Saturday Recipes

Yes, another Saturday Post. Here are six recipes to help you through the rest of the weekend, including Dutch Apple Cake and Chicken Soup with Lime and Cilantro. Enjoy!

NUTTY BANANA BREAD

Serving Size: 1 (3/4 inch) slice

Serves: 12

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Ingredients

2 eggs, lightly beaten

1/3 cup buttermilk

1/2 cup applesauce

1-1/4 cups mashed bananas

1 cup Splenda No Calorie Sweetener, Granulated

1 3/4 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F.

Spray one 9x5 inch loaf pan with non-stick spray coating.

In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.

Bake 1 hour, or until a cake tester inserted in the center comes out clean.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g

EGG SALAD WITH WHITE BEANS

Makes 4 servings

2-1/2 cups egg salad mixture.

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Ingredients

4 hard-cooked eggs

1 cup canned small white beans, rinsed and drained

3 Tbsp. chopped Kalamata olives

2 Tbsp. minced chives

1 tsp. Dijon-style mustard

3 dashes hot pepper sauce, or to taste

1/2 tsp. ground black pepper

8 Boston lettuce leaves

8 slices seedless cucumber, cut diagonally

1 large tomato, cut in 8 wedges

1 Tbsp. fresh lemon juice

1/4 tsp. salt

2 tsp. extra-virgin olive oil

Directions

In a mixing bowl, coarsely chop the eggs. Add the beans.

Spread the olives on a paper towel and blot well, then add them to the salad. Add the chives, mustard, hot sauce and 1/2 teaspoon ground pepper. Using a fork, mix until salad is well combined.

Arrange 2 lettuce leaves on each of 4 salad plates. Mound one-fourth of the egg salad in the center of each plate.

Place the cucumber and tomatoes in a mixing bowl. In a small bowl, whisk the lemon juice with 1/4 teaspoon salt until the salt dissolves, then whisk in the oil. Add pepper to taste. Pour the dressing over the vegetables and toss to coat. Arrange 2 cucumber slices and 2 tomato wedges on each plate around the salad. Serve immediately.

Nutritional Information Per Serving: Calories: 167; Protein: 10 g; Fat: 7 g; Sodium: 266 mg; Saturated Fat: 2 g; Dietary Fiber: 3 g; Carbohydrates: 14 g

DUTCH APPLE CAKE

Prep Time: 20 Minutes - Cost: $

Servings: 12 - Difficulty Level: 2

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/160.shtml

Ingredients

1/4 cup fruit sweetener**

1/4 cup apple butter or unsweetened apple sauce

1 egg

2/3 cup flour

1/2 tsp baking powder

1/4 tsp salt

1 cup diced apples

1/2 cup chopped nuts

**To make this fruit sweetener, mix together 1/8 cup frozen apple juice concentrate (thawed) and 1/8 cup granulated fructose.

Directions

Combine fruit sweetener and apple butter. Beat in egg.

Combine flour, baking powder, and salt. Blend into creamed mixture.

Fold in apples and nuts.

Pour into 8" x 8" pan which has been sprayed with non-stiock coating. Bake for 15-20 minutes at 325°.

Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 7 g; Sodium: 60 mg; Cholesterol: 23 mg; Carbohydrates: 15 g; Exchanges: 1 Fruit; 1 Fat

DILLED PEAS AND POTATOES VINAIGRETTE

Yield: 8 servings

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Ingredients

1/2 cup olive oil

1/4 cup plus 2 tablespoons wine vinegar

2 tablespoons minced fresh dill

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 16-oz. package frozen pea pods

1/4 cup minced green onion

8 small red potatoes, cooked and sliced

Directions

Combine first five ingredients in a jar with tight-fitting lid; shake to blend well.

Blanch peas in boiling water for 2 minutes; drain well.

Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally.

Arrange salad on serving platter or serving platter or in salad bowl. Serve at room temperature.

Nutritional Information Per Serving: Calories: 210; Protein: 3 g; Fat: 14 g; Sodium: 270 mg; Cholesterol: 0 mg; Saturated Fat: 2 g; Dietary Fiber: 4 g; Carbohydrates: 18 g

CHICKEN SOUP WITH LIME AND CILANTRO

Yield: 5 cups

Serving size: 1 cup

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Source: The New Family Cookbook for People with Diabetes

Ingredients

1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth

1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)

3 tablespoons fresh lime juice

1/4 cup coarsely cilantro leaves

Directions

Bring the broth to a simmer in a large saucepan.

Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.

Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.

Ladle into soup bowls; sprinkle with cilantro.

Nutritional Information Per Serving: Calories: 102; Protein: 18 g; Fat: 4 g; Sodium: 126 mg; Cholesterol: 41 mg; Dietary Fiber: 0 g; Sugars: 1 g; Carbohydrates: 2 g; Exchanges: 2 Lean Meat

NO BAKE CHERRY CUSTARD CAKEServings: 12

Source: Cinnamon Hearts

Find this recipe at: http://diabeticgourmet.com/recipes/html/197.shtml

Ingredients

1 prepared Angel Food cake (10 inches)

1 package (1.4 oz) sugar-free instant vanilla pudding mix

1-1/2 cups milk (2%)

1 cup light sour cream

1 can (21oz) light cherry pie filling

Directions

Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish.

In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake.

Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.

Nutritional Information Per Serving: Calories: 184; Fat: 3 g; Sodium: 319 mg; Cholesterol: 9 mg; Carbohydrates: 36 g; Exchanges: 1 Fruit; 1-1/2 Bread/Starch; 1/2 Fat