Friday, December 24, 2010

Cranberry Banana Bread

Categories: Breads, Cranberries

Yield: 8 Servings

2 2/3 c Sugar

      1 c  Water
4 c Fresh cranberries

1 3/4 c Sifted flour
1/2 tsp Salt
2 tsp Baking powder
1/4 tsp Baking soda
1/3 c Butter,melted
2 Eggs,beaten
1/2 c Chopped walnuts
1 c Mashed banana
1/4 c Cranberry juice,reserved

           -- from cooked
-- berries,option
2 tb Granulated sugar,optional
2 tb Grand Marnier,optional

From "The California Heritage Cookbook," the Junior League of Pasadena.

In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.

Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until a toothpick inserted in the center comes out clean.

For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf.

Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium.

Curried Chicken or Turkey with Noodles

by CannyWomen - Sue on December 17, 2010

Dice up a small onion.

Chop up some celery – about a cup.

Dice up about 2-3 cups of leftover chicken or turkey.

In a medium sized pot, melt a couple tablespoons of butter. Add the onion and celery and cook until the onion is transparent.

When the onion is cooked, stir in 2 tablespoons all purpose flour and 1 tablespoon curry powder (mild). Mix well.

Add about a half cup of milk and stir until well blended.

Add the diced chicken (or turkey) and mix it all together well. Heat and add more milk if necessary to thin the sauce – but not too thin! Adjust the intensity of the curry. Add salt and pepper if desired.

Serve it up with broad egg noodles and a veggie or two. We always had green peas with it – it just seems to be right with peas. Enjoy!!!

Ham Glaze

Whole cloves
1/2 cup Hy-Vee apple jelly
1-1/2 tsp Hy-Vee lemon juice
1/2 tsp Hy-Vee ground cinnamon
1/8 tsp nutmeg


Tortellini Pizza Bake


1 (19 oz) package frozen Grand Selections cheese tortellini
2 (15 oz each) cans Hy-Vee pizza sauce
1 (6 oz) pkg Canadian-style bacon, optional
1 (6.5 oz) can Hy-Vee mushrooms stems & pieces, drained
1 (3.8 oz) can Hy-Vee sliced ripe olives, drained
1/2 cup Hy-Vee shredded Italian-blend cheese


Preheat oven to 350 degrees.

Combine frozen tortellini, Canadian-style bacon, pizza sauce, mushrooms and olives in an ungreased 2-quart casserole dish. Cover.

Bake 40 minutes, stirring halfway through, or until tortellini is tender. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted.


Serves 6 (1 cup each).

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 (1 cup each).
Amount Per Serving:
Calories: 360
Calories from Fat: 99

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 11g
Carbohydrates 50g
Dietary Fiber 7g
Saturated Fat 4g
Calories 360kcal
Cholesterol 30mg
Protein 17g
Sodium 990mg
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Tuesday, December 21, 2010


Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.


Sunday, December 19, 2010

Chicken & White Bean Soup

: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

4.2 out of 5 stars based on 41 reviews

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Makes 6 servings, 1 1/2 cups each

Active Time:

Total Time:


  • 2 teaspoons extra-virgin olive oil
  • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
  • 2 14-ounce cans reduced-sodium chicken broth
  • 2 cups water
  • 1 15-ounce can cannellini beans, rinsed
  • 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)


  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per serving: 199 calories; 4 g fat (1 g sat, 2 g mono); 48 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 345 mg sodium; 340 mg potassium.

Nutrition Bonus: Selenium (19% daily value), Iron (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 lean meat


Yield: 20 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers


- 3/4 cup dried apricots, divided
- 1/3 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup granulated sugar
- 1 tablespoon canola oil
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- 2 teaspoons powdered sugar


Preheat the oven to 350 degrees F.
Spray an 8x8-inch baking pan with nonstick cooking spray.

In a small saucepan, simmer 1/2 cup of teh apricots in
the water, covered, for 2 minutes. Cool, but do not drain.
In a small bowl, diced the remaining apricots.

Meanwhile, in a medium bowl, whisk together the flour, baking
powder, cinnamon, and baking soda. Stir in the diced apricots.

In a blender, add the cooled apricot mixture and puree,
about 1 minute. Add the egg, granulated sugar, oil, zest,
and vanilla and mix until just blended, about 30 seconds.

Pour this mixture into the middle of the flour mixture and stir
until just combined. Spread in the prepared pan and bake until
golden brown and edges begin to crust, 18-20 minutes.

Sprinkle powdered sugar over the warm bars. Cool before cutting.

Nutritional Information Per Serving (1 bar):
Calories: 59, Fat: 1 g, Cholesterol: 11 mg, Sodium: 38 mg,
Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 1 g
Diabetic Exchanges: 1 Carbohydrate

Saturday, December 18, 2010

Nana’s Creole Pecan Cake Bars

I have been looking for healthier holiday cookies this year and these are sounding pretty enticing to me. Modifications for my needs are in parentheses but these don't need much changed.

Nana’s Creole Pecan Cake Bars

: November/December 2010

4.2 out of 5 stars based on 22 reviews

These decadent pecan date bars are a bite-size alternative to holiday pecan pie.

