tag:blogger.com,1999:blog-73057130128493227862024-03-18T04:42:53.691-07:00Diabetic Enjoying FoodLinda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.comBlogger1534125tag:blogger.com,1999:blog-7305713012849322786.post-11496177524296365892024-03-18T04:41:00.000-07:002024-03-18T04:41:52.217-07:00 SPINACH AND MUSHROOMS<p><br /></p><div class="post-header" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-4804937422062005071" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div style="font-family: Times, "Times New Roman", serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">2 tbsp olive or coconut oil</span></div><div class="post-body entry-content" id="post-body-6091500782194703122" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;">1/2 lb sliced fresh mushrooms<br />2 garlic cloves, minced<br />2 lb fresh baby spinach leaves<br />1/4 tsp salt<br />1/4 tsp freshly ground black pepper<br />1/3 cup grated Parmesan cheese<br /><br />Heat the oil in a large skillet over medium to medium-high heat. Add the mushrooms and garlic to the skillet and cook, stirring, until mushrooms are tender.<br /><br />Add the spinach to the skillet and cook, stirring, over medium heat for 4 to 5 minutes until the spinach has wilted but color is still bright.<br /><br />Stir in the salt and pepper.<br /><br />Sprinkle cheese overall.</span></div><div class="post-body entry-content" id="post-body-6091500782194703122" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: black; margin-left: 1em; margin-right: 1em;"><a href="https://1.bp.blogspot.com/-mQzCzc1TaCc/VBnkoksZBGI/AAAAAAAAW7o/JreaHm0T5sI/s1600/spinach%2Bmushrooms%2B004.JPG" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="178" src="https://1.bp.blogspot.com/-mQzCzc1TaCc/VBnkoksZBGI/AAAAAAAAW7o/JreaHm0T5sI/w320-h178/spinach%2Bmushrooms%2B004.JPG" style="border: none; padding: 8px; position: relative;" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-size: xx-small;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-58044625958399386622024-03-17T16:55:00.000-07:002024-03-17T16:55:32.029-07:00CHICKEN SALAD WITH WILD RICE & TARRAGON VINAIGRETTE<p><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Did you know that wild rice is not actually rice? It is the seed of a certain marsh plant and is full of nutrients. It is considered a good source of plant protein.</span></p><div class="post-body entry-content" id="post-body-2371014084345548644" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; width: 530px;"><div style="font-family: Times, "Times New Roman", serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">1/2 cup uncooked wild rice</span></div><div class="post-body entry-content" id="post-body-7235563901773606144" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white; font-size: 13px;">2 cups chopped cooked chicken breasts<br />1/2 cup thinly sliced green onions<br />1/2 cup chopped celery<br />1/2 cup chopped toasted, blanched almonds<br />Tarragon Vinaigrette (recipe below)<br />1 cup loosely packed watercress leaves (or other salad greens)<br /><br />Rinse rice in a fine mesh strainer.<br /><br />Bring 1 1/2 cup salted water to a boil over medium-high heat in a small saucepan. Stir rice into boiling water and return to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 40 to 50 minutes or until tender; drain and rinse under cold water then drain again.<br /><br />Stir together the chicken, onions, celery, almonds and rice in a large bowl until well combined. Drizzle vinaigrette (amount to suit taste) over all; toss to coat.<br /><br />Chill chicken salad for an hour before tossing with the greens to serve.<br /><br />Yield: 4 to 6 servings.<br /><br />Tarragon Vinaigrette:<br />1/2 cup olive oil<br />1/4 cup white vinegar<br />1 tbsp chopped fresh tarragon<br />1 tsp kosher salt<br />1/2 tsp freshly ground black pepper<br /><br />In a small bowl, slowly add the oil to the vinegar, whisking constantly until smooth. Whisk in the tarragon, salt, and pepper.<br /><br />Yield: Approximately 3/4 cup</span><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><a href="https://3.bp.blogspot.com/-7wxEeK0nov8/U_abJHQOCmI/AAAAAAAAWYY/_lvaPbM3SSI/s1600/chicken%2Brice%2Bsalad%2B002.JPG" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="background-color: white; color: black;"><img border="0" height="178" src="https://3.bp.blogspot.com/-7wxEeK0nov8/U_abJHQOCmI/AAAAAAAAWYY/_lvaPbM3SSI/w320-h178/chicken%2Brice%2Bsalad%2B002.JPG" style="border: none; padding: 8px; position: relative;" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-65840140212235499152024-03-16T06:32:00.000-07:002024-03-16T06:32:28.083-07:00LIME SHERBET PUNCH<p><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="color: #444444;">1/2 gallon sugar-free lime sherbet</span></span></p><div class="post-body entry-content" id="post-body-7231807454131544038" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-1517449657973736345" itemprop="description articleBody" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; width: 530px;"><span style="background-color: white; color: #666666; font-size: 13px;">1 (2 liter each) bottles diet 7 UP, chilled<br />1 (2 liter) bottle diet ginger ale, chilled<br /><br />Combine the 7 UP and ginger ale; stir in the sherbet. Serve in a large punch bowl.<br /><br />Yield: Approximately 40 punch cup servings<br /></span><div class="separator" style="clear: both; color: #666666; font-size: 13px; text-align: center;"><a href="https://1.bp.blogspot.com/-SxpZ7q_RY-w/Xl6TAXWk2iI/AAAAAAAA1vY/rOAxoV1t0XUOJaWocmnO5L1HW_XKKXGjQCLcBGAsYHQ/s1600/lime%2Bpunch%2B%25282%2529.jpg" imageanchor="1" style="background-color: white; color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="253" data-original-width="269" height="188" src="https://1.bp.blogspot.com/-SxpZ7q_RY-w/Xl6TAXWk2iI/AAAAAAAA1vY/rOAxoV1t0XUOJaWocmnO5L1HW_XKKXGjQCLcBGAsYHQ/s200/lime%2Bpunch%2B%25282%2529.jpg" style="border: none; padding: 8px; position: relative;" width="200" /></a></div><div class="separator" style="clear: both; color: #666666; font-size: 13px; text-align: center;"><span style="background-color: white; font-size: xx-small;">file photo for reference</span></div><div><span style="font-size: xx-small;"><br /></span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-91038148683385830582024-03-15T05:59:00.000-07:002024-03-15T05:59:34.402-07:00 LEMON CHICKEN PICCATA<p><br /></p><div class="post-header" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-4350134793649072402" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div style="font-family: Times, "Times New Roman", serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; font-size: 13px;">3 large lemons</span></div><div class="post-body entry-content" id="post-body-7158451696694325805" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;">4 (1 lb total) boneless skinless chicken breast halves<br />1/4 cup mayonnaise<br />3/4 cup Ritz-type cracker crumbs (or your favorite low-carb crackers)<br />2 tbsp olive or coconut oil<br />2 tsp chopped fresh parsley<br />1/2 cup chicken broth<br />1 tbsp butter<br /><br />Cut 1 lemon in half and then cut 4 thin slices from one of the halves; set aside. Squeeze the juice from the remaining lemons.<br /><br />Coat the chicken with the mayonnaise then coat with the cracker crumbs.<br /><br />Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side. Chicken should be golden brown on both sides and cooked through. Transfer to a platter and cover to keep warm.<br /><br />Using a paper towel, wipe up any crumbs from the skillet; add the lemon juice and broth to the skillet. Cook mixture on medium-high for 6 to 8 minutes or until slightly reduced; stir occasionally during cooking. Add the butter and the reserved lemon slices; cook and stir over low heat for 3 to 4 minutes until butter is melted and lemons are heated through.<br /><br />To serve, pour the sauce over the chicken and sprinkle with the chopped parsley.<br /></span><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: black; margin-left: 1em; margin-right: 1em;"><a href="https://2.bp.blogspot.com/-epeA4AjHtbc/VBhPgEnajwI/AAAAAAAAW58/LpFzjIOO3OI/s1600/lemon%2Bchicken%2Bpiccata.jpg" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="132" src="https://2.bp.blogspot.com/-epeA4AjHtbc/VBhPgEnajwI/AAAAAAAAW58/LpFzjIOO3OI/s200/lemon%2Bchicken%2Bpiccata.jpg" style="border: none; padding: 8px; position: relative;" width="200" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-size: xx-small;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-25264805171803735572024-03-14T06:20:00.000-07:002024-03-14T06:20:43.586-07:00 PORK CHOPS WITH GRILLED PEACHES AND ARUGULA<p><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">My version of a recipe from Diabetic Living.