Copy Cat Keech

Keech Egg Nog

2011-12-24T14:14:00.000-08:00

Sorry People...No Rum in this one.

Also, this is NOT a thick beverage. It ends up more like a thinner, foamy, creamy milkshake. It is as close as I've actually come to a REAL recipe for my MIL's Egg Nog, so I'm writing it down. This way, I can re-create it again, along with anyone else who loves this style of Egg Nog.

8 eggs, separated
2/3 C sugar
4 C milk (whole or 2%)
2 C half & half
1-1/2 Tbs vanilla
2 C heavy whipping cream
cinnamon to taste
nutmeg to taste
dash of salt

Beat egg yolks until thick & lemon colored. Gradually beat in sugar. Stir in milk, half & half, and vanilla.

Whip cream until light & fluffy. Whisk into egg yolk mixture.

Add a dash of salt to egg whites & beat until they stand in peaks. Fold into egg mixture.

Add cinnamon & nutmeg to taste. Add more sugar to taste. Enjoy!

Any of the dairy measuremnts can be adjusted, but the total should be about 8 cups - i.e. 6 cups of milk & 2 of cream if you omit the half & half.

Cookie Dough Truffles

2011-08-31T07:20:00.000-07:00

This is the next recipe I want to try.

http://www.loveandoliveoil.com/2010/01/chocolate-chip-cookie-dough-truffles.html

But, do I make them Just-Because? Or wait until I NEED something done on the Honey-Do List?

Apple Brownies...Or Rather Apple Blondies

2010-09-21T06:42:00.000-07:00

2/3 c. butter, softened (10-2/3 Tbsp)
1-3/4 c. brown sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking powder
1/4 tsp salt
1/3 c. chopped nuts
1 c. apples, peeled & chopped
1/3 c. raisins (optional - or use extra apple or nuts)

Cream butter & brown sugar. Add eggs & vanilla and mix. Add dry ingredients & beat until mixture is smooth. Add apples, nuts & raisins and stir gently. Spread batter into greased 9"X13" pan and bake at 350 for 35-45 minutes. Allow to cool before cutting.

Apple Bundt Cake

2010-09-16T11:05:00.000-07:00

Cake Batter

3 c. flour

3 tsp baking powder

1/2 tsp salt

2 c. sugar
1 c. oil
4 eggs
2-1/2 tsp vanilla
1/4 c. orange juice (I used apple cider)
1 c. chopped nuts (optional)

Filling
2 c. apples (about 2 med.), peeled & diced
1 tsp cinnamon
1 Tbsp sugar

Preheat oven to 350. Grease bundt pan & set aside.

Mix flour, baking powder & salt. Set aside. Beat sugar, oil, eggs, vanilla & juice at high speed until well combined. Add dry ingredients. Mix until smooth. Fold in nuts. Prepare filling by combining apples, cinnamon & sugar in a bowl or plastic baggie.

Place 1/3 of batter into prepared pan & top with 1/2 the apple filling. Continue layers ending with batter.

Bake 50-60 minutes. Sprinkle with powdered sugar or top with icing after cooling slightly.

Mexican Lettuce Wraps or Lettuce Tacos

2010-08-16T13:44:00.000-07:00

1lb ground beef or turkey
2 C. rice
2 C. water
1 can enchilada sauce
1 can cream of mushroom soup
1 can black beans, drained & rinsed
Shredded cheddar cheese

Lettuce leaves, salsa, sour cream & additional cheese for building wraps

Preheat oven to 350.

Brown beef or turkey. Season with salt, pepper & garlic or onion powder. Drain meat. Add rice & cook, stirring continuously so rice does not burn. Add water, enchilada sauce & soup. Stir until well-mixed, then add black beans. Pour mixture into casserole dish, top with shredded cheese & bake for 45-55min or until rice is tender.

Serve filling with lettuce leaves, salsa & sour cream.

Microwave Caramels

2010-03-29T17:34:00.000-07:00

I'll admit that I found a recipe online & tweaked it. Well, let's say I had to "fix it". My first attempt @ Microwave Caramels was a bit of a disaster. I mean, they tasted good, but ended up more like a Sugar Daddy. Definitely yummy, but way too hard to chew. I looked at some other recipes online to find out a better idea of how long they should take to cook. Well, I decided to give it another go, but cut WAY back on the cook time. They turned out FANTASTIC! I was thrilled. They came out delicious, soft & chewy. Mmmm...this recipe is definitely a KEEPER!
1 C. Butter (2 sticks)
2-1/2 C. Brown Sugar
1 C. light corn syrup
1 (14oz) can sweetened condensed milk
1/4 tsp salt
1 C. chopped nuts (optional)

Line a 12 X 7 X 2 inch pan with buttered aluminum foil. Set aside.

Place butter in a large microwave-safe bowl. Microwave butter until melted.

Stir in brown sugar, corn syrup, sweetened condensed milk & salt. Cover with plastic wrap, venting one corner. Microwave for 6 minutes. Mixture should be bubbly. Stir, recover & cook 3 more minutes.

Uncover, stir well. Cook 3 more minutes. Stir again & cook 3 more minutes. Basically, the caramels have now cooked for a total of 15 minutes. If you want to check the consistency, drop a little into a bowl of ice water. If done, it should hold together when cooled, but still be chewy. If the mixture doesn't hold together, is too soft, or dissolves immediately...cook longer. I would probably only do 1-2 minutes at a time.

When caramel mixture is cooked, stir in the nuts, and pour into the prepared pan. Allow the caramels to cool. Then cut into pieces and wrap in wax paper or plastic wrap.

Chocolate Marble Gooey Butter Cake

2010-03-21T19:28:00.000-07:00

Recipe from: The Cake Mix Doctor

Crust
1pk (18.25oz) plain yellow cake mix
8 Tbs (1 stick) butter, melted
1 large egg

Filling
8oz. cream cheese, softened
2 large eggs
1 tsp vanilla extract
8 Tbs (1 stick) butter, melted
3-3/4 C. confectioner's sugar, sifted
1 C. (6oz) semisweet chocolate chips

Preheat oven to 350. Set aside an un-greased 9"X13" baking pan.

For the crust, place cake mix, butter & egg into a large mixing bowl. Blend well with electric mixer. Scrape sides. Batter should come together into a ball. With your fingertips, pat the batter evenly into the bottom of the pan. Set aside.

For the filling, place cream cheese into same bowl used for crust (no need to clean bowl or beaters), and blend on low until fluffy. Add eggs, vanilla and butter, then blend at medium for 1 minute. Add confectioner's sugar & blend until well combined, scraping down sides as necessary.

Melt the chocolate chips in a small saucepan over low heat, stirring until melted. (OR melt in microwave stirring after every 30 seconds until smooth & melted). Measure out 1 cup of the cream cheese filling, and fold it into the chocolate mixture, stirring so the batter becomes well combined. Set aside.

Pour the reamining cream cheese filling onto crust, and spread out evenly to edges. Drop spoonfuls of chocolate batter over the top of the filling. Swirl them with a dinner knife, so the top has a marbled effect. Be careful not to cut through the crust.

Bake cake until it is well browned, but the center still jiggles when you shake the pan. About 45-47 minutes. Remove from oven & cool on wire rack 30 minutes. Cut into squares & serve.

Store this cake covered in aluminum foil at room temperature for up to 4 days, or in the refridgerator for a week. Or, freeze wrapped in foil for up to 6 months. Thaw cake overnight in refrigerator before serving.

This cake is great warm, but very gooey when hot/warm, and you have to eat it with a fork. I prefer to make it ahead of time & serve @ room temperature, because it has more of a brownie texture - A VERY decadent, gooey brownie. ENJOY! This is a Great cake.

Butterscotch Rolls

2009-12-16T13:57:00.000-08:00

This is the yummiest pull-apart recipe ever. My mom has made these forever, and my kids love them. They call them "Sticky Buns" and ask for them frequently.

1 C. butter
1 C. brown sugar
1 pkg cook-and-serve butterscotch pudding mix
Rhodes Rolls (36ct) or equivalent - Meijer has a good brand of frozen yeast rolls
Optional
Chopped nuts or pecan halves
cinnamon

Melt butter in microwave. Add brown sugar & heat until sugar is almost dissolved. Spray 2 bundt pans with nonstick spray. Divide rolls between the pans (18-20 fills a pan). Add nuts to rolls in pan, if desired. Pour 1/2 brown sugar mixture over rolls in each pan. Sprinkle pudding mix over brown sugar & rolls (1/2 each pan). Put into oven & allow to rise overnight.

Remove rolls from oven and preheat oven to 350. Poke rolls so they fit into pan. Bake for 18-25 minutes until cooked through. While warm, turn pans upside-down onto a plate to remove rolls.

Veggie Cakes

2009-10-13T06:50:00.000-07:00

Recipe from: http://dietbites.com

Begin by grating up an assortment of your favorite vegetables. Examples include: carrots, mushrooms, squash, bell pepper, onion, corn, cabbage, broccoli, cauliflower, pinched spinach, cooked drained beans, potatoes. Be sure to use clean vegetables, and to drain your vegetables. Water tends to create splattering in the pan while cooking.

3 cups of grated vegetables
2 egg whites
salt & pepper to personal taste
dash or two of your favorite seasoning - totally optional
2 Tablespoons of white OR wheat flour
non stick cooking spray

Spray a skillet with the cooking spray and while it heats, mix the vegetable cakes in a bowl.

Form flat little patties and carefully place into the pan.

Cook until golden on one side before flipping, then turn and cook on the other side until golden brown. Be careful not to disturb your patties as they cook because they are very fragile.

Serve with low-fat dip or dressing for dipping.

Calorie Count: Without the dressing, using these veggies - mushrooms, squash, bell pepper, onion, carrots, cabbage & asparagus, the recipe contains 125 calories. Yes, that's for the ENTIRE recipe which makes a very nice size plate of vegetable treats.

Adding potatoes and corn will up your calorie count.

Crispy BAKED Tortilla Bowls

2009-10-07T12:14:00.000-07:00

8 or 10 inch tortillas (I like 8" Whole Wheat)
Aluminum foil
Pam or Canola spray

Preheat oven to 400.

Make a ring out of foil & place it on a cookie sheet. Heat tortilla in microwave about 15-30 seconds, to soften. Spray both sides with spray & put on top of foil ring. Press down in center to form a shallow bowl. Bake at 400 for about 8-15 minutes. Watch them. Turn if necessary to brown evenly. Remove from oven & allow to cool before filling. They will continue to crisp a little as they cool.

For taco salad, fill with lettuce, tomatoes, taco meat or salsa chicken, beans, etc.

Whole Wheat Crepes

2009-10-07T11:57:00.000-07:00

1 cup low-fat milk
3/4 cups whole wheat flour
1 large egg
1 additional egg white
1 Tbs sugar (optional)

In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as neccessary. (I think I tripled the batch and did have to thin it a little)

Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.

For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.

Fill crepes with you favorite filling. Roll and enjoy! I love them with a little Nutella & strawberries or bananas.

(from http://www.mrbreakfast.com/superdisplay.asp?recipeid=1156)

Slow Cooker Salsa Chicken

2009-10-07T11:46:00.000-07:00

2 lb. boneless, skinless chicken breasts (or thighs)
Favorite Jar Salsa

Spray crockpot with nonstick spray. Pour in a little of the salsa into the bottom of the crockpot. Add chicken & pour more salsa over top. (About 1/2 jar) Cover & cook on low 5-6 hours. Remove chicken & shred or cut into chunks. Remove some of the liquid from crockpot & add chicken to the liquid left in crockpot. If desired, thicken suace with cornstarch (dissolved in a little water).

Serve chicken with tortillas or taco shells, along with desired taco toppings (lettuce, tomato, cheese, salsa, sour cream, etc.). Use as a filling for chicken enchiladas. OR, bake a tortilla (sprayed on both sides with spray) until crispy.

Salsa Chicken Quesadillas / Tacos

2009-09-21T13:19:00.001-07:00

8 oz. Cooked chicken
1/4 - 1/2 c. salsa
2 oz. shredded cheese
2 whole wheat flour tortillas (8" or 10")

Preheat broiler.

Shred chicken into pieces and put into a microwave-safe bowl. Pour salsa over chicken, cover & microwave until hot. Stir to coat chicken, adding more salsa if needed.

Spray tortillas with non-stick spray. Put spray-side down on cookie sheet & spread 1oz of cheese on each. Put under broiler to melt cheese. Spread half of salsa chicken mixture on each tortilla & fold over. Put back under broiler to crisp tortilla. (ONLY 1-2 minutes - Watch carefully, it goes quick.) Flip over & crisp other side. Let cool for a minute then cut into 2-3 wedges. Serve with a salad.

2 Servings

Easy Crockpot Chicken

2009-09-21T13:11:00.000-07:00

1-2 lbs frozen chicken breast
1 c. chicken broth
1 pkt Italian dressing seasoning mix

Pour broth in crockpot & mix in dressing mix. Add chicken, turn to coat. Cover & cook on low 6-7 hours. If using raw chicken, cook on low 4 hours. Thicken broth, if desired for gravy/sauce.

Use leftovers for salsa chicken tacos or quesadillas. Slice for sandwiches or put on salad.

Cabbage Rolls DE-CONSTRUCTED or Stuffed Cabbage UN-Stuffed

2009-08-07T15:20:00.000-07:00

Ingredients

1# ground turkey
1# ground beef
2 eggs
1/4-1/2 c. milk
1/2-3/4 c. oats
1 pkg meatloaf seasoning mix
(OR Meatloaf mixture of your choice)

1 (28oz) can tomato puree
3 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp seasoned salt
2 Tbs brown sugar
1 bag shredded Coleslaw mix

Preheat oven to 375.

Mix first 6 ingredients until combined. Form into small loaves; place into a casserole dish, leaving a little space around each.

Mix tomato, paprika, onion & garlic powder, seasoned salt & brown sugar. Add salt & pepper to taste. Stir in shredded cole slaw until coated. Spread cabbage tomato mixture over the meat loaves. Bake for about 1 hour to 1 hour 20 minutes until meat is cooked completely.

Mexican Chicken Soup

2009-08-07T12:07:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
5 c. fat-free, low-sodium chicken broth
1-1/2 c. bottled thick & chunky salsa
1 (9oz) pkg frozen, diced cooked chicken breast, thawed
1 c. rinsed, drained no-salt added canned black beans
1 c. uncooked instant rice
1/4 c. chopped fresh cilantro
2 Tbs fresh lime juice
3/4 c. coarsely crushed low-fat baked tortilla chips

Bring broth & salsa to boil over high heat. Add chicken, beans & rice; cover, reduce heat to low & cook 5 minutes or until rice is tender. Remove from heat & stir in cilantro & lime juice.

Spoon soup evenly into bowls. Sprinkle each with 2 Tbs chips.

Servings: 6
Serving size: 2 c.
Calories (g) - 245
Fat (g) - 3.6
Carbohydrates (g) - 26.5
Fiber (g) - 2.5
Protein (g) - 25.6
Sodium (mg) - 816
Exchanges - 1-1/2 starch / 3 very lean meat

Waldorf Pilaf

2009-08-07T11:58:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1-1/2 c. fat-free, less-sodium chicken broth
1/2 c. apple juice
1/2 c. chopped celery
1/4 c. chopped onion
1 (6.2oz) pkg fast-cooking recipe long grain wild rice (such as Uncle Ben's)
3/4 c. finely chopped apple
1/3 c. chopped pecans, toasted
3 Tbs chopped fresh parsley

Combine first 4 ingredients & 1 Tbs seasoning from seasoning packet in a saucepan; discard remaining seasoning.

