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Good afternoon and welcome to your Wednesday edition of A to Z Recipes Newsletter. This is later than normal for your issue to be sent out but I've been busy and this had to take a backseat to all else that is going on. I do hope you feel it is worth the wait.

Phones are ringing and emails are flying regarding our Great Southeastern Escape (GSEE). The dates are August 11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. The web site has been updated to detail the trip including the luncheon we'll have at Norwood's, in case you're in the area. You'll find contact email addresses on the web page, too.

The current Monthly Theme topic is "Crazy for Crockpot" Recipes. Have you sent in your recipes for it yet? I didn't think so! Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.

We'll see you here again on Sunday, God willing.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

"Oh, the miraculous energy that flows between two people who care enough to get beyond surfaces and games, who are willing to take the risks of being totally open, of listening, of responding with the whole heart.”
~Alex Noble

(I thought about the folks in the QT when I received this from Jean. ~Maggie)

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

~Shared by Doe, Oliver, B.C., Canada

Just Thinking……

Well, Winter is done, done, & done. Are we really ready?

A lot of us enjoy day trips & picnics as the weather increasingly becomes more enjoyable. Just as we ready our vehicles for winter. Now it’s summer to think about.

Have a spare jug of water in the trunk in case of the car over-heating. (Water purification tablets in case you overheat & have no safe drinking source available.) Also in the tote picnic box I have a box of the single serving gatorades. For the energy, & in case of dehydration.Or just plain ol' thirst.

Fan belt or panty hose should always be in there, also a spare, empty gas can. You can probably find a ride or gas station, but they can be downright surly about the gas can issue. There is also a product that can be safely carried that will get you 15 miles or so. I’m not familiar with  it, so guys help us out here.  Uncle Bill would probably know. I suggest him cuz he’s a fount of knowledge. Also are the jump cables still there? Spare oil? Spare tire, again for the car you guys, not yours. Or the manufactured stuff to ready patch a tire.

Now on to other stuff. How about checking that first aid kit. Is it ready for the seasonal emergencies?  A shovel, candle, spare blanket, from the winter emerg kit,  isn’t of much use in the summer. Bee kit anti-itch sticks, antihistamines if you’re allergic such as I am. I carry a Epi-pen wherever I go, have you checked the date on yours. Spare glucose tablets for diabetics, again check date. Altho’ I really don’t think past the expiry is going to harm, less harm than not having them for sure. Spare keys, for vehicle & home, hidden on the car in those magnetic things. Ever had to walk all over a tourist town just praying you find your keys. There are spare house & r.v. keys locked in our van, but first you have to get in there, there’s also a dear charge involved for a tow truck doing it.

How about wallet contact cards. Are they up to date? Some of us have moved during winter, or travel & stay at a summer cabin. Or perhaps your emerg contact has moved or you have changed doctors. Any health issues that should be changed on the card? Such as hubby had a stent put in that wasn’t there before. Any vital medication issues that have changed should be noted.

I carry a one day supply of hubby’s meds now, in case we should break down or just decide to stay somewhere the night, he has meds with us.

Cell phones-Do you use ICE protocol? It isn’t that prevalent in Canada but it is in the States. ICE stands for –in case of emergency, put your contact's phone number info filed under ICE on your cell contacts list. More & more often, first time responders are told to look for ICE. Saves time. Also I have hubby down as my ICE #, but also a 2nd, cuz does little good to call him if we're in the same accident. Also cell phone charger, there again need help & have a dead cell phone, oh oh.

Any emerg fur baby stuff to put in the kit? How about a jug of water, one day’s food & treats. Any meds? It seems unnecessary until you wish you had it. We h ad been taking a day trip, a bridge washed out, we were advised of a 12-14 hr.  delay , no other choice then to wait for a safety crew to arrive & check if the old bridge was safe, :(   of course Bear was with us. No food, water, all the meds were at the r.v. You see we leave the r.v. parked & day trip in the van. I had never thought of stocking both. Why, we are a home on wheels. Now I know better. So there’s a thought

Also I have a card from the SPCA that says I have pets at home and/or pets travelling with me. It lists their names, & vet. For the r.v.door we have a sticker that says please rescue pets inside.

