Chicken Honey Nut Stir-Fry

Chicken Honey Nut Stir-Fry

Chicken Honey Nut Stir-Fry

This recipe, Chicken Honey Nut Stir-Fry, came from Diabetic Living Online.


Chicken Honey Nut Stir-Fry Recipe


Chicken Honey Nut Stir-Fry

2 tsp. vegetable oil

¼ cup diagonally sliced carrot

¼ cup chopped celery

8 oz. skinless, boneless chicken breast halves, cut into 1 inch pieces

¼ cup orange juice

1 tsp. cornstarch

1 Tbsp. reduced-sodium soy sauce

1 tsp. honey

¼ tsp. grated fresh ginger

2 Tbsp. cashews

2 Tbsp. thinly sliced green onion

2/3 cup hot cooked brown rice


In a wok or large skillet heat 1 teaspoon of oil over high heat.  Add carrot and celery; stir-fry for 2 minutes.  Add the remaining 1 teaspoon oil.  Add chicken; stir-fry for 3-5 minutes more or until chicken is done.

In a small bowl, whisk together orange juice and cornstarch.  Add soy sauce, honey and ginger; whisking until well mixed.  Add soy sauce mixture to chicken mixture in wok.  Cook and stir over medium heat until thickened.  Cook for 1 minute more.  Top with cashews and green onion.  Serve over hot cooked brown rice.        2 servings


(Recipe for Chicken Honey Nut Stir-Fry, Diabetic Living Online, 2015)


Gingery Meatball Soup

Gingery Meatball Soup

Gingery Meatball Soup


After looking through 6 magazines, I came across this recipe, Gingery Meatball Soup.  I hope you like it.


Gingery Meatball Soup Recipe


Gingery Meatball Soup

1 lb. ground pork

2 green onions, finely chopped

3 cloves garlic, finely chopped

1 piece (1 inch) peeled fresh ginger, finely chopped

2 quarts lower-sodium chicken broth (You might try…Kitchen Basic)

8 oz. snow peas, sliced

3 cups cooked white or brown rice


Arrange oven rack 6 inches from broiler heat source.  Preheat broiler on high.  Line large rimmed baking sheet with foil.

In medium bowl, combine pork, green onions, garlic and ½ teaspoon each salt and pepper.  Form mixture into bite-size meatballs (about 1 inch each); arrange in single layer on prepared baking sheet.  Broil 5 to 7 minutes or until browned.

Meanwhile, in covered 5 quart saucepot, heat broth to simmering on high.  Uncover; add snow peas, rice and broiled meatballs.  Reduce heat to medium; simmer 5 minutes or until meatballs are cooked through and snow peas are tender.            6 serving


(Recipe for Gingery Meatball Soup was in a magazine)


Super-Stuffed Mexican Potatoes

SSuper-Stuffed Mexican Potatoes

Super-Stuffed Mexican Potatoes

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


These taters are packed!  Your whole family will enjoy this hearty stuffed potato.

         Steve Westphal                                                                                Wind Lake, Wisconsin


Super-Stuffed Mexican Potatoes Recipe



Super-Stuffed Mexican Potatoes

4 large baking potatoes

1 jar (16 oz.) black bean and corn salsa

1 package (6 oz.) ready-to-use grilled chicken breast strips

1 cup cubed process cheese (Velveeta)

1 medium tomato, chopped

Optional toppings:   chopped green onions, sliced ripe olives and sour cream


Scrub and pierce potatoes; place on microwave-safe plate.  Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.

Meanwhile, in a large saucepan, combine the salsa, chicken and cheese.  Cook and stir over medium heat until cheese is melted.

Cut an “X” in top of each potato; fluff pulp with a fork.  Spoon salsa mixture over potatoes and sprinkle  with tomato.  Serve with topping of your choice.        4 servings


(Recipe for Super-Stuffed Mexican Potatoes was in, 2015)


Holiday Salsa

Holiday Salsa

Holiday Salsa

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


You know it’s an amazing salsa when your guest hover around the serving bowl ‘til it’s scraped clean!  This boasts fresh cilantro, cranberries and just a hint of heat.

