Saturday, April 25, 2009

Wedge Salad

1 head of iceburg lettuce, sliced into quarters, and core removed
1 package of grape tomatoes
6 slices crispy bacon
crumbled blue cheese
balsalmic vinaigrette

Place each wedge of lettuce on separate plates, sprinkle with crumbled bacon, blue cheese, and tomatoes. Whisk together balsalmic vinaigrette with honey, and drizzle over lettuce.

Turkey Meatloaf

1 pound ground turkey
2 slices low carb, high fiber, 100% whole wheat bread
2 splashes skim milk
2 tsp worchestershire sauce
2 cloves minced garlic
1/2 small onion, diced fine
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp ground mustart
1/4 tsp cumin
2/3 cup shredded sharp cheddar cheese

cut bread slices into small cubes, place into mixing bowl, and add the milk. Allow to soak for a couple of minutes, then add all the rest of the ingredients and mix well. Divide meat into 2 equal sections, and form into loaf shapes in a 13/9" pan (2 loafs side by side in pan). Top with barbeque sauce, and bake at 375 for 45 minutes. Allow to cool for 10 minutes prior to slicing.

Thursday, January 1, 2009


1 small to medium head cabbage, rinsed and cut into 6 wedges
1/2 teaspoon salt
3 to 4 tablespoons melted butter
salt and pepper to taste

Add about 1/2 inch of water to a large skillet or Dutch oven; bring to a boil. Add cabbage wedges and salt; simmer, covered, for 8 to 10 minutes. Turn cabbage carefully and simmer about 8 minutes longer, or until boiled cabbage is tender. Pour off water and return to low heat until moisture has evaporated. Add melted butter; coat boiled cabbage thoroughly. Sprinkle boiled cabbage with salt and pepper - season to taste.

Sunday, December 28, 2008

Taco Soup

This can easily be made in the crock pot or on the stove top.

1 pound lean ground beef, browned
1 large onion, chopped
1 package ranch dressing mix
1 package taco seasoning mix
1 can red kidney beans
1 can pinto beans
1 can whole kernel corn
1 can diced mexican style tomatoes (8-oz)
1 can diced tomatoes (8-oz)
2 cups chicken stock

Mix all ingredients, in crockpot, and cook on low for 6-8 hours, serve with tortilla chips, sour cream, diced green onions, and shredded cheddar cheese as garnish.

Beef Stroganoff

This is Rev's favorite meal!

1 tbsp canola oil
1 tbsp butter
1 pound round steaks, trimmed of fat, and sliced into thin strips
1 vidalia onion, diced
2 cloves garlic, minced
1 8-oz pkg white button mushrooms, sliced (I do NOT add these, but they are in the original recipe, so I added it here, add them after the meat and onions are cooked, before the flour is added in the recipe directions below -- we hate mushrooms in our house!)
2-4 tbsp flour
1 can cream of mushroom soup
1 cup light sour cream
1/2 package egg noddles, cooked

Cook egg noddles per package directions, while boiling, start meal.
In large nonstick skillet, Heat oil and butter until combined over medium-high heat. Add garlic and onion, sautee for 1-2 minutes, then add steak, and sautee until browned. Reduce heat to medium, add flour, and stir to combine (Start with 2 tbsp, and add more as needed to soak up all the juices and oil) Continue cooking for at least 3-4 minutes to take away the raw flour taste, then add the soup, and black pepper. Reduce heat to low, and cook about 8 minutes, stirring frequently. Stir in sour cream, and cook, stirring frequently until heated through. Serve over egg noodles.

Crockpot Swiss Chicken

4-6 boneless skinless chicken breasts, trimmed of fat
4-6 slices swiss cheese
1 can cream of chicken soup
1 cup chicken stock
1 box Stouffers Stuffing -Chicken flavored
1 stick butter, melted

Season chicken breasts with salt and pepper, and place in bottom of crockpot, overlapping if necessary. Place one slice of swiss cheese on top of each breast. Mix soup and stock, and pour over top. Sprinkle top with stuffing mix, and then drizzle with melted butter. Cover and cook on low for 6-8 hours.

Crockpot Roast Beef Vegetable Soup

1 pound leftover Roast Beef, in smallish chunks or shredded
1 can italian seasoned stewed tomatoes
1 pound whole wheat egg noddles
4-6 cups beef stock
1 cup frozen peas & carrots
(any leftover veggies -lima beans, corn, etc - in your fridge you need to clear out)
1/2 cup leftover beef gravy from your pot roast
salt & pepper to taste

Mix all in crockpot, cover, and cook on low 8 hours or until noodles are al-dente.