97192 roasted mashed lower healthier fat Recipes

  • Roasted Garlic Mashed Potatoes Lower  Healthier Fat
    roasted garlic, russets potatoes, peeled and cut into 8 and
    5 More
    roasted garlic, russets potatoes, peeled and cut into 8, olive oil, low-fat milk, smart balance light mayonnaise, pepper, fresh cracked, salt, fresh cracked is best
    35 min, 7 ingredients
  • Roast Beef with Dijon-Caper Sauce
    eye of round beef roast , trimmed of excess fat and sinew and
    9 More
    eye of round beef roast , trimmed of excess fat and sinew, salt, dried thyme, dried basil, freshly ground pepper, butter, all purpose flour, low-salt beef broth, dijon mustard, drained capers
    10 ingredients
  • Roast Beef With Balsamic Glazed Carrots
    bottom-round beef rump roast , trimmed of visible fat and
    8 More
    bottom-round beef rump roast , trimmed of visible fat, kosher salt, divided, freshly ground black pepper, divided, carrots , halved lengthwise then halved crosswise, olive oil, water, ground cumin, balsamic vinegar, chopped flat leaf parsley
    1 hour , 9 ingredients
  • Hot Roast Beef Commercials
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and
    30 More
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...
    5 hour , 32 ingredients
  • Healthier Huevos Rancheros
    burrito-size flour tortillas , fat free heart healthy kind and
    5 More
    burrito-size flour tortillas , fat free heart healthy kind, fat-free refried beans or 2 cups homemade refried beans, eggs, per person, salsa , we use chunky with medium heat, cheese, blend shredded and fat free (i use weight watchers), pickled jalapeno peppers
    35 min, 6 ingredients
  • Old-Fashioned Pot Roast
    beef chuck , about trimmed of excess fat or 1 (3 1/4 lb) ... and
    16 More
    beef chuck , about trimmed of excess fat or 1 (3 1/4 lb) round roast, trimmed of excess fat, garlic cloves, thinly sliced (optional), vegetable oil, salt, ground black pepper, chopped onion, chopped carrot, chopped celery, chopped parsnips or 1/2 cup turnip, homemade beef stock or 2 1/2 cups canned beef stock or 2 1/2 cups beef bouillon, bay leaves, dried thyme leaves, red potatoes , scrubbed and quartered, parsnips (peeled and cut into 3 or 4 chunks ), all-purpose flour, mashed into, softened unsalted butter, fresh thyme leave (optional)
    1 hour 15 min, 17 ingredients
  • Roasted Red Pepper & Feta Mashed Yukon Gold Potatoes Roasted Red Pepper & Feta Mashed Yukon Gold Potatoes
    yukon gold potatoes (3 medium), quartered, garlic, whole and
    7 More
    yukon gold potatoes (3 medium), quartered, garlic, whole, sea salt (optional), plus additional, to taste, low-fat plain yogurt, red bell pepper , roasted and diced, low-fat feta cheese, crumbled, fresh lemon juice, green onion, fresh ground black pepper , to taste
    9 ingredients
  • Roasted Whole Chicken, Mashed Potatoes, and Veggies Roasted Whole Chicken, Mashed Potatoes, and Veggies
    whole chicken roasted, mashed potatoes mashed and
    1 More
    whole chicken roasted, mashed potatoes mashed, roasted veggies roasted
    3 ingredients
  • Lower Carb-Fat Chocolate Custard Lower Carb-Fat Chocolate Custard
    splenda sugar substitute, fat-free evaporated milk and
    4 More
    splenda sugar substitute, fat-free evaporated milk, fat free cream cheese, eggs, semisweet chocolate, vanilla
    40 min, 6 ingredients
  • Roasted Mashed Potatoes with Leeks Roasted Mashed Potatoes with Leeks
    leek (about 1/2 lb) and
    7 More
    leek (about 1/2 lb), cubed yukon gold or red potato (about 3 lb), olive oil, divided, low-fat milk, salt, black pepper, carton low-fat sour cream
    8 ingredients
  • Roasted Mashed Potatoes Roasted Mashed Potatoes
    baking potatoes (about 2 lb), low-fat milk, margarine and
    2 More
    baking potatoes (about 2 lb), low-fat milk, margarine, salt, pepper
    5 ingredients
  • Roasted Elk Roasted Elk
    elk roast, salt and pepper, duck fat , rendered
    55 min, 3 ingredients
  • ROASTED ELK ROASTED ELK
    elk roast, salt and pepper, duck fat , rendered
    55 min, 3 ingredients
  • Roast Provençal Chicken Roast Provençal Chicken
    hot dijon mustard, chopped fresh thyme, divided and
    8 More
    hot dijon mustard, chopped fresh thyme, divided, black pepper, garlic clove, minced, roasting chicken, olive oil, fat-free , less-sodium chicken broth, divided, all-purpose flour, dry vermouth, salt
    10 ingredients
  • Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad
    sweet potatoes , scrubbed and cut into 1-inch pieces and
    12 More
    sweet potatoes , scrubbed and cut into 1-inch pieces, parsnips, peeled and cut into 3/4-inch pieces, celery root, peeled and cut into 3/4-inch pieces, golden beets, peeled and cut into 3/4-inch pieces, unpeeled garlic cloves, extra-virgin olive oil, salt, eye of round beef roast , trimmed of visible fat, freshly ground black pepper, balsamic vinegar, brined green peppercorns, chopped , plus 1 tbsp of brine, honey, baby arugula (about 3 oz)
    2 hour , 13 ingredients
  • Roast Beef and Swiss Phyllo Roll-Ups Roast Beef and Swiss Phyllo Roll-Ups
    nonfat sour cream alternative, prepared horseradish and
    5 More
    nonfat sour cream alternative, prepared horseradish, dijon mustard, sheets frozen phyllo pastry, thawed in refrigerator, vegetable cooking spray, sliced lean roast beef, shredded reduced-fat swiss cheese
    15 min, 7 ingredients
  • Yankee Pot Roast with Winter Vegetables Yankee Pot Roast with Winter Vegetables
    cubed peeled rutabaga (about 1 lb) and
    15 More
    cubed peeled rutabaga (about 1 lb), cubed peeled parsnip (about 1 lb), cubed peeled baking potato (about 1 lb), thick) slices carrot (about 8 oz), canola oil, sirloin tip roast, trimmed, chopped onion, fat-free , lower-sodium beef broth, whole-grain dijon mustard, salt, dried thyme, freshly ground black pepper, dried sage, bay leaves, fresh thyme sprigs (optional)
    16 ingredients
  • Organic Chicken-and-White-Bean Stew with Spinach and Slow-Roasted Tomatoes Organic Chicken-and-White-Bean Stew with Spinach and Slow-Roasted Tomatoes
    roma tomatoes, halved , seeds and inner flesh removed and
    15 More
    roma tomatoes, halved , seeds and inner flesh removed, olive - or vegetable-oil cooking spray, extra-virgin olive oil, chopped fresh thyme, salt, freshly ground black pepper, thick-cut bacon, diced, chopped onion, garlic, minced, chopped carrots, chopped celery, great northern beans, rinsed and drained, lower-sodium fat-free chicken broth, preferably organic, whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces, chopped shallots, baby spinach
    16 ingredients




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