Vegetable oil spray 1 pound beef chuck roast, all visible fat removed, cut into cubes 1/2 cup dry red wine 1 1/4 cup homemade beef broth or low-sodium beef broth 3 tablespoons no-salt-added tomato paste 1/4 teaspoon garlic powder 1/4 teaspoon rosemary 1/4 cup flour 1 8-ounce package fresh mushrooms, sliced 1 cup chopped onion
Preheat broiler. Lightly spray a broiler pan with vegetable oil spray. Place meat on prepared broiler pan and place in broiler. Allow meat to brown on all sides, turning frequently. Remove from broiler and set aside. Set oven to bake at 300 F. In 1 1/2-quart casserole, combine wine, broth, tomato paste, spices and flour. Stir to mix well. Place meat in casserole and add mushrooms and onion. Cover and bake 2 1/2 to 3 hours, or until meat is tender.
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.
Serves 8
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