Meatless Monday

It's time for another Meatless Monday. Here are six wonderful vegetarian (and diabetic) recipes to help you through the day, including Orange and Jicama Salad and Zucchini Alla Cece. Enjoy!

PEANUT BUTTER AND CHOCOLATE CHEESECAKE CUPS

This recipe begins, “A chocolate wafer crust forms the base for this peanut butter filled chocolate cheesecake cup.”

Recipe Yield: Yield: 24 servings

Serving size: 1 cheesecake cup

View this at https://diabeticgourmet.com/diabetic-recipes/peanut-butter-and-chocolate-cheesecake-cups

Ingredients

Crust

36 Reduced-Fat Chocolate Wafers

1/4 cup Splenda No Calorie Sweetener, Granulated

5 tablespoons light butter, melted

Peanut Butter Center

1/2 cup Splenda No Calorie Sweetener, Granulated

3 tablespoons reduced fat peanut butter

3 tablespoons reduced fat cream cheese

Chocolate Filling

4 ounces unsweetened chocolate

8 ounces reduced fat cream cheese

1 3/4 cups Splenda No Calorie Sweetener, Granulated

1/2 cup skim milk

1/2 cup egg substitute

1 teaspoon vanilla

2 ounces sugar-free chocolate, melted

Directions

Preheat oven to 350 degrees F.

Make Crust. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.

Make Peanut Butter Center. Place all center ingredients in a small bowl. Mix until well blended. Set aside.

Make Chocolate Filling. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and Splenda Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.

Assemble cups. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.

Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch.

Chill for approximately 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 95 mg; Cholesterol: 10 mg; Protein: 3 g; Carbohydrates: 11 g; Sugars: 5 g

GINGERED CARROTS

Source: The Diabetic Newsletter

Recipe Yield: Prep Time: 15 Minutes; Servings: 1; Difficulty Level: 2

View this online at https://diabeticgourmet.com/diabetic-recipes/gingered-carrots

Ingredients

3/4 pound fresh carrots

1/2 cup chicken broth

Dash onion powder

2 tablepoons fresh lemon juice

1/2 teaspoon ground ginger

1 tablespoon fresh parsley, chopped

1 tablespoon whipped butter

Directions

Cut carrots julienne (matchstick slices) or in thin rounds.

In a saucepan, add the carrots, broth and onion powder.

Cook 15 minutes or until carrots are tender.

Drain, add remaining ingredients, and toss lightly.

Nutritional Information Per Serving: Calories: 56; Fat: 3 g; Sodium: 68 mg; Protein: 1 g; Carbohydrates: 13 g

Diabetic Exchanges: 2 Vegetable

ORANGE AND JICAMA SALAD

Recipe Yield: 2 Servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipe/orange-and-jicama-salad

Ingredients

Butter lettuce leaves

Salt

1 tablespoon fresh orange juice

Freshly ground pepper

1 large orange, peeled and sliced

1/2 cup red onion, chopped

1 teaspoon white wine vinegar

1 tablespoon minced fresh cilantro

1 cup Jicama, julienned

1 teaspoon olive oil

Directions

Line plates with lettuce.

Top with orange slices.

Mound with jicama.

Sprinkle with chopped red onion.

Blend juice, vinegar, salt & pepper in small bowl.

Whisk in oil in thin stream.

Spoon over salads.

Garnish with minced cilantro.

Nutritional Information Per Serving: Calories: 282; Fat: 2.8 g; Sodium: 36 mg; Protein: 4.9 g; Carbohydrates: 10 g

Diabetic Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch

TOMATO-BASIL SALAD WITH BALSAMIC DRESSING

Recipe Yield: Servings: 6

Source: The New American Heart Association Cookbook

Book Title: The New American Heart Association Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/tomato-basil-salad-with-balsamic-dressing

Ingredients

Salad:

4 medium tomatoes, sliced

2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled

Dressing:

2 tablespoons balsamic vinegar

1 tablspoon olive oil

1/2 teaspoon sugar

1/4 teaspoon pepper

Remaining Ingredients:

2 tablespoons shredded fat-free mozzarella cheese

2 tablespoons grated Parmesan Cheese

Directions

For salad, arrange tomato slices on a large, flat plate.

