Thursday Recipes

If you are currently using, or have used, metformin for your type 2 diabetes, you might be interested in an article about metformin's side efffects and precautions. It came in a recent Diabetic Connect e-newsletter, and can be read by clicking here.

And now for today's six recipes. Enjoy!

MINIATURE APPLE MUFFINS

This recipe starts off, “With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.”

Yield: 36 servings

View recipe with photo here: http://diabeticgourmet.com/recipes/html/1120.shtml

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated

1 cup butter, softened

2 teaspoons molasses

2 large eggs

1/3 cup apple juice concentrate, thawed

2 teaspoons grated fresh lemon peel

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1 cup peeled, shredded fresh apple

2/3 cup old-fashioned oats

1/2 cup raisins

Directions

Preheat oven to 400 degrees F.

Lightly spray miniature muffin pans with vegetable cooking spray; set aside.

Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.

Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.

Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 6 g; Sodium: 125 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 11 g

SWEET POTATOES WITH A HINT OF ORANGE

Servings: 8

View recipe with photo here: http://diabeticgourmet.com/recipes/html/77.shtml

Ingredients

2 pounds sweet potatoes, cooked

2 tablespoons margarine, melted

1/2 teaspoons ground cinnamon

16 apricot halves, dried

Orange slices, fresh

Directions

Arrange the sweet potatoes in a shallow baking dish.

Combine the margarine and cinnamon.

Pour over the potatoes.

Arrange the apricot halves on top.

Cover the dish and bake in a 425F oven for about 15 minutes.

Add the orange slices and serve.

Nutritional Information Per Serving: Calories: 139; Protein: 2 g; Fat: 3 g; Sodium: 96 mg; Cholesterol: 0 mg; Saturated Fat: .75 g; Dietary Fiber: 4 g; Sugars: 8 g; Carbohydrates: 27 g

CHOCOLATE MOCHA CHEESECAKE

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

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1193.shtml

Ingredients

Crust Ingredients

44 Reduced-Fat Chocolate Wafers, crushed

1/4 cup butter, melted

2 tablespoons unsweetened cocoa powder

1/4 cup Splenda No Calorie Sweetener, Granulated

Batter Ingredients

3 (8 ounce) packages reduced-fat cream cheese

3/4 cup Splenda No Calorie Sweetener, Granulated

2 eggs

2 egg whites

1-1/2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup reduced-fat sour cream

2 teaspoons vanilla

1-1/4 teaspoons instant espresso crystals

2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix

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 and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.

Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.

Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.

Bake 45-50 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: 200; Calories from Fat: 120; Protein: 7 g; Fat: 13 g; Sodium: 270 mg; Cholesterol: 65 mg; Saturated Fat: 8 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 14 g

CHICKEN SALAD WITH WALNUTS

Servings: 12; Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes

To view this recipe online, go to http://www.diabeticlifestyle.com/recipes/entrees/chicken-salad-walnuts

Ingredients

5 pounds skinless, boneless chicken breasts

3/4 cup non-fat sour cream

3/4 cup non-fat mayonnaise

2 tablespoons white wine vinegar

4 celery ribs, cut into small dice

1/2 cup walnuts

1/4 cup chopped fresh tarragon

freshly ground pepper

1 tsp salt

extra tarragon for garnish

Directions

Poach the chicken breasts in simmering broth until cooked through, about 15 minutes. Drain, cool, and cut (or shred) into bite-sized pieces.

In a small bowl, combine the sour cream, mayonnaise, and vinegar.

Combine the chicken and dressing. (Can be made ahead and refrigerated to this point one day in advance.)

Before serving, add the celery, walnuts, tarragon, salt, and pepper to taste.

