Recipezaar: High in...,Diabetic recipes

Low Fat Salmon Dijon

Fri, 09 Nov 2007 01:39:43 -0500

Elegant, fast, easy, and healthy. Also delicious hot or cold. -- posted by HealthyChocolate

Bhapa Chingri - Mustard Shrimp

Thu, 15 Nov 2007 19:58:17 -0500

A lively-flavored shrimp dish from our local paper. Serve with rice. Mustard oil is available at stores that carry a selection of Indian foods. -- posted by Molly53

York Pot Roast, Spiced

Fri, 16 Nov 2007 01:35:17 -0500

A terrific way to cook those tough cuts of meat in a way very similar to sauerbraten. This comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Easy Shortcakes

Mon, 19 Nov 2007 19:37:56 -0500

These amazingly easy shortcakes are light but delicious, and can be topped with any berries, peaches, or even chocolate sauce and whipped cream. My six-year old son helps me make them when we have company. They're also a good choice for someone who is diabetic, depending on the toppings you choose. -- posted by ewilli

Tiger Candy

Wed, 21 Nov 2007 12:18:58 -0500

This is a very quick and easy and healthy candy that you can feel confident giving to your family. They can be made in under 10 minutes. -- posted by Girly_Girl_Lori

Grilled Ham Steak

Tue, 27 Nov 2007 15:45:39 -0500

This is easy, tasty, and can be made with sugar free preserves. My DH and I love cinnamon so this glaze fits the bill. If you cannot buy a large ham steak, the thin ones work almost as well. Or you might buy a half ham and slice it into steaks at home. I have also just fried the steak on the stove, and then added the glaze to it. -- posted by WiGal

Grilled Tuna Steak

Sun, 09 Dec 2007 03:08:21 -0500

A delicious, flavorful way to serve tuna. Low-carb & diabetic friendly. -- posted by Alskann

Delicious Salmon Croquettes (Passover)

Sat, 15 Dec 2007 15:50:10 -0500

One of my most loved recipes! I make this for nearly every big holiday, including Passover - always a big hit, never any leftovers for the next day! -- posted by AniSarit

Horseradish-And-Herb-Crusted Beef Rib Roast

Thu, 27 Dec 2007 19:24:29 -0500

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition. MAKE AHEAD The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. Serve with recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat. -- posted by Manami

Spicy Sausage Cheese Balls

Wed, 02 Jan 2008 23:49:58 -0500

This is an amazing finger food. It's also delicious with coffee the next morning. Kids and adults will eat this up!! -- posted by Cheeseburger in Paradise

Simple Low Fat Meatballs.

Thu, 03 Jan 2008 09:56:42 -0500

I got this recipe from a Women's Health magazine. They suggest you add Cajun seasoning to these since they are supposed to be an appetizer. Also, their nutritional information is that these have 20 calories each, .5 fat grams, and 3 grams of protein. Not a significant source of sodium, carbs, or fiber. -- posted by pixieglenn

Parmesan Herb Chicken Tenders

Thu, 03 Jan 2008 21:52:18 -0500

I got this recipe from Women's health. They had them listed as an appetizer, but we like to have them on top of salad or alone. The magazine has the servings listed as 12 for one pound of chicken. The nutritional information for 2 tenders is: 70 cals, 1.6 fat gr., 101 sodium, 3 carbs, 11 protein, no fiber. -- posted by pixieglenn

Garlic Parmesan Chicken

Thu, 03 Jan 2008 23:03:58 -0500

A buttery, garlic chicken that melts in your mouth and only takes minutes to prepare. I got this recipe from my mom and use it whenever I want to impress guests. -- posted by Cheeseburger in Paradise

Pork Steaks Ala Hottiecj

Mon, 07 Jan 2008 22:50:53 -0500

These really could not be easier and taste out-of-this-world! More of a method than a recipe. I make these all the time and hubby and sons beg for them. Nothing makes them sadder than waiting for the pork steaks to go on sale! LOL! Be sure to use pork steaks and not pork chops. Chops will come out really tough and dry this way. -- posted by hottiecj

Bacon and Cheese Toast

Tue, 08 Jan 2008 00:02:27 -0500

An easy and delicious comfort food from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Horseradish-And-Herb-Crusted Beef Rib Roast

Sun, 13 Jan 2008 00:51:10 -0500

Open-Face Vegetable Sandwiches, Diabetic

Fri, 25 Jan 2008 18:26:43 -0500

These are not only great tasting but are are diabetic and heart friendly. All around winners in my book. Using really small floweretts is vital in this recipe. -- posted by Annacia

Raisin Bread

Tue, 29 Jan 2008 21:12:21 -0500

This recipe is from a web site called everyday Health. I'm going to be making this this Sunday morning... -- posted by Chef #735273

Creamy Baked Spaghetti Squash Parmesan (Low-Carb)

Sat, 23 Feb 2008 00:17:13 -0500

I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet. -- posted by Daniel'sWife

Lemon Soy Pork Tenderloin

Sat, 23 Feb 2008 01:47:34 -0500

An oriental marinade for pork. -- posted by DrGaellon

Royal Poinciana Pompano With Shrimp Stuffing

Sun, 02 Mar 2008 16:47:49 -0500

The aristocrat of Southern fish. A member of the jack family, this saltwater fish is found in waters off South Atlantic and Gulf states. Its succulent, fine-textured, flesh has a mild, delicate flavor. Pompano is considered by many to be America's finest fish and a little on the expensive side. Pompano is available whole and in fillets, both fresh and frozen. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Mole Sauce (Dark)

Thu, 17 Apr 2008 17:09:06 -0400

This mole Sauce is actually a paste to be prepared for use in many a variety of ways. My good Friends Grandmother gave this recipe to me, she speaks NO English but is a fine cook. She actually lives in Mexico City, Mexico. You can make chicken enchiladas or just bake some chicken and pour it over the top and eat it with your favroite bread or tortillas. It is wonderful sinfully tasting stuff. Be prepared to spend all day at this but know you will have a lot to store in the freezer for later use. -- posted by Chef #464295

Rosemary Lemon Twin Roast Chickens for the Grill

Sat, 19 Apr 2008 17:21:26 -0400

I've been without an oven for a year and a half and I'm getting pretty good at roasting meats in the propane grill. Try something different for your next cookout or camping trip by roasting a pair of chickens this simple way. It takes less attention than grilling and you don't get any grease flares. This will work best on a grill that has 3 burners running front to back so that you can turn on the side burners and leave the center unlit. Note: Prep time does not include marinating time. -- posted by 3KillerBs

Pesto Alfredo Sauce

Mon, 12 May 2008 01:56:10 -0400

Pesto or Alfredo? The summery perfection of basil in olive oil or creamy, cheesy, richness? How about both? This simple recipe came about when I didn't have enough of either sauce to coat a big pan of pasta for a potluck dinner. Its a great change from the usual pasta in marinara and, while simple enough for a family meal, is special enough for guests. Its particularly good for potlucks because you KNOW that there are going to be 3-4 pans of pasta in assorted tomato sauces already. ;) -- posted by 3KillerBs

Guiltless Buffalo Chicken

Wed, 14 May 2008 18:42:44 -0400

Served with fat-free blue cheese dressing and celery sticks, this alternative preparation gives all the flavor and a fraction of the calories of traditional buffalo wings. Adapted from Hungry Girls. -- posted by Molly53

Mozambican Peri-Peri Prawns

Wed, 28 May 2008 00:20:48 -0400

POSTED FOR ZWT 4: Getting the REAL peri-peri oil recipe is a pain in the backside, and you never really find it. This is the nearest to the real thing, I think, but I don't take responsibility!! You won't have peri-peri peppers, so any hot red peppers, fresh or dried, will do. Ready-made Peri-peri oil can be bought where I am. The longer you can steep this oil, the better! The Moz prawns (shrimps) are large and straight from the ocean, and are only slit through the back shell and the vein removed. Then they're butterflied, brushed well with the oil, and fried or grilled just until they curl up and turn pink. There are other similar recipes. Mozambique prawns are really the only prawns to use! I HAD to guess the weight of the prawns -- use as many as you think you have peri-peri for. -- posted by Zurie

Salmon on Salt in a Frying Pan

Wed, 02 Jul 2008 02:04:38 -0400

The fastest Salmon recipe: Put a layer of kosher salt( about 2 cm.) in a frying pan and lay 4 pieces of Salmon (dryed) with skin down on the salt. Put a few drops of lemon on the Salmon and cover it with a lid. Cook for ten minutes onlyon a medium heat (otherwise it will dry out) Skin of Salmon sticks to the salt. Take it carefully out of the frying pan. It is soo good and tasty!!!!!!!!! -- posted by Irenehk

