White Turkey Chili [Diabetic]

White Turkey Chili

Servings: 4

Ingredients

* 1-1/2 cups onion, chopped
* 1/2 cup green bell pepper, chopped
* 2 cloves garlic, minced
* 1/2 teaspoon olive oil
* 1 teaspoon cumin
* 1 teaspoon oregano
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 1 cup chicken broth
* 19 ounces cannellini beans, drain and rinse
* 2 cups turkey light meat, cooked & cubed

Directions

1. In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt.
2. Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened.

Calories: 245
Protein: 21 g
Fat: 9 g
Carbohydrates: 15 g
Exchanges: 1 Bread/Starch; 3 Low-Fat Meat

Find this recipe at:
http://diabeticgourmet.com/recipes/html/91.shtml

Texas Red Chili [Diabetic]

Texas Red Chili

Servings: 8

Ingredients

* 2 tablespoons vegetable oil
* 1 beef brisket (about 2 pounds), cut into 1/4-inch cubes
* 1 cup chopped onion
* 3 jalapeno chiles, halved, seeded and finely, chopped
* 2 cloves garlic, finely chopped
* 1/4 cup chili powder
* 1 tablespoon ground cumin
* 1/2 teaspoon salt
* 1/2 teaspoon ground red pepper (cayenne)
* 1 can (13-3/4 ounces) beef broth
* 2 cans (14-1/2 ounces each) stewed tomatoes
* 1 bottle (12 ounces) beer
* 1 bay leaf
* Lime wedges for garnish

Directions

1. Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.
2. Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
3. To serve, ladle chili into bowls. Garnish each bowl with lime wedge.

Calories: 334
Protein: 30 g
Sodium: 712 mg
Cholesterol: 84 mg
Fat: 17 g
Carbohydrates: 15 g
Exchanges: 1 Bread/Starch; 4 Medium-Fat Meat

Source: Family Circle's "All-time Favorite Recipes"

Find this recipe at:

http://diabeticgourmet.com/recipes/html/90.shtml

Slow Cooker Beef Stew [slow cooker]

Slow Cooker Beef Stew

Ingredients:

1 1/2 pounds of beef stew meet 1 inch cubed (usually can purchase pre cut at your grocery store)

12 baby carrots (or 4 medium carrots peeled and cut into 1 inch pieces)
4 white potatoes peeled and cut in chunks
1 onion peeled and quarters
2 tbsp Worcestershire sauce
2 beef bouillon cubes

1 tsp salt

1/4 tsp pepper

2 bay leaves

1/2 tsp thyme

1/4 tsp garlic powder

2 cups of beef broth
1 cup of water
3 tbsp flour

To start brown meat in a skillet in oil until lightly brown on the out side (do not cook all the way through). This step can be skipped if desired, but browning the meat locks in the flavor. In the Crockpot layer carrots, potatoes, onions and browned meat, as a note you should always place your vegetables on the bottom of the Crockpot. Add the Worcestershire sauce, beef bullion and all of the spices (except flour). Pour in broth and water to cover the vegetables and meat. Cook on low temp for 8 to 10 hours or on high for 4 to 5 hours. About 30 minutes before you are ready to eat, remove the bay leaves, mix together in a separate bowl the flour and about 1/3 cup of water, add to Crockpot and mix to thicken and make more of a gravy vice broth. Turn the Crockpot up to high and continue to cook an additional 30 minutes. Serve and enjoy.

A warm French bread, you can pick up at any grocery store or some dinner rolls go perfect with this stew.

When it comes to cooking with your Crockpot here are some hints. You can brown meat to lock in the flavors, if you choose not to add 30 minutes to your cooking time to ensure the meat is cooked through. Always place your vegetables on the bottom of the slow cooker so they cook properly. Never open the Crockpot to stir or taste, the heat will escape and you will have to add additional cooking time. The taste of spices are intensified because they cook off slowly, taste your meal 30 minutes before serving if it needs extra flavor add it at this point. And finally, if you need to cook your meal in a faster amount of time, place a piece of tin foil below the lid, it will reflect the heat back down on your meal and it will cook quicker.

Surprise your family with a hardy home cooked meal that makes it seam like you slaved all day in the kitchen. There are many recipes that are quick and easy to make, that will save you time and money and make you a super mom in the kitchen.

Find this recipe at:

http://ezinearticles.com/?Crockpot-Recipes---A-Busy-Moms-Life-Saver&id=1835323

basic cabbage soup recipes [Diabetic]

Try one of these basic cabbage soup recipes for your diet plan. Really, anytime is a good time to eat cabbage soup if you're interested in weight control and fat loss. Cabbage soup is filling, low in calories and with the right spices and ingredients, it's tasty too. Add your personal touches to these recipes. Try other spices and whatever other vegetables sound good to you!

Original Cabbage Soup

* 1 head cabbage
* 6 medium onions
* 6 green onions
* 6 carrots
* 2 bell peppers
* 3 large tomatoes
* 5 stalks celery
* 4 oz uncooked brown rice
* salt and freshly-ground black pepper


Cut the vegetables into small pieces. Place in a large pot and add enough cold water to cover. Bring the water to boil. Lower heat and then simmer uncovered for ten minutes.

