Dinner Recipes

[Manfred_Man]

Dinner Recipes
These meals give you the taste of sin - without the actual guilt

Tortilla de Godzilla
1/2 lb. extra-lean ground beef or ground turkey
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup canned kidney beans, rinsed and mashed
2 green chile peppers, seeded and diced
2 teaspoons chili powder
4 large whole-wheat tortillas
2/3 cup shredded lettuce
1 cup chopped tomatoes
1/2 cup grated low-fat Monterey Jack cheese

1. In a large nonstick skillet over medium-high heat, cook the beef, onion, and garlic until the beef is browned. Drain the fat.
2. Stir in the beans, chile pepper, and chili powder, and cook until hot. Remove from the heat.
3. Warm the tortillas in the microwave for 20 seconds, then fill each tortilla with half the mixture. Top with lettuce, tomatoes, and cheese, and roll each tortilla tightly into a tube.
Makes 4 servings.

per serving: 270 calories; 21g protein; 32g carbs; 9g fat (4g saturated fat); 341 mg sodium; 6g fibre


Brazilian Chicken
1 lemon
1 lime
1 tablespoon ground flaxseed
1 can (8 ounces) tomato sauce
1 can (6 ounces) frozen orange juice concentrate
11/2 cloves garlic, minced
1 teaspoon dried Italian seasoning
4 boneless, skinless chicken breast halves
1 teaspoon hot pepper salsa
3/4 cup chunky salsa

1. Grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag, and throw out the pulp and the seeds.
2. Mix in everything else except the chicken and salsa.
3. Drop in the chicken, reseal the bag, and refrigrate for a few hours.
4. Grill the chicken, turning and basting with marinade a few times, for
10 to 15 minutes or until the center is no longer pink. Serve with salsa.
Makes 4 servings.

per serving: 205 calories; 29g protein; 18g carbs; 2g fat (0.5g saturated fat); 726mg sodium; 3g fibre


Macho Meatballs
1 lb extra-lean ground beef
1/2 cup crushed saltine crackers
1 large onion, diced
1 clove garlic, minced
1 tablespoon ground flaxseed
or whey powder
1 jar (16 ounces) tomato sauce
4 whole-wheat hoagie rolls
1/2 cup reduced-fat mozzarella cheese, shredded

1. Mix the beef, crackers, onion, garlic, and flaxseed or whey powder into golf ball?size meatballs.
2. In a nonstick skillet over medium heat, cook the meatballs until browned all the way around. Drain the fat from the skillet, and add the tomato sauce.
3. While the mixture is warming, use a fork to scoop out some of the bread in the rolls to form shallow trenches. Spoon the meatballs and sauce into each trench, and sprinkle with shredded mozzarella, and top with the top half of the roll.
Makes 4 servings.

per serving: 569 calories; 38g protein; 65g carbs; 19g fat (6g saturated fat); 1341mg sodium; 10g fibre


Chili Con Turkey
1 pound ground turkey
1 can (14 ounces) Mexican-style diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) whole-kernel sweet corn, drained
1 package (1 1/2 ounces) dried chili mix
1 tablespoon ground flaxseed
1/4 cup water
1 cup cooked rice

1. In a large nonstick skillet over medium-high heat, brown the turkey.
2. Add everything else but the rice, and cook over low heat for 10 minutes.
Serve over rice.
Makes 4 servings.

per serving: 407calories; 30g protein; 52g carbs; 11g fat (3g saturated fat); 1578mg sodium; 9g fibre


Salmon Dinner
2 Tbsp olive oil
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp ground flaxseed
1 clove garlic
4 6-oz salmon fillets
1 c cooked rice
Green vegetable of choice

1. In a baking dish, combine the oil, lemon juice, salt, pepper, flaxseed, and garlic.
2. Add the fish, coat it well, cover it, and refrigerate for 15 minutes.
3. Preheat your oven to 450 degrees F.
4. Line a baking sheet with foil and coat it with cooking spray. Remove the fish from the marinade and place the fish skin-side down on the baking sheet.
5. Bake for 9 to 12 minutes. Serve with rice and a green vegetable.
Makes 4 servings

per serving: 433 calories, 42g protein, 19g carbohydrates, 20 fat (3g saturated), 3g fibre, 252mg sodium

[haphakhung]

Thanks for the Salmon recipe, I'm amazed it has so much protein in one serving.

