Asian Style Pork Meatballs

March 26, 2015 Leave a Comment

 

Asian Style Pork Meatballs

Asian Style Pork Meatballs

This recipe, Asian Style Pork Meatballs is from Diabetic Connect.   Lean pork and the distinctive flavors of soy sauce combine for a low-fat main dish with loads of flavor.  Great when combined with an Asian cabbage slaw.

 

Asian Style Pork Meatballs Recipe

 

 

Asian Style Pork Meatballs

1 lb. lean ground pork

2 Tbsp. cold water

1/3 cup thinly sliced green onion

2 Tbsp. whole wheat bread crumbs

2 Tbsp. reduced-sodium soy sauce

1 large garlic clove, minced

 

Preheat oven to 425 F.

In a medium bowl, add all ingredients, combine with your hands, and make 20 meatballs (about 2 Tbsp. mixture each).  Moisten hands with water when forming the meatballs, if the mixture becomes sticky.

Place the meatballs on a non-stick baking pan, bake 15 minutes or until done.

 

(Recipe for Asian Style Pork Meatballs came from Diabetic Connect, 2015)

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Tangy Barbecue Wings

March 21, 2015 Leave a Comment

 

Tangy Barbecue Wings

Tangy Barbecue Wings

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

www.tasteofhome.com

 

When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite!  Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.

               Sherry Pitzer                                                                      Troy, Missouri

 

Tangy Barbecue Wings Recipe

 

Tangy Barbecue Wings

5 lb. chicken wings

2 ½ cups ketchup

2/3 cup white vinegar

2/3 cup honey

½ cup molasses

2 to 3 Tbsp. hot pepper sauce

1 tsp. salt

1 tsp. Worcestershire sauce

½ tsp. onion powder

½ tsp. chili powder

½ to 1 tsp. liquid smoke, optional

 

Preheat oven to 375 F.  Using a sharp knife, cut through the two wing joints; discard wing tips.  Arrange remaining wing pieces in two greased 15 x 10 x 1 inch baking pan.  Bake 30 minutes; drain.  Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered 30 minutes, stirring occasionally.

Drain wings.  Place one-third of the chicken in a 5 quart slow cooker; top with one-third of the sauce.  Repeat layers twice.  Cook, covered, on low 3-4 hours.  Stir before serving.          2 dozen wings

 

(Recipe for Tangy Barbecue Wings was in www.tasteofhome.com, 2015)

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Slow-Cooked Game Day Chili

March 20, 2015 Leave a Comment
Slow Cooker Game Day Chili

Slow Cooker Game Day Chili

 

This chili I found in the coupon section of the Sunday (Long Island) Newspaper.  It will be great to make for the upcoming basketball games…just buy all the ingredients in the morning…make the chili…then in 3 hours your Slow Cooker Game Day Chili will be ready to eat.

 

Slow-Cooked Game Day Chili Recipe

 

Slow-Cooked Game Day Chili

1 lb. lean ground beef or turkey

1 medium green bell pepper, chopped

1 small onion, chopped

2 can (15 oz. each) red kidney beans, undrained

2 packages (1.25 oz. each) chili seasoning mix

1 can (15 oz.) tomato sauce

1 can (10 oz.) diced tomatoes and green chilies

Cheese and sour cream

 

Open slow cooker liner and place it inside a 5 to 6 ½ quart slow cooker bowl.  Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink.  Drain well.

Place beef mixture into slow cooker liner.  Combine remaining ingredients in a medium bowl.  Pour over beef mixture; gently stir with wooden or plastic spoon to combine.  Place lid on slow cooker.

Cook on high for 3 hours until heated through.  Carefully remove lid to allow steam to escape.  Serve food directly from slow cooker liner.  Do not lift or transport liner with food inside.  Cool slow cooker completely; remove liner and toss.

 

(Recipe for Slow-Cooked Game Day Chili was on www.tasteofhome.com, 2015)

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Cream of Broccoli Soup

March 17, 2015 Leave a Comment

 

Cream of Broccoli Soup

Cream of Broccoli Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

Cream of Broccoli Soup Recipe

 

Cream of Broccoli Soup

1 ½ lb. of broccoli

1 large stalk celery

1 medium onion

2 cups water

2 Tbsp. butter

2 Tbsp. flour

2 ½ cups Kitchen Basic chicken stock

½ cup milk or cream

Salt and pepper

 

Cut the broccoli into flowerets.  Chop the broccoli stem, celery and onion.

