Stuffed Portabella Mushrooms

July 30, 2015 Leave a Comment
Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

This recipe, Stuffed Portabella Mushrooms, try this delicious blend and low-carb ingredients make this dish perfect for any occasion.

 

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 non-stick 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 onion are tender.  (Add a little during cooking if the skillet too dry.)  Add spinach and garlic and sauté for a minute or two, until spinach is wiled.  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 a depression in each mushroom cap, mounding the top slightly.  Spray top tops lightly with the cooking spray.

Place the stuffed mushrooms on a large baking sheet and bake uncovered at 450 F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned.  Serve hot.          2 servings

 

(Recipe for Stuffed Portabella Mushrooms, Diabetic Connect, 2015)

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Watermelon Sorbet

July 28, 2015 Leave a Comment
Watermelon Sorbet

Watermelon Sorbet

This recipe, Watermelon Sorbet, this incredibly icy dessert is made without using an ice cream maker.

 

Watermelon Sorbet Recipe

 

Watermelon Sorbet

½ cup sugar

¾ cup water

6 cups watermelon chunks, seeded (4 lb. watermelon)

2 Tbsp. lime juice

 

Combine sugar and water in a medium saucepan.  Bring to a boil over medium-high heat, stirring to dissolve the sugar.  Reduce heat to low and simmer for 5 minutes.  Remove from heat and let cool to room temperature, about 45 minutes.  Cover and refrigerate until chilled, about 1 hour.

Place watermelon and lime juice in a food processor; process until smooth.  Set a sieve over a large bowl and press the puree through to remove tiny seeds.  Whisk in the sugar syrup.

Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes.  Stir the ice crystals into the center of the pan and return to the freezer; repeat EVERY 20 MINUTES until all the liquid is frozen.

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 ½ hours.  Serve in chilled dishes.           12 servings, ½ cup each

*Freeze in an airtight container for up to 2 days.

 

(Recipe for Watermelon Sorbet, Diabetic Connect, 2015)

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Sugar Free Cheesecake

July 27, 2015 Leave a Comment
Sugar Free Cheesecake

Sugar Free Cheesecake

This recipe, Sugar Free Cheesecake, is from Diabetic Connect.  Cheesecake is one of the best dessert options if you’re looking to keep your carb-count low.  This classic recipe delivers sweet satisfaction with only 8g of carbs.

Sugar Free Cheesecake Recipe

 

Sugar Free Cheesecake

1 grapeseed oil cooking spray

4 eggs, separated

2 egg whites

½ cup SPLENDA No Calorie Sweetener, granulated

1 tsp. fresh lemon juice

1 pinch salt

3 cups Cream Cheese, light, classic (or RICOTTA CHEESE, Drained)

½ tsp. fresh lemon peel, grated

1/3 cup sour cream

2 Tbsp. SPLENDA No Calorie Sweetener, granulated

2 tsp. vanilla

 

Preheat oven to 400 F.  Line the bottom of a 9 inch springform pan with baking paper or grease with butter.  Spray just a bit with grapeseed oil cooking spray.

Separate eggs and beat egg whites with salt until stiff.

Beat together Splenda for Baking and the egg yolks until thick.  Add lemon juice.  Next, with the mixer on low-medium setting, beat cream cheese, a little at a time, until incorporated and fluffy.

Add a small amount of the egg whites, plus grated lemon peel, and mix in gently.  Next, gently fold the cream cheese mixture into the remaining egg whites.   Pour mixture into pan.  Give a little shake to make level.

Bake for 10 minutes at 400 F; reduce temperature to 300 F. and bake for another 40 minutes.  When the top of the cake is set, turn off the oven and keep the door closed.  Allow to cool for another hour in the oven.

Whisk together topping ingredients (sour cream, SPLENDA No Calorie and vanilla).  Spread on top of the cheesecake.

 

(Recipe for Sugar Free Cheesecake, Diabetic Connect, 2015)

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Any Day Fruit Smoothie (Gluten Free)

July 25, 2015 Leave a Comment
Any Day Fruit Smoothie (Gluten Free)

Any Day Fruit Smoothie (Gluten Free)

This recipe, Any Day Fruit Smoothie (Gluten Free), these fruit smoothies are great for all seasons and all meals.  With fruits rich in nutrient, your body will thank you for this healthy, tasty dish.

 

Any Day Fruit Smoothie (Gluten Free) Recipe

 

Any Day Fruit Smoothie (Gluten Free)

2 oz. silken tofu, drained

1 ½ cups frozen unsweetened strawberries

½ cup blueberries, frozen

1 banana, medium, fresh

1 ½ cups fat-free milk or soy milk

4 SPLENDA No Calorie Sweetener packets

 

Add all ingredients to a blender and puree on high until smooth.

Any type of frozen fruit can be used to make different flavors of smoothies.

