Turkey Crack Slaw, Weight Watcher Friendly

I recently went to my Weight Watcher meeting, and everyone was talking Crack Slaw. Yes! CRACK as in, I  CAN”T STOP EATING I!  And its delicious. The varieties made with ground turkey,  ground turkey breast, ground chicken or ground chicken breast are the lowest in calories. 4 servings per recipe.

Image result for turkey crack slaw

There is also no wrong way to make it, 1 lb of ground meat, Turkey, Beef, Chicken, Pork , Lamb, even Buffalo(Bison). 1 lb. of angel hair slaw or any other slaw including broccoli slaw. Spices, Ginger,  Vinegar, onion and Garlic. Cook in a Wok, a  saute pan or a crock pot. Also, the crack slaw once prepared can be used to make Asian egg rolls, use the Pad Thai Crack Slaw recipe listed second.

Basic low Calorie Turkey Crack Slaw

  • 1 lb of ground turkey breast
  • one medium onion diced fine
  • 1 -2 cloves of garlic minced, or 1/4 tsp garlic powder
  • 1 bag of fine Angel hair coleslaw, standard coleslaw is acceptable
  • 2 tsp of grated fresh ginger or 1/2 tsp powdered ginger
  • 1 tablespoon vinegar
  • 1/2 cup vegetable broth, chicken broth or water as needed
  • Salt and pepper to taste
  • optional spices are hot pepper flakes, onion powder, garlic powder
  • Cooking spray, or 2 tsps of your favorite healthy oil

Pre-spray your wok or saute pan or heat oil of your choice. Use a medium heat setting as you saute,  not burn your next ingredients the diced onion and garlic, cook until softened, and ginger, saute about 1 minute

Add Ground turkey, brown and chop fine as sauteing. Once browned,  add the bag of slaw, spices and vinegar. Stir meat and coleslaw until the slaw is well wilted. You may add broth a small amount at a time to keep the contents of the pan not to burn.  If you add too much broth it will cook off. Serve while hot

***** sub any ground meat

Pad Thai Taste Crack Slaw extra low calorie

  • 1 lb of ground Chicken Breast
  • one large onion diced fine
  • 2 scallions, shopped
  • 2 cloves of garlic minced, or 1/4 tsp garlic powder
  • 2  bags of fine Angel hair coleslaw, standard coleslaw is acceptable
  • 1/2 cup shredded carrots optional
  • 1 Tbs of grated fresh ginger
  • 2 tsp of Asian 5 spice powder
  • 2 tablespoon Rice wine vinegar
  • 1/4 cup soy or teriyaki sauce, **Gluten free are availble
  • 1/2 cup vegetable broth, chicken broth
  • Salt and pepper to taste
  • optional spices are hot pepper flakes, onion powder, garlic powder or Sirracha,
  • Chopped cilantro as a garnish optional
  • Cooking spray, or 2 tsps of your favorite healthy oil

Pre-spray your wok or saute pan or heat oil of your choice. Use a medium heat setting as you saute,  not burn your next ingredients the diced onion and garlic, cook until softened, and ginger, saute about 1 minute

Add Ground turkey, brown and chop fine as sauteing. Once browned,  add the bag of slaw, 5 Asian five spice powder and vinegar. Stir meat and coleslaw until the slaw is well wilted. You may add broth a small amount at a time to keep the contents of the pan not to burn.  If you add too much broth it will cook off. Finish by stirring in soy or Teriyaki and serve.

****For not so low call make with ground pork.

Either dish may be cooked in a crock pot, Saute meat, add to crock pot, add all ingredients  plus 1 cup of additional broth. Cook on low. 3 hours

 

 

 

Chimichurri Sauce

chimmi steakHaving steak and want to perk things up? Pretend you are just back from Miami, whip up a Miami favorite, an Argentinian Chimichurri sauce over Beef.  The sauce is great also with Pork, lamb and Chicken.

Make this sauce ahead, great for sirloin, ribeye, flank and skirt steaks.

Its a Cilantro/parsley pesto like sauce.  I am going to experiment with the ingredients listed  for the best taste, any suggestions? Steffie prefers straight Cilantro  without the parsley.

Basic Combo of the items below,   add all in a food chopper or  processor

  • 1 bunch approx. 1 cup of either Cilantro or fresh Parsley or a combination, washed and trimmed of stems.  Towel dried before processing
  • 1/2 tsp dried oregano
  • 1 tablespoon  Vinegar, lime or lemon juice, aiding in preserving green color
  • 1/2 cup of your preferred oil, olive, canola or vegetable
  •  1/4 tsp of salt and pepper
  • 1/4 tsp Pepper flakes optional
  • Fresh or jarred garlic to taste, optional.

