2 pounds stew meat cut into very small
pieces – tenderized from the butcher if possible
6 to 8 tablespoons Cajun Seasoning (see
below)
2 cloves garlic crushed
1 onion diced
2 tablespoons cooking oil
2 cans diced tomatoes
2 packages Williams or similar chili
seasoning
½ teaspoon fennel seed
½ cup smoky BBQ sauce
2 cans red beans drained
1 cups water plus more to taste
2 teaspoons brown sugar as garnish
Salsa to taste
Mix stew meat with Cajun seasoning.
Preheat pan on medium-high. Add meat to pan with oil stir fry for 4
to 5 minutes. Drain all but 3 tablespoons of the remaining juices.
Add garlic and onion to pan and fry until onion begins to brown. Add
tomatoes to pan and deglaze drippings. Add remaining ingredients
and meat and up to 1 cup of water. Bring mixture to a boil. Reduce
heat, cover, and cook a minimum of 1 hour on medium low or as long as
3 hours on low setting. Add additional water as desired. Sprinkle a
small amount of salsa and top with brown sugar just prior to serving.
12 ounces smoked salmon
8 ounces nonfat or reduced-fat cream
cheese at room temperature
1 ½ teaspoons lemon juice
¼ cup finely chopped green onion
including green tops
¼ cup finely chopped red, yellow
or orange pepper
Place salmon in a bowl and separate
into separate flakes. Place cream cheese and lemon juice into a bowl
and beat with mixer until smooth. Stir in salmon, onion, and
peppers. Place in size appropriate dish, cover, and refrigerate for
a several hours, Just before serving, sprinkle with the parsley,
dill, or chives. Serve with whole grain crackers or carrot sticks.
Nutritional Information for each slice:
17 calories
0.6g of carbs
3mg cholesterol
0.4g fat
0g fiber
2.6g protein
99mg sodium
SUBMARINE FINGER SANDWICHES
Yields approximately 14 appetizers
1 loaf French bread uncut (about 14”
long)
2 tablespoons nonfat or reduced-fat
mayonnaise
4 teaspoons spicy mustard
1 ½ cups shredded romaine
lettuce divided
2 ounces thinly sliced roasted turkey
breast
2 ounces extra lean thinly sliced ham
2 ounces thinly sliced nonfat or
reduced-fat provolone or Cheddar cheese
1 tomato thinly sliced
3 ± very thin onion slices
separated into rings
6 very thin bell pepper slices (green,
red, or orange)
3 tablespoons canned hot banana pepper
rings
4 teaspoons nonfat Italian salad
dressing
Slice bread in half lengthwise. Using
your fingers, remove and discard about ½” of bread from the
center of each half to form a slight depression for the ingredients.
Spread the mayo over the bottom piece of bread and the mustard over
the top piece of bread. Arrange ½ of the lettuce on the
bottom piece of bread. Layer the turkey, ham, and cheese on the
lettuce. Top with the tomato, onion, peppers and the remaining
lettuce. Drizzle the Italian dressing over the lettuce and top with
bread. Slice into 1-inch slices and secure with a toothpick.
Nutritional Information for each slice:
62 calories
10g of carbs
6mg cholesterol
0.6g fat
0.7g fiber
4.2g protein
204mg sodium
'About The House' and 'The Jeremy Taylor Show', (C)opyright 2008 - All rights reserved www.AboutTheHouseShow.com