WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Sunday, September 30, 2012

REFRESHING STRAWBERRY LEMONADE

3 cups water
1 1/2 cups Splenda Granulated
8 to 10 lemons (to make 2 cups juice)
1 pint fresh strawberries, halved (or frozen sugar-free, thawed)
1 liter sparkling water
lemon slices for garnish
fresh mint leaves for garnish, if desired

Bring the 3 cups of water and the Splenda to a boil in a 2-quart saucepan.  Reduce the heat and simmer, stirring often, until Splenda is completely dissolved.  Remove from heat and stir in lemon juice.  Set aside to cool completely.

Place the strawberries in blender with a half cup of the lemon mixture; blend until pureed.  Strain puree to remove seeds then add the puree to the remaining lemonade mixture.  Stir mixture well to combine.  Refrigerate until serving time.

To serve: Stir in the seltzer and pour lemonade over ice.  Garnish with lemon slices and mint leaves, if desired.

Friday, September 28, 2012

HOMEMADE TOMATO SOUP

1 tbsp olive or canola oil
1/2 cup chopped onion
1 garlic clove, minced
9 medium-sized ripe tomatoes, coarsely chopped
3 cups chicken or vegetable broth
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh marjoram
1 tsp dried oregano
1 tsp whole fennel seeds
1/2 tsp freshly ground black pepper
3/4 cup uncooked orzo
1/2 cup shredded part-skim mozzarella cheese, for garnish

In a large saucepan over medium heat, heat the oil.  Add the onion and garlic; cook until onion is tender.  Add the tomatoes, broth, basil, morjoram, oregano, fennel, and pepper.  Bring mixture to a boil; reduce heat.  Cook soup on simmer for 25 to 30 minutes.  Remove pan from the heat and allow to cool slightly.

Puree soup mixture in a blender or food processor in batches until all is pureed; return to the saucepan and bring to a boil.

When soup begins to boil, add the orzo and cook about 7 minutes or until tender.


To serve, transfer soup to serving bowls and sprinkle the cheese on top.

Thursday, September 27, 2012

LINDA'S PEACH COBBLER

Today I just had a craving for peach cobbler.  Since I didn't have any fresh peaches, I used Del Monte Orchard Select peaches in extra light syrup.  I used two jars and poured all the liquid off the second jar to cut way back on the sugar.  Since the peaches with syrup have 16 grams of sugar per 1/2 cup, I figured that wouldn't be too bad.  Here is what I did.

2 tbsp butter
1 cup Splenda Granulated
1 cup low-fat milk
3/4 cup whole-wheat flour (this will slow down the absorption of the sugar, etc avoiding a sugar high)
1/2 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt, optional
1 tsp ground cinnamon (this will help to counteract the sugar)
2 jars (20-oz each) sliced peaches
A sprinkling of raw oats (the oats work with the whole-wheat flour to slow down absorption)

Preheat oven to 350 degrees.

Melt the butter in a 9 x 13-inch baking pan.

In a medium mixing bowl combine the Splenda, both flours, baking powder, salt, and cinnamon; add milk and stir to blend well.  Spread batter evenly over the bottom of the pan.

Drain most of the juice from 1 jar of peaches.  Pour the peaches with the juice over the batter in pan.  Add the drained peaches, filling in any bare spots over the batter then adding any liquid remaining in jar. 

Sprinkle the raw oats over all.

Bake cobbler at 350 degrees 1 hour or until lightly browned, bubbly, and cooked through.


Serve with sugar-free ice cream, if desired.

MACARONI SHELLS STUFFED WITH TUNA

1 (12-ounce) package jumbo whole-grain shell macaroni
1 (6 1/8-ounce can) tuna in water
6 slices whole-grain bread, cut into small cubes
1 cup minced celery
3/4 cup low-fat milk
1/2 cup finely chopped walnuts
1/4 cup minced onion
dash of salt
4 teaspoons lemon juice
dash of freshly ground black pepper
1 tablespoon Splenda Granulated
1 (32-oz) jar sugar-free or low-sugar marinara sauce

Prepare shells according to the package directions; pour into a colander and drain well.

