Author: RCLafnjack

  • Spaghetti Squash Alfredo w/Chicken

    Made this tonight… pretty tasty..

    1 med Speghetti Squash
    1 8oz can sliced mushrooms
    1 15oz Jar Classico Roasted Garlic Alredo (3gm carb per serv. 7 total servings in the jar 21 gm carb per bottle)
    1 large chicken breast
    1/2 cup mozzerella cheese
    1/4 cup feta crumbled.
    tsp dried parsley

    Split Squash in half lenthwise. Micro Wave 15 minutes until fork tender. Take the squash out with fork and place in large bowl. Mix till it looks like spaghetti.
    While the squash is cooking take the chicken breasts and cut into small bite size pieces. Fry chicken in olive oil until browned.
    Add the Chicken, mushrooms and Alfredo Sauce to the squash and mix well.
    Place in baking dish. Top with Mozzerela and Feta. Sprinkle parsley over the top Bake at 350 for 20 minutes.

  • Calamari

    I love calimari but I’ve choosen to not eat it becuase its deepfried and breading.. So I found a way to make it where its not like rubber band and the taste is awesome.

    Calamari (squid)

    Makes: 4 servings
    Prep: 15 minutes
    Cook: 45 minutes
    Ingredients:
    1 pound of calamari (squid) – cut into rings
    1 15 oz cans of puréed tomatoes
    1 15 oz can of diced tomatoes
    1/2 onion – chopped
    1/4 cup of finely chopped parsley
    2 tablespoons of olive oil
    1 teaspoon of salt
    1/4 teaspoon of pepper
    2 teaspoons of paprika
    Steps:
    1- Add the olive oil, tomatoes, onion, parsley, salt, pepper, & paprika in your cooking pan. Cover the cooking pan and let all the ingredients cook for 5 minutes on medium heat.
    2- After add minutes, add the calamari to the sauce. Cover your pan and let the calamari cook for 45 minutes – 1 hour. Stir from time to time

  • Paked Parmesan Chicken

    Baked Parmesan Chicken
    Ingredients
    1 egg
    2 tsp milk
    1/2 cup pork rinds crushed
    1/2 cup grated Parmesan cheese
    2 tsp chopped fresh thyme
    2 tsp chopped fresh basil
    2 tsp chopped fresh oregano
    1/4 teaspoon pepper
    1/4 teaspoon salt
    4 skinless, boneless chicken breast halves
    Directions
    Preheat oven to 350 degrees F (175 degrees C).
    in a small mixing bowl combine the crushed pork rinds together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Mix the egg with the milk and put in a shallow bowl. Dip the chicken breasts in the egg mixture, then press into the pork rind/parmesan . Place the chicken into a 9×13 inch baking dish.
    Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

    If you want to kick it up a notch.. use Spicy hot pork rinds..

  • Eggplant Surprise

    1 or 2 large eggplants
    Garlic Salt
    1 can Diced Tomato
    1 16 oz can Tomato Sauce
    1 8oz can tomato sauce
    1 16 oz can diced Tomatos
    1 can tomato paste
    Chopped up fresh basil or 1 tbls dry basil
    1 tsp oregano
    1 tsp thyme
    1 med Onion sliced
    3-4 cloves of garlic sliced
    ½ cup of clamata (greek) olives sliced
    Mozzarella Cheese
    Feta Cheese
    4 tbls extra virgin olive oil separated 2 tbls each

    Take 1 or 2 eggplants and slice them about n ½ ro ¾ inch thick (if you cut it to thin then it could get mushy and nobody like mushy eggplant). Sprinkle both sides with the garlic salt. Place a paper towel in the bottom of a baking dish.
    Lay EggPlant in on paper towel one layer. Then Paper Towel, then EggPlant until all the Eggplant is in the baking dish. Cover with paper towel.
    Take a smaller baking dish and set on top of the paper towel and then put a pot stock pot filled with water on top of that. This helps to squeeze the moisture from the egg plant (let set for 1-2 hours, This keeps the eggplant from being bitter to the taste)
    Put olive oil in medium sauce pan, get it hot and add onion and garlic. Saute until the onion starts to get transparent. Add the diced tomato and 1 can of tomato sauce and clamata olvies. Add the tomato paste if you want it thicker. Let simmer.

    Once the eggplant has sweated out (1-2 hours), take a brush and brush olive oil on both sides of the eggplant. Fry the eggplant until it start to brown. You might need to brush on more olive oil as the eggplant sucks it up like a sponge. Fry it till it browns, (if you want a real treat bbq the eggplant instead of frying).

    Once the eggplant is fried up take the other can of tomato sauce and pour it into the bottom of you baking dish. Then lay a layer of eggplant into the baking dish. Now take a ¼ inch slice of mozzarella and lay on the eggplant. Cover that with another slice of eggplant until all the eggplant is in the baking dish It will look like an eggplant sandwich .. Now take your sauce you made and pour it over the layered eggplant. Put Feta cheese on top of the eggplant.
    Bake for 30 minutes at 350.

  • Stuffed Acorn Squash

    I’ve never really been much for Sweet tasting squash. My grandmother used to bake squash cover it with Brown sugar and Butter and would say "I’t tastes just like candy".. being nobodies dummy at 10, I wasn’t fooled a bit and NO IT DIDN"T TASTE LIKE CANDY!!!

    So here is my submission for Pork Stuffed Acorn Squash

    2 med acorn squash or small pumpkins
    1/2 lb. lean ground beef
    1 large onion, minced
    1/4 cup parsley, chopped
    4 cloves garlic, minced
    1/2 tsp. paprika
    1/2 lb lean fresh pork, ground
    1 cup Pepperidge Farm herb stuffing
    1 cup low sodium chicken or beef broth
    melted butter

    Combine ground meats, stuffing, chopped onion, parsley, garlic, paprika and broth. Mix lightly but well. Season with a pinch of salt and black pepper.
    Cut pumpkin or squash into halves; scrape strings and seeds from inside (save seeds for roasting). Discard stringy pulp.

    Parboil the pumpkin or squash, cut side down in a small amount of boiling water for 5 minutes. Remove from water and pat dry. Brush with melted butter.

    Divide stuffing mixture evenly among the pumpkin halves; brush over stuffing with butter.

    Bake in a preheated 350°F oven for about 1 hour, or until the squash is tender.

  • Stuffed Zuchinni Boats

    4 med. size zucchini
    8 oz. Italian sausage, hot or sweet
    1 med. size yellow onion, chopped

    1 can Italian recipe diced tomato (drained)
    3 tbsp. minced parsley
    2 tbsp. minced basil or 2 tsp. dried basil, crumbled
    1/4 tsp. dried marjoram or thyme, crumbled
    1/4 c. fine, dry bread crumbs (Italian seasoned)
    1/4 tsp. each salt & black pepper
    1 egg

    Small bag mozzarella cheese shredded.

    Cut ends off Zucchini and put in boiling water for 8 minutes.. Remove and cut lengthwise and scoop out the zucchini leaving ¼ inch.

    Fry sausage and onion until cooked. Place in mixing bowl

    Add rest of ingrediants and mix. Take Pulp of zucchini and rough choop, place in paper towel and squeeze to drain water. Mix into bowl.

    Place Zucchini Shells in 13/9/2 baking dish and fill boats with sauage mixture. Pour tomato sauce over boats and cover with mozzarella Bake 40 minutes

  • Green Beans & Feta

    Green Beans & Feta with Dill

    2 lb fresh green beans
    ½ cup Kraft Zesty Italian Dressing
    ¼ cup Crumbled Feta Cheese
    ¼ cup chopped red onion
    ¼ cup chopped fresh dill

    Cook beans in boiling water for 7 minutes or until tender-crisp
    Dain; Rinse with cold water

    Toss Beans with dressing, cheese, onion, dill in large bowl
    Serve immediately or refrigerate for several hours until chilled

  • Turkey Meat Loaf

    Turkey Meat Loaf
    INGREDIENTS:
    1/2 red bell pepper, seeded and coarsely chopped
    1 medium carrot, coarsely chopped
    1 medium onion, coarsely chopped
    1 garlic clove
    1 tablespoon extra-virgin olive oil
    11/2 pounds ground turkey
    1/2 pound ground pork
    1/2 cup bread crumbs
    2 large eggs
    11/2 teaspoons salt
    1 tablespoon Worcestershire sauce
    3 tsp tomato sauce
    8 strips of bacon

    DIRECTIONS:1.Preheat the oven to 375°. Place the red bell pepper, carrot, onion and garlic in a food processor and pulse until the mixture is finely chopped. In a medium skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes.

    2.In a large mixing bowl, combine the vegetables, turkey, pork, bread crumbs, eggs, salt, Worcestershire sauce and tomato sauce and mix well. Place the meat mixture in a 9-by-13-inch baking dish and, using your hands, form it into a loaf. Cover the loaf with the bacon strips. Bake the meat loaf, uncovered, until cooked through, about 1 hour.

    3.Pour off the melted fat, slice the meat loaf and serve.

  • Baked Speghetti Squash W/Sun Dried Tomato

    Baked Spaghetti Squash w/sun dried tomato

    This is a pretty tasty dish.

    Take 1 spaghetti squash cut in half and deseed… lightly coat with extra virgin olive oil and lightly salt with kosher salt. Bake at 400 degrees for 40-50 minutes. Until you can stick a fork in the meat and it pulls away.

