Monday Recipes

Here are today's six recipes. Enjoy!

Note: Since Christmas arrives on Friday, this will be a shortened week. Next week will have the usual five posts, including New Year's Day.

OATMEAL LACE PENNIES

Yield: About 5-1/2 dozen cookies

Source: "America's Everyday Diabetes Cookbook"

Info: http://diabeticgourmet.com/book_archive/details/17.shtml

Ingredients

1 cup old-fashioned rolled oats

1 cup granulated sugar

3 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup margarine or butter, melted

1/2 teaspoon vanilla

Directions

Preheat oven to 350 degrees F. Line cookie sheet with foil, bright side up.

In a bowl, mix together oats, sugar, flour, baking powder and salt.

In another bowl, beat egg, margarine and vanilla. Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)

Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes. Cool for 2 minutes on foil, then transfer to wire racks to cool completely.

Nutritional Information Per Serving (1 cookie): Calories: 32, Fat: 2 g, Carbohydrate: 4 g, Fiber: 0 g, Protein: 0 g, Sodium: 32 mg, Cholesterol: 7 mg, Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Fat

PUMPKIN PARFAIT WITH BERRIES AND LOW-FAT WHIPPED TOPPING

Yield: 4 servings

Source: "Cooking with The Diabetic Chef" by Chris Smith

Info: http://diabeticgourmet.com/book_archive/details/23.shtml

Ingredients

1-1/2 cups pumpkin puree (not pumpkin pie mix)

1 tablespoon sugar

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

1/2 cup evaporated skim milk

10 tablespoons low-fat whipped topping

1 cup fresh or frozen raspberries

1/2 teaspoon cinnamon

Directions

Combine the pumpkin puree with the sugar, nutmeg, and cloves. Slowly fold in the evaporated skim milk and 2 tablespoons of the whipped topping. Cover and refrigerate until ready to serve.

When ready to serve, spoon 2 layers of the following ingredients into each parfait glass, each layer to go in this order: 2 tablespoons pumpkin mixture, 1 tablespoon whipped topping, 1 layer berries. Garnish the top of the last layer with cinnamon. Chill for 1 hour. Serve.

Nutritional Information Per Serving (1 parfait): Calories: 108, Fat: 2 g, Cholesterol: 1 mg, Sodium: 44 mg, Carbohydrate: 20 g, Protein: 4 g, Diabetic Exchanges: 1-1/2 Other Carbohydrate

POTATO CHEESE CASSEROLE

Yield: 4 or 5 servings

Source: "The Best Diabetes Cookbook" by Katherine Younker

Info: http://diabeticgourmet.com/book_archive/details/25.shtml

Ingredients

4 medium potatoes, peeled and thinly sliced

1-1/2 teaspoon margarine

1 cup chopped onions

1 teaspoon crushed garlic

2 tablespoons all-purpose flour

1-3/4 cups 2% warm milk

3 tablespoons chopped fresh dill (or 1 tsp. dried dillweed)

Salt and pepper, to taste

1/2 cup shredded Cheddar cheese

Directions

Preheat oven to 375 degrees F.

In saucepan of boiling water, cook potatoes just until fork-tender, approximately 10 minutes; drain. Arrange in baking dish just large enough to lay in single layer of overlapping slices.

In medium nonstick saucepan, melt margarine; saute onions and garlic for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Slowly stir in milk, simmer until thickened, stirring constantly, 3 to 4 minutes. Add dill; season with salt and pepper to taste.

Pour sauce over potatoes; sprinkle with cheese. Cover and bake for approximately 1 hour or until potatoes are tender.

Nutritional Information Per Serving (1/4 of recipe): Calories: 252, Carbohydrate: 27 g, Fiber: 2 g, Protein: 12 g, Fat: 11 g, Sodium: 263 mg, Cholesterol: 32 mg, Diabetic Exchanges; 1-1/2 Starch, 1 Medium Fat Meat, 1 Fat

CHICKEN MARSALA

Servings: 4

Find this recipe at: http://diabeticgourmet.com/recipes/html/98.shtml

Ingredients

1/4 cup flour

Dash white pepper

Dash oregano

Dash basil

1-1/4 pound boneless chicken breasts

1 tablespoon safflower oil

1 tablespoon butter or margarine

1/2 pound mushrooms, sliced

1 cup marsala wine or dry sherry

Directions

Mix the flour, white pepper, oregano, and basil together on a plate.

