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Recipes



   BirdsNest  the recipe for Tomato Olive Quiche

http://www.tasteofhome.com/recipes/tomato-olive-quiche

Note: I did not use the green onions and have made the recipe using mozzarella cheese instead of Provolone....the Provolone is far better. And as for the chopped onions, the first time out of the oven they are still a bit crunchy, but gently re-heated using microwave the next day, they are fine. We really like this recipe, sorry I did not make it sooner. The last time I used yellow tomato,red tomato, and green tomato. Delicious any way you slice it!
18 hours ago .

   4 people like this.



   Balogreene  That looks so good. Will try it this weekend.
9 hours ago .

  4 people like this.





   Jerico  Finally had enough tomatoes to make a pot of red sauce. Yummy.
August 26 at 22:20 EST .

   6 people like this.




   MeiDei  This speaks for itself.... would you call this Turk-On? Or Bac-key?
   August 24 at 22:33 EST .

   5 people like this.




   Balogreene  I finished typing in my mom's handwritten recipes from the 50s-90s this afternoon. I was stunned by the amount of salt some recipes called for. Mom has never been a big salt user, so I'm betting she didn't use what the recipes called for. On most, I marked the salt as optional.

I hear chefs say you have to flavor every layer with salt and pepper, and they do just sprinkle a pinch, but, I've given even that up. I make most of my food homemade, don't use a lot of canned ingredients, but, I only add salt once. Now, pepper is a different story.
   August 18 at 00:18 EST .

   5 people like this.




   MeiDei  Per request: Raspberry Wakeup Smoothie, 10 oz. -summer 2014 Diabetes Focus booklet
3/4 c low-fat raspberry yogurt, 1/2 c unsweetened raspberries
1/3 c dry nonfat instant powdered milk - 2TBS unsalted walnuts 1/4 c fat-free milk
Put all in blender, on High 1 min or until smooth.

405 Calories, 26g protein, 54g carb., 4g fiber, 47g sugar, 10g fat, 3g saturated fat, 20 mg cholesterol, 350 mg sodium
   August 11 at 21:03 EST .

   5 people like this.



   Alice  MeiDei, this looks like it would taste so good! And it gives a nice ounce of protein, good for getting started in the morning.

Still, the 54 carbs just boil down to sugar, so I am wondering if the booklet with the recipe gave any rationale for such a sugar load in what I'd guess is a booklet to help rein in blood glucose levels.
August 15 at 11:37 EST .

  9 people like this.



   MeiDei  It doesn't say anything about carbs to sugar just that it is perfect for a quick breakfast, lunch or a filling snack. Yes, the booklet is specifically for people w/diabetes, published quarterly by Remedy Health Media LLC. Found a link listed: www.HealthCentral.com
August 15 at 12:26 EST .

  4 people like this.



   Alice  Thanks, MeiDei. I've only glanced at the web site so far, but I see Johns Hopkins Medicine Publications is a partner. I'm most interested in the section about diabetes. There is so much to learn.

Also, I realized I misstated info about carbs in the recipe. The 4g of fiber can be taken out of the carb count, leaving net 50g of carbs.
August 15 at 15:34 EST .

  10 people like this.



   Balogreene  Ladies, in my last diabetic eating class, the nurses said to eat 50-60 grams of carbs at each of three meals, and 20-30 at each of three snacks. These drinks fit well within those guidelines.

I can go that high for say breakfast, then have a salad for lunch. If I ate like I was told, my sugar would never come down. I would probably adjust it, low-fat just kills my sugar, whereas normal fat is just fine,
August 18 at 00:23 EST .

  6 people like this.





   Balogreene  A few weeks ago I made a taco/spaghetti recipe. It called for tacos made from whatever recipe you have, 1 lb of gr. beef, and 1 lb of spaghetti. Even though I eat tacos, this was way too much spaghetti. So, when I ran out of gr. beef (I gave a lot of it to the dog ), I took the spaghetti that was taco flavored, and still had a few onions, and tomatoes, and added more taco flavoring (I make it homemade ), and my salad makings (my lettuce was used for BLTs ), green and black olives, grape tomatoes, green onions, Rhee Drummond's burgundy mushrooms, celery, banana peppers, I don't know what else. Boy is it good. And I finally got it to more veggies than noodles.
August 10 at 22:57 EST .

   9 people like this.




   MeiDei  Also for Balogreene: Virgin Pina Colada Smoothie - makes 10 oz.
1/4 c fresh pineapple cubes 1/4 c light coconut milk
Sugar sub. equiv. to 2 tsp sugar 1 scoop(3/4 oz ) vanilla whey protein powder
1/8 tsp coconut extract 1/4 water 1/2 c ice cubes

Put all in blender minus ice cubes. Blend on High 30 seconds. Add ice cubes, blend on High 30 seconds or until smooth.
172 calories, 18g protein, 13g carb., 2g fiber, 9g sugar, 5g fat, 5g sat. fat, 35mg cholesterol, 45mg sodium.
August 10 at 20:22 EST .

   7 people like this.



   Balogreene  This one is harder, but, I can work with it.
August 10 at 22:47 EST .

  7 people like this.



   MeiDei  Oh good, because these two have the lowest carbs and sodium. Tried posting the Raspberry one twice but every time I hit "comment" it disappeared. WW's gremlins found me. : )
August 11 at 00:15 EST .

  9 people like this.





   MeiDei  Per Balo's request: Key Lime Smoothie - makes 16 oz.
1/2 c low-fat yogurt 2 Tbs bottled Key Lime Juice
Sugar substitute equivalent to 2 tsp sugar 3/4 c water 1/2 c ice cubes

Place all in blender except ice cubes. Blend on HIGH 30 seconds. Add ice cubes and blend on HIGH 30 seconds or until smooth.
111 calories, 6g protein, 20gr carb., 1g fiber,17g sugar,1g saturated fat, 6mg cholesterol, 86 mg sodium
August 10 at 14:49 EST .

   7 people like this.



   Balogreene  Cant wait.
August 10 at 22:46 EST .

  8 people like this.



   MeiDei  Having a 2nd look at this myself, will probably use 6 oz lime yogurt, 1 Tbs regular lime juice, sugar & maybe a shot of gin in a cup measure and add the water to make the 3/4 c & blend away adding the cubes til it says it's ready for me! : ) For after dinner of course.
August 11 at 00:08 EST .

  8 people like this.





   Linder  Braised Red Potatoes with Lemon and Chives
1 1/2 lbs baby red potatoes
2 cups water
3 tbsp. unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme
1/2 tsp. salt
1 tsp. lemon juice
1/4 tsp. pepper
2 tbsp. minced fresh chives

1. Arrange potatoes cut side down in single layer, in 12-in. nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over med.high heat. Reduce heat to medium, cover, and cook until potatoes are just tender, about 15 min.
2. Remove lid and use slotted spoon to transfer garlic to a cutting board; discard thyme. Increase heat to med-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.
3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 min. longer. Turn off heat, add garlic mixture and chives and toss to coat.
August 6 at 20:02 EST .

   7 people like this.



   Linder  Oops, the potatoes are to be halved and some of mine were large enough that they needed to be quartered. Made this for our supper along with BLTs. I let the potatoes get very brown and crusty. Potatoes, tomatoes, thyme and chives from the garden made it fun and tasty. Saw it on Cook's Country in the middle of the night recently. Will do it again.
August 6 at 20:12 EST .

  6 people like this.





   MeiDei  From this summers edition of Diabetes Focus - Peanut Butter Banana Smoothie
1/2 cup ripe banana, sliced
1-1/2 Tbs. natural peanut butter, no sugar or salt added
1/4 cup dry nonfat instant powdered milk
1/2 cup pasteurized liquid egg whites
1/2 cup fat-free milk
Sugar substitute equivalent to 2 tsp. sugar

Place all ingredients in a blender
Blend on HIGH 1 minute until smooth.
Per serving - 434 calories, 34 g protein, 46 g carbohydrates, 4 g fiber, 32 g sugar, 13 gt fat. 2 g saturated fat., 8 mcg cholesterol, 462 mg sodium.

Hope someone could use the above.
Three other smoothies from the same edition: Raspberry, Key Lime & Pina Colatta.
August 1 at 17:38 EST .

   7 people like this.



   Gerty  Are you sure about the caloric value---seems like an awfully high count per serving. I am assuming there are 2 servings from this recipe.
August 6 at 21:53 EST .

  10 people like this.



   MeiDei  It only says it makes 12 ounces, Raspberry @ 10 ozs. =405 calories, Key Lime was 16 ozs. = 111 calories & the Pina Colada @10 ozs. = 172 calories. I'm glad you asked now because I pick this booklet up for a diabetic friend in another town & I might see her tomorrow.
August 7 at 00:52 EST .

  8 people like this.



   MeiDei  The key lime has low-fat yogurt, key lime juice, sugar sub. water & ice cubes just as a comparison @ 16 oz that could be 2 servings. A delicious 10 oz. smoothie would be single to me. I picked the peanut butter banana combo because I remembered Bird (? ) mentioned having them in a sandwich. The sodium seems a bit high to me & is considerably less in all but the Raspberry smoothie which comes in @ 350 mg sodium.

I get these booklets from our pharmacy. If you'd like the other recipes I'd be happy to copy them for you.
August 7 at 01:21 EST .

  9 people like this.



   Balogreene  If you are eating 1200 to 2000 calories a day, 450 for breakfast isn't too bad. You just have to be careful for lunch. And, it's carbs to watch out for, 46 isn't bad for one meal, according to what I've read, tho high for me.
MeiDei, I'd like the others, cause I don't usually do bananas.
August 9 at 23:46 EST .

  7 people like this.



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