Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post is dedicated to the humble Meatloaf.
Meatloaf seems to be one of those iconic comfort foods, at least in the U.S. For a number of years, my kids were convinced that meatloaf was the perfect Sunday dinner (we had it almost every week).
And so, here's to that iconic comfort food, with six meatloaf recipes, including Athenian Meatloaf with Yogurt-Cucumber Sauce and Old-Fashioned Meatloaf. Enjoy!
BEST EVER MEATLOAF
This is from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”
Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes
To view this online, click here.
Ingredients
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup plain dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.
ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1258
View recipe with photo: http://diabeticgourmet.com/recipes/html/1258.shtml
Ingredients
2 pounds 96% lean Ground Beef
1 cup soft bread crumbs*
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.
Directions
Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan.
Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.
Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.
Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g
STUFFED QUESO MEATLOAF
This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”
Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy
To view this online, click here.
Ingredients
Three 6-inch corn tortillas
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 small onion, grated
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup canned diced tomatoes with green chiles, drained
Kosher salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
1/2 cup pickled jalapeno slices
1 cup ketchup
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
MEATLOAF EXPRESS
This is also from Campbell’s Kitchen, begins, “Making them mini not only slashes the cook time, but makes mealtime fun, too. These single-serve meatloaves bake under a sweet and savory topping to ensure moist and flavorful little loaves that your whole family will love.”
Prep Time: 5 minutes; Total Time: 30 minutes; Serves: 6 people
To view this online, go to https://www.campbells.com/kitchen/recipes/meatloaf-express/.
Ingredients
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1/4 cup ketchup
1/4 cup honey mustard (honey Dijon-style)
1 1/2 pounds lean ground beef
1 cup plain dry bread crumbs
1 egg, beaten
Directions
Set the oven to 425°F. Stir the soup, ketchup and honey mustard in a medium bowl.
Thoroughly mix the beef, bread crumbs, egg and 1/4 cup soup mixture in a large bowl. Season the beef mixture as desired.
Shape the beef mixture into 6 mini meatloaves. Place the mini meatloaves into a 13x9x2-inch baking dish. Pour the remaining soup mixture over the meatloaves.
Bake for 25 minutes or until the meatloaves are cooked through.
EASY HOMEMADE MEATLOAF
Servings: 6
Find this recipe at: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Tuesday, February 6, 2018
Taco Tuesday
Time for another Taco Tuesday! (Yay!) Here are six taco recipes to help you through the day, including Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables and Veggie Tacos with Avocado Tomatillo Salsa. Enjoy!
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
Monday, February 5, 2018
Pasta Party - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with one of my favorites foods, pasta, for a pasta party. Here are six yummy pasta recipes to try out, including Cheeseburger Stuffed Shells and Slow Cooker Chicken Parmesan Pasta. Enjoy!
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
SLOW COOKER LASAGNA
This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…
This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.
Ingredients
1/2 pound ground beef
1/2 pound Italian sausage (I use hot)
1 1/2 tsp salt
1/2 tsp pepper
1 large onion, chopped*
1 tsp Italian seasoning
2 Tbsp parsley
2 tsp garlic powder
2 Tbsp Worcestershire sauce
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce
2 Tbsp granulated sugar
1 1/4 cups water
1 (8 oz) package regular lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1-1/2 cups cottage cheese
1/2 cup grated Parmesan cheese
Instructions
In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Cover and cook on low for about 4-5 hours or until noodles are tender.
Recipe Notes
*You could substitute 1-2 Tbsp dried minced onion
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
CHEESEBURGER STUFFED SHELLS
This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”
Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
Directions
Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
CHICKEN SPAGHETTI
Is it a chicken dish? Spaghetti? Both! This yummy recipes is from Ree Drummond of The Food Network’s The Pioneer Woman, and begins, “With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.”
Total: 1 hr 40 min; Active: 20 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.
Ingredients
1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
SLOW COOKER LASAGNA
This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…
This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.
Ingredients
1/2 pound ground beef
1/2 pound Italian sausage (I use hot)
1 1/2 tsp salt
1/2 tsp pepper
1 large onion, chopped*
1 tsp Italian seasoning
2 Tbsp parsley
2 tsp garlic powder
2 Tbsp Worcestershire sauce
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce
2 Tbsp granulated sugar
1 1/4 cups water
1 (8 oz) package regular lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1-1/2 cups cottage cheese
1/2 cup grated Parmesan cheese
Instructions
In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Cover and cook on low for about 4-5 hours or until noodles are tender.