Shelly Pattison                                                                                 Lubbock, Texas


Holiday Salsa Recipe


Holiday Salsa

1 package (12 oz.) fresh or frozen cranberries

1 cup sugar

6 green onions, chopped

½ cup fresh cilantro leaves, chopped

1 jalapeno pepper, seeded and finely chopped

1 package (8 oz.) cream cheese, softened

Assorted crackers or tortilla chips


Place cranberries and sugar in a food processor; cover and pulse until coarsely chopped.  Transfer to a small bowl.  Stir in the onions, cilantro and pepper.  Cover and refrigerate for several hours or overnight.

To serve, place cream cheese on a serving place.  Drain salsa and spoon over cream cheese.  Serve with crackers or chips.        12 servings


(Recipe for Holiday Salsa was in, 2014)


Beef & Spinach Lo Mein


Beef & Spinach Lo Mein

Beef & Spinach Lo Mein

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


If you like a good stir-fry, this dish will definitely satisfy.  I discovered the recipe at an international luncheon and it’s now a favorite go-to meal.

          Denise Patterson                                                                             Bainbridge, Ohio

Beef & Spinach Lo Mein Recipe


Beef & Spinach Lo Mein

¼ cup hoisin sauce

2 Tbsp. soy sauce

1 Tbsp. water

2 tsp. sesame oil

2 garlic cloves, minced

¼ tsp. crushed red pepper flakes

1 lb. beef top round steak, thinly sliced

6 oz. uncooked spaghetti

4 tsp. canola oil, divided

1 can (8 oz.) sliced water chestnuts, drained

2 green onions, sliced

1 package (10 oz.) fresh spinach, coarsely chopped

1 red chili pepper, seeded and thinly sliced


In a small bowl, mix the first six (6) ingredients.  Remove ¼ cup mixture to a large bowl; add beef and toss to coat.  Marinate at room temperature 10 minutes.

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, heat 1 ½ teaspoon canola oil.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan.  Repeat with an additional 1 ½ teaspoons oil and remaining beef mixture.

Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds.  Stir in spinach and remaining hoisin mixture; cook until spinach is wilted.  Returned beef to pen; heat through.

Drain spaghetti; add to beef mixture and toss to combine.  Sprinkle with chili pepper.        5 serving


(Recipe for Beef & Spinach Lo Mein was in, 2014)


Slow Cooker Turkey Chili


Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

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


I love this chili recipe because it’s a quick meal to prepare in the morning and a delicious wholesome dinner to return to in the evening.

               Terri Crandall                                                                    Gardnerville, Nevada


Slow Cooker Turkey Chili Recipe

Slow Cooker Turkey Chili

2 Tbsp. olive oil

1 ½ lb. ground turkey

1 medium onion, chopped

2 Tbsp. ground ancho chili pepper

1 Tbsp. chili powder

1 ½ tsp. salt

1 ½ tsp. ground cumin

1 ½ tsp. paprika

2 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained

1 medium sweet yellow pepper, chopped

1 medium sweet red pepper, chopped

1 can (4 oz.) chopped green chilies

1 garlic clove, minced

1 cup brewed coffee

3/4/ cup dry red wine or chicken broth

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

Sliced avocado and chopped green onions


In a large skillet, heat oil over medium heat.  Add turkey and onions; cook 8-10 minutes or until meat is no longer pink, breaking up turkey into crumbles.

Transfer to a 5 quart slow cooker; stir in seasonings.  Add tomatoes, sweet peppers, chilies and garlic; stir in coffee and wine.

Cook, covered, on low 7-9 hours.  Stir in beans; cook 15-20 minutes longer or until heated through.  Top servings with avocado and green onions.       8 servings

Freezer option:  Freeze cooled chili in freezer containers.  To use, partially thaw in refrigerator overnight.  Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.


(Recipe for Slow Cooker Turkey Chili was on, 2014)


Italian Orange Roughy

Italian Orange Roughy

Italian Orange Roughy


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


My family loves this moist and tender fish swimming in a flavorful sauce.  It’s easy to marinate first, and then cook quickly in the microwave.   * This recipe is Diabetic Friendly! *

           Alice Masheck                                                                                   Schamburg, Illinois


Italian Orange Roughy Recipe

Italian Orange Roughy

1 lb. orange roughy fillets

½ cup tomato juice

2 Tbsp. white vinegar

1 envelope Italian salad dressing mix

¼ cup chopped green onions

¼ cup chopped green pepper


Place fish fillets in a shallow 2 quart microwave-safe dish, positioning the thickest portion of fish toward the outside edges.  In a small bowl, combine the tomato juice, vinegar and salad dressing mix; pour over fish.  Cover and refrigerate for 30 minutes.

