Hello everyone! Today's recipe is Green Bean Bake. This is a lot like the old fashioned Green bean casserole, except this has cheese instead of milk. My friends just love this casserole when they come over for dinner. After the first time they ate it they requested it a lot. Well enjoy!
*Green Bean Bake*
Servings: 6
2 9 Oz. Pkg. Frozen French Cut Green Beans, Drained
1 10¾ Oz. Can Condensed cream Of Mushroom Soup
½ Cup Cheddar Cheese, Shredded
1 2 Oz. Jar. Diced Pimiento, Drained
1 2.8 Oz. Can French's-Fried Onions
Preheat oven at 350°F.
Cook green beans according to package instructions; drain well.
In a casserole dish the soup, cheese, and pimiento. Mix in green beans and bake for 20 to 25 minutes or until bubbly. Sprinkle with french fried onions and bake for 5 more minutes. Serve and enjoy!
Per Serving: 211 Cal (64% from Fat, 8% from Protein, 28% from Carb); 4 g Protein; 15 g Tot Fat; 7 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 14 g Carb; 2 g Fiber; 3 g Sugar; 91 mg Calcium; 0 mg Iron; 235 mg Sodium; 12 mg Cholesterol.
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Sunday, October 18, 2009
Saturday, October 17, 2009
*Alfredo Green Beans* (Diabetic)
Hello everyone! Today's diabetic recipe is Alfredo Green Beans. This one is a good one for the holiday's. This is low-fat, low-sodium, and low-carb. Once you subtract the fiber from the carbs, it's only 10 carbs. Well enjoy!
*Alfredo Green Beans*
Servings: 8
1 cooking spray
5 Cups Snap green Beans, cut frozen, 20 Oz.
1½ Cups red bell peppers, chopped,
2 medium peppers10 Oz. Alfredo Sauce, light, refrigerated
1 Cup onion, chopped, 1 large
¾ Cup Almonds, Chopped
¼ Tsp. garlic salt
½ Cup Croutons, Seasoned,parmeson Flavor, Crushed
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Mix in a large bowl all ingredient, except croutons. Spoon bean mixture into prepared slow cooker.
Cover and cook, low-heat setting for 5 to 6 hours or high-heat setting for 2 1/2 to 3 hours. Serve and sprinkle each serving with croutons. Enjoy!
Per Serving: 133 Cal (46% from Fat, 15% from Protein, 39% from Carb); 5 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 14 g Carb; 4 g Fiber; 3 g Sugar; 72 mg Calcium; 2 mg Iron; 22 mg Sodium; 0 mg Cholesterol.
*Alfredo Green Beans*
Servings: 8
1 cooking spray
5 Cups Snap green Beans, cut frozen, 20 Oz.
1½ Cups red bell peppers, chopped,
2 medium peppers10 Oz. Alfredo Sauce, light, refrigerated
1 Cup onion, chopped, 1 large
¾ Cup Almonds, Chopped
¼ Tsp. garlic salt
½ Cup Croutons, Seasoned,parmeson Flavor, Crushed
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Mix in a large bowl all ingredient, except croutons. Spoon bean mixture into prepared slow cooker.
Cover and cook, low-heat setting for 5 to 6 hours or high-heat setting for 2 1/2 to 3 hours. Serve and sprinkle each serving with croutons. Enjoy!
Per Serving: 133 Cal (46% from Fat, 15% from Protein, 39% from Carb); 5 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 14 g Carb; 4 g Fiber; 3 g Sugar; 72 mg Calcium; 2 mg Iron; 22 mg Sodium; 0 mg Cholesterol.
Thursday, October 15, 2009
*Eggnog*
Hello everyone! Today's recipe is an old fashioned Eggnog. We serve this to company during the holiday's. Home made is always better than store bought. Well enjoy!
*Eggnog*
Servings: 10
Note: This is custard based Serves 10, 4 oz. each. If you add the Rum you get about 2 more servings.
4 Cup milk
1/8 Tsp. cloves, Or Less
1/4 Tsp. cinnamon
1 Tsp. vanilla
12 egg yolks
1 1/2 Cups sugar
4 Cups light cream
¼ Tsp. ground nutmeg
2 Tsp. vanilla
2 1/2 Cups light rum, Optional
12 egg whites
¼ Cup Sugar
Combine milk, cloves, cinnamon and the 1 tsp. of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil. In a large bowl, Whisk egg yolks and sugar together until fluffy. Slowly whisk the hot milk mixture into the egg yolks, a little at a time. Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil. Strain into a large pitcher, cover and let cool for about an hour. Stir in cream, nutmeg, and 2 tsp. of vanilla. Stir in rum, if desired. Beat egg whites until stiff and slowly add the 1/4 c sugar. Gently fold into the egg nog. Refrigerate overnight. Serve and enjoy!
