Wednesday Recipes

Here are today's six recipes to help you through the day, including Stir-Fried Vegetables and Honolulu Bob's Burgers. Enjoy!

HAM WITH SWEET ONION SAUCE

This is from Publix Supermarket's April 2006 issue of Aprons

Ingredients

1 (6 1/2- to 7-pound) semi-boneless ham half

aluminum foil

1 (.87-ounce) packet onion gravy mix

1 (8-ounce) can crushed pineapple in juice (undrained)

1/4 cup sherry

1/3 cup honey

1 tablespoon country-style Dijon mustard

Directions

Preheat oven to 325°F. Remove all packaging and wrap ham in foil. Place in shallow baking pan. Bake 20 minutes per pound until internal temperature is 140°F. Use meat thermometer to accurately ensure doneness.

15 minutes before serving ham, combine remaining ingredients in medium saucepan; mix well. Bring to boil on medium-high; stir and serve over ham. (Ham makes 15 servings, sauce makes 10 servings.)

CALORIES (per 1/15 ham, 1/10 sauce) 440kcal; FAT 31g; CHOL 117mg; SODIUM 1921mg; CARB 12g; FIBER less than 1g; PROTEIN 28g; VIT A 0%; VIT C 3%; CALC 0%; IRON 9%

GOURMET GREEN BEANS

This is also from Publix Supermarket's April 2006 issue of Aprons

Ingredients

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Directions

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

CALORIES (per 1/8 recipe) 70kcal; FAT 4g; CHOL 5mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%

HONOLULU BOB'S BURGERS

This comes from Country Bob's. Yield: 4 servings.

Ingredients

2 pounds ground beef

Country Bob’s All Purpose Sauce

4 slices Cheddar Cheese

4 well-drained canned pineapple slices

Directions

Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.

STIR-FRIED VEGETABLES

This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.

Ingredients

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Directions

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

Note:

Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

TUSCAN-STYLE QUINOA

This is from the November 2005 issue of Runner’s World.

Ingredients

1 1/2 C quinoa

3 C water

2 Tbls olive oil

3 coves garlic, minced

1/2 medium red onion, chopped

6 C shredded Swiss chard

1 large tomato, diced

1/2 tsp chili pepper flakes

Salt and pepper

1/3 C Parmesan cheese

Directions

Place one tablespoon of the olive oil in saucepan, heat to medium-high, pour in quinoa to toast for four minutes. Cover with water, turn down to simmer, cook for 15 minutes until tender. Heat nonstick skillet with remaining olive oil & sauté garlic & onion until golden, about 5 minutes. Add chard & sauté until wilted. Add tomato & heat through. Fold in cooked quinoa, season with salt, pepper, & chili flakes to taste, & top with Parmesan cheese. Let stand 3-5 minutes to blend flavors.

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

Ingredients

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Directions

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.