TimDaMan's Website http://www.timdaman.com Feared by a few, loved by many, envied by most, and yet wanted by all! Thu, 23 Jun 2016 21:04:16 +0000 en-US hourly 1 https://wordpress.org/?v=4.8 Colorful Chicken Stew http://www.timdaman.com/?p=1152 http://www.timdaman.com/?p=1152#respond Sat, 03 Mar 2012 14:14:42 +0000 http://www.timdaman.com/?p=1152 1 LB. boneless skinless chicken breasts, cubed1 (14½ oz.) can Italian diced tomatoes, undrained2 medium potatoes, peeled and cut into ½-inch cubes5 Medium carrots, chopped3 celery ribs, chopped1 Large onion, chopped1 medium green pepper, chopped2 (4 oz.) cans mushroom stems and pieces, drained2 low-sodium chicken bouillon cubesArtificial Sweetener equal to 2 tsp. sugar1 tsp. chili powder¼ tsp. pepper1 T. cornstarch2 C cold waterIn a 5-quart crockpot, combine the first 12 ingredients.In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Serves 10.Nutritional Analysis: One 1?cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber.Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.]]> http://www.timdaman.com/?feed=rss2&p=1152 0 Pizza Lasagna http://www.timdaman.com/?p=850 Thu, 30 Dec 2010 18:23:04 +0000 http://www.timdaman.com/?p=850 9 uncooked noodles1 can (15oz) pizza sauce1 can (14.5oz) dice tomatoes with green pepper and onion, undrained1 container (15oz) ricotta cheese1 teaspoon Italian seasoning2 cup shredded mozzarella cheese (8oz)2 package (3 to 3 1/2oz each) sliced pepperoni1 jar (4.5oz) Green Giant slice mushroom, drained1 can ( 2 1/4oz) slice ripe olives, drained – YUK!1/2 medium bell pepper (chopped)2 tablespoons grated Parmesan Cheese1 Heat oven to 350F. Spray 12X8-inch (2-quart) glass dish with cooking spray.2 Cook and drain lasagna noodles as directed on package.3 Meanwhile, in 2-quart saucepan, cook pizza sauce and tomatoes over medium heat, stirring frequently, until thoroughly heated.4 In a medium bowl, mix ricotta cheese and Italian seasoning.5 Spread 1/4 cup pizza sauce mixture in bottom of baking dish. Arrange 3 cooked noodles over sauce. Spoon and spread 1/2 of ricotta mixture over noodles. Top with 1/2 cup of the mozzarella cheese. 1 cup sauce mixture, 1/3 each of the pepperoni, mushrooms, olives and bell pepper – Repeat layers once. Top with remaining noodles, sauce mixture, mozzarella cheese, pepperoni, mushroom, olives and bell pepper. Sprinkle Parmesan cheese over top.6 Bake uncovered 30 to 35 minutes or until bubbly. Let stand 15 minutes before servingPER SERVING: Calories 430, Total Fat 23g; Sodium 1340mg; Dietary Fiber 3g — Exchange: 1 1/2 starch, 1/2 Other Carbohydrate, 2 Medium-Fat meat, 1 1/2 Fat — CARBOHYDRATE CHOICE; 2]]> Pumpkin Cheesecake Layer Dessert http://www.timdaman.com/?p=844 Fri, 24 Dec 2010 02:07:35 +0000 http://www.timdaman.com/?p=844 1 Box of Twinkies (10) – Sliced long-ways and placed in a 9X13 glass dish, cream side upMix with a mixer until blended:8 oz of Cream Cheese (softened),1 cup powdered sugar1/2 of an 8 oz container of Cool Whip (or buy the 12 oz container and only use 4 oz in this part, because the remaining 4 oz is not enough for the top)Spread mixture evenly over the Twinkies.Combine:2 (3 ½ oz) boxes of instant vanilla pudding1 – 15 oz can of Pumpkin (not pie filling)2 tsp of pumpkin pie spice1/2 tsp of cinnamon1/4 tsp of nutmeg1-cup milk1 tsp vanillaMix until well blended. It will be thick and at this point, taste this part. I added extra cinnamon and pumpkin pie spice.Spread over cream cheese mixture. Top with remaining Cool Whip (this is where the extra cool whip comes in handy). Sprinkle lightly additional pumpkin pie spice onto Cool Whip.Refrigerate several hours or until set.Yummy!]]> Cheddar Broccoli Pasta Bake http://www.timdaman.com/?p=783 Sun, 14 Mar 2010 01:06:09 +0000 http://www.timdaman.com/?p=783 Prep Time 10 minutes | Cook Time 45 minutes | Serves 416 ounces Mueller’s Elbow Macaroni1 (8 ounce) cup low-fat milk1 (10.75 ounce) can reduced-fat cream of chicken soup1 tablespoon creamy mayonnaise-mustard blend1 tablespoon olive oil1 small onion, chopped1-1/2 (6 ounce) cups low-fat cheddar cheese, shredded and divided10 ounces fresh or frozen broccoli, chopped, blanched and drainedPreheat oven to 350°F. Cook pasta for 6 minutes and rinse with cold water. Spray 2-quart casserole with non-stick cooking spray.In a medium bowl, combine milk, soup and creamy mayonnaise-mustard blend.Heat olive oil in a medium saucepan, over medium heat. Add onion. Cook and stir for 2 to 3 minutes. Add milk mixture and bring to boil, stirring constantly. Boil 1 minute. Remove from heat, stir in 1-1/4 cups of cheese until smooth.Blend in drained broccoli and cooked pasta. Pour mixture into prepared casserole dish. Top with remaining 1/4 cup cheese.Bake for 20 minutes, or until hot and bubbly.]]> Italian Pasta Salad http://www.timdaman.com/?p=774 Tue, 02 Mar 2010 00:09:38 +0000 http://www.timdaman.com/?p=774 Servers 81 16 oz. box tri-color fusilli pasta1 bell pepper, chopped1 red onion, chopped1 can sliced black olives**1 pint cherry or grape tomatoes**2 slices lean ham, cubed into 1/2-inch pieces1/2 lb low fat grated Parmesan cheese1 8 oz. bottle low fat or fat free zesty Italian dressingSalt & pepper to tastePREPARATION: Bring a large pot of salted water to a boil, add pasta and cook until al dente. Rinse under cold water and drain.In a large bowl, combine onion, tomato, green pepper, dressing, ham and salt and pepper to taste. Mix well.Add pasta and toss to coat.Chill for approximately one hour and serve with fresh grated cheese on top.For lunch, pack approxmately one cup of past in your salad shaker and two tablespoons of cheese in the dressing cup.**I will be using broccoli, carrots, sharp shredded cheese or eggs in substitute for black olives and tomatoes which I HATE! ]]> Dad’s Meatball Soup http://www.timdaman.com/?p=757 Sun, 07 Feb 2010 21:41:16 +0000 http://www.timdaman.com/?p=757 Servings: 4 || Prep Time: 10 min || Cook Time: 20 min1 Can Hunt’s Diced Tomatoes undrained1 Cup water1 Can beef broth (14 oz each)1 Teaspoon Italian seasoning1 Package frozen cooked meatballs (16 oz each)1 Cup frozen mixed vegetables (carrots, beans and corn)1 Cup dry orzo pasta or other small shaped pasta uncookedDIRECTIONS:: Combine tomatoes with their juice, the broth, water and Italian seasoning in large saucepan. Bring to a boil over medium-high heat.STIR IN meatballs, vegetables and orzo. Return to a boil; cover. Reduce heat to low; simmer 10 minutes, or until pasta and vegetables are tender, stirring occasionally.]]> Pumpkin Cheesecake Pie http://www.timdaman.com/?p=714 Mon, 21 Dec 2009 00:08:02 +0000 http://www.timdaman.com/?p=714 2 packages (8 oz each) cream cheese softened2/3 cup sugar2 teaspoons pumpkin pie spice*2 eggs1 can (15 oz) pumpkin1 large ready graham cracker crust (9 oz)MIX in a large bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.ADD eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.POUR into crust.BAKE at 350F for 35 to 40 minutes or until center is almost set. Recommend set on a baking sheet.COOL for 1 hour on a wire rack. Refrigerate at least 3 hour.GARNISH as desired. Store in a refrigerator.