Collecting Recipes and Cookbooks

Green Bean Bake

2009-10-18T00:05:00.000-07:00

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.

Alfredo Green Beans (Diabetic)

2009-10-17T00:05:00.000-07:00

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.

Eggnog

2009-10-15T00:05:00.000-07:00

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.

Holiday Eggnog (Diabetic)

2009-10-14T00:05:00.000-07:00

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.

Lime Zingers

2009-10-13T00:05:00.000-07:00

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.

Blissfully Chocolaty Cookies (Diabetic)

2009-10-12T00:05:00.000-07:00

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.

Apple-Cheese Popovers

2009-10-11T00:05:00.000-07:00

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

Mocha Dream Puffs (Diabetic)

2009-10-10T00:05:00.000-07:00

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.

Supreme Biscuits

2009-10-08T00:05:00.000-07:00

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.

Angel Biscuits (Diabetic)

2009-10-06T00:05:00.000-07:00

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.

Horseradish Bacon Dip

2009-10-05T00:05:00.000-07:00

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.

Garlic Spinach Dip (diabetic)

2009-10-04T00:05:00.000-07:00

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.

Crispy Pea Salad

2009-10-03T00:05:00.000-07:00

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.

Mediterranean Beef Salad W/ Lemon Vinaigrette (Diabetic)

2009-10-02T00:05:00.000-07:00

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.

Pumpkin Soup

2009-10-01T00:05:00.000-07:00

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.

Ham, Potato And Green Bean Soup (Diabetic)

2009-09-30T10:33:00.000-07:00

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.

Mocha Custards

2009-09-29T00:05:00.000-07:00

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.

Chocolate Bread Pudding (Diabetic)

2009-09-28T00:05:00.000-07:00

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.

Creamy Peas And Potatoes

2009-09-27T12:23:00.000-07:00

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.

Sweet And Sour Carrots

2009-09-26T19:22:00.000-07:00

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.

Cranberry Oatmeal Cookies

2009-09-24T16:44:00.000-07:00

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.

* Mexican Lasagna Casserole* (Diabetic)

2009-09-22T23:54:00.000-07:00

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.

Hawaiian Ham Casserole

2009-09-22T00:05:00.000-07:00

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.

Oatmeal Cookies (Diabetic)

2009-09-21T00:05:00.000-07:00

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.

Breakfast Casserole

2009-09-19T00:05:00.000-07:00

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.

* Egg and Bacon Pockets* (Diabetic)

2009-09-18T00:05:00.000-07:00

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.

Salmon Loaf

2009-09-16T00:05:00.000-07:00

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.

Spicy Ginger Sea Bass

2009-09-15T00:05:00.000-07:00

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.

Zucchini Orange Muffins

2009-09-14T00:05:00.000-07:00

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.

Applesauce-Bran Muffins (Diabetic)

2009-09-13T00:05:00.000-07:00

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.

Apple Cabbage Kielbasa

2009-09-12T00:05:00.000-07:00

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.

Pecan Sammie's

2009-09-11T00:05:00.000-07:00

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.

* Hungarian Goulash* (Diabetic style)

2009-09-10T00:05:00.000-07:00

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.

Deviled Eggs w/Crab (Diabetic)

2009-09-09T00:05:00.000-07:00

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.

* Lime Coconut Angel Cake*

2009-09-08T00:05:00.000-07:00

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.

Lemon cake w/a hint of Rosemary (Diabetic)

2009-09-07T00:05:00.000-07:00

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.

Apple Raisin Cole Slaw

2009-09-05T00:05:00.000-07:00

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 Coleslaw ( Diabetic )

2009-09-04T16:53:00.000-07:00

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.

Grilled Steak In Maranade

2009-09-03T13:29:00.000-07:00

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 Citrus Sirloin Steak ( Diabetic )

2009-09-02T17:42:00.000-07:00

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.

Old Fashioned Vanilla Ice Cream

2009-08-29T00:05:00.000-07:00

Hello every one! Today I,m posting Old Fashioned Vanilla Ice Cream. This Ice cream is so rich and creamy, something a diabetic can only have once in a great while because of all the fat in it. Have you ever noticed that when We take most of the fat out, the more carbohydrates there are in the food. I think it sucks big time. This recipe is so good, it has a custered taste to it. Well enjoy!

*Old Fashioned Vanilla Ice Cream *

Servings: 32
Makes 4 quarts

2¼ Cups Sugar
¼ Cup +2 Tbls. Flour
½ Tsp. Salt
5 Cups Milk
4 Eggs, Beaten
4 Cups Whipping Cream
2 Tbls. Vanilla Extract

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to remaining hot mixture, stirring consantly. Cook 1 minute; remove from heat.Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed.

Per Serving: 134 Cal (41% from Fat, 9% from Protein, 51% from Carb); 3 g Protein; 6 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 17 g Carb;0 g Fiber; 16 g Sugar; 69 mg Calcium; 0 mg Iron; 75 mg Sodium; 50 mg Cholesterol.

Sugar-Free Low Fat Vanilla Ice Cream (Diabetic)

2009-08-28T00:05:00.000-07:00

Hello every one! Today I decided on Sugar-Free Low Fat Vanilla Ice Cream for diabetics. This is pretty simple. I make this one all the time. I really like this stuff. You can make Ice cream at any time of year, but the best time is summer of course. The children just love it. Well I'm going to give you the recipe now. Enjoy!

*Sugar-Free Low Fat Vanilla Ice Cream*

Servings: 8, 1/2 cup each

2 Cups 1% Milk
1¾ Cups Splenda
½ Tsp. Salt
2 Cups Whole Milk
1 Tbls. Vanilla Extract
4 Cups Evaporated Skim Milk

Scald 1% milk until bubbles form around edge of pan. Remove from heat. Add splenda and salt. Stir until dissolved. Stir in whole milk, vanilla extract and evaporated milk.Cover and refrigerate 30 minutes. Freeze as directed by manufacturer in Ice cream machine. Makes 4 quarts.

Per Serving: 165 Cal (10% from Fat, 29% from Protein, 61% from Carb); 14 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 30 g Carb; 0 g Fiber; 21 g Sugar; 532 mg Calcium; 0 mg Iron; 358 mg Sodium; 13 mg Cholesterol.

Tuna Casserole

2009-08-27T00:05:00.000-07:00

Hello every one! Todays Casserole is Tuna casserole.I picked this one because it's nothing like the tipicel casserole recipe I grew up with. The combination of the onion soup mix and the remaining ingredientis are so good. It's fast and easy to make and only 2o minutes to bake, well I hope you enjoy!

*Tuna Casserole*

1 pkg. onion soup mix1 1/2 cups milk
1 10 oz. pkg. peas & carrots,(frozen) thawed and drained
1 8 oz. bag medium egg Noodles,Cooked And drained
1 6 1/2 oz. can tuna,drained & flaked
1 cup cheddar cheese,shredded

Preheat oven at 350° F.In large bowl, mix onion soup mix with milk; Add and blend in peas & carrots, cooked noodles and tuna. Place into greased 2-quart baking dish, top it off with cheese. Bake 20 minutes or until bubbling. enjoy!Serves: 4

Per Serving: 356 Cal (33% from Fat, 30% from Protein, 36% from Carb); 27 g Protein; 13 g Tot Fat; 7 g Sat Fat; 4 g Mono Fat; 1 g Poly Fat; 33 g Carb; 6 g Fiber; 5 g Sugar; 331 mg Calcium; 2 mg Iron; 737 mg Sodium; 60 mg Cholesterol.

Creamy Chicken Casserole (Diabetic)

2009-08-26T00:05:00.000-07:00

Hello every one! How are you today? Today and tomorrow are going to be casseroles. I love casseroles, they are quick and easy. I chose this because the weather here in Portland Oregon has cooled down considerably. We can cook in the house now. I,m not sure where the salt content is coming from. I went through and tried to take out as much as I could, maybe you can figure it out. If you do, please leave me a message and tell me what you think. Well here is the recipe.

*Creamy Chicken Casserole*
Servings: 6

Casserole:

2 Cups cooked chicken, cubed

9 Oz. mixed vegetables, frozen, slightly thawed

2 Cups elbow macaroni, uncooked

1 Cup Cheddar Cheese, Low-Fat, shredded

10 3/4 Oz. condensed cream of celery soup, Low-sodium

2 Cups water

Topping:

1/2 Cup plain bread crumbs

2 Tbls. butter Or Margarine, No salt, melted

combine all casserole ingredients In large bowl; mix well. Pour into ungreased 8" square (1 1/2 qt.) baking dish. Cover tightly; refrigerate 8 hours. Heat oven to 350 degrees. In a small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle topping on casserole. Bake for 45 to 55 minutes or until bubbly and golden brown. Yield: 6 servings

Per Serving: 399 Cal (31% from Fat, 25% from Protein, 44% from Carb); 27 g Protein; 13 g Tot Fat; 7 g Sat Fat; 4 g Mono Fat; 44 g Carb; 3 g Fiber; 1 g Sugar; 145 mg Calcium; 3 mg Iron; 935 mg Sodium; 64 mg Cholesterol.

This one is for Diabetics or you normal people :)

2009-08-25T00:05:00.000-07:00

Hello everyone, I'm back. Sorry I've been gone so long. I have developed a couple new illnesses.So I havent been back for a while. Well lets talk about my recipe for Apples in a blanket. I got this one a while back from a friend and I really enjoy them. I decided to post this recipe for all that like apples.It is the season. You can use sugar or splenda, I of coarse use splenda. You can use diet or regular soda too, That cuts down on Carbs too. We'll keep this short. Hope you enjoy!

*Apple In A Blanket*

Note: Great with ice cream, coffees, or berries.

4 Granny Smith Apples, or Golden Delicious apples
2 cans croissants
3/4 cup Sugar,Or Splenda For Sugar-Free
1 1/4 cups butter
1 Tsp. vanilla Extract,Or Almond Extract
1/2 can 7-Up,Or Any Lemon-Lime Soda (I use diet)1/2 cup Sugar/cinnamon Mix,Or Splenda/cinnamon Mix, (your own)

Pre-heat oven at 350°F.Rinse apples and cut into fours leaving peelings on. Wrap apples (1 each) inside of dough, like a pig in a blanket. Place in a baking pan about 1 inch apart. In a saucepan, mix butter, vanilla extract, and sugar or splenda. Cook on medium heat until butter barely melts and sugar or splenda has dissolved. Once melted, pour over blankets and sprinkle cinnamon mixture over the top. Pour soda pop in bottom of pan. Bake about 30 minutes or until Golden Brown. Let cool about 10 minutes. Enjoy! Serves: 8, 2 per serving.

