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  • The Low Fat Chick 10:52 pm on January 22, 2013 Permalink | Reply
    Tags: , , , , , veal,   

    Casarecce with Veal Meatballs 

    Veal Meatballs and Pasta 1-22-2013

    COLD, COLD, COLD! It is 16 degrees here in the New York area. I moved here last year and the news says this is the coldest weather in 3 years! Lucky me!  Anyway, with this cold weather I am locked inside and feeling creative, so I developed this dish. I never made veal meatballs, but am so glad I tried it because the meatballs are tender and taste amazing. Cooking the meatballs directly in the sauce imparts wonderful flavor and tenderness. No need to cook the meatballs first and create more work for yourself.  Also, using quality dried spices, instead of fresh (which is hard to find in the winter) come to life in this sauce and are convenient. Excellent warm, filling dish, as I found it tasty and perfect to share with others.

    Ingredients

    Meatballs
    1 lb ground veal (shoulder)
    1 cup plain bread crumbs
    2 egg whites
    2 Tbsp granulated onion
    1 Tbsp parsley, dried
    1 Tbsp basil, dried
    1 Tbsp garlic powder
    1/4  tsp salt
    1/8 tsp black pepper

    Sauce
    28 oz can crushed tomatoes with basil
    1 Tbsp olive oil
    1/2 large zucchini, shredded
    2 garlic cloves, minced
    2 Tbsp parsley flakes
    1 Tbsp oregano, dried
    1 Tbsp marjoram, dried
    1 tsp sugar
    1/2 tsp salt
    1/4 tsp black pepper
    2 pinches red pepper flakes
    1/2 cup water

    Pasta
    12 oz casarecce

    Preparation

    In a bowl using your hands, mix together all meatball ingredients. Form meatballs into 1 to 1.5 ounces balls which makes 17 to 19 meatballs. Place meatballs on a plate, cover, and place in the fridge.

    In a large saucepan, stir together tomatoes and olive oil. Heat on medium-high heat. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes.

    Add zucchini, garlic, parsley, oregano, marjoram, sugar, salt, black pepper, and red pepper flakes. Stir, cover, and simmer for 5 minutes. Increase heat to medium heat and place meat balls in sauce one by one. Gently stir in water. Bring to a simmer, cover and cook for 20 minutes, stirring occasionally.

    Uncover and gently stir. Cook uncovered for 5 minutes. Remove from heat, cover and set aside.

    In a large pot, boil water. Add casarecce and boil according to package instructions till al dente. Drain.

    Add in casarecce to sauce. Lightly toss and serve.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (17.6 ounces).
    Calories 687.37

    % Daily Value
    Calories From Fat  114.87  17%
    Total Fat 12.69g  20%
    Saturated Fat  3.84g  19%

     

  • The Low Fat Chick 9:01 pm on May 27, 2012 Permalink | Reply
    Tags: , olives, , , sirloin   

    Olive Burgers 

    Once I spent time in Spain last summer, I came home in love with olives. Maybe it was the wonderful way the flavors complimented the wines or the picturesque sight of olive trees in the countryside that influenced my love, but all I know is I enjoy olives in a way I never have before.  I wanted to try combining the wonderfully salty olives in a burger with herbs for a unique dinner.  So, I created this burger and found it to be fantastic.  Do not top with a strong cheese like cheddar, as this does not go well with the burger. I recommend a cheese lighter in flavor like provolone.

    Ingredients

    1 lb ground sirloin
    3 oz green olives with pimentos, finely chopped
    2 Tbsp parsley, finely chopped
    2 garlic cloves, minced
    1/2 tsp dried oregano 
    1/4 tsp freshly ground pepper
    1 pinch red pepper flakes
    Cooking spray
    4 large Ciabatta rolls
    4 Tbsp ketchup

    Preparation

    Combine first seven ingredients in a mixing bowl and mix until well incorporated. Shape into 4 burgers.

    Spray a rimmed baking pan with cooking spray and broil on low for 10 minutes. Flip burgers and cook for additional 5 minutes until cooked through.