Light Rum is not included in nutrition value:
Per Serving: 362 Cal (64% from Fat, 20% from Protein, 16% from Carb); 18 g Protein; 25 g Tot Fat; 13 g Sat Fat; 8 g Mono Fat; 2 g Poly Fat; 14 g Carb; 0 g Fiber; 13 g Sugar; 256 mg Calcium; 1 mg Iron; 269 mg Sodium; 314 mg Cholesterol.
*Eggnog*
Servings: 10
Note: This is custard based Serves 10, 4 oz. each. If you add the Rum you get about 2 more servings.
4 Cup milk
1/8 Tsp. cloves, Or Less
1/4 Tsp. cinnamon
1 Tsp. vanilla
12 egg yolks
1 1/2 Cups sugar
4 Cups light cream
¼ Tsp. ground nutmeg
2 Tsp. vanilla
2 1/2 Cups light rum, Optional
12 egg whites
¼ Cup Sugar
Combine milk, cloves, cinnamon and the 1 tsp. of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil. In a large bowl, Whisk egg yolks and sugar together until fluffy. Slowly whisk the hot milk mixture into the egg yolks, a little at a time. Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil. Strain into a large pitcher, cover and let cool for about an hour. Stir in cream, nutmeg, and 2 tsp. of vanilla. Stir in rum, if desired. Beat egg whites until stiff and slowly add the 1/4 c sugar. Gently fold into the egg nog. Refrigerate overnight. Serve and enjoy!
Light Rum is not included in nutrition value:
Per Serving: 362 Cal (64% from Fat, 20% from Protein, 16% from Carb); 18 g Protein; 25 g Tot Fat; 13 g Sat Fat; 8 g Mono Fat; 2 g Poly Fat; 14 g Carb; 0 g Fiber; 13 g Sugar; 256 mg Calcium; 1 mg Iron; 269 mg Sodium; 314 mg Cholesterol.
Wednesday, October 14, 2009
*Holiday Eggnog* (Diabetic)
Hello everyone! Today's diabetic recipe is Holiday Eggnog. With the holiday's coming up, I thaught I should start posting a beverage for all of you. This one is one of the more popular ones. Enjoy!
*Holiday Eggnog*
Servings: 8
This is nonalcoholic, but if you want alcohol in this add 1 to 3 tablespoon of light rum and 1 to 3 tablespoons of bourbon. This is low-fat and low-carb.
2 Cups skim milk+
2 Cups Skim Milk, For Later, Chilled
2 Tbls. cornstarch
½ Cup Splenda, Or More
1 8 Oz. Carton Frozen Egg Product, Thawed
1 Tsp. vanilla Extract
½ Tsp. ground cinnamon
¼ Tsp ground nutmeg
In a medium saucepan mix together 2 cups milk, cornstarch, and Splenda; heat to boiling. Boil for 1 minute, stirring constantly.JIn a bowl mix about half of the milk mixture into egg product; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly. Remove from heat; stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled. Stir 2 cups chilled milk into custard mixture; serve in small glasses. Sprinkle with nutmeg. Makes 8 4oz.servings.
Per Serving: 86 Cal (28% from Fat, 31% from Protein, 41% from Carb); 7 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 9 g Carb; 0 g Fiber; 0 g Sugar; 156 mg Calcium; 1 mg Iron; 94 mg Sodium; 110 mg Cholesterol.
*Holiday Eggnog*
Servings: 8
This is nonalcoholic, but if you want alcohol in this add 1 to 3 tablespoon of light rum and 1 to 3 tablespoons of bourbon. This is low-fat and low-carb.
2 Cups skim milk+
2 Cups Skim Milk, For Later, Chilled
2 Tbls. cornstarch
½ Cup Splenda, Or More
1 8 Oz. Carton Frozen Egg Product, Thawed
1 Tsp. vanilla Extract
½ Tsp. ground cinnamon
¼ Tsp ground nutmeg
In a medium saucepan mix together 2 cups milk, cornstarch, and Splenda; heat to boiling. Boil for 1 minute, stirring constantly.JIn a bowl mix about half of the milk mixture into egg product; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly. Remove from heat; stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled. Stir 2 cups chilled milk into custard mixture; serve in small glasses. Sprinkle with nutmeg. Makes 8 4oz.servings.
Per Serving: 86 Cal (28% from Fat, 31% from Protein, 41% from Carb); 7 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 9 g Carb; 0 g Fiber; 0 g Sugar; 156 mg Calcium; 1 mg Iron; 94 mg Sodium; 110 mg Cholesterol.
Tuesday, October 13, 2009
*Lime Zingers*
Hello everyone! Today's recipe is Lime Zingers. The hazelnuts and taste of lime with a sweetness in these cookies and with the frosting , sooooooooooo gooood! Enjoy!
