Monday, September 29, 2008

October Food Holidays - October is Just Around the Corner

October 1, 2006 Homemade Cookies Day
October 1, 2006 National Frappe Day
October 1, 2006 Pudding Season Begins
October 1, 2006 World Vegetarian Day
October 1-7, 2006 American Beer Week
October 1-31, 2006 Eat Country Ham Month
October 1-31, 2006 International Microwave Month
October 1-31, 2006 National Apple Month
October 1-31, 2006 National Applejack Month
October 1-31, 2006 National Caramel Month
October 1-31, 2006 National Chili Month
October 1-31, 2006 National Cookbook Month
October 1-31, 2006 National Cookie Month
October 1-31, 2006 National Dessert Month
October 1-31, 2006 National Pasta Month
October 1-31, 2006 National Pickled Peppers Month
October 1-31, 2006 National Pizza Month
October 1-31, 2006 National Popcorn Poppin' Month
October 1-31, 2006 National Pork Month
October 1-31, 2006 National Pretzel Month
October 1-31, 2006 National Seafood Month
October 1-31, 2006 Vegetarian Awareness Month
October 2, 2006 National Fried Scallops Day
October 3, 2006 National Caramel Custard Day
October 4, 2006 National Taco Day
October 4, 2006 National Vodka Day
October 5, 2006 National Apple Betty Day
October 6, 2006 National Noodle Day
October 8, 2006 National Fluffernutter Day
October 9, 2006 Moldy Cheese Day
October 9, 2006 National Dessert Day
October 9, 2006 Submarine - Hoagie - Hero - Grinder Day
October 10, 2006 National Angel Food Cake Day
October 11, 2006 National Sausage Pizza Day
October 11, 2006 World Egg Day
October 12, 2006 National Gumbo Day
October 13, 2006 National Peanut Festival
October 13, 2006 National Pumpkin Festival
October 13, 2006 National Yorkshire Pudding Day
October 14, 2006 Chocolate Covered Insect Day
October 15, 2006 National Chicken Cacciatore Day
October 15, 2006 National Mushroom Day
October 15, 2006 National Roast Pheasant Day
October 16, 2006 National Liqueur Day
October 16, 2006 World Food Day
October 17, 2006 Four Prunes Day
October 17, 2006 National Pasta Day
October 18, 2006 National Chocolate Cupcake Day
October 19, 2006 National Seafood Bisque Day
October 20, 2006 National Brandied Fruit Day
October 21, 2006 Caramel Apple Day
October 21, 2006 National Pumpkin Cheesecake Day
October 22, 2006 National Nut Day
October 23, 2006 Canned Food Day
October 23, 2006 National Boston Cream Pie Day
October 24, 2006 Good And Plenty Day
October 24, 2006 National Bologna Day
October 25, 2006 National Greasy Foods Day
October 26, 2006 National Mincemeat Day
October 27, 2006 American Beer Day
October 27, 2006 National Potato Day
October 28, 2006 National Chocolate Day
October 28, 2006 Wild Foods Day
October 29, 2006 National Oatmeal Day
October 29-6, 2006 National Chili Week
October 30, 2006 Buy a Doughnut Day
October 30, 2006 National Candy Corn Day
October 31, 2006 Halloween
October 31, 2006 National Candy Apple Day

Diane's Menu September 27 - October 3

Diane's Menu September 27 - October 3

Saturday - Roasted Chicken, Asparagus, Salad
Sunday - Grilled Tuna (very Rare) and Tomato Bruschetta
Monday - Weekly Pizza night
Tuesday - Chicken Pasta Salad (chicken from Saturday)
Wednesday - Mediterranean Pork, Zucchini and Orzo *
Thursday - Kielbasa Split Pea Soup
Friday - Beef Stew on Brown Rice

*Recipe below

Mediterranean Pork, Zucchini and Orzo
Light & Tasty
June/July 2006 issue

METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.

1 pork tenderloins (3/4 pound each)
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
2 tablespoons chopped garlic
3 quarts water
1-1/4 cups uncooked orzo pasta
1/4 teaspoon nutmeg
1/2 teaspoon dried oregano
1 package (6 ounces) fresh baby spinach
2 cups chunked zucchini
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese


Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, cook pork in oil over medium heat for 5 minutes and add the chunks of zucchini and garlic. Stir and cook until pork is no longer pink.

Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.

