Category: Entree

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Portabella Steaks with Balsamic Shallots

Portabella Steaks with Balsamic Shallots
Serves 6
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831 calories
99 g
0 g
43 g
21 g
6 g
1160 g
287 g
61 g
0 g
35 g
Nutrition Facts
Serving Size
1160g
Servings
6
Amount Per Serving
Calories 831
Calories from Fat 379
% Daily Value *
Total Fat 43g
66%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 287mg
12%
Total Carbohydrates 99g
33%
Dietary Fiber 18g
74%
Sugars 61g
Protein 21g
Vitamin A
22%
Vitamin C
61%
Calcium
18%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 whole Portobello mushrooms (about 2-1/2 pounds)
  2. 3 Tbsp. Olive Oil
  3. 1-1/2 cups choppeds shallots
  4. ½ cup balsamic vinegar
  5. 1 cup tomato sauce
  6. Salt and pepper to taste
Instructions
  1. Wipe the mushrooms clean with a damp cloth or soak to clean.
  2. Remove the stems from the mushrooms and chop. If desired, use a teaspoon to remove the fanned "gills" under the cab.
  3. Heat oil in a large nonstick skillet over medium heat. Add the onions and saute until softened.
  4. Stir together remaining ingredients in a small bowl and add to the pan.
  5. Bring to a simmer, then add the mushrooms and chopped stems.
  6. Cover and cook for about 10 minutes.
  7. Serve the steaks hot with the pan sauce spooned over.
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calories
831
fat
43g
protein
21g
carbs
99g
more
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Pork Chops With Mustard Sauce

Pork Chops With Mustard Sauce
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2438 calories
35 g
724 g
138 g
229 g
33 g
1743 g
1136 g
5 g
0 g
71 g
Nutrition Facts
Serving Size
1743g
Amount Per Serving
Calories 2438
Calories from Fat 1230
% Daily Value *
Total Fat 138g
212%
Saturated Fat 33g
166%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 57g
Cholesterol 724mg
241%
Sodium 1136mg
47%
Total Carbohydrates 35g
12%
Dietary Fiber 20g
79%
Sugars 5g
Protein 229g
Vitamin A
237%
Vitamin C
134%
Calcium
88%
Iron
86%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
  3. kosher salt and black pepper
  4. 2 shallots, finely chopped
  5. 3/4 cup dry white wine
  6. 2 tablespoons heavy cream
  7. 1 tablespoon Dijon mustard
  8. 1 tablespoon chopped fresh tarragon
  9. 1 small head frisée, torn into pieces (about 4 cups)
  10. 1 lemon, cut into wedges
Instructions
  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  2. Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side.
  3. Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.
  4. Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.
  5. Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
  6. Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.
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calories
2438
fat
138g
protein
229g
carbs
35g
more
NoMayo https://nomayo.us/
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Pesto-Tomato Salmon with Asparagus in Parchment

Pesto and Tomato Salmon in Parchment with Asparagus
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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.
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Ingredients
  1. 4 -6oz. salmon fillets ( no skin)
  2. 1lb asparagus (medium-thin)
  3. 3 tablespoons extra virgin olive oil - divided
  4. Fresh ground pepper
  5. 4 tbsp prepared pesto sauce (refrigerated) or fresh homemade pesto sauce
  6. 1/2 cup parmesan cheese
  7. 2 sliced plum tomatoes
Instructions
  1. Heat oven to 350°
  2. Toss asparagus with oil and layer on to parchment (or foil).
  3. Place each salmon fillet over the asparagus and drizzle with olive oil.
  4. Apply freshly ground pepper over each fillet.
  5. Gently spread pesto sauce over each fillet.
  6. Sprinkle parmesan cheese over each fillet.
  7. Place plum tomato slices on each fillet and sprinkle with a bit of additional parmesan cheese.
  8. Wrap the parchment into sealed packets and bake for 20-23 minutes or until fish flakes easily with fork.
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calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
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Baked Pesto Salmon

