Posts filed under ‘Dinners’
Recipes for a Healthier Future – Small Rant; Big Value
(From the WoW (Watching our Waists) Collection at emealsforyou.com)
Sea Bass
Okay, so we have all decided this is the month, this is the day, this is the hour that we get healthier. Our time to change our lifestyle and make a deference is here. You don’t have to go “drastic”, you do have to change the way you eat. The whole method is to limit the amount of food you eat. Portion control is the answer. This doesn’t mean bland food and constant hunger. This means balanced meals; why shouldn’t these be great tasting meals as well.
At emealsforyou.com we offer many remedies, we take the work out of your “diet.” We have categories to make you successful in your efforts without alienating the entire family along the way. Our healthy, easy recipes and meal planning provide you with all that you will need to accomplish your goal. With categories like Diet Friendly, WOW (Watching Our Waists) and even special needs programs for Diabetic Healthy, Gluten Free and more; coupled with our automatic recipe calculator (how many people are you feeding) we make it easy to get the whole family involved. Pick the recipe / meal, determine the number you are feeding, and print a shopping list; for one meal or several weeks’ worth. As they say, ” It is what we do.” Cooking something else for the kids, we have recipes / meals that they will love.
The bottom line is why pay for a program that costs you an arm and a leg, when you only want to lose a little weight. Cooking at home can not only save you money, the food is tastier and healthier than the frozen entrees they send you. All this for a yearly subscription of $17.95, less than a dollar and a half per month; we are the best bargain around. Click here to sign Up NOW! Take control of your family’s well-being.
P.S. any firm white fish will work in the recipe below.
Entree – Sea Bass
| Complexity: | Easy |
| Serves: | 2 |
| Category: | WoW (Watching our Waists) |
| Meal: | Now You Sea It (WoW (Watching our Waists)) |
| 2 | Tb | oil, olive |
| 0.5 | small | onions, chopped |
| 8 | oz | sea bass |
| 2 | cloves | garlic, chopped |
| 1 | 6 oz can | tomatoes, diced |
| 1 | tsp | capers |
| 4 | small | anchovy filets |
Heat 2 Tb of olive oil in an ovenproof pan; sear sea bass quickly on each side. Remove from pan and set aside. Place remaining oil in pan. Sauté onions, garlic, tomatoes, and capers until onions are translucent. Add anchovy filets and mash with a spoon.
Replace fish in pan, spoon sauce over the top, place in 300 degree oven for about 8-12 min. or until fish flakes.
Each serving has 342 calories, 9.2g carbs, 18.8g fat, 34.1g protein, and 2.1g fiber
Recipe of the Week – The Perfect Rib Roast
(From the Beef Entrée Collection at emealsforyou.com)
Beef Rib Roast
The diet starts on Tuesday, oh yes that would be today. Why not finish the year with something special. I have been thinking about a rib roast for a month or so. New Year’s Eve seemed that the perfect night to make the perfect rib roast. With rib roast you can either choose to cook it at a low temperature and slow or high and fast. Having used this method before it seemed like the right thing to do; cooking it in our, rather Grandmother Story’s, 100-year-old dutch oven. This time I decided to put some whole garlic cloves into the meat prior to cooking. Simply push a paring knife into the meat and then push the garlic clove into the hole. If you look closely at the photo you will see one of those cloves sneaking out.
So, before your diet starts or maybe for that special meal give this a try. I am sure you will really enjoy it. Match it with a Caesar Salad and a good bottle of wine.
Beef Rib Roast
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | Holiday Dinner (Celebration Meal Plans) |
| 5 | lb | beef, rib roast, bone-in |
| 1 | Tb | oil, olive |
| 1 | Tb | salt, kosher |
| 1 | Tb | pepper, fresh cracked |
| 1 | tsp | onion powder |
| 3 | cloves | garlic, chopped |
| 1 | 14 oz. can | beef consommé |
Pour the olive oil over bone-in rib roast. Sprinkle with salt, garlic, pepper and onion powder and press in with your hands. Place in a pre-heated oven pan, brown both sides. Place in pre-heated 400 degree oven, bone side down and cook for 15 minutes per pound or until a meat thermometer reads 135 degrees for medium rare. Take out of oven and remove roast. Let the roast sit for 10 minutes before carving. Pour the consommé into the pan, swirl around and serve over beef.
Try our diet friendly categories on emealsforyou.com.
