todojoven.org

Crockpot Corn & Lentil Soup

poultry, soups, vegetables, crockpot 1 1/2 lb chicken thighs; boneless & 1 ; skinless 1 1/2 cup lentils 1 large onion; chopped 3 celery ribs; sliced 2 tablespoon tomato paste 1 teaspoon turmeric 3/4 teaspoon cinnamon 7 cup chicken broth 1 cup corn kernels; cooked 2 tablespoon lemon juice 1 salt 1 pepper Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot. Makes 8 servings.

Crockpot Black Beans & Rice

vegetables, crockpot 1 1/2 lb dried black turtle beans 1 large bell pepper (diced) 1 hot pepper (optional) 4 dash tabasco (optional) 4 large onions (diced) 6 centiliter garlic (diced) 3/4 cup celery (diced) 1/4 cup parsley (minced) 2 tablespoon oregano (minced) 2 tablespoon basil (minced) 2 bay leaves 1 pinch cloves (2 to 3) 1/2 teaspoon ground cumin 4 beef boullion cubes 2 tablespoon vinegar (add last) 1 lb lean bulk pork sausage 1 lb pork (boneless cubed) 1 lb stew beef chunks 1/2 lb ham, smoked (1/2 cubes) 1 1/2 lb smoked link sausage cut into 1 1 to 2 lengths 1 salt and pepper to taste Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot. Meats: First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, and spices. Salt and pepper moderately, taste after cooking several hours and add more if needed. Add beans and soak water. If necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours. I like to use the crock pot and leave it cooking on low overnight. I stir it about twice and sometimes find it necessary to add water. If it gets too thin, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener. About an hour before serving stir in vinegar. I enjoy hot and spicy foods so I like to add the hot pepper (jalapeno, habanero or whatever you like) and Tabasco. If you don't like it hot, then leave them out or serve the Tabasco at the table. Serve beans and meat over rice. I have found brown rice to be quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion. Roy Olsen, roy@indy.net http://www.indy.net/~roy/

Corn & Tomato Polenta

vegetables, vegetarian, soups/stews, diabetic, crockpot 1 quart water 1/4 teaspoon salt 1 cup yellow cornmeal 1/2 cup tomato sauce 1 teaspoon dried leaf oregano 1/2 cup whole-kernel corn; * drained 1/2 teaspoon hot pepper flakes; crushed 1 pepper to taste In a heavy, 3-quart saucepan, bring water and salt to a boil. Slowly pour cornmeal into saucepan so that water does not stop boiling, stirring to keep smooth. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff. Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes and pepper. When cornmeal is stiff, turn half into a serving dish and top with half the sauce. Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes. Cut in squares and serve. Food Exchanges per serving: 1 1/2 STARCH/BREAD EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og; Source: Light & Easy Diabetics Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal Master

Low-fat Potato Pancakes

vegetables, low-fat, jewish 4 cup potato; grated 1 cup onion; grated 2 each egg whites 1 salt & pepper; to taste 2 tablespoon vegetable oil; or baking spray Preheat oven to 375F. Place rack in bottom third. Combine potatoes, onion, egg whites, salt and pepper. Grease or spray baking sheet. Drop 2 tbsp. of mixture and flatten into each circle. Place in oven and bake for about 20 minutes per side, or until crisp on both sides. MAKES: 16 PANCAKES

Cheesecake Brownies

cookies, cheesecakes, chocolate 8 oz cream cheese; softened 1 1/2 cup sugar 3 eggs 2/3 cup margarine 6 tablespoon cocoa, unsweetened 3/4 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla Mix cream cheese with 1/3 cup sugar and one egg until light and fluffy. Set aside. Cream margarine with remaining sugar; then beat in two eggs, one at a time, until light and fluffy; then add cocoa. Stir in a mixture of flour, baking powder and salt until blended. Add vanilla. Spoon half chocolate mixture into greased 8" or 9" square baking pan. Spoon cheese mixture over chocolate layer. Add remaining chocolate by teaspoonfuls to cover cream cheese, spreading carefully. Bake at 350 F. for about 30 to 40 minutes depending on size of pan. Do not overbake. Cool and cut into squares. Recipe from Chiffon Margarine company, as published in Consumer Guides "More Favorite Brand Name Recipes Cookbook" 1984. per Donna Ransdell, Fidonet INTERCOOK echo Submitted By LISE WARING