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Good afternoon and welcome to your Wednesday edition of A to Z Recipes Newsletter. Yeah! I am off today. Not much can spoil my excitement. Except for going to the dentist (which I did this morning). Or getting a flu shot. But by the time I got to the place for my shot, they were out. I'd say its a lucky break but we're required to get one, so I've just postphoned the inevitable. Oh, sorry to say... no viewing new a2z issues, any new graphics, or recent archives on the a2z web site for a week or so. I will mail them (a2z web site host) a check when I get paid. The issues will be sent to your mailbox from EZezine as usual (I had enough money for that bill) but the web site is for viewing only, and no additions can be made at this time. I hope you understand and bear with me. What is free to you isn't free for me but all is fine. I would have had everything under control if I weren't paying for two doctor's BMW's, lol. It's all good; not to worry.

The current Monthly Theme topic is announced is "Fabulous Fall Favorites". 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.


It's that awful time of the year... the really big A to Z Recipes newsletter and web site publishing bills come due twice yearly (in April and October). I keep up with the smaller ones ($20 here, $39.99 there, etc.) throughout the year myself but only ask for help for the big ones. If you are able, please share a buck or two for the cause. Not everyone can help, I totally understand. But... some can... and now is the time it's needed most. Visit the Reader Support section to see how you can help. Thanks in advance.

I am extremely grateful to these readers for helping defray a2z's October expenses recently:
Pat, Merritt Island, FL

There are many recipes and other goodies for you in today's issue. It was a pleasure to gather it all for you. I hope you enjoy it.

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

PS: Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link right away.

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.

It took me a long time not to judge myself through someone else's eyes.
~ Sally Field

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!

Simple Pleasures

~Shared by Jim D., WA

When you place too many conditions on your enjoyment of life, there is no enjoyment. You can end up working so much to get the conditions just right, that there's no time left to really enjoy yourself.

Let go of the need to have everything just so. Simply and fully enjoy being where you are.

In every moment there is beauty. Rather than striving to make that beauty into what you think it should be, just enjoy it as it is.

Happiness is not something you must prove. Find enjoyment in simply letting it flow.

Instead of working to do happy, be happy. See that the possibilities for joy are far greater than anything you could ever contrive.

There is plenty of joy to be lived in this moment. Let the uniqueness of the moment help you discover new ways of tasting life's real pleasures

-- Ralph Marston

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!

The only lasagna recipe you'll ever need!

I found this in the USAWeekend in this past Sunday's paper. It is too good not to share. ~Maggie

Why do we love this lasagna?

Let us count the ways:

1. Lasagna can be a yawner, but this formula is outstanding yet utterly simple (especially the chicken and seafood versions).

2. It's do-ahead, cheap and feeds a crowd. And almost everyone will eat lasagna.

3. It can be frozen for a month or more. Simply thaw overnight in the fridge before baking.

4. It easily retains heat for a half-hour, making it a good candidate for the buffet table.

Quick, Creamy Lasagna

Change up your dinner routine: This master recipe can be turned into three different lasagnas, below.

INGREDIENTS
2 Tbs. olive oil
3 garlic cloves, minced
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1 1/2 Tbs. salt
15 oven-ready lasagna noodles (rippled style, such as Ronzoni) from two 8-ounce boxes
4 cups filling, your choice (see variations)
1 1/2 tsps. dried basil
12 ounces reduced-fat (not fat-free) cream cheese, divided and softened
1/2 cup reduced-sodium chicken or vegetable broth, divided
3 3/4 cups shredded part-skim or whole milk mozzarella cheese
3/4 cup grated Parmesan cheese

DIRECTIONS
Sauté garlic over medium-high heat in oil until the garlic starts to sizzle. Add tomatoes and enough water to make a sauce that's neither thin nor gloppy. Bring to a simmer; reduce heat and simmer, partially covered, for about 10 minutes (makes a generous 3 cups). Or use 1 25- or 26-ounce jar good-quality marinara sauce.

Adjust oven rack to lower-middle position and heat oven to 400 degrees.

Dissolve salt in 2 quarts of hot tap water in a 9-by-13-inch lasagna dish. Add noodles; soak until soft, about 10 minutes. Drain; arrange noodles in a single layer on a baking tray.

Assemble your choice of filling in a bowl, then stir in basil, 8 ounces of cream cheese and 1/4 cup broth.

Mix the remaining cream cheese and broth in a small bowl.

Smear 1/4 cup marinara sauce over the bottom of the baking dish. Make four layers in the following order: three lasagna noodles, 3/4 cup marinara, 1 cup of your filling (or a scant cup of the spinach-mushroom filling), 3/4 cup mozzarella, 2 Tbs. Parmesan. Top it all off with the last three noodles, the cream cheese mixture, 3/4 cup mozzarella and 1/4 cup Parmesan. Spray foil with cooking spray and cover pan.

Bake until bubbly throughout, about 40 to 45 minutes. Leave the lasagna on the same rack and turn the oven to broil. Remove foil and broil until the top is spotty brown, 4 to 5 minutes. Remove from oven; let it sit for 10 minutes. Cut into squares and serve.

SERVES 8 to 12

Lasagna Variations

Chicken Filling:
Remove skin and bones from a large cooked chicken and shred enough meat to equal 4 cups.

Seafood Filling:
Mix 16 ounces (2 cups) pasteurized lump crabmeat, patted dry, and 2 cups cooked salad shrimp in a medium bowl.

Spinach-Mushroom Filling:
Thaw (do this in a microwave, if you wish) and squeeze dry 2 10-ounce packages frozen chopped spinach in a colander. Set aside. Heat 2 Tbs. of oil in a 12-inch skillet over medium-high heat. Sauté 1 pound of sliced mushrooms, preferably baby bella, until tender and well browned, 5 to 7 minutes. Add spinach; continue to sauté until heated through.

Nutrition information:

Per serving, based on 8 servings:

Chicken lasagna: 661 calories, 46g carbohydrates, 48g protein, 32g fat (16.2g saturated), 120mg cholesterol, 3g fiber, 1,148mg sodium

Seafood lasagna: 641 calories, 47g carbohydrates, 50g protein, 29g fat (15.1g saturated), 180mg cholesterol, 3g fiber, 1,390mg sodium

Spinach-mushroom lasagna: 607 calories, 51g carbohydrates, 35g protein, 32g fat (15.5g saturated), 67mg cholesterol, 6g fiber, 1,151mg sodium

Source: Pam Anderson, author of five cookbooks; latest is "The Perfect Recipe for Losing Weight & Eating Great"

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!

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 "Fabulous Fall Favorites". 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: "Fabulous Fall Favorites".
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 "Fabulous Fall Favorites" has a deadline of October 31, 2009, and will be posted on November 8, 2009.

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

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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

Please send your request using this link. Tell us so we can strike up the band and light the candles on that cake. Please, basic information:

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Here are our October Birthday Babies:

Only emails using the appropriate link and containing the basic information will be considered for posting.

~Shared by Mary H., Montreal, Canada
(Mary is a Birthday Baby today!)

A cowboy rode into town and stopped at a saloon for a drink.
 
Unfortunately, the locals always had a habit of picking on strangers, which he was. When he finished his drink, he found his horse had been stolen.
 
He goes back into the bar, handily flips his gun into the air, catches it above his head without even looking and fires a shot into the ceiling.
 
“WHICH ONE OF YOU SIDEWINDERS STOLE MY HOSS?” he yelled with surprising forcefulness.
 
No one answered.
 
“ALRIGHT, I’M GONNA HAVE ANOTHA BEER, AND IF MY HOSS AIN’T BACK OUTSIDE BY THE TIME I FINNISH, I’M GONNA DO WHAT I DUN IN TEXAS! AND I DON’T LIKE TO HAVE TO DO WHAT I DUN IN TEXAS!”
 
Some of the locals shifted restlessly.
 
He had another beer, walked outside, and his horse is back! He saddles-up and starts to ride out of town.
 
The bartender wanders out of the bar and asks, “Say partner, before you go… what happened in Texas?”
 
The cowboy turned back and said, “I had to walk home.”



Broken Engagement

~Shared by Brenda, AL

Dear Marty,

I have been unable to sleep since I broke off your engagement to my daughter. Will you forgive and forget?

I was much too sensitive about your Mohawk, tattoo and pierced nose. I now realize motorcycles aren't really that dangerous, and I really should not have reacted that way to the fact that you have never held a job.

I am also very sure that some other very nice people live under the bridge in the park, too. Sure my daughter is only 18 and wants to marry you instead of going to Harvard on full scholarship. After all, you can't learn everything about life from books.

I sometimes forget how backward I can be. I was wrong. I was a fool. I have now come to my senses and you have my full blessing to marry my daughter.

Sincerely,
Your future father-in-law

P.S. Congratulations on winning the lottery!



Bob and Betty

~Shared by Pat, Minden, NV

Bob Hill and his new wife Betty were vacationing in Europe... as it happens, near Transylvania. They were driving in a rental car along a rather deserted highway. It was late and raining very hard. Bob could barely see the road in front of the car. Suddenly the car skids out of control! Bob attempts to control the car, but to no avail! The car swerves and smashes into a tree.

Moments later, Bob shakes his head to clear the fog. Dazed, he looks over at the passenger seat and sees his wife unconscious, with her head bleeding! Despite the rain and unfamiliar countryside, Bob knows he has to get her medical assistance.

Bob carefully picks his wife up and begins trudging down the road. After a short while, he sees a light. He heads towards the light, which is coming from a large, old house. He approaches the door and knocks.

A minute passes. A small, hunched man opens the door. Bob immediately blurts, "Hello, my name is Bob Hill, and this is my wife Betty. We've been in a terrible accident, and my wife has been seriously hurt. Can I please use your phone?"

"I'm sorry," replied the hunchback, "but we don't have a phone. My master is a doctor; come in and I will get him!" Bob brings his wife in.

An older man comes down the stairs. "I'm afraid my assistant may have misled you. I am not a medical doctor; I am a scientist.. However, it is many miles to the nearest clinic, and I have had a basic medical training. I will see what I can do. Igor, bring them down to the laboratory."

With that, Igor picks up Betty and carries her downstairs, with Bob following closely. Igor places Betty on a table in the lab. Bob collapses from exhaustion from his own injuries, so Igor places Bob on an adjoining table.

After a brief examination, Igor's master looks worried. "Things are serious, Igor. Prepare a transfusion." Igor and his master work feverishly, but to no avail. Bob and Betty Hill are no more.

The Hills' deaths upset Igor's master greatly. Wearily, he climbs the steps to his conservatory, which houses his grand piano. For it is here that he has always found solace. He begins to play, and a stirring, almost haunting melody fills the house.

Meanwhile, Igor is still in the lab tidying up. His eyes catch movement, and he notices the fingers on Betty's hand twitch, keeping time to the haunting piano music.. Stunned, he watches as Bob's arm begins to rise, marking the beat! He is further amazed as Betty and Bob both sit up straight!

Unable to contain himself, he dashes up the stairs to the conservatory.

He bursts in and shouts to his master:

"Master, Master"! .....
.
.
.
.
.
.
.
.
.
.
.
.
.
"The Hills are alive with the sound of music!"

(I am soooooo sorry...... But you really should've seen that coming)

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:

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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!

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EGGS ITALIANO

~Shared by Treva, NC

This sophisticated take on Eggs Benedict swaps a full-flavored, chunky vegetable medley for Canadian bacon and hollandaise sauce. Add whole-wheat English muffins and poached eggs and this combo makes a lovely brunch or an elegant light supper when served with a salad.

Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Healthy Weight, Diabetes Appropriate, High Fiber, Low Calorie, High Potassium

1/4 cup distilled white vinegar
2 teaspoons extra-virgin olive oil
1 shallot , minced
1 clove garlic , minced
1 pound zucchini (about 2 medium), diced
12 ounces plum tomatoes (3-4), diced
3 tablespoons thinly sliced fresh basil , divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
8 large eggs
4 whole-wheat English muffins , split and toasted
2 tablespoons freshly grated Parmesan cheese

1: Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar.

2: Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, about 1 minute. Stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, about 10 minutes. Remove from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.

3: Meanwhile, reduce the boiling water to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. Crack each egg into a small bowl and slip them one at a time into the simmering water, taking care not to break the yolks. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.

4: To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.

Nutrition: (Per serving): Calories - 329; Carbohydrates - 31;
Fat - 14; Saturated Fat - 4; Monounsaturated Fat - 6;
Protein - 22; Cholesterol - 425; Dietary Fiber - 5;
Potassium - 570; Sodium - 675
Nutrition Bonus - Vitamin C (43 daily value), Vitamin A (26 dv), Folate (22 dv), Potassium (16 dv).

Source: EatingWell Test Kitchen


NEW ENGLAND FRIED SHRIMP

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
1 cup pale ale or other light-colored beer
1 cup whole-wheat pastry flour (see Ingredient Note) or all-purpose flour
1 teaspoon Dijon mustard
½ teaspoon salt, divided
2 tablespoons canola oil, divided
1 pound raw shrimp (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on
Freshly ground pepper to taste

Instructions
 
1. Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.

2. You’ll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.

3. Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.

Tips:
-Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
-Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America - it’s more likely to be sustainably caught.

Nutrition Information
Per serving: 213 calories; 9 g fat (1 g sat, 5 g mono); 172 mg cholesterol; 7 g carbohydrate; 24 g protein; 1 g fiber; 351 mg sodium; 210 mg potassium.
Nutrition bonus: Selenium (61% daily value), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 lean meat, 1 1/2 fat


ZUCCHINI SOUP

~Shared by Maggie, TX

Yield: 6 (1-cup) Servings

INGREDIENTS
-  2 cups chicken broth
-  2-1/2 cups sliced zucchini
-  1 cup chopped onion
-  2 garlic cloves, minced
-  Pinch dried leaf marjoram
-  1 teaspoon curry powder
-  Salt and pepper to taste
-  2 tablespoons non-fat dry milk
-  1 cup plain low-fat yogurt
-  1 teaspoon fresh lemon juice
-  2 tablespoons diced red bell pepper, or pimento

DIRECTIONS
In a medium-size saucepan, place all ingredients except yogurt, lemon juice and bell pepper; bring to a boil. Reduce heat, skim off any froth that accumulates, cover and simmer 10 minutes or until zucchini is tender. Cool.

In a blender or a food processor fitted with the metal blade, process in batches until pureed. Add yogurt and lemon juice; chill well. Garnish with bell peppers.

Nutritional Information Per Serving (1 cup):
Calories: 39, Fat: 0 g, Cholesterol: 3 mg,
Carbohydrate: 7 g, Protein: 3 g, Sodium: 75 mg
Diabetic Exchanges: 1/2 Milk, 1 Vegetable

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

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!

CHICKEN & VEGETABLE CURRY

~Shared by Maggie, TX

Yield: 4 Servings

Ingredients
Vegetable Cooking Spray
12-16 ounces boneless, skinless chicken breast, cubed
1/2 cup chopped onion
2 cloves garlic
1 medium head cauliflower, cut into florets
2 medium potatoes, peeled, cut into 1/2-inch cubes
2 large carrots, cut into 1/2-inch slices
1-1/2 cups reduced sodium fat-free chicken broth
3/4 teaspoon ground turmeric
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon flour
2 tablespoon cold water
1 large tomato, chopped
2 tablespoons finely chopped parsley
1-2 tablespoons lemon juice
Salt, cayenne, and black pepper, to taste

Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute chicken, onion, and garlic until chicken is browned, 5 to 6 minutes. Add cauliflower, potatoes, carrots, broth, and herbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 10 to 15 minutes. Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Cook, stirring constantly, until thickened. Stir in tomato, parsley, and lemon juice; simmer 2 to 3 minutes longer. Season to taste with salt, cayenne, and black pepper.

Nutritional Information (Per Serving)
Calories: 250
Protein: 28.4 g
Sodium: 203 mg
Cholesterol: 51.7 mg
Fat: 3.1 g
Carbohydrates: 29 g
Exchanges: 2 Vegetable, 1 Bread, 2 Meat

Source: 1,001 Recipes For People with Diabetes


STRAWBERRY FROST

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1-1/4 cups plain low-fat yogurt
-  1/4 cup part-skim ricotta cheese
-  2 cups frozen strawberries (no sugar added)
-  1 teaspoon pure vanilla extract
-  1 tablespoon frozen orange juice concentrate
-  Extra strawberries for garnish
-  Few sprigs fresh mint (optional)

DIRECTIONS

In a blender or a food processor fitted with a metal blade, place yogurt, ricotta, strawberries, vanilla and orange juice; process until smooth. Spoon into parfait glasses and garnish with berries and a mint sprig, if desired. Serve at once.

