RED PEPPER HUMMUS

Olive oil cooking spray

2 cups chopped red bell pepper
1 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp apple cider vinegar
2 tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp cumin
2 tbsp Splenda Granulated
1 can (19-oz) garbanzo beans, drained

Spray a nonstick sauté pan with the olive oil cooking spray. Add the bell pepper and sauté 4-5 minutes; set aside.

In a food processor, combine the remaining ingredients, add sauteed peppers. Puree 1 minute, scrape down sides and continue to puree until smooth.

Place in a covered bowl and refrigerate until serving time. Garnish with additional chopped parsley, if desired.

Yield: 15-16 servings

Note: Garbanzo beans are excellent for diabetics.

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APRICOT ALMOND BARS

 As I always say, dessert recipes are not for all diabetics. Those whose blood sugar is under control should be able to eat a serving of this. Otherwise, skip this recipe. This is a good dessert recipe for large gatherings or to take to a meal that is shared with others. These are delicious for anyone; you can enjoy a piece of dessert with the others, and you aren't tempted to over-indulge as you would be if this was sitting in your kitchen.

Bottom:

1 box (2-layer size) sugar-free yellow cake mix
1/2 cup butter, melted
1/2 cup finely chopped almonds
1 cup no-sugar-added apricot preserves

Filling:
1 brick (8-oz) fat-free cream cheese, softened
1/4 cup Splenda Granular
2 tbsp white whole-wheat flour
Dash of salt
1 tsp vanilla extract
1 large egg
1/3 cup no-sugar-added apricot preserves
1/2 cup unsweetened flaked coconut
1/4 - 1/3 cup sliced almonds, optional

Preheat oven to 350 degrees.
Generously grease or spray with nonstick cooking spray a 9 x 13-inch baking pan; set aside.

In a large bowl, combine the cake mix and butter at low speed of electric mixer until crumbly. Stir in the almonds. Reserve 1 cup of the mixture. Press the remaining mixture in the bottom of the prepared pan. Carefully spread the 1 cup of preserves over the mixture. (Easier to spread preserves if warmed for a few seconds in the microwave.)

Using the same large bowl, beat the cream cheese, Splenda, flour, salt, vanilla and egg until mixed well. Lower speed to low and blend in the 1/3 cup of preserves. Carefully spread the filling over the base.

Combine the reserved bottom mixture and the coconut; sprinkle over the filling. Sprinkle sliced almonds overall, if using.

Bake at 350 degrees for 30 to 40 minutes or until golden brown and the center is set. Cool completely on a wire rack then refrigerate until serving time.

Store any leftovers in the refrigerator.

Note: Only you and your doctor know the status of your blood sugar readings. Remember this is a dessert and should be treated as such. Do not overindulge.

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GLUTEN-FREE ALMOND CHICKEN BAKE

4 skinless, boneless chicken thighs

1/2 cup almond meal
1 tsp salt
1 tsp pepper
1 tsp paprika

Preheat oven to 350 degrees.
Spray a glass baking dish with nonstick cooking spray; set aside.

Combine the almond meal, salt, pepper and paprika together in a resealable plastic bag. Add thighs, one at a time, to the bag and shake to coat. Place in a glass baking sheet.

Bake 25-30 minutes until chicken is cooked through and the juices run clear.

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BUFFALO CHICKEN MEATBALLS

1 lb lean ground chicken (or turkey)

1 tbsp dried parsley
2 garlic cloves, grated
1 small onion, grated
salt to taste
pepper to taste
1/2 cup Frank's Hot Wing Sauce
2 tbsp butter
low-fat ranch or blue cheese salad dressing for serving
carrot sticks and celery sticks for serving, optional

Preheat oven to 350 degrees.
Lightly spray a baking sheet with nonstick cooking spray; set aside.

In a small bowl, combine the chicken, parsley, onion, garlic, salt and pepper. When mixture is combined well, shape into 16 meatballs. Place meatballs on the prepared baking sheet.

Bake meatballs at 350 degrees 12-15 minutes or until cooked through.

Meanwhile, combine the hot sauce and butter in a small saucepan. Bring to a simmer over low heat.

Place meatballs in a bowl and coat with the sauce.

Serve with the salad dressing and carrot and/or celery sticks, if desired.

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RASPBERRY COCKTAIL SAUCE WITH CHILLED SHRIMP

This is a SPLENDA brand recipe.

2 lbs cooked, peeled and deveined shrimp
Sauce:
1 cup no-sugar-added raspberry preserves
1/4 cup prepared horseradish
3 tbsp Splenda Granulated
2 tbsp tomato paste
3 tsp sherry wine vinegar
2 tbsp Worcestershire sauce
1 garlic clove, minced
1 jalapeno pepper, (seeded), minced
1/2 tsp salt
1 pinch black pepper

Place sauce ingredients in a blender or food processor. Blend or process 30 seconds or until smooth.

