Ginger Beef

Ginger and garlic just go together so well. And making a paste of them along with cilantro and sesame oil just adds so much flavor to the already flavorful beef. This is a great quick dish that you will make again and again.

Ginger Beef
Ginger Beef

4 servings
298 calories per serving

1/4 c cilantro leaves
1 garlic clove, minced
4 quarter size slices peeled fresh ginger
2 T water
2 T dark sesame oil
1 lb. boneless sirloin cut into long slices
16 cherry tomatoes
2 small zucchini each in 8 pieces
2 c cooked brown rice

Preheat broiler. Spray baking sheet with Pam. Mix cilantro, garlic, ginger, water and oil in a food processor until a paste forms. Place the steak in a bowl and add cilantro paste and mix well. Turn out the meat mix onto the baking sheet and add the tomatoes and zucchini. Broil 3 minutes. Stir well. Broil another 3-4 minutes. Serve with warm brown rice.

Thanksgiving Meal Suggestions

What do you think about a ‘soup to nuts’ Thanksgiving dinner for under 1000 calories ?? It makes me happy, happy, happy to know I can eat a FULL meal for much less than ONE typical entree dish. This meal includes soup, an appetizer, a main dish, 2 sides and 2 different desserts….all for 962 calories per serving. Now that makes me give thanks !!

I wish you all a wonderful holiday !!

Thanksgiving Meal
Thanksgiving Meal

Here are links to the recipes:

Corn Chowder

Spinach and Cheese Squares

Turkey and Stuffing
Lemony Green Beans
Pom Cranberry Relish

Pumpkin Cobbler
Chocolate Bark

Asian Fish Packets

When fish steams in a packet it gets a wonderful consistency – meaty and rich. The sauce that goes with this has a great Asian flair – the ginger, garlic and soy combine to perfection. Pair with Homemade Lo Mein for a great meal.

Asian Fish Packets

4 servings
236 calories per serving

1 T lite soy sauce
1 T maple syrup
2 t oil
2 T lime juice
2 t finely grated ginger
2 cloves garlic, minced
½ t pepper
1 bell pepper cut into thin slices
2 T minced parsley
4 scallions, sliced
1 ½ lb. flounder, tilapia or other white fish
1 lemon, cut into wedges
Pam

Preheat oven to 350 degrees. In a bowl combine soy, maple syrup, oil., lime juice, ginger, garlic and pepper. Create 4 foil packets and spray lightly with Pam and place fish in packet. Lay pepper strips atop the fish and sprinkle with parsley and scallions. Close foil tightly and bake 20 minutes or until fish is done. Serve with lemon wedges.

Saute of Chicken in Pom Reduction

What a fun way to make chicken – the Pom reduction gives this dish a very distinctive flavor.

Saute of Chicken in Pom Reduction
Saute of Chicken in Pom Reduction

4 servings
233 calories per serving

4 4 oz. boneless skinless chicken breasts
1 T oil
½ t garlic powder
Salt and pepper to taste
1 t oil
1 shallot, sliced thinly
½ c sliced green onions
1 13.25 oz. can sliced mushrooms
1 c Pom Wonderful pomegranate juice
1 t Kitchen Bouquet (browning sauce)
4 T pomegranate seeds for garnish

Heat 1 T oil in skillet. Sprinkle chicken with salt, pepper and garlic powder and sauté 4 minutes each side or until browned and chicken is done. Set aside and keep warm. Add 1 t oil to skillet and sauté shallots and onions 5 minutes. If the onions get too dry, add a teaspoon or so of hot water to the pan. Add mushrooms and sauté another 3 minutes. Add Pom Wonderful and Kitchen Bouquet and bring to a boil the reduce heat and simmer 5-7 minutes to thicken sauce. Serve mushroom sauce over chicken and garnish with pomegranate seeds.

Sausage and Potato Breakfast Pizza

It’s all your favorite breakfast ingredients all in one convenient package – breakfast pizza is a great way to start the morning ! Leftovers reheat well in a skillet or in the toaster oven.

