Wednesday Recipes

We're half-way through the week. If we made it this far, we can make it to the weekend.

In the meantime, we do need to eat. Here are six recipes to help you through the day, including Peanut Butter Breakfast Pudding and Easy Enchilada Casserole. Enjoy!

CHICKEN AND SPINACH SALAD

Recipe Yield: Yield: 14 cups (7 - 2 cups servings)

Source: Cooking Healthy and Fast

Book Title: Cooking Healthy and Fast

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-spinach-salad.

Ingredients

6 oz. fresh spinach

2 oranges, peeled and cut into chunks

2 cups cooked and cubed chicken

2 cups fresh strawberries

Dressing:

2 Tbsp. red wine vinegar

3 Tbsp. orange juice

1-1/2 Tbsp. canola oil

1/4 tsp. dry mustard

1/3 tsp. poppy seeds

Directions

Mix dressing ingredients and regrigerate. Wash spinach and tear into bite size pieces. Add oranges, chicken and strawberries. Serve with dressing.

Nutritional Information Per Serving: Calories: 135; Fat: 4 g; Sodium: 46 mg; Cholesterol: 31 mg;Carbohydrates: 10 g

Diabetic Exchanges: 1 fruit, 1 1/2 lean meat

SPICED APPLE PUDDING

Recipe Yield: Servings: 4 (1/2 cup)

View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.

Ingredients

2 cups Unsweetened apple juice

1/3 cup Granulated sugar substitute

1/3 cup Cornstarch

1/2 tsp Cinnamon

1 Egg

Directions

In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.

In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)

Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.

Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g

Diabetic Exchanges: 1 starch; 1 fruit

LIGHTER CHICKEN POT PIE

This yumminess is from Everyday Diabetic Recipes, and begins, "Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!"

Cook Time: 30 minutes; Serves: 8; Serving Size: 3/4 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Lighter-Chicken-Pot-Pie.

Ingredients

1 tablespoon light margarine

1/2 cup chopped onion

8 ounces mushrooms, coarsely chopped

1-1/2 cup frozen mixed vegetables, thawed

3 cups cooked diced chicken

1/2 teaspoon dried thyme

1/2 teaspoon salt (optional)

1/4 teaspoon black pepper

1 cup reduced sodium fat-free chicken broth

1/2 cup fat-free evaporated milk

2 tablespoons all-purpose flour

4 slices reduced-fat crescent rolls (from an 8-ounce package)

Directions

Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.

In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.

In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.

Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.

Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.

EASY ENCHILADA CASSEROLE

This is from Everyday Diabetic Recipes, and begins, "Cook up a family-pleasing Tex-Mex dinner in just 30 minutes with our recipe for Easy Enchilada Casserole. This casserole is full of hearty ground beef and lots of Southwestern ingredients, like corn, bean, and peppers. It's one dinner they're going to ask you to make over and over again!"

Cook Time: 30 minutes; Serves: 6; Serving Size: 1 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Easy-Enchilada-Casserole-101.

Ingredients

1 pound extra lean ground beef

1/2 cup chopped onion

3/4 cup chopped green bell pepper

1 (15-1/2-ounce) can pinto beans, rinsed and drained

1 cup frozen corn, thawed

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 (15-ounce) can no-salt-added tomato sauce

8 (6-inch) no-salt-added, corn tortillas, cut into wedges

1 cup reduced fat shredded cheddar cheese

Directions

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

In a large skillet over medium-high heat, saute beef, onion, and bell pepper 5 to 7 minutes, or until beef is no longer pink, stirring occasionally. Stir in beans, corn, chili powder, and cumin.

Spread half of tomato sauce on bottom of baking dish. Top with half the tortilla wedges, half the beef mixture, and half the cheese. Repeat layers with remaining sauce, tortilla wedges, and beef mixture.

Cover with foil and bake 25 minutes, or until heated through. Uncover and sprinkle with remaining cheese. Bake 5 to 10 more minutes, or until cheese is melted.

Notes

If you'd like, you can top each serving with a bit of fresh salsa and some fat-free sour cream.

RESTAURANT-STYLE SPINACH MANICOTTI

This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"

Cook Time: 50 minutes; Serves: 7

To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.

Ingredients

1 (8-ounce) package manicotti shells (14 shells)

1 small onion, diced

2 garlic cloves, minced

1/4 pound fresh mushrooms, diced

1 (32-ounce) container fat-free ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 egg

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1-1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

2 cups light spaghetti sauce

2 tablespoons freshly grated Parmesan cheese

Directions

Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.

Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.

Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.

Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

Note

To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?

PEANUT BUTTER BREAKFAST PUDDING

Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml

Prep Time: 20 Minutes

Servings: 8 - Difficulty Level: 2

Ingredients

6 slices raisin bread, cut into 1-inch cubes

1-3/4 cup nonfat skim milk

3 whole eggs + 2 egg whites

1/2 cup fat-reduced peanut butter

3 Tbsp dark brown sugar

1 tsp vanilla extract

1 tsp grated orange peel OR 1/4 tsp dried orange peel

Directions

Spray a 9-inch baking pan or dish with nonstick vegetable spray.

Add bread cubes to dish and set aside.

Combine remaining ingredients in blender container and process until smooth.

Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.

Cover and refrigerate overnight.

When ready to bake, preheat oven to 350F degrees.

Remove cover and bake about 35 minutes, or until lightly browned and puffed.

Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats

Friday Recipes

It's finally Friday. Here are six diabetic-friendly recipes to help you through the weekend, including Tikka Kebabs amd Turkey Casserole. Enjoy!

QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES

This recipe begins, “Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.”