Recipe Notes
*You could substitute 1-2 Tbsp dried minced onion
LIGHT LASAGNA
This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”
Makes 8 servings
4 1/2 C fat free, low sodium meatless spaghetti sauce
1/2 C water
16-oz fat-free ricotta cheese
2 C shredded part-skim mozzarella cheese, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced garlic
1 tsp Italian seasoning
8 oz box no-cook lasagna noodles.
Mix spaghetti sauce and 1/2 c water in a bowl.
In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.
Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.
Spread with 1/3 of the cheese mixture, making sure noodles are covered.
Repeat layers twice more.
Spread with remaining sauce.
Cover. Cook on low 5 hours.
Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.
Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
CHEESEBURGER STUFFED SHELLS
This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”
Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
Directions
Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
CHICKEN SPAGHETTI
Is it a chicken dish? Spaghetti? Both! This yummy recipes is from Ree Drummond of The Food Network’s The Pioneer Woman, and begins, “With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.”
Total: 1 hr 40 min; Active: 20 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.
Ingredients
1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Meatless Monday
It's time for another Meatless Monday. Here are today's six yummy (yes, yummy!) vegetarian recipes to help you through the day, including Engine 2 Diet Vegetarian Lasagna and Chickpea “Meat” Sauce Over Pasta Shells. Enjoy!
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
TOFU FRENCH TOAST
This recipe, as well as the next one (Maple Nut Granola) comes from Compassion Over Killing, and can be found in the breakfast section of their Easy Vegan Recipes.
You can request (or download) Compassion Over Killing's free Easy Vegan Recipes booklet here.
Makes 6-8 pieces
Ingredients
8 ounces silken tofu
1/2 cup dairy-free milk
1 teaspoon agave or maple syrup
1/2 teaspoon cinnamon
1 ripe banana
Vegan butter, such as Earth Balance, or mild-flavored oil for cooking
6-8 slices of bread
Instructions
Heat a non-stick pan over medium heat.
In a bowl, blend the tofu, dairy-free milk, syrup, cinnamon, and banana on high until smooth. If too thick add a few tablespoons extra dairy-free milk or water. Pour the coating mixture into a shallow dish and dip the bread into the mixture, thoroughly coating both sides.
Melt a teaspoon of oil or vegan butter on the hot skillet, then add your soaked bread.
Cook for 2-3 minutes and flip to cook the other side once the edges begin to turn golden brown. Repeat with remaining bread.
Serve with fresh fruit, powdered sugar, or maple syrup.
MAPLE NUT GRANOLA
Makes 6-8 pieces
Ingredients
2 tablespoons flaxmeal
1/2 cup maple syrup
2 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups oats
1/2 cup pecans or walnuts
Pinch of salt
1/2 cup golden raisins
Instructions
Preheat oven to 325 degrees F.
In a medium bowl, whisk the flaxmeal with the maple syrup. Allow to sit for a few minutes, then whisk again until flax becomes sticky. Add the oil and spices and mix thoroughly. Add the oats, nuts, and salt and toss to coat completely.
Spread granola on a parchment-lined tray and bake 15-20 minutes. Allow to cool on pan. Toss in the golden raisins and store in an airtight container. Enjoy with some dairy-free milk or sprinkled over vegan yogurt and fresh fruit.
CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]
This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.
To view this online, click here.
Ingredients
1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried rosemary
A dash of red pepper flakes
1 28-ounce can crushed tomatoes
1 tablespoon red miso paste
1 tablespoon tomato paste
1 1/4 tablespoon pure maple syrup, or to taste
13 ounces gluten-free or whole wheat pasta shells
Vegan Parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Preparation
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
DEEP-DISH SKILLET PIZZA
This comes from page 37 of the February 2009 issue of Vegetarian Times, and begins, “Try this homemade pizza technique with your favorite toppings as well.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/deep-dish-skillet-pizza/.
Dough
1 tsp. light brown sugar
1/2 pkg. dry yeast (1/4 oz.)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 Tbs. flax meal or ground flaxseed
2 tsp. olive oil
3/4 tsp. salt
Topping
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
8 cups loosely packed kale
1 cup sliced mushrooms
1 tsp. ground fennel seed
2 Tbs. Neufchâtel cheese (2 oz.)
1 cup crumbled feta cheese (4 oz.)
12 cherry tomatoes, halved
2 Tbs. chopped fresh oregano or basil
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.
Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.
nutritional information Per Slice: Calories: 274; Protein: 10 g; Total Fat: 14 g; Saturated Fat: 5 g; Carbohydrates: 30 g; Cholesterol: 24 mg; Sodium: 566 mg; Fiber: 5 g; Sugar: 4 g
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
TOFU FRENCH TOAST
This recipe, as well as the next one (Maple Nut Granola) comes from Compassion Over Killing, and can be found in the breakfast section of their Easy Vegan Recipes.
