TURKEY CUTLETS WITH MUSHROOM SAUCE

4 (4-oz each) turkey cutlets

1/2 cup white whole-wheat flour
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1/4 cup butter, divided
1 cup sliced mushrooms
1 can (14.5-oz) chicken broth

Combine 1/4 cup of the flour, salt, and pepper in a shallow bowl; coat turkey in the mixture.

Melt 1 tablespoon of the butter in a skillet over medium-high heat; add the cutlets. Cook until the cutlets are lightly browned, about 5 minutes per side*; drain on paper towels.

Place cutlets on a serving platter and keep warm.

Heat the remaining butter in the same skillet; add the mushrooms. Saute mushrooms for around 5 minutes until tender. Stir in the remaining flour and cook, stirring constantly, until bubbly, about 4 to 5 minutes.

Stir the broth into the skillet with mushrooms and cook, stirring constantly, until slightly thickened, about 3 minutes. Drizzle the sauce over the turkey cutlets to serve.

Garnish with fresh green sprigs, if desired.

*Always be sure poultry is cooked through.

 

FRESH STRAWBERRY PIE

I love this pie. The original recipe was a favorite since I was a teenager. When I was diagnosed as a diabetic I adjusted the recipe to fit my new diet. Had it for dinner tonight and my husband kept telling me how good it was (he doesn't like sugar-free, he doesn't think!).

2 9-inch deep dish pie shells, baked and cooled
1 1/2 cups Splenda granulated or Splenda Baking Blend
5 level tbsp cornstarch
2 small (4-serving size) sugar-free strawberry-flavored gelatin
2 1/2 cups boiling water
2 pints fresh strawberries, washed, hulled, and cut in half if very large
whipped cream for serving

Place strawberries in the baked and cooled pie shells.

In a medium saucepan combine the Splenda, cornstarch and gelatin, stirring to combine well. Gradually stir (I stir with a wire whisk) in the boiling water.

Cook mixture, stirring constantly, until mixture boils and turns an opaque color.  Pour the mixture over the strawberries and refrigerate until set.

Garnish with whipped cream for serving, if desired.

This is a post from 5 years ago.

TASTY VEGGIES

 

12 small new red potatoes

1 lb very small carrots
12 small white onions
6 large lettuce leaves
2 sprigs fresh parsley
1/2 cup boiling water
2 tsp Splenda granulated or equivalent of your favorite sweetener
1 tsp salt
Dash of freshly ground black pepper
1/4 cup butter
2 pkgs (10-oz each) frozen tiny peas
3 tbsp butter, melted

Scrub potatoes and remove a strip of peel from the centers.

Peel onions and carefully trim roots so onions hold together.

Peel or scrape carrots.

Line the bottom of a large heavy skillet with 3 or 4 of the lettuce leaves; be sure bottom is covered. Add the potatoes, onions, carrots, and parsley. Pour the boiling water overall and sprinkle the Splenda, salt, and pepper over the veggies. Cut the 1/4 cup of butter into pats and and dot over the top of the veggies; top mixture with the remaining lettuce leaves.

Cook in skillet over medium heat, tightly covered, for 15 minutes.

Heat ovenproof serving dish in a warm oven.

Separate the frozen peas so they are not accumulated in frozen blocks; sprinkle over the top of the skillet mixture. Cover skillet and cook an additional 10 to 15 minutes or until the vegetables are tender. Remove from the heat.

Uncover skillet and remove the steamed parsley and lettuce leaves using a fork; discard. Gently spoon the veggies into the heated serving dish; arrange and garnish with fresh lettuce, if desired. Drizzle melted butter overall.

Yield: 6 to 8 servings

Note: This should be a side dish to a lean protein item.

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DILLED CARROTS

3/4 cup low-fat chicken broth

1 lb carrots, cut into 2-inch strips
1 cup sliced celery
2 tbsp sliced green onion
1 tbsp Splenda Granulated (or equivalent amount of your favorite sweetener)
3/4 tsp dried dill
1 can (8-oz) sliced water chestnuts, drained
1 tbsp chopped fresh parsley or 1 tsp dried parsley flakes
1 sprig fresh dill for garnish, if desired

Bring the broth to a boil in a large saucepan.

Add the carrots, celery, onion, Splenda, dill, and water chestnuts to the boiling broth; cover and reduce heat to medium. Cook for 10 to 15 minutes, stirring occasionally) or until the carrots are crisp-tender. Drain and sprinkle the parsley over all.

Garnish with a sprig of fresh dill, if desired.

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ASPARAGUS, PEAS, AND TOMATOES WITH HERB BUTTER

Yummy and healthy, this makes a perfect side dish. Per serving, only 111 calories, 6 total carbs (2 fiber),  0 sugar grams, and 2 grams protein. 

• 4 tablespoon(s) unsalted butter, at room temperature
• 1 tablespoon(s) chopped fresh chives
• 1 tablespoon(s) chopped fresh parsley
• 1 teaspoon(s) freshly ground pepper
• 1/2 teaspoon(s) salt (I suggest omitting or cut back to 1/4 tsp)
• 2 tablespoon(s) olive oil
• 2 bunch(es) asparagus, ends trimmed
• 1 cup(s) fresh peas
• 2 clove(s) garlic, chopped
• 1 cup(s) (1/4 pint) grape tomatoes, halved
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Directions
1. In a small bowl, combine the butter, chives, parsley, freshly ground pepper, and salt; mix well. Transfer the herb butter to a 12-inch-long piece of plastic wrap and roll it into a log. Twist the ends of the plastic wrap to seal. Refrigerate the herb butter until firm, at least 1 hour or up to 2 days.
2. In a large sauté pan over medium-high heat, heat the olive oil. Add the asparagus and sauté for 5 minutes. Add the peas and garlic, and sauté until the asparagus and peas are just tender, about 8 minutes. Add the tomatoes, and red pepper flakes to taste, and sauté for 2 minutes. Transfer the mixture to a large platter.
3. Slice chilled herb butter into 1/2-inch-thick disks; serve with warm vegetables.

• Note: This is an old Country Living recipe.

SMOKY CAULIFLOWER

This is a delicious side dish from TOH, 2013.

1 large head cauliflower broken into 1-inch florets (about 9 cups)
2 tbsp olive oil
1 tsp smoked paprika
3/4 tsp salt
2 garlic cloves, minced
2 tbsp minced fresh parsley

Place cauliflower in a large bowl.

Combine the oil, paprika, and salt; drizzle over cauliflower and toss to coat.

Transfer to a 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450 degrees for 10 minutes.

Stir in the garlic and bake 10 to 15 minutes longer until cauliflower is tender and lightly browned, stirring occasionally.

Sprinkle with the parsley.

Yield: 8 servings

Note: This makes a good diabetic side dish. A 3/4 cup serving equals 58 calories, 4 grams fat (healthy fat from the olive oil), 6 g carbs, 2 g protein.

DEEP DISH PEACH PIE

Sugar-free pastry for a 1-crust pie

1 cup + 1 tbsp Splenda or Stevia granulated
2 tbsp cornstarch
3 lbs (= to 6 cups prepared) fresh peaches, seeded, pared, and sliced
2 tbsp ReaLemon
2 tbsp butter, melted
1/4 tsp almond extract
1 egg yolk + 2 tbsp water
2 tbsp sliced almonds

Preheat oven to 375.

In a small bowl, combine 1 cup of the sweetener and the cornstarch.

In a large bowl, toss the peaches with the ReaLemon; add the sweetener mixture, butter, and almond extract. Pour the mixture into an 8-inch square baking pan or dish.

Roll the pastry to a 9-inch square; cut slits near center. Place the pastry over the filling; turn under edges, seal and flute.