</span></p><div class="post-body entry-content" id="post-body-9073570637612945529" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><span style="background-color: white;">2 (1/2" thick) bone-in pork chops<br />1/4 tsp salt<br />1/2 tsp ground black pepper<br />dash of garlic powder<br />2 small peaches, halved and pitted<br />4 (1/2") slices baguette, optional<br />3 cups arugula<br />1 tbsp balsamic glaze<br />1-oz feta cheese, crumbled<br /><br />Preheat a grill to medium high.<br /><br />Season pork chops with salt, pepper, and garlic. Place chops over direct heat on grill, cover and grill, turning once, until done (about 6 to 8 minutes - meat thermometer should read 145 degrees to be done)<br /><br />Grill peaches, cut side down, rotating once halfway through, until charred (about 3 minutes).<br /><br />Grill bread slices, if using, until marks form.<br /><br />When you can handle the peach halves, cut each half into thirds.<br /><br />Line plates with arugula and top with the peaches and pork chops. Drizzle with balsamic glaze and top with the cheese. Serve with the bread, if using.<br /><br />Yield: 2 servings<br />Per serving: Calories 377, Carbs 31 g (3 g fiber, 15 g sugar, mostly natural from peaches), Fat 11g, 5 g sat, 37 g protein<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hQ51xHcfImI/XjIZKhLt5rI/AAAAAAAA1lA/SisVXRQetZYzRXbBczYBFCTmzvk_3PvkACLcBGAsYHQ/s1600/pc.jpg" imageanchor="1" style="background-color: white; color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="401" data-original-width="401" height="200" src="https://1.bp.blogspot.com/-hQ51xHcfImI/XjIZKhLt5rI/AAAAAAAA1lA/SisVXRQetZYzRXbBczYBFCTmzvk_3PvkACLcBGAsYHQ/s200/pc.jpg" style="border: none; padding: 8px; position: relative;" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-size: xx-small;">Eating Well Photo</span></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-21292454971702177802024-03-13T06:22:00.000-07:002024-03-13T06:22:57.815-07:00 SOUTHWESTERN BEEF & BEAN BURGER WRAPS<p><span style="background-color: white; font-family: Times, "Times New Roman", serif;"><span style="color: #444444;">I got this recipe several years ago from Diabetic Connect. Personally, I would use every opportunity to cut back on sodium.</span></span></p><div class="post-body entry-content" id="post-body-2054815387938815965" itemprop="description articleBody" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-4963930312432805247" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;"><span style="color: #444444;"><br /></span></span><ul style="font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px 25px; padding: 0px;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">12 ounces 93%-lean ground beef</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">1 cup refried beans</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">1/2 cup chopped fresh cilantro</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">1 tablespoon chopped pickled jalapenos</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">1 avocado, peeled and pitted</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">1/2 cup prepared salsa</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">1/8 teaspoon garlic powder</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">4 whole-wheat tortillas, warmed (see Tip)</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">2 cups shredded romaine lettuce</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">1/2 cup shredded pepper Jack cheese</span></span></div></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">1 lime, cut into 4 wedges</span></span></div></li></ul><div><ol style="font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 10px 25px; padding: 0px;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.</span></span></div></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not over mix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.</span></span></div></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.</span></span></div></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.</span></span></div></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;">Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.</span></span></div></li></ol><div style="font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #444444;"><strong>Tip:</strong> To warm tortillas: Wrap in foil; bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.</span></span></div><ul class="details" style="font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px 25px; padding: 0px;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;"><span style="color: #444444;">Calories - 455</span></span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;"><span style="color: #444444;">Carbohydrates - 42g</span></span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;"><span style="color: #444444;">Saturated Fat - 6g</span></span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;"><span style="color: #444444;">Protein - 28g</span></span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;"><span style="color: #444444;">Sodium - 716mg</span></span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;"><span style="color: #444444;">Dietary Fiber - 9g</span></span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;"><span style="color: #444444;">This is a good carb/protein ratio for diabetics. Diabetics should have at least 1/3 as many proteins as carbs. This exceeds that amount.</span></span></li></ul><div class="separator" style="clear: both; color: #666666; text-align: center;"><a href="https://3.bp.blogspot.com/-RTNbpCmFvsg/VA-u8ltCRYI/AAAAAAAAWt0/F2thNIahuK0/s1600/wrap.jpg" imageanchor="1" style="background-color: white; color: #4d469c; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="168" src="https://3.bp.blogspot.com/-RTNbpCmFvsg/VA-u8ltCRYI/AAAAAAAAWt0/F2thNIahuK0/s200/wrap.jpg" style="border: none; padding: 8px; position: relative;" width="200" /></a></div></div><div class="separator" style="clear: both; color: #666666; text-align: center;"><span style="background-color: white;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-87409990239519984472024-03-12T05:48:00.000-07:002024-03-12T05:48:01.650-07:00VANILLA MOUSSE CHEESECAKE<p><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Now that I am diabetic, I am always reworking recipes to come up with diabetic versions. This is one such project. As I always say, this is a dessert and should be treated as such. Save for special occasions or occasions where you will be sharing with family and friends. And only 1 slice per day!</span></p><div class="post-body entry-content" id="post-body-8671660447737954137" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-8304826174123312528" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><div><span style="background-color: white;">Preheat oven to 325 degrees.</span></div><div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">1 1/2 cups sugar-free vanilla wafer crumbs</span></div><div><span style="background-color: white;">2 tbsp butter, melted</span></div><div><span style="background-color: white;">1 tbsp coconut oil, melted</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Mix the crumbs, butter and oil together and press onto the bottom of a 9-inch springform pan.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">1 pkg (8-oz) cream cheese, softened</span></div><div><span style="background-color: white;">3 pkg (8-oz each) reduced-fat cream cheese</span></div><div><span style="background-color: white;">1 cup Splenda or Stevia granular, divided</span></div><div><span style="background-color: white;">1 tbsp + 1 tsp vanilla extract, divided</span></div><div><span style="background-color: white;">3 large eggs</span></div><div><span style="background-color: white;">1 carton (8-oz) sugar-free frozen whipped topping, thawed</span></div><div><span style="background-color: white;">Fresh berries for garnish, if desired</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Beat the cream cheese with 2 of the reduced fat cream cheese, 3/4 cup of the Splenda, and 1 tablespoon of the vanilla extract until mixture is well blended. Add the eggs, one at a time, mixing on low speed after each, just until blended. Pour mixture over the crust.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Bake cheesecake 50 to 55 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake, cool completely in the pan.