Bluebonnet Collected Recipes

4 (4 ounce) tuna steaks
1 small onion, thinly sliced and separated into rings
1/2 cup white wine vinegar
1 tablespoon and 1 teaspoon sugar
2 teaspoons dried mint
Salt and pepper to taste

Place tuna and onion in a shallow baking dish. Combine vinegar and next 3 ingredients and pour over tuna and onion. Cover and marinate in the refrigerator about 2 hours, turning occasionally. Remove tuna and set aside. Place onion and marinade in heavy duty foil and seal tightly.

Generously coat grill of barbecue or broiler rack with cooking spray. Place over medium-hot coals or in a preheated broiler. Place tuna steaks on the grill/rack and cook 6-8 minutes. Turn the steaks and place the foil packet on grill/rack. Continue cooking tuna and onion packet 6-8 minutes or until fish flakes easily with a fork. Serve onion and heated marinade over tuna steaks.

Makes 4 servings
Serving Size: 1 tuna steak

RESOURCE: 24HR Fitness

Dorothy Stack of Cape Elizabeth, Maine, got this recipe from her mother-in-law when she married. Since then, she’s made the bread many times and always receives compliments.

4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup milk
1 large egg, lightly beaten
1 cup golden raisins
1-2 tablespoons caraway seeds
2 teaspoons butter, cut into small pieces

Preparation Time: 25 minutes plus cooling
Baking Time: 50 minutes
Makes 8 servings

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar, baking powder and baking soda.
2. In a large bowl, beat together the sour cream, milk and egg with an electric mixer at medium speed. At low speed, beat in the flour mixture until a soft dough forms. Stir in the raisins and caraway seeds until just combined.
3. Scrape the bread dough into an ungreased 9-inch springform pan. Using the tip of a knife, cut a shallow X in the top of the dough. Place a piece of the butter in each point.
4. Bake bread for 50 minutes or until golden. Transfer the pan to a wire rack to cool slightly. Remove bread from the pan and serve warm.

This recipe sent to me from Cooking Village

Greek Season salt:
2 teaspoons of garlic salt,
2 teaspoons of lemon pepper,
2 teaspoons of oregano, and
2 teaspoons of dried mint

4 boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup flour
Greek seasoning salt, divided
1 teaspoon olive oil
1 large onion, sliced lengthwise
1 green pepper, cored, seeded, and sliced lengthwise into strips
3 Roma tomatoes, cut into eighths
3 tablespoons Kalamata olives, chopped
3 tablespoons feta cheese, crumbled

Dredge chicken in flour mixed with 4 teaspoons of Greek seasoning. Heat oil in a large skillet over medium heat and add chicken, sauteing for 3 to 4 minutes on both sides until cooked through. Remove chicken from pan and set aside.

Add onion to skillet and saute until tender, about 2 minutes. Add bell pepper and cook another 2 minutes. Return chicken to skillet and cook 1 to 2 minutes or until no longer pink, sprinkling with remaining Greek seasoning. Mix in tomatoes.

Remove from heat, sprinkle with olives and feta cheese and serve.

Makes 8 servings
Serving Size: 10-12 ounces

Nutrients per serving:
Calories: 195
Total fat: 5 grams (22% of calories)
Saturated fat: 1 gram
Cholesterol: 72 mg
Sodium: 828 mg
Carbohydrate: 8 grams (18% of calories)
Protein: 29 grams (61% of calories)
Dietary fiber: 1 gram


Exchanges per serving*:
Starch/Bread 0
Lean Meat 4
Vegetable 1
Fruit 0
Non-fat Milk 0
Fat 1/2
Other Carbohydrate 0

Sent to me from 24hr Fitness