“Meatless Monday” Recipe of the Week – Orange Pecan Whole Wheat Scones

July 26, 2021 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is, Orange Pecan Whole Wheat Scones. Start your day off with a Healthy and Delicious Scone! To make the Scones you’ll be needing All Purpose Flour, Whole Wheat Flour, Brown Sugar, Grated Orange Peel, Margarine, Orange Juice, Reduced Fat Buttermilk, Pecans, and Non Stick Cooking Spray. 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/

Orange Pecan Whole Wheat Scones
Bursting with citrus flavor from orange peel and juice and just a hint of crunch from chopped pecans, these whole-grain homemade scones are sure to delight!

Ingredients
Preparation time: 18 minutes
Baking time: 15 minutes

1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 packed tablespoons plus 1 teaspoon brown sugar
1 teaspoon freshly grated orange peel
2 tablespoons margarine, softened
1/4 cup orange juice
3/4 cup plus 1 1/2 tablespoons reduced-fat buttermilk
1/4 cup chopped pecans
Nonstick cooking spray

Directions
Yield: 9 scones
Serving size: 1 scone

1 – Preheat the oven to 425°F. In a medium mixing bowl, combine flours, 1 1/2 packed tablespoons brown sugar, and orange peel. Cut in margarine with a fork until the mixture forms a dry crumbly dough. Stir orange juice and 3/4 cup buttermilk together in a small bowl and slowly add to crumbly dough, mixing with a wooden spoon until a sticky dough forms. Fold in chopped pecans. Spray a baking sheet with nonstick cooking spray. With floured hands, divide dough into 9 equal portions. Form each portion of dough into a triangle and place on baking sheet. Mix 1 1/2 tablespoons buttermilk and 1 teaspoon brown sugar in a small mixing bowl. With a pastry brush, brush the tops of the scones with a small amount of the buttermilk mixture. Place in the oven and bake for approximately 15 minutes until the scones are golden and cooked through. Remove and serve immediately.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 152 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/orange-pecan-whole-wheat-scones/

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Diabetic Desert of the Week – Easy Oat Chocolate Chips Cookies Recipe

May 6, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Desert of the Week is Easy Oat Chocolate Chips Cookies Recipe. To make this week’s recipe you’ll be needing Margarine, Brown Sugar, Egg, Vanilla, All Purpose Flour, Baking Soda, Salt, Quick Cooking Rolled Oats, Semisweet Chocolate Chips, and Vegetable Cooking Spray. The Cookies are 101 calories and 13 net carbs per serving (2 cookies). 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/

Easy Oat Chocolate Chips Cookies Recipe
These classic oatmeal chocolate chip cookies have just 14 grams of carbohydrate per serving!

Ingredients
Preparation time: 15 minutes
Baking time: 10 minutes per pan

1/3 cup margarine, softened
1/2 cup firmly packed brown sugar
1 egg
3 teaspoons vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick-cooking rolled oats
1/3 cup semisweet chocolate chips
Vegetable cooking spray

Directions
Yield: about 3 dozen
Serving size: 2 cookies

1 – Preheat oven to 375°F. Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda, and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using two teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until lightly browned. Store in an airtight container.

Nutrition Information:
Calories: 101 calories, Carbohydrates: 14 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 120 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/easy-oatmeal-chocolate-chip-cookies/

 

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Diabetic Dessert of the Week – Flourless Chocolate Cake

February 18, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Flourless Chocolate Cake. To make this week’s recipe some of the ingredients you’ll be needing are Semisweet Chocolate, Margarine, Espresso Powder, Unsweetened Cocoa Powder, Vanilla, Fat-Free Whipped Topping 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/

Flourless Chocolate Cake
Get all the chocolatey flavor you love without any of the flour! This decadent gluten-free cake is sure to delight.

