Choose this day whom you will serve...

Honey Grilled Chicken

{ Posted by GrandmaRosie }
{ 7:34 PM, Sat 27 Jun 2009 } { 0 comments } { Link }
Honey Grilled Chicken

This chicken is excellent. It is very juicy and has great flavor.
Just be sure to not over cook or it will dry out.


2 tablespoons butter or margarine
1 clove garlic, chopped
1/3 cup honey
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves

Preheat a grill for medium heat. Melt butter in a skillet over medium
heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in
honey and lemon juice. Reserve half for basting, and brush the other half
onto the chicken breasts. Lightly oil the grill grate, and place chicken on
the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often
during the last 5 minutes. Chicken is done when the meat is firm, and juices
run clear.

5 WAYS TO BLUNT BLOOD SUGAR

{ Posted by GrandmaRosie }
{ 1:00 PM, Sat 27 Jun 2009 } { 0 comments } { Link }
5 WAYS TO BLUNT BLOOD SUGAR
 
These strategies can lower the overall effect of a meal on your blood sugar.
 
1.  ADD BEANS.  Only have time to make instant rice?  Just add some beans.  Throwing in a low-glycemic-index food brings down the GI rating of the entire meal.
 
2.  DEPLOY GOOD FAT.  Bagels for breakfast?  Slather with a tablespoon of peanut butter. Fat slows absorption of sugar into the bloodstream.
 
3.  GRAB A CHEESE STICK OR PRECOOKED CHICKEN STRIPS.  For less than 100 calories, a stick of string cheese or a few pieces of chicken can transform a potentially blood sugar-raising snack (such as crackers or a piece of toast) into an oasis of satisfaction that will last for hours.  Like fat, protein slows digestion and absorption of sugars.
 
4.  HAVE A SALAD WITH VINAIGRETTE.  Start lunch or dinner with any vinaigrette-dressed veggie medley--field greens; chilled green beans; even a half cup of steamed, cooled, red Bliss potatoes.  Arizona State University nutritionists discovered that vinegar prevented blood sugar spikes after eating.  They suspect that acetic acid (the compound that makes vinegar so, so sour) interferes with enzymes that break down carbs.  Just 2 teaspoons per meal could help tame glucose.
 
5.  SPRINKLE ON SOME CINNAMON.  Just half a teaspoon of cinnamon each day--dust a little on your morning toast, add a bit to your afternoon skim latte or your dinnertime sweet potato--improves your body's ability to obey insulin and take up glucose, report researchers at the USDA's Beltsville Human Nutrition Research Center in Maryland. Cinnamon contains a compound called methylhydroxy chalcone polymer that makes cells absorb glucose faster and convert it more easily into energy--so your blood sugar stays lower.

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Enchiladas Verdes

{ Posted by GrandmaRosie }
{ 12:01 AM, Sat 27 Jun 2009 } { 1 comments } { Link }
Enchiladas Verdes

1 lb. lean ground beef
1 large onion chopped
1 small garlic clove minced
1/4 t. salt
2 C. shredded Cheddar cheese
1 (10 oz) can cream of chicken soup
1 (8 oz) pkg. Velveeta or processed cheese cubed
3/4 C. evaporated milk
1 (4 oz) can chopped green chilies drained
1 (2 oz) jar diced pimientos drained
12 corn tortillas (6")
1/4 C. canola oil

In a large skillet cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain.  Stir in cheddar cheese; set aside.

Meanwhile in a large saucepan cook and stir the soup, process cheese and milk over medium heat until cheese is melted.  Stir in chilies and pimientos.

In a large skillet, fry tortillas, one at a time in oil for 5 seconds on each side or until golden.  Drain on paper towels.  Place 1/4 C. of the reserved meat mixture down the center of each tortilla.  Rol up and place seam side down in a greased 9x13 baking dish.  Pour cheese sauce over the top.  Cover and bake at 350 for 25-30 minutes or until heated through.



SOURDOUGH HOT CAKES

{ Posted by GrandmaRosie }
{ 11:59 PM, Fri 26 Jun 2009 } { 0 comments } { Link }
SOURDOUGH HOT CAKES

Starter:
----------------------------------------------------------
1 1/2 c. warm water
1 pkg. active dry yeast
1 c. flour

(This is an olde Ransom favorite.) Mix in morning and
let stand in warm place, free from draft. By evening, mixture
should be bubbly. Now add:
2 c. warm water
2 1/2 c. flour
1 Tbsp. sugar
Beat well and let stand overnight. This is the starter.

Hot Cakes (do not use metal bowl):
2 eggs
1 tsp. baking soda
1 tsp. salt
2 Tbsp. sugar
1 c. milk
flour
2 Tbsp. melted fat
(First, put 1/4 cup of the starter in a covered jar for
next time you want to make hot cakes.)
To remaining starter, add eggs, baking soda, salt,
sugar, milk and enough flour to make not-too-thick batter.
Beat well, then beat in melted fat. Cook on hot griddle.
These hot cakes are unusual in flavor and delicious!
When another batch of hot cakes is made, add 2 cups warm
water and 2 cups flour to starter. Let stand overnight. Mix
hot cakes the following morning, as for the first batch.


Black-eyed Pea Fritters...YUM YUM YUM

{ Posted by GrandmaRosie }
{ 9:31 PM, Thu 25 Jun 2009 } { 0 comments } { Link }

Black-eyed Pea Fritters
Makes about 8 fritters

1 can black-eyed peas, drained
1/2 onion, coarsely chopped
1 egg
1 jalapeño pepper, chopped
1/4 cup flour
1/2 tsp. salt

Combine all ingredients through jalapeño pepper in a blender or food processor and blend until smooth. Remove from blender to a medium-sized mixing bowl and stir in flour and salt.
Heat 1/2 inch oil in a large skillet over medium heat. When a drop of batter sizzles when placed in the oil, drop batter by heaping tablespoonfuls into the skillet. Brown on one side and flip. Cook the second side and remove to drain on towels. Serve warm.



