Monday, November 26, 2012
FYI: Elk is super lean so don't skimp on the added oil, otherwise you end up with tough dry elk.
3 TBSP vegetable oil
1 elk roast (3-4 lbs)
1 large onion, thinly sliced
3 celery stalks, thinly sliced
1 small bag of baby carrots or 3 large carrots, peeled and cut in pieces
2 cloves garlic, minced
1 tsp dry mustard
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp freshly ground black pepper
2 TBSP flour
1 can (10 oz) condensed tomato soup
1/2 cup beef broth
In a large skillet, heat 1 TBSP oil over medium-high heat. Add roast and cook, turning, until brown on all sides, about 8 minutes. Pour 2 TBSP oil into slow cooker and transfer roast to cooker.
Reduce heat to medium. Add onions, celery and carrots to skillet and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, mustard, thyme, salt and pepper and cook, stirring, for about 1 minute. Sprinkle mixture with flour and stir. Add romato soup and broth and cook, stirring, until thickened.
Pour mixture over roast, cover and cook on high 4-6 hours or low 8-12 hours, until meat is very tender.
This is excellent served with mashed potatoes.
Wednesday, November 21, 2012
1 bag of fresh cranberries
1 apple, washed and cored (peel on)
1 orange, rind on, seeds removed
1/4 cup agave or honey. More to taste if desired.
Place all ingredients in a blender and puree. If your blender isn't very big, start out with two batches to grind up the big chunks then combined to finish the puree.
Monday, October 1, 2012
1/2 cup soy sauce
12 oz Lemon-Lime soda pop
1/4 cup canola oil
1/2 tsp horseradish (optional)
4-5 chicken breasts
Combine first 4 ingredients in a ziploc bag or bowl with a lid. Add chicken breast and marinate at least 30 minutes (the longer the better, I prefer overnight). Grill chicken over medium heat until cooked all the way through.
Sunday, August 5, 2012
1 whole cooked rotisserie chicken
1/4 cup mayo
1/2 cup plain greek yogurt
1 cup small-diced celery (about 2 stalks)
1 1/2 Tablespoons chopped fresh tarragon leaves
or 1 1/2 teaspoon dried tarragon leaves
2 teaspoons salt
1 teaspoon pepper
Bread of choice
Remove meat from chicken and shred or chop into bite-sized pieces. Place the chicken in a bowl and add the mayo, yogurt, tarragon, celery, salt and pepper. Toss well.
Spread chicken mixture on bread. Top with salad leaves and enjoy!
Wednesday, April 4, 2012
3 cups (12 ounces) uncooked penne (tube-shaped pasta)
- 1 (12-ounce) carton 2% low-fat cottage cheese
- 1/2 cup (2 ounces) finely shredded sharp cheddar cheese
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 3 tablespoons panko (Japanese breadcrumbs)
- 1 tablespoon minced fresh flat-leaf parsley
- 1. Preheat oven to 375°.
- 2. Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.
- 3. Place cottage cheese in a food processor; process until smooth. Add cheddar cheese, 1/4 cup Parmesan cheese, salt, and pepper. Blend until smooth. Add the cheese mixture to pasta, and stir well. Spoon mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
- 4. Combine remaining 1/4 cup Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture. Bake at 375° for 10 minutes.
- 5. Preheat broiler (do not remove dish from the oven).
- 6. Broil pasta 1 minute or until top browns.
Saturday, February 11, 2012
20 oz. pkg. ground turkey
1 t. rubbed or ground sage
1 t. ground black pepper
1/4 t. red pepper flakes
In large bowl, combine turkey and seasonings. Mix thoroughly. Shape into patties (for calorie calculation, it is easiest to make 20 1 oz. patties). Heat skillet sprayed with Pam. Add patties and cook thoroughly until no longer pink inside.
Patties may also be frozen, and warmed up in the microwave for a quick breakfast.
Saturday, February 4, 2012
8 oz. water chestnuts
1 c. sliced mushrooms
5 green onions
6 (or more!) baby carrots (can grate these instead of chop)
Chop all of these really small (or the Pampered Chef food chopper works well)
Cook 1 pound ground lean turkey or chicken in 1 T. olive oil or cooking spray. Cook until just a little pink left in meat, then add veggies. Cook until meat is done.
Add sauce and cook just a minute longer.
Serve in iceberg, romaine, or butter lettuce leaves
3 T. soy sauce or liquid aminos
2 T. sugar
3 cloves crushed garlic
1 1/2 t. rice vinegar or red wine vinegar