1 2011 Warren RECC Recipe Cards 1. Baked Salmon with tomatoes, spinach & mushrooms (diabetic) 2. Easy Chili City Style 1. Slow Cooker Pork Loin (diabetic) 2. Summertime Turkey Burgers 1. Peanut Butter & Lemon-Mint Banana toast 2. Oven Baked Fried Potatoes 1. Buttermilk Mashed Potatoes 2. Fresh Southern Style Green Beans 1. Chicken Dijon (diabetic) 2. Variable Vegetable Strata 1. Baked Tomato and Okra 2. Vegetarian Pita Pizzas (diabetic) 1. Strawberry Pineapple Pie 2. April s Chicken Fried Rice 1. Easy Fettuccine Alfredo 2. Ground Beef Chili 1. Creamy Chicken Ham Bake 2. Caramel Orange Fruit Salad 1. Cinnamon-Apple Crostada 2. Splenda Pumpkin Pie (diabetic) 1. Summertime Sunshine Spinach Salad 2. Granny s Squash Casserole 1. Turkey and Stuffing Bake 2. Holiday Peppermint Brittle
2 DIABETIC RECIPE OF THE MONTH-JANUARY 2011 BAKED SALMON WITH TOMATOES, SPINACH & MUSHROOMS 4 salmon fillets (1-lb.) 1/3 cup sundried tomato 2 cups chopped fresh spinach leaves vinaigrette dressing 1 cup fresh mushrooms, sliced Non-stick cooking spray 1 tomato, chopped Preheat oven 375. Lightly coat a 13- x 9-inch casserole with cooking spray. Place fish fillets, skin side down, in casserole. In large bowl, combine remaining ingredients; spoon evenly over fish. Bake 20 to 25 minutes or until fish flakes easily with fork. RECIPE OF THE MONTH-JANUARY 2011 EASY CHILI CITY STYLE Uncooked spaghetti (10-oz.) 1 jar (26 to 28-oz.) chunky vegetable 1 tbsp. vegetable oil style tomato sauce 1 lb. ground turkey breast 1 can (15-oz.) kidney beans, 1 medium onion chopped rinsed and drained 1 clove garlic, finely chopped 2 tbsp. chili powder Cook and drain spaghetti as directed on package. While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally until turkey is no longer pink. Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti. Yield 4 to 5 servings.
3 RECIPE OF THE MONTH-FEBRUARY 2011 OVEN BAKED FRIED POTATOES 4 large potatoes, diced ½ pkg. dry onion soup mix Salt & pepper Heavy duty aluminum foil 3 tbsp. butter Line a medium baking with foil. Place potatoes in dish and lightly salt and pepper. Dot potatoes with butter and sprinkle with soup mix. Cover tightly with aluminum foil. Bake at 375 for 1 ½ hours. DIABETIC RECIPE OF THE MONTH-FEBRUARY 2011 PEANUT BUTTER & LEMON-MINT BANANA TOAST 2 slices whole-grain bread 6 to 8 fresh mint leaves 2 bananas 4 tbsp. natural peanut butter 1 lemon (zest and juice) Toast the bread. While bread is toasting, slice the bananas into ½ inch thick disks and place in a bowl. Grate the lemon zest over bananas. Cut the lemon in half and squeeze juice into the bowl, over bananas. Tear mint leaves into pieces, sprinkle over bananas and gently mix to combine. Spread each piece of toast with 2 tablespoons of peanut butter and top each with banana slices. Serve immediately.
4 DIABETIC RECIPE OF THE MONTH-MARCH 2011 CHICKEN DIJON 8 oz. plain low-fat yogurt ½ cup bread crumbs ¼ cup Dijon mustard Vegetable cooking spray 8 chicken breast halves Combine yogurt and mustard, stirring until well blended. Brush chicken breast halves evenly with yogurt mixture; dip in breadcrumbs to coat. Lightly coat a 12 x 8 x 2-inch baking dish with cooking spray. Arrange chicken in dish; cover and bake at 400 for 30 minutes. Increase oven temperature to 450. Uncover and bake for 15 minutes or until coating is browned. Yield: 8 servings. RECIPE OF THE MONTH-MARCH 2011 VARIABLE VEGETABLE STRATA 6 slices day-old bread ½ cup milk 1 to 2 cups chopped, cooked vegetables 1 tsp. prepared mustard ½ cup shredded cheddar cheese ¼ tsp. basil leaves, crushed 6 large eggs 1/8 tsp. black pepper 1 (10.75-oz.) can condensed cream of mushroom soup Lightly grease an 8 x 8 x 2-inch baking dish. Cut bread into ½-inch cubes. Evenly place half of the cubes into prepared dish. Sprinkle vegetables and cheese over bread cubes. Evenly place remaining cubes. In large bowl, beat together eggs, soup, milk, mustard, and seasonings; pour over bread-vegetable mixture. Cover and refrigerate several hours or overnight. Bake at 350 for 50 to 60 minutes, until knife inserted near center comes out clean and top is golden brown.
5 RECIPE OF THE MONTH-APRIL 2011 APRIL S CHICKEN FRIED RICE 2 cups uncooked white rice 2 eggs, beaten 1 tbsp. butter ¾ cup fresh mushrooms, sliced 2 skinless, boneless chicken breast 2 green onions, chopped halves, cubed 2 tbsp. soy sauce, or to taste Salt to taste In a sauce pan, bring 4 cups water to boil; add rice and stir. Reduce to low heat, cover and simmer for 20 minutes. Heat butter in a large skillet over medium-high heat. Brown cubed chicken in butter and season with salt to taste. Remove chicken from skillet and set aside. Transfer cooked rice to the skillet used to cook chicken, stirring to brown. In separate non-stick skillet, scramble eggs. To the rice add chicken, mushrooms, green onions, scrambled eggs, and soy sauce. Stir to combine. RECIPE OF THE MONTH-APRIL 2011 STRAWBERRY PINEAPPLE PIE 1 (20-oz.) can crushed pineapple, ¾ cup plus 1 tbsp. sugar, divided drained ¾ tsp. lemon extract, divided 10 unsweetened, whole strawberries 5 drops red food coloring, optional 3 tbsp. quick-cooking tapioca 1 (9-inch) pie shell, baked 2 egg yolks 1 cup heavy whipping cream Place pineapple and strawberries in food processor; cover and process until smooth. Transfer to saucepan. Stir in tapioca, egg yolks and ¾ cup sugar; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to full boil. Remove from heat; stir in ½ tsp. of extract and food coloring if desired. Pour into pastry shell; refrigerate for 1 hour. In small bowl, beat cream until it begins to thicken. Add remaining sugar and extract; beat until stiff peaks form. Spread over top of pie. Refrigerate for at least 4 hours or until set.
6 RECIPE OF THE MONTH MAY 2011 STRAWBERRY-RHUBARB COBBLER 6 cups sliced rhubarb (about 1-1/2 lbs.) 3/4 cup water 1/2 cup granulated sugar 1/3 cup unsalted butter, melted 1 (3-oz.) pkg. strawberry gelatin 2 tsp. confectioner s sugar 1 small (9-oz.) box yellow cake mix Whipped topping (optional) Preheat oven to 350. Coat an 11 x 7 x 2-inch baking dish with nonstick cooking spray. Place rhubarb in baking dish and sprinkle with granulated sugar with gelatin. Sprinkle the cake mix over the gelatin. Drizzle water and melted butter over cake mix. Bake for 50 minutes. Remove from oven and cool for 10 to 15 minutes. Dust with confectioner s sugar. Serve warm or at room temperature with whipped topping, if desired. RECIPE OF THE MONTH MAY 2011 CREAMY CHICKEN AND HAM BAKE 1 (103/4-oz.) can condensed cream of 1 (2.5-oz.) pkg. thinly sliced mushroom soup smoked ham, coarsely chopped 1/2 cup light sour cream 1 tsp. parsley flakes 1 lb. chicken breast tenders (not breaded) Preheat oven to 325. Spray 11 x 7-inch glass baking dish with cooking spray. In small bowl, mix soup and sour cream. Arrange chicken in single layer in baking dish. Place chopped ham on chicken. Spoon soup mixture evenly over the top. Bake uncovered about 1 hour or until chicken is no longer pink in center. Sprinkle with parsley and serve warm. Yield: 4 servings.
7 RECIPE OF THE MONTH JUNE 2011 GRANNY S SQUASH CASSEROLE 2 lbs. yellow squash, chopped 1 cup grated carrots 1 onion, chopped 1 cup shredded cheddar cheese 1 (10.75-oz.) can condensed cream 2 tbsp. chopped pimento of chicken soup Salt & black pepper to taste 1 (8-oz.) container sour cream 1 (.7-oz.) pkg. dry Italian-style salad 4 tbsp. butter, melted dressing mix Preheat oven 350. Boil squash and onion together until tender but still firm; drain. In large bowl, mix squash, onion, cream of chicken soup, sour cream, butter, carrots, cheddar cheese, pimentos, salt and pepper. Pour mixture into a lightly greased mediumsize casserole. Sprinkle evenly with dry salad dressing mix. Bake for 45 to 50 minutes. RECIPE OF THE MONTH JUNE 2011 SUMMERTIME SUNSHINE SPINACH SALAD 5 cups fresh spinach leaves, washed 2 oranges, peeled and chopped ½ red onion, sliced thin into bite-size pieces ½ red pepper, sliced 1 cup fresh strawberries, sliced 1 cucumber, sliced 1/3 cup raspberry vinaigrette dressing In large bowl, toss all ingredients together. Serve immediately.
8 DIABETIC RECIPE OF THE MONTH JULY 2011 SLOW COOKER PORK LOIN 1 boneless whole pork loin (3 to 4 lbs.) 1 cup water 1 tbsp. canola oil 1 ½ cups unsweetened apple juice 1 medium onion, chopped 2 tsp. Worcestershire sauce 1 celery rib, cut into 1-inch pieces ½ tsp. seasoned salt 1 envelope brown gravy mix ½ tsp. black pepper Cut roast in half. In large skillet, brown roast in oil on all sides. Transfer to 5-qt. slow cooker. In same skillet, sauté onion and celery until tender; add to slow cooker. In small bowl, combine gravy mix and water. Stir in remaining ingredients and pour over pork. Cover; cook on low for 5 to 6 hours or until meat is tender. RECIPE OF THE MONTH JULY 2011 SUMMERTIME TURKEY BURGERS 1/2 cup ketchup ¼ tsp. hot pepper sauce 1 tbsp. cider vinegar 1/3 cup quick-cooking oats 1 tbsp. Worcestershire sauce 1 lb. lean ground turkey 2 garlic cloves, minced 4 lettuce leaves ¼ tsp. black pepper 4 hamburger buns, split ¼ tsp. crushed red pepper flakes In small bowl, combine first 7 ingredients. Transfer half of mixture to large bowl; stir in oats. Set remaining ketchup mixture aside for basting. Crumble turkey meat over oat mixture and mix well. Shape into 4 patties. Coat grill rack with non-stick cooking spray. Grill patties, covered, over medium heat for 5 to 7 minutes on each side, basting occasionally with ketchup mixture. Serve on lettuce-lined buns.
9 RECIPE OF THE MONTH - AUGUST 2011 BUTTERMILK MASHED POTATOES 2 lbs. baking potatoes, peeled and 1/2 to 2/3 cup buttermilk cut into 2-inch cubes ¾ tsp. salt 3 tbs. unsalted butter ¼ tsp. freshly ground pepper In a large saucepan of boiling salted water, cook potatoes over low-medium heat until they are very soft, 15 to 20 minutes. Drain well. Put potatoes back in hot saucepan and beat with an electric mixer until mashed. Add butter and beat until melted and smooth. Beat in ½ cup of buttermilk. If the potatoes are too thick, beat in remaining buttermilk, 1 tbsp. at a time, until they are of desired consistency. Season mashed potatoes with salt and pepper. Serve warm. RECIPE OF THE MONTH AUGUST 2011 FRESH SOUTHERN STYLE GREEN BEANS 6 slices bacon, chopped 1 tsp. sugar 2 tbsp. butter 1 large clove garlic, minced 1 red onion, chopped ¼ cup chicken broth 2 lbs. fresh green beans, trimmed 1 ½ tsp. white balsamic vinegar and snapped Salt & pepper to taste 8 small new potatoes Cook bacon in a skillet over medium heat until evenly browned; 8 to 10 minutes. Drain bacon on a paper towel-lined plate. In a large skillet, melt butter over medium-low heat; add onion and cook until translucent, about 5 minutes. Stir in cooked bacon, green beans, potatoes, sugar, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until green beans are tender, 10 to 15 minutes. Sprinkle with vinegar, salt and pepper; serve hot.
10 RECIPE OF THE MONTH - SEPTEMBER 2011 BAKED TOMATO AND OKRA ½ cup frozen lima beans 1 onion, sliced into rings, separated 8 oz. fresh okra, washed, stemmed, ½ yellow or green sweet pepper, cut into ½ inch thick slices, or seeded, cut into thin strips 2 cups frozen cut okra ¼ to ½ tsp. crushed red pepper 4 medium tomatoes, chopped ¼ tsp. salt Preheat oven to 350. Cook lima beans according to package directions; drain. In a 2-quart casserole, combine lima beans, okra, tomatoes, onion, sweet pepper, crushed red pepper, and salt. Bake, covered, for 45 minutes; stir. Bake, uncovered, for 30 minutes more; stir. Serve with a slotted spoon. Yield: 4 to 6 servings. Diabetic exchange: Vegetables (2), 55 calories, 12 (g) carbohydrates. RECIPE OF THE MONTH SEPTEMBER 2011 VEGETARIAN PITA PIZZAS 2 large whole wheat pita bread rounds ¼ to ½ cup pizza sauce 1 cup assorted fresh vegetables (broccoli, ¼ to ½ cup shredded mozzarella or cauliflower florets, red sweet pepper cheese strips, sliced fresh mushrooms, chopped Non-stick cooking spray onion, or sliced black olives) Preheat oven to 400. Place pita bread rounds on a baking sheet; bake for 5 minutes. Meanwhile, coat a small skillet with cooking spray and preheat over medium heat. Add the vegetables; cook and stir until crisp-tender. Spread pizza sauce on pita bread rounds; sprinkle with cooked vegetables and cheese. Bake for 8 to 10 minutes more or until light brown. Serve warm. Yield: 4 servings.
