Bourbon Chicken
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown.
Ingredients:
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1 -2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar (we substitute Splenda)
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
Directions:
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned. Remove chicken.
- Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice and ENJOY.
If you find it isn’t thick enough, sprinkle a little corn starch over it and stir up.
Lisa’s Mom’s American Chop Suey
This recipe is from Lisa’s Mom.
Ingredients:
- 1 lb ground beef
- 1 med onion, diced
- 1 can condensed tomato soup
- 2 reg cans of diced tomatoes
- 2 cups pasta of your choice, elbows are classic
- 1/2 cup quick cook rice, if desired
- tsp garlic powder
Directions:
Start a pan of water to boil for pasta. Brown hamburg and onions. Once hamburg and onions are cooked add the rest of the ingredients (except pasta), cover and cook on low/medium. Put pasta in now boiling water and cook to done. Once pasta is done add to hamburg and sauce, mixing together. Easily serves a family of four.
You can add a diced bell pepper and fresh tomato if you like.
“Diabetic Cake”
Good, tasty, basic diabetic friendly cake.
Ingredients:
- 3 egg whites
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil spread, chilled
- 1 cup Splenda
- 1 teaspoon vanilla
- 3/4 cup fat-free milk
Directions:
Allow egg whites and butter to stand at room temperature for 30 minutes.
Line sixteen 2 1/2-inch muffin cups with paper bake cups or grease cake pan; set aside.
In a medium bowl, stir together flour, baking powder, and salt; set aside.
Preheat oven to 375 degrees F.
In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more.
Gradually add egg whites, beating well.
Beat in vanilla.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
Fill muffin cups 2/3 full with batter or spread into cake pan.
Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean.
Cool completely on a wire rack.
Top withsugar-free pudding and/or cool whip.
“Chowdah From Ro D’Islan”
This recipe is from Evelyn’s Drive-In in Tiverton, RI.
Growing up in Rhode Island we were used to many restaurants offering clear clam chowder, some instead of either the red or the white, and some in addition to it. My aunt used to make her own from clams (quohogs) that she would dig up at her beach house. This recipe is for one of the best clear “chowdahs” around. It is the recipe they use at Evelyn’s Drive-in in Tiverton, RI (with some minor modifications on my part).
Ingredients:
- 1 gallon cold water
- 1/2 to 1 cup freshly chopped clams, depending on how chock full you like your chowdah
- 2 sticks butter
- 4 bay leaves
- 1 1/2 tablespoons salt
- 1/2 tablespoon black pepper
- 3 tablespoons clam base
- 1/4 cup chopped onions
- 4 cups cubed potatoes
Directions:
In a large pot add all the ingredients except potatoes and bring to a boil. Add the potatoes and cook until they are tender. Serve and enjoy. Don’t overcook and let the potatoes get mushy.
Jell-O Graham Cracker “Cake”
This is a wonderful recipe that Jonathan’s mother had gotten from a magazine and made every Christmas. It is just delicious!! It sounds very strange, but really does have the consistency of cake. The great part is you get to decide how big or small you want to make it. The ingredients are easily adapted to be low-cal and diabetic friendly!
Ingredients:
- Applesauce
- Jell-O (whatever flavor(s) you like) – for Christmas you will want green and red, and please use sugar free for a healthier dessert
- instant vanilla pudding – Jonathan’s Mom didn’t use this, but it sounds like a nice addition, again use sugar free
- graham crackers, preferably low fat
- Cool Whip, again, light Cool Whip is healthier
Directions:
Since you can really vary this however you want, this is more of a guideline than a recipe.
Combine Jell-O and Applesauce – Use the general rule of 1 cup of applesauce to 1 box dry Jell-O – use as many or as few flavors as you like; red and a green color, red and blue for 4th of July, all green at St. Patty’s day… you get the idea.
Prepare vanilla pudding according to box instructions.
Lay down a base of graham crackers, how many is determined by how big you want it.
Spread a layer of applesauce mixture down.
