Lamb Chops with Cracked Pepper and Rosemary

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Succulent Lamb Chops!

 

 

INGREDIENTS

 

 2 to 3 tablespoons coarsely-crushed black peppercorns
8 small loin lamb chops
1/2 tablespoon extra-virgin
olive oil
1/2 teaspoon coarse salt
1/2 cup beef broth
1/4 cup freshly-squeezed
lemon juice
2 tablespoons butter
1 tablespoon freshly-chopped
rosemary leaves

DIRECTIONS

Place pepper on a plate and press each chop firmly into pepper and press in with your hands.

In a heavy frying pan over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef broth and lemon juice; continue to cook until the lamb chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 120°F.

Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.

Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.

Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve.

Makes 4 servings.   287 Calories. 

Recipe from whatscookingamerica.net


 

 

 

 

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Tuna-Broccoli-Apple Salad

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       A Colorful Cool Summer

Salad for Dinner!

 

INGREDIENTS:

2 cups dry broccoli cole slaw

1/3 cup chopped apple (about 1/2 apple)

One 2.6-oz. pouch StarKist® Albacore White Tuna in Water

2 tbsp. low-fat sesame ginger dressing

DIRECTIONS:

In a medium bowl, mix cole slaw, apple, and tuna.

Top with dressing and toss to coat. Enjoy!

Recipe from Skinny Girl for Star Kist Tuna

Gnocchi with Zucchini Ribbons and Parsley Brown Butter. 320 Calories per Serving!

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Nutty Brown Butter Accentuates the Goodness in this Italian Inspired Dish

 

 

 

 

INGREDIENTS

  • 1 pound(s) fresh or frozen gnocchi
  • 2 tablespoon(s) butter
  • 2 medium shallots, chopped
  • 1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
  • 1 pound(s) cherry tomatoes, halved
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) grated nutmeg
  • Freshly ground pepper, to taste
  • 1/2 cup(s) grated Parmesan cheese
  • 1/2 cup(s) chopped fresh parsley

DIRECTIONS

Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.

  1. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

Recipe from eatingwell.com

Zucchini Ragout

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Fresh and Filling when Served Over Whole Wheat Pasta or Rice.  This Satisifies that “Pasta Hunger” nicely!  Great Vegetarian Dinner

 

 

INGREDIENTS

2 medium to large zucchini, diced
2-3 plum tomatoes, diced
2 garlic cloves, crushed
3-5 kalamata olives, chopped
1 tbsp fresh oregano
1/4 tsp red pepper flakes
olive oil
salt + pepper

Cooked whole wheat pasta or rice

DIRECTIONS

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the zucchini and garlic, and cook for about 5 minutes, or until golden brown. 

2. Add the tomato and olives, and cook for 2-3 minutes. Season with the red pepper flakes, salt and pepper. Finish with fresh oregano, and serve over whole wheat pasta or rice.

Recipe from The Fit Cook


 

 

 

 

Broccoli Rabe and Ricotta Penne

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This Light and Delicious Pasta is Full of Good-For-You Nutrients and Doesn’t Require a Heavy Sauce! 

 

 

 

Prep time: 10 minutes
Cook time: 15 minutes
Makes: 6 servings

INGREDIENTS:

Salt
1 bunch broccoli rabe
12 ounces whole wheat penne
1 tablespoon extra virgin olive oil
2 lean Italian turkey sausages, casings removed
1/2 medium red onion, thinly sliced
1 garlic clove, sliced
Small pinch crushed red pepper flakes
2 tablespoons tomato paste
1/4 cup part-skim ricotta
2 tablespoons grated Parmesan

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add the broccoli rabe; cook for 4 minutes. Transfer the broccoli rabe to a colander. When it’s cool enough to handle, chop into bite-size pieces.
2. Add the penne to the same pot of boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water before draining the penne.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausages, onion, garlic, and red pepper flakes and cook, crumbling the sausage with a wooden spoon, until browned, 8 minutes. Add the chopped broccoli rabe and saute until tender, about 2 more minutes. Add the tomato paste and cook, stirring until well combined, about 1 minute.
4. Adjust the heat to low and add the pasta to the skillet. Toss to combine the ingredients, adding a little of the reserved cooking water if the mixture seems dry. Stir in the ricotta and Parmesan, take the pan off the heat, and toss well. Serve immediately.

