September 2013 Archives - 2/3 - Annette's Sweet Treats

Skinny Ms. Cinnamon Apple Smoothie

September 18, 2013 Leave a Comment

Skinny Ms. Cinnamon Apple Smoothie

This recipe for Skinny Ms. Cinnamon Apple Smoothie is from “Diabetic Connect” by Eating Well. Get a healthy helping of protein in the delicious non-dairy smoothie that’s rich in a variety of wholesome nutrients.

Skinny Ms. Cinnamon Apple Smoothie Recipe

Skinny Ms. Cinnamon Apple Smoothie

1 apple, peeled and chopped

¾ inch slice tofu (1/4 block)

¼ cup unsweetened apple juice

¾ cup unsweetened soy milk

1 cup raw spinach

½ tsp. cinnamon

Place all ingredients in a blender, and blend until smooth.

(Recipe for Skinny Ms. Cinnamon Apple Smoothie came from Diabetic Connect by Eating Well, September, 2013)

Filed Under: Savory Tagged With: apple, raw spinach, soy milk, tofu

Almond Chicken Stir-Fry

September 17, 2013 Leave a Comment

Almond Chicken Stir-Fry

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

Almonds and water chestnuts add crunch to this speedy supper. It’s great the frozen stir-fry vegetables, too.

Denis Uhlenhake Ossian, Iowa

Almond Chicken Stir-Fry Recipe

Almond Chicken Stir-Fry

1 ½ Lbs. boneless skinless chicken breast, cut into strips

3 Tbsp. canola oil

1 ½ cups fresh cauliflowerets

1 ½ cups fresh broccoli florets

¾ cup julienned carrots

½ cup chopped celery

¼ cup sweet red peppers

1 can (8 oz.) sliced water chestnuts, drained

3 cups chicken broth

3 Tbsp. cornstarch

½ cup cold water

Hot cooked rice, optional

1/3 to ½ cup slivered almonds, toasted

In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds. 6 servings

(Recipe for Almond Chicken Stir-Fry was in tasteofhome.com)

Filed Under: Savory Tagged With: boneless skinless chicken breast, broccoli florets, carrots, cauliflowerets, chicken broth, sliced water chestnuts, sweet red pepper

Chocolate-Almond Half Mood Pies

September 16, 2013 Leave a Comment

Chocolate-Almond Half Moon Pies

Hand pies are all the rage, and this one doesn’t disappoint. Chocolate and almond are an irresistible pairing, especially when blended with cream to make a sweet filling for a tender cream cheese crust.

Chocolate-Almond Half Mood Pies Recipe

Chocolate-Almond Half Moon Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, soften

5 oz. cream cheese, chilled

Filling:   5 oz. semi-sweet chocolate, chopped

¾ cup plus 1 Tbsp. heavy whipping cream, divided

1/8 tsp. almond extract

1 egg yolk

Topping:   2 Tbsp. sliced almonds

1-2 tsp. sugar

Whisk flour, 2 tablespoons sugar and salt in small bowl. Beat butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended. Beat in flour mixture just until combined. Shape into 2 flat rounds; cover and refrigerate 30 minutes or until chilled. (Dough can be made 1 day ahead.)

Place chocolate in medium bowl. Bring ¾ cup of cream to a boil in small saucepan over medium-high heat; pour over chocolate. Let stand 1 minute; stir until chocolate is melted and smooth. Stir in almond extract. Refrigerate 30 minutes or until cool, stirring occasionally. Meanwhile, whisk egg yolk with remaining 1 tablespoon cream in small bowl until blended.

Heat oven to 375 F. Line baking sheet with parchment paper. On lightly floured surface, roll one dough round to 10 inch round, scant ¼ inch thickness. Using small plate or bowl as guide, cut out 6 (4 ½ inch) rounds, rerolling scraps as necessary; place on baking sheet. Repeat with remaining dough.

Spoon generous 1 tablespoon chocolate mixture onto each round. Lightly brush edges with egg yolk mixture. Fold in half; press and crimp to seal edges. Using small knife cut one slit in each pie. Lightly brush with egg yolk mixture; sprinkle with almonds and 1 teaspoon sugar.

Bake 18 to 20 minutes until light golden brown. Cool on wire rack 20 minutes to serve warm, or cool completely.                     12 mini pies

(Recipe for Chocolate-Almond Half Moon Pies as in Cooking Club Magazine, Fall 2012)

Filed Under: Pie Recipes Tagged With: cream cheese, heavy whipping cream, semi-sweet chocolate, sliced almonds, unsalted butter

Southwest Chicken Soup

September 14, 2013 Leave a Comment

Southwest Chicken Soup

Crunched for time? Canned isn’t your only option when you want hot soup on the table. This homemade one’s filled with the zesty tastes of the Southwest – and is ready in about 15 minutes. A splash of olive oil at the end is a fun touch that adds to the flavor.