Recipe of the Week – Baked Tenderloin of Beef
(From the Beef Entrée Collection at emealsforyou.com)
Baked Tenderloin of Beef
We had a request for Beef Tenderloin from one of the kids for our family Christmas dinner. With all the high energy activities around opening gifts and catching up on the latest news, I wanted a meal that was great but also one that would not require constant attention. My mother-in-law has always told me that she just bakes the whole beef tenderloin, regardless of the weight for 30 minutes at 400 degrees. This will produce a moist and medium rare roast; perfect.
Who doesn’t love a recipe that requires very little work and produces the above results, not to mention tons of compliments. Remember to allow the roast to rest for 20 minutes after cooking and before carving. We did twice baked potatoes, another do ahead and forget trick and peas. Dessert was the Cranberry Cake from our website at emealsforyou.com.
Baked Tenderloin of Beef
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Beef Entrée |
| Meal: | other (General) |
| 4 | lb | beef, tenderloin, whole |
| 3 | Tb | salt, kosher |
| 3 | Tb | pepper, fresh cracked |
| 5 | cloves | garlic, chopped |
| 3 | Tb | olive oil, divided |
Remove all fat and silver skin from the tenderloin. Have at room temperature. Sprinkle the salt and pepper generously over the entire tenderloin. Spread chopped garlic on top of tenderloin. Sprinkle 2 Tb of olive oil over tenderloin. Allow to marinate for 2 hours. Remove as much of the chopped garlic as possible, discard. Heat remaining olive oil in a large oven-proof pan. Brown tenderloin on all sides. Place in a pre-heated 400 degree oven. Cook for exactly 30 minutes ( for medium rare; 120 degrees ) remove from oven and allow to rest for 20 minutes prior to slicing. The tenderloin will continue to cook to 125 – 130 degrees while resting.
These recipes and more at emealsforyou.com.
Recipe of the Week – Meatball Sandwiches
(From the Cooking for the Kids Collection at emealsforyou.com)
Meatball Sandwich
Okay, so you know you are making turkey with all the fixings but what about the other meals for your extended family weekend. We are having the full Thanksgiving dinner here. One son and family is coming from Chicago and another is living down here. The turkey is the easy part, now what do I serve when they get here and what about the rest of the weekend. As of this writing we still don’t know what time the Chicago group is scheduled to arrive. As meal planners we like to anticipate and plan meals; our guests on the other hand, wing it. We thought about the meatball sandwiches for the night of their arrival as it is something you can keep warm in the oven and serve at a moment’s notice accompanied by a salad; besides the kids will eat it.
The 22 lb turkey awaits its turn as the main act in the frig until Thursday. I’m not much for leftover turkey so Friday’s meal looks like ribs.
Meatball Sandwiches
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Cooking for the Kids |
| Meal: | other (General) |
| 3 | Tb | olive oil, divided |
| 1 | medium | onion, minced |
| 1.5 | lb | beef, ground |
| 0.75 | lb | pork, ground |
| 2 | Tb | garlic powder |
| 1 | tsp | oregano, dried |
| 1 | Tb | salt, kosher |
| 1 | tsp | pepper, fresh ground |
| 1 | slices | bread, day-old |
| 0.25 | cup | milk, 2 % |
| 32 | oz | tomato sauce |
| 1 | medium | bread, Italian |
| 2 | Tb | cheese, Romano, grated |
Heat 1/3 of the oil in a sauté pan, add onions and sauté until slightly golden. Remove and cool. In a large bowl mix the ground beef and pork, adding in the garlic powder, oregano, salt and pepper. In a separate bowl place the day old bread and the milk. Allow to sit for 3 minutes. Squeeze the bread of excess milk, break into small pieces and add to the meat. Add in the onions and mix thoroughly to combine. Using a 1/8th cup ice cream scoop form the meatballs. Heat the remaining oil in the pan and add just enough meatballs to allow movement. Sauté until brown and remove to an oven-proof pan. Repeat until all the meatballs are browned. Add the tomato sauce to the oven-proof pan and place in 350 degree oven for 1 hour. Cut bread lengthwise and place meatballs on bread, cover with sauce and sprinkle the Romano on top and serve.
Note: Sprinkle 2/3 cup of grated mozzarella on top; place in broiler, open-faced, until cheese melts for a special treat.