"We love this recipe so much that friends and family want to try it many other ways. So far the original is king but replacing the raisins with tart dry cherries, adding one cup of semi-sweet chocolate chunks and reducing the pecans to 2...

4 dozen bars

Active Time:

Total Time:

Nutrition Profile


  • 1 cup all-purpose flour (I use King Arthur gluten free flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 2 cups packed light brown sugar (I will use evaporate cane sugar and a little molasses instead, I think)
  • 3 large eggs, at room temperature (see Tip)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 3 cups chopped pecans
  • 1 cup raisins, preferably golden
  • 1 cup finely chopped pitted dates


  1. Preheat oven to 300°F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
  2. Sift flour, baking powder and salt together in a medium bowl.
  3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
  4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
  5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.

Tips & Notes

  • Make Ahead Tip: Store airtight for up to 3 days or freeze for up to 3 months. | Equipment: 17-by-12-inch baking sheet, parchment paper
  • Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.


Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrates; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1 1/2 fat


Wednesday, December 15, 2010

First Snowfall Brownies

First Snowfall Brownies

* Prep Time: 10 min.

* Bake Time: 20 min.

* Decoration Time: 10 min.

* Yield: Makes 24 brownies.


* 1 box (22.5 oz.) brownie mix

* 1 3/4 cups chopped DOVE® Brand Milk Chocolate

* 1 cup prepared vanilla frosting

* 2 cups M&M’S® Brand Chocolate Candies

* 18 foil cupcake liners

* 2 regular size cupcake pans

* ...Resealable plastic bag


* 1. Prepare brownie mix according to directions on box. Add DOVE® Brand Milk Chocolate to batter before filling paper lined cupcake cups.

* 2. Bake in a preheated oven at 350°F for approximately 15 to 20 minutes. Cool completely.

* 3. Transfer 1 cup vanilla frosting to resealable plastic bag; make a small snip off corner. Pipe snowflakes on top of each brownie cupcake. Decorate top randomly with M&M’S® Brand Chocolate Candies.

I made mine with the mini muffin pan.

Tuesday, December 14, 2010

Spiced Apple Cider Muffins

: Winter 2004, The Essential EatingWell Cookbook (2004)

4 out of 5 stars based on 29 reviews

Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.

Spiced Apple Cider Muffins Recipe

1 dozen muffins

Active Time:

Total Time:

Nutrition Profile




  • 2 tablespoons packed light brown sugar
  • 4 teaspoons whole-wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, cut into small pieces
  • 2 tablespoons finely chopped walnuts, (optional)


  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 1/3 cup packed light brown sugar
  • 1/2 cup apple butter, such as Smucker's
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/3 cup low-fat plain yogurt
  • 1/4 cup canola oil


  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
  3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with the streusel.
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.


Per muffin: 209 calories; 7 g fat (1 g sat, 3 g mono); 21 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 162 mg sodium; 40 mg potassium.

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

Monday, December 13, 2010


Yield: 24 bars
Source: "The Eating Well Diabetes Cookbook"


- 1 cup dried apricots, divided
- 1/2 cup water
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate (6 ounces)
or semisweet chocolate chips, divided
- 1/4 cup sliced almonds


Preheat oven to 350 degrees F.
Coat a 7-by-11-inch baking pan with cooking spray.

Combine 1/2 cup dried apricots and water in a small
saucepan; bring to a simmer over medium heat. Cover
and cook for 2 minutes. Remove from heat and set aside
to cool. Coarsely chop the remaining 1/2 cup apricots.

Whisk flour, baking powder, baking soda and salt in a medium bowl.

Puree the cooked apricots and any remaining cooking liquid in
a food processor. Add egg, egg white, oil, honey and vanilla;
process until smooth. Add the flour mixture, 1/2 cup chocolate
and the chopped apricots; pulse just until combined. Scrape the
batter into the prepared pan, spreading evenly. Sprinkle with almonds.

Bake the bars until lightly browned and a toothpick inserted in
the center comes out clean. Let them cool in the pan on a wire rack.

Melt the remaining 1/4 cup chocolate in a double boiler over
barely simmering water or in the microwave on Medium for 30 to 60
seconds. Spoon the chocolate into a ziplock bag, cut off the tip
of one corner and drizzle the melted chocolate over the cooled
bars. Let stand for about 10 minutes before cutting into the bars.

Nutritional Information Per Serving (per bar (1/24 of recipe):
Calories: 96, Fat: 5 g, Cholesterol: 9 mg,
Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat

Wednesday, December 8, 2010

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce Recipe

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce Recipe
Photo by: Crisco®
Rating 5

  • 8 Servings
  • Ready In Time 35 minutes


  • 1-1/2 cups Pillsbury BEST® All Purpose Flour
  • 1 cup finely chopped pecans
  • 1 tbsp. dried oregano
  • 2 tsps. ground cumin
  • 1 tsp. dried thyme
  • 1/2 tsp.cayenne pepper
  • 1 tsp. salt
  • 12 tbsps. Crisco® Light Olive Oil, divided or 12 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA, divided
  • 4 whole chicken breasts, skinned, boned and cut into 1-inch pieces

