Recipes and Food Ideas
Stuffed Ricotta Mushrooms
Sun-dried tomatoes and peppers (soak them in warm water until soft, then chop fine)
1/4 Red Onion chopped finely
1 tablespoon of Red, Yellow, and/or Orange Bell Pepper chopped finely (your choice to use, I like)
1/2 teaspoon basil, chives, and freshly ground red and black pepper
small portion of lemon juice, about a teaspoon
10 – 15 Large mushroom (remove the stems)
2 tablespoon Parmesan cheese grated
2 tablespoons of dried bread crumbs (whole wheat bread or oat bread) or Oat Meal
I usually preheat the oven
Line a baking tray with nonstick baking paper or foil paper
place ricotta cheese and other ingredients into a mixing bowl, mix to taste, add flavors as needed.
Using a spoon, fill the mushrooms on the baking pan
Sprinkle the Cheese and Bread Crumbs the mushrooms
Bake for about 20-25 minutes, filling should settle into the mushrooms with a crusted top
You can vary your cheese, use the cheese of your choice, however if at all possible, try to stick with a reduced fat cheese….remember, we are Diabetics…..Bon Appetit….
Pecan Crusted Chicken
This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange. Serve with a spinach salad.
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed (see tip)
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper (see note)
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided
Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.
Tip: It can be hard to find individual chicken breasts small enough for our recommended 4-ounce (uncooked) portion size. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups.
Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.