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.

Recipe of the Week - 02/28/11

Lemony Flounder with Roasted Zucchini

(www.familycircle.com)

Makes: 4 servings
Prep: 15 minutes
Cook: 14 minutes
Roast: at 450 degrees F for 20 minutes

Nutrition Facts:  Servings Per Recipe 4 servings, Calories188, Total Fat (g)2, Cholesterol (mg)54, Sodium (mg)311,  Carbohydrate (g)14, Fiber (g)3, Protein (g)24

Ingredients:
 
4 small zucchini (about 1-1/2 pounds), cut lengthwise into 1/4-inch-thick slices
Zest and juice of 1 lemon
4 tablespoons chopped fresh parsley
1-1/2 teaspoons dried oregano
1 medium-size onion, chopped
2 cloves garlic, chopped
1/2 cup white wine or water
1-1/3 cups low-sodium vegetable broth
2 fillets (about 1 pound) flounder cut in half
1 cup orzo, prepared according to package directions (optional)

1. Cover 2 large baking sheets with nonstick foil and place in oven. Heat oven to 450 degrees F.

2. Carefully spread zucchini slices in a single layer on prepared baking sheets. Drizzle with 2 tablespoons lemon juice and sprinkle with 1 tablespoon of the parsley and 1/2 teaspoon of the oregano. Roast at 450 degrees F for 20 minutes or until tender, flipping slices halfway through.

3. Heat a large nonstick skillet over medium heat. Add onion, remaining 3 tablespoons parsley and remaining 1 teaspoon oregano to skillet and spritz with nonstick cooking spray. Cover and cook for 5 minutes or until softened. Uncover and add lemon zest and garlic to skillet; cook 1 minute.

4. Pour wine or water, vegetable broth and remaining lemon juice (about 2 tablespoons) into skillet. Bring to a simmer over medium heat. Add fish to skillet and cook, covered, for 5 to 8 minutes, until opaque, carefully flipping halfway through.

5. Remove fish from skillet and pour some of the poaching liquid over orzo (if using). Serve orzo with fish and zucchini.

Recipe of the Week - 02/21/11

Shrimp Stir-fry
(www.familycircle.com)

Makes: 6 servings
Prep: 10 minutes
Cook: in slow-cooker for 1-3/4 hours on HIGH, 3-1/2 hours on LOW

Nutrition Facts:  Servings Per Recipe: 6 servings, Calories 277, Total Fat (g)3, Saturated Fat (g)1, Cholesterol (mg)115,  Sodium (mg)349,  Carbohydrate (g)42, Fiber (g)6, Protein (g)21

Ingredients:
 
1 pound carrots, peeled and cut diagonally into 1/2-inch slices
1 medium-size sweet red pepper, seeded and cut into 1/2-inch slices
3/4 cup low-sodium chicken broth
1/4 cup low-sodium teriyaki sauce
2 tablespoons cornstarch
1 tablespoon oyster sauce
2 teaspoons sugar
1 pound shrimp, peeled and deveined
8 ounces snow peas, trimmed
1 can (8 ounces) bamboo shoots
Sliced scallions (optional)
3 cups cooked brown rice

1. Place carrots and red pepper slices in a 5- to 6-quart slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on HIGH for 13/4 hours or LOW for 31/2 hours.

2. Stir shrimp, snow peas and bamboo shoots (drained) into the slow cooker for the final 20 minutes of cook time. Sprinkle with scallions and serve with brown rice.

Recipe of the Week - 02/14/11

Easy Salmon and Bok Choy

(www.familycircle.com)

Makes: 4 servings
Prep: 10 minutes
Cook: in slow-cooker for 1 hour on HIGH or 2 hours on LOW

Nutrition Facts:  Servings Per Recipe:  4 servings, Calories312, Total Fat (g)12, Saturated Fat (g)2,  Cholesterol (mg)94, Sodium (mg)515,  Carbohydrate (g)14, Fiber (g)3,  Protein (g)38

Ingredients:

1-1/2 pounds salmon, patted dry
3 tablespoons finely chopped fresh ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons low-sodium soy sauce
1 medium-size head bok choy, trimmed and cut into 1-inch pieces, stems and leaves separated (4 cups each)
1 teaspoon hoisin sauce
1/4 cup thinly sliced scallions

1. Coat a 5- to 6-quart slow-cooker bowl with nonstick cooking spray and arrange salmon in it, tucking the thin end of fillets underneath. Sprinkle ginger and garlic over salmon.

2. In a medium-size saucepan, bring broth, vinegar, sugar and soy sauce to a boil over high heat. Pour liquid around salmon, not over, and cook on HIGH for 1 hour or LOW for 2 hours.

3. Stir the bok choy stems into slow cooker for last 30 minutes of cooking time on HIGH or the last hour of cooking time on LOW. Add leaves to the slow cooker for final 10 minutes of cooking time on HIGH or final 30 minutes of cooking time on LOW.

4. Carefully remove salmon from slow cooker with a wide spatula; set aside and keep warm. Stir hoisin into liquid. Sprinkle salmon with scallions and serve with bok choy and liquid.

Note: While this dish can be cooked on HIGH, the color will be more vibrant and the flavor more delicate if cooked on LOW.

Recipe of the Week - 02/07/11

Chicken and Corn Chili
(www.familycircle.com)

Makes: 6 servings
Prep: 10 minutes
Cook: Slow-cook for 4 hours on HIGH, 6 hours on LOW

Nutrition Facts:  Servings Per Recipe:   6 servings
Amount Per Serving:  Calories 287, Total Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 45, Sodium (mg) 736, Carbohydrate (g) 38, Fiber (g) 9, Protein (g) 27

Ingredients:

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeno chile, seeded and chopped
1-3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1-1/2 cups frozen corn, thawed
2 cans (15 ounces each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack cheese

Directions:

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.