Chill sauce at least a couple hours before serving. Sauce will keep in the refrigerator for 5 days.

Yield: 32 servings
Per serving: 45 calories, 6 g protein, 4 g carbs
Dietary Exchange: 1 lean meat

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SAUTEED ZUCCHINI

1 tbsp butter or olive oil

4-5 zucchini, sliced thin
1 tbsp chopped chives
Parmesan cheese for garnish

Melt the butter in a large skillet; add zucchini and chives. Saute 4 to 5 minutes until crisp tender. Place on serving platter and sprinkle with the Parmesan cheese.

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WHITE WHOLE WHEAT WALNUT CRUMB CAKE

This is a recipe I got from a Pillsbury Bake-Off back in the 1980s. I have updated it to use white whole-wheat flour which I prefer. Use original whole-wheat flour if you prefer. After being diagnosed with diabetes I made other changes to make this cake diabetic friendly. Remember as diabetics we should only have desserts such as this occasionally or for special occasions. And only 1 serving per day!

STREUSEL TOPPING:

• 1 cup chopped walnuts or pecans
• 2 tbsp Splenda Brown sugar Blend
• 1 rounded tsp ground cinnamon

CAKE:

• 2 cups white whole wheat flour
• 1/2 cup firmly packed Splenda Brown Sugar Blend
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup low-fat milk
• 1/3 cup unsalted butter, softened
• 1 large egg

GLAZE:

3/4 cup 'fake' powdered sugar (recipe below) OR Swerve 'powdered sugar'

1 - 2 tbsp water

Preheat oven to 350 degrees.

Grease and flour (or spray with nonstick cooking spray) two round cake pans.

In a small bowl, mix all streusel ingredients until well blended; set aside.

In a large bowl, combine all the cake ingredients at low speed of electric mixer just until moistened. Beat at medium speed for 2 minutes.

Spread 3/4 cup batter in each of the pans; sprinkle each with 1/4 cup of the streusel. Carefully spread remaining batter of the streusel then top with the remaining streusel mixture.

Bake cakes at 350 degrees 20-30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cool somewhat.

In a small bowl, combine the glaze ingredients until of a drizzle consistency. Drizzle over warm (not hot) cakes.

'FAKE POWDERED SUGAR'

1 cup Splenda granulated

1 tsp cornstarch

Using a blender, process until mixture resembles powdered sugar

Yield: Each cake 8 servings. Tip: You can wrap one of the cakes in Saran-type wrap then place in a gallon baggie and freeze for another time.

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BALSAMIC TOMATOES

3 to 5 (depending on size) fresh tomatoes, sliced

1 cup balsamic vinegar
1/2 cup crumbled feta cheese
1 tbsp snipped fresh basil for garnish

Place tomatoes in a shallow dish and pour the vinegar over them. Cover and marinate at room temperature for 1 to 2 hours. Place tomatoes on a serving platter and sprinkle with the cheese then basil before serving.

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Note: Feta is one of the saltier cheeses. If you have a sodium problem try using a lite version of another cheese.

ORANGE AND SPINACH SALAD

2 oranges

5 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp minced scallions

1 tsp honey

1 pkg (5-oz) baby spinach

1 small red onion, thinly sliced

1/3 cup crumbled feta cheese

1 carton (6-oz) fresh raspberries

Grate 1 tablespoon of zest from one of the oranges. Remove rinds from both oranges; using a small knife, cut between the membranes to release segments. Cover and chill, reserve.

In a large bowl, whisk together the olive oil, vinegar, scallions, honey, orange zest, 2 tablespoons water, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Layer spinach, red onion and feta cheese over the dressing in the bowl. Cover with a damp paper towel and chill until ready to serve.

When ready to serve the salad, uncover the bowl and toss contents gently until evenly coated. Arrange the orange segments around the edges of 6 salad plates. Arrange spinach mixture on top. Garnish each with the fresh raspberries.

Yield: 6 servings Per serving: 129 calories, 2g protein, 9g carbs,5g sugar, 217mg sodium

from First for women 2022

RASPBERRY-LEMON SMOOTHIE

I do not normally recommend smoothies for diabetics but for those who do drink them, here is a recipe you might enjoy.

1 cup frozen no-sugar-added raspberries

1 carton (8-oz) low-sugar or no-added-sugar lemon-flavored Greek yogurt
1/2 cup low-fat milk
1 tsp vanilla
(add a dash of ground cinnamon to make it more diabetic friendly)

Place all ingredients in a blender, cover and blend until smooth.

Garnish with fresh raspberries and/or lemon slices, if desired.

Yield: 2 servings of approximately 3/4 cup each

ER-LEMON SMOOTHIE

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