March 2014 Archives - Annette's Sweet Treats

Shrimp Enchiladas with Green Sauce

March 31, 2014 Leave a Comment

Shrimp Enchiladas with Green Sauce

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

www.tasteofhome.com

I started making these enchiladas last year during lent. The meatless recipe lets my family observe the season and still eat Mexican food. When I took them to school, my co-workers couldn’t get enough.

Mari Acedo Chandler, Arizona

Shrimp Enchiladas with Green Sauce Recipe

Shrimp Enchiladas with Green Sauce

16 corn tortillas (6 inch)

½ cup plus 1 Tbsp. olive oil, divided

2 medium tomatoes, chopped

2 medium, finely chopped

4 garlic cloves, minced

½ tsp. ground cumin

1 ½ lbs. uncooked small shrimp, peeled and deveined

2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

2 cans (10 oz. each) green enchilada sauce

Fresh salsa, optional

Preheat oven to 350 F. In a skillet, heat ½ cup oil over medium-high heat. In batches, fry tortillas 10 seconds on each side or until pliable (DO NOT ALLOW TO CRISP). Drain on paper towels. Cover with foil.

In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onion, garlic and cumin; cook and stir 3-4 minutes or until onion are tender. Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally. Stir in spinach; heat through.

Place ¼ cup shrimp mixture off-center on each tortilla; top with 1 tablespoon mozzarella cheese. Roll up and place in greased 13 x 9 inch baking dish, seam side DOWN. Top with green enchilada sauce; sprinkle with remaining cheese.

Bake enchiladas, uncovered, 25-30 minutes or until heated through and cheese is melted. 8 serving

(Recipe for Shrimp Enchiladas with Green Sauce was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: corn tortillas, frozen chopped spinach, green enchilada sauce, ground cumin, medium tomatoes, onions, shredded part-skim mozzarella cheese, small shrimp

Gluten-Free Banana Bread

March 30, 2014 Leave a Comment

Gluten-Free Banana Bread

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

www.tasteofhome.com

A lot of gluten-free baked goods are dry and crumbly, but thus one tastes like the real thing. I hope you try it! This recipe is Diabetic Friendly!

Gladys Amoid Pittsburgh, Pennsylvania

Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread

2 cups gluten-free flour

1 tsp. baking soda

¼ tsp. salt

4 eggs

2 cups mashed ripe bananas (4-5 medium)

1 cup sugar

½ cup unsweetened applesauce

1/3 cup canola oil

1 tsp. vanilla

½ cup chopped walnuts

In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.

Transfer to two 8 x 4 inch loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350 F. for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

(Recipe for Gluten-Free Banana Bread was on www.tasteofhome.com, 2014)

Filed Under: Bread Recipes Tagged With: canola oil, chopped walnuts, Gluten-Free Flour, mashed ripe bananas, unsweetened applesauce

Wake-Up Smoothie

March 29, 2014 Leave a Comment

Wake-Up Smoothie

This recipe, Wake-Up Smoothie is from Diabetic Connect. With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.

Wake-Up Smoothie Recipe

Wake-Up Smoothie

1 ¼ cups orange juice, preferably calcium-fortified

1 banana

1 ¼ cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries

½ cup low-fat silken tofu, or low-fat plain yogurt

1Tbsp. Splenda Granular or sugar (optional)

Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately. 1 serving

(Recipe for Wake-Up Smoothie came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: banana, frozen berries, low-fat silken tofu, orange juice

Stuffed Portabella Mushrooms

March 27, 2014 Leave a Comment

Stuffed Portabella Mushrooms

This recipe, Stuffed Portabella Mushrooms is from Diabetic Connect. These mushrooms are made with fresh spinach, sun-dried tomatoes and whole wheat couscous.

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 nonstick 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 onions are tender. (Add a little water during cooking if the skillet becomes too dry.)

Add the spinach and garlic and sauté for a minute or two, until the spinach is wilted. 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 the depression in each mushroom cap, mounding the top slightly. Spray the tops lightly with the cooking spray. Place the stuffed mushrooms on a large baking sheet and bake uncovered at 45o F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned. Serve hot. 4 servings

(Recipe for Stuffed Portabella Mushrooms came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: chopped fresh spinach, large portabella mushrooms, Sun-dried tomatoes, whole wheat couscous, yellow onion

Chicken & Shrimp Fettuccine

March 24, 2014 Leave a Comment

Chicken & Shrimp Fettuccine

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

www.tasteofhome.com

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company. You’ll love the rich combination of bacon, chicken, shrimp and fresh baby spinach.

Chicken & Shrimp Fettuccine Recipe

Chicken & Shrimp Fettuccine

8 oz. uncooked fettuccine

4 bacon strips, chopped

¾ lb. boneless skinless chicken breast, cubed

1 can (14 ½ oz.) diced tomatoes with garlic and onion, drained

2 cups fresh baby spinach, coarsely chopped

¾ cup heavy whipping cream

½ tsp. dried sage leaves

½ cup grated Parmesan cheese, divided

¾ lb. peeled and deveined cooked medium shrimp

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.

In the same skillet, sauté chicken in reserved drippings until chicken juices run clear. Remove and keep warm.

