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Author Topic: Dinner Recipes  (Read 5977 times)

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Offline Chris

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  • Luck. Runs. Out.
Dinner Recipes
« on: January 25, 2008, 08:27:22 PM »
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  • Submit Dinner recipes here by replying using info in stickied post

    List
    « Last Edit: January 25, 2008, 08:34:19 PM by Chris »
    Chris
    -Daddy to Emily (9) dx 6/24/08 and Christopher (14) dx 7/25/04 and Ava


    Offline MommyAngela

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    Re: Dinner Recipes
    « Reply #1 on: January 28, 2008, 07:33:32 PM »
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  • Navy Bean Soup

    12 oz navy beans   
    2 carrots   
    1 medium onion   
    1 ham bone with meat attached   
       seasoning salt to taste
     
    1 Rinse and sort navy beans into a colander 24 hours before cooking.
    2 Chop onion and carrot finely. Put all ingredients in soup pot, covering with water to top of bone. Cover and refrigerate at least 12 hours (up to 24) to soften beans.
    3 Next day, place pan on stove and boil for 20 minutes, then lower to a simmer until beans are tender. Add seasoning salt and a bit of garlic salt to taste while cooking.
    4 Remove ham bone, leaving all bits of meat in soup.
     
    Servings: 10
             
    Amount Per Serving       
    Calories   116.18   
    Carbohydrates 21.57g
    Dietary Fiber 8.19g
    Angela, Mom to Elizabeth - 13, Luke - 11, dx 9/30/2006 and Isaiah - 8, dx 6/7/2010 both pumping with T-Slims

    Offline MommyAngela

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    Re: Dinner Recipes
    « Reply #2 on: January 28, 2008, 07:35:00 PM »
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  • Taco Soup

    1 medium onion, chopped   
    1.5 lbs ground beef   
    3 cans petite cut tomatoes   
    2 cans roasted green chilies   
    1 package ranch salad dressing mix   
    2 packages dry taco seasoning mix   
    1 can northern beans   
    3 cans kidney beans   
    1 can pinto beans   
    1 can black beans   
     
    1 Combine all in crock pot (including liquid from beans) and simmer several hours.
    2 Serve with sour cream, guacamole, grated cheese and corn chips.
    3 Carb count only includes soup, not garnishes.
     
    Servings: 12 (or more)

    Nutrition Info:
    Calories   345.35   
    Carbohydrates 38.12g
    Dietary Fiber 8.66g
    Angela, Mom to Elizabeth - 13, Luke - 11, dx 9/30/2006 and Isaiah - 8, dx 6/7/2010 both pumping with T-Slims

    Offline Linds

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    • Loving life! Has it really been almost 5 years?
    Re: Dinner Recipes
    « Reply #3 on: January 30, 2008, 09:20:22 PM »
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  • Savory Stuffed Peppers

    4 medium-size green peppers
    1/2 pound extra-lean ground beef
    1/2 cup chopped onion
    1 cup drained, canned whole tomatoes
    1 cup cooked wild rice
    1 tablespoon Worcestershire sauce
    1/2 teaspoon Italian seasoning
    1/2 cup soft bread crumbs
    Vegetable cooking spray
    1 cup canned tomato sauce

    Slice off stem end of peppers and remove and discard seeds and membranes. Submerge the peppers in a pan of boiling water and cook for 5 to 10 minutes; drain. Brown ground beef and onion in a nonstick skillet over medium heat. Drain and pat dry with paper towels. Return meat mixture to skillet. Add tomatoes, breaking them into pieces with cooking spoon, and cook until liquid evaporates. Remove meat mixture from heat; stir in wild rice, Worcestershire sauce, and Italian seasoning. Spoon 1/2-cup portions of rice mixture into peppers; sprinkle evenly with bread crumbs. Place peppers in a baking dish coated with cooking spray. Bake at 350F for 20 minutes or until lightly browned. Spoon tomato sauce over peppers and return to oven until heated.

