1-3/4 cups milk
1/2 cup Instant White Rice, uncooked
2 Tbsp. sugar ( or 1 tsp Splenda 1 tbsp Sugar)
2-3 Tbsp. raisins
1/4 tsp. salt
1/2 tsp. vanilla
COMBINE milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 6 min., stirring occasionally.
BEAT egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 min. until thickened. (Do not boil.)
REMOVE from heat. Let stand 30 min. Serve warm. Store any remaining pudding in refrigerator.
2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 sm. onions
2 green peppers, cut in 1-inch squares
1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice
MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.
SHISH KABOBS: Marinate beef squares in marinade for several hours or a couple of days. (the longer the better) To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process. I used my rotisserie grill and cooked for 24 minutes.
Poach 4 skinless chicken Breasts (2-3 pounds)
with 1/3 cup raisins
Cut the chicken into bite size chunks and cool
finely chop 1/3 cup onion & 1/3 cup celery
add to that 1/2- 3/4 tsp. Tarragon
add the chunks of chicken & raisins
add enough mayonnaise to make into a salad.
I’m putting both the regular recipe and the one I have altered for my diabetic Hubby on the page. The alterations for a diabetic muffin are the changes in ( ). So please don’t add both 1 cup lemon yogurt and 1 cup fat free lemon yogurt. It is just 1 cup of lemon yogurt. K?
1/2 cup oil
1 cup lemon yogurt (fat free lemon yogurt)
The grated rind from 1 lemon
2/3 cup sugar (1/2 cup Splenda Sugarblend)
2 cups flour
1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 cup Blueberries
Beat eggs, oil, sugar and yogurt. Add lemon peel and mix well. Mix dry ingredients in separate bowl. Slowly add them to yogurt mixture. Then with a wooden spoon, gently fold in berries.
Spray muffin tin or tin with liners with Pam. Bake at 375 degrees (F) for 25-35 minutes or until lightly browned and done.
**Note** If blueberries are very big snip them in half.
Makes about a dozen.
1 tbs. oil
1 cup chopped onion
2 large cloves garlic minced
1 lb. hamburger
1 large can whole tomatoes broken up with the juice
2 tbs tomato paste
2 tbs. chili powder
3/4 tsp. salt
1/2 – 1 cup each chopped : carrots, celery, green pepper
1 large can kidney beans, (drained and rinsed well)
In sauce pan heat oil, sauté garlic, onions and beef. Cook until beef is brown. Drain fat. Place in slow cooker, or large soup pot. Add remaining ingredients, except kidney beans. Simmer slowly several hours. 20 minutes before serving, add kidney beans. Serve with some grated cheddar cheese on top.
*Note: I like to use the Penzy Spices Medium to Hot Chili Powder. It’s delicious!
1 prepared graham cracker crust (I like the chocolate one)
2 1/2 pkg. fat free cream cheese
1/4 cup sugar
little less then 1/8 cup splenda
1/2 cup low fat sour cream
1/2 tbs. vanilla
PREHEAT oven to 325°F.
BEAT cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan. BAKE 50 to 55 minutes or until center is almost set.
Refrigerate 4 hours or overnight. Top with berries just before serving. Store leftover cheesecake in refrigerator.