Turkey Or Chicken Tenders
1 1/4 pounds fresh turkey tenderloin or boneless chicken breast
1 1/4 cups oat bran cereal — divided
1 teaspoon salt
1/2 teaspoon pepper
2 large egg whites
2 tablespoons lowfat evaporated milk
1 teaspoon paprika
1/2 cup peanut oil
Cut turkey tenderloins or chicken breasts into 6 slices by cutting across the turkey carefully with sharp knife. Pound tenders to 1/4 inch thickness. Slit around edges to keep from curling.
Blend 1/2 cup of the oat bran cereal with salt and pepper and coat tenders. Whip egg whites lightly with milk. Blend remaining 3/4 cup oat bran with paprika. Dip meat into egg whites, then into oat bran paprika mixture.
Place on baking rack and allow 5 minutes to dry. Heat peanut oil in large frying pan until hot. Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown. Drain well and serve with a low-fat dip.
Per Serving (excluding unknown items): 2135 Calories; 149g Fat (63.2% calories from fat); 145g Protein; 50g Carbohydrate; 3g Dietary Fiber; 370mg Cholesterol; 2890mg Sodium. Exchanges: 3 Grain(Starch); 18 1/2 Lean Meat; 1/2 Non-Fat Milk; 21 1/2 Fat.
Baked Pizza Sandwich
1 pound lean ground beef
1 lg egg
15 ounce tomato sauce
2/3 cup milk
15 ounce pizza sauce
8 ounce mozzarella cheese — shredded
1 teaspoon oregano leaves
2 ounce mushrooms; sliced — drained
2 cup biscuit baking mix
1/4 cup parmesan cheese — grated
Heat the oven to 400. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan, 9×9″. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20-25 minutes. Cool for 5 minutes before cutting into squares and serving.
Bacon And Tomato Cups
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Impossible Italian Pie
1 lb Sausage (bulk)
1 Green onion bunch, chopped
1 c Mozzerella, grated
1 1/2 c Milk
1 c Bisquick
6 oz Sour cream
3 Eggs
-Salt & pepper to taste
Brown, drain and crumble sausage. put in bottom of 11X7 greased pan. Top with onions and cheese. Put
rest in blender for 1 min. Pout over meat mixture. Bake at 350 for 35-45 min until tests done with knife.