Another great tasting recipe..........

MEAT WITH BUTTERMILK CHIVE BISCUITS

Makes 16 filled biscuits
Use leftover spiral-sliced Turkey, Chicken or any favorite ham to fill these little biscuits.

Ingredients
1 cup unbleached all-purpose flour, plus more for dusting
1/2 cup whole wheat pastry flour
1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 1/2 tablespoons cold butter, cut into small pieces
1/3 cup chopped chives
1/2 cup plus 1 tablespoon buttermilk
1 tablespoon milk
1/4 pound thinly sliced Turkey, Chicken or ham

Method
Preheat oven to 425°F. Sift flours, sugar, baking powder, baking soda and salt into a large bowl. Add butter and use your fingertips or a pastry cutter to work butter into flour until no pieces larger than peas remain. Stir in chives and buttermilk, stirring just until mixed.

Turn dough out onto a lightly floured surface, gather it into a ball and knead once or twice, just until it holds together. Press down on dough until it is about 1/3-inch thick. Cut little biscuits out with a round 1 1/2-inch cutter. Place biscuits on an ungreased baking sheet. Press scraps together and cut out more biscuits. Brush tops of biscuits with milk and bake until biscuits are golden, 10 to 12 minutes.

While biscuits are still warm, split them and fill with meat.


Nutrition
Per serving (about 1oz/33g-wt.): 90 calories (35 from fat), 3.5g total fat, 2g saturated fat, 10mg cholesterol, 230mg sodium, 10g total carbohydrate (1g dietary fiber, 1g sugar), 3g protein

TRY THIS GREAT RECIPE..........

For those of you who would like a great tasting dish to serve this month...


Serves 8

An easy alternative to cooking your own corned beef is to buy sliced, precooked corned beef instead. Look for it near the bacon in the cold case or ask for it at the deli counter. If using this substitution, simply omit the onion, cover the potatoes with salted water in a large pot and bring to a boil. Add about 1 1/4 pounds sliced, precooked corned beef and simmer until potatoes are tender; the resulting broth is flavorful enough to pour over the cabbage rolls for baking. Follow the recipe as directed to finish the potato filling, roughly chop the sliced corned beef and you're ready to assemble the rolls. Assemble this dish up to 2 days in advance, if you like.

Ingredients
2 pounds corned beef brisket*
1 onion, quartered
2 pounds Russet potatoes, peeled and quartered
16 large outer leaves from a savoy cabbage
1 large egg, beaten
1/4 teaspoon salt
2 tablespoons chopped fresh parsley, divided
Mustard, for serving

Note: You may substitute salt with Kosher salt, Sea Salt, or any other salt substitute you normally use.


Method
Combine beef and onion with 8 cups water in a large pot. Bring to a boil, cover and simmer until very tender, 3 to 3 1/2 hours. Remove from pot and set aside. Add potatoes to pot and simmer until soft, 15-20 minutes. Remove and set aside; discard onion. Boil cabbage leaves in liquid, 3 at a time, until soft, about 2 minutes. Set aside. Reserve 2 cups cooking liquid.

Preheat oven to 350°F. Mash potatoes with egg, salt and half the parsley. Chop beef very coarsely. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. Top each leaf with some potatoes and beef, tuck in the sides and roll up. Place seam-side down in a roasting pan. Ladle reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes. Sprinkle with remaining 1 tablespoon parsley and serve with mustard.

*If corned beef brisket is unavailable, use a plain beef brisket, and season the cooking liquid with 2 tablespoons kosher salt, 2 teaspoons sugar, 2 bay leaves, 1 1/2 teaspoons mustard seeds, 1/2 teaspoon ground black pepper and 4 allspice berries (or 1/4 teaspoon ground).

Nutrition
Per serving (about 9oz/273g-wt.): 340 calories (160 from fat), 18g total fat, 6g saturated fat, 90mg cholesterol, 1530mg sodium, 23g total carbohydrate (3g dietary fiber, 4g sugar), 20g protein


Note: We've provided special diet and nutritional information for educational purposes. Continue to consult your Physician if you have a special diet that you must follow.

A GREAT SOLUTION.......

One problem that many people may face is allowing themselves to get too hungry in between meals. when this happen we have a tendency to overeat. Nor is it wise to shop during times when we're hungry because we could then end up purchasing more foods that appeal to our senses than foods that are more nutritionally dense. Say for instance you're shopping and haven't eaten since morning, passing by the Deli counter that has ready to eat hot fried chicken and fries, plus many other foods that you can immediately chow down on until you get home would be a serious temptation! You would probably want to grab something to hold you until dinner time.

The best way to prevent this from happening would be to make sure that you eat snacks in between your meals. As long as the snacks chosen are rich in nutrients and eaten in moderation you can't go wrong. It's a good idea to try and keep snacks such as energy bars or dried fruit and nuts available to grab until your next meal. Even some good whole grain cereal makes a good snack to munch on. It could be a powerful energy packing banana, or another good piece of fruit to hold you in between meals.