 

(Recipe for Any Day Fruit Smoothie (Gluten Free), Diabetic Connect, 2015)

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Chicken Honey Nut Stir-Fry

July 22, 2015 Leave a Comment
Chicken Honey Nut Stir-Fry

Chicken Honey Nut Stir-Fry

This recipe, Chicken Honey Nut Stir-Fry, came from Diabetic Living Online.

 

Chicken Honey Nut Stir-Fry Recipe

 

Chicken Honey Nut Stir-Fry

2 tsp. vegetable oil

¼ cup diagonally sliced carrot

¼ cup chopped celery

8 oz. skinless, boneless chicken breast halves, cut into 1 inch pieces

¼ cup orange juice

1 tsp. cornstarch

1 Tbsp. reduced-sodium soy sauce

1 tsp. honey

¼ tsp. grated fresh ginger

2 Tbsp. cashews

2 Tbsp. thinly sliced green onion

2/3 cup hot cooked brown rice

 

In a wok or large skillet heat 1 teaspoon of oil over high heat.  Add carrot and celery; stir-fry for 2 minutes.  Add the remaining 1 teaspoon oil.  Add chicken; stir-fry for 3-5 minutes more or until chicken is done.

In a small bowl, whisk together orange juice and cornstarch.  Add soy sauce, honey and ginger; whisking until well mixed.  Add soy sauce mixture to chicken mixture in wok.  Cook and stir over medium heat until thickened.  Cook for 1 minute more.  Top with cashews and green onion.  Serve over hot cooked brown rice.        2 servings

 

(Recipe for Chicken Honey Nut Stir-Fry, Diabetic Living Online, 2015)

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Pineapple Pork Fried Jasmine Rice

July 19, 2015 Leave a Comment
Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

This recipe, Pineapple Pork Fried Jasmine Rice, was in the Diabetic Living magazine in 2014.

 

Pineapple Pork Fried Jasmine Rice Recipe

 

Pineapple Pork Fried Jasmine Rice

1 egg

2 egg whites

2 tsp. canola oil

1 lb. pork tenderloin, cut into bite-size pieces

1 Tbsp. canola oil

1 cup chopped fresh pineapple

½ cup thinly sliced carrot (1 medium)

½ thinly bias-sliced celery (1 stalk)

½ cup sliced green onions (4)

2 tsp. grated fresh ginger

2 cloves garlic, minced

2 cups cooked jasmine rice

½ cup frozen peas, thawed

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. snipped fresh cilantro

 

In a small bowl, beat together egg and egg whites; set aside.  In a very large skillet or wok heat the 2 teaspoons oil over medium-high heat.  Add pork.  Stir-fry 3 to 5 minutes or until pork is no longer pink.  Remove pork from skillet; set aside.

Add the 1 tablespoon oil to the skillet.  Add pineapple, carrot, celery, green onions and ginger; stir-fry 3 to 4 minutes or until vegetables are tender.  Add garlic; stir-fry 30 seconds more.  Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top.  Add rice.  Turn and toss mixture continuously 1 minute.  Stir in pork, peas, soy sauce and cilantro; heat through.  Serve immediately.             4 servings

 

(Recipe for Pineapple Pork Fried Jasmine Rice, Diabetic Living, 2015)

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Chicken Skewers with Spicy Cucumber Relish

July 15, 2015 Leave a Comment
Chicken Skewers with Spicy Cucumber Relish

Chicken Skewers with Spicy Cucumber Relish

This recipe, Chicken Skewers with Spicy Cucumber Relish, came from a recipe book that Stop & Shop supermarket handed out.  You can serve these skewers as a main course or as an appetizer for a crowd.  The Thai Chili sauce adds wonderful flavor: sweet, savory and with just a tiny bit of spicy.

 

Chicken Skewers with Spicy Cucumber Relish Recipe

 

Chicken Skewers with Spicy Cucumber Relish

1 red Pepper

1 lime

3 Tbsp. reduced-sodium soy sauce

3 Tbsp. sesame oil

¼ tsp. salt

1 ½ lb. chicken breast, cut into cubes

12 skewers

½ cucumber

½ oz. chives

2 Tbsp. cider vinegar

4 Tbsp. sweet chili sauce

 

Remove the stem and halve the pepper lengthwise, remove seeds and cut into small pieces.

Zest the lime; and put aside.  Then juice the lime; combine the lime juice, soy sauce, sesame oil and ¼ teaspoon salt in a shallow dish.

Thread the chicken cubes on skewers and place in the lime juice marinade.  Cover and let marinate for at least 1 hour in the refrigerator, turning once halfway through.