Nutrition Information Per 1/2-cup serving: 271 calories (19% calories from fat), 46 g protein, 6 g total fat (0.9 g saturated fat), 7 g carbohydrates, 1 g dietary fiber, 111 mg cholesterol, 253 mg sodium, Diabetic exchanges: 6 very lean protein, 1/2 carbohydrate (bread/starch)

CREAMY CHEESECAKE WITH FRESH RASPBERRIES

Servings: 12; Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes

To view this online, go to http://www.diabeticlifestyle.com/recipes/dessert/creamy-cheesecake-fresh-raspberries

Ingredients

1 cup graham cracker crumbs

2 tablespoons margarine, melted

3 large eggs, separated

1 large egg white

1/4 teaspoon cream of tartar

3/4 cup 2 tablespoons spoon-for-spoon sugar substitute (such as Splenda)

2 tablespoons cornstarch

4 cups low-fat cream cheese

1 1/2 teaspoons teaspoons grated lemon zest

2 teaspoons teaspoons pure vanilla extract

2 tablespoons tablespoons sugar-free red raspberry preserves

1 cup fresh raspberries, rinsed and drained dry

Directions

Preheat oven to 325°F.

Combine the graham cracker crumbs and margarine. Pat evenly over the bottom and about 1/2 inch up the sides of a 9 1/2-inch springform pan. Bake in oven for 7 minutes.

Meanwhile, using an electric mixer on high speed, beat the 4 egg whites and cream of tartar in a large bowl until foamy. Gradually add 6 tablespoons of the sugar substitute, 1 tablespoon at a time, beating until egg whites form stiff peaks.

In another large bowl, stir the remaining sugar substitute with the cornstarch, then add the egg yolks, cream cheese, lemon zest, and vanilla. Beat (using the unwashed beaters) until well blended.

Fold beaten egg whites into cheese mixture. Spoon the mixture into the partially-baked crust.

Bake in the oven until center barely jiggles when cheesecake is gently shaken, 45 to 50 minutes. Remove from oven and cool completely.

While the cheesecake is cooking, melt the raspberry preserves in a small pan over medium heat, stirring often.

Cool, stirring occasionally, until the preserves form a thick syrup (that should take about 5 minutes).

Remove the outside of the springform pan.

Mound fresh raspberries on the cheesecake and drizzle with preserve syrup. Chill.

When ready to serve, cut the cheesecake into wedges.

Nutrition Information Per serving: 172 calories (18% calories from fat), 8 g protein, 4 g total fat (0.9 g saturated fat), 29 g carbohydrates, f1 g dietary fiber, 56 mg cholesterol, 254 mg potassium, 161 mg sodium, Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 skim milk), 1 fat

BAKED CHICKEN WITH 40 CLOVES OF GARLIC

See author's note after directions.

Serves: 4

Source: Mediterranean Light

Find this recipe at: http://diabeticgourmet.com/recipes/html/304.shtml

Ingredients

1 (3-or-4 pound) chicken, cut into pieces

2 tablespoons olive oil

Salt and freshly ground pepper

40 large, meaty garlic cloves, unpeeled

1-3/4 cups dry white wine

4 thyme sprigs or 1/4 teaspoon dried

8 garlic croutons

2 tablespoons Cognac

Chopped fresh parsley for garnish

Directions

Preheat the oven to 350 degrees. Remove the skin from the chicken pieces.

Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove the chicken pieces from the pot.

Add the garlic and saute, stirring, for 3 to 5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and rosemary and cover tightly.

Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons.

After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes.

Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley.

To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.

Note: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 unpeeled cloves of garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons. Most authentic French versions of this dish include more olive oil than mine, as well as some butter, but the results here are heavenly. I've tried various methods for this dish. Sometimes the chicken is cooked in an uncovered pan on top of the stove, but because we remove the skin here and use very little fat, the dish comes out best when the chicken is simmered in the oven in a closed pot.

Nutritional Information Per Serving: Calories: 555; Protein: 49 g; Fat: 18 g; Sodium: 455 mg; Cholesterol: 133 mg ; Carbohydrates: 49 g

Thursday Recipes - and an Article

An article from The Diabetic News, titled ”New Metformin Could Help 40-percent of Diabetes Patients That Currently Can't Take Metformin,” tells of a study by researchers at the University of North Carolina School of Medicine dealing with metformin and newly diagnosed patients. To read the article in its entirety, go to http://thediabeticnews.com/new-metformin-diabetes/.

And now for today's six recipes. Enjoy!

