May 27, 2010

Herbed Tomatoes, Chicken & Rice

This is a wonderful light and quick meal. I added a bit of thyme and rosemary to the chicken, extra garlic and some Italian seasonings as well. We had this with brown rice, and snap peas.I didn't cook the rice on the stove as I don't use instant, so you can make that before hand and just throw it together at the end. This came from my new iFood assistant app on my itouch :) It's really neat, it gives you budget wise recipes, healthy recipes which this one comes from, and lots of other stuff, I recommend it if you need dinner ideas in the palm of your hand !



1/4 cup Light House Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup  2% Milk Shredded Mozzarella Cheese
1 fresh tomato, chopped
2 Tbsp. chopped cilantro

HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.
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May 24, 2010

Pepper Rubbed Red Snapper served on Caesar Salad with homemade dressing

I made this Dish after I came across a Ham and Caesar Salads with it's homemade dressing. The salad was wonderful as any salad is to me. I'm a salad lover :) The dressing though was tangy, I enjoyed it with the fish. It's not a must pair if you don't want to throw it together though, so try out the dressing yourself to see what you think yourself! This is where the dressing recipe is

Ingredients
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/8 teaspoon salt
4 red snapper fillets (8 ounces each)
3 tablespoons butter, melted

**I added 1cup of Italian bread crumbs with the dry ingredients. Beat an eggs, dipped fish in and coated with the crumbs. I skipped the butter, just heated 3TBS of EVOO in skillet to cool. **

Directions
In a small bowl, combine the first seven ingredients. Dip fillets in butter, then rub with spice mixture.
In a large nonstick skillet, cook fillets over medium-high heat for 2-4 minutes on each side or until fish flakes easily with a fork.
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Ham Caesar Salad with homemade dressing

This dressing could use tweaking, not sure just what though. As with any dressing or really recipe it's always up for your own tweaking. Don't you love that? This recipe came from Taste of home, very simple as well!

Ingredients
3 cups hearts of romaine salad mix
2 medium nectarines, chopped
2 cups fully cooked turkey ham, julienned
1 tablespoon minced fresh cilantro
1/2 cup Caesar salad croutons
1/4 cup shredded Parmesan cheese

Creamy Caesar Dressing
1/3 cup mayonnaise
2 tablespoons sour cream
4 teaspoons chopped onion
4 teaspoons half-and-half cream
1 teaspoon lemon juice
1/4 teaspoon minced garlic
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
Dash pepper
Directions
In a serving bowl, combine the salad mix, nectarines, ham, cilantro, croutons and cheese. In a small bowl, whisk the dressing ingredients; drizzle over salad. Yield: 4 servings.
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Open-Faced Tomato Mozzarella and Basil Sandwich


This is a wonderful light & tasty side, or snack. Just like the quick snack with peppers & onions in my Tingle of Taste (I still haven't figured a name on that) This is a favorite of mine, you can add of course to your own liking as with any recipe. Think of these as a base and move on from there with your own twists. I've served this on slices of french and sour dough bread, even plain sandwich bread. It really doesn't matter. I'm a sucker for warm mozzarella though, so I heat that up & drizzle my bread with some red wine vinegar as well.
 Just think in a few months I'll be using my own tomatoes from my garden! Can't wait! =)

Ingredients
8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta, sliced in 1/2 lengthwise
1 cup prepared pesto
Kosher salt and freshly ground black pepper
32 basil leaves
Directions
Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.

Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.

Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.
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May 13, 2010

Diabetic Garlic Beef Stroganoff


This recipe came from a thick diabetic cookbook I have. Most everything in there come with a list of Food exchanges, so I will list that as well with the recipe. I don't use bouillon powder or cubes, and since I didn't have mushroom juice on me subbed it with tomato juice. One can of 5.5fl oz plus, more beef broth to make what was called for. Did this in a skillet, heated onions & garlic with peppers before adding beef till just barely brown, added soup, broth & seasonings, before transferring right to a casserole dish to finish in the oven, about an hour on 325 or until bubbly. The recipe called for slow cooker, Either method works really.

Garlic Beef Stroganoff-

2tsp sodium free beef bouillon powder
2 4 1/2oz jars sliced mushrooms (or enough fresh , cleaned & rinsed)
1cup mushroom juice ith boiling water added to make a full cup
10 3/4-oz can of  98% fat free lower sodium cream of mushroom (I used 2 cans)
1 large onion- chopped
3 -4 garlic gloves minced
*I added chopped peppers to the skillet with onion and garlic as well, suit your taste!
*Also added peas, chives & carrots
1Tbs. Worcestershire sauce (I skipped this)
1 1/2lb boneless round steak, trimmed of fat, cut into thin strips.
2Tbs oil
6oz fat free cream cheese, cubed & softened (I skipped this as well)

Dissolve bouillon in mushroom juice and water in slow cooker. Add soup mushrooms, onion, garlic & Worcestershire sauce. Saute beef in oil in skillet, Transfer to slow cooker and stir in sauce. Cover cook on low for 7-8 hours. Stir in cream cheese until smooth. Serve over noodles.
 Exchange List Values
Carbohydrate 0.5 Vegetable 1.0 Meat,lean 2.0, fat 0.5 ***Values do not include what I subbed & added to the meal**
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