Dinner Tonight

Page 7 of 7 Previous  1, 2, 3, 4, 5, 6, 7

View previous topic View next topic Go down

Breaded Curry Shrimp

Post  justmecookin on Wed May 26, 2010 12:06 pm

Breaded Curry Shrimp

1 egg
2 tablespoons water
3/4 cup dry bread crumbs
1-1/2 teaspoons curry powder
1/4 teaspoon salt
Dash pepper
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons butter, melted

Marmalade Dipping Sauce:
2 garlic cloves, minced
1/2 cup orange marmalade spreadable fruit
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons lemon juice

In a shallow bowl, beat egg and water. In another bowl, combine the bread crumbs, curry, salt and pepper. Dip shrimp in egg mixture, then roll in crumb mixture. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with butter. Bake at 400 for 7-9 minutes on each side or until golden brown.

In a small saucepan coated with cooking spray, cook garlic over medium heat for 1 minute. Add spreadable fruit, soy sauce and ginger. Bring to a boil. Combine cornstarch and lemon juice until smooth; stir into pan. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with shrimp. Makes 4 servings (1/2 cup sauce).

Nutrition Facts: about 9 shrimp with 2 tablespoons sauce equals 327 calories, 9 g fat (4 g saturated fat), 237 mg cholesterol, 892 mg sodium, 37 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Broccoli Chicken Stir-Fry

Post  justmecookin on Fri May 28, 2010 11:29 am

Broccoli Chicken Stir-Fry

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon Chinese Five Spice
1 can (14-1/2 ounces) chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear. Remove and keep warm. In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.

Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened. Serve with rice. Makes 4 servings.

Nutritional Analysis: One serving (1-1/2 cups chicken mixture with 1 cup rice) equals 459 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 504 mg sodium, 65 g carbohydrate, 6 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable, 1 fat.

Chinese Five Spice
2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months. Makes about 1/2 cup.

Nutritional Analysis: One teaspoon equals 8 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Ham-Broccoli Cheese Pie

Post  justmecookin on Fri May 28, 2010 11:44 am

Ham-Broccoli Cheese Pie

12 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray
1 package (16 ounces) frozen broccoli cuts, thawed and patted dry
1 cup cubed fully cooked lean ham
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 small onion, chopped
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup egg substitute
1 cup fat-free evaporated milk
2 tablespoons grated Parmesan cheese

Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 in. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent drying out.) Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.

In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust. Combine egg substitute and milk; pour over broccoli mixture. Fold edges of dough over filling toward center of pie plate. Spritz edges with butter-flavored spray.
Cover edge of crust with foil. Bake at 375 for 40 minutes. Remove foil. Sprinkle with Parmesan cheese. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Makes 6 servings.

Nutritional Analysis: 1 piece equals 232 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 882 mg sodium, 24 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Barbecued Round Steak

Post  justmecookin on Fri May 28, 2010 11:45 am

Barbecued Round Steak

3 tablespoons all-purpose flour
1/2 teaspoon salt, optional
1/2 teaspoon pepper
1-1/2 pound beef top round steak, cut into four pieces
4 teaspoons canola oil
1/2 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
2 teaspoons prepared mustard

In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm. In the pan drippings, saute the celery, onion and garlic for 3-4 minutes. Combine the soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Makes 4 servings.

Nutrition Facts: One serving (prepared without salt) equals 374 calories, 12 g fat (0 saturated fat), 95 mg cholesterol, 735 mg sodium, 28 g carbohydrate, 0 fiber, 38 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Asian Barbecued Pork Loin

Post  justmecookin on Fri May 28, 2010 11:46 am

Asian Barbecued Pork Loin

1 boneless whole pork loin roast (3 to 4 pounds)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup finely chopped onion
1 tablespoon butter
1/2 cup ketchup
1/3 cup honey
1 tablespoon hoisin sauce
1-1/2 teaspoons Chinese-style mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon Chinese five-spice powder

Sprinkle pork roast with garlic salt and pepper. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350 for 50 minutes. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients.

Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 3/4 cup, about 20-25 minutes, stirring often. Brush sauce over pork. Bake 10-20 minutes longer or until a meat thermometer reads 160. Let stand for 10 minutes before slicing. Makes 8-10 servings.

Nutrition Facts: 1 serving equals 232 calories, 8 g fat (3 g saturated fat), 71 mg cholesterol, 348 mg sodium, 14 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Baked Spinach Supreme

Post  justmecookin on Fri May 28, 2010 11:47 am

Baked Spinach Supreme

1 cup reduced-fat biscuit/baking mix
2 egg whites
1 egg
1/4 cup fat-free milk
1/4 cup finely chopped onion

Filling:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups fat-free cottage cheese
3/4 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
2 egg whites
1 egg
1 teaspoon dried minced onion

In a small bowl, combine the biscuit mix, egg whites, egg, milk and onion. Spread into a greased 11-in. x 7-in. baking dish. In another bowl, combine the filling ingredients. Gently spoon over biscuit mixture. Bake, uncovered, at 350 for 28-32 minutes or until golden brown and a knife inserted near the center comes out clean. Makes 6 servings.