More Cooking for the Kids at emealsforyou.com
Recipe of the Week – Garlic Roasted Shrimp with Cherry Tomatoes
(From the Appetizer Collection at emealsforyou.com)
Garlic Roasted Shrimp with Cherry Tomatoes
Garlic Roasted Shrimp with Cherry Tomatoes has become a favorite around our house. We usually have shrimp in the freezer and cherry tomatoes in the frig so when we need a quick appetizer or even a quick dinner this is our go to recipe. When company drops by I can whip up a batch in less than 10 minutes. As versatile as they are good; I can serve the shrimp as small plates, put them on toast points or serve them over pasta as a complete meal.
Buy the shrimp on sale and freeze it until needed. We like the wild caught gulf shrimp but you can use any that you find in your grocery store.
Garlic Shrimp with Cherry Tomatoes
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Appetizer |
| Meal: | other (General) |
| 2 | Tb | oil, olive |
| 1 | lb | shrimp, deveined, shelled |
| 5 | cloves | garlic, chopped |
| 1 | cup | tomatoes, cherry |
| 2 | oz | wine, dry white |
| 1 | tsp | garlic chili sauce |
| 2 | Tb | butter, salted |
| 1 | Tb | cilantro, chopped |
| 1 | pinch | salt and pepper to taste |
Heat the olive oil in an oven-proof pan; add the shrimp, and chopped garlic. Sauté for 3 minutes, until the shrimp begins to color. Remove from heat, add the cherry tomatoes, white wine and garlic chili sauce and place in a pre-heated 350 degree oven for 5 minutes. Remove from oven and swirl in the butter until melted; add cilantro and salt and pepper.
Note: Serve on toast points, or over rice or pasta as an entrée.
More tasty recipes at emealsforyou.com.
Recipe of the Week – Siclian (Pan) Pizza
From the Cooking for the Kids Collection at emealsforyou.com
Sicilian (Pan) Pizza
We are pretty much traditionalist when it comes to pizza. Thin crust, Jersey style is our choice. Even after spending years in Chicago, home of the much acclaimed stuffed or deep dish pizza, we still choose thin crust. That said, every once in a while we feel like going in a different direction. I haven’t made a Sicilian pizza in a long time so I guess it was about time to give it another try.
The main difference from thin crust is that the crust is thicker. Making one big pizza is visually satisfying and while more filling than thin crust just as good. Load it up with your favorite toppings and let the party begin.
Sicilian ( Pan ) Pizza
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Cooking for the Kids |
| Meal: | other (General) |
| 1 | recipe | pizza dough |
| 2 | Tb | corn meal |
| 4 | oz | tomato sauce |
| 1 | lb | cheese, mozzarella, shredded |
| 1 | cup | mushrooms, sliced |
| 4 | oz | sausage. sweet pork |
| 4 | oz | olives, mixed, pitted |
| 3 | Tb | cheese, Romano, grated |
| 2 | Tb | oil, olive |
Make pizza dough according to the recipe. Sprinkle corn meal over the sheet pan. Roll dough out to the size of the sheet pan (17 X 13). Put dough on sheet pan and push the dough towards the edges to overlap the dough onto the rim of the pan. Cover with thin layer of tomato sauce, leaving about 3/4” from the edge. Evenly spread the mozzarella cheese on top. Place mushrooms on 1/3rd of the pizza; remove sausage from casing and spread onto 1/3rd of the pizza; spread olives onto the remaining 1/3rd of the pizza. Sprinkle on the Romano cheese. Drizzle the oil on top.
Heat oven to 450 degrees. Place the pan pizza in the center of the oven and bake for 30 minutes or until the crust begins to color. Remove from the oven and let sit for 10 minutes. Cut and serve.
Hint: For parties make the pizza ahead of time, freeze and bake when ready to serve.
Note: Be sure to add the pizza dough recipe to your shopping list.
More great party ideas at emealsforyou.com
Recipe of the Week – Bean Soup
From the Soup Collection at emealsforyou.com
Bean Soup
The calendar says Fall but the weather outside says shorts. This is the time of the year that I begin to get into great soups and hearty meals in my kitchen. While I enjoy the weather reprieve I still look forward to some of those good basic meals that make the cooler weather seem almost worth while.
