Pumpkin Spice Cookies

September 12, 2013 at 11:23 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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These just yell that the Fall Season is coming, Pumpkin Spice Cookies! Their Diabetic friendly also.
Pumpkin Spice Cookies
Ingredients:

1/2 cup margarine, softened (Blue Bonnet Light Stick Butter)
9 teaspoons Equal for Recipes or 30 packets Equal Sweetener or 1 1/4 cups Equal Spoonful
1 cup canned pumpkin, LIBBY’S 100% Pure Pumpkin
1 teaspoon orange extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 cup reduced-fat sour cream
2 teaspoons grated orange rind
1/4 cup chopped pecans
2 tablespoons Equal for Recipes or 20 packets Equal Sweetener or 3/4 cup plus 4 teaspoons Equal Spoonful
Warm skim milk or water
Ground cinnamon
Instructions:

* Beat margarine and 9 teaspoons Equal for Recipes or 30 packets or 1 1/4 cups Equal Spoonful until fluffy in large bowl; beat in pumpkin and orange extract.
* Mix in combined flours, baking soda, salt, and spices alternately with sour cream. Mix in orange rind and pecans.
Spoon batter by heaping teaspoons onto greased cookie sheets. Bake cookies in preheated 375°F (190°C) oven until browned, 10 to 12 minutes.
* Mix 2 tablespoons Equal for Recipes or 20 packets or 3/4 cup plus 4 teaspoons Equal Spoonful with enough warm milk to make a thin glaze consistency; brush lightly on warm cookies and sprinkle with cinnamon. Cool on wire racks.
* Makes 6 dozen *

Wild Idea Buffalo Recipe of the Week – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole

July 31, 2013 at 7:44 AM | Posted in Wild Idea Buffalo | Leave a comment
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Buffalo Top Sirloin and Polenta, a delicious sounding pair which are two of the ingredients in this weeks Wild Idea Buffalo recipe of the week! As usual I’ve left the link to the recipe and the on line store.

 

 
Seared Buffalo Steaks on Polenta Cake with Spicy Cherry MoleWild Idea Buffalo Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole
By: Jill O’Brien

Wild Idea Buffalo – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole For a Valentines Day treat, try this modern adaptation of an old favorite of mine. This sweet and decadent recipe will be sure to make the evening a special one.

 

Serves 4 This recipe is super easy and most can be made ahead of time.

 

Mole Ingredients:

1 – Tablespoon butter
1 – cup red onion, chopped
1 – clove garlic, chopped
½ – teaspoon each: cinnamon, cumin and fennel
¼ – teaspoon cloves, oregano and black pepper
1 – 15.5 oz. can dark cherries in heavy syrup
1 – 3oz. can roasted green chili’s
½ – cup diced canned tomatoes
squeeze of fresh lime
1 – chipotle pepper in adobo sauce
1 oz. 70% dark chocolate

 

Directions:

* In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce. (Sauce can be made in advance and reheated).

For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets.

 

 

Ingredients:

2 cups 2% milk
1 cup half and half
¾ cup polenta
½ teaspoon kosher salt
2 oz. Chevre
½ cup fresh cilantro leaves, chopped
1 tablespoons extra virgin olive oil for pan frying

 

Directions:

* In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.)

* Cut out polenta cakes with cookie cuter or knife to desired portion. Heat oil in sauté pan over medium heat. Pan fry cakes for 3 minutes on each side or until golden brown.

 

For Steaks:

4 – 5 oz. Top Sirloin Steaks
1 Tablespoon olive oil
½ teaspoon salt and pepper

 

Directions:

* Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side. Remove steaks to platter and cover until ready to serve.

* To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro.

 

http://wildideabuffalo.com/2012/seared-buffalo-steaks-on-polenta-cake-with-spicy-cherry-mole/

 

 
8 oz. Top Sirloin SteakWild Idea Top Sirloin
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-top-sirloin-steak

Triple Chocolate Bundt Cake

July 21, 2012 at 12:15 PM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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Found a delicious sounding Diabetic  Bundt Cake on the Diabetic Gourmet web site. It’s only 189 calories and 33 carbs! I left the link to the recipe and web site at the end of the post. Check it out when you can it’s loaded with great Diabetic Friendly recipes.

 

Triple Chocolate Bundt Cake

Yield: 16 Servings

Ingredients

1 package (18.25 ounces) reduced-fat devil’s food cake mix
1 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup margarine, room temperature
1 teaspoon vanilla
2 eggs
1 package (3.9 ounces) sugar-free chocolate fudge pudding mix
1-2 ounces white baking chocolate, melted
Directions

