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Pineapple-Peach Frappe'
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Categories: Diabetic, Beverages, Kids, Low-fat/cal
Yield: 6 Sweet ones
1/2 c Pineapple; water--packed-Chunks
1/2 c Pineapple juice; unsweetened
2 Water-packed peach halves; -Canned and dice
1 c Low-fat yogurt; plain, -unsweetened
1 c Skim milk;
Sugar substitute to equal 2 -tablespoons sugar
1. Combine pineapple, juice, and peaches in container of an electric blender
or food processor; process until pureed.
2. Add yogurt, milk, and sugar substitute; continue to process until
smooth and thickened. 3.Pour into individuals glasses, and serve
immediately.
Food Exchange Per-Serving: 1 FRUIT EXCHANGE + 1 MILK EXCHANGE; CAL:
133; CHO: 6 MG; CAR: 23 GM; PRO: 7 GM; FAT: 1 GM; SOD: 103 MG |
CHEESY CHILI BAKE
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Serving Size : 6
Categories : Low Carb Meat Beef-Veal Ground
3 lb ground beef -- 1.5k
1/2 pkg chili sauce -- Old El Paso
1 cup water
1/2 cup chopped onion
1 cup tomato puree
1/4 cup green chili peppers
3 cups shredded cheddar cheese
1 tsp ground red pepper
Brown ground beef with onions. Drain. Add in seasoning mix, ground
red pepper, green chili peppers, tomato puree, and water. Let simmer
about 15 minutes. Put in casserole dish, sprinkle cheese on top and
bake at 400°F-200°C . until cheese melts.
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Per Serving (excluding unknown items): 956 Calories; 79g Fat (75.0%
calories from fat); 53g Protein; 7g Carbohydrate; 1g Dietary Fiber;
252mg Cholesterol; 674mg Sodium. Exchanges: 0 Grain(Starch); 7
1/2
Lean Meat; 1 Vegetable; 11 1/2 Fat; 0 Other Carbohydrates.
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Butterscotch Pumpkin Pie
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Categories: Desserts, Diabetic, Pies & past
Yield: 8 Servings
----------CRUST-----------
1 c Graham cracker crumbs
1/4 c Margarine; melted
--------FILLING----------
7/8 oz Sugar free instant -butterscotch pudding mix;
-(0.9 oz. package)
1 c Skim milk
1 c Cooked pumpkin
1 ts Ground cinnamon
1/2 ts Ground nutmeg
--------TOPPING--------------
1 c Light whipped topping
1 ts Vanilla extract
To make pie crust, combine graham cracker crumbs and melted margarine; pat
into a 9-inch pie plate. Bake at 350°F for 10 minutes; cool.
For filling, combine pudding mix and milk in a mixing bowl; beat well. Add
pumpkin, cinnamon and nutmeg; mix well. Pour into crust. Chill for at least
2 hours.
Combine topping ingredients; dollop on individual slices.
Makes 8 servings.
Diabetic exchanges: 2-1/2 Fat, 1 Starch Nutritional information:
Serving size: 1 slice with 2 tablespoons topping Calories: 148 Sodium: 203
mg Cholesterol: 1 mg Carbohydrate: 17 gm Protein: 3 gm Fat: 9 gm |
Veggie Frittata With Spinach and Mushrooms
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8 servings
1 hour 45 min prep
2 tablespoons olive oil
1 medium onion, finely chopped
8 ounces fresh mushrooms, sliced
5 ounces fresh baby spinach leaves
8 large eggs
8 ounces sharp cheddar cheese
1/3 cup freshly grated parmesan cheese
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Preheat to 350 degrees.
Sauté onion and mushrooms in nonstick, ovenproof 12" skillet over
medium-high heat until soft and most of liquid from mushrooms has cooked
off, about 10 minutes. Add spinach leaves and sauté an additional 5 minutes.
Remove from heat.
Whisk eggs together with cheeses and remaining ingredients. Pour egg mixture
into skillet of spinach and mushroom mixture, stirring to combine.
Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8
wedges.
Nutrition Facts
Calculated for 1 serving (155g)Recipe makes 8 servings
Calories 277 Calories from Fat 196 (70%)
Amount Per Serving %DV Total Fat 21.9g 33%
Saturated Fat 10.5g 52% Polyunsat. Fat 1.5g
Monounsat. Fat 8.2g Trans Fat 0.0g
Cholesterol 255mg 85% Sodium 473mg 19%
Potassium 321mg 9% Total Carbohydrate 4.2g 1%
Dietary Fiber 0.9g 3% Sugars 1.7g Protein 16.7g 33%
Vitamin A 2320mcg 46% Vitamin B6 0.2mg 9%
Vitamin B12 1.0mcg 16% Vitamin C 6mg 10%
Vitamin E 1mcg 5% Calcium 303mg 30% Magnesium 34mg 8% Iron 1mg 10%
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Rum-Flavored Fruit Sauce
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Recipe Ingredients:
1/4 cup Boiling water
1/4 cup Raisins
4 Ripe bananas, peeled
1 Orange, peeled
Juice of 1 lemon (2 tb)
3/4 tsp Rum extract (optional)
Recipe Instructions:
Pour the boiling water over the raisins and let stand until the raisins are
plump. Then combine all the ingredients in a blender and puree until smooth.
Delicious on pancakes, waffles, and French toast. Makes about 2 cups.
1/8 recipe about 1/4 cup - 74 calories, 1 fruit exchange 19 grams
carbohydrate, 1 gram protein, 0 fat 1 mg sodium, 289 mg potassium, 0
cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Servings: 8
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Do you have a lot of tubes of stuff laying around in
disorder? Cut off a strip of duct tape several inches long and
fold over the bottom of the tube, leaving a flap at the end. Punch a
hole in this flap using a hole punch , hang neatly on a nail! or hook.
they will be neatly stored and easy to find. |
NOTES:
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if you are bitten by mosquitoes or other pesky
critters drop 3 Alka-Seltzer in 1/2 glass of water Dip a cotton knell in
glass an swab on bite. NOTE: do not use if allergic to aspirin as that
is main ingredient of Alka-Seltzer. |
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WHOLE-WHEAT OAT AND BRAN BREAD
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Recipe By :Revised by Carol original by Barbo and Redroset1}
Serving Size : 22 Preparation Time :1:45
Categories : 0-5G Low Carb Bakery Bread Machine
Amount Measure Ingredient -- Preparation Method
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1/4 cup warm water
1 tsp sugar
1 tbsp yeast
1/3 cup cream -- warmed
1 lg egg -- room temperature
3 tbsp melted butter
1 cup gluten, wheat -- flour
1/2 cup oat bran -- flour
1/2 cup Whole Wheat Flour -- *see note
1/4 cup bran
1/2 tsp salt
-Pour the 1/4 cup warm water into a cup; stir in sugar to dissolve; add
yeast and stir. Set aside for 10 minutes to proof.
-Meanwhile, mix all the dry ingredients together; set aside.
-When yeast has proofed pour it into a mixer bowl; add the warmed cream, egg
and melted butter. Stir well to combine. -Turn mixer on using the dough hook
and add the flour, reserving some for the final kneading.
-*NOTE....if you don't have the mixer you can do this by
hand. Gradually add the flour to the yeast/cream/butter mixture,
beating well. Keep adding the flour till a ball forms, then proceed as step
below.
-Sprinkle remaining flour on a board and knead dough until smooth and
elastic. -Place dough ball into a greased bowl; cover and set in a warm
place to rise I turn on my oven light and set the bowl right by it} -Let
rise for 45 minutes or until doubled in size. -Punch down and form into a
loaf{8 1/2" x4 1/2" loaf pan} or 20 rolls.
-Cover and let rise until doubled. -Bake in a preheated 375* oven for 20-30
mins or until a golden brown
and you hear a hollow sound when you tap on the bottom of the loaf.
-Remove from pan and cool on a wire rack.
