Chicken Breast White Bean Chili

Chicken Breast White Bean Chili

By: Norman Kolpas

Try This Easy, Light, White Chicken Chili Recipe

Made with ground chicken breast, dried white beans, tomatillos, and mild green chilies, this easy chicken chili recipe is light and flavorful, low-fat, and low-calorie.

Looking for something different in a homemade chili recipe to serve at your next casual get-together, be it a chili cookoff, dinner with friends, or a Super Bowl party? Then try an unusual twist on the usual red or brown-colored chili recipes.

This unusual light chili features the delicious yet soothing flavors of ground chicken breast, white beans, mild fresh green chilies, and tangy tomatillos, which give it a surprisingly pale white-on-white color.

The ingredients are easy to find in most supermarkets. Great Northern beans are the most widely available type of dried white beans, but you can substitute navy beans or any other white variety you like. Already-ground chicken breast meat is often sold prepackaged nowadays; but you can also ask your butcher to grind boneless, skinless chicken breasts for you to order. Look for canned tomatillos in the Latino foods section of the market or in ethnic markets. Most markets carry mild, long green chilies, often called Anaheim chilies, in the produce section.

Serve the chili with sour cream and shredded Jack cheese on the side, if you like. If you want to keep it light, though, just the cilantro garnish will do fine. (Or, if you feel like the recipe's lightness has earned you a little splurge, serve it with Parmesan Sourdough Toasts.)

Chicken Breast Chili with White Beans
Makes 8 to 10 servings

* 1/2 pound dried Great Northern beans
* 1/4 cup olive oil
* 4 fresh green Anaheim chilies, stemmed, coarsely chopped with seeds
* 2 medium garlic cloves, finely chopped
* 1 medium yellow onion, finely chopped
* 1 1/2 pounds ground chicken breast
* 5 cups canned chicken broth
* 3/4 pound canned tomatillos, coarsely chopped
* 1 tablespoon dried oregano
* 1/2 tablespoon dried basil
* 1 teaspoon dried thyme
* 1/2 tablespoon salt
* 1 teaspoon white pepper
* 1 bay leaf
* 1/2 cup finely chopped fresh cilantro, for garnish

Method:

1. Pick over the beans to remove any stones or debris; put them in a strainer and rinse under cold running water. Transfer the beans to a large saucepan and cover with cold water. Bring to a boil over high heat, boil briskly for 5 minutes, and then remove the pan from the heat and leave the beans to soak for 1 hour. Drain and rinse under cold running water and set the beans aside.
2. In a saucepan, heat the olive oil over medium heat. Add the chilies, garlic, and onion and sauté until the onion turns translucent, 2 to 3 minutes. Add the chicken and sauté until it is lightly browned, stirring frequently with a wooden spoon to break up the meat, 5 to 7 minutes.
3. Add the drained means, broth, tomatillos, oregano, basil, thyme, salt, pepper, and bay leaf. Bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the beans are tender, about 1 hour.
4. Spoon out about 1/4 cup of the beans from the pan, transfering them to a bowl. With a sturdy spoon, mash the beans. Stir the mashed beans back into the pan. Continue simmering until the chili is thick, about 30 minutes more.
5. Discard the bay leaf. Ladle the chili into individual serving bowls and garnish with cilantro. Serve immediately.

Shredded Beef Chili

Shredded Beef Chili Recipe
The Traditional Mexican Stew Ropa Vieja Inspire a Hearty Chili

By: Norman Kolpas

Dried red chilies add rich spicy flavor., AnushaRaji, MorgueFile.com
Beef flank steak, fresh and dried chili peppers, onions, and garlic team up to make this robust, meaty, medium-hot steak chili inspired by a popular Mexican beef stew.

The popular Mexican dish ropa vieja, which literally means "old clothes" or "rags," gets its charming name from the tattered, shredded appearance of beef flank steak that has been gently stewed for several hours until it is fall-apart tender. Then, easily torn into shreds with a pair of table forks and recombined with its moderately spicy sauce, the meat adds terrific flavor and texture to an amazing version of chili con carne.

To toast dried chilies as called for in the recipe, a step that develops their flavor, preheat the oven to 400°F (200°C). Wipe the chilies clean with a kitchen towel and spread them out on a baking sheet. Put the sheet in the oven and roast just until the chilies noticeably darken in color and give off a spicy aroma, 3 to 5 minutes. Watch carefully, removing the chilies from the oven as soon as they are ready, so they don't burn. Then, leave them uncovered at room temperature until cool enough to handle before you pull of their stems, split them open, and remove the seeds.

