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French Onion Soup

There’s nothing quite like a big bowl of French Onion soup, with big croutons and melted provolone on top. Mine is slow cooked, so more of the flavor is able to develop. Now, you could just throw the uncooked onions in the slow cooker, but it doesn’t taste quite right that way. Cooking them gives the onions a smoother taste. You could also use store bought croutons if you’d like, premade are easie but homemade are better for you. Either way, it’s delicious!

Ingredients
2 rolls, cut into cubes
1 tablespoon olive oil
3 large onions, thinly sliced
6 cups low sodium beef broth
6 slices provolone cheese

Directions
Brush the bread cubes with the oil olive and dust with any herbs you’d like. Cook in a 450 degree oven for 30 minutes or until completely dry. Stir often to avoid burning.
In a large skillet, cook the onions over medium heat until they brown and carmelize. Transfer them to a pot and add the beef broth. Cook on low for about an hour or until the flavors have mixed.
To serve, top a cup of soup with a few of the dried bread cubes and a slice of cheese. Broil for a few minutes, or until the cheese is melted and starts to brown.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 224.9
Total Fat: 10.8 g
Cholesterol: 19.6 mg
Sodium: 804.5 mg
Total Carbs: 18.5 g
Dietary Fiber: 2.1 g
Protein: 13.2 g

French Onion Soup-001

Cowboy Pot Pie

I happen to like pot pie or shepards pie, but The Man isn’t much of a fan.  I thought maybe I could put a Tex-Mex spin on it, he would like it.  Turns out he really liked it!  I made our version of it with extra liquid because The Man like to have extra juice to soak up with the bread. If you prefer it that way, just don’t drain the cans. He also wanted to add some cheese to it, so I had him just add it to his bowl. Then I don’t have to have the extra calories. If you aren’t a big chicken fan you could trade the chicken for steak, just make sure the steak is tender.

Ingredients
For the filling:
8-10 oz boneless skinless chicken breast, diced
1 cup onions, chopped
1/4 cup garlic, minced
1 red pepper, chopped
1 can (14.5 oz) no salt added diced tomatoes
1 can (15 oz) enchilada sauce
1 can (14.5 oz) chili beans in sauce

For the topping:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon cream of tartar
2 jalapenos, diced (without seeds for less heat)
1/2 cup shredded cheddar cheese
1/2 cup butter, softened
1 cup milk

Directions
Preheat the oven to 450 degrees.
In a large, oven safe skillet, cook the chicken, onions, and garlic together until the chicken starts to brown. Add the red pepper, drained tomatoes, can of sauce and chili beans, undrained. Let it heat all the way through, then set aside.
In a bowl, combine the flour, baking powder, cream of tartar, jalapenos, and cheese. Cut in the butter until the dough looks like flour but will stick together if squeezed. Add the milk and mix well.
Spread the topping over the skillet. Bake at 450 degrees for 25 minutes, or until the center of the topping is cooked all the way through.

Cowboy Pot Pie-001

Gravy for Biscuits

We’ve really been doing a lot of breakfast for dinner lately, but I don’t mind because we don’t usually have a chance to have special breakfasts for breakfast. We love biscuits and gravy in our house, it’s filling and tasty! If you left out the sausage mixture you could use the gravy for just about anything else you would like.

The nutritional values don’t include the biscuits because there is such a variety of them you could use. You don’t even have to use biscuits! You could use toast, bread, or even pour it over potatoes.

Ingredients
12 oz reduced fat ground pork sausage
1 cup chopped onions
3 cloved minced garlic
1/4 cup butter
1/4 cup flour
2 cups low sodium beef broth

Directions
In a large saute pan, cook the onions, garlic and sausage together until the sausage is no longer pink. Remove from the pan and set aside. Melt the butter in the same pan and mix in the flour, whisk in the beef broth and let it come to a boil. Turn down the heat and let it simmer for a few minutes to thicken. Add the sausage mixture back in and let it cook for a few more minutes. Serve over biscuits or toast.

Nutritional Info•Servings Per Recipe: 5
•Amount Per Serving
•Calories: 293.0
•Total Fat: 22.5 g
•Cholesterol: 66.9 mg
•Sodium: 602.6 mg
•Total Carbs: 9.3 g
•Dietary Fiber: 0.8 g
•Protein: 13.2 g

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Sausage and Cheese Biscuits

Since my husband and his guys had to work over the weekend, I thought I’d make up something to try to make it a little more bearable.  Since they are out in the field getting Army reservists ready for deployment, it had to be something that could almost literally been eaten on the run.  Which meant nothing with silverware or plates.  I thought about making sausage biscuit sandwiches, but sometimes those can get a little messy when stuff starts falling out of them.  So I wondered what would happen if I just baked the sandwich makings into the biscuit.  It seems to have turn out pretty well, judging by how the guys responded to them.  I threw a couple in the freezer to see if these could work as a grab and go hot breakfast for the husband.  The first one was a little soggy, but that’s because I left it in the container with the lid on when I microwaved it.  The second one was just on a plate and it seems to have worked much better.  It was only in there for 30 seconds, but we also have a new, crazy powerful microwave.  You’ll have to adjust the time for your microwave.  The recipes makes a lot, which means you’ll have breakfast figured out for almost a month!

