Great Pumpkin Cookie Recipe
by: Gayle Carmichael
2 c. flour
1 cup quick or old fashioned oats (uncooked)
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 c. butter or margarine (softened)
1 c. firmly packed brown sugar
1 c. sugar
1 egg, slightly beaten
1 t. vanilla
1 c. pumpkin
1c. choc. cips or raisins or nuts (whatever you like)
Preheat oven to 350
In a medium bowl: Combine flour, oats, baking soda, cinnamon, & salt
In a large bowl: Cream butter, gradually adding sugars, beating til light & fluffy (I use a little less sugar than called for). Add egg & vanilla & mix well.
Alternate adding dry ingredients & pumpkin to butter/sugar mixture, mixing well after each addition. Stir in chips, raisins, nuts, etc.
Use a lightly greased cookie sheet & bake 12 to 18 min. (for large cookies) until cookies are firm & lightly browned.
Monday, October 29, 2007
Monday, October 22, 2007
Halloween Fun with Betty Crocker
Just Click on the links below to see the simple recipes :)
Jack o Lantern Pizza
Jack o Lantern Cake
Hot Spiced Cider
Candy Corn Cookies
Halloween Pot Pie
Critter Bagel Sandwiches
Halloween Chex Mix
"Scary Night" Caramel Brownies
Jack o Lantern Pizza
Jack o Lantern Cake
Hot Spiced Cider
Candy Corn Cookies
Halloween Pot Pie
Critter Bagel Sandwiches
Halloween Chex Mix
"Scary Night" Caramel Brownies
Warm Artichoke Dip
Warm Artichoke Dip
by: South Beach
(phases 2 & 3)
Prep time: 10 minutes
Start to finish: 5 minutes
Serves 12 (1/4 cup each)
Ingredients
1 (8-ounce) package reduced-fat cream cheese
1/2 cup mayonnaise
1/2 cup 1 percent milk
1 ounce freshly grated Parmesan cheese (1/4 cup)
1 garlic clove, minced
1 teaspoon hot pepper sauce
1 (14-ounce) can artichoke hearts, drained
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Assorted whole-grain crackers
Instructions
Blend cream cheese, mayonnaise, milk, cheese, garlic, and hot pepper sauce in a food processor until smooth. Add artichoke hearts and pulse until well combined but still chunky.
Transfer to a microwave-safe serving dish. Microwave on medium heat until heated through, turning once or twice, about 5 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve with crackers.
Nutritional Information
140 calories
11 g total fat (3.5 g sat)
5 g carbohydrate
4 g protein
0 g fiber
350 mg sodium
by: South Beach
(phases 2 & 3)
Prep time: 10 minutes
Start to finish: 5 minutes
Serves 12 (1/4 cup each)
Ingredients
1 (8-ounce) package reduced-fat cream cheese
1/2 cup mayonnaise
1/2 cup 1 percent milk
1 ounce freshly grated Parmesan cheese (1/4 cup)
1 garlic clove, minced
1 teaspoon hot pepper sauce
1 (14-ounce) can artichoke hearts, drained
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Assorted whole-grain crackers
Instructions
Blend cream cheese, mayonnaise, milk, cheese, garlic, and hot pepper sauce in a food processor until smooth. Add artichoke hearts and pulse until well combined but still chunky.
Transfer to a microwave-safe serving dish. Microwave on medium heat until heated through, turning once or twice, about 5 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve with crackers.