  • 1 cup Smucker's® Seedless Red Raspberry Jam
  • 2 tbsps. Dijon mustard, or to taste
  • Hot sauce, to taste (optional)


  • Combine the flour, pecans, oregano, cumin, thyme, cayenne and salt in a shallow dish.
  • Place 6 tablespoons of the oil in a small, shallow dish. Dip each chicken piece first in the oil, then in the flour mixture to coat well.
  • Heat 3 tablespoons of the remaining oil in a large skillet over medium heat. Add half of the chicken pieces and sauté until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and chicken.
  • Serve the chicken bites with toothpicks and Raspberry Mustard Dipping Sauce.
  • Raspberry Mustard Dipping Sauce
  • Combine the preserves with the mustard in a small bowl. For a spicy version, add hot sauce to taste. Yield: 8 servings.

Cajun Chicken Bites with Raspberry Mustard Dipping Sa

Monday, December 6, 2010

Jeff Merriman's Chewy Triple Ginger Cookies


Prep Time: 15 mins

Total Time: 23 mins

  1. heat oven to 350
  2. combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
  3. cream brown sugar, shortening and butter until fluffy.
  4. add eggs molasses and beat until blended.
  5. add flour mixture just until blended.
  6. gently stir in crystalized ginger and fresh ginger, cover and refrigerate dough for 1 hour.
  7. shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
  8. bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

Chewy Triple Ginger Cookies

Serving Size: 1 (93 g)

Servings Per Recipe: 10

The following items or measurements
are not included below:

crystallized ginger

Amount Per Serving
% Daily Value
Calories 387.1
Calories from Fat 141
Total Fat 15.7 g
Saturated Fat 5.7 g
Monounsaturated Fat 5.9 g
Polyunsaturated Fat 3.0 g
Trans Fat 0.0 g
Cholesterol 33.3 mg
Sodium 423.9 mg
Potassium 375.2 mg
Magnesium 56.3 mg
Total Carbohydrate 58.5 g
Dietary Fiber 1.1 g
Sugars 30.6 g
Protein 3.9 g

Everyday Celebrations

Whether it's a night of noshing, a cookie exchange or a potluck, we have the mix-and-match recipes to help you create your perfect meal.
Make it special»


Spiced Citrus Sweet Potatoes with Cranberries 4 hours

Spiced Citrus Sweet Potatoes with Cranberries

Using a slow cooker makes these sweet potatoes simple to prepare and keeps them out of the way during other holiday cooking.

  • 9 cups peeled and cubed sweet potatoes
  • 1 can pineapple in juice (drained and reserve juice)
  • 1 1/2 cups cranberries or currants
  • 1- 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons vanilla
  • 4 tbsp agave
  • 1/3 cup pulp free orange juice (unsweetened)
  • 1 tsp finely grated orange peel
  • 1/2 cup or more chopped walnuts

Spray interior of slow cooker with nonstick cooking spray. Place sweet potatoes and cranberries in a slow cooker. Place remaining ingredients, except and walnuts, into a small mixing bowl and stir well to combine. Pour mixture over cranberries and sweet potatoes. Cook covered, on high, for 4 hours or on low for 6 hours. Before serving, stir in walnuts. Serve warm.

Number of Servings: 6 -8

Paulissa's Sombrero Salad

1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 c. frozen corn, thawed (tossed in with the beans when rinsed and it will be thawed by the time you're finished rinsing)
1 onion, finely diced
2 stalks celery, chopped
1 c. Annie's Naturals roasted red pepper dressing
1 pkg Al Fresco sundried tomato chicken sausage with basil and tomatoes

Open cans of beans and dump into colander to rinse, add corn and rinse until water is clear and corn is thawed, about 2 minutes. In large bowl, mix beans and corn. Chop onion and celery finely, add to bean mixture.

Broil sausage, cool and thinly slice. Add to bean mixture. Toss all ingredients with salad dressing and chill at least 8 hours or overnight to allow flavors to meld.

12 one cup servings

NOTE: The sausages are pre-cooked so you may skip the broiling if you desire. I broiled the sausage to kick up the flavor a bit.

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 3.5 g
  • Cholesterol: 17.5 mg
  • Sodium: 357.3 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 10.0 g

Sunday, December 5, 2010

Friendship Soup

The dry mix ingredients:
1/2 cup dried green split peas
1/4 cup medium pearl barley
1/2 cup dried lentils
1/2 cup uncooked long grain rice
1 cup uncooked pasta
2 teaspoons Italian seasoning
2 pkgs. onion soup mix (total 2-1/2 oz.)

