Ravioli with Snap Peas & Mushrooms

April 21, 2014 Leave a Comment
Ravioli with Snap Peas & Mushrooms

Ravioli with Snap Peas & Mushrooms

 

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

www.tasteofhome.com

 

Topped with the toasty texture and flavors of hazelnuts, this pasta makes an easy, earthy weeknight dinner.  I serve it with an herb lettuce salad and white wine.  This recipe is Diabetic Friendly!

           Charlene Chambers                                                        Ormond Beach, Florida

 

Ravioli with Snap Peas & Mushrooms Recipe

 

Ravioli with Snap Peas & Mushrooms

1 package (20 oz.) refrigerated cheese ravioli

1 lb. fresh sugar snap peas, trimmed

1 Tbsp. butter

½ lb. sliced fresh mushrooms

3 shallots, finely chopped

2 garlic cloves, minced

2 cups fat-free evaporated milk

8 fresh sage leaves, thinly sliced or 2 tsp. rubbed sage

1 tsp. grated lemon peel

1 tsp. lemon-pepper seasoning

¼ tsp. white pepper

¼ cup shredded Parmesan cheese

¼ cup hazelnuts, coarsely chopped and toasted

 

In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat.  Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender.  Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil.  Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through.  Sprinkle with cheese and hazelnuts.          8 servings

 

(Recipe for Ravioli with Snap Peas & Mushrooms was on www.tasteofhome.com, 2014)

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Mushroom Turkey Tetrazzini

December 1, 2013 Leave a Comment
Mushroom Turkey Tetrazzini

Mushroom Turkey Tetrazzini

 

This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey.  And it’s a real family pleaser!

         Linda Howe                                                                    Lisle, Illinois

 

Mushroom Turkey Tetrazzini Recipe

 

Mushroom Turkey Tetrazzini

12 oz. uncooked spaghetti, broken into 2 inch pieces

2 tsp. chicken bouillon granules

½ lb. sliced fresh mushrooms

2 Tbsp. butter

2 Tbsp. flour

¼ cup sherry or reduced-sodium chicken broth

¾ tsp. salt-free lemon-pepper seasoning

1/2 tsp. salt

1/8 tsp. ground nutmeg

1 cup fat-free evaporated milk

2/3 cup cubed Parmesan cheese, divided

4 cups cubed cooked turkey breast

¼ tsp. paprika

Cook spaghetti according to package directions.  Drain, reserving 2 ½ cups cooking liquid.  Stir bouillon into cooking liquid and set aside.  Place spaghetti in a 13 x 9 inch baking dish coated with cooking spray; set aside.

In a large nonstick skillet, sauté mushrooms in butter until tender.  Stir in flour until blended.  Gradually stir in sherry and reserved cooking liquid.  Add the lemon-pepper, salt and nutmeg.  Bring to stir boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended.  Add turkey; cook and stir until heated through.  Pour turkey mixture over spaghetti and toss to combine.  Sprinkle with paprika and remaining Parmesan cheese.

Cover and bake at 375 F. for 25-30 minutes or until bubbly.                   8 serving

 

(Recipe for Mushroom Turkey Tetrazzini came from Taste of Home, 2013)

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Walnut-Nutmeg Pumpkin Custard

November 23, 2013 Leave a Comment
Walnut-Nutmeg Pumpkin Custard

Walnut-Nutmeg Pumpkin Custard

 

This recipe is from Diabetic Living, it would be great to have something for all the people that you care about.  All the high calorie desserts that appear on the table after a BIG meal, it would be nice to have something that ANYONE could enjoy.

Walnut-Nutmeg Pumpkin Custard Recipe

Walnut-Nutmeg Pumpkin Custard

1 cup evaporated fat-free milk

1 cup canned pumpkin

2 eggs, lightly beaten

2/3 cup pure maple syrup

½ cup refrigerated or frozen egg product, thawed

2 tsp. vanilla

¼ tsp. salt

¾ tsp. ground nutmeg

¼ tsp. ground allspice

¼ chopped walnuts

¼ cup regular rolled oats

2 Tbsp. packed brown sugar

1 Tbsp. butter, melted

½ cup frozen light whipped dessert topping, thawed

Preheat oven to 350 F.  Coat eight (6 oz.) ramekins with non-stick cooking spray.  Place ramekins in two 2-quart square baking dishes.

