HOT WINGS

3 lbs large chicken wings
1 tbsp minced garlic
1/4 cup butter, melted
1/2 cup bottled hot sauce
1/4 cup spicy sugar-free barbecue sauce, optional.
Large pot of boiling water
Canola or peanut oil in a deep fryer

Separate the wings at the joint and discard the tips. Drop the wings into the large pot of boiling water and cook for 10 minutes.  Remove and drain well.

Have a deep fryer of canola or peanut oil heated to 375 degrees.  Drop the drained wings into the hot oil and cook until brown and crispy, approximately 3 minutes.

Place the fried wings into a large heat-proof dish with a tight-fitting cover.

In a skillet, saute the minced garlic in the butter for about a minute; pour over the wings and stir to coat.  Pour the hot sauce over wings and fit the lid over the container.  Shake container vigorously to coat the wings well with the hot sauce.  If you want zestier wings, add the barbecue sauce and shake vigorously again.

Serve with ranch or bleu cheese dressing and/or celery and carrot sticks, if desired.

EASY CHOCOLATE CAKE

This chocolate cake is so easy and tastes great without frosting.  You can dust this cake with a tiny sprinkling of powdered sugar or a sprinkling of cocoa powder if you just have to add something!  You can find the recipe to make your own sugar free powdered "sugar" on this blog. I sometimes add a half cup of chopped walnuts, pecans, or almonds. Nuts are good for diabetics.

3/4 cup plus 2 tablespoons whole-wheat pastry flour 
1/2 cup Splenda granulated
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk 
1/4 cup packed Splenda brown sugar blend
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee

Preheat oven to 350 degrees.
Coat a 9-inch round or square cake pan with nonstick cooking spray; set aside.

In a large bowl, stirring with a wire whisk, combine the flour, Splenda, cocoa powder, baking powder, baking soda, and salt.  Add the buttermilk, brown sugar blend, egg, canola oil, and vanilla; mix with electric mixer on medium speed for a couple of minutes. 

Pour the hot black coffee into the batter; beat to blend.  This makes a thin batter, do not worry that you left something out!  Pour the batter into the prepared pan.

Bake at 350 degrees approximately 30 minutes until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in the pan on a wire rack for 10 minutes.  Remove from pan to the wire rack to cool completely.

If desired dust the top with the powdered sugar and/or cocoa powder as described above.

 

 

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EASY VEGETABLE BEEF SOUP

2 cans (10 1/2-oz each) condensed beef broth
1 broth can of water
2 large red potatoes, cubed
4 cups frozen mixed vegetables
1 can diced tomatoes, do not drain
1 cup cubed or shredded cooked beef
1/4 tsp thyme
dash of freshly ground black pepper

Combine the broth, water, and potatoes in a 3-quart saucepan; heat to boiling over medium-high heat.  Reduce heat to low and simmer, covered, about 5 minutes until potatoes are starting to get tender.  Add the mixed vegetables, tomatoes, beef, thyme, and pepper; replace lid and return to simmering.  Cook a few minutes until the vegetables are tender.

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ROSEMARY LAMB CHOPS WITH LEMON SAUCE

I have never cooked lamb but I know some of you like lamb, especially at Easter time.  I got this recipe recently from Campbell's and thought I would pass it on to you readers.

6 lamb chops (about 3/4-inch thick)
1 teaspoon dried rosemary leaves, crushed
1 tsp lemon zest
3 tbsp lemon juice
1 cup chicken Stock
2 teaspoons cornstarch
3 teaspoons Dijon-style mustard
Heat the broiler.

Season the lamb with the rosemary; place on a rack in a broiler pan.                                                   

Broil for 10 minutes for medium-rare or until desired doneness, turning the lamb over once halfway through the broiling time.                                                   

Stir the broth and cornstarch in a 1-quart saucepan until the mixture is smooth. Stir in the lemon zest, lemon juice and mustard. Cook and stir over medium heat until the mixture boils and thickens. Serve with the lamb. (Of course you can serve yours without the sauce if you are worried about the cornstarch. It is so little per serving it shouldn't be a problem for a diabetic whose blood sugar is controlled.)

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VANILLA WHIPPED CREAM

You can make some sweet tasting homemade whipped cream by using a little vanilla and some homemade confectioners' sugar.  (Directions for making confectioners' (powdered) sugar using Splenda are available on this blog.