Preheat oven to 350 degrees.

While shells are cooking, combine the tuna, bread cubes, celery, milk, walnuts, onion, salt, and lemon juice together in a large bowl using a fork to flake tuna.  Stuff a tablespoon of this mixture into each of the drained shells.

Stir the Splenda and marinara sauce together to blend; spoon half of the sauce over the bottom of a 9 x 13-inch baking pan or dish.  Arrange the shells over the sauce in a single layer and cover with the other half of the sauce.

Cover the pan or dish with aluminum foil and bake 40 minutes.

Yield: 6 to 8 servings

Wednesday, September 26, 2012

CREOLE TUNA

1/2 cup brown rice
1/4 stick butter
1 celery stalk including leaves, chopped
1 small yellow onion, diced
1 garlic clove, halved
1 can (approx 16-oz) stewed tomatoes
1 tsp Splenda Granulated
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup water
1 can (6-oz) tuna in water, drained and flaked

Prepare the rice according to the package directions; set aside.

While rice cooks, melt the butter in a 10-inch skillet over medium heat.  Add the celery, onion, and garlic; saute until tender.  Remove and discard the garlic.

Preheat oven to 350 degrees.

In a 1 1/2-quart casserole dish combine the rice, celery mixture, tomatoes, Splenda, salt, pepper, and water.  Stir in the tuna.

Bake at 350 degrees for 25 minutes or until hot and bubbly.

Yield: 4 servings

SEA SCALLOPS WITH SPINACH AND NUTS

12 sea scallops (total about 3/4 lb)
1/2 cup orange juice
2 tbsp olive or canola oil
1 lb fresh baby spinach leaves; remove stems
2 tbsp toasted walnuts
salt to taste
freshly ground black pepper to taste
4 orange wedges

Rinse scallops and cut in half for less thickness.  Place in a shallow glass bowl and add the orange juice.  Stir to coat and set aside.

Add the olive or canola oil to a 12-inch skillet and heat over medium heat.  Add the spinach and cook until heated through or just wilted; stir often.

Push the spinach to the sides and clear the center of the skillet.  Increase heat to medium-high and place the scallops in the center of the skillet and cook 1 to 2 minutes per side.

Add the toasted walnuts and season with the salt and pepper.

Serve with an orange wedge per serving.


Yield: 4 servings

Tuesday, September 25, 2012

DOUBLE CHOCOLATE CUPCAKES WITH FUDGE FROSTING

1 box (16-oz) sugar-free Devil's Food Cake Mix
1 cup sugar-free chocolate chips
1 medium-size very ripe banana
1 tub (16-oz) sugar-free Fudge Frosting
additional chocolate chips for garnish, if desired

Preheat oven to 350 degrees (or whatever the directions for your cake mix says).
Line 24 muffin tins with cupcake liners; set aside.

In a medium mixing bowl or large mixer bowl, prepare the cake mix as directed on package.  It is important to use canola oil when the recipe calls for oil.  Mash the banana and add to the mixture, mixing until banana is no longer visible in the mix and batter is smooth.  Stir in the chocolate chips.

Pour batter into the prepared muffin tins filling each about 2/3s full.  Bake according to the cake mix package directions.

Remove cupcakes from the muffin tins and place on a wire rack to cool completely.



When the cakes are completely cool, frost with the fudge frosting.  Sprinkle a few chocolate chips over the top as a garnish, if desired.

Yield: 2 dozen cupcakes.

NOTE: This is another of my recipes born out of a desperation for a good chocolate cupcake the other day.  I think you will enjoy them.

Monday, September 24, 2012

BORDER-STYLE MEATLOAF

1 lb lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
1 can 4-oz) chopped mild green chilies
2 egg whites
1/2 cup cornmeal (not cornbread mix!)
1 1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1 can (8-oz) tomato sauce, divided
2 tbsp ketchup

Preheat oven to 350 degrees.
Spray a baking sheet that has sides or a loaf pan with nonstick cooking spray; set aside.

