The Man Approved Diet

Home » Posts tagged 'dinner'

Tag Archives: dinner

 http://main.acsevents.org/goto/sailorsarah

Ham and Potato Bake

I love meals that are all in one bowl, like my Shredded Pork over Mashed Potatoes. This one of those types of meals, it’s got ham, potatoes, and broccoli all together in a creamy, cheesy sauce. Between the broccoli and the onions, you’ll get just about a serving of veggies. I would have added more broccoli, but I’m not sure how much The Man would have liked that.

Ingredients
4 cups diced potatoes
1/4 cup minced garlic
1 cup diced onions
3 cups diced ham
12 oz steamed broccoli, cut into 1/2 inch pieces
1 1/2 cup milk
3 oz cream cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup shredded cheddar cheese

Directions
Preheat the oven to 350 degrees.
Line a 9″ x 13″ pan with foil.
In a large skillet over medium high heat, cook the potatoes, onion, and garlic together until the potatoes are tender enough to stick a fork in them. Add the ham and cook for three more minutes. Spread evenly in the bottom of the prepared pan. Cover with the broccoli.
In the same skillet over medium heat, add the cream cheese, milk, garlic and onion powders. After the cream cheese is melted, add 1/4 cup of the cheddar cheese. Continue cooking until the sauce thickens and can coat a spoon. Stir it constantly so it doesn’t burn.
Evenly pour the sauce over the pan and sprinkle with the remaining cheddar cheese.
Bake for about 15 minutes, or until the cheese begins to lightly brown.
Let it sit for about 10 minutes before serving.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 334.5
Total Fat: 11.1 g
Cholesterol: 58.1 mg
Sodium: 1,206.3 mg
Total Carbs: 32.8 g
Dietary Fiber: 1.9 g
Protein: 26.0 g

Ham and Potato Bake-001

Zesty Spaghetti

Years and years ago, my younger sister made dinner for our family, I’m not even sure if she remembers it. It was supposed to be spaghetti but I thought it tasted more like some sort of tomato alfredo. It tasted good, but I never tried to figure out what it was. I’ve been thinking about that dinner lately and I thought I’d try to recreate it. I know this isn’t quite the same, but it turned out pretty tasty

Ingredients
5 oz uncooked linguini, cooked
1/2 pound extra lean ground beef
1/4 cup garlic, minced
1 cup chopped onions
3 tablespoons low sodium worcestershire sauce
1 cup milk
1 tablespoon butter
2 tablespoons flour
1 can no salt added diced tomatoes
1/2 cup shredded parmesan

Directions
Cook the linguini according to the package.
Put the diced tomatoes into a manual food processor for a couple minutes to turn it into a slightly chunky sauce.
In a large skillet, brown the beef, onions, garlic, and one tablespoon of worcestershire sauce. When the meat is completely cooked, set it aside.
Add the butter, flour, and remaining two tablespoons of worcestershire sauce to the pan. Whisk it together until the butter is melted. Add the milk to the pan and let it come to a boil. After it has become thick, add the ground beef mixture and tomatoes to the pan. Let it come to a boil and thickened. Before servings, add the parmesan to the pan and stir until the cheese is melted.
Serve over the pasta.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 355.6
Total Fat: 10.0 g
Cholesterol: 36.2 mg
Sodium: 269.4 mg
Total Carbs: 21.9 g
Dietary Fiber: 2.2 g
Protein: 13.8 g

Zesty Spaghetti-001

Guac Chicken Pasta

I kept seeing avocados at the grocery store here in Texas and decided I wanted to see if I could come up with something using them. This recipe is what I came up with. It’ll be a great cold, summertime salad. I used shredded chicken in mine, which I think worked better, but you could use diced chicken and it’ll be just as good.

