“Meatless Monday” Recipe of the Week – BUTTERNUT SQUASH CROSTINI

February 12, 2018 at 6:06 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – BUTTERNUT SQUASH CROSTINI. I love Butternut Squash and this is a fantastic appetizer using the Butternut Squash. Only 30 calories and 5 carbs per serving! You can find this recipe at the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Delicious and Diabetic Friendly Recipes, so check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BUTTERNUT SQUASH CROSTINI
Ingredients

8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves

Directions

1 – Cut each piece of toast into quarters for a total of 32 pieces.
2 – Combine squash, cheese, maple syrup and thyme in medium bowl.
3 – Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.

Recipe Yield: Yield: 32 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 30
Fat: 1 grams
Sodium: 65 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/butternut-squash-crostini

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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

“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 – 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

“Meatless Monday” Recipe of the Week – Winter Vegetable Hash

January 1, 2018 at 7:21 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Winter Vegetable Hash. The perfect Winter Dish, Winter Vegetable Hash. With these Vegetables and Spices you’ll never miss the meat! You can add your own favorite Vegetables and Spices if you like. Enjoy and Eat Healthy in 2018!

Winter Vegetable Hash

Ingredients
3 tablespoons extra light olive oil
2 tablespoons light butter
1 pound Yukon Gold potatoes, diced
1 carrot, chopped
1 parsnip, chopped
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
2 teaspoons ground roasted cumin
1 teaspoon ground nutmeg
1 pinch sea salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Directions
1 – Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, carrots, parsnips, mushrooms, pepper, squash, and shallot. Season with garlic powder, cumin, nutmeg, sea salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2 – Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

“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

“Meatless Monday” Recipe of the Week – Spanish Vegetable Medley

December 18, 2017 at 6:30 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spanish Vegetable Medley. Made with Potatoes, Carrots, Green Peas, Artichokes, and more! A stew that pleases and you’ll never miss the meat! You can find this recipe at one of my favorite recipe sites, CooksRecipes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Spanish Vegetable Medley

This light stew (menestra de verduras) has many regional variations, and it can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Artichokes, peas, asparagus, and parsley make this a very springlike stew. Make sure to enjoy the wonderful aroma. Serve with a crusty bread and the colorful salad.

Recipe Ingredients:
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
12 stalks slender asparagus, bottoms trimmed, and cut into 1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas (you can use fresh once they’re in season)
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Cooking Directions:
1 – Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
2 – Add the potatoes, carrots, mushrooms, 2 cups water, and paprika. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until tender-crisp, about 10 minutes.
3 – Stir in the artichoke hearts, peas, and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat for 5 minutes longer. If time allows, let the stew stand for an hour or so before serving. Heat gently as needed; taste and correct the seasonings and add just a bit more water if needed.

Makes 6 servings.

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

“Meatless Monday” Recipe of the Week – Baked Mushroom Parmesan

December 11, 2017 at 6:46 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Baked Mushroom Parmesan. Portabella Mushrooms, Tomato Pasta Sauce, Basil Leaves, Shredded Mozzarella Cheese, and Parmesan Cheese are the main ingredients in this dish. With these meaty Portabella Mushrooms you’ll never miss the “Meat”. It’s from one of my favorite sites, CooksRecipes. Be sure to check the Cooks site out for any recipe you are looking for. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Baked Mushroom Parmesan

Recipe Ingredients:
4 large Portabella mushrooms
2 tablespoons olive oil
1 cup tomato pasta sauce – divided use
4 fresh basil leaves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 cup (4 ounces) shredded part skim mozzarella cheese
1/4 cup (1 ounce) freshly grated Parmesan cheese

Cooking Directions:
1 – Heat oven to broil, with top rack about 4-inch from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9-inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes
2 – Remove mushrooms from baking dish, drain excess liquid.
3 – Reduce oven temperature to 400°F (205°C).
4 – Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and Parmesan.
5 – Bake 5 to 10 minutes, until the cheese begins to brown. Remove and serve.
Makes 4 servings.

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

“Meatless Monday” Recipe of the Week – Pronto Poach Vegetable MONDAY

December 4, 2017 at 6:26 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a – Pronto Poach Vegetable. Poached Egg Italian Style,  Vegetables, and Seasoned Yogurt make up this week’s Recipe. It’s from the CooksRecipes website. Check out the Cooks site for any recipe you may be looking for. They have Recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Pronto Poach Vegetable

An economical, fast and easy main dish of poached eggs served over Italian-style vegetables and topped with seasoned yogurt.

Recipe Ingredients:

1 (10-ounce) package frozen Italian-style vegetables with sauce
2/3 cup water
4 large eggs
1/4 cup plain low-fat yogurt
1/2 teaspoon Italian salad dressing mix

Cooking Directions:

1 – Microwave vegetables according to package directions. Set aside. Keep warm while poaching eggs.

2 – Pour water into l-quart bowl or baking dish. Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1-1/2 to 3 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Lift out with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.

3 – Spoon 3/4 cup of the reserved vegetables on each of 2 serving plates. Top each with 2 of the poached eggs. Stir together yogurt and salad dressing mix until well blended. Spoon 1 tablespoon of the yogurt mixture over each egg.

Makes 2 servings.

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

“Meatless Monday” Recipe of the Week – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

November 27, 2017 at 6:04 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread. Grilled Tofu seasoned with Granulated Garlic, Hungarian Paprika, and Ground Cumin. Serve with Chimichurri Sauce and Grilled Garlic Bread. The recipe is from the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cook’s site has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy!

 

Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Recipe Ingredients:

Chimichurri Sauce:
2 cups lightly packed chopped parsley
4 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
1/4 cup of vegetable or olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons lemon juice

Cumin Rub:
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika or Hungarian paprika
1/2 teaspoon ground cumin
1 pound water-packed extra-firm tofu, cut in half lengthwise
olive oil

Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut 3/4 to 1 inch thick
4 large cloves garlic, peeled and cut in half
extra virgin olive oil

Cooking Directions:

1 – For Chimichurri Sauce: Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
2 – For Cumin Rub: Combine the garlic, paprika and cumin; mix well. Set aside.
3 – Cut the tofu in half lengthwise to make 2 “steaks” about 3/4-inch thick. Brush lightly with olive oil. Press the Cumin Rub into both sides of the tofu steaks.
4 – Place tofu steaks in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3 to 4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3 to 5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread
5 – For Grilled Garlic Bread: Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub 1 side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.

Makes 4 servings.
http://www.cooksrecipes.com/mless/grilled_tofu_with_chimichurri_sauce_and_grilled_garlic_bread_recipe.html

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