Carnival of the Recipes - Special Diets

Carnival of the Recipes - Special Diets

Special Diets Edition Recipes Carnival

The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.

Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.

To learn more about future recipes carnivals visit here.

A sampling of recipes includes:

Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.

Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.

Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.

Famous Recipes cooks up Low-Fat Roasted Cauliflower

Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot

Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.

Roasted Corn And Green Chile Soup.

Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.

Diabetic, Low-Fat Armenian Chicken

Diabetic, Low-Fat Armenian Chicken
From; "Deliciously Healthy Favorite Foods Cookbook"

1 small onion, chopped
1/2 cup dry sherry
1 cup each: tomato juice and water
2 packages (1 teaspoon each) chicken bouillon granules
1 teaspoon paprika
1/8 teaspoon freshly ground pepper
1 large clove garlic, minced
1-1/2 pounds boneless, skinless chicken breasts
2 tablespoons cornstarch, dissolved in 1/2 cup water

1. Mix onion, sherry, tomato juice, water, chicken bouillon granules,
paprika, pepper, and garlic in a large, heavy oven-proof skillet.
2. Bake uncovered in a preheated 400 degree F oven, turning once, for
35 minutes. Remove chicken to a warm serving platter. Cook on a
stovetop burner, stirring constantly, over medium heat, until
thickened. Add more water if sauce is too thick.
3. Pour sauce over chicken. Makes 6 servings.
Calories...167....Fat...1.6g...Carbs...2.3g...Sodium...514mg...Fiber..0.3g
Exchanges: 2 Lean Meat, 1/2 vegetable. Add 1 Fat exchange to
meal plan.

Popeye's Famous Fried Chicken

Popeye's Famous Fried Chicken

6 cups vegetable oil or olive oil, for frying
2/3 cup all purpose flour
1 TB salt
2 TB ground white pepper *
1 tsp. cayenne pepper
2 tsp. paprika
3 eggs
1 frying chicken with skin, cut into 8 pieces, discard backbone or use later for soup

Heat oil over medium heat in a deep fryer or in a deep cast iron skillet on the stove.

Combine the flour, salt, peppers, and paprika in a bowl.

In another bowl, break eggs and beat until well blended.

Check temperature of oil by dropping a pinch of flour mixture in pan. If the oil bubbles
rapidly around the flour, it will be the right temperature.

Dip each piece of chicken into eggs; then coat generously with the flour mixture. Drop each
piece into the hot oil and fry for 15 to 25 minutes or until the chicken is a dark golden brown.

Drain chicken on paper towels and serve warm.

Makes 8 pieces.

* Note: You really need to use the white pepper to get the right taste to this chicken.

Famous Fried Chicken

Ginger-Chicken Noodle Soup

Ginger-Chicken Noodle Soup

Ingredients
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 medium carrots, coarsely shredded
2 tablespoons dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 14-ounce cans chicken broth
1 cup water
2 ounces dried rice vermicelli noodles or medium noodles
1 6-ounce package frozen pea pods, thawed and halved diagonally
Soy sauce

Directions
1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots,
sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger,
and pepper. Stir in chicken broth and the water. Cover and cook on
high-heat setting for 2 to 3 hours.

2. Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more
or until noodles are tender. Serve with additional soy sauce. Makes 6
servings.

Christmas in July Carnival of the Recipes

Christmas in July Carnival of the Recipes

Carnival of the Recipes Christmas in July - Christmas Recipes Edition.

Christmas In July

Apple and Wild Rice-Stuffed Chicken

Apple and Wild Rice-Stuffed Chicken

1 (6-ounce) package long grain and wild rice mix
8 ounces sliced fresh mushrooms
2 medium cooking apples (Granny Smith or Jonathan), cored and chopped
1 cup shredded carrot
1/2 cup thinly sliced green onions
1/2 teaspoon black pepper
1 (5 to 6-pound) whole roasting chicken
2 to 3 tablespoons apple jelly, melted
Apple wedges (optional)

For stuffing,
cook rice according to package directions, except add mushrooms, apples,
carrot, green onions, and pepper to rice before cooking.
Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the
stuffing loosely into neck cavity. Pull neck skin to back; fasten with a
small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck
drumsticks under the band of skin that crosses the
tail. If there is no band, tie drumsticks to tail. Twist the wing tips under
the chicken.
Place stuffed chicken, breast side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into the center of an inside
thigh muscle. The bulb should not touch bone. Roast, uncovered, in a 325º
oven for 1 3/4 to 2 1/2 hours or until meat thermometer
registers 180º to 185ºF At this time, chicken is no longer pink and the
drumsticks move easily on their sockets. When the bird is two-thirds done,
cut the band of skin or string between
drumsticks so thighs will cook evenly. Brush chicken with melted jelly once
or twice during the last 10 minutes of roasting. Remove chicken from oven;
cover with foil. Let stand for 10 to
20 minutes before carving. Transfer chicken to a serving platter. Spoon some
of the stuffing around the chicken and garnish with apple
wedges, if desired.

Makes 10 servings.

BBQ Sauce Recipes Carnival of the Recipes

BBQ Sauce Recipes Carnival of the Recipes


BBQ Sauce Carnival of the Recipes is Up #151: The Secret's-in-the-Sauce Edition

Dawn has gathered all of the best recipes that use BBQ sauce from our Carnival friends and the Carnival of the Recipes: The Secret's-in-the-Sauce Edition is ready for your perusal at Carnival of the Recipes Saucy Edition




Slow Cooker Recipes contributed a delicious Honey BBQ Pork Slow Cooker Recipe dish.

Chicken Recipes provided an interesting recipe for Next Day Left Over Fried Chicken BBQ and there was a BBQ Chicken Crock Style recipe from Chicken Recipes

Famous recipes offered simple BBQ sauce and Texas BBQ Beef & Beans are on the menu over at World Famous Recipes

Christmas Recipes offered up Barbequed Meatballs.



Next week’s Carnival will be hosted at Christmas Recipes and will feature Christmas in July! Those who wish to participate should get their recipe submissions in by Noon of next Saturday (July 21st)

To participate, you can use this form or submit by e-mail to recipe.carnival@gmail.com

Barbecue Chicken Recipes - NEXT DAY LEFT OVER FRIED CHICKEN BBQ

NEXT DAY LEFT OVER FRIED CHICKEN BBQ

For a real treat turn left over fried chicken into a great dish

6-8 pieces Or more -- left over fried chicken
1 onion minced--fine
1 teaspoon honey
1 TBS soy sauce
Dill pickle spears or slices
1 jar pimientoes
1 small can mushroom stems and pieces
1 bottle JACK DANIELS BBQ or Grilling sauce
Onion Rolls or Hamburger buns


Remove skin and breading from each piece and pull meat from thr bone and
shred into small pieces. Place in a slow cooker--add minced onion and cover with
water----cook on high 3 hours---drain water--add bottle of BBQ sauce ,honey
,soy sauce, mushrooms and pimientoes---cook on high 2 1/2 hours----Serve over
buns----- with pickles or as a main with veggie sides or potato salad and cole
slaw.delicious.

Carnival of the Recipes: Ice Cream Social Edition

Carnival of the Recipes: Ice Cream Social Edition

Any day is a great day for ice cream.

This week's Recipes Carnival is to get us all ready for national Ice Cream Day this Sunday, and the Carnival of the Recipes: Ice Cream Social Edition is ready for your perusal at http://everythingandnothing.typepad.com/mississippi/2007/07/carnival-of-t-1.html

Some especially good ice cream recipes include:

Chocolate Smile Maker (from the crockpot)
Snow Ice Cream
Chocolate Ice Cream Cake
Diabetic Ice Cream
Homemade Butter Pecan Ice Cream


Next week's Carnival will be hosted by Dawn at http://dawnandjimmy.us/blog/. The theme for next week is The Secret's in the Sauce. Send in your favorite homemade BBQ, basting or marinade recipes or just any recipe that calls for barbecue sauce to recipe.carnival@gmail.com by noon CST on Saturday.

The week after that, July 22, 2007 the theme will be Christmas Recipes and the announcement is here at
Christmas in July - Christmas Recipes Carnival of the Recipes

2-Step Italian Style Chicken

2-Step Italian Style Chicken

1 tbsp. vegetable oil
1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
(regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1/2 cup chopped plum tomato
1 tbsp. butter

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until it's well browned on both
sides. Remove the chicken and set aside.
2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil.
Return the chicken to the skillet and reduce the heat to low. Cover
and cook for 5 minutes or until the chicken is cooked through*.
3. Remove the chicken to the serving platter. Add the butter to the
sauce mixture and stir until the butter melts. Serve the sauce with
the chicken. Serves 4.

15 Minute Italian Chicken & Rice with Vegetables

15 Minute Italian Chicken & Rice with Vegetables

Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

3 cups cut-up fresh vegetables (broccoli, carrots and red pepper)

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

2 cups MINUTE White Rice, uncooked

1/4 cup KRAFT Zesty Italian Dressing

HEAT oil in large skillet on medium heat. Add chicken; cook and stir until
lightly browned, stirring occasionally.

ADD vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in
broth. Bring to boil.

STIR in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until
liquid is absorbed and chicken is cooked through.

KRAFT KITCHENS TIPS

Substitute
Prepare as directed, using KRAFT House Italian Dressing and MINUTE Premium
White Rice.

Substitute
For a whole grain alternative, substitute MINUTE Brown Rice for the MINUTE
White Rice.

NUTRITION INFORMATION

Nutrition Bonus: Whip up this quick dinner that provides starch, protein and
3/4 cup of vegetables per serving. As a bonus, the carrots in this meal are
high in vitamin A, and the red pepper contains vitamin C.

Diet Exchange: 2-1/2 Starch,1 Vegetable,3 Meat (VL),1-1/2 Fat

Nutrition (per serving)

Calories 400

Total fat 11g

Saturated fat 2g

Cholesterol 65mg

Sodium 610mg

Carbohydrate 44g

Dietary fiber 3g

Sugars 4g

Protein 33g

Vitamin A 100%DV

Vitamin C 80%DV

Calcium 4%DV

Iron 20%DV
from
www.kraftfoods.com