Wednesday, December 22, 2010

Apple Crisp

-Cochrane family, Barrie, ONT

I love this recipe because it's so darn easy.

4 tart apples, sliced (with or without peels- good either way)
2/3 c. brown sugar
1/2 c. flour
1/2 c. rolled oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 c. melted butter (or 1/3 c. olive oil)

Grease square pan. Sliced apples on bottom, mix remaining ingredients, and sprinkle over apples. Bake at 375 F for 30 minutes. Serve with ice cream. Eat the leftovers for breakfast. Yum.

Sweet Potatoes & Apples

-Aunt Jillyn

No matter where we bring this dish to, someone inevitably asks me for the recipe. This is a fantastic dish to bring to a potluck or holiday party.

1/2 c. butter (or 1/2 c. olive oil)
1 c. sugar (Tried 3/4 c. and it's still great. Might try 1/2 c. next time.)
3 tbs. corn starch
1 c. water
1 c. orange juice (ready to drink)
2 29 oz. cans yams, cut in chunks
4-5 tart apples, peeled and cut in chunks

Melt butter in pan, mix in corn starch and sugar. Add water and juice. Stire over heat until thickened (stir constantly). Place sliced apples and yams in 8x10 pan OR LARGER (I prefer to use a 9x13 pan so they don't spill out everywhere). Pour mixture on top. Bake 1 hour at 350 F.

Vegetable Soup

- Cooking Light- Slow Cooker

Fantastic slow cooker recipe. The veggies can be varied too. (I'm not a huge fan of cauliflower, but I love onions, and corn. I'd actually love to try sweet potatoes in here next time. Throw in whatever you want as long as the mass amount adds up to what they call for.)

1 garlic clove, minced
2 c. vegetable broth
1 envelope onion soup mix
2 medium potatoes, chopped
3 c. water
14.5 ox can diced tomatoes
1 c. broccoli pieces
1 c. carrots, chopped
1 c. cauliflower, chopped
1 c. green beans (or 1 can)
1 c. frozen peas
1/4 tsp. black pepper

Combine all ingredients in a slow cooker, cook 4 hrs. on high OR 8 hrs. on low. 4-6 servings. (Add peas during last hour or so.)

Sunday, December 19, 2010

Tangy Carolina BBQ Sauce

We all know how Mr. Picky #2 loves his barbeque sauce, especially CAROLINA barbeque sauce which is vinegar based instead of tomato based. We tried this recipe today and he gave it ****1/2. It isn't spice but does have some kick!

Tangy Carolina BBQ Sauce

1 cup cider vinegar
1 cup ketchup
1/3 cup spicy brown mustard
1/2 cup chopped white onion
1/2 cup brown sugar
2 tbls butter
1/4 tsp chili powder
dash of Worcestershire sauce
pinch of cayenne pepper
salt to taste
pepper to taste

Saute the onions in the butter until clear. Place the remaining ingredients in a small sauce pan and bring to a boil. Allow sauce to cook at a rolling boil for 3-4 mins. Remove the sauce from the heat and add salt and pepper. Refigerate until ready to use.

Wednesday, December 8, 2010

African Sweet Potato Stew with Red Beans

-Cooking Light: Slow Cooker

Wow, this soup rocks. I couldn't stop raving about it last night. The hubby gave it around 4 stars, but perked up and gave it a definite 5 stars when I told him it was vegan approved.

2 tsp olive oil
1 1/2 c chopped onion
1 garlic clove, minced
4 c sweet potato, cubed & peeled (I used 2 med/large)
1 1/2 c cooked small red beans (I used one can)
1 1/2 c vegetable broth
1 c chopped red bell pepper
1/2 c water
1 tsp ginger
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1 can diced tomatoes, drained (14.5 oz)
1 can chopped green chilies, drained (4.5 oz) (I left this OUT for sure)
3 tbs creamy peanut butter
3 tbs chopped peanuts
6 lime wedges

Saute onion and garlic in oil in a pan. Put onion & garlic in 5 quart slow cooker, add remaining ingredients except for peanut butter, peanuts, and limes. Cook on low for 8 hours or until vegetables are tender. Spoon 1 cup of cooking liquid out of slow cooker and whisk peanut butter into it. Put new mixture back into stew, stir, and ladle into bowls. Garnish with peanuts and lime wedges. Serves 4-6.

