Lockridge Report Flavor Boosters for 7/27/10
One of the problems with food is flavor. I don’t mean the wonderful taste of “char”
on your burger, but rather the seasonings that turn food into a dish. Choices in
seasoning tend to be (a) or (b)…salt or pepper.
Did you know that pepper originally became popular in Europe in the medieval
period because it was so powerful it could cover up most of the pungent aroma of
the rotted meats of pre-refrigeration days? As for salt…’nuff said about
hypertension.
Anyway, here are a couple of alternatives to flavor up your food.
Hummus
Just came across an amazing recipe which uses hummus as a dressing for a pasta
salad! Take some chilled pasta like penne (no more than 2 servings…2/3 cup)
and add some shredded fresh basil, halved cherry tomatoes, a bit of diced red
onion, maybe some diced olives, 2 oz diced precooked chicken breast, a teaspoon
of olive oil and two or three tablespoons of hummus. Stir. Crazy Good!
Pesto
OK…so I am on a Mediterranean kick…but pesto…either bottled or homemade…is
another great sauce flavor. Key about pesto is that its fat comes mostly from olive
oil, a source of “good” fats unlike mayo which derives its fat from eggs. Spread
some pesto on the bread when you are making a sandwich. Or toss a couple of
tablespoons of pesto with nice hot pasta (2/3 cup max for 2 servings). Then there
is a pesto, sliced tomato, fresh mozzarella and chicken breast sandwich. Try
Powerful Pork, Pasta and Pesto from the ROADCOOKIN’ book (pg 155).
Mustard
Most Americans stop thinking about mustard after just two words…hot dogs. Yet,
mustard can be found in a variety of flavor treats. For instance, “Tour de Lance”
Pork Chops (pg 154 in the book) uses Dijon Mustard as the main component in its
flavor profile. And I have rubbed a Boston-cut Roast Beef with mustard before
cooking it in a Dutch Oven.
Lockridge Report Special Recipe for 7/1/10
Bangkok Beef ‘N’ Peppers
You’ll be able to get this dish in most Chinese restaurants...for about $10.95!
4 oz sirloin steak, cubed
3 large mushrooms, sliced
¼ tsp crushed garlic
½ tsp ginger
½ tb sugar
1½ tsp low-sodium soy sauce
¼ tsp cayenne pepper
1 small onion, chopped
1 small red pepper, cut in strips
1 tb vegetable oil
1 8-oz box Kitchen Basics vegetable stock
1 tsp cornstarch and 1 tb water
½ c Minute Rice®
In bowl, combine beef, garlic, ginger, sugar, cayenne pepper, and soy sauce. Heat
frying pan over high flame until very hot. Add oil and sauté onion and peppers until
soft. Add beef and cook until browned. Stir often. Add vegetable stock and
mushrooms and cook until sauce thickens. (Mix cornstarch and water in cup with
whisk and add to thicken sauce.) Serve with precooked rice.
Nutritional Information (1 serving): Calories: 532, Carbohydrates: 67 gm, Fat:
14 gm (sat fat: 6 gm), Cholesterol: 75 mg, Protein: 29 gm, Sodium: 738 mg,
Fiber: 6 gm
Lockridge Report Flavor Special for 5/17/10
Pepper Pot Chicken (Slow Cooker)
You get a deeper blend of flavor as the paprika (go Hungarian) lights up the dish.
1 medium onion, peeled and diced
½ tb paprika
4 oz boneless, skinless chicken breast, cut into chunks
1 medium, sweet green pepper, diced
1 medium, sweet red pepper, diced
½ c water
pepper to taste
4 oz nonfat cream cheese, cut in cubes
Mix all ingredients in a slow cooker, except cream cheese. Cook 4-6 hours or until
vegetables are tender. Slowly stir in cream cheese until it melts and mixes into the
sauce. Serve with sourdough bread or mix 1/2 cup uncooked rice into blend and
cook until rice is tender. Add 1/2 cup of water for the rice, but do not make too
soupy. Also works great over cooked macaroni.
Nutritional Information (1 serving): Calories: 306, Carbohydrates: 23 gm, Fat: 4 gm
(sat fat: 2 gm), Cholesterol: 75 mg, Protein: 45 gm, Sodium: 698 mg, Fiber: 5 gm
Lockridge Report Recipe for 4/14/10
Blue Plate Chicken (Burton Oven, Gluten Free)
Add a dash of cayenne pepper if you want to put some “zip” into the meal.
