6 trimmed small slices country ham
1 Tbsp. vegetable oil
1 container Neufchatel cheese, 8 oz
1/4 cup crushed pineapple drained
6 dinner size Hawaiian or potato rolls
In medium skillet, pan fry ham slices in oil on medium heat on both sides for t minutes per side. Drain cooked slices on paper towel lined plate. In small bowl, blend the cheese and pineapple to make a spread. Split the rolls, spread bottoms with the pineapple spread, add a slice of cooked ham to each, cover with tops and serve warm. Makes 6 party sandwiches.
Source: Diabetic Livingby BHG Spring 2012 issue
I love this magazine for eating tips advice and recipes. Fabulous.
Calories; 402; 11 g total fat, ( g sat fat) 82 mg chol; 492 mg sodium; 41 carbs (8 g fiber), 13 g sugars, 36 g protein,
Exchanges 1 beggie; 2 starch, 1/2 carb exchange; 4 lean meat, 1/2 fat
1 - 1/4 lbs leftover rotissire chicken
1/4 cup plain fat free yogurt
1/4 cup light mayo
2 canned chipotle chile peppers, in adobo sauce, minced
1 tbsp lime juice
1 tsp agave nectar, or honey
1 cup pico de Gallo, storebought, or homemade (recipe follows)
4 cups shredded romaine lettuce
1 cup cooked black beans, drained
4 -6 inch corn tortillas
1/4 cup chicken broth
1/4 cup shredded mexican style cheese (your favorite is fine)
shred the rotissire chicken and set aside.
In small food processor, combine yogurt, mayo chipotle peppers, lime juice and agave nectar. Cover and process until
combined. Spoon into an airtight storage container. Cover and seal. Chill up to 3 days.
Prepare pico de gallo, or spoon storemade into an airtight container for serving, cover and seal until serving time.
Preheat broiler. Shred lettuce. Rinse and drain beans. Place tortillas on a baking sheet. Coat both sides of each tortilla with nonstick
cooking spray. Broil 4 inches from heat 2 to 3 minutes or until crispy and golden, turning once halfway through broiling time.
Meanwhile, in medium non stick skillet, combine chicken beans and broth, over medium high heat until heated through, stirring often.
Place tortillas on four dinner plates. Top each with 1 cup of the shredded romaine, one fourth of the chicken/bean mixture,one fourth of the pico
de gallo, 2 tbsp of the chipotle crema, and 1 tbsp cheese.
Pico De gallo-
in small bowl, combine 1 cup chopped tomatoes, 2 tbsp red onion, 2 tbsp snipped fresh cilantro; 1 tbsp minced fresh jalapeno;
1 tbsp lime juice; 2 cloves garlic minced; a good pinch of salt. Makes about 1 1/4 cups
Adapted from The Kate Shepard House Bed & Breakfast
Standard-size Muffin Tin
Large eggs (1 egg per muffin cup---according to the number of guests you are serving)
Sea salt and freshly ground pepper Preheat oven to 375 degrees F.
Spray muffin tin(s) with non-stick cooking spray (I like Baker's Joy)
Cut croissants lengthwise into 1/4 inch or thicker slices. Cut off the 'tips' of the croissants and press firmly into each muffin cup - smaller size of croissant going in first. Overlap as necessary to create a firm cups. Fill in with cut pieces as necessary. Crack eggs into a small cup first (so you don't get egg shell in your croissant cups) and then pour into the center of each bread-lined cup. Salt and pepper each egg to taste.
Bake at 375 degrees F for 16-21 minutes, depending on the accuracy of your oven and the preferred doneness of your egg (I baked mine for about 19 minutes). You can jiggle the pan to see how loose the eggs are to check for done-ness. When done, remove muffin tin from oven and carefully run a knife or silicone spatula around the edges of egg nest in order to release the bread from muffin cup. Carefully lift and remove cooked nests with a thin spatula or flat knife. Place upright on serving plate and pass Dijon Cream Sauce.
Dijon Cream Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 & 1/4 cup half & half
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
salt and freshly ground black pepper to taste
While eggs are baking, melt butter in a saucepan over medium heat. Add flour and whisk until blended. Whisk in half & half and remaining ingredients, except for parsley, whisking often, being careful not to let it boil. When sauce has thickened, remove from heat and add chopped parsley.
A recipe I got from Di years ago at OKT. This is delicious, and simple to make.
1/4 cup chopped fresh mushrooms
cup chopped onion
1 tablespoon vegetable oil
1 package (10 ounces) frozen
chopped spinach, thawed and well drained
1 cup soft bread crumbs
1/2 teaspoon pepper
1/4 teaspoon garlic powder
teaspoon rubbed sage
1 boneless pork loin roast (4 to 5 pounds),
In a skillet, saute mushrooms and onion in oil until tender.
spinach, bread crumbs, salt, pepper, garlic powder and sage.
pork roast and separate the loins.
Spread stuffing over one loin
to within 1 in. of the edges.
Top with the remaining loin; retie securely
with heavy string. Place in an ungreased shallow baking pan.
at 325° for 2-1/2 hours or until a meat thermometer
reads 160°-170°. Let
stand for 15 minutes before slicing.
Yield: 8 servings.
Source: My TNT online favorites
2 15 ounce cans great northern beans
rinsed and drained
1 cup frozen corn
1 medium onion chopped
1 6 ounce can tomato paste
1 4 ounce can diced mild green
1 carrot diced
3 cloves garlic minced
2 tsp dried cilanatro leaves
2 tsp ground cumin seed
1 to 2 teaspoons dried oregano leaves
1 teaspoon salt
cup vegetable broth
Combine beans, corn, onion, celery, tomato paste, green
garlic, chile powder, cumin, cilantro leaves, oregano and salt in a slow cooker.
Stir in the vegetable broth.
Cover and cook on low 5 1/2 to 6 hours or until the
vegetables are tender.
Serve with assorted crackers.
Source Best Of Slow Cooker Recipes
"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien