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.
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Showing posts with label Diabetic recipes. Show all posts
Showing posts with label Diabetic recipes. Show all posts
Saturday, October 17, 2009
Wednesday, October 14, 2009
*Holiday Eggnog* (Diabetic)
Hello everyone! Today's diabetic recipe is Holiday Eggnog. With the holiday's coming up, I thaught I should start posting a beverage for all of you. This one is one of the more popular ones. Enjoy!
*Holiday Eggnog*
Servings: 8
This is nonalcoholic, but if you want alcohol in this add 1 to 3 tablespoon of light rum and 1 to 3 tablespoons of bourbon. This is low-fat and low-carb.
2 Cups skim milk+
2 Cups Skim Milk, For Later, Chilled
2 Tbls. cornstarch
½ Cup Splenda, Or More
1 8 Oz. Carton Frozen Egg Product, Thawed
1 Tsp. vanilla Extract
½ Tsp. ground cinnamon
¼ Tsp ground nutmeg
In a medium saucepan mix together 2 cups milk, cornstarch, and Splenda; heat to boiling. Boil for 1 minute, stirring constantly.JIn a bowl mix about half of the milk mixture into egg product; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly. Remove from heat; stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled. Stir 2 cups chilled milk into custard mixture; serve in small glasses. Sprinkle with nutmeg. Makes 8 4oz.servings.
Per Serving: 86 Cal (28% from Fat, 31% from Protein, 41% from Carb); 7 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 9 g Carb; 0 g Fiber; 0 g Sugar; 156 mg Calcium; 1 mg Iron; 94 mg Sodium; 110 mg Cholesterol.
*Holiday Eggnog*
Servings: 8
This is nonalcoholic, but if you want alcohol in this add 1 to 3 tablespoon of light rum and 1 to 3 tablespoons of bourbon. This is low-fat and low-carb.
2 Cups skim milk+
2 Cups Skim Milk, For Later, Chilled
2 Tbls. cornstarch
½ Cup Splenda, Or More
1 8 Oz. Carton Frozen Egg Product, Thawed
1 Tsp. vanilla Extract
½ Tsp. ground cinnamon
¼ Tsp ground nutmeg
In a medium saucepan mix together 2 cups milk, cornstarch, and Splenda; heat to boiling. Boil for 1 minute, stirring constantly.JIn a bowl mix about half of the milk mixture into egg product; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly. Remove from heat; stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled. Stir 2 cups chilled milk into custard mixture; serve in small glasses. Sprinkle with nutmeg. Makes 8 4oz.servings.
Per Serving: 86 Cal (28% from Fat, 31% from Protein, 41% from Carb); 7 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 9 g Carb; 0 g Fiber; 0 g Sugar; 156 mg Calcium; 1 mg Iron; 94 mg Sodium; 110 mg Cholesterol.
Monday, October 12, 2009
*Blissfully Chocolaty Cookies* (Diabetic)
Hello everyone! Today's diabetic recipe is Blissfully Chocolaty Cookies. This recipe is different from most recipe's, no flour and very low in carbs and fat. Well enjoy!
*Blissfully Chocolaty Cookies*
Servings: 24
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt½ Cup Splenda, Divided
3 Lg. Egg Whites
¼ Tsp. Cream Of Tartar
1 Tsp. Vanilla Extract1 Tbls. Powdered Sugar
Preheat oven at 300°F.
Line 2 baking sheets with Tin Foil. Set aside.
In a bowl, sift together cocoa, salt, and ¼ cup of Splenda.
In a large bowl, Beat egg whites and Cream of Tartar with an electric mixer at medium speed, until soft peaks form. Beat in the remaining Splenda a little at a time, Until the meringue is glossy and stiff peaks form.
Fold in vanilla and cocoa mixture.Drop by rounded teaspoonfuls about 1" apart apart on the baking sheet.Bake, for chewy cookies, 25 minutes or for crisp cookies 40 minutes. Sprinkle with powdered sugar when cookies are cooled. Enjoy!
Per Serving: 8 Cal (16% from Fat, 23% from Protein, 61% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 3 mg Calcium; 0 mg Iron; 20 mg Sodium; 0 mg Cholesterol.
*Blissfully Chocolaty Cookies*
Servings: 24
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt½ Cup Splenda, Divided
3 Lg. Egg Whites
¼ Tsp. Cream Of Tartar
1 Tsp. Vanilla Extract1 Tbls. Powdered Sugar
Preheat oven at 300°F.
Line 2 baking sheets with Tin Foil. Set aside.
In a bowl, sift together cocoa, salt, and ¼ cup of Splenda.
In a large bowl, Beat egg whites and Cream of Tartar with an electric mixer at medium speed, until soft peaks form. Beat in the remaining Splenda a little at a time, Until the meringue is glossy and stiff peaks form.
Fold in vanilla and cocoa mixture.Drop by rounded teaspoonfuls about 1" apart apart on the baking sheet.Bake, for chewy cookies, 25 minutes or for crisp cookies 40 minutes. Sprinkle with powdered sugar when cookies are cooled. Enjoy!
Per Serving: 8 Cal (16% from Fat, 23% from Protein, 61% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 3 mg Calcium; 0 mg Iron; 20 mg Sodium; 0 mg Cholesterol.
Saturday, October 10, 2009
*Mocha Dream Puffs* (Diabetic)
Hello everyone! Today's diabetic recipe is Mocha Dream Puffs. These are so good. You can serve these at party's or any time. They are really easy to make too. Well enjoy!
*Mocha Dream Puffs* (diabetic)
Servings: 8
Cooking Spray
½ Cup Water
2 Tbls. Butter
½ Cup All-Purpose Flour
2 Eggs
1 1 Oz. Pkg. Sugar-Free Instant Chocolate Pudding Mix
2 Cups Non-Fat Milk
3 Tsp. Coffee Crystals
Lightly coat a baking sheet with the cooking spray; set aside.
Pre heat oven at 400°F.
In a small sauce pan mix together the water and butter and bring to a boil. Add flour, stirring vigorously. cook and stir till mixture forms a ball. Let cool for 10 minutes. With a wooden spoon, add one egg at a time, beating well.
Drop eight mounds of mixture three inches apart on baking sheet.Bake in oven for thirty minutes or until golden brown.Transfer to a wire rack and cool. Cut puffs in half and remove soft dough from the inside.
For the filling: Meanwhile, stir coffee crystals into milk. Prepare pudding mix according to package directions using the coffee milk.Arrange puffs in an air tight container. Refrigerate until ready to serve.
To serve, spoon about 1/4 cup of pudding mixture into the bottom half of puffs. Place tops back on. If Desired, sprinkle with powdered sugar or cocoa powder. Enjoy!
