Stewed Beef with Egg Noodles

Stewed Beef with Egg Noodles
Stewed Beef with Egg Noodles

Stewed Beef with Egg Noodles

 

6 oz beef, cut into 1” cubes

2 tbsp flour

2 tbsp olive oil

½ cup red wine (non-alcoholic or regular)

1½  cups beef broth

1 clove garlic, minced (1 tsp)

1 cup chopped onion

1 green bell pepper, chopped

1 carrot, chopped

1 celery stalk, chopped

¾ cup fresh mushrooms, sliced (5 oz)

1 tbsp cornstarch

¼ cup water

2 cups uncooked egg noodles

 

Sprinkle flour over beef cubes and toss to coat.

Heat olive oil in a heavy skillet over medium-high heat.  Add beef and stir gently until browned, about 5 minutes.  Add wine and beef broth.

Add garlic, onion, pepper, carrot, celery, and mushrooms.  Bring to boil.

Turn the heat down to low and simmer for 2½ hours.

Dissolve cornstarch in water and stir into pan.  Simmer, stirring constantly, until thickened, about 2 minutes.

Cook egg noodles according to package directions and serve covered with stewed beef.

 

3 servings, 505 calories per serving

 

Hack:  Store leftover stewed beef and egg noodles separately to avoid soggy egg noodles.

Hack:  Store leftovers in the refrigerator for up to 5 days or freeze for up to 6 months.

Hack: Although egg noodles can be frozen, they are better cooked fresh.  If possible, only cook what you’ll be using within 5 days.

Hack:  Frozen or dehydrated vegetables will work well in this recipe

Pork Chop with Apple Butter and Onion

 

Pork Chop with Apple Butter and Onion

Pork Chop with Apple Butter and Onion

 

1 boneless pork chop, 4 oz

Dried rosemary

Salt

Pepper

2 tsp olive oil, divided

¼ sweet onion, thinly sliced

1 ½ tsp apple cider vinegar

2 tbsp Old Fashioned Apple Butter

 

Preheat oven to 400℉.

Heat 1 tsp olive oil in a heavy skillet over medium-high heat.  Dry pork chop with a paper towel and sprinkle with rosemary, salt and pepper.

Place pork chop in pan and sear on both sides.  Remove from the pan.

Lower heat to medium-low and add remaining olive oil and onions to the skillet.  Cook, string frequently, until soft and lightly browned.  Deglaze pan with vinegar.

Remove onions from skillet to oven-safe pan.  Top with pork chop and apple butter.

Bake for 8-10 minutes or to an internal temperature of 150℉.  Allow to rest for 5 minutes before serving.

 

1 serving, 280 calories

 

 

Slow Cooker Pork and Beans

Slow Cooker Pork and Beans

Slow Cooker Pork and Beans

 

 

1 cup dried white beans such as great northern or navy

3½ cups water, divided

2 cups tomatoes (1 lb)

1 medium onion

3 oz salt pork

4 cloves garlic, minced (4 tsp)

¾ cup tomato paste (6 oz)

1 tsp salt

1 tbsp molasses

1 tbsp brown sugar

1 bay leaf

 

Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse. Soaked beans can be stored in the refrigerator, tightly covered, for up to 5 days before cooking.

Place beans in a slow cooker and cover with 1½ cups water.

Chop tomatoes, onions, salt pork and garlic and add to the slow cooker.

Add tomato paste, salt, molasses, brown sugar and bay leaf. Stir to combine.

Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.

Serve on toast, rice, tortillas or naan, if desired.

 

4 servings, 375 calories per serving

Hack: Beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

 

 

Linguine with Squash Sauce

Linguine with Squash Sauce
Linguine with Squash Sauce

Linguine with Squash Sauce

 

1 small butternut squash (1 lb)

1 cup chicken broth

1 tbsp olive oil

½ cup chopped onion

2 cloves garlic, minced (2 tsp)

½ tsp red pepper flakes

¼ tsp sage

⅛ tsp nutmeg

⅛ tsp pepper

½ tsp salt

⅓ cup shredded Parmesan cheese

12 ounces linguine

 

Preheat oven to 400℉

Coat a baking pan with non-stick cooking spray. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan. Roast in the oven until tender, 30-45 minutes.

Remove from the oven and leave it until it’s cool enough to handle. Scoop squash from skins into a large bowl.

Place squash and chicken broth in a blender or food processor and blend until smooth. Set aside.

Heat oil in a pan over medium-low heat. Add onions and saute until translucent, 5-7 minutes. Add garlic and saute until fragrant, about 1 minute. Add squash, red pepper flakes, nutmeg, sage, pepper and salt. Heat to simmer. Add Parmesan and heat until cheese is melted and well incorporated into the sauce. Remove from heat and cover to keep warm.