With this thought in mind I decided to make a huge pot of bean soup on Sunday. You know, just enough for lunch, a pot to take to the neighbors and three containers for my freezer. In this house it doesn’t make much sense to make a small pot of anything. Anyway the soup was really good, it hit the spot and then we took a walk around the neighborhood; wearing shorts and no socks.
Bean Soup
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Soups |
| Meal: | other (General) |
| 2 | Tb | oil, olive |
| 1 | large | onions, diced |
| 1 | lb | ham, steaks |
| 2 | large | potatoes |
| 2 | large | carrots, diced |
| 2 | 15 oz can | tomatoes, diced |
| 1 | 15 oz can | beans, white, great northern |
| 1 | 15 oz can | beans, black |
| 1 | Tb | caraway seeds |
| 2 | Tb | vinegar, cider |
| 20 | oz | water |
| 2 | 15 oz can | chicken broth |
| 2 | Tb | oil, olive |
| 3 | Tb | flour |
| 2 | pinch | salt and pepper to taste |
Cut potatoes and carrots into small cubes. Heat oil in pan, add onions and ham, sauté until lightly brown, and add potatoes, broth, tomatoes, beans, water, vinegar and caraway seeds. Boil for about 10 minutes; simmer for 30 minutes, stirring to prevent sticking. Lightly toast flour in a non-stick pan, add oil and continue cooking, stirring for an additional 3 minutes to form a roux. Add some of the soup to the roux and mix, add mixture to soup and stir to mix.
More Fall pleasures at emealsforyou.com
Recipe of the Week – Chicken Paprikash and Dumplings
From the Chicken Entrée Collection at emealsforyou.com
Chicken and Dumplings
Our driving trip to the Eastern Shore of Delaware, then on to NJ and finishing up in Washington, DC was a success. While we left in hot weather, the weather turned cold and rainy the last few days. Coming back home after too many hours behind the wheel and too many dinners out I find myself embracing Fall and all that that entails in good, homemade cooking. We enjoyed a good plate of spaghetti last night and tonight I am making one of my favorites, Chicken Paprikash and dumplings. Good old-fashion comfort food to get us back in the homefront mode.
These dumplings are not the puffy, dry type; these are the full-bodied, stick to your ribs, I want more type. Give this recipe a try on one of those cold, rainy days I am sure are on the way.
Chicken Paprikash
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Chicken Entrée |
| Meal: | New Neighbors (Share-a-Meal Plans) |
| 2 | Tb | oil, olive |
| 2 | large | chicken breasts cut in half |
| 4 | medium | chicken thighs |
| 4 | medium | chicken legs |
| 1 | large | onion, yellow ,quartered |
| 1 | 15 oz can | chicken broth |
| 2 | Tb | paprika, sweet |
| 3 | Tb | flour |
| 8 | oz | sour cream |
| 3 | Tb | water |
Place oil in large pan, brown chicken, add onions and sauté for 3 minutes. Add broth to just cover chicken, sprinkle paprika on chicken. Reduce heat to simmer, cook for 20 minutes, until chicken is tender. Remove chicken to platter. Mix flour, sour cream and water in bowl, add some of the juice from the pan to temper, add to gravy to thicken. Salt to taste. Spoon over chicken and serve with dumplings.
Dumplings
Dumplings
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Starch/ Pasta |
| Meal: | New Neighbors (Share-a-Meal Plans) |
| 3 | cup | flour, all-purpose |
| 0.25 | tsp | salt, table |
| 0.25 | tsp | baking powder |
| 2 | large | egg |
| 4 | oz | water, hot |
Mix flour, salt, baking powder and eggs in mixer or food processor. Add just enough water to make a loose dough. Drop teaspoonfuls into salted, boiling water. Cook for 3-5 minutes. Dumplings will float. Drain and serve.
Serve with a small side salad.
Get more great Fall recipes at emealsforyou.com
Keeping It Simple – Warm Chicken Salad
From the Salad Collection at emealsforyou.com
Warm Chicken Salad
After a weekend of large meals we couldn’t decide on Sunday night’s dinner. We really didn’t feel like eating too much but knew if we skipped dinner altogether that wouldn’t work either. Maybe because we have been on a “heavy” meal trend lately; something simple and tasty seemed perfect. Fresh salad with some leftover chicken hit the spot; we did add a piece of garlic bread.
