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Daily Recipe
Sunday, 23 November 2014

ingredients
3    tablespoons   canola oil, divided
1      medium sweet onion, (half diced, half thinly sliced), divided
8    ounces   mushrooms, chopped
1    tablespoon   onion powder
1 1/4   teaspoons   salt , divided
1/2   teaspoon   dried thyme
1/2   teaspoon   freshly ground pepper
2/3   cup   all-purpose flour, divided
1    cup   low-fat milk
3    tablespoons   dry sherry, (see Ingredient Note)
1    pound   frozen French-cut green beans, (about 4 cups)
1/3   cup   reduced-fat sour cream
3    tablespoons   buttermilk powder, (see Ingredient Note)
1    teaspoon   paprika
1/2   teaspoon   garlic powder
directions
Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Tips:
Ingredient notes:
Don't use the high-sodium "cooking sherry" sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 212, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 7, sodium (mg) 533, Potassium (mg) 259, calcium (mg) 161.55, Vegetables () 1, Starch () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:05 am   |  Permalink   |  0 Comments  |  Email
Saturday, 22 November 2014


ingredients

2    tablespoons   extra-virgin olive oil
2      large carrots, finely chopped
1      large onion, diced
2    tablespoons   minced garlic
1    teaspoon   chopped fresh rosemary
2    14 ounce cans  vegetable broth
2      medium zucchini, diced
9    ounce (about 2 cups)  fresh or frozen tortellini, preferably spinach-&-cheese
4      plum tomatoes, diced
2    tablespoons   red-wine vinegar

directions
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email
Friday, 21 November 2014
ingredients
 
  • 1    pound   bulk Italian sausage or ground beef
  • 1    cup   chopped onion (1 large)
  • 2      cloves garlic, minced
  • 2    14 1/2ounce cans  diced tomatoes, undrained
  • 2    4 ounce cans   mushroom stems and pieces, drained (optional)
  • 1    6 ounce can  tomato paste
  • 1      bay leaf
  • 1 - 2    tablespoons   snipped fresh oregano or 2 teaspoons dried Italian seasoning, crushed
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  • 1    cup   chopped green sweet pepper (1 large)
  • 12 - 16    ounces   dried spaghetti
  •     Grated or finely shredded Parmesan cheese (optional)
 
directions
In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
 
 
Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, mushrooms (if desired), tomato paste, bay leaf, oregano, salt, and black pepper. Stir in meat mixture.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Turn off cooker. Add sweet pepper; cover and let stand for 5 minutes.
 
 
Meanwhile, cook pasta in boiling, lightly salted water according to package directions; drain. Spoon meat mixture over pasta. If desired, sprinkle with cheese.
 
 
 
Variation
  • Spaghetti with Spicy Sausage-Cream Sauce: Prepare as directed, substituting bulk hot Italian sausage for Italian sausage. Before serving, stir 1/2 cup whipping cream into sauce.
Note
  • Nutrition Facts per serving for Spaghetti with Spicy Sausage-Cream Sauce: 621 cal., 30 g fat (15 g sat. fat), 78 mg chol., 1,514 mg sodium, 62 g carb., 6 g fiber, 28 g pro.
nutrition information
Per Serving: cal. (kcal) 548, Fat, total (g) 25, chol. (mg) 57, sat. fat (g) 9, carb. (g) 60, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 22, vit. A (IU) 1068.98, vit. C (mg) 39.56, sodium (mg) 1385, calcium (mg) 70.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email
Thursday, 20 November 2014
ingredients
 
  • 1 1/4   cups   regular pearled barley (not quick cooking)
  • 4    cups   chicken broth
  • 3/4   teaspoon   cracked black pepper
  • 2    cups   chopped onion
  • 1    1 1/2pound   winter squash, such as butternut, peeled, seeded, and cut into 1-inch pieces (3 cups)
  • 1/2   cup   butter
  • 5    cups   chopped fresh chard or spinach
  • 1    cup   walnuts, toasted and chopped
  • 1 1/2   cups   finely shredded Parmesan cheese
 
directions
Preheat oven to 325 degrees F. Cook barley according to package directions using chicken broth in place of water and adding cracked black pepper.
 
Meanwhile, in a large skillet heat butter cook onion and squash in butter over medium heat covered, until just tender, stirring occasionally, about 10 minutes. Remove from heat; stir in cooked barely, chard, walnuts, and Parmesan cheese.
 
Transfer to a 3-quart rectangular baking dish. Bake, uncovered, for 25 to 30 minutes or until heated through (165 degrees F).
 
 
 
Tip
  • Make Ahead: Prepare as above and transfer to baking dish. Cover and chill up to 24 hours. To serve, uncover and bake in the 325 degrees F oven for 40 minutes or until heated through.
nutrition information
Per Serving: cal. (kcal) 189, Fat, total (g) 12, chol. (mg) 19, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 3, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 6, vit. A (IU) 4850, vit. C (mg) 12.34, Thiamin (mg) 0.16, Riboflavin (mg) 0.09, Niacin (mg) 1.2, Pyridoxine (Vit. B6) (mg) 0.17, Folate (µg) 24.52, Cobalamin (Vit. B12) (µg) 0.1, sodium (mg) 374, Potassium (mg) 305, calcium (mg) 123, iron (mg) 1.2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:05 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 19 November 2014
ingredients
 
  • 2    tablespoons   butter
  • 2    tablespoons   all-purpose flour
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   freshly ground black pepper
  • 1    cup   whipping cream, half-and-half, or light cream
  • 1/4   cup   grated Parmesan cheese
  • 2    pounds   russet potatoes, peeled and cut into 1/8-inch-thick slices
  •     Snipped fresh chives (optional)
 
directions
In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Add whipping cream all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese (mixture will be thick).
 
