Pkg Folding

Lamb Chops With Lemon-Pepper and Thyme, Wild Rice Salad and Strawberry Cream Cheese Mousse

Spice up your next Lamb Chop meal with lemon pepper and thyme for a refreshing taste. Add this delicious Wild Rice Salad and finish your meal with a refreshing Strawberry Cream Cheese Mousse.

LAMB CHOPS WITH LEMON-PEPPER AND THYME

1/4 cup minced fresh thyme leaves

1 tbsp lemon-pepper

1 tsp seasoned salt

1 lb lamb chops

2 tbsp olive oil

In a small mixing bowl, combine thyme, lemon-pepper and salt mixing well to make a rub. Brush both sides of chops with oil. Press thyme mixture onto chops. Grill or broil chops about 12 minutes, turning once during cooking.

NOTE: This is also a good rub for pork chops.

WILD RICE SALAD

2 cups uncooked wild rice

1 bunch green onions, chopped

1 pint basket cherry tomatoes, halved

2 jars (6-oz each) marinated artichoke hearts

1 pkg (12 to 16-oz) frozen peas, thawed

1 small bottle (approx 8 oz) Italian Viniagrette dressing

Cook wild rice according to the package directions, keeping it firm. Chill rice. Combine the onions, tomatoes, artichoke hearts, and peas. Refrigerate for up to 24 hours. Add the dressing an hour or two before serving.

STRAWBERRY-CREAM CHEESE MOUSSE

1 pkg (8 oz) low-fat cream cheese, softened

1 tsp vanilla extract

1 pkg (4-serving size) sugar-free strawberry gelatin

1/2 cup boiling water

1/2 cup cold water

2 cups sugar-free frozen whipped topping, thawed

2 cups sliced fresh strawberries OR frozen sliced sugar-free strawberries, thawed

Beat the cream cheese and vanilla in a large mixing bowl using an electric mixer set on low speed. Beat until well blended, set aside. In a small mixing bowl, stir boiling water into gelatin mix. Stir until gelatin is completely dissolved, approximately 2 minutes. Add the cold water and stir until slightly thickened. Gradually add gelatin mixture to the cream cheese mixture, beating well until completely blended. Gently fold in 1 1/2 cups of the whipped topping and the strawberries. Spoon into ten small dessert dishes and refrigerate for at least one hour until firm. Before serving top each with a dollop of the remaining whipped topping.

Per serving of 1/10 of recipe: 70 calories, 9 carbs, 4 g protein

Note: This recipe can be made with regular gelatin and regular frozen whipped topping if you or your family have no diabetics and aren’t concerned with calories.

Enjoy!

About the Author

For more of Linda’s diabetic recipes and information visit http://diabeticenjoyingfood.squarespace.com

Old Fashion Recipes for Your Fall Parties, Game Watching or Just Because You Enjoy Them!

Fall is always a time of Halloween, Harvest, or simply Fall parties.  It is also a time when family and friends gather to watch their favorite sports teams both college and professional.  Eating is always a big part of these parties and gatherings.  Here are some recipes to help make your gathering or party successful.  Recipes include, Orange Punch, Pineapple Orange Fruit Salad, and Homemade Soft Pretzels.  Whether you choose one recipe or all three, you are sure to have a hit!

ORANGE PUNCH
An old Southern Indiana recipe.

2 tall cans orange Hi-C drink
1 pkg orange Kool-Aid
1 bottle (2-liter) 7-Up soda
1 fresh orange

Prepare the Kool-Aid per package directions. Chill all the ingredients. Place all the ingredients, except the orange, in a large punch bowl. Cut the ends off the orange, slice into thin rings and float on top of the punch.

PINEAPPLE ORANGE FRUIT SALAD

8 oz cream cheese, softened
1 can (14-oz) sweetened condensed milk
1 small carton frozen whipped topping, thawed
2 cans drained pineapple chunks
2 small cans Mandarin oranges, drained
1/2 cup chopped pecans or walnuts

With an electric mixer beat the cream cheese and sweetened condensed milk together until blended. Fold in the whipped topping. Gently fold in the pineapple chunks, oranges, and nuts. Chill before serving.

HOMEMADE SOFT PRETZELS

2 pkgs active dry yeast
2 cups warm water
5 to 6 cups all-purpose flour
1 1/4 cups enriched cornmeal
2 eggs
1/3 cup sugar
2 tsp salt
Coarse salt, optional for garnish
TOPPING:
1 egg, beaten
1 tbsp water

Dissolve yeast in 2 cups water in large mixing bowl. Add 5 cups of the flour, cornmeal, eggs, sugar, and salt. Beat with electric mixer on medium speed for about 2 minutes; stir in enough additional flour to make the dough stiff.

Shape dough to form a ball and place in a greased large bowl. Turn once to coat the surface of the dough. Cover and let rise in a warm place for 1 to 1 1/2 hours or until doubled in volume. Punch dough down. Divide dough in half on a lightly floured surface; shape each half to form a ball. Flatten one ball and cut into 16 wedges. Roll each wedge to form an 18-inch long rope; shape to form a pretzel. Place on lightly greased baking sheet. Repeat the process with the second ball of dough.

Combine the topping ingredients and brush over the tops of the pretzels. Sprinkle with coarse salt, if desired. Let rise in warm place for 30 to 45 minutes or until double in size. Bake at 425 degrees for 12 to 13 minutes or until golden brown.

Enjoy!

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com