Shredded Beef Chili
Serves 4 to 6

Ingredients:

* 1/4 cup extra-virgin olive oil
* 2 pounds whole beef flank steak
* Salt
* Freshly ground black pepper
* 4 dried Anaheim chilies, toasted, stemmed, and seeded (see note above)
* 4 cups good-quality canned beef broth
* 2 tablespoons dried leaf oregano
* 1 tablespoon ground cumin
* 4 fresh green Anaheim chilies, stemmed, deveined, seeded, and cut lengthwise into thin strips
* 2 fresh green ancho chilies, stemmed, deveined, seeded, and cut lengthwise into thin strips
* 1 fresh jalapeño chili, stemmed, deveined, seeded, and cut lengthwise into thin strips
* 4 medium-sized yellow onions, thinly sliced
* 4 medium-sized garlic cloves, thinly sliced
* 1 bay leaf
* Chopped red onion, for serving
* Chopped fresh cilantro leaves, for serving

Directions:

1. In a large pot or Dutch oven, heat the oil over medium-high heat. Season the steak all over with salt and pepper. Brown all over, 7 to 10 minutes total.
2. Meanwhile, in a blender or a food processor, put the dried chilies, half of the broth, and the oregano and cumin; process until the chilies are pureed. Set aside.
3. When the meat is browned, carefully remove it from the pot to a plate. Carefully pour off the fat. Add the remaining broth to the pot and, over medium-high heat, stir and scrape with a wooden spoon to deglaze the pan deposits.
4. Toss together the fresh chilies, onions, and garlic, and spread half of the mixture on the pot. Place the steak on top and cover it with the remaining chilies, onions, and garlic. Add the bay leaf and 1 teaspoon of salt. Pour in the pureed red chili mixture.
5. Bring the liquid to a boil, then reduce the heat and simmer gently, covered, until the meat is very tender, 2 to 2 1/2 hours.
6. Remove the meat and vegetables from the pot and set them aside at room temperature. Discard the bay leaf.
7. Raise the heat to high under the pot and bring the liquid to a boil. Continue boiling until it has reduced to the consistency of a thin syrup, about 30 minutes.
8. When the liquid is almost done reducing, use a pair of table forks to pull the meat apart into shreds and chunks. Return them to the pot with the chilies, onions, and garlic and stir well to combine with the sauce. Adjust the seasonings to taste, if necessary, with salt and pepper.

9. Spoon the chili into serving bowls and pass red onion and cilantro on the side.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Slow Cooker Variation:

* To make this as a slow cooker chili recipe, first brown the flank steak as directed in a large pot or Dutch oven as directed in step 1 above.
* Prepare the pureed dried chili mixture in step 2.
* Deglaze the pot as directed in step 3.
* Then deglaze the pot (step 4) and add the chili mixture, bringing the liquid to a boil.
* Arrange half of the mixture of fresh chilies, onion, and garlic in a slow cooker, place the browned beef on top, cover with the remaining chili-onion mixture, add the bay leaf, and carefully pour in the hot cooking liquid.
* Cover and slow-cook until the meat is very tender, 4 to 5 hours at the high-heat setting or 8 to 10 hours at the low-heat setting.
* To complete the recipe, after removing the meat and vegetables from the slow cooker (step 6), carefully transfer the cooking liquid back to a pot or large saucepan to reduce it (step 7)
* Then combine the shredded meat and vegetables with the sauce either in that pot or pan or back in the slow cooker on its "keep warm" setting.

If you like, serve the chili over steamed rice. Or pass warmed corn tortillas or flour tortillas for making the chili into tacos.

Re: Pumpkin Muffins (3 more recipes)

Pumpkin Muffin Recipes

Honey Whole Wheat, Chocolate Chip, and Low Fat Pumpkin Muffins

From: Jennifer Copley

In addition to being delicious with cinnamon and other spices, pumpkin is a great source of dietary fiber, antioxidants such as vitamins A and C, potassium, manganese, folate, and Omega-3 fatty acids. It's also relatively non-fattening at just 79 calories per cup.

Honey Whole Wheat Pumpkin Muffins

Ingredients

* 1 1/2 cups whole wheat flour
* 1/2 cup packed brown sugar
* 1/2 teaspoon of cinnamon
* 1/4 teaspoon of ginger
* 1/8 teaspoon of allspice or cloves
* 1/8 teaspoon of nutmeg
* 3/4 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 eggs
* 3/4 cup canned pumpkin
* 1/2 cup vegetable oil
* 1/2 cup honey
* 1/2 cup chopped walnuts or pecans (optional)

Directions

Lightly grease a 12-cup muffin pan. Preheat oven to 350F.

