Thursday Recipes

Here are today's six diabetic recipes to h help you through the day. Enjoy!

NEW YORK CHEESECAKE

9 servings

Source: The Diabetes Snack Munch Nibble Nosh Book

Find this recipe at: http://diabeticgourmet.com/recipes/html/794.shtml

Ingredients

3/4 cup very finely ground pecans (1 cup whole pecans)

1 (15 ounce) carton part-skim ricotta cheese

1 cup plain low-fat yogurt

1 cup Splenda

1/2 cup fat-free liquid egg substitute

2 tablespoons white flour

1 tablespoon vanilla extract

Zest (grated rind) of one small lemon

1 (8 ounce) package cream cheese, at room temperature

Directions

Preheat the oven to 350 degrees F.

Spray a 10-inch springform pan with nonstick spray.

Sprinkle the ground pecans evenly over the pan bottom, patting them into place. The crust layer will be very light and may not entirely cover the bottom of the pan.

In a food processor, combine the ricotta, yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest. Process until partially smoothed, about 1-1/2 minutes.

Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks through the feed tube. Process after each addition. Process until smooth - an additional 1-1/2 to 2 minutes.

Carefully spoon the mixture over the ground pecans.

Bake in the center of the preheated oven for 15 minutes.

Lower the oven temperature to 325 degrees F. and bake for an additional 50 to 60 minutes or until the cheesecake edges have begun to brown and the center is puffed and seems set when the surface is lightly tapped.

Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours or overnight until cooled. When cooled, cover with plastic wrap. If desired, top with cut fruit.

Nutritional Information Per Serving: Calories: 272; Protein: 11 g; Fat: 21 g; Sodium: 178 mg; Cholesterol: 45 mg; Saturated Fat: 9 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 11 g; Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbohydrate

PINEAPPLE UPSIDE-DOWN CAKE

Yield: 12 servings

Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers

Info: http://diabeticgourmet.com/book_archive/details/12.shtml

Ingredients

2 tablespoons stick margarine

2 tablespoons firmly packed brown sugar

4 slices water-packed canned pineapple, drained

2 maraschino cherries, cut in half

1-1/4 cups all-purpose flour

1-1/2 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons stick margarine, softened

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

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

Directions

Preheat oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, melt the margarine. Remove from the heat and stir in the brown sugar. Place the pineapple slices on the sugar mixture, centering the slices closely in the center of the pan so all the pieces are touching. Place a cherry half in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder, and salt.

In another medium bowl, with an electric mixer at medium speed, beat the margarine and granulated sugar until blended, about 1 minute. Add the egg and vanilla and continue beating until smooth, about 30 seconds. The batter will be thin. Add the flour mixture to the batter in thirds, alternating with milk, blending until smooth, 2 minutes. Spoon the batter on top of the pineapple mixture and spread evenly.

Bake until golden brown, about 25-35 minutes. Unmold by sliding a thin knife around the cake, pressing against the pan. Invert onto a cake plate. Serve warm.

Nutritional Information Per Serving (1 piece): Calories: 148, Fat: 7 g, Cholesterol: 18 mg, Sodium: 231 mg, Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 8 g, Protein: 2 g, Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat

GREEN BEAN SALAD

Yield: 3-3/4 cups (4 servings)

Source: The New Family Cookbook for People with Diabetes

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

Ingredients

12 ounces fresh small green beans, ends trimmed

8 fresh mushrooms, sliced

1/2 cup chopped red onion

3 tablespoons canola or corn oil

1 tablespoon balsamic or red wine vinegar

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions

Cook the green beans in a large pot of boiling water for 5 minutes; drain.

Plunge the beans into a bowl of ice water to stop the cooking and retain their bright green color. Drain and place in a large bowl.

Add the mushrooms and onions to the beans; toss to mix.

For the dressing, whisk the oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans. toss lightly. Serve immediately.

Nutritional Information Per Serving (about 1 cup): Calories: 136, Fat: 11 g, Cholesterol: 0 mg, Sodium: 295 mg, Carbohydrate: 9 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 2 g, Diabetic Exchanges: 2 Vegetable, 2 Fat

VEGETABLE CHILI

Yield: 9 servings

Source: "The Eating Well Diabetes Cookbook"

Info: http://diabeticgourmet.com/book_archive/details/87.shtml

Ingredients

1 tablespoon canola oil

1 large onion, chopped

1 clove garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 pound zucchini (2 medium), cut into 1/2-inch chunks

1/4 cup thinly sliced sun-dried tomatoes (not packed in oil)

1-1/2 tablespoons all-purpose flour

2 (15-1/2 ounce) cans pinto beans, rinsed

2 cups vegetable broth

2 cups fresh corn kernels (from 4 ears) or frozen

1 (14-1/2 ounce) can diced tomatoes

1/3 cup chopped fresh cilantro

Freshly ground pepper to taste

Directions

Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Reduce heat to medium-low. Add garlic, chili powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. Add zucchini and sun-dried tomatoes; cook, stirring, for 2 minutes more.

Add flour and beans; cook, stirring, for 1 minute. Add broth, corn and tomatoes. Bring to a boil, reduce heat to low and simmer, partially covered, until the zucchini is tender 15 to 20 minutes. Stir in cilantro and season with pepper.

Nutritional Information Per Serving (1 cup each): Calories: 173, Fat: 3 g, Cholesterol: 0 mg, Carbohydrate: 33 g, Protein: 8 g, Fiber: 9 g, Sodium: 293 mg, Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Very Lean Meat

ORANGE-HERBED ROAST TURKEY

Servings: 24

View recipe: http://diabeticgourmet.com/recipes/html/76.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=76

Source: Family Circle's "All-time Favorite Recipes

Ingredients

1 orange

1 tablespoon light-brown sugar or light-brown sugar substitute

1-1/2 teaspoons poultry seasoning

1 teaspoon salt

1 bunch green onions

1 cup chopped fresh parsley (reserve stems)

1 turkey (about 17 pounds)

For Gravy:

1/2 cup milk

6 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon poultry seasoning

Directions

Heat oven to 350 degrees F.

Remove rind from orange with a vegetable peeler, avoiding bitter white pith. Finely chop rind. Cut orange in half; juice orange halves. Reserve juice for making gravy; reserve orange halves.

Combine rind, brown sugar/brown sugar substitute, poultry seasoning and salt in a small bowl. Finely chop white part of green onions; reserve green part. Add chopped green onions and chopped parsley to rind mixture.

Remove neck and giblets from turkey cavity. With your fingers, carefully loosen skin around turkey breast and legs. Spread rind mixture under the skin. Place parsley stems, green onion ends and orange halves in turkey cavity.

Place turkey on a rack in a large roasting pan. Place neck and gizzards in bottom of pan. Loosely tent turkey with aluminum foil. Roast in heated 350 degree oven 3-1/2 hours or until an instant-read thermometer registers an internal temperature of 180 degrees F in innermost part of thigh and 170 degrees in breast.

Remove turkey to a platter. Discard neck and gizzard. Cover loosely with foil; let stand 20 minutes.

Meanwhile, prepare gravy: Scrape pan drippings into a 1-quart liquid measuring cup. Skim off fat. Add water to equal 4 cups. Pour into a medium-size saucepan along with reserved orange juice. Bring to simmering.

Whisk together milk, flour, salt and poultry seasoning in a small bowl until smooth. Stir into saucepan. Simmer over medium-high heat, stirring, 4 minutes or until gravy is thickened. Serve with carved turkey.

Nutritional Information Per Serving: Calories: 397; Protein: 28 g; Fat: 12 g; Sodium: 218 mg; Carbohydrates: 3 g; Exchanges: 4 Low-Fat Meat

CRUMB TOPPED CHERRY PIE

Servings: 12

Source: Sweet Inspirations by Patti Lynch

View recipe: http://diabeticgourmet.com/recipes/html/87.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=87

Ingredients

Pastry for a one-crust pie

2 (1lb) cans red tart cherries (packed in water)

1/2 cup fruit sweetener** (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)

3 tbsp cornstarch

1/4 cup water

1/4 tsp salt

1 tsp. grated lemon peel

2 tbsp lemon juice

A few drops of red food coloring (optional)

2 tbsp almond flavoring

Topping Ingredients:

1/4 cup flour

1/2 cup instant mashed potato or buds

1/4 cup fruit sweetener** (1/8 cup frozen apple juice concentrate plus 1/8 cup granulated fructose)

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup margarine

**You can find commercial fruit sweeteners, ordinarily a combination of concentrated peach & pear juices and unsweetened pineapple syrup, in health food stores, gourmet food stores and large grocery outlets. It tastes 1-1/2 to 2 times sweeter than refined sugar. You can also make your own fruit sweetener. For example, if a recipe calls for 1/2 cup fruit sweetener, you can substitute 1/4 cup concentrated apple juice + 1/4 cup granulated fructose.

Directions

Line 9-inch pie pan with prepared pastry. Set aside.

Drain cherries, reserving one cup of the liquid.

In a saucepan, combine cornstarch and 1/4 cup water, stirring until smooth. Add cherry liquid, fruit sweetener and salt. Simmer mixture over medium heat, stirring constantly, until it thickens. Remove from heat and add cherries, peel, lemon juice, food coloring and almond flavoring. Pour into prepared pie shell.

Combine last six ingredients and blend to crumbly consistency. Sprinkle over pie filling. Bake 30 minutes at 350 degrees. Cut into 12 pieces.

Nutritional Information Per Serving: Calories: 178; Protein: 2 g; Fat: 8 g; Sodium: 128 mg; Carbohydrates: 26 g; Exchanges: 1 Bread/Starch, 2/3 Fruit, 1-1/2 Fat

Wednesday Recipes and an Article Link

Not sure if anyone readying this uses Auvi-Q epinephrine injections, but there is a voluntary recall of the product. The recall was posted last week in The Diabetic News emailed newsletter. To read the article, go to http://thediabeticnews.com/auvi-q-recall/

And now for today's six recipes, most of which can be used for Thanksgiving, which falls on Thursday of next week. Enjoy!

BANANA RAISIN BREAD

This recipe begins, “A full flavored quick bread made with ripe bananas and raisins. Cereal adds extra crunch and beneficial nutrients.”

Yield: 14 servings

Source: Equal

Find this recipe at:http://diabeticgourmet.com/recipes/html/927.shtml

Ingredients

1 cup mashed ripe bananas (about 2 medium)

3 tablespoons 2% milk

1-1/2 cups Kellogg's Special K cereal

6 tablespoons stick butter or margarine, softened

1 cup Equal Spoonful*

2 eggs

1 teaspoon vanilla

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup raisins

* May substitute 24 packets Equal sweetener

Directions

Combine banana and milk in medium bowl. Stir in cereal. Let stand 5 minutes or until cereal is softened.

Beat butter and Equal on medium speed of electric mixer until fluffy. Beat in egg and vanilla until well blended. Stir in cereal mixture. Gradually add combined flour, baking powder, baking soda and salt mixing until combined. Stir in raisins.

Spread batter evenly in sprayed 9 x 5-inch loaf pan. Bake in preheated 350F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack.

Store tightly wrapped in plastic wrap.

Nutritional Information Per Serving: Calories: 145; Protein: 3 g; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Carbohydrates: 9 g; Exchanges: 1/2 starch, 2 fat

CRANBERRY NUT BREAD

Servings: 2 large or 4 small loaves; 40 slices

Source: Cinnamon Hearts Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/138.shtml

Ingredients

2 cups all-purpose flour

1 cup whole wheat flour

1-1/4 cups sugar

1 Tbsp baking powder

1 tsp baking powder

1 tsp baking soda

2 cups fresh cranberries, chopped

1 cup walnuts, coarsely chopped

2 Tbsp orange peel, grated

1/2 cup frozen egg substitute, thawed or 4 large egg whites

1-1/4 cups skim milk

1/3 cup vegetable oil

Wax paper

Directions

Preheat oven to 350F degrees.

Mix flours, sugar, baking powder and baking soda in a large bowl with a fork. Stir in cranberries, walnuts and orange peel. Set aside.

Beat egg substitute, milk and oil in a small bowl with fork. Stir egg mixture into flour mixture just until flour is moistened. Spoon batter into 2 wax paper-lined loaf pans (9x5x3-inches) or 4 small, wax paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves, or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks for 10 minutes; remove bread from pans and cool completely.

Nutritional Information Per Serving: Calories: 97; Fat: 3.8 g; Sodium: 66 mg; Cholesterol: 0 mg; Carbohydrates: 15 g; Exchanges: 1 Bread/Starch; 1-1/2 Fat

BACON AND MUSHROOM BITE-SIZE QUICHE

Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers.

Makes 3-1/2 dozen.

Serving size: 1 quiche.

View with photo: http://diabeticgourmet.com/recipes/html/844.shtml

Ingredients

8 slices bacon

1/4 pound fresh mushrooms, chopped

1 tablespoon butter

1/3 cup green onion, chopped

1-2/3 cups Swiss cheese, shredded

Pastry for double-crust pie, (homemade or purchased)

5 eggs

1 2/3 cups sour cream

Directions

Heat oven to 375 degrees F.