Saturday, November 13, 2010

Crock Pot Pesto Lasagna

-Cooking Light- Slow Cooker

Looking for a vegetarian lasagna? This one's awesome. Hubby gave it 4 stars. The pesto's great.
I just realized Kris posted a very similar recipe. Oops. Well, now you have two to choose from. :)

4 c. torn spinach, steamed
2 c. cremini mushrooms, sliced (though the type doesn't matter so much)
1/2 c. commerical pesto
3/4 c. mozzarella chhese, shredded
3/4 c. provolone, shredded
15 oz. carton ricotta cheese
1 egg, beaten
1/4 c. parmesan cheese (plus 1/2 c. for later)
26 oz. jar tomato pasta sauce
8 oz. can tomato sauce
8 oz. package precooked lasagna noodles
cooking spray/ shortening

Steam spinach, squeeze dry, chop coarse, and combine with mushrooms and pesto in medium bowl.
Combine cheeses & egg in another bowl (add 1/4 c. parmesan last)
Combine tomato sauces in another bowl.
Grease large 6 quart oval slow cooker. Line: 1 c. tomato sauce, 1 c. lasagna noodles, 1 c. cheese mix, 1 c. spinach mix. Continue til noodles gone, top with sauce and add remaining 1/2 c. parmesan.
Cover and cook on low 5 hours.
Yields 8 servings.

So not vegan, but very vegetarian. And very good.
p.s. let me just testify of the miracle that is precooked lasagna noodles. I'm a convert.

Saturday, October 2, 2010

Crockpot Mexican Minestrone

2 15-ounce cans black beans, rinsed and drained
2 14 1/2-ounce cans Mexican style stewed tomatoes
2 14-ounce cans vegetable broth
1 15 1/4-ounce can whole kernel corn, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
1 1/2 cups frozen or canned green beans
1 cup salsa

cheese, sour cream and taco chips

In a 5 or 6 -quart slow cooker combine drained black beans, undrained tomotoes, broth,corn, garbanzo beans, potatoes, green beans and salsa. Cover and cook on low-heat setting for 8 hours or high-heat setting for 4 1/2 hours to 5 hours. Serve with cheese, sour cream and taco chips.
Makes 12 servings.

Saturday, September 25, 2010

Chocolate Zucchini Cake - King Arthur Flour

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups granulated sugar
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup sour cream, buttermilk or yogurt
2 1/2 cups unbleached all-purpose flour
3/4 cup Dutch-process cocoa
2 cups peeled/shredded zucchini
1/2 cup chocolate chips
1 cup chocolate chips for icing

Preheat oven to 325 degrees, lightly grease 9 x 13 pan

In large mixing bowl, cream together butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in eggs.

Stir in the sour cream (buttermilk or yogurt) with the flour. Then add the cocoa powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes until the top springs back lightly when touched. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips and return to the oven for 5 minutes. Remove the cake from the oven and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.

Friday, September 24, 2010

Crockpot Pesto Spinach Lasagne
from "A Year of Slow Cooking"
Serves 8-10

1 (26 ounce) jar prepared pasta sauce
1 (10 ounce) box lasgna noodles
1 (11 ounce) container pesto
1 (15 ounce) container ricotta cheese
1 (12 ounce) bag baby spinach
1 cup grated Parmesan cheese - fresh
1/4 cup dry Parmesan cheese
16 ounces mozzarella cheese - sliced
1/4 cup water

Spray bottom and sides of Crockpot with Pam. Put about 1/4 cup pasta sauce in bottom of Crockpot and spread around. Add of layer of uncooked lasagna noodles (you are going to have to break them to layer them). Smear with ricotta cheese then add pesto. Add a handful or two of baby spinach and top with layer of Parmesean and sliced mozzarella cheese. Repeat layers starting with pasta sauce until you run out of ingredients. The spinach is fluffy so you will need to squish it down. Before putting the lid on the Crockpot, pour the 1/4 cup water into the pasta sauce jar and swirl around. Pour this water on top of everything. Sprinkle with dry Parmesan cheese. Cover and cook on low for 6 hours or on high for about 3 hours. You will know it is done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Uncover and let sit for 15 minutes.

