August 2014 Archives - Annette's Sweet Treats

Tropical Fruit Smoothie

August 30, 2014 Leave a Comment

Tropical Fruit Smoothie

This recipe, Tropical Fruit Smoothie is from Diabetic Connect. This smoothie makes a great dessert any time of the day!

Tropical Fruit Smoothie Recipe

Tropical Fruit Smoothie

1 ½ cups orange juice

1 can crushed pineapple, undrained

1 medium mango, peeled cut into chunks

1 cup halved strawberries

2 medium kiwifruit, peeled and quartered

1 Tbsp. honey

14 ice cubes

½ cup club soda, chilled

Place ½ of the orange juice, pineapple, mango, strawberries, kiwi, honey and ice cubes in a blender; cover and process until blended.

Stir in ¼ cup soda. Pour into chilled glasses; serve immediately.

Repeat with remaining ingredients. 7 servings

(Recipe for Tropical Fruit Smoothie came from Diabetic Connect, 2014)

Filed Under: No-Bake Recipes Tagged With: crushed pineapple, fresh strawberries, honey, kiwifruit, Mango, orange juice

Spinach and Mushroom Smothered Chicken

August 23, 2014 Leave a Comment

Spinach and Mushroom Smothered Chicken

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

www.tasteofhome.com

Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese. It’s extra special to serve but is not tricky to make.

Katrina Wagner Grain Valley, Missouri

Spinach and Mushroom Smothered Chicken Recipe

Spinach and Mushroom Smothered Chicken

3 cups fresh baby spinach

1 ¾ cups sliced fresh mushrooms

3 green onions, sliced

2 Tbsp. chopped pecan

1 ½ tsp. olive oil

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

½ tsp. rotisserie chicken seasoning

2 slices reduced-fat provolone cheese, halved

In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 170 F.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. 4 serving

(Recipe for Spinach and Mushroom Smothered Chicken was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: baby spinach, boneless skinless chicken breast halves, chopped green onion, chopped pecans, reduced-fat provolone, sliced fresh mushrooms

Shrimp Po’ Boy

August 22, 2014 Leave a Comment

Shrimp Po’ Boy

This recipe, Shrimp Po’ Boy is from Diabetic Connect. This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that’s soft on the inside and crusty on the outside is perfect for a Po’ Boy sandwich. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it. Serve with sautéed corn and bell peppers.

Shrimp Po’ Boy Recipe

Shrimp Po’ Boy

2 cups finely shredded red cabbage

2 Tbsp. dill pickle relish

2 Tbsp. reduced-fat mayonnaise

2 Tbsp. nonfat plain yogurt

1 lb. peeled and deveined raw shrimp, (50 -60 per lb.)

4 tsp. canola oil, divided

1 tsp. chili powder

½ tsp. paprika

¼ tsp. freshly ground pepper

4 whole-wheat hot dog buns, or small sub rolls, split

4 tomato slices, halved

¼ cup thinly sliced red onion

Preheat grill to medium-high heat.

Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.

Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).

Place a grill basket on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.

To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about ½ cup grilled shrimp.

(Recipe for Shrimp Po’ Boy came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: chili powder, dill pickle relish, finely shredded red cabbage, nonfat plain yogurt, paprika, raw shrimp, sliced red onions, whole-wheat hot dog buns

Pistachio-Crusted Tuna Steaks

August 21, 2014 Leave a Comment

Pistachio-Crusted Tuna Steaks

This recipe, Pistachio-Crusted Tuna Steak is from Diabetic Connect. Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose “sushi grade” tuna steaks if you prefer a milder flavor. Make it a meal, serve with brown rice and steamed broccolini.

Pistachio-Crusted Tuna Steaks Recipe

Pistachio-Crusted Tuna Steaks

1 Tbsp. thinly sliced shallot

1 bay leaf

½ cup white wine

3 Tbsp. reduced-fat sour cream

2 tsp. lemon juice

2 tsp. chopped fresh dill, divided

1 Tbsp. whole-grain mustard

½ tsp. salt, divided

¼ cup coarse dry breadcrumbs, preferably whole-wheat

¼ cup shelled pistachios

4 (4 oz.) tuna steaks, 1 to 1 ¼ inches thick, if you don’t like tuna…any fish will do

1 tsp. extra-virgin olive oil

Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduces until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 tablespoon dill, mustard and ¼ teaspoon salt; stir to combine.

Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and ¼ teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.

Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce.

(Recipe for Pistachio-Crusted Tuna Steaks came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: bay leaf, fresh dill, pistachios, reduced fat sour cream, shallot, tuna steaks, white wine, whole-grain mustard

Greek Herb Ratatouille

August 19, 2014 Leave a Comment

Greek Herb Ratatouille

When I lived in Florida, I went to a dinner at a friend’s home. His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me. While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

Joe Sherwood Tryon, Nebraska

Greek Herb Ratatouille Recipe

Greek Herb Ratatouille

1 small eggplant

2 small zucchini

2 small yellow summer squash

4 plum tomatoes

1 large sweet onion

½ butter, melted

½ cup minced fresh parsley

3 garlic cloves, minced

½ tsp. salt

½ tsp. each dried thyme, oregano, tarragon and basil

½ tsp. dried rosemary, crushed

½ tsp. pepper

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

Cut vegetables into ¼ inch thick slices.

In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 375 F. for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon. 13 servings (3/4 cup each)

(Recipe for Greek Herb Ratatouille was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: basil, dried oregano, dried rosemary, dried tarragon, dried thyme, eggplant, fresh parsley, shredded part-skim mozzarella cheese, small zucchini, sweet onion, yellow summer squash

Curried Scallop-Apple Salad

August 18, 2014 Leave a Comment

Curried Scallop-Apple Salad

This recipe, Curried Scallop-Apple Salad is from Diabetic Connect. Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almond add crunch in this quick fall dinner salad. Serve with toasted whole-wheat baguette and a glass of Sauvignon Blanc.

