Hello everyone! Todays recipe is Hazelnut Bran-Berry Muffins. The Oatbran, nuts, and the berries are healthy for you. These muffins are great for a quick breakfast on the run. You might want to cut the sugar down a bit, They are very sweet. You might want to be a little creative and add your favorite sweet crumb recipe to top them off. For those diabetics out there you can substitute the brown sugar with the Splenda brown sugar blend and have less carbohydrates.
Well enjoy! oops! Orange juice is good for you too.
*Hazelnut Bran-Berry Muffins*
Muffins: 48
2 1/2 Cups Oat Bran
2 1/2 Cups Whole Wheat Flour
1 1/2 Cups Flour, All-Purpose
1½ Tbls. Baking Powder
1½ Tsp. Baking Soda
½ Tsp. Salt
3 Lg. Eggs, Lightly Beaten
1/2 Cup Canola Oil
1 1/4 Cups Brown Sugar, Packed
2 1/2 Cups milk
1 1/4 Cups Orange Juice
4½ Cups Hazelnuts, Roasted & Chopped
1 Qt Blueberries, Fresh or any other berries
Preheat oven to 400° F.
Line or grease muffin tins. In a large mixing bowl, Mix together first six ingredients. In a separate bowl, Mix eggs, vegetable oil, sugar, milk and juice. Add mixture to dry ingredients; blend just until moistened. Stir in hazelnuts and berries gently. Pour batter into muffin tins about 2/3 full (approximately 1/3 cup batter). Bake in oven for 15 to 18 minutes.
Serves: 48, 2½ inch muffins.
Per Muffin: 248 Cal (56% from Fat, 9% from Protein, 35% from Carb); 6 g Protein; 16 g Tot Fat; 2 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 23 g JCarb; 4 g Fiber; 8 g Sugar; 88 mg Calcium; 1 mg Iron; 106 mg Sodium; 16 mg Cholesterol.
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Monday, September 29, 2008
Sunday, September 28, 2008
*Fruit Cups* (Diabetic Recipes)
Hello, For the diabetics out there,the recipe for today is Fruit Cups.This of course is delicious. Half the berries are used for the dressing. You can either use all the strawberries or all of the raspberries or you can use half of each. You can also switch out the apple for a pear if you want. Also, for a little bit of a decoration you can use a sprig of mint on the top of each serving. Well, enjoy!
*Fruit Cups* (Diabetic Recipes)
Servings: 6
1 Cup Strawberries, Cut up
1 Cups Raspberries, Whole
¼ Cups Frozen Orange Juice Concentrate, Thawed
1 Tsp. Splenda Sugar Blend
2 Kiwifruits, Peeled & Sliced Thin
1 Medium Orange, Peeled & Sectioned
1 Lg. Banana, Sliced
1 Medium Peach, Sliced
1 Medium Apple, Cored & Sliced
For the Dressing:
Place half the berries, orange juice concentrate, and the sugar in a blender. Cover; blend until smooth and set aside.
For the Fruit:
In a large bowl combine the remaining fruit, and the remaining berries. Serve the fruit in bowls with the dressing. Enjoy!
Per Serving: 117 Cal (4% from Fat, 6% from Protein, 90% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 29 g Carb; 5 g Fiber; 20 g Sugar; 39 mg Calcium; 1 mg Iron; 2 mg Sodium; 0 mg Cholesterol.
*Fruit Cups* (Diabetic Recipes)
Servings: 6
1 Cup Strawberries, Cut up
1 Cups Raspberries, Whole
¼ Cups Frozen Orange Juice Concentrate, Thawed
1 Tsp. Splenda Sugar Blend
2 Kiwifruits, Peeled & Sliced Thin
1 Medium Orange, Peeled & Sectioned
1 Lg. Banana, Sliced
1 Medium Peach, Sliced
1 Medium Apple, Cored & Sliced
For the Dressing:
Place half the berries, orange juice concentrate, and the sugar in a blender. Cover; blend until smooth and set aside.
For the Fruit:
In a large bowl combine the remaining fruit, and the remaining berries. Serve the fruit in bowls with the dressing. Enjoy!
Per Serving: 117 Cal (4% from Fat, 6% from Protein, 90% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 29 g Carb; 5 g Fiber; 20 g Sugar; 39 mg Calcium; 1 mg Iron; 2 mg Sodium; 0 mg Cholesterol.
Saturday, September 27, 2008
*Pecan-Grape Salad*
Hello everyone! Today I want to share a Pecan-Grape Salad recipe with you.This salad is good with about 1 1/2 cups of ham, cut into small squares or 1 pound of bacon cooked crisp and chopped, added to it. This is good for those pot lucks or a brunch with your friends. If you want to cut some of the fat out, use a light mayonnaise, you can cut some of the sugar down by using the low sugar Orange Marmalade too. Also, you can use walnuts instead of pecans or any other type of nuts that you may prefer. Well, I took enough of your time. here is the recipe. Enjoy!
*Pecan-Grape Salad*
Servings: 8
½ Cup Mayonnaise
4 Tbls. Orange Marmalade
2 Cups Red Grapes, Seedless
1 Cup Green Grapes, Seedless
¾ Cup Celery, Sliced
1 Cup Pecans, Chopped
3 Tsp. Lime Juice, Fresh Squeezed
Mix mayonnaise, lemon juice and marmalade, blending well. Add grapes and celery; mix lightly. Cover and chill. Stir the pecans in, just before serving. Makes about 4½ cups.
Per Serving: 263 Cal (68% from Fat, 3% from Protein, 29% from Carb); 2 g Protein; 21 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 20 g Carb; 2 g Fiber; 16 g Sugar; 24 mg Calcium; 1 mg Iron; 101 mg Sodium; 5 mg Cholesterol.
*Pecan-Grape Salad*
Servings: 8
½ Cup Mayonnaise
4 Tbls. Orange Marmalade
2 Cups Red Grapes, Seedless
1 Cup Green Grapes, Seedless
¾ Cup Celery, Sliced
1 Cup Pecans, Chopped
3 Tsp. Lime Juice, Fresh Squeezed
Mix mayonnaise, lemon juice and marmalade, blending well. Add grapes and celery; mix lightly. Cover and chill. Stir the pecans in, just before serving. Makes about 4½ cups.
