Bacon Ranch Chicken & Continental Zucchini

This was a really nice meal combination. The chicken was delicious and very moist. Cooking the vegetables this way avoided the use of too much butter or salt and was tasty. I put the veggies over a bed of rice. Easy meal!

Bacon Ranch Chicken

Ingredients:

4 boneless, skinless chicken breasts
5 slices of bacon
1 cup (may use more) ranch dressing
1/2 cup or more mozzarella cheese

Directions:

Preheat oven to 400 degrees.

In a 9" skillet cook up all 5 slices of bacon at once, don't cook completely, leave a little under cooked.

While bacon is cooking, take a 11" X 9" glass baking dish and spread about 1/2 cup of ranch on bottom of dish.

Cut chicken in half through center making 2 thinner pieces.

When bacon is done remove from skillet and set aside.

DON'T empty grease, place chicken inside skillet and fry til outside is white.

Place chicken in baking dish and spread remaining ranch dressing over each piece. Break up the bacon and sprinkle over the top.

Bake for 10 mins, remove, sprinkle mozzarella cheese on top and bake an extra 5 mins.

Take out and serve.

www.grouprecipes.com


Continental Zucchini
Prep/Total Time: 15 min.

Ingredients:

1 tablespoon canola oil
1 pound zucchini (about 3 small), cubed
1 to 2 garlic cloves, minced
1 jar (2 ounces) diced pimientos, drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 teaspoon salt, optional
1/4 teaspoon lemon-pepper seasoning
1/2 cup shredded part-skim mozzarella cheese

Directions:

Heat oil in a large skillet. Saute zucchini and garlic for 3 to 4 minutes. Add the pimientos, corn, salt if desired and lemon-pepper; cook and stir for 2-3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese is melted.

Yield: 6 servings.


Diabetic Exchanges: One serving (prepared with low-fat mozzarella and without added salt) equals 1 vegetable, 1 meat, 1/2 starch; also, 131 calories; 107 mg sodium, 10 mg cholesterol, 15 gm carbohydrate, 8 gm protein, 6 gm fat.

Taste of Home's Down-Home Diabetic Cookbook

Sloppy Joes on a Kaiser Bun

I decided to try making Sloppy Joes from scratch, rolls and all. It turned out really good! I cut the dough recipe in half, making 8 rolls. They tasted delicious, just like the ones I buy at the store. The Sloppy Joe meat had a really different flavor. I have always used the packet Sloppy Joe seasoning, but this was really good. It had a kick and was a little spicy. Scott liked it a lot. I guess I don't have to run to the store any time I need buns!



Kaiser Rolls
Prep: 25 min. + rising
Bake: 15 min.
16 servings

Ingredients:

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
4 tablespoons sugar, divided
1/3 cup vegetable oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 egg white
2 teaspoons cold water
Poppy and/or sesame seeds (We don't like seeds on our bread, so I left these off.)

Directions:

In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.

Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.


Nutrition Facts: 1 serving (1 each) equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 300 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.


If you are feeding four people or more, I would definitely suggest doubling the recipe, there were no left-overs and I often like to eat dinner left-overs for lunch.

Sloppy Joes
4 Servings
Prep/Total Time: 25 min.

Ingredients:

1 pound ground beef
1/3 cup chopped onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/2 cup ketchup
4 teaspoons Worcestershire sauce
1 teaspoon molasses
1 teaspoon prepared mustard
1/2 teaspoon ground mustard
Pinch ground cloves
Pinch cayenne pepper
1/4 teaspoon grated orange peel, optional
4 whole wheat buns, split

Directions:

In a saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup, Worcestershire sauce, molasses, prepared mustard, ground mustard, cloves, cayenne and orange peel if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve on buns.