In a medium-size mixing bowl combine the ground beef, onion, cilantro, chilies, egg whites, cornmeal, cumin, salt, pepper, and half the tomato sauce.  Mix the ingredients together well, using hands if necessary.

In a small bowl or cup combine the last half of the tomato sauce and the ketchup.

Place mixture in the prepared loaf pan or shape into a loaf and place on prepared baking sheet; spread the tomato sauce/ketchup mixture evenly over top of the meatloaf.

Bake for 55 minutes at 350 degrees.

Allow the meatloaf to stand 5 to 7 minutes before slicing to serve.

Yield: 4 to 6 servings.

Saturday, September 22, 2012

MINTY PASTA-VEGGIE DISH

1 lb whole-wheat rotini pasta
3 tbsp olive or canola oil
1/2 cup chopped walnuts
1 lb mixed yellow and zucchini squash, sliced in half lengthwise then slice into half circles
dash of freshly ground black pepper
1/2 tsp salt
1 can (15 1/2-oz) garbanzo beans, drained and rinsed
2 tbsp chopped fresh mint
3/4 cup shredded Parmesan cheese

Cook pasta in lightly salted boiling water according to package directions drain.  Pour pasta to a large bowl and toss with 1 tablespoon of the olive or canola oil; set aside.

While pasta is cooking, toast the walnuts in a large saute pan over medium heat for about 5 minutes; toss once or twice during the toasting.  Set walnuts aside.

Heat the last two tablespoons of the oil, over medium-high heat, in the same pan you toasted the walnuts in.  Add the squash/zucchini mix, pepper, and half the salt to the skillet.  Cook 5 minutes until slightly tender but still crisp while stirring often.  Add the beans then return the walnuts to the skillet.  Cook until heated through, about two minutes.

Add the skillet mixture to the drained pasta in the large bowl.  Toss with the last half of the salt,  the mint, and a half cup of the Parmesan.  Spinkle the remaining fourth cup of the Parmesan over all.


Yield: Approximately 6 servings.

Note: Unless you have a medical reason that prevents you eating nuts, do not leave out the walnuts.  Walnuts are very healthy, especially for diabetics.

Tuesday, September 18, 2012

MINI LEMON TARTS WITH FRESH BERRIES

2 large egg yolks
3 tbsp butter, melted
1/2 cup powdered sugar*
2 tbsp lemon juice
1 tbsp grated lemon zest
1 tbsp Splenda granulated
24 mini frozen phyllo pastry shells
24 fresh raspberries (or blueberries)
24 mint leaves for garnish, if desired

Preheat oven to 350 degrees.

Whisk the egg yolks, melted butter, powdered sugar, lemon juice, lemon peel, and Splenda together in a small bowl.

Place the frozen shells on a baking sheet.  Spoon one spoonful of the filling mixture into each of the shells.  Bake at 350 degrees for about 13 to 15 minutes until the centers are set.

Remove from oven and cool on the pan on a wire rack.

To serve, top each tartlet with a fresh berry and add a mint leaf, if desired.

 
*If your diabetes requires you to eat no sugar at all, make your own diabetic "powdered sugar" by putting 3/4 cup of Splenda granulated in a blender with 2 to 3 tablespoons of cornstarch and process until it resembles powdered sugar.

1 tart = around 80 calories, a gram of protein, and 10 grams carbs

Monday, September 17, 2012

PASTA SALMON SALAD

1 1/3 cups low-fat mayo
1 cup finely chopped green onions
2/3 cup finely chopped celery
1/4 cup chopped fresh dill weed + dill sprigs for garnish, if desired
2 tbsp lemon juice
2 tsp yellow mustard
1/2 tsp freshly ground black pepper
1 pkg (12-oz) whole-wheat seashell pasta, cooked according to pkg directions
12-oz smoked salmon cut-up

Combine the mayo, onions, celery, chopped dill weed, lemon juice, mustard, and pepper in a large bowl mixing until well blended.

