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CountryMom05
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Diabetic Banana Split Dessert 2 C graham cracker crumbs 1 stick margarine 1/3 C Splenda 1 4-serving-size pkg. sugar-free vanilla instant pudding, mixed as directed 5 Bananas 1 20-oz. can of crushed pinapple in unsweetened syrup, drained 1 8-oz. container frozen light whipped dessert topping, thawed 1/2 C. chopped walnuts Melt butter in a 13x9-inch cake pan. Add graham cracker crumbs and Splenda. Mix, pat down into even layer and bake for 5 minutes and a 300 degree oven then cool. Mix pudding according to package directions and spread on cooled grahm cracker crust. Slice bananas and set into pudding end to end. Cover bananas with drained pineapple. Spread Cool Whip on top and sprinkle with walnuts. Serves 12. |
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CountryMom05
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Rice Dessert 1/3 cup uncooked white rice 1 1/2 cups water 1/2 cup raisins 1 cup sugar-free vanilla yogurt 1 teaspoon ground cinnamon 2 packets SPLENDA or other non-calorie sweetner Frozen light whipped topping, thawed(optional) Method 1. Combine rice and water in medium saucepan. Bring to a boil. 2. Reduce heat, cover and simmer 20 minutes, or until rice is very tender and water is absorbed. Allow to cool. 3. Meanwhile, place raisins in a small bowl and add hot water to cover. Let soak to soften for 10 minutes. Drain water. 4. Stir yogurt, cinnamon, sweetener and raisins together. Add cooled rice. Pour into individual serving dishes and top with non-dairy topping, if desired. Serve immediately or cover and chill until serving time. Notes: Prep time 30 minutes Number of Servings: 4 |
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CountryMom05
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Easy Diabetic Fruit Cobbler 1 quart fresh strawberries or 1 bag frozen, sliced 1 quart fresh blueberries or 1 bag frozen 1 tbsp flour 1/4 cup butter 1 tbsp white sugar Splenda 1/4 cup brown sugar Splenda 1/4 cup plain oats Toss berries with flour and Splenda. Pour into glass baking dish. In a small bowl, combine butter, brown sugar Splenda and oats with a fork until crumbly. Sprinkle mixture over berries. Add 2 pats butter, if desired. Bake at 400 degrees for 15-20 minutes or until berries are bubbling and topping is browned. Serve with vanilla ice cream or whipped cream. Number of Servings: 6 |
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CountryMom05
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Diabetic Fruit Dessert 1 1/2 cups 2% milk 1 pkg vanilla instant sugar-free pudding 1/2 3 oz can frozen orange juice 1/2 cup sour cream 1-2 lb can sliced peaches 1-2 lb can pineapple tidbits 1 can mandarin oranges 3 bananas, sliced Beat milk and pudding together. Add orange juice and sour cream. Drain all fruit and add to bowl. Mix well. Refrigerate for several hours prior to serving. Number of Servings: 8 to 10 |
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CountryMom05
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No Sugar Added Cheesy Apple Pie 5 tart cooking apples, peeled, cored and sliced thin (I prefer Granny Smiths) 1/2 C. butter (not margarine) 2 tsp. Lime juice 1/2 C. Splenda Brown Sugar Blend 1 Tb. Apple Pie Spice 1 Tb. corn starch 2 C. sharp Cheddar cheese, shredded and divided 2 unbaked frozen deep-dish pie shells, thawed 1 egg Water Preheat oven to 425 degrees. Prepare apples and place in a bowl. Pour lime juice over apples and toss to coat. In a small dish, blend Splenda and spice. Sprinkle blend over apples and toss to coat. In a large skillet, melt butter over medium to high heat. Pour seasoned apples into melted butter and toss to coat. Saute apples about 5 minutes, stirring frequently. Mix cornstarch with 2 Tb. cold water to dissolve. Pour cornstarch mixture over apples and continue cooking and stirring until juices thicken. Coat bottom and sides of first pie shell with 1 C. shredded cheese. Pour apples into cheese-coated pie shell. It will be very full, so mound them carefully. Sprinkle remaining cup of cheese over mounded apples. Carefully drape remaining pie shell over apples and cheese. Seal edges of pie shells and make slits in top pie shell. Combine egg with just enough water to make egg wash. Brush top pie shell with egg wash. Place pie on baking sheet and put on rack in center of oven at 425 degrees for 20 minutes. Reduce temperature to 325 degrees and bake for an additional 30-40 minutes, or until pie crust is a deep, golden brown. Cool at room temperature at least one hour before serving. Serves 8 |
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CountryMom05
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CountryMom05
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Waffle Stack 2 toaster waffles toasted 1/2 cup Breakstone's or Knudsen lowfat cottage cheese 2% milkfat 10 strawberry slices 2 kiwi slices 1/4 cup raspberries and blueberries Yield: 1 Serving Method: Spread waffles with cottage cheese. Stack waffles. Top with fruit. Serve with maple syrup, if desired. This recipe yields 1 serving. Serving size: Entire recipe. Exchanges Per Serving: 2 Starch, 1/2 Fruit, 2 Meat. Nutrition Facts: Calories: 300; Fat 8g; Saturated Fat 2.5g; Cholesterol 30mg; Sodium 920mg; Carbohydrates 41g; Dietary Fiber 5g; Sugars 21g; Protein 17g. |
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CountryMom05
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Oatmeal with Cranberry & Brown Sugar Ingredients: 1 1/2 cups oatmeal 3 cups fat-free (skim) milk 1 cup dried cranberries 1 teaspoon brown sugar 1 pinch cinnamon Yield: 4 Servings Method: Follow the directions for cooking oatmeal on the box, but use the fat-free milk instead of water. When the oatmeal has finished cooking, add the dried cranberries and brown sugar and mix well. Garnish the tops with cinnamon. This recipe yields 4 servings. Serving size: about 2/3 cup. Exchanges Per Serving: 1 Fruit, 1 Starch. Nutrition Facts: Calories 160; Calories from Fat 15; Total Fat 2g; Saturated Fat >1g; Cholesterol 0mg; Sodium 2mg; Carbohydrate 31g; Dietary Fiber 4g; Sugars 13g; Protein 4g. |
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CountryMom05
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Peanut Butter Cookies Ingredients: 1 1/2 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup margarine 1/2 cup butter 1/2 teaspoon grated fresh orange rind 1 1/2 teaspoons vanilla extract 1 egg well beaten 1/3 cup orange juice Sugar substitute equal to 1/2 cup sugar 3/4 cup seedless raisins Yield: 12 Servings Method: Preheat oven to 400 degrees. Sift together flour, baking powder, and salt. Cream together margarine, peanut butter, orange rind, and vanilla. Add egg, orange juice, and sweetener; blend well. Add dry ingredients gradually; mix well after each addition. Add raisins; mix well. Measure 1 level tablespoonful of dough for each cookie. Roll between hands to form ball. Place 2 inches apart on an ungreased cookie sheet; flatten with fork. Bake about 15 minutes. Store cookies in a tightly covered tin. This recipe yields 12 servings. Serving size: 2 cookies. Exchanges Per Serving: 2 Fat, 1 1/2 Starch. Nutrition Facts: Carbohydrates 22g; Protein 5g; Fat 10g; Calories 191; Fiber 2.5g; Sodium 224mg; Cholesterol 23mg. |
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CountryMom05
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Yummy Apple Biscuits Ingredients: 5 jumbo refrigerated biscuits cut into quarters 1/4 cup margarine melted 30 packets Equal sweetener = (or 3 tablespoons Equal for Recipes or 1 1/4 cups Equal Spoonful) 2 1/2 tablespoons cinnamon 2 medium Granny Smith apples peeled, cored, sliced 1/4 thin circles, and cut in half 3 tablespoons apple juice concentrate thawed Yield: 8 Servings Method: Roll biscuit quarters into melted margarine. Coat biscuit pieces with combined Equal and cinnamon. Arrange biscuits in 8-inch round cake pan. Stand 8 apple halves around the edge. Fill in remaining apple slices between the biscuit quarters. Sprinkle any remaining margarine and Equal/cinnamon mixture over top. Drizzle thawed apple juice over the top. Bake at 375 degrees for 20 to 25 minutes until golden brown and apples are tender. This recipe yields 8 servings. Serving size: 1 biscuit. Exchanges Per Serving: 2 Fat, 1 Fruit, 1 Starch. Nutrition Facts: Calories 235; Total Fat 12g; Cholesterol 0mg; Sodium 425mg; Carbohydrate 28g; Protein 3g. |
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CountryMom05
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Yogurt-Oatmeal Muffins Ingredients: 1 cup quick-cooking rolled oats not instant 1 cup low-fat plain yogurt 1/4 cup reduced-calorie margarine 2 tablespoon dark brown sugar 1 small banana mashed = (or 1/4 cup apple juice concentrate) 1/4 cup egg substitute 1 cup flour 1/8 teaspoon salt (optional) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup raisins Yield: 12 Servings Method: Mix the yogurt with the oatmeal and let stand 1 hour. Cream margarine with sugar and banana or apple juice. Add egg and oatmeal mixture. Sift the dry ingredients into the oatmeal mixture. Stir in raisins. Spoon into 12 muffin cups coated with nonstick vegetable cooking spray. Bake at 375 degrees for 20 to 25 minutes. This recipe yields 12 servings. Serving size: 1 muffin. Exchanges Per Serving: 1 Fruit, 1 Starch/Bread, 1/2 Fat. Nutrition Facts: Calories 139; Calories from Fat 19%; Total Fat 3g; Saturated Fat 1g; Cholesterol 1mg; Sodium 155mg; Without Added Salt 131mg; Carbohydrate 22g; Dietary Fiber 1g; Protein 4g. |
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CountryMom05
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Onion Beer Bread Ingredients: 3 cups self-rising flour 1 teaspoon sugar 1/2 teaspoon salt 10 ounces room-temperature beer 2 eggs beaten 3/4 cup minced onion Nonstick cooking spray as needed Yield: 9 Servings Method: Preheat the oven to 350 degrees. Combine all ingredients. Pour into a lightly sprayed 9-inch loaf pan and bake for 50 minutes until a toothpick comes out clean. This recipe yields 9 servings. Serving size: One 1-inch slice. Exchanges Per Serving: 2 Starch. Nutrition Facts: Calories 178; Calories from Fat 14; Total Fat 2g; Saturated Fat 0g; Cholesterol 47mg; Sodium 674mg; Carbohydrate 34g; Dietary Fiber 2g; Sugars 3g; Protein 6g. |
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CountryMom05
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Early-Morning Muffins Ingredients: 3/4 cup low-sugar bran cereal = (flakes or nuggets) 3/4 cup skim milk 1 egg 1 egg white 1 tablespoon canola oil 1/4 cup unsweetened applesauce 1 tablespoon honey 1 tablespoon brown sugar 1 cup quick-cooking oats 1/3 cup whole-wheat flour 1/3 cup white flour 1/2 cup currants or raisins 1 teaspoon vanilla 1 teaspoon cinnamon 2 teaspoons baking powder Yield: 12 Servings Method: Preheat the oven to 375 degrees. Combine all ingredients and mix until blended. Do not overbeat. Pour the batter into 12 nonstick muffin cups and bake for 20 to 25 minutes. Remove muffins from oven and let cool slightly. Remove muffins from pan and let cool completely. This recipe yields 12 servings. Serving size: 1 muffin. Exchanges Per Serving: 1 1/2 Starch. Nutrition Facts: Calories 117; Calories from Fat 20; Total Fat 2g; Saturated Fat 0g; Cholesterol 18mg; Sodium 109mg; Carbohydrate 21g; Dietary Fiber 2g; Sugars 9g; Protein 4g. |
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CountryMom05
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Easy Blueberry Muffins Ingredients: 2/3 cup sugar 1/2 teaspoon salt 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 large egg 1/3 cup vegetable oil 1 1/4 cups reduced-fat (2%) milk 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries Yield: 12 Servings Method: Preheat the oven to 400 degrees. Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients and the blueberries. Mix with a fork until it forms a loose batter. Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are 3/4 filled. Bake for 18 to 20 minutes, or until the tops are golden brown and the centers are firm. This recipe yields 12 servings. Serving size: 1 muffin. Exchanges Per Serving: 2 Starch, 1 1/2 Fat, 1/2 Fruit. Nutrition Facts: Calories 227; Calories from Fat 65; Total Fat 7g; Saturated Fat 1g; Cholesterol 19mg; Sodium 193mg; Carbohydrate 37g; Dietary Fiber 2g; Sugars 16g; Protein 4g. |
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CountryMom05
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Cinnamon Rolls Ingredients: === DOUGH === 1 tablespoon light brown sugar - (packed) 1 tablespoon cinnamon 1/2 cup warm water (105 to 115 degrees) 1 package active dry yeast - (2 1/4 tspns) 3/4 cup warm fat-free skim milk (105 - 115 degrees) 4 cups all-purpose flour 1 large egg lightly beaten 1/4 cup granulated sugar 2 tablespoons canola oil 1 teaspoon salt === ICING === 1/2 cup powdered sugar 1 tablespoon reduced-fat brick-style cream cheese 1 teaspoon vanilla extract 1 teaspoon water Yield: 16 Servings Method: Preheat oven to 400 degrees. Spray a 13- by 9-inch baking dish with nonstick cooking spray. In a small bowl, combine the brown sugar and cinnamon; set aside. Combine the warm water and yeast in a large mixing bowl and let stand until the yeast is dissolved, about 5 minutes. Stir the warm milk into the yeast mixture. Add 1 cup of the flour and the egg, sugar, oil, and salt; stir until well blended. Add remaining flour, 1/2 cup at a time, until dough becomes very stiff. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Roll the dough out into a 12- by 18-inch rectangle. Sprinkle evenly with the brown sugar/cinnamon mixture. Starting from one long side, roll up the dough as you would a jelly-roll. Cut crosswise into 16 slices. Place the rolls, cut-side up, slightly apart in the prepared dish. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour. Bake 12 to 15 minutes, or until browned. Invert pan onto prepared platter and let cool. In a small bowl, combine the powdered sugar, cream cheese, vanilla, and water. Stir until creamy and spread evenly over the warm rolls. This recipe yields 16 servings. Serving size: 1 roll. Exchanges Per Serving: 2 Carbohydrate. Nutrition Facts: Calories 171; Calories from Fat 23; Fat 3g; Saturated Fat 0g; Cholesterol 14mg; Sodium 160mg; Carbohydrates 32g; Dietary Fiber 1g; Sugars 8g; Protein 4g. |
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CountryMom05
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Cinnamon Biscuits Ingredients: 1 1/2 teaspoons sugar 1 pinch cinnamon - (generous) 1 package reduced-fat refrigerator buttermilk biscuits - (4 1/2 oz) 1 teaspoon reduced-fat tub-style margarine (4.5g fat/T) Yield: 6 Servings Method: Preheat the oven to 450 degrees. Spray a small baking sheet with nonstick spray coating and set aside. In a custard cup, mix together the sugar and cinnamon. Open the biscuit carton, and separate the biscuits. Set the biscuits on the baking sheet. With your finger or the back of a spoon, brush the top of each biscuit with margarine, dividing it evenly. Sprinkle the cinnamon-sugar mixture over the top of each biscuit, dividing it evenly. Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot. This recipe yields 6 servings. Serving size: 1 biscuit. Exchanges Per Serving: 1/2 Starch. Nutrition Facts: Calories 56; Calories from Fat 9; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 185mg; Carbohydrate 11g; Dietary Fiber 0g; Sugars 2g; Protein 1g. |
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CountryMom05
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Steamed Cabbage Ingredients: 1 tablespoon olive oil 3 ounces smoked turkey cut into pieces 1/3 cup water 1 medium cabbage head chopped 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper Yield: 6 Servings Method: Heat the oil in a large saucepan and saute the turkey for 5 minutes. Add the remaining ingredients and cook the cabbage just until tender (cabbage becomes mushy when overcooked), about 15 to 20 minutes. This recipe yields 6 servings. Serving size: 1 cup. Exchanges Per Serving: 1 Vegetable, 1/2 Fat. Nutrition Facts: Calories 65; Calories from Fat 27; Fat 3g; Saturated Fat 1g; Cholesterol 7mg; Sodium 228mg; Carbohydrates 6g; Dietary Fiber 3g; Sugars 2g; Protein 4g. |
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CountryMom05
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All-Day Applesauce with Frozen Yogurt Ingredients: 2 pounds Granny Smith apples cored, and cut into 1/2 thick slices 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons fresh lemon juice 6 scoops fat-free no-sugar-added vanilla frozen yogurt - (1/4-cup ea) Grated nutmeg to taste Yield: 6 Servings Method: Lay apple slices in a 3-quart or larger crockery slow cooker. Combine sugar and cinnamon. Sprinkle over apples and drizzle with lemon juice. Cover and cook on Low for 6 1/2 to 8 hours. To serve, spoon hot apples into 6 dessert dishes. Top each with a scoop of frozen yogurt. Lightly sprinkle with nutmeg and serve. This recipe yields 6 servings. Exchanges Per Serving: 2 1/2 Carbohydrate (1 bread/starch, 1 1/2 fruit). Nutrition Facts: 159 calories (3% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 40 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 25 mg sodium. |
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CountryMom05
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Strawberry Smoothie Ingredients: 1 carton plain nonfat yogurt - (8 oz) 1/4 cup skim milk 1 teaspoon Equal Measure = (or 3 packets Equal sweetener or 2 tbspns Equal Spoonful) 3 cups frozen strawberries 1 cup ice cubes Yield: 4 Servings Method: Combine yogurt, milk, and Equal in blender container. With blender running, add berries, a few at a time, through opening in lid. Blend until smooth. Add ice cubes one at a time through opening in lid, blending until slushy. Pour into glasses. This recipe yields 4 servings. Serving size: 3/4 cup. Exchanges Per Serving: 1 Carbohydrate. Nutrition Facts: Calories 76; Calories from Fat 1; Total Fat 0g; Saturated Fat 0g; Cholesterol 2mg; Sodium 54mg; Carbohydrate 16g; Dietary Fiber 2g; Sugars 14g; Protein 4g. |
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CountryMom05
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Lemon Tea Cooler Ingredients: 2 cups diet lemon-flavored tea chilled 1 cup unsweetened pineapple juice chilled 8 ice cubes Yield: 4 Servings Method: In a pitcher, combine the tea, juice, and ice cubes. Garnish with a thin lemon wedge or a small sprig of mint leaves. This recipe yields 4 servings. Serving size: 3/4 cup. Exchanges Per Serving: 1/2 Fruit. Nutrition Facts: Calories 36; Calories from Fat 0; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 4mg; Carbohydrate 9g; Dietary Fiber 0g; Sugars 8g; Protein 0g. |
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CountryMom05
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Hot Chocolate Ingredients: 1 cup fat-free milk heated 2 tablespoons confectioners sugar 2 teaspoons unsweetened cocoa powder 1/8 teaspoon vanilla extract Yield: 1 Serving Method: In a small saucepan, heat the milk over medium heat, stirring occasionally, until bubbles appear at the sides of the pan, 2 minutes. Whisk in the sugar, cocoa, and vanilla until smooth. This recipe yields 1 serving. Serving size: 1 cup. Exchanges Per Serving: 1 Carbohydrate, 1 Fat-Free Milk. Nutrition Facts: Calories 154; Calories from Fat 8; Total Fat 1g; Saturated Fat 0g; Cholesterol 4mg; Sodium 126mg; Carbohydrate 29g; Dietary Fiber 1g; Sugars 26g; Protein 9g. |
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CountryMom05
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Diabetic Fruit Dessert 1 1/2 cups 2% milk 1 pkg vanilla instant sugar-free pudding 1/2 3 oz can frozen orange juice 1/2 cup sour cream 1-2 lb can sliced peaches 1-2 lb can pineapple tidbits 1 can mandarin oranges 3 bananas, sliced Beat milk and pudding together. Add orange juice and sour cream. Drain all fruit and add to bowl. Mix well. Refrigerate for several hours prior to serving. Number of Servings: 8 to 10 |
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CountryMom05
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No Sugar Apple Pie No sugar or artificial sweetener is used, but it is amazingly good and easy to make. 4 cups sliced apples 1/2 tsp. cinnamon 1/2 tsp. nutmeg 2 1/2 Tbsp. quick-cooking tapioca 2 Tbsp. oil 1/2 cup unsweetened apple juice concentrate 1 9-inch pie shell plus top crust Mix ingredients and allow to sit 10 minutes. Pour into pie shell and add top crust. Bake at 350 degrees F. till done and crust is golden. Servings: |
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CountryMom05
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Colorful Chicken Stew Nutritional Analysis & Diabetic Exchanges Plan ahead...uses slow cooker Serves: 10 1 lb. boneless skinless chicken breasts, cubed 1 can (14-1/2 oz.) Italian diced tomatoes, undrained 2 medium potatoes, peeled and cut into 1/2-in. cubes 5 medium carrots, chopped 3 celery ribs, chopped 1 large onion, chopped 1 medium, green pepper, chopped 2 cans (4 oz., each) mushroom stems and pieces, drained 2 low-sodium chicken bouillon cubes Artificial Sweetener equal to 2 tsp. sugar 1 tsp. chili powder 1/4 tsp. pepper 1 T. cornstarch 2 c. cold water In a 5-qt slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8-10 hours or until vegetables are tender. Nutritional Analysis: One 1-cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber. Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch. |
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CountryMom05
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Fruit 'N' Cheese Salad Nutritional Analysis & Diabetic Exchanges Serves: 8-10 8-10 c. torn salad greens 3 medium grapefruit, peeled and sectioned 1 c. halved seedless red grapes 3/4 c. crumbles blue cheese 1/2 c. thinly sliced red onion 1/4 c. chopped walnuts, toasted, 'optional' 1/4 c. cider or red wine vinegar 2 T. olive or vegetable oil 2 T. honey 1 T. Dijon mustard 1/4 tsp. salt, 'optional' In a large bowl combine the first 5 ingredients and walnuts if desired. In small bowl whisk the remaining 3 ingredients and salt if desired. Pour over salad and toss to coat. Nutritional Analysis: One 1/2-cup serving (PREPARED without nuts and salt) equals: 126 calories, 195 mg sodium, 8 mg cholesterol, 16 mg carbohydrate, 4 gm protein, 6 gm fat. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 meat. |
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CountryMom05
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CountryMom05
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It Could A Be Snickers Bar 12 oz. soft diet ice cream 1 c. diet Cool Whip ¼ c. chunky peanut butter 1 pkg. sugar-free butterscotch pudding (dry) 3 oz. Grape-Nuts cereal Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings. |
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CountryMom05
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Roast Cajun Potatoes Source: Diabetic Cooking 1 pound baking potatoes 2 tablespoons finely chopped fresh parsley 2 teaspoons canola oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground red pepper 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper Preheat oven to 400°F. Peel potatoes; cut each potato lengthwise into 8 wedges. Place on ungreased jelly-roll pan. Toss potatoes with parsley, oil, garlic powder, onion powder, red pepper, thyme and black pepper until evenly coated. Bake 50 minutes, turning wedges halfway through cooking time. Serve immediately. |
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CountryMom05
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Down Home Barbecued Beef (Diabetic) Recipe courtesy of the NutraSweet Company. 1 slice bacon 1/2 cup chopped onion 1/2 cup ketchup 1/2 cup apple juice 1 tablespoon white vinegar 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2-1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™ 12 ounces thinly sliced roast beef 4 kaiser rolls (optional) Cut bacon into 1-inch pieces; cook in medium saucepan over medium-high heat 3 to 4 minutes or until almost cooked. Add onion; cook 3 to 5 minutes or until bacon is crisp and onion is tender, stirring occasionally. Combine ketchup, apple juice, vinegar, mustard , Worcestershire sauce, salt and pepper; add to bacon mixture. Reduce heat; cover and simmer until flavors are blended, 15 to 20 minutes. Stir in Equal® and sliced beef. Serve warm on rolls, if desired. Makes 4 servings. Microwave Directions: Cut bacon into 1-inch pieces and place in 1 1/2-quart microwavable casserole. Cook, uncovered, at HIGH 1 minute. Add onion and cook at HIGH 2-1/2 to 3 minutes or until bacon is crisp and onion is tender, stirring once. Combine ketchup, apple juice, vinegar, mustard, Worcestershire sauce, salt and pepper; add to bacon mixture. Cook, covered, at HIGH 4 to 5 minutes or until boiling. Cook at MEDIUM 8 to 10 minutes or until flavors are blended, stirring twice. Stir in Equal® and sliced beef. Serve warm. Nutrition information per serving: 223 cal., 26 g pro., 16 g carbo., 6 g fat, 70 mg chol., 542 mg sodium. Food Exchanges: 3 Meat, 1 Bread. |
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CountryMom05
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Strawberry & Banana Rice Pudding 1/2 cup uncooked rice or 1 1/3 cups cooked rice 1 cup water 1 1/2 cups skim milk 1 tsp. vanilla extract 1 tbsp. brown sugar 1 ripe medium banana, mashed 1 cup sliced strawberries (about 6 large) 1/2 cup light sour cream Ground cinnamon In heavy saucepan, cook rice and water, covered, on medium-low heat for about 15 minutes or until all water is absorbed and rice is tender. (Omit this step if leftover cooked rice is being used.) |
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CountryMom05
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Mexican Scrambled Eggs (Makes 4 servings) 1/2 cup chopped onion 1 tablespoon reduced-calorie margarine 1 can (4 ounces) diced mild green chilies, drained 1 fresh tomato, diced 4 eggs 2 egg whites 1/3 cup low fat milk 1/4 teaspoon garlic powder 1/4 teaspoon granulated sugar substitute 2 ounces reduced-fat cheddar cheese, shredded Chopped green onion and minced fresh parsley for garnish 1. In shallow 8- or 9-inch round microwave dish, cook onions and margarine, covered, on high power 2 minutes. Stir in chilies and tomato; cook, uncovered, 1 minute. 2. In medium size bowl, beat together eggs, egg whites, milk, garlic powder and Sweet'N Low; pour over vegetables. Continue cooking, uncovered, 4 to 5 minutes, stirring frequently to move mixture from outside of dish toward center. 3. Just before eggs are firm, sprinkle with cheese. Do not overcook, as mixture will continue to cook after being removed from microwave. 4. Sprinkle with green onion and parsley. Serve immediately. Per serving: 163 calories, 13 g protein, 7 g carbohydrate, 9 g fat, 3 g saturated fat, 218 mg cholesterol, 344 mg sodium. Diabetic exchanges: 2 meat, 1-1/2 vegetable, 1/2 fat |
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CountryMom05
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One Pot Dinner Serves: 5 1/2 lb. ground beef 1 medium onion, chopped 1 cup chopped celery 3/4 cup chopped green pepper 2 Tsp. Worcestershire sauce 1 tsp. salt, optional 1/2 tsp. dried basil 1/4 tsp. pepper 2 cup uncooked medium egg noodles 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14-1/2 ounce stewed tomatoes 3/4 cup water 1 beef bullion cube In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt, if desired, basil and pepper. Stir in noodles, beans, tomatoes, water and bullion. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally. NUTRITIONAL ANALYSIS: One 1-cup serving (PREPARED WITH lean ground beef, no-yolk egg noodles, no salt-added tomatoes, and low-sodium bullion and without salt) equals: 282 calories, 91 mg sodium, 29 mg cholesterol, 39 gm carbohydrate, 19 gm protein, 5 gm fat. Diabetic Exchanges: 2-1/2 starch, 1 meat, 1 vegetable. |
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CountryMom05
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Oven-Fried Chicken
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CountryMom05
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Shrimp w/ Tomato-Chili Sauce (Diabetic) Recipe courtesy of the NutraSweet Company. Seafood never had it so good, and neither have you with this unique blend of chili and sautéed shrimp that has a distinctive Thai influence. 3/4 cup chopped green pepper 2 tablespoons finely chopped shallots or onions 1 tablespoon finely chopped jalapeño pepper 2 cloves garlic, minced 2 teaspoons olive or vegetable oil 1 teaspoon dried basil leaves 1 teaspoon dried mint leaves 1 tablespoon minced parsley 1/2 cup chicken broth 3 tablespoons catsup 3 tablespoons rice wine or cider vinegar 3 tablespoons light reduced sodium soy sauce 3 tablespoons Equal® Spoonful™ 1 pound large deveined, peeled shrimp, cooked (warm or chilled) Sauté green pepper, shallots, jalapeño pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth, catsup, vinegar and soy sauce; heat to boiling. Reduce heat and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in Equal® Spoonful™ . Serve warm with shrimp. Makes 4 servings. Nutrition information per serving: Calories: 160, Saturated Fat: <1 g, Protein: 23 g, Cholesterol: 193 mg, Carbohydrates: 9 g, Fiber: <1 g, Total Fat: 4 g, Sodium: 959 mg. Food Exchanges: 2 1/2 Lean Meat, 1 Vegetable. |
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CountryMom05
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Vegetable Gumbo Yield: 6 servings 1 Onion; chopped 1/2 c White Grape Juice 1/2 Green pepper; diced 1/2 c Water 2 Ribs Celery; diced 1/4 tsp. Tabasco sauce 1 Clove garlic; minced 1/4 tsp. Paprika 1 lb. Okra; sliced, fresh, frozen 2 tbsp. Fresh parsley; chopped 1 lb. Tomatoes; fresh, or canned 1 tbsp. Basil or Rosemary; minced 2 c Corn; fresh, frozen, canned Vegetable coating spray 1 tsp. Vegetable Bouillon granules In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done (or simmer in crockpot 6-7 hours). |
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CountryMom05
