boat load of broccoli and cauliflower and ice it up and let it air dry… then for dinner, I’ll dress it, and we all fight over it…

Enjoy!!!

8/4/2024 Recipe of the Week

Burgundy Chicken and Bean Casserole

4 boneless skinless chicken breasts
2 cups collard greens
1 can great northern beans
1 can black beans
16oz mushrooms
1 cup corn
1 can of tomato sauce
1 cup burgundy wine or any other red wine
1/4 cup lemon juice
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp celery seed
salt and pepper to taste

Drain both cans of beans and rinse them, in a deep casserole dish add all ingredients and mix well. Then lay the chicken on top of the mixture and spoon some of it on top of it. Cover with tin foil and cook in the oven at 400 degrees until chicken is cooked through. It can even cooked with the chicken cut up in cubes and mix all into the bean mixture but you can do it either way. Enjoy!! 

7/28/2024 Recipe of the Week

Mary’s Chicken Marsala

1 lb. fresh chicken tenders
2 tbsp. soy flour (or garbanzo bean flour)
salt and pepper
4 tbsp. Shedd’s Willow Run Soy margarine (Smart Balance Light)
1/2 of a sweet yellow onion, finely diced (about 2/3 cup)
1/2 cup Sweet Marsala (I use a medium-sweet Marsala wine)
1 cup beef boullion (or fat-free beef broth)
1 cup sliced Porcini mushrooms (or white button mushrooms)
Fresh flat-leaf parsley, chopped

1. Pat the chicken dry with paper towels. Put the flour with a little bit of salt and pepper into a bowl or plate.  Coat the chicken pieces on each side lightly with the seasoned flour.

2. Melt 2 tbsp. of the butter in a skillet on medium-high until melted.  Cook the chicken 2-3 minutes on each side. Remove from pan and keep warm.

3. Add rest of butter and the onions to the skillet. Saute on low for 4 minutes. Add the mushrooms and saute for one minute further, until the onions are softened.

4. Turn the heat back up to medium-high and add the Marsala. Bring to a boil for 2 minutes, stirring constantly. Add the beef broth, bring to a boil, and simmer (4 or 5 minutes) until the liquid is reduced to around a cup.

5. Turn down the heat to very low. Add the chicken, stir well, and cover the skillet. Cook for up to 10 minutes (be careful not to overcook chicken or it will dry out).

6. Place the chicken on plates and pour sauce over.  Sprinkle with parsley and serve.

______________________________________________________________________________________________________

7/21/2024 Recipe of the Week

Big Fat Greek Salad

From: The Sugar Solution Cookbook

Servings: 4

Prep Time: 20 min.

With a nod to the heart-healthy cuisine enjoyed by our Mediterranean friends, this robust salad is loaded with monounsaturated fats and fiber.

Ingredients

• 2 Tbs olive oil
• 1 Tbs lemon juice
• 1 Tbs red wine vinegar
• 1/2 tsp dried oregano, crumbled
• 1/2 tsp freshly ground black pepper
• 2 large red tomatoes (1 pound), cut into chunks
• 1 can (15 ounces) chickpeas, rinsed and drained
• 2 cups hothouse cucumber chunks
• 1/2 cup thinly sliced red onion
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 8 kalamata olives, pitted and sliced
• 4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
• 4 oz feta cheese, chopped

Directions

• In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork.
• Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. If you have time, let marinate for 15 minutes.
• Add the greens and feta and toss again.

7/14/2024 Recipe of the Week

BASIL CHERRY TOMATOES

3 pints cherry tomatoes halved
1/2 cup chopped fresh basil
1 1/2 tsp olive oil
salt and pepper to taste
lettuce leaves (optional)

• Combine tomatoes, basil, EVOO, salt and pepper.
• Cover and refrigerate until serving.   
• Serve on lettuce if desired.

7/7/2024 Recipe of the Week

Israeli Chickpea Soup

One of the most popular soups in the Holy Land is a unique blend of chickpeas (Garbanzo beans) and cilantro.  It is prepared in large pots and cooked for several hours.  My simple version of this exotic flavored soup is ready within 20 minutes!