Per Serving: 119 Cal (35% from Fat, 16% from Protein, 49% from Carb); 5 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 14 g Carb; 0 g Fiber; 3 g Sugar; 135 mg Calcium; 0 mg Iron; 253 mg Sodium; 70 mg Cholesterol.
*Mocha Dream Puffs* (diabetic)
Servings: 8
Cooking Spray
½ Cup Water
2 Tbls. Butter
½ Cup All-Purpose Flour
2 Eggs
1 1 Oz. Pkg. Sugar-Free Instant Chocolate Pudding Mix
2 Cups Non-Fat Milk
3 Tsp. Coffee Crystals
Lightly coat a baking sheet with the cooking spray; set aside.
Pre heat oven at 400°F.
In a small sauce pan mix together the water and butter and bring to a boil. Add flour, stirring vigorously. cook and stir till mixture forms a ball. Let cool for 10 minutes. With a wooden spoon, add one egg at a time, beating well.
Drop eight mounds of mixture three inches apart on baking sheet.Bake in oven for thirty minutes or until golden brown.Transfer to a wire rack and cool. Cut puffs in half and remove soft dough from the inside.
For the filling: Meanwhile, stir coffee crystals into milk. Prepare pudding mix according to package directions using the coffee milk.Arrange puffs in an air tight container. Refrigerate until ready to serve.
To serve, spoon about 1/4 cup of pudding mixture into the bottom half of puffs. Place tops back on. If Desired, sprinkle with powdered sugar or cocoa powder. Enjoy!
Per Serving: 119 Cal (35% from Fat, 16% from Protein, 49% from Carb); 5 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 14 g Carb; 0 g Fiber; 3 g Sugar; 135 mg Calcium; 0 mg Iron; 253 mg Sodium; 70 mg Cholesterol.
Tuesday, October 6, 2009
*Angel Biscuits* (Diabetic)
Hello everyone! Today's diabetic recipe is Angel Biscuits. Occasionally biscuits are a great accommodation to a meal. These are good. You just have to remember to not over kneed them. If you do they come out hard and these biscuits should be flaky. Well enjoy!
*Angel Biscuits*
Servings: 24 biscuits.
5 cups all-purpose flour
2 tabls. Honey
3 tabls. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup vegetable shortening
1 0.25-oz. pkg. active dry yeast, or 2 1/2 tsp. Bread Machine Yeast
3 tabls. warm water
2 cups buttermilk, or 1% milk
Preheat oven at 450F.
Grease a baking sheet and set aside. In a mixing bowl sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening to resemble small peas; set aside. Dissolve yeast in warm water (105-115F). Add yeast and buttermilk to flour mixture and mix with a fork to make a soft dough. Knead just till dough is mixed (over mixing will cause biscuits to be hard). Roll dough out on a floured surface. Cut out with a biscuit cutter. Place on greased
baking sheet and bake until golden, about 10 minutes.
Makes 24 biscuits.
Per Serving: 190 Cal (43% from Fat, 8% from Protein, 49% from Carb); 4 g Protein; 9 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 1 g Poly Fat; 23 g Carb; 1 g Fiber; 3 g Sugar; 126 mg Calcium; 0 mg Iron; 330 mg Sodium; 6 mg Cholesterol.
*Angel Biscuits*
Servings: 24 biscuits.
5 cups all-purpose flour
2 tabls. Honey
3 tabls. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup vegetable shortening
1 0.25-oz. pkg. active dry yeast, or 2 1/2 tsp. Bread Machine Yeast
3 tabls. warm water
2 cups buttermilk, or 1% milk
Preheat oven at 450F.
Grease a baking sheet and set aside. In a mixing bowl sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening to resemble small peas; set aside. Dissolve yeast in warm water (105-115F). Add yeast and buttermilk to flour mixture and mix with a fork to make a soft dough. Knead just till dough is mixed (over mixing will cause biscuits to be hard). Roll dough out on a floured surface. Cut out with a biscuit cutter. Place on greased
baking sheet and bake until golden, about 10 minutes.
Makes 24 biscuits.
Per Serving: 190 Cal (43% from Fat, 8% from Protein, 49% from Carb); 4 g Protein; 9 g Tot Fat; 4 g Sat Fat; 4 g Mono Fat; 1 g Poly Fat; 23 g Carb; 1 g Fiber; 3 g Sugar; 126 mg Calcium; 0 mg Iron; 330 mg Sodium; 6 mg Cholesterol.
Sunday, October 4, 2009
*Garlic Spinach Dip* (diabetic)
Hello everyone! Today's diabetic recipe is Garlic Spinach Dip. I thought I would post a dip because I haven't done any for quite a while. I have another dip I posted that is really good and fun to do. Spinach dips are really popular around here in the north west. Until tomorrow.
*Garlic Spinach Dip*
Servings: 16, 2 tablespoons each
½ Cup Fat-Free Ricotta Cheese
¼ Cup Fat-Free Sour Cream
2½ Tbls. Orange Juice
1 10 Oz. Pkg. Frozen Spinach, Chopped, Thawed And Squeezed Dry
¼ Cup Green Onions, Chopped
¼ Cup Fresh Basil, Chopped
2½ Tbls.Fresh Oregano, Chopped
3 Cloves Garlic, Minced
¼ Tsp. Ground Nutmeg
1/8 Tsp. Hot Pepper Sauce
Salt And Pepper, To Taste
In a food processor or blender, combine the cheese, sour cream, and orange juice. Add the remaining ingredients, except the salt and pepper. Process until smooth, stopping occasionally to scrape down the sides of the container. Add salt and pepper.Put mixture into a bowl, cover, and refrigerate 1 hour or over night.
Makes 2 cups
Per Serving: 27 Cal (37% from Fat, 26% from Protein, 36% from Carb); 2 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 3 g Carb; 1 g Fiber; 0 g Sugar; 75 mg Calcium; 1 mg Iron; 31 mg Sodium; 4 mg Cholesterol.
*Garlic Spinach Dip*
Servings: 16, 2 tablespoons each
½ Cup Fat-Free Ricotta Cheese
¼ Cup Fat-Free Sour Cream
2½ Tbls. Orange Juice
1 10 Oz. Pkg. Frozen Spinach, Chopped, Thawed And Squeezed Dry
¼ Cup Green Onions, Chopped
¼ Cup Fresh Basil, Chopped
2½ Tbls.Fresh Oregano, Chopped
3 Cloves Garlic, Minced
¼ Tsp. Ground Nutmeg
1/8 Tsp. Hot Pepper Sauce
Salt And Pepper, To Taste
In a food processor or blender, combine the cheese, sour cream, and orange juice. Add the remaining ingredients, except the salt and pepper. Process until smooth, stopping occasionally to scrape down the sides of the container. Add salt and pepper.Put mixture into a bowl, cover, and refrigerate 1 hour or over night.
