Main Dishes
( "Apple filled turkey breast" ) 1 three pound boned turkey breast,skinned.1/2 cup chopped onion.1/2 c chopped celery.2 large garlic cloves, minced.2 cups of brown rice.1/2 c of chopped unpeeled red apples.1/2 c chunky applesauce.1/3 c chopped fresh parsley.1/2 c chopped & toasted pecans.1/4 c currants.1/2 teas. allspice.1/2 teas.ground pepper.1/4 teas.poultry seasoning. 2/3 c low sugar orange marmalade.1/3 c apple cider.1/4 teas.ground all spice. (1) Trim off fat..Place turkey breast, boned side down on heavy duty plastic wrap.From center, slice horizontally through thickest part of each side of breast almost to outer edge.Unfold each cut piece to increase size.Place the plastic wrap over turkey and flatten to an even thickness.Use a meat mallet or rolling pin.Place the loose pieces over thinner part to even out. Set turkey aside. (2) Coatt a large skillet with cooking spray.(med-heat)Add onion,celery,& garlic.Saute until crisp-tender.Remove from heat.Stir in rice and next 8 ingredients. (3) Spoon rice mixture onto turkey,leaving a 1 inch border at sides;roll up! Like a jelly roll.Tie turkey at 2 inch intervals with heavy duty string.Place seam side down.On a rack in a roasting pan.Coat with pan with cooking spray. Or your going to have a mess. You can insert a thermometer. You can tell by looking at it when it done!!! But 2 be safe, use the thermometer. (4) Combine marmalade,cider & allspice in a saucepan.Cook over low heat until marmalade melts,stir often.Brush over the turkey.Bake uncovered at 350 for 2 hrs or until thermometer reads 170.Bast often with juices. (5) Move turkey to a serving platter. Let stand for about 15 minutes,remove string.Slice it! About 10 servings! It is about 210 cals a serving!! Now the easy way!! Get the turkey breast. Stove top dressing.Roll it up!!! There is not a lot of fat to make gravy with! Cheat buy a can, or if you have some stored in freezer use it! Mix match. Try different veggys in the middle.What ever you have time for or feel like eating!! Have fun with it!!
"BUTTERMILK FRIED CHICKEN' 1 broiler-fryer chicken cut into pieces 1 cup buttermilk 1/2 cup all-purpose flour 1 tsp. salt 1/2 tsp. pepper vegetable oil Place chicken into bowl. Pour buttermilk over; marinate at least 1 hr. In another bowl, mix flour, salt and pepper. Remove chicken from buttermilk. Roll pieces in flour. Pour 1" of oil in skillet. Cook until one side is browned, then turn and brown other side, about 20 minutes total. Remove chicken and place on paper towels to drain. Remove oil except for 1/3 cup from skillet. Add 1/3 cup flour to oil and brown lightly. Add 2 cups water to thicken, then add more if needed to thin.
""BEEF STROGANOFF"" This easy recipe can be served either on steamed rice or on noodles. INGREDIENTS (Serves 4) 1 1/2 lbs round steak or other cut of meat 8 oz canned sliced mushrooms 12 oz sour cream 4 oz white wine 2 Tbsp chopped onion 2 Tbsp Worcestershire sauce 1 Tbsp chopped chives 1 tsp minced garlic (or more to taste) salt pepper pasta or steamed rice (1) Cut meat into 1/2-inch thick by 2 inch long strips.
(2) SauteŽ the onions in butter until brown. (3) Place meat in pan with onions. Sear quickly in the frying pan along with onion. (This seals the juices inside.) Avoid overcooking the meat. (4) Add mushrooms, and stir in the wine, chives, and garlic for about 5 minutes. (5) Finally add sour cream, Worcestershire sauce, and chives, and simmer until it almost boils. (6) Serve on noodles or steamed white rice. You may want to vary the thickness of the sauce. I do this by adding sour cream to thicken, or adding wine to lighten. This is easy too make, Time: 30 to 45 minutes cooking. Honey Marinated Pork Loin: Marinade (recipe below) 4 pounds pork loin roast ¼ cup vegetable oil Cracked Potato Salad (recipe below) Grilled Peaches (recipe below) Honey-Mustard sauce (recipe below) Fresh chopped parsley Fresh marjoram CHARCOAL: Indirect GAS: Indirect / medium heat Prepare marinade. Trim fat from pork loin and place in marinade; roll to coat evenly. Cover and refrigerate overnight. Remove port from marinade. Season pork with salt and rub with vegetable oil. Place pork on center of cooking grate; cook for 60 - 90 minutes or to desired doneness, turning once halfway through cooking time. Transfer pork to a carving board; let rest for 10 minutes before slicing. To serve: Slice pork loin into half-inch slices. Place equal number of slices on individual plates with cracked potato salad and a grilled peach half. Drizzle honey-mustard sauce over pork; sprinkle with parsley and garnish with marjoram. Makes four to six servings. MARINADE: ¼ cup minced garlic ¼ cup honey ¼ cup chopped fresh thyme 2 tbs chopped fresh parsley 2 tsp red pepper flakes ¼ cup chopped fresh sage leaves 2 tbs chopped fresh marjoram ¼ cup olive oil (extra virgin) Juice of ½ lemon HONEY-MUSTARD SAUCE: 1 cup chicken stock 2 tbs honey 1 tbs balsamic vinegar 1 tbs Dijon mustard Salt and Pepper Place chicken stock, honey, vinegar and mustard in saucepan. Cook and reduce by one-third. Add salt and pepper to taste. Serve with Pork Loin.
