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A to Z Recipes Newsletter
November 25, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Good morning to everyone and welcome to your TGIF edition of A to Z Recipes. I suppose I am safe in assuming you weigh a little bit more than you did last time we met? I worked and did not overdo. I was fortunate in that a wonderful group of volunteers at our PD graced our Thanksgiving Day with a wonderfully prepared turkey meal yesterday. There was enough so that my kids were able to come to my job and share a meal with me. I was blessed!
We have some birthday babies today. Actually, my first candle to light should have been done in Wednesday's issue as I somehow had mis-filed her information. Happy belated birthday to
Mechelle D. in Tampa, Florida. I am so sorry I missed your special day,
Mechelle. I hope Wednesday was a good one and you were not missing that one candle not being lit. Today is the hip-hip-hooray day for my long-time pal
Carol in California. What a gem Carol is and I hope her day is even half as special as she is! Finally, tomorrow
Marge from South Dakota will paint the town red.
Marge loves to make cookies in her part-time job at a nursing home so I have tucked away a couple for her in the
Publisher's Choice section. Please drop by the A to Z Discussion Forum QT to send
Mechelle, Carol, and
Marge a personal wish.
Just a little reminder: Today is the deadline for sending in your Gifts From the Kitchen submissions. Visit the
Monthly Theme section for the special link. Your participation makes the monthly theme issues such a big hit. Help make this the best ever!
You will find a lot to enjoy today. We have recipes shared by your a2z pals, and something to make you think and laugh. I will see you here again on Sunday. I have begun
to work on that issue and believe you will find much to save for future cooking enjoyment. Have a wonderful weekend. I work but that is a
good thing!
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
REFLECTIONS
Shared by Larry Holmes, Ontario, Canada
You know, time has a way of moving quickly and catching you unaware of the passing years.
It seems just yesterday that I was a young girl/boy, just married and embarking on my new life with my mate. And yet in a way, it seems like eons ago, and I
wonder where all the years went. I know that I lived them all...
And I have glimpses of how it was back then and of all my hopes and dreams ... But, here it
is ... the winter of my life and it catches me by surprise...
How did I get here so fast? Where did the years go and where did my babies go? And where did my youth go?
I remember well ... seeing older people through the years and thinking that those older people were years away from me and that winter was so far off that I could
not fathom it or imagine fully what it would be like...
But, here it is ... I see the great change ... we are now those older folks that we used to see and never thought we'd be.
Each day now, I find that just getting a shower is a real target for the day! And taking a nap is not a treat
anymore ... it's mandatory! Cause if I don't on my own free will ... I just fall asleep where I sit!
And so, now I enter into this new season of my life unprepared for all the aches and pains and the loss of strength and ability to go and do things.
But, at least I know, that though the winter has come, and I'm not sure how long it will last... This I know, that when it's over...its over.... Yes , I have regrets
... There are things I wish I hadn't done ... things I should have done... But indeed, there are many things I'm happy to have done
.... Its all in a lifetime...
So, if you're not in your winter yet...let me remind you, that it will be here faster than you think. So, whatever you would like to accomplish in your life please do it
quickly!
Life goes by quickly. So, do what you can today, because you can never be sure whether this is your winter or not!
You have no promise that you will see all the seasons of your life...so, live for good today and say all the things that you want your loved ones to remember...
"Life is a gift to you. The way you live your life is your gift to those who came after. Make it a fantastic one."
LIVE IT WELL!!
~Author unknown~
Help make us NUMBER ONE !
Good site for checking gas prices
Shared by Rusty, FL
This is cool - just plug in your zip code & it tells you which gas stations have the cheapest (and the highest) gas prices. Apparently it's updated every evening.
Check it out!
http://autos.msn.com/everyday/gasstations.aspx?zip=&src=Netx
A to Z Recipes Handy Links for Diabetics
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Monthly Theme, Recipe Submissions
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Help make us NUMBER ONE !