Per Serving: 263 Cal (68% from Fat, 3% from Protein, 29% from Carb); 2 g Protein; 21 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 20 g Carb; 2 g Fiber; 16 g Sugar; 24 mg Calcium; 1 mg Iron; 101 mg Sodium; 5 mg Cholesterol.
Friday, September 26, 2008
* Jambalaya* (Diabetic Crock Pot Recipe)
Hello everyone! Today I decided to post Jambalaya for diabetics. This recipe requires 9 1/2 hours to cook, so you will need to start this in your crock pot really early. You could omit anything you don't like in it and it should still taste good. I don't care for shrimp, so I omit that. Most people may think I'm nuts, but that's OK. Well enjoy!
* Jambalaya* (Diabetic Crock Pot Recipe)
Servings: 6
1 Cup Bell pepper, chopped
1 Onion, Chopped
1 Cup Tomatoes, chopped
1 Cup Celery, Chopped
2 Cloves garlic, crushed
2 Tbls. Parsley, Minced
2½ Tsp. Thyme Leaves, Chopped
2½ Tsp. Oregano leaves, chopped
¼ Tsp. Cayenne
¼ Tsp. Salt
4 Oz. Smoked Turkey Sausage, chopped
1 Lg. Chicken breast, chopped
2 Cups Beef broth
1/2 Lb. Cooked shrimp, Shelled
1 Cup Cooked rice
Shell shrimp, halve lengthwise. In a Crock Pot,combine all ingredients except the shrimp and rice. Cover and cook on low 9 hours. Turn the slow cooker on high, add cooked shrimp and cooked rice. Cover; cook on high for 30 minutes. Enjoy!
Per Serving: 166 Cal (17% from Fat, 45% from Protein, 38% from Carb); 19 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 4 g Sugar; 71 mg Calcium; 5 mg Iron; 783 mg Sodium; 75 mg Cholesterol.
* Jambalaya* (Diabetic Crock Pot Recipe)
Servings: 6
1 Cup Bell pepper, chopped
1 Onion, Chopped
1 Cup Tomatoes, chopped
1 Cup Celery, Chopped
2 Cloves garlic, crushed
2 Tbls. Parsley, Minced
2½ Tsp. Thyme Leaves, Chopped
2½ Tsp. Oregano leaves, chopped
¼ Tsp. Cayenne
¼ Tsp. Salt
4 Oz. Smoked Turkey Sausage, chopped
1 Lg. Chicken breast, chopped
2 Cups Beef broth
1/2 Lb. Cooked shrimp, Shelled
1 Cup Cooked rice
Shell shrimp, halve lengthwise. In a Crock Pot,combine all ingredients except the shrimp and rice. Cover and cook on low 9 hours. Turn the slow cooker on high, add cooked shrimp and cooked rice. Cover; cook on high for 30 minutes. Enjoy!
Per Serving: 166 Cal (17% from Fat, 45% from Protein, 38% from Carb); 19 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 4 g Sugar; 71 mg Calcium; 5 mg Iron; 783 mg Sodium; 75 mg Cholesterol.
Thursday, September 25, 2008
Sausage And Rice (Crock Pot)
Today I decided to post a recipe for a crock pot. There is a lot of sodium in it, so you might want to buy low sodium ingredients, or no sodium. This is really easy to make. Just fry up the meat, cook rice and put all the ingredient in the crock pot, stir and cook on low. You can also just put the uncooked rice in the crock pot and add the amount of water the package suggests. , that's what I do. Crock pots are great for those busy days. You just need to remember to start the preparations at the allotted time for your meal. Enjoy!
*Sausage And Rice* (Crock pot)
Servings: 6
1 Lb. Italian Sausage, Bulk
¾ Cup Mushrooms, Fresh And Sliced
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Green Pepper, Chopped
2 Cups Wild Rice, Long Grain
¾ Cup Onion, Chopped
Brown sausage and drain grease. Cook rice according to package directions. Mix all of the ingredients together in a crock pot and let it simmer on low for 4 hours.
Serves: 6
Per Serving: 446 Cal (63% from Fat, 14% from Protein, 24% from Carb); 15 g Protein; 31 g Tot Fat; 11 g Sat Fat; 13 g Mono Fat; 6 g Poly Fat; J26 g Carb; 2 g Fiber; 2 g Sugar; 54 mg Calcium; 2 mg Iron; 1292 mg Sodium; 62 mg Cholesterol.
*Sausage And Rice* (Crock pot)
Servings: 6
1 Lb. Italian Sausage, Bulk
¾ Cup Mushrooms, Fresh And Sliced
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Green Pepper, Chopped
2 Cups Wild Rice, Long Grain
¾ Cup Onion, Chopped
Brown sausage and drain grease. Cook rice according to package directions. Mix all of the ingredients together in a crock pot and let it simmer on low for 4 hours.
Serves: 6
Per Serving: 446 Cal (63% from Fat, 14% from Protein, 24% from Carb); 15 g Protein; 31 g Tot Fat; 11 g Sat Fat; 13 g Mono Fat; 6 g Poly Fat; J26 g Carb; 2 g Fiber; 2 g Sugar; 54 mg Calcium; 2 mg Iron; 1292 mg Sodium; 62 mg Cholesterol.
Wednesday, September 24, 2008
*Mexican Ham* (Diabetic Recipe)
Today I'm posting Mexican Ham,Diabetic recipe. This is a little different from most ham recipes. This is still very good. Very good served with tortillas and re fried beans, (low fat), or you can use your own imagination. I like Mexican food, except a lot of it is full of carbs and fat. Give this a try and let me know what you think. Enjoy!
*Mexican Ham*
Servings: 4
3 cloves Garlic
½ Cup Onion, Chopped
3 Chipotle Chile Peppers In Adobo Sauce, Finely Chopped
3 Tbls. Cider Vinegar
2 Tbls. Orange Juice, Freshly Squeezed
1½ Tbls. Sugar
1 tbls. Olive Oil
1 Tsp. Oregano, Chopped Fresh
1½ Lbs. Ham, Lean And Sliced
¼ Tsp. Cumin, Ground
1/8 Tsp. Salt
1/8 Tsp. Black Pepper, Ground
Caramelize the garlic and onion in a small dry skillet over medium-high heat for about 7 minutes. Place in blender. Add the next 6 ingredients and puree. Take out 3 tablespoons of marinade and chill. Place the ham in a shallow dish and pour the remaining marinade over the the top of the ham, covering completely. refrigerate over night. Mix cumin, salt, and black pepper in a small bowl. Remove the ham from the marinade and blot dry with a paper towel. Discard the marinade. rub with the spice mix. Place on broiler pan and broil in oven for about 5 to 10 minutes. Brush with reserved marinade and broil for about 5 to 10 minutes longer. Serve with rice or tortillas. Enjoy!
Per Serving: 355 Cal (46% from Fat, 43% from Protein, 12% from Carb); 38 g Protein; 18 g Tot Fat; 5 g Sat Fat; 9 g Mono Fat; 2 g Poly Fat; 11 g Carb; 0 g Fiber; 6 g Sugar; 27 mg Calcium; 2 mg Iron; 1944 mg Sodium; 70 mg Cholesterol.
*Mexican Ham*
Servings: 4
3 cloves Garlic
½ Cup Onion, Chopped
3 Chipotle Chile Peppers In Adobo Sauce, Finely Chopped
3 Tbls. Cider Vinegar
2 Tbls. Orange Juice, Freshly Squeezed
1½ Tbls. Sugar
1 tbls. Olive Oil
1 Tsp. Oregano, Chopped Fresh
1½ Lbs. Ham, Lean And Sliced
¼ Tsp. Cumin, Ground
1/8 Tsp. Salt
1/8 Tsp. Black Pepper, Ground
Caramelize the garlic and onion in a small dry skillet over medium-high heat for about 7 minutes. Place in blender. Add the next 6 ingredients and puree. Take out 3 tablespoons of marinade and chill. Place the ham in a shallow dish and pour the remaining marinade over the the top of the ham, covering completely. refrigerate over night. Mix cumin, salt, and black pepper in a small bowl. Remove the ham from the marinade and blot dry with a paper towel. Discard the marinade. rub with the spice mix. Place on broiler pan and broil in oven for about 5 to 10 minutes. Brush with reserved marinade and broil for about 5 to 10 minutes longer. Serve with rice or tortillas. Enjoy!
Per Serving: 355 Cal (46% from Fat, 43% from Protein, 12% from Carb); 38 g Protein; 18 g Tot Fat; 5 g Sat Fat; 9 g Mono Fat; 2 g Poly Fat; 11 g Carb; 0 g Fiber; 6 g Sugar; 27 mg Calcium; 2 mg Iron; 1944 mg Sodium; 70 mg Cholesterol.
Monday, September 22, 2008
*Creamy Ham & Noodles*
Hello, today I'm posting Creamy Ham & Noodles. This recipe has been in our family for as long as I can remember. My grandmother use to make this sometimes. The original recipe didn't call for whipping cream or Parmesan cheese, I added that from looking on line at different Ham and noodle recipes. If you want to make it the old fashioned way, use 1 cup milk and no cream and omit the Parmesan cheese. Follow the rest of the recipe as is. This is very good and fits in the low budget categories. Also, I'm not sure about the amount of flour. You may need more. I usually just guesstimate:) Enjoy!
*Creamy Ham & Noodles*
Servings: 6
5 Cup wide egg noodles
1/4 Cup butter, Or Margarine
3 Tbls. Flour
½ Cup whipping cream
½ Cup Milk
1 1/2 Cups Ham,Cooked & Chopped
1/2 Cup Parmesan cheese, Grated
1/4 Cup green onions, Thinly Sliced
1/4 Tsp. salt, or to taste
1/8 Tsp. pepper, or to taste
Cook noodles according to package directions. In the mean time, using a large skillet over medium heat, melt butter. Stir in flour and slowly add whipping cream and milk, mixing well. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain the noodles, add to ham mixture and heat through. If you want it to look a little fancy at the table, add 1 to 2 tablespoons of chives on the center top. Enjoy!
Per Serving: 395 Cal (42% from Fat, 19% from Protein, 39% from Carb); 18 g Protein; 18 g Tot Fat; 10 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 38 g Carb; 2 g Fiber; 2 g Sugar; 152 mg Calcium; 3 mg Iron; 679 mg Sodium; 99 mg Cholesterol.
*Creamy Ham & Noodles*
Servings: 6
5 Cup wide egg noodles
1/4 Cup butter, Or Margarine
3 Tbls. Flour
½ Cup whipping cream
½ Cup Milk
1 1/2 Cups Ham,Cooked & Chopped
1/2 Cup Parmesan cheese, Grated
1/4 Cup green onions, Thinly Sliced
1/4 Tsp. salt, or to taste
1/8 Tsp. pepper, or to taste
Cook noodles according to package directions. In the mean time, using a large skillet over medium heat, melt butter. Stir in flour and slowly add whipping cream and milk, mixing well. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain the noodles, add to ham mixture and heat through. If you want it to look a little fancy at the table, add 1 to 2 tablespoons of chives on the center top. Enjoy!
Per Serving: 395 Cal (42% from Fat, 19% from Protein, 39% from Carb); 18 g Protein; 18 g Tot Fat; 10 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 38 g Carb; 2 g Fiber; 2 g Sugar; 152 mg Calcium; 3 mg Iron; 679 mg Sodium; 99 mg Cholesterol.
Sunday, September 21, 2008
*Banana Bread* (Diabetic Recipe)
Hello everyone! Today's diabetic recipe is Banana Bread. Very healthy and good. I Just don't know why the vinegar is in this recipe. You can't taste it. If anyone knows why the vinegar is in this recipe, please tell us in the comment section. The one thing I do know is, bananas are healthy and they make the bread more moist. Well enjoy!
