For those looking for other recipes, the links are on the left hand side of this page.

Thursday, July 31, 2008

Chocolate Chip & Hazelnut Scones

Today I decided to post a scone recipe. I couldn't find a recipe for chocolate chip hazelnut scones, so I took a few scone recipes and came up with this one. It's really good and I took a picture this time too. You could substitute the hazelnuts for another type of nuts if you want to. Did you know that if you don't have buttermilk, you can substitute 1 cup of buttermilk, with 1 tablespoon of lemon juice or vinegar and enough milk to make 1 cup of buttermilk, letting it stand for about 5 minutes, or you can use 1 cup of plain yogurt. I hope you enjoy these as much as we do.


*Chocolate Chip And Hazelnut*

Servings: 8

Scones:
2 Cups flour
1/3 Cup granulated sugar
1 1/4 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
1/2 Cup butter, Softened
1/2 Cup Chocolate Chips, Semi-Sweet or milk chocolate
1/2 Cup Hazelnuts, Chopped
1 Tsp. pure vanilla extract
2/3 Cup buttermilk

Egg mixture for scones:
1 large egg, lightly beaten
1 Tbls. milk

Cinnamon Sugar:
2 Tbls.sugar, granulated
1/4 Tsp ground cinnamon

Preheat oven at 400°F. and place rack in middle of oven. Line a baking sheet with parchment paper. In a bowl, mix together flour, sugar, baking powder, baking soda, and salt. Cut butter into flour mixture with a pastry blender or a fork. The mixture should look like coarse crumbs. Stir in the chocolate chips and nuts. Using a small measuring cup whisk together the buttermilk and vanilla extract Then add to the flour mixture, stir just until the dough comes together. Don't over mix the dough. Place on a lightly floured surface and knead dough gently four or five times, then pat the dough into a circle that is about 7 inches around and about 1½ inches thick. Cut circle into 8 pieces, like you would cut a pie. Place the scones on the baking sheet. Make egg wash with egg and 1 tablespoon milk, brush the tops of scones with this mixture. Mix together the sugar and ground cinnamon. Sprinkle the tops of the scones with a little of the cinnamon sugar. Bake about 15 to 20 minutes or until golden brown and a toothpick inserted in middle comes out clean. Remove from oven. You can broil tops for a minute or two, to melt sugar on the tops of scones, so they have a bit of shine to them.

Per Serving: 331 Cal (41% from Fat, 7% from Protein, 51% from Carb); 6 g Protein; 16 g Tot Fat; 9 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 44 g Carb; 2 g Fiber; 18 g Sugar; 100 mg Calcium; 2 mg Iron; 284 mg Sodium; 59 mg Cholesterol.

Wednesday, July 30, 2008

*Salmon With Fruit Salsa* (Diabetic Recipe)

Today for the diabetics I chose Salmon and Fruit salsa. This is
healthy and good. This is best with Salmon that is not farm raised. This salsa is really good as long as you let it sit in the refrigerator for the length of time specified, longer is even better. Well, enjoy!


*Salmon With Fruit Salsa* (Diabetic Recipe)

Servings: 6

The Salsa:
1 Mango Ripe, Peeled & Chopped
½ Cup Red Bell Peppers, Chopped
½ Cup Sweet Onion, Chopped
4Tbls. Lemon Juice, Freshly Squeezed
3 Tbls. Mint Fresh, Chopped
1 Lg. Jalapeno, Seeded & Chopped
The Salmon:
¼ Cup Lemon Juice
½ Tsp. Cayenne
2 Salmon Fillets, 1 Lb. Each & 1 Inch Thick
1½ Tbls. Olive Oil

The Salsa:
Mix together the mango, bell pepper, onion, lemon juice, mint, and jalapeno in a bowl. Salt and pepper to taste. Cover with plastic and allow to chill for 2 hours so the flavors can blend together.
The Salmon:
Using a large shallow baking dish, Mix the lemon juice and cayenne together. Salt and pepper to taste. Place the salmon in the dish, flipping to coat. Cover and allow to marinate for 1 hour. Remove the fish from marinade. Marinade is no longer needed. In a large non-stick fry pan, heat the olive oil. Cook fillets for 15 minutes, turning once. fish should be turbid. Serve with salsa on the top.

Per Serving: 310 Cal (52% from Fat, 35% from Protein, 13% from Carb); 27 g Protein; 18 g Tot Fat; 3 g Sat Fat; 8 g Mono Fat; 6 g Poly Fat; 10 g Carb; 1 g Fiber; 7 g Sugar; 31 mg Calcium; 1 mg Iron; 81 mg Sodium; 78 mg Cholesterol.

Tuesday, July 29, 2008

*Orange Roughy Primavera*

Today is Orange Roughy Fish. This is a very healthy meal, it has all kinds of good for you ingredients. Even the diabetic can eat this one. I'm not real big on fish, but I still eat it now and again. I take omega 3 supplements because of that. I like to be as healthy as I can. Well back to the meal. there is lemon in it, but if you prefer, you can use lime. That's really good too. Here is the recipe.


*Orange Roughy Primavera*

Servings: 4

For The Fish:
2 Tbls. Butter
4 4 Oz. Orange Roughy Fish Fillets
2½ Tbls. Lemon Juice
1/8 Tsp. Salt
1/8 Tsp. Pepper
For The Primavera:
2 Cloves Garlic, Minced
¼ Cups Olive Oil
1½ Cups Broccoli Florets
1 Cup Cauliflower Florets
¾ Cup Carrots, Sliced
1 Cup Mushrooms, Fresh & Sliced
¾ Cup Celery, Sliced Diagonally
¼ Tsp. Salt
¼ Tsp. Basil leaves
1/3 Cup Parmesan Cheese, Grated

Preheat oven at 450°F. Melt butter in a 13x9-inch
(3 quart) baking dish. Place the fish in the melted butter, turning to coat. dispers fish with lemon juice, salt, and pepper. Bake for 5 minutes. In the mean time, saute' garlic in the olive oil, using a large skillet.Holding back the Parmesan, add the remaining ingredients; Mix to coat with the olive oil. Stir-fry the vegetables for about 2 to 3 minutes. You want them crisp and tender. Spoon hot vegetable over the top of fish evenly, and sprinkle with the Parmesan cheese. Place in oven and bake another 5 minutes or until the fish flakes easily. Serve and enjoy.

Per Serving: 313 Cal (69% from Fat, 20% from Protein, 11% from Carb); 15 g Protein; 22 g Tot Fat; 7 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 8 g Carb; 2 g Fiber; 3 g Sugar; 140 mg Calcium; 1 mg Iron; 481 mg Sodium; 57 mg Cholesterol.

Monday, July 28, 2008

*Chicken Mandarin Salad* (diabetic Recipe)

Today is salad day for diabetics. Although I think just about any salad is good for diabetics, except of course the ones that have tons of sugar, or fat and sodium. This one has mandarins in it. If you dont want chicken you could put 1/4 cup of almond slivers in it. A little crunch is good. The nutrition facts would change too. It's good just the way it is though. Well have a good day.


