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CraftE's Recipe Club This issue "V" :-) 07-21-08
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CraftELady
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Jul 21, 2008 13:18 PDT
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Today's Recipes Online:
http://www.craftelady.com/recipes/071708.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. V8® Cajun Chicken Fettuccine
2. Vanilla Custard [Low Sodium]
3. Veal Cutlets with Lemon and Asparagus [Low Sodium]
4. Veggie Salad [Low Cholesterol , Low Sodium]
5. Viennese Coffee [Low Sodium]
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1. V8® Cajun Chicken Fettuccine
Prep: 15 minutes
Cook: 25 minutes
Serves: 4
Ingredients:
2 tbsp. all-purpose flour
2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 tsp. Cajun seasoning
2 tbsp. vegetable oil
4 skinless, boneless chicken breasts halves (about 1 pound)
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
4 cups hot cooked regular or spinach fettuccine, cooked without salt
Directions:
Stir the flour, vegetable juice and Cajun seasoning in a medium bowl.
Set aside.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the
chicken and cook until it's well browned on both sides. Remove the
chicken from the skillet.
Reduce the heat to medium and add the remaining oil. Add the pepper and
onion and cook until they're tender-crisp.
Add the flour mixture to the skillet. Cook and stir over medium-high
heat until the mixture boils and thickens. Return the chicken to the
skillet. Cover and cook for 5 minutes or until the chicken is cooked
through. Serve with the fettuccine.
Source: V-8
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2. Recipe: Vanilla Custard
Servings: 6
Preparation Time: 10 min.
Cooking Time: 5 min.
Ingredients:
1 cup sugar
3 Tbs. cornstarch
3 Tbs. all purpose flour
3 cup milk
3 egg yolk\cooked
1 Tbs. unsalted butter
1 tsp. vanilla extract
6 chocolate wafer cookie
This Recipe is considered:
Low Sodium
Cooking Directions:
Sift together sugar, cornstarch and flour in a non-reactive saucepan.
Add milk and egg yolks to mixture. Place over medium-high heat and whisk
vigorously to combine. Stir constantly until mixture comes to a boil.
Immediately remove from heat. Add butter and vanilla. Stir until butter
is melted and incorporated. Transfer to a serving bowl and cover with
plastic wrap, pressing down on pudding to prevent skin from forming.
Serve warm or cold with cookies.
Per Serving: calories 307, fat 8.8g, calories from fat 26%, protein
6.2g, cholesterol 127.7mg, dietary fiber 0.3g
Nutrients Exchanges
Calories 307 Milk Exchanges 0.5
Protein 6.2g Vegetable Exchanges 0.0
Carbohydrates 50.0g Fruit Exchanges 0.0
Dietary Fiber 0.3g Bread Exchanges 0.4
Sugar 39.2g Other Carbohydrates/Sugar Exchanges 2.3
Fat Total 8.8g Lean Meat Exchanges 0.0
Saturated Fat 4.8g Very Lean Meat/Protein Exchanges 0.2
Mono-unsaturated Fat 3.4g Fat Exchanges 1.7
Poly-unsaturated Fat 0.7g
% Calories from Fat 26%
Cholesterol 127.7mg
Sodium 112.0mg
Vitamins Minerals
Vitamin A 104.1IU Calcium 160.0mg
Thiamin (B1) 0.5mg Copper 0.3mg
Riboflavin (B2) 0.4mg Iron 1.5mg
Niacin (B3) 1.4mg Magnesium 21.3mg
Vitamin B6 0.6mg Manganese 0.9mg
Vitamin B12 0.7mcg Phosphorus 167.9mg
Vitamin C 1.1mg Potassium 212.1mg
Vitamin E 0.8IU Selenium 6.9mcg
Folate 16.8mcg Sodium 112.0mg
Pantothenic Acid 0.7mg Zinc 0.9mg
Source: Nubella
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3. Recipe: Veal Cutlets with Lemon and Asparagus
Servings: 4
Preparation Time: 15 min.
Cooking Time: 10 min.
Ingredients:
4 largeasparagus spear
4 veal cutlet, fat trimmed, about 4 oz each
1 Tbs. olive oil
1 clove garlic, quartered
1 lemon, juiced
1-1/2 tsp. fresh rosemary, chopped or 1/2 tsp. dried rosemary, crumbled
This Recipe is considered:
Low Sodium
Cooking Directions:
Place asparagus in a steamer basket over boiling water. Cover pan and
steam 2-3 minutes, or until just tender but still firm. Run cold water
over asparagus, drain, cut in half lengthwise and set aside. Place veal
cutlets between 2 sheets of wax paper and pound lightly with a mallet or
other heavy flat object to flatten. Slice each cutlet crosswise into
three pieces. Heat oil and garlic in a heavy nonstick skillet over high
heat. Saute veal, in batches if necessary, about 1-1/2 minutes, turning
once, or until golden brown on both sides. Transfer to a serving dish.
Sprinkle with lemon juice, rosemary and salt and pepper to taste.
Discard garlic. Arrange halved asparagus spears on top of veal and
serve.
