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Diabetic Dish of the Week – Mocha Cheesecake Bars

September 12, 2017 at 5:36 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Baking, Cheesecake, Cocoa Powder, Cooking, CooksRecipes, Daibetic Dish of the Week, dessert, Diabetes, Food, Mocha Cheesecake Bars, recipes, Splenda

This week’s Diabetic Dish of the Week is Mocha Cheesecake Bars. It uses Splenda Sweetner to replace the Sugar. You can find this recipe on the CooksRecipes website. At the Cooks site you can find a huge selection of recipes to please all tastes and cuisines! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Mocha Cheesecake Bars
Bars of delicious cheesecake filling on a chocolate wafer crust.

Recipe Ingredients:

Crust:
1 1/4 cups chocolate wafer crumbs
1/4 cup Splenda® Granulated No Calorie Sweetener
1/3 cup light butter, melted

Filling:
12 ounces reduced-fat cream cheese
2/3 cup Splenda® Granulated No Calorie Sweetener
1 1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks

Cooking Directions:

1 – For Crust: Preheat oven to 350°F (175°C). Spray an 8×8-inch square baking pan with vegetable cooking spray. Set aside.
2 – Combine chocolate wafer crumbs, Splenda® Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
3 – For Filling: Beat cream cheese at medium speed with an electric mixer until smooth.
4 – Combine Splenda® Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
5 – Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Makes 20 bars.

Chocolate Shortbread Cookies

August 20, 2017 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: Baking, Chocolate, Chocolate Shortbread Cookies, Cookies, Cooking, dessert, Diabetes, Diabetic Gourmet Magazine, Food, recipes, Splenda

Just wanted to pass along a recipe for Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its 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! http://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
http://diabeticgourmet.com/recipes/html/1156.shtml

Chicken Cacciatore over Pasta

July 22, 2017 at 5:46 AM | Posted in CooksRecipes | Leave a comment
Tags: Chicken, Chicken Cacciatore over Pasta, Cooking, CooksRecipes, Food, Italian Seasoning, Olives, Pasta, recipes, Splenda

I wanted to pass along a recipe for Chicken Cacciatore that I came across at the CooksRecipe website, Chicken Cacciatore over Pasta. The dish is only 210 calories and 19 net carbs. At the CooksRecipe website (http://www.cooksrecipes.com/index.html) you can find a huge assortment of recipes for all cuisines and tastes. So Enjoy and Eat Healthy!

Chicken Cacciatore over Pasta

Impress the family tonight with this easy, Italian-style pasta and chicken main dish.

Recipe Ingredients:

1 pound skinless, boneless chicken breast halves
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (16-ounce) can chopped tomatoes, drained
1 (8-ounce) can tomato sauce
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 1/2 teaspoons Italian seasoning
1/3 cup sliced ripe olives
1/8 teaspoon black pepper
3 cups hot cooked noodles (or any favorite pasta)

Cooking Directions:

1 – Slice chicken breasts into 32 pieces.
2 – Spray a large skillet with olive oil flavored cooking spray. Sauté chicken, onion, and green pepper for 6 to 8 minutes. Stir in drained tomatoes and tomato sauce.
3 – Add Splenda® Granulated Sweetener, Italian seasoning, olives, and black pepper. Mix well to combine. Lower heat and simmer for 10 to 15 minutes, stirring occasionally.
4 – For each serving, place 1/2 cup pasta on a plate and spoon 2/3 cup sauce over top.
Makes 6 servings. Serving Size: 1/2 cup noodles, 3/4 cup chicken cacciatore.

Nutritional Information Per Serving (1/6 of recipe): Calories: 210; Calories from Fat: 40; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 65mg; Sodium: 460mg; Total Carbs: 22g; Dietary Fiber: 3g; Sugars: 5g; Protein: 21g.
http://www.cooksrecipes.com/diabetic/chicken_cacciatore_over_pasta_recipe.html

“Meatless Monday” Recipe of the Week – Annie’s Vegetarian Stuffed Peppers

July 10, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
Tags: Annie's Vegetarian Stuffed Peppers, Baking, Beans, Brown Rice, Cooking, Food, Green Bell Peppers, Meatless Monday" Recipe of the Week, Pecans, recipes, Spices, Splenda, Stuffed peppers, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is Annie’s Vegetarian Stuffed Peppers. Why Annie’s you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!

Vegetarian Stuffed Peppers

Ingredients
1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend

Directions
1 – Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 – Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 – In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans, cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 – Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.