You can request (or download) Compassion Over Killing's free Easy Vegan Recipes booklet here.
Makes 6-8 pieces
Ingredients
8 ounces silken tofu
1/2 cup dairy-free milk
1 teaspoon agave or maple syrup
1/2 teaspoon cinnamon
1 ripe banana
Vegan butter, such as Earth Balance, or mild-flavored oil for cooking
6-8 slices of bread
Instructions
Heat a non-stick pan over medium heat.
In a bowl, blend the tofu, dairy-free milk, syrup, cinnamon, and banana on high until smooth. If too thick add a few tablespoons extra dairy-free milk or water. Pour the coating mixture into a shallow dish and dip the bread into the mixture, thoroughly coating both sides.
Melt a teaspoon of oil or vegan butter on the hot skillet, then add your soaked bread.
Cook for 2-3 minutes and flip to cook the other side once the edges begin to turn golden brown. Repeat with remaining bread.
Serve with fresh fruit, powdered sugar, or maple syrup.
MAPLE NUT GRANOLA
Makes 6-8 pieces
Ingredients
2 tablespoons flaxmeal
1/2 cup maple syrup
2 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups oats
1/2 cup pecans or walnuts
Pinch of salt
1/2 cup golden raisins
Instructions
Preheat oven to 325 degrees F.
In a medium bowl, whisk the flaxmeal with the maple syrup. Allow to sit for a few minutes, then whisk again until flax becomes sticky. Add the oil and spices and mix thoroughly. Add the oats, nuts, and salt and toss to coat completely.
Spread granola on a parchment-lined tray and bake 15-20 minutes. Allow to cool on pan. Toss in the golden raisins and store in an airtight container. Enjoy with some dairy-free milk or sprinkled over vegan yogurt and fresh fruit.
CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]
This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.
To view this online, click here.
Ingredients
1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried rosemary
A dash of red pepper flakes
1 28-ounce can crushed tomatoes
1 tablespoon red miso paste
1 tablespoon tomato paste
1 1/4 tablespoon pure maple syrup, or to taste
13 ounces gluten-free or whole wheat pasta shells
Vegan Parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Preparation
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.
Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
Friday, February 2, 2018
Friday Recipes
Here are six recipes to help you through the weekend, including Zelda & Shella’s Clam Chowder and Lasagna Primavera. Enjoy!
BEST TOMATO SOUP EVER
This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 40 min; Prep: 25 min; Cook: 15 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever.print.html?oc=linkback
Ingredients
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
Directions
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
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
LASAGNA PRIMAVERA
This comes from FamilyTime.com, and starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Serves: 8 (about 1 1/2 cups each); Prep time: 40 minutes; Cook time: 45 minutes
To view this online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3 3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodle, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE ICING
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, "I grew-up eating this cake. It's so sinful, and yet, filled with good things for you. I've had house guests request Tropical Carrot Cake for breakfast. I think this carrot cake recipe is by far the best you'll ever have." Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes
Ingredients
The Cake Recipe:
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
The Frosting Recipe:
1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut
Preparation
The Cake Recipe:
Preheat the oven to 350 degrees F. Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.
The Frosting:
Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.
ROCKY ROAD CAKE
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake! For the longest time, several members of my family wanted this for their birthday cakes. It can be found at my e-cookbook, Off the Wall Cooking.
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9" pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
ZELDA'S (AND SHELLA'S) CLAM CHOWDER
I'd "met" Shella on a feminist bulletin board that has long since closed. She and her other half, Zelda, on a bulletin board that they then put together that also has long since closed. This was one of the recipes they shared.
Zelda wrote, "I found this recipe at allrecipes.com and altered it slightly." She also added at the end of the recipe, "This tastes really good with toasted sourdough bread! Yum!"
Also, since I lean towards vegetarianism, I'd probably forgo the clams and just make this into a potato soup.
1 cup chopped onion
3 cloves garlic
2 teaspoons dried thyme
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
1/2 teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
1/2 cup butter, melted
1/4 cup all-purpose flour
Sauté onion and garlic in 1 tablespoon of butter for about 8 minutes or until tender. Add dried thyme and sauté another two minutes. Let cool about ten minutes and then blend with enough water to make a smooth paste.
In a large pot, combine potatoes, celery (I like a lot of celery so I usually add more), salt, pepper, onion mixture, and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce the heat and simmer until the potatoes are soft, about 20 minutes.
With the flour and the rest of the butter you will make a roux. This will do away with the raw flour taste and help to thicken the chowder. To make the roux, melt the butter in a skillet (I prefer cast iron), add the flour. Cook for about 2 minutes on a medium to high heat, stirring constantly. The color of the roux will be a light cream color when it is finished. Set aside.
