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Recipes
Herb-Roasted Turkey Breast Recipe
By sunitagt
1. In a small saucepan, combine the first nine ingredients
- 6 tablespoons butter, cubed
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon chopped green onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 to 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt, optional
- 1/8 teaspoon pepper
- 2 lbs boneless skinless turkey breast
Southwestern Stuffed Acorn Squash
By sunitagt
Calories 259 Fat 7 g Saturated fat 4 g Cholesterol 29 mg Carbohydrates 38 g Dietary fiber 8 g Protein 15 g Sodium 4
- 3 acorn squash, 3/4-1 pound each
- 5 oz bulk turkey sausage
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tsp garlic, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 2 cups cherry tomatoes, chopped
- 1 15-oz can black beans, rinsed
- 1/2 tsp salt
- hot red pepper sauce, to taste
- 1 cup Swiss cheese, shredded
Sweet Potato Soup with Ginger
By sunitagt
Calories: 194 Carbohydrates: 44
- 1 drizzle of fruity extra virgin olive oil
- 1 small sweet onion, diced fine
- Fresh grated ginger root, to taste
- 2 lbs. sweet potatoes (I use a mix of small ruby yams and medium orange sweet potatoes), peeled and diced
- Fresh water, enough to cover the potatoes (some folks prefer broth, but I like to keep the taste of the sweet potato clean and simple)
- Sea salt, to taste
- A pinch of cinnamon or nutmeg or cardamom, to taste
HG's Sweet-Hot Steak Bites
By sunitagt
PER SERVING (1/5th of recipe, about 6 "bites" with sauce): 196 calories, 4
- One 8-oz. can crushed pineapple packed in juice, lightly drained
- 1/3 cup sweet Asian chili sauce
- 1/2 tsp. reduced-sodium/lite soy sauce
- 1/4 tsp. crushed red pepper, or more to taste
- 1 lb. raw lean filet mignon (or leanest cut available), cut into about 30 bite-sized pieces
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1 onion, finely chopped
- Optional: cherry tomatoes
Salisbury Steak with Mushrooms
By sunitagt
Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed
- 1 pound lean ground beef
- 1/3 cup dry bread crumbs
- 1/4 cup chopped onions
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups beef broth
- 1 large onion, thinly sliced
- 1 cup sliced mushrooms
- 3 tablespoons cornstarch
- 3 tablespoons water
HG's Ooey-Gooey Apple Pie Cones
By sunitagt
1/5th of recipe (1 cone): 84 calories, 0
- 1 tsp. cornstarch
- 1 1/2 cups peeled and chopped Fuji apples
- 1 tbsp. granulated white sugar
- 1/8 tsp. vanilla extract
- Dash salt
- 1 tsp. cinnamon
- 5 sugar cones
- 1/2 cup plus 2 tbsp. Fat Free Reddi-wip
HG's Cheesy BBQ Burgers
By sunitagt
1/4th of recipe (1 patty): 203 calories, 6
- 4 wedges The Laughing Cow Light Creamy Swiss cheese
- 3 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving
- 1 lb. raw extra-lean ground beef (4% fat or less)
- 1/4 cup finely chopped red onion
- 2 tbsp. finely chopped cilantro
- 1/4 tsp. each salt and black pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
Peanut Chicken Stir-Fry
By sunitagt
Calories: 452 Carbohydrates: 39
- 2 1/2 to 3 cups cooked brown rice -- put the rice on while you prepare the stir-fry
- 2 tablespoons canola oil
- 1 tablespoon red or green Thai Kitchen curry paste -- hot or mild, to taste (start with less if you prefer it mild)
- 1 tablespoon fresh ginger, grated
- 1 red onion, sliced or diced, as you like it
- 4 cloves of garlic, minced
- 2-3 cups chicken pieces -- if using raw chicken, take proper handling precautions
- 2 cups broccoli florets
- 1 large red bell pepper, cored, sliced thinly
- 2 medium carrots, cut into matchsticks
- 2 cups thinly shredded cabbage (save time and use bagged slaw)
- 1 1/2 cups hot gluten-free chicken broth
- 4-5 tablespoons smooth natural peanut butter (sugar-free, of course)
- 1 tablespoon wheat-free Tamari sauce or balsamic vinegar for soy-free
- Juice from one fresh lime
- Pinch of spicy red pepper flakes, for extra heat, to taste
Broccoli Parmesan Pasta
By sunitagt
Calories 300 Protein 11.5 g Carbohydrates 47 g Dietary fiber 6 g Fat 8
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 cup broccoli florets, lightly steamed or microwaved
- 2 cups angel hair pasta or other pasta, cooked and well-drained
- pinch crushed pepper flakes, or to taste
- 1/8 cup shredded Parmesan cheese
- salt, to taste
Snap Peas, Turnips, Mint & Preserved Lemon
By sunitagt
Recipe adapted from Josh Thomsen, Agricola, Princeton, NJ
- 2 tablespoons plus 1 teaspoon fine sea salt, divided
- 4 small turnips (about 3/4 pound), peeled and sliced into 3/4-inch-thick wedges
- 4 cups sugar snap peas (about 1 pound), vine end trimmed
- 1/4 small shallot, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons Champagne vinegar
- 1/2 cup extra-virgin olive oil
- 1 preserved lemon--halved, flesh scooped out and discarded, and rind thinly sliced into strips
- 2 tablespoons roughly chopped fresh mint
- 1/4 teaspoon freshly ground black pepper