Sweet baby carrots

This is the second side dish for the bringing home baby dinner.

 

 

Ingredients

• 1 pound fresh baby carrots
• 1 cup apple juice
• 3/4 cup water
• 1/3 cup honey

Directions

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon. Yield: 4 servings.

Nutritional Analysis: One serving (1/2 cup) equals 157 calories, 1 g fat (trace saturated fat), 0 cholesterol, 43 mg sodium, 40 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit.

Green Bean Bundles of Joy

This is one of the two sides for the "welcome baby" theme dinner.

Ingredients

• 6 cups water
• 1/2 pound fresh green beans, trimmed
• 4 to 6 bacon strips
• 3/4 cup Italian salad dressing

Directions

• In a saucepan, bring water to a boil. Add beans; cover and cook for 3 minutes. Drain and set aside. Cut bacon in half lengthwise; place on a microwave-safe plate.
• Microwave on high for 1-1/2 to 2-1/2 minutes or until edges curl. Place four or five beans on each bacon strip; wrap bacon around beans and tie in a knot.
• Place bundles in an 8-in. square baking dish. Drizzle with salad dressing. Bake, uncovered, at 350° for 10-15 minutes or until beans are crisp-tender. Broil 4 in. from the heat for 2-3 minutes or until bacon is crisp. Yield: 4-6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 203 calories, 20 g fat (4 g saturated fat), 10 mg cholesterol, 618 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

Mexican Street Corn

I've seen this everywhere and I can't wait to try it. One recipe I've found requires Mayo and I'm just not a fan of Mayo at all (plus it contains alot of fat....) anywho this one uses sour cream instead of mayo.

Ingredients

• 6 ears corn, husks and silks removed (you can also use canned or frozen and serve in a bowl)
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1 lime
• 1/4 cup low fat sour cream

Instructions

1. Combine chili powder, salt, pepper, and garlic powder in a small bowl.
2. Place corn on sprayed grill rack.
3. Cover and cook 12 minutes over medium-high heat, turning occasionally.
4. Squeeze juice from lime and mix with sour cream.
5. Drizzle over corn and sprinkle with spice mixture.

Southwestern Turkey Burgers With Sweet Potato Fries

Serves 4
Calories per serving, turkey burger: 342
Calories per serving, sweet potato fries: 89

For the sweet potato fries
2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime

For the turkey burger
1 1/3 pounds lean ground turkey
1 4-ounce can diced green chiles, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
2–3 spritzes canola oil in a mister
3 ounces 50%-reduced-fat pepper-jack cheese, cut into thin slices
4 whole-wheat Kaiser rolls
Romaine lettuce leaves
Tomato, sliced
Red onion, sliced
1/2 avocado, sliced

1. For the sweet potato fries, preheat the oven to 425 degrees.

2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.

3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.


4. Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper. Shape into patties and refrigerate until ready to cook.

5. Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil. Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes. Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes. Top with the reduced-fat pepper-jack cheese during the last minute.

6. Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.

7. To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.

Buffalo Chicken Salad

Ingredients:

Serves 4
Calories per serving: 480

2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon dark brown sugar
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup whole-wheat bread crumbs or Panko bread crumbs
1 teaspoon vegetable oil
1 ounce crumbled blue cheese (about 1/4 cup)
1/4 cup plain nonfat yogurt
2 tablespoons nonfat or low-fat buttermilk
1/4 teaspoon black pepper.
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1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

1. Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, sugar and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.

2. Put the bread crumbs and oil in a shallow dish and toss to combine. Dredge each chicken tender in the bread crumbs, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.

3. While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.

Sweet & Sour Meatballs

Ingredients:

1 lb lean ground beef
1lb ground pork or turkey
1/2 cup seasoned bread crumbs
1 large egg
2 tablespoons soy sauce, divided
1/2 teaspoon dry mustard
1 jar (12oz) grape jelly
1 jar (12oz) tomato-based chilli sauce

makes 12 servings

1. Preheat oven to 400 degrees. Coat a 15-x10-x1 inch baking sheet with cooking spray.

2. Mix ground beef, pork, bread crumbs, egg, 1 tablespoon soy sauce and mustard in a large bowl. Shape into 1 inch balls using a small ice cream scoop.

3. Place meatballs on prepared baking sheet.

4. Bake meatballs until browned and cooked through, about 10 minutes.

5. combine remaining soy saucem grape jelly and chilli sauce in 2 quart baking dish.

6. Add cooked meatballs to sauce in baking dish and gently mix to coat with sauce. Cover and bake until heated through, about 10 minutes.