tag:blogger.com,1999:blog-47407479836446433492024-02-18T21:14:39.533-08:00Collecting Recipes and Cookbookslovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-4740747983644643349.post-35826205815598519602009-10-18T00:05:00.000-07:002009-10-18T00:05:00.154-07:00*Green Bean Bake*Hello everyone! Today's recipe is Green Bean Bake. This is a lot like the old fashioned Green bean casserole, except this has cheese instead of milk. My friends just love this casserole when they come over for dinner. After the first time they ate it they requested it a lot. Well enjoy!<br /> <br /> *Green Bean Bake*<br /><br />Servings: 6<br /><br />2 9 Oz. Pkg. Frozen French Cut Green Beans, Drained<br />1 10¾ Oz. Can Condensed cream Of Mushroom Soup<br />½ Cup <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Cheddar</span> Cheese, Shredded<br />1 2 Oz. Jar. Diced Pimiento, Drained<br />1 2.8 Oz. Can French's-Fried Onions<br /><br />Preheat oven at 350°F.<br />Cook green beans according to package instructions; drain well.<br />In a casserole dish the soup, cheese, and pimiento. Mix in green beans and bake for 20 to 25 minutes or until bubbly. Sprinkle with french fried onions and bake for 5 more minutes. Serve and enjoy!<br /><br />Per Serving: 211 Cal (64% from Fat, 8% from Protein, 28% from <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Carb</span>); 4 g Protein; 15 g Tot Fat; 7 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 14 g <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Carb</span>; 2 g Fiber; 3 g Sugar; 91 mg Calcium; 0 mg Iron; 235 mg Sodium; 12 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-21998599155822298842009-10-17T00:05:00.000-07:002009-10-17T00:05:00.170-07:00*Alfredo Green Beans* (Diabetic)Hello everyone! Today's diabetic recipe is Alfredo Green Beans. This one is a good one for the holiday's. This is low-fat, low-sodium, and low-carb. Once you subtract the fiber from the carbs, it's only 10 carbs. Well enjoy!<br /><br /> <br /> *Alfredo Green Beans*<br /><br />Servings: 8<br /><br />1 cooking spray<br />5 Cups Snap green Beans, cut frozen, 20 Oz.<br />1½ Cups red bell peppers, chopped,<br />2 medium peppers10 Oz. Alfredo Sauce, light, refrigerated<br />1 Cup onion, chopped, 1 large<br />¾ Cup Almonds, Chopped<br />¼ Tsp. garlic salt<br />½ Cup Croutons, Seasoned,parmeson Flavor, Crushed<br /><br />Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Mix in a large bowl all ingredient, except croutons. Spoon bean mixture into prepared slow cooker.<br />Cover and cook, low-heat setting for 5 to 6 hours or high-heat setting for 2 1/2 to 3 hours. Serve and sprinkle each serving with croutons. Enjoy!<br /><br />Per Serving: 133 Cal (46% from Fat, 15% from Protein, 39% from Carb); 5 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 14 g Carb; 4 g Fiber; 3 g Sugar; 72 mg Calcium; 2 mg Iron; 22 mg Sodium; 0 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-88839044526562427262009-10-15T00:05:00.000-07:002009-10-15T00:05:00.893-07:00*Eggnog*Hello everyone! Today's recipe is an old fashioned Eggnog. We serve this to company during the holiday's. Home made is always better than store bought. Well enjoy!<br /> <br /> *Eggnog*<br /><br />Servings: 10<br /><br />Note: This is custard based Serves 10, 4 oz. each. If you add the Rum you get about 2 more servings.<br /><br />4 Cup milk<br />1/8 Tsp. cloves, Or Less<br />1/4 Tsp. cinnamon<br />1 Tsp. vanilla<br />12 egg yolks<br />1 1/2 Cups sugar<br />4 Cups light cream<br />¼ Tsp. ground nutmeg<br />2 Tsp. vanilla<br />2 1/2 Cups light rum, Optional<br />12 egg whites<br />¼ Cup Sugar<br /><br />Combine milk, cloves, cinnamon and the 1 tsp. of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil. In a large bowl, Whisk egg yolks and sugar together until fluffy. Slowly whisk the hot milk mixture into the egg yolks, a little at a time. Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil. Strain into a large pitcher, cover and let cool for about an hour. Stir in cream, nutmeg, and 2 tsp. of vanilla. Stir in rum, if desired. Beat egg whites until stiff and slowly add the 1/4 c sugar. Gently fold into the egg nog. Refrigerate overnight. Serve and enjoy!<br />Light Rum is not included in nutrition value:<br />Per Serving: 362 Cal (64% from Fat, 20% from Protein, 16% from Carb); 18 g Protein; 25 g Tot Fat; 13 g Sat Fat; 8 g Mono Fat; 2 g Poly Fat; 14 g Carb; 0 g Fiber; 13 g Sugar; 256 mg Calcium; 1 mg Iron; 269 mg Sodium; 314 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-12654233836378710522009-10-14T00:05:00.000-07:002009-10-14T00:05:00.947-07:00*Holiday Eggnog* (Diabetic)Hello everyone! Today's diabetic recipe is Holiday Eggnog. With the holiday's coming up, I thaught I should start posting a beverage for all of you. This one is one of the more popular ones. Enjoy!<br /> <br /> *Holiday Eggnog*<br /><br />Servings: 8<br /><br /> This is nonalcoholic, but if you want alcohol in this add 1 to 3 tablespoon of light rum and 1 to 3 tablespoons of bourbon. This is low-fat and low-carb.<br /><span style="color:#ff0000;"></span><br />2 Cups skim milk+<br />2 Cups Skim Milk, For Later, Chilled<br />2 Tbls. cornstarch<br />½ Cup Splenda, Or More<br />1 8 Oz. Carton Frozen Egg Product, Thawed<br />1 Tsp. vanilla Extract<br />½ Tsp. ground cinnamon<br />¼ Tsp ground nutmeg<br /><br />In a medium saucepan mix together 2 cups milk, cornstarch, and Splenda; heat to boiling. Boil for 1 minute, stirring constantly.JIn a bowl mix about half of the milk mixture into egg product; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly. Remove from heat; stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled. Stir 2 cups chilled milk into custard mixture; serve in small glasses. Sprinkle with nutmeg. Makes 8 4oz.servings.<br /><br />Per Serving: 86 Cal (28% from Fat, 31% from Protein, 41% from Carb); 7 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 9 g Carb; 0 g Fiber; 0 g Sugar; 156 mg Calcium; 1 mg Iron; 94 mg Sodium; 110 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-38160215249689650582009-10-13T00:05:00.000-07:002009-10-13T00:05:00.280-07:00*Lime Zingers*Hello everyone! Today's recipe is Lime Zingers. The hazelnuts and taste of lime with a sweetness in these cookies and with the frosting , sooooooooooo gooood! Enjoy!<br /> <br /> *Lime Zingers*<br /><br />Servings: 72 cookies<br /><br />Cookies:<br />1 Cup Butter<br />½ Cup Sugar<br />3 Tsp. Lime Zest, Finely Shredded<br />¼ Cup Lime Juice,<br />2 Limes<br />1 Tsp. Vanilla Extract<br />2¼ Cups All Purpose Flour<br />¾ Cup Hazelnuts, Finely Chopped<br /><br />Frosting:<br />4 Oz. Cream Cheese, Softened<br />1 Cup Powdered Sugar<br />1½ Tbls. Lime Juice<br />1 Tsp. Vanilla Extract<br />2 Or So Drops Food Coloring, To Desired Color<br /><br />Cookies:<br />Preheat oven at 350°F.<br />With an electric mixer, beat butter for 30 seconds. Add sugar and beat till combined. Beat in lime zest, lime juice, and vanilla. Beat in as much flour as you can, Stir in remaining flour and nuts.<br />Divide the dough in half. On a lightly floured surface roll each half of the dough to about ¼ inch thick. Cut into desired shapes, using 1 or 2 inch cookie cutters. Place on ungreased cookie sheets. Bake for 8 to 10 minutes or until a golden brown. Transfer to a wire rack till cool.<br /><br />Frosting:<br />With an electric mixer, beat the cream cheese, lime juice, and vanilla on medium speed till smooth. Tint the frosting with food coloring as desired.Frost cookies and enjoy!<br /><br /><br />Per Serving: 69 Cal (58% from Fat, 5% from Protein, 37% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 7 g Carb; 0 g Fiber; 3 g Sugar; 6 mg Calcium; 0 mg Iron; 5 mg Sodium; 9 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-82449307623576763482009-10-12T00:05:00.000-07:002009-10-12T00:05:00.565-07:00*Blissfully Chocolaty Cookies* (Diabetic)Hello everyone! Today's diabetic recipe is Blissfully Chocolaty Cookies. This recipe is different from most recipe's, no flour and very low in carbs and fat. Well enjoy!<br /><br />*Blissfully Chocolaty Cookies*<br /><br />Servings: 24<br /><br />½ Cup Unsweetened Cocoa Powder<br />1/8 Tsp. Salt½ Cup Splenda, Divided<br />3 Lg. Egg Whites<br />¼ Tsp. Cream Of Tartar<br />1 Tsp. Vanilla Extract1 Tbls. Powdered Sugar<br /><br />Preheat oven at 300°F.<br />Line 2 baking sheets with Tin Foil. Set aside.<br />In a bowl, sift together cocoa, salt, and ¼ cup of Splenda.<br />In a large bowl, Beat egg whites and Cream of Tartar with an electric mixer at medium speed, until soft peaks form. Beat in the remaining Splenda a little at a time, Until the meringue is glossy and stiff peaks form.<br />Fold in vanilla and cocoa mixture.Drop by rounded teaspoonfuls about 1" apart apart on the baking sheet.Bake, for chewy cookies, 25 minutes or for crisp cookies 40 minutes. Sprinkle with powdered sugar when cookies are cooled. Enjoy!<br /><br />Per Serving: 8 Cal (16% from Fat, 23% from Protein, 61% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 3 mg Calcium; 0 mg Iron; 20 mg Sodium; 0 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-21292846074660889872009-10-11T00:05:00.000-07:002009-10-11T00:05:00.075-07:00*Apple-Cheese Popovers*Hello everyone! Today's recipe is Apple-Cheese Popovers. These are pretty good and easy to make. You could make this into a diabetic recipe if you use low-fat ingredients instead and use unsalted butter, Enjoy!