~~ Spring Rolls ~~

Ingredients:

• 3 cups Coleslaw mix (You can use cabbage and carrots instead, but you have to shred them first)
• 2 tbsp. chopped Scallions
• 3 cloves of chopped Garlic
• 2 tbsp. rice wine vinegar (or white vinegar)
• 2 tbs light soy sauce
• Salt and pepper to taste
• 1 tbsp. Sesame oil
• 2 tbsp. Canola oil
• Spring roll wrappers
• 1 package Vermicelli noodles (Optional – cooked according to package directions)
• 1 cup bamboo shoots (Optional)
• ½ lb. Shrimp or crabmeat (optional)
•  ½ lb. Ground pork (optional)  (You can also use sweet or hot Italian sausage)

Directions:

• In a large skillet or wok over medium-high heat, add the oil, then add the garlic, and scallions, and cook, stirring often, for 30 to 40 seconds. 
• Add the coleslaw mix and season with salt and pepper. 
• Sauté, stirring often until the vegetables start to soften (if you want to add the shrimp or pork, do it now), 3 minutes. 
• Increase the heat to high, then add the vinegar, soy sauce and sesame oil, stir for 1 more minute until the vegetables are crisp-tender.
• Drain out the oil and then spread the vegetables on a rimmed baking sheet and let them cool to room temperature for about 10 minutes. Pat up any of the oil left on them, .
• Place the wrapper on a cutting board and place the wrapper diagonally like a diamond and add 2 tablespoons of the filling onto the bottom third of the wrapper. 
• Fold the bottom of the wrapper over the filling and start rolling the wrapper toward the top of the wrapper. When you are equal to the two sides of the wrapper fold them over kind of like the back of an envelope
• Wet the tips of the wrapper with water and fold over. Place the spring roll on a parchment-lined sheet tray.
• In a deep fryer, fry the spring rolls, turning occasionally, until golden brown and crisp, 1½ to 2 minutes. Remove using a slotted spoon and transfer to a wire rack to cool. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• You can freeze the cooked Spring Rolls.

Dipping sauce: Use Duck sauce, Sweet & Sour sauce, or Soy sauce.

Nutritional Information:

Calories 131, Fat 3g, Carbs 22g, Fiber 1g, Sugar 1g, and Protein 2g

~~ Crab Rangoon ~~

Ingredients:

• 5 ounces can of crab meat drained (can be substituted with fresh or packaged crab or with picked lobster)
• 4 ounces cream cheese softened
• 2 chopped green onion (Scallion)
• 1 chopped garlic clove 
• 1 tsp Worcestershire sauce
• Wonton wrappers
• Canola oil for frying
• 2 tbs. of diced Pineapple (Optional)
• 2 tbs. of diced Mango (Optional)

Variations:

Buffalo Chicken Rangoon:

In place of the crab meat try…

• 1 boneless chicken breast, fully cooked and shredded
• 1/2 cup buffalo sauce (not hot sauce)

Shrimp Rangoon:

• 1  5 oz can of baby shrimp, rinsed

Vegetarian Rangoon:

• Leave out the crab meat and use just the pineapple and mango.

Directions:

• In a small bowl, gently combine the softened cream cheese, crab meat, scallion, garlic, and Worcestershire sauce. You can add either or both (Use 1 tbs. of each instead of 2 tbs.) the diced pineapple or mango to the filling for a sweeter Rangoon.
• Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle with water and fold inward. Continue until all of your filling is used up.
• Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
• You can freeze the cooked Crab Rangoon.

Dipping sauce: Use Duck sauce or Sweet & Sour sauce

Nutritional Information:

Calories: 71, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 97mg, Potassium: 37mg, Vitamin A: 90IU, Vitamin C: 0.4mg, Calcium: 17mg, Iron: 0.3mg

~~Slow Cooker BBQ Ribs~~

Slow Cooker BBQ Ribs - BBQ Sauce & Wine

Ingredients:

• 3 lbs. country ribs
• 1 c barbecue sauce
• 1 c wine (I'm going to try it with a cup of Bourbon some day.)
• 1 c chopped onions
• 1 Tbsp. chopped garlic
• 1 Tbsp. brown sugar
• Hot sauce (Optional)

Directions:

• Place your ribs in your crock pot
• Mix the other ingredients and pour your mixture over your ribs
• Cover and cook on low for 8-10 hours (On high for 4 to 5 hours)* or until ribs are tender.

I like to add Yukon Gold potatoes to the ribs, they come out really nice.

* I use a mix of low and high settings. First I set the heat to high, when it starts to boil I turn it down to low heat. It cuts the cooking time down and stops the torture of having to smell the ribs all day.

~~ Quick Lobster (Chicken) Pot Pie ~~

Ingredients:

• 1 cup cooked lobster meat – substitute 2 skinless chicken breasts, cut up in to cubes for the lobster meat if you are making chicken pot pie.
• 1 cup frozen mixed vegetables, thawed
• 1 cup frozen diced potato, thawed
• ½ cups small whole onions, thawed
• 1 (10 ounce) can cream of celery soup (I used low sodium) – substitute a can of cream of chicken for chicken pot pie
• Frozen pie crust

Directions:

• Preheat oven to 400°F. 
• Place the French onion soup crock on the pie crust and cut out a circle the size of the bowl. 
• Mix the lobster and vegetables together and place in the pot pie bowl. 
• Mix the cream of celery soup together with 1/2 can of water (the soup can) and add the soup to the bowl, filling it to just below the top of bowl. 
• Cover the bowl with the pie crust and poke some holes in the top. Bake in the oven for 30 minutes or until top turns golden brown.

