Aunt Abby's Chicken Patties
Ingredients:
6 cups chopped, cooked chicken
1/4 tbsp.butter
1 tbsp. chopped onion
1/3 cup flour
2 cups milk
2 tsp. salt
1/4 tsp. black pepper
Directions:
Brown the onion in butter and stir in the flour, salt, and pepper.
Pour in the milk and cook until kind of bubbly.
Remove from heat and mix with the chopped chicken in a shallow bowl.
Cover and put in refrigerator over night.
Remove from the refrigerator and shape into patties. Beat 3 eggs and
dip patties in the eggs.
Chill for 15 minutes and fry in hot oil until golden brown.
Burnsville Beef And Macaroni Skillet
Ingredients:
1 lb. hamburger meat
1 can (6 oz.) tomato paste
1 pkg. (8 oz.) elbow macaroni uncooked
1/2 cup chopped green pepper
1/2 cup chopped onion
1 can (20 oz.) chopped tomatoes
1 cup water
2 tsp. chili powder
1/2 tsp. allspice
2 tbsp. Worcestershire sauce
Salt and black pepper to taste
1 tbsp. shortening
Directions:
Cook the hamburger meat, elbow macaroni, onion and the green pepper
in hot fat slowly until meat is lightly browned.
Add the remaining ingredients to the skillet and bring to boil.
Cover and simmer, stirring occasionally, for 20 minutes or until done.
Beef Empanandas
Ingredients:
1/2 lb. Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1/4 cup finely chopped onion
1/4 tsp. Cajun seasoning
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tbsp. tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
Directions:
Preheat oven to 400°F.
Cook ground beef, onion and next 3 ingredients in a large nonstick
skillet 5 minutes or until beef is browned; drain. Add corn and next
2 ingredients and cook until heated through. Remove and let cool.
Working with one wonton wrapper at a time, spoon 1 tbsp. beef mixture
into center of each wrapper. Bring 2 opposite corners together and
pinch the points to seal, forming a triangle. Place wrappers on a
wire rack and repeat procedure with remaining wrappers and beef
mixture.
Place empanadas on lightly greased baking sheets and coat lightly
with cooking spray. Bake 4 to 6 minutes on each side, turning once or
until golden. Serve with salsa and sour cream, if desired.
Makes 20 servings.
Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
Calories 85.57 (16% from fat); Fat 1.55g (sat .68g); Protein 5.02g;
Carb 8.94g; Fiber .62g; Chol. 10.12 mg. Iron .36 mg. Sodium 157
mg...
Using Laura's 96% Lean Ground Round
Calories 71.9 (10% from fat); Fat .81g (sat .34g); Protein 6.91g;
Carb 9.03g; Fiber .62g; Chol. 10 mg. Iron .37 mg. Sodium 180 mg...
Asian Beef Stuffed Tartlets
Ingredients:
3/4 Laura's Lean Round Steak, 1 inch thick, cut into 1 inch slices
2 tbsp. low sodium soy sauce, divided
2 tbsp. lime juice, divided
1/4 tsp. sugar
1/4 tsp. crushed red pepper flakes
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup chopped red bell pepper
1 tomato, seeded and chopped
15 mini phyllo tartlets, warmed
Directions:
Season steak with 1 tbsp. soy sauce and 1 tbsp. lime juice; set aside.
Combine remaining tbsp. soy sauce, remaining lime juice and next 6
ingredients in a large bowl; set aside.
Sear steak in a hot pan 4 minutes on each side or until desired
degree of doneness.
Combine steak and vegetable mixture in a medium bowl. Divide steak
mixture among phyllo tartlets. Serve immediately.
Makes 15 appetizer servings.
Nutritional Analysis Per Serving
Calories 55.4 (33% from fat); Fat 2.1g (sat .01g); Protein 5.3g; Carb
3.6g; Fiber .34g; Chol. 0 mg. Sodium 96.4 mg....
