Wednesday Recipes

Today's offerings include Oven-Fried Chicken and Asian Beef Kabobs. Enjoy!

DULCE DE LECHE CHEESECAKE

Yield: 16 servings; Serving Size: 1 slice (1/16 of cheesecake)

Source: Splenda

View this deliciousness at https://diabeticgourmet.com/diabetic-recipes/dulce-de-leche-cheesecake.

Ingredients

Crust:

1 cup graham cracker crumbs

3 tablespoons butter, melted

Filling:

3 (8 ounce) packages reduced-fat cream cheese

1 cup SPLENDA No Calorie Sweetener, Granulated

2 tablespoons all-purpose flour

2 teaspoons vanilla

3 eggs

1/3 cup reduced fat milk

1/2 cup dulce de leche

Directions

Preheat oven to 400 degrees F.

Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

Reset oven temperature to 325 degrees F.

Beat cream cheese, SPLENDA Granulated Sweetener and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended.

Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined.

Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.

Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking).

Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 – 6 hours or overnight before serving.

Nutritional Information Per Serving: Calories: 210; Fat: 12 g; Saturated Fat: 7 g; Sodium: 210 mg; Cholesterol: 70 mg; Protein: 7 g; Carbohydrates: 17 g; Sugars: 11 g

CHILI CARNIVALE

Recipe Yield: Makes 8 servings

Source: TBC

View online at https://diabeticgourmet.com/diabetic-recipes/chili-carnivale.

Ingredients

2 pounds Ground Beef (95% lean)

1 can (28 ounces) crushed tomatoes, undrained

1 can (14-1/2 ounces) diced tomatoes with mild green chilies

1 can (14 to 14-1/2 ounces) regular or reduced-sodium beef broth

1 bottle (12 ounces) regular or light beer

1 medium yellow onion, diced

2 medium green, red, yellow or orange bell peppers, diced

1 can (6 ounces) tomato paste

1/3 cup chili powder

1 large jalapeno pepper, seeded, finely chopped

2 tablespoons minced garlic

1 tablespoon ground cumin

1 teaspoon dried oregano leaves

2 cans (15 ounces each) black beans, rinsed, drained

Lime wedges and baked tortillas chips (optional)

Toppings:

Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapenos, chopped onion

Directions

Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.

Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeno pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.

Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.

Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.

Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.

Nutritional Information Per Serving: Calories: 318; Fat: 7 g; Saturated Fat: 3 g; Fiber: 7.5 g; Sodium: 955 mg; Cholesterol: 76 mg; Protein: 32 g; Carbohydrates: 28 g

CRANBERRY-ORANGE MUFFINS

Recipe Yield: Serves: 6

Source: Splenda

View this online at https://diabeticgourmet.com/diabetic-recipes/cranberry-orange-muffins.

Ingredients

1-1/3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup butter

1/4 cup Splenda No Calorie Sweetener, 1 Gram of Fiber, Granulated

3/4 teaspoon orange zest

1 large egg

1/3 cup vanilla nonfat yogurt

1/2 cup chopped fresh cranberries

Directions

Preheat oven to 375 degrees F. Line 6 muffin cups with paper liners or spray with nonstick spray.

Mix together flour, baking powder and baking soda. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add Splenda Granulated Sweetener, 1 Gram of Fiber and orange zest beating until light and fluffy. Add egg and beat.

Stir in vanilla yogurt. Gradually stir in flour mixture until just combined.

Fold in cranberries. Spoon batter evenly into muffin cups.

Bake 15-20 minutes or until lightly browned. Remove from pan, cool on wire rack.

Nutritional Information Per Serving: Calories: 200; Fat: 9 g; Saturated Fat: 5 g; Fiber: 3 g; Sodium: 220 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 28 g; Sugars: 3 g

OVEN-FRIED CHICKEN

Recipe Yield: Yield: 8 servings.Serving Size: 1 chicken breast.

Source: CanolaInfo

View this online at https://diabeticgourmet.com/diabetic-recipes/oven-fried-chicken.

Ingredients

1-1/2 cups fine bread crumbs

1/2 cup all-purpose flour

1 tsp paprika

1 tsp rosemary, basil or oregano

3 Tbsp canola oil

8 boneless, skinless chicken breasts halves

Directions

Preheat oven to 350F (180C). Lightly grease 9 x 13 inch (22 x 33 cm) baking dish.

In bowl, combine bread crumbs, flour, paprika and rosemary. Mix in canola oil until well combined. Roll chicken in bread crumbs and place in prepared dish. Discard any crumb mixture that is left over.

Bake 30 to 35 minutes in preheated oven or until chicken is no longer pink and juices run clear.

Notes:

This chicken is easy to prepare and just as tasty as deep-fried chicken, yet much healthier.

Nutritional Information Per Serving: Calories: 300; Fat: 10 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 230 mg; Cholesterol: 75 mg; Protein: 30 g; Carbohydrates: 21 g

MEXICAN CHICKEN SOUP

Recipe Yield: Yield: 10 servings.Serving Size: 1-1/2 cups.

Source: CanolaInfo

Recipe and image appear courtesy of CanolaInfo.org.

View this online at https://diabeticgourmet.com/diabetic-recipe/mexican-chicken-soup.

Ingredients

1 Tbsp canola oil

2 cloves garlic, minced

1 medium onion, sliced

4 celery stalks, sliced

1/8 tsp ground black pepper

2 tsp cumin

1 tsp red pepper flakes

8 cups low-sodium chicken stock

2/3 cup lentils

1 can (19 oz) tomatoes, chopped

3 medium carrots, thinly sliced

2 lbs cooked chicken, cubed

1 small zucchini, thinly sliced

1 cup frozen peas

1 small avocado, peeled and sliced

Directions

In Dutch oven, heat canola oil. Add garlic, onion and celery. Saute until vegetables are tender. Season with black pepper, cumin and red pepper flakes.

Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.

Add chicken, zucchini and peas.

Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

Nutritional Information Per Serving: Calories: 250; Fat: 6 g; Saturated Fat: 1.5 g; Fiber: 5 g; Sodium: 280 mg; Cholesterol: 75 mg; Protein: 33 g; Carbohydrates: 14 g

ASIAN BEEF KABOBS

Recipe Yield: Yield: 16 appetizers

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online at https://diabeticgourmet.com/diabetic-recipe/asian-beef-kabobs.

Ingredients

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick

1/4 cup hoisin sauce

2 tablespoons dry sherry

2 teaspoons packed light brown sugar

1 teaspoon dark sesame oil

6 green onions, sliced diagonally into 1-1/2-inch pieces

Directions

Soak sixteen 6-inch bamboo skewers in enough water to cover 10 minutes; drain.

Meanwhile combine hoisin sauce, sherry, brown sugar and sesame oil; set aside.

Trim fat from beef steak. Cut steak crosswise into 1/4-inch thick strips. Alternately thread beef, weaving back and forth, and green onion pieces onto skewers.

Place kabobs on rack in broiler pan so surface of kabobs is 3 to 4 inches from heat. Brush with half of hoisin mixture. Broil 9 to 12 minutes, turning once, and brushing with remaining hoisin mixture.

Nutritional Information Per Serving: Calories: 53; Fat: 2 g; Sodium: 47 mg;Cholesterol: 19 mg; Protein: 7 g; Carbohydrates: 2 g