4 oz boneless, skinless chicken breast
½ cup Minute Rice®
1 c water
1 sweet red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 carrot, peeled and cut into strips
¼ tsp dried basil
Pepper to taste
In a foil liner pan, mix rice and water. Lay chicken on top of rice. Sprinkle with
basil. Lay vegetables on top and season with pepper. Assemble Burton according
to instructions and cook for about 40-45 minutes.
Nutritional Information (1 serving): Calories: 383, Carbohydrates: 58 gm, Fat: 2 gm
(sat fat: 0 gm), Cholesterol: 66 mg, Protein: 32 gm, Sodium: 103 mg, Fiber: 6 gm
Lockridge Report Recipe for 3/17/10
Penne’d Bird w/Tomatoes, Sweet Onion & Basil (Pot)
Looking for flavor to tickle your brain's pleasure pathway? Try this tasty
feast!
4 oz boneless, skinless chicken breast, diced
1 cup diced vine-ripened tomatoes (mix yellow and red if
you can)
1 small Vidalia or other sweet onion, diced
½ tsp minced garlic
¼ c fresh basil (maybe 6 leaves), coarsely chopped
1 tb extra virgin olive oil
½ c penne pasta (precooked, stored al dente)
¼ c grated Parmesan cheese
fresh ground black pepper to taste
In a two-quart pot with heavy bottom or a frying pan, heat the olive oil and cook
chicken. Add onion and garlic. Sauté until the onion is clear and garlic is soft but
do not brown. Add the tomatoes and basil. Heat on medium until the tomatoes are
warmed but not cooked. I CANNOT STRESS THIS ENOUGH!!! IT WILL TURN TO
SLUSH! Pepper to taste and remove from heat. (((HINT: You can also use basil
on a delicious chicken breast sandwich with some mozzarella, sliced tomato and
olive oil! Call it a Caprese! So don't think you're buying a lot of basil for 1 meal)))
Toss the pasta with the tomato mixture and Parmesan and serve.
Nutritional Information (1 serving): Calories: 563, Carbohydrates: 44 gm, Fat:
23 gm (sat fat: 7 gm), Cholesterol: 86 mg, Protein: 44 gm, Sodium: 562 mg,
Fiber: 5 gm
Back to the regular recipes....
Crock-Pot® Spice Rubbed Pork Roast with Sweet Potatoes
Yield: about 4-5 servings
1 tb ground cumin
1 tb chili powder
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp brown sugar
1 tsp salt
1 tsp ground black pepper
2 garlic cloves, minced
1 3 pound boneless pork loin roast
3-4 c sweet potatoes, chopped
½ c unsweetened apple sauce
1. In a small bowl, combine the cumin, chili powder, coriander, cinnamon,
sugar, salt, pepper, and garlic. Stir to combine ingredients and rub all over
the pork roast.
2. Place the potatoes in the bottom of the Crock-Pot® slow cooker and
cover with the apple sauce. Lay the roast over all, cover, and cook on Low for
6-8 hours or on High for 3-4 hours until roast is cooked through. Remove the
roast and let stand 10-15 minutes before carving.
3. When using electrical appliances, basic safety precautions should
always be followed. Follow the use and cleaning instructions supplied with
the product by the manufacturer. Electrical appliances should be used in the
sleeper berth only and should not be used while vehicle is in motion.
Crock-Pot® Beef and Mushroom Roulade
Yield: about 4-5 servings
1 1 ½ - 2 pound beef flank steak
salt and ground black pepper to taste
2 garlic cloves, minced
½ c porcini, shitake, or crimini mushrooms, finely chopped
¼ c carrots, peeled and finely chopped
2 tb fresh parsley, minced
1 tb thyme leaves, minced
¼ c beef broth
¼ c burgundy or other dark red wine (or red grape juice...dj)
1. Pound the flank steak with a meat mallet or rolling pin to ¼ inch
thickness. Season both sides with salt and pepper.
2. Lay the steak out flat on a cutting board. Evenly spread the garlic,
mushrooms, carrots, and herbs over the steak. Roll the steak up from the
short end and secure with butchers twine or tooth picks.
3. Lay the rolled steak seam side down into the Crock-Pot® slow cooker.
Pour the broth and wine over all. Cover; cook on Low for 6-7 hours or on
High for 3-3 ½ hours. Allow the roulade to rest 5-8 minutes before slicing. If
desired, use a gravy separator for the juices left in the stoneware and thicken
on the stovetop in saucepan.
4. When using electrical appliances, basic safety precautions should
always be followed. Follow the use and cleaning instructions supplied with
the product by the manufacturer. Electrical appliances should be used in the
sleeper berth only and should not be used while vehicle is in motion.
Crock-Pot® Mulligatawny Soup (a bit more complicated, but great!)
Yield: about 5-6 servings
2 tb olive oil
1 medium onion, medium dice
2 garlic cloves, minced
2 medium carrots, peeled, medium dice
2 celery ribs, medium dice
2 tsp yellow curry powder
2 tsp ground coriander
1 tsp salt
½ tsp ground black pepper
1 tart apple, peeled, medium dice
1 14 ounce can diced tomatoes with juices
4-5 red bliss potatoes, medium dice
2 c chicken tenders, cut into about 1 inch slices
¾ c lentils, dry
2 ½ qt chicken stock
1. Heat a large skillet over medium heat with the 2 tablespoons of oil.
Once the oil is hot, add the garlic, carrots, celery, and seasonings. Stirring
often, cook the vegetables until just begin to soften and brown.
2. Transfer the vegetables to the Crock-Pot® slow cooker along with the
remaining ingredients. Cover; cook on Low for 8-10 hours or on High for 4-5
hours, stirring occasionally.
3. When using electrical appliances, basic safety precautions should
always be followed. Follow the use and cleaning instructions supplied with
the product by the manufacturer. Electrical appliances should be used in the
sleeper berth only and should not be used while vehicle is in motion.
Mary's Baked Beans (Pot or Burton Oven)
1 15 oz. can of baked beans
1/3 cup diced green bell pepper
1/3 cup diced onion
Food release spray
1/3 cup chili sauce
Spray bottom of pan with PAM. Saute veggies until tender. (If using Burton
Oven, skip this step and go with crunchy veggies.) Stir in all other
ingredients. Cook thoroughly until hot.
ROAD HOUSE HASHBROWNS (Fry Pan)
Food release spray
1 tsp peanut oil
1 medium onion, chopped
1 large potato, sliced thin (leave peel on)
salt and pepper to taste
leftover bacon, salami, or other meat, diced (optional)
Spray food release product in pan. Heat pan over medium flame and add oil.
Sauté onions in oil until tender, but not crisp. Add all other ingredients and
continue cooking until potatoes begin to stick to pan. This goes well with red
meats, but fits any meal. A real belly warmer.
BBQ Pork Chops & Beans (Crock Pot, Burton)
1 Large onion, peeled and sliced
2 medium center cut pork chops (about 1/2 - 3/4 in thick)
1- 15 oz can baked beans
1/4 c- Barbecue sauce
In slow cooker, place onions in layers on bottom. On top of onions, place the
chops. Pour barbecue sauce over chops and onions. Pour beans over all.
Cook 4 hours on high setting. In Burton unit, cook about 40 to 45 minutes
depending on thickness of chops.
Too TACO Dipper (Burton Oven)
1/2 lb turkey burger
1 small onion, chopped
1 can refried beans
1 pouch taco seasoning mix
1 bottle Picante Sauce
8 oz. non-fat sour cream
6 oz. 2% milkfat cheddar cheese, shredded
Lay down a layer of meat the sour cream and then cheddar cheese. Cover
with refried beans. Then another layer of meat, cheese and sour cream.
Cover with beans and then bake in oven at 350 degrees for 20 minutes.
cover cooked dip with Picante Sauce. Serve with reduced sodium taco chips.
Deb Fenwick's Tamale Pie Stuffed Peppers (Crock Pot or Burton Oven)
Note from Deb Fenwick: I use a crock pot, but can also be done in Burton.
First line pot with Reynold's Cooking Bag.
Ingredients:
1 lb. extra lean ground beef.
1 envelope taco seasoning
1 can rotel tomatoes with green chilies
1 pkg corn muffin mix (jiffy works great)
1 can mexicorn
2-3 sweet red bell peppers, tops cut off and de-seeded.
1 can small olives
1 small can green enchilada sauce.
