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Recipe of the Week - April 25, 2011

Stuffed Meatloaf

Malinda Rushing - adapted from George Stella's Livin' Low Carb  - Simon & Schuster Paperbacks

Yield:  8 servings   Net Carbs:  6 grams per serving
Prep:  30 minutes   Cook:  1 1/4 hours

2 pounds ground chuck
2 large eggs
1/2 cup grated Parmesan cheese
1 Tablespoon chopped onion (dried)
1 teaspoon minced garlic
1 teaspoon dry Italian seasoning (Rosemary, Sage, Oregano, Marjoram, Thyme)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 slices pastrami -thin sliced
4 ounces mozzarella cheese, sliced or shredded
1.  Preheat the oven to 350 degrees F.

2.  In a large bowl, mix together all ingredients EXCEPT mozzarella cheese and pastrami.

3.  Spread a piece of waxed paper on the counter or a baking sheet.  Place the meat mixture on the waxed paper and form into a 10 x 8-inch rectangle.

4.  Place pastrami in a layer on top of the meat and follow it with a layer of mozzarella cheese.

5.  Beginning with the short end, roll up the stuffed meat loaf mix like a jellyroll and seal the edges all around by pinching the meat.  Place the roll, seam side down, in the loaf pan.

6.  Bake for about 1 1/4 hours, until a meat thermometer registers 165 degrees F.  Drain off the fat and let the meat loaf rest at least 10 minutes before cutting into 8 slices.


NOTE:  Try stuffing this meat loaf with pepperoni, ham, or bacon.

Recipe of the Week - April 18, 2011

Meat Lasagna

(George Stella's Livin' Low Carb  - Simon & Schuster Paperbacks)

Yield:  8 servings Net Carbs:  3 gram per serving
Prep:  30 minutes   Cook:  45 to 50 minutes

2 Tablespoons olive oil
2 cups diced celery
1/2 cup diced red onion
2 pounds ground beef
15 ounces sugar-free tomato sauce
1 teaspoon minced fresh garlic
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

CHEESE FILLING:

15 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 large egg
1/2 teaspoon minced fresh garlic
2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper



1.  Preheat the oven to 350 degrees F.

2.  Heat the oil in a large skillet over medium-high heat.  Add the celery and onion and cook until slightly tender.

3.  Add the ground beef and cook until browned.  Drain off the excess fat with a spoon or turkey baster.

4.  Add the tomato sauce, garlic, garlic powder, salt and pepper and simmer for 2 more minutes, stirring constantly.  Remove from the heat.

5.  Mix the ingredients for the cheese filling together in a bowl using half the mozzarella.

6.  Fill the bottom of the 9 X 13 baking dish with the meat filling and top with the cheese filling.

7.  Cover the top with the remaining 8 ounces of mozzarella.

8.  Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.

9.  Let cool for 10 minutes before slicing (the lasagna will hold together better).

Recipe of the Week - April 11, 2011

Cranberry Pumpkin Muffins

(George Stella's Eating Stella Style  - Simon & Schuster Paperbacks)

Yield:  6 servings   Net Carbs:  6 gram per serving
Prep:  15 minutes   Cook:  25 minutes

1 1/2 cups Almond Flour*
3/4 cup 100% pure canned pumpkin - NOT PIE FILLING
1 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
3/4 cup sugar substitute
1 1/2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract - No sugar added
1/8 teaspoon salt
1/2 cup chopped cranberries (fresh or frozen, no sugar added; may use chopped walnuts instead)


1.  Place the baking rack in the center of the oven and preheat the oven to 350 degrees F.

2.  Mix all the ingredients in a bowl with a wooden spoon until well blended.  Fill the 6 paper-lined muffin cups about two-thirds full with the batter.

3.  Bake for 20 to 25 minutes, until the muffin tops turn golden brown and a toothpick stuck in the center comes out clean.

4.  Remove the muffins from the oven and let cool for 5 minutes.  Serve warm or at room temperature, and refrigerate any leftovers in a sealed container.

