Weekend Recipes

Finally, it's Friday! Here are today's recipes. Enjoy!

WHITE BEAN DIP WITH PITA CHIPS

This comes from Diada De Laurentiis, The Food Network's Everyday Italian. Total Time: 27 min; Prep: 15 min; Cook: 12 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe.print.html?oc=linkback

Ingredients

1 (15-ounce) can cannellini beans, drained and rinsed

2 cloves garlic

2 tablespoons fresh lemon juice

1/3 cup olive oil, plus 4 tablespoons

1/4 cup (loosely packed) fresh Italian parsley leaves

Salt

Freshly ground black pepper

6 pitas

1 teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

PICNIC CELERY & POTATO SALAD

This comes from FamilyTime.com, and begins, “A frew surprises in the dressing, like cream of celery soup, carry this potato salad to new and delicious heights.” Serves: 12 servings (about 1 cup each); Prep Time: 15 minutes; Cook Time: 15 minutes.

To view this online, click here.

Ingredients

10 medium red potatoes, cut into 1-inch pieces (about 10 cups)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

2 tablespoons prepared mustard

2 tablespoons lemon juice

1 tablespoon cider vinegar

1/4 teaspoon prepared horseradish

4 stalks celery, chopped (about 2 cups)

1 small onion, chopped (about 1/4 cup)

ground black pepper

Directions

Place the potatoes into a 6-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander.

Stir the soup, mustard, lemon juce, vinegar and horseradish in a large bowl. Add the potatoes, celery and onion and toss to coat. Season with the black pepper. Cover and refrigerated for 2 hours.

PEANUT BUTTER BREAKFAST PUDDING

Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml

Prep Time: 20 Minutes

Servings: 8 - Difficulty Level: 2

Ingredients

6 slices raisin bread, cut into 1-inch cubes

1-3/4 cup nonfat skim milk

3 whole eggs + 2 egg whites

1/2 cup fat-reduced peanut butter

3 Tbsp dark brown sugar

1 tsp vanilla extract

1 tsp grated orange peel OR 1/4 tsp dried orange peel

Directions

Spray a 9-inch baking pan or dish with nonstick vegetable spray.

Add bread cubes to dish and set aside.

Combine remaining ingredients in blender container and process until smooth.

Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.

Cover and refrigerate overnight.

When ready to bake, preheat oven to 350F degrees.

Remove cover and bake about 35 minutes, or until lightly browned and puffed.

Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats

SAUSAGE, PEPPER AND GRAIN SKILLET

This comes from Tablespoon.com, and starts, “Try this easier-than-ever skillet meal made with whole grains. Suddenly Grains Salad mix makes it happen in less than 30 minutes!” Prep Time: 25 min; Total Time: 25 min; Servings: 4

To view this online, click here.

Ingredients

1 box Betty Crocker™ Suddenly Grain Salad™ Tuscan grains

3 tablespoons olive or vegetable oil

2 tablespoons cold water

12 oz fully cooked Italian style smoked chicken sausage, cut into 1-inch slices

2 medium red, yellow or green bell peppers, cut into 1-inch pieces

1/4 cup shaved or shredded Parmesan cheese

Directions

Fill 3-quart saucepan half full with water; heat to boiling. Carefully place unopened bag of grains (from salad box) in water. Gently boil uncovered 17 minutes, turning bag once halfway through cooking.

Meanwhile, in small bowl, mix dressing mix (from salad box), 2 tablespoons of the oil and the cold water. Set aside.

In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add sausage and bell peppers; cook 6 to 8 minutes, stirring frequently, until sausage is browned.

Place unopened bag of cooked grains into colander; drain.

Open bag of grains. Add grains, packet of almonds (from salad box) and dressing to sausage mixture in skillet; toss to coat. Cook and stir over medium heat 2 to 3 minutes or just until heated through. Sprinkle with cheese. Serve immediately.

ZUCCHINI GRATIN

This comes from Ina Garten, of The Food Network's Barefoot Contessa. Total Time: 1 hr. 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2.print.html?oc=linkback

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping

1 pound yellow onions, cut in 1/2 and sliced (3 large)

2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1 cup hot milk

3/4 cup fresh bread crumbs

3/4 cup grated Gruyere

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

GRILLED ONION BURGER

Here's a healthier version of a classic burger topped with grilled onions and all the fixings.

Makes 4 servings

Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g