"Lazy Chicken Pie" - Torta Preguicosa

COLD CHICKEN PIE

INGREDIENTS:

Dough:

3 eggs

1 cup Parmesan Cheese

2 cups milk

2 cups all-purpose flour

1 1/8 cup vegetable oil

1 tsp. salt

1 tsp. bread yeast

DIRECTIONS:

- In a blender mix the eggs, cheese, milk, oil, and salt. When mixed well and dough is homogenous add flour little by little.

- In a large bowl combine the above mix and the yeast. Mix one time with a wooden spoon and set aside. Do not mix this too much!

Filling Options:

Ham, Cheese, & Tomatoes

Shredded Chicken

Veggies

Pizza Toppings

- In a greased casserole dish pour half of the mix, layer the filling, and pour the rest of the mix.

- Bake at 350 for 30 minutes

Thai Vegetable Stew

Prep time: 20 minutes

Cook time: 25 minutes

Serves 6

INGREDIENTS:

2 tbs canola oil

1 red pepper, cut into 1/2-inch pieces

1 small yellow onion cut into 1/4-inch dice

1 tbs each minced garlic and minced ginger

2 tbs Thai green curry paste, or more to taste

1 (14-oz) can unsweetened coconut milk

2 tbs Thai fish sauce

2 tsp brown sugar

1 cup cubed peeled potatoes (1/2-inch cubes)

1 cup peeled, thinly sliced carrots

2 zucchini, sliced into 1/2-inch rounds

1 cup snow peas

juice of 1 lime

1/4 cup thinly sliced fresh basil

DIRECTIONS:

1. Heat oil in large, heavy pot over medium-high heat. Add bell pepper and onion; saute 5 minutes or until vegetables begin to soften. Add garlic, ginger and curry paste; cook 1 minutes, stirring constantly.

2. Add coconut milk, fish sauce, brown sugar and 2 cups water to pot; bring to a simmer.

3. Add potatoes and carrots; reduce heat to low. Cover and simmer until vegetables just begin to soften, 5-8 minutes.

4. Add zucchini and snow peas; simmer 8 minutes. If the stew is too thick, add water to thin slightly. Stir in lime juice and sprinkle with basil. Serve hot over jasmine rice.

Per serving:

240 cal

17g fat

18 g carbs

3g protein

2

Cracked Pepper Filet Mignon

Prep time: 10 minutes

Cook time: 18 minutes

Serves 4

INGREDIENTS:

4 (6-oz) filet mignon (about 1 1/4-inch thick)

1/3 cup Dijon mustard

1 tbs black peppercorns, crushed

1 tbs each pink and white peppercorns, crushed

1/2 tsp salt, or more to taste

3 tbs butter or margarine

1 tbs olive oil

2 shallots, finely chopped

1 cup beef broth

1/3 cup heavy cream

DIRECTIONS:

1. Rub filets with mustard. Combine crushed peppercorns and salt; rub over filets.

2. Heat butter and oil in large ovenproof skillet over medium-high heat. Add filets and cook 5 minutes per side or until reaching desired doneness. Transfer filets to a platter and keep warm.

3. For sauce, add shallots to same skillet and cook over medium heat 3 minutes or until soft. Add broth; bring to boiling and cook until reduced by half, about 8 minutes. Reduce heat; add cream and cook, stirring constantly, 5 minutes. Spoon sauce over filets, and serve.

Per serving:

490 cal

31g fat

7g carbs

43g protein

Loaded Chicken Fajitas

Prep time: 15 minutes

Cook time: 10 minutes

Serves 8

INGREDIENTS:

3 tbs canola oil, divided

2 cups green bell pepper strips

2 cups sliced onions

1 lb. chicken breast strips

1 tsp chili powder

1/2 tsp cumin

1/2 tsp cinnamon

Lime juice

8 small flour tortillas

2 cups shredded lettuce

1 1/2 cups shredded Cheddar cheese

1 1/2 cups prepared guacamole

1 1/2 cups prepared salsa fresca

1 cup sour cream

DIRECTIONS:

1. Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add bell pepper onions; cook and stir 5 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.

