FRESH APPLE-CHERRY RELISH

This recipe is one that should be eaten with a lean protein such as a chicken breast, small steak, pork chop, etc,  as this recipe itself contains less than 1 gram of protein and 20 grams of carbs per serving. Please do not eat without a lean protein item.

3 cups diced Granny Smith apples (do not peel)
1/2 cup dried cherries
1/4 cup pineapple juice
1 tbsp fresh lemon juice
1 tbsp fresh grated ginger
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Combine all ingredients in a medium bowl; toss gently until well blended.

Yield: 6 servings

Diabetic exchange = 1 fruit

EASY CROCKPOT FRUIT COBBLER

1 - 2 cans no-sugar-added fruit pie filling

1 box sugar-free yellow cake mix
1 stick butter, melted (or 1/2 stick butter and 1/4 cup no-sugar-added applesauce)
1 tbsp vanilla extract
1/2 cup chopped walnuts or pecans

Place the pie filling in the bottom of the cooker.

In a medium bowl combine the cake mix, butter, and vanilla; mix well until a dough-like consistency forms.  Drop dough over the pie filling in cooker.  Sprinkle the nuts over the dough.

Place lid on cooker and cook for 3 to 4 hours on low or 2 hours on high.

File Photo

Delicious served hot with sugar-free ice cream!

Notes: I prefer cherry pie filling but any fruit filling will work fine.  With apple pie filling I prefer to add 1/2 tsp cinnamon to the cake mix mixture.  I sometimes add 1/4 teaspoon of almond extract to the cherry pie filling, stirring to blend it in.

Also, I prefer 2 cans pie filling because I like lots of filling and don't care much for the doughy part of cobblers.  Use 1 or 2 cans to suit your preference.

SMASHED SWEET POTATOES

This is a side dish diabetics could use occasionally with a lean protein item such as turkey, chicken, etc. One serving only is recommended.

3 cups cubed and peeled sweet potatoes

4 tbsp warmed fat-free milk
2 tbsp sugar-free maple syrup*
2 tsp butter, softened
salt to taste
dash of ground nutmeg
freshly ground black pepper to taste

Place the potatoes in a large saucepan and cover completely with water.  Cover pan and bring to a boil; reduce heat and cook on low for 15 minutes or so until potatoes are tender.  Drain well.

Return potatoes to the pan and add the milk, syrup, butter, and spices.  Using a potato masher, smash the potatoes.  Add more milk and syrup, if needed.

*Some diabetics may be able to use PURE maple syrup.

Yield: 4 servings

File photo

SPINACH-NUT PILAF

This side dish should be eaten with a lean protein item.

2 cups hot cooked brown rice 

1 1/2-oz almonds, toasted
2-oz fresh spinach
1 tbsp extra-virgin olive oil
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp red pepper flakes

Place the hot rice in a large bowl; add remaining ingredients and toss gently but thoroughly until the spinach is slightly wilted.

File Photo

Yield: 6 servings

Per serving: 142 calories, total fat 8g (1g sat), protein 3 g, carbs 16 g

CHERRY-ALMOND CHEESECAKE BARS

2/3 cup white whole-wheat flour

2/3 cup quick-cooking oats
1 1/2 tbsp firmly packed Splenda Brown Sugar Blend
2 tbsp finely chopped raw almonds
1/4 cup butter
2 bricks (8-oz each) Neufchatel (reduced-fat) cream cheese
1/3 cup Splenda Granulated
2 tsp vanilla extract
1/4 tsp almond extract
4 eggs, lightly beaten
1/3 cup finely chopped dried cherries

Preheat oven to 350 degrees.
Grease an 8-inch square baking pan; set aside.

In a medium bowl, stir together the flour, oats, Splenda Brown Sugar Blend, and almonds. Using a pastry cutter or two butter knives, cut in the butter until the mixture resembles coarse crumbs. Press mixture onto the bottom of the prepared pan and bake at 350 degrees for 12 minutes.

Meanwhile, in a medium mixer bowl, beat the Neufchatel cheese, Splenda granulated, and the extracts with an electric mixer on medium speed.  Beat until light and fluffy. Gradually add the eggs, beating on low speed just until combined.  Stir in the cherries and spread the mixture over the crust.

