Main dish
 | Lasagna By simplify3, , link updated on Oct. 18 2009, 44  In Recipes |
| | Aloha Chicken - Yield: 6 servings 2 1/2 lb Chicken pieces; skinned -unsweetened 2 Chicken Bouillon cubes; 1/2 c Juice from pineapple; -Borden Low Sodium 1 ts Light soy sauce; 1 tb Margarine; 2 tb Flour; 1 c Green pepper; diced (1 med. ds Pepper; -pepper) 4 1/2 c Rice; cooked 1 c Radishes; thinly sliced Chow mein noodles; optional 1 c Pineapple chunks; canned, Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.) Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg. Exchanges: Bread 2 1/2, Meat 2. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williams, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 55  In Recipes |
| | Chinese Chicken Corn Soup - Yield: 6 servings 3 c Chicken broth; 2 tb Cold water 8 1/4 oz Can creamed corn; 1 2 Egg; whites 1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced, -skinned -fresh 1 tb Cornstarch Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets: Substitute unsalted broth. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tex-Mex Corn Soup - Yield: 8 servings 1 tb Margarine -liquid 1/2 c Onion; chopped 16 oz Whole Kernel corn; including 1 c Sweet red pepper -liquid 1 ts Red pepper flakes; 1/4 ts Salt 4 c Chicken broth 1/4 ts Ground white pepper; fresh 17 oz Creamed corn; included Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes. Sir in chicken broth and both cans of corn. Continue cooking until the is very hot. Add salt and pepper and serve innediately. Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO: 31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and substitute unsalted broth and cannned vegetables. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Renaissance Pizza - Yield: 6 servings MMMMM 2 c Carrots; peeled finely 1 tb Basil; chopped fresh 1 c Onions; finely diced 1 ts Oregano; 2 tb Garlic; minced 1 ts Parsley; 1/2 c Celery; finely diced 1 pn Black pepper; 2 tb Olive oil; 1 1/2 ts Sweetener; 1 1/2 ts Sea salt; 6 c Tomato puree; 1/4 ts White pepper; MMMMM 3/4 oz Dry yeast; 2 1/4 c Unbleached flour; 2 1/2 c Warm water 2 tb Olive oil; 1 tb Sweetener; 1 ts Sea salt; 2 1/4 c Pastry flour; Cornmeal; MMMMM 2 tb Basil; 1/2 ts Garlic powder; 2 tb Oregano; 1/2 ts Black pepper; 2 tb Parsley; MMMMM-VEGETABLE TOPPING 3 c Onions; halved + sliced 2 c Cauliflower pieces; 2 c Mushrooms; thickly sliced 4 tb Olive oil; 2 c Broccoli stems + florets; SAUCE: Saute carrots, onions, garlic + celery in oil for 5 minutes. Add seasonings + saute another 5 minutes. Add sweetener, then add tomato puree + simmer 1 to 2 hours. Should yield 7 c sauce. DOUGH: Dissolve yeast in 1/2 c warm water with sweetener. Let stand till yeast starts to foam. Mix flours together + combine yeast. Add oil, salt + rest of water. Knead to amke a medium stiff dough. Divide into two pieces. Lightly oil 2 large rectangular pans + sprinkle with cornmeal. Roll out each piece of dough to an even rectangular shape. Let dough rise (about 1 hour). I punched the dough at this point before baking. Prebake doughs for 5 minutes at 350F or till the gluten sets. Remove from oven. SPICE MIX: Mix spices together till well blended. VEGETABLE TOPPING: Mix vegetables together + saute them in