Since tomorrow is Halloween, today's post deals with Halloween food. Here are six yummy recipes, including Pumpkin Boo-kies and Spooky Chocolate Peanut Butter Balls. Enjoy!
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPOOKY CHOCOLATE PEANUT BUTTER BALLS
This begins, “Add some spooky details like white chocolate eyes or pretzel spider legs to make these bite-sized desserts even more perfect for a halloween celebration!”
This recipe, as well as the next one (Pumpkin Boo-kies) came from Diabetic Connect, which is now Upwellbeing. Unfortunately, I can't find a link for either one on the new site.
Ingredients
2 Cups Roasted Peanuts
8 Packets Truvia Sweetener
1/2 Cup (8 squares) Unsweetened Chocolate
5 tsp Honey
1-2 TBSP Granulated White Sugar Substitute
Directions
In a food processor, pulse the peanuts until well ground.
Add Truvia and Honey to the peanuts. Pulse again until dough becomes sticky.
Line a baking sheet or cutting board with parchment or wax paper.
Roll peanut butter dough into 1-inch balls and place on parchment/wax paper. Place in fridge for 15-20 minutes until firm
Place the chocolate squares in plastic microwave safe bowl. Melt in the microwave in short 15 second intervals until smooth.
Add 1-2 tablespoons of sugar substitute to melted chocolate.
Using two spoons, cover each peanut butter ball with melted chocolate. Place back on paper and place in refrigerator for 15-20 more minutes.
Using a sharp knife, remove the excess chocolate edges from the peanut butter balls.
Enjoy!
Nutritional Facts: Servings: 20; Calories: 147.3; Fat: 13.2 g; Carbohydrate: 9.1 g; Dietary Fiber: 3.1 g; Sugars: 2.1 g
PUMPKIN BOO-KIES
This recipe begins, “Scared by high-carb Halloween treats? Feast on these yummy pumpkin cookies instead!”
Ingredients
1 cooking spray
2 cups sugar
1 cup unsweetened applesauce
2 eggs, beaten
4 cups flour, all purpose, white, bleached, enriched, baked value sifted
2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cups pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)
Directions
Using an electric mixer, blend sugar and apple sauce, add eggs.
In a separate bowl, stir together flours, salt, soda, and spice.
Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen.
Nutritional Facts: Servings: 1; Calories 43.3; Total Carbs 8.2 g; Dietary Fiber 0.7 g; Sugars 3 g; Total Fat 1 g; Saturated Fat 0.1 g; Unsaturated Fat 0.9 g; Potassium 30.4 mg; Protein 1 g; Sodium 18.9 mg
Dietary Exchanges: 1/4 Starch
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings
Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”
Yield: 4 servings
Source: Almond Board of California
Author: Robin Miller
Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml
Ingredients
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)
Directions
Preheat the oven to 400F.
Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
Showing posts with label Pumpkin Boo-kies. Show all posts
Showing posts with label Pumpkin Boo-kies. Show all posts
Wednesday, October 30, 2024
Monday, October 30, 2023
Halloween Recipes
Usually, Mondays are reserved for Meatless Monday. But since tomorrow is Halloween, today's post deals with Halloween food. Here are six yummy recipes, including Pumpkin Boo-kies and Spooky Chocolate Peanut Butter Balls. Enjoy!
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPOOKY CHOCOLATE PEANUT BUTTER BALLS
This begins, “Add some spooky details like white chocolate eyes or pretzel spider legs to make these bite-sized desserts even more perfect for a halloween celebration!”
This recipe, as well as the next one (Pumpkin Boo-kies) came from Diabetic Connect, which is now Upwellbeing. Unfortunately, I can't find a link for either one on the new site.
Ingredients
2 Cups Roasted Peanuts
8 Packets Truvia Sweetener
1/2 Cup (8 squares) Unsweetened Chocolate
5 tsp Honey
1-2 TBSP Granulated White Sugar Substitute
Directions
In a food processor, pulse the peanuts until well ground.
Add Truvia and Honey to the peanuts. Pulse again until dough becomes sticky.
Line a baking sheet or cutting board with parchment or wax paper.
Roll peanut butter dough into 1-inch balls and place on parchment/wax paper. Place in fridge for 15-20 minutes until firm
Place the chocolate squares in plastic microwave safe bowl. Melt in the microwave in short 15 second intervals until smooth.
