Sloppy Beef Burgers

Nutritional facts per serving (makes 8 servings): 289 cal, 11g fat, 54mg chol, 417 mg sodium, 27g carbo, 2g fiber, 20g pro




***Picture of "sloppy beef" didn't look too appetizing even though it was yummy***

Ingredients:

• 1 1/2 lbs lean ground beef
• 1/2 cup chopped onion (1 medium)
• 1/3 cub chopped green sweet pepper
• 1 10 3/4 oz can reduced-fat and reduced-sodium condensed tomato soup
• 1 tbl Worcestershire sauce
• 1 tbl prepared mustard
• Dill pickle slices (optional)
• 8 whole wheat or white hamburger buns, split and toasted

Directions:

1. In a large skillet cook ground beef, onion and sweet pepper until beef is brown. Drain off fat. Stir in soup, Worcestershire sauce, and mustard. Bring to boiling; reduce heat. Simmer, covered, for 5 min. Serve, topped with pickles (if desired), on toasted hamburger buns.

Source: pg 109 Better Homes and Gardens Cook Healthy Today

Oven-Baked Cassoulet

Source: pg 199 Better Homes and Gardens Cook Healthy Today

Nutritional facts per serving (makes 5): 263 cal, 6g fat, 48 mg chol, 500 mg sodium, 33g carbo, 10g fiber, 28g pro

Ingredients:

• Nonstick cooking spray
• 12 oz lean boneless pork, cut into 1/2 inch cubes
• 1 teaspoon cooking oil
• 1 cup chopped onion (1 large)
• 1 cup chopped carrots (2 medium)
• 3 cloves garlic, minced
• 2 15 oz cans white kidney beans (cannelloni), rinsed and drained
• 4 Roma tomatoes, chopped
• 2/3 cup reduced-sodium chicken broth
• 2/3 cup water
• 2 oz smoked turkey sausage, halved lengthwise and cut into 1/4 inch slices
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon black pepper
• 2 tablespoons snipped fresh thyme or flat-leaf parsley

Directions:

1. Lightly coat an unheated Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add pork to Dutch oven; cook and stir until pork is browned. Remove pork from Dutch oven. Reduce heat. Carefully add oil to hot Dutch oven. Add onion, carrots, and garlic; cook until onion is tender. Stir pork, beans, tomatoes, broth the water, turkey sausage, thyme, rosemary, and pepper into Dutch oven.
2. Bake covered, in a 325 degree oven for 40 to 45 min or until pork and carrots are tender. To serve, spoon into individual casseroles or bowls; sprinkle ea serving with thyme.

Pork Tenderloan w/Plum Salsa

Recipe Source: pg 66 Better Homes and Gardens Cook Healthy Today

Nutritional Facts per serving (makes 4): 166 cal, 5g fat, 55mg sodium, 11g carbo, 1g fiber, 18g pro

Ingredients:

• 1 12oz pork tenderloin
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 3 fresh plums, pitted and coarsely chopped (1 1/2 cups)
• 3 tbl orange juice
• 1 tbl sugar
• 1 whole pickled or fresh jalapeno chili pepper, seeded
• 1 1/2 teaspoon lemon juice
• 1/2 teaspoon grated fresh ginger
• Fresh oregano sprigs *optional*

Directions:

1. Brush tenderloin with oil. Rub salt and garlic onto meat. Place meat on rack in a shallow roasting pan. Roast in a 425 degree oven for 25 to 35 min or until internal temperature registers 160 degrees on an instant-read thermometer
2. Meanwhile, for salsa, in a food processor bowl combine plums, orange juice, sugar, jalapeno pepper, lemon juice, and ginger. Process with on/off turns until chopped. Transfer to a small saucepan. Cook, uncovered, over medium heat until heated through.
3. To serve, slice meat. Serve with warm salsa. If desired, garnish with oregano.

Ginger Spiced Chicken (aka Sunshine Happy Sauce Chicken)

**We nicknamed this one "Sunshine Happy Sauce"**


Ingredients:

• 4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 lbs total)
• 1/2 cup finely chopped green onions (4)
• 1/2 cup orange juice
• 1 tbl brown sugar
• 1 tbl finely chopped fresh ginger
• 1 tbl olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• Nonstick cooking spray
• 2 cups hot cooked rice

Directions:

1. Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl combine green onions, orange juice, brown sugar, ginger, oil, garlic, coriander, paprika, salt, cinnamon, and pepper. Pour over chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 6 hours, turning bag occasionally. Drain chicken, reserving the marinade
2. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Arrange chicken in the prepared baking dish; pour marinade over chicken.
3. Bake, uncovered, in a 375 degree oven about 20 min or until chicken is tender and no longer pink (170 degrees). Spoon rice into 4 plates. Strain the juices remaining in baking dish; spoon juices over chicken.

Source - Pg 223 Better Homes & Garden's Cook Healthy Today

Chicken Tortilla Soup

Ingredients:

• 2x 14 oz cans of chicken broth w/roasted garlic
• 1x 14.5 oz can of Mexican-style stewed tomatoes, undrained
• 1x 9 oz pkg frozen chopped chicken breast
• 2 cups frozen pepper stir-fry vegetables
• Corn chips or corn bread (optional)
• Chili powder (optional)
• Cheese (optional)
• Avocado (optional)

Directions:

1. Combine broth, tomatoes, chicken and peppers in crock-pot (chili powder if desired)
2. Cook covered on low for 6-7 hrs or on high for 3-3.5 hours
3. Serve w/corn chips or corn bread (optional)
4. Add cheese or avocado (if desired)