Chow Mein Hotdish

1c. celery and 1c. onion, sauteed in oil
2lb. hamburger, browned (or ground turkey)
1lg can bean sprouts, with liquid
1sm can mushrooms, drained
1sm can water chestnuts
1c. instant rice (sub brown rice for lighter)
garlic salt
salt and pepper
4tbs soy sauce
2 cans mushroom soup

Mix togeter and bake 30m uncovered at 350*.
Add 1pkt thawed pea pods on top and bake for another 30m.

~an old church cookbook

*Watch soup and soy sauce for allergens to be gluten free.
*Sub brown rice for lighter/diabetic

Chicken Scampi

from "Diabetic Cookbook for Dummies" 3rd ed., 2010

Serves 4

1/4 t. pepper
2 cloves garlic, minced, divided
1/4 t. salt
2 T. roughly chopped fresh oregano
1/4 c. roughly chopped fresh parsley
3 T. lemon juice
1/4 c. white wine, divided
5 skinless, boneless chicken breast halves, 4 oz. each, cut into 1-inch strips
1 T. olive oil
1/4 c. chicken stock
1 T. butter
1/2 c. Roma tomatoes, diced
salt and pepper to taste
3 T. grated Parmesan cheese

Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the white wine in a resealable plastic bag. Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).

When ready to cook the chicken, preheat the broiler, on low if your range has this setting. Remove the chicken from the marinade (save the remaining marinade) and place in a shallow pan. Broil 8 inches from the heat, turning once, until the chicken is no longer pink inside (about 15 minutes).

While the chicken is broiling, heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant but not browned. Add the remainng white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil. Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.

*Serve with a side salad, and over a small portion of whole wheat buttered egg noodles.

Poor Man's Lobster

1 piece Cod or torsk fish for each person
Butter

Put frozen fish in large pan of cold water with 1 teaspoon salt and 2 teaspoons sugar.
Boil 8 to 10 minutes.
Spread with butter and broil until brown OR serve as-is with melted butter.

Grandma Mary Beth's Cheesy Chicken Hotdish

1 6-oz. Box of Uncle Bens Wild Rice – cooked 1 cup chopped celery
1 small onion – chopped
1 can Cream of Chicken Mushroom
1 can sliced water chestnuts – drained
1 cup sour cream
2 cups cooked chicken – diced
1 cup cheddar cheese

Mix all together
Bake one hour uncovered at 325

Grandma's notes: use more cheese! And, use a large Pyrex bowl. It just tastes better, though you can bake in a regular baking dish too. :o)

Diabetic friendly: sub brown rice. Serve with side salad and limit potion to 1c.
Gluten free: watch ingredients of sour cream and soup.

Spaghetti Sauce

1 lg can crushed tomatoes
1 lg can tomato puree
1 lg can diced tomatoes
1 small can tomato paste
1lb ground beef (or italian sausage)
Dash Worcestershire sauce
1lg green pepper, chopped
1lg onion, chopped
1 container mushrooms, chopped
Minced garlic
Italian seasoning

Brown hamburger, drain.
Sautee pepper, onion, and mushrooms in a pad of butter, add to a large pot with hamburger.
Add all other ingredients - garlic and italian seasioning to taste, about 1T  each for us. Fresh garlic can be sauted with the vegetables.
Simmer for 3h, stirring frequently.

We use for spaghetti, lazagna, goulash, etc. Freezes well.

Diabetic friendly: carb free! Serve over whole wheat noodles.
Gluten free: check seasonings for allergens. Serve over rice noodles, or make meatball sandwiches over rice bread.

Ice Palace Wild Rice Soup

Serves 8+, freezes well

1lg can cream of mushroom soup
1lg can cream of chicken soup (diluted by 1/2 cans milk)
1 can chicken broth (for thinning out the soup later)
3-4 chicken breasts, cooked and cubed
6c cooked wild rice (roughly 1 to 1-1/2c. before cooking)
1 sm package mushrooms, chopped and sauted
1 chopped green pepper
1 chopped red pepper
1 chopped large onion
1 sm can chopped black olives, optional
2oz white wine, optional

Cook wild rice and chicken.
Throw all ingredients (except chicken stock) in to a large pot and heat until boiling.
Thin with chicken stock to your preference.

*I've also made this with turkey with Thanksgiving leftovers - yum!

Diabetic friendly: make with 1/2c wild rice.
Gluten free: check soup for allergens. Skip wine, and use homemade chicken broth (boil chicken carcass in 1c water on low for 1-2h. Freezes well in ice cube trays, strain with fine strainer depending on the dishes you will use it in.)

Santa Fe Rice and Beans

2 cups cooked white rice
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
1 cup low-fat sour cream
2 cups shredded reduced-fat Mexican cheese blend, divided
1 small red onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained

Preheat oven to 350.

In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.

Transfer to a greased 2 quart baking dish and top with onions and olives.

Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

Serves 8. Freezer friendly!

Diabetes friendly: use brown rice. Limit serving to 1c.
Gluten free: check sour cream for allergens. Skip corn if need be.