Mix flour, sugar, spices, baking power, baking soda, and salt. Set aside. In a separate bowl, beat together eggs, pumpkin, honey, and oil. Add to dry ingredients and mix just until moistened. Stir in nuts.

Add batter to muffin pan cups and bake for 18-20 minutes. Insert a toothpick into the center of a muffin to check for doneness - if the toothpick comes out clean, the muffins are cooked. Cool in pan before removing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Very Low-Fat Pumpkin Oatmeal Muffins

Ingredients

* 1 1/4 cups flour
* 3/4 cup brown sugar or organic cane sugar
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/4 teaspoon of ginger
* 1/8 teaspoon of allspice or cloves
* 1/8 teaspoon of nutmeg
* 1 cup oats
* 1 1/4 cups pumpkin
* 1Ž4 cup vegetable oil (substitute 1/4 cup apple sauce for even less fat)
* 4 egg whites
* 1/2 cup skim milk

Directions

Preheat oven to 350F and line a 12-cup muffin pan with paper liners (or use a non-stick pan) rather than greasing the pan.

Sift dry ingredients together and set aside. Mix wet ingredients together. Make a well in the dry ingredients and add the wet ingredients to the dry, stirring just until moistened.

Bake for 15-20 minutes. Insert a toothpick into the center of a muffin to check for doneness - if the toothpick comes out clean, the muffins are cooked.

Cool in pan 5-10 minutes and then remove. Store in an airtight container.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pumpkin Chocolate Chip Muffins

Ingredients

* 1 2/3 cup whole wheat flour
* 1 cup organic cane sugar
* 1 1/2 teaspoons of cinnamon
* 3/4 teaspoon ginger
* 1/4 teaspoon allspice or cloves
* 1/4 teaspoons nutmeg
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 2 large eggs
* 1 cup plain pumpkin
* 1/2 cup melted butter
* 1 cup chocolate chips or 1 cup of chopped nuts

Directions

Lightly grease muffin cups in a 12-cup muffin pan, or add paper liners. Preheat oven to 350F.

Sift dry ingredients together in a large mixing bowl. Beat eggs, pumpkin, and butter together in a separate bowl. Stir in chocolate chips or nuts.

Make a well in the dry ingredients and pour the wet ingredients in overtop of them. Fold the wet ingredients into the dry just until moistened.

Bake for 20-25 minutes.

At 9:20 PM +0000 10/19/08, camping2019 wrote:

does anyone have a recipe for pumpkin muffins....not necessarily diabetic but perhaps easier

on the sugar etc and healthy.

Teriyaki Pork Tenderloin

Teriyaki Pork Tenderloin

By: KateL

Ingredients

* 1 whole pork tenderloin
* 1/2 cup reduced sodium soy sauce
* 1/4 cup dry sherry
* 2 tablespoons sliced green onions
* 1 tablespoon brown sugar
* 1 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
* 1 garlic clove, minced

Directions

1. Combine all ingredients in self-sealing bag; seal bag and mix well. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator).

2. Preheat oven to 450 degrees Fahrenheit.

3. Remove tenderloin from marinade, discarding leftover marinade.

4. Roast tenderloin in shallow pan in oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155 degrees to 160 degrees Fahrenheit.

5. Remove from oven and let tenderloin rest for 5-10 minutes before slicing.

Tomato Pork Chops

Tomato Pork Chops

By: Randy Goldberg MD

Boneless pork loin chops are simmered in a spicy tomato sauce. Quick and easy. Serve with rice or egg noodles.

SERVES 4 (change servings and units)

Ingredients

* 2 tablespoons olive oil, divided
* 4 (4 ounce) boneless pork loin chops, pounded thin
* 1 large onion, sliced
* 2 garlic cloves, minced
* 1 teaspoon sugar
* 1 teaspoon chili powder
* 1/4 teaspoon fennel seed, crushed (optional)
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 (15 ounce) can crushed tomatoes
* 1 teaspoon worcestershire sauce
* salt, to taste
* ground black pepper, to taste

Directions

1. Heat 1 tbsp oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.

2. Reduce skillet heat to medium. Add 1 tbsp oil and heat until shimmering. Add the onion and cook until tender. Add garlic and saute until fragrant, about 1 minutes. Mix in the sugar, chili powder, fennel, oregano and basil. Stir in the tomatoes and Worcestershire sauce, and bring to a boil.

3. Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking another 15 minutes, or to desired doneness.