2. Add remaining 1 tablespoons oil to skillet. Add chicken strips, chili powder, cumin and cinnamon. Stir to coat well; cook 3 minutes or until chicken is no longer pink. Sprinkle with lime juice.

3. Warm tortillas according to package directions. To assemble fajitas, spoon a portion of chicken and vegetables down the center of each tortilla; top with lettuce, cheese, guacamole, salsa fresca and sour cream. Fold bottom of tortilla up over filling and fold in the sides to overlap. Serve immediately.

Per serving:

299 cal

15g fat

21g carbs

30g protein

Chorizo and Potato Casserole

Prep time: 20 minutes

Cook time: 45 minutes

Serves 12

INGREDIENTS:

6 large potatoes, peeled and sliced

3 cups heavy cream

1 tbs olive oil

1 lb. chorizo sausage, casings removed, sliced

2 large onions, sliced

3 red banana peppers, seeded and cut into 1-inch strips

2 (10-oz) pkgs frozen corn, thawed

2 tbs chopped fresh cilantro

8 oz. Swiss cheese, grated

DIRECTIONS:

1. Preheat oven to 350F. Combine potatoes, heavy cream and black pepper to taste in a large pot. Cook over medium heat 20 minutes, stirring constantly.

2. Meanwhile, heat oil in a large pan over medium heat. Add chorizo and cook 4 minutes. Remove chorizo; set aside. Add onions to pan; cook 10 minutes. Remove with slotted spoon; set aside. Add banana peppers to pan; cook 5 minutes.

3. Layer one-third of potatoes in 13 x 9-inch glass baking dish. Add half the chorizo, half the onion, half the peppers, half the corn and 1 tablespoon of the cilantro. Sprinkle with one-quarter of the cheese. Repeat layer. Top with potatoes and cheese. Bake 45 minutes or until cheese melts and is golden brown.

Per serving:

548 cal

37g fat

39g carbs

16g protein

Country Sausage Strudel

Prep time: 30 minutes

Cook time: 25 minutes

Serves 10

INGREDIENTS:

1 lb. country-style pork sausage

1/4 cup minced green bell pepper

1/4 cup minced red bell pepper

3/4 cup minced onion

2 cloves garlic, minced

1 tsp sage

1/8 tsp cayenne pepper (optional)

20 phyllo sheets, thawed, divided

1/2 cup melted butter

1 cup grated Monterey Jack or Muenster cheese, divided

DIRECTIONS:

1. Preheat oven to 350F. Line a 12 x 18-inch baking pan with foil; set aside.

2. In large skillet cook sausage, bell peppers, onion and garlic until sausage is completely browned; drain. Add sage, cayenne (if desired), and salt and pepper to taste; mix well. Set aside to cool.

3. Working quickly, place one sheet of phyllo on a 12 x 15-inch sheet of parchment paper. Using pastry brush, lightly brush phyllo sheet with melted butter. Place second sheet on top and lightly brush with melted butter. Continue layering and brushing with butter for a total of 10 sheets to make one log.

4. To make strudel, spoon half the sausage mixture down one long side of phyllo, leaving a 2-inch border. Sprinkle half the cheese on top of sausage mixture. Fold in short ends of phyllo over filling, then firmly roll long sides of phyllo jelly-roll style to form a log. Repeat to make second strudel.

5. Using parchment paper, carefully transfer logs (seam side down) onto baking sheet. Transfer onto baking pan, leaving space between the two logs.

6. Brush with melted butter. Bake 25 minutes or until golden brown. Remove; let stand 10 minutes to cool before slicing.

Per serving:

340 cal

23g fat

22g carbs

10g protein

Mole-Glazed Roast Chicken

Prep time: 15 minutes

Cook time: 1 hour

Serves 4

INGREDIENTS:

2 tbs olive oil

2 cloves garlic, chopped

1 tsp dried thyme

1 lb. medium red potatoes, quartered (6-8)

1/2 lb. carrots, peeled and cut into 1-inch pieces (3-4)

1 small yellow onion, cut into wedges

1 (3-lb.) whole chicken

1 1/4 cup bottled mole sauce

1 tbs sesame seeds

DIRECTIONS:

1. Preheat oven to 450F. In large bowl combine oil, garlic, thyme, and salt and pepper to taste. Add potatoes, carrots and onion; toss to coat. Spread vegetables in single layer in 15 x 10-inch shallow baking pan. Set aside.