Add the drained pasta to the mayo mixture, stirring until well coated.

Stir salmon into the salad, cover and chill 2 hours for flavors to blend.


Before serving garnish with the dill sprigs, if desired.

Sunday, September 16, 2012

WARM CHICKEN SALAD WITH MANGO

6 to 8 ounces skinless boneless chicken breasts, cute into bite-size pieces
1/3 cup mango chutney
1/4 cup water
1 tbsp Dijon mustard
4 cups mixed salad greens
1 cup peeled and chopped mango
thin sliced green onion for garnish, optional

Coat a medium nonstick skillet with cooking spray.  Place sprayed pan over medium-high heat; add the chicken.  Cook chicken while stirring for about 3 minutes or until cooked through.  Stir in the chutney, water, and Dijon mustard.  Continue cooking, stirring, just until hot.  Remove from heat and cool slightly.

Toss the salad greens and the chopped mango; arrange on serving plates.  Spoon the chicken mixture onto the greens.  If desired, garnish with the green onion.


Yield: 2 servings.

Friday, September 14, 2012

MAKE TASTY VANILLA-CINNAMON BUTTER

You can add some sweetness to your pancakes, waffles, French toast, etc by topping them with this easy to make Vanilla Butter.

1 stick (4-oz) unsalted butter
1/2 vanilla bean
1 tsp Splenda granulated
1 tsp ground cinnamon

Allow butter to soften at room temperature for half an hour.

Slice vanilla bean lengthwise and scrape the inside to get the meat.

Combine the softened butter with the meat from the vanilla bean, Splenda, and cinnamon; mix together well.

Shape butter into a stick and wrap tightly in plastic wrap.  Store in refrigerator.


Yield: 8 tablespoons of butter

Wednesday, September 12, 2012

VEGGIE CHILI WITH SPLENDA

1 tbsp canola oil
1 jalapeno, seeded (important) and chopped fine*
1/2 cup chopped onion
1 1/3 cups chopped bell peppers both red, yellow, and green
2 tbsp chili powder
1 1/2 tsp paprika
1/4 tsp garlic powder
3/4 tsp ground cayenne pepper
1/2 cup Splenda Granulated
3 tbsp balsamic vinegar
1 can (28-oz) crushed tomatoes
1 can (19-oz) black beans, undrained
2 cans (19-oz each) kidney beans, undrained
1 can (19-oz) cannellini beans, undrained
1 pkg (10-oz) frozen whole kernel corn

Heat the canola oil in a large stockpot or Dutch oven.  Saute the peppers and onion over medium heat until the onions are translucent, approximately 5 to 8 minutes.

Add the remaining ingredients to the pot and bring to a boil.  Cover and simmer over low heat for 20-25 minutes.

To serve, ladle chili into serving bowls and top with a sprig of fresh parsley or cilantro, if desired.


NOTE: This chili is even better the next day.  Store in refrigerator overnight.  To reheat, cook over low heat, stirring constantly.

Yield: 12 to 16 servings

Tuesday, September 11, 2012

LINDA'S CHOCOLATE CHIP BREAD WITH A TOUCH OF BANANA

As most of you who follow my blogs know, I have diabetes and several auto-immune diseases.  I have had a lot of my colon removed, too.  I try to eat a healthy diet but I do enjoy good food!  I had a desire for something new this morning so I went in the kitchen and came up with this.  This is a very healthy version of bread.  You will find more common ways of doing this in ( ) if you don't want to go as healthy as I did.  It really does taste good and is good for you, too.

1 bag (8-oz) sugar-free chocolate chips
1/3 cup no-sugar-added applesauce (salt-free butter)
1/3 cup canola or soybean oil
1 cup Splenda Granulated
3 eggs or an amount of egg substitute to equal 3 eggs
1 cup whole-wheat flour
1/2 cup garbanzo bean flour (all-purpose flour)
1/2 cup pecan meal (all-purpose flour)
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup mashed ripe banana
1/3 cup milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan, muffin cups, or mini-muffin cups; set aside.

