A Delightful Recipe for Celine.

[Guest guest]

Hello Celine,

I have many recipes but this is an amazing combination:

Roasted Fillet of Beef -- Serves 12

Ingredients:

1 tenderloin of beef (about 3.5+ lbs) -- order ahead of time w/your local

butcher

3 cloves of garlic, thinly slivered

1 tbl extra virgin olive oil

Coarse salt and coarsely ground black pepper, to taste

Preheat the oven to 425 degrees.

With the point of a small, sharp knife, cut small slits into the meat and insert

garlic slivers. Brush the met with the olive oil and rub it with salt and

pepper.

Place the meat on a rack in a shallow roasting pan and roast it for 15 mins.

Reduce the temperature to 350 degrees and roast 20 mins more for medium-rare

(add 5 mins for medium). Let the roast rest at room temperature for 20 mins

before slicing. Cut the tenderloin about 1/2 " thick; arrange the slices on a

platter. Serve with Mustard Horseradish Sauce.

3 oz/serving: 180 cals; no carbs; 22g protein; 9g fat; 65mg cholesterol.

Mustard Horseradish Sauce:

Ingredients:

1/3 cp Dijon-style mustard

1/3 cp sour cream

1/4 cp mayonnaise

1/4 cp well-drained prepared white horseradish

Combine ingredients in a small bowl. Regrigerate, covered, until needed.

Makes 1 1/4 cps. Per tablespoon: 35 cals; 1g carbohydrate; no protein; 4g fat;

5mg cholesterol.

Summery Salad -- Serves 12

For the vinaigrette:

2 small cloves of garlic

1/2 tsp coarse salt

1/4 cp red-wine vinegar

1 tbl Dijon-style mustard

1/2 tsp sugar

Coarse black pepper, to taste

1/2 cp extra-virgin olive oil

1 pound each tender green beans and wax beans (ends trimmed), blanched

1/2 pound sugar snap peas (strings removed), blanched

6 large ripe tomatoes, halved lengthwise, then cut into very thin wedges

2 lrg shallots, slivered

1.5 cps whole fresh basil leaves, rinsed, patted dry and slivered

Salt and pepper, to taste

Prepare the vinaigrette: Mince the garlic with the salt and place it in a small

bowl with the vinegar, mustard, sugar and pepper. Mix well. Slowly drizzle in

the oil, whisking constantly. Set aside.

Prepare the salad: Place the beans, sugar snap peas, tomatoes, shallots and

basil in a large bowl. Season with salt and pepper; toss well. Just before

serving, combine with the vinaigrette. Serve at room temperature.

Per serving: 150 cals; 14g carbohydrates; 3g protein; 9g fat; no cholesterol.

While this dish is visually pretty and healthy, it is a bit time consuming to

pull together. You may want to ask for some help with trimming the beans and

snap peas. However, it is a delightful way to initiate conversation and laughter

Current mood: determined.

Make Notes

6th April, 2006. 3:37 am. Turkey Tenderloin with Sun-Dried Tomato-Mushroom

Sauce

Turkey Tenderloin with Sun-Dried Tomato-Mushroom Sauce -- Serves 4

1 lb turkey tenderloin, cut into four pieces

2 tbls seasoned bread crumbs

1 tsp extra virgin olive oil

1/4 cp defatted chicken broth

1/2 cp chopped onions

1 tsp minced garlic

1/2 cp diced carrots

1/2 cp diced celery

1 cp sliced mushrooms

2 oz dry-pack sun-dried tomatoes, chopped

1 cp chopped tomatoes

1/2 tsp dried rosemary, crushed

salt and ground black pepper

Place the turkey and bread crumbs in a resealable plastic storage bag; shake

well.

Coat a 10 " no-stick skillet with no-stick cooking spray and set it over

medium-high heat; add the oil. When the oil is hot, add the turkey. Cook for 3

minutes on each side. Place the turkey on a plate.

Add the broth, onions, garlic, carrots, celery, mushrooms, sun-dried tomatoes,

tomatoes and rosemary to the skillet. Cook and stir for 5 minutes. Add the

turkey and cover. Reduce the heat to medium; cook for 20 minutes, or until the

turkey is no longer pink in the center.

Prep time: 10 mins

Cook time: 30 mins

Per serving: 203 cals; 4g fat; 2.8g dietary fiber; 44mg cholesterol; 201 mg

sodium

CELINE WYLIE wrote:

,

Please do forward on those yummy recipes. If you want to forward them directly

to emails mine is wyliecw@...

Thanks in advance

Celine

[Guest guest]

Thank you so much . These look so yummy! I am excited to try them.

Celine:)

A Delightful Recipe for Celine.

