Sausage And Rice (Crock Pot)

Today I decided to post a recipe for a crock pot. There is a lot of sodium in it, so you might want to buy low sodium ingredients, or no sodium. This is really easy to make. Just fry up the meat, cook rice and put all the ingredient in the crock pot, stir and cook on low. You can also just put the uncooked rice in the crock pot and add the amount of water the package suggests. , that's what I do. Crock pots are great for those busy days. You just need to remember to start the preparations at the allotted time for your meal. Enjoy!


*Sausage And Rice* (Crock pot)

Servings: 6
1 Lb. Italian Sausage, Bulk
¾ Cup Mushrooms, Fresh And Sliced
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Green Pepper, Chopped
2 Cups Wild Rice, Long Grain
¾ Cup Onion, Chopped

Brown sausage and drain grease. Cook rice according to package directions. Mix all of the ingredients together in a crock pot and let it simmer on low for 4 hours.
Serves: 6

Per Serving: 446 Cal (63% from Fat, 14% from Protein, 24% from Carb); 15 g Protein; 31 g Tot Fat; 11 g Sat Fat; 13 g Mono Fat; 6 g Poly Fat; J26 g Carb; 2 g Fiber; 2 g Sugar; 54 mg Calcium; 2 mg Iron; 1292 mg Sodium; 62 mg Cholesterol.

*Mexican Ham* (Diabetic Recipe)

Today I'm posting Mexican Ham,Diabetic recipe. This is a little different from most ham recipes. This is still very good. Very good served with tortillas and re fried beans, (low fat), or you can use your own imagination. I like Mexican food, except a lot of it is full of carbs and fat. Give this a try and let me know what you think. Enjoy!


*Mexican Ham*

Servings: 4

3 cloves Garlic
½ Cup Onion, Chopped
3 Chipotle Chile Peppers In Adobo Sauce, Finely Chopped
3 Tbls. Cider Vinegar
2 Tbls. Orange Juice, Freshly Squeezed
1½ Tbls. Sugar
1 tbls. Olive Oil
1 Tsp. Oregano, Chopped Fresh
1½ Lbs. Ham, Lean And Sliced
¼ Tsp. Cumin, Ground
1/8 Tsp. Salt
1/8 Tsp. Black Pepper, Ground

Caramelize the garlic and onion in a small dry skillet over medium-high heat for about 7 minutes. Place in blender. Add the next 6 ingredients and puree. Take out 3 tablespoons of marinade and chill. Place the ham in a shallow dish and pour the remaining marinade over the the top of the ham, covering completely. refrigerate over night. Mix cumin, salt, and black pepper in a small bowl. Remove the ham from the marinade and blot dry with a paper towel. Discard the marinade. rub with the spice mix. Place on broiler pan and broil in oven for about 5 to 10 minutes. Brush with reserved marinade and broil for about 5 to 10 minutes longer. Serve with rice or tortillas. Enjoy!

Per Serving: 355 Cal (46% from Fat, 43% from Protein, 12% from Carb); 38 g Protein; 18 g Tot Fat; 5 g Sat Fat; 9 g Mono Fat; 2 g Poly Fat; 11 g Carb; 0 g Fiber; 6 g Sugar; 27 mg Calcium; 2 mg Iron; 1944 mg Sodium; 70 mg Cholesterol.

*Creamy Ham & Noodles*

Hello, today I'm posting Creamy Ham & Noodles. This recipe has been in our family for as long as I can remember. My grandmother use to make this sometimes. The original recipe didn't call for whipping cream or Parmesan cheese, I added that from looking on line at different Ham and noodle recipes. If you want to make it the old fashioned way, use 1 cup milk and no cream and omit the Parmesan cheese. Follow the rest of the recipe as is. This is very good and fits in the low budget categories. Also, I'm not sure about the amount of flour. You may need more. I usually just guesstimate:) Enjoy!


*Creamy Ham & Noodles*

Servings: 6

5 Cup wide egg noodles
1/4 Cup butter, Or Margarine
3 Tbls. Flour
½ Cup whipping cream
½ Cup Milk
1 1/2 Cups Ham,Cooked & Chopped
1/2 Cup Parmesan cheese, Grated
1/4 Cup green onions, Thinly Sliced
1/4 Tsp. salt, or to taste
1/8 Tsp. pepper, or to taste

Cook noodles according to package directions. In the mean time, using a large skillet over medium heat, melt butter. Stir in flour and slowly add whipping cream and milk, mixing well. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain the noodles, add to ham mixture and heat through. If you want it to look a little fancy at the table, add 1 to 2 tablespoons of chives on the center top. Enjoy!

Per Serving: 395 Cal (42% from Fat, 19% from Protein, 39% from Carb); 18 g Protein; 18 g Tot Fat; 10 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 38 g Carb; 2 g Fiber; 2 g Sugar; 152 mg Calcium; 3 mg Iron; 679 mg Sodium; 99 mg Cholesterol.

