Food And Drink
Scrumptious Diabetic-Friendly Recipes
Keeping your health or a family members’ health in mind when cooking can sometimes leave you challenged in the kitchen. You shouldn’t feel as though you have to suffer through bland meals just to remain in good health, because you don’t! –At least not with the recipes found in this article. You can still prepare meals and desserts that are kicking with flavor yet tolerant to the needs of a diabetic. Read on for a few great diabetic meal ideas.
BANANA SPLIT PIE
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. light Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
CARROT CAKE
Margarine and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed pineapple, drained
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Un-mold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.
BANANA BREAD
2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
2 ripe bananas (mashed)
6 oz. can frozen orange juice
2 eggs
1 c. raisins
Nuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Add wet and dry ingredients together and mix well, then fold in nuts and raisins. Pour in a greased and floured loaf pan (unless using a non-stick pan). Bake at 350 – 375 degrees F for 30 – 45 minutes or when toothpick comes out clean.
DIABETIC SPICY SAUSAGE
2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves
Mix all ingredients thoroughly. Then make into patties and brown until done.
DIABETIC BEEF PASTIES
Crust:
3/4 tsp. Salt
1/4 c. plus 2 tsp. vegetable shortening
1 egg
Water
Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Then set aside.
Filling:
3/4 lb. coarsely ground beef (raw)
2 c. diced raw potato
3/4 c. diced raw carrot
3/4 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. water
Once all filling ingredients have been well mixed, spoon onto dough and wrap around beef. Bake at 350 degrees F for about 10 – 15 minutes or until the dough has become golden brown.
BAR-B-Q MEATBALLS
1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low
Mix chuck, milk, onion, salt, and pepper. Make into balls. Broil until brown (approx. 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, and Sweet ‘N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees F.
See what we mean about flavor? These recipes are a great way to satisfy the entire family without having to make special meal plans to accommodate the diabetic in your family. Give these meals a shot, but be prepared to welcome your family’s enthusiasm. Best of health and happy cooking!
By: Patrick Carpen
Two Diabetic Friendly Comfort Food Recipes – Economical and Tasty Chicken Casseroles
If you are looking for a little “comfort food”, a new recipe for your dinner table, or an economical meal, here are a couple of recipes for you! These casserole recipes will remind you of those delicious hot meals from grandma’s or mom’s oven.
For most of us, that is “comfort” enough. Colorful Chicken Rice Casserole is a type of Tex-Mex food which means a great blending of flavors. Chicken and Ham Casserole also makes use of rice and blends the flavors of two meats. Both will no doubt be big hits with your family.
COLORFUL CHICKEN RICE CASSEROLE
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup small-curd cottage cheese
1 pkg (3 oz) low-fat cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked brown rice
1 1/2 cups (6 oz) shredded Monterey Jack cheese
1 can (4 oz) chopped green chilies
1 can (2 1/4 oz) sliced ripe olives, drained
1/8 tsp garlic powder
1/2 to 3/4 cup crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped
In a blender or food processor, combine the soup, sour cream, cottage cheese, and cream cheese; cover and process until smooth. Transfer to a large mixing bowl. Stir in the chicken, rice, cheese, chilies, olives, and garlic salt. Spray a 2-quart baking dish with nonstick cooking spray. Transfer mixture into prepared dish. Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees. Remove from oven and just before serving, sprinkle top with corn chips, lettuce and tomatoes in that order.
Yield 6 to 8 servings.
Note: I adapted the above recipe from one I found in an old Taste of Home’s Quick Cooking magazine.
CHICKEN AND HAM CASSEROLE
1 pkg (6 oz) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10 3/4 oz) low-sodium cream of chicken soup, undiluted
1 can (12 oz) evaporated skim milk
1 cup shredded Colby or Cheddar cheese
1/8 tsp pepper
1/4 cup grated Parmesan cheese
Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, cheese, and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.
Serves 6
Enjoy!
