In need of recipe ideas?

4 Comments

1. Amy F says:

   May 17, 2010 at 10:53 am

   Try this meal recipe. I also have AR and try to cook stuff that wont upset it. This is something I created while tinkering in the kitchen looking for a hearty, meal that was a little out of the ordinary. It’s really good and not too bad for ya. It’s LOADED with fresh veggies and not a lot of stuff to add in bad fat etc.

   Ingredients
   •1/2 pork loin, sliced into 1/2-3/4 in chops (2lbs)
   •2 zucchini, roughly chopped (bite sized)
   •2 crook neck yellow squash, chopped (bite sized)
   •1 medium onion (yellow, white or purple)
   •1 cup quartered washed mushroom
   •1/2 cup finely chopped mushroom (for orzo)
   •2-4 red ripe tomato, cut into chunks (double quartered)
   •1 (16 ounce) package orzo pasta
   •3 cups chicken stock (canned or homemade)
   •3 tablespoons extra virgin olive oil
   •1 gallon Ziploc bag
   •1 large baking sheet, with rim oiled
   •butter or margarine
   •McCormick Italian seasoning
   •salt
   •garlic powder
   •pepper
   •smoked paprika (or regular if smoked is not available)
   •Worcestershire sauce
   •water
   •flour
   •1/2 cup parmesan cheese, for sprinkling
   Directions
   Turn oven onto BROIL.
   In a med/heavy sauce pan bring chicken stock to boil.
   Season chops with salt pepper Italian paprika garlic and Worcestershire sauce and set aside.
   Prepare Zucchini, squash, tomatoes, mushrooms and onions and put into the Ziploc bag (except mushrooms for orzo)
   Season Veggies in bag with all seasonings Garlic powder, salt, pepper, paprika, Italian Seasoning (use lots of this) once all seasonings are in the bag drizzle with olive oil (about 2 tbsp) seal bag and turn bag to coat veggies well. Pour veggies onto baking pan and spread out. Place in oven on the bottom rack set in the lowest spot. Let veggies roast for 20 minutes and use a spoon to stir then roast for another 10 minutes or more depending on how fast your stove cooks. VEGGIES SHOULD BE VERY TENDER.
   Once you put veggies into oven, broth should be boiling, dump Orzo and diced mushrooms into water and stir. Add any seasoning now (salt pepper etc.) Reduce heat to medium and stir occasionally. Once Orzo has softened and broth is reduced add in about 2-3 tablespoons of the butter. Turn off heat and cover.
   In a deep skillet ( I use a 10′ iron) heat 2 pan turns of O.O Place chops in the pan and sear on both sides until nice and brown but not done. Remove chops from the pan and pour in the marinade and 1/2 cup of water. Bring to a boil and add chops back to pan. Reduce heat to medium and keep liquid level at least 1/2 way up the chops until veggies are done. When veggies are done, remove chops from liquid and drain. I add a little flour to thicken the liquid and use it as a thin sauce for the orzo. Plate all items and sprinkle with Parmesan cheese.
2. Justine says:

   May 17, 2010 at 11:31 am

   This is my friends fav.

   l lb. firm tofu
   2 Tbs nutritional yeast
   ½ tsp turmeric
   2 tsp low sodium tamari or soy sauce
   1/8 tsp cayenne pepper
   1/8 tsp black pepper
   1 stalk broccoli, chopped very well
   ½ bell pepper, diced
   ½ onion, diced
   2 slices Fakin’ Bacon (tempeh bacon substitute), chopped small
   1 Tbs canola oil (or other mild-flavored oil)

   My fav. kind of healthy food

   ground meat, cooked and drained (1 lb makes about 6 servings)
   Per Serving:
   1/3 C ricotta cheese
   1/2 C sugar-free spaghetti sauce
   1/4 C shredded mozzarella cheese
   2 T parmesan cheese
   1 C cooked spaghetti squash, or other low carb pasta alternative
   ###Make sure you drain and rinse the meat to make it a tad more healthy
3. Kate M says:

   May 17, 2010 at 12:01 pm

   Pumpkin bread
   INGREDIENTS
   1 cup butter or margarine, softened
   3 cups sugar
   3 eggs
   3 cups all-purpose flour
   1 tablespoon baking powder
   1 1/2 teaspoons baking soda
   1 1/2 teaspoons ground cinnamon
   1 1/2 teaspoons ground cloves
   1 1/2 teaspoons ground nutmeg
   1 (16 ounce) can solid pack pumpkin
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   DIRECTIONS
   In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
4. Snackie says:

   May 17, 2010 at 12:36 pm

   This sandwich is loaded with veggies which are in season now.