Ingredients
1# ground turkey
1# ground beef
2 eggs
1/4-1/2 c. milk
1/2-3/4 c. oats
1 pkg meatloaf seasoning mix
(OR Meatloaf mixture of your choice)
1 (28oz) can tomato puree
3 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp seasoned salt
2 Tbs brown sugar
1 bag shredded Coleslaw mix
Preheat oven to 375.
Mix first 6 ingredients until combined. Form into small loaves; place into a casserole dish, leaving a little space around each.
Mix tomato, paprika, onion & garlic powder, seasoned salt & brown sugar. Add salt & pepper to taste. Stir in shredded cole slaw until coated. Spread cabbage tomato mixture over the meat loaves. Bake for about 1 hour to 1 hour 20 minutes until meat is cooked completely.
Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts
Friday, August 7, 2009
Mexican Chicken Soup
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
5 c. fat-free, low-sodium chicken broth
1-1/2 c. bottled thick & chunky salsa
1 (9oz) pkg frozen, diced cooked chicken breast, thawed
1 c. rinsed, drained no-salt added canned black beans
1 c. uncooked instant rice
1/4 c. chopped fresh cilantro
2 Tbs fresh lime juice
3/4 c. coarsely crushed low-fat baked tortilla chips
Bring broth & salsa to boil over high heat. Add chicken, beans & rice; cover, reduce heat to low & cook 5 minutes or until rice is tender. Remove from heat & stir in cilantro & lime juice.
Spoon soup evenly into bowls. Sprinkle each with 2 Tbs chips.
Servings: 6
Serving size: 2 c.
Calories (g) - 245
Fat (g) - 3.6
Carbohydrates (g) - 26.5
Fiber (g) - 2.5
Protein (g) - 25.6
Sodium (mg) - 816
Exchanges - 1-1/2 starch / 3 very lean meat
Ingredients
5 c. fat-free, low-sodium chicken broth
1-1/2 c. bottled thick & chunky salsa
1 (9oz) pkg frozen, diced cooked chicken breast, thawed
1 c. rinsed, drained no-salt added canned black beans
1 c. uncooked instant rice
1/4 c. chopped fresh cilantro
2 Tbs fresh lime juice
3/4 c. coarsely crushed low-fat baked tortilla chips
Bring broth & salsa to boil over high heat. Add chicken, beans & rice; cover, reduce heat to low & cook 5 minutes or until rice is tender. Remove from heat & stir in cilantro & lime juice.
Spoon soup evenly into bowls. Sprinkle each with 2 Tbs chips.
Servings: 6
Serving size: 2 c.
Calories (g) - 245
Fat (g) - 3.6
Carbohydrates (g) - 26.5
Fiber (g) - 2.5
Protein (g) - 25.6
Sodium (mg) - 816
Exchanges - 1-1/2 starch / 3 very lean meat
Beef in Roasted Pepper Gravy
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
1 (12oz) pkg medium egg noodles
1 (2-1/4 to 2-1/2 lb) pkg refrigerated fully-cooked beef pot roast with gravy
1 (14.5oz) can diced tomatoes w/ onion & garlic, undrained
1 c. frozen small white onions
1 (7oz) chopped bottled roasted red bell peppers, drained
1/2 tsp black pepper
1/2 c. chopped fresh parsley
Cook noodles, omitting salt & fat.
Remove pot roast from package, reserving gravy; add gravy to a 4-qt dutch oven. Add tomatoes, onions, roasted peppers & pepper to gravy. Bring to a boil, cover, reduce heat & simmer 10 minutes.
Cut pot roast into 2-in. pieces. Add to gravy, cover, cook 5 minutes.
Drain noodles; toss with parsley. Serve beef mixture over noodles.
Servings: 8
Serving size: 3/4c. meat & 1c. noodles
Calories (g) - 391
Fat (g) - 8.1
Carbohydrates (g) - 40.1
Fiber (g) - 1.8
Protein (g) - 38.2
Sodium (mg) - 647
Exchanges - 2 starch / 2 vegetable / 4 lean meat
Ingredients
1 (12oz) pkg medium egg noodles
1 (2-1/4 to 2-1/2 lb) pkg refrigerated fully-cooked beef pot roast with gravy
1 (14.5oz) can diced tomatoes w/ onion & garlic, undrained
1 c. frozen small white onions
1 (7oz) chopped bottled roasted red bell peppers, drained
1/2 tsp black pepper
1/2 c. chopped fresh parsley
Cook noodles, omitting salt & fat.
Remove pot roast from package, reserving gravy; add gravy to a 4-qt dutch oven. Add tomatoes, onions, roasted peppers & pepper to gravy. Bring to a boil, cover, reduce heat & simmer 10 minutes.
Cut pot roast into 2-in. pieces. Add to gravy, cover, cook 5 minutes.
Drain noodles; toss with parsley. Serve beef mixture over noodles.