*Lime Zingers*
Servings: 72 cookies
Cookies:
1 Cup Butter
½ Cup Sugar
3 Tsp. Lime Zest, Finely Shredded
¼ Cup Lime Juice,
2 Limes
1 Tsp. Vanilla Extract
2¼ Cups All Purpose Flour
¾ Cup Hazelnuts, Finely Chopped
Frosting:
4 Oz. Cream Cheese, Softened
1 Cup Powdered Sugar
1½ Tbls. Lime Juice
1 Tsp. Vanilla Extract
2 Or So Drops Food Coloring, To Desired Color
Cookies:
Preheat oven at 350°F.
With an electric mixer, beat butter for 30 seconds. Add sugar and beat till combined. Beat in lime zest, lime juice, and vanilla. Beat in as much flour as you can, Stir in remaining flour and nuts.
Divide the dough in half. On a lightly floured surface roll each half of the dough to about ¼ inch thick. Cut into desired shapes, using 1 or 2 inch cookie cutters. Place on ungreased cookie sheets. Bake for 8 to 10 minutes or until a golden brown. Transfer to a wire rack till cool.
Frosting:
With an electric mixer, beat the cream cheese, lime juice, and vanilla on medium speed till smooth. Tint the frosting with food coloring as desired.Frost cookies and enjoy!
Per Serving: 69 Cal (58% from Fat, 5% from Protein, 37% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 7 g Carb; 0 g Fiber; 3 g Sugar; 6 mg Calcium; 0 mg Iron; 5 mg Sodium; 9 mg Cholesterol.
*Lime Zingers*
Servings: 72 cookies
Cookies:
1 Cup Butter
½ Cup Sugar
3 Tsp. Lime Zest, Finely Shredded
¼ Cup Lime Juice,
2 Limes
1 Tsp. Vanilla Extract
2¼ Cups All Purpose Flour
¾ Cup Hazelnuts, Finely Chopped
Frosting:
4 Oz. Cream Cheese, Softened
1 Cup Powdered Sugar
1½ Tbls. Lime Juice
1 Tsp. Vanilla Extract
2 Or So Drops Food Coloring, To Desired Color
Cookies:
Preheat oven at 350°F.
With an electric mixer, beat butter for 30 seconds. Add sugar and beat till combined. Beat in lime zest, lime juice, and vanilla. Beat in as much flour as you can, Stir in remaining flour and nuts.
Divide the dough in half. On a lightly floured surface roll each half of the dough to about ¼ inch thick. Cut into desired shapes, using 1 or 2 inch cookie cutters. Place on ungreased cookie sheets. Bake for 8 to 10 minutes or until a golden brown. Transfer to a wire rack till cool.
Frosting:
With an electric mixer, beat the cream cheese, lime juice, and vanilla on medium speed till smooth. Tint the frosting with food coloring as desired.Frost cookies and enjoy!
Per Serving: 69 Cal (58% from Fat, 5% from Protein, 37% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 7 g Carb; 0 g Fiber; 3 g Sugar; 6 mg Calcium; 0 mg Iron; 5 mg Sodium; 9 mg Cholesterol.
Monday, October 12, 2009
*Blissfully Chocolaty Cookies* (Diabetic)
Hello everyone! Today's diabetic recipe is Blissfully Chocolaty Cookies. This recipe is different from most recipe's, no flour and very low in carbs and fat. Well enjoy!
*Blissfully Chocolaty Cookies*
Servings: 24
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt½ Cup Splenda, Divided
3 Lg. Egg Whites
¼ Tsp. Cream Of Tartar
1 Tsp. Vanilla Extract1 Tbls. Powdered Sugar
Preheat oven at 300°F.
Line 2 baking sheets with Tin Foil. Set aside.
In a bowl, sift together cocoa, salt, and ¼ cup of Splenda.
In a large bowl, Beat egg whites and Cream of Tartar with an electric mixer at medium speed, until soft peaks form. Beat in the remaining Splenda a little at a time, Until the meringue is glossy and stiff peaks form.
Fold in vanilla and cocoa mixture.Drop by rounded teaspoonfuls about 1" apart apart on the baking sheet.Bake, for chewy cookies, 25 minutes or for crisp cookies 40 minutes. Sprinkle with powdered sugar when cookies are cooled. Enjoy!
Per Serving: 8 Cal (16% from Fat, 23% from Protein, 61% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 3 mg Calcium; 0 mg Iron; 20 mg Sodium; 0 mg Cholesterol.
*Blissfully Chocolaty Cookies*
Servings: 24
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt½ Cup Splenda, Divided
3 Lg. Egg Whites
¼ Tsp. Cream Of Tartar
1 Tsp. Vanilla Extract1 Tbls. Powdered Sugar
Preheat oven at 300°F.
Line 2 baking sheets with Tin Foil. Set aside.
In a bowl, sift together cocoa, salt, and ¼ cup of Splenda.
