Category Archives: Recipes

Beef, Main Dishes, Recipes

Grilled Beef Tenderloins Grilled Beef Tenderloins

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2 Servings Prep: 10 Min. + Marinating Cook: 10 Min.

Ingredients

    1. 1/4 cup dry red wine
    2. 1/4 cup reduced-sodium soy sauce
    3. 1/2 teaspoon garlic powder
    4. 1/4 teaspoon ground cumin
    5. 1/4 teaspoon pepper
    6. 2 beef tenderloin steaks (6 ounces each)

Directions

    1. In a large resealable plastic bag, combine the first five ingredients. Add the steaks; seal bag and turn to coat. Refrigerate for up to 4 hours.
    2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.

Nutritional Facts1 steak equals 263 calories, 10 g fat (4 g saturated fat), 75 mg cholesterol, 402 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein. Diabetic Exchange: 5 lean meat.

 

Cakes, Desserts, Recipes

Peanut Butter Cup Cheesecake Peanut Butter Cup Cheesecake

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12-14 Servings Prep: 20 Min. Bake: 55 Min. + Chilling

Ingredients

    1. 1-1/4 cups graham cracker crumbs
    2. 1/4 cup sugar
    3. 1/4 cup crushed cream-filled chocolate sandwich cookies
    4. 6 tablespoons butter, melted
    5. 3/4 cup creamy peanut butter
    6. FILLING:
    7. 3 packages (8 ounces each) cream cheese, softened
    8. 1 cup sugar
    9. 1 cup (8 ounces) sour cream
    10. 1-1/2 teaspoons vanilla extract
    11. 3 eggs, lightly beaten
    12. 1 cup hot fudge ice cream topping, divided
    13. 6 peanut butter cups, cut into small wedges

Directions

    1. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
    2. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
    3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
    4. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
    5. Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
    6. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers. Yield: 12-14 servings.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.

 

 

Chicken-Turkey, Main Dishes, Recipes

Chicken Parmigiana Chicken Parmigiana

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3 Servings Prep: 20 Min. Cook: 30 Min.

Ingredients

    1. 1 tablespoon butter
    2. 1 teaspoon minced garlic
    3. 1/3 cup minced onion
    4. 1 (14.5 ounce) can diced tomatoes with juice
    5. 1/2 teaspoon sugar
    6. 1/4 cup heavy cream
    7. salt and pepper to taste
    8. 1/3 cup fine dry bread crumbs (for low carb use crushed pork rinds)
    9. 2 tablespoons freshly grated Parmesan cheese
    10. 1 egg, beaten
    11. 2 tablespoons milk
    12. 3 (5 ounce) skinless, boneless chicken breast halves
    13. 3 tablespoons olive oil
    14. 3/4 cup shredded Mozzarella cheese
    15. 1 tablespoon freshly grated Parmesan cheese

Directions

    1. Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
    2. Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
    3. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
    4. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

 

 

Main Dishes, Recipes, Seafood

Bacon-Wrapped Scallops 

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10 Servings Prep/Total Time: 25 Min.

Ingredients

    1. 20 fresh baby spinach leaves
    2. 10 uncooked sea scallops, halved
    3. 10 bacon strips, halved widthwise
    4. Lemon Wedges

Directions

    1. Fold a spinach leaf around each scallop half. Wrap bacon over spinach and secure with a toothpick. Place on baking sheet or broiler pan.
    2. Broil 3-4 in. from the heat for 6 minutes on each side or until bacon is crisp. Remove toothpick. Squeeze lemon over each. Serve immediately. Yield: 20 appetizers.

Nutritional Facts1 serving (2 each) equals 145 calories, 13 g fat (5 g saturated fat), 20 mg cholesterol, 206 mg sodium, 2 g carbohydrate, 1 g fiber, 5 g protein.

