Hello everyone! Today's diabetic recipe is Ham, Potato And Green Bean Soup. Soup is a great comfort food, especially during those really cold day's. this is really quick to make. Well enjoy!
*Ham, Potato And Green Bean Soup*
Servings: 4
3 Cloves Garlic, Minced
2 lg. Potatoes, Quartered Lengthwise, Sliced ¼" Thick
1 Lg. Onion, Chopped
4 Oz. Ham, Cubed
1½ Cups, Chicken Broth
1½ Cups Water
1½ Tsp. Marjoram, Dried And Crushed
½ Tsp. Black Pepper
12 Oz.Fresh Green Beans, Cut In Half
3 Med. Carrots, Peeled And Sliced
1/3 Cup Light Sour Cream
In a large sauce pan, combine the garlic, potatoes, onion, ham, broth, water, marjoram, and the pepper. On a burner heated to high, bring mixture to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.
Mash potatoes slightly. Break them up to give soup a chunky texture.
Add carrots and green beans. Cover and cook, stirring occasionally, for about 10 minutes. Add the sour cream and simmer, stirring constantly, until soup is slightly thickened and creamy. Serve and enjoy!
Makes 4 servings
Per Serving: 145 Cal (19% from Fat, 28% from Protein, 53% from Carb); 11 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 5 g Fiber; 4 g Sugar; 64 mg Calcium; 2 mg Iron; 614 mg Sodium; 12 mg Cholesterol.
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Wednesday, September 30, 2009
Tuesday, September 29, 2009
*Mocha Custards*
Hello everyone! Today's recipe is Mocha Custards. Coffee is one of my down falls and chocolate of course. I collect a lot of coffee recipes. Some I like and some I don't like. This one is a good one. Enjoy!
*Mocha Custards*
Servings: 6
Note: may be made 1 day in advance and kept covered and chilled.
½ Cup sugar
1/3 Cup semisweet chocolate, chopped fine
5 Lg. Egg yolks
1 Lg. Egg2 Cups milk
2 Tbls. Instant espresso powder
1/8 Tsp. Salt
1½ Tsp. Vanilla extract
¾ Cup Whipped cream
In a small skillet, cook ¼ cup of the sugar over medium heat, stirring with a fork, until it is melted and golden caramel in color. carefully pour ¼ cup water it into the side of the
skillet and simmer the mixture, stirring, until the caramel is dissolved. Remove from heat and stir in chocolate until it is melted. Preheat oven at 300°F. Scald the milk in a small sauce pan. In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and whisk in the chocolate mixture. Slowly whisk in the scalded milk. Add the espresso powder, vanilla and salt. Strain the custard through a fine sieve into another bowl, skim the froth off and divide the custard among six ramekins. Put ramekins in a baking pan and add enough hot water to reach 1/3 up the sides of the ramekins. Cover pan tightly with foil. Bake custards in the middle of the preheated oven until they are just set or for40-45 minutes.Let them cool completely, uncovered. Chill, covered, for 3 hours before serving. Garnish each custard with 2 tablespoons of
whipped cream.
Per Serving: 253 Cal (47% from Fat, 10% from Protein, 43% from Carb); 7 g Protein; 13 g Tot Fat; 7 g Sat Fat; 5 g Mono Fat; 1 g Poly Fat; 28 g Carb; 1 g Fiber; 26 g Sugar; 154 mg Calcium; 1 mg Iron; 112 mg Sodium; 228 mg Cholesterol.
*Mocha Custards*
Servings: 6
Note: may be made 1 day in advance and kept covered and chilled.
½ Cup sugar
1/3 Cup semisweet chocolate, chopped fine
5 Lg. Egg yolks
1 Lg. Egg2 Cups milk
2 Tbls. Instant espresso powder
1/8 Tsp. Salt
1½ Tsp. Vanilla extract
¾ Cup Whipped cream
In a small skillet, cook ¼ cup of the sugar over medium heat, stirring with a fork, until it is melted and golden caramel in color. carefully pour ¼ cup water it into the side of the
skillet and simmer the mixture, stirring, until the caramel is dissolved. Remove from heat and stir in chocolate until it is melted. Preheat oven at 300°F. Scald the milk in a small sauce pan. In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and whisk in the chocolate mixture. Slowly whisk in the scalded milk. Add the espresso powder, vanilla and salt. Strain the custard through a fine sieve into another bowl, skim the froth off and divide the custard among six ramekins. Put ramekins in a baking pan and add enough hot water to reach 1/3 up the sides of the ramekins. Cover pan tightly with foil. Bake custards in the middle of the preheated oven until they are just set or for40-45 minutes.Let them cool completely, uncovered. Chill, covered, for 3 hours before serving. Garnish each custard with 2 tablespoons of
whipped cream.
Per Serving: 253 Cal (47% from Fat, 10% from Protein, 43% from Carb); 7 g Protein; 13 g Tot Fat; 7 g Sat Fat; 5 g Mono Fat; 1 g Poly Fat; 28 g Carb; 1 g Fiber; 26 g Sugar; 154 mg Calcium; 1 mg Iron; 112 mg Sodium; 228 mg Cholesterol.
Monday, September 28, 2009
*Chocolate Bread Pudding* (Diabetic)
Hello everyone! Today's diabetic recipe is Chocolate Bread Pudding. I haven't tried this yet, but it sounds really good. I like the regular bread pudding and I love chocolate. I think this would be good with about 1 teaspoon of cinnamon or more.Well enjoy!
*Chocolate Bread Pudding*
Servings: 15, 1/2 cup each.
10 Slices Stale Bread, Crusts Trimmed Off, Cut in ¾-Inch Cubes
7½ Cups 1% Milk
6 squares Bittersweet Chocolate
½ Tsp. Salt
6 Eggs, 2 Of Them Separated
2 Cups Splenda
2 Tbls. Vanilla Extract
½ Tsp. Almond Extract
Preheat oven at 400°F.In a medium sauce pan, place milk, chocolate, and salt in it and
heat until chocolate is melted. Blend the mixture well with a
mixer.Put the 4 eggs and 2 egg yolks in a large bowl and beat slightly, stirring in 1½ cups of Splenda.Gradually stir in the chocolate milk mixture, vanilla extract,
and almond extract.Stir the bread cubes into this mixture and let stand 10-15
minutes.Pour into a large casserole dish, set in a pan with enough hot
water to come halfway up the casserole dish. Bake 1 hour in oven.When the pudding is almost done, beat the egg whites until stiff
but not dry, adding the remaining Splenda gradually. Spread
meringue on the pudding and bake for 5-10 minutes longer, or
until the meringue is a light golden brown. Serve warm or cold.
Enjoy!
Per Serving: 208 Cal (38% from Fat, 18% from Protein, 44% from Carb); 11 g Protein; 10 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 9 g Sugar; 187 mg Calcium; 3 mg Iron; 284 mg Sodium; 104 mg Cholesterol.
*Chocolate Bread Pudding*
Servings: 15, 1/2 cup each.
10 Slices Stale Bread, Crusts Trimmed Off, Cut in ¾-Inch Cubes
7½ Cups 1% Milk
6 squares Bittersweet Chocolate
½ Tsp. Salt
6 Eggs, 2 Of Them Separated
2 Cups Splenda
2 Tbls. Vanilla Extract
½ Tsp. Almond Extract
Preheat oven at 400°F.In a medium sauce pan, place milk, chocolate, and salt in it and
heat until chocolate is melted. Blend the mixture well with a
mixer.Put the 4 eggs and 2 egg yolks in a large bowl and beat slightly, stirring in 1½ cups of Splenda.Gradually stir in the chocolate milk mixture, vanilla extract,
and almond extract.Stir the bread cubes into this mixture and let stand 10-15
minutes.Pour into a large casserole dish, set in a pan with enough hot
water to come halfway up the casserole dish. Bake 1 hour in oven.When the pudding is almost done, beat the egg whites until stiff
but not dry, adding the remaining Splenda gradually. Spread
meringue on the pudding and bake for 5-10 minutes longer, or
until the meringue is a light golden brown. Serve warm or cold.
Enjoy!
Per Serving: 208 Cal (38% from Fat, 18% from Protein, 44% from Carb); 11 g Protein; 10 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 9 g Sugar; 187 mg Calcium; 3 mg Iron; 284 mg Sodium; 104 mg Cholesterol.