*Banana Bread* (Diabetic Recipe)
Servings: 20
1 Cup Splenda Granulated, Sugar Substitute
1/3 Cup Butter, Salt Free
1 Egg
2 Egg whites
2 Tsp. Baking soda
2 Cup Flour, All-Purpose
4 Tbls. Milk
3/4 Tsp. Vinegar
3 Bananas, ripe, mashed
Pre Heat oven at 350° F. Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.
Per Serving: 91 Cal (31% from Fat, 8% from Protein, 61% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 15 g Carb; 2 g Fiber; 1 g Sugar; 7 mg Calcium; 0 mg Iron; 93 mg Sodium; 19 mg Cholesterol.
*Banana Bread* (Diabetic Recipe)
Servings: 20
1 Cup Splenda Granulated, Sugar Substitute
1/3 Cup Butter, Salt Free
1 Egg
2 Egg whites
2 Tsp. Baking soda
2 Cup Flour, All-Purpose
4 Tbls. Milk
3/4 Tsp. Vinegar
3 Bananas, ripe, mashed
Pre Heat oven at 350° F. Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.
Per Serving: 91 Cal (31% from Fat, 8% from Protein, 61% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 15 g Carb; 2 g Fiber; 1 g Sugar; 7 mg Calcium; 0 mg Iron; 93 mg Sodium; 19 mg Cholesterol.
Saturday, September 20, 2008
*Apple Bread*
Hello everyone! I wanted to post this recipe, because you can make this one into a low carb sweet bread. That's if you want to. Just replace the brown sugar with Splenda brown sugar blend and use home made sugar free apple butter. You can get the recipe for Apple Butter at........................................................................ http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=sugar+free+apple+butter&Search=Search .
This link should take you to the page that gives you two different recipes to choose from. You can also use apple juice with no sugar added. Well enjoy!
*Apple Bread*
Servings: 12, 1 loaf
2 Cups all-purpose flour, Or Use ½ Whole Wheat
1 Cup brown sugar, Packed
1 1/2 Tsp. baking powder
1/2 Tsp. baking soda
¼ Tsp. salt
1 1/2 Cups Apple Butter, Divided
1/2 Cup Apple Juice
1/4 Cup Butter, Melted
1 egg, beaten
1 Cup Fresh Apples, Chopped Coarsely
1/2 Cup Pecans, Chopped
Pre Heat oven at 350° F.
Combine the first 5 ingredients in a large mixing bowl. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the apple chunks and chopped nuts. Add apple butter mixture to the dry ingredients and mix together. Pour half of the mixture in a loaf pan that has been sprayed with cooking spray. Carefully spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake for 55 to 65 minutes or until done.
Per Serving: 315 Cal (22% from Fat, 4% from Protein, 74% from Carb); 3 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 58 g Carb; 1 g Fiber; 39 g Sugar; 57 mg Calcium; 1 mg Iron; 199 mg Sodium; 28 mg Cholesterol.
This link should take you to the page that gives you two different recipes to choose from. You can also use apple juice with no sugar added. Well enjoy!
*Apple Bread*
Servings: 12, 1 loaf
2 Cups all-purpose flour, Or Use ½ Whole Wheat
1 Cup brown sugar, Packed
1 1/2 Tsp. baking powder
1/2 Tsp. baking soda
¼ Tsp. salt
1 1/2 Cups Apple Butter, Divided
1/2 Cup Apple Juice
1/4 Cup Butter, Melted
1 egg, beaten
1 Cup Fresh Apples, Chopped Coarsely
1/2 Cup Pecans, Chopped
Pre Heat oven at 350° F.
Combine the first 5 ingredients in a large mixing bowl. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the apple chunks and chopped nuts. Add apple butter mixture to the dry ingredients and mix together. Pour half of the mixture in a loaf pan that has been sprayed with cooking spray. Carefully spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake for 55 to 65 minutes or until done.
Per Serving: 315 Cal (22% from Fat, 4% from Protein, 74% from Carb); 3 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 58 g Carb; 1 g Fiber; 39 g Sugar; 57 mg Calcium; 1 mg Iron; 199 mg Sodium; 28 mg Cholesterol.
Friday, September 19, 2008
*Apple Cinnamon Chocolate Bars* (Diabetic Recipe)
Hello everyone! Today I decided to post another Diabetic Recipe. This is to make up for the one I forgot to post after the last dessert bar I posted for the people without diabetes. I like this dessert, apples, Cinnamon, and chocolate together. These really do complement each other. The apples, cinnamon, and oats are healthy for you. Every thing else is just a fill in. Well enjoy!
*Apple Cinnamon Chocolate Bars* (Diabetic Recipe)
Servings: 24
1 Cup white all purpose flour
1/4 Tsp salt
1/2 Tsp. baking soda
1/2 Tsp. ground cinnamon
¼ Cup Splenda Brown Sugar Blend
1 Cup Oat Meal, Original
1/2 Cup Shortening, vegetable
4 Apples, medium, fresh
¼ Cup Sugar Free Chocolate Baking Chips
Preheat the oven at 350° F.
Put the flour, salt, baking soda, cinnamon, brown sugar, and oats in the mixing bowl. Stir together. Add the shortening to the bowl. Use a fork or a pastry cuter to mix the ingredients and cut them into crumbs. Add sugar free chocolate pieces, Mixing well. Lightly grease the bottom and sides of the baking dish with a little bit of shortening or use nonstick spray. Spread half of the crumb mixture in the greased baking dish. Remove the core from the apples and slice them. Put the apple slices into the baking dish. Top the apples with the rest of the crumb mixture. Bake in the oven for 40 to 45 minutes. Cut into squares. It will fall apart easily.
Per Serving: 115 Cal (46% from Fat, 7% from Protein, 47% from Carb); 2 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 14 g Carb; 2 g Fiber; 4 g Sugar; 5 mg Calcium; 0 mg Iron; 38 mg Sodium; 2 mg Cholesterol.
