|
|
JACK AND ELAINE'S FAVORITE RECIPES
|
| |
| Enjoy these tasty and healthful dishes. Use your browser's print command to print out this page, or download this text version to your hard drive and print it out or view it later. By the way, you can find more great cooking ideas in the Befit Enterprises Online Catalog's Book Page! |
LALA’S FIVE MINUTE VEGGIE SCRAMBLE
|
- ¼ cup chopped red or green bell pepper
- ¼ cup chopped celery
- ¼ cup chopped tomato
- ¼ cup chopped onion
- 2 Egg Whites
Sauté veggies and then add egg whites. Fast and fabulous pick me up. |
| |
| ELAINE'S STUFFED CABBAGE |
Sauce:
1 (16-oz.) can tomato sauce
1 1/2 cups water
2/3 cup honey
3/4 cup cider vinegar
Filling:
1 large cabbage (or 1 1/2 lbs. cabbage leaves)
3/4 to 1 lb. ground turkey
1 or 2 egg whites
1 onion, chopped
1 cup grated carrots
1 cup cooked brown rice
or 1 cup cooked wheat berries (whole grain wheat)
salt and pepper to taste
1/4 teaspoon cloves (optional)
1/4 cup chopped nuts (optional)
Method:
To make sauce, combine ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Bring 2 quarts water to a boil. Remove cabbage leaves from head. Cut leaves off as you peel them so as not to break the leaves. Wash and blanch in boiling water until manageable. Drain leaves, set aside. Combine filling ingredients, mixing well. Place 2 heaping tablespoons meat mixture on each leaf. Roll, folding ends or rolls over, and fasten with toothpicks. Place seam down in a baking dish. Pour sauce over rolls. Cover and bake at 350 for 30 minutes. Uncover and cook for 10 additional minutes.
Yields 4 servings |
| |
| QUICK ZUCCHINI DINNER |
1 cup chopped zucchini
1 cup chopped summer squash
1 cup chopped golden gooseneck squash
1 small onion, finely chopped
1 lb. ground round
(You can also substitute with chicken or turkey.)
2 egg whites, finely chopped
2 Tbsp. canola oil
vegetable salt to taste
Method: Sauté lightly three kinds of squash, onion, and oil. Add a dash of seasoning. Add ground round and garlic. When almost done (about six to eight minutes), add beaten eggs and stir for two minutes longer.
YIELDS: SERVES 6 |
GOLDEN GLAZED CHICKEN |
6 Chicken Legs with Thighs
1/4 Cup Silvered Almonds
Also - A Mustard Sauce:
1/2 Cup Honey
1/2 Cup Dijon Mustard
1 Tsp Lemon Juice
1 Tsp Finely Chopped Onion
1/2 Tsp Curry Powder, or to taste
Place legs with thighs in a baking dish lightly coated with vegetable oil. Combine mustard sauce ingredients and spoon over chicken. Bake in a preheated 400-degree oven for 30 minutes. Baste periodically. Sprinkle with silvered almonds and return to oven for another 10 minutes with heat turned off. Note: To reduce fat content and lower calories, remove chicken skin and delete almonds.
YIELDS: 6 SERVINGS
Nutritional breakdown: 32 grams protein, 25 grams carbohydrate, 19 grams fat
Serving portion: 1/6 recipe
Calories per serving: 400 |
POTATOES LA LANNE - GREAT SIDE DISH! |
1 Medium Potato
Safflower Oil
Seasoning to Taste (vegetable seasoning, garlic, and/or onion powder)
Wash potato with skin. Scrub carefully as though for baking, then dry. Slice potatoes crosswise in approximately 1/8-inch thickness, leaving skin on. Dip each slice in mixture of safflower oil and season, according to taste with vegetable seasoning, garlic, and/or onion powder.
Place each slice separately on a large sheet of foil (laid on a cookie sheet), crimping the edges. Place in the broiler (which has been pre-heated for 5 minutes). Broil 3-5 minutes until crispy brown. Flip the slices and brown the other side. Serve with a meal or as a substitute for potato chips. |
MASHED BANANA - GREAT DESSERT! |
1 Ripe Banana
Honey
Lemon Juice
Mash banana with fork in bowl and add 1 teaspoon of honey and 1/2 teaspoon of lemon juice. Serve in custard or compote cup and garnish with strawberry or fruit in season. |
BLENDER SOUP - GREAT ENTREE! |
1 Can Chicken Broth or Homemade Chicken Stock
1 Carrot, Chopped
1 Small Bell Pepper, Chopped
1/2 Zucchini, Chopped
1 Stalk Celery, Chopped
Mix the above ingredients in a blender. Pour in saucepan and bring to boil. You may substitute any of the vegetables mentioned for the ones you have sitting in your refrigerator waiting to be used. Serves 2-3.
Variation: Use 1 cup of water and 3/4 cup each (all chopped) of celery, bell pepper, potato, cauliflower, carrots, cucumber, and zucchini. Add 1 glove garlic (optional). Heat and serve as above. |