    Heat rolls and cut in half. Serve rolls topped with each burger and 1 Tbsp ketchup.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (6.8 ounces).
    Calories 398.12

    % Daily Value
    Calories From Fat  194.33  49%
    Total Fat 21.35g  33%
    Saturated Fat  7.53g  38%

     

  • The Low Fat Chick 2:27 pm on March 18, 2012 Permalink | Reply
    Tags: , , ,   

    Blazzin' Hot Steak Tacos 

    After making a Taco Pizza Roll, I was still in the mood for anything with a Mexican flavor. I decided to make these blazzin’ hot steak tacos. These are really spicy but I love every minute of the burn. Adding salsa and lettuce helps cool it down a little, but you may even wanna throw in some sour cream. Very simple, so low in fat, and an absolutely amazing taco. The ingredients of soy sauce and Worcestershire sauce often surprise people, but you need these flavors. This is such a favorite of mine and the spicy burn increases my endorphins and make me so happy!

    Ingredients

    2 Tbsp cumin
    2 Tbsp red pepper flakes
    1 tsp black pepper
    1/2 tsp salt
    1 lb top round steak
    1 Tbsp peanut oil
    1/2 Tbsp Worcestershire sauce
    1 Tbsp soy sauce, reduced sodium
    1/2 cup chives, chopped
    12 corn tortillas
    1 cup lettuce, shredded
    1 cup salsa

    Preparation

    In a large bowl, mix cumin, red pepper flakes, black pepper, and salt. Set aside.

    Prepare steak by hammering with a meat mallet. Slice into thin slices. Toss steak in large bowl to coate with spice mixture.

    Heat a skillet over high heat and add peanut oil. Add steak and stir-fry for 1 to 2 minutes until browned and tender. As the beef starts to cook, pour in the Worcestershire sauce and soy sauce. Remove the skillet from the heat and stir in the chives.

    Serve in each tortilla layered with lettuce, steak, and salsa.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (6.7 ounces).
    Calories 251.63

    % Daily Value
    Calories From Fat  64.14  25%
    Total Fat 7.28g  11%
    Saturated Fat 1.71g  9%

     

  • The Low Fat Chick 2:40 pm on March 17, 2012 Permalink | Reply
    Tags: , , ,   

    Taco Pizza Roll 

    It’s Taste and Create time again!  This month Taste & Create, a foodie website who brings together food bloggers to try out each others recipes, paired me up with No Reason Needed for the second time.  I had previously made Chipotle Veggie Capellini last time I participated and it was so tasty I thought I would take the same creative approach again.  My approach was choosing a recipe and adapting my own ideas and flavors. With this in mind, I chose to make Pizza On a Roll, but my version is a southwestern inspired taco roll.  When cooking the filling, I did not make it spicy, as this recipe is a good family recipe. But, if I was only serving myself, I would have added more chili powder for a hotter kick. You can adjust the meat filling to whatever hottness suites your taste.  This is a 6 servings dish and each slice initially does not look large, but is very filling because of the meat.

    Ingredients

    1 lb pizza dough
    1/2 lb ground sirloin
    1/2 cup tomato sauce
    2 tsp fresh oregano, chopped
    1/2 tsp garlic powder
    1 tsp cumin
    2 tsp chili powder
    1 tsp Worcestershire sauce
    1/2 cup onion, chopped
    1/4 cup frozen corn kernels
    5 oz sharp cheddar cheese, shredded
    2 Tbsp cornmeal
    1/2 Tbsp olive oil, for brushing
    1/4 tsp sea salt
    1 cup lettuce, shredded
    1/2 cup salsa

    Preparation

    Roll pizza dough out into a 12 x 9 in rectangle. Set aside.  Preheat oven to 375°F.

    In a skillet on medium heat, brown sirloin for 2 minutes. Add tomato sauce, oregano, garlic powder, cumin, chili powder, Worcestershire sauce, onion, and corn. Stir and continue to cook for 5 minutes.

    Top dough with sirloin mixture and spread evenly. Top with cheese. Roll dough up like a jelly roll from the long side. Seal edges well.

    Sprinkle corn meal on baking sheet. Place roll on baking sheet, seam side down. Brush the top with olive oil and and sprinkle with salt. Make three slashes across the top of roll.

    Bake for 30 minutes or until light brown. Slice into 6 pieces. Serve each piece topped with lettuce and salsa.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (7.7 ounces).
    Calories 412.45

    % Daily Value
    Calories From Fat  152.25  37%
    Total Fat 16.96g  26%
    Saturated Fat 7.7g  39%

     

    • NO REASON NEEDED 7:03 pm on March 18, 2012 Permalink | Reply

      Fantastic adaptation.

    • Corina 1:18 pm on March 21, 2012 Permalink | Reply

      I love rolled up pizza but have never made it before. I love Taste and Create and of ten try to make something I’ve never done before and this sounds like a great choice.