* Cranberry Pork Chops* (Diabetic Recipe)

Hi, I hope you all are having a great day. I picked this recipe because the flavor is very good. The mixture of ingredients almost makes the house smell like Christmas. You get that warm fuzzy feeling.OK, I like having warm and fuzzy feelings. I know, I sound like some fruit cake. who doesn't like feeling that way? Back to the subject. This will go good with a salad and a small baked potato. Well enjoy!


* Cranberry Pork Chops* (Diabetic Recipe)

Servings: 4
You can use any cut of pork.

4 boneless pork chops, 3/4-inch thick
1/8 Tsp. Salt
1/8 Tsp. pepper
¼ Cup Apple Juice
½ Cup Cranberry Sauce, whole, canned
2 Tbls. Orange Juice, unsweetened, frozen concentrate
¼ Tsp. ground ginger
¼ Tsp. nutmeg, Ground
Non Stick Cooking Spray

Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle both sides of pork with salt and pepper. In hot skillet, brown pork on each side. Add apple juice. Cover; cook over low heat for 5 to 6 minutes or until pork is done. In a small bowl, mix together cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over pork. Cook for 1 to 2 minutes, until heated through.


Per Serving: 296 Cal (46% from Fat, 32% from Protein, 22% from Carb); 23 g Protein; 15 g Tot Fat; 5 g Sat Fat; 7 g Mono Fat; 2 g Poly Fat; 16 g Carb; 0 g Fiber; 13 g Sugar; 25 mg Calcium; 1 mg Iron; 84 mg Sodium; 74 mg Cholesterol.

*Maple Glazed Porkchops*

Hello, today I'm posting a Maple Glazed pork chop recipe. I love the smell of maple cooking and the anticipation of getting to eat it and what it is cooked or baked in or on. As I have said before, I normally don't get to eat pork chops. occasionally I will cook something for myself and something my fiance' likes. Making 2 meals is not something I like to do very often. Well, enjoy!


*Maple Glazed Pork chops*

Servings: 4
4 Pork Chops, ¾ Inch Thick
2 Tbls. Olive Oil
1/3 Cup Apple Juice, Or Water
1/3 Cup Maple Syrup
1¼ Tsp. Cornstarch
¼ Tsp. Sage, Crushed
1/8 Tsp. Black Pepper
¼ Cup Pecans, Chopped & Toasted

Trim the fat from the meat.Heat oil in a large skillet and cook pork chops for 8 to 10 minutes, turning once. Move to a platter and keep warm. In the meanwhile, In a small saucepan, stir juice, syrup, cornstarch, sage, and pepper. Heat and stir over medium heat until it thickens and is bubbling. Cook and stir for about 2 minutes. Add pecans. Ladle over the tops of pork chops. Serve.

Per Serving: 422 Cal (56% from Fat, 23% from Protein, 21% from Carb); 24 g Protein; 26 g Tot Fat; 6 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 22 g Carb; 1 g Fiber; 16 g Sugar; 46 mg Calcium; 2 mg Iron; 3 mg Sodium; 74 mg Cholesterol.

*Chops And Cabbage* (Diabetic Recipe)

Hello, I dug out a recipe for those that get to eat pork chops. I hope you like this recipe. I haven't tried this one because I collected this before I couldn't eat this kind of meat. I'm just going to have to have a friend over for lunch someday and make this. I like cabbage and pork chops. Here it is.

*Chops And Cabbage* (Diabetic Recipe)

Servings: 4

4 Pork Chops, 4 oz. each, Trimmed Of Fat
4 Tsp. Dijon Mustard
½ Head (16 Oz.) Green Or Red Cabbage Cored And Thinly Sliced
2 Apples (granny Smith), Peeled And Grated + Slices
1/8 Tsp. Salt
1 Tbls. Canola Oil + A touch More
2 Tsp. Ginger, Grated Fresh
½ Tsp. Ground Cinnamon
1/8 Tsp. Ground Cloves
1 Tbls. Maple Syrup
2 Tsp. Cider Vinegar

Brush both sides of pork chops with mustard and put aside.
Mix cabbage, grated apple, and salt in a large bowl.
In a skillet with a lid, warm about a tsp. of oil over med-low heat.
Add the ginger, cinnamon, and cloves.
Stir about 15 seconds until you can smell a fragrant.
Add cabbage mixture and maple syrup.
Stir and reduce heat to low, cover and let cook until mixture is cooked through, about 30 minutes.
In the meantime heat 1 tbls. oil in a heavy skillet over med-high heat.
Place pork chops in a single layer.
Cook, turning halfway through and the juices run clear.
Uncover cabbage, stir in the vinegar, and turn heat up to medium.
Cook until liquid is mostly evaporated, about 3 to 5 minutes.
Serve each pork chop with even amounts of cabbage.
Garnish with slices of apple.

per serving; 280 cal, 27 g pro, 20 g carb, 11 g fat, 2.5 g sat fat, 70 mg chol, 4 g fiber, 368 mg sodium.