Ingredients
3 squares (1 ounce each) semisweet chocolate, chopped
3 tablespoons margarine
1 tablespoon espresso powder or instant coffee granules
2 tablespoons hot water
4 eggs, separated
2 egg whites
2/3 cup sugar, divided
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon vanilla
1/2 teaspoon salt
Thawed fat-free whipped topping (optional)
Fresh raspberries (optional)
Fresh mint leaves (optional)

Directions
Yield: 10 servings
Serving size: 1/10 of cake

1. Preheat oven to 300°F. Grease 9-inch springform pan; line bottom of pan with parchment paper.

2. Melt chocolate and margarine in small heavy saucepan over low heat, stirring frequently; cool. Dissolve espresso powder in hot water in small bowl.

3. Place 6 egg whites in large bowl; set aside. Beat egg yolks in medium bowl with electric mixer at high speed about 5 minutes, or until pale yellow in color. Add 1/3 cup sugar; beat about 4 minutes, or until mixture falls in ribbons from beaters. Slowly beat in melted chocolate mixture and espresso mixture at low speed just until blended. Beat in cocoa and vanilla just until blended.

4. Add salt to egg whites; beat at high speed 2 minutes or until soft peaks form. Beat in remaining 1/3 cup sugar until stiff peaks form. Stir large spoonful of egg whites into chocolate mixture. Fold chocolate mixture into egg whites until almost blended. Spoon batter into prepared pan.

5. Bake 1 hour, or until cake begins to pull away from side of pan. Cool on wire rack 10 minutes; run thin spatula around edge of cake. Carefully remove side of pan. Cool completely. Invert cake; remove bottom of pan and paper from cake. Cover and refrigerate at least 4 hours. Serve chilled with whipped topping, raspberries and mint, if desired.

Nutrition Information:
Calories: 190 calories, Carbohydrates: 26 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 85 mg, Sodium: 240 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/flourless-chocolate-cake/

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Diabetic Dessert of the Week – Lemon-Ginger Apple Crisp

October 22, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 3 Comments
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This week’s Diabetic Dessert of the Week is a Lemon-Ginger Apple Crisp. To make this week’s recipe you’ll be needing Apple Slices, Brown Sugar, All Purpose Flour, Lemon Juice, Lemon Peel, Ground Ginger, Quick Oats, and Margarine. 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/

Lemon-Ginger Apple Crisp
Looking for a sweet and healthy treat? Avoid heavy desserts that can weigh you down. This light apple crisp highlighted by lemon and ginger is the perfect way to relax after a long day!

Yield: 6 servings
Serving size: 1/6th of recipe

Ingredients
6 cups peeled apple slices
1/4 cup plus 2 tablespoons packed brown sugar, divided
3 tablespoons all-purpose flour, divided
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/4 cup quick oats
1 tablespoon margarine, melted

Directions
1 – Preheat oven to 350°F.

2 – Combine apples, 1/4 cup brown sugar, 1 tablespoon flour, lemon juice, lemon peel, and ginger in 2-quart ovenproof microwavable baking dish; toss to coat evenly.

3 – Combine remaining 2 tablespoons brown sugar, 2 tablespoons flour, oats, and margarine in small bowl; mix well. Sprinkle evenly over apple mixture.

4 – Microwave on HIGH 12 to 15 minutes or until mixture begins to bubble.

5 – Bake 15 to 20 minutes or until apples are tender and topping is golden brown.

Nutrition Information:
Calories: 179 calories, Carbohydrates: 38 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 26 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-ginger-apple-crisp/

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“Meatless Monday” Recipe of the Week – Wild and Brown Rice with Exotic Mushrooms

September 21, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild and Brown Rice with Exotic Mushrooms. To make this week’s recipe you’ll be needing Unseasoned Brown and Wild Rice Blend, Water, Morel Mushrooms, Margarine, Button Mushrooms, Garlic, Thyme, Salt, Pepper, and Green Onions. A perfect Meatless Fall Recipe! 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/

Wild and Brown Rice with Exotic Mushrooms
For the perfect excuse to utilize all your fresh fall produce, whip up this savory recipe for rice with cremini and poricini or morel mushrooms — it’s the ideal entrée to set the tone for your early autumn menu!