*Chicken Mandarin Salad* (diabetic Recipe)

Servings: 4

¼ Cup Orange Juice
1½ Tbls. Red Wine Vinegar
2 Tsp. Poppy Seeds
1½ Tsp. Olive Oil
2 Tsp. Dijon Mustard
1/8 Tsp. Black Pepper
4½ Cups Red Leaf Lettuce, Stemmed & Washed
2½ Cups Spinach, Stemmed & Washed
½ Lb. Chicken Breast, Cut ½-Inch Strips
1 10½ Oz. CanMandarin Oranges, Drained

In a small bowl, mix orange juice, red wine vinegar, poppy seeds, olive oil, dijon mustard, and pepper; set to side. In a large bowl, toss together lettuce, spinach, chicken, and mandarins. Pour dressing over salad mixture when ready to eat. enjoy!

Per Serving: 212 Cal (23% from Fat, 45% from Protein, 31% from Carb); 25 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 17 g Carb; 5 g Fiber; 9 g Sugar; 225 mg Calcium; 4 mg Iron; 206 mg Sodium; 52 mg Cholesterol.

Sunday, July 27, 2008

*Broccoli & Cauliflower Salad*

Today I decided on a salad. If you like broccoli and cauliflower, you will like this salad. Very easy to make and tastes pretty good too. Something different from your every day salad. This is good with a Little grated cheese too. I'm a cheese lover, so I put cheese on mine. You can lighten this up with light mayonnaise and light sour cream. I just thought about maybe putting some slivered almonds in too. Well enjoy!


*Broccoli & Cauliflower Salad*

Servings: 10

Note: you make this ahead of time.

4 Cups Broccoli Florets
2 Cups Cauliflower Florets
1 Cup Snow Peas, Tips & strings removed
¾ Cup Celery, Sliced
3 Tbls. Green Onion, Chopped
2 Tbls. Carrot, Grated
1 Cup Mayonnaise
½ Cup Sour Cream
2 Tsp. Sugar
½ Tsp. Garlic Salt
1/8 Tsp. Tabasco

In a large bowl, combine broccoli, cauliflower,snow peas, celery, green onion, and carrot. In a small bowl, mix mayonnaise, sour cream, sugar, garlic salt, and Tabasco; mix well. Cover and refrigerate until ready to serve.

Per Serving: 207 Cal (83% from Fat, 5% from Protein, 12% from Carb); 2 g Protein; 20 g Tot Fat; 4 g Sat Fat; 5 g Mono Fat; 10 g Poly Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 47 mg Calcium; 1 mg Iron; 155 mg Sodium; 13 mg Cholesterol.

Saturday, July 26, 2008

*Spicy Veggie Steak Soup* (Diabetic Recipe)

Today is a soup for the diabetics. It's low carb, low fat, but seems to be a little high in sodium. Its not to bad, I checked my nutrition calculator and discovered it doesn't have information on low sodium beef broth. So I believe that's why it calculated so much sodium. This soup is really tasty. A nice salad will go good with this and maybe some sugar-free jello for desert. Enjoy. I will be looking into getting updates on my nutrition data base.


*Spicy Veggie Steak Soup* (Diabetic Recipe)

Servings: 6

Nonstick Cooking Spray
½ Lb. Boneless Beef Sirloin, Trimmed Of Fat & Thinly Sliced Into Chunks
1 Cup Onion, Chopped
3 Cups Frozen Mixed Vegetables, Your Choice Of mix
2 14.5 Oz. Cans Beef Broth, Fat Free Sodium Free
1½ Cups Water
1 14 Oz. Can Stewed Tomatoes, Undrained And Low-Sodium
1 Cup Celery, Sliced
½ Tsp. Black Pepper
¼ Tsp. Tabasco Sauce
½ Cup Flour

Spray a dutch oven with the cooking spray.Heat the dutch oven over medium-high heat until its hot. Add the beef and onion, Stir and cook until browned about 5 minutes. Add vegetables, beef broth, can tomatoes with its juices, celery, black pepper, and Tabasco. Bring to a boil.Mix water and flour together with a whisk until smooth; add to the beef and vegetable mixture and whisk constantly; bringing back to a boil. Reduce temperature to low. Cover with lid and simmer for about 40 minutes, stirring occasionally. Serve and enjoy.

Per Serving: 245 Cal (19% from Fat, 32% from Protein, 49% from Carb); 20 g Protein; 5 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 30 g Carb; 6 g Fiber; 5 g Sugar; 61 mg Calcium; 4 mg Iron; 705 mg Sodium; 25 mg Cholesterol.

Friday, July 25, 2008

*Sausage & Bean Soup*

Hello again. Today is soup day. I thought I would get some soup on the menu. It's Delicious and nutritious. A good lunch or a dinner that can be accompanied with a nice salad, crackers, or a dinner roll too. I'll be trying to post a variety of recipes in the next few days. Enjoy the recipe.


*Sausage & Bean Soup*

Servings: 6

3 Slices Bacon
1/3 Cup Onion, Chopped
1 Cup Carrots, Sliced
1 Cup Hash Browns
¼ Cup Cilantro, Or Parsley Chopped Fresh
¾ Tsp. Marjoram Leaves
1/8 Tsp. Black Pepper
2 Cups Water
1½ Cups Kielbasa Sausage, Thinly Sliced
16 Oz. Frozen Cut Green Beans. Thawed & Drained, Or fresh
1 16 Oz. Can White Beans, Don't Drain Them

In a large fry pan, cook the bacon until crisp; drain, holding back 1 tablespoon of the drippings. Crumble the bacon and set aside. Saute onions in the bacon grease you held back. Add the next 6 ingredients and bring to a boil. Reduce the heat;cover and simmer for 20 minutes or until the vegetables are tender. Add remaining ingredients, including the crumbled bacon. Cook until heated thoroughly. Serve hot and allow to cool about 5 minutes before eating.

Per Serving: 510 Cal (29% from Fat, 22% from Protein, 50% from Carb); 28 g Protein; 16 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 2 g Poly Fat; 64 g Carb; 16 g Fiber; 5 g Sugar; 214 mg Calcium; 10 mg Iron; 463 mg Sodium; 31 mg Cholesterol.

Thursday, July 24, 2008

*Multi-Grain Bread* (Diabetic Recipe)

Today's diabetic recipe is a multi-grain bread. Very healthy ingredients. One thing I have discovered is that you can take a bread recipe and make dinner rolls out of it, just bake them for 20 to 25 minutes instead of the length of time called for in the bread recipe. Well, enjoy the bread. Until tomorrow.


