Down Home Healthy Cooking PLR Ebook

Table of Contents

Right Starts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
ENTRÉES Black Skillet Beef with Greens and Red Potatoes . . . . . . . . . 7
Catfish Stew with Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Baked Fried Chicken Breast with Mixed Vegetables . . . . . 11
20-Minute Chicken Creole. . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Spaghetti with Turkey Meat Sauce . . . . . . . . . . . . . . . . . . . . 15
Baked Pork Chops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Hot ‘n Spicy Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
SIDES Succotash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
New Orleans Red Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Mixed Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Garlic Mashed Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Honey Candied Yams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Chillin’ Out Pasta Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Garden Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
DESSERT Fruit Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Winter and Summer Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Sweet Potato Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Angel Food Cake with Mixed Berries. . . . . . . . . . . . . . . . . . 44
Old-Fashioned Bread Pudding with Apple Raisin Sauce . . 47

Sample Content Preview

Black Skillet Beff with GREENS and RED POTATOES

INGREDIENTS

1 lb beef top round
1½ tablespoon Hot ‘n Spicy Seasoning (see recipe on page 19)
8 red-skinned potatoes, halved
3 cups finely chopped onion
2 cups beef broth
2 large cloves garlic, minced
2 large carrots, peeled, cut into very thin 2½-inch strips
2 bunches (½ lb each) mustard greens, kale, or turnip greens, stems removed, coarsely torn
non-stick cooking spray

Partially freeze beef. Thinly slice across the grain into long strips, ¹/8-inch thick. Thoroughly coat strips with Hot ‘n Spicy Seasoning.

Spray a large, heavy skillet (cast iron is good) with non-stick spray coating. Preheat pan over high heat. Add meat; cook, stirring for 5 minutes.

Add potatoes, onion, broth, and garlic. Cook, covered, over medium heat for 20 minutes. Stir in carrots; lay greens over top and cook, covered, until carrots are tender (about 15 minutes). Serve in large serving bowl, with crusty bread for dunking.

NUTRITION CONTENT

Per Serving Makes 6 servings
calories: 342
total fat: 4g
saturated fat: 1.4g
carbohydrates: 52g
protein: 24g
cholesterol: 45mg
sodium: 101mg
dietary fiber: 10g

Other Details

- 1 Ebook (PDF, DOC), 52 Pages
- 1 Ecover (PNG)
- Year Released/Circulated: 2023
- File Size: 35,548 KB

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