Nutritional Information
140 calories
11 g total fat (3.5 g sat)
5 g carbohydrate
4 g protein
0 g fiber
350 mg sodium
Whole Wheat Banana Bread
Here's another favorite, good in the Fall. Shared by Karen
Whole Wheat Banana Bread
From Sunset Bread Book
1/2 cup butter
1 cup sugar
2 eggs, slightly beaten
1 cup mashed ripe banana
1 cup flour, 1/2 t. salt
1 t. baking soda
1 cup whole wheat flour
1/3 cup hot water
1/2 cup chopped walnuts, optional
Melt butter and blend in sugar. Mix in beaten eggs and mashed banana, blending until smooth. In a bowl, stir together flour, salt, soda, and whole wheat flour. Add dry ingredients alternately with hot water. Stir in chipped nuts. Spoon batter into a greased 9x5 inch loaf pan. Bake in a 325* oven for a bout 1 hour and 10 minutes, until bread begins to pull away from sides of pan and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes; turn out onto rack to cool completely
Whole Wheat Banana Bread
From Sunset Bread Book
1/2 cup butter
1 cup sugar
2 eggs, slightly beaten
1 cup mashed ripe banana
1 cup flour, 1/2 t. salt
1 t. baking soda
1 cup whole wheat flour
1/3 cup hot water
1/2 cup chopped walnuts, optional
Melt butter and blend in sugar. Mix in beaten eggs and mashed banana, blending until smooth. In a bowl, stir together flour, salt, soda, and whole wheat flour. Add dry ingredients alternately with hot water. Stir in chipped nuts. Spoon batter into a greased 9x5 inch loaf pan. Bake in a 325* oven for a bout 1 hour and 10 minutes, until bread begins to pull away from sides of pan and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes; turn out onto rack to cool completely
Brownies
Brownies
by: Karen
Preheat oven: 350
Bake time: 35-40 minutes
4 eggs
2 cups sugar
1/2 cup cocoa
1 cup oil
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tsp vanilla
1 cup nuts (if desired)
1. Beat 4 eggs
2. Add 2 cups sugar, 1/2 cup cocoa and 1 cup oil. Blend.
3. Add 1 1/2 cups flour,1 teaspoon baking powder, 1 teaspoon salt and 2 teaspoons vanilla.
4. Mix in 1 cup nuts, if desired. Mix well.
5. Pour batter in oblong greased dish.
6. Bake in moderate oven (350*) about 35-40 minutes
by: Karen
Preheat oven: 350
Bake time: 35-40 minutes
4 eggs
2 cups sugar
1/2 cup cocoa
1 cup oil
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tsp vanilla
1 cup nuts (if desired)
1. Beat 4 eggs
2. Add 2 cups sugar, 1/2 cup cocoa and 1 cup oil. Blend.
3. Add 1 1/2 cups flour,1 teaspoon baking powder, 1 teaspoon salt and 2 teaspoons vanilla.
4. Mix in 1 cup nuts, if desired. Mix well.
5. Pour batter in oblong greased dish.
6. Bake in moderate oven (350*) about 35-40 minutes
Thursday, October 18, 2007
White Chicken Chipotle Chili
White Chicken Chipotle Chili
by: Karen
Serves 6
Ingredients
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3⁄4 lb), cut into 1-inch chunks
2 tsp chili powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1⁄2 cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
1⁄2 cup nonfat half-and-half (I used whole milk instead)
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves
Instructions
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1⁄4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and 3⁄4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
Nutritional Information:
360 calories
41g protein
33 g carbohydrate
8 g fiber
5 g total fat
1g saturated fat
85 mg cholesterol
671mg sodium
by: Karen
Serves 6
Ingredients
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3⁄4 lb), cut into 1-inch chunks
2 tsp chili powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1⁄2 cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
1⁄2 cup nonfat half-and-half (I used whole milk instead)
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves
Instructions
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1⁄4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and 3⁄4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
Nutritional Information:
360 calories
41g protein
33 g carbohydrate
8 g fiber
5 g total fat
1g saturated fat
85 mg cholesterol
671mg sodium
Tuesday, October 16, 2007
Thanksgiving and Christmas
Please share your favorite recipes for Thanksgiving and Christmas!!! I'll repost them big so that everyone can see and try them!!! Just click on the comment section and add your favorites. New recipes are always fun!!!
Witches Hats
I thought these were super cute for the kiddos!!!
Click on the link to see the recipe from Betty Crocker for
witches hats
Enjoy....they'd also be super cute for a Halloween Party!!!
Click on the link to see the recipe from Betty Crocker for
witches hats
Enjoy....they'd also be super cute for a Halloween Party!!!
