If any of you are wondering why I haven't posted for a few days it's because I decided to take a mini vacation. No...I didn't go anywhere exciting...stayed home...but I just needed time away from the computer. My grandson started back to school friday so I decided to just take this week to have fun with him. I'll be posting a new recipe later tonight!!!
love to you all
deb
Saturday, August 15, 2009
Wednesday, August 5, 2009
A couple of low carb sides to go along with your main dish
Before I post more main course dishes I've decided to give you a couple of sides. Both of these are diabetic friendly
Moroccan spiced carrots(diabetic friendly)
Ingredients
1 tablespoon olive oil(extra virgin)
4 cloves garlic,minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt
1/4 cup chopped parsley
1/4 teaspoon ground ginger
Directions
Heat oil in a non-stick pan over medium heat
add garlic,cumin,corriander,paprika and ginger
cook until it has a wonderful fragrance but don't let it brown(aproximately 30 seconds)
add carrots,lemon juice, water and salt and bring to a simmer
reduce heat to low and cook covered until almost tender (aprox 5 mins)
remove lid and simmer until carrots are tender and liquid turns syrupy 2-5 mins
stir in the parsley
best served hot or at room temperature
aprox 7 grams of carbs per serving
Mexican coleslaw(Diabetic Friendly)
Ingredients
6 cups green cabbage, thinly sliced
1 1/2 cups peeled grated carrots
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 1/4 teaspoon olive oil
1/4 teaspoon salt
Directions
rinse cabbage and carrots in cold water in a colander to crisp (let sit for aprox 5 minutes)
in a small bowl whisk together, cilantro,salt,vinegar and oil
add carrots and cabbage and toss well to coat
aproximately 5 grams of carbs
Moroccan spiced carrots(diabetic friendly)
Ingredients
1 tablespoon olive oil(extra virgin)
4 cloves garlic,minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt
1/4 cup chopped parsley
1/4 teaspoon ground ginger
Directions
Heat oil in a non-stick pan over medium heat
add garlic,cumin,corriander,paprika and ginger
cook until it has a wonderful fragrance but don't let it brown(aproximately 30 seconds)
add carrots,lemon juice, water and salt and bring to a simmer
reduce heat to low and cook covered until almost tender (aprox 5 mins)
remove lid and simmer until carrots are tender and liquid turns syrupy 2-5 mins
stir in the parsley
best served hot or at room temperature
aprox 7 grams of carbs per serving
Mexican coleslaw(Diabetic Friendly)
Ingredients
6 cups green cabbage, thinly sliced
1 1/2 cups peeled grated carrots
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 1/4 teaspoon olive oil
1/4 teaspoon salt
Directions
rinse cabbage and carrots in cold water in a colander to crisp (let sit for aprox 5 minutes)
in a small bowl whisk together, cilantro,salt,vinegar and oil
add carrots and cabbage and toss well to coat
aproximately 5 grams of carbs
Chef Deb's southwestern peppers and steak(Diabetic friendly)
This is a wonderful diabetic dish that my whole family loves
Ingredients
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
3/4 tsp ground pepper
1 lb top sirloin steak/trim off any fat
3 cloves garlic pealed and minced
3 tsp olive oil
2 red bell peppers, thinly sliced
medium onion halved legnthwise then thinly sliced
2 tsp brown sugar
3/4 cup brewed coffee or prepared instant coffee
1/4 cup balsamic vinegar
Directions
mix together the cumin,chili powder,salt,garlic and pepper in a small bowl
rub the steak with the spiced mixture
In a heavy skillet heat 2 tsp of olive oil over medium heat and add steak and cook 8 to 10 mins each side (if you don't care for medium rare meet) less time if you do
transfer meat to a cutting board and set aside
add another tsp of olive oil to the skillet and add the peppers and onions and stir until tender(about 4 mins)
add brown sugar and stir for two minutes
to serve:
slice steak thinly across the grain and arrange on top of the peppers on a platter
pour any remaining sauce on top and serve with fresh parsley sprigs
Less than 18 carbs per serving and less than 250 calories
add coffee and balsamic vinegar and cook for 3 minutes
Ingredients
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
3/4 tsp ground pepper
