One Pot Cooking for Men’s Recipe Cards

One Pot Cooking for Men's Recipe Cards 1

One Pot Cooking for Men's Recipe Cards 2

One pot cooking for men’s recipe cards are filled with thoroughly tested recipes, videos, great cooking tips as well as nutrition information to help keep you satisfied and healthy.

Yield: One 9" x 9" casserole dish

Cornbread Squash Dressing

cornbread squash title card

Cornbread squash dressing, a southern holiday staple with sautéed onion, poblano, celery, spices and cheddar cheese is pure comfort food for family and friends.

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 2 to 3 cups of diced, cooked yellow squash, make sure it is well drained
  • 3 to 4 cups cornbread - we recommend Pamelas if you’re using a mix
  • Olive Oil
  • 1/2 cup diced onions
  • 1/2 cup diced poblano — about 1 medium size pepper
  • 1/2 cup diced celery
  • 1 TBS sugar (optional and only if your cornbread doesn’t have sugar)
  • 1 large egg
  • 1 can cream of mushroom soup — or any ‘cream of’ soup
  • 1/2 cup melted butter
  • 1 1/2 cups cheddar cheese, grated
  • 1 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp poultry seasoning
  • 1/2 tsp salt
  • Pinch of pepper

Instructions

    Preheat the oven to 350

    Heat the olive oil in the skillet and sauté the onion, poblano and celery until they are soft and translucent then set aside to cool.

    To your large bowl, crumble 3-cups of cornbread. Reserve the last cup to add later if needed, as we did in the video, if the mixture is too moist.

    Add the onion, poblano, celery mixture and the squash and stir to combine. Stir in the egg, soup and butter then add the herbs and additional cornbread if necessary.

    Add 1 cup of the cheese and mix together, pour mixture into a 9 x 9” casserole pan.

    Bake in a 9 x 9” pan at 350 degrees for 30-minutes or until bubbly.

    Add the remaining cheddar cheese to top during the last 10-minutes of baking. Enjoy.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1614Total Fat: 66gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 289mgSodium: 4008mgCarbohydrates: 216gFiber: 4gSugar: 9gProtein: 42g

Nutrition information isn’t always accurate.

antiques country banner

Yield: 2 cups

Classic Egg Salad

Classic Egg Salad

Classic, mouth-watering egg salad sandwiches are everyone's favorite, piled high on homemade rye bread and given a generous application of cracked black pepper.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 6 Hard Boiled Eggs
  • ¼ Cup Mayo or Vegenaise
  • 1 Celery Rib, Diced Fine
  • 3 TBS. Red Onion, Diced Fine
  • 1 TBS. Dijon Mustard
  • 1 TBS. Fresh Squeezed Lemon Juice
  • 1/4 tsp Salt
  • Pepper to Taste

Instructions

Boil your eggs gently for 12:00 to 15:00 minutes.

When cool enough to handle, peel your eggs and add them to your mixing bowl. If you find some or all of your eggs difficult to peal, crack the shells and submerge in cool water for peeling. During the peeling process water works its way under the shell membrane making it easier to peel your eggs. You’ll find you’re able to easily remove pieces of shell still attached to the membrane.

Now, dice your boiled eggs, I enjoy a fine dice and actually create the consistency you see in the above photo with the tines of a fork.

Fine dice a single stalk of fresh celery and add it to your eggs.

Add three tablespoons of fine-diced onions.

Now add a scant quarter cup of mayo.

And a teaspoon of Dijon mustard.

Add the juice of half a lemon.

And a healthy dose of fresh ground pepper. Combined and season to taste with salt. Classic. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 238Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 286mgSodium: 248mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 10g

Nutrition information isn’t always accurate.

rx banner ad

Yield: One 9" x 13" Baking Dish

Roasted Tomatoes with Herbs and Cheese

roasted tomatoes with herbs
Roasted tomatoes with herbs and cheese, summer's best recipe of the season starring caramelized tomatoes, roasted garlic, fresh cut herbs and Parmesan cheese.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Ingredients

  • Olive Oil
  • 2 lbs. tomatoes
  • Grated Parmesan Cheese
  • 4 or More Large Cloves of Garlic
  • 2 TBS. Dried Basil
  • 2 TBS. Dried Oregano
  • 2 TBS. Marjoram
  • Salt and Black Pepper to Taste

Instructions

    Preheat Oven to 325*

    Pour olive oil into the baking dish and swirl to coat.

