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
Thursday, September 17, 2009
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
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.
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.
Monday, September 14, 2009
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
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.
* 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
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.
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%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
% RDI:
calcium
iron
vit A
vit C
folate
Rick's Crockpot Chili [slow cooker]
Rick's Crockpot Chili
By Diana Rattray, About.com
Ingredients:
* 2 pounds ground round, browned and drained
* 2 cans kidney beans (15 ounces each) , canned, drained
* 2 cans (14.5 ounces each) whole tomatoes, drained and chopped
* 4 tablespoons chili powder
* 1 clove garlic, minced
* 1 tablespoon Italian seasoning
* 1 1/2 teaspoons ground cumin powder
* 2 teaspoons salt
* 1 teaspoon pepper
* 1/2 teaspoon tabasco sauce
* 1 tablespoon olive oil
* 1 large onion, coarsely chopped
* 6 ounces black olives, pitted and drained
* 1/2 cup water
Preparation:
Brown and drain ground round in skillet.
Combine all ingredients in slow cooker and mix thoroughly.
Cook on low for 8 to 10 hours.
Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.
Can be frozen and then reheated in a sauce pan later in the week for quick dinners.
* 2 pounds ground round, browned and drained
* 2 cans kidney beans (15 ounces each) , canned, drained
* 2 cans (14.5 ounces each) whole tomatoes, drained and chopped
* 4 tablespoons chili powder
* 1 clove garlic, minced
* 1 tablespoon Italian seasoning
* 1 1/2 teaspoons ground cumin powder
* 2 teaspoons salt
* 1 teaspoon pepper
* 1/2 teaspoon tabasco sauce
* 1 tablespoon olive oil
* 1 large onion, coarsely chopped
* 6 ounces black olives, pitted and drained
* 1/2 cup water
Preparation:
Brown and drain ground round in skillet.
Combine all ingredients in slow cooker and mix thoroughly.
Cook on low for 8 to 10 hours.
Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.
Can be frozen and then reheated in a sauce pan later in the week for quick dinners.
Chicken Zucchini Parmigiana
Chicken Zucchini Parmigiana
1 garlic clove, finely chopped
2 tablespoons oil
1 pound boneless, skinless chicken breast
seasoning salt to taste
1 large or 2 medium zucchini, sliced
4 ounces mozzarella cheese, shredded
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
In a large, heavy skillet saute chicken breast and garlic in oil
about 8 minutes or until lightly browned. Sprinkle with seasoning salt to
taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with
seasoning salt to taste and cook and stir 5 minutes or until zucchini is
crisp-tender. Push to sides of skillet. Arrange chicken in middle of
skillet. Top
chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until
cheese melts and sauce is hot.
1 garlic clove, finely chopped
2 tablespoons oil
1 pound boneless, skinless chicken breast
seasoning salt to taste
1 large or 2 medium zucchini, sliced
4 ounces mozzarella cheese, shredded
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
In a large, heavy skillet saute chicken breast and garlic in oil
about 8 minutes or until lightly browned. Sprinkle with seasoning salt to
taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with
seasoning salt to taste and cook and stir 5 minutes or until zucchini is
crisp-tender. Push to sides of skillet. Arrange chicken in middle of
skillet. Top
chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until
cheese melts and sauce is hot.
Zucchini and Cheese
Zucchini and Cheese
2 tablespoons unsalted butter
1 large zucchini, chopped
1 large white onion, chopped
4 tomatoes, chopped
1 large green bell pepper, chopped
dried Italian seasoning to taste
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium
casserole dish.
Melt the butter in a skillet over medium heat. Stir in the zucchini and
onion, and cook 5 minutes, or until onion is golden brown.
In the prepared casserole dish, mix the zucchini, onion, tomatoes, and
green pepper. Season with Italian seasoning, and top with cheese. Bake 25
minutes in the preheated oven, or until cheese is melted and bubbly.
2 tablespoons unsalted butter
1 large zucchini, chopped
1 large white onion, chopped
4 tomatoes, chopped
1 large green bell pepper, chopped
dried Italian seasoning to taste
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium
casserole dish.
Melt the butter in a skillet over medium heat. Stir in the zucchini and
onion, and cook 5 minutes, or until onion is golden brown.
In the prepared casserole dish, mix the zucchini, onion, tomatoes, and
green pepper. Season with Italian seasoning, and top with cheese. Bake 25
minutes in the preheated oven, or until cheese is melted and bubbly.
SLOW COOKER: AUTUMN SAUSAGE & CABBAGE
From: Ray Todd
SLOW COOKER: AUTUMN SAUSAGE & CABBAGE
6 to 8 Servings.
