Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

This recipe, Pineapple Pork Fried Jasmine Rice, was in the Diabetic Living magazine in 2014.


Pineapple Pork Fried Jasmine Rice Recipe


Pineapple Pork Fried Jasmine Rice

1 egg

2 egg whites

2 tsp. canola oil

1 lb. pork tenderloin, cut into bite-size pieces

1 Tbsp. canola oil

1 cup chopped fresh pineapple

½ cup thinly sliced carrot (1 medium)

½ thinly bias-sliced celery (1 stalk)

½ cup sliced green onions (4)

2 tsp. grated fresh ginger

2 cloves garlic, minced

2 cups cooked jasmine rice

½ cup frozen peas, thawed

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. snipped fresh cilantro


In a small bowl, beat together egg and egg whites; set aside.  In a very large skillet or wok heat the 2 teaspoons oil over medium-high heat.  Add pork.  Stir-fry 3 to 5 minutes or until pork is no longer pink.  Remove pork from skillet; set aside.

Add the 1 tablespoon oil to the skillet.  Add pineapple, carrot, celery, green onions and ginger; stir-fry 3 to 4 minutes or until vegetables are tender.  Add garlic; stir-fry 30 seconds more.  Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top.  Add rice.  Turn and toss mixture continuously 1 minute.  Stir in pork, peas, soy sauce and cilantro; heat through.  Serve immediately.             4 servings


(Recipe for Pineapple Pork Fried Jasmine Rice, Diabetic Living, 2015)


Overnight Brunch Casserole

Overnight Brunch Casserole

Overnight Brunch Casserole


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


I love to cook for company and do brunch frequently.  Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish.    * This recipe is DIABETIC FRIENDLY! *

Candace Hesch                                                                 Mosinee, Wisconsin


Overnight Brunch Casserole Recipe


Overnight Brunch Casserole

3 Tbsp. butter, divided

2 Tbsp. flour

½ tsp. salt

1/8 tsp. pepper

2 cups fat-free milk

5 slices reduced-fat process American cheese product, chopped

1 ½ cups sliced fresh mushrooms

2 green onions, finely chopped

1 cup cubed fully cooked ham

2 cups egg substitute

4 eggs

Topping:        3 slices whole wheat bread, cubed

4 tsp. butter, melted

1/8 tsp. paprika


In a large saucepan, melt 2 tablespoons butter.  Stir in flour, salt and pepper until smooth; gradually add milk.  Bring to a boil; cook and stir 2 minutes or until slightly thickened.  Stir in cheese until melted.  Remove from heat.

In a large nonstick skillet, sauté mushrooms and green onions in remaining butter until tender.  Add ham; heat through.  Whisk egg substitute and eggs; add to skillet.  Cook and stir until almost set.  Stir in cheese sauce.

Transfer to a 13×9 inch baking dish coated with cooking spray.  Toss bread cubes with butter.  Arrange over egg mixture; sprinkle with paprika.  Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake, uncovered 40-45 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.

12 servings


(Recipe for Overnight Brunch Casserole was in, 2015)


Spicy Sweet Potato Quiche Cups

Spicy Sweet Potato Quiche Cups

Spicy Sweet Potato Quiche Cups


Spicy Sweet Potato Quiche Cups Recipe


Spicy Sweet Potato Quiche Cups

Nonstick cooking spray

2 small sweet potatoes

9 large eggs

½ tsp. chili powder

¼ tsp. salt

¼ tsp. pepper

5 strips bacon

½ tsp. crumbled feta cheese

2 green onions


Preheat oven to 400 F.  Coat 12 cup muffin pan with nonstick cooking spray.

With vegetable peeler, from 2 small peeled sweet potatoes, peel 48 wide strips lengthwise.  Chop remaining into ½ inch pieces (1 ½ cups in all).

In microwave-safe bowl, combine chopped potato and 1 tablespoon water.  Cover; microwave on High 4 minutes.    Drain.  Line each muffin cup with 4 overlapping potato strips to make a crust; divide chopped potato among cups.  In large bowl, whisk large eggs, chili powder, salt and pepper.  Stir in cooked bacon; chopped, ½ cup crumbled feta cheese and 2 green onions; sliced.

Divide egg mixture among prepared cups.  Bake 20 minutes or until set.         12 muffins


(Recipe for Spicy Sweet Potato Quiche Cups was in Penzeys Spices catalog)