Low-Carb Beef Stroganoff

August 11, 2015 Leave a Comment
Low-Carb Beef Stroganoff

Low-Carb Beef Stroganoff

This recipe, Low-Carb Beef Stroganoff, is from Best of Diabetic Connect Low-Carb Recipes.  This is one of my favorite meals.

 

Low-Carb Beef Stroganoff Recipe

 

Low-Carb Beef Stroganoff

1 ½ lb. beef tenderloin – cut thin strips

2 Tbsp. flour

2 Tbsp. butter

2 Tbsp. olive oil

1 ½ cups beef bouillon

¼ cup sour cream

2 Tbsp. tomato paste

½ tsp. paprika

Salt to taste

 

Dredge beef in flour.  In a heavy skillet, melt butter with oil.  Brown the beef (about 5 minutes).  Slowly add bouillon to beef, stirring well.  Bring to a boil.  Combine sour cream, tomato paste, paprika and salt.  Slowly stir sour cream mixture into beef mixture.  Turn heat to low and bring to a bare simmer.  Cook 15-20 minutes, stirring frequently and never allowing mixture to boil.            4 servings

 

(Recipe for Low-Carb Beef Stroganoff came from Best of Diabetic Connect Low-Carb Recipes, 2014)

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Overnight Brunch Casserole

January 16, 2015 Leave a Comment
Overnight Brunch Casserole

Overnight Brunch Casserole

 

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

www.tasteofhome.com

 

I love to cook for company and do brunch frequently.  Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish.    * This recipe is DIABETIC FRIENDLY! *

Candace Hesch                                                                 Mosinee, Wisconsin

 

Overnight Brunch Casserole Recipe

 

Overnight Brunch Casserole

3 Tbsp. butter, divided

2 Tbsp. flour

½ tsp. salt

1/8 tsp. pepper

2 cups fat-free milk

5 slices reduced-fat process American cheese product, chopped

1 ½ cups sliced fresh mushrooms

2 green onions, finely chopped

1 cup cubed fully cooked ham

2 cups egg substitute

4 eggs

Topping:        3 slices whole wheat bread, cubed

4 tsp. butter, melted

1/8 tsp. paprika

 

In a large saucepan, melt 2 tablespoons butter.  Stir in flour, salt and pepper until smooth; gradually add milk.  Bring to a boil; cook and stir 2 minutes or until slightly thickened.  Stir in cheese until melted.  Remove from heat.

In a large nonstick skillet, sauté mushrooms and green onions in remaining butter until tender.  Add ham; heat through.  Whisk egg substitute and eggs; add to skillet.  Cook and stir until almost set.  Stir in cheese sauce.

Transfer to a 13×9 inch baking dish coated with cooking spray.  Toss bread cubes with butter.  Arrange over egg mixture; sprinkle with paprika.  Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake, uncovered 40-45 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.

12 servings

 

(Recipe for Overnight Brunch Casserole was in www.tasteofhome.com, 2015)

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McCormick Savory Herb Rub Roasted Turkey

November 23, 2014 Leave a Comment

 

McCormick Savory Herb Rub Roasted Turkey

McCormick Savory Herb Rub Roasted Turkey

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

www.tasteofhome.com

 

Choosing high-quality McCormick flavors will turn the year’s most important meal into a feast that won’t be forgotten.

McCormick Savory Herb Rub Roasted Turkey Recipe

 

McCormick Savory Herb Rub Roasted Turkey

1 whole turkey (12 to 14 lb.) fresh or frozen, thawed

1 Tbsp. vegetable oil

2 Tbsp. Rubbed Sage

1 Tbsp. Paprika

1 Tbsp. Lawry’s Seasoned Salt

2 tsp. Garlic Powder

1 Tsp. Ground Black Pepper

¾ tsp. Ground Nutmeg

1 large onion, cut into wedges

6 Bay Leaves

**  All highlighted spices are McCormick  **

 

Place turkey on rack in roasting pan.  Brush with oil.  Mix seasonings in small bowl.  Sprinkle 1 tablespoon of seasoning inside turkey.  Spread remaining seasoning over entire surface and under skin of turkey.  Place onion and bay leaves inside turkey.  Add ½ cup water to pan.  Cover loosely with heavy-duty foil.

Roast in preheated 325 F oven for 1 hour.  Remove foil.  Roast 2 to 2 ½ hours longer or until internal temperature reaches 165 F. (175 F in thigh), basting occasionally with pan juices.  Remove turkey from oven.  Let stand 20 minutes.   Reserve pan juices to make gravy.         12 servings

 

(Recipe for McCormick Savory Herb Rub Roasted Turkey was in www.tasteofhome.com, 2014)

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Oven-Fried Chicken Drumsticks

October 27, 2014 Leave a Comment
Oven-Fried Chicken Drumsticks

Oven-Fried Chicken Drumsticks

 

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

www.tasteofhome.com

 

This fabulous oven-fried chicken uses Greek yogurt to create an amazing marinade that makes this chicken incredibly moist.   This recipe is DIABETIC FRIENDLY!!

              Kim Wallace                                                                      Dennison, Ohio

 

Oven-Fried Chicken Drumsticks Recipe

Oven-Fried Chicken Drumsticks

1 cup fat-free plain Greek yogurt

1 Tbsp. Dijon mustard

2 garlic cloves, minced

8 chicken drumsticks (4 oz. each), skin removed

½ cup whole wheat flour

1 ½ tsp. paprika

1 tsp. baking powder

1 tsp. salt

1 tsp. pepper

Olive oil flavored cooking spray

 

In a large resealable plastic bag, combine yogurt, mustard and garlic.  Add chicken; seal bag and turn to coat.  Refrigerate 8 hours or overnight.

