German stuffed pork chops

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German stuffed pork chops

1 square of foil for each pork chop (spray with pam type spray)
4 pork chops
1 package stove top stuffing (prepared)
2 cups sauerkraut

on each square of foil place 1/4 of the stuffing, 1 raw pork chop and 1/2 cup sauerkraut

fold up foil on each one to make a sealed packet! place on a cookie sheet bake at 325 1 hr let set unopened 10 minutes them open and serve

Find this recipe at:

http://www.mycoupons.com/boards/lets-get-cookin-save-lgc/750955-whats-your-favorite-recipe-using-sauerkraut.html#post2528869

Kapusta Soup (Sauerkraut Soup)

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Kapusta Soup (Sauerkraut Soup)

Ingredients:

4 or 5 spare ribs
1 quart or 2 lb bag of sauerkraut (drained but not rinsed)
1/2 head fresh cabbage (shredded)
1 diced onion (large)
2 cups tomatoes (diced)
1 garlic clove (crushed)
1 cup mushrooms (papinkies or portabella)
5 to 10 peppercorns
2 bay leaves

Preparation:

Cut up a 1/2 slab of ribs and brown the spare ribs in a bit of any olive oil or crisco.
This browning is optional.
Cover the ribs well with water, add bay leaves, garlic, several peppercorns and the diced onion.
Cook the ribs until very soft.
I always use a pressure cooker since it's a time saver. But this isn't necessary.
When the ribs are cooked, remove the meat from the rib bone and cut into pieces and put back into the pot. Leave the "ribs water" and add the sauerkraut and also some shredded fresh cabbage. The fresh is optional but really stretches the soup in case you don't have a lot of kraut on hand and it tastes good, too!
Add the can of diced tomatoes and some sliced mushrooms.
If your lucky enough to have some wild mushrooms around, they're wonderful in any "kapusta" dish.
Add more water if necessary for the soup consistency you like.
This soup can be made from any cut of fresh pork that you have on hand. It's best to use something that has a bone. So, even if all you have is a pork chop and a little bit of kraut in the fridge you can make a small pot of soup for yourself.
One special old time favorite is to have some chilled, whole boiled potatoes on the side.
The hot soup and cold potatoes complement each other.
I realize this is a loosly described recipe. But kapusta soup is something you can't screw up. The strong flavor of the kraut takes care of any sins along the way.

Find this recipe at:

http://www.members.tripod.com/Howtuz/kapusta.html

German Baked Beans [Diabetic]

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German Baked Beans

By: Mary Nieburger  

Canned baked beans never tasted so good! Mary Nieburger of Laughlin, Nevada dresses them up in style with sauerkraut, apple sauce and brown sugar. 'These beans are always requested for the monthly dinners at our senior center,' she says."

Original Recipe Yield 8 servings
 
Ingredients

    * 2 (15 ounce) cans pork and beans
    * 1 (14 ounce) can sauerkraut, rinsed and well drained
    * 1 cup unsweetened applesauce
    * 1/2 cup packed brown sugar
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground mustard

Directions

   1. In a large bowl, combine all ingredients. Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 1 to 1-1/2 hours or until bubbly.

Nutritional Analysis:

One serving (3/4 cup) equals 185 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 890 mg sodium, 40 g carbohydrate, 8 g fiber, 6 g protein.

Diabetic Exchanges: 2-1/2 starch.

Find this recipe at:

http://allrecipes.com/recipe/german-baked-beans/detail.aspx

How do you cook with broccoli?

Broccoli is one of the richest vegetable sources of calcium, iron and magnesium, and even has a higher concentration of vitamin C than oranges!

Raw, steamed or cooked, there are a number of ways to prepare broccoli.  How do you cook with broccoli?

O/T: Fwd: CUCUMBERS..Great info!!

The Amazing Cucumber

This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems.

 

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

 

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

 

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

 

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the Phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

 

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough Sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

 

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explorers for quick meals to ward off feelings of starvation.

 

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

 

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

 

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the Cucumber will react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college 

students during final exams.

 

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

 

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm your fingers or fingernails while you clean.

 

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Grandma's (Handmade) Homemade Buttermilk Biscuits

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Grandma's (Handmade) Homemade Buttermilk Biscuits


I used to really enjoy hot fresh homemade buttermilk
biscuits. Split one open and spread some fresh butter
(actually, we always used margerine), or slip in a
fresh sausage patty. There's nothing better!

After I learned to make them I also enjoyed just getting
my hand dirty as I kneaded the dough. Kids have fun in
the strangest way. Anyway, here is how my grandma used
to make them. I don't think the store-bought, canned
biscuits will ever even begin to compare.

Ingredients:

3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening

Sift the flour to make sure there are no lumps. Add in
the baking powder, salt, and baking soda. Add the
Crisco slowly, working it into the dry ingredients.
You can use a large spatula or spoon, but I preferred
using my hands.

Next add the buttermilk, working it into the mixture
too. After everything is thoroughly mixed, plop it
down on a floured counter top or cutting board.

Turn you oven to 450 to allow it to preheat. While
it's heating up knead your dough until it is about
the consistency of clay that kids play with in
grade school. You can make it a little dryer
if need be by sprinkling more flour on your
counter or cutting board. As you knead your dough
it will pick up more of the flour.

After you have it the right consistency you can
shape your biscuits by hand or using a cookie
cutter. I preferred pinching off a chunk, rolling
it into a ball, and then patting it a little flat.
It takes a little practice to get you biscuits all
about the same size. If you want them more perfect,
you can roll out your dough using a rolling pin and
then cut them with a round cookie cutter. That
would look neater when you have company over.

Anyway, place you biscuits on a cookie sheet that
is either lightly greased or lightly sprinkled with
flour. If you use the flour option, be sure not to
put too much.

Bake these biscuits for rougly 18 minutes on the
middle rack in your oven (depends upon how hot
your oven is and how far this rack is from the
top). If the rack is too low you can move the
biscuits to the top rack the last minute of so
to get them browned just the way you want. Leave
them on the middle rack and thy should turn out
lightly browned.

Pop them out of the over and eat them while still
piping hot. That's the only way to get the butter
to melt just right.

Enjoy!

Find this recipe at:

http://www.chitterlings.com/biscuits.html

Baking Powder Biscuits

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Baking Powder Biscuits
(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Thyme and Cheese Biscuits

Ingredients:

2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Pecan Biscuits

Ingredients:

2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine

Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.

Almond Biscuits with Berry Butter

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey

Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:

Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.

Yogurt Herb Biscuits

Ingredients:

2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives

Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.

Find this recipe at:

http://oldfashionedliving.com/biscuits.html

Homemade Biscuits Recipe

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Homemade Biscuits Recipe

Recipe Ingredients

2 - cups all purpose flour, unbleached
4 - teaspoons baking powder
1/2 - teaspoon salt
Pinch of garlic
3 - tablespoons grated or shredded cheese, cheddar
2 - tablespoons shortening
3/4 - cup butter milk

Cookware and Utensils:

1 - biscuit cutter
1 - non stick baking sheet
1 - cutting or pastry board
1 - glass or ceramic mixing bowl
1 - measuring cup
1 - butter knife

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Preheat oven to 450 degrees.

Start by mixing and then shifting the dry ingredients. Mix in cedar cheese. Rub the shortening into the mixture using your fingertips. Next gradually add milk while stirring mixture with a knife. A soft dough will form.