<br /> <br /> *Apple-Cheese Popovers*<br /><br />Makes 8 servings.<br /><br />Butter-flavored cooking spray<br />1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped<br />1/3 C. sharp cheddar cheese, shredded<br />2 large eggs<br />1 C. all-purpose flour<br />1/8 tsp. salt<br />1 C. low fat milk<br />1 Tbls. Butter, or margarine melted<br /><br />Preheat oven at 450*F.<br />Lightly coat 8 popover cups with cooking spray. Place 1 Tbls. each of the apple and cheese at the bottom of each popover cup. Sprinkle cinnamon over apple and cheese mixture. In a food processor or a blender, Mix eggs, flour, and salt. Process until well blended. While the machine is running, add milk and butter through the feed tube. Process until smooth. Fill the cup about two-thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350*F., and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.<br /><br />Per Serving: 134 Cal (35% from Fat, 18% from Protein, 47% from Carb); 6 g Protein; 5 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 15 g Carb; 1 g Fiber; 2 g Sugar; 92 mg Calcium; 0 mg Iron; 109 mg Sodium; 72 mg Cholesterollovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-50001272763800810092009-10-10T00:05:00.000-07:002009-10-10T00:05:00.237-07:00*Mocha Dream Puffs* (Diabetic)Hello everyone! Today's diabetic recipe is Mocha Dream Puffs. These are so good. You can serve these at party's or any time. They are really easy to make too. Well enjoy!<br /> <br /> *Mocha Dream Puffs* (diabetic)<br /><br />Servings: 8<br /><br />Cooking Spray<br />½ Cup Water<br />2 Tbls. Butter<br />½ Cup All-Purpose Flour<br />2 Eggs<br />1 1 Oz. Pkg. Sugar-Free Instant Chocolate Pudding Mix<br />2 Cups Non-Fat Milk<br />3 Tsp. Coffee Crystals<br /><br />Lightly coat a baking sheet with the cooking spray; set aside.<br />Pre heat oven at 400°F.<br />In a small sauce pan mix together the water and butter and bring to a boil. Add flour, stirring vigorously. cook and stir till mixture forms a ball. Let cool for 10 minutes. With a wooden spoon, add one egg at a time, beating well.<br />Drop eight mounds of mixture three inches apart on baking sheet.Bake in oven for thirty minutes or until golden brown.Transfer to a wire rack and cool. Cut puffs in half and remove soft dough from the inside.<br />For the filling: Meanwhile, stir coffee crystals into milk. Prepare pudding mix according to package directions using the coffee milk.Arrange puffs in an air tight container. Refrigerate until ready to serve.<br />To serve, spoon about 1/4 cup of pudding mixture into the bottom half of puffs. Place tops back on. If Desired, sprinkle with powdered sugar or cocoa powder. Enjoy!<br /><br />Per Serving: 119 Cal (35% from Fat, 16% from Protein, 49% from Carb); 5 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 14 g Carb; 0 g Fiber; 3 g Sugar; 135 mg Calcium; 0 mg Iron; 253 mg Sodium; 70 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-63210956102268865142009-10-08T00:05:00.000-07:002009-10-08T00:05:00.460-07:00*Supreme Biscuits*Hello everyone! Today's recipe is Supreme Biscuits. A friend of mine had Keith and I over for breakfast one morning and she served these biscuits with sausage gravy. These biscuits where so tender and flaky. I asked her for the recipe, so I want to share this recipe with you. Well enjoy!<br /><br /> *Supreme Biscuits*<br /><br />Servings: 10<br /><br />2 cups All-Purpose flour<br />1 tbls. Baking Powder<br />1 tbls. sugar<br />1/2 tsp. Cream of Tarter<br />1/4 tsp. Salt<br />1/2 cup Butter, or Margarine<br />2/3 cup milk<br /><br />Preheat oven at 450*F.<br />Combine flour, baking powder, sugar, cream of tarter, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and add milk all at once. Stir just until moistened.<br />Turn the dough out onto a floured surface Kneed dough 10 to 12 times<br />or until nearly smooth. Lightly roll dough out to 1/2 inch<br />thickness. Using a floured 2 1/2 inch biscuit cutter, cut out<br />biscuits.On an ungreased baking sheet, place biscuits 1 inch apart. Bake for<br />10 to 12 minutes or till golden brown. Remove biscuits from baking<br />sheet and serve them hot.Enjoy!<br /><br />Per Serving: 184 Cal (47% from Fat, 7% from Protein, 46% from Carb); 3 g Protein; 10 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 21 g Carb; 1 g Fiber; 3 g Sugar; 107 mg Calcium; 0 mg Iron; 216 mg Sodium; 26 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-71009542710856168332009-10-06T00:05:00.000-07:002009-10-06T00:05:00.439-07:00*Angel Biscuits* (Diabetic)Hello everyone! Today's diabetic recipe is Angel Biscuits. Occasionally biscuits are a great accommodation to a meal. These are good. You just have to remember to not over kneed them. If you do they come out hard and these biscuits should be flaky. Well enjoy!