Tofu Cream Dressing

Ingredients:
1/2 lb (225 g) of soft or silken tofu (one half tub)
2 tbsp (30mL) lemon juice
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/4 tsp (2g) salt (for cooking tofu)
Instructions:
If you are on a special diet, this may be helpful.
Use the dressing like any other for salads, etc.
Corn-Free, Dairy-Free, Egg-Free, Low-Fat,
Low-Sodium, Wheat-Free
Boil 2 cups (480mL) of water with 1/4 tsp (2g)
salt. Drop in tofu and return to boil. Remove
from heat and allow to stand for 2 minutes.
Place the block of partially cooked tofu,
lemon juice, and 1/4 tsp salt (2g) i
n a blender or food processor and
blend until smooth. Chill until used.
Makes 8 servings.
* Allergy notes:
People following a corn-free diet should avoid
iodized salt since it contains dextrose, which
should be avoided by those allergic to corn.
Nutrition Facts:
Calories: 18, Protein: 2 g, Fat: 1 g,
Carbohydrates: 1 g, Sodium: 136 mg,
Cholesterol: 0 mg

Beef Tips & Mushrooms

2 pounds stew beef, cut in 1 in. cubes
1 envelope Onion Soup Mix
1 can Mushroom Soup
1 can whole mushrooms, drained
1/2 cup Red Wine

Combine all ingredients in crockpot; mix well. Cover and cook on low 7 to 9 hours. Serve over egg noodles or rice.

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

Classic Green Bean Bake

Recipe By : Campbell’s Best-Ever Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Side Dish
Vegetables Christmas
Thanksgiving

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Campbell’s condensed Cream of Mushroom
soup
1/2 cup milk
1 teaspoon soy sauce
Dash pepper
2 9 oz. pkgs. frozen green beans — cooked and drained
OR 2 {16 oz.} cans green beans, drained
1 2.5 oz. can French fried onions

* In 1 1/2-quart casserole, combine soup, milk, soy sauce, and pepper. Stir in
green beans and 1/2 can onions.
* Bake at 350 degrees for 25 minutes or until hot and bubbling; stir.
* Top with remaining onions. Bake 5 minutes more.

Turkey Stuffed Cabbage

Serves: 5

1 head cabbage
1/2 lb. lean ground beef
1/2 lb. ground turkey
1 small onion, minced
1 slice stale whole wheat bread, crumbled
1 tablespoon lemon juice
1/4 cup water
1/8 teaspoon black pepper
1 can (16 oz.) diced tomatoes

1. Rinse and core cabbage. Carefully remove 10 outer leaves, place in
saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain
cooked cabbage leaves on paper towels.
2. Shred 1/2 cup of raw cabbage and set aside.
3. Brown ground beef and turkey and minced onion in skillet. Drain fat.
4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in
mixing bowl.
5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can
to meat mixture. Mix well; then place 1/4 cup filling on each cabbage leaf.
Place folded side down in skillet.
6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover
and simmer about 1 hour (or until cabbage is tender), basting occasionally.
7. Remove cabbage rolls to serving platter, keep warm.
8. Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add
to vegetables and liquid in skillet and cook, stirring occasionally, until
thickened and clear. Serve over cabbage rolls.

NUTRITION INFO (per 2-roll serving)
Calories: 269.3
Fat: 10.2 g
Carbohydrates: 24.2 g
Protein: 23.7 g

Edible Crawlies for Kids

Halloween Recipes

————————————————————

Usually ants, beetles, and other creepy crawlies are not welcome in the kitchen. But that’s not the case with these fun snacks. Grab the kids and eat some bugs!

Note: Where peanut butter is used in these recipes for “gluing” edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.

Ants in the Sand

graham crackers, crushed
chocolate sprinkles
snack sized resealable plastic bags

To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form.

Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.

Bugs on a Log

celery stalks
peanut butter
raisins

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.

Cookie Spiders

black or chocolate licorice twists
fudge sandwich cookies
chocolate frosting
red cinnamon candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

Muenster Beetles

crunchy chow mein noodles
muenster cheese (or other soft block cheese)

Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.

Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozerella.

Peanut Butter Caterpillars

bananas
peanut butter
grapes
chow mein noodles

Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

Chicken Breasts with Mushroom Sauce
 
INGREDIENTS:
8 whole chickens breasts, skinned and boned
  Sauterne wine
  Margarine or butter
2 (10-3/4 ounce) cans cream of mushroom soup
1/4 cup sherry
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
10 large fresh mushrooms, sliced

TO PREPARE:

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. 