Shepherd's Pie
Ingredients:
1 lb. Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1 cup chopped onion
2 garlic cloves, chopped
1 (14.5-oz.) can diced tomatoes with green pepper and onion, undrained
1 (1-lb.) package frozen mixed vegetables, thawed
1/2 cup fat-free, low-salt beef broth
2 tsp. dried Italian seasoning
1 tsp. kosher salt, divided
1/2 tsp. freshly ground pepper, divided
1-1/2 lb. baking potatoes, peeled and cubed
1/3 cup 2% reduced-fat milk
Directions:
Preheat oven to 375°F. Cook beef, onion and garlic in a large Dutch
oven over medium heat until beef is browned; drain. Stir in tomatoes,
vegetables, broth, Italian seasoning, 1/2 tsp. salt and 1/4 tsp.
pepper; bring to a boil. Cover, reduce heat and simmer 10 to 15
minutes, stirring frequently. Spoon beef mixture into a 2 1/2 quart
casserole dish coated with cooking spray.
Meanwhile, place potatoes in a large saucepan, cover with water, and
bring to a boil. Reduce heat and simmer, uncovered, 15 minutes or
until very tender. Drain well and return potato to pan; mash well.
Add milk, remaining salt and pepper, mixing until smooth. Spread
mashed potatoes over meat mixture and bake for 20 minutes or until
thoroughly heated.
Preheat broiler. Broil casserole 5 minutes or until potatoes are
browned.
Makes 4 to 6 servings.
Nutritional Analysis Per Serving
Using 92% Lean Ground Beef
Calories 442.62 (15% from fat); Fat 7.57g (sat 0.35g); Protein
29.33g; Carb 69.62g; Fiber 14.79g; Chol. 1.08 mg. Sodium 779.83
mg....
Using 96% Lean Ground Round
Calories 429.12 (9% from fat); Fat 4.53g (sat 0.35g); Protein 31.36g;
Carb 69.62g; Fiber 14.79g; Chol. 1.08 mg. Sodium 789.96 mg....
Beef and Roasted Vegetable Pizza
Ingredients:
1/2 lb. Laura's 92% Lean Ground Beef or 96% Lean Ground Round
2 tsp. Italian seasoning, divided
2 small yellow squash, thinly sliced
1 small red bell pepper, cut into 2-inch pieces
1/2 small onion, chopped
2 cloves garlic, minced
2 tbsp. balsamic vinegar
1 tsp. olive oil
3/4 cup pizza sauce
1 (12-inch) refrigerated pizza crust
1/2 cup shredded mozzarella cheese, divided
Directions:
Cook ground beef and 1 tsp. Italian seasoning over medium-high heat 5
to 7 minutes or until beef is browned.
Toss beef together with squash, remaining Italian seasoning, red
pepper and next 4 ingredients in a large mixing bowl; spoon into a 13
x 9-inch baking dish. Bake at 500°F for 20 minutes, stirring once.
Spread pizza sauce over crust. Sprinkle 1/4 cup cheese over crust.
Top with roasted vegetable mixture, and sprinkle evenly with
remaining shredded cheese.
Bake at 450°F for 10 minutes or until pizza crust is lightly browned
and cheese is melted. Serve immediately.
Makes 6 servings.
Cooking Tip: Can't find your pizza cutter? Kitchen shears are a great
way to cut through pizza without scratching your pizza pan. Using a
dark, seasoned pizza pan instead of a shiny one will result in a
superior crust.
Cooking Tip: Top this dish with freshly grated parmesan cheese or
sprinkle with oregano before serving.
Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
Calories 229 (43% from fat); Fat 11.1g (sat 2.2g); Protein 21.3g;
Carb 12.1g; Fiber 2.3g; Chol. 50 mg. Iron 3.3 mg. Sodium 256 mg....
Diabetic Exchanges: 1/2 starch; 1 vegetable; 3 medium fat meat
Using Laura's 96% Lean Ground Round
Calories 216 (34% from fat); Fat 8.1g (sat 1.5g); Protein 23.3g; Carb
12.1g; Fiber 2.3g; Chol. 50 mg. Iron 2.1 mg. Sodium 266 mg...
Diabetic Exchanges: 1/2 starch; 1 vegetable; 3 lean meat
Spicy Baby Meatballs in Broth
Ingredients:
1 lb. Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1 tsp. salt
3/4 tsp. ground cumin
1 garlic clove, minced
1/2 tsp. ground red pepper, divided
1 (32-oz.) package reduced-sodium fat-free chicken broth
1 (14-oz.) can reduced-sodium fat-free beef broth
1/4 sweet onion, thinly sliced, then cut rings in half
3 celery ribs, thinly sliced at a diagonal
1 tbsp. minced fresh dill
Directions:
Combine first 4 ingredients and 1/4 tsp. ground red pepper in a
medium-size bowl. Shape mixture into 1-inch round meatballs. Set
aside.
Bring broth, remaining 1/4 tsp. ground red pepper, onion and celery,
and bring to a boil in a large saucepan or Dutch oven. Add meatballs.
Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until
meatballs are cooked through. Remove from heat, and stir in dill.
Serve in small bowls as an appetizer.
Makes 4 to 6 servings.
Cooking Tip: This is not a soup or stew with chunky vegetables. Think
of this as a light appetizer and cut your vegetables thinly so they
cook fully in just 15 to 20 minutes.
Nutritional Analysis Based on 6 Servings
Using Laura's 92% Lean Ground Beef
Calories 133 (40% from fat); Fat 6.1g (sat 2.7g); Protein 17.1g; Carb
3.8g; Fiber 0.9g; Chol. 40 mg. Iron 13.7 mg. Sodium 962 mg...
Diabetic Exchanges: 1 vegetable; 2 lean meat
Using Laura's 96% Lean Ground Round
Calories 119 (24% From Fat); Fat 3.1g (Sat1.4g); Protein 19.1g; Carb
3.8g; Fiber 0.9g; Chol. 40 mg. Iron 7.1 mg. Sodium 972 mg...
Diabetic Exchanges: 1 vegetable; 2 very lean meat
Asian Barbecued Spareribs
Ingredients:
2 racks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry
Directions:
Trim off excess fat from the thick edges of spareribs. Place ribs in
a shallow pan or platter.
Mix remaining ingredients for a marinade and spread over both sides
of the spareribs. Let stand for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375ºF.
Hook each bank of spareribs with 3 or 4 S-hooks across its width, on
the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack.
This pan will catch the drippings and keep the meat from drying out.
Cook spareribs for about 45 minutes.
Beef Teriyaki
Ingredients:
1/2 lb sirloin (see Note)
1 tsp toasted sesame oil
1/2 med onion, sliced (1 cup)
2 med garlic cloves, crushed
1/4 lb sliced button mushrooms (1 1/2 cups)
1/4 cup low-salt teriyaki sauce
Directions:
Cut beef into strips 3 inches long and 1/4 inch wide, if not already
cut. Heat oil in a non-stick skillet or wok on high heat. Stir-fry
onion, garlic and mushrooms 2 minutes. Add beef and stir-fry 1
minute. Add teriyaki sauce and toss 1 minute. Serve over noodles.
Note: Beef top round can be used instead of sirloin.
Family Favorite Casserole
A fabulous meal for the whole family to enjoy. Packed full of fresh
veggies.
Ingredients:
1-1/2 lbs. ground beef
1 onion - chopped
1-1/2 cup diced potatoes
1-1/2 cup sliced carrots
1-1/2 cup peas
1-1/2 cup macaroni - cooked
1 (10-3/4-oz.) can cream of celery soup
1/2 lb. cheddar cheese - grated
2 cup milk
1-1/2 tsp. salt
Directions:
Fry beef and onion in saucepan until brown. Drain. Cook vegetables
just until soft. Combine all ingredients in slow cooker. Cover. Cook
on high 2 hours, or low 4-5 hours.
Variation:
Skip pre-cooking the vegetables; add them raw to the slow cooker.
Increase cooking time to 4 hours on high, or 8-10 hours on low. Add
the cooked macaroni and the milk during the last 15 minutes if
cooking on high, or during the last 30 minutes if cooking on low.
Yields: 6-8 servings.
Potato Casserole
Ingredients:
4 red potatoes
1/4 cup melted butter
1/2 cup. cheddar cheese
4 oz. sour cream
Salt & pepper
1/2 cup chopped onions
Directions:
Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Sauté
1/2 cup chopped onions in butter. Toss with potatoes and other
ingredients. Spoon into greased baking dish. Bake at 350 degrees for
30 minutes or until bubbling. Can be made the day before.
