Baby Spinach ‘n Bacon Salad

February 11, 2018 at 6:41 AM | Posted in CooksRecipes | Leave a comment
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From the CooksRecipes website – Baby Spinach ‘n Bacon Salad. The perfect Diabetic Friendly Side Dish for your next Dinner. Splenda® Granulated No Calorie Sweetener replaces the Sugar needed for the recipe. The Dish is 80 calories and 6 net carbs. Again it’s from the CooksRecipes website which is stocked full of Delicious and Healthy recipes of all Cuisines! So be sure to check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.

https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

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“Meatless Monday” Recipe of the Week – Hearty Corn Cakes

February 5, 2018 at 7:30 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Hearty Corn Cakes. Made using Splenda® Granulated No Calorie Sweetener. There’s several versions of this recipe across web, I’m going with one from the CooksRecipes website. The Cooks site has a huge selection of delicious and healthy recipes! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

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.

Recipe Ingredients:
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

Cooking Directions:
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: 160 mg; Total Carbs: 19g; Dietary Fiber: 1g; Sugars: 3g; Protein: 3g.

https://www.cooksrecipes.com/diabetic/hearty_corn_cakes_recipe.html

Soup Special of the Day……….Chicken and Mushroom Soup

February 4, 2018 at 6:23 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Chicken and Mushroom Soup. Shredded Chicken, Mushrooms, Sherry, and Sesame Oil help make up this week’s recipe. It’s from one of my favorite recipe sites, CooksRecipes (https://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Eat Healthy in 2018!

Chicken and Mushroom Soup
A generous amount of sesame oil imparts an intense note of nutty flavor to this sherried chicken and mushroom soup.

Recipe Ingredients:
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

Cooking Directions:
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.
https://www.cooksrecipes.com/soup/chicken_and_mushroom_soup_recipe.html

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream

January 29, 2018 at 6:08 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. Eggplant, Mushrooms, and a Blue Cheese Cream. You won’t miss the Meat in this dish! You can find this recipe on many sites and blogs, I found this one on one of my favorite recipe site’s, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a large collection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy in 2018!

 

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

“Meatless Monday” Recipe of the Week – Three Cheese Manicotti

January 22, 2018 at 6:28 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Three Cheese Manicotti. You can find many versions of this at various websites, I’m using the one on the CooksRecipes website. The Cooks site has such a great selection of recipes to please all tastes, cuisines, or diets. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Three Cheese Manicotti
This recipe calls for purchased marinara sauce, but you can use about 1 3/4 cups homemade marinara or even leftover spaghetti sauce (should you conveniently happen to have some on hand). Whatever sauce is used, this pasta dish is easy enough to prepare for a weeknight supper, yet impressive enough to serve company.

Recipe Ingredients:
1 (12-ounce) package manicotti pasta shells (or 14 manicotti shells)
2 (15-ounce) cartons ricotta cheese
4 1/2 cups mozzarella cheese, grated – divided use
1 cup freshly grated Parmesan cheese – divided use
2 large eggs, lightly beaten
2 tablespoons chopped fresh flat-leaf parsley or 1 tablespoon dried parsley leaves
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (26-ounce) jar marinara sauce

Cooking Directions:
1 – Grease a 10 x 15-inch sided baking pan, such as a jelly roll pan; set aside.
2 – Cook manicotti pasta shells according to package directions; drain and set aside.
3 – In large bowl combine the ricotta cheese, 3 cups mozzarella cheese, 3/4 cup Parmesan cheese, beaten eggs, parsley, salt and pepper, mixing well. Divide mixture into 14 balls*.
4 – Carefully split a manicotti shell open. Shape a cheese ball to fit the shell; close shell and lay seam-side down into prepared baking pan (do not crowd the manicotti, allow some space between); repeat procedure with remaining shells and cheese balls.
5 – Pour marinara sauce evenly over shells, spreading as needed to completely cover the shells with sauce so they won’t dry out while baking. Top with remaining 1 1/2 cups mozzarella and 1/4 cup Parmesan cheese.
Bake uncovered at 350°F (175°C) for 30 to 35 minutes or until bubbly and cheese filling is set.
6 – Makes 14 manicotti.

*An easy way to divide the ricotta cheese mixture evenly is to form a “log” using plastic wrap, then divide the log into 14 sections.

Variation: 3 Cheese & Spinach Manicotti – For filling, combine 1 (15-ounce) carton, 2 cups shredded mozzarella, 1/2 cup freshly grated Parmesan cheese, 1 large egg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and and 1 (10-ounce) package frozen chopped spinach that has been thawed and squeezed dry; proceed as instructed above for filling manicotti; topping with the marinara sauce, then 1 1/2 cups shredded mozzarella and 1/4 cup Parmesan.

Nutritional Information Per Serving (1/14 of recipe): 362.3 calories; 39% calories from fat; 16.0g total fat; 82.5mg cholesterol; 847.3mg sodium; 370.9mg potassium; 28.8g carbohydrates; 0.8g fiber; 5.5g sugar; 28.0g net carbs; 25.0g protein.
https://www.cooksrecipes.com/mless/three-cheese-manicotti-recipe.html

Sweet Potato Casserole

January 18, 2018 at 6:38 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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Came across a Diabetic Friendly Recipe for Sweet Potato Casserole. Instead of Sugar it calls for Splenda® Granulated No Calorie Sweetener. It’s 190 calories per serving. I found this recipe at the CooksRecipes website. The Cooks site has a huge selection of Recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Sweet Potato Casserole
A diabetic-friendly side dish to serve with turkey or ham during the holiday season.

Recipe Ingredients:
4 medium sweet potatoes
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup panko crumbs*
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup

Cooking Directions:
1 – Preheat oven to 375°F (190°C). Lightly grease a 13x9x2-inch baking dish.
2 – Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350°F (175°C).
3 – Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
4 – Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.
Makes 14 (1/2 cup) servings.

*Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutritional Information Per Serving (1/14 of recipe; 1/2 cup): Calories: 190; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 30mg; Sodium: 95mg; Total Carbs: 29g; Dietary Fiber: 3g; Sugars: 10g; Protein: 4g.

https://www.cooksrecipes.com/diabetic/sweet_potato_casserole_recipe.html

Soup Special of the Day!…….Winter Harvest Chili with Cheese

January 14, 2018 at 6:10 AM | Posted in chili, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Winter Harvest Chili with Cheese. Chili just seems to always taste better in the Fall and Winter Seasons. So this week’s recipe, Winter Harvest Chili with Cheese, is perfect for these cold and snowy Winter Days. Made with Onions, Leeks, Carrots, Celery, and more! You can find this recipe at the CooksRecipes website along with the many other delicious and healthy recipe! So check the Cooks site out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Winter Harvest Chili with Cheese
A wholesome and flavorful vegetarian chili recipe.

Recipe Ingredients:
2 tablespoons olive oil
1 1/2 cups finely diced white onion
1 1/2 cups finely diced leek
3 cups finely diced carrot
1 cup finely diced celery
1 cup finely diced red pepper
1 cup finely diced mushroom
4 cloves chopped garlic
1 tablespoon hot chili powder, Mexican style
2 teaspoons ground cumin
2 teaspoons coriander seeds
2 cinnamon sticks
Salt and pepper
1/2 cup raisins
2 cups chopped red tomato
1 1/2 cups green lentils
1 1/2 cups barley
3 cups vegetable stock
4 packages firm, well-drained premium tofu, cut into 1/4-inch pieces
1/2 cup Wisconsin cheese of your choice shredded: Pepato, White Cheddar, Smoked Gouda, Asiago or Monterey Jack with Salsa

Cooking Directions:
1 – Heat olive oil. Add all the vegetables and seasonings, including the cinnamon sticks. Cook lightly for five minutes. Season with salt and pepper.
2 – Add raisins, tomato, lentils, barley and stock. Simmer slowly until the lentils are cooked almost through. Remove cinnamon sticks.
3 – Serve sprinkled with cheese.

Makes 3 to 4 servings.
https://www.cooksrecipes.com/soup/winter_harvest_chili_with_cheese_recipe.html

“Meatless Monday” Recipe of the Week – Linguine with Walnut Lemon Cream Sauce

January 8, 2018 at 6:17 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Linguine with Walnut Lemon Cream Sauce. My neighbor sent me this recipe and it’s web link, to the CooksRecipes website. Anything topped with Walnuts has to be good! As I said you can find this dish at the CooksRecipes website. Check the site out and their huge selection of recipes., one of the best! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Linguine with Walnut Lemon Cream Sauce
This speedy main meal is ready in less than 30 minutes. Zesty lemon and crunchy walnuts make this pasta scrumptious! Garnish with extra grated lemon peel and walnut halves.

