This is the SUGAR BUSTERS JANUARY 2001 RECIPE BOARD.
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UP it goes!
I made this for supper tonight & my husband & I really enjoyed it. I made it up as I went, but I think it's all legal. We cajuns would call this Eggplant Dressing & normally add rice to it. The next time I will try it with brown rice.
Eggplant Dressing/Stuffing
1 lb ground chuck
1-1&1/2 lb eggplant, peeled & chopped in approx 1" cubes
1 med onion chopped
1 clove garlic
Seasoning to taste
approx 2 cup cooked brown rice or
Puffed Kashi cereal
Start to brown meat, add chopped onions, garlic, & eggplant, saute` till meat is brown & vegetables limp. Add about 1/2 cup water, reduce heat, cover & simmer about 10 minutes. May need to add another 1/2 cup water if too dry. Add rice or cereal & let stand 5 minutes. Serve.
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Mary
ITALIAN-STYLE SPAGHETTI SQUASH WITH HERBS RECIPE
1 medium baked squash, strands
removed and put into bowl
Terebi II: Terebi: 10/04/2000 - 4/11/2001 Archives::
January 03, 2001. Whither Terebi? I'm sold on weblogging, So when I get home tonight, the plan is to feed her, let her blood sugar get to a
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1/4 cup softened butter or margarine
1/4 cup olive oil
1/4 cup freshly grated parmesan
cheese
1 garlic clove, minced
3 tablespoons chopped parsley
1/2 teaspoon oregano
l/4 teaspoon basil
l/4 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
Blend all ingredients together, tossing well with spaghetti squash strands. Serves 4 to 6.
Spaghetti squash has no fat and is amazingly low in calories -- only 25 per 1/2
cup serving.
To bake: Pierce the shell in several places, put in a baking pan and bake in a
Jill's Crazy Life::
The original recipe (from Quick Cooking- January/February 2001), . The plan right now is to keep the white one (which Tali has named Buster - even if it
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350-degree oven for 1 to 1-1/2 hours or until the shell easily gives to pressure.
To microwave: Cut squash in half, place cut sides up in a large microwave-safe
dish with 1/4 cup water. Cover with plastic wrap, pierce wrap with fork in several places to allow steam to escape. Microwave at full power tot 20 minutes or until shell gives to pressure.
Once squash has cooked, allow to cool, then scrape out seeds with a spoon
(these are great for roasting later). Using a fork, scrape out flesh into spaghetti-like
strands.
Kris Wetherbee is a certified organic market grower of fruits, vegetables and herbs
in Oakland, Oregon.3
1999 KC Publishers, Inc.
2000 Gale Group
Just put a squash in the oven.... warms the house nicely! This recipe looked good... will give it a try.
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Veronica
CRUNCHY PEA & CHEESE SALAD
10 oz frozen peas
1 cup celery - sliced tihn
8 oz sliced water chestnuts
1/2 cup finely chopped onions
1/2 cup diced green pepper
1 cup monterey jack cheese
1 cup ranch salad dressing
1/2 cup sour cream
1 teaspoon dijon mustard
1 cup sunflower seed nuts
In a large bowel, toss together the peas (still frozen), celery, water chestnuts, onion, green pepper and cheese. In a small bowl, stir together the ranch dressing, sour cream and dijon. Pour dressing over vegetables and stir to combine. Sprinkle in sunflower seeds and stir well. Chill for several hours.
Yield: 4 main dish servings
Vegetarian Chili
1 med onion, chopped
2 cloves garlic, minced
1 Tbls. olive oil
1 1/2 Tbls. chili powder
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. cumin
1 zucchini, finely chopped
2 carrots, finely chopped (I didn't use these..you could subsitute any other legal veggie)
2 14 oz. cans tomatoes, drained and chopped
1 15 oz. can kidney beans, UNDRAINED
1 15 oz. can kidney or any other kind of beans, drained and rinsed
In a large pot, sautee onion and garlic in olive oil until soft. Mix in seasonings. Stir in vegetables until well blended. Cook for about 1 min. over low heat, stirring occasionally. Stir in tomatoes and beans. Bring to a boil, reduce, and simmer 30 to 40 min. until thick.
