Zucchini-Potato Latkes with Tzatziki

August 8, 2015 Leave a Comment
Zucchini-Potato Latkes with Tzatziki

Zucchini-Potato Latkes with Tzatziki

This recipe, Zucchini-Potato Latkes with Tzatziki.  Tzatziki, a flavorful Greek sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes.  Make it a meal:  Enjoy with fresh tomatoes and a few Kalamata olives or put patties and tzatziki (yogurt sauce) in a pita pockets for lunch on the go.

 

Zucchini-Potato Latkes with Tzatziki Recipe

 

Zucchini-Potato Latkes with Tzatziki

1 lb. zucchini, shredded

2 cups shredded cooked potato (see note)

2 medium shallots, minced, divided

1 egg, beaten

2 cups fresh whole-wheat breadcrumbs (see Tip)

½ cup crumbled reduced-fat feta cheese

2 Tbsp. chopped fresh dill, divided

½ tsp. salt, divided

½ tsp. freshly ground pepper, divided

2 Tbsp. extra-virgin olive oil, divided

1 cup low-fat plain yogurt

½ medium cucumber, peeled, seeded and shredded

1 Tbsp. red wine vinegar

 

Preheat oven to 450 F.  Coat a baking sheet with cooking spray.

Toss zucchini, potato, 3 tablespoon shallot and egg in a large bowl.  Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and ¼ teaspoon pepper; toss to combine.  From the mixture into 12 patties.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add 6 patties, cover and cook until crispy and browned one side, 2 to 5 minutes.  Carefully transfer the latkes to the prepared pan, browned-side down.  Repeat with remaining 1 tablespoon oil and patties.

Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

Meanwhile, prepare tzatziki:  Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 14 teaspoon each salt and pepper in a small bowl.  Serve the latkes with the tzatziki on the side.

Note:  Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.

Tip:  To make fresh breadcrumbs:  Trim crusts from firm sandwich bread.  Tear bread into pieces and process in a food processor into coarse crumbs.  One slice makes 1/3 cup crumbs.

 

(Recipe for Zucchini-Potato Latkes with Tzatziki, Diabetic Connect, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Apple Zucchini Crisp

August 6, 2015 Leave a Comment
Apple Zucchini Crisp

Apple Zucchini Crisp

This recipe, Apple Zucchini Crisp, your favorite apples and garden fresh zucchini become a low-carb dessert that will have your family clamoring for seconds.

 

Apple Zucchini Crisp Recipe

 

Apple Zucchini Crisp

1 cup apples, peeled and thinly sliced

2 cups zucchini, peeled, halved and thinly sliced

¼ cup Splenda brown sugar

2 tsp. cinnamon, divided

A pinch of nutmeg

3 Tbsp. lemon juice

1/3 cup almond meal

1/3 cup sliced almond

1/3 cup chopped pecans

1 tsp. vanilla

¼ cup butter, melted

 

Preheat oven to 375 F.  Toss the apples, zucchini, 1 teaspoon of cinnamon and the lemon juice together.  Pour into an 8×8 inch baking dish.

Mix the brown sugar, remaining 1 teaspoon of cinnamon, nutmeg, almond meal, almonds and pecans together.

Stir in the vanilla in with the melted butter and pour over the nut mixture.  Mix well.

Crumble the nut mixture evenly over apples and zucchini.

Bake uncovered for 30 minutes.

Top with whipped cream, if desired.

 

(Recipe for Apple Zucchini Crisp, Diabetic Connect, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Steak and Mushroom Phyllo Pizza

August 4, 2015 Leave a Comment
Steak and Mushroom Phyllo Pizza

Steak and Mushroom Phyllo Pizza

This recipe, Steak and Mushroom Phyllo Pizza, came from Diabetic Living Online.