Sprinkle with onions and green pepper.  Cover and microwave on high for 2 minutes.  Turn fillets over; cook 1-3 minutes longer or until fish flakes easily with a fork.  Let stand, covered, for 2 minutes.                    4 servings


(Recipe for Italian Orange Roughy was on, 2014)


Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken


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


Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese.  It’s extra special to serve but is not tricky to make.

        Katrina Wagner                                                                               Grain Valley, Missouri


Spinach and Mushroom Smothered Chicken Recipe

Spinach and Mushroom Smothered Chicken

3 cups fresh baby spinach

1 ¾ cups sliced fresh mushrooms

3 green onions, sliced

2 Tbsp. chopped pecan

1 ½ tsp. olive oil

4 boneless skinless chicken breast halves (4 oz. each)

½ tsp. rotisserie chicken seasoning

2 slices reduced-fat provolone cheese, halved


In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender.  Set aside and keep warm.

Sprinkle chicken with seasoning.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 170 F.

Top with cheese.  Cover and grill 2-3 minutes longer or until cheese is melted.  To serve, top each chicken breast with reserved spinach mixture.             4 serving


(Recipe for Spinach and Mushroom Smothered Chicken was on, 2014)


Shrimp Bisque


Shrimp Bisque

Shrimp Bisque

Sara Lynn’s mother Pat likes to make this decadent soup for Christmas…but why wait?

                                Sara Lynn Cwayna                                          Greenfield, Minnesota


Shrimp Bisque Recipe

Shrimp Bisque

6 Tbsp. olive oil

4 cups chopped green onions (stem and ends removed)

6 cloves garlic, chopped (or 1 ½ tsp. PENZEYS MINCED GARLIC)

¼ to 1 tsp. CAYENNE PEPPER, to taste

2 lb. shrimp, shelled and deveined

½ cup brandy or cognac

½ cup dry sherry or white wine

1 stick butter

½ cup flour

4 cups whole milk

1 can (6 oz.) tomato paste

4-8 cups seafood stock, or more as desired

Worcestershire sauce and hot sauce on the side




In a medium skillet, heat the olive oil over medium-low heat.  Add onion and cook until tender but not brown, stirring frequently, about 10 minutes.  Add the garlic and cook 1 minute, stirring constantly.  Add the CAYENNE and shrimp and cook for 3 minutes, stirring occasionally.  Add alcohol and cook for 3 more minutes.  Remove from the heat and set aside.

In a large pot over medium-low heat, melt the butter.  Add the flour and stir constantly for 1 minute, until it forms a thick creamy paste.  Gradually add the milk, starting with a few tablespoons at a time, stirring constantly, and cook until smooth and thickened, about 5 minutes.  Stir in the tomato paste, whisking or stirring well to dissolve.  Slowly add the seafood stock (start with 4 cups), stirring constantly.  Add the shrimp mixture to the pot.  If the soup is too thick, add additional seafood stock or water as desired (we used a total of 7 cups).

Serve hot with Worcestershire sauce and hot sauce on the side.  The cooking time is 30-40 minutes.

14-16 servings


(Recipe for Shrimp Bisque was in Penzeys Spices catalog)


Tilapia with Corn Salsa

Tilapia with Corn Salsa

Tilapia with Corn Salsa


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


My family loves fish, and this super-fast and delicious dish is very popular at my house.  Thought it tastes like it takes long time, it cooks in minutes under the broiler.  We like it garnished with lemon wedges and couscous on the side.


Tilapia with Corn Salsa Recipe

Tilapia with Corn Salsa

4 tilapia fillets (6 oz. each)

1 Tbsp. olive oil

¼ tsp. salt

¼ tsp. pepper

1 can (15 oz.) black beans, rinsed and drained

1 can (11 oz.) whole kernel corn, drained

¾ cup Italian salad dressing

2 Tbsp. chopped green onion

2 Tbsp. chopped sweet red pepper


Drizzle both sides of fillets with oil; sprinkle with salt and pepper.

Broil 4-6 inches from the heat for 5-7 minutes or until fish flakes easily with a fork.  Meanwhile, in a small bowl, combine the remaining ingredients.  Serve with fish.         4 servings


(Recipe for Tilapia with Corn Salsa was on, 2014)