Simple advice for a better life.

Dill Cream SauceEuropeans love serving various home-made sauces with their meats and potatoes.

Even though pasta and rice often accompanies meat dishes,  potatoes are most popular.

One of those sauces widely used in Eastern Europe, is a Fresh Dill Cream Sauce, which pairs great with Varenyky, Meatless Holubtsy, Palushky, Kendle, Vegetarian Burgers, etc.

This sauce is mostly prepared during the summer months, while fresh Dill is readily available, but frozen dill is just as suitable (fresh dill freezes very well, and can last until a new crop is available in late spring).

This recipe yields 1 – 1.5 cups of sauce.

Fresh Dill Sauce – Eastern European Recipe

Fresh Dill Sauce – Eastern European Recipe

Ingredients

  • 1 Tbsp. Canola oil, or butter
  • 1 Tbsp. Onion, chopped
  • 2 Garlic cloves, minced
  • 1 Tbsp. All-purpose flour (I use unbleached)
  • 3/4 cup Chicken Broth, or Vegetable Broth
  • 1/8 tsp. Paprika (optional)
  • Pinch of Turmeric or Yellow Mustard powder
  • 3 Tbsp. Dill weed, chopped (fresh or frozen)
  • 1 Tbsp. Sour Cream (regular or light)
  • Salt and Pepper to taste

Instructions

  1. Heat oil in a medium saucepan, add onions, and saute 2 minutes. Stirring frequently.
  2. Add garlic and cook another minute.
  3. Mix in flour, stir well to incorporate, and cook for 1 minute.
  4. Slowly add in broth, mixing continuously, to create creamy mixture.
  5. If sauce is too thick, add little bit more broth, or water.
  6. Add dill, and seasonings.
  7. Turn off heat.
  8. Temper sour cream with little bit of the warm sauce, then add the mixture to the dill sauce.
  9. Serve hot, over your favorite dish.
  10. Keep it refrigerated for later use, at which time you might have to thin it out a bit, by adding more broth or water.

Notes

Dill Cream Sauce pairs well with meatless cabbage rolls (Holubtsi), Potato Varenyky, Halushky (Gnocchi), Veggie Burgers, Spinach Turkey Meatballs, Mashed potatoes, etc.

http://suburbangrandma.com/culture/fresh-dill-sauce-eastern-european-recipe/

 

Orange Broccoli Chicken Stir Fry 2I successfully completed Phase II of the Fat Smash Diet, and am hoping that some of you have joined me on this mission.

Wishing you success on your journey to healthful lifestyle…:-)

Since many of the Weight Watchers recipes are suitable for Phase III of the Fat Smash Diet, I am sharing some of the ones I  tested and loved.

Today’s post for the Orange Chicken with Broccoli is also a very lean dish, delicious and simple to prepare.

I enjoyed this dish with brown rice and veggies, since potatoes and white rice are excluded from the Fat Smash Diet.

This recipe yields 4 servings.

Orange Chicken with Broccoli – Weight Watchers Recipe

Orange Chicken with Broccoli – Weight Watchers Recipe

Ingredients

  • 2 Chicken breasts, boneless and skinless, cut against grain, into 1/2 inch strips
  • 2 tsp. Canola oil
  • 1 Tbs. Ginger. fresh, peeled and minced
  • 2 Garlic cloves, minced
  • 2 cups broccoli florets, cut to small sections (halved or quartered)
  • 1/4 cup Water
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup orange juice
  • 3 Tbs. Soy sauce, low-sodium
  • 1 tsp. Corn starch
  • 1 Tbs.Water
  • 1 Orange, peeled and sectioned (I used 1/2 orange for juice, and 1/2 for sections)
  • Salt and Pepper to taste

Instructions

  1. Heat oil over medium heat in a nonstick medium saucepan.
  2. Add the chicken strips, and saute 2 minutes on each side.
  3. Add the ginger and garlic, and cook 1 minute longer.
  4. Transfer chicken in to a plate, cover, and set aside.
  5. Add water and broccoli to the sauce pan, cover and simmer for 3 minutes. Stirring at least once.
  6. In a small bowl, mix the orange juice, broth and soy sauce.
  7. Return chicken to the saucepan, stir in orange juice mixture.
  8. Dissolve the corn starch with 1Tbs. of water, and add to saucepan.
  9. Bring to boil, lower heat and simmer until thickened, folding gently to coat the veggies and meat.
  10. Season with salt and pepper.
  11. Add orange slices, and serve.
http://suburbangrandma.com/culture/orange-chicken-with-broccoli-weight-watchers-recipe/

Broccoli and Steak Stri Fry - 3My favorite diet to follow is The Fat Smash Diet, however I know many others who prefer the Weight Watchers Diet.

Do whatever works the best for you.

All that matters, is that you eat healthy and stay in  motion, so you not only look great, but also feel energized and confident about yourself.

Your body will reward you now, and especially in your “Golden Years”, so you can continue to enjoy life rather than spending time and money in medical facilities.

I found a recipe for a delicious looking dish, Weight Watchers Beef and Broccoli Stir Fry.

It was pretty quick and easy to prepare, and quite delicious.

Best of all, it’s ONLY 5 points per serving.

This recipe yields at least 4-5 servings.

Beef and Broccoli Stir Fry – Weight Watchers Recipe

Beef and Broccoli Stir Fry – Weight Watchers Recipe

Serve as is, or with a small serving of Brown Rice...count your points...

Ingredients

  • 3/4 lbs. Sirloin beef
  • 2 1/2 Tbs. Cornstarch, divided
  • 1/4 tsp. Kosher salt
  • 2 tsp. Canola oil
  • 1 cup Chicken broth, low-sodium
  • 5 cups Broccoli florets, fresh
  • 1 Tbs. Ginger root, minced
  • 4 garlic Cloves, minced
  • 1/4 tsp. Red pepper flakes
  • 1/4 cup Water
  • 1/4 cup Soy sauce, low-sodium

Instructions

  1. Rinse the Sirloin beef, and trim off all fat, and membranes.
  2. Slice, against grain, into thin strips (2 millimeters thick).
  3. Spread out on a cutting board.
  4. Mix 2 Tbs. cornstarch with 1/4 tsp.of salt; sprinkle over the meat to coat evenly.
  5. Heat 2 tsp. canola oil in a deep frying pan, add the meat in one layer.
  6. Cook 2 minutes on each side.
  7. Transfer to a bowl, and set aside for now.
  8. Add 1/2 cup of broth into pan, to deglaze it.
  9. Add broccoli florets to the pan, cover it and cook 2 minutes, stirring at least twice.
  10. Uncover, add ginger, garlic and red pepper flakes.
  11. Cook 1 minute.
  12. In a separate cup, mix remaining 1/2 Tbs.cornstarch, with 1 Tbs. water, to dissolve, then add 1/2 cup of broth and soy sauce. Pour over broccoli.
  13. Simmer for 1 minute, to thicken slightly.
  14. Gently fold in beef.
  15. Serve hot.
http://suburbangrandma.com/saving-money/beef-and-broccoli-stir-fry-weight-watchers-recipe/

Portobello Mushroom Vegetarian BurgerThe Great Lent is here already, at least for the Eastern Rite Catholics, therefore I will share my new meatless recipe for Portobello Veggie Burgers.

These burgers are not only great for lent, but anytime when you feel like taking a break from eating meat.

If you wish to view a list of my previous 25 meatless recipes for the Lent season, please click on this link to enjoy.

These burgers may be served with a salad, as I did, but also on a bun with your favorite toppings.

This recipe yields 10 burgers (1.5 oz each).

Portobello Veggie Burger – Vegetarian Recipe

Portobello Veggie Burger – Vegetarian Recipe

Serve with your favorite topping, or with a dollop of Coarse Ground Dijon Mustard, as I did.

