Diabetes.Blog.com

1 - CINDY'S MAJESTIC GREEK SALAD:

Dressing:
1/4 c. Extra Virgin Olive Oil
2 T. Red Wine Vinegar
good pinch Oregano
Cavanders Greek Seasoning to your liking
(I probably use a tablespoon)
Salt/pepper to taste

Put together in big bowl: (BIG CHUNKS)
Greek Kalamata Olives (many--I use the pitted)
Pepperocini (many-I put them in whole)
Sweet Onions (chunks)
Green Bell Peppers (chunks)
Tomatoes (chunks)
Cucumbers (chunks)
Feta Cheese (large chunks-I use the whole package)

Pour dressing over it and mix well. (Comment this)

2 - PENNE PASTA WITH ITALIAN SAUSAGE,BROCCOLI AND TOMATOES:

1 lb. Italian Sausage (remove any casings)
1 clove garlic crushed
1/2 tsp. dried,crushed red pepper
1 T. Extra virgin olive oil
2 (14.5oz) cans diced undrained tomatoes
1 (16oz) box penne pasta (or ziti)
2 packages frozen broccoli flowerettes
1 package fresh grated Parm./Mozz cheese blend

Cut the sausage into 1/2 inch bite size pieces and cook in a large non-stick skillet over med. until done or browned; remove sausage and pat with paper towels to remove as much grease as possible. Wipe drippings from pan with paper towels.
Cook garlic and red pepper in oil in skillet, stirring constantly until lightly browned; add tomatoes and cook until thoroughly heated. Remove from heat and add to sausage; keep warm.
Cook pasta in large pot according to package directions, adding broccoli to the last 8 minutes of cooking time. Drain and toss gently with the sausage mixture and sprinkle cheese on top.
Serve immediatly. Enjoy.
[I have made this for Church covered dish dinners. It's one of my husband's favorites] (Comment this)

3 - DONNA MANDELKERN'S MANDELBREAD
Ingredients:
i cup peanut oil
scant 3/4 cup 2:1 Splenda (Do not use cup for cup Splenda)
4 eggs
3 1/2 cups flour
2 heaping teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla or 1 tsp vanilla and 1 tsp orange juice
1 1/2 cups crushed almonds
3/4 cups craisins (optional)

PROCEDURE:
1. Combine flour, baking powder and salt. Set aside.
2. Beat eggs until fluffy and pale.
3. Add Splenda, oil and flavoring to eggs.
4. Gradually add flour mixture and then nuts to form dough and craisins if desired.
5. Divide mixture into 2 = piles on cookie sheet.
6. Form each pile into a loaf, smoothing out cracks as best as possible (Dough does split somewhat and crack when finished).
7. Bake at 350 degrees for 25 minutes or until golden brown.
8. Remove from oven and carefully slice (*I use a knife that has been chilled in the freezer: about 10 minutes is fine).
9. Lay pieces carefully on one side and bake for about 5-10 minutes on each side.
10. Place in tupperware or other good sealed container.
11. Can be kept in the freezer and eaten immediately, if desired. ENJOY
 (Comment this)

4 - The bread "cracker" thing happened because there are few crackers out there that are healthy, low carb and don't feel and taste like cardboard. Sooo

1.One loaf of your favorite healthy, tasty, low carb bread.
2.Toast slices and cut in quarters.
3.Dry between paper toweling for about two days.
4.Place in container ( don't cover 'til you are sure there is no moisture left in bread.)

Use as you would a regular cracker (Comment this)

5 - Cabbage and Okra Soup


Low calorie amd low fat, but high taste.
Makes about 1 gallon. Keeps well in refrigerator.

Ingredients:

2 cans Chicken Broth (Low sodium is best)
1 can Beef Broth
3 cans Water
2 cans Diced Tomatoes
1 pound Frozen Cut Okra
½ stalk Celery
½ head Cabbage
1 Tbs. Beef Base (paste)
1 c. Frozen Diced Onions
¼ lg. can Vegetable Juice (Low sodium is best)
¼ tsp. Rubbed Sage
1 Tbs. Parsley Flakes
1 tsp. Sweet Basil
1 tsp. Chili Powder

Directions:

1. Put Water Beef Base and Broth into a large pot.
2. Dice Onions and cut Cabbage into 1 inch pieces.
3. Wash and dice Celery stalks into ½ inch pieces
4. Add Cabbage, and Celery and Onions and bring to a boil.
5. Turn down heat and simmer for 30 minutes
6. Cook Okra in microwave with one quart water to cover it. (About 20 minutes.)
7. Add Okra, Tomatoes, V-8 Juice and Spices to pot..
8. Simmer for 30 minutes or until all vegetables are well done. (Comment this)

6 - This comes from the BHG web site, I've made it, just think
it taste terrific. I add extra fresh mushrooms and I put
the noodles in the crockpot for the last 30 minutes of cooking. I put in less noodles than the recipe calls for. Let me know if you try it and if you like.

Chicken with Creamy Chive Sauce

Source: Better Homes and Gardens

Makes 6 servings
Prep: 15 minutes
Cook: Low 4 to 5 hours



Ingredients
6 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1/4 cup butter
1 0.7-ounce package Italian salad dressing mix
1 10-3/4-ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-ounce tub cream cheese with chives and onion
Hot cooked whole wheat pasta (optional)
Snipped fresh chives (optional)

Directions
1. Place chicken in a 3-1/2- or 4-quart slow cooker. In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, wine, and cream cheese until combined. Pour over the chicken.
2. Cover and cook on low-heat setting for 4 to 5 hours. Serve chicken with sauce. If desired, serve with hot cooked pasta and sprinkle with chives. Makes 6 servings.

Nutrition facts per serving:
calories: 310
total fat: 17g
saturated fat: 9g
monounsaturated fat: 3g
polyunsaturated fat: 1g
cholesterol: 110mg
sodium: 1043mg
carbohydrate: 6g
total sugar: 2g
fiber: 0g
protein: 28g
vitamin C: 2%
calcium: 3%





 (Comment this)

7 - CHICKEN CHILI:
(a healthy,delicious,colorful,low fat,high fiber flavorful chili made with chicken)

Stew about 6 boneless/skinless chicken breasts and shred after cool

In a large pot saute' in about 1 T. extra virgin olive oil
1 large sweet onion chopped fine
1 green, yellow, or red bell pepper chopped fine (can use all three for really colorful chili)
1 clove garlic chopped fine

After softened add:
2 cans diced tomatoes
2 cans Hunt's Seasoned Diced Tomato sauce for Chili
1/4 cup worcestershire sauce
1 heaping tsp cinnamon
1 tsp chili powder (I use Hot Mexican Chili Powder)
1/4 tsp. cayenne pepper

Bring above to a boil and reduce somewhat then add:
Shredded cooked chicken
1 can white kidney or Great Northern beans
1 can dark kidney beans
1 can black beans
Simmer 2-3 hours.
I figured the calories, fiber and fat in this myself and it figured out to be (hopefully I'm pretty close on this!):
148 cal/cup
4.3 g. fiber/cup
1 g. fat/cup
(It is really good with cornbread or cornbread crackers.) (Comment this)

8 - No Cook Home Made "Heart Stopper Ice Cream"
This is not a Diabetic or Weight Watcher recipe.
I make it for family reuions, and Boy Scout Campouts.

Idems Needed

1 gal. Ice Cream Maker
2+ lb. Salt (Rock or table)
2 - 3 bag cubbed (crushed) Ice
1 Kitchen/Bath Towel
1 Qt. Heavy Wipping Cream or Half & Half
2 x 12+- oz. can Sweetened Condenced Milk (Eagle Brand)
1 cup favorate flavored Coffee Creamer (ie French Vinilla)

Combine heavy wipping cream, sweetened condenced milk, and coffe creamer in Ice Cream Makers container. Add ice around container and salt down, add some water half way up to overflow hole. Add ice and salt as needed untill ice cream is made, remove paddles and pack contain with more ice and salt, cover with towel to ferm up the ice cream more.