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Beat the remaining reduced-fat cream cheese, remaining Splenda, and the teaspoon of vanilla extract in a large bowl until well blended. Whisk in the thawed whipped topping. Spread the mixture over the cheesecake.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Refrigerate for at least 4 hours before removing the rim of pan to slice and serve cake. Garnish with the fresh berries, if desired.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Yield: 10 servings</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: black; margin-left: 1em; margin-right: 1em;"><a href="https://4.bp.blogspot.com/-jYXRmDYHSIs/VAjAoKzPN2I/AAAAAAAAWq0/zCVw6YxpgEY/s1600/Philadelphia-Vanilla-Mousse-Cheesecake-25081B.jpg" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="211" src="https://4.bp.blogspot.com/-jYXRmDYHSIs/VAjAoKzPN2I/AAAAAAAAWq0/zCVw6YxpgEY/w320-h211/Philadelphia-Vanilla-Mousse-Cheesecake-25081B.jpg" style="border: none; padding: 8px; position: relative;" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-size: xx-small;">file photo</span></div></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-16418301689643046852024-03-11T04:59:00.000-07:002024-03-11T04:59:14.909-07:00 GRILLED PORK CHOPS WITH BASIL-GARLIC RUB<p><br /></p><div class="post-header" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-6610714601337700058" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div style="font-family: Times, "Times New Roman", serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">4 bone-in rib pork chops, 3/4-inch thick</span></div><div class="post-body entry-content" id="post-body-1366655979336574419" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;">2 garlic cloves, peeled<br />1 cup fresh basil leaves, packed<br />2 tbsp lemon juice<br />2 tbsp extra-virgin olive oil<br />1 tsp sea salt<br />1/2 tsp freshly ground black pepper<br /><br />With food processor running, drop garlic through the feed tube to mince. Stop machine and add the basil; process until chopped. Add the juice, oil, salt and pepper; process to make a thin, wet rub.<br /><br />Spread the basil-garlic mixture on both sides of the pork chops; let stand 15 to 30 minutes.<br /><br />Prepare grill to a medium-hot fire. Brush grate with oil and grill the pork chops over direct heat, turning once, until of desired doneness. Internal temperature should reach at least 145 degrees.<br /><br />Allow chops to stand for 3-4 minutes before serving.</span><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: black; margin-left: 1em; margin-right: 1em;"><a href="https://4.bp.blogspot.com/-utFjht7s6PA/VATEYmILLiI/AAAAAAAAWmQ/9pxJLOpAUpo/s1600/grilled-pork-chops-with-basil-garlic-rub-28800003rca-ss.jpg" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="320" src="https://4.bp.blogspot.com/-utFjht7s6PA/VATEYmILLiI/AAAAAAAAWmQ/9pxJLOpAUpo/w320-h320/grilled-pork-chops-with-basil-garlic-rub-28800003rca-ss.jpg" style="border: none; padding: 8px; position: relative;" width="320" /></a></span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-91621898032007677972024-03-10T13:55:00.000-07:002024-03-10T13:55:59.667-07:00SPICED GRANNY SMITH APPLES <p><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">1/2 cup butter (or 1/4 cup canola oil and 1/4 cup butter)</span></p><div class="post-body entry-content" id="post-body-6277286002473012346" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-4722302840437835086" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white; font-size: 13px;">8 large Granny Smith apples, peeled, cored, sliced<br />1 1/4 cups Splenda granular<br />1 1/2 tsp ground cinnamon<br />1/2 tsp ground nutmeg<br /><br />Melt butter (or butter in oil) in a large skillet over medium-high heat.<br /><br />Add the apples, Splenda, cinnamon, and nutmeg to the apples and saute 15 to 20 minutes or until the apples are tender.</span><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><a href="https://1.bp.blogspot.com/--EqsrIF3zs0/U_6UdVktz7I/AAAAAAAAWew/VcbsTsdJE9c/s1600/spiced%2Bapples.jpg" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="background-color: white; color: black;"><img border="0" height="213" src="https://1.bp.blogspot.com/--EqsrIF3zs0/U_6UdVktz7I/AAAAAAAAWew/VcbsTsdJE9c/w320-h213/spiced%2Bapples.jpg" style="border: none; padding: 8px; position: relative;" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-37991235053889049102024-03-09T06:15:00.000-08:002024-03-09T06:15:25.760-08:00 CHERRY ANGEL CREAM CAKE<p><br /></p><div class="post-header" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-5059546564917732397" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><span style="background-color: white;">1 (10-12-oz) prepared sugar-free angel food cake<br />14-oz diabetic sweetened condensed milk*<br />1 cup cold water<br />1 tsp almond extract<br />1 pkg (4-serving size) instant sugar-free vanilla pudding mix<br />2 cups whipping cream, whipped<br />2 cans (21-oz each) Splenda-sweetened cherry pie filling<br /><br />Cut cake into 1/4-inch slices; arrange half on the bottom of a 13x9-inch baking dish.<br /><br />In a large mixer bowl, combine sweetened condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.<br /><br />Fold the whipped cream into the chilled mixture.<br /><br />Spread half the cream mixture over the cake pieces in dish. Top with 1 can of the pie filling. Repeat the process.<br /><br />Chill at least 4 hours or until set. To serve, cut into squares.<br /><br />Leftovers must be covered and refrigerated.<br /><br />*The recipe is on this blog.<br /><br />Remember this is dessert and should be treated as such. Share with others so you aren't tempted to overindulge. This is a great recipe for pitch-ins or large family meals, etc.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FTqMotGx_Nc/Xij1WEgZO6I/AAAAAAAA1hE/Fbu4NQfbrBUOKUgbC-IYe24KDEddDKhTACLcBGAsYHQ/s1600/angel%2Bcake.png" style="background-color: white; color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="419" data-original-width="436" height="191" src="https://1.bp.blogspot.com/-FTqMotGx_Nc/Xij1WEgZO6I/AAAAAAAA1hE/Fbu4NQfbrBUOKUgbC-IYe24KDEddDKhTACLcBGAsYHQ/s200/angel%2Bcake.png" style="border: none; padding: 8px; position: relative;" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;">file photo of this recipe</span></div><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-88100720388632859132024-03-06T05:34:00.000-08:002024-03-06T05:34:12.802-08:00CHILI-GARLIC ROASTED SWEET POTATOES<p><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">This is a recipe I got from Eating Well a few years ago. The note about the pepper is mine.</span></p><div class="post-body entry-content" id="post-body-4412849317631227929" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-7686714105076035491" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><ul class="spx_inspected_extr spx_global" style="background-color: white; font-family: Georgia; line-height: 22px; list-style: none; margin: 0px; padding: 0px;"><li class="spx_inspected_extr spx_global" style="background-color: transparent; background-image: url("https://lh5.googleusercontent.com/proxy/Zh3vb5im-BPmc_a1KczhMiNPeRUb5ZiqXU_ksCFFhKzsGuEuU-yFePpalKmJ_vQFvko5Ka3_lJuGYY0jTLoVJiuiXjsZ4ErS5YLrPyEgpbSeT0b0FGxg8Z1k7spLAvu7Z_QiQKP0u96tXf32pIE=s0-d"); background-position: 0px 12px; background-repeat: no-repeat; border: none; list-style: none; margin: 0px; padding: 0px 0px 0px 12px;">1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces</li><li class="spx_inspected_extr spx_global" style="background-color: transparent; background-image: url("https://lh5.googleusercontent.com/proxy/Zh3vb5im-BPmc_a1KczhMiNPeRUb5ZiqXU_ksCFFhKzsGuEuU-yFePpalKmJ_vQFvko5Ka3_lJuGYY0jTLoVJiuiXjsZ4ErS5YLrPyEgpbSeT0b0FGxg8Z1k7spLAvu7Z_QiQKP0u96tXf32pIE=s0-d"); background-position: 0px 12px; background-repeat: no-repeat; border: none; list-style: none; margin: 0px; padding: 0px 0px 0px 12px;">4 teaspoons extra-virgin olive oil or canola oil</li><li class="spx_inspected_extr spx_global" style="background-color: transparent; background-image: url("https://lh5.googleusercontent.com/proxy/Zh3vb5im-BPmc_a1KczhMiNPeRUb5ZiqXU_ksCFFhKzsGuEuU-yFePpalKmJ_vQFvko5Ka3_lJuGYY0jTLoVJiuiXjsZ4ErS5YLrPyEgpbSeT0b0FGxg8Z1k7spLAvu7Z_QiQKP0u96tXf32pIE=s0-d"); background-position: 0px 12px; background-repeat: no-repeat; border: none; list-style: none; margin: 0px; padding: 0px 0px 0px 12px;">1 tablespoon chile-garlic sauce (see Note)</li><li class="spx_inspected_extr spx_global" style="background-color: transparent; background-image: url("https://lh5.googleusercontent.com/proxy/Zh3vb5im-BPmc_a1KczhMiNPeRUb5ZiqXU_ksCFFhKzsGuEuU-yFePpalKmJ_vQFvko5Ka3_lJuGYY0jTLoVJiuiXjsZ4ErS5YLrPyEgpbSeT0b0FGxg8Z1k7spLAvu7Z_QiQKP0u96tXf32pIE=s0-d"); background-position: 0px 12px; background-repeat: no-repeat; border: none; list-style: none; margin: 0px; padding: 0px 0px 0px 12px;">1 tablespoon reduced-sodium soy sauce</li><li class="spx_inspected_extr spx_global" style="background-color: transparent; background-image: url("https://lh5.googleusercontent.com/proxy/Zh3vb5im-BPmc_a1KczhMiNPeRUb5ZiqXU_ksCFFhKzsGuEuU-yFePpalKmJ_vQFvko5Ka3_lJuGYY0jTLoVJiuiXjsZ4ErS5YLrPyEgpbSeT0b0FGxg8Z1k7spLAvu7Z_QiQKP0u96tXf32pIE=s0-d"); background-position: 0px 12px; background-repeat: no-repeat; border: none; list-style: none; margin: 0px; padding: 0px 0px 0px 12px;">1/8 teaspoon ground white pepper (note- I use freshly ground black pepper)</li></ul><div><div class="fL recipeSectionBody" style="background-color: white; float: left; font-family: Georgia; line-height: 22px; padding-top: 15px;"><div class="fL prepStepNumbers" style="float: left; font-size: 31px; left: -45px; text-align: center; width: 20px;">1</div><div class="fL" id="prepStepsDiv" style="float: left; margin-left: 15px; width: 400px;">Position rack in lower third of oven; preheat to 450°F.