Nutrition facts per serving: 342 calories, 18g protein, 47g carbohydrate, 8g fat (1.8g saturated), 2g fiber

Recipe from Fitness Magazine

Summer Thanksgiving: Grilled Turkey Burgers

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Thanksgiving Dinner in the Summer with Jazzed Up Grilled Turkey Burgers!

Only 285 Calories!

 

 

 

 

INGREDIENTS

  • 1/2 cup finely shredded carrot
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoons fat-free milk
  • 1/4 teaspoon dried Italian seasoning, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 12 ounces uncooked ground turkey breast or chicken breast
  • 1 cup mixed baby greens
  • 4 whole wheat hamburger buns, split and toasted
  • 1/2 cup whole cranberry sauce

 

DIRECTIONS

In a medium bowl, stir together carrot, green onions, bread crumbs, milk, Italian seasoning, salt, and pepper. Add ground turkey; mix well. Shape the turkey mixture into four 1/2-inch-thick patties.

Place patties on a greased grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until patties are done (165 degrees F),* turning once halfway through grilling.

Arrange mixed greens on bottoms of buns. Top with grilled patties and cranberry sauce; replace top halves of buns.

 

  • Tip: Broiling Directions:  Place patties on greased unheated broiler pan rack. Broil 4 to 5 inches from the heat for 11 to 13 minutes or until done (165 degrees F),* turning once halfway through broiling
  • Tip: *Test Kitchen Tip:  The internal color of a burger is not a reliable doneness indicator. A turkey or chicken patty cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Recipe from Heart Healthy Living Online

Mushroom Stuffed Pork Tenderloin

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Looks Fancy, Tastes Great, and a Wonderful Special Occasion Meal! 

 

 

 

INGREDIENTS

  • 1 pound mushrooms, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 1/4 teaspoons freshly ground pepper, divided
  • 2 teaspoons fresh sage, chopped, divided
  • 2 teaspoons fresh thyme, chopped, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 2 pork tenderloins, (1-1 1/4 pounds each), trimmed

DIRECTIONS

Preheat oven to 400°F.

  1. Toss mushrooms, garlic, 1 tablespoon oil, 1/4 teaspoon pepper, 1 teaspoon sage, 1 teaspoon thyme and 1/2 teaspoon salt in a large bowl. Transfer to a roasting pan and roast in the oven for 5 minutes. Stir and continue roasting until the mushrooms are soft and fragrant, 5 to 10 minutes more. Set aside to cool.
  2. To butterfly tenderloins, lay one tenderloin on a large cutting board. Holding the knife blade flat, parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the flaps remain attached. Open up the flaps as you would open a book. Cover with plastic wrap. With a meat pounder, rolling pin or heavy pan, pound the meat to an even 1/4-inch thickness. Butterfly and pound the remaining tenderloin.
  3. Divide the mushroom mixture between the tenderloins, spreading evenly and leaving a 1-inch border all around. Starting with a long side, roll up each tenderloin to enclose the filling, then tie the roasts at 2-inch intervals with kitchen string. Combine the remaining 2 teaspoons pepper, 1 teaspoon sage, 1 teaspoon thyme and 1 teaspoon salt in a small bowl. Rub the mixture all over the tenderloins.
  4. Increase oven temperature to 450°F.
  5. Heat the remaining 1 tablespoon oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
  6. Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. Remove the string, cut the pork into 1-inch-thick slices and serve with Tomato Salsa Verde on the side.

Makes 8 Servings

252 Calories per Serving

Recipe from Eating Right Magazine

 

 

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