Sunday, September 27, 2009
*Creamy Peas And Potatoes*
Hello everyone! Today's recipe is Creamy Peas And Potatoes. Here is an old fashioned comfort food that I grew up eating. My kids loved these. I still like to make them. Well I hope you enjoy!
*Creamy Peas And Potatoes*
Servings: 6
1 Tbls. Butter
1 Tbls. Flour
¼ Tsp. Salt
1 Cup Milk3 Cups Red Potatoes, Cubed And Cooked
1 10 Oz. Pkg. Frozen Peas, Cooked And Drained
Melt the butter in a medium sauce pan; Stir in flour and salt.
Gradually whisk in milk and cook until thick and bubbly.
Add in cooked potatoes and peas; heat through. Serve
and enjoy!
Per Serving: 139 Cal (19% from Fat, 17% from Protein, 64% from
Carb); 6 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g
Poly Fat; 23 g Carb; 4 g Fiber; 3 g Sugar; 79 mg Calcium; 1 mg
Iron; 295 mg Sodium; 8 mg Cholesterol.
*Creamy Peas And Potatoes*
Servings: 6
1 Tbls. Butter
1 Tbls. Flour
¼ Tsp. Salt
1 Cup Milk3 Cups Red Potatoes, Cubed And Cooked
1 10 Oz. Pkg. Frozen Peas, Cooked And Drained
Melt the butter in a medium sauce pan; Stir in flour and salt.
Gradually whisk in milk and cook until thick and bubbly.
Add in cooked potatoes and peas; heat through. Serve
and enjoy!
Per Serving: 139 Cal (19% from Fat, 17% from Protein, 64% from
Carb); 6 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g
Poly Fat; 23 g Carb; 4 g Fiber; 3 g Sugar; 79 mg Calcium; 1 mg
Iron; 295 mg Sodium; 8 mg Cholesterol.
Saturday, September 26, 2009
*Sweet And Sour Carrots*
Hello everyone! Today's diabetic recipe is Sweet And Sour Carrots. I don't have to make my grandchildren eat these, they eat them with out an argument. I like them too. Well enjoy!
*Sweet And Sour Carrots*
Servings: 4
2 Cups Baby Carrots
1 Cup Water
2½ Tbls. Honey
2½ Tbls. Dijon Mustard
Microwave carrots on high in the water for 5 minutes,then drain. Stir in the remaining ingredients while carrots are hot. Enjoy!
Per Serving: 76 Cal (2% from Fat, 4% from Protein, 95% from
Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g
Poly Fat; 17 g Carb; 2 g Fiber; 14 g Sugar; 23 mg Calcium; 0 mg
Iron; 158 mg Sodium; 0 mg Cholesterol.
*Sweet And Sour Carrots*
Servings: 4
2 Cups Baby Carrots
1 Cup Water
2½ Tbls. Honey
2½ Tbls. Dijon Mustard
Microwave carrots on high in the water for 5 minutes,then drain. Stir in the remaining ingredients while carrots are hot. Enjoy!
Per Serving: 76 Cal (2% from Fat, 4% from Protein, 95% from
Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g
Poly Fat; 17 g Carb; 2 g Fiber; 14 g Sugar; 23 mg Calcium; 0 mg
Iron; 158 mg Sodium; 0 mg Cholesterol.
Thursday, September 24, 2009
*Cranberry Oatmeal Cookies*
Hello everyone! Today's recipe is Cranberry Oatmeal Cookies. These have cranberries, white chocolate chips, Oats and raisins. There are a few healthy ingredients in this cookie recipe. I try to stick with the more healthy cookies when I can, but we all have are down falls occasionally. Well enjoy!
*Cranberry Oatmeal Cookies*
Servings: 60
1 Cup soft butter
1 1/2 Cups sugar
2 Eggs
1 Tsp vanilla Extract
2 Cups Flour
2 Tsp baking powder
12 Oz white chocolate chips
¾ Cup Cranberries, Coarsely Chopped Fresh Or Frozen
¼ Tsp. salt
1/4 Tsp baking soda
2 Cups quick oats
1 Cup raisins
1 Tbls orange Zest
Preheat oven at 375°F.
Blend sugar and butter together with a mixer. Blend in eggs, vanilla, flour and the rest of the ingredients.
Drop by teaspoons onto a greased cookie sheet. Bake for 12-14 minutes or until edges are golden brown.
Per Serving: 123 Cal (40% from Fat, 5% from Protein, 55% from Carb); 1 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 1 g Fiber; 11 g Sugar; 24 mg Calcium; 0 mg Iron; 37 mg Sodium; 18 mg Cholesterol.
*Cranberry Oatmeal Cookies*
Servings: 60
1 Cup soft butter
1 1/2 Cups sugar
2 Eggs
1 Tsp vanilla Extract
2 Cups Flour
2 Tsp baking powder
12 Oz white chocolate chips
¾ Cup Cranberries, Coarsely Chopped Fresh Or Frozen
¼ Tsp. salt
1/4 Tsp baking soda
2 Cups quick oats
1 Cup raisins
1 Tbls orange Zest
Preheat oven at 375°F.
Blend sugar and butter together with a mixer. Blend in eggs, vanilla, flour and the rest of the ingredients.
Drop by teaspoons onto a greased cookie sheet. Bake for 12-14 minutes or until edges are golden brown.
Per Serving: 123 Cal (40% from Fat, 5% from Protein, 55% from Carb); 1 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 1 g Fiber; 11 g Sugar; 24 mg Calcium; 0 mg Iron; 37 mg Sodium; 18 mg Cholesterol.
Tuesday, September 22, 2009
* Mexican Lasagna Casserole* (Diabetic)
Hello everyone! Today's diabetic recipe is Mexican Lasagna Casserole. This lasagna is a bit different from are regular recipes we mostly use, but it's good.Well I hope you enjoy this recipe.
*Mexican Lasagna Casserole* (Diabetic)
Servings: 8
1 Lb. Boneless, Skinless Chicken Breasts, Cut Into ¼" Strips
1 Lg. Onion, Halved And Cut Into Thin Wedges
2 Cloves Garlic, Minced
2 Cups (16 Oz.) Fat-Free Ricotta Cheese
1 Cup (8 Oz.) Reduced -Fat Sour Cream
1 4½ Oz. Jar Green Chiles, Chopped
½ Cup Fresh Cilantro, Chopped (optional)
2½ Tsp.Ground Cumin
1/8 Tsp. Salt
6 Plum Tomatoes. Chopped
8 Corn Tortillas, 6" And Cut In Half
1¼ Cups (5 Oz.) Low-Fat Monterey Jack Cheese, Shredded
Preheat oven at 350°F. Coat a baking dish with cooking spray.
Set aside.Coat a 12 inch nonstick skillet with cooking spray. Add the chicken and cook over medium heat, turning several times,for 5 minutes or until no longer pink.
Transfer to a medium bowl. Wipe the skillet with a paper towel and coat with the cooking spray. Add the onion and garlic. Cover and cook over medium heat, stirring occasionally, for 8-9 minutes, or until lightly browned.
Add to the chicken in the bowl. In another bowl, mix the ricotta, sour cream, Chile, cilantro, cumin, and salt Spread one cup of tomatoes in the prepared baking dish and arrange half of
the tortillas evenly on top. Spread half of the Ricotta cheese mixture over the tortillas. Top with half of the chicken mixture.
Top with one cup of the remaining tomatoes and ½ cup of Monterey jack cheese. Repeat with remaning tortillas, ricotta cheese mixture, and chicken mixture.Sprinkle with the remaining one cup tomatoes and ¾ cup of Monterey Jack cheese. Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns to quickly. Enjoy!
Per Serving: 261 Cal (38% from Fat, 39% from Protein, 23% from Carb); 26 g Protein; 11 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 15 g Carb; 2 g Fiber; 2 g Sugar; 359 mg Calcium; 1 mg Iron; 492 mg Sodium; 65 mg Cholesterol.
*Mexican Lasagna Casserole* (Diabetic)
Servings: 8
1 Lb. Boneless, Skinless Chicken Breasts, Cut Into ¼" Strips
1 Lg. Onion, Halved And Cut Into Thin Wedges
2 Cloves Garlic, Minced
2 Cups (16 Oz.) Fat-Free Ricotta Cheese
1 Cup (8 Oz.) Reduced -Fat Sour Cream
1 4½ Oz. Jar Green Chiles, Chopped
½ Cup Fresh Cilantro, Chopped (optional)
2½ Tsp.Ground Cumin
1/8 Tsp. Salt
6 Plum Tomatoes. Chopped
8 Corn Tortillas, 6" And Cut In Half
1¼ Cups (5 Oz.) Low-Fat Monterey Jack Cheese, Shredded
Preheat oven at 350°F. Coat a baking dish with cooking spray.
