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Publisher's Desk Ramblings Did You Know? Monthly Theme Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice
 Good morning and welcome to the final installment of the monthly theme of 30 Minutes or Less recipes. Before we get to the recipes, we have a birthday baby! Yes, our very own Debbie from Tillson, NY is celebrating her birthday today! She has a hubby, a daughter in college, and 2 spoiled rotten dogs. Debbie has requested some diabetic recipes. Even though I sneak in a few in the Heart Healthy section from time to time, there are not near enough of them in issues. So, for Debbie, I have added a section of Diabetic Choices today. I will try to do this often, as I know many of you are either diabetic or cook for someone who is. I don't know about you, but the past few days have been suspiciously quiet around my house. My kids started school again and seem to be adjusting quite nicely. Their summer was too short, but I am looking forward to seeing the news on the TV again (not a video game!) and listening to absolutely nothing (not a teen on the phone with a friend or rock music). I love my kids dearly but believe their being in school is where they should be right now. And I should be enjoying having the house to myself right now during the day (when I am not at work). We have a great issue. I am so grateful to all who participated. I have a few recipes left over which I will incorporate into future issues. Please look at the current theme for Sensational Salads in that section and send one, two, or many of your own recipes for posting. Sharing is fun! We'll see you here tomorrow for a very special issue. Take good care and enjoy the remainder of your Sunday. Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! Refreshing Thoughts... Shared by Don G., GA 1. Faith is the ability to not panic. 2. If you worry, you didn't pray. If you prayed, don't worry. 3. As a child of God, prayer is like calling home every day. 4. Blessed are the flexible, for they shall not be bent out of shape. 5. When we get tangled up in our problems, be still. God wants us to be still, so He can untangle the knot. 6. Do the math. Count your blessings. 7. God wants spiritual fruit not religious nuts. 8. Dear God: I have a problem. It's me. 9. Silence is often misinterpreted but never misquoted. 10. Laugh every day; it's like inner jogging. 11. The most important things in your home are the people. 12. Growing old is inevitable; growing up is optional. 13. There is no key to happiness. The door is always open. 14. A grudge is a heavy thing to carry. 15. He who dies with the most toys is still dead. 16. We do not remember days but moments. Life moves too fast so enjoy your precious moments. 17. Nothing is real to you until you experience it; otherwise it's just hearsay. 18. It is all right to sit on your pity pot every now and again. Just be sure to flush when you are done. 19. Surviving and living your life successfully requires courage. The goals and dreams you are seeking require courage and risk-taking. Learn from the turtle; it only makes progress when it sticks out its neck. 20. Be more concerned with your character than your reputation. Your character is what you really are, while your reputation is merely what others think you are. 21. There is no real point to having a good memory unless you have something good to remember.
Help make us NUMBER ONE ! Abduction Precautions for Women Shared by Jim, WA Because of recent abductions in daylight hours, refresh yourself of these things to do in an emergency situation...This is for you, and for you to share with your wife, your children, everyone you know. After reading this, forward it to someone you care about. It never hurts to be careful in this crazy world we live in. 1. Tip from Tae Kwon Do: The elbow is the strongest point on your body. If you are close enough to use it, DO SO! 2. Learned this from a tourist guide in New Orleans... If a robber asks for your wallet and/or purse, DO NOT HAND IT TO HIM. Toss it away from you....chances are that he is more interested in your wallet and/or purse than you, and he will go for the wallet/purse. RUN LIKE MAD IN THE OTHER DIRECTION! 3. If you are ever thrown into the trunk of a car, kick out the back tail lights and stick your arm out the hole and start waving like crazy. The driver won't see you, but everybody else will. This has saved lives. 4. Women have a tendency to get into their cars after shopping, eating, working, etc., and just sit (doing their checkbook, or making a list, etc. DON'T DO THIS! The predator will be watching you, and this is the perfect opportunity for him to get in on the passenger side, put a gun to your head, and tell you where to go. AS SOON AS YOU GET INTO YOUR CAR, LOCK THE DOORS AND LEAVE. 5. A few notes about getting into your car in a parking lot, or parking garage: A.) Be aware: look around you, look into your car, at the passenger side floor, in the back seat and underneath the car. B.) If you are parked next to a big van, enter your car from the passenger door. Most serial killers attack their victims by pulling them into their vans while the women are attempting to get into their cars. C.) Look at the car parked on the driver's side of your vehicle, and the passenger side. If a male is sitting alone in the seat nearest your car, you may want to walk back into the mall, or work, and get a guard/policeman to walk you back out. IT IS ALWAYS BETTER TO BE SAFE THAN SORRY. (And better paranoid than dead.) 6. ALWAYS take the elevator instead of the stairs. (Stairwells are horrible places to be alone and the perfect crime spot). 7. If the predator has a gun and you are not under his control, ALWAYS RUN! The predator will only hit you (a running target) 4 in 100 times; And even then, it most likely WILL NOT be a vital organ. RUN! 8. As women, we are always trying to be sympathetic: STOP. It may get you raped, or killed. Ted Bundy, the serial killer, was a good-looking, well educated man, who ALWAYS played on the sympathies of unsuspecting women. He walked with a cane, or a limp, and often asked "for help" into his vehicle or with his vehicle, which is when he abducted his next victim. 9. Another Safety Point: Someone just told me that her friend heard a crying baby on her porch the night before last, and she called the police because it was late and she thought it was weird. The police told her "Whatever you do, DO NOT open the door." The lady then said that it sounded like the baby had crawled near a window, and she was worried that it would crawl to the street and get run over. The policeman said, "We already have a unit on the way, whatever you do, DO NOT open the door." He told her that they think a serial killer has a baby's cry recorded, and uses it to coax women out of their homes thinking that someone dropped off a baby. He said they have not verified it, but have had several calls by women saying that they hear baby crying outside their doors, when they're home alone at night. Please pass this on and DO NOT open the door for a crying baby. This e-mail should probably be taken seriously because the Crying Baby theory was mentioned on America's Most Wanted this past Saturday when they profiled the serial killer in Louisiana. I'd like you to forward this to all the women you know. It may save a life. A candle is not dimmed by lighting another candle. I was going to send this to the ladies only, but guys, if you love your mothers, wives, sisters, daughters, etc., you may want to pass it on to them, as well.
Help make us NUMBER ONE ! Sensational Salads Here's the scoop on the current theme: Whether it's a concoction of fresh salad greens and your tasty homemade dressing, or a sumptuous mixture of seafood, not much pleases more people than a tasty salad. I love seafood salads, as well as those delicious fruit or pasta salads. And who can resist a plate of crisp lettuce mixed with fresh vegetables and a garlicky vinnaigrette? What is your secret recipe for a meal-sized or side salad? Is your potato salad a hit at family gatherings? How about a Waldorf salad using crisp, fresh fruits? Send us those family keepers for Sensational Salad recipes for all to share here at A to Z Recipes. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Sensational Salads A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Sensational Salads has a deadline of August 26, 2005, and will be posted on September 4, 2005. Please use this email link to submit a recipe for theme recipes: Sensational Salads As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  Great Response Shared by Luanne, FL He didn't like the casserole And he didn't like my cake. My biscuits were too hard... Not like his mother used to make. I didn't perk the coffee right He didn't like the stew, I didn't mend his socks... The way his mother used to do. I pondered for an answer... I was looking for a clue. Then I turned around and smacked him... Like his mother used to do. - Author Unknown- Old Songs Revised... Shared by Mary Jane, Stockton, CA It was fun being a baby boomer... up till now. Some of the artists of the 60's are revising their hits with new lyrics to accommodate aging baby boomers. They include: Update! 1. Herman's Hermits........... Mrs. Brown, You've Got a Lovely Walker 2. The Bee Gees........................ How Can You Mend a Broken Hip 3. Bobby Darin .............. .... Splish, Splash, I Was Havin' a Flash 4. Ringo Starr .................. I Get By With a Little Help From Depends 5. Roberta Flack............... The First Time Ever I Forgot Your Face 6. Johnny Nash ............................ I Can't See Clearly Now 7. Paul Simon ......................... Fifty Ways to Lose Your Liver 8. Commodores ............. Once, Twice, Three Times to the Bathroom 9. Marvin Gaye ....................... Heard it Through the Grape Nuts 10. Procol Harem.................................. Whiter Shade of Hair 11. Leo Sayer.......................... You Make Me Feel Like Napping 12. The Temptations ....................... Papa's Got a Kidney Stone 13. Abba ............................................ Denture Queen 14. Tony Orlando... Knock 3 Times On The Ceiling, If You Hear Me Fall 15. Helen Reddy............................ I am Woman, Hear Me Snore 16. Willie Nelson.................... On the Throne Again
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! ABSOLUTELY FANTASTIC MARINADE (for chicken, beef, pork and/or shrimp) ~Submitted by Jessica, Corfu, Greece 2 tablespoons light soy sauce 2 tablespoons sesame seed oil 1/4 teaspoon sugar 1 clove garlic, smashed and chopped Optional ingredients as you wish: 1 T orange marmalade grated fresh ginger grated sweet onion) Cut meat into bite sized chunks. Marinate 10 minutes to overnight. Skewer and put on grill. [Discovered this, sort of by accident, as I threw this together when we had some dear, uninvited, friends drop by and "stay" for dinner! With some quick thawed frozen king prawns and a couple of steaks (my husband and I were going to have for dinner) and a quick stir fry of (our abundant) zucchini, onion, summer squash and red peppers along with a salad and a bottle of wine and we had a lovely meal in a half and hour! Chopping the veggies took the most time.] LEEK AND ZUCCHINI PASTA ~Submitted by Jessica, Corfu, Greece Yield: 4 Servings 2 leeks 2 T vegetable oil 1 c mushrooms sliced 1 tomato diced 1 zucchini julienned 1/4 c dry white wine 1 c sour cream (or 1/2 c cream, 1/2 c Greek yogurt) 1 t tarragon leaves 1/2 t salt 3 c rotini pasta [optional: 1 roasted red pepper chopped can be from a jar] Discard green part of leeks and slice thinly lengthwise. In large fry pan, heat oil over medium-high heat. Sauté leeks, mushrooms, tomato and zucchini (and red pepper if you are adding it) 5 minutes. Add wine and simmer 5 minutes longer. Stir in cream, tarragon and salt. Bring to a boil and simmer until slightly thickened. While preparing sauce, cook pasta according to package directions. Drain well. Spoon onto plates and top with sauce. NO-BAKE CHOCOLATE COOKIES ~Submitted by Jessica, Corfu, Greece 2 c Sugar 1/2 c Milk 1/4 T Butter 3 T Cocoa 1 t Salt 3 c Rolled oats 1 t Vanilla 1 c Coconut Put sugar, milk, butter, cocoa and salt in large saucepan; bring to a boil. Remove from heat; stir in oats, vanilla and coconut. Drop from teaspoonfuls onto waxed paper to cool. Yield: 48 cookies. IMPOSSIBLE CHEESEBURGER PIE ~Submitted by Pam, OH This recipe is excellent for a quickie meal. We got it from the side of the Bisquick® box. It's easy to fix and the entire family enjoys it. We serve it with catsup (Heinz, of course). Pam usually doubles the recipe so we have some leftover for lunch the next day. 1 lb. ground beef 1 1/2 cups chopped onion pinch salt pinch pepper 1 cup Colby cheese, shredded 1 1/2 cups milk 3/4 cup Bisquick® 3 eggs Heat oven to 4000 F. Lightly grease a 10 inch pie plate (I use generic cooking spray). Cook beef and onion in skillet then drain. Add salt and pepper to beef and spread in pie plate. Sprinkle meat with cheese. Beat remaining ingredients together until smooth and pour evenly over meat/cheese mix. Bake until golden brown, about 30 minutes. Let stand 5 minutes before cutting. LAYERED LETTUCE SALAD ~Submitted by Pam, OH This recipe comes from our friend, Jeannette Campesino who makes great salads for any occasion. She made this one for us and even Elizabeth had two helpings! 