Tuesday, September 9, 2014

Cider Stew

2 lb Beef Stew Meat,Cubed
2 T Oil
3 T Flour
1/4 t Thyme
1/4 t Black Pepper
4 Carrot,Sliced
3 Potatoes,Chopped
2 Onions,Sliced
1/4 c Celery,Sliced
1 Apple,Chopped
1 T Vinegar
2 c Apple Cider
1/2 c Cold Water
1/4 c Flour

In a skillet brown half the meat at a time in tablespoon of oil. Combine flour, thyme and pepper. Toss with browned meat to coat. Place vegetables in crockpot. Place meat on top. Mix together cider and vinegar. Pour over meat and vegetables. Cook on low 8- 10 hours or on high 5-6 hours. Turn heat to high. Stir cornstarch into water. Add to crockpot. Cook until sauce is thickened, about 15-20 minutes.

Bourbon Chicken

1 lb Boneless Chicken Thighs,Cut In Bite Sized Pieces
3 T low salt soy sauce
1/2 c Brown sugar
1/2 t Garlic powder
1 t Ginger
2 T Dried Minced Onion
1/2 c Bourbon

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate for several hours or overnight. Bake chicken at 350 for one hour in a single layer, basting occasionally. Yield: 3 Servings

Tomato-&-Olive-Stuffed Portobello Caps

Tomato-&-Olive-Stuffed Portobello Caps Recipe

Makes: 4 servings
Active Time: 
Total Time: 


  • 2/3 cup chopped plum tomatoes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup chopped Kalamata olives (substitute cooked shrimp)
  • 1 teaspoon minced garlic
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
  • 1/8 teaspoon freshly ground pepper
  • 4 portobello mushroom caps, 5 inches wide
  • 2 tablespoons lemon juice
  • 2 teaspoons reduced-sodium soy sauce


  1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
  2. Preheat grill to medium.
  3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
  4. Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.


  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.


Per serving: 122 calories; 8 g fat (2 g sat, 4 g mono); 9 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 338 mg sodium; 431 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 high-fat meat


Saturday, September 6, 2014

Eggplant Lasagna

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce
2 cups shredded mozzarella cheese
  1. Preheat oven to 375 degrees F (190 degrees C). 
  2. Oil two baking sheets with 1 teaspoon olive oil. 
  3. Whisk eggs and water together in a shallow dish. 
  4. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. 
  5. Dip eggplant slices in egg mixture. Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets. 
  6. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes. 
  7. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). 
  8. Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. 
  9. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. 
  10. Oil a 9x13 baking dish with olive oil. 
  11. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. 
  12. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. 
  13. Repeat 2 more times, finishing with a layer of mozzarella cheese. 
  14. Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Remove from oven and allow to cool for 5 minutes.