Thursday Recipes

Here are today's six diabetic recipes. Enjoy!

APPLESAUCE BROWNIES

Servings: 16

View Online: http://diabeticgourmet.com/recipes/html/169.shtml

Ingredients

1/3 cup vegetable oil

1/2 cup unsweetened applesauce

1/2 cup unsweetened cocoa powder

1/2 cup sugar

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 large eggs

1 tsp vanilla extract

1/4 cup chopped nuts

Directions

Preheat oven to 375 F.

Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.

Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).

Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.

Nutritional Information Per Serving: Calories: 165; Protein: 3 g; Fat: 7 g; Sodium: 84 mg; Carbohydrates: 27 g; Exchanges: 1 Starch; 1 Fat; 1 Fruit

EASY HOMEMADE MEATLOAF

Servings: 6

To view this recipe online, click here.

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well. Form into a loaf. Place in foil-lined 5x9 pan. Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258 ; Protein: 7 g ; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

BROCCOLLI FRITTATA

Yield: 4 Servings

View Online: http://diabeticgourmet.com/recipes/html/692.shtml

Ingredients

1/2 cup non-fat cottage cheese

1/2 tsp dried dill

2 cup fat-free egg substitute

2 cups frozen chopped broccoli

1 tsp olive oil

2 tsp margarine

1 large onion, diced

Directions

Mix cottage cheese and egg substitute together; set aside.

In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.

Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.

Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.

As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.

Invert onto a serving plate and cut into wedges.

Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat

FROZEN CINNAMON-COFFEE MINI CHEESECAKES

Servings Per Recipe: 12

Serving Size: 1 mini cheesecake

View Online: http://diabeticgourmet.com/recipes/html/1094.shtml

Ingredients

12 Nabisco Ginger Snaps

2 tablespoons Decaffeinated Instant Coffee

1 tablespoon water

1/2 cup Splenda No Calorie Sweetener, Granulated

1 (8 ounce) container Philadelphia Light Cream Cheese Spread

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

1 1/2 cups Cool Whip Lite Whipped Topping

1 cup fresh raspberries

Directions

Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.

Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.

Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.

Remove from freezer about 10 minutes before serving to soften slightly.

Nutritional Information Per Serving: Calories: 100; Calories from Fat: 40; Protein: 2 g; Fat: 4.5 g; Sodium: 130 mg; Cholesterol: 10 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Sugars: 5 g; Carbohydrates: 11 g

CHICKEN AND EGGPLANT PARMESAN

Yield: 4 servings

View Online: http://diabeticgourmet.com/recipes/html/565.shtml

Source: The Best Diabetes Cookbook

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

Ingredients

4 crosswise slices of eggplant, skin on, approximately 1/2 inch thick

1 whole egg

1 egg white

1 tablespoon water or milk

2/3 cup seasoned bread crumbs

3 tablespoons chopped fresh parsley

1 tablespoon grated Parmesan cheese

1 pound skinless, boneless chicken breasts (about 4)

2 teaspoons vegetable oil

1 teaspoon minced garlic

1/2 cup tomato pasta sauce

1/2 cup grated mozzarella cheese

Directions

Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.

In a small bowl, whisk together whole egg, egg white and water. On plate stir together bread crumbs, parsley and Parmesan. Dip eggplant slices in egg wash, then coat with bread-crumb mixture. Place on prepared pan and bake for 20 minutes, or until tender, turning once.

Meanwhile, pound chicken breasts between slices of waxed paper to 1/4-inch thickness. Dip chicken in remaining egg wash, then coat with remaining bread-crumb mixture. heat oil and garlic in nonstick skillet sprayed with vegetable spray and cook for 4 minutes, or until golden brown, turning once.

Spread 1 tablespoon of tomato sauce on each eggplant slice. Place one chicken breast on top of each eggplant slice. Spread another 1 tablespoon of tomato sauce on top of each chicken piece. Sprinkle with cheese and bake for 5 minutes or until cheese melts.

Nutritional Information (Per Serving): Calories: 325; Protein: 35 g; Sodium: 924 mg; Cholesterol: 127 mg; Fat: 11 g; Dietary Fiber: 0 g; Carbohydrates: 19 g; Exchanges: 1 Starch, 1 Vegetable, 4 Lean Meat

CHICKEN CACCIATORE OVER CRISP BARLEY CRUST

Yield: 6 servings

Source: America's Everyday Diabetes Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/592.shtml

Ingredients

Crust:

3 cups chicken stock

3/4 cup pearl barley

3 tablespoons low-fat milk

2 large egg whites

1 tablespoon grated low-fat Parmesan cheese

1/2 teaspoon dried basil

Topping:

1 cup chopped onions

1 clove garlic, minced

1 cup chopped mushrooms

1 cup chopped green bell peppers

1 can (19 ounces) tomatoes, crushed

1/2 cup chicken stock

2 tablespoons tomato paste

1 bay leaf

2 teaspoons packed brown sugar

1/2 teaspoon chili powder

1 teaspoon dried Italian seasoning

4 ounces boneless skinless chicken breast, cut into 1/2- inch cubes

2 tablespoons grated low-fat Parmesan cheese

Directions

Preheat oven to 400 degrees F. Spray a 9-inch springform pan with vegetable spray.

Crust: In a nonstick saucepan over high heat, bring stock to a boil. Add barley; reduce heat to medium-low. Cook, covered, for 45 to 50 minutes or until grain is tender and liquid absorbed; cool for 10 minutes. Add milk, egg whites, Parmesan cheese and basil. Press mixture into bottom of prepared springform pan. Bake in preheated oven for 25 minutes or until golden at edges and firm on top; remove from oven.

Topping: In a nonstick saucepan sprayed with vegetable spray; cook onions and garlic over medium-high heat for 3 minutes or until softened and lightly browned. Add mushrooms and green peppers; cook for 3 minutes or until softened. Add crushed tomatoes, stock, tomato paste, bay leaf, brown sugar, chili powder and Italian seasoning. Bring to a boil; reduce heat to medium.

Cook, uncovered, for 20 minutes, stirring occasionally. Add chicken; cook for 3 minutes or until cooked through. Spread mixture over baked crust. Sprinkle with Parmesan cheese. Bake in preheated oven for 10 minutes.

Nutritional Information Per Serving: Calories: 190; Protein: 12 g; Fat: 1 g; Sodium: 278 mg; Cholesterol: 15 mg; Dietary Fiber: 5 g; Carbohydrates: 35 g; Exchanges: 1 Starch, 3 Vegetables, 1/2 Very Lean Meat