APPLE BUTTER

I love apple butter and this Splenda recipe is tasty. A serving size is 1 tablespoon. This is an easy crock pot recipe that makes your house smell so good while it cooks.

• 5 lbs of apples – peeled, cored and thinly sliced (suggest Jonathan, Golden Delicious or Ida Red)
• 1 cinnamon stick
• ½ teaspoon of salt
• ½ cup SPLENDA^® Brown Sugar Blend
• ¼ teaspoon of nutmeg
• ½ teaspoon of cloves
• ½ teaspoon of allspice

1. Stir all ingredients together in slow cooker. Cook on high for 4 hours.
2. Remove and reserve cinnamon stick.
3. Place apple mixture into food processor and process until smooth.
4. Return mixture and cinnamon stick back to the crock pot and cook uncovered, on high, for about 4 hours or until mixture is thick and dark.
5. Place in containers and store in refrigerator for up to 3 weeks or freeze for up to 3 months.

This is a Splenda recipe. Use an equivalent of your favorite sweetener, if you prefer.

Splenda recipe and photo

BAKED PARMESAN PORK CHOPS

This recipe was given to me by a friend. She credits it to Janet's Appalachian Kitchen. I have made a minor adjustment to make it diabetic-friendly.

Parmesan Baked Pork Chops 

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese
1 C. Italian bread crumbs (use whole-grain bread crumbs and mix in Italian seasoning)
1 tsp. pepper
1 tsp. garlic powder
Nonstick olive oil cooking spray

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

 

HOT BACON AND ONION PASTA SALAD

1 lb whole-grain rotini or your favorite low-carb rotini

1 large onion
1 garlic clove
1 lb bacon
1/2 cup vinegar
1/2 cup Splenda or Stevia granulated (If you tolerate sugar, you may substitute any amount of the sweetener. Sugar measures the same.)
1/2 cup prepared mustard

Cook rotini as directed on the package; drain well.

While rotini cooks fry the bacon crisp and drain on paper towels. Reserve enough of the bacon drippings to sauté the onion and garlic together in the pan.  When the onions are transparent, reduce the heat under the skillet and add the vinegar, mustard, and Sweetener and mustard.

Crumble the drained bacon into the skillet mixture.

In a heatproof bowl, toss the pasta with the cooked dressing mixture.

Serve this dish warm.

file photo for reference

AMBROSIA PUDDING

I like to post dessert recipes frequently. I want diabetics to realize that they, too, can enjoy a tasty dessert. If you are invited to a dinner or party, always offer to bring a dessert. By doing that you will know there is a dessert you can enjoy. The desserts on this blog are so tasty no one will even know they are diabetic desserts unless you tell them! As a word of caution, though, let me remind you not to overindulge. Portion control is the key to your success!

1 pkg (4 serving size) sugar-free instant lemon-flavored pudding mix
2 cups cold fat-free milk
1/2 tsp grated orange peel
1/2 cup diced fresh orange sections
2/3 cup unsweetened flaked coconut

Prepare pudding mix with the milk as directed on the package.  Fold in the orange peel and orange sections plus the coconut.

Pour into a serving dish or into 6 individual dessert dishes and chill. I like to sprinkle a little coconut on the top when serving.

Yield: 6 servings.

file photo for reference

BEEF ENCHILADAS

This recipe should be okay for most diabetics occasionally.

3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon Stevia Granulated (or sugar)
1 teaspoon salt
1¼ pounds boneless chuck steaks, trimmed of fat
1 tablespoon olive oil
2 yellow onions, finely chopped
1 (15-ounce) can tomato sauce
½ cup water
4 ounces Monterey Jack cheese, shredded, divided
4 ounces low-fat sharp cheddar cheese, shredded, divided
⅓ cup chopped fresh cilantro
¼ cup chopped canned pickled jalapeños
12 (6-inch) corn tortillas OR your favorite low-carb tortillas

1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.

2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.

3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.

4. Preheat oven to 350 degrees F.

5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.

6. Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.

7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.

(Recipe adapted from The Best of America's Test Kitchen 2008)

PORK ROAST WITH CHERRY GLAZE

Approximately 5-lb pork loin roast

salt to taste
freshly ground black pepper to taste
1 can cherry pie filling with Splenda*
2 tbsp slivered or finely chopped plain almonds
1/2 tsp ground cinnamon

Preheat oven to 325 degrees.

Sprinkle the salt and pepper evenly over the roast. Place on meat rack in a roasting pan and place, uncovered, in 325-degree oven for 2 1/2 hours. Meat should reach an internal temperature of 175 degrees.

In a small mixing bowl combine the pie filling, almonds, and cinnamon until well blended. During the last 30 minutes of roasting, spread the glaze on the roast (reserving some to serve with the meat) and cover.

