A challenge to you fabulous cooks out there... I need help!?!
Here's the deal!. I need to prepare dinner for some friends next week!. There are many challenges to this dinner!. The first is that one of my friends is diabetic!. The other one can't eat very much meat or dairy!. Time is the final challenge!. I will be out of town for the two days leading up to this dinner and they will actually be arriving home with me that night, and we are all going to be EXHAUSTED!. So, to recap, I need something that I can throw together in under 30 minutes for a diabetic and someone who can't eat much meat or dairy!. Since I will be out of town, to do any kind of prep would mean the food wouldn't be very fresh!. It doesn't need to be anything fancy, just yummy!. Simple is good!.
I know this is difficult, but I know there are some incredible chefs out there! Please share some of your wisdom!
By the way, I don't want to just take them out to dinner, that would actually be more of a hassle than it's worth!. Thank you in advance!!Www@FoodAQ@Com
I know this is difficult, but I know there are some incredible chefs out there! Please share some of your wisdom!
By the way, I don't want to just take them out to dinner, that would actually be more of a hassle than it's worth!. Thank you in advance!!Www@FoodAQ@Com
Answers:
First it depends on a lot of things!. Do they carbs or how do they maintain!. Pasta is very full of carbs!. I am diabetic and I eat pasta but have to be very careful of how much I eat and count the carbs!. Everything but fat and protein turns into sugar in your body!.
Vegetarian Lasagna
Prep: 45 minutes
Bake: 30 minutes
Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper
Directions
1!. Cook noodles and broccoli separately according to their package directions; drain well!. Set aside!.
2!. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt!. Bring to boiling; reduce heat!. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally!. Discard bay leaves!.
3!. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper!. Stir in cooked broccoli!.
4!. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish!. Top with half of the noodles, half of the filling, and half of the remaining sauce!. Repeat layers, ending with the sauce!.
5!. Bake, uncovered, in a 350 degree F!. oven for 25 minutes; sprinkle with mozzarella!. Bake about 5 minutes more or until heated through!. Let stand 10 minutes before serving!. Makes 8 servings!.
Nutrition facts per serving:
calories: 250
total fat: 6g
saturated fat: 3g
cholesterol: 42mg
sodium: 411mg
carbohydrate: 31g
fiber: 4g
protein: 19!.5g
vitamin A: 30%
vitamin C: 77%
calcium: 49%
iron: 11%
starch: 1diabetic exchange
vegetables: 2!.5diabetic exchange
lean meat: 2diabetic exchange
veggie soup, toss salad with fixings and sandwhiches and this
Chocolate Mousse with Strawberries
1 (1!.4 ounce) package instant sugar-fre
chocolate fudge pudding mix
1 cup cold skim milk
1 3/4 cups light whipped topping
Whole fresh strawberries
In a mixing bowl, beat pudding mix and milk until well blended, about 2 minutes!. Fold in whipped topping!. Serve with strawberries for dipping!. also can be served over slices of angel food cake!.
Yields 2 1/2 cups!.
SPINACH SALAD WITH CITRUS DRESSING
Yield: 12 Servings
2 pk (10-ounce) washed and
-trimmed fresh spinach
3/4 c Thinly sliced purple onion,
-separated into rings
2/3 c Unsweetened orange juice
1 1/2 tb Chopped fresh cilantro
1/4 ts Salt
1/4 ts Pepper
1 tb Extra-virgin olive oil
1 Clove garlic, minced
Directions: Combine spinach and onion rings in a large bowl!. Combine
orange juice and next 5 ingredients in a jar; cover tightly, and
shake vigorously!. Pour over salad, and toss gently!.