In a large bowl, Beat egg whites and Cream of Tartar with an electric mixer at medium speed, until soft peaks form. Beat in the remaining Splenda a little at a time, Until the meringue is glossy and stiff peaks form.
Fold in vanilla and cocoa mixture.Drop by rounded teaspoonfuls about 1" apart apart on the baking sheet.Bake, for chewy cookies, 25 minutes or for crisp cookies 40 minutes. Sprinkle with powdered sugar when cookies are cooled. Enjoy!
Per Serving: 8 Cal (16% from Fat, 23% from Protein, 61% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 3 mg Calcium; 0 mg Iron; 20 mg Sodium; 0 mg Cholesterol.
Sunday, October 11, 2009
*Apple-Cheese Popovers*
Hello everyone! Today's recipe is Apple-Cheese Popovers. These are pretty good and easy to make. You could make this into a diabetic recipe if you use low-fat ingredients instead and use unsalted butter, Enjoy!
*Apple-Cheese Popovers*
Makes 8 servings.
Butter-flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 C. sharp cheddar cheese, shredded
2 large eggs
1 C. all-purpose flour
1/8 tsp. salt
1 C. low fat milk
1 Tbls. Butter, or margarine melted
Preheat oven at 450*F.
Lightly coat 8 popover cups with cooking spray. Place 1 Tbls. each of the apple and cheese at the bottom of each popover cup. Sprinkle cinnamon over apple and cheese mixture. In a food processor or a blender, Mix eggs, flour, and salt. Process until well blended. While the machine is running, add milk and butter through the feed tube. Process until smooth. Fill the cup about two-thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350*F., and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.
Per Serving: 134 Cal (35% from Fat, 18% from Protein, 47% from Carb); 6 g Protein; 5 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 15 g Carb; 1 g Fiber; 2 g Sugar; 92 mg Calcium; 0 mg Iron; 109 mg Sodium; 72 mg Cholesterol
*Apple-Cheese Popovers*
Makes 8 servings.
Butter-flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 C. sharp cheddar cheese, shredded
2 large eggs
1 C. all-purpose flour
1/8 tsp. salt
1 C. low fat milk
1 Tbls. Butter, or margarine melted
Preheat oven at 450*F.
Lightly coat 8 popover cups with cooking spray. Place 1 Tbls. each of the apple and cheese at the bottom of each popover cup. Sprinkle cinnamon over apple and cheese mixture. In a food processor or a blender, Mix eggs, flour, and salt. Process until well blended. While the machine is running, add milk and butter through the feed tube. Process until smooth. Fill the cup about two-thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350*F., and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.
Per Serving: 134 Cal (35% from Fat, 18% from Protein, 47% from Carb); 6 g Protein; 5 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 15 g Carb; 1 g Fiber; 2 g Sugar; 92 mg Calcium; 0 mg Iron; 109 mg Sodium; 72 mg Cholesterol
Saturday, October 10, 2009
*Mocha Dream Puffs* (Diabetic)
Hello everyone! Today's diabetic recipe is Mocha Dream Puffs. These are so good. You can serve these at party's or any time. They are really easy to make too. Well enjoy!
*Mocha Dream Puffs* (diabetic)
Servings: 8
Cooking Spray
½ Cup Water
2 Tbls. Butter
½ Cup All-Purpose Flour
2 Eggs
1 1 Oz. Pkg. Sugar-Free Instant Chocolate Pudding Mix
2 Cups Non-Fat Milk
3 Tsp. Coffee Crystals
Lightly coat a baking sheet with the cooking spray; set aside.
Pre heat oven at 400°F.
In a small sauce pan mix together the water and butter and bring to a boil. Add flour, stirring vigorously. cook and stir till mixture forms a ball. Let cool for 10 minutes. With a wooden spoon, add one egg at a time, beating well.
Drop eight mounds of mixture three inches apart on baking sheet.Bake in oven for thirty minutes or until golden brown.Transfer to a wire rack and cool. Cut puffs in half and remove soft dough from the inside.
For the filling: Meanwhile, stir coffee crystals into milk. Prepare pudding mix according to package directions using the coffee milk.Arrange puffs in an air tight container. Refrigerate until ready to serve.
To serve, spoon about 1/4 cup of pudding mixture into the bottom half of puffs. Place tops back on. If Desired, sprinkle with powdered sugar or cocoa powder. Enjoy!
Per Serving: 119 Cal (35% from Fat, 16% from Protein, 49% from Carb); 5 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 14 g Carb; 0 g Fiber; 3 g Sugar; 135 mg Calcium; 0 mg Iron; 253 mg Sodium; 70 mg Cholesterol.
*Mocha Dream Puffs* (diabetic)
Servings: 8
Cooking Spray
½ Cup Water
2 Tbls. Butter
½ Cup All-Purpose Flour
2 Eggs
1 1 Oz. Pkg. Sugar-Free Instant Chocolate Pudding Mix
2 Cups Non-Fat Milk
3 Tsp. Coffee Crystals
Lightly coat a baking sheet with the cooking spray; set aside.