In a medium bowl combine evaporated milk, pumpkin, eggs, maple syrup, egg product and vanilla.  In a small bowl sift together ½ teaspoon of nutmeg, ¼ teaspoon salt and the allspice.  Add spice mixture to the pumpkin mixture; beat with a wire whisk until well mixed.

In the small bowl that contained the spice mixture combine walnuts, oats, brown sugar, and the remaining ¼ teaspoon nutmeg.  Add melted butter; stir just until combined.

Divide pumpkin mixture evenly among the prepared ramekins.  Place baking dishes on the oven rack.  Pour enough boiling water into baking dishes to reach halfway up the sides of the ramekins.  Bake 15 minutes.  Carefully top each with 1 tablespoon of the nut mixture.  Bake 15 or 20 minutes more or until knife inserted near center comes out clean.

Remove ramekins from water; cool on a wire rack 30 minutes.  Cover and chill 2 to 8 hours before serving.  To serve, top with whipped dessert topping and, if desired, sprinkle with additional nutmeg.

8  serving

(Recipe for Walnut-Nutmeg Pumpkin Custard came from Diabetic Living, Winter, 2013)

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Broccoli-Ham Cheese Pie

August 24, 2013 Leave a Comment

 

Broccoli-Ham Cheese Pie

Broccoli-Ham Cheese Pie

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

www.tasteofhome.com

 

Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entrée.  “This egg and vegetable pie always gets thumbs-up approval from my sons and husband.”   (This recipe is Diabetic Friendly!)

                  Nancy Granaman                                                            Burlington, Iowa

 

Broccoli-Ham Cheese Pie Recipe

Broccoli-Ham Cheese Pie

12 sheets phyllo dough (14×9 inches)

Refrigerated butter-flavor spray

1 package (16 oz.) frozen broccoli cuts, thawed and patted dry

1 cup cubed fully cooked lean ham

1 cup (4 oz.) shredded reduced-fat cheddar cheese

1 small onion, chopped

2 Tbsp. minced fresh parsley

2 garlic cloves, minced

½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

1 cup egg substitute

1 cup fat-free evaporated milk

2 Tbsp. grated Parmesan cheese

 

Spritz one sheet of phyllo dough with butter-flavored spray.  Place in a 9 inch pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 inch.  (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out).  Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.

In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust.  Combine egg substitute and milk; pour over broccoli mixture.  Fold edges of dough over filling toward center of pie plate.  Spritz edges with butter-flavored spray.

Cover edge of crust with foil.  Bake at 375 F. for 40 minutes.  Remove foil.  Sprinkle with Parmesan cheese.  Bake 30-35 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.              6 servings

 

(Recipe for Broccoli-Ham Cheese Pie was in tasteofhome.com)

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Chocolate Crepes with Raspberry Sauce

May 12, 2013 1 Comment
Chocolate Crepes with Raspberry Sauce

Chocolate Crepes with Raspberry Sauce

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

 

Everyone at the table will feel special eating this scrumptious treat.  Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!

Rebecca Baird                                                                                   Salt Lake City, Utah

               

Chocolate Crepes with Raspberry Sauce Recipe

Chocolate Crepes with Raspberry Sauce

1 cup fat-free milk

½ cup fat-free evaporated milk

2 egg whites

1 egg

1 cup flour

¼ cup plus 1/3 cup sugar, divided

¼ cup baking cocoa

½ tsp. salt

4 ½ tsp. cornstarch

1cup water

4 ½ cups fresh or frozen raspberries, thawed, divided

Reduced-fat whipped cream in a can

1 tsp. confectioners’ sugar

In a small bowl, combine the milk, evaporated milk, egg whites and egg.  Combine the flour, ¼ cup sugar, cocoa and salt, add to milk mixture and mix well.  Cover and refrigerate for 1 hour.

In a small saucepan, combine cornstarch and remaining sugar; set aside.  Place water and 3 ½ cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.

Strain puree into cornstarch mixture and discard seeds.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Transfer to a small bowl; refrigerate until chilled.

Coat an 8 inch nonstick skillet with cooking spray; heat over medium heat.  Stir crepe batter; pour a scant 3 tablespoons into center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to wire rack.

Repeat with remaining batter, coating skillet with cooking spray as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Spread each crepe with 2 tablespoons sauce.  Fold each crepe into quarters; place two crepes on each of eight individual plates.  Top servings with remaining sauce and 1 tablespoon whipped cream.  Garnish with remaining raspberries and sprinkle with confectioners’ sugar.             8 servings

 

(Recipe for Chocolate Crepes with Raspberry Sauce was on www.tasteofhome.com)

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