    Slice tomatoes and place them in the dish overlapping as you
    go.

    When the dish is full, sprinkle with herbs, salt and pepper.

    Place into the preheated oven and cook for 1½ hours

    Remove and sprinkle top liberally with Parmesan cheese and
    return to oven.

    When the cheese has melted to you satisfaction, remove and
    serve with hearty dark bread and good red wine.

Nutrition Information:

Yield: 2 hearty servings Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 367mgCarbohydrates: 25gFiber: 10gSugar: 12gProtein: 6g

Nutrition information isn’t always accurate.

haley banner thin

Yield: 60 sausage patties

Chicken and Apple Breakfast Sausage

chicken and apple sausge

Chicken and apple breakfast sausage, destined to become one of your favorites with ground chicken breast, apples, fennel, onions, thyme and smoky paprika.

Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 1.5 T butter
  • 1 Small poblano pepper, diced small, about 1/3 of a cup
  • 1 Granny Smith apple, diced small (Fuji apple is also good)
  • 1 medium onion, diced small
  • 2 tsp. fennel seed, ground
  • 2 lbs. ground chicken breast, 98% fat free
  • 2 tsp. poultry seasoning
  • 1 tsp. thyme
  • 1 tsp. allspice
  • 1 tsp. smoked paprika
  • Olive oil
  • Salt and pepper to taste

Instructions

    Melt butter in a nonstick skillet over medium heat.
    Add the poblano, apple and onion to the pan, season with a little salt and add fennel seeds. Gently sauté the mixture about 5-minutes until onions are soft and translucent. Remove from heat to cool.
    Preheat your oven to 350 degrees.
    Place the ground chicken in a large bowl and add the poultry seasoning, thyme, allspice and paprika. Add a healthy drizzle of extra-virgin olive oil. This will moisten the mixture.

    Add the apple, poblano, onion mixture to the chicken and combine. Add more olive oil if mixture seems dry.

    Use the cookie scoop, or spoons, to place the sausage balls on a parchment covered sheet pan.

    Top each ball with a little olive oil and use the back of a spoon to flatten the balls into patties.

    Pop the sheet pan into your preheated oven and bake for 10-minutes. You may also pan fry the sausages but we found baking was the easiest way to cook so many at once.

    When your sausage patties cool you can freeze them or place in the fridge if you’re going to use them right away. We layer the sausage in a freezer container with parchment between the layers. That makes it easier to remove sausages as you need them.

    When you’re ready for sausage, heat a little oil in your favorite skillet and cook over low-ish heat until the tops are golden brown. (Since the sausage is already cooked, you only want to brown them a bit.) Serve with your favorite egg dish, sweet cantaloupe and grainy bread. Enjoy.

Nutrition Information:

Yield: 60 sausages Serving Size: 2 sausages
Amount Per Serving: Calories: 36Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 19mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g

Nutrition information isn’t always accurate.

One Pot Cooking for Men's Recipe Cards 6

Crunchy Oven Roasted Okra

okra, roasted
Crunchy oven roasted okra is tasty, addictive and super good for your cardiovascular health, contains no fat or cholesterol and is low in calories. Mmm!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 cup okra
  • 1 tsp olive oil
  • 1/8 tsp salt

Instructions

First, hit your local farmer’s market or grocery and bag up some fresh okra. When you get ready to cook your okra, pre-heat your oven to 350 or 375 degrees, depending on your oven. Some ovens run hotter or colder than others so, until you figure out roasting okra in your own oven, be prepared to keep an eye on the process and, you’re going to want to be flexible with your cooking time in the beginning too. Some ovens will produce perfect roast okra in twenty-minutes, other I’ve seen have taken thirty or longer to achieve that crispy crunch of happiness.

