New Year's Eve

Here are six recipes to help you through the celebrate New Year's Eve, including Chicken Picadillo and Cranberry Nut Tea Cakes. Enjoy!

SWEDISH MEATBALLS

Recipe Yield: Yield: 12 servings

https://diabeticgourmet.com/diabetic-recipes/swedish-meatballs

Source: Forbidden Foods Diabetic Cooking

Book Title: Forbidden Foods Diabetic Cooking

Ingredients

1 egg

1/2 cup low-fat (1%) milk

2 slices white bread, lightly toasted and made into coarse crumbs

1/2 small onion, minced

2 tablespoon minced fresh parsley

1/2 teaspoon salt (optional)

1/4 teaspoon ground allspice

1/4 teaspoon nutmeg

1 pound ground skinless turkey breast

1/2 pound lean ground pork

3 tablespoons all-purpose flour

2 teaspoons vegetable oil

Directions

In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes. Add the onion, parsley, salt, allspice, and nutmeg; blend well. Add the meats and stir with a fork until well blended. Cover and chill for at least 30 minutes.

Sprinkle with flour on a pice of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 tablespoon each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.

In a large nonstick skillet, heat 1 teaspoon of the oil. Add half the meatballs and cook until browned all over, 5 minutes. Cover and cook the meatballs until the meat is no longer pink, 20-25 minutes, turning occasionally. (Remaining meatballs should be refrigerated.)

Transfer the cooked meatballs to a bowl, cover, and keep warm.

Remove any small meat pieces from the skillet. Repeat step 3 with the remaining meatballs.

Nutritional Information Per Serving: Calories: 106; Fat: 3 g; Sodium: 65 mg; Cholesterol: 54 mg; Protein: 15 g; Carbohydrates: 5 g

Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat

CRANBERRY NUT TEA CAKE

Recipe Yield: Yield: 1 Cake (9 Servings)

https://diabeticgourmet.com/diabetic-recipes/cranberry-nut-tea-cake

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Ingredients

1-3/4 cups all-purpose flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup orange juice

1/3 cup plus 2 tablespoons canola or corn oil

1 large egg

1/2 cup fresh or thawed frozen cranberries, chopped

1/2 cup chopped walnuts

1 teaspoon grated orange zest

1 tablespoons powdered sugar

Directions

Preheat the oven to 375 degrees F. Prepare an 8-inch square baking pan with non-stick pan spray.

Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest.

Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack.

Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares.

Nutritional Information Per Serving: Calories: 299; Fat: 16 g; Sodium: 218 mg; Cholesterol: 24 mg; Protein: 4 g; Carbohydrates: 35 g

Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat

ORANGE CRANBERRY COOKIES

This recipe begins, “Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie.”

Recipe Yield: 24 cookies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies/print/

Ingredients

1/4 cup stick butter, softened

1 egg

3 tablespoons frozen orange juice concentrate, thawed

3/4 cup all-purpose flour, sifted

1/4 cup quick or old-fashioned oats, uncooked

1/3 cup Equal Spoonful or Granulated*

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

Dash salt

1 teaspoon grated orange peel

1/2 cup dried cranberries

1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 17 mg; Cholesterol: 14 mg; Protein: 1 g; Carbohydrates: 7 g

Diabetic Exchanges: 1/2 starch, 1/2 fat

CHICKEN PICADILLO

This recipe begins, “This zesty one-pot meal is easy to throw together on a busy weeknight.”

Recipe Yield: 6 servings.Serving size: 3/4 cup chicken and vegetables

View online with photo: https://diabeticgourmet.com/diabetic-recipes/chicken-picadillo

Print version: https://diabeticgourmet.com/diabetic-recipes/chicken-picadillo/print/

Ingredients

2 tsp olive oil

1 large yellow onion, finely chopped

1 medium green bell pepper, rinsed and finely chopped

1 medium red bell pepper, rinsed and finely chopped

1-1/2 Tbsp garlic, mashed (about 3 cloves)

12 oz boneless, skinless chicken breast, cut into thin strips

1/3 cup no-salt-added tomato sauce

1/3 cup low-sodium chicken broth

1/3 cup lemon juice

1/4 tsp ground cumin

2 bay leaves

1/3 cup water

1/4 cup golden seedless raisins

For garnish:

1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)

1 Tbsp capers, drained

2 Tbsp green olives, chopped

Directions

Heat olive oil in a large saute pan over medium heat. Add the onion, bell peppers, and garlic, and saute until vegetables are soft, about 5 minutes.

Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.

Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.

Cover the pan, and reduce the heat. Simmer for 10 minutes.

Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Nutritional Information Per Serving: Calories: 162; Fat: 5 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 133 mg; Cholesterol: 46 mg; Protein: 18 g; Carbohydrates: 13 g

CRUNCHY SNACK MIX

Recipe Yield: Makes 4 cups (8 servings)

Source: The New Family Cookbook for People with Diabetes

View online : https://diabeticgourmet.com/diabetic-recipes/crunchy-snack-mix

Print version: https://diabeticgourmet.com/diabetic-recipes/crunchy-snack-mix/print/

Ingredients

2 tablespoons margarine

1/2 teaspoon seasoned salt

2 teaspoons Worchestershire sauce

1 cup unsweetened oven-toasted rice cereal, such as Rice Chex or Crispix

1-1/2 cups unsweetened oven-toasted wheat cereal, such as Wheat Chex

1 cup (1 ounce, or about 90) thin pretzel sticks

1/2 cup (1 ounce, or about 32) reduced-fat tiny cheese crackers

Directions

Preheat the oven to 250 degrees F.

Melt the margarine in a shallow baking pan; stir in the salt and Worchestershire sauce.

Add the cereals, pretzels, and crackers.

Stir to coat the pieces with margarine.

Bake 45 minutes, stirring every 15 minutes.

Spread on paper towels to cool.

Store in an airtight container.

Nutritional Information Per Serving: Calories: 85; Fat: 2 g; Fiber: 1 g; Sodium: 301 mg; Protein: 2 g; Carbohydrates: 16 g; Sugars: 1 g

Diabetic Exchanges: 1 Starch

BAKED EGG ROLLS

This recipe begins, “Serve the egg rolls as part of any get together where you want to offer an impressive and delicious appetizer. Don’t worry if your first egg roll doesn’t look perfect; you’ll master the easy technique after rolling a couple.”

Recipe Yield: Makes 16 servings

View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-egg-rolls

Print version: https://diabeticgourmet.com/diabetic-recipes/baked-egg-rolls/print/

Ingredients

1 cooked pork tenderloin, (1 pound), trimmed

Cooking spray

4 cups coleslaw mix

2 green onions, thinly sliced

1/2 cup fresh cilantro, chopped

3 tablespoons hoisin sauce

16 egg roll wrappers

Directions

Preheat the oven to 425 degrees F.

Spray a large baking pan with cooking spray.

Place the coleslaw mix and green onions in a medium microwave-safe bowl.

Cover with wax paper and microwave on high until softened, 5 minutes. Transfer to a plate and let cool slightly.

Finely chop the tenderloin. Combine tenderloin, coleslaw mixture, cilantro, and hoisin sauce in a large bowl and toss to mix well.

Working with one 1 egg roll wrapper at a time (keep the remaining wrappers covered to prevent drying), place the wrapper on a work surface with one corner pointing toward you. Brush edge of wrapper with water.

Spoon about 1/4 cup of the pork tenderloin mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the sides and roll up.

Place the egg rolls seam side down on a plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.

Arrange egg rolls in a single layer seam side down in the prepared baking pan. Lightly spray egg rolls with cooking spray. Bake until the bottoms are lightly browned, about 8 minutes. Turn the egg rolls and bake until tops are lightly browned, about 3 minutes longer. Serve hot or warm.

Nutritional Information Per Serving: Calories: 100; Fat: 1 g; Fiber: 1 g; Sodium: 200 mg; Cholesterol: 20 mg; Protein: 9 g; Carbohydrates: 14 g

New Year's Eve

Here are six recipes to help you through the celebrate New Year's Eve, including Chicken Picadillo and Cranberry Nut Tea Cakes. Enjoy!

SWEDISH MEATBALLS

Recipe Yield: Yield: 12 servings

https://diabeticgourmet.com/diabetic-recipes/swedish-meatballs

Source: Forbidden Foods Diabetic Cooking

Book Title: Forbidden Foods Diabetic Cooking

Ingredients

1 egg

1/2 cup low-fat (1%) milk

2 slices white bread, lightly toasted and made into coarse crumbs

1/2 small onion, minced

2 tablespoon minced fresh parsley

1/2 teaspoon salt (optional)

1/4 teaspoon ground allspice

1/4 teaspoon nutmeg

1 pound ground skinless turkey breast

1/2 pound lean ground pork

3 tablespoons all-purpose flour

2 teaspoons vegetable oil

Directions

In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes. Add the onion, parsley, salt, allspice, and nutmeg; blend well. Add the meats and stir with a fork until well blended. Cover and chill for at least 30 minutes.

Sprinkle with flour on a pice of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 tablespoon each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.

In a large nonstick skillet, heat 1 teaspoon of the oil. Add half the meatballs and cook until browned all over, 5 minutes. Cover and cook the meatballs until the meat is no longer pink, 20-25 minutes, turning occasionally. (Remaining meatballs should be refrigerated.)

Transfer the cooked meatballs to a bowl, cover, and keep warm.

Remove any small meat pieces from the skillet. Repeat step 3 with the remaining meatballs.

Nutritional Information Per Serving: Calories: 106; Fat: 3 g; Sodium: 65 mg; Cholesterol: 54 mg; Protein: 15 g; Carbohydrates: 5 g

Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat

CRANBERRY NUT TEA CAKE

Recipe Yield: Yield: 1 Cake (9 Servings)

https://diabeticgourmet.com/diabetic-recipes/cranberry-nut-tea-cake

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Ingredients

1-3/4 cups all-purpose flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup orange juice

1/3 cup plus 2 tablespoons canola or corn oil

1 large egg

1/2 cup fresh or thawed frozen cranberries, chopped

1/2 cup chopped walnuts

1 teaspoon grated orange zest

1 tablespoons powdered sugar

Directions

Preheat the oven to 375 degrees F. Prepare an 8-inch square baking pan with non-stick pan spray.

Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest.

Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack.

Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares.

Nutritional Information Per Serving: Calories: 299; Fat: 16 g; Sodium: 218 mg; Cholesterol: 24 mg; Protein: 4 g; Carbohydrates: 35 g

Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat

ORANGE CRANBERRY COOKIES

This recipe begins, “Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie.”

Recipe Yield: 24 cookies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies/print/

Ingredients

1/4 cup stick butter, softened

1 egg

3 tablespoons frozen orange juice concentrate, thawed

3/4 cup all-purpose flour, sifted

1/4 cup quick or old-fashioned oats, uncooked

1/3 cup Equal Spoonful or Granulated*

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

Dash salt

1 teaspoon grated orange peel

1/2 cup dried cranberries

1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 17 mg; Cholesterol: 14 mg; Protein: 1 g; Carbohydrates: 7 g

Diabetic Exchanges: 1/2 starch, 1/2 fat

CHICKEN PICADILLO

This recipe begins, “This zesty one-pot meal is easy to throw together on a busy weeknight.”

Recipe Yield: 6 servings.Serving size: 3/4 cup chicken and vegetables

View online with photo: https://diabeticgourmet.com/diabetic-recipes/chicken-picadillo

Print version: https://diabeticgourmet.com/diabetic-recipes/chicken-picadillo/print/

Ingredients

2 tsp olive oil

1 large yellow onion, finely chopped

1 medium green bell pepper, rinsed and finely chopped

1 medium red bell pepper, rinsed and finely chopped

1-1/2 Tbsp garlic, mashed (about 3 cloves)

12 oz boneless, skinless chicken breast, cut into thin strips

1/3 cup no-salt-added tomato sauce

1/3 cup low-sodium chicken broth

1/3 cup lemon juice

1/4 tsp ground cumin

2 bay leaves

1/3 cup water

1/4 cup golden seedless raisins

For garnish:1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)

1 Tbsp capers, drained

2 Tbsp green olives, chopped

Directions

Heat olive oil in a large saute pan over medium heat. Add the onion, bell peppers, and garlic, and saute until vegetables are soft, about 5 minutes.

Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.

Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.

Cover the pan, and reduce the heat. Simmer for 10 minutes.

Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Nutritional Information Per Serving: Calories: 162; Fat: 5 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 133 mg; Cholesterol: 46 mg; Protein: 18 g; Carbohydrates: 13 g

CRUNCHY SNACK MIX

Recipe Yield: Makes 4 cups (8 servings)

Source: The New Family Cookbook for People with Diabetes

View online : https://diabeticgourmet.com/diabetic-recipes/crunchy-snack-mix

Print version: https://diabeticgourmet.com/diabetic-recipes/crunchy-snack-mix/print/

Ingredients

2 tablespoons margarine

1/2 teaspoon seasoned salt

2 teaspoons Worchestershire sauce

1 cup unsweetened oven-toasted rice cereal, such as Rice Chex or Crispix

1-1/2 cups unsweetened oven-toasted wheat cereal, such as Wheat Chex

1 cup (1 ounce, or about 90) thin pretzel sticks

1/2 cup (1 ounce, or about 32) reduced-fat tiny cheese crackers

Directions

Preheat the oven to 250 degrees F.

Melt the margarine in a shallow baking pan; stir in the salt and Worchestershire sauce.

Add the cereals, pretzels, and crackers.

Stir to coat the pieces with margarine.

Bake 45 minutes, stirring every 15 minutes.

Spread on paper towels to cool.

Store in an airtight container.

Nutritional Information Per Serving: Calories: 85; Fat: 2 g; Fiber: 1 g; Sodium: 301 mg; Protein: 2 g; Carbohydrates: 16 g; Sugars: 1 g

Diabetic Exchanges: 1 Starch

BAKED EGG ROLLS

This recipe begins, “Serve the egg rolls as part of any get together where you want to offer an impressive and delicious appetizer. Don’t worry if your first egg roll doesn’t look perfect; you’ll master the easy technique after rolling a couple.”

Recipe Yield: Makes 16 servings

View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-egg-rolls

Print version: https://diabeticgourmet.com/diabetic-recipes/baked-egg-rolls/print/

Ingredients

1 cooked pork tenderloin, (1 pound), trimmed

Cooking spray

4 cups coleslaw mix

2 green onions, thinly sliced

1/2 cup fresh cilantro, chopped

3 tablespoons hoisin sauce

16 egg roll wrappers

Directions

Preheat the oven to 425 degrees F.

Spray a large baking pan with cooking spray.

Place the coleslaw mix and green onions in a medium microwave-safe bowl.

Cover with wax paper and microwave on high until softened, 5 minutes. Transfer to a plate and let cool slightly.

Finely chop the tenderloin. Combine tenderloin, coleslaw mixture, cilantro, and hoisin sauce in a large bowl and toss to mix well.

Working with one 1 egg roll wrapper at a time (keep the remaining wrappers covered to prevent drying), place the wrapper on a work surface with one corner pointing toward you. Brush edge of wrapper with water.

Spoon about 1/4 cup of the pork tenderloin mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the sides and roll up.

Place the egg rolls seam side down on a plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.

Arrange egg rolls in a single layer seam side down in the prepared baking pan. Lightly spray egg rolls with cooking spray. Bake until the bottoms are lightly browned, about 8 minutes. Turn the egg rolls and bake until tops are lightly browned, about 3 minutes longer. Serve hot or warm.

Nutritional Information Per Serving: Calories: 100; Fat: 1 g; Fiber: 1 g; Sodium: 200 mg; Cholesterol: 20 mg; Protein: 9 g; Carbohydrates: 14 g

Double-Post Monday

On my original food blog, Confessions of a Foodie, I started having double posts on various days. Mondays, of course, had Meatless Monday, followed immediately with Double-Post Monday, Taco Tuesdays on (of course) Tuesday, as well as Double-Post Tuesday, and Thursdays were Diabetic Thursdays (with many recipes from here), as well as Double-Post Thursday. (Okay, so Wednesday and Friday got short-changed with only one post each.)

For a while, I've pondered adding a Double-Post Monday on this blog. I figure now is as good a time as any.

So...without further chit-chat, here we go. Besides being Meatless Monday, it's also Double-Post Monday. Here is a good mix of six recipes to help you through the day, including Orange Cranberry Cookies and Parmesan Green Beans. Enjoy!

MEXICAN CHICKEN

Yield: 4 servings

This can be found online at https://diabeticgourmet.com/diabetic-recipes/mexican-chicken

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

Ingredients

2 cups deli fresh salsa

1/4 cup chopped cilantro

1 cup fat-free sour cream

1/4 cup low-fat shredded cheddar cheese

1/2 package taco seasoning (or 1-2 teaspoons chili powder to reduce sodium)

Nonstick cooking spray

4 (4 ounce) boneless, skinless chicken breasts

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, mix together salsa, cilantro, sour cream, cheddar cheese, and taco seasoning.

Place chicken into a glass baking dish sprayed with nonstick cooking spray. Pour sauce over chicken and bake 40-45 minutes, until the chicken registers 170 degrees F. on an instant read thermometer.

Nutritional Information Per Serving: Calories: 250; Fat: 3 g; Cholesterol: 74 mg; Protein: 30 g; Carbohydrates: 24 g

Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat

ORANGE CRANBERRY COOKIES

This recipe begins, “Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie.”

Recipe Yield: 24 cookies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies/print/

Ingredients

1/4 cup stick butter, softened

1 egg

3 tablespoons frozen orange juice concentrate, thawed

3/4 cup all-purpose flour, sifted

1/4 cup quick or old-fashioned oats, uncooked

1/3 cup Equal Spoonful or Granulated*

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

Dash salt

1 teaspoon grated orange peel

1/2 cup dried cranberries

1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 17 mg; Cholesterol: 14 mg; Protein: 1 g; Carbohydrates: 7 g

Diabetic Exchanges: 1/2 starch, 1/2 fat

CRANBERRY ORANGE CHEESECAKE

This recipe begins, “Chopped fresh cranberries, grated orange peel and the tang of gingersnaps make this a festive looking and delicious cheesecake variation.

Recipe Yield: Serves: 16

View online: https://diabeticgourmet.com/diabetic-recipes/cranberry-orange-cheesecake

Print version: https://diabeticgourmet.com/diabetic-recipes/cranberry-orange-cheesecake/print/

Ingredients

Crust Ingredients:

1-1/3 cups gingersnap crumbs

3 tablespoons Equal Spoonful or Granulated*

3 tablespoons stick butter or margarine, melted

Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened

1 cup Equal Spoonful or Granulated**

2 eggs

2 egg whites

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup reduced-fat sour cream

2 teaspoons vanilla

1 cup chopped fresh or frozen cranberries

1-1/2 teaspoons grated orange peel

Additional grated orange peel (optional)

* May substitute 4-1/2 packets Equal sweetener

** May Substitute 24 packets Equal sweetener

Directions

For Crust, combine gingersnap crumbs, 3 tablespoons Equal and melted butter. Reserve 2 tablespoons crumb mixture.

Press remaining crumb mixture onto bottom of 9-inch springform pan.

Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.

For Cheesecake, beat cream cheese and 1 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined.

Mix in eggs, egg whites, cornstarch and salt.

Fold in sour cream and vanilla until combined.

Gently stir in cranberries and orange peel.

Pour batter over baked crust. Sprinkle with reserved crumb mixture.

Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack.

Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely.

Cover and refrigerate several hours or overnight before serving.

To serve, remove side of pan. Garnish top of cheesecake with grated orange peel, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 196; Fat: 13 g; Sodium: 268 mg; Cholesterol: 62 mg; Protein: 7 g; Carbohydrates: 13 g

Diabetic Exchanges: 1 milk, 2-1/2 fat

PARMESAN GREEN BEANS

This recipes begins, “A side dish so tasty, children won’t even know it’s good for them.”

Recipe Yield: Yield: 4 servings

Serving Size: 1 cup green bean mix

Source: Deliciously Healthy Family Meals

View online with photo: https://diabeticgourmet.com/diabetic-recipes/parmesan-green-beans

Print version: https://diabeticgourmet.com/diabetic-recipes/parmesan-green-beans/print/

Ingredients

1 Tbsp olive oil

1 tsp garlic, minced (about 1 clove) (or 1/4 tsp garlic powder)

1 small onion, thinly sliced (about 1/2 cup)

1 bag (16 oz) frozen green beans

1 cup low-sodium chicken broth

1/4 cup grated parmesan cheese

1/4 tsp ground black pepper

Directions

Combine olive oil and garlic in a large saucepan. Cook until garlic is soft, but not browned (about 30 seconds).

Add onion, and continue to cook for about 5 minutes over medium heat until soft.

Add green beans and chicken broth. Bring to a boil and simmer for 2 minutes, until the beans are heated through.

Sprinkle with parmesan cheese and pepper, and serve.

Nutritional Information Per Serving:Calories: 95; Fat: 5 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 117 mg; Cholesterol: 4 mg; Protein: 5 g; Carbohydrates: 9 g

GOLDEN CURRANT PILAF WITH CINNAMON

Recipe Yield: Yield: 6 Servings (1/2 cup each)

View online at https://diabeticgourmet.com/diabetic-recipes/golden-currant-pilaf-with-cinnamon

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Ingredients

3/4 cup chopped onion

2 teaspoons olive oil

1 cup uncooked long-grain white rice

2 cups homemade chicken broth or canned reduced-sodium chicken broth

1/2 cup dried currants

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

1/4 cup packed chopped fresh parsley

Directions

Saute the onion in the oil in a medium saucepan over medium-low heat until tender, about 5 minutes. Add the rice; cook 1 minute. Stir in the broth, currants, turmeric, cinnamon, and salt (if desired).

Bring to a boil. Reduce the heat; cover and simmer until most of the liquid is absorbed, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Stir in the parsley.

Nutritional Information Per Serving: Calories: 179; Fat: 2 g; Sodium: 35 mg; Protein: 4 g; Carbohydrates: 37 g

Diabetic Exchanges: 1-1/2 Starch, 1 Fruit

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

Thursday Recipes

Here are today's six recipes to help you through the day, including Chicken Picadillo and Cranberry Nut Tea Cakes. Enjoy!

