Monday, April 20, 2009

Cinnamon Apple Brunch Bake

Cinnamon Apple Brunch Bake Wake up the family with the wonderful aroma of Cinnamon-Apple Brunch Bake. The flavor is equally as scrumptious. Prep: 10 min - Cook: 40 min 3 tablespoons butter 1/2 cup light brown sugar 1 can (21 ounces) apple pie filling 2 teaspoons McCormick® Ground Cinnamon 1 1/2 teaspoons McCormick® Pure Vanilla Extract 1 can (12 ounces) refrigerated biscuits 1/2 cup chopped nuts 1. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish. 2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts. 3. Bake at 350°F for 35-40 minutes. Let stand 5 minutes. Serve warm. Makes 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Wednesday, March 11, 2009

Arizona Chili Cheese Crisps

Arizona Chili Cheese Crisps Vegetable oil 4 (8") soft taco flour tortillas 1 cup shredded Cheddar cheese 1/2 cup salsa, drained 1/4 cup diced green chilies 1/4 cup grated Parmesan cheese Heat oven to 350º F. In large skillet, heat 1 inch vegetable oil to 360º F. Fry tortillas, one at a time, until golden brown on both sides. Drain on paper towels.* Place tortillas on large baking sheet. Sprinkle each with 1/4 cup shredded cheese, 2 tablespoons salsa, 1 tablespoon chilies and 1 tablespoon Parmesan cheese. Bake 8 to 10 minutes or until cheese is melted. To eat, break into pieces. Makes 4 large appetizer servings. Note: Can be made ahead up to 8 hours. Cover loosely; let stand at room temperature. Nutrition (per serving) 360 Calories, 25 g Fat, 13 g Protein, 35 mg Cholesterol, 23 g Carbohydrates, 590 mg Sodium, 190 mg Potassium. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, March 02, 2009

Zucchini-Mozzarella Casserole

Zucchini-Mozzarella Casserole - 5 WW Points Yield: 4 Servings 1 tb Margarine + 1 ts Margarine 4 c Zucchini; thinly sliced 1/2 c Onions; chopped 2 tb Parsley flakes; 1/8 ts Garlic powder; 1/2 ts Dried oregano; 1/4 ts Dried basil; Salt and pepper to taste; 2 Eggs; slightly beaten 6 oz Mozzarella; shredded 1 ts Dijon mustard; Melt margarine in a large nonstick skillet over medium heat. Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp. Remove from heat. Preheat oven to 350. Add seasonings to zucchini mixture. In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined. Pour into a casserole dish that has been sprayed with a nonstick cooking spray. Bake 35 minutes, or until lightly browned. Per serving: 13g protein, 6g fat, 9g carb., 282mg sodium, 170mg chol., 207 calories. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, February 06, 2009

Famous Autumn Potato Salad

Autumn Potato Salad Cut into cubes: 2 cups Yukon gold potatoes, unpeeled 2 cups sweet potatoes, peeled 2 cups rutabaga, peeled 2 cups parsnips, peeled Toss and roast with: 2 TB olive oil 1 tsp. salt 1/2 tsp. black pepper Combine and set aside: 1/2 cup celery root, peeled, julienne 2 TB apple cider vinegar Sauté: 4 slices thick sliced bacon, chopped ~~~Vinaigrette~~~ Sauté in 1 TB reserved bacon fat: 1/2 cup yellow onion, diced Deglaze pan and reduce: 1/3 cup apple cider vinegar 1 Tb brown sugar 2 tsp. Dijon mustard Salt and black pepper, to taste Garnish: 1/4 cup scallions, thinly sliced 1 Preheat the oven to 425° F. Cut the potatoes, sweet potatoes, rutabaga, and parsnips into similar-sized chunks (about 1"). 2 Toss vegetables in 2 TB olive oil, salt, and pepper. Spread on baking sheets—don’t crowd or they’ll steam, not brown. Roast 20–25 minutes. 3 While vegetables roast, peel the celery root, cut into 1/2" thick rounds, then slice into julienne sticks. Toss in vinegar to prevent browning. 4 Dice the onion. Then chop the bacon into large pieces. Sauté the bacon over medium heat until it is crisp, 8–10 minutes. 5 Remove bacon and drain on a paper towel-lined plate. For the vinaigrette, pour off all but 1 TB fat; sauté onion in fat until soft, 5–7 minites/ 6 Deglaze pan with vinegar, scraping to remove browned bits. Stir in sugar, mustard, salt, and pepper. Simmer 2–3 minutes until reduced. 7 Transfer roasted vegetables to a large mixing bowl. Pour the vinaigrette over vegetables, add bacon pieces, and toss well to combine. 8 Garnish the salad with scallions. Makes: 8 cups. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Wednesday, April 23, 2008