On the more fun side how about a tote box with instant picnic stuff, such as paper plates, salt & pepper, sugar or sugar sub, paper towels or wipes, Plastic drinking glasses, knives, forks, bowls. I’ve come across lovely places that just scream picnic, with even a take out chicken stand nearby. But these days they even charge for plates etc. if you happen to request them, also this way if there’s a country store, you can pick up hot dogs & makings, or cheese & wine, cold meats & you’re ready. If you want even a bundle of kindling & spare newspaper, or those disposable instant one use bbq’s. Also for non-smokers, matches, even if you're aboriginal, it's hard to start a campfire without them, :)

All this was just to get you thinking. I love all the a2z family, so let’s get out there & play, but play safe.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

DRESSED UP RICE

Easy, Cheesy Rice: Add butter and Parmesan cheese to hot, cooked rice.

Emerald Isle: Add peas and finely chopped fresh mint to hot, cooked rice.

Baked, but not Potato: Add crumbled bacon and sour cream to hot, cooked rice.

Lemon Zinger: Add butter, fresh lemon juice and lemon zest to hot, cooked rice

How Sweet It Is: Add cinnamon, sugar and butter to hot, cooked rice.

Maui Wowi: Add crushed pineapple and green bell pepper slices to hot, cooked rice.

Sesame Treat: Add toasted sesame seeds, sesame oil and thinly sliced green onions to hot, cooked rice.

Country Bumpkin: Add cream gravy to hot, cooked rice.

Health Nut: Add toasted sunflower seeds and raisins to hot, cooked rice.

Dracula's 'Shroom: Add mushrooms and garlic sauteed in butter to hot, cooked rice.

Gardener's Delight: Add chopped fresh basil, chopped tomatoes and fresh corn-off-the-cob to hot, cooked rice.

Leek Freak: Add butter and cooked leeks to hot, cooked rice.

Cantonese Please: Add broccoli flowerets, sesame oil, chopped toasted peanuts or cashews to hot, cooked rice.

Pass the Parmesan, Peas: Add garlic sauteed in butter, peas and parmesan cheese to hot, cooked rice.

Polish BBQ: Add kielbasa sausage and barbecue sauce to hot, cooked rice.

Unkissable Crunch: Add sauteed garlic and onions, and toasted walnuts to hot, cooked rice.

Moo Goo Rice: Add sauteed mushrooms, snow peas and sliced water chestnuts to hot, cooked rice

Mama Mia: Add tomato basil sauce, cooked zucchini and Italian sausage to hot, cooked rice. Top with parmesan cheese.

Rice Ole: Add black beans, minced red onion, chopped bell pepper, chopped cilantro, and vinaigrette to hot, cooked rice.

Corn on the Range: Add corn and barbecue sauce to hot, cooked rice.

For Southerners Only: Add cooked okra and stewed tomatoes to hot, cooked rice.

Porky Peas: Add crumbled bacon and peas to hot, cooked rice.

Hoppin' John: Add black-eyed peas and sliced green onions to hot, cooked rice.

Veggy Medley: Add garbanzo beans, shredded carrots, ripe olives, parsley, and ricotta cheese to hot, cooked rice. Top with parmesan cheese.

Mock Apple Cobbler: Add sliced apples, cinnamon, brown sugar, chopped nuts, and vanilla yogurt to hot, cooked rice.

Rice Parmigana: Add mixed vegetables, your favorite spice or herb, butter, and parmesan cheese to hot, cooked rice.

South of the Border: Add diced tomatoes, sliced green onions, shredded monterey jack cheese and chopped cilantro to hot, cooked rice.

Hearty Rice: Add marinated artichoke hearts and grated Parmesan cheese to hot, cooked rice.

Little Bit of Italy: Add asparagus tips, toasted pine nuts, red and yellow peppers to hot, cooked rice. Top with Parmesan cheese.

U.S.S. Rice: Add naval orange slices, chopped red onions or scallions, and vinaigrette dressing to hot, cooked rice.

Feeling Slightly Mexican: Add fresh avocado, tomato chunks, fresh cilantro, and lots of lemon

Steam-it-Up: Add steamed zucchini and carrots, butter, parmesan cheese to hot, cooked rice.

Nuts about Garlic: Add sauteed garlic and toasted pinenuts to hot, cooked rice.

