Chicken Salad-Stuffed Peppers

July 30, 2014 Leave a Comment
Chicken Salad-Stuffed Peppers

Chicken Salad-Stuffed Peppers

 

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

www.tasteofhome.com

 

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad.

                 Mary Marlowe Leverette                                              Columbia, South Carolina

               

Chicken Salad-Stuffed Peppers Recipe

Chicken Salad-Stuffed Peppers

4 green onions, finely chopped

½ cup mayonnaise

2 Tbsp. lemon juice

½ tsp. Dried tarragon

½ tsp. pepper

¼ tsp. salt

2 cups finely chopped rotisserie chicken

½ cup shredded Monterey Jack cheese

1 celery rib, finely chopped

4 medium sweet red peppers

Crushed potato chips, optional

 

Preheat oven to 350 F.  In small bowl, mix the first six ingredients.  Add chicken, cheese and celery; toss to coat.

Cut peppers lengthwise in half; remove seeds.  In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.

Place in a greased 13×9 inch baking dish.  Fill with chicken mixture.  If desired, sprinkle with chips.  Bake, uncovered, 15-20 minutes or until filling is heated through.          4 servings

 

(Recipe for Chicken Salad-Stuffed Peppers was on www.tasteofhome.com, 2014)

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Summer Vegetable Soup

July 26, 2014 Leave a Comment
Summer Vegetable Soup

Summer Vegetable Soup

 

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

www.tasteofhome.com

 

This vegetable soup is chock-full of garden goodness, from zucchini and green beans to celery and potato, but it’s the turmeric that gives it a tasty new twist.  * This recipe is Diabetic Friendly! *

             Edith Ruth Muldoon                                                       Baldwin, New York 

       

Summer Vegetable Soup Recipe

Summer Vegetable Soup

1 small onion, quartered and thinly sliced

1 Tbsp. olive oil

4 cups reduced-sodium chicken or vegetable broth

1 cup sliced zucchini

1 can (15 ½ oz.) navy beans, rinsed and drained

½ cup diced peeled red potato

½ cup cut fresh green beans (2 inch pieces)

½ cup chopped peeled tomato

¼ tsp. pepper

1/8 tsp. ground turmeric

¼ cup chopped celery leaves

2 Tbsp. tomato paste

 

In a large saucepan, sauté onion in oil until tender.  Add the next eight ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

Stir in celery leaves and tomato paste.  Cover and let stand for 5 minutes before serving.     4 serving

 

(Recipe for Summer Vegetable Soup was on www.tasteofhome.com, 2014)

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Grilled Shrimp Panzanella

July 24, 2014 Leave a Comment

 

Grilled Shrimp Panzanella

Grilled Shrimp Panzanella

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

www.tasteofhome.com

 

I like to liven up typical tossed salad with grilled shrimp, bread cubes and feta cheese.  The colorful dish is an attractive addition to pastry buffets.  * This recipe is Diabetic Friendly! *

                 Veronica Callaghan                                                                       Glastonbury, Connecticut

 

Grilled Shrimp Panzanella Recipe

Grilled Shrimp Panzanella

1 ½ cups Light Italian Dressing, divided

1 lb. uncooked jumbo or medium shrimp, peeled and deveined

1 loaf (14 oz.) ciabatta bread, halved lengthwise

8 cups torn mixed salad greens

3 plum tomatoes, quartered

1 cup (4 oz.) crumbled feta cheese

1 medium red onion, chopped

½ cup chopped ripe olives

4 garlic cloves, minced

 

Pour 1 cup salad dressing in a large resealable plastic bag.  Add the shrimp; seal bag and turn to coat.  Refrigerate for 30 minutes.

Meanwhile, brush bread with ¼ cup salad dressing.  Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted.  Cut bread into cubes; set aside.

Drain and discard marinade.  Thread shrimp on four metal or soaked wooden skewers.  Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.

In a large bowl, combine salad greens and remaining dressing toss to coat.  Add tomatoes, cheese, onions, olives, shrimp and bread cubes; toss to combine.               12 servings

 

(Recipe for Grilled Shrimp Panzanella was on www.tasteofhome.com, 2014)

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Zucchini Enchiladas

July 23, 2014 Leave a Comment
Zucchini Enchiladas

Zucchini Enchiladas

 

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

www.tasteofhome.com

 

I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family.  Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up.   * This recipe is Diabetic Friendly! *

            Angela Leinenbach                                                                         Mechanicsville, Virginia

 

Zucchini Enchiladas Recipe

Zucchini Enchiladas

1 medium sweet yellow pepper, chopped

1 medium green pepper, chopped

1 large sweet onion, chopped

2 Tbsp. olive oil

2 garlic cloves, minced

2 cans (12 oz. each) tomato sauce

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

2 Tbsp. chili powder

2 tsp. sugar

2 tsp. dried marjoram

1 tsp. dried basil

1 tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne pepper

1 bay leaf

3 lbs. zucchini, shredded (about 8 cups)

24 corn tortillas (6 inch), warmed

4 cups (16 oz.) shredded reduced-fat cheddar cheese

2 cans (2 ¼ oz. each) sliced ripe olives, drained

½ cup minced fresh cilantro

Reduced-fat sour cream, optional

 

In a large saucepan, sauté peppers and onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf.  Bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened.  Discard bay leaf.

