Egg and Potato Casserole

Egg and Potato Casserole

Egg and Potato Casserole

This recipe, Egg and Potato Casserole, has Canadian bacon, hash browns, cheese, veggies and more, this hearty casserole s sure to please.


Egg and Potato Casserole Recipe


Egg and Potato Casserole

Nonstick cooking spray

2 cups loose-pack frozen diced hash browns with onions and peppers

1 cup loose-pack frozen cut broccoli or asparagus

1/3 cup finely chopped Canadian style bacon

1/3 cup evaporated fat-free milk

2 Tbsp. flour

2 cartons (8 oz.) refrigerated egg product, thawed

½ cup shredded reduced-fat cheddar cheese

½ tsp. dried basil, crushed

¼ tsp. pepper

1/8 tsp. salt


Preheat oven to 350 F.  Coat a 2-quart square baking dish with nonstick cooking spray.  Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon.  Set aside.

In a medium bowl, gradually stir evaporated milk into flour.  Stir in egg product, half of the cheddar cheese, the basil, pepper and salt.  Pour egg product mixture over vegetables.

Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean.  Sprinkle with remaining cheddar cheese.  Let stand for 5 minutes before serving.         6 servings


(Recipe for Egg and Potato Casserole, Diabetic Connect, 2015)


Spicy Chili Mac


Spicy Chili Mac

Spicy Chili Mac

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


Family and friends love this recipe.  I use three power foods:  tomatoes, black beans and olive oil, plus whole wheat pasta.  It’s comfort food to feel good about.  **This recipe is DIABETIC FRIENDLY!**

          Krissy Black                                                                                        Mt. Vernon, Ohio

Spicy Chili Mac Recipe


Spicy Chili Mac

2 cups uncooked whole wheat elbow macaroni

1 lb. lean ground turkey

1 small onion, chopped

2 to 3 jalapeno peppers, seeded and chopped

2 tsp. olive oil

2 garlic cloves, minced

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

1 can (14 ½ oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1 to 2 Tbsp. hot pepper sauce

2 to 3 tsp. chili powder

1 tsp. cumin

¼ tsp. cayenne pepper

¼ tsp. pepper

¾ cup shredder reduced-fat cheddar cheese


Cook macaroni according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion and jalapeno in oil over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Add the beans, tomatoes, tomato sauce, pepper sauce and seasoning.  Drain macaroni; stir into turkey mixture.  Cook over medium-low heat for 5 minutes or until heated through.

Sprinkle with cheese.  Remove from the heat; cook and let stand until cheese is melted.         6 serving


(Recipe for Spicy Chili Mac was in, 2014)


Turkey Burritos with Fresh Fruit Salsa


Turkey Burritos with Fresh Fruit Salsa

Turkey Burritos with Fresh Fruit Sals

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


Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family.  “Even our pickiest eater loves these with the sweet-spicy fruit  salsa.  Yum!”  This recipe is “Diabetic Friendly”!

                Lisa Eaton                                                                                           Kenneburk, ME

Turkey Burritos with Fresh Fruit Salsa Recipe


Turkey Burritos with Fresh Fruit Salsa

1 pint grape tomatoes, quartered

1 medium mango, peeled and chopped

2 medium kiwifruit, peeled and chopped

3 green onions, thinly sliced

3 Tbsp. finely chopped red onion

1 jalapeno pepper, seeded and chopped

1 Tbsp. lime juice

Burritos:       1 lb. lean ground turkey

½ tsp. ground turmeric

¼ tsp. ground cumin

1 Tbsp. olive oil

2 garlic cloves, minced

½ cup Burgundy wine or reduced-sodium beef broth

1 jar (16 oz.) salsa

2 cups frozen corn, thawed

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

10 whole wheat tortilla (8 inch), warmed

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


For salsa, combine the first seven ingredients.  Chill until serving.

In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in wine.  Bring to a boil.  Reduce heat; simmer, uncover, for 3-5 minutes or until thickened.

Stir in the salsa, corn and black beans.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.  Remove from the heat.

Spoon about ½ cup turkey mixture off center on each tortilla.  Sprinkle with cheese.  Fold sides and ends over filling and roll up.  Serve with salsa.         10 servings


(Recipe for Turkey Burritos with Fresh Fruit Salsa  was in, 2014)


Bacon-and-Cheese Cornbread Pudding

Bacon-and Cheese Cornbread Pudding

Bacon-and-Cheese Cornbread Pudding


This dish can be prepared in advance; it can also be assembled the night before and cooked before you’re ready to serve it.

Bacon-and-Cheese Cornbread Pudding Recipe


Bacon-and-Cheese Cornbread Pudding

3 large eggs, divided

3 cups milk, divided

1 (8.5 oz.) box cornbread mix

6 pieces bacon

2 cups shredded reduced-fat Cheddar cheese

¼ cup thinly sliced scallions


Preheat the oven to 400 F.  Coat a deep-dish pie plate with cooking spray.

Lightly beat 1 egg with 1 cup of milk; stir in the cornbread mix and let stand 5 minutes to allow some (not all) of the lumps to dissolve.  Transfer to the pie dish and bake until a toothpick stuck in the center comes out clean, about 17 to 20 minutes.  Remove from oven, reduce oven temperature to 50 degrees, and allow cornbread to cool, cut in 1 inch pieces.

Cook the bacon; drain on paper towel and crumble.

Beat the remaining 2 eggs with a fork; stir in the remaining 2 cups of milk and cheese.  Add the cornbread, bacon and scallions; allow to stand 10 minutes, stirring occasionally, until the cornbread becomes soggy.

Wipe out the pie dish and again coat with cooking spray.  Pour the bread pudding mixture into the prepared pan and bake until the center is just set and a toothpick comes out clean, about 40 minutes.  Allow to cool slightly before cutting into wedges to serve.             8 servings


(Recipe for Bacon-and-Cheese Cornbread Pudding was is Newsday, December, 2013)


Vegetable Soup with Dumplings o

Vegetable Soup with Dumplings

Vegetable Soup with Dumplings


Not only is this hearty soup my family’s favorite meatless recipe, but it’s a complete meal-in-one.  It’s loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime.


Vegetable Soup with Dumplings Recipe

Vegetable Soup with Dumplings

1 ½ cups chopped onions

4 medium carrots, sliced

3 celery ribs, sliced

2 Tbsp. canola oil

3 cups vegetable broth

4 medium potatoes, peeled and sliced

4 medium tomatoes, chopped

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

¼ cup flour

½ cup water

1 cup chopped cabbage

1 cup frozen peas

CARROT DUMPLINGS:   2 ¼ cups Reduced Fat Bisquick Mix

1 cup shredded carrots

1 Tbsp. minced fresh parsley

1 cup cold water

10 Tbsp. shredded reduced-fat cheddar cheese


In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender.  Stir in the broth, potatoes, tomatoes, garlic, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-25 minutes or until vegetables are tender.

In a small bowl, combine flour and water until smooth; stir into vegetable mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cabbage and peas.

For dumplings, in a small bowl, combine baking mix, carrots and parsley.  Stir in water until moistened.  Drop in 10 mounds onto simmering soup.  Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do NOT lift cover while simmering).  Garnish with cheese.            10 servings


(Recipe for Vegetable Soup with Dumplings came from