Recipe of the Week - March 21, 2011

Citrus Brussels Sprouts
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)

Makes: 4 servings
 Prep: 15 minutes

Cook: 14 minutes

Nutrition Facts:  Amount Per Serving:  Calories 50, Total Fat (g) 0, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 172, Carbohydrate (g) 11, Fiber (g) 3, Protein (g) 2

Ingredients:

2 cups fresh Brussels sprouts or one 10-ounce package frozen Brussels sprouts, thawed
3 medium carrots, quartered lengthwise and cut into 1-inch pieces
1/3 cup orange juice
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional)

Directions:

1.  Halve Brussels sprouts.  In a covered large saucepan, cook Brussels sprouts and carrots in a small amount of boiling water for 10 to 12 minutes or until vegetables are crisp-tender.  Drain in colander.

2.  In the same saucepan combine orange juice, cornstarch, salt, and if desired, nutmeg.  Add Brussels sprouts and carrots.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.

Worth the Money!

Just wanted to share the name of two publications that you may find helpful in your new way of eating:

George Stella's Livin/ Low Carb  and Eating Stella Style, Low-Carb recipes for Healthy Living

"George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style - eating fresh, natural foods prepared with minimum effort for maximum taste.  He shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie.  He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track."

Both publications are published by Simon & Schuster Publishers and available at your local bookstores.  The suggested retail price is $17.95 each - but you will find them invaluable when it comes to making healthy, tasty, flexible recipes!!!

Recipe of the Week - March 14, 2011

Ginger-Sesame Slaw
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)

Makes: 6 servings
Prep: 25 minutes
Cook: Start to Finish - 25 minutes

Nutrition Facts:  Amount Per Serving:  Calories 71, Total Fat (g) 4, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 106, Carbohydrate (g) 9, Fiber (g) 2, Protein (g) 2

Ingredients:

4 cups thinly bias-sliced bok choy
2 cups carrot ribbons (scrape the length of carrot with a vegetable peeler)
1 daikon radish (8 ounces), shredded, or 1 cup sliced radishes
1 Tablespoon finely chopped pickled ginger or 2 teaspoons grated fresh ginger
1/4 to 1/2 cup bottled Oriental sesame salad dressing

Directions:

In a large bowl, stir together the bok choy, carrot, radish and ginger.  Add enough dressing to moisten.  Serve immediately or cover and chill up to 1 hour.

Recipe of the Week - March 7, 2011

Chicken in Red Wine
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)

Makes: 4 servings
Prep: 25 minutes
Cook: Slow-cook for 3 1/2 - 4 hours, plus 10 minutes on HIGH, 7 - 8 hours, plus 10 minutes on LOW

Nutrition Facts:  Amount Per Serving:  Calories 231, Total Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 103, Sodium (mg) 429, Carbohydrate (g) 11, Fiber (g) 2, Protein (g) 30

Ingredients:

8 ounces mushrooms, halved
16 pearl onions (1 1/3 cups), peeled
1/2 cup chicken broth
1/4 cup dry red wine
2 Tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion) (about 2 pounds total), skinned
1/4 cup chicken broth
2 Tablespoons all-purpose flour
snipped fresh parsley (optional)

 Directions:

1.  In a 3 1/2 - or 4-quart slow cooker place mushrooms and onions.  Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf.  Add chicken legs.

2.  Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.  Transfer chicken to a serving platter; keep warm.

3.   For sauce, transfer vegetables and cooking liquid to a medium saucepan.  Combine the 1/4 cup broth and the flour; stir into mixture in saucepan.  Cook and stir until thickened and bubbly; cook and stir 1 minute more.  Discard bay leaf.  Spoon some of the sauce over chicken; pass remaining sauce.  If desired, sprinkle with parsley.