Friday Recipes

It's Friday, and the last weekend of 2017. Here are six yummy recipes to help you through the weekend and into the next year, including Mini Meatball Appetizers with Apricot Dip and Chocolate Swirl Cheesecake. Enjoy!

CHOCOLATE PEANUT BUTTER COOKIES

This recipe begins, “You're just 5 ingredients and 20 minutes away from a decadent chocolate dessert.”

Makes 4 dozen cookies.

This is from Diabetic Connect, and can be viewe online here.

Ingredients

1 Pkg. devil's food cake mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips

Directions

Heat oven to 350 degrees. Grease cookie sheets.

In a large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in chips.

Drop by rounded teaspoons 2 inches apart, on cookie sheets.

Bake at 350 degrees for 10 - 15 minutes or until set. Cool 1 minute; remove, place on cooling rack and cool completely.

Nutritional Facts: Servings: 1; Calories: 100; Protein: 3 g; Carbohydrate: 10 g; Dietary Fiber: 1 g; Fat: 5 g; Polyunsaturated Fat: 1 g; Saturated Fat: 2 g; Cholesterol: 9 mg; Sodium: 110 mg

PARMESAN GREEN BEANS

This recipes begins, “A side dish so tasty, children won’t even know it’s good for them.”

Recipe Yield: Yield: 4 servings

Serving Size: 1 cup green bean mix

Source: Deliciously Healthy Family Meals

View online with photo: https://diabeticgourmet.com/diabetic-recipes/parmesan-green-beans

Print version: https://diabeticgourmet.com/diabetic-recipes/parmesan-green-beans/print/

Ingredients

1 Tbsp olive oil

1 tsp garlic, minced (about 1 clove) (or 1/4 tsp garlic powder)

1 small onion, thinly sliced (about 1/2 cup)

1 bag (16 oz) frozen green beans

1 cup low-sodium chicken broth

1/4 cup grated parmesan cheese

1/4 tsp ground black pepper

Directions

Combine olive oil and garlic in a large saucepan. Cook until garlic is soft, but not browned (about 30 seconds).

Add onion, and continue to cook for about 5 minutes over medium heat until soft.

Add green beans and chicken broth. Bring to a boil and simmer for 2 minutes, until the beans are heated through.

Sprinkle with parmesan cheese and pepper, and serve.

Nutritional Information Per Serving:Calories: 95; Fat: 5 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 117 mg; Cholesterol: 4 mg; Protein: 5 g; Carbohydrates: 9 g

CHOCOLATE SWIRL CHEESECAKE

Recipe Yield: Yield: 16 servings

This recipe begins, “New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.”

View online: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake

Print version: https://diabeticgourmet.com/diabetic-recipes/chocolate-swirl-cheesecake/print/

Ingredients

Crust Ingredients:

1-1/4 cups vanilla wafer crumbs

4 tablespoons stick butter or margarine, melted

2 tablespoons Equal Spoonful or Granulated*

Cheesecake Ingredients:

3 packages (8 ounces each) reduced-fat cream cheese, softened

3/4 cup Equal Spoonful or Granulated**

2 eggs

2 egg whites

2 tablespoons cornstarch

1 cup reduced fat sour cream

1 teaspoon vanilla

1 ounce unsweetened chocolate, melted, slightly cooled

1 tablespoon fat-free milk

Chocolate curls (optional)

* May substitute 3 packets Equal sweetener

* May substitute 3 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Directions

For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.

For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.

Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.

Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 164; Fat: 11 g; Sodium: 235 mg; Cholesterol: 57 mg; Protein: 7 g; Carbohydrates: 8 g

Diabetic Exchanges: 1 milk, 2 fat

TURKEY MEATLOAF

Recipe Yield: Makes 5 servings

Source: AICR

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/turkey-meatloaf.

Ingredients

1/2 lb.ground turkey breast

1/2 lb. ground turkey

1/3 cup ketchup

1 cup unseasoned whole-wheat breadcrumbs

3/4 cup finely chopped onion

1 tsp. dried basil

2 tsp. dried oregano

2 garlic cloves, minced

1 large egg

1/2 cup shredded carrots

1/4 cup chopped fresh parsley

1/4 cup green bell pepper, minced

1/4 cup red bell pepper, minced

Salt and freshly ground black pepper, to taste

3 Tbsp. ketchup (optional, to use as a topping)

Directions

Preheat oven to 350 degrees.

Combine all ingredients except 3 tablespoons of ketchup in a large bowl. Transfer mixture to a 9x5-inch non-stick loaf pan. Bake 1 hour, uncovered.

Remove from oven. Spread the 3 tablespoons ketchup on top, if desired. Cover lightly with foil and let meatloaf rest 10 minutes. Cut into slices and serve.

Nutritional Information Per Serving: Calories: 278; Fat: 10 g; Sodium: 420 mg; Protein: 24 g; Carbohydrates: 23 g

Diabetic Exchanges: 1 Bread/Starch, 3 Lean-Meat

TURKEY STROGANOFF

Recipe Yield: 4 Servings

Source: Light and Easy Diabetes Cuisine

Book Title: Light and Easy Diabetes Cuisine

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/turkey-stroganoff.

Ingredients

1 pound ground lean turkey

1 teaspoon vegetable oil

1 small onion, chopped

2 garlic cloves, minced

1/2 pound fresh mushrooms, sliced

2 tablespoons arrowroot

3/4 cup Chicken Broth

3/4 cup white wine

Pinch red (cayenne) pepper

1 teaspoon poppy seeds

1 cup plain low-fat yogurt

Directions

In a large non-stick skillet, brown the turkey, about 10 minutes. Drain, remove from pan and keep warm.

Heat oil in skillet and cook onion and garlic until softened. Add mushrooms and cook until soft. Stir in arrowroot, broth, and wine and bring to a simmer.

Stir until sauce thickens. Add salt, pepper and poppy seeds. Return turkey to skillet and simmer, stirring, about 5 minutes. Remove from heat; stir in yogurt.

Nutritional Information Per Serving: Calories: 320; Fat: 17 g; Sodium: 241 mg; Cholesterol: 65 mg; Protein: 24 g; Carbohydrates: 12 g

Diabetic Exchanges: 3 Meat, 2 Vegetable

MINI MEATBALL APPETIZERS WITH APRICOT DIP

Recipe Yield: Yield: 36 mini meatballs, 1 per serving

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/mini-meatball-appetizers-with-apricot-dip

Ingredients

1 pound Ground Beef (96% lean)

1/4 cup seasoned dry bread crumbs

2 egg whites or 1 egg, beaten

2 tablespoons water

1/4 teaspoon salt

1/8 teaspoon pepper

Dip:

3/4 cup apricot preserves

3/4 cup barbecue sauce

2 tablespoons Dijon-style mustard

Directions

Heat oven to 400F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 15 to 17 minutes.

Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.

Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).

To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.

Nutritional Information Per Serving: Calories: 45; Fat: 1 g; Fiber: 0.1 g; Sodium: 126 mg; Cholesterol: 7 mg; Protein: 3 g; Carbohydrates: 7 g