Nutrition Facts: 1 sandwich equals 274 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 713 mg sodium, 32 g carbohydrate, 4 g fiber, 18 g protein.

http://www.tasteofhome.com/

Breaded Haddock

Ingredients:

4 Haddock fillets
1 egg
3/4 cup flour
1/4 cup corn starch
Paprika to taste
2 tbsp butter

Directions:

Mix flour, corn starch, and paprika in bowl. Dip haddock in egg and coat with flour mixture. Melt butter in skillet and fry haddock until it become flaky, 5 to 7 minutes.

Oven Roasted Potatoes

8 ServingsPrep: 10 min. Bake: 45 min.

Ingredients:

4 unpeeled baking potatoes (2 pounds)
2 tablespoons Light Olive Oil or Canola Oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Directions:

Cut potatoes lengthwise into wedges; place in a greased 13-in. x
9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic,
rosemary, salt if desired and pepper; stir to coat. Bake, uncovered,
at 400° for 45-50 minutes or until tender, turning once.

Yield: 8 servings.

Nutrition Facts:

One serving (prepared without salt) equals 1 starch, 1 fat; also, 114 calories, 5 mg sodium, 0 cholesterol, 19 gm carbohydrate, 2 gm protein, 4 gm fat.

Taste of Home's Down-Home Diabetic Cookbook

Broccoli and Cheese

This was a yummy new way to make broccoli. I have never baked broccoli, but what a great way to preserve all of the nutrients that are often boiled off.

Ingredients:

2 pkg. frozen chopped broccoli (I used fresh broccoli)
1 small box Ritz crackers (30)
1 stick butter, melted (I only used 1/2 stick)
1 lb. sharp cheese, grated

Directions:

Cook a little and drain broccoli. Layer broccoli, cheese, and crackers. Pour melted butter over all. Bake at 350* for 30 minutes.

By Penny Asbell in Gracing Teton Tables

Chicken Cordon Bleu II / Zucchini Pasta Casserole

Ingredients:

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika 6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions:

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Nutrition Information:

Servings Per Recipe: 6
Calories: 584 Amount Per Serving

Total Fat: 40.9g
Cholesterol: 195mg
Sodium: 655mg
Total Carbs: 7.7g
Dietary Fiber: 0.3g
Protein: 41.6g

allrecipes.com

Zucchini Pasta Casserole

2 Servings Prep/Total Time: 30 min.

Ingredients:

1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/4 cup diced onion
2 tablespoons vegetable oil
1/4 cup dry bread crumbs
1/4 teaspoon salt-free seasoning blend
1/8 teaspoon pepper
1 cup cooked tricolor spiral pasta
2 tablespoons nonfat Parmesan cheese topping

Directions:

In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with cheese topping. Bake, uncovered, at 375° for 10 minutes or until heated through.


Nutrition Facts: 1/2 recipe equals 277 calories, 10 g fat (0 saturated fat), 5 mg cholesterol, 238 mg sodium, 38 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat, 1/2 lean meat.

Taste of Home's Down-Home Diabetic Cookbook

Surprise Clam Chowder

I have decided the diabetic recipes expect you to eat a very small portion. I doubled this recipe and it made around 5 servings. It was very good, but tasted salty. I think the next time I make it I will use garlic powder instead of salt.

4 Servings Prep: 10 min. Cook: 30 min.

Ingredients:

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup diced peeled potato
1/4 cup diced green pepper
1/4 cup diced onion
1/4 teaspoon garlic salt
1/4 teaspoon chili powder
1 cup diced fully cooked ham
1 can (7-1/2 ounces) minced clams, undrained

Directions:

In a saucepan, combine the first seven ingredients. Cover and simmer for 25-30 minutes or until vegetables are tender. Add ham and clams; heat through.

Yield: 4 servings.


Diabetic Exchanges: One 1-cup serving (prepared with no-salt-added tomatoes and low-fat ham) equals 2 vegetable, 1 lean meat, 1/2 starch; also, 135 calories, 694 mg sodium, 35 mg cholesterol, 13 gm carbohydrate, 16 gm protein, 3 gm fat

Taste of Home's Down-Home Diabetic Cookbook

Asparagus Shepherd's Pie

My daughter Hannah asked if we could have this for leftovers the next night she liked it so much. This was a delicious diabetic friendly recipe, I would definitely recommend. Since asparagus isn't in season, I used frozen, and it tasted fine.

