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Flank Steak with Chimichurri Sauce

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Flank Steak with Chimichurri Sauce

Course Dinner
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 293kcal

Ingredients

  • 2 pounds flank steak

Marinade:

  • 2 Tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 Tablespoon lime juice

Chimichurri Sauce:

  • 1/2 cup freshly chopped cilantro
  • 1/2 cup freshly chopped parsley
  • 1/2 cup diced yellow onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon Italian seasoning
  • 2 Tablespoons red wine vinegar

Instructions

  • Place flank steak in a gallon-sized resealable bag. In a small bowl, whisk together marinade ingredients and pour over steak. Seal bag and refrigerate for at least an hour, preferably overnight.
  • Combine all chimichurri ingredients in a blender or food processor until smooth; set aside.
  • Heat a nonstick skillet or grill to medium-high heat. Cook steak for 6-8 minutes on each side until browned on the outside and slightly pink in the center.
  • Thinly slice steak across the grain and serve with chimichurri sauce on top.

Notes

MFP: MFF Flank Steak with Chimichurri Sauce
October 2022

Nutrition

Serving: 5.8ounces | Calories: 293kcal | Carbohydrates: 3g | Protein: 32.6g | Fat: 16.7g
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Slow Cooker Apple Butter Pork Loin

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5 from 2 votes

Slow Cooker Apple Butter Pork Loin

Course Dinner
Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes
Servings 6 people
Calories 404kcal

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound baby carrots
  • 1 1/2 pounds baby red potatoes
  • 1 cup diced red onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pound pork loin
  • 1 Tablespoon minced garlic
  • 1/2 cup Musselman’s Apple Butter
  • 3 Tablespoons coarse dijon mustard
  • 1/3 cup low sodium soy sauce
  • 1 cup low-sodium beef broth
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water

Instructions

  • Heat oil in a large skillet over medium-high heat. Spray slow cooker with nonstick cooking spray. Place carrots, potatoes and onion in the bottom of the slow cooker.
  • Season pork with salt and pepper then place in the skillet. Sear until browned on all sides (about 2-3 minutes on each side), then place on top of vegetables.
  • In a small bowl, whisk together garlic, apple butter, dijon, soy sauce and beef broth then pour over the pork and vegetables.
  • Place the lid on the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
  • Place pork on a serving platter and cut into slices. Use a slotted spoon to remove vegetables from the slow cooker and place on the serving platter.
  • Pour remaining liquid in the slow cooker into a saucepan over medium-high heat. In a small bowl, whisk together cornstarch and water to make a slurry then whisk into the saucepan. Bring to a boil and stir continuously until thickened. Pour gravy over pork and vegetables and serve.

Notes

*1 serving is approx. 3.4 ounces pork + 10 ounces vegetables and gravy
MFP: MFF Slow Cooker Apple Butter Pork Loin
October 2022

Nutrition

Serving: 13.4ounces | Calories: 404kcal | Carbohydrates: 47.7g | Protein: 36.1g | Fat: 7.7g
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Parmesan Ranch Roasted Vegetables

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Parmesan Ranch Roasted Vegetables

Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 185kcal

Ingredients

  • 1 1/2 pounds baby red potatoes diced
  • 12 ounces broccoli florets
  • 2 Tablespoons olive oil
  • 1 (1 ounce) pkg. ranch dressing mix
  • 2 Tablespoons finely grated parmesan cheese

Instructions

  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or spray with nonstick cooking spray; set aside.
  • Place cut potatoes and broccoli in a large mixing bowl or resealable gallon-sized bag. Drizzle oil over vegetables and toss to coat. Sprinkle ranch dressing mix and parmesan cheese over vegetables and stir or shake to coat again.
  • Spread vegetables in an even layer on prepared pan and bake for 25-28 minutes or until potatoes are golden brown and broccoli is tender.

Notes

MFP: MFF Parmesan Ranch Roasted Vegetables
October 2022

Nutrition

Serving: 4.8ounces | Calories: 185kcal | Carbohydrates: 28.5g | Protein: 5.9g | Fat: 5.3g
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Creamy Balsamic Spinach Salad

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Creamy Balsamic Spinach Salad

Course Side Dish
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8 People
Calories 151kcal

Ingredients

Candied Walnuts:

  • 1/2 cup chopped walnuts
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon

Salad:

  • 7 ounces baby spinach
  • 6 ounces sliced mini cucumbers
  • 2 ounces thinly sliced red onion
  • 2 ounces 50% less-sugar dried cranberries
  • 2 ounces crumbled feta cheese

Creamy Balsamic Dressing:

  • 1/4 cup balsamic vinegar
  • 2 Tablespoons olive oil
  • 1/4 cup nonfat plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Add chopped pecans, sugar and cinnamon to a nonstick skillet over medium-high heat. Cook, stirring continuously, until sugar is melted and pecans are evenly coated. Remove from heat and spread pecans on wax paper or foil in an even layer; let cool completely.
  • Add all salad ingredients to a large serving bowl and toss to combine.
  • In a small bowl, whisk together dressing ingredients; set aside.
  • Toss salad in dressing and top with candied walnuts right before serving.

