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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Carrot Hummus

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Serve this Diabetic-Friendly Hummus with Our Recipe for Wonton Crisps or Fresh Veggie Strips

 

 

 

INGREDIENTS

 One cup chopped carrots

One 15 ounce can garbanzo beans (chickpeas), rinsed and drained

¼ cup tahini (sesame seed paste)

2 TBSPS lemon juice

2 cloves garlic, quartered

½ tsp ground cumin

¼ tsp salt

2 TBSP snipped fresh parsley

Assorted dippers (such as toasted whole wheat pita bread triangles or veggie sticks

DIRECTIONS

         1. In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.

2. Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups

Recipe from Diabetic Living

 

Patriotic Red, White & Blue Salad

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Next Time You Go to a Holiday Potluck, Bring this Salad and See the Fireworks Fly!

 

 

 

 

INGREDIENTS 

  • 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 hard-cooked large eggs, finely chopped $
     
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

DIRECTIONS

  1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
  2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
  3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.
 
Recipe from cookinglight.com
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Wonton Cracker Crisps

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Wonton Crisps are Both Satisfying and Diet Friendly! 

Recipe Below is for Two Varieties:  Choose Sweet or Savory

 

 INGREDIENTS

Parmesan Chips:
1-10 Wonton Wrappers
Pinch Parmesan Cheese
Pinch Seasoning of choice (I used a blend of dried onion, garlic and sea salt)
Cinnamon & Sugar Chips:
1-10 Wonton wrappers
Pinch Cinnamon
Pinch Stevia (or sweetener of choice)

 

DIRECTIONS

1.  Line baking dish with foil sprayed with non-stick cooking spray or with parchment paper.

2.  Lay wonton wrappers out individually. 

3.  Sprinkle with toppings of choice, depending on which crisp you are making and lightly press into top of wonton wrapper.  (Or, to help seasonings stick, you can lightly spray tops with butter-flavored cooking spray before sprinkling on topping).

4.  Bake at 400-degrees for 10-15 minutes or until golden brown.

Recipe from dashingdish

Hollandaise Sauce

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 Our Friends at Weight Watchers Did it Again!  Created a Creamy and Smooth Hollandaise Sauce!

 

 

INGREDIENTS

2 large uncooked egg yolk(s)   
 2 Tbsp water     
 1/3 cup(s) regular butter, melted     
 2 tsp fresh lemon juice     
 1/4 tsp table salt, or to taste     
 1/4 tsp white pepper, or to taste     

 

DIRECTIONS

In a small metal bowl, using a stainless steel whisk, whisk egg yolks and water until completely blended and frothy.

  • Place bowl over double boiler over low heat; whisk constantly until thickened. Remove from heat and continue whisking to help cool a little.
  • Slowly whisk in melted butter; whisk in remaining ingredients. Serve warm. Yields about 1 tablespoon of sauce per serving.
Recipe from Weight Watchers

Lightened Up Classic Pesto Sauce

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Love Pesto?  I do! 

Usually High in Fat, You’ll Love this Lightened Versions!

 

 

 

INGREDIENTS

2 Tbsp pine nuts   
 2 cup(s) basil, leaves, fresh     
 1/2 cup(s) reduced-sodium chicken broth     
 1/4 cup(s) grated Parmesan cheese     
 1 Tbsp olive oil     
2 clove(s) (medium) garlic clove(s), peeled     
 1/2 tsp table salt    

 

DIRECTIONS

 

  • Place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool.
  • In a blender or food processor, combine nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.
Recipe from Weight Watchers

 

No Cook Easy Tomato Salsa

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This is Fresh and Zingy Tomato Salsa that Doesn’t Require Cooking and Whips Up in a Jiffy. 

Serve over potatoes, rice, as a dip, or on your favorite Mexican food

 

 

INGREDIENTS

 

  • 3 1/2 cups chopped cherry tomatoes (about 2 pounds)
  • 1 clove garlic, minced
  • 1/4 cup minced flat-leaf parsley leaves
  • 1/4 cup minced basil leaves
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp coarsely chopped fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp crushed red chili pepper flakes
  • 1/4 tsp freshly ground black pepper

DIRECTIONS

Combine all the ingredients in a large stainless steel or glass bowl. Let the sauce sit at room temperature for at least 30 minutes before serving.

Recipe from Weight Watchers

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