Ingredients
6 oz uncooked pasta, cooked according to the box
8 oz boneless, skinless chicken breast
1 tablespoon garlic powder
1 tablespoon onion powder
1 avocado, peeled and seeded
3/4 cup greek yogurt
1 lime, juiced and zested
1 cup cherry tomatoes, halved

Directions
Microwave the chicken breasts in a covered container for about eight minutes or until no longer pink. Make sure that it doesn’t dry out. Shred it and place in a bowl with the pasta and tomatoes.
In a large bowl, combine the garlic and onion powders, avocado, yogurt, lime juice and zest together until smooth.
Add the avocado mixture to the bowl with the chicken. Stir until everything is well coated.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 330.1
Total Fat: 9.6 g
Cholesterol: 32.5 mg
Sodium: 47.1 mg
Total Carbs: 40.5 g
Dietary Fiber: 5.3 g
Protein: 23.5 g

Guac Chicken Pasta-001

Quick Chicken Soup

The Man wasn’t feeling so well the other day, so my first instinct was to make him chicken soup. My version takes an extra pan because I was trying to make it quickly. Cooking the chicken, onions and celery are quicker in a pan than boiling them, but I can never seem to get carrots cooked in a pan quite the way I’d like them. That’s why I get a jump start on softening them up by boiling them while I’m cooking the chicken. Otherwise you could just toss everything in a big pot and let it boil until the chicken is cooked and the veggies were tender.

Ingredients
6 cups reduced sodium chicken broth
2 cups water
1 cup carrot strips or grated
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
8 oz boneless, skinless chicken breast, diced
1 tablespoon oregano
1 tablespoon rosemary
1 tablespoon basil
1 tablespoon thyme

Directions
Put the chicken broth, water and carrots in a large pot, let it start boiling.
At the same, in a large pan add the rest of the ingredients. Cook until the chicken isn’t pink and the veggies are tender.
Add the chicken mixture to the chicken broth. Let it simmer for at least ten minutes, longer if possible.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 70.3
Total Fat: 0.5 g
Cholesterol: 13.7 mg
Sodium: 520.3 mg
Total Carbs: 7.6 g
Dietary Fiber: 1.8 g
Protein: 9.0 g

Quick Chicken Soup-001

Shredded Pork over Mashed Potatoes

I think I mentioned a few posts ago that I bought a big thing of pork loin and I’ve been working on ways to use it. Well, I gave up with another recipe using it. The Man liked that this was a full meal all in one bowl. If you’ve been reading my blog for a little while, you know I don’t add salt to recipes if I can help it. So you might want to add a dash of salt to this, but it’s really pretty good.

Ingredients
1 pound pork roast
3 medium potatoes, chopped
1 cup chopped onions
1/4 cup minced garlic
2 cups beef broth
2 tablespoons cornstarch
1/4 cup butter
1 10 oz bag frozen green beans

Directions
Put the pork, onions, garlic and potatoes in a slow cooker and pour the broth over everything. Let it sit for 8 hours on low or high for 4 hours.
Pull out the potatoes and mash them with the butter, set it aside.
Take out the pork and shred it, set it aside.
Whisk the cornstarch into a little water, then whisk into the liquid remaining in the slow cooker. Turn it up to high and let it get hot enough to start bubbling.
Steam the green beans in the microwave for about five minutes. Add them and the shredded pork to the slow cooker. Mix to coat with the gravy.
Serve on top of the mashed potatoes.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 418.4
Total Fat: 26.0 g
Cholesterol: 91.7 mg
Sodium: 206.3 mg
Total Carbs: 23.8 g
Dietary Fiber: 2.8 g
Protein: 21.0 g

20130215-012253.jpg

Cheeseburger Empanadas

On one of my Pampered Chef chat boards, someone was looking for a recipe for cheeseburger empanadas. I didn’t find the recipe they were looking for, so I decided to try coming up with a recipe on my own. Besides, I love grab and go meals. The last time I made empanadas I could freeze them and they reheated really well. I don’t see why this ones would be any different.

