Diabetic recipes and meal ideas

[DeBora4BobbyL]

I know many of you have some ideas for diabetic recipes and meals.

Wanna share? :D

[DeBora4BobbyL]

Here's one that I have always made that everyone loves--even if they aren't diabetic.

Coke Salad

1/2 C. cold water
3 pkg. Knox gelatin
4 C. flat diet cola
1 pkg. unsweetened Black
Cherry Kool Aid
1 Tbs. liquid Sweetener
1 (8 oz.) pkg. cream cheese
1/2 C. fresh grated coconut
1/2 C. chopped celery
1/2 C. nuts of your choice

Soften gelatin in cold water for about 2 min. in a glass measuring cup. Now set the whole cup in the microwave and cook on high for 11/2 min. Stir well and check to see if you can see through it. If not microwave for a few more seconds. Pour this in a large bowl. Add the flat cola, sweetener, and Kool aid. Stir until there is no fizz at all. If you didn't let the cola set until it was flat, you can add it VERY slowly. Take 1 C. of this liquid mixture and place it in a blender with the 8 oz. of cream cheese and whip until the cheese is completely blended. Pour the cream cheese liquid back into the bowl with the rest of the mixture. Stir to blend. Place in the refrigerator and watch it for the beginning signs of setting up. Stir it occasionally to keep the cream cheese blended. When the mixture begins to thicken add the nuts, coconut, and celery. It should be thick enough to suspend the chopped ingredients. Place in serving bowl. Place back in refrigerator and let it set up firm. You may eat it as is or with whipped cream.

[cat lover]

This is from lifeclinic.com

Juice of 2 lemons (1/2 cup)
1 squeezed lemon, cut into fourths
2 cups water
1 to 1-3/4 teaspoons Equal for Recipes
3 to 6 packets Equal? sweetener
1/8 to 1/4 cup Equal? Spoonful™
Ice cubes



Place all ingredients in a 1-quart jar and cover with lid. Shake jar to dissolve Equal? pour into tall glasses.
Yield: Makes 2 (8 ounce) servings.

[DeBora4BobbyL]

Has anyone else used Stevia for sweetening things? I LOVE it, but my DH would rather have the other types.

[cat lover]

Some information on Stevia

The subject of searches and seizures, trade complaints and embargoes on importation, stevia has been handled at times by the FDA as if it were an illegal drug. Since the passage of the Dietary Supplement Health and Education Act (DSHEA), stevia can be sold legally in the United States, but only as a "dietary supplement." Even so, it can be found in many forms in most health-food stores, and is also incorporated into drinks, teas and other items (all labeled as "dietary supplements"). It cannot, however, be called a "sweetener" or even referred to as "sweet." To do so would render the product "adulterated," according to the FDA, and make it again subject to seizure.

How Sweet It Is
Stevia (STEE-vee-uh) is a South American shrub whose leaves have been used for centuries by native peoples in Paraguay and Brazil to sweeten their yerba mate and other stimulant beverages.
Stevioside, the main ingredient in stevia (the two terms are often used interchangeably), is virtually calorie-free and hundreds of times sweeter than table sugar. “So it appeals to many people as a natural alternative to artificial sweeteners,” says Mark Blumenthal of the pro-herb American Botanical Council in Austin, Texas.

While Japanese manufacturers have used stevia since the early 1970s to sweeten pickles and other foods, the FDA has turned down three industry requests to use stevia in foods in the U.S.

That’s why you don’t see stevia on supermarket shelves next to the Sweet’N Low or Equal. But you can buy it in health food stores as a dietary supplement. The FDA has little control over supplements.

Why hasn’t the FDA approved stevia? “We don’t have enough data to conclude that the use [in food] would be safe,” the agency stated in 1994.

The U.S. isn’t alone. Canada doesn’t allow food companies to add stevia to their products. Nor does the European Union.



I prefer Splenda, but all the Sweeteners have some alleged prpblems of some sort so I figure use what you like as long as you don't overuse it. If it was really deadly for you I'm sure we couldn't buy it all!:eek:

[DeBora4BobbyL]

Splenda! That's the stuff my DH likes.

Has anyone else ever used Stevia? What is your opinion of its flavor in comparison to the other non-sugar sweeteners?

[cat lover]

Here is a good turkey burger recipe from better homes & garden

Chinese-Style Turkey Burgers

1 tablespoon orange marmalade spreadable fruit
1/2 teaspoon light soy sauce or teriyaki sauce
3 tablespoons fine dry bread crumbs
2 tablespoons refrigerated or frozen egg product, thawed
1 tablespoon finely chopped peanuts or water chestnuts
1 teaspoon light soy sauce or teriyaki sauce
1/8 teaspoon ground ginger
Dash black pepper
6 ounces uncooked ground turkey or chicken
2 whole wheat hamburger buns, split and toasted
2 lettuce leaves

For glaze, in a small saucepan stir together orange marmalade and the 1/2 teaspoon soy sauce. Cook and stir over low heat just until marmalade is melted. Cover and set aside.
In a medium bowl combine bread crumbs, egg product, peanuts, the remaining soy sauce, ginger, and pepper. Add ground turkey; mix well. Form turkey mixture into two 1/2-inch-thick patties.
. For a charcoal grill, place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 11 to 13 minutes or until patties are done (165 degree F), turning once and brushing with glaze the last 1 to 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on a greased grill rack directly over heat. Cover and grill as above.) Or, place patties on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 11 to 13 minutes, turning once and brushing with glaze the last 1 to 2 minutes of broiling. Serve the burgers on buns; top with lettuce leaves. Makes 2 servings.
per serving:
calories: 334
total fat: 12g
saturated fat: 3g
cholesterol: 67mg
sodium: 648mg
carbohydrate: 33g
total sugar: 8g
fiber: 3g
protein: 23g
vitamin C: 1%
calcium: 9%
iron: 20%
starch: 2diabetic exchange
vegetables: .5diabetic exchange
medium-fat meat: 2diabetic exchange

[ewriggs]

I have 2 really GOOD diabetic cookbooks with mealplans and everything. They use the old "exchange" system, but it isn't a problem for me, and I expect most others could use them without much problem:

Jones, Jeanne (1972) The Calculating Cook, 101 Productions (ISBN: 912238-23-2)

Jones, Jeanne (1981) More Calculated Cooking, 101 Productions (ISBN: 0-89286-184-3)

They are both out of print, but you may be able to find them in a used bookshop or online at eBay or one of the used booksellers.

Jeanne Jones has a website: http://jeannejones.com/index.php
with a number of "lite" recipes. Most can be used by diabetics. She also has a selection of gluten-free recipes.

I'm trying to get my now insulin-resistant ol' curmudgeon to eat low carb and light recipes (hah! yeah, right!).

Cheerio!
Elizabeth

[cgmeyer]

yogurt jello creme

this is yummy

mix one pkg (3 oz) sugar-free jello (your flavor choice) w/ one cup hot water. chill until semi-firm

place jello & 1 - 2 (8 oz) cartons light, low-fat or non-fat yogurt (your choice & flavor) in a blender & blend until smooth. 1 carton makes it thick; 2 cartons make it smoother - similar to soft-serve ic

pour into individual 4 or 8 oz serving cups.

yummy

take care, claudia

[cat lover]

Welcome cgmeyer! Glad to see you here and posting some goodies to share! Hope to see you around. If I can be of any help to you let me know! Your recipe looks delicious!:)

[DeBora4BobbyL]

Claudia, welcome to MM! This recipe sounds delicious! Do you use the sugar-free jello and yogurt?

[cat lover]

3/4 cup chopped dates
1/2 cup finely chopped peeled apple
1/2 cup raisins
1/2 cup water
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs
1 teaspoon liquid sweetener

In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat & cool. Combine flour, cinnamon, baking soda, and salt. Stir into apple mixture and mix well. Combine eggs and sweetener & add to batter.Drop by tablespoonsful onto a nonstick baking sheet. Bake at 350 degrees for 10 to 12 minutes.Makes 2 dozen.

