Turkey Reuben burgers

Posted January 10, 2013 by janice Turkey Reuben Burgers

So, here are the ingredients that I had in my fridge last night.  And this is what I came up with.  Sometimes it is as simple as that.  What can I do with what I have.  Tom tell me, "we don't have any food in the House", but I always beg to differ.  I can always find something.  And I think that I have come up with this time, is a keeper.  I would like to make these at any time!  I hope you enjoy...

TURKEY REUBEN BURGERS

1 lb. ground Turkey
1 egg
1/4 cup oat bran
1/2 cup grated fat free mozzarella
1/2 cup sauerkraut

Russian dressing
1/2 cup fat free sour cream
sweetener t 1/2
6 mini pickles or gherkins gherkins, chopped finely (be sure that whatever you use has no sugar!)
1 t tomato paste

Combine the Turkey and the egg with your hands, careful not to handle too.  Season with salt and pepper.  Form 6 patties and cook in a cast iron frying pan or skillet, sprayed with a bit of cooking spray.  The first side should take about 5 minutes, flip and place 1/5 of the cheese on top of each Patty.  Cook the second side until fully cooked, about 5 minutes more.  While those who cook, fully empty your sauerkraut and mix all dressing ingredients.  Serve burgers with a bit of sauerkraut on top and the dressing on the side.

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Chicken soup

Posted January 8, 2013 by janice chicken soup

Dinner last night.  Lunch today.  Tom had 3 bowls last night!  You make your own broth in a very short time, and it is well worth it.  It is soooooo much better than the shop bought and you can control the sodium!  I also cooked twice the amount of chicken, half for the deleted tonights dinner and proceeded to the recipe.  You can add any seasonings you want your broth, but I like mine really simple.  I hope you enjoy!

CHICKEN SOUP

4 pieces of chicken, bones and skin
2 carrots, large axes
2 stalks of celery, large axe
6-7 sprigs fresh parsley
14 cups water
1 onion, quartered
4 carrots, cut into 2.5 cm pieces
2 cups of cauliflower bouquets
2 cups of fresh, rough kale stems removed and chopped

Place first 6 ingredients in a large soup pot.  Porter bring to a boil, lower and simmer, covered, for 1 hour.  Strain stock, reserving only the chicken.  Season with salt and pepper.  Remove the chicken from the skin and bones and shred with two forks.  Return chicken to pot and add the cabbage and carrots.  Simmer for 20 minutes, covered.  Remove the cover, add the cauliflower and cook until the cauliflower is tender, about 10 minutes.  Serve.

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Pork Tenderloin in mustard wine sauce

Posted January 11, 2013 by janice

Friday Favorites is back!  I have a lot of recipes that I think was published for more than a year and are being missed by new readers.  So, I decided to an ancient recipe featured on Friday for those of you who missed the first time!  I eat much pork tenderloin before this plan and after that I found that some of these recipes were so easy and delicious that I started to eat a lot more often.  I hope everyone has a great weekend!

Fillet of pork with mustard wine sauce

Dinner was ready in 15 minutes.  And Friday night, it's great.  So incredibly tasty and nice white lean meat.  A dinner is perfect for a day of pure protein!  Enjoy your Friday night, everyone!

FILLET OF PORK IN MUSTARD WINE SAUCE

1 pork tenderloin, cut diagonally in 1 inch slices
3/4 cup low sodium chicken broth
1/4 cup dry white wine
3 Cups whole-grain Dijon mustard
2 Cups warm water
2 t cornstarch
salt and pepper
2 T fresh parsley, chopped
spray with olive oil

Season the pork with salt and pepper and cook in a pan for 5 minutes, turning once.  Pour the broth, wine and mustard into the Pan, bring to a boil and Cook, covered, for10 minutes. Remove pork from pan and cover with foil on a plate to keep warm.  Mix the cornstarch and water and pour into the pan. Bring the sauce to a boil and simmer for 2 minutes or until thickened.  Pour the sauce over the pork and garnish with fresh parsley.

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Sashimi of ham

Posted January 7, 2013 by janice ham Sashimi

I know it sounds weird, but listen to me.  I discovered this snack roasted seaweed which everyone already seems to eat.  I was not sure if they were easy Dukan but I looked at the nutritional content and feel very good, as long as you don't eat the whole package!  A packet has 30 calories and 1 gram of protein without sugar.  Problem is, it is a bit of grease in them.  2 grams in the package by half.  In order to reduce it to a minimum, take advantage of their crispness and be creative.  I chewed on the snacks this weekend.  Delicious.  Let me know what you suggest!

SASHIMI OF HAM

4 seaweek snacks
2 slices low-sodium ham
1/4 cup fat free cheese
a few slices of fresh jalapeno

He piling and snack!  It's as simple as that.

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Chicken and eggplant lasagna

Posted 9 January 2013 by janice chicken and eggplant lasagna

I love eggplant.  As I do most vegetables.  It's really too bad that this is not a vegetarian because I would have 5 recipes per day to publish.  But it is not and we must eat our protein!  So I have my cooked chicken the night before in my soup.  But you can easily use rotisseried chicken or any other leftover chicken you have.  It was super easy.  You can use a House from a previous post marinara sauce, or you can buy a.  Just look for fat and suger.  Otherwise, it is super easy and very quick to mount.  I can find fat free mozzarella of Kraft.  I hope that you all can too!

Chicken and eggplant lasagna

CHICKEN AND EGGPLANT LASAGNA

1 cup of chicken cooked, grated (I cooked mine last night with my soup, but you can also use a roasted chicken!)
1 large eggplant, cut into 1/4-inch slices
2/3 cup fat free cheese
1 cup fat free mozzarella cheese grated
2 cups marinara sauce
2 Cups grated Parmesan cheese

Eggplant

Eggplant spray with cooking spray and season with salt and pepper.

Eggplant in the oven

Cook at 400 on a sheet baking until tender, about 10 minutes, flip and cook another 10 minutes.  Set aside.

Assembly

In a small casserole layer half the eggplant, then the chicken, cheese and marinara.  Repeat the layers (less chicken) ending with Parmesan cheese sprinkled on top.

Ready for the oven

Bake in oven at 375 for 35-40 minutes.

BASIC MARINARA SAUCE

1 cup chopped onion
4 garlic cloves, minced
2 T tomato paste
1/2 cup red wine 2 T balsamic vinegar or dry
1 T sweetener
1 T chopped fresh or 2 t dried Basil
1/4 cup dried oregano
2 T chopped fresh or 1 T dried parsley
2 cans 15 oz of tomatoes or 1 box of 32 oz plum tomatoes, chopped
1/2 t red pepper flakes

Heat the oil in a saucepan over medium-high heat.  Add the onions and garlic and sauté 5 minutes.  Add the tomato paste and cook for a minute.  Mix the remaining ingredients and bring to a boil.  Reduce heat to medium and cook uncovered for about 15 minutes.

2 Portions

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