SWEDISH MEATBALLS

Recipe Yield: Yield: 12 servings

https://diabeticgourmet.com/diabetic-recipes/swedish-meatballs

Source: Forbidden Foods Diabetic Cooking

Book Title: Forbidden Foods Diabetic Cooking

Ingredients

1 egg

1/2 cup low-fat (1%) milk

2 slices white bread, lightly toasted and made into coarse crumbs

1/2 small onion, minced

2 tablespoon minced fresh parsley

1/2 teaspoon salt (optional)

1/4 teaspoon ground allspice

1/4 teaspoon nutmeg

1 pound ground skinless turkey breast

1/2 pound lean ground pork

3 tablespoons all-purpose flour

2 teaspoons vegetable oil

Directions

In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes. Add the onion, parsley, salt, allspice, and nutmeg; blend well. Add the meats and stir with a fork until well blended. Cover and chill for at least 30 minutes.

Sprinkle with flour on a pice of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 tablespoon each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.

In a large nonstick skillet, heat 1 teaspoon of the oil. Add half the meatballs and cook until browned all over, 5 minutes. Cover and cook the meatballs until the meat is no longer pink, 20-25 minutes, turning occasionally. (Remaining meatballs should be refrigerated.)

Transfer the cooked meatballs to a bowl, cover, and keep warm.

Remove any small meat pieces from the skillet. Repeat step 3 with the remaining meatballs.

Nutritional Information Per Serving: Calories: 106; Fat: 3 g; Sodium: 65 mg; Cholesterol: 54 mg; Protein: 15 g; Carbohydrates: 5 g

Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat

CRANBERRY NUT TEA CAKE

Recipe Yield: Yield: 1 Cake (9 Servings)

https://diabeticgourmet.com/diabetic-recipes/cranberry-nut-tea-cake

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Ingredients

1-3/4 cups all-purpose flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup orange juice

1/3 cup plus 2 tablespoons canola or corn oil

1 large egg

1/2 cup fresh or thawed frozen cranberries, chopped

1/2 cup chopped walnuts

1 teaspoon grated orange zest

1 tablespoons powdered sugar

Directions

Preheat the oven to 375 degrees F. Prepare an 8-inch square baking pan with non-stick pan spray.

Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest.

Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack.

Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares.

Nutritional Information Per Serving: Calories: 299; Fat: 16 g; Sodium: 218 mg; Cholesterol: 24 mg; Protein: 4 g; Carbohydrates: 35 g

Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat

ORANGE CRANBERRY COOKIES

This recipe begins, “Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie.”

Recipe Yield: 24 cookies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies/print/

Ingredients

1/4 cup stick butter, softened

1 egg

3 tablespoons frozen orange juice concentrate, thawed

3/4 cup all-purpose flour, sifted

1/4 cup quick or old-fashioned oats, uncooked

1/3 cup Equal Spoonful or Granulated*

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

Dash salt

1 teaspoon grated orange peel

1/2 cup dried cranberries

1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 17 mg; Cholesterol: 14 mg; Protein: 1 g; Carbohydrates: 7 g

Diabetic Exchanges: 1/2 starch, 1/2 fat

CHICKEN PICADILLO

This recipe begins, “This zesty one-pot meal is easy to throw together on a busy weeknight.”

Recipe Yield: 6 servings.Serving size: 3/4 cup chicken and vegetables

View online with photo: https://diabeticgourmet.com/diabetic-recipes/chicken-picadillo

Print version: https://diabeticgourmet.com/diabetic-recipes/chicken-picadillo/print/

Ingredients

2 tsp olive oil

1 large yellow onion, finely chopped

1 medium green bell pepper, rinsed and finely chopped

1 medium red bell pepper, rinsed and finely chopped

1-1/2 Tbsp garlic, mashed (about 3 cloves)

12 oz boneless, skinless chicken breast, cut into thin strips

1/3 cup no-salt-added tomato sauce

1/3 cup low-sodium chicken broth

1/3 cup lemon juice

1/4 tsp ground cumin

2 bay leaves

1/3 cup water

1/4 cup golden seedless raisins

For garnish:1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)

1 Tbsp capers, drained

2 Tbsp green olives, chopped

Directions

Heat olive oil in a large saute pan over medium heat. Add the onion, bell peppers, and garlic, and saute until vegetables are soft, about 5 minutes.

Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.

Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.

Cover the pan, and reduce the heat. Simmer for 10 minutes.

Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Nutritional Information Per Serving: Calories: 162; Fat: 5 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 133 mg; Cholesterol: 46 mg; Protein: 18 g; Carbohydrates: 13 g

CRUNCHY SNACK MIX

Recipe Yield: Makes 4 cups (8 servings)

Source: The New Family Cookbook for People with Diabetes

View online : https://diabeticgourmet.com/diabetic-recipes/crunchy-snack-mix

Print version: https://diabeticgourmet.com/diabetic-recipes/crunchy-snack-mix/print/

Ingredients

2 tablespoons margarine

1/2 teaspoon seasoned salt

2 teaspoons Worchestershire sauce

1 cup unsweetened oven-toasted rice cereal, such as Rice Chex or Crispix

1-1/2 cups unsweetened oven-toasted wheat cereal, such as Wheat Chex

1 cup (1 ounce, or about 90) thin pretzel sticks

1/2 cup (1 ounce, or about 32) reduced-fat tiny cheese crackers

Directions

Preheat the oven to 250 degrees F.

Melt the margarine in a shallow baking pan; stir in the salt and Worchestershire sauce.

Add the cereals, pretzels, and crackers.

Stir to coat the pieces with margarine.

Bake 45 minutes, stirring every 15 minutes.

Spread on paper towels to cool.

Store in an airtight container.

Nutritional Information Per Serving: Calories: 85; Fat: 2 g; Fiber: 1 g; Sodium: 301 mg; Protein: 2 g; Carbohydrates: 16 g; Sugars: 1 g

Diabetic Exchanges: 1 Starch

BAKED EGG ROLLS

This recipe begins, “Serve the egg rolls as part of any get together where you want to offer an impressive and delicious appetizer. Don’t worry if your first egg roll doesn’t look perfect; you’ll master the easy technique after rolling a couple.”

Recipe Yield: Makes 16 servings

View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-egg-rolls

Print version: https://diabeticgourmet.com/diabetic-recipes/baked-egg-rolls/print/

Ingredients

1 cooked pork tenderloin, (1 pound), trimmed

Cooking spray

4 cups coleslaw mix

2 green onions, thinly sliced

1/2 cup fresh cilantro, chopped

3 tablespoons hoisin sauce

16 egg roll wrappers

Directions

Preheat the oven to 425 degrees F.

Spray a large baking pan with cooking spray.

Place the coleslaw mix and green onions in a medium microwave-safe bowl.

Cover with wax paper and microwave on high until softened, 5 minutes. Transfer to a plate and let cool slightly.

Finely chop the tenderloin. Combine tenderloin, coleslaw mixture, cilantro, and hoisin sauce in a large bowl and toss to mix well.

Working with one 1 egg roll wrapper at a time (keep the remaining wrappers covered to prevent drying), place the wrapper on a work surface with one corner pointing toward you. Brush edge of wrapper with water.

Spoon about 1/4 cup of the pork tenderloin mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the sides and roll up.

Place the egg rolls seam side down on a plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.

Arrange egg rolls in a single layer seam side down in the prepared baking pan. Lightly spray egg rolls with cooking spray. Bake until the bottoms are lightly browned, about 8 minutes. Turn the egg rolls and bake until tops are lightly browned, about 3 minutes longer. Serve hot or warm.

Nutritional Information Per Serving: Calories: 100; Fat: 1 g; Fiber: 1 g; Sodium: 200 mg; Cholesterol: 20 mg; Protein: 9 g; Carbohydrates: 14 g

Cookies!

Christmas seems to be a perfect time for baking cookies: between last-minute gift-giving, cookie exchanges, and bringing goodies in to work or school, cookies are perfect for this time of year. While I just posted other cookie recipes on Sunday, it doesn't hurt to have more cookies in your baking repertoire. Here are six yummy recipes to try, including Sugar-Free Sugar Cookies and Chocolate Peanut Butter Cookies. Enjoy!

