Salmon Cutlets with Pineapple Salsa

February 7, 2014 Leave a Comment
Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

 

This recipe, Salmon Cutlets with Pineapple Salsa is from Diabetic Connect.   Here’s one of the tastiest ways we know to get the healthy omega-3 fatty acids that fish such as salmon are famous for.

 

Salmon Cutlets with Pineapple Salsa Recipe

 

Salmon Cutlets with Pineapple Salsa

4 salmon cutlets cut 1 inch thick

Pineapple Salsa:   5 ½ oz. fresh pineapple, roughly chopped

2 springs onions (green onions), finely chopped

1 fresh red chili, seeded and chopped

1 Tbsp. lemon juice

2 Tbsp. freshly chopped mint

Preheat BBQ to medium heat.  Cook salmon cutlets on lightly oiled grill for 3-5 minutes on each side or until flesh flakes when tested with a fork.

To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine.  Serve at room temperature with salmon cutlets.

 

(Recipe for Salmon Cutlets with Pineapple Salsa came from Diabetic Connect, 2014)

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Super Easy Oven Baked Buffalo Chicken Fingers

February 6, 2014 Leave a Comment
Super Easy Oven Baked Buffalo Chicken Fingers

Super Easy Oven Baked Buffalo Chicken Fingers

 

Baking instead of deep-frying makes these mouth-watering chicken fingers easier to prepare and lower in fat.

Super Easy Oven Baked Buffalo Chicken Fingers Recipe

Super Easy Oven Baked Buffalo Chicken Fingers

 

¼ cup buffalo wing hot sauce

1 ¼ cups Progresso plain panko crispy bread crumbs

½ tsp. paprika (I add extra paprika as well as cayenne because I like mine a bit more spicy)

¼ tsp. salt

2 Tbsp. butter or margarine, melted

1 Lb. boneless skinless chicken breasts, cut crosswise into 24 (1/2 inch-thick) strips

Heat oven to 425 F.  Line cookie sheet with foil; spray foil with cooking spray.  (I use a Silpat liner because I found the chicken sticks to the foil even with the cooking spray).

In shallow dish, place buffalo wing sauce.  In another shallow dish, mix bread crumbs, paprika, salt and butter.  Dip chicken into wing sauce (I let it marinate overnight to allow the chicken to absorb more flavor); coat evenly with bread crumb mixture.  Place on cookie sheet.

Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown.

These can be served with celery and ranch dressing; but the ranch dressing is not calculated into the nutritional info.

 

(Recipe for Super Easy Oven Baked Buffalo Chicken Fingers came from Diabetic Connect, 2014)

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Vegetarian Red Bean Chili

February 3, 2014 Leave a Comment
Vegetarian Red Bean Chili

Vegetarian Red Bean Chili

 

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

www.tasteofhome.com

 

For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great.  It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else.  I top bowls with shredded cheddar cheese.

           Connie Barnett                                                                 Athens, Georgia

 

Vegetable Red Bean Chili Recipe

Vegetarian Red Bean Chili

1 can (16 oz.) red beans, rinsed and drained

2 can (8 oz. each) no-salt-added tomato sauce

2 cups water

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

1 package (12 oz.) frozen vegetarian meat crumbles

1 large onion, chopped

1 to 2 Tbsp. chili powder

1 Tbsp. ground chili

2 garlic cloves, minced

1 tsp. pepper

½ tsp. salt

½ tsp. cayenne pepper

Sour Cream and shredded cheddar cheese, optional

 

In a 4 quart slow cooker, combine all ingredients.  Cover and cook on low for 5-6 hours or until heated through.  Serve with sour cream and cheddar cheese, if desired.              6 servings (2 quarts)

 

(Recipe for Vegetarian Red Bean Chili was on www.tasteofhome.com, 2014)

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Artichoke Dip

January 30, 2014 Leave a Comment
Artichoke Dip

Artichoke Dip

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  You can serve these classic dips with cut-up vegetables or low-salt chips.  Your household of hungry football fans will scarf them up.  All three dips, artichoke, black bean-chipotle and baked onion are included. This dip is delicious unbaked.  Crabmeat and cooked chopped spinach may be stirred into either version. Artichoke Dip Recipe

Artichoke Dip

2 (14 oz.) cans artichoke hearts, drained

1 cup mayonnaise

1 cup sour cream

1 cup grated Parmesan cheese

Mince the artichokes in a food processor; add mayonnaise, sour cream and Parmesan cheese. If desired, coat a small baking dish with cooking spray, fill with dip and bake in a preheated 350 F. oven 20 to 25 minutes, or until lightly browned.           12 – 16 servings

This will take about 15 minutes to make and may be made a day ahead.   Black Bean-Chipotle Dip

Black Bean-Chipotle Dip

½ cup coarsely chopped red onion

½ cup cilantro

1 Tbsp. (or to taste) minced chipotle in adobo sauce

2 (15.5 oz. each) cans black beans, drained and rinsed, divided

¼ cup extra-virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. ground cumin

½ tsp. dried oregano

Chop onion and cilantro together in food processor to 1/8 inch pieces; add chipotle, and mince. Add half the beans, the olive oil, lime juice, cumin and oregano, and pulse the machine to thoroughly combine. Transfer the beans to the bowl; stir in the remaining whole beans and mash lightly with a fork, if desired. 12 to 14 servings

Baked Onion Dip

Baked Onion Dip

1 Tbsp. canola oil

4 cups chopped onions

1 tsp. sugar

4 oz. Neufchatel cheese (low-fat cream cheese)

1/3 cup light mayonnaise

½ cup reduced-fat sour cream

¼ plus 1 Tbsp. grated Parmesan, divided

¼ tsp. Worcestershire sauce

Preheat the oven to 350 F.  Coat a 1 quart baking dish with cooking spray. Heat canola oil in large in a nonstick skillet over medium high heat.  Add onions and cook, stirring occasionally, until somewhat softened, about 4 minutes.  Sprinkle with sugar; reduce the heat to medium and cook, stirring occasionally, until the onions are soft and deeply golden, about 15 minutes.  Remove from heat and allow to cool. Combine the Neufchatel, mayonnaise, sour cream, ¼ cup of the Parmesan and Worcestershire sauce in a bowl; stir in the onions and transfer to the prepared baking dish.  Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake until mixture is golden on top and bubbling, about 20 minutes.  Serve warm.          12 servings   (Recipe for Artichoke Dip, Black Bean-Chipotle Dip, and Baked Onion Dip came from the Newsday, January 30, 2014)

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Sweet and Spicy Wings

January 30, 2014 Leave a Comment
Sweet and Spicy Wings

Sweet and Spicy Wings

 

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  Here’s another recipe that will satisfy hungry football fans.

 

Sweet and Spicy Wings Recipe

Sweet and Spicy Wings

 

¾ cup cherry preserves

¼ cup balsamic vinegar

1 tsp. garlic powder

1 tsp. salt

¼ tsp. crushed red pepper flakes (or more to taste)

3 lbs. chicken wings

¼ cup cilantro (or parsley), chopped

Preheat the oven to 425 F.  Coat a large rimmed baking sheet pan with cooking spray.  Top with a wire rack (such as a baking cooling rack) and spray the rack.

Combine the preserves, vinegar, garlic powder, salt and red pepper flakes in a bowl; toss with the wings.

Arrange them in a single layer on the on the wire rack and bake in the center of the oven until cooked through, 25 minutes.  Just before serving, sprinkle with the cilantro.          8 servings

 

(Recipe for Sweet and Spicy Wings came from the Newsday, January 30, 2014)

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Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

January 29, 2014 Leave a Comment
Orange-Chipotle Chicken Wings

Orange-Chipotle Chicken Wings

 

Get ready for the Super Bowl – Seahawks vs. Broncos 2014.  Why don’t you make these Orange-Chipotle Chicken Wings along with Chipotle Sour Cream.  The recipes came from the January 26th Sunday Newspaper in the USA Weekend section.  It’s something different — that I’m sure you’ll enjoy!!

