Baked Sweet Potatoes
SUBMITTED BY: JENNCOOK
(allrecipes.com)
PREP TIME 10 Min
COOK TIME 1 Hr 5 Min
READY IN 1 Hr 15 Min
Original recipe yield: 4 servings
About scaling and conversions
INGREDIENTS
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
Wednesday, April 30, 2008
International Beef Stew (Dairy Free)
International Beef Stew
SUBMITTED BY: GRIZZLY_JIMM
(allrecipes.com)
PREP TIME 20 Min
COOK TIME 5 Hrs
READY IN 5 Hrs 20 Min
Recipe yield: 5 servings
INGREDIENTS
1-3/4 pounds cubed beef
1-1/2 onions, sliced
3 carrots, sliced
1-1/4 cups cubed potatoes
1-1/2 stalks celery, sliced
1/4 pound fresh mushrooms, quartered
1/2 (16 ounce) package frozen mixed vegetables
1/2 (28 ounce) can crushed tomatoes
2-1/2 cloves garlic, pressed
1 teaspoon dried rosemary
1 teaspoon dried sage
1-1/2 teaspoons dried basil leaves
salt and pepper to taste
4 cups water
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C).
In a large, ovenproof pot, combine beef, onions, carrots, potatoes, celery, mushrooms, mixed vegetables, tomatoes. Season with garlic, rosemary, sage, basil, salt, pepper. Pour in water. Cover tightly with foil and bake 5 to 6 1/2 hours.
SUBMITTED BY: GRIZZLY_JIMM
(allrecipes.com)
PREP TIME 20 Min
COOK TIME 5 Hrs
READY IN 5 Hrs 20 Min
Recipe yield: 5 servings
INGREDIENTS
1-3/4 pounds cubed beef
1-1/2 onions, sliced
3 carrots, sliced
1-1/4 cups cubed potatoes
1-1/2 stalks celery, sliced
1/4 pound fresh mushrooms, quartered
1/2 (16 ounce) package frozen mixed vegetables
1/2 (28 ounce) can crushed tomatoes
2-1/2 cloves garlic, pressed
1 teaspoon dried rosemary
1 teaspoon dried sage
1-1/2 teaspoons dried basil leaves
salt and pepper to taste
4 cups water
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C).
In a large, ovenproof pot, combine beef, onions, carrots, potatoes, celery, mushrooms, mixed vegetables, tomatoes. Season with garlic, rosemary, sage, basil, salt, pepper. Pour in water. Cover tightly with foil and bake 5 to 6 1/2 hours.
Tuesday, April 29, 2008
Mexican Chicken Corn Soup (crockpot)
Mexican Chicken Corn Soup Recipe
Submitted by: jacqueline austin nebulized
(cdkitchen.com)
Serves/Makes: 6
Ingredients:
2 pounds chicken tenders
2 cans (7 oz size) Mexican style corn
1/4 cup chopped green bell pepper
1 can (10 oz size) tomatoes
1 can (15 oz size) black beans
2 cans (14.5 oz size) chicken broth
1 package taco seasoning mix
1 cup shell pasta
Directions:
Place all ingredients except pasta into crockpot and cook on LOW for 6-8 hours.
Add pasta in the last hour and a half of cooking time.
Submitted by: jacqueline austin nebulized
(cdkitchen.com)
Serves/Makes: 6
Ingredients:
2 pounds chicken tenders
2 cans (7 oz size) Mexican style corn
1/4 cup chopped green bell pepper
1 can (10 oz size) tomatoes
1 can (15 oz size) black beans
2 cans (14.5 oz size) chicken broth
1 package taco seasoning mix
1 cup shell pasta
Directions:
Place all ingredients except pasta into crockpot and cook on LOW for 6-8 hours.
Add pasta in the last hour and a half of cooking time.
Monday, April 28, 2008
S’more Peanut Butter Bars
S’more Peanut Butter Bars (Cookie Mix)
By: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 20 min
Makes:24 bars
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Water, vegetable oil and egg called for in cookie mix directions
1 container Betty Crocker® Rich & Creamy chocolate frosting
2 cups miniature marshmallows
2 cups Golden Grahams® cereal
1. Heat oven to 350°F. Make cookie dough as directed on pouch. Press dough into ungreased 13x9-inch pan.
2. Bake 16 to 18 minutes or until golden brown around edges.
3. Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth. Reserve 1/4 cup. Pour remaining frosting over warm bars. Sprinkle marshmallows and cereal over frosting.
4. Bake 3 to 5 minutes longer or until marshmallows are puffed. Cool 15 minutes. Drizzle reserved frosting over bars. Cool completely, about 30 minutes. For bars, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): Increase first bake time to 18 to 20 minutes.
Nutrition Information
1 Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 10mg; Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 22g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
By: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 20 min
Makes:24 bars
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Water, vegetable oil and egg called for in cookie mix directions
1 container Betty Crocker® Rich & Creamy chocolate frosting
2 cups miniature marshmallows
2 cups Golden Grahams® cereal
1. Heat oven to 350°F. Make cookie dough as directed on pouch. Press dough into ungreased 13x9-inch pan.
2. Bake 16 to 18 minutes or until golden brown around edges.
3. Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth. Reserve 1/4 cup. Pour remaining frosting over warm bars. Sprinkle marshmallows and cereal over frosting.
4. Bake 3 to 5 minutes longer or until marshmallows are puffed. Cool 15 minutes. Drizzle reserved frosting over bars. Cool completely, about 30 minutes. For bars, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): Increase first bake time to 18 to 20 minutes.
Nutrition Information
1 Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 10mg; Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 22g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Mint Chocolate Chip Frozen Yogurt
Mint Chocolate Chip Frozen Yogurt
from: biggestloser.com
1 3/4 cup skim milk
2 teaspoons powdered gelatin
1 cup Splenda
1 17.6-ounce container 0-percent Fage Brand Greek yogurt
1/2 teaspoon organic peppermint extract
Green food coloring
1 ounce 99-percent chocolate, unsweetened, very finely chopped or 1/4 cup cocoa nibs
In a large mixing bowl sprinkle gelatin over 1/2 cup skim milk. Heat together remaining 1 1/4 cup skim milk with Splenda. When boiling, pour into the bowl and stir until gelatin is dissolved. Then, stir yogurt into gelatin mixture. Whisk in peppermint extract and enough green food coloring for desired color. Finally, freeze in an ice cream machine according to instructions. Stir in chocolate and serve or freeze until desired consistency. Serves 4
from: biggestloser.com
1 3/4 cup skim milk
2 teaspoons powdered gelatin
1 cup Splenda
1 17.6-ounce container 0-percent Fage Brand Greek yogurt
1/2 teaspoon organic peppermint extract
Green food coloring
1 ounce 99-percent chocolate, unsweetened, very finely chopped or 1/4 cup cocoa nibs
In a large mixing bowl sprinkle gelatin over 1/2 cup skim milk. Heat together remaining 1 1/4 cup skim milk with Splenda. When boiling, pour into the bowl and stir until gelatin is dissolved. Then, stir yogurt into gelatin mixture. Whisk in peppermint extract and enough green food coloring for desired color. Finally, freeze in an ice cream machine according to instructions. Stir in chocolate and serve or freeze until desired consistency. Serves 4
Saturday, April 26, 2008
Greek Pita Chicken Sandwiches (crockpot)
Greek Pita Chicken Sandwiches Recipe
Submitted by: Valerie, Padre Island, TX, USA
(cdkitchen.com)
Serves/Makes: 8
Ingredients:
4 boneless, skinless chicken breasts
1 medium sweet onion, thinly sliced
1/2 teaspoon minced garlic
1 1/2 teaspoon lemon pepper seasoning
1/2 teaspoon dried oregano
1/4 teaspoon allspice
1/2 cup plain yogurt
pita bread, cut in half
Directions:
Place chicken in greased 2 1/2 to 3 1/2-quart slow cook er. Lay onion over chicken and sprinkle with seasonings. Cover and cook on low heat 6-8 hours.
Break chicken apart with two forks and stir in yogurt. Spoon into warm pita bread halves. Garnish with Roma tomato and cucum ber slices.
Submitted by: Valerie, Padre Island, TX, USA
(cdkitchen.com)
Serves/Makes: 8
Ingredients:
4 boneless, skinless chicken breasts
1 medium sweet onion, thinly sliced
1/2 teaspoon minced garlic
1 1/2 teaspoon lemon pepper seasoning
1/2 teaspoon dried oregano
1/4 teaspoon allspice
1/2 cup plain yogurt
pita bread, cut in half
Directions:
Place chicken in greased 2 1/2 to 3 1/2-quart slow cook er. Lay onion over chicken and sprinkle with seasonings. Cover and cook on low heat 6-8 hours.
Break chicken apart with two forks and stir in yogurt. Spoon into warm pita bread halves. Garnish with Roma tomato and cucum ber slices.
Thursday, April 24, 2008
Hearty Backyard Burgers
Hearty Backyard Burgers
By: Light & Tasty
I like to toast rye rolls or whole wheat hamburger buns on the grill for a few minutes while the burgers finish cooking. Then I top the burgers with ketchup and pickle planks right before serving.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 25 min.
Ingredients:
1/2 cup finely chopped onion
1/4 cup beer or nonalcoholic beer
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
6 rye rollsor whole wheat hamburger buns, split
6 lettuce leaves
12 tomato slices
Directions:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into six patties.
Coat grill rack with cooking spray before starting the grill. Cover and grill over medium-high heat for 4-5 minutes on each side or until no longer pink and a meat thermometer reads 160°. Serve on rolls with lettuce and tomato slices. Yield: 6 servings.
Nutrition Facts
One serving:(1 burger)
Calories: 307
Fat:12 g
Saturated Fat:4 g
Cholesterol:70 mg
Sodium:686 mg
Carbohydrate:25 g
Fiber:4 g
Protein:25 g
Diabetic Exchange:3 lean meat, 1-1/2 starch.