ORANGE CRANBERRY COOKIES

This recipe begins, “Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie.”

Recipe Yield: 24 cookies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies/print/

Ingredients

1/4 cup stick butter, softened

1 egg

3 tablespoons frozen orange juice concentrate, thawed

3/4 cup all-purpose flour, sifted

1/4 cup quick or old-fashioned oats, uncooked

1/3 cup Equal Spoonful or Granulated*

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

Dash salt

1 teaspoon grated orange peel

1/2 cup dried cranberries

1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 17 mg; Cholesterol: 14 mg; Protein: 1 g; Carbohydrates: 7 g

Diabetic Exchanges: 1/2 starch, 1/2 fat

RASPBERRY-ALMOND BAR COOKIES

This recipe begins, “An easy to make bar cookie that is filled with flavor rich raspberry spreadable fruit. This buttery treat has 31% fewer calories than the traditional recipe.”

Recipe Yield: Yield: 24 servings

View online with photo: https://diabeticgourmet.com/diabetic-recipes/raspberry-almond-bar-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/raspberry-almond-bar-cookies/print/

Ingredients

2 cups all-purpose flour

1/2 cup Equal Spoonful or Granulated*

1/8 teaspoon salt

8 tablespoons cold stick butter or margarine, cut into pieces

1 egg

2 tablespoons water

1 teaspoon grated lemon peel

1 jar (10 ounces) seedless raspberry spreadable fruit

3 tablespoons toasted sliced almonds

* May substitute 12 packets Equal sweetener

Directions

Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350°F oven 12 to 15 minutes or until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 86; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Protein: 2 g; Carbohydrates: 12 g

Diabetic Exchanges: 1 starch, 1/2 fat

CHOCOLATE PEANUT BUTTER COOKIES

This recipe begins, “You're just 5 ingredients and 20 minutes away from a decadent chocolate dessert.”

Makes 4 dozen cookies.

This is from Diabetic Connect, and can be viewe online here.

Ingredients

1 Pkg. devil's food cake mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips

Directions

Heat oven to 350 degrees. Grease cookie sheets.

In a large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in chips.

Drop by rounded teaspoons 2 inches apart, on cookie sheets.

Bake at 350 degrees for 10 - 15 minutes or until set. Cool 1 minute; remove, place on cooling rack and cool completely.

Nutritional Facts: Servings: 1; Calories: 100; Protein: 3 g; Carbohydrate: 10 g; Dietary Fiber: 1 g; Fat: 5 g; Polyunsaturated Fat: 1 g; Saturated Fat: 2 g; Cholesterol: 9 mg; Sodium: 110 mg

EASY OAT CHOCOLATE CHIPS COOKIES

Preparation time: 15 minutes. Baking time: 10 minutes per pan.

Yield: about 3 dozen. Serving size: 2 cookies.

This is from Diabetes Self-Management and can be found online here.

Ingredients

1/3 cup margarine, softened

1/2 cup firmly packed brown sugar

1 egg

3 teaspoons vanilla

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup quick-cooking rolled oats

1/3 cup semisweet chocolate chips

Vegetable cooking spray

Directions

Preheat oven to 375°F. Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda, and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using two teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until lightly browned. Store in an airtight container.

Nutrition Facts Per Serving: Calories: 101 calories, Carbohydrates: 14 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 120 mg, Fiber: 1 g

Exchanges per serving: 1 starch, 1 fat. Carbohydrate choices: 1.

APRICOT OATMEAL BARS

This recipe begins, “Easy-to-make bar cookies will soon become a favorite. Oats add crunch and apricot spreadable fruit gives this cookie a rich fruit flavor.”

Recipe Yield: Serves: 16

https://diabeticgourmet.com/diabetic-recipes/apricot-oatmeal-bars

Ingredients

1-1/4 cups all-purpose flour

3/4 cup quick or old-fashioned oats, uncooked

1/2 cup Equal Spoonful or Granulated *

1/2 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/8 teaspoon salt

1/2 cup cold stick butter

2 tablespoons water

1 teaspoon vanilla

3/4 cup apricot or peach spreadable fruit

* May substitute 12 packets Equal sweetener

Directions

Combine flour, oats, Equal®, cinnamon, baking powder and salt. Cut in butter with a pastry blender until mixture is very fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.

Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly onto bottom of lightly sprayed 8-inch square baking pan. Bake in preheated 375F oven 12 to 15 minutes or until mixture is lightly browned at edge.

Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit. Bake an additional 20 to 25 minutes or until flour mixture is lightly browned on top. Cool completely on wire rack. Cut into squares.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 108; Fat: 6 g; Sodium: 27 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 14 g

Diabetic Exchanges: 1-1/2 starch, 1 fat

SUGAR-FREE SUGAR COOKIES

This recipe begins, “Sugar cookies are one of the most popular holiday cookies to bake. Parents and kids can team up for a fun baking session – kids love using cookie cutouts!”

Recipe Yield: 24 servings; One (3-inch) cookie per serving.

To view this online, go to https://diabeticgourmet.com/diabetic-recipe/sugar-free-sugar-cookies-cutouts

Ingredients

1/3 cup unsweetened applesauce

1/4 cup butter, softened

1/4 cup whipped cream cheese

27 packets Equal sweetener*

1/4 cup egg whites

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Cooking spray

Red and green sugar free gelatin

*Substitute 1 cup plus 2 tablespoons Equal Spoonful for the packets.

Directions

Beat applesauce, butter and cream cheese in a mixing bowl with an electric mixer on medium speed until well blended.

Mix in Equal, egg whites and extracts until combined.

Gradually mix in combined dry ingredients until blended.

Wrap dough in plastic wrap and refrigerate 1 to 2 hours.

Preheat oven to 350F.

Spray baking sheets with cooking spray; set aside.

Roll out dough on very lightly floured surface to 1/4th inch thickness.

Cut with your favorite holiday cookies cutters. Place on prepared baking sheets.

Sprinkle lightly with gelatin.

Bake 8 to 9 minutes.

Cool on pans 2 minutes.

Remove from pans and cool completely on wire racks.

Nutritional Information Per Serving: Calories: 64; Fat: 3 g; Sodium: 74 mg; Cholesterol: 7 mg; Protein: 1 g; Carbohydrates: 9 g

Diabetic Exchanges: 1/2 Fat, 1/2 Starch

Meatless Monday

It's another Meatless Monday, time to try six meatless recipes, including Green Beans with Poppy Seed Dressing and Orange Cranberry Cookies. Enjoy!

APPLE STUFFED ACORN SQUASH

This is from Diabetes Self-Management and can be found online at https://www.diabetesselfmanagement.com/recipes/sides/apple-stuffed-acorn-squash/.

Ingredients

1/4 cup raisins

2 acorn squash (about 4 inches in diameter)

Butter-flavored cooking spray

2 tablespoons sucralose no-calorie sweetener

1/4 teaspoon ground cinnamon

2 medium Fuji apples

2 tablespoons light butter

Directions

Cover raisins with warm water and soak 20 minutes. Preheat oven to 375°F.

Cut squash into quarters; remove seeds. Place squash on baking sheet. Spray inside of each squash quarter with cooking spray. Combine sweetener and cinnamon in small bowl; sprinkle squash quarters with half of cinnamon mixture. Bake 10 minutes.

Meanwhile, cut apples into quarters; remove cores. Chop apples into 1/2-inch pieces. Drain raisins. Melt butter in medium saucepan over medium heat. Add apples, raisins, and remaining cinnamon mixture; cook and stir 1 minute. Top partially baked squash with equal amounts apple mixture. Bake 30 to 35 minutes or until apples and squash are tender. Serve warm.

