EASY PUMPKIN CHOCOLATE CHIP MUFFINS

1 box yellow sugar-free cake mix

1 can (15-oz) pumpkin

1 tsp ground cinnamon or pumpkin pie spice
1/2 cup sugar free chocolate chips

Preheat oven to 350 degrees.
Spray 18-24 muffin cups with olive oil cooking spray; set aside.

Combine the dry cake mix, pumpkin and spice until well blended.  Stir in the chocolate chips.

Fill each muffin cup almost full and bake in 350-degree oven approximately 25 minutes or until done.

This is a picture of these muffins I took years ago when I used nuts instead of chocolate chips.

TEXAS ARMADILLO EGGS

2 to 3 cans of crabmeat

2 cans jalapeno peppers (about 17 peppers)

unsalted butter for sauteing 

1/3 cup finely chopped onion

1/3 cup chopped mushrooms

1 tbsp jarred garlic

salt to taste, optional

pepper to taste, optional

3 eggs, beaten

cracker meal for rolling

Sauté onion, mushrooms, garlic and spices, if using, in butter. Add crabmeat and mix together.

Slice jalapenos lengthwise and remove seeds (be sure to remove seeds). Slice peppers down one side only. Generously stuff jalapenos with crab meat mixture. Dip in a mixture of 3 eggs and 1/4 cup milk. Roll in cracker meal. Dip again into the egg mixture and roll again in the cracker meal. Drop into a preheated deep fryer and cook until golden brown, 2 to 3 minutes. Remove and drain on paper towels.

file photo, not this exact recipe

TUSCAN TURKEY AND WHITE BEAN SKILLET

1 tsp dried rosemary, divided

1/2 tsp garlic salt
1/2 tsp black pepper, divided
1 lb turkey breast cutlets
2 tsp canola oil, divided
1 can (14 1/2-oz) fire-roasted diced tomatoes, undrained
1 can (16-oz) navy beans, drained
1/4 cup grated Parmesan cheese

Pound the turkey cutlets to 1/4-inch thickness.

Combine half the rosemary, garlic salt, and half the pepper in a small bowl mixing well.  Sprinkle the spice mixture over the cutlets.

Heat half the oil in a large nonstick skillet over medium heat until hot.  Add half the cutlets and cook 2 to 3 minutes per side or until no longer pink in the center.  Transfer to serving platter, tent with aluminum foil and keep warm.  Repeat with remaining oil and cutlets.

To the same skillet, add the tomatoes with juice, beans, and the other halves of the rosemary and pepper; bring to a boil over high heat.  Reduce the heat to simmer and cook for 5 minutes.  Spoon tomato mixture over and around the turkey cutlets on the serving platter.  Sprinkle the cheese overall.
Garish with a sprig of fresh rosemary, if desired.

Yield: 6 servings

 Recipe and photo from an old diabetic magazine

OATMEAL AND BANANA PANCAKES

1 1/3 cups low-fat milk
1/2 cup quick cook oats
1 cup white whole wheat flour
 2 tsp baking powder
1 egg, beaten
2 tsp canola oil
1 large banana, peeled and sliced into 1/4-inch slices
1/2 cup sugar-free strawberry preserves

In a large mixing bowl combine the milk and oats; allow to set for 10 minutes.

Sift the flour and baking powder together. Add the flour mixture, egg, and canola oil to the oats; stir together until moistened but do not beat. Stir in the banana.

Spray griddle with nonstick cooking spray and heat up over medium heat. Drop the batter by 1/4 cupfuls onto the hot griddle. Cook about 3 minutes until bubbles form on on the tops and bottoms are browned. Turn and cook another minute or two until second side is browned.

Microwave the preserves on high until syrupy, about a minute or so. Serve this syrup with the pancakes.

Yield: 6 servings of 3 pancakes and 2 tablespoons of the syrup.
176 calories, 3 g (1 sat) fat, 35 g carbs, 6 g protein, 36 mg cholesterol, 2 g fiber, 198 mg sodium

To improve carb to protein ratio, I always recommend a couple slices of bacon or sausage (turkey or protein products are okay) with a serving of pancakes.

DIABETIC-FRIENDLY GRANOLA

3 cups rolled oats

1 tsp salt
1 cup raw almonds
1 cup unsalted, dry-roasted peanuts
1/2 cup unsalted mixed nuts
1/2 cup honey
1/4 cup canola oil
1 tbsp almond extract
1 tbsp ground cinnamon
1 tsp ground nutmeg

Preheat oven to 300 degrees.