Add 1-2 tablespoons of sugar substitute to melted chocolate.
Using two spoons, cover each peanut butter ball with melted chocolate. Place back on paper and place in refrigerator for 15-20 more minutes.
Using a sharp knife, remove the excess chocolate edges from the peanut butter balls.
Enjoy!
Nutritional Facts: Servings: 20; Calories: 147.3; Fat: 13.2 g; Carbohydrate: 9.1 g; Dietary Fiber: 3.1 g; Sugars: 2.1 g
PUMPKIN BOO-KIES
This recipe begins, “Scared by high-carb Halloween treats? Feast on these yummy pumpkin cookies instead!”
Ingredients
1 cooking spray
2 cups sugar
1 cup unsweetened applesauce
2 eggs, beaten
4 cups flour, all purpose, white, bleached, enriched, baked value sifted
2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cups pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)
Directions
Using an electric mixer, blend sugar and apple sauce, add eggs.
In a separate bowl, stir together flours, salt, soda, and spice.
Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen.
Nutritional Facts: Servings: 1; Calories 43.3; Total Carbs 8.2 g; Dietary Fiber 0.7 g; Sugars 3 g; Total Fat 1 g; Saturated Fat 0.1 g; Unsaturated Fat 0.9 g; Potassium 30.4 mg; Protein 1 g; Sodium 18.9 mg
Dietary Exchanges: 1/4 Starch
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings
Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”
Yield: 4 servings
Source: Almond Board of California
Author: Robin Miller
Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml
Ingredients
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)
Directions
Preheat the oven to 400F.
Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPOOKY CHOCOLATE PEANUT BUTTER BALLS
This begins, “Add some spooky details like white chocolate eyes or pretzel spider legs to make these bite-sized desserts even more perfect for a halloween celebration!”
This recipe, as well as the next one (Pumpkin Boo-kies) came from Diabetic Connect, which is now Upwellbeing. Unfortunately, I can't find a link for either one on the new site.
Ingredients
2 Cups Roasted Peanuts
8 Packets Truvia Sweetener
1/2 Cup (8 squares) Unsweetened Chocolate
5 tsp Honey
1-2 TBSP Granulated White Sugar Substitute
Directions
In a food processor, pulse the peanuts until well ground.
Add Truvia and Honey to the peanuts. Pulse again until dough becomes sticky.
Line a baking sheet or cutting board with parchment or wax paper.
Roll peanut butter dough into 1-inch balls and place on parchment/wax paper. Place in fridge for 15-20 minutes until firm
Place the chocolate squares in plastic microwave safe bowl. Melt in the microwave in short 15 second intervals until smooth.
Add 1-2 tablespoons of sugar substitute to melted chocolate.
Using two spoons, cover each peanut butter ball with melted chocolate. Place back on paper and place in refrigerator for 15-20 more minutes.
Using a sharp knife, remove the excess chocolate edges from the peanut butter balls.
Enjoy!
Nutritional Facts: Servings: 20; Calories: 147.3; Fat: 13.2 g; Carbohydrate: 9.1 g; Dietary Fiber: 3.1 g; Sugars: 2.1 g
PUMPKIN BOO-KIES
This recipe begins, “Scared by high-carb Halloween treats? Feast on these yummy pumpkin cookies instead!”
Ingredients
1 cooking spray
2 cups sugar
1 cup unsweetened applesauce
2 eggs, beaten
4 cups flour, all purpose, white, bleached, enriched, baked value sifted
2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cups pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)
Directions
Using an electric mixer, blend sugar and apple sauce, add eggs.
In a separate bowl, stir together flours, salt, soda, and spice.
Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen.
Nutritional Facts: Servings: 1; Calories 43.3; Total Carbs 8.2 g; Dietary Fiber 0.7 g; Sugars 3 g; Total Fat 1 g; Saturated Fat 0.1 g; Unsaturated Fat 0.9 g; Potassium 30.4 mg; Protein 1 g; Sodium 18.9 mg
Dietary Exchanges: 1/4 Starch
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings
Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”
Yield: 4 servings
Source: Almond Board of California
Author: Robin Miller
Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml
Ingredients
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)
Directions
Preheat the oven to 400F.
Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
Wednesday, October 21, 2020
Halloween Recipes
Since Halloween is next week, today's post deals with Halloween food. Here are six yummy recipes, including Pumpkin Boo-kies and Spooky Chocolate Peanut Butter Balls. Enjoy!