Saturday, June 26, 2010

"Mama's Old Fashioned Bread"

- Paula Deen's The Deen Family Cookbook

Many thanks to Kat for physically coming over and reassuring me that bread is not as scary to make as I first assumed.
I've made this a few times this week already, and I eat way more than my share of it- it's hard to maintain self-control when it tastes to dang good.
This bread takes a few days to reach fruition, but it's worth it.

1. The late morning is a good time to start this recipe, as you'll end up baking it in the afternoon 2 days later.
2. Kneading by hand (at least with this recipe) is not bad, but keeping your hands and surfaces sufficiently floured is key to it's success.
3. Make sure you have THREE bread pans on hand, or you'll be running to your neighbor's in a panic looking to borrow one.
4. Don't bake this when you're home alone, otherwise you'll have eaten a whole loaf by yourself before your Hubby can come home to stop you.

(You see this?! Yeah, I made it all by myself!)

One 1/4 oz package active dry yeast (2 1/4 tsp)
1/2 cup instant mashed potato flakes
1/2 cup sugar
2 tsp salt

In a small mixing bowl, dissolve yeast in 2 1/2 cups water. Add the remaining ingredients and stir. Cover loosely with plastic wrap and leave the starter out at room temperature for 24 hours.
Transfer 1 cup of the starter to a separate large bowl, cover loosely, and leave it out at room temperature for 12 hours more. Refrigerate the rest of the starter, covered, and feed it every 3-5 days.
(To feed the started combine 1 cup water with 3/4 cup sugar and 3 tbs potato flakes and stir. The starter will keep for years if you feed it regularly and keep it refrigerated.)

1 cup starter
6 cups bread flour, plus more as needed
1/2 cup oil (they say corn oil, I used olive) plus more for brushing
1/2 cup sugar
1 tbs salt

Lightly grease a large bowl. In bowl with starter, add 1 1/2 cups water and stir. Then add remaining ingredients. Knead once or twice in the bowl, then turn out onto a lightly floured surface and knead until a stiff dough forms, adding more flour as needed by the 1/4 cupful. (I found if you get it to the consistency where you can pull your hand out of kneading it without globs of dough sticking to you, it's ready.) Place dough in the greased bowl, brush the top with oil, and cover loosely with plastic wrap. Leave the dough out at room temperature for 6-8 hours, until it has tripled in size.

Lightly grease three 9x5 loaf pans. Turn the dough out onto a lightly floured surface and divide into three equal pieces. Knead each piece once or twice, form into a loaf, and place in the prepared pan. Bursh tops of the loaves with oil and loosely cover with plastic wrap. Leave out at room temperature for 6-8 hours, until the dough has again tripled in size. he dough will be puffed over the tops of the pans.

Prehead oven to 350*. Bake the loaves for 25-30 minutes, until the tops are an even golden brown, with not light spots. Allow the loaves to cool in the pans for 20-30 minutes, then gently turn them out. Once the bread has cooled completely, cut into thick slices to serve.

Friday, June 11, 2010

Spinach Flatbread Pizza

-Taste of Home Magazine

This one is very easy. The hubster gave it 4 stars- I gave it 5 out of simplicity and yummy goodness. I don't follow the measurements with precision on this one. Be your own boss when it comes to making imitation pizza. :)

- 1 small onion, sliced
- olive oil
- 4 pita flatbreads
- 2 cups fresh baby spinach
- 1 1/2 cups mozzarella cheese
- 1/4 tsp pepper
- Alfredo sauce (bottled or see below) OR hummus