*Multi-Grain Bread* (Diabetic Recipe)
Servings: 16
Makes 1 Loaf

1¼ Cups all-purpose flour
½ Cup Multi-Grain Oat Meal Cereal
1 Tbls. Active Dry Yeast
2/3 Cup Water
½ Cup Applesauce
2 Tbls. Molasses, or honey
½ Tsp. Salt
1 Lg. Egg
1¾ Cups Whole Wheat Flour
½ Cup Sunflower Seeds

In a bowl, mix together ¾ cup flour, cereal, and yeast; Set aside. In a saucepan mix water, applesauce, honey, and salt; heat until 120°F. to 130°F. Add wet mixture and the egg to dry mixture. Using an electric mixer, beat on low speed for about 30 seconds, scraping the sides of bowl frequently. Continue beating at high speed for about 3 minutes. Stir in the whole wheat flour and sunflower seeds. Gradually add as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Kneed in enough of the remaining flour until dough is smooth and elastic (8 to 10 minutes). Shape into a ball. Lightly grease a large bowl and place the dough in it, turning once to grease the top of dough. Cover and let rise in a warm place until doubled in size ( 1 to 1½ hours). Punch the dough down.Turn out onto a lightly floured surface; cover and allow to rest for 10 minutes. Lightly grease or coat with cooking spray, an 8x4 inch bread pan. Mold dough into a loaf and place into bread pan. Cover and let rise in a warm place until double in size, about 30 to 45 minutes. Preheat oven at 375°F. Bake for 35 to 40 minutes or until the bread sounds hollow when tapped on. If bread browns to quickly, cover loosely with foil at the last 10 minutes of baking. Remove bread from pan immediately and cool on a wire rack.

Per Serving: 130 Cal (18% from Fat, 13% from Protein, 70% from Carb); 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 23 g Carb; 3 g Fiber; 2 g Sugar; 16 mg Calcium; 1 mg Iron; 79 mg Sodium; 13 mg Cholesterol.

Wednesday, July 23, 2008

*Multi-Grain Dinner Rolls*

Hello, how is every one today? I decided to post a healthy dinner roll recipe today. You don't have to Waite for an occasion to have dinner rolls. If you love to bake and cook, these are great for any time. You can make them ahead of time and freeze them until you are ready to eat them. enjoy!


*Multi-Grain Dinner Rolls*

Serves: 16 rolls

1 3/4 to 2¾ Cups All- Purpose Flour
1/3 Cups Multi-Grain Oats Cereal
1/3 Cup Sugar
½ Tsp.. Salt
3 Tsp. Yeast
1 Cup Milk
¾ Cup Whole Wheat Flour
For The Top:
1 Egg White
1 Tbls. Water
2 Tbls. Multi-Grain Oats cereal

Grease a square 9 inch pan. In a large bowl combine 1 cup flour, 1/3 cup multi-grain oats cereal, sugar, and yeast; mix well. Using a small saucepan, heat milk and margarine until warm (120°F. to 130°F.). Add milk mixture and egg to flour mixture. Blend until moistened at a low speed; beat with mixer at medium speed for 2 minutes. Using a wooden spoon, stir in whole wheat flour and another ½ cup to 1¼ cups of all-purpose flour until the dough pulls completely away from sides of bowl. On a floured surface, Kneed in as much of the remaining flour as needed until dough is smooth and elastic, about 5 minutes. Using a large greased bowl, place the dough in it and turning it once to moisten the top. Cover with a dry clean towel. Allow to rise in a warm place until doubled in size, about 1 to 1½ hours. Punch dough down and divide dough into 16 equal pieces; shape into balls. Line each ball into prepared pan. Cover and allow to rise in a warm place, about 35 to 40 minutes.
Preheat oven at 375°F. Using a small bowl, whip egg white and water together, slightly. Brush over rolls very carefully and sprinkle with 2 tablespoons multi-grain oats. Bake for 20 to 25 minutes or until a golden brown. Remove from pan immediately and serve.


Per serving:129 Cal (4% from Fat, 13% from Protein, 83% from Carb); 4 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 27 g Carb; 2 g Fiber; 6 g Sugar; 25 mg Calcium; 0 mg Iron; 87 mg Sodium; 1 mg Cholesterol.

Tuesday, July 22, 2008

*Fruit Smoothie* (Diabetic Recipe)

Today's diabetic recipe is a fruit smoothie. Did you know that the original milk shake was make the same way as a smoothie is made today. I thought that was an interesting thing to know. This smoothie is rather good. You could experiment and try different fruit in this. They are filled with a lot of nutrients too.Well enjoy, until tomorrow.


*Fruit Smoothie* (Diabetic Recipe)

Servings: 6
Makes 6, 5 oz. servings.

2 Small Bananas, Sliced & Frozen
1 Cup Orange Juice, Cold
1 Cup Plain Yogurt, Fat-Free
1 Cup Unsweetened Blackberries, Fresh Or Frozen
8 Ice Cubes

Combine the first 4 ingredients in a blender. Cover and blend until pureed. While the blender is running, add ice through the feed tube, one at a time, until you get a nice slushy thickness. Enjoy!

Per Serving: 105 Cal (6% from Fat, 9% from Protein, 84% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 23 g Carb; 5 g Fiber; 10 g Sugar; 68 mg Calcium; 0 mg Iron; 23 mg Sodium; 2 mg Cholesterol.

Monday, July 21, 2008

*Peach Espresso Milk Shake*

Here is something to enjoy and cool off with. This milk shake is my creation. I wasn't sure if the espresso and peaches would taste good together, but happily they do. The amounts in this recipe are a close guess. I don't measure when I make this. Experiment a little, until you get it the way you like it. I make mine sugar free, You can make it with all the sugar you want. I also add a couple spoons of splenda along with the rest of it. You can add sugar. Enjoy!

*Peach Espresso Milk Shake*

Servings: 1

Note:
Even though this recipe is sugar-free, you can use regular sugar type ingredients.

½ Cup Unsweetened Peaches, About 6 Slices Frozen
¾ Cup Sugar-Free Vanilla Ice Cream
¼ Cup Espresso Or Coffee, Brewed fresh & Strong
3 Ice Cubes

Place in a blender, peaches, ice cream, and espresso; blend until a pured. Add ice through the top one at a time. Blend until you get the texture you want. If its to thick , add a touch of milk at a time and if its to thin add more ice cubes. Enjoy!

Per Serving: 184 Cal (33% from Fat, 11% from Protein, 56% from Carb); 5 g Protein; 7 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 27 g JCarb; 3 g Fiber; 16 g Sugar; 197 mg Calcium; 0 mg Iron; 87 mg Sodium; 17 mg Cholesterol.

Sunday, July 20, 2008

*Crunchie Mustard London Broil* (Diabrtic Recipe)

I Decided on Crunchie Mustard London Broil for diabetics today because this is actually pretty good and it makes a really good meal. The bread crumbs give it a perfect crunch to it and the spices blend together really well. You can have red potatoes and a nice salad with it. Well enjoy!