1. In a large bowl, place crisp, broken lettuce (Jeannette prefers ROMAINE) 2. Next layer other veggies of your choice (mushrooms, onions, etc) 3. Mix mayonnaise (Hellmann’s of course) and sour cream (3:1) and pile on top (well, spread it around a bit) 4. Next layer: boiled, mashed eggs 5. This time layer crisply fried bacon pieces 6. Add grated cheese (cheddar or Colby or whatever) 7. Sprinkle Chinese noodles on top (this is an option as is #8) 8. Add halved cherry tomatoes for decoration. *Note: if onion slices are used, make them thin enough to read this recipe through a slice. BROCCOLI SLAW ~Submitted by Helen, North Fort Myers, FL 2 Breast of Chicken with Garlic & Herbs baked and cut up in small pieces 1 bag broccoli slaw or reg 1 pkg. Ramen noodles, chicken or oriental 3-4 green onions chopped small pkg. slivered almonds Dressing 6 Tblsp. Oil 6 Tblsp. Red wine vinegar 6 Tblsp. Sugar seasoning pkg. From noodles salt, pepper, garlic powder to taste Mix chicken, slaw, noodles and onions together, and pour dressing over. Top with slivered almonds. HOBO STEW ~Submitted by Leasa, IA We used to make these when I was a Campfire Girl (we won't say how long ago that was). Use 2 pieces of foil. Heat grill to medium high. Place 1 hamburger patty, seasoned the way you like, or 1 piece of cube steak on the foil. Top with thinly sliced potatoes, onion slice, and any other veggies you desire. Each person can make their own package, according to their own tastes. Spray veggies with Pam, or place a pat of butter on top. Seal packets tightly and grill for 6-8 mins, each side. Of course, there's the sandwich shop down the street, cold cut sub and a small bag of chips works for me too.. lol MIXED BEAN FALAFELS WITH MINTED YOGHURT ~Submitted by Robyn, Auckland, New Zealand Preparation time: 10 minutes Cooking time: 10 minutes Makes 12 300g can chick peas in brine, well drained 425g can four bean mix in brine, well drained ½ cup fresh chopped parsley 3-4 cloves garlic, crushed and peeled 1 onion, peeled and chopped 1 teaspoon ground cumin 2 teaspoons coriander 3 tablespoons flour salt and pepper to season clarified butter or oil to pan fry in Put all ingredients up to the clarified butter into a food processor and pulse to form a smooth paste. Take tablespoonful-lots of the mixture and roll into balls and flatten into patties. Heat the clarified butter or oil in a frying pan and cook the bean patties for about 5 minutes on each side over a moderate heat until golden. Serve with minted yoghurt. MINTED YOGHURT Mix together 2 tablespoons chopped fresh mint with ½ cup unsweetened natural yoghurt. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. KUMARA AND CORN FRITTERS ~Submitted by Robyn, Auckland, New Zealand Preparation time: 15 minutes Cooking time: 10 minutes Makes 8 310g can cream style corn 2 teaspoons finely chopped fresh ginger 2 tablespoons chopped fresh herbs (thyme or chives are great here) ½ cup self raising flour ¼ cup milk 1 egg, separated ½ cup roughly mashed cooked cold kumara butter or oil for pan frying In a bowl mix together the cream style corn, ginger, herbs, self-raising flour, milk and egg yolk. In a clean bowl beat the egg white until stiff. Fold the egg white and kumara into the mixture. Heat a little butter or oil in a non-stick frying pan (the butter helps to crisp the outside of the fritters) and cook large spoonfuls over a low to moderate heat for about three minutes each side. Serve with crispy grilled bacon rashers, grilled tomatoes and a drizzle of golden syrup. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. PITA PIZZAS ~Submitted by Robyn, Auckland, New Zealand Preparation time: 10 minutes Cooking time: 5 minutes Makes 8 8 pita rounds 2-3 tomatoes, finely sliced 425g can spaghetti 1 cup grated Colby cheese Toast the pita breads on one side by placing them under a hot grill for about 2 minutes. Turn them over and cover the base with 2-3 slices of tomato. Top with a spoonful of spaghetti, grated Colby cheese, and ham or bacon (optional). Grill in a hot oven for 5 minutes until the cheese has melted and is golden brown. If you like, add extra filling – whatever is in your fridge. Extras: Whatever you like: shaved ham, sliced luncheon, olives, cooked vegetables, salami, leftover cooked meats, finely sliced peppers, spring onions or celery. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. CURRIED TUNA FISH CAKES ~Submitted by Robyn, Auckland, New Zealand Preparation time: 5 minutes Cooking time: 10 minutes Serves 4-6 4 large potatoes, peeled and quartered large knob of butter ½ onion, finely chopped 1-2 teaspoons curry powder 425g can tuna in water, well drained 1 egg clarified butter or oil to pan fry Cook the potatoes in boiling salted water for about 15 minutes until tender. Drain well and mash with the knob of butter. Add the onion and curry powder, and then flake in the well drained can of tuna in water. Add the egg and mix well with a fork, but try to keep some largish pieces of tuna in the mixture. Dust your hands with flour and mould the mixture into 8 even-sized and shaped patties. Heat the clarified butter in a frying pan and cook the tuna cakes for 5 minutes on each side until golden and hot through. Serve with grilled tomatoes or sliced pineapple and a fresh salad. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. TUSCAN CHICKEN ~Submitted by Robyn, Auckland, New Zealand Preparation time: 10 minutes Cooking time: 30 minutes Serves 4 8 chicken drumsticks 1 tablespoon flour 2 tablespoons oil 2 onions, peeled and sliced about 2 cups mushrooms, halved 425g can Italian seasoned tomatoes 12 stuffed green olives freshly ground black pepper pasta for 4 to accompany (shape of your choice) frozen whole baby beans to accompany Remove the skin from the drumsticks if wished. It will help trim excess fat from the meal. Put the flour into a bag and toss the chicken legs in the flour. Heat the oil in a large lidded non-stick frying pan. Add the chicken pieces and brown over a moderately high heat for 10 minutes, turning regularly so that the chicken browns evenly. Add the onions, mushrooms, Italian tomatoes, olives and season well with freshly ground black pepper. Cover and simmer over a low heat for 20 minutes. Serve with the beans and hot, freshly cooked pasta tossed with a little butter and fresh herbs. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. FETTUCCINE PASTA WITH PEAS AND PARMESAN ~Submitted by Robyn, Auckland, New Zealand Preparation time: 5 minutes Cooking time: 10 minutes Serves 4 4 rashers bacon, trimmed of rind 2 tablespoons oil 1 onion, finely chopped ½ cup chicken stock ½ cup cream 1 cup baby garden peas 1 tablespoon salt 420g fresh egg fettuccine pasta ½ cup grated parmesan or tasty cheddar cheese Finely slice or dice the bacon. Heat the oil in a frying pan and add the onion and bacon. Cook over a moderate heat for about 5 minutes, stirring frequently until the onion and bacon are soft and lightly colored but not burnt. Add the chicken stock, cream and peas, and simmer gently for about 5 minutes while cooking the pasta. Have a large saucepan full of boiling water and add the salt. Add the fresh fettuccine pasta and stir well with a spoon or fork to separate the pasta strips. Boil rapidly for 4-5 minutes until the pasta is cooked – no longer or you will overcook fresh pasta. Drain well and return to the saucepan. Pour over the hot sauce and sprinkle over the parmesan or cheddar cheese. Ladle quickly into pasta bowls to serve. Serve with crusty bread and a tomato salad if wished. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. CHICKEN AND SPINACH PIES ~Submitted by Robyn, Auckland, New Zealand Preparation time: 15 minutes Cooking time: 15-20 minutes Serves 4 4 boneless chicken breasts, skin removed 250g packet frozen chopped spinach, defrosted 3 tablespoons cream cheese ¼ teaspoon each nutmeg, salt and white pepper 2 sheets frozen pre-rolled puff pastry, defrosted milk to glaze Remove the skin from the chicken breasts. Squeeze the spinach between two plates to remove all the excess moisture. The spinach needs to be really dry to ensure that you do not end up with soggy pastry when the pies cook. Mix the spinach with the cream cheese, nutmeg, salt and pepper. Take the pastry sheets and cut in half diagonally. Place a quarter of the spinach mixture in the centre of each triangle and place the chicken breast on top. Bring the long ends down to cover the chicken and fold the thicker corner on top to completely enclose. Pinch ends together. Transfer to a greased baking tray. Brush with milk to glaze. Bake at 220ºC for 15-20 minutes until hot and golden. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. CREAMY TOMATO FETTUCCINE ~Submitted by Robyn, Auckland, New Zealand Preparation time: 5-10 minutes Cooking time: 15 minutes Serves 4 4-6 rashers bacon, trimmed of rind 2 tablespoons oil 250g mushrooms, finely sliced ½ cup white wine 425g tomato and herb pasta sauce ¼ cup cream ¼ cup chopped fresh parsley fettuccine for 4 parmesan cheese and fresh herbs to garnish Chop the bacon finely. Heat the oil in a frying pan and add the bacon and mushrooms and cook over a moderately hot heat for 2 minutes until the bacon is fragrant and the mushrooms softened. Add the wine and simmer until reduced by half. Stir in the pasta sauce and simmer uncovered for 5 minutes. Stir in the cream and chopped parsley and warm through. Do not boil or the sauce will curdle. Cook the fettuccine in plenty of boiling salted water until ‘al dente’ (fresh 4-5 minutes, dried 11-12 minutes) and drain well. Serve in pasta bowls topped with the sauce and garnished with a little grated parmesan cheese and herbs if wished. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. APPLE MUFFINS WITH SPICY TOPPING ~Submitted by Robyn, Auckland, New Zealand Preparation time: 10 minutes Cooking time: 20 minutes Makes 16 3 cups flour 2 tablespoons baking powder (this is correct) ¾ cup caster sugar 1 teaspoon each ground ginger and mixed spice 2 eggs 400g can apples 1 ½ cups milk few drops vanilla essence 100g melted butter, cooled 16 walnut halves (optional) TOPPING juice of one lemon 1 teaspoon each caster sugar and mixed spice, mixed together Sift the flour, baking powder, caster sugar and spices into a bowl. Mix together the eggs, apple, milk and vanilla essence. Make a well in the centre of the bowl and pour in the apple and milk mixture. Stir gently with a holed spoon until the batter is just mixed. Fold through the butter. Do not over-mix the batter mixture. Lift the mixture up with the spoon and turn it over on top of the remaining mix in the bowl. Give the bowl a quarter turn and then repeat this lifting and mixing routine until all ingredients are just blended. Three-quarters fill 16 well-greased muffin tins. Decorate each muffin with a walnut half, if using. Bake at 220ºC for about 15-20 minutes until well-risen, golden and cooked. Remove from the oven and wait 2-3 minutes. Mix together the sugar and mixed spice for the topping. Brush the tops of the muffins with the lemon juice. Sprinkle over the mixed spice sugar. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. PEACH & BANANA UPSIDE-DOWN TART ~Submitted by Robyn, Auckland, New Zealand Preparation time: 10 minutes Cooking time: 15-20 minutes Serves 4-6 You can add any number of variations, like apricots and bananas with ginger, or pear quarters with cardamom, or apple with chopped and dried apricots and orange rind. 25 g butter 1 teaspoon mixed spice 2 tablespoons brown sugar 410g can peach slices, well drained 1-2 large bananas, sliced 1 pre-rolled sheet short butter pastry whipped cream to accompany Mix the butter, mixed spice and brown sugar together and work until the mixture is lightly creamed. Spread it over the base of a 23cm loose bottom cake tin, leaving a 1cm edge border free of the butter mixture. This is to ensure the pastry has somewhere to stick to hold the juices in from leaking out onto the over floor. Arrange the peach slices and banana slices on top. They can be scattered or arranged neatly – it’s up to you. Trim the edges of the pastry square to make it more round. Arrange the pastry on top and tuck the edges down the side and press firmly onto the sides of the base of the cake tin. Bake at 220ºC for 15 minutes or until the pastry is golden and well cooked. Allow to stand for 5 minutes, before turning upside-down onto a serving platter. Serve hot with whipped cream. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. PEACH & YOGHURT MUFFINS ~Submitted by Robyn, Auckland, New Zealand Preparation time: 10 minutes Cooking time: 20 minutes Makes 12-16 ¾ cup caster sugar 3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cardamom (or use ground ginger) 2 eggs 1 cup peach yoghurt 410g can peach slices in clear fruit juice 100g melted butter, cooled Sift the caster sugar, flour, baking powder, baking soda and ground cardamom or ginger into a large bowl. In a blender or food processor mix together the eggs, yoghurt and peach slices with the juice. Make a well in the centre of the dry ingredients and pour in the yoghurt mixture. Fold together with a holed spoon, folding in the melted butter as you go. Divide between 12-16 well-greased muffin tins. Bake at 220ºC for 15-20 minutes until hot and golden. Source: ‘Food in a Minute’ with Allyson Gofton. - Recipes from the popular TV series in New Zealand. PEAR HALVES WITH APRICOT GLAZE ~Submitted by Robyn, Auckland, New Zealand Preparation time: 15 minutes Cooking time: 20 minutes Serves 4 2 sheets pre-rolled puff pastry, defrosted 2 tablespoons sultanas 1 tablespoon apricot jam 410g can pear quarters, well drained milk to glaze 2 tablespoons apricot jam, to glaze icing sugar to dust Cut each