Chocolate Angel Pie

Chocolate Pie Recipe - Chocolate Angel Pie

Ingredients: 4 eggs 1 cup sugar 1/4 cup cornstarch 2-1/2 cups half-and-half, light cream, or whole milk 3 ounces unsweetened chocolate, chopped 1 tablespoon butter or margarine 2-1/2 teaspoons vanilla 1/2 teaspoon cream of tartar 1/2 cup sugar Baked 9-inch pastry shell

Directions: 1. Preheat oven to 325 degrees F. Separate egg yolks from whites; set whites aside for meringue. Place yolks in a small bowl; set aside. 2. For filling, in a medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to hot mixture in saucepan. 3. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the vanilla. Cover and keep filling warm. 4. For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed for five minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. 5. Pour warm filling into baked pastry shell. Spread meringue over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.

Makes 8 servings.

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Wednesday, April 09, 2008

Angel Hair Pasta With Cilantro Sun Dried Tomatoes And Feta

Angel Hair Pasta With Cilantro Sun Dried Tomatoes And Feta

8 ounces sun-dried tomatoes in oil -- coarsely chopped

2 tablespoons olive oil -- from tomatoes

8 ounces feta cheese -- crumbled

1 bunch fresh cilantro -- coarsely chopped

4 ounces angel hair pasta -- cooked

Combine first 3 ingredients and set aside. Cook pasta according to directions and toss with the tomatoes, cilantro and feta cheese. Serve warm or cold.

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Linguine with Tomatoes & Basil

Famous Recipe - Linguine with Tomatoes & Basil

6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces

1/2 cup extra-virgin olive oil

1 cup fresh basil leaves, cut into strips

1 cup freshly grated parmesan cheese

3/4 cup sliced black olives

1/2 cup sliced pimiento-stuffed green olives

4 cloves garlic, minced

Salt to taste

1 teaspoon coarsely ground pepper

1 (16-ounce) package uncooked linguine pasta

Freshly grated parmesan cheese

In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives, green olives, garlic, salt, and pepper; stir until blended. Cover and let stand at room temperature 2 hours. Cook pasta according to package directions; drain and return to pan. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with additional parmesan cheese. Makes 4 to 6 servings.

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Friday, April 04, 2008

Turkey and Fruit Pasta Salad

Turkey and Fruit Pasta Salad

1 cup dry gemelli pasta or 1 1/3 cups corkscrew macaroni 1 1/2 cups chopped cooked turkey or chicken 2 green onions, sliced 1/3 cup fresh lime or lemon juice 1/4 cup vegetable oil 1 tablespoon honey 2 teaspoons snipped fresh thyme or 1/2 teaspoons dried thyme, crushed 2 medium nectarines or plums, sliced 1 cup halved fresh strawberries Cook pasta according to package directions, preferably al dente (firm tothe bite). Drain, rinse with cold water and drain again. In a large mixing bowl, combine pasta, turkey, and green onions. Toss to combine. For dressing, in a screw-top jar, combine lime or lemon juice, oil, honey and thyme. Cover and shake well. Pour dressing over pasta mixture;toss to coat. Cover and chill for 4 hours or overnight. Just before serving, add the nectarines or plums and strawberries. Toss gently to combine. Makes 4 servings.

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Seafood Wrap Sandwiches

Seafood Wrap Sandwiches

Ingredients 4 (10-11") flour-tortilla wraps, any flavor 4 large lettuce leaves 1 lb. deli-style seafood salad Sliced avocado, red onion Directions Line tortillas or wraps with lettuce. Spoon seafood salad down middle. Top with avocado and onion. Roll tortillas around filling, then wrap a 12x6" sheet parchment or waxed paper around each for easyeating. Makes 4 servings Nutrtional Info Per Serving: 430 cal, 11 g pro, 43 g car, 3 g fiber,23 g fat (3 g saturated fat), 17 mg chol, 899 mg sod.

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