[titoboy]

try to search adobong manok it taste great! its chicken cooked in soy sauce and vinegar with all those spices yummy

[Manfred_Man]

i love filipino food, but the soy sauce has a lot of sodium. use the "light" soy sauce instead of the regular stuff. try adding cayenne pepper, or crush some chili peppers into the mix...

[Manfred_Man]

Firing Up The Grill
http://www.extremefitness.com/forum/...144#post251144

Top Sirloin Marinated In Sweet Pepper & Lime Juice
http://www.extremefitness.com/forum/t488.html

Salmon
http://www.extremefitness.com/forum/t21541.html

[Manfred_Man]

originally posted by bbabb22

turkey

--------------------------------------------------------------------------------

simple fast cheap are my criteria for making food.

1.25 lbs lean ground turkey cooked to your liking with some cajun seasoning and crushed red peppers

1 packet of Uncle Bens Garlic Rice

took about 10 minutes over all and it is high in protien. Its sipmle and im sure yall can add some ideas to make it better
__________________
http://www.extremefitness.com/blog/showblog.php?blog=40

Train Hard, Run Fast

[Manfred_Man]

originally posted by adonis

Sautéed Shrimp w/ Vegetable Stir Fry

4-6 Shrimp any size
1 Red Bell Pepper
½ Red Onion
2 Broccoli Spears
4 Mushrooms
Salt to taste
Pepper to taste
¼ tsp chopped garlic
1oz Soy Sauce

- Slice mushrooms, onions, broccoli spears and red bell pepper and place in a sauce or sauté pan with ¼ cup olive oil.
- Cook 1-2 minutes on high heat then reduce heat.

- Add shrimp and season with salt and pepper to taste.
- Cook another 2-3 minutes until shrimp is done.

- Add chopped garlic and heat for 30 seconds to sweat the garlic.
- Add 1oz soy sauce and remove from heat.

This is an excellent dish that is easy to prepare. It can be used as a snack or served with rice or pasta and be used as a great post workout meal or other meal.

[Manfred_Man]

posted originally by PythonPower

Glazed Turkey Steaks

Prep: 5 min.
Grill: 12 min.

2 tablespoons orange marmalade
1 tablespoon lemon or lime juice
2 teaspoons soy sauce
1 clove garlic, minced
1/4 teaspoon curry powder
4 turkey breast tenderloin steaks (4 ounces each)

1. For glaze, in a small bowl stir together marmalade, lemon or lime juice, soy sauce, garlic, and curry powder. Brush some of the glaze over both sides of turkey steaks.

2. Grill turkey on an uncovered grill directly over medium coals for 6 minutes. Turn and brush with remaining glaze. Grill 6 to 9 minutes more or until turkey is tender and no longer pink. Makes 4 servings.

Broiling directions: Place turkey on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 3 minutes. Turn and brush with glaze. Broil 3 to 5 minutes more or until no longer pink.

Nutritional facts per serving
calories: 143, total fat: 1g, cholesterol: 71mg, sodium: 217mg, carbohydrate: 7g, protein: 26g


Chicken Breasts with Burgundy Sauce
(makes 4 servings)

1/4 cup orange marmalade
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 cup burgundy
4 skinless, boneless chicken breast halves (about 1 pound total)
Hot cooked pasta (optional)
Fresh thyme (optional)
Orange slices (optional)

1. For sauce, in a small saucepan combine orange marmalade, cornstarch, and salt. Stir in burgundy. Cook and stir until mixture is thickened and bubbly. Cook 2 minutes more.

2. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with sauce; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Brush with remaining sauce before serving. Serve over hot cooked pasta, if desired. Garnish with fresh thyme and orange slices, if desired.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 15 to 18 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 10 minutes of grilling.