Nutrition Facts: 1 piece equals 251 calories, 9 g fat (5 g saturated fat), 92 mg cholesterol, 725 mg sodium, 21 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 lean meat, 1/2 fat-free milk.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Asparagus Cashew Stir-Fry

Post  justmecookin on Fri May 28, 2010 11:48 am

Asparagus Cashew Stir-Fry

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon canola oil
2 tablespoons cornstarch
1-1/2 cups vegetable broth
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/2 cup cashews
1 teaspoon sesame oil
4 cups hot cooked brown rice

In a large nonstick skillet, saute the asparagus, onions, red pepper and garlic in oil until tender. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice. Makes 4 servings

Nutritional Analysis: One serving (about 2/3 cup asparagus mixture with 1 cup rice) equals 406 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 847 mg sodium, 64 g carbohydrate, 8 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 2 fat, 1/2 lean meat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Baked Salmon with Crumb Topping

Post  justmecookin on Fri May 28, 2010 11:52 am

Baked Salmon with Crumb Topping

1 cup soft whole wheat bread crumbs
1/3 cup sliced almonds, coarsely chopped
1 tablespoon finely chopped green onion
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
1 salmon fillet (2 pounds)

In a bowl, combine the bread crumbs, almonds, onion, thyme, salt and pepper; mix well. Add butter and toss lightly; set aside. Pat salmon dry. Place skin side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Spritz salmon with cooking spray; cover with crumb mixture. Bake, uncovered, at 350 for 20-25 minutes or until fish flakes easily with a fork. Makes 8 servings.

Nutritional Analysis: One serving (3 ounces cooked salmon) equals 273 calories, 17 g fat (4 g saturated fat), 75 mg cholesterol, 276 mg sodium, 4 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Broccoli-Cheese Stuffed Pizza

Post  justmecookin on Fri May 28, 2010 11:53 am

Broccoli-Cheese Stuffed Pizza

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110 to 115)
5 tablespoons canola oil, divided
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1 carton (15 ounces) ricotta cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups (8 ounces) shredded part-skim mozzarella cheese
4 cups frozen broccoli florets, cooked and drained
1 jar (4 ounces) sliced mushrooms, drained

In a large bowl, dissolve yeast in warm water. Add 4 tablespoons oil, salt and enough 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. knead for 10 minutes. Divide in half. Roll each portion into a 15-in. x 10-in. rectangle; transfer each to a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.

Brush one rectangle with remaining oil. Spread with ricotta cheese. Sprinkle with garlic powder and oregano. Layer with mozzarella cheese, broccoli and mushrooms. Invert remaining rectangle over filling; pinch edges to seal. Bake at 400 for 20-30 minutes or until golden brown. Makes 12-16 servings.

Nutrition Facts: 1 piece equals 252 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 415 mg sodium, 30 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chicken Broccoli Saute

Post  justmecookin on Fri May 28, 2010 11:54 am

Chicken Broccoli Saute

1/2 cup quick-cooking barley
1/3 cup water
3 tablespoons soy sauce
2 teaspoons cornstarch
1 garlic clove, minced
1 tablespoon vegetable oil
2 carrots, thinly sliced
2 cups fresh broccoli florets
2 green onions, sliced
2 cups diced cooked chicken
1/2 cup unsalted peanuts, optional

Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch; set aside. In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots; stir-fry for 1 minute. add broccoli and onions; stir-fry for 2-3 minutes. Stir in soy sauce mixture; simmer and stir for 1 minute or until thickened. Add chicken an barley; heat through. Stir in peanuts if desired. Makes 6 servings.

Diabetic Exchanges: One serving (prepared with low-sodium soy sauce and without peanuts) equals 1 starch, 1 lean meat, 1 vegetable; also, 149 calories, 273 mg sodium, 28 mg cholesterol, 18 gm carbohydrate, 11 gm protein, 4 gm fat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Breaded Ravioli

Post  justmecookin on Fri May 28, 2010 11:56 am

Breaded Ravioli

1 package (16 ounces) frozen beef ravioli
1/2 cup dry bread crumbs
1/2 to 1-1/2 teaspoons salt-free Italian herb seasoning
1/4 cup reduced-fat Italian salad dressing

Italian Salsa:
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 medium green pepper, quartered
1/2 small red onion, quartered
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 garlic clove, minced
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar

Cook ravioli according to package directions; drain and let stand for 10 minutes. In a shallow bowl, combine bread crumbs and seasoning. In another shallow bowl, pour dressing. Dip ravioli into dressing, then coat with crumb mixture.

Place on baking sheets coated with cooking spray. Lightly coat ravioli with cooking spray. Bake at 400 for 8-9 minutes or until lightly browned. Meanwhile, in a food processor, combine the salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa. Makes 6 servings.

