Nancy’s Apple Pecan Pie

August 30, 2015 Leave a Comment
Nancy's Apple Pecan Pie

Nancy’s Apple Pecan Pie

This recipe, Nancy’s Apple Pecan Pie, is a Magic Pie that makes its own crust.  REALLY! 

 

Nancy’s Apple Pecan Pie Recipe

 

Nancy’s Apple Pecan Pie

 

2 apples

¾ cup sugar

1/3 cup flour

1 ¼ tsp. baking powder

½ tsp. cinnamon

½ tsp. salt

2 eggs, beaten with a fork

1 tsp. PURE VANILLA EXTRACT

1 cup pecan, chopped

(* Penzeys Spices)

 

Preheat oven to 350 F.  Peel and slice the apples into a large bowl.

Add the rest of the ingredients and stir well.

Spoon into a pie plate with a flexible spatula to get every bit; and bake at 350 F. for 1 hour.

It’s just that EASY!  Let cool at least partially before slicing.           8 servings

 

(Recipe for Nancy’s Apple Pecan Pie was in Penzeys Spices catalog, 2015)

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Breakfast Deviled Eggs

August 28, 2015 Leave a Comment
Breakfast Deviled Eggs

Breakfast Deviled Eggs

This recipe, Breakfast Deviled Eggs, with crunchy bits of real bacon, these deviled eggs are delicious at breakfast time, snack time…or anytime!!

 

Breakfast Deviled Eggs Recipe

 

Breakfast Deviled Eggs

12 eggs

½ cup yogurt

¼ tsp. salt

1 dash pepper

1/3 cup bacon bits, cooked

¼ cup parsley, chopped

 

Hard cook eggs.  Cool and shell, or purchase precooked, shelled eggs.

Cut in half.  Mash yolk and mix with yogurt, salt and pepper.  Pipe yolk mixture back into shells.

Garnish with cooked, crumbled bacon and chopped parsley.

Refrigerate until ready to serve.        24 servings

 

(Recipe for Breakfast Deviled Eggs, Diabetic Connect, 2015)

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Shrimp Chili Cornbread Casserole

August 23, 2015 Leave a Comment
Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili.  This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.

 

Shrimp Chili Cornbread Casserole Recipe

 

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

To Prepare Filling:  Heat 2 tsp. oil in Dutch oven over medium heat.  Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping:  Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl.  Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir until moistened.  Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)

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Citrus Salmon with Orange Relish

August 19, 2015 Leave a Comment
Citrus Salmon with Orange Relish

Citrus Salmon with Orange Relish

This recipe, Citrus Salmon with Orange Relish, I wanted something different for dinner, so I looked through all my recipes (over 100).  I came across a small pamphlet from McCormick Spices for Health, which I’ve had for at least 12 years, and I haven’t looked through it since I picked it up at the A & P.  Well, you had to put the salmon in a marinade for up to 30 minutes or longer.  Of course I choose the latter, because I HAVE NEVER HAD SALMON BEFORE.  Well, it was SO GOOD, that I made it the next day, and have bought more salmon because I’m making it this week again.

 

Citrus Salmon with Orange Relish Recipe

 

Citrus Salmon with Orange Relish

¼ cup orange juice

2 Tbsp. olive oil

1 1/2 tsp.  McCormick Thyme Leaves, divided

4 salmon fillets (about 1 lb.)

1 Tbsp. brown sugar

1 tsp. McCormick Perfect Pinch Garlic & Herb SALT FREE Seasoning

** I DIDN’T INCLUDE THE RELISH IN THE SALMON I MADE **

Orange Relish

½ tsp. grated orange peel

2 seedless oranges, peeled, sectioned and cut into ½ inch pieces

2 Tbsp. chopped red bell pepper

1 Tbsp. honey

1 Tbsp. chopped red onion

1 Tbsp. chopped fresh parsley

½ tsp. McCormick Ground Ginger

 

FOR THE SALMON:  Mix orange juice, oil, and 1 teaspoon of the thyme in small bowl.  Place salmon in large resealable plastic bag or glass dish.  Add marinade; turn to coat well.  Refrigerate 30 minutes or longer for extra flavor.  For the relish, mix all ingredients in medium bowl.  Cover.  Refrigerate until ready to serve.

MIX brown sugar, Perfect Pinch, remaining ½ teaspoon thyme in small bowl.  Remove salmon from marinade.  Discard any remaining marinade.  Rub salmon evenly with the Perfect Pinch marinade.  Place salmon on foil-lined baking dish.