Nutrition Facts

Serving Size 1 (267g)

Recipe makes 4 servings
Calories 276
Calories from Fat 123 (44%)
Amount Per Serving %DV
Total Fat 13.8g 21%
Saturated Fat 3.3g 16%
Monounsaturated Fat 7.6g
Polyunsaturated Fat 1.2g
Trans Fat 0.1g
Cholesterol 64mg 21%
Sodium 451mg 18%
Potassium 872mg 24%
Total Carbohydrate 12.9g 4%
Dietary Fiber 2.4g 9%
Sugars 6.8g
Protein 25.6g 51%

Crock Pot Chicken W/ Black Beans and Cream Cheese

Crock Pot Chicken W/ Black Beans and Cream Cheese

By: Jen Santiago

I love this recipe for two reasons...one...my family loves it and two because it is so easy to make! I got this recipe from my sister and she has two children of her own..they love it too! Its also the best leftovers in the world..if there are any!

SERVES 4 (change servings and units)

Ingredients

* 4-5 boneless chicken breasts
* 1 (15 1/2 ounce) can black beans
* 1 (15 ounce) can corn
* 1 (15 ounce) jar salsa, any kind
* 1 (8 ounce) package cream cheese

Directions

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

5. All done and enjoy!

Healthy Pumpkin Pomegranate Muffins

Healthy Pumpkin Pomegranate Muffins

By: piccola

Needed something to use up the rest of a can of pumpkin. Pomegranate seeds were left over from a salad recipe. A lucky - and tasty! - coincidence.

12 muffins (change servings and units)

Ingredients

* 1 cup all-purpose flour
* 3/4 cup whole wheat flour
* 1/4 cup Grape-Nuts cereal (or similar cereal)
* 1/2 cup sugar or Splenda granular
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon cinnamon
* 1 cup canned pumpkin
* 1 cup fat-free buttermilk or soured milk
* 1 egg, beaten
* 3/4-1 cup pomegranate seeds

Directions

1. Preheat oven to 350. Coat 12 muffin cups with cooking spray.

2. Mix dry ingredients in a large bowl.

3. In a second bowl, combine wet ingredients.

4. Toss pomegranate seeds in the flour mix to coat.

5. Add wet ingredients to flour mix. Stir until just combined.

6. Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.

Source: http://www.recipezaar.com/197372

SEVEN VEGETABLE STEW (vegan)

SEVEN VEGETABLE STEW

From: pransesq
(Adapted from the Passover Gourmet Cookbook)

Ingredients:

* 2 onions
* 2 carrots
* 2 red peppers
* 2 ribs celery
* 1 cup mushrooms
* 2 zucchini
* 2 tomatoes
* salsa - to taste (2-4 Tbsp)
* 1 cup tomato paste
* 1 cup water
* 1 Tbsp sugar
* 1/4 tsp salt

Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces. Saute in veggie broth for 5 minutes until still slightly crunchy. Cut tomatoes into bite-size pieces and add the rest of the ingredients. Cover and cook for 20 minutes on simmer.

This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired.

whole-grain-muffins recipe

whole-grain-muffins recipe

From: jane

Mix:

1/3 cup white flour

2/3 cup whole wheat flour

1/2 tsp salt

1 tsp baking powder

1 big egg: I use "Egg replacer" for 1 egg's worth PLUS 1 egg white, which

seems to turn out better than just Egg replacer. For those

using just Egg replacer, then maybe mix up enough to replace

1.5 eggs.

1 Tbsp molasses

1/2 cup non-fat milk

Put into non-stick muffin tins (I very lightly spray tins with PAM type

product). Bake in medium oven for 10-12 minutes or until light brown on

top and springy to touch.

Makes about 6 muffins

Source: http://www.fatfree.com/recipes/muffins/whole-grain-muffins

Green Bean Chili

Green Bean Chili
From: Angie @ The American Homemaker

1 lb turkey burger, browned & drained
2 cloves garlic
1 can (14 1/2 oz) Italian or Mexican diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup salsa
1 Tbsp. chili powder
salt & pepper
2 cans green beans, drained

Combine all ingredients but green beans. Simmer for 30 minutes. Stir
in green beans, heat until warm.

Mandarin Style Country Ribs

Mandarin Style Country Ribs

This recipe comes to you from China's Mandarin province. Its sweet Asian flavor is a sure bet for rib lovers.

1/4 cup soy sauce
1/4 cup orange marmalade
2 Tbs catsup
1 clove garlic - crushed
3-4 lbs. country style ribs

Combine all but ribs and brush on both sides of ribs.

Place ribs in crock pot and pour remaining sauce over ribs.

Cover and cook on low 8-10 hours.