Friday, October 5, 2007
Cheesy Potatoes Au Gratin
Cheesy Potatoes Au Gratin
by: Stephanie
serves: 4
preheat oven: 425
prep time: 10 minutes
cook time: 45 minutes (30 minutes covered, 15 minutes uncovered)
items you'll need: casserole dish (round if you have it) and foil
2 lg russet potatoes (sliced)
2 tbsp butter or margarine (melted)
salt and pepper (to taste)
1/2 to 3/4 cups mild cheddar cheese
1/4 cup parmesan cheese (fresh if you have it)
1/4 to 1/2 cup bread crumbs
1. Layer the potatoes on the bottom of the pan (if using anything other than non-stick, grease)
2. Sprinkle with salt and pepper to your liking
3. Drizzle melted butter over the potatoes
4. Sprinkle parmesan cheese over top layer
5. Cover with cheddar cheese
6. Top with bread crumbs
7. Cover with foil and bake 30 minutes
8. Uncover and cook an additional 15 minutes (or until potatoes are tender)
by: Stephanie
serves: 4
preheat oven: 425
prep time: 10 minutes
cook time: 45 minutes (30 minutes covered, 15 minutes uncovered)
items you'll need: casserole dish (round if you have it) and foil
2 lg russet potatoes (sliced)
2 tbsp butter or margarine (melted)
salt and pepper (to taste)
1/2 to 3/4 cups mild cheddar cheese
1/4 cup parmesan cheese (fresh if you have it)
1/4 to 1/2 cup bread crumbs
1. Layer the potatoes on the bottom of the pan (if using anything other than non-stick, grease)
2. Sprinkle with salt and pepper to your liking
3. Drizzle melted butter over the potatoes
4. Sprinkle parmesan cheese over top layer
5. Cover with cheddar cheese
6. Top with bread crumbs
7. Cover with foil and bake 30 minutes
8. Uncover and cook an additional 15 minutes (or until potatoes are tender)
Spiced Apples
Spiced Apples
by: Stephanie
serves: 2-4
prep time: 5 minutes
cook time: 15 minutes
items you'll need: skillet with deep sides
2-4 granny smith apples
2 tbsp butter or margarine
1/2 cup sugar
2 tsps cinnamon
1/8 to 1/4 tsp nutmeg
1. Melt butter in skillet over medium heat
2. Add sliced apples, cinnamon, sugar, and nutmeg
3. Stir until apples evenly coated
4. Saute for about 15 minutes (until apples are tender)
Can either be used as a side dish or as the inside of an apple pie!!!
by: Stephanie
serves: 2-4
prep time: 5 minutes
cook time: 15 minutes
items you'll need: skillet with deep sides
2-4 granny smith apples
2 tbsp butter or margarine
1/2 cup sugar
2 tsps cinnamon
1/8 to 1/4 tsp nutmeg
1. Melt butter in skillet over medium heat
2. Add sliced apples, cinnamon, sugar, and nutmeg
3. Stir until apples evenly coated
4. Saute for about 15 minutes (until apples are tender)
Can either be used as a side dish or as the inside of an apple pie!!!
