Entree – Page 8

April 3, 2018November 6, 2018

Grandma’s Beef Stew

Grandma's Beef Stew

2018-04-03 17:29:08

Nutrition Facts

Serving Size

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* 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

2 lbs stew beef
3 onions, sliced
2 carrots, sliced
1t salt
2T oil
6 potatoes, quartered in long slices
1 large can cubed or diced tomatoes
1T tomato paste
1t paprika
8 cups water
garlic, salt to taste
1 bayleaf

Instructions

Brown meat with onions and garlic, oil and salt for 15 minutes
Add tomatoes and tomato paste, continue to cook
Add water and bring to boil
Cover pot and simmer
1-2 hours before serving, add carrots and potatoes

By Triani Wassel

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calories

fat

protein

carbs

NoMayo https://nomayo.us/

April 3, 2018April 3, 2018

Lasagna with Leeks and Roasted Red Pepper

2018-04-03 16:48:06

Nutrition Facts

Serving Size

2645g

Amount Per Serving

Calories 4155

Calories from Fat 1854

% Daily Value *

Total Fat 211g

324%

Saturated Fat 118g

588%

Trans Fat 0g

Polyunsaturated Fat 10g

Monounsaturated Fat 63g

Cholesterol 645mg

215%

Sodium 6862mg

286%

Total Carbohydrates 318g

106%

Dietary Fiber 33g

132%

Sugars 75g

Protein 253g

Vitamin A

419%

Vitamin C

602%

Calcium

510%

Iron

118%

* 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

Nonstick cooking spray
1 tablespoon olive oil
4 cups chopped leeks
2 red bell peppers, washed, cored and diced or roasted red peppers, diced
1-pound mushrooms, cleaned and sliced
1/4 cup chopped fresh basil
1/2 cup shredded fat-free or light
mozzarella cheese
1/1 cup grated Parmesan cheese
2 cups light ricotta cheese
1 teaspoon green peppercorns, crushed
3 cups favorite pasta sauce such as a jar of spicy red pepper
8 ounces no-boil lasagna noodles or enough for 3 layers
TOPPING
2/3 cup Parmesan cheese
1/2, cup fat-free or light shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees. Spray a 12-by-8-by-2-inch lasagna pan with nonstick cooking spray; set aside.
In a large nonstick skillet, warm the olive oil. Add the leeks and sauté until they soften, about 5 minutes. Add the red peppers and sauté an additional 3-4 minutes. Add the mushrooms and sauté until they give off their juices, about 3-4 minutes. Stir in the fresh basil and set aside.
Meanwhile, in a medium bowl, combine mozzarella, Parmesan, ricotta and crushed green peppercorns. Mix well.
Spread about 1/2 cup of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sautéed vegetables, 1 cup of the remaining pasta sauce and half of the cheese mixture.
Repeat with another layer, using ½ cup of the remaining
sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.
Sprinkle with the topping ingredients. Cover with foil and bake for 30-40 minutes or until the vegetables are bubbly and the top cheese layer has melted. For the last 10 minutes of baking,
remove the foil.
Remove from oven, and let sit for 10-15 minutes before serving.

beta

calories

4155

fat

211g

protein

253g

carbs

318g

NoMayo https://nomayo.us/

April 3, 2018

Salmon Pie

2018-04-03 16:16:49

Nutrition Facts

Serving Size

1518g

Amount Per Serving

Calories 3356

Calories from Fat 1566

% Daily Value *

Total Fat 174g

268%

Saturated Fat 48g

238%

Trans Fat 1g

Polyunsaturated Fat 42g

Monounsaturated Fat 71g

Cholesterol 697mg

232%

Sodium 4291mg

179%

Total Carbohydrates 299g

100%

Dietary Fiber 7g

30%

Sugars 16g

Protein 139g

Vitamin A

41%

Vitamin C

Calcium

126%

Iron

87%

* 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

2 (9-inch) pie crusts
1 15.5 oz can of salmon, drained and flaked (reserve liquid)
2T butter
1/4c chopped onions
1/4c chopped celery
2T flour
1/4t salt
1/2t dried dill weed
milk (see directions)
2c cooked rice
2 hard-cooked eggs, chopped

Instructions

Saute onion, celery in butter, add flour, salt, dill weed
Add enough milk with salmon liquid to equal 3/4c
Blend with other ingredients, cook until thickened
Fold in salmon, rice, eggs
Put into pie crust, brush top with beaten egg yolks
Bake at 425º for 1/2 hour (????)
Let stand for 10+ minutes

Notes

The baking time is suspicious. I'd bake until the top is brown.

beta

calories

3356

fat

174g

protein

139g

carbs

299g

NoMayo https://nomayo.us/

April 3, 2018

Grilled Red Snapper

2018-04-03 14:45:44

Serves 4

Nutrition Facts

Serving Size

1829g

Servings

Amount Per Serving

Calories 1723

Calories from Fat 283

% Daily Value *

Total Fat 32g

49%

Saturated Fat 5g

23%

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 13g

Cholesterol 320mg

107%

Sodium 921mg

38%

Total Carbohydrates 153g

51%

Dietary Fiber 46g

183%

Sugars 0g

Protein 217g

Vitamin A

1168%

Vitamin C

215%

Calcium

57%

Iron

72%

* 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

Nonstick vegetable spray
1 1/2 pounds snapper fillets
1 tablespoon vegetable oil 1/a teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon oregano
1/8 teaspoon savory
1/8 teaspoon black pepper

Instructions

Preheat broiler. Spray rack and broiler pan with nonstick vegetable spray, set aside.
In a small bowl mix oil with paprika.
Place snapper fillets on broiler rack; using half of the oil/paprika mixture, brush evenly over 4 fillets.
In a small bowl, mix basil, thyme, oregano, savory and black pepper
Sprinkle ¼ teaspoon of herb blend evenly over 4 snapper fillets.
Broil about 4 inches from the heat for 4 to 6 minutes, depending on the thickness of the fillets. Remove from oven.
Turn fish carefully, brush with remaining oil/paprika mixture and sprinkle with remaining herb blend.
Broil until fish flakes very easily with fork, 2-4 minutes.

Notes

This recipe assumes it is being grilled in oven.

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calories

1723

fat

32g

protein

217g

carbs

153g

NoMayo https://nomayo.us/

April 3, 2018

NYT Grilled Marinaded Swordfish

2018-04-03 14:28:48

Nutrition Facts

Serving Size

513g

Amount Per Serving

Calories 1121

Calories from Fat 664

% Daily Value *

Total Fat 74g

114%

Saturated Fat 14g

69%

Trans Fat 0g

Polyunsaturated Fat 10g

Monounsaturated Fat 45g

Cholesterol 331mg

110%

Sodium 1172mg

49%

Total Carbohydrates 7g

Dietary Fiber 2g

Sugars 1g

Protein 101g

Vitamin A

16%

Vitamin C

25%

Calcium

Iron

19%

* 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

4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
Salt and freshly ground pepper to taste
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red-wine vinegar
4 sprigs rosemary or 1 teaspoon dried
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons grated lemon rind
¼ teaspoon red pepper flakes

Instructions

Preheat a charcoal grill or broiler, or heat a grill pan.
Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side.

By NYT Cooking

beta

calories

1121

fat

74g

protein

101g

carbs

NoMayo https://nomayo.us/

April 3, 2018