*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.

*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.

*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.