Nutritional Analysis: 5 ravioli with 1/3 cup salsa equals 262 calories, 7 g fat (2 g saturated fat), 26 mg cholesterol, 924 mg sodium, 40 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Broccoli-Turkey Brunch Casserole

Post  justmecookin on Mon May 31, 2010 12:01 pm

Broccoli-Turkey Brunch Casserole

1-1/2 cups fat-free milk
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 carton (8 ounces) egg substitute
1/4 cup reduced-fat sour cream
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon salt
2-1/2 cups cubed cooked turkey breast
1 package (16 ounces) frozen chopped broccoli, thawed and drained
2 cups seasoned stuffing cubes
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

In a large bowl, combine the milk, soup, egg substitute, sour cream, pepper, poultry seasoning and salt. Stir in the turkey, broccoli, stuffing cubes and 3/4 cup cheese. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350 for 40 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Makes 6 servings.

Nutrition Facts: 1 serving equals 303 calories, 7 g fat (4 g saturated fat), 72 mg cholesterol, 762 mg sodium, 26 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Brisket with Chunky Tomato

Post  justmecookin on Mon May 31, 2010 12:02 pm

Brisket with Chunky Tomato

1 fresh beef brisket (4-1/2 pounds)
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 tablespoon olive oil
3 large onions, chopped
2 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 celery ribs with leaves, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 bay leaf
1 pound carrots, cut into 1/2-inch slices

Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute onions and garlic until tender. Place brisket over onions. Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf. Cover and bake at 325 for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.

Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325 for 30 minutes or until heated through. Serve sauce over beef. Makes 12 servings.

Nutrition Facts: 6 ounces equals 281 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 331 mg sodium, 10 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Broccoli-Stuffed Sole

Post  justmecookin on Mon May 31, 2010 12:03 pm

Broccoli-Stuffed Sole

2 tablespoons butter, melted
1 to 2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 cups frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup (4 ounces) shredded reduced-fat cheddar cheese
8 sole or whitefish fillets (4 ounces each)

In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups. Bake, uncovered, at 350 for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika. Makes 8 servings.

Nutritional Analysis: One serving (1 stuffed fillet) equals 190 calories, 6 g fat (3 g saturated fat), 64 mg cholesterol, 478 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Broccoli Rice Hot Dish

Post  justmecookin on Mon May 31, 2010 12:26 pm

Broccoli Rice Hot Dish

2 cups hot cooked rice
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup egg substitute
3/4 teaspoon garlic salt

Filling:
3 cups frozen chopped broccoli, thawed
4 ounces chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 medium onion, chopped
1 cup egg substitute
1/2 cup fat-free milk
1/2 teaspoon onion salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat cheddar cheese

In a large bowl, combine the rice, cheese, egg substitute and garlic salt. Press firmly into a 2-qt. baking dish coated with cooking spray. Bake at 375 for 10 minutes. Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 in. boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender.

In a large bowl, combine the egg substitute, milk, onion salt and pepper; stir in vegetables. Pour over crust. Sprinkle with cheese. Bake, uncovered, at 375 for 25-30 minutes or until a knife inserted near the center comes out clean. Makes 6 servings.

Nutritional Analysis: One serving equals 226 calories, 7 g fat (5 g saturated fat), 24 mg cholesterol, 527 mg sodium, 23 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Pizza Loaf

Post  justmecookin on Mon May 31, 2010 2:03 pm

Pizza Loaf

2 tubes (13.8 ounces each) refrigerated pizza crust
1-1/2 cups pizza sauce
1 medium onion, chopped
1 medium sweet red pepper, diced
1/2 pound fresh mushrooms, sliced
1 package (6 ounces) sliced turkey pepperoni
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Cut dough into 1-in. cubes; place in a large bowl. Add pizza sauce; toss to coat. In a nonstick skillet, coated with cooking spray, saute the onion, red pepper and mushrooms for 4-5 minutes or until crisp-tender. Add to the dough mixture. Sprinkle with pepperoni and 1-1/2 cups mozzarella cheese; gently toss.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 30-35 minutes or until golden brown. Cool for 5 minutes before cutting. Makes 28 servings.

Nutritional Analysis: One serving (2-in. square) equals 110 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 370 mg sodium, 12 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Turkey Tetrazzini

Post  justmecookin on Thu Jun 03, 2010 11:11 am

Turkey Tetrazzini

1/2 pound uncooked spaghetti
1/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon butter
3 tablespoons cornstarch
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (12 ounces) fat-free evaporated milk
2-1/2 cups cubed cooked turkey breast
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon seasoned salt
Dash pepper
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Cook spaghetti according to package directions; drain. In a large saucepan, saute onion and garlic in butter until tender. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.

Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350 for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through. Makes 6 servings.

Nutritional Analysis: 1-1/4 cups equals 331 calories, 5 g fat (2 g saturated fat), 51 mg cholesterol, 544 mg sodium, 41 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Dinner Tonight

Post  Sponsored content Today at 4:27 pm


Sponsored content


Back to top Go down

Page 7 of 7 Previous  1, 2, 3, 4, 5, 6, 7

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum