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Honey Lemon Garlic Roast Chicken

Unit: 4 qt Roaster
Prep: 5min Cook: Approx 1hr

Ingredients:
Whole chicken
1 lemon
2 Tbsp minced garlic
4 oz raw honey (local is best)
Salt & pepper

Directions:
Put chicken in cold pan. Cut slits in the lemon and squeeze over top top, then put the lemon inside the chicken. Pour garlic and honey on top and add 1/2 cup water and sprinkle salt and pepper on top. Heat on medium until the pan signals and the lid is stinging hot to the touch. Reduce heat to medium low and cook for 45 minutes. Cut into the chicken to check. If it’s not done, cook another 15 minutes and serve. Pour broth over the meat to maintain moisture.

Davida’s Sloppy Joes

Unit: 3 Quart and steamer
Prep time: 5 min, cooking time 20 minutes

Ingredients:
1/2 lb. Ground Sirloin (90-93% lean)
1 can stewed tomatoes w/ bell pepper
1 can Tomato Paste
1 Tbsp Onion powder
1 Tbsp Minced Onion
1 tsp Minced Garlic
1 1/2 Tbsp Darn Good Seasoning
1/2 tsp black pepper

 

Directions:

Brown meat in the 3 quart and steamer with an inch of water in the bottom on medium high. Set the lid next to the stove upside down and set the steamer containing the meat on it. Pour the water out of the 3 quart saucepan, then pour in the meat and the rest of the ingredients. Turn heat to medium low for 5-7 minutes or until warm. Serve on a whole wheat bun or by itself with a vegetable.

Easy One Pot Spaghetti

Unit: 8 Quart Dutch Oven, Food Cutter

Prep: 10 min. Cook: 20 min. Serves 4

Ingredients:

1 lb. 90% lean ground beef

1 small package sliced mushrooms (optional)

3 cups tomato juice

1 can organic diced tomatoes (about 14.5 oz)

1 can(8oz) organic tomato sauce

2 quarters of a yellow or sweet onion (#2 cone)

1 tsp Darn Good Seasoning (try cajun for a kick)

1 tsp Italian Seasoning

6 oz Whole Grain Spaghetti, broken into pieces

1 oz parmesan cheese (#1 cone)

In the Dutch Oven, cook the beef, mushrooms and onion over medium heat until the meat is no longer pink. Add all other ingredients except spaghetti and cheese. Cover and cook until the pan signals. Stir in the Spaghetti and cover. Reduce the heat to low for 10 minutes. Check spaghetti for tenderness, then garnish with cheese and serve. Pair with a side of broccoli or asparagus.

NUTRITION FACTS: 10g fat (4g saturated), 414 calories, 565mg sodium, 71mg cholesterol, 48g carbohydrate, 6g fiber, 33g protein

This recipe is adapted from the Taste of Home Healthy Cooking Magazine. Because of the use of Darn Good Seasoning, the sodium has been reduced from 1,126mg sodium to 565mg!

 

Skillet Fiesta!

Utensils: electric skillet
Ingredients:

1 lb. ground beef
1/2 c. onion

3 tsp Darn Good Seasoning

1 can Rotel Tomatoes
1 can whole kernel corn (12 oz.)
1 1/2 c. beef broth
1/2 c. green peppers cut in thin strips
1 1/2 c. converted rice


Directions:

Brown meat quickly at 350 degrees in skillet, leaving meat in coarse chunks. Add onion; cook over medium heat until onion is tender. Add Darn Good, tomatoes, corn and bouillon; bring to a boil. Stir in rice; cover and simmer 5 minutes. Fluff with fork. Makes 4 servings.

Skillet Lasagna

Unit: Small Skillet, 3 or 4 quart and steamer, food cutter
Ingredients:
1 – Jar of Muir Glenn Organic Roasted Garlic Pasta Sauce(or other good sauce)
1 – 2 Stalks of Fresh Fennel Shredded on #1 Blade
4 oz. Mozzarella Cheese Shredded on #2 Blade
8 oz. of Cottage Cheese
5 – Leaves of Fresh Basil Torn up
3 – Uncooked Lasagna Noodles
2 TBSP of Italian Seasoning
1 – Lb. 90-10 Ground Beef
First steam the hamburger in the steamer. Sprinkle a liberal layer of Italian Seasoning over the meat after it is done. Put all of the meat in the bottom of the cold 8″ skillet and add 1/2 of the sauce. Then shake a good layer of italian seasoning over the mixture and add the fresh fennel and fresh basil.
Next the place the lasagna noodles crossed over the mixture and then add the cottage cheese. Pour the remaining can of pasta sauce over the noodles and spread the mozzarella cheese over it. Finally sprinkle some Italian seasoning over the cheese. Place the skillet on medium heat until the valve clicks and then reduce the heat to low for 20 minutes.
NOTE: You can Double the recipe and cook this in the large skillet or Electric Skillet. In the Electric Skillet, use 375 degrees and reduce the heat to 210 for 20 minutes.