Grate the cucumber and to let drain in a sieve.  Press the cucumber down with a spoon to let as much of the moisture out.  Chop the chives and mix the lime zest, vinegar, chili sauce and cucumber.  Season with the rest of the salt and pepper.  Heat the grill; and grill the chicken skewers for 10 minutes until cooked through.          6 servings

Serve with Thai cucumber dip.

 

(Recipe for Chicken Skewers with Spicy Cucumber Relish, Stop & Shop recipe book, 2015)

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Summer Tomato, Onion & Cucumber Salad

July 11, 2015 Leave a Comment
Summer Tomato, Onion & Cucumber Salad

Summer Tomato, Onion & Cucumber Salad

 

This recipe, Summer Tomato, Onion & Cucumber Salad, has fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the simplest salad possible – think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad.  It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

 

Summer Tomato, Onion & Cucumber Salad Recipe

 

Summer Tomato, Onion & Cucumber Salad

3 Tbsp. rice vinegar

1 Tbsp. canola oil

1 tsp. honey

½ tsp. salt

½ tsp. freshly ground pepper, or more to taste

2 medium cucumbers

4 medium, cut into ½ inch wedges

1 Vidalia or other sweet onion, halved and very thinly sliced

2 Tbsp. coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

 

Prepare through vinegar and oil up to 1 hour ahead.

Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.

Slice the cucumbers into thin rounds.  Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine.  Let stand at room temperature for at least 30 minutes and up to 1 hour.

Just before serving, add herbs and toss again.

 

(Recipe for Summer Tomato, Onion & Cucumber Salad, Diabetic Connect, 2015)

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Double-Decker Caprese Burger

July 11, 2015 Leave a Comment
Double-Decker Caprese Burger

Double-Decker Caprese Burger

This recipe, Double-Decker Caprese Burger, came from a recipe book that Stop & Shop supermarket handed out.  With two (2) patties, lots of melted cheese and crusty bakery rolls, these are definitely not your father’s burgers.

 

Double-Decker Caprese Burger Recipe

 

Double-Decker Caprese Burger

8 oz. ground pork

8 oz. 90% lean ground beef

1 medium egg

2 Tbsp. fresh breadcrumbs

4-6 Campari tomatoes

4 Italian-style bread buns

½ lb. mozzarella

2 Tbsp. extra virgin olive oil

2 ½ oz. ¾ oz. arugula

¾ oz. fresh basil

 

Light the grill.  Place the ground pork, beef, egg and breadcrumbs in a bowl.  Season with salt, pepper and combine with your hands.  Divide the mixture equally into 8 and roll into balls.  Form patties by pressing the mixture between 2 layers of plastic wrap.  Set aside.

Slice the tomatoes and grill them for 2 minutes, turning once.

Halve the bread buns and grill the cut sides for 2 minutes, or until nicely browned.

Remove and discard the plastic wrap from the burgers and grill for 6 minutes, or until thoroughly cooked, turning once.

Cut the mozzarella into 16 slices.  Sprinkle the grilled side of the buns with the olive oil.  Place the arugula onto the bottom half of the buns, followed by a burger, 2 slices of tomato, 2 slices of mozzarella and a few basil leaves.  Repeat the process to create a second layer.  Cover with the top half of the buns.  If necessary use a wooden skewer to secure the tops.

4 servings

 

 

(Recipe for Double-Decker Caprese Burger, Stop & Shop recipe book, 2015)

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Potato-Horseradish-Crusted Mahi-Mahi

July 8, 2015 Leave a Comment
Potato-Horseradish-Crusted Mahi-Mahi

Potato-Horseradish-Crusted Mahi-Mahi

This recipe, Potato-Horseradish-Crusted Mahi-Mahi, came from the Best of Diabetic Connect Low-Carb Recipes.

 

Potato-Horseradish-Crusted Mahi-Mahi Recipe

 

Potato-Horseradish-Crusted Mahi-Mahi

1 cup precooked shredded potatoes

1 shallot, finely chopped

1 Tbsp. prepared horseradish

1 tsp. Dijon mustard

½ tsp. garlic salt

¼ tsp. freshly ground pepper

1 ¼ lb. mahi-mahi, skin removed, cut into 4 portions

4 tsp. reduced-fat mayonnaise

1 Tbsp. canola oil

1 lemon, quartered

 

Combine potatoes, shallots, horseradish, mustard, garlic salt and pepper in a medium bowl.  Spread each portion of fish with 1 teaspoon mayonnaise, then top with one-fourth (1/4) of the potato mixture, pressing the mixture onto the fish.

Heat oil in a large nonstick skillet over medium-high heat.  Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes.  Gently turn the fish over, reduce the heat to medium and continue cooking until the fish flakes easily with a fork, 4 to 5 minutes more.  Serve the lemon wedges.       4 servings

 

(Recipe for Potato-Horseradish-Crusted Mahi-Mahi, Best of Diabetic Connect Low-Carb Recipes, 2015)

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