Bake at 350 degrees for 25 to 35 minutes until the cream cheese layer is set.  Cool completely in the pan on a wire rack.

Cover and chill at least 2 hours but up to 24 hours before cutting to serve. May top each serving with a dollop of sugar-free Cool Whip, thawed, and an almond slice if desired.

This dessert should be kept refrigerated.

Remember this is a dessert and should be used for special occasions or large functions where it will be shared with other. Diabetics should never over-indulge with desserts.

file photo

BROCCOLI-BLUE CHEESE SALAD

4 cups fresh broccoli florets, blanched and cut into bite-size pieces

1/2 cup chopped red onion
3 tbsp reduced-fat olive oil vinaigrette
dash of red pepper flakes, optional
1-oz crumbled blue cheese

In a medium bowl combine the broccoli florets, onion, vinaigrette, and red pepper flakes, if using; toss gently to coat well.  Gently stir in the cheese.

Yield: 6 servings

File Photo

OVEN ROASTED CAULIFLOWER

1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets

3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once. Sprinkle with cheese. Serve immediately. 

Yield: 6 servings.
This is an old Emeril LaGasse recipe and photo.

MINI CINNAMON-COFFEE CHEESECAKES

This is a great summertime dessert to take to a pitch-in meal, party, or to serve when you have guests. Eat one and share the other eleven! Most diabetics do not have to skip dessert at special occasions. They do need to be aware of the ingredients and control their portion size. Serving this individually helps to control portion size so long as one remembers to eat only one!

12 sugar-free ginger snaps

2 tbsp instant coffee granules
1 tbsp water
1/2 cup Splenda Granulated
1 brick (8-oz) light cream cheese, softened
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups sugar-free frozen whipped topping, thawed
1 cup fresh raspberries

Line 12 muffin cups with paper liners and place 1 ginger snap in each liner; set aside.

Mix the coffee granules with the water until granules are completely dissolved. Add the Splenda, cream cheese, vanilla extract, and cinnamon; beat with a wire whisk until well blended.  Gently stir in the thawed whipped topping.

Evenly place the cream cheese mixture over the cookies on the muffin cups.  Top each with 3 or 4 of the fresh raspberries.  Cover and freeze overnight.

To serve remove from the freezer approximately 10 minutes before serving time.

This is the file photo.

ASPARAGUS WITH PARMESAN CHEESE

olive or canola nonstick cooking spray

3 cups diagonally sliced (2-inch slices) asparagus
2 tbsp grated Parmesan cheese
1/4 tsp salt
dash of black pepper

Coat a large skillet with the nonstick cooking spray over medium-high heat.

Add the asparagus to the skillet, cover and cook for 8 minutes or until tender and lightly browned.

Yield: Serves 4

Per serving: 31 calories, Fat 1 g, Carbs 4 g, Protein 3 g, Sodium 161 mg

Note: This recipe is basically from an old Diabetic Cooking Booklet.

CHOCOLATE BANANA MUFFINS

1 cup white whole-wheat flour

2 tsp baking powder
1/2 tsp salt
2 tbsp unsweetened cocoa powder
1/3 cup Splenda granulated*
1 1/2 cup All-Bran cereal
3/4 cup low-fat milk
1 egg
2 tbsp canola oil
1 rounded cup mashed ripe banana
Raw oats for sprinkling

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners or spray with nonstick cooking spray; set aside.

In a medium mixing bowl, stir together the flour, baking powder, salt, cocoa, and Splenda.

In a large mixing bowl, combine the cereal and milk; let stand 2 minutes or until the cereal softens.  Add the egg and the oil to cereal/milk mixture; beat well and stir in the bananas.

Add the flour mixture to the wet mixture and stir together only until combined and evenly moist.  Spoon the batter into the prepared muffin cups, sprinkle the raw oats over tops, if using. Bake at 400 degrees for 25 minutes or until lightly browned.

*If your blood sugar is well controlled you might be able to use Splenda Blend or another sugar blend.  However, I suggest you go with the regular Splenda granulated.

Note: I recommend always eating bread items with a protein item. If the muffin is eaten as a snack, drink a small glass of low-fat milk or a large glass of water with the muffin.