Per Serving: calories 173, fat 6.8g, calories from fat 35%, protein
23.6g, cholesterol 90.4mg, dietary fiber 1.1g
Nutrients Exchanges
Calories 173 Milk Exchanges 0.0
Protein 23.6g Vegetable Exchanges 0.2
Carbohydrates 2.9g Fruit Exchanges 0.1
Dietary Fiber 1.1g Bread Exchanges 0.0
Sugar 0.9g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 6.8g Lean Meat Exchanges 0.0
Saturated Fat 1.8g Very Lean Meat/Protein Exchanges 3.4
Mono-unsaturated Fat 3.9g Fat Exchanges 1.0
Poly-unsaturated Fat 1.1g
% Calories from Fat 35%
Cholesterol 90.4mg
Sodium 103.9mg
Vitamins Minerals
Vitamin A 15.6IU Calcium 34.6mg
Thiamin (B1) 0.9mg Copper 0.2mg
Riboflavin (B2) 0.4mg Iron 1.3mg
Niacin (B3) 10.6mg Magnesium 34.8mg
Vitamin B6 0.8mg Manganese 0.5mg
Vitamin B12 1.3mcg Phosphorus 255.7mg
Vitamin C 10.9mg Potassium 457.8mg
Vitamin E 1.8IU Selenium 2.4mcg
Folate 48.0mcg Sodium 103.9mg
Pantothenic Acid 1.6mg Zinc 3.0mg
Source: Nubella
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4. Recipe: Veggie Salad
Servings: 4
Preparation Time: 15 min.
Cooking Time: 0 min.
Ingredients:
1/2 Lbs. zucchini\raw, cut into thin strips
1/2 Lbs. carrots\grated, cut into thin strips
1/2 Lbs. turnip\raw, cut into thin strips
1 clove garlic, minced
1/4 cup olive oil
2 Tbs. red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dill, or 1 tsp. fresh, chopped
1/4 cup parsley, minced
This Recipe is considered:
Low Cholesterol
Low Sodium
Cooking Directions:
Combine first 3 ingredients in a salad bowl. Combine next 5 ingredients
in a jar with a tight-fitting lid. Season with salt and pepper to taste.
Shake vigorously. Pour dressing over vegetables. Sprinkle with parsley
and toss.
Per Serving: calories 172, fat 15.6g, calories from fat 82%, protein
2.0g, cholesterol 0.0mg, dietary fiber 3.6g
Nutrients Exchanges
Calories 172 Milk Exchanges 0.0
Protein 2.0g Vegetable Exchanges 1.9
Carbohydrates 12.0g Fruit Exchanges 0.0
Dietary Fiber 3.6g Bread Exchanges 0.1
Sugar 7.4g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 15.6g Lean Meat Exchanges 0.0
Saturated Fat 2.3g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 10.9g Fat Exchanges 2.7
Poly-unsaturated Fat 2.4g
% Calories from Fat 82%
Cholesterol 0.0mg
Sodium 78.5mg
Vitamins Minerals
Vitamin A 1000.0IU Calcium 51.4mg
Thiamin (B1) 1.2mg Copper 1.1mg
Riboflavin (B2) 0.7mg Iron 1.1mg
Niacin (B3) 1.0mg Magnesium 32.2mg
Vitamin B6 1.2mg Manganese 0.3mg
Vitamin B12 0.0mcg Phosphorus 64.4mg
Vitamin C 27.6mg Potassium 469.8mg
Vitamin E 3.4IU Selenium 2.5mcg
Folate 34.4mcg Sodium 78.5mg
Pantothenic Acid 0.7mg Zinc 0.5mg
Source: Nubella
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5. Recipe: Viennese Coffee
Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.
Ingredients:
1/2 cup ground coffee
4 whole clove
1 cinnamon stick
4 cup water
1/2 cup heavy cream
1/4 Lbs. fine semisweet chocolate, chopped
2 tsp. sugar
2 tsp. orange zest
This Recipe is considered:
Low Sodium
Cooking Directions:
Combine first 3 ingredients. Brew coffee according to desired process.
Heat 1/4 cup cream with chocolate and sugar in a heavy saucepan over low
heat. When mixture is smooth, stir in hot coffee, a little at a time,
whisking until mixture is frothy. Keep coffee hot. Whip remaining cream
to soft peaks. Serve coffee with a dollop of whipped cream and sprinkled
with orange zest.
Per Serving: calories 273, fat 18.7g, calories from fat 61%, protein
3.1g, cholesterol 40.8mg, dietary fiber 1.8g
Nutrients Exchanges
Calories 273 Milk Exchanges 0.1
Protein 3.1g Vegetable Exchanges 0.0
Carbohydrates 25.5g Fruit Exchanges 0.0
Dietary Fiber 1.8g Bread Exchanges 0.3
Sugar 21.1g Other Carbohydrates/Sugar Exchanges 1.3
Fat Total 18.7g Lean Meat Exchanges 0.0
Saturated Fat 11.9g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 6.1g Fat Exchanges 3.3
Poly-unsaturated Fat 0.7g
% Calories from Fat 61%
Cholesterol 40.8mg
Sodium 29.8mg
Vitamins Minerals
Vitamin A 126.2IU Calcium 52.8mg
Thiamin (B1) 0.3mg Copper 2.7mg
Riboflavin (B2) 0.4mg Iron 1.9mg
Niacin (B3) 3.3mg Magnesium 74.1mg
Vitamin B6 0.2mg Manganese 0.8mg
Vitamin B12 0.1mcg Phosphorus 89.0mg
Vitamin C 1.5mg Potassium 509.9mg
Vitamin E 0.8IU Selenium 1.9mcg
Folate 2.3mcg Sodium 29.8mg
Pantothenic Acid 0.2mg Zinc 1.7mg
Source: Nubella
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