1 pound lean ground beef or turkey
1 cup onion, chopped
1 clove garlic, pressed
1 teaspoon chili powder
salt and pepper to taste
1 teaspoon cumin
1 15-oz. can kidney beans, rinsed and drained
1 1/2 cups cooked brown rice
1 cup fat free cheddar cheese, shredded
3/4 cup skim milk
2 eggs, beaten
Preheat oven to 350 degrees.
In a large skillet, brown ground beef, garlic and onion
together over medium high heat, until meat is browned and
vegetables are tender.
Stir in chili powder, cumin and salt and pepper to taste. Cook
another minute or so.
Remove from heat and stir in beans, rice, cheese, milk and eggs.
Lightly grease a pie pan or 9 x 9” baking dish. Pour beef/rice
mixture into pan/dish. Bake uncovered for 25 minutes or until
This is really tasty. I had it as leftovers - I mixed it in with bagged salad, and it had a good taco salad taste.
Crockpot Mixed Beans and Turkey Ham
1 cup dry beans - mixed, your choice
(white beans and black beans are good!)
3/4 cup carrots -- diced
3/4 cup celery -- diced
3/4 cup onion -- chopped
1 1/2 cups turkey ham -- chopped
2 14.5-ounce cans fat free chicken broth or vegetable broth
1 1/2 tablespoons parsley flakes
1/4 teaspoon thyme
1/2 teaspoon baking soda
salt and pepper, to taste-- after beans are cooked
In a crockpot, throw beans in and enough water to cover (should
have a clearing of 2 inches of water over the top). Cook beans
on high for four hours in crock pot (or until beans are tender).
Drain beans. Return to crockpot. Add remaining ingredients and cook 2-3 more hours until done.
Add more water as needed.
Take however many peppers you want, empty out and par-boil. Then mix ground sirloin, brown rice, onion finely chopped, whatever seasonings you like, and 1 can tomato soup. Fill peppers with mixture, then pour another can tomato soup over peppers and a little water. Cover and bake 300 for 2 hours. GREAT!!!!!!! You may have to adjust time based on size of peppers, I used giant ones!
Sprinkle the chicken breasts with the seasoning blend and place in a covered dish. Bake chicken for 20 minutes in pre-heated oven (350 degrees). Remove chicken from oven and top each breast with 3-4 slices of avocado. Then place with one slice of cheese over each breast. Place uncovered dish under broiler until cheese is lightly brown (approximately 1 minute).
2 tsp olive oil
1 1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp black pepper
8 skinless, boneless ckicken thighs (about 1 lb)
1 (14.5 oz) can stewed tomotoes, undrained
1 (15 oz) can navy beans, drained
1/4 cup pitted kalamata olives
1. Heat oil in lg skillet over med-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 min. Reduce heat to med; turn chicken. Add tomatoes and beans; cover and simmer 10 min or until chicken is done. Stir in olives.
1. Trim fat from steaks. Combine pepper, Italian seasoning, mustard, and garlic powder; rub
evenly over both sides of steaks.
2. Prepare grill. Place steaks on grill rack coated with cooking spray; grill 7 minutes on each
side or until desired degree of doneness. Cut diagonally across grain into thin slices. Yield: 8
servings(serving size: 3 ounces).
POINTS: 4; Exchanges: 3 1/2 Lean Meat. Per serving: Cal 183(43% from fat); Pro 23.4g; Fat
8.8g(sat 3.7g); Carb 1.6g; Fib 0.5g; Chol 57mg; Iron 3.1mg; Sod 72mg; Calc 24mg.
MC Formatted by Sue B 1-2-99 and submitted to the WW forum.
Daydreams may be pleasant but accomplishments are more satisfying.
2 frozen boneless, skinless chicken breasts
1 pkg. taco seasoning
2 cans of black beans
2 cans of niblets corn
1 jar of chunky salsa
fat-free cheese (optional)
chopped cilantro to taste
Spray crock with non-stick cooking spray. Put corn in bottom of crockpot. Place chicken on top of corn. Sprinkle chicken with taco seasoning. Pour in salsa. Pour beans over salsa (note: it didn't say to drain the beans, but it's best to do so). Cook on low for 6-8 hours. Remove chicken pieces and dice them. Return to crockpot and add cilantro. Before serving transfer to ovenproof serving dish and top with cheese. Put in oven to melt. (I just used a slotted spoon, because it gets a touch watery, to put a serving on a plate, put cheese over it, and then melted the cheese in the microwave).