Mix all ingredients, except white chocolate, in large bowl on low speed until blended. Mix on medium speed 2 minutes.
Pour batter into greased and floured 12-cup fluted cake or tube pan.
Bake at 350 degrees F. until toothpick inserted in center comes out clean, about 45 minutes.
Cool on wire rack 10 minutes; remove from pan and cool completely.
Using small spoon or pastry bag, drizzle chocolate over top of cake.
Nutritional Information (Per Serving)
Calories: 189
Protein: 4 g
Sodium: 418 mg
Cholesterol: 26 mg
Fat: 5 g
Carbohydrates: 33 g
Exchanges: 2 Bread, 1 Fat
Source: 1,001 Delicious Desserts for People With Diabetes

http://diabeticgourmet.com/recipes/html/667.shtml

STRAWBERRY SHORTCAKE

June 29, 2012 at 10:32 AM | Posted in dessert, diabetes, diabetes friendly, low calorie, low carb | Leave a comment
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STRAWBERRY SHORTCAKE
Ingredients:
1 ½ c flour
¼ c honey
2 ½ Tbsp baking powder
¼ Tbsp salt
6 Tbsp Earth Balance Butter (cut into pieces)
½ c almond, soy, or rice milk
Strawberries, sliced and chilled
Honey

Directions: Set aside the strawberries and honey and combine all remaining ingredients in a mixing bowl. Form 8 biscuits with the resulting dough and place them on a floured cutting board while you work. Transfer the biscuits to an oiled cookie sheet

Add sliced strawberries on top and drizzle honey on each warm cake. Enjoy!

Recipe courtesy of Dairy Free Cooking

 

http://www.shape.com/healthy-eating/cooking-ideas/3-amazing-vegan-dessert-recipes?page=3

Mini Turkey Pepperioni Pizzas

June 8, 2012 at 5:45 PM | Posted in baking, diabetes, diabetes friendly, low calorie, low carb, pizza | 3 Comments
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Today’s Menu: Mini Turkey Pepperioni Pizzas

 

Another one of those days where we really were not that hungry but wanted a hot light meal. So I decided to fix some Mini Pizzas. Tried a new Pizza Shell, Joseph’s Mini Pizza Shells. Nice and fresh and only 80 calories and 15 carbs! I will be stocking up on these. I topped them with Ragu Pizza Quick Traditional Snack Sauce, Hormel Turkey Pepperoni, Sliced Black Olives, and freshly grated Dutch Smoked Gouda. You could shave a couple of calories and carbs by using 2% or Fat Free Cheese. Using the Gouda the Pizzas are around 185 calories and 22 carbs, not bad at all. So you can easily have 2 or 3 of these and still not have a lot of calories and carbs. I baked them at 375 degrees for about 8 minutes and we had Pizza! Makes a really good and filling Pizza that’s low on calories and carbs. I left the Nutrition of the Ingredients and Pizza Step Instructions at the bottom. For dessert a bowl of Blue Bunny Naturally Frozen Yogurt Chocolate/Vanilla Swirl

 

Joseph’s Pizza Shells

 

Top with Ragu Pizza Sauce

 

Add Hormel Turkey Pepperoni and Sliced Black Olives

 

Top it off with fresh grated Dutch Smoked Gouda Cheese!

 

Dutch Smoked Gouda – Calories 90.0, Total Carbohydrate 1.0 g

 

Hormel Turkey Pepperoni – Serving Size 17 slices (28.3 g),   Calories 70 Calories, Total Carbohydrates 0.0g0%

 

Ragu Pizza Quick Traditional Snack Sauce – Serving Size 63g, Calories 45, Total Carbohydrate 6g

 

Joseph’s Mini Pizza Shells – Serving Size 1 shell (28g), Calories 80, Total Carbohydrate 15g 5%

 

Diabetic Friendly Rhubarb Walnut Muffins

March 19, 2012 at 2:17 PM | Posted in dessert, diabetes, diabetes friendly, nuts | Leave a comment
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Diabetic Friendly Rhubarb Walnut Muffins

Ingredients

1/2 c whole wheat flour
2 tbsp Splenda Sugar Blend for baking
1tbsp. baking powder
1/2 tsp. ground cinnamon
1c finely chopped fresh or frozen rhubarb
1/4 c chopped walnuts
1/2 c fluid skim (nonfat) milk
1/4 c egg substitute
2 tbsp canola oil

Directions
Preheat Oven to 350 F.
Stir together flour, sugar, bakink powder, and cinnamon. Add rhubarb and nuts. In another bowl, combine milk, egg, and oil. Pour milk mixture into rhubarb and dry ingredients mixture. Mix just until dry ingredients are moistened. Spoon batter into prepared muffin cups or an oiled/sprayed muffin tin. Bake for 20 to 25 minutes
Tip: Fill empty muffin tins with water in order for muffins to cook evenly.

Number of Servings: 8

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 94.4

Total Fat: 6.1 g
Cholesterol: 0.4 mg
Sodium: 205.9 mg
Total Carbs: 8.5 g
Dietary Fiber: 1.5 g
Protein: 3.0 g

Banana Bread

November 21, 2011 at 10:52 AM | Posted in baking, dessert, diabetes, diabetes friendly, fruits, low calorie, low carb | Leave a comment
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Banana Bread

Prep Time: 15 Minutes

Ingredients

2-1/4 cup all-purpose flour
2/3 cup honey-crunch wheat germ
1/4 teaspoon baking Soda
1/2 cup rolled oats, uncooked
1/4 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup egg substitute, thawed
1/3 cup walnuts, chopped
1 teaspoon vanilla extract
1-1/2 sticks margarine
1-1/2 cup mashed bananas
6 ounce can frozen apple juice concentrate, thawed

Directions

Preheat oven to 350 degrees F.
Grease 9″x5″ loaf pan.
In large bowl, mix first 7 ingredients.
With pastry blender, cut in magarine until mixture resembles coarse crumbs.
Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened.
Spoon batter into pan.
Bake 60 minutes or until toothpick inserted into center of bread comes out clean.
Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightly.
Serve warm, or cool completely to serve later.

