Enjoy!
HERB-CRUSTED BROCCOLI
6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View: http://diabeticgourmet.com/recipes/html/364.shtml
Ingredients
Butter-flavored vegetable cooking spray
2-4 tablespoons chopped pecans
1/4 cup dry unseasoned breadcrumbs
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried chervil leaves
2 tablespoons finely chopped parsley
1-1/2 lb broccoli, cut into florets and stalks sliced, cooked
Salt and pepper, to taste
Directions
Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat until toasted, 2 to 3 minutes, stirring frequently.
Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley.
Season broccoli with salt and pepper to taste; arrange in serving bowl. Spoon crumb mixture over broccoli.
Nutritional Information Per Serving: Calories: 61; Protein: 3.7 g; Fat: 2.1 g; Sodium: 64 mg; Cholesterol: 0 mg; Carbohydrates: 8.7 g; Exchanges: 1-1/2 Vegetable, 1/2 Fat
HERBED POLENTA
Yield: 4 to 6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Online: http://diabeticgourmet.com/recipes/html/271.shtml
Ingredients
Olive oil cooking spray
2 green onions and tops, sliced
1 clove garlic, minced
1 teaspoon dried basil leaves
2-1/2 cups reduced-sodium vegetable, or chicken broth
3/4 cup yellow cornmeal
1/2 teaspoon salt
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onions, garlic, and basil until tender, about 5 minutes. Add broth and heat to boiling; gradually stir in cornmeal and salt. Cook over low heat, stirring constantly, until thickened, about 10 minutes.
Pour polenta into lightly greased 8-inch cake pan; cool to room temperature. Refrigerate, lightly covered, until polenta is firm, 3 to 4 hours.
Spray large skillet with cooking spray; heat over medium heat until hot. Cut polenta into wedges; cook in skillet over medium heat until browned, 3 to 4 minutes on each side.
Nutritional Information Per Serving: Calories: 124; Protein: 2.5 g ; Fat: 1.3 g; Sodium: 309 mg; Cholesterol: 0 mg; Carbohydrates: 22.4 g; Exchanges: 1-1/2 Bread/Starch, 1/2 Fat
BACON AND MUSHROOM BITE-SIZE QUICHE
Found online at http://diabeticgourmet.com/recipes/html/844.shtml. The recipe starts with, "Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers." Makes 3-1/2 dozen; serving size: 1 quiche.
Ingredients
8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream
Directions
Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
Nutritional Information (Per Serving): Calories: 95; Protein: 3 g; Sodium: 87 mg; Cholesterol: 35 mg; Fat: 7 g; Dietary Fiber: 0 g; Carbohydrates: 4 g
CRISPY RICE CRUST QUICHE
Yield: 4 servings
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Recipe: http://diabeticgourmet.com/recipes/html/399.shtml
Ingredients
2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch of nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced
Directions
Preheat oven to 375 degrees F. Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray.) Bake the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust. Lower the oven to 350 degrees F. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.
Nutritional Information Per Serving: Calories: 220; Protein: 16 g; Fat: 5 g; Sodium: 490 mg; Cholesterol: 13 mg; Carbohydrates: 29; Exchanges: 2 Starch, 1 Lean Meat
GREEN BEAN CASSEROLE
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/620.shtml
Ingredients
2 teaspoons canola oil
1 large onion, thinly sliced
1 medium onion, finely chopped
3-1/4 cups sliced mushrooms
1 clove garlic, minced
1/4 cup all-purpose flour
1 (16 ounce) can low-fat, low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Pinch freshly ground nutmeg
3/4 cup low-fat sour cream
Fresh ground black pepper to taste
1/2 cup cornflake crumbs
1 pound frozen green beans,or 4 cups lightly steamed green beans
Directions
In a large nonstick skillet, heat 1 teaspoon oil overlow heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about4-5 minutes. Stir in the mushrooms and garlic; continuecooking until the mushrooms release their juices, about 4 minutes. Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bayleaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly. In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes.
Nutritional Information Per Serving: Calories: 155; Protein: 7 g; Fat: 5 g; Sodium: 268 mg; Cholesterol: 10 mg; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 25g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
STRAWBERRY RHUBARB PIE
Yield: 8 servings
Source: Splenda
View Online: http://diabeticgourmet.com/recipes/html/1000.shtml
Ingredients
Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16-ounces) frozen unsweetened rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal Spoonful or Granulated*
1/4 teaspoon ground nutmeg
* May substitute 40 packets Equal sweetener
Directions
Roll pastry on floured surface into
circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
Stir Equal and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.
Nutritional Information (Per Serving): Calories: 175; Protein: 2 g; Sodium: 64 mg; Cholesterol: 5 mg; Fat: 5 g; Carbohydrates: 26 g; Exchanges: 1 starch, 1 fruit, 1 fat
Showing posts with label Green Bean Casserole. Show all posts
Showing posts with label Green Bean Casserole. Show all posts
Thursday, March 3, 2016
Tuesday, November 24, 2015
Tuesday Recipes
Before jumping in to today's recipes, I'd like to send along a link to an article by Linda Larsen, About.com's Busy Cooks expert. The article, titled “Roast Your Thanksgiving Turkey a Day Ahead”, may be one of the best help you could ask for when planning a Thanksgiving dinner. To read the article, click here. Hope you find this article helpful!
And now, for today's six recipes. Enjoy!
GLUTEN-FREE HONEY POMEGRANATE ROASTED TURKEY
This comes from Tablespoon.com, and begins, “The Pomegranate Honey Glaze adds a piquant flavor to this Holiday turkey!” Prep Time: 15 min; Total Time: 3 hr 45 min; Servings: 12
To view this online, click here.
