CooksRecipes | My Meals are on Wheels

Diabetic Dish of the Week – Mocha Cheesecake Bars

September 12, 2017 at 5:36 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Baking, Cheesecake, Cocoa Powder, Cooking, CooksRecipes, Daibetic Dish of the Week, dessert, Diabetes, Food, Mocha Cheesecake Bars, recipes, Splenda

This week’s Diabetic Dish of the Week is Mocha Cheesecake Bars. It uses Splenda Sweetner to replace the Sugar. You can find this recipe on the CooksRecipes website. At the Cooks site you can find a huge selection of recipes to please all tastes and cuisines! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Mocha Cheesecake Bars
Bars of delicious cheesecake filling on a chocolate wafer crust.

Recipe Ingredients:

Crust:
1 1/4 cups chocolate wafer crumbs
1/4 cup Splenda® Granulated No Calorie Sweetener
1/3 cup light butter, melted

Filling:
12 ounces reduced-fat cream cheese
2/3 cup Splenda® Granulated No Calorie Sweetener
1 1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks

Cooking Directions:

1 – For Crust: Preheat oven to 350°F (175°C). Spray an 8×8-inch square baking pan with vegetable cooking spray. Set aside.
2 – Combine chocolate wafer crumbs, Splenda® Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
3 – For Filling: Beat cream cheese at medium speed with an electric mixer until smooth.
4 – Combine Splenda® Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
5 – Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Makes 20 bars.

“Meatless Monday” Recipe of the Week – Vegetables Bolognese

September 4, 2017 at 5:39 AM | Posted in CooksRecipes, Meatless Monday, vegetables | Leave a comment
Tags: Basil, Cooking, CooksRecipes, Food, Meatless Monday, recipes, Spicy Pasta Sauce, Tomatoes, Vegetables, Vegetables Bolognese, Vegetarian, Zucchini

This week’s “Meatless Monday” Recipe of the Week is – Vegetables Bolognese. A Vegetarian Bolognese for your Whole Grain Pasta! Made with a good selection of Vegetables and Spicy Pasta Sauce. The recipe has different versions online, I’m going with the one from the CooksRecipes website. The Cooks site has a huge selection of recipes of all cuisines and tastes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Vegetables Bolognese
A vegetarian alternative to the traditional Italian meat-based sauce, Bolognese.

Recipe Ingredients:

1/2 cup dried tomatoes
1/2 cup boiling water
2 medium-size sweet onions, chopped
2 small zucchini, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons olive oil
1 (26-ounce) jar spicy pasta sauce
1/2 cup chopped fresh basil
Hot cooked pasta for accompaniment

Cooking Directions:

1 – Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside.
2 – Sauté onion and next 5 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomato.
3 – Stir in pasta sauce, and bring to a boil. Reduce heat; stir in basil, and simmer, stirring occasionally, 5 minutes. Serve over hot cooked pasta.
Makes 6 servings.
http://www.cooksrecipes.com/mless/vegetables-bolognese-recipe.html

“Meatless Monday” Recipe of the Week – Cheese Stuffed Green Peppers

August 28, 2017 at 5:32 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Baking, Cheddar cheese, Cheese Stuffed Green Peppers, Cooking, CooksRecipes, Food, Green Peppers, Meatless Monday, recipes, Rice, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is Cheese Stuffed Green Peppers. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Cheese Stuffed Green Peppers

These appealing cheese and rice stuffed bell peppers make a comforting and satisfying meatless entrée or a hearty side dish.

Recipe Ingredients:

6 medium green peppers
1/3 cup chopped onion
2 tablespoons butter
3 cups cooked regular rice
3 cups (12 ounces) shredded Wisconsin Cheddar cheese
2 tablespoons chopped pimento
1/2 teaspoon kosher or sea salt

Cooking Directions:

1 – Cut off tops of green peppers; remove seeds and membrane. Cook 5 minutes in boiling salted water; drain.
2 – Sauté onion in butter until golden.
3 – In a mixing bowl combine onion, rice, cheddar cheese, pimento and salt; toss to blend. Spoon into green pepper cups, packing down lightly. Place peppers upright in a 10x6x1 1/2-inch baking dish.
4 – Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until heated through.
Makes 6 servings.

http://www.cooksrecipes.com/mless/cheese_stuffed_green_peppers_recipe.html

“Meatless Monday” Recipe of the Week – Jambalaya – Vegan

July 31, 2017 at 5:47 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Brown Rice, Cooking, CooksRecipes, Food, Jambalaya - Vegan, Meatless Monday, recipes, Spices, Tofurkey, Vegetables, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is a Jambalaya – Vegan. Enjoy Jambalaya Vegan style! Tofu, Rice, and Red Bell Peppers highlight this week’s recipe. It’s from the CooksRecipes website. The Cooks site has an endless selection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Jambalaya – Vegan

Bite-sized chunks of meatless sausage lend an authentic flair to this vegan version of a Creole-Cajun classic. Serve with coleslaw, sautéed greens (kale or collards), and fresh corn bread for a hearty, satisfying winter dinner.

Recipe Ingredients:

3 cups water
1 1/4 cups raw brown rice
2 tablespoons olive oil
14-ounce package Tofurkey or Field Roast vegan sausage links, sliced 1/2 inch thick
1 large onion, chopped
3 to 4 cloves garlic, minced
4 celery stalks, diced
1 medium green or red bell pepper, diced
1 (28-ounce) can diced tomatoes, with liquid
1 teaspoon each: paprika, dried oregano, dried basil
1/2 teaspoon dried thyme
Cayenne pepper to taste
Salt to taste

Cooking Directions:

1 – Combine the water and rice in a saucepan; bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 to 35 minutes.
2 – Heat the oil in the large skillet. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic, celery, and bell pepper, and sliced sausage links, and continue to sauté until all the vegetables and sausage are lightly browned.
3 – Add the remaining ingredients except the salt. Heat until the tomato liquid simmers, then cover and cook over low heat for 15 to 20 minutes.
4 – Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.

Makes 6 to 8 servings.
http://www.cooksrecipes.com/mless/jambalaya_recipe.html

Chicken Cacciatore over Pasta

July 22, 2017 at 5:46 AM | Posted in CooksRecipes | Leave a comment
Tags: Chicken, Chicken Cacciatore over Pasta, Cooking, CooksRecipes, Food, Italian Seasoning, Olives, Pasta, recipes, Splenda

I wanted to pass along a recipe for Chicken Cacciatore that I came across at the CooksRecipe website, Chicken Cacciatore over Pasta. The dish is only 210 calories and 19 net carbs. At the CooksRecipe website (http://www.cooksrecipes.com/index.html) you can find a huge assortment of recipes for all cuisines and tastes. So Enjoy and Eat Healthy!

Chicken Cacciatore over Pasta

Impress the family tonight with this easy, Italian-style pasta and chicken main dish.

Recipe Ingredients:

1 pound skinless, boneless chicken breast halves
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (16-ounce) can chopped tomatoes, drained
1 (8-ounce) can tomato sauce
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 1/2 teaspoons Italian seasoning
1/3 cup sliced ripe olives
1/8 teaspoon black pepper
3 cups hot cooked noodles (or any favorite pasta)

Cooking Directions:

1 – Slice chicken breasts into 32 pieces.
2 – Spray a large skillet with olive oil flavored cooking spray. Sauté chicken, onion, and green pepper for 6 to 8 minutes. Stir in drained tomatoes and tomato sauce.
3 – Add Splenda® Granulated Sweetener, Italian seasoning, olives, and black pepper. Mix well to combine. Lower heat and simmer for 10 to 15 minutes, stirring occasionally.
4 – For each serving, place 1/2 cup pasta on a plate and spoon 2/3 cup sauce over top.
Makes 6 servings. Serving Size: 1/2 cup noodles, 3/4 cup chicken cacciatore.