Additional ingredients needed when preparing soup:
1 lb. ground meat (sirloin, turkey breast, or chicken)
3 qt.s water
1 28 oz. can diced tomatoes, undrained

Soup preparation:
Set pasta aside for later use. In Dutch oven, use medium heat to cook ground meat until no longer pink. Drain. Add water, tomatoes and soup mix and bring to a boil. Reduce heat, cover and simmer 45 minutes. Stir in pasta. Cover and simmer 15 minutes to 20 minutes or until the pasta, peas, barley and lentils are tender. Freezes well. Yield: 4 quarts.
16 servings. 1 serving= 1 cup

Nutrient value per serving, based on a 1,500 calorie diet:
Exchanges: 1-1/2 Starch; 1 Lean Meat
Calories: 168
Calories from fat 27
Total Fat: 3g (6%)
Saturated Fat: 1g (7%)
Cholesterol: 18 mg (6%)
Sodium: 396 mg (17%)
Total Carbohydrate: 25 g (11%)
Dietary Fiber: 4g(20%)
Sugars: 3g
Protein: 11g

This recipe appeared in the November 2010 issue of TOPS News (magazine when you are a TOPS member) and was served by our Area Captain at the Christmas party. She also gave as a prize the dry ingredients to make this soup. Neat gift idea.

Friday, December 3, 2010

Creamy Orzo with Ham and Peas

serves: 6-8

1 lb. orzo
2 T. olive oil
1/4 cup onion, finely chopped
1 garlic clove, minced
1 lb ham, cubed
1 cup frozen peas, thawed
1 1/4 cups half-and-half
3/4 cup Parmesan cheese
salt and pepper to taste

Directions: Cook orzo according to package directions; drain, reserving 1 cup of liquid. Meanwhile in skillet heat oil over medium heat. Add the onion and garlic; saute until tender (about 2 minutes). Add the ham and cook until heated through. Stir in the half-and-half and peas. Add the orzo and Parmesan and toss to coat. Stir in some of the reserved liquid, until pasta is desired consistency. Season with salt and pepper. Serve!


Ron Christian's Mashed Potato Pizza

1/2 lb thick sliced bacon
2-4 ounces of sour cream
3-4 ounce cream cheese
4 tbsp Butter
Granulated garlic, onion
Large pizza doe
1-2 cups of mild cheddar

Preheat the oven to 375 degrees F (175 degrees C). Cook bacon in a large deep skillet over medium heat until crisp. Drain, crumble and set aside.

Spread pizza dough on pizza pan, bake 5-10 mins till lightly golden, then let cool for a few minutes. Then spread a light layer of sour cream over pizza.

Add milk, cream cheese, and granulated garlic, granulated onion, kosher salt to mashed taters.

Spread mashed potatoes over the dough, leaving a small crust around the outside if you want. Sprinkle the cheese and bacon evenly over the potatoes.

Bake the pizza in the preheated oven until the cheese is melted and bubbly, 10-15 mins.
Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream. And chives (green oinions) if desirable.

Tuesday, November 30, 2010

Apple Syrup


  1. Makes 2 c..
  2. Serves 8-10 as a topping for pancakes. Also great as a topping for cottage cheese or possibly frozen yogurt.
  3. Combine apple juice, brown sugarbrown sugar, cornstarchcornstarch, salt and nutmegnutmeg in saucepan.
  4. Bring to a boil, reduce heat, and cook, stirring occasionally, 3-5 minutes or possibly till thickened. Stir in lime juice (optional).
Amount Per Serving %DV
Serving Size 36g
Recipe makes 16 servings
Calories 32
Calories from Fat 0 0%
Total Fat 0.05g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 39mg 2%
Potassium 38mg 1%
Total Carbs 7.92g 2%
Dietary Fiber 0.1g 0%
Sugars 6.35g 4%
Protein 0.05g 0%


Monday, November 29, 2010

Basic Homemade Vegetable Broth

Basic Homemade Vegetable Broth

2 whole carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, roughly sliced
2-4 whole peeled cloves of garlic
1/2 of a large green pepper, seeded and roughly chopped
10 mushrooms (any type will work!), rinsed
4-5 small red potatoes, quartered
*** Any vegetables will really work for this broth, use what you have on hand!***

Optional seasonings:
1-2 teaspoons poultry seasoning
Salt-free seasonings such as Mrs. Dash
Salt & Pepper
1 teaspoon thyme
1 teaspoon summer savory
1 teaspoon rosemary
1-2 bay leaves
1/2 teaspoon whole peppercorns
Fresh parsley


1. Coarsely chop all vegetables and add to a large stock pot. Also add any optional seasonings that you desire.
2. Add 10-12 cups of water to the stock pot.
3. Bring stock to a rolling boil and then turn heat down to just simmering.
4. Simmer over low heat for 2-4 hours.
5. Taste the stock as it cooks to adjust seasonings until you get the flavor that you desire.
6. Once stock has cooked, let it cool for several hours on the stove top.
7. When cool, strain stock through a very fine sieve to remove all vegetables. You will be left with a very fine tan - brown stock that is absolutely delicious.
8. Some people choose to puree the vegetables that were used in the stock and add then add them back to broth for a creamier texture. You can do this if you choose too. If you want a clear stock, simply use the discarded vegetables for another dish, or add them to your compost.
9. Store cooled broth in glass jars or airtight containers in the refrigerator or the freezer. Will keep for about 2 weeks in the refrigerator and for 6 months in the freezer.


