Carrot Zucchini Muffins

October 29, 2015 Leave a Comment
Carrot Zucchini Muffins

Carrot Zucchini Muffins

These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.

 

Carrot Zucchini Muffins Recipe

 

Carrot Zucchini Muffins

1 cup flour

½ cup whole-wheat flour

½ cup oatmeal

1 cup brown sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon

1 tsp POWDERED GINGER

¼ tsp. GROUND CLOVES

½ cup raisins

¼ cup chopped pecans

2 eggs

2 tsp. PURE VANILLA EXTRACT

½ cup carrot, grated (1 regular size)

½ cup zucchini (1 small)

1 tsp. orange zest

1 cup applesauce

½ cup crushed pineapple

½ cup coconut

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Grease muffin pans.  In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES.  Stir in the raisins and nuts then set aside.

In another bowl beat the eggs until frothy.  Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.

Pour the egg mixture into the dry mixture and stir until just combined.  Do NOT OVER-MIX.  Put into greased muffin pans.  Bake at 350 F. for 25 minutes.           21 muffins

 

(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)

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Meatball and Barley Soup

October 18, 2015 Leave a Comment
Meatball and Barley Soup

Meatball and Barley Soup

This recipe, Meatball and Barley Soup, its October 4, 2015…and it is COLD outside.  I think that it is time for SOUP.  Try this soup…it has barley, cannellini beans, escarole and ground pork…and other ingredients.

 

Meatball and Barley Soup Recipe

 

Meatball and Barley Soup

1 Tbsp. olive oil

2 medium carrots, peeled and diced

2 ribs celery, diced

1 cup diced onion

1 cloves garlic, finely diced

6 cups low-sodium chicken broth

1 ¼ cups barley

1 lb. ground pork

¾ cup shredded Parmesan cheese, plus more for garnish

2 Tbsp. fresh chopped parsley

1 ½ tsp. salt

½ tsp. pepper

1 (15 ½ oz.) can cannellini beans, drained and rinsed

8 cups roughly chopped escarole (first, wash well)

 

In a large pot, heat oil over medium heat.  Add carrots, celery and onion; cook 10 minutes.  Stir in garlic and cook 2 minutes.  Add broth, 2 cups water and barley.  Bring to a boil.  Reduce heat to medium-low, cover and cook 25 minutes.

Meanwhile, mix together ground pork, ¼ cup Parmesan, and the parsley, ¼ teaspoon salt and ¼ teaspoon pepper.  Roll into 30 meatballs, about 1 tablespoon each.

Drop meatballs into soup.  Stir in beans.  Return to a simmer and cook 5 minutes.  Stir in escarole and remaining ½ cup Parmesan, 1 ¼ teaspoon salt and ¼ teaspoon pepper.  Ladle into bowls and garnish with grated Parmesan, if desired.

 

(Recipe for Meatball and Barley Soup, 2015)

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Coconut Curry Shrimp & Vegetables

May 15, 2015 Leave a Comment

 

Coconut Curry Shrimp & Vegetables

Coconut Curry Shrimp & Vegetables

This recipe, Coconut Curry Shrimp & Vegetables is from Diabetes Self-Management.  This recipe is sooooo good that I’ve made it 3 times already since Easter.

 

Coconut Curry Shrimp & Vegetables Recipe

 

Coconut Curry Shrimp & Vegetables

2 tsp. cooking oil

3 cups assorted fresh vegetables (broccoli florets, bell pepper and zucchini strips, sliced carrots and/or sliced fresh mushrooms)

2 large shallots, finely chopped or one large onion

3 tsp. minced garlic

1 Tbsp. flour

2 tsp. curry powder

¼ tsp. salt

¼ tsp. ground red pepper

1 cup fat-free reduced-sodium chicken broth

½ cup reduced-fat coconut milk

¾ lb. peeled and deveined medium raw shrimp

 

Heat oil over medium-high heat in a large, deep nonstick skillet.  Add vegetable, shallots and garlic; cook 2 minutes.

Stir in flour, curry powder, salt and ground red pepper; cook 1 minute, stirring constantly.

Stir in broth and coconut milk; cook and stir until thickened and bubbly.   Stir in shrimp; return just to boiling.  Reduce heat; simmer, covered, 3 minutes or until shrimp are opaque and vegetables are tender.

4 servings

 

(Recipe for Coconut Curry Shrimp & Vegetables came from Diabetes Self-Management, 2015)

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Turkey Chowder

November 30, 2014 Leave a Comment
Turkey Chowder

Turkey Chowder

 

I found this recipe for Turkey Chowder, in “The Everything Soup Cookbook”, this book has 300 mouthwatering recipes.  It’s one way to use up your leftover turkey.

Turkey Chowder Recipe

Turkey Chowder

1 onion

2 stalks celery

1 green bell pepper

3 carrots

3 russet potatoes

2 Tbsp. butter

2 cups chicken broth

3 cups cooked turkey, cubed

1 cup corn kernels

3 cups milk

¾ tsp. thyme

Salt and pepper

Fresh chopped parsley

 

Thinly slice the onions and celery, chop the bell pepper, slice the carrots and dice the potatoes.

