1 can S&W Kidney Beans
1 can S&W Pinquintos
1 can S&W White Beans
1 can S&W Black Beans
1 can S&W Chili Beans
1 can diced tomatoes
1 pound lean ground beef
dash of chili powder (to your liking)
1 cup diced onion
1 cup diced celery
1 or 2 cloves garlic, crushed
1. Brown the ground beef with the chili powder, garlic, onion, and celery until browned through. Drain. Return to medium high heat and add tomatoes until heated through.
2. Add to a decent sized soup-type pot on the stove (or throw in the crock pot!) all of the above beans. Cook until bubbly. (If using the crock pot method, put it on low all day long if you'd like - it turns out nicely.)
It makes quite a bit so the great news is that it freezes beautifully.
Sunday, January 8, 2012
Alaskan Crab Salad
Prep: 10 min.
* 1 lb. european salad (or other packaged salad mix)
* 2 cups cherry tomatoes
* 1 cucumber, thinly sliced
* 1 lb. fancy white crabmeat
* 1 cup fat-free Thousand Island dressing
Arrange lettuce salad on plates. Top with tomatoes, cucumber and crab and drizzle with dressing.
* 1 lb. european salad (or other packaged salad mix)
* 2 cups cherry tomatoes
* 1 cucumber, thinly sliced
* 1 lb. fancy white crabmeat
* 1 cup fat-free Thousand Island dressing
Arrange lettuce salad on plates. Top with tomatoes, cucumber and crab and drizzle with dressing.
Steamed Whitefish Fillets
Prep: 5 min, Cook: 15 min.
* 1-1/2 lbs. whitefish fillets
* 1 cup tomato juice
* 1 tsp. oregano
* 1/4 tsp. seasoned salt, or to taste
* 1/4 tsp. white pepper, or to taste
Preheat oven to 400°F. Place fillets in a baking dish. Combine tomato juice and seasonings in a bowl. Pour over fish. Cover and bake 12-18 minutes, until fish flakes easily.
* 1-1/2 lbs. whitefish fillets
* 1 cup tomato juice
* 1 tsp. oregano
* 1/4 tsp. seasoned salt, or to taste
* 1/4 tsp. white pepper, or to taste
Preheat oven to 400°F. Place fillets in a baking dish. Combine tomato juice and seasonings in a bowl. Pour over fish. Cover and bake 12-18 minutes, until fish flakes easily.
Quick Chicken with Lime Butter
Prep: 5 min, Cook: 15 min.
* 6 boneless skinless chicken breast halves
* 3 Tbs. vegetable oil
* 1 lime, juiced
* 1/4 cup plus 2 Tbsp. unsalted butter
* 1 Tbsp. chives, minced
* 1 tsp. fresh dill, minced or 1/2 tsp. dried dill weed
Season chicken with salt and pepper to taste.
Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 4 minutes, or until lightly browned.
Turn chicken, cover pan, and reduce heat to low. Cook 10 minutes, or until tender.
Remove to a platter and keep warm. Discard oil and wipe out pan. Add lime juice and cook over low heat until bubbly.
Add butter, stirring until butter becomes opaque and sauce thickens.
Stir in chives and dill. Season with salt and pepper to taste.
Spoon over chicken and serve.
* 6 boneless skinless chicken breast halves
* 3 Tbs. vegetable oil
* 1 lime, juiced
* 1/4 cup plus 2 Tbsp. unsalted butter
* 1 Tbsp. chives, minced
* 1 tsp. fresh dill, minced or 1/2 tsp. dried dill weed
Season chicken with salt and pepper to taste.
Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 4 minutes, or until lightly browned.
Turn chicken, cover pan, and reduce heat to low. Cook 10 minutes, or until tender.
Remove to a platter and keep warm. Discard oil and wipe out pan. Add lime juice and cook over low heat until bubbly.
Add butter, stirring until butter becomes opaque and sauce thickens.
Stir in chives and dill. Season with salt and pepper to taste.
Spoon over chicken and serve.
Proscuitto and Cheese Chicken Turnovers
Prep: 15 min, Cook: 15 min.
