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Sunday, March 26, 2006

I thought I'd post some of my wifes recipes, with her permission of course!

1 lb. ground beef chuck, lean
1 lb. ground lamb, lean
2 tablespoons olive oil
2 onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano, crushed
1 cup tomato sauce
pinch of cinnamon
2 eggs, lightly beaten
1 cup freshly grated Parmesan cheese
1/2 cup butter, melted
12 sheets Phyllo pastry
In a skillet, saute ground meat in olive oil with onions until browned. Season with salt, oregano and pepper. Add tomato sauce, cinnamon.
In a small bowl, beat eggs and stir in cheese. When ground meat has cooled, fold in the eggs and cheese mixture.
Butter a 9x13 inch baking pan. Arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet. Spread a layer of cooled meat mixture evenly on Phyllo. Cover with remaining six sheets, brushing each with melted butter.
Trim edges of Phyllo to fit pan with a sharp knife. Slice through top of pastry to form diamond shapes.
Bake in a preheated 350°F oven until pastry is golden crisp.
May be served hot or cold.

1 bottle Healthy Sensation no fat Italian dressing
1/3 c. Worcestershire sauce
3 tbsp. chopped garlic
1 tbsp. Molly McButter
1 tsp. Tony's salt-free seasoning
Pinch of sugar
1/3 c. skim Pet milk (optional)
1 qt. peeled raw shrimp
1 sm. pkg. cooked shell or wagon wheel pasta
Butter-flavored Pam
1 c. chopped green onions
Spray a large coated skillet with Pam. Add first 6 ingredients. Simmer until bubbling. (Add milk if desired.) Add shrimp. Cook 10 minutes on low heat (bubbling). Add green onions and then cooked pasta. Heat for approximately 2 to 3 minutes. Serve.

1 c. flour
1/2 tsp. soda
1 1/2 c. quick cooking oats
2 egg whites, slightly beaten
1/4 tsp. cinnamon
1 c. brown sugar
1/3 c. oil
1/2 c. skim milk
1 c. raisins
4 level measuring spoons of Sweet and Low brown sugar substitute (spoon included in box of sweet and low)
Sift together flour, soda, cinnamon and brown sugar substitute. Stir in oats. Combine egg whites, oil, milk, vanilla and raisins and add to flour mixture. Mix well. Drop batter (1 teaspoon) on lightly oiled cookie sheet. Bake 375 degrees for 12 to 15 minutes, depending on texture desired. Shorter baking time results in a chewy soft cookie, the longer time in a crisp cookie.

Make graham cracker crust in usual way, omitting sugar. Cool in refrigerator while making filling.
1 (24 oz.) carton of fat free cottage cheese
1 box sugar free lemon Jello (4 serving size)
Put cottage cheese in blender or food processor and blend until smooth. Sprinkle lemon Jello over smooth cottage cheese and mix until well blended. Pour into graham cracker crust (9 inch). Refrigerate for 4 hours before serving

Use these with MrsStormcrowes compliments!

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