Curried Scallop-Apple Salad Recipe

Curried Scallop-Apple Salad

6 tsp. extra-virgin olive oil, divided

½ cup thinly sliced shallot

¾ tsp. curry powder

1 cup apple cider

½ tsp. salt, divided

1 tsp. cider vinegar

1 lb. dry sea scallops, tough muscle removed

¼ tsp. fresh ground pepper

8 cups mixed salad greens

1 tart, such as Granny Smith, diced

¼ cup dried cranberries

¼ cup sliced almonds, toasted

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and ¼ teaspoon salt. Bring to a boil and cook until reduced to ¾ cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve ¼ cup dressing in a small bowl. Wipe out the pan.

Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper. Add the remaining e teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Add salad greens, apple, cranberries and almonds to a large bowl; toss to coat. Top with the scallops and drizzle with the reserved ¼ cup dressing. 4 servings

(Recipe for Curried Scallops-Apple Salad came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: apple cider, cider vinegar, curry powder, dried cranberries, dry sea scallops, Granny Smith apple, mixed salad greens, shallots

Skillet Ranch Burgers

August 17, 2014 Leave a Comment

Skillet Ranch Burgers

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

www.tasteofhome.com

Lean ground turkey keeps these burgers light, while jalapenos and ranch dressing mix add great flavor.

Debra Justice Moody, Texas

Skillet Ranch Burgers Recipe

Skillet Ranch Burgers

½ cup soft bread crumbs

1 small onion, finely chopped

1 small green pepper, finely chopped

2 jalapeno peppers, seeded and finely chopped

¼ cup egg substitute

1 ¼ tsp. ranch salad dressing mix

1 tsp. garlic powder

½ tsp. hot pepper sauce

1 lb. lean ground turkey

4 whole wheat hamburger buns, split

4 lettuce leaves

4 slices tomato

4 slices onion

Sauce: ½ cup fat-free sour cream

1 tsp. ranch salad dressing mix

In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties.

In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a thermometer reads 165 F. and juices run clear.

Serve on buns with lettuce, tomato and onion. Combine sour cream and dressing mix; spoon over burgers. 4 servings

(Recipe for Skillet Ranch Burgers was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: chopped green pepper, fat-free sour cream, hot pepper sauce, jalapeno pepper, lean ground turkey, onion, ranch salad dressing mix, whole wheat hamburger buns

Tomato-Potato Salad

August 16, 2014 Leave a Comment

Tomato-Potato Salad

Hot or cold, this salad is a hit.

Misty Bouse Portland, Oregon

Tomato-Potato Salad Recipe

Tomato-Potato Salad

1 Tbsp. apple cider vinegar

2 Tbsp. balsamic vinegar

½ Tbsp. FINES HERBES (or you can use ROSEMARY or THYME)

2 tsp. salt

2 tsp. PENZEYS FRESHLY GROUND PEPPER

5 cloves fresh garlic, peeled

1 red onion, peeled and sliced

2 lb. small red potatoes

1 oz. sundried tomatoes, minced

1/3 cup minced fresh basil

1 pint grape tomatoes, halved

7 hard-boiled eggs, diced

2 ribs celery, diced

1 cup feta cheese, crumbled

4 strips bacon, cooked and crumbled

(HIGHLIGHTED – are found in PENZEYS SPICES)

In a blender, combine the vinegars, HERBS, salt, PEPPER, garlic and onion. Puree until smooth.

Boil potatoes until just starting to get tender – a fork pierces them but not too easily, usually 8-10 minutes for small new potatoes. Drain well. Quarter the potatoes and place in a serving bowl.

Pour the dressing over the potatoes and stir to coat. Let sit for 10 minutes. Add the remaining ingredients, stir to combine and serve warm or cold. 10-12 servings

(Recipe for Tomato-Potato Salad was in Penzeys Spices catalog)

Filed Under: Savory Tagged With: apple cider vinegar, bacon, balsamic vinegar, crumbled feta cheese, fines herbs, grape tomatoes, red onion, ribs celery, sundried tomatoes

Rosemary Sweet Potato Fries

August 15, 2014 Leave a Comment

Rosemary Sweet Potato Fries

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

www.tasteofhome.com

A local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I’m thrilled with the results!!

Jackie Gregston Hallsville, Texas

Rosemary Sweet Potato Fries Recipe

Rosemary Sweet Potato Fries

3 Tbsp. olive oil

Tbsp. minced fresh rosemary

1 garlic clove, minced

1 tsp. cornstarch

¾ tsp. salt

1/8 tsp. pepper

3 large sweet potatoes, peeled and cut into ¼ inch julienned strips (about 2 ¼ lb.)

In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat.

Arrange in a single layer on two 15 x 10 inch baking pans coated with cooking spray. Bake uncovered at 425 F. for 30-35 minutes or until tender and lightly browned, turning occasionally. 4 servings

(Recipe for Rosemary Sweet Potato Fries was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: cornstarch, fresh rosemary, minced garlic, sweet potates

Tropical Fruit Smoothie

Spinach and Mushroom Smothered Chicken

Shrimp Po’ Boy

Pistachio-Crusted Tuna Steaks

Greek Herb Ratatouille

Curried Scallop-Apple Salad

Skillet Ranch Burgers

Tomato-Potato Salad

Rosemary Sweet Potato Fries

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