Caramelize/saute onions in oil. Put pitas on baking sheet (line with foil to control mess level) and add ingredients like unto pizza. Bake at 425* for 6-8 min (or until cheese burns to your liking.)
Makes 4 small pizzas which can feed two ravenous people or four people with munchies.
Note: My pizzas tend to stick to the pan/foil. I tried sprinkling the underside of the pita with cornmeal this time, and it worked like a non-stick charm. Never understood why Pizza Hut did this, but now I finally get it. :)

** Alfredo sauce (if you want to make your own):
1/2 cup heavy cream (I used half & half)
1/8 cup butter
1/4-1/2 cup Parmesan cheese
1 tbs parsley (give or take)
1/2 tsp salt
1/4 tsp pepper
1/8 tsp. garlic powder (or a little more if you like it)

Melt butter in pan, add cream, and then everything else. It tends to be a little soupy, so I thickened mine up at the end with some cornstarch, but you could use flour as well, or just leave it as is. This amount makes enough for 4 pizzas.

Monday, May 31, 2010

Black Bean Hummus

If you can't tell, Mr. Picky is on a black bean crusade right now. Don't know where he got this recipe but he's experimented with many different versions and likes this one the best.

1 clove garlic (smaller one)
1 can black beans (drain & reserve liquid)
2 tbs lemon juice
1 1/2 tbs tahini
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper (or 1/2 tsp black pepper)
1/4 tsp paprika
olive oil

Put all in blender and blend. Accentuate with olive oil when serving.

Black Bean Soup

- Food Network, Dave Liberman

Attention everyone... attention....
We have a 5 STAR recipe here.
My Mr. Picky ate this for dinner, and then breakfast and lunch the next day. A very good sign indeed. The only thing I'd do differently is experiment with how they added the bacon, or try it with no bacon at all. Still a little too fatty for our taste (the fat cooked but didn't dissolve, so rather chewy if you know what I mean...) but that didn't stop us from eating it. Smells awesome too.

10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 can chicken broth
1 1/2 c canned chopped tomatoes
2 tbs ketchup
2 tsp Worcestershire sauce
1 tbs chili powder
4 cans black beans (drained but not rinsed)
salt & pepper
1 bunch cilantro
juice of 1/2 lime (about 1 tbs)
thin sliced scallions (garnish)
sour cream (garnish)
grated cheddar (garnish)

Cook bacon in large pot (about 4 min) then add onions and cook til transparent (about 4 min?). Add garlic and cook til you can smell it (1 min).
Add broth, tomatoes, ketchup, worcestershire sauce, and chili powder. Stir.
Add beans and bring to a gentle boil for about 10 min.
Season with salt & pepper.
Cut stems off cilantro, wash and shake dry. Chop coarsely and add to mix. Cook til thick (5 min). Stir in lime juice. Serve with garnishes.

Serves 8-10

Thursday, April 1, 2010

White Chili

- Fix-it and Forget-it Cookbook, Esther Martin

3 15 oz. cans Great Northern bean, drained
8 oz. cooked and shredded chicken breasts (I used one 5 oz. can of chicken breast)
1 cup chopped onions
1 1/2 cups chopped yellow, red, or green bell peppers (I used one red)
2 jalapeno chili peppers, stemmed, seeded, and chopped (opt) (Skipped this entirely so I could enjoy it.)
2 garlic cloves, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano
3 1/2 cups chicken broth (essentially two cans worth)
sour cream
shredded cheddar cheese
tortilla chips

1. Combine all ingredients except sour cream, cheddar cheese, and chips in a slow cooker.
2. Cover. Cook on Low 8-10 hours or High 4-5 hours. (I did the Low version).
3. Ladle into bowls and top with sour cream cheddar cheese, and chips.

The little white floaty things in it are cottage cheese bits. Hope I didn't gross any of you out, but we were drastically low on sour cream and I had to improvise. Still quite good.

SO good. 4 stars from the Hubby AND my Dad and brother (I would personally give it 4.5). It makes 8 servings but there was only one spoonful to scrape out of the bottom for leftovers... I take it that means they all enjoyed it.

