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.
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Tuesday, October 14, 2008
Monday, October 13, 2008
*Hamburger Steaks*
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.
*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.
Sunday, October 12, 2008
*Meringue Cookies* ( Diabetic Recipe)
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.
*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.
Friday, October 10, 2008
*Cinnamon Cappuccino Divinity*
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.
*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.
Thursday, October 9, 2008
*Seeded Pork Roast* (Diabetic Recipe)
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.
*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.
Tuesday, October 7, 2008
*Hamburger Casserole In A Crockpot*
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.
*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.
Monday, October 6, 2008
*Shepherd's Pie* (Diabetic Recipe)
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.
*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.
Saturday, October 4, 2008
*Two Cheese Tator Tot Casserole*
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.
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.
Friday, October 3, 2008
*Angel Food Cake* (Diabetic Recipe)
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.
*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.
Thursday, October 2, 2008
*Angle food blackberry Cake*
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
*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
Wednesday, October 1, 2008
*Banana Oat Muffins* (Diabetic Recipe)
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.
*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.
Monday, September 29, 2008
*Hazelnut Bran-Berry Muffins*
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.
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.
Sunday, September 28, 2008
*Fruit Cups* (Diabetic Recipes)
Hello, For the diabetics out there,the recipe for today is Fruit Cups.This of course is delicious. Half the berries are used for the dressing. You can either use all the strawberries or all of the raspberries or you can use half of each. You can also switch out the apple for a pear if you want. Also, for a little bit of a decoration you can use a sprig of mint on the top of each serving. Well, enjoy!
*Fruit Cups* (Diabetic Recipes)
Servings: 6
1 Cup Strawberries, Cut up
1 Cups Raspberries, Whole
¼ Cups Frozen Orange Juice Concentrate, Thawed
1 Tsp. Splenda Sugar Blend
2 Kiwifruits, Peeled & Sliced Thin
1 Medium Orange, Peeled & Sectioned
1 Lg. Banana, Sliced
1 Medium Peach, Sliced
1 Medium Apple, Cored & Sliced
For the Dressing:
Place half the berries, orange juice concentrate, and the sugar in a blender. Cover; blend until smooth and set aside.
For the Fruit:
In a large bowl combine the remaining fruit, and the remaining berries. Serve the fruit in bowls with the dressing. Enjoy!
Per Serving: 117 Cal (4% from Fat, 6% from Protein, 90% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 29 g Carb; 5 g Fiber; 20 g Sugar; 39 mg Calcium; 1 mg Iron; 2 mg Sodium; 0 mg Cholesterol.
*Fruit Cups* (Diabetic Recipes)
Servings: 6
1 Cup Strawberries, Cut up
1 Cups Raspberries, Whole
¼ Cups Frozen Orange Juice Concentrate, Thawed
1 Tsp. Splenda Sugar Blend
2 Kiwifruits, Peeled & Sliced Thin
1 Medium Orange, Peeled & Sectioned
1 Lg. Banana, Sliced
1 Medium Peach, Sliced
1 Medium Apple, Cored & Sliced
For the Dressing:
Place half the berries, orange juice concentrate, and the sugar in a blender. Cover; blend until smooth and set aside.
For the Fruit:
In a large bowl combine the remaining fruit, and the remaining berries. Serve the fruit in bowls with the dressing. Enjoy!
Per Serving: 117 Cal (4% from Fat, 6% from Protein, 90% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 29 g Carb; 5 g Fiber; 20 g Sugar; 39 mg Calcium; 1 mg Iron; 2 mg Sodium; 0 mg Cholesterol.
Saturday, September 27, 2008
*Pecan-Grape Salad*
Hello everyone! Today I want to share a Pecan-Grape Salad recipe with you.This salad is good with about 1 1/2 cups of ham, cut into small squares or 1 pound of bacon cooked crisp and chopped, added to it. This is good for those pot lucks or a brunch with your friends. If you want to cut some of the fat out, use a light mayonnaise, you can cut some of the sugar down by using the low sugar Orange Marmalade too. Also, you can use walnuts instead of pecans or any other type of nuts that you may prefer. Well, I took enough of your time. here is the recipe. Enjoy!
*Pecan-Grape Salad*
Servings: 8
½ Cup Mayonnaise
4 Tbls. Orange Marmalade
2 Cups Red Grapes, Seedless
1 Cup Green Grapes, Seedless
¾ Cup Celery, Sliced
1 Cup Pecans, Chopped
3 Tsp. Lime Juice, Fresh Squeezed
Mix mayonnaise, lemon juice and marmalade, blending well. Add grapes and celery; mix lightly. Cover and chill. Stir the pecans in, just before serving. Makes about 4½ cups.
Per Serving: 263 Cal (68% from Fat, 3% from Protein, 29% from Carb); 2 g Protein; 21 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 20 g Carb; 2 g Fiber; 16 g Sugar; 24 mg Calcium; 1 mg Iron; 101 mg Sodium; 5 mg Cholesterol.
*Pecan-Grape Salad*
Servings: 8
½ Cup Mayonnaise
4 Tbls. Orange Marmalade
2 Cups Red Grapes, Seedless
1 Cup Green Grapes, Seedless
¾ Cup Celery, Sliced
1 Cup Pecans, Chopped
3 Tsp. Lime Juice, Fresh Squeezed
Mix mayonnaise, lemon juice and marmalade, blending well. Add grapes and celery; mix lightly. Cover and chill. Stir the pecans in, just before serving. Makes about 4½ cups.
Per Serving: 263 Cal (68% from Fat, 3% from Protein, 29% from Carb); 2 g Protein; 21 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 20 g Carb; 2 g Fiber; 16 g Sugar; 24 mg Calcium; 1 mg Iron; 101 mg Sodium; 5 mg Cholesterol.
Friday, September 26, 2008
* Jambalaya* (Diabetic Crock Pot Recipe)
Hello everyone! Today I decided to post Jambalaya for diabetics. This recipe requires 9 1/2 hours to cook, so you will need to start this in your crock pot really early. You could omit anything you don't like in it and it should still taste good. I don't care for shrimp, so I omit that. Most people may think I'm nuts, but that's OK. Well enjoy!
* Jambalaya* (Diabetic Crock Pot Recipe)
Servings: 6
1 Cup Bell pepper, chopped
1 Onion, Chopped
1 Cup Tomatoes, chopped
1 Cup Celery, Chopped
2 Cloves garlic, crushed
2 Tbls. Parsley, Minced
2½ Tsp. Thyme Leaves, Chopped
2½ Tsp. Oregano leaves, chopped
¼ Tsp. Cayenne
¼ Tsp. Salt
4 Oz. Smoked Turkey Sausage, chopped
1 Lg. Chicken breast, chopped
2 Cups Beef broth
1/2 Lb. Cooked shrimp, Shelled
1 Cup Cooked rice
Shell shrimp, halve lengthwise. In a Crock Pot,combine all ingredients except the shrimp and rice. Cover and cook on low 9 hours. Turn the slow cooker on high, add cooked shrimp and cooked rice. Cover; cook on high for 30 minutes. Enjoy!
Per Serving: 166 Cal (17% from Fat, 45% from Protein, 38% from Carb); 19 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 4 g Sugar; 71 mg Calcium; 5 mg Iron; 783 mg Sodium; 75 mg Cholesterol.
* Jambalaya* (Diabetic Crock Pot Recipe)
Servings: 6
1 Cup Bell pepper, chopped
1 Onion, Chopped
1 Cup Tomatoes, chopped
1 Cup Celery, Chopped
2 Cloves garlic, crushed
2 Tbls. Parsley, Minced
2½ Tsp. Thyme Leaves, Chopped
2½ Tsp. Oregano leaves, chopped
¼ Tsp. Cayenne
¼ Tsp. Salt
4 Oz. Smoked Turkey Sausage, chopped
1 Lg. Chicken breast, chopped
2 Cups Beef broth
1/2 Lb. Cooked shrimp, Shelled
1 Cup Cooked rice
Shell shrimp, halve lengthwise. In a Crock Pot,combine all ingredients except the shrimp and rice. Cover and cook on low 9 hours. Turn the slow cooker on high, add cooked shrimp and cooked rice. Cover; cook on high for 30 minutes. Enjoy!
Per Serving: 166 Cal (17% from Fat, 45% from Protein, 38% from Carb); 19 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 4 g Sugar; 71 mg Calcium; 5 mg Iron; 783 mg Sodium; 75 mg Cholesterol.
Thursday, September 25, 2008
Sausage And Rice (Crock Pot)
Today I decided to post a recipe for a crock pot. There is a lot of sodium in it, so you might want to buy low sodium ingredients, or no sodium. This is really easy to make. Just fry up the meat, cook rice and put all the ingredient in the crock pot, stir and cook on low. You can also just put the uncooked rice in the crock pot and add the amount of water the package suggests. , that's what I do. Crock pots are great for those busy days. You just need to remember to start the preparations at the allotted time for your meal. Enjoy!
*Sausage And Rice* (Crock pot)
Servings: 6
1 Lb. Italian Sausage, Bulk
¾ Cup Mushrooms, Fresh And Sliced
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Green Pepper, Chopped
2 Cups Wild Rice, Long Grain
¾ Cup Onion, Chopped
Brown sausage and drain grease. Cook rice according to package directions. Mix all of the ingredients together in a crock pot and let it simmer on low for 4 hours.
Serves: 6
Per Serving: 446 Cal (63% from Fat, 14% from Protein, 24% from Carb); 15 g Protein; 31 g Tot Fat; 11 g Sat Fat; 13 g Mono Fat; 6 g Poly Fat; J26 g Carb; 2 g Fiber; 2 g Sugar; 54 mg Calcium; 2 mg Iron; 1292 mg Sodium; 62 mg Cholesterol.
*Sausage And Rice* (Crock pot)
Servings: 6
1 Lb. Italian Sausage, Bulk
¾ Cup Mushrooms, Fresh And Sliced
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Green Pepper, Chopped
2 Cups Wild Rice, Long Grain
¾ Cup Onion, Chopped
Brown sausage and drain grease. Cook rice according to package directions. Mix all of the ingredients together in a crock pot and let it simmer on low for 4 hours.
Serves: 6
Per Serving: 446 Cal (63% from Fat, 14% from Protein, 24% from Carb); 15 g Protein; 31 g Tot Fat; 11 g Sat Fat; 13 g Mono Fat; 6 g Poly Fat; J26 g Carb; 2 g Fiber; 2 g Sugar; 54 mg Calcium; 2 mg Iron; 1292 mg Sodium; 62 mg Cholesterol.
Wednesday, September 24, 2008
*Mexican Ham* (Diabetic Recipe)
Today I'm posting Mexican Ham,Diabetic recipe. This is a little different from most ham recipes. This is still very good. Very good served with tortillas and re fried beans, (low fat), or you can use your own imagination. I like Mexican food, except a lot of it is full of carbs and fat. Give this a try and let me know what you think. Enjoy!
*Mexican Ham*
Servings: 4
3 cloves Garlic
½ Cup Onion, Chopped
3 Chipotle Chile Peppers In Adobo Sauce, Finely Chopped
3 Tbls. Cider Vinegar
2 Tbls. Orange Juice, Freshly Squeezed
1½ Tbls. Sugar
1 tbls. Olive Oil
1 Tsp. Oregano, Chopped Fresh
1½ Lbs. Ham, Lean And Sliced
¼ Tsp. Cumin, Ground
1/8 Tsp. Salt
1/8 Tsp. Black Pepper, Ground
Caramelize the garlic and onion in a small dry skillet over medium-high heat for about 7 minutes. Place in blender. Add the next 6 ingredients and puree. Take out 3 tablespoons of marinade and chill. Place the ham in a shallow dish and pour the remaining marinade over the the top of the ham, covering completely. refrigerate over night. Mix cumin, salt, and black pepper in a small bowl. Remove the ham from the marinade and blot dry with a paper towel. Discard the marinade. rub with the spice mix. Place on broiler pan and broil in oven for about 5 to 10 minutes. Brush with reserved marinade and broil for about 5 to 10 minutes longer. Serve with rice or tortillas. Enjoy!
Per Serving: 355 Cal (46% from Fat, 43% from Protein, 12% from Carb); 38 g Protein; 18 g Tot Fat; 5 g Sat Fat; 9 g Mono Fat; 2 g Poly Fat; 11 g Carb; 0 g Fiber; 6 g Sugar; 27 mg Calcium; 2 mg Iron; 1944 mg Sodium; 70 mg Cholesterol.
*Mexican Ham*
Servings: 4
3 cloves Garlic
½ Cup Onion, Chopped
3 Chipotle Chile Peppers In Adobo Sauce, Finely Chopped
3 Tbls. Cider Vinegar
2 Tbls. Orange Juice, Freshly Squeezed
1½ Tbls. Sugar
1 tbls. Olive Oil
1 Tsp. Oregano, Chopped Fresh
1½ Lbs. Ham, Lean And Sliced
¼ Tsp. Cumin, Ground
1/8 Tsp. Salt
1/8 Tsp. Black Pepper, Ground
Caramelize the garlic and onion in a small dry skillet over medium-high heat for about 7 minutes. Place in blender. Add the next 6 ingredients and puree. Take out 3 tablespoons of marinade and chill. Place the ham in a shallow dish and pour the remaining marinade over the the top of the ham, covering completely. refrigerate over night. Mix cumin, salt, and black pepper in a small bowl. Remove the ham from the marinade and blot dry with a paper towel. Discard the marinade. rub with the spice mix. Place on broiler pan and broil in oven for about 5 to 10 minutes. Brush with reserved marinade and broil for about 5 to 10 minutes longer. Serve with rice or tortillas. Enjoy!
Per Serving: 355 Cal (46% from Fat, 43% from Protein, 12% from Carb); 38 g Protein; 18 g Tot Fat; 5 g Sat Fat; 9 g Mono Fat; 2 g Poly Fat; 11 g Carb; 0 g Fiber; 6 g Sugar; 27 mg Calcium; 2 mg Iron; 1944 mg Sodium; 70 mg Cholesterol.
Monday, September 22, 2008
*Creamy Ham & Noodles*
Hello, today I'm posting Creamy Ham & Noodles. This recipe has been in our family for as long as I can remember. My grandmother use to make this sometimes. The original recipe didn't call for whipping cream or Parmesan cheese, I added that from looking on line at different Ham and noodle recipes. If you want to make it the old fashioned way, use 1 cup milk and no cream and omit the Parmesan cheese. Follow the rest of the recipe as is. This is very good and fits in the low budget categories. Also, I'm not sure about the amount of flour. You may need more. I usually just guesstimate:) Enjoy!
*Creamy Ham & Noodles*
Servings: 6
5 Cup wide egg noodles
1/4 Cup butter, Or Margarine
3 Tbls. Flour
½ Cup whipping cream
½ Cup Milk
1 1/2 Cups Ham,Cooked & Chopped
1/2 Cup Parmesan cheese, Grated
1/4 Cup green onions, Thinly Sliced
1/4 Tsp. salt, or to taste
1/8 Tsp. pepper, or to taste
Cook noodles according to package directions. In the mean time, using a large skillet over medium heat, melt butter. Stir in flour and slowly add whipping cream and milk, mixing well. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain the noodles, add to ham mixture and heat through. If you want it to look a little fancy at the table, add 1 to 2 tablespoons of chives on the center top. Enjoy!
Per Serving: 395 Cal (42% from Fat, 19% from Protein, 39% from Carb); 18 g Protein; 18 g Tot Fat; 10 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 38 g Carb; 2 g Fiber; 2 g Sugar; 152 mg Calcium; 3 mg Iron; 679 mg Sodium; 99 mg Cholesterol.
*Creamy Ham & Noodles*
Servings: 6
5 Cup wide egg noodles
1/4 Cup butter, Or Margarine
3 Tbls. Flour
½ Cup whipping cream
½ Cup Milk
1 1/2 Cups Ham,Cooked & Chopped
1/2 Cup Parmesan cheese, Grated
1/4 Cup green onions, Thinly Sliced
1/4 Tsp. salt, or to taste
1/8 Tsp. pepper, or to taste
Cook noodles according to package directions. In the mean time, using a large skillet over medium heat, melt butter. Stir in flour and slowly add whipping cream and milk, mixing well. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain the noodles, add to ham mixture and heat through. If you want it to look a little fancy at the table, add 1 to 2 tablespoons of chives on the center top. Enjoy!
Per Serving: 395 Cal (42% from Fat, 19% from Protein, 39% from Carb); 18 g Protein; 18 g Tot Fat; 10 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 38 g Carb; 2 g Fiber; 2 g Sugar; 152 mg Calcium; 3 mg Iron; 679 mg Sodium; 99 mg Cholesterol.
Sunday, September 21, 2008
*Banana Bread* (Diabetic Recipe)
Hello everyone! Today's diabetic recipe is Banana Bread. Very healthy and good. I Just don't know why the vinegar is in this recipe. You can't taste it. If anyone knows why the vinegar is in this recipe, please tell us in the comment section. The one thing I do know is, bananas are healthy and they make the bread more moist. Well enjoy!
*Banana Bread* (Diabetic Recipe)
Servings: 20
1 Cup Splenda Granulated, Sugar Substitute
1/3 Cup Butter, Salt Free
1 Egg
2 Egg whites
2 Tsp. Baking soda
2 Cup Flour, All-Purpose
4 Tbls. Milk
3/4 Tsp. Vinegar
3 Bananas, ripe, mashed
Pre Heat oven at 350° F. Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.
Per Serving: 91 Cal (31% from Fat, 8% from Protein, 61% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 15 g Carb; 2 g Fiber; 1 g Sugar; 7 mg Calcium; 0 mg Iron; 93 mg Sodium; 19 mg Cholesterol.
*Banana Bread* (Diabetic Recipe)
Servings: 20
1 Cup Splenda Granulated, Sugar Substitute
1/3 Cup Butter, Salt Free
1 Egg
2 Egg whites
2 Tsp. Baking soda
2 Cup Flour, All-Purpose
4 Tbls. Milk
3/4 Tsp. Vinegar
3 Bananas, ripe, mashed
Pre Heat oven at 350° F. Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.
Per Serving: 91 Cal (31% from Fat, 8% from Protein, 61% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 15 g Carb; 2 g Fiber; 1 g Sugar; 7 mg Calcium; 0 mg Iron; 93 mg Sodium; 19 mg Cholesterol.
Saturday, September 20, 2008
*Apple Bread*
Hello everyone! I wanted to post this recipe, because you can make this one into a low carb sweet bread. That's if you want to. Just replace the brown sugar with Splenda brown sugar blend and use home made sugar free apple butter. You can get the recipe for Apple Butter at........................................................................ http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=sugar+free+apple+butter&Search=Search .
This link should take you to the page that gives you two different recipes to choose from. You can also use apple juice with no sugar added. Well enjoy!
*Apple Bread*
Servings: 12, 1 loaf
2 Cups all-purpose flour, Or Use ½ Whole Wheat
1 Cup brown sugar, Packed
1 1/2 Tsp. baking powder
1/2 Tsp. baking soda
¼ Tsp. salt
1 1/2 Cups Apple Butter, Divided
1/2 Cup Apple Juice
1/4 Cup Butter, Melted
1 egg, beaten
1 Cup Fresh Apples, Chopped Coarsely
1/2 Cup Pecans, Chopped
Pre Heat oven at 350° F.
Combine the first 5 ingredients in a large mixing bowl. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the apple chunks and chopped nuts. Add apple butter mixture to the dry ingredients and mix together. Pour half of the mixture in a loaf pan that has been sprayed with cooking spray. Carefully spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake for 55 to 65 minutes or until done.
Per Serving: 315 Cal (22% from Fat, 4% from Protein, 74% from Carb); 3 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 58 g Carb; 1 g Fiber; 39 g Sugar; 57 mg Calcium; 1 mg Iron; 199 mg Sodium; 28 mg Cholesterol.
This link should take you to the page that gives you two different recipes to choose from. You can also use apple juice with no sugar added. Well enjoy!
*Apple Bread*
Servings: 12, 1 loaf
2 Cups all-purpose flour, Or Use ½ Whole Wheat
1 Cup brown sugar, Packed
1 1/2 Tsp. baking powder
1/2 Tsp. baking soda
¼ Tsp. salt
1 1/2 Cups Apple Butter, Divided
1/2 Cup Apple Juice
1/4 Cup Butter, Melted
1 egg, beaten
1 Cup Fresh Apples, Chopped Coarsely
1/2 Cup Pecans, Chopped
Pre Heat oven at 350° F.
Combine the first 5 ingredients in a large mixing bowl. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the apple chunks and chopped nuts. Add apple butter mixture to the dry ingredients and mix together. Pour half of the mixture in a loaf pan that has been sprayed with cooking spray. Carefully spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake for 55 to 65 minutes or until done.
Per Serving: 315 Cal (22% from Fat, 4% from Protein, 74% from Carb); 3 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 58 g Carb; 1 g Fiber; 39 g Sugar; 57 mg Calcium; 1 mg Iron; 199 mg Sodium; 28 mg Cholesterol.
Friday, September 19, 2008
*Apple Cinnamon Chocolate Bars* (Diabetic Recipe)
Hello everyone! Today I decided to post another Diabetic Recipe. This is to make up for the one I forgot to post after the last dessert bar I posted for the people without diabetes. I like this dessert, apples, Cinnamon, and chocolate together. These really do complement each other. The apples, cinnamon, and oats are healthy for you. Every thing else is just a fill in. Well enjoy!
*Apple Cinnamon Chocolate Bars* (Diabetic Recipe)
Servings: 24
1 Cup white all purpose flour
1/4 Tsp salt
1/2 Tsp. baking soda
1/2 Tsp. ground cinnamon
¼ Cup Splenda Brown Sugar Blend
1 Cup Oat Meal, Original
1/2 Cup Shortening, vegetable
4 Apples, medium, fresh
¼ Cup Sugar Free Chocolate Baking Chips
Preheat the oven at 350° F.
Put the flour, salt, baking soda, cinnamon, brown sugar, and oats in the mixing bowl. Stir together. Add the shortening to the bowl. Use a fork or a pastry cuter to mix the ingredients and cut them into crumbs. Add sugar free chocolate pieces, Mixing well. Lightly grease the bottom and sides of the baking dish with a little bit of shortening or use nonstick spray. Spread half of the crumb mixture in the greased baking dish. Remove the core from the apples and slice them. Put the apple slices into the baking dish. Top the apples with the rest of the crumb mixture. Bake in the oven for 40 to 45 minutes. Cut into squares. It will fall apart easily.
Per Serving: 115 Cal (46% from Fat, 7% from Protein, 47% from Carb); 2 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 14 g Carb; 2 g Fiber; 4 g Sugar; 5 mg Calcium; 0 mg Iron; 38 mg Sodium; 2 mg Cholesterol.
*Apple Cinnamon Chocolate Bars* (Diabetic Recipe)
Servings: 24
1 Cup white all purpose flour
1/4 Tsp salt
1/2 Tsp. baking soda
1/2 Tsp. ground cinnamon
¼ Cup Splenda Brown Sugar Blend
1 Cup Oat Meal, Original
1/2 Cup Shortening, vegetable
4 Apples, medium, fresh
¼ Cup Sugar Free Chocolate Baking Chips
Preheat the oven at 350° F.
Put the flour, salt, baking soda, cinnamon, brown sugar, and oats in the mixing bowl. Stir together. Add the shortening to the bowl. Use a fork or a pastry cuter to mix the ingredients and cut them into crumbs. Add sugar free chocolate pieces, Mixing well. Lightly grease the bottom and sides of the baking dish with a little bit of shortening or use nonstick spray. Spread half of the crumb mixture in the greased baking dish. Remove the core from the apples and slice them. Put the apple slices into the baking dish. Top the apples with the rest of the crumb mixture. Bake in the oven for 40 to 45 minutes. Cut into squares. It will fall apart easily.
Per Serving: 115 Cal (46% from Fat, 7% from Protein, 47% from Carb); 2 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 14 g Carb; 2 g Fiber; 4 g Sugar; 5 mg Calcium; 0 mg Iron; 38 mg Sodium; 2 mg Cholesterol.
Thursday, September 18, 2008
*Sweet And Sour Meatloaf*
Hello, I'm posting Sweet And Sour Meatloaf today. This is really good and very easy to make. If you are out of vinegar, you could add more mustard and still get that sour taste. It will taste a little different though. Most of the time I use crackers. If you use saltine crackers, you should use less salt. Sometimes I use milk instead of tomato sauce. its good that way too.Well enjoy!
*Sweet And Sour Meatloaf*
Servings: 6
Meatloaf:
1 1/2 Lb. ground beef
1 Cup dry breadcrumbs, Or Crackers
¼ Tsp. salt
1/4 Tsp pepper
2 eggs
¼ Cup onions, Chopped
1 15 Oz. Can Tomato sauce, divided
Topping:
¾ Of 15 Oz. Can Tomato sauce
¼ Cup brown sugar
3 Tbls. mustard
3 Tbls. vinegar
¼ Cup Sugar
Pre heat oven at 350°F. Combine ground beef, bread crumbs, salt, pepper, and eggs. Add the onion and 1/4 of the can of tomato sauce. Put into a loaf pan and bake for 50 minutes. In the mean time in a sauce pan mix all of the topping ingredients. Bring to a boil and pour over meatloaf. Bake an additional 15 minutes.
Per Serving: 512 Cal (39% from Fat, 28% from Protein, 33% from Carb); 36 Jg Protein; 22 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 1 g Poly Fat; 43 g JCarb; 3 g Fiber; 25 g Sugar; 85 mg Calcium; 6 mg Iron; 1127 mg Sodium; 174 mg Cholesterol.
