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Daily Recipe
Tuesday, 26 May 2015

ingredients
1/2   cup   light mayonnaise
2    tablespoons   water
1    teaspoon   Worcestershire sauce
1/8   teaspoon   ground nutmeg
1/8   teaspoon   black pepper
1    pound   surimi (imitation crab meat), coarsely chopped
1/2   cup   grated Parmesan cheese
1/2   cup   shredded Swiss cheese
3      scallions, trimmed, chopped, reserving tops for garnish
1      rib celery, diced
8      ready-to-use crepes (from 4.5-ounce package)
directions
In large bowl, combine mayonnaise, water, Worcestershire sauce, nutmeg and pepper until blended. Add surimi, Parmesan cheese, 1/4 cup of the Swiss cheese, scallions and celery; stir to mix thoroughly.
With short side facing you, spoon 1/2 cup seafood mixture across bottom edge of each crepe. Roll, jelly-roll style, to enclose filling. Place seam side down into a microwave-safe individual au gratin dish or plate. Repeat with remaining crepes and filling, placing 2 crepes on each. Sprinkle each crepe with 1 tablespoon Swiss cheese.
Cover with wax or parchment paper; microwave each on high 1-1/2 minutes until heated and cheese melts. Garnish with scallion tops. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 395, Fat, total (g) 21, chol. (mg) 72, sat. fat (g) 8, carb. (g) 22, fiber (g) 0, pro. (g) 30, sodium (mg) 820, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Monday, 25 May 2015

ingredients
1    pound   bulk sage-flavor pork sausage (casings removed, if present)
3/4   cup   chopped red sweet pepper (1 medium)
1/2   cup   chopped onion (1 medium)
9    4 inches   leftover or toasted frozen plain or buttermilk waffles, halved
3      eggs, lightly beaten
1 1/2   cups   half-and-half, light cream, or whole milk
1    tablespoon   snipped fresh sage
    Fresh sage leaves (optional)
    Pure maple syrup
directions
Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner; set aside.
In a large skillet cook sausage, sweet pepper, and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Spread one-third of the sausage mixture in the prepared cooker; top with one-third of the halved waffles. Repeat layers twice more.
In a medium bowl combine eggs, half-and-half, and snipped sage. Pour egg mixture over layers in cooker. Using the back of a large spoon, press down lightly to moisten the top layer of waffles. If desired, sprinkle with sage leaves.
Cover and cook on low-heat setting about 3 1/2 hours or until a knife inserted in the center of egg mixture comes out clean, giving the crockery liner a half-turn once halfway through cooking, if possible. Remove crockery liner from cooker, if possible, or turn off cooker. Cool for 30 minutes. Serve bread pudding warm with maple syrup.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 558, Fat, total (g) 30, chol. (mg) 168, sat. fat (g) 11, carb. (g) 55, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 31, pro. (g) 19, vit. A (IU) 1653.21, vit. C (mg) 26.16, Thiamin (mg) 0.4, Riboflavin (mg) 1.05, Niacin (mg) 4.28, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 61.33, Cobalamin (Vit. B12) (µg) 1.96, sodium (mg) 792, Potassium (mg) 325, calcium (mg) 305, iron (mg) 3.98, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:12 am   |  Permalink   |  0 Comments  |  Email
Sunday, 24 May 2015


ingredients

8    ounces   rich rectangular crackers, such as Club crackers
3/4   cup   butter (1-1/2 sticks)
3/4   cup   honey
1    cup   packed brown sugar
1/3   cup   whipping cream
2    cups   finely crushed graham crackers
1    teaspoon   vanilla
1/2   teaspoon   fine sea salt
2    cups   chocolate-covered peanut butter cups, chopped into 1/2-inch pieces (9 ounces)
2    cups   dry roasted peanuts
1 1/2   cups   milk chocolate pieces (9 ounces)
1/3   cup   butterscotch-flavored pieces
1/3   cup   peanut butter

directions
Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Arrange half of the crackers in a single layer over the bottom of the prepared pan. In a medium saucepan combine butter, honey, brown sugar, and cream. Bring to boiling, stirring constantly. Add graham cracker crumbs, reduce heat to a simmer and continue to cook mixture for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and 1/4 teaspoon of the sea salt.
Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour remaining caramel over. Arrange remaining crackers in a single layer over the caramel, pushing slightly to secure.
For topping, in a medium microwave-safe bowl, combine chocolate and butterscotch pieces. Microwave for 2 to 3 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Spread chocolate mixture over cracker layer; immediately sprinkle with remaining 1/4 teaspoon sea salt.
Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 32 or 40 squares.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 346, Fat, total (g) 20, chol. (mg) 19, sat. fat (g) 9, carb. (g) 38, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 26, pro. (g) 5, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.06, Riboflavin (mg) 0.04, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 220, Potassium (mg) 128, calcium (mg) 60.58, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email
Saturday, 23 May 2015

