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Posts Tagged ‘meat’

postheadericon Overnight Lamb Roast

5.00 avg. rating (92% score) - 3 votes

Overnight Lamb Roast is an easy to make and delicious recipe for an Patagonian style lamb roast; Patagonia is a region of Argentina. It marinates for 12 hours in a made from scratch marinade, included in this recipe. So plan a day ahead before starting this one. It will be well worth the wait and all your family and guests will love it. It will make a great presentation, and work well for Easter or any special meal. It is also a low carbohydrates, low sugars, diabetic friendly recipe. Even those who do not like lamb will love this one. Takes only 15 minutes preparation time. Makes 12 Servings. Overnight Lamb Roast will be loved by all of your family, friends and guests.overnight-lamb-roast

INGREDIENTS:

1 cup oil base Italian salad dressing
6 cloves garlic, divided
2 Tbsp paprika, divided
1 bay leaf
1 rolled boneless lamb shoulder, or leg roast (about 3.5 lb)*
2 Tbsp butter
2 Tbsp olive oil
3 fresh pimentos, cut into thin strips (about 3 cups)
1/4 cup chopped Italian parsley

1. Place salad dressing, 3 garlic cloves, 1 Tbsp. paprika and bay leaf in a blender container; cover. Blend on high speed 2 minutes Pour into a large resealable plastic bag. Add lamb; seal bag. Turn bag over several times to evenly coat lamb with the dressing mixture. Refrigerate at least 12 hours.

2. Preheat oven to 325° F. Remove lamb from marinade, reserving the marinade in a small saucepan. Place lamb, fat-side up, on rack of a roasting pan; set aside. Bring marinade to a boil; cook 1 minute Remove from heat. Brush onto lamb.

3. Bake lamb 2 hours or until done (160° F.), brushing occasionally with the cooked marinade. Meanwhile, mince remaining 3 garlic cloves; set aside. Melt butter in a medium size skillet over medium heat. Add oil, garlic, remaining 1 Tbsp. paprika and pimientos; cook 2 minutes, stirring frequently. Stir in parsley. Place lamb on a serving plate; drizzle with the butter mixture.

TIP:* {Lamb shoulder has more fat than the leg, so it is generally cheaper and more flavorful.}

SERVING SUGGESTION: (Serve with a baked potato and mixed green salad to round out your meal).

YIELD: 12 Servings.
SERVING SIZE: About 4 oz lamb per serving.

WW PointsPlus+ = 8
Carb Choices: < 1/2

Original Recipe and Image from: Kraft Foods. http://www.kraftrecipes.com/recipes/patagonian-roasted-lamb-63358.aspx

NUTRITIONAL INFORMATION:
Calories: 310, Total Fat: 21g, Saturated Fat: 6g, Cholesterol: 95mg, Sodium: 460mg, Carbohydrates: 5g, Fiber: 2g, Sugars: 1g, Protein: 26g, Vitamin A: 40 %DV, Vitamin C: 70 %DV, Calcium: 4 %DV, Iron: 20 %DV

DISCLAIMER: WeightWatchers is a registered trademark of WeightWatchers International Inc. Points and PointsPlus are trademarks of WeightWatchers International Inc. Authentic information about the program is only available at your local WeightWatchers meeting. This site is not affiliated with WeightWatchers International in any way and WeightWatchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a WeightWatchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

postheadericon Deep-Dish Turkey Pot Pie

5.00 avg. rating (93% score) - 5 votes

Deep-Dish Turkey Pot Pie is the perfect way to use up your leftover turkey from Thanksgiving, Christmas or any othe holiday. Optionally us chicken in place of the turkey with no change in nutrition values. Turkey, cream of chicken soup, frozen mixed vegetables and cheddar cheese make up this delicious, hearty meal and baked in a made from scratch crust. Makes (6) generous servings. Deep-Dish Turkey Pot Pie will be loved by yodeep-dish-turkey-pieur family, friends and guests.

INGREDIENTS:

CRUST:

2 cups all-purpose flour
1/4 tsp salt
2/3 cup cold butter, cut into chunks
4-6 tbsp cold water

FILLING:

1/4 cup milk
1 (10.5 oz) can condensed cream of chicken soup
2 cups (cubed 1-inch), cooked chicken or turkey
1 (4 oz) pkg shredded Cheddar cheese
1 (16 oz) pkg frozen vegetable combination (broccoli, cauliflower, carrots)
1-1/2 tsp fresh thyme leaves or 1/2 tsp dried thyme leaves
1 egg, slightly beaten
1 tsp water

DIRECTIONS:

1. Preheat oven to 375° F.

2. Combine flour and salt in a bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough of the 4 to 6 tbsp cold water with a fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

3. Roll out remaining ball of dough on lightly floured surface into a 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

4. Combine milk and soup in a bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.

5. Roll out refrigerated ball of dough on a lightly floured surface into a 12-inch circle. Cut a 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.

6. Combine egg and 1 teaspoon water in a bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.

YIELD: 6 Servings

Original recipe and image from: Land O’Lakes, Inc. http://www.landolakes.com/recipe/1184/deep-dish-chicken-pot-pie

NUTRITIONAL INFORMATION:
Calories: 570, Fat: 33g, Cholesterol: 155mg, Sodium: 850mg, Carbohydrates: 41g, Fiber: 4g, Protein: 28g