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Vanilla Cheese Cake Source: Diabetic Diet Recipes (8 servings) 1 1/2 envelopes gelatin, unflavored 1/2 cup water, cold 1 cup evaporated milk, skim 1 1/2 cups vanilla low-fat yogurt 2 cups cottage cheese, low-fat 1 teaspoon vanilla extract 12 packets artificial sweetener (Equal) 1/4 cup margarine, diet, melted 3/4 cup graham cracker crumbs In a small saucepan, dissolve gelatin in ½ cup cold water and the evaporated milk. Heat mixture until tiny bubbles form around edge of pan. Stir to dissolve gelatin completely. Let cool to room temperature. Using a blender or food processor, combine yogurt and cottage cheese until smooth. (If using a blender, add yogurt first.) Combine yogurt mixture with cooled milk. Add vanilla extract and sweetener. Refrigerate filling, stirring occasionally, until thickened. Combine margarine and graham cracker crumbs. Mix well. Press mixture evenly on the bottom of a 9-inch springform pan. Bake 8 minutes at 375ºF. Cool on a wire rack. Pour filling into crust, cover, and refrigerate at least 4 hours or until firm. |
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CountryMom05
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Pretty Peach Soup 1 cup fresh or frozen raspberries, thawed 3 cup fresh or frozen peaches, thawed 3 Tbsp lemon juice 1 cup peach nectar 1 cup (8 oz.) plain yogurt 1/4 cup sugar, optional 1 tsp. almond extract Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in nectar, yogurt, , sugar if needed (if fruit is tart) and extract. Cover and refrigerate for 2 hours. TO GARNISH: Drizzle 1 T. raspberry puree in a 3-in. circle, on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower. NUTRITIONAL ANALYSIS: One 1 cup |
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CountryMom05
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Potato Pancakes w/ Applesauce Try this slimmed down version of the Hanukkah favorite. Applesauce 2 pounds red-skinned apples, cored 1/4 cup water 1 tablespoon plus 1/2 teaspoon lemon juice 1-1/4 teaspoons Sweet'N Low 1 teaspoon ground cinnamon Dash ground nutmeg Potato Pancakes 1-1/2 pounds potatoes, peeled 1 medium-size onion, peeled 1/4 cup all-purpose flour 1 large egg 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Pepper to taste 1 tablespoon vegetable oil For Applesauce 1. Cut apples into eighths. Place in medium saucepan with remaining applesauce ingredients. Over high heat, bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until apples are tender. 2. Place mixture in colander set over a bowl. With large spoon, push mixture through colander. Stirring, until only apple skins are left in colander. If necessary, drain off liquid from applesauce. Cover and refrigerate until ready to serve. For Potato Pancakes 1. Peel potatoes. Into a large bowl of cold water, grate potatoes and onion. In colander lined with cheesecloth or paper towel, drain potatoes and onion. Wrap in towel and squeeze to remove as much water as possible. In same large bowl, combine potato, onion and remaining ingredients, except oil. With large fork or spoon, mix thoroughly. 2. Brush some of the oil on nonstick griddle or large skillet. Heat over medium-high heat. Drop pancake mixture by tablespoons onto skillet, flattening slightly with back of spoon. Cook 8 to 9 minutes or until golden, turning once. Repeat until all batter is used, brushing griddle with remaining oil as needed. Serve immediately with applesauce. Makes 4 servings. Per Serving: 366 calories, 6 g protein, 77 g carbohydrate, 6 g fat, 53 mg cholesterol, 332 mg sodium Diabetic Exchanges: 2 starch/bread exchanges, 2 fruit exchanges, 1 fat exchange |
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CountryMom05
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Indian Summer Stew Source: Diabetes Self-Management 6 new red potatoes (about 3/4 pound) 2 tablespoons olive oil 2 cloves garlic, minced 2 medium onions, chopped 1/2 teaspoon chili powder 1 teaspoon cumin 1 teaspoon thyme 1 teaspoon basil 1 teaspoon oregano 1 small eggplant, chopped into bite-size chunks 3 medium tomatoes, chopped 2 green bell peppers, sliced into strips 1/2 pound green beans, trimmed and cut into bite-size pieces 2 yellow squash, sliced 4 tablespoons tomato paste 2 cups corn 2 teaspoons caraway seeds 1/2 teaspoon black pepper In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot. (Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.) Preparation time: 15 minutes Cooking time: 50 minutes Yield: about 12 cups Serving size: 1 cup Per Serving: Calories: 105 Carbohydrate: 20 g Protein: 3 g Fat: 3 g Saturated fat: <1 g Sodium: 25 mg Fiber: 4 g Exchanges per serving: 1 starch, 1 vegetable Carbohydrate choices:1 |
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CountryMom05
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Beef & Macaroni Chili Yield: 4 servings 1 c Macaroni, raw 1 pn Salt 1/2 lb Ground beef 1 pn Pepper, freshly ground 1/2 ts Garlic powder 1 cn Tomato soup 1 ts Chili powder 1 oz Mozzarella cheese 15% mf Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts. Estimated 3 protein, 1 1/2 starch, 1 fruit & veg. Source: Eat Light and Love It! Leftovers are good reheated the next day and can be frozen. |
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CountryMom05
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Roast Cajun Potatoes Source: Diabetic Cooking 1 pound baking potatoes 2 tablespoons finely chopped fresh parsley 2 teaspoons canola oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground red pepper 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper Preheat oven to 400°F. Peel potatoes; cut each potato lengthwise into 8 wedges. Place on ungreased jelly-roll pan. Toss potatoes with parsley, oil, garlic powder, onion powder, red pepper, thyme and black pepper until evenly coated. Bake 50 minutes, turning wedges halfway through cooking time. Serve immediately. |
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CountryMom05
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Dilled Carrots and Green Beans 3/4 cup water 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dill weed 4 medium carrots, julienned 1/2 pound fresh green beans 1/4 cup reduced-fat Italian salad dressing In small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain. Drizzle with dressing; toss to coat. Yield: 4 servings. Nutrition Facts One serving: 3/4 cup Calories:69 Fat: 2 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 298 mg Carbohydrate: 11 g Fiber: 4 g Protein: 2 g Diabetic Exchange: 2 vegetable, 1/2 fat. Recipe source: Taste of Home’s Healthy Cooking magazine, June/July, 2009, |
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CountryMom05
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Sugar-Free Simple Syrup Many drink recipes call for Sugar Syrup. This version works in those recipes and is Diabetic-Friendly. It's also adaptable to other flavors beyond simply sweet. Ingredients Preparation Dissolve Splenda in water and allow to cool. Strain through a coffee filter to remove sediment. Use wherever a recipe calls for simple syrup. NOTE: This recipe seems to work best with sucralose sweeteners. I didn't have as much success with the Pink or Blue products. Beyond the obvious differences in proportions, the other products didn't give me a syrup-like consistancy and the flavors weren't as "clean". While I used Splenda, there are now generic or house brand sucralose sweeteners that work as well. Don't, however, confuse *Splenda for Baking* with bulk Splenda. The baking and brown sugar versions of the Splenda product are 50% sucrose (sugar). I will have to assume that any generic and house brand baking products will be similar in content. It's important to read the product lables to know what you're dealing with. The version with maltodextrin and sucralose is what is called for in this recipe. The versions that also contain sucrose aren't suitable for this particular purpose. However, they are great for baking and other recipes that require some sugar to make the dish come out properly. Each (1TBS, 13g) serving of the basic syrup has an estimated: 5 Cals, 1g of total carbs, 0.5g fiber (from the maltodextrin), 0.5g NetCarbs. All other nutrients are zero. VARIATIONS: You can flavor this syrup for other uses. Ginger syrup: Simmer finely minced fresh ginger in syrup for about 40 minutes. Strain and cool. Orange (or Lemon) syrup: Add the zest of one orange (or large lemon) and about a tablespoon of juice to 1/2 cup of syrup and simmer for about 40 minutes. Strain and cool. Spice syrup: Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup. Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors. Table syrup: Maple flavoring with a bit of real maple syrup isn't bad on waffles. Adding 2 tablespoons to dark (blackstrap) molasses to about 1/2 cup of simple syrup isn't bad either if you like cane syrup on your hotcakes. Chocolate syrup: Add cocoa and vanilla to taste. Try this version with some added cinnamon for a Mexican |
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CountryMom05
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[font=Arial c6uxE="0" bIOya="0"]Apple Oatmeal Bars [font=Arial c6uxE="0" bIOya="24"]1 1/4 cups all-purpose flour 3/4 cup quick or old-fashioned oats, uncooked 1/2 cup Equal® Spoonful* 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup cold stick butter 2 tablespoons water 1 teaspoon vanilla extract 3/4 cup apricot or peach spreadable fruit
[font=Arial c6uxE="1" bIOya="0"]*May substitute 12 packets Equal sweetener [font=Arial c6uxE="1" bIOya="0"]Nutrition Information Per Serving[font=Arial c6uxE="1" bIOya="2"]: calories 108, protein 2 g, carbohydrate 14 g, fat 6 g, cholesterol 15 mg,sodium 27 mg. [font=Arial c6uxE="1" bIOya="0"]Food Exchanges[font=Arial c6uxE="1" bIOya="0"]: 1 1/2 starch, 1 fat. [color=#0b0015 c6uxE="1" bIOya="0"]Recipe provided[font=Arial c6uxE="1" bIOya="0"] courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. |
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CountryMom05
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Peanut Butter Chocolate Bars 1/2 cup stick butter, softened 1 cup Equal® Spoonful* 1/3 cup firmly packed brown sugar 1/2 cup 2% milk 1/2 cup creamy peanut butter 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 3/4 cup quick oats, uncooked 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup mini semi-sweet chocolate chips
*May substitute 24 packets Equal sweetener Nutrition Information Per Serving: calories 68, protein 1 g, carbohydrate 7 g, fat 4 g, cholesterol 10 mg, sodium 42 mg. Food Exchanges: 1/2 starch, 1/2 fat. Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. |
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CountryMom05
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Peanut Butter Cookies
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CountryMom05
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Baked Chicken Breasts Supreme (Diabetic Recipe) 1 1/2 cups plain yogurt or sour cream 1/4 cup lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon celery seed 1/2 teaspoon paprika 1 garlic clove, minced 1/2 teaspoon salt (optional) 1/4 teaspoon freshly ground pepper 8 boneless, skinless chicken breast  halves 2 cups fine dry bread crumbs
Nutrition information per serving: 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat. Diabetic Food Exchanges: 3 1/2 lean meat; 1 starch; 1/4 skim milk. Source: A Taste of Home Magazine |
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CountryMom05
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Chicken Normandy (Diabetic) Butter-flavored vegetable cooking spray 4 boneless, skinless chicken breast halves (about 4-ounces each) Salt and pepper, to taste 2 medium Granny Smith apples, unpeeled, cored, sliced 6 green onions and tops, sliced 2/3 cup apple cider or unsweetened apple juice 2 teaspoons chicken bouillon crystals 1 1/2 teaspoons dried sage leaves 2/3 cup fat-free half-and-half or 2% milk 2 teaspoons all-purpose flour 1 3/4 teaspoons Equal® for recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™ Sage or parsley sprigs, as garnish
Nutrition Information Per Serving: 240 cal., 29 g pro., 25 g carbo., 2 g fat, 66 mg chol., 676 mg sodium. Food Exchanges: 1 1/2 fruit, 3-1/2 lean meat. Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. |
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CountryMom05
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[font=Arial c6uxE="0" bIOya="0"]Polynesian Pork Chops
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CountryMom05
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[font=Arial c6uxE="0" bIOya="0"]Simmered Cranberry Pork Chops [font=Arial c6uxE="0" bIOya="10"]6 pork chops 2 cups fresh or frozen cranberries 3/4 cup SPLENDA® No Calorie Sweetener, Granulated 1 teaspoon salt 1/4 teaspoon ground black pepper Water as needed
[font=Arial c6uxE="0" bIOya="0"]Nutritional Facts Per Serving (1/6 of recipe): Calories: 130; Calories from Fat: 60; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 35mg; Sodium: 410mg; Total Carbs: 5g; Dietary Fiber: 2g; Sugars: 0g; Protein: 14g |
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CountryMom05
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Best Breakfast Oatmeal (Diabetic)3 cups skim milk 1 1/2 cups quick-cooking oats 1/3 cup dried fruit bits or raisins 1 medium apple, unpeeled, cored, cubed 3 Tablespoons raw unsalted sunflower seeds, toasted1/4 to 1/2 teaspoon maple extract 2 1/2 to 3 1/2 teaspoons Equal® for Recipes or 8 to 12 packets Equal® sweetener or 1/3 to 1/2 cup Equal® Spoonful™ 2 to 3 dashes salt Ground cinnamon
Nutrition Information Per Serving (about 1 cup): 280 cal., 13 g pro., 45 g carbo., 6 g fat, 3 mg chol., 164 mg sodium. Food Exchange: 1 milk, 2 bread, 1 fat. Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. |
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CountryMom05
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[font=Arial c6uxE="0" bIOya="0"]Cinnamon Apple Roll-Ups [font=Arial c6uxE="0" bIOya="10"]1 (11-ounce) package refrigerated bread stick dough 2 medium size Granny Smith apples, peeled, cored, thinly sliced 1/2 cup Equal® Spoonful* 3/4 teaspoon ground cinnamon 2 tablespoons stick butter or margarine, melted
[font=Arial c6uxE="0" bIOya="0"]* May substitute 12 packets Equal sweetener [font=Arial c6uxE="0" bIOya="0"]Nutrition Information Per Serving[font=Arial c6uxE="0" bIOya="2"]: calories 101, protein 2 g, carbohydrate 16 g, fat 3 g, cholesterol 5 mg, sodium 194 mg. [font=Arial c6uxE="0" bIOya="0"]Food Exchanges[font=Arial c6uxE="0" bIOya="0"]: 1/2 starch, 1/2 fruit, 1/2 fat. [color=#0b0015 c6uxE="0" bIOya="0"]Recipe provided[font=Arial c6uxE="0" bIOya="0"] courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal® |
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CountryMom05
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[font=Arial c6uxE="0" bIOya="0"]Caramel Apple Pecan Cheesecake
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CountryMom05
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Lemon Pound Cake 2 1/2 cups reduced fat baking mix (Bisquick) 2 cups Equal® Spoonful* 2 tablespoons cornstarch 4 teaspoons grated lemon peel 1 cup light lemon flavored nonfat yogurt 6 tablespoons stick butter, melted 2 large eggs 2 tablespoons fresh lemon juice 2 tablespoons 2% milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract
* May substitute 48 packets Equal sweetener. Variation: Lemon Poppy Seed Cake - Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed. Nutrition Information Per Serving: calories 132, protein 3 g, carbohydrate 16 g, fat 6 g, cholesterol 38 mg, sodium 237 mg. |
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CountryMom05
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[font=Arial c6uxE="0" bIOya="0"]Old Fashioned Applesauce Cake
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CountryMom05
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[font=Arial c6uxE="0" bIOya="0"]Tropical Hummingbird Cake
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CountryMom05
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PEANUT BUTTER BARS Yield: 36 pieces Source: "The Diabetic Dessert Cookbook" by Coleen Howard INGREDIENTS - 1/4 cup margarine - 1/2 teaspoon sugar substitute - 2 eggs - Rind of 1/2 lemon, grated - 2 cups sifted all-purpose flour - 1-1/2 teaspoons cinnamon - 1 8-ounce can salted peanuts DIRECTIONS Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir. Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly. Cover with waxed paper and allow to dry overnight. Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool. Nutritional Information Per Serving (per piece): Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat |
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CountryMom05
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ASIAN PORK WITH PEPPERS AND PINEAPPLE Yield: 4 servings Serving size: 1 cup stir-fry including 4 ounces pork Source: "The Complete Idiot's Guide to Terrific Diabetic Meals" INGREDIENTS - 1 pound pork tenderloin, cut into thin strips - 2 teaspoons plus 1/2 teaspoon fructose - 1 tablespoon plus 1 teaspoon low-salt soy sauce - 1 tablespoon fresh gingerroot, minced, or 1-1/2 teaspoon ground ginger - 2 cloves garlic minced - 1 tablespoon peanut oil - 1 medium green bell pepper, cored, seeded, and cut into 1/4-inch strips - 1 medium yellow bell pepper, cored, seeded, and cut into 1/4-inch strips - 1 green onion, sliced - 1 (8 ounce) can pineapple chunks in its own juice, liquid reserved - 1 tablespoon cornstarch DIRECTIONS In medium glass or ceramic bowl, combine pork, 2 teaspoons fructose, 1 tablespoon soy sauce, ginger and garlic. Mix well. Cover and refrigerate for 15 minutes to blend flavors. Heat a 12-inch skillet or wok over medium-high heat. Add oil and heat. Add pork mixture and stir-fry for 3 minutes or until pork is no longer pink. Remove pork from skillet and stir-fry bell peppers and green onion for 3 minutes or until crisp-tender. In small bowl, combine reserved pineapple liquid, cornstarch, 1/2 teaspoon fructose, and 1 teaspoon soy sauce, blending well. Add cooked pork and pineapple chunks to the skillet. Stir in cornstarch mixture. Cook until sauce is thickened and pineapple is thoroughly heated, stirring constantly. Nutritional Information Per Serving: Glycemic Index: 11, Glycemic Load: 2, Calories: 264, Protein: 25 g, Carbohydrate: 23 g, Dietary Fiber: 2 g, Net Carbohydrate: 21 g, Fat: 10 g, Saturated Fat: 2-1/2 g, Cholesterol: 75 mg, Sodium: 255 mg Diabetic Exchanges: 3 Lean Meat, 1 Fruit, 1 Vegetable, 1/4 Starch, 1 Fat |
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CountryMom05
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BARLEY WITH PEPPERS AND POTATOES Yield: 6 servings (about 1/2 cup each) Source: "1,001 Delicious Recipes for People with Diabetes" INGREDIENTS - 3 large poblano chilies, sliced - 1 medium onion, chopped - 1 tablespoon olive oil or vegetable oil - 12 ounces russet potatoes, unpeeled, cooked, cubed - 2 cups cooked barley - 2 tablespoons finely chopped cilantro leaves - 1/2 teaspoon dried cumin - Salt and cayenne pepper, to taste DIRECTIONS Saute chilies and onion in oil in large skillet until crisp-tender, about 5 minutes. Add potatoes; saute until browned, 5 to 8 minutes. Add barley to skillet; cook over medium heat until hot through, 3 to 4 minutes. Stir in cilantro and cumin. Season to taste with salt and cayenne pepper. Nutritional Information Per Serving (about 1/2 cup each): Calories: 147, Fat: 2.8 g, Saturated Fat: 0.4 g, Cholesterol: 0 mg, Sodium: 6 mg, Protein: 2.7 g, Carbohydrate: 29.3 g Diabetic Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat |
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CountryMom05
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CRANBERRY-CRUNCH CHICKEN SALAD Yield: 6 servings Source: "The Complete Diabetes Prevention Plan" INGREDIENTS - 3 cups diced roasted chicken or turkey - 2 cups cooked wild rice - 2 cups peeled chopped Granny Smith apples (about 2-1/2 medium) - 1 cup thinly sliced celery - 1/2 cup dried sweetened cranberries (or plain, unsweetened dried cranberries) - 1/2 cup chopped walnuts or toasted pecans - 1 cup nonfat or light mayonnaise DIRECTIONS Place the chicken or turkey, wild rice, apples, celery, cranberries, and nuts in a large bowl and toss to mix well. Add the mayonnaise and toss to mix well, adding a little more mayonnaise if the mixture seems too dry. Cover the salad and refrigerate for at least 2 hours before serving. Serve over a bed of fresh salad greens or mound each serving into the center of a cantaloupe half if desired. Nutritional Information Per Serving (per 1-1/2 cup serving): Calories: 286, Carbohydrate: 24 g, Cholesterol: 60 mg, Fat: 8.8 g, Saturated Fat: 1.1 g, Fiber: 2.8 g, Protein: 27 g, Sodium: 351 mg, Calcium: 29 mg Diabetic Exchanges: 2-1/2 Very Lean Meat, 1/2 Starch, 1 Fruit, 1 Fat |
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CountryMom05
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CHICKEN IN A POT Yield: 6 servings Source: "Fix-It and Forget-It Diabetic Cookbook" INGREDIENTS - 2 medium carrots, sliced - 2 medium onions, sliced - 2 celery ribs, cut in 1-inch pieces - 3 pounds chicken, whole or cut up, skin removed - 3/4 teaspoon salt - 1/2 teaspoon dried coarse black pepper - 1 teaspoon dried basil - 1/2 cup water, chicken broth, or white cooking wine DIRECTIONS Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water. Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH). This is a great foundation for soups - chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites. Nutritional Information Per Serving (1/6 of recipe): Calories: 172, Fat: 5 g, Cholesterol: 65 mg, Sodium: 381 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 22 g Diabetic Exchanges: 1 Vegetable, 3 Lean Meat |
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CountryMom05
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CRISPY OVEN-FRIED FISH Yield: 4 servings Source: "The Complete Diabetes Prevention Plan" INGREDIENTS Sauce: - 1/4 cup nonfat or light mayonnaise - 1 tablespoon finely chopped capers - 2 teaspoons finely chopped onion Rest of recipe: - 4 cod, orange roughy, flounder, or other white fish fillets (5 ounces each) - 1/4 cup plus 2 tablespoons fat-free egg substitute - 1/4 cup plus 2 tablespoons finely ground Special-K cereal crumbs - 1/4 cup grated Parmesan cheese - 1/2 teaspoon dried Italian seasoning - Olive oil cooking spray DIRECTIONS Preheat oven to 450 degrees F. To make the sauce, combine all of the sauce ingredients in a small bowl and stir to mix well. Set aside. Rinse the fish with cool water and pat it dry with paper towels. Set aside. Place the egg substitute in a shallow dish. Place the cereal crumbs, Parmesan cheese, and Italian seasoning in another shallow dish and stir to mix well. Dip the fish pieces first in the egg substitute and then in the crumb mixture, turning to coat both sides well. Coat a medium-sized baking sheet with the cooking spray and arrange the fish fillets on the sheet. Spray the tops lightly with the cooking spray and bake for 12 to 15 minutes, until the outside is crisp and golden and the fish flakes easily with a fork. Serve hot, accompanied by the sauce. Nutritional Information Per Serving (1/4 of recipe): Calories: 194, Carbohydrate: 9 g, Cholesterol: 65 mg, Fat: 3 g, Saturated Fat: 1.2 g, Fiber: 0.4 g, Protein: 31 g, Sodium: 457 mg, Calcium: 106 mg Diabetic Exchanges: 3 Very Lean Meat, 1/2 Starch |
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CountryMom05
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ROAST CHICKEN WITH CORN BREAD STUFFING Yield: 6 servings Source: "1,001 Delicious Recipes for People with Diabetes" INGREDIENTS - 1 roasting chicken (about 3 pounds) - Vegetable cooking spray - 1-1/2 teaspoons dried rosemary leaves, divided - 1-1/2 cups thinly sliced celery - 3/4 cup chopped onion - 1/4 cup coarsely chopped pecans, optional - 3/4 teaspoon dried sage leaves - 1/4 teaspoon dried thyme leaves - 3 cups corn bread stuffing mix - 1-1/2 cups reduced-sodium chicken broth - Salt and pepper, to taste - 2 egg whites or 1/4 cup no-cholesterol real egg product DIRECTIONS Spray chicken with cooking spray; sprinkle with 1 teaspoon rosemary. Roast chicken on rack in roasting pan at 375 F. until meat thermometer inserted in thickest part of thigh, away from bone, registers 170 degrees (chicken leg will move freely and juices will run clear), about 1-1/2 hours. Let chicken stand 10 minutes before carving. While chicken is cooking, spray medium skillet with cooking spray; heat over medium heat until hot. Saute celery, onion, and pecans until vegetables are tender, 3 to 5 minutes. Stir in sage, thyme, and remaining 1/2 teaspoon rosemary; cook over medium heat 1 to 2 minutes. Add vegetable mixture to stuffing mix in large bowl; add chicken broth and toss. Season to taste with salt and pepper. Mix in egg whites. Spoon stuffing into greased 2-quart casserole. Bake, covered, in oven with chicken during last 30 to 45 minutes roasting time. Nutritional Information Per Serving (1/6 of recipe): Calories: 258, Fat: 6.1 g, Saturated Fat: 1.6 g, Cholesterol: 57.9 g, Sodium: 548 mg, Protein: 24.4 g, Carbohydrate: 25.3 g Diabetic Exchanges: 1/2 Vegetable, 1-1/2 Bread/Starch, 2-1/2 Meat |
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CountryMom05
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CORN BREAD Yield: 12 servings Source: "The New Family Cookbook for People with Diabetes" INGREDIENTS - 1 cup yellow cornmeal - 1 cup sifted all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 3/4 cup fat-free milk - 2 large eggs, slightly beaten, or 1/2 cup egg substitute - 3 tablespoons canola or corn oil DIRECTIONS Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well. Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm. Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g Diabetic Exchanges: 1 Starch, 1 Fat |
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CountryMom05
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ONE-POT CHICKEN AND VEGETABLES Yield: 4 servings Serving size: 1/2 cup vegetables, 1/2 cup rice, 4 ounces chicken Source: "Express Lane Diabetic Cooking" INGREDIENTS - 1 tablespoon olive oil - 1 cup sliced zucchini - 1 cup sliced or shredded carrot - 1/2 cup sliced green onions or red onion - 1/2 cup sliced celery - 1 (14-1/2 ounce) can diced tomatoes - 1 pound cooked, diced chicken breasts - 1 teaspoon dried oregano - 1/2 teaspoon dried basil - 1/4 teaspoon salt - 1/8 teaspoon fresh ground black pepper - 2 cups cooked brown rice, hot DIRECTIONS In a skillet over medium-high heat, heat the oil. Add the zucchini, carrots, green or red onion, and celery and saute for 5 minutes, stirring occasionally. Add the canned diced tomatoes and lower the heat. Simmer for 5 minutes. Add the chicken and seasonings and simmer for 3 minutes. Serve the chicken and vegetables over cooked rice. Nutritional Information Per Serving: Calories: 406, Fat: 13 g, Cholesterol: 96 mg, Sodium: 409 mg, Carbohydrate: 32 g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 38 g Diabetic Exchanges: 2 Starch, 1 Vegetable, 4 Lean Meat |
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CountryMom05
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BAKED CHICKEN WITH APPLES 2 1/2 to 3 lb. chicken, cut up 1/2 tsp. salt 1/4 tsp. pepper 1 chicken bouillon cube 1/2 c. boiling water 1/2 c. apple juice 2 c. sliced fresh green beans, French style 1 c. diced peeled apples 1 tbsp. flour 1 tsp. ground cinnamon 1 oz. bread Sprinkle both sides of chicken with salt and pepper. Place chicken on a rack in a shallow open roasting pan. Bake in hot oven (450 degrees) until browned, about 20 minutes. Reduce oven temperature to 350 degrees. Remove chicken and rack; pour off any fat from pan. Return chicken to pan. Dissolve bouillon in boiling water. Pour over chicken along with apple juice. Stir in green beans. Cover and bake 25 minutes. Stir in apple. Cover and bake 10 minutes longer. Meanwhile, in small saucepan mix flour with cinnamon. Blend with 1 tablespoon of cold water. Stir in hot pan liquid. Cook and stir until mixture boils and thickens slightly. Serve with chicken and vegetables. |
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CountryMom05
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DELICIOUS SALMON 6 oz. salmon 1 tbsp. chopped green pepper 1/4 tsp. onion flakes 1/4 tsp. horseradish 1 to 2 tbsp. diet French dressing 3 oz. Swiss cheese 6 slices tomatoes Mix first 5 ingredients well and divide into thirds. Spread on 3 slices of toast. Add 1 ounce cheese and two slices of tomato. Place under broiler until cheese bubbles. |
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CountryMom05
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HOT OPEN FACED BEEF SANDWICH 1 tbsp. bouillon liquid 1 lb. lean ground beef 1 c. chopped green pepper 1 c. chopped onion 1 c. diet catsup 2 tbsp. prepared mustard Artificial sweetener to equal 1 tsp. sugar 1 tbsp. vinegar Toasted bread Brown beef in bouillon. Meanwhile, prepare the vegetable mixture. Combine remaining ingredients. May prepare ahead to allow seasonings to blend. Add vegetable mixture to beef. Turn heat on low and simmer covered for 30 minutes. Toast bread and spoon mixture over. |
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CountryMom05
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PINEAPPLE PORK CHOPS 6 pork chops 6 pineapple rings (canned in own juice) 1/2 c. pineapple juice 1/4 tbsp. brown sugar substitute 1/4 tsp. cinnamon Dash of rosemary leaves 1 c. celery, cut into strips 1 green pepper, cut into strips Trim all fat from chops. Brown meat on both sides in Pam-sprayed skillet. Remove chops. Clean pan of all fat. In skillet, mix pineapple juice and sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with salt and pepper. Add celery and cover. Simmer about 30 minutes. Add green pepper strips. Place pineapple rings on each chop. Cover and cook about 10 minutes longer. Arrange chops on serving platter. Place pineapple and pepper strips on top. Spoon juice over. Garnish with parsley. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SHEPHERD'S PIE 6 oz. cooked roast beef, cubed Butter, salt & Pepper 1 tbsp. dehydrated onion 2 beef bouillon cubes 3 to 4 oz. mashed cauliflower Dissolve bouillon in enough water to make a gravy. Put all in a small baking dish, cover with cauliflower. Bake at 350 degrees. Bake until thoroughly heated and cauliflower is browned. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SOUTHERN FISH SALAD 1/2 c. sliced med. onion 1/2 c. diet mayonnaise 1 tsp. salt 1/4 tsp. pepper 2 lbs. fillet of sole or flounder, cooked, chunked, and chilled 1 1/2 c. orange sections Combine all ingredients except fish and orange. Mix well. Add fish and orange, toss lightly. Serve on lettuce leaves. Garnish with tomato wedges and radish roses if desired. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ VEAL STEW--PENDOUS 2 lb. veal, cut into cubes 12 oz. tomato juice 1 pkg. frozen peas 1 pkg. French style green beans 1 pkg. zucchini slices 1 tbsp. minced onions 1 tbsp. granulated brown sugar (twin) Garlic powder, salt and pepper to taste 1/2 tsp. cinnamon Brown veal in Pam sprayed pan. Combine with tomato juice, onion, salt, and pepper. Simmer until meat is tender or pressure cook about 10 minutes. Add frozen vegetables, and simmer until vegetables are done. Add garlic powder, brown sugar substitute, and cinnamon. Serves 6. |