Notes

MFP: MFF Creamy Balsamic Spinach Salad
October 2022

Nutrition

Serving: 3.4ounces | Calories: 151kcal | Carbohydrates: 12.3g | Protein: 4.5g | Fat: 9.3g
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Creamy White Cheddar Potatoes

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5 from 1 vote

Creamy White Cheddar Potatoes

Course Side Dish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Calories 276kcal

Ingredients

  • 3 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
  • 2 Tablespoons butter
  • 2 Tablespoons diced shallot
  • 1 Tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 cups unsalted chicken stock
  • 3/4 cup low-fat 1% milk
  • 1 1/2 cups shredded white cheddar cheese divided
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons chopped fresh chives

Instructions

  • Preheat oven to 375 degrees F. Spray a 9×13- inch baking dish with nonstick cooking spray; set aside.
  • Place cubed potatoes in a large pot and cover with cold water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, (about 5 minutes), drain and set aside.
  • Melt butter in a large saucepan over medium heat. Add shallot and garlic and cook, stirring frequently, until tender (about 3-4 minutes). Whisk in flour and cook for an additional minute. Gradually whisk in chicken stock and milk. Bring to a boil; reduce heat and simmer for 5 minutes, or until thickened.
  • Remove from heat and stir in 1 cup shredded white cheddar cheese, mustard, salt and pepper. Add potatoes and mix until combined.
  • Spread potato mixture into an even layer in prepared pan and bake for 35-40 minutes. Remove from oven and sprinkle remaining 1/2 cup white cheddar cheese on top. Place in the oven and broil for 2-3 minutes, or until golden brown on top. Garnish with chives before serving.

Notes

MFP: MFF Creamy White Cheddar Potatoes
October 2022

Nutrition

Serving: 8ounces | Calories: 276kcal | Carbohydrates: 35.5g | Protein: 10.6g | Fat: 10.2g
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Baked Ziti

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Baked Ziti

Course Dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Calories 531kcal

Ingredients

  • 1 pound uncooked ziti pasta
  • 1 Tablespoon olive oil
  • 1 pound 93% lean ground turkey
  • 1 cup diced yellow onion
  • 2 teaspoons Italian seasoning
  • 1/2 cup water
  • 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
  • 1 (24 ounce) jar Rao’s Homemade Marinara Sauce
  • 1 (15 ounce) container part-skim ricotta cheese
  • 2 Tablespoons chopped fresh parsley
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4 cups shredded part-skim mozzarella
  • 1/4 cup shredded parmesan cheese

Instructions

  • Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside. Cook ziti according to package directions then drain, rinse and set aside.
  • Heat olive oil in a large skillet over medium- high heat. Add turkey and onion and cook, breaking up meat, until meat is cooked through and onion is tender. Drain excess liquid then add Italian seasoning, water, diced tomatoes and marinara. Reduce heat to low and cook, stirring occasionally, for 10 minutes.
  • In a mixing bowl, combine ricotta cheese, parsley, egg, salt, pepper, 1 cup mozzarella and parmesan cheese.
  • Spread 1 cup of tomato sauce mixture in the bottom of the prepared pan. Top with half the ziti, all of the ricotta mixture and half the tomato sauce.
  • Top with remaining ziti, sauce and 1/4 cup mozzarella cheese. Bake for 25-30 minutes, or until top is lightly golden brown and cheese is melted

Notes

MFP: MFF Baked Ziti
October 2022

Nutrition

Serving: 12.2ounces | Calories: 531kcal | Carbohydrates: 54.7g | Protein: 32.5g | Fat: 20.2g
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Thai Chicken Pizza

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Thai Chicken Pizza

Course Dinner
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 6 people
Calories 407kcal

Ingredients

Crust:

  • 1 3/4 cups self-rising flour
  • 1 cup nonfat plain Greek yogurt

Peanut Sauce:

  • 3 Tablespoons reduced fat creamy peanut butter
  • 2 teaspoons rice vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1 Tablespoon ginger paste
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon water

Toppings:

  • 1 1/4 cups part-skim shredded mozzarella
  • 1 pound cooked chicken breast
  • 1 cup approx. 3 ounces shredded carrot
  • 1/4 cup diced green onion
  • 2 Tablespoons sweet chili sauce
  • 1/4 cup fresh chopped cilantro

Instructions

  • Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper; set aside. In a mixing bowl or stand mixer, combine self-rising flour and Greek yogurt until a thick dough forms.
  • Roll dough out onto a lightly floured surface into a rectangle (approximately 10”x14”); place on prepared baking sheet and set aside.
  • In a small mixing bowl, whisk together peanut butter, vinegar, soy sauce, ginger paste, sesame oil and water. Spread peanut sauce on top of crust in an even layer.
  • Top with shredded mozzarella, cooked chicken, carrot and green onion. Drizzle chili sauce over the top of the pizza and bake for 20-22 minutes or until crust is golden brown. Garnish with cilantro then cut into pieces and serve.

