Recipe Vegetable Chicken Fried Eggplant

For those people who want an altenative to a meat entree this is a nice substitute. ENJOY!!!!!


Vegetable Chicken Fried Eggplant

Recipe By : Chuck King
Serving Size: 6 Preparation Time: 2:30
Categories : Vegetable

Amount Measure Ingredient - - Preparation Method
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2 med eggplants, whole - - peeled and sliced
1 1/2 cups flour, all-purpose
1 tbs garlic - - granulated
1 tbs onion powder
1 tsp seasoned salt
1 cup Egg Beaters® 99% egg substitute
1 tbs black pepper
1 large spaghetti squash - - cooked and shredded
3 tbs Parmesan cheese
2 cups spaghetti sauce - - jar
4 tbs olive oil - - hot
1 each tomato slice - - fresh

1. Peel Eggplant and place the slices on paper towels, let sit for 2 hours, then rinse off with cold water then
2. Dip the eggplant in the flour then dip in the egg beaters then back in the flour
3. Place the Eggplant in the hot oil and fry like a chicken fried steak until brown then place on a paper towel
4. Bake the spaghetti squash after cutting in half in the oven at 350 degree
5. After cooking the squash and shredding it then place the heated sauce on top of the squash then
6. After cooking the eggplant then place it on top of the squash and sprinkle with the Parmesan cheese
7. Top with the fresh sliced tomato and serve warm

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Per Serving (excluding unknown items): 367 Calories; 14g Fat (34.6% calories from fat); 11g Protein; 50g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 752mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Recipe Beef Salisbury Steak

This is a great replacement for the typical summer time hamburger Pattie. Enjoy!!!!
Come see me at: myfoodconsultant.com


BEEF: SALISBURY STEAK

Recipe By : Chuck King
Serving Size: 6 Preparation Time: 1:45
Categories :

Amount Measure Ingredient -- Preparation Method
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2 pounds beef ground, extra lean, R-T-C
2 each eggs
4 ounces bread crumbs
4 ounces fresh tomatoes -- diced small
4 ounces onions -- diced small
2 tablespoons Worcestershire sauce
1 tablespoon liquid Barbecue Smoke®
1 tablespoons garlic -- granulated
2 tablespoons black pepper
1 teaspoon cayenne pepper
1 tablespoon salt

1. Mix the meat and eggs (slightly beaten) together then add all the other ingredients and mix well then
2. Weigh out the meat into 5 oz balls and mold into 1/2 inch thick patties then
3. Place on greased sheet pan and place in the oven at 375 degrees for about 35 min or until the internal temp on each Pattie is 175 degrees then
4. Serve with mustard on top with a pickle and natural gravy

Yield:
"6 --5oz each"
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Per Serving (excluding unknown items): 403 Calories; 21g Fat (47.6% calories from fat); 33g Protein; 19g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 1387mg Sodium. Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Recipe Cream gravy

You will need to experiment with this recipe to get it to the thickness you enjoy. It is great for chicken fried steak, mashed potatoes, or biscuits. Come see me at: myfoodconsultant.com


GRAVY; CREAM



Recipe By : Chuck King
Serving Size: 12 Preparation Time: 0:20
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
4 Tablespoons flour, all-purpose
3 Tablespoons Oil
Salt and pepper
1 quart milk, 2% low fat

1. Heat the oil in a skillet and add the flour then,
2. Cook the oil and flour mixture on low heat until it is a golden brown then,
3. Add the milk CAREFULLY to the roux and mix well to prevent lumps simmer for 5 minutes stirring until smooth.

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Per Serving : 80 Calories; 5g Fat (55.9% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Non-Fat Milk; 1 Fat.

This is one of my favorites. You can make the coating thicker by repeating the process. Enjoy and come see me at : myfoodconsultant.com


BEEF: CHICKEN FRIED STEAK



Recipe By : Chuck King
Serving Size : 6 Preparation Time: 0:45
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ ------------- -------------------
36 ounces beef top loin thinly sliced (6 oz each)
12 ounces flour, all-purpose
6 each egg beaten slightly
12 tablespoons milk 2% low fat
Salt and pepper
2 cups oil

1. Have your butcher prepare the beef cutlets by tenderizing the steaks at least two directions then
2. Prepare the (BATTER) egg and milk by mixing together then
3. Prepare the flour by adding the salt and pepper and mix together then
4. Batter the steaks in this order: FLOUR / BATTER / FLOUR: 1) Place the meat into he flour then 2) Place the steak in the egg mix then 3) Place the steak back in the flour then
5. Put the oil in a skillet and heat until 350 to 375 degrees then add the steaks and cook for 2 minutes on first side and then turn over and cook for another two minutes or until golden brown.

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Serving Ideas: Serve with Cream Gravy / Mashed Potatoes / Green beans and hot rolls