30-Minute Beef Goulash

30-Minute Beef Goulash Serves 6 1 (16 oz pkg) refrigerated fully-cooked boneless beef pot roast with gravy 2 tbsps olive oil 2 large portobello mushrooms, chopped 1 medium onion, chopped 1 (16 oz pkg) refrigerated cooked, diced, seasoned red-skin potatoes 1 (14-1/2 oz) can of ready-to-serve beef broth 1 tsp hot paprika 1/2 tsp pepper Remove pot roast from package, reserving gravy. Cut pot roast into bite-size pieces. Heat oil in small Dutch oven over medium heat until hot. Add mushrooms and onion; cook and stir for five minutes. Add beef, gravy and potatoes to Dutch oven; stir in broth, paprika and pepper. Bring to a boil. Reduce heat to medium; cook for 10 minutes or until goulash is heated through and slightly thickened, stirring occasionally. Tip: Eight ounces baby portobello mushrooms, cut into quarters, or one cup chopped white mushrooms can be substituted for large portobello mushrooms. 259 Calories;20g Carbs;5g Fat;723mg Sodium;58mg Chol

Easy Tortellini Soup

Easy Tortellini Soup Serves 4 1 tbsp olive oil 1 small onion, chopped 1 clove garlic, minced 1 (15 oz) can diced tomatoes 2 (14 oz) cans reduced-sodium, low-fat chicken broth 1 (9 oz) pkg of fresh (refrigerated) stuffed tortellini 2 tbsps balsamic vinegar 1 cup chopped fresh spinach or 1/2 cup frozen chopped spinach Freshly ground black pepper Heat oil in a large soup pot over medium-high heat. Add onion; cook, stirring, until softened. Add garlic; cook, stirring, for 30 seconds. Pour in tomatoes and their liquid and broth; bring to a boil, then let simmer for 10 minutes, stirring occasionally. Add tortellini; cook until tortellini are heated through, about 3 minutes. Stir in vinegar and spinach; cook until spinach wilts and is heated through. Add pepper to taste. Ladle into bowls. 207 Calories;10g Protein;23g Carbs;9g Fat;83mg Chol;640mg Sodium;3g Fiber

Taco Rice Bake

Taco Rice Bake 16 ozs ground 90% lean turkey or beef 1 cup finely chopped onion 2 cups (16 oz can) tomatoes, chopped and undrained 1-1/2 cups cold cooked rice 2 tsps JO's Taco Seasoning 1/2 cup plus 1 tbsp (2-1/4 oz) shredded Kraft reduced-fat Cheddar cheese 1-1/2 cups finely shredded lettuce 6 tbsps Land O'Lakes no-fat sour cream Preheat oven to 350 deg F. Spray an 8- by 12-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in undrained tomatoes, rice and JO's Taco Seasoning. Lower heat and simmer 5 minutes. Spread mixture into prepared baking dish. Bake for 15 minutes. Evenly sprinkle Cheddar cheese over top. Continue baking for 6 to 8 minutes or until cheese melts. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. When serving, top each with 1/4 cup lettuce and 1 tablespoon sour cream. Serves 6 220 Calories;8g Fat;19g Protein;18g Carbs;314mg Sodium;2g Fiber

Famous Recipes - Boston Market's Sweet Potato Casserole

Boston Market's Sweet Potato Casserole 3 large sweet potatoes 1 cup sugar 2 eggs 1 stick butter, softened 1 tsp. vanilla extract Crunch Topping: 1/3 cup melted butter 1/3 cup flour 1 cup brown sugar 1 cup chopped pecans 1 tblsp. cinnamon Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes

Scallops Wrapped in Bacon

Scallops Wrapped in Bacon Ingredients 3 tablespoons teriyaki sauce 2 tablespoons brown sugar 1-1/2 teaspoons grated fresh ginger 10 slices bacon, halved crosswise 5 large sea scallops, quartered Directions: 1. Whisk teriyaki sauce, sugar, and ginger in a small bowl until sugar dissolves. Line a jelly-roll pan with foil. 2. Place a scallop piece on one end of a bacon slice; roll bacon around scallop. Repeat with remaining bacon and scallops. Dip each in sauce and arrange rolls 1/2-inch apart on prepared pan. 3. Heat broiler. Broil rolls 6 inches from heat until bacon is lightly charred on top, 5 minutes. Discard any juices that accumulate in the pan. Turn rolls and broil until bacon is cooked through, about 3 minutes more. Insert a toothpick in each roll and serve warm. Makes 20 rolls. Nutritional facts per serving calories: 30 , total fat: 2g , saturated fat: .5g , cholesterol: 5mg , sodium: 164mg , carbohydrate: 2g , fiber: 0g , protein: 2g

