H L Favorite Main Dish Recipes- Add you own! :)

This is one of PammieJ's favorite recipes! I copied it as she sent it to me. :)

2 to 3 pounds whole chicken wings

1 cup maple syrup

2/3 cup chili sauce

1/2 cup finely chopped onion

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

1/4 to 1/2 teaspoon crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yield: 6-8 servings. Editor's Note: The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear.

Muril, I've done these in the oven, then transferred them over to the crockpot.

Pam

These have been tried by Jeannie, Debi and others!

TASTY LENTIL TACOS (from Quick Cooking, from Michelle Thomas)

1 cup finely chopped onion
1 garlic clove, minced
1 tsp. canola oil
1 cup dry lentils, rinsed
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2.5 cups chicken broth (I use one 14 oz. can of low sodium beef broth instead)
1 cup salsa

Saute the onion and garlic in oil until tender. Add lentils, chili powder, cumin, oregano; cook and stir one minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.

Uncover; cook for 6-8 minutes or until mixture is thickened. Stir in salsa.

Serve in taco shells, hard or soft, with your favorite taco fixin's.

Nutritional Analysis:
One serving (2 tacos, each with 1/4 cup lentil mixture) =
364 calories
11 g fat (4 g saturated)
17 mg cholesterol
815 mg sodium (this is with regular broth, not reduced sodium)
45 g carbohydrate
9 g fiber
22 g protein

 BBQ Baked Beans and Sausage

from Eating Well 

serves 4

*I made changes to the original recipe & that's what I"m posting. Their recipe had a lot more steps, I simplified it & got the same results. 

1/2 large White or Yellow Onion, sliced & rings separated

1 pkg. Turkey Kielbasa (I use Jenny-O), cut into slices

8 oz. can Tomato Sauce

1 tbsp. Honey or Molasses

Fresh Black Pepper & Kosher Salt to taste

2 cans (15 oz ea) Northern Beans, drained & rinsed**

Fresh Baby Spinach (about half a bag)

**to reduce the sodium in this dish, find a bbq sauce that is low in sodium. Also rinse the beans well before adding to the pot, canned beans can be high in sodium.

In a large nonstick skillet or dutch oven, heat oil over medium-high heat. Add onion, and sliced sausage, sprinkle with salt & pepper, cook for 5-8 minutes or until onion starts to soften.Add bbq sauce, tomato sauce, honey and beans. Bring to a boil, reduce heat to medium-low and simmer for 10-20 minutes. Season with salt & pepper if desired.

Divide spinach among 4 bowls, spoon beans over spinach & stir to mix, serving immediately. (This wilts the spinach just a little & gives the dish a grea flavor).

These look wonderful!!! TY

this looks a bit odd, but the combination of all the weird ingredients actually balances out & this is a fantastic dish! It's easy to make, easy to freeze and is really, really good!!!

 Picadillo

Eating Well

 serves: 4, 1 cup each

Picadillo means "small bits and pieces", is a sweet-and-savory spiced ground meat mixture from Latin America. Serve with warm Whole Wheat Tortillas

 2 Eggs, optional

1 lb. Lean Ground Beef or Ground Turkey

2 tsp. Olive Oil

1 medium Onion, chopped

1/2 c. Chopped Scallions

3 cloves Garlic, minced

4 tsp. Chili Powder

1-1/2 tsp. Dried Oregano

1-1/2 tsp. Ground Cumin

3/4 tsp. Ground Cinnamon

1/8 tsp. Cayenne Pepper

1/2 c. Golden Raisins

1/2 c. Chopped Pitted Green Olives

2 tbsp. Tomato Paste

1 c. Water

(I use 8 oz. of tomato sauce instead of paste/water, works fine)

1/2 tsp. Fresh Black Pepper

If using eggs, place in a small saucepan & cover with water. Bring to aboil, simmer on medium-low for 15 minutes. Drain, let cool & slice. Set aside.

 meanwhile,  cook meat in a large nonstick skillet. When browned, transfer meat to a dish & drain all the fat from the pan.

over medium-high heat, heat olive oil. Add onion, scallions and garlic. Saute for 5 minutes stirring often. Add chili powder, oregano, cumin, cinnamon and cayenne. Stir & cook for about 2 minutes. Add raisins, olives, tomato paste, water and the cooked meat. Stir, reduce heat to low, cover and simmer for 10 minutes. Season with black pepper if desired.

serve on whole wheat tortillas with sliced eggs, if using. 

