Low Fat Recipe: SHERRIED LAMB CHOPS

Low Fat Recipe: SHERRIED LAMB CHOPS

Ingredients:

4 shoulder lamb chops, 3/4 to 1 inch thick
salt
pepper
1/4 cup vegetable oil
1 clove garlic, sliced
1/2 cup cooking sherry
1/2 cup hot water
1 beef bouillon cube
8 small white onions
6 carrots, peeled and cut into chunks
4 small potatoes, peeles and cut into chunks

Directions:

Sprinkle chops on both sides with salt and pepper. Preheat crockpot to simmer. In a frying pan heat oil to 350 degrees. add the oil and fry the garlic. Add chops and brown on both sides; remove the garlic. Add chops, oil, sherry, water and bouillon cube. Cover and simmer for 30 minutes. Cook for 30 minutes. Add onions, carrots and potatoes. Sprinkle lightly with salt and pepper to taste. Cover and continue to cook for 1 hour or until chops and vegetables are fork-tender.

Yield: 4 Servings
 

BEEF AND BLACK BEANS OVER ORZO - Recipes

BEEF AND BLACK BEANS OVER ORZO

Ingredients:

1 pound lean boneless top round
1/4 cup balsamic vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons dry oregano
2 cloves garlic, crushed
Vegetable cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup carrot, chopped
2 cloves garlic, minced
1 14 oz. can beef broth
1 cup water
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 15 oz. can black beans, drained
2 1/2 cups orzo, cooked
2 tablespoons green onions, thinly sliced

Directions:

Trim fat from steak; cut steak into 1-inch pieces. Combine vinegar and next 4 ingredients in a heavy duty zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated.

Marinate in refrigerator 1 hour, turning bag once. Remove steak from marinade, reserving marinade. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook 10 minutes or until browned on all sides, stirring frequently (or brown the beef in a 500 degree oven for about 10 minutes). Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel. Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and next 4 ingredients. Saute until vegetables are tender. Add steak, beef broth, and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer hour. Uncover and simmer an additional hour and 20 minutes or until mixture is thickened and beef tender. Stir in reserved marinade and black beans, simmer 5 minutes. To serve, spoon 1/2 cup orzo into each individual serving bowl. Top evenly with beef mixture and sprinkle with sliced green onions.

Mushroom Stroganoff

Mushroom Stroganoff

Ingredients

1/4 cup stock or water
6    cloves garlic, minced
1/2 cup onion, finely minced
2 pounds mushrooms, sliced
6 tablespoon  brandy (option: marsala wine or apple juice)
1/4 cup tamari
2 tablespoons Worcestershire sauce (without anchovies)
2 tablespoons arrowroot
1 pound cooked fettuccini

Directions

1. Sauté garlic and onion in stock or water until translucent.

2. Add mushrooms and continue to sauté for 10 minutes.

3. Add brandy (or wine, or juice), tamari and Worcestershire sauce and cook another 5 minutes.

4. Stir in cashew milk and arrowroot mixture and simmer until thickened, about 5 minutes.

Serves 6

Calories: 300   Fat grams: 9

Low Fat Recipes: Basic Pork Rib Rub [06-08-15]

Low Fat Recipes: Basic Pork Rib Rub

Ingredients

4 Tbs. Pickling Salt
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
2 Tbs. Paprika
1 tsp. ground Thyme
1 tsp. ground Sage
1 tsp. ground Bay Leaf
1 tsp. Celery Seed
1 tsp. Black Pepper

Directions

Sprinkle seasonings on the ribs and rub. Refrigerate for 1-5 hours. Prepare the grill for long-term, low-temp cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature. Baste again and place on the grill. Baste and turn at 30-minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods. Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler.
 

Low Fat Recipes: Basic Pork Rib Rub

Low Fat Recipes: Basic Pork Rib Rub

Ingredients

4 Tbs. Pickling Salt
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
2 Tbs. Paprika
1 tsp. ground Thyme
1 tsp. ground Sage
1 tsp. ground Bay Leaf
1 tsp. Celery Seed
1 tsp. Black Pepper

Directions

Sprinkle seasonings on the ribs and rub. Refrigerate for 1-5 hours. Prepare the grill for long-term, low-temp cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature. Baste again and place on the grill. Baste and turn at 30-minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods. Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler.