Potato and Bread Cutlets

1 pound potatoes, peeled 2 slices bread cubed, 1 egg beaten 1 teaspoon salt 1/2 teaspoon ground cayenne pepper 1 jalapeno pepper, seeded and minced 2 sprigs fresh cilantro chopped 1 cup vegetable oil for frying Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, mash together potatoes and bread cubes. Mix in egg, salt, cayenne, jalapeno and cilantro. Shape potato mixture into patties and coat with bread crumbs. In a large tall sided skillet, heat oil until almost smoking. Carefully slide cutlets into oil. Cook, turning once, until golden brown on both sides. Remove from heat and drain. Serve warm. Amount Per Serving  Calories: 190 | Total Fat: 7.3g | Cholesterol: 53mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 190

Total Fat: 7.3gCholesterol: 53mgSodium: 690mgTotal Carbs: 27.2g    Dietary Fiber: 2.3gProtein: 4.4g

Sensational Steak Sandwich

2 tablespoons olive oil1 pound thinly sliced sirloin steak strips8 ounces sliced fresh mushrooms1 green bell pepper, seeded and cut into strips1 medium onion, sliced10 slices provolone cheese1 loaf French bread1 (14 ounce) can beef broth1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon garlic powder2 tablespoons Worcestershire sauce1/8 teaspoon red pepper flakes1/4 cup Pinot Noir or other dry red wine1/2 cup prepared horseradish (optional)1/2 cup brown mustard (optional)Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping. Amount Per Serving  Calories: 1028 | Total Fat: 47.8g | Cholesterol: 151mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 1028
Total Fat: 47.8gCholesterol: 151mgSodium: 2616mgTotal Carbs: 78.8g    Dietary Fiber: 5.4gProtein: 68.6g

Meatless Main Dishes: Quick and Easy Stuffed Peppers

2 large red bell peppers, halved and seeded1 (8 ounce) can stewed tomatoes, with liquid1/3 cup quick-cooking brown rice2 tablespoons hot water2 green onions, thinly sliced1/2 cup frozen corn kernels, thawed and drained1/2 (15 ounce) can kidney beans, drained and rinsed1/4 teaspoon crushed red pepper flakes1/2 cup shredded mozzarella cheese1 tablespoon grated Parmesan cheeseArrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving. Amount Per Serving  Calories: 179 | Total Fat: 4.4g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Quick and Easy Stuffed Peppers

Servings Per Recipe: 4

Amount Per Serving

Calories: 179

Total Fat: 4.4gCholesterol: 12mgSodium: 352mgTotal Carbs: 27.6g    Dietary Fiber: 6.6gProtein: 9.2g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Pepperoncini Beef

1 (3 pound) beef chuck roast4 cloves garlic, sliced1 (16 ounce) jar pepperonciniMake small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cover, and cook on Low for 6 to 8 hours. Amount Per Serving  Calories: 275 | Total Fat: 20.5g | Cholesterol: 80mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 275

Total Fat: 20.5gCholesterol: 80mgSodium: 865mgTotal Carbs: 1.6g    Dietary Fiber: 0.3gProtein: 19.9g VIEW DETAILED NUTRITION
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Meatless Main Dishes: Veggie Fajitas

2 teaspoons olive oil2 cloves garlic, minced2 green bell peppers, sliced2 yellow bell peppers, sliced1/2 onion, sliced1 cup mushrooms, sliced3 green onions, choppedlemon pepper to tasteIn a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender. Amount Per Serving  Calories: 51 | Total Fat: 2.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 51

Total Fat: 2.2gCholesterol: 0mgSodium: 5mgTotal Carbs: 7.8g    Dietary Fiber: 1.8gProtein: 1.7g VIEW DETAILED NUTRITION
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Meatless Main Dishes: Summer Nights Eggplants | Submitted By: Vasiliki

2 large eggplants1/2 cup olive oil for frying2 medium onions, chopped2 cloves garlic, minced2 small tomatoes, chopped1 green bell pepper, seeded and chopped1 tablespoon chopped fresh parsleysalt and pepper to taste4 cups dry bread crumbs1 cup crumbled feta cheeseRemove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled. Amount Per Serving  Calories: 645 | Total Fat: 17.1g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 645

Total Fat: 17.1gCholesterol: 33mgSodium: 1319mgTotal Carbs: 101.3g    Dietary Fiber: 12.3gProtein: 23.4g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Mexican Style Shredded Pork | Submitted By: Tora. V

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces1/2 teaspoon salt2 (4 ounce) cans diced green chile peppers3 cloves garlic, crushed1/4 cup chipotle sauce3 1/4 cups water, divided1 1/2 cups uncooked long grain white rice1/4 cup fresh lime juice1/4 cup chopped cilantroPlace the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water. Cover, and cook 7 hours on Low. In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes. Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice. Amount Per Serving  Calories: 521 | Total Fat: 19.1g | Cholesterol: 108mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 521

Total Fat: 19.1gCholesterol: 108mgSodium: 802mgTotal Carbs: 43g    Dietary Fiber: 1.2gProtein: 41.1g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Asian Style Country Ribs | Submitted By: Aliskill

1/4 cup lightly packed brown sugar1 cup soy sauce1/4 cup sesame oil2 tablespoons olive oil2 tablespoons rice vinegar2 tablespoons lime juice2 tablespoons minced garlic2 tablespoons minced fresh ginger1 teaspoon Sriracha hot pepper sauce12 boneless country-style pork ribsStir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight. Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks. Amount Per Serving  Calories: 653 | Total Fat: 44g | Cholesterol: 177mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 653

Total Fat: 44gCholesterol: 177mgSodium: 2529mgTotal Carbs: 13.9g    Dietary Fiber: 0.5gProtein: 48.4g VIEW DETAILED NUTRITION
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Reviewed on Sep. 18, 2009 by Na Ree    This is similar to a popular Korean food called Kalbi, but Kalbi is made with beef, so I think this marinade will work with beef, like round steak. I didn't have lime juice so used lemon instead, and I didn't have Sriracha sauce so I used 1/2 tsp of hot pepper flakes. I marinaded for only 3 hours and then cooked in the oven at 350 for 1 hours (I didn't know I had to marinade it until I was getting to make it for today). It was delicious! My daughter, who just turned two, asked for more after she finished her plate. It probably could have been marinaded a bit longer, but I put leftover marinade juice on the meat (I should also note that I only used 3 boneless meat for the entire marinade). The meat was still tender (not like crock pot tender but tender enough), but I thought it was a little salty so I'll use less soy sauce next time. Overall, it was fabulous! Was this review helpful? [ YES ]
11 users found this review helpful This is similar to a popular Korean food called Kalbi, but Kalbi is made with beef, so I think...

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Meatless Main Dishes: Grilled Mediterranean Vegetable Sandwich | Submitted By: Chris M.

1 eggplant, sliced into strips2 red bell peppers2 tablespoons olive oil, divided2 portobello mushrooms, sliced3 cloves garlic, crushed4 tablespoons mayonnaise1 (1 pound) loaf focaccia breadPreheat oven to 400 degrees F (200 degrees C). Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool. Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving. Amount Per Serving  Calories: 356 | Total Fat: 14.8g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Grilled Mediterranean Vegetable Sandwich

Servings Per Recipe: 6

Amount Per Serving

Calories: 356

Total Fat: 14.8gCholesterol: 3mgSodium: 500mgTotal Carbs: 48.3g    Dietary Fiber: 5.5gProtein: 9g VIEW DETAILED NUTRITION
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Reviewed on Nov. 5, 2003 by MANDT2    This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I added fresh herbs (garlic, parsley, sage, oregano, basil, and rosemary) to the bread dough. For the grilled veggies I used a sliced Portabello mushroom, fresh green pepper, Walla Walla sweet onions, and some frozen red and yellow pepper slices. The eggplant and mushroom were oven roasted, as described in the recipe, except that I used an olive oil spray (quicker and easier than brushing with oil). The sliced onion and pepper were quickly stir fried in a non-stick pan, also lightly coated with an olive oil spray. I used low-fat mayo, to round out this healthy and delicious sandwich. (I was skeptical about whether I'd like grilled eggplant, but found it was fabulous). Give this sandwich a try, and it will make a believer of you, too! Was this review helpful? [ YES ]
25 users found this review helpful This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I...

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Meatless Main Dishes: Barbeque Tempeh Sandwiches | Submitted By: JENNX

1 cup barbecue sauce, your choice1 (8 ounce) package tempeh, crumbled1 tablespoon vegetable oil1 red bell pepper, seeded and chopped1 green bell pepper, seeded and chopped1 medium onion, chopped4 kaiser rolls, split and toastedPour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes. Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through. Spoon the tempeh mixture onto kaiser rolls, and serve. Amount Per Serving  Calories: 375 | Total Fat: 11.5g | Cholesterol: 0mg

