Rip's BAD Ride

Arizona Harley Davidson Dealers Support Rip's BAD Ride

Annual Bikers Against Diabetes Fund Raiser is October 21, 2007.

We are helping with marketing and helping plan the Third Annual Rip's BAD Ride Arizona Motorcycle Ride and festival that will be held on October 21, 2007.

Rip's BAD Ride III Arizona is a family friendly motorcycle event held annually to raise awareness and to raise money for the American Diabetes Association to help fund Diabetes Research, Education and Advocacy.

Event: Arizona Rip's BAD Ride
Date: Sunday, October 21, 2007
Festival Site: Pinal County Fairgrounds
Event Manager Name: Heidi Goldsmith
Email: hgoldsmith (at) diabetes.org
For more information call: 520-795-3711, x7112

Other ActivitiesThe Fryed Brothers Band, Mogollon, Victor McLaglen Motor Corps, Bike Show, Bike Games

Fund-raising Minimums: $30/rider, $20/passenger until October 16, 2007. $35/rider, $20 passenger from 10/16 to the day of the event.

All bikes welcome. Rip's B.A.D. Ride will take place rain or shine.

http://www.ripsbadride.com/

They are expecting 2000 riders out at Pinal County Fairgrounds from all over the State of Arizona.

If Your Company would like to have a booth or sponsorship vendor booths can be purchased for a $100 donation and Sponsorship starts at $500.

Also, please let any employees who ride motorcycles know about it.


The event last year raised over $97,000 and this year it is expected to raise $150,000.

Most of the Arizona Harley Davidson Dealers are really jumping on board to support the BAD Ride this year.

Arrowhead Harley Davidson has sold over 500 "pinup sheets" to customers buying merchandise.

Multiple Start Sites!

Choose your start site from many locations.


The rides start at approximately 10:00 a.m.


Current Start Sites: (subject to change)


Arrowhead Harley-Davidson
16130 Arrowhead Fountain Ctr. Dr.
Peoria
www.arrowheadharley.com


Chandler Harley-Davidson
6895 W. Chandler Blvd.
Chandler
www.chandlerharley.com


IronHorse V-Twins
8550 N. 91st. Ave. #13
Peoria
www.ironhorsevtwins.com


Thunder Manufacturing
21408 N. 11th Ave.
Phoenix
www.thundermfg.com

Superstition Harley-Davidson
2910 W. Apache Trail
Apache Junction
www.superstitionhd.com


Chester's Harley-Davidson
922 S. Country Club Drive
Mesa
www.chestershd.com


Harley-Davidson of Tucson
250 E. Grant Road
Tucson
www.tucsonharley.com


Hacienda Harley-Davidson
15600 N. Hayden Road
Scottsdale
www.haciendaharleydavidson.com


Rural Metro Fire Dept. #76
490 W. Magee Rd.
Tucson

On Saturday October 20, 2007 there will be a VIP Party at the Grace Inn in Ahwatukee.

November is Diabetes Awareness Month and we will also be hosting a Diabetic Recipes Carnival of the Recipes

We will be hosting the first Carnival of the Recipes Blog Carnival for November 2007 here at the Diabetic Recipes Weblog.

Deadline to submit recipes: Nov. 3, 12 p.m. CST

Theme: Diabetic recipes (Diabetic recipes collected in honor of Diabetes Awareness Month)

Previous Diabetic Recipe Carnivals are at Diabetic Recipes Carnival of the Recipes and Diabetic Recipes Carnival of the Recipes.

Cheesy Pesto Stuffed Mushrooms

Cheesy Pesto Stuffed Mushrooms - 4g Carbs

Yield: 6 Servings

14 oz large stuffing mushrooms (approximately 16)
3/4 cup packed basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons toasted pine nuts
1 tablespoon grated Parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons chicken stock or water
1/4 cup 5% ricotta cheese

Preheat oven to 425 degrees F. Spray a baking sheet with
vegetable pan
spray.
Wipe mushrooms clean and gently remove stems; reserve for
another purpose. Put caps on baking sheet.
Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides
of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.
Divide mixture evenly among mushroom caps. Bake for
10 to 15 minutes or until hot.