 

Steak and Mushroom Phyllo Pizza Recipe

 

Streak and Mushroom Phyllo Pizza

Non-stick cooking spray

8 sheets frozen phyllo dough (18×14 inch rectangles), thawed

½ of a small red onion, chopped (about 1/3 cup)

3 cloves garlic, minced

1 Tbsp. olive oil or canola oil

8 oz. button mushrooms, sliced

12 oz. boneless beef top sirloin steak, cut into thin bite-size strips

¼ cup snipped fresh herbs such as tarragon, rosemary, basil, oregano and/or parsley

Or

1 Tbsp. dried herbs, such as tarragon, rosemary, basil oregano and/or parsley

¼ tsp. black pepper

1/8 tsp. salt

¾ shredded part-skim mozzarella cheese (3 oz.)

 

Preheat oven to 370 F.  Lightly coat a large baking sheet with nonstick spray.  Place one phyllo sheet on baking sheet.  Lightly coat phyllo with nonstick spray. Top with second sheet; lightly coat with nonstick spray.  Repeat with remaining phyllo sheets.  Roll up phyllo edges to form a rim.  Bake for 15 minutes.

Meanwhile, in a large skillet cook onion and garlic in hot oil over medium-high heat for 2 minutes.  Add mushrooms.  Cook for 5 to 7 minutes or until mushrooms are tender and liquid has evaporated, stirring occasionally.  Remove mixture from skillet and set aside.

In the same skillet cook steak for 2 to 3 minutes until meat is slightly pink in the center, stirring occasionally.  Stir in herbs and sprinkle with salt and pepper.  Remove from heat.

Top phyllo with the meat mixture, mushroom mixture, and the cheese.  Bake for 10 minutes more or until phyllo is golden brown and cheese is melted.

 

(Recipe for Steak and Mushroom Phyllo Pizza, Diabetic Living, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Basil, Shrimp and Zucchini Pasta

August 1, 2015 Leave a Comment
Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini

This recipe, Basil, Shrimp and Zucchini, combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin olive oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper

Pinch of cayenne, to taste

1 lb. peeled and deveined raw shrimp (31-40 per lb.)

2 cups orecchiette or small pasta, preferably whole wheat

2 medium zucchini or summer squash, or 1 of each

 

Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook pasta in a large pot pf boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, until the shrimp are PINK and just barely cooked through, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.

 

(Recipe for Basil, Shrimp and Zucchini Pasta, Diabetic Connect, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Stuffed Portabella Mushrooms

July 30, 2015 Leave a Comment
Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

This recipe, Stuffed Portabella Mushrooms, try this delicious blend and low-carb ingredients make this dish perfect for any occasion.

 

Stuffed Portabella Mushrooms Recipe

 

Stuffed Portabella Mushrooms

4 medium-large portabella mushrooms

½ cup finely chopped yellow onion

1/8 tsp. dried thyme

3 cups chopped fresh spinach

½ tsp. crushed garlic

2 Tbsp. chopped sun-dried tomatoes packed in olive oil, drained

½ cup cooked whole-wheat couscous or brown rice

¼ cup grated Parmesan cheese

Olive oil non-stick cooking spray

 

Preheat oven to 450 F.  Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom.  Set aside.

Coat a large nonstick skillet with non-stick cooking spray and add the onions and thyme.  Place the skillet over medium heat, cover, and cook for several minutes, until the onion are tender.  (Add a little during cooking if the skillet too dry.)  Add spinach and garlic and sauté for a minute or two, until spinach is wiled.  Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous or brown rice and Parmesan cheese.  Place a quarter of the spinach mixture in a depression in each mushroom cap, mounding the top slightly.  Spray top tops lightly with the cooking spray.

Place the stuffed mushrooms on a large baking sheet and bake uncovered at 450 F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned.  Serve hot.          2 servings

 

(Recipe for Stuffed Portabella Mushrooms, Diabetic Connect, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Chicken Honey Nut Stir-Fry

July 22, 2015 Leave a Comment
Chicken Honey Nut Stir-Fry

Chicken Honey Nut Stir-Fry

This recipe, Chicken Honey Nut Stir-Fry, came from Diabetic Living Online.

