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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (21199)	4/23/2008 3:33:49 PM
From: sandintoes	Read Replies (1) \| Respond to of 25073

Low Fat Beef Stroganoff Heart-friendly Recipe X This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 150 mg Sodium: No more than 250 mg Carbohydrates: No more than 80g Total Sugars: No more than 25g total sugars; limit to 35g in desserts Diabetes-friendly Recipe X This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 300 mg Sodium: No more than 1000 mg Carbohydrates: No more than 50g Total Sugars: No more than 25g total sugars; limit to 35g in desserts Low-Carb Recipe X This recipe contains: Carbohydrates: No more than 45g Total Sugars: No more than 25g total sugars; limit to 35g in desserts High-Calcium Recipe X This recipe contains: Calcium: At least 50 mg Quick and Easy Recipe X This recipe requires 30 minutes or less for complete preparation. Serves: 4 person(s) Preparation Time: 15 mins Cooking Time: 15 mins Tender beef strips with mushroom and onions in a light creamy sauce. Suggestions: For best results, cook just before serving, to keep the beef tender. Ingredients: 1 quick spray of cooking spray 2 medium onion, sliced 10 1/2 oz sliced mushrooms 1 Tbsp vegetable oil, such as canola 17 1/2 oz lean beef strips (such as flank steak) 2 Tbsp no-added salt tomato paste 1/2 cup reduced sodium liquid beef stock 2/3 cup lowfat evaporated milk Directions: Spray oil in a non-stick pan and saute onions for one minute. Add mushrooms and cook for a further three minutes. Remove from pan. Add the 1 tablespoon of oil and cook beef in batchs until just cooked. Return onions and mushrooms to the pan with beef. Stir in tomato paste and beef stock. Once combined, add the carnation milk, stir.

To: sandintoes who wrote (21199)	4/23/2008 7:39:27 PM
From: lexi2004	Read Replies (1) \| Respond to of 25073

Sounds delicious. Have you ever tried the recipe on the can/bag of the dried french fried onion rings? Basically you crunch up those rings, using it as the coating after you dip your chicken breast/strips in egg. Put Pam on a baking dish, place coated chicken in dish with ample space between to keep crust crisp. Sorry I don't have better details; I don't have the recipe and couldn't find it on the internet to post here. Lexi

To: sandintoes who wrote (21199)	4/25/2008 7:21:59 AM
From: William H Huebl	Read Replies (2) \| Respond to of 25073

Last night I pounded out chicken thighs flat, put cut strips of marinaded eggplant, squash and red pepper on it, rolled it up, rolled it in plastic wrap and then aluminum foil, twisted the ends to keep out the water and boiled them for 15 minutes. Made some chicken gravy and then opened up the rolls and sliced them into disks. Poured the gravy over them and served with huge artichokes steamed for 1/2 hour. Yum... my wife loved it all and so few carbs.