EASY CHOCOLATE CHIP COOKIES

1 cup all-purpose flour**

1 1/4 cups white whole-wheat flour
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened applesauce
1/4 cup ground flaxseed
1/4 cup coconut oil
1/2 cup Splenda Granulated
1/4 cup Splenda Brown Sugar Blend
1 tsp vanilla extract
2 eggs
1 pkg sugar-free chocolate chips
1/2 cup chopped pecans*, optional

Preheat oven to 375 degrees.
Line cookie sheets with parchment paper; set aside.

In a small bowl, combine the flours, baking soda and salt; set aside.

Using an electric mixture at medium speed, blend the applesauce, flaxseed, coconut oil, both Splenda products and the vanilla extract just until blended. Add the eggs, one at a time, mix well. Gradually add the flour mixture, beating until blended. Stir in the chocolate chips and the pecans, if using.

Spoon rounded tablespoonfuls of the dough onto the prepared cookie sheets. Bake at 375 for 9 to 11 minutes or until lightly browned. Cool on wire racks.

Yield: Approximately 3 dozen.

*I always use nuts in my cookies, if possible, as they are a great addition to a diabetic diet.
**I usually use 2 1/4 cups white whole-wheat flour and omit the all-purpose. Sometimes I substitute 1 cup garbanzo bean flour for the all-purpose. I eliminated refined grains from my kitchen about sixteen years ago, so I never use all-purpose flour for anything.

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CRUNCHY BAKED CHICKEN BREASTS

 

4 skinless boneless chicken breast halves

1 cup corn flakes
3/4 tsp poultry seasoning
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fat-free milk
2 tbsp olive oil

Preheat oven to 400 degrees.
Spray an 8-inch square baking pan with nonstick olive or canola oil spray; set aside.

Place cornflakes in a gallon-size zip-top baggie and crush with a rolling pin. Add the poultry seasoning, paprika, salt and pepper to the cornflakes and shake well to distribute the spices throughout; set aside.

Pour milk into a shallow dish; dip chicken in the milk then place in the baggie. Shake until coated; remove from baggie and place in the prepared pan. Drizzle the olive oil over the chicken and bake at 400 degrees for 20 minutes or until juices run clear.

Yield: 4 servings

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CRANBERRY AND APPLE RELISH

When you start thinking of something different to go with your lean meats such as turkey, chicken, pork, etc, give this relish a try.

1 bag (12-oz) fresh cranberries

1 cup Splenda Granulated
1 cup water
3 tbsp orange juice concentrate
1 medium apple, peeled, cored and diced
1/3 cup golden raisins

Place cranberries, Splenda, water, and orange juice.in a medium saucepan. Bring mixture to a boil and boil for 3 to 4 minutes or until the berries start to thicken and the water has been reduced by half.

Remove from pan and place in a medium bowl. Cover and refrigerate 2 to 3 hours overnight.

Add diced apple and half the raisins to cranberries; stir well. Refrigerate until ready to serve then just before serving sprinkle the remaining raisins (I omit as I don't like raisins) over the relish as a garnish.

Served chilled with meats such as poultry, pork, etc.

Yield: 20 servings
Per serving: 25 calories, 6g carbs, 0 protein

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SUGARLESS AND FLOURLESS CITRUS CAKE

NOTE: THIS RECIPE POPPED UP ON MY FACEBOOK PAGE TODAY. I AM SAVING IT HERE TO TRY LATER. THE ( ) PERSONAL REMARKS ARE MINE. THIS POSTING IS NOT A RECOMMENDATION ONE WAY OR THE OTHER AS I HAVE NOT YET TRIED THIS RECIPE.

Ingredients

• 2 cups almond meal or almond flour
• 1/4 cup stevia, or a sugar substitute of your choice (personal note: I never use Stevia for baking as I find it bitter at high temperatures. My favorite is Splenda Granulated)
• 1 tsp baking powder
• pinch sea salt (or table salt)
• 6 eggs at room temperature
• 1/2 cup honey (personal note: honey is a sugar, a natural one but still sugar)
• 1/4 cup olive oil
• juice of 1 lemon
• 1 Tbsp lemon zest
• 1 Tbsp orange zest

Directions

1. Preheat the oven to 350 degrees F. In a large bowl, mix the almond meal/flour, stevia, baking powder and salt.
2. In a separate bowl, beat the eggs and then add to the almond mixture.
3. Melt the honey. Add the honey to the mixture along with the olive oil, lemon juice and zests.
4. Mix well and pour into a well-greased pan.
5. Bake for 45-55 minutes.
6. Let the cake cool slightly in pan (type and/or size?) and then invert it onto a plate. Allow it to cool completely. Cut the cake into 18 slices an inch and a half thick.

Note: I believe this recipe is from Diabetic Club Diet.

BOSTON BAKED BEANS

4 cans (15-oz each) navy beans, drained, reserve 1 1/4 cups of the liquid

1/2 lb bacon, chopped
1 medium onion, chopped
1/4 cup prepared mustard
1/3 cup Splenda Granulated
2 tbsp molasses

Preheat oven to 350 degrees.

Fry bacon until browned. Remove with a slotted spoon and save half the bacon fat.

Add the onion to the skillet in the reserved bacon fat; cook until translucent.

Combine all ingredients into a 3-qt baking dish and bake at 350 degrees 45 minutes.

Yield: 18 servings
Per serving: 140 calories (25 calories from fat), 9g protein, 21g carbs
Dietary Exchanges: 1 1/2 starches and 1 lean meat

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APRICOT GINGER PRESERVES

4 quarts water

1/2 cup lemon juice
4 1/2 lbs ripe apricots
1/4 cup lemon juice
2 tsp grated fresh ginger
1 pkg (1.75-oz) low methoxyl pectin with calcium
1 1/2 cups Splenda Granulated

Put clean jars in boiling water in a canner, bring to a simmer. Only remove jars one at a time for filling. Put 2-piece lids in a saucepan of hot water, simmer until ready to use. Remove only as needed.

Combine the water and 1/2 cup lemon juice in a large bowl; set aside.

Fill a Dutch oven 3/4 full of water; bring to a boil. Immerse apricots in this water for 20 seconds or until skin will peel off easily. Remove apricots with a slotted spoon and immediately plunge into ice water to stop the cooking process. Using a paring knife, slip the skin from apricots; cut in half and remove the pits. Place in the lemon juice water to prevent browning; drain. Place apricots in a food processor in batches and process until finely chopped. Measure out exactly 6 cups of apricots.

In a large Dutch oven, combine the chopped apricots, 1/4 cup lemon juice, ginger and pectin; stir until pectin dissolves. Let stand 10 minutes.

Bring mixture to a full boil over medium-high heat. Boil for 1 minute while stirring constantly. Remove from heat and add the Splenda, stirring until completely dissolved. Using a large spoon, skim off any foam.

Ladle the hot preserves into the hot jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with the lids, screwing bands on tightly. Place jars on rack in the canner. Be sure water covers jars by an inch or two. Add boiling water if necessary. Cover and bring the water to a gentle boil. Process the preserves for 10 minutes.

Remove jars and place in an upright position on a towel to cool completely. You may hear popping as the jars cool and seal. After the jars are cooled, press the center of each lid with a finger. If lid doesn't spring back, it has not sealed and must be refrigerated.

Sealed jars may be stored in a cool dark place for up to 1 year. Unsealed jars and opened jars may be kept in the refrigerator for 2 weeks.

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LEMON CHICKEN ORIENTAL STYLE

2 tsp cornstarch, divided

1/4 cup + 1 tbsp low-sodium soy sauce, divided
12-oz chicken breast tenders, cut into thirds
1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tsp minced fresh ginger
2 garlic cloves, minced
1 tbsp Splenda Granulated
1 tbsp olive oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Mix 1 teaspoon of the cornstarch and the 1 tablespoon soy sauce in a small mixing bowl. Add the chicken pieces, stir to coat, cover and marinate in the refrigerator for 10 minutes.

In a medium mixing bowl, stir together the lemon juice, chicken broth, ginger, garlic, Splenda, and the remaining teaspoon of cornstarch.

Heat the olive oil in a medium-size frying pan. Add the chicken and cook over medium-high heat 3 to 4 minutes or just until cooked through. Add the sauce and peppers. Cook 1 to 2 minutes or until the sauce thickens and the peppers are crisp tender.