Nutritional Information Per Serving (1/6 of recipe): Calories: 210; Calories from Fat: 40; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 65mg; Sodium: 460mg; Total Carbs: 22g; Dietary Fiber: 3g; Sugars: 5g; Protein: 21g.
http://www.cooksrecipes.com/diabetic/chicken_cacciatore_over_pasta_recipe.html

Diabetic Dish of the Week – French Toast Strata

July 4, 2017 at 5:47 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Aples, Baking, Cinnamon Raisin Bread, Cooking, CooksRecipes, Diabetic Dish of the Week, Egg Substitute, Food, French Toast Strata, recipes, Splenda

This week’s Diabetic Dish of the Week is a French Toast Strata. It’s made with cinnamon raisin bread and Splenda replacing the Sugar. You can find this recipe on the CooksRecipes website. The Cooks site has a huge selection of recipes of all cuisines so check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

French Toast Strata

This delightful strata is made with cinnamon raisin bread and is perfect for a breakfast or brunch. Very easy to prepare the night before, then just bake in the morning.

Recipe Ingredients:

1/3 cup Splenda® Granular
1 cup egg substitute (or 4 large eggs)
2/3 cup skim milk
3/4 teaspoon maple flavor
8 slices cinnamon raisin bread
2 cups peeled apples, thinly sliced
1/4 cup low fat cream cheese
1 tablespoon Splenda® Granular
1/2 teaspoon ground cinnamon

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Spray an 8x8x2-inch square cake pan with nonstick cooking spray. Set aside.
2 – Blend together, in a medium size mixing bowl, 1/3 cup Splenda® Granular, egg substitute, milk, and maple flavor.
3 – Tear Cinnamon Raisin Bread into 1 to 2-inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
4 – Cut cream cheese into 8 chunks and place on top of strata.
5 – Blend remaining 1 tablespoon Splenda® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
6 – Bake in a preheated 350°F (175°C) oven for 40 to 50 minutes or until lightly browned and set. Serve immediately.
Makes 8 servings.

http://www.cooksrecipes.com/diabetic/french_toast_strata_recipe.html

“Meatless Monday” Recipe of the Week – Whole Wheat Ravioli with Garlic Sautéed Vegetables

July 3, 2017 at 5:01 AM | Posted in CooksRecipes | Leave a comment
Tags: BUITONI Refrigerated Freshly Shredded Parmesan, BUITONI Refrigerated Whole Wheat Four Cheese Ravioli, Cooking, CooksRecipes, Food, Meatless Monday, recipes, Vegetables, Vegetarian, Whole Wheat Ravioli with Garlic Sautéed Vegetables

This week’s “Meatless Monday” Recipe of the Week – Whole Wheat Ravioli with Garlic Sautéed Vegetables. Made with one of my favorite pastas – BUITONI Refrigerated Whole Wheat Four Cheese Ravioli. Along with a nice assortment of Sautéed Vegetables. You can find this recipe at the CooksRecipes website (http://www.cooksrecipes.com/index.html) At the Cooks site you’ll find a huge selection of recipes of all cuisines. Enjoy and Eat Healthy!

Whole Wheat Ravioli with Garlic Sautéed Vegetables

Made with whole wheat four cheese ravioli and fresh, colorful vegetables, this easy-to-make dish is perfect for summer entertaining.

Recipe Ingredients:

1 (9-ounce) package BUITONI Refrigerated Whole Wheat Four Cheese Ravioli, prepared according to package directions
2 tablespoons olive oil
1/2 pound fresh green beans
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium yellow summer squash*, quartered and sliced
1/2 cup halved cherry or grape tomatoes
1 tablespoon chopped fresh garlic
1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese for sprinkling

Cooking Directions:

1 – Heat oil in large skillet over medium-high heat. Add green beans, salt and ground black pepper; cook, stirring frequently, for 5 minutes.
2 – Add squash; cook, stirring frequently, for 3 minutes.
3 – Add tomatoes and garlic; cook, stirring frequently, for 2 minutes or until vegetables are tender.
4 – Toss in prepared pasta; cook, stirring frequently, for 3 minutes or until pasta is warm.
5 – Sprinkle with Parmesan or Romano cheese.
Makes 4 servings.

*Crookneck or yellow zucchini. If unavailable, green zucchini can be used in place of the yellow.

