DJ's Salisbury Steak with Marsala Mushroom Gravy

My wife made up this recipe to help me on this diet. It tastes great! There is almost no fat from the hamburger meat and you cam always wipe it out of the pan if you so get some. The wonderful brown gravy has no fat and this dish fills the house with a mouthwatering smell. A family favorite! 245 calories per serving. 1 lb 95 / 5 percent (or better) hamburger (51 cal per oz) 1 egg (70 cal) 1/4 tsp Garlic powder 1/2 tsp Onion Powder salt pepper 1/2 lb fresh, sliced mushrooms (44) Campbell's Brown Gravy (25 per 1/4 cup serving) 2 Tbsp sweet Marsala wine (30 cals. Note: do not use cooking wine, its full of salt.) Mix the first 6 ingredients in a bowl, form into 4 patties and brown on both sides in a skillet. They cook in about 5 minutes per side. Mix the gravy and wine in a bowl. Add the mushrooms, to the meat patties in the skillet then pour the gravy over all. Simmer for about 10 minutes and serve it up! This stuff is good enough for company and weighs in at about 245 calories per serving, depending on the gravy. SOURCE: http://www.myfitnesspal.com/topics/show/163567-dj-s-salisbury-steak-with-marsala-mushroom-gravy?page=1#posts-2181470

Cajun Nachos

I got this recipe from my friend Sterling. Sterling added cajun spices, sauce and sausage. I will use Al Fresco organic chicken spicy sausage when I make it.

1 boneless, skinless chicken breast
cajun seasoning
2-3 T chopped jalapenos
1 c colby cheese (sharp cheddar or monterey jack would be even better)
diced fresh tomatoes
sour cream
good tortilla chips, cantina style

Cook chicken according to preference (grill, bake, etc). Let the chicken cool before dicing into bite-sized pieces. Top chips with cheese, chicken and jalapenos, microwave or broil until cheese melts. Add tomatoes, sour cream and/or any additional toppings. Yummy!

Makeover Hash and Eggs Recipe

• 4 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1 large onion, chopped
• 1 tablespoon canola oil
• 6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes
• 1/4 cup water
• 3 packages (2 ounces each) thinly sliced deli corned beef, (nitrate free) coarsely chopped
• 1/4 teaspoon pepper
• 4 eggs

Directions

• In a large nonstick skillet, saute onion in oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through.
• Meanwhile, in a large nonstick skillet coated with cooking spray, fry eggs as desired. Serve with corned beef hash. Yield: 4 servings.

Nutrition Facts: 1 cup corned beef hash with 1 egg equals 301 calories, 12 g fat (3 g saturated fat), 239 mg cholesterol, 652 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.

Makeover Hash and Eggs published in Healthy Cooking February/March 2010, p20

Cranberry Banana Bread

Categories: Breads, Cranberries

Yield: 8 Servings

2 2/3 c Sugar

      1 c  Water
     4 c  Fresh cranberries

1 3/4 c Sifted flour
1/2 tsp Salt
2 tsp Baking powder
1/4 tsp Baking soda
1/3 c Butter,melted
2 Eggs,beaten
1/2 c Chopped walnuts
1 c Mashed banana
1/4 c Cranberry juice,reserved

           -- from cooked
          -- berries,option
     2 tb Granulated sugar,optional
     2 tb Grand Marnier,optional

From "The California Heritage Cookbook," the Junior League of Pasadena.

In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.

Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until a toothpick inserted in the center comes out clean.

For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf.

Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium.

Curried Chicken or Turkey with Noodles

by CannyWomen - Sue on December 17, 2010

Dice up a small onion.

Chop up some celery – about a cup.

Dice up about 2-3 cups of leftover chicken or turkey.

In a medium sized pot, melt a couple tablespoons of butter. Add the onion and celery and cook until the onion is transparent.

When the onion is cooked, stir in 2 tablespoons all purpose flour and 1 tablespoon curry powder (mild). Mix well.

Add about a half cup of milk and stir until well blended.

Add the diced chicken (or turkey) and mix it all together well. Heat and add more milk if necessary to thin the sauce – but not too thin! Adjust the intensity of the curry. Add salt and pepper if desired.

Serve it up with broad egg noodles and a veggie or two. We always had green peas with it – it just seems to be right with peas. Enjoy!!!

Ham Glaze

Whole cloves

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1/2 cup Hy-Vee apple jelly

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1-1/2 tsp Hy-Vee lemon juice

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1/2 tsp Hy-Vee ground cinnamon

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1/8 tsp nutmeg

SOURCE: Hyvee.com

Tortellini Pizza Bake

Ingredients

1 (19 oz) package frozen Grand Selections cheese tortellini

2 (15 oz each) cans Hy-Vee pizza sauce

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1 (6 oz) pkg Canadian-style bacon, optional

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1 (6.5 oz) can Hy-Vee mushrooms stems & pieces, drained

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1 (3.8 oz) can Hy-Vee sliced ripe olives, drained

1/2 cup Hy-Vee shredded Italian-blend cheese

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Preparation

Preheat oven to 350 degrees.

Combine frozen tortellini, Canadian-style bacon, pizza sauce, mushrooms and olives in an ungreased 2-quart casserole dish. Cover.

Bake 40 minutes, stirring halfway through, or until tortellini is tender. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted.

Yield

Serves 6 (1 cup each).

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.

Serving Size: 1
Number of Servings: Serves 6 (1 cup each).

Amount Per Serving:
Calories: 360
Calories from Fat: 99

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Amount per Serving

% Daily Value*

Amount per Serving

% Daily Value*

Total Fat 11g

16%

Carbohydrates 50g

16%

Dietary Fiber 7g

28%

Saturated Fat 4g

20%

Calories 360kcal

18%

Cholesterol 30mg

10%

Protein 17g

28%

Sodium 990mg

41%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

SOURCE: Hyvee.com