Turn dough onto a floured cutting or pastry board. Work dough to one-half inch thickness and cut using biscuit cutter. Place biscuits on baking sheet, not allowing the dough to touch.

Bake at 450 degrees for 10 to 15 minutes.

Enjoy your Homemade Biscuits.

Find this recipe at:

http://www.soulfoodandsoutherncooking.com/biscuit-recipe.html

At 2:48 PM -0400 11/27/09, Jim Carroll wrote:

Does anyone have a good recipe for home made biscuits? Always looking for a better one.

thanks, Jim

Beer can turkey

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Beer can turkey, or beer in the rear turkey is wonderfully delicious way to roast or grill your turkey this holiday season. The moisture from the beer will help to ensure that the breast of the bird stays moist and delicious. You can roast your turkey in the oven on a baking sheet to catch the juices, or on the grill. To make your turkey even more special, you can add herbs to the can of beer, and add a complimentary rub for the bird. Here are 5 great ideas for your favorite beers, and complimentary brines and rubs.

Guinness Turkey with Coffee Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Guinness beer
* a few sprigs each of sage, rosemary, and thyme

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons brown sugar
* 1 tablespoon freshly finely ground bold coffee
* 1 tablespoon poultry seasoning

Icehouse Turkey with 5 Spice Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Icehouse beer
* 1 stalk lemongrass, sliced

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons 5 spice powder

Budweiser Turkey with Cajun Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Budweiser beer
* A few sprigs of oregano and thyme

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 4 bay leaves

Rub

* 1 1/4 tablespoons smoked paprika
* 1 tablespoon kosher salt
* 1 tablespoon garlic powder
* 1/2 tablespoon black pepper
* 1/2 tablespoon onion powder
* 1/4 tablespoon cayenne pepper
* 1/2 tablespoon dried oregano
* 1/2 tablespoon dried thyme
* 1/2 tablespoon cumin

Heineken Turkey with Sumac Rub

- Powdered sumac spice is a very popular middle eastern spice, you can find it in specialty stores, or online spice stores.

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Heineken beer
* A few sprigs of oregano, and the juice of a lemon

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 lemon, sliced

Rub

* 4 tablespoons sumac powder

Steel Reserve Turkey with Ancho Chili Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Steel Reserve beer
* A few sprigs of cilantro

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried cilantro

Rub

* 2 tablespoons finely ground ancho chilies
* 2 teaspoons cumin
* 2 teaspoons smoked paprika
* 1 teaspoon coriander
* 1 teaspoon garlic powder
* 1 teaspoon onion powder

Method for all Recipes

1. Add all ingredients for brine except water to a large sauce pot. Now add 1/2 gallon of the water and bring to a boil. Boil until everything is onions have softened. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.

2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Sprinkle bird with spices all over and rub into skin. Open the beer, and pour about 1/4 cup out, and place the herbs into the can. Put the beer can in the holder, if using, and place the turkey on the beer can. The butt of the bird should be sitting on the can. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from the oven or grill and wrap with aluminum foil for at least 1 hour before carving.

Find this recipe at:

http://ezinearticles.com/?5-Delicious-Recipes-For-Beer-Can-Turkey&id=3256537

Busy Day Dinner

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Busy Day Dinner
Taste of Home Ground Beef Cookbook

I originally found this recipe in our local paper. After a few additions and substitutions, it became my family's favorite. I prepare it at least twice a month.-Gloria Handley, Phoenix, Arizona

SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
1 pound ground beef
1/4 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
Dash garlic powder
1 can (19 ounces) ready-to-serve chunky beef vegetable soup
4 ounces spaghetti, cooked and drained
1 cup (4 ounces) shredded cheddar cheese
Minced fresh parsley, optional

Directions:
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt, pepper and garlic powder. Transfer to a greased 2-qt. baking dish. Pour soup over meat mixture. Top with spaghetti and cheese.
  

Bake, uncovered, at 350° for 15-20 minutes or until heated through. Sprinkle with parsley if desired. Yield: 4-6 servings.

Nutrition Facts
One serving: (1-1/2 cups) Calories: 305 Fat: 14 g Saturated Fat: 7 g Cholesterol: 57 mg Sodium: 779 mg Carbohydrate: 23 g Fiber: 2 g Protein: 21 g

 

Find this recipe at:

http://www.tasteofhome.com/Recipes/Busy-Day-Dinner-2

Crock Pot Cream Cheese Chicken [slow cooker]

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Crock Pot Cream Cheese Chicken

1 frying chicken, cutup
3 TB melted butter
Salt and ground black pepper, to taste
1 pkg. dry Italian seasoning mix
1 can cream of chicken soup, undiluted
1 pkg. (8 oz.) cream cheese, cut in cubes
3/4 cup chicken broth
1 onion, sliced
Crushed garlic, to taste

Brush the chicken with butter and sprinkle dry seasoning mix on.

Place in crock pot; cover and cook on LOW heat setting for 7 hours.

About 45 minutes before it's done, brown onion in the butter and add
cream cheese, soup, and broth.

Add garlic and stir until smooth. Add salt and pepper to taste. Pour the
sauce mixture over the chicken in crock pot. Cook another 45 minutes.

Note: I like to brown the chicken in oil before adding it to the crock pot.

Shrimp Vera Cruz [Diabetic]

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Shrimp Vera Cruz

Yield: 4 servings

Ingredients

    * 1 tablespoon olive oil
    * 1 cup chopped onion
    * 2 garlic cloves, minced
    * One 14 to 15 ounce can stewed tomatoes with juice
    * 2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon chopped pickled jalapeno pepper
    * 1 small green or red bell pepper, cored, seeded, and cut into short, thin strips
    * 1 pound medium shrimp in the shell, peeled and deveined (about 12 ounces after peeling)
    * 1 tablespoon cornstarch
    * 1/4 cup coarsely chopped cilantro
    * 2 cups hot cooked brown or white rice
    * 1 lime, cut in wedges (optional)

Directions

   1. Heat the oil in a large nonstick skillet over medium heat.
   2. Saute the onion and garlic until tender, about 5 minutes.
   3. Add the tomatoes with their liquid and the jalapeno pepper; simmer 10 minutes. Add the pepper strips and shrimp; cook until the shrimp are opaque, about 5 minutes.
   4. Stir the cornstarch into 1 tablespoon water in a small bowl; add to the skillet. Stir and cook until the sauce thickens, about 1 minute. Stir in the cilantro.
   5. Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables into each bowl. Garnish with lime wedges, if desired.

Nutritional Information (Per Serving)
Calories:       263
Protein:     17 g
Sodium:     407 mg
Cholesterol:      121 mg
Fat:      5 g
Dietary Fiber:       4 g
Sugars:      7 g
Carbohydrates:       38 g
Exchanges:  1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat

Source: The New Family Cookbook for People with Diabetes

Find this recipe at:

http://www.diabeticgourmet.com/recipes/html/700.shtml

Baked Acorn Squash with Apple Stuffing [Diabetic]

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Baked Acorn Squash with Apple Stuffing

Yield: 4 stuffed squash halves (4 servings)

Ingredients

    * 2 small acorn squash (1-1/2 pounds total), halved and seeded
    * 1 large or 2 small apples, peeled, diced
    * 2 tablespoons diced celery
    * 2 tablespoons finely chopped onion
    * 2 teaspoons margarine, melted
    * Pinch of salt
    * Pinch of freshly ground pepper

Directions

   1. Preheat the oven to 400 degrees F. Prepare a square baking pan with nonstick pan spray.
   2. Place the squash cut side down in a baking pan. Bake 20 minutes.
   3. While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
   4. Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.

Nutritional Information (Per Serving)
Calories: 87
Protein:      1 g
Sodium:      63 mg
Cholesterol:       0 mg
Fat:        2 g
Dietary Fiber:       5 g
Sugars:      10 g
Carbohydrates:      18 g
Exchanges:  1 Starch

Source: The New Family Cookbook for People with Diabetes

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/803.shtml

FISH VERACRUZ [Diabetic]

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FISH VERACRUZ

Yield: 6 servings
Serving size: 4 ounces fish with 2-1/2 tablespoons sauce

Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"

INGREDIENTS

Fish:

-  1 pound red snapper fillets, in 6 portions
-  Juice of 1-1/2 lemons
-  Freshly ground black pepper to taste

Sauce:

-  1 tablespoon olive oil
-  1-1/2 medium onions, sliced into thin strips
-  3 large garlic cloves, minced
-  2-1/4 pounds (about 12 medium) tomatoes, chopped
-  3 tablespoons sliced, pitted green olives
-  2 tablespoons drained capers
-  1 can jalapeno pepper, seeded and sliced
-  Freshly ground pepper to taste

DIRECTIONS

Sprinkle fish with lemon juice and pepper. Set aside.

For sauce, heat olive oil in a heavy-bottom saucepan
over medium heat, and add onions and garlic. Saute, stirring,
until onions are tender. Add tomatoes, olives, capers, and
jalapeno, and bring to a simmer, stirring occasionally, for
30 minutes. Add pepper to taste and remove from the heat.

Preheat the oven to 450 degrees F. Cut six double thicknesses
of aluminum foil, large enough to accommodate fillets.

Brush fillets with olive oil and place them on the foil squares.
Spoon about 2 heaping tablespoons of sauce over each portion.
Fold the foil loosely over fish and crimp the edges together
tightly. Place on a baking sheet.

Bake for 8 to 10 minutes. Place each foil pouch on
a serving dish and have guests open them at the table.

Nutritional Information Per Serving:
Glycemic Index: 33, Glycemic Load: 4, Calories: 210,
Protein: 28 g, Carbohydrate: 9 g, Dietary Fiber: 3 g,
Fat: 5 g, Cholesterol: 41 mg, Sodium: 380 mg

Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat

Turkey and Tomato Wrap [Diabetic]

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Turkey and Tomato Wrap (diabetic from ADA)
1 serving
3 Points Per Serving

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

A little turkey goes a long way in this quick wrap. And fresh basil
really does make a difference in the taste. If it's unavailable, you
could substitute dried basil.
.
1 6-inch low-fat flour tortilla
2 tsp reduced-fat mayonnaise
2 slices deli-style fat-free roasted turkey breast
2 Tbsp chopped fresh tomato
1 Tbsp chopped fresh basil leaves (or 1/8 tsp dried basil)
.
.
.
Lay the tortilla flat on a small plate. Spread with the mayonnaise.
.
Lay the turkey slices on the tortilla. Sprinkle the tortilla with the
tomato and basil.
.
Roll the tortilla and turkey around the tomato-basil filling. Eat like a
rolled sandwich
.
.

147 Calories from Fat -- 30 Total Fat -- 3g Saturated Fat -- 1g
Cholesterol -- 27mg Sodium -- 297mg Carbohydrate -- 19g Dietary Fiber --

1g Sugars -- 1g Protein -- 12g

PEANUT BRITTLE (Microwave)

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PEANUT BRITTLE (Microwave)

1 cup Sugar
1 teaspoon Butter
1/2 cup White corn syrup
1 teaspoon Vanilla
1 cup Salted peanuts
1 teaspoon Baking powder

Micro high, sugar and syrup for 4 minutes.

Stir in peanuts and micro, 3 to 5 minutes till lightly brown.

Add butter and vanilla blending well and micro 1 or 2 minutes more.

Add baking soda and stir gently till foamy.

Pour on a greased cookie sheet and let cool.

Find this recipe at:

http://groups.google.com/group/rec.food.recipes/t/4f0f09f6458344c4?hl=en

Homemade Pumpkin Pie

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Homemade Pumpkin Pie
Made with a Jack-O-Lantern

2 cups cooked, mashed pumpkin
1 (14 fluid ounce) can sweetened condensed milk
3 eggs
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 9 inch pie crusts

Cut cleaned pumpkin into chunks.

In saucepan over medium heat, heat pumpkin to a boil. Continue to boil over medium heat until pumpkin is tender. Drain, cool, and remove the peel.

Preheat oven to 325 degrees.
Return pumpkin to the saucepan and mash with a potato masher. Drain well.

Put the pumpkin, condensed milk, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into the blender and blend until smooth.

Pour into pie shells.

Place pie shells on cookie sheet on middle oven rack and bake at 325 degrees for 1 hour 25 minutes or until toothpick inserted comes out clean.

Makes 2 regular sized pies or 1 1/2 inch deep dish pies.

Find this recipe at:

http://groups.google.com/group/rec.food.recipes/t/955b179fa87d652e?hl=en

Fresh Pineapple Pie

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Fresh Pineapple Pie

3 c Fresh pineapple; finely chopped
3 tb Cornstarch
1/2 c Sugar
1/4 ts Salt
1 Pastry for a 2 crust 9" pie

Cook pineapple until tender, and consistency of canned crushed
pineapple. Drain. Mix cornstarch, sugar and salt. Add to pineapple.
Cook until thick, stirring constantly. Cool. Pour into pie shell.
Cover with top crust. Bake at 425F for 25 minutes.

Find this recipe at:
http://www.justpierecipes.com/pie-0023084.html

Re: Pineapple Pie recipe, please

Easy Pineapple Pie

1 cn (20 oz) DOLE crushed Pinapple in syrup
1 pk (4 serving size) instant Lemon pudding/pie filling
1 c Milk
1 (4oz) whipped topping
2 tb Dole lemon juice
1 ts Dole lemon peel [grated]
1 (8"or9") graham cracker crust

Drain the pineapple well, then combine the pudding mix and the milk
in a med. bowl and beat for 2 to 3 min. or `til very thick... Fold in
the whipped toping and the pineapple, lemon juice, and the lemon
peel; then pour all into crust... Cover and refrigerate for at least
4 hours, preferably overnight... Garnish as desired and serve...

At 4:20 PM -0600 11/16/09, John Evans wrote:
>Some months ago, a quick and easy recipe for Pineapple Pie was
>posted in the group... I shared it with friends, and made it several
>times... Then moved in the late summer, and now have misplaced the
>recipe!
>There were only 4 ingredients, including the bought graham crust...
>One was a large can of crushed pineapple with juice, 8 oz of sour
>cream, and some unflavored gelatin.. I forgot the exact amounts.
>If any member has it, would they please email the recipe to me?
>Thanks! John in Alabama
>jeevans8@bellsouth.net

Fresh Pineapple Upside-Down Cake

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Fresh Pineapple Upside-Down Cake

Recipe courtesy Susan Feniger and Mary Sue Milliken

1/2 cup Blanched whole almonds
4 tablespoons Unsalted butter, melted
9 tablespoons Unsalted butter, softened
1/2 cup Brown sugar, packed
2 tablespoons Light corn syrup
1/2 Pineapple, peeled, cored, halved lengthwise, cut crosswise
into 1/2" slices
1 1/2 cups Pastry flour
3/4 cup Granulated sugar
3/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Sour cream
3 large Egg yolks
1 teaspoon Vanilla extract

Preheat the oven to 350° F.

Spread the almonds on a baking sheet and toast, shaking the pan
occasionally, until lightly golden, 15 to 20 minutes. Set aside
to cool. Turn the oven temperature down to 325° F.

Stir together the melted butter, brown sugar and corn syrup and
evenly coat the bottom and sides of a 10-inch glass pie plate
with the mixture. When the almonds are cool, arrange around the
bottom rim of the pie plate, with a few in the center, gently
pressing them into the brown mixture. Arrange pineapple on top.

In a mixing bowl, combine the pastry flour, granulated sugar,
baking powder, baking soda and salt and thoroughly mix. In
another bowl, whisk together the softened butter, sour cream,
egg yolks and vanilla. Add to the dry ingredients and mix with
an electric mixer at medium speed about 1 1/2 minutes, scraping
down the sides of the bowl occasionally, until thick and smooth.
Using a spatula, spread the batter evenly over the fruit,
building up the outside edges so the cake will be level when
baked.

Bake 40 to 50 minutes, until golden brown and a tester inserted
in the center comes clean. Transfer to a rack to cool 3 to 5
minutes (no longer) and then invert onto a serving plate,
repositioning the fruit as necessary.
Source: "TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken - Episode#: TH6132 from the Food Network - broadcast
07-29-1996"

CROCK POT NO PEEK BEEF [slow cooker]

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CROCK POT NO PEEK BEEF

2 lbs. beef stew in 1 inch pieces
1 pkg. dry onion soup mix
1/2 C. dry red wine or beef broth
1 can of cream of mushroom soup
1/2 lb. sliced mushrooms

Combine all ingredients in the crockpot. Stir well to mix. Cover
and cook on low for 8 - 10 hours. Serve over noodles or rice.

Pineapple Pie Hollman

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* Exported from MasterCook *

Pineapple Pie Hollman

Recipe By :Flo Hollman
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 package cream cheese -- 8 oz
1 large can crushed pineapple -- drained
1 teaspoon vanilla
2 cups Cool Whip®
6 ounces graham cracker crusts

Mix sugar, cream cheese, pineapple and vanilla.
Fold in Cool Whip. Put into baked graham cracker crush. Chill and serve

Description:
"Everybody loves it! It can be made ahead and
frozen and can be served frozen"
Source: "Straight into the Kitchen,
Virginia-Craft Printing Co, Manassas, Va."
Copyright: "1983"

Crustless Pineapple Pie

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Crustless Pineapple Pie

2 cups milk
2/3 cup sugar
1/2 cup biscuit baking mix
1/4 cup butter or margarine, melted
2 eggs
1 1/2 t. vanilla extract
Yellow food coloring, optional
2 cans crushed pineapple, 8 oz. each, well drained
Whipped topping, optional

In blender combine milk, sugar, biscuit mix, butter, eggs, vanilla
and food coloring if desired. Cover and process until smooth.
Sprinkle the pineapple into a greased deep dish 9 inch pie plate.
Pour batter over pineapple. Bake at 350 for 40 to 45 minutes or until
a knife inserted near center comes out clean. Garnish with whipped
topping if desired.

Serves 6 to 8

Source: Quick Cooking

TROPICAN PINEAPPLE PIE

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TROPICAN PINEAPPLE PIE

Pineapple, mango, and coconut give a tropical flair to this easy no-bake pie
Using a pre-made graham cracker crust, you can put this pie together in
about 15 minutes. Do plan ahead for refrigeration time.

Prep Time: 15 minutes

Ingredients:

1 (14-ounce) can sweetened condensed milk

1/2 cup fresh lime juice

1 (8-ounce) can crushed pineapple, drained

1 ripe mango, peeled, seeded, and finely chopped

1 (8-ounce) container non-dairy whipped topping

1 9-inch graham cracker crust

1/4 cup toasted flaked coconut

Preparation:

Beat sweetened condensed milk and lime juice on medium speed for 2 minutes.

Fold in pineapple, mango, and whipped topping. Pour into prepared graham
cracker crust. Sprinkle the top of the pie with toasted coconut.

Refrigerate pie at least 4 hours before serving.

Yield: 8 servings

Coconut Pineapple Pie

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Coconut Pineapple Pie

Bake: 375
Yield: 10-inch pie

Coconut Crust:

2 cup flaked coconut
1/4 cup flour
1/3 cup soft butter

Mix ingredients and press over bottom and sides of
10-inch pie pan. Bake
Until lightly browned. Chill crust before filling.

Filling:

1 can (15 1/4 oz) crushed pineapple in juice
1 envelope unflavored gelatin
3 large eggs, separated
1/3 cup sugar
1 cup milk
1/4 cup light rum
1/2 cup heavy cream

Strain and drain pineapple well, saving juice.
Sprinkle gelatin over 1/4 cup
Juice from pineapple; let stand 5 minutes to soften.
Beat egg yolks with sugar.
Stir in milk. Cook over low heat, stirring constantly,
until mixture coats a
Metal spoon. Remove from heat, add gelatin and stir
until dissolved. Stir in
Rum. Chill until mixture begins to thicken. Beat egg
whites until soft peaks
Form. Beat cream stiff. Fold egg whites and cream into
cooked mixture. Spoon
Into crust and chill (may be frozen at this point, to
be topped and served
Another day). When pie is chilled, prepare topping.

Topping:

1 egg white
2 Tbsp sugar
1 cup well-drained, crushed pineapple
1/2 cup heavy cream
1/4 toasted coconut

Beat egg white until soft peaks form. Gradually add
sugar and crushed pineapple,
Beating until mixture is light and fluffy. Beat heavy
cream stiff. Fold into Pineapple mixture. Spoon
topping over pie in mounds; sprinkle with coconut.

Pineapple Upside-Down Carrot Muffins

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Pineapple Upside-Down Carrot Muffins
Surprise! These delicious muffins have the flavor
of carrot cake with pineapple upside down cake
tops.

Prep Time:25 min
Start to Finish:50 min
Makes:12 muffins

1/4 cup packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slice, drained
1 cup Gold Medal® whole wheat flour
1 cup Gold Medal® all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup finely grated carrot (1 large)
3/4 cup raisins

Heat oven to 400ºF. Spray 12 muffin cups, 2 3/4x1
3/8 inches, with cooking spray. Pat 1 teaspoon
brown sugar in bottom of each muffin cup. Divide
nuts evenly among muffin cups. Stack pineapple
slices; cut stack into 6 wedges (24 pieces).
Place 2 pineapple pieces in each muffin cup.

Stir together flours, cinnamon, baking powder,
baking soda and salt in medium bowl. Mix egg, egg
white, 3/4 cup brown sugar, the oil and vanilla
in large bowl, using fork or wire whisk. Stir in
crushed pineapple. Stir in flour mixture, carrot
and raisins, using spoon, just until moistened.
Divide batter evenly among muffin cups. Bake 20
to 25 minutes or until golden brown. Loosen edges
immediately; turn muffins out onto cookie sheet.
Cool 10 minutes before serving.

