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Tuesday, September 12 2017

Talk about a show-stopping sunday supper! Stew lamb shanks in a sauce of chicken broth, tequila, and wine (why not?!) for a dinner party stunner that practically falls off the bone the moment you touch it with your fork.

INGREDIENTS

2 - oranges
1 - tablespoon vegetable oil
4 - meaty lamb shanks (3 to 4 lb.)
1 - large onion, sliced and separated into rings
1 - fresh jalapeno chile pepper, seeded and finely chopped*
3 - cloves garlic, minced
1/3 - cup tequila
1 1/2 - cups chicken broth
1 - cup chopped tomato
1/2 - cup fruity red wine, such as Pinot Noir
1 1/2 - teaspoons snipped fresh rosemary
1/2 - teaspoon salt
Hot cooked polenta, rice, or pasta


DIRECTIONS

Preheat oven to 350 degrees F. Remove 1 tsp. zest and squeeze 1/2 cup juice from oranges; set aside. In a 4-qt. ovengoing Dutch oven heat oil over medium-high heat. Add lamb shanks and cook until browned on all sides. Remove from Dutch oven.


For sauce, add onion, jalapeno pepper, and garlic to drippings in Dutch oven. Cook 5 minutes or until onion is tender, stirring occasionally. Carefully add tequila. Cook 4 minutes or until nearly evaporated, stirring to scrape up any crusty brown bits.


Stir in orange zest and juice and next five ingredients (through salt). Bring to boiling. Return lamb shanks to Dutch oven. Cover and transfer to oven. Bake 2 to 2 1/2 hours or until meat is tender.


Serve lamb shanks with polenta. Skim fat from sauce; discard. Spoon sauce over shanks and polenta. If desired, sprinkle with additional orange zest and rosemary.


FROM THE TEST KITCHEN
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (Orange-Tequila Lamb Shanks)


Per serving: 579 kcal cal., 12 g fat (3 g sat. fat, 3 g polyunsaturated fat, 4 g monounsatured fat), 150 mg chol., 762 mg sodium, 45 g carb., 4 g fiber, 6 g sugar, 54 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, February 25 2016

ingredients
5    ounces   dried fettuccine
1    tablespoon   extra virgin olive oil
1    teaspoon   finely shredded lemon peel
1      Mint Herb Pesto, below
12      small lamb double rib chops
3    cups   arugula
1    cup   fresh mint leaves
    Pine nuts, toasted
Mint-Herb Pesto
1/2   cup   lightly packed argula
1/2   cup   lightly packed mint
1/2   cup   lightly packed basil
1/4   cup   extra virgin olive oil
2    tablespoons   toasted pine nuts
1    tablespoon   lemon juice
2    cloves  minced garlic
1/4   cup   shredded pecorino cheese
1/2   teaspoon   crushed red pepper
    salt and pepper
   

directions
Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)
Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)
Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.
Mint-Herb Pesto
In blender or food processor combine arugula, mint, basil, olive oil, pine nuts, lemon juice, and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the pecorino cheese and crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 365, Fat, total (g) 22, chol. (mg) 53, sat. fat (g) 5, carb. (g) 21, Monounsaturated fat (g) 12, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 1, pro. (g) 21, vit. A (IU) 486, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 113, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 218, Potassium (mg) 434, calcium (mg) 141, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:32 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 02 2015