Nutritional Info: CALORIES 30 (40% from fat); PROTEIN 1!.5g; FAT 1!.3g
(SAT 0!.2g, MONO 0!.9g, POLY 0!.2g); CARB 3!.9g; FIBER 2!.1g; CHOL 0mg;
IRON 1!.3mg; SODIUM 86mg; CALCIUM 51mg
Super Salad Bowl
serves 8 ( 1 cup)
2 cups chopped fresh broccoli
2 cups chopped fresh cauliflower
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped green bell pepper
2 cups cherry tomatoes
1 1/2 cup fresh mushrooms
1 cup Kraft fat free Italian Dressing
1/4 cup Hormel Bacon Bits
2 TBSP grated Kraft fat free Parmesan Cheese
Combine veggies in large bowl
Combine dressing, bacon bits, and and cheese
Add dressing to veggies
Mix gently
Cover and refrigerate for 30 min
Gently stir before serving
1 serving=
85 calories
1 gm fat
4 gm pro
15 gm carb
501 sodium
2 gm fiber
Fresh Spinach and Strawberry Salad
(makes 6 servings)
Dressing
3 tablespoons (45 ml) red wine vinegar
3 tablespoons (45 ml) sparkling mineral water
3 tablespoons (45 ml) canola oil
1 teaspoon (5 ml) poppy seeds
1/4 teaspoon (1!.25 ml) Worcestershire sauce
1/4 teaspoon (1!.25 ml) paprika
Salad
1 pound (480 g) fresh spinach, well rinsed, tough stems discarded and leaves torn into bite-size pieces
1 small red onion, 3 ounces (90 g), thinly sliced
2 ounces (60 g) fresh bean sprouts, rinsed and drained
12 fresh strawberries, hulled and sliced
In a small bowl, whisk together the dressing ingredients until well combined!.
In a large salad bowl, combine spinach, onion, and bean sprouts!. Drizzle with dressing and toss to evenly coat!.
Arrange salads on individual plates and top each serving with some of the sliced berries!.
Per serving: 95 calories (63% calories from fat), 3 g protein, 7 g total fat (0!.6 g saturated fat), 7 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 64 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable), 1 1/2 fat
Greek Salad
Source: Better Homes and Gardens
http://www!.lhj!.com
Start to Finish: 15 minutes
Ingredients
3 medium tomatoes, cut into wedges
1 medium cucumber, halved lengthwise and thinly sliced
1 small red onion, cut into thin wedges
1 recipe Greek Vinaigrette (see below)
8 to 10 Greek black olives
1/2 cup crumbled feta cheese (2 ounces)
Directions
1!. In a salad bowl combine the tomatoes, cucumber, and red onion!. Add Greek Vinaigrette; toss to coat!.
2!. Sprinkle with Greek olives and feta cheese!. Makes 4 side-dish servings!.
Greek Vinaigrette: In a screw-top jar combine 2 tablespoons olive oil or salad oil; 2 tablespoons lemon juice; 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 1/8 teaspoon salt; and 1/8 teaspoon pepper!. Cover and shake well!.
Nutrition facts per serving:
calories: 143
total fat: 12g
saturated fat: 3g
cholesterol: 12mg
sodium: 273mg
carbohydrate: 9g
fiber: 2g
protein: 4g
vitamin A: 9%
vitamin C: 43%
calcium: 8%
iron: 5%
This is better when it sets a couple days so perfect for you
Green Bean and Pea Salad
1/2 cup vinegar
1/2 cup oil
1 tbsp salt
2/3 cup sugar (or equal to taste)
1 can french sliced green beans
1 can baby peas
1 onion sliced thinly and diced
1 cup chopped celery
1 cup chopped green peppers
1 small jar of chopped pimentos
Combine oil and vinegar
Pour over rest of ingredients
Refrigerate overnight
Drain before serving
I have lots more in my cooking group
Or you can email me with questions
http://groups!.msn!.com/CookingWithKayWww@FoodAQ@Com
Vegetarian Lasagna
Prep: 45 minutes
Bake: 30 minutes
Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper
Directions
1!. Cook noodles and broccoli separately according to their package directions; drain well!. Set aside!.
2!. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt!. Bring to boiling; reduce heat!. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally!. Discard bay leaves!.
3!. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper!. Stir in cooked broccoli!.
4!. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish!. Top with half of the noodles, half of the filling, and half of the remaining sauce!. Repeat layers, ending with the sauce!.
5!. Bake, uncovered, in a 350 degree F!. oven for 25 minutes; sprinkle with mozzarella!. Bake about 5 minutes more or until heated through!. Let stand 10 minutes before serving!. Makes 8 servings!.
Nutrition facts per serving:
calories: 250
total fat: 6g
saturated fat: 3g
cholesterol: 42mg
sodium: 411mg
carbohydrate: 31g
fiber: 4g
protein: 19!.5g
vitamin A: 30%
vitamin C: 77%
calcium: 49%
iron: 11%
starch: 1diabetic exchange
vegetables: 2!.5diabetic exchange
lean meat: 2diabetic exchange
veggie soup, toss salad with fixings and sandwhiches and this
Chocolate Mousse with Strawberries
1 (1!.4 ounce) package instant sugar-fre
chocolate fudge pudding mix
1 cup cold skim milk
1 3/4 cups light whipped topping
Whole fresh strawberries
In a mixing bowl, beat pudding mix and milk until well blended, about 2 minutes!. Fold in whipped topping!. Serve with strawberries for dipping!. also can be served over slices of angel food cake!.
Yields 2 1/2 cups!.
SPINACH SALAD WITH CITRUS DRESSING
Yield: 12 Servings
2 pk (10-ounce) washed and
-trimmed fresh spinach
3/4 c Thinly sliced purple onion,
-separated into rings
2/3 c Unsweetened orange juice
1 1/2 tb Chopped fresh cilantro
1/4 ts Salt
1/4 ts Pepper
1 tb Extra-virgin olive oil
1 Clove garlic, minced
Directions: Combine spinach and onion rings in a large bowl!. Combine
orange juice and next 5 ingredients in a jar; cover tightly, and
shake vigorously!. Pour over salad, and toss gently!.
Nutritional Info: CALORIES 30 (40% from fat); PROTEIN 1!.5g; FAT 1!.3g
(SAT 0!.2g, MONO 0!.9g, POLY 0!.2g); CARB 3!.9g; FIBER 2!.1g; CHOL 0mg;
IRON 1!.3mg; SODIUM 86mg; CALCIUM 51mg
Super Salad Bowl
serves 8 ( 1 cup)
2 cups chopped fresh broccoli
2 cups chopped fresh cauliflower
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped green bell pepper
2 cups cherry tomatoes
1 1/2 cup fresh mushrooms
1 cup Kraft fat free Italian Dressing
1/4 cup Hormel Bacon Bits
2 TBSP grated Kraft fat free Parmesan Cheese
Combine veggies in large bowl
Combine dressing, bacon bits, and and cheese
Add dressing to veggies
Mix gently
Cover and refrigerate for 30 min
Gently stir before serving
1 serving=
85 calories
1 gm fat
4 gm pro
15 gm carb
501 sodium
2 gm fiber
Fresh Spinach and Strawberry Salad
(makes 6 servings)
Dressing
3 tablespoons (45 ml) red wine vinegar
3 tablespoons (45 ml) sparkling mineral water
3 tablespoons (45 ml) canola oil
1 teaspoon (5 ml) poppy seeds
1/4 teaspoon (1!.25 ml) Worcestershire sauce
1/4 teaspoon (1!.25 ml) paprika
Salad
1 pound (480 g) fresh spinach, well rinsed, tough stems discarded and leaves torn into bite-size pieces
1 small red onion, 3 ounces (90 g), thinly sliced
2 ounces (60 g) fresh bean sprouts, rinsed and drained
12 fresh strawberries, hulled and sliced
In a small bowl, whisk together the dressing ingredients until well combined!.
In a large salad bowl, combine spinach, onion, and bean sprouts!. Drizzle with dressing and toss to evenly coat!.
Arrange salads on individual plates and top each serving with some of the sliced berries!.
Per serving: 95 calories (63% calories from fat), 3 g protein, 7 g total fat (0!.6 g saturated fat), 7 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 64 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable), 1 1/2 fat
Greek Salad
Source: Better Homes and Gardens
http://www!.lhj!.com
Start to Finish: 15 minutes
Ingredients
3 medium tomatoes, cut into wedges
1 medium cucumber, halved lengthwise and thinly sliced
1 small red onion, cut into thin wedges
1 recipe Greek Vinaigrette (see below)
8 to 10 Greek black olives
1/2 cup crumbled feta cheese (2 ounces)
Directions
1!. In a salad bowl combine the tomatoes, cucumber, and red onion!. Add Greek Vinaigrette; toss to coat!.
2!. Sprinkle with Greek olives and feta cheese!. Makes 4 side-dish servings!.
Greek Vinaigrette: In a screw-top jar combine 2 tablespoons olive oil or salad oil; 2 tablespoons lemon juice; 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 1/8 teaspoon salt; and 1/8 teaspoon pepper!. Cover and shake well!.
Nutrition facts per serving:
calories: 143
total fat: 12g
saturated fat: 3g
cholesterol: 12mg
sodium: 273mg
carbohydrate: 9g
fiber: 2g
protein: 4g
vitamin A: 9%
vitamin C: 43%
calcium: 8%
iron: 5%
This is better when it sets a couple days so perfect for you
Green Bean and Pea Salad
1/2 cup vinegar
1/2 cup oil
1 tbsp salt
2/3 cup sugar (or equal to taste)
1 can french sliced green beans
1 can baby peas
1 onion sliced thinly and diced
1 cup chopped celery
1 cup chopped green peppers
1 small jar of chopped pimentos
Combine oil and vinegar
Pour over rest of ingredients
Refrigerate overnight
Drain before serving
I have lots more in my cooking group
Or you can email me with questions
http://groups!.msn!.com/CookingWithKayWww@FoodAQ@Com
Quesidillas!. Pick up tortillas, onion, cilantro, can of black beans and or refired beans, package or two of shredded mexican cheese blend and some cooked roteaser chicken!. also get from the produce section freash salsa and avacodos or guacamola!.
Remove the chicken from the bone, cut up the onion, open the cans!. Everyone gets to put what they like on it!. Grill on each side for about 2 min!. serve with sour cream, salsa and guacamole!.
You can even make fresh guacamole by cuting up the avacadoes adding some salsa and lemon or lime juice!.Www@FoodAQ@Com
Remove the chicken from the bone, cut up the onion, open the cans!. Everyone gets to put what they like on it!. Grill on each side for about 2 min!. serve with sour cream, salsa and guacamole!.
You can even make fresh guacamole by cuting up the avacadoes adding some salsa and lemon or lime juice!.Www@FoodAQ@Com
Well, far from Incredible Chef ~
But I would make some "Shepard's Pie" or "Spaghetti and Meat balls"
You could have everything made ahead of time and both dishes are healthy and can be eaten by a diabetic, and the spaghetti could be eaten by the one who does not like meat!. Just a thought!.Www@FoodAQ@Com
But I would make some "Shepard's Pie" or "Spaghetti and Meat balls"
You could have everything made ahead of time and both dishes are healthy and can be eaten by a diabetic, and the spaghetti could be eaten by the one who does not like meat!. Just a thought!.Www@FoodAQ@Com
Do you have a veggie steamer!? Here's what I'd do!. Cook some thin fish since they will bake/broil very quickly!. And throw some squash or broccoli into a veggie steamer - just set it and it's done!.Www@FoodAQ@Com
Do some Osso Buco before you leave, good for the reheat in two days!. Then cook some Orzo (to put under the Osso Buco), veggies (or salad) and garlic bread!.Www@FoodAQ@Com
Try a taco bar!. Grill some chicken/beef & veggies or fish!. Get a mixture of tortillas, crispy tacos & lettuce leaves for the "shells" & serve w/ toppings!.Www@FoodAQ@Com
If it were me, I'd just stop and get take out on the way home!. But that's me!.
You could do a grilled chicken caesar salad!. Pre-grill and cut up the chicken, have the salad dressing and greens ready, then just toss together!. You can control how much or little meat is on each plate!. It's not much of an impressive dish though!.
You could also pre-make baked pasta - cook the pasta and mix in a jar of spaghetti sauce, add lots of veggies (zucchini, onions, peppers, etc!.) and store it in the fridge (in a metal baking pan)!. When you get home, top it with shredded mozzarella and pop it into a 350 oven for about an hour!. Serve with a side salad!.Www@FoodAQ@Com
You could do a grilled chicken caesar salad!. Pre-grill and cut up the chicken, have the salad dressing and greens ready, then just toss together!. You can control how much or little meat is on each plate!. It's not much of an impressive dish though!.
You could also pre-make baked pasta - cook the pasta and mix in a jar of spaghetti sauce, add lots of veggies (zucchini, onions, peppers, etc!.) and store it in the fridge (in a metal baking pan)!. When you get home, top it with shredded mozzarella and pop it into a 350 oven for about an hour!. Serve with a side salad!.Www@FoodAQ@Com
I"d do a make-ahead casserole and salad!. Assemble, cover, adn refrigerate!. When you get home, turn on the oven and throw the casserole in!. Chop tomatoes for the salad, dress it, and toss!. Throw a loaf of garlic bread in the oven the last few minutes of lasagna baking time!. I think this meal should suit all your guests restrictions!.
------------------------
LASSGNA
Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese
Bring a large pot of water to a boil and add salt!. Boil noodles according to package directions!. Drain and arrange in casserole (see below)!.
While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks!. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar!. Simmer for 20 minutes!.
Preheat oven for 350 degrees F!.
Spray a medium casserole dish with a nonstick cooking spray!. Lay noodles lengthwise across bottom of casserole dish!. Spread a layer of cottage cheese over top of noodles!. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers!. Finish with a layer of cheese and bake for 30 minutes or until bubbling!. Remove from heat and let stand for 5 minutes before cutting and serving!.
--Sandra Lee, Semi-Homemade CookingWww@FoodAQ@Com
------------------------
LASSGNA
Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese
Bring a large pot of water to a boil and add salt!. Boil noodles according to package directions!. Drain and arrange in casserole (see below)!.
While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks!. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar!. Simmer for 20 minutes!.
Preheat oven for 350 degrees F!.
Spray a medium casserole dish with a nonstick cooking spray!. Lay noodles lengthwise across bottom of casserole dish!. Spread a layer of cottage cheese over top of noodles!. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers!. Finish with a layer of cheese and bake for 30 minutes or until bubbling!. Remove from heat and let stand for 5 minutes before cutting and serving!.
--Sandra Lee, Semi-Homemade CookingWww@FoodAQ@Com
This actually all works in your favor--vegetables are the key! I would make something like ratatouille!. This would be diabetic and vegetarian friendly, and because it cooks quickly, it will be friendly for you, as well!. If you feel like it isn't enough, you could add crusty bread (even a loaf of Pillsbury bread that you toss in the over to bake) and a salad, some pasta, or some pre-packaged polenta that you cut up and put under the broiler (5 minutes)!.
Ratatouille (from Gourmet, June 1991)
1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened!.
Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking!. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened!.
Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes!. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender!.
Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute!. Stir in the basil and combine the mixture well!.
The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving!.Www@FoodAQ@Com
Ratatouille (from Gourmet, June 1991)
1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened!.
Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking!. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened!.
Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes!. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender!.
Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute!. Stir in the basil and combine the mixture well!.