Servings: 8
Serving size: 3/4c. meat & 1c. noodles
Calories (g) - 391
Fat (g) - 8.1
Carbohydrates (g) - 40.1
Fiber (g) - 1.8
Protein (g) - 38.2
Sodium (mg) - 647
Exchanges - 2 starch / 2 vegetable / 4 lean meat
Slow-Cooker Shredded Beef with Chipotle Peppers
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
1-1/2 lb top sirloin steak
1 (16oz) pkg frozen pepper stir-fry
1 (8oz) can tomato sauce
1/4 c. steak sauce
1/2 c. chipotle salsa
1 Tbs sugar
1/4 tsp salt
Trim fat from steak. Place steak in 4-1/2 qt. slow cooker coated with cooking spray. Top with pepper stir-fry. Combine tomato sauce & steak sauce; pour over peppers. Cover, cook on high 1 hour, reduce to low & cook 7 hours (or cook on high 4 hours).
Remove steak & shred with 2 forks. Return shredded steak to slow cooker; turn off. Add salsa, sugar & salt. Cover & let stand 15 minutes.
Servings: 6
Serving size: about 3/4C.
Calories (g) - 272
Fat (g) - 9
Carbohydrates (g) - 11.5
Fiber (g) - 1.8
Protein (g) - 35.0
Sodium (mg) - 647
Exchanges - 2 vegetable / 3 lean meat
Ingredients
1-1/2 lb top sirloin steak
1 (16oz) pkg frozen pepper stir-fry
1 (8oz) can tomato sauce
1/4 c. steak sauce
1/2 c. chipotle salsa
1 Tbs sugar
1/4 tsp salt
Trim fat from steak. Place steak in 4-1/2 qt. slow cooker coated with cooking spray. Top with pepper stir-fry. Combine tomato sauce & steak sauce; pour over peppers. Cover, cook on high 1 hour, reduce to low & cook 7 hours (or cook on high 4 hours).
Remove steak & shred with 2 forks. Return shredded steak to slow cooker; turn off. Add salsa, sugar & salt. Cover & let stand 15 minutes.
Servings: 6
Serving size: about 3/4C.
Calories (g) - 272
Fat (g) - 9
Carbohydrates (g) - 11.5
Fiber (g) - 1.8
Protein (g) - 35.0
Sodium (mg) - 647
Exchanges - 2 vegetable / 3 lean meat
South of the Border Pizzas
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
3 (10") flour tortillas
1/2 lb ground round
1 (15oz) can no-salt added black beans, rinsed & drained
1 (1.25oz) pkg 40% less sodium taco seasoning
1/4 c. water
2 large tomatoes, finely chopped
1/2 c. sliced green onions
2 Tbs chopped fresh cilantro
1 Tbs minced jalepeno pepper
1 c. preshredded reduced fat cheese
Preheat oven to 450. Place tortillas on 2 baking sheets, and bake @ 450 for 2 minutes or until slightly crisp.
Cook beef until browned, drain & return to pan. Add beans, taco seasoning & water. Bring to a boil, reduce heat & simmer 3 minutes stirring often.
Spread beef mixture over tortillas. Combine tomatoes & next 3 ingredients, sprinkle over beef mixture. Top with cheese.
Bake @ 450 for 4 minutes or until tortillas are lightly browned. Remove to cutting board; let stand 5 minutes.
Servings: 6
Serving size: 1/2 tortilla w/ toppings
Calories (g) - 300
Fat (g) - 7.6
Carbohydrates (g) - 40.4
Fiber (g) - 6.2
Protein (g) - 21.6
Sodium (mg) - 641
Exchanges - 1-1/2 starch / 1 vegetable / 3 lean meat
Ingredients
3 (10") flour tortillas
1/2 lb ground round
1 (15oz) can no-salt added black beans, rinsed & drained
1 (1.25oz) pkg 40% less sodium taco seasoning
1/4 c. water
2 large tomatoes, finely chopped
1/2 c. sliced green onions
2 Tbs chopped fresh cilantro
1 Tbs minced jalepeno pepper
1 c. preshredded reduced fat cheese
Preheat oven to 450. Place tortillas on 2 baking sheets, and bake @ 450 for 2 minutes or until slightly crisp.
Cook beef until browned, drain & return to pan. Add beans, taco seasoning & water. Bring to a boil, reduce heat & simmer 3 minutes stirring often.
Spread beef mixture over tortillas. Combine tomatoes & next 3 ingredients, sprinkle over beef mixture. Top with cheese.
Bake @ 450 for 4 minutes or until tortillas are lightly browned. Remove to cutting board; let stand 5 minutes.
