Spicy Shrimp Ceviche Cups

INGREDIENTS

Tortilla Cups

6  (11-inch) flour tortillas

2 teaspoons vegetable oil

Sour Cream Filling and Ceviche

2 tablespoons finely chopped fresh cilantro

1  lime

1/2 cup sour cream

1  garlic clove, pressed

1/4 teaspoon salt, divided

8 ounces cooked large shrimp, peeled and deveined, tails removed

1/2  medium red bell pepper

1  serrano pepper, seeded

1/3 cup finely chopped seedless cucumber

1/4 cup finely chopped red onion

  Additional cilantro sprigs for garnish (optional)

  Cucumber Fan (optional)

DIRECTIONS

1

Preheat oven to 350°F. For tortilla cups, using Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Chef's Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan usingMini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.

2

For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime usingMicroplane® Adjustable Fine Grater. In (1-cup) Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.

3

For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt inClassic Batter Bowl; mix well using Small Mix 'N Scraper®.

4

Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.

Yield:

  ,
24 servings of  

Nutrients per serving:

Calories 50, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 5 mg, Carbohydrate 4 g, Protein 2 g, Sodium 80 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

These tortilla cups can be filled with other fillings such as chicken, tuna or egg salad; cooked taco meat topped with shredded cheese; hummus topped with finely diced red bell pepper or ripe olives; or guacamole topped with salsa and/or sour cream.

Preparing a Cucumber Fan: Slice a 1/2-inch piece horizontally off of one side of the cucumber. Trim ends of the cucumber piece at an extreme angle. Make diagonal cuts at 1/8-inch intervals, being careful not to cut all the way through other end. Carefully fold every other slice back toward the end to form a fan shape.

Autumn Sweet Potatoes

INGREDIENTS

1/2 cup pecan halves

2 1/2 lbs sweet potatoes, peeled

1 tsp salt

1/2 tsp ground black pepper

1/2 cup water

1/4 cup dried cranberries

2 tbsp brown sugar

2 tbsp butter, melted

1 tbsp fresh thyme leaves, coarsley chopped

DIRECTIONS

1

Coarsely chop pecans using Food Chopper. Place into Round Covered Baker. Microwave, uncovered, on HIGH 1-2 minutes or until toasted, stirring every 30 seconds. Remove pecans from baker and set aside.

2

Dice potatoes into 1-in. pieces. Add potatoes, salt and pepper to large Bamboo Fiber Bowl. Mix well. 

3

Add potatoes and water to baker. Microwave, covered, on HIGH 7-9 minutes or until potatoes are tender but still firm, stirring once. Drain potatoes.

4

Carefully remove baker from microwave using Oven Mitts; drain. Return potatoes to bamboo bowl and add cranberries, brown sugar, butter and thyme. Mix well.

5

Add potatoes to baker. Microwave, covered, on HIGH 2-3 minutes or until potatoes are tender. Sprinkle with pecans.

Yield:

  ,
8 servings of  

  ,
 servings of  

Nutrients per serving:

Calories 220, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber 5 g, Protein 3 g

Thai Basil Chicken Lettuce Wraps

INGREDIENTS

Peanut Sauce

2 tbsp (30 mL) dry-roasted peanuts

1 tbsp (15 mL) chopped fresh basil

1/4 cup (50 mL) poppy seed salad dressing

2 tsp (10 mL) Asian Seasoning Mix

1 tbsp (15 mL) rice vinegar

1 tbsp (15 mL) water

Salad

1 small cucumber

1/2 medium red bell pepper

1 1/2 cups (375 mL) shredded cooked chicken (8 oz/250 g)

4 large Boston or bibb lettuce leaves

  Additional chopped peanuts and chopped fresh basil (optional)

DIRECTIONS

1

For sauce, chop peanuts using Food Chopper. Chop basil using Chef's Knife. Combine peanuts, basil, dressing, seasoning mix, vinegar and water in Small Batter Bowl; set aside.

2

For salad, peel cucumber; slice into julienne strips using Julienne Peeler, avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.

3

To serve, divide cucumber among lettuce leaves. Spoon chicken mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.

Yield:

  ,
2 servings of  

Nutrients per serving:

Calories 410, Total Fat 22 g, Saturated Fat 5 g, Cholesterol 100 mg, Carbohydrate 13 g, Protein 36 g, Sodium 420 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

1 starch, 4 low-fat meat, 2 fat (1 carb)

Cook's Tips:

These wraps are colorful when served open-face but can also be wrapped between two lettuce leaves, if desired. Romaine, green or red leaf lettuces are also good options for making lettuce wraps.

Tortillas can be substituted for the lettuce leaves for a heartier version.

Our Asian Seasoning Mix gives this peanut sauce the perfect balance of authentic flavor. The sauce can easily be doubled and is delicious served with grilled chicken or with vegetables for dipping.

If desired, 2 tsp (10 mL) soy sauce, 1 tsp (5 mL) finely grated gingerroot and 1 pressed garlic clove can be substituted for the Asian Seasoning Mix.