Wilted Lettuce
Ingredients:
4 bacon strips, cut up
1/4 cup vinegar
2 tbsp. water
2 green onions with tops, sliced
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
8 cups torn leaf lettuce
1 hard-cooked egg, chopped
Directions:
In a skillet, cook bacon until crisp. Remove from the heat. Stir in
vinegar, water, onions, sugar, salt and pepper; stir until sugar is
dissolved. Place lettuce in a salad bowl; immediately pour dressing
over and toss lightly.
Garnish with eggs. Serve immediately.
Serves 6
Stove Top Hamburger Casserole
Ingredients:
2 lbs. lean ground beef
1 pkg. Stove Top stuffing
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 soup can milk
Directions:
Place crumbled raw meat in a greased 9" x 13" dish. Cover meat with
dry stuffing mix. Combine the soups and milk together. Heat in a
saucepan. Stir in the seasonings packet from the stuffing mix. Pour
over meat. Bake 1 hour at 350°.
Honey Roast Pork with Apple Chutney
Ingredients:
1 cup apple cider vinegar
1/4 cup honey
1/4 cup olive oil
2 cloves garlic, minced
2 tsp. chopped fresh thyme, or 1/2 tsp. dried
1 boneless pork loin roast, about 2 pounds
Salt to taste
Freshly ground black pepper
2 cup low-sodium chicken broth
1 medium onion, diced
2 Granny Smith apples, peeled, cored and chopped
1/2 cup raisins
1 tbsp. sugar
1 tsp. freshly grated ginger root, or 1/4 tsp. ground ginger
Directions:
In a small mixing bowl, whisk 1/2 cup of the vinegar, the honey, 2
tbsp. of the olive oil, garlic and thyme together.
Season the pork with salt and pepper and place it in a resealable
plastic bag. Pour the vinegar mixture into the bag, seal the bag and
refrigerate for 30 minutes or overnight.
Preheat the oven to 350ºF.
Remove the pork from the bag, place it in a roasting pan and add the
chicken broth to the pan. Roast it in the oven for about an hour, or
until a meat thermometer registers 160ºF. Let the pork roast rest for
10 minutes at room temperature.
Meanwhile, make the apple chutney. In a nonstick skillet, heat the
remaining olive oil over medium heat. Add the onion and cook for 5
minutes.
Add the vinegar, apples, raisins, sugar and ginger root and simmer
for 10 minutes, or until the apples are tender.
Slice the pork and serve it with apple chutney.
Chicken Noodle Casserole
Ingredients:
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tbsp. lemon juice
2 cup cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup (4 oz.) shredded Monterey Jack cheese, divided
1 cup (4 oz.) shredded sharp cheddar cheese, divided
12 oz. medium egg noodles, cooked and drained
Directions:
In a large bowl, combine soup, mayonnaise and lemon juice. Add the
chicken, onion, peppers, 1/2 cup of Monterey Jack cheese and 1/2 cup
of cheddar cheese; mix well. Add noodles and toss to coat.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350
degrees F for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10
minutes longer or until vegetables are tender and cheese is melted.
Chili and Cheddar Bow Tie Casserole
Ingredients:
1 (7-oz.) can chipotle chilies in adobo sauce
1 tbsp. butter
1 cup chopped red bell pepper
1/2 cup diced Canadian bacon (about 2 oz.)
1 cup thinly sliced green onions
2 tbsp. all-purpose flour
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
2 -1/4 cup 2% reduced-fat milk
2 cup (8 oz.) shredded reduced-fat sharp cheddar cheese, divided
2 tbsp. chopped fresh cilantro
8 cup hot cooked bow tie pasta or other short pasta
Cooking spray
Directions:
Preheat oven to 400 degrees F.
Remove 1 tsp. Adobo sauce and 1 chili from canned chilies; mince the
chili. Place remaining sauce and chilies in a zip-top plastic bag;
freeze for another use.
Melt butter in a large Dutch oven over medium-high heat. Add bell
pepper and bacon; sauté 4 minutes. Add onions; sauté 1 minute. Stir
in the adobo sauce, minced chili, flour, chili powder, salt, and
cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly
(about 4 minutes), stirring constantly with a whisk. Remove from
heat. Gradually add 1-1/2 cup cheese and cilantro, stirring until
cheese melts. Add pasta to pan; toss well.
Spoon the pasta mixture into an 11 x 7-inch baking dish coated with
cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at
400 degrees F for 15 minutes or until browned.
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