Yield: 4 servings
Source: "The Eating Well Diabetes Cookbook"


- 1 cup nonfat plain yogurt
- 1 small onion, minced
- 2 cloves garlic, minced
- 1-1/2 tablespoons lemon juice
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 4 bone-in chicken thighs (about 1-1/2 pounds),
skinned and trimmed of fat


Stir together yogurt, onion and garlic in a shallow glass dish.
Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt,
pepper, cinnamon and cloves. Add chicken and coat well. Cover and
marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 500 degrees F. Coat a wire rack with
cooking spray and set it over a foil-covered baking
sheet. Place the chicken on the prepared rack.

Bake the chicken until browned and no trace of pink
remains in the center, 25 to 30 minutes. Serve hot.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 227, Fat: 10 g, Cholesterol: 87 mg,
Carbohydrate: 8 g, Protein: 27 g, Fiber: 1 g, Sodium: 398 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Lean Meat

Thursday, November 25, 2010

Black Forest Pie


  • 3/4 cup sugar
  • 1/3 cup HERSHEY®’S Cocoa
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk
  • 1/4 cup butter, cubed
  • 2 eggs, lightly beaten
  • 1 can (21 ounces) cherry pie filling, divided
  • 1 unbaked pastry shell (9 inches)
  • Whipped topping, optional


  • In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.
  • Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 370 calories, 15 g fat (7 g saturated fat), 75 mg cholesterol, 192 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.

Black Forest Pie published in Taste of Home February/March 2000, p27

Thankful For The Food On Our Plates

Last night, my church held its annual pre-Thanksgiving dinner and worship service. As we left for the service, we discovered that the light drizzle was now freezing drizzle and that the winds were very blustery. As we struggled to get into the car and were complaining about the cold, I thought about those for whom this isn't a momentary thing but rather a daily occurrence. Those whose hunger knows no end, both physically and for kindness. Those who long for warmth, both from the cold and from their fellow human beings. Those numbers are growing in these hard times.

Today, we are fortunate to share dinner with our neighbors, who are also recovering from surgery. We will share love and laughter. May we all be so lucky.

There are so many people out there without a warm home.

And so many people without a Thanksgiving dinner tomorrow.

However, there are many who do not have a table to sit at today. Many who are facing an empty plate.

So let's be grateful for what we have, even if Great Aunt Harriet is a pill and your brother-in-law's girlfriend refuses to eat anything but fallen fruit. If we have food to eat, we are lucky. If we are sitting in warm homes, we're fortunate indeed.

Would you consider making a donation today to Share Our Strength or your local food pantry? You can find out more about Share our Strength Here: Remember: hunger knows no season.

Today, along with an incredible group of food bloggers, I am putting up a photo of an empty plate, instead of tempting food.

Wednesday, November 24, 2010

Three Sisters Corn Casserole

Three Sisters Corn Casserole

1 pound frozen whole kernel corn
1 pound frozen green beans
4 cups summer squash, diced (about 1 pound)
1 pint fat free sour cream
1/2 Cup egg substitute, beaten
4 tablespoons margarine, melted ( I use Earth Balance Spread-non-dairy, non-soy)
1 cup yellow cornmeal
1/2 cup Jalapeno peppers, diced
1/2 cup reduced fat Montery Jack cheese, diced
Vegetable oil spray

In a large mixing bowl, mix sour cream and egg substitute together. Add remaining ingredients and mix well. Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.

Yield: l0 (1 cup) servings
Nutrition per serving: calories 203, percent calories from fat 29%, sodium 402 mg, cholesterol 3 mg

Sweet Potato Balls

Sweet Potato Balls:

I drain a large can of Bruce's sweet potatoes and hand mash with one cup brown sugar and 1/4 cup melted margarine. Wrap this mixture around a large marshmallow then roll in crushed corn flakes. Place in a buttered 9x13 and bake in 350* oven for 30" or until marshmallow starts to ooze. If cooked too long marshmallow just melts into ball.

Monday, November 22, 2010

Joe Marshall's Vanilla Fruit Salad

Drain the mandarin oranges, but not the other fruits.
The liquid is needed to mix with the instant pudding.

Here's the recipe I started with. I added canned peaches,
and used chunk pineapple instead of crushed.

Vanilla Fruit Salad
1 can fruit cocktail, with juice
1 can mandarin oranges, drained
1 can pears, with juice
1 can crushed pineapple, with juice
2 bananas, sliced
2 small boxes instant vanilla pudding

Mix all ingredients together.
Add maraschino cherries for color.
If you use large cans of fruit, use 2 packages dry pudding.
If you use small cans of fruit, use 1 package dry pudding.

1 milk, 2 fruits per serving-MAKES about 12-16 servings

Pumpkin Cheesecake Pie

2 packages (16 ounces total) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust

Combine cream cheese, pumpkin, sugar, vanilla, and spices;
mix with a hand mixer at medium speed until well blended.

Add eggs; mix until blended. Pour into graham cracker crust.

Bake at 350° F. for 35 to 45 minutes, or until set.

Cool. Refrigerate at least 3 hours, or overnight.
Serve garnished with sweetened whipped cream or whipped topping.

Apple Cranberry Pie

Makes: one (9-inch) pie (8 servings)
Preparation Time: 30 minutes
Bake Time: 40 to 50 minutes

1 (15-ounce) package refrigerated piecrusts
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, and sliced
1 cup cranberries, coarsely chopped

PREHEAT oven to 400°F.

UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch
pieplate according to package directions.

COMBINE SPLENDA® Granular, flour, and cinnamon in a large bowl; add
apples and cranberries, tossing gently. Spoon mixture into piecrust.

UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch
thickness. Place over filling; fold edges under and crimp. Cut slits
in top to allow steam to escape.

BAKE 40 to 50 minutes or until crust is golden. Cover edges with
aluminum foil to prevent overbrowning, if necessary. Cool on a wire
rack one hour before serving.

Nutrition Information per Serving

Serving Size: 1 slice
Total Calories 290
Calories from Fat 130
Total Fat 14g
Saturated Fat 6g
Cholesterol 10mg
Sodium 200mg
Total Carbohydrate 38g
Dietary Fiber 2g
Sugars 10g
Protein 2g

Exchanges per serving: 2 1/2 Fruit, 3 Fat

This recipe, when compared to a traditional recipe, has a 24%
reduction in calories, a 38% reduction in carbohydrates and a 71%
reduction in sugars!

Apricot Crescent Coffeecake

1 (4 serving size) pkg sugar free vanilla cook and serve pudding mix
1 cup water
18 dried apricot halves (1 cup)
1/4 cup raisins
1 (8 serving) pkg crescent refrigerated rolls

Preheat oven to 400 degrees. In medium saucepan combine pudding
mix, water, apricots and raisins. Cook over medium heat, stirring
constantly, until mixture comes to a boil. Remove from heat. Cool
15-20 minutes. Place rolls on large cookie sheet. Pat into a 14x9
rectangle, being sure to seal perforations. Evenly spread apricot
filling over rolls. Roll up like a jelly roll starting with long
side. Seal edge well. Place sealed edge down. Curve into a large
crescent shape. Gentlt make several slashes in top. Bake 15-20
minutes. Quickly spray top with butter flavored cooking spray.

Serves 8.
Each serving equals:
HE: 1 Br, 2/3 Fr, 10 OC
142 calories, 6 gr Fa, 2 gr Pr, 20 gr Ca, 301 mg So
Diabetic: 1/2 St, 1 Fr, 1 Fa

JoAnna's Notes: My Bohemian heritage comes out when I yearn for the
types of food my mother and grandmother would bake. This coffeecake
is an example. It is so simple, yet tastes like you spent hours
slaving over an oven. Try it on your family one of these weekends
and see if it doesn't become a family favorite.

angel Dew Salad

Angel Dew Salad

1 package JELL-O sugar-free orange gelatin (4-serving)
1 package JELL-O sugar-free lemon (4-serving) gelatin
1 1/4 cups boiling water
2 1/2 cups Diet Mountain Dew * (20 oz. bottle)
1 cup crushed pineapple (1- 8-oz. can) undrained
1 cup mandarin oranges (1- 11-oz. can) rinsed and drained
2 cups diced bananas (2 medium)
1 package JELL-O sugar-free instant (4-serving) vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 package Philadelphia Fat-Free Cream (8-oz. ) Cheese
1 cup Cool Whip Free
1 teaspoon coconut extract
1/2 cup miniature marshmallows
2 tablespoons flaked coconut

In large bowl, combine dry orange and lemon gelatins. Add boiling
Mix well to dissolve gelatin. Stir in 1 cup Diet Mountain Dew. Add
undrained pineapple, mandarin oranges, and bananas Mix well to combine.
Pour mixture into an 8-by8- inch dish. Refrigerate for at least 3
hours or until firm.

In medium bowl, combine dry pudding mix and dry milk powder. Add
1 1/3 cups Diet Mountain Dew. Mix well using a wire whisk. Evenly
mixture over firm gelatin mixture. Refrigerate while preparing topping.

In medium bowl, stir cream cheese with spoon until soft. Add Cool Whip
and coconut extract. Mix gently to combine. Fold in marshmallows.
topping mixture evenly over pudding layer. Sprinkle coconut evenly over
Refrigerate for at least 30 minutes.

Cut into 8 servings. (3 pts. per serving)

Notes: To prevent bananas from turning brown, mix with 1 teaspoon lemon
or sprinkle with fruit fresh. Or soak banana slices in Diet Sprite or

Per serving: 69 Calories (kcal); trace Total Fat; (2% calories from
1g Protein; 18g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0
0 Other Carbohydrates

HE: 1 Fruit, 1/2 protein, 1/4 skim milk, 1/2 slider, 7 optional
calories 156
0 gm fat, 8 gm protein, 31 gm carbohydrate, 439 mg sodium, 80 mg
calcium, 1
gm fiber

DIABETIC: 1 fruit, 1 starch, 1/2 meat

WW Points: 3 pt.

Joanna Lund's Strong Bones Cookbook

Friday, November 19, 2010

Fit Tip: DIY Spray to Help Keep Germs

Fit Tip: DIY Spray to Help Keep Germs

With all that sweat and those germs hanging out at the gym and yoga studio, your workout gear can get dirty, moldy, and smelly. So here's a tip: keep a small spray bottle of essential-oil-infused water in your gym bag so you can spray and wipe your gym stuff immediately after use.