12 Oz. to 1 Lb. Reduced-fat Pork Sausage--
Cut in thick,diagonal slices [1.]
8 C. Red cabbage--Chopped (Small head,)
3 Potatoes--Diced chunky
3 Apples--Diced
1 Onion--Sliced
1/2 C. Sugar (White or brown.)
1/2 C. Cider Vinegar
1/2 tsp. Salt
1/2 tsp.. Black Pepper
1/2 tsp. Ground Allspice
1/4 tsp. Ground Cloves [2.]
Set the slow cooker to high or low.
Cook the sausage in a non-stick skillet a couple
minutes and dump it into a bowl with the rest of
the ingredients and stir to mix. [3.]
Add everything to the slow cooked.
Cover.
Cook, on LOW, for 8 to 10 hours or until the potatoes
are tender.
[1.] You can use other sausage: Kielbasa, turkey
sausage, beef, ostrich, buffalo...etc.
[2.] The original recipe calls for 1/2 tsp. cloves;
I think that's too much. My friend thinks 1/4
tsp. is still too much so, now, I use 1 whole
headless clove.
[3.] Mixing in a bowl before adding to the cooker is
easier since the cooker will be pretty full until
the cabbage cooks down.
SLOW COOKER: AUTUMN SAUSAGE & CABBAGE
6 to 8 Servings.
12 Oz. to 1 Lb. Reduced-fat Pork Sausage--
Cut in thick,diagonal slices [1.]
8 C. Red cabbage--Chopped (Small head,)
3 Potatoes--Diced chunky
3 Apples--Diced
1 Onion--Sliced
1/2 C. Sugar (White or brown.)
1/2 C. Cider Vinegar
1/2 tsp. Salt
1/2 tsp.. Black Pepper
1/2 tsp. Ground Allspice
1/4 tsp. Ground Cloves [2.]
Set the slow cooker to high or low.
Cook the sausage in a non-stick skillet a couple
minutes and dump it into a bowl with the rest of
the ingredients and stir to mix. [3.]
Add everything to the slow cooked.
Cover.
Cook, on LOW, for 8 to 10 hours or until the potatoes
are tender.
[1.] You can use other sausage: Kielbasa, turkey
sausage, beef, ostrich, buffalo...etc.
[2.] The original recipe calls for 1/2 tsp. cloves;
I think that's too much. My friend thinks 1/4
tsp. is still too much so, now, I use 1 whole
headless clove.
[3.] Mixing in a bowl before adding to the cooker is
easier since the cooker will be pretty full until
the cabbage cooks down.
Zucchini Chocolate Chip Cupcakes
Zucchini Chocolate Chip Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons instant hot chocolate mix
1/2 cup butter
1/2 cup olive oil
1 3/4 cups white sugar
2 eggs
1/2 cup sour milk
1 teaspoon vanilla extract
2 1/2 cups grated zucchini
1 cup chocolate chips
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin
cups or use paper liners. Mix together the flour, baking soda, salt,
cinnamon, nutmeg and hot chocolate mix. Set aside.
In a large bowl, cream together the butter, olive oil and sugar until
light and fluffy. Beat in the eggs one at a time, then stir in the
sour milk and
vanilla. Beat in the flour mixture, just until incorporated. Stir in the
grated zucchini and chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until the top of the
cupcakes springs back when lightly pressed. Cool in pans over a wire rack for
at least 10 minutes before removing from baking cups. They are really gooey
fresh from the oven!
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons instant hot chocolate mix
1/2 cup butter
1/2 cup olive oil
1 3/4 cups white sugar
2 eggs
1/2 cup sour milk
1 teaspoon vanilla extract
2 1/2 cups grated zucchini
1 cup chocolate chips
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin
cups or use paper liners. Mix together the flour, baking soda, salt,
cinnamon, nutmeg and hot chocolate mix. Set aside.
In a large bowl, cream together the butter, olive oil and sugar until
light and fluffy. Beat in the eggs one at a time, then stir in the
sour milk and
vanilla. Beat in the flour mixture, just until incorporated. Stir in the
grated zucchini and chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until the top of the
cupcakes springs back when lightly pressed. Cool in pans over a wire rack for
at least 10 minutes before removing from baking cups. They are really gooey
fresh from the oven!
Quick Ratatouille [Microwave]
Quick Ratatouille
* 1 medium eggplant
* 1 medium onion
* 1 large clove garlic
* 1 medium eggplant
* 1 medium onion
* 1 large clove garlic
* 1 Tbsp basil
* 1 Cup 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.
* 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.
Cabbage Soup [Microwave]
Cabbage Soup
Cabbage is a pretty versatile vegetable - lots of other vegs go with it easily.
