Spinach Florentine Meatloaf
Serves 6
Preheat oven 350o
Prep Time: 15 minutes
Bake Time: 1 hour 30 minutes
Estimated Values per Serving:
Calories: 300 Fat: 8 grams
Spinach Florentine Meatloaf
Ingredients:
1 package (10 ounces) chopped frozen spinach – defrosted
12 ounces ground turkey breast meat
12 ounces 93% lean (or higher) ground beef
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried basil
½ cup egg substitute
1 cup fat free ricotta cheese
½ cup grated parmesan cheese
½ cup Italian style bread crumbs
4 grape tomatoes – cut in half (optional)
Directions:
- Squeeze the excess water from the defrosted spinach and place in a large bowl.
- Add turkey breast meat, ground beef, onion and garlic powder, salt, pepper, dried basil, egg substitute, ricotta and parmesan cheese and bread crumbs and mix together well until incorporated.
- Coat a 9 X 5-inch bread pan with cooking spray. Shape meatloaf and place into baking pan.
- Decorate top with tomatoes.
- Cover with foil and bake for 1 hour. Remove foil and bake an additional 30 minutes or until internal temperature reaches 165o.
- Remove from baking pan and slice into 6 equal servings.
Chicken with Ricotta and Spinach
Serves 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Estimated Values per Serving:
Calories: 210 Fat: 5 grams
- Chicken with Ricotta and Spinach
Ingredients:
1 pound boneless/skinless chicken breast – cut into bite sized pieces
Salt and pepper to season chicken
1 package (10 ounces) frozen chopped spinach – thawed
½ cup fat free chicken broth
½ teaspoon onion powder
½ teaspoon garlic powder
1 cup fat free half and half
1 cup fat free ricotta cheese
½ cup grated parmesan cheese
Directions:
- Season chicken with salt and pepper. Heat a large skillet on medium high heat and coat with cooking spray. Add chicken and sauté for 7 – 10 minutes until chicken is cooked through.
- Squeeze excess water from thawed spinach and add to the skillet. Add chicken broth, onion and garlic powder and cook until the liquid is absorbed (about 5 minutes).
- In a small bowl, whisk together the half and half, ricotta cheese and parmesan cheese. Reduce heat to medium low and add the cheese mixture, heat through until the sauce is warm and the cheese has melted.
- Serve hot over pasta or rice.
Mexican Style Meatloaf
Sorry about not having the nutritional values. I will update this when I return. This was dinner last night and the family loved it.
Mexican Style Meatloaf
Serves 8
Preheat oven 425o
Ingredients:
2 cups cooked brown rice
1 pound ground turkey breast
1 pound lean (93% lean) ground beef or ground sirloin
1 cup salsa
½ cup egg substitute
1 onion – grated
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 tablespoon chili powder
2 cloves garlic – minced
Directions:
- Place brown rice in food processor and pulse until rice is ground.
- In a large bowl, combine rice, ground turkey, ground beef, salsa. Egg substitute, onion, parsley, chili powder and garlic.
- Bake for 1 hour or until internal temperature reaches 165o.
- Serve hot.
Chicken Sauté in Sweet Wine Sauce
Chicken Sauté in Sweet Wine Sauce
Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Estimated values per serving:
Calories = 150 Fat = 3 grams Points: 3
Chicken Sauté in Sweet Wine Sauce
Ingredients:
1 teaspoon thyme
½ teaspoon salt
½ teaspoon pepper
6 boneless/skinless chicken breasts
1 tablespoon olive oil
1 onion – chopped
2 cloves garlic – sliced
½ cup white wine
2 tablespoons cream sherry
1 cup chicken broth
Directions:
- Combine thyme, salt and pepper and rub on both sides of each chicken breast. Heat a large skillet on medium high heat and coat with cooking spray.
- Add chicken breast and cook for 5 – 7 minutes on each side until cooked through. Remove chicken from skillet, cover and set aside.
- Add olive oil to skillet then onion and sauté for 5 minutes until browned and tender. Add garlic and sauté for an additional minute. Add wine and sherry, scraping any pieces from skillet. Cook liquid down until almost completely absorbed.
- Add chicken broth and simmer for 5 – 7 minutes until reduced to half. Add chicken breasts back to skillet with sauce and coat with sauce on both sides, simmering for 2 minutes.
- Remove chicken breasts and place onto serving platter. Pour sauce on top and serve.
