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THE RECIPE EXCHANGE: Skimp on carbs, but not on flavor


Amy, from Jennings, says her chicken spaghetti is a great low-carb recipe with only 6 grams per serving. Chris, from Lexington, sent in her low-carb recipe for raspberry mousse. Bob, from Jonesville, makes his delicious southwest veggies as a low-carb side dish. It goes great with any kind of meat.

Visit my blog, Food, Fun and More, at Send recipes and requests to The Recipe Exchange, PO Box 16, Addison, Mich., 49220, or by email at


  2 pounds chicken

  2 spaghetti squash

  2 tablespoons cornstarch

  1 cup chicken broth

  1 cup cream

  1 cup sour cream

  3/4 cup grated Parmesan cheese

  2 tablespoon lemon juice

  1/4 cup white wine

  1 teaspoon garlic powder

  1/2 teaspoon crushed red pepper

  1 teaspoon dry mustard

  1 tablespoon butter

  1 cup sliced mushrooms

  Salt and pepper, to taste


Boil chicken until tender and cooked through. Remove the meat from the bones and shred. Cut squash in half lengthwise. Place on a greased baking sheet. Set aside. In a bowl, stir cornstarch into chicken broth until smooth. Add cream, sour cream, Parmesan cheese, lemon juice, white wine, garlic powder, red pepper and mustard. Melt butter in a skillet and sauté mushrooms. Slowly stir into sauce along with salt and pepper. Bring to a bubbly simmer.  Mix sauce with chicken. Pour into a greased 3-quart baking pan. Sprinkle with paprika.  Bake for 30 to 40 minutes at 350 degrees Fahrenheit. Place squash in oven along with chicken. Cook for 20 minutes at 350 degrees until soft. Scrape the inside with a fork to make spaghetti-like strings. Keep warm. Serve chicken and sauce over spaghetti squash.


  1 envelope unflavored gelatin

  2 tablespoons cold water

  1/4 cup orange juice

  2 10-ounce packages frozen raspberries

  2 egg yolks    

  1/4 cup sugar

  2 cup whipping cream

In a saucepan, sprinkle gelatin over cold water. Let stand for 5 minutes. Add orange juice and raspberries. Stirring constantly, heat just to boiling. Remove from heat and cool. Beat egg yolks and sugar in a small saucepan. Gently heat, stirring constantly, until slightly thickened. Cool. Add to raspberries. Stir until blended. Whip cream into soft peaks then fold into raspberry mixture.  Divide into 10 small bowls or custard cups. Chill well before serving.


  1 medium onion, sliced

  1 garlic clove, diced small

  2 tablespoons butter

  1 14 3/4 oz can whole kernel corn, drained

  3 Roma tomatoes, chopped

  3 medium zucchini, sliced

  1 teaspoons honey

  1/4 teaspoon cumin

  1 15-ounce can black beans, drained

  1 teaspoon salt

  1/4 teaspoon black pepper

  3 tableespoons pine nuts

In a large skillet, sauté onion and garlic in butter until tender. Add corn, tomatoes, zucchini, honey, cumin, black beans, salt and pepper. Mix well. Simmer for 10 minutes. Serve sprinkled with pine nuts.

DEAR LYNN: I’m looking for a rice pudding recipe that is not baked and doesn’t need eggs. — Pat, from Onsted

  • LYNN ECKERLE is author of the weekly food column "The Recipe Exchange" along with a weekly blog "Fun, Food and More." She has published the cookbooks "Farmhouse Cooking" and "Country Cooking" that are comprised of recipes featured in the column. She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads.

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