ingredients
2    medium  russet potatoes (about 10 ounces total)
1    medium  bulb fennel
1/4   cup   finely chopped onion
1    tablespoon   snipped fresh rosemary
4    cloves  garlic, minced
1    teaspoon   finely shredded lemon peel
1/4   teaspoon   salt
1/8   teaspoon   black pepper
8      lamb rib chops, cut about 1 inch thick (2 to 2 1/2 pounds total)
    Nonstick cooking spray
1      egg white, lightly beaten
1/4   teaspoon   salt
1/8   teaspoon   black pepper
1    tablespoon   canola oil
directions
Peel and coarsely shred the potatoes. Trim the fennel bulb and cut out the core; coarsely shred the fennel bulb. (You should have 1 1/2 cups each of potato and fennel.*) In a medium microwave-safe bowl combine potatoes, fennel, and onion. Cover with vented plastic wrap.
Microwave on 100 percent power (high) 4 to 5 minutes or just until vegetables are tender, stirring once or twice. Drain off any liquid and set potato mixture aside to cool to room temperature.
For rub, in a small bowl combine rosemary, garlic, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Trim fat from lamb chops. Sprinkle rub evenly over chops; rub in with your fingers.
Coat an indoor grill pan with cooking spray. Heat over medium heat. Add the lamb chops. Cook to desired doneness, turning once halfway through cooking. Allow 12 to 14 minutes for medium rare (145 degrees F) or 15 to 17 minutes for medium (160 degrees F).
Meanwhile, for the potato latkes, add the egg white, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the potato mixture. Stir until well mixed. Divide mixture into eight equal portions. Coat a large nonstick skillet with cooking spray. Add the oil. Heat skillet over medium-high heat. Add potato portions to the hot skillet and flatten each portion into a circle about 1/2 inch thick.
Cook the potato latkes about 5 minutes or until golden brown, turning once halfway through cooking time. Serve the latkes with the lamb chops.
Tip
*Test Kitchen Tip:
To make quick work of shredding the potatoes and fennel, use a food processor fitted with a shredding blade.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 276, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 3, carb. (g) 19, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 1, pro. (g) 23, vit. A (IU) 97.18, vit. C (mg) 23.03, Thiamin (mg) 0.15, Riboflavin (mg) 0.26, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.89, sodium (mg) 400, Potassium (mg) 806, calcium (mg) 60.58, iron (mg) 2.7, Starch () 1, Lean Meat () 3, Fat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, March 23 2015

ingredients
1    large  onion, sliced
1    2 pound   boneless lamb leg roast
1/2   teaspoon   lemon-pepper seasoning
1/2   teaspoon   dry mustard
1/2   cup   chicken broth
1/4   teaspoon   lemon zest
1    tablespoon   lemon juice
1    teaspoon   snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2    cloves  garlic, minced
4    large  whole wheat pita bread rounds, halved crosswise
8      lettuce leaves
    Yogurt Sauce (recipe below)
1    small  tomato, seeded and chopped
Yogurt Sauce
1/2   cup   plain low-fat yogurt
1/4   cup   chopped and seeded cucumber
1/2   teaspoon   lemon-pepper seasoning

directions
Place onion in a 3 1/2- or 4-quart slow cooker. Trim fat from roast. In a small bowl combine lemon-pepper seasoning and dry mustard. Sprinkle mixture evenly over the roast; rub in lightly with your fingers. Place roast in cooker. In a small bowl combine broth, lemon zest, lemon juice, rosemary and garlic. Pour over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from cooker. Using two forks, shred meat; discard fat. Place meat in a medium bowl. Using a slotted spoon, remove onion from cooker and stir into meat mixture. Discard cooking liquid in cooker.
To serve, open pita bread halves to form pockets. Place a lettuce leaf in each pita half. Spoon meat into pita halves. Top meat with Yogurt Sauce and chopped tomato.
Yogurt Sauce
In a small bowl stir together yogurt, cucumber and lemon-pepper seasoning. Makes about 1/2 cup.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 293, Fat, total (g) 7, chol. (mg) 76, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 3, pro. (g) 29, vit. A (IU) 1846.43, vit. C (mg) 8.86, Thiamin (mg) 0.34, Riboflavin (mg) 0.4, Niacin (mg) 8.69, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 3.29, sodium (mg) 515, Potassium (mg) 554, calcium (mg) 60.58, iron (mg) 3.78, Vegetables () 1, Starch () 1.5, Lean Meat () 3.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, March 16 2015

ingredients
12    ounces   beef flank steak
12    ounces   skinless, boneless chicken breast
1    12 ounce package  extra-firm water-packed tofu, patted dry
2    tablespoons   toasted sesame oil
2    tablespoons   low-sodium soy sauce
4    teaspoons   lime juice
4    teaspoons   rice vinegar
1    tablespoon   toasted sesame seeds
2    teaspoons   minced fresh ginger
4    cloves  garlic, minced
1/2   teaspoon   crushed red pepper
12    10 inches   wooden or metal skewers
1/2   cup   plain fat-free yogurt
3    tablespoons   peanut butter
    Snipped fresh cilantro (optional)
directions
Trim fat from beef. Thinly slice beef and chicken into bite-size strips. Cut tofu into 1-inch cubes. Place beef, chicken, and tofu in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sesame oil, soy sauce, lime juice, rice vinegar, sesame seeds, ginger, garlic, and crushed red pepper. Set aside 2 tablespoons of this mixture.
Pour remaining marinade over meat and tofu; seal bag. Turn to coat. Marinate in the refrigerator for 1 hour. If using wooden skewers, soak them in water for 30 minutes before using.
Drain beef, chicken, and tofu, discarding marinade. On four wooden or metal skewers, thread beef, accordion-style. On another four skewers, thread chicken, accordion style. Skewer cubes of tofu on remaining four skewers, leaving a 1/4-inch space between pieces.
Place filled skewers on a greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until beef is slightly pink in the center and chicken is no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from heat about 6 to 8 minutes, turning once halfway through broiling.)
Meanwhile, in a small bowl combine yogurt and peanut butter. Add the 2 tablespoons reserved marinade mixture. Stir to combine.
Serve satay skewers with yogurt dipping sauce. If desired, garnish with cilantro.
Tip
Chicken Satay Skewers:
Nutrition Facts (per each Chicken Satay Skewer): 153 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 201 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat. Carb choice: 0.

Tip
Tofu Satay Skewers:
Nutrition Facts (per each Tofu Satay Skewer): 143 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 122 mg sodium, 5 g carb (1 g fiber, 1 g sugars), 11 g pro. Exchanges: 1.5 lean meat, 1 vegetable, 1 fat. Carb choice: 0.

Tip
Beef Satay Skewers:
Nutrition Facts (per each Beef Satay Skewer): 177 cal., 9 g total fat (3 g sat. fat), 53 mg chol., 169 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat, 1 fat. Carb choice: 0.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 177, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 3, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 20, vit. A (IU) 18.75, vit. C (mg) 0.94, Thiamin (mg) 0.08, Riboflavin (mg) 0.13, Niacin (mg) 6.28, Pyridoxine (Vit. B6) (mg) 0.56, Folate (µg) 16.08, Cobalamin (Vit. B12) (µg) 0.96, sodium (mg) 169, Potassium (mg) 350.87, calcium (mg) 45.22, iron (mg) 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 07:56 am   |  Permalink   |  0 Comments  |  Email
Monday, September 29 2014
Fast & Easy Shepherd's Pie Recipe
ingredients
 
  • 2    pounds   potatoes, such as russet, peeled and cubed
  • 2    tablespoons   reduced-fat sour cream or softened cream cheese
  • 1      egg yolk
  • 1/2   cup   vegetable or chicken broth
  • 1    tablespoon   extra-virgin olive oil (1 turn of the pan)
  • 1 3/4   pounds   ground beef or ground lamb
  •     Salt and freshly ground black pepper
  • 1      carrot, peeled and chopped
  • 2    tablespoons   butter
  • 2    tablespoons   all-purpose flour
  • 1    cup   beef stock or broth
  • 2    teaspoons   Worcestershire sauce
  • 1/2   cup   frozen peas (a couple of handfuls)
  • 1    teaspoon   sweet paprika
  • 2    tablespoons   chopped fresh parsley leaves
  • 1/2   cup   shredded cheese
 
directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and chicken or vegetable broth. Add mixture into potatoes and mash until potatoes are almost smooth.
 
