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RECIPES FROM
GENIE'S GARDEN

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INDEX

 

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BAKED APPLES

4 medium baking apples (such as Rome, etc.)
2 cans Black Cherry diet soda
  • Core 4 raw baking apples and then put them in a microwave-safe pan/bowl.
  • Pour Black Cherry diet soda over the apples.
  • Microwave on high for 20 minutes.  Your time may vary depending on your microwave wattage. Check after 10 minutes and every 5 minutes after that.
  • Apples are done when soft when touched with a spoon.
  • Can serve hot or cold.

Nutritional information for this recipe coming soon.

 

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CREAM OF MUSHROOM SOUP CHICKEN

1 family-size can Campbell's Cream of Mushroom soup
12 boneless chicken thighs (with skin removed)
  • Put chicken thighs in ovenproof large baking dish.
  • Cover chicken with cream of mushroom soup (do NOT dilute it).
  • Cover pan (with glass lid or aluminum foil).
  • Bake at 350 degrees for 1 1/2 hours (until chicken is thoroughly cooked and is no longer pink).

Nutritional information for this recipe coming soon.

 

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HOT SPICED APPLESAUCE

4 lbs. tart cooking apples, pared, cored and cut into chunks (12 cups)
1/2 cup sugar
1/2 tsp. ground cinnamon
1 cup water
1 TB lemon juice
  • Combine ingredients in 4-quart saucepan.
  • Bring to a boil.
  • Cover, reduce heat and simmer until apples are tender, about
    20-25 minutes.

Nutritional information for this recipe coming soon.

 

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STRAWBERRY SMOOTHIE

1 cup non-fat (skim) milk
1 cup frozen strawberries
Equal (or similar sweetener) - to taste
6 ice cubes
  • Combine first 3 ingredients in blender.
  • Add ice cubes one at a time and blend on high until ice is completely crushed and smoothie is very thick.
  • Pour into a tall drinking glass.
  • Enjoy!

Nutritional information for this recipe coming soon.

 

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STUFFED GREEN PEPPERS

1 lb. ground beef
4 green peppers
1 cup cooked Minute Rice
1 can Campbell's Tomato Soup - reserve 1/3 of can
Salt - to taste
Pepper - to taste
Garlic Salt - to taste
  • Combine ground beef, cooked Minute rice, tomato soup and seasonings.  Set aside.
  • Clean/wash green peppers, cutting off tops and removing insides.
  • Fill peppers with ground beef/rice mixture.
    NOTE:  No need to parboil peppers first.
  • Spread reserved tomato soup on top of ground beef/rice mixture in peppers.
  • Microwave on high for approximately 15-20 minutes, until ground beef is well cooked.
Note: If you have any leftover ground beef/rice mixture that does not fit into the peppers, put the leftover ground beef/rice mixture in a microwave-safe bowl and top with green pepper tops.  Microwave on high separately approximately 10-15 minutes.

Nutritional information for this recipe coming soon.

 

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CHICKEN CACCIATORE
Serves: 6 Group: Dinner

Qty Serving Size Ingredient
3.0 pounds Chicken, thigh, with or without bone, NS as to cooking method, NS as to skin eaten
2.0 large Tomatoes, cooked, from canned, NS as to method
46.0 ounces Tomato juice
3.0 clove Garlic, raw
1.0 pounds Mushrooms, raw
2.0 cup, chopped Pepper, sweet, green, raw
2.0 pounds Onions, mature, cooked, from fresh, fat not added in cooking
  • Combine all ingredients in large saucepan.
  • Add additional seasoning to your taste/preference:
    • Black Pepper
    • Salt
    • Minced garlic
    • Bay leaf - 1 or 2 (optional)
    • Onion salt (optional)
    • Garlic salt
  • Simmer approximately 30 minutes, with cover on pan.
  • Uncover and continue cooking until sauce is reduced to desired consistency. Be certain chicken is thoroughly cooked (I usually cook for at least 1 hour--sometimes longer.)
  • Chicken cacciatore usually tastes even better the second day. Tastes especially good served over rice.
  • I usually serve the Chicken Cacciatore over cooked Minute Rice.  When cooking Minute rice, instead of the required amount of water, use the cacciatore sauce. (Consult your rice box for nutritional information for rice; not included in nutritional information for this recipe.)
  • Option: you can substitute 6 chicken breasts for the thighs; however, this may affect the nutritional information.

UNDER CONSTRUCTION -

7-31-00 - NUTRITIONAL INFORMATION

BELOW NOT FINISHED YET-
DO NOT GO BY INFO PROVIDED BELOW.
NEED TO FINISH/REVISE/CORRECT.

Per Serving

Calories 704 calories
Protein 63 grams
Fat 36 grams
Carbohydrate 34 grams
Effective Carb 29 grams
(Carb minus Fiber)

 

Calories: 704.2 calories Protein: 62.7 grams
Fat: 35.8 grams Carbohydrate: 34.0 grams
Vitamin C: 103.3 mg Vitamin E: 3.4 mg/IU
Vitamin A: 293.8 RE Vitamin A: 2,223.6 IU
Carotene: 185.8 mg Cholesterol: 209.2 mg
Saturated Fat: 9.9 grams Monounsat Fat: 13.9 grams
Polyunsat Fat: 8.1 grams Fiber: 5.4 grams
Alcohol: 0.0 grams Thiamin: 0.5 mg
Riboflavin: 1.0 mg Niacin: 19.8 mg
Vitamin B6: 1.4 mg Folate: 112.5 mg
Vitamin B12: 0.7 mg Calcium: 105.5 mg
Phosphorus: 586.1 mg Magnesium: 109.4 mg
Iron: 6.2 mg Zinc: 6.6 mg
Copper: 1.0 mg Sodium: 2,070.4 mg
Potassium: 1,722.0 mg Water: 637.3 grams
Effective Carb (Carb - Fiber) 28.7

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This site was created May 2000.
This page was updated on Friday, May 25, 2001

 

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