Chicken alfredo

From: Kyle Baker

1 lb. boneless chicken breast
1 onion sliced thin
1/2 jar artichoke hearts
12-20 black olives quartered
1 package alfredo sauce
2 tbs olive oil
1 tblspoon pesto
1/2 cup mixed wild mushrooms soaked in hot water 15 minutes

dice chicken breast and mix with
1 tsp smoked salt
1 Tbspn olive oil
ground pepper
2 Tblspn white wine

sautee onion
add chicken mixture
15 minutes

add artichoke hearts and drained musrooms let cool

cook Alfredo sauce and when done to almost thick add to chicken mixture
cook 1lb Fettucine or Linguine
when almost al dente reheat alfredo mix
divide pasta on plates and spoon Alfredo sauce over serve

Crockpot Shrimp Creole

Crockpot Shrimp Creole

By Diana Rattray, About.com

A crockpot shrimp Creole recipe with shrimp and tomatoes.
Ingredients:

* 1 1/2 c diced celery
* 1 cup chopped onion
* 3/4 cup chopped bell pepper
* 1 can (8 ounces) tomato sauce
* 1 large can (28 oz) whole tomatoes
* 1 clove garlic, minced
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 4 to 6 drops Tabasco sauce, or a dash or two of ground cayenne, to taste
* 1 to 1 1/2 pounds medium shrimp, deveined and shelled

Preparation:
Combine all ingredients in slow cooker except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot boiled rice.

Find this recipe at:

http://southernfood.about.com/od/shrimprecipes/r/bl75c6.htm

Slow Cooked Bean Stew

Slow Cooked Bean Stew

By Diana Rattray, About.com

Ingredients:

* 1/2 cup lentils, rinsed, drained
* 1/2 cup navy beans, rinsed, soaked overnight, cooked until tender, drained
* 2 cups onions, chopped
* 2 cups celery, sliced
* 4 carrots, scrubbed,sliced
* 1/4 cup brown sugar
* 1 cup barley
* 1/2 teaspoon thyme
* 1 large bay leaf
* 1 teaspoon black pepper
* 1/2 cup red wine
* 4 cups V-8 vegetable juice
* 2 cups water

Preparation:

Combine all ingredients in slow cooker. Cook for 4 to 6 hours on high heat or for 8 to 10 hours on low heat. Remove bay leaf before serving.

Find this recipe at:

http://southernfood.about.com/od/crockpotbeans/r/bl69c11.htm

Quick Ratatouille

Quick Ratatouille

* 1 medium eggplant
* 1 medium onion
* 1 large clove garlic
* 1 T basil
* 1 C. spaghetti Sauce
* 1 splash red wine


1. Peel and cube the eggplant, 1/2" cubes.
2. Chop onion.
3. Mince garlic.
4. Mix eggplant, onion, garlic, basil, spaghetti sauce.
5. Open bottle of red wine (cab is good), let it breathe, test it well.
6. Cook eggplant mixture in microwave - 5 minutes @ 100%, then 30 minutes @ 30%.
7. Remove from microwave, add red wine.
8. Test wine some more.
9. Cook rice.
10. Serve ratatouille over rice, with some sourdough bread, and more red wine.

Find this recipe at:

http://recipes.nitecruzr.net/2007/11/quick-ratatouille.html

Salmon Frittata [Diabetic]

Salmon Frittata

- 2g Carbs, 0g Fiber

From: Dr Weil
1 Serving

This simple omelet or frittata is a great way to incorporate some healthy omega-3's into your breakfast or lunch. It's even better if you use omega-3 enriched eggs. This recipe also works with either two whole eggs or four egg whites. This is a perfect meal for a low carbohydrate diet.

1 egg
1 egg white
1/2 cup (about 3 oz) cooked or canned salmon
1 Tbsp Parmesan cheese
1 Tbsp salsa

In a medium bowl, stir the egg and egg white together to blend. Chop or mash the salmon so and combine it with the eggs. Add the cheese
and salsa and pour the mixture into a small, lightly oiled non-stick skillet. Cook over medium heat for 2 - 3 minutes until set. You can
then turn the frittata over (don't worry if it breaks up) or put the skillet in a hot oven for 2 minutes to set the top.

Nutrition per Serving:
208 Calories, 9g Total fat (3g Sat), 235mg Cholesterol, 2g Carbs, 28g Protein, 0g Fiber, 331mg Sodium

Find this recipe at:

http://www.diabeticnetwork.com/community/DCForumID14/256.html

Onion Stuffed Sirloin with Mushroom Saute [Diabetic]

Onion Stuffed Sirloin with Mushroom Saute

2 servings
Prep: 20 minutes
Grill: 14 minutes

Ingredients
1/2 of a small onion, thinly sliced and separated into rings
1 clove garlic, minced
1 tablespoon margarine or butter
1/8 teaspoon lemon-pepper seasoning or pepper
1 8-ounce boneless beef top sirloin steak, cut 1-1/2 inches thick
3/4 cup sliced fresh shiitake or other mushrooms
1 tablespoon margarine or butter
1 teaspoon cornstarch
1 teaspoon Worcestershire sauce
1/2 teaspoon instant beef bouillon granules
1 tablespoon dry red or white wine

Directions
1. For stuffing, in a small saucepan cook the onion and garlic in margarine or butter until onion is tender but not brown. Remove from heat. Stir in the lemon-pepper seasoning or pepper. Set aside.