Recipe Ingredients:
1 cup whipping cream
1 teaspoon grated lemon peel
1 pound linguine uncooked
2 tablespoons butter
1 1/2 cups sliced mushrooms
1/3 cup chopped, toasted California Walnuts
2 tablespoons freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

Cooking Directions:
1 – In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one-third, about 15 minutes.
2 – Cook pasta according to package directions.
3 – Meanwhile, in large skillet, melt butter; sauté mushrooms. Drain pasta and combine with cream, mushrooms, walnuts and cheese; toss lightly. Add salt and ground black pepper; sprinkle with parsley.
Makes 4 servings.

https://www.cooksrecipes.com/mless/linguine_with_california_walnut_lemon_cream_sauce_recipe.html

Diabetic Dish of the Week – Oriental Chicken and Spinach Salad

January 2, 2018 at 6:35 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Oriental Chicken and Spinach Salad. Spinach, Chicken, Mandarin Oranges, Almonds, and Oriental Dressing make up this delicious and Diabetic Friendly Recipe. Included is the recipe for the Oriental Dressing. Another Delicious and Healthy Recipe from the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes for all cuisines and tastes. So check it out today. Enjoy and Eat Healthy in 2018!

Oriental Chicken and Spinach Salad
An easy to make Oriental dressing adds flavor appeal to a colorful blend of spinach, chicken, mandarin oranges and almonds.

Recipe Ingredients:
Dressing:
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 1/2 tablespoons Equal® Spoonful*
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated ginger root

Salad:
1 (6-ounce) bag baby spinach leaves
2 cups cooked cubed chicken breast
1 (11-ounce) can mandarin oranges, drained
1/2 cup sliced water chestnuts
1/4 cup thinly sliced green onions
1/4 cup toasted slivered almond

Cooking Directions:
For Dressing: Whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend.
For Salad: Gently toss all ingredients in large salad bowl. Add dressing and toss to combine.
Makes 6 servings.

*May substitute 2 1/4 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 227, protein 16 g, carbohydrate 9 g, fat 15 g, cholesterol 36 mg, sodium 179 mg.
http://www.cooksrecipes.com/diabetic/oriental_chicken_and_spinach_salad_recipe.html

“Meatless Monday’ Recipe of the Week – Crêpes with Wild Mushrooms, Asparagus and Brie

December 25, 2017 at 7:01 AM | Posted in CooksRecipes, One of America's Favorites | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Crêpes with Wild Mushrooms, Asparagus and Brie. The always delicious Brie along with Crêpes, Steamed Asparagus, Wild Mushrooms, and more make up these Diabetic Friendly Crêpes. Another fantastic recipe from one of my favorite recipe sites, CooksRecipes. Enjoy and eat Healthy! http://www.cooksrecipes.com/index.html

Crêpes with Wild Mushrooms, Asparagus and Brie
Wedges of Brie cheese are tucked around tender, folded crêpes and topped with steamed asparagus and a garlicky wild mushroom and tarragon sauce.

Recipe Ingredients:
8 (8-inch) crêpes (see recipe for Basic Crêpes)
2 (8-ounce) wheels Wisconsin Brie cheese, sliced into 1/2 inch wedges
1 pound fresh asparagus
2 tablespoons butter – divided use
1 pound sliced wild mushrooms: mixture of crimini, shiitake and portobello
1 medium sweet onion, coarsely chopped
1 tablespoon coarsely chopped fresh garlic
1 (14.5-ounce) can vegetable broth
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 tablespoon snipped fresh tarragon

Cooking Directions:
1 – Fold Crêpes into quarters. Tuck wedges of Brie between folds. Place on cookie sheet; bake at 375°F (190°C) for 10 to 15 minutes or until cheese is melted.
2 – Meanwhile, steam asparagus.
3 – In skillet, melt 1 tablespoon butter over medium heat; add mushrooms, onion and garlic. Sauté until mushrooms are browned, 6 to 8 minutes. Add vegetable broth, pepper and salt. Cook for 10 to 15 minutes to develop flavors. Whisk in remaining 1 tablespoon butter, parsley and tarragon.
4 – To serve, place 2 crêpes on individual plates. Arrange asparagus spears on plate; spoon mushroom mixture over crêpes.

Makes 6 servings.

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

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