Pre heat oven at 400°F.
In a small sauce pan mix together the water and butter and bring to a boil. Add flour, stirring vigorously. cook and stir till mixture forms a ball. Let cool for 10 minutes. With a wooden spoon, add one egg at a time, beating well.
Drop eight mounds of mixture three inches apart on baking sheet.Bake in oven for thirty minutes or until golden brown.Transfer to a wire rack and cool. Cut puffs in half and remove soft dough from the inside.
For the filling: Meanwhile, stir coffee crystals into milk. Prepare pudding mix according to package directions using the coffee milk.Arrange puffs in an air tight container. Refrigerate until ready to serve.
To serve, spoon about 1/4 cup of pudding mixture into the bottom half of puffs. Place tops back on. If Desired, sprinkle with powdered sugar or cocoa powder. Enjoy!
Per Serving: 119 Cal (35% from Fat, 16% from Protein, 49% from Carb); 5 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 14 g Carb; 0 g Fiber; 3 g Sugar; 135 mg Calcium; 0 mg Iron; 253 mg Sodium; 70 mg Cholesterol.
Thursday, October 8, 2009
*Supreme Biscuits*
Hello everyone! Today's recipe is Supreme Biscuits. A friend of mine had Keith and I over for breakfast one morning and she served these biscuits with sausage gravy. These biscuits where so tender and flaky. I asked her for the recipe, so I want to share this recipe with you. Well enjoy!
*Supreme Biscuits*
Servings: 10
2 cups All-Purpose flour
1 tbls. Baking Powder
1 tbls. sugar
1/2 tsp. Cream of Tarter
1/4 tsp. Salt
1/2 cup Butter, or Margarine
2/3 cup milk
Preheat oven at 450*F.
Combine flour, baking powder, sugar, cream of tarter, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and add milk all at once. Stir just until moistened.
Turn the dough out onto a floured surface Kneed dough 10 to 12 times
or until nearly smooth. Lightly roll dough out to 1/2 inch
thickness. Using a floured 2 1/2 inch biscuit cutter, cut out
biscuits.On an ungreased baking sheet, place biscuits 1 inch apart. Bake for
10 to 12 minutes or till golden brown. Remove biscuits from baking
sheet and serve them hot.Enjoy!
Per Serving: 184 Cal (47% from Fat, 7% from Protein, 46% from Carb); 3 g Protein; 10 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 21 g Carb; 1 g Fiber; 3 g Sugar; 107 mg Calcium; 0 mg Iron; 216 mg Sodium; 26 mg Cholesterol.
*Supreme Biscuits*
Servings: 10
2 cups All-Purpose flour
1 tbls. Baking Powder
1 tbls. sugar
1/2 tsp. Cream of Tarter
1/4 tsp. Salt
1/2 cup Butter, or Margarine
2/3 cup milk
Preheat oven at 450*F.
Combine flour, baking powder, sugar, cream of tarter, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and add milk all at once. Stir just until moistened.
Turn the dough out onto a floured surface Kneed dough 10 to 12 times
or until nearly smooth. Lightly roll dough out to 1/2 inch
thickness. Using a floured 2 1/2 inch biscuit cutter, cut out
biscuits.On an ungreased baking sheet, place biscuits 1 inch apart. Bake for
10 to 12 minutes or till golden brown. Remove biscuits from baking
sheet and serve them hot.Enjoy!
Per Serving: 184 Cal (47% from Fat, 7% from Protein, 46% from Carb); 3 g Protein; 10 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 21 g Carb; 1 g Fiber; 3 g Sugar; 107 mg Calcium; 0 mg Iron; 216 mg Sodium; 26 mg Cholesterol.
Tuesday, October 6, 2009
*Angel Biscuits* (Diabetic)
Hello everyone! Today's diabetic recipe is Angel Biscuits. Occasionally biscuits are a great accommodation to a meal. These are good. You just have to remember to not over kneed them. If you do they come out hard and these biscuits should be flaky. Well enjoy!
*Angel Biscuits*
Servings: 24 biscuits.
5 cups all-purpose flour
2 tabls. Honey
3 tabls. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup vegetable shortening
1 0.25-oz. pkg. active dry yeast, or 2 1/2 tsp. Bread Machine Yeast
3 tabls. warm water
2 cups buttermilk, or 1% milk
Preheat oven at 450F.
Grease a baking sheet and set aside. In a mixing bowl sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening to resemble small peas; set aside. Dissolve yeast in warm water (105-115F). Add yeast and buttermilk to flour mixture and mix with a fork to make a soft dough. Knead just till dough is mixed (over mixing will cause biscuits to be hard). Roll dough out on a floured surface. Cut out with a biscuit cutter. Place on greased
baking sheet and bake until golden, about 10 minutes.
