Shrimp Tofu Noodles

September 17, 2015 Leave a Comment
Shrimp Tofu Noodlles

Shrimp Tofu Noodles

This recipe, Shrimp Tofu Noodles, I couldn’t find Tofu Shirataki Noodles, so I used Yakisoba Stir Fry Noodles in Teriyaki flavor, I got the noodles in Stop and Shop; but look in your refrigerator section of your supermarket.  These noodles were very good, if fact I have made them with salmon a few times.

 

Shrimp Tofu Noodles Recipe

 

Shrimp Tofu Noodles

1 lb. fresh or frozen medium shrimp

3 Tbsp. water

2 Tbsp. hoisin sauce

2 Tbsp. reduced-sodium soy sauce

2 tsp. Sriracha sauce

2 Tbsp. canola oil or olive oil

4 cloves garlic, minced

2 tsp. grated fresh ginger

3 packages (8 oz. each) refrigerated spaghetti-shape noodles substitute

1 package (12 oz.) fresh stir-fry vegetable medley

¼ cup sliced green onions

½ tsp. toasted sesame oil

 

Thaw shrimp, if frozen.  Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.  Set aside.

In small bowl whisk together the water, hoisin sauce, soy sauce and Sriracha; set aside.

In extra-large skillet heat 1 tablespoon of canola oil over medium-high heat.  Add shrimp, garlic and ginger to hot oil.  Stir-fry about 2 minutes or until shrimp are opaque.  Remove shrimp from skillet.  Meanwhile, drain and rinse noodle substitute; pat dry with paper towel.

Heat the remaining 1 tablespoon canola oil in the skillet.  Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender.  Add noodle substitute and hoisin sauce mixture to vegetables in skillet; stir to coat.  Return shrimp to skillet; toss together until heated through.  Divide among four bowls.  Sprinkle with green onions.  Drizzle with sesame oil.  Serve immediately, sauce will thin as it stands.          4 servings

 

(Recipe for Shrimp Tofu Noodles, Healthy Meals in Minutes, Diabetic Living, 2015)

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Grilled Marinated Flank Steak Salad

September 15, 2015 Leave a Comment
Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad Recipe

 

Grilled Marinated Flank Steak Salad

Cilantro Dressing:

3 Tbsp. lime juice

2 Tbsp. chopped shallot

2 Tbsp. snipped fresh cilantro

1 Tbsp. olive oil

1 Tbsp. water

2 tsp. honey

1 large clove garlic, peeled and quartered

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

In a blender or small food processor combine all ingredients.  Cover and blend or process until combined.

8 oz. beef flank steak

2 small yellow and/or red sweet peppers, stemmed, seeded and halved

1 ear fresh corn, hushed and silk removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

¼ of a small avocado, halved, seeded, peeled and thinly sliced

2 cups torn romaine lettuce

Fresh cilantro sprigs

 

Divide Cilantro Dressing into two portions.

Trim fat from steak.  Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1 inch intervals.  Place steak in a resealable plastic bag.  Pour one portion of the Cilantro Dressing over steak in a bag; set remaining dressing portion aside.  Seal bag; turn to coat steak.  Marinate in the refrigerator for up to 3 hours; in1 ½ hours turn steak on other side.

Coat sweet pepper, corn and green onions with cooking spray.

For a charcoal grill, grill steak and corn on the rack of an uncovered grilled directly over medium coals until steak is desired doneness and corn is tender, turning steak one halfway through grilling and turning corn occasionally.  For steak, allow 17 to 21 minutes for medium rare (145 F.); to medium (160 F.)  For corn, allow 15 to 20 minutes.  Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill.  Reduce heat to medium.  Place meat and, later, vegetables on grill rack over heat.  Cover and grill as above.)