Preheat oven to 350 F.  Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives.  Roll up and place seam side down in two 13×9 inch baking dishes coated with cooking spray.  Pour sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, 30-35 minutes or until heated through.  Sprinkle with cilantro.  Serve with sour cream if desired.            12 servings

 

(Recipe for Zucchini Enchiladas was on www.tasteofhome.com, 2014)

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Lemon Sage Turkey

July 21, 2014 Leave a Comment

 

Lemon Sage Turkey

Lemon Sage Turkey

This recipe, Lemon Sage Turkey is from Diabetic Connect.  It’s a shame that so many people eat turkey at Thanksgiving – it’s lean, versatile, and delicious.  You’ll savor the just-right seasoning in this simple recipe, and you’ll love having leftovers for easy extra meals or the freezer.

 

Lemon Sage Turkey Recipe

Lemon Sage Turkey

3 Tbsp. grated lemon rind

¼ cup fresh lemon juice

3 Tbsp. ground thyme

2 Tbsp. sage, ground or rubbed sage

1 Tbsp. black pepper, cracked

1 tsp. salt

1 Turkey, average, size, raw, 1-12 lbs. fresh or frozen turkey, thawed

4 cups chicken broth, low-sodium (2 cans, 16 oz. each)

1 cooking spray

 

Preheat oven to 350 F.   Whisk together lemon rind and juice, thyme, sage, pepper and salt.  Reserve.

Take out giblets and neck from turkey, save for another use or discard.  Wash and dry turkey.  Cut off any extra fat from surface of turkey.  Beginning at the neck, insert fingers between skin and meat and gently separate.  Tuck wing tips under turkey.  Massage the lemon mixture under the skin of the turkey and on the surface.

Add 1 can of broth to the bottom of a roasting pan.  Arrange turkey, breast side down on a cooking spray coated rack.  Move rack to roasting pan and place a meat thermometer into the thickest part of the thigh, being sure not to touch bone.  Cook for 1 ½ hours.

Add another can of broth into the pan and cook another 1 ½ hours, the meat thermometer should read 180 F.  Take turkey out oven, cover with foil, and let rest 15 to 20 minutes.  Take off skin before serving.

12 servings

 

(Recipe for Lemon Sage Turkey came from Diabetic Connect, 2014)

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Teriyaki Beef Burgers

July 16, 2014 Leave a Comment

 

Teriyaki Beef Burgers

Teriyaki Beef Burgers

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

www.tasteofhome.com

 

Everyone who tastes them agrees that these are not your ordinary burgers!  A flavorful Asian-inspired marinade and crunchy water chestnuts make them a surefire crowd-pleaser.  * This recipe is Diabetic Friendly! *

                  Mitzi Sentiff                                                                       Annapolis, Maryland

 

Teriyaki Beef Burgers Recipe

Teriyaki Beef Burgers

1 ½ lbs. lean ground beef (90% lean)

1 can (8 oz.) water chestnuts, drained and chopped

½ cup reduced-sodium soy sauce

1/3 cup sherry or reduced-sodium beef broth

2 green onions

1 Tbsp. brown sugar

2 garlic cloves, minced

½ tsp. ground ginger

6 lettuce leaves

6 hamburger buns, split

 

In a large bowl, combine the beef and water chestnuts.  Shape into six patties.  Place in a 13 x 9 inch dish.

In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger.  Pour ½ cup over patties; cover and refrigerate for 2-3 hours or overnight.  Cover and refrigerate remaining marinade for basting.

Drain and discard marinade.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Grill patties, covered, over medium heat or broil 4 inch from the heat for 5-7 minutes on each side or until  a meat thermometer reads 160 F. and juices run clear, basting occasionally with reserved marinade.  Serve on lettuce-lines buns.          6 servings

 

(Recipe for Teriyaki Beef Burgers was on www.tasteofhome.com, 2014)

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Holly’s Ridiculously Easy Blueberry Slaw

July 14, 2014 Leave a Comment
Holly's Ridiculously Easy Blueberry Slaw

Holly’s Ridiculously Easy Blueberry Slaw

 

This unique coleslaw is terrific for a barbecue or a brunch, says Holly Whitcomb.  It is also really great with Buttermilk Ranch or Country French Vinaigrette dressing.                                                                               

 

Holly’s Ridiculously Easy Blueberry Slaw Recipe

 

Holly’s Ridiculously Easy Blueberry Slaw

1 bag (about 16 oz.) shredded cabbage coleslaw mix (or make your own by shredding ½ head green cabbage and 2 peeled carrots)

½ small red onion, chopped

1 pint blueberries, washed and destemmed

½ bunch fresh cilantro, chopped (1/3 – 1/2 cup)

½ tsp. CRACKED BLACK PEPPER

Raspberry Vinaigrette Dressing:     ¾ cup olive oil

¼ cup cider vinegar

1 Tbsp. RASPBERRY ENLIGHTENMENT

2 Tbsp. sugar (more or less to taste)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a serving bowl, combine the slaw ingredients.  Using a blender or a whisk, combine the dressing ingredients.