*Crunchie Mustard London Broil* (Diabetic Recipe)

Servings: 4

1 Cup Panko, Japanies Bread Crumbs
1½ Tsp. Thyme, Ground
1 Lb. Top-Round London Broil, Trimmed Of Fat
2 Tbls. Dijon Mustard
1½ Tbls Garlic, Crushed & Minced
Olive Oil Flavored Cooking Spray
Salt And Pepper, To Taste

Position oven rack on top. Preheat oven at 450°F.
Fit roasting pan with a wire rack. Using a plate; mix bread cumbs and thyme. Sprinkle salt and pepper on london broil to taste. Mix mustard and garlic in a small bowl. Cover london broil with mustard mixture; then coat with mixture. Press crumb mixture so it sticks. Transfer meat to rack and coat the top and sides with the cooking spray. Roast for 17 minutes for a medium doneness or until a golden color or your desired. doneness is reached. If outer coating begins to brown to quickly, cover loosely with tin foil. Slice thin strips and serve.

Per Serving: 441 Cal (52% from Fat, 29% from Protein, 20% from Carb); 31 g Protein; 24 g Tot Fat; 9 g Sat Fat; 11 g Mono Fat; 1 g Poly Fat; 21 g Carb; 1 g Fiber; 2 g Sugar; 70 mg Calcium; 5 mg Iron; 230 mg Sodium; 78 Jmg Cholesterol.

Saturday, July 19, 2008

*spiced Honey Glazed Beef Brisket*

I decided on beef brisket today. This is something we don,t have vary often, because I make it for special dinners. It's very good and nice to have for those special ocaisions. You can make the brisket the day before so there isnt so much work the day of serving. We have it with Coleslaw, Stuffed Potatoes, and Ginger Glazed Carrots. For dessert I let my grandaughter pick what grandma makes, she gets to help.Well enjoy! If anyone wants to share a recipe, please do. I'll post your name with it too.

*spiced Honey Glazed Beef Brisket*

Servings: 6

Note:
The brisket may be cooked a day ahead of time, then glazed and heated the following day. Be sure to remove the bay leaf before serving. Its for flavor.

BRISKET:
3 Lb. Beef Brisket, or 4 lb.
1 Bay Leaf
1/8 Tsp. Salt
1 Tsp. Peppercorns

GLAZE:
¼ Cup Barbecue Sauce
¼ Cup Soy Sauce
2 Tbls. Honey

BRISKET:
Using a large sauce pan, cover the brisket with water. Add bay leaf, salt, and peppercorns. Cover; simmer for 3 to 3 1/2 hours or until tender. Drain.

GLAZE:
Preheat oven at 350°F.
Using a small bowl, mix barbecue sauce, soy sauce, and honey; Mix well. Place the cooked brisket in a shallow baking pan; spread glaze all over brisket. Bake for 35 to 40 minutes, occasionally basting with the pan juices. Serve.

Per Serving: 757 Cal (73% from Fat, 21% from Protein, 6% from Carb); 39 g Protein; 60 g Tot Fat; 24 g Sat Fat; 27 g Mono Fat; 2 g Poly Fat; 12 g Carb; 0 g Fiber; 10 g Sugar; 20 mg Calcium; 4 mg Iron; 903 mg Sodium; 166 mg Cholesterol.

Friday, July 18, 2008

*Brownies* (Diabetic Recipe)

Today I chose to post a brownie recipe for diabetics. These are very good and are good with diabetic fruit sauces and a dab of low-fat or sugar free whipped topping, or just alone. until tomorrow.


*Brownies* (Diabetic Recipe)

Servings: 12

½ Cup Cake Flour
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt
1 Lg. Egg
2 Lg. Egg Whites
1/2 Cup Splenda Sugar Blend
½ Cups Canola Oil
1½ Tsp. Pure Vanilla Extract
3 Tbls. Pecans

Preheat oven at 350°F.
lightly coat a 8" x 8" baking pan with non stick cooking spray. Sift together flour, cocoa, baking powder, and salt in a medium bowl. Using a large bowl, beat egg, and egg whites until foamy. Beat in sugar blend, oil, and vanilla extract until smooth. Slowly add in flour mixture until blended. In prepared pan, pour in mixture and sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in the middle of comes out with moist crumbs. Cool in pan on a rack. Cut into 12 squares.


Per Serving: 166 Cal (76% from Fat, 3% from Protein, 21% from Carb); 2 g Protein; 22 g Tot Fat; 5 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 14 g Carb; 1 g Fiber; 8 g Sugar; 8 mg Calcium; 1 mg Iron; 435 mg Sodium; 67 mg Cholesterol.

Thursday, July 17, 2008

*Fudge Brownies With Caramel*

Hi, I decided on a brownie recipe today.These take a little more work than most brownie recipes, but they are really good. That little extra work is well worth it. Chocolate and caramel, YUMMY! You could add less sugar and I think they would still be sweet enough, and less calories too. Here you go.Enjoy.

*Fudge Brownies With Caramel*

Servings: 12

8 Tbls. butter, cut into Small Chunks
4 Oz. Semis-sweet chocolate Chips
1 Cup flour
1/2 Tsp baking powder
¼ Tsp salt
2 eggs
1 Cup sugar
2 Tsp vanilla extract
14 Caramel Pieces

Preheat the oven at 325°F.
Line a baking pan with parchment paper, with paper extending over edges of pan. Lightly coat paper with non-stick cooking spray. Using a double boiler, with water just beginning to simmer, warm the butter and chocolate, stirring constantly, until the mixture is smooth; remove from heat; set aside, cool slightly. In small bowl, combine flour, baking powder and salt; set aside. Using a large bowl beat eggs and sugar until fluffy, about 1 minute. Add vanilla and mix until combined; add chocolate mixture and stir just until blended; add flour mixture and mix just till blended, (batter should be smooth). With a spatula, fold in caramel pieces. Spread batter evenly in prepared pan. Bake in preheated oven until a toothpick inserted comes out clean,for about 35 minutes; transfer pan to wire rack; cool, using a small knife, loosen sides of brownies from pan; carefully lift the whole uncut brownie in 1 piece from pan; remove and discard paper; cut and serve.

Per Serving: 545 Cal (29% from Fat, 4% from Protein, 67% from Carb); 6 g Protein; 18 g Tot Fat; 12 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 94 g Carb; 1 g Fiber; 76 g Sugar; 133 mg Calcium; 0 mg Iron; 340 mg Sodium; 67 mg Cholesterol.

Wednesday, July 16, 2008

*Mini Peppers With Cheese* (Diabetic Recipe)

Today I chose an appatizer for the diabetics. These are really differant. The bell peppers should weigh about 8 ounces total, for all 10 together. You can probably find these peppers at Cos-Co. These are really low in carbs. Well enjoy!


*Mini Peppers With Cheese* (Diabetic Recipe)

Appetizers: 20

10 Mini Sweet Bell Pepper, Varius Colors
1 8 0z. Pkg. Neufchatel Cheese, Reduced-Fat & Softened
1tbls. Rosemary, Fresh Snipped
1 Tbls. Thyme, Fresh Snipped
1 Tbls. Lime Juice
1 Tbls. Lime Zest, Finely Shredded
2 Tbls. Non-Fat Milk
Fresh Cilantro, For Garnish

Cut each pepper in half, length wise. Clean seeds from inside; set aside.In a bowl, combine Neufchatel cheese, rosemary, thyme, lime juice, and milk. Spoon cheese mixture into the pepper halfs. Sprinkle mixture with lime zest. Cover and chill for 4 hours. Garnish with cilantro and serve.