</div></div><div class="fL recipeSectionBody" style="background-color: white; float: left; font-family: Georgia; line-height: 22px; padding-top: 15px;"><div class="fL prepStepNumbers" style="float: left; font-size: 31px; left: -45px; text-align: center; width: 20px;">2</div><div class="fL" id="prepStepsDiv" style="float: left; margin-left: 15px; width: 400px;">Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture.</div></div><div class="fL recipeSectionBody" style="background-color: white; float: left; font-family: Georgia; line-height: 22px; padding-top: 15px;"><div class="fL prepStepNumbers" style="float: left; font-size: 31px; left: -45px; text-align: center; width: 20px;">3</div><div class="fL" id="prepStepsDiv" style="float: left; margin-left: 15px; width: 400px;">Spread the potatoes evenly on a rimmed baking sheet.</div></div><div class="fL recipeSectionBody" style="background-color: white; float: left; font-family: Georgia; line-height: 22px; padding-top: 15px;"><div class="fL prepStepNumbers" style="float: left; font-size: 31px; left: -45px; text-align: center; width: 20px;">4</div><div class="fL" id="prepStepsDiv" style="float: left; margin-left: 15px; width: 400px;">Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.</div><div class="fL" id="prepStepsDiv" style="float: left; margin-left: 15px; width: 400px;"><br /></div><div class="fL" id="prepStepsDiv" style="float: left; margin-left: 15px; width: 400px;">Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZnPULi_WnpI/U_t_37cRiQI/AAAAAAAAWaE/HzMN0rP1Mg4/s1600/Sweet%2Bpotatoes.JPG" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="color: black;"><img border="0" height="200" src="https://1.bp.blogspot.com/-ZnPULi_WnpI/U_t_37cRiQI/AAAAAAAAWaE/HzMN0rP1Mg4/s200/Sweet%2Bpotatoes.JPG" style="border: none; padding: 8px; position: relative;" width="200" /></span></a></div><div class="separator" style="clear: both; text-align: center;">Note: Sweet potatoes are recommended over Irish or white potatoes for diabetics.</div></div></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-46032942522266858272024-03-05T05:21:00.000-08:002024-03-05T05:21:21.588-08:00 PEPPERMINT BROWNIE DESSERT<p><br /></p><div class="post-header" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-1005771695351286358" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div style="font-family: Times, "Times New Roman", serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">Brownie:</span></div><div class="post-body entry-content" id="post-body-3332345586071786091" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;">1 box sugar-free brownie mix<br />1/2 cup canola oil<br />1/4 cup water<br />2 eggs<br /><br />Preheat oven to 350 degrees.<br />Line a 9 x 13-inch baking pan with foil allowing some to hang over on the ends; spray the bottom only with nonstick cooking spray; set aside.<br /><br />Prepare brownie mix as directed on the package using the ingredients listed above. Spread the batter into the prepared pan.<br /><br />Bake brownie at 350 degrees for 28 to 30 minutes. Be careful not to overbake! Remove from oven and allow to cool in the pan on a wire rack for 1 hour.<br /><br />Topping:<br />2 cups whipping cream<br />1 envelope unflavored gelatin<br />1 cup crushed peppermint sugar-free candies<br />24 peppermint candies for garnish<br />mint leaves for garnish, optional<br /><br />While the brownie layer is cooling, place 1/2 cup of the whipping cream in a small saucepan. Sprinkle the gelatin over the cream; let stand 5 minutes to soften. Heat over low heat for 2 to 3 minutes until gelatin has completely dissolved, stirring often. Remove from the heat. Stir in half of the crushed candies. Allow to cool 20 to 25 minutes or until lukewarm, stirring occasionally. Most, but not all, of the candy will melt.<br /><br />Beat the remaining 1 1/2 cups of the whipping cream in a large bow until stiff peaks form. Fold in the remaining crushed candies. Working very quickly, stir 1/4 of the mixture into the gelatin mixture. Fold gelatin mixture into the remaining whipped cream until blended.<br /><br />Spread the whipped topping over the cooled brownies. Cover and refrigerate for 1 hour or more before serving.<br /><br />To serve, using the foil, lift the brownie from the pan and cut into 24 squares. Top each square with a peppermint candy and mint leaves, if using.</span></div><div class="post-body entry-content" id="post-body-3332345586071786091" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><br /><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: black; margin-left: 1em; margin-right: 1em;"><a href="https://4.bp.blogspot.com/-zWxEWFlAQk8/U_OcJBvKcQI/AAAAAAAAWVQ/zohCcn6C7Sw/s1600/peppermint%2Bbrownie%2Bdessert%2B002.JPG" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="178" src="https://4.bp.blogspot.com/-zWxEWFlAQk8/U_OcJBvKcQI/AAAAAAAAWVQ/zohCcn6C7Sw/w320-h178/peppermint%2Bbrownie%2Bdessert%2B002.JPG" style="border: none; padding: 8px; position: relative;" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-size: xx-small;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-84378593285832992024-03-03T15:32:00.000-08:002024-03-03T15:32:31.758-08:00 CHILI MEATLOAF<p><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="color: #444444;">1 cup tomato sauce, divided</span></span></p><div class="post-body entry-content" id="post-body-3737870860713242602" itemprop="description articleBody" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-4790220617153387032" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;"><span style="color: #444444;">3 tbsp Splenda granulated or equivalent amount of your favorite sweetener<br />2 tsp prepared yellow mustard<br />1 1/2 tsp chili powder, divided<br />1 tbsp dried onion flakes<br />1 tbsp dried parsley flakes<br />1/2 tsp salt</span></span></div><div class="post-body entry-content" id="post-body-4790220617153387032" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;"><span style="color: #444444;">1 lb extra-lean ground beef (or turkey)<br />1/4 cup Italian seasoned bread crumbs<br /><br />Preheat oven to 350 degrees.<br />Spray a 9-inch loaf pan with nonstick cooking spray; set aside.<br /><br />Mix 1/3 cup of the tomato sauce, 2 tablespoons Splenda, mustard, 1 teaspoon of the chili powder, onion flakes, parsley flakes and salt together in a large mixing bowl. Add the meat and bread crumbs; stir together well.<br /><br />Shape mixture into a loaf and fit into the prepared pan.<br /><br />In a small bowl, mix the remaining tomato sauce, chili powder, and Splenda together. Spoon mixture over the top of the meatloaf.<br /><br />Bake at 350 degrees 55 to 60 minutes. Remove from oven and cool on a wire rack for at least 5 minutes before slicing.