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Hearty Chicken Stew

5/5/2013

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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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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Chili Cheese Dog Casserole

5/5/2013

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INGREDIENTS

1 package (8-1/2 ounces) corn bread/muffin mix 1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-
size pieces
1 can (15 ounces) chili with beans, sugar free
2 tablespoons Sugarlesse™
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup (4 ounces) shredded cheddar cheese, divided

INSTRUCTIONS

Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside.

In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, Sugarlesse™, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese.

Spoon over corn bread batter; top with remaining corn bread batter. Sprinkle remaining cheese over the top.

Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes.

Yield: 6 servings

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Potluck Baked Beans

5/5/2013

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INGREDIENTS

4 bacon strips, chopped
1 medium onion, chopped
1 can (28 ounces) baked beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1/2 cup Sugarlesse™
1/3 cup ketchup, not sugar or corn syrup sweetened
2 teaspoons Worcestershire sauce, sugar free

INSTRUCTIONS

In a large skillet, saute bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine the beans, brown Sugarlesse™, ketchup, Worcestershire sauce and bacon mixture.

Pour into a shallow 2-quart baking dish coated with cooking spray. Bake at 350°F for 30-35 minutes or until heated through.

Yield: 12 servings

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Savory Meat Loaf

5/5/2013

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INGREDIENTS

2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds ground beef
1/4 cup ketchup, not sugar or corn syrup sweetened
2 tablespoons Sugarlesse™
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce, unsweetened

INSTRUCTIONS

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round
loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°F.

In a small bowl, whisk the ketchup, SugarlesseTM, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before slicing.

Yield: 6 servings

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Sweet Potato Casserole

5/5/2013

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INGREDIENTS

2 cups mashed sweet potatoes
1/2 cup butter, melted
1/2 cup Sugarlesse™
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Topping
1 cup crushed baked potato chips 1/2 cup chopped walnuts
1/4 cup Sugarlesse™
1/4 cup butter, cubed

INSTRUCTIONS

In a large bowl, combine the first seven ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375°F for 20 minutes or until a thermometer reads 160°F.

Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes longer or until the topping is lightly browned.

Yield: 6 servings

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Sweet and Sour Ribs

5/5/2013

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INGREDIENTS

4 pounds pork spare ribs
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1/3 cup chopped celery
1/3 cup chopped green pepper
2 tablespoons butter
1 can (20 ounces) pineapple tidbits
2 tablespoons cornstarch
1/3 cup white vinegar
2 tablespoons soy sauce
1 tablespoon Sugarlesse™
1 garlic clove, minced
1/2 teaspoon ground ginger

INSTRUCTIONS

Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400°F for 30 minutes; drain. Reduce heat to 350°F; cover and bake 1 hour longer.

In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.

Add pineapple, vinegar, soy sauce, Sugarlesse™, garlic and ginger; saute for a few minutes; add to ribs as they are placed on plates.

Yield: 4 servings

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Turkey Bow Tie Pasta in Skillet

5/5/2013

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INGREDIENTS

1/2 lb ground turkey
1-1/2 teaspoon olive oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14-1/2 oz) can chicken broth
2 cups uncooked bow tie pasta
1 (14-1/2 oz) can stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon Sugarlesse™
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
2 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley

INSTRUCTIONS

In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm.

Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in tomatoes, vinegar, Sugaresse™, chili powder, garlic salt,and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley.

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!

Hearty Chicken Stew

Stuffed Pepper Stew

Chili Cheese Dog Casserole

Potluck Baked Beans

Savory Meat Loaf

Sweet Potato Casserole

Sweet and Sour Ribs

Turkey Bow Tie Pasta in Skillet

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

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