PORK DIANE

Yeah - so I'm not really sure about this one.  I think I'll try it again but next time, I'll turn the skillet way down before I put the sauce in the skillet. I also need to cook the chops a little slower.  The sauce was good but there wasn't enough of it.  I'll double the sauce next time and then add my results to this recipe.

PORK DIANE

INGREDIENTS
1 tablespoon water
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Dijon-style mustard
4 3-ounce boneless pork top loin chops, cut 1/4 to 1 inch thick
1/2 to 1 teaspoon lemon-pepper seasoning
1 tablespoon butter or margarine
1 tablespoon snipped fresh chives, parsley, or orgno

DIRECTIONS
1  For sauce, in  a small bowl stir together the water, Worcestrshire sauce, lemon juice, and mustard, set aside.
2  Trim fat from chops. Sprinkle both sides of each chop with lemon-pepper seasoning. In a  10-inch skillet melt butter over medium heat.  Add chops and cook for 8 to 12 minutes or until pork juices run clear, turning once halfway through cooking time. Remove from heat. Transfer chops to a serving platter; cover and keep warm.
3  Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet.  Stir chives into sauce.  Pour sauce over chops.

NUTRITION FACTS
131 cal, 5 g total fa (2 g sat. fat), 55 mg chol, 377 mg sodium, 1 g carbo, 0 g fiber, 19 g pro.

BEEF & BEAN RAGOUT

This is a very easy crock-pot recipe for those quick fixes.  We enjoyed the flavor and ease.  The beef was extremely tender and delicious.  Enjoy!

BEEF AND BEAN RAGOUT

Ingredients

1 pound beef stew meat, cut into 1 inch cubes
1  16-ounce can kidney beans, rinsed and drained
1  15-ounce can tomato sauce with onion and garlic
1 14 1/2-ounce can Italian-style stewed tomatoes, undrained
1/2 of a 28-ounce package frozen loose  pack diced hash brown potatoes with onion and peppers (about 4 cups)

Directions
1  In a  3/12 or 4 quart slow cooker combine stew meat, kidney beans, tomato sauce, undrained tomatoes, and frozen hash brown potatoes.

2   Cover and cook on low-heat setting for 8 to 10 hours or on high hat setting for 4 to 5 hours.

Nutrition facts per serving:
247 cal, 4 g total fat (1 g sat. fat), 45 mg chol., 634 mg sodium, 51 g carbo., 6 g fiber, 23 g. protein.

CHICKEN MOLE

This was fairly easy and small enough for two people.  The ingredients surprised me and I wasn't so sure but decided to go out on a limb and give it a try.  I'm glad I did. I will make it again.

CHICKEN MOLE

Ingredients

3/4  cup quick-cooking rice

nonstick cooking spray

1  medium red and/or yellow sweet pepper, cut into bite-size pieces

1/2 of a small onion, cut into thin wedges

6  ounces cooked chicken, cut into bite-size strips

1 cup purchased salsa

1  tablespoon unsweetened cocoa powder

1/2  teaspoon ground cumin

Directions

1  Cook rice according to package directions, keep warm.

2  Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat.  Add sweet pepper and onoin to hot skillet.  Cook and stir for 3 to 5 minutes or until crisp-tender.  Add chicken, salsa, cocoa powder, and cumin to skillet.  Heat through, stirring gently. Serve chicken with hot cooked rice.

Nutrition facts per serving:

354 cal., 7 g total fat (2 g sat. fat), 76 mg chol., 356 mg sodium, 41 g carbo., 3 g fiber, 30 g protein

ORANGE-SAUCED CHICKEN

All I can say is, "yummm".   This is sweet, tangy, tender chicken.  I must have more! Hubby liked it too. AND check out the nutritional values.  A great diabetic meal!

ORANGE-SAUCED CHICKEN

 INGREDIENTS
4   skinless, boneless chicken breast halves (1 to 1 1/2 pounds total)
1/4  teaspoon salt
Nonstick cooking spray
2   medium oranges
2  tablespoons orange marmalade
1/4  teaspoon ground  ginger
1/8  teaspoon crushed red pepper (optional)

DIRECTIONS
1 Sprinkle chicken with salt, Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat.  Add chicken to hot skillet; cook for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once.

2 Meanwhile, finely shred enough of the orange peel to measure 1/2 teaspoon; set aside.   Peel oranges.  Cut oranges in half lengthwise; cut crosswise into slices.  In a small bowl combine orange peel and orange slices. Add orange marmalade, ginger, and, if desired, crushed red pepper; toss gently to coat.

3 Remove cooked chicken from skillet;  cover and keep warm. Reduce heat to low. Add orange mixutre to the skillet. Cook and stir for 30 to 60 seconds or until marmalade is melted and mixture is heated through. Serve the orange mixture over chicken.

NUTRITIONAL FACTS
167 cal; 2 g total fat (0 g sat. fat), 66 mg chol., 213 mg sodium, 10 g carbo; 1 g fiber, 27 g protein.

CAJUN-STYLE STEAKS

This recipe was a hot meal and slightly spicy.  I think this is a great dish for a cold  winter day.  I, unfortunately, served it on one of our warm (80 degree) spring days.  However, my husband enjoyed it so I will make it again when the weather turns cold again (rare in the desert).

Prep: 20 minutes
Cook: 30 minutes
Makes: 4 servings

CAJUN-STYLE STEAKS

INGREDIENTS

2   tablespoons all-purpose flour

4   4-ounce beef cubed steaks

2   teaspoons cooking oil

1  14 1/2-ounce can diced tomatoes, undrained

1   cup low-sodium tomato sauce

1   1/2 teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano

1   teaspoon salt-free Cajun seasoning or blackened steak seasoning

1/4   teaspoon salt

2   small green sweet peppers, cut into strips

1   small onion, sliced and separated into rings

2   cups hot cooked brown rice

DIRECTIONS

1.  Place the flour in a shallow dish. Dip steaks into flour, coating both sides. In a large skillet heat oil over medium heat. Cook steaks, half at a time, in hot oil until brown, turning once (add oil if necessary).

2  Add undrained tomatoes, tomato sauce, oregano, Cajun seasoning, and salt to steaks in skillet.  Bring to boiling; reduce heat.  Cover and simmer for 25 minutes, stirring occasionally.  Add sweet peppers and onion.  Cover and simmer for 5 to 7 minutes more or until steaks and vegetables are tender.  Skim fat from juices. Serve with hot cooked rice.

NUTRITION FACTS PER SERVING

363 cal., 9 g total fat (2 g sat. fat), 66 mg chol., 398 mg sodium, 38 g carbo., 4 g fiber, 29 g protein.

Introduction to my Blog

I'm starting this blog out of the need to understand diabetes and cooking for a diabetic.  My husband was diagnosed with diabetes over a year ago and we have been trying to figure it all out and help him lose weight and eat more healthy.   The exercise, which is extremely important, is another story. We are trying.  He works long hours and the time to put in a walk sometimes doesn't get done.

Anyway, I bought a few diabetic recipe books and for this blog, I intend to cook the meals in the books and report on ease of the recipe and, of course, the all important flavor.  I may grab some recipes for the internet too as long as the nutrition values are included.

My first recipe will be Cajun-Style Steaks....Stay tuned.