<br /><br /> *Angel Biscuits*<br /><br />Servings: 24 biscuits.<br /><br />5 cups all-purpose flour<br />2 tabls. Honey<br />3 tabls. baking powder<br />1 tsp. baking soda<br />1 tsp. salt<br />1 cup vegetable shortening<br />1 0.25-oz. pkg. active dry yeast, or 2 1/2 tsp. Bread Machine Yeast<br />3 tabls. warm water<br />2 cups buttermilk, or 1% milk<br /><br /><br />Preheat oven at 450F.<br />Grease a baking sheet and set aside. In a mixing bowl sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening to resemble small peas; set aside. Dissolve yeast in warm water (105-115F). Add yeast and buttermilk to flour mixture and mix with a fork to make a soft dough. Knead just till dough is mixed (over mixing will cause biscuits to be hard). Roll dough out on a floured surface. Cut out with a biscuit cutter. Place on greased<br />baking sheet and bake until golden, about 10 minutes.<br />Makes 24 biscuits.<br /><br />Per Serving: 190 Cal (43% from Fat, 8% from Protein, 49% from Carb); 4 g Protein; 9 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 1 g Poly Fat; 23 g Carb; 1 g Fiber; 3 g Sugar; 126 mg Calcium; 0 mg Iron; 330 mg Sodium; 6 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-35788839100384470312009-10-05T00:05:00.000-07:002009-10-05T00:05:00.248-07:00*Horseradish Bacon Dip*Hello everyone! Today's recipe is Horseradish Bacon Dip. If you like your dips a little warm and creamy, this is the one for you. This is great with every thing. Well enjoy!<br /> <br /> *Horseradish Bacon Dip*<br /><br />Servings: 16<br /><br />Makes: 2 cups, 2 tbls. per Servings<br /><br />8 Oz. Cream Cheese, softened<br />1/4 Cup Mayonnaise<br />1/3 Cup prepared horseradish<br />½ Cup Green onions, Chopped<br />1/4 Cup Bacon, Crumbled<br /><br />Mix all of the ingredients together with an electric mixer.<br />refrigerate for 1 hour and enjoy!<br /><br />Per Serving: 78 Cal (88% from Fat, 6% from Protein, 6% from Carb); 1<br />g Protein; 8 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 1 g<br />Carb; 0 g Fiber; 0 g Sugar; 16 mg Calcium; 0 mg Iron; 79 mg Sodium;<br />17 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-24566986166680838322009-10-04T00:05:00.000-07:002009-10-04T12:09:04.670-07:00*Garlic Spinach Dip* (diabetic)Hello everyone! Today's diabetic recipe is Garlic Spinach Dip. I thought I would post a dip because I haven't done any for quite a while. I have another dip I posted that is really good and fun to do. Spinach dips are really popular around here in the north west. Until tomorrow.<br /><br />*Garlic Spinach Dip*<br /><br />Servings: 16, 2 tablespoons each<br /><br />½ Cup Fat-Free Ricotta Cheese<br />¼ Cup Fat-Free Sour Cream<br />2½ Tbls. Orange Juice<br />1 10 Oz. Pkg. Frozen Spinach, Chopped, Thawed And Squeezed Dry<br />¼ Cup Green Onions, Chopped<br />¼ Cup Fresh Basil, Chopped<br />2½ Tbls.Fresh Oregano, Chopped<br />3 Cloves Garlic, Minced<br />¼ Tsp. Ground Nutmeg<br />1/8 Tsp. Hot Pepper Sauce<br />Salt And Pepper, To Taste<br /><br />In a food processor or blender, combine the cheese, sour cream, and orange juice. Add the remaining ingredients, except the salt and pepper. Process until smooth, stopping occasionally to scrape down the sides of the container. Add salt and pepper.Put mixture into a bowl, cover, and refrigerate 1 hour or over night.<br />Makes 2 cups<br /><br />Per Serving: 27 Cal (37% from Fat, 26% from Protein, 36% from Carb); 2 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 3 g Carb; 1 g Fiber; 0 g Sugar; 75 mg Calcium; 1 mg Iron; 31 mg Sodium; 4 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-2452836417902480222009-10-03T00:05:00.000-07:002009-10-03T00:05:00.505-07:00*Crispy Pea Salad*Hello everyone! Today's recipe is Crispy Pea Salad. You can use frozen peas instead of fresh. If you use frozen be sure to pat them dry before putting them in the bowl. Crisp bacon chopped up can also be stirred in to the salad just before serving. Well enjoy!<br /><br /><br />*Crispy Pea Salad*<br /><br />Servings: 8<br /><br />Note: Salad dressing is not included in the nutrition value.<br /><br />1 Lb. fresh peas, shelled (2 cups)<br />8 Oz. cheddar cheese, shredded<br />1/2 Cup celery, chopped<br />1 Cup Iceberg lettuce, shredded<br />1/4 Cup green bell pepper, chopped<br />1/3 Cup light mayonnaise<br />1 Tbls. raspberry vinaigrette Salad dressing<br />1 Tsp. Italian seasoning<br />1/4 Tsp. ground black pepper<br /><br />In large bowl, combine peas, cheese, celery, lettuce and green pepper; lightly toss. In a small bowl, mix mayonnaise, vinaigrette, Italian seasoning and black pepper.Pour on salad mixture and lightly toss until coated. Cover and refrigerate 4 to 24 hours.