Ingredients
1 (10- to 12-lb) whole unbasted turkey, thawed if frozen
1/4 cup (1/2 stick) unsalted butter
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup pomegranate juice
1/4 cup honey
Directions
Heat oven to 325°F. Rinse turkey and pat dry with paper towels. Place turkey on rack in shallow roasting pan; set aside.
In small skillet, heat butter, olive oil and thyme until butter is melted. Drizzle mixture over turkey, a little at a time, rubbing and turning turkey until evenly coated on all sides with butter mixture. Sprinkle with salt and pepper. Roast turkey 2 hours 30 minutes.
Meanwhile, in small saucepan, heat pomegranate juice and honey over medium heat until boiling. Simmer uncovered about 10 minutes or until mixture is reduced by half and slightly thickened.
Remove turkey from oven. With pastry brush, brush half the pomegranate mixture over turkey. Roast 15 to 30 minutes longer or until meat thermometer inserted in thickest part of thigh reaches 165°F.
Remove turkey from oven; transfer turkey to large carving board. Brush remaining pomegranate mixture over turkey. Tent with foil; Let stand 20 to 30 minutes before carving. Reserve pan drippings for Leek and Herbed Gravy.
GLUTEN-FREE LEEK AND HERBED GRAVY
This also from Tablespoon.com, and begins, “The leeks and herbs add a delicious twist to this traditional gravy!” Prep Time: 15 min; Total Time: 15 min; Servings: 12
To view this online, click here.
Ingredients
Pan juices from Honey Pomegranate Roasted Turkey
1/2 cup diced leeks (white and pale green parts only)
1 cup dry white wine
2 cups Progresso™ chicken broth (from 32 oz carton)
1/4 cup all-purpose gluten free rice flour blend
1 tablespoon finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.
Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.
GLUTEN-FREE TOFFEE PECAN PUMPKIN PIE
Also from Tablespoon.com, . This begins, “Toffee bits and pecan pieces make this pie-lover's delight a holiday tradition.” Prep Time: 15 min; Total Time: 1 hr 15 min; Servings: 12
To view this online, click here.
Ingredients
1/2 container (15.8 oz ) Pillsbury™ Gluten Free pie and pastry dough
1/2 cup gluten free toffee bits
1/2 cup chopped pecans
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2 cups light brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup milk
1/2 cup whipping (heavy) cream
3 eggs
Directions
Heat oven to 375F. Roll 1/2 container pie crust between 2 pieces of waxed paper to 10-inch circle. Remove waxed paper; press into 9-inch deep dish pie plate. Flute edges of crust.
Sprinkle bottom of crust with toffee bits and pecans. In medium bowl, mix pumpkin, sugar, spice and salt until smooth. Add milk, cream and eggs; beat until mixture is smooth.
Pour into crust lined pie dish. Bake 55 to 65 minutes or until knife inserted in center comes out clean. Cool. Refrigerate pie.
PUMPKIN CHEESECAKE PIE
This yummy dessert comes from Diana Rattray, About.com's Southern Food expert. She writes, “This cheesecake-style pie is made with the addition of pumpkin and spices, for a rich and easy delicious dessert.
“With the graham cracker crust and simple filling, it's an easy preparation for an extra special dessert.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes
To view this online, click here.
Ingredients
2 packages (16 ounces total) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust, homemade or purchased (recipe follows)
Preparation
Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with an electric mixer at low to medium speed until well blended.
Add eggs; mix until blended. Pour into a prepared graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.
BASIC GRAHAM CRACKER PIE CRUST
This also comes from Diana Rattray, About.com's Southern Food expert, who writes, “This is a basic, easy graham cracker pie crust made with with graham cracker crumbs, sugar and butter.” Prep Time: 0 minutes; Cook Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Preparation
Combine all ingredients; press over bottom and up sides of 9-inch pie plate.
Bake at 400° for 10 minutes.
GREEN BEAN CASSEROLE
This comes from FamilyTime, and starts off, “Feeding a crowd? What's better than green bean casserole, with its flavorful combination of cream of mushroom soup, green beans, and crispy French fried onions? It's one of our all-time favorites!” Serves: 12 servings (about 3/4 cup each); Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
Directions
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, add 1/2 cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
And now, for today's six recipes. Enjoy!
GLUTEN-FREE HONEY POMEGRANATE ROASTED TURKEY
This comes from Tablespoon.com, and begins, “The Pomegranate Honey Glaze adds a piquant flavor to this Holiday turkey!” Prep Time: 15 min; Total Time: 3 hr 45 min; Servings: 12
To view this online, click here.
Ingredients
1 (10- to 12-lb) whole unbasted turkey, thawed if frozen
1/4 cup (1/2 stick) unsalted butter
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup pomegranate juice
1/4 cup honey
Directions
Heat oven to 325°F. Rinse turkey and pat dry with paper towels. Place turkey on rack in shallow roasting pan; set aside.
In small skillet, heat butter, olive oil and thyme until butter is melted. Drizzle mixture over turkey, a little at a time, rubbing and turning turkey until evenly coated on all sides with butter mixture. Sprinkle with salt and pepper. Roast turkey 2 hours 30 minutes.
Meanwhile, in small saucepan, heat pomegranate juice and honey over medium heat until boiling. Simmer uncovered about 10 minutes or until mixture is reduced by half and slightly thickened.
Remove turkey from oven. With pastry brush, brush half the pomegranate mixture over turkey. Roast 15 to 30 minutes longer or until meat thermometer inserted in thickest part of thigh reaches 165°F.
Remove turkey from oven; transfer turkey to large carving board. Brush remaining pomegranate mixture over turkey. Tent with foil; Let stand 20 to 30 minutes before carving. Reserve pan drippings for Leek and Herbed Gravy.