Tuesday, October 2, 2007
Taco Casserole
Taco Casserole
by: Mary Hyatt
serves: 4-6
preheat oven: 375
prep time: 20 minutes
cook time: 30 minutes
items you'll need: big baking dish, skillet, and foil
1 lg onion finely chopped
2 lbs hamburger or turkey meat
1 tsp salt
dry garlic chips
2 tbsp chili powder
2 8 oz cans of tomato sauce
1 can of kidney beans
1 bag (11oz) nacho flavored tortilla chips
1/2 lb graded cheese
1/2 cup sour cream
2 cups shredded lettuce
1. Saute onion and hamburger in skillet
2. Add all seasonings and tomato sauce to cooked onion and meat
3. Simmer for about 15 minutes covered
4. Mix in beans
5. Layer bottom of baking dish with chips
6. Cover chips with cheese
7. Pour 1/3 of meat mixture over top
8. Repeat steps 5-7 to top of dish (about three layers)
9. Finish with chips and cheese on top
10. Bake, covered, for about 30 minutes
by: Mary Hyatt
serves: 4-6
preheat oven: 375
prep time: 20 minutes
cook time: 30 minutes
items you'll need: big baking dish, skillet, and foil
1 lg onion finely chopped
2 lbs hamburger or turkey meat
1 tsp salt
dry garlic chips
2 tbsp chili powder
2 8 oz cans of tomato sauce
1 can of kidney beans
1 bag (11oz) nacho flavored tortilla chips
1/2 lb graded cheese
1/2 cup sour cream
2 cups shredded lettuce
1. Saute onion and hamburger in skillet
2. Add all seasonings and tomato sauce to cooked onion and meat
3. Simmer for about 15 minutes covered
4. Mix in beans
5. Layer bottom of baking dish with chips
6. Cover chips with cheese
7. Pour 1/3 of meat mixture over top
8. Repeat steps 5-7 to top of dish (about three layers)
9. Finish with chips and cheese on top
10. Bake, covered, for about 30 minutes
Baked Manicotti
Baked Manicotti
by: Erin Bell
serves: 6
preheat oven: 350
prep time: 20 minutes
cook time: 45 minutes covered, 5 minutes uncovered, let stand 5-7 minutes before serving
items you'll need: foil, casserole dish, pot, non-stick cook spray, large bowl
1 pkg (8oz) manicotti
1 jar (27oz) lasagna or marinara sauce
2 eggs
1 container (15oz) ricotta cheese
4 cups shredded mozzarella
1 cup grated paresan cheese
1. Cook Manicotti according to directions and drain
2. Spray bottom of casserole dish with non-stick cooking spray
3. In a large bowl, beat eggs
4. Stir in ricotta, 3 cups of mozzarella and 3/4 cups of parmesan cheese
5. Spread 1/2 jar of sauce in bottom of dish
6. Fill each cooked manicotti with mix
7. Arrange filled manicotti in casserole dish
8. Top with remaining sauce and cheeses
9. Bake, covered until bubbly (about 45 minutes)
10. Uncover and continue to cook for about 5 minutes
11. Let stand before serving about 5-7 minutes
by: Erin Bell
serves: 6
preheat oven: 350
prep time: 20 minutes
cook time: 45 minutes covered, 5 minutes uncovered, let stand 5-7 minutes before serving
items you'll need: foil, casserole dish, pot, non-stick cook spray, large bowl
1 pkg (8oz) manicotti
1 jar (27oz) lasagna or marinara sauce
2 eggs
1 container (15oz) ricotta cheese
4 cups shredded mozzarella
1 cup grated paresan cheese
1. Cook Manicotti according to directions and drain
2. Spray bottom of casserole dish with non-stick cooking spray
3. In a large bowl, beat eggs
4. Stir in ricotta, 3 cups of mozzarella and 3/4 cups of parmesan cheese
5. Spread 1/2 jar of sauce in bottom of dish
6. Fill each cooked manicotti with mix
7. Arrange filled manicotti in casserole dish
8. Top with remaining sauce and cheeses
9. Bake, covered until bubbly (about 45 minutes)
10. Uncover and continue to cook for about 5 minutes
11. Let stand before serving about 5-7 minutes
