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Five Simply Delicious Holiday Appetizers
Holiday parties are wonderful but the vast array of rich and
tempting foods can become a bit overwhelming. I have some
recipes for this time of year that, while delicious, are not
quite as rich as the standard fare. When asked to contribute...
Meal Planning Help: Meal One
It's nice when I find a meal where the foods compliment each other because it simplifies my life by knowing what to serve with what. Of course I don't have to stick to any one meal plan; I can mix and match the main dishes and sides,...
Regional Cuisine Of Mexico
Just south of the United States and bordering the Gulf of Mexico and the Caribbean Sea, Mexico is quickly advancing both culturally and economically. The devaluation of the peso in 1994 threw the Mexican economy into a frenzy, lowering their per...
The Forrest Gump of Food
Let me paint an honest picture for ya’ll this week. As I write this, it’s 3:23 am in the morning. I’m sitting here typing in one of my Nu-Way t-shirts and some plain white drawers. There’s no light on in the house other than the light emanating...
Venison - Ideas for Cooking, A Venison Recipe, A Venison Recipe Link
"Tis the season for venison!
Hunting season opened the week before thanksgiving in Virginia.
Since we are in North Carolina, why does it matter when hunting
season opened in Virginia? I was born and raised in Virginia. My
parents still live...
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Almost Pasta Primavera Recipe
Yield: 6 servings
3 1/2 lb Spaghetti squash; 1 medium 1 tb Skim milk; 1 c Broccoli flowerets; fresh 1/2 c Part skim ricotta cheese;
1 c Zucchini; small sliced 1 tb Parmesan cheese; 1 c Mushrooms; fresh sliced 1/2 ts Imitation butter flavoring;
1 c Carrot; sliced 1/4 ts Salt; 1 Clove garlic; small crushed 1/2 ts Italian seasoning;
3/4 ts Reduced calorie margarine 1/8 ts Coarsely ground pepper;
-melted Wash squash; cut in half lengthwise and discard seeds. Place squash cut side down in a Dutch oven; add 2 inches water. Bring water to a boil cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables tossing gently. Cover to keep warm; set aside. Saute garlic in margarine in a small saucepan; remove from heat.
Add milk cheese buter flavoring and seasonings to saucepan. Cook over low heat stirring constantly until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture tossing gently. Food Exchanges per serving: 1 food exchange + some free vegetables 1/2 high-fat meat + 1/2 fat exchanges.... {I found this on the cooking echo it sounded sooo good! It may be worth trying out as soon as I can convience "Bert" that squash is good for you and yours.;-) which is the reason why I put it in my diabetic recipes file} Yields 6 servings (about 77 calories 4.5 grams protein 2.5 grams fat 10.3 grams carbohydrate 7 milligrams cholesterol 171 milligrams sodium and 331 milligrams potassium per serving). Source: "Southern Living: 1986 Annual Recipes" Oxmoor House 1986. Shared by: June Hoffman 7/93
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