Notes

MFP: MFF Thai Chicken Pizza
October 2022

Nutrition

Serving: 7.7ounces | Calories: 407kcal | Carbohydrates: 35.8g | Protein: 39.5g | Fat: 11.8g
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Crispy Honey Shrimp

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5 from 1 vote

Crispy Honey Shrimp

Course Dinner
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 people
Calories 363kcal

Ingredients

  • 2 pounds raw shrimp peeled deveined, tail-off
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs beaten
  • 2 cups Italian seasoned bread crumbs
  • 1/3 cup honey
  • 1/3 cup rice vinegar
  • 3 Tablespoons low-sodium soy sauce
  • 2 Tablespoons cornstarch
  • 1/3 cup cold water

Instructions

  • Preheat oven to 425 degrees F. Spray two baking sheets with nonstick cooking spray; set aside. Place shrimp on paper towels and pat dry.
  • In a shallow dish or bowl combine flour, salt and pepper. Place beaten eggs in an additional bowl and bread crumbs in a separate dish.
  • In small batches, toss shrimp in the flour mixture, dip in egg mixture then in breadcrumbs and place on prepared baking sheet.
  • Repeat with all shrimp then spray generously with cooking spray. Bake for 15 minutes, flipping halfway through, until lightly golden brown.
  • While the shrimp cooks, whisk together all sauce ingredients in a saucepan over medium-high heat. Cook, stirring continuously, until sauce has thickened. Toss shrimp in sauce and serve immediately.

Notes

MFP: MFF Crispy Honey Shrimp
October 2022

Nutrition

Serving: 5.4ounces | Calories: 363kcal | Carbohydrates: 42.9g | Protein: 34.4g | Fat: 6g
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Creamy Parmesan Chicken Penne

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Creamy Parmesan Chicken Penne

Course Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 448kcal

Ingredients

  • 2 Tablespoons butter
  • 2 pounds boneless skinless chicken breast
  • Salt and pepper to taste
  • 1 Tablespoon minced garlic
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups low-fat 1% milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (16 ounce) pkg. uncooked penne pasta
  • 1 cup shredded parmesan cheese
  • 2 Tablespoons fresh chopped parsley

Instructions

  • Melt butter in a large skillet over medium-high heat. Cut chicken into bite-sized pieces then season with salt and pepper as desired.
  • Add chicken to the skillet and cook for a few minutes until chicken is lightly browned on the outside (you don’t need to cook it all the way through as it will continue to cook as it simmers). Add garlic and cook for an additional minute.
  • Add chicken broth, milk, salt, pepper and uncooked pasta to the skillet and stir to combine. Bring to a boil, then cover the skillet and reduce heat to low. Let simmer for 15-20 minutes or until pasta is tender.
  • Remove from heat and stir In parmesan cheese until melted. Garnish with fresh parsley before serving.

Notes

MFP: MFF Creamy Parmesan Chicken Penne
October 2022

Nutrition

Serving: 9.8ounces | Calories: 448kcal | Carbohydrates: 46.9g | Protein: 40.6g | Fat: 10.9g
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Chicken Parmesan Stromboli

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Chicken Parmesan Stromboli

Course Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 359kcal

Ingredients

  • 1 3/4 cups self-rising flour
  • 1 cup nonfat plain Greek yogurt
  • 1/2 cup Rao’s Homemade Marinara
  • 1 cup part-skim shredded mozzarella cheese
  • 1 pound cooked diced chicken
  • 1 egg beaten
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper

Instructions

  • Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper or spray with nonstick cooking spray; set aside.
  • In a mixing bowl or stand mixer, combine self rising flour and Greek yogurt until a thick dough forms. Roll dough out onto a lightly floured surface into a large rectangle (approximately 10”x14”).
  • Spread marinara onto the dough, leaving a 1-inch border around the perimeter. Sprinkle mozzarella over the sauce and top with diced chicken.
  • Roll the dough up (like you would cinnamon rolls), pinch the edges together and tuck under then place seam side down on the prepared baking sheet. Brush the top and sides of the dough with egg wash. In a small bowl, combine parmesan, garlic powder, oregano and pepper then sprinkle on the top and sides of the stromboli.
  • Gently cut diagonal slits in the top of the dough every two inches. Bake for 22-25 minutes or until golden brown and cooked through. Let rest for a few minutes, then cut into slices and serve.

Notes

MFP: MFF Chicken Parmesan Stromboli
October 2022

Nutrition

Serving: 7ounces | Calories: 359kcal | Carbohydrates: 29.1g | Protein: 38.1g | Fat: 10g