Saturday, January 27, 2007

Turkey Meat Loaf

I made this for the 1st time this past week. Both Dad and Mr. Hank liked it, so it must be fairly good for a low fat recipe. It's basically a big Italian meat ball.

1 lb. ground turkey breast meat
1 med onion, chopped
1 med carrot, chopped fine in the food processor (optional)
2 big cloves garlic, chopped
zest of one lemon, grated
1/2 cup plain bread crumbs (If you have Italian seasoned bread crumbs, use them and cut back a little on the basil and oregano)
1/2 cup skim milk
1 egg
1 tsp oregano
1 tsp basil
salt and fresh ground pepper

Pam for baking dish
1 can tomato sauce

Soak break crumbs in sufficient milk to make a thickish paste. Add remaining ingredients except tomato sauce. Mix well. If it doesn't seem really moist, add more milk or beef stock. Season w/ salt and pepper. Put a spoonful in a dish and microwave for 30-40 seconds. Taste and correct seasonings. Spray oven-proof dish with Pam. Turn into dish and form meat loaf. Don't worry if it's too moist to form, just shape it into an oval. Top with tomato sauce. Add a little water around the sides if the loaf isn't moist enough.

Bake at 350 for about 45 minutes or until cooked through.

Sunday, January 07, 2007

Sicilian Style Beef Steak

Another great recipe from Sonoma Diet. I've made several changes, but this is easy and delicious.
4 servings

1 lb boneless beef sirloin, 1 inch thick, trimmed of fat
salt, pepper
2 tbls olive oil
1/2 c onion, sliced
1/2 c celery, thinly sliced
1 14 ounce can whole tomatoes, chopped w/ juice (I used pureed)
3/4 cup sliced pitted ripe olives (I used stuffed green olives)
1 tbl capers
2 tsp chopped fresh oregano
1 clove garlic, minced
1/4 tsp crushed red pepper
2 tbl chopped flat-leaf parsley

1. Season meat and brown in olive oil for about 6 minutes for rare. (Set aside and keep warm)

2. Add onion and celery and cook 4 minutes over medium low heat. Add tomatoes, olives, capers, oregano, garlic and red pepper. Bring to a boil and simmer, uncovered, til it begins to thicken.

3. To serve, slice meat thin and top with sauce.

Chicken with Tarragon

I got this recipe from my Sonoma Diet Cookbook, but it doesn't taste like diet food. I've made a few changes.

4 skinless, boneless chicken breast halves
salt, pepper
1 tbl olive oil

16 pearl onions, peeled (I used frozen. If you don't have these I would just quarter an onion.)
1 cup thinly sliced onion
8 cloves garlic, peeled (not chopped)
2 sprigs fresh thyme or 1/2 tsp dry
1 bay leaf
4 + 4 tbl sherry vinegar (I used tarragon vinegar, but I think that you could use balsamic also.)
1 tbl tomato paste
1 tbl Dijon mustard
1 1/2 cups reduced sodium chicken broth
2-3 tbl fresh tarragon, chopped (I used 1-2 tsp dry tarragon)
2 Cups hot cooked multigrain pasta (optional)

1. Season chicken w/ salt and pepper ad cook in olive oil for about 4 minutes a side.
Remove chicken from skillet.

2. Add the pearl onions, sliced onions, garlic cloves, thyme and bay leaf. Add 4 tbl vinegar. Place
chicken on top. Cover and cook over low heat for 5 minutes. Remove chicken and keep warm

3. Add 4 tbl vinegar; cook uncovered 3 minutes til reduced to syrupy consistency. Stir in the tomato paste and mustard. Add the chicken broth and bring to a boil.
Reduce heat and simmer, uncovered about 10 minutes or until sauce has reduced and thickened. Stir in the tarragon and season with salt and pepper.

4. To serve, place chicken on platter. Spoon sauce and onions over. Serve with cooked pasta.