1 cup serving=
236 calories
6.2 grams of fat
10 grams of fiber
This was sooooo good. I used some yellow squash instead of carrots. I think I would use celery next time. This is the first time I made it and I was sooo happy with it. I did have to add some salt.
Bumping this up again!
AROMATIC CHICKEN & LENTILS
(from about.com - with a minor variation by me)
1 Tablespoon oil
1 Cup leeks, sliced
1 Cup onions, chopped
2 Cups raw sweet potatoes, peeled and cubed
1-1/2 Cups tomatoes, chopped
1 Tablespoon Herbes de Provence
1/2 Cup dry white wine
2 Tablespoons tomato paste
2 Teaspoons cinnamon
1-1/2 Cups lentils
3 Cups chicken broth
1 Chicken, skinned and cut up (I used breasts only)
Preheat oven to 400. Place chicken in a large baking dish. In a nonstick skilled, heat the oil over medium heat. Saute the leeks, sweet potates, tomatoes and herbes de provence for 5 minutes. Stir in wine, tomato paste, cinnamon, lentils and broth.
Pour over chicken pieces. Cover and bake 1-1/2 hours or until the chicken is cooked and the lentils are tender.
Yield: 4 servings
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Healthy Hugs!
CINCINNATI CHILLI
2lb chuck - ground twice in the meat grinder
2 med onions- chopped fine
2 cloves garlic - minced
1 cup tomatoe sauce or 1 16 oz can whole tomatoes and the liquid.
2 tbs ketchup
1 c water
1 tbs cider vinegar
1 tbs chilli powder
1 tbs paprika
1 tsp ground black pepper
1 tsp honey
1 tsp worchestershire sauce
1/2 oz grated unsweetened chocolate
mix the following in a bowl together. It will make it easier when the time comes to add.
1/2 tsp ground cumin
1/2 tsp tumeric
1/2 tsp marjoram
1/2 tsp all spice
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp mace
1/4 tsp ground corriander
1/4 tsp ground cardamon
1/2 dry bay leaf-crumbled
1 tsp salt
Salt large cast iron skillet. Then turn heat on to medium and add meat, onions and garlic.
Cook until all meat is browned. Add tomatoe sauce (or tomatoes and liquid),ketchup (you can omit this ingredient if using tomatoes),
water and vinegar. As mixture begins to boil, add everything else. Adjust the spices to your taste as follows: add more salt if it needs perking up. Add more tumeric and cumin for "sweatier" chilli flavor. Add more cinnamon, cloves and mace if you want a sweeter taste. More cardamon for more bang, and more chocolate for body.
Cover and simmer on very low heat for 3 hrs.
Stir and taste occasionaly adding tomatoe juice if it's getting to dry to ladle up easily.
If you have the time, chill the chilli and lift off the hardened fat.
Serve on a bed of spaghetti with shredded chedder completely covering the chilli..this is called a 3 WAY
4 WAY...add layer of chopped onion
5 WAY...add layer of kidney beans.
ENJOY...IT'S WONDERFUL....IT'S BETTER THE SECOND DAY AFTER IT HAS SET IN THE FRIDGE...
CHICKEN A LA GRANDE
(adapted from a recipe in Sugarbusters book)
6 chicken breasts, skinned and boneless
3/4 olive oil
10 cloves garlic, smooshed
salt
pepper
2 teaspoons herbs de provence
1 cup dry white wine
Heat the oil in a large skillet. Add chicken breasts, and brown. Add remaining ingredients. Simmer until liquid is reduced in half.
The pan juices are delicious served over whole wheat pasta.
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Healthy, Joyful Hugs!
Decided to go ahead and post this, as I may not be around Thursday.
