Teriyaki Chicken & Snow Pea Stir-Fry

Teriyaki Chicken and Snow Pea Stir FryTeriyaki Chicken & Snow Pea Stir-Fry

2 tsp. Asian (dark) sesame oil

1 lb. skinless boneless chicken breast, cut into thin strips

2 garlic cloves, minced

1 (1/2 inch) piece fresh ginger, peeled and minced

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 (5 0z.) can sliced water chestnuts, drained

6 oz. snow peas, trimmed

1/4 cup reduced-sodium chicken broth

1/4 cup teriyaki sauce

Pinch red pepper flakes

2 cups hot cooked brown rice

Heat large skillet or wok over medium-high heat until drop of water sizzles in pan.  Add oil and swirl to coat skillet.

Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes.  Using slotted spoon, transfer chicken to plate.

Add garlic and ginger to skillet and stir-fry until fragrant, about 30 seconds.  Add bell pepper, scallions and water chestnuts; stir-fry 2 minutes.  Add snow peas and stir-fry until bright green.  Add broth, teriyaki sauce and red pepper flakes; stir-fry until sauce is slightly reduced, about 1 minute longer.

Return chicken to skillet and stir-fry until heated through, about 1 minute.  Serve with brown rice.

Stir-fries are one of the quickest meals you can make, but once you start cooking, there’s little time to do anything but STIR!  Prep all your ingredients and arrange them near the stove before you begin for stress-free stir-frying.

Weight Watchers, Teriyaki Chicken and Snow Pea Stir-Fry, Cook it Fast, 2014

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Slow Cooked Chili Mac

Slow Cooked Chili Mac

Slow Cooked Chili Mac

This recipe, Slow Cooked Chili Mac.  This slow-cooked chili adds macaroni pasta for a twist on an old favorite.

 

Slow Cooked Chili Mac Recipe

 

Slow Cooked Chili Mac

1 ¼ lb. lean ground beef

14 ½ oz. canned unsalted diced tomatoes, drained

1 cup fresh chopped onion

1 medium garlic clove, minced

1 Tbsp. chili powder

½ tsp. salt

½ tsp. ground cumin

½ tsp. oregano leaves, dried

¼ tsp. black pepper

¼  tsp. oregano leaves, dried

¼ tsp. hot red pepper flakes

2 cups pasta, macaroni, whole wheat, cooked

 

Crumble ground beef into slow cooker.  Add remaining ingredients, except, except macaroni to slow cooker.  Cover and cook on low 4 hours.  Stir in cooked macaroni.  Cover and cook on low 1 additional hour.           6 servings

 

(Recipe for Slow Cooked Chili Mac, Diabetic Connect, 2015)

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Maple Squash Soup with Apple

Maple Squash Soup with Apple

Maple Squash Soup with Apple

This recipe, Maple Squash Soup with Apple, there are numerous varieties of winter squash to choose from.  All of them tantalizing in this rich buttery soup…pumpkin, acorn, butternut…are just a few.

 

Maple Squash Soup with Apple Recipe

 

Maple Squash Soup with Apple

1 Tbsp. olive oil

1 large onion, coarsely chopped

2 large Granny Smith apples (1 lb.), peeled, cored and cut into chunks

¼ tsp. cinnamon

1/8 tsp. cumin

1/8 tsp. salt

1/8 tsp. black pepper

1 package (12 oz.) frozen winter squash, thawed

2 ½ cups chicken broth

¾ cup 1% milk

¼ pure maple syrup

1 chopped apple

 

In a Dutch oven, heat the oil over medium heat.  Add the onion and apples and cook, stirring often, for 8 minutes or until tender.  Stir in the cinnamon, cumin, salt and pepper.

Add the squash and broth.  Cover and bring to a boil over high heat.  Reduce the heat to low and simmer, covered, stirring occasionally, for 15 minutes.

Puree the soup in batches in a food processor or blender.  Return to the saucepan and stir in the milk and maple syrup.  Bring to a boil over medium heat, stirring often.  Allow it to cool slightly, ladle into bowls and garnish each with a little chopped apple.