-Partially freeze to slice into thin slices...makes slicing easier.
-20 slices @ 5.9 carbs minus 1.1 gr. fiber= 4.8 carbs and 5.7 gr. protein
each -22 slices @ 5.4 carbs minus 1 gr. fiber= 4.4 carbs and 5.2 gr. protein
each -24 slices @ 4.9 carbs minus 0.9 gr. fiber= 4 carbs and 4.8 gr. protein
each
-*Using regular whole wheat flour changes the final carb count by about 0.1
carbs}
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Per Serving (excluding unknown items): 87 Calories; 4g Fat (35.7%
calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber;
16mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain Starch); 1
1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
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PARMESAN TRIANGLES
Yield: 10 servings (5 pieces per serving)
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- 25 wonton wrappers, cut in half to form triangles
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick
spray coating. Set aside.
In a small bowl, stir together the oil, water, garlic, and Italian
seasoning.
Set the wonton wrappers on the baking sheet in a single layer. With your
fingers, spread the oil mixture over the wonton triangles. (If the mixture
begins to separate, stir again.) Sprinkle with the cheese.
Bake for 3 to 4 minutes until the triangles have crisped. Cool in pan on a
wire rack, or serve warm. Triangles will keep for up to a week in an
airtight container.
Nutritional Information Per Serving (5 pieces):
Calories: 61, Fat: 2 g, Cholesterol: 4 mg, Sodium: 111 g,
Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch, 1/2 Monounsaturated Fat
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Need a pastry bag but you don't
have one, can't find a friend with one? Form some heavy duty
aluminum foil int0o a tube and fill with frosting. When you are
done just trash it, no clean up worries! |
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Foil-Pack Fish Florentine for Two
Prep: 15 min
Ready In: 30 min
Serves: 2
Ingredients
1 cup instant white rice, uncooked
1 cup warm water
1 halibut fillet (1/2 lb./250 g), cut crosswise in half
2 cups baby spinach leaves, coarsely chopped
2 Tbsp. KRAFT SIGNATURE CALORIE-WISE Sun-dried Tomato and Oregano
Dressing
1 Tbsp. KRAFT 100% Light Grated Parmesan Cheese
Directions
1 PREHEAT oven to 375ºF. Spoon 1/2 cup rice onto center of each of two
18-inch-long sheets of heavy-duty foil. (Or use double-layer sheets of
regular foil.) Fold up all sides of foil slightly to form rim. Pour 1/2 cup
water over each mound of rice; top each with 1 fish piece.
2 ARRANGE spinach around fish. Drizzle dressing evenly over fish and
spinach. Bring up foil sides. Double fold top and ends to seal each packet,
leaving room for heat circulation inside. Place foil packets in single layer
in shallow baking pan.
3 BAKE 15 min. Place one packet on each of two dinner plates. Cut slits in
foil with sharp knife to release steam before opening each packet. Sprinkle
evenly with cheese.
Substitute
Prepare as directed, using any flaky white fish.
Nutritional Info
Serving Size = 1 packet (640 g)
Calories 360, Total fat 6g, Saturated fat 1g, Cholesterol 40mg, Sodium
330mg, Carbohydrate 42g, Dietary fiber 2g, Sugars 1g, Protein 30g, Vitamin
A, 35 %DV, Vitamin C 6 %DV, Calcium 15 %DV, Iron 20 %DV |
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Hungry Girl's Too-EZ
Tinfoil-Baked Fish Taco
PER SERVING (entire taco): 232 calories, 3g fat, 279mg sodium, 25g
carbs, 4g fiber, 5g sugars, 27g protein -- POINTS(r) value 4*
A tinfoil-baked fish taco?! You won't BELIEVE how simple (and delicious!)
this is...
Ingredients:
4 oz. raw tilapia (fresh or thawed from frozen)
1 large corn tortilla (like Mission Super Size)
1/3 cup thinly sliced onion
1/3 cup thinly sliced bell pepper (any color)
1/4 cup canned black beans
1 tsp. lime juice
1/2 tsp. taco seasoning mix
Directions:
Preheat oven to 400 degrees.