For Butter Maple Pecan Ice Cream: Use Vanilla coffee creamer, maple surup to taste (ie 2+ tablespoon), saute chopped pecans in butter, and add.

Fruit flavors are blueberry, strawberry, peach, cheery, and ect. (Comment this)

9 - Recipe for sugarfree boiled cake.
put 6ozs marg
1 cup water
1packet of dried fruit
into a saucepan and bring to the boil. Boil for about 5 minutes.
into a bowl put:
2 cups of self raising flour
1 teaspoon of baking soda
1 or 2 teaspoons of mixed spice
Pour the ingrediants from the saucepan into the flour etc and mix well. Whisk 3 eggs well and add to the mixture mixing well and then turn into a 1lb greased loaf tin. Level out and put into a pre heated oven Gas mark 4 for between 40 and 45 mins.
You can add wallnuts if you like them or use mixed fruit with cherries or whatever else you like. I have no calorific values of this recipe but there is definately no sugar in it and it tastes brilliant. (Comment this)

10 - FRENCH PANCAKES, ROLLED:

2 c.flour
1/2 c. pwdered sugar
1 t. salt
2 c. milk
4 eggs
butter for pan and for spreading on pancake ( 1 stick.?)
cinnamon & sugar

mix eggs & milk well (don't beat)
sift dry ingredients
mix all ingredients together

Heat pan and melt butter
reserve butter and use just enough to cover pan for each pancake
Pour in thin layer of batter
Turn when edges firm slightly
Remove, place on plate
Spread on some melted butter, sprinkle
with cinnamon and sugar and roll into crepe.

Comments:
Can substitute granulated sugar with Splenda
Not sure about the powdered sugar.
Also not sure how many crepes in one recipe.


[NOTE: This recipe has been changed a few times, as Shari and I doublecheck what's posted.
Bill the diabetes doc, Feb 20, 2006] (Comment this)

11 - APPLE PANCAKES:

3 eggs
2 tart apples
1/2 c. milk
3 tbs. butter
1/2 c. flour
1 tbs. sugar
1 t. sugar
1 t. cinnamon
dash salt
3 tbs. lemon juice

Beat eggs slightly and add milk.Combine flour, 1t. sugar and salt;add to milk, stirring until smooth. Peal and slice apples.Heat 2 tbs. butter in 10 in. ovenware skillet; place apples in butter and saute' until heated. Tilt skillet so that pan is completely coated. Pour batter over apples and place in a preheated 500 degree oven. Combine sugar and cinnamon. When pancake is set but not browned, sprinkle with sugar cinnamon mixture; dot with remaining butter. Return to oven until brown. Sprinkle with lemon juice. Roll up and cut into four to six portions. To double the recipe, use a second skillet.

Comments: May substitute sugar with Splenda
 (Comment this)

12 - CHEESE BLINTZES (cheese-filled pancakes)
Yields 16
Ingredients:
3 eggs
3/4 tsp salt
1 c milk or water
1 c flour
1 lb pot cheese
3-4 tbsp sugar (use splenda equiv)
dash of cinnamon
Procedure:
1. Beat 2 of the eggs slightly; then add 1/2 tsp salt and the liquid.
2. Add flour to make a smooth, thin batter.
3. Heat a 6 inch frying pan that is lightly greased (or Pammed)
4. Pour in a thin covering (about 2 tbsp)- just enough to cover the bottom of the pan.
5. Tilt pan from side to side to distribute evenly. Cook over moderate heat until the edges curl.
6. Turn out on a clean cloth or paper towel, fried side up.
7. Keep covered until all the pancakes are cooked.
8. To fill, mix together the cheese, sugar, cinnamon, 1/4 tsp salt and remaining egg.
9. Place 1 heaping tbsp of filling in center of each "pancake" and then fold over 3 sides, tucking in the 4th side to make an envelope. 10. When all leaves are filled, fry in hot butter or margarine using a heavy frying pan, turning to brown on all sides, and taking care not to scorch the butter OR FOR A HEALTHIER ALTERNATIVE: If you would prefer, blintzes once filled can be baked on a greased or pammed baking sheet in a moderate 350 degree oven for 15-20 minutes, brushing well with melted butter before and during baking.
11. Serve with a dollop of sour cream. (Comment this)

13 - MOM'S FUDGE BROWNIES

I made this with Carbalose I bought from:

http://www17.netrition.com/tova_carbalose_page.html

The recipe comes from:

http://www.lowcarbfriends.com/bbs/easy_archive/topic/355433-1.html

I subsituted Bakers semi sweet chocolate for the Mini carb choclate chips

My son really enjoyed the Brownies.

MOM'S FUDGE BROWNIES
1/2 cup butter, softened
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda
2 eggs
4 ounces MiniCarb chocolate chips, melted and cooled to room temperature
1/2 teaspoon vanilla
1/2 cup Carbalose flour
1/4 teaspoon baking powder

Beat the butter, Splenda and eggs on medium speed until blended. Mixture will look curdled. Beat in the chocolate and vanilla. At this point the batter should come together and get fluffy. Combine dry ingredients and blend in on low speed. Spread in a foil-lined and greased 8x8" baking pan. Bake at 300º for 25 minutes or just until they look set and are firm to the touch. Do not over bake. Cool completely before cutting.

Makes 9 servings

With granular Splenda:
Per Serving: 202 Calories; 16g Fat; 5g Protein; 12g Carbohydrate; 7g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 191 Calories; 16g Fat; 5g Protein; 10g Carbohydrate; 7g Dietary Fiber; 3g Net Carbs

This was my first experiment with the new Carbalose flour and I was quite pleased with the results. The texture is very good, if not quite like the original high carb version. Real granulated sugar is needed to get that really fudgy consistency (Comment this)

14 - Mom's Fudge Brownies

I got to thinking: to make these more moist you might try replacing 1/2 the carbalose with Almond flour and 1/2 the butter with cream cheese.

Angela in Iowa (Comment this)

15 - Some messages from our sponsor:

(1) Please spend a few minutes at the Diabetes Monitor website (CLICK HERE) and read more about diabetes. (2) Also: if you haven't yet answered our polls to tell us more about yourself, we'd encourage you to please do so: How did you find this blog? Tell us about yourself! (3) Finally, if you like to answer polls, there are lots more at the Diabetes Monitor, at Polls. Many thanks, from Steph & Bill Quick

 

 (Comment this)

16 -

Blintz Souffle
Ingredients:
1/2 cup butter or margarine
12 frozen blintzes
2 cups sour cream
pinch of salt
6 eggs, beaten
2 Tbsp vanilla
3 Tbsp sugar (or equivalent amount Splenda)
4 Tbsp orange juice

Procedure:
Melt butter in 9x13" Pyrex baking pan.  Roll each frozen blintz in the butter
as you place it in the pan.  Combine all remaining ingredients and pour over blintzes.
Let stand at least 2 hours.  

Bake in 350 degree oven for 45-60 minutes.
Serves 12

[recipe revised 25Feb2006 by Donna M and Bill the diabetesdoc] 

 (Comment this)

17 - Low Carb Mousse from a whipped cream maker:

6 ounce carton of low carb yogurt (I used Raspberry - 6 grams carb))
1/2 cup whipping cream (4 carbs)
Splenda to taste (2 to 3 Tsps) OR Raspberry sugar free syrup to taste (2 TBS - no carbs)

Pour into a whipped cream maker. Charge with N20.

Dispense into a parfait or wine class. Very pretty and festive.