1 lb top sirloin steak/trim off any fat
3 cloves garlic pealed and minced
3 tsp olive oil
2 red bell peppers, thinly sliced
medium onion halved legnthwise then thinly sliced
2 tsp brown sugar
3/4 cup brewed coffee or prepared instant coffee
1/4 cup balsamic vinegar
Directions
mix together the cumin,chili powder,salt,garlic and pepper in a small bowl
rub the steak with the spiced mixture
In a heavy skillet heat 2 tsp of olive oil over medium heat and add steak and cook 8 to 10 mins each side (if you don't care for medium rare meet) less time if you do
transfer meat to a cutting board and set aside
add another tsp of olive oil to the skillet and add the peppers and onions and stir until tender(about 4 mins)
add brown sugar and stir for two minutes
to serve:
slice steak thinly across the grain and arrange on top of the peppers on a platter
pour any remaining sauce on top and serve with fresh parsley sprigs
Less than 18 carbs per serving and less than 250 calories
add coffee and balsamic vinegar and cook for 3 minutes
Macaroni or Noodle Ham Bake
Just about everyone I know loves macaroni and cheese so I'm adding a new version that I think you might like. You can substitute regular macaroni with egg noodles for a bit of a heartier version.
Ingredients
butter for greasing your dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons of flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups grated provalone cheese
3/4 cup grated parmasean cheese
3/4 cup grated mozzarella cheese
4 ounces ham (diced) aprox 1 1/2 cups
2 tablespoons parsley (finely chopped)
Directions
Pre-heat oven to 450
grease a 9x13 pan with butter and set aside
cook the noodles or macaroni in a boiling pot of salted water until slightly tender
drain your noodles but do not rinse (set aside )
In a large bowl combine, cream,milk, flour, 1/2 tsp salt and pepper and stir
blend in 1/4 cup provalone 1/4 cup grated parmesean ,1/4 cup shredded mozerella ,ham and parsley
add the noodles and toss to evenly coat the mixture and add to the baking dish
In another bowl mix the remaining grated parmasean,provalone and shredded mozarella together and sprinkle on top
Bake about 20 minutes or until mixture is bubbles and cheese is a golden brown
Let set for about 10 minutes before serving
Ingredients
butter for greasing your dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons of flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups grated provalone cheese
3/4 cup grated parmasean cheese
3/4 cup grated mozzarella cheese
4 ounces ham (diced) aprox 1 1/2 cups
2 tablespoons parsley (finely chopped)
Directions
Pre-heat oven to 450
grease a 9x13 pan with butter and set aside
cook the noodles or macaroni in a boiling pot of salted water until slightly tender
drain your noodles but do not rinse (set aside )
In a large bowl combine, cream,milk, flour, 1/2 tsp salt and pepper and stir
blend in 1/4 cup provalone 1/4 cup grated parmesean ,1/4 cup shredded mozerella ,ham and parsley
add the noodles and toss to evenly coat the mixture and add to the baking dish
In another bowl mix the remaining grated parmasean,provalone and shredded mozarella together and sprinkle on top
Bake about 20 minutes or until mixture is bubbles and cheese is a golden brown
Let set for about 10 minutes before serving
Tuesday, August 4, 2009
Making a menu for the week(A tip my Mama taught me)
Everyone knows it's cheaper to eat at home but life is sometimes hectic and often the idea of what to cook each night can be stressful. This is where a menu for the week comes in handy. You don't have to follow it to the T(by having exactly what you've written for a particular day) but it's a great way to save money at the store and make meal planning a lot simpler.
I know if I don't have a menu I spend a lot more money at the store. Meal planning is also a great way to get your family involved by asking for suggestions. My planning begins on each Thursday when the grocery ads come out. I circle items that are on sale that I know I will need for the week. You can design each meal according to the time you have as some of you are involved in outside activities. On those particular nights you can have a One Dish wonder or soup night.I love making the menu for the week..It empowers me !
