Friday Recipes

It's the first Friday of the New Year (and January 1), time to get ready for the weekend and the new year. Here are six recipes to help you through the weekend, including 15-Minute Chili and Chocolate Cherry Tarts. Enjoy!

CHILI-BEAN SOUP

Recipe Yield: Servings: 8

Source: Deliciously Healthy Favorite Foods Cookbook

Book Title: Deliciously Healthy Favorite Foods Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/chili-bean-soup

Ingredients

1/3 cup chopped green bell pepper

1 small onion, chopped

1/3 pound lean round steak, sliced into very thin 1" long strips

4 cups low-sodium beef bouillon

1-1/2 teaspoons each: chili powder and dried parsley flakes

3 cups canned peeled tomatoes (with juice), cut into pieces

3 tablespoons cornstarch, dissolved in 1/2 cup water

1 can (15 oz.) pink or pinto beans with juice

Directions

In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.

Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.

Nutritional Information Per Serving: Calories: 101; Fat: 2.9 g; Sodium: 395 mg; Cholesterol: 9 mg; Protein: 7.1 g; Carbohydrates: 12 g

Diabetic Exchanges: 1 Lean Meat, 1 Bread/Starch

HOT CHINESE CHICKEN SALAD

Recipe Yield: Servings: 6 (Serving = 1-1/3 Cup)

To view this online, click here.

Ingredients

8 ounces fresh or steamed Chinese egg noodles

1/4 cup 1/3-less-salt chicken broth

2 tablespoons reduced sodium soy sauce

2 tablespoons rice wine vinegar

1 tablespoons rice wine or dry sherry

1 teaspoon sugar substitute

1/2 teaspoon crushed red pepper

1 tablespoon vegetable oil, divided

1 clove garlic, minced

1-1/2 cups fresh pea pods, sliced diagonally

1 cup thinly sliced green or red bell pepper

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

1 cup thinly sliced red or green cabbage

2 green onions, thinly sliced

Directions

Cook noodles in boiling water 4 to 5 minutes or until tender. Drain and set aside.

Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.

Heat 1 teaspoon oil in large nonstick skillet or wok over high heat. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.

Heat remaining 2 teaspoons oil in skillet. Add chicken and cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss to coat evenly. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.

Nutritional Information Per Serving: Calories: 164; Fat: 4 g; Sodium: 353 mg; Cholesterol: 45 mg; Protein: 17 g; Carbohydrates: 9 g

Diabetic Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable

15-MINUTE CHILI

Serving Size: 1 cup

Recipe Yield: Serves 4

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

To view this online, click here.

Ingredients

1 pound ground turkey

1 (15 oz.) can kidney or pinto beans, drained and rinsed

1 can low-fat, low sodium chicken broth

1 (14.5 oz.) can diced tomatoes, undrained (flavored with chilies if you can find it)

1 (6 oz.) can tomato paste

1 tablespoon chili powder

1/8 teaspoon cinnamon

1/4 teaspoon cumin

1/2 teaspoon fresh ground black pepper

Directions

In a large non-stick saucepan, brown the ground turkey until it is no longer pink. Drain off any excess fat.

Add the remaining ingredients and bring to a boil. Lower heat and simmer for 10 minutes.

Nutritional Information Per Serving: Calories: 293; Fat: 5 g; Sodium: 596 mg; Cholesterol: 63 mg; Protein: 33 g; Carbohydrates: 30 g

Diabetic Exchanges: 2 Starch, 4 Very Lean Meat

CHOCOLATE CHERRY TARTS

Recipe Yield: Servings: 24

Source: Cinnamon Hearts

View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-cherry-tarts

Ingredients

2 (8oz) packages Neufchatel (light) cream cheese, room temp

2/3 cup granulated sugar

2 eggs, room temp

1 tsp vanilla extract

24 Keebler chocolate wafers, 30% reduced fat

1 (21oz) can light cherry pie filling

Directions

Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.

Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.

Nutritional Information Per Serving: Calories: 118; Fat: 5 g; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g

Diabetic Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat

MINI CHICKEN AND BACON TACOS

This comes from Old El Paso, and begins, "You can't go wrong with a chicken, bacon and ranch taco flavor combination, and Old El Paso's Soft Tortilla Bowls™ are the perfect way to deliver these mini chicken tacos to your mouth. You can cook from scratch or you can pick up an easy rotisserie chicken and some pre-cooked bacon; do what works for you and your schedule to enjoy this delicious take on mini tacos."

Prep Time: 15 minutes; Total Time: 30 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/mini-chicken-and-bacon-tacos.

Ingredients

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls

1 cup chopped deli rotisserie chicken

1 cup Old El Paso™ Shredded Cheddar Cheese

1/2 cup chopped cooked bacon

1/4 cup sliced green onions

1/3 cup Old El Paso™ Zesty Ranch sauce

1/2 cup quartered grape tomatoes

Preparation

Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.

In small bowl, mix chicken, 1/2 cup of the cheese, the bacon, green onions and sauce; mix well.

Divide chicken mixture evenly among tortilla bowls; top with remaining cheese.

Bake 12 to 14 minutes or until hot and cheese is melted. Top with tomatoes and additional green onions and sauce, if desired.

Expert Tips

Serve these with fresh vegetables for a hearty snack or a light lunch.

Don’t care for tomatoes? Leave them out, and they’re just as delicious.

Leftover cooked chicken can be substituted for the deli rotisserie chicken in this recipe.

Nutrition: 6 servings (2 bowls each); 1 Serving: Calories 250 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 590mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 1g); Protein 14g

% Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 15%; Iron 8%

Exchanges: 1 Other Carbohydrate, 1 Very Lean Meat, 1 High-Fat Meat, 1 Fat; Carbohydrate Choice: 1

LIGHT LEMON CAKE

Yield: 20 servings

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=840

Online version: http://diabeticgourmet.com/recipes/html/840.shtml

Source: Diabetic Dream Desserts

Ingredients

1 box (1 pound, 2.25 ounces) white or lemon cake mix

1 cup water

1/2 cup nonfat or light sour cream

1/2 cup fat-free egg substitute

2 packages (4-serving size each) sugar-free lemon gelatin mix

1 cup boiling water

1 cup cold tap water

Frosting:

2 cups nonfat or light whipped topping

3/4 cup light lemon yogurt

Directions

Preheat the oven to 350 degrees F.

Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.

Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.

Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.

Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.

Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.

Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.

Cover and refrigerate for at least 3 hours.

To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.

Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat