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Friday, February 28, 2014

Kraut and Tomato Bake

Kraut and Tomato Bake

Most people have never done anything with sauerkraut except spoon it on top of hot dogs, but I saw greater potential in its tangy taste. Surprise yourself tonight with splendid dish.

(Serves 4 )

1(15-ounce) can diced tomatoes, drained and 1/3 cup liquid reserved
20 Ritz reduced –fat crackers, made into crumps
1(15-ounce) can sauerkraut, well drained
2 tablespoons SPLENDA Granular
1 teaspoon dried onion flakes
1/8 teaspoon black pepper

Preheat oven to 350 degrees. Spray an 8-by-8inch baking dish with butter-flavored cooking spray. Arrange tomatoes in prepared baking dish. Sprinkle half of cracker crumbs. Stir SPLENDA onion flakes, and black pepper into reserved tomato liquid .Pour liquid mixture evenly over top. Sprinkle remaining cracker crumps over top. Lightly spray top of crumps with butter-flavored cooking spray. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

Each serving equals

HE: 2 vegetable * 1 Bread * 3 Optional Calories
98Calories * 2 gm Fat * 2 gm Protein
18 gm Carbohydrate * 522 mg Sodium
50 mg Calcium * 3 gm Fiber
DIABETIC EXCHANGES: 2 Vegetable * 1 Starch

Green Beans in Italian Tomato Sauce

Green Beans in Italian Tomato Sauce

My husband loves green beans, so I’ve probably invented more recipes starring them than any other cook around! This is a simple but wonderfully savory dish. 

Serves 6 (2/3 cup) 

1 (8 – ounce) can tomatoes, undrained and coarsely chopped
½ cup chopped onion
¼ cup water
2 tablespoon SPLENDA Granular
1 teaspoon Italian seasoning
3 cups frozen cut green beans, thawed 

In a large skillet, combine undrained tomatoes, onion, water, SPLENDA, and Italian seasoning. Stir in green beans. Cover and cook over medium heat for 30 minutes, stirring occasionally.

Each serving Equals

HE: 1 ½ Vegetable * 2 Optional Calories
36 Calories * 0 gm Fat * 1 gm Protein *
8 gm Carbohydrate * 55 mg sodium *
35 mg Calcium * 3 gm Fiber

Sweet – Sour Red Cabbage

Old Fashioned Sweet – Sour Red Cabbage

I confess that my mouth waters whenever I prepare old – world style recipes like this one. I can close my eyes and imagine sharing it with my ancestors in Bohemia many years ago. 

Serves 4 (½ Cup)

3 cups finely shredded red cabbage
½ teaspoon caraway seed
½ cup water
2 tablespoons SPLENDA Granular
2 tablespoons apple cider vinegar. 

In a large killer, combine red cabbage, caraway seed, and water. Cook over medium heat for 6 to 8 minutes, stirring occasionally. Add SPLENDA and vinegar.  Mix well to combine. Lower heat and simmer for 5 minutes or until cabbage is tender, stirring occasionally. Good served warm or cold. 

Each serving equals

HE : ¾ Vegetable * 3 Optional Calories
24 Calories * 0 gm Fat * 1 gm Protein*
5 gm Carbohydrate * 9 mg Sodium * 38 gm Calcium *
2 gm Fiber


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