Garnish with lemon slices, if desired.

Yield: 4 servings
Per serving: 150 calories, 21g protein, 6g carbs
Dietary Exchanges: 1/2 starch, 3 lean meats

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SWEET AND CRUNCHY MIXED NUTS

Nonstick cooking spray

3/4 cup pecan halves
3/4 cup walnut halves or whole unsalted peanuts
1/2 cup whole blanched almonds
1 egg white, lightly beaten
1/3 cup Splenda Granulated
1/2 tsp ground cinnamon

Preheat oven to 300 degrees.
Spray a 15 x 10-inch baking pan with nonstick cooking spray.

Combine the nuts in a mixing bowl and add the egg white; toss to coat all the nuts.

Combine the Splenda and cinnamon in a small bowl or cup; sprinkle over the nuts. Toss nuts to coat well. Spread out in one layer on the prepared baking sheet.

Bake at 300 degrees for 30 minutes or until the nuts are toasted. Stir every 10 minutes during baking.

Transfer to waxed paper to cool. May be stored in an airtight tin.

Yield: 8 servings
Per serving: 210 calories, 5g protein, 5g carbs, 1g sugar

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GREEN TEA-STRAWBERRY FIZZ

1 cup boiling water

4 bags green tea
2 tbsp Splenda Granulated
1/2 cup seltzer water
2/3 cup sliced strawberries
2 fresh mint leaves for garnish, if desired

Pour the boiling water over the tea and steep for 1 1/2 - 2 minutes. Remove tea bags and stir in the Splenda; chill.

Just before serving, pour into 2 ice filled glasses, add the seltzer and strawberries. Add a mint leaf to each, if desired.

Yield: 2 8-oz glasses

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EASY SUGAR-FREE BROWNIES

I made these today based on one of my older brownie recipes. They are pretty good as a sweet treat for this diabetic.

1 1/2 cups white whole wheat flour
1/2 cup cocoa
1 tsp baking powder
1/2 tsp salt
2/3 cup canola or olive oil
2 cups Splenda or Stevia granulated
4 eggs
2 tsp vanilla

1 cup unsweetened applesauce
1 cup nuts, chopped

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable oil spray; set aside.

In a mixer bowl, beat the sweetener, oil, and eggs. In another bowl, combine the flour with the salt, baking powder, and cocoa, blend well to mix. Add the flour mixture to the sugar mixture; mix well and add the vanilla. Fold in the nuts. Pour the batter into the prepared pan and bake 25 minutes at 350 degrees.

Brownies may be eaten plain with a scoop of sugar-free frozen yogurt, some whipped cream or fresh fruit. I made the following thin icing, poured it on to cover all the brownies.

ICING:
3 tbsp milk
1/2 to 3/4 stick butter
dash of salt, if using unsalted butter
1/4 cup cocoa
fake powdered sugar (recipe on this blog) or swerve powdered sugar product

In a saucepan, melt the butter with the milk. Add the salt, if using, and cocoa stirring until well mixed. Remove from the heat and let cool slightly. Add powdered sugar to make a good thin pourable icing. Pour over the cooled brownies and spread to cover. 

I like mine topped with a little sugar-free whipped cream or Cool Whip, when I eat them. I also enjoyed one with a fresh peach I had on hand.

OVEN FRIED FISH FILLETS

It is important to use the flour and breadcrumbs called for. Do not use regular white flour and regular white breadcrumbs as they are not good for diabetics.

2 tbsp unsalted butter

1 tbsp olive oil
1 egg, slightly beaten
1 tbsp water
1 tbsp fresh lemon juice
1/4 cup white whole-wheat flour, almond flour, or your favorite low-carb flour
1/2 tsp onion salt
1/8 tsp freshly ground black pepper
1 lb fish fillets
1/2 cup fine whole-grain breadcrumbs or your favorite low-car crumbs.

Preheat oven to 350 degrees.
In the oven, melt butter in a 9 x 13-inch baking dish. Add the olive oil and stir to blend; set aside.

In a medium bowl, combine the egg, water and lemon juice.

In a shallow pan or dish, combine the flour, onion salt and pepper.

Coat the fish fillets with the flour mixture then dip in egg mixture. Roll in the breadcrumbs. Place fillets in the baking dish, turning to coat with the butter/oil mixture.

Bake at 350 degrees for 15 to 20 minutes or until the fish flakes easily with a fork.

Yield: 4 servings.

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BABY SPINACH-BACON SALAD

1 bag (7-oz) baby spinach

1/2 cup whole-grain or low-carb croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp Splenda granulated
5 slices bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Place spinach and croutons in a large bowl; set aside.

To make dressing:
In a small mixing bowl, blend the water, vinegar, mustard, and Splenda together; set aside.

Slice bacon into small strips; place in medium saucepan and fry over medium-high heat until crispy (about 3 minutes). Add the onion and garlic; cook over medium-high heat 1-2 minutes.

Add the vinegar mixture to the saucepan and simmer a couple minutes. Pour over the spinach and croutons. Toss together and serve immediately.

Yield: 4 servings

Per serving: 80 calories, 5 g protein, 8 g carbs

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RED PEPPER HUMMUS

Olive oil cooking spray

2 cups chopped red bell pepper
1 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp apple cider vinegar
2 tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp cumin
2 tbsp Splenda Granulated
1 can (19-oz) garbanzo beans, drained

Spray a nonstick sauté pan with the olive oil cooking spray. Add the bell pepper and sauté 4-5 minutes; set aside.

In a food processor, combine the remaining ingredients, add sauteed peppers. Puree 1 minute, scrape down sides and continue to puree until smooth.

Place in a covered bowl and refrigerate until serving time. Garnish with additional chopped parsley, if desired.

Yield: 15-16 servings

Note: Garbanzo beans are excellent for diabetics.

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APRICOT ALMOND BARS

 As I always say, dessert recipes are not for all diabetics. Those whose blood sugar is under control should be able to eat a serving of this. Otherwise, skip this recipe. This is a good dessert recipe for large gatherings or to take to a meal that is shared with others. These are delicious for anyone; you can enjoy a piece of dessert with the others, and you aren't tempted to over-indulge as you would be if this was sitting in your kitchen.

Bottom:

1 box (2-layer size) sugar-free yellow cake mix
1/2 cup butter, melted
1/2 cup finely chopped almonds
1 cup no-sugar-added apricot preserves

Filling:
1 brick (8-oz) fat-free cream cheese, softened
1/4 cup Splenda Granular
2 tbsp white whole-wheat flour
Dash of salt
1 tsp vanilla extract
1 large egg
1/3 cup no-sugar-added apricot preserves
1/2 cup unsweetened flaked coconut
1/4 - 1/3 cup sliced almonds, optional

Preheat oven to 350 degrees.
Generously grease or spray with nonstick cooking spray a 9 x 13-inch baking pan; set aside.

In a large bowl, combine the cake mix and butter at low speed of electric mixer until crumbly. Stir in the almonds. Reserve 1 cup of the mixture. Press the remaining mixture in the bottom of the prepared pan. Carefully spread the 1 cup of preserves over the mixture. (Easier to spread preserves if warmed for a few seconds in the microwave.)

Using the same large bowl, beat the cream cheese, Splenda, flour, salt, vanilla and egg until mixed well. Lower speed to low and blend in the 1/3 cup of preserves. Carefully spread the filling over the base.

Combine the reserved bottom mixture and the coconut; sprinkle over the filling. Sprinkle sliced almonds overall, if using.

Bake at 350 degrees for 30 to 40 minutes or until golden brown and the center is set. Cool completely on a wire rack then refrigerate until serving time.

Store any leftovers in the refrigerator.

Note: Only you and your doctor know the status of your blood sugar readings. Remember this is a dessert and should be treated as such. Do not overindulge.

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GLUTEN-FREE ALMOND CHICKEN BAKE

4 skinless, boneless chicken thighs

1/2 cup almond meal
1 tsp salt
1 tsp pepper
1 tsp paprika

Preheat oven to 350 degrees.
Spray a glass baking dish with nonstick cooking spray; set aside.

Combine the almond meal, salt, pepper and paprika together in a resealable plastic bag. Add thighs, one at a time, to the bag and shake to coat. Place in a glass baking sheet.

