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Puddings +
Nov 13, 00 - 11:51 AM |
PinchThose Pennies with 16 CENT-SIBLE Recipes
BROCCOLI IN HERBED BUTTER Nutritional Analysis & Diabetic Exchanges Serves: 6 1 lb. fresh broccoli, cut into spears 2 T. butter or margarine 1-1/2 tsp. lemon juice 1-1/2 tsp. finely chopped onion 1/4 tsp. salt, 'optional' 1/8 tsp. 'each' dried thyme, marjoram and savory Cook broccoli until crisp-tender. Malt butter; add lemon juice, onion, salt and herbs. Brain broccoli and place in a serving dish. Add butter mixture; stir to coat. Nutritional Analysis: One serving (PREPARED WITH margarine and w/o salt) equals51 calories...42 mg sodium...0 cholesterol...3 gm carbohydrate...2 gm protein...4 gm fat ++++ Diabetic Exchanges: 1 fat...1/2 vegetable ------------------------------------------------ PORK STROGANOFF Nutritional Analysis & Diabetic Exchanges Serves: 6 1-1/2 lb. pork stew meat, cut into 1-1/2-in. strips 1-1/2 c. water, 'divided' 1 tsp. instant chicken bouillon granules 2 tsp. paprika 1 c. chopped onion 1 garlic clove, minced 1 T. cornstarch 3/4 c. sour cream 2 T. sniped fresh parsley 1 pkg. (12 oz.) noodles, cooked and drained In a saucepan coated with nonstick cooking spray brown pork; drain. Remove meat and set aside. In same pan, bring 1-1/4 c. water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat, cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles. Nutritional Analysis: One serving (PREPARE WITH low-sodium bouillon and light sour cream and w/o noodles) equals: 251 calories...99 mg sodium...76 mg cholesterol...8 gm carbohydrate...30 gm protein...12 gm fat ++++ Diabetic Exchanges: 4 lean meat 1/2 starch ----------------------------------------------------------------- DILL BISCUITS Serves: 6 1/4 c. butter or margarine, melted 1 T. finely chopped onion 1 tsp. dill weed 1 tube (10 oz.) refrigerated buttermilk biscuits In a bowl, combine butter, onion and dill weed. Cut biscuits in half lengthwise; toss in butter mixture. Arrange in a single layer in an ungreased 9-in. sq. baking pan. Bake at 450-F got 8-10 minutes. ------------------------------------------------------- SPAGHETTI with HOMEMADE TURKEY SAUSAGE Plan ahead...needs to refrigerate overnight Serves: 6 1 lb. ground turkey 1 tsp. fennel seed, crushed 1 tsp. water 1/2 tsp. salt 1/2 tsp. pepper 1 jar (27 oz.) spaghetti sauce 12 oz. spaghetti, cooked and drained In a bowl, combine turkey and fennel seed, water and salt & pepper. Refrigerate overnight. crumble into bite-sized pieces; cook in a skillet over medium heat until no pink remains. Add spaghetti sauce and heat through. Serve over hot spaghetti. ----------------------------------------------------------------------------------- SQUASH and PEPPER SAUTE Serves: 6 2 medium yellow squash, sliced 2 medium zucchini, sliced 1 medium sweet red pepper, julienned 1/4 c. olive or vegetable oil 1 envelope (.7 oz.) Italian salad dressing mix 3 T. red wine vinegar In a skillet over medium-high, stir-fry the vegetables in oil until crisp-tender, about 3-4 minutes. Sprinkle with salad dressing mix; toss. Stir in vinegar; mix well. ---------------------------------------------------------------------------------------- TUNA PASTA SALAD Plan ahead...needs to chill for 1-2 hours Serves: 4 1 pkg. (7 oz.) small shell pasta, cooked and drained 1 can (6 oz.) tuna, drained and flaked 1 large carrot, shredded 1/4 c. chopped onion 3/4 c. mayonnaise 1/4 c. milk 1 T. lemon juice 2 tsp. prepared mustard 1 tsp. dill weed 1/2 tsp. salt 1/8 tsp. pepper. In a large salad bowl, combine pasta, tuna carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours. --------------------------------------------------------------------------------------- CREAMY TOMATO SOUP Serves: 4 2 T. flour 1 T. sugar 2 c. milk, 'divided' 4 c. tomato juice, heated Chopped fresh parsley In a large saucepan, combine flour, sugar and 1/4 c. milk; stir until smooth/ Add remaining milk. Bring to a boil over medium heat stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in tomato juice until blended. Sprinkle with parsley. --------------------------------------------------------------------------- APPLESAUCE PORK CHOPS Serves: 4 4 rib pork chops (1/2-in thick) 2 T. vegetable oil 1 large red apple 1-1/2 c. applesauce 1 c. water 1/4 c. chopped onion 1 T. Worcestershire sauce 1/2 tsp. garlic powder 1/2 tsp. salt 1/4 tsp. pepper 1 pkg. (6 oz.) chicken-flavored wild rice mix 2 tsp. cornstarch 1 T. cold water In a skillet over medium-high heat, brown pork chops in oil on both sides; drain. Cut four thin wedges from apple; set aside. Peel and chop remaining apple. Add chopped apple, applesauce, water, onion, Worcestershire sauce, garlic powder, salt and pepper to skillet. Cover and simmer for 30-35 minutes or until meat juices run clear. Meanwhile, prepare rice according to package directions. Remove pork chops and keep warm. Combine cornstarch and cold water until smooth; stir in apple mixture. Bring to a boil; cook and stir for 2 minutes. Return chops to skillet and heat through. Serve with rice. Garnish with reserved apple wedges. ------------------------------------------------------------------------------ SUNNY CARROT STICKS Serves: 4 1 lb. carrots, julienned 1 T. brown sugar 1 tsp. cornstarch 