Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Rib Roast with Lemon Glazed Carrots and Rutabagas and Baja Turkey Chili. Enjoy!

CHOCOLATE-CHUNK BANANA NUT BREAD

Recipe Yield: Serves: 18; Serving Size: 1 (1/2 inch) slice

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-chunk-banana-nut-bread.

Ingredients

2 cups all-purpose flour

1 cup Splenda No Calorie Sweetener, Granulated

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 (1 ounce) squares Bakers* Semi-Sweet Baking Chocolate

2 eggs

1 cup mashed ripe bananas

1/3 cup oil

1/4 cup milk

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan. Set aside.

Combine flour, Splenda Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.

Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.

Pour into greased loaf pan.

Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Nutritional Information Per Serving: Calories: 180; Fat: 10 g; Saturated Fat: 2.5 g; Fiber: 2 g; Sodium: 105 mg; Cholesterol: 25 mg; Protein: 4 g; Carbohydrates: 21 g

BEEF RIB ROAST WITH LEMON GLAZED CARROTS AND RUTABAGAS

Recipe Yield: Makes 8 to 10 servings.

Source: TBC

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

View this online at https://diabeticgourmet.com/diabetic-recipes/beef-rib-roast-with-lemon-glazed-carrots-and-rutabagas.

Ingredients

1 well trimmed beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

Salt and pepper

4 to 5 medium carrots, cut into 3 x 1/4 x 1/4 inch strips

1 small rutabaga, cut into 3 x 1/4 x 1/4 inch strips

1/2 cup water

2 tablespoons butter

1 tablespoon packed brown sugar

1 tablespoon fresh lemon juice

1/2 teaspoon grated lemon peel

1/4 teaspoon dried dill weed

1/4 teaspoon salt

Directions

Heat oven to 350F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.

Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)

Meanwhile, place carrots, rutabaga and water in medium saucepan. Cover and cook over medium heat 13 to 15 minutes. Combine butter, brown sugar, lemon juice, lemon peel, dill weed and 1/4 teaspoon salt in small pan; cook over medium heat 2 to 3 minutes, stirring occasionally.

Add butter mixture to vegetables; continue cooking, uncovered, 3 to 4 minutes or until vegetables are glazed, stirring occasionally.

Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables.

Nutritional Information Per Serving: Calories: 364; Fat: 15 g; Saturated Fat: 6 g; Fiber: 1.5 g; Sodium: 199 mg; Cholesterol: 122 mg; Protein: 48 g; Carbohydrates: 7 g

BEEF TENDERLOIN WITH BALSAMIC-COFFEE SAUCE

Recipe Yield: Yield: 4 servings; Serving size: 3.5 oz beef, 1/3 cup mushroom mixture and 1 Tbsp sauce.

Source: CanolaInfo

Recipe and image appear courtesy of CanolaInfo.org.

View this online at https://diabeticgourmet.com/diabetic-recipe/beef-tenderloin-with-balsamic-coffee-sauce.

Ingredients

3/4 tsp coarsely ground black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

4 beef tenderloin steaks (5 oz), about 1-inch thick

2 Tbsp canola oil

4 large shallots, peeled and finely chopped

6 oz sliced portabella mushrooms

3/4 cup strong coffee

1/4 cup balsamic vinegar

Directions

Preheat oven to 200F.

In small bowl, combine black pepper, garlic powder, onion powder and 1/4 tsp salt. Sprinkle both sides of steaks with spice mixture, pressing down with fingertips to adhere. Set aside. Let stand for 15 minutes.

Heat 1 Tbsp canola oil in large, nonstick skillet over medium-high heat. Cook steaks 4 minutes, turn and cook 2-4 minutes longer or until desired doneness. Place steaks on separate plate and place in oven to keep warm.

Heat remaining 1 Tbsp canola oil to pan residue in skillet, cook shallots 15 seconds, stirring constantly. Add mushrooms and cook 3 minutes or until tender, stirring frequently, using two utensils as you would with stir-fry. Spoon equal amounts over beef and return to oven to keep warm.

