Monday, August 11, 2008


Here are some of the recipes that Lisa, Anna and I made on our OAMC marathon.

Barbecue (Sloppy Joes)
Serves 7-10
2lbs ground beef 1 bottle (12oz.) chili sauce
2 medium onions, chopped 1 can (10 1/2 oz.) tomato soup
1 green pepper, diced salt to taste
1 C. celery, diced

In a heavy cooking pot add ground meat, onions, pepper and celery. Cook until meat is browned. Drain off fat. Add soup, chili sauce and salt. heat through and serve.

Cook fully and cool off before freezing.

Asian Pork Tenderloin

1/3 cup soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 T. Worcestershire sauce
2 T. lemon juice
4 cloves garlic, crushed
1 T. dry mustard
1 1/2 t. pepper
1 1/2 lbs pork tenderloin

In a small bowl, add first 8 ingredients; whisk until blended.
Place pork in a shallow dish, add marinade, turning pork to coat.
cover and refrigerate for 8 hours
remove pork from marinade, throw away marinade
place pork in a foil lined pan
bake at 450 for 25 minutes or until meat thermometer reads 160 degrees
let pork stand 5 minutes before serving.

For freezing, we just put the uncooked pork and the marinade in a Ziploc bag and put it in the freezer.

Chicken and Ham roll ups

4 chicken breasts
2 t Dijon mustard
1/8 t pepper
2 oz thin sliced fully cooked ham
2 T grated Parmesan cheese
non stick cooking spray
1 egg white
1 T skim milk
1/3 C fine dry bread crumbs
2 t reduced calorie margarine
1/2 t dried basil

Rinse chicken, pat dry. pound it to 1/4 inch thickness. Spread each breast with Dijon mustard and sprinkle with pepper. Place ham, cut to fit if necessary. sprinkle with parm cheese over entire chicken breast. Roll up from the short end and set aside, seam down

spray a shallow baking dish with nonstick spray. In a shallow bowl whist together egg white and milk. In another shallow bowl stir together bread crumbs, margarine and basil. Coat each chicken roll by dipping it in the egg white mixture. Place in prepared baking dish with seam side down.

Bake at 400 degrees for 30-35 minutes or til lightly browned and chicken is tender and no longer pink. If desired, garnish with lemon wedges. Makes 4 servings.

For freezing, just cool and put in a freezer container.

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