Bloody Mary Chicken

Bloody Mary Chicken (crockpot) 4 skinless, boneless chicken breast halves 1 (32 ounce) bottle bloody mary mix Wash, skin and remove fat from chicken breasts and place in a slow cooker. Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.

Grilled Honey Lime Chicken Sandwiches

Grilled Honey Lime Chicken Sandwiches 1 lime, juiced 2 tablespoons honey 1 rounded teaspoon cumin handful cilantro, finely chopped, about 1/2 tablespoon 2 tablespoons extra-virgin olive oil 4 (6 to 8-ounce) boneless skinless chicken breast 1 teaspoon grill seasoning blend or coarse salt and pepper Toppings: lettuce, tomato, red onion, and sliced avocado 4 crusty rolls, split Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes. Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side. Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Quotes and Sayings Blog Awards

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.

Orange-Ginger Sweet Potato Casserole

Orange-Ginger Sweet Potato Casserole - 22g Carbs, 4g Fiber 4 medium sweet potatoes (about 3 1/2 lb), scrubbed 1 orange 2 tsp minced fresh ginger Salt and black pepper 1 Tbsp Splenda or sugar substitute 2 large egg yolks 1/2 cup nonfat milk Nonstick cooking spray 1/3 cup chopped pecans Preheat oven to 400 degrees F. Line a baking sheet with foil. Pierce potatoes with fork and place on sheet. Bake 75 minutes, until very tender. Remove from oven; cut in half lengthwise and let cool 10 minutes. Reduce oven temperature to 375 degrees F. From orange, grate 1 tablespoon zest. When cool enough to handle, scoop flesh from potatoes into bowl of food processor. Add orange zest, ginger, salt, and pepper; process to combine. Taste, add Splenda as desired. Add yolks to mixture; process to combine. With motor running, pour milk through feed tube and process until blended. Coat a 1 1/2-quart casserole with nonstick cooking spray. Spoon potato mixture into pan; spread to an even layer with a spatula. Sprinkle evenly with pecans. Bake 30 minutes, until hot and topping is browned. Nutritional Information: 156 Calories, 4g Protein, 22g Carbs, 4g Fiber, 7g Total fat, 1g Saturated fat, 69mg Cholesterol, 41mg Sodium

Oriental Chicken Wrapped Mushrooms

Oriental Chicken Wrapped Mushrooms - 7g Carbs Yield: Serves 4 to 6; makes 18 hors d'oeuvres Serving Size: 1/4 of recipe as a dinner, or 1 as an appetizer From: The Best Diabetes Cookbook 1 Tbsp rice wine vinegar 1 Tbsp vegetable oil 2 Tbsp soya sauce 1 tsp crushed garlic 2 Tbsp finely chopped onion 1 tsp sesame oil 2 Tbsp water 2 Tbsp brown sugar 1/2 tsp sesame seeds (optional) 3/4 lb boneless, skinless chicken breast 18 medium mushroom caps Preheat broiler. Spray baking sheet with non-stick pan spray. In bowl, combine vinegar, oil, soya sauce, garlic, onion, sesame oil, water, sugar, and sesame seeds (if using); mix well. Cut chicken into strips about 3 inches long and 1 inch wide to make 18 strips. Add to bowl and marinate for 20 minutes, stirring occasionally. Wrap each chicken strip around mushroom; secure with toothpick. Place on baking sheet. Broil for approximately 5 minutes or until chicken is no longer pink inside. Serve immediately. Nutritional Information Per Serving: 130 Calories, 7g Carbs, 0g Fiber, 15g Protein, 5g Fat, 329mg Sodium, 36mg Cholesterol Diabetic Exchanges: 2 Lean Meat, 1/3 Other Carbohydrate

Coffee Meringue Valentine's Day Kisses

Coffee Meringue Valentine's Day Kisses 3/4 c Sugar 3 ts Powdered instant coffee 4 Egg whites, room temperature 1 ts Vanilla extract 1/4 ts Cream of tartar Preheat oven to 250'F. Use nonstick cookie sheets. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2" in diameter. Lift up tip and stop squeezing. Leave 1" between cookies. Or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2" between cookies. Bake for 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. (After the first hour, it's okay to peek just once.) At this point you can leave them in the oven overnight. Remove the meringues from the cookie sheet with a spatula. Store in airtight container. Makes about 3 dozen.

Lemon Zest Ricotta Crème

Lemon Zest Ricotta Crème - 7g Carbs The South Beach Diet ~ Phase 2 Serves 1 1/2 cup part-skim ricotta cheese 1/4 tsp grated lemon zest 1/4 tsp vanilla extract 1 pkg sugar substitute Mix together the ricotta, lemon zest, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled. Nutritional Information: 178 Calories, 10 Total Fat (6g Sat), 38mg Cholesterol, 7g Carbs, 14g Protein, 0g Fiber, 155mg Sodium

Salsa Italiano

Salsa Italiano Ingredients: 1 pound (2 large) fresh California tomatoes, seeded and diced 1/2 cup chopped red onion 1 can (2.25 ounce) sliced ripe olives 1 jar (6 ounce) marinated artichoke hearts 2 tablespoons lemon juice 2 garlic cloves, finely chopped 3 tablespoons chopped fresh basil 1/4 teaspoon crushed hot red pepper flakes 1/4 teaspoon salt 1/8 teaspoon ground black pepper Preparation: In a medium bowl, combine tomato, onion, and olives. Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture, set aside. In a small bowl, whisk together lemon juice, garlic, basil, pepper flakes, salt, black pepper, and 2 tablespoons artichoke marinade. Gently mix dressing with tomato mixture. Serve with roast or barbecued chicken. Famous Recipes BOTDA Chicken Recipes

Chicken Breast Recipes - Bourbon Street Chicken

Chicken Breast Recipes - Bourbon Street Chicken

4 chicken breasts 1 tsp. ground ginger 1/4 C. soy sauce 2 tablespoons dried minced onion 1/2 C. packed brown sugar 1/4 C. bourbon (to taste) 1/2 tsp. garlic powder Preheat oven to 375 degrees F Place chicken breasts in a 9x13" baking dish Combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder and pour over chicken Cover dish and place in refrigerator overnight In a covered dish, bake in preheated oven, basting frequently, for 1 hour or until chicken is well browned and juices run clear. Also good on the grill! Note: If you double the recipe, make sure that the chicken is still in a single layer. Serving 5 Bourbon Street Chicken

BARBEQUED HOT DOGS

BARBEQUED HOT DOGS Pkg. cocktail hot dogs 1/4 c. mustard 3/4 c. grape jelly Place mustard and grape jelly into crock pot. Place on high. Put hot dogs in and simmer. Great sauce for sweet and sour meatballs, too.