Banana Pineapple Pie

Banana Pineapple Pie

6 whole bananas, sliced
1 can (14 oz) sweetened condensed milk
1/3 c. lemon juice
1 can (20 oz) crushed pineapple, drained
1 baked 9-inch deep-dish pie crust
1 container (8 oz) thawed whipped topping or sweetened whipped cream

Mix bananas, condensed milk, lemon juice and pineapple. Place in baked
9-inch deep-dish pie crust. Spread whipped topping or sweetened whipped
cream on top.

Wednesday Humour: Kitchen Wisdom

Pumpkin Pudding [Diabetic]

Pumpkin Pudding

Yield: 4 servings.
Serving size: 1/2 cup

Ingredients

    * 1 (16 oz.) can pumpkin
    * 2 cup skim milk
    * 2 eggs
    * 1 tsp. cinnamon
    * Dash of salt
    * 1 tsp. vanilla
    * 4 to 5 packets of sugar substitute, or to taste

Directions

   1. Preheat oven to 425F.
   2. Blend all ingredients.
   3. Spoon into a casserole bowl
   4. Bake at 425F for 15 minutes.
   5. Lower heat to 350F and bake another 40 minutes
   6. Garnish with chopped walnuts, if desired.

Nutritional Information (Per Serving)
Calories:     125
Protein:     8 g
Sodium:      140 mg
Cholesterol:      96 mg
Fat:       3 g
Dietary Fiber:       3.5 g
Carbohydrates:     16 g

Source: Reader Submitted.

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/647.shtml

Dutch Apple Pie #2 [Diabetic]

Dutch Apple Pie #2

Servings: 12
Ingredients

    * 1/4 cup fruit sweetener**
    * 1/4 cup Apple Butter or unsweetened applesauce
    * 1 egg
    * 2/3 cup flour
    * 1/2 tsp baking powder
    * 1/4 tsp salt
    * 1 cup diced apples
    * 1/2 cup chopped nuts

Directions

   1. Cream fruit sweetener and Apple butter. Beat in egg. Combine flour, baking powder, and salt. Blend into creamed mixture.
   2. Fold in apples and nuts. Pour into an 8 x 8-inch pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325 degrees.

Nutritional Information (Per Serving)
Calories:  130
Sodium:      60 mg
Cholesterol:       23 mg
Fat:       7 g
Carbohydrates:       15 g
Exchanges:  1 Fruit; 1 Fat

Source: Sweet Inspirations Cookbook
Author: Patti Lynch

Find this recipe at:
http://diabeticgourmet.com/recipes/html/86.shtml

POTATO STUFFED CABBAGE [slow cooker]

POTATO STUFFED CABBAGE

Servings: 8

Ingredients:

1 Head cabbage

5 Pounds Potatoes peeled

2 Onions

1/2 Cup Rice, raw

1 Teaspoon Dill, dried

1/4 Teaspoon Black pepper ground

2 Egg whites

1 Can Tomatoes (28 oz)

1 Apple peeled and sliced

1/4 Teaspoon Ginger, dried ground

Directions:  Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.

Find this recipe at:

http://recipes.bgkulinar.net/recipe-POTATO+STUFFED+CABBAGE-19075

Hungarian Beef Goulash with Potato Dumplings

Hungarian Beef Goulash with Potato Dumplings

Ingredients:
1 Clove garlic; minced

1/2 Teaspoon Salt

4 Ounces Butter

1 1/2 Pound Onions; chopped

1 1/2 Tablespoon Hungarian paprika

1 1/2 Pound Lean beef; cut

1 Cup Water

2 Pounds Potatoes; grated

3 Tablespoons Flour

1 Teaspoon Cornstarch

1 Pinch Nutmeg

2 Egg yolks; lightly beaten

2 Cups Stale bread crumbs

Directions: FOR THE GOULASH:

In a small bowl, mash the garlic and salt into a puree.

Melt the butter in a large skillet over medium-high heat.

Saute the onions to a golden brown.

Add garlic/salt mixture and paprika and mix well.

Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent meat from sticking.

Once or twice, add water in 1/2 cup quantities as needed to keep goulash moist. Season to taste.

FOR THE POTATO DUMPLINGS:

In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil, Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt.

Add the egg yolks and mix thoroughly.

Place about a quarter of a cup of flour in a dish.

Form dumplings the size of a golf ball and roll in the flour to coat.

Drop the dumplings into slow-boiling water, cook uncovered for 10 minutes.

Remove the dumplings with a slotted spoon and drain.

Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned. roll the drained dumplings in bread crumbs.

Serve alongside goulash.

NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold together in the water.

Find this recipe at:

http://recipes.bgkulinar.net/recipe-Hungarian+Beef+Goulash+with+Potato+Dumplings-17659

RICE CUSTARD PUDDING [slow cooker]

RICE CUSTARD PUDDING   

1/2 cup rice
1 1/2 cups boiling water
2 eggs
1/2 cup sugar
1 tablespoon dark rum (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups milk
1/4 cup golden raisins

Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).

Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.

Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.

In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).

Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot.

Bake at 325°F for 1 1/2-2 hours or high setting in a CrockPot.

Note: A CrockPot Bread N' Cake Bake pan works well in a CrockPot for this recipe. If you use one of these, add 2 cups of water to the bottom of the CrockPot to allow the pudding to steam.

A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.

Submitted by: CM

Find this recipe at:

http://www.cooks.com/rec/view/0,1713,130182-241199,00.html

BEEF ROLLS - UPS

BEEF ROLLS - UPS       

1 1/2 c. herb seasoned stuffing
1 1/2 lb. thinly sliced round steak, 1/4 inch thick
2 tbsp. shortening
1 can Campbells Golden Mushroom Soup
1/4 to 1/3 c. water

Prepare stuffing as directed on package. Cut steak into six pieces (6 x 4 inches). Pound steak.

Place 1/4 cup stuffing near the center of each piece of steak; starting at the narrow end, roll up. Tuck in the ends; fasten with toothpicks. In a skillet, brown the roll-ups in shortening; pour off the fat.

Stir in soup and water. Cover. Cook over low heat for 1 hour or until done. Stir occasionally.

Makes 6 servings.

Find this recipe at:

http://www.cooks.com/rec/view/0,1727,152184-232204,00.html

Baked rice pudding

Baked rice pudding

Serves 6

By Skye Gyngell

Baked rice pudding is great served fresh fruit or a big dollop of jam

One of the cosiest puddings, this is great with sliced fresh fruit. But at this time of year, when soft fruits become scarcer, it can be replaced by a big dollop of jam, preferably raspberry. Vanilla is essential here, as it works with the sugar to create a soft cream.

4 tbsp short-grain rice, washed and drained

3 tbsp caster sugar

1 vanilla pod, split in half lengthwise
3 cups full-fat milk
A few grindings of freshly grated nutmeg

Heat the oven to 160C/325F/Gas3 and butter a 750ml/11/4 pints pie dish. Put the rice, sugar and vanilla pod in the bottom, then pour over the milk. Stir once or twice to incorporate the ingredients. Place on the middle shelf of the oven and bake for 11/2 hours until thick and creamy with a golden skin. Remove from the oven and grate over the nutmeg if you like. For variation, add a few sultanas to the mix, or a tablespoon or so of sweet sherry.