The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving!.Www@FoodAQ@Com
Angel hair pasta
1 can artichoke hearts
1 can black olives seeded
1 can chopped Italian seasoned tomatoes
can sliced mushrooms or fresh
basil
capers 1 small bottle or 3 large spoon fulls
1 onion
3 toes of garlic chopped
olive oil
shredded or grated Parmesan cheese
Slice onion and saute in olive oil, add chopped garlic, can of tomatoes, can of mushrooms or add fresh mushrooms 2 minutes before serving, slice artichoke hearts in can and add, smash olives with fingers and throw in, add basil, and capers!. Heat till serving temp, drain pasta, pour a little olive oil on top of each serving, add mixture and top with cheese!. You can make this under 15 minutes!.Www@FoodAQ@Com
1 can artichoke hearts
1 can black olives seeded
1 can chopped Italian seasoned tomatoes
can sliced mushrooms or fresh
basil
capers 1 small bottle or 3 large spoon fulls
1 onion
3 toes of garlic chopped
olive oil
shredded or grated Parmesan cheese
Slice onion and saute in olive oil, add chopped garlic, can of tomatoes, can of mushrooms or add fresh mushrooms 2 minutes before serving, slice artichoke hearts in can and add, smash olives with fingers and throw in, add basil, and capers!. Heat till serving temp, drain pasta, pour a little olive oil on top of each serving, add mixture and top with cheese!. You can make this under 15 minutes!.Www@FoodAQ@Com
Hmm if you are an Indian then you wouldnt ask this question!. So obviously you arent!. Okay can you cook simple north indian food!. all you would have to do is boil some rice, make some dal and whatever vegetable is in season you could throw it together for example spinach!.
Take a whole bunch, wash and shred largishly!. heat some oil preferably mustard, dunk some rai (small mustard seeds, lal mirch (whole red chillies) lehsun (garlic chopped) and add the spinach later add salt, turmeric (very little) and you're done!.Www@FoodAQ@Com
Take a whole bunch, wash and shred largishly!. heat some oil preferably mustard, dunk some rai (small mustard seeds, lal mirch (whole red chillies) lehsun (garlic chopped) and add the spinach later add salt, turmeric (very little) and you're done!.Www@FoodAQ@Com
2 or 3 bags of frozen mixed Oriental veggies!.!.!.1 pkg minute rice, couple small cans of mushrooms, couple bags of salad mix, dressing!. couple loaf of garlic bread with out the greasy crap the store puts on it!.
big bowl for frozen veg in microwave!.!.!.!.nuke it!.!.
boil 6 cups water, the mushrooms and add 3 cups min rice and whatever spices sound good, cover!.!.!.!.
throw garlic bread in warm oven and set timer so not for forget!.!.!.
wash salad and throw in bowls!.
micro wave is done, throw veggies and rice together and call it fast Chinese with a bottle of soy sauce!.!.!.
take bread out of oven!.!.!.
enjoy!.!.!.is very fast and can be on hand!.!.!.!.
is no meat and no dairy and the diabetic is covered also!.!.!.Www@FoodAQ@Com
big bowl for frozen veg in microwave!.!.!.!.nuke it!.!.
boil 6 cups water, the mushrooms and add 3 cups min rice and whatever spices sound good, cover!.!.!.!.
throw garlic bread in warm oven and set timer so not for forget!.!.!.
wash salad and throw in bowls!.
micro wave is done, throw veggies and rice together and call it fast Chinese with a bottle of soy sauce!.!.!.
take bread out of oven!.!.!.
enjoy!.!.!.is very fast and can be on hand!.!.!.!.
is no meat and no dairy and the diabetic is covered also!.!.!.Www@FoodAQ@Com
that is very nice that you want to do this for your friends!. My Dad is a diabetic, so I understand the situation!. This recipe for Kabobs is easy and very tasty!.
Greek Style Chicken Kabobs
Marinade:
1/2 cup extra virgin olive oil
Zest 1/2 of a large lemon, then Juice
1 large clove garlic, minced
1 tsp dried oregano
1/2 tsp fresh ground pepper
1/4 tsp salt
4 boneless chicken breast
6 - 8 Metal or Bambo Skewers
Combine olive oil, lemon zest & juice, garlic,
oregano, salt & pepper!. Mix well, set aside!.