With sugar:
Per Serving: 440 Cal (60% from Fat, 1% from Protein, 39% from Carb); 1 g Protein; 30 g Tot Fat; 19 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 45 g Carb; 1 g Fiber; 40 g Sugar; 15 mg Calcium; 0 mg Iron; 260 mg Sodium; 81 mg Cholesterol.
With Splenda:
Per Serving: 328 Cal (75% from Fat, 1% from Protein, 24% from Carb); 1 g Protein; 30 g Tot Fat; 19 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 22 g Carb; 1 g Fiber; 10 g Sugar; 15 mg Calcium; 0 mg Iron; 260 mg Sodium; 81 mg Cholesterol.

Beef Stroganoff (Diabetic Recipe)

2008-10-14T00:05:00.000-07:00

Hello,today's recipe for the diabetic is Beef Stroganoff. It's not easy to find a good recipe for stroanoff. I havent tried this recipe out yet and I've had this recipe for over a year. There are a lot of recipes in this house. When I was in my early 20's and I got my first microwave, there was a cook book in it. there was a beef stroganoff recipe in it. I followed this recipe to the T. The stroganoff tasted so bad, we ended up ordering pizza for dinner that night and had a great laugh at how bad my origanol dinner tasted. I have been afraid to try and make stroganoff ever since. I guess I'm going to have to give it a whirl one more time. Maybe it will turn out better than before. I just wont make it in the microwave this time. :)Well enjoy!

*Beef Stroganoff* (Diabetic Recipe)

Servings: 6

1 Lb. Boneless Beef Top Sirloin Steack, ¼ Inch Slices, Fat Removed
1 Lg. Onion, Chopped
½ Cup Sour Cream Reduced-Fat
½ Cup Plain Yogurt, Non-Fat
4 Tbls. Chives, Chopped And Devided
2 Tbls. Flour, All-Purpose
2 Tbls. Ketchup
1 Tbls. Dijon Mustard
1/8 Tsp. Salt
1/8 Tsp. White Pepper
1 Tsp. Olive Oil
½ Cup Button Mushrooms, Sliced
3½ Cups Wide Noodles Cooked
1½ Cups Baby Carrots, About 12 Oz.

Cut beef in bite size pieces; set aside. Heat a large nonstick skillet over low heat and add onion. Cover and cook, stirring occasionally, until tender, about 10 minutes. Remove the onion from the skillet and set aside. Mix together sour cream, yogurt, 2 tablespoons chives, flour, ketchup, mustard, salt, and pepper in a bowl; set aside. Heat olive oil in a in skillet over medium-high heat. Add the beef and the mushrooms, cook and stir until the beef is slightly browned, about 4 minutes. Now add the onion back into the skillet with beef mixture. Pour in the yogurt mixture and stir until well blended and slightly thickened, for about 2 minutes. Serve over the noodles and add cooked carrots to the plate and garnish with the remaining 2 tablespoons of chives. Enjoy!

Per Serving: 331 Cal (27% from Fat, 29% from Protein, 45% from Carb); 24 g Protein; 10 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 36 g Carb; 3 g Fiber; 8 g Sugar; 99 mg Calcium; 3 mg Iron; 228 mg Sodium; 72 mg Cholesterol.

Hamburger Steaks

2008-10-13T00:05:00.000-07:00

Hello, today's recipe is Hamburger Steaks. These taste really good with your favorite steak sauce on a bun or plain with all the fixings.Goes good with salad and a baked potato. I'm at a loss for words today, so enjoy!

*Hamburger Steaks*

Servings: 4

1 Lb. Ground Beef
1 Egg, Well Beaten
1/4 Tsp, Salt
1/8 Tsp. Black Pepper, Can Use Cajun Seasoning
1 Medium Onion, Minced
1/3 Cup Bread Crumbs

Place all of the ingredients above in a bowl and mix well. Shape into 4 round patties. Fry until nicely browned. Makes 4 quarter lb. patty's.

Per Serving: 351 Cal (53% from Fat, 36% from Protein, 11% from Carb); 30 g Protein; 20 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 1 g Poly Fat; 10 g Carb; 1 g Fiber; 2 g Sugar; 37 mg Calcium; 3 mg Iron; 443 mg Sodium; 143 mg Cholesterol.

Meringue Cookies ( Diabetic Recipe)

2008-10-12T10:08:00.000-07:00

Today's Diabetic recipe is Meringue Cookies. These are more like candy to me. they are fun to make too. You can substitute any jam or preserves in this recipe that you want to, instead of the marmalade. You can also use less salt if you would like to. If you want them to look a little fancy, use a pastry bag with a large star tip. Well, enjoy!

*Meringue Cookies* ( Diabetic Recipe)

Servings: 14

Note: If you don't have parchment paper, you can use aluminum foil instead.

4 Egg whites
1/2 Tsp. Cream of Tartar
1/4 Tsp. Salt
2 Tsp Vanilla
2 Tsp. Fresh Lemon Peel, Grated (Zest)
1 Cup Splenda Sucralose, Granular, Sugar Substitute
1/4 cup Almonds, Sliced
1/4 cup + 1 Tbls. Orange Marmalade

Preheat the oven at 250° F.
Beat egg whites in a bowl on high speed until foamy. Mix in the cream of tartar and salt. Add the grated lemon rind and vanilla. Add in the splenda a little at a time. Beat the mixture until stiff peaks form. Use parchment paper to line a baking sheet. Place 14 mounds of the mixture onto the sheet and bake for 1 hour, repeat. Take out of the oven and let cool on cookie sheet on a wire rack. Heat a skillet over medium high heat. Toast the almonds for 4 minutes, stirring frequently. Pour 1/2 teaspoon of apricot spread on top of each meringue. Sprinkle 1 teaspoon of almonds on top of each. You should get 28 cookies, 2 per serving.

Per Serving: 40 Cal (23% from Fat, 13% from Protein, 64% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 9 mg Calcium; 0 mg Iron; 63 mg Sodium; 0 mg Cholesterol.

Cinnamon Cappuccino Divinity

2008-10-10T19:32:00.000-07:00

Hello everyone! Today's recipe is Cinnamon Cappuccino Divinity. With this recipe you need to follow it very closely. Candy is fun to make especially around the holiday's. I know I'm a little ahead of the game here, but I thought I would start posting things like this now. I hope you enjoy this recipe,especially those of you that like coffee. You can try peppermint extract instead of the rum and omit the cinnamon. Those are good too. Well have a good night and enjoy!

*Cinnamon Cappuccino Divinity*

Servings: 18

2 1/2 Cups sugar
1/2 Cup Karo syrup, Dark if you like
1/2 Cup water
1/8 Tsp. salt
2 egg whites
1 Tsp. vanilla Extract
2 Tbls. dark rum
3 Tsp. Instant coffee powder, Or Espresso powder
1 Tsp. ground cinnamon

Using a 2-quart saucepan, mix together the sugar, corn syrup, water and salt. Stirring constantly, bring to a boil over medium heat. Reduce the heat
Without stirring, cook until temp of candy thermometer reaches 248° F. ( soft ball stage). Just before temperature reaches 248° F. Using a large bowl with a mixer at high speed, beat the egg whites until stiff peaks form. With mixer remaining at high speed, slowly pour about 1/2 of the hot mixture over the egg whites. Cook remaining syrup to 272° F. or until a small amount of mixture when dropped into very cold water separates into threads which are hard, but not brittle. Remove from heat and stir in vanilla and dark rum. Beating constantly, slowly pour hot syrup over egg white mixture. After last addition of syrup, beat in coffee powder and ground cinnamon. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds a soft peak when dropped from a spoon. If mixture becomes too stiff for mixer, beat with a heavy wooden spoon. Drop by teaspoonful onto wax paper. Store in a tightly covered container at room temperature.

Per Serving: 129 Cal (0% from Fat, 1% from Protein, 99% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 34 g Carb; 0 g Fiber; 34 g Sugar; 4 mg Calcium; 0 mg Iron; 37 mg Sodium; 0 mg Cholesterol.

Seeded Pork Roast (Diabetic Recipe)

2008-10-09T16:41:00.000-07:00

Hello everyone! how are you today? Today's recipe for the diabetic is Seeded Pork Roast for the crockpot. If you have a food processor, you can process the seeds into a fine dust. This pork goes good with mashed potatoes and a vegetable. I'm making this short and sweet. Enjoy!

*Seeded Pork Roast* (Diabetic Recipe)

Servings: 12

3 Lb. Pork Shoulder, whole, lean, Raw (Boneless)
2Tbls. Soy Sauce, Low Sodium
1½ Tsp. Anise Seed Crushed
1½ Tsp. Fennel Seed, Crushed
1½ Tsp. Caraway Seeds, Crushed
1½ Tsp. Dill Seed, Crushed
1½ Tsp. Celery Seeds, Crushed
½Cup Beef Broth, Fat Free, Unsalted
2/3 Cup Apple Juice
1 Tbls. Cornstarch

Remove the fat from meat. If needed, cut meat to fit into a 3 1/2 to 5-quart slow cooker. Brush the soy sauce over the meat. Take a large piece of foil and combine all the seeds. Roll roast in seeds to coat evenly. Place the meat in the crockpot. Pour the broth and 1/3 cup of the apple juice around meat. Cover and cook on low-heat setting 9 to 10 hours or on high-heat setting for 4 1/2 to 5 1/2 hours. Place meat on a serving platter, reserving cooking liquid. Cover the meat with foil to keep warm. For gravy, strain the liquid and skim fat. Transfer liquid to a small saucepan. In a small bowl mix the remaining 1/3 cup apple juice and cornstarch. Slowly stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to cook and stir 2 minutes longer. Serve gravy with meat. Makes: 12, 4 oz. servings.

Per Serving: 355 Cal (62% from Fat, 35% from Protein, 4% from Carb); 30 g Protein; 24 g Tot Fat; 9 g Sat Fat; 11 g Mono Fat; 2 g Poly Fat; 3 g Carb; 0 g Fiber; 0 g Sugar; 43 mg Calcium; 2 mg Iron; 237 mg Sodium; 107 mg Cholesterol.

Hamburger Casserole In A Crockpot

2008-10-07T20:36:00.000-07:00

Hello everyone,today's recipe is Hamburger Casserole In A Crockpot. This is very good and a lot like Shepperd's pie, except you don't mash the potatoes and the vegetables are different. Well, at least like the Shepperd's Pie for the diabetics, that I posted yesterday. Well enjoy!

*Hamburger Casserole In A Crockpot*

Servings: 4

2 Lg. Potatoes, sliced
2 Medium Carrots, sliced
1 Cup Frozen Peas, Thawed and drained
2 Medium Onions, sliced
1 Stalk Celery, sliced
½ Tsp. Garlic salt, Or to taste
¼ Tsp. Salt, Or To Taste
1/8 Tsp. Black Pepper, Or to taste
1 Lb. Ground beef, browned and drained
2 10¾ Oz. Can Tomato soup

Layer vegetables in order given above into slow cooker. Place the meat on top of celery. Stir garlic salt, salt, pepper, and soup, together. Pour over all, cover and cook on low for 8 hours.