Nutritional Information per serving

with beef - 313 calories; 13g fat (3g sat, 7g mono); 70mg cholesterol; 25g carbs; 26g protein; 4g fiber; 558mg sodium; 754mg potassium

with turkey - 277 calories; 9g fat (0g sat, 5g mono); 45mg cholesterol; 25g carbs; 30g protein; 4g fiber; 548mg sodium; 362mg potassium

 Here is one of Sherry's(aka Gratefulservant) recipes!

Sirloin Tips and Mushrooms (6 servings) (Posted by Gratefulservant)

3 T. olive oil
3 cloves garlic, minced (i used 1 t. granulated garlic as my cloves were not in the best shape)
1 1/2 lb beef sirloin,(I cut it into
pieces the size of stew meat)
1 1/2 c fresh mushrooms, chopped (I used 8 oz fresh button mushrooms, sliced)
1 c. of fresh tomatoes pureed in food processor (I bet you could also used canned pureed tomatoes)
salt to taste
freshly ground pepper to taste
3/4 c. red cooking wine (I don't use cooking wine, I use regular wine for cooking)

Cut beef into cubes. In large skillet over medium high heat, heat oil and brown beef cubes and garlic. Add mushrooms, pureed tomato, salt, pepper, and red wine. Cook 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired. This smells and tastes wonderful! Serving with broccoli and cheese. Would use whole wheat noodles if I wasn't on phase 1.

Here are two wing recipes of Jen's! :)

Eggplant Parmesan (by PammieJ)

(ok, not really low-fat, but yummy) You can tweak it.

2 medium eggplants, peeled, sliced into 3/4 " slices. Sprinkle with salt, place in a colander to drain, about 20 minutes. Rinse, pat dry.

Meanwhile, beat 2 eggs, set aside. Fill a plate with italian seasoned bread crumbs. Heat 1" veg oil in an electric skillet. Dip eggplant in eggs, then cover both sides with crumbs, fry 350 degrees till golden brown. Remove and drain.

Preheat oven to 350 degrees.

Place 1 layer eggplant in 9x13 pan. Top with 2 cups sauce (I use Ragu Chunky Garden style. Cover with shredded mozarella. Repeat 2 times, then top mozarella again with sauce. Cover with foil. Bake about 30-45 minutes, till cheese melts and sauce bubbles. Not lo-cal, this is a special treat. You could probably bake the plain eggplant first, use lo-fat cheese. It just isn't the same LOLOL!

Beef Florentine

(PammieJ)

Place 2# thin (about ½ inch) sirloin steak (from which they cut the sirloin tips) onto cutting board. You can butterfly a larger sirloin so that it's thin. Sprinkle with garlic powder. Cover with one good layer fresh spinach leaves. Place a layer of sliced swiss cheese over that. Sprinkle with fresh parmesan. From long side, roll up like a jelly roll. Slice into 3" slices. Place cut side down on baking dish. (I use stoneware). Bake 375 degrees, uncovered for 20-30 minutes until desired doneness. I've never had trouble with this drying out.

Bourbon Steak Tips

(PammieJ)

For the bourbon sauce, I use a honey BBQ sauce (bottled or homemade), about 2 cups, or a whole bottle and add about 1/4 cup Jim Beam. You can heat it up, and cool it first, or just stir together. Marinade tips in sauce in a ziploc bag, several hours or overnight. Sam loves these

Round Steak with Mushroom Gravy (PammieJ)

4-8 oz. round steaks

1/4 cup flour

1 t. each salt and pepper

2 cups beef broth

1 small onion, chopped fine

1 # fresh mushrooms.

