Meatballs
1 pd extra lean ground beef (96%)
1 egg
2 slices whole wheat toast - chopped for crumbs
1/2 cup ground flax seed
lots of parsley, basil, and oregano :)
hot paprika, cheyenne pepper to taste
1/2 cup parmesan cheese
Mix and make tbsp. sized balls
Heat a stainless steel pan over med - high heat with 3 tbsp olive oil.
Brown the meatball and cook until almost done - dump into a stock pot
Keep heat going under the skillet, do not rinse
Chicken
1 pd boneless skinless chicken breasts - cut in to 1 inch cubes
Saute in hot skillet until almost done - dumb into stock pot
Vegetables
1 lg. onion - diced
3 celery stalks - diced
3 carrots - diced
3 garlic cloves - minced
By now there should be a nice caramelization on the bottom of the skillet. Add the vegetables and 1/2 cup organic chicken broth to the skillet. Scrape the bottom to bring up all the juices.
Cook until the onions start to brown and dump into stock pot
Add 6 cups of organic chicken broth and 2 cups of water to the stock pot
Bring to a boil
Add 1 cup Acini De Pepe pasta and cook for about 10 more minutes
Add 2 cups fresh chopped spinach the last 3 minutes.
Done:)
Friday, January 7, 2011
Saturday, November 13, 2010
Stuffed Yellow & Red Peppers
Even if you don't like stuffed green peppers, you'll probably like these.
4 ea. yellow & red peppers cut in half, stems and seeds removed.
1 1/2 pd very lean ground beef (at least 90% lean)
1 cup whole grain instant brown rice
1 egg
1 cup Veggie Shreds Mozzarella
1/2 cup red onion - diced
3 cloves garlic - minced
Oregano, basil, parsley, and cheyenne pepper to taste
1 lg. can Red Pack Tomato Puree
1 can tomato paste - low sodium
Fill each half of peppers with ground beef mixture. Top with a spoonful of Red Pack tomato puree that has been whisked with the paste. Cover with foil, cook for 40 min at 375 degrees.
4 ea. yellow & red peppers cut in half, stems and seeds removed.
1 1/2 pd very lean ground beef (at least 90% lean)
1 cup whole grain instant brown rice
1 egg
1 cup Veggie Shreds Mozzarella
1/2 cup red onion - diced
3 cloves garlic - minced
Oregano, basil, parsley, and cheyenne pepper to taste
1 lg. can Red Pack Tomato Puree
1 can tomato paste - low sodium
Fill each half of peppers with ground beef mixture. Top with a spoonful of Red Pack tomato puree that has been whisked with the paste. Cover with foil, cook for 40 min at 375 degrees.
Cranberry Orange Pork Tenderloin
Cranberry Orange Pork Tenderloin
1 1/2 pd pork tenderloin
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp thyme
1/2 tsp cumin
2 cloves garlic - minced
2 tbsp olive oil
2 tbsp apple cider vinegar
Mix spices, oil, garlic, and apple vinegar together. Rub the pork all over with it and let it sit for 30 min. Roast it in the oven at 400 degrees until in reaches 155 degrees.
Cranberry Orange Glaze
3 cups whole fresh or frozen cranberries
3/4 apple cider
2/3 organic cane sugar
zest and juice of 1 orange
Bring to a boil and let simmer for about 10 min.
When the pork is done, let it rest. Place it in a freezer bag and top with cranberry sauce. Let it cool completely before freezing.
1 1/2 pd pork tenderloin
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp thyme
1/2 tsp cumin
2 cloves garlic - minced
2 tbsp olive oil
2 tbsp apple cider vinegar
Mix spices, oil, garlic, and apple vinegar together. Rub the pork all over with it and let it sit for 30 min. Roast it in the oven at 400 degrees until in reaches 155 degrees.
Cranberry Orange Glaze
3 cups whole fresh or frozen cranberries
3/4 apple cider
2/3 organic cane sugar
zest and juice of 1 orange
Bring to a boil and let simmer for about 10 min.
When the pork is done, let it rest. Place it in a freezer bag and top with cranberry sauce. Let it cool completely before freezing.