Let's Salsa: Add cooked beans, salsa and shredded cheese to hot, cooked rice.

Trail Blazer: Add yogurt and fresh fruit to hot, cooked rice. Top with granola.

Pooh Bear's Favorite: Add milk, raisins, a little sugar and a dash of vanilla to hot, cooked rice. Simmer until thickened. Drizzle with honey.

Farmer's Scramble: Add scrambled eggs, sausage and green onions to hot, cooked rice.

Rice Cream: Add vanilla ice cream, dash of cinnamon to hot, cooked rice.

Indian Gold: Cook rice with a pinch of saffron. Add cooked green beans.

Tea-Time: For extra flavor, toss an herbal tea bag into the water while rice cooks.

Beefed-Up Rice: Cook rice in beef broth. Add sauteed onions, cashews, and raisins. Top with green onions

Rice Worth Crowing About: Cook rice in chicken stock. Add sauteed onions, mushrooms, green pepper, and toasted pine nuts.

It's Greek to Me: Cook rice in chicken broth with chopped onion and a clove of minced garlic. Fold in feta cheese and chopped parsley.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The Monthly Theme topic is: "Crazy for Crockpot" Recipes

I caught on rather late to the crockpot-slow cooker craze of the 70's. Today, about 83% of American households own a slow cooker, according to the NPD Group, a leading marketing research firm. Of these households, almost half used a slow cooker within the past month. We certainly use ours especially when the outdoor temperatures hover in the 100's. I have gathered great recipes along the way and over the years. I'll bet you have, too. Let's share some of those great crockpot and slow cooker recipes in this Monthly Theme. Don't forget there's more to crockpot cooking than meat and potatoes! Soups, casseroles, and wonderful desserts have found a home in today's crockpot cache. Join us in this fun monthly theme topic, won't you? Please join in the fun and send in your "Crazy for Crockpot" Recipes for this Monthly Theme topic.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Crazy for Crockpot. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:

As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Crazy for Crockpot.
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Crazy for Crockpot has a deadline of July 31, 2009, and will be posted on August 9, 2009.

Please use this email link to submit a recipe for theme recipes: Crazy for Crockpot
As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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LOAD LIGHTENERS

~Shared by Jim D., WA

While I sat in the reception area of my doctor's office, a woman rolled an elderly man in a wheelchair into the room.  As she went to the receptionist's desk, the man sat there, alone and silent.  Just as I was thinking I should make small talk with him, a little boy slipped off his mother's lap and walked over to the wheelchair. Placing his hand on the man's, he said, 'I know how you feel.  My mom makes me ride in the stroller too.'.

* * *

As I was nursing my baby, my cousin's six-year-old daughter, Krissy, came into the room.  Never having seen anyone breast feed before, she was intrigued and full of all kinds of questions about what I was doing. After mulling over my answers, she remarked, 'My mom has some of those, but I don't think she knows how to use them.'

* * *

Out bicycling one day with my eight-year-old granddaughter, Carolyn, I got a little wistful.  'In ten years,' I said, 'you'll want to be with your friends and you won't go walking, biking, and swimming with me like you do now. Carolyn shrugged. 'In ten years you'll be too old to do all those things anyway.'

* * *

Working as a pediatric nurse, I had the difficult assignment of giving immunization shots to children.  One day I entered the examining room to give four-year-old Lizzie her needle. 'No, no, no!' she screamed. 'Lizzie,' scolded her mother, 'that's not polite behavior.' With that, the girl yelled even louder, 'No, thank you! No, thank you!

* * *

On the way back from a Cub Scout meeting, my grandson asked my son the question. 'Dad, I know that babies come from mommies' tummies, but how do they get there in the first place?' he asked innocently. After my son hemmed and hawed awhile, my grandson finally spoke up in disgust. 'You don't have to make something up, Dad.  It's OK if you don't know the answer.'

* * *

Just before I was deployed to Iraq , I sat my eight-year-old son down and broke the news to him. 'I'm going to be away for a long time,' I told him.  'I'm going to Iraq .' 'Why?' he asked.  'Don't you know there's a war going on over there?'