<br /><br />Per Serving: 189 Cal (55% from Fat, 22% from Protein, 23% from Carb); 11 g Protein; 12 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 2 g Poly Fat; 11 g Carb; 4 g Fiber; 0 g Sugar; 226 mg Calcium; 1 mg Iron; 417 mg Sodium; 32 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-25976411931456923952009-10-02T00:05:00.000-07:002009-10-02T21:25:05.925-07:00*Mediterranean Beef Salad W/ Lemon Vinaigrette* (Diabetic)Hello everyone! Today's diabetic recipe is Mediterranean Beef Salad W/ Lemon Vinaigrette. I never use to like salads until these last few monthes. I really like them now. Well I hope you enjoy!<br /><br />*Mediterranean Beef Salad W/ Lemon Vinaigrette*<br /><br />Servings: 4<br /><br />Salad:<br />1 Lb. Boneless Beef Top Sirloin Steack, Cut 1" Thick<br />¼ Tsp. Salt<br />1/8 Tsp. Black Pepper<br />4 Cups Romain Lettuce Leaves<br />½ Cucumber, Peeled, Halved And Chopped<br />2 Tbls. Parsley, Chopped<br />2 Roasted Red Peppers, Chopped<br />½ Sm. Red Onion, Thinly Sliced And Separated Into Rings<br />1 Cup Cherry Tomatoes, Halved<br />1 Cup Feta Cheese, Crumbled<br /><br />Lemon Vinaigrette:<br />¼ Cup Olive Oil<br />½ Tsp. Lemon Zest<br />3 Tbls. Lemon Juice<br />1 Tsp. Oregano, Dried, Crushed Or 1 Tbls. Fresh Snipped<br />2 Cloves Garlic, Minced<br /><br />Salad:<br />Trim the fat from steak. Sprinkle steak with salt and pepper. Place steak on unheated rack of a broiler pan. broil 3-4 inches from the heat until desired doneness, turning once halfway through broiling time. 20-22 minutes for medium doneness (145°)F.Thinly slice steak.<br />In a large bowl combine the lettuce, cucumber, parsley, red pepper, onion, tomatoes, meat, and feta cheese. Set aside.<br /><br />Lemon Vinaigrette:<br />In a large screw top jar combine olive oil, zest, lemon juice, oragono, and garlic. Cover and shake well. Season to taste with salt and black pepper. Pour over salad and toss well. Serve and enjoy!<br /><br />Per Serving: 412 Cal (58% from Fat, 31% from Protein, 11% from Carb); 32 g Protein; 27 g Tot Fat; 9 g Sat Fat; 14 g Mono Fat; 2 g Poly Fat; 12 g Carb; 2 g Fiber; 4 g Sugar; 255 mg Calcium; 3 mg Iron; 712 mg Sodium; 81 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-69149811230830523892009-10-01T00:05:00.000-07:002009-10-01T00:05:00.479-07:00*Pumpkin Soup*Hello everyone! Today's recipe is Pumpkin Soup. This is a little different from most of the pumpkin soup recipes I have seen on the Internet or in cook books. Well, I hope you enjoy this.<br /><br /> <br /> *Pumpkin Soup*<br /><br />Servings: 5<br /><br />3 Cups Canned pumpkin, Not Pie Filling Or use Fresh Mashed<br />2 Cups chicken broth<br />1/8 Tsp. Black pepper, To Taste<br />1/8 Tsp. Salt, To Taste<br />1 Tsp. Sage, Dried And Crushed<br />½ Cup Parmesan Cheese, Grated<br />1 Cup Rice, Uncooked<br /><br />Pour pumpkin in pot and add chicken broth, salt, pepper, sage, and rice. Cook for 15 to 20 minutes or till rice is tender, stirring occasionally. Add cheese and Serve with hot French<br />bread.<br /><br />Per Serving: 128 Cal (25% from Fat, 24% from Protein, 51% from Carb); 8 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 2 g Fiber; 2 g Sugar; 146 mg Calcium; 2 mg Iron; 867 mg Sodium; 9 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-56275759764649270842009-09-30T10:33:00.000-07:002009-09-30T11:52:38.578-07:00*Ham, Potato And Green Bean Soup* (Diabetic)Hello everyone! Today's diabetic recipe is Ham, Potato And Green Bean Soup. Soup is a great comfort food, especially during those really cold day's. this is really quick to make. Well enjoy!<br /><br /> <br /> *Ham, Potato And Green Bean Soup*<br /><br />Servings: 4 <br /><br />3 Cloves Garlic, Minced<br />2 lg. Potatoes, Quartered Lengthwise, Sliced ¼" Thick<br />1 Lg. Onion, Chopped<br />4 Oz. Ham, Cubed<br />1½ Cups, Chicken Broth<br />1½ Cups Water<br />1½ Tsp. Marjoram, Dried And Crushed<br />½ Tsp. Black Pepper<br />12 Oz.Fresh Green Beans, Cut In Half<br />3 Med. Carrots, Peeled And Sliced<br />1/3 Cup Light Sour Cream<br /><br />In a large sauce pan, combine the garlic, potatoes, onion, ham, broth, water, marjoram, and the pepper. On a burner heated to high, bring mixture to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.<br />Mash potatoes slightly. Break them up to give soup a chunky texture.<br />Add carrots and green beans. Cover and cook, stirring occasionally, for about 10 minutes. Add the sour cream and simmer, stirring constantly, until soup is slightly thickened and creamy. Serve and enjoy!