Food For Thought
Need a vacation? Take a taste tour of Europe!
By: Leanne Ely
Dear Friends,
What if we could hit London, Amsterdam and Munich in the same day? We may not be able to physically see everything, but we could certainly taste our way through all three fabulous cities, couldn’t we?
Here are three tastes from three European favorites, enjoy!
Peter’s English Sausage Rolls
Makes about 12
My British father (Peter) made these when I was growing up. I liked to dip them in mustard; my dad ate them plain. They’re greasy and tasty all at the same time. Something you exercise that 10% rule with! (90% of the time, you eat really healthy. 10% of the time you have fun!).
1 pound sausage meat (my dad used Farmer John’s bulk breakfast sausage)
1 (17 ounce) package frozen pastry sheets (Pepperidge Farm), thawed
1 egg, beaten
Dijon mustard (optional)
Preheat oven to 400 degrees.
Unfold the pastry sheets carefully, and cut along the fold lines to make 6 equal squares; there are 2 sheets, so you will have 12 squares total.
Divide the sausage into 12 pieces and roll them into little logs. Now roll the dough around the logs, place on a jelly roll pan and brush with the beaten egg.
Bake for about 20 minutes or until they are puffed and golden and the sausage is cooked inside.
Next up on our tour is Amsterdam. The Dutch have a ground beef casserole called Mansaka that isn’t a lot like this one, but I know you’ll love this!
Mexican Casserole
Serves 6
3 cups penne rigate or mostaccioli (8 oz.) – uncooked
1/2 pound extra lean ground beef — cooked and drained
1 tablespoon olive oil
1 small onion — chopped
1 small red bell pepper — chopped
1 27 1/2-ounce jar spaghetti sauce
1 1/2 cups black beans (14 oz. can) — drained and rinsed
1/3 cup water
1 4-ounce can chopped green chilies — drained
1/2 .75-ounce package reduced-sodium taco seasoning mix — if available or use regular
1/2 cup low-fat Monterey Jack cheese (2 oz.)
Cook pasta according to package directions and drain.
In a skillet, brown your beef and drain well, blotting with paper towels to pick up the extra grease. Meanwhile, in large saucepan over medium heat, heat oil; add onion and red pepper.
Cook 5 minutes, stirring occasionally, or until tender. Add cooked beef to onion/pepper mixture, mixing well.
Add remaining ingredients except cheese; heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes.
Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese.
Per Serving: 326 Calories; 14g Fat; 14g Protein; 58g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 994mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
SERVING SUGGESTIONS: Serve with a big green salad and a bowl of those cute baby carrots!
VEGETARIANS: Skip the beef and you’re there!
Last but not least, let’s head to Germany!
Oktoberfest Kielbasa
Serves 6
6 green apples, peeled, cored, chopped
2 large onions, chopped
1 (32 ounce) package or jar of sauerkraut
1/4 cup brown sugar
2 pounds kielbasa sausage (Hillshire Farms makes a good low-fat variety), sliced diagonally
In a large skillet, bring the apples, onions and sauerkraut to a simmer over a medium heat. Once the apples have softened and onions have wilted, add the brown sugar and mix well. Now add the sausage pieces, simmer for another 5 minutes and serve!
Love,
Leanne
Want to make your own mixes? Try our Ultimate Mixes E book!