Note: File Photo

SHRIMP, PASTA AND GREENS BOWL

2 cups uncooked whole-grain penne pasta

12-oz large shrimp, peeled and deveined
1/2 cup dry white wine (or chicken broth)
2 tbsp extra-virgin olive oil
1 cup sliced onion
4 garlic cloves, finely chopped
1 tsp red pepper flakes
1 lb kale greens, washed and drained
1/2 tsp salt
Grated Parmesan cheese for garnish

Cook the pasta in a large pot of boiling water approximately 9 minutes until al dente. Reserve 1 cup of the pasta water and set aside.  Drain pasta and rinse*.

Heat a large skillet over medium heat; add the shrimp and wine.  Cover and cook 1 to 2 minutes until the shrimp are pink and opaque; remove to a bowl and set aside.

Heat the oil in the same skillet over medium-high heat.  Add onions; cook a couple of minutes until translucent.  Add the garlic, and red pepper flakes; cook, stirring 1 to 2 minutes.  Stir in the kale and salt.  Add the reserved pasta water and cover skillet.  Cook about 3 minutes until the kale is wilted.

Toss the pasta, shrimp, and kale together then dish into serving bowls.  Garnish each dish with the Parmesan cheese and serve immediately.

Yield: 6 1-cup servings

Per serving: Approximately 305 cal, fat (sat 1g) 7g, protein 21g, carbs 34g, dietary fiber 6g
Diabetic exchanges: 3 meat, 2 starch

This is my version of a basic recipe from an old Diabetic Cooking magazine.

CARROTS WITH CURRY

2 tsp butter

2 tsp Splenda Brown Sugar Blend
3/4 tsp curry powder
1/4 tsp ground cumin
1 lb carrots, scraped and sliced about 1/8" thick
1/4 tsp salt
dash of freshly ground black pepper
3/4 cup water
2 tbsp chopped fresh flat-leaf parsley

In a large nonstick skillet, over medium heat, melt the brown sugar blend with the butter, curry, and cumin; cook, stirring, for a minute.  Add the carrots, salt, pepper, and water.  Cover skillet and bring to a boil; reduce heat and simmer 7 to 8 minutes or until carrots are tender.

Remove lid from skillet and simmer briskly, stirring often, for about 5 minutes until the liquid is reduced to a couple of tablespoonsful.  Sprinkle with the parsley.

Yield: 4 servings

Note: I suggest serving this as a side dish to a lean protein item.

file photo

Note: I suggest serving this as a side dish to a lean protein item.

NO DOUGH PIZZA

I am not so sure about this recipe as it is mostly dairy which might be a little too much for some diabetics. However, I am posting this that I got from a friend.  I am neither recommending nor not recommending this as I have never made it.

"This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!"

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

For more fun and amazing ideas... recipes and motivational weight loss tips, Click this website and join us here--->https://www.facebook.com/groups/skinnyfiberfriends/

ORANGE PORK CHOPS

 

4 (5-oz) pork chops

1 tbsp Worcestershire sauce
1 orange, halved
1 tsp Italian seasoning
1/8 tsp black pepper
1/4 tsp seasoning salt
1 tsp olive oil
1 tsp butter
1/2 tbsp finely chopped chives for garnish, optional

Squeeze the orange juice into a shallow dish; add Worcestershire sauce and stir to blend.  Add the pork chops to the mixture, turn to coat both sides, cover and refrigerate for 30 minutes up to 2 hours.

Remove the chops from the marinade to a plate and sprinkle with the Italian seasoning, pepper, and salt.

Heat the oil in a large skillet over medium-high heat until hot; add butter.  When butter has melted, add the chops and cook on each side about 5 minutes or until cooked through.

Sprinkle with the chives before serving, if desired.

This is the file photo.

EASY DIABETIC SNOW CONES

 

1 cup Splenda granulated

1 cup water
1 regular pkg unsweetened drink mix (ie Kool Aid), your choice of flavor/color

Mix the Splenda, water, and drink mix together until mixed well and Splenda is totally dissolved; freeze until solid.

