Greek Salsa

September 15, 2014 Leave a Comment
Greek Salsa

Greek Salsa

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Color, texture and a fantastic blend of flavors – this salsa has it all.  It’s easy to adapt to the taste preferences of your family or guests.  I’ve made it dozens of times, and it’s foolproof.

                Heidi Mitchell                                                                   Cornwall, Prince Edward Island

 

Greek Salsa Recipe

Greek Salsa

1 Tbsp. white balsamic vinegar

2 Tbsp. olive oil, divided

2 ½ tsp. Greek seasoning, divided

1 garlic clove, minced

1 cup grape tomatoes, quartered

¾ cup chopped cucumber

½ cup crumbled feta cheese

½ cup chopped red onion

1 can (2 ¼ oz.) sliced ripe olives, drained

1 package (12 oz.) whole wheat pita bread

 

In a small bowl, combine the vinegar, 1 tablespoon oil, 1 ½ teaspoons Greek seasoning and garlic; set aside.

In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives.  Drizzle the vinegar mixture and toss to coat.  Chill until serving.

Cut each pita bread into eight (8) wedges.  Place on an ungreased baking sheet.  Brush with remaining oil; sprinkle with remaining Greek seasoning.  Bake at 400 F. for 6-8 minutes or until crisp.  Serve with salsa.        2 ¾ cups salsa and 40 pita chips

 

(Recipe for Greek Salsa was on www.tasteofhome.com, 2014)

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Shrimp Stir-Fry

September 14, 2014 Leave a Comment
Shrimp Stir-Fry

Shrimp Stir-Fry

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook.  I’ve also used chicken instead of shrimp with delicious results.  I enjoy preparing holiday meals for my family when everyone can be together.

 

Shrimp Stir-Fry Recipe

Shrimp Stir-Fry

1 ½ cups broccoli florets

1 small sweet red pepper, julienned

1 small green pepper, julienned

1 to 2 Tbsp. vegetable oil

1 lb. cooked shrimp, peeled and deveined

1 Tbsp. cornstarch

2 tsp. brown sugar

1 to 1 ½ tsp. ground ginger

1 cup orange juice

¼ cup soy sauce

Hot cook white or brown rice

 

In a skillet, stir-fry broccoli and peppers in oil until tender.  Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink.

Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over rice.            3-4 servings

 

(Recipe for Shrimp Stir-Fry was on www.tasteofhome.com, 2014)

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Apple Chicken and Rice

September 14, 2014 Leave a Comment

 

Apple Chicken and Rice

Apple Chicken and Rice

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

The first time that we tried this lightly sweet chicken, I knew that I would be making it for a long time to come.  This recipe is Diabetic Friendly!!

             Nadene MacLeod                                                            Springfield, Massachusetts

 

Apple Chicken and Rice Recipe

Apple Chicken and Rice

1 lb. boneless skinless chicken breast, cut into 1 inch cubes

2 Tbsp. butter, divided

1 package (6 oz.) chicken flavored rice mix

1 ¼ cups water

½ cup chicken broth

½ cup apple juice

1 medium apple, chopped

1 cup sliced fresh mushrooms

½ cup chopped onion

¼ cup dried cranberries

 

In a large skillet, cook chicken in 1 tablespoon butter, until juices run clear; remove and keep warm.  Set seasoning packet from rice mix aside.  In the same skillet; sauté rice mix in remaining butter for 5 minutes or until golden brown.

Add the water, broth, apple juice, apple, mushrooms, onions, cranberries and contents of rice seasoning packet; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until is tender, stirring occasionally.  Return chicken to the pan; heat through.        4 servings

 

(Recipe for Apple Chicken and Rice was on www.tasteofhome.com, 2014)

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Italian Orange Roughy

September 13, 2014 Leave a Comment
Italian Orange Roughy

Italian Orange Roughy

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family loves this moist and tender fish swimming in a flavorful sauce.  It’s easy to marinate first, and then cook quickly in the microwave.   * This recipe is Diabetic Friendly! *

           Alice Masheck                                                                                   Schamburg, Illinois

 

Italian Orange Roughy Recipe

Italian Orange Roughy

1 lb. orange roughy fillets

½ cup tomato juice

2 Tbsp. white vinegar

1 envelope Italian salad dressing mix

¼ cup chopped green onions

¼ cup chopped green pepper

 

Place fish fillets in a shallow 2 quart microwave-safe dish, positioning the thickest portion of fish toward the outside edges.  In a small bowl, combine the tomato juice, vinegar and salad dressing mix; pour over fish.  Cover and refrigerate for 30 minutes.