 
Arrange half the potatoes in overlapping slices along the bottom of a buttered 2-quart shallow casserole or baking dish. Spread half the sauce over the potatoes. Repeat potato and sauce layers.
 
 
Bake, covered, in a 325 degrees oven for 40 minutes. Uncover and bake for 25 to 35 minutes more, until edges are brown and potatoes are tender when pierced with a knife. If desired, sprinkle with snipped chives before serving.
 
 

 
nutrition information
Per Serving: cal. (kcal) 288, Fat, total (g) 20, chol. (mg) 68, sat. fat (g) 12, carb. (g) 24, fiber (g) 2, pro. (g) 5, vit. A (IU) 728.85, vit. C (mg) 17.12, sodium (mg) 319, calcium (mg) 80.77, iron (mg
Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 18 November 2014
ingredients
 
  •     Nonstick cooking spray
  • 1    20 - 21 ounce can  apple pie filling
  • 1/2   cup   dried cherries, dried cranberries, or raisins
  • 1    cup   all-purpose flour
  • 1/4   cup   granulated sugar
  • 1    teaspoon   baking powder
  • 1/4   teaspoon   salt
  • 1/2   cup   milk
  • 2    tablespoons   butter, melted
  • 1/2   cup   chopped walnuts, toasted
  • 1 1/4   cups   apple juice
  • 1/3   cup   packed brown sugar
  • 1    tablespoon   butter
  • 1    recipe  Sweetened Whipped Cream (optional)
  •     Chopped walnuts, toasted (optional)
Sweetened Whipped Cream
 
  • 1    cup   whipping cream
  • 2    tablespoons   sugar
  • 1/2   teaspoon   vanilla extract
 
 
directions
Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. In a small saucepan bring apple pie filling to boiling. Stir in cherries. Transfer apple mixture to prepared cooker.
 
 
In a medium bowl stir together flour, granulated sugar, baking powder, and salt. Add milk and melted butter; stir just until combined. Stir in the 1/2 cup walnuts. Pour and evenly spread batter over apple mixture in cooker, spreading evenly.
 
 
In the same small saucepan combine apple juice, brown sugar, and the 1 tablespoon butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour apple juice mixture over mixture in cooker.
 
 
Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a wooden toothpick inserted near center of cake comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 to 45 minutes.
 
 
To serve, spoon warm cake and its sauce into dessert dishes. If desired, top each serving with Sweetened Whipped Cream and additional walnuts.
 
 
Sweetened Whipped Cream
In a chilled small mixing bowl combine whipping cream, sugar, and vanilla. Beat with the chilled beaters of an electric mixer on medium to high speed just until stiff peaks form (tips stand straight). Do not overbeat.
 
 


 
nutrition information
Per Serving: cal. (kcal) 435, Fat, total (g) 13, chol. (mg) 18, sat. fat (g) 5, carb. (g) 77, Monosaturated fat (g) 3, Polyunsaturated fat (g) 5, fiber (g) 3, sugar (g) 26, pro. (g) 5, vit. A (IU) 291.54, vit. C (mg) 1.77, sodium (mg) 284, calcium (mg) 100.97, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:04 am   |  Permalink   |  0 Comments  |  Email
Monday, 17 November 2014
ingredients
 
  • 2      eggs
  • 1    cup   seasoned fine dry bread crumbs
  • 1/4   cup   finely chopped pimiento-stuffed green olives
  • 1/4   cup   finely chopped black olives
  • 1/4   cup   chopped flat-leaf (Italian) parsley
  • 4    cloves  garlic, minced
  • 1    teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  • 1    pound   lean ground beef
  • 1    pound   ground lamb
  • 6    ounces   kasseri or feta cheese, cut into 1/2-inch cubes
  • 1    recipe  Greek Tomato Sauce
Greek Tomato Sauce
 
  • 1/2   cup   chopped onion (1 medium)
  • 1    clove  garlic, minced
  • 1    tablespoon   olive oil
  • 1    8 ounce can  tomato sauce
  • 1/4   cup   dry red wine or beef broth
  • 1    teaspoon   dried oregano, crushed
  • 1/2   teaspoon   ground cinnamon
 
 
directions
Preheat oven to 350 degrees F. In a large bowl beat eggs with a fork. Stir in bread crumbs, green olives, black olives, parsley, garlic, salt, and pepper. Add ground beef and ground lamb; mix until thoroughly combined.
 
 
Shape meat mixture into a ball around each cheese cube, being sure to completely enclose the cheese. Arrange meatballs in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 25 minutes. Drain well.
 
 
Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.
 
 
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks.
 
 
Greek Tomato Sauce
In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.
 
 


 
nutrition information
Per Serving: cal. (kcal) 104, Fat, total (g) 7, chol. (mg) 30, sat. fat (g) 3, carb. (g) 5, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 6, vit. A (IU) 242.95, vit. C (mg) 4.13, Thiamin (mg) 0.03, Riboflavin (mg) 0.09, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 448, Potassium (mg) 222, calcium (mg) 40.39, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:46 am   |  Permalink   |  0 Comments  |  Email
Sunday, 16 November 2014
ingredients
 
  • 2      corn tortillas
  • 1    tablespoon   salsa
  • 2    tablespoons   shredded reduced-fat Cheddar cheese
  • 1/2   cup   liquid egg substitute, such as Egg Beaters
 
directions
Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
 
 
Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
 
 

 
nutrition information
Per Serving: cal. (kcal) 153, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 15, pro. (g) 17, sodium (mg) 453, Potassium (mg) 207, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:17 am   |  Permalink   |  0 Comments  |  Email
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