By: Linda Carol Wilson
Fruit And Nut Bread For Diabetics
The name of my website is diabetic enjoying food and believe me that is a true statement. I love good food! And I’ll just bet that you do too; am I right? The one thing I have learned since being diagnosed as a type 2 diabetic at the age of sixty is this, being diabetic does not mean I can no longer enjoy good food. Oh sure, I’d rather not be a diabetic. I’d rather be able to eat the way I used to. But I have found ways to change my favorite recipes around to make them diabetic friendly. I found a recipe in a newspaper grocery store advertisement and thought perhaps I could make it into something I could enjoy without guilt or a spike in blood sugar. Give my Fruit and Nut Bread a try.
1/2 cup fresh blueberries
2 1/4 tsp baking powder
1/3 cup light olive oil
1/2 cup quick cooking oats
1 1/2 cups flour
2/3 cup Splenda
1/4 tsp salt (optional, according to diet)
1/2 cup egg substitute
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Sprinkle 2 teaspoons of the flour over blueberries. Sift rest of the flour with Splenda, baking powder and salt. Stir in oats. Blend egg substitute, olive oil and banana together. Combine dry ingredient mixture with banana mixture. Stir in nuts. Fold in blueberries. Pour into a loaf pan that has been sprayed with non-stick cooking spray. Bake one hour or until bread springs back when lightly touched. Cool ten minutes then remove from pan. Allow to cool on a wire rack before slicing.
This recipe is easy to make, has healthy ingredients and has never caused my blood sugar to rise. I enjoy it for breakfast with some yogurt, as an afternoon snack or a slice as a dessert replacement. It is also a great hostess gift or a good item you can take to “pitch-in” meals. That way you know there is a sweet you can enjoy without guilt while others induldge in sugar-laden sweets. I find that others often ask for the recipe and can’t believe it’s a “no sugar added” food.
If you enjoyed this recipe please visit my website where you will find more recipes catering to diabetics. And visit often. I am constantly adding more recipes and information as I continue to experiment and try new things. After all, we diabetics like to eat good food just as much as anyone else. And why shouldn’t we?
By: Linda Carol Wilson
Recipes for a Quick & Easy Diabetic Friendly Meal – Lemon Rosemary Chicken & Spinach in Cream Sauce
These recipes will allow you to make a quick and easy meal that features chicken legs and thighs instead of the often used chicken breasts. These darker chicken pieces offer nutritional value not found in the white meat. The lemon and rosemary marinade will tenderize and flavor the chicken. Add some Spinach in Cream Sauce for a yummy meal that is tasty yet healthy. These recipes are not only quick and easy, they are also diabetic friendly. In these two dishes you will have meat, fruit juice, healthy canola oil, vegetable, dairy, and egg.
QUICK AND EASY LEMON-ROSEMARY CHICKEN
1/4 cup lemon juice
1/4 cup canola oil
1 tbsp minced garlic
1 tbsp chopped fresh rosemary
1/4 tsp salt
dash of freshly ground black pepper
4 chicken legs
4 chicken thighs
Combine the lemon juice, canola oil, garlic, rosemary, salt, and pepper in a gallon-size ziptop plastic bag. Seal well and shake to mix well.
Remove the skin from the chicken pieces and add chicken to the plastic bag. Marinate for about 30 minutes.
Heat up an indoor or outdoor grill.
Remove the chicken pieces from the plastic bag, discarding the marinade. Place chicken in a microwave-safe 13 x 9-inch baking dish. Cover and microwave for 10 minutes. If you are not using a turntable, turn the dish after 5 minutes.
Remove microwaved chicken to the grill. Grill 6 to 10 minutes or until browned and juices run clear.
A serving of 1 leg and 1 thigh = 271 calories, 32 g protein and only 1 g carbs
SPINACH IN CREAM SAUCE
1 pkg (8-oz) cream cheese, cubed
2 tbsp butter
2 tbsp milk
1/2 tsp salt
1/4 tsp hot pepper sauce
2 pkgs (10-oz each) chopped frozen spinach, cooked & well drained
1 hard-boiled egg, finely chopped
In a medium saucepan stir together the cream cheese, butter, milk, salt and pepper sauce over low heat until smooth. Add the spinach to the cream cheese mixture and heat thoroughly. Pour into serving dish and top with the chopped egg.
Enjoy!
