Ground Cinnamon | My Meals are on Wheels

Sensibly Delicious Oatmeal-Butterscotch Cookies

March 18, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: All-Purpose Flour, baking, Baking Soda, Brown Sugar, Cookies, Cooking, CooksRecipes, dessert, Food, Ground Cinnamon, NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, Old Fashioned Oats, recipes, Sensibly Delicious Oatmeal-Butterscotch Cookies, Splenda Sugar Blend for Baking

I have a recipe for some Sensibly Delicious Oatmeal-Butterscotch Cookies. To make these Cookies you’ll be needing All Purpose Flour, Baking Soda, Ground Cinnamon, SPLENDA® Sugar Blend for Baking, Brown Sugar, Old Fashioned Oats, NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021 Https://www.cooksrecipes.com/index.html

Sensibly Delicious Oatmeal-Butterscotch Cookies
A winning combination, SPLENDA® and NESTLÉ® TOLL HOUSE® have teamed up to give you these ‘sensibly delicious’ cookies.

Recipe Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup SPLENDA® Sugar Blend for Baking*
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11 ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3 – Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 4 dozen cookies.

*3/4 cup SPLENDA® No Calorie Sweetener, Granular can be substituted for SPLENDA® Sugar Blend for Baking.

For Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until very lightly browned. Cool completely in pan on wire rack. Makes 4 dozen bars.

Nutritional Information Per Serving (1/48 of recipe): Calories: 130 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 4.5 g Cholesterol: 20 mg Sodium: 90 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 10 g Protein: 1 g.
https://www.cooksrecipes.com/cookie/sensibly_delicious_oatmeal-butterscotch_cookies_recipe.html

Spicy Sweet Potato Muffins

March 16, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, sweet potatoes | Leave a comment
Tags: All Spice, All-Purpose Flour, baking, Baking powder, Baking Soda, Brown Sugar, Canned Sweet Potatoes, Cooking, Diabetes, Diabetes Self Management, Egg, Food, Ground Cinnamon, Low Fat Buttermilk, recipes, Slat, Spicy Sweet Potato Muffins, Vegetable Oil

I have a recipe for some Spicy Sweet Potato Muffins. To make this delicious Muffins you’ll be needing Brown Sugar, Ground Cinnamon, All Purpose Flour, Baking Powder, Slat, Baking Soda, All Spice, Canned Sweet Potatoes, Low Fat Buttermilk, Vegetable Oil, and Egg. This recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spicy Sweet Potato Muffins
The delicious flavor of sweet potatoes make these muffins the perfect anytime treat!

Ingredients
1/3 cup plus 2 tablespoons packed brown sugar, divided
2 teaspoons ground cinnamon, divided
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1 cup mashed cooked or canned sweet potatoes
3/4 cup low-fat buttermilk
1/4 cup vegetable oil
1 egg

Directions
Yield: 12 muffins
Serving size: 1 muffin

1 – Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray. Combine 2 tablespoons brown sugar and 1 teaspoon cinnamon in small bowl; mix well. Set aside.

2 – Combine flour, baking powder, remaining 1 teaspoon cinnamon, salt, baking soda and allspice in large bowl. Stir in remaining 1/3 cup brown sugar. Combine sweet potatoes, buttermilk, oil and egg in medium bowl; mix well. Stir into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Sprinkle with brown-sugar cinnamon mixture.

3 – Bake 14 to 16 minutes or until toothpick inserted into centers comes out clean. Remove to wire rack; cool completely.

Nutrition Information:
Calories: 166 calories, Carbohydrates: 26 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 256 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/spicy-sweet-potato-muffins/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Cran-Apple Oatmeal

February 23, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: 2% Milk, Apple, Breakfast, Cooking, CooksRecipes, Cran-Apple Oatmeal, Dried Cranberries, Equal Spoonful, Food, Ground Cinnamon, Pecans, Quick Oats, recipes, Salt, Vanilla extract

Here’s a recipe for Cran-Apple Oatmeal. To make this Breakfast Oatmeal you’ll be needing 2% Milk, Dried Cranberries, Ground Cinnamon, Salt, Quick Oats, Apple, Equal Spoonful, Pecans, and Vanilla Extract. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Cran-Apple Oatmeal
Cran-Apple Oatmeal is prepared with milk, and combined with dried cranberries and fresh apple to create a hot breakfast cereal that’s hard to resist.

