I got a good looking recipe from another group I am in - I would like to try
except that
we don’t eat mushrooms in our home… we just don’t like them…. does anyone
have any suggestions as to what we can sub for the mushrooms and still keep it
core / ww (or not … LOL )
Thanks!!
Wanda
Vegetable Stir Fry
Serves: 4 (large portions)
3 cups of thinned slices celery
2 cups of carrots sliced
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Does anyone have a really good recipe for meatloaf …. one that I
could shape to look like hamburgers and the kids would like ……..
Thanks!
Wanda
Ingredients
This Italian favorite gets extra flavor from lemon zest. Adjust the amount
of pepper flakes according to taste and the age of your supply. A newly
opened jar is hot, hot, hot!
Ingredients
2 tablespoons olive oil
2 garlic cloves, pushed through a press
1/4 teaspoon crushed red-pepper flakes
2 pounds broccoli rabe or broccoli, cut into florets, stems peeled and cut
into 1/2" pieces
1/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
Salt
Freshly ground black pepper
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Preparation Time: 20 minutes
Serving Size: 4.5 g
Serves: 14
19 oz can black beans, drained and rinsed
19 oz can dark red kidney beans, drained and rinsed
15 oz can garbanzo beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/3 cup red onion, small chop
1/2 cup celery hearts, small chop
2 Tbsp fresh parsley, chopped
2 Tbsp + 2 tsp SPLENDA® Granular
4 Tbsp lemon juice, fresh
3 Tbsp orange juice
2 Tbsp lime juice
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Makes: 3 servings
Preparation Time: 10 minutes
1/3 cup ground espresso or other dark roast coffee
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 cups water
2 Tbsp SPLENDA® No Calorie Sweetener, Granular
1 Tbsp orange juice
1. COMBINE espresso, cinnamon, and nutmeg in coffee filter in an
electric coffee maker.
2. POUR water into the water receptacle
Yield: 6 servings
Source: "Mr. Food Every Day’s a Holiday Diabetic Cookbook"
2 slices (2 oz) deli ham, coarsely chopped
1/2 cup (2 oz) shredded Swiss cheese
6 boneless, skinless chicken breast halves (about 1 1/2 lb total)
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp Italian bread crumbs
1/8 tsp paprika
Preheat the oven to 350 degrees F.
Coat a 6-cup muffin tin with nonstick cooking spray.
In a small bowl, combine the ham and
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Yield: 4 servings
1 Tbsp butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz) diced tomatoes
1 Tbsp sugar
1 tsp dried thyme
1/8 tsp ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Salt and freshly ground black pepper
3 Tbsp snipped dill, for garnish (optional)
Melt the butter in a small Dutch oven over medium-high heat.
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Yield: 10 servings
Source: "Mr. Food Every Day’s a Holiday Diabetic Cookbook"
1 can (16 oz) solid-pack pure pumpkin
1 pkg (6-serving size) instant sugar-free vanilla pudding mix
1/4 cup low-fat (1%) milk
1 tsp ground cinnamon
2 cups frozen light whipped topping, thawed
In a medium bowl, with an electric beater on medium speed, beat
the pumpkin, pudding mix, milk, and cinnamon until well blended.
Fold in the whipped topping until thoroughly blended, then spoon
into a serving bowl. Cover loosely and chill until ready to serve.
Yield: 16 servings
Source: "Mr. Food Every Day’s a Holiday Diabetic Cookbook"
One 12 to 14 pound turkey
1 tsp salt
1/2 tsp black pepper
2 apples, cored and quartered
1 container (12 oz) frozen apple juice concentrate, thawed
1 can (14 oz) ready-to-use chicken broth
1 1/2 tsp rubbed sage
Preheat the oven to 325 degrees F.
Line a roasting pan with aluminum foil.
Place the turkey in the roasting pan and rub it inside and out
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Yield: 5 servings
Source: "Mr. Food Every Day’s a Holiday Diabetic Cookbook"
4 large cucumbers, peeled, seeded, and chopped
1 container (16 oz) low-fat plain yogurt
1 garlic clove
1 Tbsp chopped fresh dill weed
1 tsp salt
In a blender or a food processor fitted with its metal cutting
blade, puree all the ingredients until smooth, scraping down
the sides of the container as necessary.
Transfer to a large bowl, cover, and chill for at
least 2 hours, or overnight. Serve chilled.
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