QUICK CHEESE & BACON MUFFINS
2 cups flour (I used SGWW)
1 cup milk
3 tsp baking powder
1 egg
2 Tbsp sugar (I used Splenda)
3/4 cup tasty grated cheese (I used colby/jack)
1/4 cup melted butter
1/2 cup crisp bacon pieces
In a large bowl place flour, b/pdr, sugar & bacon. Beat egg lightly, add butter & milk. Add to dry ingredients, add cheese & mix to just combine. 3/4 fill greased muffin pans & bake 400oF for 20-25 mins. Makes 12.
I don't actually have a recipe. But what we had for dinner last night turned out really good and will probably be a repeat.
We threw a couple of chicken breasts (boneless) on our Foreman grill. Spiced them up w/ that Monterrey Seasoning by McCormick. Then we chopped the chicken breast up and put it on top of a bed of brown rice that I had cooked in chicken broth, garlic powder and a touch of season salt. Threw in some broccoli and parmesean. Added just a touch of soy sauce. Can I just say "MMMMMM"??
Simple, yet agreeable.
Sara
Enchilidas
1 pk ww tortillias
2 can enchilada sauce ( I use mild)
1 lb gr beef...cooked & drained of fat, and cooked in 1/2 jar salsa
1 can Refried beans....cooked
1 pkg shredder mexican cheese
prheat oven to 400. Spray a 9x13 pyrex with pam. Take one tortilla at a time, and heat in microwave for 15-20 sec...long enough for it to be plyable. Dip in sauce. ( I ususally have another pyrex with sauce in it)Put either meat or beans in tortillia and roll. Place in Pam sprayed dish. Alternate beef and beans until tortillias are used up. Pour can of sauce over everything and spread cheese on top. Cook in oven until cheese melts.
This is really delicious, and very filling. I could only eat one tortillia.
Coleslaw(1)
3-4 cups shredded cabbage
1 red or yellow pepper
2 tspn parsley flakes
1/2 tspn basil
2 scallions, chopped
salt
pepper
Kraft coleslaw dressing.
paprika
Mix together first seven ingredients. Add Kraft coleslaw dressing and mix well. Sprinkle paprika over top. Adjust seasonings as needed.
Note: all amounts are approximate as I don't measure anything. This is the favorite coleslaw in my family. I don't know if the dressing is considered legal. It has 3.5 gm carb. per 15 ml serving but it does not say how much of this is sugar.
Coleslaw(2)
Combine:
1 cabbage, shredded
1 Spanish onion, chopped
1 green pepper, chopped
1 cup sugar(I use 1/2 cup fructose)
1 tspn salt
1 tspn dry mustard
1 tspn celery seed
1 cup white vinegar
1/2 cup vegetable oil (I use less oil)
Mix last 6 ingredients and heat in pan until sugar (fructose) dissolves. Pour over cabbage mixture.
This keeps good in fridge for up to 5 days.
Red Beans and Rice
Rinse and soak 1 pound dried red kidney, pinto, or small red beans (about 2 cups)
Combine in large pot:
8 cups water
2 ham hocks (2 to 3 pounds)
1 cup finely chopped celery
1 cup finely chopped onions
1 cup finely chopped green bell peppers
2 tspns chopped garlic
2 bay leaves
1 tspn dried thyme
1 tspn dried oregano
1 tspn ground white pepper
1/2 tspn ground red pepper
Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the ham hocks are tender, about 1 hour. Remove the ham hocks and let cool. Drain the beans, add them to the pot, and return to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 30 minutes. Add water as needed to keep the beans covered. Remove the meat from the ham hocks and add it to the pot along with:
1 pound smoked andouille or smoked kielbasa sausage, cut diagonally into 1/2 inch thick slices.
Warm through. Serve over hot cooked rice.
Blackened Fish Steaks or Fillets
The original blackened fish was redfish, the spice mixture and accompanying technique was created by New Orleans chef Paul Prudhomme, and the result was a craze that vaulted Prudhomme to national fame. Fortunately, you can make this dish with any firm-fleshed steak or fillet, such as swordfish, red snapper, grouper, or catfish. Do not make this dish unless you have a functional exhaust fan. And turn off the smoke detectors.