Recipe Ingredients:
2 cups 2% or skim milk
1/3 cup dried cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup old-fashioned or quick oats, uncooked
3/4 cup chopped apple
2 tablespoons Equal® Spoonful*
2 tablespoons chopped pecans (optional)
1/2 teaspoon vanilla extract

Cooking Directions:
1 – Combine milk, cranberries, cinnamon and salt in medium saucepan. Bring to boil over medium heat, stirring occasionally.
2 – Add oats and apple. Simmer, uncovered 5 to 6 minutes for old-fashioned (1 to 2 minutes for quick), stirring occasionally, until most of the liquid is absorbed.
3 – Remove from heat. Stir in Equal®, nuts and vanilla.
Makes 2 servings.

*May substitute 3 packets Equal sweetener.

Nutritional Information Per Serving (1/2 of recipe): calories 387, protein 16 g, carbohydrate 64 g, fat 8 g, cholesterol 20 mg, sodium 437 mg.
https://www.cooksrecipes.com/diabetic/cran-apple_oatmeal_recipe.html

Diabetic Side Dish of the Week – Apple Stuffed Acorn Squash

February 7, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: Acorn Squash, Apple Stuffed Acorn Squash, baking, Cooking, Cooking spray, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Food, Fuji Apples, Ground Cinnamon, Light Butter, Raisins, recipes, Sucralose No-Calorie Sweetener

This week’s Diabetic Side Dish of the Week is a Apple Stuffed Acorn Squash. To make this week’s recipe you’ll be needing Raisins, Acorn Squash, Cooking Spray, Sucralose No-Calorie Sweetener, Ground Cinnamon, Fuji Apples, and Light Butter. There’s 87 calories and 17 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Apple Stuffed Acorn Squash
When hunger strikes mid-morning or mid-afternoon, gather your seasonal ingredients and whip up this simple snack — it will hold you over till the next meal while tantalizing your taste buds and warming you from the inside out.

Ingredients
1/4 cup raisins
2 acorn squash (about 4 inches in diameter)
Butter-flavored cooking spray
2 tablespoons sucralose no-calorie sweetener
1/4 teaspoon ground cinnamon
2 medium Fuji apples
2 tablespoons light butter

Directions
Yield: 8 servings

1 – Cover raisins with warm water and soak 20 minutes. Preheat oven to 375°F.

2 – Cut squash into quarters; remove seeds. Place squash on baking sheet. Spray inside of each squash quarter with cooking spray. Combine sweetener and cinnamon in small bowl; sprinkle squash quarters with half of cinnamon mixture. Bake 10 minutes.

3 – Meanwhile, cut apples into quarters; remove cores. Chop apples into 1/2-inch pieces. Drain raisins. Melt butter in medium saucepan over medium heat. Add apples, raisins, and remaining cinnamon mixture; cook and stir 1 minute. Top partially baked squash with equal amounts apple mixture. Bake 30 to 35 minutes or until apples and squash are tender. Serve warm.

Nutrition Information:
Calories: 87 calories, Carbohydrates: 20 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 28 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/apple-stuffed-acorn-squash/

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Diabetic Dessert of the Week – Blueberry-Orange Muffins

February 4, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
Tags: All-Purpose Flour, baking, Blueberries, Blueberry-Orange Muffins, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Fat Free Skim Milk, Food, Ground Cinnamon, Orange Juice Concentrate, recipes, Sugar

This week’s Diabetic Dessert of the Week is Blueberry-Orange Muffins. To make this week’s recipe some of the ingredients that you’ll be needing are All Purpose Flour, Sugar, Ground Cinnamon, Fat Free Skim Milk, Orange Juice Concentrate, Blueberries and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Blueberry-Orange Muffins
Packed with citrus and juicy berries, these muffins are a great way to kick off the day. Moist and fluffy, they’re best served warm for a burst of breakfast flavor.

