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Stuffed Chard with Fresh Marinara

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Course Main Dish
Cuisine American
Category FP FC
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Gently mix beef, breadcrumbs, 1 TBSP shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.
  2. Overlap the two sides of a chard leaf where the stem was removed and place a portion of the beef there. Tightly roll the chard around the beef. Place each roll, stem-side down in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165F 8 to 10 minutes. Discard any remaining broth.
  3. Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally until reduced and thickened, about 8 minutes. Serve with chard rolls topped with sauce and Parmesan cheese.
Course Main Dish
Cuisine American
Category FP FC
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Gently mix beef, breadcrumbs, 1 TBSP shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.
  2. Overlap the two sides of a chard leaf where the stem was removed and place a portion of the beef there. Tightly roll the chard around the beef. Place each roll, stem-side down in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165F 8 to 10 minutes. Discard any remaining broth.
  3. Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally until reduced and thickened, about 8 minutes. Serve with chard rolls topped with sauce and Parmesan cheese.
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Recipe Notes

Modifications
2 rolls=1 meal:

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Cheesy Meatloaf

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Nutrition Facts
Cheesy Meatloaf
Amount Per Serving
Calories 335 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 163mg 54%
Sodium 1166mg 49%
Potassium 112mg 3%
Total Carbohydrates 23g 8%
Dietary Fiber 6g 24%
Sugars 3g
Protein 47g 94%
Vitamin A 18%
Vitamin C 5%
Calcium 52%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Category FP+FC
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a bowl, mix the meat, milk, bread crumbs, and eggs by hand; season with salt and pepper.
  3. Fold the cheese into the mixture.
  4. Transfer to a loaf pan, and top with ketchup.
  5. Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).
Course Main Dish
Category FP+FC
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a bowl, mix the meat, milk, bread crumbs, and eggs by hand; season with salt and pepper.
  3. Fold the cheese into the mixture.
  4. Transfer to a loaf pan, and top with ketchup.
  5. Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).
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Nutrition Facts
Cheesy Meatloaf
Amount Per Serving
Calories 335 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 163mg 54%
Sodium 1166mg 49%
Potassium 112mg 3%
Total Carbohydrates 23g 8%
Dietary Fiber 6g 24%
Sugars 3g
Protein 47g 94%
Vitamin A 18%
Vitamin C 5%
Calcium 52%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Modifications
Meal Portion 6-8 oz (about 1/4 of loaf). Serve with a FC of your choice.:

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Beef Taco Salad (30 min. meal)

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Nutrition Facts
Beef Taco Salad (30 min. meal)
Amount Per Serving
Calories 370 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 100mg 33%
Sodium 1215mg 51%
Potassium 275mg 8%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 7g
Protein 51g 102%
Vitamin A 2%
Vitamin C 3%
Calcium 3%
Iron 31%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Category FP+FC
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Instructions
  1. Brown meat, drain
  2. Add seasoning according to package directions
  3. Add kidney beans
  4. Simmer mixture for 5 minutes
  5. In a large bowl, mix lettuce, tomato with meat/bean mixture
Course Main Dish
Category FP+FC
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Instructions
  1. Brown meat, drain
  2. Add seasoning according to package directions
  3. Add kidney beans
  4. Simmer mixture for 5 minutes
  5. In a large bowl, mix lettuce, tomato with meat/bean mixture
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Nutrition Facts
Beef Taco Salad (30 min. meal)
Amount Per Serving
Calories 370 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 100mg 33%
Sodium 1215mg 51%
Potassium 275mg 8%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 7g
Protein 51g 102%
Vitamin A 2%
Vitamin C 3%
Calcium 3%
Iron 31%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Modifications
Add Fat Free Ranch dressing when serving. Sprinkle with approved tortilla topping Serving Size 1 1/2 -2 Cups or 1 hand

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