Mix together in a shallow bowl:
1 tbspn minced fresh thyme, or 1 tspn dried
1 tbspn minced fresh oregano or marjoram, or 1 tspn dried
1 tbspn paprika
1 tspn coarsely cracked black or white peppercorns
1 tspn coarse salt.
Place a large cast-iron skillet over high heat. Turn on the exhaust fan. Have ready:
1/2 cup clarified butter or olive oil
4 firm fleshed fish fillets or steaks (6-8 ounces each) rinsed and patted dry
When the pan begins to turn white, after 5 to 10 minutes, brush both sides of the fish with a little butter or oil, then dip into the herb mixture. Place in the pan and drizzle over each piece a little of the melted butter or oil. Cook for three to six minutes, depending on the thickness of the fish. Reduce the heat if necessary to keep the herb mixture from burning. Serve hot with lemon wedges.
Both above recipes from JOY OF COOKING.
Just moving this up!:D
Here is a quick one. I don't know about the velveeta sugar wise i think its legal!
10oz velveeta light
2 lbs of frozen mixed veggies-stir fry-mixed
1 can of Rotel tomatoes
3-4 cups F.F chicken broth
cut cheese in cubes melt -heat till melted and veggies are cooked
can't remember where I found this receipe, but tried it & we really enjoyed it.
Rice, Black Bean & Feta Salad
1 can (15oz) black beans, rinsed and drained
1 1/2 cups chopped tomatoes
1 1/2 cups cooked brown rice (I used cooked Kashi instead YUM!YUM!)
1 pkg (4oz) Feta cheese crumbled
1/2 cup each celery and green onions
1/2 cup Italian Dressing
2 Tbs. chopped fresh cilantro or parsley
Mix all ingredients and refrigerate. Enjoy!!
This next receipe is my version of the one found on p.206 of Brennan's Sugar Bust For Life
Pork Chop & Rice Casserole
4 center cut pork chops
1 cup brown rice
4 slices green onions or chives
1/2 lb sliced fresh mushrooms
1 tablespoon garlic, minced
4 oz butter or margarine
1 onion, chopped
1 green pepper, chopped
1&1/2 cups beef broth
Spray a 9x13" pan with cooking spray. Put raw rice in pan. Melt butter/margarine & saute` mushrooms, onions, green peppers, green onion/chives, & garlic in a frying pan. Mix with the rice. Brown pork chops on both sides & place on top of rice mixture. Pour beef broth over all. Cover with foil & bake in oven x 1 hr.
------------------
Mary
Moving this up!
OATMEAL LACE COOKIES
(These cookies are very thin, very rich, but a little hard to handle. However, they are so good you'll agree they are worth the effort).
1 cup rolled oats
1 egg
3/4 cup honey - USE AGAVE NECTAR!!!!
1 tsp vanilla extract
1/2 cup butter, melted
Preheat oven to 350F. One a baking sheet with parchment paper.
Place oats in a blender or food processor and process until they become a coarse flour. Set aside.
In a medium-sized bowl combine egg, honey ( agave), and vanilla. Beat until well combined. Add butter and contine to beat until smooth. Stir in oats. Drop by 1/2 teaspoons onto prepared baking sheet, about 3 inches apart (they will spread while baking). Bake for 12 miuntes. Remove from baking shee and cool on wire racks.
Makes 3 1/2-4 dozen. Using honey would give it too many grams of sugar per serving, so only use agave nectar or an alternative sweetener.
*********
SOUR CREAM GARLIC DRESSING
1 cup sour cream
2 tsp prepared mustard
1tsp honey or agave (OPTIONAL)
1 1/2TBL lemon juice
1/2 tsp minced garlic
Combine all ingredients and mix well. Use immediately or store in a tightly covered container in refrigerator. Dressing will keep for 3 to 4 days without separating.
*********************
Spinach Custard
1 pound spinach coarsley chopped
3 TBL chopped onions
1 cup yogutr
dash nutmeg
dash of cayenne pepper
3 eggs, beaten
2 TBL butter
Preheat over to 350F
Butter an 8" round baking dish
Combine spinach with onions, yogurt, nutmeg and cayenne. Fold eggs into spinach mixture. Spoon into prepared baking dish, dot with butter, and bake for 40-45 minutes.
Makes 4 servings.
VEGGIE QUESADILLAS
1 cup salsa (roasted bell pepper flavor)
1 cup drained canned black beans, rinsed
1 zucchini, shredded
8 (6in) fat-free tortillas
3/4 cup shredded Monterey Jack cheese (use jalapeno-style for extra flavor)
1. In medium bowl, combine salsa beans and zucchini. Spread 1/4 of the mexture over each of 4 tortillas. Top each portion with 3 tablespoons cheese, cover each with another tortilla.
2. Heat an 8 or 10 inch non stick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side. Cut each quesadilla into quarters, serve immediately
All 3 of these come from an old RODALE'S COOKBOOK
CHICKEN BREAST FLORENTINE
10 ounces fresh or frozen spinach
1/4 c plus 2 TBL butter
1/4 cup WW flour
2 cups milk
3/4 cup grated Parmesan cheese
1 12/ tsp dry mustard
1 TBL dried tarragon
2 whole chicken breasts, boned, skinned, and halved
3 cups cooked brown rice
Preheat oven to 400F
If using fresh spinach, cook for about 2 minutes, then chop and squeeze out all water. If using frozen, just thaw, chop and squeeze out water.
In a medium-size saucepan melt 1/4 cup butter. When hot, add flour and stir. Add milk all at once and stir with a wire whisk until it comes to a boil Stir in 1/2 cup cheese until melted. Add spinach, mustard and tarragon.
Place chick breasts between 2 sheets of wax paper and pound flat with a mallet.
In a large skillet melt 2TBL butter until hot. Add chicken breasts and cook for about 2 minutes on each side. Remove from skillet.
Cover bottoms of 4 individual au gratin dishes or 1 large one with rice. Place chick breasts on top of rice with space between breasts. Spoon a generous amount of sauce over each breast and sprinkle with remaining 1/4C Parmesan. You may have some sauce and rice left over. Bake for 20 minutes.
Makes 4 servings.
*********************
ZUCCHINI SAUCE
4 C chopped peeled zucchini
1/4 C butter, at room temperature
2 tsp lemon juice
dash of pepper
1 tsp soy sauce
Steam zucchini for 5 minutes. The drain thoroughly, place in a blender and process to a coarse puree. Transfer puree to a small saucepan and place over medium heat until heated thoroughly.
Whisk in butter, a little at a time. Add lemon juice, pepper, and soy sauce and stir to blend. Spoon over hot pasta-fettuccine or spaghetti is suggested.
***************
PEANUT BUTTER COOKIES
1/2C butter, softened
1/2 cup peanut butter
2/3 cup honey OR agave nectar
1/2 tsp vanilla extract
1 egg
1 1/2 cups WW flour
3/4 tsp baking soda
1 cup chopped peanuts
In a large bowl combine butter, peanut butter, honey (or agave), vanilla and egg. Beat thoroughly.
Stir together flour and baking soda. Add to peanut butter mixture and blend. Add peanuts and mix. Chill dough several hours or overnight.
Preheat oven to 325F. Oil a baking sheet.
Drop dough by level tablespoons onto prepared baking sheet and bake for 10-15 minutes, or until lightly browned. Let stand for a few minutes on baking sheet before removing to wire racks to cool.
Makes 5 dozen. NOTE: If using HONEY this would go under the 3 grams sugar rule. Broken down this would give you approx. 48tsp of honey, you are making 5 dozen, (60 cookies), broken down, this will give you 3.02 grams of sugar per cookie.
Here is a "recipe" for marinated asparagus. I don't relly have measurements for it...
