Week Day Meals - Wednesday

It's the middle of the week already. Where does the time go? No matter, here are today's recipes. Enjoy!

BARBECUED CHINESE CHICKEN LETTUCE WRAPS

This comes from Rachael Ray of The Food Network's popular 30 Minute Meals. Total Time: 25 min; Prep: 15 min; Cook: 10 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/barbecued-chinese-chicken-lettuce-wraps-recipe.print.html?oc=linkback

Ingredients

2 cups, 4 handfuls, fresh shiitake mushrooms

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 tablespoons light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1 orange, zested

1/2 red bell pepper, diced small

1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped

3 scallions, chopped

3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market

1/2 large head iceberg lettuce, core removed, head quartered

Wedges of navel orange -- platter garnish

Directions

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

VEGETABLE FRITTATA

This comes from Elaine Lemm, About.com's British & Irish Food expert. She writes, “Vegetable Frittata makes a super-quick, delicious supper dish It may not be a classic British food but it is one that is much-loved here.

“Frittata can be eaten warm with a side salad, or left to cool and makes a great lunch-box treat or for sliced for picnics and parties.

“For a Frittata you can use any cooked vegetables you have to hand or to use up which makes it a surprisingly cheap dish. My favorites are cold diced potato, peppers, courgettes (zucchini), and shredded leeks. The frittata is your palette to create whatever flavors you like.”

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 4

To view this online, click here.

Ingredients

2 tbsp olive oil

1 small onion, peeled and finely sliced

2 garlic cloves, peeled and minced

9 oz mixed, diced, cooked vegetables of your choice

1 cup cavolo nero or spring cabbage, shredded

6 large eggs, lightly beaten

1 tbsp flat leaf parsley, finely chopped

4 oz soft goats' cheese, crumbled

Sea salt and freshly ground black pepper

Preparation

Heat 1 tbsp of the olive oil in a 9 in/23cm frying pan and cook the onion on a low heat for about 5 minutes until soft. Add the garlic, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.

Season the beaten eggs with a twist of black pepper and a little salt, tip the eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.

Turn the heat down to low and cook until the sides and center of the omlette is barely set. Turn the frittata onto a large plate, then transfer back to the frying pan uncooked side down.

Sprinkle the goats cheese over and cook for a further 5 minutes (alternatively transfer the frittata to the grill and cook for 10 minutes) or until the frittata is golden and firm.

Remove from the heat, and leave to cool slightly. Cut into wedges and serve with a green salad.

ICED MOCHA SHERBET

Yield: 4 servings

Source: Light and Easy Diabetes Cuisine

Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml

Print Version: http://diabeticgourmet.com/recipes/html/576.shtml

Ingredients

1-1/2 cups evaporated non-fat milk

1 teaspoon pure vanilla extract

2 tablespoons carob powder

1 tablespoon crystalline fructose

2 tablespoons frozen orange juice concentrate

1 tablespoon instant coffee granules

1 tablespoon part-skim ricotta cheese

Directions

Mix all ingredients together in blender and turn into metal trays. Place in freezer and stir with fork from time to time to break up ice crystals. When ready to serve, process again so the sherbet is soft.

Nutritional Information Per Serving: Calories: 121, Cholesterol: 5 mg, Carbohydrate: 22 g, Protein: 8 g, Sodium: 117 mg, Fat: 0.5 g; Diabetic Exchanges: 1 Milk, 1/2 Fruit

STUFFED PEPPERS

Find this recipe at: http://diabeticgourmet.com/recipes/html/238.shtml

Servings: 8

Ingredients

4 large bell peppers, any color or combination

1 teaspoon olive oil

2 medium tomatoes, chopped (about 1-1/2 cups)

1 medium crookneck squash, diced (about 2 cups)

1 medium zucchini, diced (about 2 cups)

1/2 cup diced onion (1 medium)

2 medium cloves garlic, minced, or 1 tsp bottled minced garlic

2 cups cooked brown rice (1/2 to 2/3 cup uncooked)

1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)

1/4 cup sliced water chestnuts (2 ounces)

1 cup no-salt-added tomato juice

Directions

Preheat oven to 375 degrees F.

Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.

In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.

Nutritional Information Per Serving: Calories: 119; Protein: 5 g; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Carbohydrates: 23 g; Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable

CURRY ROASTED CAULIFLOWER

This comes from One Green Planet's newsletter. It starts off, “Curry Roasted Cauliflower is a super easy and delicious side diesh. It is ready in less than 30 minutes from start to finish and it is also gluten-free, vegan, and paleo!” Serves 4; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 head cauliflower cut into bite size pieces (roughly 4 cups)

2 Tbsp coconut oil, melted

1 Tbsp lemon juice

1 Tbsp curry powder

1/ 4 tsp salt

Preparation

Preheat oven to 450 degrees F.

Place all ingredients in big bowl and toss to coat evenly.

Spread cauliflower evenly on a baking sheet and bake for 20 minutes.

SIMPLY DIVINE TANGERINE PUDDING

This comes from the Authentic Florida newsletter. It starts off, “Nothing tastes like Florida as much as citrus - especially tangy, sweet fresh tangerines. Florida's tangerines are generally more pungent and intense than its cousin, the orange and this recipe is a perfect complement to any meal.

”I use fresh tangerines with this recipe, but if you have only fresh bottled juice, it could work as well.” Cooking time: 30 minutes; Refrigerator Time: 2 hours; Yields: 4 servings. Recipe adapted from Southern Living

To view this online, click here.

About the Author: Robin Draper is a Florida native and blogger devoted to the simple and delightful pleasures for Florida living.

Ingredients

1/2 cup sugar

3 tablespoons cornstarch

1/4 tsp. table salt

2 cups, fresh Florida tangerine juice – (juice 10 small tangerines or 8 medium tangerines OR Use fresh bottled juice)

+ 3 tangerines (for peeling and using sections)

3 large eggs, room temperature

3 tablespoons butter

2 teaspoons fresh lemon juice (1/2 lemon)

1/4 teaspoon vanilla extract

Whipped Cream:

1 pint of heavy whipping cream

1 teaspoon of vanilla

2 tablespoons of sugar

4 sprigs of mint

Directions

Early Steps:

Juice the tangerines for 2 cups of juice.

With an extra tangerine, using a vegetable peeler, slice 1/2 inch of the outer tangerine peel.

In a bowl, beat 3 eggs until frothy (in a mixer, or using a whisk) around 3-4 minutes. Set aside.

Cooking Steps:

In a medium saucepan, whisk together dry ingredients: 1/2 cup sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt.

Turn on stove to medium-low heat, place pan on stovetop, and begin adding the 2 cups of tangerine juice. Stir until smooth, eliminating any lumps.

Add 1/2 inch tangerine peel into the warm mixture. Continue heating mixture stirring occasionally.

Next, bring mixture to a simmering boil and whisk constantly for around 1-2 minutes. Mixture should become thick and bubbly. Remove from heat. It will become thick and pudding-like, coating the back of a spoon. (If it takes longer, continue stirrring until thickened.)

Take 1/4 cup of the hot mixture and add to the set-aside egg mixture, continue whisking another 2 minutes.

Take the bowl of the remaining egg mixture and place in the hot pan. Turn heat on low to medium again and stir constantly for 2 more minutes.

Final Steps:

Pour the hot mixture from the pan into a medium sized bowl. Stir in 3 tablespoons of butter, 2 teaspoons of lemon juice and 1/2 teaspoon of vanilla extract.

Place plastic wrap directly on the warm pudding, so no film is created.

Chill for 2 hours. If desired, remove peel from the pudding.

Add whipped cream, tangerine sections and sprig of mint.

Whipped Cream:

Mix 1 cup of heavy, whipping cream in a mixer on high speed with 2 tablespoons of sugar and 1 teaspoon vanilla.

Top with a sprig of mint.