Next, prepare a sheet pan with parchment paper. While your over is pre-heating, wash your okra under running water.

Then, pat dry with a clean kitchen towel.

When you’re finished, head over to the cutting board.

Top and tail your okra then dice it into bite size pieces. Keep in mind that smaller pieces will cook much quicker than fatter ones so cut longer piece from smaller okras so it all cooks evenly. On a personal note, I like my okra to char on the ends. I enjoy the charred flavor and am convinced it contributes to my love of this recipe.

After you’ve got your okra chopped, dribble in olive oil and stir to coat, then add salt to taste.

We like the taste of large grain sea-salt and frankly, think it looks nice too. Once you’ve got your okra cut and ready for the oven, pour it onto your prepared sheet pan and pop it into the oven.

If you’re new to this recipe and not sure you want your okra to be the oven-dried salty snack we love so much, take your okra out early if you want to maintain a chewier consistency. Enjoy!

Notes

Okra is super good for your cardiovascular health, contains no fat, cholesterol and is low in calories and high in fiber with only one gram of sugar and 4 grams of carbohydrates. Okra is also stuffed full of antioxidants and contains vitamin C, calcium, potassium, magnesium, and vitamin A.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 289mgCarbohydrates: 7gFiber: 4gSugar: 4gProtein: 3g

Nutrition information isn’t always accurate.

antiques country banner

Yield: One Ten Inch Skillet

Tortilla de Patatas -Spanish Potato Frittata

tortilla splash

This savory Spanish tortilla with ham is perfect for breakfast or dinner and filled with potatoes, ham, cheese, onions, garlic and spices. Serves great warm or cold with a side salad.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 lb. gold potatoes, sliced thin
  • 1 small red onion, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced
  • 2 Tbs. chives, shopped small
  • 1-cup ham, diced
  • 6 eggs
  • 1 cup cheddar cheese, grated
  • ¼ cup milk
  • 2 Tbs. olive oil
  • 1 Tbs. dried rosemary, ground
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Pinch cayenne

Instructions

Heat
the olive oil in the skillet and sauté the onion and green pepper until they
just begin to caramelize. Add the minced garlic and stir for a minute or
two.  Remove from the heat and set aside.

In a medium bowl, mix the eggs, milk, salt, black pepper, cayenne pepper, rosemary,
chives and ham together.

Generously coat your cast-iron skillet with butter then pour half the egg mixture to coat the bottom.

Add a layer of potatoes, top with a sprinkling of cheese and half the onion, green
pepper, garlic mixture.  Add another layer of potatoes another sprinkling of cheese and the remaining onion, green pepper mixture then pour the rest of the egg mixture over the top and cover with the remaining cheese.

Bake for 25:00 to 30:00

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 220mgSodium: 620mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 18g

Nutrition information isn’t always accurate.

rx banner ad

Yield: 2 servings

Beef Rouladen

beef rouladen picture

Rouladen is a traditional German dish of tender steak rolled with mustard, bacon, and pickles, skillet browned, braised to perfection and served with pan gravy.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Ingredients

  • 2 lbs. round steak
  • 1/4 cup flour
  • Salt and pepper to taste
  • Mustard, grab your favorite
  • Sliced pickle spears, 10 to 15
  • 1/4 cup water
  • 1/4 cup dill pickle juice (plus more)
  • 1 bay leaf
  • 1 tsp. salt
  • 1 TBS. corn starch
  • Sliced lean bacon for each roll of round steak
  • Olive oil

Instructions

    Cut the round steak into 4 to 6 pieces and pound the pieces 1/4” thick for rolling. (We’re fortunate, we have a butcher here that offers round steak already sliced and packaged for rouladen.). You need enough for four servings.

    Lay your sliced beef onto a cutting board, add a thin coating of mustard and top with a slice of bacon.

    Roll the beef and bacon around the pickle slices and secure with toothpicks. Combine flour, salt and pepper, and dredge the rolled beef in the flour mixture.

    Brown the rolls in a little olive oil in a large deep skillet.

