Tequila Honey Shrimp

January 16, 2014 Leave a Comment
Tequila Honey Shrimp

Tequila Honey Shrimp

 

This recipe, Tequila Honey Shrimp is from Diabetic Connect.  It’s quick and easy – ONCE you peel and devein the shrimp.

 

Tequila Honey Shrimp Recipe

Tequila Honey Shrimp

 

2 tsp. olive oil

1 tsp. butter

2 cloves garlic, minced

1 ½ lb. medium shrimp; peeled and deveined

2 Tbsp. honey

2 – 3 Tbsp. Tequila

Heat the oil and butter in a skillet over medium-high heat.  Add the garlic and sauté for 30 seconds.  Add the shrimp and sauté for 3-4 minutes or until shrimp turn pink.

Add the honey and tequila and cook for 1-2 minutes.  Serve immediately.

(This can be served on top of a large salad, with English cucumber, carrots and tomatoes; with a dressing of your choice)

 

(Recipe for Tequila Honey Shrimp came from Diabetic Connect, 2014)

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Italian Chicken Chardonnay

January 14, 2014 Leave a Comment

 

Italian Chicken Chardonnay

Italian Chicken Chardonnay

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

“One day, I needed have dinner ready when we walked in the door after work and school.  So I altered a skillet dish that my family likes into this delicious slow cooker meal, and it was ready and waiting when we got home.  It’s perfect for a weeknight meal but is nice enough for company, too.”

          Judy Armstrong                                                                                Prairieville, Louisiana

 

Italian Chicken Chardonnay Recipe

Italian Chicken Chardonnay

2 tsp. paprika

1 tsp. salt

1 tsp. pepper

¼ tsp. tsp. cayenne pepper

3 Lb. bone-in chicken breast halves, skin removed

½ Lb. baby Portobello mushrooms, quartered

1 medium sweet red pepper, chopped

1 medium onion, chopped

1 can (14 oz.) water-packed artichoke hearts, rinsed and drained

1 ½ cups chardonnay

1 can (6 oz.) tomato paste

3 garlic cloves, minced

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

¼ cup minced fresh parsley

Hot cooked pasta

Shredded Romano cheese

Combine the paprika, salt, pepper and cayenne; sprinkle over chicken.  Place the chicken, mushrooms, red pepper, onions and artichokes in a 5 quart slow cooker.  In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.

Cover and cook on low for 5-6 hours or until chicken is tender.  Stir in parsley.  Serve with pasta; sprinkle with cheese.                6 serving

(Recipe for Italian Chicken Chardonnay was on www.tasteofhome.com, 2013)

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Italian Garlic Parmesan Breadsticks

January 13, 2014 Leave a Comment
Italian Garlic Parmesan Breadsticks

Italian Garlic Parmesan Breadsticks

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I found this recipe in a farm newspaper many years ago.  It is one of my family’s favorite appetizers especially before Italian dishes.

         Loretta Fisher                                                                    Abbottstown, Pennsylvania

 

Italian Garlic Parmesan Breadsticks Recipe

 

Italian Garlic Parmesan Breadsticks

3 tsp. active dry yeast

1 ½ cups warm water (110 F. to 115 F.)

4 Tbsp. canola oil, divided

1 Tbsp. sugar

¼ tsp. salt

4 cups flour

½ cup butter, melted

3 Tbsp. grated Parmesan cheese

2 Tbsp. dried parsley flakes

1 ½ tsp. garlic powder

 

In a large bowl, dissolve yeast in warm water.  Add 1 tablespoon oil, sugar, salt, and 3 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).  Cover and let rest for 10 minutes.

On a lightly floured surface, roll dough into a 15 inch square.  Cut in half lengthwise; cut each half widthwise into 1 inch strips.

In a shallow bowl, combine the butter, cheese, parsley, garlic powder and remaining oil.  Dip each strip into butter mixture, then twist two to three times.

