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Pina Colada Fruit Salad

5/5/2013

INGREDIENTS

1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
1 can (8 ounces) pineapple chunks, drained
1/2 cup fresh raspberries
1 can (10 ounces) frozen sugar free pina colada mix, thawed
1/2 cup Sugarlesse™
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract

INSTRUCTIONS

In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, Sugarlesse™, juice and extracts together until Sugarlesse™ is dissolved. Pour over fruit; toss to coat. Serve chilled.

Yield: 9 servings

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Garlic Sage Biscuits

5/5/2013

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INGREDIENTS

2-1/4 cups all purpose flour
1/4 cup whole wheat flour
1 tablespoon Sugarlesse™
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic, chopped finely
3 tablespoons butter
3/4 cup and 2 tablespoons fat−free buttermilk

INSTRUCTIONS

Coat a baking sheet with non−stick spray and set aside.

In a large bowl stir together the all−purpose flour, whole wheat flour, Sugarlesse™, sage, baking powder, baking soda, salt and garlic. Add the butter. Using a pastry blender cut the butter into the flour mixture until coarse crumbs form. Add the buttermilk and stir to form a soft dough.

Place the dough on a flour coated surface and gently knead to form a ball. Roll out the dough until it is about 3/4 inch thick. Cut into 12 round circles and place on the prepared baking sheet.

Bake at 400 degrees for 18 to 20 minutes or until the biscuits are golden brown.

Yield: 12 servings

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German Potato Salad

5/5/2013

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INGREDIENTS

1 package (16 oz) sliced bacon, cooked and chopped 1 tablespoon flour
1/4 cup Sugarlesse™
1/3 cup white vinegar
2/3 cup hot water
2 pounds white potatoes, boiled for 25 minutes then covered till just tender
8 to 10 green onions, finely chopped (1 cup) 1/2 teaspoon salt
1/8 teaspoon ground black pepper

INSTRUCTIONS

In a non−stick skillet cook bacon over low heat, stirring constantly for about 8 minutes or until crispy.

Add flour and stir for about one minute. Combine SugarlesseTM, vinegar, hot water. Add to bacon mixture. Cook, stirring constantly, until sauce thickens.

Drain potatoes well, cool, peel and slice. Add to the sauce along with the onion, salt, and pepper. Serve warm or chilled.

Yield: 12 servings

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Hearty Chicken Stew

5/5/2013

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INGREDIENTS

1 lb. boneless skinless chicken thighs, cubed
1 (14-1/2 oz) can diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz) cans mushroom stems and pieces, drained
2 low sodium chicken bouillon cubes
2 teaspoons Sugarlesse™
1 teaspoon chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cups cold water

INSTRUCTIONS

Combine the first 12 ingredients in a 5 quart crockpot.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 to 10 hours or until vegetables are tender.

Yield: 8 servings

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Macaroni Ham & Shrimp Salad

5/5/2013

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INGREDIENTS

2 cups cubed cooked ham
4 cups cooked elbow macaroni
1 cup frozen cooked small shrimp, thawed 1 celery rib, chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 cup shredded Cheddar cheese
2 cups cubed cooked ham
4 cups cooked elbow macaroni
1 cup frozen cooked small shrimp, thawed 1 celery rib, chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 cup shredded Cheddar cheese

INSTRUCTIONS

In a bowl, combine all the above ingredients.

Dressing

1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons vinegar
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/4 teaspoon Sugarlesse™

INSTRUCTIONS

Combine all ingredients until blended. Pour over salad and toss to coat. Sprinkle with mild red paprika. Cover and chill for several hours.

Yield: 8 servings

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Stuffed Pepper Stew

5/5/2013

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INGREDIENTS

2 pounds lean ground beef
1 quart water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup Sugarlesse™
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

INSTRUCTIONS

I In a Dutch oven (thick walled cooking pot), cook beef in water over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Yield: 8 servings

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Baked Oatmeal

5/5/2013

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INGREDIENTS

3 cups quick-cooking oats
1 cup Sugarlesse™
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted
Additional milk

INSTRUCTIONS

In a large bowl, combine the oats, SugarlesseTM, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.

Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk.

Yield: 9 servings

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BBQ Chicken Sandwich

5/5/2013

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INGREDIENTS

/2 cup chopped onion
1/2 cup diced celery
1 garlic clove, minced
1 tablespoon butter
1/2 cup salsa, non-sugar sweetened 1/2 cup ketchup, non-sugar sweetened
2 tablespoons Sugarlesse™
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce 1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cooked chicken
6 hamburger buns, split and toasted

INSTRUCTIONS

In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, Sugarlesse™, vinegar, Worcestershire sauce, chili powder, salt and pepper. Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun.

Yield: 6 servings

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Chicken Breast Sandwitch

5/5/2013

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INGREDIENTS

1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup rice wine vinegar
1 teaspoon Sugarlesse™
1/2 cup carrot, peeled and grated 1/3 cup thinly sliced white onion
1 to 2 tablespoons sliced jalapeno
1 16" long baguette
4 teaspoons low−fat mayonnaise
3/4 pound cooked chicken breast, sliced
1 tablespoon fresh lime juice
1/2 teaspoon five−spice powder
1/2 cup fresh cilantro

INSTRUCTIONS

With chef's knife, mash garlic and salt into a paste. Transfer to
a mixing bowl. Add vinegar and Sugarlesse™. Stir to dissolve. Add carrots, onions and chilies. Toss to coat. Set aside. Slice baguette into 3 equal lengths. Split each piece horizontally. Spread cut sides with mayonnaise. Arrange the meat on the 3 bottom halves. Sprinkle with lime juice and 5−spice powder. Top with the carrot salad and
a shower of cilantro leaves. Cover with bread tops and serve.

Yield: 3 servings

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Beef Spaghetti Sauce

5/5/2013

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INGREDIENTS

1 lb lean ground beef
1 clove garlic, minced or put through garlic press
1 onion, chopped fine
1/2 green pepper, chopped fine
1/2 cup sliced mushrooms
2 cups chopped fresh tomatoes or 16 oz can diced tomatoes 1 6 oz can tomato paste
1 tablesoon Sugarlesse™
1 bouillon cube
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt

INSTRUCTIONS

Crumble and gently sear ground beef till brown. Drain off all fat; wipe out frying pan.

Turn beef into colander, and rinse with cold water. Pat dry with paper towel; return to pan.

Add garlic, onion, pepper, mushrooms and cook over medium low heat, stirring as necessary until veggies are soft.

Add tomatoes, tomato paste, seasonings and Sugarlesse™. Simmer until hot throughout. Adjust seasonings to taste and serve over pasta with low fat Parmesan sprinkled over.

Yield: 6 servings

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Main Dishes, Side Dishes, and Breads. Made Healthy for You

Thankfully, most of the main and side dishes, breads, biscuits, and salads don’t have sugar in them -as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the fast food of Japan, in many Japanese restaurants. What’s healthy about that?

So it was a challenge to me to find foods that would be interesting, easy, and inexpensive to make. Who am I? Steve Kingsley, food scientist and inventor of Sugarlesse™. My short apprenticeship with one of Hungary’s master chefs, the late Leo Surnovszky, really paid dividends this time. Believe it or not, Hungarians are just as well known for their inventiveness as for their cuisine. Leo was amazing at both. Naturally, these recipes are dedicated to him.

I won't be in the limelight for long if you keep your recipes coming through the * Made with Sugarlesse™ * contest. Can't wait to feature you!

Main Dishes, Side Dishes, and Breads. Made Healthy for You

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