Nutritional Information Per Serving: Calories: 81, Cholesterol: 6 mg, Carbohydrate: 13 g, Protein: 5 g, Sodium: 72 mg, Fat: 1 g
Diabetic Exchanges: 1/2 Milk, 1/2 Fruit

Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20


WARM CHICKEN SALAD

~Shared by Mary, Nashville, TN

Yield: 4-1/2 cups (6 servings)

INGREDIENTS

-  2 cups diced cooked chicken (8 ounces)
-  2 cups chopped celery
-  1/3 cup light mayonnaise
-  1/4 cup slivered almonds
-  2 tablespoons fresh lemon juice
-  1/4 cup chopped green bell pepper
-  1/4 cup finely chopped onion
-  2 tablespoons chopped pimiento
-  1/2 teaspoon salt
-  1/4 teaspoon freshly ground pepper
-  1/4 cup (about 1 ounce) grated or shredded Swiss cheese
-  2 cups (2 ounces) fat-free or reduced-fat potato chips, coarsely crushed

DIRECTIONS

Preheat the oven to 350 degrees F. Spray a 2-quart casserole with non-stick pan spray.

Mix all the ingredients except the cheese and potato chips in a large bowl. Turn into the casserole. Top with the cheese and crushed potato chips.

Bake about 25 minutes, until the cheese is melted and the salad is hot.

Nutritional Information Per Serving (3/4 cup): Calories: 212, Fat: 11 g, Cholesterol: 43 mg, Sodium: 439 mg, Carbohydrate: 13 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 15 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat

Source: The New Family Cookbook for People With Diabetes


FRUIT NUGGETS

~Shared by Mary S., Nashville, TN

Yield: 36 Nuggets (1 per serving)

INGREDIENTS

-  2 cups finely ground low-fat graham crackers
-  1/2 cup finely ground gingersnaps or low-fat graham crackers
-  1/2 teaspoon ground cinnamon
-  1/2 teaspoon ground nutmeg
-  1/4 teaspoon ground ginger
-  1/2 cup dried apples
-  1/2 cup dried apricots
-  1/2 cup pitted dates
-  1/2 cup golden raisins
-  1/2 cup orange juice
-  2-3 tablespoons honey
-  3 tablespoons sugar

DIRECTIONS

Combine graham cracker and gingersnap crumbs and spices in medium bowl. Finely chop fruit in food processor, using pulse technique, or by hand; add to crumb mixture.

Add orange juice and honey to fruit mixture, stirring until mixture holds together. Roll into 36 balls, about 1 inch in diameter.

Measure 1 tablespoon sugar into large plastic bag; add 1 dozen nuggets and shake to coat with sugar. Repeat with remaining sugar and nuggets. Store in covered container at room temperature.

Nutritional Information Per Serving (1 nugget): Calories: 57, Fat: 0.5 g, Cholesterol: 0 mg, Sodium: 29 mg, Protein: 0.8 g, Carbohydrate: 12.8 g
Diabetic Exchanges: 1/2 Fruit, 1/2 Bread

Source: 1,001 Delicious Recipes for People with Diabetes


ROTINI SALAD WITH GREEN BEANS AND CHICKEN IN BASIL BUTTERMILK DRESSING

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

- 16 ounces Dreamfields Rotini
- 1 pound boneless, skinless chicken breast
- 1/2 cup bottled non-fat Italian dressing
- 1/2 pound fresh green beans, cut into thirds
- 1 small red bell pepper, chopped
- 1/2 cup chopped carrots
- 1/4 cup chopped green onion

Dressing Ingredients:

- 1 cup low-fat mayonnaise
- 3/4 cup buttermilk
- 2 tablespoons red wine vinegar
- 1/3 cup chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper

DIRECTIONS

Place chicken into a zip-lock bag; add Italian dressing. Place in the refrigerator for several hours or overnight. Remove chicken and discard the marinade.

