Curry Burritos

Ingredients:

1 small onion, chopped (1/3 cup)

1 medium carrot, cut into thin bite-sized strips

1/2 cup snow pea pods, cut into thin strips, or quartered sugar snap pea pods

2 cloves garlic, minced

1 tablespoon margarine or butter

1 cup coconut milk or chicken broth

2 tablespoons all-purpose flour

1 to 1-1/2 teaspoons Thai red-curry paste

1 1/2 cup cooked long-grain rice

1/4 cup chopped peanuts

8 8-inches round rice-paper wrappers

1/2  small summer squash or zucchini, cut into thin bite-sized strips, or one whole baby patty pan squash, cut into thin, bite-sized wedges

  Nonstick spray coating

  Slivered snow pea pods (optional)

  Plain low-fat yogurt (optional)

  Chutney (optional)

Directions:

Cook the onion and garlic in a small saucepan with the butter over a medium heat for about three minutes, or until the onion is tender. Next whisk the coconut milk (or chicken broth) into the flour and the curry paste. Take the onion mixture and stir into the flour mix. Cook this over medium heat until the mix has thickened and is bubble, stirring constantly. Cook and stir for an additional minute.

Removed 2/3 cup of the sauce and set aside to serve later with the burritos.

Take a medium bowl and combine the cooked rice and peanuts. Stir the remaining sauce into the mixture and set it aside. Dip the pieces of rice paper into some water and place them between either paper towels or clean dish towels and let stand for about ten minutes.

While the mixture is standing, cook the carrots, pea pod strips, and squash in boiling water for about three minutes, or until the vegetables are crisp and tender. Take 2 tablespoons of the cooked vegetables and place them on the rice paper, leaving about 1 inch of space from the edges. Next add 2-3 tablespoons of the rice mixture next to the vegetables on the rice paper. Again, be sure to leave about an inch of space around the edges. Fold the paper over the filling and roll up from the bottom. 

Place the rolls on a steamer rack that has been sprayed with nonstick coating. Bring ½ inch of water to a boil in a large skillet. Place the rack in the skillet, cover and steam for 5 minutes.

When serving, cut the rolls in half diagonally and then place on a bed of slivered pea pods. These burritos can be served with curry sauce, yogurt or chutney.

Makes 8 servings. 

Tuna Burgers

Ingredients:


2 cups Tuna, canned in water, drained and flaked
1/3 cup Tomato (Marinara) sauce
1/4 cup Pickled Onions (or Dill Pickle) chopped
2 Egg Whites
1/4 cup Wholegrain Flour
1/4 tsp Black Pepper, freshly ground
1/2 tsp Garlic Powder
1/2 tsp Onion Powder


Directions:


Mix all ingredients together until well mashed.
Form into 4 burgers. Spray skillet or BBQ with canola spray and cook until golden on each side.


NOTE: These are soft when you make them, they firm up when cooked.
Number of Servings: 4

Stuffed Green Pepppers

Ingredients


6 medium tomatoes - peeled, seeded and chopped
1 medium onion, chopped
3 ribs celery, diced
1 (8 ounce) can tomato sauce
1 cup water
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 medium green peppers
1 pound lean ground beef
1 cup instant rice, cooked
1 teaspoon dried basil


Directions
1. In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

Stroganoff Roast

Ingredients:

• 1- 3 or 3 and half pound chuck roast, defrosted
• Flour
• Salt, Fresh Ground Pepper
• Garlic Powder
• Olive Oil
• Pam spray
• 1 Package Lipton Onion Soup Mix
• 1 can Cream of Mushroom Soup
• Splash of Kitchen Bouquet
• 1 Package Cooked, Drained Egg Noodles (cook noodles during last few minutes of roast)

Directions:


Heat some extra virgin olive oil in a pan. While it's heating, coat the chuck roast in the flour, covering all sides. Generously sprinkle with salt, garlic powder, and fresh pepper. Once pan and oil are heated, sear the roast on all sides.

Spray the inside of the crockpot with some Pam, then add the seared roast. Sprinkle the entire package of (dry) Lipton Onion Soup Mix over the roast.

In the drippings from the roast still in the pan, add the can of mushroom soup and stir until all the fond is off the bottom of the pan. Pour over the top of the roast.

Cook on LOW for 8 - 10 hours. Remove roast from slow cooker (be careful, it's going to fall apart) and pour the gravy into a pan. Heat over medium high heat and use whatever thickener you normally use to make gravy (I make mine with cold water/corn starch). Stir in a splash of Kitchen Bouquet.

Pour noodles into a serving platter, then the roast rests on that, then pour the gravy over all. You can dress it up with a little fresh parsley, if desired.