CHERRY ANGEL DESSERT

1 sugar-free angel food cake (we used the whole cake minus 1 piece my grandson ate!)

1 can no-sugar-added (Splenda sweetened) Cherry Pie Filling
1 carton sugar-free whipped topping (we didn't quite use the whole carton)
1/3 cup chopped almonds, divided

Break the cake up into bite-size pieces in a large mixing bowl.  Add the pie filling and 2 tablespoons of the almonds; using a spatula, mix together well.  Place mixture in a container with a lid.  Spread the whipped topping over the cherry mixture and sprinkle with the remaining almonds.  Cover and refrigerate for at least an hour before serving.

This is something I put together in 2012. I also enjoy this with no sugar added blueberry pie filling.

FRENCH ONION SOUP

2 tbsp canola oil

1 1/4 lbs (5 cups) sliced onions
1 tsp dried thyme
2 bay leaves
1/8 tsp salt
4 1/2 cups low-sodium vegetable broth
2 cups water
2 slices whole-wheat bread, toasted & cut in half diagonally
4 tsp ground flaxseed
6 slices reduced-fat Swiss cheese, halved

Preheat broiler.

Heat the canola oil in large saucepan over medium-high heat for about a minute.  Add the sliced onions, thyme, bay leaves, and salt; stir to combine.  Cover and cook, stirring frequently, for around 15 minutes until the onions are evenly browned and softened.  Reduce the heat to keep onions from browning too fast.

Add 1/2 cup of the vegetable broth to the onions and turn heat to high.  Cook briskly simmering about 3 minutes.  Add the remaining broth and the water.  Bring to an almost boil, reduce heat and simmer 5 minutes.  Remove and discard bay leaves.

Place a half slice of toast in the bottom of four shallow heatproof bowls and sprinkle each with a teaspoon of the flaxseed.  Divide the soup evenly between the four bowls.  Top each bowl of soup with 3 of the cheese half slices.

Broil 6-inches from the heat for 1 minute or until the cheese is bubbly and light golden brown being careful not to let the cheese burn.  Season with salt and pepper, if desired.

file photo for reference

Yield: 4 servings
Per serving: 315 calories, 28 g carb, 13 g protein, 15 g (5 g sat) fat, 20 mg chol, 350 mg sodium (without adding salt to the bowl), 5 g fiber, 330 mg calc, 650 mg omega-3s.

HONEY BUN CAKE

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

1/2 cup olive or canola oil

1/4 cup unsweetened applesauce
4 large eggs
1 carton (8-oz) fat-free sour cream
1/2 cup Slenda Brown Sugar Blend
1 tbsp ground cinnamon
2 cups "fake" powdered sugar*
4 tbsp low-fat milk
1 tbsp vanilla extract

Preheat oven to 325 degrees.
Lightly spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

In a mixing bowl beat the cake mix, oil, applesauce, eggs, and sour cream by hand for 50 strokes. Pour half the batter into the baking pan.

In a small bowl, combine the Splenda and cinnamon; spread over the batter in the pan. Pour remaining half of the batter over the sugar/cinnamon layer. Using a knife, make swirls in the cake.

Bake at 325 degrees for approximately 40 minutes until a wooden toothpick inserted in the center comes out clean.

In a bowl combine the "fake" powdered sugar, milk, and vanilla extract. Spread over the warm cake.

*Recipe available on this blog site. There are also 'fake' powdered sugars on the market now. This is a repeat of a 2016 post.  Swerve is a good one that comes to mind.

file photo

BOLD AND SPICY MEATLOAF

1 lb lean ground beef

1 large egg, beaten
1/2 cup Italian-style breadcrumbs
1/2 cup chopped green bell pepper
1/4 cup chopped onion
6 tbsp Bold and Spicy Steak Sauce, divided

Preheat oven to 350 degrees.

In a mixing bowl, combine all ingredients except 2 tablespoons of the steak sauce. Mix well and press into an 8-inch loaf pan. Drizzle reserved steak sauce over the meatloaf. 9I suggest omitting the drizzle, if you blood sugar is hard to control.

Bake at 350 degrees for 40 to 45 minutes or until cooked thoroughly. Remove from oven and allow to stand 10 minutes before cutting to serve.

Yield: Serves 6

file photo

CHEESY CHICKEN LASAGNA

Serve with a green salad that has beans, real bacon bits, and chopped boiled eggs as toppings and a sugar-free salad dressing for a healthy meal.

2 (12 oz) cans fat-free evaporated milk 
1 (1 oz) pkg. dry Ranch dressing mix
3 cups cubed, cooked, chicken
1/8 tsp pepper
1 (12-oz) whole-wheat or low carb lasagna noodles, cooked (important not to use reg pasta)
1 1/2 to 2 cups cheddar cheese, grated
1 1/2 to 2 cups mozzarella cheese, grated

Preheat oven to 350 degrees.
Spray a 9×13-inch baking pan or dish with nonstick cooking spray; set aside. 

Cook the chicken and noodles first at the same time. Once noodles are done, rinse in cold water and set aside (it keeps them from sticking together). 

Combine evaporated milk and Ranch dressing in a 3-quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes, stirring frequently. 

Layer half of lasagna noodles, poultry sauce, and cheese in prepared 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Popular recipe repeated from 2013.