Southwest Chicken Soup Recipe

Southwest Chicken Soup

2 cups lower-sodium chicken broth

1 (15 oz.) can navy beans (preferably no-salt-added), drained, rinsed

1 (14.5 oz.) can stewed tomatoes

1 (14.5 oz.) diced green chiles

1 cup diced cooked chicken breast

2 cups packed fresh spinach, coarsely chopped

½ cup chopped fresh cilantro

2 Tbsp. thinly sliced green onion

1 Tbsp. extra-virgin olive oil

¼ cup shredded reduced-fat sharp cheddar cheese

Bring broth to a boil in large saucepan over high heat. Add beans, tomatoes, chiles and chicken. Return to a boil. Reduce heat to medium-low; simmer, covered, 3 minutes.

Remove from heat; stir in all remaining ingredients except cheese. Serve topped with cheese. 4 (1 ½ cups) servings

(Recipe for Southwest Chicken Soup was in Cooking Club Magazine, Fall 2012)

Filed Under: Savory Tagged With: chicken breasts, fresh spinach, lower-sodium chicken broth, no-salt navy beans, reduced-fat sharp cheddar cheese, stewed tomatoes

Lemon & Dill Chicken

September 13, 2013 Leave a Comment

Lemon & Dill Chicken

This recipe for Lemon & Dill Chicken gets a “10” from me. It’s from “Diabetic Connect” by Eating Well. Try this recipe, it’s really good. When I made this recipe I made it for dinner for my son and myself. My son ate it all and said “it was good because it was different and tasty”. Keep your eyes open for other recipe from Diabetic Connect.

Lemon & Dill Chicken Recipe

Lemon & Dill Chicken

4 boneless skinless chicken breast

Salt & pepper to taste

3 tsp. extra-virgin olive oil, or canola oil, divided

¼ cup finely chopped onion

3 cloves garlic, minced (I used chopped garlic in a jar)

1 cup reduced-sodium chicken broth

2 tsp. flour

2 Tbsp. chopped fresh dill, divided (I used chopped dill from the spice rack)

1 Tbsp. lemon juice (I used RealLemon from concentrate)

Season chicken breast on both sides with salt and pepper. Heat 1 ½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1 ½ teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1-2 minutes. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.

Return the chicken any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

(Recipe for Lemon & Dill Chicken came from Diabetic Connect by Eating Well, September, 2013)

Filed Under: Savory Tagged With: boneless skinless chicken breast, extra virgin olive oil, fresh dill, reduced-sodium chicken broth

Savory Herb Corn Muffins

September 12, 2013 Leave a Comment

Savory Herb Corn Muffins

I got this recipe from the “Eating Well magazine. Why don’t you give this Savory Herb Corn Muffins a try?

Savory Herb Corn Muffins Recipe

Savory Herb Corn Muffins

Cooking spray

½ Tbsp. olive oil

½ cup finely diced onion

½ cup finely diced mushrooms

½ cup finely diced red pepper

1 cup chopped fresh spinach

1 (14 to 17 oz.) box corn muffin mix

6 oz. Cabot Seriously Sharp Cheddar or Cabot Sharp Light Cheddar, grated (about 1 ½ cups)

1 Tbsp. dried thyme leaves

1 tsp. dried rosemary leaves, crumbled

2/3 cup Cabot 2% Plain Greek Style Yogurt

2 large eggs

Preheat oven to 400 F. Coat insides of 12 hole muffin tin with cooking spray.

Heat oil in large skillet over medium-high heat. Add onions, mushrooms and red peppers and cook, stirring often, until tender, about 5 minutes. Add spinach and cook until spinach wilts, 1 to 2 minutes longer; set aside.

In large bowl, stir together muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs and reserved vegetables until no dry mixture remains. Fill each muffin cup about two thirds full.

Bake for 15 to 20 minutes or golden brown on top and toothpick inserted in center comes out clean.

(Recipe for Savory Herb Corn Muffins came from Eating Well Magazine, October 2013)

Filed Under: Muffin Recipes Tagged With: Cabot Seriously Sharp Cheddar, dried rosemary leaves, fresh spinach, mushrooms, onion, red peppers

Light ‘n Crisp Egg Rolls

September 11, 2013 Leave a Comment

Light ‘n Crisp Egg Rolls

This recipe for Light ‘n Crisp Egg Roll was in Diabetic Living Online, I printed out the recipe on September 3, 2013. I hope it will satisfy all who are diabetic.

Light ‘n Crisp Egg Rolls Recipe

Light ‘n Crisp Egg Rolls

Nonstick cooking spray

2 tsp. toasted sesame oil or canola oil

8 oz. lean pork loin, cut into ½ inch pieces, or ground pork

½ cup chopped red sweet pepper

1 tsp. grated fresh ginger or ¼ tsp. ground ginger

1 clove garlic, minced

¾ cup finely chopped bok choy or Chinese (napa) cabbage

½ cup chopped canned water chestnuts

½ cup coarsely shredded carrot

¼ cup sliced green onions

¼ cup bottled light Asian sesame ginger vinaigrette

Preheat oven to 450 F. Lightly coat a large baking sheet with nonstick cooking spray; set aside. For filling: In a medium nonstick skillet, heat oil over medium-high heat. Add pork, sweet pepper, ginger and garlic. Cook for 3 to 4 minutes or until pork is no longer pink, stirring occasionally. If using ground pork, drain off fat. Add bok choy, water chestnuts, carrots and green onion to pork mixture in skillet. Cook and stir about 1 minute more or until any liquid evaporates. Stir in vinaigrette. Cool filling slightly.

