Apricot-Chile Glazed Salmon

September 30, 2015 Leave a Comment
Apricot-Chile Glazed Salmon

Apricot-Chile Glazed Salmon

This recipe, Apricot-Chile Glazed Salmon, this healthy salmon recipe marries fruit and chilies to make this easy grilled salmon mouthwateringly special.  Use jam rather than preserves for a smoother, prettier glaze.  Look for New Mexico Chili Powder in a well-stocked supermarkets or online at Amazon.com.

 

Apricot-Chile Glazed Salmon Recipe

 

Apricot-Chile Glazed Salmon

2 Tbsp. New Mexico red chili powder

½ tsp. salt

1 ¼ – 1 ½ lbs. center-cut wild salmon, skinned

3 Tbsp. apricot jam

 

Preheat grill to medium-high.  (No grill?  See oven variation, below.)

Combine chili powder and salt in a small bowl.  Rub onto both sides of salmon.

Place jam in a small saucepan; heat over medium heat, stirring, until melted.

Oil the grill rack.  Grill the salmon 4 minutes, and then turn it over.  Using a pastry brush, coat the top of salmon with the jam.  Close the grill; cook until the salmon easily flakes with a fork, 3 to 5 minutes more.  To serve, cut into 4 portions.

Oven Variation:  Prepare through Step 3.  Bake in a shallow baking pan at 350 F., about 15 minutes.

 

(Recipe for Apricot-Chile Glazed Salmon, Diabetic Connect, 2015)

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Thai Chicken Pizza

September 26, 2015 Leave a Comment
Thai Chicken Pizza

Thai Chicken Pizza

This recipe, Thai Chicken Pizza, serve this pizza as is, or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

 

Thai Chicken Pizza Recipe

 

Thai Chicken Pizza

20 oz. prepared whole-wheat pizza dough

¼ cup smooth natural peanut butter

3 Tbsp. water

2 tsp. reduced-sodium soy sauce

2 tsp. rice vinegar

2 tsp. minced fresh ginger

1 clove garlic, minced

1 tsp. canola oil

8 oz. boneless, skinless chicken breast, trimmed and diced

1 red pepper, diced

4 scallions, thinly sliced

2/3 cup shredded part-skim mozzarella cheese

 

Place oven rack in the lowest position; preheat to 450 F.  Coat a large baking sheet with cooking spray.

Roll out or stretch dough on a lightly floured surface into a rough 16 inch oval.  Transfer to the baking sheet.  Bake on the bottom rack until puffed and lightly crisped on the bottom. 8 to 10 minutes.

Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

Heat oil in a medium nonstick skillet over medium-high heat.  Add chicken and cook, stirring, until cooked through, 2 to 4 minutes.  Transfer to a medium bowl.  Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

Remove the crust from the oven; spread evenly with the remaining peanut sauce.  Top with the chicken mixture, then sprinkle with cheese.  Return the pizza to the oven and bake on the bottom rank until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Shopping Tip:  Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket.  Choose a brand without hydrogenated oil.

 

(Recipe for Thai Chicken Pizza, Diabetic Connect, 2015)

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Mock Potato Casserole

September 22, 2015 Leave a Comment
Mock Potato Casserole

Mock Potato Casserole

This recipe, Mock Potato Casserole, cauliflower serves as a nutritious, low-carb substitute for potatoes in this tasty casserole with melted cheese, bacon bits and other delights.

 

Mock Potato Casserole Recipe

 

Mock Potato Casserole

16 oz. bag of frozen cauliflower

2 Tbsp. light butter with canola oil (like Land O Lakes brand spreadable)

4 oz. cream cheese, softened

1 lb. Turkey bacon, cooked crispy & crumbled

8 oz. shredded Sharp Cheddar cheese

2 Tbsp. chopped green onions

2 Tbsp. water

 

Microwave cauliflower with 2 tablespoons water for 10-15 minutes until VERY soft, drain then mash with potato masher.