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Reviewed on Mar. 4, 2005 by SHERIBEE    I want to share an important note on preparing tempeh (which I used to *hate* because of the bitter taste but now I love!). Remove the tempeh from the package, cut it in half & put it into a small pot of simmering vegetable broth - bring to a boil, then reduce to a simmer for 30 mins. (I use vegetarian/vegan bouillon cubes, about $2.50 or so for a package of 8 cubes (each cube makes 2 cups - delicious & cost effective for this purpose, soups, sauce base, whatever). Rapunzel is a great organic brand, but Knorr also makes a decent "mainstream" version. I made this recipe, using olive oil instead of vegetable - and added a clove of garlic to the sauteed veggies. I used the recommendation for a "smoky" barbecue sauce, and this sandwich rocked! I've also made it by pan-frying the crumbled tempeh to brown it (after it comes out of the broth), and adding a small splash of tamari to the pan right at the end, stirring to mix - then continuing with the rest of the recipe. Simple and yummy! Thanks for this easy recipe :O) Was this review helpful? [ YES ]
78 users found this review helpful I want to share an important note on preparing tempeh (which I used to *hate* because of the... Reviewed on Nov. 21, 2004 by IMATD    Well...I hate to be the sour grape in this bunch, but I just finished eating this for dinner and it was aweful. My husband took one bite and began to scream about the aweful aftertaste. He refused to eat this for dinner and went to get sushi. I didn't taste the aftertaste - for me it was the during taste. Now, there is a reason I gave this two stars instead of one. First, I think I chose a bad BBQ sauce. It is one of our absolute favorites, but was too sweet for this recipe. I highly reccommend going for a smokey sauce for this recipe. Second, we have never had tempeh before and frankly, won't ever again, but if you already know you like tempeh, this may work for you. I really wish I could offer more on how to repair this one, but it was that bad. There have been lots of vegan recipes that I have loved - try Vegan Casserole I, Black Bean Soup, or Vegan Split Pea soup (all from All Recipes and all fabulous). Was this review helpful? [ YES ]
8 users found this review helpful Well...I hate to be the sour grape in this bunch, but I just finished eating this for dinner... I tried this recipe when my sister and her family were visiting - her oldest daughter is a vegetarian, and her husband is a meat-and-potatoes guy. The only thing I changed was adding a couple of cloves of minced garlic to the vegetables and used 2 green peppers instead of 1 green, 1 red... and EVERYONE, my brother-in-law included, ate this right up and wanted more! What a terrific, easy recipe and it turned out to be such a crowd pleaser! This is one of those good ol' standby recipes for me now, I make it as often as possible. It's pretty handy, too, for a single person because the sandwich filling keeps very well in the refrigerator and reheats very well too. Thanks for a terrific, quick, easy meal! Was this review helpful? [ YES ]
2 users found this review helpful I tried this recipe when my sister and her family were visiting - her oldest daughter is a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Slow Cooker Main Dishes: Maine Venison Stew | Submitted By: Shann

2 pounds venison stew meat8 medium potatoes, peeled and cubed3 medium onions, diced3 stalks celery, diced8 large carrots, peeled and diced3 cubes beef bouillon2 (14.5 ounce) cans beef broth2 tablespoons browning and seasoning sauce2 cups frozen green peas (optional)2 cups fresh mushrooms, sliced (optional)salt and pepper to taste1/2 cup cornstarch1 cup waterCombine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through. Amount Per Serving  Calories: 407 | Total Fat: 3.4g | Cholesterol: 86mg

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Slow Cooker Main Dishes: Vegetarian Cassoulet | Submitted By: Liz

2 tablespoons olive oil1 onion2 carrots, peeled and diced1 pound dry navy beans, soaked overnight4 cups mushroom broth1 cube vegetable bouillon1 bay leaf4 sprigs fresh parsley1 sprig fresh rosemary1 sprig fresh lemon thyme, chopped1 sprig fresh savory1 large potato, peeled and cubedHeat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving. Amount Per Serving  Calories: 279 | Total Fat: 4.4g | Cholesterol: 0mg

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Meatless Main Dishes: Veggie Ranch Pizza | Submitted By: MAJRMINR

1 unbaked pizza crust1 1/2 cups Ranch-style salad dressing2 cups shredded Cheddar cheese1/2 cup shredded carrots1/2 cup chopped cauliflower1/2 cup chopped fresh broccoli1/2 cup chopped onion1/2 cup chopped red bell pepper1/2 cup sliced fresh mushrooms1 pound mozzarella cheese, shreddedPreheat oven to 350 degrees F (175 degrees C). Place pizza crust on a pizza pan or baking sheet, and spread dressing evenly over the top. Sprinkle with Cheddar cheese, followed by carrots, cauliflower, broccoli, onion, red pepper, and mushrooms. Top with mozzarella cheese. Bake in preheated oven for 15 to 20 minutes, until vegetables are tender, and cheese is melted and lightly browned. Amount Per Serving  Calories: 490 | Total Fat: 36.1g | Cholesterol: 68mg

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Slow Cooker Main Dishes: Slow Cooker Scalloped Potatoes with Ham | Submitted By: Big Mama Kaboose

3 pounds potatoes, peeled and thinly sliced1 cup shredded Cheddar cheese1/2 cup chopped onion1 cup chopped cooked ham1 (10.75 ounce) can condensed cream of mushroom soup1/2 cup water1/2 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon black pepperPlace sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover, and cook on High for 4 hours. Amount Per Serving  Calories: 265 | Total Fat: 10.2g | Cholesterol: 24mg

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