Citrus Pork -n- Noodles
Citrus Pork - N - Noodles
1 pd. pork tenderloin cut up into 1 inch chunks
2 carrots - sliced - mostly done (steamed)
1/2 cup green onion - sliced
Marinade
1 tsp cumin
1/2 black pepper
1 tbsp olive oil
2 cloves garlic
1 cup organic vegetable or chicken broth
Zest and juice from 1 orange
2 tbsp apple cidar vinegar
1 tbsp molasses
Marnade the pork for at least 30 min. Add the pork, marinade, pre-cooked until mostly done carrots, and green onion to a skillet and saute until pork is done. Serve over egg noodles
1 pd. pork tenderloin cut up into 1 inch chunks
2 carrots - sliced - mostly done (steamed)
1/2 cup green onion - sliced
Marinade
1 tsp cumin
1/2 black pepper
1 tbsp olive oil
2 cloves garlic
1 cup organic vegetable or chicken broth
Zest and juice from 1 orange
2 tbsp apple cidar vinegar
1 tbsp molasses
Marnade the pork for at least 30 min. Add the pork, marinade, pre-cooked until mostly done carrots, and green onion to a skillet and saute until pork is done. Serve over egg noodles
Pork Tenderloin with Apples & Red Onion
1 1/2 pd pork tenderloin - cut in to 1 inch chunks
2-3 apples - chopped, skins on
1/2 lg. red onion chopped the same size as the apples
Marinade
2/3 cup balsamic vinegar
2 tbsp olive oil
2 tbsp molasses
Zest and juice from 1 orange
3 cloves garlic - minced
Marniade the pork for 30 min. Saute apples and red onion in olive oil for about 5 minutes. Add the pork and marinade. Cook through until pork is done. Serve over whole grain rice.
2-3 apples - chopped, skins on
1/2 lg. red onion chopped the same size as the apples
Marinade
2/3 cup balsamic vinegar
2 tbsp olive oil
2 tbsp molasses
Zest and juice from 1 orange
3 cloves garlic - minced
Marniade the pork for 30 min. Saute apples and red onion in olive oil for about 5 minutes. Add the pork and marinade. Cook through until pork is done. Serve over whole grain rice.
Chicken & Broccolli - Italian Style
Chicken & Broccoli
2 1/2 chicken breasts - cubed
2 1/2 cup broccoli - fresh or frozen
1/2 onion
3 cloves garlic - minced
1 can drained diced tomatoes - no salt added
1/2 - 1 cup Kraft Tuscan Italian dressing
Saute chicken, broccoli, onion, and garlic in olive oil until just about done. Add tomatoes and dressing, cook until chicken is cooked through. Serve over whole wheat pasta. Top with alittle mozzarella or parmesan.
2 1/2 chicken breasts - cubed
2 1/2 cup broccoli - fresh or frozen
1/2 onion
3 cloves garlic - minced
1 can drained diced tomatoes - no salt added
1/2 - 1 cup Kraft Tuscan Italian dressing
Saute chicken, broccoli, onion, and garlic in olive oil until just about done. Add tomatoes and dressing, cook until chicken is cooked through. Serve over whole wheat pasta. Top with alittle mozzarella or parmesan.
Chicken Parmesan
2 1/2 large breasts cut in half then halved width wise again - rinse
1 cup Panko bread crumbs
season the panko with oregano, basil, parsley, garlic & onion powder, and 1/4 cup Parmesan cheese
Coat the chicken in the bread crumbs. Place on a prepared baking sheet and drizzle with olive oil. Cook for 40 min. at 375 degrees.
Allow to rest on the baking sheet for at least 10 min. Cool completely before freezing in a single layer. When your ready to prepare them just through them in a baking dish with sauce (Red Pack) and cheese(Veggie Shreds Mozzarella). Cook until heated through, serve over whole wheat pasta.
1 cup Panko bread crumbs
season the panko with oregano, basil, parsley, garlic & onion powder, and 1/4 cup Parmesan cheese
Coat the chicken in the bread crumbs. Place on a prepared baking sheet and drizzle with olive oil. Cook for 40 min. at 375 degrees.
Allow to rest on the baking sheet for at least 10 min. Cool completely before freezing in a single layer. When your ready to prepare them just through them in a baking dish with sauce (Red Pack) and cheese(Veggie Shreds Mozzarella). Cook until heated through, serve over whole wheat pasta.
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