EASY SUGAR-FREE BROWNIES

I made these today based on one of my older brownie recipes. They are pretty good as a sweet treat for this diabetic.

1 1/2 cups white whole wheat flour
1/2 cup cocoa
1 tsp baking powder
1/2 tsp salt
2/3 cup canola or olive oil
2 cups Splenda or Stevia granulated
4 eggs
2 tsp vanilla

1 cup unsweetened applesauce
1 cup nuts, chopped

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable oil spray; set aside.

In a mixer bowl, beat the sweetener, oil, and eggs. In another bowl, combine the flour with the salt, baking powder, and cocoa, blend well to mix. Add the flour mixture to the sugar mixture; mix well and add the vanilla. Fold in the nuts. Pour the batter into the prepared pan and bake 25 minutes at 350 degrees.

Brownies may be eaten plain with a scoop of sugar-free frozen yogurt, some whipped cream or fresh fruit. I made the following thin icing, poured it on to cover all the brownies.

ICING:
3 tbsp milk
1/2 to 3/4 stick butter
dash of salt, if using unsalted butter
1/4 cup cocoa
fake powdered sugar (recipe on this blog) or swerve powdered sugar product

In a saucepan, melt the butter with the milk. Add the salt, if using, and cocoa stirring until well mixed. Remove from the heat and let cool slightly. Add powdered sugar to make a good thin pourable icing. Pour over the cooled brownies and spread to cover. 

I like mine topped with a little sugar-free whipped cream or Cool Whip, when I eat them. I also enjoyed one with a fresh peach I had on hand.

OVEN FRIED FISH FILLETS

It is important to use the flour and breadcrumbs called for. Do not use regular white flour and regular white breadcrumbs as they are not good for diabetics.

2 tbsp unsalted butter

1 tbsp olive oil
1 egg, slightly beaten
1 tbsp water
1 tbsp fresh lemon juice
1/4 cup white whole-wheat flour, almond flour, or your favorite low-carb flour
1/2 tsp onion salt
1/8 tsp freshly ground black pepper
1 lb fish fillets
1/2 cup fine whole-grain breadcrumbs or your favorite low-car crumbs.

Preheat oven to 350 degrees.
In the oven, melt butter in a 9 x 13-inch baking dish. Add the olive oil and stir to blend; set aside.

In a medium bowl, combine the egg, water and lemon juice.

In a shallow pan or dish, combine the flour, onion salt and pepper.

Coat the fish fillets with the flour mixture then dip in egg mixture. Roll in the breadcrumbs. Place fillets in the baking dish, turning to coat with the butter/oil mixture.

Bake at 350 degrees for 15 to 20 minutes or until the fish flakes easily with a fork.

Yield: 4 servings.

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BABY SPINACH-BACON SALAD

1 bag (7-oz) baby spinach

1/2 cup whole-grain or low-carb croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp Splenda granulated
5 slices bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Place spinach and croutons in a large bowl; set aside.

To make dressing:
In a small mixing bowl, blend the water, vinegar, mustard, and Splenda together; set aside.

Slice bacon into small strips; place in medium saucepan and fry over medium-high heat until crispy (about 3 minutes). Add the onion and garlic; cook over medium-high heat 1-2 minutes.

Add the vinegar mixture to the saucepan and simmer a couple minutes. Pour over the spinach and croutons. Toss together and serve immediately.

Yield: 4 servings

Per serving: 80 calories, 5 g protein, 8 g carbs

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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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