TOMATO CHUTNEY

1 tbsp canola oil
1/2 tsp cumin seeds
1/2 medium onion, chopped fine
2 garlic cloves, minced
2 tsp grated ginger
2 cups tomatoes, seeded, chopped
1 green chili, seeded & chopped, optional
1 tsp ground coriander
1 tsp salt
2 tsp Splenda Granulated

In a small skillet heat the oil over medium heat; add seeds, cooking a few seconds until they stop popping.  Add the onion, garlic, and ginger; cook a couple of minutes until the onion is translucent.

Add the tomatoes, chili, coriander, and salt.  Cook the mixture 3 to 4 minutes until the tomatoes are soft.  Stir in the Splenda.

Allow mixture to cool for 10 minutes.

Pour the mixture into blender container and blend just until of uniform consistency but of a coarse texture.

This chutney may be served immediately or kept refrigerated for up to 1 week.

Note: The basis of this recipe is from an old Diabetic Cooking book.

EASY HEALTHY PIZZA DOUGH

1 cup white whole-wheat self-rising flour
1 cup plain Greek yogurt

Mix together in a bowl until a ball forms.  Remove to a lightly floured surface and knead about 5 minutes or so until elastic.  Shape onto a pizza pan, add toppings and bake at 425 degrees until browned.

DIABETIC CONNECT'S PEANUT BUTTER COOKIE RECIPE

1 cup creamy peanut butter
1 cup Splenda
1/4 cup egg substitute*
1 tsp vanilla

Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick cooking oil spray. (Personally, I prefer to line baking sheets with parchment paper.)

In mixing bowl combine all 4 ingredients until well blended.

Drop by teaspoon onto the prepared cookie sheets.

Dip a fork into some Splenda and make criss-cross marks on cookies.

Bake at 350 degrees for 12 minutes.  Allow to cool completely before storing in an airtight container.

*May use 1 egg.  (That is my note, not from diabetic connect.)

CHEESY CHICKEN LASAGNA

Serve with a green salad that has beans, real bacon bits, and chopped boiled eggs as toppings and a sugar-free salad dressing for a healthy meal.

2 (12 oz) cans fat-free evaporated milk 
1 (1 oz) pkg. dry Ranch dressing mix
3 cups cubed, cooked, chicken
1/8 tsp pepper
1 (12-oz) whole-wheat or low carb lasagna noodles, cooked (important not to use reg pasta)
1 1/2 to 2 cups cheddar cheese, grated
1 1/2 to 2 cups mozzarella cheese, grated

Preheat oven to 350 degrees.
Spray a 9×13-inch baking pan or dish with nonstick cooking spray; set aside. 

Cook the chicken and noodles first at the same time. Once noodles are done, rinse in cold water and set aside (it keeps them from sticking together). 

Combine evaporated milk and Ranch dressing in a 3-quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes, stirring frequently. 

Layer half of lasagna noodles, poultry sauce, and cheese in prepared 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Note: I got the basics of this recipe from Penny Smart.  I made changes to make it more diabetic friendly.