    Yield: 4 servings
    Serving Size: 1 stuffed pepper
    Nutrition Facts

    Per Serving:
      Calories: 243
      Carbohydrate: 34 g
      Protein: 19 g
      Fat: 4 g
      Saturated fat: <1 g
      Sodium: 653 mg
      Fiber: 5 g
      Exchanges per serving: 2 starch, 1 1/2 lean meat, 1 fat
      Carbohydrate choices: 2
    Linds-dx. 12/23/2006
    Pumping with MM 722 since 12/6/07
    Dexcom 7+ CGMS Since 5/19/11
    DiaBuddies Finance Chair
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    Offline jefsbetterhalf

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    Re: Dinner Recipes
    « Reply #4 on: February 03, 2008, 11:48:02 AM »
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  • Original Homemade Italian Beef 

    INGREDIENTS:
    3 pounds beef chuck roast
    3 (1 ounce) packages dry
    Italian salad dressing mix
    1 cup water
    1 (16 ounce) jar pepperoncini peppers
    8 hamburger buns, split

    DIRECTIONS:
    1. Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

    Yields: 6 servings

    Nutrition Info (per serving)
    Calories 550 (48% from fat) | Protein 31.9g | Fat 28.8g (sat 10.9g) | Carbohydrate 37g | Fiber 2.2g | Cholesterol 103mg | Iron 6mg | Sodium 3779mg | Calcium 129mg


    OK.. .this is the original recipe...
    here are changes that I make!
    If you don't like things to salty or seasoned.. cut back to 2 packs of dressing
    Can add chopped onion
    I use beer instead of water... can use beef broth also
    I use Hoagie rolls!
    Can add the peppers at the beginning or half way thru to give it more of a bite!
    « Last Edit: February 26, 2008, 08:41:05 PM by jefsbetterhalf »
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline jefsbetterhalf

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    Re: Dinner Recipes
    « Reply #5 on: February 03, 2008, 12:03:32 PM »
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  • Chicken Jerusalem I 
     
    INGREDIENTS:
    6 skinless, boneless chicken breast halves
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (8 ounce) package cream cheese
    1 (1 ounce) package dry Ranch-style dressing mix
    1 1/4 cups white wine

    DIRECTIONS:
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
    3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

    Yields: 5 servings
    Nutrition Info (per serving)
    Calories 431 (46% from fat) | Protein 37.1g | Fat 22g (sat 11.6g) | Carbohydrate 9g | Fiber 0.2g | Cholesterol 132mg | Iron 2mg | Sodium 1042mg | Calcium 73mg

    We serve this with steamed rice or pasta. Not included in carb count!!!
    Sometimes I double the sauce part!
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline jefsbetterhalf

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    Re: Dinner Recipes
    « Reply #6 on: February 03, 2008, 12:11:09 PM »
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  • Champagne Chicken 


    INGREDIENTS:
    4 skinless, boneless chicken breast halves
    1/4 cup all-purpose flour for dusting
    1 teaspoon salt
    1 teaspoon ground black  pepper
    2 tablespoons olive oil
    2 1/2 cups fresh sliced mushrooms
    2 cups heavy cream
    1 cup champagne



    DIRECTIONS:
    1. Lightly dust chicken breasts with flour and a little salt and pepper.
    2. In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
    3. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

    Yields: 4 servings

    Nutrition Info (per serving)
    Calories 684 (68% from fat) | Protein 31.9g | Fat 52.5g (sat 28.7g) | Carbohydrate 12.3g | Fiber 0.9g | Cholesterol 232mg | Iron 2mg | Sodium 710mg | Calcium 101mg

     
     
     
     
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline alissasmom

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    Re: Dinner Recipes
    « Reply #7 on: February 06, 2008, 01:47:24 PM »
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  •                   CROCK POT PIZZA

                    1 lb cooked ground beef
                     1/2onion finely chopped
                      1/2 green bell pepper
                    1 jar spagetti sauce
                     1  jar pizza sauce
                   1 can mushrooms
                   12oz package of kloski noodles (cooked and drained)
                    as desired  shredded cheese chedder and mozzarella
                    pepperonni and any other pizza topping you would like.