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPOOKY CHOCOLATE PEANUT BUTTER BALLS
This begins, “Add some spooky details like white chocolate eyes or pretzel spider legs to make these bite-sized desserts even more perfect for a halloween celebration!”
This recipe, as well as the next one (Pumpkin Boo-kies) came from Diabetic Connect, which is now Upwellbeing. Unfortunately, I can't find a link for either one on the new site.
Ingredients
2 Cups Roasted Peanuts
8 Packets Truvia Sweetener
1/2 Cup (8 squares) Unsweetened Chocolate
5 tsp Honey
1-2 TBSP Granulated White Sugar Substitute
Directions
In a food processor, pulse the peanuts until well ground.
Add Truvia and Honey to the peanuts. Pulse again until dough becomes sticky.
Line a baking sheet or cutting board with parchment or wax paper.
Roll peanut butter dough into 1-inch balls and place on parchment/wax paper. Place in fridge for 15-20 minutes until firm
Place the chocolate squares in plastic microwave safe bowl. Melt in the microwave in short 15 second intervals until smooth.
Add 1-2 tablespoons of sugar substitute to melted chocolate.
Using two spoons, cover each peanut butter ball with melted chocolate. Place back on paper and place in refrigerator for 15-20 more minutes.
Using a sharp knife, remove the excess chocolate edges from the peanut butter balls.
Enjoy!
Nutritional Facts: Servings: 20; Calories: 147.3; Fat: 13.2 g; Carbohydrate: 9.1 g; Dietary Fiber: 3.1 g; Sugars: 2.1 g
PUMPKIN BOO-KIES
This recipe begins, “Scared by high-carb Halloween treats? Feast on these yummy pumpkin cookies instead!”
Ingredients
1 cooking spray
2 cups sugar
1 cup unsweetened applesauce
2 eggs, beaten
4 cups flour, all purpose, white, bleached, enriched, baked value sifted
2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cups pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)
Directions
Using an electric mixer, blend sugar and apple sauce, add eggs.
In a separate bowl, stir together flours, salt, soda, and spice.
Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen.
Nutritional Facts: Servings: 1; Calories 43.3; Total Carbs 8.2 g; Dietary Fiber 0.7 g; Sugars 3 g; Total Fat 1 g; Saturated Fat 0.1 g; Unsaturated Fat 0.9 g; Potassium 30.4 mg; Protein 1 g; Sodium 18.9 mg
Dietary Exchanges: 1/4 Starch
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings
Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”
Yield: 4 servings
Source: Almond Board of California
Author: Robin Miller
Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml
Ingredients
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)
Directions
Preheat the oven to 400F.
Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPOOKY CHOCOLATE PEANUT BUTTER BALLS
This begins, “Add some spooky details like white chocolate eyes or pretzel spider legs to make these bite-sized desserts even more perfect for a halloween celebration!”
This recipe, as well as the next one (Pumpkin Boo-kies) came from Diabetic Connect, which is now Upwellbeing. Unfortunately, I can't find a link for either one on the new site.
Ingredients
2 Cups Roasted Peanuts
8 Packets Truvia Sweetener
1/2 Cup (8 squares) Unsweetened Chocolate
5 tsp Honey
1-2 TBSP Granulated White Sugar Substitute
Directions
In a food processor, pulse the peanuts until well ground.
Add Truvia and Honey to the peanuts. Pulse again until dough becomes sticky.
Line a baking sheet or cutting board with parchment or wax paper.
Roll peanut butter dough into 1-inch balls and place on parchment/wax paper. Place in fridge for 15-20 minutes until firm
Place the chocolate squares in plastic microwave safe bowl. Melt in the microwave in short 15 second intervals until smooth.
Add 1-2 tablespoons of sugar substitute to melted chocolate.
Using two spoons, cover each peanut butter ball with melted chocolate. Place back on paper and place in refrigerator for 15-20 more minutes.
Using a sharp knife, remove the excess chocolate edges from the peanut butter balls.
Enjoy!
Nutritional Facts: Servings: 20; Calories: 147.3; Fat: 13.2 g; Carbohydrate: 9.1 g; Dietary Fiber: 3.1 g; Sugars: 2.1 g
PUMPKIN BOO-KIES
This recipe begins, “Scared by high-carb Halloween treats? Feast on these yummy pumpkin cookies instead!”
