Food And Drink
How to Make Homemade Strawberry Jam in Minutes With Diabetic Directions Also Included
As Spring approaches and all those luscious strawberries appear on the grocer’s shelves, at the farmers markets, or in your own garden, it is time to consider making some homemade jam. Yes, even the busiest of cooks can treat their family to homemade jam! This recipe allows you to have your own homemade jam completed in around a half an hour. It makes 6 cups so you have plenty to freeze for use later. Be sure you have some small plastic freezer cartons on hand. Your family will love you for this. Diabetics are able to enjoy this jam, too, by following the directions included for making this jam diabetic friendly!
HOMEMADE STRAWBERRY JAM IN MINUTES
1 qt ripe strawberries
4 cups sugar (or Splenda granular for diabetics)
3/4 cup water
1 box sure-jell or other fruit pectin
Mash the strawberries, being sure you have 2 cups. Put into a large bowl and add the sugar OR Splenda granular. Set aside for about 10 minutes if using sugar or 15 minutes if using Splenda, stirring occasionally.
In a small saucepan stir the fruit pectic into the water. Bring to a boil over high heat, stirring constantly. Boil for 1 minute. Stir the hot mixture into the fruit mixture in the bowl. Stir together for about three to five minutes until the sugar or Splenda is completely dissolved.
Pour the jam into freezeable plastic containers to a half-inch from the lid. Cover with lids and let stand at room temperature for 24 hours. Store one container in the refrigerator (it is now ready to use) and freeze the remaining containers.
Yield: 6 cups
Note: Jam may be kept in the refrigerator for 3 to 4 weeks. May be kept in the freezer for a year. Thaw frozen jam in the refrigerator.
Enjoy!
By: Linda Carol Wilson
Quick and Easy Recipes For Busy Days – Lamb Chops, Dinner Rolls and Waldorf Salad
Even on busy days it is possible to serve a real meal to your family. It is so important to cook healthy meals for your family instead of bringing home fast food several times a week. Here are three recipes to help you out; Lemony Lamb Chops for the entree, Quick and Easy Waldorf Salad, and Quick and Easy Dinner Rolls. These recipes are also diabetic friendly
QUICK AND EASY DINNER ROLLS AND THEY ARE DIABETIC FRIENDLY, TOO
2 cups self-rising flour
1/4 cup + 2 tbsp mayonnaise
1 cup lowfat buttermilk
nonstick cooking spray
Preheat oven to 375 degrees.
In a mixing bowl combine the flour, mayonnaise, and buttermilk. Stir ingredients together just until moistened.
Spray 12 muffin cups with the nonstick cooking oil spray. Spoon the batter evenly into the muffin cups and bake at 375 degrees for 12 to 15 minutes or until lightly browned.
LEMONY LAMB CHOPS
2 tsp lemon pepper seasoning
2 1/2 tsp ground cumin
4 shoulder lamb chops, 3/4-inch thick
2 tsp canola oil
1 lemon, cut into wedges
In a small bowl mix the lemon pepper seasoning with 2 teaspoons of the ground cumin; rub onto both sides of the chops. Heat the canola oil in a nonstick skillet set over medium-high heat. Cook the chops 3 to 5 minutes per side depending on your desired doneness. Serve with lemon wedges.
QUICK AND EASY WALDORF SALAD
3 cups chopped red and/or green apples
1/2 cup mayonnaise or mayo style salad dressing
1/2 cup coarsely chopped walnuts
1/2 cup golden raisins
1/2 cup frozen whipped topping, thawed*
In a large mixing bowl, combine the apples, mayonnaise, walnuts, and raisins. Stir together to blend well. Fold in the whipped topping. Chill until serving time.
*Use Sugar-free topping and you have a diabetic-friendly salad
Enjoy!
