Fresh Broccoli & Mandrain Salad

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Ingredients

CUSTARD DRESSING:

  • 1/2 cups sugar
  • 1-1/2 teaspoons cornstarch
  • 1 teaspoon ground mustard
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 egg plus 1 egg yolk, lightly beaten
  • 1/2 cup mayonnaise
  • 3 tablespoons butter, softened
  • SALAD:
    • 4 cups fresh broccoli florets, 1-inch cuts
    • 2 cups sliced fresh mushrooms
    • 1/2 medium red onion, sliced in 1/8-inch-thick rings
    • 1 can (11 ounces) mandarin oranges, drained
    • 6 slices bacon, cooked and crumbled
    • 1/2 cup slivered almonds, toasted
    • 1/2 cup golden raisins
    • Directions

      1. In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
      2. Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
      3. In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator. Yield: 10-12 servings.
      Originally published as Fresh Broccoli/Mandarin Salad in Country Woman May/June 1989, p29
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Egg Muffins

Special Thank You to Kathy Caldwell for sharing this recipe with us!!

Egg Muffins
spray muffin tin with pam or wipe with oil

8 eggs with 1/2 cup of milk or water. whip together
pour into each muffin cup equally
in center of mixture add:
onions, cheese, bacon(bits or cooked), cooked sausage, salsa, pre-chopped pico, chopped mushrooms. anything you want
I put French onions on top or more cheese
bake 350 about 20 mins
and most important!! THEY FREEZE GREAT !!!

3 Recipes: Braised Brussels Sprouts , Diabetic Pumpkin Pie, Black Bean Soup

Braised Brussels Sprouts

8 Servings

Ingredients
2 lbs fresh brussels sprouts
2 bacon strips, diced
1 medium
onion, chopped
1 cup chicken broth
1 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper

Directions
Trim brussels sprouts and cut an X in the core of each. Place 1/2 in. of water in a large saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
In the drippings, saute onion until tender. Stir in the broth, caraway seeds, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated.
Drain brussels sprouts. Add sprouts and bacon to onion mixture; toss to coat.

1 cup equals 91 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 260 mg sodium, 12 g carbohydrate, 5 g fiber, 5 g protein.

Diabetic Exchange: 2 vegetable
credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.
#diabetic,#healthy,#vegetable,#side,#supperwithnana,#brusselsprouts

Diabetic Pumpkin Pie
1 sm. pkg. sugar-free vanilla pudding
1 1/2 C. milk (whole or nonfat)
1 C. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust

Instructions
Place pudding mix in a saucepan. Gradually add milk. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add pumpkin, spices and sweetener; mix well. Pour into baked crust. Chill until firm, about 3 hours.
Credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.

Diabetic Black Bean Soup
1 slice Bacon
1/2 cup Onion chopped
1 cup Celery
2 1/2 cup Black beans cooked, drained  ( I rinse all of my can food under running water once.)
2 1/2 cup Water
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp. ground pepper freshly
Directions
Fry bacon over medium heat in small heavy frying pan; crumble bacon and set aside. Heat bacon drippings over medium heat; saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir into vegetables.*Note: No food blender or processor, get a cutting board chop up beans very fine and stir into the soup.
Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands and can be thinned with additional water. Serve hot.  Low-sodium diets: Omit salt.
Credit:
credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.
#soup,#diabeticfriendly,#blackbeansoup,#supperwithnana,#entrée,#sidedish,#supper

Make Ahead Recipe: Bacon Wrapped Tenderloin

Bacon Wrapped Tenderloin
Ingredients
(1-lb.) pork tenderloin
1 teaspoon steak seasoning
bacon slices, cut in half crosswise 
Directions
Prep: 10 Minutes
Cook: 25 Minutes
Other: 15 Minutes

1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.

2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

Credit : MARCH 2008 Southern Living Magazine. Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved

Recipe: Creamy Potato Salad

Red Skinned Potato Salad Recipe
Creamy Potato Salad
Ingredients

Original recipe makes 12 servings

2 pounds clean, scrubbed new red potatoes

6 eggs

1 pound bacon

1 onion, finely chopped

1 stalk celery, finely chopped

2 cups mayonnaise

salt and pepper to taste

 

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste.
Chill for an hour before serving.