Bring to a boil; add rice. Cover, reduce heat & simmer 5 minutes or until liquid is absorbed & rice is tender.

Remove rice mixture from heat; stir in apple, pecans & parsley.

Servings: 10
Serving size: 1/2 c.
Calories (g) - 100
Fat (g) - 3.0
Carbohydrates (g) - 16.6
Fiber (g) - 1.1
Protein (g) - 2.7
Sodium (mg) - 163
Exchanges - 1 starch / 1/2 fat

Skillet Cabbage

2009-08-07T11:51:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 Tbs margarine
1 c. chopped onion (about 1)
4 carrots, scraped & cut into thin slices
6 c. chopped cabbage (about 1 head)
1/2 c. fat-free, low-sodium chicken broth
1/2 tsp salt
1 tsp liquid calorie-free sweetener

Melt margarine in skillet. Suate onion & carrot 5 minutes unitl crisp-tender. Stir in cabbage & remaining ingredients. Bring to boil, cover, reduce heat & simmer 11 minutes until vegetables are tender.

Servings: 6
Serving size: 1 c.
Calories (g) - 85
Fat (g) - 4.1
Carbohydrates (g) - 11.4
Fiber (g) - 3.7
Protein (g) - 2.3
Sodium (mg) - 325
Exchanges - 2 vegetable / 1 fat

Chinese Chicken Salad

2009-08-07T11:42:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/4 c. sesame seeds, toasted & divided
6 c. shredded, cooked chicken breast
1 c. chopped green onions
1/2 c. fat-free, less-sodium chicken broth
1/4 c. fresh lemon juice
1 Tbs bottled minced ginger
1 Tbs Chinese mustard
1 tsp salt
1 tsp "measures like sugar" calorie-free sweetener
1 tsp coriander
1 head green leaf lettuce, shredded

Combine 2 Tbs sesame seeds & next 9 ingredients in a large saucepan. Cook over medium heat until thoroughly heated.

Arrange lettuce on a large platter. Spoon chicken mixture over lettuce; sprinkle with 2 Tbs sesame seeds.

Servings: 6
Serving size: 3/4 c. chicken & 1 c. lettuce
Calories (g) - 279
Fat (g) - 7.7
Carbohydrates (g) - 5.1
Fiber (g) - 1.8
Protein (g) - 45.4
Sodium (mg) - 357
Exchanges - 1 vegetable / 6 very lean meat

Cherry Tomato-Cucumber Salad

2009-08-07T11:36:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/4 c. plain fat-free yogurt
2 Tbs crumbled feta cheese
1/4 tsp salt
Dash of pepper
1 small garlic clove, crushed
1-1/2 c. cherry tomatoes, halved
1 cucmber, quartered lengthwise & sliced crosswise (about 1-1/2 c.)

Combine first 5 ingredients. Add tomato & cucumber; toss gently. Serve immediately.

Servings: 4
Serving size: 3/4 c.
Calories (g) - 44
Fat (g) - 1.4
Carbohydrates (g) - 6.1
Fiber (g) - 1.4
Protein (g) - 2.5
Sodium (mg) - 222
Exchanges - 1 vegetable

Italian-Style Salad

2009-08-07T11:31:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 (10oz) bag Italian salad greens (about 6 cups)
1/2 c. roasted red pepper in water, drained & chopped
2 Tbs grated fresh parmesan cheese
1/3 c. fat-free Italian dressing

Combine ingredients & drizzle with dressing. Toss to coat well.

Servings: 6
Serving size: 1 c.
Calories (g) - 25
Fat (g) - 0.6
Carbohydrates (g) - 3.7
Fiber (g) - 1.0
Protein (g) - 1.6
Sodium (mg) - 279
Exchanges - 1 vegetable

Pineapple-Mango Salad

2009-08-07T11:22:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 c. fresh pineapple chunks
3/4 c. cubed, peeled, rip mango (about 1)
3/4 c. choped red bell pepper (about 1)
1 orange
2 Tbs finely chopped, seeded jalepeno pepper (about 1)
1-1/2 Tbs sugar

Combine first 3 ingredients in a bowl & set aside.

Grate 1 tsp orange rind, peel orange & cut out secitons over a small bowl. Squeeze membranes to extract juice; reserve 2 Tbs juice. Discard remaining membrane & juice. Add reserved orange rind & sections to mango mixture. Add jalepeno, reserved orange juice & sugar. Toss gently & let stand 10 minutes.

Servings: 5
Serving size: 1/2 c.
Calories (g) - 77
Fat (g) - 0.2
Carbohydrates (g) - 19.2
Fiber (g) - 2.0
Protein (g) - 0.6
Sodium (mg) - 2
Exchanges - 1-1/2 fruit

Turkey Quesadillas

2009-08-07T11:11:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/2 tsp oil
3/4 c. chopped bell pepper (about 1 small)
1/2 c. red onion (about 1 small)
1 tsp ground cumin
1 c. chopped cooked turkey breast
3/4 c. drained no-salt-added diced tomatoes
1/2 c. minced fresh cilantro
1/2 tsp salt
1/8 tsp black pepper
4 (8-in) fat-free flour tortillas
1/3 c. (1.5oz) shredded reduced fat monterey jack cheese

Heat oil over medium-high heat. Saute onion & pepper 3 minutes. Add cumin & saute 1 minute. Add turkey & tomato; saute 3 minutes. Stir in cilantro, salt & pepper.

Place about 1/2 c. turkey mixture on half of each tortilla. Sprinkle cheese evenly over turkey; fold in half. Cook 30 seconds on each side or until lightly browned. Cut each folded tortilla into 3 wedges.

Servings: 4
Serving size: 3 wedges (1 tortilla, filled)
Calories (g) - 205
Fat (g) - 3.5
Carbohydrates (g) - 29.8
Fiber (g) - 2.3
Protein (g) - 12.5
Sodium (mg) - 648
Exchanges - 2 starch / 1 lean meat

Curry Orange Chicken

2009-08-07T10:15:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 c. uncooked instant rice
3/4 lb chicken breast tenders
2 Tbs flour
1 tsp oil
2 green bell peppers, cut into strips
1 Tbs bottled minced garlic
1/2 c. fat-free less-sodium broth
1/3 c. low-sugar orange marmalade
1 tsp curry powder

Cook rice omitting salt & oil.

Coat chicken with flour. Spray skillet with non-stick spray, add oil. Heat over medium-high heat until hot. Add pepper strips & garlic; saute 1 minute. Add chicken, and saute 6 minutes until lightly browned. Add broth, marmalade & curry powder; cook 5 minutes or until chicken is done, stirring often. Serve over rice.

Servings: 4
Serving size:
Calories (g) - 323
Fat (g) - 3.1
Carbohydrates (g) - 47.1
Fiber (g) - 1.7
Protein (g) - 24.6
Sodium (mg) - 81
Exchanges - 3 starch / 2 very lean meat

Ham & Potato Frittata

2009-08-07T10:02:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
3/4 c. finely chopped reduced fat 33% less-sodium cooked ham
1/3 c. finely chopped red bell pepper (about 1/2 small)
2 c. frozen country-style hash brown potatoes
1/2 c. sliced green onions (about 2 large)
1/4 tsp salt
1/4 tsp black pepper
1 (8oz) carton egg substitute
1/3 c. reduced-fat shredded sharp cheddar cheese

Preheat oven to 450. Preheat a 10-in. skillet over medium-high heat until hot. Add ham & bell peppers; saute 3 minutes. Add potatoes & next 3 ingredients; 4-5 minutes or until veggies are tender.

Reduce heat to medium-low. Add egg substitute; stir gently. Cook 2-3 minutes or until nearly set. Place pan in oven, and bake @ 450 for 3-4 minutes or until set. Sprinkle with cheese while frittata is hot.

