Turkey and Mushroom Stroganoff Recipe

This recipe serves: 4 
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients
1 pound turkey cutlets, sliced into thin, 1-inch strips
salt to taste
freshly ground black pepper
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1 cup non-fat sour cream
1/2 cup chopped tomatoes, canned or fresh
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce, such as Tabasco
2 cups cooked, hot egg noodles

Cooking Instructions
1. Season the turkey strips with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the turkey and brown on all sides, about 6 to 7 minutes total. Set the turkey on a plate and keep warm.
2. Reduce the heat to medium and add the onion. Season lightly with salt and pepper and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the mushrooms and cook until they are soft, about 7 more minutes. Add the garlic and cook for 1 minute more.
3. Add the sour cream, tomatoes, Worcestershire and hot sauces. Combine well and heat thoroughly. Add the turkey and any juices. Taste and adjust the salt and pepper.
4. Divide the egg noodles among 4 plates so that they form a small ring on the plate. Spoon the stroganoff mixture into the center of each ring and serve.


Nutrition Facts

Serving Size: 1 plate with noodles

Calories 467
Total Fat 16 g
Saturated Fat 3 g
Protein 36 g
Total Carbohydrate 43 g
Dietary Fiber 3 g
Sodium 462 mg
Percent Calories from Fat 32%
Percent Calories from Protein 31%
Percent Calories from Carbohydrate 37%

Thank you Nellie

Jewel Roasted Vegetables

4 medium beets
3 tablespoons olive oil, divided
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
8 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly chopped thyme leaves

 Preheat the oven to 375 degrees F. Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes. In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper. After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice. Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.


Nutrition Information
Nutritional Analysis per Serving
Calories 190
Total Fat 7.5g
Saturated Fat 1g
Monounsaturated Fat 5.5g
Polyunsaturated Fat 1g
Cholesterol 0mg
Sodium 345mg
Protein 6g
Carbohydrates 28g
Fiber 9g

Thank You Nellie

Strawberry-Orange Smoothie Recipe

This recipe serves: 1 
Preparation time: 5 minutes

Ingredients
1/4 cup orange juice
1/2 cup plain, low-fat yogurt
1/2 cup stemmed, sliced strawberries
honey to taste

Cooking Instructions
1. Place all the ingredients in a blender. Blend on high speed until smooth.


Nutrition Facts
Serving Size: about 1 cup
Calories 116
Total Fat 0 g
Saturated Fat 0 g
Protein 6 g
Total Carbohydrate 25 g
Dietary Fiber 2 g
Sodium 69 mg

Percent Calories from Fat 3%
Percent Calories from Protein 18%
Percent Calories from Carbohydrate 79%
Make it Quicker: Use frozen strawberries, and partially thaw before blending.

Thank you Nellie

Roasted Eggplant Lasagna Recipe

This recipe serves: 8 
Preparation time: 1 hour 15 minutes
Cooking time: 40 minutes

Ingredients
6 large eggplants, peeled and sliced into 1-inch thick rounds
salt to taste
1 pound lasagna noodles
1/2 cup breadcrumbs
3 cups basic tomato sauce, homemade, jarred or canned
freshly ground black pepper
2 cups shredded low-fat mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Cooking Instructions
1. Preheat the oven to 450°F. Spray two baking sheets with nonstick spray and set aside.
2. In a large bowl, toss the eggplant slices with a generous sprinkling of salt and let them drain in a collander for 30 minutes. Rinse the eggplant and pat the slices dry with paper towels. Arrange the eggplant in a single layer on the prepared baking sheets. Roast the eggplant in the oven for 45 minutes.
3. Meanwhile, bring a large pot of well salted water to a boil and prepare a large bowl of ice water. Add the lasagna noodles to the boiling water and cook until they are just al dente. Drain and plunge the noodles into the ice water to cool them quickly. Drain again and lay the noodles out on paper towels.
4. Cover the bottom of a large baking dish that is at least 2 inches deep with a thin coat of tomato sauce. Line the dish with a single layer of lasagna noodles. Spread 1/3 of the sliced eggplant over the noodles and sprinkle the eggplant with a few tablespoons of breadcrumbs. Pour 1/2 cup of sauce over the eggplant, season with pepper and sprinkle with 1/2 cup of mozzarella cheese.
5. Repeat with 2 more layers of noodles, eggplant, breadcrumbs, sauce and mozzarella cheese.
6. Finish with a final layer of noodles and the remaining sauce, then sprinkle with the remaining mozzarella and Parmesan cheeses.
7. Lower the oven temperature to 350°F. Cover the baking dish with foil and bake for 35 minutes. Remove the foil and continue to bake until the top of the lasagna is golden brown, about 5 minutes more. Let stand for at least 15 minutes before cutting into squares and serving.


