In this issue:

Thursday's Diabetic Recipe: *Sloppy Joe Spaghetti Cups*
Requests & Replies from Subscribers:   One-Pan Oven Bakes

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* Exported from MasterCook *

Sloppy Joe Spaghetti Cups

Recipe By : Real Food for Real People
Serving Size : 12       Preparation Time :0:00
Categories : Diabetic                       Main Dish
              Pasta                         Thrifty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Spaghetti -- uncooked
1 Egg -- slightly beaten
1/2 cup Sour Cream
3/4 cup Grated Cheddar Cheese
1/4 teaspoon Salt
3/4 pound Ground Beef
1 packet Seasoning Mix for Sloppy Joes -- (1.31 ounces)
6 ounces Tomato Paste
1 cup Water

Spray a 12-cup muffin tin with non-stick vegetable cooking spray; set aside.
Preheat oven to 350 degrees F. Break spaghetti noodles in half and cook
according to package directions to cook al dente. While pasta is cooking, mix
together egg, sour cream and 1/2 cup cheese in a small bowl. When spaghetti is
cooked al dente, drain and rinse under cold water until completely cool. Drain
completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti
and toss until well mixed. Set aside.

Meanwhile, cook ground beef in a skillet until browned. Drain well and pat beef
dry with paper towels. Return beef to skillet; add seasoning mix, tomato paste
and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set
aside.

Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each).
Press pasta firmly into cups with back of spoon. Spoon beef mixture into center
of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese.

Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes.
Loosen edges with a knife and remove from muffin cups. Serve immediately.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 225 Calories; 13g Fat (50.8% calories from fat); 10g Protein; 17g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 233mg Sodium.

Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
 
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Kaylin,

Please send egg salad recipes. I have eaten a couple of different ones and want
to try more before deciding how I like it best. Thank you.

Chris
        

  
Hi,

My central air conditioning died an ugly death this week and my family is
melting! Please send COOL types of recipes that won't heat up my kitchen, sink
my budget, and are NOT hot meals. Thank you!

Meg
       

My sister-in-law makes a pudding-type salad that is yellow (banana? lemon?) and
has apples, marshmallows, and other things in it. She won't share the recipe,
but my kids love it- does anyone out there have something like this? Thankx!

Peggy
  

~ Subscriber Responses ~
 

 

Patty asked for it:

VEGETABLE MEDLEY

2 cups sliced mushrooms
1/2 tsp basil leaves, crushed
3 cups zucchini, sliced
2 Tbsp olive oil (or veg)
2 med green peppers, cut in strips
1 can tomato soup
1 cup sliced onion
1/2 tsp salt (opt)
1 large clove garlic, minced
grated Parmesan cheese

Heat oil in large pan. Brown mushrooms, cook zucchini, green pepper and onion
with garlic and basil (5 mins). Add soup and salt. Cover and cook over low heat
for 5 to 10 mins, stirring occasionally. Uncover and cook 5 mins more. Serve
with Parmesan cheese. Makes about 6 cups.

Pineapple Zucchini Bread

3 eggs
1 cup sugar
1 cup oil
2 tsp. vanilla
2 cups grated zucchini
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 cups flour
1 cup chocolate chips
1 cup crushed pineapple

Combine all ingredients. Mix well. Pour into two loaf pans. Bake one hour at 325
degrees. I doubled this and got 5 nice sized loaves.

ZUCCHINI-SPICE CAKE (from cooks.com)

2 c. all-purpose flour*
2 c. finely chopped zucchini (about 3 med.)
1 1/4 c. sugar
1 c. chopped nuts
1/2 c. vegetable oil
1/3 c. water
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. vanilla
3 eggs

Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches. Beat
all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium
speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 45-50 minutes or
until wooden pick inserted in center comes out clean. Cool on wire rack. 16
servings; 240 calories per serving. *If using self-rising flour, decrease baking
soda to 1/2 teaspoon and omit salt.

