Diet Recipes Blog

Bulgarian Ground Meat Sandwiches recipe - 177 calories

Ingredients:
1 lb ground beef or pork
10 slices bread
1 onion, chopped
1 large egg
1 tablespoon dried thyme or oregano or savory
ground coriander
ground cumin
ground ginger
salt, to taste
freshly ground black pepper, to taste

Preparation:
1. Combine all the ingredients in a bowl and knead well (the mixture should be soft enough to spread - if it’s not, add an extra egg).
2. Spread the mixture over the bread slices and place in an oven at medium to high heat.
3. Bake for about 5-10 minutes (or until the meat is golden and cooked through).

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Ham and Swiss Cheese Pinwheels recipe - 54 calories

Ingredients:
1 (8 ounce) can refrigerated crescent dinner roll
2 tablespoons Swiss cheese, grated
8 ounces ham steak, small diced
1/4 cup cream cheese, spreadable light type
2 tablespoons no-fat sour cream
1 tablespoon dill pickle relish
1 teaspoon grainy mustard
1/2 teaspoon of your favorite hot sauce

Preparation:
1. Preheat the oven to 375 degrees F.
2. Unroll the crescent roll dough on a lightly floured surface; pinch together the perforations.
3. Roll the dough to about 12×12 inch square.
4. Stir together the rest of the ingredients until well blended; taste and add more mustard and hot sauce if desired.
5. Spread the filling mixture over the rolled out dough, leaving half an inch clear on all sides. Roll the dough with filling, jelly roll style, tucking in the sides and sealing the end with a little water.
6. Chill in the refrigerator for about 15 minutes.
7. Cut into half inch slices (or thicker if you wish). Place an inch apart on a veggie sprayed non-stick baking sheet.
8. Bake for about 10-15 minutes (or until golden). Serve warm.

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Azumaya Egg Rolls recipe - 148 calories

Ingredients:
20 large square egg roll wraps
1 lb ground beef (or ground pork or ground chicken)
2 cups of finely chopped cabbage
3 green onions, finely chopped
1/2 cup of shredded carrots
1/4 lb bean sprouts
1 teaspoon of minced ginger
vegetable oil (for frying)
2 tablespoons oyster sauce
black pepper (to taste)
sweet and sour sauce

Preparation:
1. In a wide skillet, stir-fry the meat and ginger over high heat for about 2-3 minutes (untily lightly browned).
2. Add the cabbage, green onions, bean sprouts and carrot; cook for about 2 minutes.
3. Stir in the oyster sauce and season to taste with black pepper.
4. Remove from the heat and let the mixture cool.
5. Use 2 tablespoons for each egg roll.
6. To wrap: place the filling diagonally on the wrapper, fold the corner over the filling, roll roughly half-way to cover the filling, fold up both sides roughly against the filling; moisten the ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
7. Deep fry them in oil (in a wok or skillet over the stove) for about 2-3 minutes (until golden brown), turning occasionally.
8. Drain on paper towels.
9. Serve warm with sweet and sour sauce.

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