      cook beef and onions,add sauces and mushrooms to meat,
       cook and drain nooodles,layer noodles,meat.cheese, layer until all used in crock pot and cook on low until  heated and cheese is melted...  i dont have the carbs for this at the time but i will post them next time i make it.i would say it's pretty close to a spaghetti carb factor.
    « Last Edit: March 03, 2008, 12:07:15 PM by alissasmom »
    Jamie, mom to Alissa 8(dx12-1-06@14months old)pumping with a pink animas 2020  (5-13-08 ) now a green ping , and Caden 7 yrs


    Offline harley2vikings

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    Re: Dinner Recipes
    « Reply #8 on: February 07, 2008, 03:31:35 PM »
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  • CHEESEBURGER SOUP

    INGREDIENTS
    1/2 pound ground beef
    3/4 cup chopped onion
    3/4 cup shredded carrots
    3/4 cup chopped celery
    1 teaspoon dried basil
    1 teaspoon dried parsley
    4 tablespoons butter
    3 cups chicken broth
    4 cups cubed potatoes
    1/4 cup all-purpose flour
    2 cups cubed Cheddar cheese
    1 1/2 cups milk
    1/4 cup sour cream

    DIRECTIONS
    In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
    Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
    Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
    Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. After cheese is melted, add sour cream and heat through. Do not boil.

    MAKES 7 SERVINGS==26 CARBS PER SERVING
    A very hearty, thick, delicious soup.  Serve with crusty french bread...YUM
    Deb
    Mom of Andrew(11) non-D, and Tori (8) diagnosed T1 on 11/27/06.
    Pumping Novalog with Minimed 722 July 07

    Offline jefsbetterhalf

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    Re: Dinner Recipes
    « Reply #9 on: February 24, 2008, 09:45:01 PM »
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  • Chicken Noodle Soup 
     Yields: 10 servings


    INGREDIENTS:
    4 cups chopped, cooked
    chicken meat
    1 cup chopped celery
    1/4 cup chopped carrots
    1/4 cup chopped onion
    1/4 cup butter
    8 ounces egg noodles 12 cups water
    9 cubes chicken bouillon
    1/2 teaspoon dried marjoram
    1/2 teaspoon ground black
    pepper
    1 bay leaf
    1 tablespoon dried parsley

    DIRECTIONS:
    1. In a large stock pot, saute celery and onion in butter or margarine.
    2. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
    3. Add noodles, and simmer for 10 more minutes.

    Nutrition Info (per serving)
    Calories 226 (32% from fat) | Protein 19.2g | Fat 8.1g (sat 3.7g) | Carbohydrate 18.2g | Fiber 1.1g | Cholesterol 76mg | Iron 2mg | Sodium 1138mg | Calcium 39mg
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline jefsbetterhalf

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    Re: Dinner Recipes
    « Reply #10 on: February 24, 2008, 10:06:40 PM »
  • Publish
  • Delicious Ham and Potato Soup 

    Yields: 8 servings

    INGREDIENTS:
    3 1/2 cups peeled and diced potatoes
    1/3 cup diced celery
    1/3 cup finely chopped onion
    3/4 cup diced cooked ham
    3 1/4 cups water
    2 tablespoons chicken bouillon  granules
    1/2 teaspoon salt, or to taste
    1 teaspoon ground white or black pepper, or to taste
    5 tablespoons butter
    5 tablespoons all-purpose flour
    2 cups milk

    DIRECTIONS:
    1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
    2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
    3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

    Nutrition Info (per serving)
    Calories 196 (47% from fat) | Protein 6.1g | Fat 10.4g (sat 5.9g) | Carbohydrate 19.9g | Fiber 2g | Cholesterol 30mg | Iron 1mg | Sodium 422mg | Calcium 93mg
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline jefsbetterhalf

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    Re: Dinner Recipes
    « Reply #11 on: February 26, 2008, 06:11:40 PM »
  • Publish
  • Chicken Pot Pie
    Yields: 8 servings

    INGREDIENTS:
    1 pound skinless, boneless chicken breast halves - cubed
    1 cup sliced carrots
    1 cup frozen green peas
    1/2 cup sliced celery
    1/3 cup butter
    1/3 cup chopped onion
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon celery seed
    1 3/4 cups chicken broth
    2/3 cup milk
     
    2 (9 inch) unbaked pie crusts

    DIRECTIONS:
    1. Preheat oven to 425 degrees F (220 degrees C.)
    2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
    3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
    4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
    5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

