Basil, Shrimp and Zucchini Pasta

August 1, 2015 Leave a Comment
Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini

This recipe, Basil, Shrimp and Zucchini, combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin olive oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper

Pinch of cayenne, to taste

1 lb. peeled and deveined raw shrimp (31-40 per lb.)

2 cups orecchiette or small pasta, preferably whole wheat

2 medium zucchini or summer squash, or 1 of each

 

Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook pasta in a large pot pf boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, until the shrimp are PINK and just barely cooked through, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.

 

(Recipe for Basil, Shrimp and Zucchini Pasta, Diabetic Connect, 2015)

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Kickin’ Hot Chilli

April 29, 2015 Leave a Comment
Kiickin' Hot Chilli

Kickin’ Hot Chilli

 

This recipe, Kickin’ Hot Chilli is from Diabetic Connect.  This chili has green chili peppers, chili powder and cayenne pepper, which will add to the HEAT in this chili.

 

Kickin’ Hot Chilli Recipe

 

Kickin’ Hot Chilli

1 ½ lb. lean ground beef or ground turkey

2 large onions, chopped

1 can (15 oz.) dark red kidney beans, rinsed and drained

½ cup chopped green or red sweet peppers

3 ½ cups water

2 can (6 oz.) NO-SALT ADDED TOMATO PASTE

1 can (14.5 oz.) NO-SALT ADDED DICED TOMATOES, UNDRAINED

1 can (14oz.) diced green chili peppers, undrained

1 Tbsp. bottled minced garlic or 6 cloves garlic

1 Tbsp. yellow mustard

1-2 tsp. chili powder

1 tsp. ground black pepper

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne strips

Green or red sweet pepper strips (optional)

 

In large skillet or 4 quart Dutch oven, cook ground beef and onion until meat is brown.  Drain off fat.

In 4 to 5 quart slow cooker, combine cooked ground beef mixture, beans and chopped sweet pepper.  Add water, tomato paste, tomatoes, green chili peppers, garlic, mustard, chili powder, black pepper, cumin, salt and cayenne pepper.

Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.  Top each serving with pepper strips, if desired.              8 servings

 

(Recipe for Kicking Hot Chilli came from Diabetic Connect, 2014)

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Spicy Onion and Apple Soup

March 13, 2015 Leave a Comment
Spicy Onion and Apple Soup

Spicy Onion and Apple Soup

 

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 Spicy Onion and Apple Soup Recipe

 

Spicy Onion and Apple Soup

5 cups chopped tart apple

2 cups chopped onion

3-4 cloves garlic

2 Tbsp. fresh minced ginger

2 Tbsp. lemon juice

2 Tbsp. oil

2 tsp. dry mustard

1 tsp. cumin

½ tsp. cardamom

½ tsp. allspice

¼ tsp. cayenne pepper

Salt and pepper to taste

4 cups Kitchen Basic vegetable broth

2 cinnamon sticks

Brown sugar (optional)

Raisins (optional)

 

Peel and chop the apples.  Chop the onions and mince the garlic and ginger.  Juice the lemon.

In a soup pot, heat the oil on medium.  Add the onion, garlic and ginger, sautéing for another 3 to 4 minutes.

Add the apples, broth, cinnamon sticks and lemon juice.  Bring to a boil, reduce to a simmer, and cook for 10 minutes.

Remove from heat and allow to cool slightly.  Take out the cinnamon sticks and puree the soup in a food processor or blender.  Return to the pot and warm to serving temperature on medium heat.

 

(Recipe for Spicy Onion and Apple Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Spicy Chili Mac

December 9, 2014 Leave a Comment

 

Spicy Chili Mac

Spicy Chili Mac

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

www.tasteofhome.com

 

Family and friends love this recipe.  I use three power foods:  tomatoes, black beans and olive oil, plus whole wheat pasta.  It’s comfort food to feel good about.  **This recipe is DIABETIC FRIENDLY!**

          Krissy Black                                                                                        Mt. Vernon, Ohio

Spicy Chili Mac Recipe

 

Spicy Chili Mac

2 cups uncooked whole wheat elbow macaroni

1 lb. lean ground turkey

1 small onion, chopped

2 to 3 jalapeno peppers, seeded and chopped

2 tsp. olive oil

2 garlic cloves, minced

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

1 can (14 ½ oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1 to 2 Tbsp. hot pepper sauce

2 to 3 tsp. chili powder

1 tsp. cumin

¼ tsp. cayenne pepper

¼ tsp. pepper

¾ cup shredder reduced-fat cheddar cheese

 

Cook macaroni according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion and jalapeno in oil over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Add the beans, tomatoes, tomato sauce, pepper sauce and seasoning.  Drain macaroni; stir into turkey mixture.  Cook over medium-low heat for 5 minutes or until heated through.