Blend in butter and cream cheese.

Add the shredded cheese (reserving ½ cup) and remaining ingredients and stir together.

Put in a casserole dish and top with remaining shredded cheese.

Bake 350 F. for 20 minutes until brown and bubbly.          8 servings

 

(Recipe for Mock Potato Casserole, Diabetic Connect, 2015)

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Saucy Drumsticks

September 20, 2015 Leave a Comment
Saucy Drumsticks

Saucy Drumsticks

Saucy Drumsticks Recipe

 

Saucy Drumsticks

12 chicken legs or thighs

1 jar marinara (no sugar added)

¼ cup onion flakes

½ tsp. salt

½ tsp. garlic powder

½ tsp. red pepper

 

Clean chicken and discard the skin and any visible fat.

Put the pieces into the slow cooker.  Add the sauce, onion, salt, garlic and red pepper and stir to mix.

Cover and cook on low for 7-9 hours.

 

(Recipe for Saucy Drumsticks, Diabetic Connect, 2015)

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Shrimp Tofu Noodles

September 17, 2015 Leave a Comment
Shrimp Tofu Noodlles

Shrimp Tofu Noodles

This recipe, Shrimp Tofu Noodles, I couldn’t find Tofu Shirataki Noodles, so I used Yakisoba Stir Fry Noodles in Teriyaki flavor, I got the noodles in Stop and Shop; but look in your refrigerator section of your supermarket.  These noodles were very good, if fact I have made them with salmon a few times.

 

Shrimp Tofu Noodles Recipe

 

Shrimp Tofu Noodles

1 lb. fresh or frozen medium shrimp

3 Tbsp. water

2 Tbsp. hoisin sauce

2 Tbsp. reduced-sodium soy sauce

2 tsp. Sriracha sauce

2 Tbsp. canola oil or olive oil

4 cloves garlic, minced

2 tsp. grated fresh ginger

3 packages (8 oz. each) refrigerated spaghetti-shape noodles substitute

1 package (12 oz.) fresh stir-fry vegetable medley

¼ cup sliced green onions

½ tsp. toasted sesame oil

 

Thaw shrimp, if frozen.  Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.  Set aside.

In small bowl whisk together the water, hoisin sauce, soy sauce and Sriracha; set aside.

In extra-large skillet heat 1 tablespoon of canola oil over medium-high heat.  Add shrimp, garlic and ginger to hot oil.  Stir-fry about 2 minutes or until shrimp are opaque.  Remove shrimp from skillet.  Meanwhile, drain and rinse noodle substitute; pat dry with paper towel.

Heat the remaining 1 tablespoon canola oil in the skillet.  Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender.  Add noodle substitute and hoisin sauce mixture to vegetables in skillet; stir to coat.  Return shrimp to skillet; toss together until heated through.  Divide among four bowls.  Sprinkle with green onions.  Drizzle with sesame oil.  Serve immediately, sauce will thin as it stands.          4 servings

 

(Recipe for Shrimp Tofu Noodles, Healthy Meals in Minutes, Diabetic Living, 2015)

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Grilled Marinated Flank Steak Salad

September 15, 2015 Leave a Comment
Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad Recipe

 

Grilled Marinated Flank Steak Salad

Cilantro Dressing:

3 Tbsp. lime juice

2 Tbsp. chopped shallot

2 Tbsp. snipped fresh cilantro

1 Tbsp. olive oil

1 Tbsp. water

2 tsp. honey

1 large clove garlic, peeled and quartered

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

In a blender or small food processor combine all ingredients.  Cover and blend or process until combined.

8 oz. beef flank steak

2 small yellow and/or red sweet peppers, stemmed, seeded and halved

1 ear fresh corn, hushed and silk removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

¼ of a small avocado, halved, seeded, peeled and thinly sliced

2 cups torn romaine lettuce

Fresh cilantro sprigs

 

Divide Cilantro Dressing into two portions.

Trim fat from steak.  Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1 inch intervals.  Place steak in a resealable plastic bag.  Pour one portion of the Cilantro Dressing over steak in a bag; set remaining dressing portion aside.  Seal bag; turn to coat steak.  Marinate in the refrigerator for up to 3 hours; in1 ½ hours turn steak on other side.

Coat sweet pepper, corn and green onions with cooking spray.

For a charcoal grill, grill steak and corn on the rack of an uncovered grilled directly over medium coals until steak is desired doneness and corn is tender, turning steak one halfway through grilling and turning corn occasionally.  For steak, allow 17 to 21 minutes for medium rare (145 F.); to medium (160 F.)  For corn, allow 15 to 20 minutes.  Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill.  Reduce heat to medium.  Place meat and, later, vegetables on grill rack over heat.  Cover and grill as above.)

Thinly slice meat against the grain.  Coarsely chop sweet peppers and green onions; cut the corn from the cob, leaving kernels in “SHEETS”.  Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce.  Drizzle with the reserved portion on the Cilantro Dressing.  Garnish with cilantro sprigs.         2 servings (1 cup greens, 3 oz. cooked meat, ½ cup vegetables and 1 ½ tablespoons dressing per serving)

 

(Recipe for Grilled Marinated Flank Steak Salad, Diabetic Living, 2015)

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Melon and Chicken Pasta Salad

September 12, 2015 Leave a Comment
Melon and Chicken Pasta Salad

Melon and Chicken Pasta Salad

This recipe, Melon and Chicken Pasta Salad.   (As of September 9, 2015 – there is still cantaloupe in the supermarket.)  Melon, prosciutto and dried cranberries pair well together in this chicken pasta salad recipe.  Fresh grilled chicken breast is best, but you can save time by using roasted or grilled chicken from the supermarket.  For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

 

Melon and Chicken Pasta Salad Recipe

 

Melon and Chicken Pasta Salad

1 clove garlic, minced

¼ tsp. salt

½ cup buttermilk

¼ cup low-fat mayonnaise

3 Tbsp. chopped fresh tarragon or 1 Tbsp. dried tarragon

1 Tbsp. distilled white vinegar

8 oz. (about 3 cups) whole-wheat bowtie pasta

2 cups cubed cantaloupe or honeydew melon

2 cups thinly sliced baby spinach

2 cups cubed or shredded cooked chicken

¼ cup dried cranberries

¼ cup chopped prosciutto (about 3 oz.)

Freshly ground pepper to taste

 

To prepare dressing:  Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste.  Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.

To prepare pasta salad:  Cook pasta in a large pot of boiling water according to package directions.  Drain, transfer to a large bowl and let cool.  Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing: toss to coat.          6 servings

 

(Recipe for Melon and Chicken Pasta Salad, Diabetic Connect, 2015)

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Strawberry and Rhubarb Hand Pies

September 11, 2015 Leave a Comment
Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

This recipe, Strawberry Rhubarb Hand Pies, before the strawberries are gone from the supermarket, try making these hand pies.

 

Strawberry and Rhubarb Hand Pies Recipe

 

Strawberry and Rhubarb Hand Pies

¾ cup finely chopped fresh strawberries

¾ cup finely chopped fresh rhubarb

½ cup Splenda or sweetener of your choice

1 Tbsp. tapioca, quick cooking

1 ½ tsp. grated orange peel

2 pie crust, refrigerated

1 egg yolk

1 Tbsp. whipping cream

2 tsp. sugar

 

Heat oven to 375 F.  Line large cookie sheet with parchment paper.  In 2 quart saucepan, mix strawberries, rhubarb, ½ cup sugar, the cornstarch and orange peel.  Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened.  Cool slightly.