pastry sheet in half. Cut a heart shape from each half. The easiest way to do this is to fold the sheet in half and cut one half from the join, so when you open it out you have a whole heart. Mix the sultanas with the one tablespoon jam and place a spoonful in the centre of each heart. Arrange about 3 pear quarters on top. Cut strips from the leftover pieces of pastry and arrange on top crossed over. Then use any remaining pieces to decorate the hearts with. Brush with milk to glaze. Place on a greased baking tray. Bake at 220ºC for 15-20 minutes until the pastry is golden. Heat 2 tablespoons jam in the microwave and spread on top of the pears when you remove them from the oven to give a golden glaze. Dust with sifted icing sugar to serve. Serve hot with whipped cream or yoghurt. THIRTY-MINUTE CASSOULET This seems so appropriate, especially coming from a chef I have really come to appreciate via his version of fast food. ~Submitted by Cheryl, Chicago, IL Source: Jacques Pépin, Fast Food My Way "The famous cassoulet of southwest France features white beans, roast pork, sausage, and duck or goose. Assembled in a cast-iron or earthenware casserole, it is usually covered with bread crumbs and takes hours--sometimes days--to prepare." "In my version, I use ham, canned cannellini beans, and Italian and bratwurst sausages and serve the stew on a large platter, home style. Even considering the time required to remove the plastic covering and the tough outside skin from the ham, it doesn't take more than 30 minutes to prepare from start to finish." Serves: 4-6 Ingredients • 1 tablespoon good olive oil • About 1 pound rolled shoulder ham (also called a daisy ham or Boston Butt), tough outer skin removed • About 3/4 pound hot Italian sausages, cut into 3-inch pieces (about 6 pieces) • 4 bratwurst sausages (about 1 pound) • 1 cup diced (1/2 inch) whole button mushrooms (about 3 ounces) • 3/4 cup diced (1/2-inch) onion • 2 tablespoons crushed garlic (about 4 large cloves) • 1/2 teaspoon dried thyme leaves • 1 bay leaf • 2 (15 1/2 ounces each) cans cannellini beans, drained and rinsed under warm running water • 3/4 cup diced (1-inch) tomato (1 large plump tomato) • 1/2 cup water • 1/4 teaspoon freshly ground black pepper • 3 tablespoons coarsely chopped fresh parsley For Serving • Tabasco sauce • Dijon-style mustard Preparation Heat the oil in a large skillet and add the ham and Italian sausage. Cover and cook over high heat for 7 to 8 minutes, turning occasionally. Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes. Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 minutes. At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half, and arrange the meat on a platter with the beans. Sprinkle the parsley on top. Serve with the Tabasco and mustard. BAKED CHICKEN WITH VEGETABLES & PASTA (optional) ~Submitted by Aafrin, Pune, India Ingredients: 4 tbsp. Butter 4 tbsp. flour 11/2 cup milk 2 cups chicken stock 2-3 cups cooked, shredded chicken 1 cup shredded carrots 1 cup finely sliced (almost shredded) French beans 1 cup finely chopped onion 1 cup finely chopped capsicum 1 cup finely chopped cabbage 1 cup shredded sharp cheddar cooking cheese salt & freshly ground pepper to taste 3 tbsp. oil dried parsley powder (optional) 200 gms penne or farfalle pasta, cooked until al dente (optional) Method: Sauté the onion, French beans & carrots in oil for about 4 minutes. Add cabbage & continue for another 3 minutes. Add capsicum & sauté for further 3 minutes. Add salt & pepper to taste. Remove from heat & spread it in a square glass baking dish. (Note: the veggies should be still slightly crunchy & not at all mushy - vary cooking time if required.) Now prepare the white sauce as usual with butter, flour, milk & chicken stock, Season with salt & pepper. Add 1/3 cup shredded cheese and stir until melted. Now add cooked shredded chicken & cooked pasta (if using) to the sauce & simmer for 6-7 minutes until thick & creamy. Remove from heat & spread it over the layered veggies. Top with remaining shredded cheese, sprinkle with dried parsley powder (optional) & broil for 8-10 minutes until the top is golden brown & set. Serve immediately with crusted French bread & green salad. Serves 4-6 depending upon the course for which it is served. Note: I use the pasta if I am serving the dish as a main course dish. To serve as a side-dish I omit pasta, but increase the quantity of shredded chicken up to 4 cups (depends upon availability). WARM SPINACH & BACON SALAD ~Submitted by Larry Holmes, Ontario, Canada Prep time: 10 minutes ¼ cup Kraft Signature Red Wine vinegar and Thyme Dressing 6 cups packed torn spinach leaves 1 cup sliced mushrooms ¼ cup thinly sliced red onion rings 2 tablespoons Oscar Myers Real Bacon Bits Microwave dressing min microwavable bowl on HIGH 30 to 50 seconds or until hot. Pour over combined spinach, mushrooms and onion in large bowl; toss to coat. Sprinkle with bacon. Makes 4 servings of 1 ¼ cups each. Per serving: 78 calories; 4.4 g protein; 5 g carbs; fiber 2.3 g; 5.3 g fat; 3 mg cholesterol Source: Quick & Delicious, Reader’s Digest SAUCY BARBECUED PORK CHOP SKILLET ~Submitted by Larry Holmes, Ontario, Canada Prep time: 5 minutes. Cooking time: 25 minutes. 4 pork loin center chops, bone-in (about 1 pound) 1 teaspoon vegetable oil 1 onion, sliced 1 green pepper, chopped ½ cup Kraft Brown Sugar BBQ Sauce Brown chops in oil in large nonstick skillet on medium heat, 5 minutes on each side. Remove from skillet, keep warm. Add vegetables to skillet and cook, stirring, 5 minutes. Add BBQ sauce. Bring to simmer. Add chops to skillet, spooning sauce over top. Simmer 3 to 5 minutes or until heated through, turning chops once. Makes 4 servings of 1 chop and ¼ cup sauce mixture each. No nutritional data available. Source: Quick & Delicious, Reader’s Digest FAST FRIED RICE BOWL ~Submitted by Larry Holmes, Ontario, Canada Prep time: 2 minutes. Cooking time: 10 minutes. ½ cup uncooked Minute Rice ½ cup water ½ cup frozen mixed vegetables 1 egg beaten 1 tablespoon Kraft Signature Balsamic Vinaigrette Dressing 1 tablespoon soy sauce Place rice and water in microwavable bowl. Add vegetables. Pour egg over vegetables; cover Microwave on HIGH 5 minutes. Let stand covered, 5 minutes. Fluff with fork. Add dressing and soy sauce. Ross lightly to combine. Makes 1 serving. Nutritional data unavailable. Source: Quick & Delicious, Reader’s Digest 8-MINUTE FRITTATA ~Submitted by Larry Holmes, Ontario, Canada Prep time: 2 minutes. Cooking time: 6 minutes. 