Yield: 8 servings.

Nutrition Facts Per Serving: Calories: 87 calories, Carbohydrates: 20 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 28 mg, Fiber: 3 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fruit.

GREEN BEANS WITH POPPY SEED DRESSING

Recipe Yield: 4 servings (3/4 cup each)

View online: https://diabeticgourmet.com/diabetic-recipes/green-beans-with-poppy-seed-dressing

Print version: https://diabeticgourmet.com/diabetic-recipes/green-beans-with-poppy-seed-dressing/print/

Source: The Eating Well Diabetes Cookbook

Ingredients

1 teaspoon poppy seeds

2 tablespoons extra-virgin olive oil

1 teaspoon white-wine or rice-wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon honey

1 tablespoon minced shallot

1/8 teaspoon salt, or to taste

Freshly ground pepper to taste

1 pound green beans, stem ends trimmed

Directions

To prepare dressing: Heat a small dry skillet over medium-low heat.

Add poppy seeds and toast, stirring, until fragrant, about 1 minute.

Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.

To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 8 minutes. Drain.

Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.

Nutritional Information Per Serving: Calories: 113; Fat: 8 g; Fiber: 4 g; Sodium: 104 mg; Protein: 3 g; Carbohydrates: 11 g

Diabetic Exchanges: 1-1/2 Vegetable, 1-1/2 Fat

TABBOULEH (CRACKED WHEAT SALAD)

Recipe Yield: Yield: 3 cups (6 servings)

Find this at https://diabeticgourmet.com/diabetic-recipes/tabbouleh-cracked-wheat-salad

Ingredients

1/2 cup finely cut bulgur

1 cup finely chopped fresh parsley

1/2 cup chopped onion

1 fresh tomato, cored, seeded, and chopped

3 tablespoons fresh lemon juice

3 tablespoons canola or corn oil

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions

Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.

Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.

Nutritional Information Per Serving: Calories: 122; Fat: 7 g; Sodium: 206 mg; Protein: 2 g; Carbohydrates: 13 g

Diabetic Exchanges: 1 Starch, 1 Fat

TOMATO COCKTAIL

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Recipe Yield: Yield: 4 servings (3/4 cup each)

This can be viewed at https://diabeticgourmet.com/diabetic-recipes/tomato-cocktail

Ingredients

3 cups tomato juice

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon seasoned salt

1/2 teaspoon Worcestershire sauce

1/8 teaspoon celery seeds

1 rib celery

Directions

Combine the juice and seasonings. Chill. Slice the celery ribs into 4 sticks. Serve a celery stick as a "stirrer" in each tomato cocktail.

Nutritional Information Per Serving: Calories: 37; Sodium: 774 mg; Protein: 2 g; Carbohydrates: 9 g

Diabetic Exchanges: 2 Vegetable

ORANGE CRANBERRY COOKIES

This recipe begins, “Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie.”

Recipe Yield: 24 cookies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies/print/

Ingredients

1/4 cup stick butter, softened

1 egg

3 tablespoons frozen orange juice concentrate, thawed

3/4 cup all-purpose flour, sifted

1/4 cup quick or old-fashioned oats, uncooked

1/3 cup Equal Spoonful or Granulated*

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

Dash salt

1 teaspoon grated orange peel

1/2 cup dried cranberries

1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 17 mg; Cholesterol: 14 mg; Protein: 1 g; Carbohydrates: 7 g

Diabetic Exchanges: 1/2 starch, 1/2 fat

FRESH PEACH MUFFINS

Yield: 12 muffins

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/fresh-peach-muffins

Ingredients

1 cup peeled, chopped fresh ripe peaches

1 teaspoon fresh lemon juice

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon mace

1/4 teaspoon salt

1 large egg, or 1/4 cup egg substitute

1/4 cup canola or corn oil

1 cup fat-free milk

Directions

Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the muffin cups with paper liners.

Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.

In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.

Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour is moistened.

Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 full.

Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking.

Nutritional Information Per Serving: Calories: 154; Fat: 5 g; Sodium: 156 mg; Cholesterol: 18 mg; Protein: 4 g; Carbohydrates: 23 g

Diabetic Exchanges: 1-1/2 Starch, 1 Fat

Meatless Monday

Were you aware that diabetic neuropathies are on the rise? According to an article on Diabetes Self-Management's website, they are.

What, exactly, is diabetic neuropathy? It "is a type of nerve damage caused by diabetes," with symptoms such as numbness, tingling, or pain in one's extremities.

To read the entire article ("Diabetic Neuropathies on the Rise"), click here.

And now on to today's recipes. Since it's Monday, officially Meatless Monday, it is time to check out what it's like to go a day without meat. Here are six vegetarian (and diabetic) recipes to try out, including Coconut Custard Pie and Pasta with Broccoli Rabe. Enjoy!

ORANGE AND KIWI SALAD

Recipe Yield: Yield: 6 servings (1 cup each)

View this online at https://diabeticgourmet.com/diabetic-recipes/orange-and-kiwi-salad

Source: The Diabetes Food and Nutrition Bible

Book Title: The Diabetes Food and Nutrition Bible

Ingredients

3/4 pound romaine lettuce (about 1 small head)

3 small kiwi fruits, peeled and sliced into 1/4-inch rounds

2 oranges, peeled and sliced into 1/2-inch rounds

3 tablespoons apple cider or champagne vinegar

1 teaspoon lemon juice

Salt and pepper to taste

2 tablespoons walnut oil or olive oil

1 small red onion, sliced into rings

Directions

Wash the lettuce and tear into bite-sized pieces. Put the lettuce on a serving platter. Top the lettuce with the kiwis and oranges placed in a circular pattern.

Combine the vinegar, lemon juice, pepper, salt and oil in a small bowl. Whisk until blended. Drizzle the dressing over the salad.

Top the salad with red onion rings.

Nutritional Information Per Serving: Calories: 103; Fat: 5 g; Protein: 2 g; Carbohydrates: 14 g

Diabetic Exchanges: 1 Fruit, 1 Fat

ORANGE CRANBERRY BREAD

Recipe Yield: 1 loaf (18 slices)

Source: The New Family Cookbook for People with Diabetes

View online: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-bread

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-bread/print/

Ingredients

2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking flour

1/2 teaspoon salt

1 medium orange

2 teaspoons margarine, melted

1 large egg, beaten, or 1/4 cup egg substitute

1 teaspoon pure vanilla extract

1 cup fresh or frozen cranberries, coarsely chopped

1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.

Sift the flour, sugar, baking soda, and salt together in a large bowl.

Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.

Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.

Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.

If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.

Nutritional Information Per Serving: Calories: 108; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg; Protein: 2 g; Carbohydrates: 19 g

Diabetic Exchanges: 1 Starch, 1/2 Fat

COUNTRY PEACH TART

This recipe begins, “Easier than a pie, but just as flavorful and appealing, you’ll like this quick to fix dessert filled with cinnamon and almond spiked peaches. Use a refrigerated pie crust for added ease in preparation.”

Recipe Yield: Serves: 8

View online: https://diabeticgourmet.com/diabetic-recipes/country-peach-tart

Print version: https://diabeticgourmet.com/diabetic-recipes/country-peach-tart/print/

Ingredients

Pastry for single-crust 9-inch pie

4 cups peeled, pitted, sliced fresh peaches or frozen unsweetened peaches, thawed

1/2 cup Equal Spoonful or Granulated*

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon almond extract

*May substitute 12 packets Equal sweetener

Directions

Roll pastry on floured surface to 12-inch circle. Transfer to an ungreased baking sheet.

Combine peaches, Equal®, flour, cinnamon and almond extract. Toss gently to coat. Arrange peach mixture on pastry, leaving 2-inch border around edge of pastry. Bring pastry edge toward center, overlapping as necessary.

Bake tart in preheated 425F oven 25 to 30 minutes or until crust is golden and peaches are tender. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 161; Fat: 7 g; Sodium: 100 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 23 grams

Diabetic Exchanges: 1/2 fruit, 1 starch, 1 fat

ORANGE CRANBERRY COOKIES

This recipe begins, “Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie.”

Recipe Yield: 24 cookies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies/print/

Ingredients

1/4 cup stick butter, softened

1 egg

3 tablespoons frozen orange juice concentrate, thawed

3/4 cup all-purpose flour, sifted

1/4 cup quick or old-fashioned oats, uncooked

1/3 cup Equal Spoonful or Granulated*

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

Dash salt

1 teaspoon grated orange peel

1/2 cup dried cranberries

1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 17 mg; Cholesterol: 14 mg; Protein: 1 g; Carbohydrates: 7 g

Diabetic Exchanges: 1/2 starch, 1/2 fat

COCONUT CUSTARD PIE

This recipe begins, “A baked custard pie with less carbs and calories.”

Recipe Yield: Serves: 8

View online: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie

Print version: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie/print/

Ingredients

Pastry for single-crust 9 inch pie

4 eggs

2 cups 2% milk

1 cup Equal Spoonful or Granulated*

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 cup toasted flaked coconut

1 teaspoon coconut extract (optional**)

* May substitute 24 packets Equal sweetener

** For added coconut flavor use the optional coconut extract.

Directions

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.

Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.

Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean.

Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.

Nutritional Information Per Serving: Calories: 194; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg; Protein: 6 g; Carbohydrates: 19 g

Diabetic Exchanges: 1/2 milk, 1/2 starch, 2 fat

PASTA WITH BROCCOLI RABE

This is fromDiabetes Self-Management and can be viewed online here.

Yield: 6 servings.

Ingredients

1/4 teaspoon salt

1 pound broccoli rabe*, stems trimmed

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 pound ziti pasta

2 tomatoes, seeded and chopped

Directions

Bring large pot of water to boil. Add salt and broccoli rabe. Cook until broccoli is tender-crisp and still bright green, about 5 minutes. Remove broccoli from pot, leaving cooking water in pot. Rinse broccoli quickly under cold, running water or dunk in ice-water bath. Set aside.

Heat oil in large, deep skillet over medium heat. Add garlic and red pepper and cook just until garlic begins to sizzle, about 1 minute. Turn off heat.

Bring pot with broccoli cooking water to boil. Add pasta and cook until just tender. Drain pasta, reserving 1 cup of cooking water.

Chop broccoli into 1-inch pieces. Add broccoli to skillet holding oil, garlic, and red pepper mixture. Cook mixture over medium heat until hot. Add pasta and tomatoes to skillet with broccoli mixture. Toss together, adding pasta water as needed to keep dish moist.

*Note: Broccoli rabe, also called rapini, has 6- to 9-inch stalks with clusters of tiny, broccoli-like buds. It has a stronger, slightly bitter flavor. Broccoli can be substituted for a milder flavor

Nutrition Facts Per Serving: Calories: 379 calories, Carbohydrates: 60 g, Protein: 11 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 111 mg, Fiber: 2 g

Exchanges per serving: 4 Bread/Starch, 2 Fat.

Wednesday Recipes

We're well into the holiday season. Here is a good mix of six recipes that you can try throughout the season and beyond, including Orange Cranberry Cookies and Parmesan Green Beans. Enjoy!

MEXICAN CHICKEN

Yield: 4 servings

This can be found online at https://diabeticgourmet.com/diabetic-recipes/mexican-chicken

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

Ingredients

2 cups deli fresh salsa

1/4 cup chopped cilantro

1 cup fat-free sour cream

1/4 cup low-fat shredded cheddar cheese

1/2 package taco seasoning (or 1-2 teaspoons chili powder to reduce sodium)

Nonstick cooking spray

4 (4 ounce) boneless, skinless chicken breasts

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, mix together salsa, cilantro, sour cream, cheddar cheese, and taco seasoning.

Place chicken into a glass baking dish sprayed with nonstick cooking spray. Pour sauce over chicken and bake 40-45 minutes, until the chicken registers 170 degrees F. on an instant read thermometer.

Nutritional Information Per Serving: Calories: 250; Fat: 3 g; Cholesterol: 74 mg; Protein: 30 g; Carbohydrates: 24 g

Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat

ORANGE CRANBERRY COOKIES

This recipe begins, “Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie.”

Recipe Yield: 24 cookies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies/print/

Ingredients

1/4 cup stick butter, softened

1 egg

3 tablespoons frozen orange juice concentrate, thawed

3/4 cup all-purpose flour, sifted

1/4 cup quick or old-fashioned oats, uncooked

1/3 cup Equal Spoonful or Granulated*

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

Dash salt

1 teaspoon grated orange peel

1/2 cup dried cranberries

1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 17 mg; Cholesterol: 14 mg; Protein: 1 g; Carbohydrates: 7 g

Diabetic Exchanges: 1/2 starch, 1/2 fat

CRANBERRY ORANGE CHEESECAKE

This recipe begins, “Chopped fresh cranberries, grated orange peel and the tang of gingersnaps make this a festive looking and delicious cheesecake variation.

Recipe Yield: Serves: 16

View online: https://diabeticgourmet.com/diabetic-recipes/cranberry-orange-cheesecake

Print version: https://diabeticgourmet.com/diabetic-recipes/cranberry-orange-cheesecake/print/

Ingredients

Crust Ingredients:

1-1/3 cups gingersnap crumbs

3 tablespoons Equal Spoonful or Granulated*

3 tablespoons stick butter or margarine, melted

Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened

1 cup Equal Spoonful or Granulated**

2 eggs

2 egg whites

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup reduced-fat sour cream

2 teaspoons vanilla

1 cup chopped fresh or frozen cranberries

1-1/2 teaspoons grated orange peel

Additional grated orange peel (optional)

* May substitute 4-1/2 packets Equal sweetener

** May Substitute 24 packets Equal sweetener

Directions

For Crust, combine gingersnap crumbs, 3 tablespoons Equal and melted butter. Reserve 2 tablespoons crumb mixture.

Press remaining crumb mixture onto bottom of 9-inch springform pan.

Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.

For Cheesecake, beat cream cheese and 1 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined.

Mix in eggs, egg whites, cornstarch and salt.

Fold in sour cream and vanilla until combined.

Gently stir in cranberries and orange peel.

Pour batter over baked crust. Sprinkle with reserved crumb mixture.

Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack.

Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely.

Cover and refrigerate several hours or overnight before serving.

To serve, remove side of pan. Garnish top of cheesecake with grated orange peel, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 196; Fat: 13 g; Sodium: 268 mg; Cholesterol: 62 mg; Protein: 7 g; Carbohydrates: 13 g

Diabetic Exchanges: 1 milk, 2-1/2 fat

CHICKEN AND SWEET POTATO CHILI

Yield: 4 servings. Serving size: 1 1/2 cups per serving.

This is from Diabetes Self-Management and can be found online here.

Ingredients

1 to 2 sweet potatoes, peeled and cut into 1/2-inch chunks

2 teaspoons canola oil

1 cup chopped onion

3/4 pound boneless skinless chicken breasts or chicken tenders, cut into 3/4-inch chunks*

3 cloves garlic, minced

2 teaspoons chili powder

1 can (14 1/2 ounces) diced fire-roasted tomatoes, undrained

1 can (16 ounces) no-salt-added kidney beans or pinto beans, drained

1/2 cup chipotle or jalapeño salsa

Directions

Place sweet potatoes in large saucepan and add enough water to cover. Bring to a boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.

Add chicken, garlic, and chili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa, and sweet potatoes; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.

*This is easier to do if chicken is partially frozen.

**Note: Sweet potatoes are the star of this chili and they’re nutritional superstars, too. One sweet Directionspotato provides about two and a half times the Recommended Daily Allowance for healthy adults of vitamin A, plus fiber, potassium and vitamin C.

Nutrition Facts Per Serving: Calories: 258 calories, Carbohydrates: 34 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 496 mg, Fiber: 7 g

Exchanges per serving: 1 1/2 cups.

PARMESAN GREEN BEANS

This recipes begins, “A side dish so tasty, children won’t even know it’s good for them.”

Recipe Yield: Yield: 4 servings

Serving Size: 1 cup green bean mix

Source: Deliciously Healthy Family Meals

View online with photo: https://diabeticgourmet.com/diabetic-recipes/parmesan-green-beans

Print version: https://diabeticgourmet.com/diabetic-recipes/parmesan-green-beans/print/

Ingredients

1 Tbsp olive oil

1 tsp garlic, minced (about 1 clove) (or 1/4 tsp garlic powder)

1 small onion, thinly sliced (about 1/2 cup)

1 bag (16 oz) frozen green beans

1 cup low-sodium chicken broth

1/4 cup grated parmesan cheese

1/4 tsp ground black pepper

Directions

Combine olive oil and garlic in a large saucepan. Cook until garlic is soft, but not browned (about 30 seconds).

Add onion, and continue to cook for about 5 minutes over medium heat until soft.

Add green beans and chicken broth. Bring to a boil and simmer for 2 minutes, until the beans are heated through.

Sprinkle with parmesan cheese and pepper, and serve.

Nutritional Information Per Serving:Calories: 95; Fat: 5 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 117 mg; Cholesterol: 4 mg; Protein: 5 g; Carbohydrates: 9 g

GOLDEN CURRANT PILAF WITH CINNAMON

Recipe Yield: Yield: 6 Servings (1/2 cup each)

View online at https://diabeticgourmet.com/diabetic-recipes/golden-currant-pilaf-with-cinnamon

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Ingredients

3/4 cup chopped onion

2 teaspoons olive oil

1 cup uncooked long-grain white rice

2 cups homemade chicken broth or canned reduced-sodium chicken broth

1/2 cup dried currants

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

1/4 cup packed chopped fresh parsley

Directions

Saute the onion in the oil in a medium saucepan over medium-low heat until tender, about 5 minutes. Add the rice; cook 1 minute. Stir in the broth, currants, turmeric, cinnamon, and salt (if desired).

Bring to a boil. Reduce the heat; cover and simmer until most of the liquid is absorbed, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Stir in the parsley.

Nutritional Information Per Serving: Calories: 179; Fat: 2 g; Sodium: 35 mg; Protein: 4 g; Carbohydrates: 37 g

Diabetic Exchanges: 1-1/2 Starch, 1 Fruit

Cookies!

We all crave something just a little snacky once in a while. Just because you or a loved one is diabetic doesn't mean that you have to forgo those snacky items (in moderation, of course). Here are six yummy diabetic cookie recipes to help you through the rest of the weekend (or any time), including Chocolate Dunk Cookies and Golden Peanut Butter Cookies. Enjoy!

ORANGE CRANBERRY COOKIES

Found at Diabetic Gourmet's site; the recipe is at http://diabeticgourmet.com/recipes/html/945.shtml. It yields 24 cookies, and starts by stating, "Two favorite Fall flavors - cranberry and orange - combined in an easy to make drop cookie."

Ingredients

1/4 cup stick butter, softened

1 egg

3 tablespoons frozen orange juice concentrate, thawed

3/4 cup all-purpose flour, sifted

1/4 cup quick or old-fashioned oats, uncooked

1/3 cup Equal Spoonful or Granulated*

1/4 teaspoon baking soda

1/8 teaspoon cream of tartar

Dash salt

1 teaspoon grated orange peel

1/2 cup dried cranberries

1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information (Per Serving): Calories: 65; Protein: 1 g; Sodium: 17 mg; Cholesterol: 14 mg; Fat: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

ALMOST SHORTBREAD COOKIES

Yield: 2 dozen cookies (24 servings)

Source: The New Family Cookbook for People with Diabetes

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

View Online: http://diabeticgourmet.com/recipes/html/512.shtml

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 cup corn or canola oil

1 large egg

2 tablespoons sugar

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.

Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.

Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.

Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat

GOLDEN PEANUT BUTTER COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=787

Online version: http://diabeticgourmet.com/recipes/html/787.shtml

Source: The Complete Diabetes Prevention Plan

Ingredients

1 cup whole-wheat pastry flour

3/4 cup oat flour

Sugar substitute equal to 1/4 cup sugar

3/4 teaspoon baking soda

3/4 teaspoon baking powder

2/3 cup peanut butter

1/4 cup plus 2 tablespoons margarine or butter

3/4 cup light brown sugar

1/4 cup fat-free egg substitute

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.

Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract.

Add the flour mixture to the peanut butter mixture and beat to mix well.

Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.

Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Yield: 40 cookies

Source: The Best Diabetes Cookbook

Info: http://diabeticgourmet.com/book_archive/details/25.shtml

Ingredients

1/2 cup brown sugar

1/3 cup granulated sugar

1/3 cup peanut butter

1/3 cup 2% milk

1/4 cup soft margarine

1 egg

1 teaspoon vanilla

1/2 cup all-purpose flour

1/3 cup whole wheat flour

1 teaspoon baking soda

1/3 cup chocolate chips

1/4 cup raisins

Directions

Preheat oven to 350 degrees F. Spray baking sheets with nonstick vegetable spray.

In large bowl or food processor, beat together brown and granulated sugars, peanut butter, milk, margarine, egg and vanilla until well blended.

Combine all-purpose and whole what flours and baking soda; add to bowl and mix just until incorporated. Do not overmix. Stir in chocolate chips and raisins.

Drop by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake for 12 to 15 minutes or until browned.

Nutritional Facts Per Serving:

Calories: 70, Carbohydrate: 10 g, Fiber: 1 g, Protein: 1 g, Fat: 3 g, Sodium: 51 mg, Cholesterol: 6 mg Diabetic Exchanges: 2/3 Other Carbohydrate, 1/2 Fat

CHOCOLATE OATMEAL COOKIES

Yield: 40 cookies; Serving size: 1 cookie

Source: Splenda

View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml

Ingredients

1 cup all-purpose flour

1-1/4 cups rolled oats

6 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons trans-free margarine, softened

1/2 cup Splenda Sugar Blend

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

Directions

Preheat oven to 350 degrees F.

Combine flour, oats, cocoa, baking powder, and salt.

In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.

Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.

Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g

CHOCOLATE DUNK COOKIES

Yield: 36 servings; Serving size: 1 cookie

Source: Splenda

Find at: http://diabeticgourmet.com/recipes/html/1042.shtml

Ingredients

1-3/4 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

4 squares Baker's Semi-Sweet Chocolate, divided

3/4 cup(1 1/2 sticks) margarine, softened

1/2 cup packed brown sugar

1/2 cup Splenda No Calorie Sweetener, Granulated

1 egg

1 teaspoon vanilla extract

1 tablespoon thawed Cool Whip Sugar Free Whipped Topping

1 teaspoon warm water

Directions

Preheat oven to 375 degrees F.

Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.

Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.

Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.

Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.

Nutritional Information Per Serving: Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10g