In a soup pot, heat the butter on medium heat.  Add the onion and green pepper, sautéing for 4 minutes.  Add the broth and the carrots, bring to a boil, reduce to a simmer, and cook for 5 minutes more minutes.

Add the potatoes and celery, simmering the mixture for an additional 12minutes.

Stir in the turkey, corn kernels, milk and thyme; salt and pepper to taste.  Heat gently, but thoroughly.  Garnish with parsley and serve.

** For the chicken broth I use Fat Free and Lower Salt (50% less sodium).

 

(Recipe for Turkey Chowder was in The Everything Soup Cookbook, 2002,  2014)  

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Chicken Wild Rice Soup

April 5, 2014 Leave a Comment
Chicken Wild Rice Soup

Chicken Wild Rice Soup

 

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

www.tasteofhome.com

 

I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes.  To save time, I cook the chicken and wild rice and cut up the vegetables the day before.

          Virginia Montmarquet                                                                 Riverside, California

 

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup

2 quarts chicken broth

½ lb. fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

½ cup finely chopped onion

1 tsp. chicken bouillon granules

1 tsp. dried parsley flakes

¼ tsp. garlic powder

¼ tsp. dried thyme

¼ cup butter, cubed

¼ cup flour

1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted

½ cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.          14 servings  (3 ½ quarts)

 

(Recipe for Chicken Wild Rice Soup was on www.tasteofhome.com, 2014)

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Lemon Chicken Stir Fry

April 1, 2014 Leave a Comment
Lemon Chicken Stir Fry

Lemon Chicken Stir Fry

 

This recipe, Lemon Chicken Stir Fry is from Diabetic Connect.  Go deliciously Asian tonight with this sensational stir fry!  Our recipe includes a simple option to cut carbs by replacing some of the rice.

Lemon Chicken Stir Fry Recipe

Lemon Chicken Stir Fry

1 Tbsp. olive oil

1 Tbsp. sesame oil

1 ½ lbs. skinless, boneless chicken breast cut into strips

2 tsp. fresh minced ginger

½ cup sliced red and green peppers

1 cup sliced carrots, celery, onions

1 lemon juice (approx. ¼ cup)

2 Tbsp. Ponzu soy sauce

2 Tbsp. light brown sugar

¼ cup water

1 Tbsp. cornstarch

3 cups cooked rice

½ head of cauliflower

½ cup sliced scallions

Prepare rice according to directions on package.  If you want to reduce the carbs in the rice, cut the rice amount in half.  Once it is cooked, take ½ a head of cauliflower and place in food processor.  Pulse until it is in small granular pieces.  Mix with your hot rice and let it steam.  Do not cook the cauliflower.

While your rice is cooking heat the oil in your wok or skillet and add the chicken and stir fry for 5-6 minutes.  Remove from the pan and set aside.

Heat the sesame oil in the wok or skillet and add your prepared vegetables (except the scallions) and the ginger.  Stir fry for about 6 minutes until tender crisp.

While vegetables are cooking, mix the lemon juice, water, Ponzu, brown sugar and cornstarch in a small bowl.  Set aside.

Add chicken back to the pan and mix with vegetables.  Whisk your lemon juice mixture again and add to your wok or skillet.  Stir fry until sauce begins to thicken, about 2-3 minutes.  Continue to stir to coat well with sauce.

Serve over hot rice (and cauliflower if you do the low carb option) and garnish with scallions.

 

(Recipe for Lemon Chicken Stir Fry came from Diabetic Connect, 2014)

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Carrot Raisin Couscous

March 12, 2014 Leave a Comment
Carrot Raisin Couscous

Carrot Raisin Couscous

 

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

www.tasteofhome.com

 

The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots.  This recipe is Diabetic Friendly!

          Jordan Sucher                                                                   Brooklyn, New York

 

Carrot Raisin Couscous Recipe

Carrot Raisin Couscous

1/3 cup port wine or chicken broth

1/3 cup golden raisins

1 medium onion, chopped

3 Tbsp. olive oil, divided

1 package (10 oz.) couscous

2 cups chicken broth

¼ tsp. salt, divided

¼ tsp. pepper, divided

4 medium carrots, julienned

1 Tbsp. sugar

1 tsp. molasses

In a small saucepan, heat wine until hot.  In a small bowl, soak raisins in wine for 5 minutes.  Drain raisins, reserving wine.

In a large saucepan, sauté onion in 1 tablespoon oil until tender.  Stir in couscous.  Cook and stir until lightly browned.  Stir in broth, raisins and half of the salt and pepper.  Bring to a boil.  Cover and remove from the heat.  Let stand for 5 minutes; fluff with a fork.

In a small skillet, sauté carrots in remaining oil until crisp-tender.  Combine the sugar, molasses, reserved wine and the remaining salt and pepper.  Stir into carrots; heat through.