Ingredients
12 oz reduced fat sausage
1 cup chopped onions
1 cup chopped red peppers
1/4 cup minced garlic
6 cups flour
3 tablespoons baking powder
1 1/2 teaspoons cream of tartar
1 teaspoon salt
1/2 cup butter, softened
3 cups milk

Directions
Preheat the oven to 450 degrees. In a large pan, cook the sausage, onions, peppers and garlic until the sausage is no longer pink and the vegetables are tender. In a large bowl mix the flour, baking powder, and cream of tartar.  Add the sausage mixture and butter, mix it until a crumbly texture forms.  (You should be able to squeeze it into a ball, but it’ll fall apart when you drop it back into the bowl.)  Add the milk and cheese to the bowl and stir until when combined. Drop large spoonfuls (about 1/4 cup per biscuit) on a cookie sheet about 2 inches apart from each other.  Bake for about 12 minutes, or until they start turning golden brown.

Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 147.6
  • Total Fat: 4.9 g
  • Cholesterol: 15.2 mg
  • Sodium: 323.4 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.6 g

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Herbed Sausage Stuffing

Stuffing is one of those essential Thanksgiving sides. Luckily, I grew up with homemade stuffing and not something from a box. Although I understand the appeal of how easy it is to make boxed stuffing, this recipe is pretty easy. Plus you you can do most of the preparation ahead of time. Make the sausage mixture and keep it in the fridge (or freezer) and toast the bread ahead of time and store them in a bag or air tight bowl. Then when you make the stuffing, just mix the two parts and continue with the recipe.
Now just to warn you, this makes a ton of stuffing. Seriously, it’s about 15 cups of stuffing, but there’s not much leftover.

Ingredients
12 cups bread, cut into cubes
12 oz reduced fat sausage
4 cups chopped onions
4 cups chopped apples
3 cups chopped celery
1/2 cups minced garlic
2 tablespoons dried sage
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 tablespoon poultry seasoning
1 1/2 cups chicken broth

Directions
Toast the bread crumbs in a 300 degree oven in a large roasting pan for 30 – 45 minutes, or until throughly dried.
In a large pan, cook the sausage, garlic, sage, thyme, rosemary and poultry seasoning until the sausage is no longer pink. Add the onions, apples, and celery to the pan and cook until the celery is tender.
Combine the bread and sausage mixture in a large roasting pan. Drizzle with the chicken broth. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and bake for another 15 minutes.

Nutritional Info◦Servings Per Recipe: 24
◦Amount Per Serving
◦Calories: 133.1
◦Total Fat: 3.3 g
◦Cholesterol: 0.0 mg
◦Sodium: 171.8 mg
◦Total Carbs: 16.2 g
◦Dietary Fiber: 2.0 g
◦Protein: 2.2 g

Herbed Sausage Stuffing

Honey Wheat Bread in the Bread Machine

There is nothing better in cooler weather than a nice thick slice of warm bread. This bread is a bit denser than regular bread, but I like it that way (unfortunately the hubby doesn’t like it that dense). It’s got a bit of sweetness and it doesn’t really taste like wheat bread.

I love using my bread machine to make bread because (much like the slow cooker) I can just toss the ingredients in there and let it go. Just a few hours later and you have fresh, homemade bread. The only downside is that I can’t really give much direction because different machines can work differently.

The calorie count is a little higher than I’d normally like for bread, but it could fit into your diet depending what you’re eating with it.

Ingredients

1 1/2 cups warm water
1/2 cup honey
2 tablespoons olive oil
4 1/2 cups whole wheat flour
1 packet yeast

Directions

Layer the ingredients in the bread maker according to the machine’s instructions. Run a “wheat” cyle and enjoy!

Nutritional Info
•Servings Per Recipe: 12
•Amount Per Serving
•Calories: 215.2
•Total Fat: 3.1 g
•Cholesterol: 0.0 mg
•Sodium: 0.6 mg
•Total Carbs: 44.7 g
•Dietary Fiber: 5.5 g
•Protein: 6.0 g

Honey Wheat Bread

Creamed Asparagus and Ham

I don’t know about you, but I love having breakfast for dinner. Especially on those lazy days that you didn’t want to get out of your pj’s. Plus you can have the leftovers the next morning. This is great over whole wheat toast, which is pretty impressive for me to say since I don’t like whole wheat toast like I said the other day. I didn’t include the toast in the calorie count because it can vary.

Ingredients

2 cups asparagus, fresh, cut into 1 inch pieces
1 table spoon cornstarch
1 1/2 cups 1% milk
2 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1 1/2 cup cooked ham, cubed
1 1/2 cups shredded cheddar cheese

Directions

Steam the asparagus until tender, set aside. In a sauce pan, mix cornstarch with two tablespoons milk (before turning on the heat). Add butter, garlic salt and remaining milk. Cook and stir over medium heat until thick and bubbly. Add parsley, ham, cheese and asparagus, cook until cheese is melted and ham is warm. Serve over toast or biscuits.

