Grandmas Old School Beef Stroganoff

Beef Stroganoff Note: This is one of the many quick and easy recipe that tastes fabulous with minimal effort thanks largely to sour cream. You can fix this meal in less than 30 minutes. Because it is so easy to do – and tastes absolutely delicious – it is a great meal to serve at your dinner parties. The dish is absolutely best if you use beef tenderloin. There is little waste, and you are better off serving smaller portions than using a lesser-quality in larger amounts. This is great served over any type of pasta.Serving size,1 1/3 cups. Carbs per serving5.4 grams of carb. NUMBER OF SERVINGS: 4.Ingredients:1 ½ pounds beef tenderloin trimmed wellsalt to tastefreshly ground pepper to taste12 ounces small button mushrooms 2 Tablesps coconut oil1 ounce butter¾ cup stock or broth2 Teasps Wondra flour¾ cup sour cream2 Tablesps freshly chopped parsley (or small sprigs)Pound meat thin. Cut in strips about ¼ inch wide and 2 inches long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.Wipe mushrooms clean with a damp paper towel. Trim off hard ends of stems.Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes total. Remove meat to a holding plate. Add the butter to the skillet. Reduce heat to medium-low. Ad the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low. Add the meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.**Sub-Note: If you are not prepared to serve the meal promptly after you have added the flour and stirred the stock, remove the pan from the heat until you are. (If this is going to take longer than 30 minutes, refrigerate everything until you are ready.) Reheat mushrooms and stock in skillet until bubbly. Proceed with recipe.

Grandmas Old School Creamy Coleslaw

Creamy Coleslaw
Red and green cabbage and bright orange carrots make a colorful, healthful combination. For an especially nutty flavor, use Savoy instead of regular green cabbage.
Ingredients
3 tablespoons reduced-fat mayonnaise
3 tablespoons nonfat plain yogurt
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1 teaspoon sugar
1/2 teaspoon caraway seed, or celery seed (optional)
Salt and freshly ground pepper, to taste
2 cups shredded red cabbage, (1/4 of a small head)
2 cups shredded green cabbage, (1/4 of a small head)
1 cup grated carrots, (2 medium)
Directions
1. Combine mayonnaise, yogurt, mustard, vinegar and sugar in a large bowl. Add caraway seed (or celery seed), if using. Season with salt and pepper. Add cabbage and carrots and toss well.
Nutrition Information
Per serving
Calories: 49
Carbohydrates: 7g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 0g
Protein: 1g
Cholesterol: 2mg
Dietary Fiber: 2g
Potassium: 174mg
Sodium: 153mg
Nutrition Bonus: 50% dv vitamin a, 22 mg vitamin c (35% dv).
SERVES: 4
PREP TIME: 20 minutes
TOTAL TIME: 20 minutes

Grandmas Old School Meatloaf

Blue Ribbon Meatloaf
In revisiting this classic, we put the meat back in the "loaf" by using ultra-lean ground beef and turkey. With fresh whole-wheat breadcrumbs and beer-simmered sweet onions, you’ll never notice the missing fat.
Ingredients
2 teaspoons canola oil
1 each medium sweet onion, chopped (2 cups)
1 12-ounce bottle dark or amber beer
1 teaspoon dried thyme leaves
1 teaspoon dry mustard
3/4 teaspoon salt
Freshly ground pepper to taste
1 1/4 pounds lean ground beef
1 1/4 pounds lean ground turkey
1 cup fresh whole-wheat breadcrumbs (see Tip)
1/4 cup chopped fresh parsley
1 each large egg, lightly beaten
1 each egg white, lightly beaten
Directions
1. Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
3. Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.
4. Bake the meatloaf until an instant-read thermometer registers 160° when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich.
Nutrition Information
Per serving
Calories: 275
Carbohydrates: 8g
Fat: 13g
Saturated Fat: 4g
Monounsaturated Fat: 4g
Protein: 29g
Cholesterol: 104mg
Dietary Fiber: 1g
Potassium: 202mg
Sodium: 353mg
SERVES: 8
TOTAL TIME: 2 hours






RECIPE TIPS:
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Grandmas Old School Barbecue Pulled Chicken

Barbecue Pulled Chicken
This fanciful recipie of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course.
Ingredients
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
Directions
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Nutrition Information
Per serving
Calories: 184
Carbohydrates: 8g
Fat: 8g
Saturated Fat: 2g
Monounsaturated Fat: 3g
Protein: 20g

BUYING HEALTHY

What to put in your shopping cart !!!!
EGGS
FRUIT; berries , grapefruit , lemon , lime , green apples , avocado
Fresh coconut , banannas , kiwi , grapes , pears. all fresh.
MEATS; all beef , poultry , fish , pork and lamb .
VEGETABLES ; all fresh and unblemished.
OILS ; olive,flax seed and cold pressed coconut oil
NUTS ;raw nuts like pecans , almonds , walnuts and cashews
Dairy ; organic butter , plain yogurt and real sour cream

Healthy Eating

We all Want to eat healthy but it is hard to modern day shop and get
Good results .It seams crazy but it is true. Shopping needs to go back
To old school so we can get are proper nutrition that we need.
There are many kinds of foods in stores that are BAD and in the same
Stores they have a wide range of food and drink that is very GOOD for you.
what we need to do for are family and friends is to start buying GOOD.
I will share old school recipies,grandmas forgotten secrets to all
Loose pounds ,Feel better,Sleep better,Look younger just by
Changing BAD food to GOOD food
Don

Old school cooking for good health

Eating like our grand parents did will be the way
we will have to eat to survive.
Old school cooking like grandma

Don