Veal Recipe. Veal Calzone. Ingredients: instructions: Nutritional Information per serving:

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Veal Recipe. Veal Calzone. Ingredients: instructions: Nutritional Information per serving:"

Transcription

1 Veal Calzone makes 6 portions 24 ounces Veal, ground Salt to taste 1-1/2 cups Onions, chopped fine 3 Tablespoons Vegetable oil 2 Tablespoons California-style garlic pepper with red bell and black pepper 3 cups Pizza sauce 12 ounces Shredded Italian four cheese blend 12 ounces Ricotta cheese 3 bags about 1 pound each Pizza dough 1 Egg 1. Let the dough come to room temperature. 2. Pre-heat the oven to 375 f. 3. In a large skillet, add the oil. When hot, add the ground veal and brown, about 15 minutes, adding the seasoning about halfway through the browning process. 4. Add 1 cup of the pizza sauce to the browned veal and remove from the heat and cool. 5. Cut the pizza dough in half and roll each piece to a 6 circle. Beat the egg and brush the dough circles. Divide the cooled veal mixture amongst the dough circles, placing it on one half of the dough. 6. Add 2 ounces of each cheese to the top of the veal, spreading it out evenly. 7. Fold the other half over the veal mixture. Using a fork, crimp the dough closed. Using any leftover egg, brush the top of the dough, make one of two short slits on the top of the dough to allow steam to escape during cooking. 8. Optional: If desired, sprinkle a little seasoning or sesame seeds on top of the dough before baking. 9. Place the calzone on a cookie sheet pan that has been sprayed with food spray. 10. Bake in a 375 f oven for minutes or until the calzone is golden brown and you see some bubbles in the slits. Serve the calzone with the heated leftover pizza sauce

2 Veal and Mushroom Meatballs Yield: 4-6 each tomato Sauce: 2 Tablespoons Olive oil 1 Onion, diced 1 teaspoon Garlic, mashed 2 cups Plum tomato, canned 1/4 cup Tomato purée 3 Basil leaves 1 Bay leaf 1-1/2 teaspoons Flat-leaf parsley, chopped Salt to taste Ground black pepper to taste meatball mixture: instructions - tomato sauce: 10 ounces Veal, ground 10 ounces Mushrooms, chopped fine 3 ounces Bread crumbs 3 ounces Milk 2 Eggs 1 tablespoon Garlic powder 1 teaspoon Onion powder 1 tablespoon Salt 1 teaspoon Black pepper 3 Tablespoons Parsley, chopped 1. In a medium-sized saucepan, sauté the onions and garlic in oil over medium heat. 2. Add the plum tomato, tomato purée, herbs, salt and pepper. Simmer for 20 to 30 minutes. 3. Remove and discard the bay leaf; transfer the mixture to a food processor and coarsely blend. 4. Set aside and keep warm. instructions - meatballs: 1. Pre-heat the oven to 350 f. 2. In a medium-sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, eggs, garlic powder, onion powder, salt, black pepper and chopped parsley. 3. Form the meat mixture into 1-1/2 ounce meatballs. Place the meatballs onto a sheet pan that has been lightly coated with oil. 4. Place the sheet pan in the oven for 30 minutes or until the meatballs have browned and reached an internal temperature of 165 f. 5. Add the cooked meatballs to the tomato sauce and braise them for minutes. Serve with your favorite pasta

3 Veal Chili Yield: 4-5 portions 1/4 cup Canola oil 1 pound Veal, ground 8 ounces Onions, minced 1 ounce Garlic, minced 1/2 pound Green bell peppers, small dice 2 Tablespoons Chili powder 1 teaspoon Ground cumin 1/2 Tablespoon Salt 1/2 Teaspoon Black pepper 1/4 cup Chili seasoning blend 1/4 cup Tomato paste 16 ounces Tomato purée 1 can Red kidney beans, drained Garnish: 8 ounces Pepper Jack cheese, grated 1. Pre-heat a large sauté pan on medium high heat and add the canola oil. Add the ground veal and onions and sauté for 2-3 minutes or until the onions are translucent. Add the garlic and peppers; continue to sauté for 1-2 minutes longer. 2. Add the chili seasoning and sauté until slightly toasted. Add the rest of the ingredients, except the cheese, and bring to a boil; lower to a simmer and cook for minutes or until the veal is tender. 3. Garnish with grated cheese

4 Veal and Portobello Mushroom Blend Burger Yield: 4-6 Portobello Mushroom Caps: 12 Portobello mushrooms 4 Tablespoons Canola oil 3 Tablespoons Worcestershire black pepper blend 16 ounces Veal, ground 10 ounces Mushrooms, chopped fine 3 ounces Bread crumbs 3 ounces Milk 1 tablespoon Garlic powder 1 teaspoon Onion powder 1 tablespoon Salt 1 teaspoon Black pepper 3 Tablespoons Parsley, chopped 6 slices Swiss cheese 1. Remove the stems from the mushroom and use them as part of the chopped mushroom mixture, below. Using a tablespoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly. 2. In a medium-sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley. 3. Form the meat mixture in 4-6 burgers. Reserve for later use. 4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at a time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 160 f. 5. Grill the mushrooms for 3-4 minutes on each side until tender. 6. Add one slice of Swiss cheese to the burgers. 7. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately

5 Classic Veal Parmesan Sandwich Yield: 6 portions 6 Veal cutlets, 3 ounces each Salt to taste Ground black pepper to taste 1/2 cup (or as needed) All-purpose flour 1 Egg 1 cup (or as needed) Breadcrumbs 1 cup (or as needed) Vegetable oil 12 Tablespoons Tomato sauce 3 Tablespoons Parmesan cheese, grated 6 Slices Provolone cheese 6 Slices Mozzarella cheese 6 Sub rolls 1. Pre-heat oven to 350 f. 2. Pound each portion of veal between sheets of parchment or plastic wrap to a thickness of 1/4 inch. 3. Blot the veal dry. Season each piece with salt and pepper. Dredge the veal in flour, and shake off any excess. Dip in egg wash and dredge in breadcrumbs. 4. Heat about 1/8 inch of oil in a large skillet to about 350 f over medium heat. Working in batches, add the breaded veal to the hot oil and pan fry on the first side until golden brown and crisp, about 2 minutes. Turn once and finish pan frying on the second side until it reaches an internal temperature of 160 f, about 1 or 2 minutes more. 5. Drain on paper towels or on a wire rack set over a baking sheet. 6. Add two tablespoons of the tomato sauce to each piece of veal and sprinkle 1/2 tablespoon of parmesan cheese on top of the tomato sauce. Add one slice of provolone and mozzarella cheese to each piece of veal. 7. Place the veal parmesan in pre-heated oven for 2-3 minutes or until the cheese begins to melt and the veal is hot. 8. Add the veal to the sub rolls and serve

6 Veal Stir-Fry with Broccoli and Cauliflower Yield: 4 portions 2 Tablespoons Peanut Oil 12 ounces Veal Top Round, cut into strips 1 tablespoon Fresh Ginger, minced 1/2 Tablespoon Fresh Garlic, minced 1/4 cup Green Onions, sliced thin - Separated white and green 1/2 Tablespoon Asian Hot Chili Sauce 1/8 teaspoon Ground Black Pepper 1/2 teaspoon Brown Sugar 1/4 cup Oyster Sauce 1 tablespoon Rice Wine Vinegar 1 tablespoon Low Sodium Soy Sauce 1 pound Frozen Broccoli and Cauliflower mix 1 tablespoon Corn Starch 1/2 cup Low Sodium Chicken Broth 1. Heat oil in a medium heavy bottom sauté pan or wok. 2. Add the veal strips and stir-fry for 1-2 minutes; 3. Add the ginger, garlic and white part of the green onions only. Stir-fry for 1-2 minutes. 4. Add the chili sauce, black pepper, brown sugar, oyster sauce, rice vinegar, and soy sauce; bring to a simmer. 5. Mix the corn starch and chicken broth in a small bowl. Add to the simmering mixture. Bring to a boil for 1 minute. 6. Add the broccoli-cauliflower mix; gently toss together to heat through. 7. Garnish with onion greens. Serve immediately over steamed rice