Per Appetizer: 103 Cal (77% from Fat, 15% from Protein, 7% from Carb); 4 g Protein; 9 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 2 g Carb; 0 g Fiber; 0 g Sugar; 37 mg Calcium; 0 mg Iron; 154 mg Sodium; 29 mg Cholesterol.

Tuesday, July 15, 2008

*Toffee-Coated Cashews*

Today is an appetizer day, for all you party Hosts and your
family get together,s. These are so good. You can use popcorn or try pretzels. I would use more than 2 cups of popcorn though, such as 3 or 4 cups. You could probably make brittle with this recipe too. I really like blogging because I get ideas as I type. If you have any other ideas, please share them with us. Until tomorrow.


*Toffee-Coated Cashews*

Servings: 9
Makes 2¼ cups, ¼ cup servings.

Non Stick Cooking Spray
2 Tbls. Butter
¼ Cup Sugar
2 Tbls. Light Corn Syrup
1½ Tsp. Cinnamon
¼ Tsp. Ground Nutmeg
1/8 Tsp. Salt
2 Cups Cashews, Veins Removed & Roasted


Preheat oven at 300°F.
Spray a jelly roll pan with non stick cooking spray. In a small sauce pan, melt butter on medium low heat. Pour butter in a medium bowl and add sugar, corn syrup, cinnamon, nutmeg, and salt; mix well. Add the cashews to the mixture and toss to coat. Pour the coated cashews in jelly roll pan. Spread them evenly in pan. Bake, mixing every now and again, until golden brown, about 20 minutes. Place pan on a wire rack; break up the cashews with a metal spatula, As needed. Allow coated cashews to cool for 15 minutes. Serve.

Per Serving: 259 Cal (63% from Fat, 9% from Protein, 28% from Carb); 7 g Protein; 19 g Tot Fat; 5 g Sat Fat; 10 g Mono Fat; 3 g Poly Fat; 19 g Carb; 1 g Fiber; 11 g Sugar; 19 mg Calcium; 3 mg Iron; 61 mg Sodium; 7 mg Cholesterol.

Monday, July 14, 2008

*Red Potato Salad* (Diabetic Recipe)

Hi again. I decided on this diabetic recipe because, (yes) it's that time of year and I need to post a side dish for diabetics too. I was thinking, that there are a lot of side dishes out there that are healthy and low in carbs. All we have to do is make sure we get low fat,low carb, and low sodium ingredients. Oh, a good low carb bread that tastes good too. I'll be looking in my recipes to see what I can find. Until tomorrow.



*Red Potato Salad* (Diabetic Recipe)

Servings: 8

4 Cups Red Potatoes, Quartered
½ Cup Salad Dressing, Miracle Whip Or Other
1/3 Cup Green Onion, Chopped
1½ Tbls. Dijon Mustard
2 Tsp. Honey
¼ Tsp. Pepper
1/8 Tsp. Salt

Boil potatoes until tender, drain. Run cold water over potatoes until cool. Combine the remaining ingredients in a large bowl and add potatoes. Mix carefully. Cover and refrigerate for about 3 hours. Serve.


Per Serving: 162 Cal (61% from Fat, 4% from Protein, 35% from Carb); 2 g Protein; 11 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 6 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 13 mg Calcium; 1 mg Iron; 154 mg Sodium; 5 mg Cholesterol.

Sunday, July 13, 2008

*Carrots In Red Sauce*

Hi, I hope all is well today. I decided on a side dish for today. I haven't posted very many of these. So, today's recipe is Carrots in Red Sauce. They say the colored fruits and vegetables are the best for getting your vitamins and minerals, but don't over cook your carrots, because you will cook all the nutrients out. Vegetables are best steamed. Well enjoy!


*Carrots In Red Sauce*

Servings : 6

2 Cups carrots, Diced, Cooked & Drained
1 Cup Cranberry sauce, Whole
2 Tbls. butter
1/4 Tsp allspice
¼ Cup Almonds, Thinly Sliced & Toasted

Using a medium saucepan melt butter over medium heat. Add cooked carrots, cranberry sauce, and allspice. Heat thoroughly. When serving, sprinkle almonds over top of each serving, evenly.

Per Serving: 156 Cal (39% from Fat, 5% from Protein, 57% from Carb); 2 g Protein; 7 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 23 g Carb; 2 g Fiber; 20 g Sugar; 31 mg Calcium; 0 mg Iron; 72 mg Sodium; 10 mg Cholesterol.

Saturday, July 12, 2008

*Chipotle Orange BBQ Chicken* (Diabetic Recipes)

I just love barbecuing, salads, and corn on the cob. I like all the other stuff too, but I have to watch my carbs and fat. I usually have a little bit of every thing any ways. Even if it is just a taste.
I chose this recipe because it's so good and really low in carbs. It's a bit spicy. My family loves hot stuff, except Keith of coarse. Here is a little suggestion, boil your chicken for about 10 or 15 minutes before grilling. This way you don't burn it while grilling. Of coarse the grilling time is cut down that way. Enjoy!


*Chipotle Orange BBQ Chicken* (Diabetic Recipes)

Servings: 8

Nonstick Cooking Spray
½ Cup BBQ Sauce, Mesquite-Flavored
3 tbls. Chipotle Peppers, In Adobo Sauce Chopped & Mashed
1½ Tsp. Orange Zest
8 6 Oz. Pieces Chicken, Skinless, Rinsed And Patted Dry
1½ Tsp. Cumin, Ground

Preheat grill to a high temp. Combine first 3 ingredients in a bowl. Set to side. Sprinkle cumin over chicken evenly. Spray grill racks with cooking spray and place over coals. Cover with lid and cook till done, about 30 to 35 minutes. Turn chicken about every 5 minutes, Around the last 5 minutes, baste chicken with sauce, repeat basting procedure until all the sauce is gone. Enjoy!

Per Serving: 93 Cal (24% from Fat, 66% from Protein, 10% from Carb); 15 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 14 mg Calcium; 1 mg Iron; 169 mg Sodium; 38 mg Cholesterol.

Friday, July 11, 2008

*Meat Loaf with Sweet and Sour Sauce*

Today I decided on Meat loaf. I came up with this mixture when I first got out on my Owen. The original recipe came from a children's cookbook I had received as a gift from my mother. The cookbook was lost in a fire, so I had to try to remember the ingredients on my Owen. I think with my memory it got changed a bit. I got the single serving idea from a Fanny Farmer recipe book. I like this idea because of my finicky fiance'. For him I omit the onion and bell pepper.After I pack his into the muffin tin I add my onion and bell pepper, and we are both happy. Here you go!


*Meat Loaf With Sweet Sour Sauce*

Servings: 8

Note:
For single servings, pack meat mixture in muffin tins and spread with sauce and bake for 25 to 30 minutes at 400°F. Turn out and enjoy.