Enjoy your crock pot ribs.

Find this recipe at:

http://inet-recipes.blogspot.com/

Vegetarian Stuffing

Vegetarian Stuffing

Easy and healthy vegetarian stuffing for Thanksgiving or any time of the year. Cook in your Rival crockpot.

2 cups chopped celery
2 cups chopped onion
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups stale bread, cut into cubes
1 tsp poultry seasoning
1 tsp dried thyme
1 1/2 tsp sage
1/2 tsp ground black pepper
1 1/2 tsp salt
1/2 tsp dried marjoram
2 eggs, beaten
4 cups vegetable broth

In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.

In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.

Lightly pack into Rival crockpot; cover and cook on high for
45 minutes. Reduce to low and cook for 4 to 8 hours. Makes
12 servings.

Enjoy your Rival crockpot recipe.

Find this recipe at:

http://inet-recipes.blogspot.com/

Ham Crockery

Ham Crockery

If you're a fan of sweet ham recipes, you are guaranteed to love this meal.

1 (5 to 7 LB) cooked ham (w/ or w/o the bone, butt or shank half) whole cloves
1/2 cup currant jelly
1 Tbs vinegar
1/2 tsp dry mustard
1/4 tsp ground cinnamon

Place a metal rack or trivet in the crockpot and place ham on it. Cover and cook on low 5-6 hours.

Remove ham and pour off juices, remove skin and fat. Score ham; stud with whole cloves.

In a small saucepan, melt jelly with vinegar, mustard and cinnamon. Remove metal rack or trivet. Return ham to crockpot and spoon sauce over ham.

Cover and cook on high for 20-30 minutes, brushing with sauce at least one (several times if possible).

Slice and serve hot or cold.

Enjoy your crockpot ham crockery.

LBri Natural Skin Care

Find this recipe at:

http://inet-recipes.blogspot.com/

Italian Beef in a Bucket

Italian Beef in a Bucket

This easy, delicious crock pot recipe takes only minutes to prepare.

3 1/2 lbs beef roast, sirloin tip, or rump roast
12 ounces (jar) Italian Giardiniera, drained
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing (zesty Italian)
10 ounce can beef broth
4-6 red and white baby potatoes

Place roast in slow cooker on top of potatoes.

Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version or all for a spicier version).

Add all ingredients to slow cooker, cover and cook for 8-10 hours on LOW.

Meat will be very tender -- can use a fork to pull apart.



Find this recipe at:

http://inet-recipes.blogspot.com/

Canning Apple Butter and Pears (No Sugar Added!) [Diabetes-Friendly]

While surfing the blogs I found this recipe for Apple Butter. Pictures follow the procedures to the finish.

Don

Canning Apple Butter and Pears (No Sugar Added!)

Boy, I felt all feminine and homemakerish yesterday while I was canning :) I had my little apron on and made my pretty little bottles of fruit. My hubby didn't understand why I was so excited to show him the bottles...LOL. He's like wow, it's fruit??? I wanted to do my canning sugar-free. Bottled fruits and jams have sooooo much sugar in them, so I did a little research and kinda made up my own thing and they came out great. I hadn't canned anything for like eight years and I think then it was only a fruit syrup and chili sauce, so this was new for me. I remember my mom canning a lot, but I never really helped. I started the apples for the apple butter the night before in the crockpot, so it only took a couple of hours yesterday to do that and some pears. I wanted to do more pears but ran out of time.

Here are my ingredients... sweet apples that I bought for .39/lb, pumpkin pie spice and apple juice. That's it!

I sliced and peeled enough apples to really fill up my crockpot.

I added about 3 cups of juice and a couple tablespoons of pumpkin pie spice.

Then I took a knife and chopped up the apples in the crockpot. It condensed them down so much I added about 15 more, chopping after each five or so until it looked like this. I figure there's at least two dozen apples in there. I put it on low and went to bed.

This is what it looked like in the morning. It smelled really yummy. I then turned it on high and cracked the lid. It cooked like this for about five more hours while I ran errands.

Next I smashed it up in my blender a couple of cupfuls at a time. There's still some chunks, but I like chunks. I left the lid off and left it on high while I washed and sterilized jars, got the water boiling... etc.

Here they are all nice and pretty. I got nine half-pints of apple butter. I think it will make great Christmas gifts. Especially because I know a lot of people that limit fats and sugars. There is no added sugar, so it's great. I think I'll deliver them at Christmas with a basket full of my Whole Wheat Low Fat Muffins. I know I would appreciate something like that at Christmastime when I'm still trying to eat healthy and it's soooo hard with all the goodies people bring you.

I also did six pints of pears. They're in unsweetened apple juice.

Another great no-sugar-added Christmas gift idea. I got the pears for .39/lb also and I have enough for probably 12 more pints. I'll be dressing them up cute soon and then I'll show them off again... because I'm pretty sure all of you will understand why I'm excited over bottles of fruit... LOL.

Find this recipe at:

http://inet-recipes.blogspot.com/

Hungarian Beef Stew in Crockpot

Hungarian Beef Stew in Crockpot

I love this recipe! And I always serve it over a baked potato. AND I just made the amazing potatoes for it so I'll share that first. :D

Potatoes:
Small red or yellow potatoes (1 for each serving if small, if large half)

Parboil or steam till semi soft.
Cut an "x" in the top and insert a sliver of fresh garlic into each potato serving

Put potatoes on a baking sheet and slightly mash with the garlic inserted
Drizzle olive oil
Sprinkle salt
Roast about 20 minutes in the oven or till done.

Hungarian Beef Stew:

3 tablespoons olive oil
1.5 pounds lean stew meat, 1.5" cubes, trimmed, blotted dry
1 medium sized onion, coarsely chopped
1 medium sized bell pepper, seeded and cut into 1/2" wide strips
1 tsp paprika (I like Hungarian sweet)
2.5 cups beef broth
1.5 cups water
Large pinch dried marjoram
1/4 teaspoon caraway seeds, crushed & ground in mortar/pestle
3/4 cup tomato puree
2 cloves garlic, peeled & stuck on toothpicks
Salt to taste.

In large skillet over medium high heat warm 1.5 tablespoons oil and brown meat on all sides. Put the meat in the slow cooker.

Add the onion and bell pepper to the skillet and remainder of oil. Brown slightly over medium-high heat, about 5 minutes. Stir in paprika. Add broth and water, stirring to pick up the bits on the pan, and bring to a boil. Pour into slow cooker and add marjoram, caraway, and tomato puree; nestle garlic into the stew. Cook on LOW 7 to 8 hours. Discard garlic, salt to taste.

Serve on those yummy garlicky potatoes! :D I also like to top with a dollop of sour cream.

Easy Gourmet Fish

Easy Gourmet Fish

By pattycpatty

TIME/SERVINGS

Total: 30 minutes

Active: 10 minutes

Makes: 4 servings

This is an easy and delicious fish recipe.
INGREDIENTS

* 1 lb firm white fish such as cod or halibut.

* 1 shallot chopped

* 2 tbs butter

* salt

* pepper

* 1/2 cup white wine

* capers

* heavy cream

* parsley

* dill

INSTRUCTIONS

1. Saute shallots a little butter until transparent. Add fish, salt and pepper and cook until almost done. Remove fish from pan.
2. Add rest of butter, capers and white wine to pan and stir. Cook two more minutes.
3. Add cream to the pan and heat. Add fish back to the pan and parsley and dill.and heat through. Add lemon juice,

Gefilte Fish

Gefilte Fish

TIME/SERVINGS

Makes: 20 to 30 cakes

INGREDIENTS
For the first day:

* 5 pounds whole white-fleshed fish, such as whitefish, pike, butterfish, or halibut
* 1 large yellow onion, peeled and quartered
* 2 medium carrots, peeled and sliced into 2-inch chunks
* 1/2 teaspoon black peppercorns

For the second day:

* 1 medium yellow onion, finely chopped
* 1/2 cup crushed ice cubes
* Kosher salt, to taste
* Granulated sugar, to taste
* 8 large egg whites
* 2/3 cup matzo meal

INSTRUCTIONS
On the first day:

1. Rinse fish and, if necessary, gut and scale them. Remove all fins, tails, and gills with a sharp pair of kitchen scissors.
2. Fillet fish, reserving bones and heads. Remove skin from each fillet and reserve it separately. Place fillets in a baking dish or other storage container, cover, and refrigerate.
3. Place reserved bones, heads, and skin in a large stockpot. Add onion, carrots, and black peppercorns to trimmings, then add enough cold water to just cover ingredients.
4. Bring stock to a boil over medium-high heat, then immediately reduce heat to maintain a very low simmer. Cook stock for about 1 1/2 hours, then strain through a very fine mesh sieve into a heatproof container; discard solids. Cool stock to room temperature and refrigerate overnight.


