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

COOKIES AND CREAM DESSERT

1 bag sugar-free Oreos, crushed

1 brick (8oz) low-fat cream cheese, softened

1/4 cup butter

1 cup "fake" powdered sugar*

3 cups low-fat milk

2 small boxes sugar-free instant vanilla pudding

1/2 tsp vanilla

12 oz sugar-free Cool Whip, thawed

In a mixing bowl, cream together cream cheese, butter, powered sugar and vanilla. In separate bowl combine milk and pudding mix; chill until set. Fold in Cool Whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!

from diabeticenjoyingfood.blogspot.ca

DIABETIC PEACH BARS

I love peaches so when I saw a Peach Bars Recipe on Pinterest I knew I had to make myself a diabetic version. It is delicious and my family was surprised that it had no added sugar. If you like peaches, give this a try.

1 box (2-layer size) yellow sugar-free cake mix

1/3 cup butter, softened

2 large eggs, divided

1 can (29-oz) peaches in light syrup, drained*

1 (8-oz) fat-free cream cheese

1/3 cup Splenda granulated

1 tsp vanilla extract

Preheat oven to 350 degrees.

In a mixing bowl, combine the cake mix, butter, and 1 of the eggs by mixing with a fork until crumbly. Remove 1 1/2 cups of the crumbs and set aside. Press the remaining crumb mixture onto the bottom of a 9 x 13-inch baking dish or pan. Bake at 350 degrees for 10 minutes.

While crust bakes, drain peaches into a colander, rinse with cold water, and drain well. *(May use fresh peaches, peeled and cut-up; no rinsing necessary!) Cut peaches into bite-size pieces and place over the baked crust.

Combine the cream cheese, Splenda, and vanilla extract in mixer bowl; beat until creamy. Spread over the peaches; sprinkle remaining crumb mixture over the top.

Bake 30-35 until lightly browned. Allow to cool 10-15 minutes before serving.

This is delicious served warm with a dollop of sugar-free whipped topping or ice cream.

from diabeticenjoyingfood.blogspot.ca

SLOW COOKER TURKEY BREAST

6 lb turkey breast, skin removed

2 tsp canola or olive oil

salt to suit your taste and diet restrictions

freshly ground black pepper to suit your taste

1/4 tsp poultry seasoning

1 medium yellow onion, quartered

4 garlic cloves, peeled

1/2 cup water

Rinse the turkey breast and pat dry with paper towels.

Rub the oil over the turkey and sprinkle turkey with the salt, pepper, and poultry seasoning.

Place turkey, meaty side up, in slow cooker.

Place the onion quarters and the garlic cloves around the sides of the turkey.

Place lid on cooker and cook on low 9 to 10 hours (meat thermometer in the thickest part of the breast should read 170 degrees).

Remove turkey breast from the slow cooker to a cutting board; allow to rest for 10 minutes before slicing to serve.

from diabeticenjoyingfood.blogspot.ca

CHEESY VEGETABLE BRUNCH BAKE

1/2 lb fresh sliced mushrooms

1 medium-size red bell pepper, chopped

1 medium-size green bell pepper, chopped

1 small onion, chopped

8 slices whole-grain bread, torn into bite-size pieces

12 large eggs

1/3 cup fat-free sour cream

12-oz Velveeta-style cheese, sliced thin

Preheat oven to 350 degrees.

Spray a medium skillet with nonstick cooking spray and heat over medium heat. Add the mushrooms, bell peppers, and onion; cook, stirring, about 10 minutes or until the peppers are crisp tender.

Spray a 9 x 13-inch baking dish or pan with nonstick cooking spray; spread the bread pieces over the bottom and top with the vegetables.

Whisk the eggs and sour cream together and pour over the vegetables; top with the cheese.

Bake at 350 degrees for about 40 minutes or until heated through and center is set.

Yield: 12 servings

This is a recipe I got from Kraft Foods.

from diabeticenjoyingfood.blogspot.ca

Stuffed Cabbage Rolls

Nana May 5, 2014 at 3:10 PM

Cabbage rolls have never left popularity in my area. They are standard fare at potlucks and wedding buffets. Homestyle restaurants often serve them as a plate special with mashed potatoes and tomato gravy. An easier way to soften the cabbage for rolling is to briefly freeze the leaves-no more handling hot cabbage and they go limp the same as boiling them.