Friday, March 26, 2010

Winter Squash and White Bean Stew

A Crock Pot Recipe!!
-From the "Fix-it and Forget-it Cookbook"

1 cups chopped onions
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp cinnamon
1 garlic clove, minced
3 cups peeled butternut squash, cut into 3/4" cubes (or smaller!)
1 1/2 cups chicken broth
19 oz. can cannellini beans, drained
14 1/2 oz. can diced tomatoes, undrained
1 tbsp chopped fresh cilantro

1. Combine all ingredients in slow cooker
2. Cover Cook on High 1 hour. Reduce heat to Low and heat 2-3 hours (I say 3-4 hours. I don't like crunchy onions...)

This smells so dang good when it's done. I learned from this experience that I don't HATE cilantro, as long as it's cooked.
Quite good with cheese, and I'm sure it'd be rockin' with some sour cream.

Hubby and I both gave this 4 stars. Baby was quite fond of the cubes of squash.

Tuesday, March 16, 2010

Key Lime Trifle

I will try to be specific, but please note that I just kind of threw a bunch of stuff together that I thought would taste good.

1 pan of brownies*
6 key limes, juiced
1/2 tsp lime zest
1/2 carton of sour cream
1 can sweetened condensed milk
1 large carton of whipping cream
1/2 c sugar plus some for the whipping cream

press the brownies on the bottom of the trifle dish (it works the best if you do this right after they come out of the oven).
Whip the cream, adding sugar to taste.
In a separate bowl, combine 3/4 can of sweetened condensed milk, lime juice, lime zest, 1/3 carton of sour cream, and 1 C of whipping cream.
Layer brownie, lime mixture, and whipped cream. Repeat if needed.

*If making one giant trifle instead of individual trifles, two brownie pans will be needed.

Tyler gave this 5 stars, but that is because it has sugar.

Mango Salmon Salad

Liz came over to eat and to see our apartment so I whipped this up for us to have. We both liked it a lot. I don't have a hubby rating because someones husband took "Finding Nemo" too seriously and believes that fish are friends, not food.

1 bag of spinach
1/2 red bell pepper, diced
1 mango diced
1lb salmon (I grilled mine with herbamare, but any fried or baked would work). Cut it up or shred it.
Brianne's ginger mandarin dressing.

Mix it all together and ENJOY!!!

P.S. I have found that the ginger mandarin dressing is a tremendous marinade for fish and poultry.

Liz Teerlinks Salad!

This is the recipe for the spinach/strawberry salad we had on Ty's day of birth. SO EASY but SO GOOD!

1 bag of spinach leaves
1 carton of strawberries, sliced
1/2 bag of Heath toffee bits (in the baking section) NOT COVERED IN CHOCOLATE
Brianne's poppy seed dressing. I used about 1/2 a bottle, maybe less.

Mix it all together into one glorious salad.
5 stars on Ty's radar.

Tuesday, February 23, 2010

Sweet and Sour Meetballs

This recipe isn't that healthy but it sure is good! Everyone in our house loves it (Hubby just informed me he would give it six out of five stars) and there are hardly ever leftovers! I don't know of anyone who made these except my mom and I was lucky enough to have her send it to me days before her passing so its definitely comfort food to me.

1 lb lean ground beef
1/2 cut rolled oats
1 egg, slightly beaten
1/3 cup onion finely chopped
3/4 tea salt
Few grains pepper
1 tsp Worcestershire sauce
1/3 cup milk

Combine all ingredients; mix well. Form into balls, each about 2 inches in diameter.
Place in casserole dish in a single layer.
Cover with sauce (below)

1/2 cup brown sugar
1/4 cup vinegar
1 tsp prepared mustard
1/4 c barbecue sauce
1 tsp Worcestershire Sauce
Combine all ingredients and blend thoroughly.
Pour over meatballs

350 degrees
30 minutes

Serve over rice
Boboli Pear Tart

Preheat Oven to 350

2 tbsp butter, softened
1 tbsp flour
2 tbsp brown sugar
1 cup sliced almonds
12" Boboli Original Italian Pizza Crust
3 cups pears, pared, 1/4 inch slices
3 tbsp sugar
1 tbsp fresh lemon juice

Combine butter and flour, mixing well. Spread over pizza crust leaving a 1" border.
Sprinkle brown sugar evenly over crust, spread sliced almonds over crust
Mix pears with sugar and lemon juice; arrange pear mixture over almonds
Bake 18-20 minutes on a baking sheet in lower 1/3 of oven. Cool slightly and serve
Makes 4-6 servings. (For 8" pizza crust, use 1/2 ingredients)

Thanks Sarah for showing me how to post!

