Tag Archives: worcestershire

Creamy Caesar Salad

This recipe gives you a really nice creamy dressing since you use mayo instead of eggs and oil. If you like it with a lot of bite, add extra anchovy.

Creamy Caesar Salad
Creamy Caesar Salad

8 servings
88 calories per serving

½ c grated parmesan cheese
½ c fat free mayo
¼ c lemon juice
2 t anchovy paste
2 t Worcestershire sauce
½ t pepper
¼ t dry mustard
5 large cloves garlic, minced
8 oz. fresh bread cut into cubes
4 head romaine lettuce in bite size pieces

Preheat oven to 300 degrees. Combine 1.2 c water with cheese, mayo, lemon juice, anchovy paste, Worcestershire, pepper, mustard and garlic. Whisk well and set aside. Place bread pieces on a baking sheet and bake 15 minutes to toast them. When done combine croutons and romaine and then dress and serve immediately.

Homemade Chex Party Mix (Crock Pot)

Feel free to mix this up as much as you want – use only one type of Chex if you only like one….don’t like peanuts, leave them out and put in more pretzels – – make it your own and make it often ! 🙂

Homemade Chex Party Mix (Crock Pot)
Homemade Chex Party Mix (Crock Pot)

24 servings
155 calories per serving

6 T butter, melted
2 T Worcestershire sauce
1 t garlic powder
1 ½ t Lawry’s seasoned salt
3 c Corn Chex cereal
3 c Rice Chex cereal
3 c Wheat Chex cereal
1 c peanuts
1 c mini pretzels
1 c bagel chips broken into small pieces (or melba toasts)

Mix butter, Worcestershire, garlic, and salt. Gradually stir in the rest of the ingredients and mix well to evenly coat. Cook uncovered on low 3-4 hours stirring every 30 minutes.

If you don’t have a crock pot, you can bake these at 275 degrees for 1 hour, turning and stirring every 15 minutes.

Crock Pot Goulash

What a great goulash ! The caraway flavor is mild, yet it really steals the show and makes this a great tasting goulash.

Crock Pot Goulash
Crock Pot Goulash

8 servings
181 calories per serving

2 lb. beef stew meat, trimmed and cubed
2 t caraway seeds
2 T paprika
1/4 t salt
Pepper, to taste
1 large onion, chopped
1 small red bell pepper, chopped
14 oz. can diced tomatoes (undrained)
14 oz. can beef broth
1 t Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
2 T cornstarch mixed with 3 T water
2 T chopped parsley
Pam

Place beef in the crock pot. Crush caraway seeds in an herb grinder or with the back of a heavy pot. Mix crushed seeds with paprika, salt and pepper and sprinkle on the meat pressing the spices into the meat so they stick. Add onion and pepper to a skillet sprayed with Pam and cook 5 minutes. Mix tomatoes, broth, Worcestershire and garlic and add to pan and bring to a simmer. Pour into the crock and then place the bay leaves on top of the meat. Cover and cook 4-5 hours on high or 7-8 hours on low. Discard the bay leaves and then add the cornstarch mix and cook on high 15 minutes to thicken the sauce. Garnish with parsley and serve with optional whole wheat egg noodles.

Beef and Broccoli Casserole

Make this casserole and watch it disappear ! The is good old all American food and it feeds a crowd !

Beef and Broccoli Casserole
Beef and Broccoli Casserole

8 servings
351 calories per serving

24 oz. broccoli, cut into small florets (about 6 cups)
2 T oil
1 1/2 pounds extra lean ground beef
1 large onion, chopped
2 T Worcestershire sauce
1 t garlic powder
1 t onion powder
Salt and pepper to taste
4 c skim milk
1/3 c cornstarch
2 c shredded low fat sharp Cheddar cheese
1/4 teaspoon ground turmeric
4 c frozen hash browns or precooked shredded potatoes
1 large egg, lightly beaten
1/2 t pepper
Pam
1/4 t paprika

Preheat oven to 450 degrees. Mix broccoli florets with 1 T oil and toss to coat them lay on a baking sheet and cook 15 minutes, stirring once halfway through. Heat 1 T oil in a skillet and add onion and sauté 3 minutes then add beef and cook 10 minutes or until beef is browned. Be sure to break up the clumps of beef as it cooks. Add Worchestershire, garlic powder, onion powder, salt and pepper and spoon into a 9×13 baking dish then top with the broccoli.

Whikh milk and starch and bring to a boil on medium high heat. Cook until bubbly and thick, about 8 minutes. Remove from heat and add in cheese, salt and turmeric. Pour over the beef and broccoli.

Mix potatoes, egg, salt and pepper and spoon over casserole. Spray the top with a bit of Pam so it will brown nicely and bake 45 minutes or until brown. Sprinkle with paprika and serve.

Brunswick Stew

This is a tasty stew that does well stovetop or you can sauté the onions and then pile it all in a crock pot and cook on low 6-8 hours or high 4-6 hours.

Brunswick Stew
Brunswick Stew

6 servings
238 calories per serving

Pam
1 t oil
1 onion, chopped
1 lb. boneless skinless chicken breasts in bite sized pieces
10 oz. frozen baby lima beans
10 oz. frozen corn
3 c chicken broth
1 ½ c chopped tomatoes
6 oz. tomato paste
3 T lemon juice
1 T Worcestershire sauce

Spray a Dutch oven with Pam and heat on medium high. Add oil and then sauté onion 3-4 minutes. Add all the rest of the ingredients and reduce heat to low and simmer, covered, for 1 hour.

Yummy Burgers

Just adding some spices to ground beef before grilling it can make SUCH a difference. Don’t think that you need cheese and tons of condiments on a burger for flavor. Instead, try adding some lower cal herbs and spices to the meat and see what great burst of flavor you get !

