Tuesday, April 5, 2011

A Family Favorite

Tonight we are having Sloppy Joes, Tater Tots and Stuffed Sweet Onions. This is one of my favorite meals. I also tried a new breakfast meal that I am including at the end.

Sloppy Joes

1# ground venison (you can use 93% lean beef if you don't have venison available)
1 c ketchup
4 T water
2 T brown sugar
2 t Worcestershire sauce
2 t yellow mustard
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
4 hamburger buns

In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer 30-40 minutes. Serve on buns.

Yield: 4 servings at 6 PointsPlus NOT COUNTING the bun. The PointsPlus values for different kinds/brands of buns vary greatly. I get "light" whole wheat buns which are 3 Points Plus each.

I use Great Value brand Tater Tots. When baked in the oven, you can have 10 for 4 PointsPlus.

Stuffed Sweet Onions

3 qts water
4 medium sweet onions, peeled
1 T chopped green onion
1/2 t dried parsley
6 t butter, divided
1/2 c chopped fully cooked lean ham
1/4 t salt
1/4 t black pepper
1/4 t celery seed
1/8 t garlic powder
1/2 c bread crumbs, divided

In a large saucepan, bring water to a boil. Add onions; cover and boil 9-11 minutes or until tender. Drai; cool 5 minutes. Cut a thin slice off the top of each onion; carefully hollow out, leaving a 1/2 inch shell. Chop removed onion.

In a nonstick skillet coated with Pam, cook the chopped onion, green onion and parsley in 4 t butter for 3 minutes. Add ham, salt, pepper celery seed and garlic powder; cook until onions are tender and ham is lightly browned. Stir in 1/4 c bread crumbs; heat through. Stuff into onion shells.

Melt remaining butter; toss with remaining bread crumbs. Sprinkle over stuffing. Broil 6 inches from the heat 3-4 minutes or until crumbs are lightly browned and onions are heated through.

Eggs Florentine

4 large egg whites
1 t water
1/8 t salt
1/8 t black pepper
1 t onion, finely minced
1 c packed baby spinach leaves
2 slices fat-free cheese (I use Kraft Sharp)
1 English Muffin (I use Thomas' Hearty Grains Double Fiber Honey Wheat)

Combine egg whites, water, salt and pepper in a small bowl and set aside. Do NOT whisk or beat egg whites.

Heat a medium nonstick saute pan over medium-high heat and lightly coat with nonstick spray. Add onion and saute until soft, 1-2 minutes. Stir in spinach and continue cooking until spinach wilts, 1-2 minutes. Add egg white mixture and cook until egg whites are opaque, about 3 minutes; using a large spatula, flip over and cook until other side is done, 1-2 minutes. Push eggs and vegetables with spatula to middle of pan and turn off heat. Place cheese slices over eggs until melted, 1-2 minutes. Using spatula, divide and scoop equal amounts egg and vegetable mixture onto each English Muffin half.

Yield: 2 servings at 3 PointsPlus each.

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