Pepper Jack Cheese Sticks

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Pepper Jack Cheese Sticks

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Ingredients:
1 pound of Monterey jack pepper cheese
3 cups flour
3 eggs, beaten
3 cups crushed corn flakes
oil, for deep-fat frying
salsa, if desired
guacamole, if desired

Directions:
Cut cheese into 2 3/4-inch by 1/2-inch sticks. Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired. Enjoy.

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Hot Buttered Cranberry Cider Recipe From Your Skinny Fiber Lady's Blog

Hot Buttered Cranberry Cider - Yields 10 servings
You are Definitely Going To Want This for Your Holiday Parties! 

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Ingredients:
4 cups cranberry juice cocktail
4 cups apple cider
1 cinnamon stick
1 cup dark rum
2 tablespoons honey
6 tablespoons unsalted butter, cut up

Directions:
In stainless steel or enameled saucepan, combine juice, cider & cinnamon. Bring to boil, then simmer 10 minutes. Remove from heat & stir in rum, honey & butter, until butter is melted. Ladle into heated mugs & serve.

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Joke Time From Your Skinny Fiber Lady's Blog

JOKE TIME!

After a meeting several days ago, I couldn't find my keys. I quickly gave myself a personal "TSA Pat Down."
They weren't in my pockets. Suddenly I realized I must have left them in the car. Frantically,
I headed for the parking lot. My husband has scolded me many times for leaving my keys in the car's ignition.
He's afraid that the car could be stolen. As I looked around the parking lot, I realized he was right.
The parking lot was empty. I immediately called the police. I gave them my location, confessed that I had left my keys in the car, and that it had been stolen.
Then I made the most difficult call of all to my husband:
"I left my keys in the car and it's been stolen."
There was a moment of silence. I thought the call had been disconnected, but then I heard his voice.
"Are you kidding me?"
he barked,
"I dropped you off!"
Now it was my turn to be silent.
Embarrassed, I said,
"Well, come and get me."
He retorted,
"I will, as soon as I convince this cop that I didn't steal your car!"
Welcome to the golden years !!

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Spanish Style Cabbage

Spanish Style Cabbage- Delicious & Easy!

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Ingredients:
1 pound of hamburger meat
2 Tbsps. of butter
1/2 head of cabbage, chopped
1 packet taco seasoning
1 can of Rotel
1/2 can of water

Procedure:
Brown hamburger, drain. Sauté chopped cabbage in 2 Tbsps. of butter until tender. Add the beef to the cabbage, taco seasoning, can of Rotel and half can of water. Simmer until liquid is absorbed. Enjoy.

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Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls - Yields 6 -8 servings

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Ingredients:
1 tablespoon oil
1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, water, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

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Banana Split Pizza

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Banana Split Pizza

Ingredients:
Crisco® Original Non-Stick Cooking Spray
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1/2 cup sour cream
6 tablespoons lemon juice, divided
1 teaspoon vanilla extract
1/2 cup butter, plus 1 tbsp., softened, divided
1/4 cup firmly packed brown sugar
1 cup Pillsbury BEST® All Purpose Flour
3/4 cup chopped nuts, plus additional for garnish
3 medium bananas, sliced, divided
1 (8 ounce) can sliced pineapple, drained, halved
12 maraschino cherries, drained, patted dry
1 (1 ounce.) square semi-sweet chocolate

Procedure:
Heat oven to 375°F. Spray pizza pan or baking sheet lightly with non-stick cooking spray. Combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill.
Beat 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well. Press dough into 12-inch circle on prepared pizza pan or baking sheet, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts. Melt chocolate with remaining 1 tablespoon butter in small saucepan over low heat; drizzle over pie. Chill thoroughly.

TIP: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten the same day as assembled.

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Italian Seafood Stew

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Italian Seafood Stew - Yields 4 servings

Ingredients:
1 Tbsp. olive oil
1½ cups diced fresh fennel (1 large bulb, fronds and stems removed)
1 cup diced onion
6 cloves garlic, minced
1 can (28 ounces) Del Monte® Diced Tomatoes, not drained
1 cup dry white wine
½ cup clam juice [or water]
2 bay leaves
¼ tsp. dried red pepper flakes
2 pounds of fresh mussels, in shells, (about 45)
10 ounces of firm white fish fillet, 1-inch thick, such as cod, cut into 1-inch pieces
8 ounces of uncooked peeled medium shrimp
2 Tbsps. chopped fresh oregano
¼ cup butter
salt and black pepper, optional

Directions:
Heat oil in a Dutch oven over medium heat. Cook fennel and onion 5 minutes or until onion is translucent, stirring frequently. Stir in garlic and cook 15 seconds, stirring constantly. Stir in tomatoes, wine, clam juice, bay leaves and red pepper flakes to fennel mixture. Bring to a boil over medium-high heat. Cook 20 minutes or until thickened slightly and fennel is just tender, stirring occasionally. Stir in mussels, and bring to a boil over medium-high heat. Add fish and shrimp. Return to a boil over medium-high heat; cover and cook 4 to 5 minutes or until mussels are opened and shrimp are opaque in center. Discard any unopened mussels. Remove from heat. Gently stir in oregano and butter. Season to taste with salt and pepper, if desired. Let stand, covered, 10 minutes to develop flavors. Discard any unopened mussels. Serve in shallow bowls with crusty French bread, if desired.