4 eggs 1 tablespoon water ½ cup shredded Cracker Barrel Cheddar Cheese ½ cup chopped green pepper Spray 8-inch microwavable pie plate with cooking spray. Add eggs and water; beat with wire whisk until well blended. Sprinkle with cheese and green pepper. Microwave on HIGH 6 minutes or until eggs are set and cheese is melted. Makes 2 servings. Nutritional data unavailable. Source: Quick & Delicious, Reader’s Digest SPRING RISOTTO ~Submitted by Larry Holmes, Ontario, Canada Prep time: 10 minutes. Cooking time: 10 minutes. 3 tablespoon butter 2 tablespoons olive oil 1 medium onion, thinly sliced 2 cloves garlic, minced 2 cups uncooked Minute Rice 2 cans (10 ounces each) chicken broth ½ cup milk 1 bunch asparagus, trimmed and chopped into 2-inch pieces 1/3 cup Kraft Parmesan Grated Cheese salt and pepper to taste Melt butter with olive oil in a deep frying pan on medium heat. When the butter is melted, add onion and garlic and cook for 2 to 3 minutes. Do not brown. Toss in rice and stir to coat. Add warm broth, milk and asparagus pieces. Bring to boil over medium heat; simmer for 5 minutes, over low heat. Mix in ¼ cup of the Parmesan cheese. Sprinkle with remaining Parmesan cheese just before serving. Makes 6 servings of 1 cup each. No nutritional data. Source: Quick & Delicious, Reader’s Digest GELATIN SUNDAES ~Submitted by Larry Holmes, Ontario, Canada Prep time: 15 minutes 1 package (4-serving size) gelatin, any flavor ¾ cup boiling water ½ cup cold water ice cubes 1 pint ice-cream, any flavor 1 cup thawed whipped topping ¼ cup chopped nuts Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 ½ cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Spoon ice cream and gelatin alternately into tall sundae dishes, ending with gelatin and filling to within ½ inch of top of dish. Top with whipped topping and nuts. Makes 4 servings. Source: Quick & Delicious, Reader’s Digest PASTA PRIMAVERA WITH SUN-DRIED TOMATOES ~Submitted by Angelique, TX Serves 4 8 oz. Rotini, Twists or Spirals, uncooked 1 tbsp. olive or vegetable oil 2 cloves garlic, minced 1/8 tsp. hot red pepper flakes 1 cup tender fresh green beans, cut into 1-inch pieces 2 small zucchini, sliced 2 small yellow squash, sliced 1 cup thinly sliced carrot 1 medium red onion, cut into eighths 1/4 cup chicken broth 1/4 cup lightly packed fresh basil leaves, chopped 1/2 cup oil-packed sun-dried tomatoes, chopped 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Prepare pasta according to package directions; drain. In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve. Each Serving Provides: 300 Calories 10.8 g Protein 44.3 g Carbohydrates 10.3 g Fat 5 mg Cholesterol 265 mg Sodium Calories from Fat 30% Source: National Pasta Association DR PEPPER TOASTED NUT COOKIES ~Submitted by Angelique, TX Makes about 6 dozen 3/4 cup margarine 1/3 cup brown sugar 1/8 teaspoon salt 1/4 cup Dr. Pepper 2 1/4 cups cake flour 1 cup pecans, toasted and chopped 1 cup semisweet chocolate chips 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Cream margarine; add sugar and beat until fluffy. Add flour and salt alternately with Dr. Pepper. Add vanilla extract, pecans and chocolate chips. Shape into balls, bars or crescents and place on un-greased cookie sheets. Bake for 30 minutes. Remove from oven. Roll in confectioners' sugar. Source: Dr.Pepper.com CHICKEN & MUSHROOM NOODLE MARSALA ~Submitted by Angelique, TX Serves 6 12 oz. Medium Egg Noodles, uncooked 1 egg white 1 1/2 pounds boneless, skinless chicken breast, cut crosswise into 1/2-inch pieces 1/3 cup Italian seasoned dry bread crumbs 1/4 cup grated Parmesan cheese 2 tbsp. olive oil, divided 2 4-oz. packages mixed exotic mushrooms or 1 8-oz. package sliced mushrooms 4 cloves garlic, minced or 2 teaspoons bottled minced garlic 1/4 tsp. salt (optional) 1/4 teaspoon freshly ground black pepper 1 cup canned low-sodium chicken broth 4 tsp. cornstarch 1 cup dry marsala wine 3 tbsp. chopped basil or parsley Cook pasta according to package directions. Meanwhile, beat egg white in a large bowl; add chicken pieces; toss to coat. Sprinkle with bread crumbs and cheese; toss well. Heat 1 tbsp. oil in a large nonstick skillet over medium-high heat until hot. Add half of chicken; stir fry 3 to 4 minutes or until chicken is cooked through. Transfer to plate; keep warm. Repeat with remaining 1 tbsp. oil and remaining half of chicken. Cook mushrooms and garlic in same skillet 3 minutes over medium heat. Sprinkle with salt and pepper. Combine broth and cornstarch; mix well. Add broth mixture and wine to skillet; increase heat to medium-high and bring to a simmer. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally. Drain noodles; toss with chicken and transfer to 6 serving plates. Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve with additional basil if desired. Each Serving Provides: 484 Calories 38.7 g Protein 51.5 g Carbohydrates 10.1 g Fat 121 mg Cholesterol 457 mg Sodium Calories from Fat 19% Source: National Pasta Association VEGGIE PANCAKES ~Submitted by Angelique, TX SERVES 4 30 MINUTES OR LESS A complete meal-in-one, these pancakes partner well with a tossed salad and a simple fruit dessert. If you want a sweet, dessert-like dish, use maple syrup, honey or even a fruit butter such as apple butter. 1 cup buttermilk 2 large eggs 1 Tbs. olive oil, plus extra for frying 1/2 cup nonfat cottage cheese 1 cup all-purpose flour 1 cup shredded sweet potato 1 cup shredded onion 1/4 cup minced parsley Salt and freshly ground black pepper to taste 2 cups applesauce 1. Combine buttermilk, eggs and oil in mixing bowl and bear. Stir in cottage cheese and flour, mixing together well. Stir in vegetables, parsley, salt and pepper; mix well. 2. Heat about 2 tablespoons oil in large skillet over medium heat. Using 1/4 cup measure, spoon batter into skillet, making 2 cakes at a time. Cook cakes on one side until golden, then flip to cook underside. Add more oil as needed. 3. When both sides are golden, remove cakes to dish lined with paper towels. Repeat with remaining batter until used up. Serve pancakes and pass with applesauce. PER SERVING: 440 CAL; 13G PROT; 14G TOTAL FAT (2.5G SAT. FAT); 66G CARB; 110MG CHOL; 230MG SOD; 4G FIBER BEAN THREAD NOODLES WITH ASIAN EGGPLANT ~Submitted by Angelique, TX SERVES 4 30 MINUTES OR LESS A warmed-up adaptation of a popular Thai salad, this light dish calls for a trip to your Asian market for the tofu nuggets, bean thread noodles and tamarind concentrate. Tofu nuggets are pre-fried cubes of tofu. Bean thread noodles, made from mung bean starch, absorb water readily, but be sure to soak them while still tied up with their string or the noodles will be difficult to manage. 