To make snow cone, remove from freezer and run through an ice crusher.

file photo

CHEESE CAKE (SUGAR FREE)

*Yesterday at the VA in Ft Worth they had a table set up where they were passing out sugar free recipes, so I took one of each.  Nothing irritates me more than "Sugar-Free" recipes that aren't.  Call them diabetic recipes, less sugar/low sugar recipes or something but not sugar free!  Nutritionists often do this, and it gripes me to no end....guess that's why I threw away everything the nutritionist gave me after my diabetic diagnoses.  The more I followed her advice, the mor difficult controlling my blood sugar became.  Then I started really looking at the information she was giving me.  Into the trash it went.  But I digress.  Back to this sugar-free recipe I got yesterday.  Be forewarned, it does contain sugar!  Small amounts but that is still an important fact you need to be aware of!  Graham crackers have sugar and there is natural sugar in the cherries even though the pie filling is sweetened with Splenda.  Now that you are aware of all that, you can make your own decisions.  Personally, this recipe works fine for me and I hope it will for you, too, because it is so easy!

*This is a repost from a few years ago.

1 pkg. sugar-free instant pudding mix

1 (8-oz) or larger (if desired) Cool Whip lite
Graham crackers

Mix the pudding from the directions on the box.  Blend the Cool Whip with the pudding (lite cream cheese may be added if desired). 

Line a 9"x13" container with graham crackers.  Pour the mixture over crackers.  Top with a can of no sugar added cherry pie filling. (Or use your favorite flavor.)

See what you get from nutritionists?  Use your imagination in the rough spots (for instance, I prefer French Vanilla pudding mix) and make it to suit yourself and your tastes.

This is the brand I use but there are others, too.

As I always say, this is a dessert so eat accordingly. Have a piece and share with others so you aren't tempted to overindulge!

HONEY-LIME CHICKEN

Most diabetics should be able to enjoy this recipe.  Per serving of one chicken breast there are 152 calories, 8 g carbs, and 23 g protein.  The diabetic exchanges are : 3 lean meat, 1/2 starch

1 cup reduced-sodium chicken broth*
1/2 cup honey
2 tbsp lime juice
1/4 tsp ground ginger
4 (1-lb total) boneless skinless chicken breast halves
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground black pepper

In a large resealable plastic bag, combine the broth, honey, lime juice, and ginger; add the chicken breasts.  Make sure bag is securely sealed then turn to coat the chicken.

Refrigerate chicken for a couple of hours, turning once.

Coat grill rack with nonstick cooking spray before starting the grill.

Drain marinade from the chicken and discard marinade.

In a cup or small bowl combine the garlic powder, salt, and pepper; sprinkle over both sides of chicken breasts.

Grill, uncovered, over medium heat for about 7 minutes per side or until the juices run clear.

*May substitute white wine.

I got the basic idea for this chicken from a TOH healthy cooking magazine several years ago.

CHERRY CAKE BOWLS

This is my adaptation of a recipe I saw a few years ago in a diabetic magazine.

1 box sugar-free yellow or white cake mix
3/4 cup egg substitute (or 3 eggs, if you prefer)
1 cup water
1/3 cup canola or coconut oil
1 tbsp cornstarch
1/4 cup Splenda granulated
1 pkg (16-oz) frozen unsweetened dark cherries, thawed - reserve juice
1/2 tsp almond extract

Preheat oven to 350 degrees.
Set out 2 (8-inch) cake pans.

In a large bowl combine the cake mix, egg substitute, water, and oil; mix according to cake mix package directions.

Spray the cake pans with nonstick cooking spray and divide the batter evenly between the two.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean.

While the cakes bake, combine the cornstarch and Splenda together in a large saucepan.  When well combined, add the cherries and their juice; bring to a boil over medium-high heat.  Boil 1 minute, stirring occasionally.

Remove cherries from the heat and stir in the almond extract.

Spoon the warm cherry mixture over one of the warm cakes still in the pan.  (Use other cake for another dessert or double the cherry topping ingredients and use both cakes for a large group.) Using a large spoon, scoop the cake/cherry mixture into 8 bowls or ramekins.  Decorate each with a sprig of fresh mint, if desired.

Yield: 8 servings per cake

File photo came with recipe.

Remember this is a dessert. Desserts should be saved for special occasions and shared with others. Only 1 serving for diabetics.

