Pumpkin Spice Dip

Recipe by Diabetic Living Magazine

Pumpkin Spice Dip

Photo by Eating Well/Diabetic Living Magazine

 

Yield: 16 Servings

Ingredients:

  • 3 ounces reduced-fat cream cheese (Neufchatel), softened 
  • ¾ cup canned pumpkin (see Tip below)
  • 1 (6 ounce) container vanilla fat-free yogurt
  • 2 tablespoons packed brown sugar (see Tip)
  • 1 teaspoon pumpkin pie spice
  • 4 apples, sliced
  • 48 honey-wheat braided pretzel twists

 

Directions:

  1. In a medium bowl beat cream cheese with an electric mixer until light and fluffy. Beat in pumpkin, yogurt, brown sugar, and pumpkin pie spice. Serve dip with apple slices and honey-wheat braided pretzel twists.

 

 

*Tips:

If you have leftover pumpkin, transfer it to an airtight container or freezer bag. Refrigerate for up to 1 week or freeze up to 3 months.

It is not recommended using a sugar substitute for this recipe.

Phyllis’ Mother’s Mac and Cheese Recipe from Taste of Home©

I remember my mother sending me to the store for “15¢ worth of store cheese”. The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother’s cooking is like food for my soul. — Phyllis Burkland, Portland, Oregon

 

Yield: 4 servings.

Ingredients:

  • 2 cups elbow macaroni, cooked and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/2 teaspoon onion salt, optional
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 tablespoons butter

Directions:

  1. In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter.
  2. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Nutritional Facts
1 serving (1 cup) equals 373 calories, 22 g fat (16 g saturated fat), 75 mg cholesterol, 759 mg sodium, 27 g carbohydrate, 2 g fiber, 16 g

Originally published as My Mother’s Mac and Cheese in Reminisce May/June 1993, p51

Garlic Mashed Red Potatoes

“These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is the only way we prepare mashed potatoes”. —Valerie Mitchell, Olathe, Kansas

Yield: 6 servings

Ingredients:

  • 8 medium red potatoes, quartered
  • 3 garlic cloves, peeled
  • 2 tablespoons butter
  • 1/2 cup fat-free milk, warmed
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese

Directions

  1. Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.
  2. Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Nutritional Facts 

1 cup: 190 calories, 5g fat (3g saturated fat), 14mg cholesterol, 275mg sodium, 36g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

 

Slow-Cooked Broccoli Recipe

Yield: 10 Servings

 

Ingredients:

  • 6 cups frozen chopped broccoli, partially thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1/4 cup chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 cup crushed butter-flavored crackers (about 25)
  • 2 tablespoons butter

 

 

Directions:

  1. In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.
  2. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

 

NUTRITIONAL FACTS
1/2 cup: 159 calories, 11g fat (6g saturated fat), 25mg cholesterol, 431mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 6g protein.

 

Originally published as Slow-Cooked Broccoli in Taste of Home February/March 1999, p39

“Toxic Waste” Mac and Cheese

Recipe by Lisa Johnson for the blog Cooking with Curls©

 

Yield: 6 Servings

Ingredients:

  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 Cups milk or half & half (I used unsweetened cashew milk)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 Tablespoon dry mustard powder
  • pinch cayenne pepper
  • 8 Ounces Vermont sharp white cheddar cheese
  • Package frozen spinach (thawed and drained)
  • green food coloring (optional)
  • 1 Pound box pasta, cooked and drained (I used medium shells)
  • 1 head fresh caulflower (steamed**)

Directions:

  1. Melt butter in a large pan/Dutch oven over medium to low heat.  Add the flour and whisk to combine.  Simmer, stirring constantly for 1 to 2 minutes.
  2. Pour in milk. Whisk to combine in order to remove all lumps.  Then add salt, pepper, onion powder, paprika, cayenne and mustard. Stir to combine.  Continue cooking until mixture starts to simmer, approximately 6 to 8 minutes.
  3. Remove from heat and add the grated cheese.  Stir until melted.
  4. Add the drained spinach and stir.  If desired, add a few drops of green food coloring.
  5. Add the drained pasta.  Stir until completely coated.  Then add the steamed cauliflower. **
  6. Serve immediately.