7 Veal Thai Curry Yield: 4 Portions 1 tablespoon Peanut Oil 12 ounces Veal Top Round, cut into strips 1 tablespoon Fresh Ginger, minced 1/2 Tablespoon Fresh Garlic, minced 1/4 Cup Green Onions, sliced thin 3 Tablespoons Yellow Thai Curry Paste 1/2 Cup Coconut Milk 1 teaspoon Honey 1 teaspoon Low Sodium Soy Sauce 1 teaspoon Fish Sauce 1 tablespoon Corn Starch 1/2 Cup. Low Sodium Chicken Broth 1 pound Frozen Stir-Fry Vegetable Blend 1. Pre-heat a heavy bottom sauté pan or wok; add the peanut oil, when hot add the veal strips and stir-fry for 1-2 minutes. 2. Add the ginger, garlic, and green onions; continue to stir-fry for another 1-2 minutes. 3. Add the rest of the ingredients except corn starch, chicken broth and vegetables. Bring to a boil and lower to a simmer and continue to cook for 4-5 minutes. 4. When the veal is tender; mix the corn starch and chicken broth together in a small bowl. Add this mixture to the simmering veal curry and bring back to a boil. Add the frozen vegetable mixture and heat thoroughly. Serve immediately with steamed rice or pre-cooked rice noodles

8 Veal Sloppy Joe Yield: 4 each 1/2 cup portion 1 tablespoon Canola Oil 8 ounces Ground Veal 1/2 Tablespoons Salt 1/8 teaspoon Black Pepper 1-1/2 Tablespoons Sloppy Joe Season Blend or Taco Seasoning 1-1/2 Tablespoons Tomato Paste 1/4 Tablespoon Brown Sugar 1/2 Tablespoon Worcestershire Sauce 1/2 Tablespoon Cider Vinegar 1/2 cup Tomato Puree 8 ounces Frozen Onions-Peppers Blend 4-5 Hamburger Buns, slit and toasted 1. Heat canola oil in a wide sauce or sauté pan on medium high heat. Add the ground veal and brown the meat for 2-3 minutes; add the taco seasoning and continue to sauté for 1-2 minutes more. 2. Add the salt, black pepper, tomato paste, brown sugar, Worcestershire sauce, cider vinegar and tomato puree. Bring to a boil and lower to a simmer. 3. Add the frozen onion-pepper blend and bring to a boil; lower to a simmer and cook for minutes or until the veal is tender. 4. Serve 1/2 cup of the Sloppy Joe mixture on a toasted hamburger bun

9 Muenster Stuffed Veal and Mushroom Burger Makes 4-6 burgers 16 ounces Veal Ground 8 ounces White Button Mushrooms, chopped fine 3 ounces Bread Crumbs 3 ounces Milk 1 tablespoon Garlic Powder 1 teaspoon Onion Powder 1 tablespoon Salt 1 teaspoon Black Pepper 3 tablespoons Parsley, chopped 4-6 slices Muenster Cheese 4-6 Ciabatta Rolls topping: 2 tablespoons Canola Oil 6 ounces White Button Mushrooms Sliced 1/4 cup Steak sauce 2 tablespoons Parsley, chopped 1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley. 2. Form the meat mixture in 8-12 burgers, about 2-1/2 ounces per patty. Place one slice of Muenster cheese on half of the burgers and top with the second burger. Seal the two burgers together. 3. To make the topping, heat canola oil in a medium sauté pan. Add the mushrooms and brown for 2-3 minutes. Add the steak sauce, and chopped parsley. Stir to incorporate. Reserve warm. 4. Grill each burger for 2-3 minutes each side or until the burgers reach an internal temperature of 160 f. 5. Serve on toasted Ciabatta rolls and top with 2 tablespoons of mushroom topping

10 Veal Banh Mi Sandwich makes 4 servings Meatloaf: 1 ounce Bread, crust removed, cut into cubes 2 ounces Milk 1 teaspoon Vegetable oil 1 ounce Onions, small dice 1/2 teaspoon Garlic, minced 1 pound Ground veal 1 ounce Heavy cream 1/2 teaspoon Parsley, minced 1/2 teaspoon Tarragon, minced 1/2 teaspoon Salt 1/4 teaspoon Ground white pepper Vietnamese Mayonnaise: 1 cup Mayonnaise 1/2 tablespoon Vietnamese fish sauce (Nuoc cham) 1 tablespoon Lime juice 1 tablespoon Vietnamese chili sauce (Sriracha) Pickled Carrot and Daikon Salad: 1 tablespoon Sugar 1/2 cup Water 1 tablespoon Rice vinegar 1/4 teaspoon Salt 2 Carrots, medium, cut into julienne 1 Daikon radish, small, cut into julienne For Assembly: Meatloaf Directions 4 Veal cutlets, about 4 ounces each 1/4 teaspoon Salt Ground black pepper to taste 1/4 teaspoon Paprika 1/2 cup All-purpose flour 1 Egg, beaten with 1 Tablespoon water 1 cup Bread crumbs, panko 1/2 cup Canola oil (as needed for frying) 4 Baguette rolls, cut in half, toasted 4 tablespoon Vietnamese Mayonnaise 12 ounces Veal Meatloaf (recipe follows) 1/4 cup Cucumber, thinly sliced 2 cups Pickled Carrot and Daikon Salad 1 cup Cilantro 4 Lime wedges 1. Pre-heat an oven to 350 f. 2. For the meatloaf soak the bread in milk until it becomes very soft, drain off excess liquid, puree the soaked bread until smooth. 3. Heat the oil in a small sauté pan. Sweat the onions and garlic until tender, about 2 minutes. Let cool and set aside for later use. 4. Mix the ground veal, pureed bread, cooled onions and garlic, heavy cream, parsley, tarragon, salt and pepper until fully incorporated. The mixture should have a sticky or tacky appearance. 5. Shape into a loaf and place in loaf pan; use a little water on the outside to smooth out any bumps or high spots. 6. Bake at 350 f for about 45 minutes or the internal temperature has reached 165 f. 7. Let cool and cut (4) 3 ounce slices for the Banh Mi sandwiches. 8. Reserve the rest refrigerated for other use. Sandwich Directions 1. For the Vietnamese Mayonnaise mix all the ingredients together and reserve for later use. 2. For the carrot and daikon salad, combine sugar, water, vinegar, and salt. Add vegetables and let marinate for several hours or overnight. Remove and drain when ready to use. 3. Pound cutlets thin and apply a standard breading procedure: blot dry, season with salt, pepper and paprika, dredge in flour, then into egg, then bread crumbs. Make sure to press panko bread crumbs into veal. 4. Heat oil in medium sauté pan to about 350 f over medium heat (until shimmering but not smoking). Working in batches, add the breaded veal to the hot oil and pan fry on the first side for about 2 minutes, or until golden brown and crisp. Turn once and finish pan frying on the second side, about 2 minutes more or until it reaches an internal temperature of 160 f. Drain briefly on absorbent paper towels and use immediately. 5. To assemble the Banh Mi, spread the bottom half of the toasted baguette with Vietnamese mayonnaise, top with the sliced veal and the meatloaf. Top with cucumber slices, Pickled Carrot and Daikon Salad and cilantro leaves. Squeeze a wedge of lime over the filling and top with the other half of the baguette

