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!
*Green Bean Bake*
Servings: 6
2 9 Oz. Pkg. Frozen French Cut Green Beans, Drained
1 10¾ Oz. Can Condensed cream Of Mushroom Soup
½ Cup Cheddar Cheese, Shredded
1 2 Oz. Jar. Diced Pimiento, Drained
1 2.8 Oz. Can French's-Fried Onions
Preheat oven at 350°F.
Cook green beans according to package instructions; drain well.
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!
Per Serving: 211 Cal (64% from Fat, 8% from Protein, 28% from Carb); 4 g Protein; 15 g Tot Fat; 7 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 14 g Carb; 2 g Fiber; 3 g Sugar; 91 mg Calcium; 0 mg Iron; 235 mg Sodium; 12 mg Cholesterol.
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Sunday, October 18, 2009
Saturday, October 17, 2009
*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!
*Alfredo Green Beans*
Servings: 8
1 cooking spray
5 Cups Snap green Beans, cut frozen, 20 Oz.
1½ Cups red bell peppers, chopped,
2 medium peppers10 Oz. Alfredo Sauce, light, refrigerated
1 Cup onion, chopped, 1 large
¾ Cup Almonds, Chopped
¼ Tsp. garlic salt
½ Cup Croutons, Seasoned,parmeson Flavor, Crushed
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.
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!
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.
*Alfredo Green Beans*
Servings: 8
1 cooking spray
5 Cups Snap green Beans, cut frozen, 20 Oz.
1½ Cups red bell peppers, chopped,
2 medium peppers10 Oz. Alfredo Sauce, light, refrigerated
1 Cup onion, chopped, 1 large
¾ Cup Almonds, Chopped
¼ Tsp. garlic salt
½ Cup Croutons, Seasoned,parmeson Flavor, Crushed
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.
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!
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.
Thursday, October 15, 2009
*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!
*Eggnog*
Servings: 10
Note: This is custard based Serves 10, 4 oz. each. If you add the Rum you get about 2 more servings.
4 Cup milk
1/8 Tsp. cloves, Or Less
1/4 Tsp. cinnamon
1 Tsp. vanilla
12 egg yolks
1 1/2 Cups sugar
4 Cups light cream
¼ Tsp. ground nutmeg
2 Tsp. vanilla
2 1/2 Cups light rum, Optional
12 egg whites
¼ Cup Sugar
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!
Light Rum is not included in nutrition value:
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.
*Eggnog*
Servings: 10
Note: This is custard based Serves 10, 4 oz. each. If you add the Rum you get about 2 more servings.
4 Cup milk
1/8 Tsp. cloves, Or Less
1/4 Tsp. cinnamon
1 Tsp. vanilla
12 egg yolks
1 1/2 Cups sugar
4 Cups light cream
¼ Tsp. ground nutmeg
2 Tsp. vanilla
2 1/2 Cups light rum, Optional
12 egg whites
¼ Cup Sugar
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!
Light Rum is not included in nutrition value:
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.
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