Find this recipe at:

http://www.independent.co.uk/life-style/food-and-drink/recipes/baked-rice-pudding-1792571.html

Slow-Cooker Lasagna [slow cooker]

Slow-Cooker Lasagna

This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

Makes 6 servings

Ingredients

    * 2  28-ounce cans diced tomatoes, drained
    * 3  cloves garlic, finely chopped
    * 1/4  cup  fresh oregano, chopped
    * Kosher salt and pepper
    * 16  ounces  fresh ricotta
    * 1/2  cup  fresh flat-leaf parsley, chopped
    * 1/2  cup  grated Parmesan
    * 12  ounces  dry lasagna noodles
    * 1  bunch Swiss chard, tough stems removed and torn into large pieces
    * 12  ounces  mozzarella, grated

Preparation

In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.

Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.

If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.

Nutritional Information

Calories: 790 (44% from fat)

Fat: 39g (sat 11g)

Protein: 45g

Carbohydrate: 69g

Fiber: 7g

Cholesterol: 99mg

Sodium: 1003mg

Find this recipe at:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1694908

Slow-Cooker Meal: Asian Short Ribs [slow cooker]

Slow-Cooker Meal: Asian Short Ribs

Makes 4 servings
Ingredients

    * 1/2  cup  low-sodium soy sauce
    * 1/3  cup  brown sugar
    * 1/4  cup  rice vinegar
    * 2  cloves garlic, peeled and smashed
    * 1  tablespoon  grated fresh ginger
    * 1/2  teaspoon  crushed red pepper
    * 8  beef short ribs (about 4 pounds)
    * 4  medium carrots, peeled and halved crosswise
    * 1  small green cabbage (about 1 pound), quartered
    * 2  tablespoons  cornstarch
    * 1  tablespoon  sesame oil
    * 4  scallions, thinly sliced (optional)

Preparation

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone.

Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).

*Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.
Nutritional Information

Calories: 831

Fat: 42g (sat 17g)

Protein: 70g

Carbohydrate: 41g

Fiber: 6g

Cholesterol: 196mg

Sodium: 985mg

Find this recipe at:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1840330

Pumpkin Bread Pudding

Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007

I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference to me in dishes like this, so I figure I'll give my arteries a break), and doubling almost all of the spices. Oh, and I added bourbon, but you probably anticipated that.

1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Preheat oven to 350°F with rack in middle.

Gourmet's Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Find this recipe at:

http://smittenkitchen.com/2007/10/pumpkin-bread-pudding/

Black Bean Pumpkin Soup

Black Bean Pumpkin Soup
Gourmet, November 1996

Yield: 9 cups

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin puree (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

Find this recipe at:

http://smittenkitchen.com/2007/11/black-bean-pumkin-soup/

Savory Sun Dried Tomato and Cheese Muffins

Savory Sun Dried Tomato and Cheese Muffins

2 cup all-purpose flour
1 1/4th cup whole milk
1 cup cottage cheese
1/2 cup mozzarella and parmesan - shredded (optional)
1 1/2 cup sun-dried tomatoes (oiled ones, finely chopped)
1/2 cup spring onions - chopped (white and greens separate)
8-10 cloves of garlic - minced
2 tbsp olive oil
2 eggs - beaten
2 tsp baking powder
1 tsp baking soda
salt and black pepper - to taste
4 tbsp basil flakes
2 tbsp crushed red pepper flakes

Sift the flour, baking powder and baking soda through a sieve. Add the
salt, black pepper, herbs, and red pepper flakes. In a pan, add the
olive oil, then saute the white prt of the onions and garlic till it
starts giving out an aroma. Allow to cool a bit.
In another bowl, beat the eggs to make them fluffy, then add to the
sauteed onions/garlic mixture. Combine this with the flour mixture.
Slowly add the cottage cheese, mozzarella or parmesan, green onion
parts, and tomatoes. Continue mixing/folding gently as you add milk
little by little. Do not overbeat, just mix to combine the ingredients.

Grease 12-muffin pans with non-stick spray. Preheat oven to 350 deg F,
then fill the mixture in the muffin pans upto the brim. Bake for 20-25
mins, and not more. Insert a tooth-pick in the center to make sure they
are cooked. If the muffin tops look white, turn to broil setting and
bake for about 15 seconds or until .browned
Once done, allow them to cool on the wire rack. Gently remove from the
pan and serve immediately.

Slow-Cooked Tex-Mex Chicken and Beans [slow cooker]

Slow-Cooked Tex-Mex Chicken and Beans

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles,
flour, and 1 cup water. Season chicken with salt and pepper; arrange on
top of bean mixture. Scatter onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
Remove chicken from stew; shred into large pieces and return to stew.
Serve topped with sour cream and cilantro.

Crockpot Chicken Chowder [slow cooker]

Crockpot Chicken Chowder
1/2 cup chicken broth
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 potato, peeled, cut in 1/2" chunks
4 chopped green onions
1/2 pound boneless skinless chicken breasts, in 1-inch cubes
2 cans (approx. 15 ounces each) cream-style corn
1/4 cup mashed potato flakes
1 cup skim or low fat milk
1/2 cup shredded Cheddar cheese
Mix all ingredients except cheese, potato flakes, and milk in slow
cooker. Cover and cook on LOW for 5 to 6 hours or until potatoes are
tender and chicken is cooked through. Stir in potato flakes and milk and
cook on HIGH, uncovered for 15 to minutes until chowder has thickened
and flakes have dissolved. Top with cheese before serving.

Middle Eastern Meat Loaf Recipe [slow cooker]

There are quite a few ingredients, but please, don't let this put you off. Most of the ingredients are things you will have already, and this does make a quite outstanding meal. A meal you would be proud to serve to guests.

A most delicious crock pot meal - So give it a try.

    

Middle Eastern Meat Loaf Recipe

Ingredients

21/4lb (1 kg) ground beef (mince meat)

2 onions finely diced

3 tsp crushed ginger (we used ginger out of a bottle)

3 tsp crushed garlic (we used garlic out of a bottle)

2 tsp cumin or alternatively curry powder

1 tsp nutmeg

1 tsp cinnamon

1 tbls white wine vinegar

1/2 cup honey

1/2 cup sultanas

1/2 cup (140g) tomato paste

3 cups bread crumbs

1/2 cup plain flour

1/2 cup parsley finely chopped

1/2 cup mint finely chopped

3 eggs lightly beaten

Method

1. Make two long strips of aluminium foil, long enough to sit in the crock pot and overhang at sides. Place them in the crock pot so that they form a cross on the bottom of the pot. When the meat loaf is cooked you will use this to remove it from the crock - so make sure the ends are long enough to gather on top of the loaf.

2. Place all ingredients in a very large mixing bowl.

3. Mix with hands (yes - will need to get those hands dirty for this one) until well combined.

4. Shape with hands into a large round meatloaf about 1/2 an inch smaller than your crock pot.

5. Place loaf into crock pot, on top of the aluminium foil strips. An ensuring loaf is not touching sides of crock.

6. Cover and cook for 8-10 hours on Low OR 5 hours on High.

7. Remove from crock pot using aluminium strips as handles. Cut into slices and enjoy with roast vegetables or steamed vegetables and mashed potato.