One serving: 445 Cal (40% from Fat, 30% from Protein, 30% from Carb); 33 g Protein; 20 g Tot Fat; 8 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 34 g Carb; 5 g Fiber; 6 g Sugar; 46 mg Calcium; 4 mg Iron; 632 mg Sodium; 92 mg Cholesterol.

Shepherd's Pie (Diabetic Recipe)

2008-10-06T15:25:00.000-07:00

Hello, today's diabetic recipe is Shepherd's Pie. This one has mushrooms in it.When I make this casserole I don't put mushrooms in it and I think this casserole tastes better using home made mashed potatoes. It's actually quicker to make the instant though. This recipe is budget friendly. In my household we use a lot of off brand foods because it costs less in the long run. There are brands I prefer to use, because the quality is better. The mushrooms in this recipe are included in the nutrition facts. Well, here's the recipe, enjoy!

*Shepherd's Pie* (Diabetic Recipe)

Serves: 6

1 Lb. Ground 90% Lean Beef
1/2 Cup Onion, Chopped
1/2 Cup Mushroom, Sliced Fresh (Optional)
2 Cups Cut Green Beans, Rinsed and Drained
1 10¾ Oz. Can Tomato Soup, Low Fat Low Sodium
1/2 Cup Sour Cream, Low Fat
2 1/3 Cups Boiling Water
2 Cups Instant Potato Flakes
1 Tsp. Dried Parsley Flakes
3/4 Cup Reduced-fat Cheddar Cheese, Shredded

Preheat the oven at 375° F.
Brown the meat and onion in a large skillet sprayed with cooking spray. Spread meat mixture into a baking dish sprayed with cooking spray. Then layer the mushrooms and green beans over the top. Mix together the tomato soup and 1/4 cup sour cream in a small mixing bowl, then spoon this mixture over the green beans. In a saucepan combine boiling water and potato flakes. Fold in remaining 1/4 cup sour cream and parsley flakes. Spread this potato mixture over soup mixture. Sprinkle the Cheddar cheese over top and bake for 20 to 25 minutes. Remove from oven and let set 5 minutes before cutting. 6 servings.

Per Serving: 337 Cal (40% from Fat, 34% from Protein, 25% from Carb); 29 g Protein; 15 g Tot Fat; 7 g Sat Fat; 5 g Mono Fat; 1 g Poly Fat; 21 g Carb; 2 g Fiber; 3 g Sugar; 115 mg Calcium; 3 mg Iron; 354 mg Sodium; 79 mg Cholesterol.

Two Cheese Tator Tot Casserole

2008-10-04T12:25:00.000-07:00

Hello everyone! Today's recipe is Two Cheese Tator Tot Casserole. This a
comfort food. This is good for those cold days, sitting around the house and smelling the aroma of food cooking in the oven. This casserole goes good with,Carrots in red sauce. The recipe was posted on Sunday July 13TH, you will find it under the side dish link. Well enjoy!

*two Cheese Tator Tot Casserole*

Servings: 6

1½ Lbs. Hamburger
½lb. Small Onion
1 cup Sharp Cheddar Cheese
1 cup Mozzarella Cheese
2 8 Oz. Cans Cream of mushroom Soup
1 Med. Bag Tator Tots

Pre heat oven at 350° F.
Brown hamburger with onions. Add cream of mushroom soup and one can of water. Scoop into a casserole dish. Add the cheddar cheese and stir. Layer the tator tots on the top of mixture and sprinkle the mozzarella cheese on top. Bake for 20-30 minutes or until cheese is lightly brown.Serving Size: 6

Per Serving: 700 Cal (68% from Fat, 21% from Protein, 11% from Carb); 37 g Protein; 53 g Tot Fat; 25 g Sat Fat; 20 g Mono Fat; 4 g Poly Fat; 18 g Carb; 1 g Fiber; 3 g Sugar; 414 mg Calcium; 3 mg Iron; 957 mg Sodium; 161 mg Cholesterol.

Angel Food Cake (Diabetic Recipe)

2008-10-03T10:59:00.000-07:00

Hello, today's diabetic recipe is an *Angel Food Cake*. To be honest I haven't tried this out, mostly because I don't like to waste food. Some where in all my recipes there is a solution to the egg problem, which is wasting the yolks. In that solution it gives ideas on what you can use the yolks in. If anyone out there has suggestions for this, please feel free to e-mail me or leave it in the comments. This cake is low in carbs, has no fat and has no Cholesterol. great to snack on. If you like you can make a sauce using splenda, berries, of your choice and a little lemon. Well,enjoy!

*Angel Food Cake* (Diabetic Recipe)

Note: If you use sugar instead of Splenda the carbohydrates will be higher.

Servings: 10

1 1/4 Cup flour
1 Cup Splenda, Or Sugar
8 Egg Whites
1 Tsp. Cream of tartar
½ Tsp. Baking Soda
2 Tsp. Vanilla

Pre heat oven at 350° F.
Sift flour and one half of the splenda in a bowl. Using a separate bowl, beat egg whites, cream of tartar and baking soda until soft peaks form. Add remaining splenda and continue to beat. Add vanilla and gradually add sifted flour and splenda mixture. Beat until you have a smooth batter. Pour batter into an ungreased bundt or tube pan and bake for 1 hour or until golden brown. Allow to cool before removing from pan.

Per Serving: 72 Cal (1% from Fat, 22% from Protein, 78% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 1 g Sugar; 2 mg Calcium; 0 mg Iron; 76 mg Sodium; 0 mg Cholesterol.

Angle food blackberry Cake

2008-10-02T19:28:00.000-07:00

Hello everyone! Today's recipe is Angle food Blackberry Cake. With this one you start off with an angle food cake prepared from a store or you can use a box cake mix or make it yourself. You can use fresh or frozen berries and you can use any type of berries you want. This cake is quick and easy to make. Well enjoy!

*Angle food Blackberry Cake*

Servings: 10

1 Angle Food Cake, Commercially Prepared and Cut Into 3 Layers
1 8 Oz. Container Whipped Topping
1 8 Oz. Pkg. Cream Cheese, Softened
1 Cup Powdered sugar
1 Qt Blackberries
1/3 Cup Pecans, Coarsely Chopped

Blend whipped topping, cream cheese, and powdered sugar together until well blended. Fold in blackberries. Top each layer with mixture. Sprinkle nuts on top of top layer. Keep refrigerated. 10 servings

Per Serving: 272 Cal (56% from Fat, 6% from Protein, 39% from Carb); 4 g Protein; 17 g Tot Fat; 9 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 18 g Sugar; 70 mg Calcium; 1 mg Iron; 131 mg Sodium; 47 mg Cholesterol

Banana Oat Muffins (Diabetic Recipe)

2008-10-01T20:25:00.000-07:00

Hello everyone! I know I've said this before, but this is for those that did not see the blog I posted a while back, but did you know that if you don't have buttermilk, you can substitute 1 cup of buttermilk, with 1 tablespoon of lemon juice or vinegar and enough milk to make 1 cup of buttermilk, letting it stand for about 5 minutes, or you can use 1 cup of plain yogurt. Today's recipe calls for buttermilk, I don't like buttermilk so I always have to use one of these substitutions. There are more substitutions in my older blogs. Well here is the diabetic recipe for the day. Enjoy!

*Banana Oat Muffins* (Diabetic Recipe)

Servings: 12

Tip: Place baked muffins in an airtight container for up to 3 days. Freeze for up to 1 month.

2 Cups Oats, old fashioned
1 Cup whole wheat flour
1/3 Cup Splenda Granular
1 Tsp. baking powder
1Tsp. ground apple pie spice
½ Tsp. baking soda
¼Tsp. salt
1 Cup Buttermilk, Reduced-Fat
1 Banana, fresh, large, ripe and mushy
2 eggs, slightly beaten
2 Tbls. unsalted butter, melted
1 Tsp vanilla extract
¼ Cup Oats, old fashioned
½ Tsp ground cinnamon
1 Tbls. unsalted butter

Line twelve muffin cups with paper bake cups. Place the 2 cups of rolled oats in a food processor or blender. Pre heat oven at 350° F.
Cover and process or blend until fine. Place oats in a large bowl; stir in whole wheat flour, splenda, baking powder, 1 teaspoon apple pie spice, baking soda, and salt. Make a well in the center of the flour mixture and set aside. Using a medium bowl, blend together buttermilk, banana, eggs, 2 tablespoons butter, and vanilla. Add the buttermilk mixture all at once to well of flour mixture, stir just until moistened. Pour batter into muffin cups. Stir together remaining ingredients, except unsalted butter. Cut in butter, until mixture is crumbly. Sprinkle oat mixture on top of the muffin batter. Bake in 350° F. oven for 20-22 minutes, or until a toothpick inserted in center of muffin comes out clean.

Serves: 12

Serving: 208 Cal (26% from Fat, 15% from Protein, 59% from Carb); 8 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 32 g Carb; 5 g Fiber; 3 g Sugar; 73 mg Calcium; 2 mg Iron; 103 mg Sodium; 49 mg Cholesterol.

Hazelnut Bran-Berry Muffins

2008-09-29T15:46:00.000-07:00

Hello everyone! Todays recipe is Hazelnut Bran-Berry Muffins. The Oatbran, nuts, and the berries are healthy for you. These muffins are great for a quick breakfast on the run. You might want to cut the sugar down a bit, They are very sweet. You might want to be a little creative and add your favorite sweet crumb recipe to top them off. For those diabetics out there you can substitute the brown sugar with the Splenda brown sugar blend and have less carbohydrates.
Well enjoy! oops! Orange juice is good for you too.

*Hazelnut Bran-Berry Muffins*

Muffins: 48

2 1/2 Cups Oat Bran
2 1/2 Cups Whole Wheat Flour
1 1/2 Cups Flour, All-Purpose
1½ Tbls. Baking Powder
1½ Tsp. Baking Soda
½ Tsp. Salt
3 Lg. Eggs, Lightly Beaten
1/2 Cup Canola Oil
1 1/4 Cups Brown Sugar, Packed
2 1/2 Cups milk
1 1/4 Cups Orange Juice
4½ Cups Hazelnuts, Roasted & Chopped
1 Qt Blueberries, Fresh or any other berries

Preheat oven to 400° F.
Line or grease muffin tins. In a large mixing bowl, Mix together first six ingredients. In a separate bowl, Mix eggs, vegetable oil, sugar, milk and juice. Add mixture to dry ingredients; blend just until moistened. Stir in hazelnuts and berries gently. Pour batter into muffin tins about 2/3 full (approximately 1/3 cup batter). Bake in oven for 15 to 18 minutes.
Serves: 48, 2½ inch muffins.

Per Muffin: 248 Cal (56% from Fat, 9% from Protein, 35% from Carb); 6 g Protein; 16 g Tot Fat; 2 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 23 g JCarb; 4 g Fiber; 8 g Sugar; 88 mg Calcium; 1 mg Iron; 106 mg Sodium; 16 mg Cholesterol.

Fruit Cups (Diabetic Recipes)

2008-09-28T15:43:00.000-07:00

Hello, For the diabetics out there,the recipe for today is Fruit Cups.This of course is delicious. Half the berries are used for the dressing. You can either use all the strawberries or all of the raspberries or you can use half of each. You can also switch out the apple for a pear if you want. Also, for a little bit of a decoration you can use a sprig of mint on the top of each serving. Well, enjoy!

*Fruit Cups* (Diabetic Recipes)

Servings: 6

1 Cup Strawberries, Cut up
1 Cups Raspberries, Whole
¼ Cups Frozen Orange Juice Concentrate, Thawed
1 Tsp. Splenda Sugar Blend
2 Kiwifruits, Peeled & Sliced Thin
1 Medium Orange, Peeled & Sectioned
1 Lg. Banana, Sliced
1 Medium Peach, Sliced
1 Medium Apple, Cored & Sliced

For the Dressing:
Place half the berries, orange juice concentrate, and the sugar in a blender. Cover; blend until smooth and set aside.
For the Fruit:
In a large bowl combine the remaining fruit, and the remaining berries. Serve the fruit in bowls with the dressing. Enjoy!

Per Serving: 117 Cal (4% from Fat, 6% from Protein, 90% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 29 g Carb; 5 g Fiber; 20 g Sugar; 39 mg Calcium; 1 mg Iron; 2 mg Sodium; 0 mg Cholesterol.

Pecan-Grape Salad

2008-09-27T18:16:00.000-07:00

Hello everyone! Today I want to share a Pecan-Grape Salad recipe with you.This salad is good with about 1 1/2 cups of ham, cut into small squares or 1 pound of bacon cooked crisp and chopped, added to it. This is good for those pot lucks or a brunch with your friends. If you want to cut some of the fat out, use a light mayonnaise, you can cut some of the sugar down by using the low sugar Orange Marmalade too. Also, you can use walnuts instead of pecans or any other type of nuts that you may prefer. Well, I took enough of your time. here is the recipe. Enjoy!

*Pecan-Grape Salad*
Servings: 8

½ Cup Mayonnaise
4 Tbls. Orange Marmalade
2 Cups Red Grapes, Seedless
1 Cup Green Grapes, Seedless
¾ Cup Celery, Sliced
1 Cup Pecans, Chopped
3 Tsp. Lime Juice, Fresh Squeezed

Mix mayonnaise, lemon juice and marmalade, blending well. Add grapes and celery; mix lightly. Cover and chill. Stir the pecans in, just before serving. Makes about 4½ cups.

Per Serving: 263 Cal (68% from Fat, 3% from Protein, 29% from Carb); 2 g Protein; 21 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 20 g Carb; 2 g Fiber; 16 g Sugar; 24 mg Calcium; 1 mg Iron; 101 mg Sodium; 5 mg Cholesterol.

* Jambalaya* (Diabetic Crock Pot Recipe)

2008-09-26T19:24:00.000-07:00

Hello everyone! Today I decided to post Jambalaya for diabetics. This recipe requires 9 1/2 hours to cook, so you will need to start this in your crock pot really early. You could omit anything you don't like in it and it should still taste good. I don't care for shrimp, so I omit that. Most people may think I'm nuts, but that's OK. Well enjoy!

* Jambalaya* (Diabetic Crock Pot Recipe)

Servings: 6

1 Cup Bell pepper, chopped
1 Onion, Chopped
1 Cup Tomatoes, chopped
1 Cup Celery, Chopped
2 Cloves garlic, crushed
2 Tbls. Parsley, Minced
2½ Tsp. Thyme Leaves, Chopped
2½ Tsp. Oregano leaves, chopped
¼ Tsp. Cayenne
¼ Tsp. Salt
4 Oz. Smoked Turkey Sausage, chopped
1 Lg. Chicken breast, chopped
2 Cups Beef broth
1/2 Lb. Cooked shrimp, Shelled
1 Cup Cooked rice

Shell shrimp, halve lengthwise. In a Crock Pot,combine all ingredients except the shrimp and rice. Cover and cook on low 9 hours. Turn the slow cooker on high, add cooked shrimp and cooked rice. Cover; cook on high for 30 minutes. Enjoy!

Per Serving: 166 Cal (17% from Fat, 45% from Protein, 38% from Carb); 19 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 4 g Sugar; 71 mg Calcium; 5 mg Iron; 783 mg Sodium; 75 mg Cholesterol.

Sausage And Rice (Crock Pot)

2008-09-25T18:50:00.000-07:00

Today I decided to post a recipe for a crock pot. There is a lot of sodium in it, so you might want to buy low sodium ingredients, or no sodium. This is really easy to make. Just fry up the meat, cook rice and put all the ingredient in the crock pot, stir and cook on low. You can also just put the uncooked rice in the crock pot and add the amount of water the package suggests. , that's what I do. Crock pots are great for those busy days. You just need to remember to start the preparations at the allotted time for your meal. Enjoy!

*Sausage And Rice* (Crock pot)

Servings: 6
1 Lb. Italian Sausage, Bulk
¾ Cup Mushrooms, Fresh And Sliced
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Green Pepper, Chopped
2 Cups Wild Rice, Long Grain
¾ Cup Onion, Chopped

Brown sausage and drain grease. Cook rice according to package directions. Mix all of the ingredients together in a crock pot and let it simmer on low for 4 hours.
Serves: 6

Per Serving: 446 Cal (63% from Fat, 14% from Protein, 24% from Carb); 15 g Protein; 31 g Tot Fat; 11 g Sat Fat; 13 g Mono Fat; 6 g Poly Fat; J26 g Carb; 2 g Fiber; 2 g Sugar; 54 mg Calcium; 2 mg Iron; 1292 mg Sodium; 62 mg Cholesterol.

Mexican Ham (Diabetic Recipe)

2008-09-24T12:06:00.000-07:00

Today I'm posting Mexican Ham,Diabetic recipe. This is a little different from most ham recipes. This is still very good. Very good served with tortillas and re fried beans, (low fat), or you can use your own imagination. I like Mexican food, except a lot of it is full of carbs and fat. Give this a try and let me know what you think. Enjoy!

*Mexican Ham*

Servings: 4

3 cloves Garlic
½ Cup Onion, Chopped
3 Chipotle Chile Peppers In Adobo Sauce, Finely Chopped
3 Tbls. Cider Vinegar
2 Tbls. Orange Juice, Freshly Squeezed
1½ Tbls. Sugar
1 tbls. Olive Oil
1 Tsp. Oregano, Chopped Fresh
1½ Lbs. Ham, Lean And Sliced
¼ Tsp. Cumin, Ground
1/8 Tsp. Salt
1/8 Tsp. Black Pepper, Ground

Caramelize the garlic and onion in a small dry skillet over medium-high heat for about 7 minutes. Place in blender. Add the next 6 ingredients and puree. Take out 3 tablespoons of marinade and chill. Place the ham in a shallow dish and pour the remaining marinade over the the top of the ham, covering completely. refrigerate over night. Mix cumin, salt, and black pepper in a small bowl. Remove the ham from the marinade and blot dry with a paper towel. Discard the marinade. rub with the spice mix. Place on broiler pan and broil in oven for about 5 to 10 minutes. Brush with reserved marinade and broil for about 5 to 10 minutes longer. Serve with rice or tortillas. Enjoy!

Per Serving: 355 Cal (46% from Fat, 43% from Protein, 12% from Carb); 38 g Protein; 18 g Tot Fat; 5 g Sat Fat; 9 g Mono Fat; 2 g Poly Fat; 11 g Carb; 0 g Fiber; 6 g Sugar; 27 mg Calcium; 2 mg Iron; 1944 mg Sodium; 70 mg Cholesterol.

Creamy Ham & Noodles

2008-09-22T13:55:00.000-07:00

Hello, today I'm posting Creamy Ham & Noodles. This recipe has been in our family for as long as I can remember. My grandmother use to make this sometimes. The original recipe didn't call for whipping cream or Parmesan cheese, I added that from looking on line at different Ham and noodle recipes. If you want to make it the old fashioned way, use 1 cup milk and no cream and omit the Parmesan cheese. Follow the rest of the recipe as is. This is very good and fits in the low budget categories. Also, I'm not sure about the amount of flour. You may need more. I usually just guesstimate:) Enjoy!

*Creamy Ham & Noodles*

Servings: 6

5 Cup wide egg noodles
1/4 Cup butter, Or Margarine
3 Tbls. Flour
½ Cup whipping cream
½ Cup Milk
1 1/2 Cups Ham,Cooked & Chopped
1/2 Cup Parmesan cheese, Grated
1/4 Cup green onions, Thinly Sliced
1/4 Tsp. salt, or to taste
1/8 Tsp. pepper, or to taste

Cook noodles according to package directions. In the mean time, using a large skillet over medium heat, melt butter. Stir in flour and slowly add whipping cream and milk, mixing well. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain the noodles, add to ham mixture and heat through. If you want it to look a little fancy at the table, add 1 to 2 tablespoons of chives on the center top. Enjoy!

Per Serving: 395 Cal (42% from Fat, 19% from Protein, 39% from Carb); 18 g Protein; 18 g Tot Fat; 10 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 38 g Carb; 2 g Fiber; 2 g Sugar; 152 mg Calcium; 3 mg Iron; 679 mg Sodium; 99 mg Cholesterol.

Banana Bread (Diabetic Recipe)

2008-09-21T18:57:00.000-07:00

Hello everyone! Today's diabetic recipe is Banana Bread. Very healthy and good. I Just don't know why the vinegar is in this recipe. You can't taste it. If anyone knows why the vinegar is in this recipe, please tell us in the comment section. The one thing I do know is, bananas are healthy and they make the bread more moist. Well enjoy!

*Banana Bread* (Diabetic Recipe)

Servings: 20

1 Cup Splenda Granulated, Sugar Substitute
1/3 Cup Butter, Salt Free
1 Egg
2 Egg whites
2 Tsp. Baking soda
2 Cup Flour, All-Purpose
4 Tbls. Milk
3/4 Tsp. Vinegar
3 Bananas, ripe, mashed

Pre Heat oven at 350° F. Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.