Nutritional Information (Per Serving)
Calories: 180
Sodium: 135 mg
Fat: 5 g
Carbohydrates: 15 g
Exchanges: 1 Bread; 1 Fruit; 1 Fat

Source: The Diabetic Newsletter

http://diabeticgourmet.com/recipes/html/44.shtml

Diabetic Orange Cookies Recipe

October 3, 2011 at 10:31 AM | Posted in baking, dessert, diabetes, diabetes friendly, Food, fruits, low calorie, low carb | 2 Comments
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Diabetic Orange Cookies Recipe

15 Servings
Prep: 10 min. Bake: 15 min./batch

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon baking powder
Sugar substitute equivalent to 3/4 cup sugar
2 teaspoons grated orange peel
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup vegetable oil spread
1/3 cup chopped raisins
1/4 cup egg substitute
2 tablespoons orange juice

Directions

In a medium cowl, combine the first six ingredients. Cut in vegetable oil spread until mixture resembles coarse crumbs. Stir in raisins. Add egg substitute and orange juice; mix well.
Drop by teaspoonfuls onto baking sheets coated with cooking spray. Flatten with a fork dipped in flour. Bake at 375° for 13-15 minutes. Cool on wire racks. Yield: 2-1/2 dozen.

Editor’s Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: One serving (2 cookies) equals 102 calories, 4 g fat (0 saturated fat), 0 cholesterol, 137 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

http://www.tasteofhome.com/Recipes/Diabetic-Orange-Cookies

Oven Chicken Fried Steak Recipe

August 6, 2011 at 10:49 AM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb | 2 Comments
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Was browsing the web sites for a diabetic friendly Steak recipe and came across this one from www.cdkitchen.com web site. Looks and sounds delicious! Plus only 254 calories and 17 carbs.

Oven Chicken Fried Steak Recipe

INGREDIENTS:

1 pound beef eye of round steak
1/3 cup all-purpose flour
1 teaspoon seasoned salt
3/4 cup seasoned bread crumbs
2 egg whites, beaten
2 tablespoons skim milk
1 jar (12 oz size) fat- free chicken gravy

PREPARATION:

Preheat oven to 400 degrees. Spray a cookie sheet with cooking spray.

Pound steaks to 1/8 inch thickness. Set aside.

In a bowl, stir together flour, seasoned salt, and bread crumbs. In a separate bowl, beat together egg whites and skim milk. Coat meat in crumb mixture. Dip the coated meat into egg mixture, and then re-dip in crumb mixture. Place breaded meat on prepared cookie sheet. Spray top of meat with non-fat cooking spray. Bake for 10 minutes. Turn over. Spray top of meat with non-fat cooking spray. Bake an additional 11 minutes. Breading will be crispy and slightly golden brown when done.

Microwave gravy for 2 minutes or until fully heated. Pour 1/4 cup gravy over each steak before serving.

NUTRITION:
254 calories, 11g fat, 17g carbohydrates, 22g protein per serving. This recipe is low in carbs.

This recipe from CDKitchen for Oven Chicken Fried Steak serves/makes 6

http://www.cdkitchen.com/recipes/recs/456/Oven-Chicken-Fried-Steak104432.shtml

Diabetic Rhubarb Coffee Cake

July 13, 2011 at 10:33 AM | Posted in baking, dessert, diabetes, diabetes friendly, Food, fruits, low calorie, low carb | Leave a comment
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Diabetic Rhubarb Coffee Cake

INGREDIENTS:

1 1/2 tablespoon butter or margarine, at room temperature
2 1/2 tablespoons canola oil
1 cup sweetener/brown sugar blend (Splenda), divided
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 pinch salt
1 cup fat-free milk
2 cups chopped rhubarb
1/2 teaspoon cinnamon

PREPARATION:

With an electric mixer, cream together butter, oil and 3/4 cup brown sugar blend. Add egg and vanilla and mix thoroughly.

In a separate mixing bowl, stir together flour, baking soda, and salt.

Add dry ingredients to creamed ingredients alternately with milk.

When well blended, mix in rhubarb by hand. Pour batter into greased 9 x 13 glass baking pan. Sprinkle with 1/4 cup reserved brown sugar blend and cinnamon.

Bake at 350 F for 40 minutes.

NUTRITION:
136 calories, 5g fat, 19g carbohydrates, 4g protein per serving.

http://www.cdkitchen.com/recipes/recs/581/Diabetic-Rhubarb-Coffee-Cake105865.shtml

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