Total carbohydrates are around 14g (7g from the pie crust and 7g from the soup).

~~ Seafood in a Cream Sauce ~~

Ingredients:

• 1 medium chopped onion
• 1 Tbsp. minced garlic
• 4 Tbsp. fresh parsley, chopped
• 2 Tbsps. olive oil
• 1 tablespoon melted butter
• ½ lb. cocktail size shrimp
• ½ lb. picked lobster
• ½ lb. scallops
• ½ cup Half & Half
• ¼ lb. of chopped bacon
• ½ cup of coarsely grated Parmesan cheese
• 4 eggs
• 1 lb. fettuccine

Directions:

• Start cooking the fettuccine. 
• In frying pan pour the olive oil and add the butter, sauté the onions and garlic until the onions are transparent.
• While the onions and garlic are sautéing, in a bowl lightly whisk the Half & Half, Parmesan cheese and eggs.
• Add the seafood to the onions and garlic. In the frying pan over low heat add the Half & Half and eggs mixture, stir until warm (but do not let boil).
• Pour over the cooked fettuccine and toss together, sprinkle Parmesan cheese on top.

~ Shrimp ( Chicken ) Scampi II~~

Ingredients:

• 2 cups Medium shrimp ( 2 lbs. Diced Chicken )
• 1 Green Pepper
• 1 Medium Onion
• 1 tbs. Chopped Garlic
• 2 tbsp. Olive oil or butter
• 8 oz. White wine
• 1 oz. Lemon juice
• 1 lb. Linguine
• Parmesan cheese

Directions:

( Chicken - cook the diced chicken in a frying pan with 1 tbsp. of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. )

• Over low heat add the wine and lemon juice and reduce by half, put aside. 
• Cut up the pepper in to ¼ inch strips and cut up the onion also in to ¼ inch slices. 
• Sautee the peppers and onions in the olive oil or butter (If using un-cooked shrimp add them to the onions and peppers about half way through sautéing), add the reduced white wine and lemon juice, garlic, and shrimp when they are finished sautéing. 
• Let simmer for about 10 - 15 minutes. 
• Add the cooked linguine and stir. 
• Sprinkle with Parmesan cheese

~~ Shrimp ( Chicken ) Creole ~~

 Ingredients:

• 1 Medium size onion
• 2 Celery stalks
• 1 Green pepper
• 15 OZ Tomato sauce
• 2 Cups Medium shrimp ( 2 lbs Diced Chicken )
• 4 TBS Butter
• Salt
• Black pepper
• Sugar
• Tabasco sauce
• 2 Cups Cooked rice

Directions:

( Chicken - cook the diced chicken in a frying pan with 1 TSB of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. )

• Slice the onion and brown it in the butter. 
• Cut the celery into 1/4 inch pieces and cut the pepper into 1/4 strips. 
• Add the celery, pepper and tomato sauce to the onions and let simmer for 15 - 20 minutes. 
• Add the shrimp and season with salt, black pepper, sugar and Tabasco sauce to taste. 
• Simmer for an additional 5 minutes. 
• Serve over rice.

~~ Lobster Roll ~~

Ingredients:

~Buttered~

• 1 1/2 lbs. of picked lobster meat
• 1 packaged of hot dog rolls
• 2 sticks of butter
• 1 tbsp. of lemon juice
• 1/8 tsp Old Bays seasoning

Directions:

Melt the butter in a sauce pan, add the Old Bays and then stir in the lobster meat just enough to warm the meat (you don’t want to overcook it or the lobster meat will toughen up). Then add the lemon juice.

While you are warming the lobster meat to warm up, toast the hot dog rolls.

Fill the rolls with the buttered lobster meat and dribble the seasoned butter on the roll.

=================

~Maine Lobster Roll with Mayonnaise~

Ingredients:

• 1 1/2 lbs. of picked lobster meat
• 1 packaged of hot dog rolls
• 1/2 cup of chopped celery
• 4 tbsp. of mayonnaise (you might want more or less mayonnaise depending on your taste)
• 1 tbsp. of lemon juice
• 1/8 tsp. cayenne pepper
• 1/8 tsp .Old Bays seasoning

Directions:

While toasting the hot dog roll mix together all the other ingredients, then fill the rolls with the mixture. Serve cold.

~~ Mom’s Lobster Newburg Recipe ~~

 Ingredients:

• 2 cups – diced lobster meat
• 1/2 cup – whole milk
• 1 1/4 cups – light cream
• 3 tbsp -- butter
• 3 egg yokes
• 3/4 tbsp – flour
• 1/3 tsp – salt
• 1/4 tsp – Tabasco sauce
• Sherry to taste
• Pastry shells

Directions:

• Melt the butter in a 2 quart sauce pan, add the lobster, milk, and sherry and simmer for 3 minutes.
• Beat together the yokes, flour, salt, and Tabasco sauce, and add it to the lobster. 
• Stir in the cream and continue stirring for 5 minutes over low heat. 
• Serve in the pastry shells.

