Pastoral Care Meal Recipes

Diabetic Recipes:

 

Diabetic Lasagna

Boil two-three yellow crook-neck squash till tender. Drain very well, pat dry.

Make your marinara meat sauce just like you would for lasagna.

Layer squash, meat sauce, ricotta cheese(mixed 1/2 with cottage cheese to cut cost of dish -tastes the same just cheaper) mozzarella cheese. continue the layers till dish is filled but leave a little space in the dish from  top. Bake at 450 degrees until heated through. Tastes just like the real thing made with noodles, just carbless for us diabetics. Caution: the squash tends to continue to leak water as it is all water and fiber. That is why you need space at top of dish. Even my husband likes this dish. - Susie

 

 

Diabetic Coq au Vin

 

Two boneless, skinless chicken breasts

One medium onion.

Sautee onion until clear

Sautee one red bell pepper with onion

Add chicken breasts

1/2 tsp basil

salt to taste

two cups white wine

two cups chicken broth

Two large potatos cut in small chunks

One cup carrots

One cup mixed vegetables

(cauliflower and brocolli are good)

 

Add chicken, wine and chicken broth to onions and pepper. Cook until nearly done, add potatos, carrots and mixed veggies. Cook until tender.

Thicken sauce with corn starch

Eat. Bon appetite!

 

 

 

 

 

 

Chicken Whole Meal Casserole

(makes 8 servings)

olive oil cooking spray

 

2	whole boneless, skinless chicken breasts, about 8 ounces (480 g) each, halved

 

4	boneless, skinless chicken thighs, about 4 ounces (240 g) each

 

8	small red potatoes, about 1 pound (960 g) total, scrubbed and quartered

 

8	ounces (480 g) fresh mushrooms, quartered

 

1	large onion, 8 ounces (480 g), thinly sliced

 

4	cloves garlic, peeled and thinly sliced

 

8	dried apricot halves

 

8	dried pitted prunes

 

1/2	tablespoon (7.5 ml) crushed dried thyme

 

1/2	teaspoon (2.5 ml) crushed dried rosemary

 

freshly ground pepper

 

1	tablespoon (15 ml) olive oil

 

1	small navel orange, washed and thinly sliced crosswise

 

1	large lemon, thinly sliced and seeds removed

1. Preheat oven to 375°F (190°C), Gas Mark 5. Lightly coat a large baking pan with cooking spray.
2. Rinse chicken pieces; remove and discard any visible fat. Pat chicken pieces dry with paper towels.
3. Arrange chicken in the prepared pan and surround with potatoes and mushrooms. Scatter onion and garlic cover chicken and vegetables. Sprinkle with thyme, rosemary, and pepper. Drizzle the olive oil over all. Arrange orange and lemon slices on top. Cover the pan tightly with aluminum foil and bake for 45 minutes, uncovering the pan during the last 5 minutes of baking time.
4. Serve at once.

Farmhouse Beef Casserole

(makes 6 servings)

olive oil cooking spray

 

1	small, about 4 ounces (120 g), Russet or all-purpose potato

 

1	cup (114 g) shredded low-fat mozzarella cheese

 

1	pound (480 g) extra-lean ground sirloin

 

1	medium yellow onion, chopped

 

2	cloves garlic, minced

 

1	14 1/2-ounce (435 g) can no-salt-added diced tomatoes with juice

 

1	tablespoon chili powder, or to taste

 

2	cups (140 g) shredded green cabbage

 

salt (optional)

 

freshly ground pepper to taste

 

1 to 3

tablespoons purchased taco sauce

 

6	slices pickled jalapeño chile peppers (optional)

1. Preheat oven to 375°F (190°C, Gas Mark 5). Lightly coat a 2-quart (2 l) casserole with cooking spray.
2. Peel and grate the potato into a bowl. Stir in 1/4 cup (29 g) of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato is browned and crispy.
3. Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Sauté, stirring, for a minute or two. If mixture seems too dry, add 1 tablespoon of the bottled taco sauce, adding up to 2 tablespoons more, if needed, if mixture seems too dry.
4. When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalapeño slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly. Serve at once.

 

 

 

 

Vegetarian Recipes

 

Squash Casserole

Ingredients:
    1 lb. squash (a mixture of squash and zucchini is good also)
    1 large sweet onion
    egg substitute equivalent to 1 egg
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 - 3/4 cup vegan mayo
    1/2 - 3/4 cup tofu parmesan cheese
    bread crumbs or Ritz-style cracker crumbs for topping
    1/3 cup margarine, melted

Directions:
Slice squash into bite-sized pieces and dice onion.  Boil or steam together until just soft (5-8 minutes).  Meanwhile, mix egg substitute, vegan mayo, tofu parmesan, salt and pepper in a bowl until well-blended.  Pour cooked onion and squash into a casserole dish and pour parmesan mixture on top.  Stir gently to cover vegetables.  Sprinkle with enough bread or cracker crumbs to cover the mixture and then sprinkle all over with melted margarine.  Bake, uncovered, at 350 F for 30 minutes or until golden brown and bubbly.  Enjoy!

Serves: 6-8; Preparation time: 45 minutes

 

Brown Rice Casserole

Ingredients (use vegan versions):
    3 3/4 cups water
    1 cup brown rice
    1 cup chopped celery
    1/2 cup oignon (onion), chopped
    1 can (19 0z.) chopped tomatoes
    2 tablespoon flour
    2 teaspoon chili powder
    1 teaspoon salt
    1/4 teaspoon garlic powder
    1 cup frozen green peas
    1 cup chopped mushrooms

Directions:
Bring 3 cups water to a boil, add rice and cook 45 minutes. Meanwhile, saute oignons (onions) and celery in a small amount of water until tender.  Add tomatoes and mushrooms and bring to a boil, then simmer.  Mix flour, seasonings and remaining water in separate bowl and then add to vegetables.  Cook 3 minutes, or until thick. Add peas. Pour into an 8 cup casserole dish. Cover with rice and cook for 20 minutes, at 350%f.

Serves: 6;
Preparation time: 25 minutes