 

Chicken Honey Nut Stir-Fry Recipe

 

Chicken Honey Nut Stir-Fry

2 tsp. vegetable oil

¼ cup diagonally sliced carrot

¼ cup chopped celery

8 oz. skinless, boneless chicken breast halves, cut into 1 inch pieces

¼ cup orange juice

1 tsp. cornstarch

1 Tbsp. reduced-sodium soy sauce

1 tsp. honey

¼ tsp. grated fresh ginger

2 Tbsp. cashews

2 Tbsp. thinly sliced green onion

2/3 cup hot cooked brown rice

 

In a wok or large skillet heat 1 teaspoon of oil over high heat.  Add carrot and celery; stir-fry for 2 minutes.  Add the remaining 1 teaspoon oil.  Add chicken; stir-fry for 3-5 minutes more or until chicken is done.

In a small bowl, whisk together orange juice and cornstarch.  Add soy sauce, honey and ginger; whisking until well mixed.  Add soy sauce mixture to chicken mixture in wok.  Cook and stir over medium heat until thickened.  Cook for 1 minute more.  Top with cashews and green onion.  Serve over hot cooked brown rice.        2 servings

 

(Recipe for Chicken Honey Nut Stir-Fry, Diabetic Living Online, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Pineapple Pork Fried Jasmine Rice

July 19, 2015 Leave a Comment
Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

This recipe, Pineapple Pork Fried Jasmine Rice, was in the Diabetic Living magazine in 2014.

 

Pineapple Pork Fried Jasmine Rice Recipe

 

Pineapple Pork Fried Jasmine Rice

1 egg

2 egg whites

2 tsp. canola oil

1 lb. pork tenderloin, cut into bite-size pieces

1 Tbsp. canola oil

1 cup chopped fresh pineapple

½ cup thinly sliced carrot (1 medium)

½ thinly bias-sliced celery (1 stalk)

½ cup sliced green onions (4)

2 tsp. grated fresh ginger

2 cloves garlic, minced

2 cups cooked jasmine rice

½ cup frozen peas, thawed

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. snipped fresh cilantro

 

In a small bowl, beat together egg and egg whites; set aside.  In a very large skillet or wok heat the 2 teaspoons oil over medium-high heat.  Add pork.  Stir-fry 3 to 5 minutes or until pork is no longer pink.  Remove pork from skillet; set aside.

Add the 1 tablespoon oil to the skillet.  Add pineapple, carrot, celery, green onions and ginger; stir-fry 3 to 4 minutes or until vegetables are tender.  Add garlic; stir-fry 30 seconds more.  Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top.  Add rice.  Turn and toss mixture continuously 1 minute.  Stir in pork, peas, soy sauce and cilantro; heat through.  Serve immediately.             4 servings

 

(Recipe for Pineapple Pork Fried Jasmine Rice, Diabetic Living, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Chicken Skewers with Spicy Cucumber Relish

July 15, 2015 Leave a Comment
Chicken Skewers with Spicy Cucumber Relish

Chicken Skewers with Spicy Cucumber Relish

This recipe, Chicken Skewers with Spicy Cucumber Relish, came from a recipe book that Stop & Shop supermarket handed out.  You can serve these skewers as a main course or as an appetizer for a crowd.  The Thai Chili sauce adds wonderful flavor: sweet, savory and with just a tiny bit of spicy.

 

Chicken Skewers with Spicy Cucumber Relish Recipe

 

Chicken Skewers with Spicy Cucumber Relish

1 red Pepper

1 lime

3 Tbsp. reduced-sodium soy sauce

3 Tbsp. sesame oil

¼ tsp. salt

1 ½ lb. chicken breast, cut into cubes

12 skewers

½ cucumber

½ oz. chives

2 Tbsp. cider vinegar

4 Tbsp. sweet chili sauce

 

Remove the stem and halve the pepper lengthwise, remove seeds and cut into small pieces.