Orange-Chipotle Chicken Wings with

     Chipotle Sour Cream Recipe

Orange-Chipotle Wings

¼ cup hot water

3 chipotle chilies canned in adobo sauce, seeds removed

¼ cup chopped cilantro

1 Tbsp. tomato paste

2 Tbsp. orange marmalade

1 garlic clove, minced

½ tsp. ground cumin

¼ tsp. ground cinnamon

1 pinch tsp. ground allspice

1 pinch ground cloves

1 ½ Tbsp. white vinegar

Juice of 1 lime (approximately 3 Tbsp.)

1 Tbsp. creamy peanut butter

3 ½ lbs. chicken wings

1/8 cup olive oil (optional)

Vegetable cooking spray

2 Tbsp. honey

1 scallion, sliced thinly on bias for garnish

 

Preheat oven to 450 F.  In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice and peanut butter; pulse to combine the ingredients into a coarse paste.  Divide mixture in half.

Remove the chicken wings from the package and pat dry with paper towels.  Remove the wings tips and discard.  Cut the remaining wings into two pieces, dividing at the joint.

Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight.  The olive oil may be added to this mixture to help coat wings.

Spray a heavy-duty baking tray with vegetable cooking spray.  Arrange the chicken wings on the tray in one layer with space between each wing.  Spray the wings with a light layer of vegetable cooking spray.  Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp.  The wings may be crisped for 3 to 4 minutes under the broiler if necessary.

Add 2 tablespoons of honey to the remaining chipotle sauce.  Place 2 tablespoons of sauce in a large mixing bowl.  Add the hot wings and stir gently to coat every wing in sauce.  Add more sauce to taste or serve extra sauce on the side.

Place the seasoned wings on a plate and garnish with sliced scallions.  Accompany with a bowl of Chipotle Sour Cream.

 

Chipotle Sour Cream

 

2 chipotle chiles canned in adobo sauce, seeds removed

1 cup sour cream or fat-free Greek yogurt

Juice from ½ fresh lime (approximately 1 ½ tablespoons)

Salt, as needed

Freshly ground pepper, as needed

Remove the chiles from the sauce.  Reserve the sauce.  Slit open the chilies and scrape to remove  the seeds.  Cut the chilies into a fine dice.

Stir the chilies into the sour cream.  Add 2 to 3 tablespoons of adobo sauce to taste.  Add the lime juice and stir.

Season with salt and pepper, to taste.

 

(Recipe for Orange-Chipotle Chicken Wings with Chipotle Sour Cream came from the Sunday Newsday, USA Weekend, January 26, 2014)

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Slow-Cooked Two-Bean Chili

January 28, 2014 Leave a Comment
Slow-Cooked Two-Bean Chili

Slow-Cooked Two-Bean Chili

 

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

 

The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had NO MEAT!  It’s so chock-full of ingredients and flavor that it’s hard to believe this is a low-fat recipe.  Enjoy!

         Ronald Johnson                                                                               Elmhurst, Illinois

 

Slow-Cooked Two-Bean Chili Recipe

Slow-Cooked Two-Bean Chili

½ Lb. sliced fresh mushrooms

1 large green pepper, chopped

1 large sweet red pepper, chopped

2 ribs celery, chopped

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

4 garlic cloves, minced

2 tsp. ground cumin

1 tsp. dried oregano

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) red beans, rinsed and drained

1 can (15 oz.) black beans, raised and drained

1 large carrot, chopped

½ cup water

½ cup barbecue sauce

¼ cup chili powder

1 tsp. Liquid Smoke, optional

Optional Toppings:   Light sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned.  Add the garlic, cumin and oregano; cook and stir 1 minute longer.

Transfer to a 5 quart slow cooker.  Stir in the tomatoes, beans, carrots, water, barbecue sauce, chili powder and Liquid Smoke if desired.

