Prep time 15 min+chilling Cook: 10 min
Yield 8 servings
Note: to save time, make them the night before and reheat in
microwave
1 pound ground pork
1 tablespoon maple syrup
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon rubbed sage
½ teaspoon dried thyme
½ teaspoon poultry seasoning
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
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1/2 cup butter or margarine, softened
3 oz regular or reduced calorie cream cheese, softened
1 tsp vanilla
1 cup all-purpose flour
1/8 tsp salt
6 tsp no-sugar-added fruit spread, assorted flavors
1 egg
1 tsp cold water
Combine butter and cream cheese in a large bowl; beat until
smooth and creamy. Blend in vanilla. Combine flour and salt;
gradually add to butter mixture, mixing until mixture forms
soft dought. Divide dough in half; wrap each half in plastic
wrap. Refrigerate until firm.
6 large Green Bell Peppers — tall shapes
1 lb Ground Beef, extra lean
1 cup Rice — uncooked
1 large Onion — chopped
1 large Carrot — shredded
1 tsp Beef Bouillon granules
1/2 tsp Salt
1/2 tsp Pepper
1 can Condensed Tomato Soup
1 can Water
Cut the top off and remove seeds from green peppers. Wash and
set aside.
Combine ground beef, uncooked rice, onion, carrot, bouillon,
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Prep time: 15 min
Salad ingredients
8 ounce package salad greens, any kind
3 ounces sliced cheddar cheese, cut into matchsticks
1 medium tomato, cut into wedges
8 ounces cooked turkey breast, cubed (about 2 cups)
3 tablespoons sunflower seed kernels
Dressing ingredients
3 tablespoons sugar free maple flavored syrup
1/3 cup raspberry vinegar
3 tablespoons olive oil
¼ teaspoon salt
½ teaspoon dried basil
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Prep/total time 15 min
1 garlic clove, minced
1 tablespoon butter
½ lb. boneless skinless turkey breast, cut into 20inch strips
¾ cup reduced sodium beef broth
1 tablespoon tomato paste
2 cups sliced fresh mushrooms
1/8 teaspoon salt
In a large nonstick skillet, sauté garlic in butter until tender.
Add turkey; cook until juices run clear. Remove and keep warm. Add
broth, tomato paste, mushrooms and salt to skillet; cook for 3 to 5
minutes or until mushrooms are tender, stirring occasionally. Return
turkey to pan and heat through. Yield: 2 servings
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Prep: 15 min Cook: 6 hours
2 small carrots, cut into 2-inch pieces
½ medium onion, chopped
½ celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 oz each), skin removed
2 bacon strips, cooked and crumbled
¾ cup hot water
1 teaspoon chicken bouilion granules
¼ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon dried basil
pinch pepper
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Prep: 20 min Bake: 1 ½ hours
¾ pound boneless beef top round steak
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon canola oil
1 medium onion, chopped
1 can (5 ½ ounces) reduced sodium tomato juice
½ cup diced canned tomatoes
2 teaspoons lemon juice
2 teaspoons Worchestershire sauce
1 teaspoon brown sugar
½ teaspoon prepared mustard
4 chicken thighs (4 oz each)
1 ½ teaspoons olive oil
½ teaspoon salt, divided
½ teaspoon seasoned pepper
½ medium green bell pepper, sliced
½ medium red bell pepper, sliced
½ medium yellow bell pepper, sliced
1 medium onion, halved and sliced
1 ½ teaspoons Italian seasoning
¼ teaspoon garlic powder
2 plum tomatoes, cut into wedges
Rub both sides of chicken with oil; sprinkle with ¼ teaspoon salt
and pepper. Place skin side down on grill rack. Grill, covered, over
medium heat for 5 minutes. Turn; grill 5 to 6 minutes longer or
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¼ cup honey
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, peeled
¼ teaspoon coarsely ground pepper
2 boneless beef sirloin steaks (4 oz. each)
3 green onions, sliced
In a blender, combine honey, soy sauce, oil, vinegar, garlic and
pepper; cover and process until blended. Pour 1/3 cup marinade into
a large resealable plastic bag; add steaks and onions. Seal bag and
turn to coat; refrigerate for at least 1 to 2 hours. Cover and
refrigerate remaining marinade for basting.
Chicken Breast with Stuffing
Add a salad or a steamed veggie and you’ll have a hearty meal for
one with this tender baked chicken and tasty herb stuffing. "You can
remove the skin from the chicken breast if you like", notes Bobby
Taylor of LaPorte Indiana.
1 bone-in chicken breast half (7 ounces)
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon butter
¼ teaspoon minced fresh parsley
1/8 teaspoon dried thyme
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