* * *

Paul Newman founded the Hole in the Wall Gang Camp for children stricken with cancer, AIDS and blood diseases.  One afternoon he and his wife, Joanne Woodward, stopped by to have lunch with the kids. A counselor at a nearby table, suspecting the young patients wouldn't know that Newman was a famous movie star, explained, 'That's the man who made this camp possible.  Maybe you've seen his picture on his salad dressing bottle?' Blank stares. 'Well, you've probably seen his face on his lemonade carton.' An eight-year-old girl perked up. 'How long was he missing?'

* * *

His wife's grave side service was just barely finished, when there was a massive clap of thunder, followed by a tremendous bolt of lightning, accompanied by even more thunder rumbling in the distance. The little old man looked at the pastor and calmly said, 'Well, she's there.

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

ORANGE JUICE FIZZ

~Shared by Treva, NC

Serves: 1

Whether you're suffering from nausea, heartburn, or just in need of a cool and refreshing snack or breakfast idea, this is the perfect nutritious pick-me-up. Leftover shake can be frozen in pop molds or 5 ounce paper cups with popsicle sticks.

INGREDIENTS
2 tablespoons lime juice
1/4 cup orange juice
1 teaspoon sugar
1/4 cup club soda

DIRECTIONS
Mix all ingredients and serve over ice.

NUTRITION INFO
Calories: 52
Fat: 0.2 g
Carbohydrates: 51.6 g
Protein: 0.6 g


KALE & POTATO HASH

~Shared by Jim D., WA
 
Makes 4 servings, 1/2 cup each

Ingredients
 
8 cups torn kale leaves (about ½ large bunch; see Tip)
2 tablespoons horseradish
1 medium shallot, minced
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 cups cooked shredded potatoes (see Ingredient note)
3 tablespoons extra-virgin olive oil

Instructions
 
1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.

2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.

3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

Nutrition Information
 
Per serving: 240 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 30 g carbohydrate; 6 g protein; 5 g fiber; 244 mg sodium.


CANNOLI TARTLETS

~Shared by Maggie, TX

Prep Time: 10 minutes
Chill Time: 2 hours

A classic Italian favorite, cannoli gets a light update here that's as sweet as ever. You can find prebaked mini whole-wheat phyllo shells in the refrigerator section of most supermarkets.

Ingredients:

2 cups part-skim ricotta cheese
1/4 cup granular sugar substitute
4 ounces bittersweet chocolate, finely chopped
Pinch of ground cinnamon
1 teaspoon vanilla extract
2 boxes mini whole-wheat phyllo shells (15 shells each)
1/4 cup finely chopped unsalted pistachio nuts

Directions:

Stir together ricotta, sugar substitute, chocolate, cinnamon, and vanilla in a medium bowl until well combined. Chill, covered, until ready to prepare tartlets.

No more than 2 hours before serving, fill mini phyllo shells with about 1 tablespoon ricotta filling. Sprinkle each tartlet evenly with pistachios and refrigerate until ready to serve.

Make-Ahead:

The ricotta filling can be made up to 1 day in advance and refrigerated in a covered container. Tartlets can be filled up to 2 hours ahead of serving and refrigerated, lightly covered, until ready to serve.

Serving Size: Makes 30 Tartlets

Nutritional Information: Per Tartlet: 70 calories, 4.5 g fat, 1.5 g saturated fat, 3 g protein, 5 g carbohydrate, 0 g fiber, 30 mg sodium

Source: The South Beach Diet Parties And Holidays Cookbook by Arthur Agatston, MD

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

GLORIA'S LIMELIGHT ROAST CHICKEN

~Shared by Mary S., Nashville, TN

Yield: 6 Servings

INGREDIENTS

-  3-1/2 lb. (1.6 kg) whole chicken
-  Salt & freshly ground pepper, to taste
-  1 tsp. dried basil
-  3 limes
-  1 or 2 stalks celery, cut into chunks
-  1/4 cup chopped parsley or coriander (cilantro)

DIRECTIONS

Rinse chicken and dry well. Loosen skin; rub seasonings inside the cavity and under skin of chicken. Squeeze juice of one lime over chicken. Marinate for 1 hour at room temperature or cover and marinate in the fridge overnight.

Pierce limes with a fork. Place limes, celery and parsley inside the chicken. Close up openings with metal skewers. Place chicken on its side in a roasting pan.

Preheat oven to 425 degrees F. Roast uncovered for 20 minutes. Turn chicken onto its other side and roast 20 minutes more.