Mix the egg yolk and water, brush over surface of the pastry. Sprinkle with the remaining tablespoon of sweetener and the almonds.

Bake pie at 375 degrees for 45 to 50 minutes or until golden brown.

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Remember this is a desert and needs to be treated as such. One serving per day. Make and share with others.s

RIB EYE STEAKS WITH GARLIC AND ONION

If you want a steak once in a while, this might be a good option for you.

4 (4-oz each) rib eye steaks

1 tbsp unsalted butter
2 tbsp olive or coconut oil
1 large red onion, chopped
3 garlic cloves, crushed
1/3 cup beef broth
2 tbsp jarred horseradish
3/4 tsp salt
1/2 tsp freshly ground black pepper

Using paper towels, pat steaks dry.

Heat large skillet over medium-high heat; add steaks and cook for 5 minutes per side for medium (adjust time to suit your taste).  Remove from pan and keep warm.

Add the butter and oil to the skillet and stir to blend. Add the onion and garlic; saute 5 minutes or until onion is tender and pan juices are almost evaporated. Using a slotted spoon, remove onion and garlic from the pan.

Add the beef broth to the skillet and cook, stirring constantly, for a couple of minutes to reduce the sauce.

Return the onion and garlic to the skillet; add the horseradish, salt and pepper. Heat to a serving temperature.

To serve, spoon the onion mixture over the steaks.

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LEMON-POPPY SEED-ZUCCHINI BREAD

This recipe makes 3 mini loaves. They are perfect for gifting or just make up the three and freeze 2 for use later. After all, we know we diabetics should not overindulge!

1/2 cup butter, softened
1 cup Splenda or Stevia granulated
1/3 cup granulated sugar (use more Splenda if you have a serious blood sugar problem)
3 large eggs
1 cup white whole-wheat flour
1/2 cup garbanzo bean flour (use an additional amt of white whole-wheat if you don't have this flour) or your favorite low-carb substitution
1/2 tsp salt
1/8 tsp baking soda
1/2 cup fat-free sour cream
1 cup shredded zucchini
1 tbsp lemon zest
2 tsp poppy seeds

Preheat oven to 325 degrees.
Grease and flour 3 5 x 3-inch mini baking pans (disposable aluminum foil pans work great for gifting and for freezing).

In large mixer bowl, beat the butter at medium speed of electric mixer until creamy. Gradually and the Splenda and sugar, beating until light and fluffy. Add the eggs, one at a time, beating after each just until blended.

In a separate bowl, stir together the flours, salt, and baking soda. Add flour mixture to the butter mixture alternately with the sour cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in the zucchini, lemon zest, and poppy seeds.

Spoon about 1 1/3 cups of batter into each prepared pan.

Bake at 325 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes before removing from pans (if doing so). Cool completely before cutting.

Note: This is a recipe I got from a Southern Living Magazine several years ago and changed it to a diabetic-friendly recipe.

SWISS CHICKEN QUICHE

1 (9-inch) unbaked pie shell (No sugar, preferably whole-grain or low-carb)

2 cups cubed cooked chicken (or turkey)
1 cup shredded Swiss cheese
2 tbsp white whole-wheat flour
1 tbsp chicken instant bouillon
1 cup low-fat or fat-free milk
3 large eggs, beaten
1/4 cup chopped onion
2 tbsp chopped green bell pepper
2 tbsp chopped pimiento

Preheat oven to 425 degrees.

Bake pastry shell for 8 minutes at 425 degrees; remove from oven and lower oven temperature to 350 degrees.

In a medium mixing bowl, toss the cheese with the flour and bouillon then add the remaining ingredients; mix well.

Pour mixture into the pastry shell and bake at 350 degrees for 40 to 45 minutes or until set.

Let stand for 10 minutes before cutting to serve.

Leftovers should be refrigerated.