Using tea tree and lavender oils is a great eco-friendly way to keep your gym equipment germ-free because of antibacterial, antifungal, and tension-relieving properties; tea tree oil has been used to treat poison ivy and acne, and the scent of lavender oil can help you relax.

All you need is a small clean spray bottle that seals tightly. Fill it with distilled, spring, or tap water and add one or two drops of tea tree oil, plus another drop of lavender oil. Throw the bottle in your bag and spray down your gym bag, shoes, and yoga mat when you're done or if you're feeling like your gym stuff could use some extra attention. Just be sure to wipe everything down and spray in a well-ventilated area away from anyone in case they are sensitive to the smell.

Tuesday, November 16, 2010

MMarilyn Monroe's Dressing Recipe (makes 20 cups)

This is an intriguing find: A hand-written copy of a dressing recipe copied by Marilyn Monroe. While the process seems time-consuming, it also sounds very interesting because it lacks broth and binder. I have listed the ingredients here as listed on the recipe above and what the times discovered in their trial.

Marilyn Monroe's Dressing Recipe (makes 20 cups)

1 loaf of French bread, soaked in water, wrung out and shredded
turkey or chicken giblets (she specifies liver and heart-I will use the neck) boiled 5-10 minutes or until done
1 onion chopped
2 c. parsley according to NY Times trial or to your own tastes
4 stalks celery, chopped
2 tsp sage
2 tsp marjoram
2 tsp ginger
2 tsp nutmeg
bay leaf
1 c. parmesan
1/2 to 1 lb ground round, browned (NO OIL)
1/2 c. raisins
1/3 c. water chestnuts
1/3 c. walnuts
1/3 c. pine nuts
1 or 2 hard boiled eggs, chopped

Mix together and bake.

The recipe is unorthodox for an American stuffing in its use of a bread loaf soaked in water, wrung dry and shredded, and in its lack of added fat, broth, raw egg or any other binder.

For recipe-restoration geeks like us, this was a challenge we couldn’t resist, especially as we head into high season for stuffing. Our goal was to fill in the blanks and produce a stuffing recipe that anyone could complete successfully. Of all the souvenirs of Marilyn’s life available, this was the one we actually wanted.

From the start, we agreed to embrace the period in which the recipe was written, and resisted the temptation to substitute fresh rosemary and ginger for the dried variety. “Fragments” dates the recipe to 1955 or 1956, when Marilyn lived in an apartment at 2 Sutton Place. We conjured up images of her prowling the aisles at D’Agostino’s on First Avenue in a crepe dress and heels (this is the era of “The Seven Year Itch”), and followed along as she purchased a loaf of bread, the ground round and all those jars of dried herbs. Our only true departure — to blend sage, marjoram, ground ginger and nutmeg in place of the commercial poultry seasoning she used — was informed by what typically goes into such products.

Another judgment call was to interpret her “walnuts/ chestnuts/ pinenuts } 1 cup chop nuts” as calling for a third of a cup of each nut. Three small measures of each seemed fussy, but she had three husbands, after all, so why not three nuts? To arrive at the amount of parsley, we let it equal the volume of the onion and the celery, which measured in at two cups each.

The most unnerving thing about the recipe is its laboriousness. More than two hours passed as we soaked and shredded sourdough (to be fair, soggy sourdough nearly shreds itself), peeled hard-boiled eggs, simmered livers in water, browned the beef, cracked pepper, chopped and measured. When the ingredients were finally laid out, they filled 15 ramekins and bowls. Did Marilyn really have this much time on her hands?

When we gingerly tossed everything together in our largest bowl (the recipe yielded more than 20 cups), we were amazed to discover one of the most handsome stuffings we’ve encountered. The odd elements, like the profusion of raisins and the chopped egg, suddenly made sense, becoming pleasant color contrasts. Moreover, the mixture was delicious, a nice balance of vegetables, meats and bold seasonings, just faintly, tonically sweet from the raisins. Even the texture was superior, a fluffy, damp blend that packed well into a chicken cavity and emerged loosely gelled. Subsequent tests employed slight tweaks but the original genius (and the heroic volume) of her recipe remained fundamentally the same.


Sunday, November 14, 2010

Vegetable Lasagna Recipe

Vegetable Lasagna Recipe


8 oz package lasagna noodles (gluten free)
2-3 medium tomatoes, diced small
8 oz can tomato sauce
6 oz can tomato paste
1 medium green pepper, seeded and diced fine.
2 small or 1 large yellow onion, diced small
1/2 tsp. rosemary
1 tsp. oregano
1/2 tsp. thyme.
1/2 tsp. basil
3 tsp. Italian seasoning mix
1/2 lb. fresh sliced mushrooms
1 medium broccoli bunch, washed and broken into small florets
1 large green zucchini, sliced thinly
1/4 cup fresh basil washed and chopped well
2 eggs slightly beaten
1 cup ricotta cheese, use lowfat if you like (dairy free and soy free)

Cooking Instructions

Cook noodles according to directions on package. If your using the short-cut no cook noodles set aside. Combine chopped tomatoes, tomato sauce, tomato paste, chopped green pepper, half of the diced yellow onions, rosemary, oregano, thyme and dry basil in saucepan. Gently bring to a low boil, stir frequently while simmering covered for about 10 minutes.