Peanut Butter and Raisin Porcupines

Mon, 07 Jul 2008 16:06:26 -0400

I found this recipe in "Prevention's Diabetes Diet Cookbook" and thought that it sounded interesting. A tasty nibble for peanut butter lovers. These keep well in an airtight container in the refrigerator for up to one week. -- posted by senseicheryl

Broiled Finnan Haddie

Tue, 08 Jul 2008 21:33:53 -0400

Finnan haddie is a smallish haddock caught in the North Sea or the Moray Firth of Scotland, cleaned and split, originally smoked over a peat fire on the beach. Its origin is Findon near Aberdeen, Scotland but found a new home on American shores in the colonies of New England. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Flounder Fillets Grilled in Foil With an Asian Touch

Wed, 16 Jul 2008 01:23:05 -0400

The fish is steamed in foil and cooked on the grill for easy quick clean up, And a quick and tasty meal. Served over Recipe #314078 or white rice. -- posted by ~Rita~

25 Minute Orecchiette W/Chicken & Rosemary

Wed, 16 Jul 2008 17:44:44 -0400

I made this for dinner a few nights ago and it was just perfect. The seasonings from the store bought rotisserie chicken and fresh Rosemary, really made this dish sing. I always buy wedges of real Parmasano Reggiano cheese and store it in the freezer. It will last you a very long time, so the expense is definitely worth the incredible flavor this cheese will add to your dish. My photo is not one of my best, as I was using a friends camera, but I wanted to make sure that everyone could identify the pasta shape. -- posted by Humble Bee

Dry Adobo Spice Mix

Thu, 24 Jul 2008 02:15:46 -0400

This recipe is used in conjunction with my Recipe #315833 (Puerto Rican Rice and Chicken) dish. This mixture is used to adds flavor to the dish with a true Puerto Rican flair. Store excess mix in an airtight container. Mix can be used for a number of different dishes, but pairs particularly well with chicken and pork. -- posted by Humble Bee

Roasted Chicken Breasts Base Recipe

Wed, 30 Jul 2008 19:35:27 -0400

This is a great recipe that is simple and good all it's own, but can be a base to so many other recipes. I aquired this recipe from Cook's Ilistrated. To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (NOT SPLIT BREASTS) with skins fully intact. Whole chicken breasts weighing about 11/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 to 100 percent. If you do increase it, just make certain no to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin. -- posted by Sondra Beth

Base Recipe for Pan-Seared Shrimp

Wed, 30 Jul 2008 19:37:37 -0400

The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound.) If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup. Note this is a base recipe that I use many other recipes. I acquired this recipe from Cook's Illistrated magazine. -- posted by Sondra Beth

Pepper Jelly Chicken Roll Ups

Tue, 05 Aug 2008 01:22:10 -0400

Adapted from Weight Watchers Slim Ways Chicken. Haven't tried it yet, but it sounded good. -- posted by TerribleCook

Gestoofde Stokvisch - Stockfish

Tue, 05 Aug 2008 03:22:43 -0400

Stockfish is unsalted fish, especially cod (but sometimes hake or haddock), dried by sun and wind on wooden racks on the foreshore called flakes, or in special drying houses. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Chicken Breasts With Herbs

Tue, 05 Aug 2008 17:17:27 -0400

From Melanie Barnard in BH&G april 2008. -- posted by Erin Harris

Sesame Chicken

Tue, 05 Aug 2008 18:24:46 -0400

helps with the cravings of Asian foods. -- posted by Chef #913205

Homemade Taco Seasoning Mix

Tue, 05 Aug 2008 18:36:20 -0400

I know, there are already 21 taco seasoning mix recipes. And I read ALL of them to make sure mine was different. Got this one from a rice cooker's group on Yahoo. This would be a great gift for a "real" cook. This can also be stored in the fridge or freezer for a VERY long period of time. Though, knowing you Zaarites, I'm sure it won't last very long! ;) -- posted by Nana Lee

Gestoofde Kippen - Stewed Chicken

Tue, 05 Aug 2008 20:47:53 -0400

Hollanders like plain, substantial food and lots of it. This method would have been used for older, tougher birds back in the day. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Three Cheese Dill Artichoke Bake