11 Vlt Sandwich makes 4 servings Red Pepper Ketchup: 2 Red peppers, sweet, large 1 tablespoon Canola oil 1/2 jalapeno pepper 1/4 cup Onion, chopped 1 Garlic clove, minced 1/2 teaspoon Brown sugar 1 tablespoon Cider vinegar veal: 4 Veal cutlets, 3 ounces each, pounded thin 1/4 cup Flour, all-purpose 1/2 teaspoon Paprika 1/2 teaspoon Cumin Salt to taste Ground black pepper to taste 1/4 cup Canola oil 4 Ciabatta rolls, crusty 3 cups Arugula 8 Tomato slices 1. For the ketchup: Prepare the red pepper ketchup by first roasting the red peppers in a hot oven, under a broiler, or over an open flame, turning often until the skin is wrinkled and the peppers are tender. 2. Transfer peppers to a bowl, cover with plastic wrap, and rest for 10 minutes. Peel skin, remove seeds and stem, then cut into chunks. 3. Heat canola oil in a medium sauté pan. Sweat jalapenos, onions, and garlic until softened. Reduce heat and add sugar, cider vinegar, and roasted peppers. Simmer for about 5 minutes and then let cool. 4. Place ingredients in blender or small food processor and puree until smooth, reaching ketchup like consistency 5. Refrigerate until completely chilled. 6. For the veal: Blot veal dry, season both sides with cumin, paprika, salt and pepper, then dredge in flour. Set aside. Repeat with rest of veal cutlets. 7. Heat oil in sauté pan, on medium heat, until shimmering. 8. Sauté cutlets in oil until golden brown on both sides, about 2 to 3 minutes per side. 9. To assemble sandwich: Cut ciabatta rolls in half. Place the sautéed veal on the bottom half of roll and top (in order) with pepper ketchup, arugula, tomato and top of roll

12 Southwestern Veal Tacos makes 4 servings - 2 tacos each 3 tablespoons Canola oil 1 pound Ground veal 1 tablespoon Chili powder 1 teaspoon Cumin powder 1 tablespoon Adobo spice 1/2 cup Onion, small dice 1 Garlic clove, minced 1/2 cup Tomato, small dice 1-1/2 tablespoons Piloncillo, grated (or brown sugar) 1 tablespoon Chipotle en adobo, chopped 1/4 cup Cilantro, minced 2 tablespoons Lime juice Salt to taste Ground black pepper to taste 2 tablespoons Masa harina (or corn meal) 8 Taco shells, hard 1/2 cup Queso fresco or white cheddar, grated 1/4 cup Poblano peppers, roasted 1 cup Iceberg lettuce, shredded 1/2 cup Tomatoes, diced 1/2 cup Sour cream 1. Pre-heat oven to 350 f. 2. Heat oil in a large sauté pan. Add the ground veal, chili powder, cumin and adobo spice and cook until lightly brown. 3. Add the onion and garlic and continue to cook until the vegetables are translucent. 4. Add the diced tomatoes and continue to cook on low heat for 2 minutes. 5. Season with the piloncillo, chipotle, cilantro, lime juice, salt and pepper. 6. Sprinkle in the masa harina and cook for another 3 minutes on low heat to thicken the mixture. Set aside. 7. To assemble the tacos, divide the taco meat into 8 taco shells, about 1/4 cup per shell. Sprinkle on cheese and roasted peppers. Place tacos in the oven for 5 minutes or until the cheese is melted. 8. Top with shredded lettuce, diced tomatoes and sour cream

13 Crispy Veal and Walnut Salad makes 4 servings Dressing: 1 tablespoon Cider vinegar 2 tablespoons Lemon juice 1 tablespoon honey 2 teaspoons Fresh parsley, finely chopped 2 teaspoons Fresh dill, minced Ground black pepper to taste Salt to taste 1/2 cup Canola oil Veal: 4 Veal cutlets (about 4 ounces each) 1/4 teaspoon Salt Ground black pepper to taste 1/4 teaspoon Paprika 1/2 cup All-purpose flour 1 Egg, beaten with 1 tablespoon water 1 cup Bread crumbs, panko 1/2 cup Canola oil as needed for frying Salad: 4 cups Romaine lettuce, cut bite size 1/3 cup Walnut pieces, coarsely chopped 1 Apple, diced (Granny or Red Delicious) 1/3 cup Blue cheese, crumbled 4-5 Red onions, sliced 4 Lemon wedges 1. Prepare dressing by whisking vinegar, lemon, honey, parsley, dill, salt and pepper together in a bowl. Slowly add oil while whisking constantly. Hold for later use. 2. Pound cutlets thin and apply a standard breading procedure: blot dry, season with salt, pepper and paprika, dredge in flour, then into egg, then bread crumbs. Make sure to press panko bread crumbs into veal. 3. Heat oil in medium sauté pan to about 350 f over medium heat (until shimmering but not smoking). Working in batches, add the breaded veal to the hot oil and pan fry on the first side for about 2 minutes, or until golden brown and crisp. Turn once and finish pan frying on the second side, about 2 minutes more or until it reaches an internal temperature of 160 f. Drain briefly on absorbent paper towels and use immediately. 4. While veal is draining, mix the lettuce, walnuts, apples, blue cheese, onions. Add dressing as needed and toss gently. 5. Serve one veal cutlet over 1-1/2 cups of salad. Garnish with lemon wedges

14 Easy Veal Milanese makes 4 servings 1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick 1 egg 2 tablespoons water 2/3 cup seasoned dry bread crumbs 3 tablespoons grated Parmesan cheese 2 tablespoons olive oil Salt and pepper 1/4 cup chopped tomato Chopped fresh parsley 1. Pound veal cutlets to 1/8-inch thickness, if necessary. Beat egg and water in shallow dish until blended. Combine bread crumbs and cheese in second shallow dish. Dip each cutlet into egg mixture, then into coating mixture to coat both sides. 2. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Place 2 cutlets in skillet; cook 2 to 3 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining oil and cutlets 1 to 2 more times, as necessary. Season cutlets with salt and pepper, as desired. Sprinkle with tomato and parsley, as desired This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron: 12.8 mg niacin; 0.4 mg vitamin B6; 1.6 mcg vitamin B12; 2.5 mg iron; 17.4 mcg selenium; 5.4 mg zinc; 38.1 mg choline.

15 Citrus-Rubbed Veal Chops & Mango Salsa makes 6 servings 6 well-trimmed veal rib or loin chops, cut 1 inch thick (about 8 ounces each) 1/2 teaspoon salt 1/2 teaspoon grated lime peel Fresh mint sprigs (optional) Mango Salsa: 1 mango, peeled, seeded; cut into 1/2 inch pieces 1/2 cup prepared salsa 1/4 cup minced red onion 2 tablespoons fresh lime juice 1. Combine salsa ingredients in medium bowl; mix well. Cover and refrigerate until ready to use. 2. Combine salt and lime peel in small bowl; press evenly onto both sides of veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning occasionally. 3. Serve chops with salsa. Garnish with mint sprigs, if desired. Cook s Tip: To broil, place chops on rack in broiler pan so surface of veal is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.2 mg iron; 3.5 mg zinc.

