FRUIT COCKTAIL CAKE

1 3/4 cups white whole-wheat flour
1/2 cup garbanzo bean flour*
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 cups Splenda Granular
1/2 cup Splenda baking blend**
2 tsp baking soda
1 can (15-oz) no sugar added fruit cocktail
2 eggs

Preheat oven to 325 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

In a large mixing bowl, combine the flours, salt, cinnamon, both Splendas and the baking soda. When combined, add the fruit cocktail with juice and eggs. Mix together well.

Pour batter into the prepared baking pan and bake at 325 degrees for 45 minutes.

Before cake is finished baking, make the following topping:

1 cup fat-free evaporated milk
1 cup Splenda granulated
7 tbsp butter
1 tsp vanilla
1/2 cup chopped pecans
1/2 cup unsweetened coconut, optional

Combine the topping ingredients in a saucepan; bring to a boil. Boil mixture 5 minutes. Pour topping over the hot cake.

*May use additional white whole wheat flour if you don't have garbanzo bean flour.

**If you cannot have any sugar, use additional Splenda Granulated.

Note: As with all desserts, do not go overboard in one sitting! Diabetics must always eat in moderation.

ROASTED GREEN BEANS WITH MUSHROOMS, BALSAMIC, AND PARMESAN

I got this recipe from a facebook friend's post. Haven't tried it yet but certainly intend to.
Ingredients:

8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Instructions:
Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

For those of you who enjoy the Alice Springs Chicken from Outback Steakhouse, here is a recipe from a friend. Since I don't eat chicken I can't vouch for this but I hear it is an almost exact replica of Outback's. I have added notes to make this even more diabetic friendly. I also suggest diabetics cut the cheese back to 1 or 1 1/2 cups.

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt  (Diabetics should apply any salt lightly.)
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese (Diabetics should use low-fat cheese)

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.