Roast Pork with Apple-Pear Sauce
Roast Pork with Apple-Pear Sauce
Serves 6
Preheat oven 325o
Prep Time: 15 minutes
Cook Time: 30 – 40 minutes
Estimated values per serving:
Calories = 230 Fat = 8 grams Points: 5
Roast Pork with Apple-Pear Sauce
Ingredients:
1 ½ – 2 pounds boneless pork loin roast
Salt and pepper
Nutmeg
1 cup apple – chopped
1 cup pear – chopped
½ cup onion – finely chopped
1 clove garlic – minced
1 ¼ cup apple cider
1 tablespoon cornstarch
¼ teaspoon nutmeg
Pinch allspice (about 1/8 teaspoon)
Directions:
- Season pork with salt, pepper and a pinch of nutmeg. Heat a large skillet on high heat and coat with cooking spray.
- Add pork to skillet and brown on all sides for a few minutes.
- Remove pork and place in an oven safe baking pan. Roast pork for 30 – 40 minutes until internal temperature reaches 160o. Remove from oven and cover for 15 minutes before cutting.
- While pork is roasting, coat a small pot with cooking spray and add apple, pear, onion and garlic. Sauté until soft and slightly browned, about 5 minutes.
- Whisk together the apple cider, cornstarch, nutmeg and allspice. Add to the pot with the fruit mixture and stir until the sauce become bubbly and thickened. Keep warm until pork roast is ready to cut.
- Slice pork into serving sizes and pour sauce on top.
Macaroni and Gravy
Years ago, when I first met my husband, he would talk endlessly about how his mother would make “macaroni and gravy” every Sunday night for dinner. When I first heard of this, I thought it sounded disgusting and had visions of macaroni with brown gravy, like the kind you pour on roast beef. However, when I had the pleasure of eating at his mother’s house that first Sunday did I understand what he meant; “macaroni and gravy” is pasta topped with a rich tasting tomato sauce that had simmered in some type of meat all day.
Dean, my husband, and I have modified the original recipe so that it is no longer dripping in grease yet still maintains that delicious rich and hearty flavor. This “gravy” is so good, you don’t need to add anything and is perfect just the way it is.
From our family to your, enjoy this Italian tradition – modified so that it is “delicious and light”.
Macaroni and Gravy
Serves 4
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes (you could cook all day too)
Estimated values per serving:
Calories = 570 Fat = 7 grams Points: 6
Ingredients:
½ pound London broil
½ pound skinless/boneless chicken breast
Salt and pepper to taste
2 small onions – chopped
1 tablespoon olive oil
1 cup red wine – divided
3 cloves garlic – minced
2 cans (28 ounces each) crushed tomato
1 tomato can (28 ounces) of water
2 tablespoons double concentrate tomato paste
1 tablespoon sugar
Parsley flakes to taste (about 2 teaspoons)
Dried basil to taste (about 2 teaspoons)
½ pound pasta
Directions:
- Season London broil and chicken with salt and pepper. Heat a large pot on medium high heat, coat with cooking spray and add olive oil. Add London broil and chicken and sauté for about 5 minutes on each side until browned.
- Remove meats from the pot and add onion. Sauté for 5 minutes until soft and browned. Add ½ cup red wine and cook until liquid is absorbed.
- Add garlic and the other ½ cup wine and cook until the wine is reduced by half.
- Add the crushed tomatoes, fill one can with water and add to the pot, tomato paste, sugar, parsley and basil and bring to a boil.
- Add back the London broil and chicken and simmer on low for 1 hour (tasting to adjust seasonings as needed).
- While the “gravy” is simmering for the last 10 minutes, bring a large pot of water to boil. Add pasta and cook for about 8 minutes until done.
- Drain pasta and place in a serving bowl. Add “gravy” to pasta. Serve meats on a separate serving platter.
Braised Beef and Vegetables
Braised Beef and Vegetables
Preheat oven 300o
Serves 6
Prep Time: 20 minutes
Cook Time: 4 hours and 10 minutes
Estimated values per serving:
Calories = 360 Fat = 9 grams Points: 6
Braised Beef and Vegetables
Ingredients:
2 pounds London broil
Salt and Pepper
1 cup red wine
3 cups beef stock
3 cloves garlic – chopped
2 large potatoes – peeled and quartered
2 bay leaves
1 teaspoon dried thyme
2 cups carrots – peeled and cut up
1 cup peas
1 onion – cut up
Directions:
- Heat a large skillet on high and coat with cooking spray. Season beef with salt and pepper and to skillet. Cook for about 5 minutes on each side until browned
- Transfer beef to a large Dutch oven. Add wine, beef stock, garlic, potatoes, bay leaves and thyme. Cover and cook in the oven for 3 hours.