    Then pour off the fat, add water, pickle juice and bay leaf. Cover tightly and simmer on low for 90 minutes. (Should the liquid cook down, add another quarter cup each of water and pickle juice.)

    Remove the rolls from the pan to a serving platter. In a small mixing bowl add the cornstarch and mix with a little pickle juice blending well. Add the cornstarch mixture to the water/pickle juice mixture in your skillet. Heat to bubbling and spoon the gravy over rouladens. If you’re serving with spätzle or potatoes, reserve some of the gravy. Enjoy.

Notes

Note: In our video we made only two servings.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1311Total Fat: 59gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 464mgSodium: 1913mgCarbohydrates: 33gFiber: 3gSugar: 8gProtein: 162g

Nutrition information isn’t always accurate.

haley banner thin

Yield: Six hearty servings

Caldo de Pollo

chicken soup

Caldo de pollo con lime, a sunny recipe of roast chicken, poblano, onion and tomatoes spiced with cumin and oregano slowly simmering in chicken broth.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 2 T olive oil
  • 1 medium poblano, diced
  • 1 small zucchini, chopped
  • 1 medium onion, diced
  • 1 heaping tablespoon of ground cumin
  • 6-8 cups chicken stock (see our homemade recipe)
  • 1 14.5oz diced tomatoes (Muir Glen Fire Roasted tomatoes is our preferred brand)
  • 1 t. Thyme (dried)
  • 1 t. Mexican Oregano (dried)
  • Leftover roast chicken, chopped (about 2 cups)
  • Salt to taste
  • Juice of two limes
  • 4 T chopped cilantro
  • Grated cheddar for serving

Instructions

Instructions
Saute diced poblano in olive oil for about 1 minute, add zuchinni and saute another minute, add diced onion and saute for about 8 additional minutes until onions look opaque and vegetables are just starting to brown. Vegetables should be crisp tender. Stir in the ground cumin and cook another minute. Add chicken broth and as much of the tomatoes as you like. We typically use 3/4s of the can or all of it. Stir in the thyme and oregano, add the chicken and bring to a low boil. Stir, lower heat, cover and simmer for about 30 minutes. Then salt to taste, add lime juice and 2 T chopped cilantro. Serve with remaining cilantro, grated cheese, lime wedges and tortilla chips.

Notes

*Little did we know that there is confusion over the Spanish word for lime. According to PRI (Public Radio International) the word for lime in Mexico is either limón or lima. In Spain they are called limones verdes. Apparently lemons and limes are not native to any Spanish-speaking country. Citrus appears to have originated in China and northern India. Who knew? Margarita anyone?

Nutrition Information:

Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 839Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 73mgSodium: 2991mgCarbohydrates: 81gFiber: 3gSugar: 39gProtein: 54g

Nutrition information isn’t always accurate.

One Pot Cooking for Men's Recipe Cards 6

Yield: One Six Inch Cast Iron Skillet

Decadent Cast Iron Skillet Brownie

brownie
Our Keto friendly decadent cast iron brownie is low salt, contains no flour or sugar, is wonderfully fudgy and a way fast to put a hot brownie on the table.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • ½ cup blanched almond flour
  • ¼ cup Lakanto Monkfruit Sweetener
  • ½ tsp. baking powder/Hain brand, it’s sodium free, gluten free and aluminum free
  • ¼ cup Lily’s dark chocolate baking chips (sweetened with Stevia)
  • pinch of course sea salt, more for sprinkling on top
  • ½ cup almond butter
  • 1 large egg
  • 1 TBS butter
  • Pecans for topping the brownie

Instructions

Preheat the oven to 350 °F

Add the butter to the skillet and either melt it in the preheating oven
or on the range until the water has burned off and the butter just starts to
brown.  Be careful not to let it burn.

In one of your medium bowls mix together the almond flour, Lakanto
Monkfruit sweetener, baking powder, sea salt and chocolate chips.

In your other bowl beat an egg until well blended, fold in the almond
butter and mix until smooth.

Combine the ingredients and
mix until smooth.