By: Linda Carol Wilson
Diabetic Friendly Muffin Recipes Perfect For Fall
Muffins are always good and we enjoy them year round. Whether as a snack, a breakfast staple, lunchbox item, the list could go on and on, muffins are a staple. Following are some recipes that are diabetic friendly and are enjoyable during any season. They are, however, perfect for fall when their ingredients are in abundance. Apple Allspice Muffins are a great way to enjoy the abundance of apples at farmer’s markets and in the grocery stores in the fall. Oatmeal and Pumpkin muffins are a healthy alternative anytime, but again, they are perfect to take advantage of the beautiful pumpkins in the fall. Whenever you have them, they are sure to become favorites.
APPLE-ALLSPICE MUFFINS
1/4 cup + 2 tbsp unsalted butter, divided
1/4 cup + 2 tbsp Splenda brown sugar blend, divided
1 egg
1 3/4 cups all-purpose flour, divided
2 tsp baking powder
1/2 tsp ground allspice
1/4 tsp salt
3/4 cup fat-free milk
1 cup peeled, finely chopped apple
Non-stick vegetable oil spray
1/2 tsp ground allspice
In a medium mixing bowl, cream 1/4 cup butter; gradually add 1/4 cup + 1 tsp of the Splenda brown sugar blend, beating at medium speed of electric mixer until mixture is light and fluffy. Add egg and mix well.
Combine 1 1/2 cups flour, baking powder, 1/2 tsp ground allspice, and salt. Add to the creamed mixture alternating with milk. Stir just until moistened. Gently stir in chopped apple. Spray 12 muffin cups with vegetable oil spray. Spoon batter into prepared muffin cups, filling each about two-thirds fulls.
Combine remaining Splenda blend, flour, and allspice in a small mixing bowl. Cut in the remaining two tablespoons of butter, using a pastry blender or two knives, until mixture resembles coarse meal. Sprinkle mixture evenly over the tops of the muffin batter. Bake at 400 degrees for 20 minutes or until lightly browned.
OATMEAL & PUMPKIN MUFFINS
Note: Eating 1 of these nutritional muffins will provide 1 of your 3 recommended daily servings of whole grains. Whole grains and fiber are important to the diabetics diet.
2 cups + 2 tbsp old-fashioned oats
3/4 cup whole-wheat flour
1/2 cup Equal Sugar-Lite
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup egg substitute
2 tbsp canola oil
Preheat oven to 375 degrees & lightly coat 12 muffin cups with non-stick cooking spray or paper muffin cups and set aside.
Place 2 cups of the oats in a food processor; cover and process until fine. Transfer to a large mixing bowl and stir in flour, Equal, pie spice, baking powder, baking soda, salt and cloves. Make a well in the center of the mixture and set aside.
Using a wire whisk, whisk together pumpkin, buttermilk, egg substitute and oil in a medium mixing bowl. Add mixture all at once into the well of the flour mixture. Stir just until moistened as you want the batter to be thick and lumpy. Spoon into the prepared muffin cups, filling each about 2/3s full. Sprinkle the remaining oats on the tops of muffin batter. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes before removing from cups.
Note: I adapted this recipe from a recipe in the Smart Spot magazine.
Enjoy!
By: Linda Carol Wilson
Lemon Tilapia Fillet Dinner Recipes – Suitable For Diabetics and Others
This healthy and tasty menu and recipes features an entree of Lemon Tilapia Fillets with Unfried Green Tomatoes, Colorful Bell Pepper Salad, and Buttermilk Pie for dessert.
LEMON TILAPIA FILLETS
4 tilapia fillets (approx. 5 oz each)
1/2 tsp salt
1/2 tsp pepper
2 lemons; slice into 6 slices each
1/4 cup shredded carrots
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
4 tsp butter
Heat oven to 400 degrees. Sprinkle tilapia fillets with salt and pepper. Cut 4 pieces of parchment paper into 13″ x 9″ rectangles. Place 3 lemon slices crosswise in the center of each parchment rectangle. Top lemon with the fillets. Sprinkle carrots, dill and parsley evenly over fillets. Top each with 1 teaspoon butter. Fold parchment papers to make packets. Crease the folds but leave enough room for air to circulate. Place plackets on a baking sheet and place in oven. Bake 18 to 22 minutes or until fish is opaque throughout. Serve immediately.
Serves 4. Per serving: 174 calories, 29 g protein, 1 g carbs.This recipe is adapted from a recipe in Cooking Light Magazine.
UNFRIED GREEN TOMATOES
1/4 cup flour
1/4 cup yellow cornmeal
1/8 tsp salt
1/4 tsp fresh ground black pepper
Dash of Splenda
3 green tomatoes, sliced into 1/2-in thick slices–should have 15-16 slices
1/3 cup fat-free milk
Cooking spray
Preheat oven to 400 degrees. In a shallow dish, combine flour, cornmeal, salt, pepper, and Splenda. Pour milk into a small bowl; dip tomato slices, one at a time, in milk then dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray. Place a baking sheet in oven and heat for 5 minutes. Remove from oven and immediately coat with cooking spray. Place tomato slices on sheet. Bake at 400 degrees for 25 minutes, turning about half way through cooking time.
COLORFUL BELL PEPPER SALAD
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
1/2 cup diced red onion
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 garlic clove, minced
1 tsp chopped cilantro
1/4 cup olive oil
4 tbsp red wine vinegar
1 tsp lime juice
freshly ground black pepper
In a salad bowl, combine bell peppers, onion, corn, garlic and cilantro. Toss to mix. Add olive oil, vinegar and lime juice. Add black pepper and toss again. Add beans and toss to mix well. Chill before serving.
BUTTERMILK PIE
1 9-in unbaked pastry shell
1 3/4 cups Equal Sugar-Lite
1/4 cup all-purpose flour
1/4 tsp salt
1/2 cup butter, melted
1 large egg
1/2 cup egg substiture
1/2 cup low-fat buttermilk
1 tsp vanilla extract
1 tsp lemon extract
Preheat oven to 350 degrees.
In a medium mixing bowl, combine Equal, flour and salt. Add butter, egg and egg substitute. Beat slightly with a rotary or electric mixer. Stir in buttermilk, beating with a wooden spoon. Blend in flavorings. Pour into pastry shell and bake 45-50 minutes. Allow to cool before slicing.
Enjoy!
By: Linda Carol Wilson
4th of July Desserts Suitable For Diabetics
July 4 is not only the birthday of our great country, it is also a day synonymous with the 5Fs; family, friends, fun, fireworks and food. And we diabetics don’t want to be cheated on the food part of the celebration! Following, I have pulled together some great recipes that are suitable for diabetics and I believe, excellent dessert ideas for your Fourth of July celebrations.
AMERICANA PARFAITS
1/2 cup fresh blueberries
1 cup fresh strawberries
1 small package strawberry-flavored sugar-free gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes
3/4 cup frozen sugar-free whipped topping, thawed
Wash fruit and pat dry on a paper towel; set aside. Reserve 3 strawberries with leaves still attached. Reserve 6 blueberries and set aside with the 3 strawberries. Get six parfait glasses and divide the remaining fruit evenly between them. Set aside.
In a medium mixing bowl, stir boiling water into gelatin. Stir at least two minutes to dissolve gelatin completely. Put cold water in a two-cup measuring cup and add ice cubes to make 1 1/4 cups. Add to the gelatin and stir until slightly thickened. Remove any remaining bits of the ice cubes. Pour out 3/4 cup of the gelatin and set aside. Pour the remaining gelatin evenly over the fruit in the six parfait glasses. Refrigerate 1 hour or until set but not firm. Using a wire whisk, stir whipped topping into the remaining gelatin until smooth. Spoon over gelatin in parfait glasses. Refrigerate 1 hour or until firm. Before serving, top half the glasses with the reserved strawberries and half with the reserved blueberries.
OREO COOKIE DESSERT
2 small pkgs sugar-free instant vanilla pudding mix
3 cups low-fat milk
8-oz light cream cheese, softened
8-oz carton frozen sugar-free whipped topping, thawed
16 Oreo sugar-free cookies, broken into pieces
Mix together pudding mix and milk on low speed of electric mixer; add cream cheese and mix until well blended. Add whipped topping and mix well with a large spoon (do not use mixer). Add cookie pieces and mix in. Chill for several hours or overnight before serving.
SUNSHINE CUPS
3/4 cup boiling water
1 small pkg sugar-free orange gelatin
1/2 cup cold orange juice
1/2 cup cold water
1/2 cup fresh raspberries
1 small can mandarin oranges, rinsed and drained
Put dry gelatin into a medium mixing bowl. Stir in boiling water and still at least two minutes until gelatin is completely dissolved. Stir in juice and cold water. Refrigerate approximately 1 1/2 hours until thickened to the point that a spoon drawn through the mixture leaves a definite impression.
Take 3/4 cup of the thickened mixture out and set aside. Stir raspberries and orange segments into the remaining gelatin mixture. Pour into 6 serving dishes or into 1 larger bowl. Beat the reserved gelatin on high speed of electric mixer until fluffy and approximately doubled in volume. Spoon over gelatin. Refrigerate at least 3 hours until firm.
If you don’t mind heating up the oven–I suggest doing this early in the day–try these apple dumplings. We all know Apple Pie is considered very American but why not show your family and friends how creative you are by changing things up a little and going with Apple Dumplings instead?
APPLE DUMPLINGS
2 cups self-rising flour
1/2 cup shortening
3/4 cup low-fat milk
5 cups chopped apples
1 cup Equal Sugar-Lite
1 tsp cinnamon
Preheat oven to 375 degrees. Cut flour into shortening as if making a pie crust. Add milk. Make into a dough and roll out into a rectangle. Add Equal and cinnamon to apples and mix together. Spread apple mixture over dough. Roll up jelly-roll style and cut into slices. Place into a baking pan and pour sauce over all. Bake 1 hour.
To make sauce: Bring to boiling:
2/3 cup butter, 1/2 cup sugar, 1 cup Splenda and 1 1/2 cups boiling water
NOTE: The sauce in this recipe uses 1/2 cup sugar. You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don’t like the applesauce results. But be aware of this when fitting this recipe into your diet!
CHERRY DELIGHT
1 sugar-free angel food cake
1 pkg (8 oz) light cream cheese, softened
1 small pkg sugar-free instant vanilla pudding mix
1 tsp vanilla extract
3 tbsp Splenda
1 can lite cherry pie filling or no-sugar-added cherry pie filling
1 small carton sugar-free frozen whipped topping, thawed
1/3 cup chopped pecans, if desired for garnish
Tear cake into bite size pieces and lay on bottom of a 9×13-inch pan. Mix pudding according to package directions and refrigerate until set. Mix cream cheese, vanilla and Splenda into the pudding. Pour mixture over top of cake pieces. Spread pie filling over pudding mixture. Top with whipped topping. Sprinkle chopped pecans over the top. Refrigerate 1 hour before cutting to serve.
So whether you are diabetic or will be entertaining diabetics, try one of these easy, delicious recipes and enjoy dessert without feeling guilty or sabatoging your diet. Happy Holiday!
By: Linda Carol Wilson
Wonderful Pumpkin Bread Recipes Suitable For Diabetics Including Pumpkin Crescent Dinner Rolls
Those bright orange pumpkins currently dotting the fields or adding color to the farmer’s markets and grocery store aisles, are just chocked full of healthy nutrients for us to enjoy. Here are three bread recipes to help you enjoy the bounty. Two are quick bread recipes, Pumpkin-Walnut Bread and Pumpkin-Nut Bread. The third is a new twist on crescent rolls that is quite tasty, Pumpkin Crescent Dinner Rolls.
PUMPKIN NUT BREAD
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
1/2 cup fat-free milk
2 eggs or 1/2 cup egg substitute
1/4 cup butter, softened
1 cup chopped hickory nuts or pecans
Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In mixing bowl, combine pumpkin, Equal, milk and eggs. Add dry ingredients and butter. Mix only until flour is moistened. Stir in nuts. Bake in a well greased 9x5x3-inch loaf pan or 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan then remove and place on a wire rack to cool.
PUMPKIN WALNUT BREAD
3 1/2 cups sifted flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 1/2 cups Splenda
1/2 cup sugar
1 cup canola oil
4 eggs
2/3 cups water
1 cup chopped walnuts
2 cups canned pumpkin
Preheat oven to 350 degrees
Sift all dry ingredients into a large mixing bowl. Add remaining ingredients and beat until smooth. Spray three 4 x 8-inch loaf pans with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.
PUMPKIN CRESCENT DINNER ROLLS
2 tsp active dry yeast
1 1/2 cups warm water (110 to 115 degrees)
1 1/4 cups cooked (or canned) pumpkin
1/2 cup butter
1/3 cup Splenda
2 eggs
2 tsp salt
2 1/2 cups whole wheat flour
4 1/2 to 5 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm water. Add the pumpkin, butter, Splenda, eggs, salt, and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Stir in enoughall-purpose flour to make a soft dough. Turn dough onto a lightly floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in bulk, about one hour.
Punch down dough. Turn onto a lightly floured board, divide into 3 equal portions. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down, 2-inches apart, on greased baking sheets. Curve to for crescent shapes. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12 to 15 minutes. Remove to wire racks to cool.
Yield: 36 crescents. Per crescent: 134 calories, 23 g carbs, 4 g protein
Enjoy!
By: Linda Carol Wilson
5 Delicious Recipes From the Diabetic Cookbook
Being diabetic can be difficult, especially when it comes to eating the right foods. Here are 5 random recipes that a diabetic can enjoy as well as anyone else who is hungry.
BEEF STEW
1 lb. lean beef, cubed
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. oregano
1/8 tsp. allspice
1 beef bouillon cube
2 c. boiling water
1 c. canned tomatoes
4 med. potatoes, cubed
3 med. carrots, sliced
3 sm. onions, quartered
1 (10 oz.) pkg. frozen peas
1 1/2 tbsp. lemon juice
2 c. cooked shrimp, peeled and deveined
1 tbsp. cornstarch
Combine all ingredients except shrimp and cornstarch. Bring to a boil and add shrimp. Stir in cornstarch to thicken. NOTE: Serve over rice or noodles (count as bread exchange). 10 servings. Amount 2 ounces. Exchange: 2 low-fat meat, 1 vegetable.
MACARONI AND CHEESE
1 1/2 c. skim milk
1 1/2 tbsp. all purpose flour
1 1/2 tbsp. reduce calorie margarine
1/2 tsp. salt
3/4 c. grated low-fat American cheese
2 c. macaroni, cooked and drained
1/4 c. bread crumbs
Combine milk, flour, margarine, and salt to make a white sauce. Return sauce to low heat. Add grated cheese, stirring constantly. Cook until cheese has melted and sauce boils. Remove from heat. Alternate layers of macaroni and cheese sauce in non-stick baking dish; cover with bread crumbs. Bake at 375 degrees until mixture bubble and crumbs brown. 6 servings. Amount 1/2 cup. Exchange: 1 bread, 1 medium-fat meat.
BAR-B-QUE CHICKEN
Chicken, boiled, skinned, boned, & chopped
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
Sweetener to taste
1/4 c. vinegar
SUGARLESS CAKE
1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts, spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes.
CHOCOLATE CHIP COOKIES
1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips
Cream together margarine and fructose, beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies.
I hope you enjoy these delicious recipes.
By: John Woellner
Two Sweet Potato Casseroles Both Suitable For Diabetics
There is no need for diabetics to avoid sweet potato casserole if it is one of their favorite dishes. Below are two different recipes for Sweet Potato Casserole that are diabetic friendly. While they are not completely sugar-free they are fine for diabetics when eaten as part of a balanced meal that includes a good protein meat. Turkey, chicken, ham, etc. are all perfect with these casseroles. Remember, diabetics can enjoy good food too!
SWEET POTATO CASSEROLE #2
4 med sweet potatoes
3/4 cup Splenda granular
1/2 cup milk
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp vanilla extract
1 large or extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tbsp butter, melted
1 cup panko (Japanese bread crumbs)
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp sugar-free maple-flavored syrup
Preheat oven to 375 degrees. Lightly grease a 13x9x2-inch baking dish or pan. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to the touch; peel and mash. Reduce oven temperature to 350 degrees. Combine sweet potatoes, Splenda, milk, orange rind, orange juice, vanilla, egg, flour, and the 3 tablespoons butter in a large mixing bowl. Beat at medium speed of electric mixer until smooth. Spoon into the prepared baking dish. Combine the panko crumbs, pecans, butter, and syrup together and sprinkle over the top of the casserole. Bake 1 hour or until thoroughly heated through.
SWEET POTATO CASSEROLE
1 cup Splenda
3 cups cooked, mashed sweet potatoes
1/4 tsp salt
2 beaten eggs or 1/2 cup egg substitute
1 stick melted butter
1/2 cup low-fat milk
1 tsp vanilla extract
Combine all ingredients and mix well. Pour into a shallow 8″x8″ baking dish that has been sprayed with cooking spray.
TOPPING:
1/3 butter, melted
1/3 cup flour
1/2 cup brown sugar
1/2 cup Splenda
1 cup chopped pecans
Mix sugar and Splenda together. Add flour and pecans to sugar mixture. Pour melted butter into mixture and stir to blend. Sprinkle evenly over sweet potatoes. Bake at 350 degrees for 30-35 minutes.
NOTE: This recipe uses some sugar in the topping. Remember this when incorporating into your diet or replace brown sugar with 1/4 cup of Splenda’s brown sugar substitution.
ENJOY!
By: Linda Carol Wilson
Old-Fashion Recipes For Ham Loaf and Norwegian Meat Loaf Both Suitable For Diabetics
This is a couple of economical recipes that will enable you to feed your family a “meatloaf” that is different without breaking the bank, so to speak. If you prefer pork over beef, try this ham loaf. For a different take on the traditional meatloaf, try the Norwegian meat loaf.
NORWEGIAN MEAT LOAF
1/2 lb ground beef
5 cups seasoned mashed potatoes
1/2 cup minced onion
2 eggs, slightly beaten
2 tbsp flour
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg
1/2 cup shredded pasteurized process cheese
Preheat oven to 350 degrees. Line an 8-inch loaf pan with foil extending about 1/2 inch above sides. In medium bowl, combine ground beef, 2 cups of the potatoes, onion, eggs, flour, dill, salt, pepper, and nutmeg. Press mixture into loaf pan. Cover with foil and bake for 1 hour. Remove from oven and let stand 10 minutes. Increase oven temperature to 400 degrees. Carefully remove meatloaf by lifting foil from pan. Peel off foil and transfer with spatula to an oven proof serving platter. In medium bowl, combine remaining potatoes with cheese. Spread on top and sides of loaf. Return to oven and bake 20 minutes or until potatoes are lightly browned. Makes 4 servings.
HAM LOAF
1 1/2 lbs ground ham
1/2 cup bread crumbs
1/2 cup quick oats
2 eggs, beaten
3 tbsp chopped onion
2 tbsp parsley flakes
1/2 cup dark brown sugar
Combine ham, bread crumbs, oats, eggs, onion, parsley in a large mixing bowl. Mix well and shape into a loaf shape. Sprinkle the sugar over top of loaf. Place loaf in a very lightly greased and floured baking dish. Bake at 350 degrees for 60 to 70 minutes.
Enjoy!
By: Linda Carol Wilson
Quick Weight Loss Pills in Low Price
Getting slim is not always easy to do especially for people who are naturally fat. There are people who are born with a fat gene which makes them so easy to collect fat in their body. Therefore, for those people, getting slim can be very frustrating and such a hard work. There are many slimming methods to choose from out there and one of them is through taking quick weight loss pills. What people who want to be slim need to make sure first that the pills are safe enough for them to consume by learning what the pills are made out of.
There are many companies the produce these pills and claim that they have the quickest weight loss pill among other slimming pills out on the market produced by other companies. A quick result from taking slimming pills should also be accompanied by taking supporting programs such as doing some sport or activity to help reduce the fat in the body.
Normally these slimming or weight loss diet pills work naturally by letting the pills consumer not feel so hungry. So, good slimming pills should work with the body metabolism by allowing it to feel full or not hungry.