One serving (prepared w/o added salt) equals: 54 calories, 24 mg sodium, 18 mg cholesterol, 18 gm carbohydrate, 1 gm protein, 1 gm fat
Diabetic Exchanges: 1/2 starch, 1/2 fruit

[cat lover]

1/3 cup Splenda sweetener
3 tbsp unsweetened cocoa powder
2 cups milk

Combine splenda and cocoa powder in a small saucepan. Gradually add milk and heat thoroughly but do not boil. Garnish with whipped cream Serve immediately.

[cat lover]

1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts


Preheat oven to 375 F. Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture. Pour the batter into a greased and floured 9 inch square pan. Sprinkle on nuts . Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.

Calories: 165
Protein: 3 g
Sodium: 84 mg
Fat: 7 g
Carbohydrates: 27 g
Exchanges: 1 Starch; 1 Fat; 1 Fruit

[cat lover]

2 cups (1/4"thick) carrot slices
1/2 cup (1/2" thick) celery slices
1 (8-ounce) can pineapple tidbits, drained, juice reserved
1 tablespoon vinegar
2 teaspoons cornstarch
1 teaspoon light soy sauce
2 tablespoons stick margarine
1/4 cup sliced green onions
6 packs Equal
Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain and set aside. Add enough water to reserved pineapple juice to make 1/2 cup liquid. Stir in vinegar, cornstarch, soy sauce . Cook in medium saucepan until liquid thickens, stirring frequently.
Add margarine, drained pineapple, and onions. Continue stirring until all ingredients are heated. Add drained carrots and celery. Cook about 2 minutes. Stir in Equal.
Makes 6 servings.

Per Serving:
calories 80, protein 1 g, carbohydrate 11 g, fat 4 g, cholesterol 0 mg

Food Exchanges: 2 Vegetable, 1 Fat.

[cat lover]

Pumpkin Bread

1/4 cup margarine, softened
10-3/4 tsp Equal for RecipesOR
36 packets Equal sweetenerOR
1-1/2 cups Equal Spoonful™
1 egg
2 egg whites
1/2 - 3/4 tsp orange extract
1 cup canned pumpkin
1-1/4 cup all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1-1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup raisins
1/3 cup chopped pecans
3 tablespoons apricot spreadable fruit
chopped pecans

Beat margarine and Equal until blended in mixer bowl; beat in egg, egg whites, orange extract, and pumpkin. Mix in combined flour, baking powder, baking soda, salt, and spices; mix in raisins and chopped pecans.
Spread batter evenly in greased loaf pan, 8-1/2 x 4-1/2 x 2-1/2 " Bake bread in preheated 350oF oven until browned and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in pan 5 minutes & remove from pan and cool on wire rack. Heat spreadable fruit until melted in small saucepan; brush on bread and garnish with pecans.
Makes 1 loaf


per serving
Calories 125
Protein 2 g
Total Carbohydrates 18 g
Total Fat 5 g
Cholesterol 13 mg
Sodium 233 mg
Food Exchanges: 1 bread, 1 fat

[cat lover]

Broccoli Rice Casserole


Works as either a side dish or a meatless main dish.


1 1/2 cup rice
3 1/2 water
1 medium chopped onion
1 can (10 3/4 ounce) condensed cream of mushroom, or chicken, or celery or cheese soup
1 1/2 cups 1% milk
2 - 10 ounce packages frozen chopped broccoli or cauliflower or mixed vegetables
1/2 pound grated or sliced cheese
3 Tablespoons magarine or butter


Preheat oven to 350 degrees and grease 12x9x2x inch baking pan. In a saucepan mix rice, salt, and 3 cups of water and bring to a boil. Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for additional 15 minutes. Saute onions in margarine or butter until tender. Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.
Thaw and drain the vegetables and then spread over the rice mixture. Spread the cheese evenly over the top and bake at 350 degrees for 25-30 minutes until cheese is melted and rice is bubbly.




240 Calories; 26g Total Carbohydrates; 12g Total Fat; 5g Saturated Fat; 20 mg Cholesterol; 9g Protein; 360 mg Sodium; 2g Fiber

[cat lover]

Frozen Grape Pops

1 6-ounce frozen grape juice concentrate, thawed
2 cups fat-free, no sugar added vanilla ice cream, softened


In a food processor blender, combine the grape juice concentrate and ice cream until smooth. Pour into six 6-ounce paper cups. Freeze for about 1 hour, then insert a wooden stick in the middle of each cup. Freeze for at least 3 hours. To serve, let stand at room temperature for a minute or two, until you can peel away the paper cup. Eat at once. 6 SERVINGS


Per Serving: 118 calories 3 g protein, 0 total fat , 28 g carbohydrate, 0 mg cholesterol, 47 mg sodium
Diabetic Exchanges: 2 carbohydrate (1 bread/starch, 1 fruit)

[tuta]

I just finished reading all the recipes for diabetics that were posted. They all sound yummy and I will try them soon. I use Stevia all the time for iced tea and my husband uses it in coffee. I haven't had much luck with it for baking. I use Equal bulk cup for cup and it works great! I have also used Splenda mix and also the brown sugar mix. I haven't had much luck using just plaind splenda for baking. I will look up some of my diabetic recipes and add them to the diabetic site.

[DeBora4BobbyL]

Tuta, I look forward to reading your recipes. I use Stevia too. I LOVE it.

[cat lover]

I have also used Splenda mix and also the brown sugar mix. I haven't had much luck using just plaind splenda for baking.


What happens when you bake with Splenda? :confused: Here is a baking recipe using it; I haven't had any problems with it; if you bake this one let me know how it turned out for you!;)


Double Chocolate Cupcakes with Cream Cheese Frosting ~ Makes 12

Cupcakes
½ cup low-fat (1%) buttermilk
2 tsp instant coffee
1 ½ cups cake flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp salt
½ cup aplenda, Granular
2 large eggs
1/3 cup canola oil
¼ cup non-fat sour cream
2 tsp pure vanilla extract
½ cup semisweet mini chocolate chips

Frosting
½ cup light cream cheese, room temperature
1 tbsp unsweetened cocoa powder
2 tbsp splenda, Granular
2 tsbp non-fat, plain yogurt
1 tbsp pure vanilla extract




Cupcakes

Preheat oven to 350°. Line 12 muffin or cupcake cups with linersand set aside. In small pan, heat buttermilk till warm. Add instant coffee and whisk until coffee granules are completed dissolved. Remove from heat and cool. In a large bowl, sift flour, cocoa powder, baking powder and salt. Add splenda N and whisk to blend. In another bowl, lightly beat eggs. Add oil and whisk to blend. Add buttermilk mixture, sour cream and vanilla extract, whisk to blend. Make a well in dry ingredients. Add wet ingredients and fold just till flour is mixed. Add chocolate chips and fold to blend. Fill prepared cups and bake until toothpick inserted in center comes out with a few crumbs attached, about 12 minutes. Do not overbake. Remove cupcakes from pan and cool on rack.

Frosting

Place all ingredients in food processor and process until smooth, scraping down sides of bowl. Frost cooled cupcakes.


Calories per serving: 196
Protein: 4.8 g
Fat: 11.1 g
Carbohydrate: 21.1 g
Fiber: 1.9 g
Cholesterol: 38 mg


Hints for Baking with splenda Low calorie sweetener
splenda Granular is easy to use in most baking recipes by substituting equal amounts of splenda for white sugar.

Splenda Granular will supply the same amount of sweetness as sugar and will perform very successfully in recipes for these types of foods:

Shortbread cookies
Gingerbread cookies
Fruit pies
Desserts
Mousses
Mincemeat pies
Jams or jellies
Fruit cakes
Quick breads
Muffins
Scones
Cheesecakes
Frozen desserts
Sauces
Puddings
Gelatine desserts
Beverages
Sweetening fruits or vegetables


The types of recipes in which splemda is less successful are those where sugar provides the structure of the recipe, for example:

Angel Food Cake
Meringues
Candy
Poundcake
Hints
Follow the recipe but add splenda with the dry ingredients, do not cream with butter or other fats.
Baking time will be shorter (5-10 minutes), test for doneness by inserting a wooden skewer in the centre of the dessert. Some recipes may not brown as usual, so do not bake until golden brown or recipe may become overcooked.
Cookies may not spread as they bake, therefore flatten cookies to desired thickness before baking. A few tablespoons of liquid may be added if the dough feels too dry.
For best results, store foods made with splenda in the refrigerator, or for longer storage, baked goods with splendafreeze very well.
Substitute splenda Granular for white sugar or icing sugar only. Unfortunately, splenda is not recommended for replacing brown sugar, honey, molasses, or fructose.
If in doubt about substituting splenda in the recipe, substitute only half of the sugar with splenda as a starting point.
Splenda Low calorie sweetener may be used in recipes either in the oven, stovetop or in the microwave oven.

[Yummys_Girl]

Here is a recipe I tried recently. It was very good, and I will definitely make it again.

Recipe Ingredients:

1/3 cup flour
1 tbs. paprika
1/2 tsp salt
1/8 tsp pepper
cooking spray, non-fat
4 3 oz. chicken breasts without skin, boneless
1 large onion, chopped
2 1/2 cups chicken broth, fat-free *
1 chicken bouillon cube dissolved, in 1/2 cup hot water
1/2 cup sour cream, light
2 tbs. flour

*I used the low fat low sodium chicken broth, to help reduce sodium content


Recipe Instructions:

In large bowl, mix flour, paprika, salt and pepper. Spray large skillet well
with cooking spray and heat over medium-high heat. Dredge chicken breasts in
flour mixture, and brown on both sides in heated skillet. Cover chicken
breats with chopped onion. Pour 1 cup chicken broth and boullon over chicken
and onions. Cover skillet adn reduce to low heat. Simmer until chicken is
done, about 20 to 30 minutes.

Place cooked chicken on hat platter. Add remaining 1 1/2 cups broth and sour
cream to drippings in skillet. Stir well over medium heat. Use a whisk or
fork to stir in 2 Tbs. flour. Continue stirring until thickened. Pour over
chicken.
Servings: 4

[Yummys_Girl]

Another really good recipe I tried recently. This was delicious and the non low carbers in my family loved it.

If you use the low carb tortillas instead of the regular you can cut a fair amount of carbs off this recipe. And every little bit of carbs being cut out helps. I used the Mission brand Low carb torillas, when I made this, since it was the only low carb ones I could find. The missions ones are the only non wheat Low carb tortillas I have found. Other brands (wheat tortillas) you can use that are low carb are: Baja, La Tortilla, Buena Vida and Mama Lupe. There are probably others as well.

Anyway, enough babbling. On to the recipe:

Chicken Enchiladas(from the South Dakota Diabetes Control Program cookbook,
Healthy Diabetes Recipes and More . . .) http://diabetes.sd.gov/_themes/doh-standard-2/aeclrule.gif
1/2 cup chopped onion
1 teaspoon cooking oil
4 ounces reduced-fat cream cheese
1 tablespoon water
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/8 teaspoon salt
4 cups chopped, cooked, skinless, chicken breast
12 8-inch tortillas
1 10 3/4 oz. can reduced fat, reduced
sodium condensed cream of chicken soup
8 ounces low-fat sour cream
1 cup skim milk
1 4 ounce can chopped green chilies
1/2 cup shredded cheddar cheese
In a small skillet sauté onion in oil. In a mixing bowl stir together cream cheese, water, cumin, black pepper and salt. Stir in cooked onion and chicken into cream cheese mixture. Wrap tortillas in foil and heat in a 350 degree oven for 10 minutes or until softened. Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll up the tortillas and place seam side down on a baking dish that has been sprayed with non-stick cooking spray.

To make sauce, combine soup, sour cream, milk, and green chilies; pour over enchiladas. Bake the enchiladas covered in 350 degree oven for 40 minutes or until heated through. Sprinkle the enchiladas with cheddar cheese. Bake uncovered for 5 minutes or until cheese is melted. Makes 12 enchiladas.

Nutritional Information (1 enchilada):
Calories: 288
Carbohydrates: 25 grams
Protein: 21 grams
Fat: 11 grams
Saturated fat: 5 grams
Cholesterol: 58 mg
Fiber: 1 gram
Sodium: 414 mg
Potassium: 305 mg
Calcium: 153 mg
Exchanges: 1 1/2 starch, 2 medium-fat meat

http://diabetes.sd.gov/_themes/doh-standard-2/aeclrule.gif

[DeBora4BobbyL]

Yummy, I asked if you would share recipes on another thread, so strike that! LOL

On post #22, what is that called?

[cat lover]

Here is a recipe I tried recently. It was very good, and I will definitely make it again.

Recipe Ingredients:

1/3 cup flour
1 tbs. paprika
1/2 tsp salt
1/8 tsp pepper
cooking spray, non-fat
4 3 oz. chicken breasts without skin, boneless
1 large onion, chopped
2 1/2 cups chicken broth, fat-free *
1 chicken bouillon cube dissolved, in 1/2 cup hot water
1/2 cup sour cream, light
2 tbs. flour

*I used the low fat low sodium chicken broth, to help reduce sodium content


Recipe Instructions:

In large bowl, mix flour, paprika, salt and pepper. Spray large skillet well
with cooking spray and heat over medium-high heat. Dredge chicken breasts in
flour mixture, and brown on both sides in heated skillet. Cover chicken
breats with chopped onion. Pour 1 cup chicken broth and boullon over chicken
and onions. Cover skillet adn reduce to low heat. Simmer until chicken is
done, about 20 to 30 minutes.

Place cooked chicken on hat platter. Add remaining 1 1/2 cups broth and sour
cream to drippings in skillet. Stir well over medium heat. Use a whisk or
fork to stir in 2 Tbs. flour. Continue stirring until thickened. Pour over
chicken.
Servings: 4

This really sounds good, my Dh is on a VERY STICT low/non fat diet so with some substitutions on this one he can have it, thanks for sharing!

[Yummys_Girl]

Here is a recipe I tried recently. It was very good, and I will definitely make it again.


Paprika Chicken

Recipe Ingredients:

1/3 cup flour
1 tbs. paprika
1/2 tsp salt
1/8 tsp pepper
cooking spray, non-fat
4 3 oz. chicken breasts without skin, boneless
1 large onion, chopped
2 1/2 cups chicken broth, fat-free *
1 chicken bouillon cube dissolved, in 1/2 cup hot water
1/2 cup sour cream, light
2 tbs. flour

*I used the low fat low sodium chicken broth, and low sodium chicken bouillon to help reduce sodium content


Recipe Instructions:

In large bowl, mix flour, paprika, salt and pepper. Spray large skillet well
with cooking spray and heat over medium-high heat. Dredge chicken breasts in
flour mixture, and brown on both sides in heated skillet. Cover chicken
breats with chopped onion. Pour 1 cup chicken broth and boullon over chicken
and onions. Cover skillet adn reduce to low heat. Simmer until chicken is
done, about 20 to 30 minutes.

Place cooked chicken on hat platter. Add remaining 1 1/2 cups broth and sour
cream to drippings in skillet. Stir well over medium heat. Use a whisk or
fork to stir in 2 Tbs. flour. Continue stirring until thickened. Pour over
chicken.
Servings: 4


Oopsie I didnt realize the name of the darn recipe got cut off, till I just came back to this thread. I couldn't figure out how to edit my post, so I used Quote and added the name in.

The recipe is called Paprika Chicken

[Yummys_Girl]

I made this Alfredo sauce tonight and served it over Dreamfield's Penne pasta, and added cooked cubed bonesless skinless chicken breast. Have any of the rest of you used Dreamfield pasta? It is awesome!!! 5 digestible carbs per serving and tastes great! I didnt feel like I was eating low carb, at all! So glad I found this pasta!

