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Pork Loin with Apple Stuffing
Pork Loin with Apple Stuffing
Roast Pork Loin With Sweet and Tart Apple Stuffing
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Servings
6 servings
Servings
6 servings
Pork Loin with Apple Stuffing
Roast Pork Loin With Sweet and Tart Apple Stuffing
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Cherry Marmalade Glaze:
Apple Stuffing:
Roast Pork Loin:
Servings: servings
Instructions
Cherry Marmalade Glaze:
  1. Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
  2. Preheat oven to 400° F.
Apple Stuffing:
  1. Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
  2. Remove from heat and chill to room temperature.
Pork Loin Directions:
  1. Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
  2. Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
  3. Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.
Recipe Notes

Nutrition Per Serving:

Calories 287, Total Fat 14 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 47 mg, Sodium 338 mg, Carbohydrates 23 g, Protein 16 g, Phosphorus 26 mg, Potassium 330 mg, Dietary Fiber 1 g, Calcium 44 mg

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Herbed Biscuits
Herbed Biscuits
Homemade Herbed Biscuits
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Servings
12 servings
Servings
12 servings
Herbed Biscuits
Homemade Herbed Biscuits
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Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400° F.
  2. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
  3. In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
  4. Place heaping tablespoons on the cookie sheet.
  5. Bake for 10 minutes.
  6. Refrigerate until ready to use.
Recipe Notes

Nutrition Per Serving:

Calories 109 cal, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 2 mg, Sodium 88 mg, Carbohydrates 15 g, Protein 3 g, Phosphorus 34 mg, Potassium 85 mg, Dietary Fiber 0.5 g, Calcium 21 mg

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BBQ Turkey Wings
Recipe is courtesy Chef Aaron McCargo and Fresenius Kidney Care website.
BBQ Turkey Wings
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
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Servings
7 servings
Servings
7 servings
BBQ Turkey Wings
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
Print Recipe
Servings
7 servings
Servings
7 servings
Ingredients
Chef McCargo’s Barbecue Spice Rub:
Servings: servings
Instructions
  1. Preheat oven to 375° F.
Spice Rub Directions:
  1. In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.
Wings Directions:
  1. Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
  2. Serve with a side of low-sodium barbecue sauce.
Recipe Notes

Nutrition Per Serving:

Calories 352,  Total Fat 9 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 103 mg, Sodium 380 mg, Carbohydrates 41 g, Protein 25 g, Phosphorus 159 mg, Potassium 251 mg, Dietary Fiber 0.6 g, Calcium 50 mg

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Orzo Salad
Orzo Salad
Orzo Salad
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Orzo Salad
Orzo Salad
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Ingredients
Servings:
Instructions
In a small bowl:
  1. Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
Pasta and Vegetables
  1. Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently. Serve at room temperature or cold.
Recipe Notes

Nutrition Per Serving:

Calories 342 cal, Total Fat 22 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 66 mg, Carbohydrates 30 g, Protein 7 g, Phosphorus 122 mg, Potassium 317 mg, Dietary Fiber 2.8 g, Calcium 77 mg

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Rustic Apple Tarts
This recipe is courtesy Chef, Aaron McCargo from Fresenius Kidney Care. Check out their website for more healthy recipes.
Rustic Apple Tarts
Rustic Apple Cinnamon Filled Phyllo Pastries
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Servings
6 Servings
Servings
6 Servings
Rustic Apple Tarts
Rustic Apple Cinnamon Filled Phyllo Pastries
Print Recipe
Servings
6 Servings
Servings
6 Servings
Ingredients
In a Small Bowl:
Servings: Servings
Instructions
Apple mixture:
  1. Preheat oven to 350° F. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat. Turn off heat and set mixture aside.
Phyllo dough pastries:
  1. Lightly grease a large 6-muffin tin pan. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture. Fold excess phyllo dough over the apples in each muffin cup. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown. Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.
Recipe Notes
Nutritional Information:

Calories 280 cal, Total Fat 13 g,  Saturated Fat 8 g, Trans Fat 0 g,  Cholesterol 31 mg,  Sodium 97 mg,  Carbohydrates 38 g,  Protein 2 g,  Phosphorus 33 mg,  Potassium 177 mg, Dietary Fiber 4.9 g,  Calcium 44 mg

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Avocado, Onion, Tomato Spread
Print Recipe
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Avocado, Onion, Tomato Spread
Print Recipe
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Ingredients
Servings: people
Instructions
  1. Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.
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Watermelon Strawberry an Cucumber Salad
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Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Watermelon Strawberry an Cucumber Salad
Print Recipe
Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Ingredients
Servings: people
Instructions
  1. Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.
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Ambrosia Salad
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Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Ambrosia Salad
Print Recipe
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Servings Prep Time
6 people 8 min
Passive Time
2 Hours
Ingredients
Servings: people
Instructions
  1. Drain the Pineapple and save some of the juice, drain the Mandarin oranges, Use large mixing bowl add Pineapple, Mandarin Oranges add the almond extract, and juice reserved from pineapple, add mini marshmallows, mix well then add coconut and Whipped topping. Decorate with Maraschino Cherries Refrigerate for 2 hours and serve in dessert dishes.
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Asian Stir Fry
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Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Asian Stir Fry
Print Recipe
Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Ingredients
Servings: people
Instructions
  1. Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice
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Marinate for Grilled Asian Chicken
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Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Marinate for Grilled Asian Chicken
Print Recipe
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Servings Prep Time
4 to 6 people 6 min
Cook Time Passive Time
6 min 8 Hours
Ingredients
Servings: people
Instructions
  1. Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.
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