ITALIAN SCRAMBLED EGGS WITH ASPARAGUS AND HAM
Note: Adapted from "Frog Commissary Cookbook," by Steven Poses, Anne Clark and Becky Roller.
• 6 tbsp. butter, divided
• 1 1/4 c. sliced mushrooms
• 1/4 lb. ham or prosciutto, slivered or diced
• 3/4 tsp. minced garlic
• 1/2 medium green pepper, cut into 1/4-in. dice
• 1/2 lb. asparagus, trimmed and cut into 1-in. lengths
• 10 eggs
• 1 1/2 tbsp. minced fresh basil, or 1 tsp. dried
• 1 tsp. dried oregano
• 1/4 tsp. salt
• 3/4 tsp. pepper
• 3/4 tsp. crushed red pepper flakes
• 6 oz. cream cheese, room temperature
• 6 oz. mozzarella, shredded (about 1 1/2 c.)
• 1/3 c. grated Parmesan cheese
In a large skillet, heat 2 tablespoons of the butter. Add the mushrooms, ham, garlic and green pepper. Sauté over medium heat until the vegetables are tender. Remove with a slotted spoon and set aside. Blanch the asparagus in boiling salted water until crisp-tender. Drain well and set aside. Whisk together the eggs, basil, oregano, salt, pepper and red pepper flakes. Cut the cream cheese in bits into the eggs.
Just before serving, heat the remaining 4 tablespoons of butter in the skillet. Add the egg mixture. Cook over medium heat while folding the mixture with a spatula to blend in the cream cheese. When the eggs are half set, add the warm vegetable-ham mixture, the mozzarella, Parmesan and warm asparagus. Continue to cook while gently folding in the cheese with the spatula. When the eggs are just done, serve at once.
Nutrition information per serving:
Calories 480 Fat 39 g Sodium 960 mg
Carbohydrates 6 g Saturated fat 20 g Calcium 370 mg
Protein 27 g Cholesterol 400 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable, 3½ medium-fat meat, 4 fat.
OVEN-ROASTED POTATOES WITH ONIONS
Serves 6 to 8.
Note: Adapted from "The Frog Commissary Cookbook," by Steven Poses, Anne Clark and Becky Roller.
• 2 1/2 lb. unpeeled potatoes
• 2 tsp. salt
• 1 tsp. pepper
• 1/3 c. corn oil
• 2 1/2 c. finely chopped onion
Preheat oven to 450 degrees. Cut the potatoes into 1/2- to 3/4-inch dice and toss them with the salt, pepper and corn oil. Spread them in a single layer on rimmed baking sheet or pan and bake for 20 minutes.
Remove pan from oven and combine the potatoes with the onions. Return to the oven and continue to roast for 25 minutes or until browned and crisp. Stir occasionally.
Nutrition information per each of 8 servings:
Calories 210 Fat 9 g Sodium 600 mg
Carbohydrates 29 g Saturated fat 1 g Calcium 30 mg
Protein 3 g Cholesterol 0 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 bread/starch, 2 fat.
FRUIT SALAD WITH PORT REDUCTION GLAZE
Note: For each additional person, add 1 serving of a large fruit (1 mango, 1/2 cup pineapple, 1 kiwi fruit, another wedge of melon, etc.) and another small handful of berries, raisins and nuts.
• 1 c. port
• 1/4 c. sugar
• 1 apple
• 1 orange or 1/2 grapefruit
• 1 wedge melon, your choice
• 1 pear or banana
• 1 c. grapes, optional
• 1 c. strawberries
• 1/2 c. blueberries
• 1/4 c. raisins, craisins or other dried fruit
• 1/2 c. almonds, walnuts or hazelnuts
To make the port reduction: Mix together port and sugar in a small saucepan over medium heat. Bring to a high simmer or low boil, and reduce by 2/3 or 3/4 until the liquid clings to the back of a spoon and when you draw your finger across the spoon you can see the trail of its path. Allow to cool.
Cut each fruit into bite-sized pieces and combine well in a large bowl with the dried fruit. Shortly before serving, add nuts. Add a little port reduction to the fruit and toss well. (Extra glaze can be refrigerated for a week or two.)
Nutrition information per serving (using half the port sauce):
Calories 270 Fat 9 g Sodium 5 mg
Carbohydrates 46 g Saturated fat 1 g Calcium 84 mg
Protein 5 g Cholesterol 0 mg Dietary fiber 7 g
Diabetic exchanges per serving: 2½ fruit, ½ other carb, 1 high-fat meat.
PEANUT BUTTER CHOCOLATE CHIP NUT MUFFINS
Note: Adapted from Nestlé.
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. butter, softened
• 2/3 c. creamy peanut butter
• 1 c. packed brown sugar
• 2 eggs
• 3/4 c. milk
• 2 c. (12 oz.) chocolate chips or mini-chocolate chips
Preheat oven to 375 degrees. Paper-line or grease 18 (2 1/2-inch) muffin tins.
Combine flour, baking powder and salt in a small bowl. Beat butter, peanut butter and brown sugar in large mixing bowl until creamy. Add eggs and milk; beat until smooth. Add flour mixture to peanut butter mixture; beat until just blended. Stir in chocolate chips. Spoon batter into prepared cups, filling 3/4 full.
Bake 18 to 20 minutes or until a wooden toothpick inserted in centers comes out slightly sticky. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely. Store in an airtight container.
Nutrition information per serving:
Calories 270 Fat 13 g Sodium 190 mg
Carbohydrates 37 g Saturated fat 5 g Calcium 68 mg
Protein 6 g Cholesterol 25 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 bread/starch, 1½ other carb, 2½ fat.