Servings: 4
Serving size: 1/4 frittata
Calories (g) - 128
Fat (g) - 3.5
Carbohydrates (g) - 9.4
Fiber (g) - 0.6
Protein (g) - 14.8
Sodium (mg) - 550
Exchanges - 1/2 starch / 2 lean meat

Beef in Roasted Pepper Gravy

2009-08-07T09:32:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 (12oz) pkg medium egg noodles
1 (2-1/4 to 2-1/2 lb) pkg refrigerated fully-cooked beef pot roast with gravy
1 (14.5oz) can diced tomatoes w/ onion & garlic, undrained
1 c. frozen small white onions
1 (7oz) chopped bottled roasted red bell peppers, drained
1/2 tsp black pepper
1/2 c. chopped fresh parsley

Cook noodles, omitting salt & fat.

Remove pot roast from package, reserving gravy; add gravy to a 4-qt dutch oven. Add tomatoes, onions, roasted peppers & pepper to gravy. Bring to a boil, cover, reduce heat & simmer 10 minutes.

Cut pot roast into 2-in. pieces. Add to gravy, cover, cook 5 minutes.

Drain noodles; toss with parsley. Serve beef mixture over noodles.

Servings: 8
Serving size: 3/4c. meat & 1c. noodles
Calories (g) - 391
Fat (g) - 8.1
Carbohydrates (g) - 40.1
Fiber (g) - 1.8
Protein (g) - 38.2
Sodium (mg) - 647
Exchanges - 2 starch / 2 vegetable / 4 lean meat

Slow-Cooker Shredded Beef with Chipotle Peppers

2009-08-07T09:17:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1-1/2 lb top sirloin steak
1 (16oz) pkg frozen pepper stir-fry
1 (8oz) can tomato sauce
1/4 c. steak sauce
1/2 c. chipotle salsa
1 Tbs sugar
1/4 tsp salt

Trim fat from steak. Place steak in 4-1/2 qt. slow cooker coated with cooking spray. Top with pepper stir-fry. Combine tomato sauce & steak sauce; pour over peppers. Cover, cook on high 1 hour, reduce to low & cook 7 hours (or cook on high 4 hours).

Remove steak & shred with 2 forks. Return shredded steak to slow cooker; turn off. Add salsa, sugar & salt. Cover & let stand 15 minutes.

Servings: 6
Serving size: about 3/4C.
Calories (g) - 272
Fat (g) - 9
Carbohydrates (g) - 11.5
Fiber (g) - 1.8
Protein (g) - 35.0
Sodium (mg) - 647
Exchanges - 2 vegetable / 3 lean meat

South of the Border Pizzas

2009-08-07T08:54:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
3 (10") flour tortillas
1/2 lb ground round
1 (15oz) can no-salt added black beans, rinsed & drained
1 (1.25oz) pkg 40% less sodium taco seasoning
1/4 c. water
2 large tomatoes, finely chopped
1/2 c. sliced green onions
2 Tbs chopped fresh cilantro
1 Tbs minced jalepeno pepper
1 c. preshredded reduced fat cheese

Preheat oven to 450. Place tortillas on 2 baking sheets, and bake @ 450 for 2 minutes or until slightly crisp.

Cook beef until browned, drain & return to pan. Add beans, taco seasoning & water. Bring to a boil, reduce heat & simmer 3 minutes stirring often.

Spread beef mixture over tortillas. Combine tomatoes & next 3 ingredients, sprinkle over beef mixture. Top with cheese.

Bake @ 450 for 4 minutes or until tortillas are lightly browned. Remove to cutting board; let stand 5 minutes.

Servings: 6
Serving size: 1/2 tortilla w/ toppings
Calories (g) - 300
Fat (g) - 7.6
Carbohydrates (g) - 40.4
Fiber (g) - 6.2
Protein (g) - 21.6
Sodium (mg) - 641
Exchanges - 1-1/2 starch / 1 vegetable / 3 lean meat

Santa Fe Skillet Casserole

2009-06-17T19:30:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 lb - ground round
3/4 C - chopped onion
3/4 C - chopped green bell pepper
1-1/2 C - uncooked instant rice
1-1/2 C - low-salt beef broth
1/4 tsp - salt
1/4 tsp - black pepper
1 (14. oz) can - Mexican-style stewed tomatoes, undrained
3/4 C (3 oz) - reduced fat shredded sharp cheddar cheese

Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until beef is browned and vegetables are tender. (do not drain)

Add rice and next 4 ingredients. Cover, reduce heat & simmer 5 minutes or until rice is tender & liquid is absorbed. Sprinkle with cheese; serve immediately.

Servings: 6
Serving size:
Calories (g) - 346
Fat (g) - 15.8
Carbohydrates (g) - 28.5
Fiber (g) - 2.1
Protein (g) - 21.1
Sodium (mg) - 488
Exchanges - 1-1/2 starch / 1 vegetable / 3 medium fat meat

Seasoned Cannellini Beans

2009-06-17T19:22:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 tsp - olive oil
2 tsp - bottled minced garlic
1 C - finely chopped celery
1 C - vegetable broth
2 (15.5 oz) cans - cannellini beans or other white beans, drained & rinsed
1 Tbs - finely chopped sage or 1 tsp - ground sage
1/4 tsp - salt
1/4 tsp - pepper
1/4 C - coarsely chopped fresh flat-leaf parsley
1/4 C (1 oz) - grated fresh parmesan cheese

Heat oil in a large saucepan over medium-high heat. Add garlic & celery; saute' 3 minutes until tender. Add broth & next 4 ingredients; bring to boil. Reduce heat, simmer, uncovered 10 minutes.

Spoon beans into individual soup bowls, and sprinkle with parsley & cheese.

Servings: 4
Serving size: 1 cup
Calories (g) - 176
Fat (g) - 4.2
Carbohydrates (g) - 22.6
Fiber (g) - 4
Protein (g) - 10.8
Sodium (mg) - 821
Exchanges - 1-1/2 starch / 1 lean meat

Mediterranean Pita Rounds

2009-06-17T19:04:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 (15 oz) cans - no-salt added chickpeas (garbanzo beans), drained
1/4 C - fat-free milk
1/4 C - fresh lemon juice
5 garlic cloves
8 (8") pitas
1 tsp - olive oil
1 (10 oz) pkg - frozen chopped spinach, thawed, drained & squeezed dry
2 C - chopped tomato
1 C - diced green bell pepper
1 C - diced red bell pepper
1/2 C (2 oz) crumbled feta cheese
1/3 C - sliced ripe olives

Preheat oven to 450.

Combine first 4 ingredients in food processor; process until smooth, scraping sides occasionally.

Arrange pitas on baking sheets; brush with olive oil. Bake at 450 for 6 minutes. Spread bean mixture evenly over pitas, leaving 1/2" border. Arrange remaining ingredients evenly over pitas. Bake at 450 5 minutes ir until heated through & crust is crisp.

**Substitute prepared Hummus for bean mixture.

Servings: 8
Serving size: 1 pita
Calories (g) - 397
Fat (g) - 6.6
Carbohydrates (g) - 64.8
Fiber (g) - 11.9
Protein (g) - 13.5
Sodium (mg) - 602
Exchanges - 3 starch / 3 vegetable / 1 fat

Tomato-Basil Pizza

2009-06-17T18:50:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 (10 oz) Italian cheese-flavored pizza crust (such as Boboli)
1/3 C - pizza sauce
2 ripe tomatoes, thinly sliced
2 tsp - dried basil or 2 Tbs - chopped fresh basil
1/4 C - grated parmesan cheese
1 C (4 oz) - preshredded part-skim mozarella cheese

Preheat oven to 450.

Place bread shell on a baking sheet; spread with pizza sauce. Top with tomato slices & sprinkle with basil & parmesan cheese. Bake at 450 for 10 minutes. Sprinkle with preshredded cheese; bake 2 to 3 minutes or until crust is golden & cheese melts. Cut into 8 wedges.

