Friday, January 30, 2009

cabbage and ham

I got this recipe from Tracey. It is an easy, quick dinner.

ham chunks
frozen potatoes (cubed)
shredded carrots

There is no certain amount of any ingredient. I usually use half of a head of cabbage a bag of frozen potatoes and whatever looks good for the carrots and ham. Cook up the onion and potatoes first in a little bit of olive oil then add the rest.

Monday, January 26, 2009

Chicken soft tacos

We haven't made these since summer because we bbq the meat, but it is delicious.

1tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 lb. skinless, boneless chicken thighs
cooking spray
12(6 inch) white corn tortillas
1 1/2 cups thinly sliced green cabbage
1/4 cup (1 ounce) shredded reduced-fat monterey jack cheese(such as Tillamook)
low-fat sour cream(optional)

Prepare grill. combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tbsp. cabbage and 1 tsp. cheese. Serve with sour cream, if desired.

asian cabbage

This is yummy and quick to make as a side dish.

1 tsp. canola oil
1/2 cup chopped onion
4 cups packaged coleslaw
1 tsp. dark sesame oil
1/2 tsp. salt
1/2 tsp. black pepper

Heat canola oil in a large skillet over medium-high heat. Add onion; saute 2 minutes. Add coleslaw; saute 1 minute or until coleslaw begins to wilt. Place coleslaw in a medium bowl. Add sesame oil, salt and pepper, tossing to coat. Serve with main course.

Rosemary Roast Pork Sandwiches au jus

I made this the other night and we all loved it. From now on I'll take pictures of the meals we try and like.

2 tsp. black pepper
1 tsp. dries rosemary
3/4 tsp. salt
1 garlic clove, minced
1 tbsp. olive oil, divided
1 (1 pound) pork tenderloin, trimmed
1 (14 ounce) can less-sodium beef broth
1/4 cup dry sherry
1 tbsp. tomato paste
6 (2 ounce) french breads
lettuce leaves
1. Preheat oven to 400 degrees 2. Combine the first 4 ingredients in a small bowl; add 1tsp. olive oil. Rub evenly over pork. Let stand 15 minutes. 3. Heat remaining 2 tsp. oil in a large oven proof skillet over medium-high heat. Add pork, cook 4 minutes, browning on all sides. Bake at 400 for 10 minutes or until a thermometer registers 160 degrees(slightly oink). Let stand 5 minutes. Remove pork from pan; cut diagonally across grain into 12 slices. 4. Return pan to medium-high heat; add broth, scraping pan to loosen browned bits. Add sherry and tomato paste; stir with a wire whisk. Bring to boil. Reduce heat; simmer 5 minutes. 5. Cut french rolls in half horizontally. Place 2 pork slices on bottom half of each roll; top with a lettuce leaf, if desired. Cover with roll tops. Serve with au jus. 6 servings 270 calories 7g fat 22g protein
tip: my tenderloin was 2 pounds and it took about an hour to get to 160 degrees. Not quite the ten minutes but well worth the wait.

low-fat tips

Here are a few tips that I have picked up regarding cooking low-fat. I will add to this list as I learn more or remember some I forgot.
1. The fewer the ingredients the better in a pre-made item
2. several low-fat substitutions are just as good as their counterparts. The non-fat are not but the low-fat are.
3. I buy the small paper plates at Costco because if our plates are smaller, our portions are smaller(we use paper plates all the time)
4. Use Canola oil instead of vegetable
5. Use yogurt instead of sour cream
6. I know I have others.

Low-fat Life

I have always had a desire to learn to cook low-fat foods. I have picked up a few recipes and pointers here and there on cooking low-fat throughout the last few years. This is the year though that I am going to do more about it. My brother has taught himself how to be a great cook and I am going to do the same only my recipes are going have half the fat of Tony's. I am posting it through a blog so that I may 1. use it as a recipe book for me and 2. so that I can share delicious recipes that I find with others.