Mon, 18 Aug 2008 01:48:03 -0400

This is a quick and delicious lower fat, low carb dip. From "The Best Diabetes Cookbook" by Katherine Younker. -- posted by PaulaG

Famous Miami Cuban Sandwich

Sun, 24 Aug 2008 11:15:08 -0400

A taste of Miami on your dinner table! You can smell these sandwiches cooking all over Miami Beach. Taking a walk down there is something to experience. This recipe is a taste of heaven on a roll. This recipe makes 6 whole sandwiches and serves 12. They are large and should be cut in half. Recipe time does not include the 6-24 marination time for the roast pork. You will need the Cuban roll for this sandwich. You can find the authentic Cubano Roll recipe here: Recipe #320725 -- posted by Humble Bee

Curry Apple Chicken Salad

Mon, 08 Sep 2008 00:29:43 -0400

Chilled salad. -- posted by Carol in Cabo

Parmesan and Parsley Crust Salmon

Tue, 09 Sep 2008 15:37:26 -0400

Salmon is one of the few varieties of fish that my husband will eat. So, I can never have enough salmon recipes in my collection. This is one that I found in the Autumn 2008 copy of BBC Easy Cook magazine. -- posted by Sarah_Jayne

Skillet-Seared Tomatoes With Melted Gruyere

Tue, 16 Sep 2008 22:35:51 -0400

We served these as a savory side dish with filet mignon with onions and mushrooms - the meal was aweseome! This type of dish lends itself to complement a meatless meal or as a sandwich on toasted whole-grain bread. A pinch of sugar helps to balance the tomatoes' acidity. EatingWell Magazine, August/September 2005 & August/September 2008 Newsletter. -- posted by Manami

Homemade Chicken Stock for Cooking

Tue, 30 Sep 2008 16:41:32 -0400

Here's another chicken recipe frommy personal computer cache. Do not use a crock pot for this unless you have a REALLY BIG one! This sotck can be used in many different ways. The directions may seem daunting but they are just to aquaint you with the possibilities of ingredients. Most of the time is for cooking. -- posted by Nana Lee

Cottage Cheese and Egg Muffins With Cheddar

Wed, 08 Oct 2008 14:37:56 -0400

These muffins are high in protein and high in fiber. -- posted by TLB117

Lake Trout With Horseradish Sauce

Sun, 12 Oct 2008 02:17:32 -0400

Quite inexpensive to make if your fisherman has been fortunate! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Salmon Fillet With Shallots and Tomato

Mon, 27 Oct 2008 23:45:21 -0400

This is baked in a foil packet which makes for an easy clean up :) Adapted From Food For Thought, Favorite Recipes of Morristown-Beard School. Recipe makes 2 but you can adjust for more or less. -- posted by Oolala

Second to None Baked Basa

Fri, 31 Oct 2008 00:10:45 -0400

I went to my butcher's to try a new fish and he told me this basic recipe! Must say, the smell was great! The spice measurements are estimates because it's just sprinkling it on each side! It's also good to put some slices of ripe tomato on top before baking. -- posted by Cadillacgirl

Oriental Flank Steak

Sat, 08 Nov 2008 16:29:43 -0500

From Cooking Light magazine, Jan 1996. -- posted by DrGaellon

Lemon Garlic Roast Pork

Sun, 09 Nov 2008 00:28:22 -0500

From "The Diabetic Four Ingredient Cookbook" -- posted by ohgal

Machucado - Pounded Beef

Mon, 24 Nov 2008 00:20:22 -0500

This recipe has roots in Native America and is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Baked Shrimp Balls

Tue, 02 Dec 2008 00:36:23 -0500

I love shrimp balls, but not the deep fried ones. Steamed dumplings are great but often take more time than I want. These are easier than apple pie but taste terrific and are low fat. I often leave out the water chestnuts. Other additions are green onions or garlic to taste. -- posted by MarraMamba

Benin Style Grilled Striped Bass

Tue, 16 Dec 2008 01:13:09 -0500

This traditional recipe is from the country of Benin and is always grilled over a wood fire. This recipe requires 1/4 cup apple wood chips for the grill. -- posted by Celticevergreen