Quick Chicken Cacciatore

Ingredients:

12	oz uncooked spaghetti noodles
1	cup all-purpose flour
6	boneless, skinless chicken breasts (4 oz each)
2	tbsp vegetable oil
1/3	cup tomato paste
1	can (14.5 oz) chicken broth
4	garlic cloves, pressed
1	tbsp cornstarch
1	tsp salt
1/2	tsp coarsely ground black pepper
1	medium green bell pepper
1	medium onion
8	oz sliced mushrooms
1	can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained
1/4	cup chopped fresh basil leaves

Directions:

1. Cook noodles according to package directions; drain and set aside. Meanwhile, place flour in Coating Tray. Coat chicken in flour, shaking off excess. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook without disturbing 2-3 minutes on each side or until golden brown. (Chicken will not be fully cooked.) Remove chicken from Skillet; keep warm.
2. Meanwhile, combine tomato paste, broth, pressed garlic, cornstarch, salt and black pepper in Classic Batter Bowl; mix well. Dice bell pepper using Chef's Knife. Chop onion using Food Chopper.
3. Combine bell pepper, onion and mushrooms in Skillet. Cook and stir 3-4 minutes or until vegetables begin to soften. Add broth mixture and tomatoes; bring to a simmer. Stir in basil and add chicken back to Skillet. Cover and simmer 5-7 minutes or until center of chicken is no longer pink and sauce is thickened. To serve, divide noodles among plates; top with chicken and sauce.

Yield: 6 servings

Nutrients per serving: Calories 480, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 65 mg, Carbohydrate 63 g, Protein 37 g, Sodium 980 mg, Fiber 4 g

Diabetic exchanges per serving: 4 starch, 3 1/2 low-fat meat (4 carb)

Chili-Lime Meatballs

INGREDIENTS

Glaze

1/2 cup (125 mL) teriyaki baste and glaze

2 tbsp (30 mL) lime juice

2 tsp (10 mL) Thai red curry paste

2  garlic cloves, pressed

Meatballs

1 lb (450 g) 85% lean ground beef

1/4 cup (50 mL) plain dried bread crumbs

1  egg

2 tbsp (30 mL) Asian Seasoning Mix

2 tsp (10 mL) Thai red curry paste

2  green onions, sliced

  Lime wedges (optional)

DIRECTIONS

1

Whisk together baste and glaze, lime juice, curry paste and garlic pressed withGarlic Press in Small Batter Bowl.

2

Combine beef, bread crumbs, egg, seasoning mix and curry paste in Classic Batter Bowl; mix well. Using level Small Scoop, form beef mixture into 40 meatballs. Place meatballs in (12-in./30-cm) Skillet; cook over medium-high heat 8-10 minutes or until browned, turning frequently. Remove Skillet from heat.

3

Pour glaze into Skillet; stir meatballs to coat. Place meatballs onto serving platter and top with green onions. Serve with lime wedges, if desired.

Yield:

  ,
20 servings of 2 meatballs with 2 tsp (10 mL) sauce

Nutrients per serving:

Calories 70, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 4 g, Protein 5 g, Sodium 200 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1/3 fruit, 1/2 medium-fat meat (1/3 carb)

Cook's Tips:

Using the Small Scoop ensures that the meatballs will be uniform in size and will finish cooking at the same time.

To substitute the Asian Seasoning Mix, add 2 tsp (10 mL) grated fresh gingerroot, 3/4 tsp (4 mL) salt, 1 pressed garlic clove and 1/4 tsp (1 mL) ground cayenne pepper.

Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in Skillet with 1/4 cup (50 mL) water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze.

Mini Cinnamon Christmas Tree Rolls

Mini Cinnamon Christmas Tree Rolls

2 cans (8 oz. ea.) Pillsbury refrigerated crescent rolls
2 tbsp. butter/margarine, softened
¼ c. sugar
1 tsp. cinnamon
½ c. red and green maraschino cherries, drained and chopped
¾ c. powdered sugar
2-3 tsp. milk

Directions:
Preheat oven to 375. Unroll one pkg. of crescent roll dough on Cutting Board; do not separate. Using Baker’s Roller, roll dough to seal perforations. Spread 1 tbsp. butter evenly over dough with Skinny Scraper. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle half evenly over dough. Chop maraschino cherries with Food Chopper. Sprinkle half of chopped cherries over sugar on dough. Starting at short end, roll up as for a jelly roll to make a 9-inch long roll. Using Serrated Bread Knife, cut roll crosswise into ¾ inch slices to make 12 slices. Repeat with remaining pkg. of crescent roll dough and remaining ingredients. Place slices, cut side down, on Large Round Stone to form and tree. Begin 2 inches from edge of Baking Stone by placing 1 slice for top. Arrange 2 slices below with rolls touching. Continue arranging a row of 3 slices; then a row of 4 slices and a row of 5 slices. The bottom row will have 6 slices. Use the remaining slices for the trunk; place 2 slices centered under the last row, and last slice below. Bake 20-25 minutes or until golden brown. For glaze, mix powdered sugar and milk until smooth; drizzle over.

Ham & Cheese Calzone

INGREDIENTS

2 tbsp (30 mL) mayonnaise

2 tsp (10 mL) Dijon mustard

1 cup (250 mL) fresh broccoli florets (about 2 oz/60 g)

1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)

1/2 small onion

8 oz (250 g) Swiss cheese, grated, divided

1 tbsp (15 mL) vegetable oil, divided

2 pkg (13.8 oz/283 g each) refrigerated pizza crust

1 oz (30 g) Parmesan cheese, grated

DIRECTIONS

1

Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.

2

Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.

3

Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Fine Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.

Yield:

  ,
8 servings of  

Nutrients per serving:

Calories 440, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 49 g, Protein 22 g, Sodium 1240 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Choose smoked rather than boiled ham to keep the crust from becoming soggy.