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