2. Rinse chicken; pat dry with paper towels. Place breast side up in roasting pan. Brush with mole sauce.

3. Place pan on bottom rack of oven; roast 15-20 minutes to brown. Reduce oven to 375F and place vegetables on top rack. Continue roasting 45-50 minutes more or until instant-read thermometer registers 165F and vegetables are tender. If necessary, cover chicken loosely with foil to prevent over-browning. Brush chicken with additional mole sauce during last 15 minutes of roasting.

4. Sprinkle chicken with sesame seeds. Serve with vegetables on the side.

Per serving:

614 cal

28g fat

33g carbs

55g protein

Cheesy Chipotle Burgers

Prep time: 20 minutes*

Cook time: 15 minutes

Serves 4

INGREDIENTS:

1 1/2 lb. extra-lean ground beef

2 small chipotle chiles in adobo sauce, finely chopped

2 garlic cloves, finely minced

1/2 tsp. smoked paprika

1/2 tsp. chilli powder

1/2 cup shredded Chihuahua cheese (2 oz)

1/4 cup mayonnaise with lime juice

4 toasted whole-wheat hamburger buns

1/2 cup prepared guacamole

4 lettuce leaves

black bean and corn salsa, jalapeno slices (optional)

DIRECTIONS:

1. In large bowl combine beef, chipotles, garlic, paprika and chili powder; mix well. Cover and refrigerate up to 4 hours.

2. Remove beef mixture from refrigerator; divide into 4 equal portions. Shape each portion into a ball. Using you thumb, press into the center of each ball to form a depression. Place 2 tablespoons of cheese into each depression. Form beef mixture around cheese, shaping each into 1/2-inch-thick patties. Sprinkle patties with salt and freshly ground black pepper to taste.

3. Coat grill rack with nonstick cooking spry. Preheat grill to medium-high (350-400F). Grill patties 6-8minutes per side for medium, or until beef is no longer pink (160F)

4. Spread 1 tablespoon mayonnaise on bottom half of each bun. Top with 1 lettuce leaf and 2 tablespoons guacamole. Place patty on guacamole, and top with 1 tablespoon salsa and jalapeno slices, if desired. Serve immediately.

*4 hours marinate time extra

Per serving:

530 cal

29g fat

26g carbs

42g protein

Chipotle Shredded Beef

Prep time: 10 minutes

Cook time: 1 hour, 30 minutes

Serves 8

INGREDIENTS:

2 lb. boneless beef eye round, trimmed, cut into small chunks

1 small white onion, thinly sliced

5 garlic cloves, crushed

1 tsp salt

1/2 cup crumbled chorizo

1 small onion, chopped

1 clove garlic, minced

1 (14.5-oz) can diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

1 bay leaf

1/4 cup bottled chipotle sauce

2 medium avocados, sliced

DIRECTIONS:

1. Combine beef, sliced onion, crushed garlic cloves and salt in large saucepan. Add water to cover. Bring to boiling; skim off any foam. Simmer, uncovered, over medium-low heat 1 hour or until tender. Using slotted spoon, transfer beef to bowl. Shred meat with two forks. Set aside. Reserve broth.

2. Heat medium skillet over medium heat. Add chorizo; cook and stir 5 minutes or until just cooked through. Drain.

3. Add chopped onion and minced garlic clove; cook 5 minutes or until tender.

4. Add beef, tomatoes, oregano, thyme, bay leaf and chipotle sauce. Cook 15 minutes, stirring occasionally. If necessary, add up to 1 cup reserved broth to keep mixture moist. Serve with avocado and extra onion slices.