Makes 2 cups
Per Serving: 27 Cal (37% from Fat, 26% from Protein, 36% from Carb); 2 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 3 g Carb; 1 g Fiber; 0 g Sugar; 75 mg Calcium; 1 mg Iron; 31 mg Sodium; 4 mg Cholesterol.
Friday, October 2, 2009
*Mediterranean Beef Salad W/ Lemon Vinaigrette* (Diabetic)
Hello everyone! Today's diabetic recipe is Mediterranean Beef Salad W/ Lemon Vinaigrette. I never use to like salads until these last few monthes. I really like them now. Well I hope you enjoy!
*Mediterranean Beef Salad W/ Lemon Vinaigrette*
Servings: 4
Salad:
1 Lb. Boneless Beef Top Sirloin Steack, Cut 1" Thick
¼ Tsp. Salt
1/8 Tsp. Black Pepper
4 Cups Romain Lettuce Leaves
½ Cucumber, Peeled, Halved And Chopped
2 Tbls. Parsley, Chopped
2 Roasted Red Peppers, Chopped
½ Sm. Red Onion, Thinly Sliced And Separated Into Rings
1 Cup Cherry Tomatoes, Halved
1 Cup Feta Cheese, Crumbled
Lemon Vinaigrette:
¼ Cup Olive Oil
½ Tsp. Lemon Zest
3 Tbls. Lemon Juice
1 Tsp. Oregano, Dried, Crushed Or 1 Tbls. Fresh Snipped
2 Cloves Garlic, Minced
Salad:
Trim the fat from steak. Sprinkle steak with salt and pepper. Place steak on unheated rack of a broiler pan. broil 3-4 inches from the heat until desired doneness, turning once halfway through broiling time. 20-22 minutes for medium doneness (145°)F.Thinly slice steak.
In a large bowl combine the lettuce, cucumber, parsley, red pepper, onion, tomatoes, meat, and feta cheese. Set aside.
Lemon Vinaigrette:
In a large screw top jar combine olive oil, zest, lemon juice, oragono, and garlic. Cover and shake well. Season to taste with salt and black pepper. Pour over salad and toss well. Serve and enjoy!
Per Serving: 412 Cal (58% from Fat, 31% from Protein, 11% from Carb); 32 g Protein; 27 g Tot Fat; 9 g Sat Fat; 14 g Mono Fat; 2 g Poly Fat; 12 g Carb; 2 g Fiber; 4 g Sugar; 255 mg Calcium; 3 mg Iron; 712 mg Sodium; 81 mg Cholesterol.
*Mediterranean Beef Salad W/ Lemon Vinaigrette*
Servings: 4
Salad:
1 Lb. Boneless Beef Top Sirloin Steack, Cut 1" Thick
¼ Tsp. Salt
1/8 Tsp. Black Pepper
4 Cups Romain Lettuce Leaves
½ Cucumber, Peeled, Halved And Chopped
2 Tbls. Parsley, Chopped
2 Roasted Red Peppers, Chopped
½ Sm. Red Onion, Thinly Sliced And Separated Into Rings
1 Cup Cherry Tomatoes, Halved
1 Cup Feta Cheese, Crumbled
Lemon Vinaigrette:
¼ Cup Olive Oil
½ Tsp. Lemon Zest
3 Tbls. Lemon Juice
1 Tsp. Oregano, Dried, Crushed Or 1 Tbls. Fresh Snipped
2 Cloves Garlic, Minced
Salad:
Trim the fat from steak. Sprinkle steak with salt and pepper. Place steak on unheated rack of a broiler pan. broil 3-4 inches from the heat until desired doneness, turning once halfway through broiling time. 20-22 minutes for medium doneness (145°)F.Thinly slice steak.
In a large bowl combine the lettuce, cucumber, parsley, red pepper, onion, tomatoes, meat, and feta cheese. Set aside.
Lemon Vinaigrette:
In a large screw top jar combine olive oil, zest, lemon juice, oragono, and garlic. Cover and shake well. Season to taste with salt and black pepper. Pour over salad and toss well. Serve and enjoy!
Per Serving: 412 Cal (58% from Fat, 31% from Protein, 11% from Carb); 32 g Protein; 27 g Tot Fat; 9 g Sat Fat; 14 g Mono Fat; 2 g Poly Fat; 12 g Carb; 2 g Fiber; 4 g Sugar; 255 mg Calcium; 3 mg Iron; 712 mg Sodium; 81 mg Cholesterol.
Wednesday, September 30, 2009
*Ham, Potato And Green Bean Soup* (Diabetic)
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.
*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.
Monday, September 28, 2009
*Chocolate Bread Pudding* (Diabetic)
Hello everyone! Today's diabetic recipe is Chocolate Bread Pudding. I haven't tried this yet, but it sounds really good. I like the regular bread pudding and I love chocolate. I think this would be good with about 1 teaspoon of cinnamon or more.Well enjoy!
*Chocolate Bread Pudding*
Servings: 15, 1/2 cup each.
10 Slices Stale Bread, Crusts Trimmed Off, Cut in ¾-Inch Cubes
7½ Cups 1% Milk
6 squares Bittersweet Chocolate
½ Tsp. Salt
6 Eggs, 2 Of Them Separated
2 Cups Splenda
2 Tbls. Vanilla Extract
½ Tsp. Almond Extract
Preheat oven at 400°F.In a medium sauce pan, place milk, chocolate, and salt in it and
heat until chocolate is melted. Blend the mixture well with a
mixer.Put the 4 eggs and 2 egg yolks in a large bowl and beat slightly, stirring in 1½ cups of Splenda.Gradually stir in the chocolate milk mixture, vanilla extract,
and almond extract.Stir the bread cubes into this mixture and let stand 10-15
minutes.Pour into a large casserole dish, set in a pan with enough hot
water to come halfway up the casserole dish. Bake 1 hour in oven.When the pudding is almost done, beat the egg whites until stiff
but not dry, adding the remaining Splenda gradually. Spread
meringue on the pudding and bake for 5-10 minutes longer, or
until the meringue is a light golden brown. Serve warm or cold.
Enjoy!
Per Serving: 208 Cal (38% from Fat, 18% from Protein, 44% from Carb); 11 g Protein; 10 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 9 g Sugar; 187 mg Calcium; 3 mg Iron; 284 mg Sodium; 104 mg Cholesterol.
*Chocolate Bread Pudding*
Servings: 15, 1/2 cup each.
10 Slices Stale Bread, Crusts Trimmed Off, Cut in ¾-Inch Cubes
7½ Cups 1% Milk
6 squares Bittersweet Chocolate
½ Tsp. Salt
6 Eggs, 2 Of Them Separated
2 Cups Splenda
2 Tbls. Vanilla Extract
½ Tsp. Almond Extract
Preheat oven at 400°F.In a medium sauce pan, place milk, chocolate, and salt in it and
heat until chocolate is melted. Blend the mixture well with a
mixer.Put the 4 eggs and 2 egg yolks in a large bowl and beat slightly, stirring in 1½ cups of Splenda.Gradually stir in the chocolate milk mixture, vanilla extract,
and almond extract.Stir the bread cubes into this mixture and let stand 10-15
minutes.Pour into a large casserole dish, set in a pan with enough hot
water to come halfway up the casserole dish. Bake 1 hour in oven.When the pudding is almost done, beat the egg whites until stiff
but not dry, adding the remaining Splenda gradually. Spread
meringue on the pudding and bake for 5-10 minutes longer, or
until the meringue is a light golden brown. Serve warm or cold.
Enjoy!
Per Serving: 208 Cal (38% from Fat, 18% from Protein, 44% from Carb); 11 g Protein; 10 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 9 g Sugar; 187 mg Calcium; 3 mg Iron; 284 mg Sodium; 104 mg Cholesterol.
Saturday, September 26, 2009
*Sweet And Sour Carrots*
Hello everyone! Today's diabetic recipe is Sweet And Sour Carrots. I don't have to make my grandchildren eat these, they eat them with out an argument. I like them too. Well enjoy!
*Sweet And Sour Carrots*
Servings: 4
2 Cups Baby Carrots
1 Cup Water
2½ Tbls. Honey
2½ Tbls. Dijon Mustard
Microwave carrots on high in the water for 5 minutes,then drain. Stir in the remaining ingredients while carrots are hot. Enjoy!
Per Serving: 76 Cal (2% from Fat, 4% from Protein, 95% from
Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g
Poly Fat; 17 g Carb; 2 g Fiber; 14 g Sugar; 23 mg Calcium; 0 mg
Iron; 158 mg Sodium; 0 mg Cholesterol.
*Sweet And Sour Carrots*
Servings: 4
2 Cups Baby Carrots
1 Cup Water
2½ Tbls. Honey
2½ Tbls. Dijon Mustard
Microwave carrots on high in the water for 5 minutes,then drain. Stir in the remaining ingredients while carrots are hot. Enjoy!
Per Serving: 76 Cal (2% from Fat, 4% from Protein, 95% from
Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g
Poly Fat; 17 g Carb; 2 g Fiber; 14 g Sugar; 23 mg Calcium; 0 mg
Iron; 158 mg Sodium; 0 mg Cholesterol.
Tuesday, September 22, 2009
* Mexican Lasagna Casserole* (Diabetic)
Hello everyone! Today's diabetic recipe is Mexican Lasagna Casserole. This lasagna is a bit different from are regular recipes we mostly use, but it's good.Well I hope you enjoy this recipe.
*Mexican Lasagna Casserole* (Diabetic)
Servings: 8
1 Lb. Boneless, Skinless Chicken Breasts, Cut Into ¼" Strips
1 Lg. Onion, Halved And Cut Into Thin Wedges
2 Cloves Garlic, Minced
2 Cups (16 Oz.) Fat-Free Ricotta Cheese
1 Cup (8 Oz.) Reduced -Fat Sour Cream
1 4½ Oz. Jar Green Chiles, Chopped
½ Cup Fresh Cilantro, Chopped (optional)
2½ Tsp.Ground Cumin
1/8 Tsp. Salt
6 Plum Tomatoes. Chopped
8 Corn Tortillas, 6" And Cut In Half
1¼ Cups (5 Oz.) Low-Fat Monterey Jack Cheese, Shredded
Preheat oven at 350°F. Coat a baking dish with cooking spray.
Set aside.Coat a 12 inch nonstick skillet with cooking spray. Add the chicken and cook over medium heat, turning several times,for 5 minutes or until no longer pink.
Transfer to a medium bowl. Wipe the skillet with a paper towel and coat with the cooking spray. Add the onion and garlic. Cover and cook over medium heat, stirring occasionally, for 8-9 minutes, or until lightly browned.
Add to the chicken in the bowl. In another bowl, mix the ricotta, sour cream, Chile, cilantro, cumin, and salt Spread one cup of tomatoes in the prepared baking dish and arrange half of
the tortillas evenly on top. Spread half of the Ricotta cheese mixture over the tortillas. Top with half of the chicken mixture.
Top with one cup of the remaining tomatoes and ½ cup of Monterey jack cheese. Repeat with remaning tortillas, ricotta cheese mixture, and chicken mixture.Sprinkle with the remaining one cup tomatoes and ¾ cup of Monterey Jack cheese. Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns to quickly. Enjoy!
Per Serving: 261 Cal (38% from Fat, 39% from Protein, 23% from Carb); 26 g Protein; 11 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 15 g Carb; 2 g Fiber; 2 g Sugar; 359 mg Calcium; 1 mg Iron; 492 mg Sodium; 65 mg Cholesterol.
*Mexican Lasagna Casserole* (Diabetic)
Servings: 8
1 Lb. Boneless, Skinless Chicken Breasts, Cut Into ¼" Strips
1 Lg. Onion, Halved And Cut Into Thin Wedges
2 Cloves Garlic, Minced
2 Cups (16 Oz.) Fat-Free Ricotta Cheese
1 Cup (8 Oz.) Reduced -Fat Sour Cream
1 4½ Oz. Jar Green Chiles, Chopped
½ Cup Fresh Cilantro, Chopped (optional)
2½ Tsp.Ground Cumin
1/8 Tsp. Salt
6 Plum Tomatoes. Chopped
8 Corn Tortillas, 6" And Cut In Half
1¼ Cups (5 Oz.) Low-Fat Monterey Jack Cheese, Shredded
Preheat oven at 350°F. Coat a baking dish with cooking spray.
Set aside.Coat a 12 inch nonstick skillet with cooking spray. Add the chicken and cook over medium heat, turning several times,for 5 minutes or until no longer pink.
Transfer to a medium bowl. Wipe the skillet with a paper towel and coat with the cooking spray. Add the onion and garlic. Cover and cook over medium heat, stirring occasionally, for 8-9 minutes, or until lightly browned.
Add to the chicken in the bowl. In another bowl, mix the ricotta, sour cream, Chile, cilantro, cumin, and salt Spread one cup of tomatoes in the prepared baking dish and arrange half of
the tortillas evenly on top. Spread half of the Ricotta cheese mixture over the tortillas. Top with half of the chicken mixture.
Top with one cup of the remaining tomatoes and ½ cup of Monterey jack cheese. Repeat with remaning tortillas, ricotta cheese mixture, and chicken mixture.Sprinkle with the remaining one cup tomatoes and ¾ cup of Monterey Jack cheese. Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns to quickly. Enjoy!
Per Serving: 261 Cal (38% from Fat, 39% from Protein, 23% from Carb); 26 g Protein; 11 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 15 g Carb; 2 g Fiber; 2 g Sugar; 359 mg Calcium; 1 mg Iron; 492 mg Sodium; 65 mg Cholesterol.
Monday, September 21, 2009
*Oatmeal Cookies* (Diabetic)
Hello everyone! Today's diabetic recipe is Oatmeal Cookies. I like cookies, we all like cookies. I think I will go shopping for the ingredients tomarrow so I can make these. There arent very many carbohydrates in them. Well enjoy!
*Oatmeal Cookies*
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Low-Fat
½ Cup Splenda
3 Tbls. Splenda Brown Sugar Blend
½ Tsp. Baking Soda
2 Egg Whites
½ Tsp. Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Quick Cooking Rolled Oats
In a large mixing bowl combine butter and peanut butter. With a mixer on medium speed, beat about 30 seconds or until combined.Add splenda, brown sugar blend and baking soda. Beat until combined. Beat in egg whites and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375° oven for 7 to 8 minutes or until edges are golden brown. Cool on sheets for 1 minute. Transfer to a wire rack and let cool.
Per Serving: 71 Cal (52% from Fat, 11% from Protein, 37% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 1 g Sugar; 4 mg Calcium; 0 mg Iron; 27 mg Sodium; 6 mg Cholesterol.
*Oatmeal Cookies*
Servings: 40
½ Cup Butter, Softened
½ Cup Peanut Butter, Low-Fat
½ Cup Splenda
3 Tbls. Splenda Brown Sugar Blend
½ Tsp. Baking Soda
2 Egg Whites
½ Tsp. Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Quick Cooking Rolled Oats
In a large mixing bowl combine butter and peanut butter. With a mixer on medium speed, beat about 30 seconds or until combined.Add splenda, brown sugar blend and baking soda. Beat until combined. Beat in egg whites and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375° oven for 7 to 8 minutes or until edges are golden brown. Cool on sheets for 1 minute. Transfer to a wire rack and let cool.
Per Serving: 71 Cal (52% from Fat, 11% from Protein, 37% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 1 g Sugar; 4 mg Calcium; 0 mg Iron; 27 mg Sodium; 6 mg Cholesterol.
Friday, September 18, 2009
* Egg and Bacon Pockets* (Diabetic)
Hello everyone! Today's diabetic recipe is Egg and Bacon Pockets. These are really good. You can make these ahead, If you know you will be cutting things close in the morning before work you can split the egg mixture into 4 portions In containers and have the bread already cut then in the morning put them together and microwave them and go. Well, enjoy!
*Egg and Bacon Pockets*
Servings: 4
2 Eggs
4 Egg Whites
4 oz. Canadian Style Bacon, Chopped
3 1/2 tbls. Water
3 tbls. Green Onion, Sliced
1/8 tsp. Salt
2 lg. Whole Wheat Pita Rounds, halved
1/2 cup Reduced Fat Cheddar Cheese, Shredded
Cooking Spray
In a medium bowl whisk eggs, egg whites,bacon, water, green onion, and salt together, until well blended.Coat a large non stick skillet with cooking spray, lightly. Heat over medium heat. Add the egg mixture to pan. let cook without stirring, until it begins to set on bottom and around the edges. Lift just enough to allow uncooked portion to flow underneath. Continue to cook about 2 minutes more or until egg is cooked through but is still glossy and moist. Remove from heat.Fill pita half's with egg mixture. Sprinkle with cheese. Enjoy!
Per Serving: 213 Cal (38% from Fat, 31% from Protein, 31% from Carb); 19 g Protein; 11 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 19 g Carb; 2 g Fiber; 1 g Sugar; 145 mg Calcium; 2 mg Iron; 731 mg Sodium; 140 mg Cholesterol.
*Egg and Bacon Pockets*
Servings: 4
2 Eggs
4 Egg Whites
4 oz. Canadian Style Bacon, Chopped
3 1/2 tbls. Water
3 tbls. Green Onion, Sliced
1/8 tsp. Salt
2 lg. Whole Wheat Pita Rounds, halved
1/2 cup Reduced Fat Cheddar Cheese, Shredded
Cooking Spray
In a medium bowl whisk eggs, egg whites,bacon, water, green onion, and salt together, until well blended.Coat a large non stick skillet with cooking spray, lightly. Heat over medium heat. Add the egg mixture to pan. let cook without stirring, until it begins to set on bottom and around the edges. Lift just enough to allow uncooked portion to flow underneath. Continue to cook about 2 minutes more or until egg is cooked through but is still glossy and moist. Remove from heat.Fill pita half's with egg mixture. Sprinkle with cheese. Enjoy!
Per Serving: 213 Cal (38% from Fat, 31% from Protein, 31% from Carb); 19 g Protein; 11 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 19 g Carb; 2 g Fiber; 1 g Sugar; 145 mg Calcium; 2 mg Iron; 731 mg Sodium; 140 mg Cholesterol.
Tuesday, September 15, 2009
*Spicy Ginger Sea Bass*
Hello everyone! Today's diabetic recipe is Spicy Ginger Sea Bass. I havent tried this one yet, But it sounds good. I'm going to have to go shopping so I can make this. Well, enjoy!
*Spicy Ginger Sea Bass*
Servings: 4
Note: As a precaution wear gloves when working with jalapeno peppers. If you dont have any, be sure to wash hands directly after working with then.
4 4 Oz. Sea Bass Fillets, Fresh Or Frozen About 1 Inch Thick
¾ Cup Green Onion, Sliced Thinly
1 Tbls. Lemon Juice
3 Tsp. Fresh Ginger, Grated
2 Cloves Garlic, Minced
2 Tsp. Soy Sauce, Low Sodium
1 Med. Jalapeno Pepper, Seeded And Finly Chopped
Rinse thawed fish; pat dry with paper towles. In a bowl stir together green onions, ½ tablespoon lemon juice, ginger, and garlic. In a 2-quart square baking dish (microwavable), arrange the fish fillets in a single layer. Tuck any thin edges under. Spoon onion mixture over fish. Cover the dish with plastic and poke enough wholes in top for ventilasion.
Microwave on high power for 4 to 6 minutes or until the fish flakes easily when you test it with a fork. Give the dish a half-turn halfway through the cooking time.
With a spatula, transfer the fish to 4 dinner plates. In a bowl stir together fish sauce, chilli pepper, and the rest of the lemon juice and drizzle over fish. Serve.
Per Serving: 83 Cal (17% from Fat, 69% from Protein, 14% from Carb); 14 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 1 g Poly Fat; 3 g Carb; 1 g Fiber; 1 g Sugar; 25 mg Calcium; 1 mg Iron; 153 mg Sodium; 30 mg Cholesterol.
*Spicy Ginger Sea Bass*
Servings: 4
Note: As a precaution wear gloves when working with jalapeno peppers. If you dont have any, be sure to wash hands directly after working with then.
4 4 Oz. Sea Bass Fillets, Fresh Or Frozen About 1 Inch Thick
¾ Cup Green Onion, Sliced Thinly
1 Tbls. Lemon Juice
3 Tsp. Fresh Ginger, Grated
2 Cloves Garlic, Minced
2 Tsp. Soy Sauce, Low Sodium
1 Med. Jalapeno Pepper, Seeded And Finly Chopped
Rinse thawed fish; pat dry with paper towles. In a bowl stir together green onions, ½ tablespoon lemon juice, ginger, and garlic. In a 2-quart square baking dish (microwavable), arrange the fish fillets in a single layer. Tuck any thin edges under. Spoon onion mixture over fish. Cover the dish with plastic and poke enough wholes in top for ventilasion.
Microwave on high power for 4 to 6 minutes or until the fish flakes easily when you test it with a fork. Give the dish a half-turn halfway through the cooking time.
With a spatula, transfer the fish to 4 dinner plates. In a bowl stir together fish sauce, chilli pepper, and the rest of the lemon juice and drizzle over fish. Serve.
Per Serving: 83 Cal (17% from Fat, 69% from Protein, 14% from Carb); 14 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 1 g Poly Fat; 3 g Carb; 1 g Fiber; 1 g Sugar; 25 mg Calcium; 1 mg Iron; 153 mg Sodium; 30 mg Cholesterol.
Sunday, September 13, 2009
*Applesauce-Bran Muffins* (Diabetic)
Hello everyone! Today's diabetic recipe is Applesauce-Bran Muffins. My family really likes these. They are a very healthy snack and they are good to have with breakfast. These are easy to make too. Well enjoy!
*Applesauce-Bran Muffins*
Servings: 24
2 1/2 Cup white all purpose flour
½ Cup Splenda
1 1/2 Tsp. baking soda
1/2 Tsp. salt
1½ Cups low fat buttermilk
1/4 Cup fat free milk
1/2 Cup liquid egg substitute
1 Cup applesauce, Unsweetened
3 Cups wheat Bran
Preheat oven at 400° F and spray muffin tins with cooking spray or line with paper muffin cups.Combine flour, splenda, baking soda and salt in a large bowl.In a medium bowl, add buttermilk, milk, egg substitute and applesauce then blend well with a wire whisk. Add the bran to the wet ingredients and continue to mix.Add wet ingredients to the dry and stir until just combined.Evenly distribute batter amongst the 24 muffin cups, filling 3/4 full.
Bake muffins for 22-24 minutes at 400*F. Cool baked muffins on wire racks.
Per Serving: 77 Cal (6% from Fat, 16% from Protein, 77% from Carb); 4 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 4 g Fiber; 2 g Sugar; 37 mg Calcium; 1 mg Iron; 66 mg Sodium; 1 mg Cholesterol.
*Applesauce-Bran Muffins*
Servings: 24
2 1/2 Cup white all purpose flour
½ Cup Splenda
1 1/2 Tsp. baking soda
1/2 Tsp. salt
1½ Cups low fat buttermilk
1/4 Cup fat free milk
1/2 Cup liquid egg substitute
1 Cup applesauce, Unsweetened
3 Cups wheat Bran
Preheat oven at 400° F and spray muffin tins with cooking spray or line with paper muffin cups.Combine flour, splenda, baking soda and salt in a large bowl.In a medium bowl, add buttermilk, milk, egg substitute and applesauce then blend well with a wire whisk. Add the bran to the wet ingredients and continue to mix.Add wet ingredients to the dry and stir until just combined.Evenly distribute batter amongst the 24 muffin cups, filling 3/4 full.
Bake muffins for 22-24 minutes at 400*F. Cool baked muffins on wire racks.
Per Serving: 77 Cal (6% from Fat, 16% from Protein, 77% from Carb); 4 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 4 g Fiber; 2 g Sugar; 37 mg Calcium; 1 mg Iron; 66 mg Sodium; 1 mg Cholesterol.
Thursday, September 10, 2009
* Hungarian Goulash* (Diabetic style)
Hello everyone! Today's recipe is Hungarian Goulash Diabetic style. You cook this in a crock pot. You can leave this cooking all day while you are working and not heat up the house. I use whole wheat pasta. I think you can use just about any type of pasta. Well enjoy!
Hungarian Goulash
Servings: 10
2 1/2 cups Onion, Chopped
2 Whole Bay Leaves
3 cloves Garlic, Minced
1 1/2 cups Green Sweet Pepper
3 lbs. Beef Stew Meat, cut into 1 inch cubes
1 6 oz. can Tomato paste
2/3 cup Water
4 tsp. Hungarian Paprika
1/4 tsp. Salt
1/4 tsp. Black Pepper
6 cups Noodles, cooked
In a 4 quart Slow Cooker, stir onions, Bay Leaves, garlic, and sweet peppers together. In a bowl mix tomato paste, water, Paprika, salt, and black pepper. Pour over meat.Cover and cook. Low setting for 10 to 12 hours or High setting for 5 to 6 hours.Serve over noodles. Make sure you remove bay leaves before serving.
Per Serving: 529 Cal (41% from Fat, 34% from Protein, 25% from Carb); 44 g Protein; 24 g Tot Fat; 9 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 33 g Carb; 6 g Fiber; 5 g Sugar; 38 mg Calcium; 6 mg Iron; 303 mg Sodium; 136 mg Cholesterol.
Hungarian Goulash
Servings: 10
2 1/2 cups Onion, Chopped
2 Whole Bay Leaves
3 cloves Garlic, Minced
1 1/2 cups Green Sweet Pepper
3 lbs. Beef Stew Meat, cut into 1 inch cubes
1 6 oz. can Tomato paste
2/3 cup Water
4 tsp. Hungarian Paprika
1/4 tsp. Salt
1/4 tsp. Black Pepper
6 cups Noodles, cooked
In a 4 quart Slow Cooker, stir onions, Bay Leaves, garlic, and sweet peppers together. In a bowl mix tomato paste, water, Paprika, salt, and black pepper. Pour over meat.Cover and cook. Low setting for 10 to 12 hours or High setting for 5 to 6 hours.Serve over noodles. Make sure you remove bay leaves before serving.
Per Serving: 529 Cal (41% from Fat, 34% from Protein, 25% from Carb); 44 g Protein; 24 g Tot Fat; 9 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 33 g Carb; 6 g Fiber; 5 g Sugar; 38 mg Calcium; 6 mg Iron; 303 mg Sodium; 136 mg Cholesterol.
Wednesday, September 9, 2009
*Deviled Eggs w/Crab* (Diabetic)
Hello everyone! Today's diabetic recipe is Deviled Eggs with Crab. These are great for party's, holidays, picnics, and company over for dinner. I haven't had any complaints and they never last for very long. Well I hope you enjoy these.
Deviled Eggs w/Crab
Serves: 16
Eggs:
8 Eggs, Hard Boiled
2 tsp. Dijon Mustard
1/4 cup Light Miracle Whip
1 tbls. Green Onion, chopped finely
1/4 tsp. Salt
1/4 tsp. Cayenne Pepper
Crab:
1 tbls. Mango Chutney, Purchased
3 tbls. Light Miracle Whip
1/2 tsp. Curry Powder
1/2 cup Crab meat, Cooked, about 3 oz.
Eggs:
In a small bowl mix egg yolks, miracle whip, green onion, mustard,salt, and cayenne pepper; mash and stir with a fork until combined.Spoon into a Decorating bag fitted with a star tip or you
can use a Quart size resealable bag with a corner snipped off. Pipe into egg whites.
Crab,
Cut up any large pieces of chutney.In a small bowl mix Chutney, miracle whip, curry powder, salt, and cayenne pepper. Carefully fold in crab meat. Top each deviled egg with a spoonful of crab mixture. Cover and chill for 2 hours. I you desire garnish with
paprika.Enjoy!
Per Serving: 72 Cal (63% from Fat, 25% from Protein, 13% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 16 mg Calcium; 1 mg
Iron; 143 mg Sodium; 124 mg Cholesterol.
Deviled Eggs w/Crab
Serves: 16
Eggs:
8 Eggs, Hard Boiled
2 tsp. Dijon Mustard
1/4 cup Light Miracle Whip
1 tbls. Green Onion, chopped finely
1/4 tsp. Salt
1/4 tsp. Cayenne Pepper
Crab:
1 tbls. Mango Chutney, Purchased
3 tbls. Light Miracle Whip
1/2 tsp. Curry Powder
1/2 cup Crab meat, Cooked, about 3 oz.
Eggs:
In a small bowl mix egg yolks, miracle whip, green onion, mustard,salt, and cayenne pepper; mash and stir with a fork until combined.Spoon into a Decorating bag fitted with a star tip or you
can use a Quart size resealable bag with a corner snipped off. Pipe into egg whites.
Crab,
Cut up any large pieces of chutney.In a small bowl mix Chutney, miracle whip, curry powder, salt, and cayenne pepper. Carefully fold in crab meat. Top each deviled egg with a spoonful of crab mixture. Cover and chill for 2 hours. I you desire garnish with
paprika.Enjoy!
Per Serving: 72 Cal (63% from Fat, 25% from Protein, 13% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 16 mg Calcium; 1 mg
Iron; 143 mg Sodium; 124 mg Cholesterol.
Monday, September 7, 2009
*Lemon cake w/a hint of Rosemary* (Diabetic)
Hello everyone! Today's recipe for the diabetic is Lemon cake w/a hint of Rosemary. This is great for that night time snack. The mixture of lemon and rosemary is sooo good and its great for picnics. Well enjoy!
Lemon cake w/a hint of Rosemary
Serves: 8
Cake:
Cooking Spray
1 cup Flour, all- Purpose
1 1/2 tsp. Rosemary, fresh snipped
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 cup Splenda
2 Egg Yolks
2 tbls. Canola Oil
1/3 cup Lemon Low-Fat Yogurt
2 tsp. Lemon Zest
2 Egg Whites
Lemon Glaze:
3 tbls. Lemon Juice
4 tbls Splenda
Fresh strawberries, chopped (optional)
Lemon wedges cut small (optional)
Sifted Powder Sugar
Cake: Pre heat oven at 350*F.
Lightly coat an 8X1 1/2 inch round cake pan with cooking spray and set aside. In a small bowl mix together flour, rosemary, baking powder, baking soda, and salt.
In a large bowl using an electric mixer, mix together splenda, egg yolks, and oil for 2 minutes. Add yogurt and lemon zest.Mix well. Add flour mixture and beat until just combined.
Wash beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form.To lighten batter, stir in about 1/3 of beaton egg whites. Fold in remaining egg whites. Spread in prepared pan.
Bake for 25 to 3o minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes.
Lemon glaze:
In a small bowl stir together lemon juice and splenda.Use a fork to pierce cake. Drizzle lemon glaze over cake. Cool compleetely. Invert to remove from pan; turn cake top side up. If desired, garnish each serving with strawberries and lemon pieces. Sprinkle wth powdered sugar.Enjoy!
Per Serving: 115 Cal (34% from Fat, 12% from Protein, 54% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 17 g Carb; 1 g Fiber; 3 g Sugar; 57 mg Calcium; 0 mg Iron; 196 mg Sodium; 52 mg Cholesterol.
Lemon cake w/a hint of Rosemary
Serves: 8
Cake:
Cooking Spray
1 cup Flour, all- Purpose
1 1/2 tsp. Rosemary, fresh snipped
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 cup Splenda
2 Egg Yolks
2 tbls. Canola Oil
1/3 cup Lemon Low-Fat Yogurt
2 tsp. Lemon Zest
2 Egg Whites
Lemon Glaze:
3 tbls. Lemon Juice
4 tbls Splenda
Fresh strawberries, chopped (optional)
Lemon wedges cut small (optional)
Sifted Powder Sugar
Cake: Pre heat oven at 350*F.
Lightly coat an 8X1 1/2 inch round cake pan with cooking spray and set aside. In a small bowl mix together flour, rosemary, baking powder, baking soda, and salt.
In a large bowl using an electric mixer, mix together splenda, egg yolks, and oil for 2 minutes. Add yogurt and lemon zest.Mix well. Add flour mixture and beat until just combined.
Wash beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form.To lighten batter, stir in about 1/3 of beaton egg whites. Fold in remaining egg whites. Spread in prepared pan.
Bake for 25 to 3o minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes.
Lemon glaze:
In a small bowl stir together lemon juice and splenda.Use a fork to pierce cake. Drizzle lemon glaze over cake. Cool compleetely. Invert to remove from pan; turn cake top side up. If desired, garnish each serving with strawberries and lemon pieces. Sprinkle wth powdered sugar.Enjoy!
Per Serving: 115 Cal (34% from Fat, 12% from Protein, 54% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 17 g Carb; 1 g Fiber; 3 g Sugar; 57 mg Calcium; 0 mg Iron; 196 mg Sodium; 52 mg Cholesterol.
Friday, September 4, 2009
*Apple Raisin Coleslaw* ( Diabetic )
Hello everyone! Today's diabetic recipe is Apple Raisin Coleslaw. In are house this salad goes fast. We never have any left overs. This salad is sweet and tangy. You could put nuts in this if you like, I would say about 1/2 cup. Well that's it for today. Enjoy!
Apple Raisin Coleslaw
Servings: 12
1 Cup Plain Nonfat Yogurt
¼ Cup Mayonnaise, Light
2 Tbls. Dijon Mustard
2 Tbls. Cider Vinegar
¼ Tsp. Salt
1/4 Tsp. Black Pepper, Freshly Ground
5 Cups Cabbage, Fresh Shredded
5 Cups Red Cabbage Fresh, shredded
2 Cups Carrots, Shredded
1/2 Cup Green Onion, Fresh Chopped
2 Apples Medium, Fresh, Cored and Chopped
½ Cup Raisin
In a large bowl, combine yogurt, mayonnaise, Dijon mustard, cider vinegar, salt and pepper, stir well and set aside.
In another bowl combine cabbages, carrots, green onions, apple, and raisins. Add yogurt mixture, and toss well. Cover and chill at least 2 hours.
Per Serving: 110 Cal (33% from Fat, 9% from Protein, 58% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 3 g Fiber; 12 g Sugar; 86 mg Calcium; 1 mg
Iron; 155 mg Sodium; 3 mg Cholesterol.
Apple Raisin Coleslaw
Servings: 12
1 Cup Plain Nonfat Yogurt
¼ Cup Mayonnaise, Light
2 Tbls. Dijon Mustard
2 Tbls. Cider Vinegar
¼ Tsp. Salt
1/4 Tsp. Black Pepper, Freshly Ground
5 Cups Cabbage, Fresh Shredded
5 Cups Red Cabbage Fresh, shredded
2 Cups Carrots, Shredded
1/2 Cup Green Onion, Fresh Chopped
2 Apples Medium, Fresh, Cored and Chopped
½ Cup Raisin
In a large bowl, combine yogurt, mayonnaise, Dijon mustard, cider vinegar, salt and pepper, stir well and set aside.
In another bowl combine cabbages, carrots, green onions, apple, and raisins. Add yogurt mixture, and toss well. Cover and chill at least 2 hours.
Per Serving: 110 Cal (33% from Fat, 9% from Protein, 58% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 3 g Fiber; 12 g Sugar; 86 mg Calcium; 1 mg
Iron; 155 mg Sodium; 3 mg Cholesterol.
Wednesday, September 2, 2009
*Grilled Citrus Sirloin Steak* ( Diabetic )
Hello everyone! I'm sorry I haven't been around for these last couple days.
The recipe for today is Grilled Citrus Sirloin Steak. This is very easy to make and the lemon brings all the ingredients together. I love the smell of lemon. Well enjoy!
Grilled Citrus Sirloin Steak
Servings: 6
2 Tsp. Lemon Zest
¼ Cup Lemon Juice
2 Tbls. Extra Virgin Olive Oil
3 Coves Garlic
½ Tsp. Black Pepper, Freshly Ground
½ Tsp. Salt
4 Small Yellow Sweet Peppers, Chopped Coarsely
3 Small Zucchini, Sliced Lengthwise
1¼ To 1½ Lb. Boneless Beef Top Sirloin Steak, Cut Into 1" Pieces
Dressing:
Using a small bowl, mix lemon zest,lemon juice, oil, garlic, pepper, and salt.
Steak:
Using a glass baking dish, combine sweet pepper and zucchini with 2 tablespoons of dressing. Place steak directly over medium coals on the rack of an uncovered grill.Grill until desired doneness, turning once and brushing with dressing after turning. Discard the remainder dressing used for brushing on..
Place the vegetables around the meat for about the last 10 minutes of grilling time. Turning once.Cut zucchini into bite size pieces. In a medium bowl, Toss the vegetables with the remaining 2 tablespoons of dressing. Slice the steak and serve with the vegetables.
Per Serving: 358 Cal (34% from Fat, 54% from Protein, 12% from Carb); 48 g Protein; 13 g Tot Fat; 4 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 11 g Carb; 2 g Fiber; 1 g Sugar; 77 mg Calcium; 4 mg Iron; 320 mg Sodium; 87 mg Cholesterol.
The recipe for today is Grilled Citrus Sirloin Steak. This is very easy to make and the lemon brings all the ingredients together. I love the smell of lemon. Well enjoy!
Grilled Citrus Sirloin Steak
Servings: 6
2 Tsp. Lemon Zest
¼ Cup Lemon Juice
2 Tbls. Extra Virgin Olive Oil
3 Coves Garlic
½ Tsp. Black Pepper, Freshly Ground
½ Tsp. Salt
4 Small Yellow Sweet Peppers, Chopped Coarsely
3 Small Zucchini, Sliced Lengthwise
1¼ To 1½ Lb. Boneless Beef Top Sirloin Steak, Cut Into 1" Pieces
Dressing:
Using a small bowl, mix lemon zest,lemon juice, oil, garlic, pepper, and salt.
Steak:
Using a glass baking dish, combine sweet pepper and zucchini with 2 tablespoons of dressing. Place steak directly over medium coals on the rack of an uncovered grill.Grill until desired doneness, turning once and brushing with dressing after turning. Discard the remainder dressing used for brushing on..
Place the vegetables around the meat for about the last 10 minutes of grilling time. Turning once.Cut zucchini into bite size pieces. In a medium bowl, Toss the vegetables with the remaining 2 tablespoons of dressing. Slice the steak and serve with the vegetables.
Per Serving: 358 Cal (34% from Fat, 54% from Protein, 12% from Carb); 48 g Protein; 13 g Tot Fat; 4 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 11 g Carb; 2 g Fiber; 1 g Sugar; 77 mg Calcium; 4 mg Iron; 320 mg Sodium; 87 mg Cholesterol.
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