Bake 25-30 minutes until chicken is cooked through and the juices run clear.

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BUFFALO CHICKEN MEATBALLS

1 lb lean ground chicken (or turkey)

1 tbsp dried parsley
2 garlic cloves, grated
1 small onion, grated
salt to taste
pepper to taste
1/2 cup Frank's Hot Wing Sauce
2 tbsp butter
low-fat ranch or blue cheese salad dressing for serving
carrot sticks and celery sticks for serving, optional

Preheat oven to 350 degrees.
Lightly spray a baking sheet with nonstick cooking spray; set aside.

In a small bowl, combine the chicken, parsley, onion, garlic, salt and pepper. When mixture is combined well, shape into 16 meatballs. Place meatballs on the prepared baking sheet.

Bake meatballs at 350 degrees 12-15 minutes or until cooked through.

Meanwhile, combine the hot sauce and butter in a small saucepan. Bring to a simmer over low heat.

Place meatballs in a bowl and coat with the sauce.

Serve with the salad dressing and carrot and/or celery sticks, if desired.

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RASPBERRY COCKTAIL SAUCE WITH CHILLED SHRIMP

This is a SPLENDA brand recipe.

2 lbs cooked, peeled and deveined shrimp
Sauce:
1 cup no-sugar-added raspberry preserves
1/4 cup prepared horseradish
3 tbsp Splenda Granulated
2 tbsp tomato paste
3 tsp sherry wine vinegar
2 tbsp Worcestershire sauce
1 garlic clove, minced
1 jalapeno pepper, (seeded), minced
1/2 tsp salt
1 pinch black pepper

Place sauce ingredients in a blender or food processor. Blend or process 30 seconds or until smooth.

Chill sauce at least a couple hours before serving. Sauce will keep in the refrigerator for 5 days.

Yield: 32 servings
Per serving: 45 calories, 6 g protein, 4 g carbs
Dietary Exchange: 1 lean meat

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SAUTEED ZUCCHINI

1 tbsp butter or olive oil

4-5 zucchini, sliced thin
1 tbsp chopped chives
Parmesan cheese for garnish

Melt the butter in a large skillet; add zucchini and chives. Saute 4 to 5 minutes until crisp tender. Place on serving platter and sprinkle with the Parmesan cheese.

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WHITE WHOLE WHEAT WALNUT CRUMB CAKE

This is a recipe I got from a Pillsbury Bake-Off back in the 1980s. I have updated it to use white whole-wheat flour which I prefer. Use original whole-wheat flour if you prefer. After being diagnosed with diabetes I made other changes to make this cake diabetic friendly. Remember as diabetics we should only have desserts such as this occasionally or for special occasions. And only 1 serving per day!

STREUSEL TOPPING:

• 1 cup chopped walnuts or pecans
• 2 tbsp Splenda Brown sugar Blend
• 1 rounded tsp ground cinnamon

CAKE:

• 2 cups white whole wheat flour
• 1/2 cup firmly packed Splenda Brown Sugar Blend
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup low-fat milk
• 1/3 cup unsalted butter, softened
• 1 large egg

GLAZE:

3/4 cup 'fake' powdered sugar (recipe below) OR Swerve 'powdered sugar'

1 - 2 tbsp water

Preheat oven to 350 degrees.

Grease and flour (or spray with nonstick cooking spray) two round cake pans.

In a small bowl, mix all streusel ingredients until well blended; set aside.

In a large bowl, combine all the cake ingredients at low speed of electric mixer just until moistened. Beat at medium speed for 2 minutes.

Spread 3/4 cup batter in each of the pans; sprinkle each with 1/4 cup of the streusel. Carefully spread remaining batter of the streusel then top with the remaining streusel mixture.

Bake cakes at 350 degrees 20-30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cool somewhat.

In a small bowl, combine the glaze ingredients until of a drizzle consistency. Drizzle over warm (not hot) cakes.

'FAKE POWDERED SUGAR'

1 cup Splenda granulated

1 tsp cornstarch

Using a blender, process until mixture resembles powdered sugar

Yield: Each cake 8 servings. Tip: You can wrap one of the cakes in Saran-type wrap then place in a gallon baggie and freeze for another time.

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