Swirl the melted butter in your skillet to coat and pour in the batter,
top with pecan halves and sprinkle with course salt.

Bake for 12:00 or until set, allow to cool 10:00.

Serve as is or top with vanilla ice cream, yummy!

Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 39gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 64mgSodium: 478mgCarbohydrates: 29gFiber: 6gSugar: 10gProtein: 13g

Nutrition information isn’t always accurate.

antiques country banner

Yield: About sixty-five, 2-inch dog biscuits

Peanut Butter Dog Biscuits

peanut butter dog biscuits

I never met a dog that didn’t love peanut butter and this furry friend dog biscuit recipe is organic, healthy, tasty and a guaranteed hit with your pet pooch.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

  • 2 cups organic whole grain spelt or whole-wheat flour
  • 1 cup organic rolled oats
  • 1 cup organic, crunch or plain, peanut butter or homemade
  • 2 eggs, organic and beaten
  • 3 tbsp. of organic fresh parsley, chopped
  • 1/2 tsp. salt
  • Water

Instructions

    Preheat the oven to 350 Fahrenheit.

    Coat your pan with olive oil or line it with parchment
    paper.
    Mix together the dry ingredients, mix in the beaten eggs,
    fold in the peanut butter adding enough water to the mixture to bring the dough
    together. 
    Roll or hand press the dough if you’re cutting out your
    cookies to about ¼” thick or drop about a tablespoon worth of dough onto your cookie sheet and press it with the palm of your hand into a flat(ish) ¼” disk.

    Bake 50:00 to 60:00 minutes. 

Notes

Cookies will be hard and dry and store well in an airtight
container.

One thing, most peanut butter brands are safe, others can be deadly for dogs. Some manufacturers use a sugar substitute called xylitol. It’s toxic to dogs, causing a rapid release of insulin resulting in a profound decrease in blood sugar and, left untreated can result in hypoglycemia and can be life threatening to your dog.(1) Avoid this and stick with unsalted, organic peanut butter or make your own like we do.

(1)  https://vcahospitals.com/know-your-pet/xylitol-toxicity-in-do



Nutrition Information:

Yield: 65 Serving Size: 1
Amount Per Serving: Calories: 44Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 31mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 2g

Nutrition information isn’t always accurate.

rx banner ad

 

Yield: One 9” x 9” Casserole Dish

German Sausage with Sauerkraut in Beer

German Sausage with Sauerkraut in Beer

German sausage with sauerkraut in beer is oven roasted with bacon, brats, pancetta, garlic, lots of beer and is pure comfort food.

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Ingredients

  • 1 lb. Lean Bacon
  • 2.5 lb. Sauerkraut (Anita says the jar variety is best)
  • 3-4 Garlic cloves, Diced
  • Pancetta (note this is our addition to the recipe and is optional)
  • 4 Brats or German Sausages or Polish sausage rings (enough for 4)
  • 2-3 cans or bottles of beer – your choice
  • Salt and Pepper to Taste

Instructions

Preheat your oven to 350 degrees.

Line the bottom and sides of a 9 x 9 casserole dish with bacon.

Combine and drain both the jar and the tin of sauerkraut. Using half, arrange the kraut in a layer in the bottom of your casserole dish.

Sprinkle with 2 cloves garlic, coarsely chopped, and pepper to taste.

Add second layer sauerkraut and season with 2 more cloves of coarsely chopped garlic and pepper to taste.

Pour two bottles of beer over the casserole and cook in your over for two-hours.

Remove and add the pancetta, returning the casserole to the oven and baking for an additional hour at 275 degrees

Remove and add your sausage, returning the casserole to the oven for an additional hour.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 51gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 134mgSodium: 3261mgCarbohydrates: 14gFiber: 6gSugar: 3gProtein: 39g

Nutrition information isn’t always accurate.

haley banner thin

Yield: 1 loaf

Banana Bread with Walnuts and Mini Chocolate Chips

Banana Bread with Walnuts and Mini Chocolate Chips
Our banana bread with walnuts and mini-chocolate-chips recipe is moist, sweet with raw-cane sugar, butter, and is an easy, tasty, quick-rise bread, you'll love it.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 2 cups whole grain spelt (or white spelt)
  • ¼ tsp salt
  • 1 tsp baking soda
  • ½ cup organic turbinado raw cane sugar (brown sugar or honey work well too)
  • ½ cup unsalted butter
  • Rind, grated from 1 lemon
  • 3 large ripe bananas
  • 2 eggs, beaten
  • ½ cup of walnuts, chopped
  • ¼ cup mini-semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees.

