NUTRITIONIST APPROVED CHILI RECIPE FOR DIABETICS

This recipe is one I received from Diabetic Connect a few years ago. 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.

Per serving: 250 calories, 31 carbs, 18 protein


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QUICK AND EASY TURNIP GREENS

2 bunches turnip greens

2 tbsp olive or canola oil

1 onion, diced

Salt and Pepper to taste

Rinse greens and blanch in boiling water 2 minutes. Drain well and chop.

Heat oil in a skillet, add onion and cook 4 minutes. Add the chopped greens and sauté 5 minutes. Season with salt and pepper.

 

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AUTHOR KAREN KINGSBURY'S NO CARB SPAGHETTI

* Spiralize 6-8 zucchini

* Sautée in 4 T butter
* Separate pan - Brown 2-3 lbs of grass fed beef. Drain fat. Season. 
* Combine cooked zuchinni "noodles" and cooked beef.
* Add 2 jars no-sugar organic pasta sauce.
* Place mixture in casserole dish
* Sprinkle grated cheese on top
* Bake at 350 - 30 minutes.
(Ok - not No Carb. But less than 2 carbs per Cup ... 😀)

Note: I got this from Karen Kingsbury's fb page a few years ago. Yum!

EASY CHOCOLATE ICE CREAM

2 cups low-fat cold milk

2 tbsp Splenda granulated
1 pkg (4-serving size) sugar-free instant chocolate fudge pudding mix

In a large bowl, combine all three ingredients; beat on lowest speed of electric mixer for 1 minute or just until blended.

Pour mixture into a shallow pan that is freezer safe.  Freeze mixture until firm, at least 4 hours.

Remove from freezer and let stand 15 minutes before scooping to serve.

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APPLE BUTTER

I love apple butter and this Splenda recipe is tasty. A serving size is 1 tablespoon. This is an easy crock pot recipe that makes your house smell so good while it cooks.

• 5 lbs of apples – peeled, cored and thinly sliced (suggest Jonathan, Golden Delicious or Ida Red)
• 1 cinnamon stick
• ½ teaspoon of salt
• ½ cup SPLENDA^® Brown Sugar Blend
• ¼ teaspoon of nutmeg
• ½ teaspoon of cloves
• ½ teaspoon of allspice

1. Stir all ingredients together in slow cooker. Cook on high for 4 hours.
2. Remove and reserve cinnamon stick.
3. Place apple mixture into food processor and process until smooth.
4. Return mixture and cinnamon stick back to the crock pot and cook uncovered, on high, for about 4 hours or until mixture is thick and dark.
5. Place in containers and store in refrigerator for up to 3 weeks or freeze for up to 3 months.

This is a Splenda recipe. Use an equivalent of your favorite sweetener, if you prefer.

Splenda recipe and photo

BAKED PARMESAN PORK CHOPS

This recipe was given to me by a friend. She credits it to Janet's Appalachian Kitchen. I have made a minor adjustment to make it diabetic-friendly.

Parmesan Baked Pork Chops 

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese
1 C. Italian bread crumbs (use whole-grain bread crumbs and mix in Italian seasoning)
1 tsp. pepper
1 tsp. garlic powder
Nonstick olive oil cooking spray

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

 

HOT BACON AND ONION PASTA SALAD

1 lb whole-grain rotini or your favorite low-carb rotini

1 large onion
1 garlic clove
1 lb bacon
1/2 cup vinegar
1/2 cup Splenda or Stevia granulated (If you tolerate sugar, you may substitute any amount of the sweetener. Sugar measures the same.)
1/2 cup prepared mustard

Cook rotini as directed on the package; drain well.

While rotini cooks fry the bacon crisp and drain on paper towels. Reserve enough of the bacon drippings to sauté the onion and garlic together in the pan.  When the onions are transparent, reduce the heat under the skillet and add the vinegar, mustard, and Sweetener and mustard.

Crumble the drained bacon into the skillet mixture.

In a heatproof bowl, toss the pasta with the cooked dressing mixture.

Serve this dish warm.

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AMBROSIA PUDDING

I like to post dessert recipes frequently. I want diabetics to realize that they, too, can enjoy a tasty dessert. If you are invited to a dinner or party, always offer to bring a dessert. By doing that you will know there is a dessert you can enjoy. The desserts on this blog are so tasty no one will even know they are diabetic desserts unless you tell them! As a word of caution, though, let me remind you not to overindulge. Portion control is the key to your success!

1 pkg (4 serving size) sugar-free instant lemon-flavored pudding mix
2 cups cold fat-free milk
1/2 tsp grated orange peel
1/2 cup diced fresh orange sections
2/3 cup unsweetened flaked coconut

Prepare pudding mix with the milk as directed on the package.  Fold in the orange peel and orange sections plus the coconut.

Pour into a serving dish or into 6 individual dessert dishes and chill. I like to sprinkle a little coconut on the top when serving.

Yield: 6 servings.

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BEEF ENCHILADAS

This recipe should be okay for most diabetics occasionally.

3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon Stevia Granulated (or sugar)
1 teaspoon salt
1¼ pounds boneless chuck steaks, trimmed of fat
1 tablespoon olive oil
2 yellow onions, finely chopped
1 (15-ounce) can tomato sauce
½ cup water
4 ounces Monterey Jack cheese, shredded, divided
4 ounces low-fat sharp cheddar cheese, shredded, divided
⅓ cup chopped fresh cilantro
¼ cup chopped canned pickled jalapeños
12 (6-inch) corn tortillas OR your favorite low-carb tortillas

1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.

2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.

3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.

4. Preheat oven to 350 degrees F.

5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.

6. Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.

7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.

(Recipe adapted from The Best of America's Test Kitchen 2008)

PORK ROAST WITH CHERRY GLAZE

Approximately 5-lb pork loin roast

salt to taste
freshly ground black pepper to taste
1 can cherry pie filling with Splenda*
2 tbsp slivered or finely chopped plain almonds
1/2 tsp ground cinnamon

Preheat oven to 325 degrees.

Sprinkle the salt and pepper evenly over the roast. Place on meat rack in a roasting pan and place, uncovered, in 325-degree oven for 2 1/2 hours. Meat should reach an internal temperature of 175 degrees.

In a small mixing bowl combine the pie filling, almonds, and cinnamon until well blended. During the last 30 minutes of roasting, spread the glaze on the roast (reserving some to serve with the meat) and cover.

Remove roast from oven and let stand 10 minutes before carving. Serve with the reserved cherry mixture.

*May use regular cherry pie filling, if you are able to use sugar.

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BUTTERMILK PIE

Remember that diabetics have to watch their portions. Only 1 slice a day, no cheating.  Also, Splenda and Stevia both measure the same as sugar. You could substitute any amount of sugar by deleting the amount of sugar used from the amount of sweetener listed. Some diabetics can use sugar, some can't. Do what works best for you.

1 9-inch sugar-free unbaked pie shell
3 large eggs
1 1/4 cups Splenda or Stevia 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.

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HEALTHY CARROT AND OAT MUFFINS

Please note: This recipe contains a small amount of honey per muffin. You know your blood sugar so you make the decision whether or not to eat these. They should be fine for most diabetics.

3/4 cup white whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
2 tbsp wheat germ
1/2 tsp salt
1 cup grated carrots
1/2 cup raisins, optional
1 egg, slightly beaten
1 cup low-fat or fat-free milk
1/4 cup olive or coconut oil
1/4 cup honey
1 1/2 cups dry oats

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

In a large mixing bowl, combine the flour, baking powder, baking soda, spice, wheat germ, salt, carrots, and raisins- if using; set aside.

In another bowl, combine the egg, milk, oil, honey and oats; stir well and let stand 3 minutes.

Make a well in the center of the flour mixture. Add the oat mixture to the well and stir just until all is moistened.

Spoon mixture into the prepared muffin pans, filling each 3/4 full.

Bake muffins at 400 degrees for 18 to 20 minutes. Remove from oven and cool on a wire rack.

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SKINNY MONTE CRISTO

This recipe makes two sandwiches. Cut recipe in half if only needing one sandwich.

4 slices 100% whole wheat thin-sliced bread, toasted

2 slices (3/4-oz) low-sodium deli ham

2 slices (3/4-oz) low-sodium deli turkey

2 slices Swiss cheese

Ground black pepper

2 pinches ground nutmeg

2 egg whites

1/4 tsp powdered sugar

On two slices of toast, layer ham, turkey and cheese. Season to taste with pepper. Top with the other two slices of toast.

Coat a heavy (cast-iron preferred) skillet with vegetable oil spray and place over medium heat for 2 minutes. In a shallow bowl, slightly stir the nutmeg into the egg whites. Dip one side of a sandwich into the egg whites and let excess drip off. Repeat with the other side of the sandwich.

Cook about 4 minutes per side, or until the meat is warmed through, cheese is melting, and egg is cooked. 

To serve, slice sandwiches diagonally and dust with the powdered sugar. Serve immediately.