Put down another layer of graham crackers – this time changing the direction you lay them. Doing this with each layer of crackers helps keep the cake stable.
Next a layer of vanilla pudding. Like I said above, Jonathan doesn’t remember his Mom using vanilla pudding, but it is a nice variant.
Then another layer of graham crackers.
Keep layering like this, ending with a layer of graham crackers on top.
Chill for at least one hour, preferably several hours.
“Frost” with Cool Whip.
We’ve always made this in advance, even the night before, so that the graham crackers got nice and soft. It makes the flavors amazing together, makes the graham crackers more cake like, and makes for easier cutting too!
One last time I will say that this is very easy to make low-cal / diabetic friendly by just substituting all ingredients with sugar free, low fat, or light.
Bisquick Quiche
Easy Bisquick quiche is a much enjoyed main dish. While you can’t classify this dish as low calorie it is very easy to prepare and undeniably delicious! We do use lowfat cheese, but have not yet tried substituting Heart Smart Bisquick mix for the regular Bisquick and egg substitute for the eggs, which would make this dish much less unhealthy.
Ingredients:
- 2 Cups of fillings (your choice; for example broccoli, mushrooms, ham, etc.)
- 1 Cup shredded cheese of your choice
- 1/4 Cup chopped onion
- 2 Cups milk
- 1 Cup biscuit baking mix (Bisquick)
- 4 Large eggs
- 1/4 Teaspoon salt
- 1/8 Teaspoon black pepper
Directions:
Heat oven to 400 degrees.
Grease 10 inch pie plate or 8 inch square.
Sprinkle fillings, onions and cheese in plate.
Beat remaining ingredients until smooth and pour into plate.
Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean. Let stand 5 minutes before serving.
Healthy Banana Bread
This is a wonderful recipe. And we think even better tasting than most “regular” banana breads. Lisa developed this through trial and error, and what delicious errors. I am not sure, but think it is the applesauce that makes it so moist.
Ingredients:
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted low fat vegetable oil spread
- 1/2 cup Splenda diet sweetener
- 1/2 unsweetened applesauce
- 1 egg white
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Directions:
No need for a mixer for this recipe.
Preheat the oven to 350°F.
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sweetener, applesauce, egg white, and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4×8 inch loaf pan and bake for 1 hour.
Cool on a rack. Remove from pan and slice to serve.
Rhode Island “New York System” Weiners/Wieners (aka “Gaggers”)
A wiener is technically the same thing as a hot dog or frankfurter, but dogs and franks are often beef-based, with a garlicky flavor and a teeth-teasing snap that their casings give them, whereas a wiener is soft, skinless, bland and often pork-based. Usually a wiener is not at all my dog of choice, but when it’s slathered with the meat sauce it becomes a “hot wiener” and more than the sum of its parts, far from health food but cheap and satisfying.
In Rhode Island and surrounding Mass they are often spelled with the “e” before the “i.” It is called a New York System Hot Weiner, but has nothing to do with New York. The early 20th century Greek immigrant who invented it had come through Ellis Island on his way to Rhode Island, and was inspired by the evocative words “New York.” Rhode Island used to have lunch counters on every corner and many of the little restaurants, with names like Wein-O-Rama, dotted the landscape like McDonalds and Burger Kings do now, and it is where wiener is sometimes even spelled “ie.” Wiener is short for wiener wurst, the grandpa of our wiener, so the word wiener means Viennese and “ie” is the correct spelling. So I have no idea why Rhode Island’s dogs are “ei,” but who cares, they are so good that expatriate Ro Dylanduhs all over are passionate about their weiners, waxing nostalgic for them in Internet chat rooms, sneaking them by the dozens onto airplanes after visits home, and order the spice mixture by mail so they can make their own sauce out of state.