6-8 Servings Prep: 25 min. Bake: 20 min.

Ingredients:

6 medium potatoes, peeled and quartered
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup milk
1/4 cup butter, cubed
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
Paprika

Directions:

In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish.

Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture.

Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes.

Yield: 6-8 servings.


Nutrition Facts: 1/8 recipe (prepared with lean ground beef, skim milk, reduced-fat margarine and reduced-fat mozzarella; calculated w/o added salt) equals 264 calories, 10 g fat (0 saturated fat), 26 mg cholesterol, 436 mg sodium, 29 g carbohydrate, 3 g fiber, 20 g protein.

Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Taste of Home's Down Home Diabetic Cookbook

Cheesy Italian Bread

Very good, but salty. I would use just garlic powder instead of salt. I used my food processor, so easy!

32 Servings Prep: 20 min. + rising Bake: 20 min. + cooling

Ingredients:

1 package (1/4 ounces) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon garlic salt
1/2 cup grated Romano cheese
3 to 3-1/2 cups all-purpose flour
Cornmeal

Directions:

In a large bowl, dissolve yeast in water. Add the sugar, salt, garlic salt, cheese and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes.

Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.

Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Preheat to 400°. Bake loaves for 20-25 minutes or until golden brown. Remove to wire racks.

Yield: 2 loaves (16 slices each).


Diabetic Exchanges: One slice equals 1 starch; also, 60 calories, 102 mg sodium, 2 mg cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat.

Taste of Home's Down-Home Diabetic Cookbook

Chicken and Spinach Supper

This may not look super appetizing, but it really was delicious! The spinach barely fits in the pan before you put it in the oven, but bakes down quite a bit. I used fresh spinach instead of frozen.

8 Servings Prep: 20 min. Bake: 40 min.

Ingredients:

4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
1/4 teaspoon ground nutmeg
1 teaspoon salt, divided, optional
4 cups diced cooked chicken
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon paprika
2 cups chicken broth
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed

TOPPING:

1 tablespoon butter, melted
1/2 cup bread crumbs
1/3 cup grated Parmesan cheese

Directions:

Mix spinach, nutmeg and 1/2 teaspoon salt if desired. Pat in the bottom of a greased 13-in. x 9-in. baking dish. Top with chicken.

Melt butter in a saucepan. Add flour, pepper, paprika and remaining salt if desired; stir to form a smooth paste. Gradually add broth, lemon juice and rosemary, stirring constantly. Bring to a boil; cook an additional minute until thickened. Pour over chicken. Combine topping ingredients; sprinkle over casserole.

Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 8 servings.


Diabetic Exchanges: One serving (prepared with margarine and low-sodium broth and without added salt) equals 4 lean meat, 1 vegetable, 1/2 starch; also, 298 calories, 307 mg sodium, 73 mg cholesterol, 14 gm carbohydrate, 31 gm protein, 12 gm fat.

Taste of Home's Down-Home Diabetic Cooking

Cheese Bread

I have always wanted to make a loaf of bread. Here is my first attempt. I got a wonderful new food processor for Christmas that has a dough blade and wow was this easy! I can't wait to try more bread recipes!

Preparation: 10-15 minutes, plus 2 1/2 hours rising

40 minutes baking

Ingredients:

1 package active dry yeast
1 tsp sugar
1/2 cup warm water (105*-115*F)
4 cups extra sharp shredded cheddar cheese
4 1/2 cups unbleached all-purpose flour
3 tbsp unsalted butter in 1 inch pieces
1 1/2 tsp. salt
1 cup fat-free milk
cooking spray

In a 2-cup liquid measure dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

In a food processor, insert dough blade. Add flour, butter, and salt; process to combine. Add milk to yeast mixture. With machine running on dough speed, pour milk mixture into feed tube as quickly as the flour will absorb it and process until the dough cleans the sides of the work bowl. Then process for 45 seconds to knead dough. Place dough in a lightly floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1 1/2 hours.

