Monday Recipes

Did you know that there is a connection with low levels of vitamin D and “diabetes control in children and adolescents with type 1 diabetes”? I didn't, until I read an article in a recent issue of The Diabetic News e-newsletter. The article, titled “Vitamin D Deficiency Found in Kids with Type 1 Diabetes,” is an important read for anyone dealing with type 1 diabetes. To read the article in its entirety, go to http://thediabeticnews.com/vitamin-d-deficiency-found-in-kids-with-type-1-diabetes/.

And now, on to today's six diabetic recipes. Enjoy!

ALMOND APRICOT MUFFINS

These fluffy muffins are easy to make and a treat to eat. Apricot preserves and almond extract make them truly unforgettable.

Yield: 6 servings

http://diabeticgourmet.com/recipes/html/1191.shtml

Ingredients

1 serving Crisco Original No-Stick Cooking Spray

1 cup Pillsbury Best All Purpose Flour

1/4 cup Splenda No Calorie Sweetener, Granulated

2 teaspoons baking powder

1/4 teaspoon salt

1 large egg

2 tablespoons Crisco Pure Canola Oil

2 tablespoons skim milk

1/2 cup Smucker's Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins

1/4 teaspoon almond extract

Directions

Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick cooking spray.

Combine flour, Splenda Granulated Sweetener, baking powder and salt in medium mixing bowl.

Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.

Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 50; Protein: 3 g; Fat: 6 g; Sodium: 190 mg; Cholesterol: 35 mg; Saturated Fat: 0.5 g; Dietary Fiber: 0 g; Sugars: 1 g; Carbohydrates: 24 g

CHEESY CAULIFLOWER SOUP

Prep Time: 15 Minutes - Cost: $

Servings: 4 - Difficulty Level: 2 - Source: Family Circle's "All-time Favorite Recipes"

Find this recipe at: http://diabeticgourmet.com/recipes/html/82.shtml

Ingredients

1 tablespoon olive oil

1 cup chopped green onion

4 cups chicken broth

2 packages (8 ounces each) fresh cauliflowerets

1/4 cup all-purpose flour

1-1/2 cups shredded pepper-Jack cheese (6 ounces)

1/4 cup roasted red peppers

1/2 teaspoon salt (optional)

1/4 teaspoon hot-pepper sauce

Directions

Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.

Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.

Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.

Nutritional Information Per Serving: Calories: 294; Protein: 15 g; Fat: 15 g; Carbohydrates: 14 g; Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat

ROASTED BEET AND CARROT SALAD

Yield: 4 servings

Serving size: 1-1/2 cups (375 mL)

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

Photo & Print Version: href=http://diabeticgourmet.com/recipes/html/1208.shtml

Ingredients

Salad:

2 medium beets (about 8 oz/225 g total), peeled, cut into 8 wedges each

1 medium carrot (about 3 oz/85 g), peeled, cut in half lengthwise, and cut into 2-inch pieces

1 medium parsnip (about 3 oz/85 g), peeled, quartered lengthwise, and cut into 2-inch pieces

1 tsp canola oil 5

4 cups (about 4 oz/ 115 g) packed spring greens

1/2 cup thinly sliced red onion

1/4 cup golden raisins (optional)

1/4 cup (1 oz/ 28 g) pecan pieces, toasted

Vinaigrette:

3 Tbsp balsamic vinegar

1 Tbsp plus 2 tsp (10 mL) canola oil

1/8 tsp dried red pepper flakes

1 medium clove garlic, minced

1/4 tsp salt

1/4 tsp coarsely ground black pepper

Directions

Preheat oven to 425 F.

Coat a foil-lined baking sheet with cooking spray. Place beets, carrots, and parsnips on baking sheet. Drizzle evenly with 1 tsp canola oil and toss gently, yet thoroughly, to coat lightly. Arrange vegetables in a single layer and bake 10 minutes; stir and bake an additional 7 minutes or until beets are just tender when pierced with a fork. Remove from heat and let stand to cool slightly, about 10 minutes.