Recipe of the Week - April 4, 2011

Cauliflower "Mac" and Cheese Casserole
(Eating Stella Style - George Stella)

Makes: 8 servings
Prep: 15 minutes
Cook:  20 Minutes

Nutrition Facts:  Amount Per Serving:  Calories 190, Total Fat (g) 15, Saturated Fat (g) 9 Carbohydrate (g) 7, Net Carbohydrates (g) 4; Fiber (g) 3, Protein (g) 7

Ingredients:

Kosher salt, as needed, plus 1/2 teaspoon
 Vegetable oil spray
1 large head cauliflower, cut into small florets
3/4 cup heavy cream (may use sugar-free soy milk)
2 ounces cream cheese, cut into small pieces (may use low-fat cream cheese)
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar cheese, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
8 X 8 baking dish



Directions:

1.  Preheat the oven to 375 degrees F.  Bring a large pot of water to boil.  Season the water with salt.  Spray the baking dish with vegetable oil spray.

2.  Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.

3.  Drain well and pat between several layers of paper towels to dry.  Transfer the cauliflower to the baking dish and set aside.

4.  Bring the cream to a simmer in a small saucepan and whisk in the cream cheese and mustard until smooth.

5.  Stir in the 1 1/2 cups of cheese, salt, pepper, and garlic powder and whisk just until the cheese melts, 1 to 2 minutes.  Remove from the heat, pour over the cauliflower, and stir to combine.

6.  Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes, and serve.

HELPFUL HINTS:

Besides using unsweetened soy milk in place of heavy cream or low-fat cheese in place of regular, you may even cut the cream and all the cheese amounts in half.  This will make less sauce and take a bit less time to bake, but will still have all the great flavor!  (You must also cut the Dijon mustard amount in half, but not the seasonings.)

Recipe of the Week - March 21, 2011

Citrus Brussels Sprouts
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)

Makes: 4 servings
 Prep: 15 minutes

Cook: 14 minutes

Nutrition Facts:  Amount Per Serving:  Calories 50, Total Fat (g) 0, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 172, Carbohydrate (g) 11, Fiber (g) 3, Protein (g) 2

Ingredients:

2 cups fresh Brussels sprouts or one 10-ounce package frozen Brussels sprouts, thawed
3 medium carrots, quartered lengthwise and cut into 1-inch pieces
1/3 cup orange juice
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional)

Directions:

1.  Halve Brussels sprouts.  In a covered large saucepan, cook Brussels sprouts and carrots in a small amount of boiling water for 10 to 12 minutes or until vegetables are crisp-tender.  Drain in colander.

2.  In the same saucepan combine orange juice, cornstarch, salt, and if desired, nutmeg.  Add Brussels sprouts and carrots.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.

Worth the Money!

Just wanted to share the name of two publications that you may find helpful in your new way of eating:

George Stella's Livin/ Low Carb  and Eating Stella Style, Low-Carb recipes for Healthy Living

"George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style - eating fresh, natural foods prepared with minimum effort for maximum taste.  He shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie.  He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track."

Both publications are published by Simon & Schuster Publishers and available at your local bookstores.  The suggested retail price is $17.95 each - but you will find them invaluable when it comes to making healthy, tasty, flexible recipes!!!

Recipe of the Week - March 14, 2011

Ginger-Sesame Slaw
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)

Makes: 6 servings
Prep: 25 minutes
Cook: Start to Finish - 25 minutes

Nutrition Facts:  Amount Per Serving:  Calories 71, Total Fat (g) 4, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 106, Carbohydrate (g) 9, Fiber (g) 2, Protein (g) 2

Ingredients:

4 cups thinly bias-sliced bok choy
2 cups carrot ribbons (scrape the length of carrot with a vegetable peeler)
1 daikon radish (8 ounces), shredded, or 1 cup sliced radishes
1 Tablespoon finely chopped pickled ginger or 2 teaspoons grated fresh ginger
1/4 to 1/2 cup bottled Oriental sesame salad dressing

Directions:

In a large bowl, stir together the bok choy, carrot, radish and ginger.  Add enough dressing to moisten.  Serve immediately or cover and chill up to 1 hour.