Servings: 6
Serving size: 1/2 tortilla w/ toppings
Calories (g) - 300
Fat (g) - 7.6
Carbohydrates (g) - 40.4
Fiber (g) - 6.2
Protein (g) - 21.6
Sodium (mg) - 641
Exchanges - 1-1/2 starch / 1 vegetable / 3 lean meat
Wednesday, June 17, 2009
Santa Fe Skillet Casserole
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
1 lb - ground round
3/4 C - chopped onion
3/4 C - chopped green bell pepper
1-1/2 C - uncooked instant rice
1-1/2 C - low-salt beef broth
1/4 tsp - salt
1/4 tsp - black pepper
1 (14. oz) can - Mexican-style stewed tomatoes, undrained
3/4 C (3 oz) - reduced fat shredded sharp cheddar cheese
Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until beef is browned and vegetables are tender. (do not drain)
Add rice and next 4 ingredients. Cover, reduce heat & simmer 5 minutes or until rice is tender & liquid is absorbed. Sprinkle with cheese; serve immediately.
Servings: 6
Serving size:
Calories (g) - 346
Fat (g) - 15.8
Carbohydrates (g) - 28.5
Fiber (g) - 2.1
Protein (g) - 21.1
Sodium (mg) - 488
Exchanges - 1-1/2 starch / 1 vegetable / 3 medium fat meat
Ingredients
1 lb - ground round
3/4 C - chopped onion
3/4 C - chopped green bell pepper
1-1/2 C - uncooked instant rice
1-1/2 C - low-salt beef broth
1/4 tsp - salt
1/4 tsp - black pepper
1 (14. oz) can - Mexican-style stewed tomatoes, undrained
3/4 C (3 oz) - reduced fat shredded sharp cheddar cheese
Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until beef is browned and vegetables are tender. (do not drain)
Add rice and next 4 ingredients. Cover, reduce heat & simmer 5 minutes or until rice is tender & liquid is absorbed. Sprinkle with cheese; serve immediately.
Servings: 6
Serving size:
Calories (g) - 346
Fat (g) - 15.8
Carbohydrates (g) - 28.5
Fiber (g) - 2.1
Protein (g) - 21.1
Sodium (mg) - 488
Exchanges - 1-1/2 starch / 1 vegetable / 3 medium fat meat
Sunday, June 14, 2009
Easy Foil Packets - Turkey Meatloaf & Potato
2lb. Ground turkey (ground meat of your choice)
1 pk Meatloaf Seasoning Mix
1/4 - 1/2 c. oats
2 Eggs
1/4 - 1/2 c. Milk
Sliced Mushrooms
1 bag Hashbrown potatoes
1 stick Butter
Seasoned Salt
(Makes 8 Packets)
Lay out 8 large pieces of foil on the counter. Spray the center of each lightly with non-stick spray. Mix meat, seasoning mix, oats, eggs, & milk. Shape into 8 rectangular patties and place on foil. Divide mushrooms among some or all packets. Dab about 1 Tbs. butter per packet on top of mushrooms. Top with hashbrown potatoes (divide bag among the 8 packets). Season with seasoned salt. Seal foil packet & wrap in an additional layer of foil. Cook meat-side first, about 10-15 minutes, then potato-side for another 10 minutes. Let sit for 5 minutes. When opening, avoid getting burned by steam.
1 pk Meatloaf Seasoning Mix
1/4 - 1/2 c. oats
2 Eggs
1/4 - 1/2 c. Milk
Sliced Mushrooms
1 bag Hashbrown potatoes
1 stick Butter
Seasoned Salt
(Makes 8 Packets)
Lay out 8 large pieces of foil on the counter. Spray the center of each lightly with non-stick spray. Mix meat, seasoning mix, oats, eggs, & milk. Shape into 8 rectangular patties and place on foil. Divide mushrooms among some or all packets. Dab about 1 Tbs. butter per packet on top of mushrooms. Top with hashbrown potatoes (divide bag among the 8 packets). Season with seasoned salt. Seal foil packet & wrap in an additional layer of foil. Cook meat-side first, about 10-15 minutes, then potato-side for another 10 minutes. Let sit for 5 minutes. When opening, avoid getting burned by steam.
Sunday, September 28, 2008
Slow Cooker Pork Chops with Apple-Cherry Stuffing
From Betty Crocker
Prep Time:15 min
Start to Finish:8 hr 15 min
Makes:6 servings
1 package (6 ounces) herb stuffing mix
2 medium celery stalks, chopped (1 cup)
1 medium tart cooking apple, peeled and chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried cherries
1/4 cup butter or margarine, melted
1 cup Progresso® chicken broth (from 32-ounce carton)
6 pork boneless loin chops, about 1/2 inch thick
1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Mix all ingredients except pork. Place half of the stuffing mixture in slow cooker; top with pork. Spoon remaining stuffing mixture over pork.
3. Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Prep Time:15 min
Start to Finish:8 hr 15 min
Makes:6 servings
1 package (6 ounces) herb stuffing mix
2 medium celery stalks, chopped (1 cup)
1 medium tart cooking apple, peeled and chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried cherries
1/4 cup butter or margarine, melted
1 cup Progresso® chicken broth (from 32-ounce carton)
6 pork boneless loin chops, about 1/2 inch thick
1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Mix all ingredients except pork. Place half of the stuffing mixture in slow cooker; top with pork. Spoon remaining stuffing mixture over pork.
3. Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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