Category Archives: Recipes

Main Dishes, Pork-Sausage, Recipes

Ranch Pork Roast

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8 Servings Prep:10  Bake: 1 Hour + Standing

Ingredients

2 tablespoons olive oil

1 tablespoon ranch salad dressing mix

2 teaspoons Dijon mustard

1 garlic clove, minced

1/2 teaspoon pepper

1 boneless whole pork loin roast (2-1/2 pounds)

1 cup water

Directions

Combine the first five ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour water into pan.

Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 145°. Let stand for 10-15 minutes before slicing. Yield: 8 servings.

Alternate Directions:

Cut roast in half. Rub seasonings over roast. Place in 5 quart slow cooker and pour water over roast.  Cook for 8-9 hours.

Nutritional Facts4 ounces cooked pork equals 212 calories, 10 g fat (3 g saturated fat), 70 mg cholesterol, 248 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein.

Main Dishes, Pork-Sausage, Recipes

Pork Kiev

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4 Servings Prep/Total Time: 25 Min.

Ingredients

4 teaspoons butter, softened

2 teaspoons minced chives

2 teaspoons dried parsley flakes

1 teaspoon minced garlic

1/2 teaspoon pepper

4 boneless pork loin chops (4 ounces each)

1 egg

1 teaspoon water

1/2 cup all-purpose flour (for low carb skip flour)

1/2 cup dry bread crumbs (for low carb substitute pork rinds)

2 tablespoons canola oil

Directions

In a small bowl, combine the butter, chives, parsley, garlic and pepper. Cut a pocket in each pork chop. Fill with butter mixture; secure with toothpicks.

In a shallow bowl, beat egg and water. Place flour and bread crumbs in separate shallow bowls. Dip chops in flour, then in egg mixture; coat with bread crumbs.

In a large skillet over medium heat, cook chops in oil for 6-8 minutes on each side or until meat juices run clear. Yield: 4 servings.

Main Dishes, Pork-Sausage, Recipes

Stroganoff-Style Pork Chops

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4 Servings Prep: 20 Min. Cook: 20 Min.

Ingredients

4 boneless butterfly pork loin chops (1 inch thick)

2 tablespoons vegetable oil

1 large onion, chopped

8 medium fresh mushrooms, sliced

1/4 cup water

2 teaspoons prepared mustard

1/2 teaspoon salt

1 tablespoon all-purpose flour

1/2 cup sour cream

Hot cooked noodles

Directions

In a large skillet over medium heat; brown pork chops in oil for 5-6 minutes on each side. Remove and keep warm. In the drippings, saute onion and mushrooms until tender.

Stir in the water, mustard and salt; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 15-20 minutes or until pork is tender. Remove chops and keep warm.

Combine flour and sour cream until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve pork chops and mustard-mushroom sauce over noodles. Yield: 4 servings.

Main Dishes, Recipes, Seafood

SAUTEED TILAPIA

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4 Servings Prep/Total Time: 10 Min.

Ingredients:

1 pound tilapia or other white fish fillet

3 teaspoons olive oil

Salt and fresh ground black pepper

3 scallions, sliced

1 lemon, cut into 4 wedges

Directions:

Rinse fish and pat dry with a paper towel. Heat olive oil in a nonstick skillet over medium-high heat. Add tilapia and saute 3 minutes. Turn and saute 3 minutes. Salt and pepper the cooked side. Sprinkle with scallions, cover with a lid and cook 1 minute. Remove tilapia to two dinner plates and squeeze lemon juice from 2 lemon wedges on top. Serve remaining 2 lemon wedges on plate with fish.

Nutrition:

Per serving: 205 calories, 6 g fat, 1 g saturated fat, 89 mg cholesterol, 32 g protein, 3 g carbohydrates, 1 g dietary fiber, 1 g sugars, 148 mg sodium.

Exchanges/Choices: 5 lean meat, 1 fat

SHOPPING LIST

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 lemon, 1 small bunch scallions, 3/4 pound tilapia fillets (or other white fish fillet)

Dressings & Sauces, Recipes

Parsley PESTO

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8-12 Servings Prep/Total Time: 10 Min.

Ingredients:

2 cups fresh Italian (flat-leaf) parsley leaves

1 clove garlic, peeled

1/3 cup shelled pistachios

1/3 cup olive oil

4 tablespoons shredded Parmesan cheese

Water as needed

Salt and freshly ground black pepper

Directions:

In a food processor, combine the parsley leaves, garlic and pistachios; pulse to combine.

With the motor on, add the olive oil and process until mixture is smooth. Add the cheese and pulse to combine. Add water as needed so the pesto ha s the consistency of thin, grainy mustard. Add freshly ground black pepper to taste. Set aside until ready to use.

Parsley is inexpensive — only about 90 cents for a good-size bunch — and hardy, lasting at least a week in the refrigerator. (Keep it in a quart canning jar with stems in water.)

For today’s parsley pesto, pistachios replaced the typical pine nuts or walnuts because I had some stashed in the freezer.

Pistachios have come a long way from the days when their shells were dyed red to hide imperfections. Pistachios are naturally beige, and you can now buy them already shelled in many grocery stores.