GLUTEN-FREE LEEK AND HERBED GRAVY
This also from Tablespoon.com, and begins, “The leeks and herbs add a delicious twist to this traditional gravy!” Prep Time: 15 min; Total Time: 15 min; Servings: 12
To view this online, click here.
Ingredients
Pan juices from Honey Pomegranate Roasted Turkey
1/2 cup diced leeks (white and pale green parts only)
1 cup dry white wine
2 cups Progresso™ chicken broth (from 32 oz carton)
1/4 cup all-purpose gluten free rice flour blend
1 tablespoon finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.
Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.
GLUTEN-FREE TOFFEE PECAN PUMPKIN PIE
Also from Tablespoon.com, . This begins, “Toffee bits and pecan pieces make this pie-lover's delight a holiday tradition.” Prep Time: 15 min; Total Time: 1 hr 15 min; Servings: 12
To view this online, click here.
Ingredients
1/2 container (15.8 oz ) Pillsbury™ Gluten Free pie and pastry dough
1/2 cup gluten free toffee bits
1/2 cup chopped pecans
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2 cups light brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup milk
1/2 cup whipping (heavy) cream
3 eggs
Directions
Heat oven to 375F. Roll 1/2 container pie crust between 2 pieces of waxed paper to 10-inch circle. Remove waxed paper; press into 9-inch deep dish pie plate. Flute edges of crust.
Sprinkle bottom of crust with toffee bits and pecans. In medium bowl, mix pumpkin, sugar, spice and salt until smooth. Add milk, cream and eggs; beat until mixture is smooth.
Pour into crust lined pie dish. Bake 55 to 65 minutes or until knife inserted in center comes out clean. Cool. Refrigerate pie.
PUMPKIN CHEESECAKE PIE
This yummy dessert comes from Diana Rattray, About.com's Southern Food expert. She writes, “This cheesecake-style pie is made with the addition of pumpkin and spices, for a rich and easy delicious dessert.
“With the graham cracker crust and simple filling, it's an easy preparation for an extra special dessert.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes
To view this online, click here.
Ingredients
2 packages (16 ounces total) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust, homemade or purchased (recipe follows)
Preparation
Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with an electric mixer at low to medium speed until well blended.
Add eggs; mix until blended. Pour into a prepared graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.
BASIC GRAHAM CRACKER PIE CRUST
This also comes from Diana Rattray, About.com's Southern Food expert, who writes, “This is a basic, easy graham cracker pie crust made with with graham cracker crumbs, sugar and butter.” Prep Time: 0 minutes; Cook Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Preparation
Combine all ingredients; press over bottom and up sides of 9-inch pie plate.
Bake at 400° for 10 minutes.
GREEN BEAN CASSEROLE
This comes from FamilyTime, and starts off, “Feeding a crowd? What's better than green bean casserole, with its flavorful combination of cream of mushroom soup, green beans, and crispy French fried onions? It's one of our all-time favorites!” Serves: 12 servings (about 3/4 cup each); Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
Directions
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, add 1/2 cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
Thursday, September 17, 2015
Diabetic Thursday
Before getting to the today's diabetic recipes, I wanted to post something I ran across on The Diabetic News website.
An encouraging new study has come out that a vaccine used to treat tuberculosis may cure Type 1 diabetes! The story, which was on The Diabetic News website on August 10, can be read at http://thediabeticnews.com/bcg-vaccine-cure-diabetes/. The CBS News report can also be viewed at http://thediabeticnews.com/type-1-diabetes-vaccine/.
And now, for today's recipes. Enjoy!
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
CHILE CON QUESO
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
View recipe: http://diabeticgourmet.com/recipes/html/623.shtml
Ingredients
1 (28 ounce) can low-sodium whole tomatoes in juice
2 cloves garlic, minced
1 medium onion, finely chopped
3/4 teaspoon ground ancho chile powder
3/4 teaspoon chile powder
1/4 teaspoon ground cumin
1 (15 ounce) can black beans with juice
1 (4 ounce) can chopped green chiles
3 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1/2 cup shredded Monterey Jack cheese
2 tablespoons minced cilantro
Directions
In a large nonstick skillet, over medium-high heat, cook the tomatoes, garlic, onion, ancho chile powder, chile powder, and cumin, stirring occasionally, until mixture starts to thicken, 8 -10 minutes.
Turn the heat to low and add the beans, chiles, 2 tablespoons of the parsley, and the vinegar; cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.
Place in a serving dish or in individual bowls; top with the cilantro and remaining parsley.
Nutritional Information Per Serving: Calories: 144; Protein: 8 g; Fat: 3 g; Sodium: 441 mg; Cholesterol: 8 mg; Dietary Fiber: 7 g; Sugars: 7 g; Carbohydrates: 21 g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
PITA CHIPS
Servings: 6 to 8 (6 to 8 chips each)
Source: 1,001 Delicious Recipes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/298.shtml
Ingredients
3 whole wheat, or plain, pita breads
Butter-flavored, or olive oil, cooking spray
3-4 teaspoons Italian seasoning or other dried herbs
Directions
Open pita breads and spearate each into 2 halves. Stack pita halves and cut into 8 wedges. Arrange pita wedges, soft sides up, in single layer on jelly roll pan. Spray generously with cooking spray and sprinkle with Italian seasoning.
Bake at 425 degrees F. until pita wedges are browned and crisp, 5 to 10 minutes.