Nutrition:
68 Calories, 3g Protein, 62mg Sodium, 4mg Cholesterol,
5g Fat, 4g Carbs

Exchanges: 1 Vegetable, 1 Fat

Diabetic Recipes - chocolate cake recipe

Double Chocolate Cupcakes Diabetic

1 box (18 1/4 ounces) devil's food cake mix
1 c water
3 eggs
1/3 c vegetable oil
1/2 c semisweet chocolate pieces
2 tbsp unsweetened cocoa powder
1/4 c no-calories sweetener, such as Splenda

Preheat oven to 350 degrees. Line muffin pan with paper baking cups. Prepare
cake mix according to package directions, using the water,
eggs, and vegetable oil. When batter is smooth, stir in chocolate pieces.
Pour into cupcake pan. Bake 12 to 15 minutes, or until toothpick inserted
into center comes out clean. Cool. Mix together
cocoa and sugar substitute. Sprinkle on cupcakes.

Makes 24 Cupcakes.

Dietary Exchanges: 2 Carbohydrates (or 1 Starch + 1 Fruit), 2 Fats

Nutrients Per Serving:
281 Calories
3 g Protein
31 g Carbohydrates
13 g Fat
237 mg Sodium
32 mg Cholesterol

Peach Smoothie Diabetic

1 fresh peach, peeled and pit removed, or 10 frozen peach slices
(un peeled nectarine maybe substituted.)
1/2 c low-fat milk
1 tbsp frozen orange juice concentrate
artificial sweetener (optional)
4 to 6 ice cubes

Combine peach, milk, orange juice concentrate, and artificial
sweetener (if desired) in blender or food processor. Cover and blend
until smooth. Gradually add ice cubes and blend until smooth.

Makes 1 Serving.

Dietary Exchanges: 2 Fruits, 1/2 Milk

Nutrients Per Serving:
157 Calories
4 g Protein
27 g Carbohydrates
2 g Fat
61 mg Sodium
16 mg Cholesterol

Munch Mix Diabetic

2 c spoon-size shredded wheat cereal
1/2 c small unsalted pretzels
1 c air-popped popcorn
2 tbsp nut or herb oil (such as walnut, thyme, or rosemary)
2 tsp worcestershire sauce

Preheat oven to 350 degrees. Mix cereal, pretzels, and popcorn in 13"x 9"
baking pan. Drizzle with oil and worcestershire sauce. Toss to coat. Bake 15
minutes or until crisp. Cool. Store in covered container.

Makes 6 Servings.

Dietary Exchanges: 1 Starch, 1 Fat

Nutrients Per Serving:
105 Calories
2 G Protein
18 g Carbohydrates
6 gm Fat
154 mg Sodium
0 mg Cholesterol

Famous Recipes

Mushroom-Barley Stew Diabetic

1 lb fresh mushrooms
1/4 c olive oil or vegetable oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 stalks celery, diced
2 carrots, peeled and chopped
1 quart water
1 c barley
1/4 c chopped fresh parsley
salt and pepper to taste

Wash and thinly slice mushrooms. Heat oil in large saucepan. Add mushrooms,
onion, and garlic. Saute until soft. Add celery, carrots,
water, and barley. Heat to boiling, stirring frequently. Lower heat, and
simmer, covered, until barley is tender, about 30 to 40 minutes.
Just before serving, sprinkle with parsley, and season with salt and pepper.

Makes 6 Servings.