Cut chicken into 2 inch cubes, place in a plastic
zip-lock bag!. Pour marinade over chicken!. Release
air, seal bag & mix ingredients!. Refrigerate 30 minutes
or up to 4 hours!. Remove from refrigerator
15 minutes prior to cooking!.
Heat Grill for 10 minutes!. Thread 4 or 5 pieces
of meat onto skewers, leaving a little space
between each!. (if using bambo skewers, soak 30 minutes)!.
Place on grill, cook for 2 minutes, turn and
cook 2 minutes, turn again & cook for 2 minutes!.
Remove from grill, place on serving platter!.
Let rest a few minutes!. Carefully remove
chicken with a fork!.
Here is a recipe for a Greek Salad that would be wonderful with the chicken:
http://www!.cooking-is-easy-and-fun!.com/G!.!.!.
Serve with Grilled Garlic Bread:
Garlic Bread
1 loaf Artisan Bread, any variety
Extra Virgin Olive Oil
1 garlic clove
Romano Cheese
Slice bread about 3/4 inch thick!. Brush
both sides with olive oil, place on preheated grill!.
Cook about 2 minutes!. Okay to lift it up
and check, it no grill marks, cook 1 minute longer!.
Turn, cook 2-3 minutes!. Remove from grill, hold
with paper towel and run the cut end of a garlic
glove back and forth across the bread!.
The garlic will melt onto the bread!. Sprinkle with
Romano cheese and you have one cheesy garlic
treat to serve with any meal!. (omit cheese for the person
who does not eat dairy)
A simple dessert:
sugar free cheesecake pudding & Chocolate pudding, layer and serve with whipped cream on the side!. Another option would be sugar free ice cream with sugar free and regular choocolate syrup, every one can top with chocolate of choice!.Www@FoodAQ@Com
Greek Style Chicken Kabobs
Marinade:
1/2 cup extra virgin olive oil
Zest 1/2 of a large lemon, then Juice
1 large clove garlic, minced
1 tsp dried oregano
1/2 tsp fresh ground pepper
1/4 tsp salt
4 boneless chicken breast
6 - 8 Metal or Bambo Skewers
Combine olive oil, lemon zest & juice, garlic,
oregano, salt & pepper!. Mix well, set aside!.
Cut chicken into 2 inch cubes, place in a plastic
zip-lock bag!. Pour marinade over chicken!. Release
air, seal bag & mix ingredients!. Refrigerate 30 minutes
or up to 4 hours!. Remove from refrigerator
15 minutes prior to cooking!.
Heat Grill for 10 minutes!. Thread 4 or 5 pieces
of meat onto skewers, leaving a little space
between each!. (if using bambo skewers, soak 30 minutes)!.
Place on grill, cook for 2 minutes, turn and
cook 2 minutes, turn again & cook for 2 minutes!.
Remove from grill, place on serving platter!.
Let rest a few minutes!. Carefully remove
chicken with a fork!.
Here is a recipe for a Greek Salad that would be wonderful with the chicken:
http://www!.cooking-is-easy-and-fun!.com/G!.!.!.
Serve with Grilled Garlic Bread:
Garlic Bread
1 loaf Artisan Bread, any variety
Extra Virgin Olive Oil
1 garlic clove
Romano Cheese
Slice bread about 3/4 inch thick!. Brush
both sides with olive oil, place on preheated grill!.
Cook about 2 minutes!. Okay to lift it up
and check, it no grill marks, cook 1 minute longer!.
Turn, cook 2-3 minutes!. Remove from grill, hold
with paper towel and run the cut end of a garlic
glove back and forth across the bread!.
The garlic will melt onto the bread!. Sprinkle with
Romano cheese and you have one cheesy garlic
treat to serve with any meal!. (omit cheese for the person
who does not eat dairy)
A simple dessert:
sugar free cheesecake pudding & Chocolate pudding, layer and serve with whipped cream on the side!. Another option would be sugar free ice cream with sugar free and regular choocolate syrup, every one can top with chocolate of choice!.Www@FoodAQ@Com