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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Cranberry-Pecan Corn Muffins

November 19, 2014 Leave a Comment

 

Cranberry-Pecan Corn Muffins

Cranberry-Pecan Corn Muffins

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

www.tasteofhome.com

 

I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish.  They have just the right flavor for this time of year.

                     Lisa Varner                                                                                               Charleston, South Carolina

 

Cranberry-Pecan Corn Muffins Recipe

 

Cranberry-Pecan Corn Muffins

1 ¾ cups yellow cornmeal

¾ cups flour

1 ¼ tsp. baking soda

½ tsp. salt

1 ½ cups (12 oz.) fat-free plain yogurt

1 egg

¼ cup canola oil

¼ cup honey

½ cup dried cranberries

¼ cup chopped pecan

 

In a large bowl, combine in the cornmeal, flour, baking soda and salt.  In another bowl, combine the yogurt, egg, oil and honey.  Stir into dry ingredients just until moistened.  Fold in cranberries and pecans.

Coat muffin cups with cooking spray; fill three- fourths (3/4) full with batter.

Bake at 375 F. for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.            1 dozen

 

(Recipe for Cranberry-Pecan Corn Muffins was in www.tasteofhome.com, 2014)

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Apple Chicken and Rice

September 14, 2014 Leave a Comment

 

Apple Chicken and Rice

Apple Chicken and Rice

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

 www.tasteofhome.com

 

The first time that we tried this lightly sweet chicken, I knew that I would be making it for a long time to come.  This recipe is Diabetic Friendly!!

             Nadene MacLeod                                                            Springfield, Massachusetts

 

Apple Chicken and Rice Recipe

Apple Chicken and Rice

1 lb. boneless skinless chicken breast, cut into 1 inch cubes

2 Tbsp. butter, divided

1 package (6 oz.) chicken flavored rice mix

1 ¼ cups water

½ cup chicken broth

½ cup apple juice

1 medium apple, chopped

1 cup sliced fresh mushrooms

½ cup chopped onion

¼ cup dried cranberries

 

In a large skillet, cook chicken in 1 tablespoon butter, until juices run clear; remove and keep warm.  Set seasoning packet from rice mix aside.  In the same skillet; sauté rice mix in remaining butter for 5 minutes or until golden brown.

Add the water, broth, apple juice, apple, mushrooms, onions, cranberries and contents of rice seasoning packet; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until is tender, stirring occasionally.  Return chicken to the pan; heat through.        4 servings

 

(Recipe for Apple Chicken and Rice was on www.tasteofhome.com, 2014)

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Curried Scallop-Apple Salad

August 18, 2014 Leave a Comment
Curried Scallop-Apple Salad

Curried Scallop-Apple Salad

 

This recipe, Curried Scallop-Apple Salad is from Diabetic Connect.  Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almond add crunch in this quick fall dinner salad.  Serve with toasted whole-wheat baguette and a glass of Sauvignon Blanc.

 

Curried Scallop-Apple Salad Recipe

Curried Scallop-Apple Salad

6 tsp. extra-virgin olive oil, divided

½ cup thinly sliced shallot

¾ tsp. curry powder

1 cup apple cider

½ tsp. salt, divided

1 tsp. cider vinegar

1 lb. dry sea scallops, tough muscle removed

¼ tsp. fresh ground pepper

8 cups mixed salad greens

1 tart, such as Granny Smith, diced

¼ cup dried cranberries

¼ cup sliced almonds, toasted

 

Heat 2 teaspoons oil in a large nonstick skillet over medium heat.  Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.  Add cider and ¼ teaspoon salt.  Bring to a boil and cook until reduced to ¾ cup, about 4 minutes.  Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.  Reserve ¼ cup dressing in a small bowl.  Wipe out the pan.

Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper.  Add the remaining e teaspoons oil to the pan and heat over medium-high.  Add the scallops and cook until golden brown, 2 to 3 minutes per side.  Transfer to a plate.

Add salad greens, apple, cranberries and almonds to a large bowl; toss to coat.  Top with the scallops and drizzle with the reserved ¼ cup dressing.        4 servings

 

(Recipe for Curried Scallops-Apple Salad came from Diabetic Connect, 2014)

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Crown Pork Roast with Apple-Cranberry Stuffing

December 17, 2013 Leave a Comment
Crown Pork Roast with Apple-Cranberry Stuffing

Crown Pork Roast with Apple-Cranberry Stuffing

 

 

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

 

For something different this holiday season, give your guest the royal treatment by serving this impressive pork roast.  The fruity stuffing doubles as a side dish.

Donna Goutermont                                                                        Juneau, Alaska

 

Crown Pork Roast with Apple-Cranberry Stuffing Recipe

Crown Pork Roast with Apple-Cranberry Stuffing

2 tsp. salt

1 tsp. pepper

1 tsp. dried sage leaves

1 pork crown roast (14 ribs and about 9 Lbs.)

Stuffing:   ½ cup butter, cubed

1 large onion, chopped

1 celery rib, chopped

2 medium apples, peeled and chopped

½ cup dried cranberries

1 ½ tsp. minced fresh thyme or ½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

8 cups soft whole grain bread crumbs

½ cup chicken broth

Combine the salt, pepper and sage.  Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture.  Cover ribs ends with foil.  Bake, uncovered, at 350 F. for 1 ½ hours.

For stuffing, melt butter in a large skillet.  Add onion and celery; sauté until tender.  Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper.  Add bread crumbs and toss to coat.  Stir in broth.