* 4 thin slices prosciutto
* 4 slices mozzarella cheese
* 4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
* toothpick
* 2 tsp. vegetable oil
* 2 tsp. unsalted butter
* 2 Tbs. plus 2 tsp. dry white wine
* 1 Tbs. plus 1 tsp. parsley, chopped
Place 3/4 slice of prosciutto and 3/4 slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers.
Heat oil and butter in a heavy nonstick skillet over medium high heat.
Sauté chicken turnovers 3-4 minutes per side, or until chicken is barely opaque throughout.
Add wine and simmer 5 minutes.
Remove toothpicks before serving garnished with parsley.
* 4 thin slices prosciutto
* 4 slices mozzarella cheese
* 4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
* toothpick
* 2 tsp. vegetable oil
* 2 tsp. unsalted butter
* 2 Tbs. plus 2 tsp. dry white wine
* 1 Tbs. plus 1 tsp. parsley, chopped
Place 3/4 slice of prosciutto and 3/4 slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers.
Heat oil and butter in a heavy nonstick skillet over medium high heat.
Sauté chicken turnovers 3-4 minutes per side, or until chicken is barely opaque throughout.
Add wine and simmer 5 minutes.
Remove toothpicks before serving garnished with parsley.
Chicken and Prune Pinwheels
Prep: 15 min, Marinate: 15 min, Cook: 15 min, plus refrigeration time.
* 1/2 cup plus 3 Tbs. pitted prunes
* 4 large chicken breast fillets
* foil
* 4-1/4 cups water
* 2 large chicken stock cubes, crumbled
Soak prunes in boiling water about 15 minutes or until softened.
Drain and transfer to a blender or food processor. Process until smooth.
Pound chicken between sheets of greaseproof paper until thin.
Spread chicken with prune mixture. Roll up chicken from narrow ends and wrap rolls tightly in foil.
Combine water and stock cubes in a heavy nonstick pan over medium high heat.
Add rolls and cover pan. Simmer about 15 minutes, or until chicken is cooked throughout.
Drain rolls; cool, and refrigerate until cold. Just before serving, unwrap rolls and cut into 1/2 inch slices.
Makes about 5 per serving.
* 1/2 cup plus 3 Tbs. pitted prunes
* 4 large chicken breast fillets
* foil
* 4-1/4 cups water
* 2 large chicken stock cubes, crumbled
Soak prunes in boiling water about 15 minutes or until softened.
Drain and transfer to a blender or food processor. Process until smooth.
Pound chicken between sheets of greaseproof paper until thin.
Spread chicken with prune mixture. Roll up chicken from narrow ends and wrap rolls tightly in foil.
Combine water and stock cubes in a heavy nonstick pan over medium high heat.
Add rolls and cover pan. Simmer about 15 minutes, or until chicken is cooked throughout.
Drain rolls; cool, and refrigerate until cold. Just before serving, unwrap rolls and cut into 1/2 inch slices.
Makes about 5 per serving.
Savory Chicken Squares
Prep: 15 min, Cook: 20 min.
* 3 ounces light cream cheese, softened
* 2 Tbs. unsalted butter, melted
* 2 cups cooked chicken, cubed
* 2 Tbs. milk
* 1 Tbs. chives or scallions, chopped
* 1 Tbs. pimento, chopped, optional
* 1/2 lb. refrigerated biscuit dough
Preheat oven to 350°F. Blend cream cheese and half the butter until smooth.
Add next 4 ingredients and salt and pepper to taste. Mix well.
Separate dough into 4 rectangles and firmly press perforations around edges together to seal.
Spoon 1/2 cup meat mixture onto center of each rectangle.
Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.
Arrange on a cookie sheet. Brush tops with reserved melted butter and bake 20-25 minutes or until golden brown.
* 3 ounces light cream cheese, softened
* 2 Tbs. unsalted butter, melted
* 2 cups cooked chicken, cubed
* 2 Tbs. milk
* 1 Tbs. chives or scallions, chopped
* 1 Tbs. pimento, chopped, optional
* 1/2 lb. refrigerated biscuit dough
Preheat oven to 350°F. Blend cream cheese and half the butter until smooth.
Add next 4 ingredients and salt and pepper to taste. Mix well.
Separate dough into 4 rectangles and firmly press perforations around edges together to seal.
Spoon 1/2 cup meat mixture onto center of each rectangle.
Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.