16 Veal Burger with Sautéed Peppers makes 6 servings 1-1/2 pounds ground veal 1 egg, slightly beaten 3 tablespoons finely chopped onion 1/2 teaspoon coarse grind black pepper 1/2 teaspoon salt 1-1/2 teaspoons vegetable oil 1/2 cup each red, green and yellow bell pepper strips (2-1/4 x 1/4 inch) Bread or rolls, toasted (optional) 1. Combine ground veal, egg, onion and pepper in large bowl, mixing lightly but thoroughly. (Mixture will be very moist.) Shape into six 1/2 inch thick patties. 2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160 f, turning occasionally. Season with 1/2 teaspoon salt. 3. Meanwhile in 10-inch nonstick skillet, heat oil over medium heat until hot. Add bell peppers; cook and stir 5 minutes or until tender. Stir in 1/4 teaspoon salt. Spoon equal amounts of peppers on burgers. Serve burgers on bread, if desired. Cook s Tip: To broil, arrange patties on rack in broiler pan so surface of meat is 4 inches from heat. Broil 8 to 10 minutes, until instant-read thermometer inserted horizontally registers 160 f, turning once This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc. 7.1 mg niacin; 0.4 mg vitamin B6; 1.2 mcg vitamin B12; 1.1 mg iron; 14.4 mcg selenium; 3.4 mg zinc.

17 Simply Sensational Veal Chop makes 4 servings 4 well-trimmed veal rib or loin chops, cut 1 inch thick (approx. 8 ounces each) Chopped fresh herbs, such as basil, thyme, chives, rosemary or oregano Grill: Broiler: Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning once and sprinkling with herbs after turning. To broil, place chops on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once and sprinkling with herbs after turning This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 2.5 mg iron; 24.8 mcg selenium; 10.2 mg zinc.

18 Asian Lettuce Wraps makes 6 servings 1-1/2 pounds ground veal 3/4 cup peanut sauce 2 cups chopped seeded cucumber 1/2 cup shredded carrot 1/4 cup torn fresh mint 12 large Boston lettuce leaves (about 2 heads) Fresh mint (optional) 1. Heat large nonstick skillet over medium heat until hot. Add ground veal; cook 10 to 13 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Pour off drippings, if necessary. Stir in peanut sauce; cook and stir until heated through. 2. Combine cucumber, carrot and torn mint with veal mixture. Season with salt and pepper, as desired. Serve veal mixture in lettuce leaves. Garnish with mint, if desired. Cook s Tip: Cooking times are for fresh or thoroughly thawed ground veal. Ground veal should be cooked to an internal temperature of 160 f. Color is not a reliable indicator of ground veal doneness. Cook s Tip: Iceberg or romaine lettuce leaves may be substituted for Boston lettuce leaves This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of vitamin B12, iron and selenium. 9.2 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 2.1 mg iron; 12.0 mcg selenium; 4.0 mg zinc.

19 Veal Marsala makes 4 servings 1 pound veal cutlets, cut 1/8 to 1/4 inch thick 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoons unsalted butter Sauce: 2 tablespoons unsalted butter 8 ounces mushrooms, thinly sliced (about 2 cups) 1 large clove garlic, minced 1/2 cup dry Marsala wine 1 tablespoon finely chopped fresh parsley 1/4 teaspoon salt 1. Pound veal cutlets to 1/8 inch thickness, if necessary. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour. 2. Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet. 3. Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed. 4. Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and 1/4 teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately This recipe is an excellent source of protein, niacin, selenium and zinc; and a good source of vitamin B6 and vitamin B mg niacin; 0.3 mg vitamin B6; 1.1 mcg vitamin B12; 1.6 mg iron; 18.4 mcg selenium; 3.0 mg zinc.

ROTINI CHICKEN CASSEROLE

ROTINI CHICKEN CASSEROLE ROTINI CHICKEN CASSEROLE 12 Ounce box tricolor rotini ¾ Cup chopped onion ½ Cup chopped celery 2 Garlic cloves, minced 1 Tablespoon olive oil 3 Cups cooked cubed chicken breast 1 (10 ¾ Ounce) can reduced-fat

More information

Breakfast October 8, 2013

Breakfast October 8, 2013 1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4

More information

Baked Havarti Chili Chicken

Baked Havarti Chili Chicken Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese

More information

22 Healthy Recipes. Commit to eating a healthy snack for 22 days.

22 Healthy Recipes. Commit to eating a healthy snack for 22 days. 22 Healthy Recipes Commit to eating a healthy snack for 22 days. Orecchiette with Roasted Broccoli and Walnuts - Serves 4 1. 12 ounces orecchiette or some other short pasta (3 cups) 2. 1 bunch broccoli

More information

Week Plan Recipes Week of September 10 - September 16

Week Plan Recipes Week of September 10 - September 16 Week Plan Recipes Week of September 10 - September 16 Omelet Muffins Total Time: 30 minutes Cook Time: 30 minutes Calories 325 Carbohydrate 7g Protein 26g Fat 21g 8 large egg(s) 1/ 8 cup(s) water 1/ 2

More information

SLOW COOKER. Pork Posole and Corn Bread Stew Page 4

SLOW COOKER. Pork Posole and Corn Bread Stew Page 4 15 SLOW COOKER Pork Posole and Corn Bread Stew Page 4 Makes 4 servings Prep 15 minutes Slow Cook on HIGH for 3 hours, 15 minutes or LOW for 5 hours, 15 minutes 3 pounds boneless, skinless chicken thighs

More information

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE 12 ea medium sized shrimp, peeled and deveined 1 cup barbeque sauce (any brand) 12 ea thin strips of bacon, cut in half sideways ½ cup bourbon

More information

%FMJDJPVT %*"#&5&4 3&$*1&4

%FMJDJPVT %*#&5&4 3&$*1&4 %FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#

More information

Recipes November, 2015

Recipes November, 2015 Recipes November, 2015 Cheesy Spinach & Artichoke Dip Kraft recipes 1 (14 oz) can artichoke hearts, drained & finely chopped 1 (10 oz) pkg frozen chopped spinach, thawed, well drained 3/4 cup grated Parmesan

More information

Baked Encrusted Salmon

Baked Encrusted Salmon Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast

More information

Sloppy Joe Casserole Serves 4 to 6

Sloppy Joe Casserole Serves 4 to 6 Sloppy Joe Casserole Serves 4 to 6 2 pounds ground beef ½ onion, chopped 1 green bell pepper, diced 1 (14-ounce) can petite diced tomatoes 1 tablespoon tomato paste 3 to 4 tablespoons brown sugar ¼ cup

More information

Healthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half.

Healthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half. DIY Instant Oats 1/2 cup instant (quick cooking) oats 1 tsp brown sugar Dash of cinnamon and nutmeg Nuts Walnuts, sliced almonds, Scoop - Dates, raisins, cranberries Healthy Holiday Cooking Webinar 12/11/17

More information

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red

More information

Cooking Day Instructions: from meals prepared

Cooking Day Instructions: from meals prepared Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan

More information

Directions: 1. Melt butter in your Gotham 10 1/4 Skillet on medium heat. Add onion and sauté until soft.

Directions: 1. Melt butter in your Gotham 10 1/4 Skillet on medium heat. Add onion and sauté until soft. 30 Minute Irish Dinner Ingredients 2 tablespoons vegetable oil 1 (20 ounce) package Simply Potatoes Shredded Hash Browns 2 slices bacon, cut into small pieces 1 pound lean ground beef 1 2 cup chopped onion

More information

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon

More information

Pork Around the World Recipes

Pork Around the World Recipes Pork Around the World Recipes Recipes courtesy of Celebrity Chef and Reality TV Star, Stephanie Izard: Pork and Peanut Ragu Grilled Pork Tenderloin with Apple Butter, Rapini and Rosemary Aioli Recipes

More information

Savor the. Holidays. A gluten-free cookbook from

Savor the. Holidays. A gluten-free cookbook from Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4

More information

Crock Pot Chicken Burrito Bowls

Crock Pot Chicken Burrito Bowls Crock Pot Chicken Burrito Bowls 1 Lb. boneless skinless chicken breasts 1 (14.5 oz.) can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 tsp chili powder 2 tsp salt 1 tsp cumin 1 cup

More information

Cooking Day Instructions: from meals prepared

Cooking Day Instructions: from meals prepared Cooking Day Instructions: from meals prepared 8.16.2017 #1 - Pork Tenderloin Sandwiches Thaw if frozen. Grill or bake at 350 degrees (about 30 minutes) to internal temperature of 145 degrees. Allow to

More information

Week Plan Recipes Week of March 25 - March 31

Week Plan Recipes Week of March 25 - March 31 Week Plan Recipes Week of March 25 - March 3 Scrambled Eggs with Bacon and Vegetables Servings 4 Total Time: 20 minutes Cook Time: 20 minutes Calories 355 Carbohydrate 0g Protein 20g Fat 27g 8 slice(s)

More information

Celebrate National Nutrition Month with Delicious, Healthy Recipes

Celebrate National Nutrition Month with Delicious, Healthy Recipes Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address

More information

21 Days of Meal Planning - Week 3

21 Days of Meal Planning - Week 3 21 Days of Meal Planning - Week 3 BREAKFAST LUNCH DINNER MON Southwestern Fritatta Simple Turkey Club Slow Cooker BBQ Pulled Pork with Zucchini Fries TUE Vanilla Berry Parfait Southwestern Kale Salad All

More information

Healthy Cooking Made Easy.