Reduce heat to 350 degrees F and roast breast side up 20 minutes longer, until golden and crisp. Remove chicken from oven. Strain fat from pan juices. Place pan juices in a gravy boat. Cut up chicken; remove skin, limes, celery and parsley. Garnish with additional lime slices.

Nutritional Information Per Serving: Calories: 191; Fat: 7.4 grams; Carbohydrates: 1 gram; Protein: 28 grams; Sodium: 92 mg; Cholesterol: 84 mg
Exchanges: 3-1/2 Low-Fat Meat

Source: MealLeaniYUMM!


LEMONY ROASTED ASPARAGUS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

Note: Roasted asparagus spears don't look as pretty as steamed, but the flavor is worth it.

INGREDIENTS

-  1 lemon
-  1 pound fresh asparagus, wood stems removed
-  2 teaspoons olive oil

DIRECTIONS

Preheat the oven to 425 degrees F.

Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest by grating the yellow outside peel with the fine side of a cheese grater. Wrap the lemon in plastic wrap and refrigerate for another use.

Toss the asparagus spears in a shallow dish with the lemon zest and olive oil.

Spread the asparagus in a heavy baking sheet; roast for 15 minutes. Halfway through the cooking time, stir the asparagus to ensure even roasting. The asparagus are done when they are browned and slightly shriveled.

Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3 g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1 g
Exchanges: 1 Vegetable, 1/2 Fat

Source: Diabetic Gourmet


CHILE CORN AND PEPPERS

~Shared by Mary S., Nashville, TN

Yield: 4 Servings

INGREDIENTS

-  1 teaspoon vegetable oil
-  1/2 cup chopped onion
-  2 cups fresh whole-kernel corn, or 1 (10 oz.) package whole-kernel corn, thawed
-  1 small red bell pepper, diced
-  1 small green bell pepper, diced
-  1/2 teaspoon hot dried chile pepper
-  1/4 cup tarragon or white wine vinegar

DIRECTIONS

In a large, non-stick skillet, heat oil and cook onion until translucent. Place vegetables in skillet and stir-fry 2 minutes. Stir in chile pepper and vinegar, cooking just long enough to warm through.

Nutritional Information Per Serving (1/4 of recipe): Calories: 96, Fat: 2 g, Sodium: 6 mg, Protein: 3 g, Carbohydrate: 21 g, Cholesterol: 0 mg
Diabetic Exchanges: 1 Starch/Bread, 1 Vegetable

Source: Light and Easy Diabetes Cuisine


SPINACH-ONION FRITTATA

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
-  1/2 cup low-fat small curd cottage cheese
-  1 cup egg substitute
-  1 teaspoon dried oregano leaves
-  1/2 teaspoon salt
-  1/8 teaspoon cayenne
-  1 (14 ounce) can artichoke hearts, drained and coarsely chopped
-  3 medium yellow onions, chopped
-  1 cup shredded reduced-fat sharp cheddar cheese

DIRECTIONS

Preheat broiler.

In a medium mixing bowl, combine spinach, cottage cheese, egg substitute, oregano, salt, and cayenne. Blend well, stir in artichokes, and set aside.

Place a 12-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray and cook onion 6-8 minutes or until translucent, stirring frequently.

Add spinach mixture and spread evenly over bottom of skillet. Reduce heat to medium low, cover tightly, and cook 15 minutes or until almost set. (The frittata will be very moist at this point because of all the onion. It will set when the cheese is added.)

Sprinkle cheese evenly over all and broil 1-2 minutes to melt cheese and finish cooking. Remove from broiler and let stand 5 minutes to allow flavors to blend. Cut into 6 wedges to serve. This dish reheats well.

Nutritional Information Per Serving (1/6 of recipe): Calories: 134, Fat: 5 g, Cholesterol: 14 mg, Sodium: 654 mg, Carbohydrate: 12 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 14 g
Diabetic Exchanges: 1 Medium-Fat Meat, 2 Vegetable

Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes


GREEN SPLIT PEA AND BARLEY SOUP

~Shared by Mary S., Nashville, TN

Yield: 12 Servings

Note: Reheats and/or freezes well. If soup gets thick, add a little water or broth.