My dispenser will make 3 to 4 generous servings for a total of 2 to 3 carbs per serving. (Comment this)

18 - To help with the nausea:

GINGER TEA:
Combine 4 cups of water, 2 ounces of thinly sliced ginger,5 whole cloves,and the juice of one lemon in a medium saucepan. Bring to a boil, reduce heat, and simmer 2 to 3 minutes. Strain and serve with honey or sugar. (in our case, Splenda!)
(From Martha Stewart Magazine 2/06)
I tried it and it is good but very lemony. If you like less lemon you may want to cut it back to the juice of 1/2 lemon. It is soothing. (Comment this)

19 -
Cake: No Bake 3 Layer Angel Lush--Low Cal and Delicious!!!!!
Source: Kraft Food and Family--Spring 2006

1 prepared Angel Food Cake (Look for a sugar free version)
1 20oz. can crushed pineapple, undrained
1 (4-serving size)pkg. sugar free/fat free instant
vanilla pudding
1 cup sugar-free Cool Whip
Strawberries (optional)

Slice cake horizontally to make three layers

To make filling:

Combine undrained pineapple and dry pudding mix. Fold in Cool Whip.

Spread filling between layers and on top of cake. Refrigerate 1 hour before serving.

May garnish top with strawberries.

This is simple to make and tastes soooooooo good!


 (Comment this)

20 - Super Crackers

Slice whole wheat pitas into small bite sized pieces.
Bake with the inner side up at 350 until they get crisp. Keep an eye on the oven because some crisp faster than others. Let cool and serve with tuna fish or any of your favorite spreads. They are sooooooo tasty. Enjoy (Comment this)

21 - Old Fashioned Pearl Tapioca Pudding

1/2 Cup Tapioca Pearls

1 1/2 Cups Milk

1 1/2 Cups Heavy Cream

1 Fresh Vanilla Bean

1/2 Cup Sugar

1 pinch Salt

2 Egg Yolks

Makes 6 sdervings
Soak the pearls in water overnight, covered well with water. Drain the water off.
Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
Put the egg yolks into a bowl and stir in some of the tapioca mixture to equalize the temperature. Add to the pan while stirring.
Pour into a bowl and cool. (Comment this)

22 - Eggplant Parmesan

This is DELICIOUS, NUTRITIOUS, and, aside from the cheese, calory free.(ie. eat as much as you like.)

1 Eggplant peeled and sliced.
1 can diced tomatoes (Italian seasoned)
1 sliced onion
2 cloves garlic (optional)
5-6 thin slices of Mozzerrela cheese
grated Parmesan cheese (to taste)

Using teflon or cast iron skillet or grill, place slices of eggplant on medium heat. (no grease necessary) Turn over and cook until eggplant is soft and slightly opaque.
Set cooked eggplant aside.
Meanwhile, place sliced onion (optional garlic, green and/or red pepper) in a little water and saute until tender.
In a bread pan or casserole dish, layer eggplant then a dash or two of parmesan cheese, onion/garlic/green pepper combo and a little diced tomato. Repeat. Eggplant,Parm,onion combo, tomato. Repeat until all ingredients are used.
Top with a few sprinkles of parm cheese, then cover with slices of Mozzerella cheese.

Bake in a 350 degree oven until mozzerrella cheese is slightly browned. MMMMMMMMMMMmmmmmmmmmm!!!

 (Comment this)

23 - Easy Coleslaw

1 package per shredded cabbage / carrot
1/8 cup apple cider vinegar (adjust to taste)
1/8 cup Splenda (adjust to taste)
KRAFT MIRACLE WHIP FREE Nonfat Dressing (to taste)

mix all together and let set awhile in the ice box before you eat so the flavors mix (Comment this)

24 - CHOCOLATE CHIP COOKIES

1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips

Cream together margarine and fructose, beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend roughly. Stir in chocolate chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.
Makes 30 cookies. (Comment this)

25 - Advertisement

 (Comment this)

26 - Homemade sweet French Salad Dressing:

Ok I came up with this for French salad dressing and it is not half bad if I say so myself.

I used a cruet, like the kind that comes with dry salad dressing and added the vinegar and olive oil to the levels on the bottle

Then I added :

1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground dry mustard
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 cup Splenda

Shake well and store in the Ice Box / Refrigerator

This tasted good but it did not stick to the salad very well so I added some Miracle whip and shook it up with the rest of the ingredents in the bottle you could use mayonnaise if you like.