Butter the bread pan.

Mix the spelt, sugar and salt together. Cream the butter and sugar, add the eggs and the lemon rind and combine, add the spelt mixture, mix together then add the bananas and combine until smooth, then fold in the walnuts and chocolate chips

Bake for 45:00 to 50:00 minutes. Use a toothpick inserted into the middle of the loaf to test for doneness. If the toothpick comes out dry and clean, your bread is done. Allow the bread to rest 10:00 in the pan then remove to a cooling rack and let it rest another 10:00 minutes before cutting, if you can resist. Enjoy

Notes

Feel free to use wheat rather than spelt flour.

(1) http://www.wheatbellyblog.com/2012/02/wheat-is-not-genetically-modified/


Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 169mgCarbohydrates: 31gFiber: 3gSugar: 17gProtein: 4g

Nutrition information isn’t always accurate.

Yield: 6 cups

Thai Red Curry with Kabocha Squash

thai curry

Thai Red Curry with roasted Kabocha Squash is one of our very favorite recipes, it's a little spicy, creamy rich and super comforting on cold winter nights.

Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes

Ingredients

  • 1-tablespoon olive oil
  • 1 medium yellow onion, medium dice
  • 1 medium green bell pepper, seeded and sliced into strips
  • 1 medium red bell pepper, seeded and sliced into strips
  • 1 medium potato, peeled and cut into bite-size pieces
  • 2 cups of roasted kabocha squash, cut into bite-size pieces
  • 3 large garlic cloves, minced
  • 2 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 14-ounce can unsweetened coconut milk
  • .5-cup water
  • 1-tablespoon soy sauce

Instructions

First, heat olive oil in a large Dutch oven; add the onions and sauté gently until soft.

Add the sliced red and green peppers, garlic and ginger and sauté for a couple of minutes more.

Mix together your curry paste and when well blended add it to your sauté mixture for two more minutes letting the heat bring out the flavors of the spice blend.

Use your nose, you want the most from your spices without burning your spices, so when fully fragrant, pour in the coconut and water mixture stirring to combine.

Add the soy sauce and bring the pot to a simmer, add the diced potatoes and the roasted kabocha squash, bring to an easy simmer and cook for 30-minutes.

Add the juice of a lime, combine and serve over hearty organic brown rice. Enjoy!

Nutrition Information:

Yield: 1 Serving Size: 6
Amount Per Serving: Calories: 774Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 165mgCarbohydrates: 136gFiber: 22gSugar: 40gProtein: 21g

Nutrition information isn’t always accurate.

rx banner ad

Yield: 60 sausage patties

Chicken and Apple Breakfast Sausage

chicken and apple sausge

Chicken and apple breakfast sausage, destined to become one of your favorites with ground chicken breast, apples, fennel, onions, thyme and smoky paprika.

Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 1.5 T butter
  • 1 Small poblano pepper, diced small, about 1/3 of a cup
  • 1 Granny Smith apple, diced small (Fuji apple is also good)
  • 1 medium onion, diced small
  • 2 tsp. fennel seed, ground
  • 2 lbs. ground chicken breast, 98% fat free
  • 2 tsp. poultry seasoning
  • 1 tsp. thyme
  • 1 tsp. allspice
  • 1 tsp. smoked paprika
  • Olive oil
  • Salt and pepper to taste

Instructions

    Melt butter in a nonstick skillet over medium heat.
    Add the poblano, apple and onion to the pan, season with a little salt and add fennel seeds. Gently sauté the mixture about 5-minutes until onions are soft and translucent. Remove from heat to cool.
    Preheat your oven to 350 degrees.
    Place the ground chicken in a large bowl and add the poultry seasoning, thyme, allspice and paprika. Add a healthy drizzle of extra-virgin olive oil. This will moisten the mixture.