Per Serving: 91 Cal (31% from Fat, 8% from Protein, 61% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 15 g Carb; 2 g Fiber; 1 g Sugar; 7 mg Calcium; 0 mg Iron; 93 mg Sodium; 19 mg Cholesterol.

Apple Bread

2008-09-20T12:32:00.000-07:00

Hello everyone! I wanted to post this recipe, because you can make this one into a low carb sweet bread. That's if you want to. Just replace the brown sugar with Splenda brown sugar blend and use home made sugar free apple butter. You can get the recipe for Apple Butter at........................................................................ http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=sugar+free+apple+butter&Search=Search .
This link should take you to the page that gives you two different recipes to choose from. You can also use apple juice with no sugar added. Well enjoy!

*Apple Bread*

Servings: 12, 1 loaf

2 Cups all-purpose flour, Or Use ½ Whole Wheat
1 Cup brown sugar, Packed
1 1/2 Tsp. baking powder
1/2 Tsp. baking soda
¼ Tsp. salt
1 1/2 Cups Apple Butter, Divided
1/2 Cup Apple Juice
1/4 Cup Butter, Melted
1 egg, beaten
1 Cup Fresh Apples, Chopped Coarsely
1/2 Cup Pecans, Chopped

Pre Heat oven at 350° F.
Combine the first 5 ingredients in a large mixing bowl. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the apple chunks and chopped nuts. Add apple butter mixture to the dry ingredients and mix together. Pour half of the mixture in a loaf pan that has been sprayed with cooking spray. Carefully spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake for 55 to 65 minutes or until done.

Per Serving: 315 Cal (22% from Fat, 4% from Protein, 74% from Carb); 3 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 58 g Carb; 1 g Fiber; 39 g Sugar; 57 mg Calcium; 1 mg Iron; 199 mg Sodium; 28 mg Cholesterol.

Apple Cinnamon Chocolate Bars (Diabetic Recipe)

2008-09-19T22:05:00.000-07:00

Hello everyone! Today I decided to post another Diabetic Recipe. This is to make up for the one I forgot to post after the last dessert bar I posted for the people without diabetes. I like this dessert, apples, Cinnamon, and chocolate together. These really do complement each other. The apples, cinnamon, and oats are healthy for you. Every thing else is just a fill in. Well enjoy!

*Apple Cinnamon Chocolate Bars* (Diabetic Recipe)

Servings: 24

1 Cup white all purpose flour
1/4 Tsp salt
1/2 Tsp. baking soda
1/2 Tsp. ground cinnamon
¼ Cup Splenda Brown Sugar Blend
1 Cup Oat Meal, Original
1/2 Cup Shortening, vegetable
4 Apples, medium, fresh
¼ Cup Sugar Free Chocolate Baking Chips

Preheat the oven at 350° F.
Put the flour, salt, baking soda, cinnamon, brown sugar, and oats in the mixing bowl. Stir together. Add the shortening to the bowl. Use a fork or a pastry cuter to mix the ingredients and cut them into crumbs. Add sugar free chocolate pieces, Mixing well. Lightly grease the bottom and sides of the baking dish with a little bit of shortening or use nonstick spray. Spread half of the crumb mixture in the greased baking dish. Remove the core from the apples and slice them. Put the apple slices into the baking dish. Top the apples with the rest of the crumb mixture. Bake in the oven for 40 to 45 minutes. Cut into squares. It will fall apart easily.

Per Serving: 115 Cal (46% from Fat, 7% from Protein, 47% from Carb); 2 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 14 g Carb; 2 g Fiber; 4 g Sugar; 5 mg Calcium; 0 mg Iron; 38 mg Sodium; 2 mg Cholesterol.

Sweet And Sour Meatloaf

2008-09-18T14:38:00.000-07:00

Hello, I'm posting Sweet And Sour Meatloaf today. This is really good and very easy to make. If you are out of vinegar, you could add more mustard and still get that sour taste. It will taste a little different though. Most of the time I use crackers. If you use saltine crackers, you should use less salt. Sometimes I use milk instead of tomato sauce. its good that way too.Well enjoy!

*Sweet And Sour Meatloaf*

Servings: 6

Meatloaf:
1 1/2 Lb. ground beef
1 Cup dry breadcrumbs, Or Crackers
¼ Tsp. salt
1/4 Tsp pepper
2 eggs
¼ Cup onions, Chopped
1 15 Oz. Can Tomato sauce, divided
Topping:
¾ Of 15 Oz. Can Tomato sauce
¼ Cup brown sugar
3 Tbls. mustard
3 Tbls. vinegar
¼ Cup Sugar

Pre heat oven at 350°F. Combine ground beef, bread crumbs, salt, pepper, and eggs. Add the onion and 1/4 of the can of tomato sauce. Put into a loaf pan and bake for 50 minutes. In the mean time in a sauce pan mix all of the topping ingredients. Bring to a boil and pour over meatloaf. Bake an additional 15 minutes.

Per Serving: 512 Cal (39% from Fat, 28% from Protein, 33% from Carb); 36 Jg Protein; 22 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 1 g Poly Fat; 43 g JCarb; 3 g Fiber; 25 g Sugar; 85 mg Calcium; 6 mg Iron; 1127 mg Sodium; 174 mg Cholesterol.

Little Meatloafs (Diabetic Recipe)

2008-09-17T10:30:00.000-07:00

Hello everyone! Today's diabetic recipe is Little Meatloaves. These are really fun to make and the kids will like them too. The Melba toast in this recipe should probably be salt free and you can probably use a different type of a healthy oil. If buy any chance you are out of Worcestershire sauce you can replace that with an A1 steak sauce.When I make meatloaf I always use A1 or Heinz 57 sauce. I have never had any complaints. You can cut out the salt completely if you like. Well enjoy!

*little Meatloaves*

Servings: 4

2 Tsp. Olive Oil
¼ Cup Onion, Chopped Finely
2 Tsp. Fresh Thyme, Chopped
1 Lb. Extra Lean Ground Beef (5% fat)
2 Egg Whites
1 Cup Tomato Sauce, Sugar Free, Divided
2 Tbls. Tomato paste, Sugar Free
2 Tsp. Worcestershire Sauce
¾Cups Melba Toasts, Plain & Crushed
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
¼ Cup Ketchup

Preheat the oven at 400° F.
Using a small nonstick fry pan heat the olive oil. Saute' the onion in the fry pan, over medium-high heat. Add thyme and cook for 1 minute. Combine onion mixture and beef together in a large bowl. Add egg whites, 1/2 cup tomato sauce, tomato paste, Worcestershire sauce, Melba toast, salt, and pepper, mix well. Divide mixture into 4 equal portions. Mold each into small loafs and place in a lightly greased baking pan. Bake for 35 minutes. Mix the remaining tomato sauce and ketchup in a bowl. Spread this mixture over each meatloaf. Bake 5 more minutes until heated.

Per Serving: 375 Cal (47% from Fat, 36% from Protein, 16% from Carb); 36 g Protein; 21 g Tot Fat; 8 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 7 g Sugar; 42 mg Calcium; 5 mg Iron; 822 mg Sodium; 105 mg Cholesterol.

Chocolate Peanut Butter No Bake Bars

2008-09-16T18:04:00.000-07:00

Hello, today's recipe is very simple. These bars taste a lot like a peanut butter cup and you don't have to bake them. I got this recipe from a friend. She really likes to share her recipes with me, especially when she likes them a lot.She's one of those people that gets very excited when someone shares a good recipe with her.She puts a big smile on my face when she does that. So I hope you enjoy this as much as we do.

*Chocolate Peanut Butter No Bake Bars*

Servings: 36

1 1/2 Cups Graham Cracker Crumbs
1 Lb. Powdered Sugar, 3 Cups
1 1/2 Cups peanut butter, Creamy
1 Cup butter, (2 Sticks) Melted
1 12 Oz. Bag Semi-Sweet milk chocolate chips

Mix the graham cracker crumbs, sugar and peanut butter together, mixing well. Blend in melted butter until mixed well. Press the mixture evenly into a
9 x 13 inch pan. Melt the chocolate chips in microwave or in a double boiler. Spread over the peanut butter mixture. Chill until just set and cut into bars. Don't let them get to hard.

Per Serving: 215 Cal (56% from Fat, 5% from Protein, 39% from Carb); 3 g Protein; 14 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 22 g Carb; 1 g Fiber; 19 g Sugar; 8 mg Calcium; 0 mg Iron; 98 mg Sodium; 14 mg Cholesterol

Blueberry Muffins (Diabetic Recipe)

2008-09-15T18:17:00.000-07:00

Hello everyone! Today's diabetic recipe is Blueberry Muffins. This is healthy and tastes really good too. The lemon and Splenda topping is a nice touch too. These are great for breakfast with a slice of lean ham.Well I'm making this short and sweet. Enjoy!

*Blueberry Muffins*

Servings: 12

1 Cup Flour, All-Purpose
1 Cup Whole Wheat Flour
1½ Tbls. Baking Powder
1/8 Tsp. Salt
1/3 Cup Splenda Granulated
1 Cup Sour Cream
1 Egg
1 Cup Fresh blueberries, Or Frozen
2 Tsp. lemon peel Grated
2 Tbls. Splenda

Preheat oven at 425 F.
Coat a 12-cup muffin pan with nonstick cooking spray. Combine flour, salt and 1/3 cup splenda. Make a well in center of mixture. Add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons Splenda. Sprinkle peel and Splenda mix over batter in each muffin cup. Bake on centrer shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot.

Per Serving: 124 Cal (31% from Fat, 10% from Protein, 59% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 2 g Fiber; 2 g Sugar; 130 mg Calcium; 1 mg Iron; 219 mg Sodium; 26 mg Cholesterol.

Almond-Poppy Seed Muffins

2008-09-14T13:22:00.000-07:00

Hi! Today I'm posting Almond-Poppy Seed Muffins. These are my favorite muffins, I will make these more than others. I use splenda in place of the sugar because I am a diabetic. You can also use less salt. There are other types of oil that you can use that are better for you , such as: coconut oil, peanut oil, sunflower oil, and others. I hope you enjoy this recipe.

*Almond-Poppy Seed Muffins*

Servings: 12

1 Egg
½Tsp Salt
1/3 Cup Sugar
1/4 Cup Oil
1 Cup Milk
2 Cups Flour
1½ Tbls. Baking powder
½ Cup Chopped almonds
1/3 Cup Poppy seeds

Pre heat oven at 400°F.
Beat egg, salt and sugar until light and fluffy. Add oil slowly and continue beating. Beat in milk. set aside. Sift flour and baking powder together and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20 to 25 minutes.

Per Serving: 226 Cal (45% from Fat, 10% from Protein, 44% from Carb); 6 g Protein; 12 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 175 mg Calcium; 2 mg Iron; 289 mg Sodium; 18 mg Cholesterol.

Asparagus & Red Potatoes ( Diabetic Recipe)

2008-09-13T17:35:00.000-07:00

Hello everyone! Today's diabetic recipe I am posting is Asparagus and Red Potatoes. The recipe doesn't say anything about scrubbing the potatoes before slicing them, but I would assume that you would do that. I have a little scrub brush just for cleaning the vegetables off really well. I think this would be a good meal for vegetarians too, with a little something to go with it. I hope you enjoy this recipe. I'm discovering that I like asparagus if it is cooked with the right ingredients. Enjoy!

*Asparagus & Red Potatoes* ( Diabetic Recipe)

Servings: 4

8 Oz. Tiny Red Potatoes, Sliced Thin
1 Cup Asparagus, Fresh And Cut Into ½ Inch Pieces
Nonstick Cooking Spray
3 Eggs, Slightly Beaten
2 Tbls. Parsley, Freshly Snipped
1 Tsp. Rosemary, Freshly Snipped
½ Tsp. Onion Powder
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
2 Small Tomatoes, Seeded & Chopped
2 Tbls. Parmesan Cheese, Finely Shredded

In a large nonstick skillet with a lid, cook potatoes in about ½ cup water or a little more for about 5 minutes. Add the asparagus and cook, covered for 5 to 7 minutes more or until vegetables are tender.Drain the vegetables in a colander. Let skillet cool and dry.Lightly coat skillet with nonstick cooking spray. Return the vegetables to the skillet.
In a small bowl mix eggs, parsley, Rosemary, onion powder, salt, and pepper.Pour over the vegetables in the skillet, Don't stir.Cook over medium heat. When the mixture starts to set, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked mixture flows underneath. Continue to cook lifting edge until the egg mixture is almost set. Top will be moist.
Remove the skillet from heat and let stand, covered, for 3 to 5 more minutes or until the top is set. Top with tomato and Parmesan cheese, sprinkled on.

Per Serving: 130 Cal (37% from Fat, 27% from Protein, 36% from Carb); 9 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 12 g Carb; 2 g Fiber; 2 g Sugar; 77 mg Calcium; 2 mg Iron; 209 mg Sodium; 187 mg Cholesterol.

Bacon Wrapped Asparagus

2008-09-12T20:58:00.000-07:00

Hello everyone ! Today I want to share this recipe of Bacon Wrapped Asparagus. My fiances' cousins daughter got this recipe in Santa Monica California while visiting her father for the summer. They shared the recipe with me after serving it last night. I was very surprised at how good it was. I don't care for asparagus, but this was superb! Enjoy!

*Bacon Wrapped Asparagus*

Servings: 6

1 Bunch Asparagus Spears, About 1 Lb. and About 5 Inches Long
1 Lb. Bacon slices

Pre heat oven at 375° F.
Take 3 asparagus spears and wrap 1 slice of bacon around until you reach the bottom of the spears. Place wrapped asparagus on a broiler. Repeat until all spears are wrapped. Place them in the oven and bake for 30 to 35 minutes. Serve with a main dish.

Per Serving: 418 Cal (69% from Fat, 29% from Protein, 2% from Carb); 29 g Protein; 32 g Tot Fat; 10 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 17 mg Calcium; 1 mg Iron; 1748 mg Sodium; 83 mg Cholesterol.
.

Peanut Butter Cookies (Diabetic Recipe)

2008-09-11T13:08:00.000-07:00

Hello everyone! How are you today? Since I posted a Peanut Butter Cookie recipe yesterday, I wanted to tell you there was one for Diabetics posted on May 30TH 2008. The links are on the left hand side under cookies. Scroll down to
Friday, May 30, 2008 and you will see the post for that day. I really like these cookies. These cookies really do work without the flour. They taste just as good as the regular cookies. Well enjoy!

Peanut Butter Cookies

2008-09-10T13:22:00.000-07:00

Hello everyone! Today I made Peanut butter cookies. The recipes says 36 servings. That's how many I was able to make from the recipe, but it will very for everyone because I make them a little smaller at times. You cant always get all of the balls you roll to be exactly ¾ of an inch. Here is a helpful hint: For chewier cookies, bake them for about 2 minutes less than the recipe calls for. Most of the time the amount of time called for in a recipe they come out crunchy. I like mine more on the chewier side. Well here is the recipe, enjoy!

*Peanut Butter Cookies*

1 ¼ cups flour, sifted
¼ tsp. salt
1 tsp. baking powder
½ cup butter, or shortening
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp. vanilla
1 egg

Pre heat oven at 375°Sift together flour, salt, and baking powder. Set aside. Cream butter, and sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Roll into ¾-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork. Dip fork in flour once and a while to keep it from sticking to the cookie dough.Bake at 375° for 10 to 12 minutes.

Prep Time: 12 minutes
Serves: 36

Per Serving: 83 Cal (48% from Fat, 7% from Protein, 45% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 10 g Carb; 0 g Fiber; 6 g Sugar; 13 mg Calcium; 0 mg Iron; 67 mg Sodium; 12 mg Cholesterol.

Peach Mousse (Diabetic recipe)

2008-09-08T20:31:00.000-07:00

Hello everyone I'm back. I relocated to Sandy Oregon and I live in an area that doesn't have good Internet service. Sorry about that. Today I'm posting Peach Mouse for the diabetics. This is a really easy recipe. I haven't been able to do as much cooking as I would like to do. So Didn't get to try this out before posting it. Maybe someone can let me know how it tastes and such. Well its been a really long day for me. I hope you enjoy this recipe. Until tomorrow.

*Peach Mousse*(Diabetic Recipe)

Servings: 4

3 Peaches, fresh, Blanched, Skin And Seed Removal
2 Tbls. Brandy, 80 proof (peach flavored)
1 Cup Whipped Topping, low fat, frozen, thawed
3 Tbls. Splenda sugar granular
1/2 Cup Strawberries, fresh, whole (or 4 strawberries)

Puree the peaches in a blender before transferring to a mixing bowl. Add the brandy, whipped topping, and splenda to peaches. Cover and freeze for 30 minutes until firm. Remove from freezer and beat with mixer until smooth. Divide mixture between 4 dessert dishes and top each with a strawberry.

Per Serving: 108 Cal (31% from Fat, 6% from Protein, 62% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 16 g Carb; 2 g Fiber; 11 g Sugar; 25 mg Calcium; 0 mg Iron; 20 mg Sodium; 11 mg Cholesterol.

Be Back To Blog Soon

2008-08-13T22:34:00.000-07:00

Hi every one! I have been really busy moving and we have ran into a lot of problems, so I wont be posting anything for just a few days. I will be back soon though Have a good day.

Chocolate Mouse

2008-08-12T00:05:00.000-07:00

Hello everyone! Today I thought I would post a good old fashioned Chocolate Mouse recipe. If you would rather use the frozen whipped topping (thawed) You can, and you can get away with using vanilla flavoring also.Well, enjoy the recipe. I'm in the middle of moving, so I am making this short and sweet.Until later.

*Chocolate Mouse*

Servings: 10
2 Oz. Semi-Sweet Chocolate Chips
3 Oz. Unsweetened Baking Chocolate
5 Egg Yolks
4 Egg Whites
¾ Cup Sugar
½ Tsp. Vanilla Extract
1½ Cups Whipping Cream, Whipped
1 Tbls. Rum Flavoring

In a double boiler of hot water, not boiling, melt chocolate chips and baking chocolate. Remove from heat and allow to cool. In a large bowl beat egg yolks with ½ cup of the sugar until light and thick. Add the chocolate, vanilla, and the rum flavoring. In a medium bowl beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until firm peaks form. Add and beat in ¼ cup of the meringue in the chocolate mixture. Fold in the remaining meringue and the whipping cream. Serve in small individual serving bowls. Enjoy!

Per Serving: 211 Cal (51% from Fat, 9% from Protein, 40% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 21 g Carb; 2 g Fiber; 18 g Sugar; 26 mg Calcium; 0 mg Iron; 33 mg Sodium; 122 mg Cholesterol.

farmers Eggs (Diabetic Recipe)

2008-08-11T00:05:00.000-07:00

Hello everyone! Today I want to share this recipe with you.This one is easy and kind of fun to make.It's a little spicy. Here is a little hint about Jalapenos; the larger they are, the milder they are. Also, before cutting the jalapeno and cleaning the seeds out, ware a pair of plastic gloves for protection. If you get these on your hands and you rub your eyes your eyes will be in a lot of pain. So, please be vary careful. Well here is the recipe.

*farmers Eggs* (Diabetic Recipe)

Servings: 6
The corn tortillas have been included in the Nutrition Facts.

Nonstick Cooking Spray
1 Med. Onion, Halved & Thinly Sliced
1 14½ Oz. Can Diced Tomatoes, Drained
1 Lg. Jalapeno Pepper, Seeded & Chopped
2 Cloves Garlic, Minced
¾ Tsp. Chili Powder
6 Lg. Eggs
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
½ Cup Monterey Jack Cheese, Shredded & Reduced-Fat Or Cheddar
2 Tsp. Fresh Cilantro, Chopped
6 6 Inch Corn Tortillas, Warmed According To Package Instructions

Preheat oven at 400°F.
Coat a large cold oven proof skillet with the nonstick cooking spray. Preheat the skillet on medium-high heat. Add the onion to hot skillet and cook until tender about 5 minutes, occasionally stirring. Remove from the heat. In the mean time, using a small bowl stir together drained tomatoes, jalapeno pepper, garlic, and chili powder. Pour mixture over the onion in the skillet; spread it evenly. Break one egg in a cup and carefully slide the egg over the top of tomato mixture. Repeat the process with the remaining eggs, spacing the eggs as evenly as you possibly can. Sprinkle with the salt and pepper. Bake until eggs are set, about 20 minutes. Remove from the oven. Spread the cheese over the top of mixture; let stand for 5 minutes and spread cilantro over the top. Serve with tortillas, if desired. Enjoy!

Per Serving: 244 Cal (37% from Fat, 21% from Protein, 42% from Carb); 13 g Protein; 10 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 26 g Carb; 4 g Fiber; 5 g Sugar; 195 mg Calcium; 3 mg Iron; 637 mg Sodium; 255 mg Cholesterol.

American Chilli Rellenos Casserole

2008-08-10T00:05:00.000-07:00

Hello, I'm back.Today's recipe is American Chilli Rellenos Casserole. If you like Mexican food, you will like this recipe. This casserole goes well with Spanish rice and a salad. You could even add fried rice to the menu and you will feel like you have gone out to eat at a restaurant, only the price is better when you cook at home. Well enjoy!

*American Chilli Rellenos Casserole*

Servings: 4

2 Lg. Poblano Peppers, Green Or Red
1½ Cups Monterey Jack Cheese, Shredded
3 Lg. Eggs, Whisked
¼ Cup Milk
1/3 Cup Flour, All-Purpose
¾ Tsp. Baking Powder
½ Tsp. Red Pepper, Ground
1/8 Tsp. Salt
¼ Cup Cheddar Cheese, Shredded
Sour Cream, Optional
Salsa, Optional

Preheat oven at 450°F.
Slice peppers in quarters and remove seeds, veins, and stems. Submerge peppers in boiling water for 3 minutes and drain. Transfer peppers to a paper towel and drain well. Place peppers in a well greased 2 quart square casserole dish. Sprinkle 1 cup Monterey jack cheese over tops of peppers.
Using a medium bowl mix the eggs and milk. Add the flour, baking powder, red pepper, and salt. Using an electric mixer, beat until smooth. Pour the mixture over the peppers and cheese. Bake in oven for 15 minutes or until a knife is inserted and comes out clean. Mix the remaining Monterey jack cheese and Cheddar cheese together and sprinkle over mixture in casserole dish. Allow cheese to melt for about 5 minutes. Serve with salsa and sour cream, if desired.

Per Serving: 331 Cal (60% from Fat, 26% from Protein, 14% from Carb); 21 g Protein; 22 g Tot Fat; 12 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 12 g Carb; 1 g Fiber; 3 g Sugar; 511 mg Calcium; 2 mg Iron; 569 mg Sodium; 237 mg Cholesterol.

Almond Mocha Biscotti (Diabetic Recipe)

2008-08-09T00:05:00.000-07:00

Hello, I decided on this Almond Mocha Biscotti recipe today. This one has less carbohydrates than the one from yesterday. I think you could put those sugar free chocolate round candies from the bulk area at Cos-Co in. But I would chop them coarsely first and you have to remember the carb count will change a little. If you would like me to figure the nutrition facts with them in, I can do some investigating and find out for you. Just e-mail me and ask.Well thats all for today. Enjoy!

*Almond Mocha Biscotti* (Diabetic Recipe)

Servings: 20

½Cup Almonds, toasted and Coarsely chopped
½ Cup flour, All-Purpose
1/2 Cup whole wheat flour
¼Cup Chocolate Baking Powder, unsweetened
1 Tbls. Coffee Powder, reg, instant
½ Tsp baking soda
1/8 Tsp. salt
½ Cup Splenda granular, Sugar Substitute
1 egg
1 egg white
1½ Tsp. vanilla extract
1 Tsp. almond extract
Non Stick Cooking Spray

Preheat the oven at 350°F. Use parchment paper to cover baking sheet and coat with nonstick cooking spray. Place almonds, all purpose flour, whole wheat flour, cocoa powder, coffee powder, baking soda, and salt in a large bowl and blend with electric mixer for about 2 minutes. Add the Splenda, egg, egg white, vanilla extract, and almond extract and blend for another 2 minutes. Combine the flour mixture and the egg mixture and divide dough in half and form 2 logs, about 5 inches long, on each half of the sheet. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300° F. Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are firm. Cool on a wire rack.

Per Serving: 51 Cal (36% from Fat, 15% from Protein, 50% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 7 g Carb; 1 g Fiber; 0 g Sugar; 10 mg Calcium; 0 mg Iron; 35 mg Sodium; 10 mg Cholesterol.

Mocha Biscotti

2008-08-08T00:05:00.000-07:00

Hello, I'm back. I chose these biscotti's because they aren't very hard to make, and I really like coffee flavored desserts. When I was a little girl (long, long ago:) I was given a slice of cake that taste like coffee. I have loved that flavor every since then. I hope you enjoy these as much as I do. Because I'm a diabetic, I do substitute the sugar with my favorite sugar substitute so the carbs are lower. The less carbs the better. Enjoy!

*Mocha Biscotti*

Servings: 24
1/4 Cup hazelnuts, toasted & coarsely Chopped
3 large eggs
1 Tsp vanilla extract
2 Cups flour, All-Purpose
½ Cup sugar
1 Tsp baking powder
1/8 Tsp. salt
¾ Tsp. cinnamon
½ Tsp. cloves, Ground
1½ Tsp. Instant coffee powder
¾ Cup semi-sweet chocolate chips

Preheat oven at 300°F.
Line a baking sheet with parchment paper. In a small bowl whisk together the eggs and vanilla extract. Set aside. With an electric mixer, beat the flour, sugar, baking powder, salt, cinnamon, cloves, and coffee powder until combined. Slowly add the egg mixture and beat until a dough forms. Add the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half and place on a lightly floured surface. Roll each half of dough into a log about 10 inches long and 2 inches wide. Place logs to the prepared baking sheet, spacing about 3 inches apart. Bake for about 35 to 40 minutes, or until firm to the touch. Remove from oven and transfer logs to a wire rack for about 10 minutes. Place on a cutting board, with a bread knife, cut each log crosswise, on the diagonal, into 3/4 inch slices. Arrange the slices on the baking sheet, turning slices over, and bake 20 minutes or until firm to the touch. Remove from oven and let cool on a wire rack.

Per Serving: 103 Cal (32% from Fat, 9% from Protein, 59% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 22 mg Calcium; 0 mg Iron; 44 mg Sodium; 31 mg Cholesterol.

* Cranberry Pork Chops* (Diabetic Recipe)

2008-08-07T00:05:00.000-07:00

Hi, I hope you all are having a great day. I picked this recipe because the flavor is very good. The mixture of ingredients almost makes the house smell like Christmas. You get that warm fuzzy feeling.OK, I like having warm and fuzzy feelings. I know, I sound like some fruit cake. who doesn't like feeling that way? Back to the subject. This will go good with a salad and a small baked potato. Well enjoy!

* Cranberry Pork Chops* (Diabetic Recipe)

Servings: 4
You can use any cut of pork.

4 boneless pork chops, 3/4-inch thick
1/8 Tsp. Salt
1/8 Tsp. pepper
¼ Cup Apple Juice
½ Cup Cranberry Sauce, whole, canned
2 Tbls. Orange Juice, unsweetened, frozen concentrate
¼ Tsp. ground ginger
¼ Tsp. nutmeg, Ground
Non Stick Cooking Spray

Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle both sides of pork with salt and pepper. In hot skillet, brown pork on each side. Add apple juice. Cover; cook over low heat for 5 to 6 minutes or until pork is done. In a small bowl, mix together cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over pork. Cook for 1 to 2 minutes, until heated through.

Per Serving: 296 Cal (46% from Fat, 32% from Protein, 22% from Carb); 23 g Protein; 15 g Tot Fat; 5 g Sat Fat; 7 g Mono Fat; 2 g Poly Fat; 16 g Carb; 0 g Fiber; 13 g Sugar; 25 mg Calcium; 1 mg Iron; 84 mg Sodium; 74 mg Cholesterol.

Maple Glazed Porkchops

2008-08-06T00:05:00.000-07:00

Hello, today I'm posting a Maple Glazed pork chop recipe. I love the smell of maple cooking and the anticipation of getting to eat it and what it is cooked or baked in or on. As I have said before, I normally don't get to eat pork chops. occasionally I will cook something for myself and something my fiance' likes. Making 2 meals is not something I like to do very often. Well, enjoy!

*Maple Glazed Pork chops*

Servings: 4
4 Pork Chops, ¾ Inch Thick
2 Tbls. Olive Oil
1/3 Cup Apple Juice, Or Water
1/3 Cup Maple Syrup
1¼ Tsp. Cornstarch
¼ Tsp. Sage, Crushed
1/8 Tsp. Black Pepper
¼ Cup Pecans, Chopped & Toasted

Trim the fat from the meat.Heat oil in a large skillet and cook pork chops for 8 to 10 minutes, turning once. Move to a platter and keep warm. In the meanwhile, In a small saucepan, stir juice, syrup, cornstarch, sage, and pepper. Heat and stir over medium heat until it thickens and is bubbling. Cook and stir for about 2 minutes. Add pecans. Ladle over the tops of pork chops. Serve.

Per Serving: 422 Cal (56% from Fat, 23% from Protein, 21% from Carb); 24 g Protein; 26 g Tot Fat; 6 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 22 g Carb; 1 g Fiber; 16 g Sugar; 46 mg Calcium; 2 mg Iron; 3 mg Sodium; 74 mg Cholesterol.

Oatmeal Cookies (Diabetic Recipe)

2008-08-05T00:05:00.000-07:00

Hello, today's diabetic cookie recipe are oatmeal cookies. These are good and you can substitute with Splenda granular sugar substitute for the Splenda sugar blend. It works just as good as the sugar blend an you get less carbohydrates too. If you want know the carb count for them that way, just e-mail me and I'll gt right to it and send you what I figured out. They are a little different with the peanut butter, but are still good. Well enjoy, until tomorrow.

*Oatmeal Cookies* (Diabetic Recipe)

Servings: 40

½ Cup Butter, Softened
½ Cup Peanut Butter, Reduced Fat
½ Cup Splenda Sugar Blend
1/3 Cup Splenda Brown Sugar Blend, Packed
¾ Tsp. Baking Soda
2 Egg Whites
1 Tsp. Vanilla
1 Cup Flour, All-Purpose
1 Cup Quick Cooking Rolled Oats

Preheat oven at 375°F.
Using a large bowl mix butter and peanut butter together.Beat on medium to high speed for 30 seconds with an electric mixer, or until combined. Add sugar blend, brown sugar blend, and the baking soda.Scraping the sides of the bowl occasionally , beat until combined. Beat in vanilla and egg whites until well combined. Beat in as much of the flour as you can with the mixer. Using a wooden or plastic spoon, stir in the remaining flour and oats. Drop the dough by rounded teaspoons about 2 inches apart on an ungreased baking sheet. Bake for 7 to 8 minutes or until the edges are a golden brown. Allow to cool on baking sheet for 1 minute. Move to a wire rack and allow to cool.

Per Serving: 78 Cal (49% from Fat, 8% from Protein, 43% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 2 mg Calcium; 0 mg Iron; 47 mg Sodium; 6 mg Cholesterol.

Capppuccino Crackle Cookies

2008-08-04T00:05:00.000-07:00

Hello, today I decided on Cappuccino Crackle Cookies. These cookies get cracks all over the tops of them buy the time that they are done. these are really good too. If you have Espresso powder, you can substitute that with the coffee granules.Well enjoy!

*Cappuccino Crackle Cookies*

Servings: 40

1/3 Cup Butter
1 Cup Brown Sugar, Packed
¾ Cup Unsweetened Cocoa Powder
1½ Tbls. Coffee Granules
1 Tsp. Baking Powder
1½ Tsp. Cinnamon
2 Egg Whites
½ Cup Vanilla Yogurt, Low-Fat
1½ Cups Flour, All-Purpose
1/3 Cup Granulated Sugar

Preheat oven at 35o°F.
Using a large bowl beat butter with an electric mixer on medium or high speed for about 30 seconds or until it is softened. Add the next 5 ingredients. Now Beat until combined, scraping the sides of the bowl occasionally. Beat the egg whites and yogurt in until combined. Beat as much of the flour in as you can with the mixer. Mix in the remaining flour. Put the granulated sugar in a small bowl. Using a teaspoon drop the dough into the sugar and roll it in to a ball. Place the balls 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until the edges are firm. Remove cookies from baking pan and place on a wire rack to cool. Enjoy!

Per Serving: 64 Cal (24% from Fat, 7% from Protein, 70% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 12 g Carb;J 1 g Fiber; 8 g Sugar; 21 mg Calcium; 0 mg Iron; 30 mg Sodium; 4 mg JCholesterol.

Mocha Cupcakes And Blackberries (Diabetic Recip)

2008-08-03T00:05:00.000-07:00

Hello, I hope all is well. Today's Diabetic recipe is Mocha Cupcakes and Blackberries. These are very good with a cup of coffee or tea or even a nice glass of milk.. The blackberries and whipped topping make this a great snack. These are low in fat and the carbs are perfect for a snack. You also get a fruit with this yummy snack. You can also substitute the blackberries with another fruit. This also takes care of that sweet tooth. Well, enjoy!

*Mocha Cupcakes And Blackberries* (Diabetic Recipe)

Servings: 12

Nonstick Cooking Spray
¾ Cup Splenda Sugar Blend
½ Cup Water
2 Tbls. Instant Coffee Powder
3 Oz. Semi-Sweet Chocolate Chips, Chopped
2 Egg Yolks
1¼ Tsp. Vanilla
½ Cup Unsweetened Cocoa Powder
1/3 Cup Flour, All-Purpose
½ Tsp. Baking Powder
5 Egg Whites
1½ Cups Blackberries, Fresh
4 Oz Frozen Light Whipped Dessert Topping, Low Fat & Thawed

Preheat oven at 350°F. Line muffin pan with 12 paper muffin cups and set aside. In a medium saucepan mix together Splenda sugar blend, water, and coffee powder. Heat and stir over medium-low heat until sugar blend dissolves and the mixture almost boils. Stir in the chopped chocolate chips until melted. Remove from heat. In a bowl slightly beat egg yolks. Slowly stir in the chocolate mixture into the egg yolks; stir in the vanilla ( the batter may appear a little grainy). Set aside. In a bowl mix together cocoa powder, flour, and baking powder. Stir in chocolate mixture until smooth.In another bowl beat the egg whites with an electric mixer on medium speed until stiff peaks form. Stir in a small amount of beaten egg whites into the chocolate mixture to lighten it up a bit. Fold the chocolate mixture into the remaining egg whites. Fill the paper muffin cups about ¾ full. Bake for 18 to 28 minutes or when gently touched it springs back. Remove from oven and place cupcakes on a wire rack to cool. To serve, top with berries and whipped topping.

Per Serving: 167 Cal (25% from Fat, 9% from Protein, 66% from Carb); 4 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 27 g Carb; 2 g Fiber; 21 g Sugar; 33 mg Calcium; 1 mg Iron; 53 mg Sodium; 34 mg Cholesterol.

Chocolate Cups Of Peanut Butter Muffins

2008-08-02T00:05:00.000-07:00

Hello everyone,I hope all is well. Today I am posting this muffin recipe for all of those that love peanut butter cups. This is a good one for the kids and of coarse those kids at heart. I think these are good with chocolate frosting (or not). Have you ever forgot to buy more baking powder? You can substitute 1/2 tsp. of cream of tarter plus 1/4 tsp. of baking soda for 1 tsp. of baking powder. Until tomorrow.

*Chocolate Cups Of Peanut Butter Muffins*

Servings: 24
1¾ Cups Flour, all-purpose
1¼ Cups Brown Sugar, Firmly Packed
2½ Tsp. Baking Powder
½ Tsp. Salt
1 Cup Milk
1/3 Cup Shortening
½ Cup Peanut Butter
1¼ Tsp. Vanilla Extract
2 Eggs
24 Minni Peanut Butter Cups, Chocolate Covered

Heat oven at 350°F.
Line muffin pans with 24 paper muffin cups.In a large bowl, mix all ingredients together except the peanut butter cups, at low speed until just moistened, then beat for 2 minutes on medium speed. Fill the paper muffin cups about 2/3 full. Push a peanut butter cup in center of the batter filled muffin cups until candy top edges are even with the batter. Bake for 20 to 28 minutes or until the tops of muffins bounce back after being softly touched. Let cool and serve.

Per Serving: 183 Cal (41% from Fat, 8% from Protein, 51% from Carb); 4 g Protein; 8 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 24 g Carb; 1 g Fiber; 16 g Sugar; 58 mg Calcium; 0 mg Iron; 166 mg Sodium; 23 mg Cholesterol.

Chocolate Toffy & Nut Scones (Diabetic Recipe)

2008-08-01T00:05:00.000-07:00

Hello everyone! Today I am posting a Diabetic Scone recipe. I took some diabetic scone recipes and came up with this one. I have been craving scones for days an I finally made some that I can eat. The sugar-free chocolate covered toffee bits, I get at Win-Co Foods and the nutrition facts are from them also. You could also substitute with the sugar-free chocolate rounds too.
Just chop them up coarsely also. they would be like having chocolate chunks instead. Enjoy!

*Chocolate Toffee & Nut Scones* (Diabetic Recipe)

Servings: 16
You can use a nut of your choice.

1 Cup unbleached all-purpose flour
1 Cup whole-wheat flour
1 Tsp baking powder
1/4 Tsp salt
4 Tbls. butter, No Salt & Softened
1 Cup buttermilk
1/2 Cup Chocolate Covered Toffee Bits, Sugar-Free & coarsely Chopped
½ Cup Hazelnuts, Coarsely Chopped

Preheat oven at 400°F. Coat a baking sheet with non-stick cooking spray or cover with parchment paper and coat with cooking spray. In a large bowl, sift the dry ingredients together. Cut the butter into the flour mixture with a pastry cuter or use a fork, until mixture looks like course crumbs. Stir in the chocolate covered toffee and hazelnuts. Add buttermilk and knead into a soft dough. Do not over mix the dough. Turn out on to a lightly floured board, kneed 4 or 5 times and roll out the dough until 1/2" thick. Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in color. Serve warm or let cool and store in an airtight container.

Per Serving: 165 Cal (42% from Fat, 6% from Protein, 52% from Carb); 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 26 g Carb; 4 g Fiber; 1 g Sugar; 38 mg Calcium; 0 mg Iron; 159 mg Sodium; 11 mg Cholesterol; 17 g sugar alcohol.

Chocolate Chip & Hazelnut Scones

2008-07-31T00:05:00.000-07:00

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

*Chocolate Chip And Hazelnut*

Servings: 8

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

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

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

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

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

Salmon With Fruit Salsa (Diabetic Recipe)

2008-07-30T00:05:00.000-07:00

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

*Salmon With Fruit Salsa* (Diabetic Recipe)

Servings: 6

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

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

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

Orange Roughy Primavera

2008-07-29T00:05:00.000-07:00

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

*Orange Roughy Primavera*

Servings: 4

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

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

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

Chicken Mandarin Salad (diabetic Recipe)

2008-07-28T00:05:00.000-07:00

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

*Chicken Mandarin Salad* (diabetic Recipe)

Servings: 4

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

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

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

Broccoli & Cauliflower Salad

2008-07-27T00:05:00.000-07:00

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

*Broccoli & Cauliflower Salad*

Servings: 10

Note: you make this ahead of time.

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

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

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

Spicy Veggie Steak Soup (Diabetic Recipe)

2008-07-26T00:05:00.000-07:00

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

*Spicy Veggie Steak Soup* (Diabetic Recipe)

Servings: 6

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

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

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

Sausage & Bean Soup

2008-07-25T00:05:00.000-07:00

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

*Sausage & Bean Soup*

Servings: 6

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

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

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

Multi-Grain Bread (Diabetic Recipe)

2008-07-24T00:05:00.000-07:00

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

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

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

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

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

Multi-Grain Dinner Rolls

2008-07-23T00:05:00.000-07:00

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

*Multi-Grain Dinner Rolls*

Serves: 16 rolls

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

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

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

Fruit Smoothie (Diabetic Recipe)

2008-07-22T00:05:00.000-07:00

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

*Fruit Smoothie* (Diabetic Recipe)

Servings: 6
Makes 6, 5 oz. servings.

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

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

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

Peach Espresso Milk Shake

2008-07-21T00:05:00.000-07:00

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

*Peach Espresso Milk Shake*

Servings: 1

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

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

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

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

Collecting Recipes and Cookbooks

*Green Bean Bake*

*Alfredo Green Beans* (Diabetic)

*Eggnog*

*Holiday Eggnog* (Diabetic)

*Lime Zingers*

*Blissfully Chocolaty Cookies* (Diabetic)

*Apple-Cheese Popovers*

*Mocha Dream Puffs* (Diabetic)

*Supreme Biscuits*

*Angel Biscuits* (Diabetic)

*Horseradish Bacon Dip*

*Garlic Spinach Dip* (diabetic)

*Crispy Pea Salad*

*Mediterranean Beef Salad W/ Lemon Vinaigrette* (Diabetic)

*Pumpkin Soup*

*Ham, Potato And Green Bean Soup* (Diabetic)

*Mocha Custards*

*Chocolate Bread Pudding* (Diabetic)

*Creamy Peas And Potatoes*

*Sweet And Sour Carrots*

*Cranberry Oatmeal Cookies*

* Mexican Lasagna Casserole* (Diabetic)

*Hawaiian Ham Casserole*

*Oatmeal Cookies* (Diabetic)

*Breakfast Casserole*

* Egg and Bacon Pockets* (Diabetic)

*Salmon Loaf*

*Spicy Ginger Sea Bass*

*Zucchini Orange Muffins*

*Applesauce-Bran Muffins* (Diabetic)

*Apple Cabbage Kielbasa*

*Pecan Sammie's*

* Hungarian Goulash* (Diabetic style)

*Deviled Eggs w/Crab* (Diabetic)

* Lime Coconut Angel Cake*

*Lemon cake w/a hint of Rosemary* (Diabetic)

*Apple Raisin Cole Slaw*

*Apple Raisin Coleslaw* ( Diabetic )

*Grilled Steak In Maranade*

*Grilled Citrus Sirloin Steak* ( Diabetic )

*Old Fashioned Vanilla Ice Cream*

*Sugar-Free Low Fat Vanilla Ice Cream* (Diabetic)

*Tuna Casserole*

*Creamy Chicken Casserole* (Diabetic)