Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday (because not everyone wants to try a day without meat). Today's offerings include Italian Beef Stuffed Shells Marinara and Southern-Style Slaw. Enjoy!

SOUTHWEST MEATLOAF

Recipe Yield: Makes 6 to 8 servings

Source: TBC

View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.

Ingredients

2 pounds ground beef (95% lean)

1 cup soft bread crumbs

3/4 cup finely chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup frozen corn, thawed

1/2 cup milk

1 egg

1 large clove garlic, minced

2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

1/2 cup thick and chunky salsa

Directions

Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.

Let stand 10 minutes. Top with salsa; cut into slices.

Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g

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

SUGAR-FREE OATMEAL RAISIN COOKIES

Recipe Yield: Yield: 15 servings

Source: PNEP

View this online at https://diabeticgourmet.com/diabetic-recipe/sugar-free-oatmeal-cookies.

Ingredients

3 banana (ripe)

1/3 cup margarine

2 cups quick-cooking oats (uncooked)

1/4 cup skim milk

1/2 cup raisins

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

Put the margarine in a small saucepan. Melt it on low heat.

Put all the ingredients in a mixing bowl. Mix really well.

Let the mix stand for about 5 minutes, until the oats are wet.

Lightly grease the cookie sheet.

For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.

Bake the cookies for 15 to 20 minutes.

Let the cookies cool on the cookie sheet for about 1 minute.

Move the cookies to wire racks or a towel. Let them cool completely.

Nutritional Information Per Serving: Calories: 110; Fat: 5 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 35 mg; Protein: 2 g; Carbohydrates: 17 g; Sugars: 7 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

ITALIAN BEEF STUFFED SHELLS MARINARA

Recipe Yield: Makes 4 servings

Source: TBC

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

View online at https://diabeticgourmet.com/diabetic-recipes/italian-beef-stuffed-shells-marinara.

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)

Directions

Preheat oven to 375F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Fat: 13 g; Saturated Fat: 5 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 119 mg; Protein: 40 g; Carbohydrates: 20 g

SOUTHERN-STYLE SLAW

Recipe Yield: Yields 12 servings

Source: Splenda

Recipe and image appear courtesy of Splenda.

View online at https://diabeticgourmet.com/diabetic-recipe/southern-style-slaw.

Ingredients

For the dressing:

1/4 cup Splenda No Calorie Sweetener, Granulated

1 cup lite mayonnaise

2 tablespoons Dijon mustard

4 tablespoons apple cider vinegar

2 teaspoons fennel seed

3 tablespoons lemon juice

Salt & pepper, to taste

For the slaw:

2 each medium, seeded & sliced yellow bell peppers

2 each medium, seeded & sliced red bell peppers

4 cups shredded cabbage *

6 oz. bag shredded carrots *

5 each thinly sliced radishes

1 cup diced red onion

* If you would rather use store bought slaw mix, then a 14 oz. bag of cabbage coleslaw mix is about 6-3/4 cups and would work for this recipe.

Directions

Whisk together all dressing ingredients until well combined. Add salt & pepper to taste.

Mix together peppers, cabbage, carrots, radishes and red onion in a large bowl.

Toss the dressing in with the vegetables.

Chill for 60 minutes, stir and serve.

Nutritional Information Per Serving: Calories: 100, Fat: 7 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 210 mg; Cholesterol: under 5 mg; Protein: 1 g; Carbohydrates: 10 g