Corned beef brisket with dilled cabbage
Makes 6 servings
Preparation time: 30 minutes
Cooking time: 3 1/2 hours
INGREDIENTS
CORNED BEEF:
1 corned beef brisket (2 1/2 to 3 1/2 pounds)
1/4 cup honey
1 tablespoon Dijon mustard
DILLED CABBAGE:
1 medium head cabbage (about 2 pounds), cut into 8 wedges
3 tablespoons butter, softened
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped fresh dill
Heat oven to 350 degrees. Place brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in oven 2 1/2 to 3 1/2 hours or until fork-tender. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender. Remove brisket from water; trim fat. Combine honey and 1 tablespoon mustard. Brush top of brisket with half of glaze. Place brisket on rack in broiler pan so surface of beef is 3 to 4 inches from heat; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed. Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain; serve with cabbage.
Per serving: 489 calories, 28 grams protein, 33 grams fat (60% calories from fat), 12.6 grams saturated fat, 22 grams carbohydrate, 152 milligrams cholesterol, 1,536 milligrams sodium, 4 grams fiber.
Carb count: 1.5.
Black-eyed pea and vegetable stew
Makes 4 servings
Preparation time: 15 minutes
Cooking time: less than 25 minutes
INGREDIENTS
1 large onion, chopped
3 ribs celery, thinly sliced
3 medium carrots, halved lengthwise and thinly sliced
2 teaspoons minced garlic
1 medium green bell pepper, chopped
1 to 2 tablespoons water
2 (14 1/2-ounce) cans no-salt-added diced tomatoes, with liquid
2 tablespoons chopped green chiles
1/4 cup red wine vinegar or dry red wine
2 (15-ounce) cans black-eyed peas, rinsed
Reduced-fat sour cream for garnish
In a large, microwave-safe dish, combine onion, celery, carrots, garlic and bell pepper with water. Microwave on high for 10 minutes or until softened; drain. Add tomatoes with liquid, green chiles and vinegar or wine; mix well. Microwave on high 3 minutes. Add peas; microwave on high 5 minutes. Serve with sour cream.
NOTE: Thin with water or broth if desired.
Per serving: 247 calories, 13 grams protein, 2 grams fat (7% calories from fat), no saturated fat, 48 grams carbohydrate, no cholesterol, 159 milligrams sodium, 11 grams fiber.
Carb count: 3.
Chicken stroganoff
Makes 6 servings
Preparation time: less than 10 minutes
Cooking time: 6 hours on low
INGREDIENTS
1 pound frozen boneless skinless chicken breast tenders, slightly thawed and cut into 3/4-inch pieces
1 (10 3/4-ounce) can condensed less-sodium less-fat cream of mushroom soup
1 (16-ounce) container reduced-fat sour cream
2 (8-ounce) packages sliced baby cremini mushrooms
1 (1-ounce) package onion soup mix
Place chicken in a 4-quart or larger slow cooker. In a large bowl, combine soup, sour cream, mushrooms and soup mix; mix well. Spoon over chicken. Cook on low for 6 hours. Stir and serve.
Per serving: 267 calories, 24 grams protein, 13 grams fat (42% calories from fat), 6.4 grams saturated fat, 15 grams carbohydrate, 93 milligrams cholesterol, 507 milligrams sodium, 2 grams fiber.
Carb count: 1.
Rigatoni and slow-rosted tomatoes and goat cheese
Have a meatless dinner. Heat oven to 250 degrees and line 1 large rimmed baking sheet with parchment or nonstick foil. Arrange 1 pound (halved) cherry tomatoes, cut side up, on baking sheet. Drizzle with 1 1/2 teaspoons extra-virgin olive oil and sprinkle with coarse salt. Roast 2 hours or until tomatoes are dried around edges but still somewhat moist. Meanwhile, crumble 3 ounces goat cheese into large chunks and refrigerate until ready to serve. Cook 8 ounces rigatoni pasta according to directions. Remove 1/2 cup cooking liquid; set aside. Drain pasta well and return to pot. Add roasted tomatoes, goat cheese, 1 bunch torn basil leaves, reserved cooking liquid and 1 teaspoon oil. Toss to coat; season to taste with coarse salt and pepper. Serve immediately.
Taco cornbread pizza
Heat oven to 400 degrees. Prepare 1 (8.5-ounce) package cornbread mix as directed. Spread batter on a 12-inch pizza pan coated with cooking spray. Bake 8 to 10 minutes or until lightly browned. Meanwhile, cook 1 pound lean ground beef for 6 minutes or until no longer pink; drain well. Add 1 (1.25-ounce) package less-sodium taco seasoning and prepare according to directions. Sprinkle crust with 1/2 cup 50% reduced-fat white cheddar cheese, the meat mixture and then another 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted. Garnish with drained salsa and light sour cream.