Thomai’s Meatloaf

Lipton Soup Meatloaf
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix
  2. 2 lbs. ground beef
  3. 3/4 cup plain dry bread crumbs (Thomai substitutes with oatmeal)
  4. 2 eggs
  5. 3/4 cup water
  6. 1/3 cup ketchup
Instructions
  1. Preheat oven to 350°.
  2. Combine all ingredients in large bowl.
  3. Shape into loaf in 13 x 9-inch baking or roasting pan.
  4. Bake uncovered until done, about 1 hour.
  5. Let stand 10 minutes before serving.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/

Osso Buco alla Donna Lewi

Veal Shanks in Red Wine Sauce (Osso Buco)
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Veal shanks - 1 per person
  2. Onion, chopped
  3. Carrots, chopped
  4. 2c. red wine
  5. 1/3c olive oil
  6. 1 28oz can whole tomatoes, crushed (include liquid)
  7. 1 can beef stock
  8. 3 cloves garlic
  9. Thyme
  10. Bay leaf
  11. Flour
  12. Pasta
Instructions
  1. Pat veal with light flour, mixed with salt and pepper
  2. Heat oil in deep large heavy skillet and brown shanks on both sides
  3. Transfer shanks to plate and saute carrots and onions until golden.
  4. Pour tomatoes, beef broth and wine in pot and add shanks.
  5. Cook covered over low heat for 1- 1-1/2 hrs
  6. Serve over pasta
  7. Sear shanks in oil on both sides until brown
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/

Hashbrown Casserole

Hashbrown Casserole
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 32 ounces frozen hashbrowns, thawed
  2. ½ cup unsalted butter, melted
  3. 10.25 ounce can cream of chicken soup (For vegetarian version use cream of mushroom)
  4. 16 ounces sour cream, full fat
  5. ½ cup finely chopped yellow onion, about 1 small onion
  6. 8 ounces cheddar cheese, shredded (about 2 cups)
  7. 1 teaspoon salt
  8. ½ teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
  2. In a large bowl, stir together all of the ingredients until thoroughly combined.
  3. Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving. Sprinkle with chopped fresh parsley or chives, if desired.
Notes
  1. rozen Shredded Hashbrowns – The hash browns should be thawed before using so that the dish bakes evenly. You can also use the diced hashbrowns if you’d like. I do not recommend using fresh potatoes, as there would be too much excess moisture.
  2. Cream of Chicken Soup – You can also substitute cream of mushroom soup.
  3. Sour Cream – You can substitute full-fat, plain Greek yogurt.
  4. Cheddar Cheese – The classic pick for this type of casserole and you can use sharp cheddar cheese or mild, but you can also use other cheese varieties, too. Other good options are mozzarella, gouda, Montery Jack, and Colby cheese.
  5. Turn it into Funeral Potatoes – Simply add a topping of crushed cornflakes or Ritz crackers for extra taste and texture.
  6. Spice it up – Stir in a 4-ounce can of green chiles to give this casserole a kick and southwest flavor.
  7. Make-Ahead – You can assemble this casserole in the baking dish, cover it with plastic wrap, and refrigerate for up to 2 days before baking.
  8. Storage – Once the casserole is baked and cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.
  9. You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.
Adapted from Browneyed Baker
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Browneyed Baker
NoMayo https://nomayo.us/

French Toast

Bon Appetit French Toast
Serves 4
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 large eggs
  2. ¾ cup heavy cream
  3. ¾ cup whole milk
  4. ¼ cup granulated sugar or light brown sugar
  5. 1 tsp vanilla extract
  6. Pinch of kosher salt
  7. Six ¾"-thick slices challah, brioche, or Pullman loaf
  8. 2 Tbsp. unsalted butter, divided, plus more for serving
  9. 2 Tbsp. vegetable oil, divided
  10. Pure maple syrup, jam, whipped cream, or powdered sugar (for serving)
Instructions
  1. Preheat oven to 250°.
  2. Lightly beat 6 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup granulated sugar or light brown sugar, and pinch of kosher salt in a large shallow dish (a lasagna pan is perfect).
  3. Add six ¾"-thick slices challah, brioche, or Pullman loaf to egg mixture in a single layer, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak 10 minutes.
  4. Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so.
  5. Heat 1 Tbsp. unsalted butter and 1 Tbsp. vegetable oil in a large nonstick skillet or griddle over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side.
  6. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. unsalted butter and remaining 1 Tbsp. vegetable oil.
  7. Serve slices of French toast with pure maple syrup, jam, whipped cream, or powdered sugar.
Notes
  1. Bread can soak overnight.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/