Arrange on a cookie sheet. Brush tops with reserved melted butter and bake 20-25 minutes or until golden brown.
Scampi with White Beans
Prep: 15 min, Cook: 15 min.
* 1 lb. asparagus, cut diagonally into 1 inch pieces
* 5 cloves garlic, minced
* 2 tsp. olive oil
* 2 tsp. margarine
* 1 lb. shrimp, peeled, deveined
* 2 cups tomatoes, chopped
* 1 lb. canned Great Northern beans, or navy beans, rinsed, drained
* 1/2 tsp. dried marjoram
* 1/2 tsp. dried basil leaves
* 1/2 tsp. dried rosemary leaves
* 2/3 cup low sodium chicken broth
* 2 tsp. cornstarch
* 1/2 lb. spinach fettuccine, cooked, hot
* 2 Tbs. grated Parmesan cheese (or fat-free grated Parmesan - yuck!!!)
Cook asparagus and garlic in oil and margarine in large skillet over medium heat 1-2 minutes. Add shrimp and cook until pink, 2-3 minutes. Add tomatoes, beans, and herbs; cook, covered, until tomatoes are wilted, 2-3 minutes. Mix chicken broth and cornstarch, stir into skillet. Cook over medium heat until thickened, stirring frequently. Season to taste with salt and pepper. Serve over fettuccine and sprinkle with cheese.
Variation: Substitute 1 lb. boneless, skinless chicken breast for the shrimp. Cut the chicken into 3/4 inch pieces; cook chicken in oil and margarine in large skillet over medium heat 3-4 minutes. Add asparagus and garlic; cook until chicken is no longer pink in the center, 2-3 minutes. Complete recipe as above.
* 1 lb. asparagus, cut diagonally into 1 inch pieces
* 5 cloves garlic, minced
* 2 tsp. olive oil
* 2 tsp. margarine
* 1 lb. shrimp, peeled, deveined
* 2 cups tomatoes, chopped
* 1 lb. canned Great Northern beans, or navy beans, rinsed, drained
* 1/2 tsp. dried marjoram
* 1/2 tsp. dried basil leaves
* 1/2 tsp. dried rosemary leaves
* 2/3 cup low sodium chicken broth
* 2 tsp. cornstarch
* 1/2 lb. spinach fettuccine, cooked, hot
* 2 Tbs. grated Parmesan cheese (or fat-free grated Parmesan - yuck!!!)
Cook asparagus and garlic in oil and margarine in large skillet over medium heat 1-2 minutes. Add shrimp and cook until pink, 2-3 minutes. Add tomatoes, beans, and herbs; cook, covered, until tomatoes are wilted, 2-3 minutes. Mix chicken broth and cornstarch, stir into skillet. Cook over medium heat until thickened, stirring frequently. Season to taste with salt and pepper. Serve over fettuccine and sprinkle with cheese.
Variation: Substitute 1 lb. boneless, skinless chicken breast for the shrimp. Cut the chicken into 3/4 inch pieces; cook chicken in oil and margarine in large skillet over medium heat 3-4 minutes. Add asparagus and garlic; cook until chicken is no longer pink in the center, 2-3 minutes. Complete recipe as above.
Italian Bean & Tuna Salad
Prep: 15 min, plus refrigeration time.
* 11 ounces canned baby lima beans, rinsed, drained
* 11 ounces canned dark red kidney beans, rinsed, drained
* 10 ounces canned Great Northern beans, rinsed, drained
* 5-1/4 cherry tomatoes, cut into fourths
* 1/4 small cucumber, cut lengthwise into halves, seeded, sliced
* 3-1/2 Tbs. green or red bell pepper, chopped
* 1/4 red onion, thinly sliced
* 2 Tbs. olive oil
* 1/3 cup tarragon white wine vinegar
* 1 tsp. dried basil leaves
* 2 Tbs. nonfat plain yogurt
* 1 Tbs. lemon juice
* 1/2 tsp. sugar
* 1 Tbs. water
* 2 cloves garlic
* 11 ounces tuna steak, broiled, grilled, or canned white tuna in water, drained
* 5-1/4 large lettuce leaves
* 2-3/4 basil or parsley sprigs
Combine beans, tomatoes, cucumber, pepper, and onion in large bowl. Add the next 8 ingredients (basil vinaigrette) and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving. Spoon salad onto lettuce-lined plate; garnish with basil.