Healthy Cooking Made Easy. Healthy Cooking Made Easy. Spiralizing is all about making easy, healthy dishes with fresh vegetables and fruits, while having fun in the process. That s what we hope you ll experience with these recipes.

More information

Ground beef Calzone. Source : Les Aliments 2000 inc.

Ground beef Calzone. Source : Les Aliments 2000 inc. Ground beef Calzone IngrEdients 1 (15 oz.) ricotta cheese 8 oz. pkg. shredded Mozzarella cheese 1/2 lb. cooked ham, diced 1/4 c. grated Parmesan cheese 1 tbsp. chopped parsley 1 egg 2 (10 oz.) pkg. refrigerated

More information

Homemade Hummus 2 cups garbanzo beans 1-2 cloves peeled garlic ½ tsp. sea salt 1 tsp. tahini 1-2 tbsp. toasted sesame oil

Homemade Hummus 2 cups garbanzo beans 1-2 cloves peeled garlic ½ tsp. sea salt 1 tsp. tahini 1-2 tbsp. toasted sesame oil Stuffed Mushrooms 12 medium size crimini mushrooms 1 clove garlic chopped 1 small onion chopped ¼ tsp. salt ¼ tsp. black pepper ¼ cup chopped parsley 2 tbsp. oil optional: 2 tbsp. parmesan cheese (or asiago,

More information

Place tortillas on a work surface. Divide eggs, remaining 1/4 cup cheese, black beans, and avocado.

Place tortillas on a work surface. Divide eggs, remaining 1/4 cup cheese, black beans, and avocado. HAR MONS FOOD for THOUGHT New year s resolutions tend to follow the same pattern year after year we start off with gusto, then we lose our gumption. At Harmons, we want to help your healthy food resolutions

More information

All Natural Salsa Burgers Over Leafy Greens. Zesty Spinach Salad with Roasted Chicken. Leftovers from E3. Savory Chicken Salad Wrap.

All Natural Salsa Burgers Over Leafy Greens. Zesty Spinach Salad with Roasted Chicken. Leftovers from E3. Savory Chicken Salad Wrap. Week 3 Meal Plan Breakfast Lunch Dinner Day 1 Classic Omelet with Mushrooms and Bacon All Natural Salsa Burgers Over Leafy Greens Perfect Pot Roast A3 B3 C3 Day 2 Leftovers from B3 A1 B3 Zesty Spinach

More information

America s Favorite Honey Recipes Delicious honey recipes that support the U.S.A. Honey Bee U.S.A. Product of. Product of

America s Favorite Honey Recipes Delicious honey recipes that support the U.S.A. Honey Bee U.S.A. Product of. Product of America s Favorite Honey Recipes Delicious honey recipes that support the U.S.A. Honey Bee Product of U.S.A. Product of U.S.A. Make it delicious and make a difference. When you cook with Sue Bee Honey,

More information

Recipes. Stokes Purple Sweet Potato Salad with Chipotle Vinaigrette

Recipes. Stokes Purple Sweet Potato Salad with Chipotle Vinaigrette Recipes Stokes Purple Sweet Potato Salad with Chipotle Vinaigrette 5 Stokes Purple Sweet Potatoes, washed Chipotle Vinaigrette (recipe below) 1 bunch fresh chives, finely chopped Wrap each potato in plastic

More information

Bountiful Breakfast. Breakfast recipes featuring flavorful

Bountiful Breakfast. Breakfast recipes featuring flavorful Bountiful Breakfast Breakfast recipes featuring flavorful sausageé The National Hot Dog and Sausage Council is pleased to present ÒBountiful Breakfast,Ó a collection of delicious entrees and side dishes

More information

Discover the Wonder of Vegetables with Birds Eye - Recipes

Discover the Wonder of Vegetables with Birds Eye - Recipes Discover the Wonder of Vegetables with Birds Eye - Recipes My Mother s Spaghetti with Peas and Corn Curried Vegetables and Potatoes Vegetable Quinoa Pilaf Mac & Greens Recipes courtesy of Marcus Samuelsson

More information

15 MUST DINNER RECIPES HAVE BY SAM AHEAD OF THYME

15 MUST DINNER RECIPES HAVE BY SAM AHEAD OF THYME 15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered

More information

A MELANGE OF ROASTED ROOT VEGETABLES

A MELANGE OF ROASTED ROOT VEGETABLES A MELANGE OF ROASTED ROOT VEGETABLES 2 pounds carrots, peeled, stem and root ends trimmed and cut into 2-inch by 1-inch pieces 2 pounds red beets, peeled, stem and root ends trimmed and cut into 8 wedges

More information

1. Baked Honey Glazed Garlic Chicken

1. Baked Honey Glazed Garlic Chicken 1. Baked Honey Glazed Garlic Chicken 2 Raw Chicken Breasts (5oz) 1 Tbsp Natural Honey 1 Tbsp Balsamic Vinegar 1 Chopped Shallot 2 Minced Garlic Cloves 1/2 Tsp Dried Basil 1/4 Tsp Pepper Preheat oven to

More information

7 DAY LOW-CARB DIET PLAN

7 DAY LOW-CARB DIET PLAN 7 DAY LOW-CARB DIET PLAN............................................................................................................................................................................................................................

More information

BLT Salad with Poached Egg & Hollandaise Dressing

BLT Salad with Poached Egg & Hollandaise Dressing BLT Salad with Poached Egg & Hollandaise Dressing The B here is pancetta, a cured Italian bacon. When pierced with a fork, the crisped, round slices will shatter into crunchy bits. If you can t find pancetta

More information

Crock Pot Beef Broccoli

Crock Pot Beef Broccoli Crock Pot Beef Broccoli 1.5 pounds top sirloin steak, thinly sliced and chopped into 2 pieces 1 cup beef broth ⅔ cup low sodium soy sauce ⅓ cup brown sugar 1 tablespoon sesame oil 1 tablespoon minced garlic

More information

LENTILS FOR EVERY S E A S O N SPRING 2013

LENTILS FOR EVERY S E A S O N SPRING 2013 TM LENTILS FOR EVERY S E A S O N SPRING 2013 HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe today and enjoy your FREE digital copy of Lentils For Every Season. CONTENTS Red Lentil Waffles..............