Yummy Burgers
Yummy Burgers

4 servings
314 calories per serving

¼ c beef broth
2 T Worcestershire sauce
2 t chili powder
1 t onion powder
½ t red pepper flakes
¼ t salt
¼ t pepper
1 pound lean ground beef
4 burger buns

Combine all the spices with the meat and make 4 patties. Grill burgers 6-8 minutes or until desired doneness. Serve on buns.

Good and Healthy Meatloaf

Pulling another oldie for my Retread week – – hope you enjoy !!

This is a really tasty meatloaf – it is packed with flavor, moist and all the things meatloaf should be 🙂 If you don’t have the individual pans, either make the individual loaves and just set in a baking pan, or make one big loaf. But if you make one big loaf then you will need to increase the baking time so that the center gets done.

Good and Healthy Meatloaf
Good and Healthy Meatloaf

4 servings
205 calories per serving

Pam
1 lb. extra lean ground beef
1/4 c ketchup, divided in half (2T and 2T)
1/3 c old fashioned oats
1/4 c skim milk
1 carrot in chunks
½ of a small green bell pepper, sliced
1 c fresh parsley, chopped
1 garlic clove, minced
1/4 c egg beaters
1 T Worcestershire sauce
1 T steak sauce
¼ c cold water (or more)
1/4 t salt

Preheat oven to 350 degrees. Mix milk and oats and let sit a few minutes. Put carrots, peppers, onions, parsley and garlic in a food processor or blender and mince. Add oat mix, eggs, Worcestershire, steak sauce, 2 T ketchup and salt. Add beef and mix well. If dry, add some cold water. Spray 4 small individual sized meatloaf pans (I use the disposable ones available in all grocery stores) with Pam. Divide meat mix among the pans and spread 2 T ketchup over each. Place all the mini pans on a baking sheet. Bake 40-45 minutes and let stand at least 5 before serving.

Meat Loaf in the Raw
Meat Loaf in the Raw

Pork Filets

What a great pork recipe ! Any time you serve a sauce with something, it just makes it so much more special. And this sauce is special unto itself ! It is very flavorful with just the right amount of tang from the mustard and Worcestershire. Put the 2 together and you get a meal fit for a king !

Pork Filets
Pork Filets

2 servings
255 calories per serving

Pork:
8 oz. pork tenderloin
1/8 t kosher salt
1/8 t pepper
2 t oil

Sauce:
2 T minced shallots
¼ c white cooking wine
½ c chicken broth
1 t Worcestershire sauce
1 t Dijon mustard
1 t lemon juice
1 T fresh parsley, chopped
1 t butter
1/8 t kosher salt
Tabasco sauce to taste

Cut pork loin into 4 thick pieces and season with salt and pepper. Heat oil in skillet until browned, about 6 minutes per side. Also sear the edges cooking the pork for a total of 16 minutes or until done throughout. Remove pork and keep warm. Saute shallots in same skillet 2 minutes. Add wine and simmer until reduced by half. Stir in broth, Worcestershire, Dijon and lemon juice and simmer 5 minutes. Remove from heat and whisk in parsley, butter and Tabasco. Drizzle sauce over filets.

Sirloin Kabobs

You know the drill – if you’re using the grill, throw out the skewers and use a grill basket instead – it saves time, aggravation and the food turns out even better ! The meat in this dish is sooooo tender from marinating for hours in the tomato and vinegar based sauce.

Sirloin Kabobs
Sirloin Kabobs

4 servings
268 calories per serving

2/3 c chili sauce
½ c beef broth
½ c balsamic vinegar
2 T canola oil
5 t Worcestershire sauce
4 t dried minced onion
1 clove garlic, minced
½ t ground mustard
¼ t salt
1 lb. boneless sirloin cut into cubes
16 baby bella mushroom caps, halved
2 medium red onions cut into wedges
2 medium red bell peppers cut into chunks
1 medium yellow bell pepper cut into chunks

Mix the first 9 ingredients and pour half of the mix into a zip loc bag. Add the beef cubes and mix around. Pour the rest of the mix into another bag and add the veggies and mix around. Refrigerate both bags 1-4 hours. Heat a grill pan or basket on the grill and spray with High Heat Pam. Drain the veggies and meat reserving the extra marinate for later basting. Grill 7-10 minutes or to desired doneness stirring and re-basting occasionally.

If you don’t want to grill this, you can preheat the broiler and place all on a baking sheet sprayed with Pam. Broil 5-6 minutes, turning half way through.

Grilled Chili Rubbed Sirloin

Flavorful with or without the sauce ! Grilled London Broil is one of my favorites, but sometimes it lacks flavor because it is a lean cut. This recipe puts all the flavor back in…and then some !

Grilled Chili Rubbed Sirloin
Grilled Chili Rubbed Sirloin

4 servings
160 calories per serving

1 lb. boneless sirloin steak
1 ½ T chili seasoning (or a mix of chili powder, garlic powder and onion powder)
¼ t pepper
Pam
½ c water
1 T balsamic vinegar
1 t instant coffee
1 ½ t Worcestershire sauce
¼ t salt

Sprinkle meat with chili seasoning (go heavier on the seasoning if you wish – it adds miniscule amounts of calories) and pepper and then spray with Pam. Use short little sprays so you don’t blow the dry ingredients off the meat. This makes a nice spicy ‘paste’ and keeps the meat from sticking to the grill. Heat grill and cook meat 6-10 minutes per side or until desired doneness. Alternately heat a skillet and cook steak 6-10 minutes or until desired doneness. Remove from grill or pan and tent with foil and let stand 5 minutes. Combine water, vinegar, coffee and Worcestershire and add to small pan and cook until reduced to ¼ c (about 5 minutes). Slice steak thinly and drizzle with sauce.

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