Tags: Baking, Cooking, CooksRecipes, dessert, Diabetic Dish of the Week, Dried Cherries, Dried Cherry and Almond Scones, Food, recipes, Scones, Splenda Sweetner
This week’s Diabetic Dish of the Week is, Dried Cherry and Almond Scones. The recipe comes from the CooksRecipes website. The Cooks site has great selection of recipes to satisfy all tastes and cuisines. Check it out soon. Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html
Dried Cherry and Almond Scones
Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.
1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)
1 – Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 – Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 – Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.
Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.
Tags: Baking, Chile and Cheese Enchilada Stack, Cooking, CooksRecipes, Food, Green Chilies, Meatless Monday, Monterey Jack Cheese, recipes, Tortilla Chips, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is a Chile and Cheese Enchilada Stack. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Chile and Cheese Enchilada Stack
This simple recipe layers typical enchilada ingredients for an easy entrée with the same great flavor. The stack is cut into wedges and may be served with sour cream and warm refried beans.
2 (10-ounce) cans enchilada sauce – divided use
3 cups shredded Monterey Jack or cheddar cheese – divided use
1 (7-ounce) can diced green chiles
12 (6-inch) corn tortillas, warmed
1 – Preheat oven to 350°F (175°C). Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.
2 – Combine 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.
3 – Bake for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.
Makes 6 servings.
Tags: Baked Salmon with Orange-Ginger Sauce, Baking, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, Fish, Food, Ginger Root, recipes, Splenda, Vegetables
This week’s Diabetic Dish of the Week – Baked Salmon with Orange-Ginger Sauce. Salmon and vegetables equals a comfort food recipe! It’s from one of my favorite recipe sites the CooksRecipes website! Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html
Baked Salmon with Orange-Ginger Sauce
Fresh salmon fillets are baked on a bed of vegetables and topped with a fragrant ginger citrus sauce.
2 1/2 inch piece fresh ginger root
1 cup fresh orange juice
1/4 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons fat-free half-and-half
1/4 teaspoon cornstarch
1/4 teaspoon salt (optional)
2 tablespoons unsalted butter, softened
2 cups frozen stir fry vegetable blend
2 (4 ounce) salmon fillets
1 – Preheat oven to 450°F (230°C).
2 – Make sauce. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add Splenda® Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat. Boil 10 to 12 minutes or until orange juice has reduced to approximately 2 tablespoons. Remove sauce from heat.
3 — Remove ginger slices using a fork and discard. Set sauce aside.
4 – Mix together the half-and-half, cornstarch and salt. Set aside. Whisk the softened butter, one Tbsp. at a time, into the 2 tablespoons of orange juice. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Heat over medium- high heat until boiling.
5 – Remove sauce from heat and mix in a blender 15 to 20 seconds or until smooth and lighter in color. Set aside. Prepare salmon. Place vegetables in an 8×8 inch-baking pan. Place salmon fillets on top of the vegetables.
6 – Bake in preheated oven 10 to 15 minutes or until cooked through, but still tender.
7 – Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately. Serve with steamed rice, if desired.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 440; Calories from Fat: 180; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 95mg; Sodium: 440mg; Total Carbs: 38g; Dietary Fiber: 7g; Sugars: 14g; Protein: 30g.
Exchanges per Serving: 4 Lean Meats, 3 Fats, 1 Vegetable, 1 Fruit.
Tags: Baking, Cheese, Chilies, Cooking, CooksRecipes, Food, Meatless Monday, Queso Tortilla Torte, recipes, Spices, Tortillas, Vegetarian
This week’s “Meatless Monday” Recipe of the Week s a Queso Tortilla Torte. It’s from one of my favorite recipe sites, CooksRecipes (http://www.cooksrecipes.com/index.html) You’ll find a fantastic selection of recipes at Cooks site. Enjoy and Eat Healthy!
Queso Tortilla Torte
Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.
1 cup green chiles, mild, diced, drained
3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce
1 -Mix together the green chiles, green onions and cumin.
2 – Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 – First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 – Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 – Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 – Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 – Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 – Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.
You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
Add cooked crumbled ground beef, pork or chorizo to potato mixture.
For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
Tags: Beef Flank, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, Equal, Food, Grilled Steak and Vegetable Salad, Grilling, Herbs, recipes, Salads, Vegetables
This week’s Diabetic Dish of the Week is a Grilled Steak and Vegetable Salad. Salad and Steak together that makes one fine Dinner! It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all cuisines and diets. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Grilled Steak and Vegetable Salad
A delicious salad and entrée all in one complete dish. Steak and fresh corn on the cob, lightly grilled and tossed with an aromatic herb dressing creates a main course that’s a great change of pace.
1 1/2 pounds beef flank steak, fat trimmed, scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1 1/2-inch pieces
1 medium green pepper, sliced
Fresh Herb Vinaigrette:
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons Equal® Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 – Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time.
2 – Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
3 – For Fresh Herb Vinaigrette: Combine all ingredients in covered jar; shake to mix.
Makes 6 servings
Tip: If desired, steak can be broiled rather than grilled for the same amount of time.
Nutritional Information Per Serving (1/6 of recipe; 3-ounces meat with 2 tablespoons vinaigrette): 305 cal., 25 g pro., 18 g carbo., 16 g fat, 56 mg chol., 255 mg sodium.
Tags: Baking, Cooking, CooksRecipes, Food, Herbs, Meatless Monday, Mushrooms, recipes, Rustic Mushroom Tart, Tarts, Vegetarian
This week’s “Meatless Monday’ Recipe of the Week is a Rustic Mushroom Tart. It’s from the CooksRecipes website. The Cooks site has a fantastic selection of recipes to satisfy all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Rustic Mushroom Tart
This tart is stunning as an appetizer when sliced and served with wine, and is hearty enough as a full meal.