On the second day:

1. Inspect reserved fish fillets to make sure they are clean and trimming free. Remove any pin bones with tweezers or a pair of needle-nose pliers. Slice fish into 1-inch cubes.
2. In a large mixing bowl, combine fish cubes, raw onion, about 1/4 cup crushed ice (the ice helps keep everything cold and adds moisture to the final product), salt, and sugar.
3. Pass mixture through the coarse plate of a meat grinder. (Other recipes recommend finely chopping the mixture by hand, which takes much longer.) Divide mixture in half and place one half in the refrigerator.
4. Working in two batches, place half of remaining ground-fish mixture in the bowl of a food processor. Add another 2 tablespoons of ice, 3 of the egg whites, and a pinch of salt and sugar, and process until mixture is homogeneous. Repeat with remaining ground fish. Stir processed fish back into reserved, refrigerated ground-fish mixture.
5. Mix in remaining 2 egg whites. Bring a small pot of fish stock to a gentle simmer. To test seasoning, form a small patty of fish mixture and place it in the simmering liquid; cook until firm and just cooked through, about 10 minutes. Remove from pot and taste. If necessary, add more salt and sugar to fish mixture. Mix in matzo meal. Refrigerate mixture for at least one hour or overnight.


On the third day (or later the second day):

1. Fill a large, wide, shallow pot or saucepan halfway with fish stock. Season stock with salt and sugar to taste and bring to a boil over medium-high heat, then immediately reduce heat so stock remains at a bare simmer.
2. With wet hands, begin forming patties and gently place them in the stock. Keep poaching liquid at a simmer, cover pot, and cook until patties are firm and just cooked through, about 10 minutes. As they finish cooking, use a slotted spoon to carefully transfer the patties to a baking sheet, and repeat the process with remaining fish mixture.
3. When all patties are cooked, strain the stock. Place cooked gefilte fish in a storage container and add enough stock to just cover patties. Allow to cool, then cover the container and refrigerate overnight. Serve gefilte fish with Beet Horseradish.


Note: There is natural gelatin in the fish bones used to make the stock, but if you prefer a firmer gel, you can add some bloomed gelatin to the stock before pouring over the patties.

This recipe, while from a trusted source, has not been tested.

Source: http://www.chow.com/recipes/10902

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PUMPKIN MUFFINS

PUMPKIN MUFFINS

Printed from COOKS.COM

Combine:

1 cup flour
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Mix:

1 egg, beaten with
3/4 cup milk
2 tablespoons oil
1/2 can pumpkin

Blend until well mixed. Half fill greased muffin pans and bake at 350°F degrees until tops are golden.

Will keep in refrigerator uncooked for several days.

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HOLIDAY EGGNOG WITH EQUAL [Diabetes-Friendly]

HOLIDAY EGGNOG WITH EQUAL

Printed from COOKS.COM

32% calorie reduction from traditional recipe.

1 cup egg substitute
1/2 cup Equal® Spoonful*
1 1/2 teaspoons rum extract
1 1/2 teaspoons vanilla
4 cups 2% milk
1 cup light whipped topping
Freshly grated nutmeg (optional)

Whisk together egg substitute, Equal and extracts. Stir in milk. Whisk in whipped topping until well blended.

Refrigerate, covered at least 2 hours to allow flavors to blend. Whisk just before serving. Garnish each serving with freshly grated nutmeg, if desired.

Makes 12 servings.

* May substitute 12 packets Equal® sweetener.

Submitted by: Equal

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PUMPKIN RAISIN MUFFINS WITH EQUAL [Diabetes-Friendly]

PUMPKIN RAISIN MUFFINS WITH EQUAL

Printed from COOKS.COM

32% calorie reduction from traditional recipe.

3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1 cup Equal® Spoonful*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt

Combine pumpkin, oil, egg and egg whites, molasses and vanilla. Stir in combined flour, Equal®, raisins, baking powder, cinnamon, nutmeg, ginger and salt just until all ingredients are moistened. Fill paper lined 2 1/2 inch muffin cups about 3/4 full.

Bake in preheated 375°F 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 2 to 3 minutes. Remove muffins from pan and cool completely on wire rack.

Makes 12 muffins.

* May substitute 24 packets Equal® sweetener.

Submitted by: Equal

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Crispy onion rings (Tasty Tidbit)

Tasty Tidbit...

Better batter onion rings: Crispy onion rings are also great baked. Just dip in a mixture of beer and buttermilk, then dredge in flour. Quickly pan saute, and then bake at 400 degrees for three minutes on each side.