By: Light & Tasty
I like to toast rye rolls or whole wheat hamburger buns on the grill for a few minutes while the burgers finish cooking. Then I top the burgers with ketchup and pickle planks right before serving.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 25 min.
Ingredients:
1/2 cup finely chopped onion
1/4 cup beer or nonalcoholic beer
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
6 rye rollsor whole wheat hamburger buns, split
6 lettuce leaves
12 tomato slices
Directions:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into six patties.
Coat grill rack with cooking spray before starting the grill. Cover and grill over medium-high heat for 4-5 minutes on each side or until no longer pink and a meat thermometer reads 160°. Serve on rolls with lettuce and tomato slices. Yield: 6 servings.
Nutrition Facts
One serving:(1 burger)
Calories: 307
Fat:12 g
Saturated Fat:4 g
Cholesterol:70 mg
Sodium:686 mg
Carbohydrate:25 g
Fiber:4 g
Protein:25 g
Diabetic Exchange:3 lean meat, 1-1/2 starch.
Roasted Lemon Whole Chicken
Roasted Lemon Chicken
By: Light & Tasty
This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 1 hour + standing
Ingredients:
1 whole broiler/fryer chicken (3-1/2 pounds)
1-1/2 teaspoons salt-free lemon-pepper seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1 medium lemon, halved
2 fresh rosemary sprigs
Directions:
Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string.
Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a meat thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving. Yield: 6 servings.
Nutrition Facts
One serving:3-1/2 ounces cooked chicken
Calories: 197
Fat:8 g
Saturated Fat:2 g
Cholesterol:90 mg
Sodium:215 mg
Carbohydrate:2 g
Fiber:0 g
Protein:29 g
By: Light & Tasty
This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 1 hour + standing
Ingredients:
1 whole broiler/fryer chicken (3-1/2 pounds)
1-1/2 teaspoons salt-free lemon-pepper seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1 medium lemon, halved
2 fresh rosemary sprigs
Directions:
Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string.
Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a meat thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving. Yield: 6 servings.
Nutrition Facts
One serving:3-1/2 ounces cooked chicken
Calories: 197
Fat:8 g
Saturated Fat:2 g
Cholesterol:90 mg
Sodium:215 mg
Carbohydrate:2 g
Fiber:0 g
Protein:29 g
Chicken Rice Casserole
Chicken Rice Casserole
by: Light & Tasty
"Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. —Mary Louise Chubb of Perkasie, Pennsylvania"
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min.
Ingredients:
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley
Directions:
In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear. Sprinkle with almonds and parsley. Yield: 6 servings.
Nutrition Facts
One serving:(1 each)
Calories: 351
Fat:8 g
Saturated Fat:1 g
Cholesterol:66 mg
Sodium:493 mg
Carbohydrate:37 g
Fiber:4 g
Protein:33 g
Diabetic Exchange:3 lean meat, 2 starch, 1 vegetable.
by: Light & Tasty
"Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. —Mary Louise Chubb of Perkasie, Pennsylvania"
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min.
Ingredients:
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley
Directions:
In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear. Sprinkle with almonds and parsley. Yield: 6 servings.
Nutrition Facts
One serving:(1 each)
Calories: 351
Fat:8 g
Saturated Fat:1 g
Cholesterol:66 mg
Sodium:493 mg
Carbohydrate:37 g
Fiber:4 g
Protein:33 g
Diabetic Exchange:3 lean meat, 2 starch, 1 vegetable.
Quick Chick (great if you're diabetic)
Quick Chick (great if you're diabetic)
SUBMITTED BY: Kathy Miller (allrecipes.com)
"Chicken simmered with celery, onion, mushrooms and soy sauce. This is a quick meal my kids have always called 'popcorn' chicken. Serve with rice, if desired."
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
Original recipe yield: 4 servings
INGREDIENTS
1/2 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup chopped celery
2 onions, sliced, separated into rings
1 (4.5 ounce) can mushrooms, with liquid
2 tablespoons soy sauce
1 teaspoon vegetable oil
DIRECTIONS
Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.
NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 128
Total Fat: 3.8g
Cholesterol: 34mg
Sodium: 657mg
Total Carbs: 8.1g
Dietary Fiber: 2.3g
Protein: 15.5g
SUBMITTED BY: Kathy Miller (allrecipes.com)
"Chicken simmered with celery, onion, mushrooms and soy sauce. This is a quick meal my kids have always called 'popcorn' chicken. Serve with rice, if desired."
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
Original recipe yield: 4 servings
INGREDIENTS
1/2 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup chopped celery
2 onions, sliced, separated into rings
1 (4.5 ounce) can mushrooms, with liquid
2 tablespoons soy sauce
1 teaspoon vegetable oil
DIRECTIONS
Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.
NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 128
Total Fat: 3.8g
Cholesterol: 34mg
Sodium: 657mg
Total Carbs: 8.1g
Dietary Fiber: 2.3g
Protein: 15.5g
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