To skillet, add coffee, vinegar and remaining 1/4 tsp salt. Bring to a boil over medium-high heat, continue to boil 4 or so minutes or until reduced to 1/4 cup. Spoon over all and top with additional coarsely ground black pepper, if desired.

Notes:

This full flavored entree is guaranteed to satisfy your appetite!

Nutritional Information Per Serving: Calories: 170; Fat: 8 g; Saturated Fat: 1 g; Fiber: 1 g; Sodium: 320 mg; Cholesterol: 20 mg; Protein: 10 g; Carbohydrates: 15 g

WARM BROWNIE WEDGES WITH JAVA CREAM

This recipe begins, “Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.”

Yield 8 servings

Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries

Source: "The Heart-Smart Diabetes Kitchen" by Chef Nancy Hughes

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1263

View recipe with photo: http://diabeticgourmet.com/recipes/html/1263.shtml

Watch video on how to make it: http://diabeticgourmet.com/media/67.shtml

Ingredients

Wedges

Canola oil cooking spray

2/3 cup all-purpose flour, spooned into measuring cup and leveled

1/3 cup white whole-wheat flour, spooned into measuring cup and leveled

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1 tablespoon instant coffee granules

1/8 teaspoon salt

1/2 cup packed brown sugar substitute blend

1/3 cup canola oil

1/2 cup egg substitute

2 teaspoons vanilla extract

Cream

2 tablespoons water

1 teaspoon instant coffee granules

4 ounces fat-free whipped topping

1 cup fresh raspberries

1 cup blackberries or blueberries

Directions

Preheat oven to 325F.

Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.

Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.

Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick.

Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.)

Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.

To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk.

Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.

Nutritional Information Per Serving: Calories: 260; Protein: 5 g; Fat: 10 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 36 g

BAJA TURKEY CHILI

Recipe Yield: Yield: 24 servings

Source: NDOP

View this online at https://diabeticgourmet.com/diabetic-recipes/baja-turkey-chili.

Ingredients

2 tablespoons olive oil

2 cups chopped onion

2 cups chopped celery

2 quarts pulled or cooked turkey breast, chopped

50 ounces white kidney beans, rinsed and well drained

44 ounces white shoepeg corn, undrained

8 ounces green chilies, chopped

2 quarts turkey broth

2 teaspoons ground cumin

3 cups shredded monterey jack cheese

1 bunch fresh cilantro sprigs

As needed tortilla chips

Directions

In a medium stock pot, heat oil over medium heat.

Add onion and celery, cook and stir until vegetables are tender.

Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.

Cover and cook about 20-30 minutes, stirring occasionally until heated through.

Serve 8 ounces per serving and garnish with cheese and cilantro.

Serve with tortilla chips, if desired (not included in nutritional information).

Nutritional Information Per Serving: Calories: 259; Fat: 6 g; Sodium: 263 m; Cholesterol: 37 mg; Protein: 21 g; Carbohydrates: 29 g

SANTA FE CHICKEN

Recipe Yield: Yield: 6 servings

Source: Campbells; Culinary.net and FamilyFeatures

View this online at https://diabeticgourmet.com/diabetic-recipe/santa-fe-chicken.

Ingredients

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon vegetable oil

6 skinless, boneless chicken breast halves (about 1-3/4 pounds)

1 teaspoon minced garlic

4 green onions, minced (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's Healthy Request Condensed Healthy Request Tomato Soup

1/2 cup Pace Picante Sauce

1/2 cup water

1 can (about 15 ounces) black beans, rinsed and drained

1 cup whole kernel corn

2 tablespoons chopped fresh cilantro leaves

Directions

Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.

Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

Notes:

This Santa Fe Chicken is a flavorful one-skillet dish and it’s a snap to make. Serving size is 1 piece of chicken and 3/4 cup sauce.

Nutritional Information Per Serving: Calories: 308; Fat: 7 g; Saturated Fat: 1 g; Fiber: 6 g; Sodium: 486 mg; Cholesterol: 78 mg; Protein: 35 g; Carbohydrates: 27 g