Archive for July, 2016


 

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 55 mins

Servings: 8

Ingredients

  • 1 tablespoon oil, olive
  • 1 medium onion(s), chopped
  • 1 stalk(s) celery, sliced
  • 1 medium carrot(s), chopped
  • 1 teaspoon garlic, minced
  • 3 can(s) broth, chicken, less sodium, 14 ounces each
  • 2 cup(s) squash, butternut, cut-up, peeled, and seeded
  • 14 1/2 ounce(s) tomatoes, fire-roasted, diced, or diced tomatoes, undrained
  • 1 can(s) beans, white kidney, 15-19 ounces, rinsed and drained
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup(s) broccoli florets
  • 1 tablespoon oregano, fresh, or 2 teaspoons dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, black
  • cheese, shredded Parmesan

Recipe Tip:

Slow Cooker Version: Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

Preparation

  1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
  2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

Nutritional Info (Per serving):

Calories: 92, Saturated Fat: 0g, Sodium: 641mg, Dietary Fiber: 4g, Total Fat: 2g, Carbs: 16g, Cholesterol: 0mg, Protein: 6g

Diabetic Exchanges:

Vegetable: 1, Starch: 0.5, Lean Meat: 0.5, Carb Choices: 1

Recipe Source: Diabetic Living

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Prep Time: 20 mins

Cook Time: 12 mins

Total Time: 32 mins

Servings: 2

Ingredients

  • 2 tablespoons scallion(s) (green onions), finely chopped
  • 1 1/2 teaspoon ginger, fresh, grated
  • 3 clove(s) garlic, minced
  • 3 teaspoons oil, olive, divided
  • 1/8 teaspoon salt
  • 2 chicken breasts, skinless, boneless halves
  • 2 ounce(s) rice noodles, dried
  • 1/2 cup(s) carrot(s), chopped
  • 1/2 teaspoon lime peel, finely shredded
  • 1 tablespoon lime juice
  • 2 tablespoons nuts, peanuts, coarsely chopped
  • 1 1/2 tablespoon cilantro

Recipe Tip:

Broiler Directions: Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once. Slice as directed.

Preparation

  1. For rub, in a small bowl, combine green onion, ginger, garlic, the 1 teaspoon oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.
  2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170°F), turning once. Thinly slice chicken diagonally; set aside.
  3. Meanwhile, in a large saucepan, cook rice noodles and carrot in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the 2 teaspoons oil. Add noodle mixture and cilantro; toss gently to coat.
  4. Divide noodle mixture between two individual bowls; arrange chicken slices on noodle mixture. Sprinkle with peanuts. Serve immediately.

Nutritional Info (Per serving):

Calories: 396, Saturated Fat: 2g, Sodium: 369mg, Dietary Fiber: 3g, Total Fat: 13g, Carbs: 32g, Cholesterol: 82mg, Protein: 37g

Diabetic Exchanges:

Vegetable: 0.5, Starch: 2, Lean Meat: 4.5, Fat: 1.5, Carb Choices: 2

Recipe Source: Diabetic Living

This is really good from Epicurious and if you don’t have time or want to do the potatoes you can purchase a bag of plain “Simple” hash browns (not frozen) in store and use instead of fresh ones, works fine….
YIELD Serves 8-10
TOTAL TIME 1 hour

INGREDIENTS

    • 4 medium russet potatoes (about 2 pounds), peeled
    • 1 1/2 teaspoons kosher salt, divided
    • 3/4 teaspoon freshly ground black pepper, divided
    • 2 tablespoons vegetable oil
    • 3 tablespoons unsalted butter, divided
    • 4 medium shallots, thinly sliced
    • 6 large eggs, room temperature
    • 1 1/4 cups half-and-half
    • 1 teaspoon mustard powder
    • Pinch of grated nutmeg
    • 1 tablespoon finely chopped tarragon
    • 5 ounces Fontina cheese, grated (about 1 1/2 cups)
    • 4 ounces fresh goat cheese, crumbled (about 3/4 cup)
    • 1/2 bunch asparagus (about 1/2 pound), ends trimmed
  1. Special Equipment:
    • A 10-inch cast-iron skillet

PREPARATION

    1. Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
    2. Heat oil and 2 Tbsp. butter in a 10″ cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
    3. Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
    4. Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
    5. Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
Do Ahead:
Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.

Found this on Yummly and is it ever good

Ingredients

  • 2 eggs, small to medium size
  • 1 ripe avocado
  • 2 slices bacon, diced (optional)
  • 1 green onion, diced
  • Unprocessed salt and pepper to taste

Instructions

  1. Heat the oven to 350 degrees. Slice the avocado in half.
  2. If necessary, scoop out each avocado hollow so it’s about the size of the egg. Oh, and eat the scoopings! Place the avocados in a baking dish so they’re level, stable, and they don’t tip.
  3. Break two eggs carefully into the hollows. Suggest you poke the yolks with a knife to break them, so the egg will cook faster and more evenly.
  4. Bake until whites are set and yolks are still runny, about 10 to 12 minutes. If you prefer a hard cooked egg, bake about 15 -20 minutes. If your eggs or avocado are chilled, allow for a longer baking time.
  5. Fry 2 slices of chopped bacon, if using.
  6. Remove from oven. Garnish with green onion and bacon, if using. Enjoy
Ingredients
  • 1 pound  potatoes peeled and sliced into ¼” rounds
  • 8 ounces Brussels sprouts, halved
  • 1 cup of very fine chopped sweet vidalia onion
  • 1 clove garlic
  • 1-2 teaspoons butter, for greasing pan
  • salt and pepper
  • ¾ cup heavy cream
  •  1/2 cup crumbled bacon bits  ( I usually fry  bacon nite before and break into crumbs)
  • 1 cup shredded Gruyere
Instructions
  1. Preheat oven to 400 degrees F. Rub the inside of an 8- by 11-inch baking pan with the clove of garlic and then grease well with the butter.
  2. In a pan of salted water, cook the potatoes until just  barely tender. Check using the toothpick and if goes thru and comes out clean it is done (do not overcook until mushy). Drain well.
  3. Layer the cooked potatoes, onions and the halved Brussels sprouts, seasoning well with salt and pepper. Pour cream evenly over the top of the vegetables and sprinkle the cheese and bacon bits on top.
  4. Bake for 20 minutes, or until golden and bubbly.
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