May 31st, 2010 by alice
Tags: Lemony, Light, Toss, Turkey
INGREDIENTS
- 6quartswater
- 2teaspoonssalt
- 6ounceswhole wheat fettuccini
- 2cupsbroccoli florets, coarsely chopped
- 1/2cupextra virgin olive oil
- 4tablespoonsbutter
- 4garlic cloves, minced(prepared, refrigerated type is fine)
- 1/2-1teaspoonred pepper flakes (optional)
- 2teaspoonslemon zest(fresh or from a jar)
- 1 1/2tablespoonslemon juice(fresh or reconstituted)
- 1teaspoonsalt
- 1/2teaspoonpepper
- 2cupscooked turkey breast, shredded
- 1cup shreddedparmesan cheese, firmly packed
DIRECTIONS
- Bring water to boil.
- Add 2 teaspoons salt and fettucine.
- Boil for 4 minutes, then add broccoli.
- Return to a boil and cook for 4 more minutes or until pasta reaches desired tenderness.
- Drain pasta and broccoli in colander and set aside. (Do not rinse.).
- In same pot over medium-high heat, add oil and butter. Heat until butter is melted.
- Add garlic, lemon zest and red pepper flakes (if desired) and cook for 2 minutes.
- Add lemon juice, salt, pepper and turkey. Mix thoroughly, cover and cook for 2-3 minutes or until turkey is heated through.
- Return pasta and broccoli mixture to pot. Toss well. Cover and heat for 1-2 minutes.
- Remove from heat, add parmesan and toss. Serve immediately.
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May 31st, 2010 by alice
Tags: Chops, Crock, Pork, Pot, Stuffed, Vegetable
INGREDIENTS
- 4pork loin chops(thick and well trimmed)
- 1 (15 1/4 ounce)cancorn, drained
- 1smallonion, chopped
- 1green bell pepper, seeded and chopped
- 1cupdry breadcrumbs(Italian style)
- 1/2cupconverted long grain rice, uncooked
- 1 (8 ounce)cantomato sauce
DIRECTIONS
- Cut pocket into each pork chop, cutting from edge nearest bone.
- Lightly season pockets with salt and pepper to taste.
- Combine corn, onion, bell pepper, bread crumbs and rice in a large bowl.
- Stuff pork chops with vegetable-rice mixture.
- Secure along fat side with wooden toothpicks.
- Pour any remaining vegetable-rice mixture into slow cooker.
- Add stuffed pork chops to slow cooker.
- Moisten top of each pork chop with tomato sauce.
- Pour any remaining tomato sauce on top.
- Cover and cook on low 8 to 10 hours or until done.
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May 30th, 2010 by alice
Tags: Bananaange, Bran, Muffins, Pecans, Raisins
INGREDIENTS
- nonstick cooking spray
- 1cup mashed ripebananas(about 3 medium bananas)
- 1/2cupfrozen orange juice concentrate, thawed
- 1egg
- 1/4cupcanola oilor light olive oil
- 1 1/2cupsbran flakes
- 1cupwhole wheat pastry flour
- 2teaspoonsbaking powder
- 1/4teaspoonbaking soda
- 1/4teaspooncinnamon
- 1/8teaspoonsalt
- 1/2cupraisins
- 1/4cup chopped toastedpecans
DIRECTIONS
- Preheat oven to 400 degrees.
- Spray 12-cup muffin tin with nonstick cooking spray and set aside.
- In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil.
- Stir in bran flakes, let sit about 15 minutes to soften cereal.
- In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt.
- Add to cereal mixture and stir just until combined.
- Gently fold in raisins and pecans. Spoon batter evenly into muffin tins.
- Bake 20 to 25 minutes or until done.
- Cool 5 minutes in tin.
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May 30th, 2010 by alice
Tags: Glazed, Loaf, Meat, Mustard
INGREDIENTS
-
Meatloaf
- 2eggs
- 2tablespoonsDijon mustard
- 1/2cup garlic herbbreadcrumbs
- 1/2teaspoondried thyme leaves
- 1 1/2lbslean ground beef
-
Glaze
- 2tablespoonsapple jelly
- 2tablespoonsDijon mustard
- 2tablespoons choppedgreen onions
DIRECTIONS
- Heat oven to 350°FIn large bowl, beat eggs.Stir in all remaining meat loaf ingredients.Press mixture in ungreased 8×4 inch loaf pan.Bake at 350°F for 40 minutes.
- Meanwhile, in small microwave-safe measuring cup, combine all glaze ingredients.Microwave on high for 1 to 2 minutes or until jelly is melted, stirring every 30 seconds.
- Remove pan from oven.Using pancake turner to hold meat loaf in pan, drain off fat.Spoon glaze over meat loaf.
- Return to oven; bake an additional 20 to 25 minutes or until meat thermometer inserted in center reads 160°FLet stand 5 to 10 minutes before serving.
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May 29th, 2010 by alice
Tags: Greek, Medallions, Pork, Tenderloin
INGREDIENTS
- 1tablespoonfresh oregano, chopped or1/2 teaspoonoregano, dried
- 1garlic clove, minced
- 1lbpork tenderloins
- 1cupchicken broth
- 1tablespoonlemon peel, grated
- 1tablespoonfresh lemon juice
- 1tablespooncapers, rinsed (optional)
- 2teaspoonscornstarch
- 1tablespoonolive oil
DIRECTIONS
- Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic.Set aside.
- Cut pork tenderloin into 1-inch slices.Season with salt and pepper.
- In a large nonstick skillet heat oil over medium-high heat.Cook pork half at a time for 1-2 minutes per side or until browned.Transfer to a platter.
- Reduce heat to medium.Stir chicken broth mixture; add to skillet.Cook and stir for 1 minute.Return pork and accumulated juices to skillet.Cook for 2-3 minutes or until juices run clear (160F.), turning once.Spoon sauce over pork to serve.
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