Per serving:

370 cal

24g fat

7g carbs

30g protein

Italian Beef Stew with Gremolata

Prep time: 15 minutes

Cook time: 1 hour, 45 minutes

Serves 6

INGREDIENTS:

3 tbs extra virgin olive oil

3 lb. boneless beef stew meat, cut into 2-inch cubes

1/3 cup chopped celery

1/2 cup diced carrots

1 cup chopped onion

4 cloves garlic, minced

2 tbs tomato paste

1 cup dry red wine or beef broth

2-3 cups beef broth

1 tbs dried oregano

1 tsp dried basil

1/4 cup chopped parsley

4 cloves garlic, minced

2 tsp grated lemon peel

DIRECTIONS:

1. In 5-quart Dutch oven, heat oil over medium-high heat. Brown half of the meat; transfer to plate. Brown remaining half and transfer to plate.

2. Reduce heat to medium; add celery, carrot and onion. Cook and stir until soft and fragrant. Add garlic; cook and stir 2 minutes.

3. Stir in tomato paste and wine, scraping bottom of pan to loosen browned bits. Simmer 3 minutes.

4. Return meat to pot. Stir in beef broth to cover meat halfway. Stir in oregano and basil; bring to boiling. Reduce heat; simmer, covered, 1 1/2 hours or until meat is tender. Season with salt and pepper to taste.

5. Meanwhile, for gremolata, combine parsley, garlic and lemon peel; mix well. Season with salt and pepper to taste. Sprinkle gremolata over stew before serving.

Per serving:

495 cal

25g fat

6g carbs

57g protein

Alfredo Lasagna Roll-Ups

Prep time: 20 minutes

Cook time: 50 minutes

Serves 4

INGREDIENTS:

8 dried lasagna noodles

1 1/2 cups chopped fresh spinach

1 (15-oz) container ricotta cheese

1/2 cup shredded mozzarella cheese(2 oz)

1/4 cup grated Parmesan cheese

1 egg

1/4 cup chopped fresh basil or 1 tsp dried, crushed basil

1 1/3 cups prepared light Alfredo pasta sauce

DIRECTIONS:

1. Cook lasagna noodles according to package directions. Meanwhile, wash spinach throughly and remove excess water from leaves with a salad spinner (a small amount of water will remain). Trim off tough stems and chop spinach. heat a skillet to medium; add spinach, cooking until leaves are wilted, about 2 minutes.

2. In a medium bowl stir together spinach, ricotta, mozzarella, Parmesan, egg and basil. Season to taste with pepper.

3. Preheat oven to 375 F. Spread ricotta mixture on one side of each noodle. Roll up from narrow end. Place in a greased 2-quart rectangular baking dish. Spread Alfredo sauce over rolls.

4. Bake, covered, 45 minutes; uncover and bake 5 minutes more or until heated through. Top with sliced fresh basil leaves and chopped tomato, if desired.

Per serving:

660 cal

33g fat

58g carbs

34g protein

Shrimp Skewers with Cantaloupe Salsa

Prep time: 20 minutes*

Cook time: 10 minutes

Serves 4

INGREDIENTS:

Cantaloupe Salsa:

2 cups diced cantaloupe

1 cup diced red onion

1/2 cup chopped fresh basil

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1 lime, peel finely grated, juiced

Shrimp:

1 lb. medium fresh shrimp, peeled and deveined

1 tsp hot paprika

1 tsp salt

2 tbs canola oil

1 lime

DIRECTIONS:

1. For salsa, combine cantaloupe, onion, basil, cilantro, mint, lime peel and juice in medium bowl; toss to mix. Cover and let stand 20-30 minutes.

2. Meanwhile, in medium bowl combine shrimp, paprika, salt and oil; toss to coat throughly. Cover and marinate 30 minutes.

3. Coat grill rack with nonstick cooking spray. Preheat grill to high (400F to 450F). Thread shrimp onto skewers. **Grill, turning frequently, 3-4 minutes or until shrimp are opaque.

