Contents
AUTHENTIC GERMAN POTATO SALAD ............................................................................................................5
QUICK BAKED ZUCCHINI CHIPS ..................................................................................................................... 27
HONEY ORANGE GREEN BEANS..................................................................................................................... 40
PICO DE GALLO................................................................................................................................................... 51
TASTY COLLARD GREENS................................................................................................................................ 67
AUTHENTIC GERMAN POTATO SALAD
Servings: 4 | Prep: 30m | Cooks: 20m | Total: 50m NUTRITION FACTS
Calories: 183 | Carbohydrates: 32.2g | Fat: 3.9g | Protein: 5.4g | Cholesterol: 10mg
INGREDIENTS
3 cups diced peeled potatoes
3 tablespoons white sugar
4 slices bacon
1 teaspoon salt
1 small onion, diced
1/8 teaspoon ground black pepper
1/4 cup white vinegar
1 tablespoon chopped fresh parsley
2 tablespoons water
DIRECTIONS
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
RED LENTIL CURRY
Servings: 8 | Prep: 10m | Cooks: 30m | Total: 40m
NUTRITION FACTS
Calories: 192 | Carbohydrates: 32.5g | Fat: 2.6g | Protein: 12.1g | Cholesterol: 0mg
INGREDIENTS
2 cups red lentils
1 teaspoon chili powder
1 large onion, diced
1 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons curry paste
1 teaspoon minced garlic
1 tablespoon curry powder
1 teaspoon minced fresh ginger
1 teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 teaspoon ground cumin
DIRECTIONS
Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
Stir in the tomato puree, remove from heat and stir into the lentils.
PORK CHOPS FOR THE SLOW COOKER
Servings: 6 | Prep: 5m | Cooks: 6h | Total: 6h5m NUTRITION FACTS
Calories: 146 | Carbohydrates: 10.6g | Fat: 4.3g | Protein: 16g | Cholesterol: 36mg
INGREDIENTS
6 boneless pork chops
1/4 cup ketchup
1/4 cup brown sugar
2 cloves garlic, crushed
1 teaspoon ground ginger
salt and pepper to taste
1/2 cup soy sauce
DIRECTIONS
Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).
BASIL CHICKEN OVER ANGEL HAIR
Servings: 4 | Prep: 15m | Cooks: 20m | Total: 35m NUTRITION FACTS
Calories: 362 | Carbohydrates: 37.8g | Fat: 10.8g | Protein: 28.4g | Cholesterol: 57mg
INGREDIENTS
1 (8 ounce) package angel hair pasta
2 cups boneless chicken breast halves, cooked and cubed
2 teaspoons olive oil
1/4 cup chopped fresh basil
1/2 cup finely chopped onion 1/2 teaspoon salt
1 clove garlic, chopped 1/8 teaspoon hot pepper sauce 2 1/2 cups chopped tomatoes 1/4 cup Parmesan cheese
DIRECTIONS
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
GARLIC GREEN BEANS
Servings: 5 | Prep: 10m | Cooks: 15m | Total: 25m NUTRITION FACTS
Calories: 157 | Carbohydrates: 9.3g | Fat: 11.9g | Protein: 4g | Cholesterol: 11mg
INGREDIENTS
1 tablespoon butter
2 (14.5 ounce) cans green beans, drained
3 tablespoons olive oil
salt and pepper to taste
1 medium head garlic - peeled and sliced
1/4 cup grated Parmesan cheese
DIRECTIONS
In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.
BLACK BEANS AND RICE
Servings: 10 | Prep: 5m | Cooks: 25m | Total: 30m NUTRITION FACTS
Calories: 140 | Carbohydrates: 27.1g | Fat: 0.9g | Protein: 6.3g | Cholesterol: 0mg
INGREDIENTS
1 teaspoon olive oil
1 1/2 cups low sodium, low fat vegetable broth
1 onion, chopped
1 teaspoon ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
3/4 cup uncooked white rice
3 1/2 cups canned black beans, drained
DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
POLLO FAJITAS
Servings: 5 | Prep: 15m | Cooks: 10m | Total: 55m | Additional: 30m
NUTRITION FACTS
Calories: 210 | Carbohydrates: 5.7g | Fat: 8.3g | Protein: 27.6g | Cholesterol: 113mg
INGREDIENTS
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon cider vinegar
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 onion, thinly sliced
1 teaspoon chili powder
1 green bell pepper, sliced
1 clove garlic, minced
1/2 lemon, juiced
1 dash hot pepper sauce
DIRECTIONS
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.
SIMPLE ROASTED BUTTERNUT SQUASH
Servings: 4 | Prep: 15m | Cooks: 25m | Total: 40m NUTRITION FACTS
Calories: 177 | Carbohydrates: 30.3g | Fat: 7g | Protein: 2.6g | Cholesterol: 0mg
INGREDIENTS
1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 cloves garlic, minced