Mix flour, salt and pepper. Coat steaks. brown in a bit of butter, turning once, till steaks are nearly done. Remove from pan. Add a bit more butter, sautee onions and mushrooms till soft. Return steaks to pan. Pour in broth. Bring to boil, as gravy thickens, reduce heat, simmer 1 hour or longer till steaks are tender. (round steak can be tough, don't overcook when frying, and you can simmer these for a long time, or you can try a more tender cut of steak).

  I made this tonight for supper tonight and it was wonderful.  I also fixed the Green Beans Provence(pictured with the chicken)  which I will post separately in the veggie thread.

Enjoy! Hey, you can have a serving of the chicken, green beans provence, and a glass of red wine and still ring in at about 350 calories. Can't beat that!

~Muril~

this is a T&T in our house - the original recipe came from an issue of TOH, but it's been so long & I've made enough changes that I really don't remember the exact original recipe.  

note - You can use any veggie you want on this - slices of eggplant, leeks, broccoli, cauliflower, shredded carrots. Just about anything goes. I've been known to use up my veggies on this pizza LOL!!!  but this is the basic recipe.....

 Sauceless Veggie Pizza

dough for 1 Pizza Crust *

2 Zucchini or Yellow Squash, sliced thin & patted dry

1 pkg.Fresh Sliced Mushrooms

1/2 a Red Onion, sliced & rings separated

3 Plum Tomatoes, sliced thin

2 c. Shredded Mozzarella Cheese, divided (you can use less)

2-3 tbsp. Dried Basil

Fresh  Ground Black Pepper

*for pizza crust, sometimes I buy a whole wheat dough at a local market here. You can make your own; or I'll use a refrigerated pilsbury crust & sprinkle wheat germ over the top to get some nutrition. But you can use any crust/dough you like.

Spread pizza dough in a greased 15x10 baking pan. Bake at 400 for 10-15 minutes or until crust starts to get crusty & golden. Remove from oven. Sprinkle with about half of the cheese. Top with zucchini slices; then mushroom, tomato and onion. Sprinkle with remaining cheese, then basil & black pepper.

Bake at 400 for 20-25 minutes or until crust is golden & cheese is melted. Let rest for 10 minutes before cutting.

**

there is a lot of water in this pizza due to the zucchini, tomato & mushrooms. So the crust can get a little soggy. If you let it sit for a few minutes after coming out of the oven, it helps. Or bake the crust longer at the beginning, that helps too.

 I made these over the weekend & we loved them. I guess you could classify these as "Appetizers" but we made a lunch of out them (had a big salad with them). I will definitely make these again.  My changes are in ( ).

Crisp Baked Wontons

from Healthy Living dec/jan 2009

serves: 4 dozen

1/2 lb. Ground Pork

1/2 lb. Lean Ground Turkey

1 small Onion, diced

8 oz. Sliced Water Chestnuts, drained & chopped

1/3 c. reduced sodium Soy Sauce (I used 1/4 cup & it was plenty)

1/4 c. Egg Substitute (I use 1 whole egg)

1-1/2 tsp. Ground Ginger

12 oz pkg Wonton Wrappers

Cooking Spray

Sweet & Sour Sauce

Preheat the oven to 400. Spray a baking sheet with nonstick spray.

In a large skillet cook turkey, pork & onion until no longer pink. Drain & transfer to a large bowl.  Add water chestnuts, soy sauce, egg and ginger. Mix well.

Position a wonton wrapper with one point toward you. Place 2 heaping teaspoonfuls of filling in the center of the wrapper. Fold up the bottom point, fold in the two sides then fold the last point down. Moisten with water & press to seal.  Transfer to prepared baking sheet. Repeat with remaining wrappers.

Spritz the wontons with cooking spray, flip over & spritz the other side. Bake at 400 for 5-6 minutes, turn and bake for an additional 5-6 minutes or until golden brown. Serve with sweet & sour sauce.

N.I. - One Wonton w/o sauce = 38 calories; 1 g fat ( 0g sat); 5mg cholesterol; 103 mg sodium;  5g carbs; 0g fiber; 3g Protein.