Hi! Just thought I would move Velvet's stew recipe over here to start us off.
You have got to try this stew! I got it from the Cooking Light web site, and it is just the best tasting stew, and it's wonderful served with rice!
Beef and Mushroom Stew
1 pound lean beef stew meat
1 cup chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cremini or button mushrooms (about 1/2 pound), halved
1 cup dry vermouth
1 cup fat-free, less-sodium chicken broth
3 tablespoons fresh orange juice
1 teaspoon dried basil
1/2 teaspoon dried thyme
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
Flat-leaf parsley sprigs (optional)
1. Trim fat from beef; cut beef into 1-inch cubes. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and onion; saute 5 minutes. Combine flour, salt, and pepper; sprinkle over beef mixture. Cook 1 minute, stirring constantly.
Add mushrooms and next 7 ingredients (mushrooms through tomatoes); bring to a boil.
2. Reduce heat; simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley, if desired.
A great meal in itself... it is low cal, low fat, high fiber, and delicious...
Try pita and hummus sandwhiches: 1 whole wheat pita stuffed with your choice of hummus, sliced cucumbers, lettuce, and any other veggie you would like. When I was in Weight Watchers I ate this constantly as an easy, low point meal.
Here's another really great Greek recipe. It is so good, you can have it with grilled chicken breasts, or alone for a vegetarian meal. Yummy! But it can be a bit dry, so you can add some tomato juice to the tomato mixture as it simmers if you like.
Greek Spaghetti With Tomatoes and Feta
2 teaspoons olive oil
1 teaspoon dried oregano
1 large clove garlic, minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti (cooked without salt or fat)
1 cup (4 ounces) crumbled feta cheese, divided
Freshly ground pepper
Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic, and saute 30 seconds. Add tomato, onions, 2 tablespoons parsley, and juice; cook 2 minutes or until heated.
Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper.
calories: 334 carbohydrates: 50.2 g cholesterol: 25 mg fat: 9.8 g sodium: 336 mg protein: 12.5 g calcium: 179 mg iron: 3.4 mg fiber: 4.8 g
Romaine lettuce, as much as you want
1 cup raw broccoli, cut into bite size pieces
1 tomato, cut into chunks
1/2 a small cucumber, peeled and sliced
2 ounces of cheese( any type), diced small
2 ounces of deli meat(any type) shredded or diced leftover chicken, turkey or ham
Wash and dry lettuce thoroughly( I use a salad spinner), tear into bite size pieces and toss in a large bowl
Add remaining ingredients and toss well
Top with the salad dressing of your choice
Tastes fresh and green and is filling
I sometimes have a few slices of melba toast with this
speaking of melba toast-one of my favorite snacks is to top melba toast or triscuits with tuna mixed with a bit of mayo (you can use low-fat) and a little garlic salt
__________________ We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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I've found a great snack. In the jello/pudding isle in the grocery store you can get jello with fruit in it already made up in cups for you.
I've tired the orange jello with mandrin oranges and it's yummy. I bought yesterday strawberry jello with peaches in it. Will let you know how they taste!
We just had this for Sunday dinner, and it was so good! Yeah, I love Greek food. LOL! I add more spinach because we love it so, but you don't have to. I highly reccomend it.
Aegean Lamb with Orzo
The tiny orzo pasta soaks up all the flavors in this easy slow-cooker dish. Because lamb shoulder is a less expensive cut, you'll have to trim it well; expect to lose about 1 to 1-1/2 pounds of fat after trimming.
4-1/2 pounds lamb shoulder
1/4 cup chopped fresh or 4 teaspoons dried oregano
1 tablespoon grated lemon rind
1/2 teaspoon salt, divided
1/4 cup fresh lemon juice
1 (10-ounce) bag fresh spinach, chopped
5 cups hot cooked orzo (about 2-1/2 cups uncooked rice-shaped pasta)
1 cup (4 ounces) crumbled feta cheese
Oregano sprigs (optional)
Lemon slices (optional)
Trim fat from lamb. Place lamb in an electric slow cooker, and sprinkle with oregano, rind, and 1/4 teaspoon salt. Pour in juice; top lamb with spinach. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove spinach and lamb from slow cooker, reserving cooking liquid; cool. Remove meat from bones; discard bones, fat, and gristle. Chop meat.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag, and let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a large bowl, stopping before fat layer reaches opening; discard fat.
Add 1/4 teaspoon salt, lamb, spinach, orzo, and feta to strained drippings. Garnish with oregano sprigs and lemon slices, if desired.
calories: 361 carbohydrates: 30.9 g cholesterol: 87 mg fat: 13 g sodium: 393 mg protein: 29.1 g calcium: 141 mg iron: 4.6 mg fiber: 2.4 g