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.
Showing posts with label Simply Divine Tangerine Pudding. Show all posts
Showing posts with label Simply Divine Tangerine Pudding. Show all posts
Wednesday, June 3, 2015
Friday, April 24, 2015
Weekend Food
Finally, Friday! Here are today's weekend recipes. Enjoy!
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.
ONE POT CHILI MAC AND CHEESE
This comes from The Baker Chick. Yield: 10 – 12 servings.
To view this online, click here.
Ingredients
1 large onion, small diced
2 tablespoons of chili powder
2 tablespoons of cumin
1 tablespoon of spoked paprika
2 cloves of garlic, minced
2 lbs ground turkey (beef or chicken would work too)
2 bell peppers, small diced
1 15 oz can of black beans, rinsed and drained
2 15 oz cans of tomato sauce
16 oz of elblow macaroni
2 cups of shredded cheese (we used cheddar and some jack)
Instructions
In a large pot or dutch oven heat 2 tablespoons of oil on medium high until hot. Add the onions and spices, and cook for 3-5 minutes until soft. Add the peppers and garlic, and cook for a couple minutes more, or until the onions are starting to brown and the garlic is fragrant.
Add the ground turkey. Break apart with a spoon and cook, stirring frequently, until all the meat is cooked through.
Into the pot add the beans, tomato sauce, 4 cups of water and the macaroni. Raise heat to high, and bring to a boil. Once boiling, reduce to a simmer and cook for 8-12 minutes, or until the macaroni is cooked.
Stir in the cheese until melted. Enjoy!
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $ Servings: 4 - Difficulty Level: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
GREEN BEAN AND MUSHROOM CASSEROLE
This comes from FamilyTime.com, and starts off, "Here's a savory spin on a classic...sautéed mushrooms and onions, and fresh tomato wedges add wonderful flavor to this casserole that gets topped with cheesy breadcrumbs." Prep. time: 20 minutes; Cooking time: 20 minutes; Serves: 6 servings (about 3/4 cup each); Source: Campbell's Recipes
To view this online, click here.
Ingredients
2 tablespoons butter
3 ounces sliced mushrooms, (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon Dried oregano leaves, crushed
1/4 teaspoon garlic powder, or 1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup, (Regular or 98% Fat Free)
4 cups cooked cut green beans
2 large tomatoes, cut into wedges
1/4 cup grated parmesan cheese
3 tablespoons dry bread crumbs
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion, basil, oregano and garlic powder and cook until the vegetables are tender, stirring occasionally.
Stir the soup, mushroom mixture, green beans and tomatoes in a 3-quart shallow baking dish.
Stir the cheese and bread crumbs in a small bowl and sprinkle over the top of the green bean mixture. Bake at 400°F. for 20 minutes or until hot and bubbling.
Ingredient Note: Use 1 bag (16 to 20 ounces) frozen cut green beans, 2 packages (about 10 ounces each) frozen cut green beans, 2 cans (about 16 ounces each) cut green beans, drained or about 1 1/2 pounds fresh green beans for the cooked cut green beans in the recipe.
BAKED FONTINA PASTA WITH BRUSSEL SPROUTS AND SAGE BREADCRUMBS
This comes from The Baker Chick. If you haven't checked out her newsletter, give it a shot!
To view this online (and see a little of how she writes in her newsletter), click here.
Ingredients
8 Ounces Campanelle Pasta (something like shells, penne or rotini would also work great)
2 Ounces Fontina Cheese
6 Ounces Brussels Sprouts
1 Bunch Sage
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter
2 Tablespoons Heavy Cream
1 Shallot
1/2 Cup Panko Breadcrumbs
Instructions
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high.
Grate the cheese. Cut off and discard the stem ends of the Brussels sprouts. Cut the Brussels sprouts in half lengthwise; thinly slice the halves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the shallot.
Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 2 cups of the pasta cooking water, drain the cooked pasta thoroughly and set aside in a warm place.
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sage and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and browned. Transfer to a bowl and set aside. Wipe out the pan.
In the same pan used to make the sage breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and bright green. Remove from heat.
In the same pot used to cook the pasta, melt the butter on medium-high. Once melted, add the flour; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the heavy cream and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the Fontina cheese; stir until melted and combined. Season with salt and pepper to taste. Remove from heat.
Add the cooked pasta and cooked Brussels sprouts to the pot of Fontina béchamel sauce. Stir until thoroughly combined; season with salt and pepper to taste. Transfer the mixture to a baking dish. Place the baking dish on a sheet pan. Bake in the oven 5 to 7 minutes, or until bubbly. Remove from the oven. Top the baked pasta with the sage breadcrumbs. Let stand for at least 2 minutes before serving. Enjoy!
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt 3/4 – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
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.
ONE POT CHILI MAC AND CHEESE
This comes from The Baker Chick. Yield: 10 – 12 servings.
To view this online, click here.
Ingredients
1 large onion, small diced
2 tablespoons of chili powder
2 tablespoons of cumin
1 tablespoon of spoked paprika
2 cloves of garlic, minced
2 lbs ground turkey (beef or chicken would work too)
2 bell peppers, small diced
1 15 oz can of black beans, rinsed and drained
2 15 oz cans of tomato sauce
16 oz of elblow macaroni
2 cups of shredded cheese (we used cheddar and some jack)
Instructions
In a large pot or dutch oven heat 2 tablespoons of oil on medium high until hot. Add the onions and spices, and cook for 3-5 minutes until soft. Add the peppers and garlic, and cook for a couple minutes more, or until the onions are starting to brown and the garlic is fragrant.
Add the ground turkey. Break apart with a spoon and cook, stirring frequently, until all the meat is cooked through.
Into the pot add the beans, tomato sauce, 4 cups of water and the macaroni. Raise heat to high, and bring to a boil. Once boiling, reduce to a simmer and cook for 8-12 minutes, or until the macaroni is cooked.
Stir in the cheese until melted. Enjoy!
TWICE BAKED POTATOES
Prep Time: 10 Minutes - Cost: $ Servings: 4 - Difficulty Level: 2
Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.
With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.
Sprinkle with paprika flakes and black pepper.
Bake for 10 minutes until just golden.
Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread
GREEN BEAN AND MUSHROOM CASSEROLE
This comes from FamilyTime.com, and starts off, "Here's a savory spin on a classic...sautéed mushrooms and onions, and fresh tomato wedges add wonderful flavor to this casserole that gets topped with cheesy breadcrumbs." Prep. time: 20 minutes; Cooking time: 20 minutes; Serves: 6 servings (about 3/4 cup each); Source: Campbell's Recipes
To view this online, click here.
Ingredients
2 tablespoons butter
3 ounces sliced mushrooms, (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon Dried oregano leaves, crushed
1/4 teaspoon garlic powder, or 1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup, (Regular or 98% Fat Free)
4 cups cooked cut green beans
2 large tomatoes, cut into wedges
1/4 cup grated parmesan cheese
3 tablespoons dry bread crumbs
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion, basil, oregano and garlic powder and cook until the vegetables are tender, stirring occasionally.
Stir the soup, mushroom mixture, green beans and tomatoes in a 3-quart shallow baking dish.
Stir the cheese and bread crumbs in a small bowl and sprinkle over the top of the green bean mixture. Bake at 400°F. for 20 minutes or until hot and bubbling.
Ingredient Note: Use 1 bag (16 to 20 ounces) frozen cut green beans, 2 packages (about 10 ounces each) frozen cut green beans, 2 cans (about 16 ounces each) cut green beans, drained or about 1 1/2 pounds fresh green beans for the cooked cut green beans in the recipe.
BAKED FONTINA PASTA WITH BRUSSEL SPROUTS AND SAGE BREADCRUMBS
This comes from The Baker Chick. If you haven't checked out her newsletter, give it a shot!
To view this online (and see a little of how she writes in her newsletter), click here.
Ingredients
8 Ounces Campanelle Pasta (something like shells, penne or rotini would also work great)
2 Ounces Fontina Cheese
6 Ounces Brussels Sprouts
1 Bunch Sage
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter
2 Tablespoons Heavy Cream
1 Shallot
1/2 Cup Panko Breadcrumbs
Instructions
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high.
Grate the cheese. Cut off and discard the stem ends of the Brussels sprouts. Cut the Brussels sprouts in half lengthwise; thinly slice the halves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the shallot.
Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 2 cups of the pasta cooking water, drain the cooked pasta thoroughly and set aside in a warm place.
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sage and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and browned. Transfer to a bowl and set aside. Wipe out the pan.
In the same pan used to make the sage breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and bright green. Remove from heat.
In the same pot used to cook the pasta, melt the butter on medium-high. Once melted, add the flour; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the heavy cream and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the Fontina cheese; stir until melted and combined. Season with salt and pepper to taste. Remove from heat.
Add the cooked pasta and cooked Brussels sprouts to the pot of Fontina béchamel sauce. Stir until thoroughly combined; season with salt and pepper to taste. Transfer the mixture to a baking dish. Place the baking dish on a sheet pan. Bake in the oven 5 to 7 minutes, or until bubbly. Remove from the oven. Top the baked pasta with the sage breadcrumbs. Let stand for at least 2 minutes before serving. Enjoy!
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt 3/4 – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
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