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| | From: Genie· (Original Message) | Sent: 3/19/2008 2:56 AM |
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Reply
| | From: Genie· | Sent: 3/19/2008 2:56 AM |
STUFFED PEPPERS WITH GROUND LAMB
Makes: 4 Stuffed Peppers (4 Servings)
Source: The New Family Cookbook for People with Diabetes
INGREDIENTS
- 4 medium green bell peppers
- 1/2 pound lean ground lamb
- 1/4 cup chopped onion
- 1 cup cooked brown or white rice
- One 8-ounce can tomato sauce
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon freshly ground pepper
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare an 8-inch
square or round baking dish with non-stick pan spray.
Cut a thin slice from the stem end of each pepper. Remove all
the seeds and membranes. Partially cook the peppers in a large
pot of boiling water for 5 minutes. Drain and set aside.
In a large non-stick skillet, saute the ground lamb and the
onion over medium-high heat about 5 minutes, until the lamb
is browned and the onion is tender; drain off the fat. Stir
in the rice, 1/2 cup of the tomato sauce, the garlic, salt,
oregano, and pepper.
Divide the mixture evenly to fill the peppers. Stand
the peppers upright in the prepared baking dish and
top them with the remaining tomato sauce.
Cover the peppers with foil and bake for 40 minutes;
uncover and bake for an additional 10 to 15 minutes.
Nutritional Information Per Serving (1 Stuffed Pepper):
Calories: 242, Fat: 10g, Cholesterol: 45mg, Sodium: 702mg,
Carbohydrate: 25g, Dietary Fiber: 3g, Sugars: 7g, Protein: 15g
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Medium-Fat Meat, 1 Fat
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Reply
| | From: Genie· | Sent: 4/8/2008 2:53 AM |
Broiled Marinated Leg of Lamb Servings: 12 Ingredients - 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 boneless leg of lamb (4 pounds), butterflied
Directions - Combine oil, lemon juice, mustard, garlic, oregano and pepper in a plastic food-storage bag; Place lamb in bag, seal and refrigerate 6 to 24 hours.
- Heat broiler. Drain lamb, reserving any marinade. Place lamb on a rack in a roasting pan.
- Broil 6 inches from heat, 15 minutes on each side. Baste meat once or twice with reserved marinade. Tent foil over lamb and continue cooking 10 to 15 minutes more or until an instant-read thermometer registers an internal temperature of 145 degrees F. for medium-rare or 160 degrees F. for medium. Remove lamb; let stand, covered with foil, 10 minutes before slicing.
- To Grill Lamb: Prepare a charcoal grill with hot coals, or heat a gas grill to high. Place lamb on grill rack and sear, turning once, until well browned on both sides, about 10 minutes total. Lower heat to medium or move lamb to cooler edge of grill; cook 15 to 20 minutes longer or to desired doneness. Baste meat once or twice with reserved marinade. Remove lamb; let stand, covered with foil, 10 minutes before slicing.
Calories: 264 Protein: 32 g Sodium: 388 mg Cholesterol: 89 mg Fat: 8 g Carbohydrates: 14 g Exchanges: 4-1/2 Low-Fat Meat; 1 Fruit
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