CITRUS PUNCH

1 pkg (4-serving size) sugar-free orange gelatin
1/2 gallon sugar-free orange sherbet
2 bottles (2 liter size) sugar-free ginger ale, chilled
1 orange cut into thin slices for garnish, if desired
Extra scoops of sherbet to float on top, if desired

Mix the dry gelatin and the sherbet together until gelatin is dissolved. Pour into a punch bowl and stir in the chilled ginger ale.

Garnish with the thin oranges slices or sherbet, if desired.

Yield: Approximately 20 servings

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NUTRITIONIST APPROVED CHILI RECIPE FOR DIABETICS

This recipe is one I received from Diabetic Connect. They suggest serving with topping options of reduced-fat sour cream, grated cheddar cheese, scallions or green onions, and diced tomatoes. Serve with whole-grain tortillas, warmed.

• 1 pound beef round, trimmed and cut into 1/2-inch chunks
• Salt & freshly ground pepper, to taste
• 1 1/2 tablespoons canola oil, divided
• 3 onions, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 6 cloves garlic, minced
• 2 jalapeno peppers, seeded and finely chopped
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 12 ounces dark or light beer
• 1 28-ounce can diced tomatoes
• 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
• 2 bay leaves
• 3 19-ounce cans dark kidney beans, rinsed
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1. May cover and refrigerate for up to 2 days or freeze for up to 2 months.
  2. 12 servings, 1 cup each
  3. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
  4. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
  5. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
  6. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
  7. Servings
     12
     Per serving
     250 Calories
     31g Carbohydrates
     5g Fat
     1g Saturated Fat
     2g Monounsaturated Fat
     18g Protein
     28mg Cholesterol
     11g Dietary Fiber
     582mg Potassium
     490mg Sodium
     0g Added Sugars
     1 starch
     1 1/2 vegetable
     2 1/2 lean meat Exchanges
     1 1/2 Carbohydrate Servings
     52 mg vitamin c (90% dv)
     38% dv fiber
     35% dv vitamin a
     4 mg iron (20% dv).
  
  
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BAKED GARLIC PARMESAN CHICKEN BREASTS

This is a recipe I saw on Luna recipes (they thanked kitchme) and tweeked to make it diabetic-friendly. If you follow my blogs you know I won't eat it but I know all you chicken-eaters out there will like it. (As will my family!)

2 tbsp olive oil
1 to 2 garlic cloves, minced
1 cup dry whole-grain bread crumbs
2⁄3 cup parmesan cheese, grated
1 tsp dried basil
1⁄4 tsp freshly ground black pepper, plus more for seasoning the chicken
6 boneless, skinless chicken breast, halves
lightly salt, to taste

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 inch baking dish.

2. In a shallow dish, blend olive oil and garlic. In a separate shallow dish, mix bread crumbs, parmesan cheese, basil, and 1/4 teaspoon black pepper. Season each chicken breast with salt and black pepper, dip it in the oil mixture, and then in the bread crumb mixture. Arrange coated chicken breasts in the prepared baking dish and top with any remaining bread crumb mixture.

3. Bake for 30 minutes or until chicken is no longer pink and juices run clear.

   

BUTTERMILK PIE

Remember that diabetics have to watch their portions. Only 1 slice a day, no cheating.

1 9-inch sugar-free unbaked pie shell
3 large eggs
1 1/4 cups Splenda Granulated
3 tbsp white whole-wheat flour
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup fat-free or low-fat buttermilk
1/3 cup butter, melted
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large mixer bowl, beat the eggs; add the Splenda, flour, nutmeg and cinnamon and mix well.  Beat in the buttermilk, butter, and vanilla; pour into the pastry shell.

Bake for 10 minutes at 400 degrees then reduce oven temperature to 325 degrees and bake another 35 minutes or until a knife inserted near the center comes out clean.

Cool before cutting.

Garnish with some fresh fruit, if desired.

Leftovers should be refrigerated.