Recipe of the Week - March 7, 2011

Chicken in Red Wine
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)

Makes: 4 servings
Prep: 25 minutes
Cook: Slow-cook for 3 1/2 - 4 hours, plus 10 minutes on HIGH, 7 - 8 hours, plus 10 minutes on LOW

Nutrition Facts:  Amount Per Serving:  Calories 231, Total Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 103, Sodium (mg) 429, Carbohydrate (g) 11, Fiber (g) 2, Protein (g) 30

Ingredients:

8 ounces mushrooms, halved
16 pearl onions (1 1/3 cups), peeled
1/2 cup chicken broth
1/4 cup dry red wine
2 Tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion) (about 2 pounds total), skinned
1/4 cup chicken broth
2 Tablespoons all-purpose flour
snipped fresh parsley (optional)

 Directions:

1.  In a 3 1/2 - or 4-quart slow cooker place mushrooms and onions.  Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf.  Add chicken legs.

2.  Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.  Transfer chicken to a serving platter; keep warm.

3.   For sauce, transfer vegetables and cooking liquid to a medium saucepan.  Combine the 1/4 cup broth and the flour; stir into mixture in saucepan.  Cook and stir until thickened and bubbly; cook and stir 1 minute more.  Discard bay leaf.  Spoon some of the sauce over chicken; pass remaining sauce.  If desired, sprinkle with parsley.

Recipe of the Week - 02/28/11

Lemony Flounder with Roasted Zucchini

(www.familycircle.com)

Makes: 4 servings
Prep: 15 minutes
Cook: 14 minutes
Roast: at 450 degrees F for 20 minutes

Nutrition Facts:  Servings Per Recipe 4 servings, Calories188, Total Fat (g)2, Cholesterol (mg)54, Sodium (mg)311,  Carbohydrate (g)14, Fiber (g)3, Protein (g)24

Ingredients:
 
4 small zucchini (about 1-1/2 pounds), cut lengthwise into 1/4-inch-thick slices
Zest and juice of 1 lemon
4 tablespoons chopped fresh parsley
1-1/2 teaspoons dried oregano
1 medium-size onion, chopped
2 cloves garlic, chopped
1/2 cup white wine or water
1-1/3 cups low-sodium vegetable broth
2 fillets (about 1 pound) flounder cut in half
1 cup orzo, prepared according to package directions (optional)

1. Cover 2 large baking sheets with nonstick foil and place in oven. Heat oven to 450 degrees F.

2. Carefully spread zucchini slices in a single layer on prepared baking sheets. Drizzle with 2 tablespoons lemon juice and sprinkle with 1 tablespoon of the parsley and 1/2 teaspoon of the oregano. Roast at 450 degrees F for 20 minutes or until tender, flipping slices halfway through.

3. Heat a large nonstick skillet over medium heat. Add onion, remaining 3 tablespoons parsley and remaining 1 teaspoon oregano to skillet and spritz with nonstick cooking spray. Cover and cook for 5 minutes or until softened. Uncover and add lemon zest and garlic to skillet; cook 1 minute.

4. Pour wine or water, vegetable broth and remaining lemon juice (about 2 tablespoons) into skillet. Bring to a simmer over medium heat. Add fish to skillet and cook, covered, for 5 to 8 minutes, until opaque, carefully flipping halfway through.

5. Remove fish from skillet and pour some of the poaching liquid over orzo (if using). Serve orzo with fish and zucchini.

Recipe of the Week - 02/21/11

Shrimp Stir-fry
(www.familycircle.com)

Makes: 6 servings
Prep: 10 minutes
Cook: in slow-cooker for 1-3/4 hours on HIGH, 3-1/2 hours on LOW

Nutrition Facts:  Servings Per Recipe: 6 servings, Calories 277, Total Fat (g)3, Saturated Fat (g)1, Cholesterol (mg)115,  Sodium (mg)349,  Carbohydrate (g)42, Fiber (g)6, Protein (g)21

Ingredients:
 
1 pound carrots, peeled and cut diagonally into 1/2-inch slices
1 medium-size sweet red pepper, seeded and cut into 1/2-inch slices
3/4 cup low-sodium chicken broth
1/4 cup low-sodium teriyaki sauce
2 tablespoons cornstarch
1 tablespoon oyster sauce
2 teaspoons sugar
1 pound shrimp, peeled and deveined
8 ounces snow peas, trimmed
1 can (8 ounces) bamboo shoots
Sliced scallions (optional)
3 cups cooked brown rice

1. Place carrots and red pepper slices in a 5- to 6-quart slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on HIGH for 13/4 hours or LOW for 31/2 hours.

