Time to get another week started. Today's recipes to help you start off your work week include Creamy Broccoli Soup and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!
STRAWBERRY CREAM CHEESE BANANA BROWNIES
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. At the time, it had a points value of 5 per serving. (Yield: 20 servings.)
Ingredients
12 med. strawberries
2 beaten eggs
1/3 c. water
1 (8 oz.) soft strawberry cream cheese
1 1/2 c. sifted powdered sugar
1 ripe med. banana
1 (20 1/2 oz.) walnut brownie mix
1/4 c. oil
Directions
Remove stems from clean berries. Mash with banana and set aside. In large bowl, mix eggs, brownie mix, water and oil until moistened. Add berries and banana mixture. Pour into lightly greased 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes or until brownies spring back when lightly touched. Cool. Beat cream cheese and powdered sugar until smooth. Frosting will be soft. Spread on brownies. Store covered in refrigerator.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
QUESADILLAS
Recipe Yield: Yield: 8 servings (2 wedges)
Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking
View this online at https://diabeticgourmet.com/diabetic-recipe/quesadillas
Ingredients
1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip
Directions
In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
Spray a medium skillet with nonstick cooking spray and place over medium heat.
When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
When the cheese begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both sides, about 1 minute.
Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.
Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g
Diabetic Exchanges: 1 Starch, 1 Fat
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”
Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.
To view this online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
CREAMY BROCCOLI SOUP
This is from The Mayo Clinic Diet.
Serves 6; Serving size: 1 1/3 cup.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt-free lemon-pepper seasoning
32 ounces low-sodium vegetable broth
6 cups frozen broccoli, chopped
6 tablespoons plain, fat-free Greek yogurt
Instructions
Heat oil in a 3-quart saucepan over medium to high heat.
Add onion and cook for about 4 minutes, until soft and translucent.
Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.
Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.
Remove soup from the heat. Puree in batches in a blender until smooth.
Top each serving with a tablespoon of yogurt.
Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g
BEST MAC AND CHEESE
This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”
For 6 people; Ready in 20 min.
To view this online, click here.
Ingredients
1 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/4 cup(s) skim milk
1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar
3 tablespoon(s) grated Parmesan cheese
1 teaspoon(s) low sodium Worcestershire sauce
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) pepper
1/8 teaspoon(s) hot sauce
4 cup(s) cooked elbow macaroni
Directions
Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