INGREDIENTS

-  2 cups green split peas, rinsed and drained
-  3 carrots, chopped
-  3 or 4 stalks celery, chopped
-  1 medium onion, chopped
-  12 cups water, chicken or vegetable broth
-  1/2 cup pearl barley, rinsed and drained
-  1 bay leaf
-  Salt and pepper, to taste
-  2 cloves crushed garlic, if desired
-  2 tsp. canola oil
-  2 medium onions, chopped
-  1/4 cup chopped fresh dill

DIRECTIONS

In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1 1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste.

In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill.

Simmer soup 5 to 10 minutes longer. Discard bay leaf (and turkey carcass, if using).

Nutritional Information Per Serving: Calories: 152; Fat: 1.3 grams; Carbohydrates: 21 grams; Protein: 8 grams; Sodium: 31 mg; Cholesterol: 0 mg, Fiber: 9 grams
Exchanges: 1/2 Starch/Bread; 3 Vegetable

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

SHRIMP IN CHINESE LOBSTER SAUCE

~Shared by Mary S., Nashville, TN

1 lb. Jumbo shrimp (21-25 per pound)
1 Tbsp. Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice fresh ginger, peeled, minced
1 Tbsp. Shao Hsing rice wine, or dry sherry
2 Tbsp. Peanut or corn oil
1/2 tsp. Salt
6 oz. Ground pork butt
1 small Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch cubes
1/2 tsp. Sugar Big pinch white pepper
1/2 Tbsp. Light soy sauce
3/4 cup Chicken stock
2 tsp. Cornstarch, blended with:
1 Tbsp. Water
1 large Egg, lightly beaten
1 Green onion, chopped
1 tsp. Asian sesame oil

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.  Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and sauté a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens, about 20 seconds. Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce. Return the shrimp to sauce, add the green onions and swirl in the sesame oil.

Serves 2 as a complete meal, or up to 6 with other entrees.


FROSTY FRUIT SMOOTHIE

~Shared by Treva, NC

1 medium banana, peeled and cut into chunks
1 cup orange, pineapple, grape, apple, or cranberry juice, chilled
1/2 cup fat-free milk
1 teaspoon vanilla
3 ice cubes

1. In a blender container combine the banana chunks, chilled fruit juice, milk, vanilla, and ice cubes. Cover and blend until frothy. Pour mixture into glasses. Serve immediately.

Makes 2 servings.


CREAMY CHICKEN MARSALA WITH CADANIAN BACON

~Shared by Maggie, TX

A nice dish for two. It's fast and easy to fix.

2 ounces Canadian bacon -- cut into a 1/4-inch dice
1/4 cup flour -- for dredging
4 -2 oz boneless, skinless chicken breast -- about 4 thin cutlets
salt and pepper -- to taste
1 tablespoon olive oil
1/2 cup Marsala wine
1/4 cup evaporated skim milk
1 teaspoon minced parsley

Heat a heavy non-stick skillet over medium-high; add Canadian bacon and cook until lightly browned. Remove from pan and set aside. Add olive oil to pan and keep hot.

Sprinkle chicken cutlets lightly with salt and amply with freshly ground black pepper. Put the flour on a plate and dredge each cutlet through the flour on both sides. Shake off excess flour and place in hot pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through very quickly. Transfer the cooked cutlets to a plate and continue sautéing the rest. Transfer these to the plate as well.

With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the evaporated skim milk and boil until thickened. Return the chicken and Canadian bacon to the pan and turn the cutlets to coat. Let them reheat about 30 seconds and then place on serving dish with sauce over; sprinkle with parsley.

Serves 2 (Recipe is easily doubled, but you'll need to cook the chicken in batches. Keep first batch covered and warm while rest is cooking.)

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ROASTED RED PEPPER LASAGNA

Prep: 20 minutes
Bake: 50 minutes  

Ingredients
 
Nonstick cooking spray
2  cups red pasta sauce, such as portobello mushroom or garden vegetable
6  no-boil lasagna noodles
1/2  of a 15-oz.container ricotta cheese
6  oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
1  Tbsp. Chianti or other red wine (optional)
1/4  cup finely shredded Parmesan cheese
1  cup roasted red sweet peppers, drained well and cut into strips

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.

2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.

3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.

