March 5, 2008 Wine-Sauced Beef Strip Loin DIABETIC RECIPE

Easy Tastebud Delights

03.05.08 Edition (March 5, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Wednesday is going well. For Southern Ontario, the kids have another "snow day". Overnight we got freezing rain, blowing snow and LOTSA wind. If you must drive today, please stay safe!

I've had many requests in the past for diabetic recipes and am in the process of setting up a diabetic section on my website. Many of the requests come from newly diagnosed diabetics and as a person that went through gestational diabetes with my 2 pregnancies, I can relate to the confusion involved with points and nutritional values. Luckily I have recipes that have been sent to me and some wonderful cookbooks written by the Canadian Diabetes Association.

Today's recipe for Wine-Sauced Beef Strip Loin is from "Choice Menus Presents Meal Planning with Recipes for One or Two People" by Marjorie Hollands and Margaret Howard. I purchased the book at a garage sale last summer and was thrilled to find out that it is SIGNED by Marjorie Hollands! Enjoy!

Wine-Sauced Beef Strip Loin

1 strip loin grilling steak (200g raw)
2 tsp. dry red wine
freshly ground pepper
1 tsp. olive oil
1 chopped green onion
1 cup sliced mushrooms
1/2 cup dry red wine
1/2 cup beef broth
1.2 tso, dried thyme

Trim excess fat from meat and discard. Brush meat with 2 tsp. red wine. Season with pepper. Broil or grill on medium for 5 minutes per side for rare or 7 minutes per side for medium; turn with tongs.

Meanwhile, heat oil in non-stick skillet on medium-high; saute onion and mushrooms for 5 minutes or until softened. Add 1/2 cup wine, beef broth and thyme. Cook for 3 minutes or until hot.

Cut cooked steak in half. Spoon wine sauce over steak and serve.

Makes 2 servings.
Preparation: 10 minutes
Cook: about 10 minutes

Each serving: 1/2 of recipe

1/2 fruits and vegetables choice
3 protein choices

4g cabohydrate, 21g protein, 7g total fat, 2g saturated fat, 1g fibre, 235mg sodium, 208 calories (870kJ)
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March 4, 2008 Parmesan Crusted Pork Chops

Easy Tastebud Delights

03.04.08 Edition (March 4, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you!

I've made today's recipes a few times and by changing the seasoning in the bread crumbs, you can get different flavours for your chops. My favourite seasonings are parsley and oregano. Enjoy!

Parmesan Crusted Pork Chops

4 pork chops
1 beaten egg
1 tsp. salt
1/4 tsp. fresh, cracked black pepper
1/3 cup grated Parmesan cheese
1/3 cup seasoned breadcrumbs
2 tbsp. vegetable oil

Heat oven to 350 degrees. Dip pork chops in combined egg
& seasonings & then in combined cheese & breadcrumbs.

Heat oil in skillet. Brown each chop on both sides. Bake at 350 degrees for 35 minutes, turning chops occasionally.

Serves 4
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March 3, 2008 Baked Buttermilk Chicken

Easy Tastebud Delights

03.03.08 Edition (March 3, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday to you! I hope your weekend was wonderful!

I've made different variations of this recipe before and it is tender and juicy on the inside and crunchy like fried chicken on the outside.

Serve with side salad and potatoes, rice or pasta. Enjoy!

Baked Buttermilk Chicken

4 skinless, boneless chicken breast halves
3/4 cup buttermilk**
1/2 tsp. minced garlic
worchestershire sauce, to taste

3 tbsp. grated Parmesan cheese
1/2 cup dry, seasoned bread crumbs
1/2 tsp. rosemary
1/2 tsp. thyme
1/4 tsp. onion powder
1/4 tsp. fresh cracked black pepper

Cover a baking sheet with foil and lightly coat with nonstick cooking spray. In a shallow dish, combine cheese, bread crumbs and seasonings.

Place buttermilk, garlic and worchestershire sauce in separate dish. Dip chicken in buttermilk then roll in dry mixture and place on baking sheet. Bake in preheated 400 degree oven for 35 to 40 minutes until golden.

**Substitution Note: If you don't have buttermilk on hand, substitute 1 tbsp. lemon juice plus enough milk to make 1 cup of liquid. Let sit on counter for 5 minutes before using. 1 cup of plain yogurt or sour cream may also be used instead.

Serves 4.

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March 2, 2008 Meaty Pesto Pasta Shells

Easy Tastebud Delights

03.02.08 Edition (March 2, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you!

Because I love pasta, this recipe caught my attention immediately. I've tried store-bought pesto for recipes before but will probably try my hand at making my own for this recipe. Enjoy!

Meaty Pesto Pasta Shells

1 tbsp. cooking oil
1 chopped onion
1 lb. ground beef
2 cups canned, drained chopped tomatoes
1-1/2 tsp. salt
1/2 cup store-bought or homemade pesto
1 pkg. medium pasta shells
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese

1. Heat the oven to 400 degrees. Grease a large baking dish (about 9 by 13 inches).

2. In a large stainless-steel frying pan, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat.

3. Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto.

4. Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

Makes 4 servings

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March 1, 2008 Sweet Pepper Chicken

Easy Tastebud Delights

03.01.08 Edition (March 1, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Welcome to the first day of March!

Today's recipe caught my attention because it sounded so tasty! I can't wait to try it! Enjoy!

Sweet Pepper Chicken
Prep: 15 minutes
Yield: 6 Servings

6 boneless, skinless chicken breasts
1 tbsp. olive oil
2 sliced onions
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
3 coarsely chopped tomatoes
1/2 tsp. salt
1/3 tsp. fresh cracked black pepper
2 tbsp. chopped parsley
1 tsp. oregano
20 ripe olives
cooking spray

Put oil & onion in large skillet and cook 5 minutes over medium-high heat, stirring often. Reduce heat then cook another 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until tender. Add tomato, salt, and black pepper; cook until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour into a large bowl; cover and keep warm.

Return skillet to medium high heat and add chicken. Cook 3 minutes on each side until done. Add tomato mixture, cook 1 minute or until thoroughly heated.
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