Drizzle over the slaw and toss to coat.  Try to dress the salad half an hour or so ahead of time.  Toss before serving.          10 serving

 

(Recipe for Holly’s Ridiculously Easy Blueberry Slaw was in Penzeys Spices catalog)

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Mexican Rice with Chicken

July 12, 2014 Leave a Comment
Mexican Rice with Chicken

Mexican Rice with Chicken

 

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

www.tasteofhome.com

 

This skillet supper comes together with leftover cooked chicken and a packaged mix.  After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day.  Both meals are a big hit.

         Debra Rzodkiewicz                                                                          Erie, Pennsylvania

 

Mexican Rice with Chicken Recipe

Mexican Rice with Chicken

1 package (6.4 oz.) Mexican-style rice and pasta mix

2 Tbsp. butter

1 ¾ cups water

1 can (14 ½ oz.) diced tomatoes with onions, undrained

2 cups cubed cooked chicken

1 jalapeno pepper, seeded and chopped

 

In a large skillet, cook and stir pasta mix in butter until lightly browned, about 5 minutes.  Add the water, tomatoes and contents of rice seasoning packet.  Bring to a boil.  Reduce heat; cover and cook 10 minutes.

Add chicken and jalapeno.  Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed.

4 servings

 

(Recipe for Mexican Rice with Chicken was on www.tasteofhome.com, 2014)

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Summer Dessert Pizza

July 11, 2014 Leave a Comment
Summer Dessert Pizza

Summer Dessert Pizza

 

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

www.tasteofhome.com

 

My family enjoys this dessert anytime of the year, but it’s especially refreshing during the hot months.  You can use whatever fruits are in season.

          Ida Ruth Wenger                                                                             Harrisonburg, Virginia

 

Summer Dessert Pizza Recipe

Summer Dessert Pizza

¼ cup butter, softened

½ cup sugar

1 egg

¼ tsp. vanilla extract

¼ tsp. lemon extract

1 ¼ cups flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

Glaze:    ¼ cup sugar

2 tsp. cornstarch

1/4 cup water

¼ cup orange juice

Topping:    4 oz. cream cheese, softened

¼ cup confectioners’ sugar

1 cup whipped topping

1 firm banana, sliced

1 cup sliced fresh strawberries

1 can (8 oz.) mandarin oranges, drained

2 kiwifruit, peeled and thinly sliced

1/3 cup fresh blueberries

 

In a small bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well.  Cover and refrigerate for 30 minutes.

Press dough into a greased 12 x 14 inch pizza pan.  Bake at 350 F. for 12-14 minutes or until light golden brown.  Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan.  Stir in the water and orange juice until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Cool at room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth.  Add whipped topping; mix well.  Spread over crust.  Arrange fruit on top.  Brush glaze over fruit.  Store in the refrigerator.         12-16 servings

 

(Recipe for Summer Dessert Pizza was on www.tasteofhome.com, 2014)

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Spinach-Stuffed Chicken Pockets

July 10, 2014 Leave a Comment
Spinach-Stuffed Chicken Pockets

Spinach-Stuffed Chicken Pockets

 

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

www.tasteofhome.com

 

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too.

 

Spinach-Stuffed Chicken Pockets Recipe

 

Spinach-Stuffed Chicken Pockets

4 cups fresh baby spinach

2 tsp. plus ¼ cup olive oil, divided

1 garlic clove, minced

½ cup garlic-herb spreadable cheese

2/3 plus ¼ cup seasoned bread crumbs, divided

½ tsp. salt, divided

4 boneless skinless chicken breast halves (6 oz. each)

1 egg, lightly beaten

¼ tsp. pepper

 

In a large skillet, sauté spinach in 2 teaspoons oil until spinach is wilted.  Add garlic; cook 1 minute longer.  Remove from the heat the heat.  Stir in the spreadable cheese, 2/3 cup bread crumbs and ¼ teaspoon salt.  Cut a pocket in the thickest part of each chicken beast; fill with spinach mixture.  Secure with toothpicks.

Place egg in shallow bowl.  In another shallow bowl, combine the pepper and remaining bread crumbs and salt.  Dip chicken in egg, then coat with bread crumbs mixture.

In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170 F.  Discard toothpicks before serving.           4 servings

 

(Recipe for Spinach-Stuffed Chicken Pockets was on www.tasteofhome.com, 2014)

 

 

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