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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 7, Issue 110, June 23, 2005 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
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In this issue:
Thursday's Diabetic Recipe: *Cinnamon
Nuts*
Requests & Replies from Subscribers:
Hash Brown Crust Pizza
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And Here Is Today's Recipe!
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* Exported from MasterCook *
Cinnamon Nuts
Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Low-Carb
Nuts
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Butter
1 cup Walnuts -- or other shelled nuts
1 1/2 tablespoons Splenda
1/2 teaspoon Cinnamon -- or to taste
Melt the butter in a heavy skillet over medium heat, then add the nuts. Cook
for 5 -
6 minutes, stirring frequently from time to time (may not need this long
because
they burn easily). Turn off heat and immediately sprinkle the Splenda and
cinnamon over the top, and stir to distribute. Cool.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 161 Calories; 16g Fat (81.9% calories
from
fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 39mg
Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat.
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*Note: Please forward this recipe post to as many people as you like. All I
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recipient to subscribe. Thank you so much!
Kaylin
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Recipes from our wonderful Subscribers!
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About this section:
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Hello all!
I need some help finding another recipe! I made a spicy peanut sauce the
other night for some chicken I had in a stir-fry. Well it turned out
AWFUL and basically tasted like warm peanut
butter! YUCK! Does anyone have a tried, tested and true
recipe that's nice and spicy and not overly powerful with the
peanut butter??? Thanks for any help!
Amber
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I am looking for the recipe for Pineapple Chicken
that was either in Light and Tasty
or Quick Cooking magazine. I remember it had pineapple chunks and
Waterchestnuts and the sauce had orange juice as an ingredient, please
help! Thanks!
MB in NJ
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I have recently gone Low carb and am
looking for some easy tasty recipes. All ideas are appreciated!!!
Cathy
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Would like to make a correction to the Filling
ingredients for 'Mama's Hot Milk Cake', although it may not make any
difference if the orange and lemon are very
juicy. Also, the 'sweet milk' in the cake recipe is regular whole milk
that you buy at the grocers.
Mary
walterm@vnet.net
Filling for Hot Milk Cake
juice of 3 oranges and 2 lemons (rather than one orange and one lemon)
1 1/2 cups sugar
Cook over low heat just long enough for sugar to melt. Pour over cake
while it's still warm and will soak into cake. Filling may be made a day
ahead.
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Re: Moderately healthy snacks for Tracy's children
Easy Chocolate Cookies
(makes 24) A low fat cookie with fiber? - I think I got this from RF4RP
originally
1 box (15 to 20 oz) fudge brownie mix
1 1/2 cups wheat bran
1 cup Orange juice
Mix brownie mix, wheat bran, and orange juice together; batter will be
thin. Spray baking sheet with non-cook spray. Drop by 2 tablespoons full
onto baking sheet, 2 inches apart (leave
plenty of room cookies spread). Cook at 375 degrees F. for 12
minutes (centers will be soft). Let cool at least 10 minutes
before removing from pan to avoid breaking
cookie.
Sue in Utah
btodd@burgoyne.com
Baked Chicken Nuggets
2 lbs boneless chicken (or you can buy cheap chicken thighs and skin and
bone them yourself
2 cups nonfat milk (we use powdered milk made up regular strength) or
enough to cover
4 cups crushed non-sweetened cereal – rice
crispies, chex, corn flakes, bran flakes, etc
seasoning to taste (seasonal, salt-pepper-paprika, crushed
rosemary-basil-oregano – whatever your children will like)
Cut chicken nuggets into 1 inch squarish pieces. Place in bowl, pour
milk over, cover and refrigerate 1 hour to overnight.
Crush and season cereal. Drain chicken. Roll chicken pieces in
crushed cereal. (I put it in a plastic bag,
drop in the chicken and shake vigorously.
We then freeze them on a cookie sheet in the freezer and when
frozen solid, bag, LABEL and DATE.
To cook: Preheat oven to 350 degrees F. Place on foil lined cookie sheet
lightly sprayed with cooking spray or on well seasoned pizza stone. Bake
20-25 minutes or until done.
Vegetables and/or Fruit with Dip
Any vegetable your children will eat – carrots, celery, jicama,
radishes, cauliflower or broccoli florets, turnip, raw green beans,
Chinese pea pods, orange or tangerine
segments, apple wedges (dip in lemon juice to prevent browning), banana
chunks frozen with a toothpick stuck in for a
handle, dried fruit, etc.
Cut peeled vegetables into smallish pieces. Refrigerate in individual
zip lock bags or mix all together.
Provide very small containers (one for each child) of ranch dressing or
other dressing that your children like, or a equal amounts of may and
catsup with a little bit of mustard, mixed well, barbecue sauce (my son
would eat anything but eggplant as long as it
was drenched in barbecue sauce) or whatever your children
will eat if they require dip.
Yogurt Popsicles or Juice Popsicles
Use a plastic popsicle maker (Tupperware makes them but I see them at
the dollar store often) or small paper cups with a popsicle stick.
Fill popsicle maker or paper cups with flavored homemade yogurt or a big
container of fruit or vanilla yogurt. Stir in a little jam to sweeten it
and freeze. Use flavors your children like (my
son the barbecue sauce eater would eat peach/mango or lime
yogurt or vanilla yogurt with plum or blackberry jam swirled
lightly through it).
Use juice (not kool-aid or juice drinks) to make popsicles. If you do it
in layers you can add bits of fruit to the popsicle. (Some children are
absolutely delighted to find little bits of
fruit in their popsicles and others are absolutely horrified.
Mary
D_bnight@yahoo.com
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Tracy was looking for quick healthy snacks for her
kids. I have found that kids will eat about anything if they are hungry
and “that’s all there is.” I’ve heard that picky
kids need an average of 13-15 exposures to a food before they will try it.
Be patient and keep putting a variety on that
plate and before too long, they will really
surprise you by picking something up and trying it. This works with my
daughter like clockwork – I have to throw away a
little bit each day and I’m careful to not talk
about the food, but I get so excited on the 12th time because I know
she’ll be trying it soon.
I set out a small plate of cut up raw veggies – carrot sticks, grape
tomatoes, celery sticks, different color peppers, broccoli “trees”,
cauliflower, zucchini “wheels”, cucumber,
sometimes even radishes! I put little dishes of peanut butter & ranch
dressing with it and it’s amazing what the kids will eat!
We also do a lot of fresh fruit at our house. Summer is the best time for
so many wonderfully tasty fruits – strawberries, blueberries, apples &
pears (put your pears in a brown lunch
bag, wait a few days and they will ripen to a delicious soft
texture), watermelon, honeydew, grapes, peaches, cherries, cantaloupe,
bananas, pineapple, and the list goes on and on.
The trick with these snacks is to have the fruit & veggies already cut up
and ready to go. I usually spend about an hour preparing them when I get
home from the grocery. I cut up everything and
put into storage containers or Ziploc bags, so
that they are ready at a moment’s notice. I also go to the grocery once a
week to make sure we always have fresh things on
hand. Be careful not to overbuy.
My kids also love yogurt – you may have to work a little to cultivate this
taste, but once you do, it is SOOO healthy! We buy “go-gurts,” the yogurt
in the squeezable tube, freeze them and make go-gurt
pops. The kids think they’re getting a creamy
frozen treat, but Mom knows the value of the calcium!
The little orange peanut butter snack crackers are popular here, but like
you, I got tired of paying for them. I put a blob of all natural peanut
butter or almond butter on a plate with some
saltines & a plastic knife, and the kids make their own.
They think it’s great fun & usually eat them like crazy.
We also keep lots of different kinds of nuts, pretzels, dried fruit
(especially apricots) and crackers around for quick snacks on the go. I
divvy them up into small sandwich bags ahead of
time. My children love cracking open peanuts in
the shell or pistachios. I have discovered that they also really like
cashews, almonds and macadamias! Who knew? For
us, variety is a key for getting kids to eat
snacks. With pretzels, I vary the kind I buy. I’ll mix it up between the
small twists, the little sticks, the kind that
look like checkerboards, the thick sourdough bits, etc. String cheese is a
staple in our fridge as well. Sometimes they just
grab a slice of bread and eat it.
I also buy a big jar of all natural applesauce or peach sauce (from Trader
Joe’s), freeze it in ice cube trays, put the cubes in a big plastic Ziploc
bag, then take out a 3-4 cubes for a serving.
The kids like it when it’s still cold & a little frozen.
I have found that the more invested the kids are in their food, the more
likely they will at least try it or even eat it all. I let the kids help
to peel veggies and prepare salads for dinner
and they eat pretty good.
Hope this helps! Good luck!
Improvmom in Illinois
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I make this now and then as it is quick, good and
everyone enjoys it. Thanks for reminding me I had
this recipe !!!
Hash Brown Crust Pizza
3 cups hash brown potatoes ( thawed )
1 egg, beaten
1/2 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted
1 1/2 teaspoons salt
1 (8 ounce) can pizza sauce
3 ounces sliced pepperoni
1 small zucchini sliced thin
2 medium tomatoes, sliced thin
4 fresh mushrooms, sliced
1 cup (4 ounces) shredded mozzarella cheese ( I use a cup ) Put some on
top of the sauce )
In a mixing bowl, combine potatoes, egg, Parmesan cheese, butter and
salt. Press into the bottom and up sides of a greased 10-inch pie
plate or an 11 x 7-inch baking dish. Spread pizza
sauce over the bottom and up the sides of the
potato, within 1/2 inch of the edge. Top with pepperoni
and mushrooms. Sprinkle with mozzarella cheese. Bake at 400 degrees F
for 25 to 30 minutes or until heated through and cheese is melted.
Makes 4 to 6 servings
I add other veggies sometimes like, green peppers, onions, olives and then I
will use Italian sausage (pre-cook ) or hamburger to make a change.
Lou, Fl.
lou32725@webtv.net
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(C)1994-2005, Kaylin
White/Real Food for Real People. All rights reserved.
Disclaimer: The format and original works of this newsletter are protected
under US copyright laws, assigned ISSN: 1528-9621. The subscriber
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