<br />Makes 4 servings<br /><br />Per Serving: 145 Cal (19% from Fat, 28% from Protein, 53% from Carb); 11 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 5 g Fiber; 4 g Sugar; 64 mg Calcium; 2 mg Iron; 614 mg Sodium; 12 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-80593095219907477662009-09-29T00:05:00.000-07:002009-09-29T00:05:00.670-07:00*Mocha Custards*Hello everyone! Today's recipe is Mocha Custards. Coffee is one of my down falls and chocolate of course. I collect a lot of coffee recipes. Some I like and some I don't like. This one is a good one. Enjoy!<br /><br /><br /><br />*Mocha Custards*<br /><br />Servings: 6<br /><br />Note: may be made 1 day in advance and kept covered and chilled.<br /><br />½ Cup sugar<br />1/3 Cup semisweet chocolate, chopped fine<br />5 Lg. Egg yolks<br />1 Lg. Egg2 Cups milk<br />2 Tbls. Instant espresso powder<br />1/8 Tsp. Salt<br />1½ Tsp. Vanilla extract<br />¾ Cup Whipped cream<br /><br /><br />In a small skillet, cook ¼ cup of the sugar over medium heat, stirring with a fork, until it is melted and golden caramel in color. carefully pour ¼ cup water it into the side of the<br />skillet and simmer the mixture, stirring, until the caramel is dissolved. Remove from heat and stir in chocolate until it is melted. Preheat oven at 300°F. Scald the milk in a small sauce pan. In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and whisk in the chocolate mixture. Slowly whisk in the scalded milk. Add the espresso powder, vanilla and salt. Strain the custard through a fine sieve into another bowl, skim the froth off and divide the custard among six ramekins. Put ramekins in a baking pan and add enough hot water to reach 1/3 up the sides of the ramekins. Cover pan tightly with foil. Bake custards in the middle of the preheated oven until they are just set or for40-45 minutes.Let them cool completely, uncovered. Chill, covered, for 3 hours before serving. Garnish each custard with 2 tablespoons of<br />whipped cream.<br /><br />Per Serving: 253 Cal (47% from Fat, 10% from Protein, 43% from Carb); 7 g Protein; 13 g Tot Fat; 7 g Sat Fat; 5 g Mono Fat; 1 g Poly Fat; 28 g Carb; 1 g Fiber; 26 g Sugar; 154 mg Calcium; 1 mg Iron; 112 mg Sodium; 228 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-82690480418376098822009-09-28T00:05:00.000-07:002009-09-28T00:05:00.600-07:00*Chocolate Bread Pudding* (Diabetic)Hello everyone! Today's diabetic recipe is Chocolate Bread Pudding. I haven't tried this yet, but it sounds really good. I like the regular bread pudding and I love chocolate. I think this would be good with about 1 teaspoon of cinnamon or more.Well enjoy!<br /><br />*Chocolate Bread Pudding*<br /><br />Servings: 15, 1/2 cup each.<br /><br />10 Slices Stale Bread, Crusts Trimmed Off, Cut in ¾-Inch Cubes<br />7½ Cups 1% Milk<br />6 squares Bittersweet Chocolate<br />½ Tsp. Salt<br />6 Eggs, 2 Of Them Separated<br />2 Cups Splenda<br />2 Tbls. Vanilla Extract<br />½ Tsp. Almond Extract<br /><br /><br />Preheat oven at 400°F.In a medium sauce pan, place milk, chocolate, and salt in it and<br />heat until chocolate is melted. Blend the mixture well with a<br />mixer.Put the 4 eggs and 2 egg yolks in a large bowl and beat slightly, stirring in 1½ cups of Splenda.Gradually stir in the chocolate milk mixture, vanilla extract,<br />and almond extract.Stir the bread cubes into this mixture and let stand 10-15<br />minutes.Pour into a large casserole dish, set in a pan with enough hot<br />water to come halfway up the casserole dish. Bake 1 hour in oven.When the pudding is almost done, beat the egg whites until stiff<br />but not dry, adding the remaining Splenda gradually. Spread<br />meringue on the pudding and bake for 5-10 minutes longer, or<br />until the meringue is a light golden brown. Serve warm or cold.<br />Enjoy!<br /><br />Per Serving: 208 Cal (38% from Fat, 18% from Protein, 44% from Carb); 11 g Protein; 10 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 9 g Sugar; 187 mg Calcium; 3 mg Iron; 284 mg Sodium; 104 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-55560661779847330012009-09-27T12:23:00.000-07:002009-09-27T12:31:39.788-07:00*Creamy Peas And Potatoes*Hello everyone! Today's recipe is Creamy Peas And Potatoes. Here is an old fashioned comfort food that I grew up eating. My kids loved these. I still like to make them. Well I hope you enjoy!<br /> <br /> *Creamy Peas And Potatoes*<br /><br />Servings: 6<br /><br />1 Tbls. Butter<br />1 Tbls. Flour<br />¼ Tsp. Salt<br />1 Cup Milk3 Cups Red Potatoes, Cubed And Cooked<br />1 10 Oz. Pkg. Frozen Peas, Cooked And Drained<br /><br />Melt the butter in a medium sauce pan; Stir in flour and salt.