Tuesday, February 9, 2010

Pepper Steak

This is an Asian flavored dish that the Hubster rated this 3.5 stars out of 5. I gave it a solid 4.

Pepper Steak*

1 lb sirloin or round steak
Nonfat nonstick cooking spray
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
2 tablespoons soy sauce
1/2 cup cooking wine (any kind)**
1 teaspoon minced garlic
1 can (10 1/2 ounces) beef broth
2 tablespoons cornstarch
1/4 cup water

Slice steak into thin strips, across grain. Spray large skillet with cooking spray and place over medium-high heat. Saute green and red pepper and onion slices, stirring often, for 3 to 4 minutes. Remove from skillet and set aside. Quickly brown steak strips in hot skillet, stirring and turning as they cook. Lower heat and add soy sauce, cooking wine, and garlic to skillet. Simmer 10 minutes, then add beef broth and return vegetables to skillet. Simmer 5 minutes. Mix cornstarch and water together, then add to skillet, stirring to thicken. Serve over rice.

Recipe makes 6 servings

168 Calories
19.6 g Protein
9.3 g Carbohydrate
3.2 g Fat
1.12 g Saturated fat
44 mg Cholesterol

Diabetic exchanges: Lean protein, 2; vegetable, 2

I served this with steamed carrots, and since I'm not sure if the rice is included in the calories so I'll say the entire dinner was about 300 calories.

*Recipe from Real Food for people with Diabetes by Doris Cross with Alice Williams

**This can be bought at the local liquor store. The unused portion does need to be refrigerated as it will turn to vinegar and go moldy within a few days.

Thursday, February 4, 2010

Banana Bread

- Susan Adair

One of the more reliable banana bread recipes I've found when you've got 3 overly ripe bananas you don't want to toss. I'd love to experiment with other recipes you've found tried and true, though...

3 large ripe bananas
1/2 cup brown sugar

2 beaten eggs

2 cups flour
1 tsp. baking soda
1/2 tsp. salt

Combine all then add 1/2 cup melted shortening (and nuts... if your Picky likes nuts in his bread). Bake at 325F for 1 hour. Makes 1 loaf (or 6 small loaves).

The recipe doesn't specify a greased/ungreased pan. I go ungreased and it seems to turn out okay.

This is what it looks like when Mr. Picky (who DOESN'T LIKE end pieces) gets to it before I do. He also likes to see how much of the top bits he can scalp off before I come over and slap his little hand, as you can plainly see...

Hubby Score: ****

Tuesday, February 2, 2010

Spinach Fettuccine in Cheese Sauce

I made this dish about a week ago and Mr. Picky II and I both only rate it 2 out of 5 stars. It wasn't terrible, but not something I'm going to add to the normal rotation. I'll probably pull it out again when we are dying for something different to eat.

Spinach Fettuccine in Cheese Sauce

1 1/4 c part-skim ricotta cheese
1 c fat-free milk
1 1/2 c shredded part-skim mozzarella cheese
1/4 c grated nonfat Parmesan cheese
2 T margarine
4 garlic cloves, crushed
Two 10-ounce boxes frozen chipped spinach, thawed and squeezed dry
3 cups hot cooked spinach fettuccine

1. In a food processor or blender, combine the ricotta, milk, mozzarella and Parmesan; puree.

2. In a large nonstick skillet over low heat, melt the margarine. Saute the garlic until deep brown, 4-5 minutes; keep the heat low so it doesn't burn.