On another note a friend recently apologized for making a crock-pot meal for her family while she was at work. She thought because I cook I would not approve of crock-pot meals. I told her that the crock-pot chicken she was making would be just fine and by far better then all the additives she would be feeding her family had she purchased take-out. We advocate making good food for your family. The cooking method doesn’t matter; sitting down for a family meal is what matters.
Warm Chicken Salad
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Salad |
| Meal: | Other (General) |
| 4 | cup | lettuce, mixed |
| 0.5 | tsp | garlic powder |
| 0.125 | Tb | oregano, dried |
| 2 | Tb | oil, olive |
| 1 | Tb | vinegar, red wine |
| 6 | oz | chicken breast, cooked , skinless and boneless with pan juices |
| 1 | pinch | salt and pepper to taste |
Place lettuce in a bowl; add garlic powder, oregano, oil and vinegar. Toss and place in center of plate. Heat chicken and pan juices. Cut chicken into slices and place on salad. Spoon pan juices on top and serve.
More simply delicious meals and recipes at emealsforyou.com.
- Warm Chicken Salad
Recipe of the Week – Braciole (Beef Rolls)
From the Beef Entrée Collection at emealsforyou.com
Braciole
In Cincy the fireworks are not on July 4th; they have them on or about Labor Day. As Cincinnati is a city built on hills we observe the firework display on a hillside in Kentucky overlooking the Ohio river and the downtown area. A friend of a friend has an annual party to celebrate the end of summer and as he has an outstanding location, to view the fireworks. This year the fireworks were pretty much hidden behind a rain storm and cloudy weather but the party was a good time.
Last year we took desserts, tiramisu and baklava, to the party. This year we decided to take something a little more substantial, braciole, Italian stuffed beef rolls. This is a favorite of our host and a very good addition to any party buffet. I made the braciole in half size to fit on smaller plates. The recipe that follows is for the full size, wonderful meal portion.
Braciole – Beef Rolls
| Complexity: | Medium |
| Serves: | 8 |
| Category: | Beef Entrée |
| Meal: | other (General) |
| 4 | lb | beef, rump roast |
| 1 | tsp | salt and pepper to taste |
| 2 | Tb | oil, olive |
| 3 | large | onions, sliced |
| 0.5 | lb | pancetta |
| 8 | cloves | garlic, chopped |
| 0.75 | lb | cheese, provolone |
| 3 | Tb | oil, olive |
| 0.5 | cup | carrots, diced |
| 0.5 | medium | onions, chopped |
| 2 | medium | celery ribs |
| 4 | cloves | garlic, chopped |
| 3 | 28 oz. can | tomatoes, diced |
| 4 | medium | bay leaves, whole dried |
| 1 | cup | wine, dry white |
| 1 | Tb | salt and pepper to taste |
| 1 | cup | wine, dry red |
| 1 | Tb | parsley, flat leaf, chopped |
This is a classic Italian dish; it must be cooked for at least 4 hours at 275 degrees. Cut all the fat off the rump roast; look for a roast that is fairly rectangular in sharp. Cut slices across the grain about 3/8 inches thick. Place the slices between two pieces of plastic wrap and hit with a meat tenderizer, mallet or even a rolling pin until ¼ inch thick. Slice the onions and pancetta into small pieces; add the garlic and sauté in oil in a sauté pan until onions are soft but not colored. Allow to cool. Place the slices on a work area and sprinkle with salt and pepper. Spread the onion, pancetta mixture evenly over the slices of beef, allowing about ½ inch from the edges. Add slices of the provolone. Roll the beef up from the wider end and either tie with butcher string or secure with toothpicks.
Cut the onions, garlic and celery into a small dice (a food processor works well here), put oil in a large pan and sauté the vegetables until all the moisture is removed and they begin to color. Add garlic, tomatoes, bay leaves and white wine and simmer for 20 minutes.
Heat oil in a large Dutch oven or heavy oven-proof pot, add some of the beef rolls and brown on all sides. Repeat until all the bracoile is browned. Remove from the pot and add enough of the tomato sauce to cover bottom, scrap the bottom of the pot and add the bracoile back into the pot and pour the tomato sauce over the top. Cooked, covered in a 275 degree oven for at least 4 hours, remove cover, add red wine, carefully stir, add salt and pepper to taste and cover again. Adjust oven to 200 degrees and leave in oven until ready to serve. Sprinkle chopped Italian parsley over the top.
Serve with cheese gnocchi.
Try this and more great recipes at emealsforyou.com
Recent Comments