522 Franklin Street

Michigan City, IN  46360

219 879 3066

jazzcenter@sbcglobal.net 

522 Franklin Street
Michigan City, IN 46360

ph: 219-879-3066

Recipes

  

Catabolic Foods

Foods that burn up more calories than they supply!

Example:  A medium apple may contain 85 calories, but it takes 99 more calories to metabolize it! 

Fruits:

black/blueberries, grapefruit, oranges, plumes, apples, strawberries, lemons, raspberries, lime, pineapple, cantaloupe, watermelon, pears--bartlett

Vegetables:

celery, lettuce, carrots, tomatoes, asparagus, broccoli , cucumbers, zucchini, spinach, radishes, sweet potato, brussel sprouts, artichokes, peppers, eggplant, leeks--cooked, parsley leaves

  • Featured Recipes

    Skinny Minnie Tortilla Soup

    16 oz. can fat free refried beans 

    15.5 oz can black beans, drained

    14.5 oz can fat free chicken broth                                            

    5 oz. can chunk chicken w/liquid, or 2 grilled chicken breast, cut up                            

    11 oz. can whole kernel corn, drained

    3/4 c. chunky salsa

    2 c. shredded cheddar                          

    sour cream (optional)

    tortilla chips

    Combine first 6 ingredients in 3 quart pot.  Bring to a boil over medium heat, stirring until the refried beans are completely mixed with the other ingredients.  Turn heat down to low and simmer for 10 minutes, stirring occasionally.  Add 1 cup cheese and stir until melted.  Remove from heat.  Crumble some tortilla chips in bottom of each bowl.  Ladle soup over chips, sprinkle with remaining cheese and add sour cream.

    (I also add grilled bratwurst to mine.  This can also be made in the slow cooker, and left on low for 6 – 8 hours.)

    Skinnie Minnie Tortilla Soup

     

    Zucchini chicken casserole

    4 tbsp. vegetable oil, divided

    2 cups onions-chopped

    1 garlic clove-minced

    3 cups zucchini-diced

    2 cups mushrooms-sliced

    3 cups chicken-cooked & diced

    1 cup uncooked brown or white rice

    2 1/2 cups chicken broth or water

    1 1/2 tsp. fresh thyme (or 1/2 tsp. dried)

    1/2 tsp. rosemary

    1/2 cup grated Parmesan cheese

    salt and pepper

    2 cups chopped tomatoes

    1/4 tsp. chili powder

    Heat 3 tbsp. of the oil in a large saute pan, and saute 1 cup of the onions with the garlic for 2 minutes. Add the zucchini and mushrooms, and saute for 3 minutes more. Combine the vegetables with the chicken, rice, broth, and spices, and the cheese. Mix and season to taste with salt & pepper. Place this mixture in a greased 9x13 baking dish. Heat the remaining 1 tbsp. oil, and saute the remaining cup of onions for 3 minutes. Add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Bake at 350 degrees for 1 hour. Serve hot.


    Casserole is quick to prepare and can be made up in advance and held until ready to cook in oven. 

    Zucchini Chicken Casserole

     

    Stuffed Zucchini with Ground Turkey

    3 medium zucchini

    2 green onions, minced

    1/2 green pepper

    3 sprigs parsley

    1 cup canned tomatoes

    1/2 pound lean ground turkey

    1/4 teaspoon pepper

    1/8 teaspoon cayenne pepper

    1/2 teaspoon allspice

    3/4 cup bulgur

    1 to 2 tablespoons tomato paste, or to taste

    Place zucchini in a large deep skillet and add enough boiling water to cover. Cook zucchini for 10 to 12 minutes, then chill quickly under cold water to stop cooking. Cut off stem end of each zucchini and split lengthwise. Starting from wide end of vegetable, scoop out pulp with a spoon,leaving a 1/2 inch-thick shell; reserve pulp. Place shells in a 9x13 baking dish.
    Preheat oven to 350.


    In a food processor mince scallions, green peppers, and parsley. Add drained tomatoes (reserve the liquid), reserved zucchini pulp, turkey, spices, and bulgur; process until well mixed. Generously spoon mixture into scooped zucchini shells. Add enough water to reserved tomato liquid to make 1 cup, stir in a little tomato paste, and pour around the bottom of baking dish. Cover pan with foil and bake for 35 minutes, removing foil every 10 minutes to baste with liquid. Remove foil completely for last 5 minutes of baking. Serve hot.
    Serves 6.

    Stuffed Zucchini with Ground Turkey

     

    Other Recipes

    Appetizers:

    Dill Weed Dip

    Roasted Garlic Spread

    Spinach Cheese Swirls

    Tuscan Dip

    Veggie Pizza Appetizer

    Side Dishes:

    Ultimate Mashed Potatoes

    Main Dishes:

    Baked Sausage, Tomato, Cheese Pasta

    Beef Chilli

    Cheese Tortellini with Vegetables

    Chicken Broccoli Rice Skillet

    Chicken Taco Casserole

    Fat Burning Soup

    Hamburger Casserole

    Pizza "Lasagna"

    Salmon Burgers with Lemon

    Shrimp Pasta

    Spicy Pork Chops

    Southwestern Turkey Burger

    Stir Fry

    Taco Soup

    Tuna Noodle Casserole

    Tuna Patties

    Turkey Asparagus Casserole

    Turkey Cabbage Soup

    Veggie Casserole

    Zesty Grilled Veggies

    Desserts:

    Berry Squares

    Jello Chocolate Peanut Butter Parfaits

522 Franklin Street
Michigan City, IN 46360

ph: 219-879-3066