Carefully spoon stuffing into center of roast.  Bake 45-60 minutes longer or until a meat thermometer reads 145 F.  Transfer to a warm serving platter.  Remove foil.  Let roast stand for 15 minutes.  Cut between ribs to serve.              14 servings

 

(Recipe for Crown Pork Roast with Apple-Cranberry Stuffing was on www.tasteofhome.com, 2013)

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Cranberry-Gorgonzola Stuffed Chicken

April 5, 2013 Leave a Comment
Cranberry-Gorgonzola Stuffed Chicken

Cranberry-Gorgonzola Stuffed Chicken

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

 

Chicken breasts go from ordinary to extraordinary when filled with filled with tart cranberries and creamy Gorgonzola.  Make it a meal with couscous and a green salad.

Kara Firstenberger                                                                       Cardiff, California

Cranberry-Gorgonzola Stuffed Chicken Recipe

Cranberry-Gorgonzola Stuffed Chicken

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

1 cup (4 oz.) crumbled Gorgonzola cheese

½ cup dried cranberries

2/3 cup chopped walnuts

1/3 cup packed fresh parsley sprigs

2/3 cup dry bread crumbs

½ tsp. salt

½ tsp. pepper

2 eggs

1 Tbsp. Dijon mustard

½ cup flour

Flatten chicken to ¼ inch thickness.  In a small bowl, combine cheese and cranberries.  Spoon ¼ cup cheese mixture down the center of each chicken breast.  Roll up and secure with toothpicks.

Place walnuts and parsley in a food processor, cover and process until ground.  Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper.  In another shallow bowl, combine eggs and mustard.  Place flour in a third shallow bowl.  Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.

Place seam side down in a greased 15×10 inch baking pan.  Bake at 350 F. for 35-40 minutes or until a thermometer reads 170 F.  Discard toothpicks.      6 servings

To Make Ahead:  Prepare the roll-ups; cover and refrigerate until ready to bake.

(Recipe for Cranberry-Gorgonzola Stuffed Chicken was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cranberry Swirl Biscotti Recipe

December 7, 2012 Leave a Comment

Cranberry Swirl BiscottiRecipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

A friend of mine, who is known for her excellent cookies, shared this recipe with me.  The mix of cranberries and cherry preserves is so refreshing.

Lisa Kilcup                                                                                Gig Harbor, Washington

Cranberry Swirl Biscotti Recipe

Cranberry Swirl Biscotti

2/3 cup dried cranberries

½ cup cherry preserves

½ tsp. ground cinnamon

½ cup butter, softened

2/3 cup sugar

2 eggs

1 tsp. vanilla

2 ¼ cups all-purpose flour

¾ tsp. baking powder

¼ tsp. salt

GLAZE:  ¾ cup confectioners’ sugar

1 Tbsp. 2% milk

2 tsp. butter, melted

1 tsp. almond extract

In a food processor, combine the cranberries, preserves and cinnamon.  Cover and process until smooth; set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in half.  On a lightly floured surface, roll each portion into a 12 x 8 inch rectangle.  Spread each with cranberry filling; roll up jelly-roll style, starting with a short side.

Place seam side down 4 inches apart on a lightly greased baking sheet.  Bake at 325 F. for 25 – 30 minutes or until lightly browned.

Carefully transfer log to a cutting board; cool 5 minutes. With serrated knife, cut into ½ inch slices.  Place 2 inches apart on lightly greased baking sheets.  Bake 15 minutes longer or until centers are firm and dry.  Remove to wire racks.

In a small bowl, combine the glaze ingredients; drizzle over warm biscotti.  Cool completely.  Store in an airtight container.

(Recipe for Cranberry Swirl Biscotti was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Cranberry Swirl Biscotti, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

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Cranberry Bread Pudding Recipe

November 17, 2012 Leave a Comment

Bread pudding is an old-fashioned baked dessert of cubed or sliced bread saturated with a mixture of milk, eggs, sugar and spices.  This Cranberry Bread Pudding has been simplified by using purchased toasted bread cubes.

Cranberry Bread Pudding Recipe

Cranberry Bread Pudding

Bread Pudding:   2 ½ cups unseasoned toasted bread cubes (from 12 oz. pkg.)

1 ½ cups milk

¼ firmly packed brown sugar

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. vanilla

2 eggs, beaten

½ cup sweetened dried cranberries

Sauce:   1/3 cup sugar

1/3 cup firmly packed brown sugar

1/3 cup whipping cream

1/3 cup butter

1 tsp. vanilla

Heat oven to 350 F.  Grease 1-quart casserole.  In greased casserole, combine bread cubes and milk; mix well.

In medium bowl, combine ¼ cup brown sugar, cinnamon, nutmeg, ½ teaspoon vanilla and eggs; blend well.  Stir in cranberries.  Add egg mixture to bread cube mixture; mix well.

Bake at 350 F. for 45 to 50 minutes or until pudding is set.

In small saucepan, combine sugar, 1/3 cup brown sugar, whipping cream and butter; mix well.  Cook over medium heat for about 5 minutes or until mixture comes to a boil, stirring occasionally.  Stir in 1 teaspoon vanilla.  Serve warm sauce over warm pudding.

Tip:  The bread pudding can be assembled in the casserole and refrigerated overnight before baking it.  The sauce can be made a day ahead and refrigerated; reheat it just before serving.

(Recipe for the Cranberry Bread Pudding was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Cranberry Bread Pudding, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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