Makes 24 biscuits.
Per Serving: 190 Cal (43% from Fat, 8% from Protein, 49% from Carb); 4 g Protein; 9 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 1 g Poly Fat; 23 g Carb; 1 g Fiber; 3 g Sugar; 126 mg Calcium; 0 mg Iron; 330 mg Sodium; 6 mg Cholesterol.
*Angel Biscuits*
Servings: 24 biscuits.
5 cups all-purpose flour
2 tabls. Honey
3 tabls. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup vegetable shortening
1 0.25-oz. pkg. active dry yeast, or 2 1/2 tsp. Bread Machine Yeast
3 tabls. warm water
2 cups buttermilk, or 1% milk
Preheat oven at 450F.
Grease a baking sheet and set aside. In a mixing bowl sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening to resemble small peas; set aside. Dissolve yeast in warm water (105-115F). Add yeast and buttermilk to flour mixture and mix with a fork to make a soft dough. Knead just till dough is mixed (over mixing will cause biscuits to be hard). Roll dough out on a floured surface. Cut out with a biscuit cutter. Place on greased
baking sheet and bake until golden, about 10 minutes.
Makes 24 biscuits.
Per Serving: 190 Cal (43% from Fat, 8% from Protein, 49% from Carb); 4 g Protein; 9 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 1 g Poly Fat; 23 g Carb; 1 g Fiber; 3 g Sugar; 126 mg Calcium; 0 mg Iron; 330 mg Sodium; 6 mg Cholesterol.
Monday, October 5, 2009
*Horseradish Bacon Dip*
Hello everyone! Today's recipe is Horseradish Bacon Dip. If you like your dips a little warm and creamy, this is the one for you. This is great with every thing. Well enjoy!
*Horseradish Bacon Dip*
Servings: 16
Makes: 2 cups, 2 tbls. per Servings
8 Oz. Cream Cheese, softened
1/4 Cup Mayonnaise
1/3 Cup prepared horseradish
½ Cup Green onions, Chopped
1/4 Cup Bacon, Crumbled
Mix all of the ingredients together with an electric mixer.
refrigerate for 1 hour and enjoy!
Per Serving: 78 Cal (88% from Fat, 6% from Protein, 6% from Carb); 1
g Protein; 8 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 1 g
Carb; 0 g Fiber; 0 g Sugar; 16 mg Calcium; 0 mg Iron; 79 mg Sodium;
17 mg Cholesterol.
*Horseradish Bacon Dip*
Servings: 16
Makes: 2 cups, 2 tbls. per Servings
8 Oz. Cream Cheese, softened
1/4 Cup Mayonnaise
1/3 Cup prepared horseradish
½ Cup Green onions, Chopped
1/4 Cup Bacon, Crumbled
Mix all of the ingredients together with an electric mixer.
refrigerate for 1 hour and enjoy!
Per Serving: 78 Cal (88% from Fat, 6% from Protein, 6% from Carb); 1
g Protein; 8 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 1 g
Carb; 0 g Fiber; 0 g Sugar; 16 mg Calcium; 0 mg Iron; 79 mg Sodium;
17 mg Cholesterol.
Sunday, October 4, 2009
*Garlic Spinach Dip* (diabetic)
Hello everyone! Today's diabetic recipe is Garlic Spinach Dip. I thought I would post a dip because I haven't done any for quite a while. I have another dip I posted that is really good and fun to do. Spinach dips are really popular around here in the north west. Until tomorrow.
*Garlic Spinach Dip*
Servings: 16, 2 tablespoons each
½ Cup Fat-Free Ricotta Cheese
¼ Cup Fat-Free Sour Cream
2½ Tbls. Orange Juice
1 10 Oz. Pkg. Frozen Spinach, Chopped, Thawed And Squeezed Dry
¼ Cup Green Onions, Chopped
¼ Cup Fresh Basil, Chopped
2½ Tbls.Fresh Oregano, Chopped
3 Cloves Garlic, Minced
¼ Tsp. Ground Nutmeg
1/8 Tsp. Hot Pepper Sauce
Salt And Pepper, To Taste
In a food processor or blender, combine the cheese, sour cream, and orange juice. Add the remaining ingredients, except the salt and pepper. Process until smooth, stopping occasionally to scrape down the sides of the container. Add salt and pepper.Put mixture into a bowl, cover, and refrigerate 1 hour or over night.
Makes 2 cups
Per Serving: 27 Cal (37% from Fat, 26% from Protein, 36% from Carb); 2 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 3 g Carb; 1 g Fiber; 0 g Sugar; 75 mg Calcium; 1 mg Iron; 31 mg Sodium; 4 mg Cholesterol.