I know if I don't have a menu I spend a lot more money at the store. Meal planning is also a great way to get your family involved by asking for suggestions. My planning begins on each Thursday when the grocery ads come out. I circle items that are on sale that I know I will need for the week. You can design each meal according to the time you have as some of you are involved in outside activities. On those particular nights you can have a One Dish wonder or soup night.I love making the menu for the week..It empowers me !
Monday, August 3, 2009
Italian chicken vegetable soup (Diabetic friendly)
Ingredients
1 tablespoon olive oil
2 decent sized boneless skinless chicken breasts cut into small chunks
1 small zucchini (chopped)
1 large shallot (finely chopped
1 teaspoon italian seasoning
1/8 teaspoon salt
3 plum tomatoes (diced)
1 14 oz can chicken broth
2 tablespoons farfelline pasta
1 1/2 cups packed baby spinach
3 chicken bouillion cubes
3 cups water
Directions
In a large saucepan heat olive oil on medium high,add chicken and brown(5 to 6 minutes)transfer chicken to a plate
In whats left of the olive oil, add zuchinni,shallots,italian seasoning and salt . cook until tender
stir often
add tomatoes,broth,water,bouillion and pasta and increase to a boil and stir occasionally
until pasta is cooked(about 10 mins)
stir in chicken and spinach
cook until the chicken is heated through(about 4 mins)
This is great with a salad and garlic sticks or hot italian bread
1 tablespoon olive oil
2 decent sized boneless skinless chicken breasts cut into small chunks
1 small zucchini (chopped)
1 large shallot (finely chopped
1 teaspoon italian seasoning
1/8 teaspoon salt
3 plum tomatoes (diced)
1 14 oz can chicken broth
2 tablespoons farfelline pasta
1 1/2 cups packed baby spinach
3 chicken bouillion cubes
3 cups water
Directions
In a large saucepan heat olive oil on medium high,add chicken and brown(5 to 6 minutes)transfer chicken to a plate
In whats left of the olive oil, add zuchinni,shallots,italian seasoning and salt . cook until tender
stir often
add tomatoes,broth,water,bouillion and pasta and increase to a boil and stir occasionally
until pasta is cooked(about 10 mins)
stir in chicken and spinach
cook until the chicken is heated through(about 4 mins)
This is great with a salad and garlic sticks or hot italian bread
Mama's Quick and Easy Chicken Pot Pie
Ingredients
1 2/3 cup frozen mixed vegetables
2 boneless skinless chicken breasts cut into small cubes
1 large can condensed cream of chicken soup
1/4 teaspoon black pepper
1 1/4 cup bisquick
3/4 cup milk
1 egg
Directions
Heat oven to 400
mix vegetables, soup and chicken together and pour into ungreased baking pan
mix together remaining ingredients of bisquick,milk,pepper,and egg and pour over chicken mixture
Bake aproximately 30 minutes or until golden brown
let set for 5 mins before serving
You may substitute chicken with turkey if you like
As a kid this was one of my favorite dishes. Mama used to always make it for trick or treat night . It was fast and easy and one dish she knew I'd finish.
Great with a side salad and soup
1 2/3 cup frozen mixed vegetables
2 boneless skinless chicken breasts cut into small cubes
1 large can condensed cream of chicken soup
1/4 teaspoon black pepper
1 1/4 cup bisquick
3/4 cup milk
1 egg
Directions
Heat oven to 400
mix vegetables, soup and chicken together and pour into ungreased baking pan
mix together remaining ingredients of bisquick,milk,pepper,and egg and pour over chicken mixture
Bake aproximately 30 minutes or until golden brown
let set for 5 mins before serving
You may substitute chicken with turkey if you like
As a kid this was one of my favorite dishes. Mama used to always make it for trick or treat night . It was fast and easy and one dish she knew I'd finish.
Great with a side salad and soup
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