Nutritional Information Per Serving: Calories: 86; Protein: 3.2 g; Fat: 0.9 g; Sodium: 171 mg; Cholesterol: 0 mg; Carbohydrates: 17.7 g; Exchanges: 1 Bread/Starch
GREEN BEAN CASSEROLE
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
View recipe: http://diabeticgourmet.com/recipes/html/620.shtml
Ingredients
2 teaspoons canola oil
1 large onion, thinly sliced
1 medium onion, finely chopped
3-1/4 cups sliced mushrooms
1 clove garlic, minced
1/4 cup all-purpose flour
1 (16 ounce) can low-fat, low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Pinch freshly ground nutmeg
3/4 cup low-fat sour cream
Fresh ground black pepper to taste
1/2 cup cornflake crumbs
1 pound frozen green beans, or 4 cups lightly steamed green beans
Directions
In a large nonstick skillet, heat 1 teaspoon oil over low heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about 4-5 minutes. Stir in the mushrooms and garlic; continue cooking until the mushrooms release their juices, about 4 minutes.
Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bay leaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly.
In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes.
Nutritional Information Per Serving: Calories: 155; Protein: 7 g; Fat: 5 g ; Sodium: 268 mg; Cholesterol: 10 mg; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 25 g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
CHERRY ALMOND BARS
Yield: 16 bars
Serving Size: 1 Bar
Source: Great Healthy Food – Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/615.shtml
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2/3 cup reduced-fat margarine
2 tablespoons granulated sugar
2/3 cup ground almonds
1/3 cup, plus 2 tablespoons candied cherries, finely chopped
1 large egg, beaten
3/4 cup skim milk
1 teaspoon almond extract
Directions
Preheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.
Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.
Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.
Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.
Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.
Nutritional Information Per Serving: Calories: 130; Protein: 3 g; Fat: 5 g; Sodium: 106 mg; Cholesterol: 14 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Starch, 1 Fat
PARMESAN-HERB SPAGHETTI SQUASH
This recipe begins, “This delicate flavor of the squash is complemented by the combination of herbs and Parmesan Cheese.”
Serves: 4
Source: 1,001 Delicious Recipes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/291.shtml
Ingredients
1 spaghetti squash (2.5 - 3 lbs), cut lengthwise into halves, seeded
2 tablespoons sliced green onions and tops
1 teaspoon minced garlic
1-2 tablespoons margarine
1/4 cup reduced-sodium vegetable broth
1 teaspoon Italian seasoning
1/3 cup grated fat-free Parmesan cheese
Salt and pepper, to taste
Directions
Place squash, cut sides down, in baking pan; add 1/2 inch hot water. Bake, covered, at 400 degrees until squash is fork tender, 30 to 40 minutes. Remove squash from pan and turn cut sides up. Fluff strands of squash with tines of fork.
Saute green onions and garlic in margarine in small saucepan until tender, 3 to 4 minutes. Stir in broth and Italian seasoning; heat to boiling. Spoon half the mixture into each squash half and toss; sprinkle with Parmesan cheese and toss. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 99; Protein: 5.1 g; Fat: 3.6 g; Sodium: 102 mg; Cholesterol: 0 mg; Carbohydrates: 14.3 g; Exchanges: 2 Vegetable, 1/2 Meat, 1/2 Fat
An encouraging new study has come out that a vaccine used to treat tuberculosis may cure Type 1 diabetes! The story, which was on The Diabetic News website on August 10, can be read at http://thediabeticnews.com/bcg-vaccine-cure-diabetes/. The CBS News report can also be viewed at http://thediabeticnews.com/type-1-diabetes-vaccine/.
And now, for today's recipes. Enjoy!
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
CHILE CON QUESO
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
View recipe: http://diabeticgourmet.com/recipes/html/623.shtml
Ingredients
1 (28 ounce) can low-sodium whole tomatoes in juice
2 cloves garlic, minced
1 medium onion, finely chopped
3/4 teaspoon ground ancho chile powder
3/4 teaspoon chile powder
1/4 teaspoon ground cumin
1 (15 ounce) can black beans with juice
1 (4 ounce) can chopped green chiles
3 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1/2 cup shredded Monterey Jack cheese
2 tablespoons minced cilantro
Directions
In a large nonstick skillet, over medium-high heat, cook the tomatoes, garlic, onion, ancho chile powder, chile powder, and cumin, stirring occasionally, until mixture starts to thicken, 8 -10 minutes.
Turn the heat to low and add the beans, chiles, 2 tablespoons of the parsley, and the vinegar; cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.
Place in a serving dish or in individual bowls; top with the cilantro and remaining parsley.
Nutritional Information Per Serving: Calories: 144; Protein: 8 g; Fat: 3 g; Sodium: 441 mg; Cholesterol: 8 mg; Dietary Fiber: 7 g; Sugars: 7 g; Carbohydrates: 21 g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
PITA CHIPS
Servings: 6 to 8 (6 to 8 chips each)
Source: 1,001 Delicious Recipes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/298.shtml
Ingredients
3 whole wheat, or plain, pita breads
Butter-flavored, or olive oil, cooking spray
3-4 teaspoons Italian seasoning or other dried herbs
Directions
Open pita breads and spearate each into 2 halves. Stack pita halves and cut into 8 wedges. Arrange pita wedges, soft sides up, in single layer on jelly roll pan. Spray generously with cooking spray and sprinkle with Italian seasoning.
Bake at 425 degrees F. until pita wedges are browned and crisp, 5 to 10 minutes.