*Garlic Spinach Dip*
Servings: 16, 2 tablespoons each
½ Cup Fat-Free Ricotta Cheese
¼ Cup Fat-Free Sour Cream
2½ Tbls. Orange Juice
1 10 Oz. Pkg. Frozen Spinach, Chopped, Thawed And Squeezed Dry
¼ Cup Green Onions, Chopped
¼ Cup Fresh Basil, Chopped
2½ Tbls.Fresh Oregano, Chopped
3 Cloves Garlic, Minced
¼ Tsp. Ground Nutmeg
1/8 Tsp. Hot Pepper Sauce
Salt And Pepper, To Taste
In a food processor or blender, combine the cheese, sour cream, and orange juice. Add the remaining ingredients, except the salt and pepper. Process until smooth, stopping occasionally to scrape down the sides of the container. Add salt and pepper.Put mixture into a bowl, cover, and refrigerate 1 hour or over night.
Makes 2 cups
Per Serving: 27 Cal (37% from Fat, 26% from Protein, 36% from Carb); 2 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 3 g Carb; 1 g Fiber; 0 g Sugar; 75 mg Calcium; 1 mg Iron; 31 mg Sodium; 4 mg Cholesterol.
Saturday, October 3, 2009
*Crispy Pea Salad*
Hello everyone! Today's recipe is Crispy Pea Salad. You can use frozen peas instead of fresh. If you use frozen be sure to pat them dry before putting them in the bowl. Crisp bacon chopped up can also be stirred in to the salad just before serving. Well enjoy!
*Crispy Pea Salad*
Servings: 8
Note: Salad dressing is not included in the nutrition value.
1 Lb. fresh peas, shelled (2 cups)
8 Oz. cheddar cheese, shredded
1/2 Cup celery, chopped
1 Cup Iceberg lettuce, shredded
1/4 Cup green bell pepper, chopped
1/3 Cup light mayonnaise
1 Tbls. raspberry vinaigrette Salad dressing
1 Tsp. Italian seasoning
1/4 Tsp. ground black pepper
In large bowl, combine peas, cheese, celery, lettuce and green pepper; lightly toss. In a small bowl, mix mayonnaise, vinaigrette, Italian seasoning and black pepper.Pour on salad mixture and lightly toss until coated. Cover and refrigerate 4 to 24 hours.
Per Serving: 189 Cal (55% from Fat, 22% from Protein, 23% from Carb); 11 g Protein; 12 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 2 g Poly Fat; 11 g Carb; 4 g Fiber; 0 g Sugar; 226 mg Calcium; 1 mg Iron; 417 mg Sodium; 32 mg Cholesterol.
*Crispy Pea Salad*
Servings: 8
Note: Salad dressing is not included in the nutrition value.
1 Lb. fresh peas, shelled (2 cups)
8 Oz. cheddar cheese, shredded
1/2 Cup celery, chopped
1 Cup Iceberg lettuce, shredded
1/4 Cup green bell pepper, chopped
1/3 Cup light mayonnaise
1 Tbls. raspberry vinaigrette Salad dressing
1 Tsp. Italian seasoning
1/4 Tsp. ground black pepper
In large bowl, combine peas, cheese, celery, lettuce and green pepper; lightly toss. In a small bowl, mix mayonnaise, vinaigrette, Italian seasoning and black pepper.Pour on salad mixture and lightly toss until coated. Cover and refrigerate 4 to 24 hours.
Per Serving: 189 Cal (55% from Fat, 22% from Protein, 23% from Carb); 11 g Protein; 12 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 2 g Poly Fat; 11 g Carb; 4 g Fiber; 0 g Sugar; 226 mg Calcium; 1 mg Iron; 417 mg Sodium; 32 mg Cholesterol.
Friday, October 2, 2009
*Mediterranean Beef Salad W/ Lemon Vinaigrette* (Diabetic)
Hello everyone! Today's diabetic recipe is Mediterranean Beef Salad W/ Lemon Vinaigrette. I never use to like salads until these last few monthes. I really like them now. Well I hope you enjoy!
*Mediterranean Beef Salad W/ Lemon Vinaigrette*
Servings: 4
Salad:
1 Lb. Boneless Beef Top Sirloin Steack, Cut 1" Thick
¼ Tsp. Salt
1/8 Tsp. Black Pepper
4 Cups Romain Lettuce Leaves
½ Cucumber, Peeled, Halved And Chopped
2 Tbls. Parsley, Chopped
2 Roasted Red Peppers, Chopped
½ Sm. Red Onion, Thinly Sliced And Separated Into Rings
1 Cup Cherry Tomatoes, Halved
1 Cup Feta Cheese, Crumbled
Lemon Vinaigrette:
¼ Cup Olive Oil
½ Tsp. Lemon Zest
3 Tbls. Lemon Juice
1 Tsp. Oregano, Dried, Crushed Or 1 Tbls. Fresh Snipped
2 Cloves Garlic, Minced
Salad:
Trim the fat from steak. Sprinkle steak with salt and pepper. Place steak on unheated rack of a broiler pan. broil 3-4 inches from the heat until desired doneness, turning once halfway through broiling time. 20-22 minutes for medium doneness (145°)F.Thinly slice steak.
In a large bowl combine the lettuce, cucumber, parsley, red pepper, onion, tomatoes, meat, and feta cheese. Set aside.
Lemon Vinaigrette:
In a large screw top jar combine olive oil, zest, lemon juice, oragono, and garlic. Cover and shake well. Season to taste with salt and black pepper. Pour over salad and toss well. Serve and enjoy!
Per Serving: 412 Cal (58% from Fat, 31% from Protein, 11% from Carb); 32 g Protein; 27 g Tot Fat; 9 g Sat Fat; 14 g Mono Fat; 2 g Poly Fat; 12 g Carb; 2 g Fiber; 4 g Sugar; 255 mg Calcium; 3 mg Iron; 712 mg Sodium; 81 mg Cholesterol.
*Mediterranean Beef Salad W/ Lemon Vinaigrette*
Servings: 4
Salad:
1 Lb. Boneless Beef Top Sirloin Steack, Cut 1" Thick
¼ Tsp. Salt
1/8 Tsp. Black Pepper
4 Cups Romain Lettuce Leaves
½ Cucumber, Peeled, Halved And Chopped
2 Tbls. Parsley, Chopped
2 Roasted Red Peppers, Chopped
½ Sm. Red Onion, Thinly Sliced And Separated Into Rings
1 Cup Cherry Tomatoes, Halved
1 Cup Feta Cheese, Crumbled
Lemon Vinaigrette:
¼ Cup Olive Oil
½ Tsp. Lemon Zest
3 Tbls. Lemon Juice
1 Tsp. Oregano, Dried, Crushed Or 1 Tbls. Fresh Snipped
2 Cloves Garlic, Minced
Salad:
Trim the fat from steak. Sprinkle steak with salt and pepper. Place steak on unheated rack of a broiler pan. broil 3-4 inches from the heat until desired doneness, turning once halfway through broiling time. 20-22 minutes for medium doneness (145°)F.Thinly slice steak.
In a large bowl combine the lettuce, cucumber, parsley, red pepper, onion, tomatoes, meat, and feta cheese. Set aside.
Lemon Vinaigrette:
In a large screw top jar combine olive oil, zest, lemon juice, oragono, and garlic. Cover and shake well. Season to taste with salt and black pepper. Pour over salad and toss well. Serve and enjoy!
Per Serving: 412 Cal (58% from Fat, 31% from Protein, 11% from Carb); 32 g Protein; 27 g Tot Fat; 9 g Sat Fat; 14 g Mono Fat; 2 g Poly Fat; 12 g Carb; 2 g Fiber; 4 g Sugar; 255 mg Calcium; 3 mg Iron; 712 mg Sodium; 81 mg Cholesterol.
Thursday, October 1, 2009
*Pumpkin Soup*
Hello everyone! Today's recipe is Pumpkin Soup. This is a little different from most of the pumpkin soup recipes I have seen on the Internet or in cook books. Well, I hope you enjoy this.
*Pumpkin Soup*
Servings: 5
3 Cups Canned pumpkin, Not Pie Filling Or use Fresh Mashed
2 Cups chicken broth
1/8 Tsp. Black pepper, To Taste
1/8 Tsp. Salt, To Taste
1 Tsp. Sage, Dried And Crushed
½ Cup Parmesan Cheese, Grated
1 Cup Rice, Uncooked
Pour pumpkin in pot and add chicken broth, salt, pepper, sage, and rice. Cook for 15 to 20 minutes or till rice is tender, stirring occasionally. Add cheese and Serve with hot French
bread.
Per Serving: 128 Cal (25% from Fat, 24% from Protein, 51% from Carb); 8 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 2 g Fiber; 2 g Sugar; 146 mg Calcium; 2 mg Iron; 867 mg Sodium; 9 mg Cholesterol.
*Pumpkin Soup*
Servings: 5
3 Cups Canned pumpkin, Not Pie Filling Or use Fresh Mashed
2 Cups chicken broth
1/8 Tsp. Black pepper, To Taste
1/8 Tsp. Salt, To Taste
1 Tsp. Sage, Dried And Crushed
½ Cup Parmesan Cheese, Grated
1 Cup Rice, Uncooked
Pour pumpkin in pot and add chicken broth, salt, pepper, sage, and rice. Cook for 15 to 20 minutes or till rice is tender, stirring occasionally. Add cheese and Serve with hot French
bread.
Per Serving: 128 Cal (25% from Fat, 24% from Protein, 51% from Carb); 8 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 2 g Fiber; 2 g Sugar; 146 mg Calcium; 2 mg Iron; 867 mg Sodium; 9 mg Cholesterol.
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