Feta-stuffed Onions - 24g Carbs, 4g Fiber 2 large sweet or Spanish onions (about 1 1/2 lb total, peeled) 2 tsp olive oil 1 clove garlic 1 tsp fresh lemon juice 1/4 tsp freshly ground pepper 1/4 cup bread crumbs 1/4 cup chopped, reconstituted sun-dried tomatoes 2 Tbsp minced parsley 1/4 cup (1-ounce) crumbled feta cheese Place onions in large saucepan and cover with water. Bring to boil and cook until onions are partially tender, about 10-15 minutes. Drain and cool; cut onions in half crosswise. Scoop out center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so shells will stand upright. Preheat oven to 350 degrees. Chop reserved centers of onions. Sauté in oil with garlic in a medium saucepan until tender, about 5 minutes. Stir in lemon juice and pepper. Remove from the heat; stir in bread crumbs, tomatoes, parsley and cheese. Fill onion shells with mixture. Set on baking sheet sprayed with cooking spray. Cover with foil and bake about 25 minutes. Serve hot. Makes 4 servings (1/2 onion per serving) Approximate nutritional values per serving: 150 Calories, 5g Protein, 24g Carbs, 4g Dietary Fiber, 4g Fat, 0mg Cholesterol, 150mg Sodium

Salmon Chowder - 32g Carbs, 3g Fiber Slow Cooker Recipes Diabetic Recipes 1 slice uncooked bacon, diced 1/2 cup chopped onion 1/2 cup chopped celery 1 sprig fresh thyme 1 bay leaf 1 1/2 cups clam juice or fish stock 6 small red potatoes 1 lb salmon, cut into 1/2" pieces 2 cups reduced fat (2%) milk 1 red pepper, diced 1 tsp chopped, fresh dill 1. Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes. 2. Dice the potatoes and add them to the soup pot with the clam juice. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, salmon and dill and cook until the salmon is just cooked through. Remove the thyme and bay leaf. Adjust the salt and pepper to taste. Serving Size: 1 cup Nutrition Facts: 271 Calories, 7g Total Fat, 2g Saturated Fat, 23g Protein, 32g Total Carbs, 3g Dietary Fiber, 288mg Sodium, 23% Calories from Fat, 33% Calories from Protein, 44% Calories from Carbs Funny Jokes

Green Tomato Relish 2 lbs (900 g) green tomatoes, thinly sliced 1 onion, thinly sliced 2 Tbs (30 ml) salt 1 1/2 cups (375 ml) cider vinegar 1 cup (250 ml) packed brown sugar 1-3 cloves garlic, finely chopped 2 green bell peppers, cored, seeded, and thinly sliced 1 red bell pepper, cored, seeded, and thinly sliced 1 tsp (5 ml) dry mustard 1 tsp (5 ml) ground ginger 1/4 tsp (1 ml) ground cloves Salt and freshly ground pepper to taste Combine the tomatoes, onion, and salt in a large bowl, toss to combine, and refrigerate for 12 hours or overnight. Rinse and drain thoroughly. Combine the tomatoes and onion with the remaining ingredients in a non-reactive pot and bring to a boil over high heat. Reduce the heat and simmer covered, stirring often, for 1 hour. Pack into sterilized jars while hot, or store tightly covered in the refrigerator for up to 1 month. Makes about 4 cups (1 L). ================================================== This traditional sauce from Bavaria goes great with sausages, as you might expect, but consider also using it in salad dressings and on sandwiches. German Apple Horseradish Sauce 1 tart green apple, cored, peeled, and finely grated 1/3 cup (80 ml) drained prepared horseradish 2 Tbs (30 ml) lemon juice Salt and freshly ground pepper to taste 1/4 cup (60 ml) sour cream or plain yogurt Combine the apple, horseradish, lemon juice, salt, and pepper and let stand for 30 minutes. Stir in the sour cream and serve immediately. Makes about 1 cup (250 ml).

Pastel Easter Cookies in a Jar Layer the following in a quart-size jar, packing down firmly: 1 3/4 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 1/4 cups firmly-packed brown sugar 1 1/2 cups pastel-colored candy coated chocolate pieces or pastel-colored vanilla chips Attach the following instructions on a gift tag: Pastel Easter Cookies Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies. Combine 3/4 cup golden Crisco shortening, 2 tablespoons milk and 1 tablespoon vanilla extract in a large bowl and mix well. Add 1 beaten egg and then contents of jar. Mix until well blended. Drop rounded tablespoonsful of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVER-BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies. Famous Quotes

Jell-O Easter Cookies Mix in a Jar This makes beautiful little pastel colored cookies. This makes about 4 cups mix, enough to fill a quart-size jar. Mix well in big bowl with wire whisk: 1/2 cup granulated sugar 1 (3 ounce) box Jell-O (orange, lemon, cherry, lime) 1 teaspoon baking powder 1 teaspoon salt 2 1/2 cups all-purpose flour To give as a gift, place the lid on the jar and use pinking shears to cut a piece of fabric in a circle which is several inches larger than the jar lid. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia. Jell-O Easter Cookies Mix 3/4 cup shortening, 2 eggs and 1 teaspoon vanilla extract together in a bowl. Add entire contents of jar. Mix well. Roll cookies into small balls. Place them on greased cookie sheets, then dip the bottom of a glass in sugar and press onto dough to flatten. Bake at 350 degrees for 7-10 minutes until done but not browned. Makes about 2 1/2 dozen cookies.