You can make the bean salad one day in advance and refrigerate, adding tuna 1 to 2 hours before serving.
* 11 ounces canned baby lima beans, rinsed, drained
* 11 ounces canned dark red kidney beans, rinsed, drained
* 10 ounces canned Great Northern beans, rinsed, drained
* 5-1/4 cherry tomatoes, cut into fourths
* 1/4 small cucumber, cut lengthwise into halves, seeded, sliced
* 3-1/2 Tbs. green or red bell pepper, chopped
* 1/4 red onion, thinly sliced
* 2 Tbs. olive oil
* 1/3 cup tarragon white wine vinegar
* 1 tsp. dried basil leaves
* 2 Tbs. nonfat plain yogurt
* 1 Tbs. lemon juice
* 1/2 tsp. sugar
* 1 Tbs. water
* 2 cloves garlic
* 11 ounces tuna steak, broiled, grilled, or canned white tuna in water, drained
* 5-1/4 large lettuce leaves
* 2-3/4 basil or parsley sprigs
Combine beans, tomatoes, cucumber, pepper, and onion in large bowl. Add the next 8 ingredients (basil vinaigrette) and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving. Spoon salad onto lettuce-lined plate; garnish with basil.
You can make the bean salad one day in advance and refrigerate, adding tuna 1 to 2 hours before serving.
Stir Fried Bean Curry
Easy and delicious! Curry is not traditionally a Chinese spice, but it adds a hint of exotic, subtle flavor to this dish. This can be a filling dinner for 2 on its own or can be served as part of a multi-course Chinese-style dinner. It matches well with vegetables, especially string beans or broccoli.
1 lb lean beef steaks, sliced 2-inches long x 1/4-inch thick
3 tablespoons peanut oil
8 ounces onions, sliced (1 cup)
2 tablespoons garlic, coarsely chopped
1.5 tablespoons spring onions, finely chopped
Marinade
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon shaoxing rice wine or dry sherry
2 teaspoons cornstarch
Curry Sauce
1 tablespoon shaoxing rice wine or dry sherry
1 tablespoon madras curry paste or Madras curry powder
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 tablespoons chicken stock or water
2-4 servings
39 minutes 30 mins prep
1. Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
2. Pre-heat wok until very hot.
3. Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
4. Remove from wok and drain well in a colander set inside a bowl to reserve oil.
5. Wipe the wok clean and re-heat over high heat.
6. Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
7. Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
8. Return the beef to the wok and toss to coat thoroughly with sauce and serve immediately.
1 lb lean beef steaks, sliced 2-inches long x 1/4-inch thick
3 tablespoons peanut oil
8 ounces onions, sliced (1 cup)
2 tablespoons garlic, coarsely chopped
1.5 tablespoons spring onions, finely chopped
Marinade
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon shaoxing rice wine or dry sherry
2 teaspoons cornstarch
Curry Sauce
1 tablespoon shaoxing rice wine or dry sherry
1 tablespoon madras curry paste or Madras curry powder
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 tablespoons chicken stock or water
2-4 servings
39 minutes 30 mins prep
1. Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
2. Pre-heat wok until very hot.
3. Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
4. Remove from wok and drain well in a colander set inside a bowl to reserve oil.
5. Wipe the wok clean and re-heat over high heat.
6. Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
7. Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
8. Return the beef to the wok and toss to coat thoroughly with sauce and serve immediately.
Beef & Broccoli Stir Fry
1 tbsp canola oil
2 cups broccoli -- blanched
1/2 cup thinly sliced carrot
1/2 cup onion -- wedges
6 ounces sirloin steak -- boneless,strips
1 & 1/2 tbsps chicken broth -- or broth
1 tbsp soy sauce, low sodium
1/2 tsp guar gum -- or cornstarch
1/4 tsp Splenda
1/8 tsp salt -- optional
In a 10" skillet or wok heat the oil & then add the prepared vegetables.
Cook, stirring quickly & frequently until veggies are crisp & tender & onions are
browned.
Stir in the beef strips, cook until desired doneness.
In a small bowl, combine the remaining ingredients, stirring to dissolve the
cornstarch; add to the beef mixture & cook stirring constantly until sauce is
thickened, 2 -3 minutes.