Nutritional Information Per Serving: Calories: 86; Protein: 3.2 g; Fat: 0.9 g; Sodium: 171 mg; Cholesterol: 0 mg; Carbohydrates: 17.7 g; Exchanges: 1 Bread/Starch
GREEN BEAN CASSEROLE
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
View recipe: http://diabeticgourmet.com/recipes/html/620.shtml
Ingredients
2 teaspoons canola oil
1 large onion, thinly sliced
1 medium onion, finely chopped
3-1/4 cups sliced mushrooms
1 clove garlic, minced
1/4 cup all-purpose flour
1 (16 ounce) can low-fat, low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Pinch freshly ground nutmeg
3/4 cup low-fat sour cream
Fresh ground black pepper to taste
1/2 cup cornflake crumbs
1 pound frozen green beans, or 4 cups lightly steamed green beans
Directions
In a large nonstick skillet, heat 1 teaspoon oil over low heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about 4-5 minutes. Stir in the mushrooms and garlic; continue cooking until the mushrooms release their juices, about 4 minutes.
Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bay leaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly.
In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes.
Nutritional Information Per Serving: Calories: 155; Protein: 7 g; Fat: 5 g ; Sodium: 268 mg; Cholesterol: 10 mg; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 25 g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
CHERRY ALMOND BARS
Yield: 16 bars
Serving Size: 1 Bar
Source: Great Healthy Food – Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/615.shtml
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2/3 cup reduced-fat margarine
2 tablespoons granulated sugar
2/3 cup ground almonds
1/3 cup, plus 2 tablespoons candied cherries, finely chopped
1 large egg, beaten
3/4 cup skim milk
1 teaspoon almond extract
Directions
Preheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.
Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.
Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.
Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.
Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.
Nutritional Information Per Serving: Calories: 130; Protein: 3 g; Fat: 5 g; Sodium: 106 mg; Cholesterol: 14 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Starch, 1 Fat
PARMESAN-HERB SPAGHETTI SQUASH
This recipe begins, “This delicate flavor of the squash is complemented by the combination of herbs and Parmesan Cheese.”
Serves: 4
Source: 1,001 Delicious Recipes for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/291.shtml
Ingredients
1 spaghetti squash (2.5 - 3 lbs), cut lengthwise into halves, seeded
2 tablespoons sliced green onions and tops
1 teaspoon minced garlic
1-2 tablespoons margarine
1/4 cup reduced-sodium vegetable broth
1 teaspoon Italian seasoning
1/3 cup grated fat-free Parmesan cheese
Salt and pepper, to taste
Directions
Place squash, cut sides down, in baking pan; add 1/2 inch hot water. Bake, covered, at 400 degrees until squash is fork tender, 30 to 40 minutes. Remove squash from pan and turn cut sides up. Fluff strands of squash with tines of fork.
Saute green onions and garlic in margarine in small saucepan until tender, 3 to 4 minutes. Stir in broth and Italian seasoning; heat to boiling. Spoon half the mixture into each squash half and toss; sprinkle with Parmesan cheese and toss. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 99; Protein: 5.1 g; Fat: 3.6 g; Sodium: 102 mg; Cholesterol: 0 mg; Carbohydrates: 14.3 g; Exchanges: 2 Vegetable, 1/2 Meat, 1/2 Fat
Tuesday, November 25, 2014
Tuesday - Two Days Until Thanksgiving
Thanksgiving is in two days, and whether you're having extended family and friends at your place, or going to their place (or, maybe, staying home with your immediate household), chances are you'll be cooking something. Here are a few things to help that meal along, as well as to fix at other times. And no matter what your plans, here's wishing you a Happy Thanksgiving. Enjoy!
SCALLOPED HASSELBECK SWEET POTATOES
This recipe comes from The Baker Chick. If you haven't signed up for her email newsletter, I highly recommend doing so. (Go ahead, I'll wait.) This particular recipe can be viewed online at http://www.the-baker-chick.com/2014/11/hasselbeck-sweet-potato/.
Ingredients
3 oz. finely grated cheddar or Gruyere cheese
3 oz. finely grated Parmesan cheese
2 cups heavy cream
5 – 6 medium sweet potatoes*
2 cloves of garlic, minced
1 tablespoon of fresh rosemary, roughly chopped
salt & pepper to taste
butter for greasing the pan
Instructions
Preheat oven to 400F.
Using a microplane or whatever else works for you, slice the potatoes to 1/8 inch thick. Soak in water until ready to use.
Combine the cheeses. Take about 1/3 out and set aside. To the rest of the cheese add the cream, garlic, rosemary, salt & pepper. Whisk together.
Drain & dry the potatoes and add them to the cheese/cream mixture. Make sure that each slice gets coated, using your hands to separate them.
Use the butter to grease a 9-inch skillet or other 2-3 quart sized pan. Grab a stack of the potato slices and arrange them vertically around the perimeter of the pan.
Continue, arranging the potatoes in the pan and then continuing onto the inside as well. Pour the remaining cream mixture over the potatoes, filling it about halfway up the side of the pan.
Cover with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes uncovered. Finally, add the remaining cheese all over the top and bake for a final 30 minutes, or until super golden brown with the cheese crisp.
Notes: *Since every potato is slightly different, you may need a few extra slices to wedge in to make the whole thing fit in snugly. I had one extra that I ended up using in the end.
CLASSIC COOKED CRANBERRY SAUCE
This holiday must-have is from FamilyTime. It makes 2 generous cups. Prep time: 5 minutes; Cook Time: 10 to 15 minutes.
To view this online, click here.
1 cup water
1 cup granulated sugar
1 12-ounce bag cranberries
Combine the sugar and water in a large saucepan. Cook over medium-high heat until boiling. Stir occasionally until the sugar dissolves.
Add the cranberries and cook, stirring, until boiling. Reduce the heat to low and cook gently for 10 to 15 minutes until the cranberries pop and the sauce thickens. Set aside to cool.
When cool, the sauce will thicken further. Cover and refrigerate for up to 1 week.