For The Meat Loaf:
2 Cups Saltine Cracker Crumbs
1 Small Green Bell Peppers, Finely Chopped
1 Small Onion, Finely Chopped
2 Large Eggs, Slightly Beaten
2 Lb. Ground Beef
3 Tbls. Heinz 57 Sauce
1 Pkg. Meat Loaf Seasoning
¼ Tsp. Salt
¼ Tsp. Pepper
¾ Cup Milk

Sauce For Top:
¼ Cup Brown Sugar, Packed
2 Tbls. Prepared Mustard

Meat Loaf:
Pre heat oven at 350°F. Combine all ingredients in a large bowl; Mix well. Pack meat mixture in a large non-stick bread pan; Set aside.

Sauce:
In a small bowl, combine brown sugar and prepared mustard. If mixture is to dry add more mustard and if to moist add more brown sugar. Spread sauce over top of meat loaf. Place in oven and bake for 45 minutes to an hour.

Per Serving: 583 Cal (50% from Fat, 28% from Protein, 22% from Carb); 33 g Protein; 26 g Tot Fat; 9 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 26 g Carb; 1 g Fiber; 12 g Sugar; 81 mg Calcium; 4 mg Iron; 849 mg Sodium; 155 mg Cholesterol

Thursday, July 10, 2008

*Peanut Butter Candy* (Diabetic Recipe)

Today I decided on these little candy's. You can put them in a nice box and give them as a gift to someone you know that has diabetes. or you can eat them yourself. I would think that you could use a different type of buttered nut; like almond butter nut and there are other kinds. I know they have a variety in health food stores, because I've seen them. Try a few different things, as long as you use foods that are healthy for you. Well here you go.


*Peanut Butter Candy* (Diabetic Recipe)

Servings: 40

You can leave some of the candy's without chocolate. Makes a little less carbohydrates, Or try dipping them in more coconut, or maybe dipped in sesame seeds. Remember the carbs change when you change the ingredients. Enjoy!

1 Cup Peanut Butter, Creamy Or Chunky
½ Cup Powdered Milk, Dry
½ Cup Honey, Or Molasses
1 Cup Coconut, Shredded
½ Cup Sesame Seeds, Toasted
1 Cup Semi-Sweet Chocolate Chips, Melted
40 Mini Cupcake Liners

Line a baking sheet with parchment paper or waxed paper. In a medium bowl, combine the first 4 ingredients; mix well. Cover with plastic and refrigerate for 30 minutes. Shape mix into balls about the same size as a teaspoon. Melt the semi-sweet chocolate chips over medium heat. Line the mini paper liners on a baking sheet. Place dipped balls; 1 in each cupcake liner. Refrigerate for 1 hour and serve.

Per Serving: 101 Cal (54% from Fat, 9% from Protein, 37% from Carb); 2 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 10 g Carb; 1 g Fiber; 8 g Sugar; 32 mg Calcium; 0 mg Iron; 38 mg Sodium; 0 mg Cholesterol.

Wednesday, July 9, 2008

*A Garden Fresh Dip In A Pot*

Today I decided on something a little fun. This dip is served in a flower pot. You can make any flavor of dip, you just need a cheese base and your favorite vegetable herbs and spices. Here is an idea; you can make a gift for someone that likes to garden. You can package the dried ingredients, the recipe, and flower pot. Just place the things inside pot and tie a ribbon around the pot. This makes a great gift. Well, here you go.


*A Garden Fresh Dip In A Pot*

This dip is served in a flower pot. This makes about 1½ cups of
Dip.

Basil- Tomato Dip:
6 Sun Dried Tomatoes, Cut In Half
1 Cup Small Curd Cottage Cheese
¼ Cup Warm Water
½ Cup Sour Cream
¼ Cup Basil, Packed & Chopped
1 4 Inch Terra-Cotta Flower Pot, New
1 Medium Baby Carrot

Soak the flower pot for 15 minutes. make sure you dry it thoroughly. Cut the baby carrot in the shape of a cork. Fill the whole in the bottom of the pot. If the carrot is to long, cut it down so it will sit straight. Make sure you use a wide enough carrot to plug whole. Place sun-dried tomatoes in a single layer, in a shallow bowl. pour the ¼ cup of hot water over the sun-dried tomatoes and allow to soak for at least 10 minutes. Using a pair of kitchen scissors and cut tomatoes in small pieces. In a bowl mix cottage cheese and the sour cream; Add tomato and basil and mix well. Cover with plastic and refrigerate until ready to use. when ready put dip in the flower pot and serve. Added decoration: display a small gardening shovel next to flower pot. Serve with fresh cut up veggies and or chips.

Total Recipe: 507 Cal (51% from Fat, 29% from Protein, 20% from Carb); 38 g Protein; 29 g Tot Fat; 18 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 26 g Carb; 5 g Fiber; 6 g Sugar; 485 mg Calcium; 5 mg Iron; 1245 mg Sodium; 69 mg Cholesterol.

Tuesday, July 8, 2008

*Mesquite Chili* (Diabetic Recipe)

For today's diabetic recipe I decided on Mesquite Chili. You get a smoked chili taste with this recipe and you make it in a crockpot. This also keeps you from heating the house up on those hot days.I think a nice green salad will go nice with this chili. If you can find canned chili flavored beans with jalapenos you can omit the chili powder. I hope you enjoy this recipe. Until tomorrow.

*Mesquite Chili* (Diabetic Recipe)

Method: Crockpot
Servings: 12

2 Lb. Stew Beef, Cut Into Small Pieces And Trimmed Of Fat
½ Bottle Liquid Smoke, Mesquite-Flavored
½Cup Green Bell Pepper, Chopped
1 Medium Sweet Onion, Chopped
2 Jalapeno, Seeded & Diced
2 Tbls. Chili Powder
2 Tbls. Fresh Garlic, Diced
1 14 Oz. Can Diced Tomatoes With Jalapenos
3 Cans Red Kidney Beans, No Salt
1 14 Oz. Can Tomato Sauce With Garlic And Onion
¼ Cup Splenda Brown Sugar Blend
2 Tsp. Tabasco Sauce

Add all ingredients in slow cooker and set on low for 8 hours. Taste after 2 hours and determine if it needs a little more Splenda brown sugar blend.

Per Serving: 410 Cal (34% from Fat, 33% from Protein, 33% from Carb); 34 g Protein; 16 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 34 g Carb; 11 g Fiber; 6 g Sugar; 103 mg Calcium; 6 mg Iron; 387 mg Sodium; J62 mg Cholesterol.

Sunday, July 6, 2008

*Fruit Fan Bread*

Hello, today I decided on fan-bread. This is a little harder than most recipes. these are shaped like a cinnamon roll, but they are all connected to each other; hence the name fan bread. I hope my instructions are easy enough for you to under stand. If you have any questions, you can e-mail me or ask me in the comment area and I'll get back to you as soon as possible.Here is the recipe.