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CHICKEN CAESAR SALAD

 

4 (1 lb total) skinless boneless chicken breasts

1 head romaine lettuce
1 lemon, juiced
2 hard-boiled eggs, peeled and chopped
1/2 tsp freshly ground black pepper
1/4 cup shredded Parmesan cheese
1 cup whole-grain croutons

Dressing:
2 garlic cloves
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1 tbsp Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp salt
1 egg
2 tbsp lemon juice

Preheat broiler.

Make dressing by processing the garlic, oil, cheese, Worcestershire sauce, mustard, and salt in a blender for 15 seconds. Add the egg and lemon juice and process until smooth.

Broil the chicken around 15 minutes or until the juices run clear when meat is pierced. Remove from oven to a cutting board; cut into bite-size pieces and set aside.

Wash lettuce and pat dry. Tear into large pieces and place in a large salad bowl. Squeeze the lemon juice over the lettuce and toss lightly.

Add the eggs, chicken, pepper, and dressing to the lettuce; toss lightly. Sprinkle the shredded Parmesan cheese and the croutons over the salad before serving.

Yield: 4 servings.

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BAKED ACORN SQUASH STUFFED WITH APPLES

 

Salt to suit taste, optional

4 medium-size acorn squash

1 can (1.25-lb) sliced apples packed in water
1/2 cup Splenda Brown Sugar Blend, packed (or your favorite brown sugar substitute)
Dash of ground nutmeg
1/2 tsp ground cinnamon
Preheat oven to 350 degrees.
Lightly grease an oblong cookie sheet in 1-inch sides; set aside.

Wash squash and cut in half lengthwise. Using a small spoon, scoop the seeds and membranes from the squash halves and discard.

Place the squash halves, cut side down, into the prepared pan. Add 1/2 cup water and cover the pan tightly with aluminum foil.

Bake squash for 45 minutes at 350 degrees. When squash is done it will be tender and a fork can easily pierce the skin.

Increase the oven temperature to 425 degrees. Using a slotted spoon and a large fork, remove squash from the pan and discard the accumulated liquid. Return the squash to the pan, this time cut sides up. Lightly sprinkle some salt into each squash.

Drain the apples well and place in a bowl. Sprinkle with about 2/3 of the Splenda blend and toss until the apples are coated. Spoon the mixture evenly into the squash cavities. Sprinkle with the remaining Splenda, nutmeg, and cinnamon.

Return squash to the oven and bake until the apples are hot and glazed, about 10 to 15 minutes. If some of the glaze drips onto the pan, spoon back over the apples before serving.

I suggest serving with a lean protein food.

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HOMEMADE HOT CHOCOLATE MIX

3 cups low-fat dry powdered milk

1/3 cup unsweetened cocoa powder
1 cup Splenda granulated (or your favorite sugar substitute)

Put all ingredients in a mixing bowl and mix together well. Place in air-tight jars or canisters for gift-giving or personal use.

Directions for use: Use 6 level tablespoons to each cup of hot water. For a richer drink add some whipped cream (if that won't mess up your blood sugar) and sprinkle with cinnamon. Or add a cinnamon stick for stirring.

Note: Cinnamon is a great blood sugar stabilizer.

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MANHATTAN CLAM CHOWDER

This recipe was sent to me by Everyday Diabetic Recipes who got it from Mr. Food. One serving has a good carb to protein ratio for diabetics - 22 g carbs to 9 1/2 g protein. I won't be trying it as I don't like clam chowder but I thought some of you might enjoy it.

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 ribs celery, chopped
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 2 (14-1/2-ounce) cans diced tomatoes, undrained
• 2 (10-ounce) cans baby clams, undrained
• 2 (8-ounce) bottles clam juice
• 2 tablespoons real bacon bits
• 1 teaspoon dried thyme

What To Do:

1. In a 6-quart soup pot, heat oil over medium heat until hot but not smoking. Add onion, celery, and carrots and sauté 5 to 7 minutes, or until onions are tender, stirring frequently.
    
2. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 50 to 55 minutes, or until potatoes are fork-tender. Ladle into bowls and serve. Garnish each bowl with a sprig of fresh parsley if desired.

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SPINACH AND MUSHROOMS

2 tbsp olive or coconut oil

1/2 lb sliced fresh mushrooms
2 garlic cloves, minced
2 lb fresh baby spinach leaves
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup grated Parmesan cheese

Heat the oil in a large skillet over medium to medium-high heat. Add the mushrooms and garlic to the skillet and cook, stirring, until mushrooms are tender.

Add the spinach to the skillet and cook, stirring, over medium heat for 4 to 5 minutes until the spinach has wilted but color is still bright.

Stir in the salt and pepper.

Sprinkle cheese overall.

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CHICKEN SALAD WITH WILD RICE & TARRAGON VINAIGRETTE

Did you know that wild rice is not actually rice? It is the seed of a certain marsh plant and is full of nutrients. It is considered a good source of plant protein.

1/2 cup uncooked wild rice

2 cups chopped cooked chicken breasts
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/2 cup chopped toasted, blanched almonds
Tarragon Vinaigrette (recipe below)
1 cup loosely packed watercress leaves (or other salad greens)

Rinse rice in a fine mesh strainer.

Bring 1 1/2 cup salted water to a boil over medium-high heat in a small saucepan. Stir rice into boiling water and return to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 40 to 50 minutes or until tender; drain and rinse under cold water then drain again.

Stir together the chicken, onions, celery, almonds and rice in a large bowl until well combined. Drizzle vinaigrette (amount to suit taste) over all; toss to coat.

Chill chicken salad for an hour before tossing with the greens to serve.

Yield: 4 to 6 servings.

Tarragon Vinaigrette:
1/2 cup olive oil
1/4 cup white vinegar
1 tbsp chopped fresh tarragon
1 tsp kosher salt
1/2 tsp freshly ground black pepper

In a small bowl, slowly add the oil to the vinegar, whisking constantly until smooth.  Whisk in the tarragon, salt, and pepper.

Yield: Approximately 3/4 cup

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LIME SHERBET PUNCH

1/2 gallon sugar-free lime sherbet

1 (2 liter each) bottles diet 7 UP, chilled
1 (2 liter) bottle diet ginger ale, chilled

Combine the 7 UP and ginger ale; stir in the sherbet. Serve in a large punch bowl.

Yield: Approximately 40 punch cup servings

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LEMON CHICKEN PICCATA

3 large lemons

4 (1 lb total) boneless skinless chicken breast halves
1/4 cup mayonnaise
3/4 cup Ritz-type cracker crumbs (or your favorite low-carb crackers)
2 tbsp olive or coconut oil
2 tsp chopped fresh parsley
1/2 cup chicken broth
1 tbsp butter

Cut 1 lemon in half and then cut 4 thin slices from one of the halves; set aside. Squeeze the juice from the remaining lemons.

Coat the chicken with the mayonnaise then coat with the cracker crumbs.

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side. Chicken should be golden brown on both sides and cooked through. Transfer to a platter and cover to keep warm.

Using a paper towel, wipe up any crumbs from the skillet; add the lemon juice and broth to the skillet. Cook mixture on medium-high for 6 to 8 minutes or until slightly reduced; stir occasionally during cooking. Add the butter and the reserved lemon slices; cook and stir over low heat for 3 to 4 minutes until butter is melted and lemons are heated through.

To serve, pour the sauce over the chicken and sprinkle with the chopped parsley.

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PORK CHOPS WITH GRILLED PEACHES AND ARUGULA

My version of a recipe from Diabetic Living.

2 (1/2" thick) bone-in pork chops
1/4 tsp salt
1/2 tsp ground black pepper
dash of garlic powder
2 small peaches, halved and pitted
4 (1/2") slices baguette, optional
3 cups arugula
1 tbsp balsamic glaze
1-oz feta cheese, crumbled

Preheat a grill to medium high.