 

(Recipe for Maple Squash Soup with Apple, The Sugar Solution, 2006, 2015)

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Minestrone with Meatballs Soup

Minestrone with Meatballs

Minestrone with Meatballs

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

Minestrone with Meatballs Soup Recipe

 

Minestrone with Meatballs Soup

24 cooked meatballs

1 (15 oz.) can navy or other white beans, drained

1 Tbsp. dried minced onion

1 tsp. basil

1 bay leaf

2 cup Kitchen Basic Beef Broth

2 cups water

1 cup ditali, orzo or other pasta

1 (16 oz.) can diced tomatoes (liquid retained)

1 (10 oz.) package frozen mixed vegetables, thawed

1 tsp. sugar

 

In a 4 quart saucepan, combine the meatballs, beans,onion, basil, bay leaf, broth and water; bring to a boil.  Add the pasta and cook for 15 minutes.  Reduce to a simmer and add the tomatoes and their liquid, the vegetables and sugar; heat through.  Remove the bay leaf.           6 servings

 

(Recipe for Minestrone with Meatballs Soup, was in The Everything Soup Cookbook, 2002, 2015)  

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“Guy Like It” Barbecued Beef

Guy Like It - Barbecued Beef

Guy Like It – Barbecued Beef

Michele Pallas shares, “This recipe got its name from my grandmother Jo.  She wrote it down on an index card and included it in a recipe book my mother gave me when I got married.  She wrote on top, “GUY LIKE IT,” and we have called it that ever since!”

 

“Guy Like It” Barbecued Beef Recipe

 

“Guy Like It” Barbecued Beef

1 ½ lbs. beef (any kind of less expensive steak like round works), thinly sliced

1 onion, sliced

1 clove garlic or ¼ tsp. minced garlic

2 Tbsp. olive oil

1/3 cup ketchup

2 Tbsp. molasses

1 Tbsp. apple cider vinegar

1 Tbsp. Worcestershire sauce

½ tsp. REGULAR MUSTARD POWDER

½ tsp. medium “HOT” chili powder

 

Place the beef slices in a slow cooker on low or in a covered pan in a preheated 275 F. oven.  In a bowl, combine the remaining ingredients and mix well.

Pour over the beef.  Cook until the beef is tender, 4-6 hours.  The steak will be very tender but the same size as when you put it in, there is very little shrinkage.  Serve on rolls or over rice or egg noodles.

6-8 serving

 

(Recipe for “Gut Like It” Barbecued Beef was in Penzeys Spices catalog)

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Jalapeno Corn Bread

Jalapeno Corn Bread

Jalapeno Corn Bread

Jalapeno Corn Bread Recipe

 

Jalapeno Corn Bread

1 (8.25 oz.) can cream-style corn

1 cup yellow cornmeal

¾ cup buttermilk

½ cup corn oil

3 oz. shredded Cheddar cheese

3 eggs

2 jalapeno peppers, minced

1 tsp. salt

½ tsp. baking soda

2 Tbsp. butter

 

Preheat oven to 400 F. (200 degrees C).  Move an oven rack to the center position in oven.

Mix cream-style corn, cornmeal, buttermilk, corn oil. Cheddar cheese, eggs, jalapeno peppers, salt and baking soda in a large bowl.

Put butter into a 9 inch square baking dish.  Melt butter in preheated oven, 2 to 3 minutes.

Pour corn bread into the baking dish over melted butter.

Bake in preheated oven until golden brown about 35 minutes.

 

(Recipe for Jalapeno Corn Bread, Diabetic Connect, 2015)

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Butternut Squash Soup with Apples

Butternut Squash Soup with Apple

Butternut Squash Soup with Apple

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

Butternut Squash Soup with Apples Recipe

 

Butternut Squash Soup with Apple

1 shallot

1 clove garlic

¼ cup water

3 cups cored, peeled and cubed butternut squash

2 cups reduced-sodium, fat-free chicken broth

¾ cup apple cider

¼ cup plain non-fat yogurt

½ of an apple

 

Mince the shallot and garlic.  Pour the water into a soup pot, and cook them until soft, about 2 minutes.  Add the squash and the broth.  Bring to a boil, then reduce to a simmer and cook for about 20 minutes.

In a blender or food processor, blend the mixture.  Add the cider and yogurt and continue.  Put the soup back into the pot.  Dice the apple, leaving the skin in.  Reheat on low.           4-6 servings

 

(Recipe for Butternut Squash Soup with Apple, was in The Everything Soup Cookbook, 2002, 2015)

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Pumpkin Chili

 Pumpkin Chili

Pumpkin Chili

I found this recipe, Pumpkin Chili, tucked away in a can of recipes, that I haven’t looked through in YEARS!!  So why don’t you give it a try just in time for Halloween.

Pumpkin Chili Recipe

 

Pumpkin Chili

1 ½ lbs. butternut squash

¾ lb. lean ground beef

¾ lb. ground turkey breast

1 ½ cups chopped green pepper

½ cup chopped sweet onion

1 clove garlic, minced

1 ½ tsp. olive oil

¾ cup bottled chili sauce

1 (15 oz.) can crushed tomatoes

¾ cup canned diced tomatoes, undrained

1 (15 oz.) can chili beans

1 (15 oz.) can navy beans or cannellini beans

1/3 cup water

2 Tbsp. cider vinegar

4 ½ tsp. chili powder

¼ cup brown sugar

1 ½ tsp. (EACH) cumin, coriander, cinnamon and unsweetened cocoa powder

 

Place squash (discard seeds and pulp).  Place squash cut side down on baking sheet.  Bake 350 F. for 40 minutes or until tender.  Remove from oven, set aside to cool.

Meanwhile, in a 6 quart Dutch oven cook ground beef, turkey, pepper, onion, garlic in hot oil over medium-high heat until meat is brown and veggies are tender.  Add all remaining ingredients, except squash.  Bring to boiling; reduce heat.  Simmer uncovered 1 hour, stirring occasionally.

Cut squash in 4 wedges.  Remove rind and cut in ½ inch pieces.  Add to chili; simmer covered for 20 minutes more.

 

(Recipe for Pumpkin Chili, was dated September, 2000)

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Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

This recipe, Salmon Cutlets with Pineapple Salsa, one of the tastiest ways we know to get the healthy omega-3 fatty acids that fish such as salmon are famous for.

 

Salmon Cutlets with Pineapple Salsa Recipe

 

Salmon Cutlets with Pineapple Salsa

4 salmon cutlets cut 1 inch thick

Pineapple Salsa

5 ½ oz. fresh pineapple, roughly chopped

2 spring onions, finely chopped

1 fresh red chili, seeded and finely chopped

1 Tbsp. lemon juice

2 Tbsp. freshly chopped mint

 

Preheat BBQ to medium heat.  Cook salmon cutlets on lightly oiled grill for 3-5 minutes on each side or until flesh flakes when tested flakes when tested with fork.  (Or cook in oven; on broil)

To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine.  Serve at room temperature with salmon cutlets.

 

(Recipe for Salmon Cutlets with Pineapple Salsa, Diabetic Connect, 2015)

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Curried Pumpkin Soup

Curried Pumpkin Soup

Curried Pumpkin Soup

This recipe, Curried Pumpkin Soup, is rich, smooth and nicely spicy.

                                  Sandy Bingham                                                                Portland, Oregon

 

Curried Pumpkin Soup Recipe

 

Curried Pumpkin Soup

2 medium onions, finely chopped (2 cups)

2 Tbsp. butter

2 large garlic cloves

1 ½ Tbsp. minced fresh ginger

2 tsp. GROUND CUMIN

1 tsp. GROUND CORIANDER

½ – 1 tsp. CARDAMOM (recipe calls for the full teaspoon)

1 ½ tsp. salt

¾ tsp crushed red peppers

2 cans (15 oz.) solid pack pumpkin (NOT PIE FILLING)

7 cups water

1 ½ cups low-sodium chicken or vegetable broth

1 can (14 oz.) unsweetened regular coconut milk

¼ cup olive oil

2 tsp. whole BROWN MUSTARD SEED

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

Heat the butter in a stockpot over medium low heat.  Add the onion and cook until softened, 3-5 minutes.  Add the garlic and ginger and cook, stirring 1 minute.  Add the CUMIN, CORIANDER and CARDAMOM and cook, stirring, for 1 minute.  Add the salt, crushed red pepper, pumpkin, water, broth and coconut milk and simmer, uncovered, stirring occasionally, for 30 minutes.

Remove from heat.  Puree the soup so it is totally smooth; do this in batches using a blender or food processor (Use caution when blending hot liquids and don’t fill the blender more than half full).  Keep warm over low heat.

Heat the olive oil in a skillet over medium-high heat until hot but not smoking.  Add the MUSTARD SEED and cook until they begin to pop, about 15 seconds.  Carefully add the mixture to the soup and stir until combined.  Add additional broth if you would like a thinner soup.          10-12 serving

 

(Recipe for Curried Pumpkin Soup was in Penzeys Spices catalog)

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