The Hot Weiner mystique is partly due to the fun way they’re traditionally served; the counterman takes a whole bunch of them and lines them up along his arm–people often order them in threes. Then he dabs each dog with a mustardy wooden stick, slathers on the spice-laden sauce, then raw onion, then celery salt. I think the appeal is also partly because the sauce sits around on the heat 24 hours a day, drying out and requiring copious quantities of Crisco added regularly to keep it moist. If you get your Hot Weiners to go, they are wrapped in wax paper and put in a paper bag that gets pretty greasy pretty fast.
There are a lot of recipes out there on the net for the meat sauce, most of them with way too many ingredients to be accurate, and since the restaurants guard their recipe like it is the formula for Coke, I decided to post the one I use. One more thing, besides using wieners instead of hot dogs, these are best if you steam the rolls just before serving.
Ingredients:
- 1 lb. hamburger
- 3 Tbs. margarine
- 1 small onion
- 1 Tbs. garlic powder
- 1 1/2 Tbs. chili powder
- 1/2 Tsp. allspice
- 1/2 Tbs. salt
- 1 pinch black pepper
- 1 C water
Directions:
This is not a complicated recipe, but isn’t quick.
Lightly brown chopped onion in butter.
Add hamburger and stir until the hamburger loosens into small pieces and then add rest of spices.
Simmer on very low heat for at LEAST 2 hours.
Put cooked weiner in bun.
Put mustard on weiner.
Put sauce on mustard.
Put raw chopped onions on mustard.
Sprinkle celery salt on top of onions.
Devour your creations…. and smile.
Healthy Roast Chicken with 40 Cloves of Garlic
This is a wonderful recipe. The grid of celery allows most of the fat to drain away and along with the herbs and garlic makes for a lovely aromatic bird. Serve this with some pan grilled broccoli and you have the perfect healthy Sunday meal. I got it from a great site called Dr. Gourmet. And while I have to admit that we haven’t actually tried this one yet, you can be sure we will as soon as we can.
Ingredients:
- 9 stalks celery
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 10 leaves fresh sage
- 3 sprigs fresh curly parsley
- 1 4 lb. roasting chicken
- 1 tsp salt
- 40 cloves garlic
- 1 Tbsp olive oil
- 1/2 cup white wine
Directions:
Preheat the oven to 375°F.
Place three celery stalks in the bottom of a Dutch oven about 2 or 3 inches apart. Stack three stalks on top perpendicular and about 2 or 3 inches apart and then place the last three stalks on top perpendicular to the second row and also about 2 or 3 inches apart to form a grid of celery.
Rinse the chicken well and pat dry. Rub the surface of the chicken and the cavity with the salt.
Place the 40 cloves of garlic in the cavity of the chicken and drizzle the oil over the garlic.
Place the chicken on top of the grid of celery and pour the wine into the bottom of the pot. Add the thyme, rosemary, sage and parsley to the pot and cover.
Place the covered pot in the preheated oven and reduce the temperature to 325°F. Cook for 30 minutes and remover the cover. Cook another 15 to 30 minutes until a meat thermometer at the thigh reads 160°F. Remove and let the chicken rest for at least ten minutes. Remove the skin before carving.
Remove the cloves of garlic and place in a bowl. Serve the chicken with a healthy whole grain slice of bread spread with roasted garlic cloves.
Lisa’s Frozen Chocolate Pudding Pops
This is an unbelievably simple recipe for making yummy frozen treats. The great thing is that it is very easy to make this healthy as you will see.
Ingredients:
- 2 Cups Milk (use 1% low-fat, or maybe skim even, for a healthier pop)
- 1 Package Instant Chocolate Pudding (use sugar-free for healthier pop)
- 1 Tsp Vanilla
- 6 Ice Pop Molds (as sold in department and kitchen stores) or 6 paper cups
- 6 Popsicle Sticks
Directions:
Combine all ingredients in a blender and blend until very thick, the mix should be thick enough so that you can stand a Popsicle stick up in it and it won’t move. Pour in molds, or cups, stick a Popsicle stick in each one, and freeze for at least 5 hours. Run the mold under warm water, or warm with your hand, and pull out the pop. enjoy!!
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