Ingredients
3/4 pound extra lean ground beef
6 strips bacon, diced
1 cup diced onions
1/4 cup garlic, minced
1 cup shredded cheddar cheese
3/4 cup diced tomatoes (I like using cherry tomatoes)
1/4 cup barbecue dry rub seasoning
20 empananda wraps

Directions
Preheat the oven to 350 degrees.
In a large pan, cook the beef, onions, garlic, and bacon until meat is done. In a bowl, combine the diced tomatoes, cheese, dry rub, and meat mix.
Place a heaping tablespoon of the filling in the center of one of the empananda wraps. Fold it in half and crimp the edges with the tines of a fork.
Bake for about 20 minutes, or until the top becomes golden brown.

Nutritional Info
Servings Per Recipe: 20
Amount Per Serving
Calories: 182.6
Total Fat: 7.4 g
Cholesterol: 14.2 mg
Sodium: 275.3 mg
Total Carbs: 23.9 g
Dietary Fiber: 1.2 g
Protein: 7.9 g

Cheeseburger Empanadas-001

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

Beer and Brats Chowder

I tried to make this a few weeks ago, but it didn’t quite work out the way I was hoping it would. This time it turned out just the way I was hoping. If you like, you can add some saltines and a little extra cheddar cheese. This would be great to take in a thermos for an outdoor outing. And don’t worry about the alcohol from the beer, it’ll cook off before you eat it.

Ingredients
12 oz turkey brats or smoked sausage, cut into 1/2 inch slices
2 large potatoes, diced
1 large onion, diced
1/4 cup garlic, minced
1 12 oz can light beer
2 cups low sodium beef broth
4 cups milk
2 tablespoons cornstarch
1 cup cheddar cheese

Directions
In a large pot, cook the brats, potatoes, onion, and garlic until the potatoes are almost tender. Add in the beer, broth, and 3 cups of the milk. Whisk the cornstarch into the remaining cup of milk. Mix into the rest of the chowder. Let it come to a boil, then turn the heat to low. Cook for at least an hour (longer if you’d like), stirring every 20-30 minutes to make sure nothing is sticking to the bottom of the pot.
Stir in the cheese before serving.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 248.3
Total Fat: 9.1 g
Cholesterol: 48.3 mg
Sodium: 747.6 mg
Total Carbs: 22.9 g
Dietary Fiber: 1.1 g
Protein: 17.0 g

Beer and Brats Chowder-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

Roasted Vegetables and Sausage

I really enjoy roasted vegetables. You don’t have to do much work to make them: chop up some veggies, drizzle with oil and herbs, toss in the oven, and stir around once in a while. About the only thing easier is slow cooking. But roasting them brings out the natural sweetness and is perfect for root vegetables, which are usually cheaper this time of year. This is definitely a recipe that you can experiement with. Try some different herbs or vegetables. You could substitute chicken for the sausage, just keep a close eye on it to make sure it doesn’t dry out. Or you could leave out the meat for a vegetarian dish or for a side dish.

Ingredients
1 large potato, chopped
1 1/2 cups baby carrots
2 large red peppers, chopped
1 large onion, chopped
1/2 medium head of cabbage, chopped
1/2 cup minced garlic
14 oz. package of smoked turkey sausage, cut into 1 inch pieces
1/4 cup olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons rosemary

Directions
Preheat the oven to 350 degrees.
Put all of the chopped vegetables and sausage in a large, shallow pan or cookie sheet. Drizzle with the olive oil. Sprinkle with the garlic powder, onion powder, and rosemary. Give it a good stir to evenly coat everything. Bake in the oven for about an hour, stirring every 15-20 minutes. It’s done when the potatoes and carrots are easy to stick with a fork.

Nutritional Info
Servings Per Recipe: 5
Amount Per Serving
Calories: 365.9
Total Fat: 19.4 g
Cholesterol: 51.7 mg
Sodium: 798.1 mg
Total Carbs: 35.2 g
Dietary Fiber: 7.4 g
Protein: 16.5 g

Roasted Veggies and Sausage-001