GREEN BEAN CASSEROLE
Another recipe from FamilyTime. This one makes 12 servings (3/4 cups each). Prep Time: 10 minutes; Cook Time: 30 minutes.
This can be viewed online here.
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Notes:
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, add 1/2 cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
GLAZED ROAST TURKEY WITH CRANBERRY STUFFING
This also comes from FamilyTime. It starts off, "The shiny, red-hued glaze will make this year's turkey even more special!" Serves 18. Prep Time: 45 minutes; Cook Time: 5 hours 10 minutes.
If you've already bought your turkey and it's a different size, no problem: simply adjust the measurements accordingly. Of course, you could always make more stuffing, no matter what, and cook the extra in a casserole dish for the last hour that the turkey is baking. Just remember to baste it periodically with the turkey pan drippings or turkey broth.
To view this online, click here.
Cranberry Stuffing:
1 cup butter or margarine
3 medium celery stalks, (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onions
9 cups soft bread cubes, (15 slices) or corn bread cubes
1/2 cup dried cranberries, or raisins
2 tablespoons chopped fresh sage leaves, or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon Pepper
The turkey:
1 whole turkey, 12 pounds, thawed if frozen
2 tablespoons butter or margarine, melted
Cranberry-Apple Glaze:
1 can (8 ounces) jellied cranberry sauce
1/4 cup apple jelly
1/4 cup light corn syrup
Heat oven to 325 degrees F. Prepare Cranberry Stuffing. (See Note with stuffing directions for baking stuffing in casserole.) Stuff turkey just before roasting--not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180 degrees F when the turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165 degrees F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. While turkey is roasting, cook giblets for Turkey Giblet Gravy.
Prepare Cranberry-Apple Glaze while turkey is roasting. Brush glaze on turkey about 20 minutes before turkey is done.
Place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Allow to stand about 15 minutes for easiest carving. While turkey is standing, prepare gravy if desired.
To serve, brush again with glaze before carving. Cover and refrigerate any remaining turkey and gravy separately.
Cranberry Stuffing
Melt butter in 10-inch skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss. Stuff turkey just before roasting.
Note: To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake in 325 degrees F oven 30 minutes. Uncover and bake 15 minutes longer.
Cranberry-Apple Glaze
Mix all ingredients in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth.
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
SCALLOPED HASSELBECK SWEET POTATOES
This recipe comes from The Baker Chick. If you haven't signed up for her email newsletter, I highly recommend doing so. (Go ahead, I'll wait.) This particular recipe can be viewed online at http://www.the-baker-chick.com/2014/11/hasselbeck-sweet-potato/.
Ingredients
3 oz. finely grated cheddar or Gruyere cheese
3 oz. finely grated Parmesan cheese
2 cups heavy cream
5 – 6 medium sweet potatoes*
2 cloves of garlic, minced
1 tablespoon of fresh rosemary, roughly chopped
salt & pepper to taste
butter for greasing the pan
Instructions
Preheat oven to 400F.
Using a microplane or whatever else works for you, slice the potatoes to 1/8 inch thick. Soak in water until ready to use.
Combine the cheeses. Take about 1/3 out and set aside. To the rest of the cheese add the cream, garlic, rosemary, salt & pepper. Whisk together.
Drain & dry the potatoes and add them to the cheese/cream mixture. Make sure that each slice gets coated, using your hands to separate them.
Use the butter to grease a 9-inch skillet or other 2-3 quart sized pan. Grab a stack of the potato slices and arrange them vertically around the perimeter of the pan.
Continue, arranging the potatoes in the pan and then continuing onto the inside as well. Pour the remaining cream mixture over the potatoes, filling it about halfway up the side of the pan.
Cover with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes uncovered. Finally, add the remaining cheese all over the top and bake for a final 30 minutes, or until super golden brown with the cheese crisp.
Notes: *Since every potato is slightly different, you may need a few extra slices to wedge in to make the whole thing fit in snugly. I had one extra that I ended up using in the end.
CLASSIC COOKED CRANBERRY SAUCE
This holiday must-have is from FamilyTime. It makes 2 generous cups. Prep time: 5 minutes; Cook Time: 10 to 15 minutes.
To view this online, click here.
1 cup water
1 cup granulated sugar
1 12-ounce bag cranberries
Combine the sugar and water in a large saucepan. Cook over medium-high heat until boiling. Stir occasionally until the sugar dissolves.
Add the cranberries and cook, stirring, until boiling. Reduce the heat to low and cook gently for 10 to 15 minutes until the cranberries pop and the sauce thickens. Set aside to cool.
When cool, the sauce will thicken further. Cover and refrigerate for up to 1 week.
GREEN BEAN CASSEROLE
Another recipe from FamilyTime. This one makes 12 servings (3/4 cups each). Prep Time: 10 minutes; Cook Time: 30 minutes.
This can be viewed online here.
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Notes:
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, add 1/2 cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
GLAZED ROAST TURKEY WITH CRANBERRY STUFFING
This also comes from FamilyTime. It starts off, "The shiny, red-hued glaze will make this year's turkey even more special!" Serves 18. Prep Time: 45 minutes; Cook Time: 5 hours 10 minutes.
If you've already bought your turkey and it's a different size, no problem: simply adjust the measurements accordingly. Of course, you could always make more stuffing, no matter what, and cook the extra in a casserole dish for the last hour that the turkey is baking. Just remember to baste it periodically with the turkey pan drippings or turkey broth.
To view this online, click here.
