Low-Carb Chili

January 9, 2014 Leave a Comment
Low-Carb Chili

Low-Carb Chili

This recipe, Low-Carb Chili is from Diabetic Connect.  It’s COOOOLD OUTSIDE, and that means it’s time to make CHILI.  This chili is made with allspice, cinnamon, cumin, hot pepper flakes…it will give your chili a great taste.

 

Low-Carb Chili Recipe

Low-Carb Chili

1 quart water

2 lb. extra ground beef (5 % fat) or ground turkey

1 tsp. ground cinnamon

1 tsp. ground cumin

1 medium onion, chopped

1 tsp. Worcestershire sauce

2 medium garlic cloves, mashed

2 tsp. salt (optional)

2-3 Tbsp. chili powder

1 tsp. black pepper

½ tsp. HOT pepper flakes

½ tsp. ground allspice

6 oz. tomato paste

3 bay leaves

4 oz. canned mushroom slices, drained (or fresh, cooked)

¾ cup chopped green bell peppers, chopped

 

Brown meat, drain off fat.

Add remaining ingredients, bring ti a boil.  Simmer for 3 hours, stirring occasionally.

 

(Recipe for Low-Carb Chili came from Diabetic Connect, 2013)

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Slow Cooked Chili Mac

January 8, 2014 Leave a Comment
Slow Cooked Chili Mac

Slow Cooked Chili Mac

 

This recipe, Slow Cooked Chili Mac is from Diabetic Connect.  Add macaroni pasta for a twist on an old favorite.

 

Slow Cooked Chili Mac Recipe

Slow Cooked Chili Mac

1 ¼ lb. ground beef (10% fat)

14 ½ oz. canned unsalted diced tomatoes, drained

1 cup fresh chopped onion

1 medium garlic clove, minced

1 Tbsp. chili powder

½ tsp. salt

½ tsp. ground cumin

½ tsp. oregano leaves, dried

¼ tsp. black pepper

¼ tsp. hot red pepper flakes

2 cup pasta, macaroni, whole wheat, cooked

 

Crumble ground beef into slow cooker.  Add remaining ingredients, except macaroni to slow cooker.  Cover and cook on low 4 hours.  Stir in cooked macaroni.  Cover and cook on low 1 additional hour.

 

(Recipe for Slow Cooked Chili Mac came from Diabetic Connect, 2014)

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Pork Roast with Twist of Orange

November 1, 2013 Leave a Comment
Pork Roast with Twist of Orange

Pork Roast with Twist of Orange

 

The citrus flavor sets this dish apart.  It’s my family’s favorite!  With a nice and EASY gravy, this dish is perfect served with rice or mashed potatoes.

          Janie Canals                                                                      West Jordan, Utah

 

Pork Roast with Twist of Orange Recipe

Pork Roast with Twist of Orange

4 bacon strips, diced

1 Pork Shoulder (3 to 4 lbs.)

1 large onion, thinly sliced

1 ½ tsp. minced garlic

1 jalapeno pepper, seeded and finely chopped

4 ½ tsp. chili powder

1 tsp. salt

1 tsp. pepper

1 cup chicken broth, divided

2/3 cup orange juice

¼ cup flour

Hot mashed potatoes, optional

 

In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Cut roast in half.  Brown meat in drippings on all sides.

Transfer to a 5 qt. slow cooker, reserving 1 tablespoon drippings.  Brown onion in the drippings.  Add garlic; cook 1 minute longer.  Add the jalapeno, chili pepper.  Stir in ½ cup chicken broth, the orange juice and bacon; pour over roast.

Cover and cook on low for 4 ½ to 5 hours or until meat is tender.

(Recipe for Pork Roast with Twist of Orange came from Taste of Home (tasteofhome.com)

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Halloween Gorp

October 29, 2013 Leave a Comment
Halloween Gorp

Halloween Gorp

 

This Halloween Gorp is from Diabetic Connect.  It doesn’t have the candy corn and cereal mixed in.  Try it – I think you’ll like it.