HOT AND SPICY HUMMUS

If you are looking for a good healthy dip, give this recipe a try.  And remember spices are healthy and make this dip into "active" calories.  If you don't know what active calories are, you can read about them on my health blog at http://grandmaskitchenmedicine.blogspot.com

1 can (15-oz) pinto beans, rinsed and drained
1 garlic clove, mashed
1 tsp chipotle chile in adobo sauce
1/4 cup plain fat-free yogurt
2 tsp fresh lemon juice
1 tsp olive oil
1/2 tsp ground cumin
dash of salt, optional
1/4 tsp black pepper
2 tbsp water to reach desired consistency
fresh veggies for dipping

In a blender container combine the beans, garlic, chile, yogurt, lemon juice, oil, and spices.  Puree, scraping down sides as needed.  Add up to 2 tablespoons of water to reach the consistency you prefer.

Scrape from blender into a serving bowl and serve with fresh veggies of your choice.

Yield: 1 1/4 cups

file photo

WILTED GREENS WITH BACON AND ONION

 

5 slices thick bacon, cut-up

2 cups chopped onion
1/2 cup chopped celery
1 tbsp bottled minced garlic
1 can (14-oz) chicken broth
3 pkgs (16-oz each) frozen chopped collard greens
2 tsp seasoned salt
1/2 tsp freshly ground black pepper

In a Dutch oven, cook the bacon pieces over medium-high heat until crisp - 8 to 10 minutes; remove bacon with a slotted spoon and drain thoroughly on paper towels.  Leave drippings in the pan.

Saute the onion and celery in the hot drippings until crisp tender.  Add the garlic, broth, greens, salt, and pepper.  Place lid on Dutch oven and cook over low heat for about 25 minutes or until the greens are wilted and tender.

Before serving stir the bacon into the greens.
Yield: 12-15 servings

 

I got this recipe from Southern Living many years ago.

BACON, EGG AND TOMATO GRATIN

If you are a diabetic like me who enjoys potatoes, here is a good recipe for you.  I got this recipe from Southern Living after my diagnosis of diabetes.  I love potatoes and they are just not a good food for diabetics.  But when combined with the right proteins, they will not raise your blood sugar.  1 serving of this dish has 11.4 grams of protein and 11.2 grams of carbs; perfect for a diabetic.  My notes are in ( ).

2 pints grape tomatoes (or cherry tomatoes, halved)
1 bag (28-oz) frozen O'Brien potatoes, thawed (I use Ore-Ida)
1/4 cup chopped fresh chives
12 large eggs
2 tsp. coarse-grained Country Dijon mustard (I sometimes use Spicy Brown Mustard)
1 tsp salt
1/4 tsp freshly ground black pepper (spices are good for diabetics; I double this amount)
1 carton (16-oz) egg substitute
1/2 cup 1% low-fat milk
8 slices bacon, chopped and fully cooked
1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees.
Lightly spray a 9 x 13-inch baking dish or pan with nonstick cooking spray; set aside.

Place the tomatoes on a lightly greased rimmed baking sheet and roast at 400 degrees for 20 minutes or until they collapse and start to brown.

Place the potatoes in the prepared baking dish/pan.  Sprinkle with the chives and roasted tomatoes; toss gently.

Combine 1 of the eggs, mustard, salt, and pepper in a large bowl; whisk until blended.  Add the remaining eggs, egg substitute, and milk; whisk until blended.  Pour over the potatoes.  Sprinkle the bacon and cheese over  the top.

Bake, uncovered, at 350 degrees for 45 minutes or until set.

Yield: 16 servings.
This is the file photo.

FAVORITE BANANA-NUT BREAD

This is one of my favorite banana bread recipes I have come up with since my diabetes diagnosis 12-years-ago.  It is tasty and is moist.

1 1/3 cups 100% white whole-wheat flour*
1/2 cup Splenda Granulated**
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/3 cup ripe mashed bananas
1 tbsp coconut oil
1/3 cup buttermilk***
2 tsp vanilla extract
3/4 cup chopped pecans or walnuts

Preheat oven to 350 degrees.
Set out a 9-inch loaf pan and nonstick cooking spray.

In a large mixing bowl combine the flour with the Splenda, baking powder, baking soda, and salt; set aside.

In a separate bowl combine the well mashed bananas, coconut oil, buttermilk, and vanilla until well blended.

Make a well in the center of the dry ingredients and pour the banana mixture into the well.  Stir with a wooden spoon or silicone spatula until well combined.  Stir in the chopped nuts until blended.

