CHICKEN AND CHEDDAR PASTA TOSS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chicken
Cheese Spices
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz No boil pasta ribbons or
No boil lasagna noodles,
Broken
1 8-1/4-oz. frozen mesquite
Chicken tenders or one 9-oz.
Pkg. frozen chopped cooked
Chicken, slightly thawed
3 oz Reduced-fat cheddar or
American cheese, cut into
3/4-inch cubes
1 md Green, yellow, or red sweet
Pepper, cut into strips
1 oz Pepperoni, chopped
1 8-oz. bottle nonfat Italian
Salad dressing
1/8 ts Cracked black pepper
5 c Torn curly endive
1 c Red or yellow cherry
Tomatoes, halved

IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand for 10
minutes, separating the noodles occasionally with a fork. Drain. Rinse with
cold water and drain again. If using chicken tenders, halve them
crosswise.

RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and
pepperoni. Add dressing and black pepper; toss gently to coat. Cover and
chill for 2 hours or overnight. Before serving, add endive and tomatoes;
toss gently to mix.

Makes 6 main-dish servings.

Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg
chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro. Daily Value: 17%
vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro. Daily Value: 17%
vit. A, 31 % vit. C, 16% calcium, 8% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

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EGG DROP AND NOODLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Uncooked Medium Egg Noodles
8 cn Low-sodium chicken broth
-(14 1/2-oz. cans)
2 lg Eggs
4 tb Water
1/2 c Grated Parmesan cheese
1/2 ts Freshly ground black pepper
1 c Frozen chopped spinach
– thawed and drained well
-OR-
1 c -Chopped fresh spinach,
– stems removed
Salt to taste

In a medium saucepan, heat the chicken broth to a
boil. Stir in the egg noodles and cook according to
package directions. Meanwhile, beat the eggs and water
together until blended. Beat in the Parmesan cheese
and pepper.

Stir the spinach into the broth and reheat to boiling.
Pour the egg mixture into the soup slowly while
stirring constantly with a fork. Cook 30 seconds.
Check the seasoning and add salt if desired. Serve hot.

Each serving provides: 120 Calories; 9.1 g Protein;
9.7 g Carbohydrates; 5.2 g Fat; 78.5 mg Cholesterol;
951 mg Sodium. Calories from Fat: 28%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Fresh Fruit Medley

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small Apple — peeled and diced
2 Tablespoons Part-skin ricotta cheese:
12 Medium Size bananas — sliced
1/8 Teaspoon Ground ginger
1 Small Orange — sectioned
1/8 Teaspoon Ground cinnamon
1/2 Cup Seedless grapes
1/2 Teaspoon Pure vanilla extract
1 Tablespoon Frozen orange juice
1/2 Teaspoon Pure vanilla extract — concentrate;
1/4 Cup Low-fat yogurt

Place all fruit in a bowl and mix in frozen orange juice concentrate.
In a blender, combine yogurt, ricotta, ginger, cinnamon and vanilla.
Portion the friut into dessert bowls, top each with yogurt-ricotta sauce
and garnish with a walnut half.

Other fruits may be substituted, such as melon, kiwifruit,
strawberries, blueberries, pears, or pineapple. The fruit medley may
also be served without topping.

Food Exchange per serving: 1 FRUIT EXCHANGE + 1/2 FAT EXCHANGE; CAL:
87; CHO: 2mg; CAR: 17g; PRO: 2g; SOD: 20mg; FAT: 2g;
Source: Light Easy Diabetes Cuisine by Betty Marks Brought to you and
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Flaky pie crust
1 large sweet potato
3 eggs
6 T butter
3/4c sugar
1/2 c. milk
1/2 tsp cinnamon
1 tsp vanilla

Boil sweet potato for 1/2 hr
cool potato, peel and mash with butter
add everything else and mix well
pour/scrape into unbaked pie shell
bake 15 min 400 oven, 30 mins 325 oven

Authentic New England Fish Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Slices fat salt pork (about 1 x 3-inch — (1/4-inch)
1 Piece )
1 Large onion — sliced
2 C. potatoes — diced
1 Lb. frozen haddock (or cod fillets) not
breaded
2 C. water
1 Qt. milk
salt and pepper to taste
2 Tbsp. butter

