TRADITIONAL EGGS BENEDICT WITH HOLLANDAISE SAUCE - DIABETIC STYLE

8 (1/2-oz) Canadian bacon slices
nonstick cooking spray
2 Whole grain English muffins, split and toasted
4 large eggs, poached
coarsely ground black pepper
paprika
4 large egg yolks
2 tbsp fresh lemon juice
1 cup butter, melted
1/4 tsp salt

Spray a skillet with the nonstick cooking spray and place over medium heat.  When the skillet is completely heated add the bacon and cook, turning once, until heated through.  Drain on paper toweling.

To assemble, place 2 slices of the bacon on each muffin half. Top bacon with poached eggs; drizzle evenly with Hollandaise sauce.  Sprinkle with the black pepper and paprika.  Serve immediately.

To make the Hollandaise sauce, whisk the egg yolks in the top of a double boiler; gradually whisk in the lemon juice.  Place over hot water (not boiling).  Add butter, 1/3 at a time, whisking until smooth.  Whisk in the salt and cook, whisking constantly, for 10 minutes or until thickened and a food thermometer reaches 160 degrees.

Yield: 4 servings.

Note: I would recommend using this as a special treat and not a routine breakfast.

CALIFORNIA TURKEY CHILI

1 1/4 cups chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
3 tbsp canola oil
1 can (28-oz) kidney beans, drained
1 can (28-oz) stewed tomatoes, do not drain
1 cup red wine OR water
3 cups cooked and cubed turkey
1 tbsp chili powder
1 tbsp chopped cilantro
1 tsp crushed red pepper
1/2 tsp salt
Shredded Mexican-blend cheese for garnish, optional
Additional chopped onion for garnish, optional
Fresh cilantro for garnish, optional

In a large, saucepan over medium-high heat, heat the oil; add the onion, bell pepper, and garlic.  Cook veggies until tender.  Add the beans, tomatoes with their liquid, wine OR water, turkey, chili powder, cilantro, crushed red pepper, and salt. Cover the saucepan and reduce heat to simmer.  Cook 25 minutes or until heated through.

Ladle into serving bowls and top with any or all of the garnishes listed above.

MY CAKE

Yes, I do enjoy cake from time to time.  And I have learned how to eat it without raising my blood sugar.  I simple eat cake with peanut butter.  Have learned to like it quite well, thank you. This is my afternoon snack today.

HOT CHICKEN SALAD

2 tbsp melted butter
2 cups Corn Flakes
2 tbsp chopped pimento
3/4 cup Real Mayonnaise
2 cups cooked chicken, diced
3/4 cup diced celery
1/2 tsp salt

Pour the butter over the Corn Flakes, set aside.  Blend remaining ingredients. Put in a 1 1/2 qt. casserole; top with Corn Flakes. Bake 15 minutes at 300 degrees.

Note: This is an old recipe from a childhood friend of my mother's. You probably already know that I won't allow chicken to enter my mouth. But my mother who was diabetic enjoyed this salad without raising her blood sugar so I am posting it here.

HERBED BEEF TENDERLOIN

1 (approx. 3 lb) beef tenderloin roast, center cut, well trimmed
2 tsp extra virgin olive or canola oil
2 garlic cloves, minced
1 1/2 tsp dried basil
1 tsp coarsely ground black pepper
1/2 tsp dried rosemary

Preheat oven to 425 degrees.

In a small bowl or cup, combine the oil, garlic, basil, pepper, and rosemary; press onto the roast.

Place the roast on a rack in a shallow roasting pan and insert an ovenproof meat thermometer with the tip in the thickest part of the meat, away from any fat.  Do not cover or add water to pan!

Roast at 425 for 35-40 minutes for medium rare, 45 to 50 minutes for medium, etc.

Remove from oven when thermometer reads 135 degrees for medium rare, 150 for medium, etc. Immediately tent with foil and let stand 15 minutes.  This allows the temperature to rise another 10 degrees.

Carve and season with a little salt, if desired.

Yield: 4 servings

BROCCOLI SLAW

Note: I got this side dish recipe from one of the diabetic groups I belong to. I like it even better when I omit the raisins (I don't like them) and substitute some coarsely chopped pecans.