Nutritional facts per serving
calories: 184, total fat: 3g, saturated fat: 1g, cholesterol: 59mg, sodium: 199mg, carbohydrate: 15g, fiber: 1g, protein: 22g, vitamin A: 0%, vitamin C: 2%, calcium: 1%, iron: 6%


Garlic-Grilled Whole Chicken
A mixture of garlic and basil inserted under the skin and a combination of lemon, sweet pepper and additional garlic in the cavity flavor every bite of this grilled chicken.
(makes 5 servings)

1 2-1/2- to 3-pound whole broiler-fryer chicken
3 cloves garlic, peeled
1/2 lemon, sliced
1/2 red sweet pepper, sliced
1 tbsp snipped fresh basil or 1 tsp dried basil, crushed
1/8 tsp salt
1 tbsp olive oil or cooking oil
1 tbsp lemon juice
Steamed new potatoes (optional)
Fresh oregano (optional)

- Remove the neck and giblets from chicken.
- Twist wing tips under the back.
- Cut one of the garlic cloves lengthwise in half.
- Rub skin of chicken with cut edge of garlic. Place garlic halves, lemon slices and sweet pepper slices in cavity of chicken.
- Mince remaining two cloves of garlic.
- Combine minced garlic, basil and salt; set aside.

- Starting at the neck on one side of the breast, slip your fingers between skin and meat, loosening the skin as you work toward the tail end.
- Once your entire hand is under the skin, free the skin around the thigh and leg area up to, but not around, the tip of the drumstick.
- Repeat on the other side of the breast.
- Rub garlic mixture over entire surface under skin.
- Securely fasten opening with water-soaked wooden toothpicks.
- Stir together oil and lemon juice; brush over chicken.

- Arrange preheated coals around a drip pan in a covered grill.
- Test for medium heat above pan.
- Place chicken, breast side up, on grill over drip pan.
- Cover and grill for 1 to 1-1/4 hours or until chicken is no longer pink and the drumsticks move easily in their sockets, brushing occasionally with oil-lemon mixture.
- Remove chicken from grill and cover with foil.
- If desired, serve on a platter with steamed new potatoes and garnish with fresh oregano.
- Let stand for 5 minutes before carving.

Nutritional facts per serving:
Calories: 245, total fat: 15g, saturated fat: 4g, cholesterol: 79mg, sodium: 127mg, carbohydrate: 2g, fiber: 0g, protein: 25g, vitamin A: 9%, vitamin C: 28%, calcium: 1%, iron: 8%


Lone Star Steak and Pasta
(makes 6-8 servings)

1 lb. Rotini or other medium pasta shape
1-1/4 lbs. boneless beef top sirloin steak, 1" thick
1 tbsp. olive oil
1/4 cup fresh lime juice
1 10 oz. can diced tomatoes with green chilies, undrained
1 16 oz. can black beans, rinsed and drained
1 cup green pepper, chopped
1 cup frozen corn, thawed and drained
1/4 cup green onion, sliced
1/2 cup loosely packed cilantro leaves
2 tsp. garlic, minced
1/2 tsp. ground cumin
1 tsp. salt

- Cook pasta according to package directions.
- While pasta is cooking, trim fat from steak and cut lengthwise in half and then crosswise into 1/8" thick strips.
- Heat oil in large nonstick skillet over medium-high heat.
- Add steak, half at a time and cook 1-2 minutes or until outside surface is no longer pink.
- Remove steak and set aside.

In same skillet, add lime juice, tomatoes and chilies, black beans, green pepper, corn, onion, cilantro, garlic, cumin, and salt.
- Cook and stir until hot.
- Add cooked meat and cook until heated through.

- Serve with steak and vegetable mixture over pasta.

Each Serving Provides:
412 Calories; 38 g Protein; 40 g Carbohydrates; 11 g Fat; 84 mg Cholesterol; 932 mg Sodium; 36 mcg Folate; Calories from Fat 25%

[Manfred_Man]

Chicken & Asparagus Casserole
(serves 6)

1 8-oz package egg noodles
1 1/3 tbsp olive oil
1 onion (chopped)
1 cup chicken breast (cooked & chopped)
1 red bell pepper (chopped)
2 stalks celery (chopped)
1 cup chicken stock
1 1/2 cups sour cream
1/2 teaspoon dried oregano
1 pound fresh asparagus (trimmed & cut into 2" pieces)
8 tbsp grated parmesan cheese

