Not sure if anyone readying this uses Auvi-Q epinephrine injections, but there is a voluntary recall of the product. The recall was posted last week in The Diabetic News emailed newsletter. To read the article, go to http://thediabeticnews.com/auvi-q-recall/
And now for today's six recipes, most of which can be used for Thanksgiving, which falls on Thursday of next week. Enjoy!
BANANA RAISIN BREAD
This recipe begins, “A full flavored quick bread made with ripe bananas and raisins. Cereal adds extra crunch and beneficial nutrients.”
Yield: 14 servings
Source: Equal
Find this recipe at:http://diabeticgourmet.com/recipes/html/927.shtml
Ingredients
1 cup mashed ripe bananas (about 2 medium)
3 tablespoons 2% milk
1-1/2 cups Kellogg's Special K cereal
6 tablespoons stick butter or margarine, softened
1 cup Equal Spoonful*
2 eggs
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins
* May substitute 24 packets Equal sweetener
Directions
Combine banana and milk in medium bowl. Stir in cereal. Let stand 5 minutes or until cereal is softened.
Beat butter and Equal on medium speed of electric mixer until fluffy. Beat in egg and vanilla until well blended. Stir in cereal mixture. Gradually add combined flour, baking powder, baking soda and salt mixing until combined. Stir in raisins.
Spread batter evenly in sprayed 9 x 5-inch loaf pan. Bake in preheated 350F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack.
Store tightly wrapped in plastic wrap.
Nutritional Information Per Serving: Calories: 145; Protein: 3 g; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Carbohydrates: 9 g; Exchanges: 1/2 starch, 2 fat
CRANBERRY NUT BREAD
Servings: 2 large or 4 small loaves; 40 slices
Source: Cinnamon Hearts Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/138.shtml
Ingredients
2 cups all-purpose flour
1 cup whole wheat flour
1-1/4 cups sugar
1 Tbsp baking powder
1 tsp baking powder
1 tsp baking soda
2 cups fresh cranberries, chopped
1 cup walnuts, coarsely chopped
2 Tbsp orange peel, grated
1/2 cup frozen egg substitute, thawed or 4 large egg whites
1-1/4 cups skim milk
1/3 cup vegetable oil
Wax paper
Directions
Preheat oven to 350F degrees.
Mix flours, sugar, baking powder and baking soda in a large bowl with a fork. Stir in cranberries, walnuts and orange peel. Set aside.
Beat egg substitute, milk and oil in a small bowl with fork. Stir egg mixture into flour mixture just until flour is moistened. Spoon batter into 2 wax paper-lined loaf pans (9x5x3-inches) or 4 small, wax paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves, or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks for 10 minutes; remove bread from pans and cool completely.
Nutritional Information Per Serving: Calories: 97; Fat: 3.8 g; Sodium: 66 mg; Cholesterol: 0 mg; Carbohydrates: 15 g; Exchanges: 1 Bread/Starch; 1-1/2 Fat
BACON AND MUSHROOM BITE-SIZE QUICHE
Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers.
Makes 3-1/2 dozen.
Serving size: 1 quiche.
View with photo: http://diabeticgourmet.com/recipes/html/844.shtml
Ingredients
8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1-2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream
Directions
Heat oven to 375 degrees F.
On a lightly floured board, roll out the pastry dough 1/16-inch thick.
Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.
Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
Chop mushrooms, saute in butter until limp and liquid evaporates.
Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
Nutritional Information Per Serving: Calories: 95; Protein: 3 g; Fat: 7 g; Sodium: 87 mg; Cholesterol: 35 mg; Dietary Fiber: 0 g; Carbohydrates: 4 g
APPLE AND SQUASH BAKE
This recipe begins, “This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.
Yield: 8 servings
View Recipe with Photo: http://diabeticgourmet.com/recipes/html/1121.shtml
Serving Size: 3/4 cup squash and apple bake
Ingredients
1/3 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutritional Information Per Serving: Calories: 120; Calories from Fat: 30; Protein: 2 g; Fat: 3.5 g; Sodium: 340 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 24 g
CREAMY MASHED POTATOES
Servings: 8
Source: Deliciously Healthy Favorite Foods Cookbook
Find this recipe at: http://diabeticgourmet.com/recipes/html/213.shtml
Ingredients
5 medium potatoes (2-1/2 pounds), peeled and cut into quarters
1 teaspoon Morton Lite Salt Mixture
1 teaspoon dried parsley flakes
1 teaspoon dried onion flakes
1 package (3 tablespoons) Butter Buds
1/2 cup nonfat milk powder
1/4 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
Directions
Place peeled potatoes in a large pot and cover with water. Cover; simmer for 30 minutes, or until potatoes are tender.
Drain, but reserve cooking liquid. Mash potatoes with a potato masher. Add 1/2 cup hot reserved cooking liquid and remaining ingredients. Mash until well blended.
Nutritional Information Per Serving: Calories: 87; Protein: 4.1 g; Fat: 0.12 g; Sodium: 251 mg; Cholesterol: 1.5 mg; Carbohydrates: 18.2 g; Exchanges: 1 Bread/Starch
ORANGE-HERBED ROAST TURKEY
Servings: 24
Source: Family Circle's "All-time Favorite Recipes
View recipe with photo here: http://diabeticgourmet.com/recipes/html/76.shtml
Ingredients
1 orange
1 tablespoon light-brown sugar or light-brown sugar substitute
1-1/2 teaspoons poultry seasoning
1 teaspoon salt
1 bunch green onions
1 cup chopped fresh parsley (reserve stems)
1 turkey (about 17 pounds)
For Gravy:
1/2 cup milk
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
Directions
Heat oven to 350 degrees F.
Remove rind from orange with a vegetable peeler, avoiding bitter white pith. Finely chop rind. Cut orange in half; juice orange halves. Reserve juice for making gravy; reserve orange halves.
Combine rind, brown sugar/brown sugar substitute, poultry seasoning and salt in a small bowl. Finely chop white part of green onions; reserve green part. Add chopped green onions and chopped parsley to rind mixture.
Remove neck and giblets from turkey cavity. With your fingers, carefully loosen skin around turkey breast and legs. Spread rind mixture under the skin. Place parsley stems, green onion ends and orange halves in turkey cavity.
Place turkey on a rack in a large roasting pan. Place neck and gizzards in bottom of pan. Loosely tent turkey with aluminum foil. Roast in heated 350 degree oven 3-1/2 hours or until an instant-read thermometer registers an internal temperature of 180F in innermost part of thigh and 170 degrees in breast.
Remove turkey to a platter. Discard neck and gizzard. Cover loosely with foil; let stand 20 minutes.
Meanwhile, prepare gravy: Scrape pan drippings into a 1-quart liquid measuring cup. Skim off fat. Add water to equal 4 cups. Pour into a medium-size saucepan along with reserved orange juice. Bring to simmering.
Whisk together milk, flour, salt and poultry seasoning in a small bowl until smooth. Stir into saucepan. Simmer over medium-high heat, stirring, 4 minutes or until gravy is thickened. Serve with carved turkey.
Nutritional Information Per Serving: Calories: 397; Protein: 28 g; Fat: 12 g; Sodium: 218 mg; Carbohydrates: 3 g; Exchanges: 4 Low-Fat Meat
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