Famous Recipes - 24 Hour Slaw

Famous Recipes - 24 Hour Slaw 1 head red cabbage -- shredded 2 onions -- shredded 3/4 cup sugar 1 teaspoon celery seed 1 teaspoon sugar 1 teaspoon dry mustard 1 1/2 teaspoons salt 1 cup vinegar Pour 3/4 cup sugar over cabbage and onion and toss. Bring celery seeds and remaining ingredients to a boil. Pour over cabbage and onions. Let sit for 24 hours before serving.

TERIYAKI KEBABS

TERIYAKI KEBABS INGREDIENTS - 1 pound boneless skinned chicken breasts - 2 tablespoons low-sodium soy sauce - 2 tablespoons water - 1 tablespoon Dijon-Style mustard - 2 tablespoons grated gingerroot - 2 garlic cloves - 1 tablespoon grated orange zest - 1/4 cup dry sherry DIRECTIONS Cut chicken in cubes. In a medium-size bowl, blend remaining ingredients; add chicken. Marinate at least 1 hour or preferably overnight in the refrigerator. Turn several times. Preheat broiler. Reserving marinade, thread chicken cubes on skewers. Broil about 6 inches from heat source about 3 minutes. Turn and brush with marinade. Continue broiling until all sides are cooked, 2 to 3 minutes more.

Banana Bars

Banana Bars Fiber One® cereal 1/2 cup --- sugar (use splenda, less cals and carbs)2/3 cup --- low-fat sour cream 1/2 cup --- margarine or butter, softened 2 Tbsp --- egg whites or 1/4 cup fat-free cholesterol-free egg product 2 ea --- mashed very ripe bananas 3/4 cup --- vanilla 1 tsp --- Gold Medal® all-purpose flour 1 cup --- baking soda 1/2 tsp --- salt 1/4 tsp --- Nutrition Information Amount per serving Calories65 Calories From Fat15 Total Fat1 g Saturated Fat0 g Cholestrol2 mg Sodium80 mg Total Carbohydrate13 g Dietary Fiber1 g Sugars Protein1 g Preparation Instructions Heat oven to 375 degrees. Spray square pan, 9 x 9 x 2 inches, with cooking spray. Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Beat sugar, sour cream, margarine and egg whites in large bowl on low speed 1 minute, scraping bowl occasionally. Beat in bananas and vanilla 30 seconds. Beat in flour, baking soda and salt on medium speed 1 minute, scraping bowl occasionally. Stir in cereal. Spread in pan. Bake 20 to 25 minutes or until light brown; cool. Sprinkle with powdered sugar if desired. For bars, cut into 6 rows by 4 rows.

Justin's All Purpose Marinade

Justin's All Purpose Marinade Serving Size : 6 3 Cups Dry white wine 1/2 Teaspoon Cayenne pepper 1 Teaspoon Onion powder 1/2 Cup Soy sauce 1/2 Teaspoon Garlic powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help"

Broccoli And Rice Casserole

Broccoli And Rice Casserole 2 pkg. frozen chopped broccoli, cooked 1 can cream of mushroom soup 1 1/2 c. cooked rice 1 c. grated sharp cheese 1/4 c. minced onion 1/4 c. celery, diced 1/8 c. cooking oil 1 can water chestnuts, sliced 1/4 c. mayonnaise bread crumbs Saute onion in oil and add broccoli that has been cooked. Let mixture cool. Then add rice and cream of mushroom soup. Put in baking dish; cover with bread crumbs and grated cheese. Bake in a moderate oven for about 20 minutes. Famous Recipes

Achille's Home-made Pizza with Mole Sauce

Achille's Home-made Pizza with Mole Sauce Time: 45 minutes Servings: 4 Ingredients: * 2 TB butter * 1 onion, chopped * 1 clove garlic, minced * 1 bay leaf * 6 black peppercorns * 1/2 tsp ground cloves * 1 cup tomato sauce * 1 cup chicken broth * 1/4 tsp anise seed * 1/2 tsp ground cinnamon * 1 tsp white sugar * 3 TB dried red chile pepper * 2 TB sesame seeds * 1/2 cup slivered almonds * 1 slice white bread, torn into pieces * 1-1/2 ounces Mexican chocolate, grated * 1 (4 pound) whole chicken, cut into pieces Directions: Place butter, onion and garlic in a 3-quart, microwave-safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften. Mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes. Stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.