Creamy Alfredo Sauce

Recipe By: Low Carb Luxury Magazine
Serving Size: 6


Ingredients
8 ounces cream cheese ; cut in 1-inch cubes
3/4 cup parmesan cheese ; grated
1/2 cup butter*
1/2 cup cream *
1/4 cup chicken broth*
1/2 teaspoon pepper - freshly ground

* I used light margarine in place of butter, fat free half and half in place of cream and low sodium fat free chicken broth in place of regular chicken broth

* Add more chicken broth if you like your sauce thinner or need to stretch it a little further

I doubled this recipe and added an extra cup of chicken broth and it was enough for a full 16oz box of the Dreamfield's Penne pasta.
Instructions

In a large saucepan, melt butter slowly, and add cream cheese as butter is completely soft. Combine all remaining ingredients. Stir well to combine (use a wire whisk to get a very smooth sauce.)
Cook gently over low heat until heated through (do not allow to boil) & smooth. Serve over chicken, turkey, or broccoli.

Makes 6 4 tablespoon servings. 2 carbs per serving Based on ingredients listed above, not on the substitutions I made

[Yummys_Girl]

Chicken Pot Pie
Makes 4 servings




Ingredients 2 teaspoons margarine 1/2 cup plus 2 tablespoons fat-free reduced-sodium chicken broth, divided 2 cups sliced mushrooms 1 cup diced red bell pepper 1/2 cup chopped onion 1/2 cup chopped celery 2 tablespoons all-purpose flour 1/2 cup fat-free half-and-half 2 cups cubed cooked chicken breasts 1 teaspoon minced fresh dill 1/2 teaspoon salt 1/4 teaspoon black pepper 2 reduced-fat refrigerated crescent rolls
1. Heat margarine and 2 tablespoons chicken broth in medium saucepan until margarine is melted. Add mushrooms, bell pepper, onion and celery. Cook 7 to 10 minutes or until vegetables are tender, stirring frequently.
2. Stir in flour; cook 1 minute. Stir in remaining 1/2 cup chicken broth; cook and stir until liquid thickens. Reduce heat and stir in half-and-half. Add chicken, dill, salt and black pepper.
3. Preheat oven to 375°F. Spray 1-quart casserole with nonstick cooking spray. Spoon chicken mixture into prepared dish. Roll out crescent rolls and place on top of chicken mixture.*
4. Bake pot pie 20 minutes or until topping is golden and filling is bubbly.
*Reserve remaining rolls for another use, or bake and serve as a side to Chicken Pot Pie. Note For 2 cups cubed cooked chicken breast, gently simmer 3 small chicken breasts in 2 cups fat-free reduced-sodium chicken broth about 20 minutes or until meat is no longer pink in center. Cool and cut into cubes. Reserve chicken broth for pot pie, if desired.
Nutritional Information
Serving size: 1 cup
Calories 256
Calories from fat 28%
Total Fat 8
Cholesterol 50
FIber 2
Protein 24
Sodium 541

Exchanges:
1 starch
1 vegetable
3 meat

[cat lover]

Defintely will be trying your chicken pot pie recipe; thanks for sharing!

[Yummys_Girl]

THe pot pie recipe is very good. I think I added some different vegetables when I made it. IT does not make alot of sauce, so if you want yours to be a little juicier add a tad more of the liquids to it

[Yummys_Girl]

The pot pie recipe is very good. I added peas and carrots to it and omitted the mushrooms when I made it. It does not have alot of sauce inside, so add more of the appropriate liquids to it if you want it a bit saucier.

[DeBora4BobbyL]

I can not wait until I am off this diet. I LOVE chicken pot pie! That should be in a cookbook of a collection of classic recipes.

[cat lover]

What I really like about it is that you already have substituted so much of the really fatty things I won't have a lot more subbing to do,thanks!

[cat lover]

Got this in a newsletter this week from BHG; haven't tried it yet but it sounds yummy and thought I'd go ahead and share it!


Salmon with Apricot Sauce


2 4- to 5-ounce fresh or frozen salmon or halibut steaks, cut 3/4 inch thick
2 fresh apricots or 4 dried apricot halves
1/4 cup apricot nectar
2 tablespoons apricot preserves
1 tablespooon sliced green onion
3/4 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano
Dash salt
Dash bottled hot pepper sauce
1-1/2 teaspoons olive oil
1/2 to 1 teaspoon bottled hot pepper sauce
Dash black pepper


Thaw fish, if frozen. Pit and quarter fresh apricots; set aside. (Or, halve the dried apricot halves; cover with boiling water. Let stand while preparing sauce and fish; drain well before using.)
For sauce, in a small saucepan combine apricot nectar, preserves, green onion, oregano, and salt. Bring just to boiling, stirring frequently; reduce heat. Boil gently, uncovered, about 8 minutes or until sauce is slightly thickened. Remove from heat; reserve 2 tablespoons of the sauce to brush on fish. Stir the apricots and the dash hot pepper sauce into the remaining sauce. Cover and keep warm.
Rinse fish; pat dry with paper towels. Combine olive oil and the remaining hot pepper sauce. Brush both sides of the fish with oil mixture. Sprinkle with black pepper.
For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once and brushing with the reserved sauce the last 2 to 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack directly over heat. Cover and grill as above.) Or, place fish on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 6 to 9 minutes, turning once and brushing with the reserved sauce the last 2 to 3 minutes of broiling.
Transfer the fish to dinner plates. Spoon the chunky apricot sauce over fish. Makes 2 servings.


Nutrition facts per serving:
calories: 254
total fat: 7g
saturated fat: 1g
monounsaturated fat: 4g
polyunsaturated fat: 2g
cholesterol: 59mg
sodium: 166mg
carbohydrate: 23g
total sugar: 17g
fiber: 1g
protein: 23g
vitamin A: 0%
vitamin C: 19%
calcium: 3%
iron: 7%
fruit: .5diabetic exchange
other carb: 1diabetic exchange
lean meat: 3diabetic exchange

[Yummys_Girl]

sounds yummy. Wow my recipe collection is growing quick!

[cat lover]

Lemon Meringue Pie


1 cup SugarTwin Spoonable
1/2 cup cornstarch
1/4 tsp cream of tartar
1/4 tsp salt
1 1/2 cups water
1/2 cup fresh lemon juice
2 tbsp margarine
1 tsp grated lemon zest
3 large eggs, separated
2 drops yellow food coloring
1 9" fresh or frozen pie shell,baked and cooled

Meringue
1/4 tsp cream of tartar
1/2 tsp pure vanilla extract
1/3 cup Sugar Twin Spoonable

In a nonstick medium saucepan, combine 1 cup SugarTwin, cornstarch, cream of tartar, and salt. Whisk in water and lemon juice.
Cook over medium heat, stirring, until mixture boils. Reduce heat to medium-low and continue cooking and stirring for 1 minute. Remove from heat. Stir in margarine and lemon zest and set aside. In a medium bowl, whisk together egg yolks until lemon colored. Whisk at least half of the hot cornstarch mixture into eggs. Stir this mixture into remaining mixture in saucepan, blending well. Return pan to medium-low heat. Cook, stirring, for 2 minutes. Cool slightly. Pour filling into baked pie crust.
Preheat oven to 350 degrees

To make the meringue: In a small mixer bowl, combine egg whites (works best at room temperature) and 1/4 tsp cream of tartar. Beat with an electric mixer on high speed until froth. Add vanilla. Gradually add SugarTwin®, 1 tbsp at a time. Beat until stiff peaks form. Spread evenly over lemon filling, sealing well around the edge of the crust. If desired, swirl peaks by lifting up some of the meringue with the back of a spoon.
Bake for 12 to 15 minutes until meringue is golden brown. Cool before serving. Refrigerate leftovers for no more than 2 days.
Per serving: 153 calories (54% calories from fat),
3 g protein, 9 g total fat (2.0 g saturated fat), 14 g carbohyrate,
0 dietary fiber, 64 mg cholesterol, 152 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 2 fat

[cat lover]

Chili-Cheese Corn Bread

1 cup plus 2 tbsp yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup whole wheat flour
1 1/4 cups buttermilk
1 large egg plus 1 large egg white, lightly beaten
1/4 cup sharp cheddar cheese
1 (4-ounce) can chopped mild green chilies


Preheat oven to 425 degrees. Coat an 8' square baking pan with no stick cooking spray and dust with 2 tablespoon of cornmeal; set aside. In a large mixing bowl, combine remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl combine buttermilk, eggs, cheese and chilies; mixing well. Stir liquid mixture into the dry ingredients. Pour batter into prepared baking pan and bake for 18 to 20 minutes or until tested done when center springs back after being pressed.
Makes 12 servings.

