Tuesday Recipes

Enjoy!

CLASSIC CARROT CAKE

This recipe begins, “A great classic dessert and it has less carbs.” My take on this? Yum!

Yield: 10 servings

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Ingredients

7/8 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 large egg whites

1/4 cup eggbeaters

3/8 cup Splenda No Calorie Sweetener, Granulated

3 tablespoons reduced fat margarine

1/2 cup honey

1 teaspoon vanilla extract

3 tablespoons unsweetened applesauce

3 tablespoons canola oil

2 1/4 cups finely shredded carrot

1/3 cup walnuts

butter flavored cooking spray

Directions

Preheat oven to 350 degrees F.

In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.

In small bowl whisk together egg whites and eggbeaters. Set aside.

In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.

Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Nutritional Information Per Serving: Calories: 190; Calories from Fat: 80; Protein: 4 g; Fat: 9 g; Sodium: 270 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 16 g; Carbohydrates: 26 g

GAME DAY CHILE WRAPS

Yield: 4 servings

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Ingredients

12 ounces boneless center cut pork loin chops, 3/4-inch thick, lean

1 tablespoon olive oil

Salt and black pepper

4 8-inch tortillas, 98% fat free

1/4 avocado, pitted, peeled, thinly sliced

1/3 cup red onion, thinly sliced

1 4-oz can diced green chiles

4 cups mixed salad greens, (about 2 oz)

Directions

In medium skillet over medium-high heat, warm oil.

Sprinkle pork chops with salt and pepper and cook until browned and internal temp. reaches 155F, about 3 mins. per side. Place chops on a plate and let rest 5 mins.

Cut chops into 1/4-in. slices.

Microwave tortillas on high until slightly warm and softened, about 30 sec. Place tortillas on workspace and top with pork, avocado, onion, chiles and salad greens stopping 2 inches short of one edge.

Working one tortilla at a time, fold one side of tortilla up and over fillings. Tuck fillings in tightly, then fold in the 2-in. edge. Continue rolling tortilla toward the other side, securing with toothpick if necessary. Repeat with remaining tortillas and serve.

Nutritional Information Per Serving: Calories: 290; Protein: 23 g; Fat: 10 g; Sodium: 310 mg; Cholesterol: 60 mg; Saturated Fat: 1 g; Dietary Fiber: 4 g; Carbohydrates: 26 g

LEMON-GLAZED BABY CARROTS

Yield: 4 servings

Source: America's Everyday Diabetes Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/950.shtml

Ingredients

1 pound peeled baby carrots

1/4 cup chicken stock, or vegetable stock

1 tablespoons margarine or butter

1 tablespoon brown sugar

1 tablespoon lemon juice

1/2 teaspoon grated lemon rind

1/4 teaspoon salt

Pepper to taste

1 tablespoon finely chopped fresh parsley or chives

Directions

In a medium saucepan, cook carrots in boiling salted water for 5 to 7 minutes (start timing when water returns to a boil) or until just tender-crisp; drain and return to saucepan.

Add stock, butter, brown sugar, lemon juice and rind, salt and pepper. Cook, stirring often, 3 to 5 minutes or until liquid has evaporated and carrots are nicely glazed.

Sprinkle with parsley or chives and serve.

Nutritional Information Per Serving: Calories: 91; Protein: 2 g; Fat: 3 g; Sodium: 251 mg; Cholesterol: 8 mg; Dietary Fiber: 3 g; Carbohydrates: 15 g; Exchanges: 2 Vegetables, 1/2 Fat

GLAZED HAM WITH DRIED CHERRY CARAMELIZED ONIONS

Serves 10.

Source: NPB

Find this recipe at: http://diabeticgourmet.com/recipes/html/971.shtml

Ingredients

3 pound fully-cooked boneless smoked ham

2 tablespoons honey

1 tablespoon stone-ground mustard

1 teaspoon cider vinegar

5 medium onions, halved lengthwise and thinly sliced (about 5 cups)

3 tablespoons butter

1/2 cup dried tart cherries

1/3 cup cider vinegar

2 tablespoons honey

1/2 teaspoon cardamom

1/4 cup almonds, sliced or slivered, and toasted

Directions

Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).

Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.

To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.

Nutritional Information Per Serving: Calories: 277; Protein: 26 g; Fat: 10 g; Sodium: 1337 mg; Cholesterol: 43 mg; Saturated Fat: 4 g; Dietary Fiber: 2 g; Carbohydrates: 20 g

APPLE AND PEACH CHUTNEY TURKEY PATTIE

Yield: 4 servings.

Find this recipe at: http://diabeticgourmet.com/recipes/html/1312.shtml

Ingredients

4 tablespoons canola oil, divided

1/4 cup finely chopped red onion

1 apple, peeled, cored and finely diced

1/4 cup chopped green onion

1 clove garlic, finely diced

1 pound ground turkey

2 teaspoons Dijon mustard

1/3 cup peach chutney

1/2 cup dry bread crumbs

Salt and pepper to taste

Directions

In medium-size fry pan, heat 2 tablespoons canola oil. Saute red onion, apple, green onion and garlic for 3 to 5 minutes, over medium-low heat.

Place ground turkey in large mixing bowl. Add apple mixture, mustard, peach chutney, bread crumbs, salt and pepper. Form into burgers.

In large fry pan, heat remaining 2 tablespoons canola oil. Cook burgers over medium heat until juices run clear, approximately 15 minutes. Cooking time will depend on thickness of burgers. Turn once during cooking time. Serve on whole wheat roll with side of baked chips.

Nutritional Information Per Serving: Calories: 420; Protein: 23 g; Fat: 26 g; Sodium: 370 mg; Cholesterol: 95 mg; Carbohydrates: 25 g

ALMOND CHEESECAKE BARS

This recipe begins, “Light and creamy cheesecake bars topped with toasted almonds.”

Serves: 20

Serving Size: 1 bar

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1229.shtml

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated

1 1/4 cups graham cracker or vanilla wafer crumbs

1/3 cup light butter, melted

1/4 cup toasted sliced almonds, finely ground

Filling:

12 ounces reduced fat cream cheese

1/2 cup Splenda No Calorie Sweetener, Granulated

2 large eggs

1/4 cup reduced fat sour cream

2-1/2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 cup toasted, sliced almonds

Directions

Preheat oven to 350 degrees F.

Spray an 8x8 pan with non-stick cooking spray.

Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.

Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.

Bake in preheated oven for 40 to 47 minutes, or until firm.

Top with toasted almonds.

Nutritional Information Per Serving: Calories: 120; Protein: 4 g; Fat: 8 g; Sodium: 105 mg; Cholesterol: 35 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 8 g