Fresh Apple Cobbler

Unit: Small Skillet, Food Cutter
Time: Prep 5, Cook 10

Ingredients:

2-3 Lg apples (organic red apples are best)
1/5 box butter pecan cake mix
1 tsp cinnamon

Wash and cut apples on #5 cone into the skillet. Pour cake mix over the apples and sprinkle cinnamon on top. Place on medium heat until the pan signals. Turn heat off and wait 10 minutes.

Spicy Chicken Spaghetti

Unit: 4 Quart, small skillet
Time: Approx. 30 minutes
Serves: 6-8

1 Large Frozen Chicken Breast
1 can hot Rotel
1 can Healthy Request cream of chicken
1 box Whole Wheat spaghetti
4 oz. 2% Colby or cheddar cheese (#2)
4 oz. Daisy Light Sour Cream
2 tsp Darn Good Seasoning

Fill 4Qt 2/3 full of water and turn to medium high until the pan signals. While water is heating, heat skillet to medium and put in chicken. Cook 8 min on each side and shred or cube the chicken. After the water is boiling, add pasta, cover and turn heat off for 10 minutes. Drain pasta and put back in the 4 qt. Add remaining ingredients except cheese and stir. Top with cheese. Turn heat to medium low to medium and cover for 10 minutes and serve.
NUTRITION: 6g fat, 236 calories, 572mg sodium, 6g fiber per serving

Chipotle Style Burritos

Utensils: Electric Skillet, 1 Quart, 3 Quart

Ingredients:
2 cans of pinto beans
2 boneless/skinless chicken breasts
1 cup Jasmine rice
Darn Good Seasoning
1 Tbsp Sugar
3 Tbsp Soy Sauce
2 Tbsp Vinegar
Burrito Size Tortillas
Daisy Light Sour Cream
Salsa
Your Favorite Tabasco Flavor

CHICKEN: Heat Electric Skillet to 425. Cook the chicken 4-5 minutes on each side. Remove them from the pan and cut into small pieces. Put the chicken back in the skillet and add soy sauce, sugar, vinegar and darn good and stir well.

RICE: In the 1 Quart, Pour in the rice with 1 inch of water over the top. Cook on medium heat until the pan signals then reduce the heat to low for 5-6 minutes or until rice is tender.

BEANS: In the 3 quart, add the cans of beans and 2 tsp of darn good seasoning. Put on medium heat until the pan signals and reduce the heat to low for 5 minutes.

Get a tortilla and put a little of everything in it and roll it up! YUM!!
You can also layer everything in a bowl for the healthier option. Serves approx. 6 people.
Note: You can use steak or boneless pork and follow the same cooking directions.

Pork Stir Fry

Culinary Tools:

  • 3-quart Dutch Oven with Cover
  • Square Griddle
  • Chef’s Knife
  • Carving Knife
  • 4-quart Wok with Cover

Rice Ingredient:

  • 1½ cups white rice
  • 3 cups low-sodium chicken stock

Stir-Fry Ingredients:

  • 3 poblano peppers
  • 1 cup red onion, thinly sliced
  • ¼ cup green onion, thinly sliced
  • 2 cups sweet potatoes, peeled and thinly sliced
  • 3 pounds boneless pork loin, cut into 1-inch cubes
  • ½ cup honey roasted peanuts
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander
  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon vegetable oil

Rice

In the 3-quart Dutch Oven, add rice and chicken stock; cover with valve open and cook at medium heat until it whistles (about 8 minutes.) Close the valve, reduce heat to low, and cook for another 12 minutes or until rice is cooked.

Stir-Fry

Preheat the Square Griddle at medium heat for 6 minutes. Place Poblano peppers and blacken each side for about 6 minutes. Remove and let them cool. With the Chef’s Knife, peel, de-seed and slice them into strips. Using the same knife, cut the other vegetables as directed. With the Carving Knife, cut pork into 1-inch cubes.

Preheat the 4-quart Wok at high heat for 4 minutes. Add pork cubes and cook for 4 minutes or until golden brown; stir frequently. Add vegetable oil, red onions, sweet potatoes and Poblano peppers; cook for 5 minutes while stirring. Add the remaining ingredients, mix well and cover. Reduce heat to medium and cook for another 10 minutes; stir occasionally until sweet potatoes are done. Serve with the white rice.

Pork Stir Fry, 9.0 out of 10 based on 1 rating

Seasonal Veggies

Culinary Tools:

  • Chef’s Knife
  • Roasting Pan

Ingredients:

  • 2 cups sweet potatoes, peeled 1-inch diced
  • 2 cups red onion, peeled and slice in ½-inch wedges
  • 2 cups cauliflower, 1-inch florets
  • 2 cups fennel, sliced in ½-inch wedges
  • 2 cups Brussels sprouts, cut in half
  • 2 tablespoons garlic, chopped
  • 2 tablespoons oregano, chopped
  • 2 tablespoons rosemary, chopped
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil

Procedure:

Preheat the oven to 375 °F. Using the Chef’s Knife cut the ingredients as directed. Place all ingredients in the Roasting Pan and mix well. Place pan in the oven and bake for 35-40 minutes or until vegetables are tender and lightly browned. Serve with your favorite meat or by itself.