*Apple Cinnamon Chocolate Bars* (Diabetic Recipe)
Servings: 24
1 Cup white all purpose flour
1/4 Tsp salt
1/2 Tsp. baking soda
1/2 Tsp. ground cinnamon
¼ Cup Splenda Brown Sugar Blend
1 Cup Oat Meal, Original
1/2 Cup Shortening, vegetable
4 Apples, medium, fresh
¼ Cup Sugar Free Chocolate Baking Chips
Preheat the oven at 350° F.
Put the flour, salt, baking soda, cinnamon, brown sugar, and oats in the mixing bowl. Stir together. Add the shortening to the bowl. Use a fork or a pastry cuter to mix the ingredients and cut them into crumbs. Add sugar free chocolate pieces, Mixing well. Lightly grease the bottom and sides of the baking dish with a little bit of shortening or use nonstick spray. Spread half of the crumb mixture in the greased baking dish. Remove the core from the apples and slice them. Put the apple slices into the baking dish. Top the apples with the rest of the crumb mixture. Bake in the oven for 40 to 45 minutes. Cut into squares. It will fall apart easily.
Per Serving: 115 Cal (46% from Fat, 7% from Protein, 47% from Carb); 2 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 14 g Carb; 2 g Fiber; 4 g Sugar; 5 mg Calcium; 0 mg Iron; 38 mg Sodium; 2 mg Cholesterol.
Thursday, September 18, 2008
*Sweet And Sour Meatloaf*
Hello, I'm posting Sweet And Sour Meatloaf today. This is really good and very easy to make. If you are out of vinegar, you could add more mustard and still get that sour taste. It will taste a little different though. Most of the time I use crackers. If you use saltine crackers, you should use less salt. Sometimes I use milk instead of tomato sauce. its good that way too.Well enjoy!
*Sweet And Sour Meatloaf*
Servings: 6
Meatloaf:
1 1/2 Lb. ground beef
1 Cup dry breadcrumbs, Or Crackers
¼ Tsp. salt
1/4 Tsp pepper
2 eggs
¼ Cup onions, Chopped
1 15 Oz. Can Tomato sauce, divided
Topping:
¾ Of 15 Oz. Can Tomato sauce
¼ Cup brown sugar
3 Tbls. mustard
3 Tbls. vinegar
¼ Cup Sugar
Pre heat oven at 350°F. Combine ground beef, bread crumbs, salt, pepper, and eggs. Add the onion and 1/4 of the can of tomato sauce. Put into a loaf pan and bake for 50 minutes. In the mean time in a sauce pan mix all of the topping ingredients. Bring to a boil and pour over meatloaf. Bake an additional 15 minutes.
Per Serving: 512 Cal (39% from Fat, 28% from Protein, 33% from Carb); 36 Jg Protein; 22 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 1 g Poly Fat; 43 g JCarb; 3 g Fiber; 25 g Sugar; 85 mg Calcium; 6 mg Iron; 1127 mg Sodium; 174 mg Cholesterol.
*Sweet And Sour Meatloaf*
Servings: 6
Meatloaf:
1 1/2 Lb. ground beef
1 Cup dry breadcrumbs, Or Crackers
¼ Tsp. salt
1/4 Tsp pepper
2 eggs
¼ Cup onions, Chopped
1 15 Oz. Can Tomato sauce, divided
Topping:
¾ Of 15 Oz. Can Tomato sauce
¼ Cup brown sugar
3 Tbls. mustard
3 Tbls. vinegar
¼ Cup Sugar
Pre heat oven at 350°F. Combine ground beef, bread crumbs, salt, pepper, and eggs. Add the onion and 1/4 of the can of tomato sauce. Put into a loaf pan and bake for 50 minutes. In the mean time in a sauce pan mix all of the topping ingredients. Bring to a boil and pour over meatloaf. Bake an additional 15 minutes.
Per Serving: 512 Cal (39% from Fat, 28% from Protein, 33% from Carb); 36 Jg Protein; 22 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 1 g Poly Fat; 43 g JCarb; 3 g Fiber; 25 g Sugar; 85 mg Calcium; 6 mg Iron; 1127 mg Sodium; 174 mg Cholesterol.
Wednesday, September 17, 2008
*Little Meatloafs* (Diabetic Recipe)
Hello everyone! Today's diabetic recipe is Little Meatloaves. These are really fun to make and the kids will like them too. The Melba toast in this recipe should probably be salt free and you can probably use a different type of a healthy oil. If buy any chance you are out of Worcestershire sauce you can replace that with an A1 steak sauce.When I make meatloaf I always use A1 or Heinz 57 sauce. I have never had any complaints. You can cut out the salt completely if you like. Well enjoy!
*little Meatloaves*
Servings: 4
2 Tsp. Olive Oil
¼ Cup Onion, Chopped Finely
2 Tsp. Fresh Thyme, Chopped
1 Lb. Extra Lean Ground Beef (5% fat)
2 Egg Whites
1 Cup Tomato Sauce, Sugar Free, Divided
2 Tbls. Tomato paste, Sugar Free
2 Tsp. Worcestershire Sauce
¾Cups Melba Toasts, Plain & Crushed
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
¼ Cup Ketchup
Preheat the oven at 400° F.
Using a small nonstick fry pan heat the olive oil. Saute' the onion in the fry pan, over medium-high heat. Add thyme and cook for 1 minute. Combine onion mixture and beef together in a large bowl. Add egg whites, 1/2 cup tomato sauce, tomato paste, Worcestershire sauce, Melba toast, salt, and pepper, mix well. Divide mixture into 4 equal portions. Mold each into small loafs and place in a lightly greased baking pan. Bake for 35 minutes. Mix the remaining tomato sauce and ketchup in a bowl. Spread this mixture over each meatloaf. Bake 5 more minutes until heated.
Per Serving: 375 Cal (47% from Fat, 36% from Protein, 16% from Carb); 36 g Protein; 21 g Tot Fat; 8 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 7 g Sugar; 42 mg Calcium; 5 mg Iron; 822 mg Sodium; 105 mg Cholesterol.