</span><br /></span><div class="separator" style="clear: both; color: #666666; text-align: center;"><a href="https://1.bp.blogspot.com/-O8F7Yp_xWMc/U-1WWHKPdcI/AAAAAAAAWOg/V1SzP4azEPs/s1600/chili%2Bmeatloaf%2B003.JPG" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="background-color: white; color: black;"><img border="0" height="178" src="https://1.bp.blogspot.com/-O8F7Yp_xWMc/U-1WWHKPdcI/AAAAAAAAWOg/V1SzP4azEPs/w320-h178/chili%2Bmeatloaf%2B003.JPG" style="border: none; padding: 8px; position: relative;" width="320" /></span></a></div><div class="separator" style="clear: both; color: #666666; text-align: center;">file photo</div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-24608523779762057042024-03-02T05:47:00.000-08:002024-03-02T05:47:33.421-08:00 CITRUS-GLAZED CHICKEN ALMONDINE<p><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">4 boneless, skinless chicken breasts</span></p><div class="post-body entry-content" id="post-body-883509216478958710" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-5955071028240497484" itemprop="description articleBody" style="font-size: 13px; line-height: 1.4; width: 530px;"><span style="background-color: white;">2 1/2 tbsp orange juice concentrate, thawed<br />2 tbsp fresh lime juice<br />1/2 cup chicken broth<br />3 tbsp Splenda Granulated (or equal amount your favorite sweetener)<br />1 1/2 tsp cornstarch<br />1 tbsp unsalted butter<br />1 tbsp fresh chives, chopped<br />1 tbsp fresh parsley, stemmed, chopped<br />1/4 cup sliced almonds, toasted<br /><br />Preheat oven to 425 degrees.<br /><br />Place chicken on a foil-lined baking sheet and brush with 1 tablespoon of the orange concentrate.<br /><br />Bake chicken 15 to 20 minutes or until cooked through.<br /><br />In a small saucepan, combine the remaining orange concentrate, lemon juice, and chicken broth.<br /><br />Blend the Splenda and cornstarch together in a cup or small bowl; stir into the broth mixture. Cook over medium-high heat until bubbly then simmer 8 to 10 minutes or until slightly thickened. Remove from heat.<br /><br />Whisk the butter into the sauce; add chives and parsley.<br /><br />To serve, pour sauce over the chicken and sprinkle the almonds overall.<br /><br />Yield: 4 servings<br />Per serving: Approximately 230 calories, 9 g carbs, 28 g protein, 5 g sugar (from the juices)</span></div><div class="post-body entry-content" id="post-body-5955071028240497484" itemprop="description articleBody" style="font-size: 13px; line-height: 1.4; width: 530px;"><span style="background-color: white;"><br /></span></div><div class="post-body entry-content" id="post-body-5955071028240497484" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KWPDDE-Se5u5vT1fIKMaxC5b5EZ3gKtl94MZSIsWAPtMVmw4EeT-m6NihwHf_NhWcdZPQR6woIWp_xHNL-plagDyGVH_ihmwRwfFHQQykE15NPlB5tZZ33dGIeYXqRjWkf_N5CNiqXWxKT0tBvn7iuiO1TtEJ0Ot6f52l1lcspoft00R85l2LjG-0uY/s1600/citrus%20glazed%20chicken%20003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-KWPDDE-Se5u5vT1fIKMaxC5b5EZ3gKtl94MZSIsWAPtMVmw4EeT-m6NihwHf_NhWcdZPQR6woIWp_xHNL-plagDyGVH_ihmwRwfFHQQykE15NPlB5tZZ33dGIeYXqRjWkf_N5CNiqXWxKT0tBvn7iuiO1TtEJ0Ot6f52l1lcspoft00R85l2LjG-0uY/s320/citrus%20glazed%20chicken%20003.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><span style="background-color: white; font-size: 13px;"><br /></span></div><div class="post-body entry-content" id="post-body-5955071028240497484" itemprop="description articleBody" style="font-size: 13px; line-height: 1.4; width: 530px;"><span style="background-color: white;"><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-27680347614153385302024-03-01T05:59:00.000-08:002024-03-01T05:59:02.991-08:00BAKED VEGETABLES<p>2 medium potatoes, cut into 1/2-inch cubes</p><p>2 medium carrots, cut into 1//4-inch slices</p><p>1 cup cut fresh green beans</p><p>2 medium onions, chopped</p><p>2 garlic cloves, minced</p><p>2 tbsp olive oil</p><p>2 cups cauliflowerets </p><p>4 medium tomatoes, chopped</p><p>1 celery rib, thinly sliced</p><p>1 tsp salt</p><p>1/2 tsp dried thyme</p><p>1/4 tsp dried marjoram</p><p>1/8 tsp pepper </p><p>1 medium green bell pepper, chopped</p><p>1 medium zucchini, cut into 1/4-inch slices</p><br /><p><br /></p><p>Grease, or spray with nonstick baking spray, a 2 1/2-inch baking dish.</p><p>Heat oven to 350 - degrees.</p><p>In a saucepan, bring 1-quart of water to a boil. Add the potatoes, carrots and beans. Return to a boil. Reduce the heat, cover and simmer for 10 minutes. Drain. Transfer to the prepared baking dish and set aside.</p><p>In a skillet, sauté onions and garlic in oil until tender. Add cauliflower, tomatoes, celery and all the spices. Bring to a boil, cover, reduce heat and cook for 10 minutes. Spoon half this mixture over the potatoes mixture in the baking dish. Top with the bell pepper and zucchini and the remaining tomato mixture. Cover and bake at 350-degrees for 40-45 minutes or until the vegetables are tender. Use a slotted spoon to serve.</p><p>Yield: 12 servings of 3/4-cup</p><p>Per serving: 74 calories, 2g fat (trace sat), 0 cholesterol, 213 mg sodium, 13g carbs, 3g fiber, 2g protein</p><p>Diabetic Exchanges: 1 vegetable, 1/2 starch</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVNpihMpXJj2uBLVdkJYna0tfiohcveZCecVRGMUD07G5GneyB-Lu97_9UtgqzaQvFw8vra4mQ5F51GZkDcp3uq5ye2ZoFju-HptZ9_-xrw6yCB8x4ywHV4v0JWMy20gCWHHilgHWZLvF-wj-xZv7n_kzNMS4CMottNjnh8VSx9p_fq46e78T_LEXnZY/s396/baked%20veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="270" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVNpihMpXJj2uBLVdkJYna0tfiohcveZCecVRGMUD07G5GneyB-Lu97_9UtgqzaQvFw8vra4mQ5F51GZkDcp3uq5ye2ZoFju-HptZ9_-xrw6yCB8x4ywHV4v0JWMy20gCWHHilgHWZLvF-wj-xZv7n_kzNMS4CMottNjnh8VSx9p_fq46e78T_LEXnZY/s320/baked%20veggies.jpg" width="218" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">file photo, not this exact recipe</span></div><p></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-25802345079891815432024-02-29T05:21:00.000-08:002024-02-29T05:21:58.662-08:00 BAKED SALMON WITH ORANGE-GINGER SAUCE<p><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">1 section (2 1/2-in) fresh gingerroot</span></p><div class="post-body entry-content" id="post-body-2448447800932432868" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-8453858137133496436" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white; font-size: 13px;">1 cup unsweetened orange juice<br />1/4 cup Splenda granulated<br />2 tbsp nonfat half-and-half cream<br />1/4 tsp cornstarch<br />1/4 tsp salt<br />2 tbsp unsalted butter, softened<br />2 cups frozen stir-fry vegetables<br />2 salmon fillets (10-oz)<br /><br />Preheat oven to 450 degrees.<br /><br />To make the sauce:<br />Peel gingerroot and slice into 10 slices.<br /><br />Pour orange juice into a small saucepan and add Splenda and gingerroot slices. Bring mixture to a rolling boil over medium-high heat. Boil 10 to 12 minutes or until reduced to 2 to 3 tablespoons. Remove from the heat and remove the ginger slices. Set pan aside.<br /><br />Mix the cream, cornstarch, and salt together.<br /><br />Whisk the softened butter 1 tablespoon at a time into the orange sauce, whisking until butter is melted. Add the cream mixture, stirring well.<br /><br />Return sauce to heat and bring to a simmer over medium-high heat.<br /><br />Remove sauce from the heat and pour into a blender container. Mix 15 to 20 seconds until smooth and light in color. Set aside.<br /><br />To prepare the salmon:<br />Place the vegetables into an oiled 8-inch square baking pan. Place the salmon fillets over the vegetables. Bake at 450 degrees for 10 to 15 minutes or until cooked through.<br /><br />To serve:<br />Place the vegetables and salmon on serving plates and spoon the orange-ginger sauce over the salmon.<br /><br />Yield: 2 servings<br />Per serving: 490 calories, 27 g fat (salmon is healthy fat), 24 g carbs, 31 g protein<br /></span><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><a href="https://4.bp.blogspot.com/-qphUN18kPbs/U-Venw73-PI/AAAAAAAAWCo/-mriHLtVlpA/s1600/baked+salmon+001.JPG" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="background-color: white; color: black;"><img border="0" height="320" src="https://4.bp.blogspot.com/-qphUN18kPbs/U-Venw73-PI/AAAAAAAAWCo/-mriHLtVlpA/w178-h320/baked+salmon+001.JPG" style="border: none; padding: 8px; position: relative;" width="178" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-73434053833723728842024-02-28T04:01:00.000-08:002024-02-28T04:01:08.176-08:00 NO-SUGAR-ADDED SOFT PEACH ICE CREAM<p><span style="font-family: Times, "Times New Roman", serif;">This is a recipe I got several years ago from a friend's diabetic website. I have never made it as I am not an ice cream eater.</span></p><div class="post-body entry-content" id="post-body-7853049120459897801" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-7573259621193325669" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white; color: #555555; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Just five ingredients and the push of a button yield a delicious dessert.