Dietary Exchanges: 2 Starches, 1 Lean Meat, 1 Vegetable

Nutrients Per Serving:
241 Calories
14 g Protein
41 g Carbohydrates
4 g Fat
187 mg Sodium (with no salt added)
0 mg Cholesterol

Mocha Snack Cake Diabetic

1 box (18 1/4 ounces) chocolate cake mix
1 1/4 c cold coffee
1/2 c vegetable oil
3 eggs
1/4 c powdered sugar
2 tsp instant coffee

Preheat oven to 350 degrees. Lightly oil 9" x 13" baking pan. Beat
together cake mix, coffee, vegetable oil, and eggs about 2 minutes, or
until batter is smooth. Pour into prepared pan. Bake 30 to 35 minutes,
or until toothpick inserted into center comes out clean. Cool on wire
rack at least 15 minutes. Combine powdered sugar and instant coffee in
blender. Blend to mix. Sprinkle on top of cake.

Makes 12 Servings.

Dietary Exchanges: 2 Carbohydrates (or 1 Starch + 1 Fruit), 2 Fats

Nutrients Per Serving:
247 Calories
4 g Protein
36 g Carbohydrates
13 g Fat
369 mg Sodium

"Lazy Lasagna"

1-1/2 Cups noodles
1 C. spaghetti sauce
3/4 C. Shredded Mozzarella Cheese
1/2 C. Cottage Cheese
2 T. Grated Parmesan Cheese (I only use 1 T.)
Oregano and Garlic Powder to taste

Cook noodles according to package directions. Warm the spaghetti sauce
(I do this in a 4 C. measuring cup in the microwave.) Stir in the
cottage cheese and Mozzarella. Fold in noodles. Pour into a greased 1
quart casserole. Sprinkle with Parmesan cheese, oregano and garlic
powder. Bake, uncovered, at 375 degrees for 20 minutes or until bubbly.
Makes 2 servings.

Recipes - Diabetic Fresh Herb Omelet Recipe

olive oil 1 Tbsp ---
diced red pepper 1 cup ---
mushrooms, fresh sliced 1 cup ---
scallions, sliced 1 cup ---
garlic clove, minced 2 ea ---
whole wheat bread, crusts removed (3 oz. total) 4 slices ---
low-fat cottage cheese 1 cup ---
eggs 4 ea ---
egg whites 8 ea ---
evaporated (fat-free) skim milk 3/4 cup ---
minced fresh basil 1 Tbsp ---
minced fresh rosemary 1 Tbsp ---
minced fresh chives 2 tsp ---
minced fresh parsley 1 Tbsp ---
Fresh ground pepper and salt to taste 1 pinch ---
Nutrition Information
Amount per serving
Calories222
Calories From Fat62
Total Fat7 g
Saturated Fat2 g
Cholestrol144 mg
Sodium483 mg
Total Carbohydrate18 g
Dietary Fiber2 g
Sugars8 g
Protein22 g



Preparation Instructions


Preheat the oven to 350 degrees. Heat the oil in a skillet over
medium high heat. Saute the pepper, mushrooms, and scallions for 6
minutes. Add the garlic and saute for 3 more minutes.

Place the bread slices in a large casserole dish. Combine the
remaining ingredients and pour the egg mixture on top of the bread.
Add the cooked vegetables. Bake for about 25-40 minutes until the
omelet is slightly puffed and set.

Diabetic Friendly Rush Hour Breakfast Burrito

1 tablespoon reduced-fat cream cheese
1 (6-inch) flour tortilla
1 teaspoon strawberry jam
1 kiwi fruit, peeled and thinly sliced*
cooking spray

Makes 1 Serving

Spread the cream cheese over the flour tortilla. Spread the
strawberry jam over half of the tortilla. Place the kiwi slices over
the other half of the tortilla. Fold the two sides together and
serve.

*Hint: To peel a kiwi fruit, first slice off the top and bottom of
the fruit and then peel from the top down. Slice horizontally to
expose the fruit's beautiful interior.