Sprinkle with cheese.  Remove from the heat; cook and let stand until cheese is melted.         6 serving

 

(Recipe for Spicy Chili Mac was in www.tasteofhome.com, 2014)

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Cranberry Chili Meatballs

December 4, 2014 Leave a Comment

 

Cranberry Chili Meatballs

Cranberry Chili Meatballs

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

www.tasteofhome.com

 

Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade.  My friends look forward to enjoying these meatballs at our holiday gatherings and there are never any leftovers!  The sauce is tangy yet sweet, and the festive color is perfect for any holiday party.

         Amy Scamerhorn                                                                             Indianapolis, Indiana

Cranberry Chili Meatballs Recipe

 

Cranberry Chili Meatballs

1 can (14 oz.) jellied cranberry sauce

1 bottle (12 oz.) chili sauce

¾ cup packed brown sugar

½ tsp. chili powder

½ tsp. ground cumin

¼ tsp. cayenne pepper

1 package (32 oz.) frozen fully cooked homestyle meatballs, thawed

In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved.  Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally.            6 dozen

 

(Recipe for Cranberry Chili Meatballs was in www.tasteofhome.com, 2014)

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Spicy Sweet Potato Chips & Cilantro Dip

November 19, 2014 Leave a Comment

 

Spicy Sweet Potato Chips & Cilantro Dip

Spicy Sweet Potato Chips & Cilantro Dip

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

www.tasteofhome.com

 

This cool, creamy dip is a great partner for the spicy sweet potato chips.  They’re made for each other!!

            Libby Walp                                                                                         Chicago, Illinois

 

Spicy Sweet Potato Chips & Cilantro Dip Recipe

 

Spicy Sweet Potato Chips & Cilantro Dip

2 to 3 large sweet potatoes (1 ¾ pounds), peeled and cut into 1/8 inch slices

2 Tbsp. canola oil

1 tsp. chili powder

½ tsp. garlic powder

½ tsp. taco seasoning

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. pepper

1/8 tsp. cayenne pepper

Dip:        ¾ cup mayonnaise

½ cup sour cream

2 oz. cream cheese, softened

4 ½ tsp. minced fresh cilantro

½ tsp. celery salt

1/8 tsp. pepper

 

Place sweet potatoes in a large bowl.  In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat.

Arrange potatoes in a single layer in two ungreased 15 inch x 10 inch baking pans.  Bake at 400 F. for 25-30 minutes or until golden brown, turning once.  Repeat with remaining potatoes.

In a small bowl, beat dip ingredients until blended.  Serve with chips.          12 servings (1 ½ cups dip)

 

(Recipe for Spicy Sweet Potatoes Chips & Cilantro Dip was in www.tasteofhome.com, 2014)

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Basil, Shrimp and Zucchini Pasta

November 15, 2014 Leave a Comment

 

Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini Pasta

This recipe, Basil, Shrimp and Zucchini Pasta is from Diabetic Connect.  This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil.  If you have leftover cooked pasta from another meal, use it and skin Step 2.  Since the recipe combines a starch, vegetable and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

                                                           Recipe by:   Nancy Baggett

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper, or more to taste

Pinch of cayeene pepper, to taste

1 lb. peeled and deveined raw shrimp (31-40 per 1 lb.)

2 cups orecchiette or other small pasta, preferably whole-wheat

2 medium zucchini or summer squash or 1 of each

 

.Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayeene in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook past in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, UNTIL THE SHRIMP ARE PINK AND JUST BARELY COOKED THROUGH, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.        4 servings

 

(Recipe for Basil, Shrimp and Zucchini Pasta came from Diabetic Connect, 2014)

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Lemony Grilled Salmon Fillets with Dill Sauce

September 27, 2014 Leave a Comment
Lemony Grilled Salmon Fillets with Dill Sauce

Lemony Grilled Salmon Fillets with Dill Sauce

 

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

www.tasteofhome.com

 

Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon.  A touch of dill adds a fresh, clean finish.