*little Meatloaves*
Servings: 4
2 Tsp. Olive Oil
¼ Cup Onion, Chopped Finely
2 Tsp. Fresh Thyme, Chopped
1 Lb. Extra Lean Ground Beef (5% fat)
2 Egg Whites
1 Cup Tomato Sauce, Sugar Free, Divided
2 Tbls. Tomato paste, Sugar Free
2 Tsp. Worcestershire Sauce
¾Cups Melba Toasts, Plain & Crushed
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
¼ Cup Ketchup
Preheat the oven at 400° F.
Using a small nonstick fry pan heat the olive oil. Saute' the onion in the fry pan, over medium-high heat. Add thyme and cook for 1 minute. Combine onion mixture and beef together in a large bowl. Add egg whites, 1/2 cup tomato sauce, tomato paste, Worcestershire sauce, Melba toast, salt, and pepper, mix well. Divide mixture into 4 equal portions. Mold each into small loafs and place in a lightly greased baking pan. Bake for 35 minutes. Mix the remaining tomato sauce and ketchup in a bowl. Spread this mixture over each meatloaf. Bake 5 more minutes until heated.
Per Serving: 375 Cal (47% from Fat, 36% from Protein, 16% from Carb); 36 g Protein; 21 g Tot Fat; 8 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 7 g Sugar; 42 mg Calcium; 5 mg Iron; 822 mg Sodium; 105 mg Cholesterol.
Tuesday, September 16, 2008
*Chocolate Peanut Butter No Bake Bars*
Hello, today's recipe is very simple. These bars taste a lot like a peanut butter cup and you don't have to bake them. I got this recipe from a friend. She really likes to share her recipes with me, especially when she likes them a lot.She's one of those people that gets very excited when someone shares a good recipe with her.She puts a big smile on my face when she does that. So I hope you enjoy this as much as we do.
*Chocolate Peanut Butter No Bake Bars*
Servings: 36
1 1/2 Cups Graham Cracker Crumbs
1 Lb. Powdered Sugar, 3 Cups
1 1/2 Cups peanut butter, Creamy
1 Cup butter, (2 Sticks) Melted
1 12 Oz. Bag Semi-Sweet milk chocolate chips
Mix the graham cracker crumbs, sugar and peanut butter together, mixing well. Blend in melted butter until mixed well. Press the mixture evenly into a
9 x 13 inch pan. Melt the chocolate chips in microwave or in a double boiler. Spread over the peanut butter mixture. Chill until just set and cut into bars. Don't let them get to hard.
Per Serving: 215 Cal (56% from Fat, 5% from Protein, 39% from Carb); 3 g Protein; 14 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 22 g Carb; 1 g Fiber; 19 g Sugar; 8 mg Calcium; 0 mg Iron; 98 mg Sodium; 14 mg Cholesterol
*Chocolate Peanut Butter No Bake Bars*
Servings: 36
1 1/2 Cups Graham Cracker Crumbs
1 Lb. Powdered Sugar, 3 Cups
1 1/2 Cups peanut butter, Creamy
1 Cup butter, (2 Sticks) Melted
1 12 Oz. Bag Semi-Sweet milk chocolate chips
Mix the graham cracker crumbs, sugar and peanut butter together, mixing well. Blend in melted butter until mixed well. Press the mixture evenly into a
9 x 13 inch pan. Melt the chocolate chips in microwave or in a double boiler. Spread over the peanut butter mixture. Chill until just set and cut into bars. Don't let them get to hard.
Per Serving: 215 Cal (56% from Fat, 5% from Protein, 39% from Carb); 3 g Protein; 14 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 22 g Carb; 1 g Fiber; 19 g Sugar; 8 mg Calcium; 0 mg Iron; 98 mg Sodium; 14 mg Cholesterol
Monday, September 15, 2008
*Blueberry Muffins* (Diabetic Recipe)
Hello everyone! Today's diabetic recipe is Blueberry Muffins. This is healthy and tastes really good too. The lemon and Splenda topping is a nice touch too. These are great for breakfast with a slice of lean ham.Well I'm making this short and sweet. Enjoy!
*Blueberry Muffins*
Servings: 12
1 Cup Flour, All-Purpose
1 Cup Whole Wheat Flour
1½ Tbls. Baking Powder
1/8 Tsp. Salt
1/3 Cup Splenda Granulated
1 Cup Sour Cream
1 Egg
1 Cup Fresh blueberries, Or Frozen
2 Tsp. lemon peel Grated
2 Tbls. Splenda
Preheat oven at 425 F.
Coat a 12-cup muffin pan with nonstick cooking spray. Combine flour, salt and 1/3 cup splenda. Make a well in center of mixture. Add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons Splenda. Sprinkle peel and Splenda mix over batter in each muffin cup. Bake on centrer shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot.
Per Serving: 124 Cal (31% from Fat, 10% from Protein, 59% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 2 g Fiber; 2 g Sugar; 130 mg Calcium; 1 mg Iron; 219 mg Sodium; 26 mg Cholesterol.
*Blueberry Muffins*
Servings: 12
1 Cup Flour, All-Purpose
1 Cup Whole Wheat Flour
1½ Tbls. Baking Powder
1/8 Tsp. Salt
1/3 Cup Splenda Granulated
1 Cup Sour Cream
1 Egg
1 Cup Fresh blueberries, Or Frozen
2 Tsp. lemon peel Grated
2 Tbls. Splenda
Preheat oven at 425 F.
Coat a 12-cup muffin pan with nonstick cooking spray. Combine flour, salt and 1/3 cup splenda. Make a well in center of mixture. Add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons Splenda. Sprinkle peel and Splenda mix over batter in each muffin cup. Bake on centrer shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot.
Per Serving: 124 Cal (31% from Fat, 10% from Protein, 59% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 2 g Fiber; 2 g Sugar; 130 mg Calcium; 1 mg Iron; 219 mg Sodium; 26 mg Cholesterol.
Sunday, September 14, 2008
*Almond-Poppy Seed Muffins*
Hi! Today I'm posting Almond-Poppy Seed Muffins. These are my favorite muffins, I will make these more than others. I use splenda in place of the sugar because I am a diabetic. You can also use less salt. There are other types of oil that you can use that are better for you , such as: coconut oil, peanut oil, sunflower oil, and others. I hope you enjoy this recipe.