Place 1 bunch fresh asparagus in boiling water for about 3 or 4 minutes (depending on thickness but you know the skinny stuff is supposed to be the most tender). From the boiling water, place the asparagus in an ice bath (bowl filled with cold water and ice). Let rest for 20-30 mins.
In a shallow dish/container mix olive oil (enough to cover asparagus)and juice of one lemon. Toss asparagus and let marinate overnight. You could def. add your own spices, etc. This is just delicious eaten cold by itself, or in a salad, wrap, with some cheese, etc. And it keeps for awhile too!
Enjoy-
Ashley
GREAT SITE FOR RECIPES....OF ALL KINDS
www.sugaraddict.com (http://www.sugaraddict.com)
FOR YOU CHICKEN LOVERS :D
CHICKEN WITH YOGURT SAUCE
6 boneless chicken breasts
3 tbs olive oil
2 onions sliced
2 c. sotck or chicken broth (sugar free)
3 tbs ww flour
1/4 tsp sea salt
3 tbs brewers yeast (optional)
2 tsp tarragon
1 tsp parsley
1 c plain yogurt
Brush the chicken with the oil. Broil lightly on each side. Arrange chicken in casserole dish and surround with onions.
Blend the stock (or broth)with flour, salt, yeast, tarragon and parsley. Pour over the chicken and cover.
Bake 350 degress until chicken is tender..about 1 hr or until chicken juices are clear.
Remove from oven. Remove drippings and blend with yogurt. Use the yogurt mixture as a sauce.
Serves 6
from THE WONDERFUL WORLD OF NATURAL FOOD COOKERY....1971
ENJOY!!!! :D
moving up
STONE GROUND WHOLE WHEAT BISCUITS
(from the Brennan's book)
1-1/2 cups heavy whipping cream
2 cups stone ground whole wheat pastry flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 stick butter
Preheat oven to 450 degrees.
Whip the cream until firm or holds its shape. In a bowl, with an electric mixer, combine all the ingredients with the cream. Knead for 1 minute and roll out to about 1-inch thickness. Cut the biscuits with a cutter. If desired, place a pat of butter or margarine on the top of each biscuit. Bake for about 10-12 minutes.
This is a DROP COOKIE from my new (but actually an old) book, RODALE'S SENSATIONAL DESSERTS
BENNE WAFERS-A crunchy sesame cookie
1/2 c sesame seeds
1/4 c butter, softened
1/2c honey (use Agave Nectar if available)
1 egg
1/2 tsp vanilla extract
1 cup minus 2 tablespoons whole wheat flour
1 tsp baking powder
Preheat oven to 350F. Line 2 baking sheets with foil.
In a heavy skillet, toast sesame seeds, while stirring, over low heat until they are just golden (not brown).
In a large bowl, cream butter until fluffy. Beat in honey (or AN), then egg, and vanilla. Mix in flour and baking powder. Stir in sesame seeds. Drop by teaspoonfuls onto foil2 inches apart. Bake for 10 minutes, or until edges are golden.
Remove foil with the cookies on it. Put second batch in oven, or reline baking sheet if you only have 1 with foil. Allow baked cookies to cool on foil until firm. Then remove and cool thoroughly on wire racks.
Makes about 2 1/2 dozen cookies.
NOTE: You CAN use honey in this recipe to make it very close to being SB legal in regards to the 3gr sugar rule or less. There are 24tsp on a 1/2 cup honey, which would give you a total of 3.2 grams of sugar per each cookie. If you can find it, AN is a better choice, otherwise, you may want to try and get 32 cookies out of this batch. Smaller cookie, but would definitely fall into the guidelines, giving each cookie 3grams of sugar!
**********
Here's a great sounding PRESSED COOKIE!
Almond Spirals
1 c butter, softened
1/2 cup honey (or Agave Nectar)
1 egg
1 tsp almond extract
2 1/2 cups whole wheat pastry flour
3/4 c ground almonds
In a large bowl, cream butter until soft and fluffy. Beat in honey, (AN) then egg, and almond extract. Stir in flour and almonds until well blended. Chill dough until firm.
