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We had minute steaks and a vegetable medley with Jasmine Rice
2 minute steaks
chopped mushrooms
chopped onions
chopped green pepper
chopped orange pepper
1 1/2 TBSP extra virgin olive oil.
Montreal Steak Spice
Heat frying pan medium to high add olive oil when pan is warm. Add steaks. Key to frying minute steaks is to only flip them twice. Once finished the first flip add all of the vegetables. Stir. Cover for 2 minutes with a lid. Finish cooking steak until well done through out.
Another Favourite of ours is Ground Turkey Tacos or Grounf Turkey Taco salad just omit he sour cream. And with the salad just use salsa as the salad dressing (it is so yummy.)
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MYSHARONANY
11/15/07 7:33 A
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I found this recipe yesterday from Southern Living:
Ginger-Glazed Pork Chops
It's best to use fresh ginger found in the produce section, but 1 teaspoon ground ginger may be substituted.
Ingredients
6 (1/2-inch-thick) bone-in pork chops (about 2 1/2 pounds)
1/2 teaspoon salt
1/3 cup apricot preserves
3 garlic cloves, minced
1 tablespoon water
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
Garnish: green onion strips
Preparation
Place pork chops on a lightly greased rack in a foil-lined roasting pan. Sprinkle evenly with salt.
Combine preserves and next 4 ingredients. Spread evenly over pork chops.
Bake at 425° for 8 to 10 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 160°. Garnish, if desired.
Yield
Makes 6 servings
I used Mango Chutney instead and my pork chops were a bit thicker so I altered the cooking temp and time. They were DELICIOUS!! It was really easy to do and looked like you spent a ton of time in the kitchen. I even garnished!!
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LYNNSKID
11/14/07 12:06 P
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| My mom and I tried the recipe Tuna Patties by BEVERLY55 from the sparkrecipes. They were very good, almost like crab cakes.
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MYSHARONANY
11/14/07 7:40 A
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That recipe I put in my last post. . .tried it a few nights ago and it was pretty good. When I make it again I plan on tweaking a few things but it was a nice change of pace.
Last night I made the Caribbean Chicken that was the recipe of the day here on SparkPeople. According to my husband. . .it was a keeper. Although next time we might try making it with fresh pineapple (we do live in Costa Rica after all). It might also taste good with cashews (although I know they are more fattening than almonds).
FYI. . .I added a lot more garlic and will add other spices next time as well . .maybe even some hot sauce.
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MYSHARONANY
11/12/07 1:47 P
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I found this recipe on EatingWell.com and am giving it a try tonight. I am also gonna add some chicken as well. Will let you know how it goes.
Makes 4 servings, about 1 1/2 cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
2 slices bacon
1 tablespoon extra-virgin olive oil
1 bunch scallions, sliced, or 1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme
1 10-ounce package frozen shelled edamame (about 2 cups), thawed
1 10-ounce package frozen corn (about 2 cups), thawed
1/2 cup reduced-sodium chicken broth or vegetable broth
1 tablespoon cider vinegar
1/4 teaspoon salt
1 pound raw shrimp (26-30 per pound), peeled and deveined
1/4 teaspoon lemon pepper
1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
2. Add oil to the pan. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
3. Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.
NUTRITION INFORMATION: Per serving: 307 calories; 9 g fat (1 g sat, 4 g mono); 172 mg cholesterol; 26 g carbohydrate; 30 g protein; 7 g fiber; 490 mg sodium; 476 mg potassium.
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IAMTRYINGTODOIT
11/11/07 5:51 P
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| Tonight we are having chicken and rice. Brown rice and grilled chicken breast.
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MIGHTYDOG19
11/11/07 6:17 A
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| I made grilled turkey burgers with chopped onions, garlic and season all on the George Foreman grill. Yummy!
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I made Chicken Enchiladas tonight.. yummy.
I started by seasoning boneless, skinless chicken breast with Mrs. Dash chipotle seasoning. Grilled on my indoor grill. Diced the cooked chicken. Next I took small corn tortillas and spread 1/2 oz of fat free cream cheese on each, then topped with 1 1/2 teaspoon of enchilada sauce. Put the chicken in the tortilla with 1T of colby/jack shredded cheese. Roll and place in baking dish sprayed with PAM. Repeated this to fill a small baking dish. (I made 4 total for my husband and me). Dump 1/2 c enchilada sauce over the top, sprinkle with 1/2 c. cheese and bake at 350 degrees for 20 minutes.
TWO enchilladas were 310 calories. (I paired this with a small salad).
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SHASTABABEE
10/29/07 1:36 P
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| I put a roaster in the Crockpot this morning before work. It's seasoned with Paul Prudhomme's Garden Seasoning. My ol' man just called and said it smells delicious-so we'll see. I'm fixing a salad, baked squash and green beans with it.