*Almond-Poppy Seed Muffins*
Servings: 12
1 Egg
½Tsp Salt
1/3 Cup Sugar
1/4 Cup Oil
1 Cup Milk
2 Cups Flour
1½ Tbls. Baking powder
½ Cup Chopped almonds
1/3 Cup Poppy seeds
Pre heat oven at 400°F.
Beat egg, salt and sugar until light and fluffy. Add oil slowly and continue beating. Beat in milk. set aside. Sift flour and baking powder together and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20 to 25 minutes.
Per Serving: 226 Cal (45% from Fat, 10% from Protein, 44% from Carb); 6 g Protein; 12 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 175 mg Calcium; 2 mg Iron; 289 mg Sodium; 18 mg Cholesterol.
*Almond-Poppy Seed Muffins*
Servings: 12
1 Egg
½Tsp Salt
1/3 Cup Sugar
1/4 Cup Oil
1 Cup Milk
2 Cups Flour
1½ Tbls. Baking powder
½ Cup Chopped almonds
1/3 Cup Poppy seeds
Pre heat oven at 400°F.
Beat egg, salt and sugar until light and fluffy. Add oil slowly and continue beating. Beat in milk. set aside. Sift flour and baking powder together and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20 to 25 minutes.
Per Serving: 226 Cal (45% from Fat, 10% from Protein, 44% from Carb); 6 g Protein; 12 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 175 mg Calcium; 2 mg Iron; 289 mg Sodium; 18 mg Cholesterol.
Saturday, September 13, 2008
*Asparagus & Red Potatoes* ( Diabetic Recipe)
Hello everyone! Today's diabetic recipe I am posting is Asparagus and Red Potatoes. The recipe doesn't say anything about scrubbing the potatoes before slicing them, but I would assume that you would do that. I have a little scrub brush just for cleaning the vegetables off really well. I think this would be a good meal for vegetarians too, with a little something to go with it. I hope you enjoy this recipe. I'm discovering that I like asparagus if it is cooked with the right ingredients. Enjoy!
*Asparagus & Red Potatoes* ( Diabetic Recipe)
Servings: 4
8 Oz. Tiny Red Potatoes, Sliced Thin
1 Cup Asparagus, Fresh And Cut Into ½ Inch Pieces
Nonstick Cooking Spray
3 Eggs, Slightly Beaten
2 Tbls. Parsley, Freshly Snipped
1 Tsp. Rosemary, Freshly Snipped
½ Tsp. Onion Powder
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
2 Small Tomatoes, Seeded & Chopped
2 Tbls. Parmesan Cheese, Finely Shredded
In a large nonstick skillet with a lid, cook potatoes in about ½ cup water or a little more for about 5 minutes. Add the asparagus and cook, covered for 5 to 7 minutes more or until vegetables are tender.Drain the vegetables in a colander. Let skillet cool and dry.Lightly coat skillet with nonstick cooking spray. Return the vegetables to the skillet.
In a small bowl mix eggs, parsley, Rosemary, onion powder, salt, and pepper.Pour over the vegetables in the skillet, Don't stir.Cook over medium heat. When the mixture starts to set, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked mixture flows underneath. Continue to cook lifting edge until the egg mixture is almost set. Top will be moist.
Remove the skillet from heat and let stand, covered, for 3 to 5 more minutes or until the top is set. Top with tomato and Parmesan cheese, sprinkled on.
Per Serving: 130 Cal (37% from Fat, 27% from Protein, 36% from Carb); 9 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 12 g Carb; 2 g Fiber; 2 g Sugar; 77 mg Calcium; 2 mg Iron; 209 mg Sodium; 187 mg Cholesterol.
*Asparagus & Red Potatoes* ( Diabetic Recipe)
Servings: 4
8 Oz. Tiny Red Potatoes, Sliced Thin
1 Cup Asparagus, Fresh And Cut Into ½ Inch Pieces
Nonstick Cooking Spray
3 Eggs, Slightly Beaten
2 Tbls. Parsley, Freshly Snipped
1 Tsp. Rosemary, Freshly Snipped
½ Tsp. Onion Powder
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
2 Small Tomatoes, Seeded & Chopped
2 Tbls. Parmesan Cheese, Finely Shredded
In a large nonstick skillet with a lid, cook potatoes in about ½ cup water or a little more for about 5 minutes. Add the asparagus and cook, covered for 5 to 7 minutes more or until vegetables are tender.Drain the vegetables in a colander. Let skillet cool and dry.Lightly coat skillet with nonstick cooking spray. Return the vegetables to the skillet.
In a small bowl mix eggs, parsley, Rosemary, onion powder, salt, and pepper.Pour over the vegetables in the skillet, Don't stir.Cook over medium heat. When the mixture starts to set, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked mixture flows underneath. Continue to cook lifting edge until the egg mixture is almost set. Top will be moist.
Remove the skillet from heat and let stand, covered, for 3 to 5 more minutes or until the top is set. Top with tomato and Parmesan cheese, sprinkled on.
Per Serving: 130 Cal (37% from Fat, 27% from Protein, 36% from Carb); 9 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 12 g Carb; 2 g Fiber; 2 g Sugar; 77 mg Calcium; 2 mg Iron; 209 mg Sodium; 187 mg Cholesterol.
Friday, September 12, 2008
*Bacon Wrapped Asparagus*
Hello everyone ! Today I want to share this recipe of Bacon Wrapped Asparagus. My fiances' cousins daughter got this recipe in Santa Monica California while visiting her father for the summer. They shared the recipe with me after serving it last night. I was very surprised at how good it was. I don't care for asparagus, but this was superb! Enjoy!
*Bacon Wrapped Asparagus*
Servings: 6
1 Bunch Asparagus Spears, About 1 Lb. and About 5 Inches Long
1 Lb. Bacon slices
Pre heat oven at 375° F.
