FARMER’S LAYERED TACO SALAD

1 lb ground beef
1/2 cup chopped onion
1 pkt (1.25-oz) taco seasoning mix
1 can (15-oz) kidney beans, rinsed and drained
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 can ripe olives, drained and chopped
1 can (8-oz) tomato sauce
1 1/2 cups crushed corn chips
1 cup chopped fresh tomatoes
Sour cream, optional
Salsa, optional

In a large skillet, brown the ground beef with the onion. Drain mixture well. Sprinkle the taco seasoning mix over the meat and onion mixture. Stir in the kidney beans and the tomato sauce. Cook mixture over low heat for 10 to 15 minutes, stirring occasionally.

To assemble: In a large bowl make layers of lettuce, corn chips, meat mixture, ripe olives, cheddar cheese, tomatoes, and top with sour cream, if desired. Top with or serve with your favorite salsa, if desired.

CAJUN PEPPER SALAD
This is an adaptation of a recipe I saw years ago in a woman’s magazine.

DRESSING:
1/4 cup olive oil
2 tbsp red wine vinegar
2 tsp chopped fresh basil
1 tsp minced garlic
1 tsp Dijon mustard
1 tsp prepared horseradish
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp paprika
1/8 tsp ground red pepper

Place all ingredients in a blender container and blend until mixture is a dressing.

PEPPERS:
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 cucumber, peeled, seeded, sliced thin
1 green onion including top, sliced
2 medium tomatoes, seeded and diced

Slice all the bell peppers into 1/4-inch thick rings. Layer peppers and cucumber evenly on 4 salad plates. Sprinkle with the green onion. Spoon tomatoes over each plate. Drizzle with the dressing above.

Yield: 4 servings.

Enjoy!

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

HEARTY HAMBURGER SOUP

1 tbsp butter
2 lbs ground beef
2 quarts boiling water
2 cups diced potatoes
1 cup diced celery
2 cups tomatoes
1 cup corn
1 cup diced carrots
2 cups shredded cabbage
2 onions, diced
1 1/2 tsp salt
1/4 cup rice

Melt butter in a skillet and add ground beef. Brown the beef, drain and pour into a large saucepan or a dutch oven. Add the water and bring to a boil. Add the vegetables and rice then the seasonings. Simmer for 1 to 1 1/2 hours to cook the vegetables and allow the flavors to mesh.

Enjoy!

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

BROCCOLI-CAULIFLOWER SOUP

1 1/2 cups water

1 pkg (10-oz) frozen chopped broccoli, thawed

1 pkg (10-oz) frozen cauliflower, thawed

1/3 cup chopped onion

2 tsp chicken-flavored bouillon granules

1/4 tsp garlic powder

1 tbsp cornstarch

3 cups fat-free milk, divided

1/2 tsp salt

1/8 tsp pepper

In a small Dutch oven or large saucepan, combine water, broccoli, cauliflower, onion, and bouillon granules. Cover pan and bring to a boil. Cook 5 to 8 minutes or until vegetables are tender. (Do not drain.) Stir in garlic powder. Process vegetable mixture in blender (will have to do in batches) until mixture is smooth. Return mixture to pan. Dissolve cornstarch in 1/2 cup of the milk, stirring until smooth. Stir cornstarch mixture into the vegetable mixture. Add the remaining milk, salt and pepper to the vegetable mixture; stirring well. Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.

15 one-half cup servings. Per serving: 35 calories, 6 g carbs, 3 g protein

Enjoy.

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

FRESH VEGETABLE LASAGNA

8-oz uncooked lasagna noodles

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

1 cup shredded carrots

1/2 cup sliced green onions

1/2 cup sliced green bell pepper

1/4 cup chopped parsley

1/2 tsp black pepper

1 1/2 cups 1% lowfat cottage cheese

1 cup buttermilk

1/2 cup plain nonfat yogurt

2 egg whites

1 cup fresh sliced mushrooms

1 can (14-oz) artichoke hearts, drained and chopped

2 cups (8-oz) shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

Cook noodles according to the package directions, omitting salt. Drain. Rinse under cold water until cool; drain well. Set aside.

Preheat oven to 375 degrees. Combine spinach, carrots, green onions, bell pepper, parsley, and black pepper in a large bowl. Set aside.

Combine cottage cheese, buttermilk, yogurt, and egg whites in a food processor or blender and process until smooth.

Spray a 9 x 13-inch baking pan with nonstick cooking spray. Arrange 1/3 of the noodles in the bottom of the pan. Spread with half each of cottage cheese mixture, spinach mixture, mushrooms, artichokes, and mozzarella cheese. Repeat layers ending with lasagna noodles on top. Sprinkle Parmesan cheese over the top. Cover and bake for 30 minutes. Remove the cover and continue baking 20 minutes or until bubbling and heated through. Let stand 10 minutes before cutting to serve.