Add tomatoes to the pork; cook and stir for 1 minute or until heated through. Drain orzo mixture; toss with pork mixture and feta cheese. Yield: 6 servings.

Nutrition Facts
One serving: 2/3 cup pork mixture with 2/3 cup orzo mixture Calories: 372 Fat: 11 g Saturated Fat: 4 g Cholesterol: 71 mg Sodium: 306 mg Carbohydrate: 34 g Fiber: 3 g Protein: 31 g Diabetic Exchange: 3 lean meat, 2 starch, 1 fat.

Saturday, September 20, 2008

Diane's Menu September 20 - September 26, 2008

Diane's Menu September 20 - September 26, 2008

Saturday - Turkey Goulash in Slow Cooker
Sunday - Saucy Maple Country Style Ribs *
Monday - Weekly Take-out Pizza
Tuesday - Lamb and Vegetable Rice *
Wednesday - Scallops with Sun Dried Tomatoes over Whole Wheat Penne *
Thursday - Gingered Beef with Vegetables *
Friday - Ginger Curried Pumpkin Soup * and Grilled Chicken Quesidillas

* Recipes provided below


Saucy Maple Country Style Ribs 10 WW points

1 1/2 lbs country-style boneless pork ribs
1/3 cup maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion, or use fresh
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/2 tsp garlic powder
dash of pepper
Place pork in the slow cooker. Combine remaining ingredients; pour over
pork. Cover and cook on low for 7 to 9 hours.



2 pound lamb shoulder roast
1 T. cooking oil
2 1/2 cups hot-style vegetable juice (V-8)
1 cup regular brown rice
1 tsp. curry powder (penzey's mild curry is good)
1/4 tsp. salt
2 medium carrots, cut into 1/2 inch pieces
1 medium red bell pepper, cut into 1/2 inch strips

Trim fat from lamb roast. Brown roast on all sides in
the cooking oil.

In a 4 quart crockpot, combine vegetable juice,
uncooked brown rice, curry powder and salt. Add
carrots. Place meat atop carrots.

Cover. Cook on low setting for 7 to 8 hours or on high
setting for 4 hours. Add pepper strips to the
crockpot. Cover and let stand 5 to 10 minutes to allow
peppers to soften. Serve.

This recipe freezes well.


Scallops with Sun-Dried Tomatoes 7 WW points
Light & Tasty
June/July 2006 issue
Page: 61

METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.

6 ounces uncooked whole wheat penne pasta
1/4 cup chopped sun-dried tomatoes (not packed in oil)
3/4 cup hot water
4 cups fresh broccoli florets
1/2 cup reduced-sodium chicken broth
3 garlic cloves, minced
2 tablespoons olive oil
1 pound bay scallops
1 teaspoon lime juice
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a small bowl,
combine the sun-dried tomatoes and hot water. Let stand for 5 minutes;
drain and set aside.
Place the broccoli and broth in a microwave-safe bowl. Cover and
microwave on high for 2-4 minutes or until broccoli is crisp-tender; set
In a large nonstick skillet coated with cooking spray, cook garlic
in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes.
Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli;
cook 2-3 minutes longer or until scallops are firm and opaque.
Drain the pasta; stir into scallop mixture and heat through.
Sprinkle with Parmesan cheese. Yield: 4 servings.

Nutrition Facts
One serving: 2 cups Calories: 367 Fat: 10 g Saturated Fat: 2 g
Cholesterol: 41 mg Sodium: 585 mg Carbohydrate: 40 g Fiber: 4 g Protein:
30 g Diabetic Exchange: 3 very lean meat, 2 starch, 1-1/2 fat, 1


Gingered Beef and Vegetables 7 WW points

* 1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
* 4 medium carrots, bias-cut into 1/2-inch-thick slices
* 1/2 cup bias-sliced green onions
* 2 cloves garlic, minced
* 1-1/2 cups water
* 2 tablespoons soy sauce
* 2 teaspoons grated fresh ginger
* 1-1/2 teaspoons instant beef bouillon granules
* 1/4 teaspoon crushed red pepper
* 3 tablespoons cornstarch
* 3 tablespoons cold water
* 1/2 cup chopped red sweet pepper
* 2 cups loose-pack frozen sugar snap peas, thawed
* Hot cooked brown rice

1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, green
onions, and garlic. In a medium bowl, combine the 1-1/2 cups water,
the soy sauce, ginger, bouillon granules, and crushed red pepper;
pour over mixture in cooker.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-
heat setting for 4-1/2 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small
bowl, stir together cornstarch and the 3 tablespoons cold water; stir
into meat mixture along with sweet pepper. Cover and cook for 20 to
30 minutes or until thickened, stirring once. Stir in sugar snap
peas. Serve with hot cooked brown rice. Makes 6 servings.
Nutrition Facts

* Calories 350,
* Total Fat (g) 10,


Ginger-Curry Pumpkin Soup 2 WW points for half of the recipe

16 ounces canned pumpkin
2 1/2 cups veg stock
1 teaspoon ginger, finely grated/minced
1 teaspoon curry powder or to taste
salt and cayenne pepper to taste
toasted pumpkin seeds for garnish
toasted sliced almonds for garnish

In a medium saucepan combine pumpkin, stock, ginger, and curry powder.
Bring to a boil. Reduce heat and simmer 3 minutes. Season to taste with
salt and cayenne.
Ladle soup into serving bowls and garnish with pumpkin seeds, if

Friday, September 5, 2008

Diane's Menu September 13 - September 19

Menu September 13 - September 19

Saturday - Crock-pot Hearty Beef Stew*
Sunday - Grilled Lamb Kabobs, Greek Orzo Salad*
Monday - Weekly take out pizza
Tuesday - Spanish Chicken and Rice*
Wednesday - Black Eyed Pea Casserole*
Thursday - Key Lime Chicken and Cucumber Salsa*
Friday - Pasta and Meatballs

* Recipes below


Crock Pot Hearty Beef Stew

1 can (28 oz.) crushed tomatoes, undrained
3 Tbsp. quick cooking tapioca
2 Tbsp. dried basil
1 Tbsp. sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1-1/2 lb. red potatoes, cut into 1" cubes
3 medium carrots, peeled and cut into 1" slices
1 medium onion, chopped
1/2 cup chopped celery
1-1/2 lb. lean chuck roast, cut into 1" cubes
2 tsp. canola oil

In a bowl, combine the tomatoes, tapioca, basil, sugar, salt and
pepper; let stand for 15 minutes. Place the potatoes, carrots, onion
and celery in a 5 quart crock pot/slow cooker.
In a large nonstick skillet, brown meat in oil over medium heat.
Drain and transfer meat to slow cooker. Pour tomato mixture over the
top. Cover and cook on HIGH heat setting for 8 hours or until meat
and vegetables are tender.
Yield: 6 servings.

Nutrition Information:
Per serving (1-1/3 cups) = 380 calories, 8 g fat (3 g saturated fat),
78 mg cholesterol, 458 mg sodium, 46 g carbohydrate, 7 g fiber, 31 g

Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.


Greek Orzo Salad

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad


Spanish Chicken and Rice
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
With our freeze-now, serve-later dishes, you can give your family a
comfy meal on even the busiest weeknight. Chicken and rice gets a
Spanish twist from peppers and olives and a healthy kick of sweet, smoky

~ 1 tablespoon(s) olive oil
~ 8 bone-in chicken thighs, skin removed
~ 1/2 teaspoon(s) salt
~ 1/4 teaspoon(s) coarsely ground black pepper
~ 2 medium green peppers, cut into 1/2-inch pieces
~ 2 clove(s) garlic, crushed with press
~ 1 large onion, chopped
~ 1 tablespoon(s) paprika
~ 2 can(s)(14 1/2-ounce) diced tomatoes
~ 1 can(s)(14- to 14 1/2-ounce) chicken broth
~ 3 cup(s)water
~ 2 1/2 cup(s)long-grain white rice (I am using brown rice)
~ 1 package(s)(10-ounce) frozen peas
~ 1 cup(s)salad olives or coarsely chopped pimiento-stuffed olives

Preheat oven to 350 degrees F. In 5- to 6-quart Dutch oven, heat oil on
medium-high until hot. Sprinkle chicken all over with salt and black
pepper; cook, in 2 batches, about 6 minutes per batch, until lightly
browned on both sides. With tongs, transfer chicken pieces to small
roasting pan (13" by 9") or jelly-roll pan (1 1/2" by 10 1/2").
Cover roasting pan with foil and bake chicken 25 to 30 minutes or until
juices run clear when thickest part of thigh is pierced with tip of
Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion
about 10 minutes or until vegetables are tender, stirring occasionally.
Stir in paprika and cook 30 seconds. Add tomatoes with their juice,
broth, water, and rice; heat to boiling on high. Reduce heat to low;
cover and simmer 10 minutes. Stir in frozen peas and olives.
Grease two 2- to 2 1/2-quart glass or ceramic baking dishes. Spoon half
the rice mixture into each prepared baking dish. Carefully tuck thighs
into hot rice mixture. Cover and bake one dish 25 minutes or until rice
is tender and most of liquid is absorbed. Fluff rice to serve.
Meanwhile, prepare second baking dish for freezing (see Thawing and
Reheating Tips).
To reheat after thawing 24 hours:
Conventional oven: Heat, loosely covered, at 350 degrees F 1 1/2 hours.
Microwave oven: Not recommended; cooking is uneven and rice turns mushy.

Serves 8

Yield 2 casseroles
Prep Time 35
Cook Time 25
Total time 60

Calories440Total Fat8gSaturated Fat2gCholesterol85mgSodium1180mgTotal
Carbohydrate62gDietary Fiber5gSugars--Protein29gCalcium--


Black Eyed Pea Casserole

Big family or big appetites? Here's a hearty casserole to satisfy the hungriest.


1 1/2 pounds ground beef (I am using ground turkey breast)
1 teaspoons seasoned salt
1-1/2 teaspoon white or black pepper
1 medium green bell pepper, chopped (1 cup)
1 small jalapeño chile, finely chopped
2/3 cup chopped onion
2 cans (15 to 16 ounces each) black-eyed peas, rinsed and drained (I will be making them the night before from dried)
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon chili powder
1 cup Original Bisquick® mix
1 cup yellow cornmeal
1/2 cup milk (I will be using skim milk)
1/2 cup water
1 teaspoon baking powder, if desired


1. Heat oven to 375°F. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.

2. Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.

3. In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.

4. Bake casserole 40 to 50 minutes or until light golden.

Tips from the Kitchen


The topping on this spicy casserole bakes up light and tender. If you like a heavy, denser-style cornbread, leave out the baking powder in the topping.


Cool Cucumber Salsa

2 medium-size cucumbers, peeled, seeded, and chopped
½ c. chopped green bell pepper
1 jalapeno chile, seeded and minced (I didn't seed)
1 small red onion, minced
2 tbs. minced cilantro leaves (I used a big handful, we like it)
1 tbs. minced garlic
1/2 tsp salt
2 tbs. fresh key lime juice (I used bottled key lime juice)
1 large ripe tomato (recipe doesn't call for this but we added it in)

Mix all together in a glass bowl. Cover and refrigerate for several hours before serving.

Tangy Key Lime Chicken

2 tbs oil
6 boneless, skinless chicken breast halves
½ c. key lime juice
1 tbs. honey
½ c. chopped cilantro
2 tbs. minced garlic
½ tsp. red pepper flakes
½ tsp. freshly ground black pepper
Cilantro sprigs, for garnish

Heat the oil in the pressure cooker over medium heat. Add the chicken pieces and cook until golden brown on both sides. Add the lime juice, honey, cilantro, garlic, red pepper flakes, and black pepper to the pressure cooker, turning the chicken once to coat both sides. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 8 minutes. Remove from heat and use the natural release method. Preheat the broiler. Transfer the chicken to a broiler pan and baste with some of the sauce. Place the pan about 6" from the heat, turning and basting with the reserved marinade until both sides look crisp and brown. Garnish with cilantro sprigs and serve with the Cool Cucumber Salsa on the side.
Serves 6

From: Miss Vickie's Big Book of Pressure Cooker Recipes

Diane's Menu September 6 - September 12

Saturday - Roast Chicken, stir fried string beans, biscuits
Sunday - Grilled London Broil, grilled asparagus
Monday - Weekly take-out pizza
Tuesday - Curried Beef and quinoa stew
Wednesday - Chicken pasta salad (with leftover chicken from Sunday)
Thursday - Buy one get one burger at a local pub
Friday - Steak over Asian salad of greens (leftover London broil)

Monday, September 1, 2008

Diane's Menu August 24 - August 30

Sunday - Corned Beef and Cole Slaw
Monday - Weekly Take-Out Pizza
Tuesday - Hamburgers, Cole Slaw
Wednesday - Spicy Chicken, Snow Peas and Brown Rice
Thursday - Weekly Buy-one-Get-one burger at a local pub.
Friday - Probably Out To Dinner
Saturday - Roast Leg of Lamb, Roasted Potatoes, Turnips, String Beans