PANKO OVEN FRIED CHICKEN BREASTS

4 (about 2 lb total) bone-in chicken breasts, skinned

1 cup low-fat buttermilk
1/3 cup flour (1/4 cup whole-wheat finished out to 1/3 cup with all-purpose)
1 tsp poultry seasoning
3/4 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp paprika
2 large eggs, beaten
1/2 cup Panko (Japanese) breadcrumbs
1/4 cup cornmeal
nonstick cooking spray

Place the chicken breasts in a gallon-size ziptop plastic bag; add the buttermilk.  Seal bag and rotate to coat chicken.  Refrigerate at least 2 hours but up to 12 hours.  Turn several times during this time.

Preheat oven to 400 degrees.  Line a baking sheet that has sides with foil, very lightly spray with nonstick cooking spray; set aside.

Remove the chicken pieces from the plastic bag, drain and discard buttermilk. 

Place the flour, poultry seasoning, pepper, salt, and paprika in another large plastic ziptop bag.

Place the eggs in a pie plate or shallow bowl.

Combine the bread crumbs with the cornmeal in anothe pie plate or shallow bowl.

Place chicken, 2 breasts at a time, into the bag of the flour mixture and shake to coat chicken.  Remove from bag and coat with the egg.  Roll chicken in the crumb/cornmeal mixture until coated.  Place chicken on the prepared baking sheet and give a very light spray with the cooking spray.

Bake chicken at 400 degrees for 35 to 40 minutes until the chicken is cooked through to 170 degrees or the juices run clear.

Yield: 4 servings
Per serving: 340 cal, 5 g (2 sat) fat, 34 g protein, 26 g carbs

QUICK TURKEY SOUP

1 tbsp unsalted butter

1 1/2 cups diced yellow onions

3/4 cup diced carrots

3/4 cup diced celery 

salt, lightly, to taste

pepper to taste

1 tbsp minced garlic

2 tsp fresh thyme leaves

8 cups low-sodium chicken broth or turkey stock

1/2 cup uncooked pearl couscous

3 cups chopped, cooked turkey 

Grated Parmesan cheese, for serving

Lemon wedges, for serving

In a large heavy-bottomed stock pot or Dutch oven set over medium heat, add butter, onions, carrots and celery with a pinch of salt. Cook, stirring frequently, until vegetables are softened, about 5 minutes. Add the garlic and thyme, cook another 2 minutes.

Add the broth and bring mixture to a boil. Stir in couscous, then reduce soup to a simmer. Cover and simmer until couscous is tender, about 10 minutes. Stir in turkey then season with salt and pepper to taste, if needed. Serve with grated Parmesan and a squeeze of fresh lemon juice. 

Yield: 6 servings

recipe and photo woman's world 2025

EASY PUMPKIN CHOCOLATE CHIP MUFFINS

1 box yellow sugar-free cake mix

1 can (15-oz) pumpkin

1 tsp ground cinnamon or pumpkin pie spice
1/2 cup sugar free chocolate chips

Preheat oven to 350 degrees.
Spray 18-24 muffin cups with olive oil cooking spray; set aside.

Combine the dry cake mix, pumpkin and spice until well blended.  Stir in the chocolate chips.

Fill each muffin cup almost full and bake in 350-degree oven approximately 25 minutes or until done.

This is a picture of these muffins I took years ago when I used nuts instead of chocolate chips.

TEXAS ARMADILLO EGGS

2 to 3 cans of crabmeat

2 cans jalapeno peppers (about 17 peppers)

unsalted butter for sauteing 

1/3 cup finely chopped onion

1/3 cup chopped mushrooms

1 tbsp jarred garlic

salt to taste, optional

pepper to taste, optional

3 eggs, beaten

cracker meal for rolling

Sauté onion, mushrooms, garlic and spices, if using, in butter. Add crabmeat and mix together.

Slice jalapenos lengthwise and remove seeds (be sure to remove seeds). Slice peppers down one side only. Generously stuff jalapenos with crab meat mixture. Dip in a mixture of 3 eggs and 1/4 cup milk. Roll in cracker meal. Dip again into the egg mixture and roll again in the cracker meal. Drop into a preheated deep fryer and cook until golden brown, 2 to 3 minutes. Remove and drain on paper towels.

file photo, not this exact recipe

TUSCAN TURKEY AND WHITE BEAN SKILLET

1 tsp dried rosemary, divided

1/2 tsp garlic salt
1/2 tsp black pepper, divided
1 lb turkey breast cutlets
2 tsp canola oil, divided
1 can (14 1/2-oz) fire-roasted diced tomatoes, undrained
1 can (16-oz) navy beans, drained
1/4 cup grated Parmesan cheese

Pound the turkey cutlets to 1/4-inch thickness.

Combine half the rosemary, garlic salt, and half the pepper in a small bowl mixing well.  Sprinkle the spice mixture over the cutlets.

Heat half the oil in a large nonstick skillet over medium heat until hot.  Add half the cutlets and cook 2 to 3 minutes per side or until no longer pink in the center.  Transfer to serving platter, tent with aluminum foil and keep warm.  Repeat with remaining oil and cutlets.

To the same skillet, add the tomatoes with juice, beans, and the other halves of the rosemary and pepper; bring to a boil over high heat.  Reduce the heat to simmer and cook for 5 minutes.  Spoon tomato mixture over and around the turkey cutlets on the serving platter.  Sprinkle the cheese overall.
Garish with a sprig of fresh rosemary, if desired.

Yield: 6 servings

 Recipe and photo from an old diabetic magazine