Set aside.Coat a 12 inch nonstick skillet with cooking spray. Add the chicken and cook over medium heat, turning several times,for 5 minutes or until no longer pink.
Transfer to a medium bowl. Wipe the skillet with a paper towel and coat with the cooking spray. Add the onion and garlic. Cover and cook over medium heat, stirring occasionally, for 8-9 minutes, or until lightly browned.
Add to the chicken in the bowl. In another bowl, mix the ricotta, sour cream, Chile, cilantro, cumin, and salt Spread one cup of tomatoes in the prepared baking dish and arrange half of
the tortillas evenly on top. Spread half of the Ricotta cheese mixture over the tortillas. Top with half of the chicken mixture.
Top with one cup of the remaining tomatoes and ½ cup of Monterey jack cheese. Repeat with remaning tortillas, ricotta cheese mixture, and chicken mixture.Sprinkle with the remaining one cup tomatoes and ¾ cup of Monterey Jack cheese. Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns to quickly. Enjoy!
Per Serving: 261 Cal (38% from Fat, 39% from Protein, 23% from Carb); 26 g Protein; 11 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 15 g Carb; 2 g Fiber; 2 g Sugar; 359 mg Calcium; 1 mg Iron; 492 mg Sodium; 65 mg Cholesterol.
*Hawaiian Ham Casserole*
Hello everyone! Today's recipe is Hawaiian Ham Casserole. It's time for comfort food again. Casseroles are a big hit in are house. I would also have a salad of some type with this casserole. If you like Hawaiian pizza you will like this. This casserole has meat, fruit and vegetable. Well enjoy!
*Hawaiian Ham Casserole*
Servings: 4
2 Cups Cooked Ham, Diced
2 Tbls. Butter, Or Margarine
1 8½ Oz. Can Pineapple Chunks, Drained
4 Tbls. Brown Sugar
1 Can Condensed Onion Soup
4 Lg. Sweet Potatoes, Boiled,peeled, And Sliced Thick
¾ Cup Pecans, Chopped
Salt, To Taste
Pepper, To Taste
Heat the butter in a heavy casserole dish and lightly brown the
ham in it.
Stir in the pineapple chunks, 2 tablespoons of the brown sugar,
and onion soup. Season to taste. Cook until it just reaches the
boiling point and remove from heat.
Arrange sweet potato slices over the top of pineapple mixture,
overlapping a little.Combine pecans and remaining brown sugar and spread over the
potatoes.
Bake 30 minutes at 400°F. Serve with brussel sprouts and enjoy!
Per Serving: 532 Cal (45% from Fat, 15% from Protein, 39% from
Carb); 21 g Protein; 28 g Tot Fat; 7 g Sat Fat; 13 g Mono Fat; 6
g Poly Fat; 54 g Carb; 7 g Fiber; 29 g Sugar; 100 mg Calcium; 3
mg Iron; 1436 mg Sodium; 44 mg Cholesterol.
*Hawaiian Ham Casserole*
Servings: 4
2 Cups Cooked Ham, Diced
2 Tbls. Butter, Or Margarine
1 8½ Oz. Can Pineapple Chunks, Drained
4 Tbls. Brown Sugar
1 Can Condensed Onion Soup
4 Lg. Sweet Potatoes, Boiled,peeled, And Sliced Thick
¾ Cup Pecans, Chopped
Salt, To Taste
Pepper, To Taste
Heat the butter in a heavy casserole dish and lightly brown the
ham in it.
Stir in the pineapple chunks, 2 tablespoons of the brown sugar,
and onion soup. Season to taste. Cook until it just reaches the
boiling point and remove from heat.
Arrange sweet potato slices over the top of pineapple mixture,
overlapping a little.Combine pecans and remaining brown sugar and spread over the
potatoes.
Bake 30 minutes at 400°F. Serve with brussel sprouts and enjoy!
Per Serving: 532 Cal (45% from Fat, 15% from Protein, 39% from
Carb); 21 g Protein; 28 g Tot Fat; 7 g Sat Fat; 13 g Mono Fat; 6
g Poly Fat; 54 g Carb; 7 g Fiber; 29 g Sugar; 100 mg Calcium; 3
mg Iron; 1436 mg Sodium; 44 mg Cholesterol.
Monday, September 21, 2009
*Oatmeal Cookies* (Diabetic)
Hello everyone! Today's diabetic recipe is Oatmeal Cookies. I like cookies, we all like cookies. I think I will go shopping for the ingredients tomarrow so I can make these. There arent very many carbohydrates in them. Well enjoy!
*Oatmeal Cookies*
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Low-Fat
½ Cup Splenda
3 Tbls. Splenda Brown Sugar Blend
½ Tsp. Baking Soda
2 Egg Whites
½ Tsp. Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Quick Cooking Rolled Oats
In a large mixing bowl combine butter and peanut butter. With a mixer on medium speed, beat about 30 seconds or until combined.Add splenda, brown sugar blend and baking soda. Beat until combined. Beat in egg whites and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375° oven for 7 to 8 minutes or until edges are golden brown. Cool on sheets for 1 minute. Transfer to a wire rack and let cool.
Per Serving: 71 Cal (52% from Fat, 11% from Protein, 37% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 1 g Sugar; 4 mg Calcium; 0 mg Iron; 27 mg Sodium; 6 mg Cholesterol.
*Oatmeal Cookies*
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Low-Fat
½ Cup Splenda
3 Tbls. Splenda Brown Sugar Blend
½ Tsp. Baking Soda
2 Egg Whites
½ Tsp. Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Quick Cooking Rolled Oats
In a large mixing bowl combine butter and peanut butter. With a mixer on medium speed, beat about 30 seconds or until combined.Add splenda, brown sugar blend and baking soda. Beat until combined. Beat in egg whites and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375° oven for 7 to 8 minutes or until edges are golden brown. Cool on sheets for 1 minute. Transfer to a wire rack and let cool.
Per Serving: 71 Cal (52% from Fat, 11% from Protein, 37% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 1 g Sugar; 4 mg Calcium; 0 mg Iron; 27 mg Sodium; 6 mg Cholesterol.
Saturday, September 19, 2009
*Breakfast Casserole*
Hello everyone! Todays recipe is Breakfast Casserole. This is sooooo goood. The flavor's of all the ingredients together mingles in your mouth. The best comfort food.
You can add other flavor's and take out what you dont like. Well enjoy!
*Breakfast Casserole*
Servings: 8
2 Cups Large SeasonedCcroutons
2 Cup Cheddar Cheese, Shredded Any Kind Will Do
1 Lb. Ground Sausage
6 Eggs
1 1/2 Cups Milk
1/2 Tsp. Dry Mustard
¼ Tsp Salt
¼ Tsp Pepper
¼ Tsp. Dried Thyme, Crushed
1/4 Cup Sliced Jalapenos, (Optional)
3 Slices Cooked Bacon, Pieces (optional)
Cook sausage until well done in a skillet. Drain fat and set aside. Layer the bottom of casserole dish with croutons.In a mixing bowl beat eggs with milk, salt, pepper, thyme, and mustard. Mix in cooked sausage, hash browns, and if desired jalapenos or bacon. Pour mix over croutons and top with cheese. Cover with plastic and refrigerate overnight. Uncover and bake at 350°F for 1 hour, serve hot and enjoy!
Per Serving: 639 Cal (67% from Fat, 24% from Protein, 8% from Carb); 38 g Protein; 47 g Tot Fat; 20 g Sat Fat; 18 g Mono Fat; 5 g Poly Fat; 13 g Carb; 1 g Fiber; 6 g Sugar; 461 mg Calcium; 3 mg Iron; 1318 mg Sodium; 365 mg Cholesterol.
You can add other flavor's and take out what you dont like. Well enjoy!