    Nutrition Info (per serving)
    Calories 419 (52% from fat) | Protein 18.9g | Fat 24.3g (sat 9.1g) | Carbohydrate 30.7g | Fiber 3.4g | Cholesterol 55mg | Iron 2mg | Sodium 757mg | Calcium 53mg
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline jefsbetterhalf

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    Re: Dinner Recipes
    « Reply #12 on: February 26, 2008, 08:20:47 PM »
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  • Tofu Parmigiana 

    Yields: 4 servings


    INGREDIENTS:
    1/2 cup seasoned bread crumbs
    5 tablespoons grated Parmesan cheese
    2 teaspoons dried oregano, divided
    salt to taste
    ground black pepper to taste
    1 (12 ounce) package firm tofu
    2 tablespoons olive oil
    1 (8 ounce) can tomato sauce
    1/2 teaspoon dried basil
    1 clove garlic, minced
    4 ounces shredded mozzarella
    cheese

    DIRECTIONS:
    1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
    2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
    3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
    4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
    5. Bake at 400 degrees F (205 degrees C) for 20 minutes.

    Nutrition Info (per serving)
    Calories 359 (50% from fat) | Protein 25.9g | Fat 21.1g (sat 6.2g) | Carbohydrate 20.1g | Fiber 3.8g | Cholesterol 21mg | Iron 10mg | Sodium 997mg | Calcium 891mg
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline jefsbetterhalf

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    Re: Dinner Recipes
    « Reply #13 on: February 26, 2008, 08:44:36 PM »
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  • Chicken Tortilla Soup

    Yields: 4 servings


    INGREDIENTS:
    2 skinless, boneless chicken breasts
    1/2 teaspoon olive oil
    1/2 teaspoon minced garlic
    1/4 teaspoon ground cumin
    2 (14.5 ounce) cans chicken broth
    1 cup frozen corn kernels
    1 cup chopped onion
    1/2 teaspoon chili powder
    1 tablespoon lemon juice
    1 cup chunky salsa
    8 ounces corn tortilla chips
    1/2 cup shredded Monterey Jack cheese (optional)

    DIRECTIONS:
    1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
    2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

    Nutrition Info (per serving)
    Calories 506 (39% from fat) | Protein 25.4g | Fat 22.8g (sat 6.3g) | Carbohydrate 53.3g | Fiber 6.6g | Cholesterol 47mg | Iron 2mg | Sodium 1577mg | Calcium 231mg 
     
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline usbornetheresa

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    Asian Pork Noodle Skillet
    « Reply #14 on: June 01, 2008, 10:55:43 PM »
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  • 2 med carrots, peeled
    1 med red bell pepper
    5-6 green onions with tops (about 1 1/4 c sliced, divided)
    2 pork tenderloins about 1 pound each
    2 T toasted sesame oil
    2 T Asian Seasoning Mix
    4 packages (3 oz) oriental flavor ramen noodles
    1 T veg oil
    4 c water

    Cut carrots into julienne strips.  Cut bell pepper lengthwise into 1/4 in strips.  Slice green onions; set aside tops for garnish.

    Trim fat and silver skin from tenderloin.  Slice pork lengthwise into 4 strips.  Thinly slice strips crosswise.  Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in bowl; mix well.

    Add veg oil to skillet.  Heat over med-high heat 1-3 minutes or until shimmering.  Add half the of the pork.  Cook and stir 2-3 minutes or until browned; removed pork from skillet and keep warm.  Repeat with remaining pork.

    Add carrots and bell peppers to skillet.  Cook 1-2 minutes or until crisp-tender.  Add water and remaining ramen seasoning packets: stir to loosen browned bits from bottom of the pan.  Add ramen noodles and white parts of onion to skillet.; bring to a boil and cook 4-5 minutes or until noodles are softened.  Add pork; stir to break apart noodles  Remove skillet from heat; let stand, covered 3-4 minutes or until pork is heated through.  Garnish with reserved green onion tops.

    Serves 6 - 370g servings
    Carbs 38g
    Theresa
    Mom to Tori (14yo) dx 3/2006
    Pumping with Animas Ping 8/2010
    Dex G4 10/2013
    Michigan
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