In a 2-quart mixing bowl cream the applesauce, oil, and Splenda together until creamy.  Beat in the eggs.

Combine the whole-wheat flour, garbanzo bean flour, pecan meal, baking powder, and salt together.

Combine the banana, milk, and vanilla in a small bowl.

Alternately add the flour mixture and the banana mixture to the creamed mixture beating after each addition.  When well blended, pour into a 9-inch loaf pan, muffin tins or mini-muffin pans (your choice).

Bake bread/breads at 350 degrees until a wooden toothpick inserted in the center comes out clean.  This could be a short a time as 15 minutes for minis or about an hour for a loaf.


Note: My loaf is not high because I wanted to see how the mini-muffins would turn out so I took part of my batter for those.  This bread will not be as high as regular bread made with sugar and refined flour.  However, it will be higher than this one.

Monday, September 10, 2012

EASY, HEALTHY BEEF, BROCCOLI, ORANGE KABOBS

3 tbsp Mrs. Dash Garlic and Herb Blend, divided
1 lb boneless sirloin, cubed 1 1/2-in size
3 pieces gresh broccoli, approximately 3-inches long
1 medium orange, unpeeled, cut into 8 circular slices
1 tbsp finely grated ginger

Preheat grill or saute pan to medium heat.

Thread the sirloin cubes, orange slice, and broccoli onto 4 skewers (if using wooden skewers, soak in water first), alternating in the order listed. 

Sprinkle the ginger over the kabobs then roll each in 1 1/2 tablespoons of the herb blend.

Cook in the pan or on a grill (broiler may also be used) approximately 5 minutes on each side for medium done.

Remove from heat, sprinkle with the remaining herb blend and let meat rest for a couple of minutes before serving.

Note: Great served with or over brown rice.

Sunday, September 9, 2012

CARAMELIZED GARLIC KALE

1 1/2 lbs fresh kale, discard stems, slice leaves into thin strips
2 cups water
1 tbsp olive or canola oil
8 garlic cloves, thinly sliced
1 tsp red wine vinegar
1/4 tsp salt
1/4 tsp red pepper flakes, optional

In a large saucepan, bring the kale and water to a boil over medium-high heat.  Place a lid on pan and cook approximately 8 minutes until the kale is tender but still bright in color.  Drain in a colander.

While kale cooks, heat the oil in a large nonstick skillet over medium heat.  Add the garlic and cook, stirring, until garlic is golden brown.  Be careful not to burn garlic! Should take no longer than 4 minutes to get golden brown.

Add the drained kale, the vinegar, salt, and red pepper (if using); stir to mix together well.
Yield: 4 to 6 servings
Per 1/2 cup - Approximately 83 calories, 4 g protein, and 13 g carbs.

Saturday, September 8, 2012

SPICY BLT SANDWICHES

Seasoning Mix:
1 tbsp Splenda Granulated
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1 tsp paprika

Place all the above ingredients in a small bowl and mix together well; set aside.

10 slices extra-lean bacon (pork or turkey)
10 slices whole-grain bread
5 tbsp fat-free ranch dressing
5 leaves leaf lettuce
10 slices fresh ripe tomato

Place bacon on microwaveable plate and sprinkle each slice with a half teaspoon of the above seasoning mix.  Microwave bacon per the package instructions.  Be sure bacon is well drained if there is any fat.

Lightly toast the bread slices.  Spread half the toast slices with the ranch dressing.  Assemble sandwiches by placing tomato over the ranch dressing; top with 2 slices of the bacon, and place lettuce over the bacon.  Top with the remaining toasted bread slices to form sandwiches.

To serve, cut each sandwich in half diagonally and place on serving plates.


