CABBAGE AND BEEF COMBO

2 tbsp olive or coconut oil

1 lb lean ground beef

1 onion, chopped

1 large head of cabbage, chopped

1 cup beef broth

salt and pepper to taste

In a 4-quart saucepan, brown the ground beef in the oil. Add the onion and cook until tender.

Add the cabbage to the pan and cook on medium heat until cabbage is almost crisp tender.

Add the broth, salt and pepper and cook until the cabbage is tender to your liking.

from diabeticenjoyingfood.blogspot.ca

CORN FLAKE MACAROONS

4 large egg whites

1/8 tsp salt

1 cup Splenda granulated

1 cup chopped pecans or other nuts

1 cup unsweetened shredded coconut

1/2 tsp vanilla extract

3 cups corn flakes cereal

Preheat oven to 250 degrees.

Light grease cookie sheets; set aside.

Beat egg whites with the salt until stiff; gradually add the Splenda, beating well.

Stir in the nuts, coconut, vanilla, and cereal.

Drop by spoonfuls onto the prepared baking sheets and bake at 250 degrees for 15 to 20 minutes until lightly browned.

Yield: 2 1/2 dozen.

from diabeticenjoyingfood.blogspot.ca

CHICKEN POTATO SALAD

1/2 lb small red potatoes, halved

salt to taste

2 tbsp chopped fresh chives or green onion tops

2 tbsp chopped fresh tarragon

2 tbsp white wine vinegar

1/4 cup low-fat plain Greek yogurt

1/2 tsp salt

Freshly ground black pepper, to suit your taste

1/4 cup extra-virgin olive oil

4 romaine lettuce hearts, torn

2 cups shredded roasted chicken, skin removed

1 cucumber, halved vertically then sliced thin

4 radishes, quartered

1 yellow bell pepper, sliced thin

Place potatoes in a small pot; cover with water. Season with salt to suit your taste, cover, and bring to a boil. Reduce heat and boil gently until fork tender. Drain and allow to cool.

While potatoes cook, using a food processor or blender, pulse the chives or green onion tops, tarragon, vinegar, yogurt, and 1/2 tsp salt and pepper. Slowly drizzle the olive oil and pulse until a thick dressing.

In a large salad bowl, toss the romaine lettuce, potatoes, chicken, cucumber, radishes, and bell pepper with the dressing.

Serves 4

Per serving: (Approximately) 390 calories, 22 g (4 saturated) fat, 19 g carbs, 31 g protein

Note: This is my version of a recipe I got from the Food Network.

from diabeticenjoyingfood.blogspot.ca

7 UP PUNCH

2-qt sugar-free ice cream, flavor of your choice

3-qt diet 7 UP, chilled

Place ice cream in punch bowl. Pour the chilled 7 UP over the ice cream and stir until blended by some bits of ice cream remain.

from diabeticenjoyingfood.blogspot.ca

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SALMON WITH FRESH TOMATO

3 tbsp olive oil

4 salmon steaks (8-oz each, 1-inch thick)

1 cup coarsely chopped onion

2 garlic cloves, minced

1 tbsp snipped fresh basil

2 cups peeled, seeded, chopped tomatoes

1/4 cup water

1/4 tsp salt

1/4 tsp freshly ground black pepper

Heat the olive oil in a 10-inch skillet over medium heat. Add the salmon and fry to 2 to 4 minutes, until golden brown, turning once. Remove from skillet and set aside.

Add the onion to the skillet and cook 1 to 2 minutes, until crisp-tender. Add garlic and basil to skillet and cook for a minute. Stir in the water, salt and pepper.

Arrange the salmon steaks over the tomato mixture. Reduce heat to low, cover and simmer approximately 13 minutes until salmon is firm and opaque and begins to flake easily.

Per steak: 410 calories, 8 g carbs, 41 g protein

from diabeticenjoyingfood.blogspot.ca

CHOCOLATE ECLAIR CAKE

Note: This cake uses graham crackers. If you have a serious problem with your blood sugar readings, take this into consideration.

2 pkg (3-oz each) instand French vanilla pudding mix

3 cups fat-free milk

1 carton (9-oz) Sugar-Free frozen whipped topping, thawed

1 box Graham crackers

1 can ready-to-use sugar-free fudge frosting

Lightly butter a 9 x 13-inch baking dish or pan. Line bottom of pan with Graham crackers.

Mix the pudding mix with the milk by following directions on box; fold in the whipped topping. Alternate layers of pudding and crackers, ending with a cracker layer. Top with the frosting.

Refrigerate overnight before serving.

Serves 12

from diabeticenjoyingfood.blogspot.ca