Yield: 8 servings. Per serving: 250 calories, 26 g carbs, 22 g protein

The protein to carb ratio makes this a good diabetic pasta dish, especially for those diabetics who don’t like meat.

Enjoy!

For more of my diabetic friendly recipes visit http://diabeticenjoyingfood.squarespace.com

TWO-BEAN SOUP

1/2 lb dried baby Lima beans

1/2 lb dried great northern beans

1 (49 1/2 oz) can reduced-sodium chicken broth

1 1/2 cups cubed cooked lean ham

1 medium onion, chopped

2 celery ribs with leaves, chopped

2 medium carrots, sliced

3 garlic cloves, minced

1/8 tsp ground ginger

2 green onions, sliced, optional

Wash beans and remove any bad ones. Place in a large pot or dutch oven and add enough water to cover by 2-inches. Bring to a boil and boil for two minutes. Remove from the heat; cover and let stand one hour.

Drain beans and rinse. Return beans to pot. Add broth and ham; bring to a boil. Reduce heat; cover and simmer for one hour. Add the onion, celery, carrots, garlic, ginger and return to a boil. Reduce heat and cover pot. Simmer at least one-half hour or until beans and vegetables are tender. Place in serving bowls and top with green onions for garnish if desired.

Serves 7 Per serving: 215 calories, 31 g carbs, 10 g fiber, 19 g protein

Note: Beans are an excellent food choice for diabetics.

SPLIT PEA AND TURKEY HAM SOUP

6-oz turkey ham, cut into small cubes

1 cup raw green split peas

1 small yellow onion, diced

1 large carrot, peeled and diced

2 stalks celery, trimmed and diced

2 bay leaves

1 large garlic clove, minced

1/4 tsp crushed dried thyme

1/8 tsp black pepper

4 cups no-salt-added chicken broth

In a 5-quart slow cooker, combine all the above ingredients. Cover and cook on low for 6 hours.

4 servings of 1 1/2 cups each = 282 calories, 39 g carbs, 26 g protein

Enjoy!

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

CHICKEN SOUP WITH WILD RICE AND SPINACH

1 can (14-oz) reduced sodium chicken broth

1 3/4 cups carrots, diced

2 cups cooked wild rice

2 cans (10 3/4-oz each) condensed cream of chicken soup

1 tsp dried thyme

1/4 tsp dried sage

fresh ground black pepper, diced or shredded

2 cups baby spinach, coarsely chopped

1/2 cup milk

In a medium saucepan, bring chicken broth to a boil and add carrots; cook about 10 to 12 minutes. Add the cooked rice to the carrots. Stir in the soup, thyme, sage, and pepper; return to a boil. Stir in the chicken, spinach, and milk. Cook soup, stirring occasionally, about 2 to 3 minutes or until thoroughly heated.

Serves 4 to 6. Per one cup: 256 calories, 22 g protein, 28 g carbs

SPRING CREAMY VEGETABLE RICE SOUP

3 tbsp butter

3 leeks, chopped

1 small onion, chopped

1/2 cup regular long grain rice

1 1/2 tsp salt

8 cups water

3 medium potatoes, thinly sliced

1 medium carrot, thinly sliced

12 stalks fesh asparagus, cut into 1-inch pieces

1 bag (10-oz) fresh spinach, chopped fine

2 tsp salt

dash freshly ground black pepper

1 cup heavy cream

In a large Dutch oven, over medium-low heat, melt the butter. Cook leeks and onions in the butter until tender. Add rice, 1 1/2 teaspoons salt, and 8 cups water. Cover and heat to boiling. Reduce heat to low and simmer 5 minutes. Add the spinach, 2 teaspoons salt, black pepper, and cream; stir and allow to set 5 to 8 minutes.

Enjoy!

For more of Linda’s recipes, visit http://diabeticenjoyingfood.squarespace.com

SOUTHWEST CORN AND TURKEY SOUP

3 dried ancho chilies

2 small zucchini

nonstick cooking spray

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tsp ground cumin

3 cans (14-oz each) chicken broth

2 cups shredded cooked turkey meat

1 can black beans, rinsed and drained

1 pkg (10-oz) frozen corn

1/4 cup cornmeal

1 tsp oregano

1/3 cup chopped fresh cilantro

Cut the stems from the chilies and shake out the seeds. Place chilies in a medium bowl and cover with boiling water. Let stand around a half hour until the chilies are soft; drain. Cut chilies open lengthwise and lay flat on a cutting board. With the edge of a small knife, scrape chili pulp from the skin. Finely mince pulp; set aside.

Cut zucchini in half lengthwise and then slice crosswise into 1/2-inch wide pieces. Set aside.

Spray large saucepan with cooking spray and heat over medium heat. Add the onion and cook, covered, 3 to 4 minutes or until light golden brown, stirring several times. Add garlic and cumin; cook and stir about 30 seconds or until fragrant. Add chicken broth, reserved chili pulp, zucchini, turkey, beans, corn, cornmeal, and oregano. Bring the mixture to a boil over high heat. Reduce heat to low, simmer for 15 minutes or until the zucchini is tender. Stir in the cilantro and serve.

Yield: 6 servings at 243 calories, 32 g carbs, 19 g protein per serving.

Enjoy!

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

AMISH CHEESE SOUP
This is an old Old Order Amish recipe.

1/4 cup chopped onion
3 tbsp butter
1/4 cup flour
2 cups milk
1 cup chicken broth
1/2 cup shredded carrots
1/2 cup finely chopped celery
3/4 cup boiling water
1 1/2 cups shredded Cheddar cheese

Cook carrots and celery in boiling water until tender. Do not drain. Melt butter in large saucepan and add onion; cook until tender. Stir in flour and blend well. Gradually add the milk and chicken broth. Add the carrots and celery. Cook, stirring, until thickened. Stir in the cheese and stir over low heat until the cheese is melted.

Yield: 6 servings

SYRIAN EGGPLANT STEW
I got this recipe years ago from a lady in the Ft. Worth, Texas area. It was an old Syrian family favorite her grandmother had made for her.

1 large eggplant
3 or 4 garlic cloves
1/3 cup olive oil
1 large onion, coarsely chopped
2 cans tomatoes
1 cup water
salt and pepper, to taste
1 tbsp fresh parsley
1 tbsp capers, rinsed
1/3 cup Greek olives, pitted

Prepare this dish in a large, heavy Dutch oven.

Peel and crush garlic. Cut eggplant into cubes and lay out on a clean kitchen towel. Salt eggplant and let sit for 10 minutes. Heat the olive oil in the Dutch oven. Saute garlic in the medium-hot oil until it just starts to brown; remove from the pan. Add the eggplant to the pan and saute for 10 minutes. Add the onion and saute for another 10 minutes or until onion is getting soft. Add the tomatoes and water. And additional salt and pepper to taste. Simmer mixture for 30 minutes on low heat. Add the capers and olives. Add the parsley just before serving.

Note: Serve a hot crusty bread with this stew. Also, this stew is great as leftovers.

Enjoy!

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

CHEESE-BEAN CHOWDER

3 (15-oz each) cans navy beans*, drained
2 cups water
1 med onion, chopped
1 stalk celery, chopped
2 tsp instant beef bouillon granules
1/2 tsp dried basil, crushed
1 bay leaf
2 cups milk
1 jar (8-oz) pasteurized process cheese spread
minced fresh parsley for garnish, optional

In a large saucepan or a Dutch oven, combine drained beans, water, onion, celery, bouillon granules, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Discard bay leaf. Mash beans slightly with a fork. Stir in milk and process cheese spread. Cook and stir until process cheese spread melts and the soup is heated through. Ladle into soup bowls and garnish with the parsley, if desired.

*Pinto beans work just as well–your preference.

BRAT-CHEESE SOUP

1/4 cup butter
2 carrots, shredded
1 stalk celery, thinly sliced
1 tsp dried onion flakes
1/4 cup flour
1/8 tsp fresh ground black pepper
4 cups milk
8-oz smoked bratwurst, sliced
2 cups cubed Velveeta-style cheese

In a large saucepan, melt the butter. Add the carrots and celery to the butter and cook until tender; add the onion flakes. Stir in the flour and pepper until blended. Add the milk, stirring while you pour it in. Add the bratwurst to the mixture. Cook and stir soup over medium heat for 8 to 10 minutes until thickened and bubbly. Cook and stir another minute. Add the cheese to the mixture and continue to cook, stirring constantly, until the cheese is melted.

Enjoy!

For more quick and easy recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com

HAM & RED POTATO SOUP

1/2 lb cubed cooked ham

1 lb red potatoes (approx. 8 small) scrubbed and cut into cubes

2 cups water

1/2 tsp salt

1/4 cup butter

3/4 cup chopped celery

1/2 cup chopped onion

2 medium carrots, finely chopped

3 tbsp all-purpose flour

3 cups milk

3/4 tsp salt

1/4 tsp pepper

1/8 tsp thyme

Place potatoes, water, and 1/2 tsp salt in a 2-quart saucepan. Heat to boiling. Reduce heat to simmer, cover pan, and cook until potatoes are tender, about 10 to 15 minutes. Drain.

Meanwhile, in a large skillet, melt butter over medium heat. Add celery, onions, and carrots. Cook, stirring vegetables, until tender. Stir in flour and stir to blend well. Add mixture to the potatoes in the saucepan. Stir in milk, 3/4 tsp salt, pepper, and thyme. Cook and stir over medium heat until bubbly. Continue to cook and stir for a minute or until thickened. Remove from heat.

Yield: 4 to 6 servings.

Enjoy!

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