Shrimp Chili Cornbread Casserole

August 23, 2015 Leave a Comment
Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili.  This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.

 

Shrimp Chili Cornbread Casserole Recipe

 

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

To Prepare Filling:  Heat 2 tsp. oil in Dutch oven over medium heat.  Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping:  Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl.  Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir until moistened.  Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)

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Holiday Salsa

December 22, 2014 Leave a Comment
Holiday Salsa

Holiday Salsa

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

www.tasteofhome.com

 

You know it’s an amazing salsa when your guest hover around the serving bowl ‘til it’s scraped clean!  This boasts fresh cilantro, cranberries and just a hint of heat.

Shelly Pattison                                                                                 Lubbock, Texas

 

Holiday Salsa Recipe

 

Holiday Salsa

1 package (12 oz.) fresh or frozen cranberries

1 cup sugar

6 green onions, chopped

½ cup fresh cilantro leaves, chopped

1 jalapeno pepper, seeded and finely chopped

1 package (8 oz.) cream cheese, softened

Assorted crackers or tortilla chips

 

Place cranberries and sugar in a food processor; cover and pulse until coarsely chopped.  Transfer to a small bowl.  Stir in the onions, cilantro and pepper.  Cover and refrigerate for several hours or overnight.

To serve, place cream cheese on a serving place.  Drain salsa and spoon over cream cheese.  Serve with crackers or chips.        12 servings

 

(Recipe for Holiday Salsa 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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Shrimp Chili Cornbread Casserole

November 5, 2014 Leave a Comment

 

Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole is from Diabetic Connect.  Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead.  The dish serve 12, so it’s just right for serving to a crowd gathered to watch a Sunday game on TV.

Shrimp Chili Cornbread Casserole Recipe

 

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. salt

2 cans (14 oz.) no-salt-added diced tomatoes

1 ½ lbs. raw shrimp, (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping:      1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

To prepare filling:  Heat 2 teaspoons oil in a Dutch oven over medium heat.  Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring, for 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To prepare cornbread topping:  Whisk cornmeal, flour, baking powder and ½ teaspoon salt in a large bowl.  Whish milk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir just until moistened.  Drop by heaping tablespoons over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

Bake, let cool for 1 hour, cover with parchment the foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole came from Diabetic Connect, 2014)

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Shrimp Fajitas

October 14, 2014 Leave a Comment
Shrimp Fajitas

Shrimp Fajitas

 

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

www.tasteofhome.com

 

I’ve lost 50 pounds recently and my husband, Jere, has lost 65.  We’re always looking for tasty ways to keep the weight off.  I think working moms would love it as much as we do because it’s so quick and easy.

              Charlene Chambers                                                                        Ormond Beach, Florida

 

Shrimp Fajitas Recipe

Shrimp Fajitas

1 lb. uncooked medium shrimp, peeled and deveined

4 Tbsp. minced fresh cilantro, divided

1 Tbsp. plus 2 tsp. olive oil, divided

3 tsp. Caribbean jerk seasoning

1/8 tsp. chili powder

1/8 tsp. ground cumin

1 cup (8 oz.) fat-free sour cream

1 large onion, halved and thinly sliced

1 medium sweet red pepper, cut into thin strips

1 medium green pepper, cut into thin strips

8 flour tortillas (6 inches), warmed

½ cup salsa

 

In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand for 10 minutes.  Meanwhile, in a small bowl, mix sour cream and remaining cilantro.

In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat.  Add onion and peppers; cook and stir until crisp-tender.  Remove from pan.

In same pan, heat remaining oil over medium-high heat.  Add shrimp; cook and stir until shrimp turn pink.  Return onion mixture to pan; heat through.  Serve with tortillas, salsa and sour cream mixture.

4 servings

 

(Recipe for Shrimp Fajitas was on www.tasteofhome.com, 2014)

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Sesame Chicken Cucumber Noodle Salad

August 6, 2014 Leave a Comment

 

Sesame Chicken Cucumber Noodle Salad

Sesame Chicken Cucumber Noodle Salad

This recipe, Sesame Chicken Cucumber Noodle Salad is from Diabetic Connect.  This couldn’t be simpler to make.  It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve.

 

Sesame Chicken Cucumber Noodle Salad Recipe

 

Sesame Chicken Cucumber Noodle Salad

8 oz. Chinese egg noodles, or other thin noodles or pasta, fresh or dried

1 cup creamy peanut butter

¾ cup rice vinegar

2 Tbsp. toasted sesame oil

2 Tbsp. Shaoxing wing or dry sherry (see Notes)

1 cup thinly sliced scallions

2 Tbsp. naturally brewed reduced-sodium soy sauce

1 Tbsp. Asian chile sauce (see Notes)

2 heads baby romaine or 1 head regular romaine lettuce

1 ½ lbs. cooked boneless, skinless chicken breast, sliced crosswise into ¼ inch slices and chilled

2 medium red peppers, cut into ¼ inch dice

1 large English cucumber, peeled, seeded, halved lengthwise and cut into ¼ inch slice

Salt, to taste

Freshly ground pepper, to taste

Toasted sesame seeds for garnish (see Notes)

 

Fill a large bowl with water and add ice cubes.  Cook noodles to boiling water until tender, 2-4 minutes if fresh; about 6 minutes for dry (or according to package directions).  Drain and transfer the noodles to the ice water.  When the noodles are cold, drain well and transfer to a very large bowl.  Set aside.

Meanwhile, whisk peanut butter, vinegar, sesame oil, and Shaoxing (or sherry) in a bowl until smooth.  Add scallions, cilantro, if using, soy sauce and hot sauce; stir to blend.

If using baby romaine, half lengthwise, notch out the core, and cut crosswise into ½ inch pieces.  If using regular romaine, remove the tougher outer leaves.  Halve lengthwise, notch out the core, halve again, and cut crosswise into ½ inch pieces.  You should have about 8 cups.

Add lettuce, chicken bell peppers and cucumbers to the noodles.  Add three-fourths of the dressing and toss to coat.  Season with salt and pepper.  Add the remaining dressing if desired.

Transfer the salad to a serving bowl.  Serve garnished with sesame seeds.

NOTES:   Shaoxing, is a seasoned rice wine.  It is available at most Asian specialty markets and in the Asian section of some larger supermarkets.  If unavailable, dry sherry is the best substitute.

Sambal oelek, a spicy blend of chilies, brown sugar and salt, and Sriracha, Thai chile sauce, can be found in the Asian section of many large supermarkets and at Asian markets.

Look for toasted sesame seeds at the supermarket near other Asian ingredients.  Or toast regular sesame seeds in a small dry skillet OVER LOW HEAT, stirring constantly, until golden and fragrant, about 2 minutes.

TIP:  To quickly poach boneless, skinless chicken breasts, place in a large skillet or saucepan.  Add lightly salted water (or chicken broth) to cover and bring to a boil.  Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer PINK in the middle, 10 to 20 minutes, depending on side.

IF PREPARING AHEAD OF TIME:  Cover and refrigerate the salad for up to 1 day or prepare the dressing (step 2), cover and refrigerate for up to 5 days; thin with a little water as needed.

 

(Recipe for Sesame Chicken Cucumber Noodle Salad came from Diabetic Connect, 2014)

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Cucumber Fruit Salsa

August 1, 2014 Leave a Comment
Cucumber Fruit Salsa

Cucumber Fruit Salsa

 

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

 www.tasteofhome.com

 

We always have way more cucumbers and tomatoes coming out of our garden then we can handle.  This is one of the many recipes I found to use them up in a delightful way.  If you want to make ahead, stir in the banana and peach right before serving.   * This recipe is Diabetic Friendly!! *

           Anna Davis                                                                                         Half Way, Missouri

      

Cucumber Fruit Salsa

1 large cucumber, finely chopped

2 medium green pepper, finely chopped

2 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 small navel orange, segmented and chopped

2 Tbsp. lemon juice

1 Tbsp. minced fresh cilantro

1 Tbsp. minced fresh parsley

1 garlic clove, minced

¼ tsp. salt

¼ tsp. hot pepper sauce

1/8 tsp. pepper

1 medium peach, peeled and finely chopped

1 small banana, finely chopped

 

In a large bowl, combine the first 12 ingredients.  Refrigerate at least 30 minutes to allow flavors to blend.  Just before serving, stir in the peach and banana.             24 servings (1/4 cup each)

 

(Recipe for Cucumber Fruit Salsa 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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Holly’s Ridiculously Easy Blueberry Slaw

July 14, 2014 Leave a Comment
Holly's Ridiculously Easy Blueberry Slaw

Holly’s Ridiculously Easy Blueberry Slaw

 

This unique coleslaw is terrific for a barbecue or a brunch, says Holly Whitcomb.  It is also really great with Buttermilk Ranch or Country French Vinaigrette dressing.                                                                               

 

Holly’s Ridiculously Easy Blueberry Slaw Recipe

 

Holly’s Ridiculously Easy Blueberry Slaw

1 bag (about 16 oz.) shredded cabbage coleslaw mix (or make your own by shredding ½ head green cabbage and 2 peeled carrots)

½ small red onion, chopped

1 pint blueberries, washed and destemmed

½ bunch fresh cilantro, chopped (1/3 – 1/2 cup)

½ tsp. CRACKED BLACK PEPPER

Raspberry Vinaigrette Dressing:     ¾ cup olive oil

¼ cup cider vinegar

1 Tbsp. RASPBERRY ENLIGHTENMENT

2 Tbsp. sugar (more or less to taste)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a serving bowl, combine the slaw ingredients.  Using a blender or a whisk, combine the dressing ingredients.

Drizzle over the slaw and toss to coat.  Try to dress the salad half an hour or so ahead of time.  Toss before serving.          10 serving

 

(Recipe for Holly’s Ridiculously Easy Blueberry Slaw was in Penzeys Spices catalog)

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Salsa Chorizo Pizzas

May 13, 2014 Leave a Comment
Salsa Chorizo Pizza

Salsa Chorizo Pizza

 

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

www.tasteofhome.com

 

Grilled pizza is a snap when starting with frozen bread dough.  This version with a Mexican twist features salsa and chorizo, a highly seasoned, coarsely ground pork sausage.

Salsa Chorizo Pizzas Recipe

Salsa Chorizo Pizza

Salsa:    3 cups chopped seeded tomatoes

1 medium onion, chopped

2 jalapeno peppers, seeded and chopped

1 poblano pepper, seeded and chopped

1/3 cup minced fresh cilantro

¼ cup lime juice

1 Tbsp. olive oil

1 garlic clove, minced

1 tsp. chili powder

1 tsp. ground cumin

½ tsp. salt

Pizza:    1 loaf (1 lb.) frozen bread dough, thawed

3 Tbsp. olive oil

2 cups (8 oz.) shredded Mexican cheese blend

½ lb. chorizo, cooked and crumbled

 

In a large bowl, combine the salsa ingredients; set aside.

Divide dough into fourths.  On a lightly floured surface, roll each portion into 8 inch circle.  Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.

Remove from the grill.  Top the grilled side of each pizza with ½ cup cheese, ¼ cup chorizo and ½ cup salsa.  Return to the grill.  Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted.  Refrigerate remaining salsa.          4 servings

(Recipe for Salsa Chorizo Pizzas was on www.tasteofhome.com, 2014)

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