Tuesday Recipes

Here are today's six recipes to help you through the day, including Meatballs with Cranberry Barbecue Sauce and Gingered Chicken with Vegetables. Enjoy!

NUTTY BANANA BREAD

Serving Size: 1 (3/4 inch) slice

Recipe Yield: Serves: 12

Source: Splenda

View at https://diabeticgourmet.com/diabetic-recipes/nutty-banana-bread

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 (165 degrees C). 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; Fat: 5 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 270 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 24 g; Sugars: 8 g

SUGAR FREE BLUEBERRY MUFFINS

This recipe begins, “Blueberry-filled muffins that have a cake-like texture.” Yum!

Recipe Yield: 12 muffins, Serving size: 1 muffin

View online with Photo: https://diabeticgourmet.com/diabetic-recipes/sugar-free-blueberry-muffins

Print version: https://diabeticgourmet.com/diabetic-recipes/sugar-free-blueberry-muffins/print/

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup light margarine, softened

1 cup Splenda Essentials No Calorie Sweetener with Fiber, Granulated

1/4 cup honey

2 large eggs

1 teaspoon vanilla extract

1/2 cup 1% low-fat milk

1 cup fresh or frozen blueberries, thawed

Directions

Place oven rack in top 1/3 of oven.

Preheat oven to 400F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.

Sift together flour, baking powder and salt, set aside.

Beat margarine at medium speed with an electric mixer until creamy.

Gradually add Splenda Essentials Granulated Sweetener and honey, beating until light and fluffy.

Add eggs one at a time, beating until blended after each addition. Stir in vanilla.

Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries.

Spoon batter evenly into paper lined muffin cups.

Bake 20 to 22 minutes or until golden.

Remove from pan immediately and cool on wire rack.

Nutritional Information Per Serving: Calories: 160; Fat: 5 g; Saturated Fat: 1 g; Fiber: 1 g; Sodium: 280 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 26 g; Sugars: 8 g

20-MINUTE CHICKEN CREOLE

To view online, go to https://diabeticgourmet.com/diabetic-recipes/20-minute-chicken-creole

Recipe Yield: Yield: 4 servings (1-1/2 cups per serving)

Ingredients

12 oz boneless, skinless chicken breast, cut into thin strips

1 cup canned whole peeled tomatoes, chopped

1 cup chili sauce (look for lowest sodium version)

1-1/2 cup green bell pepper, rinsed and chopped

1-1/2 cup celery, rinsed and chopped

1/4 cup onion, chopped

1 Tbsp garlic, minced (about 2–3 cloves)

1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)

1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)

1/4 tsp crushed red pepper

1/4 tsp salt

Directions

Spray saute pan with cooking spray. Preheat over high heat.

Cook chicken in hot saute pan, stirring for 3–5 minutes. Reduce heat.

Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil over high heat, and then reduce heat to simmer.

Simmer, covered, for 10 minutes.

Nutritional Information Per Serving: Calories: 274; Fat: 5 g; Saturated Fat: 1 g; Fiber: 4 g; Sodium: 383 mg; Cholesterol: 73 mg; Protein: 30 g; Carbohydrates: 30 g

MEATBALLS WITH CRANBERRY BARBECUE SAUCE

Recipe Yield: 24 mini meatballs, 1 per serving.

View online with Photo: https://diabeticgourmet.com/diabetic-recipes/meatballs-with-cranberry-barbecue-sauce

Print version: https://diabeticgourmet.com/diabetic-recipes/meatballs-with-cranberry-barbecue-sauce/print/

Ingredients

1/2 pound ground beef Brisket

1/4 pound ground beef Ribeye Steak Boneless

1/4 pound Ground Beef (95% lean)

1 cup seasoned stuffing mix

1 egg, beaten

3 tablespoons water

1 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon pepper

Cranberry Barbecue Sauce:

2 teaspoons vegetable oil

1/2 cup chopped white onion

1 tablespoon minced garlic

2-1/2 cups fresh cranberries

1/2 cup orange juice

1/2 cup water

1/3 cup ketchup

1/4 cup light brown sugar

2 tablespoons cider vinegar

2 tablespoons molasses

1/2 teaspoon ground red pepper

Salt

Directions

Preheat oven to 400F.

Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.

Shape into twenty-four 1-1/2-inch meatballs.

Place on rack in broiler pan that has been sprayed with cooking spray.

Bake in 400F oven 13 to 15 minutes until 160F.

Meanwhile, prepare Cranberry Barbecue Sauce:

Heat oil in medium saucepan over medium heat.

Add onions and garlic; cook and stir 2 to 3 minutes or until tender, but not brown.

Add remaining ingredients, stirring to combine.

Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally.

Remove from heat; cool slightly. Transfer mixture to blender container.

Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.

Serve meatballs with barbecue sauce.

Nutritional Information Per Serving: Calories: 66; Fat: 1 g; Saturated Fat: 1 g; Fiber: 0.7 g; Sodium: 108 mg; Cholesterol: 19 mg; Protein: 4 g; Carbohydrates: 8 g

STRAWBERRY SPINACH SALAD WITH BUTTERMILK DRESSING

Recipe Yield: Makes 8 servings

Source: Jennie-O

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/strawberry-spinach-salad-with-buttermilk-dressing

Ingredients

2 cups sliced strawberries, divided

4 ounces cream cheese, cut into small cubes and divided

1/3 cup buttermilk

6 cups fresh spinach

1 small red onion, cut into thin rings

Directions

In blender container, combine 3/4 cup strawberries, cream cheese and buttermilk; process until smooth.

In large salad bowl, toss together spinach, onion and remaining 1-1/4 cups strawberries. Serve with dressing.

Notes:

Creamy buttermilk dressing pairs well with juicy, fresh strawberries and crisp spinach. A great choice for lunch or brunch.

Nutritional Information Per Serving: Calories: 70; Fat: 5 g; Saturated Fat: 3 g; Fiber: 1 g; Sodium: 70 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 6 g; Sugars: 3 g

GINGERED CHICKEN WITH VEGETABLES

This recipe begins, “An easy to prepare chicken skillet dish that gives you the option of using fresh or frozen vegetables. It’s flavored with a ginger-soy sauce and can be served over brown rice.”

Recipe Yield: 4 servings.

https://diabeticgourmet.com/diabetic-recipes/gingered-chicken-with-vegetables

Ingredients

2 tablespoons vegetable oil, divided

1 pound boneless, skinless chicken breasts, cut into thin strips

1 cup red bell pepper strips

1 cup sliced fresh mushrooms

16 fresh pea pods, cut in half crosswise

1/2 cup sliced water chestnuts

1/4 cup sliced green onions

1 tablespoon grated fresh ginger root

1 large clove garlic, crushed

2/3 cup reduced-fat, reduced-sodium chicken broth

2 tablespoons Equal® Spoonful or Granulated*

2 tablespoons light soy sauce

4 teaspoons cornstarch

2 teaspoons dark sesame oil

Salt and pepper to taste (optional)

* May substitute 3 packets Equal sweetener

Directions

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir fry chicken until no longer pink. Remove chicken from skillet.

Heat remaining 1 tablespoon vegetable oil in skillet. Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic. Stir fry mixture 3 to 4 minutes until vegetables are crisp tender.

Meanwhile, combine chicken broth, Equal®, soy sauce, cornstarch and sesame oil until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear. Stir in chicken; heat through. Season with salt and pepper to taste, if desired, and serve.

Nutritional Information Per Serving: Calories: 263; Fat: 11 g; Sodium: 411 mg; Cholesterol: 66 mg; Protein: 29 g; Carbohydrates: 11 g