Servings: 4
Serving size: 2 wedges
Calories (g) - 326
Fat (g) - 10.9
Carbohydrates (g) - 36.4
Fiber (g) - 2.5
Protein (g) - 22
Sodium (mg) - 821
Exchanges - 2 starches / 1 vegetable / 2 lean meat / 1 fat

Southwestern Egg Casserole

2009-06-17T18:33:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
12 (6") - corn tortillas
8 large eggs
4 large egg whites
2-1/2 C - fat-free milk
1 C - 1% lowfat cottage cheese
3/4 tsp - salt
3/4 tsp - freshly ground black pepper
1-1/2 C (6 oz) - feta cheese, crumbled
1 C - thinly sliced green onions
Cooking spray
1-1/2 C - bottled salsa

Cut tortillas in half; slice tortilla halves crosswise into 1" strips.

Combine eggs & whites in a large bowl; stir well with a whisk. Stir in milk, cottage cheese, salt & pepper. Stir in tortilla strips, feta cheese & onions. Pour into a 13 X 9" baking dish coated with cooking spray. Cover & chill 8 hours.

Preheat oven to 325. Bake covered, at 325 for 1 hour. Uncover & bake 20 minutes or just until set (casserole will continue to firm as it cools). Cool 5 minutes, and cut into 12 pieces. Spoon 2 Tbs salsa over each serving.

Servings: 12
Serving size: (3-1/4 X 3" piece)
Calories (g) - 194
Fat (g) - 7.5
Carbohydrates (g) - 18.8
Fiber (g) - 1.8
Protein (g) - 13.3
Sodium (mg) - 517
Exchanges -1/2 starch / 1 skim milk / 1 medium fat meat

Dilled Shrimp with Angel Hair Pasta

2009-06-17T13:29:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
6 oz uncooked angel hair pasta
2 Tbs - light margarine
3/4 C - sliced green onions (about 3)
3 Tbs - fresh lemon juice (1 large lemon)
2 large garlic cloves, minced
1 lb - peeled, deveined large shrimp
1/2 C - fat-free half & half or fat-free evaporated milk
1/4 C - tub-style light cream cheese
2 Tbs - fresh dill or 1-1/2 tsp dried dill

Cook pasta according to directions, omitting salt & fat. Melt margarine in a large non-stick skillet over medium-high heat. Add green onions, lemon juice & garlic; saute' 2 minutes. Add shrimp and cook 5 minutes or until shrimp are done. Remove shrimp from skillet.

Add half & half, cream cheese and dill to pan, stirring until smooth. Cook 1-2 minutes or until mixture is bubbly. Return shrimp to pan & cook until throroughly heated. Drain pasta; stir in shrimp mixture & serve immediately.

Servings: 4
Serving size: about 1-1/4 C.
Calories (g) - 368
Fat (g) - 9.5
Carbohydrates (g) - 37.4
Fiber (g) - 0.3
Protein (g) - 31
Sodium (mg) - 366
Exchanges - 2-1/2 starch / 3 very lean meat / 1 fat

Shrimp with Feta

2009-06-17T13:04:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 tsp - olive oil
1 lb - peeled & deveined large shrimp
1 C - sliced green onions
4 garlic cloves, minced
1 (14.5 oz) can - diced tomatoes, undrained
1 tsp - dried oregano
1 tsp - dried basil
1/4 tsp - sugar
1/4 tsp - ground red pepper
3/4 C (3 oz) - crumbled feta cheese

Preheat broiler. Heat oil in a large skillet over medium-high heat. Add shrimp & saute' 3 minutes until done.divide shrimp evenly among 4 individual gratin dishes. Return pan to medium-high heat. Add green onions & garlic; saute' 1 minute. Add tomatoes & next 4 ingredients; cook 3 minutes or until liquid almost evaporates. Spoon mixture over shrimp & sprinkle with cheese. Broil 5 minutes until cheese softens (cheese will not melt).

Servings: 4
Serving size: 1
Calories (g) - 237
Fat (g) - 7.6
Carbohydrates (g) - 8.8
Fiber (g) - 1.5
Protein (g) - 32.9
Sodium (mg) - 711
Exchanges - 1 vegetable / 4 very lean meat / 1/2 fat

Salmon with Pineapple Salsa

2009-06-17T12:52:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/2 C - green pepper, finely chopped
1/4 C - red onion, finely chopped
1 Tbs - fresh lime juice
1 (20 oz) can - pineapple tidbits in juice, drained
1 jalepeno pepper, seeded & minced
cooking spray
4 (4 oz) salmon fillets (about 1/2" thick)
1 Tbs - reduced-sodium soy sauce

Combine first 5 ingredients in a bowl (salsa); cover & chill.

Preheat broiler. Arrange fish on greased pan; brush fillets with soy sauce. Broil 4 minutes on each side or until fish flakes easily with a fork. Transfer fish to a serving platter & top evenly with salsa.

Servings: 4
Serving size: 1 fillet
Calories (g) - 255
Fat (g) - 10
Carbohydrates (g) - 15.2
Fiber (g) - 0.5
Protein (g) - 24.7
Sodium (mg) - 181
Exchanges - 1 fruit / 3 lean meat

Lemon-Dill Fish Fillets

2009-06-17T12:41:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/2 C - plain melba toast snack crackers, finely crushed (about 20)
1-1/2 tsp - paprika
1-1/2 tsp - grated lemon rind
1 tsp - dried dill
1/2 tsp - dry mustard
4 (6oz) orange roughy or other lean, white fish fillets
cooking spray
salt

Preheat oven to 400. Combine first 5 ingredients in a shallow dish. Coat both sides of fish with cooking spray & sprinkle with salt. Dredge fish in cracker mixture. Arrange fish in a greased 11 X 7 inch baking dish. Bake at 400 for 15 mintues or until fish flakes easily with a fork.

Servings: 4
Serving size: 1 fillet
Calories (g) - 174
Fat (g) - 2.7
Carbohydrates (g) - 9.2
Fiber (g) - 1.2
Protein (g) - 27
Sodium (mg) - 367
Exchanges - 1 starch / 3 very lean meat

Crispy Peanut Butterscotch Pie

2009-06-17T12:15:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/4 C - creamy peanut butter
1 Tbs - honey
1-1/2 C - oven toasted rice cereal (such as rice krispies)
1 (1 oz) pkg - sugar-free butterscotch instant pudding mix
2 C - fat-free milk
1-1/2 C - frozen fat-free whipped topping, thawed & divided
Cinnamon (optional)
Additional cereal (optional)

Combine peanut butter & honey in a microwave-safe bowl; microwave HIGH 30 seconds, stirring until mixture melts. Stir in rice cereal. Using wax paper, press mixture into bottom of 8" round cake pan. Prepare pudding mix according to directions, using 2 C fat-free milk. Fold in 1 C. whipped topping. Spoon pudding mixture into prepared pan. Cover & freeze until firm. Let pie stand 15 minutes @ room temperature before serving. Cut pie in 6 wedges, and top evenly with remaining whipped topping. If desired, sprinkle with cinnamon & additional cereal.

Servings: 6
Serving size: 1 slice
Calories (g) - 149
Fat (g) - 5
Carbohydrates (g) - 21.2
Fiber (g) - 0.7
Protein (g) - 4
Sodium (mg) - 375
Exchanges - 1-1/2 starch / 1 fat

Angel Food Puffs

2009-06-17T12:06:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/2 C - orange flavored sugar-free soda
1/4 tsp - almond extract
1 (16 oz) pkg - angel food cake mix

Preheat oven to 350. Combine ingredients in a large bowl. beat with mixer at medium speed until smooth. Drop batter by heaping Tablespoons onto greased baking sheets. Bake at 350 for 9 minutes until lightly browned. Remove from baking sheets immediately & cool on wire racks.

Try using different flavors of sodas for variety.

***Leave plenty of space between cookies, they spread out a bit. I think next time, I'll make them teaspoon sized & bake for less time. They're yummy, but I think that vanilla extract may also be a better choice depending on the soda used.