In a large bowl, combine couscous mixture and carrots; toss to combine.         10 servings

 

(Recipe for Carrot Raisin Couscous was on www.tasteofhome.com, 2014)

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Slow Cooker Pasta e Fagioli

March 7, 2014 Leave a Comment

 

Slow Cooker Pasta e Fafioli

Slow Cooker Pasta e Fagioli

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

www.tasteofhome.com

 

This is my favorite soup to make because it’s so flavorful, hearty and healthy.  I have served this hearty dish to guests and received many compliments.  The soup will be thick, but delicious.

         Penny Novy                                                                     Buffalo Grove, Illinois

 

Slow Cooker Pasta e Fagioli Recipe

Slow Cooker Pasta e Fagioli

1 lb. ground beef

1 medium onion, chopped

1 carton (32 oz.) chicken broth

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 medium carrots, chopped

1 ½ cups finely chopped cabbage

1 celery rib, chopped

2 Tbsp. minced fresh basil or 2 tsp. dried basil

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

1 cup ditalini or other small pasta

Grated Parmesan chess, optional

 

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4 or 5 quart slow cooker.  Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and garlic.  Cover and cook on LOW for 7-8 hours or until vegetables are tender.

Stir in pasta.  Cover and cook on high 30 minutes longer or pasta is tender.  Sprinkle with cheese.

8 servings

 

(Recipe for Slow Cooker Pasta e Fagioli was on www.tasteofhome.com, 2014)

 

 

 

 

 

 

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Slow Cooker Short Ribs

March 4, 2014 Leave a Comment
Slow Cooker Short Ribs

Slow Cooker Short Ribs

 

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

 

These ribs are an easy alternative to traditionally braised short ribs – you don’t need to pay any attention to them once you get them in the slow cooker.

           Rebekah Beyer                                                                  Sabetha, KS

 

Slow Cooker Short Ribs Recipe

Slow Cooker Short Ribs

3 lbs. bone-in beef short ribs

½ tsp. salt

½ tsp. pepper

1 Tbsp. canola oil

4 medium carrots, cut into 1 inch pieces

1 cup beef broth

4 fresh thyme sprigs

1 bay leaf

2 large onions, cut into ½ inch wedges

6 garlic cloves, minced

1 Tbsp. tomato paste

2 cups dry red wine or beef broth

4 tsp. cornstarch

3 Tbsp. cold water

Salt and pepper to taste

Sprinkle ribs with salt and pepper.  In a large skillet, heat oil over medium heat.  Brown ribs in batches on all sides; transfer to a 4 or 5 quart slow cooker.  Add carrots, broth, thyme and bay leaf to ribs.

Add onions to same skillet; cook and stir over medium heat 8 minutes or until tender.  Add garlic and tomato paste; cook 1 minute.  Stir in wine.  Bring to a boil; cook 10 minutes or until liquid is reduced by half.  Add to slow cooker.  Cook, covered, on low 6-8 hours or until meat is tender.

Remove beef and vegetables; keep warm.  Transfer cooking juices to a small saucepan; skim fat.  Discard thyme and bay leaf.  Bring juices to a boil.  Mix cornstarch and water until smooth; gradually stir into pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.  Season with salt and pepper.  Serve ribs and vegetables with gravy.

 

(Recipe for Slow Cooker Short Ribs was on Taste of Home, Family Time, Feb./Mar.  2014)

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Cheddar Chicken Potpie

December 13, 2013 Leave a Comment
Cheddar Chicken Potpie

Cheddar Chicken Potpie

 

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

www.tasteofhome.com

Cheddar soup is one of my favorites, but it’s a bit too rich for my husband’s tastes.  So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy.  If I’m in a hurry and don’t have the time this takes to bake, I’ll leave off the crust, add extra milk and serve it as a chowder.

      Sandra Cothran                                                             Ridgeland, South Carolina

 

Cheddar Chicken Potpie Recipe

Cheddar Chicken Potpie

Crust:   1 cup flour

½ tsp. salt

5 Tbsp. cold butter, cubed

3 Tbsp. cold water

Filling:   1 ½ cups chicken broth

2 cups peeled cubed potatoes

1 cup sliced carrots

½ cup sliced celery

½ cup chopped onion

¼ cup flour

1 ½ cups milk

2 cups (8 oz.) shredded sharp cheddar cheese

4 cups cubed cooked chicken

¼ tsp. poultry seasoning

Salt and pepper to taste

For crust, in a small bowl, combine flour and salt.  Cut butter in flour until mixture resembles coarse crumbs.  Gradually add the water, mixing gently with a fork.  Gather into a ball.  Cover with plastic wrap and chill at least 30 minutes.

For filling, place broth in a Dutch oven; bring to a boil.  Add vegetables.  Reduce heat; simmer 10-15 minutes or until vegetables are tender.

In a small bowl, combine flour and milk; stir into broth mixture.  Cook and stir over medium heat until slightly thickened and bubbly.  Stir in cheese, chicken, poultry seasoning, salt and pepper.  Heat until cheese melts.  Spoon into a 10 inch (2 ½ to 3 qt.) casserole.  Set aside

On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary.  Place on casserole over filling; seal edges.  Make several slits in center of crust for steam to escape.

Bake at 425 F. for 40 minutes or until golden brown.             6 servings

 

(Recipe for Cheddar Chicken Potpie came from Taste of Home (tasteofhome.com)

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