By: Linda Carol Wilson
How To – Diabetic Cooking Tips & Recipes for Thanksgiving Turkey Dinner
Thanksgiving dinner is a great time for good food and family. BUT in most families there are family members have dietary needs such as diabetics. Cooking Thanksgiving dinner for a diabetic does not mean you have to sacrifice taste. There are simple ways to make the meal more healthy for the diabetic you love to cook for.
*Don’t miss the great diabetic Thanksgiving Recipes at the end!
Tips to Cook Diabetic Recipes for Thanksgiving
- Avoid Sugar
This may seems like common sense but sugar can creep into cooking faster than you thinik.
High sugar foods often served at Thanksgiving include:
Candied Yams
Sweet Potatoes
Cranberry Sauce
Desserts, cookies, cakes and pies
Little chocolates and candies set around the house
Alcohol
Offer Sugar Smart Desserts
Consider offering lower sugar dessert options such as:
No sugar added apple pie and no sugar added ice cream
Fruit bowl with low sugar cool whip, berries, apples and melons are lower sugar fruits
Or considering cooking your favorite desserts with sugar substitutes such as Splenda ™.
Stay Away from Carbs
Carbs (carbohydrates) are converted to sugars and processed as such in the body. This means your body must process chocolate and bread using insulin the virtually the same way. For a diabetic diet this means carbs are nearly as bad as foods that are obviously sugar based like desserts and candy.
Carbs to avoid on Thanksgiving are usually foods like:
Breads and rolls
Potatoes
Rice
Stuffing
Foods for Diabetics to Load Up Their Plate
Proteins, vegetables and low fat foods are best for diabetics. This includes turkey!
Green beans, corn, carrots, broccoli and other vegetables
Salad
Dish the Bad Foods in Moderation
On Holidays it is easy to veer off course from you normal diet. Many people splurge on the Holidays or let themselves have treats and foods they normally avoid.
Living a healthy life as a diabetic means your dietary choices have to be manageable for you. Making things too strict might lead to a diabetic abandoning the diabetic diet all together.
On the Holidays have SOME of the foods you like but normally avoid. This may mean a small piece of pie or a roll or a little bit of mashed potatoes and gravy.
The important thing to remember is MODERATION. Have a little bit but do not go overboard.
Tips for Maintaining a Diabetics Health on Thanksgiving
-Have the diabetic at your Thanksgiving dinner check their blood sugar throughout the day
-Offer to make dish the plate for your diabetic guest(s) and dish portions according to the tips above: lots of proteins and vegetables, light on the sugars and carbs
-Consider serving foods that stick to the above recommendations. While these tips are specific to diabetics, these food choices are healthier for all people.
-Most of All Enjoy the Time with Your Family and Friends!
Here is a great Diabetic Turkey & Stuffing Recipe:
Roast Turkey with Wild Rice, Sausage, and Apple Stuffing
Stuffing:
1 cup wild rice
3 cups water
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium onion, chopped
1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped
2 ribs celery with leaves, chopped
2 cloves garlic, chopped
1 tablespoon minced fresh thyme leaves
Pinch ground mace or nutmeg
Freshly ground black pepper
1/2 pound fresh Italian-style turkey sausage, casings removed
1/2 cup pecan pieces, toasted (see note)
1/4 cup chopped fresh flat-leaf parsley
Turkey:
1 (8 to 10 pound) turkey, fresh or thawed
4 tablespoons unsalted butter (1/2 stick)
2 teaspoons poultry seasoning
Kosher salt and freshly ground black pepper
For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside. Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it’s dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
Note: To toast nuts, spread them out on a baking sheet and toast in a preheated 350 degree F oven until golden, about 7 minutes
Nutrition Information
Calories 407
Saturated Fat 5 grams
Carbohydrates 22 grams
Fiber 3 grams
Protein 42 grams
Unsaturated Fat 12 grams
Nicole Anderson offers great diabetic diet information and diabetic recipes at [http://www.diabetic-food-recipes.com]. Cooking to maintain health for a diabetic does not mean you have to sacrifice taste. Cook smart and eat tasty food!