Per Serving: Fat 2 g, Cholesterol 28 mg, Carbohydrate 28 g, Protein 4 g.
Food Exchanges: 1 Starch/Bread, 1/2 Fat.

[DeBora4BobbyL]

This one looks delicious. How does the whole wheat flour change the flavor of this dish?

[Yummys_Girl]

Yummy! these look great!

[cat lover]

This one looks delicious. How does the whole wheat flour change the flavor of this dish?


I don't think it changes it at all, but I usually always substitute a little whole wheat flour in almost everything.;)

[DeBora4BobbyL]

Good to know.

[cat lover]

Baked Potato Pancakes


Canola oil cooking spray
6 medium Yukon Gold potatoes, peeled
2 large carrots, scraped
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
reduced-fat sour cream or applesauce (optional)



Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.
Spoon small mounds of the mixture on the baking sheet to form 2" pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce. Makes 8 servings

Calories: 251
Protein: 6 g
Sodium: 185 mg
Fat: 3 g
Carbohydrates: 50 g
Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat

[DeBora4BobbyL]

That's similar to the potato pancakes.

[cat lover]

It is a potato pancake with some additions of other vegetables;I guess you could call it a tweaked potato pancake! LOL

[DeBora4BobbyL]

When I make mashes potatoes for dinner, I take the leftover mashed potatoes and make my DH potato pancakes for breakfast the next morning.

[cat lover]

Lemon Fruit Dip

2 cups reduced fat sour cream
1 pkg. (1 oz) sugar free instant vanilla pudding mix
1/4 cup skim milk
4 tsp lemon juice
1 tsp grated lemon peel
Assorted fresh fruit

In A bowl whisk sour cream, pudding mix, milk, lemon juice and peel till blended. Serve with fruit. Makes 2 cups

One serving = 1/3 cup per serving 127 calories, 7 g fat, 5 g saturatd fat,27 mg cholesterol,255 mg sodium,10g carbs, Diabetic exchange: 1 starch ,1 fat

[cat lover]

Low-Sugar Cranberry Orange Bread


2 cups all-purpose flour
1 cup Oats quick or old fashioned, uncooked
1/4 cup granulated sugar or 2 tablespoons fructose or heat-stable sugar substitute equal to 1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 cup fat-free milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup orange juice
1/4 cup vegetable oil
1 tbsp grated orange peel
1/2 cup chopped cranberries, fresh or frozen,thawed
1/4 cup chopped nuts,optional


Heat oven to 350 degrees. Grease and flour 9 x 5-inch loaf pan.In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt and mix well. In medium bowl, combine milk, egg substitute, orange juice, oil and orange peel and blend well. Add to dry ingredients all at once, stir just till dry ingredients are moistened. (Do not overmix.) Stir in cranberries and nuts. Pour batter into pan.Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped. Makes 1 loaf (16 Servings)

[cat lover]

Eggnog Cheesecake



1 cup graham cracker crumbs (reserve 2 tablespoons)
1/8 cup splenda for Baking
2 1/2 ounces unsalted butter,melted
10 oz fat free cream cheese
8 oz cream cheese
12 oz Part Skim Ricotta cheese
1/4 cup + 1 tablespoon + 2 teaspoons splenda for Baking
3 eggs
3 egg yolks
1/2 vanilla bean,split & scraped
1/2 tsp nutmeg, ground
1 1/2 tsp rum flavor

CRUST
Preheat the oven to 325 degrees. Combine all graham cracker crumbs,splenda and butter in a small bowl and mix till combioned. Butter and paper an 8" pan.
Pour the mixture into the bottom of the pan spreading until level. Gently press the crumbs down. Bake for 5 minutes. Remove from the oven to cool and adjust oven temperature for filling step.

FILLING
Preheat oven to 275degrees Combine the cream cheese, ricotta cheese and splenda in an electric mixer with a paddle attachment. Mix at a medium speed until smooth, approximately 5 to 8 minutes. Add the remaining ingredients and mix slowly until all is incorporated and smooth. Pour the filling into the cake pan, sprinkle remaining cracker crumbs over the top and place cake pan into a tray or dish that has 2-3 inch sides. Pour into the tray about an inch of water creating a water bath. Bake the mixture for 45 minutes. Gently turn the tray and continue to bake for another 30-45 minutes or until the filling is set. Once the cake is set, remove from the oven and allow cooling at room temperature. Refrigerate cake overnight in plastic wrap. To serve, gently run a knife around the cheesecake and dip the bottom of the cake pan in warm water for a few seconds. This allows the cheesecake to come out of the cake pan easily. Turn the pan upside down with plastic wrap on top and gently tap the bottom of the cake pan. The cheesecake should come out easily and place on serving dish, crust down. 10 servings



Per Serving
Serving Size Serving Size 1 Slice
Calories 320
Total Fat 20 g
Saturated Fat 11 g
Cholesterol 180 mg
Sodium 330 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 14 g
Protein 13 g
Nutritional Exchanges 1 1/2 Starch, 3 Fat, 1 Medium Fat Meat

[cat lover]

This makes a good main dish salad



Pasta Ham Salad



1 1/2 cups dried wagon wheel pasta
4 oz cooked lean ham, cut into bite size pieces
1 small zucchini, quartered lengthwise and sliced
2 tbsp sliced green onion
1/3 cup bottled reduced fat ranch salad dressing
2 tbsp plain low fat yogurt
1 tsp dried basil, crushed
3/4 cup grape or cherry tomatoes, halved

In a large saucepan cook pasta according to package directions. Drain and rinse with cold water. In a large bowl combine cooked pasta, ham, zucchini, and, green onion.
For dressing, in a small bowl stir together salad dressing, yogurt, and basil. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Before serving, gently stir tomatoes into pasta mixture. Makes 4 main-dish servings.


per serving:
calories: 214
total fat: 8g
saturated fat: 1g
cholesterol: 23mg
sodium: 596mg
carbohydrate: 27g
fiber: 2g
protein: 10g
calcium: 3%
iron: 10%
starch: 1.5diabetic exchange
vegetables: 1diabetic exchange
lean meat: .5diabetic exchange
fat: 1diabetic exchange

[cat lover]

Cherry Oat Muffins

1 cup low fat buttermilk
1 cup quick cooking oats
1 large egg, beaten
1/2 cup dark brown sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1/3 cup canola oil
3/4 cup dried, tart cherries

Preheat oven to 400 degrees. Spray twelve 2-1/2" muffin cups with vegetable spray.Pour the buttermilk into a large bowl and add the oats, stirring to mix. Allow to soak for 20 minutes or more. Make a well in the center of the oat mixture and drop the beaten egg and brown sugar into the well. Stir to combine.Whisk the flour, baking powder, baking soda, cinnamon and salt in a separate bowl. Stir till well combined. Add dry ingredients to the buttermilk oats mixture and stir just till moistened. Add the oil and dried cherries to final mixture and stir till thoroughly blended. Fill the muffin tins about 2/3 full. Bake for 18 to 20 minutes, or till done when a pick inserted in the center comes out clean. Remove from oven and immediately turn out on a rack to cool. Makes 12 muffins 1 muffin = 1 serving

Per Muffin: 166 Cal; 7.5g Total Fat; 22g Carb; 3g Protein; 21mg Cholesterol; 214mg Sodium
Exchanges:
1-1/2 Bread; 1-1/2 Fat

[Yummys_Girl]

Those muffins sound delicious!