~~ Diana's Lobster Newberg ~~

 Ingredients:

• 2 cups chopped boiled lobster
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sweet paprika
• 1 cup heavy cream
• 3 egg yolks, slightly beaten
• 2 tablespoons dry sherry
• 6 puff pastry shells, baked, or toast points
• Salt to taste

Directions:

1. In top of a double boiler, melt butter add flour to make a roux, stirring until smooth and starting to turn brown.
2. Stir in sherry.
3. Stir in salt, nutmeg, and paprika.
4. In a bowl, beat the egg yolks. 
5. Slowly add the cream to beaten egg yolks, while stirring constantly. 
6. Add lobster to the sauce, stirring until mixture is thickened and the lobster is heated through, about 10 minutes. Don't overheat the sauce or the egg yolks will start to cook.
7. Serve lobster Newburg in pastry shells or over toast points.

Lobster Newburg recipe serves 6.

~~ Boiled Lobster ~~

 Ingredients:

• 2 Live Lobsters
• 2 to 4 Quarts of Water
• Butter, melted

Directions:

• Fill a large 6-quart with water about 2/3 full. 
• Bring to a boil, place the lobster head first into the boiling water. 
• Cover and reduce the heat to a simmer and simmer for about 12 minutes or until the lobsters turn bright red. 
• Serve with melted butter. 

The best parts are the claws, tail ( remove the intestinal vein ), uropod (The tail fins have meat in them but not the center tail fin (I'll you figure why.)) and the legs (You have to suck the leg to get the meat out.). My father like the green tomalley ( liver ) and the coral roe ( females only ).

~~ Clam Fritters ~~

 Ingredients:

• 1 Pint Clams( See Steamed Clams or use 1 can of minced Clams )
• 1 TBS baking powder
• 1/2 TSP salt
• 1 Cup Milk
• 1 TBS Butter
• 3/4 Cup Flour
• 1 TSP Parsley, chopped
• 2 Eggs, beaten
• 2 TSP onion, grated

Directions:

• Drain clams and chop. 
• Combine dry ingredients. Combine eggs, milk, onion and butter. 
• Combine the clams with dry ingredients and stir until smooth. 
• Drop batter by using teaspoons full into hot shortening at 350 degrees F and fry for 3 minutes, or until golden brown. 
• Drain on absorbent paper.

~~ Steamed Clams ~~

Ingredients:

• 4 LBS Quahaug or Long Neck Clams
• 6 Cups Water
• 1/3 Cup White vinegar
• 1/2 Cup Boiling water
• Butter, melted

Directions:

• Discard any broken-shells or open clams ( those are dead clams and they could cause diseases. ) 
• Place the rest of them in a large pot and cover them with the water and vinegar. 
• Let them stand for 30 minutes. 
• Then drain and scrub them in cold fresh water. Place the clams in a steamer pot or a large 6-quart pot. Add the ½ cup of boiling water and boil for an additional 5 to 8 minutes. 
• The clams should have opened at least an inch. If some of them have not open discard them. 
• Serve them while they are hot along with cups for the melted butter and the clam broth.

~~ The Best Hamburger ~~

Ingredients:

• 1 lb. 80% - 85% lean hamburgers meat*.
• 1 egg
• 1/2 cup Unseasoned bread crumbs (Panko bread crumbs)
• 2 tbsp. Worcestershire sauce
• 1/2 tbsp. Seasoning (you can get creative with the seasoning; McCormick’s Montreal Steak seasoning, Old Bay, salt & pepper, or your favorite seasoning)

Directions:

• Mix all the ingredients together, press into hamburger patties.

That’s it.

You can also stuff you hamburgers with cheese (Feta, or blue cheese, or American cheese, or brie, or any other type cheese), or onions and peppers, or hot pepper relish.

When I cook the burgers on a grill I do it with high heat to sear both side of the burger and then move it to medium heat.

*I think that the secret is in the high fat content and the bread crumbs because the fat is what adds the taste and the bread crumbs hold the savory juices in the burger. The egg acts as a binder and the Worcestershire sauce and Montréal steak seasoning are for seasoning so you can play around with those ingredients for your own taste.

~~ Diana’s Chicken Cordon Bleu ~~

 Ingredients:

• 6 boneless, skinless chicken breast halves
• 6 thin slices cooked ham
• 6 slices Swiss cheese
• 1/3 cup Mayonnaise
• 1/3 cup Italian seasoned dry bread crumbs

Directions:

• Preheat oven to 375°. Line a baking sheet with aluminum foil, then spray with no-stick cooking spray; set aside
• Butterfly the chicken by slicing each chicken breast 3/4 quarters of the way through and open them up
• Pound chicken breasts to flatten them to about a 1/4 inch thick.
• Place the a slice of Swiss cheese and a slice of ham on each breast and then fold them over and put a toothpick through them.
• Brush the chicken with mayonnaise, then coat in bread crumbs.
• Arrange the chicken on the prepared baking sheet and bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven and remove the toothpicks. 