3. Add the cheese mixture and spinach to the garlic; cook stirring, until heated through. Ad the fettuccine; toss gently to coat.

Per serving: 335 Calories, 13 g Total fat, 6 g Saturated Fat, 57 mg Cholesterol, 462 mg Sodium, 30 g Total Carbohydrate, 2 g Dietary Fiber, 26 g Protein, 627 mg Calcium.

Recipe from the Weight Watchers Cookbook and worth 7 points per serving.

I served this with salad, french bread, and milk bringing the calorie total right around 600.

Friday, January 22, 2010

Cajun Potatoes

These are a great side dish to anything really... well, except for pasta.


2 1/2 pounds medium red potatoes
1/4 C olive oil
1 garlic clove, minced
1 t salt
1/2 t paprika
1/2 t cayenne pepper
1 1/2 t garlic salt
1/2 t pepper
2 T minced fresh parsley

1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, garlic, salt, paprika, cayenne, garlic salt, and pepper; add potatoes and toss to coat. Place in greased roasting pan.
2. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

Tyler gave this 4 stars. It may be a little spicy so adjust the spices at your leisure. Also, has the original version of this. I just took out the shallots and added the garlic salt.

Tuesday, January 19, 2010

Chicken-Fried Chicken with Cream Gravy

This is the last recipe from "Real Food for People with Diabetes" by Doris Cross with Alice Williams, well the last one for now.

Hubby really liked this one, it was his favorite with five out of five stars. I didn't like it so much and would probably give it three out of five stars.

Chicken-Fried Chicken with Cream Gravy

Nonfat nonstick cooking spray
4 boneless, skinless chicken breasts (3 ounces each)
2 egg whites, slightly beaten
2 cups crushed cornflakes
Salt and black pepper, optional

4 tablespoons flour
1 cup fat-free chicken broth
1/2 cup evaporated skim milk
1 cup skim milk
2 teaspoons dry butter flavor sprinkles
Salt and black pepper, optional

Spray large skillet with cooking spray. Lightly pound each chicken breast until thin and tenderized, then dip in egg whites and roll in cornflakes. Place chicken in skillet and brown slowly, turning only once, over low heat because they burn easily over higher heat. Remove from skillet when thoroughly cooked and sprinkle with salt and pepper, if desired. Add flour to skillet and brown over medium heat, stirring occasionally. This also burns easily, so be vigilant. When flour is browned, remove from heat.

In medium bowl, combine chicken broth, evaporated skim milk and regular skim milk, and butter flavor sprinkles. Using a whisk, add to flour in skillet while still removed from heat. Return skillet to medium heat and continue to stir until gravy thickens. Add salt and pepper, if desired. Serve hot gravy over chicken breasts.

Makes 4 servings.

Each serving has:

435 calories
38.4 g protein
61.9g carbohydrate
3.3g fat
.99 g saturated fat
75 mg cholesterol

diabetic exchanges: Lean protein, 4; starch, 2; skim milk, 1/2

I served this with corn, milk, and rolls for a total of about 600 calories.

Tuesday, January 12, 2010

Ultra Lowfat Lasagna

This recipe was delicious! Hubby gave it 4 out of 5 stars but I would give it 5 myself!

Ultra Lowfat Lasagna*

Nonfat nonstick cooking spray
1/2 pound ground turkey breast
1 jar (26 ounces) lowfat pasta sauce (2 grams of fat or less per 1/2 cup serving)
1 cup sliced fresh mushrooms
3 tablespoons dry onion flakes
2 cloves fresh garlic, pressed
2 teaspoons parsley
1/2 teaspoon oregano
1/4 of fell pepper, chopped fine
1 carton (16 ounces) 1-percent cottage cheese (I couldn't find 1% so I used skim)
1/2 cup fat-free liquid egg product
6 oven-ready lasagna noodles
1 cup grated mozzarella cheese
3/4 cup fat-free sour cream
1/3 cup fat-free Parmesan cheese
salt and black pepper

Preheat oven to 350 degrees F

Spray skillet with nonstick cooking spray. Brown ground turkey breast, then add pasta sauce, mushrooms, onion flakes, garlic, parsley, oregano, and bell pepper. Simmer and stir occasionally over low heat for about 10 minutes.

