Creamy Lime Mousse

March 18, 2014 Leave a Comment
Creamy Lime Mousse

Creamy Lime Mousse

 

This recipe, Creamy Lime Mousse is from Diabetic Connect.  Rich and sweet with just the right amount of lime.  This low-carb dessert will delight your family or guests.

 

Creamy Lime Mousse Recipe

Creamy Lime Mousse

1 package of 4 serving–size sugar-free lime-flavored gelatin

1 cup boiling water

½ tsp. finely shredded lime peel

2 Tbsp. lime juice

1   8 oz. carton light dairy sour cream

1 cup frozen light whipped dessert topping, thawed

½ cup frozen light whipped dessert topping, thawed (optional)

Lime peel curls or lime slices (optional)

In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved.  Stir in shredded lime peel and lime juice.  Cool for 10 to 15 minutes or until cooled slightly but not set.  Whisk in sour cream.  Gently whisk in the 1 cup dessert topping.  Pour into six 6 to 8 oz. stemmed dessert glasses.  Cover and chill for 3 to 24 hours or until set.

If desired, garnish with the ½ cup dessert topping and lime peel curls or lime slices.

6 (1/2 cup) servings

 

(Recipe for Creamy Lime Mousse came from Diabetic Connect, 2014)

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Creamy Reuben Soup

March 17, 2014 Leave a Comment
Creamy Reuben Soup

Creamy Reuben Soup

 

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

www.tasteofhome.com

 

I had a professor in college who loved Reuben sandwiches.  When he got the flu, I came up with this creamy soup.  He loved it!

** St. Patrick’s Day is March 17th  **

                Jay Davis                                                                             Knoxville, Tennessee

 

Creamy Reuben Soup Recipe

Creamy Reuben Soup

½ cup chopped onion

¼ cup chopped celery

¼ cup chopped green pepper

¼ cup butter, cubed

2 Tbsp. flour

1 cup beef broth

2 cups half-and-half cream

¼ lb. sliced deli corned beef, coarsely chopped

¾ cup sauerkraut, rinsed and well drained

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded Swiss cheese

 

In a large saucepan, sauté the onion, celery and green pepper in butter until tender.  Stir in flour until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low.  Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil).  Stir in cheese until melted.           5 cups

(Recipe for Creamy Reuben Soup was on www.tasteofhome.com, 2014)

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Irish Crème Chocolate Trifle

March 16, 2014 Leave a Comment
Irish Creme Chocolate Trifle

Irish Creme Chocolate Trifle

 

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

www.tasteofhome.com

 

I created this yummy chocolate trifle when I was given a bottle of Irish Cream liqueur as a gift and had leftover peppermint candy.  I’ve served it with both liqueur and coffee creamer…and candy canes, too!  It’s always rich and decadent.

          Margaret Wilson                                                                             Sun City, California

 

Irish Crème Chocolate Trifle Recipe

Irish Crème Chocolate Trifle

 

1 package devil’s food cake mix (regular size)

1 cup refrigerated Irish crème nondairy creamer

3 ½ cups cold milk

2 packages (3.9 oz. each) instant chocolate pudding mix

3 cups whipped topping

12 Andes Creme de Menthe candies, chopped

Prepare and bake cake according to package directions, using greased 13×9 inch baking pan.  Cool on a wire rack for 1 hour.

With a meat fork or wooden skewer, carefully poke holes in cake about 2 inches apart.  Slowly pour creamer over cake; refrigerate for 1 hour.

In a large bowl, whisk the milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.

Cut cake into 1 ½ inch cubes; place a third of the cubes in a 3 quart glass bowl.  Top with a third of the pudding, whipped topping and candies; repeat layers twice.  Store in the refrigerator.        16 servings

 

(Recipe for Irish Crème Chocolate Trifle was on www.tasteofhome.com, 2013)

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Reuben Braids

March 15, 2014 Leave a Comment
Reuben Braids

Reuben Braids

 

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

www.tasteofhome.com

 

I came up with this recipe as a way to make a sandwich that will feed a large group at once.  The braid design always impresses the guest at our parties.

** St. Patrick’s Day is March 17th  **

                Kellie Mulleavy                                                                                Lambertville, Michigan

 

Reuben Braids Recipe

Reuben Braids

6 oz. cooked corned beef brisket, chopped (about 1 cup)

1 ½ cups (6 oz.) shredded Swiss cheese

¾ cup sauerkraut, rinsed and well drained

1 small onion, chopped

3 Tbsp. Thousand Island salad dressing

1 Tbsp. Dijon mustard

½ tsp. dill weed

2 packages (8 oz. each) refrigerated crescent rolls

1 egg white, lightly beaten

1 Tbsp. sesame seeds

In a large bowl, combine the first seven ingredients.  Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.

Spread half of corned beef filling down center of rectangle.  On each lone side, cut 1 inch wide strips to within 1 inch of filling.  Starting at one end, fold alternating strips at an angle across filling; seal ends.  Repeat with remaining crescent dough and filling.  Brush egg white over braids; sprinkle with sesame seeds.

Bake at 375 F. for 25-30 minutes or until golden brown.  Cool on wire racks for 5 minutes before cutting into slices.  Refrigerate leftovers.              16 servings

 

(Recipe for Reuben Braids was on www.tasteofhome.com, 2014)

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Guinness Corned Beef and Cabbage

March 14, 2014 Leave a Comment
Guinness Corned Beef and Cabbage

Guinness Corned Beef and Cabbage

 

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

www.tasteofhome.com

 

A dear friend of my mother’s gave her this recipe years ago.  My family requests it for special occasions like St. Patrick’s Day.

            Karin Brodbeck                                                                 Red Hook, New York

 

Guinness Corned Beef and Cabbage Recipe

Guinness Corned Beef and Cabbage

2 lbs. red potatoes, quartered

1 lb. carrots, cut into 3 inch pieces

2 celery ribs, cut into 3 inch pieces

1 small onion, quartered

1 corned beef brisket with spice packet (3 to 3 ½ lbs.)

8 whole cloves

6 whole peppercorns

1 bay leaf

1 bottle (12 oz.) Guinness stout or reduced-sodium beef broth

½ small head cabbage, thinly sliced

Prepared horseradish

In a 6 quart slow cooker, combine potatoes, carrots, celery and onion.  Add corned beef (discard spice packet or save it for another use).

Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth.  Gather corners of cloth to enclose seasonings; tie securely with string.  Place in slow cooker.  Pour stout over top.

Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking.  Discard cheesecloth with seasonings.

Cut corned beef diagonally across the grain into thin slices.  Serve corned beef with vegetables and prepared horseradish.

 

(Recipe for Guinness Corned Beef and Cabbage was in Taste of Home, Family Time, Feb./Mar. 2014)

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Lemon-Garlic Cream Fettuccine

March 13, 2014 Leave a Comment
Lemon-Garlic Cream Fettuccine

Lemon-Garlic Cream Fettuccine

 

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

www.tasteofhome.com

 

I’ve been making this for the family for years.  It’s both simple and indulgent enough to make it a go-to recipe.

       Anne Miller                                                                        Glenfield, New York

 

Lemon-Garlic Cream Fettuccine  Recipe

Lemon-Garlic Cream Fettuccine

3 tsp. grated lemon peel

2 tsp. minced fresh parsley

2 garlic cloves, minced

8 oz. uncooked fettuccine

Sauce:   ¼ cup butter

1 small onion, chopped

2 garlic cloves, minced

1 tsp. grated lemon peel

½ cup heavy whipping cream

¼ tsp. salt

1/8 tsp. pepper

4 oz. cream cheese, cubed

2 Tbsp. lemon juice

2 plum tomatoes, chopped

2 tsp. minced fresh parsley

Grated Parmesan cheese, optional

 

In a small bowl, mix lemon peel, parsley and garlic.  Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender.  Add garlic and lemon peel; cook 1 minute longer.  Stir in cream, salt and pepper.    Whisk in cream cheese until melted.  Remove from heat; cool slightly.  Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine.  Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.          4 servings

 

(Recipe for Lemon-Garlic Cream Fettuccine was on www.tasteofhome.com, 2014)

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Carrot Raisin Couscous

March 12, 2014 Leave a Comment
Carrot Raisin Couscous

Carrot Raisin Couscous

 

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

www.tasteofhome.com

 

The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots.  This recipe is Diabetic Friendly!

          Jordan Sucher                                                                   Brooklyn, New York

 

Carrot Raisin Couscous Recipe

Carrot Raisin Couscous

1/3 cup port wine or chicken broth

1/3 cup golden raisins

1 medium onion, chopped

3 Tbsp. olive oil, divided

1 package (10 oz.) couscous

2 cups chicken broth

¼ tsp. salt, divided

¼ tsp. pepper, divided

4 medium carrots, julienned

1 Tbsp. sugar

1 tsp. molasses

In a small saucepan, heat wine until hot.  In a small bowl, soak raisins in wine for 5 minutes.  Drain raisins, reserving wine.