Citrus Salad

Citrus Salad
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large oranges
  2. 1 large pink grapefruit
  3. 1 medium blood orange
  4. Kosher salt
  5. For the vinaigrette
  6. 3 tablespoons extra virgin olive oil
  7. 3 tablespoons pomegranate juice
  8. 1 tablespoon red wine vinegar
  9. 1/2 teaspoon honey
  10. Splash lemon juice, to taste
  11. Fresh mint leaves, for garnish
  12. Pomegranate arils, for garnish
Instructions
  1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with a bit of salt to taste.
  2. Whisk together olive oil, pomegranate juice, vinegar, honey, and lemon juice until well combined; taste, adjust seasoning as needed and drizzle over salad.
  3. Garnish salad with pomegranate seeds and fresh mint.
Notes
  1. SUBSITUTIONS
  2. Citrus: Use a combination of colors and flavors. Clementines, Mineola oranges, Cara Cara oranges, tangelos, grapefruit and blood oranges are great choices.
  3. Pomegranate Arils: These add fresh flavor and crunch to the salad. You can omit, if desired, or substitute with sliced almonds for another type of nut.
  4. Olive Oil: You can substitute with avocado oil.
  5. Red Wine Vinegar: You can substitute with apple cider vinegar or balsamic vinegar. These might alter the flavor slightly.
  6. Honey: This slightly sweetens the dressing, but you can omit if desired.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Spoonful of Flavor
NoMayo https://nomayo.us/

Mini Breakfast Casseroles

Mini Breakfast Casseroles
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the ramekins
  1. Cooking spray
  2. 3 slices whole wheat bread, cubed
  3. 1 pint cherry tomatoes, halved
  4. 1 ½ cups chopped fresh spinach
  5. 1 to 1 ½ cups shredded mozzarella cheese
For the egg mixture
  1. 12 large eggs
  2. 1 cup milk (2%, skim or your favorite)
  3. 1 teaspoon ground mustard
  4. 1 teaspoon kosher salt
  5. ½ teaspoon black pepper
Instructions
  1. Preheat the oven to 350.
  2. Spray 6 ramekins (4” diameter size) with cooking spray. Place on a baking sheet and set aside.
  3. Place torn pieces of bread in bottom of each ramekin and then top with desired toppings: tomatoes, spinach and mozzarella cheese are suggested here but you can absolutely substitute!
  4. Next, make the egg mixture. Beat the eggs in a large bowl with milk, mustard, salt and pepper, until well combined.
  5. Use a measuring cup or ladle to divide egg mixture evenly among the 6 ramekins. You’ll need about ¾ cup of the egg mixture for each ramekin.
  6. Place the baking sheet with the ramekins in the oven and bake at 350 for 30-35 minutes, until set. Let sit for 5 minutes before serving. (You can serve in the ramekins or use a knife to loosen the egg casseroles from each ramekin and serve on a plate.)
Customize
  1. Vegetables: You can also use your favorite veggies here in place of or in addition to the tomatoes and spinach. If you want to use zucchini, peppers or something else that’s a bit harder, you can sauté them in a pan quickly or steam them for a few minutes to soften them before placing them in the ramekins.
  2. Cheese: I wrote the recipe for mozzarella cheese below but we’ve also used goat cheese here. And cheddar or any other shredded cheese could certainly work too.
  3. Bread: I normally use whole wheat bread (since that’s what we usually have on hand) but I’ve made it before with a harder French bread before and that worked great too.
  4. Eggs: You can substitute egg beaters for the egg mixture (all or part of it), if you prefer. (I’ve done this for my Mom’s ramekin because she has an egg allergy.)
  5. Ramekins: Oh, and I use 4” ramekins like these. The full recipe makes 6 large ramekins - these are big servings! You can adjust to how many you need or try a smaller size and keep an eye on the baking time.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Family Food - On the Table
NoMayo https://nomayo.us/

Tabbouleh

Traditional Tabbouleh
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2c bulgur wheat
  2. 2c chopped fresh parsley (I use curly)
  3. 1c chopped tomato
  4. 1/4c chopped red onion
  5. 3 tbsp lemon juice
  6. 3 tbsp olive oil
  7. 1/2 tsp kosher salt
Instructions
  1. Cover the bulgur with several inches of cold water in large bowl.
  2. Let stand for 30 minutes or until the bulgur is at desired firmness
  3. Drain well and return to bowl.
  4. Add the parsley, tomato, onion, lemon juice, oil and salt.
  5. Toss to combine and serve
Notes
  1. Variations include kale or quinoa instead of parsley.
  2. Pomegranate seeds are a pleasant addition when in season.
Adapted from Zahav
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Zahav
NoMayo https://nomayo.us/

Mary Gersh’s hamburgers

Momburgers
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ground beef patties (any size you like)
  2. Paprika
  3. Garlic Salt
  4. Accent
  5. Tomato slice
  6. Lettuce
  7. Onion (see notes)
Instructions
  1. Just sprinkle a reasonable amount of paprika, garlic salt and accent on each side of the patty.
  2. Grill or broil to your preferred degree of doneness
Notes
  1. A very simple recipe, but it's a perfect burger.
  2. I like to saute red onion slices and serve with lettuce and tomato.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/

Brussels Sprouts – Grilled

Grilled Brussels Sprouts
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound Brussels sprouts, as uniform in size as possible (See Cook's Note)
  2. 2 tablespoons olive oil
  3. 1 tablespoon minced garlic
  4. 1 teaspoon dry mustard
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat a grill to medium.
  2. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves.
  3. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.
  4. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them.
  5. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame.
  6. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.
  7. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
Notes
  1. I tried this recipe and it's (chef's kiss) The mustard adds a nice kick. The sprouts come out crispy.
Adapted from Food Network
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Food Network
NoMayo https://nomayo.us/

Cecilia’s Smoothie Recipe

Cecilia's Family Smoothie Recipe
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chia seeds
  2. Frozen peaches
  3. Blue berries
  4. Choban: Lemon Yogurt
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/