From: Taste of Home’s Cooking for 2
Traditional Reuben taste-but without the bread. Sauerkraut fans
will love this hearty, layered casserole shared by Agnes Golian
of Garfield Heights, Ohio. TIP: Round out this meal for two with
dinner rolls and a light fruit dessert.
Servings: 2
Category: Lower Fat
Method: Baked
Prep: 15 min.
Cook: 25 min.
Total: 40 min.
1 can (8 oz) sauerkraut, rinsed and well drained
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From: Taste of Home’s Light & Tasty
Canned baked beans never tasted so good! Mary Nieburger of
Laughlin, Nevada dresses them up in style with sauerkraut,
apple sauce and brown sugar. "These beans are always requested
for the monthly dinners at our senior center," she says.
Servings: 8
Category: Low Fat
Method: Baked
Prep: 5 min.
Cook: 60 min.
Total: 65 min.
2 cans (15 oz each) pork and beans
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From: Taste of Home Cooking for Two
Linda Riederer of Hamburg, New York shares this change-of-pace autumn
side dish. "It’s delicious with pork, and the cranberries add a lovely
dash of color," she notes.
Servings: 2
Category: Lower Fat
Method: Other stovetop
Prep: 15 min.
Cook: 10 min.
Total: 25 min.
1 can (8 oz) sauerkraut, rinsed and squeezed dry
2 Tbsp chopped onion
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Pizza Calzones - Diabetic
A very tasty pizza pocket originally from Company’s Comming Diabetic cooking,
easy and nice to have tucked away in the freezer for lunches. (recipe easily
doubles)
8 servings
45 min 20 min prep
8 ounces ground chicken (or beef or pork)
1 medium onion, chopped (about 1 cup)
2 large garlic cloves, smashed
1 cup grated zucchini (or chopped broccoli)
1 (7 1/2 ounce) can tomato sauce
1/2 teaspoon dried oregano
1 teaspoon dried basil
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Hi,
Does anyone have any recipes cooking with saurkraut..
I just love it…
~TRUDY~
Live simply,Love generously,Care deeply,Speak kindly,Forgive quickly..and
Leave the rest to God……..
1/2 cup sliced mushrooms
2 tablespoons minced shallots
1 tablespoon margarine
1/4 cup dry white wine or fat free chicken broth
1 15 1/2 ounce can artichoke hearts, drained, quartered
1/4 cup chopped chives
1/4 cup chopped pimiento
12 to 16 ounces peeled, deveined shrimp
salt and pepper to taste
chopped parsley, as garnish
Saute mushrooms and shallots in margarine in large skillet until tender; stir in
wine, artichoke hearts, chives and pimiento.
Heat to boiling; reduce heat and simmer, covered, 2 minutes.
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32 servings/Serving size: 1 Tbsp
Jam requires refrigeration and will not keep as long as conventional jam. Use
within 2 weeks.
2 cups blueberries and 2 tsp grated orange peel OR 2 cups fresh peaches, finely
chopped, and 1/2 tsp grated lemon peel, 1/2 tsp grated lime peel, and a few
gratings of fresh nutmeg
1/3 cup sugar
1 to 2 tsp grated citrus peel
1 envelope unflavored gelatin
1 cup water
In a medium saucepan, combine fruit and sugar, crushing fruit slightly (a potato
masher is ideal). Cook slowly 5 minutes, then boil rapidly for 3 minutes,
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Savory Navy Bean Casserole
2 cups dry navy beans, cooked and drained
1 10 ounce can tomato puree
1 cup shredded fat-free Cheddar cheese
1 cup shredded light, reduced-fat mozzarella
2 tablespoons dried oregano
Lightly spray an 8 1/2 x 11-inch casserole dish with cooking spray.
Mix cooked beans with tomato purée, and pour into dish.
Combine cheeses and oregano, and spread on top of beans.
Bake uncovered at 275 degrees for 1 hour.
Makes 8 servings.
Calories 204, Carbohydrates 26 g, Fat 2 g, Cholesterol 7 mg,
Protein 20 g, Fiber 8 g, Sodium 274 mg.
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1/4 cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
3/4 teaspoon dried Italian-style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
1/4 teaspoon onion powder
1 pinch ground black pepper
8 skinless, boneless chicken breast halves, cut into strips
In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice,
oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black
pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for
at least 3 hours, or overnight.
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From Better Homes and Gardens Diabetic Living
1 medium carrot, cut into large chunks
1 medium russet potato, cut into large chunks
1 medium parsnip or turnip, peeled and cut into chunks
1 small onion, cut into wedges
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Cornish game hen or poussin (about 1 1/2 lb)
2 cloves garlic, minced
2 tsp snipped fresh rosemary or 1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/8 tsp ground black pepper
Fresh cranberries (optional)
Fresh rosemary and/or sage leaves (optional)
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