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1305

View recipe with photo: http://diabeticgourmet.com/recipes/html/1305.shtml

Ingredients

1 beef Eye of Round Roast (2 pounds)

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon pepper

3 medium zucchini, sliced (1/2-inch)

1 tablespoon olive oil

1 teaspoon lemon juice

1/2 teaspoon dried basil

1/2 cup cherry tomatoes halves

Directions

Heat oven to 325F.

Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.

Roast in 325F oven 1-1/4 hours for medium rare doneness.

Remove roast when meat thermometer registers 135F.

Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)

Increase oven temperature to 425F.

Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.

Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.

Nutritional Information Per Serving: Calories: 244; Protein: 35 g; Fat: 7 g; Sodium: 278 mg; Cholesterol: 86 mg; Saturated Fat: 2 g; Dietary Fiber: 1 g; Carbohydrates: 4 g

PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS

Yield: 4 servings

Source: Hellmann's

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1313

View recipe with photo: http://diabeticgourmet.com/recipes/html/1313.shtml

Ingredients

1-1/2 tablespoons Hellmann's or Best Foods Real Mayonnaise

1 cup loosely packed baby spinach leaves, chopped

1 tablespoon chopped almonds

2 teaspoons grated Parmesan cheese

1 teaspoon plain dry bread crumbs

4 boneless, skinless chicken breasts (about 1 pound)

Directions

Preheat oven to 425F.

In medium bowl, combine all ingredients except chicken.

On baking sheet, arrange chicken.

Evenly top with mayonnaise mixture.

Bake 15 minutes or until chicken is thoroughly cooked.

Nutritional Information Per Serving: Calories: 180; Protein: 27 g; Fat: 6 g; Sodium: 140 mg; Cholesterol: 10 mg; Carbohydrates: 2 g

CURRIED RICE

This originally came from Diabetic Gourmet, though the recipe is probably more than ten years old. (It was in an email that long ago.) Unfortunately, I no longer have the link to this recipe. However, it is from "Light and Easy Diabetes Cuisine”, at http://diabeticgourmet.com/book_archive/details/24.shtml. Yield: 6 servings (Makes 2-1/2 - 3 cups)

Ingredients

2 cups Chicken Broth

1 cup brown Basmati rice, well rinsed

2 teaspoons virgin olive oil

1 small onion, chopped

1-1/2 teaspoons curry powder

1 tablespoon raisins

1/2 cup green peas, thawed if frozen

6 hazelnuts, chopped

Directions

In medium-size saucepan, bring broth and rice to boil. Cover and simmer 40 minutes until water is absorbed and rice is tender. Drain, if necessary.

Meanwhile, heat oil in non-stick skillet and saute onion until softened. Stir in curry powder. Add onion, raisins and peas to rice and heat through. Garnish with nuts.

Nutritional Information Per Serving (About 1/2 cup):Calories: 128, Cholesterol: 0 mg, Carbohydrate: 23 g, Protein: 3 g, Sodium: 13 mg, Fat: 3 g Diabetic Exchanges: 1-1/2 Starch/Bread, 1/2 Fat

TURKEY CASSEROLE

Recipe Yield: Serves: 4

Source: Light and Easy Diabetes Cuisine

Book Title: Light and Easy Diabetes Cuisine

View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-casserole.

Ingredients

4 ounces vegetale elbow or shell macaroni

1/2 pound ground turkey

1/4 cup chopped onion

1 garlic clove, minced

1/2 cup tomato sauce

1/2 teaspoon dried leaf thyme

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Pepper to Taste

1/2 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 350 degrees F. Cook macaroni until al dente, being careful not to overcook. Drain and rinse under cold water. Coat an 8-inch square baking pan or casserole dish with non-stick cooking spray.

In a large non-stick skillet, cook turkey, onion and garlic until meat is browned. Drain off fat. Stir in macaroni, tomato sauce, thyme, cinnamon, salt and pepper. Spoon into casserole dish and top with cheese. Bake 30 minutes.

Nutritional Information Per Serving: Calories: 241; Fat: 11 g; Sodium: 253 mg; Cholesterol: 40 mg; Protein: 17 g; Carbohydrates: 20 g

Diabetic Exchanges: 2 Meat, 1 Starch/Bread, 1 Vegetable

TIKKA KEBABS

Recipe Yield: Makes 4 servings

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

Ingredients

1/2 cup low-fat plain yogurt

1 garlic clove, minced

1 tsp. grated fresh ginger, or 1/4 tsp. ground

1 tsp. tomato paste

1 Tbsp. curry powder

Salt and freshly ground black pepper, to taste

12 oz. boneless skinned chicken breast, cut in 24 pieces

8 1-inch cubes fresh or canned pineapple

1 medium red onion, cut in 20 wedges

1 large green bell pepper, cut in 20 pieces

Canola oil cooking spray

Directions

In a medium bowl, combine yogurt, garlic, ginger, tomato paste, curry powder, salt and pepper. Mix in chicken to coat on all sides. Cover bowl and refrigerate 2 to 8 hours.

Preheat grill or broiler. Soak skewers in water at least 15 minutes.

Remove chicken from marinade, scraping off and discarding most of marinade. Onto each skewer thread a piece of pineapple, then chicken, onion wedge and green pepper. Repeat, minus pineapple, until each kebab contains 6 pieces of chicken, 5 onion wedges, 5 pieces of pepper and 2 pineapple cubes, one cube at each end.

To help prevent charring, spray kebabs with cooking oil spray. Cook skewers 4 to 5 minutes, making sure they are far enough from the heat source to avoid charring. Turn and cook until chicken is opaque throughout, about 4 minutes.

Serve kebabs. Kebabs go especially well with freshly-cooked brown rice or tucked inside pita bread lined with lettuce leaves.

Nutritional Information Per Serving: Calories: 161; Fat: 2 g; Sodium: 81 mg; Protein: 23 g; Carbohydrates: 14 g

Diabetic Exchanges: 2 Vegetable, 1/2 Fruit, 3 Low-Fat Meat

ROASTED POTATOES WITH GARLIC AND ROSEMARY

Recipe Yield: Makes: 8 to 12 wedges (4 servings)

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

View online at https://diabeticgourmet.com/diabetic-recipes/roasted-potatoes-with-garlic-and-rosemary.

Ingredients

2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon crushed rosemary

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.

Arrange the potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.

Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.

Notes:

Contains 3g sugars.

Nutritional Information Per Serving: Calories: 136; Fat: 3 g; Sodium: 155 mg; Protein: 3 g; Carbohydrates: 24 g

Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat

Thursday Recipes

Here are today's six diabetic-friendly recipes to help you through the day, including Pumpkin Cheesescake and Irish Beef Pot Pie. Enjoy!

BLACK BEAN FAJITA SKILLET

This is from Carolyn Hodges, M.S., RDN at Eating Well, and begins, "You can often find presliced and ready-to-cook fresh vegetables in your grocer's produce section. Use these to your advantage to cut down on dinnertime prep. Here, presliced fajita vegetables are sautéed with canned black beans and Southwest seasoning for a quick and easy Tex Mex-inspired meal. Plus, this recipe requires just three ingredients, not including basics like salt, pepper and oil. You can easily take your bowl up a notch by adding some cheese, sour cream or another tasty topping."

Active Time: 10 minutes; Total Time: 15 minutes; Servings: 2

To view this online, go to https://www.eatingwell.com/recipe/7886570/black-bean-fajita-skillet/.

Ingredients

1 tablespoon olive oil

1 (12-ounce) package sliced fajita vegetables (bell peppers and onions)

1 (15-ounce) can no-salt-added black beans, rinsed

1/2 teaspoon salt-free Southwest-style seasoning blend

1/4 teaspoon salt

1/4 cup coarsely shredded Cheddar cheese (1 ounce; optional)

Directions

Heat oil in a large skillet over medium heat. Add fajita vegetables and sauté until tender, about 10 minutes.

Stir in black beans, seasoning and salt; cook, stirring, until heated through, about 1 minute.

Divide the vegetables and beans between two bowls and top each with 2 tablespoons cheese, if using.

GROUND BEEF AND SWEET POTATO SKILLET

This is from Andrea Mathis, M.A., RDN, LD at Eating Well, and begins, "This ground beef and sweet potato skillet is a fast, hearty meal made with just five simple ingredients (not counting oil, salt and pepper) for a flavorful one-pan dinner. The sweet potatoes cook until tender, soaking up the savory flavors from the beef and veggies. With no complicated prep or cleanup, it’s a satisfying and stress-free option for any night of the week."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4

To view this online, go to https://www.eatingwell.com/ground-beef-sweet-potato-skillet-11706161.

Ingredients

1 tablespoon extra-virgin olive oil

1/2 medium red onion, diced

2 cloves garlic, minced

1 pound lean ground beef

2 medium sweet potatoes, scrubbed and diced (4 cups)

2 medium green bell peppers, chopped (1 cup)

1/2 teaspoon salt

1/4 teaspoon ground pepper

Directions

Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add diced onion and minced garlic; cook until softened, 2 to 3 minutes. Add ground beef; cook, stirring occasionally and breaking it apart, until no longer pink, 2 to 3 minutes.

Stir in diced sweet potatoes, chopped bell pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the sweet potatoes are tender, 10 to 12 minutes.

Nutrition Information: Serving Size: 1-1/2 cups; Calories: 263, Fat: 9g, Saturated Fat: 3g, Cholesterol: 70mg, Carbohydrates: 18g, Total Sugars: 5g, Added Sugars: 0g, Protein: 26g, Fiber: 3g, Sodium: 259mg, Potassium: 744mg

IRISH BEEF POT PIE

This is from Diabetic Gourmet, and begins, "Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak."

Yield: 6 servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie.

Ingredients

1-1/2 pounds beef Flat Iron Steaks

1 package (8 ounces) cremini mushrooms, sliced

1-1/2 cups frozen crinkle-cut carrots

1-1/2 cups frozen peas

2 teaspoons chopped fresh thyme, divided

1 teaspoon minced garlic, divided

Salt and Pepper

3 tablespoons cornstarch

1 can (14 to 14-1/4 ounces) ready-to-serve beef broth

1 refrigerated pie crust (1/2 of a 15-ounce package)

Directions

Heat oven to 425F.

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.

Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.

In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.

Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.

Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.

Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.

Bake in 425F oven 16 to 18 minutes or until crust is golden.

Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

Nutritional Information Per Serving: Calories: 402; Fat: 18 grams; Sodium: 490 milligrams; Cholesterol: 58 milligrams; Protein: 27 grams; Carbohydrates: 31 grams

SECRET DEVILISH CHOCOLATE CAKE

This is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."

Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece

To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.

Ingredients

1 (15-1/4-ounce) package devil's food chocolate cake mix

1 can (12-ounce) diet cola

1-1/2 cup fat-free whipped topping, thawed

Directions

Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.

Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.

Pour batter into prepared pan and smooth evenly with spatula.

Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Spoon 1 tablespoon whipped topping on each serving.