Wash and dry the chicken breasts and coat each with the flour mixture. Reserve any leftover flour.

Heat the oil and butter in a frying pan. Add the chicken breasts and saute gently until brown and tender on both sides, about 15 minutes. Remove the breasts to a dish.

Add the mushrooms and 1/4 cup of the wine; cook for about 5 minutes over low heat. Scrape the bottom of pan to loosen any flour. Stir in any reserved flour and the remaining wine.

Simmer until the mixture thickens, stirring constantly. Slip the cooked breasts into the sauce. Cook gently for about 5 minutes or more.

Nutritional Information Per Serving: Calories: 333; Protein: 21 g; Fat: 9.1 g; Sodium: 106 mg; Carbohydrates: 9.1 g; Exchanges: 3/4 Bread/Starch, 3 Low-Fat Meat

FRUIT PILAF

Yield: Makes 8 servings

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Info: http://diabeticgourmet.com/book_archive/details/22.shtml

Ingredients

2/3 cup brown rice

1/3 cup wild rice

1/2 cup sliced green onions and tops

1/4 cup thinly sliced celery

1-2 tablespoons margarine

2-1/2 cups reduced-sodium vegetable broth

1/2 teaspoon dried sage or marjoram leaves

1/4 teaspoon dried thyme leaves

1 large tart, or sweet, apple, peeled, cored, cubed

1/3 cup chopped dried apricots

1/3 cup chopped dried pears

4-6 tablespoons pecan or walnut halves, toasted

Salt and pepper, to taste

Directions

Saute brown and wild rice, green onions, and celery in margarine in large saucepan until onions are tender, about 5 minutes. Add broth and herbs and heat to boiling; reduce heat and simmer, covered, 45 minutes.

Stir apple, apricots, and pears into rice mixture; simmer, covered, until rice is tender and stock absorbed, about 10 minutes. Stir in pecans; season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 177, Fat: 4.6 g, Cholesterol: 0 mg, Sodium: 40 mg, Protein: 3.2 g, Carbohydrate: 30.5 g, Diabetic Exchanges: 1/2 Fruit, 1-1/2 Bread, 1 Fat

BUTTERSCOTCH OATMEAL COOKIES

Yield: about 4 dozen cookies

Serving size: 1 cookie

View recipe and photo here: http://diabeticgourmet.com/recipes/html/1082.shtml

Ingredients

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11-ounce package)

Nestle Toll House Butter-scotch Flavored Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 130; Protein: 1 g; Fat: 7 g; Sodium: 90 mg; Cholesterol: 20 mg Carbohydrates: 16 g

ROASTED POTATOES, CHICKEN, AND CHEESE

Yield: 4 serving 
Serving size: 1-3/4 cups

Source: Express Lane Diabetic Cooking

Author: Robyn Webb

Find this recipe at: http://diabeticgourmet.com/recipes/html/455.shtml

Ingredients

Nonstick cooking spray

4 large red potatoes, scrubbed and quartered

Black pepper to taste

2 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon Italian seasoning

1/4 cup fat-free Parmesan cheese, shredded

2 cups smoked deli chicken, diced (or use regular cooked chicken to reduced sodium)

1/4 cup balsamic vinegar

1/4 cup water

Directions

Preheat oven to 350 degrees F. Spray a glass baking dish with nonstick spray.

Combine ingredients in a large bowl. Pour into the glass baking dish and cover with foil. Bake for 45 minutes. Uncover and bake for 10-15 minutes more, until potatoes are tender.

Nutritional Information Per Serving: Calories: 267; Protein: 20 g; Fat: 8 g; Sodium: 965 mg; Cholesterol: 33 mg; Carbohydrates: 29 g; Exchanges: 2 Starch, 2 Lean Meat