2. Stir shrimp, snow peas and bamboo shoots (drained) into the slow cooker for the final 20 minutes of cook time. Sprinkle with scallions and serve with brown rice.

Recipe of the Week - 02/14/11

Easy Salmon and Bok Choy

(www.familycircle.com)

Makes: 4 servings
Prep: 10 minutes
Cook: in slow-cooker for 1 hour on HIGH or 2 hours on LOW

Nutrition Facts:  Servings Per Recipe:  4 servings, Calories312, Total Fat (g)12, Saturated Fat (g)2,  Cholesterol (mg)94, Sodium (mg)515,  Carbohydrate (g)14, Fiber (g)3,  Protein (g)38

Ingredients:

1-1/2 pounds salmon, patted dry
3 tablespoons finely chopped fresh ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons low-sodium soy sauce
1 medium-size head bok choy, trimmed and cut into 1-inch pieces, stems and leaves separated (4 cups each)
1 teaspoon hoisin sauce
1/4 cup thinly sliced scallions

1. Coat a 5- to 6-quart slow-cooker bowl with nonstick cooking spray and arrange salmon in it, tucking the thin end of fillets underneath. Sprinkle ginger and garlic over salmon.

2. In a medium-size saucepan, bring broth, vinegar, sugar and soy sauce to a boil over high heat. Pour liquid around salmon, not over, and cook on HIGH for 1 hour or LOW for 2 hours.

3. Stir the bok choy stems into slow cooker for last 30 minutes of cooking time on HIGH or the last hour of cooking time on LOW. Add leaves to the slow cooker for final 10 minutes of cooking time on HIGH or final 30 minutes of cooking time on LOW.

4. Carefully remove salmon from slow cooker with a wide spatula; set aside and keep warm. Stir hoisin into liquid. Sprinkle salmon with scallions and serve with bok choy and liquid.

Note: While this dish can be cooked on HIGH, the color will be more vibrant and the flavor more delicate if cooked on LOW.

Recipe of the Week - 02/07/11

Chicken and Corn Chili
(www.familycircle.com)

Makes: 6 servings
Prep: 10 minutes
Cook: Slow-cook for 4 hours on HIGH, 6 hours on LOW

Nutrition Facts:  Servings Per Recipe:   6 servings
Amount Per Serving:  Calories 287, Total Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 45, Sodium (mg) 736, Carbohydrate (g) 38, Fiber (g) 9, Protein (g) 27

Ingredients:

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeno chile, seeded and chopped
1-3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1-1/2 cups frozen corn, thawed
2 cans (15 ounces each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack cheese

Directions:

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Recipe of the Week - 01/31/11

BLT Roll-Ups

(George Stella's Livin' Low Carb - Simon & Schuster Paperbacks)

Yield:  4 servings   Net Carbs:  1 gram per serving
Prep:  8 minutes

4 teaspoons mayonnaise
4 large leaves iceberg lettuce
4 ounces (8 slices) sugar-free turkey breast
4 ounces (8 slices) cooked bacon slices
4 ounces (8 slices) sliced Swiss cheese
1 ripe tomato, cut into 8 slices

Special Equipment:  Toothpicks

1.  Spread 1 teaspoon mayonnaise on the inside of each leaf of iceberg lettuce.  Top each leaf with 2 slices turkey, 2 slices bacon, 2 slices cheese, and 2 slices tomato.
2.  Roll up like a jellyroll and secure with toothpicks.
3.  Slice the rolls into 1/2-inch pinwheels.