Combine vinaigrette ingredients in a small jar, secure lid, and shake well to blend thoroughly.

Arrange equal amounts of salad greens on four salad plates. In the following order, top with equal amounts of onion, roasted vegetables, raisins, and pecans. Spoon vinaigrette evenly over all. Serve immediately for peak flavors.

Nutritional Information Per Serving: Calories: 165; Protein: 2 g; Fat: 12 g; Sodium: 185 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Carbohydrates: 14 g

BANANA RAISIN BREAD

A full flavored quick bread made with ripe bananas and raisins. Cereal adds extra crunch and beneficial nutrients.

Yield: 14 servings

View with photo: 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

LEMON MERINGUE PIE

Serves: 8

View with photo: http://diabeticgourmet.com/recipes/html/926.shtml

Ingredients

For Pie Filling:

Pastry for single-crust 9-inch pie

2-1/4 cups water

1/2 cup fresh lemon juice or frozen lemon juice concentrate*

1/2 cup cornstarch

2 eggs

2 egg whites

1-1/2 teaspoons grated lemon peel

1-1/2 cups Equal Spoonful or Granulated**

2 tablespoons stick butter or margarine

1 to 2 drops yellow food coloring (optional)

For Meringue:

3 egg whites

1/4 teaspoon cream tartar

2/3 cup Equal Spoonful or Granulated***

* Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate

** May substitute 36 packets Equal sweetener

Directions

For Pie Filling, 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 bottom and side of pastry with fork.

Bake in preheated 425F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.

Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal. Stir about half of hot cornstarch mixture into egg mixture.

Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.

For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup Equal, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Bake pie in 425F oven about 5 minutes or until meringue is lightly browned.

Cool completely on wire rack. Cut pie into wedges.

Nutritional Information Per Serving: Calories: 178; Protein: 5 g; Fat: 9 g; Sodium: 133 mg; Cholesterol: 65 mg; Carbohydrates: 20 g; Exchanges: 1 starch, 2 fat

TOMATO-ROSEMARY CHICKEN

Servings: 12

Source: Family Circle: All-time Favorite Recipes

View online: http://diabeticgourmet.com/recipes/html/12.shtml

Ingredients

12 Boneless, skinless chicken breast halves (4 pounds total)

1/2 tsp salt

1/4 tsp black pepper

1/4 cup all-purpose flour

2 tbsp vegetable oil (or olive oil)

2 tbsp butter (or margarine)

5 cloves garlic, chopped

1/4 pound proscuitto, chopped

1/3 cup dry white wine

1 tbsp chopped fresh rosemary or 1 tsp dried, crumbled

12 plum tomatoes, diced

1/2 cup chicken broth

Directions

Season both sides of chicken breast halves with salt and pepper. Place flour on a sheet of waxed paper. Turn chicken in flour to coat both sides; shake off any excess and place chicken on another piece of waxed paper.

Heat oven to 375F.

Heat 1 tbsp oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. Add 6 chicken breast halves and saute until lightly browned, about 3 minutes per side.

Place chicken in a 15x10x1-ich jelly-roll pan in a single layer, filling half of pan. Repeat with remaining oil, butter, and chicken.

Bake chicken in heated 375F oven for 20 minutes or until internal temperature registers 170F on an instant-read thermometer.

Meanwhile, add garlic and proscuitto to skillet; cook over medium heat, stirring constantly, 3 minutes. Add wine and rosemary; cook 2 minutes, stirring up any browned bits from bottom of skillet.

Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.

Place chicken on a serving platter; pour sauce over top. Serve immediately.

Nutritional Information Per Serving: Calories: 257; Protein: 34 g; Fat: 11 g; Sodium: 377 mg; Cholesterol: 89 mg; Carbohydrates: 5 g; Exchanges: 4 Low-Fat Meat; 1 Vegetable