Ingredients
1 3/4 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fat-free (skim) milk
1/4 cup (1/2 stick) butter, melted and slightly cooled
1 egg, lightly beaten
3 tablespoons orange juice concentrate, thawed
1 teaspoon vanilla
3/4 cup fresh or frozen blueberries, thawed

Directions
Yield: 12 servings
Serving size: 1 muffin

1 – Preheat oven to 400°F. Grease 12 standard (2 1/2-inch) muffin cups or line with baking cups; set aside.

2 – Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in large bowl. Beat milk, butter, egg, orange juice concentrate, and vanilla in medium bowl until well blended. Add milk mixture to flour mixture; mix lightly just until moistened (mixture will be lumpy). Stir in blueberries just until berries are evenly distributed.

=Fill prepared muffin cups three-fourths full. Bake 20 to 25 minutes (25 to 30 minutes if using frozen berries) or until toothpick inserted into centers comes out clean. Let cool 5 minutes in pan; remove from pan to wire rack. Serve warm.

Nutrition Information:
Calories: 149 calories, Carbohydrates: 24 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Sodium: 307 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/blueberry-orange-muffins/

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Diabetic Dessert of the Week – Pistachio Pinwheels

January 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: All-Purpose Flour, Apricot Fruit Spread, baking, Cooking, Desserts, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Food, Ground Cinnamon, Pistachio Pinwheels, Pistachios, recipes, Reduced Fat Cream Cheese, Stick Soft Baking Butter with Canola Oil, Sugar

Diabetic Dessert of the Week – Pistachio Pinwheels THURSDAY

This week’s Diabetic Dessert of the Week is Pistachio Pinwheels. To make these Pinwheels you’ll be needing Reduced-Fat Cream Cheese, Stick Soft Baking Butter with Canola Oil, All Purpose Flour, Apricot Fruit Spread, Water, Sugar, Ground Cinnamon, Pistachios, and Nonstick Cooking Spray. The Pinwheels are 45 calories and 4 net carbs per serving (1 Pinwheel).
The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Pistachio Pinwheels
These fun cookies combine the sweetness of apricots with the crunch of pistachios for a treat that’s sure to please!

Ingredients
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup (1 stick) soft baking butter with canola oil
2 cups all-purpose flour
3 tablespoons apricot fruit spread
1 tablespoon water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped pistachios, toasted*
Nonstick cooking spray

Directions
Yield: 64 pinwheels
Serving size: 1 pinwheel

1 – *To toast nuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until golden brown, stirring frequently.

2 – Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.

3 – Beat cream cheese in large bowl with electric mixer at low speed 30 seconds or until smooth. Beat in butter. Add flour in three batches, beating at low speed until blended. Divide dough into 2 equal portions; shape into rectangles. Wrap in plastic wrap; refrigerate 20 minutes.

4 – Stir fruit spread and water in small bowl. Combine sugar and cinnamon in another small bowl.

5 – Roll out each piece of dough into 12 x 10-inch rectangle on lightly floured surface. Spread 2 tablespoons apricot mixture onto each rectangle. Sprinkle each with 1 1/2 teaspoons sugar-cinnamon mixture and 1/4 cup pistachios. Cut each dough rectangle in half lengthwise into 2 (12 x 5-inch) pieces. Roll up each piece jelly-roll style, starting with long side.

6 – Cut each roll into 16 slices. Place slices on prepared cookie sheets. Spray tops of cookies with cooking spray; sprinkle with remaining sugar-cinnamon mixture.

7 – Bake 16 minutes or until golden. Cool 2 minutes on sheets on wire rack. Remove to wire racks; cool completely.

