1 tsp butter
3-4 cloves garlic, finely chopped
2 cans (14 oz. each) vegetable broth
1 pkg (9 oz.) tortellini
1 can (14 oz.) stewed tomatoes, chopped up
1/2 bunch fresh spinach, cleaned, stemmed, and torn
6-8 fresh mushrooms, sliced
6 fresh basil leaves or 1 Tbsp. dried basil
1/4 cup shredded parmesan
Saute garlic in butter. Add broth and bring to boil. Add tortellini
and simmer for about 5 minutes. Add tomatoes, spinach, mushrooms, and
basil. Simmer for 2-3 minutes. Stir in parmesan and serve.
Famous Recipe – Chicken Vermicelli
MAKES 14 TO 16 SERVINGS
6 pounds skinless chicken breasts
Salt and pepper to taste
2 celery stalks, cut in half
2 onions, 1 halved and 1 chopped
1 (16-ounce) package vermicelli pasta
1 tablespoon margarine
1 green bell pepper, seeded and chopped
2 cups chopped celery
1/2 teaspoon minced garlic
1 (8-ounce) can mushrooms, drained
1 cup all-purpose flour
4 cups reserved chicken broth
1 (10-ounce) can diced tomatoes and green chilies
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 cup chopped green onion (scallion)
Preheat the oven to 300°F.
Place the chicken in a large pot, and add water to cover. Add the salt and
pepper, celery stalks, and halved onion; bring to a boil. Reduce heat and
cook for 30 minutes, or until the chicken is done. Reserve the broth,
discarding the celery and onion. Cool slightly; then debone the chicken and
cut into bite-size pieces.
Meanwhile, cook the vermicelli according to the package directions, omitting
any oil and salt. Drain and set aside.
In a large pot, melt the margarine over medium heat, and saute the chopped
onion, green pepper, celery, and garlic until tender. Add the mushrooms.
Gradually stir in the flour, mixing for 30 seconds. Gradually add the
chicken broth, stirring. Add the tomatoes and green chilies, cayenne pepper,
and Worcestershire sauce. Add the chicken and vermicelli, mixing well.
Divide the mixture into two 2-quart shallow casseroles coated with nonstick
cooking spray. Top each casserole with half the Parmesan cheese, parsley,
and green onion, and bake for 20 to 30 minutes, or until thoroughly heated.
Nutritional information per serving: Calories 329, Protein (g) 30,
Carbohydrate (g) 30, Fat (g) 9, Calories from Fat (%) 24, Saturated Fat (g)
3, Dietary Fiber (g) 2, Cholesterol (my 74, Sodium (mg) 291 Diabetic
Exchanges: 3 lean meat, 2 starch
2 3/4 c flour
1/2 tsp salt
2 beaten eggs
1/4 c very finely chopped cooked spinach, well drained
1 tsp olive oil
In a mixing bowl stir together 2-1/4 cups of the flour and salt.Make a well
in the center. Combine eggs, spinach, water, and olive oil; add to flour.
Mix well. Sprinkle the kneading surface with the remaining 1/2 cup flour.
Turn the dough out onto the floured surface. Knead till the dough is smooth
and elastic. (8 to 10 minutes).
Divide the dough into thirds or fourths. On a lightly floured surface roll
each third of dough into a 16 x 12 inch rectangle or
each fourth of dough into a 12 inch square. If using a pasta machine, pass dough
through machine till 1/16 inch thick. Dust with additional flour, as necessary
to prevent sticking. Makes 1-1/4 pound.
2 Tbs (30 ml) butter
1 cup (250 ml) whole kernel corn, preferably fresh
1 lb (450 g) pasta of your choice, cooked according
to package directions and drained
1 cup (250 ml) finely chopped purple cabbage
4-6 scallions (spring onions), green and white parts,
3/4 cup (180 ml) mayonnaise
1 Tbs (15 ml) Dijon mustard
2 Tbs (30 ml) chopped fresh basil
Salt and freshly ground pepper to taste
Heat the butter in a small skillet over moderate heat and saute the
corn until tender, 2 to 3 minutes. Combine the corn, cooked pasta,
and remaining ingredients in a large mixing bowl and toss to
thoroughly combine. Serve chilled or at room temperature. Serves
6 to 8.
1/2 cup fat free milk
1 cup 1% cottage cheese
1/4 cup finely chopped onion
2 TB grated Parmesan cheese
1/4 tsp. salt
Ground black pepper, to taste
3 cups cooked elbow macaroni
1/2 cup shredded reduced fat Cheddar cheese, divided
In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;
cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
Transfer to a 1 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining
Cover and bake in a preheated 350° F., oven for 30 minutes. Uncover; bake 5-10 minutes longer
or until edges are bubbly.
Yield: 4 servings.
3/4 cup = 268 calories, 5 g fat (3 g sat fat), 15 mg cholesterol,
15 mg sodium, 35 g carbs, 2 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat.
Low Fat Mac ‘n’ Cheese
Lemon Spaghetti – Serves 6
1 pounds spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoons lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender
but still firm to the bite, stirring occasionally, about 8 minutes.
Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the
pasta with the lemon sauce, and the reserved cooking liquid, adding
1/4 cup at a time as needed to moisten. Season with salt and pepper.
Garnish with lemon zest and chopped basil.
Cook Time: 8 minutes
Yield: 6 servings
CREAMY BOW TIES WITH SAUSAGE & TOMATOES
2 tablespoons Olive oil
1 pound Sweet Italian sausage, crumbled
1/2 teaspoon Dried red pepper flakes
1/2 cup Diced onions
3 cloves Garlic, minced
1 can Italian plum tomatoes, Drained and coarsely chopped
1 1/2 cup Whipping cream
1/2 teaspoons Salt
12 ounce Bow tie pasta
3 tablespoons Minced fresh parsley
Freshly grated Parmesan Cheese
Heat oil in heavy large skillet over medium heat. Add sausage
and pepper flakes. Cook until sausage is no longer pink,
stirring frequently, about 7 minutes. Add onion and garlic to
skillet and cook until onion is tender and sausage is light
brown, stirring occasionally, about 7 minutes. Add tomatoes,
cream and salt. Simmer until mixture thickens slightly, about
4 minutes. Cook pasta in large pot of boiling salted water
until just tender but still firm to bite, stirring occasionally
to prevent sticking. Drain. Serve on a plate or flat bowl with
cream mixture. Top with fresh grated parmesan and parelsy.
Yield: 4 Servings
Slow Cooker South Of The Border Lasagna
3/4 pound turkey sausage
2 tomatoes — seeded and chopped
3 fresh tomatillos — husked and chopped
19 ounces green enchilada sauce
1 garlic clove — crushed
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
8 ounces lasagna noodles
1 cup ricotta cheese
1 cup shredded jalapeño jack cheese
Chopped fresh cilantro — for garnish
Crumble sausage into a slow cooker. Stir in tomatoes, tomatillos, enchilada sauce, garlic, salt and pepper. Cover and cook on LOW for 5 1/2 to 6 hours. Preheat oven to 350 degrees. Grease a 13- by 9-inch dish.
Cook lasagna noodles according to package directions and drain. Spread about 1/2 cup turkey mixture in bottom of prepared pan; arrange alternate layers of noodles, ricotta cheese and hot turkey mix. Top with jack cheese. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with cilantro.
This recipe for Slow Cooker South Of The Border Lasagna serves/makes 4.