300 CALORIE BLUE PLATE SPECIAL
Make and share this 300 Calorie Blue Plate Special recipe from Food.com.
Provided by alisha.mills
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Spray 10inch ovenproof skillet with Pam and brown sausage over high heat for about 2 minutes. Set aside on paper towel to allow grease to continue to drain.
- Wipe out pan and respray. Brown chicken until thoroughly cooked over high heat. Remove chicken with sausage using slotted spoon to leave behind the drippings.
- Reduce heat to Med-High and add onion, red pepper, and celery to pan sauteeing about 3 minutes or until richly browned and tender crisp.
- Add remaining ingredients including sausage and chicken. Use parsley and paprika to sprinkle on top.
- Bake uncovered for 50-60 minutes or until rice is tender.
Nutrition Facts : Calories 293.6, Fat 5.5, SaturatedFat 1.8, Cholesterol 62.8, Sodium 531, Carbohydrate 33.6, Fiber 2.6, Sugar 5.4, Protein 26.5
LIGHTER BLUE-PLATE SPECIAL
Our comforting menu of lean sirloin meatloaf and low-fat buttermilk mashed potatoes is as hearty as the diner original - but better for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
- On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
- Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
- While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.
Nutrition Facts : Calories 327 g, Fat 6 g, Fiber 7 g, Protein 25 g, SaturatedFat 2 g
BLUE PLATE SPECIAL STEW
A brown, aromatic stew, with gravy to anoint some noodles or just bathe the tender hunks of potatoes or top a serving of mashed potatoes. Make it a day ahead or just turn it off for 1 or 2 hours in the middle of cooking...it seems to provide some instant maturing off the recipe.
Provided by Sandylee
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon or salt pork in a tablespoon of oil in a large heavy fry pan over low heat until lightly browned.
- Remove and set aside.
- Dry the beef with paper toweling, then add as many pieces as you can without crowding to the fry pan.
- Brown nicely all over.
- Transfer the meat to a heavy 4-5 quart Dutch Oven with lid.
- Add the carrots, celery and onion to the fry pan and cook until starting to brown a little.
- Transfer vegetables to Dutch Oven.
- Pour a cup or so of wine or beef broth into the frying pan and bring to a boil, scraping up all the lovely browned bits in pan.
- Pour this over the beef and vegetables.
- Now, put the Dutch Oven over low heat and add the rest of the wine and beef broth.
- Add the browned bacon bits or salt pork, if you are using them.
- Add the tomato paste, bay leaves, thyme and chopped garlic cloves.
- Bring to a boil, then reduce to a simmer.
- Taste and season with salt & pepper, be cautious, you can add more later.
- Cover and cook slowly, either in a preheated 325 degree oven, or on top of the stove.
- Simmer for 2-4 hours, until the meat is very tender.
- An hour before the end of cooking, add the potatoes if you want to use them, and add the peas and mushrooms 30 minutes before the end of cooking.
- Finish off the stew by skimming any fat that remains on the surface, and boiling down the liquid to reduce it, if it seems too thin.
- Serve with rice, noodles, or mashed potatoes.
- Garnish with fresh parsley.
- NOTE: Cheaper cuts of meat, like shank or shin beef, will take the longest to cook; chuck or round the shortest.
Nutrition Facts : Calories 1530.9, Fat 96.1, SaturatedFat 36, Cholesterol 355.1, Sodium 1131.6, Carbohydrate 60.1, Fiber 10.7, Sugar 11.5, Protein 104
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