Cranberry Stuffing:
1 cup butter or margarine
3 medium celery stalks, (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onions
9 cups soft bread cubes, (15 slices) or corn bread cubes
1/2 cup dried cranberries, or raisins
2 tablespoons chopped fresh sage leaves, or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon Pepper
The turkey:
1 whole turkey, 12 pounds, thawed if frozen
2 tablespoons butter or margarine, melted
Cranberry-Apple Glaze:
1 can (8 ounces) jellied cranberry sauce
1/4 cup apple jelly
1/4 cup light corn syrup
Heat oven to 325 degrees F. Prepare Cranberry Stuffing. (See Note with stuffing directions for baking stuffing in casserole.) Stuff turkey just before roasting--not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180 degrees F when the turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165 degrees F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. While turkey is roasting, cook giblets for Turkey Giblet Gravy.
Prepare Cranberry-Apple Glaze while turkey is roasting. Brush glaze on turkey about 20 minutes before turkey is done.
Place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Allow to stand about 15 minutes for easiest carving. While turkey is standing, prepare gravy if desired.
To serve, brush again with glaze before carving. Cover and refrigerate any remaining turkey and gravy separately.
Cranberry Stuffing
Melt butter in 10-inch skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss. Stuff turkey just before roasting.
Note: To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake in 325 degrees F oven 30 minutes. Uncover and bake 15 minutes longer.
Cranberry-Apple Glaze
Mix all ingredients in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth.
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
Thursday, August 7, 2014
Diabetic Foods
Thursday - time for more diabetic meals. Enjoy!
HERB-CRUSTED BROCCOLI
6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View: http://diabeticgourmet.com/recipes/html/364.shtml
Ingredients
Butter-flavored vegetable cooking spray
2-4 tablespoons chopped pecans
1/4 cup dry unseasoned breadcrumbs
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried chervil leaves
2 tablespoons finely chopped parsley
1-1/2 lb broccoli, cut into florets and stalks sliced, cooked
Salt and pepper, to taste
Directions
Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat until toasted, 2 to 3 minutes, stirring frequently.
Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley.
Season broccoli with salt and pepper to taste; arrange in serving bowl. Spoon crumb mixture over broccoli.
Nutritional Information Per Serving: Calories: 61; Protein: 3.7 g; Fat: 2.1 g; Sodium: 64 mg; Cholesterol: 0 mg; Carbohydrates: 8.7 g; Exchanges: 1-1/2 Vegetable, 1/2 Fat
HERBED POLENTA
Yield: 4 to 6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Online: http://diabeticgourmet.com/recipes/html/271.shtml
Ingredients
Olive oil cooking spray
2 green onions and tops, sliced
1 clove garlic, minced
1 teaspoon dried basil leaves
2-1/2 cups reduced-sodium vegetable, or chicken broth
3/4 cup yellow cornmeal
1/2 teaspoon salt
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onions, garlic, and basil until tender, about 5 minutes. Add broth and heat to boiling; gradually stir in cornmeal and salt. Cook over low heat, stirring constantly, until thickened, about 10 minutes.
Pour polenta into lightly greased 8-inch cake pan; cool to room temperature. Refrigerate, lightly covered, until polenta is firm, 3 to 4 hours.
Spray large skillet with cooking spray; heat over medium heat until hot. Cut polenta into wedges; cook in skillet over medium heat until browned, 3 to 4 minutes on each side.
Nutritional Information Per Serving: Calories: 124; Protein: 2.5 g ; Fat: 1.3 g; Sodium: 309 mg; Cholesterol: 0 mg; Carbohydrates: 22.4 g; Exchanges: 1-1/2 Bread/Starch, 1/2 Fat
BACON AND MUSHROOM BITE-SIZE QUICHE
Found online at http://diabeticgourmet.com/recipes/html/844.shtml. The recipe starts with, "Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers." Makes 3-1/2 dozen; serving size: 1 quiche.
Ingredients
8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream
Directions
Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
Nutritional Information (Per Serving): Calories: 95; Protein: 3 g; Sodium: 87 mg; Cholesterol: 35 mg; Fat: 7 g; Dietary Fiber: 0 g; Carbohydrates: 4 g
CRISPY RICE CRUST QUICHE
Yield: 4 servings
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Recipe: http://diabeticgourmet.com/recipes/html/399.shtml
Ingredients
2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch of nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced
Directions
Preheat oven to 375 degrees F. Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray.) Bake the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust. Lower the oven to 350 degrees F. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.
Nutritional Information Per Serving: Calories: 220; Protein: 16 g; Fat: 5 g; Sodium: 490 mg; Cholesterol: 13 mg; Carbohydrates: 29; Exchanges: 2 Starch, 1 Lean Meat
GREEN BEAN CASSEROLE
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/620.shtml
Ingredients
2 teaspoons canola oil
1 large onion, thinly sliced
1 medium onion, finely chopped
3-1/4 cups sliced mushrooms
1 clove garlic, minced
1/4 cup all-purpose flour
1 (16 ounce) can low-fat, low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Pinch freshly ground nutmeg
3/4 cup low-fat sour cream
Fresh ground black pepper to taste
1/2 cup cornflake crumbs
1 pound frozen green beans,or 4 cups lightly steamed green beans
Directions
In a large nonstick skillet, heat 1 teaspoon oil overlow heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about4-5 minutes. Stir in the mushrooms and garlic; continuecooking until the mushrooms release their juices, about 4 minutes. Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bayleaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly. In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes.
Nutritional Information Per Serving: Calories: 155; Protein: 7 g; Fat: 5 g; Sodium: 268 mg; Cholesterol: 10 mg; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 25g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
CHILI CARNIVALE
Makes 8 servings
Found online at http://diabeticgourmet.com/recipes/html/1115.shtml
Ingredients
2 pounds Ground Beef (95% lean)
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (14 to 14-1/2 ounces) regular or reduced-sodium beef broth
1 bottle (12 ounces) regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 can (6 ounces) tomato paste
1/3 cup chili powder
1 large jalapeno pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 cans (15 ounces each) black beans, rinsed, drained
Lime wedges and baked tortillas chips (optional)
Toppings:
Sliced cherry tomatoes
sliced green onions
sliced serranos or jalapenos
chopped onion
Directions
Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeno pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.