Spray the loaf pan with the nonstick cooking spray.  Pour the batter evenly into the pan.

Place in oven and bake at 350 degrees 45 minutes or until a wooden toothpick inserted in the center comes out clean and bread is pulling away from edges of pan.

Cool in pan on wire rack for 2 to 3 minutes.  Remove to the wire rack to cool completely.

*This is a flour that is 100% whole wheat.  It is made from white wheat rather than red wheat.  Available almost anywhere. I bought mine at Walmart. If your store doesn't carry it, ask them to.

**Store brands are just as good.  I made the bread pictured above with Kroger's brand, Apriva.

***If you don't have buttermilk, make your own sour milk.  Put about 1 1/2 teaspoonfuls of vinegar in measuring cup and add milk to make 1/3 cup.

BACON-CIDER GREEN BEANS

This recipe combines two of my favorite foods - bacon and green beans!  Don't omit the red pepper and/or cider vinegar as both are healthy and good for diabetics.

1/2 lb hickory smoked bacon, diced
1 medium-size yellow onion, chopped
3 lb fresh green beans, washed thoroughly and trimmed (break if desired)
1 tsp dried crushed red pepper flakes
1 tsp salt
water
2 tbsp unsalted butter, softened
2 1/2 tbsp cider vinegar

In a Dutch oven or other large pan, over medium heat, cook the bacon about 10 minutes until browned and crisp.  Add the onion to the skillet and saute a few minutes until tender.

Add the green beans, crushed red pepper flakes, and salt; stir to combine well.  Add enough water to just cover the beans.  Bring to a boil, cover, and reduce the heat to low.  Simmer approximately 45 minutes or until the beans are tender (not crisp tender).

Drain the beans (save liquid & refrigerate - use later as vegetable broth) and transfer to serving bowl.  Toss beans with the butter and vinegar.

This is a file photo.

STRAWBERRY JAM

 

3 pints ripe strawberries, stemmed

3/4 cup water
1 pkg (1.75-oz) fruit pectin for lower sugar recipes
1/4 cup Splenda sugar blend (or 1/8 cup sugar & 1/8 cup Splenda granulated)

Cut regular-size strawberries in half, larger ones in quarters. Crush berries using either a potato masher or food processor.

Measure 3 cups of the mashed berries into a large saucepan; stir in the water. Gradually add the pectin, stirring until well blended. Bring the mixture to a full boil (continues boiling even when stirred) over medium-high heat. Boil for 1 minute while stirring constantly. Remove from the heat.

Add the Splenda to the mixture; stir until completely dissolved. Using a large spoon, skim off any foam that forms. Allow to stand for 5 minutes. (This will allow for separation of the fruit and the liquid.)

Ladle the hot jam into very hot (in boiling water) jars; wipe rims and threads of jars clean. Screw the lids (also hot in boiling water) tightly. Place jars into a canner or large cooker that has hot water. Bring to a gentle boil and process for 10 minutes. Carefully remove jars from hot water and place on towels to cool completely. After jars are cooled, check lids to be sure they are sealed. You should have heard lids "popping" as they sealed. Lids that are sealed will have a slight indention in center and when lightly pressed in center with a finger tip, lid will not spring back. Any jars that did not seal should be refrigerated.

Sealed jars will keep in a cool dark place for up to a year. Opened jars in refrigerator will last 2 to 3 weeks.
If you cannot use any sugar, 1/4 cup Splenda granulated. Your final product may not be as perfect as the sugar blend but healthier for you.

file photo

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.

file photo

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. This is a repost of a 2013 post. There is now some very good, powdered sugar substitutes on the market. I sometimes add a half cup of chopped walnuts, pecans, or almonds. Nuts are good for diabetics.

3/4 cup plus 2 tablespoons white 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.

This is a great cake to garnish with some fresh berries.

 

 

 File Photo

EASY VEGETABLE BEEF SOUP

Note: If you have a problem with salt, be sure to use low-sodium beef broth and no salt added diced tomatoes.

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.

File Photo

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.)

This is the file photo.

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

file photo.

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. NOTE: This is a repost from an old blog page. You can now buy some good powdered "sugar" substitutes on the market.

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 pi

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

File photo