Halloween Gorp Recipe

Halloween Gorp

3 Tbsp. reduced-fat margarine, melted

½ tsp. chili powder

½ tsp. ground cumin

½ tsp. garlic powder

1 tsp. hot pepper sauce

2 quarts hot popped corn (popped with hot-air popper)

1 cup fat-free tiny pretzel sticks

1 cup golden raisins

½ cup dry roasted peanuts

½ cup dry roasted sunflower seeds

In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce.  Heat for 1 minute over medium-high heat, stirring constantly.

Place remaining ingredients in a large paper bag.  Pour on margarine-spice mixture.  Close bag tightly and shake vigorously to get an even coat.

Pour popcorn mixture into large bowl.

 

(Recipe for Halloween Gorp came from Diabetic Connect, 2013)

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Black Bean ‘n’ Pumpkin Chili

October 14, 2013 Leave a Comment
Black Bean 'n' Pumpkin Chili

Black Bean ‘n’ Pumpkin Chili

 

My family is crazy about this dish because it uses ingredients you might not ordinarily find in a comfort food favorite.  Believe it or not, pumpkin is what makes it so special.  Freeze a batch for later; it tastes even better reheated.

           Deborah Vliet                                                             Holland, MI                                                                      

 

Black Bean ‘n’ Pumpkin Chili Recipe

Black Bean ‘n’ Pumpkin Chili

2 Tbsp. olive oil

1 medium onion, chopped

1 sweet yellow pepper, chopped

3 garlic cloves, minced

2 cans (15 oz. each) black beans, rinsed and drained

1 can (15 oz.) solid-pack pumpkin

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

3 cups chicken broth

2 ½ cups cubed cooked turkey

2 tsp. chili powder

1 ½  tsp. ground cumin

1 ½ tsp. dried oregano

½ tsp. salt

Cubed avocado and thinly sliced green onion

 

In a skillet, heat oil over medium-high heat.  Add onion, pepper and garlic; cook and stir until tender.

Transfer to a 5 qt. slow cooker; stir in the remaining ingredients.  Cook, covered, on low 4-5 hours.  Top with avocado and green onion.            10 servings

 

(Recipe for Black Bean ‘n’ Pumpkin Chili came from tasteofhome.com)

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Spicy Turkey Chili

October 8, 2013 Leave a Comment
Spicy Turkey Chili

Spicy Turkey Chili

 

“This peppery chili is not for the faint of stomach.” It’s saucy and satisfying—according to my daughter, it’s the one thing she can taste when she has a cold.  It also freezes very well.

        Margaret Shauers                                                           Great Bend, Kansas

 

Spicy Turkey Chili

2 lbs. ground turkey or turkey sausage

1 large onion, chopped

4 garlic cloves, minced

2 cans (16 oz. each) chili beans, undrained

2 cans (15 oz. each) tomato sauce

1 can (28 oz.) crushed tomatoes

1 ½ cups beef broth or beer

2 to 3 Tbsp. chili powder

2 tsp. Italian seasoning

¼ to ½ tsp. cinnamon

1 jalapeno pepper, finely chopped

Dash cayenne pepper

 

In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain.  Add remaining ingredients.

Bring to a boil; reduce heat.  Simmer, uncovered, for 45 minutes, stirring occasionally.      12-14 servings

(Recipe for Spicy Turkey Chili came from tasteofhome.com)

 

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Applesauce Barbecue Chicken

September 10, 2013 Leave a Comment
Applesauce Barbecue Chicken

Applesauce Barbecue Chicken

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

 

You only need a few ingredients to create this sweet and peppery chicken.  The subtle flavor of apple makes this tender barbecue dish stand out of the rest.  (This recipe is Diabetic Friendly!)

Darla Andrews                                                  Farmers Branch, Texas

 

Applesauce Barbecue Chicken Recipe 

 

Applesauce Barbecue Chicken

4 boneless skinless chicken breast halves (6 oz. each)

½ tsp. pepper

1 Tbsp. olive oil

2/3 cup chunky applesauce

2/3 cup spicy barbecue sauce

2 Tbsp. brown sugar

1 ½ tsp. chili powder

Sprinkle chicken with pepper.  In a large skillet, brown chicken in oil on both sides.  In a small bowl, combine the remaining ingredients; pour over chicken.