Remove roast from oven and let stand 10 minutes before carving. Serve with the reserved cherry mixture.

*May use regular cherry pie filling, if you are able to use sugar.

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BUTTERMILK PIE

Remember that diabetics have to watch their portions. Only 1 slice a day, no cheating.  Also, Splenda and Stevia both measure the same as sugar. You could substitute any amount of sugar by deleting the amount of sugar used from the amount of sweetener listed. Some diabetics can use sugar, some can't. Do what works best for you.

1 9-inch sugar-free unbaked pie shell
3 large eggs
1 1/4 cups Splenda or Stevia Granulated*
3 tbsp white whole-wheat flour
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup fat-free or low-fat buttermilk
1/3 cup butter, melted
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large mixer bowl, beat the eggs; add the Splenda, flour, nutmeg and cinnamon and mix well.  Beat in the buttermilk, butter, and vanilla; pour into the pastry shell.

Bake for 10 minutes at 400 degrees then reduce oven temperature to 325 degrees and bake another 35 minutes or until a knife inserted near the center comes out clean.

Cool before cutting.

Garnish with some fresh fruit, if desired.

Leftovers should be refrigerated.

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HEALTHY CARROT AND OAT MUFFINS

Please note: This recipe contains a small amount of honey per muffin. You know your blood sugar so you make the decision whether or not to eat these. They should be fine for most diabetics.

3/4 cup white whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
2 tbsp wheat germ
1/2 tsp salt
1 cup grated carrots
1/2 cup raisins, optional
1 egg, slightly beaten
1 cup low-fat or fat-free milk
1/4 cup olive or coconut oil
1/4 cup honey
1 1/2 cups dry oats

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners; set aside.

In a large mixing bowl, combine the flour, baking powder, baking soda, spice, wheat germ, salt, carrots, and raisins- if using; set aside.

In another bowl, combine the egg, milk, oil, honey and oats; stir well and let stand 3 minutes.

Make a well in the center of the flour mixture. Add the oat mixture to the well and stir just until all is moistened.

Spoon mixture into the prepared muffin pans, filling each 3/4 full.

Bake muffins at 400 degrees for 18 to 20 minutes. Remove from oven and cool on a wire rack.

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SKINNY MONTE CRISTO

This recipe makes two sandwiches. Cut recipe in half if only needing one sandwich.

4 slices 100% whole wheat thin-sliced bread, toasted

2 slices (3/4-oz) low-sodium deli ham

2 slices (3/4-oz) low-sodium deli turkey

2 slices Swiss cheese

Ground black pepper

2 pinches ground nutmeg

2 egg whites

1/4 tsp powdered sugar

On two slices of toast, layer ham, turkey and cheese. Season to taste with pepper. Top with the other two slices of toast.

Coat a heavy (cast-iron preferred) skillet with vegetable oil spray and place over medium heat for 2 minutes. In a shallow bowl, slightly stir the nutmeg into the egg whites. Dip one side of a sandwich into the egg whites and let excess drip off. Repeat with the other side of the sandwich.

Cook about 4 minutes per side, or until the meat is warmed through, cheese is melting, and egg is cooked. 

To serve, slice sandwiches diagonally and dust with the powdered sugar. Serve immediately.

Per sandwich: 190 calories, 18g carbs, 17g protein, 6g fat (3g sat)

PEAR CRISP WITH CREAMY ORANGE SAUCE

1 tbsp powdered sugar

2 tsp cornstarch

4 cups (around 2 lbs) peeled, sliced slightly firm Anjou or Bartlett pears

2 tsp vanilla extract

Preheat oven to 350-degrees. Coat an 8-inch square baking dish with nonstick spray. Set aside. 

In a bowl, combine the powdered sugar and cornstarch stirring until well blended. Add pears and vanilla extract and toss to evenly coat. Transfer to the baking dish and set aside.

1/2 cup old-fashioned oats

2 tbsp slivered almonds

1/4 tsp ground nutmeg

2 tbsp unsalted butter, softened slightly

In another bowl, add oats, almonds and nutmeg, toss with a fork to mix. Break butter into small pieces and add to the oat mixture. Using the fork, blend butter with the oat mixture. Sprinkle mixture over the fruit. Bake approximately 55 minutes or until bubbly.

1 cup fat-free plain Greek yogurt

1 tbsp pure maple syrup

1/4 tsp orange extract

In a small bowl, combine the yogurt, syrup and extract. Stir to mix.

Serve the fruit crisp warm or at room temperature, topped with the sauce.

Yield: 9 servings

Note: Apples or peaches may replace pears, if desired.

file photo for reference only