I just cooked groud turkey.
16 aunce ground. Turkey
1cup plain yogurt
4 pods garlic
1/2 inch ginger
Cilantro
Mint leaves from garden
1/2 sweet potato cut into 8 pieces
1/2 cup peass
1 big white onoin
2 med tomatos
2 tea spoon indian mutton masala
1 tea spoOn turmeric
Cut all veges and mix all ingredients. Keep aside for marination for 15 minutes
And cook in slow fire for 15 minutes till veges are cooked.
I cant wait to eat it.
I am on almost no carb diet.
All sweet potato pieces are for my dh.
I may eat 1 or 2 peas, but the sauce is soooooo yummy.
Directions:
Preheat oven to 350 degrees. Spray a 9" springform cake pan with nonstick spray and set aside or line pan with parchment paper.
To make the cheesecake, first set out all measured ingredients. Combine cream cheese, sugar, and vanilla extract in a large bowl. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. While continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, flour, and cinnamon. Beat until thoroughly mixed, about 2 minutes. Evenly pour cheesecake mixture into the pan.
Bake in the oven until firm, 40 - 45 minutes. Set cheesecake aside and allow to cool completely in the pan.
Meanwhile, to make the topping, bring a medium-sized pot to medium-high heat on the stove. Add all topping ingredients. Add 1/2 cup cold water and mix well. Bring mixture to a boil, and then reduce heat to low. Stirring occasionally, simmer until mixture is thick and gooey, 2 - 3 minutes. Remove from heat and let cool completely.
Once cheesecake and topping have completely cooled, evenly pour blueberry topping over the cheesecake in the pan. Refrigerate for at least 1 hour, until fully chilled. Once ready to serve (see HG Tip!), release and remove the springform. Cut into 8 slices and dig in!
Serving Size: 1 slice (1/8th of cake)
Calories: 168
Fat: 1g
Sodium: 395mg
Carbs: 27g
Fiber: 1g
Sugars: 22g
Protein: 12g
Ingredients:
2-3 sweet potatoes (1.5 lbs.) peeled and cut into 2-inch chunks
2 large eggs
1/3 cup plus ½ cup packed light brown sugar
3 Tbsps. Pure maple sugar
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¾ cup plus 1 Tbsp heavy cream
1 prebaked pie crust (9 inch)
3 Tbsps butter
1 cup pecans crushed
Directions:
Sweet potato puree: In a large saucepan, cover sweet potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife (about 15 min). Drain; puree in a food processor until completely smooth. Let cool completely before using.
1 Make filling: Preheat oven to 375. In a large bowl, whisk eggs, ½ cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and ¾ cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust.
2 Bake pie on lowest rack of oven until filling is set (about 50 mins). If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool (1 hour) transfer to refrigerator to cool completely.
3 Make pecan topping: In a medium saucepan, melt butter over medium heat. Add remaining ½ cup light brown sugar and pecans. Cook, stiffing, until sugar is incorporated and the mixture is smooth (about 3 mins). Stir in remaining Tbsp cream; let cool 1-2 mins. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 mins.
OK, here's what I had for dinner. It's a really good meal and very easy to make on top of the stove or in a slow cooker. I actually started it on the stove but had to go out so I dumped it in the slow cooker and it was perfect by dinner time. I had cooked rice in the freezer so I just had to thaw and heat that to go along with the lentils and vegetable toppings. This is very basic and you can add more herbs and spices if you like, but this is how I make it. DH always has Thousand Island dressing on his because he puts that stuff on anything green.
Mazidra
8 ounces dried lentils
4 cups water
1 McCormick’s Chicken or Beef flavoured bouillon or any vegetarian bouillon or regular stuff if you're not vegetarian
1 or 2 Garlic cloves, minced
1 Bay leaf
Salt to taste
3 large onions, sliced thinly
4 tablespoons olive oil
3 or 4 cups hot cooked whole grain rice
Shredded lettuce
Diced tomatoes
Sliced green onions
Sliced black olives
Diced cucumber
Guacamole/diced avocado
Salsa
Etc...
In large saucepan, combine dried lentils, water, bouillon cube, garlic, bay leaf and salt. Bring to a boil and turn temperature down; cover and simmer for approximately 30 minutes or until lentils are tender. Keep warm. In large skillet, sauté onions rings in olive oil until tender; mix with lentils. (I don't mix in the onions as I like them layered on top of the lentils.)
To serve, place a serving of hot rice on plate, top with a serving of hot lentils. Add lettuce and vegetables. Add guacamole and salsa if desired.
add chopped carrots,2T sugar,salt and pepper to taste 1 pinch taragon,1/2 tsp garlic powder
chix stock or water and chix soup base to cover meat and vegies
simmer till carrots are almost done then add
chopped potatoes
1 bag mixed vegies(corn,carrots,peas and green beans)
keep simmering till vegies are done
then add 1/4 cup non dairy coffee creamer
thicken with corn starch and water
serve with bisquits or i have poured in a cassorole and topped with bisquits or pie crust like a pot pie. and baked. you can change the amounts of vegies and meat using more or less according to how many you are serving.