</span><br /><span style="background-color: white; color: #555555; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"><br /></span><ul style="background-color: white; color: #555555; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px 25px; padding: 0px;"><li style="border: none; color: #666666; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;">1/3 C non fat dry powdered milk</div></li><li style="border: none; color: #666666; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;">1C frozen peaches, no sugar-added</div></li><li style="border: none; color: #666666; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;">1C skim milk</div></li><li style="border: none; color: #666666; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;">1C ice cubes</div></li><li style="border: none; color: #666666; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div style="margin-bottom: 10px;">1/2 tsp vanilla</div></li></ul><div><ol style="background-color: white; color: #555555; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 10px 25px; padding: 0px;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="margin-bottom: 10px;">Blend in blender, until smooth.</div></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="margin-bottom: 10px;">Place leftovers in a freezer-proof container and freeze.</div></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VeFWCntWhdg/U9urhD_t1-I/AAAAAAAAV6Y/vJo7WZF6g8w/s1600/Peach+ice+cream.jpg" imageanchor="1" style="color: #4d469c; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="162" src="https://3.bp.blogspot.com/-VeFWCntWhdg/U9urhD_t1-I/AAAAAAAAV6Y/vJo7WZF6g8w/s200/Peach+ice+cream.jpg" style="border: none; padding: 8px; position: relative;" width="200" /></a></div><div><span style="color: #555555; font-family: Georgia, "Times New Roman", Times, serif; font-size: 15.75px;">Nutritional Facts</span></div><div><dl style="margin-bottom: 20px;"><dt style="background-color: white; clear: left; color: #444444; float: left; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">Servings</dt><dd style="background-color: white; clear: right; color: #555555; float: right; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">2</dd><dd class="divider top" style="background-color: white; border-top-style: solid; border-top-width: 4px; clear: both; color: #555555; float: none; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; height: 0px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px; width: 622px;"></dd><dt style="background-color: white; clear: left; color: #444444; float: left; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">Cholesterol</dt><dd style="background-color: white; clear: right; color: #555555; float: right; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">5mg</dd><dd class="divider" style="background-color: white; border-top-style: solid; border-top-width: 1px; clear: both; color: #555555; float: none; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; height: 0px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px; width: 622px;"></dd><dt style="background-color: white; clear: left; color: #444444; float: left; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">Calories</dt><dd style="background-color: white; clear: right; color: #555555; float: right; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">138</dd><dd class="divider" style="background-color: white; border-top-style: solid; border-top-width: 1px; clear: both; color: #555555; float: none; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; height: 0px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px; width: 622px;"></dd><dt style="background-color: white; clear: left; color: #444444; float: left; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">Sodium</dt><dd style="background-color: white; clear: right; color: #555555; float: right; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">156mg</dd><dd class="divider" style="background-color: white; border-top-style: solid; border-top-width: 1px; clear: both; color: #555555; float: none; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; height: 0px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px; width: 622px;"></dd><dt style="background-color: white; clear: left; color: #444444; float: left; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">Carbohydrate</dt><dd style="background-color: white; clear: right; color: #555555; float: right; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">27g</dd><dd class="divider" style="background-color: white; border-top-style: solid; border-top-width: 1px; clear: both; color: #555555; float: none; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; height: 0px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px; width: 622px;"></dd><dt style="background-color: white; clear: left; color: #444444; float: left; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">Protein</dt><dd style="background-color: white; clear: right; color: #555555; float: right; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;">10g</dd><dd class="divider" style="border-top-style: solid; border-top-width: 1px; clear: both; color: #555555; float: none; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; height: 0px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px; width: 622px;"></dd><dt style="clear: left; color: #444444; float: left; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; font-weight: bold; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;"><span style="background-color: white;">Fat</span></dt><dd style="clear: right; color: #555555; float: right; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 0.625em; padding: 0px;"><span style="background-color: white;">trace</span></dd><div style="background-color: #fb5e53; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><br /></div></dl></div></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-88764679033891298922024-02-27T08:32:00.000-08:002024-02-27T08:32:43.821-08:00AVOCADO FETA SALSA <p><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">2 plum tomatoes, chopped</span></p><div class="post-body entry-content" id="post-body-6138933621589668241" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 1.4; width: 530px;"><div style="color: #222222; font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">1 ripe avocado - peeled, pitted and chopped</span></div><div style="color: #222222; font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">1/4 cup finely chopped red onion</span></div><div style="color: #222222; font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">1 clove garlic, minced</span></div><div style="color: #222222; font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">1 tablespoon snipped fresh parsley</span></div><div style="color: #222222; font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">1 tablespoon chopped fresh oregano</span></div><div style="color: #222222; font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">1 tablespoon olive oil</span></div><div style="color: #222222; font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">1 tablespoon red or white wine vinegar</span></div><div style="color: #222222; font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">4 ounces crumbled feta cheese</span></div><div style="font-size: 22px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white;"><span style="font-family: "Source Sans Pro", Arial; font-size: 14.2222px;">Combine the tomatoes, avocado, onion and garlic in a bowl, stirring gently. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.</span><span style="font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"><br /></span></span></div><div style="font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white; font-size: x-small;">Yield: 12 serving</span></div><div style="font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="background-color: white;"><span style="font-size: x-small;">Per serving: </span><span style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">Per Serving: </span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"></span><span itemprop="calories" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">66 calories;</span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"> </span><span itemprop="fatContent" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">5.6 <span aria-label="grams of fat;" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;"></span></span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"></span><span aria-hidden="true" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">g fat;</span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"> </span><span itemprop="carbohydrateContent" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">2.8<span aria-label="grams of carbohydrates;" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;"></span></span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"> </span><span aria-hidden="true" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">g carbohydrates;</span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"> </span><span itemprop="proteinContent" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">1.8 <span aria-label="grams of protein;" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;"></span></span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"></span><span aria-hidden="true" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">g protein;</span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"> </span><span itemprop="cholesterolContent" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">8 <span aria-label="milligrams of cholesterol;" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;"></span></span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"></span><span aria-hidden="true" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">mg cholesterol;</span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"> </span><span itemprop="sodiumContent" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">108 <span aria-label="milligrams of sodium." style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;"></span></span><span aria-hidden="true" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px; outline: none !important;">mg sodium.