In a large saucepan, sauté onion in 1 tablespoon oil until tender.  Stir in couscous.  Cook and stir until lightly browned.  Stir in broth, raisins and half of the salt and pepper.  Bring to a boil.  Cover and remove from the heat.  Let stand for 5 minutes; fluff with a fork.

In a small skillet, sauté carrots in remaining oil until crisp-tender.  Combine the sugar, molasses, reserved wine and the remaining salt and pepper.  Stir into carrots; heat through.

In a large bowl, combine couscous mixture and carrots; toss to combine.         10 servings

 

(Recipe for Carrot Raisin Couscous was on www.tasteofhome.com, 2014)

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Breakfast Crepes with Berries

March 11, 2014 Leave a Comment
Breakfast Crepes with Berries

Breakfast Crepes with Berries

 

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

www.tasteofhome.com

 

This speedy dish really hits the spot and tied everything together beautifully!  The crepes make an elegant addition to any brunch, and the sauce is delectable over warm waffles.  This dish is Diabetic Friendly.

        Jennifer Weisbrodt                                                         Oconomowoc, Wisconsin

 

Breakfast Crepes with Berries Recipe

Breakfast Crepes with Berries

1 ½ cups fresh raspberries

1 ½ cups fresh blackberries

1 cup (8 oz.) sour cream

½ cup confectioners’ sugar

1 carton (6 oz.) orange crème yogurt

1 Tbsp. lime juice

1 ½ tsp. grated lime peel

½ tsp. vanilla

1/8 salt

8 prepared crepes (9 inches)

In a large bowl, combine raspberries and blackberries; set aside.  In a small bowl, combine sour cream and confectioners’ sugar until smooth.  Stir in the yogurt, lime juice, lime peel, vanilla and salt.

Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries.  Roll up; drizzle with remaining sour cream mixture.  Serve immediately.          8 servings

 

(Recipe for Breakfast Crepes with Berries was on www.tasteofhome.com, 2014)

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Grilled Shrimp Remoulade

March 10, 2014 Leave a Comment
Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

 

This recipe, Grilled Shrimp Remoulade is from Diabetic Connect.  An updated and untraditional remoulade makes a tangy sauce for these spice-rubbed shrimp.  While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler.  Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

Grilled Shrimp Remoulade Recipe

Grilled Shrimp Remoulade

Remoulade Sauce:   ¼ cup reduced-fat mayonnaise

¼ cup low-fat plain yogurt

1 Tbsp. chopped flat-leaf parsley

1 tsp. Dijon mustard

¼ tsp. hot sauce, such as, tabasco

Shrimp:   2 tsp ground cumin

2 tsp. paprika

1 tsp. ground coriander

½ tsp. garlic powder

¼ tsp. salt

1/8 tsp. freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 lb.)

To prepare sauce:  Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate (for up to 1 day).

Preheat grill to high.

To prepare shrimp:  Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl.  Add shrimp and toss to coat with spices.  Thread the shrimp onto four 12 inch skewers.  Oil the grill rack.   Grill the shrimp until just cooked through, about 3 minutes per side.  Carefully remove the shrimp from the skewers.  Serve immediately, with the sauce.         4 servings

 

(Recipe for Grilled Shrimp Remoulade came from Diabetic Connect, 2014)

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Meatball Stew

March 8, 2014 Leave a Comment
Meatball Stew

Meatball Stew

 

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

www.tasteofhome.com

 

Many years ago, the Farm Journal published a recipe that became the “jumping-off point” for my version.  It’s as colorful as it is delicious.  I often serve it over wide egg noodles or atop steamed rice – but it’s also good just as it is.

           Savilla Zook                                                                       Seabrook, Maryland

 

Meatball Stew Recipe

Meatball Stew

1 egg, lightly beaten

1 cup soft bread crumbs

¼ cup finely chopped onion

1 tsp. salt

½ tsp. dried marjoram

¼ tsp. dried thyme

1 ½ lbs. lean ground beef (90 % lean)

2 Tbsp. canola oil

2 cans (10 ¾ oz. each) condensed tomato soup, undiluted

2 cans (10 ¾ oz. each) condensed beef broth, undiluted

4 medium potatoes, peeled and diced

4 medium carrots, diced

1 jar (16 oz.) whole onions, drained

¼ cup minced fresh parsley

 

In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme.  Crumble beef over the top and mix well.  Shape into 24 meatballs.  Heat oil in Dutch oven.  Brown meatballs in batches; drain.

Add the soup, broth, potatoes, carrots and whole onions.  Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink.  Garnish with parsley.          8-10 servings

 

(Recipe for Meatball Stew was on www.tasteofhome.com, 2014)

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