Stewed Beef, Tomatoes and Okra

Recipe Taken From:
Rachael Ray Magazine, October 2010

Ingredients:

• 1 1/2 cups rice
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds beef sirloin, cut into 3/4-inch cubes
• Salt and pepper
• 1 onion, chopped
• One 28-ounce can diced fire-roasted tomatoes
• One 16-ounce bag frozen cut okra
• 1 cup beef broth
• 1/2 cup chopped parsley

Preparation:
1.In a medium saucepan, combine the rice and 3 cups water. Bring to a simmer, cover and cook over medium-low heat until the water is absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.

2.While the rice is cooking, in a large pot, heat 2 tablespoons olive oil over medium-high heat. Season the beef with salt and pepper. Working in batches, add the beef and cook until browned, about 2 minutes; transfer to a bowl. Lower the heat to medium, add the onion and remaining 1 tablespoon olive oil to the pot and cook until translucent, 3 to 4 minutes. Stir in the tomatoes, okra and beef broth; bring to a boil, stirring occasionally, then lower the heat and simmer until thickened, about 15 minutes. Return the beef and any juices to the pot and stir in the parsley. Serve with the rice.

Notes & Tips:

As with most Rachael Ray recipes, I think they come out pretty bland, so I know that I need to add some extra spices, garlic, cumin, chiplotle chili powder. Add heat by stirring in a chopped canned chipotle chile with the tomatoes in Step 2.
Double the stew and let the leftovers cool completely before freezing in an airtight container for up to 1 month.

Nutrition Facts:
Serves 4: 397 calories, 12g fat, 28g carbs, 18g protein

Salmon with Mustard Dill Sauce

Ingredients:

• 1/4 c. light sour cream
• 1 tbsp. sliced green onion
• 1 tsp. Dijon mustard
• 3 tsp. bottled lemon juice
• 1 1/2 tsp. dill weed
• 4 salmon steaks

Preparation:
Combine first 5 ingredients, save half in a separate bowl. Marinate salmon steaks overnight in half of the mixture. Bake salmon steaks on 400 degree oven for 8-10 minutes, skin down. Whisk leftover sauce mixture and pour over cooked salmon.

Notes & Tips:
I served this with a small baked potato. Very good I do think next time I'll put in a little more mustard, I wish it was a little spicier.

Nutrition Facts:
Serves 4: 260 calories, 2.5g fat, 0 carbs, 10g protein

Oreo Dirt Cake

Ingredients:

• 1 18 Oz Package Oreo Cookies
• 1 8oz package cream cheese
• 1/2 cup butter, softened
• 2 small boxes Jell-O Vanilla Flavored Instant Pudding
• 3 Cups Milk
• 1 8 Oz. Package of Cool Whip (thawed)

Preparation:
Pour half of the crumbled cookies into bottom of dessert or casserole dish. Mix together softened butter and cream cheese. Mix pudding mixes and milk together in separate bowl. Mix in with butter/cream cheese mix. Fold thawed Cool Whip into pudding. Pour pudding/Cool Whip mixture evenly over cookie layer in into dessert dish. Top with remaining cookies.
Refrigerate for 2 hours or overnight.

Notes & Tip:

Very easy to customize for children's birthday or leave plain for a pot luck.

Nutrition Facts:

Serves 10: Calories: 833 Total Fat: 46g Cholesterol: 56mg

Baked Beans

Ingredients:
•6 to 8 strips bacon, cut in 1-inch pieces
•3 cans (16 ounces each) baked pork and beans
•1/2 cup light brown sugar, packed
•1/2 teaspoon dry mustard
•1/2 cup ketchup, or use part barbecue sauce

Preparation:
Fry bacon until crisp; drain well on paper towels. Combine all ingredients; transfer to crockpot; cover and cook on LOW for 4 to 5 hours.

Notes & Tips:
I really like how sweet these beans are. They're super easy to make and I love using my crockpot. Serves 6 to 8.

Nutrition Facts:
1 cup, 220 calories, 2g fat, 47g carbs, 13g protein

Healing Cabbage Soup

Recipe Taken From:
www.allrecipes.com

Ingredients:

• 3 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 quarts water
• 4 teaspoons chicken bouillon
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/2 head cabbage, cored and coarsely chopped
• 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions:
1.In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2.Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3.Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Notes & Tips:
I threw in some prosciutto since I had some leftover. This soup is so yummy. I love a good warm soup on a fall night.

Nutritional Information:
Serves 8, 1 cup servings
Amount Per Serving Calories: 82 Total Fat: 5.2g Cholesterol: <>

Poached Eggs and Asparagus

Ingredients:

• 4 eggs
• 1 cube chicken bouillon (optional)
• 1 pound fresh asparagus, trimmed
• 4 slices whole wheat bread
• 4 slices Cheddar cheese
• 1 tablespoon butter
• salt and pepper to taste

Directions:
1.Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
2.Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
3.Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

Notes & Tips:


Nutrition Facts:
Serves 4
Calories: 306 Total Fat: 18.4g Cholesterol: 249mg

Easy Baked Pasta

Recipe Taken From:
Shape Magazine, September 2010

Ingredients:

• 2 cups whole-wheat penne pasta
• 1 tablespoon olive oil
• 4 cups baby spinach
• 3 cups diced tomatoes, divided
• 1 tablespoon dried oregano
• pinch of salt
• 3/4 cup shredded lowfat cheddar cheese, divided

Preparation:

Preheat oven to 350 degrees

In large pot of boiling water, cook penne pasta according to package directions. Drain and set aside.

Heat oil in large skillet over medium heat. Add garlic and stir until fragrant. Add spinach and 2 cups of tomato; cook for 4 minutes or until spinach is wilted.

In a medium bowl' combine remaining 1 cup of tomato, herbs and salt. Transfer the cooked tomato mixture to the bowl and stir well. Add drained pasta to tomato mixture and combine thoroughly. Stir in 1/2 cup of the cheese.

Spray bottom of baking dish with cooking spray. Pour pasta mixture into dish. Bake uncovered for 15 minutes, then remove from oven and sprinkle with remaining 1/4 cup of cheese. Bake until cheese melts, about 5 minutes. Let stand 5 minutes before serving.

Notes & Tips:

I served this with a greens salad. You could add cooked chicken to the pasta if you wanted some meat. This dish was surprisingly easy to make and was pretty darn tasty. If you make this one night you can save the left overs of 2 cans of tomatoes for tomorrow's dish!

Nutrition Facts:

Serves 4; (serving size 2 1/2 cups): 338 calories, 10g fat, 8g fiber