Place 1 inch apart on greased baking sheets.  Bake at 350 F. for 18-21 minutes or until golden brown.  Serve warm.                  2 ½ dozen

 

(Recipe for Italian Garlic Parmesan Breadsticks was on www.tasteofhome.com, 2013)

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Ham Fettuccine Bake

January 12, 2014 Leave a Comment
Ham Fettuccine Bake

Ham Fettuccine Bake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

My family loves this recipe, and it’s a great way to use up leftover ham.  Although a meal by itself, I often serve it with a tossed salad.

         Cathy Neve                                                                         Yakima, Washing

 

Ham Fettuccine Bake Recipe

Ham Fettuccine Bake

¼ cup dry bread crumbs

¼ tsp. dried parsley flakes

2 Tbsp. butter, divided

2 Tbsp. flour

2 cups milk

1 ½ cups (6 oz.) sharp white cheddar cheese, shredded

2 cups cubed fully cooked ham

1 ½ cups cooked fettuccine

1 cup frozen peas

In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown.  Remove from pan; set aside.

In a large skillet, melt the remaining butter.  Stir in flour until smooth; gradually add the milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cheese; cook 2-3 minutes longer or until melted.  Stir in the ham, fettuccine and peas.

Transfer to a greased 11×7 inch baking dish; sprinkle with bread crumb mixture.

Cover and bake at 350 F. for 20 minutes.  Uncover; bake 5-10 minutes longer or until bubbly.

5 servings

(Recipe for Ham Fettuccine Bake was on www.tasteofhome.com, 2013)

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Baked Potato Cheddar Soup

January 11, 2014 Leave a Comment
Baked Potato Cheddar Soup

Baked Potato Cheddar Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

A few simple kitchen staples makes for an impressive soup.  Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish.

       Kristin Reynolds                                                                               Van Buren, Arkansas

 

Baked Potato Cheddar Soup Recipe

Baked Potato Cheddar Soup

1/3 cup flour

3 cups milk

2 large potatoes, baked, peeled and coarsely mashed (1 ½ lbs.)

1/3 cup plus 2 Tbsp. shredded cheddar cheese, divided

½ tsp. salt

¼ tsp. pepper

½ cup Daisy Brand Sour Cream

½ cup thinly green onions, divided

Crumbled cooked bacon, optional

In a large saucepan, whisk flour and milk until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the potatoes, 1/3 cup cheese, salt and pepper.  Cook over medium heat for 2-3 minutes or until cheese is melted.

Remove from the heat.  Stir in sour cream and ¼ cup onions until blended.  Cover; cook over medium heat for 10-12 minutes or until heated through (DO NOT BOIL).  Garnish with remaining cheese, onions and bacon.                    4 servings

 

(Recipe for Baked Potato Cheddar Soup came from Taste of Home (tasteofhome.com)

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Comforting Crock Pot Chili

January 10, 2014 Leave a Comment

 

Comforting Crock Pot Chili

Comforting Crock Pot Chili

This recipe, Comforting Crock Pot Chili is from Diabetic Connect.  This classic and simple chili is sure to please your taste buds!

 

Comforting Crock Pot Chili Recipe

Comforting Crock Pot Chili

1 lb. ground turkey breast or very lean ground beef

1 large onion, finely chopped

5 oz. pinto beans, rinsed and drained

8 ½ oz. corn, rinsed and drained

15 oz. tomato sauce

14 ½ oz. diced tomatoes

10 oz. diced tomato and green chilies

2 Tbsp. chili powder

1 tsp. ground cumin

½ tsp. garlic powder

½ tsp. salt

 

In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain.  Transfer meat to Crock Pot.  Add remaining ingredients and stir until combined.  Cook on high for 4 hours; remove lid and stir quickly halfway through.

