Tags: Baking, Cooking, CooksRecipes, dessert, Diabetic Dish of the Week, Dried Cherries, Dried Cherry and Almond Scones, Food, recipes, Scones, Splenda Sweetner
This week’s Diabetic Dish of the Week is, Dried Cherry and Almond Scones. The recipe comes from the CooksRecipes website. The Cooks site has great selection of recipes to satisfy all tastes and cuisines. Check it out soon. Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html
Dried Cherry and Almond Scones
Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.
1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)
1 – Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 – Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 – Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.
Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.
Tags: Baked Salmon with Orange-Ginger Sauce, Baking, Cooking, CooksRecipes, Diabetes, Diabetic Dish of the Week, Fish, Food, Ginger Root, recipes, Splenda, Vegetables
This week’s Diabetic Dish of the Week – Baked Salmon with Orange-Ginger Sauce. Salmon and vegetables equals a comfort food recipe! It’s from one of my favorite recipe sites the CooksRecipes website! Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html
Baked Salmon with Orange-Ginger Sauce
Fresh salmon fillets are baked on a bed of vegetables and topped with a fragrant ginger citrus sauce.
2 1/2 inch piece fresh ginger root
1 cup fresh orange juice
1/4 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons fat-free half-and-half
1/4 teaspoon cornstarch
1/4 teaspoon salt (optional)
2 tablespoons unsalted butter, softened
2 cups frozen stir fry vegetable blend
2 (4 ounce) salmon fillets
1 – Preheat oven to 450°F (230°C).
2 – Make sauce. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add Splenda® Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat. Boil 10 to 12 minutes or until orange juice has reduced to approximately 2 tablespoons. Remove sauce from heat.
3 — Remove ginger slices using a fork and discard. Set sauce aside.
4 – Mix together the half-and-half, cornstarch and salt. Set aside. Whisk the softened butter, one Tbsp. at a time, into the 2 tablespoons of orange juice. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Heat over medium- high heat until boiling.
5 – Remove sauce from heat and mix in a blender 15 to 20 seconds or until smooth and lighter in color. Set aside. Prepare salmon. Place vegetables in an 8×8 inch-baking pan. Place salmon fillets on top of the vegetables.
6 – Bake in preheated oven 10 to 15 minutes or until cooked through, but still tender.
7 – Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately. Serve with steamed rice, if desired.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 440; Calories from Fat: 180; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 95mg; Sodium: 440mg; Total Carbs: 38g; Dietary Fiber: 7g; Sugars: 14g; Protein: 30g.
Exchanges per Serving: 4 Lean Meats, 3 Fats, 1 Vegetable, 1 Fruit.
Tags: Almonds, Baking, Blueberries, Blueberry Almond Coffee Cake, cakes, Cooking, CooksRecipes, dessert, Diabetes, Diabetic Dish of the Week, Food, recipes, Splenda
This week’s Diabetic Dish of the Week is a Blueberry Almond Coffee Cake. Breakfast made healthy with this Blueberry Almond Coffee Cake recipe. Splenda replaces the Sugar in the recipe, and contains Blueberries and Almonds. You can find this recipe at one of my favorite recipe websites – CooksRecipes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Blueberry Almond Coffee Cake
Friends and family will love waking up to this special breakfast treat.
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda® Granulated No Calorie Sweetener
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup 2% reduced-fat milk
1 1/2 cups fresh or frozen blueberries
1 egg white
3 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup sliced almonds
1 – Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish. Set aside.
2 – Combine flour, baking powder and salt in a small bowl. Set aside.
3 – Beat butter at medium speed with an electric mixer until creamy. Add 1 cup Splenda® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4 – Beat egg white with a fork; add 3 tablespoons Splenda® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5 – Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 120; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 55mg; Sodium: 210mg; Total Carbs: 21g; Dietary Fiber: 2g; Sugars: 1g; Protein: 6g.
Tags: Broccoli, Cauliflower, Chicken, Chicken Stir-Fry, Cooking, CooksRecipes, Diabetic Dish of the Week, Food, Green Onions, Mushrooms, Peanuts, recipes
This week’s Diabetic Dish of the Week is Chicken Stir-Fry. This one is from the CooksRecipes website. Cooks is one of my favorite recipe websites. They have a huge selection of recipes to please all tastes or cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Diabetic-friendly chicken stir-fry with broccoli, cauliflower, mushrooms, green onions and peanuts.
12 ounces skinless, boneless chicken breast
1 tablespoon vegetable oil
2 garlic cloves, finely minced
1 cup broccoli florets
1 cup cauliflowerets
1/2 pound fresh mushrooms, sliced
4 green onions, cut into 1-inch pieces
2 tablespoons low-sodium soy sauce
3 tablespoon dry sherry
1 teaspoon finely minced fresh ginger
1 teaspoon cornstarch dissolved in 2 tablespoons water
1/4 teaspoon sesame oil
1/4 cup dry-roasted peanuts
1 – Trim any fat from chicken and thinly slice diagonally into 1-inch strips.
2 – In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm.
3 – Add garlic and stir-fry for 15 seconds; add broccoli and cauliflower, stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger; stir-fry 2 minutes.