 
Meanwhile preheat a large skillet over medium-high heat. Add oil to hot pan with beef or lamb. Season the meat with salt and pepper. Brown and break up meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables. Stir in peas.
 
 
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon (or scoop) potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until potatoes are evenly browned, and serve. Makes 4 adult or 8 child-size servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 345, Fat, total (g) 15, chol. (mg) 72, sat. fat (g) 6, carb. (g) 28, fiber (g) 2, pro. (g) 25, sodium (mg) 312, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Monday, June 02 2014
Minty Pasta Salad & Lamb Dinner
ingredients
 
  • 5    ounces   dried fettuccine
  • 1    tablespoon   extra virgin olive oil
  • 1    teaspoon   finely shredded lemon peel
  • 1      Mint Herb Pesto, below
  • 12      small lamb double rib chops
  • 3    cups   arugula
  • 1    cup   fresh mint leaves
  •     Pine nuts, toasted
Mint-Herb Pesto
 
  • 1/2   cup   lightly packed argula
  • 1/2   cup   lightly packed mint
  • 1/2   cup   lightly packed basil
  • 1/4   cup   extra virgin olive oil
  • 2    tablespoons   toasted pine nuts
  • 1    tablespoon   lemon juice
  • 2    cloves  minced garlic
  • 1/4   cup   shredded pecorino cheese
  • 1/2   teaspoon   crushed red pepper
  •     salt and pepper
  •    
 
 
directions
Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)
 
 
Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)
 
 
Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.
 
 
Mint-Herb Pesto
In blender or food processor combine arugula, mint, basil, olive oil, pine nuts, lemon juice, and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the pecorino cheese and crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.
 
 


 
nutrition information
Per Serving: cal. (kcal) 365, Fat, total (g) 22, chol. (mg) 53, sat. fat (g) 5, carb. (g) 21, Monosaturated fat (g) 12, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 1, pro. (g) 21, vit. A (IU) 486, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 113, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 218, Potassium (mg) 434, calcium (mg) 141, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:05 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 23 2014
Moroccan Lamb
ingredients
 
  • 2    pounds   boneless lamb shoulder roast
  • 2    tablespoons   olive oil
  • 1      medium onion, chopped (1/2 cup)
  • 2      cloves garlic, minced
  • 1    tablespoon   grated fresh ginger
  • 2 1/2   cups   water
  • 1    6 ounce package  long grain and wild rice mix
  • 1/2   teaspoon   coarsely ground black pepper
  • 1/4   teaspoon   ground cinnamon
  • 1/8 - 1/4   teaspoon   cayenne pepper
  • 2      medium yellow summer squash, cut into 1-inch pieces (2-1/2 cups)
  • 1    8 ounce package  fresh mushrooms, halved or quartered (about 3 cups)
  • 3/4   cup   dried apricots
  • 1/2   cup   raisins
  • 1/2   cup   dried tart cherries
 
directions
Trim fat from lamb; cut meat into 1-inch pieces. In a very large skillet heat oil over medium heat. Add half of the lamb and brown on all sides; remove lamb from skillet using a slotted spoon. Add remaining lamb, the onion, garlic, and ginger to skillet. Cook until meat is brown and onion is tender, stirring occasionally. Return all meat to skillet. Add water. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 minutes.
 
 
Add rice mix and seasoning packet, black pepper, cinnamon, and cayenne pepper to lamb mixture. Return mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add squash, mushrooms, apricots, raisins, and cherries to lamb mixture. Simmer, covered, about 10 minutes or until squash is just tender. Makes 6 to 8 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 610, Fat, total (g) 31, chol. (mg) 102, sat. fat (g) 12, carb. (g) 54, Monosaturated fat (g) 14, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 18, pro. (g) 32, vit. A (IU) 680, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 490, Potassium (mg) 939, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:43 am   |  Permalink   |  0 Comments  |  Email
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