Heritage Pumpkin Pie [Diabetes-Friendly]

Heritage Pumpkin Pie Recipe Rumble

Ingredients:
One refrigerated unbaked 9-inch piecrust
2 cups (one 15-ounce can) pumpkin
2/3 cup SPLENDA Granular
Two eggs, beaten, or equivalent in egg substitute
2 teaspoons pumpkin pie spice
1-1/3 cups nonfat dry milk powder
1-1/2 cups water

Directions:
Preheat oven to 450-degrees. Place piecrust in a 9-inch pie plate and flute edges. In a large bowl, combine pumpkin, SPLENDA Granular, and pumpkin pie spice. In a small bowl, combine dry milk powder and water. Add milk mixture and eggs to pumpkin mixture. Mix well to combine. Pour mixture into prepared piecrust. Bake for ten minutes. Reduce heat to 350-degrees and continue baking for 40 to 45 minutes or until a knife inserted near center comes out clean. Place pie plate on a wire rack and allow to cool completely.

Nutritional information per serving (1/8th pie):
Calories: 200
Fat: 5g
Cholesterol: 69mg
Sodium: 185mg
Carbohydrate: 20g
Fiber: 2g
Protein: 6g
Diabetic Exchanges: 1-1/2 Starches, 1 Fat

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Source: http://www.fitnessandfreebies.com/reciperumble/dlf10.html

Orange Cake [Diabetes-Friendly]

Orange Cake Recipe Rumble

Ingredients:
1/3 cup reduced calorie margarine, melted
1/4 cup granulated brown sugar substitute
1 teaspoon powdered sugar substitute
1 egg
1-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
2/3 cup unsweetened orange juice
Vegetable cooking spray

Directions:
Combine margarine, sugar substitutes and egg. Beat at high speed with an electric mixer for 2 minutes. Combine flour, baking powder, soda and cinnamon, stirring to blend. Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with the flour. Beat at low speed after each addition. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350-degrees for 25-30 minutes or until a toothpick comes out clean when inserted. Recipe makes nine servings.

Notes: You can make two of these and layer them if you wish or bake them in round pans instead.
Angel food cakes are usually permitted in the diabetics diet. We have decorated purchased angel food cakes with great success. These can be topped with packaged sugar free dessert topping. Decorate the cake with sugar free candy and candles for birthday celebrations. You can also prepare sugar free pudding, which comes in some great flavors now, and pour over the top and sides of the cake.


Nutritional information per serving (1 slice):
Calories: 118
Fat: 3g
Cholesterol: 30mg
Sodium: 257mg
Carbohydrate: 18g
Protein: 3g

Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2 Fat

Samosas (Indian Farasan)

Samosas (Indian Farasan)

VEGETABLE FILLING:
4 tbsp ghee*
1 lb potatoes, peeled & diced in 1/4 dice
2 garlic cloves, peeled & minced
1 cup onion, yellow, peeled & finely chopped
1 tsp ginger, fresh, grated

2 tsp garam masala (see recipe)
1 tbsp coriander, fresh, chopped
1 pinch cayenne pepper
1/2 tsp tumeric
2 tsp lemon juice
1 cup peas, frozen, thawed salt to taste

MEAT FILLING:
1 tbsp ghee*
2 garlic cloves, peeled & minced
1 onion,yellow, medium, peeled & finely c
1/2 lb ground lamb, finely
1/2 lb ground beef, finely
1 tsp ginger, fresh, grated
2 tbsp garam masala (see recipe)
1 tbsp coriander, fresh, chopped
1/2 tsp tumeric
1 pinch cayenne pepper
1/4 tsp cinnamon, ground
2 tsp lemon juice,, fresh salt to taste

DOUGH:
2 cup Gluten Free flour blend, sifted
6 tbsp vegetable oil
1 tsp salt water oil for frying

USE EITHER THE VEGETABLE OR MEAT FILLING,

Vegetable Filling: Heat a large frying pan and add the ghee,
potatoes, garlic, onion, and ginger. Cover and cook on low for 10
minutes, to sweat the potatoes down. Stir a few times. Don't brown.
Add the remaining ingredients and continue cooking, covered until
the potatoes and peas are tender, 5 minutes. Set aside to cool.

Meat Filling: Saute all ingredients until they are crumbly and most
of the liquid is absorbed. Set aside to cool.

Dough: Using a fork, blend the flour, oil and salt. Add the water and
knead to form smooth dough. Wrap in plastic and refrigerate for 1
hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for
1 minute to warm it (stretching is not necessary with gluten free flours).
This step is only to make it workable.

Cut in half. Cut each half into 12 pieces. Roll in 7" circles using
additional flour. Cut each circle in half. Roll sides together to
make a cone. Hold the cone in your hands, with the fingers wrapped
around it. Fill and seal with water into triangle.

Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain.

MAKES: 48 Samosas

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