Garlic Butter

{ Posted by GrandmaRosie }
{ 8:16 PM, Thu 25 Jun 2009 } { 0 comments } { Link }
Garlic Butter

This is excellent. Has wonderful flavor and is so easy to make. I think
next time I make it I will use garlic powder or cut back on the garlic salt.

Recipe By : All Recipes (Denyse)
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

In a small bowl, combine softened butter, minced garlic and parmesan
cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix
until smooth.

Recipe Source: All Recipes (Denyse)

Author Note: "Sometimes the basics are the best! I've used this simple
recipe for years to make garlic bread, and any leftovers go great on
barbecued steaks, pasta, rice or potatoes. You can use any butter or
margarine you like. Also, fresh or minced garlic in a jar works well. Adjust
the amount of garlic to your taste."

Aloha Chicken Salad

{ Posted by GrandmaRosie }
{ 7:46 PM, Thu 25 Jun 2009 } { 1 comments } { Link }
Aloha Chicken Salad


This is so simple. And it's really, really good.
  • 4 cups chopped cooked chicken
  • 2 cups diced celery
  • 1 cup mayonnaise or Miracle Whip
  • 20-ounce can pineapple chunks, drained
  • 1 cup chopped pecans
  • 2 11-ounce cans mandarin oranges, drained
  • 1 pound seedless green grapes
Combine all ingredients in a large bowl. Toss until well mixed. Chill.

Makes about 8 servings.



Banana Oatmeal Bread

{ Posted by GrandmaRosie }
{ 1:30 AM, Thu 25 Jun 2009 } { 0 comments } { Link }
Banana Oatmeal Bread

This is a very good bread. It has a nice flavor and I used
chocolate chips in place of the raisins. Kids really like that.

Recipe By : Carolyn (All-Recipes)
Serving Size : 16 Preparation Time:
Categories : Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf
pan and set aside. Cream together the shortening and sugar. Add eggs and
vanilla, beat until fluffy. Sift together the flour, oatmeal, baking soda,
salt and cinnamon. Add dry ingredients alternately with bananas and milk.
Mix until blended. Fold in raisins and pour into prepared pan. Bake for 50
to 60 minutes; remove from oven and cover for 5 minutes.

Recipe Source: Carolyn (All-Recipes)

Author Note: "This is an old family recipe, and it is very moist!"



Sloppy Joes with a Kick

{ Posted by GrandmaRosie }
{ 1:29 AM, Thu 25 Jun 2009 } { 0 comments } { Link }
Sloppy Joes with a Kick

(Serves 8)

Raw garlic and cayenne pepper and a surprising kick to this healthier version of a summertime favorite.

INGREDIENTS:

·         1 tablespoon canola oil or 1-2 tablespoons distilled water

·         1 cup chopped onions

·         2 medium green bell peppers, coarsely chopped

·         1/2 cup water

·         1 16-ounce can tomato sauce

·         1 teaspoon dried mustard

·         1-2 tablespoons molasses

·         4 cups prepared beans, you could try pinto beans on their own, or a mixture of beans

·         1 tablespoon chili powder

·         1/8 teaspoon cayenne pepper, or more to taste

·         2-3 cloves crushed or minced garlic

DIRECTIONS:

Heat the oil and gently sauté the onions and bell pepper for 5 minutes.

Add the remaining ingredients (except for garlic, chili powder and cayenne) and simmer for 20 minutes.

Remove from heat and stir in garlic, chili powder and cayenne.

Serve over whole wheat or multi grain rolls, would make a great filling for a pita pocket, too.

Printable Version: http://www.herballegacy.com/Sloppy_Joes.pdf

 

__._,_.___


CHICKEN AND BROCCOLI STIR-FRY

{ Posted by GrandmaRosie }
{ 1:28 AM, Thu 25 Jun 2009 } { 0 comments } { Link }
CHICKEN AND BROCCOLI STIR-FRY

Yield: 4 servings
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
Info: http://diabeticgourmet.com/book_archive/details/76shtml

INGREDIENTS

-  2 teaspoons olive or canola oil
-  4 (3 ounces) boneless, skinless chicken breast,
   halves, cut into thin strips
-  2 cloves garlic, minced
-  3 cups chopped broccoli florets
-  1 medium red bell pepper, cored, seeded
   and cut into 2-1/2 inch pieces
-  2 teaspoons cornstarch
-  1/2 teaspoon ground ginger
-  1/2 cup low-salt chicken broth
-  3 tablespoons Lea & Perrins White Wine Worcestershire Sauce

DIRECTIONS

Heat oil in a large skillet over medium heat. Add chicken
and garlic. Cook, stirring, for 3 to 5 minutes or until
chicken is no longer pink. Reduce heat. Remove chicken
to a plate and cover to keep warm.

Add broccoli and bell pepper to the same skillet; cover and
cook for 3 to 5 minutes or until vegetables are crisp-tender.

Meanwhile, in a small bowl, combine cornstarch, ginger,
chicken broth, and Worcestershire sauce, and blend well.
Return chicken to skillet. Add cornstarch mixture. Bring
to a boil, stirring constantly, about 5 minutes, until
bubbly and thickened.

Nutritional Information Per Serving (1 cup):
Glycemic Index: (trace), Glycemic Load (trace), Calories: 189,
Protein: 29 g, Carbohydrate: 5 g, Dietary Fiber: 2 g,
Fat: 4 g, Cholesterol: 68 mg, Sodium: 210 mg
Diabetic Exchanges: 4 Lean Meat, 1 Fat

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