Cover and cook on low for 8 hours or until vegetables are tender.  Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.            6 servings (2 quarts)

 

(Recipe for Slow-Cooked Two-Bean Chili was on www.tasteofhome.com, 2014)

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Tomato-Cream Stuffed Chicken

January 24, 2014 Leave a Comment

 

Tomato-Cream Stuffed Chicken

Tomato-Cream Stuffed Chicken

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

www.tasteofhome.com

 

For a pretty presentation at your holiday gathering, reach for this impressive recipe.  The sun-dried tomato sauce is great with the chicken as well as grilled veggies.

         Jaqui Humphrey                                             Kirkland, Washington

 

Tomato-Cream Stuffed Chicken Recipe

Tomato-Cream Stuffed Chicken

½ cup Philadelphia Cream Cheese, softened

½ cup shredded part-skim mozzarella cheese

½ cup chopped fresh spinach

½ cup oil-packed sun-dried tomatoes, chopped

2 garlic cloves, minced

4 bone-in chicken breast halves (8 oz. each)

¼ tsp. salt

¼ tsp. pepper

3 Tbsp. butter

1 Tbsp. olive oil

Sauce:   ¾ cup white wine or chicken broth

¼ cup oil-packed sun-dried tomatoes, chopped

3 tsp. chopped, minced

6 fresh basil leaves, thinly sliced

¾ cup heavy whipping cream

¼ cup butter, cubed

 

Preheat oven to 400 F.  In a small bowl, combine first five ingredients.  Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin.  Sprinkle with salt and pepper.  In a large skillet, brown chicken on both sides in butter and oil.

Transfer to an ungreased 13×9 baking dish.  Bake, Uncovered uncovered, 20-25 minutes or until a thermometer reads 170 F.

Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil.  Bring to a boil over medium-high heat; cook until reduced by half.  Add cream and butter.  Bring to a boil.  Reduce heat; simmer, uncovered, until thickened, stirring occasionally.  Serve with chicken.              4 servings

 

(Recipe for Tomato-Cream Stuffed Chicken was on www.tasteofhome.com, 2013)

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Family-Pleasing Turkey Chili

January 22, 2014 Leave a Comment

 

Family-Pleasing Turkey Chili

Family-Pleasing Turkey Chili

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

 

My children really love this recipe, and it’s become one of their favorite comfort foods.  It’s relatively inexpensive, and leftovers are wonderful!

          Sheila Christensen                                                                          Marcos, California

 

Family-Pleasing Turkey Chili Recipe

Family-Pleasing Turkey Chili

1 Lb. lean ground turkey

1 medium green pepper, finely chopped

1 small red onion, finely chopped

2 garlic cloves, minced

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) kidney beans, rinsed and drained

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

1 can (14 ½ oz.) reduced-sodium chicken broth

1 ¾ frozen corn, thawed

1 can (6 oz.) tomato paste

1 Tbsp. chili powder

½ tsp. Pepper

¼ tsp. ground cumin

¼ tsp. garlic powder

Optional toppings: reduced-fat sour cream and minced fresh cilantro

In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Transfer to a 4 quart slow cooker.  Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder.

Cover and cook on low for 4-5 hours or until heated through.  Serve.

 

(Recipe for Family Pleasing Turkey Chili was on www.tasteofhome.com, 2014)

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Buffalo Wings

January 18, 2014 Leave a Comment
Buffalo Wings

Buffalo Wings

 

This recipe, Buffalo Wings is from Diabetic Connect.   Dig in!  They’re crispy, spicy, and have only 1g carbs per servings.

 

Buffalo Wings Recipe

Buffalo Wings

12 chicken wing drummettes

2 Tbsp. melted diet margarine

2 Tbsp. bottled hot sauce (your choice of brand)

1 & ½ Tbsp. red wine vinegar

 

Cut wings into 2 pieces at the joint.  Remove and discard tips.

Broil chicken 20 to 25 minutes.

Combine butter, hot sauce, and vinegar in saucepan.  Add chicken.  Toss to coat evenly.

You can serve with your choice of sauce; ranch, honey mustard, sweet & sour, etc.

 

(Recipe for Buffalo Wings came from Diabetic Connect, 2014)

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