ingredients
Sandwich
4      boneless pork sirloin steaks (pork cutlets), cut 1/2-inch thick (about 1 pound)
1/4   cup   soy sauce
1/4   cup   sesame oil
3    tablespoons   honey
1    tablespoon   rice vinegar
1    tablespoon   minced garlic
1/4   teaspoon   grated fresh ginger
1/4   teaspoon   Dijon-style coarse ground mustard
4      flatbreads, such as naan or pocketless pita
1/2   cup   sliced banana peppers, drained
Sesame Slaw
3    cups   finely shredded red cabbage
1    cup   finely chopped celery
3    tablespoons   sesame oil
3    tablespoons   honey
3    tablespoons   rice vinegar
2    tablespoons   soy sauce
3    tablespoons   sesame seed, toasted
directions
Sandwich
Place pork cutlets In a large resealable plastic bag set in a shallow dish. Add 1/4 cup soy sauce, 1/4 cup sesame oil, 3 tablespoons honey, 1 tablespoon rice vinegar, the garlic, ginger and mustard. Seal bag and massage gently to combine ingredients and coat meat. Marinate in the refrigerator for 30 to 60 minutes. (Meanwhile, make Sesame Slaw, if you haven't already.) Drain pork, reserving marinade.
Grill pork cutlets on the rack of a covered gas or charcoal grill directly over medium heat for 5 to 7 minutes or until no longer pink, brushing with reserved marinade and turning once during cooking. Remove from grill and slice crosswise into strips. Add flatbread to grill and grill 1 to 2 minutes or until softened and lightly toasted, turning once.
To assemble sandwiches, divide sliced pork, Sesame Slaw and banana peppers among warmed flatbread. (Use a slotted spoon with the slaw.)
Sesame Slaw
In a large bowl, combine cabbage, celery, 3 tablespoons sesame oil, 3 tablespoons honey, 3 tablespoons rice vinegar, and 2 tablespoons soy sauce. Toss well. Cover and refrigerate at least 15 minutes or up to 8 hours. Before serving, stir in toasted sesame seed.
Tip
*
Use regular sesame oil here, not toasted sesame oil.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 1020, Fat, total (g) 32, chol. (mg) 66, sat. fat (g) 5, carb. (g) 137, Monounsaturated fat (g) 12, Polyunsaturated fat (g) 13, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 33, pro. (g) 45, vit. A (IU) 709.4, vit. C (mg) 37.62, Thiamin (mg) 1.32, Riboflavin (mg) 1.1, Niacin (mg) 16.71, Pyridoxine (Vit. B6) (mg) 0.73, Folate (µg) 258.98, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 2413, Potassium (mg) 871, calcium (mg) 202, iron (mg) 9.03, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, 22 May 2015

ingredients
2    cups   dried cavatappi (cellentani) pasta
1    3 1/2ounce package  thinly sliced pepperoni
1    pound   lean ground beef
1/3   cup   finely chopped onion
1    8 ounce package  mushrooms, sliced
1    15 ounce can  pizza sauce
1    8 ounce can  tomato sauce
1    6 ounce can  tomato paste
1/2   teaspoon   sugar
1/8   teaspoon   ground black pepper
1/8   teaspoon   garlic salt
1/8   teaspoon   onion salt
2    cups   shredded mozzarella cheese
1    tablespoon   grated Parmesan cheese
directions
Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot.
Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.
In a large oven-going skillet, cook ground beef, onion and mushrooms until meat is brown and onion is tender; drain off fat.
Stir in the reserved quartered pepperoni slices, the pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt and onion salt. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.
Return half of the pasta-beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices and sprinkle with the Parmesan cheese.
Bake in a 350 degrees oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.
Variation
This recipe is very flexible. If you like, add or substitute other favorite pizza toppings. You can add chopped red or green sweet peppers with the beef and onion or stir in sliced pitted ripe olives with the pepperoni. Or try substituting sweet or hot Italian sausage for the ground beef.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 387, Fat, total (g) 19, chol. (mg) 67, sat. fat (g) 8, carb. (g) 29, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 28, vit. A (IU) 1111.01, vit. C (mg) 13.82, Thiamin (mg) 0.34, Riboflavin (mg) 0.41, Niacin (mg) 7.7, Pyridoxine (Vit. B6) (mg) 0.48, Folate (µg) 71.57, Cobalamin (Vit. B12) (µg) 1.5, sodium (mg) 916, Potassium (mg) 863, calcium (mg) 266, iron (mg) 3.74, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email
Thursday, 21 May 2015