Servings: 28 cookies
Serving size: 1
Calories (g) - 61
Fat (g) - 0.1
Carbohydrates (g) - 13.8
Fiber (g) - 0.1
Protein (g) - 1.4
Sodium (mg) - 119
Exchanges - 1 starch

Blender Custard Cups

2009-06-17T11:57:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
3 C - hot water
1 C - egg substitute
1 C - instant nonfat dry milk powder
1/4 C - "measures like sugar" calorie-free sweetener
2 Tbs - sugar
1 Tbs - vanilla extract
1/4 tsp - salt

Preheat oven to 375. Combine ingredients in blender; process until smooth. Pour into 8 (6oz) custard cups. (Sprinkle with nutmeg if desired.) Set cups in 13 X 9-inch baking pan. Add hot water to pan to depth of 1 inch. Bake uncovered at 325 for 40 mintues. Serve custard warm or cold.

Servings: 8
Serving size: 1 cup
Calories (g) - 82
Fat (g) - 0.1
Carbohydrates (g) - 14.3
Fiber (g) - 0
Protein (g) -6
Sodium (mg) - 183
Exchanges -1 starch

Raspberry Smoothies

2009-06-17T11:50:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1-1/2 C - fresh or frozen raspberries
1-1/2 C - frozen reduced-calorie whipped topping, thawed
1 (8oz) carton - low fat lemon yogurt

Combine all ingredients in blender. Add ice cubes to reach 4-cup level. Process until smooth & serve immediately.

Servings: 4
Serving size: 1 cup
Calories (g) - 144
Fat (g) - 0.7
Carbohydrates (g) - 30.8
Fiber (g) - 3.1
Protein (g) - 2.5
Sodium (mg) - 52
Exchanges - 1 starch / 1 fruit

PB & J Muffins

2009-06-17T11:38:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1-1/2 C - all purpose flour
2 tsp - baking powder
1/2 tsp - salt
1/4 C - light brown sugar
2/3 C - fat-free milk
1/2 C - chunky reduced-fat peanut butter
1/2 C - egg substitute
cooking spray
1/4 C + 2 Tbs - fruit spread

Preheat oven to 375. Combine dry ingredients. Combine milk, peanut butter & egg substitute in a blender; process until blended. Add to dry ingredients & stir until moist. Spoon batter into paper-lined muffin cuos coated with cooking spray, filling 1/2 full. Place 1-1/2 tsp fruit spread in center of batter & cover with enough batter to fill each cup 3/4 full. Bake at 375 for 18-20 minutes or until golden. Remove from pan immediately & serve warm.

Servings: 12 muffins
Serving size: 1 muffin
Calories (g) - 161
Fat (g) - 4.2
Carbohydrates (g) - 25.8
Fiber (g) - 0.4
Protein (g) - 5.6
Sodium (mg) - 195
Exchanges - 1-1/2 starches / 1 fat

Coconut Muffins

2009-06-17T11:25:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 C - all purpose flour
1/3 C - sugar
2 tsp - baking powder
1/4 tsp - salt
1/4 C - flaked sweetened coconut
1 (8oz) carton - vanilla low-fat yogurt
1/4 C - vegetable oil
1/4 tsp - coconut extract
1 large egg, lightly beaten
1 large egg-white, lightly beaten
cooking spray

Preheat oven to 400.

Combine first 5 ingredients in a large bowl, make a well in center. Combine yogurt with next 4 ingredients; add to dry ingredients, stirring just until moist. Spoon into muffin cups coated with cooking spray, filling 3/4 full.

Bake at 400 for 19-20 minutes or until lightly browned. Remove muffins from pan immediately.

Servings: 12 muffins
Serving size: 1 muffin
Calories (g) - 169
Fat (g) - 5.9
Carbohydrates (g) - 25.1
Fiber (g) - 0.6
Protein (g) - 4
Sodium (mg) - 157
Exchanges - 1-1/2 starches / 1 fat

Tomato-Parmesan Flatbread

2009-06-17T11:14:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 Tbs - dried tomato bits (packed without oil)
1-1/2 Tbs - fat-free Caesar Italian Dressing
1 (11.3 oz) can - refrigerated dinner rolls
2 Tbs - grated garlic-herb parmesan cheese blend
cooking spray

Preheat oven to 375.

Combine tomato bits & dressing in a small bowl; let mixture stand 5 minutes.

Separate dough into rolls. Roll each into a 4" round. Place on a baking sheet coated with cooking spray. Brush rounds evenly with tomato mixture, and sprinkle evenly with cheese. Bake at 375 for 15 minutes until golden.

Servings: 8
Serving size: 1 flatbread
Calories (g) - 129
Fat (g) - 2.1
Carbohydrates (g) - 20.8
Fiber (g) - 0.3
Protein (g) - 4.3
Sodium (mg) - 393
Exchanges - 1-1/2 starches / 1/2 fat

Garlic-Herb Cheese Spread

2009-06-17T11:05:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1-1/2 C - fat-free sour cream
1/2 C - light cream cheese
1 Tbs - minced fresh chives
2 tsp - minced fresh parsley
1/2 tsp - salt
1/2 tsp - pepper
1/2 tsp - minced bottled garlic

Combine sour cream & cream cheese in a bowl. Stir in remaining ingredients; cover & chill at least 1 hour. Serve on bagel chips or toasted French bread. Makes about 2 cups.

Serving size: 1 Tbs spread
Calories (g) - 16
Fat (g) - 0.6
Carbohydrates (g) - 1.1
Fiber (g) - 0
Protein (g) - 1.2
Sodium (mg) - 65
Exchanges - FREE (up to 1/4 C)

Red Pepper Pesto Crostini

2009-06-17T10:49:00.000-07:00

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 (7oz.) jar - roasted red pepper, drained & coarsely chopped
3 Tbs - freshly grated Parmesan Cheese
1 Tbs - sliced almonds, toasted
2 tsp - no-salt added tomato paste
1 garlic clove, chopped
3 oz - fat-free cream cheese
16 (1/2" thick) slices French bread baguette, toasted

Combine first 5 ingredients in a blender; process until smooth, stopping once to scrape down sides. Cover & chill (at least) 1 hour.

Spread cream cheese evenly on toast slices; top each with 1 Tbs pepper mixture.

Yield: 16 appetizers
Serving size: 1 appetizer
Calories - 86
Fat (g) - 1.2
Carbohydrates (g) - 14.7
Fiber (g) - 0.6
Protein (g) - 3.4
Sodium (mg) - 207
Exchanges - 1 starch

Easy Foil Packets - Turkey Meatloaf & Potato

2009-06-14T12:49:00.000-07:00

2lb. Ground turkey (ground meat of your choice)
1 pk Meatloaf Seasoning Mix
1/4 - 1/2 c. oats
2 Eggs
1/4 - 1/2 c. Milk
Sliced Mushrooms
1 bag Hashbrown potatoes
1 stick Butter
Seasoned Salt

(Makes 8 Packets)

Lay out 8 large pieces of foil on the counter. Spray the center of each lightly with non-stick spray. Mix meat, seasoning mix, oats, eggs, & milk. Shape into 8 rectangular patties and place on foil. Divide mushrooms among some or all packets. Dab about 1 Tbs. butter per packet on top of mushrooms. Top with hashbrown potatoes (divide bag among the 8 packets). Season with seasoned salt. Seal foil packet & wrap in an additional layer of foil. Cook meat-side first, about 10-15 minutes, then potato-side for another 10 minutes. Let sit for 5 minutes. When opening, avoid getting burned by steam.

Easy Orange Chicken

2009-06-14T12:35:00.000-07:00

Chicken Tenders or Chicken pieces cut into wide strips
4-8 Tbs. Sugar-Free Orange Marmalade
Garlic powder
Onion Powder
Salt
Hot Water

Preheat grill. Season the orange marmalade with garlic & onion powders and salt to taste. Mix with enough hot water to thin & create a sauce. Season chicken with a little salt & place on hot grill. After turning chicken, brush/baste with the orange sauce. Continue cooking. Turn once more & brush other side. Grill until done.