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CECILLY59
10/27/07 1:49 P
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Canchaser, I also made Taco soup the other day in my crock pot (love that stuff), but how do I calculate the calories?? Here's what's in mine:
97% lean ground beef
1 can whole kernal corn
1 can hominey
1 can black beans
1 can red beans
1 can Rotel tomatoes
1 can crushed tomatoes
1 can tomato sauce
1 pkg taco seasoning
All cans are undrained with everything just dumped in together. It's delicious, healthy, and goes great with salad and cornbread. I'd like tho to have some idea what the calories would be for 1 cup worth? Or at least a good guess.
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| portobello mushroom burger with pasta salad
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CANCHASER_412
10/23/07 2:05 P
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| I put some Taco Soup in the Crockpot over the lunch hour....use lean meat and no sodium or salt added corn, chili beans, kidney beans, rotel, ranch dressing mix and taco seasoning mix.
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GRANT_ME_WINGS
10/18/07 12:07 A
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When I'm in a dinner-rut, I go to Trader Joe's and look at all their simmer sauces in jars.
Also check the cooking light website, it has lots of recipes. I subscribe to that magazine, so when I'm feeling uninspired I flip through there and see what catches my eye.
Try collard greens. They're in season if you're in the US now. Pork and collards is an OK combination.
Or teriyaki sauce and pineapple.
Or simmered in tomato sauce and green peppers.
Or in a red wine sauce with mushrooms.
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TEMPORARY
10/13/07 8:55 A
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Last night:
Baked Salmon with Tomatoes, spinach & Mushrooms
4 salmon fillets (4 oz. each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing
PLACE salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until well blended; spoon over salmon.
BAKE at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.
(You may substitute red snapper or orange roughy fillets for the salmon fillets.)
Nutrition (per serving)
Calories 190
Total fat 7g
saturated fat 1g
cholesterol 60mg
sodium 320mg
carbohydrate 5g
Dietary fiber 1g
Sugars 3g
protein 24g
Vitamin A 25%DV
Vitamin C 10%DV
calcium 4%DV
iron 10%DV
Tonight:
Waldorf Chicken Salad
3 c. cooked cubed chicken
1/3 c. chopped celery
3/4 c. coarsely chopped apples, unpeeled
1/3 c. chopped walnuts
1/2 c. mayonnaise
In large bowl, mix first 4 ingredients. Stir in just enough mayonnaise to moisten. Cover and chill until ready to serve. Makes 4-6
servings.
I like to serve this on a bed of greens, just as a way to get more veggies in, and with the moisture of the mayo in the chicken salad, you don't really need extra dressing.
It's just so simple, but it tastes really refreshing.
(Also, I have tried it with reduced-calorie mayo before, and it does affect the taste somewhat, so while you can certainly try it that way, too, I personally think the best way is to go with full-fat mayo but really only put enough as needed.)
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PEACHYCHEEKS
10/11/07 5:08 P
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| Tonight I'm having a spicey italian turkey sausage (like a polish sausage but less fat than the pork kind), brown rice mixed with chopped cilantro, and zucchini. Simple but good variety of flavors.
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CZWILLIAMS
10/11/07 12:02 P
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Yes you can get them at walmart thats where I got mine it's bigger than most formans so I can cook for my family of 4 all at once mine is a GE and cost almost half of what Georges largest one cost.
I just love to marinade a few chicken thighs in italion dressing and slice some zuchini lenthwize about the same thickness as the thighs, I start the chix first cook for 7 min then add the veg and cokk for another 4 min asn serve with left over rice and you have the full meal deal that took less then 30 min from prep to the table How cool is that 
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TWINZMOM903
10/11/07 10:34 A
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I didn't know they made indoor grills (aside from George Foremans). WOW, I need to google those. Are they sold at Walmart possibly?
Mmmmmm marinades. Didn't EVEN think of that.
Thanks!
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CZWILLIAMS
10/11/07 10:33 A
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sorry for all the typos i did not proof and my typing sucks 
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CZWILLIAMS
10/11/07 10:30 A
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why not try a marnade on those pork chops you can use any fat free dressing you like they go well with balsamic os 1000 island realy you will be suprized how mush better they are with just an hour or 2 in the marinade just shake off the excess and broil or bake.
I recemend the indoor counter top grill similar to the George forman grill but there are better ones out there that don't cost as much they are the healthy way to go and very fast but for pock chops I would cut the bone off.
The best thing is you can put your potatoes thick sliced and fresh vegetables right in the grill just before the chops finish cooking and have a wonderful dinner in less than 30 minites
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TWINZMOM903
10/11/07 9:46 A
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Going to possibly broil some pork chops. Need some new ideas.
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