*Breakfast Casserole*
Servings: 8
2 Cups Large SeasonedCcroutons
2 Cup Cheddar Cheese, Shredded Any Kind Will Do
1 Lb. Ground Sausage
6 Eggs
1 1/2 Cups Milk
1/2 Tsp. Dry Mustard
¼ Tsp Salt
¼ Tsp Pepper
¼ Tsp. Dried Thyme, Crushed
1/4 Cup Sliced Jalapenos, (Optional)
3 Slices Cooked Bacon, Pieces (optional)
Cook sausage until well done in a skillet. Drain fat and set aside. Layer the bottom of casserole dish with croutons.In a mixing bowl beat eggs with milk, salt, pepper, thyme, and mustard. Mix in cooked sausage, hash browns, and if desired jalapenos or bacon. Pour mix over croutons and top with cheese. Cover with plastic and refrigerate overnight. Uncover and bake at 350°F for 1 hour, serve hot and enjoy!
Per Serving: 639 Cal (67% from Fat, 24% from Protein, 8% from Carb); 38 g Protein; 47 g Tot Fat; 20 g Sat Fat; 18 g Mono Fat; 5 g Poly Fat; 13 g Carb; 1 g Fiber; 6 g Sugar; 461 mg Calcium; 3 mg Iron; 1318 mg Sodium; 365 mg Cholesterol.
Friday, September 18, 2009
* Egg and Bacon Pockets* (Diabetic)
Hello everyone! Today's diabetic recipe is Egg and Bacon Pockets. These are really good. You can make these ahead, If you know you will be cutting things close in the morning before work you can split the egg mixture into 4 portions In containers and have the bread already cut then in the morning put them together and microwave them and go. Well, enjoy!
*Egg and Bacon Pockets*
Servings: 4
2 Eggs
4 Egg Whites
4 oz. Canadian Style Bacon, Chopped
3 1/2 tbls. Water
3 tbls. Green Onion, Sliced
1/8 tsp. Salt
2 lg. Whole Wheat Pita Rounds, halved
1/2 cup Reduced Fat Cheddar Cheese, Shredded
Cooking Spray
In a medium bowl whisk eggs, egg whites,bacon, water, green onion, and salt together, until well blended.Coat a large non stick skillet with cooking spray, lightly. Heat over medium heat. Add the egg mixture to pan. let cook without stirring, until it begins to set on bottom and around the edges. Lift just enough to allow uncooked portion to flow underneath. Continue to cook about 2 minutes more or until egg is cooked through but is still glossy and moist. Remove from heat.Fill pita half's with egg mixture. Sprinkle with cheese. Enjoy!
Per Serving: 213 Cal (38% from Fat, 31% from Protein, 31% from Carb); 19 g Protein; 11 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 19 g Carb; 2 g Fiber; 1 g Sugar; 145 mg Calcium; 2 mg Iron; 731 mg Sodium; 140 mg Cholesterol.
*Egg and Bacon Pockets*
Servings: 4
2 Eggs
4 Egg Whites
4 oz. Canadian Style Bacon, Chopped
3 1/2 tbls. Water
3 tbls. Green Onion, Sliced
1/8 tsp. Salt
2 lg. Whole Wheat Pita Rounds, halved
1/2 cup Reduced Fat Cheddar Cheese, Shredded
Cooking Spray
In a medium bowl whisk eggs, egg whites,bacon, water, green onion, and salt together, until well blended.Coat a large non stick skillet with cooking spray, lightly. Heat over medium heat. Add the egg mixture to pan. let cook without stirring, until it begins to set on bottom and around the edges. Lift just enough to allow uncooked portion to flow underneath. Continue to cook about 2 minutes more or until egg is cooked through but is still glossy and moist. Remove from heat.Fill pita half's with egg mixture. Sprinkle with cheese. Enjoy!
Per Serving: 213 Cal (38% from Fat, 31% from Protein, 31% from Carb); 19 g Protein; 11 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 19 g Carb; 2 g Fiber; 1 g Sugar; 145 mg Calcium; 2 mg Iron; 731 mg Sodium; 140 mg Cholesterol.
Wednesday, September 16, 2009
*Salmon Loaf*
Today's recipe is Salmon Loaf. This recipe makes me think of salmon Patties, only they don't have the soup. This is so much easier to put together. Well, I went brain dead so I hope you enjoy.
Salmon Loaf
Serves: 6
1/2 cup Dry Powdered Milk
3/4 cup Water
1 14 3/4 oz. can Pink Salmon, Drained and Flaked
3/4 cup Celery, Finely Chopped
1/3 cup Onion, Chopped
24 Fat-Free Saltine Crackers, Crushed Very Fine
1 10.5 oz. can Cream Of Celery Soup
2 tsp. Parsley Flakes, Dried
Cooking Spray, Butter Flavor
Preheat oven at 350*F.Spray a 9X5 inch loaf pan with cooking spray. In a large bowl Combine all of the above ingredients. Mix well. Let stand for about 3 minutes. Pat the mixture in prepared loaf pan. Bake for 45 minutes. Set loaf pan on a wire rack and let stand 5 minutes. Cut into 6 servings and enjoy!
Per Serving: 229 Cal (25% from Fat, 35% from Protein, 41% from Carb); 19 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 2 g Poly Fat; 23 g Carb; 1 g Fiber; 4 g Sugar; 252 mg Calcium; 3 mg Iron; 795 mg Sodium; 45 mg Cholesterol.
Salmon Loaf
Serves: 6
1/2 cup Dry Powdered Milk
3/4 cup Water
1 14 3/4 oz. can Pink Salmon, Drained and Flaked
3/4 cup Celery, Finely Chopped
1/3 cup Onion, Chopped
24 Fat-Free Saltine Crackers, Crushed Very Fine
1 10.5 oz. can Cream Of Celery Soup
2 tsp. Parsley Flakes, Dried
Cooking Spray, Butter Flavor
Preheat oven at 350*F.Spray a 9X5 inch loaf pan with cooking spray. In a large bowl Combine all of the above ingredients. Mix well. Let stand for about 3 minutes. Pat the mixture in prepared loaf pan. Bake for 45 minutes. Set loaf pan on a wire rack and let stand 5 minutes. Cut into 6 servings and enjoy!
Per Serving: 229 Cal (25% from Fat, 35% from Protein, 41% from Carb); 19 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 2 g Poly Fat; 23 g Carb; 1 g Fiber; 4 g Sugar; 252 mg Calcium; 3 mg Iron; 795 mg Sodium; 45 mg Cholesterol.
Tuesday, September 15, 2009
*Spicy Ginger Sea Bass*
Hello everyone! Today's diabetic recipe is Spicy Ginger Sea Bass. I havent tried this one yet, But it sounds good. I'm going to have to go shopping so I can make this. Well, enjoy!
*Spicy Ginger Sea Bass*
Servings: 4
Note: As a precaution wear gloves when working with jalapeno peppers. If you dont have any, be sure to wash hands directly after working with then.
4 4 Oz. Sea Bass Fillets, Fresh Or Frozen About 1 Inch Thick
¾ Cup Green Onion, Sliced Thinly
1 Tbls. Lemon Juice
3 Tsp. Fresh Ginger, Grated
2 Cloves Garlic, Minced
2 Tsp. Soy Sauce, Low Sodium
1 Med. Jalapeno Pepper, Seeded And Finly Chopped
Rinse thawed fish; pat dry with paper towles. In a bowl stir together green onions, ½ tablespoon lemon juice, ginger, and garlic. In a 2-quart square baking dish (microwavable), arrange the fish fillets in a single layer. Tuck any thin edges under. Spoon onion mixture over fish. Cover the dish with plastic and poke enough wholes in top for ventilasion.
Microwave on high power for 4 to 6 minutes or until the fish flakes easily when you test it with a fork. Give the dish a half-turn halfway through the cooking time.
With a spatula, transfer the fish to 4 dinner plates. In a bowl stir together fish sauce, chilli pepper, and the rest of the lemon juice and drizzle over fish. Serve.
Per Serving: 83 Cal (17% from Fat, 69% from Protein, 14% from Carb); 14 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 1 g Poly Fat; 3 g Carb; 1 g Fiber; 1 g Sugar; 25 mg Calcium; 1 mg Iron; 153 mg Sodium; 30 mg Cholesterol.
*Spicy Ginger Sea Bass*
Servings: 4
Note: As a precaution wear gloves when working with jalapeno peppers. If you dont have any, be sure to wash hands directly after working with then.
4 4 Oz. Sea Bass Fillets, Fresh Or Frozen About 1 Inch Thick
¾ Cup Green Onion, Sliced Thinly
1 Tbls. Lemon Juice
3 Tsp. Fresh Ginger, Grated
2 Cloves Garlic, Minced
2 Tsp. Soy Sauce, Low Sodium
1 Med. Jalapeno Pepper, Seeded And Finly Chopped
Rinse thawed fish; pat dry with paper towles. In a bowl stir together green onions, ½ tablespoon lemon juice, ginger, and garlic. In a 2-quart square baking dish (microwavable), arrange the fish fillets in a single layer. Tuck any thin edges under. Spoon onion mixture over fish. Cover the dish with plastic and poke enough wholes in top for ventilasion.