Per Serving:
211 Cal; 6 g Total Fat (2 g Sat Fat); 37 g Carb; 10 mg Cholesterol;
220 mg Sodium; 5 g Protein; 4 g Fiber; 14 g Sugars

Exchanges:
1 Bread/Starch; 1-1/2 Fruit; 1 Fat

Applesauce-Bran Cereal Muffins Diabetic

3/4 c all-purpose flour
2 tsp baking powder
1 c raisin bran cereal
1/2 c low-fat milk
1/4 c unsweetened applesauce
1 egg
2 tbsp vegetable oil

Preheat oven to 400 degrees. Line muffin pan with paper muffin cups.
Combine flour, baking powder, and cereal in mixing bowl. Add milk, and
let stand 3 minutes. Stir in applesauce, egg, and vegetable oil.
Batter will be lumpy. Spoon batter into lined muffin pan, filling each
cup two-thirds full. Bake 15 to 20 minutes, or until golden brown.

Makes 6 Muffins.

Dietary Exchanges: 1 Starch, 1 Fat

Nutrients Per Serving:
132 Calories
2 g Protein
18 g Carbohydrates
8 g Fat
149 mg Sodium
22 mg Cholesterol

Apple-Mango Chutney Diabetic

1 tbsp vegetable oil
2 tbsp finely chopped onion
1 tbsp grated fresh gingerroot
1 apple, peeled, cored, and diced
1 ripe mango, peeled, pitted and diced
1/4 c apple juice
1 tbsp finely chopped fresh cilantro

Place oil in saucepan over high heat. Add onion and ginger. Saute
until softened, 2 to 3 minutes. Stir in apple, mango and apple juice. Saute
3 minutes till fruit is soft. Pour into bowl. Cool. Fold in cilantro. Serve
with Spice-Rubbed Pork Chops (see above).

Makes about 4 Servings (1/2 c, as relish with meat dishes).

Dietary Exchanges: 1 Fruit

Nutrients Per Serving:
93 Calories
1 g Protein
21 g Carbohydrates
2 g Fat
141 mg Sodium
0 mg Cholesterol

Chicken-Barley Soup Diabetic

1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely shipped
1 tbsp minced garlic
1/2 tsp kosher salt
1 tsp black pepper
2 lbs cooked chicken breast, cut into bite-sized pieces (about 4 cups)
1/2 c barley, picked over and rinsed
2 tbsp butter
3 14.5-ounce cans chicken broth
1 c water
2 cubes chicken bouillon
1/4 c finely chopped fresh parsley
1/4 tsp tabasco sauce (about 2 shakes)

Place the vegetables, garlic, salt, and pepper in the slow cooker
crock. Top with chicken pieces, barley, butter, broth, water, and
bouillon. Do NOT stir. Cover and cook on low for 8 hours. Before
serving, stir in parsley and tabasco sauce.

Makes 6 Servings.

Nutrients per Serving:
405 Calories
51 g Protein
14 g Net Carbs
1 g Fat
143 mg Cholesterol
1,486 mg Sodium

Garlic Sauteed Spinach and Onions Diabetic

1 tsp olive oil
1 tsp butter or margarine
3 c chopped fresh spinach leaves, stems removed
1 onion, chopped
1 clove garlic, minced

Heat olive oil and butter in saucepan over medium heat. Add spinach,
onion, and garlic. Saute until spinach is limp and tender. Serve hot.

Makes 2 Servings.

Dietary Exchanges: 1 Vegetable and 1 Fat

Nutrients Per Serving:
67 Calories
1 g Protein
6 g Carbohydrates
7 g Fat
31 mg Sodium
3 mg Cholesterol (with butter)

Stir-Fried Collards Diabetic

1 bunch (about 1 lb) fresh collard greens
1 tbsp vegetable oil
2 small cloves garlic, chopped fine
1 to 2 tsp oyster sauce
freshly ground pepper to taste

Steam collard greens just till tender. Heat wok and add oil. Stir-fry
garlic until lightly brown. Add greens and oyster sauce. Stir constantly to
blend ingredients. Serve immediately with freshly ground pepper.

Makes 2 Servings.

Dietary Exchanges: 1 Vegetable, 1 Fat

Nutrients Per Serving:
51 Calories
1 g Protein
4 g Carbohydrates
7 g Fat
67 mg Sodium
0 mg Cholesterol

Cajun Stir-Fry Diabetic

1 tbsp vegetable oil
1 lb shrimp, shelled and deveined
1 14-ounce bag frozen broccoli florets
1/2 c chopped onion
1 tbsp cajun seasoning

Preheat wok. Add oil and shrimp. stir-fry until shrimp are pink. Stir in
broccoli, onion, and cajun seasoning. Stir-fry 3 to 5 minutes until
vegetables are tender. Serve over rice.

Makes 3 Servings.

Dietary Exchanges: 4 Very Lean Meats, 2 Vegetables, 1 Fat

Nutrients Per Serving:
219 Calories
27 g Protein
12 g Carbohydrates
7 g Fat
674 mg Sodium
137 mg Cholesterol

Famous Recipes

Veggie Roll-Ups Diabetic

2 large flour tortillas

1/2 c hummus or crumbled feta cheese

2 green onions, finely chopped

1/2 c shredded lettuce

1/2 large cucumber, seeded and chopped

Spread tortillas with hummus, or sprinkle with cheese.

Top with onions, lettuce, and cucumber. Roll up and serve.

Makes 2 Servings.

Dietary Exchanges:

2 Starches,

1 Medium-Fat Meat,

1 Vegetable

Nutrients Per Serving:

234 Calories

6 g Protein

31 g Carbohydrates

7 g Fat

159 mg Sodium

19 mg Cholesterol (with feta cheese)

Warm Potato Salad Diabetic

1 1/2 lb potatoes, chopped

2 tbsp olive oil

2 scallions, trimmed and thinly sliced

1/2 tsp salt

1/4 tsp paprika

Bring a saucepan of water to a boil and add potatoes. Boil potatoes until fork-tender. Drain in colander. Let rest until cool enough to handle, about 15 to 20 minutes. Peel off skins, and slice 1/2 inch thick. Arrange potatoes on plate. Drizzle with olive oil; sprinkle with scallions, salt, and paprika. Serve immediately.

Makes 4 Servings.

Dietary Exchanges:

1 Starch,

1 Fat

Nutrients Per Serving:

148 Calories

2 g Protein

18 g Carbohydrates

8 g Fat

197 mg Sodium

0 mg Cholesterol

Slow Cooker Recipes

Pineapple Bread Diabetic

1/3 c sugar
1/3 c vegetable oil
2 eggs
2 c all-purpose flour
1 tbsp baking powder
1 c crushed pineapple in juice, undrained

Preheat oven to 350º Beat together sugar, vegetable oil, and eggs. Add flour
baking powder, and pineapple with juice. Mix well.
Pour into oiled 9" x 5" loaf pan. Bake 50 to 55 minutes, or until toothpick
inserted into center comes out clean. Cool in pan 5 minutes
on wire rack. Remove from pan. Cool completely before slicing.

Makes 12 Servings.

Dietary Exchanges: 1 Starch, 1 Fruit, 1 Fat

Nutrients Per Serving:
98 Calories
2 g Protein
16 g Carbohydrate
4 g Fat
103 mg Sodium
0 mg Cholesterol

Asian Flank Steak Diabetic

1 1.25-pound beef flank steak
1/2 c beef broth
1/3 c bottled hoisin sauce
1/4 c reduced-sodium soy sauce
1/4 c sliced green onions
3 tbsp dry sherry or apple or orange juice
1 tsp grated fresh ginger
4 cloves garlic, minced

Trim fat from steak. Place steak in a re-sealable plastic bag set in a
shallow dish. Combine broth, hoisin, soy sauce, onions, sherry, ginger
and garlic. Pour over steak. Seal the bag; turn to coat. Marinate in
the refrigerator for 4 to 24 hours, turning bag occasionally.

Drain steak, discarding marinade. Grill on the rack of uncovered grill
directly over medium coals for 17 to 21 minutes or to medium doneness
(160 degrees F), turning once. To serve, thinly slice steak across the
grain.

Makes 6 Servings.