- preheat oven to 350 degrees F (175 degrees C)
- lightly grease a 1 1/2 quart casserole dish
- cook noodles in a large pot of boiling water for 5 minutes, or until almost tender
- drain & rinse under cold water

- heat the olive oil in a heavy skillet over medium heat
- cook onion for 4 to 5 minutes, stirring frequently
- add chicken, red bell pepper, celery, and chicken stock
- bring to a boil, and simmer for 5 minutes
- stir in sour cream and oregano

- spread half of the chicken mixture into the prepared dish
- arrange asparagus over chicken, spread cooked noodles evenly over asparagus, and top with the remaining chicken mixture
- sprinkle with parmesan cheese
- bake 30 minutes in the preheated oven, until lightly brown

377 calories; Total Fat:20g; Cholesterol: 79mg; Sodium: 354mg; Total Carbs: 32.9g; Dietary Fibre: 3.6g; Protein: 17.9g

[Manfred_Man]

Chicken Scarpariello
(makes 6 servings)

3-3/4 lbs skinless, boneless chicken breast
1/2 cup whole-wheat flour
additional 1 tbsp whole-wheat flour (keep separate)
1/4 cup olive oil
additional 2 tbsp olive oil (keep separate)
2 tablespoons butter
1/4 cup shallots [/i](minced)[/i]
and 2 tablespoons shallots (minced, keep separate)
6 cloves garlic (minced)
3 cups water
1-1/2 cups white wine
3 cubes chicken bouillon
1-1/2 teaspoons dried rosemary (crushed)
3/4 tsp salt
3 pinches ground black pepper
1 pinch cayenne pepper

- cut chicken breasts into 1"x3" strips, and dredge in flour
- in 10" skillet, heat oil & butter
- add chicken
- cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes)
- using tongs, remove chicken from skillet
- set aside and keep warm

- to same skillet, add shallots & garlic
- saute until softened (1 minute)
- add water, wine, broth mix, and seasonings
- mix well
- cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes)
- return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes)

571 Calories; Total Fat: 21.4g; Cholesterol: 176mg; Sodium: 1102mg; Total Carbs: 13.2g; Dietary Fibre: 0.7g; Protein: 67.8g

[Manfred_Man]

Chicken Tetrazzini
(makes 8 servings)

8 chicken tenderloins
salt & pepper to taste
3/4 cup fresh sliced mushrooms
1 red bell pepper (chopped)
1/2 yellow bell pepper (chopped)
8 oz uncooked spaghetti
1/4 cup butter
1/4 cup whole-wheat flour
1 cup chicken broth
1 cup half-and-half cream
1 tsp garlic salt
ground black pepper to taste
1/2 cup shredded Swiss cheese
1/3 cup grated Parmesan cheese
1/4 cup grated Parmesan cheese for topping (optional)

- in a large non-stick skillet, saute the tenderloins
- add salt & pepper for taste
- add the mushrooms, red bell peppers & yellow bell peppers, and cook until vegetables are tender

- cook the spaghetti according to package directions
- drain and set aside

- in a large saucepan, melt the butter or margarine and blend in flour
- gradually stir in the chicken broth and half-and-half cream
- cook over medium low heat, stirring constantly, until the sauce begins to thicken
- add garlic salt & ground black pepper to taste
- blend in the swiss and parmesan cheeses
- continue heating, stirring constantly, until the cheeses melt

- stir in the chicken/vegetable mixture and heat thoroughly
- toss with the cooked pasta and top with grated Parmesan cheese, if desired

Calories: 340; Total Fat: 14.8g; Cholesterol: 71mg; Sodium: 614mg; Total Carbs: 27.9g; Dietary Fibre: 1.3g; Protein: 23.3g

[Manfred_Man]

White Cheese Chicken Lasagna
(makes 12 servings)

9 lasagna noodles
1/2 cup butter
1 onion (chopped)
1 clove garlic (minced)
1/2 cup whole-wheat flour
1 tsp salt
2 cups chicken broth
1 1/2 cups skim milk
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 cups ricotta cheese
2 cups chicken breast (cooked & cubed)
2 (10-oz) packages frozen chopped spinach (thawed & drained)
1 tbsp fresh parsley (chopped)
1/4 cup grated Parmesan cheese (for topping)