CORN BREAD APPLESAUCE MUFFINS

Yield: 8 servings

Source: The New American Heart Association Cookbook

View online: http://diabeticgourmet.com/recipes/html/545.shtml

Ingredients

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Directions

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Fat: 1 g; Sodium: 189 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Bread/Starch

PUMPKIN CHEESECAKE

Yield: 12 to 14 slices

Source: "1,001 Delicious Desserts for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/21.shtml

Ingredients

3/4 cup ground reduced-fat graham crackers

3/4 cup ground gingersnap cookies

8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided

4-5 tablespoons margarine, melted

2 packages (8 ounces each) fat-free cream cheese

1 cup canned pumpkin

2 eggs

2 egg whites

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

2 tablespoons cornstarch

1 cup light whipped topping

Chopped toasted pecans, as garnish

Directions

Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.

Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat

Desserts

Believe it or not, you can have Desserts when you're diabetic. It just takes discipline and moderation.

To that end, check out today's offerings, including Lemon Chiffon Pie and Double Chocolate Brownies. Enjoy!

BETTER-THAN-ANYTHING CAKE

This is from Everyday Diabetic Recipes, and begins, "Sure, you've probably had a good cake, and maybe even a great cake, but have you ever had a Better-Than-Anything Cake? This make-ahead poke cake is moist, creamy, crunchy, chocolatey, and most importantly, diabetic-friendly!"

Cook Time: 25 minutes; Chill Time: 4 hours; Serves: 18; Serving Size: 1 (2-1/2 x 3-inch) piece

To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Better-Than-Anything-Cake.

Ingredients

1 (16-ounce) package sugar-free chocolate cake mix

1-1/4 cup diet cola

2 (6-ounce) containers Boston cream pie yogurt, light

1/4 cup fat-free milk

1 teaspoon vanilla extract

1 (8-ounce) (8-ounce) container frozen fat-free whipped topping, thawed

1 tablespoon chopped toffee bits candy

2 tablespoons fat-free, sugar-free caramel sauce

Directions

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a large bowl, combine cake mix and soda; whisk until batter is smooth. Pour into baking dish.

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool completely. Using the handle of a wooden spoon, poke about 30 holes over entire cake.

In a medium bowl, combine yogurt, milk, and vanilla; mix well. Pour mixture into holes. Evenly spread whipped topping over cake and sprinkle with toffee bits.

Cover and refrigerate 4 hours, or until ready to serve. Drizzle with caramel sauce just before serving.

SPICED APPLE PUDDING

Recipe Yield: Servings: 4 (1/2 cup)

View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.

Ingredients

2 cups Unsweetened apple juice

1/3 cup Granulated sugar substitute

1/3 cup Cornstarch

1/2 tsp Cinnamon

1 Egg

Directions

In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.

In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)

Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.

Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g

Diabetic Exchanges: 1 starch; 1 fruit

CRUSTLESS SWEET POTATO PIE

This is from Everyday Diabetic Recipes, and begins, "There's no reason to feel left out during the holidays! Our homemade sweet potato pie recipe makes a great addition to your Thanksgiving menu. Best part? We use real sweet potatoes to make our Crustless Sweet Potato Pie, so you can enjoy a truly authentic taste!"

Cook Time: 1 hour 35 minutes; Serves 10

To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Crustless-Sweet-Potato-Pie.

Ingredients

2 pounds sweet potatoes (about 4 medium)

1/2 cup skim milk

1 tablespoon sugar-free maple syrup

1/2 cup brown sugar

2 eggs

1 tablespoon light margarine, softened

1 teaspoon cinnamon

1 teaspoon vanilla extract

Directions

Preheat oven to 400 degrees F. Coat a 9-inch pie plate with cooking spray.

Place potatoes on a baking sheet and bake 50 to 60 minutes, or until tender. Let cool 10 minutes, then scoop out pulp and place in a large bowl.

Add remaining ingredients to bowl; beat with an electric mixer until smooth. Pour mixture into pie plate. Reduce oven to 350 degrees.

Bake 45 to 50 minutes, or until knife inserted in center comes out clean. Let cool, then cover and refrigerate until ready to serve.

Notes

Give this pie an extra-special touch by adding a dollop of sugar-free whipped topping!

DOUBLE CHOCOLATE BROWNIES

Recipe Yield: Yield: 16 brownies

Source: Equal

View this online at https://diabeticgourmet.com/diabetic-recipes/double-chocolate-brownies

Ingredients

6 tablespoons stick butter, softened

1/2 cup unsweetened applesauce

2 eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

1 cup Equal Spoonful*

1/2 cup semi-sweet chocolate chips or mini chocolate chips

6 tablespoons unsweetened cocoa

1 teaspoon baking powder

1/4 teaspoon salt

Optional: Chopped Walnuts

* May substitute 24 packets Equal sweetener

Directions

Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.

Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.

Store in airtight containers at room temperature.

Notes:

Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?

Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g

Diabetic Exchanges: 1 starch, 1 fat

LEMON CHIFFON PIE

A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.

Serves: 8

Ingredients

1 cup evaporated milk

1 (.25 ounce) envelope unflavored gelatin

1/2 cup water

3 tablespoons fresh lemon juice

3/4 cup Splenda No Calorie Sweetener, Granulated

3/4 teaspoon grated lemon rind

1/4 teaspoon lemon extract

1 (9 inch) graham cracker crust

Directions

Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).

Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.

Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.

Pour mixture into crust; cover and chill 1 hour or until set.

Nutritional Information (Per Serving): Calories: 160; Protein: 2 g; Sodium: 170 mg; Cholesterol: 0 mg; Fat: 7 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 13 g; Carbohydrates: 22 g

TROPICAL BANANA-PINEAPPLE PIE

Yield: 10 servings

Found online at http://diabeticgourmet.com/recipes/html/1100.shtml

Ingredients

Pastry for single crust 9-inch pie

2 packages (8 oz. each) reduced-fat cream cheese, softened

1/2 cup Equal Spoonful or Granulated*

1 container (8 oz.) light whipped topping, thawed if frozen

1 can (8 oz.) crushed pineapple, well drained

1/4 cup flaked coconut, divided

1/2 teaspoon rum extract

2 medium ripe bananas, cut into 1/2-inch thick slices

1 tablespoon chopped pecans

* May substitute 12 packets Equal sweetener

Directions

Preheat oven to 375F.

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork.

Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.

Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.

Refrigerate 2 to 3 hours before serving.

Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g; Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat

Taco Tuesday

It's time for another Taco Tusday. Today's diabetic-friendly offerings include Buffalo Style Tacos and Fish Tacos with Avocado Salsa. Enjoy!

BOLD RANCH IMPOSSIBLE™ TACOS

This is from Old El Paso, and begins, "Meatless Monday just got a new favorite recipe with our Bold Ranch Impossible™ Tacos. The Impossible™ Burger filling is made from plants, and Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells bring a blast of flavor to every bite. Shake up your taco night, top the tacos with shredded cheese, crisp lettuce, tomatoes, onions and Old El Paso™ Crema Mexicana. The only thing that's impossible about these tacos, is how impossible it is not to love them."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/bold-ranch-impossible-tacos.

Ingredients

1 package (12 Oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1 package (10 count) Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells, heated as directed on package

1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)

1 1/4 cups shredded romaine lettuce

1/2 cup chopped plum (Roma) tomatoes

1/4 cup chopped green onions

1/3 cup Old El Paso™ Crema Mexicana

Preparation

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.

Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Divide taco filling among heated taco shells. Top with cheese, lettuce, tomatoes and green onions. Top with crema.

Expert Tips

For a slightly sweeter and milder taste, chop up red onions instead of yellow. They'll add color and a mild flavor. If you use raw onions, they'll also add a sharp crunch to your Bold Ranch Impossible™ Tacos.

Drizzle Old El Paso™ Mild Taco Sauce on top of these Impossible™ Burger meat tacos. Or if you want more heat, try Old El Paso™ Medium Taco Sauce.

Try Old El Paso™ Shredded Mexican 4 Cheese Blend instead of Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist on the Impossible™ Burger taco.

Add a fresh squeeze of lime for a bright burst of flavor.

Nutrition: 2 Tacos Calories 460 (Calories from Fat 260); Total Fat 29g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 35mg; Sodium 980mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 2g); Protein 20g

% Daily Value: Vitamin A 30%; Vitamin C 4%; Calcium 35%; Iron 20%;

Exchanges: 2 Starch, 2 High-Fat Meat, 2 1/2 Fat

Carbohydrate Choices: 2

FISH TACOS WITH AVOCADO SALSA

Recipe Yield: Yield: 4 servings.Serving size: 2 tacos

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil from the American Diabetes Association

View this online at https://diabeticgourmet.com/diabetic-recipes/fish-tacos-with-avocado-salsa.

Ingredients

1/4 cup all-purpose flour, spooned into measuring cup and leveled

1/4 cup cornmeal

1/2 tsp onion powder

1/2 tsp chili powder

4 fish fillets (1 lb), such as tilapia or cod, rinsed, patted dry, and cut into 8 strips total

2 Tbsp canola oil

1/4 tsp salt

8 corn tortillas, warmed

1/2 medium avocado, peeled, pitted, and diced

1/2 cup fresh pico de gallo, salsa verde, or picante sauce

1 medium lime, cut into 8 wedges

Directions

Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.

Heat canola oil in a large nonstick skillet over medium high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes with a fork. Place on a serving platter and sprinkle evenly with salt.

Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo. Squeeze a lime wedge over each tortilla.

Notes:

Experts recommend eating seafood at least twice a week, so take a break from the standby beef taco and go with fish.

Nutritional Information Per Serving: Calories: 375; Fat: 14 g; Saturated Fat: 2.2 g; Fiber: 5 g; Sodium: 335 mg; Cholesterol: 75 mg; Protein: 27 g; Carbohydrates: 37 g

SLOW COOKER BIRRIA BEEF TACOS

This recipe, from Old El Paso, begins, "Check out this tasty taco twist on a traditional Mexican dish. Birria is a meat stew often served at holidays and celebrations. For this easy take on birria, we’ve turned the traditional rustic stew into Slow Cooker Birria Beef Tacos using our Old El Paso™ Barbacoa Beef Street Taco Kit. Slow-cooking the beef makes it melt-in-your-mouth tender as it takes on the delicious flavors of the broth mixture made of chipotle chiles in adobo sauce, garlic, taco kit seasoning and onions. Looking for new taco night inspiration? This Slow Cooker Birria Beef Tacos recipe will make coming home to dinner a delicious treat."

Prep Time: 45 minutes; Total Time: 7 hours 45 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-birria-beef-tacos.

Ingredients

2 1/4 cups diced white onions

2 tablespoons finely chopped canned chipotle chiles in adobo sauce

3 cloves garlic, finely chopped

1 package Old El Paso™ Barbacoa Beef Street Taco Kit

1 teaspoon salt

1 cup water

2 tablespoons vegetable oil

1 3/4 to 2 1/4 lb boneless beef chuck roast

1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)

1/4 cup chopped fresh cilantro leaves

Lime wedges

Directions

Spray 6-quart slow cooker with cooking spray. In slow cooker, mix 2 cups of the onions, the chiles, garlic, seasoning mix (from taco kit) and salt. Stir in water.

In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 8 to 10 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 7 to 8 hours, until beef is tender.

Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/4 cup of the cooking liquid. Place remaining cooking liquid in small bowl, for dipping.