Thinly slice meat against the grain.  Coarsely chop sweet peppers and green onions; cut the corn from the cob, leaving kernels in “SHEETS”.  Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce.  Drizzle with the reserved portion on the Cilantro Dressing.  Garnish with cilantro sprigs.         2 servings (1 cup greens, 3 oz. cooked meat, ½ cup vegetables and 1 ½ tablespoons dressing per serving)

 

(Recipe for Grilled Marinated Flank Steak Salad, Diabetic Living, 2015)

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Melon and Chicken Pasta Salad

September 12, 2015 Leave a Comment
Melon and Chicken Pasta Salad

Melon and Chicken Pasta Salad

This recipe, Melon and Chicken Pasta Salad.   (As of September 9, 2015 – there is still cantaloupe in the supermarket.)  Melon, prosciutto and dried cranberries pair well together in this chicken pasta salad recipe.  Fresh grilled chicken breast is best, but you can save time by using roasted or grilled chicken from the supermarket.  For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

 

Melon and Chicken Pasta Salad Recipe

 

Melon and Chicken Pasta Salad

1 clove garlic, minced

¼ tsp. salt

½ cup buttermilk

¼ cup low-fat mayonnaise

3 Tbsp. chopped fresh tarragon or 1 Tbsp. dried tarragon

1 Tbsp. distilled white vinegar

8 oz. (about 3 cups) whole-wheat bowtie pasta

2 cups cubed cantaloupe or honeydew melon

2 cups thinly sliced baby spinach

2 cups cubed or shredded cooked chicken

¼ cup dried cranberries

¼ cup chopped prosciutto (about 3 oz.)

Freshly ground pepper to taste

 

To prepare dressing:  Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste.  Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.

To prepare pasta salad:  Cook pasta in a large pot of boiling water according to package directions.  Drain, transfer to a large bowl and let cool.  Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing: toss to coat.          6 servings

 

(Recipe for Melon and Chicken Pasta Salad, Diabetic Connect, 2015)

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Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

September 10, 2015 Leave a Comment
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

This recipe, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying.  Blackberries (or raspberries, if you prefer) combined  with whole-grain mustard make for a sweet-and-savory dipping sauce.  Then serve it with steamed broccoli and carrots for a complete meal.

 

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard Recipe

 

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

1 cup fresh blackberries or raspberries, finely chopped

1 ½ Tbsp. whole-grain mustard

2 tsp. honey

1 Lb. chicken tenders, cut in half crosswise (see Tip)

½ tsp. salt

¼ tsp. pepper

3 Tbsp. cornmeal

1 Tbsp. extra-virgin olive oil

 

Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.

Sprinkle chicken tenders with salt and pepper.  Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).

Heat oil in a large nonstick skillet over medium-high heat.  Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones).  Serve the chicken nuggets with the berry mustard.

TIP:  Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts.  They can also be purchased separately.  Four 1 oz. tenders will yield a 3 oz. cooked portion.  Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

 

(Recipe for Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, Diabetic Connect, 2015)

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Teriyaki Pork with Asian Slaw

September 7, 2015 Leave a Comment
Teriyaki Pork with Asian Slaw

Teriyaki Pork with Asian Slaw

This recipe, Teriyaki Pork with Asian Slaw, was in Better Homes and Gardens – Slowcooker Oven-Free Summer Recipes.  Customize this fresh slaw to your liking.  Any cabbage or fresh veggies work well tossed in the tangy Asian dressing.

 

Teriyaki Pork with Asian Slaw Recipe

 

Teriyaki Pork with Asian Slaw

2 pork tenderloins (12 oz.)

½ cup reduced-sodium soy sauce

¼ cup rice vinegar

3 Tbsp. packed brown sugar

2 Tbsp. canola oil

2 tsp. grated fresh ginger

2 cloves garlic, minced

¼ tsp. pepper

Slivered green onions and/or toasted sesame seeds

1 recipe Asian Slaw

 

Trim fat from meat.  Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium-high heat.  Cook meat in hot skillet until browned on all sides, turning to brown evenly.  Transfer meat to a 3 ½ or 4 quart slow cooker.

In a small bowl whisk together the next 7 ingredients.  Pour over meat.  Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours.