1 cup heavy cream
1/4 cup sugar-free confectioners' "sugar"*
1 tsp vanilla extract

Beat the heavy cream with the "sugar" and vanilla in a medium mixing bowl using an electric mixer on high speed.  Beat until stiff peaks form.

This is great to use on everything from strawberry shortcake to pumpkin pie.



*There are directions on this blog for making your own sugar-free powdered sugar.

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SOY PROTEIN AND TYPE 2 DIABETES

It seems soy protein has a lasting beneficial effect on the heart, blood vessels, and kidneys of persons diagnosed with Type 2 Diabetes.  In a study published in the journal Diabetes Care,  patients who ate soy protein showed significantly lower levels of fasting blood sugar, total cholesterol, LDL (bad) cholesterol, and triglycerides.  The study also found that C-reactive protein levels, which signal inflammation in the body, were lowered along with other indicators of kidney disease.

If you aren't currently eating soy protein, you need to add it to your diet!  Don't know what to include?  Try tofu, soy milk, soy burgers, edemame, etc.

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TARRAGON LEMON CHICKEN

2 lemons
4 bone-in chicken breasts halves
1 tsp minced garlic
1 tsp salt
4 fresh tarragon sprigs
2 tbsp olive oil
1/2 tsp freshly ground black pepper
1 cup chicken broth
fresh chopped tarragon for garnish, if desired

Heat oven to 400 degrees.

Juice 1 lemon and slice 1 lemon into thin slices.

Loosen the skin on the chicken breasts and rub the fleshy underneath with garlic and sprinkle with half the salt.  Tuck a lemon slice and a tarragon sprig underneath the skin of each breast. 

Place the chicken in a shallow roasting dish.  Drizzle with the olive oil and the lemon juice.  Place the remaining lemon slices over the chicken and sprinkle with the remaining salt and the pepper.  Gently pour the broth around the chicken.

Roast in the 400 degree oven for 40 minutes or until the chicken is cooked through.  Remove from oven and turn broiler to high.  Broil chicken for a minute or two to crispen. 

Garnish with additional tarragon, if desired.

Yield: 4 servings

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HOT MOCHA

1 cup Splenda granulated
3/4 cup unsweetened cocoa powder
dash of salt
3 1/2 cups milk
3 1/2 cups strong brewed coffee
1/2 tsp vanilla extract

In a large heavy saucepan combine the Splenda, cocoa, and salt.  Whisk in the milk and the coffee until smooth. 

Cook the mixture over medium heat using the whisk to stir often for about 20 minutes or just until bubbles start to appear around the edges.  (Do not boil!)

Remove from the heat and stir in the vanilla extract.

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ROSEMARY/GARLIC HERBED CHICKEN

I do not eat chicken but my family enjoys this chicken.

1 whole chicken (approx 4 lbs)
3 garlic cloves, minced
2 sprigs fresh rosemary
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 450 degrees.

Remove the giblets and neck if they are inside the chicken; discard.  Rinse chicken cavity well.

Loosen skin over the breast and insert the garlic and the rosemary distributing evenly.  Sprinkle with the salt and pepper.

Spray a broiler pan with cooking spray and place the chicken, breast side up, on the pan.  Bake for 30 minutes at 450 degrees.

Reduce the oven temperature to 350 and bake another half hour or until the chicken is cooked through.  Should read 165 degrees on a meat thermometer.

After removing from the oven cover loosely with foil and allow to stand for 10-12 minutes.

 

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BROCCOLI STUFFED LARGE PASTA SHELLS

It is important for diabetics to use whole-grain or a favorite low-carb pasta. Diabetics should not use regular pasta.

24 whole-wheat jumbo pasta shells, uncooked

1 10 oz. pkg. frozen chopped broccoli, thawed

1 cup part-skim ricotta cheese

1/2 cup shredded Swiss cheese

1 tbsp shredded onion

2 14 1/2 oz. cans crushed tomatoes

1/2 tsp dried basil

1/2 tsp dried oregano

Salt to taste

Freshly ground black pepper to taste

Preheat oven to 375 degrees.

Prepare pasta according to package directions; drain.

Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended.

Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork.

Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around the shells. Cover pan with foil.



Bake at 375 degrees for about 25 minutes until heated through, and serve.

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