Preheat oven to 425 F.  In another plastic bag, mix flour, paprika, baking powder, salt and pepper.  Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat.  Place on a wire rack over a baking sheet; spritz with cooking spray.  Bake 40-45 minutes or until a thermometer reads 180 F.          4 servings

 

(Recipe for Oven-Fried Chicken Drumsticks was on www.tasteofhome.com, 2014)

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Shrimp Po’ Boy

August 22, 2014 Leave a Comment
Shrimp Po' Boy

Shrimp Po’ Boy

 

This recipe, Shrimp Po’ Boy is from Diabetic Connect.  This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun.  Bread that’s soft on the inside and crusty on the outside is perfect for a Po’ Boy sandwich.  We grill both sides of a whole-wheat bun for that added crunch.  You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it.  Serve with sautéed corn and bell peppers.

 

Shrimp Po’ Boy Recipe

Shrimp Po’ Boy

2 cups finely shredded red cabbage

2 Tbsp. dill pickle relish

2 Tbsp. reduced-fat mayonnaise

2 Tbsp. nonfat plain yogurt

1 lb. peeled and deveined raw shrimp, (50 -60 per lb.)

4 tsp. canola oil, divided

1 tsp. chili powder

½ tsp. paprika

¼ tsp. freshly ground pepper

4 whole-wheat hot dog buns, or small sub rolls, split

4 tomato slices, halved

¼ cup thinly sliced red onion

 

Preheat grill to medium-high heat.

Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.

Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl.  Place the remaining 2 teaspoons oil in a small bowl.  Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).

Place a grill basket on the grill. Add the shrimp and spread in a single layer.  Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes.  Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.

To assemble the sandwiches, divide tomato and onion among the buns.  Spread about 1/3 cup cabbage mixture down the middle of each and top with about ½ cup grilled shrimp.

 

(Recipe for Shrimp Po’ Boy came from Diabetic Connect, 2014)

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Dad’s Ultimate Breakfast Burritos

June 14, 2014 Leave a Comment

 

Dad's Ultimate Breakfast Burritos

Dad’s Ultimate Breakfast Burritos

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

www.tasteofhome.com

 

A dad-pleasing day is guaranteed when these breakfast burritos are on the menu.  He’ll love the peppery eggs mixed with potatoes, onions, corn, beans and seasoning in an overstuffed tortilla and smothered in cheese.

              Stacey Nerness                                                                 Spencer, Iowa

 

Dad’s Ultimate Breakfast Burritos Recipe

Dad’s Ultimate Breakfast Burritos

10 medium red potatoes, cubed

3 bay leaves

1 ½ tsp. kosher salt, divided

1 medium green pepper, chopped

1 medium red pepper, chopped

1 medium onion, chopped

4 Tbsp. olive oil, divided

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

1 cup frozen corn

1 jalapeno pepper, seeded and chopped

2 tsp. ground cumin

1 ½ tsp. garlic powder

1 ½ tsp. paprika

½ tsp. pepper

10 eggs, beaten

10 flour tortillas (10 inches), warmed

4 cups (16 oz.) shredded cheddar-Monterey Jack cheese

 

Place the potatoes, bay leaves and ½ teaspoon salt in a Dutch oven and cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 5-6 minutes or until almost tender.  Drain and discard bay leaves.

In a large skillet, cook the green and red peppers, onion and potatoes in 3 tablespoons oil over medium heat for 10-15 minutes or until potatoes are tender.  Add the beans, corn, jalapeno, cumin, garlic powder, paprika, pepper and remaining salt; heat through.

In a large skillet, heat remaining oil over medium-high heat.  Add eggs.  Cook and stir until almost set.  Add potatoes mixture.

Spoon 1 cup filling off center of each tortilla.  Sprinkle with ¼ cup cheese.  Fold sides and ends over filling and roll up.  Place on a greased baking sheet; sprinkle with remaining cheese.  Broil 4 inches from the heat for 2-3 minutes or until cheese is melted.          10 servings

 

(Recipe for Dad’s Ultimate Breakfast Burritos was on www.tasteofhome.com, 2014)

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Slow & Easy Baby Back Ribs

June 10, 2014 Leave a Comment
Slow & Easy Baby Back Ribs

Slow & Easy Baby Back Ribs

 

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

www.tasteofhome.com

 

If you enjoy ribs, you’ll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.

                Barbara Birk                                                                      St. George, Utah

 

Slow & Easy Baby Back Ribs Recipe

Slow & Easy Baby Back Ribs

4 lb. pork baby back ribs, cut into 2-rib portions

1 medium onion, chopped

½ cup ketchup

¼ cup packed brown sugar

¼ cup cider vinegar

¼ cup tomato paste or tomato sauce

2 Tbsp. paprika

2 Tbsp. Worcestershire sauce

1 Tbsp. prepared mustard

1 tsp. salt

¼ tsp. pepper

2 Tbsp. cornstarch

2 Tbsp. cold water

 

Place ribs in a 5 quart slow cooker.  In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs to a serving platter; keep warm.  Skim fat from cooking juices; transfer juices to a small saucepan.  Bring to a boil.

Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.         4 servings

 

(Recipe for Slow & Easy Baby Back Ribs was on www.tasteofhome.com, 2014)

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