Yield: 5 sandwiches

Thursday, September 6, 2012

APPLE-RASPBERRY GRANOLA CRISP

1 cup of the Diabetic-Friendly Granola (recipe of this blog)
2 tbsp water
1 tbsp lemon juice
2 tsp cornstarch
1 lb apples, cored, sliced
1/2 tsp ground cinnamon
4-oz frozen unsweetened raspberries, thawed
3 pkts Splenda
1/2 tsp vanilla extract
1/4 tsp almond extract

Place granola in a blender or food processor and pulse to coarse crumbs; set aside.

In a small bowl combine the water, lemon juice, and cornstarch, stirring until cornstarch is completely dissolved.

Combine the apples, cornstarch mixture, and cinnamon in a 10-inch nonstick skillet; stir to blend well.  Heat over a medium-high heat; bring to a boil. Boil 1 minute or until thickened, stirring constantly.

Remove the skillet from the heat and gently fold in the raspberries, Splenda, and the extracts.  Sprinkle the granola crumbs over all. 

Allow to stand, uncovered, for a half hour before serving.

Yield: 8 servings of 1/2 cup each.

Wednesday, September 5, 2012

MUSHROOM AND ONION BALSAMIC BEEF

If you are searching for healthy meals that are quick and easy, yet you are tired of chicken, chicken, chicken, this recipe is for you! This beef recipe is quick, easy, and great for most anyone including diabetics. The glazed onions add just a slight sweet taste to compliment the mushrooms and beef. The balsamic vinegar enhances all the flavors. Add a tossed salad and some brown rice for a healthy meal in a matter of minutes.

2 large yellow onions, sliced
3 tsp olive or canola oil
1/2 tsp salt
5 tsp balsamic vinegar
1 cup sliced fresh mushrooms
1 lb top sirloin steak
1/4 tsp thyme
1/2 tsp fresh ground black pepper
1 green onion, thinly sliced for garnish, if desired

Slice the sirloin steak into 1/2-inch thick slices.

In a large nonstick skillet, over medium heat, cook onions with lid on skillet. Cook for 15 minutes, stirring frequently scraping the bottom of pan to release the browned bits.

Add two teaspoons of the olive or canola oil to the skillet along with half the salt. Stir well to mix. To deglaze the pan add three of the teaspoons of the balsamic vinegar, one teaspoon at a time, scraping the brown bits from the bottom of the pan. Adjust the heat to medium-low and add the mushrooms. Cook uncovered, stirring frequently, for about 5 minutes or until the mushrooms are soft. Remove from the pan and cover to keep warm.

Adjust the heat to medium-high, add the last teaspoon of oil and swirl pan to coat the bottom. Add the beef slices to the pan and sprinkle with thyme, black pepper, and remaining salt. Cook 5 to 6 minutes until browned and beef is cooked through. Remove from the heat, drizzle the remaining balsamic vinegar over the beef then add the vegetables back into the pan. Stir to combine well. Remove to serving platter and sprinkle with the green onion, if desired.

Tuesday, September 4, 2012

GROUND BEEF AND VEGETABLE CASSEROLE

1 lb lean ground beef
1 1/2 tbsp chopped green chiles
1 cup chopped onion
1 can (14.5-oz) chopped tomatoes
1/2 cup frozen corn, thawed
1/2 cup garbanzo beans, rinsed and drained
3 red potatoes, diced
2 cups sliced mushrooms
1 1/4 cups thin sliced carrots
1 cup thin sliced celery
1 can tomato soup
1 cup water
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 sheet refrigerated pie crust

Preheat oven to 375 degrees.

Cook the beef, chiles, and onion in a large skillet over medium heat.  Cook, stirring, until the meat is no longer pink and is crumbly.  This will take about 10 minutes.  Drain well in a colander.

Wipe any fat from skillet with paper towels; return drained beef mixture to the skillet.  Add the undrained tomatoes, corn, garbanzo beans, potatoes, mushrooms, carrots and celery.  Stir in the soup, water, salt, pepper, and garlic powder.  Add lid to skillet and cook mixture, stirring occasionally until tender, about 20 minutes.

Spoon skillet mixture into a large oblong baking dish or pan.

