*Carrots In Red Sauce*

Hi, I hope all is well today. I decided on a side dish for today. I haven't posted very many of these. So, today's recipe is Carrots in Red Sauce. They say the colored fruits and vegetables are the best for getting your vitamins and minerals, but don't over cook your carrots, because you will cook all the nutrients out. Vegetables are best steamed. Well enjoy!


*Carrots In Red Sauce*

Servings : 6

2 Cups carrots, Diced, Cooked & Drained
1 Cup Cranberry sauce, Whole
2 Tbls. butter
1/4 Tsp allspice
¼ Cup Almonds, Thinly Sliced & Toasted

Using a medium saucepan melt butter over medium heat. Add cooked carrots, cranberry sauce, and allspice. Heat thoroughly. When serving, sprinkle almonds over top of each serving, evenly.

Per Serving: 156 Cal (39% from Fat, 5% from Protein, 57% from Carb); 2 g Protein; 7 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 23 g Carb; 2 g Fiber; 20 g Sugar; 31 mg Calcium; 0 mg Iron; 72 mg Sodium; 10 mg Cholesterol.

*Chipotle Orange BBQ Chicken* (Diabetic Recipes)

I just love barbecuing, salads, and corn on the cob. I like all the other stuff too, but I have to watch my carbs and fat. I usually have a little bit of every thing any ways. Even if it is just a taste.
I chose this recipe because it's so good and really low in carbs. It's a bit spicy. My family loves hot stuff, except Keith of coarse. Here is a little suggestion, boil your chicken for about 10 or 15 minutes before grilling. This way you don't burn it while grilling. Of coarse the grilling time is cut down that way. Enjoy!


*Chipotle Orange BBQ Chicken* (Diabetic Recipes)

Servings: 8

Nonstick Cooking Spray
½ Cup BBQ Sauce, Mesquite-Flavored
3 tbls. Chipotle Peppers, In Adobo Sauce Chopped & Mashed
1½ Tsp. Orange Zest
8 6 Oz. Pieces Chicken, Skinless, Rinsed And Patted Dry
1½ Tsp. Cumin, Ground

Preheat grill to a high temp. Combine first 3 ingredients in a bowl. Set to side. Sprinkle cumin over chicken evenly. Spray grill racks with cooking spray and place over coals. Cover with lid and cook till done, about 30 to 35 minutes. Turn chicken about every 5 minutes, Around the last 5 minutes, baste chicken with sauce, repeat basting procedure until all the sauce is gone. Enjoy!

Per Serving: 93 Cal (24% from Fat, 66% from Protein, 10% from Carb); 15 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 14 mg Calcium; 1 mg Iron; 169 mg Sodium; 38 mg Cholesterol.

*Meat Loaf with Sweet and Sour Sauce*

Today I decided on Meat loaf. I came up with this mixture when I first got out on my Owen. The original recipe came from a children's cookbook I had received as a gift from my mother. The cookbook was lost in a fire, so I had to try to remember the ingredients on my Owen. I think with my memory it got changed a bit. I got the single serving idea from a Fanny Farmer recipe book. I like this idea because of my finicky fiance'. For him I omit the onion and bell pepper.After I pack his into the muffin tin I add my onion and bell pepper, and we are both happy. Here you go!


*Meat Loaf With Sweet Sour Sauce*

Servings: 8

Note:
For single servings, pack meat mixture in muffin tins and spread with sauce and bake for 25 to 30 minutes at 400°F. Turn out and enjoy.

For The Meat Loaf:
2 Cups Saltine Cracker Crumbs
1 Small Green Bell Peppers, Finely Chopped
1 Small Onion, Finely Chopped
2 Large Eggs, Slightly Beaten
2 Lb. Ground Beef
3 Tbls. Heinz 57 Sauce
1 Pkg. Meat Loaf Seasoning
¼ Tsp. Salt
¼ Tsp. Pepper
¾ Cup Milk

Sauce For Top:
¼ Cup Brown Sugar, Packed
2 Tbls. Prepared Mustard

Meat Loaf:
Pre heat oven at 350°F. Combine all ingredients in a large bowl; Mix well. Pack meat mixture in a large non-stick bread pan; Set aside.

Sauce:
In a small bowl, combine brown sugar and prepared mustard. If mixture is to dry add more mustard and if to moist add more brown sugar. Spread sauce over top of meat loaf. Place in oven and bake for 45 minutes to an hour.

Per Serving: 583 Cal (50% from Fat, 28% from Protein, 22% from Carb); 33 g Protein; 26 g Tot Fat; 9 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 26 g Carb; 1 g Fiber; 12 g Sugar; 81 mg Calcium; 4 mg Iron; 849 mg Sodium; 155 mg Cholesterol