Lemon Water

-= Exported from BigOven =-

Lemon Water

-= Ingredients: =-

Whole basil leaves (optional)
4 lemons, sliced
1 to 1/2 cup firmly packed fresh mint or basil leaves
6 to 8 cups bottled water or tap water
6 to 8 cups ice cubes
Fresh mint or basil sprigs

-= Instructions =-

Place lemon slices in a large pitcher. Carefully rub the 1-1/2 cups mint leaves between the palms of your hands to slightly bruise the leaves. Add to the pitcher with lemon. Pour in water. Cover and chill for 1 to 8 hours.

Strain lemon-water mixture. Discard herbs. Divide lemon slices and additional fresh mint or basil sprigs equally among 6 to 8 tall glasses or pint-sized canning jars. For each serving, add 1 cup of ice cubes; fill with the lemon water.

** This recipe can be pasted into BigOven without retyping. BigOven.com ID= **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Still Alive

Hi everyone. I’m still here but I may miss a day here and there. I will try to keep everything going and bringing you some great ideas.

To be honest I am feeling very poorly and I don’t know what’s wrong. It’s taking everything I’ve got to get up in the morning. This is a very tough time. Stuff at home is minor compared to how I feel.

So, bear with me and I’ll do the best I can.

With that said, my Blueberry Buckle substitution recipe was a disaster. Don’t even bother!!!! It’s so bad I am removing the recipe. I guess something are best left alone.

Deb

Taking A Break

For those of you who are used to finding a new recipe posted most every day, I ask for your patience.

I have some very stressful, personal family issues to tend to so I will not be posting until Monday.  I need a few days to get a grip around what is going on.

I will be back.  I promise more recipes and news.  I just ask for your patience the next few days.

Thanks,

Deb

Deviled Eggs (Lightened)

                      -= Exported from BigOven =-

                       Deviled Eggs (lightened)

The traditional party dish, but with reduced fat and calories.

-= Ingredients =-
6 large Eggs ; - hard boiled
3 tablespoons Cottage cheese ; - fat free
1 tablespoon Pickle relish, sweet (Look for Mt. Olive brand and check Kroger–Thanks Lisa)
1/4 stalk Celery ; - chopped
1 medium Scallion ; - chopped
1/8 teaspoon Turmeric
2 small Olives, green ; - pimento stuffed
1/8 teaspoon Salt
1 pinch Black pepper
1/4 teaspoon Paprika

-= Instructions =-
Hard boil six eggs. Peel eggs and rinse to remove traces of shell. Rinse and pat dry. Slice each egg longitudinally. Gently scoop out yolks and discard or save for other use. Place eight halves (from 4 eggs) on a platter.

In small mixing bowl of food processor, place remaining four halves of egg white (from remaining two eggs), cottage cheese, pickle relish, chopped celery and scallion, and turmeric. Add  salt and pepper to taste. Pulse mix to desired consistency.

Place heaping spoon of mixture into each egg half on platter and decorate with slice of olive and sprinkle with paprika. Chill before serving.

Each serving (2 halves) contains an estimated:
Cals: 70, FatCals: 3, TotFat: 0g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 313mg, K: 203mg
TotCarbs: 5g, Fiber: 1g, Sugars: 1g
NetCarbs: 4g, Protein: 12g

** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161436 **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **

Tuna Salad

-= Exported from BigOven =-

Tuna Salad

-= Ingredients =-

1 (7 ounce) can white tuna ; drained and flaked
3 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
2 tablespoons diced dill pickle or sweet pickle relish (watch the carb count)
2 tablespoons diced onion or 1/8 teaspoon dried minced onion flakes
1/8 teaspoon curry powder
1 tablespoon dried parsley
1/2 teaspoon dried dill weed
1 pinch garlic powder
dash ; of cayenne pepper
1 hard boiled egg ; chopped

-= Instructions =-

This recipe for tuna salad is fantastic. It has curry powder in it but the taste isn’t overwhelming. The curry lends the salad a richness that tuna salad doesn’t normally have.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Butter Roast Chicken

-= Exported from BigOven =-

Butter Roast Chicken

-= Ingredients =-
1 broiler or fryer chicken — cut-up
1/2 cup butter
1/3 cup lemon juice
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1 teaspoon brown sugar (I just used regular granulated Splenda)
1/2 teaspoon dried rosemary — crushed
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

-= Instructions =-
Place chicken in a ungreased 13×9x2-inch baking pan.

Combine remaining ingredients in a small saucepan;bring to a boil.

Remove from the heat and pour over chicken.

Bake, uncovered, at 325 for 1-1/2 hours or until juice run clear, basting occasionally.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Statement of the ADA Expressing Disappointment in President Bush

Diabetes.Blog.com :: A devastating setback

Alexandria, VA (July 19, 2006) – Lawrence T. Smith, Chair of the American Diabetes Association (ADA) and the parent of a daughter who has type 1 diabetes, and Dana Lewis, a teen from Huntsville, Alabama who has type 1 diabetes and is the ADA’s National Youth Advocate today issued the following statements in response to today’s veto by President Bush of the Stem Cell Research Enhancement Act (H.R. 810). Earlier today, Lewis presented a petition, signed by approximately 11,000 Americans affected by diabetes, urging the President to sign the bill. The ADA has been a strong supporter of the bill, which would accelerate medical advancements by easing existing restrictions and supporting research that uses embryonic stem cells, while maintaining strict ethical guidelines.

Said Smith: “This is a devastating setback for the 20.8 million American children and adults with diabetes – and those who love and care for them. We truly believe that embryonic stem cell research offers the greatest promise for a cure for diabetes. Despite bipartisan support in Congress, the backing of 70 percent of the American public, and the hopes and prayers of millions of individuals with diabetes and other debilitating diseases, the President has chosen the wrong path.”. . . .

Click the link above to read the full article.

Asparagus Frittata

Asparagus Frittata

2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Recipe from Sunset Magazine.

Lamb Chops with Garlic and Rosemary

                      -= Exported from BigOven =-

                 Lamb Chops with Garlic and Rosemary

-= Ingredients =-

8 (6-ounce) loin lamb chops ; fat trimmed
Kosher ; salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic ; smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth ; low-sodium canned
2 tablespoons unsalted butter ; cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

-= Instructions =-

1- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side.
2- After cooking the lamb on each side, stand it up on it’s edges to brown the sides as well, about 2 minutes more.
3- Reduce the heat if needed so the browned bits remaining in the pan don’t burn. Remove chops from the skillet and set aside in a warm place.
4- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute.
5- Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes.
6- Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes.
7- Remove pan from the heat and briskly whisk in the butter.
8- When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.

Serves 2 chops per person with the sauce.

** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161426 **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **

Gina’s Meatloaf

-= Exported from BigOven =-

Gina’s Meatloaf

A traditional ground beef meat loaf with finely chopped vegetables to add nutrients and fiber. Can’t get kids to eat their vegetables? Not getting your daily servings? Try this recipe.

-= Ingredients =-

1 pound Lean ground beef
1/2 Large yellow onion ; finely chopped
1 Zucchini ; finely chopped
1 Tomato ; finely chopped
1 Bell Pepper ; finely chopped, any color
2 tablespoon Soy sauce ; use low sodium
Crushed red chilis ; to taste
2 tablespoon Italian Seasoning
12 Mushrooms ; finely chopped
2 Eggs ; beaten

-= Instructions =-

Preheat oven to 375-400 depending on how “hot” your oven is. Mix all ingredients in a bowl. Lightly spray a loaf pan or square baking dish with non-stick cooking spray. Place meat mixture in the pan. Place into the oven and bake for 35-45 minutes. Serve with a salad and or cooked vegetable.

This might be a little carby for some of you so you may want to omit or exchange some of the veggies.

** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161356 **
** Easy recipe software. Try it free at: http://www.bigoven.com **