Tuesday, February 28, 2012

Egg White Omelette Hash

Sometimes I feel like I need a little something more than my gluten free chex cereal in the morning. That's when I make egg white omelettes (how do you spell them?). Toss in whatever leftovers you have and you've got yourself a substantial little meal.

Egg White Omelette Hash

2-3 egg whites, beaten
1 drop of dijon mustard
shake of salt
2-3 TBL diced cooked potato
2-3 TBL diced ham
2-3 TBL diced portabello mushrooms
1/4 tsp. minced onion
parsely for garnish

Combine egg whites, dijon, salt and pepper, whisk until a little foamy, set aside. Add potatoes, ham mushrooms and diced onions to a hot sprayed small skillet, allow to heat through. Set pan to low heat, add in the egg whites, and I then cover my pan with a lid so the eggs will cook up, a few minutes. Garnish with parsely.

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Wednesday, February 22, 2012

Chicken Mango Salsa Tacos {Gluten Free & Diabetic Friendly}

Now after our tostada deal the other time, I decided it's taco style for us, lol. So for these I let them use soft flour tortillas and I used my soft flour gluten free tortilla. You will need to start this ahead of time, the chicken needs a little marinading and the salsa needs a little time also, but it's a pretty easy recipe. If you like mangoes and cilantro, you'll love these. Mr. and little boy picked the mangoes out, to me that's what these tacos are all about. I love simple easy dinners like these.

Chicken Mango Salsa Tacos {Gluten Free & Diabetic Friendly}
slightly adapted from Taste of Home

1/3 cup fresh orange juice
5 tablespoons lime juice, divided
1 teaspoon garlic powder
1 teaspoon ground cumin
1 pound boneless skinless chicken breast halves (I used 2 big ones)
2 medium mangoes, peeled and diced
1 small red onion, chopped
1/2 cup minced fresh cilantro
1 serrano pepper, seeded and minced
1 tablespoon fresh grated  ginger
1 tablespoon brown sugar
1/4 teaspoon salt
6 corn tortillas (6 inches)
3 cups coleslaw mix
6 tablespoons fat-free sour cream

In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Seal bag and turn to coat; refrigerate for at least 20 minutes.
For salsa, in a small bowl, combine the mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving.

Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray (I grilled mine). Broil 4-6 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°. Cut into thin strips.

In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned. Top each with coleslaw mix, chicken, mango salsa and sour cream.

Serves 6. Made with corn tortilla: 1 serving equals 238 calories, 3 g fat (1 g saturated fat), 44 mg cholesterol, 203 mg sodium, 35 g carbohydrate, 3 g fiber, 19 g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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Tuesday, February 21, 2012

Berry Banana Crumb Muffins

I saw a banana muffin on Pinterest and thought I'd add my own little touch to them and make them Berry Banana Crumb Muffins. I have so many bananas thrown in my freezer, that I need to start using them up. I thought I'd make the kids some banana muffins. You could call these a smoothie muffin with all the fruit and yogurt in them. Well since I cannot taste test these, I can tell you how wonderful they smelled as they baked. The kids and even Mr. say they like them so I hope you will too.  =)

Berry Banana Crumb Muffins
Adapted from Sweet Pea's Kitchen

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups plain low-fat yogurt
1 1/2 cups finely diced or mashed bananas (about 3 small)
1 cup frozen mixed berries

Crumb Topping:

1/3 C granulated sugar
1/4 C flour
2 TBL butter
2 TBL chopped pecans
 -Combine sugar, flour and nuts, cut in butter until resembles coarse crumbs. Add 1 Tbl to each muffin when ready.

Preheat the oven to 375 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cardamom, cinnamon and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and light brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Using rubber spatula, gently fold in bananas and berries.

Divide batter equally among prepared muffin cups. Sprinkle on crumb topping. Bake until muffin tops are golden brown, 25 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Yields: 20 muffins

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Monday, February 20, 2012

Peanut Butter Pretzel Crispy Treats

I had the offer from Southern Peanut Growers to come up with a peanut butter recipe, so I came up with these Peanut Butter Pretzel Crispy Treats that include some of my favorite flavors. Chocolate and peanut butter, with pretzels and more chocolate. These were the goodies I made for my Valentines, and they all loved them. =)

For my Peanut Butter Pretzel Crispy Treats recipe, check out my giveaway blog here.

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Friday, February 17, 2012

Artisanal Gluten-Free Cupcakes: Carrot Cake Cupcakes

I just have to mention these sooo delicious cupcakes I made a month ago (now that I know I'm diabetic, I can only remember these now). If you're gluten free, or not, you will enjoy these. I made these to bring to the Monster Jam truck show and friends met up with us so of course they were passed around. She is gluten free also and just loved them. My kids loved them. Mr. loved them. They were so moist and soft after being baked the night before.

