1 6 oz. package wild and long grain rice, pilaf mix 1 1/2 pounds sirloin tip steaks, 1 inch thick 1/2 cup honey mustard 2 teaspoons freshly ground steak-house seasoning 1 bunch asparagus
Prepare rice pilaf mix according to pkg. directions, cooking about 20 minutes. Meanwhile, heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Brush both sides of sirloin liberally with 1/4 cup of the honey mustard. Place on grill and cook aobut 5 minutes, turning to prevent burning. Remove and set aside. Trim ends of asparagus; brush lightly with 1 tablespoon of the honey mustard. Place on grill and cook aobut 5 minutes, turning to prevent burning. Remove and set aside. Add sirloin to grill and cook 4 minutes per side, turning once. Let rest 5 minutes before slicing. To serve, cut asparagus into 1 inch pieces. Stir into pilaf along with remaining 3 tablespoons honey mustard. Slice sirloin across the grain. Serve over pilaf.
1 (2 lb.) cut up frying chicken Oven frying mix (See Homemade Shake & Bake Mix)
Rinse chicken in cold water. Dredge chicken pieces in oven frying mix. Spray cookie tin with cooking spray. Place chicken skin side up on cookie tin. Bake in a preheated 375 degree oven for 50 minutes, until chicken is crisp and cooked through. Blot with paper towels and serve immediately. Makes 6 servings.
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers 1 cup cut broccoli florets 1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces) 1/3 cup evaporated fat-free milk 2 tablespoons all-purpose flour 2 8-ounce cartons refrigerated or frozen egg product, thawed 1/2 cup shredded reduced-fat cheddar cheese (2 ounces) 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed 1/4 teaspoon black pepper Fresh basil sprigs (optional)
Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside. Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables. Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish servings.
Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.
2 cups ham , shredded into medium-sized pieces 1 pound linguine 4 tablespoons extra virgin olive oil 3 cloves garlic 1 cup peas, fresh or frozen, thawed lemon zest, and juice of 2 lemons 1 teaspoon sea salt 1/4 teaspoon pepper, freshly ground 1/4 cup mint, chopped 1/4 cup fresh basil, chopped
Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat. When pan begins to smoke, saute garlic for one minute. Add the ham and continue to saute until ham begins to brown. Finally, add the peas; saute for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil. Saute for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.
6 Servings
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