Combine the sliced mushrooms, broccoli florets, diced red peppers, the other half of the diced yellow onions, thinly sliced zucchini and Italian seasoning mix. Toss gently.

In another bowl, mix fresh basil with the eggs and ricotta cheese.

Spread a small amount of the sauce mixture on the bottom of a 9x13 baking dish. Layer half the noodles, vegetables, sauce and ricotta cheese mixture. Repeat.

Bake in a preheated 375 degree oven for about 20-25 minutes, or until sauce is bubbly. Carefully remove from oven and let sit about 5 minutes before serving.

by JollyCook | a Healthy Choice Recipe

Saturday, November 13, 2010

How much lemon juice is needed to substitute for one lemon?

How much lemon juice is needed to substitute for one lemon?


To substitute for one medium lemon, you can use 2 to 3 tablespoons of the bottled lemon juice.

Friday, November 12, 2010

Cherry Mash Candy

Some of us grew up with a gooey pink candy called Cherry Mash. It is hard to find these days, but a friend pointed me to a recipe to make it at home. YUM! Thank you Julie!

Cherry Mash Candy

2 c. sugar
2/3 c. evaporated milk
1/8 tsp salt
12 large marshmallows
1/2 c. margarine
6 oz pkg cherry chips
1 tsp vanilla
12 oz pkg semi sweet chocolate chips
3/4 c. peanut butter
1 pkg salted peanuts, crushed

Combine sugar, milk, salt, marshmallows, and margarine in saucepan over
medium heat. Boil 5 minutes.

Remove from heat. Stir in cherry chips and vanilla. Pour into buttered
9x13 pan. Let cool. Melt chocolate chips in double boiler.

Stir in peanut butter and crushed peanuts. Spread over cooled cherry
mixture. Cool.
SOURCE: Julie Kucera



Yield: 12 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers


- 2 tablespoons stick margarine
(I Can't Believe It's Not Butter)
- 2 tablespoons firmly packed brown sugar
or Brown Sugar Splenda
- 4 slices water-packed canned pineapple,
- 2 maraschino cherries, cut in half
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons stick margarine, softened
(I Can't Believe It's Not Butter)
- 1/4 cup granulated Splenda
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup low-fat (1%) milk
(I use reconstituted non-fat dry milk)


Preheat oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, melt the margarine.
Remove from the heat and stir in the brown sugar. Place the
pineapple slices on the sugar mixture, centering the slices
closely in the center of the pan so all the pieces are touching.
Place a cherry half in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder,
and salt.

In another medium bowl, with an electric mixer at medium
speed, beat the margarine and granulated sugar until blended,
about 1 minute. Add the egg and vanilla and continue beating
until smooth, about 30 seconds. The batter will be thin. Add
the flour mixture to the batter in thirds, alternating with
milk, blending until smooth, 2 minutes. Spoon the batter on
top of the pineapple mixture and spread evenly.

Bake until golden brown, about 25-35 minutes. Unmold by
sliding a thin knife around the cake, pressing against
the pan. Invert onto a cake plate. Serve warm.

Nutritional Information Per Serving (1 piece):
Calories: 148, Fat: 7 g, Cholesterol: 18 mg,
Sodium: 231 mg,
Carbohydrate: 18 g, Dietary Fiber: 0 g,
Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat

Thursday, November 11, 2010

Cider-glazed Pork

Found an interesting recipe in First for Women Magazine under Harvest Suppers.

Cider-glazed Pork

2 cups apple cider

1 Tbs. chopped fresh thyme, divided

2 sage leaves, chopped and divided

½ cup apple jelly

1 Tbs. Dijon mustard

1 Bone-in pork loin roast

2 Tbs. vegetable oil

1 Large yellow or white onion, peeled and cut into wedges

2 red apples, cored and cut into wedges

1. Heat oven to 450’F. In saucepan over high heat, bring apple cider to a boil. Cook 5 min more, or until reduced to 1 cup. Stir in 2tsp. thyme, 1tsp. sage and 1tsp. garlic. Reduce heat to medium; let simmer 5 min., or until reduced to 1.2 cup. Remove from heat. Whisk in apple jelly and mustard.

2. Season pork with salt and pepper, if desired. Rub oil over pork. Place in foil-lined roasting pan. Brush ½ cider mixture over pork. Roast 15 min. Reduce oven temperature to 250’F. Arrange onions and apples around pork; baste pork with additional glaze. Roast 50 minutes, or until thermometer inserted in meat, not touching bone, reads 150’F, basting with pan juices. Transfer pork, onions and apples to serving platter. Cover with foil; let sit 20 min. before slicing.

3. Pour pan juices and drippings into liquid measuring cup. Skim off and discard fat. In small saucepan, combine pan juices and any remaining glaze mixture. Over high heat, bring to a boil; cook 1 min. more. Stir in remaining thyme, sage and garlic. Season with salt and ground pepper, if desired. Serve sauce with pork.

Prep time: 15 min. Total time: 1hr., 30 min; plus sitting time

Serves 10