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.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Tuesday, October 13, 2009
Wednesday, October 7, 2009
Crispy BAKED Tortilla Bowls
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.
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.
Friday, August 7, 2009
Cabbage Rolls DE-CONSTRUCTED or Stuffed Cabbage UN-Stuffed
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.
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.
Waldorf Pilaf
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
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
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
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
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
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
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
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
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
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
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
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
South of the Border Pizzas
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
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
Wednesday, June 17, 2009
Seasoned Cannellini Beans
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
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
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
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
Red Pepper Pesto Crostini
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
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
Thursday, May 28, 2009
Bread Salad
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!
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!
Sunday, October 5, 2008
Butternut Squash Soup
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.
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.
Monday, September 29, 2008
EASY APPLE SKILLET
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.
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.
Subscribe to:
Posts (Atom)