the oil for 4 to 5 minutes. Remove from heat + transfer to a second pan if not using immediately. TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust. Add about 3 c of vegetable topping + sprinkle 2 ts spice mixture over the top. If so desired, spread 1 c shredded soy cheese over the top. Bake at 375F for about 10 minutes, longer if cooking from cold. (I found it needed about 20 minutes or longer, so keep an eye on it). Brother Ron Pickarski, Friendly Foods By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cold Turkey Reuben Sandwich - Yield: 4 servings MMMMM 4 ts Plain Low-fat yogurt; -and of course cooked 8 sl Rye Bread; 1 1/3 c Sweet + Sour Red Cabbage; 8 oz Turkey; breast thinly sliced -drained (recipe to follow) MMMMM 1 lb Red cabbage; shredded 1/2 ts Salt 1/2 c Cider vinegar; Sugar equivalent to a 2 tbs 1/2 c Water Sugar 2 tb Margarine SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread. Divide the sliced turkey among tops of the bread slices. Spoon 1/3 Sweet and Sour Red Cabbage on each sandwich; top with remaining bread. Food Exchange per serving: 2 STARCH EXCHANGES + 2 LEAN MEAT EXCHANGES CHO: 31g; FRO: 22g; FAT: 5g; CAL: 254; Low-sodium diets: Omit salt from Sweet and Sour Red Cabbage SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine, and salt in a deep cooking pot. Cover and cook about 15 minutes or until crisp-tender, lifting and turnig with a large kitchen fork two or three times. Remove from heat. Add sweetener to cabbage gradually, lifting and mixing well with a fork. Drain off any liqiud Food Exchange per serving: 1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42; Low-sodium diets: Omit salt. Use unsalted margarine. Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,R.D.,M.S. Brought to you and yours via Nancy OBrion and her Meal-Master After is all is said and done, I think I would double the recipe for the SWEET AND SOUR CABBAGE only I would use both green and red. What the hay, do IT my way!!!! Cabbage is my thing! By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Kays Favorite Meat Loaf - Yield: 6 servings 1 Beef bouillion; 1/2 c Onion; chopped finely 1/2 c Boiling water 1/4 c Celery; chopped finely 2 sl Bread; crumbled fine 2 ts Worcestershire sauce; 1 1/2 lb 85% lean ground beef; 1 tb Catup 2 md Eggs; beaten slightly Preheat oven to 350 f degree. Line a shallow 8-inch baking pan with foil. Dissolve beef bouillion cube in boiling water in a large bowl. Add all other ingrediets except the catsup and blend well with a fork. Turn onto foil in pan and, with hands, shape quickly into a 6 by 4 1/2 inch by 2 inch loaf. With the dull edge of a knife make a crisscross pattern across the top, spread with catup across the top. Cover loaf with a tent of foil that does not touch the top. Bake 45 minutes. Remove foil; bake, uncovered, another 45 minutes. Remove from oven and cool in pan for 2-3 minutes before serving. Using this molded metheod instead of loaf pan allows the fat to drain from the loaf, whereas a loaf pan retains fat. Nutritive values per serving ( large slice 4 1/2 by 2 by 1 inch, 1/6 of loaf): Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CHO: 5g; PRO: 19g; FAT: 10g; CAL: 267; Lou-sodium diets: Substitute a low-sodium cube.
