Sunny Mandarin Orange Pie
From Joanna Lund’s book, Diabetic Desserts Cookbook
*s indicate division of ingredients; read recipe carefully
2 – 4 serving packages of Jello sugar-free instant vanilla
pudding mix *
1 – 4 serving package Jello sugar-free orange gelatin
1 1/3 cups Carnation Nonfat Dry Milk Powder *
2 1/3 cups water *
1 - 11 ounce can mandarin oranges, drained and rinsed
1 – 6 ounce Keebler graham cracker piecrust
1 teaspoon coconut extract
½ cup Cool Whip Free
¼ cup flaked coconut *
In a medium bowl, combine 1 package dry pudding mix, dry gelatin, 2/3 cup dry milk powder, and 1-1/3 cups water. Mix well using a wire whisk. Add mandarin oranges. Mix gently to combine. Spread mixture into piecrust. Refrigerate while preparing topping.
In another medium bowl combine remaining package dry pudding mix, remaining 2/3 cup dry milk powder, and remaining 1-cup water. Mix well using a wire whisk. Blend in coconut extract, Cool Whip Free, and 2 tablespoons coconut. Spread mixture evenly over orange filling. Evenly sprinkle remaining 2 tablespoons coconut over the top. Refrigerate for at least 1 hour.
Makes 8 servings.
Each serving equals: 5 points, 206 calories, 6 grams Fat, 6 grams Protein, 32 grams Carbohydrate, 564 mg Sodium, 143 mg Calcium, 1 gram Fiber.
my notes - the instant jello gels fast, so I think it'll do better to add it last, whenever possible.
Discard tip and cut wings apart at joint Place chicken pieces in 5
quart slow cooker. Mix brown sugar and flour well in saucepan. Add water, vinegar and ketchup. Stir. Add remaining 5 ingredients. Heat and stir until boiling and thickened. Pour over wings. Cover. Cook on LOW for 8 or 9 hours or on HIGH for 4 to 4 1/2 hours until tender. Serve from slow cooker or remover to platter. Makes 28 wing pieces or about 18 drumettes.
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Tzatziki Potato Salad
For 6-8 servings
Bring to a boil in a large pot with enough salted cold water to cover 2 pounds red or other waxy potatoes. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, 20-25 minutes. Drain, peel if desired and cut into bite-sized pieces.
Set a very fine mesh sieve or colander lined with a coffee filter or several layers of cheesecloth over a bowl. Add 2 cups low-fat plain yogurt and let drain at room temperature for at least 2 hours or, covered, in the refrigerator for up to 24 hours. Meanwhile, toss 1 cucumber, peeled, seeded and finely diced and 1 tsp salt together in a colander set over a bowl and let drain at room temperature for at least 1 hour or, covered, in the refrigerator for up to 24 hours.
Squeeze the cucumber in a dish towel to remove as much liquid as possible, then dry completely on paper towels. Combine the yogurt and cucumber in a large bowl along with:
2 tbl extra-virgin olive oil
1 tbl finely snipped fresh dill
1 tbl minced fresh mint
1 tbl. red wine vinegar
ground black pepper to taste
Mash together 2 gloves garlic, peeled and 1/2 tsp salt until a paste is formed. Stir into the yogurt mixture. Let stand for 1 hour or refrigerate, covered for up to 24 hours. Meanwhile, place still-warm potatos in a bowl and let cool to room temperature. Add the yogurt sauce and toss gently to coat evenly. Cover and refrigerate. Serve chilled, garnish with thin cucumber slices, fresh dill or fresh mint.
(I haven't figured out the points, but it's gotta be better than potato salad with mayo!)
Recipe By :Arly Schnabel, Ellendale, ND
Serving Size : 4 Preparation Time :0:00
Categories :
1 pound top sirloin -- well trimmed & cut into thin strips
4 teaspoons soy sauce
2 teaspoons fresh gingerroot or 1/2 tsp ground ginger -- shredded
1teaspoon orange peel -- finely grated
1 tablespoon cooking oil
2 cups broccoli florets
1 small sweet red pepper -- cut into strips
2/3 cup picante sauce
1/2 teaspoon sugar (optional)
1/3 cup orange juice
1 tablespoon cornstarch
3 whole green onions with tops -- cut diagonally into 1" pieces
sliced almonds (optional)
hot cooked rice
Toss meat with soy sauce, ginger and orange peel; set aside for 10 minutes.
Heat oil in a wok or large skillet on high. Stir-fry meat just until nolonger pink; remove. Add broccoli, pepper, picante sauce and sugar if desired. Cover and reduce heat to simmer. Cook until vegetables are
crisp-tender, about 3 minutes. Combine orange juice and cornstarch; add to skillet along with meat and onions. Cook and stir 1 minute or until sauce is thickened. Sprinkle with almonds if desired. Serve over rice.
Yield: 4-6 servings
Source: "The Country Cooking Recipe Collection, Prize-Winning Vegetable Dishes"
Copyright: "Reiman Publications"
Per Serving (excluding unknown items): 140 Calories; 4g Fat (23.9% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 330mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; ½ Fat; 1 Other Carbohydrates.
NOTES : My whole family loves this recipe, which I discovered in the local newspaper years ago. Stir-frying is a fun way to prepare a meal...and we really like how the orange perks up the flavor of the beef.
1 1/2 c butter, softened
1 1/2 c granulated sugar
1/2 tsp pure vanilla extract
3 c unbleached flour
1 tsp baking soda
1/2 tsp salt
yellow food paste coloring
orange food paste coloring
Click to enlarge
In a mixing bowl, combine butter, sugar, and vanilla extract. Gradually add flour, baking soda, and salt. Mix until thoroughly combined. Divide dough in half. Tint one dough yellow. Divide remaining dough into two-third and one-third portions. Color larger dough orange; leaves smaller dough white. Shape each portion of dough into two eight inch logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in a slight angle. Top with white logs; form a rounded top. Wrap in plastic wrap. Chill four hours, or until firm. Preheat oven to 350. Unwrap dough and cut into 1/4" slices. Place two inches apart onto unprepared baking sheets. Bake for ten minutes, or until lightly browned.
Nutritional Analysis per serving (60 servings total)
Calories 78
Total Fat 4 g
%CFF 51 %
Cholesterol 12 mg
Protein 1 g
Sodium 75 mg
Carbohydrates 9 g
Fiber 0.2 g
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