Burkinabe Spiced Lamb Balls

Wed, 17 Dec 2008 11:53:35 -0500

This is a traditional recipe of Burkina Faso. -- posted by Celticevergreen

Low Carb Breakfast Patty

Mon, 22 Dec 2008 19:42:06 -0500

My version of the low carb all in one portable breakfast. I am a long time low carb advocate and found the best thing to help stay on track is to have tasty low carb snacks around. While these are obviously intended as a quick breakfast for a busy morning they also make a very handy mid morning or afternoon snack. These are really simple to prepare and can easily be adjusted to suit your taste. -- posted by tkonbass

Mac N Cheese

Tue, 23 Dec 2008 19:57:18 -0500

Oh this is the best mac n cheese ever -- posted by Parkers Mom

Salmon With Parmesan

Tue, 06 Jan 2009 01:44:29 -0500

Baked salmon with a Parmesan topping -- posted by CindySue54

Golden Grouper

Thu, 08 Jan 2009 18:44:13 -0500

From the cookbook, Sea to Shore. Haven't tried this but posting for safe keeping. -- posted by Vicki in CT

Festive Fish

Sun, 11 Jan 2009 21:39:59 -0500

From Simply Simpatico Junior League of Albuquerque Cookbook. Haven't tried this yet but posting for safekeeping. -- posted by Vicki in CT

Baked Leg of Lamb

Wed, 14 Jan 2009 23:25:28 -0500

A succulent roast from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try this with mint jelly or sauce, roasted potatoes and rich, brown gravy. Cooking time approximate. -- posted by Molly53

Broiled Sole With Parmesan-Olive Topping

Tue, 20 Jan 2009 14:21:00 -0500

Entered for safe-keeping. From Evelyn Tribole's "More Healthy Homestyle Cooking". -- posted by KateL

Pepperoni Crisps

Thu, 22 Jan 2009 00:45:20 -0500

Very low-carb and soy-free. Can also be made with thin-sliced salami. -- posted by Chef #1137812

Cheese Crisps

Thu, 22 Jan 2009 16:38:43 -0500

Low-carb and soy-free. Can be made with almost any firm or hard cheese. Parmesan, cheddar, or even pepper jack make great crisps. -- posted by Chef #1137812

Easy Spicy Turkey Meatballs

Wed, 28 Jan 2009 19:53:50 -0500

Low salt, low sugar, low carb alternative to bland food. I made up this recipe for someone who is very hard to find recipes for because of diet recommendations and allergies. They came out fantastic! And I'm not the biggest fan of spicy foods! -- posted by Chef #1147677

Easy Spicy Turkey Meatballs

Thu, 29 Jan 2009 16:30:36 -0500

Bizaar Spice- Meat or Poultry Mexican Spice Rub

Thu, 29 Jan 2009 18:00:51 -0500

One of the easiest ways to increase the flavor of meat while cutting back on fat, is to utilize rubs, herbs and spices on the surface of the meat. This Mexican themed rub is fantastic on chicken, pork or beef. -- posted by BiZaar Spice

Pop Pop's Roast Leg of Lamb

Fri, 06 Feb 2009 16:50:23 -0500

This recipe was given to me by my father-in-law back when I was first married. Cooking time is approximate and depends on your oven and that's why I always use a digital meat thermometer to prevent tears. -- posted by Acadia

Enola's Secret Seasoning

Mon, 16 Feb 2009 09:46:12 -0500

From Enola Prudhomme. I guess it's not a secret anymore. -- posted by Sue L

Orange Biscuits

Sat, 21 Feb 2009 10:05:15 -0500

Perfect for diabetics. -- posted by Nanna D

Chicken With Garlic, Chilli, Bay Leaves and Rosemary

Mon, 23 Feb 2009 11:07:19 -0500

From our local paper. I haven't had the chance to try this yet, so times are estimated. Suggested to serve with greens (snow peas, sugar snap peas or brocolli) and wedges of lemon. Was also suggested that skinless thigh could be used. I personally would serve with salad greens (young baby leaves) and the lemon wedges. -- posted by I'mPat

Emergency Whipped Cream

Sat, 28 Feb 2009 01:38:41 -0500

Found in the St George Spectrum newspaper 2/27/2008. Not tried yet, here for safe-keeping. -- posted by Colorado Lauralee

Salmon With Cream Cheese, Spinach & Garlic

Sun, 08 Mar 2009 17:23:17 -0400

What a delicious way to get your salmon and your veggies!!! It's quick and easy to put together and is truly gourmet. They'll think you did alot more in the kitchen than you actually did (it'll be our little secret). I designed this for 2 but you can easily double or even triple this yummy recipe for your family or guests. -- posted by Realtor by day, Chef by night

