PREPARE: Beef Curry With Peas And Grape Tomatoes

Pax: 4 servings

Prep: 10 mins

Cook: 15 mins

Carb Grams Per Serving: 63

Ingredients

- 8 ounces rice noodles

- 1 tablespoon canola oil

- 3/4 pound lean ground beef

- 1 teaspoon salt

- 1 medium red onion, diced

- 1 tablespoon minced fresh ginger

- 1 clove garlic, minced

- 2 teaspoons mild curry powder

- 1/4 teaspoon garam masala

- 2 cups halved grape tomatoes

- 1 1/2 cups frozen green peas, boiled 1 minute and drained

- 1/4 cup light coconut milk

- 2 dashes Worcestershire sauce

- 1 tablespoon freshly squeezed lime juice

- Chopped cilantro, for garnish

Directions

- Cook noodles according to package directions; drain.

- Meanwhile, heat 2 teaspoons oil in a large skillet over high heat.

- Add ground beef and saute until browned, about 3 minutes.

- Use a slotted spoon to transfer meat to a bowl; season with 1/4 teaspoon salt and set aside.

- Reduce heat to medium high.

- Pour fat from skillet and add remaining oil.

- Add onion; saute until translucent, about 3 minutes.

- Add ginger and garlic; saute 1 minute.

- Mix in curry powder and garam masala; saute until fragrant, about 30 seconds.

- Reduce heat to medium.

- Add tomatoes and remaining salt; cook, stirring occasionally, 5 minutes.

- Add beef, peas, coconut milk and Worcestershire sauce; bring to a simmer.

- Serve over rice noodles, topped with lime juice and cilantro.

Servings Per Recipe: 4

PER SERVING: 472 cal., 14 g total fat (4 g sat. fat), 63 g carb. (5 g fiber), 23 g pro.



Tourism Observer

PREPARE: Grilled Ribeye (Rib) Pork Chops

4 Servings • 10 Min. Prep Time • 30 Min. Cook Time

Ingredients

- 4 ribeye (rib) pork chops, about 1-in. thick

- salt and pepper, to taste

- olive oil, for brushing grill grate

Spicy BBQ Sauce:

- 1 tsp. olive oil

- 1/2 yellow onion, chopped

- 1/4 c. ketchup

- 1 Tbsp. brown sugar

- 1 Tbsp. Worcestershire sauce

- 1 Tbsp. apple cider vinegar

- 1/4 tsp. cayenne pepper

Chive Mashed Potatoes:

- 3 russet potatoes, peeled and chopped into 1-in. cubes

- 2 Tbsp. chives, chopped

- 3 Tbsp. heavy cream

Directions:

1. Preheat the grill over medium high heat and brush with olive oil.

Season the chops with a generous amount of salt and pepper on both sides.

2. Place pork on the grill for 8-9 min., turning once halfway through, until cooked to an internal temperature of 145°F.

Remove pork from the grill, tent it with foil; let it rest for 3 min.

3. To make the mashed potatoes, add potatoes to a pot with water, over high heat and boil for 15 min.

Drain the water and add the heavy cream. Mash the potatoes until smooth. Stir in the chopped chives, salt and pepper.

4. To make the Spicy BBQ Sauce, heat the oil in a pot over medium heat.

Sauté the onion until soft and add ketchup, brown sugar, Worcestershire, vinegar, and cayenne.

Simmer for 15 min.

so the sauce thickens and turn off heat. Once cooled, puree the sauce in a blender.

Serve the chops alongside the potatoes and a spoonful of BBQ sauce.

* (1 serving: 1 chop, 1/2 cup mashed potatoes and 2 tablespoons sauce)

* Oil is not included in the nutritional value since it's for brushing the grill, vs. the chops

* To give the potatoes a bit of extra decadence, without the work, incorporate a small spoonful of mascarpone or cream cheese for a creamy finish.

Calories: 330 Total Fat: 10g Saturated Fat: 4g Cholesterol: 65mg Total Carbs: 38g Fiber: 2g Protein: 65g Sodium: 270mg


Serve And Enjoy Your Meal



Tourism Observer
www.tourismobserver.com

PREPARE: Spicy Mary Ham Steaks

6 Servings • 10 Min. Prep Time • 15 Min. Cook Time • 8 Hrs. Marinate Time

Ingredients

- 2 smoked bone-in ham slices, each about 1 lb. and 1/2 in. thick

- 2 1/2 c. extra spicy Bloody Mary mix

- 1 Tbsp. packed brown sugar

- 1 tsp. cider vinegar

- 1/2 tsp. Worcestershire sauce

Spicy Mary Salsa:

- 2 medium tomatoes, seeded and chopped

- 1 orange, peeled, sectioned and chopped

- 2 stalks celery, chopped

- 2 green onions, sliced

- 1 jalapeno chile, seeded and finely chopped *(optional)

- 1/2 c. reserved bloody mary marinade

TO PREVENT BURNING OF SKIN AND EYES, do not touch jalapeno chile with your bare hands.

Wear plastic or rubber gloves to finely chop chile and afterwards wash hands well with soap and water.

Directions:

1. Stir together Bloody Mary mix, brown sugar, vinegar and Worcestershire sauce in medium bowl. Set aside 3/4 c. Bloody Mary marinade.

2. Place ham slices in large, resealable bag. Pour remaining 1 3/4 c. Bloody Mary marinade over ham; close bag to seal. Turn bag to evenly coat ham with bloody Mary marinade; place in baking dish. Refrigerate for 6-8 hrs., turning bag occasionally.

3. Remove ham from marinade; discard marinade from ham. Prepare a medium-hot fire in grill. Grill ham, uncovered, over direct heat for 5-8 min. or until heated through, turning ham slices over halfway during grilling and brushing often with 1/4 c. of the reserved marinade.

4. Transfer ham to cutting board and cut into serving-size pieces. Serve with salsa.

Spicy Bloody Mary Salsa:

1. Stir together tomatoes, orange, celery, onions and chile, if desired, in medium bowl.

Add reserved marinade. Gently toss until tomato mixture is coated. Makes about 3 c.

* Nutrition information is for Ham Steaks only.

* Salsa Nutrition:

Calories: 4 cal.

Fat: 0 grams

Cholesterol 0 milligrams

Carbohydrates: 1 gram

Protein: 0 grams

Sodium: 15 milligrams

Saturated Fat: 0 grams

Fiber: 3 grams

Serve And Enjoy Your Meal



Tourism Observer
www.tourismobserver.com