Sausage and Potato Breakfast Pizza
Sausage and Potato Breakfast Pizza

8 servings
203 calories per serving

8 oz. can low fat crescent rolls
Pam
12 oz. turkey breakfast sausage
1 c frozen shredded hash browns, thawed
1 c shredded fat free cheddar cheese
¼ c skim milk
½ t salt
¼ t pepper
8 oz. Egg Beaters
2 T grated Parmesan cheese

Preheat oven to 375 degrees. Spray a 12 inch pizza pan with Pam. Separate dough and then press together to form a round crust. This works best if you let the dough come to room temperature. Cook sausage until browned, crumbling it as you go. Top dough with drained sausage, potatoes and cheese. Mix milk, salt, pepper and Egg Beaters and pour over sausage mix. Sprinkle with cheese and bake 25-30 minutes or until crust is browned.
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Buffalo Chicken Wraps

User Perdue Shortcuts and you can be out of the kitchen in 10 minutes making these wraps. They make a great lunch and even a great lite dinner.

Buffalo Chicken Wraps
Buffalo Chicken Wraps

4 servings
360 calorie per serving

4 boneless skinless chicken breast halves cut into strips (Perdue Shortcuts work great here !)
¼ t salt
1 T hot pepper sauce
½ c finely chopped celery
½ c crumbled blue cheese
½ c fat free blue cheese or ranch dressing
4 10 inch fat free tortillas
1 1/3 c shredded lettuce
¼ c shredded carrot
Pam

Mix chicken salt and pepper sauce. Spray a skillet with Pam and cook chicken 4-5 minutes or until done (or just a minute or 2 to warm up if using pre cooked chicken). Combine celery, cheese and dressing. Spoon celery mix into wraps then chicken and top with lettuce and carrot. Fold up and serve.

Pepper and Egg Sandwiches

This is something I grew up with, but most people never think of pairing eggs and peppers and putting them on a sandwich. Try it, you’ll be glad you did 🙂

Pepper and Egg Sandwiches
Pepper and Egg Sandwiches

1 serving
320 calories per serving

1 Club Roll
1 bell peppers, any color, cut into thin strips
1/4 large onion, sliced thin
1 t oil
Pam
Salt and pepper to taste
1/4 t garlic powder
1/4 t onion powder
hot water
½ c egg beaters
Salt and Pepper to taste

Place oil in large skillet and heat to medium high. Put onions in pan and saute 5 minutes. Move onions to the side, remove pan from heat and spray skillet with Pam. Return to heat and add peppers to skillet. Let cook down a little and then season with all the spices. After about 5 minutes, lower heat to medium and continue cooking to desired doneness (about 10-15 minutes – you want them nice and soft for this recipe). You may need to add up to a tablespoon of water at a time to keep the mix from getting dry.

When done, move onions and peppers to the side, remove pan from heat and spray skillet with Pam. Return to heat and add egg beaters and quickly scramble the eggs. Mix all together when eggs are done and place all on the club roll and enjoy !

Bayou Beef and Fettuccine

The Fibergourmet Cajun fettuccine really makes this dish all it is – the flavor is subtle yet delicious. Adding in some other layers of spice make this one a real winner !

Bayou Beef and Fettuccine
Bayou Beef and Fettuccine

4 servings
275 calories per serving

10 oz. FiberGourmet Cajun flavored fettuccine noodles
Pam
1 c frozen stir fry pepper and onions
1 lb. thinly sliced beef
14.5 oz. canned diced tomatoes with garlic and onion, undrained
1 t garlic powder
¼ t pepper
½ t salt
½ t Cajun seasoning
Fresh basil leaves, chopped

Cook pasta according to package instructions. Sprinkle meet with Cajun seasoning. Heat skillet and spray with Pam and cook meat 5 minutes then stir in peppers and onions and cook 3-6 minutes, stirring frequently. Then mix in tomatoes, garlic, salt and pepper and cook 2 minutes. Stir in pasta and cook 2 minutes to heat through. Garnish with basil.

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