Nutrition Facts
Serving Size: 1 piece
Calories 327
Total Fat 8 g
Saturated Fat 5 g
Protein 21 g
Total Carbohydrate 49 g
Dietary Fiber 12 g
Sodium 478 mg
Percent Calories from Fat 21%
Percent Calories from Protein 24%
Percent Calories from Carbohydrate 55%

Thank you Nellie

Steve Raichlen's Ricotta Cheesecake Recipe

This recipe serves: 12 
Preparation time: 20 minutes
Cooking time: 60 minutes

Ingredients
1/4 cup Marsala wine, or other sweet wine
1/2 cup golden raisins
1/2 pound low-fat cream cheese, at room temperature
2 pounds low-fat ricotta cheese
1 cup sugar
3 tablespoons flour
1/4 teaspoon salt
2 eggs
5 egg whites
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 tablespoon vanilla extract
1/4 cup diced candied orange peel, lemon peel, or a mixture of both
1/4 cup toasted pine nuts

Cooking Instructions
1. Pour the Marsala over the raisins in a small bowl and let soak until soft, about 10 minutes. Drain well.
2. Preheat the oven to 350°F. (The rack should be set in the upper third of the oven.) Bring 1 quart water to a boil. Wrap a piece of foil around the bottom and sides of the springform pan. (This prevents water from leaking in.)
3. Puree the ricotta in the food processor, scraping down the sides several times. Add the cream cheese and puree until smooth. Add the sugar, 2 tablespoons of the flour, and salt and puree. Add the eggs, egg whites, lemon and orange zest, and vanilla and puree. Toss the raisins and candied orange peel with the remaining 1 tablespoon flour in a small bowl. Add the raisins, candied peel, and pine nuts to the batter and run the machine in short bursts to mix. (Do not puree: you want these ingredients to remain whole.) Pour the mixture into the prepared pan. Tap the pan a few times on the work counter to knock out any bubbles.
4. Set the springform pan in a roasting pan in the oven. Add 1 inch boiling water to the roasting pan and bake the cheesecake until set, 40 to 60 minutes. To test for doneness, gently poke the side — when the top no longer jiggles, the cheesecake is cooked. Another test: an inserted skewer will come out clean when the cheesecake is cooked. Do not overcook or the cheesecake will become watery.
5. Transfer the cheesecake to a cake rack to cool to room temperature, then refrigerate until cold. To serve, run the tip of a small knife around the inside of the pan. Unfasten the sides. Cut into wedges for serving.

Nutrition Facts
Serving Size: 1 slice
Calories 340
Total Fat 12 g
Saturated Fat 6 g
Protein 19 g
Total Carbohydrate 35 g
Dietary Fiber 1 g
Sodium 224 mg
Percent Calories from Fat 34%
Percent Calories from Protein 23%
Percent Calories from Carbohydrate 42%

Make it Lower Fat: Use fat-free ricotta cheese and substitute 1 cup plus 2 tablespoons of egg substitute for the 2 eggs and 5 egg whites. This lowers the fat to 5.6 grams and the saturated fat to 1.7 grams.

Thank you Nellie

Garbage Pizza

1 ready made 11x9 pizza shell
1/4 c. spaghetti sauce
1 sm. onion, sliced thin
1/4 c. black olives, sliced thin
1/4 c. green olives, sliced thin
1/4 lb. sliced pepperoni
1/4 lb. thinly sliced ham
1/4 c. shredded American cheese
1/4 c. shredded Mozzarella cheese
1/4 c. shredded Monterey Jack cheese
1/4 tsp. garlic salt

Mix all ingredients together in a large bowl. Spread evenly over pizza shell. Bake in preheated 400 degree oven for 15-20 minutes or until light golden brown

Thank you LFShaw 

Trash Can Soup

There are many variations to this type of soup. It's a great way to get rid of odds and ends in the pantry/fridge/freezer. This recipe makes quite a bit...probably about 10 servings. I like to freeze the extra for later.

2 lbs. ground beef
3 cloves of garlic minced
Two 32 oz. containers of Swanson Beef Broth
Two 26.5 oz. cans of Hunts Garlic and Herb Spaghetti Sauce
One 16 oz. can Light Red Kidney Beans
One 16 oz. can Dark Red Kidney Beans
One 16 oz. can Black Beans
One 16 oz. can Lima Beans
2 lbs. frozen mixed veggies (carrots, corn, green beans)
1 lb. Cooked Gemellie Pasta (or whatever shape you desire)

In a large stock pot: Brown ground beef w/ minced garlic. Drain excess fat. Throw in beef broth, spaghetti sauce, canned beans and frozen veggies. Bring to a boil then reduce heat and simmer for 30 minutes or until veggies are done. Add pepper to taste.

Add pasta to each individual serving. I find that adding pasta to the soup makes the soup starchy and/or the noodles get soggy. Enjoy!!!

Thank you LFShaw