Stir-Fried Green Beans SUNDAY

July 5, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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For today’s 2nd Side Dish I have Stir-Fried Green Beans. These are made using Green Beans, Garlic, Fresh Ginger, Scallions, Dry Sherry, Splenda, Soy Sauce, Water, and Vegetable Oil. The Dish is only 100 calories and 8 net carbs per serving! 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

Stir-Fried Green Beans
Garden-fresh green beans are quickly stir-fried with a sweet ginger sauce until tender-crisp in this Asian-inspired recipe.

Recipe Ingredients:
Stir-Fry Sauce:
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
2 scallions (white and green parts) minced
2 tablespoons dry sherry
2 tablespoons Splenda® Granular
2 tablespoons soy sauce
1 tablespoon water
2 tablespoons peanut or vegetable oil

Stir-Fry:
1 1/2 pounds green beans, trimmed, and rinsed
2 tablespoons water

Cooking Directions:
1 – For Stir-Fry Sauce: Combine ingredients in a small bowl. Set aside.
2 – For Stir-Fry: In a large skillet or wok, heat the oil and stir-fry the green beans until they are barely crisp-tender, approximately 2 minutes.
3 – Add the water and continue stir-frying for another two minutes, until the beans are crisp-tender and water has evaporated.
4 – Add the sauce and continue stir-frying for five or six more minutes, until the beans are tender but not over cooked. Serve immediately.
Makes 6 (1 cup) servings.

Nutritional Information Per Serving (1/6 of recipe; 1 cup): Calories 100, Carbohydrates 11 g, Protein 2 g, Dietary Fiber 3 g, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 480 mg.
https://www.cooksrecipes.com/diabetic/stir-fried_green_beans_recipe.html

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/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* 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.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

May 14, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is a Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! 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/

Pecan-Cranberry Upside-Down Cake
This moist and delicious upside-down cake is the perfect complement for your holiday table!

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

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

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* 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.
https://www.diabetesselfmanagement.com/subscribe/

Chocolate Shortbread Cookies

May 7, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I wanted to pass along a second Diabetic Friendly Dessert Recipe, Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its always Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Just wanted to pass along a second Diabetic Friendly Dessert Recipe, Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its always Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly!

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 – Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 – Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 – Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 – Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
https://diabeticgourmet.com/diabetic-recipes/chocolate-shortbread-cookies

 

Diabetic Dessert of the Week – CHOCOLATE DUNK COOKIES

December 5, 2019 at 6:02 AM | Posted in dessert, diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is CHOCOLATE DUNK COOKIES. The recipe uses Splenda Sweetner in place of Sugar. If you’re looking for Diabetic Friendly Recipes the Diabetic Gourmet site is the place to look! Entrees, Soups, Salads, Desserts and more so check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CHOCOLATE DUNK COOKIES
If you’re a fan of drop cookies, and chocolate, then you’re going to love these cookies. Everyone will rave about the Chocolate Dunk Cookies you made so don’t be surprised if they ask for this recipe!
Recipe Yield: 36

Ingredients

1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker’s® Semi-Sweet Chocolate, divided
3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda® No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip® Sugar Free Whipped Topping
1 teaspoon warm water

Directions

1 – Preheat oven to 375 degrees F.
2 – Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
3 – Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
4 – Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
5 – Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
6 – Melt remaining 2 chocolate squares as directed on package. Stir in COOL WHIP® and water. Dip half of each cookie into melted chocolate; let stand until firm.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Calories from fat: 45
Fat: 5 grams
Saturated Fat: 1.5 grams
Sodium: 90 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 10 grams

https://diabeticgourmet.com/diabetic-recipe/chocolate-dunk-cookies-2

Diabetic Dessert of the Week – ALMOND CHEESECAKE BARS

May 9, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – ALMOND CHEESECAKE BARS. Graham Crackers, Almonds, Reduced Fat Cream Cheese, Eggs, Reduced Fat Sour Cream are just some of the ingredients that make up this week’s recipe. Splenda No Calorie Sweetener replaces the Sugar in the recipe. The Dessert is 120 calories and 8 carbs per serving. The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. Well Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ALMOND CHEESECAKE BARS

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:

12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Directions

1 – Preheat oven to 350 degrees F.
2 – Spray an 8×8 pan with non-stick cooking spray.
3 – Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
4 – Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
5 – Bake in preheated oven for 40 to 47 minutes, or until firm.
6 – Top with toasted almonds.