Season pork chops with salt, pepper, and garlic. Place chops over direct heat on grill, cover and grill, turning once, until done (about 6 to 8 minutes - meat thermometer should read 145 degrees to be done)

Grill peaches, cut side down, rotating once halfway through, until charred (about 3 minutes).

Grill bread slices, if using, until marks form.

When you can handle the peach halves, cut each half into thirds.

Line plates with arugula and top with the peaches and pork chops. Drizzle with balsamic glaze and top with the cheese. Serve with the bread, if using.

Yield: 2 servings
Per serving: Calories 377, Carbs 31 g (3 g fiber, 15 g sugar, mostly natural from peaches), Fat 11g, 5 g sat, 37 g protein

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SOUTHWESTERN BEEF & BEAN BURGER WRAPS

I got this recipe several years ago from Diabetic Connect. Personally, I would use every opportunity to cut back on sodium.

• 12 ounces 93%-lean ground beef
• 1 cup refried beans
• 1/2 cup chopped fresh cilantro
• 1 tablespoon chopped pickled jalapenos
• 1 avocado, peeled and pitted
• 1/2 cup prepared salsa
• 1/8 teaspoon garlic powder
• 4 whole-wheat tortillas, warmed (see Tip)
• 2 cups shredded romaine lettuce
• 1/2 cup shredded pepper Jack cheese
• 1 lime, cut into 4 wedges

1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not over mix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.
3. Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.
4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.
5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.

Tip: To warm tortillas: Wrap in foil; bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

• Calories - 455
• Carbohydrates - 42g
• Saturated Fat - 6g
• Protein - 28g
• Sodium - 716mg
• Dietary Fiber - 9g
• This is a good carb/protein ratio for diabetics. Diabetics should have at least 1/3 as many proteins as carbs. This exceeds that amount.

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VANILLA MOUSSE CHEESECAKE

Now that I am diabetic, I am always reworking recipes to come up with diabetic versions. This is one such project. As I always say, this is a dessert and should be treated as such. Save for special occasions or occasions where you will be sharing with family and friends. And only 1 slice per day!

Preheat oven to 325 degrees.

1 1/2 cups sugar-free vanilla wafer crumbs

2 tbsp butter, melted

1 tbsp coconut oil, melted

Mix the crumbs, butter and oil together and press onto the bottom of a 9-inch springform pan.

1 pkg (8-oz) cream cheese, softened

3 pkg (8-oz each) reduced-fat cream cheese

1 cup Splenda or Stevia granular, divided

1 tbsp + 1 tsp vanilla extract, divided

3 large eggs

1 carton (8-oz) sugar-free frozen whipped topping, thawed

Fresh berries for garnish, if desired

Beat the cream cheese with 2 of the reduced fat cream cheese, 3/4 cup of the Splenda, and 1 tablespoon of the vanilla extract until mixture is well blended.  Add the eggs, one at a time, mixing on low speed after each, just until blended.  Pour mixture over the crust.

Bake cheesecake 50 to 55 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake, cool completely in the pan.

Beat the remaining reduced-fat cream cheese, remaining Splenda, and the teaspoon of vanilla extract in a large bowl until well blended. Whisk in the thawed whipped topping. Spread the mixture over the cheesecake.

Refrigerate for at least 4 hours before removing the rim of pan to slice and serve cake. Garnish with the fresh berries, if desired.

Yield: 10 servings

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GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

4 bone-in rib pork chops, 3/4-inch thick

2 garlic cloves, peeled
1 cup fresh basil leaves, packed
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper

With food processor running, drop garlic through the feed tube to mince. Stop machine and add the basil; process until chopped.  Add the juice, oil, salt and pepper; process to make a thin, wet rub.

Spread the basil-garlic mixture on both sides of the pork chops; let stand 15 to 30 minutes.

Prepare grill to a medium-hot fire. Brush grate with oil and grill the pork chops over direct heat, turning once, until of desired doneness. Internal temperature should reach at least 145 degrees.

Allow chops to stand for 3-4 minutes before serving.

SPICED GRANNY SMITH APPLES

1/2 cup butter (or 1/4 cup canola oil and 1/4 cup butter)

8 large Granny Smith apples, peeled, cored, sliced
1 1/4 cups Splenda granular
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Melt butter (or butter in oil) in a large skillet over medium-high heat.

Add the apples, Splenda, cinnamon, and nutmeg to the apples and saute 15 to 20 minutes or until the apples are tender.

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CHERRY ANGEL CREAM CAKE

1 (10-12-oz) prepared sugar-free angel food cake
14-oz diabetic sweetened condensed milk*
1 cup cold water
1 tsp almond extract
1 pkg (4-serving size) instant sugar-free vanilla pudding mix
2 cups whipping cream, whipped
2 cans (21-oz each) Splenda-sweetened cherry pie filling

Cut cake into 1/4-inch slices; arrange half on the bottom of a 13x9-inch baking dish.

In a large mixer bowl, combine sweetened condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.

Fold the whipped cream into the chilled mixture.

Spread half the cream mixture over the cake pieces in dish. Top with 1 can of the pie filling. Repeat the process.

Chill at least 4 hours or until set. To serve, cut into squares.

Leftovers must be covered and refrigerated.

*The recipe is on this blog.

Remember this is dessert and should be treated as such. Share with others so you aren't tempted to overindulge. This is a great recipe for pitch-ins or large family meals, etc.

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CHILI-GARLIC ROASTED SWEET POTATOES

This is a recipe I got  from Eating Well a few years ago. The note about the pepper is mine.

• 1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces
• 4 teaspoons extra-virgin olive oil or canola oil
• 1 tablespoon chile-garlic sauce (see Note)
• 1 tablespoon reduced-sodium soy sauce
• 1/8 teaspoon ground white pepper (note- I use freshly ground black pepper)

1

Position rack in lower third of oven; preheat to 450°F.

2

Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture.

3

Spread the potatoes evenly on a rimmed baking sheet.

4

Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.

Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.

Note: Sweet potatoes are recommended over Irish or white potatoes for diabetics.

PEPPERMINT BROWNIE DESSERT

Brownie:

1 box sugar-free brownie mix
1/2 cup canola oil
1/4 cup water
2 eggs

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil allowing some to hang over on the ends; spray the bottom only with nonstick cooking spray; set aside.

Prepare brownie mix as directed on the package using the ingredients listed above. Spread the batter into the prepared pan.

Bake brownie at 350 degrees for 28 to 30 minutes. Be careful not to overbake! Remove from oven and allow to cool in the pan on a wire rack for 1 hour.

Topping:
2 cups whipping cream
1 envelope unflavored gelatin
1 cup crushed peppermint sugar-free candies
24 peppermint candies for garnish
mint leaves for garnish, optional

While the brownie layer is cooling, place 1/2 cup of the whipping cream in a small saucepan. Sprinkle the gelatin over the cream; let stand 5 minutes to soften. Heat over low heat for 2 to 3 minutes until gelatin has completely dissolved, stirring often. Remove from the heat. Stir in half of the crushed candies. Allow to cool 20 to 25 minutes or until lukewarm, stirring occasionally. Most, but not all, of the candy will melt.

Beat the remaining 1 1/2 cups of the whipping cream in a large bow until stiff peaks form. Fold in the remaining crushed candies. Working very quickly, stir 1/4 of the mixture into the gelatin mixture. Fold gelatin mixture into the remaining whipped cream until blended.

Spread the whipped topping over the cooled brownies. Cover and refrigerate for 1 hour or more before serving.

To serve, using the foil, lift the brownie from the pan and cut into 24 squares. Top each square with a peppermint candy and mint leaves, if using.

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