Ingredients
1 cooking spray
2 cups sugar
1 cup unsweetened applesauce
2 eggs, beaten
4 cups flour, all purpose, white, bleached, enriched, baked value sifted
2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cups pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)
Directions
Using an electric mixer, blend sugar and apple sauce, add eggs.
In a separate bowl, stir together flours, salt, soda, and spice.
Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen.
Nutritional Facts: Servings: 1; Calories 43.3; Total Carbs 8.2 g; Dietary Fiber 0.7 g; Sugars 3 g; Total Fat 1 g; Saturated Fat 0.1 g; Unsaturated Fat 0.9 g; Potassium 30.4 mg; Protein 1 g; Sodium 18.9 mg
Dietary Exchanges: 1/4 Starch
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings
Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”
Yield: 4 servings
Source: Almond Board of California
Author: Robin Miller
Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml
Ingredients
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)
Directions
Preheat the oven to 400F.
Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
Wednesday, October 30, 2019
Halloween Recipes
Since tomorrow is Halloween, today's post deals with Halloween food. Here are six yummy recipes, including Pumpkin Boo-kies and Spooky Chocolate Peanut Butter Balls. Enjoy!
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPOOKY CHOCOLATE PEANUT BUTTER BALLS
This begins, “Add some spooky details like white chocolate eyes or pretzel spider legs to make these bite-sized desserts even more perfect for a halloween celebration!”
This recipe, as well as the next one (Pumpkin Boo-kies) came from Diabetic Connect, which is now Upwellbeing. Unfortunately, I can't find a link for either one on the new site.
Ingredients
2 Cups Roasted Peanuts
8 Packets Truvia Sweetener
1/2 Cup (8 squares) Unsweetened Chocolate
5 tsp Honey
1-2 TBSP Granulated White Sugar Substitute
Directions
In a food processor, pulse the peanuts until well ground.
Add Truvia and Honey to the peanuts. Pulse again until dough becomes sticky.
Line a baking sheet or cutting board with parchment or wax paper.
Roll peanut butter dough into 1-inch balls and place on parchment/wax paper. Place in fridge for 15-20 minutes until firm
Place the chocolate squares in plastic microwave safe bowl. Melt in the microwave in short 15 second intervals until smooth.
Add 1-2 tablespoons of sugar substitute to melted chocolate.
Using two spoons, cover each peanut butter ball with melted chocolate. Place back on paper and place in refrigerator for 15-20 more minutes.
Using a sharp knife, remove the excess chocolate edges from the peanut butter balls.
Enjoy!
Nutritional Facts: Servings: 20; Calories: 147.3; Fat: 13.2 g; Carbohydrate: 9.1 g; Dietary Fiber: 3.1 g; Sugars: 2.1 g
PUMPKIN BOO-KIES
This recipe begins, “Scared by high-carb Halloween treats? Feast on these yummy pumpkin cookies instead!”
Ingredients
1 cooking spray
2 cups sugar
1 cup unsweetened applesauce
2 eggs, beaten
4 cups flour, all purpose, white, bleached, enriched, baked value sifted
2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cups pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)
Directions
Using an electric mixer, blend sugar and apple sauce, add eggs.
In a separate bowl, stir together flours, salt, soda, and spice.
Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen.
Nutritional Facts: Servings: 1; Calories 43.3; Total Carbs 8.2 g; Dietary Fiber 0.7 g; Sugars 3 g; Total Fat 1 g; Saturated Fat 0.1 g; Unsaturated Fat 0.9 g; Potassium 30.4 mg; Protein 1 g; Sodium 18.9 mg
Dietary Exchanges: 1/4 Starch
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings
Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”
Yield: 4 servings
Source: Almond Board of California
Author: Robin Miller
Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml
Ingredients
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)
Directions
Preheat the oven to 400F.
Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPOOKY CHOCOLATE PEANUT BUTTER BALLS
This begins, “Add some spooky details like white chocolate eyes or pretzel spider legs to make these bite-sized desserts even more perfect for a halloween celebration!”
This recipe, as well as the next one (Pumpkin Boo-kies) came from Diabetic Connect, which is now Upwellbeing. Unfortunately, I can't find a link for either one on the new site.
Ingredients
2 Cups Roasted Peanuts
8 Packets Truvia Sweetener
1/2 Cup (8 squares) Unsweetened Chocolate
5 tsp Honey
1-2 TBSP Granulated White Sugar Substitute
Directions
In a food processor, pulse the peanuts until well ground.