Microwave on high power for 4 to 6 minutes or until the fish flakes easily when you test it with a fork. Give the dish a half-turn halfway through the cooking time.
With a spatula, transfer the fish to 4 dinner plates. In a bowl stir together fish sauce, chilli pepper, and the rest of the lemon juice and drizzle over fish. Serve.
Per Serving: 83 Cal (17% from Fat, 69% from Protein, 14% from Carb); 14 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 1 g Poly Fat; 3 g Carb; 1 g Fiber; 1 g Sugar; 25 mg Calcium; 1 mg Iron; 153 mg Sodium; 30 mg Cholesterol.
Monday, September 14, 2009
*Zucchini Orange Muffins*
Hello everyone! Today's recipe is Zucchini Orange Muffins. These are really good they are soft and moist. You do need to use a food chopper. I tried to use a blender first but it didn't work. I tried it because I know not everyone has a food chopper. Well enjoy!
Zucchini Orange Muffins
Serves: 24
1 C. oil
1 tsp. baking soda
1 whole orange (do not peel)
1/2 C. chopped nuts
1/2 tsp. baking powder
2 C. sugar
2 C. zucchini (do not peel)
3 C. four
3 eggs, beaten until fluffy
4 tsp. cinnamon
4 tsp. vanilla
Put orange and zucchini though the chopper or food processor. Combine eggs, oil, sugar, vanilla and cinnamon and beat. Add baking soda, flour, and baking powder and mix just until dry ingredients are moistened. Add chopped nuts.Spoon batter into prepared cups, filling each cup 1/2 full. Bake18-20 minutes, until golden brown. Let cool in pan on wire rack 5minutes. Remove from pan. Serve warm or at room temperature.
Per Serving: 192 Cal (43% from Fat, 6% from Protein, 51% from Carb); 3 g Protein;
9 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 5 g Poly Fat; 25 g Carb; 1 g Fiber; 15 g Sugar;
23 mg Calcium; 0 mg Iron; 48 mg Sodium; 25 mg Cholesterol.
Zucchini Orange Muffins
Serves: 24
1 C. oil
1 tsp. baking soda
1 whole orange (do not peel)
1/2 C. chopped nuts
1/2 tsp. baking powder
2 C. sugar
2 C. zucchini (do not peel)
3 C. four
3 eggs, beaten until fluffy
4 tsp. cinnamon
4 tsp. vanilla
Put orange and zucchini though the chopper or food processor. Combine eggs, oil, sugar, vanilla and cinnamon and beat. Add baking soda, flour, and baking powder and mix just until dry ingredients are moistened. Add chopped nuts.Spoon batter into prepared cups, filling each cup 1/2 full. Bake18-20 minutes, until golden brown. Let cool in pan on wire rack 5minutes. Remove from pan. Serve warm or at room temperature.
Per Serving: 192 Cal (43% from Fat, 6% from Protein, 51% from Carb); 3 g Protein;
9 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 5 g Poly Fat; 25 g Carb; 1 g Fiber; 15 g Sugar;
23 mg Calcium; 0 mg Iron; 48 mg Sodium; 25 mg Cholesterol.
Sunday, September 13, 2009
*Applesauce-Bran Muffins* (Diabetic)
Hello everyone! Today's diabetic recipe is Applesauce-Bran Muffins. My family really likes these. They are a very healthy snack and they are good to have with breakfast. These are easy to make too. Well enjoy!
*Applesauce-Bran Muffins*
Servings: 24
2 1/2 Cup white all purpose flour
½ Cup Splenda
1 1/2 Tsp. baking soda
1/2 Tsp. salt
1½ Cups low fat buttermilk
1/4 Cup fat free milk
1/2 Cup liquid egg substitute
1 Cup applesauce, Unsweetened
3 Cups wheat Bran
Preheat oven at 400° F and spray muffin tins with cooking spray or line with paper muffin cups.Combine flour, splenda, baking soda and salt in a large bowl.In a medium bowl, add buttermilk, milk, egg substitute and applesauce then blend well with a wire whisk. Add the bran to the wet ingredients and continue to mix.Add wet ingredients to the dry and stir until just combined.Evenly distribute batter amongst the 24 muffin cups, filling 3/4 full.
Bake muffins for 22-24 minutes at 400*F. Cool baked muffins on wire racks.
Per Serving: 77 Cal (6% from Fat, 16% from Protein, 77% from Carb); 4 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 4 g Fiber; 2 g Sugar; 37 mg Calcium; 1 mg Iron; 66 mg Sodium; 1 mg Cholesterol.
*Applesauce-Bran Muffins*
Servings: 24
2 1/2 Cup white all purpose flour
½ Cup Splenda
1 1/2 Tsp. baking soda
1/2 Tsp. salt
1½ Cups low fat buttermilk
1/4 Cup fat free milk
1/2 Cup liquid egg substitute
1 Cup applesauce, Unsweetened
3 Cups wheat Bran
Preheat oven at 400° F and spray muffin tins with cooking spray or line with paper muffin cups.Combine flour, splenda, baking soda and salt in a large bowl.In a medium bowl, add buttermilk, milk, egg substitute and applesauce then blend well with a wire whisk. Add the bran to the wet ingredients and continue to mix.Add wet ingredients to the dry and stir until just combined.Evenly distribute batter amongst the 24 muffin cups, filling 3/4 full.
Bake muffins for 22-24 minutes at 400*F. Cool baked muffins on wire racks.
Per Serving: 77 Cal (6% from Fat, 16% from Protein, 77% from Carb); 4 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 4 g Fiber; 2 g Sugar; 37 mg Calcium; 1 mg Iron; 66 mg Sodium; 1 mg Cholesterol.
Saturday, September 12, 2009
*Apple Cabbage Kielbasa*
Hello everyone! Today's recipe is slow cooked in a crock pot, its Apple Cabbage Kielbasa. You get a salty sweet taste and it's easy to make. I love cooking from a slow cooker because I'm usually energetic in the morning and I start slowing down in the afternoon. I don't have to mess with any thing for dinner because it's already made and cooking. Well, I hope you enjoy!
*Apple Cabbage Kielbasa*
Servings: 10
Low-Fat
3 apples, cored and sliced in 1/4-inch slices.
1 Medium Head,16 Oz. cabbage, sliced into small wedges
2 Medium potatoes, peeled and sliced into 1/4-inch slices
1 cup onion, Chopped
2 Lg.kielbasa Links, sliced into 1/2-inch pieces & Cut In ½
1 Tsp. Cinnamon
1 Cup water
1 Tsp sugar
1/2 Tsp. olive oil
1/8 Tsp. salt
1/8 Tsp. Pepper
Place ingredients in layers in crock pot starting with cabbage wedges, kielbasa, apples, onion, then potatoes. Whisk together water, cinnamon, sugar, olive oil, salt and pepper. Pour over layers into crock pot. Cook in slow cooker on Low for 6 hours or High for 2 to 3 hours.
Per Serving: 79 Cal (25% from Fat, 11% from Protein, 64% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 13 g Carb; 1 g Fiber; 5 g Sugar; 11 mg Calcium; 0 mg Iron; 137 mg Sodium; 8 mg Cholesterol.
*Apple Cabbage Kielbasa*
Servings: 10
Low-Fat
3 apples, cored and sliced in 1/4-inch slices.
1 Medium Head,16 Oz. cabbage, sliced into small wedges
2 Medium potatoes, peeled and sliced into 1/4-inch slices
1 cup onion, Chopped
2 Lg.kielbasa Links, sliced into 1/2-inch pieces & Cut In ½
1 Tsp. Cinnamon
1 Cup water
1 Tsp sugar
1/2 Tsp. olive oil
1/8 Tsp. salt
1/8 Tsp. Pepper
Place ingredients in layers in crock pot starting with cabbage wedges, kielbasa, apples, onion, then potatoes. Whisk together water, cinnamon, sugar, olive oil, salt and pepper. Pour over layers into crock pot. Cook in slow cooker on Low for 6 hours or High for 2 to 3 hours.
