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.
Monday, September 14, 2009
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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