Cook linguine according to package directions. Serve with squash sauce and garnish with additional Parmesan and chives, if desired.

 

6 servings, 310 calories per serving

Hack: Frozen butternut squash can be used in this recipe.

Hack: Leftover sauce and linguine can be stored in the refrigerator for up to 5 days. They can also be stored in air-tight containers in the freezer for up to 2 months. For better quality, sauce and linguine should be stored separately.

 

 

Chicken Pesto Naan Pizza

 

Chicken Pesto Naan Pizza
Chicken Pesto Naan Pizza

Chicken Pesto Naan Pizza

 

2 tbsp butter

1 small onion, thinly sliced

¼ of one naan dough recipe (¼ lb)

⅓ cup scallion pesto

⅔ cup cooked chicken, cubed or shredded

1 cup mozzarella cheese, shredded (4 oz)

Salt and pepper to taste

 

Melt butter in a skillet over low heat.  Add onions and saute until golden, about one hour, stirring occasionally.  Remove from heat and set aside.

Preheat oven to 450℉.

Sprinkle a sheet of parchment paper with cornmeal.

Roll naan dough into a ball.  Lay on parchment paper, sprinkle with cornmeal and, using a rolling pin, roll the ball into an 8” circle.  Coat the rolling pin with cooking spray if the dough begins to stick.

Slide naan (still on parchment paper) onto a baking sheet or cooking stone.  Bake for 6 minutes.  Remove from the oven and let it cool for 5 minutes.

Spread pesto over naan.  Top with chicken, onions and cheese.

Place pizza back in the oven and bake for 5-7 minutes or until the cheese is melted and bubbly. Sprinkle it with salt and pepper to taste.

 

3 servings, 450 calories per serving

Hack:  Pizza can be stored in the refrigerator for up to 5 days or can be frozen, tightly wrapped, for up to 3 months.

 

Orange Glazed Pork Chops

Orange Glazed Pork Chops
Orange Glazed Pork Chops

Orange Glazed Pork Chops

Marinade:

  • ⅓ cup orange juice
  • ⅓ cup soy sauce
  • 4 tsp brown sugar
  • ¾ tsp ground ginger
  • 2 cloves garlic

3 pork chops (5oz each)

2 tbsp vegetable oil

¾ cup orange juice

1 tbsp Dijon mustard

¾ cup brown sugar

½ tsp salt

Mix marinade ingredients in a sealable bag or flat container. Add pork chops and allow to marinate in the refrigerator overnight, turning occasionally.

Before cooking, remove pork chops from the refrigerator. Remove from marinade, pat dry and allow to sit at room temperature for 30 minutes.

Heat oil in a skillet over medium heat. Place pork chops in a skillet and allow to cook until the internal temperature reaches 140℉, turning once (4-8 minutes, depending on thickness). Remove from the pan and cover to keep warm.

Mix orange juice, mustard, brown sugar and salt in a small bowl. Add to pan and cook over medium-high heat until thickened, about two minutes, stirring constantly.

Pour orange glaze over pork chops and serve immediately.

 

3 servings, 600 calories per serving

Hack: Leftover orange juice can be frozen for up to 12 months. Pour orange juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer-safe containers for storage.

 

 

Best Homemade Chili Beans

Best Homemade Chili Beans
Best Homemade Chili Beans

Best Homemade Chili Beans

 

⅔ cup dried small kidney beans or cattle beans

2 cups water

1 tbsp olive oil

½ cup chopped onion

1 clove garlic, minced (1 tsp)

1 cup beef broth

½ cup tomato sauce

2 tsp maple syrup

2 tsp soy sauce

½ tsp paprika

3 oz salt pork, cut into small pieces

1 dried chili pepper (optional)

1 tbsp balsamic vinegar

 

Place pinto beans in a bowl and cover with cool water. Cover the bowl and soak at room temperature for a minimum of 6 hours and a maximum of 12 hours.

Heat olive oil in a medium-sized saucepan. Add onion and saute until translucent but not brown, 5-7 minutes. Add garlic and simmer until fragrant, about 1 minute.

Add broth, tomato sauce, maple syrup, soy sauce and paprika. Mix well.

Remove rind from salt pork and chop into small pieces. Place in the saucepan with beans and beef broth. Add dried chili pepper, if desired.

Simmer for 1½ to 2 hours, or until tender. Remove chili, add balsamic vinegar and allow to set for 30 minutes before serving. Reheat if necessary.

 

4 servings, 400 calories per serving

Hack: Serve with rice, cornbread or polenta for a great lunch/dinner or eggs for a hearty breakfast!

Hack: Refrigerate leftovers for up to 5 days or freeze, sealed in serving-sized packages, for later use!