- Remove beef and bay leaves from Dutch oven. Set beef aside and discard bay leave. Puree potatoes in a food processor with a little bit of broth mixture. Return potato thickened broth to the Dutch oven.
- Add carrots, peas, onion and beef to Dutch oven and continue to cook for 1 hour in the oven.
- Remove from oven and serve hot.
Braised Pork Tenderloin
Serves 4
Preheat oven 325o
Prep Time: 10 minutes
Cook Time: 2 hours and 20 minutes
Estimated values per serving:
Calories = 310 Fat = 6 grams Points: 6
Braised Pork Tenderloin
Ingredients:
¼ cup flour
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
1 pound boneless pork tenderloin
1 onion – coarsely chopped
2 cloves garlic – minced
¾ cup ketchup
¼ cup balsamic vinegar
1 can (14.5 ounces) diced tomatoes
Directions:
- Combine flour, Italian seasoning, salt and pepper in a platter. Coat the pork loin with the flour mixture, shaking off any excess. Reserve the flour mixture and set aside.
- Heat a large non-stick skillet on medium high heat, coat with cooking spray and add pork loin. Brown for 5 minutes on each side. Remove pork and transfer to a roasting pan.
- Add onion to the skillet and cook for 5 minutes until soft and browned.
- While onions are cooking, combine garlic, ketchup, vinegar, reserved flour and tomatoes in a bowl. Add mixture to onions and bring to a boil and cook, stirring occasionally, until thickened.
- Pour sauce over pork, cover tightly with foil and bake until tender, about 2 hours.
Roast Pork Tenderloin and Potatoes with Braised Red Cabbage
Roast Pork Tenderloin and Potatoes with Braised Red Cabbage
Serves 6
Preheat oven 425o
Estimated values per serving:
Calories = 335 Fat = 8 grams Points: 6
Ingredients:
2 pounds boneless pork tenderloin
2 large potatoes – peeled and cut into large pieces
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
4 slices turkey bacon – chopped
½ cup red onion – thinly sliced
3 cloves garlic – minced
1 small head of red cabbage
1 cup red wine vinegar
½ cup apple cider
3 tablespoons Brown sugar
1 apple – julienned
Directions:
- In a small bowl, combine thyme, marjoram, salt, pepper and onion powder. Rub half of the seasoning mix onto the pork.
- Coat a baking pan with cooking spray and add potatoes. Sprinkle the remaining half of the seasoning on the potatoes. Set the pork on top. Place in the oven and roast for about 30 – 40 minutes until the internal temperature reaches 160o. cover and let sit for 10 minutes before carving.
- While the pork is roasting, prepare the cabbage. Heat a large skillet on medium heat and coat with cooking spray. Add turkey bacon and sauté until crispy and browned. Add onion and sauté for about 5 minutes until softened. Add garlic and cook for an additional minute.
- Add the cabbage and vinegar, cover and simmer for about 15 minutes until the cabbage is soft and tender.
- In a small bowl, stir together the apple cider and brown sugar. Uncover the skillet and add the apple cider mixture. Simmer, uncovered, for about 5 minutes until the liquid is absorbed.
- Remove the cabbage form the heat and fold in the apple.
- Serve the roasted pork and potatoes with the cabbage on the side.
Honey-Mustard Ham Steaks and Apples
Honey-Mustard Ham Steaks and Apples
Prep Time: 10 minutes
Cook Time 30 minutes
Estimated values per serving:
Calories = 325 Fat = 5 grams Points: 6
Honey-Mustard Ham Steaks and Apples
Ingredients:
4 5-ounce ham steaks
1 large onion – cut into large pieces
2 large cooking apples – cut into large pieces
½ cup apple cider
1 tablespoon brown mustard
2 tablespoons honey
1 cup chicken broth
1 ½ tablespoons flour
Directions:
- Heat a large skillet on medium high heat and spray with cooking spray. Add ham steaks and cook for about 5 minutes on each side until browned. Remove ham steaks, cover and set aside.
- Reduce heat to medium and add onions and apples to skillet. Cook 5 – 10 minutes until soft and browned. Increase heat to medium high and add apple cider. Cook until cider is completely absorbed (about 5 minutes). Remove from skillet and add to ham steaks.
- In a small bowl, whisk together mustard, honey, chicken broth and flour. Add to skillet and, stirring constantly, cook until bubbly and thick. Add back ham steaks and apples and onions, lower heat and simmer for 15 minutes.
- Spoon onto serving platter.
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