Mix meat, taco seasoning and tomatoes together and set aside. Use the liquid
from the canned corn plus enough water to make 2/3 cup liquid. Mix with
muffin mix until moist and stir in corn. Line crock with baking bag or use foil
liner in Burton Oven. Put a spoonful of corn mix in bottom of peppers. Add a
few olives. Pack with meat mixture almost to top, adding olives. Make hole
down center and spoon more corn mix on top and into hole. Place peppers in
crock or burton. If there is leftover meat and corn, layer around peppers and
add rest of olives. Pour enchilada sauce over top and close bag with tie.
Cook for at least 3hrs or until all liquid absorbed.
Tip: If no fresh peppers available, use a jar of fire roasted peppers and layer
between meat and corn mix. (try not to eat all of the olives while you're
putting it together! ;)
Chuck's Famous Stuffed Shells with Basil (Oven)
1 lb. Tofu
1/4 Cup Olive oil
1 Tb Nutritional yeast flakes
1 tsp Salt
1/8 tsp Garlic powder
1 tsp Onion powder
1 tsp Oregano
1 tsp Dried basil
1 oz. Fresh basil, minced
18 Jumbo pasta shells
16 oz. Spaghetti sauce
Steam tofu for 4 minutes. Crumble tofu with your hands. Mix all ingredients
together(except shells and sauce) then refrigerate. Cook shells. Put 1" sauce
on bottom of glass pan. Stuff shells with tofu mix. Place in pan and cover with
sauce. Bake 35-40 minutes at 375 degrees.
Looking for more recipes? Get your copy of
Roadcookin'. This is your guide to healthy eating on
the road. You'll find dozens of "meals for one" recipes
for the lunch box oven, fry pan, slow cooker & more.
Learn about the Heart Healthy and Diabetic Diets
Tackle those FAQs about nutrition and you
Discover why drivers around the country are turning to
Roadcookin' to help them get on the right road.
For Credit Card Orders-Click Image Above
If you wish pay by check, send $16.99 per book plus $3.50
s/h @ (Canadian readers, please add $6.00 s/h) (Illinois
customers: Please add $1.40)( payable to:
Carpe Diem Communications, Inc.
P.O. Box 466
Downers Grove, IL 60515
Orders will ship USPS Media Mail.
One of the problems with food is flavor. I don’t mean the wonderful taste of “char”
on your burger, but rather the seasonings that turn food into a dish. Choices in
seasoning tend to be (a) or (b)…salt or pepper.
Did you know that pepper originally became popular in Europe in the medieval
period because it was so powerful it could cover up most of the pungent aroma of
the rotted meats of pre-refrigeration days? As for salt…’nuff said about
hypertension.
Anyway, here are a couple of alternatives to flavor up your food.
Hummus
Just came across an amazing recipe which uses hummus as a dressing for a pasta
salad! Take some chilled pasta like penne (no more than 2 servings…2/3 cup)
and add some shredded fresh basil, halved cherry tomatoes, a bit of diced red
onion, maybe some diced olives, 2 oz diced precooked chicken breast, a teaspoon
of olive oil and two or three tablespoons of hummus. Stir. Crazy Good!
Pesto
OK…so I am on a Mediterranean kick…but pesto…either bottled or homemade…is
another great sauce flavor. Key about pesto is that its fat comes mostly from olive
oil, a source of “good” fats unlike mayo which derives its fat from eggs. Spread
some pesto on the bread when you are making a sandwich. Or toss a couple of
tablespoons of pesto with nice hot pasta (2/3 cup max for 2 servings). Then there
is a pesto, sliced tomato, fresh mozzarella and chicken breast sandwich. Try
Powerful Pork, Pasta and Pesto from the ROADCOOKIN’ book (pg 155).
Mustard
Most Americans stop thinking about mustard after just two words…hot dogs. Yet,
mustard can be found in a variety of flavor treats. For instance, “Tour de Lance”
Pork Chops (pg 154 in the book) uses Dijon Mustard as the main component in its
flavor profile. And I have rubbed a Boston-cut Roast Beef with mustard before
cooking it in a Dutch Oven.
Lockridge Report Special Recipe for 7/1/10
Bangkok Beef ‘N’ Peppers
You’ll be able to get this dish in most Chinese restaurants...for about $10.95!