Ingredients
1 2/3 cups packaged unseasoned brown and wild rice blend
6 cups water
1/2 ounce dried porcini or morel mushrooms
3/4 cup boiling water
2 tablespoons margarine
8 ounces cremini (brown) or button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced green onions

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1 – Combine rice and water in large saucepan; bring to a boil over high heat. Cover; simmer over low heat until rice is tender (check package for cooking time). Drain, but do not rinse.*

2 – Meanwhile, combine porcini mushrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms; set aside.

3 – Melt margarine in large, deep skillet over medium heat. Add cremini mushrooms and garlic; cook and stir 5 minutes. Sprinkle thyme, salt, and pepper over mushrooms; cook and stir 1 minute or until mushrooms are tender.

4 – Stir drained rice, porcini mushrooms, and reserved mushroom liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions. Garnish, if desired.

*Note: Rice may be prepared up to 3 hours before serving and kept covered at room temperature until added to fresh mushroom mixture.

Nutrition Information:
Calories: 175 calories, Carbohydrates: 30 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 304 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/wild-brown-rice-with-exotic-mushrooms/

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Diabetic Dessert of the Week – Sour Cream Coffee Cake

September 3, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Sour Cream Coffee Cake. This Light and Delicious Dessert is made using Margarine, Unsweetened Applesauce, Sugar, Splenda No Calorie Sweetener, Egg Substitute, Fat Free Sour Cream, Vanilla, Flour, Whole Wheat Flour, Baking Powder, Baking Soda, Salt, Ground Cinnamon, and Walnuts. 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/

Sour Cream Coffee Cake
Preparation time: 15 minutes
Cooking time: 50–60 minutes.

Ingredients

Nonstick cooking spray
1/2 cup margarine labeled no trans or saturated fat
1/2 cup unsweetened applesauce
1/2 cup plus 1/4 cup granulated sugar
1/2 cup plus 1/4 cup Splenda No Calorie Sweetener, granular
3 eggs or 3/4 cup egg substitute
1 cup fat-free sour cream
1 tablespoon vanilla
1 1/2 cups sifted all-purpose flour
1 1/2 cups sifted whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts

Directions
Yield: 20 servings
Serving size: 1/20th of the recipe (about 2 ounces)

1 – Preheat oven to 350°F. Spray a large tube pan or a 10” x 10” square baking pan with nonstick cooking spray and lightly coat with flour. Blend the margarine, applesauce, 1/2 cup sugar, and 1/2 cup Splenda together. Add the eggs, sour cream, and vanilla, beating until well combined. Add the all-purpose and whole wheat flours, baking powder, baking soda, and salt, mixing until incorporated. In a separate bowl, combine 1/4 cup sugar, 1/4 cup Splenda, cinnamon, and nuts; set aside. Pour half of the batter into the prepared pan. Sprinkle three-quarters of the sugar–nut mixture over the batter. Top with the remaining batter and sprinkle with the rest of the sugar–nut mixture. Bake for 50–60 minutes, until a cake tester inserted into the center of the pan comes out clean. Let the coffee cake cool for 10 minutes. If you baked the cake in a tube pan, invert and remove from the pan.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 26 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 35 mg, Sodium: 200 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/sour-cream-coffee-cake/

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S’more Treats

July 30, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have another Diabetic Friendly Dessert to pass along, S’more Treats. These are made using Cocoa Flavored Sweetened Cereal, Margarine, Sucralose-Brown Sugar Blend Sweetener, Mini Marshmallows, and Semisweet Chocolate. This Treat is 89 calories and 16 carbs per S’more Square. 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/

S’more Treats
With just 16 grams of carbohydrate per serving, this traditional summer treat is sure to hit the spot without sending your blood glucose skyrocketing. For a slightly thicker treat, use an 8-inch square baking pan. Campfire optional!

