Dinner Menu Featuring an Amish Beef & Cabbage Casserole

Here is a good dinner menu that is very economical and satisfying. Featured is Amish Beef-Cabbage Casserole that I received from an Amish acquaintance. You will notice that I did not change the recipe but left it authentic with diabetic recommendations in parenthesis. This casserole has meat, vegetables, and rice which is a grain all incorporated into the dish. For our diabetics, skip bread with this meal since there is rice in the casserole. Add three bean salad and finish your meal with chocolate cake.

AMISH BEEF & CABBAGE CASSEROLE

1 lb ground beef, browned and drained

3 cups fresh cabbage, shredded

3/4 cup onion, diced

1 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1 can tomato soup

1 soup can of water

1 cup cooked rice (brown rice is recommended for diabetics)

1 tbsp brown sugar (can be omitted or use 1 tsp Splenda brown sugar blend)

1 tbsp lemon juice

1 cup shredded Cheddar cheese

Preheat oven to 350 degrees.

Grease (for health purposes, it is better to use a non-stick vegetable spray) a 2-quart casserole dish. Placed cabbage in dish. Stir in the hamburger and onion. Add remaining ingredients, except cheese, and mix all together. Cover casserole dish and bake for 1 hour. Remove from oven and sprinkle cheese over the top. Ready to serve.

THREE-BEAN SALAD

1 can cut green beans, drained & rinsed

1 can yellow wax beans, drained & rinsed

1 can kidney beans, drained & rinsed

1/2 cup bell pepper, chopped fine

1/2 cup minced onion

Dressing: 3/4 cup Splenda or Equal Sugar Lite

1/2 cup extra-virgin olive oil

1/2 cup cider vinegar OR 1/4 cup each cider and balsmic vinegars

1/4 tsp salt

1/2 tsp black pepper

In a large bowl, combine beans, bell pepper and onion.

Make dressing: Using a glass jar with a screw-on lid, combine sugar substitute, oil, vinegar, salt and pepper. Secure lid and shake jar well to blend ingredients. Pour dressing over bean mixture and mix well to blend. Cover and refrigerate for about 24 hours. Remove from refrigerator and let come to room temperature before serving.

DIABETICS MOIST CHOCOLATE CAKE

2 cups all-purpose flour

1 tsp baking powder

1 tsp salt

2 tsp baking soda

3/4 cup unsweetened cocoa

2 cups Splenda granular

1 cup vegetable oil

1 cup hot coffee

1 cup milk

2 eggs

1 tbsp mayonnaise

1 tsp vanilla extract

Preheat oven to 325 degrees.

In a large mixing bowl, sift together all the dry ingredients. Add oil, coffee and milk to dry ingredients; mix with electric mixer on low speed for two minutes. Add eggs, mayonnaise and vanilla extract then beat two minutes more. Spray a 13" x 9" x 2" baking pan with non-stick cooking spray. Pour batter into pan and bake at 325 degrees for 25-30 minutes until a toothpick inserted in center comes out clean. Lightly dust with powdered sugar (see how to make sugar-free powdered sugar on this website) if desired or drizzle with sugar-free chocolate sauce.

Enjoy!

My Links : Leek Onion

Corned Beef and Cabbage Casserole Dinner - Suitable For Diabetics, Too!

Here's a quick and easy meal for busy families. What's easier than having your meat, potatoes, cabbage, and cheese all in one dish. That covers, meat, vegetable, salad, and dairy all in one. And that's exactly what this Corned Beef and Cabbage Recipe does for you. Add a simple microwave dessert of Date-Oat Bars for the fruit and grains.

CORNED BEEF AND CABBAGE CASSEROLE

2 cups mashed potatoes
1/4 cup chopped parsley
2 cups finely shredded or chopped cabbage
1 1/2 cups finely chopped cooked corned beef
1 cup shredded process cheese food
1/2 cup shredded carrot
1/4 cup chopped onion
1 tsp caraway seed, optional

Preheat oven to 350 degrees. Mix parsley with potatoes and spoon into a 2-qt casserole dish that has been sprayed with vegetable cooking spray. Mix remaining ingredients together and spoon over potatoes. Bake 35-40 minutes or until heated through.