 

 

Loaded Shepherd’s Pie

 

Loaded Shepherd's Pie
Loaded Shepherd’s Pie

Loaded Shepherd’s Pie
(Courtesy: Jennifer Warren)

 

1 lb 80% ground beef

¼ cup chopped onion

¼ cup plain bread crumbs

½ teaspoon dried sage leaves

1 teaspoon salt, divided

1 egg

4 medium potatoes, peeled (if desired) and cut into 1” squares

¼ cup butter

½ tsp black pepper

⅓ cup sour cream

1 tbsp horseradish (optional)

1 cup shredded Cheddar cheese (4 oz)

¼ cup chopped fresh tomato

2 slices bacon, cooked and crumbled

2 medium green onions, chopped (2 tablespoons)

 

Heat oven to 350°F.

In a large bowl, mix beef, onion, bread crumbs, sage, ½ tsp salt and egg until well blended. Press in the bottom of an ungreased 8-inch square glass baking dish.

Place potatoes in a large pan and cover with water. Bring to a bowl and cook until tender, about 10 minutes. Drain and return to the pot.

Add butter, ½ tsp salt and pepper to potatoes. Use a hand masher or electric mixer to blend together. Add sour cream and horseradish. Mix until smooth, adding more sour cream, if necessary. Allow to cool for 30 minutes

Once potatoes are cool, spread evenly over the top of the ground beef mixture. Sprinkle evenly with cheese.

Bake uncovered for 50 minutes until the internal temperature reaches 160℉. Sprinkle with tomato, bacon and green onions.

Serve immediately or store tightly covered in the refrigerator for up to 5 days.

 

6 servings, 495 calories per serving

Hack:  2½ cups Horseradish Mashed Potatoes can be substituted for the fresh potatoes in this recipe.

Hack: ¼ cup of chopped frozen onions can be substituted for fresh onion in this recipe.

Hack: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze bacon slices. Place in a sealable freezer-safe bag or container. The frozen slices can then be used in the portions desired.

Hack: Store any leftover bacon grease tightly covered in the refrigerator for up to 6 months. It can be used as a substitute for butter in various dishes. Caution: Use caution when cooking with bacon grease. It has a smoke point similar to butter, which is lower than oils.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

 

 

Simple Chicken and Gravy

 

Simple Chicken and Gravy
Simple Chicken and Gravy

Simple Chicken and Gravy

 

2 tbsp olive oil

½ onion, chopped

1 clove garlic, minced (1 tsp)

2 tbsp flour

1 cup chicken stock

½ cup sour cream (4 oz)

1 cup cooked chicken, cubed or shredded (12 oz)

 

Heat oil in a saute pan over medium heat. Add onion and saute until translucent (5-7 minutes). Add garlic and saute until fragrant (1-2 minutes).

Add flour, whisking constantly, and cook until bubbly. Add stock slowly, whisking constantly. Allow to simmer until gravy thickens (1-2 minutes).

Add sour cream and chicken. Stir just until warmed through. Do not allow it to come to a boil.

Serve over rice, potatoes or noodles, if desired. Leftovers can be refrigerated for up to 5 days.

 

3 servings, 300 calories per serving (excluding rice, potatoes or noodles)

Hack: Frozen chopped onions would work well in this recipe.

 

 

Oven Braised Pork Roast with Red Cabbage and Leek

 

Oven Braised Pork Roast with Red Cabbage and Leek
Oven Braised Pork Roast with Red Cabbage and Leek

Oven Braised Pork Roast with Red Cabbage and Leek

 

 

4 tsp paprika, divided

2 tsp dried thyme, divided

1½ tsp salt, divided

1½ tsp black pepper, divided

1 tsp dried sage

2 tbsp olive oil

1 pork roast (2 lbs)

1 small red cabbage, quartered and sliced (1 lb / 6 cups)

1 leek, cleaned and sliced (¾ lb / 6 cups)

1 large carrot, julienned (5 oz)

1½ cups beef broth

1 tbsp tomato paste

 

Preheat oven to 350℉. Heat olive oil in a skillet over medium-high heat.

Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage in a small bowl. Dry pork roast using paper towels and rub with spice mixture. Add pork to hot oil and brown on all sides. Remove pork from the pan and place in a 10”x13” baking pan.

Arrange cabbage, leek and carrot around pork roast in the pan. Combine remaining spices, beef broth and tomato paste, pour evenly over vegetables.

Cover pan with aluminum foil and cook in the oven for 1½ hours or until pork reaches an internal temp of 145℉. Allow pork roast to rest for 5 minutes before slicing.

 

4 servings, 300 calories per serving

Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in tightly sealed containers for up to 3 months.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put them back on the shelf for sale.  If you find that you have leftover cabbage, use it to make this tasty Roasted Red Cabbage with Shrimp or Broccoli Coleslaw!