ingredients
1    3 pound   boneless beef chuck pot roast
1 1/2   cups   diced jicama or chopped celery
1/2   cup   chopped green onions
1/4   cup   rice vinegar
1/4   cup   reduced-sodium soy sauce
2    tablespoons   hoisin sauce
1    tablespoon   finely chopped fresh ginger
1/2   teaspoon   salt
1/2   teaspoon   chili oil
1/4   teaspoon   ground black pepper
2    tablespoons   cornstarch
2    tablespoons   cold water
24      Bibb or Boston lettuce leaves
directions
Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl, combine jicama, green onion, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil and pepper. Pour over meat in cooker.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from slow cooker. Using two forks, shred meat and transfer to a bowl. Cover to keep warm.
For sauce: Skim fat off cooking liquid; discard. Transfer cooking liquid (and any vegetables) to a small saucepan. In a small bowl, combine cornstarch and the water; add to cooking liquid. Cook and stir over medium-high heat until slightly thickened and bubbly; cook and stir 2 minutes more. Add sauce to shredded meat; toss to coat.
To serve, spoon about 1/4 cup of the meat mixture onto each lettuce leaf. Fold lettuce around filling; secure with a toothpick, if you like.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 168, Fat, total (g) 4, chol. (mg) 67, sat. fat (g) 1, carb. (g) 5, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 25, vit. A (IU) 534.49, vit. C (mg) 5.31, Thiamin (mg) 0.13, Riboflavin (mg) 0.29, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 401, Potassium (mg) 472, calcium (mg) 20.19, iron (mg) 3.24, Vegetables () 1, Lean Meat () 3, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 20 May 2015

ingredients
8 - 10      mesquite or hickory wood chunks
1    3 - 3 1/2pound   fresh beef brisket
1/4   cup   dry red wine or reduced-sodium beef broth
4    teaspoons   Worcestershire sauce
1    tablespoon   cooking oil
1    tablespoon   red wine vinegar or cider vinegar
1      clove garlic, minced (1/2 teaspoon minced)
1/2   teaspoon   coriander seeds, crushed
1/2   teaspoon   hot-style mustard
    Dash cayenne pepper
1    teaspoon   seasoned salt
1    teaspoon   paprika
1    teaspoon   ground black pepper
    Zesty Barbecue Sauce (recipe below)
Zesty Barbecue Sauce
1/2   cup   chopped green sweet pepper
2    tablespoons   chopped onion
1      clove garlic, minced
1/2   cup   ketchup
1      large tomato, peeled seeded and chopped
1    tablespoon   steak sauce
1    tablespoon   Worcestershire sauce
1    teaspoon   packed brown sugar
1/4   teaspoon   ground cinnamon
1/8   teaspoon   ground nutmeg
1/8   teaspoon   ground cloves
1/8   teaspoon   ground ginger
1/8   teaspoon   ground black pepper

directions
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard, and cayenne pepper. Set aside.
For rub:
in a small bowl, combine seasoned salt, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
In a smoker, arrange preheated coals, wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
To serve, thinly slice meat across the grain. Serve meat with Zesty Barbecue Sauce. Makes 8 (3-ounce) servings.
Zesty Barbecue Sauce
Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion, and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature. Makes about 1-3/4 cups.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 232, Fat, total (g) 10, chol. (mg) 73, sat. fat (g) 3, carb. (g) 8, fiber (g) 1, pro. (g) 25, sodium (mg) 535, Other Carb () 0.5, Lean Meat () 3.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 19 May 2015

ingredients
3 1/2   ounces   oil-packed dried tomatoes, well-drained (3/4 cup)
3      cloves garlic
1/4   teaspoon   kosher salt
1/8   teaspoon   freshly ground black pepper
1/4   cup   seasoned fine dry bread crumbs
1 1/2   pounds   ground uncooked chicken
1/2   cup   whole milk ricotta cheese
2      eggs, lightly beaten
1    tablespoon   whole milk
1    tablespoon   chopped fresh parsley
2    teaspoons   dried thyme, crushed
1    teaspoon   dried oregano, crushed
1    teaspoon   dried marjoram, crushed
2    tablespoons   olive oil
White Sauce for Meatballs
3    tablespoons   all-purpose flour
2    tablespoons   butter
1    cup   chicken broth
1    cup   whipping cream or whole milk
1    tablespoon   white balsamic vinegar
1    teaspoon   Worcestershire Sauce
1/2   teaspoon   dried thyme, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
2    tablespoons   chopped fresh parsley

directions
Preheat the oven to 350 degrees F.
In a food processor, pulse the dried tomatoes, garlic, salt, and pepper. Add the bread crumbs and pulse to combine.
Transfer the mixture to a large bowl. Add chicken, ricotta cheese, eggs, milk, parsley, thyme, oregano, and marjoram. Combine until uniform in appearance. Roll the mixture into 1 1/2-inch balls (about 1 1/2 tablespoons each).
Place in a 15x10x1-inch baking pan lined with parchment paper. Brush with olive oil. Bake for 16 minutes or until cooked through (165 degrees F).
White Sauce for Meatballs
In a medium saucepan combine flour and butter over medium-high heat. Cook and stir for 2 minutes until it turns blonde.
Add the chicken broth, cream, vinegar, Worcestershire sauce, thyme, salt and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 47, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 1, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 4, vit. A (IU) 67.02, vit. C (mg) 2.34, Thiamin (mg) 0.02, Riboflavin (mg) 0.07, Niacin (mg) 1.04, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 2.51, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 46, Potassium (mg) 131, calcium (mg) 14, iron (mg) 0.42, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
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