4 oz sirloin steak, cubed
3 large mushrooms, sliced
¼ tsp crushed garlic
½ tsp ginger
½ tb sugar
1½ tsp low-sodium soy sauce
¼ tsp cayenne pepper
1 small onion, chopped
1 small red pepper, cut in strips
1 tb vegetable oil
1 8-oz box Kitchen Basics vegetable stock
1 tsp cornstarch and 1 tb water
½ c Minute Rice®
In bowl, combine beef, garlic, ginger, sugar, cayenne pepper, and soy sauce. Heat
frying pan over high flame until very hot. Add oil and sauté onion and peppers until
soft. Add beef and cook until browned. Stir often. Add vegetable stock and
mushrooms and cook until sauce thickens. (Mix cornstarch and water in cup with
whisk and add to thicken sauce.) Serve with precooked rice.
Nutritional Information (1 serving): Calories: 532, Carbohydrates: 67 gm, Fat:
14 gm (sat fat: 6 gm), Cholesterol: 75 mg, Protein: 29 gm, Sodium: 738 mg,
Fiber: 6 gm
Lockridge Report Flavor Special for 5/17/10
Pepper Pot Chicken (Slow Cooker)
You get a deeper blend of flavor as the paprika (go Hungarian) lights up the dish.
1 medium onion, peeled and diced
½ tb paprika
4 oz boneless, skinless chicken breast, cut into chunks
1 medium, sweet green pepper, diced
1 medium, sweet red pepper, diced
½ c water
pepper to taste
4 oz nonfat cream cheese, cut in cubes
Mix all ingredients in a slow cooker, except cream cheese. Cook 4-6 hours or until
vegetables are tender. Slowly stir in cream cheese until it melts and mixes into the
sauce. Serve with sourdough bread or mix 1/2 cup uncooked rice into blend and
cook until rice is tender. Add 1/2 cup of water for the rice, but do not make too
soupy. Also works great over cooked macaroni.
Nutritional Information (1 serving): Calories: 306, Carbohydrates: 23 gm, Fat: 4 gm
(sat fat: 2 gm), Cholesterol: 75 mg, Protein: 45 gm, Sodium: 698 mg, Fiber: 5 gm
Lockridge Report Recipe for 4/14/10
Blue Plate Chicken (Burton Oven, Gluten Free)
Add a dash of cayenne pepper if you want to put some “zip” into the meal.
4 oz boneless, skinless chicken breast
½ cup Minute Rice®
1 c water
1 sweet red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 carrot, peeled and cut into strips
¼ tsp dried basil
Pepper to taste
In a foil liner pan, mix rice and water. Lay chicken on top of rice. Sprinkle with
basil. Lay vegetables on top and season with pepper. Assemble Burton according
to instructions and cook for about 40-45 minutes.
Nutritional Information (1 serving): Calories: 383, Carbohydrates: 58 gm, Fat: 2 gm
(sat fat: 0 gm), Cholesterol: 66 mg, Protein: 32 gm, Sodium: 103 mg, Fiber: 6 gm
Lockridge Report Recipe for 3/17/10
Penne’d Bird w/Tomatoes, Sweet Onion & Basil (Pot)
Looking for flavor to tickle your brain's pleasure pathway? Try this tasty
feast!
4 oz boneless, skinless chicken breast, diced
1 cup diced vine-ripened tomatoes (mix yellow and red if
you can)
1 small Vidalia or other sweet onion, diced
½ tsp minced garlic
¼ c fresh basil (maybe 6 leaves), coarsely chopped
1 tb extra virgin olive oil
½ c penne pasta (precooked, stored al dente)
¼ c grated Parmesan cheese
fresh ground black pepper to taste
In a two-quart pot with heavy bottom or a frying pan, heat the olive oil and cook
chicken. Add onion and garlic. Sauté until the onion is clear and garlic is soft but
do not brown. Add the tomatoes and basil. Heat on medium until the tomatoes are
warmed but not cooked. I CANNOT STRESS THIS ENOUGH!!! IT WILL TURN TO
SLUSH! Pepper to taste and remove from heat. (((HINT: You can also use basil
on a delicious chicken breast sandwich with some mozzarella, sliced tomato and
olive oil! Call it a Caprese! So don't think you're buying a lot of basil for 1 meal)))
Toss the pasta with the tomato mixture and Parmesan and serve.
Nutritional Information (1 serving): Calories: 563, Carbohydrates: 44 gm, Fat:
23 gm (sat fat: 7 gm), Cholesterol: 86 mg, Protein: 44 gm, Sodium: 562 mg,
Fiber: 5 gm
Back to the regular recipes....
