Low Glycemic Impact Recipes: Aunt Jewel's Chicken Dressing Casserole

3 pounds skinless, boneless chicken breast meat1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of celery soup1 (10.75 ounce) can milk1 1/2 cups chicken broth1 (6 ounce) package seasoned cornbread stuffing mixPlace chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole. Bake in the preheated oven for 45 minutes. Amount Per Serving  Calories: 234 | Total Fat: 5.1g | Cholesterol: 73mg Powered by ESHA Nutrient Database

Aunt Jewel's Chicken Dressing Casserole

Servings Per Recipe: 12

Amount Per Serving

Calories: 234

Total Fat: 5.1gCholesterol: 73mgSodium: 625mgTotal Carbs: 15.6g    Dietary Fiber: 2.2gProtein: 29.4g VIEW DETAILED NUTRITION
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Healthy Appetizers: Thai Basil Rolls with Hoisin-Peanut Sauce

Rolls1/2 pound medium shrimp1/2 pound pork loin1 (8 ounce) package rice noodles12 round rice wrapper sheets1 bunch fresh Thai basil - leaves picked from stems1 cup chopped fresh cilantro1 cup chopped fresh mint2 cups bean sproutsSauce1 cup hoisin sauce1 tablespoon creamy peanut butter1 tablespoon waterchopped roasted peanutsBring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half. Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 160 degrees F (70 degrees C). Allow to cool, and slice into thin strips. Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking. Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick. Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping. Amount Per Serving  Calories: 195 | Total Fat: 4.3g | Cholesterol: 38mg Powered by ESHA Nutrient Database

Thai Basil Rolls with Hoisin-Peanut Sauce

Servings Per Recipe: 12

Amount Per Serving

Calories: 195

Total Fat: 4.3gCholesterol: 38mgSodium: 448mgTotal Carbs: 29.2g    Dietary Fiber: 1.7gProtein: 9.7g VIEW DETAILED NUTRITION
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Main Dish Salads: Salad Nicoise

1/2 pound new potatoes, quartered1/4 cup chopped fresh parsley1/4 cup pitted nicoise olives1/2 onion, thinly sliced1 (6 ounce) can tuna1/3 pound fresh green beans - rinsed, trimmed and blanched1/2 pound mixed salad greens1 cup lemon vinaigrette3 hard-cooked eggs, quartered3 roma (plum) tomatoes, thinly sliced1 tablespoon capers4 anchovy filetsBring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies. Amount Per Serving  Calories: 300 | Total Fat: 8.8g | Cholesterol: 175mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 300

Total Fat: 8.8gCholesterol: 175mgSodium: 1311mgTotal Carbs: 34.8g    Dietary Fiber: 4.4gProtein: 20.2g VIEW DETAILED NUTRITION
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Cake Recipes: Brownie Torte

1/2 cup butter1/2 cup light corn syrup1 cup semisweet chocolate chips1/2 cup white sugar3 eggs1 teaspoon vanilla extract1 cup all-purpose flour1 cup chopped walnuts1/2 cup semisweet chocolate chips2 tablespoons butter1 tablespoon light corn syrup1 teaspoon vanilla extract2 cups sliced fresh strawberries (optional)Butter and flour a 9 inch round cake pan. In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup. Stir in 1 cup chocolate chips until melted. Remove from heat and add sugar and eggs, and stir until blended. Stir in 1 teaspoon vanilla , flour, and nuts. Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched. Cool in pan 10 minutes. Then place on a cooling rack. To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla. Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries. Amount Per Serving  Calories: 391 | Total Fat: 23.7g | Cholesterol: 78mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 391

Total Fat: 23.7gCholesterol: 78mgSodium: 98mgTotal Carbs: 44.8g    Dietary Fiber: 2.7gProtein: 5.3g VIEW DETAILED NUTRITION
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Deep Fried: Telur Balado (Spicy Chile Sauce with Eggs)

1 cup vegetable oil for frying6 hard-boiled eggs, shells removed6 red chile peppers, seeded and chopped4 cloves garlic4 medium shallots2 tomatoes, quartered1 teaspoon shrimp paste1 1/2 tablespoons peanut oil1 tablespoon vegetable oil1 teaspoon white vinegar1 teaspoon white sugarsalt and pepper to tasteHeat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes. Amount Per Serving  Calories: 237 | Total Fat: 17.3g | Cholesterol: 229mg Powered by ESHA Nutrient Database

Telur Balado (Spicy Chile Sauce with Eggs)

Servings Per Recipe: 6

Amount Per Serving

Calories: 237

Total Fat: 17.3gCholesterol: 229mgSodium: 178mgTotal Carbs: 13.1g    Dietary Fiber: 1.4gProtein: 9.1g VIEW DETAILED NUTRITION
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Sugar-Free Recipes: Prawns of Passion

1 cup butter, divided1 medium head garlic, peeled and minced1 (28 ounce) can crushed tomatoes2 pounds large prawns - peeled, deveined and butterflied1 medium head garlic, peeled and minced1/4 cup chopped fresh parsleyMelt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook. Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley. Amount Per Serving  Calories: 523 | Total Fat: 33.7g | Cholesterol: 81mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 523

Total Fat: 33.7gCholesterol: 81mgSodium: 395mgTotal Carbs: 24g    Dietary Fiber: 3gProtein: 33.1g VIEW DETAILED NUTRITION
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Pesto Recipes: Lemon Basil Pesto Flat Iron Steak

4 cloves garlic2 cups packed fresh basil leaves1/3 cup pine nuts1/2 cup extra-virgin olive oil1/2 cup freshly grated Parmesan cheese1 1/2 tablespoons fresh lemon juice3/4 teaspoon red pepper flakes6 (6 ounce) flat iron steaks2 large cloves garlic, mincedsalt and pepper to tasteChop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper. Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto. Amount Per Serving  Calories: 569 | Total Fat: 44.2g | Cholesterol: 122mg Powered by ESHA Nutrient Database

Lemon Basil Pesto Flat Iron Steak

Servings Per Recipe: 6

Amount Per Serving

Calories: 569

Total Fat: 44.2gCholesterol: 122mgSodium: 277mgTotal Carbs: 3.5g    Dietary Fiber: 0.8gProtein: 40.1g VIEW DETAILED NUTRITION
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Low-Cholesterol Recipes: Cranberry Sauce with Raspberry Vinegar

1 1/4 cups white sugar1/2 cup raspberry vinegar1/4 cup water1 (12 ounce) package fresh cranberries1 cinnamon stick1 tablespoon orange zestCombine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. Amount Per Serving  Calories: 60 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Cranberry Sauce with Raspberry Vinegar

Servings Per Recipe: 20

Amount Per Serving

Calories: 60

Total Fat: 0gCholesterol: 0mgSodium: 2mgTotal Carbs: 15.6g    Dietary Fiber: 0.9gProtein: 0.1g VIEW DETAILED NUTRITION
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Healthy BBQ & Grilling Recipes: Best Chicken Salad Ever II

1/4 cup honey1/4 cup Worcestershire sauce6 (4 ounce) skinless, boneless chicken breast halves3 tablespoons honey3 tablespoons prepared Dijon-style mustard2 tablespoons white wine vinegar2 teaspoons lemon zest1 1/2 teaspoons lemon pepper1/2 teaspoon poppy seeds1/2 teaspoon garlic powder1 cup halved seedless red grapes1/2 cup cashewsIn a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade. Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop. In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving. Amount Per Serving  Calories: 304 | Total Fat: 7g | Cholesterol: 66mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 304

Total Fat: 7gCholesterol: 66mgSodium: 563mgTotal Carbs: 33g    Dietary Fiber: 0.8gProtein: 28.3g VIEW DETAILED NUTRITION
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Custards and Puddings: Kheer (Rice Pudding)

2 cups coconut milk2 cups milk3 tablespoons white sugar1/2 cup Basmati rice1/4 cup raisins1/2 teaspoon ground cardamom1/2 teaspoon rose water (optional)1/4 cup sliced almonds, toasted1/4 cup chopped pistachio nutsBring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios. Amount Per Serving  Calories: 513 | Total Fat: 33.4g | Cholesterol: 10mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 513

Total Fat: 33.4gCholesterol: 10mgSodium: 99mgTotal Carbs: 48.2g    Dietary Fiber: 3.3gProtein: 11.3g VIEW DETAILED NUTRITION
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Healthy Side Dish Recipes: Linguini with Broccoli and Red Peppers

1 pound linguini pasta1 pound fresh broccoli, chopped3 tablespoons extra virgin olive oil1 tablespoon butter3 cloves garlic, minced1 red bell pepper, thinly sliced1 pinch garlic salt1/4 cup grated Parmesan cheeseBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes. In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently. Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft. Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese. Amount Per Serving  Calories: 393 | Total Fat: 11.2g | Cholesterol: 8mg Powered by ESHA Nutrient Database

Linguini with Broccoli and Red Peppers

Servings Per Recipe: 6

Amount Per Serving

Calories: 393

Total Fat: 11.2gCholesterol: 8mgSodium: 147mgTotal Carbs: 60.5g    Dietary Fiber: 5.6gProtein: 12.8g VIEW DETAILED NUTRITION
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Liqueur Flavored Desserts: Fruitcake

2 cups packed brown sugar3 cups all-purpose flour1 tablespoon baking soda2 tablespoons ground cinnamon2 tablespoons ground cloves2 tablespoons ground allspice2 tablespoons ground nutmeg4 eggs2 tablespoons grated lemon zest2 tablespoons vanilla extract1/2 cup brandy1 1/2 cups raisins1 1/2 cups chopped walnuts1 1/2 cups dried mixed fruit1 1/2 cups butter, melted1 3/4 cups brandyPreheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan. In a large bowl, combine sugar, flour, soda, cinnamon, cloves, allspice and nutmeg. Add eggs, lemon rind, vanilla, and 1/2 cup brandy. Mix thoroughly. Stir in fruit, nuts, and melted butter. Pour into prepared pan. Bake for 1 hour in the preheated oven, or until a tester inserted in the center comes out clean. Cool on a wire rack. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks. Amount Per Serving  Calories: 719 | Total Fat: 30.5g | Cholesterol: 113mg Powered by ESHA Nutrient Database

Servings Per Recipe: 14

Amount Per Serving

Calories: 719

Total Fat: 30.5gCholesterol: 113mgSodium: 430mgTotal Carbs: 80.6g    Dietary Fiber: 3.5gProtein: 7.9g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Banana Fruit Smoothie

1 cup pineapple juice3 bananas, sliced1 tablespoon honey2 cups iceIn a blender, combine pineapple juice, bananas, honey and ice. Blend until smooth. Pour into glasses and serve. Amount Per Serving  Calories: 128 | Total Fat: 0.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 128

Total Fat: 0.4gCholesterol: 0mgSodium: 6mgTotal Carbs: 32.6g    Dietary Fiber: 2.4gProtein: 1.2g VIEW DETAILED NUTRITION
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