* 1 head cabbage
* 2 cloves garlic
* 2 or 3 carrots
* 1 bunch green onions
* 1 large yellow onion
* 1 or 2 potatoes
* 1/2 t black pepper / peppercorns
* 1/4 t cayenne pepper
* 1 t caraway seed / 1/2 t caraway
* 1/2 t celery seed / 1/4 t ground mustard
* 1/2 t mustard seed / 1/4 t ground mustard
* 4 cups chicken or beef stock (4 bouillon cubes in boiling water until dissolved)
* 1/2 t vinegar
1. Chop cabbage, onions, garlic, any other veg that looks interesting, dump into stew pot.
2. Mix stock, vinegar, and spices, boil, dump into veg mixture.
Cabbage is a pretty versatile vegetable - lots of other vegs go with it easily.
* 1 head cabbage
* 2 cloves garlic
* 2 or 3 carrots
* 1 bunch green onions
* 1 large yellow onion
* 1 or 2 potatoes
* 1/2 t black pepper / peppercorns
* 1/4 t cayenne pepper
* 1 t caraway seed / 1/2 t caraway
* 1/2 t celery seed / 1/4 t ground mustard
* 1/2 t mustard seed / 1/4 t ground mustard
* 4 cups chicken or beef stock (4 bouillon cubes in boiling water until dissolved)
* 1/2 t vinegar
1. Chop cabbage, onions, garlic, any other veg that looks interesting, dump into stew pot.
2. Mix stock, vinegar, and spices, boil, dump into veg mixture.
3. Microwave @ 100% for 5 minutes, 30% for 120 minutes.
4. Check cabbage, if tender, serve.
4. Check cabbage, if tender, serve.
Curry Garlic Chicken [Microwave]
Curry Garlic Chicken
* half a dozen chicken breasts, skinned
* 1/2 stick (1") cinnamon, halved
* 2 cloves garlic
* 1 medium onion
* 1 t ginger
* 1/2 t curry powder
* 1/4 t cumin
* 1/4 t garam masala
* 1/4 t red pepper flakes
* 1/4 t tumeric
* 1 C chicken broth (1 bouillon cube in water)
* 1/2 t chopped chives
* 1/2 t cilantro
1. Arrange chicken in microwave dish, meaty side up.
2. Boil water, bouillon cube, and cinnamon stick until bouillon cube is dissolved.
3. Mix ginger, curry, cumin, pepper flakes, tumeric. Rub a pinch or so into top of each chicken breast. Mix remainder into broth.
4. Sprinkle chives and cilantro over chicken.
5. Mince garlic, sprinkle over chicken.
6. Dice onion, sprinkle over chicken.
7. Pour broth over chicken.
8. Microwave @ 100% for 10 minutes, 30% for 120 minutes.
9. Check chicken, if tender, serve over rice.
9. Check chicken, if tender, serve over rice.
Chicken Pot Pie Sauce with Noodles [Diabetic]
Chicken Pot Pie Sauce with Noodles
Posted by: ask4jjg
Were you the kind of kid who ignored the crust and slurped up the creamy filling of every chicken pot pie your mom served? I must have had you in mind when I created this truly irresistible noodle-topping sauce! It's cozy and hearty.
Serves 4
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1 full cup (6 ounces) diced cooked chicken breast
1 cup (one 8-ounce can) sliced carrots, rinsed and drained
1 cup (one 8-ounce can) cut green beans, rinsed and drained
2 cups hot cooked noodles, rinsed and drained
In a large skillet sprayed with butter-flavored cooking spray, combine chicken soup, Cheddar cheese, onion flakes, and parsley flakes. Cook over medium heat until cheese melts, stirring occasionally. Stir in chicken, carrots, and green beans. Lower heat and simmer for 6 to 8 minutes or until mixture is heated through, stirring occasionally. For each serving, place 1/2 cup noodles on a plate and spoon about 2/3 cup chicken sauce over top.
HINT: 1. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
2. 1 3/4 cups uncooked noodles usually cooks to about 2 cups.
