"A" rated feel full dinners - Share!

Makes 5 servings        &nb sp;               &nb sp;               
Beef Stew (Peggy's Irish)

Your Tags - beef stew (peggy's irish) Ingredients 2 lbs beef (chuck) 1 lb carrots 2 lbs potatoes 2 1/2 cups celery 1 1/2 cup squash (turnip) 1 can beef broth (college inn) 2 tbsp. worcestershire sauce (french's) 1/2 tsp. tabasco sauce 1/2 tsp. garlic salt 1/2 tsp. parsley 1/2 tsp. ground pepper 1/4 cup yellow onion 3 cans water 2 1/2 tbsp. gravy (bisto powder) 5 tbsp. flour 2 tbsp. olive oilDirections

1. Add water and beef broth in pot and heat (medium/low)
   
   
2. Add cut potatoes, carrots, turnip, Onion (leave whole so people can pick out if not wanted)
   
   
3. In Fry Pan heat oil, flour cover beef, slowly cook (low) for 10 min or so until browned
   
   
4. Add Worcestershire sauce, Parsley, Pepper, and garlic Salt to broth/veg.
   
   
5. In a small pan make Bisto gravy (mix is hard to find, doesnt need to be Bisto, but thick brown gravy to soup up broth)
   
   
6. Add Meat and Bisto/Gravy to broth etc.
   
   
7. Heat on Medium/Low for 4-5 hours
   
   
8. Add Celery 30-45 min prior to serving (30 min for crunchie)
   
   
9. Top with Parm. Cheese if you wish (Calories not included in this Nutrition info.)
   

Here's another beefy one

Shepherd's Pie (low fat version)

I eat these two a lot, both vegan but you could easily use chicken instead of tofu if you hate tofu.  I'm a sucker for anything with an asian feel to it though.  Servings are generous - both a little high in sodium though, low-sodium soy sauce would help with that a little.

• Teriyaki-Cashew Tofu
• Tofu Sukiyaki

Well, it's an A-

Your Tags - ziti Ingredients 10 ounces penne, cooked 10 ounces spinach, raw 8 ounces part-skim mozzarella cheese 20 ounces tomato, crushed (can) 2 tablespoons pesto sauce 2 cloves garlic, chopped 1 small onion, chopped 8 ounces cremini mushrooms, chopped 1 tablespoon olive oil 1/4 cup parmesan cheeseDirections

1. Saute onion, garlic and mushrooms with the olive oil in a heavy pan over medium-high heat, about 10 minutes.
   
   
2. Add the crushed tomato, reduce heat and simmer about 10 minutes more.
   
   
3. In the meantime, prepare the pasta according to package directions (I usually use mini rigatoni).
   
   
4. Take the sauce off the heat and stir in pesto and salt and pepper to taste.
   
   
5. Put uncooked spinach leaves in a large bowl. Pour the hot sauce and hot pasta over the spinach in the bowl, stir and cover with foil or plastic for about 5 minutes so that the spinach cooks down a little bit.
   
   
6. Put the mixture into a glass or other pan and top with mozzarella and parmesan cheese. Put in a 350 degree oven until the cheese melts.
   
   

Categories

Main Dish

Nutrition Facts Serving Size 288.8g Amount Per Serving Calories 356 Calories from Fat 133 % Daily Value* Total Fat 14.8g 23% Saturated Fat 6.4g 32% Cholesterol 60mg 20% Sodium 365mg 15% Total Carbohydrates 36.4g 12% Dietary Fiber 2.7g 11% Sugars 4.4g Protein 20.6g Vitamin A 112% ? Vitamin C 44% Calcium 41% ? Iron 20% * Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

This is one of my favorites, based on Madhur Jaffrey's sour chickpeas.

Sweet and sour chickpeas with spinach

Ingredients 5 cups chickpeas, boiled 1 medium sweet onion, minced 2 tbsp raw ginger, minced 4 tbsp lemon juice 2 tsp salt 2 tbsp canola oil 2 tsp cumin seeds 16 oz tomatoes, diced 1 tbsp coriander, ground 1 tsp turmeric 1/4 tsp cayenne pepper 2 tsp garam masala 5 cups spinach, raw Directions

1. In a small bowl, combine 4 tbsp raw onions, ginger, salt and lemon juice and let marinate.
   
   
2. Cook 1 whole bag of chickpeas in a pressure cooker 20 minutes, adding enough water to generously cover.
   
   
3. Heat oil over medium-high flame in a large deep saucepan. When oil is hot, add cumin seeds.
   
   
4. When cumin seeds sizzle, add remaining onion and stir until transparent, about 2 minutes.
   
   
5. Add 1 large can of diced tomatoes along with turmeric and coriander. Stir and let cook about 8 minutes.
   
   
6. Add cooked chickpeas, 1 cup of cooking liquid, salt, garam masala, and cayenne. Cover, turn heat to low and simmer 10 minutes.
   
   
7. Add spinach, cover and let steam about 5 minutes.
   
   
8. Stir gently to incorporate spinach. Add the onion-ginger-lemon juice mixture and serve immediately.

Claire's Tamale Pie