Baked Spiral Ham with Raisin Sauce Ingredients 1 4- to 5-pound cooked boneless spiral-sliced honey-cured ham 3 cups brown sauce or brown gravy* 1/4 cup packed brown sugar 2 tablespoons frozen orange juice concentrate 1 tablespoon lemon juice 1 tablespoon cider vinegar 2/3 cup golden raisins or raisins Directions 1. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer. Bake, covered with foil, in a 325 degree F oven for 1-3/4 to 2-1/4 hours or till thermometer registers 140 degree F and ham is heated through. During the last 15 minutes of baking, make sauce. 2. For sauce: In a medium saucepan, combine brown sauce, brown sugar, orange juice concentrate, lemon juice and vinegar. Bring to boiling, stirring constantly. Stir in raisins; heat through. Remove from heat. 3. To serve, slice ham. Pass warm sauce. Makes 12 to 14 servings. *For Brown Sauce: Prepare enough brown sauce mix or brown gravy mix to make 3 cups.

Refrigerator Turtle Pie 1 Graham Cracker Pie Shell 2 Cups Pecans (halves and wholes - not chopped) 1 Jar Caramel Topping (I prefer Mrs. Richardson's) 1 Large Box Chocolate Instant Pudding Milk (amount specified on pudding instructions) Cool Whip, optional garnish Chocolate Syrup (I prefer Hershey's), optional garnish Make pudding following the instructions on the box; set aside. Prepare pie shell by layering pecans on bottom; then pour caramel topping over pecans. Spread prepared pudding over top of caramel. Cover and refrigerate for at least one hour (I usually do it for 3 hours). Serve garnished with Cool Whip and drizzled with chocolate syrup, if desired. Refrigerate leftovers (if there are any) for up to two days.

Mexican Turkey Sandwiches Serves 6 2/3 cup light cream cheese, softened 1/4 cup chopped onion 1/4 cup no-salt-added salsa 2 tbsps chopped ripe olives 6 (6 inch) flour tortillas 10 ozs thinly sliced smoked turkey breast 6 tbsps no-salt-added salsa 1/2 cup (2 oz) shredded fat-free cheddar cheese 1 cup thinly sliced curly leaf lettuce Beat cream cheese at medium speed of a mixer until smooth. Add next 3 ingredients; stir well. Spread cream cheese mixture evenly over tortillas; top evenly with turkey, salsa, cheese, and lettuce. Roll up tortillas jelly-roll fashion. Wrap sandwiches individually with plastic wrap; chill at least 2 hours. 213 Calories;8g Fat;43mg Chol;738mg Sodium;18g Carbs;1g Fiber;19g Protein

Vegetable Turkey Pockets Serves 4 1/4 cup Seven Seas Viva 1/3 less fat ranch salad dressing reduced calorie 1/4 cup Kraft Mayo light mayonnaise 1-1/2 cups Louis Rich Oven-Roasted Breast of turkeys strips 1/2 cup chopped cucumbers 1/2 cup shredded carrots 1 small tomato, chopped 1 tsp dried basil leaves, crushed 2 pita bread, cut in half Mix dressing, mayonnaise, turkey, cucumber, carrot, tomato, and basil. Refrigerate. Fill bread with turkey mixture. Makes 4 sandwiches. Exchanges: Starch 1;Vegetable 1;Meat, medium-fat 1;Fat 1 Calories 221;Fat 10g;Chol 22mg;Sodium 738mg;Carbs 23g;Fiber 1g;Protein 9g

Million Dollar Recipes Largest Cooking Contest Offers A Million Dollar Grand Prize Apple pies, blueberry pies and even pizza pies... The Pillsbury Bake-Off (R) contest has been around for nearly 60 years, and is the largest cooking contest with a million dollar grand prize. The five categories range from breakfast items and sweet treats, to entertaining appetizers and Mexican favorites. There's even a category dedicated to pizza creations. If you think you have what it takes to win, you can submit your entry online. This year, the judges will be looking for original recipes that taste good, are easy to make and that families across the country will enjoy. Entries are being accepted now through April 22, 2007. For more contest details, visit: bakeoff.yahoo.com. World Famous Recipes

Pasta Tomato Soup 1 can (28 oz.) diced tomatoes, undrained 2 teaspoons olive oil 3 cloves garlic, minced 1/2 cup yellow onion, chopped 2 cups reduced sodium chicken or vegetable broth 3/4 cup carrots, chopped 3/4 cup chopped celery 4 oz. pasta shells or elbow macaroni 2 TB chopped fresh parsley 1/4 tsp. ground black pepper Chopped fresh parsley for garnish 1. Drain tomatoes in a strainer set over a small bowl; reserve the juice and set aside. In a blender or food processor fitted with the metal blade, process the tomatoes until smooth. 2. In a medium saucepan, heat oil over medium-low heat. Add garlic and onion; cook, stirring frequently, for 2 minutes Stir in tomatoes. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. 3. Stir in reserved tomato juice, broth, carrot, celery, pasta, parsley, and pepper. Simmer until vegetables are tender, about 25 to 30 minutes. Ladle soup into serving bowls. Garnish with parsley. Serve immediately. Serves: 4.

Slow Cooker Recipes Carnival of the Recipes The Slow Cooker Recipes Edition of the Carnival of the Recipes is now available for your cooking pleasure at Slow Cooker Recipes.