Hello Celine,

I have many recipes but this is an amazing combination:

Roasted Fillet of Beef -- Serves 12

Ingredients:

1 tenderloin of beef (about 3.5+ lbs) -- order ahead of time w/your local

butcher

3 cloves of garlic, thinly slivered

1 tbl extra virgin olive oil

Coarse salt and coarsely ground black pepper, to taste

Preheat the oven to 425 degrees.

With the point of a small, sharp knife, cut small slits into the meat and

insert garlic slivers. Brush the met with the olive oil and rub it with salt and

pepper.

Place the meat on a rack in a shallow roasting pan and roast it for 15 mins.

Reduce the temperature to 350 degrees and roast 20 mins more for medium-rare

(add 5 mins for medium). Let the roast rest at room temperature for 20 mins

before slicing. Cut the tenderloin about 1/2 " thick; arrange the slices on a

platter. Serve with Mustard Horseradish Sauce.

3 oz/serving: 180 cals; no carbs; 22g protein; 9g fat; 65mg cholesterol.

Mustard Horseradish Sauce:

Ingredients:

1/3 cp Dijon-style mustard

1/3 cp sour cream

1/4 cp mayonnaise

1/4 cp well-drained prepared white horseradish

Combine ingredients in a small bowl. Regrigerate, covered, until needed.

Makes 1 1/4 cps. Per tablespoon: 35 cals; 1g carbohydrate; no protein; 4g fat;

5mg cholesterol.

Summery Salad -- Serves 12

For the vinaigrette:

2 small cloves of garlic

1/2 tsp coarse salt

1/4 cp red-wine vinegar

1 tbl Dijon-style mustard

1/2 tsp sugar

Coarse black pepper, to taste

1/2 cp extra-virgin olive oil

1 pound each tender green beans and wax beans (ends trimmed), blanched

1/2 pound sugar snap peas (strings removed), blanched

6 large ripe tomatoes, halved lengthwise, then cut into very thin wedges

2 lrg shallots, slivered

1.5 cps whole fresh basil leaves, rinsed, patted dry and slivered

Salt and pepper, to taste

Prepare the vinaigrette: Mince the garlic with the salt and place it in a

small bowl with the vinegar, mustard, sugar and pepper. Mix well. Slowly drizzle

in the oil, whisking constantly. Set aside.

Prepare the salad: Place the beans, sugar snap peas, tomatoes, shallots and

basil in a large bowl. Season with salt and pepper; toss well. Just before

serving, combine with the vinaigrette. Serve at room temperature.

Per serving: 150 cals; 14g carbohydrates; 3g protein; 9g fat; no cholesterol.

While this dish is visually pretty and healthy, it is a bit time consuming to

pull together. You may want to ask for some help with trimming the beans and

snap peas. However, it is a delightful way to initiate conversation and laughter

Current mood: determined.

Make Notes

6th April, 2006. 3:37 am. Turkey Tenderloin with Sun-Dried Tomato-Mushroom

Sauce

Turkey Tenderloin with Sun-Dried Tomato-Mushroom Sauce -- Serves 4

1 lb turkey tenderloin, cut into four pieces

2 tbls seasoned bread crumbs

1 tsp extra virgin olive oil

1/4 cp defatted chicken broth

1/2 cp chopped onions

1 tsp minced garlic

1/2 cp diced carrots

1/2 cp diced celery

1 cp sliced mushrooms

2 oz dry-pack sun-dried tomatoes, chopped

1 cp chopped tomatoes

1/2 tsp dried rosemary, crushed

salt and ground black pepper

Place the turkey and bread crumbs in a resealable plastic storage bag; shake

well.

Coat a 10 " no-stick skillet with no-stick cooking spray and set it over

medium-high heat; add the oil. When the oil is hot, add the turkey. Cook for 3

minutes on each side. Place the turkey on a plate.

Add the broth, onions, garlic, carrots, celery, mushrooms, sun-dried tomatoes,

tomatoes and rosemary to the skillet. Cook and stir for 5 minutes. Add the

turkey and cover. Reduce the heat to medium; cook for 20 minutes, or until the

turkey is no longer pink in the center.

Prep time: 10 mins

Cook time: 30 mins

Per serving: 203 cals; 4g fat; 2.8g dietary fiber; 44mg cholesterol; 201 mg

sodium

CELINE WYLIE wrote:

,

Please do forward on those yummy recipes. If you want to forward them directly

to emails mine is wyliecw@...

Thanks in advance

Celine

[Guest guest]

My father used the Filet as a sandwich today. He saw it on Food Network the

other evening he said. I was asleep. :-)

He added whole wheat bread,sliced onions and dijon mustard. He said it was

very good.