""Healthy Baked Fish & Chips"" 4 large red potatoes, thinly sliced
1 fennel bulb, trimmed and thinly sliced 1 clove garlic, minced 2 tbsp. olive oil
3/4 tsp. sea salt, plus 1/8 tsp.
1/2 tsp. coarsely ground black pepper
4 pieces white fish (ie. scrod, halibut, pollock) 1 medium tomato, diced 1 large mango, peeled and diced
feathery fennel tops
Directions: Preheat oven to 425'F.
In shallow 2 1/2 quart casserole, toss potatoes, fennel, garlic, olive oil, 3/4 tsp. sea salt and 1/4 tsp. pepper. Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once. Sprinkle fish with remaining sea salt and pepper. Arrange fish on top of potato mixture; bake 10 - 15 minutes longer or until fish flakes easily when tested with fork. Sprinkle with diced tomato and mango. Garnish with fennel tops.
""Mock Crabmeat Casserole""
1 c Mayonnaise
1 c Sour creame
2 tb Parsley
1 tb Onion; diced
1 Green pepper, diced
1 ts Curry powder
6 Hard-boiled eggs, chopped
1 lb Mock crabmeat
Paprika
Combine all ingredients, except paprika. Turn into greased 1 1/2-quart
casserole. Sprinkle with paprika. Bake at 350^ for 40 to 50 minutes. Serve
over hot, cooked rice.
""All-in-one Tuna Casserole""
Yield: 4 servings
1 ea Env. Golden Onion Soup Mix 8 oz Medium Egg Noodles **
1 1/2 c Milk 6 1/2 oz Tuna, Drained & Flaked
10 oz Frozen Peas & Carrots * 2 oz Shredded Chedar Cheese ***
* Frozen Peas & Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal 1/2 C
Preheat oven to 350 degrees F.
In large bowl, blend golden onion recipe soup mix with milk; stir in peas &
carrots, cooked noodles and tuna.Turn into greased 2-quart baking
dish, then top with cheese. Bake 20 minutes or until bubbling.
TUNA CASSEROLE
8 ounces elbow macaroni
1 package (10 oz.) frozen peas
1 jar (16 oz.) Ragu Cheese Creations! Four Cheese Pasta Sauce 3/4 cup vegetable or chicken broth
1 can (6 oz.) tuna, drained and flaked
1 can (6 oz.) sliced mushrooms, drained
1/4 cup dry plain bread crumbs
Preheat oven to 350 degrees F.
Cook macaroni according to package directions, adding frozen peas during last 3 minutes of cooking; drain.
In large bowl, combine macaroni mixture, Ragu Cheese Creations! Pasta Sauce, broth, tuna and mushrooms.
In 2-quart baking dish, turn pasta mixture; sprinkle with bread crumbs. Bake 25 minutes or until hot and bubbling.
Serves 4.
""Meat Pot Pie""
4 medium potatoes, peeled, cooked, and cut into bite-size pieces
1 can peas and carrots, drained
1 lb. hamburger
milk and flour (amount varies depending on amount of gravy desired)
salt and pepper to taste
1 tin refrigerator biscuits
Grated cheese
Peel potatoes, sprinkle with salt, start cooking on stove. Brown salted
hamburger in skillet. When hamburger is thoroughly cooked, add milk, flour,
and pepper to make gravy. Cut up potatoes. Combine hamburger and gravy,
potatoes, and peas and carrots in casserole dish. Bake in 350 degree oven for
15 minutes. Take out of oven. Cover top with refrigerator biscuits.
Sprinkle grated cheese over biscuits, if desired. Put back in oven and bake
according to directions on biscuit tin.