Credit:  ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com

Recipe: Creamy Chicken BLT Skillet

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 Thanks, Nana

Creamy Chicken BLT Skillet

Ingredients

  • 1 package Knorr® Italian Sides™ – Creamy Garlic Shells
  • 4 slices bacon, crisp-cooked and crumbled
  • 3 cups rotisserie chicken
  • 2 cups iceberg lettuce leaves
  • 1 cup chopped tomato

Directions

  • Prepared Knorr® Italian Sides™ – Creamy Garlic Shells according to package directions. Stir in 1/2 of the bacon.
  • Arrange Pasta on serving platter.
  • Top with chicken, lettuce, tomato and remaining bacon.
  • Cost per recipe*: $7.42 Cost per serving*: $1.85 *Based on average retail prices at national supermarkets.

Creamy Chicken BLT Skillet

credit  ©2014 Unilever United States

Recipe: Penne Pasta with Spinach and Bacon

Penne Pasta with Spinach and Bacon
Ingredients

Original recipe makes 4 servings

1 (12 ounce) package penne pasta

2 tablespoons olive oil, divided

6 slices bacon, chopped

2 tablespoons minced garlic

1 (14.5 ounce) can diced tomatoes

1 bunch fresh spinach, rinsed and torn into bite-size pieces

 

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Credit: ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com

Recipe: Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

Wrap pork tenderloin in bacon and bake for an easy weeknight main dish.
Ingredients
1   (1-lb.) pork tenderloin

 1   teaspoon  steak seasoning

3    bacon slices, cut in half crosswise

Directions
  1. 1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
  2. 2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.
  3. Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.
  Note:Go ahead and season the other tenderloin in the package with your favorite spice blend. Wrap and freeze to jump-start another meal.Credit: Photo by Beth Dreiling Hontzas; Styling: Lisa Powell Bailey.
Recipe Southern Living    April 2008, shared by Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

5 Ingredient Recipe: Pasta Carbonara

Pasta Carbonara Recipe
Makes 4 servings

Pasta Carbonara

This yummy 5-ingredient pasta dish features a homemade sauce and a generous topping of crumbled bacon and Parmesan cheese.
Ingredients
1 pound  dry linguine

8 ounces  bacon, diced

1  small yellow onion, finely chopped

3  large egg yolks

1 cup (4 ounces) grated Parmesan, plus more for garnishing
1/4 teaspoon  black pepper

Directions

  1. Cook the linguine according to the package directions, reserving 1 1/2 cups of the cooking water.
    Meanwhile, in a large skillet, over medium-high heat, fry the bacon until crisp. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablespoons of the bacon drippings.
    Return skillet to medium heat, add the onion, and cook until tender, 3 to 4 minutes.
    Working quickly, return the drained pasta to the pot along with the pasta water, bacon, and onion. Place the pot over low heat and cook, tossing frequently, until heated through. Remove from heat and quickly add the yolks, one at a time, stirring after each addition. Add the Parmesan and 1/2 teaspoon of the pepper and stir until the sauce thickens slightly.
    Divide among bowls. Top with additional Parmesan and the remaining pepper.Credit: Sara Quessenberry, Real Simple January 2007.
    Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved

Recipe: Bacon, Spinach, and Red Onion Sandwiches with Raspberry-Chipotle Mustard

Bacon, Spinach, and Red Onion Sandwiches with Raspberry-Chipotle Mustard Recipe
Bacon, Spinach, and Red Onion Sandwiches with Raspberry-Chipotle Mustard
Ingredients

  • 1 1/2   tablespoons country-style Dijon mustard
  • 1   tablespoon canola oil
  • 1   tablespoon chopped chipotle chile, canned in adobo sauce
  • 8   (1-ounce) slices gluten-free bread, lightly toasted
  • 8   center-cut bacon slices, cooked
  • 4   thin slices red onion
  • 2   cups baby spinach
    3   tablespoons seedless raspberry fruit spread
  • Directions
    • 1. Combine first 4 ingredients in a small bowl, stirring well. Spread mustard mixture evenly on 4 toast slices.
    • 2. Top evenly with bacon, onion, spinach, and remaining bread slices, pressing down slightly.
    • This sandwich is very easy to make and has a great combo of sweet, savory, salty, and spicy. This relish is also delicious spread on a Panini sandwich with grilled, sliced chicken and cheese.

Credit: Recipe by Martine Giddings and photograph from Oxmoor House.
Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.