BTW, put the left overs in individual zioloc bags. i do it all the time.

catherine.

Celine wrote:

Thank you so much . These look so yummy! I am excited to try them.

Celine:)

A Delightful Recipe for Celine.

Hello Celine,

I have many recipes but this is an amazing combination:

Roasted Fillet of Beef -- Serves 12

Ingredients:

1 tenderloin of beef (about 3.5+ lbs) -- order ahead of time w/your local

butcher

3 cloves of garlic, thinly slivered

1 tbl extra virgin olive oil

Coarse salt and coarsely ground black pepper, to taste

Preheat the oven to 425 degrees.

With the point of a small, sharp knife, cut small slits into the meat and

insert garlic slivers. Brush the met with the olive oil and rub it with salt and

pepper.

Place the meat on a rack in a shallow roasting pan and roast it for 15 mins.

Reduce the temperature to 350 degrees and roast 20 mins more for medium-rare

(add 5 mins for medium). Let the roast rest at room temperature for 20 mins

before slicing. Cut the tenderloin about 1/2 " thick; arrange the slices on a

platter. Serve with Mustard Horseradish Sauce.

3 oz/serving: 180 cals; no carbs; 22g protein; 9g fat; 65mg cholesterol.

Mustard Horseradish Sauce:

Ingredients:

1/3 cp Dijon-style mustard

1/3 cp sour cream

1/4 cp mayonnaise

1/4 cp well-drained prepared white horseradish

Combine ingredients in a small bowl. Regrigerate, covered, until needed.

Makes 1 1/4 cps. Per tablespoon: 35 cals; 1g carbohydrate; no protein; 4g fat;

5mg cholesterol.

Summery Salad -- Serves 12

For the vinaigrette:

2 small cloves of garlic

1/2 tsp coarse salt

1/4 cp red-wine vinegar

1 tbl Dijon-style mustard

1/2 tsp sugar

Coarse black pepper, to taste

1/2 cp extra-virgin olive oil

1 pound each tender green beans and wax beans (ends trimmed), blanched

1/2 pound sugar snap peas (strings removed), blanched

6 large ripe tomatoes, halved lengthwise, then cut into very thin wedges

2 lrg shallots, slivered

1.5 cps whole fresh basil leaves, rinsed, patted dry and slivered

Salt and pepper, to taste

Prepare the vinaigrette: Mince the garlic with the salt and place it in a

small bowl with the vinegar, mustard, sugar and pepper. Mix well. Slowly drizzle

in the oil, whisking constantly. Set aside.

Prepare the salad: Place the beans, sugar snap peas, tomatoes, shallots and

basil in a large bowl. Season with salt and pepper; toss well. Just before

serving, combine with the vinaigrette. Serve at room temperature.

Per serving: 150 cals; 14g carbohydrates; 3g protein; 9g fat; no cholesterol.

While this dish is visually pretty and healthy, it is a bit time consuming to

pull together. You may want to ask for some help with trimming the beans and

snap peas. However, it is a delightful way to initiate conversation and laughter

Current mood: determined.

Make Notes

6th April, 2006. 3:37 am. Turkey Tenderloin with Sun-Dried Tomato-Mushroom

Sauce

Turkey Tenderloin with Sun-Dried Tomato-Mushroom Sauce -- Serves 4

1 lb turkey tenderloin, cut into four pieces

2 tbls seasoned bread crumbs

1 tsp extra virgin olive oil

1/4 cp defatted chicken broth

1/2 cp chopped onions

1 tsp minced garlic

1/2 cp diced carrots

1/2 cp diced celery

1 cp sliced mushrooms

2 oz dry-pack sun-dried tomatoes, chopped

1 cp chopped tomatoes

1/2 tsp dried rosemary, crushed

salt and ground black pepper

Place the turkey and bread crumbs in a resealable plastic storage bag; shake

well.

Coat a 10 " no-stick skillet with no-stick cooking spray and set it over

medium-high heat; add the oil. When the oil is hot, add the turkey. Cook for 3

minutes on each side. Place the turkey on a plate.

Add the broth, onions, garlic, carrots, celery, mushrooms, sun-dried tomatoes,

tomatoes and rosemary to the skillet. Cook and stir for 5 minutes. Add the

turkey and cover. Reduce the heat to medium; cook for 20 minutes, or until the

turkey is no longer pink in the center.

Prep time: 10 mins

Cook time: 30 mins

Per serving: 203 cals; 4g fat; 2.8g dietary fiber; 44mg cholesterol; 201 mg

sodium

CELINE WYLIE wrote:

,

Please do forward on those yummy recipes. If you want to forward them directly

to emails mine is wyliecw@...

Thanks in advance

Celine