Cut salt pork into inch pieces, place in kettle simmer
slowly until fat is extracted, add slice onion. Saute until
wilted, add potatoes and water. Place frozen fish on top of
mixture in kettle. Cook slowly breaking up fish with fork as
it thaws. Add more water if necessary as it cooks, but keep to
a minimum. Cook until potatoes are soft, slightly mushy. Add
milk and seasoning, bring almost to a boil, add butter and
serve. (Fresh haddock or cod can not be found in the west).
Clam Chowder: Same as fish chowder, substituting liquid
for 2 cans of Snows Eastern clam pieces for some of the water.
Add clams after potatoes are well cooked, then adding milk as
before. One can of clam pieces and one can of Snows clams may
be used. Snows clams and pieces make excellent substitute for
fresh eastern clams. Serves 4.

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Homemade Mounds Bars2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. light corn syrup
1 (14 oz.) bag coconut
1 (12 oz.) bag chocolate chips
3/4 bar canning wax

Preparation :
Boil syrup for 1 minute. Add coconut and stir. Let sit for 2
hours. Wet hands and form into balls. Freeze. Then melt chocolate
chips and wax together and dip coconut balls into mixture. Place on
greased cookie sheet.

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Monster Munch

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Dry roast peanuts — unsalt
1/3 Cup Butter or margerine
1 Pound Marshmallows
1/2 Cup Peanut butter
3 Cups Puffed rice cereal
1 Cup Apricots — chopped
1 Cup Raisins

In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave
safe 13×9", melt butter and marshmallows on high for 2 minutes. Stir; add
peanut butter cook on high 2 minutes longer. Stir until well blended, add
cereal mixture to dish and toss until well coated. Working quickly with greased
hand, form into balls, using about 1/2 C mixture, per ball. If mixture begins
to harden, cook on high for 30 seconds, or until softened. If desired , mixture
may be spread in unbuttered 13×9″ dish and cooled and cut into bars.
Makes 1 dozen balls or 2 dozen bars, This is very similar to the Rice Krispie
treats, but with the apricots and raisins it definitely gives it a fall look. I
saw another idea of putting the mixture into cookie cutters, and letting it
cool there so the shapes could be pumpkins, witches, etc. With a little gel
piping they would be great.

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Ripe Peach Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Ripe peaches, unpeeled,
Washed, and dried
2 ts Fresh lemon juice
2/3 c Apricot jam
Unsweetened whipping cream,
Very lightly whipped
1 Graham Cracker Crust

Cut the peaches into 1/2″ thick wedges and toss in the lemon juice.
Arrange peach slices, with the skin side up, deeply overlapping and
nearly standing upright, in a swirl pattern in the crust. Heat jam
over low heat just to melt; strain and spoon over the peaches, making
sure all are coated. Serve at once. Pass the whipped cream.
Recipe shared by Deborah Kuhnen, Mississauga, Ontario, Canada.

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AFRICAN GREEN PEPPER AND SPINACH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables African

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
1 md Green pepper — chopped
1 tb Oil
1 md Tomato — chopped
1 lb Fresh spinach — stems removed
3/4 ts Salt
1/8 ts Pepper
1/4 c Peanut butter

Cook and stir onion and green pepper in oil in 3-quart saucepan until onion
is tender. Add tomato and spinach. Cover and simmer until spinach is
tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just
until hot.

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

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Title: Chocodiles
Categories: Cookies
Yield: 40 servings

1 1/4 c Brown sugar; firmly packed
1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 ts Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 ts Salt
Topping:
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe

Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 350F.In large bowl, combine all cookie ingredients
except flour and salt; blend well. Stir in flour and salt; mix well.
Press dough into ungreased square cake pan. Bake 15 to 20 minutes
till lightly golden brown. Cool slightly.
In medium saucepan, melt chocolate chips over low heat. Stir in 1/2
cup peanut butter and corn flakes. Spread over slightly cooled base.
Cool slightly and cut into bars.

from the Toronto Star

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