Mega Mac & Cheese 1/4th of recipe (1 heaping cup): 182 calories, MAKES 4 SERVINGS
Ingredients:
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
2 tbsp. Fat free sour cream
2 slices fat free American cheese
4 wedges The Laughing Cow Light Creamy Swiss cheese
Optional seasonings: salt and black pepper
Directions:
Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 - 3 minutes, until hot. Drain excess liquid.
Roughly chop cauliflower, return to the bowl, and cover to keep warm.
In a medium-large pot, cook pasta per package instructions, about 7 minutes. Drain pasta and stir into cauliflower. Cover to keep warm.
In a medium microwave-safe bowl, mix sour cream, cheese slices, and cheese wedges, breaking slices and wedges into pieces. Microwave for 20 seconds. Stir well. Microwave for another 20 seconds, or until cheeses have melted. Stir well.
Add cheese mixture to the large bowl and thoroughly stir. Enjoy!
Red Hot Apple Pie in a Mug Entire recipe: 135 calories,
Ingredients:
1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 - 15 pieces Red Hots Cinnamon Flavored Candy
2 low-fat cinnamon graham crackers (1/2 sheet), crushed
Dash cinnamon
Optional topping: Fat Free Cool Whip
Directions:
Place apple cubes in a microwave-safe cup or mug. Top with Red Hots -- the more you use, the hotter the results! Cover and microwave for 2 minutes.
Stir well. Re-cover and microwave for 1 - 2 minutes, until apple cubes are soft.
Mix well. Let cool, at least 10 minutes.
Top with crushed graham crackers and cinnamon. Voila!
MAKES 1 SERVING Pan-Fried Chicken Parm 1/2 of recipe (1 cutlet): 258 calories, Ingredients:
1/2 cup Fiber One Original bran cereal
1 1/2 tsp. Italian seasoning, or more to taste
1/8 tsp. salt, or more to taste
1/2 tsp. garlic powder, or more to taste
1/2 tsp. onion powder, or more to taste
1/4 cup canned tomato sauce with Italian seasonings
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Two 4-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/2 cup shredded part-skim mozzarella cheese
Optional seasoning: black pepper
Directions:
In a blender or food processor, grind cereal into crumbs. Transfer to a wide bowl and mix in Italian seasoning, salt, 1/4 tsp. garlic powder, and 1/4 tsp. onion powder.
In a small bowl, mix tomato sauce with remaining 1/4 tsp. garlic powder and remaining 1/4 tsp. onion powder.
Place egg substitute in another wide bowl. One at a time, using tongs, coat chicken cutlets with egg, shake to remove excess, and coat with crumbs.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Lay coated cutlets in the skillet and cook for about 4 minutes per side, until chicken is cooked through.
Evenly spread sauce over chicken cutlets, still in the skillet. Sprinkle with mozzarella cheese.
Reduce heat to low and cover skillet. Cook until cheese has melted, 2 - 3 minutes. Enjoy!
I don't know where I got this recipe but I tried it for the first time today and, oh my, so good. You can use it as a side dish or for a main. I'll be making this again.
It calls for Basmati rice but any long grain rice can be substituted successfully. Also, I think the salt and pepper amount is too high so I just salted and peppered to taste. It is tasty with or without the cheese.
Chickpeas and Rice
1 cup Basmati rice ( uncooked)
2 cups water
1 teaspoon dried thyme
1 bay leaves
2 tablespoons butter
2 tablespoons olive oil
1 can chickpeas, drained and rinsed
⅓ cup parsley
2 tablespoons sun-dried tomatoes packed in oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
⅓ cup Parmesan cheese
Cook water, rice, thyme, and bay leaf and set aside.
Heat olive oil and half of the butter in a skillet and then add chickpeas.
When chickpeas start to lightly brown (about 5 minutes) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
Remove from heat and mix rice and chickpeas together until rice is a golden colour.
Mix in remaining butter (cubed) and Parmesan cheese.
Remember to remove bay leaf before serving.
Last edited by retiredone; 01-10-2013 at 02:42 PM.
I made this tonight and we really liked it. Dh went back for 2nd helpings and he doesn't often do that. I made a few changes... I didn't have carrots so left them out. I used frozen cauliflower and cut it up once it began to thaw. And since it's just the two of us plus I only had one cup of turkey, I cut the recipe in half except I used the full amount of chicken broth. I did this because often when I make soup I notice the broth is often not as much as expected and dh likes his food pretty moist.
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Prep time: 25 minutes
Serves 4; serving size: Generous 1 cup turkey and vegetables, 2 dumplings
Ingredients
2 tsp canola oil
3 medium carrots, peeled and chopped
3 medium celery stalks, coarsely diced
5 or 6 green onions, including tender tops, very coarsely chopped
2 1/2 cups fat-free reduced-sodium chicken broth, divided
1 cup diced cauliflower florets
1 tsp dried marjoram leaves
2 bay leaves
1/4 tsp salt (optional)
1/8 to 1/4 tsp black pepper, to taste
2 1/2 Tbsp cornstarch
2 1/2 cups very coarsely diced roasted turkey (or chicken) white meat
DUMPLINGS
1 cup all-purpose white flour
1/4 tsp salt
Scant 1/2 tsp baking soda
2 Tbsp olive oil
2/3 cup nonfat milk combined with 1 tsp lemon juice
Preparation
Preheat the oven to 425 degrees. In a 12-in, deep-sided stove-top and oven-proof casserole (or a 12-in deep-sided skillet with an oven-proof handle), combine the oil, carrots, celery, and green onions over medium-high heat.
Cook, stirring, until the vegetables are lightly browned, about 5 minutes.
Stir in 2 cups broth, the cauliflower, marjoram, bay leaves, salt, and pepper. Bring to a boil; then adjust the heat so the mixture simmers for 5 minutes. Remove the bay leaves and discard. Taste and add more salt, if desired.
In a small bowl or cup, combine the remaining 1/2 cup broth with the cornstarch, stirring until well blended. Stir the cornstarch-broth mixture and the turkey meat into the vegetable mixture until thoroughly incorporated. Heat until hot; remove from the burner.
Ready the dumpling mixture: In a small, deep bowl, thoroughly stir together the flour, salt, and baking soda. Stir in the oil, then stir in about 1/2 cup of the milk-lemon juice mixture. Add enough more of the milk-lemon juice mixture to yield a soft, moist dough; for tender dumplings stir only enough to mix together the ingredients.
Using large spoons, drop the dough into 8 equal-size dumpling mounds, spacing them evenly over the turkey mixture. Transfer to the oven. Bake, uncovered, in the upper third of the oven for 15 to 20 minutes, or until the dumplings are puffy and browned and a toothpick inserted in a center dumpling comes out clean.
Nutrition Information
Exchange/Choices
2 Vegetable
2 Starch
4 Lean Meat
Calories: 415
Calories from Fat: 99 g
Total Fat: 11 g
Saturated Fat: 1 g
Polyunsaturated Fat:
Monounsaturated Fat:
Cholesterol: 79 mg
Sodium: 751 mg
Total Carbohydrate: 42 g
Dietary Fiber: 6 g
Sugars: 8 g
Protein: 36 g
Thought I'd share my dessert recipe for Thanksgiving. I know it is not diet friendly, but ~ seems I remember that someone said there are no calories in the food on Sundays and holidays This is what I make instead of the regular pumpkin pie. I like it way better. It is a recipe I found in one of those little tear out things (Bisquick recipes) from a Woman's Day magazine (1979 it says).
Pumpkin-Spice Dessert
1C bisquick baking mix
1/2 C quick cooking oats
1/2 C packed brown sugar
1/4 C firm butter or margarine
1 can (16 oz) pumpkin
1 can (13 oz) evaporated milk
2 eggs
3/4 C granulated sugar
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
1/2 C chopped pecans
1/2 C packed brown sugar
2T firm butter or margarine
Cool Whip
Heat oven to 350*. Mix baking mix, oats, 1/2 C brown sugar and 1/4C margarine until crumbly. Press in rectangular pan (13x9x2). Bake 10 minutes; cool slightly.
Beat pumpkin, milk, eggs, granulated sugar, salt and spices; pour over baked layer(crust). Bake 20 minutes. Mix pecans, 1/2 C brown sugar, and 2T margarine until crumbly; sprinkle over filling. Bake until set (15 - 20 minutes). Cool completely. Serve with cool whip. Makes 12 servings.
Here is a recipe I make to use up some of the left over Thanksgiving turkey.
Chicken ‘N’ Biscuits Casserole
1C chopped onion
½ C (1stick) margarine
¼ C dry sherry or water
1 - 10 oz. can low sodium chicken broth
1 C all-purpose flour, divided
1 t poultry seasoning
¾ t salt (optional)
2 ½ C chopped cooked chicken breasts
1 - 10 oz. package frozen peas & carrots, thawed
¾ C quick or old fashioned oats (uncooked)
2 t baking powder
½ C skim milk
1 egg white
Heat oven to 425*. Cook onion in 2T margarine over medium-high heat - 3 minutes or until tender. Add combined sherry, broth, ¼ C flour, seasoning and salt. Cook 3 minutes or until thickened. Stir in chicken and vegetables; pour into 2 quart casserole. Combine ¾ C flour, oats and baking powder. Cut in remaining margarine until crumbly. Stir in milk and egg white until moistened. Drop by ¼ cupfulls onto chicken. Bake 38 to 42 minutes or until golden. Makes 6 servings.
This one is from another little pull out (Quaker Oats 1990) from a Woman's Day magazine.
2 eggs (used egg beaters)
1 3/4 sugar (3/4 cup brown Splenda)
2 tsp cinnamon
1/2 cup oil (1/2 cup of sf apple sauce)
6 apples
2 cups of flour (used 1 cup white 1 cup WW
2 tsp baking soda
Mix eggs, sugar, cinnamon and oil. Peel and slice apples into mixture.
Mix baking soda and flour and then add to apple bowl and stir until well mixed. Pour into greased (Pam) 9X13 dish. Bake for 55 minutes.