Crock-Pot® Spice Rubbed Pork Roast with Sweet Potatoes
Yield: about 4-5 servings
1 tb ground cumin
1 tb chili powder
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp brown sugar
1 tsp salt
1 tsp ground black pepper
2 garlic cloves, minced
1 3 pound boneless pork loin roast
3-4 c sweet potatoes, chopped
½ c unsweetened apple sauce
1. In a small bowl, combine the cumin, chili powder, coriander, cinnamon,
sugar, salt, pepper, and garlic. Stir to combine ingredients and rub all over
the pork roast.
2. Place the potatoes in the bottom of the Crock-Pot® slow cooker and
cover with the apple sauce. Lay the roast over all, cover, and cook on Low for
6-8 hours or on High for 3-4 hours until roast is cooked through. Remove the
roast and let stand 10-15 minutes before carving.
3. When using electrical appliances, basic safety precautions should
always be followed. Follow the use and cleaning instructions supplied with
the product by the manufacturer. Electrical appliances should be used in the
sleeper berth only and should not be used while vehicle is in motion.
Crock-Pot® Beef and Mushroom Roulade
Yield: about 4-5 servings
1 1 ½ - 2 pound beef flank steak
salt and ground black pepper to taste
2 garlic cloves, minced
½ c porcini, shitake, or crimini mushrooms, finely chopped
¼ c carrots, peeled and finely chopped
2 tb fresh parsley, minced
1 tb thyme leaves, minced
¼ c beef broth
¼ c burgundy or other dark red wine (or red grape juice...dj)
1. Pound the flank steak with a meat mallet or rolling pin to ¼ inch
thickness. Season both sides with salt and pepper.
2. Lay the steak out flat on a cutting board. Evenly spread the garlic,
mushrooms, carrots, and herbs over the steak. Roll the steak up from the
short end and secure with butchers twine or tooth picks.
3. Lay the rolled steak seam side down into the Crock-Pot® slow cooker.
Pour the broth and wine over all. Cover; cook on Low for 6-7 hours or on
High for 3-3 ½ hours. Allow the roulade to rest 5-8 minutes before slicing. If
desired, use a gravy separator for the juices left in the stoneware and thicken
on the stovetop in saucepan.
4. When using electrical appliances, basic safety precautions should
always be followed. Follow the use and cleaning instructions supplied with
the product by the manufacturer. Electrical appliances should be used in the
sleeper berth only and should not be used while vehicle is in motion.
Crock-Pot® Mulligatawny Soup (a bit more complicated, but great!)
Yield: about 5-6 servings
2 tb olive oil
1 medium onion, medium dice
2 garlic cloves, minced
2 medium carrots, peeled, medium dice
2 celery ribs, medium dice
2 tsp yellow curry powder
2 tsp ground coriander
1 tsp salt
½ tsp ground black pepper
1 tart apple, peeled, medium dice
1 14 ounce can diced tomatoes with juices
4-5 red bliss potatoes, medium dice
2 c chicken tenders, cut into about 1 inch slices
¾ c lentils, dry
2 ½ qt chicken stock
1. Heat a large skillet over medium heat with the 2 tablespoons of oil.
Once the oil is hot, add the garlic, carrots, celery, and seasonings. Stirring
often, cook the vegetables until just begin to soften and brown.
2. Transfer the vegetables to the Crock-Pot® slow cooker along with the
remaining ingredients. Cover; cook on Low for 8-10 hours or on High for 4-5
hours, stirring occasionally.
3. When using electrical appliances, basic safety precautions should
always be followed. Follow the use and cleaning instructions supplied with
the product by the manufacturer. Electrical appliances should be used in the
sleeper berth only and should not be used while vehicle is in motion.
Mary's Baked Beans (Pot or Burton Oven)
1 15 oz. can of baked beans
1/3 cup diced green bell pepper
1/3 cup diced onion
Food release spray
1/3 cup chili sauce
Spray bottom of pan with PAM. Saute veggies until tender. (If using Burton
Oven, skip this step and go with crunchy veggies.) Stir in all other
ingredients. Cook thoroughly until hot.
ROAD HOUSE HASHBROWNS (Fry Pan)
Food release spray
1 tsp peanut oil
1 medium onion, chopped
1 large potato, sliced thin (leave peel on)
salt and pepper to taste
leftover bacon, salami, or other meat, diced (optional)
Spray food release product in pan. Heat pan over medium flame and add oil.