Stir the half-and-half into the pot. Whisk roux into the chowder. Cook and stir until thickened. Stir in clams and adjust seasonings. Cook another 5 minutes or until the clams are heated though.
BEST TOMATO SOUP EVER
This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 40 min; Prep: 25 min; Cook: 15 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever.print.html?oc=linkback
Ingredients
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
Directions
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
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
LASAGNA PRIMAVERA
This comes from FamilyTime.com, and starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Serves: 8 (about 1 1/2 cups each); Prep time: 40 minutes; Cook time: 45 minutes
To view this online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3 3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodle, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE ICING
This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, "I grew-up eating this cake. It's so sinful, and yet, filled with good things for you. I've had house guests request Tropical Carrot Cake for breakfast. I think this carrot cake recipe is by far the best you'll ever have." Prep Time: 30 minutes; Cook Time: 60 minutes; Total Time: 90 minutes
Ingredients
The Cake Recipe:
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
The Frosting Recipe:
1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut
Preparation
The Cake Recipe:
Preheat the oven to 350 degrees F. Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.
The Frosting:
Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.
ROCKY ROAD CAKE
I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake! For the longest time, several members of my family wanted this for their birthday cakes. It can be found at my e-cookbook, Off the Wall Cooking.
1 C chopped nuts
4 eggs
1 C raisins
1 C mayonnaise
1 C mini-marshmallows
1 C water
6 oz. package of chocolate
1 package (18.25 oz) Devil’s Food cake mix w/pudding
Grease & flour 2 9" pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.
Icing (for Rocky Road Cake)
1 tsp. vanilla
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!
ZELDA'S (AND SHELLA'S) CLAM CHOWDER
I'd "met" Shella on a feminist bulletin board that has long since closed. She and her other half, Zelda, on a bulletin board that they then put together that also has long since closed. This was one of the recipes they shared.
Zelda wrote, "I found this recipe at allrecipes.com and altered it slightly." She also added at the end of the recipe, "This tastes really good with toasted sourdough bread! Yum!"
Also, since I lean towards vegetarianism, I'd probably forgo the clams and just make this into a potato soup.
1 cup chopped onion
3 cloves garlic
2 teaspoons dried thyme
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
1/2 teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
1/2 cup butter, melted
1/4 cup all-purpose flour
Sauté onion and garlic in 1 tablespoon of butter for about 8 minutes or until tender. Add dried thyme and sauté another two minutes. Let cool about ten minutes and then blend with enough water to make a smooth paste.
In a large pot, combine potatoes, celery (I like a lot of celery so I usually add more), salt, pepper, onion mixture, and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce the heat and simmer until the potatoes are soft, about 20 minutes.
With the flour and the rest of the butter you will make a roux. This will do away with the raw flour taste and help to thicken the chowder. To make the roux, melt the butter in a skillet (I prefer cast iron), add the flour. Cook for about 2 minutes on a medium to high heat, stirring constantly. The color of the roux will be a light cream color when it is finished. Set aside.
Stir the half-and-half into the pot. Whisk roux into the chowder. Cook and stir until thickened. Stir in clams and adjust seasonings. Cook another 5 minutes or until the clams are heated though.
Thursday, February 1, 2018
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are today's six recipes, including Barbecued Chicken and Decadent Chocolate Mousse. Enjoy!
LINGUINE WITH LEMON SAUCE
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.” Time: About 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Preparation
Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.
CRAB CAKES BALTIMORE-STYLE
This recipe also comes from Pierre Franey in The New York Times cooking e-newsletter. This one begins, “This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.” Time: 15 minutes.
To view this online, click here.
Ingredients
2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil
Preparation
In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
BARBECUED CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.” Yield: 6 to 8 servings; Time: 45 minutes.
To view this recipe online, click here.
Ingredients
1 cup barbecue sauce (see recipe; follows)
6 to 8 chicken legs (drumsticks and thighs) skin-on, bone-in, about 3 1/2 to 4 pounds
Kosher salt and black pepper, to taste
Preparation
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.
SIMPLE BARBECUE SAUCE
This is from John Willoughby, also in The New York Times cooking e-newsletter. John wrote, “Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.” Yield: About 1 1/2 cups; Time: 10 minutes.
To view this online, click here.
Ingredients
2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Preparation
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
J’s B-B-Q GLUTEN
This is from my oldest son. For the most part, the recipe is included exactly as he wrote it out for me, though I have changed a word or two. (This stuff is definitely good.) This can also be found in my e-cookbook, Off the Wall Cooking.
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 C creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes.
Fill huge bowl with water, put dough ball under water for 2 hours. Pour off water. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy.
Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely.
Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
DECADENT CHOCOLATE MOUSSE
14-16 oz tub silken tofu
16 oz package chocolate chips
1 T vanilla
1 T maple syrup, optional
Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.
Note:If you prefer, you can use carob chips in place of the chocolate chips.
LINGUINE WITH LEMON SAUCE
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.” Time: About 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Preparation
Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.
CRAB CAKES BALTIMORE-STYLE
This recipe also comes from Pierre Franey in The New York Times cooking e-newsletter. This one begins, “This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.” Time: 15 minutes.
To view this online, click here.
Ingredients
2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil
Preparation
In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
BARBECUED CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.” Yield: 6 to 8 servings; Time: 45 minutes.
To view this recipe online, click here.
Ingredients
1 cup barbecue sauce (see recipe; follows)
6 to 8 chicken legs (drumsticks and thighs) skin-on, bone-in, about 3 1/2 to 4 pounds
Kosher salt and black pepper, to taste
Preparation
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.
SIMPLE BARBECUE SAUCE
This is from John Willoughby, also in The New York Times cooking e-newsletter. John wrote, “Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.” Yield: About 1 1/2 cups; Time: 10 minutes.
To view this online, click here.
Ingredients
2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Preparation
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
J’s B-B-Q GLUTEN
This is from my oldest son. For the most part, the recipe is included exactly as he wrote it out for me, though I have changed a word or two. (This stuff is definitely good.) This can also be found in my e-cookbook, Off the Wall Cooking.
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 C creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes.
Fill huge bowl with water, put dough ball under water for 2 hours. Pour off water. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy.
Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely.
Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
DECADENT CHOCOLATE MOUSSE
14-16 oz tub silken tofu
16 oz package chocolate chips
1 T vanilla
1 T maple syrup, optional
Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.
Note:If you prefer, you can use carob chips in place of the chocolate chips.
Diabetic Thursday
It's Diabetic Thursday, time to put to rest the notion that diabetic food has to mean bland, boring food. Here are today's six recipes to help you through the day, including Chicken Ole and Crock Pot Harvest Chicken and Potatoes. Enjoy!
Note: If you, or someone you care for, is diabetic, you might want to check out my diabetic food blog, Diabetic Delights. Six recipes Monday through Friday, with an occasional article about diabetic living.
And now, on to today's recipes.
FRIJOLES COCIDOS
Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/730.shtml
Ingredients
1-3/4 cup dried pinto beans (12 ounces)
1-1/4 cups chopped onion
3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.
Nutritional Information Per Serving: Calories: 232; Protein: 12 g; Fat: 3 g; Sodium: 395 mg; Cholesterol: 0 mg; Dietary Fiber: 14 g; Sugars: 5 g; Carbohydrates: 40 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat
TUNA SALAD WRAP
This recipe begins, “Use vegetables in wraps, which hold better than sandwiches if you keep the wrapper flexible and don't overstuff them. The following recipe uses cream cheese and a lettuce leaf to prevent the moist filling from turning the wrapper soggy. Cold wraps usually improve in flavor by sitting in the refrigerator overnight.”
Makes 4 wraps.
Source: AICR
Find this recipe at: http://diabeticgourmet.com/recipes/html/231.shtml
Ingredients
1 can (6.5 oz.) water-packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 Tbsp. dried chives or chervil
2 – 4 Tbsp. nonfat mayonnaise
Salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
4 Tbsp. nonfat cream cheese
4 well-dried leaves of leafy green lettuce slightly smaller than a tortilla
1/2 cup shredded reduced-fat cheddar cheese
4 sprigs fresh mint, cilantro, or flat-leaf parsley
Directions
In small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayonnaise to make a moist (but not wet) salad. Add salt and freshly ground pepper to taste.
On each tortilla, spread a thin layer of cream cheese (about 1 tablespoon) across the center two-thirds of tortilla's surface, leaving a 2-inch margin along edges. Center 1 lettuce leaf on top of each tortilla. Press leaf into cream cheese. Spread one-fourth of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla. Sprinkle one-fourth of cheese over each tortilla and top with sprig of fresh mint or other fresh herb.
Fold the bottom of the tortilla up to cover the top of the filling. Fold in the two sides a quarter-inch. Roll tortilla up, holding side folds in. Roll wraps tightly and as firmly as possible to ensure packets stays closed. Tightly seal each in plastic wrap and refrigerate until ready to serve or pack. Wraps made without wet ingredients can keep for 24 hours or more without getting soggy.
Nutritional Information Per Serving: Calories: 238; Protein: 20 g; Fat: 6 g; Sodium: 534 mg; Carbohydrates: 24 g; Exchanges: 2 Low-Fat Meat; 1 Bread/Starch; 1-1/2 Vegetable
CROCK POT HARVEST CHICKEN AND POTATOES
This is from Diabetic Connect
View this online here.