Also taste and adjust the ingredients to your preference.


 (Comment this)

27 - Wow angela that sounds yummy...think I will make salad tonight. (Comment this)

28 - Cindy's Roman Eggplant

1 med. to large eggplant, pared and cut into 1/4" slices (sometimes I don't pare first)
(Bowl) Extra Virgin olive oil
(Bowl) fine dry breadcrums with Italian Seasoning and 1/4 tsp. salt
1 (26 oz) can spag. sauce (I find one with Italian sausage--I've used different brands)
Shredded Mozz./Parm. combo cheese

Dip eggplant in olive oil, then bread crumb mixture. Place on foil lined baking sheet. Spoon sauce on top of each slice, sprinkle with oregano and the cheese.

Bake in HOT oven (450 degrees) for 10-12 minutes or until done. (mine was perfect at 12 minutes-cheese started to brown)
4-5 servings.

This recipe was loosly based on a recipe from BH & G Vegetable Cookbook) (Comment this)

29 - Eggplant Caviar (served cold)-This recipe can be frozen or kept in the refrigerator for up to 3 days before serving. It is absolutely scrumptious and makes a perfect hors'doerve or salad presention- I really MEAN IT!

In a large skillet, combine:
1 small eggplant, unpeeled but chopped fine
1 medium onion, coarsely chopped
1/3 cup chopped green pepper
1 4 oz can of mushrooms, drained and chopped
2 cloves of garlic,(I use more because I love garlic)
crushed
1/3 cup of Canola or Olive Oil
Cover the pan and simmer for 10 minutes. Add 1 tsp salt, 1/2 tsp pepper, 1/2 tsp oregano, 3/4 tsp Splenda, 1 6 oz can of tomato paste, 1/4 cup of water, 2 Tb of wine vinegar, 1/3 cup chopped stuffed olives, 3 Tb. pine nuts and 1/4 c capers.
Mix and simmer covered for 25 minutes, until eggplant is cooked but not mushy. Chill overnight or freeze. To serve, bring to room temperature. Can be served with corn chips, crackers, pumpernickel bread or alone.

Makes approximately 1 quart. It may seem like a lot of fancy ingredients but it is really worth the effort- Enjoy! (Comment this)

30 - MOM'S EGGPLANT CASSEROLE
The best I can do is sort of talk my way through this. It's a "dump and stir" method. LOL
Peel skin from one medium to large eggplant or several Japanese eggplant. Cut into one-inch cubes Soak in salt water for about half an hour. Drain well to almoat dry but do not rinse.
Peel and chop one medium to large white onion.Saute (until there is a little browning) in about a tablespoon of Cano;a oil and a tablespoon of butter. Remove from pan and set aside.
Cut one-fourth to one-half pound of medium to sharp cheddar cheese into smallish cubes.Mix cheese and about one and one-half cup bread crumbs so the cheese will stay separated in the mixture during baking. Set aside. I use whole grain bread which adds to the flavor.
Saute the egglant in the same pan using Canola spray to lightly coat eggplant cubes. It is tempting to use too much oil. Don't. Keep it to a minimum. The eggplant does not have to be totally cooked, just started. Cool slightly.
Put everything into one large bowl.
Toss ingredients until well-mixed and pack tightly into loaf pans. A glass casserole dish is ok, too.
Bake uncovered at 350 for about 45 min. Test to be sure the eggplant is thoroughly cooked. If not, cover with foil give it another 15 minutes in the oven. You will notice that I have not used salt and pepper. The flavors are already there. If anyone wants to add salt or pepper, they can do it at the table.
This is also really good when reheated as a leftover with a little grated cheddar added over the top.
Leah


 (Comment this)

31 - This mandelbread recipe is superior to mine. It is so easy to make. Use Hershey's Special Dark Choc Chips. You can make it all by hand (no mixer) if you wish. ENJOY!

Brenda’s Mandelbread

Ingredients:
3 large eggs
3 tsp. baking powder
½ cup sugar or 2 to 1 Splenda equivalent
1 ½ cup pecans, very coarsely chopped
½ cup canola oil
2 tsp vanilla
2 cups flour
¾ cups raisins, craisins or chocolate chips

Procedure:
1. Mix flour with baking powder and set aside.
2. Mix eggs and sugar in separate bowl.
3. Alternate oil and flour into eggs and beat.
4. Add vanilla- mic and add nuts mixing thoroughly.
5. Cover bowl with Saran Wrap and refrigerate about 1 hour.
6. Flour hands and roll chilled dough into 3-4 long sausage shapes.
7. Bake at 350 degrees for 30 minutes.
8. Let cool slightly. Remove from pan and place on rack until cool enough to cut.
9. Cut on a diagonal. Place slices back in oven at 250 degrees for 30 minutes.
 (Comment this)

32 - Hi, Great eggplant recipes. Here is another idea. If you cut the eggplant lengthwise about 1/2 inch thick you can use them instead of noodles for any lassagna recipe. All you have to do is pre-cook them in a fry pan till they get soft, turning once just like the start of Ruths recipe (22). Since they are so long they may also be rolled around left over chicken cut in strips, a strip of cheese and/or anything you can think of thats hanging out in your fridge. Line them up in a baking dish and cover with red sauce, cheese and bake about 30 min. at 350. They may also become middle eastern if you like ground lamb and make it up with cinnamon and a white?yoghurt sauce like moussaka. (Comment this)

33 - Complex Carb Healthy Pancake

2-3 egg whites (no need to whip, just mix a bit with
fork - fresh or can use packaged egg whites )
1/2 - 3/4 c oatmeal (NOT instant - use regular
oatmeal
few dashes of cinnamon or vanilla, too, if desired

Mix all together in small bowl till it has the consistency of pancake batter (may need to experiment with the exact amount of oatmeal). Heat some Smart Balance or I can't Believe It's Not Butter in a teflon pan, then add batter and form into a pancake shape. Brown on one side, maybe 3 min, till golden, then flip and brown the other side.

Serve with sugar-free syrup or spread some sugar-free fruit preserves (Polaner makes some great ones) - or even fresh fruit

Enjoy! (Comment this)

34 - Here is a fast easy recipe for those rainy winter days when you get stuck in traffic. I usually make this dish and save half for lunch the next day.
These are the approximate quantities that I use for 2 servings. Note: Pepper Salami and cheese have plenty of salt and pepper, so I do not add them. I keep diced onion in the freezer. I bring salami and cheese to parties sometimes and dice up the leftover pieces and freeze for this dish. If I don't have the provolone cheese I use whatever cheese I have on hand.



Salami and Provolone Bake

Pour 2 tsp olive oil in cast iron skillet use a brush to spread it over the skillet or a spray bottle. Add 1/2 small to medium size onion, diced and 3 oz of a hard pack salami, diced (I use a pepper salami). Saute until onions are soft and salami has browned a little. Toward end of saute add 1 garlic clove minced (or more if you like). Add additional herbs if Italian Style Tomatoes and salami do not contain enough.
Add 1 small can of red kidney beans, drained (size commonly called "single serving")and 1/2 of a 15 oz can of italian style diced tomatoes. Stir.
Move skillet to middle rack of a 350-375 degree oven for 15 minutes. Add lite Provolone cheese slices to cover skillet (1-2 oz) and return to oven for 5 minutes or until cheese has melted.

I usually eat this with raw vegetables for crunch or a salad and in that way I can eat a smaller portion and get plenty of veggies! Sorry I do not have the nutritional facts but you can check the cans and packages for that info.
In fact as I write this it has made me hungry. I think I will cook this for dinner tonight! (Comment this)

35 - A friend saw this in a Diabetic Magazine and gave it to me. Sorry I don't know which one. I sometimes add the chicken, but it is a complete protein without it.


