Oyster Bay Stew with Spinach
1 Tablespoon Butter
2 Cups Fresh Spinach, Chopped
1 Small Onion, Minced
500gr Fresh Oysters
4 Cups 1% Milk
2 Tablespoons Heavy Whipping Cream
Salt and Pepper To Taste
Heat butter in a medium pot. Add spinach and onions, sauté for 1-2 minutes. Add oysters and cook 3 minutes or until oysters start to curl. Add milk, salt and pepper, heat to just boiling. Serve immediately.
Makes two 500 calorie servings.
Classic Chef’s Salad
2 Cups Iceburg Lettuce
90gr Turkey, Julianned
30gr. Ham, Julianned
28gr Swiss Cheese, Julianned
1/2 Hard Boiled Egg, Sliced
1 Small Tomato, Sliced
1 Small Onion, Sliced
5 Cucumber Slices
1-2 Green Bell Pepper Rings
Salt, Pepper and Garlic Powder To Taste
Your Choice of Dressing
Cut lettuce into bite size pieces. Place lettuce into a large salad bowl or plate. Top lettuce with remaining ingredients. Serve immediately.
Makes one 500 calorie serving.
Californ-I-A Cobb Salad
2 Cups Romaine Lettuce Hearts
1 Medium Tomato, Chopped
1/2 Medium Sweet Onion, Chopped
1 1/2 Slices Bacon ,Cooked
1/2 Hard Boiled Egg, Diced
120gr. Cooked Turkey or Chicken, Diced
1/2 of a Medium Avocado, Diced
65gr. Roquefort Cheese, Crumbled
Dressing:
35gr Roquefort Cheese
1 Tablespoon Red Wine Vinegar
1/4 Teaspoon Worcestershire Sauce
1/8 Teaspoon Dijon Mustard
1/2 Garlic Clove, Minced
Salt and Pepper To Taste
1 Tablespoon Olive Oil
Tear lettuce into bite size pieces and place in a large salad bowl. Arrange tomato, onion, bacon, egg, turkey, avocado and 3/4 oz. of cheese in rows on top of lettuce.
Dressing:
Place 1/4 oz. cheese in a small bowl. Add vinegar, Worcestershire sauce, mustard, garlic,
salt and pepper, whisk until smooth. Slowly whisk in oil. Pour dressing over salad. Serve
immediately.
Makes one 500 calorie serving.
Papa’s Greek Salad
Make potato salad first:
Potato Salad
1/4 Cup Onions, Chopped
2 Tablespoons White Wine Vinegar
3/4 Cup Boiled Potatoes, Peeled and Chopped
1 Tablespoon Green Onion, Chopped
1 Tablespoon Fresh Parsley, Chopped
1 Tablespoon Mayonnaise
Salt and Pepper To Taste
Place onions and vinegar in a small bowl. Let set for 10 minutes. Drain. In a medium bowl, place potatoes, onions and parsley. Add mayonnaise, salt and pepper, toss lightly. Chill in refrigerator for 30 minutes.
Salad
Outside Lettuce Leaves
2 Cups Iceburg Lettuce, Shredded
1 Tomato Cut Into Eighths
4 Cucumber Slices
30gr Feta Cheese, Crumbled
2 Green Bell Pepper Rings
4 Slices Canned Beets (Not Pickled)
2 Large Shrimp, Cooked and Peeled
Line a large salad bowl or plate with outside lettuce leaves. Place the potato salad in the center. Cover the potato salad with lettuce. Arrange tomato and cucumber on top of the lettuce. Place feta cheese on salad. Arrange bell pepper, beets, shrimp, anchovies, olives, peppers, radishes and green onions on top of feta. Sprinkle salad with vinegar, oil, salt, pepper and oregano in that order. Serve immediately.
Makes one 500 calorie serving.
6 Anchovy Fillets
5 Greek Olives
2 Pepperoncini Peppers
2 Radishes
2 Green Onions, Whole
2 Tablespoon White Vinegar
1 Tablespoon Olive Oil
Salt, Pepper and Oregano To Taste
Bistro Beef Burgundy
2 Tablespoons Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Garlic Powder
360gr (Cooked Weight) Sirloin, Trimmed To 1/4” Fat
1 1/2 Tablespoons Vegetable Oil
1 Medium Onion, Chopped
1-3 Garlic Cloves, Minced
140gr. Burgundy Wine or Dry Red Wine
400gr. Can of Beef Broth
2 Cups Fresh Mushrooms, Sliced
2 Cups Large Flat Noodles, Cooked
Combine flour, salt, pepper and garlic powder in a medium bowl. Coat beef in flour mix, set aside. Heat oil in a large skillet. Add onion and garlic cloves, sauté for 5-10 minutes. Add floured beef and cook over medium high heat until meat is browned, stirring often. Add remaining ingredients and bring to a boil. Reduce heat and cook on medium low for 1 hour or until meat is tender. Serve over noodles.
Makes four 500 calorie servings.
Italiano Spaghetti with Meat Sauce
180gr. (Cooked Weight) 95/5 Ground Beef
1 Medium Onion, Chopped
1 Small Green Pepper, Chopped
4-6 Garlic Cloves, Minced
3 Cups Ragu® Traditional Spaghetti Sauce
410gr. Can of Diced Tomatoes
1 Tablespoon Sugar
70ml. Dry Red Wine
Salt and Pepper To Taste
Italian Seasoning To Taste
4 Cups Cooked Spaghetti
1 Cup Parmesan Cheese, Grated
In a large pot, brown ground beef with onion, green pepper and garlic on medium heat with a little salt. Add Ragu®, diced tomatoes, sugar, wine, salt, pepper and Italian seasoning. Bring to a boil, lower heat and cover. Simmer for 30-45 minutes, stirring occasionally. Place the meat sauce over hot spaghetti. Top with parmesan cheese. Serve immediately.
Makes four 500 calorie servings.