Gifts from the Kitchen
Here's the scoop on the current theme:
Just like that famous commercial saying, nothin' says lovin' like something from the oven. With the holidays quickly approaching, do you search for ways to spread holiday cheer by giving gifts from your kitchen? I do, too. And not just cooked items. What we're looking for in this theme is gift ideas from your kitchen, which could include prepared mixes, gifts in a jar, etc. Brownies and cookies in a jar, baked miniature loaves of tasty holiday bread are just suggestions. Please make sure to include the preparation methods for the recipient in your submissions. Send in your Gifts from the Kitchen ideas for sharing in our next theme issue. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the
rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources.
There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Gifts from the Kitchen has a deadline of November 25, 2005, and will be posted on December 4, 2005.
Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE !
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
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You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Florida Bash Planned!
I want to invite ALL of you to our Florida Bash get-together to be held in Leesburg on Saturday, December 10th.
Rusty, along with the most capable Richard from Bradenton, came up with a perfect idea since we all love to cook. We are going to have a smorgasbord of great food and shared recipes. We will meet in the Community Center near
Rusty and everyone will bring a favorite dish (and the recipe to share with others). There are so many of you who live in
the Florida area so we are hoping for a good turnout. Leesburg is a lovely city, with lots to do so make a day trip of it! Please visit the A to Z Discussion Forum QT for more information. Or you can send me an email using the following link and I will forward your email to
Rusty: Florida Bash. I will be coming in from Texas and would love to meet y'all!
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !
![Maxine Frosty Beer Mug]()
BEER TROUBLESHOOTING
Shared by Don G., GA
SYMPTOM: Feet cold and wet.
FAULT: Glass being held at incorrect angle.
ACTION: Rotate glass so that open end points toward ceiling.
SYMPTOM: Beer unusually pale and tasteless.
FAULT: Glass empty.
ACTION: Get someone to buy you another beer.
SYMPTOM: Opposite wall covered with fluorescent lights.
FAULT: You have fallen over backward.
ACTION: Have yourself leashed to bar.
SYMPTOM: Mouth contains cigarette butts.
FAULT: You have fallen forward.
ACTION: See above.
SYMPTOM: Beer tasteless, front of your shirt is wet.
FAULT: Mouth not open, or glass applied to wrong part of face.
ACTION: Retire to restroom, practice in mirror.
SYMPTOM: Floor blurred.
FAULT: You are looking through bottom of empty glass.
ACTION: Get someone to buy you another beer.
SYMPTOM: Floor moving.
FAULT: You are being carried out.
ACTION: Find out if you are being taken to another bar.
SYMPTOM: Room seems unusually dark.
FAULT: Bar has closed.
ACTION: Confirm home address with bartender.
SYMPTOM: Taxi suddenly takes on colorful aspect and textures.
FAULT: Beer consumption has exceeded personal limitations.
ACTION: Cover mouth.
SYMPTOM: Everyone looks up to you and smiles.
FAULT: You are dancing on the table.
ACTION: Fall on somebody cushy-looking.
SYMPTOM: Beer is crystal-clear.
FAULT: It's water. Somebody is trying to sober you up.
ACTION: Punch him.
SYMPTOM: Hands hurt, nose hurts, mind unusually clear.
FAULT: You have been in a fight.
ACTION: Apologize to everyone you see, just in case it was them.
SYMPTOM: Don't recognize anyone, don't recognize the room you're in.
FAULT: You've wandered into the wrong party.
ACTION: See if they have free beer.
SYMPTOM: Your singing sounds distorted.
FAULT: The beer is too weak.
ACTION: Have more beer until your voice improves.
SYMPTOM: Don't remember the words to the song.
FAULT: Beer is just right.
ACTION: Play air guitar.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
TURKEY STEW WITH TOMATOES, PEPPERS, AND RICE
~Submitted by Helen, N. Fort Myers, FL
1 Tbs olive oil
1-1/2 lbs turkey thighs boneless, skinless, quartered
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup onion chopped
1/2 cup red bell pepper seeded and sliced
1/2 cup green bell pepper seeded and sliced
14 oz turkey broth
1 Can (14-1/2 ounces) whole peeled tomatoes with juice
1-1/3 cups white rice uncooked
1 cup frozen green peas thawed
Heat oil in large skillet. Add turkey and cook until brown; season with salt and pepper.
Stir in onion; cover tightly and cook over low heat, 10 minutes.
Stir in peppers, broth, tomatoes with juice, and rice; heat to boiling, stirring to break up tomatoes.
Cover and cook over low heat 20 minutes or until liquid is absorbed. Sprinkle peas on top; cover and cook 5 minutes more.
Servings: 4
GARLIC OLIVES
~Submitted by Barbara, Chula Vista, CA
2 cups canned green olives, drained
1 or 2 cloves garlic, slivered
3 thin slices lemon
1 teaspoon black peppercorns
3 bay leaves
Whole sprigs dried thyme, basil, or oregano (Optional)
1/4 cup sherry or vinegar
Olive Oil
Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme, and sherry in jar. Add oil to cover. Marinate at least 24 hour to blend flavors.
Makes 2 cups.
RIBBON-OF-CINNAMON BLUEBERRY SCONES
~Submitted by Ann, FL
These tender, buttery, blueberry-studded scones feature a thick, rich swirl of cinnamon through their center. Because of their moist cinnamon filling, they remain
soft and fresh longer than most scones, making them a good candidate to bake and enjoy for several days.
Cinnamon Filling*
3/4 cup Baker??™s Cinnamon Filling Mix
2 tablespoons water
Dough
3 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into chunks
1 large egg
1 teaspoon vanilla extract
1 cup evaporated milk or half and half
1 cup blueberries
Topping
coarse white sugar (sparkling sugar), Demerara sugar, or cinnamon-sugar
The night before: Blueberries will remain more intact during mixing and baking if they??™re frozen when you add them to the dough. Measure out 1 cup of blueberries,
fresh or frozen. If you??™re using frozen store-bought berries, rinse them off, blot them dry, then place in a single layer in a flat pan, cover, and return to the
freezer. This step rinses away any juice that might have escaped, juice that??™ll turn your scones blue. If you??™re using fresh berries, follow the same process, although
in this case the rinse is simply the rinse you??™d give any fresh fruit before consuming.
The next day: Preheat your oven to 425?°F. Lightly grease a baking sheet, or line it with parchment paper.
To make the cinnamon filling: In a small bowl, stir together the Baker??™s Cinnamon Filling Mix and the water to make a smooth paste. Set it aside.
To make the dough: Use an electric mixer (or your hands, a pastry fork, or pastry blender) to combine the dry ingredients and cut in the butter, mixing to make
irregular crumbs.
In a small bowl or cup, blend together the egg, vanilla, and evaporated milk (or half and half). Add this to the dry ingredients and stir with a fork until the dough
just comes together. Turn the sticky mass out onto a floured work surface and knead it gently into a rough 10-inch square or circle.
Here comes the mud pie part. Spread the cinnamon filling over the dough, covering as much of the surface as possible without being too persnickety about it.
Sprinkle the blueberries on top. Now, fold the dough over on itself a few times to make a big mound, and to enclose the filling and berries. Gently pat the mound
into a 9- to 10-inch square. Cut the square into 16 squares, or 18 triangles (nine squares, each cut in half diagonally). Place them on a lightly greased or
parchment-lined baking sheet. Brush with milk (or spray with Quick Shine), and sprinkle with the sugar of your choice.
Now, you can bake them immediately, if you choose; they??™ll take about 14 to 16 minutes. But for a slightly higher rise, and less bleeding of the berries, stick the
baking sheet, uncovered, in your freezer (if it fits), and freeze for about 2 hours. Then remove, and bake for 18 to 20 minutes, until golden brown.
Remove the scones from the oven, and gently transfer them to a rack to cool. Serve warm, or at room temperature. Yield: 16 to 18 scones.
*Alternate Cinnamon Filling
While Baker??™s Cinnamon Filling is the richest, most flavorful filling, substitute the following if you like.
1/2 cup cinnamon chips or butterscotch chips
1/3 cup brown sugar, firmly packed
3 tablespoons butter
1 tablespoon cinnamon
Place the chips, brown sugar, butter and cinnamon in the work bowl of a food processor. Pulse until the mixture is rough and pasty looking (you can also do this in a
blender).
Source: The Baker's Catalogue, Inc.
BIG MAMA'S SPANISH RICE
~Submitted by Tena, MO
1/4 cup butter
1 cup long grain white rice
1 tablespoon Famous Dave's BBQ sauce
1 teaspoon Famous Dave's Steak seasoning
1 teaspoon chili powder
1/2 teaspoon red pepper sauce
1/4 teaspoon cumin
1/8 teaspoon cayenne
1/4 teaspoon garlic powder
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 jalapeno, finely diced
16 ounces diced and peeled tomatoes
14 1/2 ounces chicken broth
In large skillet melt the butter and saut?© rice until lightly browned. Add BBQ sauce, seasonings, onion, green pepper, and jalapeno and cook until tender but not
brown, stirring frequently. Add tomatoes and chicken broth and bring to a boil. Cover and simmer for 20 minutes. Remove from heat, mix up and serve.
4-6 servings.
Source: Famous Dave's Backroads & Sidestreets
FROSTED APRICOT COOKIES
~Submitted by Donna, TX
1/2 cup margarine, softened
1 pkg. (3 ounce) cream cheese, softened
1 1/4 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 cup apricot preserves
1/2 cup pecans, chopped
Combine margarine and cream cheese, beating until smooth. Combine flour, sugar, and baking powder; stir into creamed mixture. Add the apricot preserves and
chopped pecans, mixing well.
Drop dough by tablespoons onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cool slightly on wire racks.
Frost with Apricot Frosting (see recipe below) while warm.
APRICOT FROSTING:
1 cup sifted powdered sugar
1 Tbsp. margarine, softened
1/4 cup apricot preserves
Combine all ingredients and beat until smooth.
Yield: 1/2 cup
PUMPKIN CRUNCH
~Submitted by Suzy, TX
I got rave reviews on this recipe. I'm south beaching it so I modified the original by using
Splenda and wheat flour (King Arthur).
Source: internet
1 package yellow cake mix
1 can (16oz) solid pack pack pumpkin
1 can (12oz) evaporated milk
3 eggs
1-1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping
Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Combine pumpkin, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake
mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake for 50-55 minutes or until golden. Cool completely. Serve with whipped topping.
Variations:
Substitute allspice for nutmeg. Add 2 tablespoons of Bourbon for Bourbon flavored dessert.
GOLDEN GLOW PORK CHOPS
~Submitted by Treva, Eastern TN
4 to 6 pork chops
1/4 cup brown sugar or honey
1/2 tsp cinnamon
1/4 tsp cloves
1 can (8 oz) tomato sauce
1 can (29 oz) cling peach halves
1/4 cup vinegar
Salt and pepper
Lightly brown pork chops on both sides in large skillet. Pour off excess fat. Combine brown sugar or honey, cinnamon, cloves, tomato sauce, 1/4 cup syrup from
peaches, and vinegar. Sprinkle chops with salt and pepper. Arrange chops in slow cooking pot. Place drained peach halves on top. Pour tomato mixture over all. Cover
and cook on low for 4 to 6 hours.
Makes 4 to 6 servings.
CHICKEN AND BACON DRUMS
~Submitted by Robyn, Auckland, New Zealand
Serves 4
Wrap a drumstick in bacon and serve it on a creamy tomato risotto and you have a fabulous dish for friends or family.
8 chicken drumsticks
8-16 streaky bacon rashers
Tomato and Rosemary Risotto
50g butter
1 onion, peeled and diced
1 cup short grain rice
400g can whole peeled tomatoes in juice or puree
2 cups chicken stock
?? cup grated Parmesan cheese
1-2 tablespoons chopped fresh rosemary or 1 teaspoon dried
Wrap each drumstick in 1-2 bacon rashers, securing the bacon rasher ends with a toothpick if wished.
Place on a foil or baking-paper lined tray.
Bake at 190??C for 25 minutes until the bacon is crispy and the chicken tender.
Serve over the Tomato and Rosemary Risotto
TOMATO AND ROSEMARY RISOTTO
Heat the butter in a saucepan and cook the onion over a moderate heat until tender.
Stir in the rice and toss in the onion and butter for one minute.
Add the tomatoes and chicken stock and stir over a low heat for 20-25 minutes until the rice is tender and the mixture is creamy,
Stir in the parmesan cheese and rosemary and season with salt and pepper before serving if wished.
SAVANNAH SEAFOOD PARMESAN
~Submitted by Jean, Syracuse, NY
1 pound unpeeled, large fresh shrimp
1 cup water
1/2 cup butter or margarine
2 garlic cloves, minced
1/2 cup all-purpose flour
3 cups half-and-half
1/3 cup dry white wine or chicken broth
1 (8-ounce) bottle clam juice*
2 tablespoons cocktail sauce
3/4 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups freshly grated Parmesan cheese, divided
1 cup fresh lump crabmeat, drained
1 (4-ounce) jar diced pimiento, undrained
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
16 ounces bow tie pasta, cooked
Peel shrimp, reserving shells; devein shrimp, if desired. Chill.
Bring reserved shrimp shells and 1 cup water to a boil in a medium saucepan; reduce heat, and simmer 2 minutes. Pour stock through a wire-mesh strainer into a
measuring cup, discarding shells.
Melt butter in saucepan over medium heat; add minced garlic, and saut?© 2 minutes.
Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in shrimp stock and half-and-half until smooth. Add wine, clam juice, and next 4
ingredients. Cook, whisking constantly, 5 minutes or until thickened and bubbly.
Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.
Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish, and sprinkle with remaining 3/4 cup cheese.
Bake at 350?° for 25 to 30 minutes or until bubbly.
3/4 cup chicken broth may be substituted for clam juice.
Yield: 8 to 10 servings
Help make us NUMBER ONE !
FALL CHICKEN FRICASSEE WITH BARLEY PILAF
~Submitted by Treva, TN
The culinary term "fricassee" derives from the French verbs "frire" and "casser," which together mean "to break apart." According to its current definition, a
fricassee is any dish made with meats that are cut into small, stew-like pieces and served in gravy. This recipe adds a nice barley pilaf to round things out...
Preparation time: 15 minutes
Cooking time: 30 minutes
For the chicken:
1 ounce dried mushrooms
2 tablespoons olive oil
1 & 1/4 pounds skinless, boneless chicken thighs
salt to taste
freshly ground black pepper
1/2 cup white wine
1/2 cup canned, chopped, Italian tomatoes
For the barley:
1 tablespoon olive oil
1/2 cup chopped onion
1 cup pearl barley
1 & 1/2 cups low-sodium chicken broth
1. Place the mushrooms in a microwave safe bowl and add 1 cup of water. Microwave on low power for 1 minute and let stand for 5 minutes. Lift the mushrooms from
the liquid and rinse them under cold water to remove any grit. Strain the liquid through a fine sieve lined with a paper towel and reserve the liquid.
2. Heat the olive oil in a large skillet over high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides.
3. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.