Transfer meat to cutting board, reserving cooking liquid.  Cut meat into ½ inch slices.  To serve, drizzle meat with cooking liquid.  Sprinkle with green onions and/or sesame seeds.  Serve with Asian Slaw.

8 serving  (Slowcooker/5 to 6 hour (low) or 2 ½ to 3 hours (high))

Asian Slaw

In a medium bowl, combine 5 cups shredded cabbage, 1 cup yellow sweet pepper strips, ½ cup shredded carrot, ½ cup fresh pea pods sliced lengthwise, and ¼ cup sliced green onions.

For Dressing

In a screw-top jar, combine 3 tablespoons rice vinegar, 2 tablespoons canola oil, 1 tablespoon toasted sesame oil, 1 tablespoon reduced-sodium soy sauce, ¼ teaspoon salt, a ¼ teaspoon pepper.  Cover and shake well.  Drizzle dressing over cabbage mixture; toss to coat.

 

(Recipe for Teriyaki Pork with Asian Slaw, Better Homes and Gardens, Slowcooker Oven-Free Summer Recipes, 2015)

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Veggie Crunch Wrap

September 3, 2015 Leave a Comment
Veggie Crunch Wrap

Veggie Crunch Wrap

This recipe, Veggie Crunch Wrap, was in Diabetic Lining – Healthy Meals in Minutes.  Flatout Light Flatbreads come in 4 flavors: original, tomato, spinach and Italian herb.  These Flatout Light flatbreads are high in fiber (9 grams each), and only 90 calorie each.

 

Veggie Crunch Wrap Recipe

 

Veggie Crunch Wrap

1 light flatbread wrap

¼ of medium avocado, peeled

1/8 tsp. lime juice

1 medium carrot, cut into thin bite-size strips

¼ of a cucumber, cut into thin bite-size strips

¼ of small red sweet pepper, seeded and cut in bite-size strips

1 Tbsp. crumbled feta cheese

 

Place wrap on work surface.  In a small bowl mash together avocado and lime juice.  Spread mixture over flatbread.

Arrange carrot, cucumber and sweet pepper strips on top of avocado mixture, leaving about 2 inches of space at each end of flatbread.

Sprinkle with feta cheese; roll up into a wrap.  Serve immediately or cover and chill for up to 4 hours.  If desired, cut in half diagonally.

 

(Recipe for Veggie Crunch Wrap, Diabetic Living – Healthy Meals in Minutes, 2015)

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Shrimp Chili Cornbread Casserole

August 23, 2015 Leave a Comment
Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili.  This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.

 

Shrimp Chili Cornbread Casserole Recipe

 

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

To Prepare Filling:  Heat 2 tsp. oil in Dutch oven over medium heat.  Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping:  Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl.  Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir until moistened.  Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)

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Citrus Salmon with Orange Relish

August 19, 2015 Leave a Comment
Citrus Salmon with Orange Relish

Citrus Salmon with Orange Relish

This recipe, Citrus Salmon with Orange Relish, I wanted something different for dinner, so I looked through all my recipes (over 100).  I came across a small pamphlet from McCormick Spices for Health, which I’ve had for at least 12 years, and I haven’t looked through it since I picked it up at the A & P.  Well, you had to put the salmon in a marinade for up to 30 minutes or longer.  Of course I choose the latter, because I HAVE NEVER HAD SALMON BEFORE.  Well, it was SO GOOD, that I made it the next day, and have bought more salmon because I’m making it this week again.

 

Citrus Salmon with Orange Relish Recipe

 

Citrus Salmon with Orange Relish

¼ cup orange juice

2 Tbsp. olive oil

1 1/2 tsp.  McCormick Thyme Leaves, divided

4 salmon fillets (about 1 lb.)