- preheat oven to 350 degrees F (175 degrees C)
- bring a large pot of lightly salted water to a boil
- cook lasagna noodles in boiling water for 8 to 10 minutes
- drain & rinse with cold water

- melt the butter in a large saucepan over medium heat
- cook the onion and garlic in the butter until tender, stirring frequently
- stir in the flour and salt, and simmer until bubbly
- mix in the broth and milk, and boil, stirring constantly, for 1 minute
- stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese
- season with the basil, oregano, and ground black pepper
- remove from heat, and set aside

- spread 1/3 of the sauce mixture in the bottom of a 9"x13" baking dish
- layer with 1/3 of the noodles, the ricotta, and the chicken
- arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese & 1/2 cup Parmesan cheese
- arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles
- sprinkle with parsley and 1/4 cup Parmesan cheese

- bake 35 to 40 minutes

Calories: 443; Total Fat: 24.7g; Cholesterol: 91mg; Sodium: 887mg; Total Carbs: 27.2g; Dietary Fibre: 2.6g; Protein: 28.9g

[descarado]

oh man those are some good recipes manfred_man.

for some reason, i never find panfried chicken as good as grilled chicken; the texture just isn't the same (more rubbery i guess?). but unfortunately i don't have a real grill, i have a foreman grill, which tends to burn the chicken...

any good recipes for BAKED chicken??

[Manfred_Man]

Authentic Paella Valenciana
(makes 8 servings)

1 tbsp olive oil
1/2 (4 lbs) whole chicken (cut into 6 pieces)
1/2 (2 lbs) rabbit (cleaned & cut into pieces)
1 head garlic (cloves separated & peeled)
1 tomato (finely chopped)
1 (15.5 oz) can butter beans
1/2 (10 oz) package frozen green peas
1/2 (10 oz) package frozen green beans
salt to taste
1 tsp mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed

- heat a paella pan over medium-high heat, and coat with olive oil
- add the chicken, rabbit and garlic
- cook & stir until nicely browned
- move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans
- season with paprika and mix well

- fill the paella pan almost to the top with water, measuring the water as you put it in
(this is to help you to determine how much rice to add, as paella pans come in different sizes)
- bring to a boil
- simmer for about 1 hour to make a nice broth

- season with a generous amount of salt, and just enough saffron to make a nice yellow colour
- season with thyme and rosemary if desired
- the goal is to make a rich tasting broth that will soak into the rice to make it delicious
- stir in half as much rice as the amount of water in the pan
- cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.


Note:
Rabbit can be very hard to find so you can just use a whole chicken instead. It also may be easier to use boneless chicken, but then you don't get any fun extras, like hearts and livers. If you do use the hearts and livers, don't put them in until later as they cook very fast. They will however add a nice flavour to the rest of the dish.

Calories: 784; Total Fat: 31.3g; Cholesterol: 82mg; Sodium: 328mg; Total Carbs: 87.3g; Dietary Fibre: 4.6g; Protein: 34.2g

[Manfred_Man]

Best Ever Baked Chicken
(makes 6 servings)

6 bone-in chicken breast halves (with skin)
1/2 cup ranch-style salad dressing
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 tsp cracked black pepper
1/2 tsp cayenne pepper
1 tsp sage
1/2 tsp salt

- marinate the chicken in the ranch dressing overnight (or for at least 4 hours)
- preheat the oven to 450 degrees F (230 degrees C)
- combine the bread crumbs, Parmesan cheese, black pepper, cayenne pepper, sage, and salt
- mix well

- coat the marinated breasts in the breading mixture and place in a 9"x13" baking dish
- bake in the preheated oven for 20 minutes
- then REDUCE HEAT to 350 degrees F (175 degrees C)
- bake for additional 30 minutes or until done and juices run clear


Note:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Calories: 596; Total Fat: 34.7g; Cholesterol: 156mg; Sodium: 837mg; Total Carbs: 14.5g; Dietary Fibre: 0.6g; Protein: 52.9g

[Manfred_Man]

