Tags: Asian Style Vegetable Stir Fry, Cooking, CooksRecipes, Food, Meatless Monday, recipes, Rice, stir-fry, Vegetables, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is – Asian Style Vegetable Stir Fry. Makes a great side dish or main dish. It’s from the CooksRecipes website. At the Cooks site you’ll find a great selection of recipes to please all tastes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Asian Style Vegetable Stir Fry
Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes
4 teaspoons peanut oil or vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges, separate in 1-inch piecesFry
1 medium carrot, cut diagonally into 1/3-inch slices
1 – In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
2 – In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
3 – Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Makes 4 servings.
Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.
Nutritional Information Per Serving (1/4 of recipe): Calories: 157; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 28g; Fiber: 3g; Protein: 3g; Sodium: 549mg.
Tags: Cheese-Filled Polish-Style Pierogi, Cooking, CooksRecipes, Food, Meatless Monday, Onions, Pierogi, recipes, Sour cream, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is – Cheese-Filled Polish-Style Pierogi. I’ve chosen the version of this recipe from the CooksRecipes website. The Cooks site has a large selection of recipes to please all tastes and cuisines, check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Cheese-Filled Polish-Style Pierogi
Serve pierogi warm topped with sour cream and caramelized onions.
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, cut in pieces
1 large egg, at room temperature
1 egg yolk, at room temperature
1/2 cup reduced fat milk, at room temperature
2 tablespoons sour cream, at room temperature
1 – For Filling: Combine all ingredients and refrigerate until ready to assemble pierogi.
2 – For Dough: Combine flour, salt and butter in food processor fitted with a plastic blade.
3 – In a separate bowl, blend together egg, egg yolk, milk and sour cream. Add to flour mixture and process until dough cleans sides of bowl and sticks together (it will be slightly sticky). Remove, shape into a ball, wrap in plastic and chill 3 hours or overnight.
4 – Cut dough into thirds; roll each section out on floured surface into 12 inch round. Cut each round into eight 3 inch dough circles. Moisten outer edges of each dough circle with water; place 2 teaspoons filling on each and fold dough over. Seal edges by pressing gently with the back of a fork.
5 – In large pot, bring 12 cups salted water to boil. Add 12 pierogi at a time, reducing heat to a gentle boil; cook 5 minutes, or until pierogi float to the surface. Remove with a slotted spoon, drain on paper towel and transfer to serving dish. Repeat with remaining pierogi.
6 – Serve warm topped with sour cream and onions sautéed in butter until golden brown.
Makes 4 servings.
Tags: Asparagus, Asparagus Pasta, Cooking, CooksRecipes, Food, Meatless Monday, Mushrooms, Pasta, recipes, Romano Cheese, Vegetarian, Wine
This week’s “Meatless Monday” Recipe of the Week is Asparagus Pasta. There’s many versions of this recipe online but I’m going with this one off the CooksRecipes website. The Cooks website has a great selection of recipes to please all tastes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Sautéed mushrooms, green onions, garlic, olives, tomatoes and asparagus in a Marsala wine sauce, tossed with fusilli pasta, garnished with freshly grated Romano cheese.
1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups vegetable stock
1/2 cup Marsala wine
Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces dry fusilli pasta, cooked according to package directions
Freshly grated Romano cheese
1 – In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
2 – Add cooked asparagus and dry spices, stirring constantly.
3 – Add Marsala wine to flash point, then add vegetable stock.
4 – Add cornstarch slurry to thicken.
5 – Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.
* Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 319 calories, 8.23 grams protein, 28.16 grams carbohydrate, 3.75 grams fiber, 18.3 grams fat, 5.59 milligrams cholesterol, 480 milligrams sodium.
Tags: Cabbage, Cooking, CooksRecipes, Food, recipes, Slaw, Spices, Splenda, Sweet 'n Sour Slaw
Just wanted to pass along a perfect Slaw for the Spring Season, Sweet ‘n Sour Slaw. It’s from the CooksRecipes website which has a large selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Sweet ‘n Sour Slaw
This snappy cabbage slaw has a sweet, tangy dressing flavored with mustard and celery seeds.
1/2 cup Splenda® Granulated No Calorie Sweetener
1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper
1 – In a jar with lid, combine Splenda® Granulated Sweetener, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2 – In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.
Makes 6 servings.
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: Bean and Pasta Soup, Beans, Cooking, CooksRecipes, Food, Ground Beef, Pasta, recipes, Soup, Soup Special of the Day, Spices
For this week’s Soup Special of the Day – Bean and Pasta Soup. You can find this recipe on various sites but I went with the one on the CooksRecipes website. The Cooks site (http://www.cooksrecipes.com/index.html) has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy.
Bean and Pasta Soup
Warm up with this simmering sensation, each spoonful is filled with flavor.
1 1/2 pounds lean ground beef
6 cups beef broth
1 (11.5-ounce) can vegetable juice
1 (28-ounce) can whole tomatoes, undrained
1 (6-ounce) can tomato paste
1 1/2 cups chopped peeled onion
1 1/2 cups chopped celery
1 1/2 cups grated carrot
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can navy beans, drained
1/4 cup lemon juice
1 clove large garlic, crushed
2 teaspoons Italian seasoning
1 teaspoon salt
1 pound small pasta, such as macaroni or rotini
1 – Brown beef in a large stockpot, about 5 minutes; drain.
2 – Add beef broth and vegetable juice. Stir in whole tomatoes, tomato paste, onion, celery, carrot, kidney beans, navy beans, lemon juice, garlic, Italian seasoning and salt. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes.
3 – Add pasta and simmer another 10 to 15 minutes or until pasta is almost tender. Serve hot.
Makes 12 servings.
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.