Per Serving: 79 Cal (25% from Fat, 11% from Protein, 64% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 13 g Carb; 1 g Fiber; 5 g Sugar; 11 mg Calcium; 0 mg Iron; 137 mg Sodium; 8 mg Cholesterol.
Friday, September 11, 2009
*Pecan Sammie's*
Hello everyone! I noticed I skipped a day for those of you that don't have diabetes, so I decided to post recipes for the Normie's out there today and tomorrow. This recipe is so good. I went to my friends house for a BBQ and she served these as an appetiser. She gave me the recipe. She
(Patty) said her 3 year old calls them nut Sammie's, hence the name Pecan Sammie's. I thought it was cute, so you know the rest. Diabetics could eat these too, except I would use light cream cheese. Well that's it for today, Enjoy!
Pecan Sammie's
Servings: 20 (about)
1 8 Oz. Pkg Cream cheese, Room Temperature
2 Tbls. Fresh chives, Chopped
¼ Tsp. Ground Pepper, Freshly Ground
1/8 Tsp. Salt
1 Cup Pecan halves
Mix the cream cheese, chives, salt, and pepper. Spread a small amount on a pecan half and top with another pecan half. Serve chilled or at room temperature. About 20 servings.
Per Serving: 82 Cal (88% from Fat, 7% from Protein, 5% from Carb); 1 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 1 g Carb; 1 g Fiber; 0 g Sugar; 14 mg Calcium; 0 mg Iron; 53 mg Sodium; 14 mg Cholesterol.
(Patty) said her 3 year old calls them nut Sammie's, hence the name Pecan Sammie's. I thought it was cute, so you know the rest. Diabetics could eat these too, except I would use light cream cheese. Well that's it for today, Enjoy!
Pecan Sammie's
Servings: 20 (about)
1 8 Oz. Pkg Cream cheese, Room Temperature
2 Tbls. Fresh chives, Chopped
¼ Tsp. Ground Pepper, Freshly Ground
1/8 Tsp. Salt
1 Cup Pecan halves
Mix the cream cheese, chives, salt, and pepper. Spread a small amount on a pecan half and top with another pecan half. Serve chilled or at room temperature. About 20 servings.
Per Serving: 82 Cal (88% from Fat, 7% from Protein, 5% from Carb); 1 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 1 g Carb; 1 g Fiber; 0 g Sugar; 14 mg Calcium; 0 mg Iron; 53 mg Sodium; 14 mg Cholesterol.
Thursday, September 10, 2009
* Hungarian Goulash* (Diabetic style)
Hello everyone! Today's recipe is Hungarian Goulash Diabetic style. You cook this in a crock pot. You can leave this cooking all day while you are working and not heat up the house. I use whole wheat pasta. I think you can use just about any type of pasta. Well enjoy!
Hungarian Goulash
Servings: 10
2 1/2 cups Onion, Chopped
2 Whole Bay Leaves
3 cloves Garlic, Minced
1 1/2 cups Green Sweet Pepper
3 lbs. Beef Stew Meat, cut into 1 inch cubes
1 6 oz. can Tomato paste
2/3 cup Water
4 tsp. Hungarian Paprika
1/4 tsp. Salt
1/4 tsp. Black Pepper
6 cups Noodles, cooked
In a 4 quart Slow Cooker, stir onions, Bay Leaves, garlic, and sweet peppers together. In a bowl mix tomato paste, water, Paprika, salt, and black pepper. Pour over meat.Cover and cook. Low setting for 10 to 12 hours or High setting for 5 to 6 hours.Serve over noodles. Make sure you remove bay leaves before serving.
Per Serving: 529 Cal (41% from Fat, 34% from Protein, 25% from Carb); 44 g Protein; 24 g Tot Fat; 9 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 33 g Carb; 6 g Fiber; 5 g Sugar; 38 mg Calcium; 6 mg Iron; 303 mg Sodium; 136 mg Cholesterol.
Hungarian Goulash
Servings: 10
2 1/2 cups Onion, Chopped
2 Whole Bay Leaves
3 cloves Garlic, Minced
1 1/2 cups Green Sweet Pepper
3 lbs. Beef Stew Meat, cut into 1 inch cubes
1 6 oz. can Tomato paste
2/3 cup Water
4 tsp. Hungarian Paprika
1/4 tsp. Salt
1/4 tsp. Black Pepper
6 cups Noodles, cooked
In a 4 quart Slow Cooker, stir onions, Bay Leaves, garlic, and sweet peppers together. In a bowl mix tomato paste, water, Paprika, salt, and black pepper. Pour over meat.Cover and cook. Low setting for 10 to 12 hours or High setting for 5 to 6 hours.Serve over noodles. Make sure you remove bay leaves before serving.
Per Serving: 529 Cal (41% from Fat, 34% from Protein, 25% from Carb); 44 g Protein; 24 g Tot Fat; 9 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 33 g Carb; 6 g Fiber; 5 g Sugar; 38 mg Calcium; 6 mg Iron; 303 mg Sodium; 136 mg Cholesterol.
Wednesday, September 9, 2009
*Deviled Eggs w/Crab* (Diabetic)
Hello everyone! Today's diabetic recipe is Deviled Eggs with Crab. These are great for party's, holidays, picnics, and company over for dinner. I haven't had any complaints and they never last for very long. Well I hope you enjoy these.
Deviled Eggs w/Crab
Serves: 16
Eggs:
8 Eggs, Hard Boiled
2 tsp. Dijon Mustard
1/4 cup Light Miracle Whip
1 tbls. Green Onion, chopped finely
1/4 tsp. Salt
1/4 tsp. Cayenne Pepper
Crab:
1 tbls. Mango Chutney, Purchased
3 tbls. Light Miracle Whip
1/2 tsp. Curry Powder
1/2 cup Crab meat, Cooked, about 3 oz.
Eggs:
In a small bowl mix egg yolks, miracle whip, green onion, mustard,salt, and cayenne pepper; mash and stir with a fork until combined.Spoon into a Decorating bag fitted with a star tip or you
can use a Quart size resealable bag with a corner snipped off. Pipe into egg whites.
Crab,
Cut up any large pieces of chutney.In a small bowl mix Chutney, miracle whip, curry powder, salt, and cayenne pepper. Carefully fold in crab meat. Top each deviled egg with a spoonful of crab mixture. Cover and chill for 2 hours. I you desire garnish with
paprika.Enjoy!
Per Serving: 72 Cal (63% from Fat, 25% from Protein, 13% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 16 mg Calcium; 1 mg
Iron; 143 mg Sodium; 124 mg Cholesterol.
Deviled Eggs w/Crab
Serves: 16
Eggs:
8 Eggs, Hard Boiled
2 tsp. Dijon Mustard
1/4 cup Light Miracle Whip
1 tbls. Green Onion, chopped finely
1/4 tsp. Salt
1/4 tsp. Cayenne Pepper
Crab:
1 tbls. Mango Chutney, Purchased
3 tbls. Light Miracle Whip
1/2 tsp. Curry Powder
1/2 cup Crab meat, Cooked, about 3 oz.
Eggs:
In a small bowl mix egg yolks, miracle whip, green onion, mustard,salt, and cayenne pepper; mash and stir with a fork until combined.Spoon into a Decorating bag fitted with a star tip or you
can use a Quart size resealable bag with a corner snipped off. Pipe into egg whites.
Crab,
Cut up any large pieces of chutney.In a small bowl mix Chutney, miracle whip, curry powder, salt, and cayenne pepper. Carefully fold in crab meat. Top each deviled egg with a spoonful of crab mixture. Cover and chill for 2 hours. I you desire garnish with
paprika.Enjoy!
Per Serving: 72 Cal (63% from Fat, 25% from Protein, 13% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 16 mg Calcium; 1 mg
Iron; 143 mg Sodium; 124 mg Cholesterol.
Tuesday, September 8, 2009
* Lime Coconut Angel Cake*
Hello everyone! today's recipe is Lime Coconut Angel Cake. Mmmmmm that sweet lemon taste with coconut. This is also great to take on a picnic, pre-sliced and stored in individual containers. Well enjoy!
Lime Coconut Angel Cake
Servings: 16
Tip: Use a flexible spatula to frost cake and frost softly.
1 Box Angel food Cake Mix
1 1/4 Cups cold water
1 14 Oz. Can sweetened condensed milk
½ Cup lime juice, Or Key Lime Juice
1 Tsp Lime Zest
1 12 Oz. Container frozen whipped Topping, Thawed
1 Cup flaked coconut
Make cake mix as directed on package, using cold water. Cool the cake completely. Cut cake horizontally into 3 even layers. Place the bottom layer, cut side up, on serving plate.
In large bowl, beat sweet milk, lime juice and lime zest with electric mixer until smooth and thickened. Fold in the whipped topping.
Spread 1 cup lime mixture evenly over the top of first layer of cake. Place the second layer of cake carefully on bottom layer; spread another 1 cup lime mixture evenly on top of the layer. Top with remaining layer of cake. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut.
Per Serving: 173 Cal (46% from Fat, 7% from Protein, 47% from Carb); 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 21 g Carb; 0 g Fiber; 15 g Sugar; 103 mg Calcium; 0 mg Iron; 78 mg Sodium; 27 mg Cholesterol.
Lime Coconut Angel Cake
Servings: 16
Tip: Use a flexible spatula to frost cake and frost softly.
1 Box Angel food Cake Mix
1 1/4 Cups cold water
1 14 Oz. Can sweetened condensed milk
½ Cup lime juice, Or Key Lime Juice
1 Tsp Lime Zest
1 12 Oz. Container frozen whipped Topping, Thawed
1 Cup flaked coconut
Make cake mix as directed on package, using cold water. Cool the cake completely. Cut cake horizontally into 3 even layers. Place the bottom layer, cut side up, on serving plate.
In large bowl, beat sweet milk, lime juice and lime zest with electric mixer until smooth and thickened. Fold in the whipped topping.
Spread 1 cup lime mixture evenly over the top of first layer of cake. Place the second layer of cake carefully on bottom layer; spread another 1 cup lime mixture evenly on top of the layer. Top with remaining layer of cake. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut.
Per Serving: 173 Cal (46% from Fat, 7% from Protein, 47% from Carb); 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 21 g Carb; 0 g Fiber; 15 g Sugar; 103 mg Calcium; 0 mg Iron; 78 mg Sodium; 27 mg Cholesterol.
Monday, September 7, 2009
*Lemon cake w/a hint of Rosemary* (Diabetic)
Hello everyone! Today's recipe for the diabetic is Lemon cake w/a hint of Rosemary. This is great for that night time snack. The mixture of lemon and rosemary is sooo good and its great for picnics. Well enjoy!
Lemon cake w/a hint of Rosemary
Serves: 8
Cake:
Cooking Spray
1 cup Flour, all- Purpose
1 1/2 tsp. Rosemary, fresh snipped
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 cup Splenda
2 Egg Yolks
2 tbls. Canola Oil
1/3 cup Lemon Low-Fat Yogurt
2 tsp. Lemon Zest
2 Egg Whites
Lemon Glaze:
3 tbls. Lemon Juice
4 tbls Splenda
Fresh strawberries, chopped (optional)
Lemon wedges cut small (optional)
Sifted Powder Sugar
Cake: Pre heat oven at 350*F.
Lightly coat an 8X1 1/2 inch round cake pan with cooking spray and set aside. In a small bowl mix together flour, rosemary, baking powder, baking soda, and salt.
In a large bowl using an electric mixer, mix together splenda, egg yolks, and oil for 2 minutes. Add yogurt and lemon zest.Mix well. Add flour mixture and beat until just combined.
Wash beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form.To lighten batter, stir in about 1/3 of beaton egg whites. Fold in remaining egg whites. Spread in prepared pan.
Bake for 25 to 3o minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes.
Lemon glaze:
In a small bowl stir together lemon juice and splenda.Use a fork to pierce cake. Drizzle lemon glaze over cake. Cool compleetely. Invert to remove from pan; turn cake top side up. If desired, garnish each serving with strawberries and lemon pieces. Sprinkle wth powdered sugar.Enjoy!
Per Serving: 115 Cal (34% from Fat, 12% from Protein, 54% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 17 g Carb; 1 g Fiber; 3 g Sugar; 57 mg Calcium; 0 mg Iron; 196 mg Sodium; 52 mg Cholesterol.
Lemon cake w/a hint of Rosemary
Serves: 8
Cake:
Cooking Spray
1 cup Flour, all- Purpose
1 1/2 tsp. Rosemary, fresh snipped
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 cup Splenda
2 Egg Yolks
2 tbls. Canola Oil
1/3 cup Lemon Low-Fat Yogurt
2 tsp. Lemon Zest
2 Egg Whites
Lemon Glaze:
3 tbls. Lemon Juice
4 tbls Splenda
Fresh strawberries, chopped (optional)
Lemon wedges cut small (optional)
Sifted Powder Sugar
Cake: Pre heat oven at 350*F.
Lightly coat an 8X1 1/2 inch round cake pan with cooking spray and set aside. In a small bowl mix together flour, rosemary, baking powder, baking soda, and salt.
In a large bowl using an electric mixer, mix together splenda, egg yolks, and oil for 2 minutes. Add yogurt and lemon zest.Mix well. Add flour mixture and beat until just combined.
Wash beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form.To lighten batter, stir in about 1/3 of beaton egg whites. Fold in remaining egg whites. Spread in prepared pan.
Bake for 25 to 3o minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes.
Lemon glaze:
In a small bowl stir together lemon juice and splenda.Use a fork to pierce cake. Drizzle lemon glaze over cake. Cool compleetely. Invert to remove from pan; turn cake top side up. If desired, garnish each serving with strawberries and lemon pieces. Sprinkle wth powdered sugar.Enjoy!
Per Serving: 115 Cal (34% from Fat, 12% from Protein, 54% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 17 g Carb; 1 g Fiber; 3 g Sugar; 57 mg Calcium; 0 mg Iron; 196 mg Sodium; 52 mg Cholesterol.
Saturday, September 5, 2009
*Apple Raisin Cole Slaw*
Hello everyone! Today's recipe is for all you normal people out there. For those that care about the fat content, you can use light mayonnaise and 2% or less milk. It will still taste just as good as if it had the fat content in it. This isn't as sweet as most Cole slaw's. If you like it sweeter then add more sugar to your taste. Well, enjoy!
Apple Raisin Cole Slaw
Servings: 6-8
1 Med. Head Cabbage, Shredded
1 Med. Carrot, Shredded
1 Med. Apple, Shredded
1/2 Cup Raisins
1 Cup Mayonnaise
2 Tbls. Sugar
1 Tsp. Cider Vinegar
1/4 Cup Milk
½ Tsp. Salt, Io Taste
¼ Tsp. Black Pepper, To Taste
Toss shredded vegetables, and add raisins. In another bowl, Combine the remaining ingredients; add to cabbage mixture. If it's to dry add more milk or mayonnaise . Chill for about 2 hours and serve. Serving Size: 6-8, 1/2 c. servings.
Per Serving: 378 Cal (69% from Fat, 3% from Protein, 28% from Carb); 3 g Protein; 30 g Tot Fat; 4 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 27 g Carb; 4 g Fiber; 15 g Sugar; 96 mg Calcium; 1 mg Iron; 462 mg Sodium; 14 mg Cholesterol.
Apple Raisin Cole Slaw
Servings: 6-8
1 Med. Head Cabbage, Shredded
1 Med. Carrot, Shredded
1 Med. Apple, Shredded
1/2 Cup Raisins
1 Cup Mayonnaise
2 Tbls. Sugar
1 Tsp. Cider Vinegar
1/4 Cup Milk
½ Tsp. Salt, Io Taste
¼ Tsp. Black Pepper, To Taste
Toss shredded vegetables, and add raisins. In another bowl, Combine the remaining ingredients; add to cabbage mixture. If it's to dry add more milk or mayonnaise . Chill for about 2 hours and serve. Serving Size: 6-8, 1/2 c. servings.
Per Serving: 378 Cal (69% from Fat, 3% from Protein, 28% from Carb); 3 g Protein; 30 g Tot Fat; 4 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 27 g Carb; 4 g Fiber; 15 g Sugar; 96 mg Calcium; 1 mg Iron; 462 mg Sodium; 14 mg Cholesterol.
Friday, September 4, 2009
*Apple Raisin Coleslaw* ( Diabetic )
Hello everyone! Today's diabetic recipe is Apple Raisin Coleslaw. In are house this salad goes fast. We never have any left overs. This salad is sweet and tangy. You could put nuts in this if you like, I would say about 1/2 cup. Well that's it for today. Enjoy!