Cover and cook 7-10 minutes longer or until a meat thermometer reads 170 F.         4 servings

 

(Recipe for Applesauce Barbecue Chicken was in tasteofhome.com)

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Southwest Summer Pork Chops

August 14, 2013 Leave a Comment
Southwest Summer Pork Chops

Southwest Summer Pork Chops

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

www.tasteofhome.com

 

These Southwest Summer Pork Chops get their zesty appeal from a simple combination of herbs and seasoning.   We love the seasoning blend on pork, but you can also use it in chicken.  It gives foods a terrific taste without added salt.  (This recipe is Diabetic Friendly!!)

              Sandy Shortt                                                      Cedarville, Ohio

 

Southwest Summer Pork Chops Recipe

Southwest Summer Pork Chops

4 tsp. dried minced onion

2 tsp. ground cumin

1 tsp. cornstarch

1 tsp. chill powder

1 tsp. dried minced garlic

½ tsp. dried oregano

½ tsp. paprika

¼ tsp. cayenne pepper

6 bone-in pork loin chops (about ¾ inch thick and 7 oz. each)

¼ cup barbecue sauce

2 Tbsp. lemon juice

In a small bowl, combine the first (8) eight ingredients; rub over pork chops.  In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops.  Seal bag and turn to coat; refrigerate for 1-2 hours.

Discard marinade.  Moisten a paper towel with cooking oil; using handled tongs, lightly coat the grill rack.  Grill chops, covered, over medium heat or boil 4 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F.  Let stand for 5 minutes before servings.        6 serving

(Recipe for Southwest Summer Pork Chops was in tasteofhome.com)

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Barbecued Chicken

July 1, 2013 Leave a Comment
Barbecued Chicken

Barbecued Chicken

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

www.tasteofhome.com

 

My family truly loves this recipe.  We don’t fry foods much anymore and prefer to barbecue, so I adapted my mother’s recipe for barbecue sauce to suit our tastes.  Every summer, we have a neighborhood cookout.  I take this chicken and watch it disappear!

Linda Scott                                                                                          Hahira, Georgia

 

Barbecued Chicken Recipe

Barbecued Chicken

Spice Rub  –  2 Tbsp. onion powder

4 tsp. salt or salt substitute

1 Tbsp. paprika

2 tsp. garlic powder

1 ½ tsp. chili powder

1 ½ tsp. pepper

¼ tsp. ground turmeric

Pinch cayenne pepper

Sauce:   2 cups ketchup

3 Tbsp. brown sugar

2 Tbsp. dried minced onion

2 Tbsp. thawed orange concentrate

½ tsp. liquid smoke, optional

Pat chicken dry.  In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce.  Rub remaining spice rub on all sides of chicken.

Grill chicken, uncovered, over medium heat 20 minutes, skin side down.  Meanwhile, combine all sauce ingredients; stir in reserved spice rub.  Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce.            8 servings

(Recipe for Barbecued Chicken was in tasteofhome.com)

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Tangy Spareribs

May 26, 2013 Leave a Comment
Tangy Spareribs

Tangy Spareribs

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

 

I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes.  They have an old-fashioned homemade barbecue sauce that clings to every morsel.

                Judy Clark                                                                           Elkhart, Indiana

               

Tangy Spareribs Recipe

Tangy Spareribs

4 to 5 lbs. pork spareribs

2 Tbsp. butter

1 medium onion, finely chopped

½ cup finely chopped celery

1 cup water

1 cup ketchup

1/3 cup lemon juice

2 Tbsp. brown sugar

2 Tbsp. white vinegar

1 Tbsp. Worcestershire sauce

½ tsp. ground mustard

1/8 tsp. pepper

1/8 tsp. chili powder

Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down.  Bake, uncovered, at 350 F. for 45 minutes.

Meanwhile, in a large saucepan, heat butter over medium-high heat.  Add onion and celery; cook and stir for 4-5 minutes or until tender.  Stir in the remaining ingredients.  Bring to a boil; reduce heat.  Simmer for about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat.

Drain fat from the roasting pan.  Pour sauce over ribs.  Bake 45-60 minutes; longer or until ribs are tender.               6 servings

(Recipe for Tangy Spareribs was in tasteofhome.com)

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