Zest the lime; and put aside.  Then juice the lime; combine the lime juice, soy sauce, sesame oil and ¼ teaspoon salt in a shallow dish.

Thread the chicken cubes on skewers and place in the lime juice marinade.  Cover and let marinate for at least 1 hour in the refrigerator, turning once halfway through.

Grate the cucumber and to let drain in a sieve.  Press the cucumber down with a spoon to let as much of the moisture out.  Chop the chives and mix the lime zest, vinegar, chili sauce and cucumber.  Season with the rest of the salt and pepper.  Heat the grill; and grill the chicken skewers for 10 minutes until cooked through.          6 servings

Serve with Thai cucumber dip.

 

(Recipe for Chicken Skewers with Spicy Cucumber Relish, Stop & Shop recipe book, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Summer Tomato, Onion & Cucumber Salad

July 11, 2015 Leave a Comment
Summer Tomato, Onion & Cucumber Salad

Summer Tomato, Onion & Cucumber Salad

 

This recipe, Summer Tomato, Onion & Cucumber Salad, has fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the simplest salad possible – think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad.  It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

 

Summer Tomato, Onion & Cucumber Salad Recipe

 

Summer Tomato, Onion & Cucumber Salad

3 Tbsp. rice vinegar

1 Tbsp. canola oil

1 tsp. honey

½ tsp. salt

½ tsp. freshly ground pepper, or more to taste

2 medium cucumbers

4 medium, cut into ½ inch wedges

1 Vidalia or other sweet onion, halved and very thinly sliced

2 Tbsp. coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

 

Prepare through vinegar and oil up to 1 hour ahead.

Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.

Slice the cucumbers into thin rounds.  Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine.  Let stand at room temperature for at least 30 minutes and up to 1 hour.

Just before serving, add herbs and toss again.

 

(Recipe for Summer Tomato, Onion & Cucumber Salad, Diabetic Connect, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Double-Decker Caprese Burger

July 11, 2015 Leave a Comment
Double-Decker Caprese Burger

Double-Decker Caprese Burger

This recipe, Double-Decker Caprese Burger, came from a recipe book that Stop & Shop supermarket handed out.  With two (2) patties, lots of melted cheese and crusty bakery rolls, these are definitely not your father’s burgers.

 

Double-Decker Caprese Burger Recipe

 

Double-Decker Caprese Burger

8 oz. ground pork

8 oz. 90% lean ground beef

1 medium egg

2 Tbsp. fresh breadcrumbs

4-6 Campari tomatoes

4 Italian-style bread buns

½ lb. mozzarella

2 Tbsp. extra virgin olive oil

2 ½ oz. ¾ oz. arugula

¾ oz. fresh basil

 

Light the grill.  Place the ground pork, beef, egg and breadcrumbs in a bowl.  Season with salt, pepper and combine with your hands.  Divide the mixture equally into 8 and roll into balls.  Form patties by pressing the mixture between 2 layers of plastic wrap.  Set aside.

Slice the tomatoes and grill them for 2 minutes, turning once.

Halve the bread buns and grill the cut sides for 2 minutes, or until nicely browned.

Remove and discard the plastic wrap from the burgers and grill for 6 minutes, or until thoroughly cooked, turning once.

Cut the mozzarella into 16 slices.  Sprinkle the grilled side of the buns with the olive oil.  Place the arugula onto the bottom half of the buns, followed by a burger, 2 slices of tomato, 2 slices of mozzarella and a few basil leaves.  Repeat the process to create a second layer.  Cover with the top half of the buns.  If necessary use a wooden skewer to secure the tops.

4 servings

 

 

(Recipe for Double-Decker Caprese Burger, Stop & Shop recipe book, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,
« Older Posts
Newer Posts »

To the Top