Fill tortillas (from taco kit) with beef, cheese, remaining 1/4 cup onions and the cilantro. Serve with salsa verde (from taco kit), reserved cooking liquid and lime wedges.

Expert Tips

The flavorful cooking liquid from the birria, or “consommé,” is often served as a dipping sauce.The shredded slow cooker birria beef is also delicious tucked into a cheesy quesadilla or served over rice with some cooking liquid.

If desired, strain cooking liquid before transferring to bowl for dipping.

Nutrition: 1 Serving (3 Tacos): Calories 720 (Calories from Fat 370); Total Fat 41g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 140mg; Sodium 1580mg; Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 7g); Protein 47g

% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 30%; Iron 30%

Exchanges: 2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 5 1/2 Lean Meat, 4 1/2 Fat

Carbohydrate Choice: 3

CHICKEN TACO BAKE

This is from Everyday Diabetic Recipes. It begins, "There's enough of a fiesta in this casserole to excite anyone's taste buds. Our Chicken Taco Bake is a Tex-Mex lovers dream and it's healthier for you too, 'cause it's made with lots of spinach, fresh salsa, and reduced-fat cheese."

Cook Time: 35 minutes; Serves: 6; Serving Size: 3/4 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Chicken-Taco-Bake.

Ingredients

2 teaspoons canola oil

2 boneless, skinless chicken breasts (about 12-ounces) cut into 1/2 inch cubes

1 red bell pepper, chopped

1/2 cup chopped onion

2 cloves garlic, minced

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

1 teaspoon chili powder

1 teaspoon cumin

1-1/2 cup fresh salsa, divided

4 (6-inch) corn tortillas, cut into 1-inch strips

1/4 cup reduced-fat, shredded Mexican blend cheese

Directions

Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.

In a large skillet, heat oil over medium high heat. Add chicken, pepper, onion, and garlic and cook 8-10 minutes, or until chicken is no longer pink. Stir in spinach, chili powder, and cumin.

Evenly spread 1/2 cup of salsa in bottom of baking dish. Top with half of the tortilla pieces and half of the chicken mixture. Spoon 1/2 cup of salsa over the chicken. Repeat layers with tortilla pieces, chicken mixture, and salsa. Cover with foil.

Bake 30 minutes, uncover, and sprinkle with cheese. Bake 5 minutes more, or until cheese is melted and hot in center.

Notes

Add a pop of color and taste by garnishing with some chopped cilantro and avocado slices!

BUFFALO STYLE TACOS

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341

View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g

CRUSTLESS TACO PIE

This is from Everyday Diabetic Recipes, and begins, "Our version of a taco pie is so flavorful, it doesn't even need the tortilla shell. Crustless Taco Pie is a low-carb, weeknight dinner winner that's sure to be a hit with the whole family!"

Cook Time: 40 minutes; Serves: 8

To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Crustless-Taco-Pie.

Ingredients

1 pound extra-lean ground beef

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1-1/2 cup liquid egg substitute

1 cup low-fat (1%) milk

1/2 teaspoon black pepper

1 cup reduced-fat, shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.

In a large skillet over medium heat, cook the ground beef, chili powder, cumin, onion powder, and garlic powder 6-8 minutes, or until no longer pink. Evenly spread into pie plate.

In a large bowl, combine egg substitute, milk, and black pepper. Pour over beef. Sprinkle with shredded cheese and bake 40 minutes, or until center is set. Remove and let sit 5 minutes.

Just a Suggestion!

To really finish off this taco pie, top with some chopped tomatoes, avocado, and a dollop of fat-free sour cream!

For more taco goodness, try our Slow Cooker Taco Soup or our Turkey Taco Pie.

Plus, keep the Tex-Mex party going with our Marinated Steak Nachos!

Meatless Monday

It's time for amother Meatless Monday. Today's offerings include Restaurant-Style Spinach Manicotti and Irish Brown Bread. Enjoy!

BOSTON BAKED BEANS

Yield: 16 servings

Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers

Book info: http://diabeticgourmet.com/book_archive/details/12.shtml

Ingredients

1 pound dried navy beans

1 large onion, chopped

2 teaspoons salt

1 tomato, chopped

1/3 cup firmly packed dark brown sugar

3 tablespoons molasses

2 tablespoons cider vinegar

1 tablespoons ketchup

1 tablespoon ground ginger

1 teaspoon dry mustard

1/4 teaspoon ground white pepper

Directions

Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 minutes.

In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.

Preheat the oven to 300 degrees F.

In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.

Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch

VEGGIE PATCH SOUP

Recipe Yield: Yield: 10 servings

Source: Mr. Food Every Day's a Holiday Diabetic Cookbook

Book Title: Mr. Food Every Day's a Holiday Diabetic Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/veggie-patch-soup.

Ingredients

6 cups water

2 medium-sized white potatoes, peeled and cut into 1-inch chunks

4 large tomatoes, cored and cut into 1-inch chunks

4 medium-sized carrots, peeled and cut into 1-inch chunks

3 medium-sized zucchini, cut into 1-inch chunks

2 medium-sized green bell peppers, coarsely chopped

2 medium-sized onions, coarsely chopped

3 garlic cloves, minced

1-1/2 teaspoons salt

1/2 teaspoon black pepper

Directions

In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.

Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.