ReplyDelete

from http://allrecipes.com

Southwestern-Style Chicken Stew

2 tsp olive oil

6 (approx. 2 lbs) bone-in, skinless chicken thighs

1 medium onion, chopped

2 jalapeno peppers, seeded and minced

2 garlic cloves, crushed

3/4 tsp ground cumin

1/2 tsp dried oregano

1 lb medium-size red potatoes, quartered

1 can cannellini beans, rinsed and drained

1 can whole-kernel corn, drained

1 can chicken broth

1 tsp salt

1/4 cup crushed baked tortilla chips

1/2 cup loosely packed fresh cilantro, chopped

In a deep skillet, heat the oil over medium-high heat. Add the chicken and cook 6 to 8 minutes until browned on both sides. Transfer to a plate.

Add the onion, jalapenos, garlic, oregano, and cumin to skillet and cook over medium heat, uncovered, until the onion is golden in color. This will take about 5 minutes; stir occasionally during this time.

Return chicken to the skillet and add the potatoes, beans, corn, chicken broth, and salt; heat to boiling. Reduce the heat to medium-low and simmer, covered for 15-20 until the potatoes are fork tender and the chicken is cooked through. Stir occasionally during this time.

Stir in the tortilla chips and cook, uncovered, 2 to 3 minutes until the stew is slightly thickened.

Add the cilantro just before serving.

Yield: 6 servings

Per serving: Approximately 365 calories, 44 g carbs, 31 g protein, 7 g fiber

from diabeticenjoyingfood.blogspot.ca

MOROCCAN SWEET POTATO MEDLEY

Note: I would suggest eating a small portion of a lean protein item with this dish.

2 tsp olive oil

1 medium-size onion, sliced

2 cloves garlic, crushed

1 1/2 tsp coriander

1 1/2 tsp ground cumin

1 tsp salt

1/4 tsp cayenne pepper

2 medium sweet potatoes, peeled and cut into bite-size pieces

1 can (14.5-oz) stewed tomatoes

1 cup bulgur

2 1/4 cups water

1 can garbanzo beans, rinsed and drained

1/4 cup dark seedless raisins, optional

1 cup loosely packed fresh cilantro, chopped

In a large nonstick skillet, heat olive oil over medium heat. Add the onion and cook, uncovered, until tender and golden, stirring occasionally. Add the garlic, coriander, cumin, salt, and cayenne; cook for another minute, stirring.

Add the sweet potatoes, tomatoes, bulgur and water; heat to boiling over medium-high heat. Reduce the heat to medium-low, cover skillet and simmer until the potatoes are fork-tender - about 20 minutes.

Stir in the garbazo beans, raisins, if using, and cilantro. Heat through.

Serves 6.

from diabeticenjoyingfood.blogspot.ca

APPLE-CREAM CHEESE MUFFINS

2/3 cup packed Splenda brown sugar blend

1 1/2 cups white whole-wheat flour

1/4 cup garbanzo bean flour (or brown rice flour)

1 tsp baking powder

3/4 tsp ground cinnamon

1/2 tsp salt

2 eggs, well beaten

2/3 cup canola or coconut oil

1/4 cup unsweetened applesauce

1 tsp vanilla extract

1 cup peeled, shredded apple

1/3 cup fat-free cream cheese, softened

Streusel Topping

2 tbsp packed Splenda brown sugar blend

2 tbsp white whole-wheat flour

1 tbsp butter, softened

Preheat oven to 350 degrees.

Line 15 muffin cups with paper baking cups or spray with nonstick cooking spray: set aside.

Reserve 1 tablespoon of the Splenda in the batter recipe for filling.

In large mixer bowl, mix the remaining Splenda brown sugar blend, both flours, baking powder, cinnamon and salt on low speed until mixed.

Reserve 1 tablespoon of the beaten eggs for filling.

Add the remaining eggs, oil, applesauce, and vanilla to the flour mixture; beat on medium speed until mixed. Stir the apple into the batter with a spoon or spatula.

In a small bowl, mix the cream cheese with the reserved Splenda and reserved egg.

Fill the muffin cups slightly less than half full of the batter. Top each with 1 teaspoonful of the cream cheese mixture. Top each with a spoonful of the remaining batter to fill cups 2/3 full.

In a small bowl, mix the streusel ingredients together and sprinkle over the tops of the muffins.

Bake at 350 degrees for 22 to 26 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove from pan and cool slightly on wire rack but best served warm.

from diabeticenjoyingfood.blogspot.ca