Creamy Enchiladas
Creamy Enchiladas
by: Stephanie Olsen
serves: 12
preheat oven: 350
prep time: 15 minutes
cook time: 45 minutes
items you'll need: pan, 2 casserole dishes, non-stick cooking spray
2-4 chicken breasts, cooked and shredded
2 doz flour tortillas
4 cans of cream of chicken soup
2 cups sour cream
1 large can of ortega diced chili's
Jack and Cheddar Cheese freshly grated
1. In a pan, heat and mix soup, sour cream, and chili's
2. Fill each tortilla with chicken, a spoon of sauce, and grated cheese
3. Roll and line up in greased baking dish(es)
4. Drizzle with remaining sauce and cheese
5. Bake for about 45 minutes
by: Stephanie Olsen
serves: 12
preheat oven: 350
prep time: 15 minutes
cook time: 45 minutes
items you'll need: pan, 2 casserole dishes, non-stick cooking spray
2-4 chicken breasts, cooked and shredded
2 doz flour tortillas
4 cans of cream of chicken soup
2 cups sour cream
1 large can of ortega diced chili's
Jack and Cheddar Cheese freshly grated
1. In a pan, heat and mix soup, sour cream, and chili's
2. Fill each tortilla with chicken, a spoon of sauce, and grated cheese
3. Roll and line up in greased baking dish(es)
4. Drizzle with remaining sauce and cheese
5. Bake for about 45 minutes
Artichoke Heart Dip
Artichoke Heart Dip
by: Sallie Flanagin
serves: 6-8
preheat oven: 350
prep time: 5 minutes
cook time: 35 minutes
items you'll need: casserole dish, non-stick cooking spray, medium bowl
1 cup Best Foods Mayo
1 cup freshly grated parmesan cheese
1 can (4 oz) diced green chili's
1 can (4.5 oz) drained, unmarinated artichoke hearts, diced
1. Combine all ingredients in bowl
2. Pour into greased casserole dish
3. Bake uncovered until puffed and brown (about 35 minutes)
by: Sallie Flanagin
serves: 6-8
preheat oven: 350
prep time: 5 minutes
cook time: 35 minutes
items you'll need: casserole dish, non-stick cooking spray, medium bowl
1 cup Best Foods Mayo
1 cup freshly grated parmesan cheese
1 can (4 oz) diced green chili's
1 can (4.5 oz) drained, unmarinated artichoke hearts, diced
1. Combine all ingredients in bowl
2. Pour into greased casserole dish
3. Bake uncovered until puffed and brown (about 35 minutes)
Pasta Salad
Pasta Salad
by: Linda Petrick
serves: 6-8
prep time: 15 minutes
refrigeration time: overnight
items you'll need: large bowl, small bowl
16 oz spiral macaroni (boiled)
1/2 red bermuda onion, finely chopped
1 bell pepper (of choice) chopped
1 cup sauteed mushrooms
1 small can sliced black olives
"salad supreme" seasoning
1 8oz bottle of "hollywood creamy caesar" dressing
1 8 oz bottle of "hollywood italian" dressing
1. Place all ingredients (minus the dressings/seasonings) in a large bowl
2. In another bowl mix together the "salad supreme" seasoning (sprinkle generously), the caesar dressing, and the italian dressing.
3. Pour dressing mix over pasta and toss
4. Put in the refrigerator overnight
5. If so desired, cut up tomatoes and put on top before serving
by: Linda Petrick
serves: 6-8
prep time: 15 minutes
refrigeration time: overnight
items you'll need: large bowl, small bowl
16 oz spiral macaroni (boiled)
1/2 red bermuda onion, finely chopped
1 bell pepper (of choice) chopped
1 cup sauteed mushrooms
1 small can sliced black olives
"salad supreme" seasoning
1 8oz bottle of "hollywood creamy caesar" dressing
1 8 oz bottle of "hollywood italian" dressing
1. Place all ingredients (minus the dressings/seasonings) in a large bowl
2. In another bowl mix together the "salad supreme" seasoning (sprinkle generously), the caesar dressing, and the italian dressing.