</span><span style="color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 14.2222px;"> </span></span></div><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><a href="https://1.bp.blogspot.com/-8W7IDEPDUcY/XcDAcmoJp7I/AAAAAAAA1Hg/5VXzzUOug90ttlTs-TmBH0kx3GmzC0D7QCLcBGAsYHQ/s1600/salad.jpg" imageanchor="1" style="background-color: white; color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="315" data-original-width="560" height="179" src="https://1.bp.blogspot.com/-8W7IDEPDUcY/XcDAcmoJp7I/AAAAAAAA1Hg/5VXzzUOug90ttlTs-TmBH0kx3GmzC0D7QCLcBGAsYHQ/w320-h179/salad.jpg" style="border: none; padding: 8px; position: relative;" width="320" /></a></div><div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: center;"><span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial;"><span style="font-size: xx-small;">Recipe and photo from all recipes</span><span style="font-size: 14.2222px;"> </span><span style="font-size: xx-small;">a few years ago</span></span></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-85648734899431867962024-02-26T05:01:00.000-08:002024-02-26T05:01:32.351-08:00BACON-WRAPPED CHICKEN BREASTS<p>4 boneless skinless chicken breasts</p><p>4 tbsp pesto </p><p>4 bacon slices</p><p>Preheat oven to 400-degrees.</p><p>Pound chicken breasts until thin. Spread each chicken breast with 1 tablespoon of pesto. Roll each into a roll and wrap each with one piece of bacon. Secure with toothpicks. Place on a baking sheet and bake 30 minutes at 400-degrees.</p><p>NOTE: Please remove toothpicks before serving! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh217Tta-udNLbYv_7AxcQbmMy2UoqTY9m3iiNU6JjWNXp6zXu5DCnBxN8JuEdRIFDo4sPfEU2R-1UDHMDfNfd2W_4kdT98mVs8WHfFd7-Avc6RwRmWR5MTylNOaEIbtJpiFPysJBTZH4Y7SZpRJjbVkXIjsCAwUpOnZWIAIvPkF53cR1UxX9ov6C6sbGY/s377/bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="377" data-original-width="252" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh217Tta-udNLbYv_7AxcQbmMy2UoqTY9m3iiNU6JjWNXp6zXu5DCnBxN8JuEdRIFDo4sPfEU2R-1UDHMDfNfd2W_4kdT98mVs8WHfFd7-Avc6RwRmWR5MTylNOaEIbtJpiFPysJBTZH4Y7SZpRJjbVkXIjsCAwUpOnZWIAIvPkF53cR1UxX9ov6C6sbGY/s320/bacon.jpg" width="214" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo for reference</span></div><br /><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-72517318158476932832024-02-25T14:11:00.000-08:002024-02-25T14:11:20.245-08:00 BLACK BEAN BROWNIES<p><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="color: #444444;">1 can (15-oz) low-sodium black beans, rinsed and drained</span></span></p><div class="post-body entry-content" id="post-body-5517844093847838965" itemprop="description articleBody" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-9055113693724340910" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;"><span style="color: #444444;">2 large eggs<br />1/2 cup unsweetened cocoa powder<br />3/4 cup Splenda granular<br />1/2 tsp canola oil<br />1/2 tbsp unsweetened applesauce<br />1 tbsp fat-free milk<br />1 tsp balsamic vinegar<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 cup sugar-free chocolate chips<br />1/2 cup chopped walnuts<br /><br />Preheat oven to 350 degrees.<br />Spray a 9-inch square baking pan or dish with nonstick cooking spray and line with parchment paper.<br /><br />Place all ingredients except chocolate chips and walnuts in a blender and blend until combined and smooth. Stir in the chocolate chips and walnuts and pour batter into prepared baking pan or dish.<br /><br />Bake at 350 degrees for 25-30 minutes until a wooden toothpick inserted in the center comes out clean.<br /><br />Remove from oven and cool in pan on a wire rack. Cool completely before cutting into 20 brownies.</span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-L9QGSdj90Hw/U8R8xJlz6uI/AAAAAAAAVtk/Z1G7z4IkamY/s1600/Black-Bean-Brownies-RE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="background-color: white;"><span style="color: #444444;"><img border="0" height="150" src="https://4.bp.blogspot.com/-L9QGSdj90Hw/U8R8xJlz6uI/AAAAAAAAVtk/Z1G7z4IkamY/s200/Black-Bean-Brownies-RE.jpg" style="border: none; padding: 8px; position: relative;" width="200" /></span></span></a></div><div style="color: #666666; text-align: center;"><span style="background-color: white;">Note: File photo without nuts</span></div><div style="color: #666666; text-align: center;"><span style="background-color: white;">Reminder: This is a dessert and should be treated as such. Do not over-indulge and share with others or freeze extras, a couple per bag, in small ziptop bags to pull out when desired.</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-24895133218015185542024-02-24T05:01:00.000-08:002024-02-24T05:01:24.462-08:00SAUSAGE-CHEDDAR MUFFINS<p>2 tbsp olive oil</p><p>1 lb bulk sausage</p><p>1 tsp salt, divided</p><p>1/2 cup unsalted butter</p><p>2 garlic cloves, grated</p><p>2 large eggs</p><p>1 cup buttermilk</p><p>1 tbsp <b style="font-style: italic;">pure </b>maple syrup OR sugar-free maple flavored syrup</p><p>2 cups white whole wheat flour</p><p>2 tsp baking powder</p><p>1/2 tsp baking soda</p><p>8-oz sharp Cheddar cheese, shredded, divided</p><p>Chopped fresh chives for garnish, optional</p><p>Preheat oven to 400-degrees. Coat a 12-cup muffin pan with nonstick cooking spray; set aside.</p><p>Heat the oil in a large skillet over medium-high heat. Add sausage and 1/4 tsp of the salt; cook, stirring frequently to break up the meat. You want the meat to be in small crumbles. Cook until well browned, about 7 to 10 minutes. Remove from heat and transfer to a paper towel-lined plate; set aside.</p><p>Microwave butter and garlic in a medium microwave-proof bowl on high until butter is melted, about 30-45 seconds. Stir together to incorporate. Allow to cool to room temperature. Whisk in the eggs, buttermilk and syrup until smooth. Set aside.</p><p>In a separate medium bowl, whisk together the flour, baking powder, baking soda and remaining salt. Add the buttermilk mixture, cooked sausage, and 1 3/4 cups of the cheese; stir just until combined. It is important not to overmix.</p><p>Lightly coat a 1/3-cup measuring cup with cooking spray and use to spoon batter into the 12 prepared muffin cups. Sprinkle with the remaining cheese. Bake at 400-degrees until puffed and golden brown, 22 to 25 minutes. Remove from the oven and place pan ov a wire rack to cool for 10 minutes. Gently loosen muffins and remove from the pan. Garnish with chives, if using.</p><p>Muffins are best served warm. Cooled muffins may be stored in refrigerator in an airtight container for up to 3 days. Reheat before serving.</p><p>Yield: 12 muffins</p><p>Note: This is a bread item and should be treated as such. Only 1 muffin per serving. If you have a hard time controlling portion size, make in mini muffin pans and eat two per serving. You could also make smaller muffins by making 18 instead of 12. Use good judgement on bread items.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdS7df3-4O2JdAq2Xx-wKy0OFgV5PP2x9_1vqzj4SAsDNHs-2JrwpOiS3XtkJydaM9RW5q8cm6EOLb2Grsj3HOSNU2o3XXr2uLWNks6coGifSsZMz2336SE3ljWu0zWQwklPT1pE1AlVJ1HtEqfckhO36L4CEwBjpJRF2qZKBtjB6buE_c8uKRnvfPrMU/s465/muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="390" data-original-width="465" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdS7df3-4O2JdAq2Xx-wKy0OFgV5PP2x9_1vqzj4SAsDNHs-2JrwpOiS3XtkJydaM9RW5q8cm6EOLb2Grsj3HOSNU2o3XXr2uLWNks6coGifSsZMz2336SE3ljWu0zWQwklPT1pE1AlVJ1HtEqfckhO36L4CEwBjpJRF2qZKBtjB6buE_c8uKRnvfPrMU/s320/muffins.