CREAM CHEESE FROSTING

1 pkg. (8 oz.) cream cheese, softened
1 tbsp. milk
1 tsp. vanilla
4 c. powdered sugar

Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth.
Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreading
consistency. Frosts a 13x9 inch cake or fills and frosts two 8 or 9 inch cake
layers. Refrigerate any remaining frosting. 16 servings; 175 calories per
serving.

Jack Poulter On an Island in the Pacific                       jpoulter@islandnet.com
 

This is for Patti who requested Zucchini Bread

Chocolate Chip Zucchini Bread Recipe (courtesy Paula Deen, 2008)

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans. Sift together
flour, baking powder, salt, spices and baking soda. In a large bowl, beat eggs
until light and fluffy. Add sugar, and continue beating until well blended. Stir
in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in
sifted ingredients. Pour into prepared loaf pans. Bake for 50 minutes, or until a
skewer inserted in the middle comes out clean. Remove loaves from pans and cool.
Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 50 minutes
Yield: 2 loaves

Carrie                                   cczeller@verizon.net
 

One-Pan Oven Bakes (4 servings)

Take 1 pkt. SHAKE 'N BAKE Coating Mix (any flavor), 2 Tbsp. KRAFT Zesty Italian
Dressing and 1 cup KRAFT Shredded Mozzarella Cheese and mix & match your recipe
from these options...

meat options
boneless skinless chicken breast halves, turkey breast filets, boneless pork
chops, meatless: eggplant slices

vegetable choices
mixed carrot and celery slices, bell pepper strips, mixed white and sweet potato
wedges, mixed zucchini and onion slices

sauce possibilities
pizza sauce, TACO BELLŪ HOME ORIGINALSŪ Thick 'N Chunky Salsa, KRAFT Original
Barbecue Sauce, pasta sauce

Then follow our 3 simple steps:

PREHEAT oven to 400°F. Coat 4 (4-oz.) pieces of meat with your favorite flavor
coating mix as directed on package. Place in foil-lined baking pan.

ADD 2 cups vegetables; sprinkle with dressing.

BAKE 30 min. Top each piece of meat with 1 Tbsp. of the sauce and 1/4 cup of the
cheese. Bake an additional 5 min. or until cheese is melted.
http://www.kraftfoods.com/kf/recipes/one-pan-oven-bakes-66154.aspx

Pam Smith                          smithypam@yahoo.com
 

Someone asked for a zucchini bread recipe a few days ago and I'd like to submit
my recipe, which is always good.

Mary Walter                             walterm@vnet.net
 
Zucchini Bread

3 eggs, slightly beaten
2 cups sugar
2 cups flour
1 cup canola oil
2 cups grated zucchini
1 cup chopped nuts
1 tsp. each of salt, cinnamon,
baking powder, soda, & vanilla

Combine eggs, oil and vanilla. Sift dry ingredients in a separate bowl. Add to
first mixture. Add zucchini and nuts. Bake in greased tube pan or Bundt pan at
350 degrees for one hour and fifteen minutes. (very moist and freezes well)

Creamed Zucchini

1 1/2 lbs. zucchini, cut into 1/2" slices
1 1/2 cups boiling water
1 1/4 tsp. salt
2 tbsp. butter
2 tbsp. flour
3/4 cup milk
1 cup French onion dip n' dressing
1/2 tsp onion salt
few grains pepper

Cook zucchini in boiling water to which 1/2 tsp. salt has been added. Cover and
cook 10 to 15 minutes or till tender. Remove from heat and drain. While zucchini
is cooking, prepare sauce. Melt butter in heavy saucepan. Stir in flour; mix
well. Pour in milk all at once; immediately stir vigorously over moderate heat.
Continue to cook til thickened, stirring constantly. Stir in Dip n'Dressing.
Stir constantly over low heat til piping hot. Add remaining 3/4 tsp. salt,
onion salt and pepper. Stir in drained zucchini and serve. 6 servings.
 

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