Per sandwich: 190 calories, 18g carbs, 17g protein, 6g fat (3g sat)

PEAR CRISP WITH CREAMY ORANGE SAUCE

1 tbsp powdered sugar

2 tsp cornstarch

4 cups (around 2 lbs) peeled, sliced slightly firm Anjou or Bartlett pears

2 tsp vanilla extract

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

In a bowl, combine the powdered sugar and cornstarch stirring until well blended. Add pears and vanilla extract and toss to evenly coat. Transfer to the baking dish and set aside.

1/2 cup old-fashioned oats

2 tbsp slivered almonds

1/4 tsp ground nutmeg

2 tbsp unsalted butter, softened slightly

In another bowl, add oats, almonds and nutmeg, toss with a fork to mix. Break butter into small pieces and add to the oat mixture. Using the fork, blend butter with the oat mixture. Sprinkle mixture over the fruit. Bake approximately 55 minutes or until bubbly.

1 cup fat-free plain Greek yogurt

1 tbsp pure maple syrup

1/4 tsp orange extract

In a small bowl, combine the yogurt, syrup and extract. Stir to mix.

Serve the fruit crisp warm or at room temperature, topped with the sauce.

Yield: 9 servings

Note: Apples or peaches may replace pears, if desired.

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BAKED GARLIC PARMESAN CHICKEN BREASTS

I have had this recipe a dozen years or so. If you follow my blogs, you know I don't eat chicken. This recipe does get a good review from those who do enjoy poultry.

2 tbsp olive oil
1 to 2 garlic cloves, minced
1 cup dry whole-grain breadcrumbs
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 breasts, halves
lightly salt, to taste

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

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

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FRUIT COCKTAIL CAKE

1 3/4 cups white whole-wheat flour

1/2 cup garbanzo bean flour*
1/2 tsp salt
1/2 tsp ground cinnamon
2 cups Splenda Baking Magic
2 tsp baking soda
1 can (15-oz) no sugar added fruit cocktail
2 eggs

Preheat oven to 325 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

In a large mixing bowl, combine the flours, salt, cinnamon, both Splendas and the baking soda. When combined, add the fruit cocktail with juice and eggs. Mix together well.

Pour batter into the prepared baking pan and bake at 325 degrees for 45 minutes.

Before cake is finished baking, make the following topping:

1 cup fat-free evaporated milk
1 cup Splenda or Stevia granular
7 tbsp butter
1 tsp vanilla
1/2 cup chopped pecans
1/2 cup unsweetened coconut, optional

Combine the topping ingredients in a saucepan; bring to a boil. Boil mixture 5 minutes. Pour topping over the hot cake.

*May use additional white whole wheat flour if you don't have garbanzo bean flour. All-purpose flour may be used if necessary. However, I do not recommend using highly refined grains such as all-purpose flour for diabetics.

Note: As with all desserts, do not go overboard in one sitting! Diabetics must always eat in moderation.

ROASTED GREEN BEANS WITH MUSHROOMS, BALSAMIC, AND PARMESAN

I got this recipe years ago from a facebook friend's post. 

8 oz. mushrooms, sliced in 1/2-inch slices (I used brown cremini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Instructions:
Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends aligned, then trim. Repeat with the other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

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CARIBBEAN PORK CHILI

1 1/2 lbs boneless pork loin roast, cut into 1-inch cubes

1 tbsp chili powder

2 cloves garlic, minced

1/2 tsp ground chipotle chili pepper, optional

1.2 tsp ground cumin

1/4 tsp salt

1 tbsp canola oil

2 (14.5-oz ea) cans no-salt-added diced tomatoes, undrained

1 can (15-oz) no-salt-added black beans, rinsed and drained

1 can (8-oz) no-salt-added tomato sauce

1 cup frozen whole kernel corn

1 medium mango, halved, seeded, peeled and chopped

1/4 cup snipped fresh cilantro

1/4 cup red onion slivers (optional)

In a medium bowl, combine pork, chili powder, garlic, ground chili pepper (if using), cumin and salt; toss to coat meat.

In a large nonstick skillet, heat oil over medium-high heat. Cook half the pork in hot oil until browned on all sides, stirring occasionally. Transfer to a slow cooker. Repeat with the remaining pork.

Add tomatoes, beans, tomato sauce and corn to the cooker. Cover and cook on low setting 4 to 5 hours or high setting2 to 2 1/2 hours. 

Top each serving with the mango, cilantro and onion slivers, if using.