Beef and Bean Casserole

Beef and Bean Casserole 1 lb. ground round 2 onions, finely chopped 3 cloves garlic, minced 1 lb. black beans, mashed 1 Tbs. olive oil 2 Tbs. canned chopped green chili peppers 1 Tbs. chili powder 1-1/2 tsp. ground cumin 2 cups tomato sauce 1 lb. Italian-style stewed tomatoes, very coarsely chopped 12 corn tortillas 3/4 cup shredded cheddar cheese Preheat oven to 350°F. Sauté meat, half the onion and 1 clove of garlic in a flameproof casserole over medium high heat 5 minutes, stirring frequently to break up meat, until meat loses its pink color. Drain excess fat. Stir in mashed black beans. Transfer mixture to a bowl and set aside. Wipe casserole clean. Heat the oil in same casserole over medium heat. Sauté remaining onion 3 minutes until softened. Add remaining garlic, chili peppers, chili powder and cumin. Sauté 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 cup sauce into the meat and bean mixture. Mix thoroughly. Transfer the remaining sauce to a bowl and keep warm. Dip half the tortillas, one at a time, in the hot tomato sauce until softened. Arrange tortillas in the bottom of the casserole. Spread meat and bean mixture evenly over tortillas. Repeat procedure with remaining tortillas, arranging over meat and bean mixture. Sprinkle with the shredded cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving

Acapulco Delight Taco Casserole

Acapulco Delight Taco Casserole 2 pounds ground beef 1 envelope taco seasoning -- (1-1/4-ounce) 3/4 cup water 2 jars green taco sauce -- (7-ounce) 9 flour tortillas -- (6-inch) 2 cups cheddar cheese (about 8 ounces) -- shredded 1can refried beans -- (16-ounce) 2 cups sour cream (about 16 ounces) 1/2 cup chopped green onions 1can sliced ripe olives -- (2-1/4-ounce) drained In a large skillet, brown beef; drain fat. Stir in taco seasoning and water. Add taco sauce; simmer for 5 to 10 minutes or until slightly thickened. Cover the bottom of a 13-in. x 9-in. x 2-in. baking dish with three tortillas, tearing them into pieces as necessary. Spread half of meat mixture over tortillas, then sprinkle with 1/2 cup cheese. Layer with three more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Place remaining tortillas over top; cover with remaining meat mixture and cheese. Bake at 350 degrees for 25 to 30 minutes or until heated through. Let stand a few minutes before serving

PATTYPAN (CYMLING) SQUASH CASSEROLE

PATTYPAN (CYMLING) SQUASH CASSEROLE 3 MEDIUM PATTYPAN SQUASH 1/2 CUP THICK WHITE SAUCE 1 TBSP. GRATED ONION 2 TBSP. MINCED GREEN PEPPER (OPTIONAL) 3 HARD COOKED EGGS, CHOPPED 6 SLICES COOKED BACON, DICED 1 CUP GRATED CHEDDAR CHEESE SALT AND PEPPER TO TASTE 1/2 CUP BUTTERED BRED CRUMBS (SEE NOTE) Peel and cube squash, removing seeds. Boil in just enough water to cover until tender. Drain and mash. Preheat oven to 375 degrees. Make the white sauce. Add mashed squash, onion, green pepper, eggs, bacon and 1/2 cup of cheese. Add salt and pepper. Place in ovenproof serving dish. Sprinkle with the crumbs and add remaining cheese. Bake 25 to 30 minutes. If necessary to brown surface, slide briefly uner the broiler. Yield 6 servings NOTE: To make buttered crumbs, combine 1/2 cup crumbs with 2 Tbsp. melted butter. THICK WHITE SAUCE 3 tBSP. BUTTER OR MARGARINE 4 TBSP. ALL PURPOSE FLOUR 1/4 TSP. SALT 1 CUP MILK Melt butter in saucepan or skillet over low heat. Blend in flour, salt and dash white pepper. Add milk all at once. Cook quickly, stirring constantly till mixture thickens and bubbles. If sauce cooks too long it becomes too thick and butter separates out. To repair, stir in a little more milk. Cook quickly, stirring constantly till sauce bubbles. NOTE: if using self-rising flour, omit salt.