Ingredients:
1 1/2 tablespoons Extra Virgin Olive Oil
1 small yellow onion, sliced (approx. 1 cup)
2 cans of chick peas, drained (15 or 15.5 oz. each)
2 pints fat free chicken broth
1/2 cup loosely packed fresh cilantro leaves (no need to chop them)

1.  Heat the olive oil on medium/high in a large saucepan with a lid.  Add the onion and sautee for 3 minutes, stirring.

2.  Add the drained chickpeas and chicken broth.  Bring to a boil, reduce heat to low, and cover.  Simmer for 10 minutes.

3.  Uncover and add the cilantro.  Cook for 2 more minutes and then remove from heat.  Let it cool slightly and then totally blend until smooth, either in batches in the blender or with a potato masher.  (Note:  You’ll get best results if you use a blender:  either a regular blender or a hand-held immersion blender such as the “Braun Multiquick Hand Blender,” so the cilantro is completely pureed with the onions and chickpeas in the soup.  If you use a potato masher instead, I recommend finely dicing the onion and chopping the cilantro leaves as finely as you can prior to cooking. There is no need to chop the cilantro if using a blender.) Re-heat if necessary.  

Tip:  Eat a bowl of this soup 15 or 20 minutes prior to your main protein meal of the day.  It helps you feel fuller and more satisfied for longer!        Israeli Chickpea SoupOne of the most popular soups in the Holy Land is a unique blend of chickpeas (Garbanzo beans) and cilantro.  It is prepared in large pots and cooked for several hours.  My simple version of this exotic flavored soup is ready within 20 minutes!

Ingredients:
1 1/2 tablespoons Extra Virgin Olive Oil
1 small yellow onion, sliced (approx. 1 cup)
2 cans of chick peas, drained (15 or 15.5 oz. each)
2 pints fat free chicken broth
1/2 cup loosely packed fresh cilantro leaves (no need to chop them)

1.  Heat the olive oil on medium/high in a large saucepan with a lid.  Add the onion and sautee for 3 minutes, stirring.

2.  Add the drained chickpeas and chicken broth.  Bring to a boil, reduce heat to low, and cover.  Simmer for 10 minutes.

3.  Uncover and add the cilantro.  Cook for 2 more minutes and then remove from heat.  Let it cool slightly and then totally blend until smooth, either in batches in the blender or with a potato masher.  (Note:  You’ll get best results if you use a blender:  either a regular blender or a hand-held immersion blender such as the “Braun Multiquick Hand Blender,” so the cilantro is completely pureed with the onions and chickpeas in the soup.  If you use a potato masher instead, I recommend finely dicing the onion and chopping the cilantro leaves as finely as you can prior to cooking. There is no need to chop the cilantro if using a blender.) Re-heat if necessary.  

Tip:  Eat a bowl of this soup 15 or 20 minutes prior to your main protein meal of the day.  It helps you feel fuller and more satisfied for longer!

by marysimmons

6/30/2024 Recipe of the Week

BBQ Chicken from Red Book

(B.B.’s Chicken with Marmalade pg,160)

I only use the seedless blackberry Polaner jelly and the dried onion soup mix….but just in case you don’t have the red book here is the recipe

1/2 cup Orange all Fruit Marmalade (Polaner)
1/2 cup of fat free ranch dressing
1/2 cup Mandarin Oranges, drained
1/2 pkg dried onion soup mix
4 boneless, skinless, split chicken breasts

Place chicken breasts in a 9×9 pan sprayed with Pam olive oil cooking spray. Cook for 20 minutes at 375 degrees. Drain off liquid.
Blend the marmalade, dressing and dried onion soup mix together in a blender. Pour over the chicken breasts. Cook at 375 degrees for another 20 to 30 minutes or until chicken is tender.

Add the mandarin oranges during the last 5 minutes of cooking time.

***Note when I make this I use the whole 10 oz jar of Jam and the whole package of dried onion soup mix, and 4 to 6 chicken Breast***

Onion Soup Mix

Ingredients for one packet:
8 teaspoons dried onion flakes
1 1/2 teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon turmeric, optional
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon Stevia or other sugar substitute to equal 1/2 teaspoon of sugar
1/4 teaspoon ground pepper

Directions:
Mix ingredients well and store in airtight container for up to six months.