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CountryMom05
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COCKTAIL MEATBALLS 2 lbs. hamburger 1 med. onion, chopped 1 c. cracker crumbs 1/2 c. skim milk 2 eggs Dash of garlic powder Salt and pepper to taste SAUCE: 1 1/2 c. ketchup 1/3 c. vinegar 1/4 c. yellow mustard Brown sugar substitute equivalent to 3/4 c. brown sugar Mix ingredients together. Roll into walnut size balls and place in 9 x 13 inch baking dish. You should be able to place 6 balls width wise in baking dish and 10 balls lengthwise. Sauce: Mix in glass measuring cup. Pour over meatballs and bake in 350 degree oven for 1 hour. Yield: 60 meatballs. |
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CountryMom05
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APPLE CRANBERRY CAKE DIABETEC Prep Time: 15 MinutesCook Time: 50 Minutes Serves: 10 Submitted by: Maker of SPLENDA® Sweetener Products "This simple cake shows off the delicious combination of apples and cranberries to good effect." Ingredients 5 eggs, whites and yolks separated 1 cup unsalted butter 1/2 cup reduced fat sour cream 1 cup SPLENDA® Sugar Blend 1 tablespoon lemon juice 1 tablespoon lemon zest 2 cups flour 1 tablespoon baking powder 1/2 cup cranberries, fresh or frozen 2 cups thinly sliced, peeled cooking apples Directions Preheat oven to 350 degrees F. Whisk the softened butter, SPLENDA® Sugar Blend, and sour cream in a dough mixer, Add one egg yolk at a time, slowly, followed by the lemon zest and juice. Beat the egg whites in a separate bowl till they reach the soft peek stage. Sift flour with the baking powder. Fold the egg whites gently into the egg mixer. Sift the flour on top of it and fold again, adding cranberries. Pour the cake mixture in a greased 9 inch cake mold. Layer the apple slices on top in a circle. Push the apples slightly into the batter. Bake for 50-60 minutes or until cake tester comes out moist but clean. Note Serving Size: 1 slice (1/10 of |
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CountryMom05
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SLOW-COOKED SICILIAN POT ROAST Yield: 8 servings Source: "The Complete Diabetes Prevention Plan" INGREDIENTS - 2-1/2 pound well-trimmed top round roast or flat half brisket - 1/2 teaspoon coarsely ground black pepper - 2 cups sliced fresh mushrooms - 1 cup chopped onions - 1 cup chopped red or green bell peppers or 1 cup roasted bell peppers, drained and chopped - 14-1/2 ounce can diced Italian-style tomatoes, undrained - 6-ounce can tomato paste with roasted garlic or Italian seasonings DIRECTIONS Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper. Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned. Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast. Pour the tomatoes over the meat. Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender. Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining slow cooker mixture and stir to mix well. Slice the roast across the grain and serve hot accompanied by the sauce. Serve with pasta if desired. Nutritional Information Per Serving (1/8 of recipe): Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg Diabetic Exchanges: 3 Lean Meat, 2 Vegetable |
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CountryMom05
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All American Fried Chicken Source Chef Franklin Becker Rating (4) Prep Time 15 minutes Cook Time 10 minutes Difficulty Easy Yields 4 servings Boneless chicken breast coated in pecans and lightly fried. Ingredients 16 oz boneless skinless chicken breasts, butterflied and lightly pounded (4-4 oz. pieces) 1/2 cup chopped pecans, divided, 1/4 cup finely ground and 1/4 cup coarsely ground 1 eggs, beaten 4 egg whites, beaten 2 pinch black pepper, freshly ground, to taste 2 pinch salt, to taste (optional) 2 tbsp safflower oil (oil for frying) Directions 1 Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl. 2 Dip the chicken into the finely chopped nuts and coat. 3 Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly. 4 Fry the chicken on medium heat until golden brown, approximately 4 minutes per side. 5 When removing the chicken, handle with care, and place on a paper towel to drain excess oil. 6 Season with salt (optional) and pepper to taste, and serve. Amount Per Serving Calories 338.3 Total Carbs 2.4g Dietary Fiber 1.4g Sugars 0.9g Total Fat 20.6g Saturated Fat 2.2g Unsaturated Fat 18.4g Potassium 472.7mg Protein 36.3g Sodium 156.5mg Dietary Exchanges 3 1/2 Fat, 4 1/2 Very Lean Meat |
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CountryMom05
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Apple and Thyme Chicken Rating (2) Prep Time 10 minutes Cook Time 15 minutes Difficulty Easy Yields 4 servings Very flavorful chicken recipe. A quick, easy, and delicious chicken dish. Ingredients 4 boneless skinless chicken breasts 1 Cooking Spray, canola, with butter flavor, 1/3 sec spray 1 pinch salt and pepper (to taste) 1 cup Apples, fresh, sliced, USDA Commodity Commodity (Granny Smith or any tart green apple) 1 medium shallots, minced 1 tbsp fresh thyme (or 1 tsp dried thyme) 1/4 cup balsamic vinegar 1 pinch fresh thyme, sprigs (for garnish) Directions 1 Preheat oven to 375°F (190° C). 2 Rinse chicken breasts and pat dry with paper towels. 3 Spray a baking dish lightly with cooking spray. 4 Sprinkle chicken breasts with salt (if using) and pepper. Place in a single layer in the prepared baking dish. 5 Arrange thin apple slices over and around chicken breasts. 6 Sprinkle with shallot and thyme leaves; pour on the balsamic vinegar. 7 Bake for 15 to 20 minutes, until chicken is dense throughout (cut to test). 8 Arrange cooked breasts on a platter with spoon apples and cooking juices on top. If desired, garnish with thyme sprigs. Serve at once. Nutrition Facts Makes 4 servings Amount Per Serving Calories 152.8 Total Carbs 7g Dietary Fiber 0.8g Sugars 5.2g Total Fat 1.5g Saturated Fat 0.4g Unsaturated Fat 1.1g Potassium 345.6mg Protein 26.5g Sodium 83.7mg Dietary Exchanges 3 1/2 Very Lean Meat |
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CountryMom05
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~Baked Cajun Chicken~ Servings: 4 Ingredients 1-1/2 to 2 pounds split chicken breasts 1/2 dried thyme, crushed Nonstick spray coating 1/4 teaspoon garlic salt 2 tablespoons nonfat milk 1/8 teaspoon ground white pepper 2 tablespoons onion powder 1/8 teaspoon crushed red pepper 1/8 teaspoon ground black pepper Directions Rinse chicken, pat dry. Cut off skin and discard. Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray. Arrange the chicken in the dish; meat side up. Brush lightly with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a 375 degree oven for 45 minutes, or until the chicken is cooked through. Nutritional Information (Per Serving) Calories: 166 Protein: 25 g Fat: 6 g Carbohydrates: 0 g Exchanges: 3 Lean Meat Source: Better Homes & Gardens Last edited on Tue Oct 27th, 2009 12:37 pm by CountryMom05 |
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CountryMom05
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Fanny's Chicken and Rice Yield: 6 Servings Ingredients 3/4 cup uncooked brown rice 6 skinless chicken breasts, or 6 skinless chicken thighs and drumsticks (about 2 pounds) 1 cup chopped onion 3/4 cup chopped green bell pepper 2 cloves garlic, minced 1 tablespoon canola or corn oil 2 teaspoons curry powder 1-1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme 3/4 teaspoon salt 1 (14-15 ounce) can diced tomatoes, with juice 1 tablespoon chopped fresh parsley 2 tablespoons dried currants 2 tablespoons slivered almonds Directions Preheat the oven to 425 degrees F. Prepare a shallow baking pan with non-stick pan spray. Add the rice to 3 cups boiling water in a medium saucepan; cover and simmer 50 to 60 minutes. While the rice is cooking, put the chicken in the prepared pan. Bake, uncovered, 20 minutes. While the chicken is cooking, saute the onion, pepper, and garlic in the oil in a large skillet for 5 minutes, until tender; add the curry powder, thyme, and salt and blend thoroughly. Add the tomatoes with their liquid, and the parsley; heat to a simmer. Pour the sauce over the chicken and sprinkle with the currants. Cover and bake at 350 degrees F. for 25 minutes. While the chicken is cooking, toast the almonds in a small skillet over medium heat for 3 minutes, or until lightly browned and fragrant. To serve, arrange the chicken parts next to 1/2 cup rice on individual plates. Divide the sauce over the rice. Sprinkle the almonds over the chicken. Nutritional Information (Per Serving) Calories: 304 Protein: 30 g Sodium: 469 mg Cholesterol: 73 mg Fat: 8 g Dietary Fiber: 3 g Sugars: 7 g Carbohydrates: 28 g Exchanges: 1-1/2 Starch/Bread, 1 Vegetable, 4 Very Lean Meat, 1/2 Fat Source: The New Family Cookbook for People with Diabetes |
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CountryMom05
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TURKEY STROGANOFF Yield: 4 Servings Source: "Light and Easy Diabetes Cuisine" by Betty Marks INGREDIENTS - 1 pound ground lean turkey - 1 teaspoon vegetable oil - 1 small onion, chopped - 2 garlic cloves, minced - 1/2 pound fresh mushrooms, sliced - 2 tablespoons arrowroot - 3/4 cup Chicken Broth - 3/4 cup white wine - Pinch red (cayenne) pepper - 1 teaspoon poppy seeds - 1 cup plain low-fat yogurt DIRECTIONS In a large non-stick skillet, brown the turkey, about 10 minutes. Drain, remove from pan and keep warm. Heat oil in skillet and cook onion and garlic until softened. Add mushrooms and cook until soft. Stir in arrowroot, broth, and wine and bring to a simmer. Stir until sauce thickens. Add salt, pepper and poppy seeds. Return turkey to skillet and simmer, stirring, about 5 minutes. Remove from heat; stir in yogurt. Nutritional Information Per Serving (1/4 of recipe): Calories: 320, Fat: 17 g, Cholesterol: 65 mg, Carbohydrate: 12 g, Protein: 24 g, Sodium: 241 mg Diabetic Exchanges: 3 Meat, 2 Vegetable |
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CountryMom05
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BAKED CATFISH Yield: 4 servings Source: The New Family Cookbook for People with Diabetes INGREDIENTS - 4 catfish or ocean perch fillets (1-lb total), thawed if frozen - 2 slices white bread, crumbled, or 1 cup fresh bread crumbs - 2 tablespoons grated Romano or Parmesan cheese - 2 teaspoons chopped fresh basil or oregano, or 1 teaspoon dried basil or oregano - 1/2 teaspoon salt - 1/4 teaspoon freshly ground pepper - 1 large egg, beaten, or 1/4 cup egg substitute - 1/4 cup low-fat (1 percent) buttermilk DIRECTIONS Preheat the oven to 400 degrees F. Prepare a baking pan with non-stick pan spray. In a pie pan or shallow dish, mix the bread crumbs, cheese, basil or oregano, salt, and pepper. Set aside. In another pie pan or dish, combine the egg and buttermilk. Dip each fish fillet first in the milk mixture, then in the crumb mixture to coat both sides with crumbs. Arrange the fillets in 1 layer in the baking pan. Bake 15 to 20 minutes, until the fish flakes easily with a fork. Nutritional Information Per Serving (about 3-1/2 ounces fish): Calories: 225, Fat; 11 g, Cholesterol: 121 mg, Sodium: 518 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 23 g Diabetic Exchanges: 1/2 Starch, 3 Lean Meat, 1/2 Fat |
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CountryMom05
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CRAB CAKES Yield: 8 servings Source: "Forbidden Foods Diabetic Cooking" INGREDIENTS - 1 pound snow or lump crab meat - 2 slices white bread, made into crumbs - 2 eggs, slightly beaten - 1/2 red bell pepper, finely chopped - 2 tablespoons all-purpose flour - 2 tablespoon minced fresh parsley - 2 tablespoons fresh lemon juice - 1 tablespoon fat-free mayonnaise - 1 teaspoon Old Bay Seasoning - 1/2 teaspoon dried thyme - 1/2 teaspoon cayenne pepper - 2 teaspoons olive oil DIRECTIONS Pick through the crab meat to remove any shells. In a medium bowl, combine the crab, bread crumbs, eggs, pepper, flour, parsley, lemon juice, mayonnaise, Old Bay Seasoning, thyme, and cayenne pepper until blended. Shape the mixture into 8 round cakes. In a medium skillet, heat the oil. Add the cakes and brown on each side, about 1-2 minutes. Continue cooking, covered, over medium-low heat, turning occasionally until fully cooked, about 4-5 minutes on each side. Nutritional Information Per Serving (1 cake): Calories: 106, Fat: 3 g, Cholesterol: 87 mg, Sodium: 313 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 12 g Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat |
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CountryMom05
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TURKEY CUTLETS WITH CIDER-DIJON SAUCE Yield: 4 servings Source: "The Eating Well Diabetes Cookbook" INGREDIENTS - 3 tablespoons instant or all-purpose flour - 1/2 teaspoon dried thyme - 1/2 teaspoon dried marjoram - 1/4 teaspoon salt, or to taste - 1/2 teaspoon freshly ground pepper, plus more to taste - Pinch of cayenne pepper - 1 pound turkey cutlets - 3 teaspoons extra-virgin olive oil, divided - 1 large shallot, minced - 1 cup apple cider or unsweetened apple juice - 2 tablespoons Dijon mustard DIRECTIONS Combine flour, thyme, marjoram, salt, pepper and cayenne in a shallow pan. Dredge turkey lightly in the flour mixture, shaking off excess. (Discard any leftover flour.) Heat 1 teaspoon oil in a large skillet over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Saute the remaining turkey in another 1 teaspoon oil; add to the previous batch. Add the remaining 1 teaspoon oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Stir in any accumulated juices from the turkey. Divide turkey among 4 plates and spoon sauce over. Serve immediately. Nutritional Information Per Serving (1/4 of recipe): Calories: 268, Fat: 11 g, Cholesterol: 45 mg, Carbohydrate: 13 g, Protein: 29 g, Fiber: 0 g, Sodium: 350 mg Diabetic Exchanges: 1 Other Carbohydrate, 4 Lean Meat |
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CountryMom05
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Please note---this recipe is not for everyone. There is a little sugar and some honey in it. FRUIT NUGGETS Yield: 36 Nuggets (1 per serving) Source: "1,001 Delicious Recipes for People with Diabetes" INGREDIENTS - 2 cups finely ground low-fat graham crackers - 1/2 cup finely ground gingersnaps or low-fat graham crackers - 1/2 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup dried apples - 1/2 cup dried apricots - 1/2 cup pitted dates - 1/2 cup golden raisins - 1/2 cup orange juice - 2-3 tablespoons honey - 3 tablespoons sugar DIRECTIONS Combine graham cracker and gingersnap crumbs and spices in medium bowl. Finely chop fruit in food processor, using pulse technique, or by hand; add to crumb mixture. Add orange juice and honey to fruit mixture, stirring until mixture holds together. Roll into 36 balls, about 1 inch in diameter. Measure 1 tablespoon sugar into large plastic bag; add 1 dozen nuggets and shake to coat with sugar. Repeat with remaining sugar and nuggets. Store in covered container at room temperature. Nutritional Information Per Serving (1 nugget): Calories: 57, Fat: 0.5 g, Cholesterol: 0 mg, Sodium: 29 mg, Protein: 0.8 g, Carbohydrate: 12.8 g Diabetic Exchanges: 1/2 Fruit, 1/2 Bread |
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CountryMom05
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ORANGE AND ALMOND CAKE Yield: 10 slices; Serving Size: 1 slice Source: "Great Healthy Food - Diabetes" by Azmina Govindji INGREDIENTS - 3/4 cup all-purpose flour - Pinch of salt - 2 teaspoons baking powder - 2 large eggs - 1/2 cup reduced-fat margarine, at room temperature - 1/3 cup plus 2 tablespoons granulated sugar - 1/3 cup ground almonds - 1/2 teaspoon almond extract - 2 teaspoons finely grated orange zest DIRECTIONS Preheat the oven to 350 degrees F. Lightly grease the base of an 8-inch non-stick baking pan and line with parchment paper. Sift the flour, salt and baking powder together. Beat the eggs until they are light and frothy. Beat the margarine and sugar together until smooth and creamy. Add the beaten eggs gradually, beating well between each addition. If the mixture shows any signs of curdling, beat in a little of the flour mixture. Stir in the flour mixture together with the ground almonds, almond extract and orange zest and mix lightly to a thick, fluid (but not runny) consistency, adding a little orange juice or water if necessary. Pour into the prepared pan, smooth the top, and bake in the center of the oven for about 45-50 minutes, or until a skewer comes out clean when inserted into the center. Strip off the parchment paper and leave the cake to cool on a wire rack. Nutritional Information Per Serving (1/10 of recipe): Calories: 122, Protein: 2 g, Fat: 6 g, Carbohydrate: 16 g, Fiber: 0 g, Cholesterol: 32 mg, Sodium: 99 mg Diabetic Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat |
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CountryMom05
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Banana Bran Muffins Exchange:1 carb, 1/2 fat For these muffins, be sure to use only shredded bran cereal, not bran flakes or powdered unprocessed bran. 1 cup mashed banana (about 2 medium bananas) 1 cup unsweetened shredded bran cereal (like All-Bran) 1/4 cup buttermilk 2 large egg whites 2 tbs canola oil 2 tsp molasses 1 tsp vanilla 1 cup all-purpose flour 1/4 cup splenda granular 1 tsp baking powder 1 tsp baking soda 1/2 tsp cream of tartar 1 Preheat oven to 400 F. spray standard 12-cup muffin tin with nonstick cooking spray. 2 In a medium bowl, stir together the first 7 ingredients (banana through vanilla). Set aside for at least 5 minutes to soften bran. 3 In a large bowl, combine flour, splenda, baking soda, baking powder, and cream of tartar. Stir; make a well in the center and add the banana mixture. Using a large spoon or spatula, stir just til dry ingredients are moistened. 4 Spoon batter into prepared muffin tins. 5 Bake for 15 minutes or till center springs back when lightly touched. Cool for 5 minutes before removing to a wore rack. Servings: 12 Nutrition Facts Serving size: 1 serving Percent daily values based on a 1500 calorie diet. Nutrition information provided by the recipe author. Amount Per Serving Calories 110.00 Calories From Fat (23%) 25.83 Calories From Protein (10%) 11.48 Calories From Carbs (66%) 72.70 Calories From Alcohol (0%) 0.00 % Daily Value Total Fat 3.00g 6% Saturated Fat 0.00g 0% Sodium 220.00mg 12% Carbohydrates 19.00g 8% Dietary Fiber 3.00g 16% Net Carbohydrates 16.00g Protein 3.00g 8% |
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CountryMom05
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CORN BREAD APPLESAUCE MUFFINS Yield: 8 servings Source: The New American Heart Association Cookbook INGREDIENTS - Vegetable oil spray - 1/2 cup all-purpose flour - 1/2 cup coarse yellow cornmeal - 1-1/2 teaspoons baking powder - 1/4 teaspoon salt - 1/2 cup fat-free milk - Egg substitute equivalent to 1 egg or 1 egg - 2 tablespoons honey - 2 tablespoons unsweetened applesauce DIRECTIONS Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well. Beat remaining ingredients in a small bowl. Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter. Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean. Nutritional Information Per Serving: Calories: 86, Protein: 3 g, Carbohydrates: 18 g, Fat: 1 g, Cholesterol: 0 g, Sodium: 189 mg, Fiber: 1 g Diabetic Exchanges: 1 Bread/Starch |
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CountryMom05
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TEN LAYERED SALAD Yield: 8 servings Source: 1,001 Delicious Recipes for People with Diabetes INGREDIENTS - 2 cups thinly sliced romaine lettuce - 1 cup thinly sliced red cabbage - 1 medium red, or green, bell pepper, sliced - 1 cup broccoli, or cauliflower, florets - 1 cup sliced mushrooms - 1 cup sliced carrots - 1 cup halved cherry tomatoes - 1/2 cup sliced cucumber - 1/2 cup sliced red onion - Herbed Sour Cream Dressing (ingredients to follow) - Finely chopped parsley leaves, as garnish Herbed Sour Cream Dressing Ingredients - 3/4 cup fat-free mayonnaise - 3/4 cup fat-free sour cream - 2 to 3 cloves garlic, minced - 1/2 teaspoon dried basil leaves - 1/2 teaspoon dried tarragon leaves - 1/4 teaspoon salt - 1/8 teaspoon pepper DIRECTIONS Arrange lettuce in bottom of 1-1/2-quart glass bowl; arrange remaining vegetables in layers over lettuce. Make the dressing by mixing all Herbed Sour Cream Dressing Ingredients in small bowl (makes about 1-1/2 cups). Spread Herbed Sour Cream Dressing over top of salad and sprinkle with parsley. Refrigerate, loosley covered, 8 hours or overnight. Toss before serving. Nutritional Information Per Serving: Calories: 68, Protein: 3.3 g, Carbohydrate: 14.8 g, Fat: 0.4 g, Cholesterol: 0 mg, Sodium: 380 mg Diabetic Exchanges: 1-1/2 Vegetable |
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CountryMom05
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Low-Sugar Fudge 1/2 cup coconut oil 1/2 cup almond butter 1/4 cup butter 1/3 cup carob powder (can use cocoa powder instead, if dietary restrictions allow for it) 1 teaspoon stevia powder (more or less to taste) 1 teaspoon vanilla extract 1. Heat oil, nut butter, and butter over the stove top on LOW until the butter is melted (stiring very frequently). 2. Remove saucepan from stove and stir in carob (or cocoa) powder, stevia powder and vanilla extract. (*Be careful with the stevia, as you can easily add too much!*). 3. Pour into a glass or metal dish and refrigerate until firm. Cut into squares and store in the refrigerator. |
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CountryMom05
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Peach Pudding Pie Crust: 3/4 C. all-purpose flour 1 tsp. baking Soda 1 pkg. sugar-free cook-and-stir vanilla pudding mix 3 Tbsp. light margarine 1 egg *** 1 10 to 14-oz. can sliced peaches (juice-pack) *** Topping: 1 - 8oz pkg.reduced-fat cream cheese 1/2 C. Splenda or other sweetener 3 Tbsp. Peach juice Beat all ingredients for crust 2 minutes on medium speed and pour into a greased 10-inch pie pan or plate. Peaches: Drain and save 3 tablespoons of the juice. Dice Peaches Place over the center of the batter for the crust. Leave 1-inch around the outer edge. Topping: Beat these ingredients on meduium speed until fluffy about 3 minutes. Gently spoon and lightly spread onto the center of the pie. Mix 1 teaspoon ground cinnamon with 2 tablespoons Splenda. Sprinkle all over finished pie before baking (completely cover top crust and all.) Bake at 350 degrees for 35 minutes. Serve warm or cool. Number of Servings: serves 8 to 10 |
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CountryMom05
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Diabetic Fruit Dessert 1 1/2 cups 2% milk 1 pkg vanilla instant sugar-free pudding 1/2 3 oz can frozen orange juice 1/2 cup sour cream 1-2 lb can sliced peaches 1-2 lb can pineapple tidbits 1 can mandarin oranges 3 bananas, sliced Beat milk and pudding together. Add orange juice and sour cream. Drain all fruit and add to bowl. Mix well. Refrigerate for several hours prior to serving. Number of Servings: 8 to 10 |
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CountryMom05
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Sugar-Free Pineapple Upside Down Cake 14 oz. Crushed pineapple 1/4c. pecans 2 Tbs. lemon juice 1 3/4 teas. Equal 1 teas. cornstarch 4Tbs. butter room temp. 3 1/2 teas. Equal 1 egg 1 c. cake flour 1 1/2 teas. baking powder 1/2 teas. baking soda 1/4 teas. cinnamon 1/4 teas. ground nutmeg 1/8 teas. ground ginger 1/3 c. buttermilk Drain pineapple reserving 1/4 c juice. Mix pineapple, pecans, 1 Tbs. lemon juice, 1 3/4 teas. equal, and cornstarch in bottom of 8 in square pan spread evenly. Beat butter and 3 1/2 teas. equal until fluffy beat in egg. Combine flour, baking powder, baking soda, and spices; add to butter mix. Add butter milk and pineapple juice and lemon juice. Spread over pineapple mix. Bake at 350 for 25 min. invert immediately. Notes: If desired add cherries to bottom of pan with pineapple mix. Number of Servings: 8 |
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CountryMom05
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Diabetic Banana Split Dessert 2 C graham cracker crumbs 1 stick margarine 1/3 C Splenda 1 4-serving-size pkg. sugar-free vanilla instant pudding, mixed as directed 5 Bananas 1 20-oz. can of crushed pinapple in unsweetened syrup, drained 1 8-oz. container frozen light whipped dessert topping, thawed 1/2 C. chopped walnuts Melt butter in a 13x9-inch cake pan. Add graham cracker crumbs and Splenda. Mix, pat down into even layer and bake for 5 minutes and a 300 degree oven then cool. Mix pudding according to package directions and spread on cooled grahm cracker crust. Slice bananas and set into pudding end to end. Cover bananas with drained pineapple. Spread Cool Whip on top and sprinkle with walnuts. Notes: My father-in-law is a diabetic and a 1st class dessert eater and loves this. I sometimes change the fruit and/ or the pudding flavor for variety. The whole family loves it. Number of Servings: 12 |
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CountryMom05
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Sweet Potato Casserole 4 medium sweet potatoes 3/4 cup SPLENDA® No Calorie Sweetener, Granulated 1/2 cup milk 2 teaspoons grated orange rind 1/4 cup fresh orange juice 2 teaspoons vanilla extract 1 extra large egg, lightly beaten 1/2 cup all-purpose flour 3 tablespoons butter, melted 1 cup panko crumbs* 1/2 cup finely chopped pecans 2 tablespoons butter, melted 3 tablespoons maple syrup Preheat oven to 375°F (190°C). Lightly grease a 13 x 9-inch baking dish. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350 degrees F. Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish. Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated. Makes 14 servings. * Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods. Nutrients Per Serving: Calories: 190; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 30mg; Sodium: 95mg; Total Carbs: 29g; Dietary Fiber: 3g; Sugars: 10g; Protein: 4g Exchanges Per Serving: 1 1/2 Starches, 1 Fat Source: Splenda |
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CountryMom05
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Peppermint Crush Cookies Cookie 2/3 cup light butter 2 ounces unsweetened chocolate, melted 3/4 cup SPLENDA® Granular 1/4 cup egg substitute 1/4 teaspoon mint extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda Filling 1 (8-ounce) package fat free cream cheese 1 (8-ounce) package reduced fat cream cheese 1 teaspoon vanilla extract 1/3 cup SPLENDA® Granular Garnish 30 hard sugar free peppermint candies, very finely crushed Blend together butter, melted chocolate, and SPLENDA® Granular in a medium sized mixing bowl. Blend well. Add egg substitute and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed (or by hand) until dough is formed. Do Not over mix. Remove dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350°F. Roll out chilled dough on a floured work surface. Roll dough slightly less than 1/4-inch thick (dough puffs slightly while baking). Cut dough into small one- inch circles. Place on lightly oiled cookie sheet. Bake in a preheated 350°F oven 7 to 9 minutes. Blend filling ingredients together. Set aside. Sandwich the cookies with 3/4 teaspoon filling. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies. Roll cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve. Makes 5 1/2 dozen (1 cookie per serving). Nutrients Per Serving: Serving Size one cookie Total Calories 33, Calories from Fat 15, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 45 mg, Total Carbohydrate 4 g, Dietary Fiber 0.23 g, Sugars 0 g, Protein 1 g, Vitamin A 2%, Calcium 2%, Vitamin C 0%, Iron 2%. Dietary Exchanges: Carbohydrate 1 Fat 1. Source: Splenda |
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CountryMom05
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Peanut Butter Chocolate Cookies 1 cup unsalted butter 1 1/3 cups SPLENDA® Granular 2/3 cup packed dark brown sugar 1 teaspoon vanilla extract 2 large eggs 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup creamy peanut butter 2 ounces unsweetened chocolate, finely chopped Preheat oven to 350°F. Place the butter, SPLENDA® Granular, brown sugar, and vanilla in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer, until the mixture is light and creamy (approximately 1 to 1 1/12minutes). Add eggs one at a time, mixing well after each addition. Add flour, baking soda and salt. Mix well. Add peanut butter and stir until well mixed. Add chocolate and mix briefly. Roll cookie dough into 48 balls using approximately 1 tablespoon dough per ball. Place balls on an ungreased cookie pan. Dip a fork in water and press a criss-cross pattern into the top of each cookie. Bake in preheated oven 10 to 15 minutes. Makes 4 dozen cookies. Nutrients Per Serving: Serving Size 1 cookie Total Calories 120, Calories from fat 70, Total fat 8 g, Saturated fat 3.5 g, Cholesterol 20 mg, Sodium 105 mg, Total Carbohydrate 12 g, Sugars 3 g, Dietary Fiber 0 mg, Protein 3 g. Exchanges Per Serving: 1 starch, 1 fat. Source: Splenda |
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CountryMom05