3. Pour dressing mix over pasta and toss
4. Put in the refrigerator overnight
5. If so desired, cut up tomatoes and put on top before serving
Sparkling Sangria
Sparkling Sangria
by: Pampered Chef
serves: 6
prep time: 5 minutes
refrigeration time: 3-4 hours
items you'll need: wine bottle opener, pitcher
1 bottle (25.4 oz) of red wine, chilled (can get non-alcoholic if you want this to be kid friendly)
1/4 cup sugar
1 orange
1 lemon
1 lime
2 cups lemon-lime flavored carbonated soda, chilled
1. Pour wine into pitcher
2. Add sugar
3. Stir/Plunge until well mixed
4. Slice fruit and add to wine mixture
5. Refrigerate 3-4 hours to allow flavors to blend
6. Add soda and mix well
7. Serve immediately
Nutrition facts:
Calories: 70
Fat: 0 g
Cholesterol: 0 g
Protein: less than 1 g
Sodium: 20 mg
Fiber: 0 g
by: Pampered Chef
serves: 6
prep time: 5 minutes
refrigeration time: 3-4 hours
items you'll need: wine bottle opener, pitcher
1 bottle (25.4 oz) of red wine, chilled (can get non-alcoholic if you want this to be kid friendly)
1/4 cup sugar
1 orange
1 lemon
1 lime
2 cups lemon-lime flavored carbonated soda, chilled
1. Pour wine into pitcher
2. Add sugar
3. Stir/Plunge until well mixed
4. Slice fruit and add to wine mixture
5. Refrigerate 3-4 hours to allow flavors to blend
6. Add soda and mix well
7. Serve immediately
Nutrition facts:
Calories: 70
Fat: 0 g
Cholesterol: 0 g
Protein: less than 1 g
Sodium: 20 mg
Fiber: 0 g
Soy Sauce Chicken
Soy Sauce Chicken
by: Stephanie
serves: 2-4
prep time: 5 minutes
marinade time: 20 minutes
cook time: 12 minutes
items you'll need: deep skillet, cooked rice
2-3 chicken breast cubed
3-5 tbsp soy sauce
1 tsp garlic pwdr or 1 minced clove of garlic
1 tsp pepper
1/2 medium onion roughly chopped
1/2 can water chestnuts, drained
1/2 red bell pepper roughly chopped
1/2 cup snow peas
1 tsp extra virgin olive oil
1. Mix soy sauce, garlic, and pepper in a bowl
2. Add chicken and let sit for about 20 minutes
3. Heat oil in skillet over medium heat
4. Add chicken
5. Cook chicken until almost done (about 7-8 minutes)
6. Add onion, peppers, peas, and water chestnuts (cook 2 more minutes)
7. Serve over rice
by: Stephanie
serves: 2-4
prep time: 5 minutes
marinade time: 20 minutes
cook time: 12 minutes
items you'll need: deep skillet, cooked rice
2-3 chicken breast cubed
3-5 tbsp soy sauce
1 tsp garlic pwdr or 1 minced clove of garlic
1 tsp pepper
1/2 medium onion roughly chopped
1/2 can water chestnuts, drained
1/2 red bell pepper roughly chopped
1/2 cup snow peas
1 tsp extra virgin olive oil
1. Mix soy sauce, garlic, and pepper in a bowl
2. Add chicken and let sit for about 20 minutes
3. Heat oil in skillet over medium heat
4. Add chicken
5. Cook chicken until almost done (about 7-8 minutes)
6. Add onion, peppers, peas, and water chestnuts (cook 2 more minutes)
7. Serve over rice
Italian Vegetable Soup
Italian Vegetable Soup
by: Margaret Glassic
serves: 6
prep time: 10 minutes
cook time: 30 minutes
items you'll need: large saucepan, soup bowls
2 cans (14.5 oz ea) reduced sodium chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 tsp Italian seasoning
1/8 tsp pepper
1/2 cup small shell pasta, cooked and drained
1 can (14.5 oz) diced tomotoes, undrained
1. In a large saucepan, combine the first nine ingredients
2. Bring to a boil
3. Reduce heat; cover and simmer for about 15-20 minutes or until veggies are crisp-tender
4. Add the pasta and tomatoes; heat through
5. Discard bay leaf
6. Enjoy!
Nutrition Facts:
Calories: 108
Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 224 mg
Carbohydrates: 19 g
Fiber: 3 g
Protein: 5 g
Diabetic Exchanges: 1 starch, 1 vegetable
by: Margaret Glassic
serves: 6
prep time: 10 minutes
cook time: 30 minutes
items you'll need: large saucepan, soup bowls
2 cans (14.5 oz ea) reduced sodium chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 tsp Italian seasoning
