Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

PREP TIME 10 Min COOK TIME 20 Min READY IN 1 Hr 30 Min

INGREDIENTS

1 1/2 cups uncooked short-grain white rice

2 cups water

1 1/2 cups coconut milk

1 cup white sugar

1/2 teaspoon salt

1/2 cup coconut milk

1 tablespoon white sugar

1/4 teaspoon salt

1 tablespoon tapioca starch

3 mangos, peeled and sliced

1 tablespoon toasted sesame seeds

DIRECTIONS

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.

4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

NUTRITION INFORMATION
Servings Per Recipe: 4Amount Per ServingCalories: 817Total Fat: 26g Cholesterol: 0mg Sodium: 459mg Total Carbs: 144.2g Dietary Fiber: 6.4g Protein: 8.4g

Submitted by Ruth

3-Cheese Chicken Cacciatore Manicotti

3-Cheese Chicken Cacciatore Manicotti

Makes 7 servings

Amount Per Serving Calories 388.2 Total Carbs 21.1g Dietary Fiber 2.3g Sugars 7g Total Fat 16.9g Saturated Fat 8.5g Unsaturated Fat 8.4g Protein 37.8g Sodium 686.2mg Dietary ExchangesFat 2, Meat 2 1/4, Other Carbohydrate 1/2, Starch 1/2, Vegetable 1, Very Lean Meat 2 1/2

Ingredients

cooking spray

8 oz Pasta, manicotti, semolina, dry (1 box)

1 tsp olive oil

1 cup fresh chopped onion

1 cup tomato, chopped/sliced, chopped

1 cup medium green bell peppers , chopped

2 medium garlic cloves, minced

12 oz cooked chicken breast, diced

1 1/2 cup Cheese, mozzarella, low moisture, partially skim, shredded

1 cup Cheese, ricotta, partially skim

1 eggs, lightly beaten

3/4 cup grated parmesan cheese, divided

1/2 cup fresh basil, chopped

1/2 tsp salt

1/8 tsp black pepper

26 oz low sodium marinara sauce

Directions

1 Preheat oven to 350 degrees F. Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti 9 minutes, or according to package directions; rinse with cold water and drain.

2 Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper ,and garlic; cook 5 minutes, stirring often, or until vegetables are softened.

3 In a large bowl, mix vegetables, chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt, and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture.

4 Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.

Submitted by Judy

Maple Broiled Citrus

Maple Broiled Citrus

Number of Servings: 1 Serving Size: 1 fruit

Ingredients

Name Measure Weight orange or grapefruit

1 large --- Cary's®Sugar Free Syrup

1 Tbsp --- brown sugar

2 tsp --- Preparation Instructions

Directions

1 Cut fruit in half. With small knife, slice around the circumference of each fruit half, then slice along each segment.

2 Mix syrup and sugar. Pour evenly over each half.

3 Broil 1 to 10 minutes until hot and bubbly. Serve immediately.

Nutrition Information
Amount per servingCalories 124 Calories From Fat Total Fat 0 g Saturated Fat 0 gCholestrol mgSodium 28 mgTotal Carbohydrate 30 g Dietary Fiber 3 g Sugars g

Submitted by Jo

Double Chocolate Chip Scones

Double Chocolate Chip Scones

Ingredients

1 cup unbleached all-purpose flour
1 cup whole wheat flour or white whole wheat flour
1/4 cup light brown sugar, firmly packed
3/4 tsp. baking soda
2 tsp. baking powder
1/3 cup unsweetened dark cocoa powder
1/2 cup ground golden flaxseed meal
5 Tbsp. butter, cut into small chunks
1 large egg yolk, beaten lightly
1 8 oz. container plain non-fat yogurt
1/2 cup white chocolate chips

Directions

Preheat oven to 375 degrees F. Line a baking sheet with a silpat mat or parchment paper. Place the flours, brown sugar, baking soda, baking powder, cocoa powder and ground flaxseed meal in the work bowl of a food processor fitted with a metal blade. Add the butter and pulse several times until the mixture resembles coarse crumbs. Transfer to a large mixing bowl.

In a small mixing bowl, whisk the egg yolk and non-fat yogurt together until smooth. Pour into the dough in the large mixing bowl and stir until combined. Add the white chocolate chips and mix in with your hands until the dough comes together. Do not overmix.

Turn out onto a lightly floured cutting board and knead several times until the dough is smooth. Pat the dough into a 9-inch circle and cut into 10 wedges. Place wedges on prepared baking sheet, approximately 1 inch apart. Bake 15 to 18 minutes until the scones are lightly browned on the bottom. Cool and serve.

Makes 10 scones.
Per scone: 269 calories, 12 g fat (7 g saturated fat), 37 mg cholesterol, 36 g carbohydrate, 4 g fiber, 6 g protein, 4% vitamin A, 0% vitamin C, 13% calcium, 11% iron

Submitted by Judy

Argentine Beef Stew

Argentine Beef Stew

Ingredients

2 pound of beef, cut in bite size cubes

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon olive oil

2 large tomatoes, coarsely chopped

1 green bell pepper; chopped

1 red bell pepper chopped

1 teaspoon black pepper

1 tablespoon oregano

2 teaspoon of basil

1 teaspoon crushed red pepper (optional)

1 teaspoon sugar

1 cup of dried apricots, chopped coarsely if whole and large

3 medium potatoes, peeled and diced

3 sweet potatoes, peeled and diced

2 cups of beef broth

1 medium large Pumpkin butter or margarine; melted

1/4 c Dry sherry

1 pound of whole kernel corn, drained and/or defrosted

Directions

In the olive oil brown the beef with the onion and garlic. Add all the remaining ingredients, except the corn, sherry and pumpkin of course. Simmer for a 1 hour, covered.

Cut the top off the pumpkin and discard. Scoop out the seeds and stringy membrane, and discard them as well. You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.

Submitted by Lee Ann

Easy Chicken Satay

Easy Chicken Satay

INGREDIENTS

1/2 cup coconut milk

1 clove garlic, minced

1 teaspoon curry powder

1 1/2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound skinless, boneless chicken breast halves - cut into

1 inch strips

1 cup coconut milk

1 tablespoon curry powder

1/2 cup creamy peanut butter

3/4 cup chicken stock

1/4 cup brown sugar

2 tablespoons lime or lemon juice

1 teaspoon soy sauce

Salt to taste

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

DIRECTIONS

1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.

2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanutbutter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirringconstantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.

3 Preheat a grill for medium-high heat.

4 Thread marinated chicken onto skewers, then grill 4 to 5 minutesper side, or until cooked through. Serve with warm peanut sauce.

NUTRITION INFORMATION

Servings Per Recipe: 5Amount Per ServingCalories: 419Total Fat: 28.8g Cholesterol: 40mg Sodium: 653mg Total Carbs: 21g Dietary Fiber: 2.9g Protein: 24.1g

Submitted by Ruth

30-minute Beef Paprikash

30-minute Beef Paprikash

Spicy steak tips served with noodles.
Makes 5 servings Amount Per Serving Calories 404.2 Total Carbs 33.5g Dietary Fiber 6.4g Sugars 8.9g Total Fat 17g Saturated Fat 6g Unsaturated Fat 11g Protein 29.1g Sodium 608.6mg Dietary ExchangesFat 2, Meat 3, Starch 1 1/4, Vegetable 2 1/4

Ingredients

1 lb top sirloin steak, cut 1 inch thick, boneless

1 tbsp vegetable oil

2 medium onions, sliced

16 oz Sauerkraut, low sodium, canned, rinsed, drained

1 tbsp paprika

1/4 cup water

14 floz beef broth, fat free, unsalted

1/2 cup water

1/4 cup tomato paste

1/2 tsp caraway seeds

1/8 tsp ground red chili pepper (or more to taste)

3 1/2 cup egg noodles, uncooked

1 pinch chopped parsley

1/4 cup Sour Cream, light

Directions

Trim fat from steak. Cut beef into 1-inch pieces and then cut each in half. In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef, half at a time, and stir-fry 1 1/2 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon; set aside. In same skillet, add onions, sauerkraut, paprika and 1/4 cup water. Cook and stir until onions are tender, about 3 minutes. Stir in broth, 1/2 cup water, tomato paste, caraway seed, red pepper and noodles, stirring to separate noodles. Bring to a boil; reduce heat to medium. Cover tightly and simmer 10 minutes or until noodles are tender. Remove from heat; return beef to skillet. Cover and let stand 1 minute. Sprinkle with parsley; serve with sour cream.

Submitted by Judy