Tags: Apples, Bananas, Cooking, Curried Ham Salad, Diabetes, Diabetic Dish of the Week, Food, Ham, recipes, Yogurt
This week’s Diabetic Dish of the Week is a Curried Ham Salad. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site (http://www.cooksrecipes.com/index.html) has recipes to please all tastes or cuisines so check it out soon. They also have some fantastic recipes for the upcoming Christmas Holiday!
Curried Ham Salad
Low-fat, low-sugar curried ham salad, served or a bed of Boston lettuce.
1/2 cup raisins
1/2 cup plain nonfat yogurt
1 tablespoon milk
1/2 to 1 teaspoon curry powder
2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes
1/4 teaspoon paprika
2 cups cubed fully cooked ham or chicken
1 medium apple, cored and chopped
1 medium banana, halved lengthwise and sliced
1 (11-ounce) can mandarin orange sections, chilled and drained
Boston or Bibb lettuce leaves
Toasted coconut (optional)
1- Pour boiling water over raisins to cover; let stand 5 minutes. Drain.
2 – In a small bowl stir together yogurt, milk, curry powder, Equal® sweetener, and paprika; set aside.
3 – In a large bowl combine ham or chicken, apple and raisins. Add dressing; toss to coat. Cover and chill for 2 to 24 hours.
4 – Before serving, stir in banana and mandarin oranges. Serve on lettuce leaves. Sprinkle with toasted coconut, if desired.
* Makes 4 (1 1/4 cups) servings.
Nutritional Information Per Serving (1/4 of recipe; 1 1/4 cups): Calories: 261, Protein: 19 g, Carbohydrates: 40 g, Fat: 4 g, Cholesterol: 23 mg, Sodium: 891 mg.
Tags: Baking, Buckeyes Candy, candy, Chocolate, Christmas, Cooking, Desserts, Food, Fudge, Holiday Chex Mix, recipes, rice krispies, Walnut Chocolate Fudge, Walnuts
I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!
The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.
Recipe will make about 60 balls
1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!
Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!
3 Cups Sugar or Splenda Equivalent
3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract
Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.
* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.
Tags: Baking, Chicken Stock, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Mashed Potatoes, recipes
Add some flavor to your Mashed Potatoes…..
For a different flavor and less fat, use chicken stock instead of butter or milk when whipping up mashed potatoes.
Thank you to Ginny F. for passing this hint along!
Tags: Alexia Organic Yukon Select Fries, Aunt Millie's Reduced Calorie Hot Dog Buns, Baking, Cooking, Dinner, Food, French's Spicy Brown Mustard, Hunt's Ketchup, Jennie O Sweet Italian Turkey Sausage, recipes
Today’s Menu: Sweet Italian Turkey Sausage w/ Baked Shoestring Fries
To start my morning off I toasted a Healthy Life Whole Grain English Muffin that I topped with some Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. It was in the low 30’s this morning when I went out to fetch the morning papers. It was cloudy and mid 40’s out for the day then. Gave Mom a hand with laundry. Changed the bed sheets and did some bedroom cleaning, not really dirty just let things pile up a bit. After lunch I went to the local Kroger and picked up a loaf of Healthy Life Whole Grain Bread, some Butter for Mom, and some 2% Milk. Back home not a lot going on. We need some bright sunny days around here, these cloudy and gray days are getting old! For Dinner tonight I prepared a Sweet Italian Turkey Sausage w/ Baked Shoestring Fries.
I used the healthy and delicious Jennie O Lean Sweet Italian Turkey Sausages. I had a package of two in the freezer so I let them thaw overnight in the fridge. I pan fried them, using Pam w/ Olive Oil Cooking Spray and no oil needed. Heated the pan on medium and cooked a total of about 17 minutes, turning the Sausages occasionally. They fry up plump and brown, as always Jennie – O Products always have that fresh taste to them. The Sausages have 160 calories and 0 carbs per Sausage. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with French’s Spicy Brown Mustard. Love these, thank you Jennie – O! I made 2 of them having one tonight and the other for Lunch tomorrow.
Then for a side I baked some Alexia Organic Yukon Select Fries. The more I have these the more I’m liking them! Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Jennie O Sweet Italian Turkey Sausage
* Lean Sweet Italian Turkey Sausage
* Lovers of sweet Italian sausage have found a perfect option
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place dinner sausages on grill rack 4 inches from heat source.
* Grill approximately 16 to 18 minutes, turning occasionally.
* Always cook to well done, 165 °F. as measured by a meat thermometer.
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place dinner sausage in hot skillet.