NOTE

**Lisa left the cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.

Blue Cheese Bacon Deviled Eggs

“Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs topped with bacon – perfect appetizers.” – Betty Crocker

Yield: 12 Servings

Ingredients:

  • 12 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese (1 oz)
  • 1 tablespoon finely chopped green onions (1 medium)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 3 slices bacon, crisply cooked, crumbled

 

Directions:

  1. In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  2. To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
  3. Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
  4. Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

 

Nutrition Information:

Serving Size: 1 Serving Calories80 Total Fat 7g Saturated Fat 1 1/2g Sodium115mg Total Carbohydrate 0g Dietary Fiber 0g Protein 4g % Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% Exchanges:1 Fat; Carbohydrate Choice 0 *Percent Daily Values are based on a 2,000 calorie diet.

Zucchini Noodles = Zoodles

The zucchini noodles a.k.a. Zoodles are an alternative to pasta, which are gluten-free, low carb and a a great way to increase vegetables into your diet.  For more, click on Ditch the Carbs.com.

Recipe by New York Times bestselling author Elana Amsterdam

Ingredients:

  • 1 Tbsp. olive oil
  • 1 pound zucchini
  • 1 tsp. all-purpose Chef’s Shake (onion, black pepper, garlic, carrots, orange peel, tomato, celery seeds, red pepper, parsley, basil, marjoram, bay leaf, lemon juice, oregano, thyme, savory, rosemary, cumin, mustard, coriander)

 

Directions:

  1. Heat olive oil in a large sauce pan.
  2. Add zucchini noodles and seasoning to pan.
  3. Stir for 3 to 5 minutes until noodles are tender
  4. Serve and Enjoy!

 

For more information, click here for Elana’s Pantry website.

 

Oven-Roasted Spring Vegetable Medley Recipe

Yield: 10 Servings

Oven-Roasted Spring Vegetable Medley Recipe photo by Taste of Home

Oven-Roasted Spring Vegetable Medley Recipe photo by Taste of Home

Ingredients:

  • 9 small red potatoes, quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 small yellow summer squash, quartered and cut into 1/2-inch slices
  • 2 small zucchini, quartered and cut into 1/2-inch slices
  • 6 radishes, quartered
  • 1/3 cup balsamic vinegar
  • 3 tablespoons brown sugar

 

Directions:

  1. Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.
  2. In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

 

Nutritional Facts
3/4 cup equals 90 calories, 3 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

 

Originally published as Oven-Roasted Spring Vegetable Medley in Taste of Home’s Holiday & Celebrations Cookbook Annual 2011, p167

Spice-Roasted Cauliflower and Jerusalem Artichokes

Recipe courtesy of Anne Burrell for Food Network Magazine

Ingredients:

  • 1 head cauliflower, cut into bite-size florets
  • 1 pound Jerusalem artichokes, cut into 1-inch dice
  • Extra-virgin olive oil
  • Kosher salt
  • 1 tablespoon cumin seeds, toasted and ground
  • 1/2 teaspoon cayenne pepper
  • Finely chopped fresh chives, for sprinkling

 

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
  3. In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
  4. Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
  5. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
  6. Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

Quick Grilled Barbecued Beans recipe

Yield: 5 servings

Quick Barbecued Beans
“A simple, classic recipe, but cooking it on the grill introduces a subtle flavor. This dish features a nice blend of beans and preparation time is minimal.” —Millie Vickery, Lena, Illinois
Photo – Taste of Home©

Ingredients:

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) pork and beans
  • 1/2 cup barbecue sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons prepared mustard

 

Directions:

  1. In an ungreased 8-in. x 8-in. disposable foil pan, combine all ingredients.
  2. Grill, covered, over medium heat for 15-20 minutes or until heated through, stirring occasionally.

 

Originally published as Barbecued Beans in Reminisce© June/July 2010, p42