Thursday Recipes

Here are today's six yummy recipes to help you through the day. Enjoy!

PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS

Yield: 4 servings

Source: Hellmann's

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Ingredients

1-1/2 tablespoons Hellmann's or Best Foods Real Mayonnaise

1 cup loosely packed baby spinach leaves, chopped

1 tablespoon chopped almonds

2 teaspoons grated Parmesan cheese

1 teaspoon plain dry bread crumbs

4 boneless, skinless chicken breasts (about 1 pound)

Directions

Preheat oven to 425F.

In medium bowl, combine all ingredients except chicken.

On baking sheet, arrange chicken.

Evenly top with mayonnaise mixture.

Bake 15 minutes or until chicken is thoroughly cooked.

Nutritional Information Per Serving: Calories: 180; Protein: 27 g; Fat: 6 g; Sodium: 140 mg; Cholesterol: 10 mg; Carbohydrates: 2 g

TOMATO, CHIVE AND MANGO SALSA

This recipe begins, “This salsa is great with tortilla chips, but consider using it to top grilled, broiled or roasted chicken, pork or seafood.”

Yield: 3 servings.

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Ingredients

1 cup fresh mango, diced

1-1/2 cups ripe tomatoes, diced

2 tablespoons fresh chives, minced

1 tablespoon lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon fresh oregano leaves, minced

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Directions

Combine all ingredients in a large bowl and stir.

Serve or cover and refrigerate until needed.

Nutritional Information Per Serving: Calories: 31; Protein: 1 g; Sodium: 121 mg; Cholesterol: 0 mg; Carbohydrates: 7 g

TACO SALAD WITH CUMIN DRESSING

Servings: 8

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/41.shtml

Ingredients

8 tortillas

1 teaspoon powdered mustard

2 tablespoons Parmesan cheese, grated

1 teaspoon ground cumin

8 cups romaine lettuce

1/2 cup water

1/2 teaspoon salt

4 tablespoons vegetable oil

4 tablespoons red wine vinegar

4 cups cooked turkey, chopped

1/4 teaspoon black pepper

1 teaspoon cumin seeds

1/4 teaspoon garlic powder

6 large ripe tomatoes, chopped

4 teaspoons lemon juice

2 cups cheddar cheese, grated

Directions

Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.

While hot, sprinkle on the Parmesan cheese.

Cool and break into bite-size pieces.

Chop the lettuce and arrange it in the bottom of a salad bowl.

Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.

Heat the turkey in a skillet with the cumin seeds.

Sprinkle chunks of turkey over the lettuce.

Add the tomato pieces and cheese.

Pour on the cumin dressing and top with tortilla chips.

Nutritional Information Per Serving: Calories: 205; Protein: 17 g; Fat: 11 g; Carbohydrates: 10 g; Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat

CREAMY PUMPKIN APPLE BISQUE

This recipe begins, “Enjoy the tastes of the season with this decadent soup.”

Yield: 4 servings

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Source: "The Heart-Smart Diabetes Kitchen"

Ingredients

1 Tbsp canola oil

1 cup diced onions

1/2 medium Gala apple, peeled and chopped

1 can (14oz) reduced-sodium chicken broth

1/2 of (15oz) can solid pumpkin

2 Tbsp sugar

1-1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp salt

1/8 tsp cayenne pepper

1-1/2 cups fat-free half and half

1/4 cup fat-free sour cream

Directions

Heat canola oil in a large saucepan over medium-high heat. Add onions and apple; cook 5 minutes or until onions begin to brown.

Place onion mixture in a blender with 1 cup (250 mL) broth. Secure lid, and puree until smooth. Return onion mixture to saucepan; add remaining ingredients, except half and half and sour cream. Bring to boil over high heat, reduce heat, cover tightly, and simmer 15 minutes.

Remove from heat and gradually add half and half while stirring. To serve, spoon equal amounts of soup into four shallow bowls and top with dollops of sour cream.

Flavorful tip: Adding the apple while browning the onion brings out the sugars of the apple and richly brown the onions quickly.

Nutritional Information Per Serving: Calories: 175; Protein: 6 g; Fat: 5 g; Sodium: 635 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g ; Carbohydrates: 26 g

WARM BROWNIE WEDGES WITH JAVA CREAM

This recipe begins, “Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.”

Yield 8 servings

Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries

Source: "The Heart-Smart Diabetes Kitchen" by Chef Nancy Hughes

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Watch video on how to make it: http://diabeticgourmet.com/media/67.shtml

Ingredients

Wedges

Canola oil cooking spray

2/3 cup all-purpose flour, spooned into measuring cup and leveled

1/3 cup white whole-wheat flour, spooned into measuring cup and leveled

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1 tablespoon instant coffee granules

1/8 teaspoon salt

1/2 cup packed brown sugar substitute blend

1/3 cup canola oil

1/2 cup egg substitute

2 teaspoons vanilla extract

Cream

2 tablespoons water

1 teaspoon instant coffee granules

4 ounces fat-free whipped topping

1 cup fresh raspberries

1 cup blackberries or blueberries

Directions

Preheat oven to 325F.

Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.

Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.

Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick.

Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.)

Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.

To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk.

Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.

Nutritional Information Per Serving: Calories: 260; Protein: 5 g; Fat: 10 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 36 g

ROASTED RED PEPPER, HAM AND PARSLEY TORTE

This recipe begins, “This colorful molded torte serves a crowd, looks quite elegant on the hors d'oeuvres table, and is easier to make than it looks. Make a day ahead to let set, unmold about an hour before serving with crackers.

Yield: Serves 32

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Ingredients

4 ounces smoked ham, coarsely chopped

1 1/2 cups butter, divided

3 3-oz packages cream cheese

3 tablespoons Madeira, OR Port, divided

white pepper, ground, to taste

2 cups parsley, firmly packed, stems removed

1/2 cup green onion, chopped

1/2 cup roasted red peppers, drained and coarsely chopped

1/3 cup ham, cubed

Directions

Place 1/2 cup butter, 3 ounces cream cheese, the 4 ounces chopped ham, 1 tablespoon wine and white pepper to taste; process until smooth. Remove to small bowl, cover and chill.

In processor, process another 1/2 cup butter, 3 ounces cream cheese, the parsley, green onion, 1 tablespoon of wine and white pepper to taste. Remove to small bowl, cover and chill.

Process remaining butter, cream cheese, the red peppers, remaining wine and pepper to taste until smooth; remove to small bowl, cover and chill.

Line a glass 2-quart bowl or glass 9-inch pie plate with plastic wrap; sprinkle in cubed ham; spread the ham mixture, spread the red pepper mixture, and top with a layer of the parsley mixture.

Cover and chill overnight. Unmold onto serving plate; let sit at room temperature for an hour before serving.

Nutritional Information Per Serving: Calories: 90; Protein: 2 g; Fat: 9 g; Sodium: 160 mg; Cholesterol: 25 mg; Saturated Fat: 6 g; Carbohydrates: 1 g