2. Make a pocket in the steak by cutting a deep horizontal slit. Spoon the stuffing into the pocket. If necessary, secure opening of the pocket with a wooden toothpick.

3. To grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 14 to 18 minutes for rare, 18 to 22 minutes for medium, or 24 to 28 minutes for well-done).

4. Or, to broil, place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat to desired doneness, turning once. (Allow 14 to 18 minutes for rare, 19 to 22 minutes for medium, or 23 to 28 minutes for well-done).

5. Meanwhile, for mushroom sauce, in a small saucepan cook the mushrooms in margarine or butter until tender. In a small bowl stir together the cornstarch, Worcestershire sauce, bouillon granules, and 1/2 cup water. Carefully add to the saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in wine. To serve, cut steak in half. Transfer steak halves to individual plates. Pour sauce over steak. Makes 2 servings.

Menu Suggestion: Grill new potatoes to round out the meal.

Nutrition facts per serving:
Servings Per Recipe 2 servings
Calories 319, Total Fat 18(g), Saturated Fat 5(g), Cholesterol 76(mg), Sodium 504(mg), Carbohydrate 12(g), Protein 27(g)
*Percent Daily Values are base on a 2,000 calorie diet

Find this recipe at:

http://www.diabeticnetwork.com/community/DCForumID14/266.html

Lemon Pepper Seafood Packets [Diabetic]

Lemon Pepper Seafood Packets

4 fillets (about 1 1/3 pounds) of sea bass or other firm, white-fleshed fish, such as orange roughy or true cod
4 (12-inch square) sheets aluminum foil
1/3 pound fresh shrimp
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon rind
1/2 teaspoon salt-free lemon pepper seasoning blend
1/4 teaspoon paprika

Place a fillet of fish on each sheet of foil. Shell the shrimp. If a shrimp is large, chop it into thumbnail-size pieces. Place in a small bowl and squeeze lemon juice over all. Add the lemon rind and seasoning blend and stir to blend. Divide the shrimp and place on top of the fish fillets. Sprinkle each with paprika.

Fold the foil carefully to form packets that will not leak. Refrigerate until ready to cook.

To cook, heat a barbecue grill to low. Cook for 15 minutes. Serve in the packets, if desired.

NOTE: Packets can also be baked in a 375 degrees F oven for 15 minutes.

Per serving: 178 calories, 3.2 grams fat (17 percent of calories), 35 grams protein, 0.88 gram carbohydrate, no dietary fiber, 62 milligrams cholesterol, 156 milligrams
sodium

Find this recipe at:

http://www.diabeticnetwork.com/community/DCForumID14/270.html

BBQ IN THE CROCK POT

BBQ IN THE CROCK POT
Printed from COOKS.COM

6 lb. pork butt
1 (18 oz.) bottle Kraft BBQ Sauce
1 tbsp. onion flakes
1/4 tsp. garlic salt
2 drops hickory liquid smoke
1/2 tsp. dry mustard
1 c. Coca Cola
2-3 tsp. brown sugar

Cook the pork butt on low in the crock pot from noon until the next morning. I've found it doesn't really take that long. Shred the meat and remove fat. Mix the remaining ingredients and add it to the shredded pork. Return all of this to the crock pot and cook 3 to 4 hours on low. Makes approximately 21 sandwiches served on hamburger buns.

Find this recipe at:

http://www.cooks.com/rec/view/0,1712,157182-226205,00.html

BAKED PORK CHOPS

BAKED PORK CHOPS
Printed from COOKS.COM

8 pork chops, 2 per person
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. oil
1 c. cracker crumbs or bread crumbs

To prepare batter: In a bowl mix together the flour, baking powder, salt, egg, milk and oil. Dip to coat pork chops, roll in cracker or bread crumbs. Lay out pork chops on lightly greased baking sheet. Bake at 350 degrees until done (turn if necessary) 40 to 50 minutes. 695 calories per serving.

Find this recipe at:

http://www.cooks.com/rec/view/0,1827,147187-236207,00.html

HAWAIIAN GRILLED CHICKEN

HAWAIIAN GRILLED CHICKEN
Printed from COOKS.COM

1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoons fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
olive oil spray (for use during cooking)

Wash chicken and place both halves in a large Ziploc bag.

Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.

Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally.

Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).

Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.

Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).

Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.

Serve garnished with sprigs of Rosemary and a lemon wedge.

Submitted by: CM

Find this recipe at:

http://www.cooks.com/rec/view/0,1639,134191-253194,00.html