• 12-ounce package broccoli slaw mix (about 5 cups)
• 1 medium apple, cut into matchstick-sized pieces
• 1/3 cup dark raisins
• 1/3 cup roasted salted sunflower seedsDressing:
• 1/2 cup plus 2 tablespoons nonfat or light mayonnaise
• 1 tablespoon sugar substitute 
• 1 tablespoon apple cider vinegar

Directions

1. Combine the broccoli, apple, raisins, and sunflower seeds in a large bowl, and toss to mix well.
2. Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the broccoli mixture and toss to mix well. Add a little more mayonnaise if the salad seems too dry.
3. Cover the salad and chill for at least 1 hour before serving.

SPICY SCRAMBLED EGGS

4 eggs or 1 cup refrigerated egg substitute
1 tbsp low-fat milk
1 tbsp Mrs. Dash Extra Spicy Blend (or a similar product of your choice)
1/2 medium-size red bell pepper, finely chopped
1 small onion, finely chopped
nonstick canola or olive oil spray

Spray a heavy nonstick skillet with the oil spray.

Break eggs into a medium bowl and whisk with the milk until fluffy; add the seasoning blend.

Saute the bell pepper and onion in the skillet over medium heat until softened.

Add the whisked eggs to the skillet and reduce heat to low.  Stir gently while cooking until the eggs are set; 3 to 4 minutes.

HOMEMADE BLACK BEAN BURGERS

5 whole-wheat hamburger buns
1 can (15-oz) black beans, rinsed & drained well
1/2 cup shredded Mexican blend cheese
2 large egg whites
2 green onions, sliced
1 tsp chili powder
1 tsp oregano
1/2 tsp garlic salt
1 tbsp canola or olive oil

Tear one of the hamburger buns into pieces and place in food processor.  Process until 1 cup of coarse crumbs; transfer to a medium mixing bowl.

In the processor bowl, place the black beans, cheese, egg whites, onions, chili powder, oregano, and garlic salt.  Process to a thick paste, scraping down sides of bowl once.  Add the mixture to the bread crumbs in the mixing bowl.

Heat the oil in a 12-inch nonstick skillet over medium heat.

Use a 1/2 cup measuring cup to spoon up mixture for patties.  Drop into skillet and press down to form patties approximately 4-inches in diameter.  Cook 4 minutes, turn and cook another 4 minutes or cook until browned on both sides.

Serve on the remaining 4 hamburger buns with a slice of tomato and a leaf of lettuce. Use a low-fat sauce if desired.

STRAWBERRY MOUSSE

1 pkg (4-serving size) strawberry sugar-free gelatin mix
1/2 cup boiling water
2 cups fresh sliced strawberries, divided
1/2 cup reduced-fat cream cheese
1/2 cup cold water
1/4 tsp almond extract (may substitute vanilla)
1 cup sugar-free frozen whipped topping, thawed
Additional sugar-free whipped topping for garnish, if desired.

Pour the gelatin mix into a small mixing bowl; add the boiling water and stir until the gelatin is completely dissolved.

Pour gelatin into blender contain and add 1 cup of the strawberries, the cream cheese, cold water, and almond extract; blend 1 minute or until completely smooth.

Pour the mixture into a bowl and thoroughly whisk the whipped topping into the mixture making sure the gelatin does not settle in bottom of bowl.

Pour into 6 small serving cups (1/2 cup in each) and refrigerate for at least 2 hours until the mousse sets.

Before serving, top the mousse with the remaining strawberries and add a dollop of whipped topping if desired,

BASIC TURKEY GRAVY FROM THE FOLKS AT DIABETIC CONNECT

 I don't like turkey or the gravy but many of you do and wondered about making diabetic turkey gravy.  I pulled this up for you.  Enjoy!

Basic Turkey Gravy

Keep sodium, fat, and carbs low with this essential Thanksgiving staple.

• Calories - 47
• Carbohydrates - 4g
• Fat - 3g
• Protein - 1g
• Sodium - 193 mg

• 1 Package Neck, heart, gizzard from turkey giblets
• 1 Medium carrot thickly sliced
• 1 Medium onion thickly sliced
• 1 Medium celery rib thickly sliced
• 1/2 Teaspoon salt
• 1 TURKEY liver
• 3 Tablespoons fat from poultry drippings
• 3 Tablespoons all-purpose flour
• 1/2 Teaspoon salt

Directions

1. In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
2. Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
3. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a measuring cup.
4. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
5. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
6. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
7. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.