Nutritional Information (Per Serving): Calories: 318;Protein: 32 g; Sodium: 955 mg; Cholesterol: 76 mg; Fat: 7 g; Saturated Fat: 3 g; Dietary Fiber: 7.5 g; Carbohydrates: 28 g;
HERB-CRUSTED BROCCOLI
6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View: http://diabeticgourmet.com/recipes/html/364.shtml
Ingredients
Butter-flavored vegetable cooking spray
2-4 tablespoons chopped pecans
1/4 cup dry unseasoned breadcrumbs
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried chervil leaves
2 tablespoons finely chopped parsley
1-1/2 lb broccoli, cut into florets and stalks sliced, cooked
Salt and pepper, to taste
Directions
Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat until toasted, 2 to 3 minutes, stirring frequently.
Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley.
Season broccoli with salt and pepper to taste; arrange in serving bowl. Spoon crumb mixture over broccoli.
Nutritional Information Per Serving: Calories: 61; Protein: 3.7 g; Fat: 2.1 g; Sodium: 64 mg; Cholesterol: 0 mg; Carbohydrates: 8.7 g; Exchanges: 1-1/2 Vegetable, 1/2 Fat
HERBED POLENTA
Yield: 4 to 6 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Online: http://diabeticgourmet.com/recipes/html/271.shtml
Ingredients
Olive oil cooking spray
2 green onions and tops, sliced
1 clove garlic, minced
1 teaspoon dried basil leaves
2-1/2 cups reduced-sodium vegetable, or chicken broth
3/4 cup yellow cornmeal
1/2 teaspoon salt
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onions, garlic, and basil until tender, about 5 minutes. Add broth and heat to boiling; gradually stir in cornmeal and salt. Cook over low heat, stirring constantly, until thickened, about 10 minutes.
Pour polenta into lightly greased 8-inch cake pan; cool to room temperature. Refrigerate, lightly covered, until polenta is firm, 3 to 4 hours.
Spray large skillet with cooking spray; heat over medium heat until hot. Cut polenta into wedges; cook in skillet over medium heat until browned, 3 to 4 minutes on each side.
Nutritional Information Per Serving: Calories: 124; Protein: 2.5 g ; Fat: 1.3 g; Sodium: 309 mg; Cholesterol: 0 mg; Carbohydrates: 22.4 g; Exchanges: 1-1/2 Bread/Starch, 1/2 Fat
BACON AND MUSHROOM BITE-SIZE QUICHE
Found online at http://diabeticgourmet.com/recipes/html/844.shtml. The recipe starts with, "Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers." Makes 3-1/2 dozen; serving size: 1 quiche.
Ingredients
8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream
Directions
Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
Nutritional Information (Per Serving): Calories: 95; Protein: 3 g; Sodium: 87 mg; Cholesterol: 35 mg; Fat: 7 g; Dietary Fiber: 0 g; Carbohydrates: 4 g
CRISPY RICE CRUST QUICHE
Yield: 4 servings
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Recipe: http://diabeticgourmet.com/recipes/html/399.shtml
Ingredients
2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch of nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced
Directions
Preheat oven to 375 degrees F. Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray.) Bake the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust. Lower the oven to 350 degrees F. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.
Nutritional Information Per Serving: Calories: 220; Protein: 16 g; Fat: 5 g; Sodium: 490 mg; Cholesterol: 13 mg; Carbohydrates: 29; Exchanges: 2 Starch, 1 Lean Meat
GREEN BEAN CASSEROLE
Yield: 6 servings
Source: Forbidden Foods Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/620.shtml
Ingredients
2 teaspoons canola oil
1 large onion, thinly sliced
1 medium onion, finely chopped
3-1/4 cups sliced mushrooms
1 clove garlic, minced
1/4 cup all-purpose flour
1 (16 ounce) can low-fat, low-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
Pinch freshly ground nutmeg
3/4 cup low-fat sour cream
Fresh ground black pepper to taste
1/2 cup cornflake crumbs
1 pound frozen green beans,or 4 cups lightly steamed green beans
Directions
In a large nonstick skillet, heat 1 teaspoon oil overlow heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about4-5 minutes. Stir in the mushrooms and garlic; continuecooking until the mushrooms release their juices, about 4 minutes. Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bayleaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly. In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes.
Nutritional Information Per Serving: Calories: 155; Protein: 7 g; Fat: 5 g; Sodium: 268 mg; Cholesterol: 10 mg; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 25g; Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
CHILI CARNIVALE
Makes 8 servings
Found online at http://diabeticgourmet.com/recipes/html/1115.shtml
Ingredients
2 pounds Ground Beef (95% lean)
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (14 to 14-1/2 ounces) regular or reduced-sodium beef broth
1 bottle (12 ounces) regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 can (6 ounces) tomato paste
1/3 cup chili powder
1 large jalapeno pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 cans (15 ounces each) black beans, rinsed, drained
Lime wedges and baked tortillas chips (optional)
Toppings:
Sliced cherry tomatoes
sliced green onions
sliced serranos or jalapenos
chopped onion
Directions
Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeno pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.
Nutritional Information (Per Serving): Calories: 318;Protein: 32 g; Sodium: 955 mg; Cholesterol: 76 mg; Fat: 7 g; Saturated Fat: 3 g; Dietary Fiber: 7.5 g; Carbohydrates: 28 g;
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