By: Nicloe Anderson
3 Sweet Diabetic Treats
One of the worries for many people that are diagnosed with diabetes is that they will have to give up their favourite sugary treats. Whilst it is true that you should moderate your sugar intake as a diabetic, by being a little creative you can come up with some sweet treats for yourself. In this article I will be providing you with three diabetic recipes for; chocolate cheesecake, diabetic double chocolate cookies and fruit and bread pudding.
1) CHOCOLATE CHEESECAKE
You will need:
- Margarine for pan
- 15 oz. part skim milk Ricotta cheese
- 1 1/2 c. (12 oz.) light cream cheese, softened
- 1 whole egg
- 2 egg whites
- 1 c. unsweetened apple juice concentrate
- 3 tbsp. unsweetened cocoa
- 1 tbsp. cornstarch
- 1 tbsp. sugar
- 1 tsp. vanilla extract
- 2 tsp. unsweetened cocoa (for topping)
To prepare preheat the oven to 350 degrees. Then lightly grease the bottom and sides of a 9 inch spring-form pan. Next wrap the outside of the pan with aluminium foil. Then place the ingredients in the bowl of a food processor or blender and pur?e them all till smooth. Next use a rubber spatula to scrape the mixture into the prepared pan. Then put the pan in the oven on a baking sheet for 45 minutes. After 45 minutes turn the oven off and leave the cake in the oven with door closed for 1 hour. Once the hour is up remove the cake and refrigerate. Before unmolding and serving, let it stand at room temperature for 10 minutes. Then sift 2 teaspoons of unsweetened cocoa over the top and slice the cheesecake with a knife that has been warmed in hot water. The finished cake should serve 12 people.
2) DIABETIC DOUBLE CHOCOLATE COOKIES
You will need:
- 2 c. 100% Bran or Bran Buds, All Bran or Fiber One
- 2/3 c. water
- 1 c. egg (5-6 med.)
- 2 tsp. vanilla
- 2 tsp. chocolate extract
- 2/3 c. vegetable oil
- Liquid sugar substitute – equal to 1/2 c. sugar
- 1 3/4 c. flour
- 1/2 c. cocoa
- 1/4 c. dry milk (instant)
- 1 tsp. soda
- 1 tsp. baking powder
To prepare mix the ingredients well and drop the mixture onto a cookie sheet using a teaspoon. Then place the cookie tray in the oven and bake the cookies at 350 degrees for 10 minutes.
3) FRUIT N BREAD PUDDING
You will need:
- 3 slices enriched white bread
- 1 1/2 med. bananas, peeled and sliced
- 1/2 c. sliced peaches with juice
- 1/2 c. cranberries
- 1/2 c. brown sugar replacement
- 1/2 tsp. ground cinnamon
- 1/3 c. water
- 1/2 tsp. banana extract
- 1/2 tsp. brandy extract
- Grated nutmeg (optional)
To prepare toast the bread on a baking at 325 degrees until dry. Then cut the toast into cubes. Next combine the toast cubes with the fruits. Then dissolve the brown sugar replacement and cinnamon in water. Next add the extracts to the water and pour this over the fruit/toast mixture. Then turn it with a spatula until well coated. Next let it stand for 5 minutes. Then turn it again, scraping down the sides of the bowl. Next place the mixture in a one-quart size oven-proof casserole dish and bake at 350 degrees uncovered for 30 minutes. After 30 minutes serve the pudding warm with a dusting of grated nutmeg. The finished pudding should serve 3 people.
As you can see from these tasty recipes diabetes does not have to spoil your fun. You can still sample the sweet stuff. I hope you enjoy the recipes.
By: Thomas Parker
Healthy, Diabetic Friendly Fresh and Fruity Cobbler Recipe
This Fresh and Fruity Cobbler allows you to enjoy a great dessert without guilt and it is also suitable for diabetics. The recipe calls for blueberries, nectarines, and strawberries. If there are other fresh fruits available to you, feel free to make substitutions. For instance you could substitute peaches for nectarines. If possible, do not substitute something else for the blueberries as blueberries are scientifically known to be one of the healthiest foods we have. Serve with a scoop of ice cream for a real treat!
FRESH AND FRUITY COBBLER
Biscuit Topping (Recipe Follows)
1/4 cup water
5 tsp Splenda, divided
1 tsp cornstarch
1/2 cup fresh blueberries
1/2 cup sliced peeled nectarine
1/2 cup strawberries, halved
Preheat oven to 350 degrees. Prepare the biscuit topping.
Combine water, 3 teaspoons of the Splenda, and cornstarch in a small saucepan until well blended. Cook over medium heat for 5 minutes or until mixture thickens, stirring constantly. Remove saucepan from the heat; let stand 5 minutes.
Add the blueberries, nectarine, and strawberries to the sugar mixture; toss to coat. Spoon fruit mixture into a small casserole dish. Sprinkle the remaining two teaspoons of Splenda over the fruit. Drop tablespoons of the biscuit topping around the edge of the casserole dish. Bake for 20 minutes or until topping is browned. Serve immediately.
Yield 2 servings.
BISCUIT TOPPING:
1/3 cup all-purpose flour
1 tbsp Splenda
1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp + 1 tsp butter
3 tbsp nonfat sour cream
2 tsp egg substitute
1/4 tsp vanilla
Combine flour, sugar, baking powder and baking soda in a medium bowl. Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs. Combine sour cream, egg substitute and vanilla in a small bowl until well blended. Stir into flour mixture just until dry ingredients are moistened.
Enjoy!
By: Linda Carol Wilson
How to Make Homemade Strawberry Jam in Minutes With Diabetic Directions Also Included
As Spring approaches and all those luscious strawberries appear on the grocer’s shelves, at the farmers markets, or in your own garden, it is time to consider making some homemade jam. Yes, even the busiest of cooks can treat their family to homemade jam! This recipe allows you to have your own homemade jam completed in around a half an hour. It makes 6 cups so you have plenty to freeze for use later. Be sure you have some small plastic freezer cartons on hand. Your family will love you for this. Diabetics are able to enjoy this jam, too, by following the directions included for making this jam diabetic friendly!
HOMEMADE STRAWBERRY JAM IN MINUTES
1 qt ripe strawberries
4 cups sugar (or Splenda granular for diabetics)
3/4 cup water
1 box sure-jell or other fruit pectin
Mash the strawberries, being sure you have 2 cups. Put into a large bowl and add the sugar OR Splenda granular. Set aside for about 10 minutes if using sugar or 15 minutes if using Splenda, stirring occasionally.
In a small saucepan stir the fruit pectic into the water. Bring to a boil over high heat, stirring constantly. Boil for 1 minute. Stir the hot mixture into the fruit mixture in the bowl. Stir together for about three to five minutes until the sugar or Splenda is completely dissolved.
Pour the jam into freezeable plastic containers to a half-inch from the lid. Cover with lids and let stand at room temperature for 24 hours. Store one container in the refrigerator (it is now ready to use) and freeze the remaining containers.
Yield: 6 cups
Note: Jam may be kept in the refrigerator for 3 to 4 weeks. May be kept in the freezer for a year. Thaw frozen jam in the refrigerator.
Enjoy!
By: Linda Carol Wilson
Quick and Easy Recipes For Busy Days – Lamb Chops, Dinner Rolls and Waldorf Salad
Even on busy days it is possible to serve a real meal to your family. It is so important to cook healthy meals for your family instead of bringing home fast food several times a week. Here are three recipes to help you out; Lemony Lamb Chops for the entree, Quick and Easy Waldorf Salad, and Quick and Easy Dinner Rolls. These recipes are also diabetic friendly
QUICK AND EASY DINNER ROLLS AND THEY ARE DIABETIC FRIENDLY, TOO
2 cups self-rising flour
1/4 cup + 2 tbsp mayonnaise
1 cup lowfat buttermilk
nonstick cooking spray
Preheat oven to 375 degrees.
In a mixing bowl combine the flour, mayonnaise, and buttermilk. Stir ingredients together just until moistened.
Spray 12 muffin cups with the nonstick cooking oil spray. Spoon the batter evenly into the muffin cups and bake at 375 degrees for 12 to 15 minutes or until lightly browned.
LEMONY LAMB CHOPS
2 tsp lemon pepper seasoning
2 1/2 tsp ground cumin
4 shoulder lamb chops, 3/4-inch thick
2 tsp canola oil
1 lemon, cut into wedges
In a small bowl mix the lemon pepper seasoning with 2 teaspoons of the ground cumin; rub onto both sides of the chops. Heat the canola oil in a nonstick skillet set over medium-high heat. Cook the chops 3 to 5 minutes per side depending on your desired doneness. Serve with lemon wedges.
QUICK AND EASY WALDORF SALAD
3 cups chopped red and/or green apples
1/2 cup mayonnaise or mayo style salad dressing
1/2 cup coarsely chopped walnuts
1/2 cup golden raisins
1/2 cup frozen whipped topping, thawed*
In a large mixing bowl, combine the apples, mayonnaise, walnuts, and raisins. Stir together to blend well. Fold in the whipped topping. Chill until serving time.
*Use Sugar-free topping and you have a diabetic-friendly salad
Enjoy!
By: Linda Carol Wilson
Diabetic Friendly Muffin Recipes Perfect For Fall
Muffins are always good and we enjoy them year round. Whether as a snack, a breakfast staple, lunchbox item, the list could go on and on, muffins are a staple. Following are some recipes that are diabetic friendly and are enjoyable during any season. They are, however, perfect for fall when their ingredients are in abundance. Apple Allspice Muffins are a great way to enjoy the abundance of apples at farmer’s markets and in the grocery stores in the fall. Oatmeal and Pumpkin muffins are a healthy alternative anytime, but again, they are perfect to take advantage of the beautiful pumpkins in the fall. Whenever you have them, they are sure to become favorites.
APPLE-ALLSPICE MUFFINS
1/4 cup + 2 tbsp unsalted butter, divided
1/4 cup + 2 tbsp Splenda brown sugar blend, divided
1 egg
1 3/4 cups all-purpose flour, divided
2 tsp baking powder
1/2 tsp ground allspice
1/4 tsp salt
3/4 cup fat-free milk
1 cup peeled, finely chopped apple
Non-stick vegetable oil spray
1/2 tsp ground allspice
In a medium mixing bowl, cream 1/4 cup butter; gradually add 1/4 cup + 1 tsp of the Splenda brown sugar blend, beating at medium speed of electric mixer until mixture is light and fluffy. Add egg and mix well.
Combine 1 1/2 cups flour, baking powder, 1/2 tsp ground allspice, and salt. Add to the creamed mixture alternating with milk. Stir just until moistened. Gently stir in chopped apple. Spray 12 muffin cups with vegetable oil spray. Spoon batter into prepared muffin cups, filling each about two-thirds fulls.
Combine remaining Splenda blend, flour, and allspice in a small mixing bowl. Cut in the remaining two tablespoons of butter, using a pastry blender or two knives, until mixture resembles coarse meal. Sprinkle mixture evenly over the tops of the muffin batter. Bake at 400 degrees for 20 minutes or until lightly browned.
OATMEAL & PUMPKIN MUFFINS
Note: Eating 1 of these nutritional muffins will provide 1 of your 3 recommended daily servings of whole grains. Whole grains and fiber are important to the diabetics diet.
2 cups + 2 tbsp old-fashioned oats
3/4 cup whole-wheat flour
1/2 cup Equal Sugar-Lite
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup egg substitute
2 tbsp canola oil
Preheat oven to 375 degrees & lightly coat 12 muffin cups with non-stick cooking spray or paper muffin cups and set aside.
Place 2 cups of the oats in a food processor; cover and process until fine. Transfer to a large mixing bowl and stir in flour, Equal, pie spice, baking powder, baking soda, salt and cloves. Make a well in the center of the mixture and set aside.
Using a wire whisk, whisk together pumpkin, buttermilk, egg substitute and oil in a medium mixing bowl. Add mixture all at once into the well of the flour mixture. Stir just until moistened as you want the batter to be thick and lumpy. Spoon into the prepared muffin cups, filling each about 2/3s full. Sprinkle the remaining oats on the tops of muffin batter. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes before removing from cups.
Note: I adapted this recipe from a recipe in the Smart Spot magazine.
Enjoy!
By: Linda Carol Wilson