Tuesday, June 20, 2006

Mediterranean Meatballs (LC, FG1+2)

These are really good, and freeze well.

1 1/4 lbs. gr. beef
1 1/2 tsp minced garlic
1/2 tsp salt
1 tsp dried oregano
1/4 tsp pepper
10 oz. pkg chopped Spinach, thawed and dry
1 C. cooked brown rice
3/4 C. chopped onion

2 Cups Marinara (Leave out if you are Stage 1 Feingold)

Mix all ingredients + 2 T. of the Marinara in bowl.

Shape into 60 1-inch balls, place in greased pan. Bake 25 min.

Top with sauce in crock pot for appetizers.

Each meatball is 2.2 protein and 1.2 carbs.

Monday, June 19, 2006

Zucchini Pie

This recipe uses those zucchinis that get missed in the garden until they're too big to use for much else. Makes filling for a 9" 2 crust pie.

8 cups of peeled and sliced zucchini (slice as you would apples, removing all seeds)
1-1/2 cups sugar
1/2 cup flour
1 cube butter
1/4 tsp. nutmeg
1-1/2 tsp cinnamon
2/3 cup fresh lemon juice (I use Minute Maid frozen juice)

Mix all together and cook on stovetop for 30 minutes. Bake using your favorite 2 crust pie crust recipe at 400 degrees for 50-60 minutes until crust is nice and brown.

I make the filling ahead of time as the zucchinis become available and freeze it. Just thaw when you get a hankering for "apple" pie.

Sunday, June 04, 2006

Oatmeal Cream Pies (Like Little Debbie's Cookies)

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tbsp molasses
1 tsp vanilla
2 eggs
1 1/2 cups all purpose flour
1/2 tsp salt1 tsp baking soda
1/8 tsp cinnamon
1 1/2 cups oats


2 tsp very hot water
1/4 tsp salt
2 cups marshmallow cream (one 7oz jar) (We use Ricemellow)
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

The secret to cloning these mouth-watering sandwich cookies is recreating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Preheat oven to 350.

In a large bowl combine the flour, salt, baking soda, and cinnamon.
Combine the dry ingredients with the wet ingredients. Mix in the oats. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookes are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook - when cooled, the cookies should be soft and chewy.

While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in very hot water. Set this solution aside to cool.

Combine the marshmallow cream, shortening, powdered sugar, and vanilla in a medium bowl and mix well with electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

Assemble each cream pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich.

Makes 2 dozen.