One Skillet Pork Supper

One Skillet Pork Supper 4 pork chops (10.75 oz.) can condensed tomato soup 1/2 cup water 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 3 potatoes, quartered 4 small carrots, cut into 2 inch pieces In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes. 4 servings Calories: 281.01, Calories from Fat: N/A, Total Fat: 6.68 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 31.84 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 23.39 g, Vitamin A: N/A, Vitamin C: N/A

Tomato Carrot Muffins

Tomato Carrot Muffins 1-1/2 cups Bisquick Reduced Fat Baking Mix 1 tsp dried parsley flakes 1/4 cup Sugar Twin or Sprinkle Sweet 1/4 cup (3/4 oz) grated Kraft Fat Free Parmesan Cheese 6 tbsps skim milk 2 tsps vegetable oil 1 egg or equivalent in egg substitute 3/4 cup chopped fresh tomatoes 1/4 cup finely shredded carrots Preheat oven to 400 degs F. Spray a muffin tin with butter-flavored cooking spray or line with paper liners. In a large bowl, combine baking mix, parsley flakes, Sugar Twin and Parmesan cheese. In a small bowl, combine skim milk, vegetable oil and egg. Add milk mixture to baking mix mixture. Mix gently just to combine. Stir in tomatoes and carrots. Fill 8 muffin wells 3/4 full. Bake 15 to 18 minutes or until muffins are done. Place pan on a wire rack and allow to cool 5 minutes. Remove muffins from pan and continue cooling on a wire rack. Serves 8 124 Calories;4g Fat;4g Protein;18g Carbs;301mg Sodium;1g Fiber Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking. Arthritis Cookbook Famous Recipes

Hamburger Roundup

Hamburger Roundup Diabetes Forecast 03/04 Serves 4 4 oz uncooked shell elbow macaroni 1 lb.lean ground beef (96% fat free) 8 oz frozen pepper-onion stir-fry, thawed 1/3 cup ketchup 1/4 cup pasta water 1/4 tsp salt Cook macaroni according to pkg directions, omitting any salt or fat. Meanwhile, heat a 12 inch nonstick skillet over high heat. Add beef and cook 3 minutes or until no longer pink. Add stir-fry and cook 3 minutes or until onions are tender, stirring constantly. Stir in ketchup, remove the skillet from heat, and cover to keep warm. When macaroni is cooked, add pasta warter, drained macaroni, and salt to the beef mixture. Stir and serve. Calories 272;Fat 4g;Chol 58mg;Sodium 422mg;Carbs 30g;Fiber 2g;Protein 28g Exchanges: 1-1/2 Starch;3 Very Lean Meat;1 Vegetable Recipes

Recipes - Bickford's German Apple Pancake Recipe

Recipes Bickford's German Apple Pancake Source: Bickford's Restaurant - Braintree, Massachusetts 1/2 cup flour 1/2 cup milk 2 eggs 1 large or 2 medium size apples 2 tablespoons butter or margarine 2 tablespoons granulated sugar 1 teaspoon cinnamon Preheat oven to 400 degrees F. Mix sugar and cinnamon. Mix flour, milk and eggs together. Melt butter in cast iron skillet (this is essential). Remove from heat. Pour mixture into skillet. Peel and slice thinly the apples. Place on top of mixture. Sprinkle with cinnamon and sugar mixture. Bake 20 minutes. Serve from cast iron skillet.

Brass Key Corned Beef and Cabbage Soup

Brass Key Corned Beef and Cabbage Soup Source: Brass Key Restaurant, Milwaukee, Wisconsin 1 cup diced onion 1 cup diced carrots 1 cup diced celery Margarine (to sauté vegetables) 1 teaspoon minced garlic 1 teaspoon white pepper 2 teaspoons seasoning salt 1 gallon water plus additional water to fill soup pot if needed (divided) 3 beef bouillon cubes 3 chicken bouillon cubes 2 cups diced peeled potatoes 1 (16 ounce) can whole peeled tomatoes, crushed 1 medium head green cabbage, halved, cut into thin strips 2 cups diced cooked corned beef 1/2 cup converted rice (not quick-cooking) In 2-gallon soup pot, sauté onions, carrots and celery in margarine over medium heat until tender. Add garlic, pepper and seasoning salt, stirring well. Add 1 gallon water, bouillon cubes, potatoes, tomatoes, cabbage and corned beef. Add additional water to cover vegetables and nearly fill pot if needed. Bring to boil, cook 30 to 45 minutes, or until potatoes and cabbage are tender. Add rice and cook until done, about 2 minutes. Makes about 10 to 12 servings Recipes