Each serving equals:
HE: 2 1/2 Protein, 1 Vegetable, 1/2 Slider, 5 Optional Calorie
287 Calories, 7gm Fat, 24gm Protein, 32gm Carbohydrate, 532mg Sodium, 176mg Calcium, 2gm Fiber
DIABETIC: 2 Meat, 1 1/2 Starch, 1 Vegetable
Each serving equals:
HE: 2 1/2 Protein, 1 Vegetable, 1/2 Slider, 5 Optional Calorie
287 Calories, 7gm Fat, 24gm Protein, 32gm Carbohydrate, 532mg Sodium, 176mg Calcium, 2gm Fiber
DIABETIC: 2 Meat, 1 1/2 Starch, 1 Vegetable
Italian Chicken Rollups [Diabetic]
Italian Chicken Rollups
Posted by: ask4jjg
4 (4 oz. Each) Skinless, Boneless Chicken Breasts
1 teaspoon Dried Basil
1/4 teaspoon Pepper
1/4 teaspoons Salt
4 2% Mozzarella Cheese Sticks
1 Cup Spaghetti Sauce
Butter Flavored Non-stick Cooking Spray
Preheat oven to 350 degrees. Spray an 11x17 inch baking dish with non-stick cooking spray. Place each chicken breast between 2 slices of plastic wrap. Using a meat mallet or rolling pin, pound to 1/4 inch thickness. Combine the basil, salt and pepper; sprinkle half of the mixture on each side of the chicken, set the remaining seasoning aside. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll style, starting with the short end. Place the chicken seam side down into the prepared dish. Sprinkle the chicken with the remaining half of the seasoning and coat with cooking spray. Pour the spaghetti sauce evenly over the chicken rollups. Bake uncovered for 35 minutes or until the chicken is done. Note: If you want to make these up ahead of time (like if you have guests coming over later for dinner), cover them and refrigerate for up to 8 hours after rolling them up. Then you can pour the sauce on and bake.
Serves: 4
4 (4 oz. Each) Skinless, Boneless Chicken Breasts
1 teaspoon Dried Basil
1/4 teaspoon Pepper
1/4 teaspoons Salt
4 2% Mozzarella Cheese Sticks
1 Cup Spaghetti Sauce
Butter Flavored Non-stick Cooking Spray
Preheat oven to 350 degrees. Spray an 11x17 inch baking dish with non-stick cooking spray. Place each chicken breast between 2 slices of plastic wrap. Using a meat mallet or rolling pin, pound to 1/4 inch thickness. Combine the basil, salt and pepper; sprinkle half of the mixture on each side of the chicken, set the remaining seasoning aside. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll style, starting with the short end. Place the chicken seam side down into the prepared dish. Sprinkle the chicken with the remaining half of the seasoning and coat with cooking spray. Pour the spaghetti sauce evenly over the chicken rollups. Bake uncovered for 35 minutes or until the chicken is done. Note: If you want to make these up ahead of time (like if you have guests coming over later for dinner), cover them and refrigerate for up to 8 hours after rolling them up. Then you can pour the sauce on and bake.
Serves: 4
Per Serving: 283 Calories; 12g Fat (37.5% calories from fat); 33g Protein; 11g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 712mg Sodium.
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Fish Fillets & Caponata-Style Vegetables [Diabetic]
Fish Fillets & Caponata-Style Vegetables
Posted by: ask4jjg
Cod topped with a chunky sauce of summer vegetables - eggplant, sweet peppers, and tomatoes, seasoned with a little oregano, makes a perfect warm weather dinner entree.
Makes 4 Servings
Ingredients
12 ounces fresh or frozen fish fillets, such as cod, haddock, or orange roughy (my favorite)
Non-stick cooking spray
1/2 of a small eggplant, peeled and chopped(about 1 1/2 cups)
1 small red or green sweet pepper, chopped (1/2 cup)
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 small tomato, chopped
1/4 cup water
1/2 teaspoon dried oregano or basil, crushed
2 tablespoons nonfat Italian salad dressing
4 1/2" thick slices French bread, toasted
Basil leaves, optional
Thaw fish, if frozen. Cut into serving-size pieces (3 oz). Spray a large skillet with non-stick cooking spray. Preheat over medium heat. Add eggplant, sweet pepper, onion and garlic. Cook and stir for 4 minutes. Add tomato, water,
oregano and basil. Cover and cook for 1 to 2 minutes more or till vegetables are tender. Remove from heat. Stir in 1 tablespoon of the salad dressing. Set aside. Meanwhile, measure the thickness of the fish. Spray the unheated
rack of a broiler pan with non-stick spray coating.
Place fish on rack. Broil 4" from the heat till fish flakes easily with a fork (Allow 4 to 6 minutes per 1/2" thickness of fish.) To assemble, drizzle bread slices with remaining
1 tablespoon salad dressing. Place one fish portion on each slice of bread. Spoon eggplant mixture over fish portions. Garnish with basil leaves, if desired.
POINTS: 4
1 tablespoon salad dressing. Place one fish portion on each slice of bread. Spoon eggplant mixture over fish portions. Garnish with basil leaves, if desired.
POINTS: 4
PER SERVING: 204 Calories, 18 g Protein, 3 g Fat, 27 g Carbohydrate, 351 mg Sodium, 32 mg Cholesterol, 4 g Dietary Fiber
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