Add Truvia and Honey to the peanuts. Pulse again until dough becomes sticky.
Line a baking sheet or cutting board with parchment or wax paper.
Roll peanut butter dough into 1-inch balls and place on parchment/wax paper. Place in fridge for 15-20 minutes until firm
Place the chocolate squares in plastic microwave safe bowl. Melt in the microwave in short 15 second intervals until smooth.
Add 1-2 tablespoons of sugar substitute to melted chocolate.
Using two spoons, cover each peanut butter ball with melted chocolate. Place back on paper and place in refrigerator for 15-20 more minutes.
Using a sharp knife, remove the excess chocolate edges from the peanut butter balls.
Enjoy!
Nutritional Facts: Servings: 20; Calories: 147.3; Fat: 13.2 g; Carbohydrate: 9.1 g; Dietary Fiber: 3.1 g; Sugars: 2.1 g
PUMPKIN BOO-KIES
This recipe begins, “Scared by high-carb Halloween treats? Feast on these yummy pumpkin cookies instead!”
Ingredients
1 cooking spray
2 cups sugar
1 cup unsweetened applesauce
2 eggs, beaten
4 cups flour, all purpose, white, bleached, enriched, baked value sifted
2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cups pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)
Directions
Using an electric mixer, blend sugar and apple sauce, add eggs.
In a separate bowl, stir together flours, salt, soda, and spice.
Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen.
Nutritional Facts: Servings: 1; Calories 43.3; Total Carbs 8.2 g; Dietary Fiber 0.7 g; Sugars 3 g; Total Fat 1 g; Saturated Fat 0.1 g; Unsaturated Fat 0.9 g; Potassium 30.4 mg; Protein 1 g; Sodium 18.9 mg
Dietary Exchanges: 1/4 Starch
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings
Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”
Yield: 4 servings
Source: Almond Board of California
Author: Robin Miller
Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml
Ingredients
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)
Directions
Preheat the oven to 400F.
Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
Monday, October 30, 2017
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. I've started having Double-Post Monday on one of my other food blogs, Confessions of a Foodie, and figured I'd try it here, too.
Today's post deals with Halloween food. Here are six yummy recipes, including Pumpkin Boo-kies and Spooky Chocolate Peanut Butter Balls. Enjoy!
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPOOKY CHOCOLATE PEANUT BUTTER BALLS
This begins, “Add some spooky details like white chocolate eyes or pretzel spider legs to make these bite-sized desserts even more perfect for a halloween celebration!”
This recipe is from Diabetic Connect and can be found online here.
Ingredients
2 Cups Roasted Peanuts
8 Packets Truvia Sweetener
1/2 Cup (8 squares) Unsweetened Chocolate
5 tsp Honey
1-2 TBSP Granulated White Sugar Substitute
Directions
In a food processor, pulse the peanuts until well ground.
Add Truvia and Honey to the peanuts. Pulse again until dough becomes sticky.
Line a baking sheet or cutting board with parchment or wax paper.
Roll peanut butter dough into 1-inch balls and place on parchment/wax paper. Place in fridge for 15-20 minutes until firm
Place the chocolate squares in plastic microwave safe bowl. Melt in the microwave in short 15 second intervals until smooth.
Add 1-2 tablespoons of sugar substitute to melted chocolate.
Using two spoons, cover each peanut butter ball with melted chocolate. Place back on paper and place in refrigerator for 15-20 more minutes.
Using a sharp knife, remove the excess chocolate edges from the peanut butter balls.
Enjoy!
Nutritional Facts: Servings: 20; Calories: 147.3; Fat: 13.2 g; Carbohydrate: 9.1 g; Dietary Fiber: 3.1 g; Sugars: 2.1 g
PUMPKIN BOO-KIES
This recipe begins, “Scared by high-carb Halloween treats? Feast on these yummy pumpkin cookies instead!”
This recipe is from Diabetic Connect and can be found online here.
Ingredients
1 cooking spray
2 cups sugar
1 cup unsweetened applesauce
2 eggs, beaten
4 cups flour, all purpose, white, bleached, enriched, baked value sifted
2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cups pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)
Directions
Using an electric mixer, blend sugar and apple sauce, add eggs.
In a separate bowl, stir together flours, salt, soda, and spice.
Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen.
Nutritional Facts: Servings: 1; Calories 43.3; Total Carbs 8.2 g; Dietary Fiber 0.7 g; Sugars 3 g; Total Fat 1 g; Saturated Fat 0.1 g; Unsaturated Fat 0.9 g; Potassium 30.4 mg; Protein 1 g; Sodium 18.9 mg
Dietary Exchanges: 1/4 Starch
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings
Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”
Yield: 4 servings
Source: Almond Board of California
Author: Robin Miller
Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml
Ingredients
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)
Directions
Preheat the oven to 400F.
Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
Today's post deals with Halloween food. Here are six yummy recipes, including Pumpkin Boo-kies and Spooky Chocolate Peanut Butter Balls. Enjoy!
CRANBERRY APPLE CRISP
Yield: 8 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/876.shtml
Ingredients
Filling:
3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat
SPOOKY CHOCOLATE PEANUT BUTTER BALLS
This begins, “Add some spooky details like white chocolate eyes or pretzel spider legs to make these bite-sized desserts even more perfect for a halloween celebration!”
This recipe is from Diabetic Connect and can be found online here.
Ingredients
2 Cups Roasted Peanuts
8 Packets Truvia Sweetener
1/2 Cup (8 squares) Unsweetened Chocolate
5 tsp Honey
1-2 TBSP Granulated White Sugar Substitute
Directions
In a food processor, pulse the peanuts until well ground.
Add Truvia and Honey to the peanuts. Pulse again until dough becomes sticky.
Line a baking sheet or cutting board with parchment or wax paper.
Roll peanut butter dough into 1-inch balls and place on parchment/wax paper. Place in fridge for 15-20 minutes until firm
Place the chocolate squares in plastic microwave safe bowl. Melt in the microwave in short 15 second intervals until smooth.
Add 1-2 tablespoons of sugar substitute to melted chocolate.
Using two spoons, cover each peanut butter ball with melted chocolate. Place back on paper and place in refrigerator for 15-20 more minutes.
Using a sharp knife, remove the excess chocolate edges from the peanut butter balls.
Enjoy!
Nutritional Facts: Servings: 20; Calories: 147.3; Fat: 13.2 g; Carbohydrate: 9.1 g; Dietary Fiber: 3.1 g; Sugars: 2.1 g
PUMPKIN BOO-KIES
This recipe begins, “Scared by high-carb Halloween treats? Feast on these yummy pumpkin cookies instead!”
This recipe is from Diabetic Connect and can be found online here.
Ingredients
1 cooking spray
2 cups sugar
1 cup unsweetened applesauce
2 eggs, beaten
4 cups flour, all purpose, white, bleached, enriched, baked value sifted
2 cups whole wheat flour
1/4 tsp salt
1 tsp baking soda
3 tbsp pumpkin pie spice
2 cups pumpkin, canned, unsalted (or thick cooked)
1 cup chopped pecans (or any other nuts)
Directions
Using an electric mixer, blend sugar and apple sauce, add eggs.
In a separate bowl, stir together flours, salt, soda, and spice.
Mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts.
Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight).
Preheat oven to 375 degrees F. Spray baking sheets with cooking spray.
Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen.
Nutritional Facts: Servings: 1; Calories 43.3; Total Carbs 8.2 g; Dietary Fiber 0.7 g; Sugars 3 g; Total Fat 1 g; Saturated Fat 0.1 g; Unsaturated Fat 0.9 g; Potassium 30.4 mg; Protein 1 g; Sodium 18.9 mg
Dietary Exchanges: 1/4 Starch
GRANNY SMITH'S APPLE CRISP
This recipe begins, “A perfect warm dessert to serve a cool autumn day.”
Yield: 8 servings
Serving size: 3/4 cup crisp
Source: Splenda
Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml
Ingredients
1 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 minutes or until topping is lightly browned. Serve warm.
Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g
CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE
This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”
Yield: 4 servings
Source: Almond Board of California
Author: Robin Miller
Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml
Ingredients
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 teaspoons chopped fresh dill
salt and freshly ground pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)
Directions
Preheat the oven to 400F.
Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.
Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.
Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).
Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g
CRANBERRY-APPLE SPINACH SALAD
Yield: 4 servings
Print Version: http://diabeticgourmet.com/recipes/html/442.shtml
Ingredients
6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese
Directions
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
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