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Date Posted: 13:50:25 04/14/07 Sat
Author: Joyce♥Mom
Subject: Good Afternoon & Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!!

To All my Friend`s & DD Tina !!





Hope that you will like some of the recipes to day,See ya all later in the new day.
DIABETIC RECIPE`s
MONKFISH KABOBS WITH LEMON AND THYME
Yield: 4 servings
1 pound, 7 ounces monkfish fillet
1 tablespoon olive oil
2 cloves garlic, crushed
Zest and juice of 1 lemon
2 tablespoons freshly chopped thyme
2 tablespoons freshly chopped cilantro
Salt and pepper, to taste
2 limes, quartered
Preheat the broiler to medium, and line
the broiler pan with aluminum foil.
Cut the fish fillets into chunks and place them
in a bowl. Stir in the olive oil, garlic, lemon
zest, and juice, thyme, cilantro and seasoning.
Thread the fish pieces onto 4 skewers.
Secure the ends with lime wedges.
Grill, turning occasionally, for about 5-8 minutes.
It is important to make sure that the fish does not overcook.
*************************
MUSSELS WITH TOMATOES, BASIL AND GARLIC
Yield: 4 Servings
2 pounds mussels
1-1/2 teaspoons vegetable oil
1/2 cup finely diced onions
2 teaspoons crushed garlic
1 can (14 oz.) tomatoes, drained and chopped
1/3 cup dry white wine
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
1-1/2 teaspoon chopped fresh oregano (or 1/4 teaspoon dried)
Scrub mussels under cold water; pull off hairy beards.
Discard any that do not close when tapped. Set aside.
In large non-stick saucepan, heat oil; saute onions and
garlic for 2 minutes. Add tomatoes, wine, basil and oregano;
cook for 3 minutes, stirring constantly.
Add mussels; cover and cook until mussels fully open,
4 to 5 minutes. Discard any that do not open. Arrange
mussels in bowls; pour sauce over top.
***************************
VEGETABLE BEEF BARLEY SOUP
Yield: 4 Servings
1 tablespoon vegetable oil
2 teaspoons crushed garlic
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 cups sliced mushrooms
3-1/2 cups beef stock
1/3 cup barley
2 small potatoes, peeled and diced
4 oz. stewing beef, diced
2 tablespoons chopped fresh parsley
In large non-stick saucepan, heat oil; saute garlic,
onion, celery, carrots and mushrooms until tender,
approximately 10 minutes.
Add stock, barley, potatoes and beef; cover, reduce
heat and simmer approximately 50 minutes or until
barley and potatoes are tender, stirring occasionally.
*****************************
CREAMY SUN-DRIED TOMATO DIP
Yield: 8 Servings
4 oz. dry-packed sun-dried tomatoes
3/4 cup 5% ricotta cheese
1/2 cup chopped fresh parsley
1/3 cup vegetable stock or water
3 tablespoons chopped black olives
2 tablespoons olive oil
2 tablespoons toasted pine nuts
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
In a small bowl, pour boiling water to cover over
sun-dried tomatoes. Let stand 15 minutes. Drain and chop.
In a food processor combine sun-dried tomatoes, ricotta,
parsley, stock, olives, olive oil, pine nuts, Parmesan
cheese and garlic; process until well combined but
still chunky. Makes: 1-3/4 cup.
*******************************
GARLIC TIGER SHRIMP
Yield: 4 servings
1 tablespoon olive oil
2 cloves garlic, peeled and thinly sliced
1/2 pound large raw shrimp (such as tiger shrimp), peeled
Freshly chopped parsley and 1 lemon,
cut into 4 wedges, to garnish
Preheat the oven to 400 degrees F.
Put the olive oil and garlic in a large, shallow ovenproof
dish and heat in the oven for 2-3 minutes. You need to
watch carefully so that the garlic does not start to brown.
Add the shrimp, and turn them in the hot oil until they are
completely coated. Return them to the oven and bake for a
further 3 minutes until they are pink and cooked through.
Serve immediately, sprinkled with freshly chopped parsley.
Serve accompanied by lemon wedges for squeezing.
**************************
TABBOULEH (CRACKED WHEAT SALAD)
Yield: 3 cups (6 servings)
1/2 cup finely cut bulgur
1 cup finely chopped fresh parsley
1/2 cup chopped onion
1 fresh tomato, cored, seeded, and chopped
3 tablespoons fresh lemon juice
3 tablespoons canola or corn oil
1/4 teaspoon freshly ground pepper
Soak the bulgur in 1 cup water for 1/2 hour. Drain well.
Place the bulgur in a large bowl
and add the vegetables; mix well.
Combine the lemon juice, oil, salt, and pepper.
Add to the salad; toss lightly to coat the ingredients.
Refrigerate for at least 8 hours before serving.
********************************
CAESAR SALAD
Yield: 4 servings
4 thick slices French, or Italian, bread
1 clove garlic, cut in half
6 cups torn romaine lettuce
2 tablespoons lemon juice
2 tablespoons no-cholesterol real egg product
1 tablespoon olive oil
1/2 teaspoon Worcestershire sauce
2-3 anchovies, well drained, chopped, optional
2 tablespoons grated fat-free Parmesan cheese
Dash hot pepper sauce
Freshly ground pepper, to taste
Rub both sides of bread slices with cut side of garlic; mince
remaining garlic and reserve. Cut bread into 1/2 to 3/4-inch
cubes. Bake on jelly roll pan at 425 degrees until croutons
are toasted, about 5 minutes.
Place lettuce in salad bowl. Beat together lemon juice,
reserved garlic, and remaining ingredients, except croutons
and pepper. Pour dressing over lettuce and toss; season
to taste with pepper. Add croutons and toss again.
**********************************
SWEET POTATO PONE
Yield: 4 servings
1 small onion, finely chopped
1 tablespoon margarine
3 tablespoons flour
1 cup fat-free milk
1/2 cup no-cholesterol real egg product or 2 eggs
1 large sweet potato (about 8 ounces), unpeeled,
cut into 1-inch cubes, cooked
2 tablespoons packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
2-3 dashes white pepper
4 egg whites, beaten to stiff peaks
Saute onion in margarine in medium saucepan until tender,
3 to 5 minutes. Stir in flour; cook 2 to 3 minutes. Stir
in milk; heat to boiling, stirring constantly, until thickened.
Beat egg product in small bowl until thick and lemon colored,
2 to 3 minutes. Slowly whisk about half the milk mixture into
egg; then whisk egg mixture into saucepan. Cook over low heat,
whisking constantly, 1 minute; remove from heat.
Coarsely mash sweet potato with fork. Mix sweet potato, brown
sugar, spices, salt, and pepper into milk and egg mixture. Mix
in half the egg whites; fold mixture into remaining egg whites.
Spoon mixture into lightly greased 1-quart souffle dish or
casserole. Bake at 375 degrees F. until puffed and golden
(sharp knife inserted halfway between center and edges will
come out almost clean), 30 to 35 minutes.
& Sweet Dream`s All !!


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