The power of IFTTT on Android

Unlock special Channels for your Android devices! A few of our favorite Android Recipes :) —The IFTTT Team Share on Facebook  |   Share on Twitter  |   Share on Pinterest This newsletter was automatically sent to yangquebec.recipes@blogger.com because you signed up for IFTTT with that address. To disable this communication, you can manage your email settings or unsubscribe from the IFTTT Newsletter.   IFTTT · 923 Market Street #400 · San Francisco, CA 94103

ROLLED ITALIAN MEATLOAF

1 1/4 lb extra-lean (at least 90% lean) ground beef

3/4 lb bulk Italian sausage

1 large egg

1 can (8-oz) pizza sauce

1/4 cup Italian-style bread crumbs

1/4 tsp black pepper

8-oz shredded Italian cheese blend

2 cups loosely packed fresh baby spinach leaves

Preheat oven to 350 degrees.

In a large bowl, mix the meats with the egg, 1/2 cup of the pizza sauce, bread crumbs, and pepper; combine well.

On a sheet of foil, pat the meat mixture into a 12 x 8-inch rectangle. Sprinkle evenly with the cheese, gently pressing into the meat. Top cheese with the spinach.

Starting at a short end, roll up tightly, using the foil to get started; tuck in spinach leaves as you go. Seal the ends and place seam side down in an ungreased 12 x 8-inch (2-quart) baking dish.

Bake for 1 hour. Spread the remaining pizza sauce over the top of the roll. Bake another 15 minutes or until a meat thermometer inserted in the meat reads 160 degrees.

Let roll stand 10 minutes before slicing to serve. Cut into 8 slices.

Note: Be sure you roll tightly!

from diabeticenjoyingfood.blogspot.ca

CELEBRATION GREEN SALAD WITH FRUIT

1 bag (10-oz) torn mixed salad greens

1 can (11-oz) mandarin orange segments, drained, rinsed, drained

1/2 cup thinly sliced red onions

1 cup coarsely chopped toasted walnuts

1 pkg (4-oz) crumbled Feta cheese

your favorite sugar-free or low-sugar dressing

In a large salad bowl toss the greens with the oranges, onions, walnuts, and cheese; add dressing and mix lightly.

Yield: 6 servings

Note: I prefer a raspberry vinaigrette dressing but that is just my opinion.

from diabeticenjoyingfood.blogspot.ca

QUICK AND EASY HAMBURGER SOUP

1 lb lean ground beef

1/4 cup chopped onion

1 clove garlic, minced

1 1/2 cups diced potatoes

1 cup sliced celery

1 pkg (1lb) frozen mixed vegetables

3 cups water

2 cans (10.5-oz each) condensed beef broth

1 can (14.5-oz) diced tomatoes, do not drain

1 tbsp Worcestershire sauce

In a large saucepan or Dutch oven, cook beef, onion and garlic, over medium-high heat until beef is cooked through; drain in a colander and rinse with hot water. Wipe out pan with a paper towel to get any remaining fat. Return beef mixture to the pan.

Stir the potatoes, celery, mixed vegetables, water, broth, tomatoes, and Worcestershire sauce into the beef mixture. Allow mixture to come to a boil then lower heat and simmer for 20 minutes or until vegetables are tender. Stir occasionally during the cooking process.

Ladle into serving bowls to serve and serve with a whole-grain crusty bread or whole-grain crackers, if desired.

Note: Use the condensed beef broth (sold with the soups) rather than ready-to-use beef broth for a stronger beef flavor.

Note: This is a recipe I got from Pillsbury years ago.

from diabeticenjoyingfood.blogspot.ca

TERIYAKI BEEF AND PINEAPPLE LETTUCE WRAPS

1 lb lean ground beef

1/4 tsp salt

1/8 tsp black pepper

1 can (8-oz) pineapple tidbits in their own juice, drained, reserving liquid

2 tbsp teriyaki baste and glaze sauce

1 tbsp cornstarch

2 green onions, sliced

1/4 cup diced red bell pepper

5 large leaves Bibb (or Romaine) lettuce

In a 10-inch skillet, cook the beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in the salt and pepper.