Recipe of the Week - 01/24/11

On-Hand Omelet

(George Stella's Livin' Low Carb - Simon & Schuster Paperbacks)

Yield:  2 servings    Net Carbs:  3 grams per serving (with ingredients listed below)
Prep:  15 minutes   Cook:  10 minutes

3 ounces thinly sliced cooked steak (you can also use chicken or whatever other protein you had for dinner the night before)
2 ounces cooked spinach (or any other low-carb veggie you find in the fridge)
5 large eggs
2 tablespoons half-and-half (you can also use water, but cream makes eggs fluffier)
1/8 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
3 ounces shredded Cheddar cheese (or whatever other cheese is on hand)

1.  Preheat the broiler to high.
2.  Warm up the steak and spinach in a saute' pan or in the microwave.
3.  Place the eggs, half-and-half, baking  powder, salt, and pepper in a blender or food processor and process on high speed for about 10 seconds to incorporate air into the mix (the half-and-half and baking powder will help the omelet rise).  You can also use a hand-held blender to mix the ingredients in a deep bowl.
4.  Melt the butter in a large, ovenproof, nonstick skillet over medium-high heat.  Pour in the egg mixture.  Using a rubber spatula, slowly push the cooked egg from one side of the pan to the other to allow the raw eggs to reach the bottom of the pan and cook (this creates height and keeps the bottom from burning).
 5.  When the omelet is cooked on the bottom but the top is still runny, you can either flip the omelet in the pan to finish or, to make the omelet rise-even more, place the pan just below the broiler with the oven door open and the handle sticking out for about 30 seconds, until the omelet rises and lightly browns.
6.  Remove the omelet from the heat, add the warmed filling and the cheese, and fold in half.  To serve, cut into pieces.  If you wish, save a little filling and cheese to put on the top after folding.

Recipe of the Week - 01/17/11

Chili Turkey Burgers

(George Stella's Livin' Low Carb  - Simon & Schuster Paperbacks)

Yield:  10 burgers   Net Carbs:  1 gram per serving
Prep:  15 minutes   Cook:  12 to 15 minutes

Vegetable oil cooking spray
2 1/2 pounds fresh ground turkey
1 cup shredded sharp Cheddar cheese
1 large egg
1/2 cup finely diced red bell pepper
1/4 cup finely diced red onion
1 tablespoon Quick and Easy Ketchup*
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper

BURGER TOPPINGS:
10 lettuce leaves
1 tomato, cut into 10 slices
1 onion, cut into 10 slices
10 pickle slices
Mayonnaise

1.  Spray a large saute' pan with cooking spray and set aside.
2.  Put all the turkey burger ingredients into a bowl and mix well with your hands.

3.  Form the meat mixture into 10 patties.
4.  Cook the turkey burgers in the saute' pan over medium-high heat for 6 to 7 minutes on each side, until completely cooked THROUGH (no medium-rare for these patties!).

5.  Serve as a meal with the traditional burger toppings or substitute your own low-carb favorites.

*Quick & Easy Ketchup


Yield:  24 servings; 2 tablespoons per serving   Net Carbs:  1 gram per serving
Prep:  5 minutes

8 ounces sugar-free tomato sauce
8 ounces sugar-free tomato paste
2 tablespoons white vinegar
1/4 cup sugar substitute (Splenda recommended)

Mix all ingredients together in a small bowl.  Refrigerate until ready to serve.  Store any leftovers in an airtight container in the refrigerator; the ketchup will stay fresh for about a week.

My Story. . .

 I have always struggled with my weight, even as a child. After many failed attempts to get my weight under control, I decided to take one more chance and try the Hcg Diet.

I started the Hcg Diet on April 28, 2010 at the suggestion and encouragement of my friend, Rashelle Fox with FOX Wellness Specialist and Kyle Mitchell, M.D. I noticed a difference in this "diet" almost immediately! I had more energy and no longer felt the need to sleep all the time. The care and encouragement that I have received from FOX Wellness Specialist and Dr. Mitchell have been phenominal!!! This particular program is not only a weight loss program, but a life changing program. I have learned (so far) a different way of choosing the things I eat and actually look forward to EXERCISE!

My successes to date (as of my last month-end review 12/02/10) include: a loss of 71 lbs., a loss of 7.75 inches in the chest, a loss of 3.5 inches in the arms, a loss of 11.5 inches in the waist, a loss of 10.75 inches in the hips, a loss of 4.5 inches in the thighs - for a Total Loss of 38 inches and dropped from a size 18-20 to a size 10! Much to my teenagers chagrin, I am able to "share" clothing with them and still looking forward to continued successes!!

Malinda Rushing