*Sweet And Sour Meatloaf*
Servings: 6
Meatloaf:
1 1/2 Lb. ground beef
1 Cup dry breadcrumbs, Or Crackers
¼ Tsp. salt
1/4 Tsp pepper
2 eggs
¼ Cup onions, Chopped
1 15 Oz. Can Tomato sauce, divided
Topping:
¾ Of 15 Oz. Can Tomato sauce
¼ Cup brown sugar
3 Tbls. mustard
3 Tbls. vinegar
¼ Cup Sugar
Pre heat oven at 350°F. Combine ground beef, bread crumbs, salt, pepper, and eggs. Add the onion and 1/4 of the can of tomato sauce. Put into a loaf pan and bake for 50 minutes. In the mean time in a sauce pan mix all of the topping ingredients. Bring to a boil and pour over meatloaf. Bake an additional 15 minutes.
Per Serving: 512 Cal (39% from Fat, 28% from Protein, 33% from Carb); 36 Jg Protein; 22 g Tot Fat; 8 g Sat Fat; 9 g Mono Fat; 1 g Poly Fat; 43 g JCarb; 3 g Fiber; 25 g Sugar; 85 mg Calcium; 6 mg Iron; 1127 mg Sodium; 174 mg Cholesterol.
Wednesday, September 17, 2008
*Little Meatloafs* (Diabetic Recipe)
Hello everyone! Today's diabetic recipe is Little Meatloaves. These are really fun to make and the kids will like them too. The Melba toast in this recipe should probably be salt free and you can probably use a different type of a healthy oil. If buy any chance you are out of Worcestershire sauce you can replace that with an A1 steak sauce.When I make meatloaf I always use A1 or Heinz 57 sauce. I have never had any complaints. You can cut out the salt completely if you like. Well enjoy!
*little Meatloaves*
Servings: 4
2 Tsp. Olive Oil
¼ Cup Onion, Chopped Finely
2 Tsp. Fresh Thyme, Chopped
1 Lb. Extra Lean Ground Beef (5% fat)
2 Egg Whites
1 Cup Tomato Sauce, Sugar Free, Divided
2 Tbls. Tomato paste, Sugar Free
2 Tsp. Worcestershire Sauce
¾Cups Melba Toasts, Plain & Crushed
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
¼ Cup Ketchup
Preheat the oven at 400° F.
Using a small nonstick fry pan heat the olive oil. Saute' the onion in the fry pan, over medium-high heat. Add thyme and cook for 1 minute. Combine onion mixture and beef together in a large bowl. Add egg whites, 1/2 cup tomato sauce, tomato paste, Worcestershire sauce, Melba toast, salt, and pepper, mix well. Divide mixture into 4 equal portions. Mold each into small loafs and place in a lightly greased baking pan. Bake for 35 minutes. Mix the remaining tomato sauce and ketchup in a bowl. Spread this mixture over each meatloaf. Bake 5 more minutes until heated.
Per Serving: 375 Cal (47% from Fat, 36% from Protein, 16% from Carb); 36 g Protein; 21 g Tot Fat; 8 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 7 g Sugar; 42 mg Calcium; 5 mg Iron; 822 mg Sodium; 105 mg Cholesterol.
*little Meatloaves*
Servings: 4
2 Tsp. Olive Oil
¼ Cup Onion, Chopped Finely
2 Tsp. Fresh Thyme, Chopped
1 Lb. Extra Lean Ground Beef (5% fat)
2 Egg Whites
1 Cup Tomato Sauce, Sugar Free, Divided
2 Tbls. Tomato paste, Sugar Free
2 Tsp. Worcestershire Sauce
¾Cups Melba Toasts, Plain & Crushed
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
¼ Cup Ketchup
Preheat the oven at 400° F.
Using a small nonstick fry pan heat the olive oil. Saute' the onion in the fry pan, over medium-high heat. Add thyme and cook for 1 minute. Combine onion mixture and beef together in a large bowl. Add egg whites, 1/2 cup tomato sauce, tomato paste, Worcestershire sauce, Melba toast, salt, and pepper, mix well. Divide mixture into 4 equal portions. Mold each into small loafs and place in a lightly greased baking pan. Bake for 35 minutes. Mix the remaining tomato sauce and ketchup in a bowl. Spread this mixture over each meatloaf. Bake 5 more minutes until heated.
Per Serving: 375 Cal (47% from Fat, 36% from Protein, 16% from Carb); 36 g Protein; 21 g Tot Fat; 8 g Sat Fat; 10 g Mono Fat; 1 g Poly Fat; 16 g Carb; 2 g Fiber; 7 g Sugar; 42 mg Calcium; 5 mg Iron; 822 mg Sodium; 105 mg Cholesterol.
Tuesday, September 16, 2008
*Chocolate Peanut Butter No Bake Bars*
Hello, today's recipe is very simple. These bars taste a lot like a peanut butter cup and you don't have to bake them. I got this recipe from a friend. She really likes to share her recipes with me, especially when she likes them a lot.She's one of those people that gets very excited when someone shares a good recipe with her.She puts a big smile on my face when she does that. So I hope you enjoy this as much as we do.
*Chocolate Peanut Butter No Bake Bars*
Servings: 36
1 1/2 Cups Graham Cracker Crumbs
1 Lb. Powdered Sugar, 3 Cups
1 1/2 Cups peanut butter, Creamy
1 Cup butter, (2 Sticks) Melted
1 12 Oz. Bag Semi-Sweet milk chocolate chips
Mix the graham cracker crumbs, sugar and peanut butter together, mixing well. Blend in melted butter until mixed well. Press the mixture evenly into a
9 x 13 inch pan. Melt the chocolate chips in microwave or in a double boiler. Spread over the peanut butter mixture. Chill until just set and cut into bars. Don't let them get to hard.
Per Serving: 215 Cal (56% from Fat, 5% from Protein, 39% from Carb); 3 g Protein; 14 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 22 g Carb; 1 g Fiber; 19 g Sugar; 8 mg Calcium; 0 mg Iron; 98 mg Sodium; 14 mg Cholesterol
*Chocolate Peanut Butter No Bake Bars*
Servings: 36
1 1/2 Cups Graham Cracker Crumbs
1 Lb. Powdered Sugar, 3 Cups
1 1/2 Cups peanut butter, Creamy
1 Cup butter, (2 Sticks) Melted
1 12 Oz. Bag Semi-Sweet milk chocolate chips
Mix the graham cracker crumbs, sugar and peanut butter together, mixing well. Blend in melted butter until mixed well. Press the mixture evenly into a
9 x 13 inch pan. Melt the chocolate chips in microwave or in a double boiler. Spread over the peanut butter mixture. Chill until just set and cut into bars. Don't let them get to hard.
Per Serving: 215 Cal (56% from Fat, 5% from Protein, 39% from Carb); 3 g Protein; 14 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 22 g Carb; 1 g Fiber; 19 g Sugar; 8 mg Calcium; 0 mg Iron; 98 mg Sodium; 14 mg Cholesterol
Monday, September 15, 2008
*Blueberry Muffins* (Diabetic Recipe)
Hello everyone! Today's diabetic recipe is Blueberry Muffins. This is healthy and tastes really good too. The lemon and Splenda topping is a nice touch too. These are great for breakfast with a slice of lean ham.Well I'm making this short and sweet. Enjoy!
*Blueberry Muffins*
Servings: 12
1 Cup Flour, All-Purpose
1 Cup Whole Wheat Flour
1½ Tbls. Baking Powder
1/8 Tsp. Salt
1/3 Cup Splenda Granulated
1 Cup Sour Cream
1 Egg
1 Cup Fresh blueberries, Or Frozen
2 Tsp. lemon peel Grated
2 Tbls. Splenda
Preheat oven at 425 F.
Coat a 12-cup muffin pan with nonstick cooking spray. Combine flour, salt and 1/3 cup splenda. Make a well in center of mixture. Add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons Splenda. Sprinkle peel and Splenda mix over batter in each muffin cup. Bake on centrer shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot.
Per Serving: 124 Cal (31% from Fat, 10% from Protein, 59% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 2 g Fiber; 2 g Sugar; 130 mg Calcium; 1 mg Iron; 219 mg Sodium; 26 mg Cholesterol.
*Blueberry Muffins*
Servings: 12
1 Cup Flour, All-Purpose
1 Cup Whole Wheat Flour
1½ Tbls. Baking Powder
1/8 Tsp. Salt
1/3 Cup Splenda Granulated
1 Cup Sour Cream
1 Egg
1 Cup Fresh blueberries, Or Frozen
2 Tsp. lemon peel Grated
2 Tbls. Splenda
Preheat oven at 425 F.
Coat a 12-cup muffin pan with nonstick cooking spray. Combine flour, salt and 1/3 cup splenda. Make a well in center of mixture. Add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons Splenda. Sprinkle peel and Splenda mix over batter in each muffin cup. Bake on centrer shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot.
Per Serving: 124 Cal (31% from Fat, 10% from Protein, 59% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 2 g Fiber; 2 g Sugar; 130 mg Calcium; 1 mg Iron; 219 mg Sodium; 26 mg Cholesterol.
Sunday, September 14, 2008
*Almond-Poppy Seed Muffins*
Hi! Today I'm posting Almond-Poppy Seed Muffins. These are my favorite muffins, I will make these more than others. I use splenda in place of the sugar because I am a diabetic. You can also use less salt. There are other types of oil that you can use that are better for you , such as: coconut oil, peanut oil, sunflower oil, and others. I hope you enjoy this recipe.
*Almond-Poppy Seed Muffins*
Servings: 12
1 Egg
½Tsp Salt
1/3 Cup Sugar
1/4 Cup Oil
1 Cup Milk
2 Cups Flour
1½ Tbls. Baking powder
½ Cup Chopped almonds
1/3 Cup Poppy seeds
Pre heat oven at 400°F.
Beat egg, salt and sugar until light and fluffy. Add oil slowly and continue beating. Beat in milk. set aside. Sift flour and baking powder together and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20 to 25 minutes.
Per Serving: 226 Cal (45% from Fat, 10% from Protein, 44% from Carb); 6 g Protein; 12 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 175 mg Calcium; 2 mg Iron; 289 mg Sodium; 18 mg Cholesterol.
*Almond-Poppy Seed Muffins*
Servings: 12
1 Egg
½Tsp Salt
1/3 Cup Sugar
1/4 Cup Oil
1 Cup Milk
2 Cups Flour
1½ Tbls. Baking powder
½ Cup Chopped almonds
1/3 Cup Poppy seeds
Pre heat oven at 400°F.
Beat egg, salt and sugar until light and fluffy. Add oil slowly and continue beating. Beat in milk. set aside. Sift flour and baking powder together and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20 to 25 minutes.
Per Serving: 226 Cal (45% from Fat, 10% from Protein, 44% from Carb); 6 g Protein; 12 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 175 mg Calcium; 2 mg Iron; 289 mg Sodium; 18 mg Cholesterol.
Saturday, September 13, 2008
*Asparagus & Red Potatoes* ( Diabetic Recipe)
Hello everyone! Today's diabetic recipe I am posting is Asparagus and Red Potatoes. The recipe doesn't say anything about scrubbing the potatoes before slicing them, but I would assume that you would do that. I have a little scrub brush just for cleaning the vegetables off really well. I think this would be a good meal for vegetarians too, with a little something to go with it. I hope you enjoy this recipe. I'm discovering that I like asparagus if it is cooked with the right ingredients. Enjoy!
*Asparagus & Red Potatoes* ( Diabetic Recipe)
Servings: 4
8 Oz. Tiny Red Potatoes, Sliced Thin
1 Cup Asparagus, Fresh And Cut Into ½ Inch Pieces
Nonstick Cooking Spray
3 Eggs, Slightly Beaten
2 Tbls. Parsley, Freshly Snipped
1 Tsp. Rosemary, Freshly Snipped
½ Tsp. Onion Powder
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
2 Small Tomatoes, Seeded & Chopped
2 Tbls. Parmesan Cheese, Finely Shredded
In a large nonstick skillet with a lid, cook potatoes in about ½ cup water or a little more for about 5 minutes. Add the asparagus and cook, covered for 5 to 7 minutes more or until vegetables are tender.Drain the vegetables in a colander. Let skillet cool and dry.Lightly coat skillet with nonstick cooking spray. Return the vegetables to the skillet.
In a small bowl mix eggs, parsley, Rosemary, onion powder, salt, and pepper.Pour over the vegetables in the skillet, Don't stir.Cook over medium heat. When the mixture starts to set, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked mixture flows underneath. Continue to cook lifting edge until the egg mixture is almost set. Top will be moist.
Remove the skillet from heat and let stand, covered, for 3 to 5 more minutes or until the top is set. Top with tomato and Parmesan cheese, sprinkled on.
Per Serving: 130 Cal (37% from Fat, 27% from Protein, 36% from Carb); 9 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 12 g Carb; 2 g Fiber; 2 g Sugar; 77 mg Calcium; 2 mg Iron; 209 mg Sodium; 187 mg Cholesterol.
*Asparagus & Red Potatoes* ( Diabetic Recipe)
Servings: 4
8 Oz. Tiny Red Potatoes, Sliced Thin
1 Cup Asparagus, Fresh And Cut Into ½ Inch Pieces
Nonstick Cooking Spray
3 Eggs, Slightly Beaten
2 Tbls. Parsley, Freshly Snipped
1 Tsp. Rosemary, Freshly Snipped
½ Tsp. Onion Powder
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
2 Small Tomatoes, Seeded & Chopped
2 Tbls. Parmesan Cheese, Finely Shredded
In a large nonstick skillet with a lid, cook potatoes in about ½ cup water or a little more for about 5 minutes. Add the asparagus and cook, covered for 5 to 7 minutes more or until vegetables are tender.Drain the vegetables in a colander. Let skillet cool and dry.Lightly coat skillet with nonstick cooking spray. Return the vegetables to the skillet.
In a small bowl mix eggs, parsley, Rosemary, onion powder, salt, and pepper.Pour over the vegetables in the skillet, Don't stir.Cook over medium heat. When the mixture starts to set, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked mixture flows underneath. Continue to cook lifting edge until the egg mixture is almost set. Top will be moist.
Remove the skillet from heat and let stand, covered, for 3 to 5 more minutes or until the top is set. Top with tomato and Parmesan cheese, sprinkled on.
Per Serving: 130 Cal (37% from Fat, 27% from Protein, 36% from Carb); 9 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 12 g Carb; 2 g Fiber; 2 g Sugar; 77 mg Calcium; 2 mg Iron; 209 mg Sodium; 187 mg Cholesterol.
Friday, September 12, 2008
*Bacon Wrapped Asparagus*
Hello everyone ! Today I want to share this recipe of Bacon Wrapped Asparagus. My fiances' cousins daughter got this recipe in Santa Monica California while visiting her father for the summer. They shared the recipe with me after serving it last night. I was very surprised at how good it was. I don't care for asparagus, but this was superb! Enjoy!
*Bacon Wrapped Asparagus*
Servings: 6
1 Bunch Asparagus Spears, About 1 Lb. and About 5 Inches Long
1 Lb. Bacon slices
Pre heat oven at 375° F.
Take 3 asparagus spears and wrap 1 slice of bacon around until you reach the bottom of the spears. Place wrapped asparagus on a broiler. Repeat until all spears are wrapped. Place them in the oven and bake for 30 to 35 minutes. Serve with a main dish.
Per Serving: 418 Cal (69% from Fat, 29% from Protein, 2% from Carb); 29 g Protein; 32 g Tot Fat; 10 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 17 mg Calcium; 1 mg Iron; 1748 mg Sodium; 83 mg Cholesterol.
.
*Bacon Wrapped Asparagus*
Servings: 6
1 Bunch Asparagus Spears, About 1 Lb. and About 5 Inches Long
1 Lb. Bacon slices
Pre heat oven at 375° F.
Take 3 asparagus spears and wrap 1 slice of bacon around until you reach the bottom of the spears. Place wrapped asparagus on a broiler. Repeat until all spears are wrapped. Place them in the oven and bake for 30 to 35 minutes. Serve with a main dish.
Per Serving: 418 Cal (69% from Fat, 29% from Protein, 2% from Carb); 29 g Protein; 32 g Tot Fat; 10 g Sat Fat; 14 g Mono Fat; 4 g Poly Fat; 2 g Carb; 1 g Fiber; 0 g Sugar; 17 mg Calcium; 1 mg Iron; 1748 mg Sodium; 83 mg Cholesterol.
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Thursday, September 11, 2008
Peanut Butter Cookies (Diabetic Recipe)
Hello everyone! How are you today? Since I posted a Peanut Butter Cookie recipe yesterday, I wanted to tell you there was one for Diabetics posted on May 30TH 2008. The links are on the left hand side under cookies. Scroll down to
Friday, May 30, 2008 and you will see the post for that day. I really like these cookies. These cookies really do work without the flour. They taste just as good as the regular cookies. Well enjoy!
Friday, May 30, 2008 and you will see the post for that day. I really like these cookies. These cookies really do work without the flour. They taste just as good as the regular cookies. Well enjoy!
Wednesday, September 10, 2008
*Peanut Butter Cookies*
Hello everyone! Today I made Peanut butter cookies. The recipes says 36 servings. That's how many I was able to make from the recipe, but it will very for everyone because I make them a little smaller at times. You cant always get all of the balls you roll to be exactly ¾ of an inch. Here is a helpful hint: For chewier cookies, bake them for about 2 minutes less than the recipe calls for. Most of the time the amount of time called for in a recipe they come out crunchy. I like mine more on the chewier side. Well here is the recipe, enjoy!
*Peanut Butter Cookies*
1 ¼ cups flour, sifted
¼ tsp. salt
1 tsp. baking powder
½ cup butter, or shortening
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp. vanilla
1 egg
Pre heat oven at 375°Sift together flour, salt, and baking powder. Set aside. Cream butter, and sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Roll into ¾-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork. Dip fork in flour once and a while to keep it from sticking to the cookie dough.Bake at 375° for 10 to 12 minutes.
Prep Time: 12 minutes
Serves: 36
Per Serving: 83 Cal (48% from Fat, 7% from Protein, 45% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 10 g Carb; 0 g Fiber; 6 g Sugar; 13 mg Calcium; 0 mg Iron; 67 mg Sodium; 12 mg Cholesterol.
*Peanut Butter Cookies*
1 ¼ cups flour, sifted
¼ tsp. salt
1 tsp. baking powder
½ cup butter, or shortening
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp. vanilla
1 egg
Pre heat oven at 375°Sift together flour, salt, and baking powder. Set aside. Cream butter, and sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Roll into ¾-inch balls, place on greased baking sheets. Flatten each cookie with the tines of a fork. Dip fork in flour once and a while to keep it from sticking to the cookie dough.Bake at 375° for 10 to 12 minutes.
Prep Time: 12 minutes
Serves: 36
Per Serving: 83 Cal (48% from Fat, 7% from Protein, 45% from Carb); 1 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 10 g Carb; 0 g Fiber; 6 g Sugar; 13 mg Calcium; 0 mg Iron; 67 mg Sodium; 12 mg Cholesterol.
Monday, September 8, 2008
*Peach Mousse* (Diabetic recipe)
Hello everyone I'm back. I relocated to Sandy Oregon and I live in an area that doesn't have good Internet service. Sorry about that. Today I'm posting Peach Mouse for the diabetics. This is a really easy recipe. I haven't been able to do as much cooking as I would like to do. So Didn't get to try this out before posting it. Maybe someone can let me know how it tastes and such. Well its been a really long day for me. I hope you enjoy this recipe. Until tomorrow.
*Peach Mousse*(Diabetic Recipe)
Servings: 4
3 Peaches, fresh, Blanched, Skin And Seed Removal
2 Tbls. Brandy, 80 proof (peach flavored)
1 Cup Whipped Topping, low fat, frozen, thawed
3 Tbls. Splenda sugar granular
1/2 Cup Strawberries, fresh, whole (or 4 strawberries)
Puree the peaches in a blender before transferring to a mixing bowl. Add the brandy, whipped topping, and splenda to peaches. Cover and freeze for 30 minutes until firm. Remove from freezer and beat with mixer until smooth. Divide mixture between 4 dessert dishes and top each with a strawberry.
Per Serving: 108 Cal (31% from Fat, 6% from Protein, 62% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 16 g Carb; 2 g Fiber; 11 g Sugar; 25 mg Calcium; 0 mg Iron; 20 mg Sodium; 11 mg Cholesterol.
*Peach Mousse*(Diabetic Recipe)
Servings: 4
3 Peaches, fresh, Blanched, Skin And Seed Removal
2 Tbls. Brandy, 80 proof (peach flavored)
1 Cup Whipped Topping, low fat, frozen, thawed
3 Tbls. Splenda sugar granular
1/2 Cup Strawberries, fresh, whole (or 4 strawberries)
Puree the peaches in a blender before transferring to a mixing bowl. Add the brandy, whipped topping, and splenda to peaches. Cover and freeze for 30 minutes until firm. Remove from freezer and beat with mixer until smooth. Divide mixture between 4 dessert dishes and top each with a strawberry.
Per Serving: 108 Cal (31% from Fat, 6% from Protein, 62% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 16 g Carb; 2 g Fiber; 11 g Sugar; 25 mg Calcium; 0 mg Iron; 20 mg Sodium; 11 mg Cholesterol.
Wednesday, August 13, 2008
Be Back To Blog Soon
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.
Tuesday, August 12, 2008
*Chocolate Mouse*
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.
*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.
Monday, August 11, 2008
*farmers Eggs* (Diabetic Recipe)
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.
*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.
Sunday, August 10, 2008
*American Chilli Rellenos Casserole*
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.
*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.
Saturday, August 9, 2008
*Almond Mocha Biscotti* (Diabetic Recipe)
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.
*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.
Friday, August 8, 2008
*Mocha Biscotti*
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.
*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.
Thursday, August 7, 2008
* Cranberry Pork Chops* (Diabetic Recipe)
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.
* 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.
Wednesday, August 6, 2008
*Maple Glazed Porkchops*
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.
*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.
Tuesday, August 5, 2008
*Oatmeal Cookies* (Diabetic Recipe)
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.
*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.
Monday, August 4, 2008
*Capppuccino Crackle Cookies*
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.
*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.
Sunday, August 3, 2008
*Mocha Cupcakes And Blackberries* (Diabetic Recip)
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.
*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.
Saturday, August 2, 2008
Chocolate Cups Of Peanut Butter Muffins
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 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.
Friday, August 1, 2008
*Chocolate Toffy & Nut Scones* (Diabetic Recipe)
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.
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.
Thursday, July 31, 2008
Chocolate Chip & Hazelnut Scones
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.
*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.
Wednesday, July 30, 2008
*Salmon With Fruit Salsa* (Diabetic Recipe)
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.
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.
Tuesday, July 29, 2008
*Orange Roughy Primavera*
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.
*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.
Monday, July 28, 2008
*Chicken Mandarin Salad* (diabetic Recipe)
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.
*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.
Sunday, July 27, 2008
*Broccoli & Cauliflower Salad*
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.
*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.
Saturday, July 26, 2008
*Spicy Veggie Steak Soup* (Diabetic Recipe)
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.
*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.
Friday, July 25, 2008
*Sausage & Bean Soup*
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.
*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.
Thursday, July 24, 2008
*Multi-Grain Bread* (Diabetic Recipe)
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 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.
Wednesday, July 23, 2008
*Multi-Grain Dinner Rolls*
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.
*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.
Tuesday, July 22, 2008
*Fruit Smoothie* (Diabetic Recipe)
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.
*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.
Monday, July 21, 2008
*Peach Espresso Milk Shake*
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.
*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.
Sunday, July 20, 2008
*Crunchie Mustard London Broil* (Diabrtic Recipe)
I Decided on Crunchie Mustard London Broil for diabetics today because this is actually pretty good and it makes a really good meal. The bread crumbs give it a perfect crunch to it and the spices blend together really well. You can have red potatoes and a nice salad with it. Well enjoy!
*Crunchie Mustard London Broil* (Diabetic Recipe)
Servings: 4
1 Cup Panko, Japanies Bread Crumbs
1½ Tsp. Thyme, Ground
1 Lb. Top-Round London Broil, Trimmed Of Fat
2 Tbls. Dijon Mustard
1½ Tbls Garlic, Crushed & Minced
Olive Oil Flavored Cooking Spray
Salt And Pepper, To Taste
Position oven rack on top. Preheat oven at 450°F.
Fit roasting pan with a wire rack. Using a plate; mix bread cumbs and thyme. Sprinkle salt and pepper on london broil to taste. Mix mustard and garlic in a small bowl. Cover london broil with mustard mixture; then coat with mixture. Press crumb mixture so it sticks. Transfer meat to rack and coat the top and sides with the cooking spray. Roast for 17 minutes for a medium doneness or until a golden color or your desired. doneness is reached. If outer coating begins to brown to quickly, cover loosely with tin foil. Slice thin strips and serve.
Per Serving: 441 Cal (52% from Fat, 29% from Protein, 20% from Carb); 31 g Protein; 24 g Tot Fat; 9 g Sat Fat; 11 g Mono Fat; 1 g Poly Fat; 21 g Carb; 1 g Fiber; 2 g Sugar; 70 mg Calcium; 5 mg Iron; 230 mg Sodium; 78 Jmg Cholesterol.
*Crunchie Mustard London Broil* (Diabetic Recipe)
Servings: 4
1 Cup Panko, Japanies Bread Crumbs
1½ Tsp. Thyme, Ground
1 Lb. Top-Round London Broil, Trimmed Of Fat
2 Tbls. Dijon Mustard
1½ Tbls Garlic, Crushed & Minced
Olive Oil Flavored Cooking Spray
Salt And Pepper, To Taste
Position oven rack on top. Preheat oven at 450°F.
Fit roasting pan with a wire rack. Using a plate; mix bread cumbs and thyme. Sprinkle salt and pepper on london broil to taste. Mix mustard and garlic in a small bowl. Cover london broil with mustard mixture; then coat with mixture. Press crumb mixture so it sticks. Transfer meat to rack and coat the top and sides with the cooking spray. Roast for 17 minutes for a medium doneness or until a golden color or your desired. doneness is reached. If outer coating begins to brown to quickly, cover loosely with tin foil. Slice thin strips and serve.
Per Serving: 441 Cal (52% from Fat, 29% from Protein, 20% from Carb); 31 g Protein; 24 g Tot Fat; 9 g Sat Fat; 11 g Mono Fat; 1 g Poly Fat; 21 g Carb; 1 g Fiber; 2 g Sugar; 70 mg Calcium; 5 mg Iron; 230 mg Sodium; 78 Jmg Cholesterol.
Saturday, July 19, 2008
*spiced Honey Glazed Beef Brisket*
I decided on beef brisket today. This is something we don,t have vary often, because I make it for special dinners. It's very good and nice to have for those special ocaisions. You can make the brisket the day before so there isnt so much work the day of serving. We have it with Coleslaw, Stuffed Potatoes, and Ginger Glazed Carrots. For dessert I let my grandaughter pick what grandma makes, she gets to help.Well enjoy! If anyone wants to share a recipe, please do. I'll post your name with it too.
*spiced Honey Glazed Beef Brisket*
Servings: 6
Note:
The brisket may be cooked a day ahead of time, then glazed and heated the following day. Be sure to remove the bay leaf before serving. Its for flavor.
BRISKET:
3 Lb. Beef Brisket, or 4 lb.
1 Bay Leaf
1/8 Tsp. Salt
1 Tsp. Peppercorns
GLAZE:
¼ Cup Barbecue Sauce
¼ Cup Soy Sauce
2 Tbls. Honey
BRISKET:
Using a large sauce pan, cover the brisket with water. Add bay leaf, salt, and peppercorns. Cover; simmer for 3 to 3 1/2 hours or until tender. Drain.
GLAZE:
Preheat oven at 350°F.
Using a small bowl, mix barbecue sauce, soy sauce, and honey; Mix well. Place the cooked brisket in a shallow baking pan; spread glaze all over brisket. Bake for 35 to 40 minutes, occasionally basting with the pan juices. Serve.
Per Serving: 757 Cal (73% from Fat, 21% from Protein, 6% from Carb); 39 g Protein; 60 g Tot Fat; 24 g Sat Fat; 27 g Mono Fat; 2 g Poly Fat; 12 g Carb; 0 g Fiber; 10 g Sugar; 20 mg Calcium; 4 mg Iron; 903 mg Sodium; 166 mg Cholesterol.
*spiced Honey Glazed Beef Brisket*
Servings: 6
Note:
The brisket may be cooked a day ahead of time, then glazed and heated the following day. Be sure to remove the bay leaf before serving. Its for flavor.
BRISKET:
3 Lb. Beef Brisket, or 4 lb.
1 Bay Leaf
1/8 Tsp. Salt
1 Tsp. Peppercorns
GLAZE:
¼ Cup Barbecue Sauce
¼ Cup Soy Sauce
2 Tbls. Honey
BRISKET:
Using a large sauce pan, cover the brisket with water. Add bay leaf, salt, and peppercorns. Cover; simmer for 3 to 3 1/2 hours or until tender. Drain.
GLAZE:
Preheat oven at 350°F.
Using a small bowl, mix barbecue sauce, soy sauce, and honey; Mix well. Place the cooked brisket in a shallow baking pan; spread glaze all over brisket. Bake for 35 to 40 minutes, occasionally basting with the pan juices. Serve.
Per Serving: 757 Cal (73% from Fat, 21% from Protein, 6% from Carb); 39 g Protein; 60 g Tot Fat; 24 g Sat Fat; 27 g Mono Fat; 2 g Poly Fat; 12 g Carb; 0 g Fiber; 10 g Sugar; 20 mg Calcium; 4 mg Iron; 903 mg Sodium; 166 mg Cholesterol.
Friday, July 18, 2008
*Brownies* (Diabetic Recipe)
Today I chose to post a brownie recipe for diabetics. These are very good and are good with diabetic fruit sauces and a dab of low-fat or sugar free whipped topping, or just alone. until tomorrow.
*Brownies* (Diabetic Recipe)
Servings: 12
½ Cup Cake Flour
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt
1 Lg. Egg
2 Lg. Egg Whites
1/2 Cup Splenda Sugar Blend
½ Cups Canola Oil
1½ Tsp. Pure Vanilla Extract
3 Tbls. Pecans
Preheat oven at 350°F.
lightly coat a 8" x 8" baking pan with non stick cooking spray. Sift together flour, cocoa, baking powder, and salt in a medium bowl. Using a large bowl, beat egg, and egg whites until foamy. Beat in sugar blend, oil, and vanilla extract until smooth. Slowly add in flour mixture until blended. In prepared pan, pour in mixture and sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in the middle of comes out with moist crumbs. Cool in pan on a rack. Cut into 12 squares.
Per Serving: 166 Cal (76% from Fat, 3% from Protein, 21% from Carb); 2 g Protein; 22 g Tot Fat; 5 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 14 g Carb; 1 g Fiber; 8 g Sugar; 8 mg Calcium; 1 mg Iron; 435 mg Sodium; 67 mg Cholesterol.
*Brownies* (Diabetic Recipe)
Servings: 12
½ Cup Cake Flour
½ Cup Unsweetened Cocoa Powder
1/8 Tsp. Salt
1 Lg. Egg
2 Lg. Egg Whites
1/2 Cup Splenda Sugar Blend
½ Cups Canola Oil
1½ Tsp. Pure Vanilla Extract
3 Tbls. Pecans
Preheat oven at 350°F.
lightly coat a 8" x 8" baking pan with non stick cooking spray. Sift together flour, cocoa, baking powder, and salt in a medium bowl. Using a large bowl, beat egg, and egg whites until foamy. Beat in sugar blend, oil, and vanilla extract until smooth. Slowly add in flour mixture until blended. In prepared pan, pour in mixture and sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in the middle of comes out with moist crumbs. Cool in pan on a rack. Cut into 12 squares.
Per Serving: 166 Cal (76% from Fat, 3% from Protein, 21% from Carb); 2 g Protein; 22 g Tot Fat; 5 g Sat Fat; 6 g Mono Fat; 3 g Poly Fat; 14 g Carb; 1 g Fiber; 8 g Sugar; 8 mg Calcium; 1 mg Iron; 435 mg Sodium; 67 mg Cholesterol.
Thursday, July 17, 2008
*Fudge Brownies With Caramel*
Hi, I decided on a brownie recipe today.These take a little more work than most brownie recipes, but they are really good. That little extra work is well worth it. Chocolate and caramel, YUMMY! You could add less sugar and I think they would still be sweet enough, and less calories too. Here you go.Enjoy.
*Fudge Brownies With Caramel*
Servings: 12
8 Tbls. butter, cut into Small Chunks
4 Oz. Semis-sweet chocolate Chips
1 Cup flour
1/2 Tsp baking powder
¼ Tsp salt
2 eggs
1 Cup sugar
2 Tsp vanilla extract
14 Caramel Pieces
Preheat the oven at 325°F.
Line a baking pan with parchment paper, with paper extending over edges of pan. Lightly coat paper with non-stick cooking spray. Using a double boiler, with water just beginning to simmer, warm the butter and chocolate, stirring constantly, until the mixture is smooth; remove from heat; set aside, cool slightly. In small bowl, combine flour, baking powder and salt; set aside. Using a large bowl beat eggs and sugar until fluffy, about 1 minute. Add vanilla and mix until combined; add chocolate mixture and stir just until blended; add flour mixture and mix just till blended, (batter should be smooth). With a spatula, fold in caramel pieces. Spread batter evenly in prepared pan. Bake in preheated oven until a toothpick inserted comes out clean,for about 35 minutes; transfer pan to wire rack; cool, using a small knife, loosen sides of brownies from pan; carefully lift the whole uncut brownie in 1 piece from pan; remove and discard paper; cut and serve.
Per Serving: 545 Cal (29% from Fat, 4% from Protein, 67% from Carb); 6 g Protein; 18 g Tot Fat; 12 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 94 g Carb; 1 g Fiber; 76 g Sugar; 133 mg Calcium; 0 mg Iron; 340 mg Sodium; 67 mg Cholesterol.
*Fudge Brownies With Caramel*
Servings: 12
8 Tbls. butter, cut into Small Chunks
4 Oz. Semis-sweet chocolate Chips
1 Cup flour
1/2 Tsp baking powder
¼ Tsp salt
2 eggs
1 Cup sugar
2 Tsp vanilla extract
14 Caramel Pieces
Preheat the oven at 325°F.
Line a baking pan with parchment paper, with paper extending over edges of pan. Lightly coat paper with non-stick cooking spray. Using a double boiler, with water just beginning to simmer, warm the butter and chocolate, stirring constantly, until the mixture is smooth; remove from heat; set aside, cool slightly. In small bowl, combine flour, baking powder and salt; set aside. Using a large bowl beat eggs and sugar until fluffy, about 1 minute. Add vanilla and mix until combined; add chocolate mixture and stir just until blended; add flour mixture and mix just till blended, (batter should be smooth). With a spatula, fold in caramel pieces. Spread batter evenly in prepared pan. Bake in preheated oven until a toothpick inserted comes out clean,for about 35 minutes; transfer pan to wire rack; cool, using a small knife, loosen sides of brownies from pan; carefully lift the whole uncut brownie in 1 piece from pan; remove and discard paper; cut and serve.
Per Serving: 545 Cal (29% from Fat, 4% from Protein, 67% from Carb); 6 g Protein; 18 g Tot Fat; 12 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 94 g Carb; 1 g Fiber; 76 g Sugar; 133 mg Calcium; 0 mg Iron; 340 mg Sodium; 67 mg Cholesterol.
Wednesday, July 16, 2008
*Mini Peppers With Cheese* (Diabetic Recipe)
Today I chose an appatizer for the diabetics. These are really differant. The bell peppers should weigh about 8 ounces total, for all 10 together. You can probably find these peppers at Cos-Co. These are really low in carbs. Well enjoy!
*Mini Peppers With Cheese* (Diabetic Recipe)
Appetizers: 20
10 Mini Sweet Bell Pepper, Varius Colors
1 8 0z. Pkg. Neufchatel Cheese, Reduced-Fat & Softened
1tbls. Rosemary, Fresh Snipped
1 Tbls. Thyme, Fresh Snipped
1 Tbls. Lime Juice
1 Tbls. Lime Zest, Finely Shredded
2 Tbls. Non-Fat Milk
Fresh Cilantro, For Garnish
Cut each pepper in half, length wise. Clean seeds from inside; set aside.In a bowl, combine Neufchatel cheese, rosemary, thyme, lime juice, and milk. Spoon cheese mixture into the pepper halfs. Sprinkle mixture with lime zest. Cover and chill for 4 hours. Garnish with cilantro and serve.
Per Appetizer: 103 Cal (77% from Fat, 15% from Protein, 7% from Carb); 4 g Protein; 9 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 2 g Carb; 0 g Fiber; 0 g Sugar; 37 mg Calcium; 0 mg Iron; 154 mg Sodium; 29 mg Cholesterol.
*Mini Peppers With Cheese* (Diabetic Recipe)
Appetizers: 20
10 Mini Sweet Bell Pepper, Varius Colors
1 8 0z. Pkg. Neufchatel Cheese, Reduced-Fat & Softened
1tbls. Rosemary, Fresh Snipped
1 Tbls. Thyme, Fresh Snipped
1 Tbls. Lime Juice
1 Tbls. Lime Zest, Finely Shredded
2 Tbls. Non-Fat Milk
Fresh Cilantro, For Garnish
Cut each pepper in half, length wise. Clean seeds from inside; set aside.In a bowl, combine Neufchatel cheese, rosemary, thyme, lime juice, and milk. Spoon cheese mixture into the pepper halfs. Sprinkle mixture with lime zest. Cover and chill for 4 hours. Garnish with cilantro and serve.
Per Appetizer: 103 Cal (77% from Fat, 15% from Protein, 7% from Carb); 4 g Protein; 9 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 0 g Poly Fat; 2 g Carb; 0 g Fiber; 0 g Sugar; 37 mg Calcium; 0 mg Iron; 154 mg Sodium; 29 mg Cholesterol.
Tuesday, July 15, 2008
*Toffee-Coated Cashews*
Today is an appetizer day, for all you party Hosts and your
family get together,s. These are so good. You can use popcorn or try pretzels. I would use more than 2 cups of popcorn though, such as 3 or 4 cups. You could probably make brittle with this recipe too. I really like blogging because I get ideas as I type. If you have any other ideas, please share them with us. Until tomorrow.
*Toffee-Coated Cashews*
Servings: 9
Makes 2¼ cups, ¼ cup servings.
Non Stick Cooking Spray
2 Tbls. Butter
¼ Cup Sugar
2 Tbls. Light Corn Syrup
1½ Tsp. Cinnamon
¼ Tsp. Ground Nutmeg
1/8 Tsp. Salt
2 Cups Cashews, Veins Removed & Roasted
Preheat oven at 300°F.
Spray a jelly roll pan with non stick cooking spray. In a small sauce pan, melt butter on medium low heat. Pour butter in a medium bowl and add sugar, corn syrup, cinnamon, nutmeg, and salt; mix well. Add the cashews to the mixture and toss to coat. Pour the coated cashews in jelly roll pan. Spread them evenly in pan. Bake, mixing every now and again, until golden brown, about 20 minutes. Place pan on a wire rack; break up the cashews with a metal spatula, As needed. Allow coated cashews to cool for 15 minutes. Serve.
Per Serving: 259 Cal (63% from Fat, 9% from Protein, 28% from Carb); 7 g Protein; 19 g Tot Fat; 5 g Sat Fat; 10 g Mono Fat; 3 g Poly Fat; 19 g Carb; 1 g Fiber; 11 g Sugar; 19 mg Calcium; 3 mg Iron; 61 mg Sodium; 7 mg Cholesterol.
family get together,s. These are so good. You can use popcorn or try pretzels. I would use more than 2 cups of popcorn though, such as 3 or 4 cups. You could probably make brittle with this recipe too. I really like blogging because I get ideas as I type. If you have any other ideas, please share them with us. Until tomorrow.
*Toffee-Coated Cashews*
Servings: 9
Makes 2¼ cups, ¼ cup servings.
Non Stick Cooking Spray
2 Tbls. Butter
¼ Cup Sugar
2 Tbls. Light Corn Syrup
1½ Tsp. Cinnamon
¼ Tsp. Ground Nutmeg
1/8 Tsp. Salt
2 Cups Cashews, Veins Removed & Roasted
Preheat oven at 300°F.
Spray a jelly roll pan with non stick cooking spray. In a small sauce pan, melt butter on medium low heat. Pour butter in a medium bowl and add sugar, corn syrup, cinnamon, nutmeg, and salt; mix well. Add the cashews to the mixture and toss to coat. Pour the coated cashews in jelly roll pan. Spread them evenly in pan. Bake, mixing every now and again, until golden brown, about 20 minutes. Place pan on a wire rack; break up the cashews with a metal spatula, As needed. Allow coated cashews to cool for 15 minutes. Serve.
Per Serving: 259 Cal (63% from Fat, 9% from Protein, 28% from Carb); 7 g Protein; 19 g Tot Fat; 5 g Sat Fat; 10 g Mono Fat; 3 g Poly Fat; 19 g Carb; 1 g Fiber; 11 g Sugar; 19 mg Calcium; 3 mg Iron; 61 mg Sodium; 7 mg Cholesterol.
Monday, July 14, 2008
*Red Potato Salad* (Diabetic Recipe)
Hi again. I decided on this diabetic recipe because, (yes) it's that time of year and I need to post a side dish for diabetics too. I was thinking, that there are a lot of side dishes out there that are healthy and low in carbs. All we have to do is make sure we get low fat,low carb, and low sodium ingredients. Oh, a good low carb bread that tastes good too. I'll be looking in my recipes to see what I can find. Until tomorrow.
*Red Potato Salad* (Diabetic Recipe)
Servings: 8
4 Cups Red Potatoes, Quartered
½ Cup Salad Dressing, Miracle Whip Or Other
1/3 Cup Green Onion, Chopped
1½ Tbls. Dijon Mustard
2 Tsp. Honey
¼ Tsp. Pepper
1/8 Tsp. Salt
Boil potatoes until tender, drain. Run cold water over potatoes until cool. Combine the remaining ingredients in a large bowl and add potatoes. Mix carefully. Cover and refrigerate for about 3 hours. Serve.
Per Serving: 162 Cal (61% from Fat, 4% from Protein, 35% from Carb); 2 g Protein; 11 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 6 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 13 mg Calcium; 1 mg Iron; 154 mg Sodium; 5 mg Cholesterol.
*Red Potato Salad* (Diabetic Recipe)
Servings: 8
4 Cups Red Potatoes, Quartered
½ Cup Salad Dressing, Miracle Whip Or Other
1/3 Cup Green Onion, Chopped
1½ Tbls. Dijon Mustard
2 Tsp. Honey
¼ Tsp. Pepper
1/8 Tsp. Salt
Boil potatoes until tender, drain. Run cold water over potatoes until cool. Combine the remaining ingredients in a large bowl and add potatoes. Mix carefully. Cover and refrigerate for about 3 hours. Serve.
Per Serving: 162 Cal (61% from Fat, 4% from Protein, 35% from Carb); 2 g Protein; 11 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 6 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 13 mg Calcium; 1 mg Iron; 154 mg Sodium; 5 mg Cholesterol.
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