In a medium size skillet over medium-high heat, cook chicken for 7 minutes on each side or until thoroughly cooked through. Remove from heat and cool. Cut chicken into 1/2-inch pieces.

Meanwhile, cook pasta according to package directions. Add green beans to cooking with the pasta during the remaining 5 minutes to blanch; drain. Rinse pasta and beans in cold water and drain well.

In a small bowl, combine dressing ingredients and stir well with a whisk or fork.

In a large bowl, combine pasta with chicken and vegetables. Gently fold in dressing. Cover and refrigerate for 4 hours.

Nutritional Information (Per Serving): Calories: 289; Protein: 16g; Sodium: 673mg; Cholesterol: 40mg; Fat: 6g; Saturated Fat: 1g; Dietary Fiber: 5g; Digestible Carbohydrates: 9g

Source: Dreamfields Healthy Carb Pasta

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!

BEAN SALAD

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

1 can 8 oz - kidney beans
1 can (8 oz) garbanzo beans
1 jar (6 oz.) marinated artichoke hearts, un drained
1 small onion, sliced
3 tbs. wine vinegar
1 tbs. sugar
¼ tsp. salt
½ tsp. celery seed
½ tsp. mustard seed
 
Rinse beans with water and drain. In a mixing bowl, combine all ingredients. Chill several hours or overnight before serving.

Makes 3 cups.


BLACKENED CHICKEN

~Shared by Maggie, TX

Prep Time: 5 Minutes
Cook Time: 10 Minutes 
Servings: 2
Difficulty: Easy

Ingredients
¼ teaspoons Salt
½ teaspoons Garlic Powder
½ teaspoons Paprika
¼ teaspoons Onion Powder
¼ teaspoons Pepper
1/8 teaspoons Ground Cumin
2 tablespoons Butter, Melted
2 whole Boneless, Skinless Chicken Breasts

Preparation Instructions
Combine the spices in a small bowl. Dip chicken breasts in melted butter and then sprinkle both sides of each breast liberally with the spice mixture. Fry the chicken in a skillet until cooked through and well browned on both sides. The spice and butter combination will turn quite dark by the time the chicken is cooked.


BRUNSWICK STEW

~Shared by Mary S., Nashville, TN

2 cups water
2 bone-in chicken thighs (4 ounces each), skin removed
1 small onion, finely chopped
1/4 cup diced fully cooked ham
1 can (14-1/2 ounces) whole tomatoes, cut up
1 medium potato, peeled and cubed
1/3 cup cream-style corn
1/3 cup frozen lima beans
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce
Dash pepper
Dash cayenne pepper

In a large saucepan, combine the water, chicken, onion and ham. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.  Remove chicken; cool slightly. Remove meat from bones; discard bones. Cut meat into bite-size pieces; return to the pan.  Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until potato is tender, stirring occasionally.

Yield: 2 servings.

Source: Cooking for 2

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

BACON-WRAPPED CHICKEN BREASTS WITH CHILE CHEESE SAUCE

8 slices bacon
4 boneless, skinless chicken breast halves, cut in half lengthwise (making 8 long pieces)
1 10.75-ounce can condensed cheddar cheese soup
1/3 cup milk
1 teaspoon chopped canned chipotle peppers or bottled chipotle hot pepper sauce (or to taste)
Dash Worcestershire sauce

1. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil; set aside.

2. Wrap a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.

3. Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper, and Worcestershire sauce to a simmer over medium heat. Turn off heat; cover to keep warm.

4. Broil the chicken 4 to 5 inches from the heat for about 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with the cheese sauce.

Makes 4 servings.


MOCHA CHOCOLATE CHIP COOKIES

Adapted from Fine Cooking, this comes from one of my favorite food blogs.

Yields about 48 cookies

9 oz. (2 cups) all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon table salt
10 oz. (2-1/2 sticks) unsalted butter, softened at room temperature
3 Tablespoons instant espresso powder
1 cup powdered sugar
1/2 cup packed light brown sugar
1-1/2 cups semisweet chocolate chips
About 1/4 cup granulated sugar for dipping

In a medium sized bowl, sift flour, baking powder, cinnamon and salt.  Set aside.

