Easy Recipes: One-Dish Dinners

May 23, 2017 at 5:32 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Easy Recipes: One-Dish Dinners. Delicious and Diabetic Friendly recipes like; Chicken and Cornmeal Dumplings, No-Fry Shrimp Stir-Fry, and Hearty Pork-Beer Stew. Find these recipes and more at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Easy Recipes: One-Dish Dinners

These yummy one-dish recipes are super easy to prepare and even easier to clean up. Made with a diabetic menu in mind, our meal-in-a-bowl recipes are nutritious and tasty, perfect for dinner tonight.

 

 

Chicken and Cornmeal Dumplings

This easy slow cooker meal is packed with protein — and flavor. Chicken, corn, and carrots simmer with yummy spices, while homemade cornmeal dumplings make this one-pot meal extra tasty……

 
No-Fry Shrimp Stir-Fry

The secret to super easy stir-fry? A microwave. This delicious, diabetes-friendly recipe turns six ingredients into a quick weeknight meal in minutes……..

 
Hearty Pork-Beer Stew

With big chunks of sweet potatoes and apples in a beer broth, this main-dish stew with less than 30 grams of carb per serving is perfect for chilly evenings…….

 
* Click the link below to get all the – Easy Recipes: One-Dish Dinners
http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/easy-recipes-one-dish-dinners

Healthy Asian Recipes

April 21, 2017 at 5:08 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Asian Recipes. Delicious and healthy Asian inspired recipes like; Moo Shu Vegetables, Vietnamese-Style Beef and Noodle Broth, and Sichuan-Style Chicken with Peanuts. Find these and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

 
Healthy Asian Recipes
Find healthy, delicious Asian recipes including Asian soup, dumpling, rice and noodle recipes. Healthier Recipes, from the food and nutrition experts at EatingWell.

 

 

 

Moo Shu Vegetables
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired…….

 
Vietnamese-Style Beef and Noodle Broth
Inspired by pho—a traditional Vietnamese soup—this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side…..

 
Sichuan-Style Chicken with Peanuts
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef’s knife……..

 

 
* Click the link below to get all the Healthy Asian Recipes
http://www.eatingwell.com/recipes/17905/cuisines-regions/asian-food/

Best Slow-Cooker Soups and Stews

February 22, 2017 at 6:27 AM | Posted in cooking | Leave a comment
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It’s Comfort Food Heaven from the My Recipes website, Best Slow-Cooker Soups and Stews. Delicious home cooked meals made the easy way, with your slow-cooker! Below are some of the delicious recipes you’ll find. So be sure to visit one of my favorite recipe sites, My Recipes (http://www.myrecipes.com/) Enjoy and Eat Healthy!

 

 

 

Best Slow-Cooker Soups and StewsMY RECIPES
Make a meal that feeds a crowd with these satisfying slow-cooker soup and stew recipes. These recipes feature the best flavor combinations that really meld together and fully evolve when cooked low and slow. The best part about these recipes is that once you prep, you’re done! Let the slow-cooker do the work and you’ll have dinner ready as soon as you get home in the evening. What could be simpler than that?

 

 

 

* Beef Marsala Stew
This is an ideal recipe for the slow cooker, where gentle, prolonged cooking turns tough beef into tender bites. Serve the stew over a mound of Fluffy Mashed Potatoes…..
* Slow Cooker Chicken, Bacon, and Potato Soup
This soup is perfect for ushering in fall: It’s hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn’t feel too heavy. Pair it with a slaw or kale side salad and crusty whole-grain bread for a light, satisfying dinner. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours; though you won’t be able to leave the soup unattended all day, this still offers the benefit of hands-free, fuss-free cooking. Either baby red, Yukon Gold, or fingerling potatoes will work well here, as they’ll maintain their shape nicely during cooking…….
* Chicken and Cornbread Dumplings
Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-chicken-packed stew with cornbread dumplings…..
* Slow-Cooker Recipe: Classic Beef Stew
Just like Mom used to make, our beef stew is packed with hearty chunks of meat and an array of vegetables. Be sure to have plenty of bread on hand to sop up the savory gravy…..