Carb/Protein count per serving:
9.4 minus 4 grams fiber = 5.4 net carbs and 19.1 grams protein
2 cups broccoli -- blanched
1/2 cup thinly sliced carrot
1/2 cup onion -- wedges
6 ounces sirloin steak -- boneless,strips
1 & 1/2 tbsps chicken broth -- or broth
1 tbsp soy sauce, low sodium
1/2 tsp guar gum -- or cornstarch
1/4 tsp Splenda
1/8 tsp salt -- optional
In a 10" skillet or wok heat the oil & then add the prepared vegetables.
Cook, stirring quickly & frequently until veggies are crisp & tender & onions are
browned.
Stir in the beef strips, cook until desired doneness.
In a small bowl, combine the remaining ingredients, stirring to dissolve the
cornstarch; add to the beef mixture & cook stirring constantly until sauce is
thickened, 2 -3 minutes.
Carb/Protein count per serving:
9.4 minus 4 grams fiber = 5.4 net carbs and 19.1 grams protein
Stir Fry
Ingredients:
1/2 cup raw cashews
350 gm lean, boneless pork loin, cut into thin strips
350 gm pkg extra-firm tofu, cut into thin strips
1 medium eggplant, peeled & cut into thin strips (should have about 6 cups)
1 medium sweet onion, thinly sliced
1 medium sweet red pepper, thinly sliced
3 large cloves garlic, minced
1 tbsp grated fresh ginger
3 tbsp tamari soy sauce
3 tbsp dry sherry
1 tbsp cider vinegar
2 tsp brown SugarTwin
1 tsp dark sesame oil
1/2 to 1 tsp dried red chili flakes
3 Tbsp peanut oil
chopped fresh cilantro for garnish
In a small bowl, mix together tamari, sherry, cider vinegar, brown SugarTwin, sesame oil and chili flakes. Set aside.
Stir & toast cashews over medium heat in a dry wok, set aside.
Heat 1 Tbsp peanut oil in wok, stir-fry pork strips, remove and set aside. Heat another Tbsp peanut oil, stir-fry the tofu strips, remove and set aside with cooked pork strips.
Heat remaining Tbsp peanut oil, stir-fry sliced onion for 30 seconds, add sweet red pepper strips, stir-fry for additional 30 seconds. Add eggpant strips, stir-fry for 7 or 8 min, till eggplant is soft. Add minced garlic and grated ginger, cook for another minute or two.
Add the cooked pork and tofu strips, and pour over the tamari-sherry mixture. Stir gently to mix, and cook for a couple minutes more.
Serve garnished with toasted cashews and chopped cilantro.
Makes 6 servings
Total Carbs - 72 for recipe, 12 per serving
Fiber - 29.5 for recipe, 5 per serving
Net Carbs (carbs minus fiber) = 42 gm for recipe, 7 gm per serving
1/2 cup raw cashews
350 gm lean, boneless pork loin, cut into thin strips
350 gm pkg extra-firm tofu, cut into thin strips
1 medium eggplant, peeled & cut into thin strips (should have about 6 cups)
1 medium sweet onion, thinly sliced
1 medium sweet red pepper, thinly sliced
3 large cloves garlic, minced
1 tbsp grated fresh ginger
3 tbsp tamari soy sauce
3 tbsp dry sherry
1 tbsp cider vinegar
2 tsp brown SugarTwin
1 tsp dark sesame oil
1/2 to 1 tsp dried red chili flakes
3 Tbsp peanut oil
chopped fresh cilantro for garnish
In a small bowl, mix together tamari, sherry, cider vinegar, brown SugarTwin, sesame oil and chili flakes. Set aside.
Stir & toast cashews over medium heat in a dry wok, set aside.
Heat 1 Tbsp peanut oil in wok, stir-fry pork strips, remove and set aside. Heat another Tbsp peanut oil, stir-fry the tofu strips, remove and set aside with cooked pork strips.
Heat remaining Tbsp peanut oil, stir-fry sliced onion for 30 seconds, add sweet red pepper strips, stir-fry for additional 30 seconds. Add eggpant strips, stir-fry for 7 or 8 min, till eggplant is soft. Add minced garlic and grated ginger, cook for another minute or two.
