Broccoli Beef Braids

December 10, 2013 Leave a Comment
Broccoli Beef Braids

Broccoli Beef Braids

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

www.tasteofhome.com

This filling sandwich looks fancy but is really simple to make.  Each slice is packed with ground beef, broccoli and cheese.  Served with a green salad, this beefy sandwich makes a terrific lunch or dinner.

          Penny Lapp                                                                        Royalton, Ohio

 

Broccoli Beef Braids Recipe

Broccoli Beef Braids

1 lb. ground beef

½ cup chopped onion

3 cups frozen chopped broccoli

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

½ cup sour cream

¼ tsp. salt

¼ tsp. pepper

2 tubes (8 oz. each) refrigerated crescent rolls

Preheat oven to 350 F.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the broccoli, cheese, sour cream, salt and pepper; heat through.

Unroll one tube of dough on a greased baking sheet; seal the seams and perforations, forming a 12×8 inch rectangle.  Spread half of beef mixture lengthwise down the center.  On each side, cut 1 inch wide strips 3 inch into center.  Starting at one end, fold alternating strips at an angle across filling; seal ends.  Repeat.

Bake 15-20 minutes or until golden brown.        2 loaves (8 serving each)

 

(Recipe for Broccoli Beef Braids came from Taste of Home, 2013)

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Oven-Fried Fish Sticks with Tartar Sauce

December 7, 2013 Leave a Comment
Oven-Fried Fish Sticks with Tartar Sauce

Oven-Fried Fish Sticks with Tartar Sauce

 

As host of Yahoo’s Blue Ribbon Hunter, Allison Fishman Task has eaten countless plates of “festival” food.  “I’d visit fairs and people would say they can’t eat the food because it’s too high in fat and calories,” she says.  “My hope with this book (Cooking light lighten up, America!) was to reclaim classic beloved American dishes.”  Here, she transforms fish sticks by baking cod and serving it with a zingy sauce.

Oven-Fried Fish Sticks with Tartar Sauce Recipe

Oven-Fried Fish Sticks with Tartar Sauce

 

Fish Sticks:   4.5 oz. flour (about 1 cup)

1 ½ cups panko (Japanese bread crumbs)

3 Tbsp. water

1 large egg, lightly beaten

1 ¼ lbs. cod fillets (1/2 inch thick)

Cooking spray

½ tsp. kosher salt

Tartar Sauce:   1/3 cup light mayonnaise

2 Tbsp. chopped kosher dill pickles

1 Tbsp. finely chopped red onion

1 Tbsp. chopped fresh parsley

1 Tbsp. capers, rinsed, drained and chopped

1 Tbsp. fresh lemon juice

Preheat oven to 375 F.  To prepare fish sticks, place flour in a shallow dish or bowl.  Place bread crumbs in a second shallow dish or bowl.

Combine 3 Tbsp. water and egg in third shallow dish or bowl, stirring with a whisk.

Cut fish into 20 (4 x ½ inch) strips.  Dredge fish in flour, shaking off excess.  Dip fish in egg mixture and dredge in bread crumbs.  Place on baking sheet coated with cooking spray.  Coat fish with cooking spray.

Bake at 375 F. for 30 minutes or until crisp.  Sprinkle fish sticks with salt.

To prepare tartar sauce, combine all sauce ingredients in a small bowl.  Serve tartar with fish.

 

(Recipe for Oven-Fried Fish Sticks with Tartar Sauce was in USA Weekend. November 3, 2013)

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Pizza Meatballs

December 6, 2013 Leave a Comment
Pizza Meatballs

Pizza Meatballs

 

Try these Pizza Meatballs – it has green pepper, mushrooms, bulk turkey, as well as ground turkey breast.  (This is Diabetic Friendly!)

Pizza Meatballs Recipe

Pizza Meatballs

1 cup fresh cremini or button mushrooms, finely chopped

½ cup finely chopped green sweet pepper

½ cup finely chopped onion

2 cloves garlic, minced

¾ cup soft whole wheat bread crumbs (about 1 slice)

1 egg white, lightly beaten

1 ½ tsp. dried Italian seasoning crushed

1/8 tsp. pepper

8 oz. uncooked bulk turkey sausage

8 oz. ground turkey breast

1 cup shredded reduced-fat Italian four-cheese blend (4 oz.)

1 ½ cups low-sodium pasta sauce, heated

Preheat oven to 350 F.  Coat a large non-stick skillet with cooking spray; heat skillet over medium heat.   Add mushrooms, green pepper, and onion.  Cook for 5 to 8 minutes or until vegetables are tender, stirring frequently.  Stir in garlic and set aside.

In a large bowl combine bread crumbs, egg white, Italian seasoning, and 1/8 teaspoon pepper.  Stir in mushrooms mixture.  Add turkey sausage, turkey breast and cheese; mix well.

Line a 15×10 inch baking pan with foil.  Spray foil with non-stick cooking spray; set aside.  Using wet hands, shape meat mixture into (24) twenty-four 1 ½ inch meatballs; place in prepared pan.  Bake 20 minutes or until done (160 F.)  Serve meatballs with sauce.                      24 meatballs

 

(Recipe for Pizza Meatballs came from Taste of Home Best Holiday Recipes, December 28, 2009)

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Leftover Turkey Rice Soup

December 2, 2013 Leave a Comment

 

Leftover Turkey Rice Soup

Leftover Turkey Rice Soup

Turkey replaces chicken in this classic rice soup.

Leftover Turkey Rice Soup Recipe

Leftover Turkey Rice Soup

 

4 cups of Defatted Chicken broth (can use chicken bouillon as well)

½ cup diced celery

¼ cup diced carrots

¼ cup diced onion

½ tsp. poultry seasoning

¼ tsp. dill weed

Salt and pepper to taste

4 oz. cooked turkey, cubed (discard any skin and fat)

1 cup cooked rice

In medium saucepan, combine broth, celery, carrots, onions and seasoning.  Cover and cook over medium low heat until vegetables are tender, about 20 minutes.  Add turkey and rice.  Heat through.

5 servings

(Recipe for Leftover Turkey Rice Soup came from Diabetic Connect, 2013)

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Mushroom Turkey Tetrazzini

December 1, 2013 Leave a Comment
Mushroom Turkey Tetrazzini

Mushroom Turkey Tetrazzini

 

This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey.  And it’s a real family pleaser!

         Linda Howe                                                                    Lisle, Illinois

 

Mushroom Turkey Tetrazzini Recipe

 

Mushroom Turkey Tetrazzini

12 oz. uncooked spaghetti, broken into 2 inch pieces

2 tsp. chicken bouillon granules

½ lb. sliced fresh mushrooms

2 Tbsp. butter

2 Tbsp. flour

¼ cup sherry or reduced-sodium chicken broth

¾ tsp. salt-free lemon-pepper seasoning

1/2 tsp. salt

1/8 tsp. ground nutmeg

1 cup fat-free evaporated milk

2/3 cup cubed Parmesan cheese, divided

4 cups cubed cooked turkey breast

¼ tsp. paprika

Cook spaghetti according to package directions.  Drain, reserving 2 ½ cups cooking liquid.  Stir bouillon into cooking liquid and set aside.  Place spaghetti in a 13 x 9 inch baking dish coated with cooking spray; set aside.

In a large nonstick skillet, sauté mushrooms in butter until tender.  Stir in flour until blended.  Gradually stir in sherry and reserved cooking liquid.  Add the lemon-pepper, salt and nutmeg.  Bring to stir boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended.  Add turkey; cook and stir until heated through.  Pour turkey mixture over spaghetti and toss to combine.  Sprinkle with paprika and remaining Parmesan cheese.

Cover and bake at 375 F. for 25-30 minutes or until bubbly.                   8 serving

 

(Recipe for Mushroom Turkey Tetrazzini came from Taste of Home, 2013)

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Individual Turkey Potpies

November 30, 2013 Leave a Comment
Individual Turkey Potpies

Individual Turkey Potpies

 

Savory, creamy potpies are a great way to make those old leftovers new again.  These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.