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| | Tex-Mex Turkey Tenderloins - Yield: 4 servings 1 lb Turkey tendeloin steaks; 1 c Zucchini; chopped -cut about 1/2 thick 1/4 c Slicied green onions; 1 ts Grd cumin; 4 oz (1) can diced green chili; 1/8 ts Salt; Peppers; 1/8 ts Pepper; ground Fresh chili peppers Nonstick spray coating; -(optional) 1 c Tomato; chopped seeded Rinse turkey; pat dry. Stir cumin, salt, and pepper; sprinkle on both sides of turkey tenderloin steaks. Spray a cold large skillet with nonstick coating. Preheat over medium heat. Cook turkey in skillet for 10 to 12 minutes or until tender and no longer pink, turning once. Transfer turkey to serving platter. Cover with foil to keep warm. Add tomato, zucchini, green onions, and diced chili peppers to skillet. Cook and stir over high heat for 1 to 2 minutes or until vegetables are crisp-tender. Spoon vegetables over turkey. If disired, garnich with fresh chili peppers. Makes 4 servings. Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCANGE Source: Better Homes and Gardens Diabetic CookBook Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spicy Baked Chicken - Yield: 4 servings 1 1/2 lb To 2 lb chicken pieces; -crushed -meaty breast halves, thighs 1/2 ts Seasoned salt or salt; -or drumstick 1/8 ts Grd red pepper; 1/3 c Bread crumbs; fine dry 1/4 c All-purpose flour; 2 tb Parsley; snipped 3 tb Skim milk; 3/4 ts Dried Italian Seasoning; Nonstick spray coating Remove skin from chicken. Rinse chicken; pat dry. In a medium mixing bowl stir together bread crumbs, snipped parsley, Italian Servoning, seasoned salt or salt, and ground red pepper. Place four in a plastic bag. Place milk in a shallow bowl; set aside. Add chicken pieces, one at a time, to the bag; shake to coat. Dip in milk; then, dip in bread crumb mixture, pressing lightly to coat well. Spray a 13 by 9 by 2 baking dish baking dish with non-stick coating. Arrange chicken pieces, meatly sides up, in the dish. Bake in a 375F oven for 45 to 55 minutes or till chicken is tender and not longer pink. Makes 4 servings. Food Exhange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE Brought to you and yours by Nancy OBrion and her Meal-Master Source: Better Homes and Gardens Diabetic Cook Book By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Quick Chicken Cacciatore - Yield: 4 servings 4 Chicken breast halves; 3 tb Dry red wine -boned skinless (1 lb total) 1 cl Garlic; minced 7 1/2 oz (1) can tomatoes; cut up 1 ts Oregano; crushed dried 3/4 c Mushrooms; sliced fresh 1/4 ts Salt 1/4 c Onion; chopped 1 tb Cold water 1/4 c Green pepper; chopped 2 ts Cornstarch; Rinse chicken; pat dry. In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture. Bring to boiling, reduce heat. Cover; simmer about 20 minutes or till chicken is tender and no long pink. Transfer chicken to a serving platter; keep warm. Stir together water and cornstarch; stir into skillet mixture. Cook and stir till tickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Food Exchange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE Source: Better Homes and Garden Diabetic Cook Book Brought to you and yours via Nancy OBrion and Her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tofu and Broccoli Stir-Fry - Yield: 4 servings 2/3 c Water 3 c Broccoli; cut into bite-size 2 tb Dry sherry; -pieces 2 tb Reduced-sodium soy sauce 1/2 c Onion; cut into wedges 4 ts Cornstarch; 1 c Fresh bean sprouts; 1 ts Grd ginger; 1 lb Tofu; fresh (bean curd) cut 1/4 ts Crushed red pepper; -into 1/2 pieces Nonstick spray coating 1 1/3 c Cooked brown rice; hot 2 cl Garlic; minced For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside. Spray a cold wok or large skillet with non-stick coating. Preheat the work or skillet over medium heat. Add garlic; stir-fry for 15 seconds. Add broccoli; stir-fry for 3 minutes. Add onion; stir-fry for 3 minutes. Add bean sprouts, stir-fry for 1 minutes. Push vegetables from the center of the wok or skillet. Stir sauce; add to the center of the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute. Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice. Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE Brought to you and yours by Nancy OBrion and her Meal-Master Source: Better Homes and Gardens Diabetic Cook Book. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Saucy Chicken with Mushrooms - Yield: 4 servings 2 Whole Chicken breast Teriyaki Sauce (about 1/2 lb each) Cut Chicken breasts in hlf lengthwise and bone if diesired. ( I always ask the butcher to bone them.) Marinate in sauce in refirgerator 2-3 hours. I often marinate all day or overnight if I am going to be gone Oven broil or barbecue over charcoal, turning once. Baste with remain sauce during cooking. Food Exchange per serving: 3 LOW MEAT EXCHANGE; CAL: 165 Brought to you and yours by Nancy OBrion and her Meal-Master Source: Suger Free...Thats Me by Judith Majors By simplify3, published on Aug. 31 2007, 44 In Recipes |
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