Add the tomatoes, spinach, cream, sage and ¼ cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese. 5 serving

(Recipe for Chicken & Shrimp Fettuccine was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: bacon, boneless skinless chicken breast, dried sage leaves, fettuccine pasta, fresh baby spinach, heavy whipping cream, medium shrimp

Penne Beef Bake

March 22, 2014 Leave a Comment

Penne Beef Bake

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

www.tasteofhome.com

I had ground beef and veggies on hand so I came up with this pizza-flavored casserole. I never expected my family to love it so much. It’s a good way to sneak in some extra veggies for the kids. This recipe is Diabetic Friendly!

Jennifer Wise Selinsgrove, Pennsylvania

Penne Beef Bake Recipe

Penne Beef Bake

I package (12 oz.) whole wheat penne pasta

1 lb. lean ground beef (90% lean)

2 medium zucchini, finely chopped

1 large green pepper, finely chopped

1 small onion, finely chopped

1 jar (24 oz.) meatless spaghetti sauce

1 ½ cups reduced-fat Alfredo sauce

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

¼ tsp. garlic powder

Cook penne according to package directions. Meanwhile, in a Dutch oven, cook the beef, zucchini, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, Alfredo sauce, ½ cup mozzarella cheese and garlic powder. Drain penne; stir into meat mixture.

Transfer to a 13 x 9 inch baking dish coated with cooking spray. Cover and bake at 375 F. for 20 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. 8 serving

(Recipe for Penne Beef Bake was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: green pepper, lean ground beef, reduced-fat Alfredo sauce, whole wheat penne pasta, zucchini

Santa Fe Chili

March 21, 2014 Leave a Comment

Santa Fe Chili

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

www.tasteofhome.com

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years.

Laura Manning Lilburn, Georgia

Santa Fe Chili Recipe

Santa Fe Chili

2 lb. ground beef

1 medium onion, chopped

2 cans (16 oz. each) kidney beans, rinsed and drained

2 cans (15 oz. each) black beans, rinsed and drained

2 cans (15 oz. each) pinto beans, rinsed and drained

3 cans (7 oz. each) white corn, drained

1 can (14.5 oz.) diced tomatoes, undrained

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

1 can (11.5 oz.) V8 juice

2 envelopes ranch salad dressing mix

2 envelopes taco seasoning

Sour cream, shredded cheddar cheese and corn chips, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5 or 6 quart slow cooker. Stir in beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.

Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cream cheese and corn chips if desired. 16 servings (4 quarts)

(Recipe for Santa Fe Chili was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: black beans, ground beef, kidney beans, pinto beans, ranch salad dressing, V8 juice, white corn

Roasted Pepper Potato Soup

March 20, 2014 Leave a Comment

Roasted Pepper Potato Soup

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

www.tasteofhome.com

I really enjoy potato soup, and this rich creamy version is different than most I’ve tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family’s taste buds.

Hollie Powell St. Louis, Missouri

Roasted Pepper Potato Soup Recipe

Roasted Pepper Potato Soup

2 medium onions, chopped

2 Tbsp. canola oil

1 jar (7 oz.) roasted sweet red peppers, undrained and chopped

1 can (4 oz.) chopped green chilies, drained

2 tsp. ground cumin

1 tsp. salt

1 tsp. ground coriander

3 cups diced peeled potatoes

3 cups vegetables broth

2 Tbsp. minced fresh cilantro

1 Tbsp. lemon juice

½ cup reduced-fat cream cheese, cubed

In a large saucepan, sauté onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through. 6 servings

(Recipe for Roasted Pepper Potato Soup was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: bottled roasted red sweet peppers, chopped green chilles, chopped onion, diced peeled potatoes, ground coriander, ground cumin, reduced fat cream cheese

Fresh Pear Ginger Crisp

March 19, 2014 Leave a Comment

Fresh Pear Ginger Crisp

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

www.tasteofhome.com

Gingersnaps lend crunch to my heartwarming cool weather classic, featuring the season’s juiciest fruit.

Linda Robertson Cozad, Nebraska

Fresh Pear Ginger Crisp Recipe

Fresh Pear Ginger Crisp

1 cup crushed gingersnap cookies (about 20 cookies)

½ cup old-fashioned oats

½ cup packed brown sugar

¼ tsp. ground ginger

¼ tsp. ground cloves

1/8 tsp. salt

1/3 cup butter, softened

7 medium pears (about 2 ½ lbs.), peeled and thinly sliced

2 Tbsp. flour

Vanilla ice cream, optional

In a small bowl, combine the first six ingredients. With clean hands, work butter into oat mixture until well combined. Refrigerate for 15 minutes.

Place pears in a small bowl; add flour and toss to coat. Transfer to a greased 8 inch square baking dish; sprinkle with oat mixture.

Bake, uncovered, at 350 F. for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream if desired. 9 servings

(Recipe for Fresh Pear Ginger Crisp was on www.tasteofhome.com, 2014)

Filed Under: Pie Recipes Tagged With: fresh pears, gingersnap cookies, ground cloves, ground ginger, old-fashioned oats

Shrimp Enchiladas with Green Sauce

Gluten-Free Banana Bread

Wake-Up Smoothie

Stuffed Portabella Mushrooms

Chicken & Shrimp Fettuccine

Penne Beef Bake

Santa Fe Chili

Roasted Pepper Potato Soup

Fresh Pear Ginger Crisp

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