    Sauce
    2 eggs
    ½ cup heavy cream
    1 cup grated Parmesan
    Springof fresh rosemary, ( you can use Basil or parsley or your favorite herb)
    1 tea kosher salt
    ¼ cut chopped Sun Dried Tomato soaked in olive oil *you can get them already marinated in olive oil.*

    Bread crumbs
    Sliced almonds.

    Mix the Eggs, Cream, Cheese, Rosemary, Salt and Tomato in a small mixing bowl.
    When the Squash has cooked, scrap out the meat of the squash with a fork, will look like
    Spaghetti. Put the squash in a 12X12 baking dish, pour sauce mixture and mix with the squash. Bake at 400 for 10 minutes then remove and cover with bread crumbs and almonds. Bake an additional 10 minutes.
    Sauté almonds in tbsp butter until lightly browned.

  • Exciting News..

    Exenatide Once Weekly Provided Superior Glucose Control Compared to BYETTA(R) in DURATION-5 Study

    SAN DIEGO, INDIANAPOLIS, and CAMBRIDGE, Mass., Dec. 15 /PRNewswire-FirstCall/ — Amylin Pharmaceuticals, Inc. (Nasdaq: AMLN), Eli Lilly and Company (NYSE: LLY) and Alkermes, Inc. (Nasdaq: ALKS) today announced positive results from a head-to-head study comparing exenatide once weekly, an investigational diabetes therapy, to BYETTA® (exenatide) injection taken twice daily, in patients with type 2 diabetes.

    After 24 weeks of treatment, patients taking exenatide once weekly experienced a statistically superior reduction in A1C, a measure of average blood sugar over three months, of 1.6 percentage points from baseline, compared to a reduction of 0.9 percentage points for BYETTA. Patients treated with exenatide once weekly achieved a mean A1C of 7.1 percent compared with a mean A1C of 7.7 percent in those treated with BYETTA. Both treatment groups achieved statistically significant weight loss by the end of the study, with an average loss of 5.1 pounds for patients taking exenatide once weekly and 3.0 pounds for patients taking BYETTA.

    These findings are consistent with the results of other studies of exenatide once weekly and BYETTA. The companies conducted DURATION-5 to support regulatory submissions outside of the U.S. and provide additional controlled clinical data on the commercially manufactured product. DURATION is a series of clinical trials designed to test the superiority of exenatide once weekly as compared to currently available type 2 diabetes medications.

    "The DURATION-5 data reinforce the efficacy of BYETTA and potential of exenatide once weekly in improving blood glucose control as measured by A1C, and build upon other successful DURATION trials," said Orville G. Kolterman, M.D., senior vice president of research and development, Amylin Pharmaceuticals. "More importantly, these results continue to suggest that if approved, exenatide once weekly could play an important role in advancing the treatment of type 2 diabetes by providing patients the opportunity for improved A1C control and weight loss with just one dose per week."

    Approximately 80 percent of patients completed the study. Consistent with previous DURATION trials, the most frequently reported adverse event in both groups was nausea, reported less frequently by exenatide once weekly users (14 percent) than by BYETTA users (35 percent). There were no major hypoglycemic events. Cases of minor hypoglycemia in both groups were limited to patients using background sulfonylurea therapy.

    The 24-week, open-label superiority study included approximately 250 participants with type 2 diabetes who were not achieving adequate glucose control using background therapies that included diet and exercise, metformin, sulfonylurea, thiazolidinediones or a combination of the agents. Patients were randomized to receive either exenatide once weekly or BYETTA. Patients in the exenatide once weekly treatment arm received 2 milligrams once a week, while patients in the BYETTA arm received 5 micrograms twice a day for the first four weeks and 10 micrograms twice a day for the remaining 20 weeks. The primary endpoint was reduction in A1C; secondary endpoints included change in body weight and fasting plasma glucose, safety and tolerability.

    Amylin, Lilly and Alkermes submitted a new drug application (NDA) for exenatide once weekly to the U.S. Food and Drug Administration (FDA) in May 2009; the NDA was accepted for review in July 2009. Lilly will be responsible for marketing exenatide once weekly outside the U.S. and expects to submit a marketing application to the European Medicines Agency by the end of the second quarter in 2010.

  • Artificail Sweeteners Beware

    I’ve never been a huge fan of artificial sweeteners. Frankly I can’t stand the taste of diet soda’s. So when I was diagnosed with the BIG D, I started (as I always do) researching the pro’s and cons of sweeteners.
    I found the following article that makes it pretty clear that artificial sweeteners are not all that good for you.

    Thought it might be a good place for a thread and dialog to be started.

    Sugar substitutes and the potential danger of Splenda

    RCL