Add the cooked pork and tofu strips, and pour over the tamari-sherry mixture. Stir gently to mix, and cook for a couple minutes more.
Serve garnished with toasted cashews and chopped cilantro.
Makes 6 servings
Total Carbs - 72 for recipe, 12 per serving
Fiber - 29.5 for recipe, 5 per serving
Net Carbs (carbs minus fiber) = 42 gm for recipe, 7 gm per serving
Salmon Bake in Miniature Muffin Pans
1 can salmon, drained and shredded (I also pick out most bones and skin)
2 eggs
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 or 3 green onions, very finely chopped
1/2 cup shredded cheddar
salt & pepper optional
Mix everything together.
Pam-spray two minature muffin tins and spoon salmon mixture into each minature muffin cup.
This makes about 24 small minature muffins.
Bake at 325 until the egg sets — about 20 or 25 minuntes.
These can be eaten hot or cold. Try them with extra mayo.
2 eggs
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 or 3 green onions, very finely chopped
1/2 cup shredded cheddar
salt & pepper optional
Mix everything together.
Pam-spray two minature muffin tins and spoon salmon mixture into each minature muffin cup.
This makes about 24 small minature muffins.
Bake at 325 until the egg sets — about 20 or 25 minuntes.
These can be eaten hot or cold. Try them with extra mayo.
Baked Cannelloni
Metric Ingredient Imperial
425 ml ricotta cheese 1 3/4 cup
250 ml mozzarella cheese, shredded 1 cup
50 ml parmesan cheese, grated 1/4 cup
1 egg 1
125 ml cooked spinach, well drained & chopped 1/2 cup
30 ml dried basil 2 tbsp
1 ml nutmeg 1/4 tsp
12 cannelloni tubes, cooked according to package directions 12
750 ml tomato sauce 3 cup
30 ml parmesan cheese, grated 2 tbsp
In a large bowl; combine ricotta, mozzarella, 1/4 cup (50 ml) parmesan, egg, spinach, basil, nutmeg, salt and pepper. Stuff into cooked cannelloni shells. Spoon half of sauce into 13 x 9 inch (33 x 23 cm) baking dish. Place filled cannelloni in single layer in dish. Spoon remaining sauce over top; sprinkle with 2 tablespoons (30 ml) parmesan. Cover with foil. Bake in 375 F (190 C) oven for 30 minutes. Remove foil and bake for another 10 minutes or until bubbling.
Serves 4
425 ml ricotta cheese 1 3/4 cup
250 ml mozzarella cheese, shredded 1 cup
50 ml parmesan cheese, grated 1/4 cup
1 egg 1
125 ml cooked spinach, well drained & chopped 1/2 cup
30 ml dried basil 2 tbsp
1 ml nutmeg 1/4 tsp
12 cannelloni tubes, cooked according to package directions 12
750 ml tomato sauce 3 cup
30 ml parmesan cheese, grated 2 tbsp
In a large bowl; combine ricotta, mozzarella, 1/4 cup (50 ml) parmesan, egg, spinach, basil, nutmeg, salt and pepper. Stuff into cooked cannelloni shells. Spoon half of sauce into 13 x 9 inch (33 x 23 cm) baking dish. Place filled cannelloni in single layer in dish. Spoon remaining sauce over top; sprinkle with 2 tablespoons (30 ml) parmesan. Cover with foil. Bake in 375 F (190 C) oven for 30 minutes. Remove foil and bake for another 10 minutes or until bubbling.
Serves 4
Rice Bake
Ingredient
500 ml plain yogurt 2 cup
125 ml green bell pepper, chopped 1/2 cup
125 ml cooked chicken, diced 1/2 cup
125 ml cooked ham, diced 1/2 cup
40 ml ketchup 3 tbsp
2 ml dried oregano, crushed 1/2 tsp
1 ml black pepper 1/4 tsp
500 ml cooked rice 2 cup
250 ml ricotta cheese 1 cup
250 ml bread crumbs 1 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml butter, melted 1 tbsp
In a bowl; combine yogurt, pepper, chicken, ham, ketchup, oregano and pepper; stir in rice. Spoon half of mixture into greased 6 cup (1.5 L) baking dish. Spoon ricotta cheese evenly over top. Top with remaining rice mixture.