Baked Pesto Salmon
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1253 calories
2 g
286 g
84 g
116 g
12 g
516 g
765 g
0 g
0 g
58 g
Nutrition Facts
Serving Size
516g
Amount Per Serving
Calories 1253
Calories from Fat 752
% Daily Value *
Total Fat 84g
130%
Saturated Fat 12g
58%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 46g
Cholesterol 286mg
95%
Sodium 765mg
32%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
5%
Sugars 0g
Protein 116g
Vitamin A
19%
Vitamin C
13%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 ounces (half side) of salmon
  2. Kosher salt and pepper
  3. 1 tablespoon lemon zest
  4. ¼ cup pesto sauce
1 lemon cut into thin slices
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the salmon skin side down on a lined baking sheet sprayed with non-stick coating.
  3. Season the salmon with salt, pepper, and lemon zest. Using a silicon brush or the back of a spoon spread an even layer of pesto sauce over the salmon. Top the salmon with slices of fresh lemon.
  4. Bake the salmon for 18-20 minutes until the salmon is cooked through.
Notes
  1. An easy delicious baked salmon recipe using half a salmon. Seasoned with pesto sauce, lemons, and salt and pepper, this salmon is perfect for brunch or dinner.
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calories
1253
fat
84g
protein
116g
carbs
2g
more
NoMayo https://nomayo.us/
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Middle Eastern Chicken Kebabs

Middle Eastern Chicken Kebabs
Serves 4
Print
2657 calories
46 g
1563 g
144 g
285 g
36 g
1727 g
5247 g
22 g
1 g
95 g
Nutrition Facts
Serving Size
1727g
Servings
4
Amount Per Serving
Calories 2657
Calories from Fat 1291
% Daily Value *
Total Fat 144g
222%
Saturated Fat 36g
180%
Trans Fat 1g
Polyunsaturated Fat 25g
Monounsaturated Fat 70g
Cholesterol 1563mg
521%
Sodium 5247mg
219%
Total Carbohydrates 46g
15%
Dietary Fiber 9g
34%
Sugars 22g
Protein 285g
Vitamin A
71%
Vitamin C
130%
Calcium
53%
Iron
83%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup plain whole milk Greek yogurt
  2. 2 tablespoons olive oil
  3. 2 teaspoons paprika
  4. 1/2 teaspoon cumin
  5. 1/8 teaspoon cinnamon
  6. 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
  7. Zest from one lemon
  8. 2 tablespoons freshly squeezed lemon juice, from one lemon
  9. 1-3/4 teaspoons salt
  10. 1/2 teaspoon freshly ground black pepper
  11. 5 garlic cloves, minced
  12. 2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
  13. 1 large red onion, cut into wedges
  14. Vegetable oil, for greasing the grill
Instructions
  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
  3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.
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calories
2657
fat
144g
protein
285g
carbs
46g
more
NoMayo https://nomayo.us/
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Martha Stewart Chicken Cacciatore

Martha Stewart Chicken Cacciatore
Serves 6
Print
4610 calories
360 g
1211 g
126 g
480 g
32 g
4134 g
2242 g
48 g
0 g
76 g
Nutrition Facts
Serving Size
4134g
Servings
6
Amount Per Serving
Calories 4610
Calories from Fat 1130
% Daily Value *
Total Fat 126g
194%
Saturated Fat 32g
160%
Trans Fat 0g
Polyunsaturated Fat 28g
Monounsaturated Fat 48g
Cholesterol 1211mg
404%
Sodium 2242mg
93%
Total Carbohydrates 360g
120%
Dietary Fiber 31g
126%
Sugars 48g
Protein 480g
Vitamin A
47%
Vitamin C
1283%
Calcium
62%
Iron
185%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. One-and-a-half 3-pound chickens, cut into 12 pieces
  2. 1 tablespoon extra-virgin olive oil
  3. 1 1/2 pounds cremini mushrooms or white mushrooms, quartered
  4. 2 large onions, sliced 1/4 inch thick
  5. 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
  6. 4 garlic cloves, smashed
  7. 1/2 cup dry red wine
  8. One 28-ounce can crushed Italian tomatoes
  9. One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  10. 3/4 pound linguine
  11. Coarse salt
  12. 1/4 cup chopped fresh basil or flat-leaf parsley (optional)
Instructions
  1. Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.
  2. Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.
  3. In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.
  4. Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.
Notes
  1. http://www.marthastewart.com/recipe/chicken-cacciatore#ixzz1HAfLYSvB
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calories
4610
fat
126g
protein
480g
carbs
360g
more
NoMayo https://nomayo.us/
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Marinated Chicken Kebabs