1 to 2 tablespoons extra virgin olive oil
1/2 onion, minced
8 ounces button mushrooms, sliced
Salt and ground black pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
1/4 cup prepared béchamel sauce
1 large egg, beaten
1 – For Béchamel Sauce: Into a small sauce pan add butter and melt over medium heat. Add flour and salt, and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened.
2 – For Tart: Add olive oil to a medium sauté pan. Heat over medium-high. Add onion and sauté until softened. Add mushrooms. Season with salt and ground black pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.
3 – Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place 1/4 cup Béchamel sauce into center of pie crust. Top with mushrooms. Carefully fold pie crust so that it overlaps mushrooms but does not enclose.
4 – Brush top of pie crust with beaten egg.
5 – Bake for approximately 30 minutes or until crust is golden.
6 – Serve drizzled with the remaining béchamel sauce, if desired.
Makes 4 servings.
Tags: Bow Tie Pasta, Bow Tie Sausage Soup, Chicken Broth, Cooking, CooksRecipes, Food, Herbs, Italian Pork Sausage, recipes, Soup, Soup Special of the Day
This week’s Soup Special of the Day is a Bow Tie Sausage Soup. Italian Pork Sausage and Bow Tie Pasta combine to makes this week’s Soup Special. It’s from the CooksRecipes website. Visit the Cooks site for a fantastic supply of recipe ideas. Enjoy! http://www.cooksrecipes.com/index.html
Bow Tie Sausage Soup
This delicious and easy-to-prepare soup is just as good the next day as leftovers.
1 pound Italian pork sausage
1 medium onion, chopped
1 clove garlic, minced
6 cups chicken broth
2 1/2 to 3 cups bow tie pasta
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
1 – Combine sausage, onion and garlic in a heavy, large covered pot; cook until sausage is brown, breaking up sausage with wooden spoon. Drain off fat.
2 – Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.
Makes 6 servings.
Tags: Almonds, Baking, Blueberries, Blueberry Almond Coffee Cake, cakes, Cooking, CooksRecipes, dessert, Diabetes, Diabetic Dish of the Week, Food, recipes, Splenda
This week’s Diabetic Dish of the Week is a Blueberry Almond Coffee Cake. Breakfast made healthy with this Blueberry Almond Coffee Cake recipe. Splenda replaces the Sugar in the recipe, and contains Blueberries and Almonds. You can find this recipe at one of my favorite recipe websites – CooksRecipes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Blueberry Almond Coffee Cake
Friends and family will love waking up to this special breakfast treat.
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda® Granulated No Calorie Sweetener
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup 2% reduced-fat milk
1 1/2 cups fresh or frozen blueberries
1 egg white
3 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup sliced almonds
1 – Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish. Set aside.
2 – Combine flour, baking powder and salt in a small bowl. Set aside.
3 – Beat butter at medium speed with an electric mixer until creamy. Add 1 cup Splenda® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4 – Beat egg white with a fork; add 3 tablespoons Splenda® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5 – Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 120; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 55mg; Sodium: 210mg; Total Carbs: 21g; Dietary Fiber: 2g; Sugars: 1g; Protein: 6g.
Tags: Baking, Breakfast, Brunch, Cheese, Chilies, Cooking, CooksRecipes, Eggs, Food, Green Chile and Cheese Strata, Meatless Monday, recipes, Stratas
This week’s “Meatless Monday” Recipe of the Week is a Green Chile and Cheese Strata. Put a fresh and Meatless twist on your Stratas with this week’s recipe. It’s from the CooksRecipes website which has an endless selection of recipes to please any taste or diet. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Green Chile and Cheese Strata
This South-of-the-Border strata will be a welcome change from other versions you may be familiar with.
6 slices thick white bread
6 thick slices Monterey Jack cheese
1 (4-ounce) can ORTEGA Diced Green Chiles
2 cups milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon salt
3/4 cup shredded cheddar cheese
1 – Preheat oven to 325°F (160°C). Grease a 13x9x2-inch baking dish.
2 – Place bread in bottom of prepared baking dish; top with Monterey Jack cheese. Sprinkle with chiles.
3 – Combine milk, eggs, green onion, hot pepper sauce and salt in small bowl. Pour over bread and cheese; sprinkle with cheddar cheese.
4 – Bake for 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Makes 6 servings.
Tags: Chicken, Chicken and Mushroom Soup, Cooking, CooksRecipes, Food, Mushrooms, recipes, Sherry, Soup, Soup Special of the Day
This week’s Soup Special of the Day is a Chicken and Mushroom Soup. It’s off the CooksRecipes website. Check the Cooks site for any recipes or recipe ideas you may want. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Chicken and Mushroom Soup
A generous amount of sesame oil imparts an intense note of nutty flavor to this sherried chicken and mushroom soup.
2 (8-ounce) boneless, skinless chicken breast halves, cut into bite-size pieces
2 cups chicken broth
1 cup sliced mushroom
4 tablespoons sesame oil
2 tablespoons sherry
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons chopped flat-leaf parsley
1 – In a saucepan bring chicken broth to a rolling boil. Add the chicken and sliced mushrooms. When the soup returns to a boil and the ingredients float to the top, remove saucepan from heat.
2 – Add sesame oil, sherry, salt, and pepper. Sprinkle chopped parsley on top of the individual servings.
Makes 3 servings.