Prehat oven to 375F. Fit a cookie press with a spiral disk. Turn dough into press, and pipe cookies onto ungreased baking sheets, lifting press as soon as dough appears on the sheet. Bake for 7 minues, or until edges are delicately browned. Do not overbrown.
Cool on wire racks.
Makes about 5 dozen cookies. NOTE: These would easily be SB legal if you use the honey giving each cookie if you make 5 dozen, about 1.6grams of sugar in each cookie!
Bacon & Cheese Stuffed Chicken
(quickneasyrecipes.com)
Ready in 25 minutes
Servings:4
Ingredients:
4 boneless, skinless chicken breast halves(1 to 1 1/4 lbs)
4 slices bacon, cooked & crumbled
2oz Sharp cheddar cheese, cut into 4 pieces
1/2 tsp. salt
1/4 tsp. Pepper
1/4 tsp Paprika(optional)
1 tbs. Olive oil
1 tsp. arrowroot(to thicken)
2/3 cup reduced sodium chicken broth
2 tbs. chopped parsley
Directions:
with a sharp knife, cut a pocket into the thickest side of each chicken breast.
Stuff each half with 1/4 of the bacon & a piece of chese, seal with a toothpick.
Sprinkle chicken with salt, pepper & paprika.
Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned. Reduce heat to medium-low; cover and cook 10 minutes until chicken is cooked through.
Remove from skillet & cover loosely with foil to keep warm.
Stir arrowroot into chicken broth with a fork until dissolved. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet.
Cook 3 minutes, until sauce is thickened.
Add chopped parsley. To serve, spoon over chicken.
(ps. try using Gwantly's sugar free bacon)
Pizza soup
14 oz pizza sauce -lowest sugar you can find
10oz l.fat pepperoni cut up
1/2 cup diced onion
20 oz tomato soup 1 can water
mozzerella cheese
mix all in a large pant till heated put the cheese on the bottom of the bowl pour in soup eat!
I would try to find everthing with the lowest sugar count!
This is from Taste of Home
Whole Wheat cookies
1/2 c of butter or Marg
1/2 c peanutbutter -no sugar!
1/2 c honey (bet u could use active nectar)
1 egg
1 tea vanilla extract
1 c whole wheat flour
1/2 c nonfat dry mild powder
1/2 c wheat germ
1 tea baking soda
in a mixing bowl, cream butter, pbutter, and honey. beat in the egg and vanilla. In another bowl, conbine the remaining ingredients: add to the creamed mixture. Cover and refridgerate for 30 minutes. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork dipped in SUGAR-NOT Bake at 350 for 8-10 min. till golden brown let cool on pans for 1 min before removing to wire racks to cool completely -4 dozen
i guess this is semi legal!
Moving up!
Chana Dal with Pita Bread
1/2 cup chana dal
1 small onion
Small piece of squash - grated
Green pepper
1 tomato - cut into 8-12 pieces
Parsley, basil, salt and pepper
Sprinkling of lemon juice
Cook chana dal until tender. Drain off water and set aside. Chop onion and fry in pan for about 5 minutes. Add green pepper and squash and cook a few minutes more. Add chana dal to pan with seasonings. Mix well. Add chopped tomato and cook for a couple of minutes. Sprinkle on a little lemon juice. Serve with lettuce and grated cheese and a little mayo of desired in a pita bread or tortilla. Also good cold as a side dish.
Spicy Chana Dal with Squash
3/4 cup chana dal
2 cups water
1 medium onion, chopped
1 stick of celery, chopped
1 cup butternut or pepper squash
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp black pepper
6 cardamom seeds
Bay leaf
1 tbsp unsalted chicken mix
1/2 tsp salt
2 tomatoes, chopped, or 1/2 cup canned tomatoes
2 tspn oil
Put oil in pan and fry onion until translucent. Add cumin seeds and fry for 10-20 seconds, add other spices, celery, chicken mix, salt, water, tomatoes and chana dal. Bring to boil, cover and cook on low heat for approx. 60 minutes. Add squash and continue to cook for another 15 minutes.