Sauté onions in oil until tender, but not crisp. Add all other ingredients and
continue cooking until potatoes begin to stick to pan. This goes well with red
meats, but fits any meal. A real belly warmer.
BBQ Pork Chops & Beans (Crock Pot, Burton)
1 Large onion, peeled and sliced
2 medium center cut pork chops (about 1/2 - 3/4 in thick)
1- 15 oz can baked beans
1/4 c- Barbecue sauce
In slow cooker, place onions in layers on bottom. On top of onions, place the
chops. Pour barbecue sauce over chops and onions. Pour beans over all.
Cook 4 hours on high setting. In Burton unit, cook about 40 to 45 minutes
depending on thickness of chops.
Too TACO Dipper (Burton Oven)
1/2 lb turkey burger
1 small onion, chopped
1 can refried beans
1 pouch taco seasoning mix
1 bottle Picante Sauce
8 oz. non-fat sour cream
6 oz. 2% milkfat cheddar cheese, shredded
Lay down a layer of meat the sour cream and then cheddar cheese. Cover
with refried beans. Then another layer of meat, cheese and sour cream.
Cover with beans and then bake in oven at 350 degrees for 20 minutes.
cover cooked dip with Picante Sauce. Serve with reduced sodium taco chips.
Deb Fenwick's Tamale Pie Stuffed Peppers (Crock Pot or Burton Oven)
Note from Deb Fenwick: I use a crock pot, but can also be done in Burton.
First line pot with Reynold's Cooking Bag.
Ingredients:
1 lb. extra lean ground beef.
1 envelope taco seasoning
1 can rotel tomatoes with green chilies
1 pkg corn muffin mix (jiffy works great)
1 can mexicorn
2-3 sweet red bell peppers, tops cut off and de-seeded.
1 can small olives
1 small can green enchilada sauce.
Mix meat, taco seasoning and tomatoes together and set aside. Use the liquid
from the canned corn plus enough water to make 2/3 cup liquid. Mix with
muffin mix until moist and stir in corn. Line crock with baking bag or use foil
liner in Burton Oven. Put a spoonful of corn mix in bottom of peppers. Add a
few olives. Pack with meat mixture almost to top, adding olives. Make hole
down center and spoon more corn mix on top and into hole. Place peppers in
crock or burton. If there is leftover meat and corn, layer around peppers and
add rest of olives. Pour enchilada sauce over top and close bag with tie.
Cook for at least 3hrs or until all liquid absorbed.
Tip: If no fresh peppers available, use a jar of fire roasted peppers and layer
between meat and corn mix. (try not to eat all of the olives while you're
putting it together! ;)
Chuck's Famous Stuffed Shells with Basil (Oven)
1 lb. Tofu
1/4 Cup Olive oil
1 Tb Nutritional yeast flakes
1 tsp Salt
1/8 tsp Garlic powder
1 tsp Onion powder
1 tsp Oregano
1 tsp Dried basil
1 oz. Fresh basil, minced
18 Jumbo pasta shells
16 oz. Spaghetti sauce
Steam tofu for 4 minutes. Crumble tofu with your hands. Mix all ingredients
together(except shells and sauce) then refrigerate. Cook shells. Put 1" sauce
on bottom of glass pan. Stuff shells with tofu mix. Place in pan and cover with
sauce. Bake 35-40 minutes at 375 degrees.
Looking for more recipes? Get your copy of
Roadcookin'. This is your guide to healthy eating on
the road. You'll find dozens of "meals for one" recipes
for the lunch box oven, fry pan, slow cooker & more.
Learn about the Heart Healthy and Diabetic Diets
Tackle those FAQs about nutrition and you
Discover why drivers around the country are turning to
Roadcookin' to help them get on the right road.
For Credit Card Orders-Click Image Above
If you wish pay by check, send $16.99 per book plus $3.50
s/h @ (Canadian readers, please add $6.00 s/h) (Illinois
customers: Please add $1.40)( payable to:
Carpe Diem Communications, Inc.
P.O. Box 466
Downers Grove, IL 60515
Orders will ship USPS Media Mail.
Road Cookin' Recipes
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<click> on the image
above to visit our store to
order Roadcookin': A long
haul driver's guide to
healthy eating
above to visit our store to
order Roadcookin': A long
haul driver's guide to
healthy eating