Dietary Exchanges:
3 Very Lean Meat
1 Fat
0 Carb Choices

Nutrients per Serving:
164 Calories
7 g Total Fat
3 g Saturated Fat
38 mg Cholesterol
252 mg Sodium
3 g Carbohydrate
0 g Fiber
21 g Protein

Chicken in Fragrant Spices Diabetic

1 lb boneless, skinless chicken breasts
2 garlic cloves, sliced thin
1 tsp ground ginger
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 c low-fat plain or vanilla yogurt

Prepare grill or preheat oven to 350 degrees. Make three to four
diagnal slashes in each chicken breast. Stuff slices of garlic into
each slash. Combine ginger, cumin, and turmeric in small bowl. Rub
mixture onto surface of each chicken breast. Grill or bake 4 to 5
minutes, turn each piece, and continue cooking 4 to 5 minutes, or
until chicken is tender. Just before serving, top each chicken breast
with 1 tablespoon yogurt.

Makes 4 Servings.

Dietary Exchanges: 3 Lean Meats

Nutrients Per Serving:
148 Calories
24 g Protein
1 g Carbohydrates
9 g Fat
62 mg Sodium
92 mg Cholesterol

Chicken in Fragrant Spices Diabetic

1 lb boneless, skinless chicken breasts
2 garlic cloves, sliced thin
1 tsp ground ginger
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 c low-fat plain or vanilla yogurt

Prepare grill or preheat oven to 350 degrees. Make three to four
diagnal slashes in each chicken breast. Stuff slices of garlic into
each slash. Combine ginger, cumin, and turmeric in small bowl. Rub
mixture onto surface of each chicken breast. Grill or bake 4 to 5
minutes, turn each piece, and continue cooking 4 to 5 minutes, or
until chicken is tender. Just before serving, top each chicken breast
with 1 tablespoon yogurt.

Makes 4 Servings.

Dietary Exchanges: 3 Lean Meats

Nutrients Per Serving:
148 Calories
24 g Protein
1 g Carbohydrates
9 g Fat
62 mg Sodium
92 mg Cholesterol

Italian Macaroni and Cheese Casserole

2-1/4 cups (8 oz.) uncooked ziti (long tubular pasta)
2 cups Frozen Broccoli Florets
2 cups milk
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. Tabasco hot pepper sauce
1 garlic clove, minced
1-1/2 cups (6 oz.) shredded Provolone cheese
1/2 cup roasted red bell peppers (from 7.5 oz. jar),
drained, chopped
2 TB Italian bread crumbs
2 tsp. stick margarine or butter, melted

In large sauce pan, cook ziti to desired doneness as
directed on package, adding broccoli during last
minute of cooking time. Drain; return to saucepan.

Preheat oven to 350° F.

Spray 2 quart casserole with nonstick cooking spray.
In medium sauce pan, combine 1/2 cup of the milk,
flour, salt, hot pepper sauce and garlic; stir with
wire whisk until smooth.

Stir in remaining 1-1/2 cups milk. Cook over medium
heat until mixture boils and thickens, stirring
frequently. Remove from heat. Add cheese; stir until
melted.

Add cheese sauce to cooked ziti and broccoli; mix
well. Stir in roasted peppers. Spoon into sprayed
casserole.

In small bowl, combine bread crumbs and melted
margarine; mix well. Sprinkle over top.

Bake at 350° F., for 20 to 25 minutes or until
casserole is bubbly and crumbs are golden brown.

Makes: 4 (1-1/2-cup) servings.

Nutrition Information:
Per serving (1-1/2 cups) = calories 500, Total Fat 17
g, Sat fat 9 g,Cholesterol 40 mg, Sodium 790 mg, Total
Carbs 61 g, Dietary Fiber 3g, Sugars 9 g, Protein 25
g.

Diabetic Exchanges: 4 Starch, 1-1/2 High Fat Meat,
1/2 Fat.

Vegetable and Bean Soup Diabetic

1 14.5-ounce can diced tomatoes
2 14.5-ounce cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 15.5-ounce can kidney beans, drained (or other favorite bean)
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total),
quartered lengthwise and chopped
1 7-ounce can sliced mushrooms, drained
1 tbsp minced garlic
1 tbsp olive oil
2 tbsp butter
1/4 tsp kosher salt
1 tsp black pepper
1/2 tsp tabasco sauce (about 4 shakes) (optional)

Combine all ingredients in the slow cooker crock and mix well. Cover
and cook on low for 8 hours. Stir well before serving. If desired,
stir in tabasco sauce before serving.

Makes 6 Servings:

Nutrients per Serving:
210 Calories
8 g Protein
18 g Net Carbs
9 g Fat
14 mg Cholesterol
1020 mg Sodium

Italian Pork Chops w Mozzarella

Italian Pork Chops w Mozzarella
Serves 4 to 8.

8 Boneless Pork Chops, about 1/2-inch thick
1 Pkt Shake 'n Bake for Pork
1 Jar (14 oz) Spaghetti Sauce (your favorite)
1 Cup Shredded Mozzarella Cheese

Moisten chops with water. Shake off excess. Shake 1 or 2 pieces at a
time with coating mix (discard any remaining mix). Place breaded pork
chops in a single layer in 9 x 13-inch baking pan.

Bake at 425 degrees for 15 minutes, or until thoroughly cooked. Top
chops with spaghetti sauce and cheese.

Bake for an additional 10 minutes or until sauce is warm and cheese is
melted.

Impossible Coconut Pie

Impossible Coconut Pie

1/2 cup Original Bisquick® mix
2 cups milk
1 cup flaked or shredded coconut
3/4 cup sugar or Equal sugar substitite
1/4 cup butter or margarine
1-1/2 tsp. vanilla extract
4 eggs

Preheat oven to 350º F. Grease 9" pie plate.

Stir all ingredients until blended. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in the center
comes out clean. Cover and refrigerate any remaining pie.

Makes:8 servings.

Nutrition Information:
Per serving = Calories 270 (Calories from Fat 125 ), Total Fat 14 g (Sat Fat 6 g),
Cholesterol 110 mg, Sodium 270 mg, Total Carbs 31 g (Dietary Fiber 1 g), Protein 6 g.

Diabetic Exchanges: 2 Starch, 2-1/2 Fat.

Carnival of the Recipes

End of Summer Recipe Carnival

Pancake Recipes presents Irish Mist Pancakes posted at Pancake Recipes.


Famous Recipes presents South Philly Hamburgers posted at Famous Recipes.

Bill presents Barbecue Butter Beans posted at World Famous Recipes.

Slow Cooker Recipes presents Crock-Pot Barbecue Beef Sandwiches - Lowfat posted at Slow Cooker Recipes.

Kathee presents Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes - Recipes for Chicken.

Impossible Seafood Pie

Impossible Seafood Pie

1 pkg. (6 oz.) frozen ready-to-serve crab meat, thawed and drained, OR
1 pkg. (5 oz.) frozen cooked salad shrimp, thawed and drained
1 cup (4 oz.) shredded sharp natural Cheddar cheese
1 pkg. (3 oz.) cream cheese, cut into 1/4" cubes
1/4 cup sliced green onions, white and green parts
1 jar (2 oz.) diced pimientos, drained, if desired OR
1 small fresh tomato, diced
1/2 cup Original Bisquick® mix
1 cup milk
1/2 tsp. salt
1/8 tsp. ground nutmeg
2 eggs

Heat oven to 400° F. Grease a 9" pie plate.

Mix crab meat/shrimp, cheeses, onions and pimientos/tomato in pie plate.

Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.

Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center
comes out clean (some cream cheese may stick to knife).

Let stand 10 minutes before cutting.

Makes: 6 servings.

Nutrition Information:
Per serving = Calories 255 (Calories from Fat 155 ), Total Fat 17 g (Sat Fat 9 g),
Cholesterol 155 mg, Sodium 630 mg, Total Carbs 9 g, Protein 17 g.

Diabetic Exchanges: 1/2 Starch; 2 High-Fat Meat.