Makes 4 to 6 servings

Nutrition Facts
Calories 416, Total Fat (g) 21, Saturated Fat (g) 12, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 0, Cholesterol (mg) 52, Sodium (mg) 803, Carbohydrate (g) 32, Total Sugar (g) 12, Fiber (g) 4, Protein (g) 23
Vitamin C (DV%) 200, Calcium (DV%) 34, Iron (DV%) 17
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens


SPICY BASIL CHICKEN

Yields: 4 servings

INGREDIENTS:
2 tablespoons chili oil
2 cloves garlic
3 hot chile peppers
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 1/2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon black pepper
5 tablespoons oyster sauce
1 cup fresh mushrooms
1 cup chopped onions
1 bunch fresh basil leaves

DIRECTIONS:
1. Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.

2. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.



MARGARITA CAKE

(Boy, would I love to have this cake during our Florida trip!!!) Margarita cake offers the favorite sweet and salty combo with a crunchy pretzel crust.

Prep Time: 20 min
Total Time: 3 hours 0 min
Makes: 15 servings

1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
 Additional grated lime peel, if desired

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

2. In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

3. Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Success
You’ll need about 3 1/2 cups small pretzel twists to get the 1 1/2 cups crushed pretzels.

Health Twist
Cut fat and calories in this cake by using fat-free whipped topping instead of regular whipped topping to frost the cake.

Purchasing
Look for the bottled pale green nonalcoholic margarita mix in the soft drink section of the supermarket. It is usually on the shelf with club soda, tonic water and other mixers.

Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 15mg; Sodium 370mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 25g); Protein 3g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 3200%
Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Better Homes & Gardens


CHEDDAR BUTTERMILK BISCUITS
 
2 cups flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper
1/2 cup cold butter
1/2 cup shredded sharp cheddar cheese
3/4 cup buttermilk
 
In a bowl, combine the flour, sugar, baking powder, salt, and cayenne.  Cut in the butter until the mixture resembles coarse crumbs.  Add the cheese and toss.  Stir in the buttermilk just until moistened.  Turn onto a lightly floured surface.  Knead 8 to 10 times.  Pat or roll to 1 inch thickness.  Cut with a floured 2 1/2 inch floured biscuit cutter.  Place 1 inch apart on an ungreased baking sheet.  Bake at 425 F. for 15-18 minutes or until golden brown.  Serve warm.

Makes 6-8 biscuits.
 
Recipe Source:  Taste Of Home


BROCCOLI SALAD
 
1/2 cup mayonnaise or salad dressing
1 tbsp sugar
1 tbsp cider vinegar
1 medium head broccoli, trimmed and coarsely chopped
1 small onion, chopped
1/2 cup raisins
 
In a medium bowl using a wire whisk, beat together the mayonnaise, sugar, and vinegar.  Add the broccoli, onion, and raisins.  Toss until well coated.  Cover and refrigerate at least 3 hours to blend the flavors.  Stir occasionally.

Makes 5 servings
 
Recipe Source:  Farm Journals Best-Ever Vegetable Recipes


GRILLED LONDON BROIL

Another great recipe from one of my favorite food blogs, NoblePig.com.

One 4 pound London Broil
1-3/4 cups vegetable oil
1 cup soy sauce
1 cup Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1-1/2 teaspoons ground ginger
1 teaspoon garlic powder
1/2 teaspoon dry mustard

Whisk together oil, Worcestershire, soy sauce, brown sugar, sesame seeds, ginger, garlic powder and dry mustard.  Pour over London Broil in a 9 x 13 pan and marinate for least 24 hours and up to 48 hours.  If marinade does not completely cover the meat, turn the meat several times during the marinade period.

Bring the meat to room temperature before grilling otherwise you will have to cook it too long and the meat will be tough.

Let the meat cook for 15 minutes on one side, 10 minutes on the other.  If you are not sure use a meat thermometer and cook until medium.  It will continue to cook after you remove it from the grill so don't leave it on too long.

While the meat is resting, place a few pats of butter on top.  They will melt and give the meat a richer flavor.  Slice the meat as thinly as you can against the grain.

If you totally screw up and cook the meat too long and it's tough, melt some butter and hit it with a bit of soy sauce and drizzle it over the meat, no one will ever know.

Source: NoblePig.com

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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