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SUZECOOKS's Photo SUZECOOKS SparkPoints: (97)
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Posts: 2,258
6/18/12 5:49 P

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I copied this recipe from the Living with Crohns Disease site.

Grilled Turkey Breast

Ingredients:
1 turkey breast, meat and skin, raw
2 shallots
cup orange juice
3 tablespoons olive oil
1 tablespoon fresh rosemary
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon salt
teaspoon ground red or cayenne pepper*

*If you are particularly sensitive to spices, you may omit the cayenne pepper.

To make the turkey breast:

Combine all the ingredients for the marinade in a blender or food processor. Place the marinade and the turkey breast in a large zippered freezer bag. Marinate for 6 to 12 hours no longer.

For grilling:
Cook over medium heat for 20 to 25 minutes on each side, basting frequently. Remove from grill and allow to set for 20 to 25 minutes. Slice as you would a London broil.

For roasting:
Place in roasting pan and baste well with marinade. Cover tightly and roast in a 350-degree oven for 1 hours. Uncover, baste well, and return to oven for about 15 minutes. Remove from the oven and proceed as above.

Serves: 4

Suz
Central Oregon



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SUZECOOKS's Photo SUZECOOKS SparkPoints: (97)
Fitness Minutes: (21,111)
Posts: 2,258
6/18/12 5:43 P

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This recipe sounds good! I'll look through my things and come up with a few others.

Suz
Central Oregon



 Pounds lost: 0.0 
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REALGIRL2's Photo REALGIRL2 SparkPoints: (0)
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8/21/11 12:29 A

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Asian Beef stir-fry

(the slow cooker / or a low set oven, does all the work on warm summer days and as a bonus, it cooks the veggies down enough that most of us can eat them without any problems!)

Ingredients
2 large onions, sliced
2 pounds round steak, sliced for stir-fry
2 ribs celery, sliced 1/4 inch thick
1 cup peeled baby carrots
1 cup orange juice
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 1/2 teaspoons Chinese five spice powder
1 teaspoon Asian chili paste
3 tablespoons cornstarch
1 10 ounce package frozen peas, thawed
6 cups cooked white rice
Directions
1. In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.
2. In bowl, whisk orange juice, 1 cup broth, soy, hoisin, spice powder and chili paste. Pour in cooker.
3. Cover slow cooker; cook on high heat for 5 hours.
4. In cup, mix 2 tablespoons broth and cornstarch. Stir into slow cooker; cover and cook another 30 minutes.
5. Stir in thawed peas; heat through, about 5 minutes. Serve over rice.

Calories 365 (8 servings per above recipe)
Protein(gm)32
Carbohydrate(gm)45
Fat, total(gm)5
Cholesterol(mg)65
Saturated fat(gm)2
Dietary Fiber, total(gm)4
Sodium(mg)728

 current weight: 217.0 
217
200.25
183.5
166.75
150
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