           Victoria Bond                                                            Tempe, Arizona

 

Individual Turkey Potpies Recipe

Individual Turkey Potpies

2 ½ cups cubed peeled potatoes

1 cup chopped onions

¾ cup sliced fresh carrots

½ cup chopped celery

1 Tbsp. olive oil

2 garlic cloves, minced

2 cups cubed cooked turkey

½ cup fresh peas

½ tsp. minced fresh thyme or 1/8 tsp. dried thyme

½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

Sauce:   ¼ cup butter. cubed

6 Tbsp. flour

2 cups 2% milk

1 cup chicken broth

½ cup heavy whipping cream

3 Tbsp. Dijon mustard

1 Tbsp. capers, drained

1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon

1 tsp. minced fresh thyme or dried thyme

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

½ tsp. rubbed sage

½ tsp. dried marjoram

¼ tsp. ground nutmeg

¼ tsp. salt

1/8 tsp. pepper

Crust:   1 sheet frozen puff pastry, thawed

1 egg

1 Tbsp. water

2 Tbsp. grated Parmesan cheese

In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes.  Add garlic; cook 1 minute longer.  Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk, broth and cream.  Bring to a boil; cook and stir for 1-2 minutes or until thicken.  Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture.  Divide among six greased 10 oz. ramekins.

On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle.  Cut into six squares.  Place one pastry over each ramekin; pressing to seal edges.  Beat egg and water; brush over pastry.  Sprinkle with cheese.

Place ramekins on a baking sheet.  Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.

6 servings

 

(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)

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Lemon Chicken

November 29, 2013 Leave a Comment
Lemon Chicken with Peppers

Lemon Chicken with Peppers

 

This recipe is from Diabetic Connect, it’s Lemon Chicken.  It doesn’t take long to make, which is a “plus”.  You take chicken breast tenders, low sodium soy sauce, fat-free chicken broth, red and green peppers to make this yummy meal.

Lemon Chicken Recipe

Lemon Chicken

1 tsp. cornstarch

1 Tbsp. low sodium soy sauce

12 oz. chicken breast tenders, cut in thirds

¼ cup fresh lemon juice

¼ cup low sodium soy sauce

¼ cup fat-free chicken broth

1 tsp. fresh ginger, minced

2 cloves garlic, minced

1 Tbsp. SPLENDA No Calorie Sweetener, granulated

1 tsp. cornstarch

1 Tbsp. vegetable oil

¼ cup red pepper, sliced into 2 inch strips

¼ green pepper, sliced into 2 inch strips

Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl.  Add sliced chicken tenders.  Place in refrigerator and marinate for 10 minutes.

Stir in lemon juice, ¼ cup soy sauce, chicken broth, ginger, garlic, SPLENDA and 1 teaspoon cornstarch together in a medium-sized mixing bowl.

Heat oil in a medium frying pan.  Add chicken and cook over medium-high heat for 3 to 4 minutes or until done.  Add sauce and sliced peppers.  Cook 1 to 2 minutes more or until sauce thickens and pepper are slightly tender.

 

(Recipe for Lemon Chicken came from Diabetic Connect, 2013)

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Southwestern Rubbed Turkey

November 24, 2013 Leave a Comment
Southwestern Rubbed Turkey

Southwestern Rubbed Turkey

 

This recipe is from Diabetic Connect, and it’s just in time for Thanksgiving.  Smoked paprika is the key to the turkey rub in this recipe.  It can be purchased in gourmet markets and online at www.tienda.com .  Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist.

Southwestern Rubbed Turkey Recipe

 

Southwestern Rubbed Turkey

2 Tbsp. smoked paprika

1 Tbsp. cumin seeds, toasted and ground

1 tsp. ground cinnamon

1 tsp. salt

1 tsp. freshly ground pepper

2 Tbsp. plus 2 cups water, divided

1    12 lb. turkey, giblets removed

               Total Time:  4 hours                                           12 servings, plus plenty of leftovers

Position rack in lower third of oven; preheat oven to 350 F.

Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste.  Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.

Place the turkey breast-side down on a roasting rack in a large roasting pan.  Add 2 cups water to the pan.  Roast for 1 ½ hours.

Remove the turkey from the oven and turn it over—either use silicon gloves or cover the bird with foil and use cloth oven mitts to turn it over.  Continue roasting, basting occasionally with pan juices, until an  instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 F, about 1 ½ to 2 hours more.  If the bird is browning too deeply, tent with foil while it continues to bake.  If the pan runs out of juices, add about ½ cup water, scrape up any browned bits, and use this liquid for basting.  Let rest at room temperature for 30 minutes before carving.

 

(Recipe for Southwestern Rubbed Turkey came from Diabetic Connect, 2013)

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Loaded Mashed Potatoes

November 24, 2013 Leave a Comment
Loaded Mashed Potatoes

Loaded Mashed Potatoes

 

Every year my Mom made with cream cheese mashed potatoes for Thanksgiving, and I’ve tailored the recipe to my family and have carried on the tradition.  I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space.

        Ann Nolte                                                                           Tampa, Florida

 

Loaded Mashed Potatoes Recipe

Loaded Mashed Potatoes

 

3 Lbs. potatoes (about 9 medium), peeled and cubed

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 cup (8 oz.) sour cream

  ½ cup butter, cubed

¼ cup 2% milk

1 ½ cups (6 oz.) shredded cheddar cheese

1 ½ cups (6 oz.) shredded pepper jack cheese

½ lb. bacon strips, cooked and crumbled

4 green onions, chopped

½ tsp. onion powder

½ tsp. garlic powder

Place potatoes in a Dutch oven and cover with water.  Bring to a boil.  Reduced heat; cover and cook for 10-15 minutes or until tender.  Drain.  Mash potatoes with cream cheese, sour cream, butter and milk.  Stir in the cheese, bacon, onions and seasonings.  Transfer to a large bowl; cover and refrigerate overnight.

Transfer to a greased 3 or 4 quart slow cooker.  Cover and cook on low for 3 to 3 ½ hours.     10 servings

 

(Recipe for Loaded Mashed Potatoes came from Taste of Home, 2013)

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Walnut-Nutmeg Pumpkin Custard

November 23, 2013 Leave a Comment
Walnut-Nutmeg Pumpkin Custard

Walnut-Nutmeg Pumpkin Custard

 

This recipe is from Diabetic Living, it would be great to have something for all the people that you care about.  All the high calorie desserts that appear on the table after a BIG meal, it would be nice to have something that ANYONE could enjoy.

Walnut-Nutmeg Pumpkin Custard Recipe

Walnut-Nutmeg Pumpkin Custard

1 cup evaporated fat-free milk

1 cup canned pumpkin

2 eggs, lightly beaten

2/3 cup pure maple syrup

½ cup refrigerated or frozen egg product, thawed

2 tsp. vanilla

¼ tsp. salt

¾ tsp. ground nutmeg

¼ tsp. ground allspice

¼ chopped walnuts

¼ cup regular rolled oats

2 Tbsp. packed brown sugar

1 Tbsp. butter, melted

½ cup frozen light whipped dessert topping, thawed

Preheat oven to 350 F.  Coat eight (6 oz.) ramekins with non-stick cooking spray.  Place ramekins in two 2-quart square baking dishes.

In a medium bowl combine evaporated milk, pumpkin, eggs, maple syrup, egg product and vanilla.  In a small bowl sift together ½ teaspoon of nutmeg, ¼ teaspoon salt and the allspice.  Add spice mixture to the pumpkin mixture; beat with a wire whisk until well mixed.

In the small bowl that contained the spice mixture combine walnuts, oats, brown sugar, and the remaining ¼ teaspoon nutmeg.  Add melted butter; stir just until combined.

Divide pumpkin mixture evenly among the prepared ramekins.  Place baking dishes on the oven rack.  Pour enough boiling water into baking dishes to reach halfway up the sides of the ramekins.  Bake 15 minutes.  Carefully top each with 1 tablespoon of the nut mixture.  Bake 15 or 20 minutes more or until knife inserted near center comes out clean.

Remove ramekins from water; cool on a wire rack 30 minutes.  Cover and chill 2 to 8 hours before serving.  To serve, top with whipped dessert topping and, if desired, sprinkle with additional nutmeg.

8  serving

(Recipe for Walnut-Nutmeg Pumpkin Custard came from Diabetic Living, Winter, 2013)

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