[cat lover]

They are! I made a batch yesterday and took them as our on the road breakfast and mid noon snack!

[cat lover]

Diabetic Cheesecake


1 (3oz) box any flavor sugar free gelatin
8 oz light cream cheese
1 pkg DZerta topping, whipped as pkg directs
2 cups Graham cracker crumbs
22 pk Sweet N Low
7 tbsp Margaine, from sticks


Dissolve gelatin in 1 cup warm water. Set aside to cool. Mix together 6 pkg sweet N low and graham cracker crumbs. Add melted margarine. Press 2 cups of crumb mixture firmly into 9 x 13 pan. Reserve rest for top. Cream 16 pkg sweet N low with cream cheese. Stir in prepared whipped topping. Pour mixture over crust and sprinkle with remaining cracker crumbs. Chill 3 to 4 hr. Also freezes well. ( 37 calories per square), Makes 36 squares

[Yummys_Girl]

Cinnamon Spice Pancakes
Serving Size: 2


-= Ingredients =-

2 tablespoons vanilla protein powder
3/4 teaspoons baking powder
1 teaspoon ground cinnamon
1 dash nutmeg
1 dash ginger
1 egg or egg substitute
1 teaspoon vegetable oil ; (I use sunflower)
1 tablespoon DaVinci or Torani Vanilla Sugar Free Syrup ; (or substitute 1 teaspoon Splenda with 1/2 tbs vanilla and 1/2 t1 tablespoon water)

-= Instructions =-

Mix dry ingredients in a bowl. Add the egg, oil, Syrup or Splenda, and water. Stir. Fry in a pan or griddle as you would regular pancakes. Turn when bubbles appear at edges.

[Yummys_Girl]

Citrus Pickled Vegetables (Verduras en Escabeche)

This is an excellent accompanyment to fish, chicken, or pork. Tangy, spicy, eye-catching, and very diabetic-friendly.
Serving Size: 8


-= Ingredients =-

1/2 cup Whole kernel corn ; - frozen is fine
1 cup Roma tomatoes ; - fine diced
1/4 cup bell pepper ; - fine diced (Red or green )
1/2 cup Jicama ; - fine diced
1/2 cup Zucchini ; - unpeeled, diced
2 tablespoons Onion ; - Diced (red or yellow)
1 medium jalapeno pepper ; - Fine diced
1/4 cup Lime juice ; - one large lime
1 teaspoon kosher salt ; - to taste
1 teaspoon Splenda ; - to taste
1/2 teaspoon Red pepper sauce ; - to taste
1/4 cup Cilantro ; - Chopped, fresh

-= Instructions =-

If using any frozen vegetables, thaw them under cool wather until soft. Mix all vegetables except cilantro together. Dissolve the salt and Splenda in the lime juice. Pour over mixed vegetables and mix thoroughly. Allow to sit, refrigerated, for at least one hour then taste for flavor. Add hot sauce, extra lime juice, or salt as needed. Allow to marinate another 30 minutes or more. Add cilantro just before serving.

Serve with steamed fish, chicken breast, or other protein. It also works as an appetizer when served in a lettuce cup or in the hollow of 1/2 an avocado.

There is certainly some flexibility in the choice of vegetables in this dish. Green beans, green peas, or black-eyed peas will also work with this. The key is to keep an array of bright, contrasting colors and crisp textures in the dish.
Adapted from a recipe by Chef Luis Sanchez, Cordua Restaurants, Houston, TX.
Presented at Fiesta Culinary School, March, 2006.

Each (1/2 cup) serving contains an estimated:
Cals: 25, FatCals: 2, TotFat: >1g
Chol: 0mg, Na: 300mg, K: 132mg
TotCarbs: 6g, Fiber: 1g, Sugars: 1g
NetCarbs: 5g, Protein: 1g

[Yummys_Girl]

CrockPot Pizza Chicken

Serving Size: 8


-= Ingredients =-

8 boneless, skinless chicken breasts
pizza ; seasonings
small ; jar pizza sauce (Ragu is low in sugar and carbs)
1/4 cup parmesan cheese (light or low fat)
1 c. shredded mozarella (no fat or 2% if possible)
-= Instructions =-


Cover chicken with seasonings. Place in croclkpot or slow cooker. Pour the pizza sauce over chicken. Top with more seasoning if desired, then top with parmesan cheese. Cover and cook on low 4-5 hours, until chicken is thoroughly cooked. Stir well. Before serving, sprinkle with mozarella cheese and let stand 5 minutes to melt cheese

[Yummys_Girl]

This one is really good!


DEEP DISH PIZZA

Serving Size: 8


-= Ingredients =-

4 ounces cream cheese ; softened
2 eggs
1/4 cup parmesan cheese ; 1 ounce (canned is fine)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or low fat or 2% mozzarella cheese ; shredded
1/4 cup pizza sauce (Ragu is low sugar low carb)
4 ounces mozzarella cheese ; shredded
Assorted ; toppings: pepperoni
Dash ; of garlic pepper or garlic powder and some Italian seasoning

-= Instructions =-

In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.

Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Makes 8 servings

[Yummys_Girl]

Garlic Poppyseed Rolls
Serving Size: 6



-= Ingredients =-

3 large eggs separated
2 tablespoons light butter
1/2 teaspoon cream of tartar
1/3 cup heavy cream
2 teaspoons Splenda
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons bottled fresh minced garlic ; or 3 cloves fresh garlic, minced
1 1/2 teaspoons poppy seeds
1/2 cup pork rinds ; (plain or flavored) crushed fine

-= Instructions =-

Place egg whites in large mixing bowl, add cream of tartar and set aside. Melt butter in a medium microwave safe bowl for 15-20 seconds on high. Add remaining ingredients to melted butter (except pork rinds and egg whites) and beat till combined. Set aside.

Whip egg whites and cream of tartar till stiff but not dry. GENTLY fold in yolk mixture along with pork rinds. Do Not Over mix.

Spoon evenly into buttered non-stick muffin or popover pans. Muffin cups will be full.

Bake @ 350 degrees for about 25 minutes or till browned. Cool in pans on a rack.

[cat lover]

Several of these I want to try, but I have a question on the Cinnamon Spice Pancakes, could I leave the vanilla protein powder out and they still turn out okay do you think?

[Yummys_Girl]

Most of the time the protein powder is used in low carb recipes it is to add protein to the food rather than for Bulk, so it might work. It couldnt hurt to try and see, and let us know how it turns out.

[boggsZ]

Snap-Quick Peanut Butter Cookies for Diabetics
There's no sugar OR flour in these cookies. The peanut butter, Splenda and egg stiffen the dough, which also has vanilla, cinnamon and nutmeg for flavor.
INGREDIENTS:
• 1 cup chunky peanut butter
• 1 cup Splenda (sugar substitute)
• 1 egg
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla
METHOD:
Preheat oven to 350 degrees. Combine all of the ingredients. Using a small spoon, drop cookie dough onto an ungreased cookie. Press each ball of dough with a fork to flatten it into a cookie shape about 1/3 inch thick. Bake for 8 to 10 minutes.
NOTES:
Baking time may vary upon oven. You can substitute almond or cashew butter, if you'd prefer (but peanut, I think tastes best).

Number of servings: about 1 dozen

[boggsZ]

PINEAPPLE SHERBET
1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice nonnutritive sweetener equivalent to 1/2 cup sugar
1/2 c. nonfat dry milk powder

At least 3 1/2 hours before serving: Drain pineapple, reserving juice. In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple and nonnutritive sweetener; cool. In small bowl with mixer at high speed, beat milk powder with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined. Pour into shallow pan; freeze 3 hours or until firm. Makes 8 servings

[boggsZ]

PUMPKIN PIE
1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
Artificial sweetener to equal 1 tsp. Sugar
1 baked 8-inch pie crust

Place pudding mix in a saucepan. Gradually add milk. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add pumpkin, spices and sweetener; mix well. Pour into baked crust. Chill until firm, about 3 hours.

[boggsZ]

I made this for dh and he really liked it.