Just a few simple ingredients — parsley, pistachios, cheese, oil and garlic — make this a terrific topping for lamb chops, fish and, of course, pasta.

 

 

Appetizers, Dips, Recipes

Cheesy Spinach and Bacon Dip

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Makes: 32 servings, 2 Tbsp. each Prep /Total Time: 10 min.

Ingredients:

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

8 slices cooked  Bacon, crumbled

Directions:

Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Kraft Kitchen Tips:  Serving Suggestion

Serve with tortilla chips and cut-up fresh vegetables. (Tortilla chips and vegetables are not included in nutrition information.

Variation:

Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese. Use Your Slow Cooker when serving this dip at a party, pour the prepared dip into a small slow cooker set on Low. This will keep the dip warm and at the ideal consistency for several  hours. For best results, stir the dip occasionally to prevent hot spots.

Nutritional Information  
PER SERVING  
Calories 70
Total fat 5g
Saturated fat 3g
Cholesterol 15mg
Sodium 300mg
Carbohydrate 2g
I
Main Dishes, Recipes, Seafood

Pan Fried Tilapia

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4 Servings Prep/Total Time: 20 Min.

Ingredients

1/2 cup mayonnaise

1/2 cup minced red onion

4 tablespoons dill pickle relish

salt and ground black pepper to taste

 

2 (4 ounce) fillets tilapia fillets

1 teaspoon seafood seasoning (such as Old Bay®)

1/2 teaspoon garlic powder

2 tablespoons butter

4 slices rovolonecheese

4 slices whole wheat bread, toasted (optional)

Directions

    1.  Tartar Sauce: Stir together the mayonnaise, onion, and relish in a small bowl. Season to taste with salt and pepper, and set aside.
    2. Season the tilapia fillets on both sides with the seafood seasoning and garlic powder. Melt the butter in a skillet over medium heat. Cook the tilapia fillets until they are golden brown on both sides and no longer translucent in the center, 2 to 3 minutes per side. Place two slices of provolone cheese on top of each fillet, cover the skillet, and cook until the cheese has melted.
    3. Place each tilapia fillet onto a slice of toasted bread (if making sandwich), spread with the reserved sauce, then top with the remaining slices of bread.
    4. Or serve on plate with sauce on the side.

 

 

 

Main Dishes, Recipes, Seafood

Baked Cod

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3-4 Servings Prep: 5 Min. + 1 Hr. Marinating Cook: 25 Min.

Ingredients

1/4 cup butter, melted

1/4 cup lemon juice

1/4 cup chopped green onions

2 tablespoons water

1/2 teaspoon dill weed

1/2 teaspoon garlic salt

1 pound cod or haddock fillets, cut into serving size pieces

Lemon-pepper seasoning

Lemon slices and dill sprigs, optional

Directions

In an ungreased 11-in. x 7-in. baking dish, combine the butter, lemon juice, onions, water, dill and garlic salt. Add fish fillets; turn to coat. Cover and refrigerate for 1 hour.

Loosely cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Sprinkle with lemon-pepper. Garnish with lemon and dill if desired. Yield: 3-4 servings.

Nutritional Facts1 serving (1 each) equals 189 calories, 12 g fat (7 g saturated fat), 74 mg cholesterol, 405 mg sodium, 2 g carbohydrate, trace fiber, 18 g protein.

Main Dishes, Recipes, Seafood

Broiled Cod 

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2 Servings Prep: 10 Min. + Marinating Cook: 10 Min.

Ingredients

1/4 cup fat-free Italian salad dressing

1/2 teaspoon sugar

1/8 teaspoon each salt, garlic powder, paprika and pepper

2 cod fillets (6 ounces each)

2 teaspoons butter

Directions

In a large resealable plastic bag, combine the dressing, sugar and seasonings. Add the fish; seal bag and turn to coat. Refrigerate for 10-30 minutes.

Drain and discard marinade; place fillets on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Place 1 teaspoon butter on each fillet; let stand until melted. Yield: 2 servings.

Nutritional Facts1 cod fillet equals 170 calories, 5 g fat (3 g saturated fat), 75 mg cholesterol, 407 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchange: 4 lean meat, 1/2 fat.

Main Dishes, Recipes, Seafood

Citrus Cod

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4 Servings Prep/Total Time: 30 Min.

Ingredients

1 pound cod, cut into 3/4-inch pieces

1 tablespoon minced fresh parsley

1/8 teaspoon pepper

1/2 cup chopped onion

1 garlic clove, minced

2 tablespoons butter

1/3 cup orange juice

1 tablespoon lemon juice

1 teaspoon grated orange peel

Directions

Place fish in an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with parsley and pepper.

In a small skillet, saute onion and garlic in butter until tender; spoon over fish. Combine juices and orange peel; drizzle over fish.

Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Analysis:One serving equals 153 calories, 139 mg sodium, 37 mg cholesterol, 5 gm carbohydrate, 19 gm protein, 6 gm fat. Diabetic Exchanges: 2 lean meat, 1 vegetable.