Take 3 asparagus spears and wrap 1 slice of bacon around until you reach the bottom of the spears. Place wrapped asparagus on a broiler. Repeat until all spears are wrapped. Place them in the oven and bake for 30 to 35 minutes. Serve with a main dish.
Per Serving: 418 Cal (69% from Fat, 29% from Protein, 2% from Carb); 29 g Protein; 32 g Tot Fat; 10 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 17 mg Calcium; 1 mg Iron; 1748 mg Sodium; 83 mg Cholesterol.
.
*Bacon Wrapped Asparagus*
Servings: 6
1 Bunch Asparagus Spears, About 1 Lb. and About 5 Inches Long
1 Lb. Bacon slices
Pre heat oven at 375° F.
Take 3 asparagus spears and wrap 1 slice of bacon around until you reach the bottom of the spears. Place wrapped asparagus on a broiler. Repeat until all spears are wrapped. Place them in the oven and bake for 30 to 35 minutes. Serve with a main dish.
Per Serving: 418 Cal (69% from Fat, 29% from Protein, 2% from Carb); 29 g Protein; 32 g Tot Fat; 10 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 17 mg Calcium; 1 mg Iron; 1748 mg Sodium; 83 mg Cholesterol.
.
Thursday, September 11, 2008
Peanut Butter Cookies (Diabetic Recipe)
Hello everyone! How are you today? Since I posted a Peanut Butter Cookie recipe yesterday, I wanted to tell you there was one for Diabetics posted on May 30TH 2008. The links are on the left hand side under cookies. Scroll down to
Friday, May 30, 2008 and you will see the post for that day. I really like these cookies. These cookies really do work without the flour. They taste just as good as the regular cookies. Well enjoy!
Friday, May 30, 2008 and you will see the post for that day. I really like these cookies. These cookies really do work without the flour. They taste just as good as the regular cookies. Well enjoy!
Wednesday, September 10, 2008
*Peanut Butter Cookies*
Hello everyone! Today I made Peanut butter cookies. The recipes says 36 servings. That's how many I was able to make from the recipe, but it will very for everyone because I make them a little smaller at times. You cant always get all of the balls you roll to be exactly ¾ of an inch. Here is a helpful hint: For chewier cookies, bake them for about 2 minutes less than the recipe calls for. Most of the time the amount of time called for in a recipe they come out crunchy. I like mine more on the chewier side. Well here is the recipe, enjoy!
*Peanut Butter Cookies*
1 ¼ cups flour, sifted
¼ tsp. salt
1 tsp. baking powder
½ cup butter, or shortening
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp. vanilla
1 egg
Pre heat oven at 375°Sift together flour, salt, and baking powder. Set aside. Cream butter, and sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Roll into ¾-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork. Dip fork in flour once and a while to keep it from sticking to the cookie dough.Bake at 375° for 10 to 12 minutes.
Prep Time: 12 minutes
Serves: 36
Per Serving: 83 Cal (48% from Fat, 7% from Protein, 45% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 10 g Carb; 0 g Fiber; 6 g Sugar; 13 mg Calcium; 0 mg Iron; 67 mg Sodium; 12 mg Cholesterol.
*Peanut Butter Cookies*
1 ¼ cups flour, sifted
¼ tsp. salt
1 tsp. baking powder
½ cup butter, or shortening
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp. vanilla
1 egg
Pre heat oven at 375°Sift together flour, salt, and baking powder. Set aside. Cream butter, and sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Roll into ¾-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork. Dip fork in flour once and a while to keep it from sticking to the cookie dough.Bake at 375° for 10 to 12 minutes.
Prep Time: 12 minutes
Serves: 36
Per Serving: 83 Cal (48% from Fat, 7% from Protein, 45% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 10 g Carb; 0 g Fiber; 6 g Sugar; 13 mg Calcium; 0 mg Iron; 67 mg Sodium; 12 mg Cholesterol.
Monday, September 8, 2008
*Peach Mousse* (Diabetic recipe)
Hello everyone I'm back. I relocated to Sandy Oregon and I live in an area that doesn't have good Internet service. Sorry about that. Today I'm posting Peach Mouse for the diabetics. This is a really easy recipe. I haven't been able to do as much cooking as I would like to do. So Didn't get to try this out before posting it. Maybe someone can let me know how it tastes and such. Well its been a really long day for me. I hope you enjoy this recipe. Until tomorrow.
*Peach Mousse*(Diabetic Recipe)
Servings: 4
3 Peaches, fresh, Blanched, Skin And Seed Removal
2 Tbls. Brandy, 80 proof (peach flavored)
1 Cup Whipped Topping, low fat, frozen, thawed
3 Tbls. Splenda sugar granular
1/2 Cup Strawberries, fresh, whole (or 4 strawberries)
Puree the peaches in a blender before transferring to a mixing bowl. Add the brandy, whipped topping, and splenda to peaches. Cover and freeze for 30 minutes until firm. Remove from freezer and beat with mixer until smooth. Divide mixture between 4 dessert dishes and top each with a strawberry.
Per Serving: 108 Cal (31% from Fat, 6% from Protein, 62% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 16 g Carb; 2 g Fiber; 11 g Sugar; 25 mg Calcium; 0 mg Iron; 20 mg Sodium; 11 mg Cholesterol.
*Peach Mousse*(Diabetic Recipe)
Servings: 4
3 Peaches, fresh, Blanched, Skin And Seed Removal
2 Tbls. Brandy, 80 proof (peach flavored)
1 Cup Whipped Topping, low fat, frozen, thawed
3 Tbls. Splenda sugar granular
1/2 Cup Strawberries, fresh, whole (or 4 strawberries)
Puree the peaches in a blender before transferring to a mixing bowl. Add the brandy, whipped topping, and splenda to peaches. Cover and freeze for 30 minutes until firm. Remove from freezer and beat with mixer until smooth. Divide mixture between 4 dessert dishes and top each with a strawberry.
Per Serving: 108 Cal (31% from Fat, 6% from Protein, 62% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 16 g Carb; 2 g Fiber; 11 g Sugar; 25 mg Calcium; 0 mg Iron; 20 mg Sodium; 11 mg Cholesterol.
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