Benno's Cajun Catfish

Benno's Cajun Catfish Source: Benno's, West Allis, Wisconsin 1/2 cup butter, melted Cajun seasoning to taste 7 (9 ounce) catfish fillets Brush bottom of broiler pan with some of the melted butter. Sprinkle Cajun seasoning moderately over butter. Place fish fillets into the seasoned pan. With a sharp knife, make 4 to 5 cuts in each fillet; the cuts should be 1/2 to 1 inch. Brush fillets with more butter. Place under broiler and broil 8-10 minutes or until almost done. Add more Cajun seasoning to fish in broiler then broil another 3-5 minutes or until fillets flake easily with fork and start to brown on top. Makes 7 servings

Recipes - Pie Recipes - Tropical Strawberry Pie Recipe

Recipes - Pie Recipes - Tropical Strawberry Pie Recipe Ingredients 2 cups fresh strawberries 1/2 cup sugar 4 teaspoons cornstarch 1/4 cup water 1 4-serving-size package regular coconut cream pudding mix 1-1/2 cups milk 1 8-ounce can pineapple tidbits, drained 1 9-inch baked pastry shell Sweetened whipped cream Toasted shredded coconut Directions 1. In a food processor or blender, place 1 cup of the strawberries. Cover and process or blend till finely chopped. 2. In a small saucepan, combine sugar and cornstarch. Stir in chopped strawberries and water. Cook and stir over medium heat till thickened and bubbly; cool. 3. Prepare pudding mix as directed on package using 1 1/2 cups milk. Stir in pineapple and pour into pastry shell. Halve remaining strawberries and arrange over the filling in 2 to 3 rows around the outer edge of the pie. Top pie with strawberry mixture. Loosely cover and chill 3 hours or till firm. Top each serving with whipped cream and toasted coconut. Makes 8 servings. Recipes

White Chocolate Whip

White Chocolate Whip Serves 8 3-2/3 cups nonfat ricotta cheese 2 cups water 1/2 cup fat-free, sugar-free instant white chocolate pudding mix 4 tsps grated semisweet chocolate Whisk ricotta cheese and water together until smooth. This can be done in a food processor. Add the white chocolate pudding powder and whisk until smooth. Divide between 8 dessert bowls. Sprinkle 1/2 teaspoon grated chocolate on top of each dish. Refrigerate. 114 Calories;0g Protein;5g Carbs;0g Fat;0mg Chol;0g Fiber;272mg Sodium

White Chocolate Whip

White Chocolate Whip Serves 8 3-2/3 cups nonfat ricotta cheese 2 cups water 1/2 cup fat-free, sugar-free instant white chocolate pudding mix 4 tsps grated semisweet chocolate Whisk ricotta cheese and water together until smooth. This can be done in a food processor. Add the white chocolate pudding powder and whisk until smooth. Divide between 8 dessert bowls. Sprinkle 1/2 teaspoon grated chocolate on top of each dish. Refrigerate. 114 Calories;0g Protein;5g Carbs;0g Fat;0mg Chol;0g Fiber;272mg Sodium

Famous REcipes - Caramel Pecan Squares

Caramel Pecan Squares 1 (18.25 ounce) box yellow cake mix 1 1/4 cups (2 1/2 sticks) butter, slightly softened, divided 4 cups coarsely chopped pecans 1 cup firmly packed brown sugar 1/2 cup granulated sugar 1/2 cup honey 1/4 cup whipping cream Preheat oven to 350 degrees F. Place cake mix in large bowl. Using pastry blender or fork, cut in 1/4 cup (1/2 stick) of the softened butter until mixture resembles coarse crumbs. Press into bottom of ungreased 15 x 10-inch jellyroll pan. Top with pecans. In large heavy saucepan, combine brown sugar, granulated sugar, the remaining 1 cup butter and the honey; bring to full rolling boil over medium heat, stirring constantly. Boil 3 minutes, remove from heat and stir in whipping cream until well blended. Pour hot mixture evenly over pecans. Bake for 17 to 22 minutes or until entire surface is bubbling. Cool completely and cut into bars or squares. Makes 48 bars. NOTE: Because recipe may overflow, place a sheet of aluminum foil larger than pan size on oven rack directly below rack holding jellyroll pan.