4 – Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 256, fat 10 g, cholesterol 72 mg, Protein 30 g, carbohydrate 9 g, sodium 30 mg.
Tags: Bush's Garbanzo Beans, Cooking, Crackers, Diabetes, Diabetic Dish of the Week, Food, Hummus, Pita Chips, recipes, Spices, Spicy and Sweet Roasted Red Pepper Hummus, Tahini
This week’s Diabetic Dish of the Week is a Spicy and Sweet Roasted Red Pepper Hummus. A perfect appetizer, side dish, or lunch. Enjoy and Eat Healthy!
Spicy and Sweet Roasted Red Pepper Hummus
1 (15 ounce) can Bush’s Garbanzo Beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground roasted cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 tablespoon chopped fresh parsley
1 – In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, nutmeg, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2 – Sprinkle the hummus with the chopped parsley before serving.
* Serve with Crackers, Pita Chips, or sliced Vegetables
Tags: Amish Coleslaw, Cabbage, Coleslaw, Cooking, Diabetes, Diabetic Dish of the Week, Food, Mustard, Onion, recipes, Sugar
This week’s Diabetic Dish of the Week is Amish Coleslaw. Thank you to Carla for passing this one along to me!
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup Splenda Granulated No Calorie Sweetener
1 cup vinegar
1 teaspoon sea salt
1 teaspoon celery seed
1 teaspoon Splenda Granulated No Calorie Sweetener
1 teaspoon prepared mustard
3/4 cupextra light olive oil
In a large bowl, toss together the cabbage, onion, and 1 cup Splenda Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon Splenda® Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Makes 8 servings.
Tags: Chicken, Cooking, Crock Pot Chicken Creole, Diabetes, Diabetic Dish of the Week, Food, recipes, Spices, Vegetables
This week’s Diabetic Dish of the Week is, Crock Pot Chicken Creole. Enjoy and Eat Healthy in 2017!
Crock Pot Chicken Creole
4 skinless, boneless chicken breast halves (Perdue Perfect Portions Chicken Breasts)
sea salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 teaspoon dried cilantro flakes
1 teaspoon roasted cumin
1 (4 ounce) can mushrooms, drained (Green Giant)
1 fresh jalapeno pepper, seeded and chopped
* Frank’s Hot Sauce, optional (add to taste at serving)
1 – For a much easier clean up, line your crock pot with a plastic liner. Place chicken breasts in crock pot. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, spices, mushrooms, and jalapeno pepper.
2 – Cover and cook on High for 5 to 6 hours, or on Low for 10 to 12 hours.
Tags: Baking, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Pork, recipes, Rice, Salads, Shrimp, Turkey, Whole-Grain Recipes
From the Diabetic Living Online website its Whole Grain Recipes. Add fiber, protein, and nutrients to your diet with these Whole Grain Recipes! Recipes that include; Greek Pork and Farro Salad, Garlic Shrimp over Teff, and Turkey Wild Rice Salad. Find these and more all on the Diabetic Living Online website. Enjoy and Eat Healthy in 2017! http://www.diabeticlivingonline.com/
Cooking and baking with a variety of whole grains is a delicious way to add fiber, protein, and nutrients to your diabetic diet. Replacing refined grains with whole grains may help improve insulin sensitivity, blood glucose control, and your weight. Plus, whole grains may reduce your risk of health issues that often accompany diabetes, such as heart disease and hypertension. Check out these whole grain recipes for meals, snacks, and desserts.
Greek Pork and Farro Salad
Get the heart-healthy benefits of whole grains and indulge in the flavors of the Mediterranean—all at once. Farro combines with refreshing veggies, juicy pork tenderloin, and tart feta cheese for a substantial meal that will fill you up for just 26 grams of carb per serving……
Garlic Shrimp over Teff
Rich in iron and calcium, teff is a hardworking whole grain that’s great as a porridge or polenta. In this seafood recipe, we added Parmesan cheese to teff and served sautéed shrimp and spinach on top….
Turkey Wild Rice Salad
A perfect use for leftover turkey, this speedy turkey salad features both long grain rice and wild rice, meaning it’s packed with protein. Sweet apples, dried cherries, and pecans dress up the whole grain recipe…..
* Click the link below to get all of the Whole Grain Recipes
Tags: Baking, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Living Online, Food, recipes, Side Dishes, Spices, Sweet Potato Casserole, Sweet Potatoes
This week’s Diabetic Dish of the Week is – Sweet Potato Casserole. This one has various versions and on many web sites and blogs. I went with the one on CooksRecipes website. The Cooks site is loaded with recipes that will suit any taste or cuisine. Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html
Sweet Potato Casserole
4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds)
1/2 to 1 cup fat-free sour cream
1 teaspoon vanilla extract
5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup coarsely chopped pecans (optional)
Mash sweet potatoes with potato masher or beat with electric mixer until smooth. Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or soufflé dish; sprinkle with pecans.
Bake, uncovered, at 350°F (175°C) until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
Nutritional Information Per Serving (1/6 of recipe): 165 cal., 4 g pro., 38 g carbo., 0 g fat, 0 mg chol., 27 mg sodium.