In a small bowl, mixed 1/2 the reserved pineapple juice with enough water to make up for the other half of the juice; stir in the sauce and cornstarch. Stir the mixture into the cooked ground beef; cook and stir until thick and bubbly.

Stir the pineapple, onions, and bell pepper into the mixture; cook 1 to 2 minutes, stirring occasionally, until heated through.

Spoon approximately 1/2 cup of the mixture into each lettuce leaf, roll up to serve.

Note: There is a small amount of sugar in the sauce and natural sugar in the pineapple and juice but the protein in the beef and the lettuce instead of bread makes this an okay meal for most diabetics.

from diabeticenjoyingfood.blogspot.ca

ORANGE SPICED CARROTS

2 1/2 cups sliced carrots

1/2 tbsp Splenda Brown Sugar Blend

1 1/2 tsp cornstarch

1/2 cup orange juice

1/8 heaping tsp ground ginger

1/8 tsp ground nutmeg

pinch ground cinnamon

Finely chopped fresh parsley for garnish, optional

Place carrots in a saucepan and add enough water to make 1-inch; bring to a boil. Reduce heat and simmer 7 to 9 minutes until carrots are crisp tender. Drain carrots and set aside; keep warm.

In the same pan you cooked the carrots in, combine the Splenda, cornstarch, orange juice, ginger, nutmeg, and cinnamon; stir until smooth. Bring to a boil and boil while stirring for 1 minute.

Return carrots to the pan and cook, stirring, over low heat until heated through.

Sprinkle with parsley if desired before serving.

Yield: 4 to 5 servings.

Note: I got this recipe from TOH several years ago.

from diabeticenjoyingfood.blogspot.ca

BROCCOLI DIP

1 cup fat-free sour cream

1 cup plain Greek yogurt

1 cup light mayonnaise

1 packet dry vegetable soup and recipe mix

1 can (8-oz) water chestnuts, drained and chopped

1 cup finely chopped fresh broccoli

In a medium bowl, blend the sour cream, yogurt, and mayonnaise; stir in the soup mix. Add the chopped water chestnuts and broccoli, stirring to combine well.

Cover dip and refrigerate at least two hours for the flavors to blend.

May be serve with fresh vegetables or an assortment of whole-grain crackers.

Note: This is a stock photo.

from diabeticenjoyingfood.blogspot.ca

SMOKY PAN-GRILLED PORK CHOPS

1 tsp ground cumin

1 tbsp brown sugar

1/2 tsp hot smoked paprika

1/4 tsp salt

1/4 tsp freshly ground black pepper

4 (1 lb total) boneless center-cut pork chops

Nonstick cooking oil spray

Make a seasoning rub by combining the cumin, brown sugar, paprika, salt, and pepper; rub evenly over chops.

Heat a grill pan over medium-high heat; coat with cooking spray.

Add the pork chops to the grill pan; cook 5 to 6 minutes per side or until cooked through.

Yield: 4 servings

Per serving: 224 calories, 4.3 g carbs, 24.8 g protein, 201 mg sodium

Note: This is a recipe I got a few years ago from Cooking Light magazine.

from diabeticenjoyingfood.blogspot.ca

OPEN-FACED GROUND BEEF PHILLIES

1 lb lean ground beef (no fatter than 80/20!)

1 med-size green bell pepper, cut into 1/2-inch strips

1 med-size red bell pepper, cut into 1/2-inch strips

1 small onion, cut into thin wedges

1/2 cup low-sugar cream Italian salad dressing

1 loaf (12-inches long) whole-grain French or Italian bread, halved lengthwise

4 slices thinly sliced Provolone cheese, quartered

In a medium to large skillet, crumble and cook the ground beef with the bell peppers and onion. Cook until the beef is completely browned, stirring occasionally; drain well.

Stir half of the salad dressing into the beef mixture. Spread other half of dressing on the cut sides of the bread.

Place both halves of the bread, cut sides up, on an ungreased cookie sheet; broil 4 to 6-inches from the heat for 3 to 5 minutes until lightly toasted. Remove from broiler.

Evenly divide the beef/peppers mixture between the two halves of bread and spread to cover. Top with the cheese pieces and return to the broiler for 2 to 3 minutes until cheese is melted.