Recipe Yield: Serves: 20 Serving Size: 1 bar

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 3.5 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars

Kitchen Hint of the Day!

April 25, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Use less sugar when baking……..

You can cut calories simply by using less sugar, or by substituting a no-calorie sweetener for part of the sugar. Just keep in mind that some people are more sensitive to tasting artificial sweeteners than others, and that some baking recipes depend on sugar for texture as much as taste. Enjoy!

Diabetic Dish of the Week – SUGAR FREE MIXED BERRY JAM

June 26, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – SUGAR FREE MIXED BERRY JAM. Raspberries, Strawberries, and Blueberries are the Berries you’ll be using. Splenda Sweetner replaces the Sugar in the recipe. The Jam is only 25 calories and 6 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website which has an endless amount of Diabetic Friendly Recipes for all occasions. So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SUGAR FREE MIXED BERRY JAM
Ingredients

6 cups fresh raspberries
1/3 cup sugar
3 cups fresh strawberries
1 1/2 cups Splenda No Calorie Sweetener, Granulated
1 cup cold water
1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
1 pint blueberries

Directions

1 – Combine raspberries and sugar in a heavy bottomed pan. Heat over medium-high heat. Boil 10-15 minutes, stirring constantly.
2 – Mash strawberries with a fork or potato masher.
3 – Add Splenda Granulated Sweetener and strawberries to raspberries. Stir constantly and boil over medium-high heat for an additional 10-15 minutes.
4 – Pour cold water into a small saucepan. Whisk pectin into water, and let stand 2-3 minutes. Allow the pectin to absorb the water.
5 – Boil water and pectin, then stir into fruit mixture and reduce heat to medium-low. Add blueberries. Simmer and stir for 5-6 minutes, until pectin is thoroughly blended with the fruit.
6 – Freeze in sterile canning jars.

Recipe Yield: Servings: 48Serving Size: 1 tablespoon

NUTRITIONAL INFORMATION PER SERVING:
Calories: 25
Fiber: 2 grams
Sodium: 5 milligrams
Carbohydrates: 6 grams
Sugars: 2 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-mixed-berry-jam

Baby Spinach ‘n Bacon Salad

February 11, 2018 at 6:41 AM | Posted in CooksRecipes | Leave a comment
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From the CooksRecipes website – Baby Spinach ‘n Bacon Salad. The perfect Diabetic Friendly Side Dish for your next Dinner. Splenda® Granulated No Calorie Sweetener replaces the Sugar needed for the recipe. The Dish is 80 calories and 6 net carbs. Again it’s from the CooksRecipes website which is stocked full of Delicious and Healthy recipes of all Cuisines! So be sure to check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Baby Spinach ‘n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.

https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

CHOCOLATE DUNK COOKIES

December 17, 2017 at 2:02 PM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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Came across this Cookie recipe on the Diabetic Gourmet Magazine website, CHOCOLATE DUNK COOKIES, This looks and sounds like a winning cookie recipe! The recipe uses Splenda Sweetner in place of Sugar. If you’re looking for Diabetic Friendly Recipes the Diabetic Gourmet site is the place to look! Entrees, Soups, Salads, Desserts and more so check it out today. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

CHOCOLATE DUNK COOKIES
If you’re a fan of drop cookies, and chocolate, then you’re going to love these cookies. Everyone will rave about the Chocolate Dunk Cookies you made so don’t be surprised if they ask for this recipe!

Recipe Yield: 36

Ingredients

1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker’s® Semi-Sweet Chocolate, divided
3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda® No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip® Sugar Free Whipped Topping
1 teaspoon warm water

Directions

1 – Preheat oven to 375 degrees F.
2 – Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
3 – Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
4 – Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
5 – Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
6 – Melt remaining 2 chocolate squares as directed on package. Stir in COOL WHIP® and water. Dip half of each cookie into melted chocolate; let stand until firm.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Calories from fat: 45
Fat: 5 grams
Saturated Fat: 1.5 grams
Sodium: 90 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 10 grams

https://diabeticgourmet.com/diabetic-recipe/chocolate-dunk-cookies-2

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