More information

Recipes from the Tubby Olive

Recipes from the Tubby Olive Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! Cheese Board Recipes: Add these to your cheese board for your next gathering! Warm Lemon-Rosemary Olives 3 c mixed olives

More information

Pamela s Recipe Winners

Pamela s Recipe Winners Lemony Cream Layers with Fresh Berries 2011 Winner Suzanne B. Zest and juice of one lemon Water 1 package Pamela s Classic Vanilla Cake Mix 3 large eggs 1/3 cup vegetable oil 8 ounces cream cheese, softened

More information

Appetizers and Snacks

Appetizers and Snacks Appetizers and Snacks Spicy Deviled Egg Aesthetically irresistible, this egg appetizer dish is made so meticulously to perfection. Spicy Deviled Egg Ingredients 1 hard-boiled egg 1 teaspoon pimentos ¼

More information

Steaming in the Red Copper Square Pan. Easy Apple Pie. Corn on the Cob. Ingredients: Directions: Directions:

Steaming in the Red Copper Square Pan. Easy Apple Pie. Corn on the Cob. Ingredients: Directions: Directions: Table of Contents Corn on the Cob...4 Steamed Salmon with Asparagus...5 Braised Short Ribs...6 Boneless Country Ribs...7 Easy Roast Chicken...8 Cathy s Crazy Salt...9 Cathy s Favorite Chili Seasoning...9

More information

Beef & Noodle Stir-Fry. Cheesy BBQ Chicken

Beef & Noodle Stir-Fry. Cheesy BBQ Chicken Beef & Noodle Stir-Fry 2 tablespoons vegetable oil 1½ pounds boneless beef sirloin steak, thinly sliced 1 red bell pepper, thinly sliced 1 cup matchstick carrots 1 teaspoon Seasoned Salt ½ cup Hey Garlic!

More information

OPTION 1 OPTION 2 OPTION 3

OPTION 1 OPTION 2 OPTION 3 MENU PLANNER OPTION 1 Breakfast: Apple-Cinnamon Oatmeal 191 Dinner Entrée: Roast Chicken with Cider Gravy 465 and Cranberry Relish Side Dish: Wild Rice with Dried Cranberries and Walnuts 167 Dessert: Pumpkin

More information

Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.

Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes. Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,

More information

Cucumber Yogurt Dip. Nutrient Totals Per Serving: Calories 100 Total Fat 1.5 g Saturated Fat 1 g Sodium 120 mg Protein 6 g

Cucumber Yogurt Dip. Nutrient Totals Per Serving: Calories 100 Total Fat 1.5 g Saturated Fat 1 g Sodium 120 mg Protein 6 g Cucumber Yogurt Dip Serving Size: 1/6 of recipe Yield: 6 servings 2 large cucumbers 2 cups plain yogurt, low-fat ½ cup sour cream, non-fat 1 tablespoon lemon juice 1 tablespoon fresh dill 1 garlic clove,

More information

Recipes March, 2015 Easy Berry Puff Pancake Mini Vanilla Cupcakes with Fluff Frosting

Recipes March, 2015 Easy Berry Puff Pancake Mini Vanilla Cupcakes with Fluff Frosting Recipes March, 2015 Easy Berry Puff Pancake Diabetic Living, Spring 2014 1 egg 1 egg white 1/4 cup all-purpose flour 1/4 cup fat-free milk 1 Tbsp sugar* 1 tsp almond extract 1 tsp finely shredded lemon

More information

FAT SHREDDER RECIPES

FAT SHREDDER RECIPES FAT SHREDDER RECIPES TABLE OF CONTENTS APPETIZERS 3 Artichokes and Green Beans 3 Avocado and Grape Tomato Guacamole 6 Tomato and Garlic Green Beans 6 Tomatoes with Shallots and Fresh Basil 6 Wilted Arugula

More information

Super Sauces and Divine Dressings

Super Sauces and Divine Dressings Super Sauces and Divine Dressings Presented by UK Health and Wellness April 27, 2007 Apple-Pear Salad 16 ounces romaine lettuce 6 ounces shaved Swiss cheese 1 cup roasted, salted cashews ½ cup sweetened

More information

Y OLI OLIY I. WHAT CAN I EAT? 14 meals that are ideal for losing weight!

Y OLI OLIY I. WHAT CAN I EAT? 14 meals that are ideal for losing weight! I I I I I I I I TM INGREDIENTS ACTIVE THEIVE, BETTER BD CMPAN WHAT CAN I EAT? 14 meals that are ideal for losing weight! 14 meals that are ideal for losing weight; they can be used on meal days, and several

More information

SMOCOOKER. Recipes USE WITH MODELS GPS650, GPS850

SMOCOOKER. Recipes USE WITH MODELS GPS650, GPS850 WWW.GOURMIA.COM SMOCOOKER Recipes USE WITH MODELS GPS650, GPS850 WWW.GOURMIA.COM YIELD 8 SERVINGS AS MAIN, 16 AS APPETIZER PREP TIME 10 MINUTES COOKING TIME 35 MINUTES 2 TABLESPOONS UNSALTED BUTTER OR

More information

Sautéed Zucchini. 2 tablespoons olive oil 3 medium zucchini, sliced 1¾ tablespoons Onion Onion Seasoning

Sautéed Zucchini. 2 tablespoons olive oil 3 medium zucchini, sliced 1¾ tablespoons Onion Onion Seasoning Skillet Chicken Parmesan 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 2 large eggs, beaten 1 cup plain panko bread crumbs ½ cup all-purpose flour ½ cup grated Parmesan cheese 1 teaspoon

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Twenty-first Harvest: 10/21/14 & 10/24/14 Vegetarian Pho 2 large onions, peeled and halved nub of fresh ginger, peeled and sliced 4 cinnamon sticks 4 star anise 4 cloves 4 cardamom pods 1 tablespoon coriander

More information

Firefighter Favorites Recipes

Firefighter Favorites Recipes Firefighter Favorites Recipes Turkey-Cannellini Bean Chili Serves 6 Ingredients: 1 cup red onion, chopped 1 poblano pepper, deseeded and chopped (or other mild heat pepper of your choice) 2 garlic cloves,

More information

Pies. Up Next: Civil War Cooking January/February, 2013 date TBA. Notes. On the web:

Pies. Up Next: Civil War Cooking January/February, 2013 date TBA. Notes.  On the web: On the web: Check out our Project Foodie: Pies board on Pinterest for links to pie tips and more recipes of pies we like! http://pinterest.com/greenwoodpublib/project-foodie-pies/ Pies November 5, 2012

More information

Bacon & Dijon Pork Burgers. Bacon-Glazed Meatloaf

Bacon & Dijon Pork Burgers. Bacon-Glazed Meatloaf Bacon & Dijon Pork Burgers 1½ pounds ground pork ¼ cup Bacon Pepper Jam, divided 5 tablespoons Honey Dijon Vinaigrette, divided 2 teaspoons olive oil, optional 6 slices Colby Jack cheese 6 lettuce leaves

More information

DARK GREEN LEAFY VEGETABLES: DARK GREEN LEAFY VEGETABLES: RECIPE BOOK RECIPE BOOK

DARK GREEN LEAFY VEGETABLES: DARK GREEN LEAFY VEGETABLES: RECIPE BOOK RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES FACT SHEET WHAT ARE DARK GREEN LEAFY VEGETABLES (DGLV)? Kale, Romaine, Collard Greens, Swiss

More information

Balsamic & Herb Burgers. Chicken & Potato Foil Packets

Balsamic & Herb Burgers. Chicken & Potato Foil Packets Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6

More information

Culinary Arts STAR Events Menu Options

Culinary Arts STAR Events Menu Options 2017-2018 Culinary Arts STAR Events Menu Options MENU I Asian Chicken Noodle Soup South-Asian Curried Tofu Cutlet, Peas and Carrots Rice Pilaf Lemon Curd and Warm Fruit Compote MENU II Spicy Holy Trinity

More information

Ingredients: One 4-serving size package any flavor gelatin. Can use sugar-free. 3/4 cup boiling water 1/2 cup cold water Ice cubes 1 banana, sliced