Diabetic Dish of the Week – French Toast Strata

July 4, 2017 at 5:47 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Aples, Baking, Cinnamon Raisin Bread, Cooking, CooksRecipes, Diabetic Dish of the Week, Egg Substitute, Food, French Toast Strata, recipes, Splenda

This week’s Diabetic Dish of the Week is a French Toast Strata. It’s made with cinnamon raisin bread and Splenda replacing the Sugar. You can find this recipe on the CooksRecipes website. The Cooks site has a huge selection of recipes of all cuisines so check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

French Toast Strata

This delightful strata is made with cinnamon raisin bread and is perfect for a breakfast or brunch. Very easy to prepare the night before, then just bake in the morning.

Recipe Ingredients:

1/3 cup Splenda® Granular
1 cup egg substitute (or 4 large eggs)
2/3 cup skim milk
3/4 teaspoon maple flavor
8 slices cinnamon raisin bread
2 cups peeled apples, thinly sliced
1/4 cup low fat cream cheese
1 tablespoon Splenda® Granular
1/2 teaspoon ground cinnamon

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Spray an 8x8x2-inch square cake pan with nonstick cooking spray. Set aside.
2 – Blend together, in a medium size mixing bowl, 1/3 cup Splenda® Granular, egg substitute, milk, and maple flavor.
3 – Tear Cinnamon Raisin Bread into 1 to 2-inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
4 – Cut cream cheese into 8 chunks and place on top of strata.
5 – Blend remaining 1 tablespoon Splenda® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
6 – Bake in a preheated 350°F (175°C) oven for 40 to 50 minutes or until lightly browned and set. Serve immediately.
Makes 8 servings.

http://www.cooksrecipes.com/diabetic/french_toast_strata_recipe.html

Diabetic Dish of the Week – Diabetic Sunshine Orange Cake

May 30, 2017 at 5:37 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
Tags: Baking, cakes, Cooking, Desserts, Diabetes, Diabetic Dish of the Week, Diabetic Sunshine Orange Cake, Food, recipes, Splenda

This week’s Diabetic Dish of the Week is a Diabetic Sunshine Orange Cake. Splenda replaces the sugar used for the recipe. It’s only 120 calories and 15 carbs. The recipe comes from the Diabetic Gourmet Magazine website. You’ll find a great selection of Diabetic Friendly Recipes at the Diabetic Gourmet website. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Diabetic Sunshine Orange Cake
A carb-controlled dessert the whole family can enjoy.

Ingredients

1/3 cup margarine
1/4 cup brown sugar replacement (Sugar Twin Brown)
1 teaspoon sugar replacement (Splenda or Sugar Twin)
1 large egg
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/3 cup raisins, or finely chopped fresh apple
1 teaspoon grated orange zest (peel)
2/3 cup unsweetened orange juice
Directions

1 – Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking spray.
2 – In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
3 – In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
4 – Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.

Nutritional Information (Per Serving)
Calories: 120
Protein: 2g
Sodium: 150 mg
Cholesterol: 25 mg
Fat: 6g
Carbohydrates: 15g
Exchanges: 1 Bread/Starch, 1 Fat
http://diabeticgourmet.com/recipes/html/328.shtml

Barbecued Chicken

May 14, 2017 at 5:42 AM | Posted in chicken, CooksRecipes | Leave a comment
Tags: Barbecued Chicken, BBQ Sauce, Brown Sugar, Chicken, Cooking, CooksRecipes, Food, Grilling, Molasses, Poultry, recipes, Splenda

Came across a delicious and Diabetic Friendly Barbecued Chicken recipe to pass along to all of you. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site (http://www.cooksrecipes.com/index.html) has a large selection of recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy!

Barbecued Chicken

Grilled chicken is juicier and tastes better when you brine it first—and the sweet and smoky homemade barbecue sauce is even “sweeter” without the extra calories from sugar.

Recipe Ingredients:

Barbecue Sauce:
3 cups reduced-sugar ketchup
1/4 cup SPLENDAÂ® Brown Sugar Blend
1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon paprika
11/2 teaspoons salt
11/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

Chicken:
1/4 cup SPLENDAÂ® Sugar Blend
1/2 teaspoon kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper

Cooking Directions:

1 – For Barbecue Sauce: Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.)
2 – Use immediately or cool, cover, and refrigerate for up to 1 month.
3 – For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve Splenda® and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
4 – Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature for 20 minutes.
5 – Heat grill to medium-high. Brush grill grate and coat with oil.
6 – Put chicken on grill, cover, and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170°F | 80°C) on an instant-read thermometer).
7 – Coat chicken with 1 1/2 cups Sweet and Smoky Barbecue Sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 270; Calories from Fat: 60; Total Fat: 7g;Saturated Fat: 1.5g; Cholesterol: 70mg; Sodium: 1770mg; Total Carbs: 25g; Dietary Fiber: 1g; Sugars: 68g; Protein: 22g.
http://www.cooksrecipes.com/diabetic/barbecued_chicken_recipe.html