Marinated Chicken Kebabs
Serves 4
Print
872 calories
20 g
393 g
18 g
149 g
6 g
663 g
433 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
663g
Servings
4
Amount Per Serving
Calories 872
Calories from Fat 166
% Daily Value *
Total Fat 18g
28%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 393mg
131%
Sodium 433mg
18%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
9%
Sugars 11g
Protein 149g
Vitamin A
4%
Vitamin C
29%
Calcium
34%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound skinless, boneless chicken breasts
  2. 1/2 cup plain low fat yogurt
  3. 2 garlic cloves, finely chopped
  4. 1/4 cup onion, finely chopped
  5. 1 tsp freshly grated ginger
  6. 1 tsp ground cumin
  7. 1 tsp ground coriander
  8. 1/2 tsp cinnamon
  9. 1/2 tsp turmeric
  10. 2 tbsp fresh lemon juice
Instructions
  1. Cut chicken into 1-inch pieces and place in a large resealable plastic bag.
  2. Combine yogurt, garlic, onion, spices and lemon juice in a small bowl. Spoon marinade into bag with chicken. Seal the bag, removing excess air, and move chicken pieces around until coated. Refrigerate for 4 hours, or overnight.
  3. Soak wooden skewers in cold water 30 minutes before you intend to use them.
  4. Spray grill with nonstick cooking spray then preheat grill to medium high. While grill is preheating, thread marinated chicken pieces on to presoaked skewers. Discard remaining marinade. Place skewers on grill rack and grill for 5-6 minutes each side or until cooked through.
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calories
872
fat
18g
protein
149g
carbs
20g
more
NoMayo https://nomayo.us/
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Marinated and Grilled Pork Tenderloin

Marinated and Grilled Pork Tenderloin
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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.
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Ingredients
  1. 1 - 2 pounds pork tenderloin (2 tenderloins)
  2. 1/2 cup Soy sauce
  3. 1/4 cup Balsamic vinegar
  4. 4 cloves garlic (minced)
  5. 1/4 cup brown sugar
  6. -
  7. MUSTARD SAUCE
  8. French mustard seed (such as Edmond Fallot Old Fashioned Seeded Dijon Mustard)
  9. Crème fraîche (such as Vermont Creamery brand)
  10. Use 1-to-3 mixture of mustard seed and crème fraîche
Instructions
  1. Pay attention, there aren't many steps involved in producing the best grilled pork tenderloin. This piece of meat is so tender, it doesn't need a lot of help! Mix all of the marinade ingredients together and pour into a large Ziplock type bag. Place the tenderloins in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinade for at least an hour, up to 24 hours.
  2. Remove the tenderloins from the marinade about 30 minutes before you are ready to grill and allow to gently warm up on the counter.
  3. Heat the grill to medium-high heat.
  4. Now we have a tenderloin that has been soaked in some great flavors, we need to make sure we don't screw it up on the grill! The key to properly grilling a pork tenderloin is to evenly cook the pork through by grilling each of the four sides. This cut of pork is tubular, so we want to roll it to each of the four sides while we grill.
  5. Once the grill is heated, place the tenderloin on the grill and grill the first side for around 5 minutes (times vary per grill, you are looking for a nice crust to form like shown in the photo, but not too much charring!).
  6. After 5 minutes, roll the tenderloin onto the the next side and grill for another 5 minutes.
  7. You know the drill now, 5 minutes per side, until an instant thermometer reads around 150 degrees.
  8. Allow the grilled pork tenderloin to rest on a platter for about 10 minutes before you slice into it, we want those juices to redistribute.
Notes
  1. The key is to grill it properly, over high heat and turning often to get a nice caramelized crust without drying out the pork.
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calories
0
fat
0g
protein
0g
carbs
0g
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Grilled Barbecue Chicken