Nutritional Information Per Serving: Calories: 84; Fiber: 4 g; Sodium: 383 mg; Protein: 2 g; Carbohydrates: 20 g; Sugars: 7 g

Diabetic Exchanges: 1/2 Starch, 2 Vegetable

CHEESE LASAGNA

Servings: 3

Find this recipe at: http://diabeticgourmet.com/recipes/html/3.shtml

Ingredients

6 ounces whole wheat lasagna noodles

1/2 cup tomato sauce

1 cup onion, bell pepper and mushrooms (mix of all three)

1-1/2 cups low-fat cottage cheese

2 eggs

2 tablespoons Parmesan cheese

3 ounces grated mozzarella cheese

Directions

Cook lasagna noodles in boiling water until tender. Drain and set aside.

Combine tomato sauce and chopped onions, peppers and mushrooms.

Mix in separate bowl cottage cheese, eggs & 1/2 of Parmesan cheese.

Preheat oven to 350F.

In a 8" x 8" casserole, layer half the noodles, the cottage cheese mixture, and grated mozzarella cheese. Top with tomato sauce mix and the rest of the noodles. Sprinkle with remaining parmesan cheese.

Bake for 25 minutes, then serve hot.

Nutritional Information Per Serving: Calories: 500; Protein: 36 g; Fat: 10 g; Carbohydrates: 52 g

Diabetic Exchanges: 3 Low-Fat Milk, 1 Bread/Starch, 1 Vegetable

RESTAURANT-STYLE SPINACH MANICOTTI

This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"

Cook Time: 50 minutes; Serves: 7

To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.

Ingredients

1 (8-ounce) package manicotti shells (14 shells)

1 small onion, diced

2 garlic cloves, minced

1/4 pound fresh mushrooms, diced

1 (32-ounce) container fat-free ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 egg

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1-1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

2 cups light spaghetti sauce

2 tablespoons freshly grated Parmesan cheese

Directions

Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.

Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.

Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.

Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

Note

To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?

RICH & CREAMY FUDGE

This yumminess is from Everyday Diabetic recipes. The recipe begins, "Creamy fudge recipes are perfect for any time of the year. This ooey, gooey Rich & Creamy Fudge will go a long way in satisfying your sweet tooth. Make it for the next potluck or get-together. No one will ever think that they're lightened up for a diabetic-friendly diet! This quick and easy recipe is so delicious, it'll become one of your favorite anytime desserts!"

Cook Time: 15 minutes; Chill Time: 1 hour; Serves; 25 minutes

To view this online, go to https://www.everydaydiabeticrecipes.com/Candy/Rich-Creamy-Fudge.

Ingredients

1/4 cup margarine

2 ounces unsweetened chocolate (2 squares)

1 cup granulated Splenda

1 teaspoon vanilla extract

8 ounces reduced-fat cream cheese

1/2 cup chopped nuts (optional)

Directions

Coat an 8-inch square baking dish with cooking spray.

In a saucepan, melt margarine over low heat. Add chocolate and stir until melted.

Remove from heat and add Splenda and vanilla; stir until well mixed. Pour into a large bowl. Add cream cheese and beat until smooth.

Stir in nuts, if desired, and spread into prepared baking dish.

Refrigerate 1 hour or until firm.

IRISH BROWN BREAD

This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."

Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)

To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.

Ingredients

1-1/2 cup whole wheat flour



1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons light butter, cut into small pieces

1 egg

1 cup low-fat buttermilk

Directions

Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.

In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.

Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.

Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.

Friday Recipes

It's finally Friday. Here are six diabetic-friendly recipes to help you through the weekend, including Apricot-Orange Chicken with Glazed Onions and Lemon Chiffon Pie. Enjoy!

WINTER FRUIT SALAD

This is from OnTrackDiabetes, a site with some good information for diabetics and their families.

You can view this at https://www.ontrackdiabetes.com/recipes/salads/winter-fruit-salad.

Ingredients

8 red apples, such as Jonathan or Gala, cored and diced

8 green Bartlett or Anjou pears, cored and diced

4 cups fresh strawberries, stems removed, sliced

2 cups fresh orange juice

1 cup fresh lemon juice

1/4 cup orange-flavored liqueur (optional)

sugar substitute, to taste (optional)

4 bananas, sliced

Directions

Place all of the fruit (except bananas), juices and liqueur (if using) in a large attractive bowl. Add sugar substitute, if using. Gently mix.

Cover bowl and refrigerate 4 to 8 hours, but no longer.

Just before serving, stir in banana slices.

Nutritional Information Per serving: 131 calories (5% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 33 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 1 mg sodium

Diabetic exchanges: 2 carbohydrate (fruit)

ONE-POT COMFORT SHEPHERD'S PIE

This is from Diabetes.org, and begins, “Comfort foods don't have to be loaded with fat to be good! Slow cook this healthy One-Pot Comfort Shepherd's Pie and enjoy the winter favorite guilt free. Chef's Note from author Nancy S. Hughes: When buying potato flakes, be sure to purchase brands that do not include hydrogenated oils.”

This recipe is from our new cookbook, The Diabetes Fast-Fix Slow-Cooker Cookbook: Fresh Twists on Family Favorites, by Nancy S. Hughes, author of Gluten-Free Recipes for People with Diabetes and The 4-Ingredient Diabetes Cookbook.

Yield: 6 cups; Serves: 4; Serving Size: 1 1/2 cups

View this online at http://www.diabetes.org/food-and-fitness/food/cookbook-recipes/one-pot-comfort-shepherds.html.

Ingredients

Filling:

Nonstick cooking spray

1 1/2 cups diced onion

1 pound extra-lean ground beef

1 tablespoon cornstarch

1/2 cup water

2 tablespoons no-salt-added tomato paste 1 tablespoon chili powder

1 teaspoon Worcestershire sauce 1/2 teaspoon salt

1 1/2 cups frozen mixed vegetables, thawed

Topping:

1 1/3 cups water

2 tablespoons trans-fat-free margarine

1/4 teaspoon salt

1 1/3 cups instant potato flakes

1 1/4 cups fat-free milk

1/4 cup shredded reduced-fat sharp Cheddar cheese

Directions

Coat a 3 1/2- to 4-quart slow cooker with cooking spray.