DATE-OAT BARS

1 pkg (8-oz) pitted dates, chopped
1 tbsp flour
1/2 cup water
3/4 cup unsweetened grated coconut
1/2 cup salt-free butter
1/3 cup Splenda granulated
2 1/2 cups uncooked quick-cooking oats
1/2 tsp vanilla extract
Vegetable non-stick cooking spray

In a large mixing bowl, combine dates with flour. Stir to coat dates. Place water in a 1 cup glass measuring cup and microwave on high until boiling, about 2-3 minutes. Pour over dates. Add coconut, butter, and Splenda to date mixture, stirring well. Microwave on high 2 to 3 minutes or until thickened, stirring at 1 minute intervals. Add oats and vanilla to date mixture. Mix well. Spray a 9-inch square baking pan with vegetable spray. Spoon mixture into pan and press evenly to bottom of pan. Cover and refrigerate until set. Cut into 24 bars and store in an airtight container. Keep in refrigerator.

Per bar: 80 calories, 13 g carbs, 1 g protein

Enjoy!

Friends Link : Ginger Bar

Pork Recipes: Pork casserole with mustard, capers and sage pork chops with lemon and mustard sauce

Casserole of pork with mustard, capers and sage



This is a simple dish, with a taste - Families popular, with an elegant touch.



Ingredients

6 (1 kg) pork loin chops large

25ml oil

Salt and ground black pepper

1 onion, finely chopped

2 cloves garlic, crushed

50ml flour

250 ml chicken stock

50 ml white wine

14 FreshSage leaves, finely chopped

5 ml French mustard

10ml capers, rinsed and chopped

Pinch of salt and sugar

25ml thick cream or sour cream




Ingredients

Cut the peel and cut the chops fatter. Heat oil and brown chops on both sides very easily. Arrange a single layer in baking dish to fit accurately. Season. Pan drippings add onion and garlic. When soft, add the flour and stir for a minute, then slowlyStir in broth and wine. Let thicken, then add the sage, mustard, capers, salt, sugar and cream or sour cream. Mix well and pour over chops. Cover and bake at 160 º C for 1 hour 10 minutes, or until chops are tender and sauce is thick and aromatic - the timing depends on thickness of chops, size and location of the dish in the oven. Good lemon flavored rice or boiled potatoes and coleslaw. 6 servings.

Lemon pork chops with mustard sauce


Cutlets, lightly flavored with lemon and sage, are breaded and fried and made with mustard sauce served in the old way.



Ingredients

1kg pork chops

7ml dried sage

300ml end, toasted bread crumbs or 5 whole wheat breakfast biscuits, crushed

5ml salt

100ml yoghurt or buttermilk

50ml mayonnaise

25 ml lemon juice

2ml lemon rind, finely grated



Mustard sauce

250ml milk

1 egg yolk

10 ml of dry mustard

20ml flour

10ml brown sugar

15ml Brown vinegar

Salt

Small knob of butter




Method

Remove the rind and most of fat from chops. Crush sage between the fingers, after the measure and mix with crumbs and salt. Mix yogurt, mayonnaise, lemon juice and zest. Dip chops in mixture of yogurt,then in crumbs and cool for 2-3 hours. To bake, preheat the oven to 160 ° C. basis of light oil large saucepan, heat for a few minutes, then arrange chops in single layer contact, while a time. Cover and bake for 1 hour, then uncover and bake for 30 minutes. For the sauce, all the ingredients except the butter in top of a tank of water, mix well and then whisk in boiling water until thick and smooth. Finally, stir in the butter. About 6 people.

More delicious pork recipes!

See Also : Grape Nutrition