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Peach Cobbler 3 (15-ounce each) cans canned sliced peaches in light syrup, drained* 2 tablespoons cornstarch 1 tablespoon lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup Equal® Spoonful** 1 teaspoon vanilla extract Pastry for single crust 9-inch pie 1 tablespoon Equal® Spoonful*** 1/4 teaspoon ground cinnamon Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 teaspoon cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Stir in 3/4 cup Equal® and vanilla until dissolved. Spoon hot peach mixture into 8-inch square baking pan. Meanwhile, roll pie pastry on floured surface to form a 9-inch square. Place pastry over hot peach mixture. Trim and flute edge. Cut a few slits in top to allow steam to escape. Sprinkle top of pastry with combined 1 tablespoon Equal® and 1/4 teaspoon cinnamon. Bake in preheated 400°F oven 25 to 30 minutes or until pastry is crisp and lightly golden in color. Serve warm or at room temperature. Makes 6 servings. * May substitute 2 (16-ounce each) packages frozen unsweetened sliced peaches, thawed, drained. Increase Equal Spoonful to 1 cup. ** May substitute 18 packetes Equal sweetener *** May substitute 1 1/2 packets Equal sweetener Nutrition Information Per Serving (1/6 of cobbler): calories 221, protein 2 g, carbohydrate 33 g, fat 9 g, cholesterol 7 mg, sodium 231 mg. Food Exchanges: 1 starch, 1 fruit, 2 fat. |
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CountryMom05
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Filled Frankfurters 1 1/2 cups Elbow Macaroni 3/4 cup Evaporated Milk 1 1/4 teaspoons Dry Mustard 1 1/4 teaspoons Salt 1/8 teaspoon Black Pepper 2 1/2 cups Grated Cheddar Cheese 1 1/2 pounds Frankfurters Cook macaroni according to package directions. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and heat until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, place on a baking sheet and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake at 400 degrees F for 15 minutes. Serve hot. Per Serving (excluding unknown items): 650 Calories; 51g Fat (71.6% calories from fat); 29g Protein; 17g Carbohydrate; trace Dietary Fiber; 116mg Cholesterol; 2043mg Sodium. Exchanges: 1/2 Grain(Starch) ; 3 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 1/2 Fat. |
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CountryMom05
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Diabetic Cream Cheese Fudge 16 oz. cream cheese, softened 6 T. cocoa powder 2 T. butter, softened 1/2 c. sugar substitute (aspartame sweetener) 1 t. vanilla 1/2 c. chopped pecans In a small mixing bowl, beat the cream cheese, chocolate, butter, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. Nutritional information: 3 gr protein, 5 gr carbohydrates |
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CountryMom05
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SPEEDY STEAK Yield: 6 servings Serving size: 3-4 ounces meat with 1/2 cup rice 1 tablespoon canola oil 3 cups sliced raw vegetables (try carrots, broccoli, zucchini, and peppers) 2 garlic cloves, minced 1-1/2 pounds boneless, skinless chicken breasts or lean sirloin steak, cooked and sliced into strips 2 tablespoons lite soy sauce 2 tablespoons brown sugar 1 tablespoon dry sherry 3 cups cooked rice 2 tablespoons toasted sesame seeds Heat the oil in a wok over high heat. Add the vegetables and stir-fry for 4 mins. Add the garlic and stir-fry for 2 more mins. Add the chicken or beef and stir-fry 1 min. Combine the soy sauce, sugar and sherry and add to the wok. Cover and steam for 1 min. Serve over hot rice and garnish with sesame seeds. Nutritional Info Per Serving Cals 303, Fat 6g, Chol 69mg, Sod 282 mg, Carb 33g, Dietary Fiber 2 g, Sugars 7 g, Protein 28g Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable |
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CountryMom05
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Island Grilled Bananas From The American Diabetes Association' s Flavorful Seasons Cookbook Prep: 10 min, Cook: 30 min. * 4 small bananas * 2 Tbs. dark rum * 1 tsp. coconut extract * 2 tsp. brown sugar Make a small slit into the skin of each banana. Cut through 1/4 inch of each banana and drizzle in some of the rum, extract, and sugar. Close up the skin with a toothpick. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Grill the bananas in their skins for about 30-35 minutes until the skins are blackened and the bananas are hot. Slit each banana and push the ends in to fluff up. Eat like a baked potato, directly from the skin. Per serving: calories 132, fat 0.6g, 4% calories from fat, cholesterol 0mg, protein 1.2g, carbohydrates 29.5g, fiber 2.8g, sugar 23.8g, sodium 2mg, diet points 2.6. Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.9, Bread: 0.0, Lean meat: 0.0, Fat: 0.3, Sugar: 0.1, Very lean meat protein: 0.0 |
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CountryMom05
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Salmon Hash (Diabetic) Source: American Diabetic Cookbook 1 can red salmon, drained 2 cups chopped peeled potatoes 2 tablespoons margarine, melted 3 scallions, finely chopped 1/8 teaspoon pepper Remove and discard skin and bones from salmon; flake salmon with a fork and set aside. Sauté potatoes in margarine 15 minutes or until tender. Remove from skillet and set aside. Add scallions to skillet and sauté 2 to 3 minutes. Stir in pepper. Add potatoes and salmon. Cook over medium heat, without stirring, until thoroughly heated. |
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CountryMom05
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Sugar-free Chocolate Frosting (Diabetic) 1 envelope Dream Whip 1/2 teaspoon vanilla extract 1/2 cup skim milk 1 (2 ounce) box sugar-free chocolate pudding Blend together skim milk, vanilla extract and Dream Whip (or sugar-free whipped topping mix). Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more skim milk if too thick. |
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CountryMom05
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Moist Sugarless Apple Cookies (Diabetic) 1 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon liquid sweetener 1/2 cup finely chopped peeled apple 1/2 cup raisins 1/2 cup water 1/2 teaspoon salt (optional) 2 eggs 3/4 cup chopped dates In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat; cool. Combine flour, cinnamon, baking soda, and salt, if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by tablespoonsful onto a nonstick baking sheet. Bake at 350 degrees F for 10 to 12 minutes. Yields 2 dozen. Nutritional Analysis: One serving (prepared w/o added salt) equals: 54 calories, 24 mg sodium, 18 mg cholesterol, 18 gm carbohydrate, 1 gm protein, 1 gm fat Enjoy Moist sugarless apple cookies! |
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CountryMom05
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One Pot Dinner (Diabetic) 1 (14 1/2 ounce) can no-salt added stewed tomatoes 1 (16 ounce) can kidney beans, rinsed and drained 1 cup chopped celery 1 low-sodium beef bouillon cube 1 medium onion, chopped 1 teaspoon salt (optional) 1/2 pound lean ground beef 1/2 teaspoon dried basil 1/4 teaspoon pepper 2 cups uncooked no-yolk medium egg noodles 2 teaspoons Worcestershire sauce 3/4 cup chopped green pepper 3/4 cup water In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt, if desired, basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally. Serves 5. Nutritional Analysis: One 1-cup serving (prepared with lean ground beef, no-yolk egg noodles, no salt-added tomatoes, and low-sodium bouillon and without salt) equals: 282 calories, 91 mg sodium, 29 mg cholesterol, 39 gm carbohydrate, 19 gm protein, 5 gm fat Enjoy One pot dinner! |
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CountryMom05
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Moist Sugarless Apple Cookies (Diabetic) 1 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon liquid sweetener 1/2 cup finely chopped peeled apple 1/2 cup raisins 1/2 cup water 1/2 teaspoon salt (optional) 2 eggs 3/4 cup chopped dates In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat; cool. Combine flour, cinnamon, baking soda, and salt, if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by tablespoonsful onto a nonstick baking sheet. Bake at 350 degrees F for 10 to 12 minutes. Yields 2 dozen. Nutritional Analysis: One serving (prepared w/o added salt) equals: 54 calories, 24 mg sodium, 18 mg cholesterol, 18 gm carbohydrate, 1 gm protein, 1 gm fat Enjoy Moist sugarless apple cookies! |
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CountryMom05
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Diabetic Low Fat Tortilla Chips 6 (7-inch) flour tortillas Chili powder Non-stick cooking spray Preheat oven to 350 degrees F. Lightly spray tortillas with nonstick cooking spray; sprinkle with chili powder. Turn tortillas over; repeat. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 8 to 10 minutes until crisp and lightly browned. Yields 48 chips or 12 servings. NOTE: You could practically eliminate the fat content in the tortilla chips by using the new fat free flour tortillas. Calories 60, Fat 1 g, Carb 10 mg, Chol 0 mg, Sodium 90 mg, Fiber 2 g Enjoy Diabetic low fat tortilla chips! |
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CountryMom05
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Sugar-free Confectioners' Sugar Recipe (Diabetic) 1 cup granulated sugar replacement 2 cups cornstarch 2 cups nonfat dry milk powder Combine all ingredients in food processor or blender. Whip until well blended and powdered. Enjoy Sugar-free confectioners' sugar! |
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CountryMom05
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Sesame Chicken Salad (Diabetic) 2 cups chopped roasted chicken without skin 1 (10 ounce) package torn mixed European-style or Italian-blend salad greens 1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise 2 green onions, sliced 1/4 cup sliced radishes Dressing 1/2 cup orange juice 1/4 cup rice vinegar or white vinegar 1/2 teaspoon toasted sesame oil 1/4 teaspoon pepper Garnishes 1 1/2 teaspoons sesame seed, toasted* Finely shredded radish (optional) Orange slices (optional) Combine the chicken, salad greens, baby corn, green onions and radishes in a large salad bowl. For Dressing, combine the orange juice, vinegar, oil, and pepper in a screw-top jar. Cover and shake well. Refrigerate up to 3 days; shake before using. To serve, pour dressing over salad mixture, tossing lightly to coat. Transfer to individual bowls. Sprinkle each serving with sesame seed. Garnish with finely shredded radish and orange slices if desired. Makes 6 servings. * To toast sesame seeds, cook and stir in nonstick skillet over medium heat for about 1 minute or just till lightly golden. Watch closely so they don't burn. Remove from heat and transfer to a bowl to cool completely. Nutrition facts per serving: 154 cal., 7 g total fat (2 g sat. fat., 25 mg calcium, 96 mg sodium, 6 g carb, 2 g fiber, 15 g pro Food exchanges: 1/2 vegetable, 2 meat, 1/2 fat |
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CountryMom05
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Crockpot Shredded Beef Sandwiches (Diabetic) 1 (3 pound) boneless beef roast 1 medium onion, chopped 1/2 teaspoon salt (optional) 1/3 cup vinegar 1/4 teaspoon ground cloves 1/8 teaspoon garlic powder 12 hamburger buns, split 3 bay leaves Cut roast in half; place in a crockpot. Combine next 5 ingredients; pour over roast. Cover and cook on low heat for 10 to 12 hours or until meat is very tender. Discard bay leaves. Remove meat and shred with a fork. Serve on buns. Serves 12. Nutritional Analysis: One 1/2 cup serving (prepared without salt, calculated without bun) equals: 173 calories, 53 mg sodium, 78 mg cholesterol, 2 gm carbohydrate, 26 gm protein, 6 gm fat Enjoy Crockpot shredded beef sandwiches! |
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CountryMom05
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Crispy Chicken (Diabetic) Source: How to Cook for People with Diabetes Servings: 4 1 cup cornflakes 1/4 teaspoon thyme 1/4 teaspoon pepper 1 pound skinless, boneless chicken breast 1 tablespoon margarine, melted Preheat the oven to 400 degrees F. Crush the cornflakes between two sheets of wax paper. Mix the crushed cornflakes with the thyme and pepper. Rinse the chicken thoroughly and pat dry with paper towels. Place the chicken, breast side up, in a 13 x 9 x 2-inch baking pan. Brush the chicken with the melted margarine. Sprinkle the cornflakes on top of the chicken breasts. Cover the baking pan with a lid or a large sheet of foil tucked under the sides of the pan. Bake for 30 minutes. Carefully remove foil, then bake, uncovered, for another 30 minutes. Calories: 202 Protein: 26 g Sodium: 173 mg Cholesterol: 73 mg Fat: 7 g Carbohydrates: 6 g Exchanges: 1/2 Starch, 3 Lean Meat |
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CountryMom05
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Roasted Chicken with Sage Dressing (Diabetic) Source: Taste of Home Magazine - December/January 1994 2 cups unseasoned dry bread cubes 1/2 cup chopped onion 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh sage 1 egg, beaten 3/4 cup chicken broth 1 (3 to 4 pound) roasting chicken Melted butter or margarine (optional) In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close. Place with breast side up on a shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered, at 375 degrees F for 1 3/4 to 2 1/4 hours or until juices run clear. Baste several times with pan juices or butter. Prepare gravy if desired. Diabetic Exchanges: One serving (prepared with egg substitute and low-sodium chicken broth, without butter or margarine, and skin removed after baking) equals 4 lean meat, 2 starch, 1 vegetable 359 calories, 128 mg sodium, 85 mg cholesterol, 26 gm carbohydrate, 42 gm protein, 8 gm fat |
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CountryMom05
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Sugar-free Raisin Bars (Diabetic) 1 cup all-purpose flour 1 cup raisins 1 egg, lightly beaten 1 tablespoon sugar substitute 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 cup water 1/4 cup margarine 1/4 teaspoon nutmeg 1/4 teaspoon vanilla extract 3/4 cup unsweetened applesauce In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned. Nutritional Analysis: One serving equals 92 calories, 97 mg sodium, 13 mg cholesterol, 15 gm carbohydrate, 2 gm protein, 2 gm fat Enjoy Sugar-free raisin bars! |
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CountryMom05