Beat together unsalted butter and espresso powder on medium speed until well combined.  Add powdered sugar and light brown sugar and beat until combined.

Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition.  Stir in chocolate chips.

In a small, shallow bowl add 1/4 cup granulated sugar.  Scoop out about 1 Tablespoon dough and flatten it slightly into a disk.  Dip one side into the granulated sugar and then set the disk, sugar side up on an ungreased cookie sheet.  Repeat with remaining dough, spacing the disks about 2-inches apart.

Bake until the edges start to darken, 12-14 minutes in a 350 degree oven.  Begin checking after 12 minutes, but don't be tempted to remove too soon.

Let the cookies cool 1-2 minutes on the baking sheets and transfer to a wire rack to cool completely.

Source: Noble Pig


RAPID RAGU CHILI

1-1/2 lbs. lean ground beef
1 lbs. onion, chopped
2 Tbsp. chili powder
1 can (19 oz.) red kidney beans, rinsed and drained
1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce
1 cup shredded cheddar cheese (about 4 oz.)

In 12-inch skillet, brown ground beef with onion and chili powder over high heat, stirring occasionally. Stir in beans and Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes. Top with cheese. Serve, if desired, over hot cooked rice.

Source: Ragu


BUSY DAY CHICKEN OR TUNA BAKE

1 tube refrigerator biscuits
2 cans Tuna or chicken, drained
2 cans cream of chicken or mushroom soup
1/2 cup milk

Lay biscuits in bottom of lightly greased 8 x 8 inch pan. Lay Tuna or chicken on top. Mix soups and milk and pour over top. Bake at 350 F for 30 mins.


CROCK POT CRAB DIP

Ingredients:

1 lb. Velveeta cheese
1 lb. butter or margarine
2 cans crab meat

Directions:

Heat together. Keep warm in fondue or slow cooker/Crock Pot. Serve with bread sticks.


BREAKFAST POTATO FRITTATA

Ingredients:
30-45 frozen shredded potato nuggets (tater tots)
2 ounces cream cheese, softened
2 tablespoons sour cream
2 tablespoons milk
5 eggs
1/2 red or green bell pepper, diced
1/3 cup red onion, diced
5 strips bacon, cooked, drained and crumbled
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup thinly sliced green onion tops (optional)

Directions:
1. Preheat oven to 425°F. Arrange potato nuggets in a single layer on baking sheet. Bake 15-17 minutes or until crisp; remove from oven. Reduce oven temperature to 350°F.

2. Whisk together cream cheese, sour cream and milk in medium bowl; add eggs and whisk until smooth. Place bacon, onion and bell pepper over bottom of a torte pan; top with potato nuggets and cheese. Pour egg mixture evenly on top.

3. Bake 18-22 minutes or until egg mixture is set but still moist. Remove from oven and invert frittata onto serving plate. Sprinkle with green onions, if desired. Serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 180, Total Fat 13 g, Saturated Fat 6, Cholesterol 155 mg, Carbohydrate 10 g, Protein 8 g, Sodium 320 mg, Fiber less than 1 g

Cook's Tips: Chili powder can be used if desired.


GOLDEN CORN AND CHICKEN STUFFING BAKE

1 (10 3/4 ounce) can Campbell's Golden Corn Soup
1/4 cup each finely chopped celery and onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing
4 skinless, boneless chicken breast halves
1 tablespoon firmly packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon spicy mustard

Combine soup, celery, onion and stuffing.

Spoon stuffing mixture into a 9-inch greased pie plate. Arrange chicken over stuffing mixture, pressing lightly into stuffing.

Combine sugar, butter and mustard; spread lightly over chicken. Bake at 400 degrees F for 25 minutes or until chicken is no longer pink.

Servings: 4


SALAMI TRIANGLES

I haven't tried this with salami but I have with ham. Very good!

1 (3 ounce) package cream cheese
1 Tablespoon horseradish
2 teaspoon grated onion
1/4 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 pound thinly sliced Genoa salami

Blend all ingredients together, except salami. Spread mixture on salami slices and stack five slices high. Refrigerate stacks until firm. When ready to serve, cut each stack into 6 wedges and serve on toothpicks with pickled onions.

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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