~~ Chicken Margarita Fajitas ~~

 Ingredients:

• 12 ounces boneless skinless chicken breast halves (or your favorite steak), cut into 2 x 1/2 inch strips
• 1/4 cup olive oil + 2 tablespoons of oil
• 1 fresh lime + lime zest from the lime
• 1/4 cup tequila (1/4 cup water optional)
• 2 tablespoons chopped fresh cilantro, divided
• 2 minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 low-carb flour tortillas
• 1 onion, thinly sliced
• 1  green bell (or 2 Cubanelle pepper) pepper, cut into thin strips
• flour or corn starch
• refried beans (optional)
• sour cream (optional)
• green chili salsa (optional)

Directions:

• Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin and lime peel in a plastic bag and marinate, refrigerated, 4 hours or overnight.
• Drain chicken, save the marinade
• Heat 2 tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
• Add pepper strips and cook 2 minutes, until crisp-tender.
• Transfer vegetables to a bowl.
• Warm the tortillas
• Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
• Stir in vegetables and add the marinade and discard the rest of it
• Cook, stirring, 2 minutes more (you can deglaze the pan with a little bit more tequila).
• Stir in remaining cilantro.
• Remove the chicken, onions and peppers, thicken the marinade with the flour or corm starch
• To serve, spoon chicken mixture and thicken marinade onto the warm tortillas and top with refried beans, sour cream and salsa, if desired.

Total Carbohydrate = it is that of the tortillas

~~ Saltimbocca ~~

The first time that I had this was at a restaurant in town with my parents and I liked it so much that I looked up the recipe. I like chicken and not veal because of the inhumane way veal calves are treated, the are not allowed to move around because that will develop muscles so I only make chicken Saltimbocca.

Ingredients:

• 4 skinless, boneless chicken breast1 (Option - 4 pork tenderloin or 4 Veal cutlets)
• 1 LB prosciutto, thinly sliced
• 12 Slices Provolone cheese
• 4 TSB Flour
• 1/2 Cup minced garlic
• 1/4 Cup olive oil
• 1/4 Cup Butter
• 2 TBS Ground Sage
• 2 TSB Chopped parsley
• 1 Shallot, minced (Or a green onion)
• 1 Cup Dry white wine
• 4 oz. Chicken stock (Beef stock for the veal)
• Salt and pepper to taste
• Optional: 2 Tbs. Lemon juice

Directions:

• Cut the chicken in to 1/2 inch thick cutlets and pound the chicken into thin scaloppini ( If using veal, pound the veal into thin scaloppini).
• Mix the salt and pepper and flour together. Then coat the meat in the flour mixture.
• Sprinkle each piece with sage and garlic, 
• Then place a slice of prosciutto top of each scaloppini, press together firmly. 
• Heat the butter and oil in a large frypan. Sauté the meat for 2 minutes on each side. 
• Add the parsley, shallot, wine, and stock (You can add the lemon juice here for more of a lemon sauce.) and simmer for 2 minutes and after the 2 minutes cover the meat with a slice of provolone cheese.
• Remove to a serving dish and pour the sauce over the top.

I usually make a little extra sauce because I like a lot of it to pour on the meat.

Hint: For a side dish wild rice.

~~Tahini (Sesame Seed Paste) Recipe~~

Ingredients:

• 3 Tablespoons sesame seeds
• 1/2 teaspoon sesame oil
• 1/3 cup tepid water

Directions:

• Place sesame seeds in a blender or food processor and grind until smooth.
• Add sesame oil. 
• Process until combined. With the blender running, add the water in a very slow, steady stream and blend until smooth.

~~ Diana's Honey Sesame Chicken Kabobs ~~

 Ingredients:

• 1/4 cup olive oil
• 1/3 cup Tahini marinade - See below
• 1/3 cup honey
• 1/3 cup low sodium soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes (You can use any type of meat cut into cubes)
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• 2 doz. Cherry tomatoes
• 1 teaspoon cornstarch
• Skewers

Directions:

• In a large bowl, whisk together oil, honey, soy sauce, tahini and pepper. 
• Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better, I usually marinate them for 24 hours.).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables into a saucepan. Add the cornstarch and stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
• Thread chicken and vegetables alternately onto the skewers.

(Hint: I found some 1/4 inch wide skewers or use two skewers instead of to prevent the chicken and vegetables from rotating)

(Hint: put the chicken and vegetables each on spate skewers, that way you can take each vegetable off the grill when they are done)

Baste with honey glaze. Grill 4-6 minutes longer or until chicken juices run clear, turning and basting frequently.

========================

~~Tahini (Sesame Seed Paste) Recipe~~

Ingredients:

• 3 Tablespoons sesame seeds
• 1/2 teaspoon sesame oil
• 1/3 cup tepid water

Directions:

• Place sesame seeds in a blender or food processor and grind until smooth. 
• Add sesame oil. 
• Process until combined. With the blender running, add the water in a very slow, steady stream and blend until smooth.

~~ Chicken Scallopini with Piccata Sauce ~~

Ingredients:

• 3 skinless, boneless chicken breast
• 1/4 Cup Flour
• 1 TSP Salt
• 1/8 TSP Pepper
• 2 TBS Butter
• 1 Cup Sliced fresh mushrooms ( Optional - if you are like me and hate mushrooms )
• 1/4 Cup Dry Sherry
• 1/4 Cup Water
• 2 TBS Chopped chives
• 1 TBS Lemon juice
• 1 TSP Rosemary, tarragon or marjoram
• 3 TBS Capers

Directions:

• Cut the chicken in to 1/4 inch thick cutlets and pound flat (Scallopini).
• Combine the flour, salt and pepper and coat the veal with the seasoned flour. 
• In a large fry pan, brown both sides of the veal in the hot butter until golden brown. 
• Add the rest of the ingredients (Piccata Sauce) and simmer covered for 10 minutes. 
• Remove to a serving dish and pour the sauce over the top.