Stir the oats, salt, almonds, peanuts, and mixed nuts together in a large bowl.

In a large measuring cup combine the honey and canola oil.  Stir in the almond extract, cinnamon, an nutmeg.  Gradually add the oat/nut mixture in batches to the honey/oil mixture in the measuring cup, stirring well after each batch until the cup is full.  Add this mixture to the remaining oat/nut mixture in the large bowl; mix well to coat.

Line a large baking sheet with waxed paper.  Spread the mixture evenly on the baking sheet.  Bake in the middle of the oven for 20 to 25 minutes at 300 degrees; stir every 5 minutes during baking. 

Allow to cool before serving.

Yield: 20 servings of 1/4 cup each.
Per serving: 206 calories, 6 g protein, 19 g carbs

This may be placed in a jar or a colorful tin for gifting.

file photo

Apple Crisp For Diabetics (Tasty For Anyone!)

This is a repeat post from 2011. It is one of the most popular recipes on this blog, so I thought I would repost for any newcomers.

With this delicious Apple Crisp recipe, everyone can enjoy the same dessert, and you won't hear one complaint. That is because this dessert doesn't taste like a "diabetic dessert". When you serve this recipe, no one will guess you just served them a diabetic crisp. If you and the diabetic don't tell, no one will ever know!

1/4 to 1/2 cup Splenda Brown Sugar Blend (depends on apples)
2 tbsp white whole wheat flour
1/2 tsp ground cinnamon
4 cups peeled and thinly sliced apples (Rome recommended)

TOPPING:
1 1/4 cups quick cooking oats
1/2 cup white whole wheat flour
1/4 cup Splenda Brown Sugar Blend or equivalent of your favorite brand
3/4 cup chopped nuts
1/2 cup butter, melted

Preheat oven to 350 degrees. Lightly spray an 8-inch square baking dish with nonstick cooking spray. Set aside.

To make the apple filling, combine brown sugar blend, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into the prepared baking dish. Set aside.

To make topping, combine oats, flour, brown sugar blend and nuts in a bowl. Stir in butter. The mixture will be crumbly. Spoon over the apple's mixture.

Bake at 350 degrees for 45 minutes or until the apples are bubbly and the topping is golden brown. Best when served warm.

NOTE: Yield: 9 servings at 310 calories, 38 carbs, 4 grams protein each. As with all fruits, there is the natural sugar of the apples and a high carb count. However, the oats and nuts counterbalance most of that. Enjoy this dessert after a meal that has a good protein count. You would not want to serve this dessert after a pasta or vegetarian meal. And as with all desserts, do not overindulge!

file photo fpr reference

HAM AND BROCCOLI QUICHE

1 sugar-free pie shell, unbaked
1 1/2 cups cooked and cubed ham
1 1/2 cups shredded Swiss cheese
1 cup frozen broccoli florets, thawed and drained thoroughly
4 large eggs
1 cup low-fat milk
1/4 tsp dried onion flakes
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp freshly ground black pepper

Preheat oven to 350 degrees.

Layer the ham, cheese, and broccoli in the pie shell in order given. In a medium bowl, combine all the remaining ingredients; beat well. Pour this mixture gently over the ham, cheese, and broccoli in the pie shell.

Bake quiche at 375 degrees for 35 to 45 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting to serve.

Note: This is a great item to add to your brunch table. 

File Photo

SPICY OVEN-FRIED CHICKEN LEGS

1/4 cup canola oil

1/2 cup baking mix (such as Bisquick)
1 tbsp paprika
2 tsp Cajun seasoning
1 tsp seasoned salt (I suggest cutting to 1/2 tsp)
1/2 tsp garlic powder
1/4 tsp Italian seasoning
1/8 tsp freshly ground black pepper
10 chicken legs, skinned

Preheat the oven to 450 degrees.
Pour the oil evenly over the bottom of a 15 x 10-inch baking pan; set aside.

In a large bowl combine the baking mix, paprika, Cajun seasoning, seasoned salt, garlic powder, Italian seasoning and black pepper; mix well.  Pour mixture into a paper bag large enough to shake chicken in.

Add the chicken legs, a few at a time according to the size of the bag, and shake bag to coat legs well.  Arrange the legs on the baking pan.

Bake the chicken, turning once during cooking, until the juices run clear when pierced.  This will take around 30 to 40 minutes.

file photo of this recipe