Apple Raisin Coleslaw
Servings: 12
1 Cup Plain Nonfat Yogurt
¼ Cup Mayonnaise, Light
2 Tbls. Dijon Mustard
2 Tbls. Cider Vinegar
¼ Tsp. Salt
1/4 Tsp. Black Pepper, Freshly Ground
5 Cups Cabbage, Fresh Shredded
5 Cups Red Cabbage Fresh, shredded
2 Cups Carrots, Shredded
1/2 Cup Green Onion, Fresh Chopped
2 Apples Medium, Fresh, Cored and Chopped
½ Cup Raisin
In a large bowl, combine yogurt, mayonnaise, Dijon mustard, cider vinegar, salt and pepper, stir well and set aside.
In another bowl combine cabbages, carrots, green onions, apple, and raisins. Add yogurt mixture, and toss well. Cover and chill at least 2 hours.
Per Serving: 110 Cal (33% from Fat, 9% from Protein, 58% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 3 g Fiber; 12 g Sugar; 86 mg Calcium; 1 mg
Iron; 155 mg Sodium; 3 mg Cholesterol.
Apple Raisin Coleslaw
Servings: 12
1 Cup Plain Nonfat Yogurt
¼ Cup Mayonnaise, Light
2 Tbls. Dijon Mustard
2 Tbls. Cider Vinegar
¼ Tsp. Salt
1/4 Tsp. Black Pepper, Freshly Ground
5 Cups Cabbage, Fresh Shredded
5 Cups Red Cabbage Fresh, shredded
2 Cups Carrots, Shredded
1/2 Cup Green Onion, Fresh Chopped
2 Apples Medium, Fresh, Cored and Chopped
½ Cup Raisin
In a large bowl, combine yogurt, mayonnaise, Dijon mustard, cider vinegar, salt and pepper, stir well and set aside.
In another bowl combine cabbages, carrots, green onions, apple, and raisins. Add yogurt mixture, and toss well. Cover and chill at least 2 hours.
Per Serving: 110 Cal (33% from Fat, 9% from Protein, 58% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 3 g Fiber; 12 g Sugar; 86 mg Calcium; 1 mg
Iron; 155 mg Sodium; 3 mg Cholesterol.
Thursday, September 3, 2009
*Grilled Steak In Maranade*
Hello everyone! Today I'm posting Grilled Steak In Marinade.I got this recipe from my neighbor. She said that you can use Italian dressing Instead of the marinade recipe she gave me. It works out just the same. I like to make my own best. everyone loves the flavor much better. The steaks come out so tender and delishes. Well enjoy!
Grilled Steak In Marinade
Servings: 4
Tip: You can use any cut of meat and a variety of seasonings of
your choice.
4 Beef Sirloin Steaks 1" Thick, Boneless
1 Cup Vinegar
1/3 Cup Onion, chopped
1/3 Cup Olive Oil
1 Tbls. Fresh Thyme, Snipped Or 1 Tsp. Dry
½ Tsp. Salt
½ Tsp. Coarsely Ground Black Pepper
2 Cloves Garlic, Minced
Trim fat from meat. Place meat in a plastic bag and set in a
shallow dish.For marinade, Stir together remaining ingredients. Pour over meat, close bag.
Marinade about 3 hours or overnight, turning occasionally.Drain Steaks, reserving marinade. Grill the steaks on the rack of uncovered grill directly over medium coals to desired Donne's, turning once and brushing once with reserved marinade halfway through. Discard any remaining marinade. Enjoy!
Per Serving: 739 Cal (66% from Fat, 31% from Protein, 3% from
Carb); 57 g Protein; 54 g Tot Fat; 16 g Sat Fat; 28 g Mono Fat; 3 g Poly Fat; 6 g Carb; 1 g Fiber; 4 g Sugar; 65 mg Calcium; 5 mg Iron; 412 mg Sodium; 187 mg Cholesterol.
Grilled Steak In Marinade
Servings: 4
Tip: You can use any cut of meat and a variety of seasonings of
your choice.
4 Beef Sirloin Steaks 1" Thick, Boneless
1 Cup Vinegar
1/3 Cup Onion, chopped
1/3 Cup Olive Oil
1 Tbls. Fresh Thyme, Snipped Or 1 Tsp. Dry
½ Tsp. Salt
½ Tsp. Coarsely Ground Black Pepper
2 Cloves Garlic, Minced
Trim fat from meat. Place meat in a plastic bag and set in a
shallow dish.For marinade, Stir together remaining ingredients. Pour over meat, close bag.
Marinade about 3 hours or overnight, turning occasionally.Drain Steaks, reserving marinade. Grill the steaks on the rack of uncovered grill directly over medium coals to desired Donne's, turning once and brushing once with reserved marinade halfway through. Discard any remaining marinade. Enjoy!
Per Serving: 739 Cal (66% from Fat, 31% from Protein, 3% from
Carb); 57 g Protein; 54 g Tot Fat; 16 g Sat Fat; 28 g Mono Fat; 3 g Poly Fat; 6 g Carb; 1 g Fiber; 4 g Sugar; 65 mg Calcium; 5 mg Iron; 412 mg Sodium; 187 mg Cholesterol.
Wednesday, September 2, 2009
*Grilled Citrus Sirloin Steak* ( Diabetic )
Hello everyone! I'm sorry I haven't been around for these last couple days.
The recipe for today is Grilled Citrus Sirloin Steak. This is very easy to make and the lemon brings all the ingredients together. I love the smell of lemon. Well enjoy!
Grilled Citrus Sirloin Steak
Servings: 6
2 Tsp. Lemon Zest
¼ Cup Lemon Juice
2 Tbls. Extra Virgin Olive Oil
3 Coves Garlic
½ Tsp. Black Pepper, Freshly Ground
½ Tsp. Salt
4 Small Yellow Sweet Peppers, Chopped Coarsely
3 Small Zucchini, Sliced Lengthwise
1¼ To 1½ Lb. Boneless Beef Top Sirloin Steak, Cut Into 1" Pieces
Dressing:
Using a small bowl, mix lemon zest,lemon juice, oil, garlic, pepper, and salt.
Steak:
Using a glass baking dish, combine sweet pepper and zucchini with 2 tablespoons of dressing. Place steak directly over medium coals on the rack of an uncovered grill.Grill until desired doneness, turning once and brushing with dressing after turning. Discard the remainder dressing used for brushing on..
Place the vegetables around the meat for about the last 10 minutes of grilling time. Turning once.Cut zucchini into bite size pieces. In a medium bowl, Toss the vegetables with the remaining 2 tablespoons of dressing. Slice the steak and serve with the vegetables.
Per Serving: 358 Cal (34% from Fat, 54% from Protein, 12% from Carb); 48 g Protein; 13 g Tot Fat; 4 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 11 g Carb; 2 g Fiber; 1 g Sugar; 77 mg Calcium; 4 mg Iron; 320 mg Sodium; 87 mg Cholesterol.
The recipe for today is Grilled Citrus Sirloin Steak. This is very easy to make and the lemon brings all the ingredients together. I love the smell of lemon. Well enjoy!
Grilled Citrus Sirloin Steak
Servings: 6
2 Tsp. Lemon Zest
¼ Cup Lemon Juice
2 Tbls. Extra Virgin Olive Oil
3 Coves Garlic
½ Tsp. Black Pepper, Freshly Ground
½ Tsp. Salt
4 Small Yellow Sweet Peppers, Chopped Coarsely
3 Small Zucchini, Sliced Lengthwise
1¼ To 1½ Lb. Boneless Beef Top Sirloin Steak, Cut Into 1" Pieces
Dressing:
Using a small bowl, mix lemon zest,lemon juice, oil, garlic, pepper, and salt.
Steak:
Using a glass baking dish, combine sweet pepper and zucchini with 2 tablespoons of dressing. Place steak directly over medium coals on the rack of an uncovered grill.Grill until desired doneness, turning once and brushing with dressing after turning. Discard the remainder dressing used for brushing on..
Place the vegetables around the meat for about the last 10 minutes of grilling time. Turning once.Cut zucchini into bite size pieces. In a medium bowl, Toss the vegetables with the remaining 2 tablespoons of dressing. Slice the steak and serve with the vegetables.
Per Serving: 358 Cal (34% from Fat, 54% from Protein, 12% from Carb); 48 g Protein; 13 g Tot Fat; 4 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 11 g Carb; 2 g Fiber; 1 g Sugar; 77 mg Calcium; 4 mg Iron; 320 mg Sodium; 87 mg Cholesterol.
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