Chicken Saltimbocca
(makes 8 servings)

8 skinless, boneless chicken breast
1/3 cup olive oil
2/3 cup minced garlic
1/2 tsp thyme
1/2 tsp oregano
1 pinch cayenne pepper
salt and pepper to taste
3 tbsp ground sage
1-1/4 lbs thinly sliced prosciutto
1/3 cup butter
1-1/3 cups dry white wine
1-1/2 tbsp chopped fresh sage leaves
salt & pepper to taste
1 tsp cornstarch
water as needed

- flatten the chicken breasts as much as possible
- in a small bowl, combine the oil & garlic and mix together
- brush mixture onto each chicken piece
- season with salt, pepper, thyme, oregano, cayenne pepper & sage
- top with thin layers of prosciutto
- roll up & secure with toothpicks

- in a medium pan, heat wine over medium heat
- add 1 tbsp sage, 1 pinch of salt, 1 pinch of pepper
- reduce wine by 1/3

- in a large skillet, melt butter over medium high heat
- saute rolls evenly on all sides until nicely browned, about 10 minutes
- pour in the wine reduction
- season with remaining fresh sage, and add salt & pepper to taste
- reduce heat to medium-low
- simmer until rolls are cooked through and tender, 15-20 minutes

- thicken wine sauce with cornstarch & water as needed
- heat through & serve

Calories: 595; Total Fat: 43.2g; Cholesterol: 148mg; Sodium: 1595mg; Total Carbs: 4.9g; Dietary Fibre: 0.5g; Protein: 38.5g

[Manfred_Man]

Chicken Rollatini
(makes 8 servings)

8 skinless, boneless chicken breast
1 cup shredded parmesan cheese
2 cloves garlic, finely chopped
3 tbsp butter
1/2 lb thinly sliced prosciutto
1-1/4 lbs mozzarella cheese, sliced
2/3 cup white wine
1/2 cup olive oil
2 pinches cayenne pepper
1 pinch oregano
1 pinch thyme
2 pinches parsley
2 pinches black pepper

- preheat oven to 325 degrees F (165 degrees C)

- small pot, heat wine over medium heat for 5 minutes (do not boil)

- pound chicken breasts flat
- sprinkle liberally with parmesan cheese on both sides
- place a pinch of minced garlic & 1 tsp butter in the centre of each breast
- cover each breast with a layer of prosciutto & mozzarella cheese
- reserve some of the prosciutto to place on top of the chicken
- roll up each chicken breast & secure with toothpicks

- in a 9"x13" baking dish, combine white wine & olive oil
- arrange chicken rolls in dish
- place a small piece of prosciutto on top of each roll, and sprinkle with cayenne pepper, oregano, thyme, parsley, and crushed black pepper
- bake for 30 minutes, or until chicken is no longer pink, and juices run clear

Calories: 662; Total Fat: 47.1g; Cholesterol: 169mg; Sodium: 1165mg; Total Carbs: 2.6g; Dietary Fibre: 0.1g; Protein: 51.8g

[GotHyoRi]

What does sodium do to ur body?

[Manfred_Man]

Originally Posted by GotHyoRi

What does sodium do to ur body?

check out About Sodium

[Manfred_Man]

Guinness Corned Beef
(makes 16 servings)

4 pounds corned beef brisket
1 cup brown sugar
1 (12 oz) can or bottle Guinness

- preheat oven to 300 degrees F (150 degrees C)
- rinse the beef completely and pat dry.
- place the brisket on rack in a roasting pan or Dutch oven
- rub the brown sugar on the corned beef to coat entire beef, including the bottom
- pour the bottle of stout beer around, and gently over the beef to wet the sugar
- cover, and place in preheated oven
- bake for 2 1/2 hours
- allow to rest 5 minutes before slicing

Note:
- during the last hour, you may put vegetables in the roasting pan as well
- try a wedge of cabbage, new potatoes, onion, carrots, etc
- you may need to add a little more beer with your vegetables

Calories: 286; Total Fat: 16.9g; Cholesterol: 61mg; Sodium: 144mg; Total Carbs: 14.3g; Dietary Fibre: 0g; Protein: 16.8g