Serve with whole grain bread or over a bed of brown or basmati rice.
The chan dal can be soaked in water and left in fridge overnight or cover with boiling water and leave soaking for a couple of hours to reduce cooking time.
Other lentils can be substituted for the chana dal but chana dal has the lowest glycemic index – 8 on the glucose scale.
For more information on chana dal go to Rick Mendosa’s web page http://www.mendosa.com/chanadal.html
This recipe sounds soooo good!
SESAME SQUARES
1c unhulled sesame seeds
1/4c butter
1/4c honey (use AGAVE NECTAR INSTEAD)
Toast the sesame seeds either in a heavy skillet over moderate heat or in the oven. In the skillet, stir the seeds until lightly browned. In the oven, place the seeds in a pie pan or 8x8 inch baking pan and toast for 15 minutes at 350F., shaking the pan every 5 minutes to redistribute the seeds. When golden, they are done.
In a medium skillet, melt the butter and honey (agave). Bring to a boil and cook over moderate heat for 3 minutes.
Add the toasted sesame seeds and continue stirring over moderate heat for 2 to 3 minute until the mixture beings to turn color.
Spread into a buttered 8x8 inch pan and cool before cutting into squares. Do not allow to harden completely before cutting.
Makes 18 bars.
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LEMON ALMOND SQUARES
1/4 c butter
2T honey (AGAVE NECTAR, or other sweetener sub.)
1/4 tsp almond extract
3/4 c WW pastry flour
1/8 tsp baking powder
1/4c ground raw almonds
1/3 c honey (AGAVE NECTAR)
2 large eggs
2T lemon juice
1/4 c ground toasted almonds*
Cream the butter and 2T honey (agave) then stir in the almond extract, flour and baking powder and ground raw almonds.
Press this mixture into a buttered 8x8 inch pan and bake 15 minutes at 350F
Meanwhile, prepare the lemon layer by whisking the third cup honey (AGAVE) eggs and lemon juice.
Pour the lemon mixture over the partially baked crust, return to the oven and bake 20 minutes longer. Remove from oven and sprinkle the ground toasted almonds over the top.
Cool, then cut into squares.
Makes 12 squares
.
*Toast ground raw almonds in a small dish or pan in a 350F oven for 10 minutes This can be done along with the lemon squares during the last 10 minutes of baking.
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VANILLA CREAM CHEESE FROSTING
4 ounces cream cheese
2T honey (AGAVE NECTAR or other sweetener)
1/4 tsp vanilla
1 to 2 tsp milk
Beat the cream cheese until fluffy
Beat in the honey (agave) and vanilla
Add the milk a drop at a time, beating constantly, untilt he frosting is very light. Do not add the milk too quickly or too much milk; the frosting will lose its air and become runny.
Makes enough for 12 small cupcakes.
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CAROB CAKE/CUPCCAKES
The same recipe will work for a single 9x9 inch cake, two 8 inch layers or 18 medium cupcakes
1/2c butter
2/3 c room temperature honey (USE AGAVE NECTAR)
1 tsp vanilla
2 whole eggs
1 3/4c WW pastry flour
1 tsp baking soda
1/3 c carob powder (you can use unsweetened cocoa if need be)
1/4 tsp salt
1/2 tsp cinnamon
2/3 c plain yogurt (pre-stirred until smooth)
Cream the butter and honey (agave) until light and fluffy. Beat in the vanilla and eggs.
In a small bolw, measure and combine the flour, baking soda, carob, salt and cinnamon.
Using a mixer at a low speed, or beating by hand, add the flour alternately with the yogurt in three portions.
Pour the batter into a buttered and floured 9x9 or 7x11 pan and bake at 350F for 40-45 minutes, or until a toothpick instered in the center comes out clean. (bake 8 inch layers for 20-25 minutes at 350F, and cupcakes 20 minutes at 375F)
Makes 1 loaf or 18 cupcakes.
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