Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- Servings: 2
- 1/2 cup lean sirloin steaks, cut into 1/2-inch cubes
- 4 egg whites
- 2 whole eggs
- 1 teaspoon skim milk
- 2 teaspoons olive oil
- 1 teaspoon paprika
- 1 medium potato, cut into 1/2-inch cubes
- 2 tablespoons chopped onions
- 1/4 cup mushroom
- 2 teaspoons worcestershire sauce
- 2 tablespoons low-fat cheese, shredded
Recipe
- 1 heat medium shillet on medium high heat.
- 2 add oil, onions, and potatoes to pan, paprika, salt and pepper to taste, and cook for 5 minutes.
- 3 while potatoes are cooking, add eggs and milk in small bowl and beat well.
- 4 add steak, worcestershire sauce, and mushrooms to pan and cook for 3 to 6 minutes or until steak is done to your liking.
- 5 drain any excess fat from pan and add eggs. scamble together for 3 to 4 minues until eggs are fully cooked.
- 6 top with cheese and serve.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 2
- 1 lb ground beef
- 1/2 cup crushed fritos corn chips
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/4 teaspoon tabasco sauce, to taste
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 can cream of mushroom soup
- 1/2 cup water
Recipe
- 1 combine the ground beef, corn chips, onion, garlic, egg, tabasco, salt, and pepper in a bowl.
- 2 mix well and form into small meatballs.
- 3 brown the meatballs in oil.
- 4 place meatballs in a large pot, stir together the soup and water, and pour the soup mixture over the meatballs and stir gently to coat.
- 5 cover and simmer on low for about 1 hour.
- 6 serve over rice or noodles.
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 3/4 cup flour
- 1 1/2 teaspoons seasoning salt (can use regular salt)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoons oregano
- 6 boneless chicken breasts (pounded to about 1/4-inch thickness)
- 1/4 cup butter
- 1/4 cup olive oil
- 3 -4 cups sliced mushrooms
- 1 cup marsala wine
- 1/3 cup sherry wine
- grated parmesan cheese (optional)
Recipe
- 1 pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).
- 2 mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.
- 3 coat the chicken pieces in the flour mixture on all sides.
- 4 heat butter and oil in a large skillet and brown the chicken on one side.
- 5 turn the chicken over and add in the sliced mushrooms.
- 6 pour in the marsala and sherry; mix to combine.
- 7 cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).
- 8 serve the chicken with parmesan cheese if desired.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 2 sheets pre-rolled puff pastry sheets
- 5 skinless chicken breasts (cut into nice sized chunks)
- 1 lb mushroom (quartered)
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 chicken stock cube
- 1 cup whole milk
- 42 g chicken, supreme mix
Recipe
- 1 cut chicken into nice sized chunks and fry in the olive oil until all the chicken turns colour and are about half way cooked.
- 2 add your quartered mushrooms and keep cooking for another 3 minutes.
- 3 sprinkle over garlic powder and add chicken stock cube, continue cooking for another 3 minutes.
- 4 add half of the milk and stir.
- 5 add the chicken supreme mix (i prefer the colemans chicken supreme mix) and mix well. the mixture should be nice and thick but add the rest of milk as desired until you get a nice thick mixture. (too much milk will give too much juice and cause your pastry to go soggy).
- 6 line a nice sized baking dish (or pie dish) with one of the ready rolled pastries. (there should be 2 in a pack). then poor your mixture into it, pushing it down and well into the corners. cover the pie with the other ready rolled pastry, pinching the edges and cut away the pastry hanging off the edges. pierce the top of your pie in the middle with a knife.
- 7 place in a pre-heated oven at about gas mark 6 for about 40 minutes. when cooked, allow to stand for a minimum of ten minutes before serving.
Total Time: 16 mins
Preparation Time: 10 mins
Cook Time: 6 mins
Ingredients
- Servings: 2
- 1 tablespoon canola oil
- 1/2 cup vidalia onion, wedges
- 3 garlic cloves, minced
- 1 small carrot, cut julienne style
- 2 medium portabella mushrooms, sliced
- 1/4 red bell pepper, cut julienne style
- 20 shrimp, frozen defrosted and shelled
- broccoli, floweret's 4 to 6
- 1/2-1 teaspoon chinese chili sauce, to taste
- 1/3 cup wine
Recipe
- 1 prepare all ingredients before starting dish.
- 2 heat wok or fry pan on medium high to high heat,
- 3 add canola oil and swirl around pan to ensure coverage.
- 4 add onion and garlic and cook for one minute stirring constantly,
- 5 add carrots and cook for 45 seconds stirring constantly,
- 6 add mushrooms cook for 1 minute stirring constantly,
- 7 add red bell pepper stirring constantly for 45 seconds,
- 8 add shrimp and stir constantly until almost done,
- 9 add chinese chili sauce, stir then wine,
- 10 stir then add broccoli florets stir and cook until broccoli is emerald green. serve over brown rice cooked in low sodium chicken broth.
Total Time: 3 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 1 whole boneless skinless chicken breast
- 1 large onion
- 1 lb small mixed squash
- 2 zucchini
- 1/2 lb button mushroom
- 1 (8 ounce) can stewed tomatoes (can use diced, crushed, sliced or whole)
- 1 tablespoon seasoning salt, pepper to taste
- 1 tablespoon dried basil
- 1/4 cup wine
- 2 teaspoons olive oil
Recipe
- 1 slice onions and place in bottom of pot. season chicken with season salt and pepper and place on top of onions. add sliced zukes and squashes, topped by mushrooms. pour tomatoes over all. top with basil. add wine and a few dashes of olive oil.
- 2 cook on high 3 hours. i have not tried it on low but i would imagine 6-8 hours.