*Fruit Fan Bread*

Servings: about 12

Bread:
¼ Cup Warm Water, 105°f.-110°f.
2 Tbls. Dry Yeast
½ Tsp. Sugar
¼ Tsp. Ground Ginger
2 Cups Whole Wheat Flour
1 Cup Warm Milk, 105°f.-110°f.
6 Tbls. Butter, softened
1/3 Cup Maple Syrup
3 Eggs, Divided
1½ Tsp. Salt
2 Tsp. Lemon Zest
2½-3 Cups Flour
Filling:
1 Cup Fruit Preserves, Your Choice Of Flavor
1 Tbls. Water

Combine water, yeast, sugar, and ginger, in a large bowl; stir to dissolve.Allow mixture to sit about 5 minutes, until foamy. In a large bowl mix together wheat flour, milk, butter, syrup, 2 eggs, salt, and lemon zest. Beat until smooth, for about 1 minute. Add the yeast mixture and a ½ cup of flour. Mix until blended. Mix in remaining flour, a little at a time, until a soft dough forms. Lightly grease a large bowl, and set to the side. Turn dough onto a lightly floured surface. Kneed for 5 minutes, or until smooth and elastic. Shape in a ball, cover and let rest for 10 minutes. Now place dough in the greased bowl, turning once to coat. Cover with a towel; let rise in a warm place for about 1 hour and 30 minutes, or until doubled in size. Coat 2 baking sheets or you may grease them. Punch dough down and divide in ½. Turn 1 ball out on to a lightly floured surface. Use a rolling pin and roll into a 9 inch square. Spread a ½ cup of fruit preserves of your choice on to dough. leaving an 1 inch border uncovered. Roll into one big jelly role and pinch seams to seal. Move to a prepared baking sheet. Using a pair of scissors, make deep cuts down one side of the roll, Cutting about ¾ of the way through, leaving about 1 inch in between each cut. Take one hand and roll one slice to opposite side, doing this alternately. Repeat with other ½ of dough. Cover with plastic and let rise in a warm place for about 1 hour, or until doubled in size. Preheat oven at 350°F. In a bowl, beat the remaining egg with water and brush tops of loafs with mixture. Bake the loafs for 45 minutes, until golden brown. Move to wire rack and cool completely.


Per Serving: 341 Cal (21% from Fat, 10% from Protein, 69% from Carb); 9 g Protein; 8 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 60 g Carb; 4 g Fiber; 19 g Sugar; 53 mg Calcium; 2 mg Iron; 393 mg Sodium; 78 mg Cholesterol.

*Beef Fajita Roll-Ups*(diabetic Recipe)

Hello everyone, I hope your day is good. Today's diabetic recipe is Beef Fajita Roll-ups. You can use chicken breasts in place of the beef if you prefer and you can also use any tortilla you prefer. I would try to stick with the more healthier ones and don't forget the carbs will change too. Well enjoy!


*Beef Fajita Roll-Ups*(diabetic Recipe)

Servings: 4

Non Stick Cooking Spray
12 Oz. Beef Sirloin, Partially Frozen & Sliced Thinly
4 8 Inch Wheat Tortillas, Low-Carb
¼ Cup Onions, Chopped
1/3 Cup Green Bell Pepper, Chopped
½ Cup Tomatoes, Chopped
3 Tbls. IItalian Salad Dressing, Reduced-Fat
¾ Cup Cheddar Cheese, Reduced-Fat & Shredded
¼ Cup Salsa, Your Choice
¼ Cup Light Sour Cream, Optional

Slice the beef while partially frozen, and trim fat off.
Preheat oven at 350°F. Put tortillas in tin foil and heat for about 10 minutes or until heated through. Coat a 12 inch skillet with cooking spray. Preheat on burner at medium high heat. Add beef, onion, and bell pepper to pan and cook until beef is no longer pink, about 3 minutes. Remove from heat and drain well. Add tomatoes and the salad dressing, and stir. Fill the warm tortillas with mixture and wrap up. You can add the remaining ingredients, divided, before wrapping up or place on the top of wrap. Enjoy!

Per Serving: 306 Cal (48% from Fat, 42% from Protein, 10% from Carb); 32 g Protein; 16 g Tot Fat; 7 g Sat Fat; 5 g Mono Fat; 2 g Poly Fat; 8 g Carb; 1 g Fiber; 5 g Sugar; 199 mg Calcium; 3 mg Iron; 601 mg Sodium; 85 mg Cholesterol.

Saturday, July 5, 2008

*Streusel Coffee Cake*

Hi, this streusel reminds me of the Godfathers pizza streusel. I really like this stuff, so I can only allow myself to have one slice. So, I saver every bite. This recipe is pretty easy.
I hope you all had a good and safe 4TH. Here is the recipe.


*Streusel Coffee Cake*

Servings: 12

Streusel:
3 Tbls. Flour
¼ Cup Brown Sugar, packed
1½ Tsp. Cinnamon
¼ Cup Butter,softened & Cut Into Pieces
¾ Cup Walnuts, Chopped

Coffee Cake:
3 Tsp. Dry Yeast
¼ Cup Warm Water, 105°F.
3 Tbls. Butter, Softened
3 Tbls. Sugar
1/8 Tsp. Salt
2 Cups Flour
1/8 Cup +1 Tsp. Milk
1 Egg

Streusel:
In a bowl mix flour, brown sugar, and cinnamon. Using a pastry cuter or fork, cut the butter into coarse crumbs. Add the nuts in and set to the side.

Coffee Cake:
Coat a 12 inch pizza pan with cooking spray In another bowl, dissolve the yeast in the warm water. Let it stand until it becomes foamy, about 10 minutes. Using a large bowl, use a mixer and set it on high speed. Beat butter, sugar, and salt about 3 minutes, or until light and fluffy. Add milk, egg, yeast, and 1/4 cup of flour to the butter mixture; mix well. Add in enough of the flour to make a soft, smooth dough. Split into 2 even balls. Roll 1 ball into a 12 inch round on a flowered surface. Carefully place 12 inch round on the prepared pizza pan. Spread half the streusel over the dough, leaving a 1 inch edge. Roll the other ball of dough into a 12 inch round and place on the top of the streusel. Seal the edges of dough together. Preheat oven at 375°F. and sprinkle the remaining streusle over that dough. Let it rise for about 40 minutes. Bake the cake for about 25 minutes, or until golden brown. Remove from oven and set on a wire rack to cool. Cut into wedges and serve.


Per Serving: 226 Cal (46% from Fat, 9% from Protein, 45% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 3 g Poly Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 21 mg Calcium; 1 mg Iron; 53 mg Sodium; 35 mg Cholesterol.

Friday, July 4, 2008

*Grilled Chicken & Fruit Kabobs* (Diabetic Recipe)

Yesterday I went to my fiances family's house up in the mountains, close to Mount Hood. I couldn't believe how much cooler it was up there. I would love to live up there, it's so beautiful there.
Today I have decided to post a kabob Diabetic recipe, for the grill. You get your fruit, vegetables and protein all on a stick,and a lovely sauce to baste them with. Add a nice green salad and a half of a grilled corn on the cob and you have a complete meal.