Grilled Barbecue Chicken
Print
1855 calories
67 g
1012 g
56 g
254 g
15 g
1101 g
3927 g
45 g
0 g
34 g
Nutrition Facts
Serving Size
1101g
Amount Per Serving
Calories 1855
Calories from Fat 508
% Daily Value *
Total Fat 56g
87%
Saturated Fat 15g
77%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 22g
Cholesterol 1012mg
337%
Sodium 3927mg
164%
Total Carbohydrates 67g
22%
Dietary Fiber 5g
19%
Sugars 45g
Protein 254g
Vitamin A
115%
Vitamin C
2%
Calcium
16%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 tablespoon sweet paprika
  2. 1/2 teaspoon granulated garlic
  3. 3/4 teaspoon coarse sea salt
  4. 1/8 teaspoon cayenne pepper
  5. 2/3 cup barbecue sauce, plus more for serving
  6. 2 (8-ounce) large boneless, skinless chicken breasts
  7. 4 boneless, skinless chicken thighs
Instructions
  1. Prepare a grill for medium-high cooking or heat a grill pan over high heat. In a small bowl, combine paprika, garlic, salt and cayenne.
  2. Place chicken breasts on a cutting board and split each horizontally with a sharp knife, forming 2 thinner cutlets. Sprinkle cutlets and thighs all over with the spice mixture. Place thighs on the grill; cook for 2 minutes, and then place breast cutlets on the grill. Cook chicken, turning and flipping pieces several times, until just about cooked through, about 8 minutes longer on the grill or 10 minutes longer on a grill pan. Baste with barbecue sauce and cook on each side about 1 minute longer. Serve with more barbecue sauce on the side.
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calories
1855
fat
56g
protein
254g
carbs
67g
more
NoMayo https://nomayo.us/
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Greek Pasta with Tomatoes and Beans

Greek Penne with Tomatoes and Beans
Serves 4
From Tina Miller, Tested by Susan M. Selasky in the Free Press Test Kitchen.
Print
2324 calories
424 g
67 g
25 g
102 g
13 g
1360 g
1464 g
22 g
0 g
8 g
Nutrition Facts
Serving Size
1360g
Servings
4
Amount Per Serving
Calories 2324
Calories from Fat 219
% Daily Value *
Total Fat 25g
39%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 67mg
22%
Sodium 1464mg
61%
Total Carbohydrates 424g
141%
Dietary Fiber 38g
151%
Sugars 22g
Protein 102g
Vitamin A
544%
Vitamin C
179%
Calcium
98%
Iron
117%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces whole wheat penne pasta such as Barilla Plus penne pasta
  2. 2 cans (14.5 ounces each) Italian-style diced tomatoes
  3. 1 can (15 ounces) cannellini beans, rinsed and drained
  4. 10 ounces fresh spinach, washed
  5. 1/2 cup reduced-fat crumbled feta cheese
Instructions
  1. Cook the pasta in a large pot of boiling salted water until al dente; drain.
  2. Meanwhile, in a large nonstick skillet, combine the tomatoes and beans. Bring to a boil over medium high heat. Reduce heat and simmer 10 minutes.
  3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  4. Stir pasta into spinach mixture and heat through.
  5. Sprinkle with feta cheese and serve.
Notes
  1. Recipe: Greek Pasta with Tomatoes and Beans | freep.com | Detroit Free Press http://www.freep.com/article/20101017/FEATURES02/10170345/Greek-Pasta-with-Tomatoes-and-Beans#ixzz12evFPPCw
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calories
2324
fat
25g
protein
102g
carbs
424g
more
NoMayo https://nomayo.us/