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Archive for the ‘Meat’ Category

Year one of pharmacy school is done and summer is here!!! And I recently bought a new cookbook (Cooking Light Superfast Suppers: Speedy Solutions for Dinner Dilemmas)…so, with these two things combined, I should hopefully be posting a bit more than I have this semester. School has just kept me soooo busy!
But anyways, tonight’s dinner was pretty yummy!! It was “Balsamic pan-seared steaks” along with “Pan fried potatoes with dill” (well actually, I had no dill…so it was really pan-fried potatoes, haha), both from the new cookbook. I also served some salad and rolls (FYI: Kroger frozen dinner rolls are delicious!) But anyways, here are the recipes:

Balsamic Pan Seared Steaks

Ingredients

  • 4 (4 oz) lean boneless beef tenderloin steaks (about 1 inch thick)
  • 1 tsp garlic pepper seasoning
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 1/2 cup balsamic vinegar
  • 1/3 cup beef broth

Directions

  1. Sprinkle both sides of each steak with garlic-pepper seasoning and salt.
  2. Heat oil in large nonstick skillet over medium high heat
  3. Add steaks, cooking 3 minutes on each side, or until done. Remove steaks from pan
  4. Combine vinegar and broth in pan, and bring to a boil
  5. Reduce heat to medium high, and cook 5 minutes or until sauce is reduced to 1/4 cup, stirring occasionally
  6. Spoon sauce over steaks

Nutrition
Calories: 213; Fat: 9.8 g; Protein: 24.5 g; Carb: 5.1 g; Fiber: 0 g; Chol: 71 mg; Sodium: 367 mg

Pan-fried potatoes

Ingredients

  • 1 tbs olive oil
  • 1 (20 oz) packaged cooked new potato wedges (such as Simply Potatoes; available in refrigerated section; in my Kroger, they were above the eggs)
  • 1 tbs grated parmesan
  • 1 tbs finely chopped fresh dill (or 1/2 tsp dried dill)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Directions

  1. Heat oil in large nonstick skillet over medium high heat
  2. Add wedges and cook, stirring occasionally, for 10-15 minutes or until golden brown
  3. Remove from heat, and sprinkle with cheese and remaining ingredients; toss gently

Nutrition
(Serving size: 3/4 cup)
Cal: 168; Fat: 3.9 g; Protein: 3.9 g; Carb: 29.5 g; Fiber: 3.3 g; Chol: 1 mg; Sodium: 453 mg


This meal turned out very tasty, and wasn’t superbad for you. Will definitely make again!

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Sausage Loaf


That’s right, a sausage loaf. This is another recipe from the cookbook John’s grandma gave me:

Ingredients

  • 1 long loaf french bread
  • 2 eggs
  • 1/2 cup milk
  • 1 lb pork sausage, browned and drained
  • 8 oz sliced/shredded Monterey Jack cheese

Directions

  1. Preheat oven to 400
  2. Split loaf lengthwise, so there is a top and bottom.
  3. Hollow out loaf, and put bread pieces in a bowl
  4. Beat eggs & milk together; set aside
  5. Brown and drain sausage
  6. Mix bread with egg/milk mix and sausage
  7. Spoon mix evenly into bottom of bread loaf, and bake 15 minutes
  8. Remove from oven and top w/cheese
  9. Place top of bread over cheese, and bake 5 more minutes
  10. Remove and slice (big or little, whatever you wish. This was technically an appetizer recipe, so it said it could make 15-20 slices).

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Tonight for dinner I made:

  • Weight Watcher’s Veal Scaloppine
  • Hungry Girl’s “2-Good Twice Baked Potatoes”
  • Salad w/Weight Watcher’s Blue Cheese Dressing

I will include all recipes in this post.

Veal Scaloppine

Ingredients

  • 8 thin-sliced veal cutlets (about 1 lb)
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tsp unsalted butter
  • 1/3 cup reduced sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup dry white wine
  • 2 tsp dried oregano

Directions

  1. Sprinkle veal with paprika, salt, and pepper
  2. Melt 1 tsp of butter in nonstick skillet over medium high heat
  3. Add veal and cook till lightly browned, about 2 mins/side. Add broth, lemon juice, wine, and oregano; bring to boil.
  4. Reduce heat and simmer, uncovered, turning the veal once, till the veal is cooked through, about 2 mins

Nutrition
Serving size = 2 veal cutlets and 2 tbs sauce
Per serving: 4 weight watchers points (171 cals; 6 g fat)

The Verdict
Somehow I cooked the veal in such a way that it was too chewy for me to eat–but John liked it (as evidence by how much he ate of it).

