Tuesday Recipes

Six recipes to try out today. Enjoy!

Note: In case you missed it yesterday, this will be a shortened week, since Christmas falls on Friday. Next week, I'll post a full week's worth of recipes, including on New Year's Day.

PEANUT BUTTER BARS

Yield: 36 pieces

Source: "The Diabetic Dessert Cookbook" by Coleen Howard

Info: http://diabeticgourmet.com/book_archive/details/2.shtml

Ingredients

1/4 cup margarine

1/2 teaspoon sugar substitute

2 eggs

Rind of 1/2 lemon, grated

2 cups sifted all-purpose flour

1-1/2 teaspoons cinnamon

1 8-ounce can salted peanuts

Directions

Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well. Add flour and cinnamon. Mix well. Add peanuts and stir.

Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly. Cover with waxed paper and allow to dry overnight.

Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.

Nutritional Information Per Serving (per piece): Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg, Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat

LIGHT SOUR CREAM CHICKEN ENCHILADAS

Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast

Find this recipe at: http://diabeticgourmet.com/recipes/html/113.shtml

Ingredients

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 Cup (4oz) shredded reduced-fat Cheddar cheese

1-1/2 Cups chopped cooked chicken

1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g; Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

CRUSTLESS SWEET POTATO PIE

This recipe, which comes from Diabetic Connect, starts off, “Recipe makes two pies, eight slices each. A nice Christmas alternative to yet another pumpkin pie!”

To view this online, click here.

Ingredients

2 cups sweet potatoes, cooked and mashed (about 3 average sweet potatoes)

1 cup sugar (or substitute would lower calories even more

1 cup evaporated milk

3 eggs

2 1/2 tablespoons butter

1 teaspoon vanilla

1 teaspoon cinnamon

dash of nutmeg

1/4 teaspoon ground cloves

2 tablespoons flour

1 teaspoons salt

Directions

Preheat oven to 350 degrees F.

Mash the sweet potatoes. You may leave some chunks in there for texture/effect.

Combine all ingredients in mixing bowl; mix well.

Pour into pie shells or greased pie tins if not using shells.

Bake at 350 degrees for 25 to 30 minutes.

Allow to cool.

CINNAMON RAISIN BREAD PUDDING

This recipe begins, “Comfort food made easy. Day-old cinnamon raisin bread is put to good use as the base of this satisfying dessert that has 34% less calories than the traditional recipe.”

Yield: 6 servings

View online: http://diabeticgourmet.com/recipes/html/875.shtml

Ingredients

2 cups fat-free milk

2/3 cups Equal Spoonful*

4 tablespoons stick butter or margarine, melted

1 egg

2 egg whites

1 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups 3/4-inch cubed day-old cinnamon raisin bread

* May substitute 16 packets Equal sweetener

Directions

Combine milk, Equal, melted butter, egg, egg whites, cinnamon and salt in large bowl. Stir in bread crumbs.

Spoon mixture into ungreased 1-1/2 quart rectangular casserole.

Bake in preheated 350F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean.

Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 232; Protein: 10 g; Fat: 10 g; Sodium: 405 mg; Cholesterol: 37 mg; Carbohydrates: 26 g; Exchanges: 1/2 milk, 1-1/2 starch, 2 fat

APPLE AND SQUASH BAKE

This one begins, “This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.” Or for any holiday dinner.

Yield: 8 servings

Serving Size: 3/4 cup squash and apple bake

View recipe with photo here: http://diabeticgourmet.com/recipes/html/1121.shtml

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

COLD BUTTERNUT SQUASH SOUP

Makes: 7 cups (7 Servings)

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

1 tablespoon margarine

1-1/2 cups chopped onion

1-3/4 pounds butternut or acorn squash, peeled, seeded, and cut into 1-inch pieces

2 cups Homemade Chicken broth, or canned reduced-sodium chicken broth

1/4 teaspoon freshly grated nutmeg

1-3/4 cups low-fat (1%) buttermilk

Pinch of freshly grated nutmeg

Directions

Melt the margarine in a large saucepan over medium heat. Saute the onion until soft, about 5 minutes.

Add the squash, broth, and 1 cup water. Cover and simmer until the squash is very tender, about 25 minutes.

Transfer in batches to a food processor or blender and puree until smooth. Stir in the nutmeg. Chill until cold.

Just before serving, stir in the buttermilk; garnish with freshly grated nutmeg.

Nutritional Information Per Serving (1 cup): Calories: 90, Fat: 3 g, Cholesterol: 2 mg, Sodium: 113 mg, Carbohydrate: 15 g, Dietary Fiber: 3 g, Protein: 4 g, Diabetic Exchanges: 1 Starch, 1/2 Fat