      • The Low Fat Chick 1:53 pm on March 26, 2012 Permalink | Reply

        Thanks Corina! Just be sure to use white pizza crust. Wheat would be too strong of a flavor combined with the taco flavor. I hope you like it! :-)

  • The Low Fat Chick 10:18 am on January 21, 2012 Permalink | Reply
    Tags: , , ,   

    Chipotle Jalapeno Burgers 

    This week at work was mind numbing, as each day was just non-stop. Many of the recipes I share contain multiple ingredients, as I am a big fan of cooking involved recipes because it is therapeutic. But, this week, my mission in life was to get hours of sleep, so a simple recipe to close my week is all I required.  Driving past a burger joint on my lunch hour, I had a craving for a burger. Instead of stopping and indulging in some monstrous, greased up concoction, I always prefer to make my burgers at home with 90% lean ground beef. Do not cook with beef under 90% as these are too fatty. I had a need for spice, so I made a Chipotle Jalapeno Burger. This burger is so spicy, it should come with a disclaimer: Warning! Your mouth will burn with exhilarating bliss! This is a favorite dish of mine, as I top it with fresh onions, lettuce, and just a drop of organic ketchup.

    Ingredients

    3 jalapeno peppers, chopped
    3 Chipotle peppers, chopped
    4 oz light cream cheese, softened
    1 lb ground beef, 90% lean
    4 wheat hamburger buns, split

    Preparation

    Preheat broiler on high.

    In a medium bowl, stir together the jalapenos, Chipotle peppers, and cream cheese.

    Divide the ground beef into 8 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 4 of the patties. Top with the remaining patties, pressing the edges together to seal.

    Cook in broiler for about 10 minutes, or until done.

    Serve on buns with your favorite toppings.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (6.9 ounces).
    Calories 362.09

    % Daily Value
    Calories From Fat (44%) 158.96
    Total Fat 17.69g 27%
    Saturated Fat 7.5g 38%

     

    • Responsibility199 8:44 am on January 26, 2012 Permalink | Reply

      Oddly, my boys and I were talking burgers yesterday at great length. The odd part, we did so while we were knee deep in chicken wings at our favirite wing joint. We debated at length the perfect burger. One was insistant that 80/20 beef was key. I tend to favor 90/10 as well. And then what cut of ground, just the store bought whatever, or another. We seemed to settle on all ground chuck if you can get it. The we debated cheeses, my oh my how we differ on cheese. Pepper jack fan myself. Buns, the discussion just got silly from there. I usually go bunless when making burgers at home, which I know is against the burger-code to many burger lovers.

      Now your stuffed burger recipe here looks like a winner. Hard to believe bun and all these 1/4 pounders weigh in at under 400 calories. But I trust you, and consider your recipe hijacked!

      • The Low Fat Chick 1:47 pm on January 26, 2012 Permalink | Reply

        Sounds like you all had a yummy conversation! LOL! Yeah, I cannot believe the burger is so low in calories but it is due to the size of the burger. They are about 4 ounces each which is large especially after the bun and all the toppings.

    • nancycg56 10:26 am on February 12, 2012 Permalink | Reply

      I am always looking for new burger recipes ~ this looks awesome!!!!

      • The Low Fat Chick 11:04 am on February 12, 2012 Permalink | Reply

        Thanks! Not only does it taste good, but it is really simple to make too. I really hope you like it. :-)

    • Jaylove 3:54 pm on February 28, 2012 Permalink | Reply

      That burger looks very good. Im thinking that 85/10 wouldnt have been to fatty though. However I do understand why you would want to go more lean. Yes, both jalepeno and chipotle is a spicy combination. LOL

      • The Low Fat Chick 8:31 pm on February 28, 2012 Permalink | Reply

        Thank you!! Well, the cheese adds so much moisture that a less fatty meat works better. If you use regular beef you get a sloppy joe effect. LOL! My friend did that and she loved the burger but it fell apart as she ate it. She did say it was fun having such a messy burger. :-p So, try it out. I would love to hear how it went for you, as I know you will love the taste either way. Food is so fun!

    • Jennifer 8:18 pm on March 3, 2012 Permalink | Reply

      This burger was delish! I was a little skeptical of the cream cheese but it was awesome! Thanks!