Cevapcici (Cevapi) Balkan Sausage Sandwiches

Mon, 16 Mar 2009 15:35:33 -0400

Balkan variation of the Arabic kebab found in most southeastern European countries, such as those of the former Yugoslavia, Bulgaria, and Romania. Optional toppings are chopped onions, tomatoes, sour cream, kajmak, ajvar, and cottage cheese. -- posted by Celticevergreen

Bartolo's Oven Fried Chicken

Mon, 16 Mar 2009 21:24:15 -0400

Since my father is diabetic, I'm always looking around the possibilities for him to keep enjoying his favorite meals without feeling guilty about them. By omitting frying the chicken and baking it instead we all can have family meals together without cooking seperately. Besides, we all enjoy it. Deliciossso!!! -- posted by Ms. Ayon's dishes

Acadia's Sauteed Italian Flounder

Tue, 31 Mar 2009 10:39:22 -0400

This recipe was thought up on the spur of the moment for a simple and flavorful fish creation. *NOTE: Cooking time depends on the thickness of the fish. -- posted by Acadia

Make-Ahead Mexican Chicken (Oamc)

Wed, 08 Apr 2009 01:43:31 -0400

This recipe is from a Pampered Chef party photocopy. I have always read and heard that it is not best practice to cook chicken in the juice that it marinates in, but I did for this recipe, and I'm still alive. It is not ABSOLUTELY necessary to freeze the chicken after combining all the ingredients in the bag - in fact, for my experience, I just took out frozen chicken breasts and defrosted the chicken in the sauce (in the fridge) and made it the very next night. The freezing part is just an option for busy people to have a convenient ready-made meal waiting in the freezer. I served this with cornbread and steamed veggies, but fiesta-style rice might be nice as well. -- posted by Greeny4444

Cotoletta Alla Milanese (Milanese Veal Chops)

Sun, 12 Apr 2009 00:53:32 -0400

Milan, Italy style veal chops or pork chops, if they are easier to purchase. -- posted by Celticevergreen

The Realtor's Pesto

Tue, 21 Apr 2009 10:20:24 -0400

There are many versions of this classic and this is mine. I love it over pasta- especially mixed in with my alfredo sauce. It adds a nice flavor to so many dishes. Store bought pesto has become so expensive and it's not nearly as good as this easy, homemade version. Check out my other recipe: recipe #367179. -- posted by Realtor by day, Chef by night

Very Easy Tuna Dip

Thu, 23 Apr 2009 01:25:39 -0400

really all the ingredients are as much as you like and want to prepare -- posted by McQuillins

Chicken Salad

Mon, 04 May 2009 14:38:34 -0400

great on bread or as a salad on bead of lettuce and tomato. I use as a High protien mid morning snack -- posted by DellaV

Spanish Sizzled Shrimp

Sat, 09 May 2009 00:31:18 -0400

No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods. From 'EatingWell.com' and posted for ZWT5. -- posted by FloridaNative

Salmon Spread

Sun, 10 May 2009 20:07:47 -0400

One day we were shopping at Costco in Albuquerque, New Mexico, and a sample lady gave us a sample of salmon spread on a cracker. It was absolutely DELICIOUS! The next day we returned and purchased the Bear & Wolf brand of Wild Alaskan Pink Salmon, which is the brand you should use if you can get it. You can even get it through their website. The next day the sample woman was not there, so we had to come up with the recipe by trial and error. I guess you could actually use any brand. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Lovely Lime Baked Fish

Mon, 18 May 2009 14:51:40 -0400

I found this on another site. It sounds really good. I love citrus and seafood! Posting for Zaar World Tour 5. -- posted by Realtor by day, Chef by night

Sugar Reef's Chicken

Mon, 18 May 2009 15:28:43 -0400

I found this on another site. It sounds great! Be sure to allow time- this one should be marinated overnight. I'm posting this for Zaar World Tour 5 for the Carribbean. -- posted by Realtor by day, Chef by night

Salt-Free Creole Seasoning

Thu, 28 May 2009 23:31:33 -0400

From the recipe swap on The Times-Picayune posted by Judy C Walker. This is from "New Orleans Food: More Than 225 of the City's Best Recipes to Cook at Home" by Tom Fitzmorris. -- posted by Buster's friend