This recipe begins, “Put this whole meal together in less than 10 minutes and the slow cooker does the rest!”
Ingredients
1 lb boneless, skinless chicken breast, cut into 1" pieces
3 Tbsp flour
1/2 tsp salt
1/4 tsp black pepper
12 ounces small new poitatoes, scrubbed and halved
2 cups baby carrots cut into 3rds
2 celery stalks cut into 1/2" pieces
1 large onion chopped
1 can (4oz.) mushrooms sliced and drained
2 cloves garlic
3/4 tsp dried thyme
1/4 tsp dried sage
1 cup low-sodium chicken broth
1 Tbsp margarine or butter
Directions
In a small bowl mix together the chicken, 2 Tbsp flour, 1/4 tsp of salt and pepper.
Add to slow cooker.
Stir in potatoes, carrots, onions and celery, mushrooms, garlic, 1/2 tsp thyme, sage and broth.
Cover, cook on high for 4 hours or low for 6 to 7 hours.
In a small bowl mix together remaining flour and melted margarine, mix together until a paste forms. Push the contents of pot to one side and with a whisk add in remaining salt & thyme, and flour paste. Mix until thick, cook 1 more hour, or until thoroughly thicken.
Nutritional Facts: Servings: 6; Calories: 194; Fat: 3 g; Protein: 21 g; Carbohydrate: 21 g; Fiber: 3 g; Sodium: 455 mg; Cholesterol: 55 mg
SPRING VEGETABLE PILAF
Yield: 7 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/741.shtml
Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup chopped yellow onion
1 teaspoon dried savory or fines herbes
1 cup 3/4-inch pieces fresh asparagus spears (use thin spears for best results)
1/2 cup diced red bell pepper
1/2 cup frozen green peas, thawed
1 teaspoon fresh or jarred minced garlic
3 cups cooked brown rice (or 1-1/2 cups brown rice plus 1-1/2 cups wild rice)
Scant 1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Coat a large nonstick skillet with the olive oil and preheat over medium heat. Add the onion and savory or fines herbes, cover, and cook for a couple of minutes or until the onions start to soften.
Add the asparagus and bell pepper and cook for another minute or two, or until the vegetables are crisp-tender.
Add the peas and garlic, and cook for another few seconds or until the garlic begins to turn color and smell fragrant.
Add the rice, salt, and pepper to the skillet and toss over medium heat for a minute or two to heat through. Serve hot.
Nutritional Information Per Serving: Calories: 129; Protein: 3.6 g; Fat: 2.8 g; Sodium: 149 mg; Cholesterol: 0 mg; Saturated Fat: 0.4 g; Dietary Fiber: 2.8 g; Carbohydrates: 23 g; Exchanges: 1-1/2 Bread/Starch, 1/2 Fat, 1/2 Vegetable
CHICKEN OLE
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=745
Online version: http://diabeticgourmet.com/recipes/html/745.shtml
Ingredients
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, sliced and separated into rings
14-1/2 ounce can Mexican-style stewed tomatoes
1 cup frozen (thawed) whole kernel corn
1/4 cup chopped fresh cilantro or sliced scallions
Directions
Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.
Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several mixture, until nicely browned. Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture come to a boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the corn and cook covered for 5 minutes more.
Serve hot, topping each serving with a sprinkling of the cilantro or scallions. Serve over brown rice or whole-wheat couscous if desired.
Nutritional Information Per Serving: Calories: 231; Protein: 29 g; Fat: 5.2 g; Sodium: 403 mg; Cholesterol: 65 mg; Saturated Fat: 0.9 g; Dietary Fiber: 3.2 g; Carbohydrates: 18 g; Exchanges: 3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat
CHICKEN CAESAR SANDWICH WITH CHEEY HERB CLOUD BREAD
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/5664-chicken-caesar-sandwich-with-cheesy-herb-cloud-bread
Ingredients
3 eggs, separated
1 packet stevia
3 tablespoons cream cheese, softened
1/4 teaspoon cream of tartar
2 teaspoons garlic powder
1 teaspoon chopped fresh rosemary
1/4 cup shredded mozzarella cheese
2 small chicken breasts
pepper to taste
1 cup chopped romaine lettuce
2 tablespoons lite Caesar dressing mix
6 thin roma tomato slices
2 tablespoons shaved Parmesan
Directions
Preheat the oven to 300 degrees Fahrenheit.
In one bowl, beat the egg whites and cream of tartar until stiff peaks form.
In another bowl, mix the egg yolks, cream cheese, and stevia. Fold the egg whites gently into the yolk mix, being careful not to break it down.