APPLESAUCE CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid artificial sweetener
3/4 c. cooking oil
1 tsp. baking soda
2 c. flour
1 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. vanilla

Preheat oven to 350 degrees. Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener, cooking oil and mix well. Blend in baking soda and flour. Add cinnamon, nutmeg and vanilla and mix. Pour into greased 8x8 inch cake pan and bake approximately 25 minutes or until done.

[Yummys_Girl]

Thanks for the great recipes BoggsZ. More for my collection. Here is some more that some of you might like:

SPLENDA ANGEL FOOD CAKE

1 1/2 cups egg whites (whites from 10 to 12 large eggs)
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 cup SPLENDA Sugar Blend for Baking
1/2 cup light corn syrup
1 cup sifted cake flour
1/4 cup cornstarch
3/4 cup SPLENDA Sugar Blend for Baking

PREHEAT oven to 350°F.
PLACE egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla extract. Beat at high speed with an electric mixer until soft peaks form. Gradually add 1/4 cup SPLENDA Sugar Blend for Baking and light corn syrup.
SIFT flour and cornstarch 2 times into another large mixing bowl. Add 3/4 cup SPLENDA Sugar Blend for Baking to flour mixture, stirring until blended.
SPRINKLE 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.
POUR batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
BAKE on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
INVERT tube pan; cool cake in the pan for 30 to 40 minutes.
LOOSEN cake from sides of pan using a narrow metal spatula; remove cake from pan.

[Yummys_Girl]

Baked Donuts

Preheat oven to 350*

3/4 C almond flour (http://www.netrition.com/cgi/goto.cgi?aid=281&url=bobs_red_mill_almond_flour_page.html)
1/2 C vanilla whey powder
1/2 C Vital Wheat Gluten
1/2 C CQ
3/4 tsp baking powder
1 tsp Xanthan Gum(optional, but helps)

Stir well...

Cut 1/4 C butter into flour mixture til its crumbly

In a small bowl, combine:
2 eggs, whisked 1 minute
1/4 C sugar free DaVinci (http://www.netrition.com/cgi/goto.cgi?aid=281&url=davinci_syrups_page.html) syrup or Torani syrup (your flavor choice)
1/2 C cream/water combo, or Calorie Countdown milk
whisk together..

Add egg mixture to flour mixture, whisk til well-incorporated.

Fill both pans (12 cups total) ..place pans on a cookie sheet, and bake for approx. 17 minutes

Cool on wire rack.

Split cooled Donuts horizontally, and fill with a thick

creamcheese/pudding mixture:

2 oz soft light or no fat Cream cheese
2 TBLS sugar free, fat freef Instant Pudding dry mix ( I used Vanilla)
1/4 C sugar free DaVinci syrup or Torani Sugar free syrup
1/2 C cream/water combo..or Hood Calorie Countdown milk

Beat til all ingredients are well-mixed and smooth..
Let this mixture sit a couple minutes to thicken..and it WILL BE THICK ! (make it thinner if ya like by adding more "milk")

[Yummys_Girl]

JadedOnes Devils Flaxseed cookies with LC frosting

Cookies:
2 eggs
1 tbsp vanilla
1/3 c. sugar free chocolate divincis or Torani syrup
1/4 c. cooking oil
approx 1 c ground flaxseed
1/2 tsp both baking powder and soda
3 heaping tbsp baking cocoa


Frosting:
1 tbsp cinnamon
1/3 c. pourable splenda(powdered)
1/2 pkg light cream cheese
How To Prepare: NOTE: MIX BY HAND. DO NOT USE ELECTRIC MIXER.


Mix all wet ingrediants for cookies until well blended.
Mix all dry ingrediants EXCEPT cocoa in seperate bowl. Combine dry ingrediants into wet and mix well. Mixture will be slightly thick. Fold in 2 heaping tbsp cocoa to mixutre. When that is done, fold in another heaping tbsp cocoa.


Mixture should be very thick, similar to cookie dough. Adjust flaxseed amount to create this texture if needed. Remember if you add a significant amt of additional flaxseed, add some additional cocoa and sweetner to taste.


Drop by tbsp onto greased cookie sheet. Try to lay the mixture flat vs. rounded. Place into preheated oven of 350 and bake for 9-12 minutes.


frosting:

Cut cream cheese into chunks.
Place cream cheese in microwave and melt on hi for 25 seconds.
Stir in 1 tbsp cinnamon and 1/3 c. pourable splenda. mix well.
Number of Servings: approx 1 dozen cookies Carbs per serving - include all nutritional information if known: unknown, but very low. all the carbs from the flaxseed are from fiber!

[Yummys_Girl]

Low Carb Cream Puff Dessert


-= Ingredients =-

Crust

1/2 cup Carbalose flour
1/2 cup water
1/2 stick butter
1/8 teas. salt
2 eggs beaten

Melt butter in medium saucepan. Add water and bring to a boil. Add flour and salt. Stir fast and hard. Let mixture cool for about 1 minute. Add eggs while beating mixture. Add the eggs slowly and mix till a nice smooth batter.

Pour and spread into a 8x11.5 pan or even a 9x13. I usually use the smaller pan. Bake at 400 degrees for about 20 minutes. The 'crust' gets kind of bumpy with air pockets, but that's what you want. Cool shell while you make the filling.

Filling

1 package sugar free instant vanilla pudding
2 cups calorie countdown milk
1 8 oz. package of cream cheese

I always nuke my cream cheese for 30 seconds on full power and then mix all of the filling ingredients until smooth. Pour the filling over the top of the crust and refrigerate. When ready to serve top with a bit of whipped cream and a drizzle of chocolate sauce.

[Yummys_Girl]

Cream Cheese Cinnamon Muffins
Serving Size: 12


-= Ingredients =-

8 ounces cream cheese ; softened
3 eggs
1/2 cup almond flour
1 cup Carbalose flour
1 teaspoon baking powder
1/2 cup Da Vinci Sugar Free Vanilla Syrup
1 cup granular Splenda
1 teaspoon cinnamon
Topping:
1 tablespoon butter ; melted
2 teaspoons granular Splenda
1/4 teaspoon cinnamon

-= Instructions =-

Beat cream cheese with an electric mixer until smooth. Beat in the eggs. Add all remaining ingredients except the topping. Fill 12 greased muffin cups.

Bake at 325°F 35 to 45 minutes. Mix the 2 teaspoons granular Splenda and 1/4 teaspoon cinnamon.

While muffins are hot from the oven, brush with melted butter and sprinkle with Splenda-cinnamon mixture.

[Yummys_Girl]

MOM'S FUDGE BROWNIES
Serving Size: 9


-= Ingredients =-

1/2 cup butter ; softened
1 cup granular Splenda or 1 1/2 teaspoons liquid Splend
2 eggs
4 ounces sugar free chocolate chips ; melted and cooled to room temperature
1/2 teaspoon vanilla
1/2 cup Carbalose flour
1/4 teaspoon baking powder

-= Instructions =-

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.

[Yummys_Girl]

Carbquik Recipe: Drop Biscuit

Recipe By: This recipe contributed by: Chef Gregory Pryor
Serving Size: 15


-= Ingredients =-

2 cups Carbquik™
2/3 Cup Water ; or as needed to make a firm smooth dough

-= Instructions =-

-Preheat oven to 350ºF.
-Place dry mix in mixer bowl. On low speed, add water to mixer, run until dough forms and all water has been absorbed.
-Spoon dough chunks onto greased cookie sheet, about 1 ounce each. -Bake 10-12 minutes or until golden. Brush with butter if desired.

[Yummys_Girl]

I plan to make this one soon! It sounds yummy!

Strawberry Bundt Cake

Preheat oven to 325*

Grease or spray a 10" Bundt pan

Before starting, decide whether to use all Fiberfit (http://www.netrition.com/cgi/goto.cgi?aid=281&url=nutragenics_fiberfit_page.html), or a combination of sweeteners. If using a combination, add the dry sweeteners to dry mix, the wet sweeteners to wet mix.

Dry ingredients:
2 Cups Carbquik (http://www.netrition.com/cgi/goto.cgi?aid=281&url=tova_carbquik_page.html)
1/2 Cup Wheat Protein Isolate (http://www.netrition.com/cgi/goto.cgi?aid=281&url=lifesource_wheat_protein_page.html)
1/2 Cup Polydextrose (http://www.netrition.com/cgi/goto.cgi?aid=281&url=lifesource_polyd_page.html)
1 package sugar free strawberry gelatin
Dry Sweeteners if using:
¼ cup Erythritol (http://www.netrition.com/cgi/product_categories_display.cgi?categories=SALC)
2 packets Sweet One (http://www.netrition.com/cgi/goto.cgi?aid=281&url=sweet_one_page.html)
2 packets Stevia (http://www.netrition.com/cgi/goto.cgi?aid=281&url=sweetleaf_stevia_page.html) Plus


Wet ingredients:
1 tsp vanilla
6 large eggs
½ cup heavy cream
4 teaspoons Fiberfit (if not using dry sweeteners use 2 Tablespoons plus 1 teaspoon Fiberfit)
¼ cup sugarfree syrup (I used Key Lime)
1 Cup melted and cooled butter
1 ¼ cup pureed strawberries, sweetened

Stir all the dry ingredients together and set aside.

Mix all wet ingredients together on Low speed about 3 minutes, until smooth.
Slowly add in the dry ingredients to the wet, while blending on Low speed until thoroughly mixed. This will be a heavy, thick batter.

Pour batter into prepared bundt pan.

Bake approx. 45-50 min. Test with toothpick.

Cool cake in pan on a rack for about 30 min.



2 oz soft cream cheese
1/3 stick soft butter
¾ cup pureed strawberries (sweetened to taste with Fiberfit—suggested amount, 2 teaspoons)
¼ cup sugar free syrup (I used Key Lime)
Sweeteners : 1 teaspoon Fiberfit
¼ c. Erythritol whirred in blender or food processor

Cream with electric mixer the soft cream cheese and soft butter. Add other ingredients and beat with mixer. Drizzle over cooled cake.

Store cake in refrigerator.

I copied and pasted this and the links were already like this. I hope its ok to have links here in posts. If its not, I apologize

[Yummys_Girl]

The following is about 1/4 of a full recipe:

2 T. Vanilla Almond Breeze (http://www.netrition.com/cgi/goto.cgi?aid=281&url=blue_diamond_almond_breeze.html)
6 T. Isomalt
1 cup equivilent sweetener (I used the new splenda quick pack (http://www.netrition.com/cgi/goto.cgi?aid=281&pid=136-0009))
3 T. butter salted
1 egg yoke

6 T. chopped pecans
10 T. unsweetened coconut (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_coconut_page.html)

Put all the ingredients in a non-stick sauce pan except pecans and coconut.
Bring to a boil then reduce to medium heat stirring down boil constantly for 12 minutes.

[Yummys_Girl]

Almond Torte

Preheat oven to 325..Grease a 9 inch or 8 inch springform pan

Base:

1 1/3 cup Carbalose (http://www.netrition.com/cgi/goto.cgi?aid=281&url=tova_carbalose_page.html)
1 tsp baking powder
1/3 cup Splenda (http://www.netrition.com/cgi/product_categories_display.cgi?categories=SWEET,SU CR)
1/2 cup butter, cut up
1 egg
1/2 tsp. almond extract
1/4 cup any sugar free jam

In a medium bowl, blend butter, egg and extract until smooth using 2 knives,
a large fork or a pie crust blender as for pie crust. Add dry ingredients and continue to blend. Pat into springform pan on the bottom and up the sides
about 1/2 to 3/4 of an inch. Spread jam over the crust and cover with Saran
wrap and refrigerate while making filling.

Filling:

1/2 cup butter, cut up
2/3 cup Splenda
1 cup almond flour (http://www.netrition.com/cgi/goto.cgi?aid=281&url=bobs_red_mill_almond_flour_page.html)
1/2 tsp. almond extract
1/2 tsp. vanilla extract (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_vanilla_extract_page.html)
2 eggs

Cream butter and Splenda. Stir in almond flour and extracts . Add eggs, one at a time, beating well after each egg. Spoon filling over jam and bake at
50 minutes or until top is golden and firm.

Cool torte in pan. Spread 1/4 cup of sfree jam over the top for color.

[Yummys_Girl]

Cinnamon Cheese Danish Atkins Rolls
These are wonderful and if you
make it with liquid Splenda (http://www.netrition.com/cgi/product_categories_display.cgi?categories=SWEET,SU CR) or a sugar alcohol (Xylitol or Erythritol for example), you can get the carbs down to 2..otherwise they are about 4..because ofthe Splenda's filler..or you could probably use the little packages3=the sweetness of 1/4 cup. This recipe is from Aussie LC Gourmet..

Pastry portion:

3 extra large eggs, separated (reserving 1/2 yolk for filling)
1/4 tsp. cream of tartar
1/4 cup granulated Splenda or 3 pkgs. of Splenda..or other
sweetners
1 teaspoon cinnamon
3 Tbs. ricotta cheese or sour cream

Filling:

4 ounces cream cheese, softened
1/2 egg yolk (from above)
1/4 cup granulated Splenda or 3 pkgs, etc.
1/4 teaspoon vanilla
you can add lemon, almond, orange, raspberry flavorings,
if you want to this filling-about 1/4 tsp

Pastry directions:

Separate eggs, putting the whites in a large bowl and the
yolks in a medium bowl. Take 1/2 yolk out and put it in
a little dish to reserve for filling. With your electric beater,
whip whites and cream of tartar until very stiff.

Add sour cream or ricotta, cinnamon, sweetener to the yolks
and beat well until smooth

Gently fold yolk mixture into the whites, using a big spatula,
being careful to get it all blended well. Then Spray a cookie
sheet or muffin top pan (the best way), and plop 6 equal
mounds of batter to make 6 Danish. Make an indent
on each mound and fill with filling. Bake about 25-35 minutes
at 300 until golden brown. Remove, cool and enjoy

Filling: Microwave cream cheese until soft. Remove and add
the 1/2 egg yolk, sweetener, extract, and flavoring. Fill pastries.

[Yummys_Girl]

Simple LC Chocolate Candy


1 oz paraffin wax
2 oz unsweetened nestles chocolate(i used the pre-melted kind)
(1 cup equivilent) liquid splenda (http://www.netrition.com/cgi/product_categories_display.cgi?categories=SWEET,SU CR)
3/4 cup chocolate Designer Whey (http://www.netrition.com/cgi/goto.cgi?aid=281&url=designer_page.html) Powder
1 t. vanilla
1 stick butter(softened)
chopped pecans (optional)

In a mixing bowl combine butter, chocolate, Designer Whey Powder, vanilla, and sweetener and set aside till wax is melted.

In a double boiler melt wax till in a liquid form.

Wisk in chocolate mixture till well combined and remove from heat.

Add nuts if desired and then spoon the mixture into mini muffin tins( the ones about the size of quarters)

Cool to set (you can speed this up with 10 min in freezer) and candies will pop right out of the tins.

Makes about 24 candies.
Total carbs around 14 for all 24.


Quite easy and tasty for less than a carb each.

[shepherdchild]

The jello and yogurt recipe sounds just right for me, believe I;ll make some thanks.

[Yummys_Girl]

glad you are finding thne recipes useful =)

[cat lover]

PINEAPPLE SHERBET
1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice nonnutritive sweetener equivalent to 1/2 cup sugar
1/2 c. nonfat dry milk powder

At least 3 1/2 hours before serving: Drain pineapple, reserving juice. In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple and nonnutritive sweetener; cool. In small bowl with mixer at high speed, beat milk powder with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined. Pour into shallow pan; freeze 3 hours or until firm. Makes 8 servings


I'm not sure what the lemon juice nonnutritive sweetner is, can you tell me? I'd love to make this recipe! Or would any type artificial sweetener worK? Can anyone help with this?