Sunday, February 25, 2007
Crock Pot Cherry Pork Chops 6 pork chops, cut 3/4" thick Salt Ground black pepper 1/2 can (21 oz.) cherry pie filling (1 cup) 2 tsp. lemon juice 1/2 tsp. instant chicken bouillon granules 1/8 tsp. ground mace Fresh parsley, chopped Trim excess fat from pork chops. In a large skillet, sauté trimmings until about 1 tablespoons of fat accumulates. Discard the remaining trimmings. Brown pork chops in the not fat. Sprinkle each chop with salt and pepper. Add to a crock pot, cherry pie filling, lemon juice, chicken bouillon granules, and grand mace; mix well. Place the browned chops atop cherry mixture. Cover and cook on LOW heat setting for 4 to 5 hours. Place chops on a warm serving platter. Pour some of the cherry sauce over; pass the remaining sauce. Garnish with parsley, if desired. Serves: 6. Sayings Weblog Awards
Tuesday, February 20, 2007
Cottage Cheese Pancakes From Dr. Weil 1 Serving These are high-protein pancakes and quite a treat! Prep time: 10 minutes Start to finish: 10 minutes 1 egg 1/2 cup lowfat cottage cheese 1 tsp canola oil 3 Tbsp whole wheat flour 1. In a small bowl, beat the egg with a whisk until creamy. 2. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well. 3. Add the oil and flour. Mix well. 4. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-3 minutes on each side, or until lightly browned. 5. Serve with applesauce, apple butter or your favorite whole fruit jam. Nutritional Information Per serving: 272 calories 11 g total fat (3 g sat) 217 mg cholesterol 20 g carbohydrate 23 g protein 3 g fiber 523 mg sodium Pancake Recipes for Pancake Day Cleanup Awards.
Monday, February 19, 2007
Carnival of the Recipes Kevin of Technogypsy has been working hard to make sure we all have great new (themeless) recipes to try this week, and the Carnival of the Recipes is now up for your viewing pleasure: Next week's Carnival will be hosted by Slow Cooker Recipes. Submit your favorite slow cooker or crockpot recipes to recipe.carnival (at) gmail.com by noon CST on Saturday. Also, tomorrow is "Pancake Day" so try these pancake recipes: Pancake Day Recipes
Thursday, February 15, 2007
Spaghetti With Shrimp 3 Tablespoons Olive Oil 12 oz. Shrimp - Cleaned & Deveined 2 Garlic Cloves - Finely Chopped 1/3 Cup Brandy 4 Cups Canned Tomatoes - Chopped 2-3 Tablespoons Heavy Cream 1 Pound of Spaghetti 1 Small Bunch of Fresh Parsley - Finely Chopped Salt & Pepper - To Taste Dash of Red Pepper Flakes Heat oil in heavy skillet over medium heat. Put pasta on to cook while doing this. Add shrimp and cook 1-2 minutes until pink, then remove into a separate dish. Add garlic & stir once or twice. Next, add the brandy and cook till reduced by half. Add tomatoes, salt & pepper & red pepper flakes, and cook uncovered over medium heat 5-6 minutes. Stir in the cream, lower heat & mix in shrimp just until just heated through. Mix shrimp sauce with cooked pasta, and serve with parsley sprinkled over top.
Townhouse Chicken Ingredients 4 skinless, boneless chicken breast halves (1 pound total) 1-1/2 cups sliced fresh mushrooms 1 clove garlic, minced 2 tablespoons butter or margarine 1 tablespoon all-purpose flour Dash white pepper 1 cup milk 4 ounces process Swiss cheese slices, torn Hot cooked rice or wild rice mix 1 cup bottled Italian salad dressing Directions 1. Place chicken in a plastic bag set in a shallow dish. Pour Italian dressing over chicken. Close bag. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning the bag occasionally. 2. Drain chicken, discarding marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until no longer pink and juices run clear, turning once. 3. For sauce: In a medium saucepan, cook mushrooms and garlic in butter or margarine until mushrooms are tender, stirring occasionally. Stir in flour and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cheese and stir into the sauce until cheese is melted. 4. To serve, spoon hot cooked rice onto warm serving plates. Arrange a chicken breast half on each. Ladle sauce over all. Makes 4 servings.