 

 

Desserts, Recipes

Frosty Peanut Butter Cups

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12 Servings Prep: 15 Min. + Freezing

Ingredients

    1. 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
    2. 2 tablespoons butter, softened
    3. 1 cup cold 1% milk
    4. 1/2 cup reduced-fat creamy peanut butter
    5. 1 package (3.4 ounces) instant vanilla pudding mix
    6. 2 cups fat-free whipped topping

Directions

    1. In a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon each into 12 paper-lined muffin cups.
    2. In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving. Yield: 1 dozen.

Nutritional Analysis:One serving equals 154 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 277 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

 

Main Dishes, Recipes, Seafood

Brown Sugar Glazed Salmon

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8 Servings Prep: 15 Min Bake: 20 Min.

Ingredients

    1. 1 tablespoon brown sugar
    2. 2 teaspoons butter
    3. 1 teaspoon honey
    4. 1 tablespoon olive oil
    5. 1 tablespoon Dijon mustard
    6. 1 tablespoon reduced-sodium soy sauce
    7. 1/2 to 3/4 teaspoon salt
    8. 1/4 teaspoon pepper
    9. 1 salmon fillet (2-1/2 pounds)

Directions

    1. In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
    2. Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings.

Nutritional Facts: 4 ounces cooked salmon equals 295 calories, 18 g fat (3 g saturated fat), 84 mg cholesterol, 403 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.

Dips, Recipes

Presto Chocolate Dessert Dip

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8 Servings Prep/Total Time: 10 Min.

Ingredients

    1. 1 cup reduced-fat sour cream
    2. 8 tablespoons honey
    3. 8 tablespoons baking cocoa
    4. 1 teaspoon vanilla extract
    5. Assorted fresh fruit and/or cubed angel food cake

Directions

    1. In a small bowl, combine the sour cream, honey, cocoa and vanilla. Cover and refrigerate until serving. Serve with fruit and/or cake. Yield: 2 cups.

Nutritional Facts1/4 cup (calculated without fruit and cake) equals 121 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 21 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

 

 

Dips, Recipes

Smooth Chocolate Fondue

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14 Servings Prep/Total Time: 10 Min.

Ingredients

    1. 1 can (14 ounces) sweetened condensed milk
    2. 2 cups (12 ounces) semisweet chocolate chips
    3. 1 cup heavy whipping cream
    4. 1-1/4 teaspoons vanilla extract
    5. Assorted fresh fruit or cubed pound cake

Directions

    1. In a microwave-safe bowl, combine the milk, chocolate chips, cream and vanilla. Heat just until chips are melted, stirring occasionally. Transfer to a fondue pot and keep warm. Serve with fruit or cake. Yield: 3-1/2 cups.

 

Dips, Recipes

Fudgy Milk Chocolate Fondue

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24 Servings Max Time: 20 Min.

Ingredients

    1. 1 (16 oz.) can chocolate-flavored syrup
    2. 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
    3. Dash salt
    4. 1 1/2 tsps. vanilla extract
    5. DIPPERS
    6. Fresh fruit, cookies, pound cake cubes, angel food cake cubes

Directions

    1. Combine syrup, sweetened condensed milk and salt in heavy saucepan over medium heat. Cook and stir 12 to 15 minutes or until slightly thickened.
    2. Remove from heat; stir in vanilla. Serve warm with dippers. Yield: About 3 cups.MICROWAVE METHOD

      Combine syrup, sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in vanilla.

      TIP Can be served warm or cold over ice cream. Can be made several weeks ahead.

 

Dips, Recipes

Chocolate Fondue

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20 Servings Prep/Total Time:  10 Min.

Ingredients

    1. 1 can (16 ounces) chocolate frosting
    2. 1 cup (8 ounces) sour cream
    3. Assorted fresh fruit

Directions

    1. In a small bowl, combine frosting and sour cream; spoon into a serving bowl. Serve with fruit. Refrigerate leftovers. Yield: about 2-1/2 cups.

Nutritional Facts1 serving (2 tablespoons) equals 113 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 58 mg sodium, 14 g carbohydrate, 0 fiber, trace protein.