Lbs Rubber

Most of us seek ways to serve our families healthy, nutritious meals without breaking our budgets. The cost of food rose dramatically making it more and more difficult to put delicious meals on the table imaginative. We have assembled a menu that will help you create a meal, great tasting without breaking the bank. For another entry, try this Mozzarella Stuffed Meatloaf with mashed cauliflower, fresh green and yellow bean salad and a light finish and tasty Diabetic Friendly Ambrosia.
Mozzarella-STUFFED MEATLOAF
1 1 / 2 lb lean ground beef
1 jar (about 26 oz) Chunky Garden Style Pasta Sauce
1 large egg, lightly beaten
1 / 4 cup plain bread crumbs
2 cups grated mozzarella cheese
1 tsp tablespoons fresh parsley, finely chopped
Preheat oven to 350 degrees.
In a large bowl, combine ground beef, 1 / 3 cup pasta sauce, egg and bread crumbs. Season with salt, pepper, garlic, if desired. On a large sheet of waxed paper, mix shape into a rectangle about 12×8 inches. Sprinkle 1 1 / 2 cups cheese and parsley down center, leaving a border 3 / 4 inch all around. From the end Long, roll jelly roll style. Press ends together to seal. Bake uncovered 45 minutes. Pour remaining meat loaf sauce and sprinkle with remaining cheese. Bake 15 minutes or until sauce is heated through and cheese is melted. Let stand at least 5 minutes before slicing.
MASHED CAULIFLOWER
1 1 / 2 lb cauliflower into large florets
3 cloves garlic
2 cans chicken broth low sodium reduced
1 / 8 c. Tea Salt
Dash fresh ground black pepper
2 v. tablespoons chopped chives
In a large saucepan, combine cauliflower, garlic and broth. Be sure cauliflower is completely covered by liquid, add water if necessary. Bring to a boil, reduce heat to medium-low and let simmer until cauliflower is tender, about 12-14 minutes. Reserve 2 tablespoons cooking liquid and drain off the liquid remaining cauliflower. Transfer cauliflower and garlic in a food processor and blend until smooth, gradual pace in the reserved liquid as needed to moisten the mixture. Season with salt and pepper. Garnish with chives. Serve hot.
A 1 / 2 cup serving of the mashed cauliflower has 6 grams of carbohydrates and 4 grams of protein makes it a good diabetic choice.
FRESH GREEN AND YELLOW Bean Salad
3 / 4 pound wax beans, trimmed
3 / 4 green beans, trimmed
2 cups chopped tomatoes
1 tsp tablespoons sherry vinegar
2 v. tsp olive oil extra virgin
1 / 2 teaspoon salt
1 / 4 c. freshly ground black pepper
1 / 2 cup chopped fresh basil
1 / 2 cup crumbled feta or blue cheese
Cook beans in boiling water for 5 minutes or until tender crisp. Drain and rinse immediately with cold water. Combine tomatoes, vinegar, oil, salt and pepper in small bowl. Pour beans into a serving bowl, add the tomato mixture and toss gently. Sprinkle with basil and cheese.
Yield: 8 servings. Per serving: about 67 calories, 9 g carbohydrate, 3 g protein
DIABETIC FRIENDLY AMBROSIA
1 large can no sugar added fruit cocktail
1 small box without sugar added fruit cocktail
1 large tangerine
1 large pineapple pieces can in their own juice
1 medium size box of sugar to whipping cream free
1 / 2 bag miniature marshmallows
1 / 2 cup Splenda granular
1 tsp tsp vanilla flavoring
1 / 2 cup finely chopped walnuts
Drain all fruit in a colander and rinse with water Cold. Allow to drain until the water is removed. Combine whipping cream and gradually add Splenda and vanilla, with a drummer elecric. Mix until stiff peaks. Add fruit, marshmallows and nuts to the mixture of whipped cream. Stir with a wide spatula. Refrigerate at least an hour before serving.
NOTE: if a diabetic friendly recipe of sugar, it is natural in fruit.
Enjoy!
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
Linda also has a vintage recipe blog at http://grandmasvintagerecipes.blogspot.com
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