<br />Gradually whisk in milk and cook until thick and bubbly.<br />Add in cooked potatoes and peas; heat through. Serve<br />and enjoy!<br /><br />Per Serving: 139 Cal (19% from Fat, 17% from Protein, 64% from<br />Carb); 6 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g<br />Poly Fat; 23 g Carb; 4 g Fiber; 3 g Sugar; 79 mg Calcium; 1 mg<br />Iron; 295 mg Sodium; 8 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-16494056303402902062009-09-26T19:22:00.000-07:002009-09-26T19:37:23.569-07:00*Sweet And Sour Carrots*Hello everyone! Today's diabetic recipe is Sweet And Sour Carrots. I don't have to make my grandchildren eat these, they eat them with out an argument. I like them too. Well enjoy!<br /><br /> *Sweet And Sour Carrots*<br /><br />Servings: 4<br /><br />2 Cups Baby Carrots<br />1 Cup Water<br />2½ Tbls. Honey<br />2½ Tbls. Dijon Mustard<br /><br />Microwave carrots on high in the water for 5 minutes,then drain. Stir in the remaining ingredients while carrots are hot. Enjoy!<br /><br />Per Serving: 76 Cal (2% from Fat, 4% from Protein, 95% from<br />Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g<br />Poly Fat; 17 g Carb; 2 g Fiber; 14 g Sugar; 23 mg Calcium; 0 mg<br />Iron; 158 mg Sodium; 0 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-42106382454243459542009-09-24T16:44:00.000-07:002009-09-24T17:14:30.438-07:00*Cranberry Oatmeal Cookies*Hello everyone! Today's recipe is Cranberry Oatmeal Cookies. These have cranberries, white chocolate chips, Oats and raisins. There are a few healthy ingredients in this cookie recipe. I try to stick with the more healthy cookies when I can, but we all have are down falls occasionally. Well enjoy!<br /><br />*Cranberry Oatmeal Cookies*<br /><br />Servings: 60<br /><br />1 Cup soft butter<br />1 1/2 Cups sugar<br />2 Eggs<br />1 Tsp vanilla Extract<br />2 Cups Flour<br />2 Tsp baking powder<br />12 Oz white chocolate chips<br />¾ Cup Cranberries, Coarsely Chopped Fresh Or Frozen<br />¼ Tsp. salt<br />1/4 Tsp baking soda<br />2 Cups quick oats<br />1 Cup raisins<br />1 Tbls orange Zest<br /><br />Preheat oven at 375°F.<br />Blend sugar and butter together with a mixer. Blend in eggs, vanilla, flour and the rest of the ingredients.<br />Drop by teaspoons onto a greased cookie sheet. Bake for 12-14 minutes or until edges are golden brown.<br /><br />Per Serving: 123 Cal (40% from Fat, 5% from Protein, 55% from Carb); 1 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 1 g Fiber; 11 g Sugar; 24 mg Calcium; 0 mg Iron; 37 mg Sodium; 18 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-66790947295194735272009-09-22T23:54:00.000-07:002009-09-23T00:19:34.758-07:00* Mexican Lasagna Casserole* (Diabetic)Hello everyone! Today's diabetic recipe is Mexican Lasagna Casserole. This lasagna is a bit different from are regular recipes we mostly use, but it's good.Well I hope you enjoy this recipe.<br /><br /> <br /> *Mexican Lasagna Casserole* (Diabetic)<br /><br />Servings: 8<br /><br />1 Lb. Boneless, Skinless Chicken Breasts, Cut Into ¼" Strips<br />1 Lg. Onion, Halved And Cut Into Thin Wedges<br />2 Cloves Garlic, Minced<br />2 Cups (16 Oz.) Fat-Free Ricotta Cheese<br />1 Cup (8 Oz.) Reduced -Fat Sour Cream<br />1 4½ Oz. Jar Green Chiles, Chopped<br />½ Cup Fresh Cilantro, Chopped (optional)<br />2½ Tsp.Ground Cumin<br />1/8 Tsp. Salt<br />6 Plum Tomatoes. Chopped<br />8 Corn Tortillas, 6" And Cut In Half<br />1¼ Cups (5 Oz.) Low-Fat Monterey Jack Cheese, Shredded<br /><br />Preheat oven at 350°F. Coat a baking dish with cooking spray.<br />Set aside.Coat a 12 inch nonstick skillet with cooking spray. Add the chicken and cook over medium heat, turning several times,for 5 minutes or until no longer pink.<br />Transfer to a medium bowl. Wipe the skillet with a paper towel and coat with the cooking spray. Add the onion and garlic. Cover and cook over medium heat, stirring occasionally, for 8-9 minutes, or until lightly browned.<br />Add to the chicken in the bowl. In another bowl, mix the ricotta, sour cream, Chile, cilantro, cumin, and salt Spread one cup of tomatoes in the prepared baking dish and arrange half of<br />the tortillas evenly on top. Spread half of the Ricotta cheese mixture over the tortillas. Top with half of the chicken mixture.<br />Top with one cup of the remaining tomatoes and ½ cup of Monterey jack cheese. Repeat with remaning tortillas, ricotta cheese mixture, and chicken mixture.Sprinkle with the remaining one cup tomatoes and ¾ cup of Monterey Jack cheese. Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns to quickly. Enjoy!