Ingredients
1 6-oz can of tuna in water
1/4 cup of egg substitute
3 pieces of white bread, torn into pieces
1 tbsp Brummel&Brown yogurt spread
Directions
1. Combine the tuna, egg substitute, and bread together until well combined.
2. Make two patties out of the tuba mixture.
3. Melt the yogurt spread in a skillet over medium heat. Cook the patties in the skillets on both sides, until brown and crispy.
Rosemary and Lemon Pork Stew
Serves 2.
Ingredients
10 oz boneless pork chops, cut into 1 inch cubes
1 tbsp flour
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1 tbsp olive oil
6 oz portabello mushroom, chopped
1/4 onion, sliced
2/3 cup dry white wine
1/4 tsp dried basil
1/2 tsp ground coriander
1/2 tsp dried rosemary
1 tbsp lemon juice
1. Combine the flour, salt, pepper, and paprika in a shallow dish. Toss the pork cubes in the flour mixture.
2. Over medium heat, heat the olive oil in a pot. Add the pork cubes and brown.
3. Add the portabello and onions and cook for 5 minutes.
4. Add the wine, basil, coriander, and rosemary. Stir to combine. Cover and cook over medium-low heat for an hour.
5. Remove the lid and stir. Cook for about 10 more minutes.
6. Add the lemon juice right before serving.
Source: here
Ingredients
1 14.5-oz can stewed tomatoes, drained
2 tbsp olive oil
2 cloves garlic, minced
1/4 medium red onion, chopped
2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt (you could probably use less, because I found this kind of salty)
a pinch of pepper
1/4 french baguette
Directions
1. Combine the drained tomatoes, olive oil, garlic, onion, basil, oregano, salt, and pepper. Put on a baking tray and put in the oven for 1 hour at 325.
2. Remove and set aside. Cut the baguette into slices of your desired thickness. Put in the oven at 325 for 15-20 minutes.
3. Remove and spoon the tomato mixture onto the bread slices.
Scampi
Serves 2.
Ingredients
11 oz shelled and cleaned raw shrimp
3 tbsp water
2 tbsp chopped fresh parsley
2 tsp lemon juice
1 tsp white wine
2 garlic cloves, minced
1/2 tsp salt
freshly ground black pepper to taste
Directions
1. Combine water, parsley, lemon juice, wine, garlic, salt, and pepper in a large skillet. Bring to a boil.
2. Add shrimp and cook, stirring constantly until shrimp turns pink (3-5 minutes). Serve shrimp with sauce.
Blueberry Cheesecake
Serves 8.
Ingredients
For the Crust
7 sheets graham crackers, crushed
1 tbsp canola oil
1 tsp sugar
For the Filling
1/2 cup blueberry
1/2 tbsp water
1/2 cup + 1 tsp sugar, divided
2 tbsp + 1/2 tsp cornstarch, divided
4 oz fat free cream cheese
4 oz 1/3 less fat cream cheese
1/2 cup reduced fat sour cream
1 egg white
1/2 egg
Directions
1. Preheat oven to 325. In a small bowl combine the graham crackers, canola oil, and sugar. Press into the bottom of cake tin and bake for 10 minutes.
2. Remove from oven and set aside.
3. In a pan over medium heat put blueberries, water, 1/2 tsp cornstarch, and 1 tsp sugar. Stir constantly until it becomes thick.
4. In a mixing bowl combine the cream cheeses, sour cream, and 1/2 cup of sugar. Beat until smooth. Add 2 tbsp of cornstarch and beat for several more minutes. Add the egg white and egg and beat until combined.
5. Pour in the blueberry sauce and fold in with a spatula.
6. Pour the cream cheese mixture into the crust and bake for 55 minutes, until the middle of the cheesecake barely moves.
7. Remove the cheesecake from the oven and run a knife around the sides of the tin. Put it in the refrigerator for about 3 hours, until set.
Ingredients
1 tsp olive oil
1/2 onion, diced
1/2 large carrot, diced
1/2 jalapeno, minced
1 clove garlic, minced
3/4 cup cubed Yukon gold potato
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric
pinch of salt
1 15-oz can petite diced tomatoes
1 15-oz can garbanzo beans, drained and rinsed
1 cup vegetable broth
1 1/2 cups fresh cooked Jasmine rice
Directions
1. Heat olive oil over medium-high heat. Saute onion, carrot, jalapeno, and garlic for about 6 minutes or until soft. Stir in potato and next seven ingredients (through vegetable broth. Bring to a boil. Cover and reduce heat to low and simmer for 15 minutes. Serve over rice.
(Source: here)
Meatball Stroganoff
Ingredients
MEATBALLS
6 1/2 oz ground beef
8 oz Italian sausage
1 tbsp onion, chopped finely
1 clove garlic, minced
2 tbsp bread crumbs
2 tbsp grated Parmesan cheese
1/4 cup egg substitute
2 tbsp all-purpose flour
2 1/2 tbsp olive oil
PASTA & SAUCE
12 oz egg noodles
4 oz mushrooms, sliced
2 cups beef broth
1 cup 1% milk
3 tbsp unsalted butter
3 tbsp all-purpose flour
Directions
1. In a bowl combine all the ingredients for the meatballs, except for the olive oil and flour. Mush together with your hands. Make golf ball sized balls out of the meat mixture and coat in the flour.
2. Put the olive oil in a skillet over high heat. Place the meatballs in the skillet and cook for one minute. Cook for a minute on each side.
3. Remove the meatballs from the skillet and place them in a baking dish. Bake at 375 for 25 minutes.
4. While the meatballs are baking, wipe the skillet out. Melt the butter and saute the mushrooms for several minutes. When they are nice and brown add the 3 tbsp of flour into the skillet and make sure to coat the mushrooms with flour. Pour in the milk and broth and cook until thick, stirring continuously.
5. Follow the directions on the noodle package to cook the egg noodles.
6. Serve the meatballs and sauce over the noodles.
(Source: here)