SOUTHWEST BARLEY SALAD

2 cans chicken broth
1 Cup pearl barley

Bring broth to boil, add barley and simmer 40-50 minutes. Cool and add:

1 cup frozen or canned corn
1 can black beans (rinse WELL)
1/2 green pepper chopped
1/2 red pepper chopped
1/2 Cup green onions chopped
1/2 Cup medium salsa
3 Tbls low fat sour cream
Juice of 1 lime (2 Tbls)
1/2 tsp crushed garlic (or less)

I sometimes add 1 can of white chicken breast or diced leftover cooked chicken.

 (Comment this)

36 - Ernie Haveron, What temp do you bake this cake at? (Comment this)

37 -

Some messages from our sponsor

(1) Please spend some time at the Diabetes Monitor website (CLICK HERE) and read more about diabetes. (2) Be sure to tell your family, friends, support group, diabetes nurse educator, and your doctor about this website! (3) Read the disclaimer about Google ads (on the right-side sidebar on every page). (4) Also: if you haven't yet answered our polls to tell us more about yourself, we'd encourage you to please do so: How did you find this blog? Tell us about yourself! (5) Finally, if you like to answer polls, there are lots more at the Diabetes Monitor, at Polls. Many thanks, from Steph & Bill Quick

 (Comment this)

Written by: Steph & Bill Quick at 2007/04/17 - 13:27:19 in reply to: 3

38 - How can I make this with less Carbs? Pineapple Upside Down Pie 2 pie crusts 1 (20-1/2-ounce) can pineapple tidbits Water 3 tablespoons cornstarch 3/4 cup brown sugar, firmly packed, divided 2 tablespoons lemon juice 6 tablespoons butter, divided 1/2 cup pecan halves or chopped 1/4 cup cherries Drain pineapple. Add enough water to pineapple syrup to make 1-1/4 cups. Combine cornstarch and 1/4 cup brown sugar in saucepan. Add lemon juice and pineapple syrup, water mixture. Cook, stirring constantly, until mixture is thick and clear. Remove from heat and add 2 tablespoons butter, stirring until it melts. Add pineapple cherries and pecans. Place remaining 4 tablespoons butter in bottom of 9-inch pie pan. Place in 425-degree oven until butter is melted. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon water. Spoon in pineapple mixture in bottom crust. Adjust top crust, flute edges and cut vents. To catch drippings, place pie on foil in the oven. Bake at 425 degrees for 25 minutes. Cool on rack before cutting. Serve with ice cream or whipped cream if desired. (Comment this)

39 - Low Calorie Whipped Cream

Ingredients

2 tablespoons water
1 teaspoon unflavored gelatin
1/2 cup nonfat powdered milk
1 teaspoon vanilla extract
1 cup ice water
1/2 teaspoon liquid sugar substitute

Method

In a small skillet, add the water; sprinkle gelatin on top.

After the gelatin has soaked in, stir over low heat until clear; cool. In a large mixing bowl, combine the milk, vanilla, ice water, and sugar substitute; mix well.

Add the gelatin mixture and whip until fluffy with a wire whisk or electric beaters. Refrigerate until ready to use.

This recipe yields 8 servings. Serving size: 2 tablespoons.

Exchanges Per Serving: Free Food.

source: http://bestdiabeticrecipes.com (Comment this)

40 - Needed: Low sugar apple crisp.
I'm having a craving! Anyone got a recipe? (Comment this)

41 - Pat from LI, I've been taking two granny smith apples with peels left on and thinly slicing them. Then I put a pear or berries, whatever I have in the house, thinly sliced on top. Add cinnamon and some nutmeg and on top I put gluten free rolled oats that I found from Wild Oats with some Agave Nectar and bake. I just sort of throw it together and I like it. I'm going to try it with sweeter apples next time and cut the amount of Agave Nectar down. It seems to work for my cravings. I only eat a 1/4 of it at a time. (Comment this)

42 - Pat from LI, Also a quick microwave "baked" apple that I do is take a whole apple, core it, put it in a bowl with some cinnamon and sugar free syrup into the center. Put like a tablespoon of water in the bowl, cover and zap until the apple is soft. Satisfies my cravings too. (Comment this)