Spicy Pecan Popcorn Chicken

June 30, 2015 Leave a Comment
Spicy Pecan Popcorn Chicken

Spicy Pecan Popcorn Chicken

This recipe, Spicy Pecan Popcorn Chicken, these spicy and crunchy chicken nuggets are paired with a quick, creamy ranch dip.  If you can’t find coarse breadcrumbs, substitute Grape-Nuts cereal instead.

 

Spicy Pecan Popcorn Chicken Recipe

 

Spicy Pecan Popcorn Chicken

Canola oil cooking spray

¾ cup coarse dry whole-wheat breadcrumbs or Grape-Nuts cereal

½ cup pecan pieces

2 Tbsp. chili powder

¼ tsp. salt

1 egg white

1 Tbsp. water

1 lb. boneless, skinless chicken breast, cut into 1-inch cubes

¼ cup low-fat mayonnaise

¼ cup low-fat buttermilk or milk

1 tsp. dried dill or 1 Tbsp. fresh

½ tsp. garlic powder

 

Preheat oven to 450 F.  Thoroughly coat a wire rack with cooking spray and set on a foil-lined baking sheet.

Combine breadcrumbs or cereal, pecans, chili powder and salt in a food processor; process until the pecans are finely chopped and the chili powder is mixed throughout, about 1 minute.  Transfer the mixture to a shallow dish.

Whisk egg white and water in a second shallow dish.  Add chicken and turn to coat, then dredge in the pecan mixture, turning to coat evenly.  Shake off excess.   (Discard any remaining egg and pecan mixture.)   Place the chicken on the prepared rack and thoroughly coat with cooking spray.

Bake the chicken until no longer pink in the center, about 15 minutes.

Meanwhile, whisk mayonnaise, buttermilk (or milk), dill and garlic powder in a small bowl.  Serve the chicken with the dip.

4 servings

 

(Recipe for Spicy Pecan Popcorn Chicken, Diabetic Connect, 2015)

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Angel Delights

June 26, 2015 Leave a Comment
Angel Delights

Angel Delights

This recipe, Angel Delights, Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won Eating Well’s 2008 cookie contest.

 

Angel Delights Recipe

 

Angel Delights

¼ cup unsalted butter

1 cup sugar

1 ½ cups chopped pitted dates (8 oz.)

1/8 tsp salt

1 tsp. vanilla

2 cups toasted rice cereal, such as Rice Krispies

1 cup shredded coconut

 

Cover and refrigerate for up to 1 week.

Combine butter, sugar and dates in a large saucepan.  Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes.  The mixture should be a shiny, brown sticky mass.  Remove from the heat.

Add salt, vanilla, cereal and coconut; stir well to combine.

When cool enough to handle, squeeze and roll the mixture into 1- inch balls.  Place on a wax paper-lined baking sheet.  Refrigerate until chilled.            4 dozen

 

(Recipe for Angel Delights, Diabetic Connect, 2015)

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Muffin-Tin Crab Cakes

June 24, 2015 Leave a Comment
Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes

 

This recipe, Muffin-Tin Crab Cakes, we’ve taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins.  For the best taste, look for pasteurized crabmeat in the refrigerator case at your market’s fish counter, a better choice than canned varieties.  Try these cakes with tangy tartar sauce and coleslaw.

 

Muffin-Tin Crab Cakes Recipe

 

Muffin-Tin Crab Cakes

1 lb. crabmeat

2 cups fresh whole-wheat breadcrumbs

½ cup red bell pepper, minced

3 scallions, sliced

¼ cup reduced-fat mayonnaise

2 large eggs

1 large egg white

10 dashes hot sauce, such as, Tabasco

½ tsp. celery salt

¼ tsp. freshly ground pepper

6 lemon wedges, for garnish

 

Preheat oven to 450 F.  Generously coat a 12 cup non-stick muffin pan with cooking spray.

Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl; mix until well combined.  Divide mixture evenly among muffin cups.  Bake until crisp and cooked through, 20 – 25 minutes.  Serve with lemon wedges.          6 servings, 2 cakes each

*  Cover and refrigerate for up to 2 days.  Reheat in microwave or serve cold.

 

(Recipe for Muffin-Tin Crab Cakes, Diabetic Connect, 2015)

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Strawberry Filled Chocolate Crepes

June 20, 2015 Leave a Comment

 

Strawberry Filled Chocolate Crepes

Strawberry Filled Chocolate Crepes

This recipe, Strawberry Filled Chocolate Crepes, these crepes are a great addition to any brunch!

 

Strawberry Filled Chocolate Crepes Recipe

 

Strawberry Filled Chocolate Crepes

 

5 eggs, beaten

1/3 cup almond flour

1 ½ Tbsp. unsweetened cocoa powder

1 tsp. vanilla

2 Tbsp. honey

2 cups quartered strawberries

¾ cup sugar-free whipped cream

¼ cup plus 2 Tbsp. sugar-free chocolate syrup

 

Whisk the eggs, vanilla and honey together.

Add the almond flour and cocoa powder; mix well.

Heat a small skillet over medium heat.  Spray with non-stick cooking spray and pour a little of the batter in; about 1/4 – 1/3 cup.  Tilt the skillet around until it coats the whole bottom and is very thin.  Cook for about 1-2 minutes or until the edges get dry.  Flip and cook about 30 more seconds and remove from skillet.  Finish the remaining crepes (there should be 6 total).

Fill each crepe with a heaping quarter cup of strawberries.  Top each with 2 tablespoons of whipped cream and drizzle with 1 tablespoon chocolate syrup.        6 servings

 

(Recipe for, Strawberry Filled Chocolate Crepes, Diabetic Connect, 2015)

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Apple Turkey Picadillo

June 12, 2015 Leave a Comment

 

Apple Turkey Picadillo

Apple Turkey Picadillo

This recipe, Apple Turkey Picadillo, is a twist on the Latin American staple that‘s made healthier with ground grand turkey and crisp apples.  It doubles well.  Try tucking it into whole-wheat tortillas or serve over instant brown rice for a quick and healthy supper.

 

Apple Turkey Picadillo Recipe

 

Apple Turkey Picadillo

2 tsp. extra-virgin olive oil

1/3 cup finely chopped red onion

1 garlic clove, minced

8 oz. 99% lean ground turkey

½ tsp. ground cumin

½ tsp. dried oregano

¼ tsp. salt

¼ tsp. freshly ground pepper

1/8 tsp. ground cloves

1 Tbsp. cider vinegar

1 medium tart green apple, peeled and chopped

1 cup chopped tomato

3 Tbsp. chopped green olives

½ tsp. Worcestershire sauce

¼ cup sliced scallion greens

 

Heat oil in a large skillet over medium heat.  Add onion and garlic; cook until soft, stirring often, about 2 minutes.  Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.

Stir in cumin, oregano, salt pepper and cloves; cook for 30 seconds.  Stir in vinegar, scraping up any browned bits.  Stir in apple, tomato, olives and Worcestershire sauce.  Reduce heat and gently simmer. Stirring often, until any liquid in the pan has reduced to a syrupy, about 8 minutes.  Stir in scallion greens and serve.           2 serving, 1 ¼ cups each

 

(Recipe for Apple Turkey Picadillo, Diabetic Connect, 2015)

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Shrimp Piccata with Zucchini Noodles

June 6, 2015 Leave a Comment
Shrimp Piccata with Zucchini Noodlesi

Shrimp Piccata with Zucchini Noodles

 

The tangy sauce of this Italian-restaurant favorite is a natural with shrimp.  Serving it over zucchini noodles (Veggetti, as seen on TV, this is a spiral vegetable slicer) keeps the dish summery and low-cal, but it’s also delicious with whole-wheat spaghetti

 

