YUMMY STUFFED MUSHROOMS

These stuffed mushrooms are an acceptable appetizer for diabetics.

3 slices bacon, fried, drained well on paper towels, crumbled
1/2 brick (8-oz size) low-fat cream cheese
4 tbsp grated Parmesan cheese, divided
3 drops Worcestershire sauce
2 twists freshly ground black pepper
1 lb mushrooms, stems removed

Preheat oven to 350 degrees.
Very lightly spray the bottom of an 8-inch square baking dish or pan; set aside.

In a mixing bowl combine the bacon, cream cheese, 2 tablespoons of the grated Parmesan cheese, Worcestershire sauce, and pepper until blended.

Stuff the filling into the mushrooms and place in the prepared baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.

Bake at 350 degrees for 25 to 30 minutes until the filling is a golden brown.

IT'S IN THE EYES OF THE BEHOLDER

A big problem for many diabetics is portion control.  Here is a good tip for those who tend to overeat. The eyes are the window to the brain. You can trick your mind into thinking you are eating more simply by using a smaller size plate. Forget the huge dinner plates and go for the smaller ones. Also, cut your food into smaller pieces and spread the food out on the plate. Suddenly your mind will believe you have more food than you actually do. Put these tips into practice daily and you will be surprised how quickly you become adjusted to eating less.

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TUSCAN ONE POT MEAL

 

1 tablespoon olive oil

1 pound turkey sausage,*casing removed
1 small onion, chopped
2 garlic cloves, chopped
3 (15-1/2-ounce) cans great northern beans, undrained
1 (14-1/2-ounce) can diced tomatoes, undrained
2 cups chicken broth
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cups fresh spinach, washed and patted dry

In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic, and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.
 
Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. Stir in spinach, and serve.

*Always read labels and be sure you are getting lean turkey sausage. Do not buy ground turkey or sausage products that include skin.
This dish I got from Mr Food years ago is full of good for you ingredients.

BUTTERSCOTCH PUMPKIN MOUSSE

This diabetic-friendly recipe is from TOH.

1 1/2 cups cold fat-free milk
1 pkg (1-oz) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1 cup fat-free (and sugar-free or low sugar) frozen whipped topping, thawed, divided

In a large bowl, whip the milk and pudding mix together for 2 minutes. Let stand 2 minutes or until soft set.

In a separate bowl, combine the pumpkin and spices; gently fold into the pudding. Fold in 1/2 cup of the whipped topping.

Divide equally into 4 small serving dishes and refrigerate until serving time.

Garnish each with a dollop of the remaining whipped topping, if desired. Sprinkle with some additional cinnamon. (Cinnamon is a blood sugar stabilizer.)

Note: Adding a fresh mint leaf to the whipped topping adds a nice touch but is completely optional.

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BROILED TILAPIA PARMESAN

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 tablespoons olive oil mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

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COCONUT POUND CAKE

Remember, this is a dessert and should be treated as such. This is a good recipe to make and share with others.

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

1 pkg (4-serving size) coconut (or French vanilla) flavored instant pudding mix, sugar-free
4 eggs
1 cup water
1/4 cup coconut oil*
3/4 - 1 cup unsweetened coconut

Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch tube pan or a bundt pan; set aside.

Combine all the ingredients, except coconut, in a large mixer bowl and mix on low until blended and all dry ingredients are wet. Beat at medium speed 4 minutes. Stir in the coconut.

Pour batter evenly into the prepared pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly touched with tips of fingers.

Remove from oven and cool in pan on a wire rack approximately 15 minutes. Remove from pan and finish cooling on wire rack. Do not force from pan. If cake doesn't seem ready to come out easily after loosening sides, give it a few more minutes.

*Canola or olive oil may be substituted. However, coconut oil is especially healthy.

NON-STARCHY VEGETABLES

Do you ever wonder what vegetables are non-starchy? Here is a partial list:

• Artichoke
• Asparagus
• Brussels sprouts
• Bamboo shoots
• Cabbage
• Green, Wax, and Italian Beans
• Beets
• Broccoli
• Carrots
• Cauliflower
• Celery
• Cucumber
• Eggplant
• Greens such as collard, kale, mustard, turnip, spinach
• Radishes
• Mushrooms
• Onions
• Okra
• Peppers
• Squash
• Tomatoes
• Turnips
• Water Chestnuts

There are sure to be some non-starchy vegetables you do or can learn to love.

MOCK APPLE CRISP - KETO FRIENDLY

 The basics of this recipe are from something I saw on Low Carb Yum.

• 6 cups zucchini peeled and sliced
• 3 tablespoons lemon juice
• 2/3 cup Splenda or 4 Tbsp 2 tsp Truvia
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon apple extract, optional

TOPPING:

1/2 cup pecans chopped

1/2 cup almond flour

1/4 cup oat fiber or coconut flour

1/4 cup Splenda or erythritol

1 teaspoon cinnamon

1/4 cup butter

In medium bowl, combine zucchini, lemon juice, sweetener, cinnamon and nutmeg until well blended. For a stronger apple taste, stir in apple extract too. Pour mixture into a greased 9 x 9-in. baking dish.

For topping, combine pecans, almond flour, oat fiber, sweetener and cinnamon in a bowl then cut in butter until crumbly. Sprinkle over the zucchini mixture.

Bake at 350 F for 45-50 minutes or until zucchini is tender.

from low carb yum

LEMON RUMP ROAST

1 (2 to 3 lb) rump roast

1/2 tsp lemon pepper
1 cup lemon juice

Trim all visible fat from the roast and place roast in a baking dish. Prick top with fork. Pour the lemon juice over the meat and rub the juice into the meat. Cover and refrigerate at least 6 hours or overnight. Turn 2 to 3 times during marinating.

Preheat oven to 325 degrees.

Drain the juice off the meat then sprinkle the lemon pepper over the meat. Place in a baking dish and roast at 325 degrees for 2 to 3 hours.

Yield: 4 to 6 servings.

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FRESH FRUIT DIP

Do not sit down and eat the whole dish of this dip. A little on a few pieces of fruit is fine for most diabetics. This is a way for you to enjoy a snack/appetizer with others. Remember, cinnamon is a blood sugar stabilizer.

Assorted fresh fruits of your choice, cut into bite-size chunks, pieces, etc
1 cup low-fat sour cream or plain yogurt
2 teaspoons Splenda Brown Sugar Blend

1/4 to 1/2 tsp ground cinnamon

Mix all ingredients together to blend well.

Refrigerate 30 minutes to chill and flavors to blend. Serve with the fresh fruits.

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