Ingredients: One 4-serving size package any flavor gelatin. Can use sugar-free. 3/4 cup boiling water 1/2 cup cold water Ice cubes 1 banana, sliced Low Sodium Cookbook Appetizers and Snacks: Banana Fizz Favorite Serving Size: 1/2 cup, makes 5 servings One 4-serving size package any flavor gelatin. Can use sugar-free. 3/4 cup boiling water 1/2 cup

More information

Week Plan Recipes Week of April 01 - April 07

Week Plan Recipes Week of April 01 - April 07 Week Plan Recipes Week of April 01 - April 07 Bacon and Spinach Frittata Servings 4 Total Time: 35 minutes Cook Time: 35 minutes Calories 419 Carbohydrate 4.2g Protein 28.7g Fat 32.3g 12 large egg(s) 1/

More information

Ultimate Grilling Guide

Ultimate Grilling Guide Ultimate Grilling Guide 10 Recipes for the Perfect BBQ Wow friends and family with these bold twists on classic BBQ dishes including grilled sides. 1 2 3 4 5 Sweet-Hot Baby Back Ribs Chili-Barbecued Chicken

More information

Recipes November, 2010

Recipes November, 2010 Recipes November, 2010 Winter Fruit Bowl More Diabetic Meals in 30 Minutes or Less! 1 tart apple, unpeeled and diced 1 medium banana, peeled and sliced 2 Tbsp lemon juice 1/2 cup green or red grapes 1

More information

Menu Du Jour. (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette

Menu Du Jour. (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette 19 Jan 2004 Tossed Green Salad with Balsamic Vinaigrette New Orleans Salisbury Steak with Onion Gravy Garlic Mashed Potatoes Steamed Broccoli (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette

More information

Big Game Day Menu. Baked Potato Bar

Big Game Day Menu. Baked Potato Bar Big Game Day Menu prepared with the Big Game Day Collection (Item: 202017) Baked Potato Bar 1 cup light sour cream 2-3 tablespoons Simply Salsa Mix 1 cup low fat cottage cheese 1-2 teaspoons Spinach &

More information

lynchburg lemonade Jack Daniel s Tennessee Apple

lynchburg lemonade Jack Daniel s Tennessee Apple lynchburg lemonade 1 part Jack Daniel s Tennessee Whiskey 1 part triple sec 1 part sour mix Stir all with 4 parts lemon-lime soda. Garnish with a lemon slice and cherries. jack & coke 1 part Jack Daniel

More information

Recipes for Healthy Living

Recipes for Healthy Living Recipes for Healthy Living Preparing healthy meals is one of the important steps I am taking to stay healthy and help lower my risk of type 2 diabetes. After I took the Diabetes Risk Factor Assessment

More information

Get the 1-Week Meal Plan Lose body fat, lower blood sugar, and boost energy with Prevention s diabetes- and fat-fighting Outsmart Diabetes Diet.

Get the 1-Week Meal Plan Lose body fat, lower blood sugar, and boost energy with Prevention s diabetes- and fat-fighting Outsmart Diabetes Diet. Get the 1-Week Meal Plan Lose body fat, lower blood sugar, and boost energy with Prevention s diabetes- and fat-fighting Outsmart Diabetes Diet. You ll eat three meals and two snacks a day. Each meal contains

More information

Covered Roaster Recipes

Covered Roaster Recipes Covered Roaster Recipes APPETIZERS Reuben Dip 1 jar or bag (32 oz.) sauerkraut, drained 2 cups shredded Swiss cheese 3 packages (2 ½ oz. ea) corn beef, shredded ½ cup butter, melted 1 egg, beaten Rye cocktail

More information

Heart Healthy For 2 Sample Plan

Heart Healthy For 2 Sample Plan Meal 1 Pecan-Crusted Honey Mustard Salmon Roasted Carrots and Onions With Spinach Sauté 20m 20m 40m Calories 270 170 440 Fat (g) 16 8 24 Sat. Fat (g) 1 1 2 Protein (g) 25 4 29 Carb (g) 6 23 29 Fiber (g)

More information

Thanksgiving Recipes

Thanksgiving Recipes Thanksgiving Recipes Traditional Thanksgiving Meal Turkey with stuffing Green Bean Casserole Sweet Potato Casserole Seven Layer Salad Cranberry Salad Pumpkin Pie Total calories for meal (one serving of

More information

Bayou Bourbon Pork Stir-Fry

Bayou Bourbon Pork Stir-Fry Asian Sesame Chicken Fingers 1½ pounds boneless skinless chicken breasts, cut into ½-¾-inch-thick strips ² ³ cup Asian Sesame Slow-Cooker Sauce, divided 1 cup plain panko bread crumbs 2-3 tablespoons grated

More information

Benihana's Ginger Dipping Sauce Notes: A similar sauce is served in many restaurants.

Benihana's Ginger Dipping Sauce Notes: A similar sauce is served in many restaurants. Benihana's Ginger Dipping Sauce Notes: A similar sauce is served in many restaurants. Ingredients: 1/4 C. chopped onion 1 small piece ginger root Or 1/8 tsp. ground ginger ½ C. soy sauce 1/4 C. rice wine

More information

recipes Harvest of the Month FEBRUARY Winter Squash JANUARY Brussels Sprouts MARCH Cauliflower MAY Avocado APRIL Mushrooms JUNE Apricots

recipes Harvest of the Month FEBRUARY Winter Squash JANUARY Brussels Sprouts MARCH Cauliflower MAY Avocado APRIL Mushrooms JUNE Apricots 2017 JANUARY Brussels Sprouts FEBRUARY Winter Squash MARCH Cauliflower APRIL Mushrooms MAY Avocado JUNE Apricots JULY Raspberries AUGUST Grapes SEPTEMBER Cucumber OCTOBER Bell Peppers NOVEMBER Cranberries

More information

WHEAT FOODS. A Selection of International Recipes from the Wheat Foods Council. WheatFoods.org

WHEAT FOODS. A Selection of International Recipes from the Wheat Foods Council. WheatFoods.org WHEAT FOODS A Selection of International Recipes from the Wheat Foods Council WheatFoods.org Beef Fajitas 6-8 inch whole wheat flour tortillas 1 pound top round beef steak cut into ¾ inch julienne strips

More information

DAIRY/DAIRY CASE Butter, unsalted [D1,D4,D5,D6] Low fat plain yogurt (1 cup) [D6] Low fat Cheddar cheese (1/3 cup shredded) **Additional [D3]

DAIRY/DAIRY CASE Butter, unsalted [D1,D4,D5,D6] Low fat plain yogurt (1 cup) [D6] Low fat Cheddar cheese (1/3 cup shredded) **Additional [D3] MENU: Day 1: Waldorf Chicken Salad, with whole grain rolls and raw baby carrots Day 2: Thai Skillet Supper, serve over brown rice Day 3: Mexican Vegetarian Salad, add cheese quesadillas Day 4: Grilled

More information

Apple Cider Floats. Apple cider Ice cream Caramel ice cream topping Cinnamon

Apple Cider Floats. Apple cider Ice cream Caramel ice cream topping Cinnamon Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add

More information

JEFF'S SWEET POTATO STEAK

JEFF'S SWEET POTATO STEAK JEFF'S SWEET POTATO STEAK Jeff Langehennig Carson County Ingredients: 6 oz Beef Sirloin Steak 6 oz Red Creek Marinade 1 Medium Sweet Potato 4 oz Brown Sugar 4 Tblsp Butter Pam Non Stick Spray Directions:

More information

Independence from Gluten

Independence from Gluten Independence from Gluten a July 4th cookbook from . Contents Taco Party Dip...1 Crispy BBQ Chicken Wings...2 Buffalo Wing Party Dip...3 Chicken Satay...4 Chipotle Chicken Salad...5 Sorghum and Roasted