*May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground clove in place of pumpkin pie spice.]]> Spicy Mac and Cheese http://www.timdaman.com/?p=710 Sun, 20 Dec 2009 23:29:19 +0000 http://www.timdaman.com/?p=710 2 cups (8 oz) dry elbow macaroni2 cups chopped frozen or fresh broccoli2 cups (8 oz) shredded sharp Cheddar cheese2 cups (8 oz) shredded Pepper Jack cheese1 can (12 oz) evaporated milk1/2 cup grated Parmesan cheese, divided1/2 tsp. ground black pepper2 Tbsp bread crumbsPREHEAT oven to 350F. Lightly butter 2 1/2 – quart casserole dish.COOK macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for the last 3 minutes of cooking time; drain.COMBINE cooked pasta, broccoli, Cheddar cheese, Pepper Jack cheese, evaporated milk, 1/4 cup Parmesan cheese and black pepper in a large bowl.POUR into prepared casserole dish. Combine remaining Parmesan cheese and bread crumbs; sprinkle over macaroni mixture and cover.BAKE covered for 20 minutes. Remove cover and bake additional 10 minutes until lightly browned.]]> Sugar-Free Chocolate Peanut Butter Pie http://www.timdaman.com/?p=696 Thu, 17 Dec 2009 17:42:41 +0000 http://www.timdaman.com/?p=696 No Bake | Diabetic Friendly | Serves 81 box(es) Sugar-Free Chocolate Pudding Mix1 package Pre-made Graham Cracker Crust2 Tablespoons Peanut Butter1 Tablespoon Milk1 tub Sugar-Free Cool Whip1. Open graham cracker crust.2. Mix pudding according to package instructions and pour into crust. Refrigerate until pudding is set.3. Once pudding is set, place 2 TBSP peanut butter in the bottom of a medium size bowl. Add 1 TBSP milk and mix until peanut butter is very creamy. You may want to add just a tsp or so more milk. Do not add too much, otherwise the topping will be too runny!4. Fold sugar-free Cool Whip into peanut butter mixture.5. Spread peanut butter Cool Whip mixture on pudding in crust.6. Refrigerate for 2-3 hours or until set.]]> Saucy Apple Pork Roast http://www.timdaman.com/?p=34 Fri, 15 May 2009 21:15:56 +0000 http://www.timdaman.com/?p=34 Prep Time: 15 minutes | Roast Time: 1 3/4 hoursStand Time 10 minutes | Serves 10- 121 (3.5 to 4-pound) pork top loin roast (double loin, tied)3 cloves garlic, cut into thin slices1 tsp coarse salt or salt1 tsp dried rosemary, crushed1/2 tsp coarsely ground black pepper3 medium apples, cored and cut into wedges1/4 cup apple juice or apple cider2 Tbsp brown sugar or 1/4 cup2 Tbsp lemon juice2 tsp dry mustardTRIM fat from meat. Cut small slits (about 1/2-inch wide and 1-inch deep) in meat; insert a slice of garlic in each slit. In a small bowl combine salt, rosemary, and black pepper. Rub rosemary mixture evenly over meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 325°F oven about 2 hours or until meat thermometer registers 155°F.MEANWHILE, in a large bowl, combine apples, apple juice, brown sugar, lemon juice and dry mustard. Add apple mixture to roasting pan the last 30 minutes of roasting.TRANSFER meat to a serving platter. Cover meat loosely with foil; let stand for 10 minutes (the meat’s temperature will rise 4°F during standing). Remove the rack from roasting pan. Stir the apple wedges into pan juices.CUT the meat into slices. Serve the meat with apple mixture.Makes 10-12 servings.Nutritional Information (based on 12 serving): 262 Cal; 8 g Total Fat (3 g Sat Fat); 87 mg Cholesterol; 252 mg Sodium; 10 g Carb; 35 g Protein; 1 g FiberDietary Exchanges: 1/2 Fruit; 5 Very Lean Meat; 1-1/2 Fat]]>