Sprinkle with onions and green pepper.  Cover and microwave on high for 2 minutes.  Turn fillets over; cook 1-3 minutes longer or until fish flakes easily with a fork.  Let stand, covered, for 2 minutes.                    4 servings

 

(Recipe for Italian Orange Roughy was on www.tasteofhome.com, 2014)

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Spinach and Mushroom Smothered Chicken

August 23, 2014 Leave a Comment
Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese.  It’s extra special to serve but is not tricky to make.

        Katrina Wagner                                                                               Grain Valley, Missouri

 

Spinach and Mushroom Smothered Chicken Recipe

Spinach and Mushroom Smothered Chicken

3 cups fresh baby spinach

1 ¾ cups sliced fresh mushrooms

3 green onions, sliced

2 Tbsp. chopped pecan

1 ½ tsp. olive oil

4 boneless skinless chicken breast halves (4 oz. each)

½ tsp. rotisserie chicken seasoning

2 slices reduced-fat provolone cheese, halved

 

In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender.  Set aside and keep warm.

Sprinkle chicken with seasoning.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 170 F.

Top with cheese.  Cover and grill 2-3 minutes longer or until cheese is melted.  To serve, top each chicken breast with reserved spinach mixture.             4 serving

 

(Recipe for Spinach and Mushroom Smothered Chicken was on www.tasteofhome.com, 2014)

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Shrimp Po’ Boy

August 22, 2014 Leave a Comment
Shrimp Po' Boy

Shrimp Po’ Boy

 

This recipe, Shrimp Po’ Boy is from Diabetic Connect.  This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun.  Bread that’s soft on the inside and crusty on the outside is perfect for a Po’ Boy sandwich.  We grill both sides of a whole-wheat bun for that added crunch.  You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it.  Serve with sautéed corn and bell peppers.

 

Shrimp Po’ Boy Recipe

Shrimp Po’ Boy

2 cups finely shredded red cabbage

2 Tbsp. dill pickle relish

2 Tbsp. reduced-fat mayonnaise

2 Tbsp. nonfat plain yogurt

1 lb. peeled and deveined raw shrimp, (50 -60 per lb.)

4 tsp. canola oil, divided

1 tsp. chili powder

½ tsp. paprika

¼ tsp. freshly ground pepper

4 whole-wheat hot dog buns, or small sub rolls, split

4 tomato slices, halved

¼ cup thinly sliced red onion

 

Preheat grill to medium-high heat.

Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.

Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl.  Place the remaining 2 teaspoons oil in a small bowl.  Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).

Place a grill basket on the grill. Add the shrimp and spread in a single layer.  Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes.  Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.

To assemble the sandwiches, divide tomato and onion among the buns.  Spread about 1/3 cup cabbage mixture down the middle of each and top with about ½ cup grilled shrimp.

 

(Recipe for Shrimp Po’ Boy came from Diabetic Connect, 2014)

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Pistachio-Crusted Tuna Steaks

August 21, 2014 Leave a Comment

 

Pistachio-Crusted Tuna Steaks

Pistachio-Crusted Tuna Steaks

This recipe, Pistachio-Crusted Tuna Steak is from Diabetic Connect.  Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish.  Choose “sushi grade” tuna steaks if you prefer a milder flavor.  Make it a meal, serve with brown rice and steamed broccolini.

 

Pistachio-Crusted Tuna Steaks Recipe

Pistachio-Crusted Tuna Steaks

1 Tbsp. thinly sliced shallot

1 bay leaf

½ cup white wine

3 Tbsp. reduced-fat sour cream

2 tsp. lemon juice

2 tsp. chopped fresh dill, divided

1 Tbsp. whole-grain mustard

½ tsp. salt, divided

¼ cup coarse dry breadcrumbs, preferably whole-wheat

¼ cup shelled pistachios

4 (4 oz.) tuna steaks, 1 to 1 ¼ inches thick, if you don’t like tuna…any fish will do

1 tsp. extra-virgin olive oil

 

Place shallot, bay leaf and wine in a small saucepan and bring to a boil.  Reduces until the wine is almost evaporated, about 5 minutes.  Remove from the heat, discard bay leaf and transfer to a small bowl.  Add sour cream, lemon juice, 1 tablespoon dill, mustard and ¼ teaspoon salt; stir to combine.

Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and ¼ teaspoon salt in a blender or food processor.  Process until finely ground.  Transfer to a shallow bowl.  Dredge both sides of the tuna in the pistachio mixture.

Heat oil in a large nonstick skillet over medium heat.  Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare.  Serve with the lemon-dill sauce.

 

(Recipe for Pistachio-Crusted Tuna Steaks came from Diabetic Connect, 2014)

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Greek Herb Ratatouille

August 19, 2014 Leave a Comment
Greek Herb Ratatouille

Greek Herb Ratatouille

 

When I lived in Florida, I went to a dinner at a friend’s home.  His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me.  While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

             Joe Sherwood                                                                                    Tryon, Nebraska

 

Greek Herb Ratatouille Recipe

Greek Herb Ratatouille

1 small eggplant

2 small zucchini

2 small yellow summer squash

4 plum tomatoes

1 large sweet onion

½ butter, melted

½ cup minced fresh parsley

3 garlic cloves, minced

½ tsp. salt

½ tsp. each dried thyme, oregano, tarragon and basil

½ tsp. dried rosemary, crushed

½ tsp. pepper

1 cup (4 oz.) shredded part-skim mozzarella cheese

 

Cut vegetables into ¼ inch thick slices.

In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion.  In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables.   Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 375 F. for 35 minutes.  Sprinkle with cheese.  Bake 10-15 minutes longer or until cheese is melted.  Serve with a slotted spoon.    13 servings (3/4 cup each)

 

(Recipe for Greek Herb Ratatouille was on www.tasteofhome.com, 2014)

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Curried Scallop-Apple Salad

August 18, 2014 Leave a Comment
Curried Scallop-Apple Salad

Curried Scallop-Apple Salad

 

This recipe, Curried Scallop-Apple Salad is from Diabetic Connect.  Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almond add crunch in this quick fall dinner salad.  Serve with toasted whole-wheat baguette and a glass of Sauvignon Blanc.

 

Curried Scallop-Apple Salad Recipe

Curried Scallop-Apple Salad

6 tsp. extra-virgin olive oil, divided

½ cup thinly sliced shallot

¾ tsp. curry powder

1 cup apple cider

½ tsp. salt, divided

1 tsp. cider vinegar

1 lb. dry sea scallops, tough muscle removed

¼ tsp. fresh ground pepper

8 cups mixed salad greens

1 tart, such as Granny Smith, diced

¼ cup dried cranberries

¼ cup sliced almonds, toasted

 

Heat 2 teaspoons oil in a large nonstick skillet over medium heat.  Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.  Add cider and ¼ teaspoon salt.  Bring to a boil and cook until reduced to ¾ cup, about 4 minutes.  Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.  Reserve ¼ cup dressing in a small bowl.  Wipe out the pan.

Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper.  Add the remaining e teaspoons oil to the pan and heat over medium-high.  Add the scallops and cook until golden brown, 2 to 3 minutes per side.  Transfer to a plate.

Add salad greens, apple, cranberries and almonds to a large bowl; toss to coat.  Top with the scallops and drizzle with the reserved ¼ cup dressing.        4 servings

 

(Recipe for Curried Scallops-Apple Salad came from Diabetic Connect, 2014)

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Skillet Ranch Burgers

August 17, 2014 Leave a Comment
Skillet Ranch Burgers

Skillet Ranch Burgers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Lean ground turkey keeps these burgers light, while jalapenos and ranch dressing mix add great flavor.

          Debra Justice                                                                                     Moody, Texas

 

Skillet Ranch Burgers Recipe

Skillet Ranch Burgers

½ cup soft bread crumbs

1 small onion, finely chopped

1 small green pepper, finely chopped

2 jalapeno peppers, seeded and finely chopped

¼ cup egg substitute

1 ¼ tsp. ranch salad dressing mix

1 tsp. garlic powder

½ tsp. hot pepper sauce

1 lb. lean ground turkey

4 whole wheat hamburger buns, split

4 lettuce leaves

4 slices tomato

4 slices onion

Sauce:     ½ cup fat-free sour cream

1 tsp. ranch salad dressing mix

 

In a large bowl, combine the first eight ingredients.  Crumble turkey over mixture and mix well.  Shape into four patties.

In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a thermometer reads 165 F. and juices run clear.

Serve on buns with lettuce, tomato and onion.  Combine sour cream and dressing mix; spoon over burgers.                        4 servings

 

(Recipe for Skillet Ranch Burgers was on www.tasteofhome.com, 2014)

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