Nutrition Information:
Calories: 45 calories, Carbohydrates: 5 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 34 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/pistachio-pinwheels/

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Diabetic Dessert of the Week – Chocolate Cinnamon Cake

January 7, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: a package of Devil's Food Cake Mix, baking, Canola Oil, Chocolate Cinnamon Cake, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg Substitute, Food, Ground Cinnamon, Instant Coffee Granules, Powdered sugar, recipes

This week’s Diabetic Dessert of the Week is a Chocolate Cinnamon Cake. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, a package of Devil’s Food Cake Mix, Water, Egg Substitute, Canola Oil, Instant Coffee Granules, Ground Cinnamon, and Powdered Sugar. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Chocolate Cinnamon Cake
Few flavors capture the holiday season quite like cinnamon! If you’re looking to get in the spirit with a homemade treat, you can’t go wrong with this festive cake.

Chocolate Cinnamon Cake

Ingredients
Nonstick cooking spray
1 package (about 15 ounces) devil’s food cake mix
1 1/4 cups water
3/4 cup egg substitute or 3 eggs
1/3 cup canola oil
1 tablespoon instant coffee granules
1 1/2 to 2 teaspoons ground cinnamon
1/4 cup powdered sugar

Directions
Yield: 18 to 20 servings
Serving size: 1/18 to 1/20 of recipe

1. Preheat oven to 350°F. Coat 13×9-inch baking pan with nonstick cooking spray.

2. Combine cake mix, water, egg substitute, oil, coffee granules and cinnamon in large bowl. Mix according to package directions. Spread batter in prepared pan.

3. Bake 25 to 27 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Just before serving, sift powdered sugar over cake. (Use stencils to create designs, if desired.)

Nutrition Information:
Calories: 170 calories, Carbohydrates: 22 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 256 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-cinnamon-cake/

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Diabetic Dessert of the Week – Frozen Mini Cinnamon Coffee Cheesecakes

December 24, 2020 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | 5 Comments
Tags: Cooking, Cool Whip, dessert, Diabetic Dessert of the Week, Food, Frozen Mini Cinnamon Coffee Cheesecakes, Ground Cinnamon, Maxwell House® Naturally Decaffeinated Instant Coffee, NABISCO® Ginger Snaps, PHILADELPHIA® Light Cream Cheese Spread, Raspberries, recipes, Splenda® Granulated No Calorie Sweetener, Vanilla

This week’s Diabetic Dessert of the Week is Frozen Mini Cinnamon Coffee Cheesecakes. To make these Delicious Cheesecakes you’ll be needing NABISCO® Ginger Snaps, Maxwell House® Naturally Decaffeinated Instant Coffee, Water, Splenda® Granulated No Calorie Sweetener, PHILADELPHIA® Light Cream Cheese Spread, Vanilla, Ground Cinnamon, Cool Whip, and Raspberries. These are 35 calories and 2 net carbs per Cake! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Frozen Mini Cinnamon Coffee Cheesecakes
These festive little cheesecakes are sure to please!

Recipe Ingredients:
12 NABISCO® Ginger Snaps
2 tablespoons Maxwell House® Naturally Decaffeinated Instant Coffee
1 tablespoon water
1/2 cup Splenda® Granulated No Calorie Sweetener
1 (8 ounce) container PHILADELPHIA® Light Cream Cheese Spread
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 1/2 cups thawed Cool Whip® Whipped Topping
1 cup fresh raspberries

Cooking Directions:
1 – Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
2 – Mix coffee granules and water in large bowl until coffee is dissolved. Add Splenda® Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
3 – Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
4 – Remove from freezer about 10 minutes before serving to soften slightly.
Makes 12 (mini cheesecake) servings.