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Pineapple Upside Down Cake (Diabetic) Source: Equal 1 (14 ounce) can unsweetened crushed pineapple in juice, undrained 1/4 cup pecan pieces (optional) 2 tablespoons lemon juice 1 3/4 teaspoons Equal Measure or 6 packages sweetener or 1/4 cup Spoonful* 1 teaspoon cornstarch 4 tablespoons margarine (at room temperature) 3 1/2 teaspoons Equal Measure or 12 packages sweetener or 1/2 cup Spoonful** 1 egg 1 cup cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/3 cup buttermilk Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8-inch square or 9-inch round cake pan; spread mixture evenly in pan. Beat margarine and Equal in medium bowl until fluffy; beat in egg. Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice and remaining 1 tablespoon Equal, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan. Bake in preheated 350 degrees F oven until browned and wooden pick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature. Yields 8 servings. NOTE: If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture. Nutritional information per serving: cals: 156, prot: 3 g, carbos: 22 g, fat: 7 g, choles: 27 mg, sod: 257 mg Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe |
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USNavyVet
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thanks for these!!!! |
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CountryMom05
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DIABETIC FRUIT BARS 1 c. chopped dates 1/2 chopped dried apricots 1/2 c. walnuts 1 1/2 tsp. baking powder 1/2 c. butter 1 1/3 c. rolled oats 1/4 c. oil 2 eggs 1 tsp. vanilla 1 c. flour 1 tsp. cinnamon In saucepan, melt oil and butter, add dates and apricots. Remove from heat and beat in egg and vanilla. Combine dry ingredients and mix with rest of mixture. Bake in 9 x 13 inch pan for 20 minutes at 350 degrees. |
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CountryMom05
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Rice Pudding with Dried Cherries and Vanilla'd Berries INGREDIENTS 3/4 cup quick-cooking brown rice 1 1/2 cups water 1/2 cup dried cherries or cranberries 1 package or 1 ounce sugar-free vanilla pudding mix 1 3/4 cups fat-free/ skim milk 1/8 teaspoon salt 1/2teaspoon cinnamon, grind 1 cup fresh or frozen blueberries, thawed 1tablespoon powdered sugar substitute 1/4teaspoon vanilla COOKING INSTRUCTIONS: 1. In a medium saucepan, mix rice, water and cherries. Adjust heat to medium high. Bring the mixture to a boil. 2. After attaining boiling point, adjust heat to a minimum. Cover the saucepan. Let it simmer for at least 12 minutes or until water is absorbed by rice and the rice is tender. 3. In a medium bowl, combine pudding mix, milk, salt and cinnamon. Whisk the mixture for 2 minutes or until it thickens. Set aside. 4. In a smaller bowl, mix blueberries, sugar and vanilla. Stir well to blend. 5. Add the cooked rice to the pudding mixture, Mix well to combine the flavours. 6. Can be served hot, room temperature or chilled. Best served with blueberry toppings. Can make 8 Servings Dietary Exchanges: 2 Starch 142 calories (3% of calories from fat), 1g Total Fat, less than 1g saturated fat, 3g Protein, 32g Carbohydrate, 1mg Cholesterol, 2g Dietary Fiber, 218mg Sodium |
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CountryMom05
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Curried Turkey and Apple Salad 1 Tbsp. canola oil 1 Tbsp. curry powder 1/4 cup dried onion 2 Tbsp. fresh lemon juice 2 Tbsp. Splenda 1/4 tsp. salt 1/2 cup low fat mayonnaise 2 stalks celery, thinly sliced 1 pound roast turkey breast, cut into 1/2-in. diced 1 medium apple, cut into 1.4-in diced Salad greens 1/3 cups chopped dried apricots, for garnish Heat oil in small saucepan over medium-high heat. Add curry powder and onion. Cook and stir 1 to 2 minutes or until onions are tender. Add lemon juice, Splenda and salt. Simmer over medium heat until sauce begins ti thicken, about 1 minute. Remove from heat and cool. Stir in mayonnaise into cooled sauce, mix well. Toss together celery, turkey and apple in a large bowl. Add dressing and gently toss until evenly coated. Serve turkey mixture mounded on salad greens, garnish with chopped apricots. |
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CountryMom05
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Tuna Toss (Diabetic) 1 bag (1 pound) cauliflowerets or 1 small head cauliflower, separated into flowerets (3 cups) 1 bag (10 ounces) mixed salad greens or 1 small bunch curly endive, romaine or chicory, torn into bite-size pieces 1 cucumber, sliced 2 cans (6 ounces each) tuna, drained 1 jar (2 ounces) diced pimientos, drained (1/4 cup) 1/3 cup Italian dressing 1/4 cup Betty Crocker® Bac~Os® bacon flavor bits or chips Toss all ingredients except dressing and bacon flavor bits in large salad bowl; refrigerate. Just before serving, toss with dressing and bacon flavor bits. 1 Serving: Cals 165 (Cals from Fat 65); Fat 7g (Sat 1g); Chol 20mg; Sod 420mg; Potassium 670mg; Carb 10g (Dietary Fiber 4g); Protein 19g % Daily Value: Vitamin A 38%; Vitamin C 88%; Vitamin D 22%; Calcium 6%; Iron 12%; Folic Acid 30% Diet Exchanges: 2 Lean Meat; 2 Vegetable WW Points = 4 |
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CountryMom05
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Applesauce Brownies Recipe Diabetic 16 big servings, 24 servings if you follow the 1 tsp. Sugar per serving guideline of ADA, or try using part sugar/part artificial sweetener to cut down on calories. The original recipe is almost like cake. Ingredients: = 1/3 cup Vegetable oil 1/2 cup Unsweetened applesauce 1/2 cup Unsweetened cocoa powder 1/2 cup Sugar 1 cup All-purpose flour 1 tsp Baking powder 1/2 tsp Baking soda 2 large Eggs 1 tsp Vanilla extract 1/4 cup Chopped nuts Preparation: = Preheat oven to 375F. Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and Stir into the mixture. Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts. (Still tastes good if you forget.) Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or more squares. 1/16 recipe = 165 calories, 1 starch + 1 fat + 1 fruit exchange 3 grams protein, 27 grams carbohydrate, 7 grams fat, 84 mg sodium 1/24 recipe = 110 calories (1 tsp sugar per serving) 2 grams protein, 18 grams carbohydrate, 5 grams fat, 56 mg sodium |
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CountryMom05
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Basic Brownies Recipe Diabetic Serves 16 Ingredients: = 1/2 tsp baking powder 1/2 tsp salt 3 oz unsweetened chocolate, melted 1/2 cup shortening, softened 2 eggs 2 tbsp granulated sugar replacement 1 1/2 cup flour 1 tsp vanilla extract Preparation: = Combine all ingredients and beat vigorously until well blended. Spread mixture into greased 8-inch square pan. Bake at 350F for 30 to 35 minutes. Cut into 2-in. Squares. MICROWAVE: Cook on medium for 8 to 10 minutes or until puffed and dry on top. Cut into 2-in. Squares. EXCHANGE: = 1 brownie = 1 1/2 bread 1 1/2 fat CALORIES: = 1 brownie = 136 |
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CountryMom05
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Chocolate Nut Brownies Recipe Diabetic Serves 30 Ingredients: = 1 Square unsweetened chocolate --=OR=--- No-melt unsweetened chocolate 1/2 cup Shortening 2 tbsp Sweetener 2 tsp Vanilla 2 Eggs, beaten 1 cup Sifted all-purpose flour 1/2 tsp Baking soda 1/4 cup Chopped nuts Preparation: = Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener (forgot to put in the recipe that it was liquid), vanilla and beaten eggs. Stir until well blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8" cake pan. Bake at 325 for 20 mins; cool. Cut into 30 squares. Exchange: 2 brownies = 1/2 bread and 1 1/2 fat. |
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CountryMom05
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Black'n'White Brownies Recipe Diabetic Serves 32 Ingredients: = 1 cup Cake flour 1 tsp Baking powder 1/4 tsp Salt 1/2 cup Shortening, softened 1/2 cup Granulated sugar replacement 2 Eggs 1 tsp Vanilla extract 1 tbsp Water 1/4 cup Unsweetened coconut, grated 1 tsp Coconut milk 1 oz Baking chocolate, melted Preparation: = These brownies are mailable. Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water. Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the Remaining half, beat in the melted chocolate. Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 min. Cut into 1 x 2 inch bars. 1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories |
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CountryMom05
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Chocolate Peanut Butter Brownies Diabetic Serves 8 Ingredients: = 3/4 cup flour 1 tbsp plus 1 tsp unsweetened cocoa 1 tsp baking powder 1/8 tsp salt 3 eggs 1/4 cup plus peanut butter 1 tsp vanilla extract 1 tbsp vegetable oil 1/4 cup plain lowfat yogurt 12 tsp sugar Preparation: = Preheat oven to 350. In a small bowl, combine flour, cocoa, baking powder and salt. In another bowl, combine remaining ingredients. Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened. Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. Bake 15 minutes. Cool in pan, cut into squares to serve. Per serving: = 7g protein 9g fat 12g carb. 178mg sodium 103mg chol. 182 calories |
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CountryMom05
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Crispy Oatmeal Cookies Recipe Diabetic Serves 36 Ingredients: = 1/3 cup Butter (margarine) 1/3 cup Lightly packed brown sugar 1/4 cup Warm water 1 cup Flour, divided 1/4 cup aside 1 cup Quick rolled oats 1 tsp Cinnamon 1/2 tsp Baking soda Preparation: = My note: these keep fairly well in a covered container, and freeze well. Try ginger instead of cinnamon. Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture. Add the remaining flour gradually to the dough until it is stiff enough to roll. Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces about the same size. This is much easier than trying to use a cookie cutter if you need to know cookies per serving. Place on a lightly greased cookie sheet. Bake at 350F about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container. Makes about 36 cookies. 3 cookies per serving: = 126 calories 1 starch choice 1 fats choice 16 grams carbohydrate 2 grams protein 6 grams fat |
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CountryMom05
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Diabetic Oatmeal Cookies Makes 3 dozen 1 1/2 c. Quick oatmeal 2/3 c. Melted butter 2 eggs, beaten 1 tbsp. Liquid sweetener or 1/3 c. Equal 1 tsp. Vanilla 1 1/2 c. Flour 1/2 tsp. Salt 2 tsp. Baking powder 1/2 c. Crushed pineapple 1/4 c. Raisins Cream butter, eggs, sweetener and vanilla. Add dry ingredients. Add pineapple and raisins. Drop by teaspoon. Bake at 350 degrees 8-10 minutes. |
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CountryMom05
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Diabetic Sugarless Orange Cookies 1/2 c. Soft butter 1 egg 1/2 c. Freshly squeezed orange juice 2 c. Flour 2 tsp. Baking powder 1/2 tsp. Cinnamon 1/2 tsp. Salt 1/2 c. Chopped nuts 1/2 c. Raisins Mix butter, egg and orange juice. Add flour, baking powder, cinnamon, salt, nuts and raisins. Drop by teaspoons onto cookie sheet and bake at 375 degrees for 20 minutes. NOTE: These cookies are especially made for diabetics to eat. Two cookies equal 60 calories. (1/2 fruit exchange and 1/2 fat exchange) |
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CountryMom05
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Diabetic Fresh Apple Cookies 1 3/4 c. Flour 1/2 tsp. Salt 1/2 tsp. Nutmeg 1 tsp. Cinnamon 1 tsp. Baking powder 1/2 c. Butter 2 med. Apples, chopped 1 egg 1 c. All Bran cereal 1 1/2 tsp. Sugar substitute 1/2 c. Nuts, chopped Cream butter well. Add egg, beating well. Stir in sugar substitute. Combine dry ingredients and add. Stir in cereal. Stir in the apples and nuts. Drop by teaspoon on greased sheet. Bake at 375 degrees for 12 to 15 minutes or until done. |
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CountryMom05
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Diabetic Sugarless Cookies 1 c. Flour 1 1/4 tsp. Cinnamon 1 tsp. Soda 1/2 tsp. Salt 1/4 tsp. Nutmeg 1/2 tsp. Cloves 1 tsp. Allspice 1/2 c. Nuts 1 c. Quick oats 1 c. Raisins 1 c. Unsweetened applesauce 1/2 c. Oil 2 eggs 1 tsp. Vanilla Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoonfuls onto cookie sheet. Bake 375 degrees for 12 minutes. Dough will be thin. 2 cookies per serving. Calories per serving = 84 Diabetic exchange = 1 bread, 1 fat |
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CountryMom05
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Cream Cheese Cookies (Diabetic Cookies) 1 cup butter, softened 1 8 oz. Pkg. Cream cheese, softened 2 cups flour Sugar substitute (for baking) 1/4 tsp. Salt Dried fruit Mix first four ingredients. Refrigerate. Roll out on a lightly floured work surface and cut into small circles. Wash and dry fruit (apricots, dates, peaches, or prunes, etc. May be used). Fruits may be soaked in alcohol for 30 minutes to rehydrate and sterilize them. Place one apricot half on top of circle of dough on top. Seal around the edges. Bake at 350°F for 10 minutes or until golden brown. Cookies freeze well. |
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CountryMom05
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Chocolate Dunking Cookies Diabetics Serves: 36 Ingredients: = 1/2 cup Margarine, (1 stick) 1/2 cup Sugar 1/4 cup Brown sugar Dry sugar substitute equal To 1/4 cup sugar 1 tsp Vanilla 1/2 cup Egg whites 2 cup All-purpose flour 1/4 cup Cocoa 1/2 cup Baking soda 1/4 tsp Salt Preparation: = Cream margarine, sugars and sugar substitute together until light and fluffy. Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites. Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture. Mix at medium speed to blend. Cover and refrigerate to 1 to 24 hours. Return dough to room temperature. Roll out on a lightly floured board to form a 12' square. Cut across dough a 4" intervals to give 3 slices which 4" wide and 12" long. Cut each slice in 12 equal portion, 1" by 4". Place dough on cookie sheets that Have sprayed with Pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes, or until cookies are firm. Remove them to a wire rack and cool to room temperature. Variations: = Cinnamon Dunkin' Cookies: Omit Cocoa. Add 1/4 c all-purpose flour and 1 1/2 t cimmamon to the flour and other dry ingredients. Lemon Dunkin' Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour to the flour and other dry ingredients. Food exchanges per serving: = 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 93 FAT: 4g CHO: 13g Na: 33mg PRO: 2g CHO: 0 |
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CountryMom05
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Diabetic Fudge This diabetic fudge recipe is very addicting. Fudge is the one candy/Cookie that I have a huge weakness for. It's so rich that you taste buds literally crave for MORE! Well, I hope you find the same response with this fudge recipe! 2 each Packages (8 oz each) cream cheese, softened 2 each Squares (1 oz each) unsweetened chocolate, melted and cooled 24 each Packets sugar substitute (equivalent to 1/2 c. Sugar) 1 teaspoon Vanilla extract 1/2 cup Chopped pecans 1. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. 2. Pour into and 8" square pan, lined with foil. 3. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. NOTE: The recipe calls for aspertame type sweetner. Diabetic exchanges: = One serving equals 3 fat 147 calories |
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