Shrimp Piccata with Zucchini Noodles Recipe

 

Shrimp Piccata with Zucchini Noodles

5-6 medium zucchini (2 ¼ – 2 ½ lbs.), trimmed

½ tsp. salt

2 Tbsp. butter

2 Tbsp. extra-virgin olive oil, divided

2 garlic cloves, minced

1 lb. raw shrimp (21-25 count), peeled and deveined, tails left on if desired

1 cup low-sodium chicken broth

1 Tbsp. cornstarch

1/3 cup white wine

¼ cup lemon juice

2 Tbsp. chopped fresh parsley

 

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips.  Stop when you reach the seeds in the middle (seeds make the noodles fall apart).    Place the zucchini “noodles” in a colander and toss with salt.  Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat.  Add garlic and cook, stirring for 30 seconds.  Add shrimp and cook, stirring for 1 minute.

Whisk broth and cornstarch in a small bowl.  Add to the shrimp along with wine and lemon juice.  Simmer. Stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes.  Remove from heat.

Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat.  Add the zucchini

noodles and gently toss until hot, about 3 minutes.  Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley.

Serves 4

 

(Recipe for Shrimp Piccata with Zucchini Noodles, Eating Well Magazine, 2015)

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Spinach Pasta Salad

June 4, 2015 Leave a Comment
Spinach Pasta Salad

Spinach Pasta Salad

 

This recipe, Spinach Pasta Salad, low in carbs, calories, cholesterol, this satisfying salad recipe is easy to make and makes enough to share or save for later.

 

Spinach Pasta Salad Recipe

 

Spinach Pasta Salad

1 cup uncooked bow tie pasta

1 package (10 oz.) fresh baby spinach

1 medium sweet yellow pepper, diced

½ cup chopped dried apricots

½ cup balsamic vinaigrette

 

Cook pasta according to package directions.  Meanwhile, in a large servings bowl, combine washed spinach, yellow pepper and apricots.

Drain pasta and rinse in cold water; add to spinach mixture.  Drizzle with vinaigrette and toss to coat.

8 – 10 servings

 

(Recipe for Spinach Pasts Salad, Diabetic Connect, 2015)

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Pecan-Crusted Chicken

June 2, 2015 Leave a Comment
Pecan-Crusted Chicken

Pecan-Crusted Chicken

 

This recipe, Pecan-Crusted Chicken, coats tender chicken breast with a buttery pecan, which is flavored with spicy chipotle and zesty orange.  Serve with a spinach salad.

 

Pecan-Crusted Chicken Recipe

 

Pecan-Crusted Chicken

4 boneless, skinless chicken breast, (1 to 1 ¼ lbs.), trimmed

½ cup pecan halves or pieces

¼ cup plain dry breadcrumbs

1 ½ tsp. freshly grated orange zest

½ tsp. salt

¼ tsp. ground chipotle pepper (Chipotle peppers are dried, smoked jalapeno peppers.

Ground chipotle can be found in the specialty spice section of most supermarkets)

1 large egg white

2 Tbsp. water

1 Tbsp. canola oil, divided

 

Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even ¼ inch thickness.

Place pecans, breadcrumbs, orange, salt and ground chipotle in a food processor and pulse until the pecans are finely ground.  Transfer the mixture to a shallow dish.  Whisk egg white and water in a shallow dish until combined.  Dip each chicken breast in the egg white mixture, and then dredge both sides in the pecan mixture.

Heat 1 ½ teaspoon oil in a large nonstick skillet heat.  Add half the chicken and cook until browned on the outside and no longer PINK in the middle, 2 to 4 minutes per side.  Transfer to a plate and cover to keep warm.  Carefully wipe out the pan with a paper towel and add the remaining oil.  Cook the remaining chicken, adjusting the heat as needed to prevent scorching.  Serve immediately.     4 serving

 

(Recipe for Pecan-Crusted Chicken, Diabetic Connect, 2015)

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