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.
  |
  |
  |
  |
Wednesday, July 16, 2008
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.
Subscribe to:
Posts (Atom)
