Carnival of the Recipes #151 - Special Diet Edition

The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.

Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.

To learn more about future recipes carnivals visit here.

A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.

Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.

Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.

Famous Recipes cooks up Low-Fat Roasted Cauliflower

Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot

Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.

Roasted Corn And Green Chile Soup. 

Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.

Christmas In July - Christmas Recipes July 22, 2007

This Week’s Christmas in July Edition of the Carnival of the Recipes is being hosted at Christmas Recipes

This very special Christmas-themed Recipe Carnival provides some absolutely amazing Holiday Recipes.

Tender Meatballs in Mushroom Gravy

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                 lb  beef lean ground
  4                     bread slices
  1                tsp  salt
     1/4           tsp  black pepper
  1                 tb  dried minced onion
  1                can  golden mushroom soup
     1/3             c  water

Pull apart bread into small, dime-size pieces.

Combine ground beef, bread, salt, pepper, and minced onion in a large mixing bowl.

 Using a spoon, scoop out rounds of meat mixture, or shape into several round, 2-inch balls by hand.

 Brown meatballs in a hot skillet using a small amount of butter or oil.

 Turn them occasionally so all sides are browned.

 Place meatballs in a crockpot. Add soup and water.

 Cook on low for 6 to 12 hours, high for up to 6 hours.

Per Serving (excluding unknown items): 67 Calories; 1g Fat (12.3% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 668mg Sodium.  Exchanges: 1 Grain (Starch); 0 Fat.

April Fools Carnival of the Recipes

The April Fools Carnival of the Recipes comes with a special surprise. The carnival is hosted at Blog of the Day Awards located at April Fools Day Carnival of the Recipes

Every participant in this week’s Carnival of the Recipes is hereby awarded the Blog of the Day Award for April 1, 2007. To get the Award Code you can visit the Award Code Page

Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors.

Some featured Recipes include: Crock Pot Chicken Wild Rice Soup posted at Chicken Recipes Heavenly Hots posted at Pancake Recipes Buffalo Chicken Wings posted at Chicken Recipes Slow Cooker Barbecued Turkey Sandwich posted at Slow Cooker Recipes. Tailgate Potato Salad posted at Famous Recipes Fruit and Nut Easter Eggs Huckleberry Merlot Sauce posted at Diabetic Recipes Basic Fried Chicken Recipe posted at Famous Recipes

Next Week’s Carnival will be hosted at Diabetic Recipes and will have a theme of both Diabetic Recipes and Easter Recipes

Diabetic Recipes

“Diabetic Recipes - Recipes of Diabetic Meals” recently featured the Diabetic Recipes Carnival of the Recipes.

Slow Cooker Mexican Beef Stew

2 pounds beef stew meat
1 can (28 ounces) whole tomatoes, undrained
1 cup frozen small whole onions, (from 1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn whole kernel corn with red and green
peppers, drained

1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-
quart slow cooker.

2. Cover and cook on low heat setting 9 to 11 hours or until beef is
tender.

3. Stir in taco seasoning mix, using wire whisk. Stir in black beans
and corn. Cover and cook on high heat setting 15 to 30 minutes or
until thickened.

Makes 6 servings

Fresh Vegetable Antipasto - 7g Carbs, 2g Fiber

Makes 4 servings
Low cholesterol and Diabetic

1 8-oz (240 g) red bell pepper
12 pencil-thin asparagus spears, about 4 oz (20 g)
total, woody ends removed
4 oz (120 g) fresh mushrooms, cleaned
Olive oil cooking spray
3 small curls Paremesan cheese
2 Tbsp (30 ml) balsamic vinegar
Freshly ground pepper
Fresh basil for garnish (optional)

Preheat the broiler. Place the pepper under the broiler and char on all sides. Remove from oven and place pepper in a closed paper bag to sweat until cool enough to handle. Place under running cold water, slip off the skin, and remove the seeds. Cut into 1/2-inch (1.25 cm) slices. Place in an antipasto serving dish.

Place the asparagus and mushrooms on a foil-lined cookie sheet.

Lightly coat with cooking spray and broil, turning often, until
cooked al dente. Transfer asparagus and mushrooms to the antipast dish. Top with cheese curls.

Spray the venetables with cooking spray and drizzle with the
vinegar. Grate pepper on top and garnish with fresh basil,
if using.

Per serving:
33 calories (6% calories from fat), 2g protein, trace total fat
(0 saturated fat), 7g carbohydrate, 2g dietary fiber,
0 cholesterol, 5mg sodium

Diabetic exchanges: 1 vegetable

Carnival of the Recipes

is up at New Hampshire State of Mind Carnival of the Recipes #125

CARNIVAL OF THE RECIPES, NEW HAMPSHIRE Edition!! Next week, our host will be Diabetic Recipes so be sure to get your DIABETIC recipes submissions to recipe.carnival@gmail.com by 12 p.m CST Saturday.

TOASTED VEGETABLE BAGUETTE
Yield: 4 servings (1 baguette, 1/4 pound salad, 1 slice cheese each)

INGREDIENTS

- 4 (6-inch) mini-baguettes cut lengthwise
- 1 pound roasted vegetable salad, drained
- 1/4 cup chopped parsley
- 4 (2-oz) slices provolone cheese

DIRECTIONS

Preheat oven to 350 degrees F.

Open each baguette and fill with vegetable salad. Sprinkle
on 1/4 of parsley, and lay a slice of provolone cheese over
the top. Close sandwich.

Place sandwiches on a baking sheet and bake for 5 minutes,
until cheese melts.