4. Add the mushrooms, reserved liquid and the tomatoes. Turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook
until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper to taste.
5. Meanwhile, heat the oil over medium-low heat in a small oven-proof pot. Add the onion and cook until it becomes translucent but not brown, about 3 to 4 minutes.
6. Add the barley, a pinch of salt and a few twists of freshly ground pepper. Stir to coat the barley evenly with oil. Cook for 3 to 4 minutes.
7. Add the broth and bring to a boil over high heat. Lower the heat so that the broth is barely simmering, cover with foil and cook until the barley is tender, about
20 minutes.
8. Divide the barley among 4 bowls, spoon the chicken mixture over the top and serve.
This recipe serves: 4
Nutrition Facts
Serving Size 1 bowl with chicken and barley
Amount Per Serving
Calories 332
Total Fat 11 g
Saturated Fat 2 g
Protein 27 g
Total Carbohydrate 27 g
Dietary Fiber 4 g
Sodium 533 mg
Percent Calories from Fat 28%
Percent Calories from Protein 32%
Percent Calories from Carbohydrate 32%
Source: Food Fit
Help make us NUMBER ONE !
FROZEN PEANUT BUTTER-MOCHA PARFAITS
~Submitted by Jean, Syracuse, NY
So good that Peanut Butter fans will swear it has to be sinful!
1/2 cup reduced fat vanilla wafer cookie crumbs (about 12 wafers)
1/3 cup dry roasted peanuts, coarsely chopped
1/4 cup reduced-fat chocolate chips (Hershey)
1 (1.0 oz) pkg. sugar-free INSTANT vanilla pudding mix (4 serving size)
1 cup nonfat milk
1/4 cup + 1 tbsp. granulated sugar
1 egg white, beaten until foamy
1/3 cup reduced-fat creamy peanut butter
1 tsp. espresso or instant coffee powder
1 tsp. vanilla extract
Combine cookie crumbs, peanuts and chocolate chips. Divide in half and set aside. Mix together vanilla pudding and milk according to package directions, and set
aside.
Gradually add 1 tablespoon of sugar to egg white, and beat until stiff peaks form. Combine thoroughly with peanut butter, remaining 1/4 cup sugar, coffee powder
and vanilla. Stir in half of the cookie crumb mixture.
Spoon pudding mixture into individual dessert dishes or wine glasses and sprinkle remaining cookie crumb mixture over top. Place in freezer until firm.
Makes 8
Servings.
Per Serving: 210 Cal; 10 gm Fat (3 gm Saturated Fat); 28 gm Carbohydrate; Trace of Cholesterol; 232 mg Sodium; 7 gm Protein; 1 gm
Dietary Fiber. Exchanges: 1-1/2 Bread/Starch; 1 Protein; 2 Fat.
A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE !
SPICED PEACHES FOR TWO
~Submitted by Treva, TN
1/2 cup water
1/2 cup sugar
1 tablespoon ginger
1 whole clove
2 cups sliced peaches
Combine the water, ginger, sugar and the clove in a small saucepan. Bring to a boil and then add peaches, Reduce heat, simmer until peaches are tender
(approximately 10 minutes). Refrigerate until ready to serve.
Help make us NUMBER ONE !
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78% sav
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Deluxe Pyrex 10-pc. Storage Set
A kitchen essen
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The Busy Mom's Slow Cooker Cookbook
by Jyl Steinback, Stephanie Karpinske (Editor)
You Save: $6.38 (32%)
MAGGIE'S PICKS...
DOLCE & GABBANA WOMENS 1
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14K Gold 7MM Emerald CZ Stud Earrings
Pick me! These are gorgeo
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George Foreman Next Generation Grill with Removable Plates
Secret Amazon de
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SNAP! 12,000 Recipes CD
Includes over 12,000 initial recipes
Price: $3
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Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid
This is on MY wish list!
$19.99
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