gypsyroses
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Re: RECIPE EXCHANGE
Posted: May 9, 2004 at 2:34 PM |
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does anyone have stage 2 diabetic recipes i really need them ?
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dakota123
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Re: RECIPE EXCHANGE
Posted: May 9, 2004 at 9:20 PM |
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I'll see if I can scroung up some gypsy. Ksangel might have some to ....
Ok I found one so far:
Chicken Cacciatore*
3 lbs frying chicken, cut up
½ cup chopped onion
¼ chopped green onion
1 28 oz can tomatoes
½ tsp salt
1 clove garlic, minced
1 tsp parsley flakes
Dash oregano
1 Tbsp corn starch
¼ c water
brown chicken in skillet sprayed with non stick vegtable cooking spray. Add vegtable, salt, and spices. Cover and simmer 1 hour.
mix corn starch with water and add to skillet, stiring until gravy thickens.
Yield 4 serve.
*Diabetic recipe
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gypsyroses
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Re: RECIPE EXCHANGE
Posted: May 9, 2004 at 10:00 PM |
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Thanks dakota my friend just found out she is diabetic and doesnt have a clue how to eat except cut out sugar & watch the carobs we need all the help we can get ,,,,Judy
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dakota123
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Re: RECIPE EXCHANGE
Posted: May 10, 2004 at 4:23 PM |
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Ok here's some more for those who may have requested Diabetic recipes.
Seafood Casserole
2 6 1/2 cans crab meat, drained and flaked
1 4-1/2 0z can small shrimp, drained
1 10 oz pkg. frozen peas, thawed
1 1/2 cups cooked rice
1/4 chopped green pepper
1/2 tsp salt
2 Tbsp chopped fresh parsley
pepper to taste
1 cup dariy sour cream
Preheat oven to 350*
Toss ingrediants together lightly.
place in 2 quart casserole sprayed with nonstick vegtable oil. Bake covered for 1 hour
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artteachergal
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Re: RECIPE EXCHANGE
Posted: May 12, 2004 at 10:22 PM |
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Guess I need to read these posts more often, so I can reply....lol..this one I developed for camping at trail rides....made it a heck of a lot easier!!!
Twice Baked Potatoe Casserole
8-10 large potatoes(baked and mashed, skins too)
1 large carton sour cream
chives to taste
I large jar of Cheeze Whiz
1 stick butter
1 bunch green onions, finely chopped
a little milk if needed.
Mix all together. If ya have an oven in your living quarters then bake for 1 hour. If ya don't...setting on top (sorta indirectly)of the fire will work too...just enough to heat it real good!!! It's yummy and gets requested at every ride!!
~Traci
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artteachergal
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Re: RECIPE EXCHANGE
Posted: May 12, 2004 at 10:28 PM |
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Another trail ride favorite:
Marinated veggies
Yellow Squash
Zuchinni
Pearl onions (Aunt Nellies in jar-NOT the pickled ones)
Button Mushrooms
green pepper slices
red pepper slices
yellow pepper slices
..any other veggie you might like
One bottle of Italian dressing
Marinate veggies for half a day or overnight. I have a grill basket that I put over the fire and cook them in that. Anyway....place over grill or fire and keep turning! Serve!!! Yummy and easy!!!!
~Traci
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artteachergal
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Re: RECIPE EXCHANGE
Posted: May 12, 2004 at 11:26 PM |
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Yet another trail ride favorite!!
Breakfast Burritos
~1 dozen eggs (I cook for alot)
~1 lb bacon or sausage or both
~1 pkg shredded velveeta
~1 onion, chopped
~1 green pepper, chopped
~alot of fresh mushrooms, sliced
Large flour tortillas (24...3 pkgs)
Salsa
Saute onion, green pepper and mushrooms over fire or grill. You can fry up sausage and bacon in same pan. Add eggs and cheese. Cook all up and then put into flour tortillas and serve. Serve with salsa....can even pour on top or serve on the side.
~Traci
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artteachergal
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Re: RECIPE EXCHANGE
Posted: May 13, 2004 at 7:37 AM |
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Another trailride favorite!
Seafood on the Grill
~2 lbs real or imitation crabmeat
~2 lbs. shrimp (peeled and de-tailed)
~2 lbs real or imitation lobster tail (chunked)
~fresh mushrooms, sliced
~2 bunches green onions, sliced
~1 1/2 sticks of butter
~minced garlic to taste (I use alot!)
~lemon juice to taste( I dont measure, sorry!)
Make a pouch with 2 large pieces of Heavy Duty Aluminum foil. Place all in it. Set on grill or over fire for about 30 minutes or so until hot and bubbly and the seafood is done! You can serve over rice...or do it the no carb way and just eat as is!! You can also whip up some Hollandaise Sauce to serve with it if you opt to serve over rice! That makes it awesome!
~Traci
These are things that I have to make on every overnight trailride, by request. I'd think they would get sick of it...but they never did!
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artteachergal
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Re: RECIPE EXCHANGE
Posted: May 13, 2004 at 7:41 AM |
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And again....for the grill....
Grilled Asparagus
~Olive Oil
~garlic salt
~Fresh Asparagus
Let fresh asparagus sit in olive oil for about 3 hours. Get grill ready. Place asparagus directly on the grill and sprinkle with garlic salt. Keep turning the asparagus until it is slightly browned or grilled. Serve immediately!! Good!!
~Traci
And in answer to your questions....yes...I cook mostly on the grill year round! LOL
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curdawg
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Re: RECIPE EXCHANGE
Posted: May 13, 2004 at 5:27 PM |
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crawfish fettucini
3 - lbs. crawfish tails
2 - large onions (chopped)
2 - large bell peppers (chopped)
4 - sticks celery (chopped)
1 - teaspoon minced garlic
1 1/2 - sticks butter
1 1/2 - cups half & half
3/4 - lbs. Velveeta cheese
16 - ozs. fettucini noodles
Parmesan cheese
Saute onions, bell peppers, celery, and garlic in butter for about 10 minutes. Add crawfish tails. Cook on low heat until vegetables are tender and crawfish tails are done. Add half and half and Velveeeta cheese. Simmer for about 30 minutes on low heat stiring occasionally.
Boil noodles in salt water. Cool by rinsing in cold tap water. Add noodles to crawfish mixture.
Pour mixture in glass casserole dish (9"x12")
Sprinkle Parmesan cheese on top and bake at 350 degrees for 30 minutes.
This can also be used for shrimp, chicken (for those that don't know what a crawdad is)
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