Spray one 9x5 inch loaf pan with cooking spray. Place dough on a lightly floured surface and punch down. Roll dough into a 9x5 inch rectangle. Beginning with short end, roll up the dough jelly roll fashion. Pinch the seam and ends tightly to seal. Place in greased loaf pan and cover with plastic wrap coated with vegetable oil. Let rise for 45 minutes. Preheat oven to 375*F 15 minutes before baking.

Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan and cool on wire rack.

Nutrition information:

Calories: 193 (23% from fat), Carbs: 30 g., Protein: 7 g, Fat: 5 g, Sat. Fat: 3 g, Cholest. 14 mg, Sodium: 289 mg, Fiber: 1 g

Cuisinart Recipe Booklet

Shipwreck Stew

This is a very hearty stew with lots of great stuff in it. I recently purchased two diabetic cookbooks and this was in one of them. I had to make some alterations because this does not fit in a 3 qt. casserole and I didn't have a larger caserole dish to put it in. I decided to cook it on the stove. That seemed to work fine and didn't take an hour. I just brought it to a boil, reduced the heat and let it simmer until the potatoes were tender.

10 Servings
Prep: 20 min. Bake: 1 hour

Ingredients:

1 pound ground beef
1 cup chopped onion
3 cups cubed peeled potatoes
3 medium carrots, peeled and sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 package (9 ounces) frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
In a 3-qt. baking dish, (if you can actually fit this in a 3 qt dish, please let me know how!) combine beef mixture with the remaining ingredients. Cover and bake at 350° for about 1 hour or until rice and potatoes are tender. Yield: 10 servings.


Diabetic Exchanges: One serving equals 1-1/2 lean meat, 1-1/2 starch, 1 vegetable; also, 204 calories, 390 mg sodium, 32 mg cholesterol, 28 gm carbohydrate, 15 gm protein, 4 gm fat.

Taste of Home's Down-Home Diabetic Cookbook

Caramel Cashew Brownies

If you are anything like me and would choose a caramel over a chocolate bar any day, then these brownies are for you. I have a hard time stopping eating them.

25 Servings
Prep: 20 min. Bake: 25 min. + cooling

Ingredients:

18 caramels
1/3 cup butter
2 tablespoons milk
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped salted cashews

Directions:

In a large saucepan, cook and stir the caramels, butter and milk over low heat until the caramels are melted and mixture is smooth. Remove from the heat; stir in sugar until smooth.

In a small bowl, combine eggs and vanilla; stir into caramel mixture. In a large bowl, combine the flour, baking powder and salt; stir into caramel mixture until blended. Fold in cashews.

Transfer to a greased 9-in. square baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Yield: 25 brownies.


Nutrition Facts: 1 brownie equals 129 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 115 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Taste of Home: Winning Recipes

Beef Stroganoff Meatballs

Believe it or not, I have never made meatballs before, so I was a little nervous making this, but they turned out great and this was really good.

6 Servings
Prep: 30 min. Bake: 15 min.

Ingredients:

1 egg
1/4 cup milk
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1-1/2 cups soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef (I used ground pork)

SAUCE:
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup butter
4 tablespoons all-purpose flour, divided
1/4 teaspoon salt
1-1/2 cups beef broth
1 cup (8 ounces) sour cream
Hot cooked noodles
Paprika, optional

Directions:

In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink; drain.

In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.

Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.

Yield: 6 servings.


Nutrition Facts: 1 serving (1 each) equals 455 calories, 30 g fat (16 g saturated fat), 159 mg cholesterol, 944 mg sodium, 15 g carbohydrate, 1 g fiber, 28 g protein.