13 1/2-lbs firm-fleshed fish, cleaned and scaled,
or 4 fish streaks, at least 1/2 inch thick
(about 8 oz. each)
Juice of 1 lemon
(reserve 1 juiced lemon half)
Sea salt and cracked black pepper to taste
Extra-Virgin olive oil to taste
6 sprigs of fresh oregano
3 bay leaves
There are not many culinary treats that can top fresh fish grilled over a
charcoal fire and served with fresh herbs. Walk along any Greek harbor and
you'll find tavernas where the specialty is this culinary masterpiece.
For grilling, Greeks choose a variety of fish and seafood, including red
mullet, bonita, tuna, swordfish, sardines, lobster, shrimp, octopus,
cuttlefish, and squid.
The charcoal should be moderately hot and lightly covered with grey ash.
Herbs, both fresh and dried, are a fundamental way of flavoring grilled
fish. How you use them is more important than which herbs you choose.
Thyme, rosemary and oregano are favorites. We also recommend our Greek
Dressing and Marinade.
The most common problems with grilled fish are drying and breaking. Guard
against this by choosing plump and succulent fish of at least 1 1/2 lbs. in
weight. Smaller fish are better fried. Brush both fish and grill liberally
with olive oil and
take special care over cooking times. Base this on the thickness, not the
Dry fish with paper towels and score fish larger than 2 pounds so they cook
evenly. With a sharp knife, make two or three deep 2-inch parallel diagonal
incisions on each side of the fish. (The heads are always left intact on
fish prepared for the grill- the cheeks taste particularly good.) Rub whole
fish inside and out, steaks on both sides, with half the lemon juice, salt,
pepper, and the olive oil. Dust with herbs.
Grill 4 to 5 inches above hot coals and brush with olive oil. Brush the
fish with some of the remaining olive oil. Be extremely careful of
flare-ups. Olive oil has a relatively low flash point. Combine the
remaining lemon juice and olive oil to make a basting sauce. Grill the fish
on both sides until cooked through, about 10 minutes for steaks, up to 15
minutes for smaller whole fish, and 25 minutes for larger fish.
Melitzanes Imam Bayldi
Baked Aubergines with Tomatoes, Onions and Garlic
4 slim, elongated aubergines, about 700 gr.
olive oil to taste
salt and pepper
450 gr. onions, thinly sliced
3-4 cloves garlic, peeled and sliced
450 gr. tomatoes, peeled and sliced
1 teaspoon oregano
Cut the stalks off the aubergines and rinse them. Using a sharp knife, slit
them lengthwise on one side only, making sure you do not slit all the way
through. They should open like a wallet, so you can put the stuffing in the
opening. Shallow-fry them gently all around in olive oil. If
not enough you can add some more oil in the frying pan. Take out and arrange
side by side in a small oven dish and season them. Put the olive
oil in a saucepan and sautee the onions and garlic in it until they are
slightly golden. Add fresh tomatoes and half a cupful of water. Season. Add
the oregano and sugar and cook gently, covered, for 15 minutes. With a
spoon, fill the aubergines with this stuffing, opening them slightly. They
should be quite soft by now. Virtually pile the stuffing in them, filling
them generously. Normally they generate enough juices on their own so no
addition of liquid is necessary in the oven dish. Cook in a pre-heated oven,
gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once
Green Beans in Tomato Sauce
1 kg green beans
300 ml water
1 onion, thinly sliced
olive oil to taste
3 tablespoons finely chopped parsley
500 gr. tomatoes, thinly sticed (or 1 can tomato paste)
Clean the beans by cutting the stringy edges all around with a sharp knife,
rinse and drain them. Sautee the onion in the olive oil in a saucepan, add
the tomatoes and the beans and sautee together for a few minutes. Add the
water (the sauce should cover the beans) and bring to the boil. Add the
parsley and the salt and stir. Cover and cook slowly for approximately 45
minutes. They should have a thick, oily sauce at the end. If you want to
boost the dish up you can add 2 medium potatoes or 4 carrots, sliced thinly.
Baked Courgettes and Potatoes
700 gr. courgettes
450 gr. potatoes, peeled and sliced
500 gr. tomatoes, sliced
1 green pepper, sliced
3 cloves garlic, peeled and sliced
1 medium onion, finely chopped
olive oil to taste
150 ml water
1 tablespoon oregano
salt and pepper
Scrape the courgettes under running water and slice them in thin round
pieces. Prepare each vegetable accordingly and slice in small but thick
pieces. Mix all the ingredients together in a large baking dish, sprinkle
the oregano on top and season. Cook in a pre-heated oven, gas no. 5 (375
grades F/ 190 grades C), for about 1.5 hours. Mix the vegetables gently
after 30 minutes and baste 2-3 times. Turn the heat up to gas no. 7 (425
grades F/ 220 grades C) for the last 10 minutes in order to get the potatoes
crisp. Serve with soft, white, unsalted cheese.we like to add tomato sauce.