1/8 tsp pepper
1/2 cup small shell pasta, cooked and drained
1 can (14.5 oz) diced tomotoes, undrained
1. In a large saucepan, combine the first nine ingredients
2. Bring to a boil
3. Reduce heat; cover and simmer for about 15-20 minutes or until veggies are crisp-tender
4. Add the pasta and tomatoes; heat through
5. Discard bay leaf
6. Enjoy!
Nutrition Facts:
Calories: 108
Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 224 mg
Carbohydrates: 19 g
Fiber: 3 g
Protein: 5 g
Diabetic Exchanges: 1 starch, 1 vegetable
Fudgy Fruit Dip
Fudgy Fruit Dip
by: Wilma Knobloch
serves: 4 (makes about 1/2 a cup)
prep time: 5 minutes
cook time: 30 minutes
items you'll need: medium bowl and plate
1/3 cup fat-free, sugar free hot fudge topping
1/3 cup fat-free vanilla yogurt
1 1/2 tsp orange juice concentrate
Fresh strawberries
1. In bowl, combine the fudge topping, yogurt and orange juice
2. Cover and refrigerate for at least 30 minutes
3. Serve with strawberries
Nutrition facts:
Serving size: 2 Tbsp
Calories: 67
Sodium: 32mg
Carbohydrates: 15 g
Protein: 1 g
Diabetic Exchanges: 1/2 starch, 1/2 fruit
by: Wilma Knobloch
serves: 4 (makes about 1/2 a cup)
prep time: 5 minutes
cook time: 30 minutes
items you'll need: medium bowl and plate
1/3 cup fat-free, sugar free hot fudge topping
1/3 cup fat-free vanilla yogurt
1 1/2 tsp orange juice concentrate
Fresh strawberries
1. In bowl, combine the fudge topping, yogurt and orange juice
2. Cover and refrigerate for at least 30 minutes
3. Serve with strawberries
Nutrition facts:
Serving size: 2 Tbsp
Calories: 67
Sodium: 32mg
Carbohydrates: 15 g
Protein: 1 g
Diabetic Exchanges: 1/2 starch, 1/2 fruit
Pumpkin Cheesecake
Pumpkin Cheesecake
serves: 6-10
preheat oven: 350
prep time: 15 minutes
cook time: 1 hour 20 minutes, put in fridge overnight
items you'll need: ideally a spring form pan (but a regular pie pan will work), electric mixer, big bowl, and a medium bowl
crust:
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts or pecans (optional but adds some good texture to crust)
1/4 cup sugar
5 tbsp butter (melted)
1/2 tsp nutmeg
1. Combine graham cracker crumbs, nuts, sugar and nutmeg into a medium bowl
2. Stir in butter with a fork until crumbly
3. Press crumb mixture onto the bottom and half way up the sides of either the spring form pan or pie tin
filling:
3 pkg's (8oz ea) cream cheese
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
4 eggs
1 can (15 oz) pumpkin
1 tsp vanilla extract
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
cool whip
1. Beat cream cheese and both sugars with an electric mixer until fluffy
2. Add eggs, one at a time, beating after each addition
3. Add remaining ingredients, except cool whip and beat until smooth
4. Pour into crust
5. Bake for 1 hour and 20 minutes OR until lightly brown.
6. Remove from oven
7. Cool completely
8. Cover and refrigerate over night
serves: 6-10
preheat oven: 350
prep time: 15 minutes
cook time: 1 hour 20 minutes, put in fridge overnight
items you'll need: ideally a spring form pan (but a regular pie pan will work), electric mixer, big bowl, and a medium bowl
crust:
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts or pecans (optional but adds some good texture to crust)
1/4 cup sugar
5 tbsp butter (melted)
1/2 tsp nutmeg
1. Combine graham cracker crumbs, nuts, sugar and nutmeg into a medium bowl
2. Stir in butter with a fork until crumbly
3. Press crumb mixture onto the bottom and half way up the sides of either the spring form pan or pie tin
filling:
3 pkg's (8oz ea) cream cheese
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
4 eggs
1 can (15 oz) pumpkin
1 tsp vanilla extract
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
cool whip
1. Beat cream cheese and both sugars with an electric mixer until fluffy
2. Add eggs, one at a time, beating after each addition
3. Add remaining ingredients, except cool whip and beat until smooth
4. Pour into crust
5. Bake for 1 hour and 20 minutes OR until lightly brown.
6. Remove from oven
7. Cool completely
8. Cover and refrigerate over night
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