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">The idea for this recipe and the photo are from Southern Living</span></div><br /><p></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-17472334454161131642024-02-23T04:15:00.000-08:002024-02-23T04:15:53.554-08:00TRIPLE PEPPER GELATIN SALAD<p><span style="background-color: white;"> </span></p><h3 class="post-title entry-title" itemprop="name" style="color: #2198a6; font-family: Times, "Times New Roman", serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 24px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">2 pkgs (4-serving size each) lemon-flavored sugar free gelatin</span></h3><div class="post-body entry-content" id="post-body-8022944952243180262" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-5925579557616038221" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;">2 cups boiling water<br />1 1/2 cups cold water<br />2 tbsp lemon juice<br />2 cups assorted chopped red, yellow, and green bell peppers<br />2 tbsp sliced green onion<br /><br />Completely dissolve the gelatin in the boiling water, stirring to be sure all is dissolved. Stir in the cold water and lemon juice. Chill until slightly thickened.<br /><br />Stir in the peppers and green onion.<br /><br />Lightly spray a 5-cup mold with nonstick cooking spray; pour gelatin mixture into the mold.<br /><br />Chill gelatin until firm, at least 4 hours. Unmold to serve.<br /></span><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: black; margin-left: 1em; margin-right: 1em;"><a href="https://1.bp.blogspot.com/-AiNsWYJAmVc/U7bDlivwBpI/AAAAAAAAVhg/HKBWzGgVVLQ/s1600/july+2+2014+007.JPG" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="200" src="https://1.bp.blogspot.com/-AiNsWYJAmVc/U7bDlivwBpI/AAAAAAAAVhg/HKBWzGgVVLQ/s200/july+2+2014+007.JPG" style="border: none; padding: 8px; position: relative;" width="150" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;">This is an old Jell-O recipe I have had for around 40 years.</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-26312675590046419352024-02-22T04:59:00.000-08:002024-02-22T04:59:46.579-08:00BRUSCHETTA-TOPPED PORK ROAST<p>3 tbsp olive oil</p><p>1 (2 to 2 1/2 lb) boneless pork loin roast</p><p>1 tsp salt</p><p>1/4 tsp pepper</p><p>1 tsp chopped fresh rosemary</p><p>1 tsp chopped fresh thyme</p><p>2 cups cherry tomatoes, quartered</p><p>1/3 cup thinly sliced fresh basil</p><p>2 garlic cloves, minced</p><p>Rub 1 tablespoon of the olive oil over all sides of the roast.</p><p>In a small bowl, mix salt, rosemary, thyme and pepper then rub over all sides of the pork. Allow to stand at room temperature for 30 minutes.</p><p>Meanwhile, heat oven to 450-degrees. Place rack in a rimmed baking sheet or shallow roasting pan. Place pork on the rack. Roast 15 minutes. Reduce oven to 375-degrees. Roast until a meat thermometer inserted into the thickest part registers at least 145-degrees. This will take about 45 minutes. Allow to rest for 10 minutes.</p><p>In a bowl, combine tomatoes, basil, garlic, remaining olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve the pork with this bruschetta topping.</p><p>Yield: 6 servings Per serving: 394 calories, 34g protein, 3g carbs, 1,074mg sodium27g fat (9g sat)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rsl1EjDPWxOErddEXD_j-iop9J2RSEuPyUBaw8D5GDUkQrnJ0aDrpHynP-vF86IzzkNQco5JgnB3H8K3oDdTyfjxIXSPoXsx1133NecKYMwcibCSKSQkYB0CYg8oKwBDTVnFjZzQfs13gcITdPcWwmqQeREXMSb45IN_E32hN9zFzjAZhBipCQA6ucs/s1080/bruschetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rsl1EjDPWxOErddEXD_j-iop9J2RSEuPyUBaw8D5GDUkQrnJ0aDrpHynP-vF86IzzkNQco5JgnB3H8K3oDdTyfjxIXSPoXsx1133NecKYMwcibCSKSQkYB0CYg8oKwBDTVnFjZzQfs13gcITdPcWwmqQeREXMSb45IN_E32hN9zFzjAZhBipCQA6ucs/s320/bruschetti.jpg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-19195349254533785462024-02-21T05:04:00.000-08:002024-02-21T05:04:17.201-08:00 MELON BUBBLES<p><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">I have had this old Jello recipe over 40 years. When I was diagnosed as diabetic almost 13 years ago, I took this recipe and changed the regular gelatin for sugar-free so I could still enjoy this refreshing dessert</span></p><div class="post-body entry-content" id="post-body-7542125298531741852" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div style="font-family: Times, "Times New Roman", serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">1 pkg (4-serving size) sugar-free gelatin, your choice of flavor/color</span></div><div class="post-body entry-content" id="post-body-8338531764139521527" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;">3/4 cup boiling water<br />1/2 cup cold water<br />ice cubes<br />1 cup melon balls, your choice of cantaloupe, honeydew, or watermelon<br /><br />Dissolve the gelatin completely in the boiling water.<br /><br />Combine the cold water and enough ice cubes to measure 1 1/4 cups; add to the gelatin mixture and stir until slightly thickened. Remove and discard any unmelted ice.<br />over<br />Measure out 1 1/3 cups of the gelatin and add the melon balls.<br /><br />Divide into individual serving dishes or pour into a medium serving bowl.<br /><br />Beat the remaining gelatin mixture at high speed with an electric mixer until thickened and doubled in volume. Spoon over the gelatin in the dishes/bowl. Chill for 2 hours or until completely set.<br /><br />Garnish with mint leaves, additional melon balls, etc, if desired.<br /></span><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: black; margin-left: 1em; margin-right: 1em;"><a href="https://1.bp.blogspot.com/--1-Tbg905wM/U5x064belxI/AAAAAAAAVBA/zo8_6Ei3ViI/s1600/melon+bubbles+001.JPG" imageanchor="1" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="150" src="https://1.bp.blogspot.com/--1-Tbg905wM/U5x064belxI/AAAAAAAAVBA/zo8_6Ei3ViI/s200/melon+bubbles+001.JPG" style="border: none; padding: 8px; position: relative;" width="200" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-size: xx-small;">Jello Photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-7305713012849322786.post-71678705303362017532024-02-20T04:45:00.000-08:002024-02-20T04:45:39.573-08:00 ITALIAN SAUSAGE SOUP<p><span style="background-color: white; color: #666666; font-family: Times, "Times New Roman", serif; font-size: 13px;">1 pkg (20-oz) precooked Italian sausage, diagonally sliced</span></p><div class="post-body entry-content" id="post-body-8937087633997482082" itemprop="description articleBody" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; width: 530px;"><div class="post-body entry-content" id="post-body-4617276705493567513" itemprop="description articleBody" style="line-height: 1.4; width: 530px;"><span style="background-color: white;">1 cup chopped red onion<br />1 celery stalk with leaves, sliced<br />2 garlic cloves, minced<br />5 cups low-sodium chicken, beef, or vegetable broth<br />1 1/2 cups peeled, cubed potatoes<br />1 cup chopped carrots<br />1 small fennel bulb, chopped<br />1/2 tsp fennel seed<br />2 tsp Italian seasoning<br />Salt and pepper to taste<br />1 small head of cabbage, sliced<br />2 cups baby spinach<br />1 can (15-oz) cannellini beans, rinsed and drained<br />1 can (14 1/2-oz) diced tomatoes, do not drain<br />1/2 cup fresh grated Parmesan cheese for garnish, optional<br />1/4 cup sliced basil leaves for garnish,<br /><br />In a Dutch oven or large saucepan, brown the sausage for 5 minutes; add the onion, celery and garlic. Sauté mixture for 5 minutes; drain any excess fat from the pot.<br /><br />Add the broth to the pot along with the potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper. Bring the mixture to a boil, reduce heat and simmer, covered, 40 minutes or until the veggies are tender.<br /><br />Stir in the cabbage, spinach, beans and tomatoes; return to boiling and cook 15 minutes.<br /><br />To serve, ladle soup into bowls and sprinkle with Parmesan cheese and fresh basil, if desired.</span><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: black; margin-left: 1em; margin-right: 1em;"><a href="https://1.bp.blogspot.com/-IGIphZdqgjg/U8VpfZ14myI/AAAAAAAAVvU/iAnAImkoLJo/s1600/Italian+soup.jpg" style="color: #2198a6; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="320" src="https://1.bp.blogspot.com/-IGIphZdqgjg/U8VpfZ14myI/AAAAAAAAVvU/iAnAImkoLJo/w320-h320/Italian+soup.jpg" style="border: none; padding: 8px; position: relative;" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-size: xx-small;">This is the file photo.</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0