In medium bowl, combine cottage cheese and egg product, and stir.

Spray 11x7 inch glass baking dish with cooking spray. Place on layer of oven-ready noodles on the bottom. Add half of meat mixture, then add another layer of noodles. Pour cottage cheese mixture in next. Add a layer of grated fat-free mozzarella cheese and then sour cream. Add another layer of noodles and top with the remaining meat mixture. Top entire casserole with Parmesan and mozzarella cheese. Sprinkle with salt and pepper.

Bake at 350 degrees F for 1 hour.

Makes 8 servings (My serving didn't scoop up nicely, my Dad did it and has no feeling in his hand, but each serving is PLENTY of food!)

Nutritional information per serving
266 Calories
26.4 g Protein
32.3 g Carbohydrate
3.1 g Fat
1.12 g Saturated fat
24 mg Cholesterol

Diabetic exchanges: Starch, 1.5; lean protein, 2; vegetable, 2

I served this with salad, french bread, and a glass of skim milk. This brought the whole meal's calories to just about 600!

* From "Real Food for People with Diabetes" by Doris Cross with Alice Williams

Honey Mustard Vinaigrette

I found a promising website for vinaigrette recipes:

We tried the Honey Mustard one this week. It is as follows:

2 tsp. dijon mustard
1 clove garlic, minced (or less than 1/4 tsp garlic powder)
1 tsp. salt
1/4 tsp. pepper
1 cup vegetable oil (we used olive oil)
1/2 cup cider vinegar
1/2 cup water
2 tbs. honey

Whisk together the mustard, garlic, salt, and pepper.
Gradually whisk in the rest until it is thick and smooth.
NOTE: This makes TONS of salad dressing. I'd caution you to HALF this recipe upon first trial, unless you're eager to use an entire cup of oil. Yum-o.

Mr. Picky #1 LOVED this. He said it was even better the 2nd day after it'd had time to marinade itself in the fridge. We poured some of it over fried vegetables the next night, which was quite awesome as well. Highly recommended.
p.s. I stole this picture from online. It doesn't really look like this. I just like representational images. :)

Hubby Score: ***** (wow!! Five stars!!)

Tuesday, January 5, 2010

Paprika Chicken

I tried this recipe on Sunday and it was a pretty big hit.

Paprika Chicken*

1/3 C flour
1 T paprika
1/2 t salt
1/8 t pepper
Nonfat nonstick cooking spray
4 boneless, skinless chicken breasts (3 oz each)
1 large onion, chopped
2 1/2 C fat-free chicken broth
1 chicken bouillon cube, dissolved in 1/2 cup hot water
1/2 cup light sour cream
2 T flour

Mix 1/3 cup flour, paprika, salt, and pepper. Spray large skillet well with cooking spray and heat over medium-high heat. Coat chicken breasts in flour mixture and brown on both sides in heated skillet. Cover chicken breasts with chopped onion. Pour 1 cup chicken broth and the bouillon over chicken and onions. Cover skillet and reduce heat to low. Simmer until chicken is done, 20 to 30 minutes.

Place cooked chicken on hot platter. Add remaining 1 1/2 cups chicken broth and sour cream to drippings in skillet. Stir well over medium heat. Use a whisk or fork to stir in 2 tablespoons flour. Continue stirring until thickened. Pour over chicken. Serve over rice.

I also served rolls and peas with the meal and it rounded it out quite nicely. I didn't check to see exactly how many calories the entire meal had, but it was around 500.

Here is the nutrition information for the chicken alone.

272 Calories
7.2 g Fat
31.4 g Protein
3.19 g Saturated fat
19.1 g Carbohydrate
85 mg Cholesterol

Diabetic exchanges: Lean meat, 4; starch, 3/4

Hubby score: ****

*Recipe from "Real Food for People with Diabetes" by Doris Cross with Alice Williams