Roasted Vegetable Galette with Olives

Roasted Vegetable Galette with Olives - 42g Carbs, 6g Fiber


The natural sugar in the vegetables caramelizes during roasting,
giving this tart an incredible sweet-savory flavor. Roasted garlic
adds a mellow note and moistens the filling. This is a very
adaptable recipe: experiment with different vegetables—eggplant,
bell peppers, zucchini—and cheeses like fontina or Jarlsberg.

Crust
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour (see Ingredient note)
2 tsp baking powder
1 tsp sugar
1/2 tsp salt
1/3 cup water
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted Kalamata olives

Filling
1 1/2 cups diced peeled carrots (3 medium)
1 1/2 cups diced peeled parsnips (3 medium)
1 1/2 cups diced peeled butternut squash (1/2 medium)
1 cup diced peeled beet (1 medium)
2 Tbsp extra-virgin olive oil, divided
2 tsp chopped fresh rosemary or 1/2 tsp dried
1/2 tsp salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup crumbled creamy goat cheese (4 oz), divided
1 egg mixed with 1 tablespoon water for glazing

1. To prepare crust: Combine all-purpose flour, whole-wheat flour,
baking powder, sugar and salt in a food processor; pulse several
times. Mix water and oil; sprinkle over the dry ingredients and
pulse just until blended. Add olives and pulse to mix.
(Alternatively, combine dry ingredients in a large bowl. Make a
well in the center and add the water-oil mixture, stirring until
well blended. Stir in olives.) Press the dough into a disk; if
it seems dry, add a little more water. Wrap in plastic wrap and
refrigerate for 30 minutes or longer.

2. Meanwhile, preheat oven to 400 degrees F. Coat a large baking
sheet with cooking spray.

3. To prepare filling: Combine carrots, parsnips, squash, beet,
1 tablespoon oil, rosemary, salt and pepper in a large bowl;
toss to coat. Spread the vegetables on the prepared baking sheet.
Cut the tip off the head of garlic. Set on a square of foil,
sprinkle with a tablespoon of water and pinch the edges of the
foil together. Place the packet on the baking sheet with the
vegetables. Roast, stirring the vegetables every 10 minutes,
until they are tender and beginning to brown and the garlic
is soft, about 35 minutes. (The garlic may take a little longer.)

4. Transfer the vegetables to a bowl. Unwrap the garlic and let
cool slightly. Squeeze the garlic cloves into a small bowl; add
the remaining 1 tablespoon oil and mash with a fork. Add the
mashed garlic to the roasted vegetables and toss to mix. Add
3/4 cup goat cheese and toss to coat.

5. To assemble galette: Roll the dough into a rough 14-inch
circle about 1/4 inch thick. Coat a baking sheet with cooking
spray and place the dough on it. Arrange the roasted vegetables
on the dough, leaving a 2-inch border all around. Fold the
border up and over the filling to form a rim, pleating as you
go. Scatter the remaining 1/4 cup goat cheese over the
vegetables. Stir egg and water briskly; brush lightly over
the crust.

6. Bake the galette at 400 degrees F until the crust is golden,
30 to 35 minutes. Let cool for 10 minutes. Serve warm.

Per serving:
385 Calories, 20g Fat (6g Sat, 12g Mono), 41mg Cholesterol,
42g Carbs, 10 g Protein, 6g Fiber, 667mg Sodium

Nutrition bonus:
Vitamin A (160% daily value), Vitamin C (30% dv), Fiber (22% dv),
Potassium (21% dv), Calcium (20% dv), Folate (20% dv)

The vegetables should be cut to a uniform size so they cook evenly.
Aim for 3/4-inch pieces. Ingredient note Milled from soft wheat,
whole-wheat pastry flour contains less gluten than regular
whole-wheat flour. It helps ensure a tender result in baked goods
while providing the nutritional benefits of whole grains. It is
available in natural-foods stores and large supermarkets. Store
it in an airtight container in the refrigerator or freezer.

To make ahead: The unbaked crust will keep, well wrapped, in the
refrigerator for up to 2 days.

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