Favorite Meat Recipes

Crab and Salmon Dip This meat recipe provides a dip that is great with celery or whole wheat crackers

INGREDIENTS:

2 tablespoons butter

1 small onion, finely chopped

1 (8 ounce) package cream cheese, softened

1 cup plain yogurt

2 (6 ounce) cans lump crabmeat, drained

6 ounces smoked salmon, chopped

1/4 teaspoon garlic salt

1 pinch ground black pepper

1 tablespoon chopped Italian flat leaf parsley

DIRECTIONS:

Melt butter in small skillet over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Set aside to cool.

Stir together cream cheese, yogurt , crab meat, and salmon in a bowl. Stir in cooled onion. Season with garlic salt and black pepper. Pour mixture into a shallow serving bowl and sprinkle with parsley

Low Fat Baked Chicken This simple low fat meat recipe is a winner for dinner.

INGREDIENTS:

4 skinless, boneless chicken breasts

4 cups plain non-fat yogurt

2 cups cornflakes cereal

DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C). Crush the cornflake crumbs between 2 pieces of wax paper. Dip the chicken breasts in the yogurt, coating both sides. Roll in crushed cornflake crumbs to coat all sides, then place in a 9x13 inch baking dish. Bake the chicken in the preheated oven for 30 minutes.

Chicken Piccata Enjoy dinner when you add this low fat meat recipe.

INGREDIENTS:

8 ounces lowfat plain yogurt

4 boned and skinned chicken breast halves

1/2 cup all-purpose flour

1 teaspoon paprika

salt and pepper to taste

1 tablespoon olive oil

1 teaspoon margarine

1 1/2 tablespoons lemon juice

1 cup white vermouth

2 cloves garlic, minced

1/2 cup lemon juice

1/2 cup water

2 tablespoons capers

DIRECTIONS:

Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight. Rinse chicken, and pat dry with paper towels. In a bowl, stir together flour, paprika, salt, and pepper. Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat.

Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm. Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half. Return chicken to the pan, and simmer 3 minutes.

Sauteed Chicken and Shrimp This meat recipe combines chicken and shrimp to create a delicious addition to any meal.

INGREDIENTS:

5 tablespoons olive oil, divided

1 (8 ounce) package sliced fresh mushrooms

1 onion, chopped

2 cloves garlic, chopped

1 pound large shrimp, peeled and deveined

1 1/4 teaspoons salt, divided

4 skinless, boneless chicken breast halves - cut into 1 inch cubes

3 tablespoons whole wheat flour, divided

1/4 cup dry white wine

1 1/4 cups water

Ground black pepper to taste

DIRECTIONS:

Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside. Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.

In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture. Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute. Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

Asian Grilled Salmon If you have never had salmon like this before, it's a must try!

INGREDIENTS:

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

2 tablespoons Dijon mustard

3 tablespoons good soy sauce

6 tablespoons good olive oil

1/2 teaspoon minced garlic

DIRECTIONS:

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Super Duper Burger This awesome will be the life of any party!

INGREDIENTS:

1 tablespoon olive oil

1 small red onion, diced

1 tablespoon minced garlic

3/4 cup plain lowfat yogurt

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon mustard powder

1 teaspoon garlic powder

1 tablespoon horseradish

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

2 tablespoons Worcestershire sauce

2 tablespoons low-sodium soy sauce

1 tablespoon chipotle-flavored hot sauce

2 pounds lean ground beef

DIRECTIONS:

Add olive oil to a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth.

Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour. Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across. Grill burgers until no longer pink in the center, about 6 minutes per side.

Kung Pao Shrimp A delicious Chinese favorite.

INGREDIENTS:

½ lb of medium shrimp, peeled and deveined.

6 dried chili peppers.

3 cloves of garlic, minced.

2 medium green onions, minced.

1 medium white onion, diced.

½ red bell pepper, chopped.

½ green bell pepper, chopped.

½ cup of cashew nuts, roasted.

2 tablespoons of olive oil.

1 ½ tablespoons of chili garlic sauce.

1 ½ tablespoons of oyster sauce.

1 teaspoon of rice vinegar.

½ teaspoon of ground white pepper.

DIRECTIONS:

Mix the chili garlic sauce, oyster sauce and rice vinegar. Set aside.

Heat the olive oil in a medium pan over a medium-high heat.

Add the minced garlic and saute until light brown (about 3 minutes).

Add the cashews nuts, dried chilis, red and green bell peppers and onion. Stir-fry until onion starts to go clear, (about 4 minutes).

Add the shrimp, stirring occasionally until they start to turn pink.

Add the chili garlic sauce mixture and pepper, stirring to combine.

Cook until the shrimp are are cooked through (about another 3 minutes).

Garnish with green onions and Serve.

Grilled Steak with Wasabi Yogurt Cream

Grilled steak at it's best. Enjoy this awesome meat recipe.

INGREDIENTS:

4 beef eye round steaks, cut 3/4 inch thick (about 4 ounces each)

1-1/2 cups plain low fat yogurt, divided

1 tablespoon finely chopped fresh ginger

1 tablespoon finely chopped garlic

1/2 to 1 teaspoon wasabi paste

DIRECTIONS:

Combine 1/2 cup yogurt, ginger and garlic in small bowl. Place beef steaks and yogurt mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Meanwhile line a strainer with paper towels; set over small bowl. Place remaining 1 cup yogurt in strainer.

Cover; let drain in refrigerator 30 minutes or as long as overnight to thicken. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 19 minutes for medium rare doneness, turning occasionally. (Do not overcook.)

Meanwhile combine thickened yogurt and wasabi paste. Set aside. Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi- yogurt mixture.

Grilled Shrimp A delicious part of a meal or appetizer.

INGREDIENTS:

16 jumbo shrimp, deveined in shell, raw

Extra-virgin olive oil, about 1/2 cup for brushing

Coarse salt and black pepper

2 lemons, halved

DIRECTIONS:

Preheat griddle or grill pan over high heat. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat. Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Grilled Garlic Shrimp

Grilled shrimp at it's best. Enjoy this awesome meat recipe.

INGREDIENTS:

2 large cloves of garlic, chopped

1/2 cup extra-virgin olive oil

16 large head-on jumbo shrimp in the shell, shells split down the back

Kosher salt and freshly ground black pepper

DIRECTIONS:

Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.