11 RECIPE OF THE MONTH -OCTOBER 2011 EASY FETTUCCINE ALFREDO 8 oz. uncooked fettuccine 1/2 tsp. salt 1/2 cup butter or margarine 1/8 tsp. black or white pepper 1/2 cup whipping cream Chopped fresh parsley 3/4 cup shredded Parmesan cheese Cook fettuccine according to package directions. While fettuccine is cooking, in a 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in Parmesan cheese, salt and pepper. RECIPE OF THE MONTH -OCTOBER 2011 GROUND BEEF CHILI 2 tsp. vegetable oil ½ tsp. ground cumin 1 lb. lean ground beef 1 to 2 tsp. chili powder 1 cup chopped onion ¼ tsp. salt 1 clove garlic, minced 1/8 tsp. pepper 1 (28-oz.) can tomatoes 1 (15-oz.) can small red beans, with liquid Heat oil in a Dutch oven or large saucepan; add ground beef and onions, stirring until beef is browned and onions are translucent. Drain off excess fat; add garlic and cook for another minute. Add remaining ingredients; bring to a simmer. Cover and simmer over low heat for 1 ½ to 2 hours. Yield 4 servings.
12 RECIPE OF THE MONTH -NOVEMBER 2011 CINNAMON-APPLE CROSTATA 1 refrigerated pie crust, 4 cups thinly sliced, peeled cooking softened as directed on box apples (4 medium) ½ cup sugar 1 tsp. sugar 4 tsp. cornstarch 2 tbsp. chopped pecans or walnuts 2 tsp. ground cinnamon Whipped cream, if desired Preheat oven to 450. Place crust on ungreased cookie sheet. In a large bowl, mix ½ cup sugar, cornstarch and cinnamon; gently stir in apples. Spoon apple mixture onto center of crust, spreading within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water and sprinkle with 1 tsp. sugar. Bake 15 minutes or until crust is golden brown. Sprinkle nuts over apple mixture and bake 10 to 15 minutes longer, or until apples are tender. Serve with whipped cream. RECIPE OF THE MONTH -NOVEMBER 2011 SPLENDA PUMPKIN PIE 1 deep dish pie shell, thawed 1 (12-oz.) can evaporated milk 2 large eggs, beaten 1 cup Splenda (sugar substitute) 1 (15-oz.) can solid-pack pumpkin 2 ½ tsp. pumpkin pie spice Preheat oven to 375. In a large bowl, combine eggs, pumpkin evaporated milk, Splenda, and pumpkin pie spice. Mix with electric mixer on medium speed for 2 minutes; pour mixture into pie shell. Bake on center rack for 35 to 40 minutes or until knife inserted in center comes out clean. Yield: 8 servings.
13 RECIPE OF THE MONTH DECEMBER 2011 LEFTOVER TURKEY AND STUFFING BAKE 3 cups chopped cooked turkey ½ cup sour cream 1 (22-oz.) bag frozen broccoli florets 1 ½ cups shredded Swiss cheese thawed and drained 1 (6-oz.) pkg. stuffing mix for turkey 1 (10.75-oz.) can cream of chicken soup ¾ cup hot water Preheat oven to 350. Spread turkey in ungreased 13 x 9-inch glass baking dish. Top with broccoli. In medium bowl, stir together soup, sour cream and cheese; spread over broccoli. In a large bowl, stir together stuffing mix and hot water; sprinkle over casserole. Bake 35 to 40 minutes or until hot and bubbly. Yield: 8 servings. RECIPE OF THE MONTH DECEMBER 2011 HOLIDAY PEPPERMINT BRITTLE 2 lbs. white chocolate 30 small peppermint candy canes Line a large jellyroll pan with heavy-duty foil. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth. Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into small chunks. Stir peppermint into melted white chocolate. Spread evenly onto jellyroll pan and chill until set, about 1 hour. Break into pieces by slamming pan on counter.