Remove pie crusts from pouches; unroll on work surface.  With 2 ½ inch round cookie cutter, 14 rounds from each crust; reroll scraps.  On cookie sheet, place half of the dough rounds 2 inches apart.  Top each with 2 teaspoons fruit mixture.  Brush crust edges with water; top with the remaining dough rounds.  Press edges firmly with fork to seal.  Cut slits in top of each round.

In small bowl, beat egg yolk and whipping cream; brush over tops of pies.  Sprinkle with 2 teaspoons sugar.

Bake 20 to 25 minutes or until lightly browned.  Serve warm or cool.

 

(Recipe for Strawberry Rhubarb Hand Pies, Diabetic Connect, 2015)

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Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

September 10, 2015 Leave a Comment
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

This recipe, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying.  Blackberries (or raspberries, if you prefer) combined  with whole-grain mustard make for a sweet-and-savory dipping sauce.  Then serve it with steamed broccoli and carrots for a complete meal.

 

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard Recipe

 

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

1 cup fresh blackberries or raspberries, finely chopped

1 ½ Tbsp. whole-grain mustard

2 tsp. honey

1 Lb. chicken tenders, cut in half crosswise (see Tip)

½ tsp. salt

¼ tsp. pepper

3 Tbsp. cornmeal

1 Tbsp. extra-virgin olive oil

 

Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.

Sprinkle chicken tenders with salt and pepper.  Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).

Heat oil in a large nonstick skillet over medium-high heat.  Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones).  Serve the chicken nuggets with the berry mustard.

TIP:  Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts.  They can also be purchased separately.  Four 1 oz. tenders will yield a 3 oz. cooked portion.  Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

 

(Recipe for Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, Diabetic Connect, 2015)

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Teriyaki Pork with Asian Slaw

September 7, 2015 Leave a Comment
Teriyaki Pork with Asian Slaw

Teriyaki Pork with Asian Slaw

This recipe, Teriyaki Pork with Asian Slaw, was in Better Homes and Gardens – Slowcooker Oven-Free Summer Recipes.  Customize this fresh slaw to your liking.  Any cabbage or fresh veggies work well tossed in the tangy Asian dressing.

 

Teriyaki Pork with Asian Slaw Recipe

 

Teriyaki Pork with Asian Slaw

2 pork tenderloins (12 oz.)

½ cup reduced-sodium soy sauce

¼ cup rice vinegar

3 Tbsp. packed brown sugar

2 Tbsp. canola oil

2 tsp. grated fresh ginger

2 cloves garlic, minced

¼ tsp. pepper

Slivered green onions and/or toasted sesame seeds

1 recipe Asian Slaw

 

Trim fat from meat.  Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium-high heat.  Cook meat in hot skillet until browned on all sides, turning to brown evenly.  Transfer meat to a 3 ½ or 4 quart slow cooker.

In a small bowl whisk together the next 7 ingredients.  Pour over meat.  Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours.

Transfer meat to cutting board, reserving cooking liquid.  Cut meat into ½ inch slices.  To serve, drizzle meat with cooking liquid.  Sprinkle with green onions and/or sesame seeds.  Serve with Asian Slaw.

8 serving  (Slowcooker/5 to 6 hour (low) or 2 ½ to 3 hours (high))

Asian Slaw

In a medium bowl, combine 5 cups shredded cabbage, 1 cup yellow sweet pepper strips, ½ cup shredded carrot, ½ cup fresh pea pods sliced lengthwise, and ¼ cup sliced green onions.

For Dressing

In a screw-top jar, combine 3 tablespoons rice vinegar, 2 tablespoons canola oil, 1 tablespoon toasted sesame oil, 1 tablespoon reduced-sodium soy sauce, ¼ teaspoon salt, a ¼ teaspoon pepper.  Cover and shake well.  Drizzle dressing over cabbage mixture; toss to coat.

 

(Recipe for Teriyaki Pork with Asian Slaw, Better Homes and Gardens, Slowcooker Oven-Free Summer Recipes, 2015)

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