Pork Medallions with Herbes de Provence Recipe

Pork medallions

Herbes de Provence is a combination of dried herbs, including thyme, marjoram, rosemary, basil, fennel, sage and lavender. This blend works well with meats, poultry and vegetables.

Recipe Ingredients

8 ounces pork tenderloin, trimmed of visible fat and cut crosswise into 6 pieces
Freshly ground black pepper, to taste
1/2 teaspoon herbes de Provence
1/4 cup dry white wine

Recipe Directions

Sprinkle the pieces of pork with black pepper. Place the pork between sheets of wax paper. Pound with a mallet or roll with a rolling pin until about 1/4-inch thick.

In a large, nonstick frying pan, cook the pork over medium-high heat until the meat is browned, 2 to 3 minutes on each side. Remove from heat and sprinkle with herbes de Provence. Place the pork on individual plates and keep warm.

Pour the wine into the frying pan. Cook until boiling. Scrape the brown bits from the bottom of the pan. Pour the wine sauce over the pork and serve immediately.

Nutritional Analysis(per serving)

Calories : 156
Cholesterol : 74 mg
Protein : 24 g
Sodium : 58 mg
Carbohydrate : trace
Fiber : 0 g
Total fat : 4 g
Potassium : 438 mg
Saturated fat : 1 g
Calcium : 8 mg
Monounsaturated fat : 2 g

Pork Medallions with Herbes de Provence Recipe by mayoclinic

Mocha Chip Muffins Recipe

Mocha Chip Muffins


Recipe Ingredients

1 1/2 cups (180g) organic unbleached white flour
1 1/2 cups (180g) organic whole grain pastry flour
1 1/2 Tbsp (15g) each: brewer’s yeast, wheat germ and oat bran
1 Tbsp (15g) baking powder
1/2 tsp (2g) each baking soda and sea salt
1 1/2 cup (360g) plain organic nonfat yogurt
3 Tbsp (10g) dark roast instant coffee
10 Tbsp (140g) organic unsalted butter, softened
1 cup (50g) sucanot, ground
2 extra large organic eggs
1 cup (170g) organic semi-sweet chocolate chips

Recipe Directions

Pre-heat oven to 375°F (190°C). Completely grease the inside and top of muffin pans. Set aside.

Mix flours, brewer’s yeast, wheat germ, oat bran, baking powder, baking soda and salt in a medium bowl. Set aside.

Blend yogurt with coffee in a small bowl. Set aside.

Using an electric mixer, beat together butter and sucanot until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition.

Beat in 1/2 of the flour mixture. Beat in 1/3 of the yogurt mixture. Beat in remaining flour mixture in two batches, alternating with the yogurt mixture, until incorporated. Fold in the chips.

Using a large ice cream scoop, scoop a generous portion of batter into the muffin pans. Bake for 25 to 30 minutes or until golden brown. Set on a wire rack to cool for 5 minutes. Remove from pans and serve warm. (For mini muffins, use a small scoop and bake for 12–15 minutes.)

Mocha Chip Muffins Recipe by evitamins

Crispy Oven-Fried Chicken Recipe

Crispy Oven-Fried Chicken

Recipe Ingredients

1/2 cup(s) milk, lowfat (1%), or buttermilk
1 teaspoon poultry seasoning
1 cup(s) cereal, cornflakes, crumbled
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
2 teaspoon pepper, black
2 teaspoon pepper, red, crushed
1 teaspoon ginger, ground
4 chicken, drumsticks, skinless
4 chicken, breast, skinless
1 dash(es) paprika
1 teaspoon oil, vegetable

Recipe Preparation

1. Preheat oven to 350 degrees F.

2. Add half teaspoon of poultry seasoning to milk.

3. Combine all other spices with cornflake crumbs and place in plastic bag.

4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.

5. Refrigerate for one hour.

6. Remove from refrigerator and sprinkle lightly with paprika for color.

7. Evenly space chicken on greased baking pan.

8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking.) Crumbs will form crispy "skin."

Nutritional Info (Per serving)

Calories : 256
Saturated Fat : 1g
Sodium : 286mg
Dietary Fiber : 1g
Total Fat : 5g
Carbs : 22g
Cholesterol : 82mg
Protein : 30g

Crispy Oven-Fried Chicken Recipe by everydayhealth

Beef Stew with Fennel and Shallots Recipe

Beef Stew

Recipe Ingredients

3 tablespoons all-purpose (plain) flour
1 pound boneless lean beef stew meat, trimmed of visible fat and cut into 1
1/2-inch cubes
2 tablespoons olive oil or canola oil
1/2 fennel bulb, trimmed and thinly sliced vertically
3 large shallots, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 fresh thyme sprigssprigs
1 bay leaf
3 cups vegetable stock or broth
1/2 cup red wine, optional
4 large carrots, peeled and cut into 1-inch chunks
4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
18 small boiling onions, about 10 ounces total weight, halved crosswise
3 portobello mushrooms, brushed clean and cut into 1-inch chunks
1/3 cup finely chopped fresh flat-leaf (Italian) parsley

Recipe Directions

Place the flour on a plate. Dredge the beef cubes in the flour. In a large, heavy saucepan, heat the oil over medium heat. Add the beef and cook, turning as needed, until browned on all sides, about 5 minutes. Remove the beef from the pan with a slotted spoon and set aside.
Add the fennel and shallots to the pan over medium heat and saute until softened and lightly golden, 7 to 8 minutes.

Add 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the thyme sprigs and the bay leaf. Saute for 1 minute. Return the beef to the pan and add the vegetable stock and the wine, if using. Bring to a boil, then reduce the heat to low, cover and simmer gently until the meat is tender, 40 to 45 minutes.

Add the carrots, potatoes, onions and mushrooms. The liquid will not cover the vegetables completely, but more liquid will accumulate as the mushrooms soften. Simmer gently until the vegetables are tender, about 30 minutes longer. Discard the thyme sprigs and bay leaf. Stir in the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Ladle into warmed individual bowls and serve immediately.

Nutritional Analysis(per serving)

Calories : 318
Monounsaturated fat : 6 g
Protein : 21 g
Cholesterol : 47 mg
Carbohydrate : 36 g
Sodium : 677 mg
Total fat : 11 g
Fiber : 6 g
Saturated fat : 3 g

Beef Stew with Fennel and Shallots Recipe by mayoclinic

Roasted Rack of Lamb Recipe

Roasted rack of lamb

Recipe Ingredients

2 racks of lamb, fully trimmed
2 cloves garlic, minced
2 Tbs. Dijon mustard
2 tsp. rosemary, crumbled, or 2 Tbs. fresh, minced
2 Tbs. lemon juice
1/4 cup olive oil
1 cup dry breadcrumbs
1/4 cup unsalted butter, melted

Recipe Directions

Preheat oven to 500°F. Using a sharp knife, lightly score fat side of lamb rack with shallow crisscross cuts. Combine next 5 ingredients in a jar with a tight-fitting lid. Season with salt and pepper to taste and shake vigorously. Brush mustard mixture over meat portion of rack. Cover ends of ribs with foil to prevent burning. Place lamb on a shallow roasting pan in upper third of oven. Sear lamb 10 minutes. Reduce heat to 400°F. Sprinkle breadcrumbs over fat side of lamb. Drizzle with butter. Roast 20 minutes or until lamb registers 125°F on a meat thermometer and is lightly springy when pressed. Remove lamb from oven and let stand 5 minutes before carving. Cut lamb between ribs and serve 2 per person.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Nutritional Analysis (per serving)

Calories : 451
Fat : 33.0g
66% calories from fat
Cholesterol : 74mg
Protein : 17.1g
Carbohydrates : 21.7g
Fiber : 1.2g
Sugar 1.4g
Sodium : 373mg
Diet points : 12.0

Roasted Rack of Lamb Recipe by mealsforyou