Rustic Italian Chicken & Rice

Here is another healthy recipe from the Kraft website http://www.kraftrecipes.com/recipes/rustic-italian-chicken-rice-121385.aspx?cm_mmc=eml-_-rbe-_-20110104-_-1029 to help you eat healthy this year

 

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided

4 small  boneless skinless chicken breasts (1 lb.)

1 onion, sliced

1   zucchini, cut in half lengthwise, then crosswise into 1/2-inch-thick slices

1 red pepper, cut into strips

1-3/4 cups  spaghetti sauce

2 cups hot cooked long-grain brown rice

1/2 cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
ADD remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.
SPOON rice onto platter; top with chicken, sauce and cheeses.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Special Extra

Sprinkle with 1/4 cup thinly sliced fresh basil just before serving.

Calories  480 Total fat  17 g Saturated fat  4.5 g Cholesterol  80 mg Sodium  820 mg Carbohydrate  45 g Dietary fiber  6 g Sugars  10 g Protein  36 g Vitamin A  40 %DV Vitamin C  45 %DV Calcium  30 %DV

Iron  15 %DV Healthy Living Information Low calorieCarb Choices: 3 Diet Exchange 2-1/2 Starch + 1 Vegetable + 4 Meat (L) + 1 Fat

chicken dumpling soup

I got this off of the taste of home website  http://www.tasteofhome.com/Recipes/Chicken-and-Dumpling-Soup-2  It is low-fat and healthy. I am on a strict diabetic diet and I can enjoy this without worry, give it a try.

• 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons olive oil
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken broth, divided
• 1 cup water
• 2 cups frozen French-cut green beans
• 1-1/2 cups sliced onions
• 1 cup coarsely shredded carrots
• 1/4 teaspoon dried marjoram
• 2/3 cup reduced-fat biscuit/baking mix
• 1/3 cup cornmeal
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/3 cup fat-free milk

Directions

• Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and no longer pink.
• In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Meanwhile, in a small bowl, combine the biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 4 servings.

Nutrition Facts: 1-1/4 cups soup with 3 dumplings equals 353 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 1,111 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 2 vegetable, 1 fat.

I have been put on a strick diet

I went to the doctor, the other day and she has put me on a strict diet. I have type 2 diabetes, I have lost 70 pds this past year, I got a little slack during the holidays. I have asthma, high blood pressure and diabetes since my weight loss, I can breathe a lot better, my blood pressue is better, and I feel much better. My sugars have been up, because I have indulged a little. I am going to really push my self harder to lose more weigh this year. I was almost 330 pds when I was diagnosed with diabetes, now I weigh 260. My AC1 is 58%, which is excellent for a diabetic, this last month, I have been lazy and haven't excercised much this month, but new year, new me. I will begin to post healthy recipes for you to try.

My freshman survived first qaurter

Well, they survived the first quarter of school. Kimberly my nurse to be almost made the honor role, like me, she is a little weak in math. She made an A in English,  a B in microcomputers and a C in Math. MJ my x-ray tech made a C in Math, C in Microcomputers, B in Interpersonal relations class. My little slacker. I am so proud of them, and I am glad they made respectable grades and now we can enjoy the holidays.

Cream Cheese Sugar Cookies

My daughter made these last christmas, and they were so good, she is going to make some this weekend, My hubby aka cookie monster loves them.

Cream Cheese Sugar Cookies

Prep Time:

1 Hour Start to Finish: 1 Hour

Servings:

6 dozen cookies

1 cup sugar

1 cup butter, softened

1 package (3 oz) cream cheese, softened

. teaspoon salt

. teaspoon almond extract

. teaspoon vanilla

1 egg yolk

2 cups all-purpose flour

Colored sugar or sprinkles, if desired

1.

sugar with electric mixer on medium speed until light and

fluffy. Beat in flour until well combined.

In large bowl, beat all ingredients except flour and colored

2.

refrigerate 1 hour for easier handling.

Shape dough into 3 disks. Wrap dough in plastic wrap;

3.

roll out 1 disk of dough at a time to

remaining dough refrigerated). Cut dough with lightly floured

2.-inch round or desired shape cookie cutters; place 1 inch

apart on ungreased cookie sheets. Decorate with colored

sugar or sprinkles.

Heat oven to 375°F. On floured surface with rolling pin,1⁄8-inch thickness (keep

4.

remove from cookie sheets.

Bake 6 to 10 minutes or until light golden brown. Immediately

Nutrition information per serving:

1 Undecorated Cookie:

(Saturated Fat 2g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 6g

(Dietary Fiber 0g; Sugars 3g); Protein 1g

Calories 55 (Calories from Fat 25); Total Fat 3gLook

buttermilk pumpkin cake with maple buttermilk glaze

I made this cake this afternoon and  it was so good, I can't begin to tell y'all how good it is. Bake this cake

For cake

 (3/4 cup) butter flavored crisco
 2 1/4 cups all-purpose flour plus additional for dusting pan
 2 teaspoons baking powder
 1 teaspoon baking soda
 1 teaspoon cinnamon
 3/4 teaspoon ground nutmeg

  1/2 teaspoon salt

 1 1/4 cups canned pumpkin pie filling
 3/4 cup well-shaken buttermilk
1 teaspoon vanilla
 1 1/4 cups granulated sugar
 3 large eggs

cream the butter and sugar until a pale yellow color about 3 to 5 minutes, add eggs one at a time about a minute apart. Mix all the dry ingredients flour, spices, baking powder and baking soda, salt. Mix buttermilk and pumpkin pie filling whisking it together. alternate the mixing the flour mixture and buttermilk mixture until mixed well. pour into a well greased and floured bundt pan and place in oven at 350 for about 50 minutes.

Maple buttermilk glaze

1 cup of confectionery sugar

3 tbsp of buttermilk

2 tbsp of maple syrup

mix all the ingredients, and drizzle over the cake

Chocolate Crinkles

Here is a diabetic friendly cookie for christmas, I use splenda blend instead of sugar, and it is a pretty good cookie.

 

 

 

Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup splenda blend
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Directions

1.     In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

2.     Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

3.     Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.