For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing towards you. Spoon about 1/3 cup of the filling across and just below center of each egg roll wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold side corner over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.

Place egg roll, seam sides down, on the prepared baking sheet. Coat the tops and sides of the egg rolls with nonstick cooking spray. Bake for 15 to 18 minutes or until egg rolls are golden brown and crisp. Cool slightly before serving. 8 servings

(Recipe for Light ‘n Crisp Egg Rolls was in tasteofhome.com)

Filed Under: Savory Tagged With: Chinese cabbage, egg roll wrappers, lean pork loin, red sweet pepper, toasted sesame oil, water chestnuts

Applesauce Barbecue Chicken

September 10, 2013 Leave a Comment

Applesauce Barbecue Chicken

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

You only need a few ingredients to create this sweet and peppery chicken. The subtle flavor of apple makes this tender barbecue dish stand out of the rest. (This recipe is Diabetic Friendly!)

Darla Andrews Farmers Branch, Texas

Applesauce Barbecue Chicken Recipe

Applesauce Barbecue Chicken

4 boneless skinless chicken breast halves (6 oz. each)

½ tsp. pepper

1 Tbsp. olive oil

2/3 cup chunky applesauce

2/3 cup spicy barbecue sauce

2 Tbsp. brown sugar

1 ½ tsp. chili powder

Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken.

Cover and cook 7-10 minutes longer or until a meat thermometer reads 170 F. 4 servings

(Recipe for Applesauce Barbecue Chicken was in tasteofhome.com)

Filed Under: Savory Tagged With: chili powder, chunky applesauce, skinless chicken breast halves, spicy barbecue sauce

Grilled Pizza

September 9, 2013 Leave a Comment

Grilled Pizza

This recipe for Grilled Pizza, it came from Mary Carbone; it was in the Food Section of the Long Island Newsday on Sunday, July 28, 2013. I hope you like this recipe.

Mary Carbone North Babylon, New York

Grilled Pizza Recipe

Grilled Pizza

For Dough:   ½ cup warm milk (whole or 2 percent)

½ cup warm water

1 packet active dry yeast

1 tsp. sugar

2 1/1 cup flour

¼ tsp. salt

For Sauce:   4 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 can (28 oz.) San Marzano tomatoes, broken into small pieces, with juice

1 tsp. oregano

Salt and pepper to taste

2 whole basil leaves, chopped

1 Lb. fresh mozzarella, sliced thin

Grated Romano cheese

½ cup olive oil that has been simmered with salt, pepper and rosemary

6 to 8 basil leaves

Dough: Combine milk and water in a small bowl, sprinkle with yeast and sugar, let stand until yeast is dissolved.

Combine flour and salt in mixer bowl with dough hook, with mixer on low gradually pour in liquid. Knead on medium speed until dough is smooth and elastic, about 15 minutes. Place in a large oiled bowl, cover, let rise until doubled in size.

Sauce: Heat oil in pan over medium high, add garlic and stir 1 minute. Add tomatoes and juice. Add oregano, salt and pepper to taste. Bring to boil and stir often, until thick, about 20 minutes. Add 2 basil leaves. Set aside.

Preheat gas grill to medium-low.   Oil grids. Divide dough into 4 pieces, roll each into a 10 inch round.

Brush each piece generously with seasoned olive oil. Quickly place dough pieces on grill, oiled sides down. Brush tops with oil. Cook, covered, until bottoms are lightly browned, 2 to 3 minutes. Turn, cook another 2 to 3 minutes.

Transfer pizzas to baking sheets. Spread 2-3 tablespoons sauce on each. Add mozzarella slices, not too close to edges. Sprinkle with Romano and basil leaves. Grill, covered, until cheese melts. Serve.

4 to 6 pizzas

(Recipe for Grilled Pizza was in Newsday Food Section, July 28, 2013, Mary Carbone)

Filed Under: Savory Tagged With: active dry yeast, basil leaves, fresh mozzarella, Romano cheese, San Marzano tomatoes

Skinny Ms. Cinnamon Apple Smoothie

Almond Chicken Stir-Fry

Chocolate-Almond Half Mood Pies

Southwest Chicken Soup

Lemon & Dill Chicken

Savory Herb Corn Muffins

Light ‘n Crisp Egg Rolls

Applesauce Barbecue Chicken

Grilled Pizza

Find a Recipe

Share My Recipes!

Recent Recipes

Recent Comments

September 2013
M	T	W	T	F	S	S
« Aug				Oct »
						1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30