Spoon over steak right off the grill, add a wedge of lime to each plate

 

Short Rib Chili – Winter Pleaser

This may be the most decadent chilli you will ever taste, Rich, Savory, and you can  make it as spicy as you would like. Great for a holiday party or football tailgating. Serves 6 or more. If you are calorie counting it isn’t for you.  Take multiple opportunities to remove fat, once after roasting, and once after the long cooking. The  rendered fat can be preserved in the freezer as a starting base instead of using oils and other fats. Just remember it will have a spicy kick.srib chili

To cook this delicious, satisfying chili you need  5-10 hours of cooking minimum, but it’s worth every bite.

  • 5 pounds of short ribs, meaty beef back ribs, or combination of 1lb marrow bones and  4 lbs. well marbleized chuck
  • 1 very large onion  sliced
  • 1 large carrot chopped
  • 4 cloves garlic
  • Spice mixture, Fajita spice, taco mix, prepacked Chili Spice or make your own blend  with Chili powder, garlic powder, Paprika, cumin
  • 2 whole jalapenos or pablano peppers  ** substitute with a small can of Goya brand chipoltes in sauce
  • 1 can 28oz  kitchen ready tomatoes,  sauce, puree, or 2 cups chopped fresh tomatoes
  • 2 tablespoon fresh Cilantro optional
  • salt and pepper
  • 4-8 cups  stock, Beef chicken, or vegetable
  • 1 cup mixed green peppers  in 1 inch pieces
  • 2 cups of  cooked mixed beans, black, white,or red,  for an option to an all meat chilli

preheat oven to 350 degrees

in large roasting pan,  place onion, garlic cloves, carrots and whole jalapenos on the bottom,

evenly distribute and coat spice mixture on all sides of meat and bones,  place meat and bones In one layer on top of the  base of sliced onions and carrots.

roast in oven for 1 1/2 hours  turn frequently to brown,  the more the beef and onions are caramelized the richer the flavor.

Remove from oven until cool enough to work with.  Remove all gristle and cartilage. At this time you may want to keep the bones, to increase flavor.

Place all ingredients from the roaster into a large dutch oven/stock pot or crock-pot, except  whole jalapenos/pablanos.  Seed and preserve for final step.

Add crushed tomatoes, Cilantro, green,red and yellow peppers and enough broth to cover the meat. Skim fat before next step. Simmer on low for 1 hour on top of the stove.  If using crock pot 2 hours on high.

Remove from heat, remove all bones and excess fat. Meat should be at a point where it can be easily shred. If you want to have beans in your chili now is the time to add them. Finely chop the jalapeno or pablanos that had been seeded. Simmer an additional 2 hours to 4 hours on top of the stove or 8 hours  in crock pot on low. Add salt and pepper and spices to taste. If mixture is too dry add more broth to reach the consistency of chili, if mixture is too wet, allow to simmer with lid off until liquid is reduced. The longer you cook the better it tastes.  This may be a two day process. **** continue to add spice salt and pepper to taste.

Serve as an entree with Rice, creamy Polenta, taco shells, or crusty rolls, Gluten free eating?  Try Udi’s new line of hotdog and hamburger rolls, they are  the best find! How about Gluten-free Corn bread.

If you have additional time you can chill between steps and skim chilled fat. A pressure cooker can be used  to speed up the first simmering process. instead of 1 hour,  use pressure cooker 30 minutes with 3 cups of beef broth as the liquid.

How Tenderized Beef Could Make You Very Sick

If you enjoy a nice juicy steak when going out to eat, be sure to read this article.

Apparently the process used to tenderize and marinate steaks can actually lead to more bacteria inside the steak then would normally be present.  And if the meat is not properly cooked, as often happens at restaurants, people eating it could get very very sick.

Hollow needles are sometimes used to inject flavorings, or what the industry calls “digestive agents.” Marinades also may be added to meat, which can add to contamination risks.

Surveys of beef producers by the USDA found that most use mechanical tenderization to improve quality.

A large percentage of mechanically tenderized meat – the industry produces at least 50 million pounds a month – winds up in family-style restaurants, hotels, hospitals and group homes.

But a more recent study published last year in the Journal of Food Protection found that bladed and marinated steaks were two to four times riskier than those that had not been mechanically tenderized.

For example, some in the beef industry acknowledge that they do not test their mechanically tenderized steaks for E. coli, as they do ground beef, because they believe the risk of illness is lower.

Plants that do test meat must make results available to federal inspectors if asked, but they are not required to alert the government of results that are positive for pathogens.

Don’t eat undercooked meats and when in doubt, throw it out. Or ask the chef how the meat was really prepared.  It’s your life and it’s too important to risk it on bad food.

Mcdonald’s Under 400 Calorie Menu

This is the new menu that will appear at Drive ups and Counters at McDonald’s

restaurants. The long and the short, they say that 80% of their selections are UNDER 400.

I know its hard to believe! The one thing missing is the FAT,  If something is 200 calories and mostly from fat,  that will not impact your body the same way as 200 fatfree calories will. Many thanks to Hungry Girl for posting on her website.

Buyer beware. For more Cook Me This, Follow us on facebook.

 

Super Bowl Event Dishes-Taco Bar

Lets make a Taco Bar. You can prepare and precook all the day before, Gluten Free options are included

Premade taco shells will save you time but you can use fresh toasted corn tortillas to be authentic and to save money. Provide soft flour tortillas for those  that would prefer less of a crunch. Use your favorite salsa, or make a fresh one. Left over shredded pork, chicken of beef or a combo or traditional ground taco meat. You can lighten with Turkey, Buffalo or Ground Chicken instead of Beef. All sorts of fun condiments will make it a hit.

This recipe is for 4 full servings, double for 8, triple for 12 and so on for more.

  • 12 taco shells, pre-made or fresh/toasted, or 6″ flour for soft tacos(non gluten free)
  • 1lb of ground meat, Turkey, Chicken, Beef, pork or Buffalo*** any shredded leftover meat or fish can be used for a refined touch
  • 1 envelope of Seasoning or homemade  seasoning to taste
  • Salsa of fresh made from ingredients below
  • 1lb ripe tomatoes, 1/4 inch dice
  • 1/2 cup red onion small 1/4″ dice
  • 1  seeded jalapeno optional, minced fine
  • 2  tablespoons fresh Cilantro or 1 tablespoon dried
  • 1 lime or lime 2 tablespoons of lime juice
  • 1/2 head of your favorite lettuce, Iceberg, romaine or ‘field’ greens for a gourmet touch
  • Shredded Cheese, Mexican Blend, Mozzarella, Monterrey Jack, Cheddar,  or a real treat a Mexican Cheese suitable for crumbling, Ranchero® Queso Fresco, yummy
  • Condiments: sour cream, chopped black olives, jalapenos-fresh or canned, Guacamole or Avocado Slices

Day before, make the salsa. In large nonmetallic bowl, add all the following ingredients together

  • Core tomatoes, chop into a 1/4 inch dice, strain off  excess tomato liquid,  preserve liquid
  • add chopped red onion to bowl
  • seed jalapeno and minced/or chop into an extra fine dice, or use 1 table spoon canned chilies as a substitute, Jalapeno may be too hot for children and others and is optional
  • Finely mince cilantro removing tough stems, substitute  dry cilantro leaves, parsley can be substituted if cilantro is unavailable
  • squeeze entire lime into the mixture
  • *****for a different twist add fresh kernels of corn, a few table spoons of cooked,black beans, fresh crushed clove of garlic or finely minced cucumber, anything  different can make it your own unique recipe
  • Mix well and store in a glass or plastic bowl, refrigerate for at least 12 hours for best flavor

Saute meat in a nonstick pan, brown well, after draining fat, add preserved tomato water, add taco spice or homemade taco spice blend. For an extra kick, add minced garlic,  onions, shallots while browning.  If meat is cooked day before, reheat just before serving. See homemade spice instructions.

Time to Serve- assemble a counter space with Taco Fixins

Tacos, Warm Taco Meat, fish or shredded meats,  Various Cheeses, Lettuce, Condiments and Salsa,  there is no wrong way to assemble a taco-ENJOY

This recipe is Gluten Free friendlily when you omit flour tortillas and premade taco seasoning and make your own. See make your own

Shepards Pie

When I was a kid, Shepard’s pie was a basic, burger and mash concoction with a can of corn. I loved it, comfort food. Gram or mom would mash the potatoes, add them to the top of the cooked  crumbled burger, smooth out the potatoes and score lines on the top, sprinkle with paprika and bake.  Plain simple and Homey.