Heat a large skillet coated with cooking spray over medium-high heat. Add onions, cook 2 minutes, stirring occasionally. Add ground beef, cook 4 minutes or until browned, stirring occasionally.

Meanwhile, in a small bowl, whisk together the cornstarch and water until cornstarch is completely dissolved. Stir the cornstarch mixture into the beef mixture and bring to a boil over medium- high heat. Place mixture in slow cooker with the tomato paste, chili powder, Worcestershire sauce, and 1/2 teaspoon salt. Top with the mixed vegetables.

In the same skillet, prepare topping. Combine remaining 1 1/3 cups water with the margarine and 1/4 teaspoon salt in the skillet and bring to a boil over medium- high heat.

Remove skillet from heat; stir in the potato flakes and milk until blended. Spoon the potatoes on top of the vegetables, spread evenly over all. Cover and cook on low only for 3 hours.

Turn off heat and sprinkle with cheese. Let stand 15 minutes, uncovered, to absorb liquid and thicken slightly.

Nutritional Information Per Serving: Calories: 340;Calories from Fat: 80; Total Fat: 9 g; Saturated Fat: 3.5 g; Trans Fat: 0.5 g; Monounsaturated Fat: 3 g; Cholesterol: 65 mg; Sodium: 730 mg; Potassium: 427 mg; Total Carbohydrate: 34 g; Dietary Fiber: 4 g; Sugars: 11 g; Protein: 30 g

Diabetic Exchanges: 1 1/2 starch, 2 vegetable, 3 lean meat, 1 fat

LEMON CHIFFON PIE

Recipe Yield: Servings: 8

View this online at http://diabeticgourmet.com/recipes/html/157.shtml

Ingredients

3 tbsp margarine

3 tbsp sugar

3/4 cup graham wafer crumbs

1/2 tsp lemon peel, grated

1/4 tsp cinnamon

1/8 tsp salt

1/4 tsp nutmeg

1/4 cup lemon juice

1/8 tsp allspice

1/2 cup sweetener equivalent to sugar

1 tbsp unflavored gelatine (1 pkg)

1/3 cup powdered skim milk

1/2 cup water

1/3 cup ice water

2 eggs, separated

1 tbsp lemon juice

Directions

Melt margarine in a pie plate at high for 30-45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling.

In a large measure, sprinkle gelatin on 1/2 cup water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 cup lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened.

Beat egg whites, powdered milk, ice water and 1 tbsp lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.

Nutritional Information Per Serving: Calories: 115; Fat: 5 g; Protein: 4 g; Carbohydrates: 15 g

Diabetic Exchanges: 1 Starch/Bread, 1 Fat

CHICKPEA SOUP

Recipe Yield: Serves: 6 (1-cup) Servings

Source: Light and Easy Diabetes Cuisine

Book Title: Light and Easy Diabetes Cuisine

View this online at https://diabeticgourmet.com/diabetic-recipes/chickpea-soup.

Ingredients

1 teaspoon virgin olive oil

1 small onion, chopped

1 garlic clove, minced

1 celery stalk, sliced

1 carrot, sliced

1/2 small red bell pepper, diced

1 cup canned Italian plum tomatoes with liquid

1/2 tsp dried leaf basil, or 1-1/2 tsp chopped fresh basil

1 cup canned chickpeas (garbanzos), rinsed, drained

4 cups Chicken Broth

Pepper to taste

Directions

In a non-stick saucepan, heat the oil and cook onion, garlic and celery 5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer, covered, 20 minutes.

Nutritional Information Per Serving: Calories: 74; Fat: 1 g; Sodium: 96 mg; Protein: 5 g; Carbohydrates: 13 g

Diabetic Exchanges: 1 Starch/Bread

APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS

Yield: 4 servings; Serving Size: 1/4 of recipe

Source: Express Lane Diabetic Cooking

Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml

View Online: http://diabeticgourmet.com/recipes/html/454.shtml

Ingredients

1 whole roasted deli chicken, skinned

3 tablespoons no-added-sugar apricot preserves, divided

3 tablespoons no-added-sugar orange marmalade, divided

2 tablespoons balsamic vinegar, divided

Nonstick cooking spray

1 large onion, quartered

1 clove garlic, minced

Directions

Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.

Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.

Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.

Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Sodium: 110 mg; Cholesterol: 100 mg; Fat: 9 g; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat

FRUITFUL FROZEN YOGURT

Yield: 6 servings

Online version: http://diabeticgourmet.com/recipes/html/841.shtml

Source: Diabetic Dream Desserts

Book Info: http://diabeticgourmet.com/book_archive/details/61.shtml

Ingredients

1-1/2 cups frozen fruit, coarsely chopped and thawed (such as raspberries, strawberries, blueberries, blackberries, cherries, or peaches)

4 cups light vanilla yogurt (or use the same flavor yogurt as the fruit you choose)

Sugar substitute equal for 1/4 cup sugar

Directions

Place the fruit and the accumulated juices in a large bowl and mash slightly with a fork.

Stir in the yogurt and sugar substitute.

Pour the mixture into a 1-1/2 quart ice cream maker and proceed as directed by the manufacturer.

Spoon into dessert dishes and serve immediately.

Nutritional Information Per Serving: Calories: 114; Protein: 8 g; Fat: 0.4 g; Sodium: 122 mg; Cholesterol: 4 mg; Carbohydrates: 19 g; Exchanges: 1 Carbohydrate