Roll pie crust sheet into a rectangle on a lightly floured surface.  Cut into 1-inch wide strips.  Arrange strips in a lattice pattern over the casserole.  Bake at 375 until the filling is bubbly and the pastry is lightly browned, about 20 minutes.
Yield: 6 to 8 servings.

Monday, September 3, 2012

DIABETIC-FRIENDLY CRUNCHY WHOLE-GRAIN BREAD

If you follow my blogs, you know I insist that diabetics not eat processed white bread.  It is like taking a sugar drip straight to your blood stream.  However, there are still healthy ways to  enjoy toast, a sandwich, etc.  This homemade bread that is full of whole grains and seeds is an excellent way for diabetics to enjoy bread.

1 1/2 cups water
1/3 cup honey
1 tbsp salt
2 tbsp canola oil
2 pkgs (4 1/2 tsp) active dry yeast
1/2 cup warm water (should be 105 to 115 degrees)
2 to 2 1/2 cups whole-wheat flour, divided
1 cup bread flour
1 cup oats (quick or old-fashion are okay)
1/2 cup sunflower nuts or pumpkin seeds
1/2 cup assorted grains and seeds
1 egg white
1 tbsp water
oats for topping

Heat the water, honey, salt, and canola oil in a medium saucepan until temperature reaches 115 to 120 degrees.

Dissolve the yeast in the 1/2 cup of warm water in the bowl of electric mixer; allow to stand for 5 minutes.  Stir in the honey mixture.  Add 1 cup of the whole-wheat flour and the cup of bread flour.  Mix on low speed for about 2 minutes.  Gradually mix or stir in the oats, pumpkin seeds, assorted grains and the other 1 1/2 cups whole-wheat flour (1/2 cup at a time) until dough begins to form a ball.

Knead dough on a lightly floured surface 7 to 10 times until elastic and smooth.  Place in a greased bowl; turning once to grease top.  Cover and let rise in a warm place until doubled in bulk.  This will take about 1 1/2 to 2 hours.

Grease 2 loaf pans (9"x5").  Punch down dough and divide in half.  Shape each half into a loaf; place in a pan and let rise in warm place for an hour or until doubled.

Heat oven to 375 degrees. 

Combine the egg white with the water.  Brush tops of the loaves with the mixture.  Sprinkle oats over tops.


Bake bread for 35 to 45 minutes at 375 degrees or until the loaves sound hollow when tapped.  Remove from pans to wire racks to cool.

Sunday, September 2, 2012

FROZEN CHOCOLATE CHEESECAKE PIE

1 1/4 cup sugar-free chocolate wafer cookie crumbs
1 tbsp cocoa powder
1/4 cup Splenda Granulated
2 tbsp butter, melted
1 large egg white, beaten

Preheat oven to 350 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray; set aside.

Combine the cookie crumbs, cocoa, and Splenda together in a small bowl or food processor.  Add the melted butter and the egg white; mix well.  Place mixture in the prepared pie plate and use fingers to press into the pan to form a pie crust.

Bake crust at 350 degrees for 8 to 10 minutes; remove from oven and allow to cool before filling.

1 pkg (4-serving size) chocolate sugar-free instant pudding mix
1 pkg (4-serving size) cheesecake sugar-free instant pudding mix
1 1/2 cups low-fat milk
1/8 tsp almond extract
2 cups sugar-free frozen whipped topping, thawed
Dark chocolate curls for garnish, if desired (may also garnish with sugar-free chocolate chips)

In a medium to large mixer bowl combine the pudding mixes and the milk.  Add almond extract.  Beat with electric mixer until smooth and thick.  Fold in the whipped topping and spoon into the baked and cooled crust.  Freeze until firm, at least 2 hours.

Remove pie from freezer 15 to 20 minutes before slicing to serve.  Top with the chocolate curls or
chips, if desired.
Yield: 10 servings
Per serving: (Approximately) 150 cal, 5 g (3 sat) fat, 3 g pro, 21 g carbs