1 Tbsp. brown sugar

1 tsp. McCormick Perfect Pinch Garlic & Herb SALT FREE Seasoning

** I DIDN’T INCLUDE THE RELISH IN THE SALMON I MADE **

Orange Relish

½ tsp. grated orange peel

2 seedless oranges, peeled, sectioned and cut into ½ inch pieces

2 Tbsp. chopped red bell pepper

1 Tbsp. honey

1 Tbsp. chopped red onion

1 Tbsp. chopped fresh parsley

½ tsp. McCormick Ground Ginger

 

FOR THE SALMON:  Mix orange juice, oil, and 1 teaspoon of the thyme in small bowl.  Place salmon in large resealable plastic bag or glass dish.  Add marinade; turn to coat well.  Refrigerate 30 minutes or longer for extra flavor.  For the relish, mix all ingredients in medium bowl.  Cover.  Refrigerate until ready to serve.

MIX brown sugar, Perfect Pinch, remaining ½ teaspoon thyme in small bowl.  Remove salmon from marinade.  Discard any remaining marinade.  Rub salmon evenly with the Perfect Pinch marinade.  Place salmon on foil-lined baking dish.

BAKE in preheated 400 F. oven 10 to 15 minutes or until fish flakes easily with a fork.  Or grill salmon over medium-high heat 6 to 8 minutes per sides or until fish flakes easily with a fork.  Serve with Orange Relish.             4 servings

 

(Recipe for Citrus Salmon with Orange Relish, McCormick Spices for Health, 2015)

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Egg and Potato Casserole

August 16, 2015 Leave a Comment
Egg and Potato Casserole

Egg and Potato Casserole

This recipe, Egg and Potato Casserole, has Canadian bacon, hash browns, cheese, veggies and more, this hearty casserole s sure to please.

 

Egg and Potato Casserole Recipe

 

Egg and Potato Casserole

Nonstick cooking spray

2 cups loose-pack frozen diced hash browns with onions and peppers

1 cup loose-pack frozen cut broccoli or asparagus

1/3 cup finely chopped Canadian style bacon

1/3 cup evaporated fat-free milk

2 Tbsp. flour

2 cartons (8 oz.) refrigerated egg product, thawed

½ cup shredded reduced-fat cheddar cheese

½ tsp. dried basil, crushed

¼ tsp. pepper

1/8 tsp. salt

 

Preheat oven to 350 F.  Coat a 2-quart square baking dish with nonstick cooking spray.  Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon.  Set aside.

In a medium bowl, gradually stir evaporated milk into flour.  Stir in egg product, half of the cheddar cheese, the basil, pepper and salt.  Pour egg product mixture over vegetables.

Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean.  Sprinkle with remaining cheddar cheese.  Let stand for 5 minutes before serving.         6 servings

 

(Recipe for Egg and Potato Casserole, Diabetic Connect, 2015)

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Low-Carb Beef Stroganoff

August 11, 2015 Leave a Comment
Low-Carb Beef Stroganoff

Low-Carb Beef Stroganoff

This recipe, Low-Carb Beef Stroganoff, is from Best of Diabetic Connect Low-Carb Recipes.  This is one of my favorite meals.

 

Low-Carb Beef Stroganoff Recipe

 

Low-Carb Beef Stroganoff

1 ½ lb. beef tenderloin – cut thin strips

2 Tbsp. flour

2 Tbsp. butter

2 Tbsp. olive oil

1 ½ cups beef bouillon

¼ cup sour cream

2 Tbsp. tomato paste

½ tsp. paprika

Salt to taste

 

Dredge beef in flour.  In a heavy skillet, melt butter with oil.  Brown the beef (about 5 minutes).  Slowly add bouillon to beef, stirring well.  Bring to a boil.  Combine sour cream, tomato paste, paprika and salt.  Slowly stir sour cream mixture into beef mixture.  Turn heat to low and bring to a bare simmer.  Cook 15-20 minutes, stirring frequently and never allowing mixture to boil.            4 servings

 

(Recipe for Low-Carb Beef Stroganoff came from Best of Diabetic Connect Low-Carb Recipes, 2014)

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