<br /><br />Per Serving: 261 Cal (38% from Fat, 39% from Protein, 23% from Carb); 26 g Protein; 11 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 15 g Carb; 2 g Fiber; 2 g Sugar; 359 mg Calcium; 1 mg Iron; 492 mg Sodium; 65 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-65657643511842395122009-09-22T00:05:00.000-07:002009-09-22T00:05:00.256-07:00*Hawaiian Ham Casserole*Hello everyone! Today's recipe is Hawaiian Ham Casserole. It's time for comfort food again. Casseroles are a big hit in are house. I would also have a salad of some type with this casserole. If you like Hawaiian pizza you will like this. This casserole has meat, fruit and vegetable. Well enjoy!<br /><br /> <br /> *Hawaiian Ham Casserole*<br /><br />Servings: 4<br /><br />2 Cups Cooked Ham, Diced<br />2 Tbls. Butter, Or Margarine<br />1 8½ Oz. Can Pineapple Chunks, Drained<br />4 Tbls. Brown Sugar<br />1 Can Condensed Onion Soup<br />4 Lg. Sweet Potatoes, Boiled,peeled, And Sliced Thick<br />¾ Cup Pecans, Chopped<br />Salt, To Taste<br />Pepper, To Taste<br /><br />Heat the butter in a heavy casserole dish and lightly brown the<br />ham in it.<br />Stir in the pineapple chunks, 2 tablespoons of the brown sugar,<br />and onion soup. Season to taste. Cook until it just reaches the<br />boiling point and remove from heat.<br />Arrange sweet potato slices over the top of pineapple mixture,<br />overlapping a little.Combine pecans and remaining brown sugar and spread over the<br />potatoes.<br />Bake 30 minutes at 400°F. Serve with brussel sprouts and enjoy!<br /><br />Per Serving: 532 Cal (45% from Fat, 15% from Protein, 39% from<br />Carb); 21 g Protein; 28 g Tot Fat; 7 g Sat Fat; 13 g Mono Fat; 6<br />g Poly Fat; 54 g Carb; 7 g Fiber; 29 g Sugar; 100 mg Calcium; 3<br />mg Iron; 1436 mg Sodium; 44 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-55429903478553309462009-09-21T00:05:00.000-07:002009-09-21T00:05:00.120-07:00*Oatmeal Cookies* (Diabetic)Hello everyone! Today's diabetic recipe is Oatmeal Cookies. I like cookies, we all like cookies. I think I will go shopping for the ingredients tomarrow so I can make these. There arent very many carbohydrates in them. Well enjoy!<br /><br /><br /> *Oatmeal Cookies*<br /><br />Servings: 40 <br /><br />½ Cup Butter, Softened<br />½ Cup Peanut Butter, Low-Fat<br />½ Cup Splenda<br />3 Tbls. Splenda Brown Sugar Blend<br />½ Tsp. Baking Soda<br />2 Egg Whites<br />½ Tsp. Vanilla Extract<br />1 Cup All-Purpose Flour<br />1 Cup Quick Cooking Rolled Oats<br /><br />In a large mixing bowl combine butter and peanut butter. With a mixer on medium speed, beat about 30 seconds or until combined.Add splenda, brown sugar blend and baking soda. Beat until combined. Beat in egg whites and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375° oven for 7 to 8 minutes or until edges are golden brown. Cool on sheets for 1 minute. Transfer to a wire rack and let cool.<br /><br />Per Serving: 71 Cal (52% from Fat, 11% from Protein, 37% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 1 g Sugar; 4 mg Calcium; 0 mg Iron; 27 mg Sodium; 6 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0tag:blogger.com,1999:blog-4740747983644643349.post-68372646159698454752009-09-19T00:05:00.000-07:002009-09-19T00:05:00.154-07:00*Breakfast Casserole*Hello everyone! Todays recipe is Breakfast Casserole. This is sooooo goood. The flavor's of all the ingredients together mingles in your mouth. The best comfort food.<br />You can add other flavor's and take out what you dont like. Well enjoy!<br /><br /> <br /> *Breakfast Casserole*<br /><br />Servings: 8<br /><br />2 Cups Large SeasonedCcroutons<br />2 Cup Cheddar Cheese, Shredded Any Kind Will Do<br />1 Lb. Ground Sausage<br />6 Eggs<br />1 1/2 Cups Milk<br />1/2 Tsp. Dry Mustard<br />¼ Tsp Salt<br />¼ Tsp Pepper<br />¼ Tsp. Dried Thyme, Crushed<br />1/4 Cup Sliced Jalapenos, (Optional)<br />3 Slices Cooked Bacon, Pieces (optional)<br /><br />Cook sausage until well done in a skillet. Drain fat and set aside. Layer the bottom of casserole dish with croutons.In a mixing bowl beat eggs with milk, salt, pepper, thyme, and mustard. Mix in cooked sausage, hash browns, and if desired jalapenos or bacon. Pour mix over croutons and top with cheese. Cover with plastic and refrigerate overnight. Uncover and bake at 350°F for 1 hour, serve hot and enjoy!<br /><br />Per Serving: 639 Cal (67% from Fat, 24% from Protein, 8% from Carb); 38 g Protein; 47 g Tot Fat; 20 g Sat Fat; 18 g Mono Fat; 5 g Poly Fat; 13 g Carb; 1 g Fiber; 6 g Sugar; 461 mg Calcium; 3 mg Iron; 1318 mg Sodium; 365 mg Cholesterol.lovetocookhttp://www.blogger.com/profile/06853570264042883354noreply@blogger.com0