    Add the apple, poblano, onion mixture to the chicken and combine. Add more olive oil if mixture seems dry.

    Use the cookie scoop, or spoons, to place the sausage balls on a parchment covered sheet pan.

    Top each ball with a little olive oil and use the back of a spoon to flatten the balls into patties.

    Pop the sheet pan into your preheated oven and bake for 10-minutes. You may also pan fry the sausages but we found baking was the easiest way to cook so many at once.

    When your sausage patties cool you can freeze them or place in the fridge if you’re going to use them right away. We layer the sausage in a freezer container with parchment between the layers. That makes it easier to remove sausages as you need them.

    When you’re ready for sausage, heat a little oil in your favorite skillet and cook over low-ish heat until the tops are golden brown. (Since the sausage is already cooked, you only want to brown them a bit.) Serve with your favorite egg dish, sweet cantaloupe and grainy bread. Enjoy.

Nutrition Information:

Yield: 60 sausages Serving Size: 2 sausages
Amount Per Serving: Calories: 36Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 19mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g

Nutrition information isn’t always accurate.

blackjack banner

Mouth-Watering Pasta Ortolano

Mouth-Watering Pasta Ortolano

Pasta Ortolano with sauté onions, mushrooms, garlic, asparagus, and fresh Roma tomatoes served over a toothy brown rice pasta with Parmesan and pine nuts!

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 6 oz brown rice spaghetti
  • 1 TBS Olive oil
  • ½ medium onion – chopped
  • 1 large garlic clove – chopped
  • 7 Asparagus spears – cut in pieces
  • 3 Mushrooms cut in pieces
  • ¼ Zucchini cut into pieces
  • 2 Roma tomatoes, seeded and cut into pieces
  • ¼ cup frozen peas
  • ¼ cup chicken broth
  • Baby spinach – a handful or as much as you want
  • 1 TBS Pine nuts, toasted
  • 1 TBS Parmesan cheese
  • Salt (optional)

Instructions

You can prepare the veggies while waiting for the pasta water to come to a boil.

After you’ve put the pasta into the boiling water, begin sautéing veggies in the order listed above, adding each next veggie after about one minute of cooking time.

After adding the peas cover and cook about 3 minutes, then add broth and continue to cook while you are waiting for the pasta to finish cooking. If you are using brown rice pasta, it will take about 18 minutes for the pasta to cook. If you are using regular pasta, then you might need to keep the pasta warm until the veggies are cooked. You want your veggies and the pasta to be al dente.

Add the cooked pasta to the pan with the veggies and then stir in the fresh spinach.

Top each serving with pine nuts and Parmesan cheese. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 514mgCarbohydrates: 53gFiber: 11gSugar: 11gProtein: 14g

Nutrition information isn’t always accurate.

haley banner thin

Yield: One 9” x 9” Casserole Dish

German Sausage with Sauerkraut in Beer

German Sausage with Sauerkraut in Beer

German sausage with sauerkraut in beer is oven roasted with bacon, brats, pancetta, garlic, lots of beer and is pure comfort food.

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Ingredients

  • 1 lb. Lean Bacon
  • 2.5 lb. Sauerkraut (Anita says the jar variety is best)
  • 3-4 Garlic cloves, Diced
  • Pancetta (note this is our addition to the recipe and is optional)
  • 4 Brats or German Sausages or Polish sausage rings (enough for 4)
  • 2-3 cans or bottles of beer – your choice
  • Salt and Pepper to Taste

Instructions

Preheat your oven to 350 degrees.

Line the bottom and sides of a 9 x 9 casserole dish with bacon.

Combine and drain both the jar and the tin of sauerkraut. Using half, arrange the kraut in a layer in the bottom of your casserole dish.

Sprinkle with 2 cloves garlic, coarsely chopped, and pepper to taste.

Add second layer sauerkraut and season with 2 more cloves of coarsely chopped garlic and pepper to taste.

Pour two bottles of beer over the casserole and cook in your over for two-hours.

Remove and add the pancetta, returning the casserole to the oven and baking for an additional hour at 275 degrees

Remove and add your sausage, returning the casserole to the oven for an additional hour.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 51gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 134mgSodium: 3261mgCarbohydrates: 14gFiber: 6gSugar: 3gProtein: 39g

Nutrition information isn’t always accurate.

rx banner ad

Yield: One 9” x 9” Casserole Dish

K.I.S.S. Lasagna

lasagna

K.I.S.S. Lasagna, keep-it-simple-stupid lasagna, offers a sensuous, savory sauce, crisp edges, creamy cheese texture and time-saving no-boil whole wheat noodles. Mmm!

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 25-oz jar Muir Glen Organic Tomato Sauce
  • 1 8-oz jar tomato sauce with oregano
  • 1-box no-boil lasagna noodles (we like DeLallo organic wheat noodles but they take longer to cook)
  • 1 16-oz carton low-fat cottage cheese
  • 1-cup Parmesan cheese
  • 8 oz. Mozzarella cheese, grated
  • 1 large egg
  • Dash of nutmeg

Instructions

Preheat the oven to 350 degrees.

In a mixing bowl crack and whisk the egg then add the cottage cheese and nutmeg. Blend well.

In your 9” x 9” pan, add a layer the sauce, then noodles, ricotta/egg mixture and mozzarella.

Repeat with the desired number of layers you prefer but be careful you might need more cheese and sauce.

Top with Parmesan cheese.

Bake for 45-50 minutes. Enjoy!

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 677mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 18g

Nutrition information isn’t always accurate.

antiques country banner

Yield: 12 tacos

Rosarito Beach Street Tacos – Healthy Version

Rosarito Beach Street Tacos – Healthy Version
Our Rosarito Beach Street Tacos are made with fresh ground turkey, our own homemade low-salt taco seasoning, corn tortillas and topped cheese and cilantro.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 16 oz. Lean Ground Turkey (such as Jennie-O Extra Lean Ground Turkey Breast)
  • 1 TBS Olive Oil (additional for the tortillas)
  • 3 TBS Low-Salt Taco Seasoning (recipe below)
  • ½ Cup Water
  • Corn Tortillas (Get extra so you can have leftovers for breakfast - stir in several eggs for a good scramble and you’ve got a quick and delish breakfast taco.)
  • Toppings:
  • Real street tacos are usually served with chopped onion, cilantro, grated cheese and lime slice but add any toppings of your choice:
  • Grated cheddar cheese
  • Chopped tomatoes
  • Shredded lettuce
  • Taco Seasoning Recipe
  • 2 TBS Chili Powder
  • 2 tsp Onion Powder
  • 2 tsp Cumin, Ground
  • 2 tsp Garlic Powder
  • 1 tsp Salt
  • ½ tsp Pepper
  • Stir to combine.

Instructions

Heat the olive oil and sauté the ground turkey 5 or 6 minutes until the pink of the meat is gone.

Sprinkle the turkey with the taco seasoning and continue to stir-fry until the herbs are fragrant, be careful not to burn the herbs.

Add the water, stir and cover to simmer for twenty-minutes.

While the tacos simmer, grab a sheet pan, oil up your tortillas and pop them into a 300-degree oven.

We enjoy roasting our tortillas until they have an almost brittle on the outside yet chewy on the inside texture but that’s us, we know you’ll do what’s right for you.

Notes

A lot of people enjoy masa or wheat tortillas and they do have a place in every lover of southwest cooking’s larder but, for authentic street tacos you’ll want to serve yours with corn tortillas.

Nutrition Information:

Yield: 12 tacos Serving Size: 3 tacos
Amount Per Serving: Calories: 167Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 2013mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 16g

Nutrition information isn’t always accurate.

One Pot Cooking for Men's Recipe Cards 22

 


%d bloggers like this: