World Famous Recipes

Anna Banana’s Early Morning Muffins Recipe

Low Fat Muffins

Ingredients

3 large ripe bananas
3/4 cup sugar
1/2 cup applesauce
2 large eggs
3 tablespoons plain yogurt or low fat sour cream
1 teaspoon baking soda
1 3/4 cups whole wheat flour
1/4 cupwheat germ or crunchy granola
Comments
*You can also add chopped nuts, raisins, carob or chocolate chips or any other surprise treat!

Directions

Heat oven to 375°F.
Mash the bananas in a big mixing bowl with a potato masher.
Add the sugar, eggs and applesauce and mix well.
Stir baking soda into yogurt or sour cream and it will become foamy which makes the muffins rise.
Add the flour and wheat germ And stir until just mixed (muffins won’t rise if you overmix).
Spoon mixture into muffin papers in muffin pan.
Bake about 10-15 Minutes until done.

Instant rice

1 can of beef stock

Use the beef stock instead of water. Use the can to measure the rice as they take equal amounts. Follow the cooking instructions on the Instant rice box.

Lots more Rice Recipes

Key West Crab Salad Source: eDiets.com

3 cups fresh spinach - rinsed, dried and torn into bite-size pieces

2 cups leaf lettuce - rinsed, dried and torn into bite-size pieces

1 cup finely shredded cabbage

2 large oranges, peeled and segmented

1 red onion, sliced in rings

2 (6 ounce) cans crabmeat

1/2 teaspoon orange zest

3 tablespoons orange juice

2 tablespoons balsamic vinegar

2 teaspoons olive oil

1 teaspoon fresh chopped tarragon

1. In a large bowl, combine spinach, lettuce, cabbage, oranges, and onions. Add crabmeat, and gently toss until combined. Set aside. 2. In a small jar with a tight-fitting lid, combine orange zest, orange juice, vinegar, oil and tarragon. Cover, and shake until well mixed. 3. Pour orange dressing over spinach salad, and gently toss until salad is well coated. 4 servings

Calories: 187.32, Calories from Fat: N/A, Total Fat: 3.82 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A. Total Carbohydrate: 18.42 g, Dietary Fiber: N/A, Sugars: N/A,Protein: 19.81 g, Vitamin A: N/A, Vitamin C: N/A

GAZPACHO SOUP

Yield: 4 servings

Source: “Cooking with the Diabetic Chef” by Chris Smith

Book info: http://diabeticgourmet.com/book_archive/details/23.shtml

INGREDIENTS

- 1 pound plum tomatoes, peeled and seeded

- 1 cup cucumber, peeled, seeded, and diced

- 1/2 jalapeno pepper, seeded, diced

- 1/2 medium red onion, diced

- 1/4 bunch cilantro, chopped

- 1 (4.5 ounce) can of tomato juice

- 1/2 teaspoon hot pepper sauce

- 1/4 teaspoon salt

DIRECTIONS

Combine all ingredients in a food processor and blend until smooth.

Add more salt if needed. Refrigerate for 1 hour before serving.

Nutritional Information Per Serving (1 cup): Calories: 49, Fat: 1 g,

Cholesterol: 0 mg, Sodium: 272 mg, Carbohydrate: 11 g, Dietary

Fiber: 3 g, Sugars: 5 g, Protein: 2 g

Diabetic Exchanges: 2 Vegetables

Tempura

Batter:

1/2 c flour

1/2 c water

1/4 c cornstarch

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1/2 tsp baking soda

Combine with a whisk and coat vegetables then deep fry in hot oil

when golden brown remove and drain on paper towel  serve hot.

Vegetable that can be used for frying:

sweet potato slices celery sticks

carrot sticks zucchini slices

mushrooms parsnip slices

green pepper strips water chestnut slices

sweet onion slices green beans

Sweet and Sour Chicken

2 1/2 to 3 lbs broiler-frying chicken, cut up into small pieces

1 egg, slightly beaten

1 Tbsp cornstarch

2 tsp light soy sauce

1 tsp salt

dash of white pepper

2 tomatoes

1 green pepper

Vegetable oil

Batter

see above tempura recipe

1 1/4 c sugar

1 c chicken broth

3/4 c white vinegar

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1 clove garlic, finely chopped

1/4 c cornstarch

1/4 c cold water

1 can (8 1/4 oz) pineapple chucks, drained

Prepare chicken by removing bones and cutting into 1″ pieces mix next five ingredients in a glass or plastic bowl and refrigerate for 20 minutes.

Cut each tomato into 8 wedges

Cut green pepper into 1″ pieces

Heat vegetable oil 1 1/2 inches deep in wok to 350º

Mix the batter ingredients stirring in chicken and coat pieces well fry chicken 15 pieces at a time until golden brown, about 1 minute drain on paper towel.

Heat sugar. chicken broth, vinegar , 1 Tbsp vegetable oil, 2 tsp soy sauce,  1/2 tsp salt and garlic to boiling in a saucepan.

Mix 1/4 c cornstarch and 1/4 c water, stir into sauce to thicken it, about 10 seconds Stir in tomatoes, green pepper and pineapple. Heat to boiling and pour over chicken.

serves 6

Do ahead directions:

After frying chicken for 3 minutes wrap and freeze no longer then 1 week.

Prepare sauce as directed except omit tomatoes and green peppers. Freeze no longer then 1 week.

Dip container of sauce in hot water to loosen. Place frozen block in saucepan cover tightly. Heat stirring occasionally until thawed.

Heat frozen chicken in oven 400º until hot about 25 minutes.

Stir tomatoes and green peppers into sauce. Heat to boiling, pour over chicken.