4. Squeeze lime over shrimp skewers and serve with cantaloupe salsa.

*30 minutes marinate time extra

** If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

Per serving:

170 cal

5g fat

13g carbs

19g protein

Herb and Butter Turkey Cutlets

Prep time: 15 minutes

Cook time: 25 minutes

Serves 8

INGREDIENTS:

1/4 cup plus 1 tbs butter, softened and divided

1/2 tsp rubbed sage

1/2 tsp dried rosemary

1/4 tsp dried thyme

4 (8-oz) turkey cutlets

1/2 tsp salt

1/2 tsp pepper

2/3 cup dry white wine or fat-free chicken broth

1/2 cup fat-free chicken broth

1/2 large red onion, halved and thinly sliced

2 lb. fresh asparagus, trimmed

DIRECTIONS:

1. Stir together 1/4 cup butter, sage, rosemary and thyme in small bowl. Sprinkle cutlets evenly with salt and pepper; rub evenly with butter mixture.

2. Cook cutlets in batches in large skillet over medium-high heat about 1- 1 1/2 minutes on each side (170 F). Remove from skillet; set aside and keep warm.

3. Add wine and broth to skillet. Bring to boiling over medium-high heat, whisking constantly to loosen cooked bits. Reduce liquid by one-fourth. Drizzle over turkey.

4. Meanwhile, saute onion in remaining 1 tablespoon butter in a large skillet over medium-heat 3 minutes. Add asparagus; saute until asparagus is crisp-tender, about 4 minutes. Sprinkle with additional salt and pepper to taste; toss. Serve with turkey cutlets.

Per serving:

220 cal

8g fat

6g carbs

30 g protein

Skillet Chicken Alfredo Pasta

Prep time: 10 minutes

Cook time: 12 minutes

Serves 4

INGREDIENTS:

3 tbs butter or margarine

4 boneless, skinless chicken breast halves (about 1 lb)

2 cloves garlic, minced

1 (16-oz) pkg. frozen broccoli and pasta with Alfredo sauce

1/4 cup shredded or grated Parmesan cheese

1/4 cup whipping cream

DIRECTIONS:

1. In large skillet melt butter over medium-high heat. Add chicken; cover and cook 3 minutes. Turn chicken; cook, covered, over medium heat 5 minutes. Push chicken to outer edge of skillet.

2. Add garlic; cook 30 seconds. Add broccoli and pasta mixture with water as directed on package. Bring to a boil. Place chicken on top of broccoli mixture. Cover and cook over medium heat 3-5 minutes or until broccoli is tender and sauce is hot. Stirring occasionally.

3. Remove chicken; keep warm. Stir cheese and cream into broccoli mixture. Cook and stir over medium low heat 1 minute to melt cheese. Add pepper to taste. Serve with chicken.

Per serving:

408 cal

22g fat

18g carbs

34g protein

Garlic Curry Chicken and Spinach

Prep time: 10 minutes

Cook time: 8 minutes

Serves 4

INGREDIENTS:

hot cooked rice (optional)

2 tbs olive or vegetable oil

1 lb boneless, skinless chicken breasts, cut into 1-inch wide strips

2 cloves garlic, minced

1 tsp curry powder

1 cup coconut milk*

4 cups fresh spinach, cut into strips

DIRECTIONS:

1. Prepare rice, if desired. In large nonstick skillet, heat oil over medium-high heat until very hot but not smoking. Add chicken; cook and stir 4-6 minutes or until browned. Add garlic and curry; cook and stir 30 seconds.

2. Stir in coconut milk; reduce heat to medium-low. Cook 3-4 minutes or until chicken is throughly cooked. Add spinach; toss to mix and cook just until spinach is wilted. Add salt and pepper to taste. Serve with hot cooked rice, if desired.

*if coconut milk is not available, substitute 3/4 cup whipping cream.

Per serving:

378 cal

30g fat

3g carb

26g protein

Fried Rice

Ingredients

• 1/3 cup plain vegetable oil, like soy, corn, or peanut
• 1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
• 1 onion, diced
• Salt and pepper
• 3 cloves garlic, finely chopped
• 2-inch piece fresh ginger, peeled and finely chopped
• 3 whole scallions, thinly sliced on the bias, white and green separated
• 1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
• 4 large eggs, lightly beaten
• 4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Directions

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.