Yield: 6 servings Per serving: 315 cal, 7g fat (2g sat), 246 mg sodium, 32g carbs, 32g pro,8g fiber

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

For those of you who enjoy the Alice Springs Chicken from Outback Steakhouse, here is a recipe from a friend. Since I don't eat chicken, I can't vouch for this, but I hear it is an almost exact replica of Outback's. I have added notes to make this even more diabetic friendly. This is a repeat post from around a dozen years ago.

4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
Lowry's Seasoning Salt (Diabetics should apply any salt lightly.)
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese (Diabetics should use low-fat cheese)

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. Do not discard grease.

Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left-over Honey Mustard Sauce that you made.

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ROASTED ASPARAGUS WITH BALSAMIC BUTTER

1 lb fresh asparagus, trimmed

1/4 tsp salt

2 tbsp butter

1 tbsp less-sodium soy sauce

1 tsp balsamic vinegar

1/8 tsp cracked black pepper

Preheat oven to 400-degrees. 

Arrange asparagus on a 10x15-inch rimmed baking sheet. Coat asparagus with cooking spray and sprinkle with salt. Roast until tender, 10-12 minutes.

Meanwhile melt butter in a small saucepan over medium heat. Remove from heat and stir in soy sauce and vinegar. (Sauce may appeared separated.)

Pour sauce over roasted asparagus and transfer to a serving dish. Sprinkle with the pepper.

Serves: 4 Per serving of about 6 spears: 68 cal,6g fat (4gsat), 2g protein, 3g carbs, 334mg sodium

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CHOCOLATE ECLAIR CAKE

Note: This cake uses graham crackers. If you have a serious problem with your blood sugar readings, take this into consideration.

2 pkg (3-oz each) instant sugar-free French vanilla pudding mix
3 cups fat-free milk
1 carton (9-oz) Sugar-Free frozen whipped topping, thawed
1 box Graham crackers
1 can ready-to-use sugar-free fudge frosting

Lightly butter a 9 x 13-inch baking dish or pan. Line bottom of pan with Graham crackers.

Mix the pudding mix with the milk by following directions on box; fold in the whipped topping. Alternate layers of pudding and crackers, ending with a cracker layer. Top with the frosting.

Refrigerate overnight before serving.

Serves 12

 

WHITE TURKEY CHILI

2 cans (15-oz ea) white kidney or cannellini beans, rinsed and drained

1 can 10 3/4-oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

2 cups cubed cooked turkey breast

1 1/3 cups fat-free milk

1 can (4-oz) chopped green chilies, drained

1 tbsp minced fresh cilantro

1 tbsp dried minced onion

1 tsp garlic powder

1 tsp ground cumin

1 tsp dried oregano

6 tbsp fat-free sour cream

In a large saucepan, combine the first 10 ingredients (through the oregano). Bring mixture to a boil, stirring occasionally. Reduce heat and simmer, covered, 25-30 minutes or until heated through. Top each of the 6 servings with a tablespoon of the sour cream.

Servings: 6 Per serving: 250 calories, 2g fat (1g sat), 31g carbs, 23g protein Diabetic Exchanges: 3 lean meat, 2 starch

toh 2015

LAYERED TURTLE CHEESECAKE - DIABETIC STYLE

I posted a recipe on my Ladybug's Sweet Treats blog that looked so good I decided to try making a diabetic version. It is pretty tasty but as always, we diabetics need to remember we must eat all things in moderation!

CRUST:
1 cup white whole-wheat OR your favorite no carb flour
2 tbsp + 2 tsp packed Splenda brown sugar blend
1/4 cup finely chopped pecans
6 tbsp cold butter, cubed

Preheat oven to 325 degrees.
Place a greased 9-inch springform pan on a double layer of heavy-duty aluminum foil (about 18-inches square). Wrap foil tightly around the pan.

In a bowl, combine the flour, brown sugar blend, and pecans; cut in the butter until crumbly. Press onto the bottom of the prepared pan. Place the pan on a baking sheet and bake at 325 degrees 12 to 15 minutes or until set. Remove to a wire rack to cool.

FILLING:
1 pkg (8-oz each) cream cheese, softened
3 pkgs (8-oz each) low-fat cream cheese, softened
1 cup Splenda or Stevia granulated
2 tbsp + 2 tsp packed Splenda brown sugar blend
1/4 cup + 1 tsp white whole-wheat flour, divided
2 tbsp heavy whipping cream
1 1/2 tsp vanilla extract
4 eggs, lightly beaten
1/2 cup sugar-free chocolate chips, melted and cooled
1/4 cup sugar-free caramel ice cream topping
1/3 cup chopped pecans

In a large bowl, beat cream cheeses and both Splendas until smooth. Beat in 1/4 cup of the flour, whipping cream, and vanilla extract. Add eggs and beat on low speed just until blended. Remove 1 cup of the batter to a small bowl and stir in the melted chocolate; spread over the cooled crust.