  • The Low Fat Chick 7:00 am on October 8, 2011 Permalink | Reply
    Tags: , , ketchup, ,   

    Sirloin Sloppy Joes 

    If you grew up in America, chances are you ate a Sloppy Joe as a kid. I had not eaten the fun, sloppy sandwich since high school, so I jumped at the chance to make it. My mom gave me a great cookbook for my birthday called 400 Calorie Fix and when I saw this recipe I knew I had to try it.  This sandwich is sweet, fabulous, and very easy to make. Say goodbye to the canned or powder versions, as this puts such sauce shortcuts to shame. I served my sandwiches with a side of Jalapeno Coleslaw, which made a very filling, but light on the calories, meal.  The original recipe called for extra lean ground round, but my tastes like a higher quality meat so I used ground sirloin which is 90% lean.

    Ingredients

    1 tsp extra virgin olive oil
    1 medium onion chopped
    1 medium green or red bell pepper, chopped
    2 Cloves garlic minced
    1 lb ground sirloin
    1/2 cup organic ketchup
    2 Tbsp packed brown sugar
    2 tsp Worcestershire sauce
    1 tsp chili powder
    1 tsp ground cumin
    1/8 tsp salt
    1/4 tsp black pepper
    4 wheat hamburger buns

    Preparation

    Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, bell pepper, and garlic. Cook stirring occasionally, until starting to soften, 3 to 4 minutes.

    Stir in the sirloin, breaking into smaller pieces with a wooden spoon, until starting to brown, 9 to 10 minutes. Add the ketchup, sugar, Worcestershire sauce, chili powder, cumin, salt, and pepper.

    Cook, stirring, until hot and well combined, 2 to 3 minutes. Serve on the hamburger rolls.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (9.4 ounces).
    Calories 454.23

    % Daily Value
    Calories From Fat  193.68  43%
    Total Fat 21.22g  33%
    Saturated Fat 7.64g  38%

     

  • The Low Fat Chick 10:33 am on June 12, 2011 Permalink | Reply
    Tags: , beef stir fry, ,   

    Honey and Black Peppered Beef Stirfry 

    It’s summertime in Atlanta, which makes me want to eat lighter with lots of veggies.  One of the easiest ways to cook and retain your veggie nutrients is by cooking with a wok. I love cooking with my wok, as it is easy, fast and I get to use the freshest of ingredients. This beef stir fry has fresh veggies mixed in with sweet honey topped off with a slight kick of black pepper. This was definitely a winner in my household.  There is plenty of sauce in this dish so I served with udon noodles, but you can serve with brown rice as well.

    Ingredients

    2 tablespoons peanut oil, divided
    1 pound round steak, cut into thin strips
    2 cloves of garlic, finely chopped
    1 bunch of green onions, chopped
    10 ounces snow peas
    1 1/2 cups mung bean sprouts
    2 tablespoons honey
    2 teaspoons soy sauce, reduced sodium
    2 tablespoons oyster sauce
    3 teaspoons black pepper

    Preparation

    • Heat the wok until very hot. Add 1 tablespoon of the oil and swirl it around to coat the side. Stir fry the beef in batches over high heat. Remove and drain on paper towels.
    • Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic, onion, snow peas, and bean sprouts until softened. Remove from the wok and set aside.
    • Add the honey, soy sauce, oyster sauce and black pepper to the wok. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, or until the sauce thickens slightly.
    • Increase the heat, return the meat and vegetables to the wok, and toss for 2-3 minutes, or until well combined and heated through.
    • Serve with noodles or rice.

    Servings: 4

    Calories: about 335 per serving.

    Source

    I used peanut oil for greater flavor, finely chopped the garlic, used green onions instead of a regular onion, snow peas instead of sugar snap peas, and added bean sprouts.

    Original Author: Helen Aitken
    Original Source: Stir Fry: Tasty Recipes for Every Day (Complete Cookbook Series)

     

  • The Low Fat Chick 7:45 pm on January 25, 2011 Permalink | Reply
    Tags: , ,   

    Orange Beef Stir Fry 

    I had a serious craving for Chinese food but knew better than call the local delivery restaurant. Once a dedicated customer, their greasy meals caused my blood pressure and cholesterol to go up. So, now it was up to me to find a way to still enjoy Chinese food. This recipe has greatly helped meet my cravings and is light with a hint of spice.  Perfect with organic udon noodles, which are my favorite noodles. But, if you cannot find these noodles, you can serve with rice, preferably brown rice.  Rice is so heavy to me, which is why I love udon noodles. Anyway, this dish is great and leaves all the guilt of eating Chinese food behind.