Place fish and sliced veggies in a bowl, and spray wit h a light mist of
nonstick spray. Sprinkle with taco seasoning and lime juice, and then toss
to combine. Set out a large piece of tinfoil, and transfer seasoned fish 'n
veggies to the center of the foil. Wrap foil up around food to completely
enclose it.
Set foil packet on a baking pan, and place it in the oven. Cook for
approximately 10 minutes (until fish is cooked through and flakes apart
easily with a fork). Drain excess liquid from the packet, and allow to cool
for a few minutes.
Toast or warm tortilla slightly, and then place beans in the center. Add
fish and veggies to the tortilla. Fold tortilla sides up, and then chew
away!
MAKES 1 SERVING |
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BAMBERGER KRAUTBRATEN (BRAMBERGER MEAT & CABBAGE CASSEROLE)
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : 5-10G Low Carb Meat Beef Stews Casseroles Meat Beef-Veal Ground
Amount Measure Ingredient -- Preparation Method
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1 lb cabbage -- 500g sm
1 tbsp vegetable oil
2 onions -- chopped
1/2 lb pork -- 250g cubed
1 lb ground beef -- 500g lean
1 tsp caraway seed
1/2 tsp salt
1/2 tsp pepper
1/2 cup white wine -- dry
1 tsp vegetable oil
3 bacon -- thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot
of boiling water and simmer gently for 10 minutes. Remove and drain. gently
pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat
1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly
browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt,
and pepper. Pour in the white wine. Cover and simmer the mixture for 10
minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil;
line the dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and arrange on
top. Place in preheated 350°F-180°C. oven; bake for approximately 45
minutes.
Start to Finish Time:
"1:20"
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Per Serving (excluding unknown items): 620 Calories; 47g Fat (70.2% calories
from fat); 33g Protein; 12g Carbohydrate; 4g Dietary Fiber; 140mg
Cholesterol; 474mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2
Vegetable; 7 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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ASPARAGUS WITH PECAN SAUCE
Recipe By :Craig Gardiner
Serving Size : 6 Preparation Time :0:20
Categories : Low Carb Vegetables
1 1/2 lb fresh asparagus -- 750gr trimmed
1/4 cup chopped pecans
6 tbsp butter
1 tsp white wine vinegar -- tarragon
Cook the asparagus until just tender. To do this, use a large skillet with
one inch 25mm of simmering water. Add the asparagus spears, cook about 4
minutes, and drain. Or use the microwave: place rinsed asparagus in a glass
baking pan, cover with plastic wrap, cook on high for about 4 minutes,
drain.
In a small saucepan, melt butter and cook pecans, stirring, until they start
to darken in color. Pour in white wine vinegar and mixture will froth
quickly. Spoon mixture over asparagus and serve immediately.
NOTES : Even people who are not crazy about asparagus will gobble it up when
prepared this easy way. A fabulous recipe by Craig Gardiner. |
BEEF STEW
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Recipe By :fourpine@99main.com
Serving Size : 6 Preparation Time :8:20
Categories : Low Carb Meat Beef Stews Casseroles
2 lb beef stew meat -- 1kg
3 tbsp olive oil
1 stalk celery -- diced
1 tbsp diced parsley
1 cl minced garlic
1 bay leaf
4 cups beef stock
3 scallions diced
Brown meat in hot olive oil. Put meat in a slow cooker. Pour stock into pan
and boil with the garlic, celery and scallions for 2 mins.
Pour stock and veggies into the slow cooker.
Add herbs, cover and cook on low heat [do not boil] for 4-8 hours depending
on your cooker.
REMOVE BAY LEAF before serving.
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Per Serving (excluding unknown items): 335 Calories; 20g Fat (56.7% calories
from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 83mg
Cholesterol; 1512mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 1 1/2
Fat.
Nutr. Assoc. : 0 0 0 1036 0 0 0 1337
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