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White Chicken Enchiladas With Green Chilies

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White Chicken Enchiladas With Green Chilies

Ingredients:

2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
10 soft taco shells
3 Tbsps. butter
3 Tbsps. flour
2 cups chicken broth
1 cup sour cream
4 ounces of cream cheese
1 - 4 ounce can of fresh diced green chilies

Directions:
Preheat oven to 350 degrees F. Grease a 9 x 13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream, cream cheese and chilies. Do not bring to boil, as you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

Note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas, and make the sauce the day of.

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Strawberry Spinach Salad With Poppyseed Vinaigrette

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Strawberry Spinach Salad With Poppyseed Vinaigrette

Ingredients:
1/3 cup raspberry vinaigrette
1 teaspoon salt
1/4 tsp. yellow mustard
stevia or sweetener of choice, to taste
1/2 cup canola oil
4 tsps. poppy seeds
1 package (10 ounces) fresh baby spinach
1 pint fresh strawberries, sliced
1/2 cup coarsely candied pecans or walnuts, chopped

Procedure:
Combine the vinaigrette, salt, mustard and sweetener. Blend or whisk until smooth. Gradually add oil while continuing to blend or whisk. Stir in poppy seeds and refrigerate dressing for at least an hour. Just before serving, toss the spinach, strawberries and candied pecans in a large bowl. Serve with dressing.
Note: I often add feta crumbles and diced chicken breast to make it a complete meal.

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Diabetic Chicken & Spinach Alfredo Lasagna

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Diabetic Chicken & Spinach Alfredo Lasagna - 9-12 servings

Ingredients: 12 cooked lasagna noodles or uncooked
1 pound of diced chicken breast
1 (10 ounce) package frozen spinach (thawed and squeezed dry)
2 (15 ounce) jars Alfredo sauce (reserve 1 cup)
1⁄2 teaspoon salt
1⁄4 teaspoon white pepper
1⁄2 teaspoon garlic powder
2 eggs
2 tablespoons parsley
1 1⁄2 cups shredded mozzarella cheese (reserve 1/2 cup)
1 1⁄2 cups shredded cheddar cheese (reserve 1/2 cup)
15 ounces cottage cheese
3⁄4 cup parmesan cheese

Directions: Preheat oven to 375 degrees F. Cook noodles. Mix diced chicken, spinach, Alfredo sauce (all but 1 cup), salt, pepper, & garlic powder in a large bowl. In separate bowl, combine eggs, parsley, 1 cup of mozzarella cheese, 1 cup of cheddar cheese, all cottage cheese & parmesan cheese. Spray a deep 13"X 9" lasagna pan with cooking spray. Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, for three layers. Top with 1 cup reserved Alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses. Cover with foil and bake for 1 hour. Let stand for 15 minutes before cutting.

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Courtesy of food.com

Diabetic Asian Lemon Chicken

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Diabetic Asian Lemon Chicken
Ingredients:
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
12 ounces chicken breast tenders, cut in thirds
1⁄4 cup fresh lemon juice (start with 2 Tbsp, mix, taste and add more if you wish)
1⁄8 cup low sodium soy sauce
1⁄4 cup fat free chicken broth
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 teaspoons Splenda sugar substitute
1 teaspoon cornstarch
2 teaspoons vegetable oil
1⁄4 cup red bell pepper, sliced into 2-inch strips
1⁄4 cup green bell pepper, sliced into 2-inch strips

Directions:
Mix 1 teaspoon cornstarch and 1 tablespoon of soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes. Stir the lemon juice, 1/8cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoon cornstarch together in a medium sized mixing bowl. Heat oil in a medium size frying pan. Add chicken and cook over medium high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender. Serve with rice or Asian noodles.

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Mamas Chicken Roll Ups

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Mamas Chicken Roll Ups
Ingredients:
2 large chicken breasts
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can of milk
1 Tbsp. flour
pinch of salt and pepper
1 can crescent rolls
6 ounces of shredded sharp cheddar cheese
pinch of salt and pepper

Procedure:
Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook until the chicken is cooked through. Remove chicken (save broth). When cooled enough to handle, remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, The soup mixture will thicken up like a gravy.

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Janet's Appalachian Kitchen