On a lightly floured board, roll out the pastry dough 1/16-inch thick.

Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.

Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.

Meanwhile, fry bacon slices until crisp, drain; crumble or chop.

Chop mushrooms, saute in butter until limp and liquid evaporates.

Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.

In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.

Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.

Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.

Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Nutritional Information Per Serving: Calories: 95; Protein: 3 g; Fat: 7 g; Sodium: 87 mg; Cholesterol: 35 mg; Dietary Fiber: 0 g; Carbohydrates: 4 g

APPLE AND SQUASH BAKE

This recipe begins, “This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.

Yield: 8 servings

View Recipe with Photo: http://diabeticgourmet.com/recipes/html/1121.shtml

Serving Size: 3/4 cup squash and apple bake

Ingredients

1/3 cup Splenda No Calorie Sweetener, Granulated

1 teaspoon molasses

1/4 cup light butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon ground mace

2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices

2 large apples - cored, and cut into 1/2 inch slices

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.

Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutritional Information Per Serving: Calories: 120; Calories from Fat: 30; Protein: 2 g; Fat: 3.5 g; Sodium: 340 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 24 g

CREAMY MASHED POTATOES

Servings: 8

Source: Deliciously Healthy Favorite Foods Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/213.shtml

Ingredients

5 medium potatoes (2-1/2 pounds), peeled and cut into quarters

1 teaspoon Morton Lite Salt Mixture

1 teaspoon dried parsley flakes

1 teaspoon dried onion flakes

1 package (3 tablespoons) Butter Buds

1/2 cup nonfat milk powder

1/4 teaspoon freshly ground pepper

1/2 teaspoon garlic powder

Directions

Place peeled potatoes in a large pot and cover with water. Cover; simmer for 30 minutes, or until potatoes are tender.

Drain, but reserve cooking liquid. Mash potatoes with a potato masher. Add 1/2 cup hot reserved cooking liquid and remaining ingredients. Mash until well blended.

Nutritional Information Per Serving: Calories: 87; Protein: 4.1 g; Fat: 0.12 g; Sodium: 251 mg; Cholesterol: 1.5 mg; Carbohydrates: 18.2 g; Exchanges: 1 Bread/Starch

ORANGE-HERBED ROAST TURKEY

Servings: 24

Source: Family Circle's "All-time Favorite Recipes View recipe with photo here: http://diabeticgourmet.com/recipes/html/76.shtml

Ingredients

1 orange

1 tablespoon light-brown sugar or light-brown sugar substitute

1-1/2 teaspoons poultry seasoning

1 teaspoon salt

1 bunch green onions

1 cup chopped fresh parsley (reserve stems)

1 turkey (about 17 pounds)

For Gravy:

1/2 cup milk

6 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon poultry seasoning

Directions

Heat oven to 350 degrees F.

Remove rind from orange with a vegetable peeler, avoiding bitter white pith. Finely chop rind. Cut orange in half; juice orange halves. Reserve juice for making gravy; reserve orange halves.

Combine rind, brown sugar/brown sugar substitute, poultry seasoning and salt in a small bowl. Finely chop white part of green onions; reserve green part. Add chopped green onions and chopped parsley to rind mixture.

Remove neck and giblets from turkey cavity. With your fingers, carefully loosen skin around turkey breast and legs. Spread rind mixture under the skin. Place parsley stems, green onion ends and orange halves in turkey cavity.

Place turkey on a rack in a large roasting pan. Place neck and gizzards in bottom of pan. Loosely tent turkey with aluminum foil. Roast in heated 350 degree oven 3-1/2 hours or until an instant-read thermometer registers an internal temperature of 180F in innermost part of thigh and 170 degrees in breast.

Remove turkey to a platter. Discard neck and gizzard. Cover loosely with foil; let stand 20 minutes.

Meanwhile, prepare gravy: Scrape pan drippings into a 1-quart liquid measuring cup. Skim off fat. Add water to equal 4 cups. Pour into a medium-size saucepan along with reserved orange juice. Bring to simmering.

Whisk together milk, flour, salt and poultry seasoning in a small bowl until smooth. Stir into saucepan. Simmer over medium-high heat, stirring, 4 minutes or until gravy is thickened. Serve with carved turkey.

Nutritional Information Per Serving: Calories: 397; Protein: 28 g; Fat: 12 g; Sodium: 218 mg; Carbohydrates: 3 g; Exchanges: 4 Low-Fat Meat