Recipes Included On This Page Cheesy Spinach Bake Chicken Cacciatore Cranberry Sherbet Curried Chicken in Spuds Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cheesy Spinach Bake Recipe By : Creative Cooking Sugar Free by Weiss & Uslander Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup chopped onion 1 garlic clove -- minced 1 tablespoon margarine 20 ounces frozen chopped spinach -- thawed & drained 1 cup evaporated skim milk 2 tablespoons grated parmesan cheese 2 tablespoons bread crumbs 1/2 teaspoon marjoram, crumbled 1/2 teaspoon salt 1 dash pepper 2 eggs, beaten 1 tablespoon grated parmesan cheese Heat oven to 350F. Saute onion and garlic in margarine until tender; combine with the remaining ingredients except for the second amount of parmesan cheese. Turn into a greased 1 1/2-quart casserole dish and bake for about 1 hour or until a knife inserted between the center and the edge comes out clean. Sprinkle with the remaining 1 tablespoon of parmesan cheese. Serve immediately. Serves 6. Hallie's note: When I make it I will definitely play with the seasoning a fair bit. From Creative Cooking Sugar Free for diabetics & their families by Caroline Weiss & Arlene S. Uslander; 1985. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 3g Fat (26.7% calories from fat); 8g Protein; 12g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 385mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chicken Cacciatore Recipe By : Cooking Light MARCH 2012 Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 boneless chicken thighs, skinned (about 2 1/2 pounds) 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper 6 tablespoons olive oil, divided 4 1/2 cups chopped colored bell peppers 2 cups chopped onion 1 cup chopped celery 4 teaspoons chopped fresh rosemary 8 garlic cloves, minced 1 pound sliced mushrooms 3 cups lower-sodium marinara sauce (such as McCutcheon's) 2 ounces Parmigiano-Reggiano cheese, shaved 1. Preheat oven to 350F. 2. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add 4 chicken thighs to pan; cook for 4 minutes on each side or until browned. Remove chicken from pan, and keep warm. Repeat procedure with 2 teaspoons olive oil and remaining chicken. 3. Add the remaining 2 teaspoons olive oil to pan, and swirl to coat. Add bell peppers, onion, celery, rosemary, minced garlic, and remaining salt; cook for 3 minutes, stirring frequently. Add mushrooms; cook for 6 minutes, stirring occasionally. Stir in marinara sauce; cook 1 minute. 4. Spread vegetable mixture in bottom of a 13 x 9-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture. Bake at 350F for 30 minutes or until a thermometer inserted into chicken registers 160F. Sprinkle with cheese. YIELD: Serves 8 (serving size: 2 chicken thighs, 1 cup vegetable mixture, and about 1 tablespoon cheese) Contributed to the FareShare Gazette by Art; 27 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; trace Fat (8.1% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Cranberry Sherbet Recipe By : Recipes Only Nov/Dec 1986 Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cranberries -- (750 mL) 1 small orange -- juice and grated rind 1 cup granulated sugar -- (250 mL) 1/2 cup water -- (125 mL) 3 tablespoons orange or raspberry liqueur -- (45 mL) Place cranberries in a medium saucepan with the orange juice. Cover and cook over low heat for 20 minutes or until cranberries are soft. Puree in a food processor or blender until smooth. Meanwhile, combine sugar and water in a small saucepan and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Add syrup, orange rind and liqueur to cranberry puree. Process once again until blended. Pour into a large bowl, cover and freeze until slushy. Remove from freezer and beat until smooth. Return to freezer for a couple of hours. Repeat beating process. Freeze until firm. If using an electric ice cream maker, follow manufacturer's instructions. To serve, remove sherbet from freezer and place in refrigerator about 1/2 hour before serving. Makes 4 to 6 servings. Preparation time: 30 minutes. Freezing time: 8 hours. "An elegant simple dessert to enhance any meal." From Recipes Ony Nov/Dec 1986. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; trace Fat (0.6% calories from fat); 1g Protein; 63g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Fruit; 3 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Curried Chicken in Spuds Recipe By : Stuffed Spuds by Jeanne Jones Serving Size : 2 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 baked potatoes 1 tablespoon butter or corn oil margarine 1/2 cup chopped onion 1/2 cup chicken stock 2 teaspoons curry powder 1/2 teaspoon salt 1/8 teaspoon ground ginger 1/2 cup finely chopped apple 1 cup diced cooked chicken 1/4 cup milk Cut a thin slice from the top (along the length not from the ends) of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash; cover and set aside. Keep the shells warm. Heat the butter or margarine in a large skillet. Add the onion and cook over low heat until tender, about 10 minutes. Add the chicken stock, curry powder, salt, ginger, apple and chicken; cook for another 10 minutes. Add the milk to the potato pulp and mix thoroughly. Add the potato mixture to the ingredients in the skillet and heat thoroughly. Heap the mixture into the warm potato shells and serve immediately. From Stuffed Spuds by Jeanne Jones; 1982. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 7g Fat (21.1% calories from fat); 7g Protein; 55g Carbohydrate; 6g Dietary Fiber; 20mg Cholesterol; 1162mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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