 

(Recipe for Comforting Crock Pot Chili came from Diabetic Connect, 2013)

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Low-Carb Chili

January 9, 2014 Leave a Comment
Low-Carb Chili

Low-Carb Chili

This recipe, Low-Carb Chili is from Diabetic Connect.  It’s COOOOLD OUTSIDE, and that means it’s time to make CHILI.  This chili is made with allspice, cinnamon, cumin, hot pepper flakes…it will give your chili a great taste.

 

Low-Carb Chili Recipe

Low-Carb Chili

1 quart water

2 lb. extra ground beef (5 % fat) or ground turkey

1 tsp. ground cinnamon

1 tsp. ground cumin

1 medium onion, chopped

1 tsp. Worcestershire sauce

2 medium garlic cloves, mashed

2 tsp. salt (optional)

2-3 Tbsp. chili powder

1 tsp. black pepper

½ tsp. HOT pepper flakes

½ tsp. ground allspice

6 oz. tomato paste

3 bay leaves

4 oz. canned mushroom slices, drained (or fresh, cooked)

¾ cup chopped green bell peppers, chopped

 

Brown meat, drain off fat.

Add remaining ingredients, bring ti a boil.  Simmer for 3 hours, stirring occasionally.

 

(Recipe for Low-Carb Chili came from Diabetic Connect, 2013)

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Slow Cooked Chili Mac

January 8, 2014 Leave a Comment
Slow Cooked Chili Mac

Slow Cooked Chili Mac

 

This recipe, Slow Cooked Chili Mac is from Diabetic Connect.  Add macaroni pasta for a twist on an old favorite.

 

Slow Cooked Chili Mac Recipe

Slow Cooked Chili Mac

1 ¼ lb. ground beef (10% fat)

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. hot red pepper flakes

2 cup pasta, macaroni, whole wheat, cooked

 

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

 

(Recipe for Slow Cooked Chili Mac came from Diabetic Connect, 2014)

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Pumpkin Soup

January 7, 2014 Leave a Comment
Pumpkin Soup

Pumpkin Soup

 

This recipe, Pumpkin Soup is from Diabetic Connect.  It’s COOOOLD OUTSIDE, and that means it’s time to make SOUP.  This recipe you can double…so you have it a little longer.

 

Pumpkin Soup Recipe

Pumpkin Soup

¾ cup water

1 small onion, chopped

1 can (8 oz.) pumpkin puree

1 cup unsalted vegetable broth

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup fat-free milk

1/8 tsp. freshly ground black pepper

1 green onion, green top only, chopped

 

In a large saucepan, heat ¼ cup of water over medium heat.  Add onions and cook until tender, about 3 minutes.  Don’t let the onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg.  Bring to a boil, reduce heat and simmer for 5 minutes.  Stir in the milk and cook until hot.  Don’t boil.

Ladle into warmed individual bowls and garnish with black pepper and green onion tops.

 

(Recipe for Pumpkin Soup came from Diabetic Connect, 2014)

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Curried Chicken Balls Appetizer

January 6, 2014 Leave a Comment
Curried Chicken Balls Appetizer

Curried Chicken Balls Appetizer

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Guests love these little chicken bites that get some zip from curry.  The savory snacks works well for any occasion, big or small.

          Judy Slotter                                                                        Alpharetta, Georgia

 

Curried Chicken Balls Appetizer Recipe

Curried Chicken Balls Appetizer

2 packages (3 oz. each) Philadelphia Cream Cheese, softened

2 Tbsp. orange marmalade

2 tsp. curry powder

¾ tsp. salt

¼ tsp. pepper

3 cups finely chopped cooked chicken

3 Tbsp. finely chopped green onion

3 Tbsp. finely chopped celery

1 cup finely chopped almonds, toasted

 

In a large bowl, beat the first five ingredients until well blended.  Stir in the chicken, onion and celery.

Shape into 1 inch balls; roll in almonds.  Cover and chill until firm (can refrigerate up to 2 days).

About 5 dozen appetizers

 

(Recipe for Curried Chicken Balls Appetizer was on www.tasteofhome.com, 2013)

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