Onion Soup Mix (Like Liptons)
3/4 c instant minced onion
1/3 c Beef flavored instant boullion
4 tsp onion powder
1/4 celery seed, crushed
1/4 tsp stevia
Mix all together well.
Five Tbs of mix equals 1.25 oz of purchased soup mix

Dry Onion Soup Mix
8 tsp dried onion flakes
1 1/2 tsp dried parsley
1 tsp onion powder
1 tsp tumeric, optional
1/2 tsp celery seed, crushed
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper

6/23/2024 Recipe of the Week

Potato Salad LDL

1 large head of cauliflower
5 hard boiled eggs
1 cup chopped onion
1 cup chopped dill pickle
1/2 cup chopped celery
1 1/2 cup fat free mayo
4 tsp mustard
2 T cider vinegar

Steam cauliflower until tender. Chop up eggs and cauliflower. Let cool.
Mix mayo, mustard and vinegar in small mixing bowl, set aside.
In large mixing bowl, combine all ingredients.
Stir in the mayo mixture and mix well.
Refrigerate
Makes about 8 – 1 cup servings

616/2024 Father’s Day Recipe of the Week

Key Lime Chicken with Mango Salsa

Ingredients:
4 boneless skinless chicken breasts
1 tbsp key lime (or regular lime) juice
1 tsp light soy sauce
The rind of one lime, finely grated
1 tsp. olive oil
1 tsp white wine vinegar
1″ piece of fresh ginger, finely grated

FOR THE SALSA:
1 mango, skinned and diced into small pieces
1 tbsp. key lime (or regular lime) juice
1 small red onion, diced into small pieces
1 – 2 tbsp. fresh cilantro, chopped

Cut the chicken into 1″ squares.
Preheat the broiler (this can also be done outside on the grill if you wish.)  Mix together the lime-juice marinate (all 6 items) and season with salt and pepper to taste.  Add the chicken and let sit for 10 minutes.  Thread the chicken onto skewers (this makes approx. 6 or 7 kebabs.)  Brush some juice onto the chicken and broil for 5 minutes.  Turn the kebabs over and pour over any remaining liquid.  Broil for 5 or 6 more minutes, until the chicken is thoroughly cooked.


Mix together the mango, red onion, lime juice and cilantro, and serve the kebabs with a hearty portion of the salsa.

6/9/2024 Recipe of the Week

Toss with dressing (see below).

LET’S DO LUNCH Burgers

Ingredients:
    ½    lb. lean ground sirloin
    ½    lb. ground turkey or chicken breast (skinless)
    1     cup finely chopped onions
    1     16 oz. can pinto beans (drained)

Directions:  Mash pinto beans and mix with ground turkey or chicken and ground sirloin and onions.  Season with salt and pepper.  Make into patties (use egg white to hold them together if necessary). Spray pan or grill with olive oil spray.  Fry or grill.  Serve with your favorite condiments.  Make a double batch, and store in freezer.   

5/26/2024 Recipe of the Week

BRANDO’S LASAGNA

1/4 lb ground sirloin or lean beef
1/4 lb ground skinless turkey breast
1/2 c chopped onion
6 oz. can tomato paste
2 5.5 oz can picante tomato juice (v8)
1 10 1/4 oz can condensed tomato soup
1 12 oz low fat cottage cheese
2 Tbs parmesan cheese
1/2 c egg substitute
2 Tbs finely chopped fresh parsley
2 tsp finely chopped fresh basil
1/2 tsp white pepper
5 medium zucchini, thinly sliced
pam olive oil spray
1 12 oz fat free grated mozzarella cheese

Directions:
Cook the beef, turkey, and onion until tender. Add the tomato paste, tomato juice, and tomato soup to the mixture. Combine the cottage cheese, parmesan cheese, egg substitute, parsley, basil and white pepper, and mix lightly. Set aside. Place one half of the sliced zucchini in a layer in a 13 x 9 x 2 pan that has been sprayed with pam. Follow with half of the cottage cheese mixutre, half the mozzarella cheese, and half of the tomato/meat mixture. Continue with another layer beginning with sliced zucchini and ending with the meat sauce.
Bake 350 degrees for 40 to 45 min.