World Famous Recipes - Big Soft Pretzels

Big Soft Pretzels 1 cup whole wheat flour 1/2 cup unbleached flour 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 2/3 cup milk skim 2 tablespoons butter soft 1 egg white Salt, coarse Mix flours, baking powder, sugar, and salt in bowl. Add milk and soft butter. Mix with fork to make a soft dough. Knead 10 times. Divide dough in half. Roll half of dough into rectangle 12" x 8". Cut lengthwise into eight 1-inch strips. Fold each strip in half lengthwise and pinch edges to seal. Twist each strip into a pretzel shape. Place seam-side down on non-stick cooking sprayed baking sheet. Repeat with remaining half of dough. Beat egg white in small bowl with fork. Brush pretzels with egg and sprinkle lightly with coarse salt. Bake at 400 F. for 16-20 minutes or until golden brown. Remove with wide pancake turner and place on rack to cool. Makes 16 pretzels

Chicken Recipes - Chicken Casablanca

Chicken Recipes - Chicken Casablanca 2 tablespoons olive oil 2 large onions -- sliced 1 teaspoon fresh ginger -- grated 3 cloves garlic -- minced 3 pounds chicken pieces, skinned 3 large carrots -- diced 2 large potatoes, peeled and -- diced 2 tablespoons raisins 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon salt and pepper 1/4 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1 can (14.5 oz) chopped tomatoes 3 medium zucchini -- sliced 1 inch thick 1 can (15 oz) garbanzo beans -- drained 2 tablespoons parsley -- chopped 1/2 teaspoon cilantro Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Chicken Recipes

Pina Colada Cookies

Pina Colada Cookies 1/4 cup butter, softened 8 ounces cream cheese, softened 1 egg yolk 1/2 cup pineapple juice 1/2 teaspoon rum extract 1 (18.25 ounce) box yellow cake mix 1 cup coconut Cream butter and cream cheese in mixer bowl until light and fluffy. Blend in egg yolk, pineapple juice and rum extract. Add cake mix one-third at a time, mixing well after each addition. Stir in coconut. Chill, covered, for 30 minutes. Drop by teaspoonsful onto ungreased cookie sheet. Bake at 375 degrees F for 11 minutes or until light brown. Cool on cookie sheet for several minutes. Remove to wire rack to cool completely. Famous Recipes

Recipes - BAKED POTATO SKINS Recipe

BAKED POTATO SKINS 6 small baking potatoes (4 to 5 in. long) 1/4 cup butter or margarine 1/4 teaspoon paprika pinch of pepper Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub skins lightly with a little of the butter. Pierce potatoes in several places with a fork. Bake potatoes until tender when pierced (45 minutes to 1 hour). When cool enough to handle, cut in halves lengthwise and scoop out potato, leaving a thin shell about 1/8 inch thick. Reserve potato for other dishes. Place skins on a baking sheet. Melt butter in a small pan with paprika and white pepper. Stir. Brush insides of potato skins with butter mixture. Bake potato skins until crisp and golden (18 to 20 minutes). Extras: For variety, try adding grated Cheddar cheese, crumbled bacon, green onion, or chives.) Yield: Serves 6 Famous Recipes Chicken Recipes Recipes

Diabetic Stovetop Shepherd's Pie

Diabetic Stovetop Shepherd's Pie cubed cooked chicken 2 cups --- package (16 oz) frozen mixed vegetables, thawed and drained 1 ea --- can (10-3/4 oz.) condensed reduced-sodium cream of chicken soupsoup 1 ea --- low-fat (1%) milk 1/2 cup --- onion powder 1/4 tsp --- black pepper 1/4 tsp --- hot mashed potatoes (instant or leftover) 3 cups --- Nutrition Information Amount per serving Calories221 Calories From Fat72 Total Fat8 g Saturated Fat4 g Cholestrol46 mg Sodium483 mg Total Carbohydrate23 g Dietary Fiber4 g Sugars5 g Protein14 g Preparation Instructions In a large skillet, combine all the ingredients except the potatoes over high heat; mix well. cook for 5 to 8 minutes, or until heated through, stirring frequently. Remove from the heat and dollop with the potatoes. Serve immediately.

Recipes - Diabetic Recipes - Cinnamon Cookie Mix

Recipes - Diabetic Recipes - Cinnamon Cookie Mix 5 tsp granulated sugar replacement (Splenda) 1 tsp cinnamon 1 1/2 cup flour 1/2 tsp baking soda 1/4 tsp salt Measure all ingredients into a ziploc bag or jar, seal. (makes 1) To make cookies: Combine 2 eggs, beaten 2 tbsp water 1 mix Bake at 375 degrees F for 10 -12 minutes. Exchange 1 cookie: 1/2 bread Calories 1 cookie: 41

Almost Lobster

Almost Lobster Recipe By : harriette Serving Size : 4 Preparation Time :0:30 Categories : Light Lunch Fish And Seafood Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package imitation lobster 4 tablespoons butter 1 cup lobster stock* 3 tablespoons butter -- softened 3 tablespoons lemon juice 14 crackers Ritz -- crushed 2 tablespoons parsley sprigs -- chopped fine 3 tablespoons butter -- softened . Spray a 1quart casserole with PAM and set aside. In a medium saute pan cook the lobster in the 4 tablespoons of butter for a few minutes. Cover and cook for 3-5 minutes over very low heat. Remove the lobster from the pan and place in the prepared casserole. . Add the lobster stock and the lemon juice to the pan and reduce to about 1/2. Stir this reduced mixture with a wire whisk and slowly whisk in the 3 tablespoons of softened butter this will thicken the sauce. Pour over the lobster and cover with a mixture.made by combining the Ritz crumbs, parsley and softened butter. Bake 300 degrees for 10-15 minutes or until the topping is a light brown.. *chicken stock or a dry white wine may be used if no lobster stock is available. If the wine is used the lemon juice is only an option not a necessity, the flavor will be slightly different. This recipe is also good for real lobster ,crab,shrimp,and. scallops..

Recipes - Black Bean and Cheese Burritos Recipe

Recipes - Black Bean and Cheese Burritos Recipe 1 can (15 oz) black beans, drained and rinsed 1/2 cup medium chunky salsa 2 cups kraft medium shredded cheddar cheese 2 cups shredded cooked chicken or turkey 2 tsp ground cumin minced cilantro 2 tsp chili powder 1/4 tsp ground red pepper 6 flour tortilla (8") 1 cup shredded lettuce cherry tomato slices Cook and stir beans and salsa 2 min in medium skillet over medium heat, meashing beans lightly. Add 1 cup cheese, chicken, cumin, chili powder and red pepper. Cook 3 min or unti lheated through. For each burrito, spread mixture onto tortilla, top with lettuce and remaining cheese. Fold bottom towards center and overlap sides, secure with toothpick. Garnish with tomatoes and cilantro. Makes 6 servings.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole 2 pounds skinless chicken breasts, cut into chunks Bread Crumbs 1 Egg mixed with 1/2 cup Milk 8 oz Swiss cheese, cubed 8 oz ham, diced 1 can (10oz) cream of chicken soup 1 cup milk Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden. Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350° or until tender and bubbly.

Chicken and Mushrooms with Sour Cream Sauce

Chicken and Mushrooms with Sour Cream Sauce 3 to 3 1/2 pounds chicken pieces 1/4 cup milk 1/2 cup flour 6 tablespoons butter salt and pepper 8 ounces fresh sliced mushrooms 2 cups sour cream paprika Dip chicken pieces in milk then dredge in flour. Heat butter in a skillet over medium-low heat. Brown chicken pieces on all sides; transfer to a 3-quart casserole. Sprinkle with salt and pepper. Brown mushrooms lightly in the same skillet; arrange over chicken and sprinkle with a little more salt and pepper. Cover and bake at 350° 45 minutes. Add sour cream, seasoned with 1/2 teaspoon of salt. Bake 10 minutes longer then sprinkle with paprika. Chicken recipe serves 4.

Recipes - Bacon & Egg Potato Salad Here is a nice acon & Egg Potato Salad Recipe from Keewee's Corner KeeWee's Corner: Bacon & Egg Potato Salad "With 4th of July celebrations just a few days away it is time for picnics, B-B-Q's and parties. There is nothing quite like a tasty potato salad to go with B-B-Q'd steak, chicken, hotdogs or anything else you like."