This is yummy on an Asian Salad or with some rice & stir fried veggies.

Balsamic Vinagrette

2009-05-28T20:11:00.000-07:00

For a little while, I was toying with the idea of taking Ali to help me with my weight-loss. Well, I haven't tried it, but I did find a book @ the dollar store with a bunch of recipes put out by the "Ali people". There are lots of yummy things I want to try. Anyway, that is where I got this recipe. This dressing is super-easy. It's REALLY strong on the vinegar side of flavor, but it makes a very good addition to some things. If you like it, YOU might also have it on salad, but it's just too strong for me & my lettuce & tomato salad. I did LOVE the flavor it gave to my Grilled Portabello Mushroom Sandwiches & my Bread salad.

2/3 C. Balsamic Vinegar
2 Tbs. Dijon Mustard
1/2 tsp. seasoned salt
1/2 tsp. sugar

Mix/whisk all ingredients together. Adjust seasonings, if desired. Store in the refrigerator.

Bread Salad

2009-05-28T20:01:00.000-07:00

I really miss going to Wildflower Bakery in AZ. It's kind of like Panera, but different. Almost everything you order comes with a bread salad. It sounds weird, but it is SO yummy. Well, I made my own that I thought would go well with my Grilled Portabello Mushroom Sandwiches that I made tonight. So, here is my version of Bread salad too.

3 Roma Tomatoes, seeded & chopped
1/4 yellow pepper, diced
1/3 English cucumber, diced
green onion
Sourdough bread, cut/torn into pieces
2-4 Tbs Balsamic vinegrette
juice of 1/2 - 1 lemon
garlic powder (because I forgot the REAL garlic)
salt/pepper to taste

Put all ingredients, except bread, into a large bowl & tos to mix. Add bread & toss to coat. Refrigerate or serve right away.

I'm looking forward to having a little more tomorrow too. The flavors will have had time to blend more. Yummy!

Grilled Portabello Mushroom Sandwiches

2009-05-28T19:55:00.000-07:00

I made the yummiest sandwiches for dinner tonight.

Portabello Mushrooms
Balsamic Vinagrette
Fresh Basil
Provolone cheese (or mozarella)
Sourdough or another hearty bread (enough slices for sandwhiches)
olive oil
spinach

Brush the mushroom caps with the balsamic vinagrette. Grill on medium heat until tender. Brush with more vinagrette. Brush one side of bread with a little olive oil & grill on low-medium. Place cheese on bread, so it melts. When cheese is warm, top with grilled mushroom a little spinach and the other slice of bread.

Black Bean Chicken Enchiladas

2009-05-18T13:34:00.000-07:00

1 can (15.5oz) black beans
1-1/2 C. (6 oz.) shredded cheese
12 oz. cooked chicken, diced small
1 C. salsa
1 can (20oz.) Rosarita enchilada sauce
1 C. Milk (1%)
12 - 6" flour tortillas

Preheat oven to 375. Drain & rinse beans. Mix beans, 1 C. of cheese, chicken and salsa together in a bowl. In another bowl, mix enchilada sauce & milk. Spray a 9 X 13 inch pan or baking dish with a little Pam. Put about 1 to 1-1/2 C. of sauce mixture into the bottom of dish. Put tortillas on a plate and cover with a towel. Microwave approx. 30-60 seconds to soften tortillas and make them pliable. Put 1/3 C. of chicken mixture on each tortilla & roll up. Place each seam-side down in the pan. Continue using all the filling & tortillas. Pour remaining sauce over enchiladas, coating completely. Top with remaining 1/2 C. cheese.

Bake @ 375 for about 20-30 minutes until sauce is bubbly & enchiladas are heated through. Let sit for 5-10 minutes before serving.

Makes 12 Enchiladas.
1 enchilada = 247 calories - 8.5g fat - 23.5g carb - 3g fiber - 17g protein
2 enchiladas = 494 calories - 17g fat - 47g carb - 6g fiber - 34g protein

These were super-yummy, but I think I prefer corn tortillas. Next time, I think I'll use 1/4C. filling in each of 16 corn tortillas. I can't wait.

Chicken & Broth

2009-02-24T13:02:00.000-08:00

I have gotten good at cooking, deboning & freezing chicken to help make quicker meals in the evening. I was really happy with my last batch.

10-11 lbs. Bone-In Chicken (whole or cut-up, or all breasts, etc.)
2-3 carrots
1 lg or 2 sm onions
5-6 cloves garlic
12-14 c. water
3 Tbs chicken base or boullion

Coursely chop veggies & put them in blender with 2 c. of water. Puree until smooth. Pour over chicken in large stock pot or dutch oven. Add boullion and remaining water. Bring to a boil & cook until chicken is cooked & tender. Remove chicken from liquid, then cool & de-bone. Taste broth. Continue to boil to reduce broth if needed. Cool then skim fat. Separate chicken into freezer bags or containers with 1/2 cup of broth in each. Separate remaining broth into containers. Refrigerate for 2+ hours then put in freezer.

White Cake Icing - Just like buttercream.

2009-02-24T12:49:00.000-08:00

I found this recipe for decorating cake icing on Cooks.com. I was really happy with the way it turned out.

1 1/2 c. Shortening (9 oz. by weight)
2 Tbs. butter
2 tsp vanilla (use clear for white frosting)
Dash of salt
1/2 c. warm water
2 lb. confectioner's (powdered) sugar

Cream butter & shortening until fluffy. Add vanilla & part of water. Beat on medium and gradually add sugar and add the rest of water. Add more water, a tablespoon at a time, until desired consistency.

Double Chocolate Zucchini Bread

2008-10-20T06:22:00.000-07:00

2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet miniature chocolate chips

Heat oven to 350 degrees. Butter 2 (8 x 4) loaf pans. (Or, prepare muffin pans)

Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg. In another bowl, combine zucchini except the chocolate chips. Stir into dry ingredients until just blended. Stir in chocolate chips.

Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely. Bake muffins about 20 minutes, about 10 minutes for mini-muffins.

For a single batch, I got 2 dozen regular-sized muffins & 2 dozen mini-muffins. Muffins freeze well & reheat/thaw easily in microwave.

For more fiber, use 1/2 whole wheat flour & 1/2 white flour. Optional: add 1/2 c. wheat germ, 1/2 c. flax seed, 1-2 Tbs more milk, and double baking powder.

Cheezy Hashbrown Casserole

2008-10-15T14:00:00.000-07:00

1 bag Hashbrown potatoes (shredded or cubes)
1lb Cheese, shredded (your favorite or a combo of cheeses)
Cubed ham or cooked chicken
1 can cream soup (I use cream of chicken)
1 can evaporated milk (sometimes use just milk & omit soup)
onion powder
garlic powder
parsley flakes

Mix soup and milk, then season according to your taste with spices. Add cheese & combine well. Stir in potatoes & ham/chicken until everything is well coated & evenly distributed. Put in a greased casserole dish & bake @ 375 for 45 minutes to an hour. It's done when the edges start getting brown & crispy (my fave!) and the middle is hot & bubbly. Leftovers reheat well for breakfast or lunch.

Mom's Enchiladas

2008-10-05T16:38:00.000-07:00

1 Can Rosarita Enchilada Sauce
1 small can cream of mushroom soup
1 lb hamburger
1 lb shredded cheese
16-18 corn tortillas
canola oil

Fry the torillas in oil shortly to make them pliable. Set aside to cool.

Brown hamburger & drain. Add cream of mushroom soup & enchilada sauce. (You can leave the sauce thick, or dilute a little with a can of water.) Mix well. Place about 1/3 of the sauce mixture in the bottom of casserole dish (sprayed first with baking spray) or a 9" X 13" pan.

For enchiladas, put cheese on one edge of tortilla & roll up. Place in dish on sauce. Continue until all tortillas are rolled.