More information

Honey-Lime Sweet Potato, Black Bean and Corn Tacos (Cooking Classy)

Honey-Lime Sweet Potato, Black Bean and Corn Tacos (Cooking Classy) Honey-Lime Sweet Potato, Black Bean and Corn Tacos (Cooking Classy) 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes 4 Tbsp olive oil, divided 1 tsp cumin 1 tsp paprika 1/4 tsp

More information

Buttermilk Pie. Ingredients. Method. Episode Four, Sunday Dinners:

Buttermilk Pie. Ingredients. Method. Episode Four, Sunday Dinners: Episode Four, Sunday Dinners: Buttermilk Pie 1 cup of buttermilk 1 teaspoon of vanilla extract 4 oz Butter 5 Eggs A cup of sugar 2 tablespoons of plain flour Juice and rind of ½ a lemon 1 unbaked pie shell

More information

Savory Socials. F lorid a s. A Collection of Delicious Starters, Hors d oeuvres and Party Essentials

Savory Socials. F lorid a s. A Collection of Delicious Starters, Hors d oeuvres and Party Essentials F lorid a s Savory Socials A Collection of Delicious Starters, Hors d oeuvres and Party Essentials Florida Department of Agriculture and Consumer Services Adam H. Putnam, Commissioner Florida s Savory

More information

Creamed Corn. momsbistro.net

Creamed Corn. momsbistro.net Creamed Corn 2 tbsp butter 1/4 cup cream or milk 3 1/2 cups frozen corn 2 tbsp cream cheese 1 tsp each; salt and garlic powder 1/2 tsp black pepper In the bowl of a food processor, puree 1/2 cup frozen

More information

MEMBER-EXCLUSIVE COLLECTION 2015 & / OF GENERAL MILLS 2015 & / OF GENERAL MILLS

MEMBER-EXCLUSIVE COLLECTION 2015 & / OF GENERAL MILLS 2015 & / OF GENERAL MILLS MEMBER-EXCLUSIVE COLLECTION 05 & / OF GENERAL MILLS 05 & / OF GENERAL MILLS GRILLED CHICKEN 4 boneless skinless chicken breast halves ( /4 pounds) 4 slices (/ ounce each) Swiss cheese, x / inches 4 slices

More information

Warm Baked Goat Cheese

Warm Baked Goat Cheese Warm Baked Goat Cheese Mystery Bay Pizza This isn t a strict recipe, can be made with any size goat cheese. It is best to use one that s fresh and soft, without a firm rind. Mystery Bay Farm Chévre Olive

More information

Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit. Menu. Artichoke and Green Chili Dip

Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit. Menu. Artichoke and Green Chili Dip Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit Menu Artichoke and Green Chili Dip Seafood Salmon Roulade Cauliflower Puree in Tomato Cups Israeli Couscous,

More information

2017 Healthy Living Edition

2017 Healthy Living Edition 2017 Healthy Living Edition HARMONS FOOD for THOUGHT We love the fresh start that accompanies each New Year here at Harmons. As we strive to renew our bodies and minds, it makes sense to do the same with

More information

Thanksgiving Recipes. Savory Carrot and Butternut Squash Soup. Secret Stuffed Mushrooms. Herb Roasted Turkey. Simple Pan Gravy

Thanksgiving Recipes. Savory Carrot and Butternut Squash Soup. Secret Stuffed Mushrooms. Herb Roasted Turkey. Simple Pan Gravy Savory Carrot and Butternut Squash Soup Secret Stuffed Mushrooms Herb Roasted Turkey Simple Pan Gravy Thanksgiving Recipes Roasted Garlic and Chive Mashed Cauliflower Potatoes Cheesy Spaghetti Squash Casserole

More information

Roasted Corn Guacamole. Toasted Crab Meat Triangles. Creamy Coleslaw. Coleslaw. Coleslaw dressing

Roasted Corn Guacamole. Toasted Crab Meat Triangles. Creamy Coleslaw. Coleslaw. Coleslaw dressing Donna, Rose, Debbie Roasted Corn Guacamole... 2 Toasted Crab Meat Triangles... 2 Creamy Coleslaw... 2 Spring Salad with Apple Cider Dressing... 3 Texas Corn Casserole... 4 Barracho Beans... 4 Oven Roasted

More information

2013 Warren RECC s Recipe of the Month Collection

2013 Warren RECC s Recipe of the Month Collection 2013 Warren RECC s Recipe of the Month Collection RECIPE OF THE MONTH JANUARY 2013 One-Dish Chicken Bake 1 2/3 cups hot water 1 can (10 3/4 oz.) condensed cream of 1 pkg. (6 oz.) stuffing mix for chicken

More information

Lose It! Premium Meal Plan #6

Lose It! Premium Meal Plan #6 Lose It! Premium Meal Plan #6 Thyme-Roasted Chicken Thighs Penne with Leafy Greens Provencal Lamb Chops Crunchy Baked Haddock Beef Burgundy SHOPPING LIST Ingredients for the side dishes are in italics.

More information

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in

More information

Noon First Friday of Each Month Leavenworth Public Library. One Dish Delights. July 6, 2016 Leavenworth Public Library

Noon First Friday of Each Month Leavenworth Public Library. One Dish Delights. July 6, 2016 Leavenworth Public Library Knowledge @ Noon First Friday of Each Month Leavenworth Public Library. One Dish Delights July 6, 2016 Leavenworth Public Library Presented by Sharon Riedel Kansas State University Research and Extension

More information

Team 1. Team 2. Team 3. Team 4. These recipes were developed for training purposes and have not been tested or standardized for production.

Team 1. Team 2. Team 3. Team 4. These recipes were developed for training purposes and have not been tested or standardized for production. LESSON 3: MEATS CHEF DEMONSTRATION Browning ground beef Sautéing chicken Pulling or shredding meat (pork or turkey) CULINARY LABORATORY TEAM ASSIGNMENTS Turkey Salad Pork Stir-fry Fish Tacos with Jicama

More information

Balsamic & Herb Burgers. Chicken & Potato Foil Packets

Balsamic & Herb Burgers. Chicken & Potato Foil Packets Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6

More information

HONEY SMOKED SALMON CAESAR SALAD

HONEY SMOKED SALMON CAESAR SALAD HONEY SMOKED SALMON CAESAR SALAD Serves 4 8 ounces Honey Smoked Salmon 1 head romaine lettuce (hearts and tender leaves only) 1/4 cup freshly grated parmesan cheese (Parmigianino Reggiano) 3/4 cup croutons

More information

Asian-Inspired Chicken Wraps

Asian-Inspired Chicken Wraps Asian-Inspired Chicken Wraps Asian-Inspired Chicken Wraps 1½ lbs. boneless skinless chicken breasts, thinly sliced 2 Tbsp. Avocado Oil 1 Tbsp. Onion Onion Seasoning ¼ cup Honey Teriyaki Sauce 3 Tbsp. Vidalia

More information

One Pot October // Crock Pot Recipes (Low Carb)

One Pot October // Crock Pot Recipes (Low Carb) One Pot October // Crock Pot Recipes (Low Carb) Recipe 1: Herby Garlic Chicken and Parsnips Recipe 2: Drunken Shallot Pot Roast Recipe 3: Spicy Zuppa Toscana Recipe 4: Classic Chicken Marsala Recipe 5:

More information

HEALTHY KID FRIENDLY HOLIDAY COOKING

HEALTHY KID FRIENDLY HOLIDAY COOKING HEALTHY KID FRIENDLY HOLIDAY COOKING Oklahoma State University Chellee Burson Family & Consumer Science/4-H 202 E. Main Stigler, OK 74462 918-967-4330 chellee.burson@okstate.edu www.countyext.okstate.edu/haskell

More information