Ingredients
2 1/2 cups cocoa-flavored sweetened rice cereal
6 low-fat honey graham crackers, broken into 1/4-inch pieces
3 tablespoons margarine
1 tablespoon sucralose-brown sugar blend sweetener
3 1/2 cups mini marshmallows, divided
1 square (1 ounce) semisweet or milk chocolate, melted (optional)

Directions
Yield:
16 servings

Serving size:
1 square

1 – Spray 9-inch square baking pan with nonstick cooking spray. Combine cereal and graham cracker pieces in large bowl.

2 – Combine margarine and sucralose–brown sugar blend in large microwavable bowl; microwave on HIGH 25 to 30 seconds or until margarine is melted. Add 2 1/2 cups marshmallows; microwave on HIGH 1 1/2 to 2 minutes, stirring after 1 minute, or until marshmallows are melted and smooth.

3 – Add marshmallow mixture to cereal mixture; stir to coat. Add remaining 1 cup marshmallows; stir until blended. Press evenly into prepared pan using waxed paper. Cool completely. Drizzle with chocolate, if desired. Cut into squares to serve.

Tip: For a slightly thicker treat, use an 8-inch square baking pan.

Nutrition Information:
Calories: 89 calories, Carbohydrates: 16 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 79 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/smore-treats/

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Apple Crisp Recipe for Diabetics

June 18, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a 2nd Dessert Recipe from the Diabetes Self Management website to pass along, Apple Crisp Recipe for Diabetics. This one will need Medium Apples, Splenda, Sugar, Cinnamon, Flour Oatmeal, and Margarine. Again 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/

Apple Crisp Recipe for Diabetics
Ingredients
Preparation time: 25 minutes
Cooking time: 35 minutes.

9 medium apples, peeled and sliced
1/4 cup plus 1/4 cup Splenda, No Calorie Sweetener, granular
1/4 cup plus 1/4 cup sugar
2 teaspoons cinnamon
3/4 cup all-purpose flour
3/4 cup old-fashioned oatmeal
1/2 cup trans-fat-free margarine

Directions
Yield: 15 servings
Serving size: 1/2 cup

1 – Preheat oven to 375°F. Toss apples with 1/4 cup Splenda, 1/4 cup sugar, and cinnamon. Transfer apple mixture into a 9″ x 13″ baking pan. Beat margarine and add the remaining 1/4 cup Splenda and 1/4 cup sugar along with the flour and oatmeal. Blend until well mixed. Evenly distribute flour mixture over apples. Bake for 35–40 minutes on the top rack of the oven until topping is lightly browned and apples are soft.

Nutrition Information:
Calories: 170 calories, Carbohydrates: 26 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 80 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-crisp/

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* Weight Self-Management: Everything to maintain a healthy diet
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Kitchen Hint of the Day!

October 27, 2017 at 5:25 AM | Posted in Kitchen Hints | Leave a comment
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Add the Canola Oil…..

To saute or fry with butter, margarine, or lard, add a small amount of canola oil to raise the smoke point. This will keep the solid fat from breaking down at a higher temperature.

Pili Brittle

March 12, 2012 at 8:55 AM | Posted in dessert, diabetes, nuts | Leave a comment
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PILI BRITTLE

Ingredients:
1 cup pilinut 1 tsp. baking soda
1 tsp. margarine 8 tbsp. sugar
4 tspb. Water 4 tbsp. corn syrup

Procedure:
1. Dry pilinut under the sun or in a mechanical dryer. Cool and remove seed coats.
2. Combine pilinut, sugar, water and corn syrup in a pan.
3. Cook over medium heat until syrup turns golden brown or when threading occurs. Remove from heat.
4. Add margarine and mix well.
5. Add baking soda and stir thoroughly.
6. Spread on grease wooden board and cut while hot into desired sizes.
7. Wrap in cellophane when cooled.

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