CHICKEN AND BROCCOLI CASSEROLE

Makes: 6 Servings (1 cup each)

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

Online: http://diabeticgourmet.com/recipes/html/602.shtml

Ingredients

1-3/4 cups stuffing mix

5 tablespoons reduced-calorie margarine, melted

1 can (10-3/4 ounce) low-fat cream of chicken soup

2 cups finely chopped cooked chicken breast

4 ounces non-fat milk

2 cups frozen chopped broccoli florets, thawed

1 tablespoon minced onion

1/8 teaspoon black pepper

Directions

Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely.

Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.

In a separate bowl, combine remaining ingredients.

Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.

Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.

Nutritional Information (Per Serving): Calories: 257; Protein: 18 g; Sodium: 795 mg; Cholesterol: 45 mg; Fat: 9 g; Carbohydrates: 26 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat

BAKED APPLES WITH RAISINS

Servings: 2

Find this recipe at: http://diabeticgourmet.com/recipes/html/159.shtml

Ingredients

2 apples

1 tbsp raisins

Orange juice

Pinch ground cinnamon

Directions

Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon.

Place in Pyrex baking cups. Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.

Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg ; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit

SALSA BEAN DIP

Yield: 14 servings

Serving size: 2 tablespoons

Source: The Diabetes Snack, Munch, Nibble, Nosh Book

Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml

View recipe: http://diabeticgourmet.com/recipes/html/733.shtml

Ingredients

3/4 cup mild or medium thick and chunky salsa

1 (19 ounce) can cannellini beans, rinsed and drained

1 teaspoon lemon juice

1 teaspoon dark brown chili powder (or to taste)

1 teaspoon ground cumin

1/8 teaspoon salt

Directions

Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes. Discard the liquid.

In the bowl, mash the beans slightly with a fork.

Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl.

Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.

Nutritional Information Per Serving: Calories: 36; Protein: 2 g; Sodium: 74 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 0 g ; Carbohydrates: 7 g; Exchanges: 1/2 Starch

FRIJOLES COCIDOS

Yield: 4-1/2 cups (6 servings)

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

View recipe: http://diabeticgourmet.com/recipes/html/730.shtml

Ingredients

1-3/4 cup dried pinto beans (12 ounces)

1-1/4 cups chopped onion

3 cloves garlic, minced

2 teaspoons ground cumin

1 tablespoon olive oil

1/2 cup chopped green bell pepper

1/2 teaspoon ground coriander

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions

Wash and pick over the beans. Cover them with water and soak for 4 hours or overnight; drain.

Cover the beans with fresh water in a large saucepan. Bring to a boil; reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the beans are tender.

In a medium skillet, saute the onion, garlic, and cumin in the oil for 4 minutes. Add the green pepper and saute 5 minutes longer.

Drain the beans; reserve 1/2 cup liquid. Mash the beans with the reserved liquid; add the sauteed vegetables, the coriander, salt, and pepper. Mix well.

Nutritional Information Per Serving: Calories: 232; Protein: 12 g; Fat: 3 g; Sodium: 395 mg; Cholesterol: 0 mg; Dietary Fiber: 14 g; Sugars: 5 g; Carbohydrates: 40 g; Exchanges: 2-1/2 Starch, 1 Very Lean Meat

SPINACH, FETA AND GRAPE TOMATO OMELET

Yield: 4 servings.

Serving size: 1/2 omelet.

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes

Made with Canola Oil from the American Diabetes Association

Photo & Print Version: http://diabeticgourmet.com/recipes/html/1222.shtml

Ingredients

2 cups egg substitute

3 Tbsp fat-free milk

2 cups loosely packed baby spinach

2 Tbsp chopped fresh basil leaves

1 Tbsp canola oil

1 cup grape tomatoes, quartered

1/2 tsp chopped fresh rosemary leaves

1/2 cup reduced-fat feta cheese

Directions

Combine egg substitute and milk in a medium bowl and whisk until well blended.

Place spinach and basil in another medium bowl; set aside.

Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.

Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.

When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.

Nutritional Information Per Serving: Calories: 135; Protein: 16 g; Fat: 6 g; Sodium: 445 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Carbohydrates: 5 g

CHOCOLATE CHERRY TARTS

Servings: 24

Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml

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