Drain breasts and brown in margarine or butter. 

Mix mushroom soup, sherry, sour cream, salt, pepper and garlic powder for sauce. 

Heat.  Put breasts in 9 x 13 pyrex dish and cover with sauce. 

Sauté sliced mushrooms in butter and place on top of breasts and sauce. 

Heat at 350 degrees until bubbly.
Note: May be made a day ahead.  Great served with wild rice.
SERVINGS:  8

Grilled Vegetable Sandwich
For the dressing:

1 c plain nonfat yogurt
3 tbs Dijon-style mustard (or french)
Freshly ground black pepper to taste
2 tbs nonfat cottage cheese
..33 tsp Tabasco sauce
2 tbs minced shallot (1 small shallot)
1 clove garlic, minced
1 tsp freshly squeezed lemon juice

Place all ingredients in blender and blend until smooth. Refrigerate, use as
mayo on sandwich.

fat=0.5
calories=32 for 4 tbs.

For the sandwich:

1 small eggplant, trimmed and cut in .25 inch rounds
1 medium yellow squash, trimmed and cut into .25 inch rounds
1 thin sliced onion
1 medium zucchini, trimmed and cut in .25 inch rounds
3 tsp Italian dressing
1/4 tsp cayenne pepper
Light vegetable oil cooking spray
2 roasted bell peppers
2 pizza dough baguettes
1 large tomato, cored and sliced
Freshly ground black pepper to taste
2 tbs chopped jalapenos pepper (1 large pepper)
8 fresh basil leaves
8 Augusta leaves

Preheat broiler.

Arrange the eggplant, yellow squash, zucchini and onion in a single layer on
a cookie sheet. Sprinkle with Italian seasonings and cayenne pepper over all
of the rounds. Spray the vegetable oil over to coat lightly. Broil the
vegetables for about 5 minutes, until brown, turn the rounds over, and brown
the other side. Remove the cookie sheet, leaving the broiler on.

Quarter the roasted bell peppers.

Cut each of the baguettes in half lengthwise and scoop out the soft inner
dough. Place them onto the broiler rack and toast for 2 minutes per side.

Put a few slices of tomato into the well the bottom of each baguette. Dust
with black pepper and jalapenos pepper.

Place 4 basil leaves, 4 Augusta leaves and 4 pieces of roasted pepper onto
each baguette. Layer slices of eggplant, yellow squash, zucchini and onion.
Coat the inside of the remaining half of each baguette with
the dressing and place it on top of the vegetables. Cut each baguette into 3
sandwiches.

Serves 6
Fat=3.2
Cal=258

Recipes - Parmesan Eggplant Recipe

50 ml vegetable oil 1/4 cup
1 medium eggplant, peeled & sliced 1
375 ml ricotta cheese 1 1/2 cup
375 ml tomato sauce 1 1/2 cup
1 clove garlic, minced 1
2 ml dried oregano 1/2 tsp
125 ml seasoned bread crumbs 1/2 cup
30 ml parmesan cheese, grated 2 tbsp

In a large skillet; heat oil. Add eggplant and cook for 2 to 3 minutes on each side until tender. Remove and drain on paper towels.
Place half of eggplant slices in greased baking dish. Spoon half of ricotta cheese over.

In a small bowl; combine tomatoe sauce, garlic and oregano. Pour half of sauce mixture over cheese.

In separate small bowl; combine bread crumbs and parmesan cheese. Sprinkle half over top of sauce mixture. Repeat layers.

Bake in preheated 350 F (180 C) oven for 30 minutes.

Serves 6

PICKLED VEGETABLE SALAD

1 jar (9 3/4 ounces) pickled garden salad mix, well drained
1 jar (6 ounces) marinated artichoke hearts, undrained
1 jar (4 1/2 ounces) whole mushrooms, drained
1 can (3 1/4 ounces) pitted ripe medium olives, drained
1/3 cup tomato sauce
3 tablespoons thinly sliced green onion
2 tablespoons lemon juice
1 1/2 teaspoons sliced pimento
1 teaspoon sugar
dash of garlic salt

In a 1 1/2 quart glass bowl, combine garden salad mix, artichokle
hearts with liquid, mushrooms, olives, tomato sauce, green onions,
lemon juice, pimento, sugar and garlic salt.
Stir until well mixed.
cover and chill at least 6 hours or up to wr hours, stirring several
times.
To serve, drain and transfer vegetables to a glass or ceramic serving
dish.
Serve with picks.