Taste of Home: Winning Recipes

Taste of Home:Winning Recipes, a wonderful cookbook!

I recently purchased a new cookbook, Taste of Home: Winning Recipes, and I wanted to highly recommend it. It is made up of winning recipes from the Taste of Home contests and so far, every one I have tried has been wonderful! The thing I love about Taste of Home's cookbooks is that they provide color pictures of all of their recipes, you know how important that is to me. I believe all of the recipes found in this book can also be found on their website: http://www.tasteofhome.com/ , but I like to be able to flip through the pages and look at all the possibilities.

The next three recipes are all from this cookbook. Try and enjoy!

Colorado Peach Cobbler

WOW! This was SO GOOD! I am not normally a huge fan of cobbler, but I had some frozen peaches and thought, why not. Boy am I glad I tried this. I did not have fresh peaches, so I used a bag of frozen peaches and one can of drained peaches instead. This was a delicious dessert, very sweet, but oh so good!

8-10 Servings
Prep: 15 min. Bake: 35 min.

Ingredients:

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
4 cups sliced peeled fresh peaches (I used 3 cups frozen thawed peaches and 1 cup canned, drained, peaches)

TOPPING:

1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional

Directions:

In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. baking pan.

For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.

Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired.

Yield: 8-10 servings.


Nutrition Facts: 1 serving (1 each) equals 296 calories, 7 g fat (4 g saturated fat), 38 mg cholesterol, 345 mg sodium, 58 g carbohydrate, 2 g fiber, 3 g protein.

Taste of Home: Winning Recipes

Barbecue Chicken Casserole

I have never made BBQ sauce from scratch before and I have to say, this was really good! I am always hesitant to bake chicken since it often turns out dry, but by frying it first, the juices were sealed in and it was delicious! I would definitely recommend trying this recipe!

4-6 Servings

Prep: 25 min. Bake: 50 min.

Ingredients:

1 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
1 cup chopped onion
1 cup chopped green pepper
1 cup thinly sliced celery
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen corn, thawed

Directions:

Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. baking dish.

Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a small bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.

Cover and bake at 350° for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.

Yield: 4-6 servings.


Nutrition Facts: 1 serving (1 each) equals 522 calories, 20 g fat (5 g saturated fat), 88 mg cholesterol, 854 mg sodium, 55 g carbohydrate, 4 g fiber, 33 g protein.

Taste of Home: Winning Recipes

Skillet Bow Tie Lasagna

I have been trying to cook healthier, so I have been buying the wheat noodles. They are very good, but require a longer cook time to get the right consistency. They are a heartier noodle and I find we actually eat less. For diabetics this is a good noodle, because there is quite a bit of fiber in them, unlike a regular noodle. I have also found that making red sauce has a much more flavorful taste than using canned spaghetti sauce.

Ingredients:

1 pound ground beef
1 small onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups water
1 can (6 ounces) tomato paste
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon salt
2-1/2 cups uncooked bow tie pasta (I had recently used bow tie pasta in another recipe, so I used rotini instead)
3/4 cup 4% cottage cheese (I didn't have cottage cheese, so I just added some mozzarella)
1/4 cup grated Parmesan cheese

Directions:

In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add the tomatoes, water, tomato paste, parsley, oregano and salt. Stir in pasta; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender, stirring once.
Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes.

Yield: 4 servings.

Taste of Home: Winning Recipes

Corn Pudding

I had several things left over after the holidays, so I decided to try this corn pudding recipe. It is very rich, but if you like corn pudding you will love this!

Ingredients:

2 (15 ounce) cans creamed corn
2 (15.25 ounce) cans whole kernel corn
5 eggs, beaten
1 pint half-and-half cream
1 cup heavy whipping cream
2 tablespoons all-purpose flour
2 tablespoons cornmeal
2 tablespoons white sugar
1/4 cup butter, melted
salt to taste
ground black pepper to taste

Directions:

Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.

Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

www.allrecipes.com