Slow-Cooked Greek Pork

Slow-Cooked Greek Pork

Makes: 10 – 12 servings

Created by The MDM Team, Monday, January 21, 2008

This great-tasting Greek offering is chock full of those popular staples like tomatoes, feta cheese and Kalamata olives. Go Greek tonight.

Ingredients

4 lb. boneless pork loin roast
3 tbsp. olive oil
1 cup chicken broth
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup chopped fresh tomatoes
1/2 cup chopped Kalamata olives
1/2 cup feta cheese, crumbled

Methods/steps

Trim the excess fat from pork. Heat oil in a 10 or 11-inch skillet over medium-high heat. Cook pork 8 to 10 minutes, turning every two minutes until brown on all sides; place pork in a 12 to 6 quart slow cooker and put broth, garlic, oregano, salt pepper on top. Cover cooker and set to “low” heat setting for 7 to 9 hours or until pork is tender. Remove pork from cooker and place on a serving platter. Spoon tomatoes, olives and feta on top of pork and serve immediately.

Additional Tips

Ready in 10 hours

Bacon & Cheese Biscuits Casserole

Bacon & Cheese Biscuits Casserole

Makes: 6 servings

Created by The MDM Team, Monday, January 21, 2008

Bacon, diced onions and bell peppers with shredded cheese are all melted in a golden biscuit crust. Enjoy this mouthwatering meal morning, noon or night.

Ingredients

3 cans (tube pkg.) biscuits
1/2 lb. bacon
1/2 cup diced onions
1/2 cup diced bell peppers
1/2 lb. shredded cheese
1/4 cup butter melted

Methods/steps

Cut bacon into 1/4-inch pieces and fry. Add onions and bell peppers. Fry until peppers are soft. Cut raw biscuits into quarters; place biscuits into a mixing bowl. Add bacon, peppers, onions, cheese, and butter. Mix well. Butter a loaf pan; place biscuit mix into buttered pan, and pat down. Bake at 350 degrees for 20 minutes or until golden brown on top. Loosen edges and turn out onto plate.

Additional Tips

Ready in 1 hour

Classic Turkey Soup

Classic Turkey Soup

Makes: 16 servings

Created by The MDM Team, Saturday, February 23, 2008

You and your guests are sure to gobble up this turkey soup. It's the perfect way to put your leftovers to good use. Plus, it's lite as a feather!

Ingredients

• 6 lb. turkey breast with bones (with at least 2 cups of meat)
  
• 2 medium onions
  
• 3 stalks celery
  
• 3 carrots, peeled
  
• 1 tsp. dried thyme
  
• 1/2 tsp. dried rosemary
  
• 1/2 tsp. dried sage
  
• 1 tsp. dried basil
  
• 1/2 tsp. dried marjoram
  
• 1/2 tsp. dried tarragon
  
• 1/2 tsp. salt
  
• Black pepper, to taste
  
• 1/2 lb. Italian pastina or pasta
  

Methods/steps

1. Place turkey breast in large 6-quart pot; cover with water until at least three quarters full.
2. Peel onions, cut into large pieces, and add to pot; wash celery stalks and carrots, slice, and add to pot.
3. Simmer covered for about 2 1/2 hours.
4. Remove carcass from pot and divide soup into smaller, shallower containers for quick cooling in refrigerator.
5. After cooling, skim off fat.
6. While soup cools, remove remaining meat from turkey carcass and cut into pieces.
7. Add turkey meat to skimmed soup, along with herbs and spices.
8. Bring to boil and add pastina; continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

Heart Healthy Mushroom & Herbs Stuffing

Happy Thanksgiving, my friends :)

Heart Healthy Mushroom & Herbs Stuffing

Makes: 4 servings

Created by The MDM Team, Monday, January 14, 2008

All stuffing is not created equal, especially this gourmet mushroom and herb stuffing. This is a tasty, tempting treat of a side dish.

Ingredients

Vegetable oil spray
1 tbsp. butter, unsalted
1/4 cup chopped onions
1 cup chopped fresh mushrooms
2 cups bread crumbs
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. freshly ground black pepper
1/4 cup low-sodium chicken broth

Methods/steps

Preheat oven to 350 degrees. Lightly spray a 1 1/2-quart casserole with vegetable oil spray. Melt butter in a non-stick skillet over medium heat. Add onions and mushrooms and sauté about 5 minutes, or until soft. In a medium bowl, combine onion-mushroom mixture, breadcrumbs, thyme, basil and black pepper. Add chicken broth and mix well. Place in prepared casserole and bake uncovered 30 minutes.

Additional Tips

Ready in 45 min

Low-Fat Pumpkin Pie

Low-Fat Pumpkin Pie

Serves: 8

Created by The MDM Team, Sunday, October 28, 2007

Peter won't be the only pumpkin eater when you serve up this decadent dessert. Even more tantalizing is the fact it's low-fat.

Ingredients

1 (15 oz.) can solid pack pumpkin
1 (14 oz.) can fat free sweetened condensed milk
1/2 cup egg substitute
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 (9 inch) unbaked pastry shell

Methods/steps

In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Whole Grain Dinner Rolls

Whole Grain Dinner Rolls

Created by The MDM Team, Tuesday, December 11, 2007

Rolls baby rolls. These whole grain dinner rolls are the perfect way to polish off a healthy meal. Skip the store-bought brands and opt for these homemade offerings.

Ingredients

1 cup water
1/4 cup honey
1/4 cup butter or margarine
3/4 cup whole wheat flour
1/2 cup oats, uncooked
2 packages dry yeast
1 tsp. salt
1 egg
2 1/4-2 1/2 cups all-purpose flour

Methods/steps

Combine water, honey, and butter in a small saucepan; heat until butter melts. Cool until really warm, but not hot. Combine wheat flour, oats, yeast, and salt in a large mixing bowl; stir well. Gradually add hot liquid mixture, beating at low speed of an electric mixer 1 minute. Add egg, and beat an additional 2 minutes at medium speed. Gradually add flour to make soft dough. Turn dough out onto a heavily floured surface, and knead until smooth and elastic (about 8 minutes). Shape dough into 24 balls; place in a lightly greased 13x9x2 inch pan. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk. Bake at 375 degrees for 20 minutes or until lightly browned.

Turkey Gravy

Turkey Gravy



Serves: 16
Created by The MDM Team, Sunday, December 9, 2007
There are many recipes for gravy out there but nothing goes better with a roasted turkey than this savory sauce. It's a guaranteed winner at all holiday celebrations.

Ingredients
1/2 cup all-purpose flour
Rosemary Roast Turkey drippings
5 cups turkey stock
1/2 cup dry white wine
Salt and pepper

Methods/steps
In a 10- to 12-inch frying pan over high heat, stir flour until it's a medium-brown color, 6 to 7 minutes. If making ahead, pour into a jar and cover. Add toasted flour to drippings in a medium saucepan, bring the turkey stock and wine to a boil. Set pan over high heat and stir, scraping drippings free, until gravy boils vigorously, then simmer and stir 4 to 5 more minutes. Add salt and pepper to taste.