Combine bread crumbs, cheese and butter; sprinkle over casserole. Bake in preheated 350 F (180 C) oven for 25 to 30 minutes or until golden brown.
Serves 4
500 ml plain yogurt 2 cup
125 ml green bell pepper, chopped 1/2 cup
125 ml cooked chicken, diced 1/2 cup
125 ml cooked ham, diced 1/2 cup
40 ml ketchup 3 tbsp
2 ml dried oregano, crushed 1/2 tsp
1 ml black pepper 1/4 tsp
500 ml cooked rice 2 cup
250 ml ricotta cheese 1 cup
250 ml bread crumbs 1 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml butter, melted 1 tbsp
In a bowl; combine yogurt, pepper, chicken, ham, ketchup, oregano and pepper; stir in rice. Spoon half of mixture into greased 6 cup (1.5 L) baking dish. Spoon ricotta cheese evenly over top. Top with remaining rice mixture.
Combine bread crumbs, cheese and butter; sprinkle over casserole. Bake in preheated 350 F (180 C) oven for 25 to 30 minutes or until golden brown.
Serves 4
Parmesan Eggplant
Ingredient
50 ml vegetable oil 1/4 cup
1 medium eggplant, peeled & sliced 1
375 ml ricotta cheese 1 1/2 cup
375 ml tomato sauce 1 1/2 cup
1 clove garlic, minced 1
2 ml dried oregano 1/2 tsp
125 ml seasoned bread crumbs 1/2 cup
30 ml parmesan cheese, grated 2 tbsp
In a large skillet; heat oil. Add eggplant and cook for 2 to 3 minutes on each side until tender. Remove and drain on paper towels.
Place half of eggplant slices in greased baking dish. Spoon half of ricotta cheese over.
In a small bowl; combine tomatoe sauce, garlic and oregano. Pour half of sauce mixture over cheese.
In separate small bowl; combine bread crumbs and parmesan cheese. Sprinkle half over top of sauce mixture. Repeat layers.
Bake in preheated 350 F (180 C) oven for 30 minutes.
Serves 6
50 ml vegetable oil 1/4 cup
1 medium eggplant, peeled & sliced 1
375 ml ricotta cheese 1 1/2 cup
375 ml tomato sauce 1 1/2 cup
1 clove garlic, minced 1
2 ml dried oregano 1/2 tsp
125 ml seasoned bread crumbs 1/2 cup
30 ml parmesan cheese, grated 2 tbsp
In a large skillet; heat oil. Add eggplant and cook for 2 to 3 minutes on each side until tender. Remove and drain on paper towels.
Place half of eggplant slices in greased baking dish. Spoon half of ricotta cheese over.
In a small bowl; combine tomatoe sauce, garlic and oregano. Pour half of sauce mixture over cheese.
In separate small bowl; combine bread crumbs and parmesan cheese. Sprinkle half over top of sauce mixture. Repeat layers.
Bake in preheated 350 F (180 C) oven for 30 minutes.
Serves 6
Ricotta, Cream & Espresso Dessert
Makes 6 servings
* 1/4 cup espresso
* 1 tsp. liquid sweetener
* 1/2 tsp. vanilla
* 2 cups ricotta cheese
* 1/2 cup whipping cream
* cocoa, if desired
Combine the espresso, sweetener and vanilla.
Beat the ricotta with a whisk to loosen it up.
Whip the cream until stiff and fold into the ricotta.
Swirl in the espresso and fold it in lightly to leave it streaky.
Pile into 6 wine glasses and dust with cocoa if you like.
Total Carbs: 20.52
Carbs per Serving: 3.42
* 1/4 cup espresso
* 1 tsp. liquid sweetener
* 1/2 tsp. vanilla
* 2 cups ricotta cheese
* 1/2 cup whipping cream
* cocoa, if desired
Combine the espresso, sweetener and vanilla.
Beat the ricotta with a whisk to loosen it up.
Whip the cream until stiff and fold into the ricotta.
Swirl in the espresso and fold it in lightly to leave it streaky.
Pile into 6 wine glasses and dust with cocoa if you like.
Total Carbs: 20.52
Carbs per Serving: 3.42
Subscribe to:
Posts (Atom)