On a baking sheet lined with parchment paper, scoop the mixture into 4 even rounds.
Sprinkle a dash of sea salt on each round and 1/2 teaspoon garlic powder on each round. On two of the rounds (the tops), sprinkle 1/2 teaspoon rosemary and 1/4 cup of mozzarella on each.
Bake on middle rack for 30 to 35 minutes, or until they're golden brown.
Season the chicken breasts with salt and pepper and grill over medium heat for 3 to 4 minutes on each side, or until cooked all the way through.
Toss the romaine and Caesar dressing together.
Layer on a bottom piece of cloud bread with a chicken breast, 2 tomato slices, Parmesan shavings, and Caesar salad mix. Top with a top piece of cloud bread. Repeat with the other sandwich.
Nutritional Facts: Servings: 2; 503 calories; 8.5 g carbohydrates; 32 g fat; 53 g protein; 795 mg sodium; 1.5 g dietary fiber
Note: If you, or someone you care for, is diabetic, you might want to check out my diabetic food blog, Diabetic Delights. Six recipes Monday through Friday, with an occasional article about diabetic living.
And now, on to today's recipes.
FRIJOLES COCIDOS
Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/730.shtml
Ingredients
1-3/4 cup dried pinto beans (12 ounces)
1-1/4 cups chopped onion
3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.
Nutritional Information Per Serving: Calories: 232; Protein: 12 g; Fat: 3 g; Sodium: 395 mg; Cholesterol: 0 mg; Dietary Fiber: 14 g; Sugars: 5 g; Carbohydrates: 40 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat
TUNA SALAD WRAP
This recipe begins, “Use vegetables in wraps, which hold better than sandwiches if you keep the wrapper flexible and don't overstuff them. The following recipe uses cream cheese and a lettuce leaf to prevent the moist filling from turning the wrapper soggy. Cold wraps usually improve in flavor by sitting in the refrigerator overnight.”
Makes 4 wraps.
Source: AICR
Find this recipe at: http://diabeticgourmet.com/recipes/html/231.shtml
Ingredients
1 can (6.5 oz.) water-packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 Tbsp. dried chives or chervil
2 – 4 Tbsp. nonfat mayonnaise
Salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
4 Tbsp. nonfat cream cheese
4 well-dried leaves of leafy green lettuce slightly smaller than a tortilla
1/2 cup shredded reduced-fat cheddar cheese
4 sprigs fresh mint, cilantro, or flat-leaf parsley
Directions
In small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayonnaise to make a moist (but not wet) salad. Add salt and freshly ground pepper to taste.
On each tortilla, spread a thin layer of cream cheese (about 1 tablespoon) across the center two-thirds of tortilla's surface, leaving a 2-inch margin along edges. Center 1 lettuce leaf on top of each tortilla. Press leaf into cream cheese. Spread one-fourth of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla. Sprinkle one-fourth of cheese over each tortilla and top with sprig of fresh mint or other fresh herb.
Fold the bottom of the tortilla up to cover the top of the filling. Fold in the two sides a quarter-inch. Roll tortilla up, holding side folds in. Roll wraps tightly and as firmly as possible to ensure packets stays closed. Tightly seal each in plastic wrap and refrigerate until ready to serve or pack. Wraps made without wet ingredients can keep for 24 hours or more without getting soggy.
Nutritional Information Per Serving: Calories: 238; Protein: 20 g; Fat: 6 g; Sodium: 534 mg; Carbohydrates: 24 g; Exchanges: 2 Low-Fat Meat; 1 Bread/Starch; 1-1/2 Vegetable
CROCK POT HARVEST CHICKEN AND POTATOES
This is from Diabetic Connect
View this online here.
This recipe begins, “Put this whole meal together in less than 10 minutes and the slow cooker does the rest!”
Ingredients
1 lb boneless, skinless chicken breast, cut into 1" pieces
3 Tbsp flour
1/2 tsp salt
1/4 tsp black pepper
12 ounces small new poitatoes, scrubbed and halved
2 cups baby carrots cut into 3rds
2 celery stalks cut into 1/2" pieces
1 large onion chopped
1 can (4oz.) mushrooms sliced and drained
2 cloves garlic
3/4 tsp dried thyme
1/4 tsp dried sage
1 cup low-sodium chicken broth
1 Tbsp margarine or butter
Directions
In a small bowl mix together the chicken, 2 Tbsp flour, 1/4 tsp of salt and pepper.
Add to slow cooker.
Stir in potatoes, carrots, onions and celery, mushrooms, garlic, 1/2 tsp thyme, sage and broth.
Cover, cook on high for 4 hours or low for 6 to 7 hours.