Sprinkle with basil.

In a small bowl, whisk together dressing ingredients. Pour over tomatoes.

Sprinkle with mozzarella and Parmesan. Cover and refrigerate until serving.

Nutritional Information Per Serving: Calories: 50; Fat: 3 g; Protein: 2 g; Carbohydrates: 5 g

Diabetic Exchanges: 1 Vegetable; 1/2 Fat

ZUCCHINI ALLA CECE

Recipe Yield: Serving: 6

Source: Family Circle's All-Time Favorite Recipes

Book Title: Family Circle's All-Time Favorite Recipes

View this online at https://diabeticgourmet.com/diabetic-recipes/zucchini-alla-cece

Ingredients

2 teaspoons olive oil

1 onion, chopped

2 small zucchini (1/2 pound total), cut into 1/4-inch-thick slices

1/2 teaspoon dried basil, crumbled

1/4 teaspoon dried thyme, crumbled

1 can (14-3/4 ounces) stewed tomatoes

1 cup canned chick-peas, drained and rinsed

1/8 teaspoon black pepper

Directions

Heat oil in a medium-size skillet over medium heat. Add onion, zucchini, basil and thyme. Cook, covered, 8 minutes, stirring occasionally.

Stir in tomatoes, chick-peas and pepper; cover and simmer 5 minutes or until zucchini is just tender. Serve immediately or refrigerate, covered, up to 3 days; gently reheat before serving.

Nutritional Information Per Serving: Calories: 113; Fat: 4 g; Sodium: 349 mg; Protein: 4 g; Carbohydrates: 18 g

Diabetic Exchanges: 1 Bread/Starch, 1 Fat; 1/2 Vegetable

CRUMB TOPPED CHERRY PIE DESSERT

Source: Sweet Inspirations

Book Title: Sweet Inspirations

Recipe Yield: Servings: 12

View this online here.

Ingredients

Pastry for a one-crust pie

2 (1lb) cans red tart cherries (packed in water)

1/2 cup fruit sweetener** (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)

3 tbsp cornstarch

1/4 cup water

1/4 tsp salt

1 tsp. grated lemon peel

2 tbsp lemon juice

A few drops of red food coloring (optional)

2 tbsp almond flavoring

Topping:

1/4 cup flour

1/2 cup instant mashed potato or buds

1/4 cup fruit sweetener** (1/8 cup frozen apple juice concentrate plus 1/8 cup granulated fructose)

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup margarine

**You can find commercial fruit sweeteners, ordinarily a combination of concentrated peach & pear juices and unsweetened pineapple syrup, in health food stores, gourmet food stores and large grocery outlets. It tastes 1-1/2 to 2 times sweeter than refined sugar. You can also make your own fruit sweetener. For example, if a recipe calls for 1/2 cup fruit sweetener, you can substitute 1/4 cup concentrated apple juice + 1/4 cup granulated fructose.

Directions

Line 9-inch pie pan with prepared pastry. Set aside.

Drain cherries, reserving one cup of the liquid. In a saucepan, combine cornstarch and 1/4 cup water, stirring until smooth. Add cherry liquid, fruit sweetener and salt. Simmer mixture over medium heat, stirring constantly, until it thickens. Remove from heat and add cherries, peel, lemon juice, food coloring and almond flavoring. Pour into prepared pie shell.

Combine last six ingredients and blend to crumbly consistency. Sprinkle over pie filling. Bake 30 minutes at 350 degrees. Cut into 12 pieces.

Nutritional Information Per Serving: Calories: 178; Fat: 8 g; Sodium: 128 mg; Protein: 2 g; Carbohydrates: 26 g

Diabetic Exchanges: 1 Bread/Starch, 2/3 Fruit, 1-1/2 Fat