1/4 c. orange juice 2 T. butter or margarine Place carrots and a small amount of water in a saucepan; cover and cook until tender. Meanwhile, in another saucepan, combine brown sugar and cornstarch, stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; top with orange juice mixture and toss to coat. -------------------------------------------------------------------------------------------------- SWISS STEAK SUPPER Nutritional Analysis & Diabetic Exchanges Serves: 6 1/4 c. flour 1 tsp. salt, optional 1/4 tsp. pepper 1-1/2 lbs. round steak (1/2-in. thick), cut into serving-size pieces 1 T. vegetable oil 1 can (28 oz.) diced tomatoes, undrained 1 medium onion, sliced 1 can (4 oz.) whole green chilies, drained 4 medium red potatoes (about 1 lb.), peeled and quartered 4 carrots, cut into 2-in. cubes 2 T. cornstarch 2 T. water In a large resealable plastic bag, combine flour, salt and pepper. Add steak and shake to coat. In a skillet over medium heat, brown steak in oil on both sides. Add tomatoes and onions. Place chilies over meat; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add potatoes and carrots. Cover and simmer for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil, stirring constantly until thickened and bubbly. Nutritional Analysis: One serving (PREPARED w/o salt) equals: 366 calories...427 mg sodium...70 mg cholesterol...30 gm carbohydrate...29 gm protein...14 gm fat ++++Diabetic Exchanges: 3 lean meat...2 vegetables...1-1/2 starch...1 fat. ------------------------------------------------------------------------------------------------ CHOCOLATE PUDDING SUNDAES Microwave...Recipe tested in 850-watt microwave. Serves: 6 2/3 c. sugar 1/4 c. baking cocoa 2 T. cornstarch 1/4 tsp. salt 2-1/4 c. milk 2 T. butter or margarine 1 tsp. vanilla extract 3 c. vanilla ice cream In a microwave-safe bowl, combine sugar, cocoa, cornstarch and salt. Gradually stir in milk until smooth. Microwave, uncovered, on high for 7-10 minutes, stirring every 2 minutes, until sauce comes to a boil. Stir in butter and vanilla. Serve warm over ice cream. Store leftovers in the refrigerator. ------------------------------------------------------------------------------------------------ CHICKEN VEGGIE CASSEROLE Serves: 6 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted 1/2 c. milk 1/4 tsp. dried thyme 1/4 tsp. salt 1/4 tsp. pepper 2 c. diced cooked chicken 1 can (16 oz.) whole kernel corn, drained 2 c. canned cut green beans 2 c. sliced cooked potatoes In a large bowl, combine the first 4 ingredients. Stir in chicken,corn, beans and potatoes. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 400-F for 15 minutes or until heated through. ------------------------------------------------------------------------------------------------------------------------ MOIST CHOCOLATE CAKE Serves: 9 1 c. flour 1 c, sugar 1 c. hot water 1/2 c. baking cocoa 1 tsp. baking powder 1 tsp. baking soda 1 egg 1/4 c. butter or margarine, melted Confectioner's sugar In a mixing bowl, combine the first 6 ingredients. Add egg and butter; mix well. Pour into a greased 8-in. square baking pan. Bake at 350-F for 30-35 minutes or until cake dusts done. Cool. Dust with confectioners' sugar. ---------------------------------------------------------------------------------------------------------------- AFTER THANKSGIVING SALAD Serves: 6 3-1/2 c. diced cooked turkey 4 celery ribs, sliced 4 green onions, sliced 1/2 c. chopped pecans, toasted 1/2 c. chopped sweet red pepper 1/2 c. mayonnaise 1 T. lemon juice 1/4 dill weed or dried tarragon 1/4 tsp. salt 1/8 tsp. pepper Lettuce leaves, optional In a large bowl, combine first 5 ingredients. Combine the next 5 ingredients; stir into the turkey mixture. Refrigerate until serving. Serve on lettuce if desired. ----------------------------------------------------------------------------------------- QUICK CORN CHOWDER Serves: 6 1 bacon strip, diced 1 medium onion, diced 1 can (14-1/2 oz. chicken broth 2 c. water 2 large potatoes, peeled and diced 1/2 tsp. salt 1/4 tsp. pepper 1 can (15 oz.) whole kernel corn 1 c, milk, 'divided' 1/4 c. flour Chopped fresh parsley, optional In a 3-qt. sauce pan, cook bacon until crisp; remove to paper towel to drain. Saute onion in drippings until tender. Add broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add salt and pepper; mix well./ Add corn and 3/4 c. milk. Combine flour and remaining milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes. Garnish with bacon and parsley if desired. -------------------------------------------------------------------------------------------------------- POPOVERS Serves: 6 1 T. shortening 2 eggs 1 c. milk 1 T. butter or margarine, melted 1 c. flour 1/2 tsp. salt Using 1/2 tsp. shortening for each cup, grease the bottom and up the sides of six 6-0z. custard cups or the cups of a popover pan. Place custard cups on a 15-in. x 10-in. baking pan; se aside. In a mixing bowl; beat eggs; blend in milk and butter. Beat in flour and salt until smooth (DO NOT OVERBEAT). Fill cups half full. Bake at 450-F for 15 minutes. Reduce heat to 350-F; bake 30 minutes longer or until very firm. Remove from oven and prick each popover to allow steam to escape. Serve immediately. |
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