Nutritional Information Per Serving (1 mini cheesecake): Calories: 35; Calories from Fat: 20; Total Fat: 2g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 0mg; Total Carbs: 3g; Dietary Fiber: 1g; Sugars: 2g; Protein: 0g.
https://www.cooksrecipes.com/diabetic/frozen_mini_cinnamon_coffee_cheesecakes_recipe.html

Diabetic Side Dish of the Week – BAKED BUTTERNUT SQUASH

December 20, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
Tags: BAKED BUTTERNUT SQUASH, baking, Black pepper, Butternut squash, Cooking, Diabetes, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week, Food, Ground Cinnamon, Non Stick Cooking Spray, recipes, Salt

This week’s Diabetic Side Dish of the Week is BAKED BUTTERNUT SQUASH. To make this week’s Dish you’ll be using Butternut Squash, Ground Cinnamon, Salt, Black Pepper, and Non Stick Cooking Spray. The Dish is 60 calories and 11 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

BAKED BUTTERNUT SQUASH
Enjoy the flavors of Autumn with this easy to prepare dish for baked butternut squash. This is also a great side dish for Thanksgiving and Christmas dinner.

Ingredients

2 large butternut squash, about 5 pounds
1/4 tsp ground cinnamon or allspice
1/8 tsp salt
1/8 tsp ground black pepper
Spray oil, as needed to lightly coat baking sheet

Directions

1 – Preheat oven to 350F.
2 – If not already prepared, remove seeds from squash and cut into lengthwise quarters or into large cubes.
3 – Place squash onto baking sheet that has been lightly coated with non-stick cooking spray.
4 – In a small bowl, mix together cinnamon or allspice, salt and pepper. Mist squash with water or cooking spray and dust each with mixed spices.
5 – Bake squash 30-40 minutes until tender.
6 – Serve one wedge or 1/2 cup(4 ounces) cubed squash.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 1 grams
Fiber: 5 grams
Sodium: 150 milligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipe/baked-butternut-squash

Chocolate Gingerbread Cookies

December 13, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: All-Purpose Flour, baking, Chocolate Gingerbread Cookies, Cookies, Cooking, dessert, Diabetes, Diabetes Self Management, Egg, Food, Ground Cinnamon, ground ginger, Light Brown Sugar, Molasses, recipes, Unsweetened Cocoa Powder

‘Tis the Season for Chocolate Gingerbread Cookies, and they are Diabetic Friendly! To make these Cookies some of the ingredients you’ll be needing are All Purpose Flour, Unsweetened Cocoa Powder, Ground Ginger, Ground Cinnamon, Light Brown Sugar, Molasses, Egg and more! The Cookies are 59 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chocolate Gingerbread Cookies
These delightful, low-carb cookies combine spicy gingerbread with rich chocolate for a combination that’s sure to become a festive favorite. Use holiday-themed cookie cutters to create fun designs, or try our modified Chewy Chocolate Gingerbread Drops recipe for bite-sized treats.

Ingredients
2 1/4 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon finely ground black pepper
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon shortening
4 squares (1 ounce each) semisweet chocolate, melted and cooled
2 tablespoons molasses
1 egg
White decorating icing (optional)

Directions
Yield: About 2 dozen cookies
Serving size: 1 cookie

1 – Combine flour, cocoa, ginger, baking soda, cinnamon, salt, and pepper in medium bowl. Beat butter, brown sugar, granulated sugar, and shortening in large bowl with electric mixer at medium speed until creamy. Add chocolate; beat until blended. Add molasses and egg; beat until well blended.

2 – Gradually add flour mixture, beating until well blended. Divide dough in half. Shape each half into disc; wrap each disc tightly in plastic wrap. Refrigerate at least 1 hour.

3 – Preheat oven to 350°F. Roll out 1 disc of dough between sheets of plastic wrap to 1/4-inch thickness. Cut out shapes with 5-inch cookie cutters; place cutouts on ungreased cookie sheets. Refrigerate at least 15 minutes. Repeat with remaining dough.

4 – Bake 8 to 10 minutes or until cookies are set. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Decorate with icing, if desired.

* Chewy Chocolate Gingerbread Drops: Decrease flour to 1 3/4 cups. Shape 1 1/2 teaspoonfuls of dough into balls. Place on ungreased cookie sheets. Flatten balls slightly. Do not refrigerate before baking. Bake as directed. Makes about 4 1/2 dozen cookies.

Nutrition Information:
Calories: 59 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 20 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/chocolate-gingerbread-cookies/

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