Side dish suggestions: Rice Pilaf 

~~ Slow Cooker Sunday Chicken & Dumplings ~~

 Ingredients:

• 4 Skinless, boneless chicken breast ( Option - 8 pork chops )
• 1 Can Campbell's Cream of Celery Soup (or Cream of Chicken)
• 1 Can Chicken Broth or 10 oz. White wine (I also have used 5 oz. of chicken broth and 5 oz. of wine)
• Potatoes - As desired 
• Carrots - As desired 
• Onions - As desired
• Corn - As desired
• Paprika, salt and pepper to taste
• 1 cup Bisquick

Directions:

• Cut the chicken into 1-inch cubes and place them into a crock pot. 
• Combine the soup and chicken broth and pour over the chicken. 
• Cut the vegetables into cubes and add them to the crock pot. 
• Cook for 6 -8 hours on low heat or 4 - 6 hours on high heat. 
• About a half hour before being done mix the Bisquick according to instructions on the package for dumplings and spoon the dough on top of the chicken and vegetables.

Options:

• Serve it over rice instead of dumplings.
• Serve it over egg noodles

~~ Slow Cooker Chicken Casserole ~~

Ingredients:

• 4 Boneless, skinless chicken breast ( Option - Pork chops )
• 4 Cup of stuffing mix
• 1 Can of Campbell's Cream of Celery soup
• 1/4 LBS Sliced provolone cheese

Directions:

• Place the chicken on the bottom of the slow-cooker and cover with stuffing mix. 
• In a bowl mix the soup with one can of water ( Option - use wine instead of water ). 
• Pour over the stuffing and add the cheese on top of the stuffing. 
• Cover and cook on low for 6 - 8 hours.

~~ Stir Fried Beef ~~

Ingredients:

• 1 Steak ( Options - Skinless Chicken Breasts or Boneless Pork Chop )
• 1 Onion
• 1 Pepper
• 1 Celery stalk
• 1/4 Cup Sliced almonds
• Teriyaki sauce or other marinades like McCormick Mesquite marinade
• 2 TBS Olive oil
• Tabasco sauce

Directions:

• Cut the meat into quarter inch strips and marinade for at least 1 hour in the refrigerator. 
• Cut the onion and pepper into quarter inch strips. 
• Dice the celery into quarter inch pieces. 
• Sauté the vegetables in the olive oil. 
• Add the meat and marinade sauce to the vegetables and stir until the meat is cooked. 
• Add the Tabasco sauce to taste. 
• Then add the almonds and serve over rice.

~~ Meatballs ~~

 Ingredients:

• 1 LB Lean chop-meat
• 1/4 Cup Seasoned breadcrumbs
• 1 Egg
• 1 QT Spaghetti sauce

Directions:

• Mix the chop-meat, breadcrumbs and egg together. 
• Shape into meatball and place in the bottom of a crock pot. 
• Cover with spaghetti sauce and cook on high for four hours. 

Option - you can add Italian sausage to cook with the meatballs.

~~ Diana's Chili ~~

Ingredients:

• 1 LB. Lean ground beef or beef cubes
• 1/2 LB. Salt Pork
• 1 Large Green Pepper
• 1 Large Onion
• 16 oz Can Red kidney beans
• 16 oz Can Pinto beans
• 2 - 16 oz Can Tomato sauce
• 2 TBS Cumin
• 2 TBS Chili power
• 2 TBS Minced garlic
• 1 Cups Water ( Option - Beer )
• 1/4 Cup Cornmeal
• Tabasco sauce

Directions:

• Cut the salt pork up into 1/4 inch strips. 
• Brown the ground beef or beef cubes and salt pork in a skillet. 
• Coarsely chop the onion and pepper. 
• Except for the cornmeal and the Tabasco sauce, add all the ingredients into a 4-quart crock pot and let the ingredients mingle and get to know one another for about 4 hours on high.. 
• Stir in the cornmeal to thicken. Season to taste with the Tabasco sauce.

I don't use cornmeal any more because I'm diabetic and I have to watch my carbohydrates. I used cornmeal to absorbs excess liquid, so adding it to your pot of chili will thicken the final result. .

I usually make this in the fall and freeze around eight portions to have through out the winter.

~~ Stuffed Green Bell Peppers ~~

Ingredients:

• 4 Medium Green Bell Peppers
• 1 lb. Chopped Meat
• 2 Cup Cooked Rice
• 16 oz. Can of Tomato Sauce
• 1 Cup Shredded Cheddar Cheese
• Salt and Pepper

Directions:

• Remove the tops and seeds of the peppers. 
• Par boil the peppers in boiling water. 
• Mix the cooked rice, ground beef, ½ cup of the tomato sauce and salt and pepper together. 
• Stuff the peppers with the mixture. 
• Top the peppers with the cheese and pour the remaining tomato sauce over them. 
• Place them in a casserole disk. 
• Cover and bake at 350^oF for one hour or cook in a slow cooker on low heat for 8 to 10 hours

~~ Beef Stroganoff ~~

Ingredients:

• 2 Lb. Sirloin steak, cut into thin strips
• 2 Lb. Sliced fresh mushrooms ( Optional - if you are like me and hate mushrooms )
• 2 Medium onions, sliced
• 2 TSB Oil or shorting
• 3 Beef bouillon cubes
• 1 Cup Hot Water ( Option - 1/2 cup Hot Water and 1/2 cup Hot Wine )
• 1/2 TSP Salt
• 2 TBS Tomato paste or catsup
• 1 TSP Dry or prepared mustard
• 2 TSP Flour
• 1/2 Cup Cold water
• 1/2 to 1 Cup Sour Cream

Directions:

• In a large frying pan, sauté the steak, mushrooms and the onions in the hot oil until golden brown.
• Dissolve the bouillon cubes in the hot water, add the salt tomato paste and mustard. 
• Pour over the steak, cover and simmer for 30 - 45 minutes, until tender. 
• Combine the flour and cold water. 
• Slowly stir into the meat mixture. 
• Continue cooking, stirring constantly, until the mixture comes to a boil. Reduce heat. 
• Stir in the sour cream. Heat, but do not boil. 
• Serve over rice or egg noodles.

~~ Slow Cooker Pot Roast ~~

Ingredients:

• 2 - 2 1/2 LBS Pot Roast
• Onions
• Potatoes
• Carrots
• Celery
• 1 PKG Onion Soup Mix
• 1/2 Cup Red Wine
• Water

Directions:

• Place the roast in a pan to brown, leave in the oven uncovered until it's good and brown. 
• Cut the vegetables into 1 inch pieces. 
• Place the ingredients in the slow cooker and add 1/2 inch of water, onion soup mix, potatoes, onions, carrots, celery and red wine.
• Cover and cook on low for 6 - 8 hours. 
• Use the remaining drippings for gray.

Option: Make dumplings on top the roast in the slow cooker.

~ Apple Glazed Pork Roast ~~

Ingredients:

• 4 lbs. Pork Loin Roast
• 6 Apples
• 1/4 Cup Apple Cider
• 1/2 Cup Brown Sugar
• Salt and Pepper

Directions:

• Trim the excess fat off of the roast and rub in the salt and pepper. 
• Then brown the roast in a frying pan or up the broiler. 
• Place the roast in a crock-pot and add the Cider. 
• Peel and quarter the apples and place on top of the roast. Cover with the brown sugar. 
• Cooked in a covered crock-pot on low for 10 to 12 hours.

~~ Slow Crooker French Onion Soup~~

Ingredients:

• 4 onions
• 16 oz Reduced sodium beef broth
• 2 Beef bouillon cubes
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 4 cups Shredded Mozzarella cheese
• 2 cups Croutons
• 2 tbls Butter

Directions:

• Dice the onions and in a frying pan melt the butter and add the diced onions, sauté until they just start to caramelize. 
• Add all the ingredients except the Mozzarella cheese and the croutons in a 2 quart crockpot and cook on low for 8 hours.
• Serve in a soup bowl with the croutons on top and cover with the Mozzarella cheese, brown the cheese under the broiler.

~~ Crock Pot Chicken Soup ~~

Ingredients:

• Store roasted chicken
• Carrots
• Onion
• Celery
• Salt

Directions:

• I use a store bought oven roasted chicken and after I picked it clean for meals (I usually reserve enough meat for the chicken soup, about one cup) I throw the carcass in to the crock pot. 
• I wrap it in a cheese cloth, place it in the crock pot and cover it with water for about 4 hours on “High” (The cheese cloth is to prevent the bones from breaking up and having to pick them out of the broth.).
• I remove the bag of bones and put the chicken meat that I reserved in the crock pot with the broth; I also add carrots, onion, and celery (There is no “right” amount, just add however much you like.). 
• I then cook it for another 4 hours but this time on “Low.” If you want you can add salt to taste.
• I usually serve the soup with Spaetzles or egg noodles.

~~ New England Clam Chowder ~~

Ingredients:

• 3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups) or 2 cups canned chopped clams
• 2 medium-sized potatoes, peeled and cut into 1/2 inch dice (about 2 cups)
• 1 cup finely chopped onions
• 2 cups milk
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 4 TSP Butter

Directions:

• If using fresh clams ( See Steamed Clams under the Seafood section ) separate the soft part of the clams (stomach) from the hard part surrounding it. 
• Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. 
• Melt the butter add the onions and cook over moderate heat for about 5 minutes, until they are translucent but not brown. 
• Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. 
• Stir in the reserved soft parts of the clams (or the canned clams ) and the cream, and simmer for an additional 3 minutes. 
• Adjust the seasoning with salt and pepper to taste. 
• Allow to sit off of heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls.

~~ Barbara's Crustless Quiche ~~

Ingredients:

•  1/2 cup butter
• 10 eggs
• 1/2 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 lb large curd cottage cheese
• 1 lb Monterey jack cheese
• Peppers, onion, bacon, sausage, etc. (Optional)

Directions:

• Melt the butter. Whip the eggs and when fluffy, add all the other ingredients except the Monterey jack cheese. Add you other filling ingredients (if you are using bacon or sausage, cook them before you add them to the egg mixture. There is no need to sauté the vegetables.)
• Grease a pie baking dish and add the mixture and top with the Monterey jack cheese. In a pre-heated 400o over bake for 15 minutes and then reduce the heat to 350o and continue baking for 35-50 minutes or until the top is golden brown.

Serves 8-10

~~ Basic Quiche ~~

 Ingredient:

• 4 eggs
• 1 cups whole milk
• 1/8 teaspoon salt
• 1/4 teaspoon white pepper
• 2 (9 inch) frozen pie shell

Fillings ideas:

• Ham & Cheese (any type of cheese that you like)
• Bacon & Cheese
• Sausage & Cheese
• Peppers & Onions
• Bacon, Peppers & Onions
• Black olives 
• Veggies – Broccoli, spinach, mushrooms, etc.
• Or any combinations of those ingredients

Directions:

• Preheat oven to 325 degrees F.
• Place the empty pie shells in the oven for 10 – 15 min. or until golden brown
• In a large bowl, whisk together eggs, half-and-half, pepper and salt. Add you other filling ingredients (if you are using bacon or sausage, cook them before you add them to the egg mixture. There is no need to sauté the vegetables.) to the pie shell and pour the egg mixture over the fillings.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

~~ French Toast Casserole ~~

 Ingredients:

• 6 Eggs
• ½ a loaf of French bread
• 2 Cups Milk
• 1 TBS Vanilla Extract
• 1/2 TBS Ground Nutmeg
• 1 TBS Ground Cinnamon
• ½ Cup of raisins
• 1 Cup Brown Sugar
• 1/2 Cup Butter

Instructions:

• Preheat oven to 425 degrees.
• Grease a 9x12-inch baking dish.
• Reserve 1 TBS of the Cinnamon and 1 TBS of brown sugar.
• Cube the French bread into 1/2 inch to 3/4 inch cubes and place them in the baking dish.
• In a small sauce pan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth.
• In a medium sized bowl, whisk together the eggs and milk, add the Vanilla Extract, ground Nutmeg, ground Cinnamon, and raisins. Now slowly add the butter and brown sugar mixture while stirring.
• Pour the egg and butter mixture into the baking dish with the bread and toss the bread cubes until the bread is thoroughly coated with the mixture. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
• Bake in the preheated oven until browned and bubbling, about 30 minutes.

~~ French Toast ~~

Ingredients:

• 6 Eggs
• 6 Thick slices of bread ( about an 1/2 thick )(I sometime use raisin cinnamon bread)
• 3/4 Cup Milk
• 1 TBS Vanilla Extract
• 1 TBS Ground Nutmeg
• 1 TBS Ground Cinnamon
• 2 TBS Brown Sugar

Directions:

• Mix all of the ingredients together, except for the bread. 
• Soak both sides of the bread in the mixture and place on a greased pan in a 350^o F oven for 15 - 20 minutes.
• Turn over on bake for another 5 - 10 minutes.

~~ Dumplings ~~

 Ingredient:

• 3 TSP Shortening
• 1 1/2Cups Flour
• 2 TSP Baking power
• 3/4 Cup Milk
• 1/2 TSP Salt

Directions:

• Cut the shortening into flour and add the rest of the ingredients. 
• Drop the dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (Do not drop into the liquid). 
• Cook uncovered for 10 minutes and covered for another 10 minutes.

~~ Potato Pancakes ~~

Ingredients: 

• 4 Medium potatoes
• 4 Large Eggs
• 1 Small onion
• 1/4 Cup All-purpose flour
• 1 TSP Salt
• 1/2 TSP Baking power
• Butter

Directions:

• Peel the potatoes and the onion. 
• Shred the potatoes and the onion in a food-processor. 
• Add all of the ingredients except for the butter and mix. 
• Grease a griddle with butter and cook like ordinary pancakes.

~~ Apple Fritters ~~

Ingredients: 

• 4 Apples
• 1 large egg
• 1 Cup All purpose flour
• 3/4 Cup Milk
• 1 TBS Sugar
• 2 TBS Vegetable oil
• 3 TSP Baking power
• 1/4TSP Salt
• Butter

Directions:

• Beat the egg and then mix in all the ingredients except for the apples and butter ( or if you lazy like me you can use a ready made pancake mix ). 
• Peel, core and slice the apples into ¼ inch slices. 
• Coat the apple slices in the batter and cook like ordinary pancakes, melting the butter on a griddle. 
• Serve with Maple syrup or confectionery sugar.

~~ Crock Pot Bacon Horseradish and Cheese Dip ~~

 Ingredients:

• 16 ounces of whipped cream cheese
• 1 (6-ounce) Old English sharp cheese spread
• 1/2 cup light mayonnaise
• 3 tablespoons prepared horseradish
• 2 tablespoons imitation bacon bits
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 teaspoon garlic powder

Directions:

• Add all the ingredients into the crock pot, stir and set on "Hi" for 1 hour and stir from time to time.
• Serve on "Lo" setting.

Total Carbohydrate ~3.5 g per 76 g serving (makes ~12 servings)

~~ Dill Dip ~~

Ingredients:

• 1 cup Mayonnaise
• 1 cup container sour cream
• 2 tablespoon dill weed or to taste
• 2 tablespoons dried minced onion
• 1 tablespoon garlic powder or to taste
• Salt to taste

Directions:

• Mix mayonnaise and sour cream until well blended. Add dill, onion, salt, and garlic powder to taste. Then place in the refrigerator for at least one hour.

~~ Stuffed Crescent Rolls ~~

 Ingredients:

• 2 package (8 ounces) refrigerated crescent roll dough
• 1 12oz jar Roasted red pepper, cut into strips
• 1/2 lbs. ( 16 slices ) thin slice salami, ham, pepperoni or other cold colds cuts
• 3 cups Shredded Mozzarella Cheese

Directions:

• Preheat oven to 375°F. 
• Remove dough from the packages. 
• Unroll on lightly floured surface. Knelling the triangle cuts together to form one rectangular piece and then cut each pair of triangle of dough in half to form 2 squares. 
• Place on the dough square a slice of the cold cuts that you are using, a slice of roasted pepper and cover with the Mozzarella cheese. 
• Fold over and pinch edges to seal; repeat with remaining dough squares. 
• Place evenly spaced on an un-greased baking sheet and bake 12 to 14 minutes or until golden brown. Cool on wire rack. 
• They can be stored in airtight container in refrigerator for later use. Reheat on baking sheet in preheated 325°F oven 7 to 8 minutes or until warmed through. Do not microwave.

~~ Aunt Trudi's Shrimp Dip ~~

 Ingredients:

• 1/2 Cup Chili sauce
• 1 PKG 8oz Cream Cheese
• 1/2 Cup Mayonnaise ( or Salad Dressing )
• 1/4 Cup Chopped onion
• 2 TSP Horseradish
• 1 Can 4 ½oz Tiny shrimp (Crabmeat can be substituted)

Directions:

• Drain and rinse the shrimp. 
• Soften the cream cheese and add all the ingredients except the shrimp. 
• Blend until smooth and then add the shrimp.

~~ Quesadillas ~~

Ingredients:

• 2 cups shredded cheddar or Monterey jack cheese
• 12 Flour tortillas (8-10 inches across)
• 2 Tomato, seeded and chopped
• 2 Medium green onions, chopped
• 2 Medium green peppers, chopped
• 2 Scallions, chopped
• Salsa
• Sour Cream
• Olive Oil (Optional)

Directions:

Prepare pan for frying by coating the bottom with a thin layer of oil. 

Make tortillas sandwiches by placing the chopped tomatoes, onions, peppers and scallions in between two tortillas with a moderate amount of cheese both underneath and on top of the mixture. 

Fry the sandwiches over medium heat until tortillas are brown and cheese is melted. Serve with salsa and sour cream.

~~~~~~

Optional: For a meal try dicing chicken, steak, crabmeat or just about any other filling. For chicken or steak try marinating with your favorite marinate. After marinating them for 1 hour stir-fry them in a pan with the marinate until cooked. Add the meat to above.

~~ Cream Cheese Tortilla Rollups ~~

~~ Cream Cheese Rollups (Pinwheels) ~~

Ingredients:

• 1 PKG Tortilla - Burritos Size
• 2 PKG 8 Oz Cream Cheese
• 1 PKG Hidden Valley Ranch Dressing Mix
• 1/2 8 Oz Can of Black Olives
• 1 Can 2 Oz Chopped Green Chilies
• 1 Jar 2 Oz Chopped Pimentos
• 2 Scallions

Directions:

• Slice the Black Olives and Scallions. 
• Soften the cream cheese. 
• Mix all the ingredients except the Tortillas. 
• Spread the ingredients onto the tortillas and roll it up. 
• Refrigerate before cutting into 1 inch pieces. Can be refrigerated before serving.

~~~~~~

• Variation 1: Instead of Hidden Valley Ranch Dressing Mix use McCormick Taco Seasoning for a Mexican Flavor and pepperoni
• Variation 2: Instead of green chili peppers and Pimentos use  Peppadews (about 6 Peppadews)
• Variation 3: FIRE - substitute chopped Jalapenos for the green chili peppers and add dried Calabrian Chile Peppers.

Serving size: About 6 pieces  25g carbs. if you use low fat cream cheese

~~ Crabbies ~~

 Ingredients:

• 1 PKG English Muffins
• 1 Can Crabmeat
• 8 Oz WisPride Sharp Cheddar Cheese
• 1 Stick Margarine
• 1 1/2 TSP. Mayonnaise
• 1/2 TSP. Garlic Power

Directions:

• Mix all ingredients and spread on split muffins. 
• Cut each half of muffins into quarters. Broil.
• May be frozen. Do not broil until ready to eat.

~~ Crab Dip ~~

Ingredients:

• 1 TSP Minced garlic
• 8 Oz PKG Cream cheese
• 1/3 Cup Sour Cream
• 2 TSP Lemon juice
• 1 1/2 TSP Worcestershire sauce
• 1 Can Crabmeat, flaked

Instructions:

Soften the cream cheese and add all the ingredients except the crabmeat. Blend until smooth and them add the crabmeat. 

Diana’s Home Cooking in the Nutmeg State

From time to time I like to experiment with cooking. I will read a number of recipes and combine the best of them for a unique recipe. Some of the recipes have been passed down in the family, other came from can labels, and some of them will be unique. 

My mother used to keep her recipes in a card file, I'm keeping mine online so when I'm cooking I can read the recipe on my table.

(I have a 2 quart crock pot, so most of the recipes are scaled for that size… one person.)

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