Diabetic Dish of the Week – Miniature Apple Muffins

May 2, 2017 at 5:36 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | 2 Comments
Tags: Apple Juice, Baking, Cooking, dessert, Diabetic Dish of the Week, Food, Miniature Apple Muffins, Raisins, recipes, Spices, Splenda

This week’s Diabetic Dish of the Week is Miniature Apple Muffins. It’s from the Diabetic Gourmet Magazine website. The Dish has 100 calories and 11 carbs per serving. So check out the site for delicious and diabetic friendly recipes along with tips and Diabetic News. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Miniature Apple Muffins

With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated
1 cup butter, softened
2 teaspoons molasses
2 large eggs
1/3 cup apple juice concentrate, thawed
2 teaspoons grated fresh lemon peel
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins
Directions

Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Nutritional Information (Per Serving)
Calories: 100
Protein: 2g
Sodium: 125 mg
Cholesterol: 25 mg
Fat: 6g
Saturated Fat: 3.5g
Dietary Fiber: 1g
Sugars: 4g
Carbohydrates: 11g
http://diabeticgourmet.com/recipes/html/1120.shtml

Diabetic Dish of the Week – Grilled Chicken with Cherry Apple Chutney

March 28, 2017 at 5:36 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: Apples, Cherries, Chicken, Chutney, Cooking, Diabetic Dish of the Week, Food, Grilled Chicken with Cherry Apple Chutney, Grilling, recipes, Spices, Splenda

This week’s Diabetic Dish of the Week is Grilled Chicken with Cherry Apple Chutney. Delicious Grilled Chicken and served with tangy chutney made from cherries and tart apples. Splenda Sugar Blend and Splenda Brown Sugar Blend replaces the Sugar in the recipe. You can find this version of the recipe at the CooksRecipes website. The Cooks site has a large selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Grilled Chicken with Cherry Apple Chutney

Brining is the secret to marvelously tender and delicious chicken pieces. Grill them up and serve with a sweet and tangy chutney made from cherries and tart apples.

Recipe Ingredients:

Chicken:
1/4 cup Splenda® Sugar Blend
1/2 cup kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper
1 tablespoon canola oil

Cherry Apple Chutney:
1 cup pitted tart cherries (thawed, if frozen)
1/2 Granny Smith apple, unpeeled, cored, and chopped
1/2 cup finely chopped red onions
1/4 cup Splenda® Brown Sugar Blend
1/4 cup dried cherries
1 tablespoon brewed strong coffee
1 tablespoon red wine vinegar
1 grated peel of 1/2 lemon
1/3 teaspoon ground cayenne pepper
1 1/2 tablespoons apple juice concentrate
1 tablespoon chopped fresh mint

Cooking Directions:

1 – For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock plastic bag and shake to dissolve Splenda® Sugar Blend and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
2 – For Cherry Apple Chutney: In medium steel saucepan, combine tart cherries, apples, onions, Splenda® Brown Sugar Blend, dried cherries, coffee, vinegar, lemon peel, and cayenne. Bring to a simmer over medium heat. Reduce heat to low and simmer gently 15 to 20 minutes, or until apples are soft and most of liquid evaporates. Remove from heat and stir in juice concentrate and mint. Set aside.
3 – Remove chicken from brine and discard brine. Refrigerate chicken until ready to serve (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature 20 minutes.
4 – Heat grill to medium-high. Brush grill grate and coat with oil.
5 – Put chicken on grill, cover, and cook 5 to 7 minutes per side, or until chicken is no longer pink and juices run clear (about 170°F / 80°C on an instant-read thermometer). Brush with oil during last 5 minutes. Serve with chutney.
Makes 8 servings.

Sweet ‘n Sour Slaw

March 26, 2017 at 5:01 AM | Posted in CooksRecipes | 2 Comments
Tags: Cabbage, Cooking, CooksRecipes, Food, recipes, Slaw, Spices, Splenda, Sweet 'n Sour Slaw

Just wanted to pass along a perfect Slaw for the Spring Season, Sweet ‘n Sour Slaw. It’s from the CooksRecipes website which has a large selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Sweet ‘n Sour Slaw

This snappy cabbage slaw has a sweet, tangy dressing flavored with mustard and celery seeds.

Recipe Ingredients:

1/2 cup Splenda® Granulated No Calorie Sweetener
1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper

Cooking Directions:

1 – In a jar with lid, combine Splenda® Granulated Sweetener, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2 – In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.
Makes 6 servings.
http://www.cooksrecipes.com/diabetic/sweet_%27n_sour_slaw_recipe.html