    Ingredients

    1/2 cup sodium -free chicken broth, divided
    1/2 teaspoon sea salt
    1 tablespoon cornstarch
    2 tablespoons reduced-sodium soy sauce
    2 tablespoons orange marmalade
    1 tablespoon oyster sauce
    1 tablespoon rice vinegar
    1 1/2-2 teaspoons chile-garlic sauce
    4 teaspoons peanut oil, divided
    12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
    1 tablespoon minced fresh ginger
    1 large onion, slivered (1 1/2-2 cups)
    1 small red bell pepper, cut into thin strips (1 cup)
    1 pound broccoli florets, (about 4 cups)
    1/2 pound mung bean sprouts, (about 2 cups)
    1 medium orange
    red pepper flakes (optional)

    Preparation   

    • Combine 1/4 cup broth, salt, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
    • Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef and reduce heat to medium-high. Stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
    • Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper, broccoli, and bean sprouts; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thicker and translucent. Stir the vegetables into the sauce and squeeze the orange over the pan to release the juice. Return the beef to the wok; toss to coat.
    • Serve immediately with freshly cooked udon noodles or rice topped with red pepper flakes.

    Servings: 4

    Calories: About 536 per serving with udon noodles. About 266 per serving without noodles.

     

  • The Low Fat Chick 8:49 am on December 11, 2010 Permalink | Reply
    Tags: , , ,   

    Beef Stir-Fry with Peanut Sauce 

    It’s been a long week at work with catered lunches and dinners, so I wanted to take it slow and eat something light and yummy.  I have not had stir fry in a while, which I just love because it is an excellent blend of protein, vegetables, and carbs, so I got to cookin’!  This recipe has a yummy peanut sauce with a hint of sweetness, as the touch of honey and brown sugar give it an excellent flavor.  I like to eat stir fry with my favorite noodles, udon noodles for a well-balanced meal.

    Ingredients

    1/4 cup smooth natural peanut butter
    1/3 cup orange juice, freshly squeezed
    3 tablespoons reduced-sodium soy sauce
    1 tablespoon rice vinegar
    2 teaspoons brown sugar
    1 tablespoon honey
    1/2 teaspoon red pepper flakes
    4 teaspoons peanut oil, divided
    3 cloves garlic, minced
    1 pound sirloin steak, trimmed and thinly sliced
    1 small head Savoy cabbage, thinly sliced
    2-5 tablespoons water
    1 large carrot, grated
    1/4 cup scallions, thinly sliced
    1/4 cup chopped unsalted roasted peanuts, (optional)

    Preparation  

    • Whisk peanut butter, orange juice, soy sauce, vinegar, brown sugar, honey, and red pepper flakes in a medium bowl until smooth.
    • Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
    • Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more.
    • Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and add scallions. Toss to combine. Serve sprinkled with peanuts (if using).

    Servings: 4

    Calories: About 379 per serving.

     

  • The Low Fat Chick 11:37 pm on September 19, 2010 Permalink | Reply
    Tags: , , ,   

    Porcini London Broil Steaks 

    My boss gave me a fabulous recipe for porcini crusted filet Mignon. It sounded delicious and I was ready to buy all the ingredients on my Sunday afternoon trip to the Farmer’s market. But, when I arrived, I had an intuition to forgo the filet Mignon and buy the London Broil. It looked fabulous and the price was so right. I decided to have them wrap it up and when I got home, I took my time and trimmed of the fat to get to a beautiful cut of beef. I then cut the beef into four 5 oz steaks, which is perfect for this recipe. I cooked the steaks in a skillet on medium heat to achieve a medium-rare steak.  I do not recommend this recipe if you like well done, as you most likely will burn the porcini mushroom crust and London broil is tough when cooked too long. All I can say, is that this recipe is top notch gourmet quality, as the herb butter has the ultimate flavors. Fresh herbs is the only way to go with this recipe. This is now on my favorites list, as I will be making many times, and it made me feel like I was dining at a fabulous restaurant.

    Ingredients

    1/2 stick reduced fat butter, lightly salted, room temperature
    2 tablespoons chopped fresh chives
    1 tablespoon chopped fresh tarragon
    1 small garlic clove, pressed
    1 (1/2-ounce) package dried porcini mushrooms
    4, 5oz, 1-inch-thick London Broil (Beef top round) steaks
    Sea Salt
    Pepper

    Preparation

    • Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Because the butter is lightly salted, you may not have to add additional salt.
    • Process dried porcini mushrooms in spice grinder or food processor to a fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
    • Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon 1 teaspoon of herb butter atop each steak and serve.

    Servings: 4 servings.
    Calories: About 400.

 

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