Nutritional Information Per Serving (1/4 of recipe): Calories: 340 Calories from Fat: 160 Total Fat: 17 g Saturated Fat: 7 g Cholesterol: 55 mg Sodium: 840 mg Carbohydrates: 31 g Dietary Fiber: 6 g Sugars: 4 g Protein: 15 g.

http://www.cooksrecipes.com/mless/whole_wheat_ravioli_with_garlic_sauteed_vegetables_recipe.html

“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage

June 19, 2017 at 5:31 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Cooking, CooksRecipes, Food, Greens, Meatless Monday" Recipe of the Week, Potatoes, Potatoes and Collard Greens with Vegan Sausage, recipes, Tofu, Vegan Sausage, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is Potatoes and Collard Greens with Vegan Sausage. Potatoes and Greens served with a Tofurkey or Field Roast vegan sausage! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes of all cuisines. Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Potatoes and Collard Greens with Vegan Sausage

Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

Hot Thai Stir-Fry

June 16, 2017 at 5:23 AM | Posted in CooksRecipes | Leave a comment
Tags: Chili powder, Cooking, CooksRecipes, Food, Ginger, Hot Thai Stir-Fry, Pork, recipes, Soy sauce, stir-fry, Vegetables

From the CooksRecipes website it’s a Hot Thai Stir-Fry. Made with cubed pork, ginger, and a host of spices and served with rice. At the CooksRecipes website you’ll find a huge selection of recipes to satisfy all tastes and cuisines! Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Hot Thai Stir-Fry

Adjust the heat of this dish to fit your family’s taste. Serve over rice.

Recipe Ingredients:

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon finely chopped fresh ginger*
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground mild chili powder
1 tablespoon soy sauce
1 1/2 pounds pork loin, cubed
2 tablespoons white vinegar
1 tablespoon curry powder
1 cup chopped carrot
1 cup chopped cauliflower
1 cup chopped broccoli
Hot cooked rice

Cooking Directions:

1 – Blend oil, garlic powder, ginger, cardamom, chili powder and soy sauce in large skillet. Add pork; stir-fry pork over medium-high heat 3 minutes.
2 – Add vegetables, vinegar and curry. Reduce heat; simmer, stirring occasionally, until vegetables are tender. Serve over rice.
Makes 6 servings.

*If fresh ginger is not available, substitute 1/4 teaspoon ground ginger.

Nutritional Information Per Serving (1/6 of recipe): Calories 320 calories Protein 25 grams Fat 11 grams Sodium 220 milligrams Cholesterol 55 milligrams Saturated Fat 3 grams Carbohydrates 28 grams Fiber 2 grams

http://www.cooksrecipes.com/pork/hot_thai_stir-fry_recipe.html

“Meatless Monday” Recipe of the Week – Polenta Stacks

June 12, 2017 at 5:25 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Baking, Beans, Cooking, CooksRecipes, Eggplant, Feta Cheese, Food, Meatless Monday, Polenta, Polenta Stacks, recipes, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is Polenta Stacks. This dish combines baked polenta, eggplant slices and feta cheese and topped with a roasted vegetable sauce. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Polenta Stacks

A Mediterranean-style dish of baked polenta, eggplant slices and feta cheese topped with a rosemary-seasoned, roasted vegetable sauce.

Recipe Ingredients:

Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)
8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary leaves
1 (15-ounce) can Great Northern or light red kidney beans, rinsed, drained (1 1/2 cups)
1 (16-ounce) package prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled

Cooking Directions:

1 – Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and ground black pepper. Sprinkle tomato mixture with sugar and rosemary.
2 – Roast vegetables at 450ºF (230ºC) for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes.
3 – Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture. Return both pans to oven and roast 10 minutes longer.
4 – Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.
Makes 4 servings.

* Tip: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.

Nutritional Information Per Serving (1/4 of recipe): Calories 432; Fat 10g; % Calories from Fat 20; Carbohydrate 69g; Folate 177mcg; Sodium 635mg; Protein 22g; Dietary Fiber 15g; Cholesterol 15mg.
http://www.cooksrecipes.com/mless/polenta_stacks_complex_recipe.html