Cover, and then simmer on low heat until the vegetables are soft. This should take about 15 minutes.

While the soup is simmering, cook the rice. Add the rice when the soup is cooked. Season to taste with salt and pepper.

=+=+=

Green Cabbage Soup

* One half green cabbage
* 3 large onions
* 1 head celery
* 1 large green pepper
* One can diced tomatoes
* 1 pack onion soup mix
* 3 vegetable bouillion cubes
* 8-12 cups of water


*Optional - 1 8 oz. can V-8 juice

*Optional seasonings: salt, pepper, garlic powder, cilantro, parsley, basil, oregano

Place washed and chopped vegetables in large stockpot. Add water, stir in soup mix, bouillion and tomatoes. Add water to fully cover all the vegetables. Simmer until vegetables are soft.

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The Military Diet Cabbage Soup

* 1 large head of cabbage
* 1 large bunch celery
* 2 bunches green onion
* 1 large can whole tomato
* 2 can of chicken broth (13 oz)
* 3 large bell pepper
* salt and pepper to taste


Clean all the vegetables, slice chop and add in large pot. Add whole tomato, chicken broth and cook on low heat for 15 minutes.

=+=+=

Fast Cabbage Soup

* 1 tomato juice (46 ounce)
* 7 tbsp lemon juice
* 2 tbsp dehydrated onion flakes
* 1Ž2 cup water
* 2 soup cubes
* dash of honey
* 2 cups cabbage flakes


Combine ingredients and bring to boil. Then simmer for 10 to 15 minutes.

Find these recipes at:

http://www.cabbagesouprecipediet.com/recipes.html

Beer Homemade Barbecue Sauce and Marinade

Beer Homemade Barbecue Sauce Recipe

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions.

Place food in marinade and let stand at room temperature for up to 2 hours or in refrigerator overnight.

When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened. Use as sauce for basting or serving with cooked food.

Find this recipe at:

http://www.smoking-meat.com/homemade-barbecue-sauce-beer.html

Apple Smoked Spare Rib [smoker]

Apple Smoked Spare Rib Recipe

2 slabs pork spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
Apple Wood Chips/Chunks
barbecue sauce (recipe follows)

Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on rack in smoker

Smoke spare ribs with apple wood for 6 hours or until tender (about 170 degrees).

Barbecue Sauce:

2-15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.

This recipe feeds 4-6 people

Find this recipe at:

http://www.smoking-meat.com/spare-rib-recipe-apple-smoked.html

DUTCH'S SMOKED SHREDDED BEEF ENCHILADAS [slow cooker]

DUTCH'S SMOKED SHREDDED BEEF ENCHILADAS

1 chuck or arm roast (4-6 lb.)
2 envelopes enchilada sauce mix
1 lg. onion, diced
2 small cans of diced green chilies
1 tbsp. oil
2 doz. flour tortillas (8" size)
1 lb. shredded Colby cheese or Colby/Jack cheese
1/4 cup water (if using option #2)
Salt
Pepper

OPTION #1:

1. Season roast with salt and pepper and smoke to an internal temperature of 180 deg. F. or until beef shreds easily. Shred beef and set aside.
2. Sauté onion in oil until tender and then stir 1/2 of the onion into shredded beef. Add green chilies to the beef.
3. Prepare envelopes of enchilada sauce mix according to directions. Stir 1/2 of the sauce mix into shredded beef to moisten. Stir reserved onion into remaining sauce. Divide the remaining sauce in half (half of this sauce will be poured into the bottoms of the baking pan, and the remaining half of the sauce will be poured over the top of the rolled enchiladas).
4. Lightly oil two 12X9 inch baking pans and evenly coat the bottom of the pans with the 1st half of the remaining sauce.
5. Fill each tortilla with approximately 3 tablespoons of beef mixture. Roll and place seam side down in pans; 12 enchiladas per pan. When all are rolled, pour remaining sauce evenly over the tops of the enchiladas and generously cover with cheese.
6. Cover with aluminum foil and bake at 350 degrees for 30-45 minutes. If using glass baking dishes, reduce baking time to 20-35 minutes, or bake at 325 degrees for 30-45 minutes.

OPTION #2
Season roast with salt and pepper and smoke for 2 to 3 hours. (At this point you can refrigerate the roast and finish this dish several days later.) Place roast in crock pot with 1/4 cup water. Cook on low heat for 4-5 hours or until tender. Shred beef mixture.

Continue with Steps 2 through 6 from Option #1.

Enjoy!!

Find this recipe at:

http://www.smokingmeatforums.com/forums/showthread.php?t=3703

Bob Rae's Skillet Beef Tenderloin

Bob Rae's Skillet Beef Tenderloin

last updated: January 14, 2009 09:21:04 AM

Start to finish: 30 minutes
Serves: 4

This recipe is from Bob Rae, who is president of Meyer Corp., which includes BonJour Gourmet. He designed its clad metal line of pans, including the 12-inch skillet in this story.

Ingredients:

4 (6-ounce) beef tenderloin steaks (1/2- to 3/4-inch thick)

1 tablespoon butter

1 teaspoon cooking oil or olive oil

4 shallots, halved if large, or 1/2 medium red onion cut in wedges

2 tablespoons cognac, brandy or dry red wine

1/2 cup beef broth

1 tablespoon butter, softened

Snipped Italian (flat-leaf) parsley

Crushed pink peppercorns, optional

1 recipe braised Swiss chard, see recipe below

Instructions:

Sprinkle steaks with salt and pepper. In 12-inch skillet, heat 1 tablespoon butter and the oil over high heat. Cook steaks one to two minutes, until bottoms are browned. Reduce heat to medium. Turn steaks; cook six minutes more or until desired doneness (145 degrees for medium-rare). Remove steaks; keep warm.

Add shallots to skillet. Cook five minutes or until crisp-tender. Remove skillet from heat. Add cognac; return to medium heat. Cook two minutes, stirring to scrape up browned bits from pan. Add broth. Reduce heat to medium-low. Whisk in 1 tablespoon softened butter until smooth. Return steaks to skillet. Heat, spooning sauce over steaks. Top with parsley and peppercorns. Serve with braised Swiss chard.

Braised Swiss chard: Trim stems from 1 pound Swiss chard; rinse and dry. In Dutch oven, preheat 2 tablespoons cooking oil over medium heat. Add chard, cover; cook two minutes, stirring occasionally. Season with salt and pepper.

* Per serving: 434 calories; 40 grams protein; 7 grams carbohydrates; 25 grams fat (9 saturated, 7 monounsaturated, 6 polyunsaturated); 129 milligrams cholesterol; 763 milligrams sodium; 2 grams fiber; 2 grams sugar

Find this recipe at:

http://www.modbee.com/life/taste/recipes/story/563558.html

Paula Deen's Herb-Fried Chicken

Paula Deen's Herb-Fried Chicken

last updated: January 14, 2009 09:22:36 AM

Prep time: 30 minutes
Cook time: 14 minutes
Serves: 6

This recipe is from TV chef, restaurateur and cookbook author Paula Deen.

Ingredients:

1 (3-pound) chicken, washed and cut into 8 serving pieces

2 cups all-purpose flour

1/2 cup snipped fresh sage or parsley

1 teaspoon cracked black pepper

3 eggs

1/2 cup milk

Peanut oil for frying

Small fresh sage leaves

Lemon wedges

Instructions:

Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, two to four hours.

In bowl, combine flour, the 1Ž2 cup herbs and pepper; set aside. In shallow dish, whisk together eggs and milk. Dip chicken in egg mixture, then coat with flour mixture. Repeat.

In deep 12-inch skillet, add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees over medium-high heat.

Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after eight minutes, or until brown and crisp and chicken is no longer pink (170 degrees for breasts, 180 degrees for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees. Drain chicken on wire rack or paper towels. Place in preheated 300-degree oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges.

* Per serving: 694 calories; 37 grams protein; 35 grams carbohydrates; 45 grams fat (11 saturated, 19 monounsaturated, 11 polyunsaturated); 223 milligrams cholesterol; 544 milligrams sodium; 2 grams fiber; 2 grams sugar

Find this recipe at:

http://www.modbee.com/life/taste/recipes/story/563541.html

Chicken Divan in a Packet

Chicken Divan in a Packet

Cooking for 2

It's hard to beat this foil-packet meal from Stacey Smith in Batavia, New York for convenienceŠor even campfire fun.

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

* 2 boneless skinless chicken breast halves (5 ounces each)
* 1/2 cup uncooked instant rice
* 2/3 cup condensed cream of chicken soup, undiluted
* 1/3 cup water
* 1/2 cup fresh broccoli florets
* 1/2 cup sliced fresh mushrooms
* 2 tablespoons shredded cheddar cheese

Directions:
Place each chicken breast half in the center of a double thickness of heavy-duty foil (about 18 in. square). In a bowl, combine the rice, soup and water; spoon over chicken. Arrange broccoli and mushrooms on top. Fold foil around mixture and seal tightly.
Place on a baking sheet. Bake at 400° for 20-25 minutes or until chicken juices run clear and rice is tender. Open foil carefully to allow steam to escape. Sprinkle with cheese before serving. Yield: 2 servings.

TIP: USE THE REMAINING 1Ž2 CAN OF SOUP (AND HALF THE WATER CALLED FOR) TO MAKE A SINGLE SERVING OR TO ADD TO GRAVY.

Nutrition Facts

* One serving: (prepared with reduced-sodium soup and reduced-fat cheese)

* Calories: 325

* Fat: 6 g

* Saturated Fat: 3 g

* Cholesterol: 90 mg

* Sodium: 440 mg

* Carbohydrate: 30 g

* Fiber: 1 g

* Protein: 35 g

Find this recipe at:

http://www.tasteofhome.com/Recipes/Chicken-Divan-in-a-Packet