*Grilled Chicken & Fruit Kabobs* (Diabetic Recipe)

Servings: 4

1 Lb. Chicken Breast Half's, Halved, Skinless, Boneless & Cut Into 1 inch pieces
2 Tsp. Jamaican Jerk Seasoning
1 Cup Snap Peas, Tips & Strings Removed
1 Cup Fresh Pineapple Chunks
1 Red Bell Pepper, Seeded & Cut Into 1 Inch Pieces
¼ Cup Strawberry Preserves, Or Jam

Coat chicken with half of the Jamaican jerk seasoning. Slice any large snap peas in half crosswise. For wooden skewers, soak them in water for about 3o minutes before you grill. Alternately place chicken, snap peas, red pepper, and pineapple,with 1/4 inch space between pieces. Using a small sauce pan, whisk in the remainder Jamaican Jerk seasoning into the strawberry preserves. Cook and stir on medium-high heat until melted and set aside. Place the prepared skewers on a grill over medium coals. Do not cover. Grill until the chicken is not pink and the vegetables are tender, about 10 minutes. Turn once and brush with sauce occasionally at the last 3 minutes of grilling time.

Per Serving: 226 Cal (11% from Fat, 44% from Protein, 45% from Carb); 26 g Protein; 3 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 26 g Carb; 3 g Fiber; 18 g Sugar; 25 mg Calcium; 1 mg Iron; 58 mg Sodium; 66 mg Cholesterol.

Thursday, July 3, 2008

*Crunchy Ravioli & Dipping Sauce*

Hi, today I'm making it short and sweet. I am going to visit family today. they live up in the mountains.any here is the recipe.


*Crunchy Ravioli & Dipping Sauce*

Servings: 6

Ravioli:
2 Eggs
1 Cup Italian Bread Crumbs
¼ Cup Parmesan Cheese, Grated
24 Square Cheese Filled Ravioli, ThawedL
½ Cup Vegetable Oil, Divided
Dipping Sauce:
1 Cup Marinara Sauce, Prepared
¼ Cup Marinated Artichoke Hearts, Drained And Chopped
1/3 Cup Pitted Black Olives, Chopped
2 Tbls. Fresh Cilantro, Chopped

Ravioli:
preheat oven at 200°F. Cover a large plate with a couple of paper towels. In a pie plate, whisk eggs. In another pie plate, mix together bread crumbs and Parmesan cheese. Taking 1 ravioli at a time, dip in egg and then in crumb mixture. Place each dipped ravioli on a wire rack to dry. Using a large skillet, heat 3 or 4 tablespoons of oil over medium-high heat; add a few of the coated ravioli. Fry for about 4 minutes on each side or until golden brown. Use a spoon that allows the oil to drain off and move ravioli to plate with paper towel to drain.Place the ravioli to a baking sheet and place in the oven to stay warm while cooking the rest of the ravioli and preparing the sauce. Continue to add oil to frying pan as needed.
Dipping Sauce:
In a bowl, add all the ingredients and mix until well blended. Pour sauce in a serving dish.Serve the sauce and ravioli immediately.

Wednesday, July 2, 2008

*Country Frittata* (Diabetic Recipe)

Well today I decided on this frittata. this is pretty easy to make and tastes really good too. It's loaded with vegetables and you get your protein from the eggs. I really like veggies. My youngest son is really picky, He won't eat this because he doesn't like most vegetables. This would probably taste good with some chopped up canadian bacon too or some mushrooms. Well here you go.


*Country Frittata* (Diabetic Recipe)
Servings: 4
Non Stick Cooking Spray
½ Cup Onion, Chopped
1 Red Bell Peppers, Seeded & Cut Into Strips
½ Cup Broccoli Florets, Blanched And Drained
½ Cup Cauliflower, Blanched And Drained
1 cup Red Potatoes, Cooked Quartered & Peelings Left On
1 Cup Egg Substitute, Cholesterol-Free
8 Egg Whites
2½ Tsp. Fresh Parsley, Chopped
¼Tsp. Sea Salt
¼ Tsp. Black Pepper
¾ Cup Reduced -Fat Cheddar Cheese, Shredded

Take a large nonstick skillet and coat with cooking spray. Heat on medium heat until hot. Saute onion and bell pepper for about 3 minutes or until slightly tender. Add broccoli, cauliflower, and potatoes; cooking and stirring until heated through. In a medium bowl, whisk together the egg whites, egg substitute,parsley, salt, and black pepper. Spread the vegetables evenly in the skillet. Pour the egg mixture over the vegetables; Cover and cook over medium heat until the egg mixture is cooked through about 10 minutes. Turn broiler on and heat up. Place cheese evenly over frittata. Arrange frittata about 4 inches from heat and broil until cheese is melted about 1 minute. Slice into 4 servings.

Per Serving: 163 Cal (12% from Fat, 27% from Protein, 31% from Carb); 20 g Protein; 2 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 20 g Carb; 2 g Fiber; 3 g Sugar; 258 mg Calcium; 4 mg Iron; 399 mg Sodium; 8 mg Cholesterol.

Tuesday, July 1, 2008

*Bruschetta With Roasted Garlic*

Hello everyone! Today I got to stay at home and enjoy my birds and do a little relaxing. I went through my recipes and came up with this recipe for bruschetta. I have this thing for breads and garlic. I like trying out different kinds of bread and trying different kinds of toppings. This is really good. I like to serve this with Chicken Cacciatore. I think they compliment each other. Well, enjoy! Until tomarrow.


*Bruschetta With Roasted Garlic*

Servings: 24

1 Loaf French Bread
4 Tbls. Olive Oil, Divided
¼ Cup Onion, Chopped
2 Cups Tomatoes, Seeded & Chopped
½ Cup Pitted Black Olives, Chopped
5 Tbls. Fresh Cilantro, Chopped & Divided
1 Tbls. Garlic, Roasted
¼ Tsp. Salt
1/8 Tsp. Black Pepper
½ Cup Parmesan Cheese, Freshly Grated

Preheat your broiler. Cut bread, about 1 inch thick, diagonally into 24 pieces. Line a baking sheet with parchment paper and place slices on top in a single layer. Measure 2 tablespoons of olive oil in a small bowl. Use a pastry brush and brush the oil on both sides of each piece of bread.. Arrange the top shelf about 4-5 inches from heat and place tray on shelf and cook until they are lightly toasted, about 1 minute on each side. Set to the side.
In a skillet, heat the remaining olive oil on medium heat. Sauté onion about 5 minutes, until just softened. Add olives, tomatoes, 3 tablespoons cilantro, roasted garlic, salt, and pepper. Cook and stir for about 1 minute, until heated through; remove from heat. Place 2 tablespoons of mixture on the top of each slice of bread. Sprinkle each one with the grated cheese. Return tray to the broiler, about 2 minutes, until cheese begins to melt. Garnish the bruschetta with the remaining cilantro. Serve Immediately.

Per Serving: 100 Cal (34% from Fat, 13% from Protein, 53% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 47 mg Calcium; 1 mg Iron; 298 mg Sodium; 2 mg Cholesterol.