Italian Oven Roasted Fish With Black Olives-Dentice Alle Olive

Wed, 17 Jun 2009 14:30:44 -0400

Another recipe being stashed for when we start our summer fishing & eating from the garden routine. I believe this is adaptable to just about any ocean fish - we'll be trying with "catch of the day" for sure! Parsley is up already! From the badmancanner. -- posted by Buster's friend

Grilled Tangerine-Herbed Chicken

Wed, 24 Jun 2009 15:49:57 -0400

a tasty summer dish -- posted by sexymommalucas

Buffalo Hot Chicken Wings or Tenders

Fri, 26 Jun 2009 02:48:13 -0400

This is adapted from a diabetic hot wings recipe that I came across while searching for something my husband would like. I've always wondered where the term "Buffalo hot wings" came from and I learned that the traditional hot sauce was created over 45 years in a Buffalo, New York pub! You can honor the Buffalo tradition by serving blue cheese dressing as your dipping sauce...use a low-fat or a fat-free dressing if you are trying to eat healthier. And as you know, the chihcken tenders have less fat than the wings. I hope you will try this recipe and let me know what you think! -- posted by Debaylady

Chocolate Biscuit Balls

Wed, 26 Aug 2009 10:50:06 -0400

This is soooo easy even a kid could do it.It's fat free and the sweetness can be adjusted for your taste.My aunt used to make them so I have the recipe from her.It is very tasty and these balls can be preserved for many days:D if you uselike 400g biscuits u will have lots of balls -- posted by Aishah

Just Plain and Basic Chicken Breast

Tue, 08 Sep 2009 12:19:11 -0400

When I was a newlywed, my husband was big on health and nutrition (still is, actually), but for the life of me, I had NO idea how to cook chicken. This is a recipe you can use on almost any chicken breast, I've discovered, and it will turn out well, whether you have it coated with anything or not. I've been cooking for both my brother and husband for several years now, and they are happy to brag up my chicken. So apparently something's being done right ;D -- posted by Luvinmyfamily

Chili Lime Chicken (Oamc)

Fri, 25 Sep 2009 00:58:24 -0400

Zesty and flavorful with a little kick. I find that this is even better if you use chicken still on the bone. This is so convenient, I always have a batch in my freezer for those nights when I just don't feel like cooking. -- posted by thejoybird

Diabetic Coffee Cake

Fri, 09 Oct 2009 17:02:10 -0400

http://easydinnerrecipes.ca/diabetic-coffee-cake.html Here's a recipe for melt in the mouth coffee cake. It shows you how to use a sugar substitute without compromising on the taste. Enjoy a slice of coffee cake minus the guilt! -- posted by tastetester #2

Shrimp Imonelli - Low Carb & Low Fat

Tue, 05 Jan 2010 10:50:18 -0500

This is a reduction on calories and carbs for this superb recipe - it is challenging to find one that fits both mine and my husbands needs, however, this I believe fits the bill quite nicely! For it to be low carb, serve over grilled or baked portabello mushrooms. To keep low fat as is, serve over pasta. Bon Appetito! -- posted by Chef #1496457

Maple-Soy Glazed Salmon (America's Test Kitchen)

Mon, 11 Jan 2010 21:08:59 -0500

An incredibly simple and delicious recipe from "The America's Test Kitchen Family Cookbook". This is a fabulous cookbook from the folks at Cook's Illustrated Magazine. -- posted by blucoat

Lemon and Caper Mozzarella

Tue, 19 Jan 2010 06:49:37 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Sauv Blanc or Semillon Napa Sauv Blanc 2004; Rudd Vineyards, Oakville -- posted by GoldsmithLissa

Grilled Chicken 'n' Smoked Paprika Rub

Mon, 25 Jan 2010 11:38:00 -0500

This is a really simple tasty Chicken dish, which you can prepare well ahead of time and is is cooked in a George Foreman Grill. Full of flavour that leaves you wanting more - its absolutely delicious served with salads, garlic bread and a nice chilled white wine -- posted by JoyfulCook

Caprese Salad 22

Tue, 02 Feb 2010 09:28:46 -0500

This is a quick and simple recipe with flavor and style.....Enjoy -- posted by Thom 22

Moroccan Chicken Wings

Tue, 02 Feb 2010 15:30:47 -0500

These chicken wings are baked with a love of spice! Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step. Adapted from BH&G magazine. -- posted by Sharon123