Basic Shepard’s pie. , I bake in a  Shallow baking dish, or pie plate

  • 1lb  ground meat
  • 1 small onion or shallot
  • 1 lb of cooked vegetables, corn, peas, mixed etc
  • Salt, pepper to taste
  • 2lbs potatoes, cut into cubes, boiled and mashed
  • 1 cup milk, preferably low fat or skim
  • 2 tablespoons butter for mashed, optional

Initial cooking and assembly should take less than a half hour, Baking will be another 25 minutes

  • Brown meat  and diced onion in nonstick pan, crumble fine, Meat should brown without becoming crisp and over cooked. Remove extra fat before moving to baking dish
  • Cube, boil to fork tender and mash potatoes, for a rustic look leave skins on, add salt, pepper, milk and optional butter while mashing
  • vegetables should be precooked if frozen or fresh, canned can be used as is
  • preheat oven to 325 degrees, layer vegetables first, well drained,  ground meat, and then mashed, The potatoes are your crust. Spread potatoes smoothly until they cover meat uniformly. With tines of fork, run lines across the top to decorate. You can make a smiley face for the kids. If  using butter in the mash the top lines will brown on their own,  you can add a spray of cooking spray on top for the same effect, to cut calories and omit butter.
  • bake for 25 minutes, a few extra for a browner top
  • Serve with a side salad for a balanced meal, serves 6-8

Tips to cut the calories & make gourmet

  • Use Ground Turkey Breast, Turkey, Chicken or Buffalo
  • To add Flavor, Saute ground meat with savory herbs, Sage, Tarragon, Rosemary or Oregano
  • Add garlic, Mushrooms,  pearl onions, Spinach or other vegetables to meat during the browning
  • Top with any combination of Sweet Potatoes, Winter Squash or mashed Cauliflower in substitution of potatoes.
  • This is a Gluten free recipe, Made with Ground Turkey Breast, Mashed potatoes with skim milk and mixed vegetables is is Weight Watcher Friendly at 4.5 points for 8 servings, 6.1 points for 6 servings, If you’re real hungry  9 points for 4 servings. No guilt.
  • Recipe made with Beef, Butter, Whole milk, would be 8-15 points depending on serving size.

 

Gluten Free book Giveaway

Elisabeth Hasselbeck’s Contest for her VIP GiveAway, this article is pasted from Cheap.com

Facebook entry for getting a chance for her VIP Giveaway
If you don’t win it you can buy it, The G-Free Diet: A Gluten-Free Survival Guide. The Cheap household is nearly 100% gluten free, this will be a great addition to avoid the Monotony of  limited commercial options. Free recipes with Gluten free options are available @ Cookmethis.com

This is the last week to enter to win an autographed copy of Elisabeth’s new gluten-free cookbook “Deliciously G-Free”. Visit the “Deliciously G-Free Giveaway” tab on our Facebook page to enter . Be sure to share this with your friends on Facebook and be entered to win a free box of NoGii No Gluten High Protein Bars!

Free is cheap!

Stock The Kitchen, Day Two

If you’re not prepared, a 15 minute meal can take you hours to prepare. Most meals should take 10 minutes or less to prepare, and then you add cooking time. Also, timing is everything,. If the protein takes 25 minutes, pasta shouldn’t be started at the same time. Timing is essential, as well as multi-tasking. For example, you can whip up a salad, while the other ingredients heat in the oven.

Stock the cupboards with staples, your must haves, Use Steffie’s Pantry for a start.

Always have on hand, your favorite Pasta & Sauce, Frozen(steamable) bag vegetables, Rice, Potatoes, and Salad fixins. If you have all that, you can cook anything, and quick.

Cook Me This Day One!

Welcome to my obsession. Cooking, shopping for the cooking, feeding people, and eating! I learned to cook by osmosis.  My grandmother’s Special Sunday pot roast (rolled Rib Roast, do you believe it!), when I was younger than 10, spurred the passion. Those roasted brown potatoes being lifted from the Stove-top Dutch Oven, then later melting in my mouth. I was hooked, I had to know how it happened. I actually have a picture from that day.

Grilled cheese, hot dogs and anything that can be heated from the can, were my first solo ventures. I graduated to frying in short order, french fries! I still love french fries, but I make them healthier now.

By the time I turned 16, I was making Hungarian Goulash from scratch on a weekly basis, in a Big Orange Creuset Dutch Oven. I was on my way.  During the high school years, I probably cooked most family dinners for my mom, and 3 sisters. No one ever complained, ever. In 1969 I bought that pot for $40, wish I knew where it was now.

I BBQ & make the gravy where ever I go. I think I’m invited just for that reason! “Steffie will do it” is something I hear all the time.

Please feel free to contribute any recipe you would like. With the  help of my genius son, I am  working on an ingredient cookmethis search APP. It will search out a tasty recipe based on the input of ingredients. Such as Balsamic+Chicken+Pasta. It would probably result in ‘Grilled Balsamic Chicken’.

Welcome to my private Kitchen, Steffie