Author Archives: creativecook

Sassy Green Beans (Diabetic and Low Carb.)

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SASSY GREEN BEANS
Low-carb – diabetic

3/4 pound Whole, fresh green beans
6 Tablespoons Tomato juice
6 Tablespoons Water
2 Tablespoons Onion, chopped
1 teaspoon Oregano
1/2 teaspoon Basil
1/2 teaspoon Garlic powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Romano or parmesan cheese, grated

Wash and cut green beans into 1-inch pieces.

In a saucepan, combine the beans, tomato juice, water, onion oregano, basil, garlic powder, salt, and pepper.

Cover, reduce heat, and simmer for 5 minutes.

Uncover and cook until green beans are tender.

Sprinkle with Romano cheese.

Yield: 3 to 4 servings

Nutritional information per serving:
5.7 grams of carbohydrates
2.4 grams of protein

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Oven Potato Chips – healthy and inexpensive

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HOW TO MAKE OVEN POTATO CHIPS

Step 1
Select how many servings you want.

*A serving size is 1 medium potato equaling 110 calories.

Step 2
Preheat oven to 450 degrees.

Step 3
Wash potato(s) in warm water, dry.

Step 4
Slice potato starting at one end and working your way across to the other side. You will want to make these as thin as you can. Using a food processor slicing feature also works really well.

Step 5
Spray non-fat cooking spray onto baking sheet. Spread potato slices forming a single layer. If you have remaining potatoes that do not fit on the first layer you may place a second row, by placing potatoes at the intersection points of the bottom row.

Step 6
Spray the tops of potatoes with non-fat cooking spray. Sprinkle salt on top.

Step 7
Place baking sheet in oven.
Allow to bake for 10-15 minutes. Then using a flipper, turn over your potatoes to cook the other side. “Do not worry if the potatoes do not sit in a neat layer. Just spread them out as evenly as possible.? Return to the oven for approximately 10 to 15 minutes longer or until potatoes turn golden brown and or reach your level of crispiness.

Step 8
Remove from oven.
Allow them to stand for a 2-3 minutes. And enjoy.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

Fruit and Nut Clusters

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1 cup Vanilla or white chips or chips of your choice
1/3 cup Dried cranberries or dried fruit of your choice
1/3 cup Salted whole cashews

In a microwave-safe bowl, melt chips; stir until smooth.  Stir in cranberries and cashews.  Drop by tablespoonfuls onto waxed paper-lined baking sheet.  Refrigerate until firm.  Store in an airtight container.

Yield:  1 dozen

Nutrition facts:
1 cluster equals 113 calories, 7g fat (3g saturated) 2mg cholesterol, 41mg sodium; 12g carbohydrate, trace fiber, 2g protein.
Diabetic exchanges: 1 1/2 fat, 1/2 starch

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

Spinach in Tomato Tulips for 3 or 6 servings

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SPINACH SALAD IN TOMATO TULIPS
DRESSING
Serves 3             Serves 6
1 Tbl. 2 Tbls Tarragon vinegar
1 Tbl. 2 Tbls. Oil
1/2 tsp. 1 tsp. Dill weed
Scant 1/2 tsp. 3/4 tsp. Salt
1/8 tsp. 1/4 tsp. Garlic powder
1/8 tsp. 1/4 tsp. Dry mustard
Smidgeon Dash Pepper

SALAD
Serves 3             Serves 6
3/4 cup 1 1/2 cups Cooked rice (see below for directions)
5 oz. 10 oz. pkg. Frozen chopped spinach, thawed, *squeezed to drain
1/2 cup 1 cup Chopped tomato
1/4 cup 1/2 cup Sliced green onion
1/4 cup 1/2 cup Sliced celery
3 large 6 large Round tomatoes cut into tulip shape**
1 Tbl. 2 Tbls. Sunflower nuts (seeds)
Ricer

In a small bowl, combine dressing ingredients; mix well. In medium bowl, combine cooked rice, spinach, tomato, green onions and celery; mix well.  Pour dressing over salad; toss well.

Refrigerate 1 hour to blend flavors.  Spoon about 2/3 cup salad mixture into each tomato tulip.  Sprinkle with sunflower nuts.

Yield: 3 or 6 servings

* Use a ricer to remove the liquid from the spinach.
** To prepare tomato tulips, hollow out stem portion at center of each tomato.  Make 6 cuts from center of each tomato to outside, making sure not to cut through bottom skin.

PERFECT COOKED RICE
1 cup Long grain rice
3 cups Water
1 tsp. Salt
1 Tbl. Oil or butter

Bring all to boil.  Cover and simmer until moisture is gone ? 10 to 15 minutes (14 minutes is typically recommended).

Do not rinse enriched rice, as you will wash off the nutrients that have been added.  If it is not ?enriched? rice, you can wash it.  Some wild rice is recommended to be washed before using.  (Remember, wild rice is a grass and not true rice.)

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Do Not Discard Leftover Sauces and Toppings

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Don't discard left over sauces and toppings.  They are often just enough to make a dish special and tasty.

Use leftover pizza sauce and peppreroni with shredded cheese to make individual pizzas on pita bread, tortillas or English muffins.

Use leftover fruit preserves for toppings or fillings in cakes.

Left over wine, use red wines in beef gravy or marinades, white wine in white sauces or fondu.

Chocolate sauce, mix with mascarpone cheese and serve as a dessert dip with fruit or vanilla wafer cookies.

Chocolate syrup, mix with milk for chocolate milk, add to chocolate cake or muffins, drizzle on pancakes while they are in the pan before turning for frying on the other side.

Strawberry sauce, put on pudding or custard.

Fruit yogurt, use as a fruit dip.

Flat (no fizz) 7-Up or 50-50 type soda – save for rinsing fruit (apples, bananas, pears) to keep them from turning brown.  The soda can be frozen between uses.

Fruit sauces or pie fillings – puree pie fillings and use as the liquid in making a cake, eliminating or substituting for the milk or water in the cake – same with fruit sauces.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

Pumpkin Dip

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Beat 8 ounces light cream cheese and 1 cup pumpkin until smooth; add 1/4 cup sugar and 2 teaspoons pumpkin pie spice, and server as a dip for fruit and cookies or as a spread for toasted bagels.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Packing Peanuts Reused

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Put the “plastic peanuts” used for shipping packing in the bottom of your flower pots.  They're light weight but still allow for drainage.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

Saturday Night Special

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SATURDAY NIGHT SPECIAL

1 lb. Ground beef
8 oz. Pork and beans
2 cups Canned whole tomatoes, drained, cut into pieces ? remove cores (or use more if desired)
1 tsp. Salt
1 large Onion, thinly sliced
2 slices Bacon (raw), cut into pieces
1/4 cup Brown sugar

Brown meat in hot skillet.  Add pork and beans, tomatoes and salt. 

Pour half of the mixture into ungreased 7″ x 11″ baking dish; add layer of onion and cover with remaining beef mixture. 

Top with pieces of bacon; sprinkle top with brown sugar. 

Bake at 350 degrees for 1 hour, uncovered.

Yield: 8 servings

This has been a family favorite for many years.  I serve it with baked potatoes.  This freezes well for future use if doubled or made ahead to serve later without doubling.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Berry-Poppy Seed Salad simple for kids to make for the holidays

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BERRY-POPPY SEED SALAD

2 SERVINGS 4 SERVINGS
4 1/2 tsp. 3 Tbl. Vegetable (salad) oil
4 1/2 tsp. 3 Tbl Honey
1 1/2 tsp. 1 Tbl. Vinegar
1/2 tsp. 1 tsp. Poppy seed
1/4 tsp. 1/2 tsp. Prepared mustard

2 cups 4 cups Torn Bibb or Boston lettuce
1 cup 2 cups *Sliced strawberries or strawberries and blueberries
1/2 small 1 small Onion, thinly sliced and separated into rings

For dressing, in a small bowl combine salad oil, honey, vinegar, poppy seed, and mustard.  Mix well

In a large salad bowl, combine lettuce, berries and onion.  Toss with dressing.

*When strawberries aren't available, refreshing green kiwi fruit is a delightful substitute in this salad.  For 2 cups, peel and slice 4 kiwi fruit.

Yield: 2 or 4 servings

Nutritional information per serving:

Calories: 188
Protein: 1g
Carbohydrates: 24g
Fat: 11g
Cholesterol: 0mg
Sodium: 12mg
Potassium: 316mg

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

Print Recipe
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