* Cook covered, turning occasionally, 17 – 19 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
* Learn how to safely handle turkey
Jennie O – Sweet Italian Turkey Sausage Lean
Calories 160 Sodium 670 mg
Total Fat 10 g Potassium 0 mg
Saturated 3 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 17 g
Cholesterol 60 mg
Alexia Organic Yukon Select Fries
Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.
Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Tags: Baking, Broth, Campbell's Soup, Chicken, Chicken soup, Cooking, Cream of Chicken Soup, Food, Grilling, One of America's Favorites, Pasta, recipes, Rice, Vegetables
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.
Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper. The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. A clearer broth is achieved by skimming the drops of fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then, the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup.
Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top. A study determined that “prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH”.
Several terms are used when referring to chicken soups:
* Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes or soup base are often used instead of chicken stock prepared from scratch.
* Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.
* Chicken bouillon or bouillon de poulet is the French term for chicken broth.
* Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.
* Chicken stew is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened toward a gravy-like consistency with a roux or by adding flour-based dumplings (matzah balls do not have the same thickening effect).
* While any soup in which chicken has been simmered or with a chicken stock base is, strictly speaking, a chicken soup, chicken soup, unless qualified, implies that the soup is served as a thin broth, possibly with pieces of meat, vegetables, noodles, rice or dumplings.
* Cream of Chicken Soup is a thick, creamy soup made with chicken stock and pieces combined with milk and/or cream and flour which may or may not contain vegetable pieces, depending on the recipe.
Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response in vitro. They found that some components of the chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. However, since these results have been obtained from purified cells (and directly applied), the diluted soup in vivo effect is debatable. The New York Times reviewed the University of Nebraska study, among others, in 2007 and concluded that “none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms.”
It has also been shown that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections to help clear them.
Chicken noodle soup is also known as “Jewish penicillin”, either as ersatz penicillin, or as alternative to penicillin. In the United States and Canada, chicken soup often has noodles or rice in it, thus giving it its common name of “chicken noodle soup.” The term may have been coined in a commercial for the Campbell Soup Company in the 1930s. The original 21 varieties of Campbell’s condensed soup featured a “chicken soup with noodles”, but when it was advertised on the Amos ‘n’ Andy radio show in the 1930s by a slip of the tongue the soup was referred to as “chicken noodle soup”. Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for roasting or broiling) are often used to make soup.
Canned chicken soup
Typically sold as a condensed soup, canned chicken soup such as Campbell’s Chicken Noodle Soup is notable for its high sodium content, 890 mg per 1/2 cup serving, giving a 1 1/2 cup bowl of soup about 2,500 mg, a full days allowance in the case of the mainstream brand, Campbell’s. Other condensed chicken soups such as Chicken with Rice or Chicken & Stars Soup produced by Campbell have similar amounts, as do generic versions of the product. Canned chicken soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell’s, some with at little as 100 mg of sodium. Campbell’s claims production of a chicken noodle soup that will find broad consumer acceptance, in short, that will sell, is very difficult.
Tags: Baking, Cooking, CooksRecipes, Flour, Food, Hearty Corn Cakes, Honey, Meatless Monday, recipes, Yellow Cornmeal
This week’s “Meatless Monday” Recipe of the Week is Hearty Corn Cakes. This one is on many sites and I’m using the one off one of my favorite sites, CooksRecipes. Check out the Cooks site (http://www.cooksrecipes.com/index.html) for any of your recipe needs.
Hearty Corn Cakes
These corn cakes are a terrific way to start your morning, or an accompaniment to any meal as a replacement for bread. Great with Vegetarian Chili.
1 1/4 cups all-purpose flour
7 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup stone ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 tablespoon honey
1/4 cup canola oil
2 large egg whites
1 Preheat oven to 400°F (205°C). Grease muffin cups with non-stick cooking spray butter flavor.
2 In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
3 Add liquid ingredients to dry ingredients and stir just until combined.
4 Pour 1/4 cup batter into greased cups.
5 Lightly spray (one spray) tops of batter with non-stick cooking spray.
6 Bake until wooden pick comes out clean, about 15 to 20 minutes.
- Makes 12 servings.
Variation Suggestions: Add 1 cup frozen corn kernels to batter, or add 1 (4-ounce) can diced mild green chiles, drained.
Nutritional Information Per Serving: Calories: 140; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 160mg; Total Carbs: 19g; Dietary Fiber: 1g; Sugars: 3g; Protein: 3g.
Tags: Baking, Beef, Bison, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Lamb, Pork, Poultry, recipes
Leave the meat alone……
It’s always important to let a roast beef, pork, lamb or poultry, sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.