BAKE in preheated 400 F. oven 10 to 15 minutes or until fish flakes easily with a fork.  Or grill salmon over medium-high heat 6 to 8 minutes per sides or until fish flakes easily with a fork.  Serve with Orange Relish.             4 servings

 

(Recipe for Citrus Salmon with Orange Relish, McCormick Spices for Health, 2015)

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Egg and Potato Casserole

August 16, 2015 Leave a Comment
Egg and Potato Casserole

Egg and Potato Casserole

This recipe, Egg and Potato Casserole, has Canadian bacon, hash browns, cheese, veggies and more, this hearty casserole s sure to please.

 

Egg and Potato Casserole Recipe

 

Egg and Potato Casserole

Nonstick cooking spray

2 cups loose-pack frozen diced hash browns with onions and peppers

1 cup loose-pack frozen cut broccoli or asparagus

1/3 cup finely chopped Canadian style bacon

1/3 cup evaporated fat-free milk

2 Tbsp. flour

2 cartons (8 oz.) refrigerated egg product, thawed

½ cup shredded reduced-fat cheddar cheese

½ tsp. dried basil, crushed

¼ tsp. pepper

1/8 tsp. salt

 

Preheat oven to 350 F.  Coat a 2-quart square baking dish with nonstick cooking spray.  Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon.  Set aside.

In a medium bowl, gradually stir evaporated milk into flour.  Stir in egg product, half of the cheddar cheese, the basil, pepper and salt.  Pour egg product mixture over vegetables.

Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean.  Sprinkle with remaining cheddar cheese.  Let stand for 5 minutes before serving.         6 servings

 

(Recipe for Egg and Potato Casserole, Diabetic Connect, 2015)

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Raspberry White Chocolate Dream

August 14, 2015 Leave a Comment
Raspberry White Chocolate Dream

Raspberry White Chocolate Dream

This recipe, Raspberry White Chocolate Dream, this is made with raspberry sugar free jello, or you can use any flavor that fits your fancy!!

 

Raspberry White Chocolate Dream Recipe

 

Raspberry White Chocolate Dream

Small pkg. sugar free raspberry (or any flavor you want)

Small pkg. sugar free fat-free white chocolate pudding mix

8 oz. fat-free/sugar free Cool Whip, thawed

 

In a large bowl, dissolve jello in 1 cup boiling water.  Add 1 cup cold water.  Stir and let set 5 minutes.  With an electric mixer on low speed, blend in pudding mix.  Fold in whipped topping.  Pour into serving dishes.           4 (1 cup) servings

 

(Recipe for Raspberry White Chocolate Dream, Diabetic Connect, 2015)

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Low-Carb Beef Stroganoff

August 11, 2015 Leave a Comment
Low-Carb Beef Stroganoff

Low-Carb Beef Stroganoff

This recipe, Low-Carb Beef Stroganoff, is from Best of Diabetic Connect Low-Carb Recipes.  This is one of my favorite meals.

 

Low-Carb Beef Stroganoff Recipe

 

Low-Carb Beef Stroganoff

1 ½ lb. beef tenderloin – cut thin strips

2 Tbsp. flour

2 Tbsp. butter

2 Tbsp. olive oil

1 ½ cups beef bouillon

¼ cup sour cream

2 Tbsp. tomato paste

½ tsp. paprika

Salt to taste

 

Dredge beef in flour.  In a heavy skillet, melt butter with oil.  Brown the beef (about 5 minutes).  Slowly add bouillon to beef, stirring well.  Bring to a boil.  Combine sour cream, tomato paste, paprika and salt.  Slowly stir sour cream mixture into beef mixture.  Turn heat to low and bring to a bare simmer.  Cook 15-20 minutes, stirring frequently and never allowing mixture to boil.            4 servings

 

(Recipe for Low-Carb Beef Stroganoff came from Best of Diabetic Connect Low-Carb Recipes, 2014)

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Zucchini-Potato Latkes with Tzatziki

August 8, 2015 Leave a Comment
Zucchini-Potato Latkes with Tzatziki

Zucchini-Potato Latkes with Tzatziki

This recipe, Zucchini-Potato Latkes with Tzatziki.  Tzatziki, a flavorful Greek sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes.  Make it a meal:  Enjoy with fresh tomatoes and a few Kalamata olives or put patties and tzatziki (yogurt sauce) in a pita pockets for lunch on the go.

 

Zucchini-Potato Latkes with Tzatziki Recipe

 

Zucchini-Potato Latkes with Tzatziki

1 lb. zucchini, shredded

2 cups shredded cooked potato (see note)

2 medium shallots, minced, divided

1 egg, beaten

2 cups fresh whole-wheat breadcrumbs (see Tip)

½ cup crumbled reduced-fat feta cheese

2 Tbsp. chopped fresh dill, divided

½ tsp. salt, divided

½ tsp. freshly ground pepper, divided

2 Tbsp. extra-virgin olive oil, divided

1 cup low-fat plain yogurt

½ medium cucumber, peeled, seeded and shredded

1 Tbsp. red wine vinegar

 

Preheat oven to 450 F.  Coat a baking sheet with cooking spray.

Toss zucchini, potato, 3 tablespoon shallot and egg in a large bowl.  Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and ¼ teaspoon pepper; toss to combine.  From the mixture into 12 patties.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add 6 patties, cover and cook until crispy and browned one side, 2 to 5 minutes.  Carefully transfer the latkes to the prepared pan, browned-side down.  Repeat with remaining 1 tablespoon oil and patties.

Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

Meanwhile, prepare tzatziki:  Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 14 teaspoon each salt and pepper in a small bowl.  Serve the latkes with the tzatziki on the side.

Note:  Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.

Tip:  To make fresh breadcrumbs:  Trim crusts from firm sandwich bread.  Tear bread into pieces and process in a food processor into coarse crumbs.  One slice makes 1/3 cup crumbs.

 

(Recipe for Zucchini-Potato Latkes with Tzatziki, Diabetic Connect, 2015)

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Apple Zucchini Crisp

August 6, 2015 Leave a Comment
Apple Zucchini Crisp

Apple Zucchini Crisp

This recipe, Apple Zucchini Crisp, your favorite apples and garden fresh zucchini become a low-carb dessert that will have your family clamoring for seconds.

 

Apple Zucchini Crisp Recipe

 

Apple Zucchini Crisp

1 cup apples, peeled and thinly sliced

2 cups zucchini, peeled, halved and thinly sliced

¼ cup Splenda brown sugar

2 tsp. cinnamon, divided

A pinch of nutmeg

3 Tbsp. lemon juice

1/3 cup almond meal

1/3 cup sliced almond

1/3 cup chopped pecans

1 tsp. vanilla

¼ cup butter, melted

 

Preheat oven to 375 F.  Toss the apples, zucchini, 1 teaspoon of cinnamon and the lemon juice together.  Pour into an 8×8 inch baking dish.

Mix the brown sugar, remaining 1 teaspoon of cinnamon, nutmeg, almond meal, almonds and pecans together.

Stir in the vanilla in with the melted butter and pour over the nut mixture.  Mix well.

Crumble the nut mixture evenly over apples and zucchini.

Bake uncovered for 30 minutes.

Top with whipped cream, if desired.

 

(Recipe for Apple Zucchini Crisp, Diabetic Connect, 2015)

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Steak and Mushroom Phyllo Pizza

August 4, 2015 Leave a Comment
Steak and Mushroom Phyllo Pizza

Steak and Mushroom Phyllo Pizza

This recipe, Steak and Mushroom Phyllo Pizza, came from Diabetic Living Online.

 

Steak and Mushroom Phyllo Pizza Recipe

 

Streak and Mushroom Phyllo Pizza

Non-stick cooking spray

8 sheets frozen phyllo dough (18×14 inch rectangles), thawed

½ of a small red onion, chopped (about 1/3 cup)

3 cloves garlic, minced

1 Tbsp. olive oil or canola oil

8 oz. button mushrooms, sliced

12 oz. boneless beef top sirloin steak, cut into thin bite-size strips

¼ cup snipped fresh herbs such as tarragon, rosemary, basil, oregano and/or parsley

Or

1 Tbsp. dried herbs, such as tarragon, rosemary, basil oregano and/or parsley

¼ tsp. black pepper

1/8 tsp. salt

¾ shredded part-skim mozzarella cheese (3 oz.)

 

Preheat oven to 370 F.  Lightly coat a large baking sheet with nonstick spray.  Place one phyllo sheet on baking sheet.  Lightly coat phyllo with nonstick spray. Top with second sheet; lightly coat with nonstick spray.  Repeat with remaining phyllo sheets.  Roll up phyllo edges to form a rim.  Bake for 15 minutes.

Meanwhile, in a large skillet cook onion and garlic in hot oil over medium-high heat for 2 minutes.  Add mushrooms.  Cook for 5 to 7 minutes or until mushrooms are tender and liquid has evaporated, stirring occasionally.  Remove mixture from skillet and set aside.

In the same skillet cook steak for 2 to 3 minutes until meat is slightly pink in the center, stirring occasionally.  Stir in herbs and sprinkle with salt and pepper.  Remove from heat.

Top phyllo with the meat mixture, mushroom mixture, and the cheese.  Bake for 10 minutes more or until phyllo is golden brown and cheese is melted.

 

(Recipe for Steak and Mushroom Phyllo Pizza, Diabetic Living, 2015)

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