Cut each half of the bread into 2 pieces to serve 4.

from diabeticenjoyingfood.blogspot.ca

COLORFUL OVEN VEGETABLES

1/3 cup butter*

1/2 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

3 cups cauliflowerets

2 cups broccoli florets

6 medium carrots, julienned

3 small onions, quartered

Place butter in a shallow 3-quart baking dish; place in a 400 degree oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add vegetables and toss to coat.

Cover dish and bake at 400 degrees for 25-30 minutes. Vegetables should be crisp tender.

*Makes this dish even more healthy by using half butter and half olive oil.

from diabeticenjoyingfood.blogspot.ca

FRUIT AND VEGGIE CHICKEN STIR-FRY

1 tbsp olive or coconut oil

1 lb boneless skinless chicken thighs cut into bite-size chunks

2 cups fresh sugar snap peas, trimmed

1 large red bell pepper, cut into bite-size pieces

3 garlic cloves, minced

2 cups fresh pineapple chunks

1/4 cup Asian Toasted Sesame Dressing

1 tbsp lite soy sauce

2 green onions, cut diagonally into thin slices

Heat the oil in a wok or large skillet over medium-high heat.

Add the chicken, snap peas, bell pepper, and garlic; stir-fry 4 to 5 minutes or until the chicken is done.

Add the pineapple to the skillet and stir-fry another 2 minutes or until heated through.

Combine the dressing and soy sauce; stir into the pan.

Remove from the heat and stir in the onions.

from diabeticenjoyingfood.blogspot.ca

Security Update

---

Put the internet to work for you.

Hello yangquebecrecipes, A major vulnerability in the technology that powers encryption across much of the internet was discovered this week. Like many other teams, we took immediate action to patch the vulnerability in our infrastructure. IFTTT is no longer vulnerable. Though we have no evidence of malicious behavior, we've taken the extra precaution of logging you out of IFTTT on the web and mobile. We encourage you to change your password not only on IFTTT, but everywhere, as many of the services you love were affected. If you have any questions or concerns, please email security@ifttt.com. —The IFTTT Team For more information on this vulnerability, also known as "Heartbleed," visit: http://heartbleed.com/

IRON SKILLET OVEN PORK CHOPS

6 (3/4" thick) loin pork chops

3/4 cup ketchup

1/3 cup hot water

2 tbsp vinegar

1 tbsp Worcestershire sauce

1 1/2 tsp Splenda Brown Sugar Blend

1/2 tsp freshly ground black pepper

1/2 tsp chili powder

1/2 tsp paprika

Preheat oven to 375 degrees.

Place pork chops in a heavy cast iron skillet.

In a small mixing bowl, combine the ketchup, water, vinegar, Worcestershire sauce, Splenda, pepper, chili powder, and paprika; pour over the chops.

Bake, uncovered, for 1 hour or until chops are cooked through and are tender.

Approximate nutritional info per chop: 160 calories, 14 g carbs, 16 g protein

from diabeticenjoyingfood.blogspot.ca

GARLIC FRIED TROUT

2 1/4 lbs trout or walleye fillets (6-oz each), skin removed

1 cup milk

1 cup seasoned dry bread crumbs

10 to 12 garlic cloves

1/4 cup olive oil

1/4 cup vegetable oil

Arrange the fillets in a single layer in a 13 x 9-inch baking dish; pour milk over fillets, turning to coat. Cover with plastic wrap and refrigerate 12 hours to overnight.

Place bread crumbs in a shallow dish.

Drain and discard the milk from the fish. Dredge fillets in the bread crumbs to coat. Place the coated fillets on a wax-paper lined baking sheet and chill for 30 minutes.

Place each garlic clove under the flat side of a knife. Strike flat side of knife blade with heel of hand to break cloves open.

In a 12-inch skillet, heat the oils and 5 or 6 of the garlic cloves over medium heat; add fish fillets. Fry 7 to 9 minutes or until golden brown, turning over once to brown both sides. After turning fillets, add remaining garlic cloves.

Drain fish on paper towels before serving.

Yield: 6 servings

Per serving: 426 calories, 16 g carbs, 38 g protein

Exchanges: 1 starch, 4 1/2 lean meat, 2 fat

from diabeticenjoyingfood.blogspot.ca