Twice Baked Potatoes

Ingredients

  • 2 medium sized baking potatos
  • 2 Slices Kraft Fat Free Cheese – American
  • 2 oz. Fat Free Original Liquid Coffee-mate (or other non-dairy creamer)
  • Paprika, salt, parsley

Directions

  1. Preheat oven to 375
  2. Peel the skin off the top side of the potatoes, and bake in microwave until soft. (Times vary for different microwaves. Poke holes in potatos with fork, and cover for best results.)
  3. When potatos are cooked, scoop out the inside of the potatos, leaving behind empty potato “shells.” Take steaming hot potatoes, add cheese, Coffee-mate and a little salt. Mash it all together until the cheese melts and you’re left with a creamy, cheesy mashed potato mixture.
  4. Place potato mixture back into the potato shells, sprinkle with paprika & parsley. Bake in a for 20-30 minutes or until top is nice and brown.

Nutrition
Per Potato: 156 calories, 0g of fat, 3g protein, 31 carbs, 3g fiber. (3 WW points)

The Verdict
These were good. Not as good as say, a regular twice baked potato, but pretty darn good for only 3 points.


Blue Cheese Dressing

Ingredients

  • 1/2 cup lowfat buttermilk
  • 2 tbs reduced-cal mayo
  • 2 tbs crumbled blue cheese
  • 1/4 tsp minced garlic
  • pinch cayenne
  • 2 tsp fresh chives

Directions

In blender/food processor, combine everything but the chives (pulse till nearly smooth). Sprinkle in the chives. Cover and refrigerate at least 1/2 hour (or up to 2 days) to allow flavors to blend.

Nutrition
1 serving= 2 tbs
Per serving: 27 cal, 2 g fat (1 Weight Watcher’s Point)
Note, this really only makes enough dressing for 2-4 people.

The Verdict
I have made this before and liked it–and this was still true today.

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Burrito Casserole

I know I’ve already posted several burrito/enchilada recipes already, but this was pretty good so I thought I’d share:

Ingredients
1.5 lbs ground beef
1 small onion, chopped (or, 1 tsp onion powder)
1 pkg taco seasoning
1 cup sour cream
2 cans soup (the original recipe called for cream of mushroom, but I decided to use fiesta nacho cheese, and it still turned out well)
1 can Rotel tomatoes (I omitted these b/c we aren’t fans of tomatoes, but you can add them if you wish)
8 flour tortillas
shredded cheese, as desired (I used Monterey Jack…even though I had already added the cheesey soup. We like cheese)

Directions

  1. Preheat oven to 350
  2. Brown meat & onion, add taco seasoning, and mix well
  3. To meat mixture, stir in 1/2 cup sour cream and 1/2 can soup and heat thoroughly
  4. Take 1/4 cup of meat mixture and place in a tortilla, roll up, place in dish seam sided down (repeat)
  5. Place remaining sour cream, soup, and Rotel tomatoes in saucepan and heat for 2-3 minutes
  6. Pour sauce over burritos, and sprinkle with cheese
  7. Bake in oven till bubbly (I did it for 25-30 minutes)

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Enchiladas & Queso


Tonight I made some Beef Enchiladas; I got the recipe off of Sargento’s website (you can find it here), but I’m sure you find similar recipes all over the internet. Here it is:

Ingredients

Directions

  1. Cook meat with onion and garlic in a large nonstick skillet over medium heat until no longer pink, about 5 minutes; drain. Stir in 1/2 cup enchilada sauce; simmer 5 minutes, stirring occasionally. Remove from heat.
  2. Spoon 1/2 cup enchilada sauce in bottom of a 13 x 9-inch baking dish. Stir 1 cup cheese and 1/4 cup cilantro into meat mixture. Spoon about 1/3 cup mixture down center of each tortilla. Roll up; place seam-sides down in dish. Spoon remaining enchilada sauce over tortillas, spreading to cover. Cover dish with foil.
  3. Bake in a preheated 375°F oven 20 to 25 minutes or until heated through. Uncover; top with remaining cheese. Continue baking 5 minutes or until cheese is melted. Top with remaining 1/4 cup cilantro.

I also found a recipe for queso on Sargento’s site, and served it with the enchiladas. The original recipe can be found here, HOWEVER, I think that the original recipe doesn’t call for enough cheese (it says 1/2 cup, but I’ve found the mixture is way too liquidy when you add 1/2 cup, so I add 1 cup)….so below is my modified version:

Ingredients

Directions

  1. Heat heavy cream in saucepan on high. Add spices and season with salt, if desired. Add cheese and stir until melted. Remove from heat and serve warm.

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