Notes

  

Serves 8-10

    Absolutely delicious.

    Everyone who has tried it has asked for the recipe.

    Also fantastic served cold the next day.

*Recipe from A Crock Cook

RASPBERRY CRUNCH [Diabetic]

RASPBERRY CRUNCH
Yield: 48 cookies
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
INGREDIENTS
- 1/2 cup fresh raspberries, crushed
- 1 cup margarine
- 1 cup sugar substitute
- 2 teaspoons vanilla extract
- 2 egg yolks
- 2-1/2 cups sifted flour
- 1 cup chopped pecans
DIRECTIONS
Place the raspberries in a blender. Blend at low speed until
raspberries are crushed but not liquid. Place the margarine,
sugar substitute, vanilla and egg yolks in a bowl.
Beat at high speed until light and fluffy. Gradually stir in
the flour as you continue to beat. When completely blended,
shape into a ball and place in a plastic bag or plastic wrap.
Put in the refrigerator and leave for 4 hours.
Preheat oven to 300 degrees F. Remove the dough from the
refrigerator. Shape the dough into 1" balls. Place the balls
on a cookie sheet 1-1/2" apart. Using a wooden spoon, make
an indentation in the center of each cookie.
Fill each cookie with 1 teaspoon of fresh, crushed raspberries.
Sprinkle pecans over each cookie after filling it with
raspberries. Bake the cookies for 20 minutes.
Remove to cooling racks.
Nutritional Information Per Serving (1 cookie):
Calories: 55.9; Carbohydrate: 5.24 g; Cholesterol: 8.88 mg;
Fat: 3.45 g; Fiber: .339 g; Protein: 1.06 g; Sodium: 20 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1 Fat

GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE [Diabetic]

GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE
Yield: 6 servings
Source: "The Eating Well Diabetes Cookbook"
INGREDIENTS
- 1/4 cup frozen apple juice concentrate
- 2 tablespoons plus 1-1/2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary or thyme
- 4 cloves garlic, minced
- 1 teaspoon crushed black peppercorns
- 2 (12 ounce) pork tenderloins, trimmed of fat
- 1 tablespoon minced shallot
- 3 tablespoons port or brewed black tea
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Whisk apple juice concentrate, 2 tablespoons mustard,
1 tablespoon oil, rosemary (or thyme), garlic and peppercorns
in a small bowl. Reserve 3 tablespoons marinade for basting.
Place tenderloins in a shallow glass dish and pour the
remaining marinade over them, turning to coat. Cover and
marinate in the refrigerator for at least 20 minutes or
for up to 2 hours, turning several times.
Heat a grill or broiler.
Combine shallot, port (or tea), vinegar, salt, pepper
and the remaining 1-1/2 teaspoons mustard and 1 tablespoon
oil in a small bowl or a jar with a tight-fitting lid;
whisk or shake until blended. Set aside.
Grill or broil the tenderloins, turning several times and
basting the browned side with the reserved marinade, until
just cooked through, 15 to 20 minutes. (An instant-read
thermometer inserted in the center should register 155 degrees F.
The temperature will increase to 160 degrees F. during resting.)
Transfer the tenderloins to a clean cutting board, tent with
foil and let them rest for about 5 minutes before carving them
into 1/2-inch-thick slices. Arrange the pork slices on plates
and drizzle with the shallot dressing. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 214, Fat: 9 g, Cholesterol: 63 mg, Carbohydrate: 8 g,
Protein: 23 g, Fiber: 0 g, Sodium: 229 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 3 Lean Meat

DIABETIC SOUTHWESTERN BRUSCHETTA [Diabetic]

DIABETIC SOUTHWESTERN BRUSCHETTA
Yield: 12 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
12 slices (1 ounce each) from a long loaf of crusty French bread (1 pound)
3 tablespoons olive oil
1-1/2 tablespoon fresh lime juice
1 tablespoon minced cilantro
1/2 cup chopped plum tomatoes
1/2 cup frozen corn, thawed
1/2 cup minced green peppers
2 garlic cloves, minced
6-10 drops hot pepper sauce
DIRECTIONS
Preheat the oven to 375 degrees F. Brush each slice
of bread with the oil and toast the bread slices on
a cookie sheet in the oven for 5 minutes.
Combine the remaining ingredients in a bowl and
top each slice of bread with the bruschetta.
Nutritional Information Per Serving (1 slice):
Calories: 117, Fat: 4 g, Cholesterol: 0 mg, Sodium: 175 mg,
Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Monounsaturated Fat
2 WW Points

CheeseCake Cookies [Diabetic]

CheeseCake Cookies for diabetics using splenda

Ingredients

1 pkg cream cheese, softened (8 gr)
1 egg
1/2 tsp vanilla
3/4 cup Splenda (18gr)
a VERY few grains of salt, like 10 or so

Directions

Beat softened cream cheese with the egg, add the vanilla, salt grains and Splenda. Drop by spoonfuls onto a lined, sprayed cookie sheet. Bake at 350 until the edges are browned-about 12 min. They will puff, then fall, when they begin to wrinkle on the top, they are ready. Remove from cookie sheet and place onto cooling racks. Try not to eat as you cook since you won't get a good carb count (unless you count as you eat...who can stop w/just one?) IF you have any leftover, store in an airtight container.

Makes about 60 cookies
.43 grams carbs each, based on 60 cookies

Find this recipe at:
http://tinyurl.com/77saln

3 Ingredient Peanut Butter cookies [Diabetic]

3 Ingredient Peanut Butter cookies

 Ingredients:

1 cup sugar (I used half Splenda)
1 cup peanut butter
1 egg

Preparation:

1. Preheat oven to 375 F. Grease cookie sheets. In a medium bowl, stir together the sugar and peanut butter and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls. Place 1 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Press fork tins to form crisscross pattern.

2. Bake about 9 minutes or until edges are set and bottoms are lightly browned.

Nutrition Info:

Servings: 36
Calories: 48 (if you use Splenda)
Carbs: 4 1/2 (if you use Splenda)

Source:

Diabetic Living magazine

Find this recipe at:

http://tinyurl.com/ybobvnb

Baked Fudge for Diabetics recipe using splenda

Baked Fudge for Diabetics recipe using splenda

Ingredients:

4 eggs
2 cups splenda
1/2 cup cocoa
1/4 cup +2 Tablespoons almond flour
2 Tablespoons low carb vanilla shake mix or vanilla flavored whey-protein powder
1 cup softened or melted butter
1 cup chopped pecans (optional)

Directions:

Beat eggs until light in color, then add splenda and coninue beating until mixture thickens. Add dry ingredients, and then add butter and pecans. (if using) Bake 30 minutes at 300 degrees F. Might check at 25 minutes, they will be soft in the center. Much better when not overcooked!!

Number of Servings: 16 servings

About 5.5 grams of carbohydrates and 1.5 grams fiber

Original Ann Landers Meat Loaf Recipe

Original Ann Landers Meat Loaf Recipe

Submitted by: rec.food.recipes maritab

Ready in: 1-2 hrs

Recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

Ingredients:
2 pounds ground beef
1 egg
1 1/2 cup bread crumbs
3/4 cup ketchup
1 teaspoon Accent® seasoning mix
1/2 cup warm water
1 package Lipton onion soup mix
2 bacon slices

1 (8 ounce) can tomato sauce

Directions:

Mix together all ingredients except bacon and tomato sauce. Mix very well. Form into a loaf and put into a bread loaf pan. Cover with bacon and pour tomato sauce over loaf.