Nutritional Info

•Servings Per Recipe: 6
•Amount Per Serving
•Calories: 201.6
•Total Fat: 12.2 g
•Cholesterol: 49.3 mg
•Sodium: 740.8 mg
•Total Carbs: 6.8 g
•Dietary Fiber: 1.0 g
•Protein: 16.7 g

Creamed Aspparagus and Ham

Slow Cooked Beef and Beer Open Faced Sandwiches

So I know the last recipe I posted wasn’t the greatest, but I think I’m making it up with this one. This is definitely something most men would enjoy, especially after you tell them it has beer in it. There’s a couple of different ways you can shred meat, I tried something new. It was the Mix and Chop from Pampered Chef. I had some doubts about how it would work, but it did really well. My timeline for finishing this up was I got the rolls in the oven and tossed some veggies in the microwave. Then I shredded up the beef and stirred in the flour. Pulled out the rolls and got the table ready while the veggies finished up. I think it took me maybe ten minutes, at the most, to get this finished up and on the table; making it perfect for busy days.

Ingredients

1 pound roast
1 can of light beer (miller 64 has the fewest calories)
1 cup low sodium beef broth
1/4 cup flour
6 onion rolls
1 cup shredded mozzarella cheese

Directions

Place the roast in a slow cooker. Cover with the beer and broth. Cook on low for 8 hours. Remove the roast from the slow cooker and whisk in the flour. Shred the beef using whatever method you like and return it to the slow cooker. Mix everything together, it should form a somewhat thick gravy.

Cut the rolls in half and evenly divide the cheese between them. Broil the rolls at 500 degree for 3 to 5 minutes or until the cheese is golden.

Top the rolls with the beef and enjoy!

Nutritional Info
◦Servings Per Recipe: 6
◦Amount Per Serving
◦Calories: 437.4
◦Total Fat: 17.2 g
◦Cholesterol: 47.9 mg
◦Sodium: 575.5 mg
◦Total Carbs: 35.6 g
◦Dietary Fiber: 2.0 g
◦Protein: 27.8 g

Beef and Beer Open Face Sandwich

Salisbury Steak with Red Wine Sauce and Cheese Toast

This is another of my husband’s favorite dinners.  There’s a lot of herbs in it, so it’s really flavorful without adding oils or butter.  I know you need some fat in your diet, but I try not to add too much while I’m cooking.  The red wine in the sauce really adds a richness to the sauce.  And it might look like it would take a while to make this, but it comes together pretty quickly.  I start by preparing the toast for the oven and getting the steaks ready for the pan.  After I get the steaks in the pan they don’t need much attention until it’s time to turn them, so I use the time to mix the sauce ingredients.  The toasts are usually ready to come out of the oven just after the steaks get turned.  Soon as they come out of the pan the sauce goes in and I toss some broccoli in the microwave.  Then it’s just a matter of getting the food on the plates.

This is one of those dinners that can be altered easily to please husbands that don’t want “diet” food.  For my husband I add a little extra cheese to his toasts and mix the broccoli with a bit of butter and garlic powder.  That way we’re both happy and I don’t have to make two different dinners.

 

Ingredients

For the steaks:
1 pound lean ground beef
1/2 cup finely chopped onions
3 cloves garlic, minced
1 1/2 teaspoon rosemary
1 1/2 teaspoon thyme
1 1/2 teaspoon basil

For the sauce:
1 cup beef broth (preferably low sodium)
1/2 cup dry red wine
2 tablespoons flour
1 1/2 teaspoon rosemary
1 1/2 teaspoon thyme
1 1/2 teaspoon basil

For the toast:
2 onion rolls, halved
2 tablespoons butter
1 teaspoon garlic powder
1/2 cup shredded mozzarella cheese

Directions

Preheat the oven to 500 degrees.  Combine the garlic powder and butter, spread equally between the onion roll halves.  Top with cheese and bake for three to four minutes or until cheese is golden brown.

For the steak:

Combine all of the ingredients together in a bowl.  Form into four thick patties (roughly one inch thick).  Cook in a large pan on high for about three minutes on each side.  Remove from the pan but leave the drippings (if there are any) in the pan to make the sauce.

For the sauce:

Combine all of the sauce ingredients together in a measuring cup.  After removing the steaks from the pan, add the sauce mixture to the pan.  Let it come to a boil on high heat for about a minute, then turn the temperature down to medium high and simmer for an additional four or five minutes, stirring constantly.  The sauce should be the consistancy of a thick gravy.

To serve place the steaks on the toast and top with the sauce.

Nutritional Info

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 371.4
  • Total Fat: 13.9 g
  • Cholesterol: 82.5 mg
  • Sodium: 563.1 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 31.1 g