Recipes for nature lovers, city slickers, & constant travellers

New Recipe collections hand-picked by our team for you to try. April aims to be a very, very exciting month — no April fools joke here. We're working hard on some not so secret things that we know you'll enjoy. ;) —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

GARBANZO GUACAMOLE

1 can (15-oz) garbanzo beans, rinsed & drained

1 tbsp lemon juice

1 garlic clove, halved

3/4 cup chopped onion

1 1/2 cups ( approx. 1 large) peeled, cubed avocado

1 can (4 1/2-oz) chopped green chiles, drained

1/2 tsp salt

1/4 tsp pepper

1 cup seeded, chopped tomato

1/2 cup chopped green onions

Position knife blade in food processor bowl; add beans, lemon juice, and garlic. Process 20 seconds stopping once to scrape down sides. Add the onion, avocado, green chiles, salt, and pepper; pulse 10 times or until chunky.

Cover and chill for 1 hour.

Transfer chilled mixture to a medium bowl and stir in the tomato and green onions.

Serve with baked tortilla chips.

Yield: 3 cups dip.

Per 1/2 cup serving: 119 calories, 6.7 g fat (0.9g saturated, 4 g monunsatured, 1.3 g polyunstaturated) 3 g protein, 13.4 g carbs, 4.9 g fiber, 0 mg cholesterol, 52 mg calcium, 362 mg sodium

from diabeticenjoyingfood.blogspot.ca

PORK GUMBO

1 (1 lb) pork loin roast, cut into 1/2-inch cubes

nonstick cooking spray

1 tbsp butter

2 tbsp white whole-wheat flour

1 cup water

1 can (16-oz) stewed tomatoes, undrained

1 pkg (10-oz) frozen cut okra

1 pkg (10-oz) frozen succotash

1 beef bouillon cube

1 tsp hot pepper sauce

1 tsp freshly ground black pepper

1 bay leaf

Spray a Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add the pork; cook, stirring, 4 minutes or until browned. Remove pork from pan.

Add the butter to the Dutch oven; stir in the flour. Cook, stirring, until roux is browned; whisk in the water.

Add the pork back into the pan along with the remaining ingredients; bring to a boil. Reduce heat to low and simmer 15-20 minutes.

Remove bay leaf and discard before serving.

Yield: 4 servings

from diabeticenjoyingfood.blogspot.ca

JONAH'S FISH

3 tbsp melted butter

1 onion, sliced thin

1 1/2 lbs fresh red snapper or orange roughy

1/2 cup light mayonnaise

1/4 cup Parmesan cheese

2 tbsp lemon juice

1 tsp Worcestershire sauce

1/2 tsp paprika

1/2 tsp salt

pinch of oregano

fresh chopped parsley

Preheat oven to 350 degrees.

Pour butter over the bottom of a 9 x 13-inch baking pan or dish; arrange the onion slices evenly over the bottom of pan.

Place fish in a single layer on top of the onions.

Combine the mayonnaise, Parmesan, lemon juice, Worcestershire sauce, paprika, and salt together; spread evenly over the fish.

Sprinkle the oregano and parsley, to taste, over the top.

Bake fish at 350 degrees for 35 to 40 minutes until fish flakes easily.

Note: This is just a stock photo, not this actual recipe.

from diabeticenjoyingfood.blogspot.ca

CHICKEN AND SQUASH

2 (approx 1 lb) boneless skinless chicken breasts, halved

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 tbsp butter

1 tbsp olive oil

3/4 lb yellow squash, sliced

3/4 lb zucchini squash, sliced

1 medium tomato, chopped

Heat the butter and olive oil in a large nonstick skillet over medium-high heat until the butter melts; season chicken with half the salt and pepper and add to skillet.

Cook chicken in the skillet until lightly browned on each side, about 4 to 5 minutes. Remove from skillet to a warm platter and cover to keep warm.

Pour fat from skillet and add the squashes and tomato; stir and cook a couple minutes until squash starts to soften. Reduce heat to low.

Add the chicken back into the skillet, partially cover and cook about 5 minutes until chicken is cooked through. Remove chicken to warm platter and cover to keep warm and moist.

Increase heat to high and continue to cook veggies until liquid is absorbed, about 2 minutes.

Arrange the veggies around the chicken to serve.

from diabeticenjoyingfood.blogspot.ca

SPRING ROLLS with CHILI and CILANTRO DIPPING SAUCE

Note: This is a recipe from Diabetic Connect. I don't eat these as they have chicken so I cannot recommend them one way or the other. They did have 4 stars, though, and I will say the nutritional facts look good.

• 
  

  3.5 oz egg noodles

  
  


• 
  

  2 tbsp olive oil

  
  


• 
  

  2 cloves garlic,crushed

  
  


• 
  

  2 boned and skinned chicken breasts

  
  


• 
  

  6-8 spring onions, finely sliced

  
  


• 
  

  1 large carrot, grated

  
  


• 
  

  4 oz bean sprouts

  
  


• 
  

  1 tsp dried chilli flakes

  
  


• 
  

  20 spring roll wrappers

  
  


• 
  

  2 eggs beaten

  
  


• 
  

  dipping sauce

  
  


• 
  

  2 tbsps honey

  
  


• 
  

  2 tbsp chilli sauce

  
  


• 
  

  2 tbsp chopped fresh cilantro

  
  

1. 
   

   cook noodles in a large saucepan of boiling water for 3-4mins. drain them well, then cut into 2 in lengths.

   
   


2. 
   

   heat 1 tsp oil in a frying pan. add garlic and fry gently for 1 min. add chicken strips and contd to fry for 3 mins until cooked. stir in spring onions, carrot, beansprouts, and chilli flakes and contd to cook for 1 min.

   
   


3. 
   

   preheat oven to 400F. brush spring roll wrappers on one side with a little beaten egg. spoon a little filling on to each wrapper and roll up. make sure filling is completely enclosed. brush each spring roll with a little oil and place on baking sheet. bake for 10-12mins or until golden.

   
   


4. 
   

   in small bowl, mix together all the ingredients for the dip. serve with spring rolls.

   
   


5. 
   

   makes 20. use filo pastry as substitute if spring roll wrappers unavail.

   
   

Servings

10

Calories

60

Protein

5g

Carbohydrates

5g

Fiber

1g

Fat

2g

Saturated fat

0

Sodium

17mg

from diabeticenjoyingfood.blogspot.ca

CHICKEN TORTELLINI SOUP

• 12 ounce(s) chicken, breast


• 2 teaspoon oil, olive


• 3 clove(s) garlic, minced


• 2 can(s) broth, chicken, less sodium


• 3 cup(s) mushrooms, fresh, sliced


• 1 3/4 cup(s) water


• 2 medium carrot(s), cut into matchstick strips


• 2 cup(s) kale, purple or green


• 1 teaspoon tarragon, dried


• 1 package(s) tortellini, cheese-filled, refrigerated

Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.

Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).

Note: This soup has an excellent carb to protein ratio of 27 carbs to 21 protein per serving.

The basis of this is a recipe from Everyday Health.

from diabeticenjoyingfood.blogspot.ca