1 8.8-oz. package bean thread noodles 2 Asian eggplants, about 1 pound, stem ends removed 3 Tbs. vegetable oil 1 Tbs. minced garlic 4 shallots, thinly sliced 1 5-oz. package tofu nuggets 1/4 cup vinegar 1/3 cup sugar 1/3 cup tamarind concentrate 1 cup fresh coriander, roughly chopped, for garnish 1. Soak bean thread noodles in water for 10 minutes. Bring 4 cups water to a boil and place eggplants in water to poach. Reduce heat to medium and cook, turning often, for about 8 minutes. 2. Meanwhile, heat large skillet over medium heat and add 2 tablespoons oil. Stir-fry garlic and, when golden, remove from pan. Add 2 sliced shallots and stir-fry until golden. Add remaining oil and heat tofu cubes through, browning slightly. Remove from heat. 3. When eggplants are tender, remove from heat, drain and set aside to cool slightly. When cool enough to handle, slice into 2-inch-long pieces. 4. To create sauce, combine vinegar, sugar and tamarind concentrate in small saucepan and heat over medium heat until sugar dissolves. 5. Trim noodle bundle in half and add to skillet with half dressing mixture and garlic. Let noodles heat through and absorb liquid, cooking and stirring over medium heat for about 5 minutes. Remove noodles from skillet and place in serving dish. Top with tofu and eggplant. 6. Garnish with coriander leaves and remaining sliced shallots and pass with remaining sauce. PER SERVING: 550 CAL; 10G PROT; 18G TOTAL FAT (2G SAT. FAT); 51G CARB; 0MG CHOL; 120MG SOD; 5G FIBER
Help make us NUMBER ONE ! BAKED STUFFED ONIONS WITH SPINACH FETA ~Submitted by Angelique, TX Serves: 4 (1 Serving = 1/2 Stuffed Onion) Ingredients: 2 large sweet or Spanish onions (about 1-1/2 pounds total, peeled) 2 teaspoons olive oil 1 clove garlic One 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 teaspoon fresh lemon juice 1/4 teaspoon freshly ground pepper 1/4 cup bread crumbs 1/4 cup (1 ounce) crumbled feta cheese Directions: Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes. Drain and cool; cut the onions in half crosswise. Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright. Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up. Preheat the oven to 350 degrees F. Chop the reserved centers of the onions. Sauté in oil with the garlic in a medium saucepan until tender, about 5 minutes. Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese. Fill the onion shells with the spinach mixture. Cover with foil and bake about 25 minutes. Serve hot. Calories: 141 Protein: 5 g Sodium: 187 mg Cholesterol: 6 mg Fat: 4 g Carbohydrates: 22 g Exchanges: : 1 Starch, 1 Vegetable, 1 Fat Source: The New Family Cookbook For People with Diabetes CARIBBEAN SHRIMP SALAD ~Submitted by Angelique, TX Yield: 4 servings Ingredients: 1/2 lb. medium shrimp 2 large plum tomatoes, seeded and chopped 1 cup canned black beans, rinsed and drained 1/2 mango, chopped 1/3 cup chopped red onion 1 small jalapeno pepper, seeded and finely chopped 1/2 cup fresh orange juice 1 Tbsp. fresh lime juice Salt and freshly ground black pepper 4 cups loosely packed (6 large) red lettuce leaves Directions: Bring 2 quarts of water to boil in large saucepan. Add shrimp and cook until they turn pink and curl, 3 to 4 minutes. Drain and peel. Halve shrimp crosswise, and place in a mixing bowl. Add tomatoes, beans, mango, onion, jalapeno pepper and the orange and lime juices. Season to taste with salt and pepper. Tear lettuce into bite-size pieces and divide among 4 plates. Top each with one-fourth of the shrimp mixture and serve. Calories: 162 Protein: 16 g Sodium: 294 mg Fat: 2 g Carbohydrates: 20 g Exchanges: 2 Vegetable, 1 Bread/Starch, 2 Lean-Meat Source: AICR
Help make us NUMBER ONE ! SHRIMP PROVENCAL Source: The American Diabetes Association's Easy & Elegant Entrees Prep: 15 min Cook: 15 min. For 4 servings: 1 Tbs. olive oil 2 Tbs. shallots, chopped 1 clove garlic, crushed 1/2 tomato\cooked, peeled and coarsely chopped 1/2 cup tomato sauce 1/8 tsp. cayenne pepper 1 lb. shrimp, shelled, deveined and boiled 5 minutes until they just turn pink 2 Tbs. dry white wine 1 Tbs. fresh parsley, chopped In a large skillet over medium heat, heat the oil. Sauté the shallots and garlic 2 minutes. Add the chopped tomato, tomato sauce, cayenne pepper and salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce the heat to low and let simmer uncovered 10 minutes. Stir in the shrimp and wine. Continue to cook 5 minutes. Remove from the heat and transfer to a serving platter. Sprinkle with parsley and serve. Per serving: calories 174, fat 5.5g, 30% calories from fat, cholesterol 172mg, protein 23.9g, carbohydrates 5.4g, fiber 0.8g, sugar 2.0g, sodium 357mg, diet points 4.3.  BANANA CREAM TART INGREDIENTS: 1/2 (15 ounce) package refrigerated piecrust 3/4 cup SPLENDA® No Calorie Sweetener, Granular 1/4 cup cornstarch 2 cups 2% reduced-fat milk 1/3 cup egg substitute 2 teaspoons vanilla extract 1/8 teaspoon salt 1 tablespoon butter 2 teaspoons vanilla extract 1 teaspoon banana extract 1 1/2 cups sliced bananas Garnish: fat-free whipped topping and finely chopped walnuts DIRECTIONS: PREHEAT oven to 450 degrees F. UNFOLD 1 piecrust, and press out fold lines. Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans. BAKE for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack. BLEND SPLENDA® Granular, and cornstarch together in a small mixing bowl. Set aside. COMBINE milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add SPLENDA® Granular mixture, stirring until blended. Add butter. COOK over medium heat, stirring constantly, until mixture thickens and boils. BOIL 1 minute, stirring constantly. Remove from heat, and stir in banana extract. ARRANGE sliced bananas in bottom of tart crust. Pour filling over bananas. Cover top of tart with waxed paper. Chill 2 hours before serving. CUT pie into 8 equal portions to serve. Garnish each serving, if desired. Source: SPLENDA® MEXICAN PASTA SALAD Prep: 8 min. Cook: 8 min. 1/2 lb. rotini or other spiral pasta 2 tomatoes, raw, seeded and diced 1-1/2 cups frozen corn, thawed 2 carrots, raw, shredded 1/4 cup red onion, raw, chopped 1 Tbs. Dijon mustard 1 Tbs. lime juice 1 Tbs. jalapeño pepper, seeded and minced 3/4 tsp. chili powder 3/4 tsp. ground cumin 1 cup fresh cilantro, chopped Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and transfer pasta to a large bowl. Add next 4 ingredients and toss. Combine remaining ingredients, except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly. Season to taste with salt and pepper. Per serving: calories 465, fat 2.5g, 5% calories from fat, cholesterol 0mg, protein 16.1g, carbohydrates 96.3g, fiber 6.5g, sugar 8.0g, sodium 115mg, diet points 8.7. Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 3.7, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0 CAJUN RED SNAPPER A spicy red snapper dish. Prep Time: approx. 5 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 20 Minutes. Makes 6 servings. 1 teaspoon paprika 1/4 teaspoon ground cayenne pepper 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon garlic powder 1/4 teaspoon dried oregano 2 tablespoons butter 1 tablespoon olive oil 6 (6 ounce) fillets red snapper salt to taste Directions 1 On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano. 2 In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture. 3 Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt. Source: All Recipes 30 Minutes to Cook cookbook  DIABETIC FRIENDLY CHOCOLATE CHEESECAKE INGREDIENTS: 1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed 1/3 cup reduced-calorie margarine, melted 1/4 teaspoon ground cinnamon Cooking spray 1 (.25 ounce) envelope unflavored gelatin 1 cup fat-free milk 2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened 2 teaspoons vanilla extract 14 tablespoons granulated sugar substitute with aspartame (such as Equal Spoonful) 1/4 cup unsweetened cocoa 5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as Sweet 'N Low) DIRECTIONS: Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly. Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers. Per Serving (12 servings): Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g Carbohydrate 20.8g Fiber 1.5g Cholesterol 36mg Sodium 308mg Exchanges: 11/2 Starch, 3 Fat Source: Delicious Ways to Control Diabetes Cookbook
Help make us NUMBER ONE ! HOT COCONUT-GINGER SHRIMP ~Submitted by Larry Holmes, Ontario, Canada Prep time: 5 minutes. Cooking time 20 minutes. 1 pound large shrimp, fresh or frozen, raw or cooked ¼ cup finely minced fresh ginger 14 ounce can light coconut milk 2 tablespoons soy sauce 2 teaspoons sesame oil 2 teaspoons hot chili-garlic sauce 2 cups snow peas ½ sweet red pepper (optional) 3 green onions, thinly sliced fresh coriander leaves 1 lime Shrimp shells may be left on or removed. Devein shrimp and set aside. If using frozen shrimp, rinse under cold water to remove ice crystals. Do not thaw, but pat dry. To prepare ginger, peel and then grate on large size of a box grater. Then finely mince and measure out. Combine ginger, coconut milk, soy sauce, sesame oil and chili-garlic sauce in a wide saucepan. Bring to a boil, stirring often, over medium-high heat. Boil gently, uncovered and stirring often, until sauce is very thick, about 15 minutes. Meanwhile, trim snow peas. Slice in half, if large. Seed pepper, if using, then slice into matchstick-size pieces. Reduce sauce until it just covers bottom of pan and measures about ½ cup. If making ahead, remove sauce form half and leave, covered, at room temperature for several hours or refrigerate. Just before serving, add shrimp, snow peas, pepper, if using, and onions to hot sauce. Stir almost constantly until shrimp are hot and bright pink, from 2 to 4 minutes. Serve over rice or rice noodles. Sprinkle with coriander and squeeze a little lime juice over. Makes 2 to 4 servings. Per serving: 206 calories; 19.6 g protein; 9 g fat; 11.8 carbs; 1.4 g fiber; 717 mg sodium Source: Chatelaine (Canadian publication)
Help make us NUMBER ONE ! CHILI CHICKEN TORTILLA SOUP Source: Sara Moulton Ingredients: 1 can (14 1/2 oz.) chicken broth, preferably reduced sodium 1 can (14 1/2 oz.) Mexican-style diced tomatoes, undrained 1 can (4 1/2 oz.) diced mild green chilies, undrained 1 can (12 to 16 oz.) corn, drained 1 can (10 to 12 oz.) chicken breast, drained 1 cup coarsely crumbled tortilla chips, preferably unsalted Directions: 1. In a medium saucepan, bring the broth, tomatoes and chilies to a boil. 2. Stir in corn; reduce heat, simmer 2 minutes. 3. Add chicken, stirring gently to keep pieces from breaking up too much. Simmer 1 minute until heated through. 4. Ladle into bowls and sprinkle with tortilla chips, stirring chips into hot soup. Tip: Stir 2 tablespoons chopped fresh cilantro into the soup along with the chicken. Preparation Time: 15 minutes Servings: 4 Nutritional Information Per Serving: 300 calories; 11 g fat; 45 mg cholesterol; 1,090 mg sodium; 30 g carbohydrate; 3g fiber; 21 g protein ZITI PIZZAIOLA 3/4 lb. extra lean ground beef 2 cups (6oz.) sliced fresh mushrooms 3/4 cup chopped green pepper 1 teaspoon oregano leaves 1 teaspoon dried basil 1/2 teaspoon garlic powder 28-oz can whole tomatoes, chopped, drained with 1/2 cup juice reserved 1 3/4 cups (15-oz. can) tomato sauce 1 envelope (1 oz.) dry onion soup mix 1 teaspoon sugar (optional) 6 cups (16 oz.) ziti Grated Parmesan cheese In large skillet over medium-high heat, stir together meat, mushrooms, green pepper, basil, oregano and garlic powder. Cook, covered, 5 minutes, stirring occasionally. Stir in tomatoes with reserved juice, tomato sauce, onion soup mix and sugar. Heat to boiling; reduce heat. Simmer, uncovered, 15 minutes, or until meat is thoroughly cooked. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and one-half sauce; spoon remaining sauce on top. Sprinkle with cheese.  QUICK BROCCOLI-CHEESE SOUP Makes 6 servings PREP TIME: 25 minutes COOK TIME: 10 minutes 3 cans (14 1/2 fluid ounces each) reduced-sodium chicken broth 2 packages (16 ounces each) frozen cut broccoli 1 small onion, coarsely chopped 1 teaspoon bottled minced garlic 1 1/2 cups dry NESTLÉ® CARNATION® Nonfat Dry Milk 1/2 cup water 1/4 cup all-purpose flour Salt and ground black pepper 1 cup (4 ounces) shredded cheddar cheese Shredded cheddar cheese (optional) HEAT broth in large saucepan to boiling. Add broccoli, onion, and garlic. Return to a boil. Reduce heat to low; cover. Cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan. COMBINE dry milk, water, and flour in medium bowl; mix well. Stir into soup; season with salt and pepper. Heat through. Add 1-cup cheese. Stir over low heat until melted. Sprinkle with additional cheese. NUTRITION FACTS PER SERVING: 215 calories, 7 g total fat (4 g sat fat), 23 mg chol, 878 mg sodium, 23 g total carb, 5 g fiber, 10 g sugars, 18 g protein. Daily Values: 72% vit. A, 124% vit. C, 44% calcium, 10% iron. Source: Carnation Nonfat Dry Milk label
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