calabacita

Technically, calabacita is Spanish for squash, but here in New Mexico we use the word generally to mean this dish made from squash. Calabacitas recipes are like green chili stew recipes out here in New Mexico – everybody has one and it is the best. I’m not going to say mine is the best – but it is tried and true and is sure to please. Here is my basic calabacitas recipe, but be sure to experiment on your own. All spices are subject to taste and that is where the experimenting starts. You may also add tomatoes, but I don’t because they don’t agree with me. Whatever you do, don’t leave out these basic ingredients, or you will have to call it something other than calabacitas.
Adobe Nido Calabacitas – serves four as a side dish
ingredients
1 yellow squash 8-9″ or so
1 zucchini 8-9″ or so
1 cup frozen sweet corn
1/2 cup sweet yellow onion chopped
1/2 cup grated cheese ( I always use queso fresco if I can – after all , this is a classic Mexican Dish. If you have a Mexican market in town – get the queso fresco Mexican cheese – otherwise use any other mild white cheese, like mozzarella.)
1 or 2 cloves of garlic (I keep dried granulated garlic around so I use about 1/2 tsp of that.)
1/4 cup prepared roasted/chopped green chili
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350º
Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ chunks. Set aside.
Saute chopped onion, garlic, salt and pepper in olive oil until onions are just threatening to brown, and then add squash and zucchini and cook until they are about half done. Add corn and as soon as it is thawed move to a 1 quart casserole dish and mix in cheese and green chili.
Bake uncovered for 35 minutes.
We served this up as a side dish to Roasted Cuban Pork with black beans and rice and it was a perfect compliment.

http://www.adobenido.com/blog/2010/new-mexico/new-mexico-style-calabacita-recipe-muy-bueno/

Impossibly Easy Mini Chicken Pot Pies

**i am making this for dinner tonight i will come back with feedback shortly

Impossibly Easy Mini Chicken Pot Pies

Enjoy this chicken pot pie filled with peas and carrots – a delightful dinner made using Original Bisquick® mix.

Prep Time 20   Minutes

Total Time
1:00 Hr:Mins

Makes   6 servings
 

Chicken Mixture

1

tablespoon vegetable oil

1

lb boneless skinless chicken breasts, cut into bite-size pieces

1

medium onion, chopped (1/2 cup)

1/2

cup chicken broth

1

cup frozen peas and carrots

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon ground thyme

1

cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2

cup Original Bisquick® mix

1/2

cup milk

2

eggs

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Makes 6 servings (2 mini pies each)

Nutrition Information:

1 Serving (1 Serving (2 Mini Pies))

• Calories 290
• (Calories from Fat 130),

• Total Fat 15g
• (Saturated Fat 6g,
• Trans Fat 1/2g),
• Cholesterol 130mg;
• Sodium 600mg;
• Total Carbohydrate 12g
• (Dietary Fiber 1g,
• Sugars 4g),
• Protein 26g;

Percent Daily Value*:Exchanges:

• 1/2 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 1/2 Vegetable;
• 3 Very Lean Meat;
• 0 Lean Meat;
• 1/2 High-Fat Meat;
• 2 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet.

How to Test Your Blood Sugar

By Kate Cornell - 0 Comments

How:

First you need a glucose meter.  There are a variety of makes and models available.  The meter you choose might be guided by your insurance company or the cost of test strips.  Regardless of the meter you choose, the FDA requires that all meters be within a 20% accuracy range. (Talk to your healthcare team or pharmacist to get started if you don’t have a meter yet!)

• Wash your hands with soap and water.  This is the best method to ensure accuracy.  Any substance on your hands might give you a false reading.  It isn’t recommended that you use alcohol wipes but they will do in a pinch if soap and water aren’t readily available.
• Place a test strip in your meter.  Be sure to always use the test strips that are designed to work with your particular meter.
• Prick your finger with the lancing device.  You may want to adjust the depth of the device in order to get the best results.  It’s often recommended that you use the side of your finger to avoid sore finger pads.
• Gently squeeze a drop of blood from your finger and apply it to the test strip.
• Record your results.

Occasionally it can be difficult to get a drop of blood.  Here are some tips for ensuring a sufficient blood sample:

• With your hand hanging at your side, shake your hand vigorously to get the blood flow to the tips of your fingers.
• Use warm water when washing your hands.
• Gently massage the tip of your finger prior to lancing.

  When:

  So when should you test?  The answer to this question differs depending on the type of diabetes you have and the medications you take.  You should always discuss with your doctor the best option for you.  Those with type 1 diabetes are recommended to test 3 or more times per day with some people testing as much as 10 times per day.  Those with type 2 diabetes should test 1-3 times per day, provided you plan to use the data to adjust your diabetes care plan. 
  
  Regardless of your type of diabetes, everyone can and should use these guidelines for when to test. The target ranges in parenthesis are recommended by the American Diabetes Association.  The American Association of Clinical Endocrinologists recommends somewhat stricter guidelines.
  
• Fasting.  (between 90 and 130 mg/dL)  This is usually first thing in the morning before you eat or drink anything.  A fast is at least 8 hours with no food/drink consumption.
• Pre-prandial (before a meal). (between 70 and 130 mg/dL)  People who inject insulin will use this information to help calculate their dosage.  Those who don’t inject insulin can use this reading, in conjunction with a post-meal reading, to determine how certain foods affect their blood glucose.
• Post-prandial (after a meal).  (lower than 180 mg/dL)  This reading will tell you how the foods you ate affect your blood glucose and whether or not your insulin dosage was sufficient.  This reading can be taken anywhere from 1-2 hours after the first bite of food.  Many people find that 75-90 minutes gives them the most accurate information.
• Bedtime.  This reading is often used to determine insulin dosages.

You may also want to test at random times during the day just to see how you’re doing.  It’s also important to test if you are having symptoms of hypoglycemia.
The best way to utilize blood glucose monitoring is to keep a log of your results. Take that log book with you to your next doctor visit so you can work together to identify trends and make informed decisions about your care plan.
Monitoring your blood glucose levels when you have diabetes may be just one tool you can use to better control your decision, but it’s a very important tool!