Ingredients

  • 2 cups Portobello mushrooms, peeled and diced
  • 1 Tbs. Olive or Canolo oil
  • 2 Garlic cloves, chopped
  • 1/2 cup Red onion, chopped
  • 1 Tbs. Montreal Steak Seasoning
  • 1 Tbs. Worcestershire sauce
  • 1/4 c Parsley, chopped
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Paprika
  • 1/4 tsp. Oregano
  • 2 cups Black Beans, separated to 1-1/2 c and 1/2 c
  • 2 cups Broccoli florets, chopped
  • 3 Eggs, beaten
  • 3/4 cup Parmesan cheese
  • 1/3 cup Quick Cooking Oats
  • 3/4 cup Panco crumbs
  • Cooking spray, and olive oil

Instructions

  1. Mash, or pulse in food processor, 1.5 cups of Black beans. Set aside the remaining 1/2 cup of beans.
  2. In a saucepan, add 1Tbs. oil, and saute the onions and garlic for 2 minutes.
  3. In a large bowl, mix the mashed beans, mushrooms, onions/garlic, all seasonings.
  4. Fold in the broccoli and 1/2 cup of reserved beans.
  5. In a separate bowl mix the eggs with Panco crumbs, quick oats, and Parmeson cheese.
  6. Fold into the bean mixture.
  7. Line a cookie baking sheet with foil paper, spray with cooking spray.
  8. Using 1/2 cup of mixture, form burgers.
  9. Place burgers on the greased pan, brush tops with olive oil.
  10. Bake in preheated oven, at 350 F, for 4 minutes per side, turning them over once halfway through.
  11. Remove from oven, brush tops with olive oil (optional), and serve.
http://suburbangrandma.com/saving-money/portobello-veggie-burgers-vegetarian-recipe/

Sausage and Kale soup 1I am on a soup cooking kick, as the cold winter weather is getting to me already.

We don’t have much snow here, but the cold, windy days are just as bad.

This time I cooked up a large pot of quite delicious Italian Sausage and Kale soup.

As always, I will share my recipe with you, to warm up your heart and spirit for the next 6 weeks of winter….:-)

This recipe yields 8-10 servings.

Hearty Sausage and Kale Soup – Recipe

Hearty Sausage and Kale Soup – Recipe

Serve it as is, or with 2 Tbs. of cooked pasta, or a slice of hot garlic bread.

Ingredients

  • 1 lb. Sweet Italian Sausage link
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 tsp. black pepper
  • salt to taste
  • 1 tsp. oregano
  • 1/2 tsp. paprika
  • 32 oz. chicken broth
  • 3 cups of water
  • 1 can (15 oz) cannelloni beans, rinsed
  • 1 can diced tomatoes, undrained
  • 2 cups Kale, chopped (stems removed)
  • 1/2 cup mozzarella cheese, reduced fat, shredded
  • 2 cups cooked pasta (rotini,elbow, small shell) -optional

Instructions

  1. Fill a 6 quarts pot with broth and water, and bring to boil.
  2. Add 1 tsp. olive oil into a frying pan, and saute the Italian Sausage, 5 minutes on each side.
  3. Remove and cut into chunky slices, and set aside.
  4. Add the chopped onions into the same pan and saute 2 minutes.
  5. Add garlic and saute 1 minute longer.
  6. Return the sausage back to the pan and fry another minute with the onion and garlic, stirring frequently.
  7. Scoop out the sausage and onion mixture into the pot of broth.
  8. Pour in the tomatoes, rinsed beans, and spices.
  9. Bring to boil.
  10. Add chopped Kale, and cook 2 more minutes.
  11. Add salt to taste.
  12. Serve hot, as is, or with 1-2 Tbs. of cooked pasta, and or garlic bread.
  13. Garnish with shredded mozzarella cheese.

Notes

You may use Turkey or Chicken Sausage, in place of Italian Sausage.

http://suburbangrandma.com/saving-money/hearty-sausage-and-kale-soup-recipe/

 

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