In a saucepan or steamer, boil the water and immediately add the broccoli stems, celery and onion.  Simmer for 10 minutes.

Meanwhile, steam the broccoli florets, and then shock them in ice water.  Drain and set aside, covered.

In another saucepan, melt butter and whisk in the flour, stirring until it is smooth.  Take the saucepan off the heat and allow to cool slightly.  Whisk the chicken broth into the flour mixture.  Bring to a boil, stirring it for 1 minute.

Add all the vegetables except the steamed broccoli and bring to a boil.   Add the florets, and then remove from heat.  Stir in the milk (or cream).  Salt and pepper to taste.      6-8 servings

 

(Recipe for Cream of Broccoli Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Super-Stuffed Mexican Potatoes

March 16, 2015 Leave a Comment
SSuper-Stuffed Mexican Potatoes

Super-Stuffed Mexican Potatoes

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

www.tasteofhome.com

 

These taters are packed!  Your whole family will enjoy this hearty stuffed potato.

         Steve Westphal                                                                                Wind Lake, Wisconsin

 

Super-Stuffed Mexican Potatoes Recipe

 

 

Super-Stuffed Mexican Potatoes

4 large baking potatoes

1 jar (16 oz.) black bean and corn salsa

1 package (6 oz.) ready-to-use grilled chicken breast strips

1 cup cubed process cheese (Velveeta)

1 medium tomato, chopped

Optional toppings:   chopped green onions, sliced ripe olives and sour cream

 

Scrub and pierce potatoes; place on microwave-safe plate.  Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.

Meanwhile, in a large saucepan, combine the salsa, chicken and cheese.  Cook and stir over medium heat until cheese is melted.

Cut an “X” in top of each potato; fluff pulp with a fork.  Spoon salsa mixture over potatoes and sprinkle  with tomato.  Serve with topping of your choice.        4 servings

 

(Recipe for Super-Stuffed Mexican Potatoes was in www.tasteofhome.com, 2015)

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Spicy Onion and Apple Soup

March 13, 2015 Leave a Comment
Spicy Onion and Apple Soup

Spicy Onion and Apple Soup

 

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 Spicy Onion and Apple Soup Recipe

 

Spicy Onion and Apple Soup

5 cups chopped tart apple

2 cups chopped onion

3-4 cloves garlic

2 Tbsp. fresh minced ginger

2 Tbsp. lemon juice

2 Tbsp. oil

2 tsp. dry mustard

1 tsp. cumin

½ tsp. cardamom

½ tsp. allspice

¼ tsp. cayenne pepper

Salt and pepper to taste

4 cups Kitchen Basic vegetable broth

2 cinnamon sticks

Brown sugar (optional)

Raisins (optional)

 

Peel and chop the apples.  Chop the onions and mince the garlic and ginger.  Juice the lemon.

In a soup pot, heat the oil on medium.  Add the onion, garlic and ginger, sautéing for another 3 to 4 minutes.

Add the apples, broth, cinnamon sticks and lemon juice.  Bring to a boil, reduce to a simmer, and cook for 10 minutes.

Remove from heat and allow to cool slightly.  Take out the cinnamon sticks and puree the soup in a food processor or blender.  Return to the pot and warm to serving temperature on medium heat.

 

(Recipe for Spicy Onion and Apple Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Broccoli Shrimp Alfredo

March 9, 2015 Leave a Comment

 

Broccoli Shrimp Alfredo

Broccoli Shrimp Alfredo

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

www.tasteofhome.com

 

After tasting fettuccine Alfredo at a restaurant, I tried to duplicate the recipe at home.  You can’t imagine how pleased I was when I came up with delicious version.  Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant.

              Rae Natoli                                                                          Kingston, New York

 

Broccoli Shrimp Alfredo Recipe

 

Broccoli Shrimp Alfredo

8 oz. uncooked fettuccine

1 lb. uncooked medium shrimp, peeled and deveined

3 garlic cloves, minced

½ cup butter, cubed

1 package (8 oz.) cream cheese, cubed

1 cup milk

½ cup shredded Parmesan cheese

4 cups frozen broccoli florets

½ tsp. salt

Dash pepper

 

Cook fettuccine according to package directions.   Meanwhile, in a large skillet, sauté shrimp and garlic in butter until shrimp turn pink.  Remove and set aside.

In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth.

Place 1 inch of water in a saucepan; add broccoli.  Bring to a boil.  Reduce heat; cover and simmer for 6-8 minutes or until tender.  Drain.  Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through.  Drain fettuccine; top with shrimp mixture.           4 servings

 

 

(Recipe for Broccoli Shrimp Alfredo was in www.tasteofhome.com, 2015)

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Contest-Winning New England Clam Chowder

March 8, 2015 Leave a Comment

 

Contest-Winning New England Clam Chowder

Contest-Winning New England Clam Chowder

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

www.tasteofhome.com

 

In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder!  Since these aren’t readily available, the canned clams are perfectly acceptable.  This recipe is Diabetic Friendly!!

             Sandy Larson                                                             Port Angeles, Washington

 

Contest-Winning New England Clam Chowder Recipe

 

Contest-Winning New England Clam Chowder

4 center-cut bacon strips

2 celery ribs, chopped

1 large onion, chopped

1 garlic clove, minced

3 small potatoes, peeled and cubed

1 cup water

1 bottle (8 oz.) clam juice

3 tsp. reduced-sodium chicken bouillon granules

¼ tsp. white pepper

¼ tsp. dried thyme

1/3 cup flour

2 cups fat-free half-and-half, divided

2 can (6 ½ oz.) chopped clams, undrained

 

In a Dutch, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Sauté celery and onion in the drippings until tender.  Add garlic; cook 1 minute longer.  Stir in the potatoes, water, clam juice, bouillon, pepper and thyme.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

Stir in clams and remaining half-and-half; heat through (do not boil).  Crumble the reserved bacon; sprinkle over each serving.        5 servings

 

(Recipe for Contest-Winning New England Clam Chowder was in www.tasteofhome.com, 2015)

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Slow-Cooked Stuffed Peppers

March 7, 2015 Leave a Comment

 

Slow-Cooked Stuffed Peppers

Slow-Cooked Stuffed Peppers

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

www.tasteofhome.com

 

My favorite kitchen appliance is the slow-cooker, and I use mine more than anyone else I know.  It does a great job with this good-for-you dish.

             Michelle Gurnsey                                                            Lincoln, Nebraska

 

Slow-Cooked Stuffed Peppers Recipe

 

Slow-Cooked Stuffed Peppers

4 medium sweet red peppers

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

1 cup (4 oz.) shredded pepper jack cheese

¾ cup salsa

1 small onion, chopped

½ cup frozen corn

1/3 cup uncooked converted long grain rice

1 ¼ tsp. chili powder

½ tsp. ground cumin

Reduced-fat sour cream, optional

 

Cut and discard tops from peppers; remove seeds.  In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers.  Place in a 5 quart slow cooker coated with cooking spray.

Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through.  If desired, serve with sour cream.

 

(Recipe for Slow-Cooked Stuffed Peppers was in www.tasteofhome.com, 2015)

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Easy Slow Cooker Lemony Garlic Chicken Breast

March 6, 2015 Leave a Comment

 

Easy Slow Cooker Lemony Garlic Chicken Breast

Easy Slow Cooker Lemony Garlic Chicken Breast

This recipe, Easy Slow Cooker Lemony Garlic Chicken Breast is from Diabetic Connect

 

Easy Slow Cooker Lemony Garlic Chicken Breast Recipe

 

Easy Slow Cooker Lemony Garlic Chicken Breast

1 tsp. oregano

¼ tsp. black pepper

2 lbs. boneless, skinless chicken breasts (six halves)

1 Tbsp. olive oil

¼ cup water

3 Tbsp. lemon juice

2 tsp. minced garlic

1 tsp. chicken bouillon granules

1 tsp. parsley

 

Mix oregano and pepper and sprinkle evenly over chicken pieces.

In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.

Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.

Pour skillet contents into slow cooker, cover and cook on low for 6 hours (3 hours on high).

Chicken is very tasty served on a bed of brown rice with steamed carrots!  Enjoy.

 

(Recipe for East Slow Cooker Lemony Garlic Chicken Breast came from Diabetic Connect, 2015)

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