                April Lane                                                                           Greeneville, Tennessee

 

Lemony Grilled Salmon Fillets with Dill Sauce Recipe

 

Lemony Grilled Salmon Fillets with Dill Sauce

2 medium lemons

4 salmon fillets (6 oz. each)

Lemony-Dill Sauce:           1 ½ tsp. cornstarch

½ cup water

1/3 cup lemon juice

4 tsp. butter

3 lemon slices, quartered

1 Tbsp. snipped fresh dill

¼ tsp. salt

1/8 tsp. dried chervil

Dash cayenne pepper

 

Trim both ends from each lemons; cut lemons into thick slices.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill salmon and lemon slices, covered, over high heat or broil 3-4 inch from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned.

For sauce:  In a small saucepan, combine the cornstarch, water and lemon juice; add butter.  Cook and stir over medium heat, until thickened and bubbly.  Remove from the heat; stir in quartered lemon slices and seasonings.  Serve with salmon and grilled lemon slices.         4 servings (3/4 cup sauce)

 

(Recipe for Lemony Grilled Salmon Fillets with Dill Sauce was on www.tasteofhome.com, 2014)

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Zucchini Enchiladas

July 23, 2014 Leave a Comment
Zucchini Enchiladas

Zucchini Enchiladas

 

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

www.tasteofhome.com

 

I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family.  Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up.   * This recipe is Diabetic Friendly! *

            Angela Leinenbach                                                                         Mechanicsville, Virginia

 

Zucchini Enchiladas Recipe

Zucchini Enchiladas

1 medium sweet yellow pepper, chopped

1 medium green pepper, chopped

1 large sweet onion, chopped

2 Tbsp. olive oil

2 garlic cloves, minced

2 cans (12 oz. each) tomato sauce

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

2 Tbsp. chili powder

2 tsp. sugar

2 tsp. dried marjoram

1 tsp. dried basil

1 tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne pepper

1 bay leaf

3 lbs. zucchini, shredded (about 8 cups)

24 corn tortillas (6 inch), warmed

4 cups (16 oz.) shredded reduced-fat cheddar cheese

2 cans (2 ¼ oz. each) sliced ripe olives, drained

½ cup minced fresh cilantro

Reduced-fat sour cream, optional

 

In a large saucepan, sauté peppers and onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf.  Bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened.  Discard bay leaf.

Preheat oven to 350 F.  Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives.  Roll up and place seam side down in two 13×9 inch baking dishes coated with cooking spray.  Pour sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, 30-35 minutes or until heated through.  Sprinkle with cilantro.  Serve with sour cream if desired.            12 servings

 

(Recipe for Zucchini Enchiladas was on www.tasteofhome.com, 2014)

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Pepperoni Pizza Quiche

June 30, 2014 Leave a Comment
Pepperoni Pizza Quiche

Pepperoni Pizza Quiche

 

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

www.tasteofhome.com

 

I put ever-popular ingredients into a pastry crust for her appealing “pizza pie”.  One thing for sure, there’s seldom a slice left when I serve it to family or company.

              Debbie White                                                                    Williamson, West Virginia

 

Pepperoni Pizza Quiche Recipe

Pepperoni Pizza Quiche

1 unbaked pastry shell (9 inches)

1 cup (4 oz.) shredded Swiss cheese, divided

4 eggs

1 ½ cup half-and-half cream

½ tsp. salt

½ tsp. dried oregano

1/8 tsp. cayenne pepper

1/8 tsp. pepper

1 large onion, chopped

2 Tbsp. canola oil

1 can (14 ½ oz.) diced tomatoes, undrained

½ tsp. dried thyme

¼ tsp. sugar

1/8 tsp. dried basil

12 slices pepperoni, chopped

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup sliced ripe olives

 

Bake unpricked pastry shell at 375 F. for 11 minutes.  Sprinkle with 2/3 cup Swiss cheese.  In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese.

Bake for 25-30 minutes or until knife inserted near the center comes out clean.

Meanwhile, in a large skillet, sauté, onion in oil until tender.  Stir in the tomatoes, thyme, sugar and basil.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated.

Sprinkle remaining Swiss cheese over quiche.  Top with the tomato mixture.  Sprinkle with the pepperoni, mozzarella cheese and olives.  Bake 5 minutes longer or until the cheese is melted.  Let stand for 15 minutes before cutting.        6-8 serving

 

(Recipe for Pepperoni Pizza Quiche was on www.tasteofhome.com, 2014)

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