In a small bowl mix together remaining flour and melted margarine, mix together until a paste forms. Push the contents of pot to one side and with a whisk add in remaining salt & thyme, and flour paste. Mix until thick, cook 1 more hour, or until thoroughly thicken.
Nutritional Facts: Servings: 6; Calories: 194; Fat: 3 g; Protein: 21 g; Carbohydrate: 21 g; Fiber: 3 g; Sodium: 455 mg; Cholesterol: 55 mg
SPRING VEGETABLE PILAF
Yield: 7 servings
Source: Secrets of Good-Carb Low-Carb Living
Find this recipe at: http://diabeticgourmet.com/recipes/html/741.shtml
Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup chopped yellow onion
1 teaspoon dried savory or fines herbes
1 cup 3/4-inch pieces fresh asparagus spears (use thin spears for best results)
1/2 cup diced red bell pepper
1/2 cup frozen green peas, thawed
1 teaspoon fresh or jarred minced garlic
3 cups cooked brown rice (or 1-1/2 cups brown rice plus 1-1/2 cups wild rice)
Scant 1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Coat a large nonstick skillet with the olive oil and preheat over medium heat. Add the onion and savory or fines herbes, cover, and cook for a couple of minutes or until the onions start to soften.
Add the asparagus and bell pepper and cook for another minute or two, or until the vegetables are crisp-tender.
Add the peas and garlic, and cook for another few seconds or until the garlic begins to turn color and smell fragrant.
Add the rice, salt, and pepper to the skillet and toss over medium heat for a minute or two to heat through. Serve hot.
Nutritional Information Per Serving: Calories: 129; Protein: 3.6 g; Fat: 2.8 g; Sodium: 149 mg; Cholesterol: 0 mg; Saturated Fat: 0.4 g; Dietary Fiber: 2.8 g; Carbohydrates: 23 g; Exchanges: 1-1/2 Bread/Starch, 1/2 Fat, 1/2 Vegetable
CHICKEN OLE
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=745
Online version: http://diabeticgourmet.com/recipes/html/745.shtml
Ingredients
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, sliced and separated into rings
14-1/2 ounce can Mexican-style stewed tomatoes
1 cup frozen (thawed) whole kernel corn
1/4 cup chopped fresh cilantro or sliced scallions
Directions
Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.
Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several mixture, until nicely browned. Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture come to a boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the corn and cook covered for 5 minutes more.
Serve hot, topping each serving with a sprinkling of the cilantro or scallions. Serve over brown rice or whole-wheat couscous if desired.
Nutritional Information Per Serving: Calories: 231; Protein: 29 g; Fat: 5.2 g; Sodium: 403 mg; Cholesterol: 65 mg; Saturated Fat: 0.9 g; Dietary Fiber: 3.2 g; Carbohydrates: 18 g; Exchanges: 3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat
CHICKEN CAESAR SANDWICH WITH CHEEY HERB CLOUD BREAD
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/5664-chicken-caesar-sandwich-with-cheesy-herb-cloud-bread
Ingredients
3 eggs, separated
1 packet stevia
3 tablespoons cream cheese, softened
1/4 teaspoon cream of tartar
2 teaspoons garlic powder
1 teaspoon chopped fresh rosemary
1/4 cup shredded mozzarella cheese
2 small chicken breasts
pepper to taste
1 cup chopped romaine lettuce
2 tablespoons lite Caesar dressing mix
6 thin roma tomato slices
2 tablespoons shaved Parmesan
Directions
Preheat the oven to 300 degrees Fahrenheit.
In one bowl, beat the egg whites and cream of tartar until stiff peaks form.
In another bowl, mix the egg yolks, cream cheese, and stevia. Fold the egg whites gently into the yolk mix, being careful not to break it down.
On a baking sheet lined with parchment paper, scoop the mixture into 4 even rounds.
Sprinkle a dash of sea salt on each round and 1/2 teaspoon garlic powder on each round. On two of the rounds (the tops), sprinkle 1/2 teaspoon rosemary and 1/4 cup of mozzarella on each.
Bake on middle rack for 30 to 35 minutes, or until they're golden brown.
Season the chicken breasts with salt and pepper and grill over medium heat for 3 to 4 minutes on each side, or until cooked all the way through.
Toss the romaine and Caesar dressing together.
Layer on a bottom piece of cloud bread with a chicken breast, 2 tomato slices, Parmesan shavings, and Caesar salad mix. Top with a top piece of cloud bread. Repeat with the other sandwich.
Nutritional Facts: Servings: 2; 503 calories; 8.5 g carbohydrates; 32 g fat; 53 g protein; 795 mg sodium; 1.5 g dietary fiber
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