They are the cream cheese frosted carrot cake cupcakes from the cookbook Artisanal Gluten-Free Cupcakes: From-Scratch Recipes to Delight Every Cupcake Devotee - Gluten-Free and Otherwise by Kelli and Peter Bronski (check out their blog too).

Inside this recipe you'll find:
Artisan GF Flour Blend {in book}
xanthan gum
baking powder
baking soda

This book has tons of different cupcake and frosting recipes. I'm going to have to figure out how to make them diabetic friendly because I have my eye on a few more recipes. =)
If you are gluten free or know someone who is, this book would be a gift.

this is a personal review

~Be sure to follow my recipe blog so you can get all the latest goodies!~

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Thursday, February 16, 2012

Turkey and Bean Tostadas {Gluten Free & Diabetic Friendly}

Hello all. I have yet another change to my blog. An even healthier change. Aside from posting about gluten free recipes I will be adding in diabetic friendly recipes now. I have been diagnosed with Type 2 Diabetes. Gee, I wonder why, I have posted lots of yummy recipes here. I am OK knowing I have it I have accepted it, I am exercising at least 30 minutes every day and eating healthier and still gluten free. I am very happy to say that I have LOST 15 lbs since Oct., when I went gluten free. I have started charting my daily workouts on dailymile.com so feel free to workout/follow along with me and we can keep each other motivated =) . You can see my little mile tracker in my side bar there.

Anyways, now I'm really on the hunt for healthy diabetic AND gluten free friendly recipes. If any of you can offer advice, tips, recipe links, etc...that would be great. I am so new to all this and feel lost sometimes. I will be taking nutrition classes soon to help as well.

I was given a few recipe books to get me started, and that's where these Turkey and Bean Tostadas came from. I made them gluten free by using corn shell tostadas, and the chili beans were gluten free. Please note the nutritional info is for flour tortillas (I am learning about that as well for everything I eat). These were really good, everyone ate them and Mr. said he even enjoyed them. That means it's a keeper. BUT, I think I'll make them hard tacos, eating a "flat taco" tostada is a little tricky, especially with the little ones. =)

Turkey and Bean Tostadas {Gluten Free & Diabetic Friendly}
 Taste of Home's Diabetic Cookbook 2004.
Makes 6 servings

6 8" flour tortillas (I used corn to be gluten free)
1 Lb. lean Ground Turkey Breast
1 can (15 ounces) chili beans in chili sauce, undrained (be sure it's gluten free)
3 cups shredded romaine lettuce
1/4 cup shredded reduced-fat Monterey Jack cheese
1 large tomato, chopped
1/4 cup fresh cilantro, chopped, if desired
1/2 cup low-fat sour cream

Preheat oven to 350'. Place tortillas on baking sheet, bake 7 minutes or until crisp. Keep covered and warm.

Heat large skillet, add turkey and cook until browned, drain if needed. Add beans and chili powder to skillet, cook 5 minutes.

Divide turkey mixture evenly among tortillas. Top with remaining ingredients. Serve.

Nutrition information per serving (note: based on flour tortillas): 1 tostada with toppings

Calories 288
Total Fat 10g (Saturated Fat 2 g )
Cholesterol 30mg
Sodium 494mg
Total Carbohydrate 34g
Protein 19g
Fiber 2g

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Saturday, February 11, 2012

Parmesan Meatloaf {Gluten Free}

Are you tired of your same old meatloaf recipe? If so give this one a try. I made it gluten free but you can use regular breadcrumbs if you're not. The flavors were great in this with the Italian flavors. We particularly like how the meatloaf held up, it wasn't really dense, it was tender and stayed together, it didn't crumble when sliced. I was also thinking next time I will try layering the meatloaf with some sauce and cheese in the middle for more Mmm. What do you think? Do you prepare meatloaf different ways sometimes?

Parmesan Meatloaf {Gluten Free}
slightly adapted from Full Bellies Make Happy Kids

1 lb ground turkey
1 lb ground beef
2 eggs
1/4 cup gluten free breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce (homemade here, minus the meat)
1/2 cup shredded Italian cheese blend
minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.

In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

*(new cooking time added, mine usually takes 1 hr for 2 lbs meat)

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Wednesday, February 1, 2012

Rice Pudding

Here's a wonderful, easy recipe to use up leftover rice. Mine came together in less than 25 minutes. Let it cool a little and you've got a creamy rice pudding to enjoy. It's been so long since I've made this, it was a nice treat to have. (silly me, I've made this before in '08, it's been that long.)

Rice Pudding
slightly adapted from allrecipes

1 1/2 cups leftover cooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract
dash of cinnamon or nutmeg
In medium saucepan, combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook, stirring over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla and cinnamon. Serve warm.

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