Chicken-Shrimp Jambalaya for Slow Cooker - 41g Carbs, 6g Fiber, 8g Sugar From: www2.kelloggs.com Preparation Time: 20 minutes Total Time: 3 hours 10 minutes Servings: 6 1 can (14. oz) no-salt-added diced tomatoes 1 can (1 oz) reduced-sodium chicken broth 1 1/2 cups Complete Wheat Bran Flakes, crushed (about 3 cups cereal) 1 cup chopped onion 1/3 cup no-salt-added tomato paste 1 Tbsp Cajun seasoning 2 tsp Worcestershire sauce 1 1/4 lb skinless, boneless chicken thighs 1/4 lb fully cooked smoked turkey sausage, cut into 1/4-inch slices 1 1/4 cups instant brown rice 1/2 lb frozen, cooked, peeled and deveined shrimp, thawed 1 cup chopped green bell pepper 1. In 4-to 5-quart crockery cooker, combine undrained tomatoes, broth, cereal, onion, tomato paste, Cajun seasoning and Worcestershire sauce. 2. Trim fat from chicken. Cut into 1-inch pieces. Stir chicken and sausage into tomato mixture. 3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 4. Stir in rice, shrimp and pepper. Cover and let stand for 20 minutes or until rice is tender. Serve with vegetables, such as sugar snap peas, if desired. Yield: 8 cups *NOTE: The shrimp is added near the end of the cooking time because it will get tough if left in the slow cooker for the entire time. Serving Size: 1 1/3 cups Nutrition Information: 360 Calories, 70 Fat Calories, 8g Total Fat, 2g Sat Fat, 145mg Cholesterol, 41g Carbs, 6g Fiber, 8g Sugar, 34g Protein Famous Quotes Famous Quotes Famous Quotes Famous Recipes Heroes Quotes
Monday, February 12, 2007
Valentine's Day Recipes The Valentine's Day Carnival of the Recipes is up at Morning Coffee Hearts-Full-of-Love Pre-Valentine's Day Carnival of the Recipes This week for your gustatory pleasure we have a bevy of treats guaranteed to make your heart go pitter pat, whether you to cook, or to eat, or both! Sweets for Your Sweetie (or your own Sweet Tooth) Slow Cooker Recipes will be hosting in a couple of weeks so get out your crock pot or slow cooker and get something spectacular cooked up for the Slow Cooker and Crockpot Carnival of the Recipes. Blog Awards Arizona Biotech
Tuesday, February 06, 2007
ONE POT SLOW CooK MEAL IN ONE 6 skinless, boneless chicken breast halves 1 can condensed cream of chicken soup 1 can condensed cream of mushroom soup 1 can condensed cream of celery soup 1 can cream of Brocolli soup 1 can mushroom stems and pieces 1 onion chopped fine 1 cup shredded broccoli slaw mix from produce dept 1 large can evaporated milk 1 1/4 cup wild,brown or yellow rice NOT INSTANT OR QUICK Cut chicken breasts into large chunks. Place ALL in a slow cooker. MIX WELL Cook on high for 3-4 hours or until rice amd chicken are tender.
Sunday, February 04, 2007
DIABETIC HERB POPOVERS YIELD: 6 popovers 1 cup bread flour 1 cup skim milk 1 egg 2 egg whites 2 teaspoons vegetable oil 1 teaspoon dried dillweed 1/4 teaspoon salt Vegetable cooking spray 1 Combine first 7 ingredients in a medium bowl; beat at low speed of an electric mixer just until blended and smooth. 2 Fill six 6-ounce custard cups coated with cooking spray three-fourths full. Bake at 425* for 25 to 30 minutes or until crusty and dark brown. Serve immediately. Yield: 6 popovers. EXCHANGES PER POPOVER 1 Starch 1/2 Fat PER POPOVER: Calories 131 Carbohydrate 18.8g Protein 6.4g Fat 3.1g Cholesterol 38mg Fiber O.7g Sodium 148mg Parmesan Popovers: Substitute 1 teaspoon dried basil for dillweed. Stir 2 tablespoons grated Parmesan cheese into batter just before filling custard cups. Proceed with recipe as directed. Yield: 6 popovers. This variation has about the same amount of carbohy�drate as the Herb Popovers and is counted as 11/2 Starch and 1/2 Fat Exchange
DIABETIC ANGEL BISCUITS 1 package active dry yeast 2 tablespoons warm water (105° to 115°) 1 cup nonfat buttermilk 2 1/2 cups all-purpose flour 11/2 teaspoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3 tablespoons margarine Vegetable cooking spray 1 Combine yeast and warm water in a small bowl; let stand 5 minutes. Add buttermilk, stirring well. 2 Combine flour and next 4 ingredients in a large bowl; cut in margarine with pastry blender until mixture is crumbly. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. 3 Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 10 to 15 minutes. Bake at 400° for 10 to 12 minutes or until biscuits are golden. Yield: 1 dozen. YIELD: 1 dozen biscuits EXCHANGES PER BISCUIT: 1 1/2 Starch 1/2 Fat PER BISCUIT: Calories 132 Carbohydrate 21.8g Protein 3.7 g Fat 3.2g Cholesterol1mg Fiber O.9g Sodium 179mg Famous Quotes Famous Quotes
DIABETIC SHREDDED WHEAT PANCAKES YIELD: 8 pancakes 3/4 cup all-purpose flour 1/2 cup crushed shredded whole wheat cereal biscuits 1 tablespoon baking powder 2 teaspoons granulated sugar substitute (such as Sugar Twin) 1/4 teaspoon salt 1 egg, beaten 1 cup skim milk 1 tablespoon vegetable oil Vegetable cooking spray 1 Combine first 5 ingredients in a medium bowl; make a well in center of mixture. 2 Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened. 3 For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Fresh Strawberry Sauce, if desired. Yield: 8 (4� inch) pancakes. EXCHANGES PER PANCAKE: 1 Starch 1/2 Fat PER SERVING: Calories 90 Carbohydrate 13.2g Protein 3Ag Fat 2.6g Cholesterol 28mg Fiber 0.6g Sodium 98mg Famous Sayings
DIABETIC FRESH STRAWBERRY SAUCE YIELD: 1 cup 1/2 cup water 1 teaspoon cornstarch 1 cup fresh strawberries, sliced 2 teaspoons granulated sugar substitute (such as Sugar Twin) 1/8 teaspoon almond extract 1 Combine water and cornstarch in a small saucepan. Add strawberries and sugar substitute; cook over medium heat, stirring con� stantly, until thickened and bubbly. Stir in almond extract. Yield: 1 cup. EXCHANGES PER TABLESPOON: Free PER SERVING: Calories 3 Carbohydrate 0.7g Protein O.Og Fat O.Og Cholesterol Omg Fiber 0.2g Sodium Omg Famous Quotes