 

 

One of America’s Favorites Chicken and Dumplings

May 9, 2016 at 4:48 AM | Posted in One of America's Favorites | Leave a comment
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Chicken and dumplings

Chicken and dumplings

Chicken and dumplings is a dish which consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling in this context is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either formed into a ball, rolled out flat or dropped.

It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Chicken and dumplings as a dish is prepared with a combination of boiled chicken meat, broth produced by boiling the chicken, multiple dumplings, and salt and pepper for seasoning. In some areas, this meal is known as chicken and sliders.

The name of the dish is sometimes printed on menus as “chicken n dumplings”, “chicken ‘n’ dumplings”, or “chicken-n-dumplings”. “Dumplings” is sometimes spelled “dumplins” in this context.

 

 

Chicken and dumplings with vegetables

Chicken and dumplings with vegetables

Various commercial preparations of chicken and dumplings are available, including canned and frozen versions of the prepared dish. Frozen raw dumplings, typically very flat strips about 1×4 inches, can be cooked in any broth. The consistency of the prepared dish, whether homemade or purchased, varies from a thin soup to a very thick casserole-like consistency, easily eaten with a fork. Thicker preparations are made by boiling the dumplings longer and/or adding flour or another thickening agent directly to the broth. Flour tortillas or canned biscuits, rolled thin on a floured surface, cut into strips, are a quick and easy substitute for homemade dough. Butter may be added to the recipe for added richness. Since chicken meat would become dry and tough if it is boiled long enough to cook the dumplings and thicken the broth, the chicken or parts are removed from the broth before adding the dumplings. While the dumplings are cooking, the meat is separated from the bones. When the dumplings are done and the broth seasoned and thickened, the chicken is returned to the broth. The dish is then ready to be served, but may be kept on low heat so as to not further cook the chicken.

 

 

Chicken and Dumplings

Chicken and Dumplings

Although the dumpling has been around for many generations, each culture has its own way of individualizing the basic dumpling recipe. There are other international versions of chicken and dumplings. For instance, the Chinese culture has the wonton, which is similar to the chicken and dumplings dish as we know it today. Additionally, the Iranian-Jewish dish, called gondi, includes matzah ball dumplings, which are also common in Central European food.

Since the creation of the dumpling, various meats aside from chicken have accompanied it, such as beef, lamb and pork.

 
A variant known as “chicken and pastry” or simply “chicken pastry” features wide, flat noodles rolled from biscuit dough. Where such a distinction is made, it is sometimes considered a different dish from “chicken and dumplings”, which is known for small balls of dough rather than flat strips. In the Appalachian region of the United States, this preparation is called chicken and slicks.

Chicken and Dumplings

April 12, 2012 at 5:11 PM | Posted in chicken, Food | Leave a comment
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Today’s Menu: Chicken and Dumplings

Well it was my first attempt to make Chicken and Dumplings and if I do say so myself they turned out pretty tasty! I come from a long line of Chicken and Dumplings makers. My Grandmother, Ida, made the most delicious Dumplings ever! Big and fluffy melt in your mouth Dumplings. Then my Mom took over the as Dumpling maker and her’s are just as good! Mine for a first attempt wasn’t nearly as good as any of theirs but they weren’t too bad at all. I used Bisquick Heart Smart Mix for the Dumplings and Chicken Breasts as my Chicken. To make the Stew I boiled the Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked I removed it from the pot and roughly shredded it. I returned it to the pot and added my Dumplings, reducing the heat, that I had made while the Chicken was boiling. I boiled the two together uncovered for 10 minutes and then another 12 minutes covered until they were done. Practice makes perfect so I’ll be making them again. I left the recipe for the Dumplings at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Sliced Mangos.

Dumplings

Ingredients:

2/3 Cup Bisquick Heart Smart Mix
3 Tbsp Fat Free Skim Milk, I actually used about 3 1/2 to 4 Tbsp

Directions:

*Stir Ingredients until soft dough forms.
*Drop by spoonfuls into boiling stew; reduce heat.
*Cook uncovered 10 minutes; cover and cook 10 minutes or until done.

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