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Recipes
Indian Fry Bread with Wojapi (Woe-Shay-Pay)
By Nitaj3
Wojapi Put berries in a medium saucepan
- Wojapi
- 2 cups berries, fresh or frozen (blueberries, blackberries, strawberries, chokecherries, etc.)
- 1 1/2 cup water, save 1/4 cup for mixing with cornstarch
- 1/4 – 1/2 cup sugar granular, to taste – Splenda works well also
- 2 tbsp cornstarch
- Fry Bread
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups warm water
- Oil, for frying
Chicken Parmesan Bake
By Nitaj3
In bottom of casserole dish pour in olive oil, minced garlic and red pepper flakes
- chicken breasts (however many you want/need)
- olive oil (just one dollop)
- minced garlic (a smattering…a little more than a smattering if you really like garlic)
- red pepper flakes (leave these out if you don’t like any heat)
- marinara sauce (probably won’t need more than one jar unless you are a marinara fiend)
- Parmesan cheese
- mozzarella cheese (you will need twice as much mozzarella as Parmesan)
- croutons (we used Italian-seasoned)
Green Beans Provencal
By Nitaj3
Prepare an ice-water bath by filling a large bowl with ice and water Bring a large pot of salted water to a roll...
- Salt
- 1 1/2 pounds haricots verts, ends trimmed
- 1 tablespoon olive oil
- 1 clove garlic, very finely chopped
- 2 tomatoes, diced
- 15 kalamata olives, pitted and halved
- 2 tablespoons freshly chopped basil leaves
- 1 tablespoon red wine vinegar
- Freshly ground black pepper
Grilled Salmon w/ Cucumber Relish (Splenda)
By Nitaj3
1. COMBINE all ingredients except salmon in a medium size bowl
- INGREDIENTS
- 2 cups chopped cucumber
- 1/4 cup finely chopped red onion
- 1/4 cup diced tomato
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 3 tablespoons SPLENDA® ESSENTIALS™ No Calorie Sweetener with Fiber, Granulated
- 4 (6 ounce) salmon fillets (grilled to desired doneness)
Quick Quiche
By Nitaj3
Saute onion and green pepper
- Quick Quiche
- Metric Ingredient Imperial
- 8 eggs 8
- 16 ritz crackers, crushed 16
- 1 tin mushrooms, drained 1
- 1 onion, chopped 1
- 1 green pepper, chopped 1
- 227 g cheddar cheese, grated 8 oz
Southwestern Chicken Salad (diabetic friendly)
By Nitaj3
Instructions 1.In a large bowl, combine all the ingredients; mix well
- 6 plum tomatoes, chopped
- 2 cups cooked, chunked boneless, skinless chicken breast (12 ounces)
- 1/2 red onion, chopped
- 2 jalapeno peppers, seeded and minced
- 2 cloves garlic, minced
- 3 tablespoons lime juice
- 2 tablespoons finely chopped fresh cilantro
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Mexican Rice
By Nitaj3
In 2 qt saucepan over med
- 1 C rice
- 1 small onion, finely diced
- 1 clove garlic, " "
- 1/2 can tomatoes
- 1 1/2 C chicken broth
- 1 C frozen peas, defrosted
- 1 lg. carrot, finely diced & cooked
Asian Meatball Sandwiches w/ Hoisin Mayonnaise
By Nitaj3
Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl
- 1 slice white sandwich bread
- 1 1/2 tablespoons milk
- 1 teaspoon soy sauce
- 5 scallions, white and green parts separated
- 1 1/4 pounds ground pork
- 3 large cloves garlic, finely grated
- 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
- 1/3 cup water chestnuts, drained, rinsed and chopped
- 1 large egg, lightly beaten
- 1/3 cup chopped fresh cilantro
- 1 1/2 teaspoons toasted sesame oil
- Kosher salt and freshly ground pepper
- 1/2 cup hoisin sauce
- 1/4 cup mayonnaise
- 2 1/2 tablespoons fresh lime juice
- 3 to 4 teaspoons Asian chili-garlic sauce
- Peanut or vegetable oil, for frying
- 1 cup bean sprouts
- 4 7-inch-long pieces baguette, split open
Ham and Potato Toss
By Nitaj3
In a large skillet; heat butter and olive oil over medium heat
- Metric Ingredient Imperial
- 15 ml butter 1 tbsp
- 15 ml vegetable oil 1 tbsp
- 3 red potatoes, peeled & diced 3
- 25 ml dijon mustard 2 tbsp
- 50 ml water 1/4 cup
- 3 onions, thinly sliced 3
- 500 g cooked ham, cubed 1 lb
- 25 ml parsley, chopped 2 tbsp
- salt & pepper to taste -
Breakfast Biscuit Cups
By Nitaj3
Directions •In a large skillet, cook sausage over medium heat until no longer pink; drain
- 1/3 pound bulk pork sausage
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon pepper, divided
- 3/4 cup plus 1 tablespoon 2% milk, divided
- 1/2 cup frozen cubed hash brown potatoes, thawed
- 1 tablespoon butter
- 2 eggs
- 1/8 teaspoon garlic salt
- 1 can (16.3 ounces) large refrigerated flaky biscuits
- 1/2 cup shredded Colby-Monterey Jack cheese