In another small bowl, mix the caramel topping with the 1 teaspoon of remaining flour; stir in the pecans. Drop by tablespoonfuls over the chocolate batter. Top with the remaining batter.

Place the springform pan in a large baking pan and pour 1-inch of hot water into the baking pan. Bake at 325 degrees for 1 1/4 to 1 1/2 hours until the center is just set and the top appears dull. Remove the springform pan from the water bath then remove the foil. Cool cake on a wire rack for 10 minutes. Run a thin knife around the sides of the pan to loosen cake. Allow to cool on a wire rack for another hour.

Refrigerate overnight.

GANACHE:
1/2 cup sugar-free chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional sugar-free caramel ice cream topping, if desired

Place chips in a small heat-proof bowl. In a small saucepan, bring the whipping cream just to a boil. Pour the hot cream over the chips and whisk until smooth. Cool slightly, stirring occasionally. Remove sides of the pan.

Spread the ganache over top of cheesecake and sprinkle with the chopped pecans. Refrigerate until set.

If desired, drizzle with additional caramel topping before cutting to serve.

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ENCHILADA BAKE

Note: I got this recipe from a friend. It is a facebook post with the info at the end of the post. Don't know what "batch red enchilada sauce" means but I will use a can of enchilada sauce. It is very low carb which is why I am posting it here. Fat content seems a little high but if you are going low carb, it appears to be a good recipe. My suggestions for diabetics are in ()

ENCHILADA BAKE 

Crust: 
4 ounces cream cheese, softened (low fat)
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed  (baked chips)

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

Topping:
1 pound ground beef
1 tablespoon Taco Seasoning 

1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving:  27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.

Crissy[s skinny friends

TURKEY SAUSAGE PATTIES

1 lb (90 to 99% lean) ground turkey (may use chicken)

1/2 cup shredded peeled apple

1 tsp salt-free seasoning of your choice (suggestions include taco, Italian, poultry, etc)

3/4 tsp black pepper

1/4 tsp salt

Stir together the turkey, apple, seasoning, pepper and salt in a large bowl until well combined. Shape the mixture 6 equal patties. Coat both sides of the patties with olive oil cooking spray.

Cook in a large nonstick skillet over medium heat. Working in batches, if necessary, add patties and cook, turning halfway through, about 6 minutes or until browned on both sides and thermometer reads 165 when inserted in the centers. Remove from skillet and keep warm until serving.

Yield: 6 patties Per patty: 117 calories, 6g (1g sat) fat, 15g protein, 2g carbs 140mg sodium

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LOW CALORIE BROWNIES

This is a recipe I saw on facebook several years ago. For us diabetics I added unsweetened to the applesauce. 

(If you don’t save these to your wall, then you are NUTS.. who doesn’t love brownies??)

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce (unsweetened)
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

I got this photo with the recipe.

GLADYS KNIGHT'S SMOTHERED PORK CHOPS

Many years ago, when Gladys Knight (and The Pips) was diagnosed with diabetes there were lots of interviews with her and lots of her recipes were made public.  Here is an old yellowed clipping I saved from a magazine. With diabetes in my family, I had already started paying attention to diabetic articles.  Found this the other day and thought it worth sharing.

Click on recipe to enlarge for easier reading. 

BABY VIDALIA ONION FRITTATA

I have had this recipe from Cooking Lite for many years.

1 tbsp butter, melted
3/4 lb baby Vidalia onions, sliced thin with some green tops (or 1 1/2 cups chopped green onions)
1 garlic clove, minced
1 carton (16-oz) egg substitute
1/4 tsp salt
1/4 tsp pepper
1/8 tsp hot sauce
3/4 cup shredded reduced-fat sharp Cheddar cheese

Melt the butter in a 10-inch ovenproof skillet over medium heat.  Add the onion and garlic; cook 5 minutes or until tender, stirring occasionally.

Arrange onion mixture evenly in the bottom of skillet.  Combine the egg substitute, salt, pepper, and hot sauce; pour evenly over the onion mixture.  Reduce heat to medium-low and cook, uncovered, approximately 8 minutes or until set (mixture will still be wet on top).

Preheat broiler.

Broil frittata for 3 minutes; sprinkle the cheese over the top and broil another minute or until cheese melts.

Allow frittata to stand for 5 minutes before cutting to serve.

 

Yield: 4 servings

Per serving: 161 calories, 9g carbs, 19g protein