Bake on the middle level of a preheated 350°F. oven for one hour.

Per Serving (excluding unknown items): 661 Calories; 44g Fat (60.0% calories from fat); 32g Protein; 34g Carbohydrate; 2g Dietary Fiber; 162mg Cholesterol; 1646mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 1/2 Other Carbohydrates.

Source: http://www.cdkitchen.com/recipes/recs/256/Original_Ann_Landers_Meat_Loaf57597.shtml

Find this recipe at:

http://tinyurl.com/

Simple Country Ribs

Simple Country Ribs
SUBMITTED BY: PHOENIX33_64

INGREDIENTS
* 2 1/2 pounds pork spareribs
* 2 (18 ounce) bottles barbeque sauce
* 1 onion, quartered
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper

DIRECTIONS
1. Place spareribs in a large stock pot with barbeque sauce,
onion, salt, and pepper. Pour in enough water to cover. Bring to a
low boil, and cook approximately 40 minutes.
2. Preheat grill for high heat.
3. Lightly oil grate. Remove spareribs from the stock pot, and
place on the prepared grill. Use the barbeque sauce in the saucepan
to baste ribs while cooking. Grill ribs, basting and turning
frequently, for 20 minutes, or until nicely browned.

Find this recipe at:
http://tinyurl.com/laeaxo

Bratwurst Stew

Bratwurst Stew
SUBMITTED BY: Deborah Elliott

"Using leftover brats hurries along the preparation of this
satisfying stew from Deborah Elliott of Ridge Springs, South Carolina.
'When time is short, this flavorful combination is so good and so
easy, I usually have all the ingredients handy,' she adds."

NGREDIENTS
* 2 (14.5 ounce) cans chicken broth
* 4 medium carrots, cut into 3/4 inch chunks
* 2 celery ribs, cut into 3/4-inch chunks
* 1 medium onion, chopped
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 3 cups chopped cabbage
* 2 (15.5 ounce) cans great northern beans, rinsed and drained
* 5 fully cooked bratwurst links, cut into 3/4 inch slices

DIRECTIONS
1. In a large saucepan, combine the broth, carrots, celery, onion and
seasonings. Bring to a boil. Reduce heat; cover and simmer for 15
minutes. Add the cabbage; cover and cook for 10 minutes.
Stir in beans and bratwurst; heat through.
Serves: 8
Find this recipe at:
http://tinyurl.com/nbfxj7

Potato Crust Casserole

Potato Crust Casserole
Serves 4
1 pound hamburger
1 (14 1/2 ounce) can stewed tomatoes with garlic and onion
1 (14 1/2 ounce) can green beans, drained
3 cups mashed potatoes
1 1/2 cups Cheddar cheese, shredded
Brown beef in a 2-quart pan. Salt and pepper to taste. Drain. Add
drained green beans and undrained tomatoes. Simmer slowly for 15
minutes.
Add 1 cup of cheese. Place meat mixture in casserole dish. Arrange
potatoes on top, sprinkle on remaining cheese. Bake at 350 degrees F
until cheese melts and potatoes begin to brown slightly, about 25
minutes.

DIABETIC BEAN SALAD

DIABETIC BEAN SALAD
Yield: 6 servings
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/3.shtml
INGREDIENTS
- 1-1/2 cups fresh green beans
- 1-1/2 cups fresh yellow beans
- 1-1/2 cups kidney beans, rinsed and drained
- 1/2 cup chopped green pepper
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 2/3 cup red wine vinegar
- 1 tablespoon sugar substitute
- 1/4 cup olive oil
- 1/2 teaspoon Worcestershire sauce
DIRECTIONS
Blanch green and yellow beans. Cool. Mix with kidney
beans, peppers, and onions. Mix remaining ingredients
and toss with beans. Let stand 1 hour before serving.
Nutritional Information Per Serving (1 cup):
Calories: 126, Fat: 5 g, Cholesterol: 0 mg, Sodium: 9 mg,
Carbohydrate: 18 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

Beef Stew With Red Wine and Dumplings [slow cooker]

Beef Stew With Red Wine and Dumplings

By Diana Rattray, About.com

Ingredients:

    * 2 pounds lean stew beef or top round steak, cut in 1-inch pieces
    * 4 medium carrots, cut 1/4-inch slices, about 1 1/2 cups
    * 2 medium celery ribs sliced, about 1 cup
    * 2 medium onions, sliced
    * 1 can (14.5 ounces) diced tomatoes with juices
    * 8 sliced mushrooms
    * 3/4 cup dry red wine or beef broth
    * 1 1/2 teaspoons salt, or to taste if beef broth is used
    * 1 teaspoon dried thyme leaves
    * 1 teaspoon dry mustard
    * 1/4 teaspoon pepper
    * 1/4 cup water
    * 1/4 cup all-purpose flour
    * .
    * Herb Dumplings:
    * 1 1/2 cups baking mix (Bisquick)
    * 1/2 teaspoon dried thyme leaves
    * 1/4 teaspoon dried sage leaves, crumbled
    * 1/4 teaspoon dried rosemary, crumbled
    * 1/2 cup milk

Preparation:
In a 3 1/2 to 6 quart crockpot, combine stew beef, carrots, celery, onions, tomatoes, mushrooms, wine or beef broth, salt, thyme, mustard, and pepper.

Cover and cook on LOW 8 to 10 hours, (or HIGH 4 to 5 hours) or until vegetables and beef are tender.

Combine water and flour; gradually stir into beef mixture.

For herb dumplings, mix baking mix, thyme, sage, and rosemary. Stir in milk just until moistened. Drop dough by spoonfuls onto hot beef stew mixture.

Cover and cook on HIGH for 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

Serves 8.

Slow Cooker Indian-Spiced Chicken [slow cooker]

Slow Cooker Indian-Spiced Chicken

By The Canadian Living Test Kitchen

Juicy chicken in a flavourful curry sauce is irresistible. Bone-in thighs are best for this dish because they stay moist and tender.

Serve with basmati rice and wafer-thin pappadams.

Ingredients:
      1 tbsp (15 mL) vegetable oil

      12 chicken thighs, skinned
      4 cups (1 L) thinly sliced onions
      1/2 cup (125 mL) each orange juice and sodium-reduced chicken stock
      2 tbsp (25 mL) mild curry paste
      3 cloves garlic, minced
      1 tbsp (15 mL) grated gingerroot
      3 tbsp (50 mL) all-purpose flour
      Topping:
      2/3 cup (150 mL) thinly sliced red onion
      1/2 tsp (2 mL) salt
      2 tbsp (25 mL) lime or lemon juice
      3/4 cup (175 mL) plain yogurt
      2 tbsp (25 mL) chopped fresh coriander

Preparation:

In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Servings: 6

Nutritional Info Per serving: about     -
cal    276
pro  26 g
total fat   12 g
sat. fat    2 g
carb 17 g
fibre       2 g
chol 98 mg
sodium     321 mg
% RDI:    -
calcium        8%
iron  12%
vit A        3%
vit C 25%
folate       17%