Pour remaining sauce over enchiladas. Sprinkle with any remaining cheese. Bake at 350 for about 20-30 minutes until cheese is bubbly. (If sauce is hot to begin with, bake for less time. If not, add a little baking time.)

Butternut Squash Soup

2008-10-05T16:27:00.000-07:00

Butternut squash - about 3 lbs, cooked & mashed (I cooked mine a while ago & put it in the freezer)
2 Tbs. Butter
1 small onion, diced
3 cloves garlic, chopped
2-4 C. chicken broth/stock
2 C. Apple cider/juice
Salt & pepper

Sautte onions in butter until carmelized & sweet. Add garlic & cook for a minute to mellow the flavor. Add 2 C. apple cider, 2 C. broth and cooked squash. Use immersion blender to make smooth consitency. Simmer a few minutes until flavors combine. If needed, add more broth to achieve desired consitency. Add salt & pepper to taste.

It was really yummy. The sweetness of the apple cider compliments the savory flavor of the garlic. Mmmm...I was inspired by some recipes on the internet. Some were very simple. Others more complex. I did find one that actually used apples. This is what I ended up with.

Apple Pie Kits

2008-09-29T09:30:00.000-07:00

Wash apples

Peel, core, and slice apples

Put 6 cups of apples in ziplock bag with 1 c. sugar, 2 t. cinnamon, 2 T. all-purpose flour, 1/2 t. allspice

Zip the bag shut and shake coating apples.

Label bags & Freeze

EASY APPLE SKILLET

2008-09-29T09:11:00.000-07:00

4 - 6 servings
4 med. potatoes (peel if desired), cut in 1/4" strips
2 med. apples, cored and chopped
1/2 C. chopped onion
1/4 C. sliced celery
1 C. (4 oz) low-fat cheese shredded

Treat non-stick skillet with a few drops of oil or a non-stick spray. Sprinkle potatoes with salt (if desired) and pepper. Put in skillet with apples, onions and celery. Stir lightly. Cover and simmer on low until tender, about 20 minutes. Stir occasionally. Sprinkle cheese over top. Serve immediately.

Apple Pecan Crisp

2008-09-28T08:36:00.000-07:00

From Betty Crocker

Prep Time:15 min
Start to Finish:50 min
Makes:8 servings

Fruit Mixture
3/4 cup granulated sugar
2 tablespoons Gold Medal® self-rising flour
1/2 teaspoon ground cinnamon
6 cups sliced peeled Golden Delicious apples (6 medium)

Topping
1 cup Gold Medal® self-rising flour
1 cup packed brown sugar
10 tablespoons butter or margarine
1 cup rolled oats
1/2 cup chopped pecans

1. Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In large bowl, mix granulated sugar, 2 tablespoons flour and the cinnamon. Add apples; stir to coat evenly. Pour into baking dish.

2. In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in oats and pecans. Sprinkle crumb mixture evenly over fruit mixture.

3. Bake 30 to 35 minutes or until topping is golden brown.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 35 to 40 minutes.

Slow Cooker Pork Chops with Apple-Cherry Stuffing

2008-09-28T08:26:00.000-07:00

From Betty Crocker

Prep Time:15 min
Start to Finish:8 hr 15 min
Makes:6 servings

1 package (6 ounces) herb stuffing mix
2 medium celery stalks, chopped (1 cup)
1 medium tart cooking apple, peeled and chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried cherries
1/4 cup butter or margarine, melted
1 cup Progresso® chicken broth (from 32-ounce carton)
6 pork boneless loin chops, about 1/2 inch thick

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.

2. Mix all ingredients except pork. Place half of the stuffing mixture in slow cooker; top with pork. Spoon remaining stuffing mixture over pork.

3. Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Strawberry Applesauce

2008-09-28T08:17:00.000-07:00

About 20 good sized Macintosh Apples
1 1/2 C. Apple Cider or Juice
16 oz. Strawberries
3/4 C. Sugar

I used a peeler/corer/slicer tool, then cut each apple in half. Put them in the pot with the cider/juice & cook until tender. When the apples were halfway tender, I added the strawberries & cooked until everything was soft. I did sweeten this batch. I think I added 3/4 C. of sugar.

Depending on how chunky/smooth you like applesauce, use a potato masher, immersion blender, food processor or food mill to process.

This made about 16 C. of applesauce. I put 3 C. each in freezer bags to store. Chill in refrigerator before freezing.

Unsweetened Applesauce

2008-09-28T08:11:00.000-07:00

About 10 good sized Macintosh Apples
1 C. Apple Cider or Juice

I used a peeler/corer/slicer tool, then cut each apple in half. Put them in the pot with the cider/juice & cook until tender. Then, depending on how chunky/smooth you like applesauce, use a potato masher, immersion blender, food processor or food mill to process.

I got about 6 C. of applesauce from 10 large apples. I put 3 C. each in freezer bags to store. Chill in refrigerator before freezing.

Peanut Butter Waffle Toast

2008-09-16T06:03:00.000-07:00

Haven't tried it yet, but it sounds yummy! A twist on French toast / Waffles.

1 1/4 cups milk
1 cup Original Bisquick® mix
1/2 cup peanut butter
2 tablespoons granulated sugar
1 teaspoon vanilla
1 egg
6 to 8 slices bread
6 to 8 tablespoons miniature semisweet chocolate chips
Powdered sugar, if desired
1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
2. In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron; close lid.
3. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar.

Bisquick Chocolate Waffles

2008-09-16T05:52:00.000-07:00

1 1/2 c. Bisquick baking mix
1 c. sugar
1/3 c. cocoa
3/4 c. water
2 tbsp. vegetable oil
2 eggs
Optional - 1/2 c. mini chocolate chips

Beat all ingredients with wire whisk or hand beater until almost smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully.
Serve with vanilla ice cream, sliced peaches, and raspberries or sliced strawberries, sweetened whipped cream, and chocolate-flavored syrup over waffles. Makes 6 servings.

Microwave Caramel Popcorn

2008-09-15T14:11:00.000-07:00

1/2 C butter
1/2 tsp salt
1 C brown sugar
1/4 C light corn syrup
1/2 tsp baking soda
1 tsp vanilla
You need about 16 C popped popcorn. I used 2 bags of microwave popcorn - which is a little less I think.

Put the popped popcorn into a paper grocery bag.

Place butter, tsp salt, brown sugar & corn syrup into a microwave-safe bowl. Cook on high 1-2 minutes until caramel mixture bubbles. Stir, then cook 3 minutes more - stirring after each minute.

Add baking soda & vanilla and stir. Pour mixture all over popcorn in paper bag. Fold the bag down several times (so it fits back in microwave) & cook on high 1 minute. Shake the bag.
Cook 1 minute more, then shake.
Cook 30 seconds, then shake.
Cook 30 seconds more & shake again.
Then pour out on the counter to cool (on foil or waxed paper).

Choco-Peanut Butter No Bake Cookies

2008-09-12T14:10:00.000-07:00

1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons crunchy peanut butter
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract
pinch of salt

Wipe 1" wide band of butter around the rim of a 3 quart pan to prevent boil-over. Combine milk, sugar, cocoa, butter and peanut butter. Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir. Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed. Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen.

Cheesy Apple-Bacon Brunch

2008-09-12T14:09:00.001-07:00

1 lb sliced bacon1 medium apple (such as Braeburn, Gala or Honeycrisp), peeled, chopped (1 cup)
2 tablespoons sugar
1 1/2 cups Original Bisquick® mix
1 1/2 cups milk
4 eggs
2 cups shredded Cheddar cheese (8 oz)

1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.
2. In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

Jumpin on the Bandwagon

2008-09-12T05:41:00.000-07:00

So, it seems that all (OK, many) of my friends have resorted to putting their favotite recipes online. What a GREAT idea to just create another blog (like I need or have time to manage one more). So, this will be where I try to keep my recipes. Some may not be recipes, but more like throw-together meals that can be tweaked.