CHEESE SNACK CRACKERS

Make your own snack crackers from diabetic-healthy ingredients.

2 cups (8-oz extra-sharp cheddar cheese, shredded*

1/4 cup solid coconut oil** 

1 tsp kosher salt

1 cup white whole wheat flour (or equivalent of your favorite no/low carb flour)

1/4 cup ice water

Place cheese in a large bowl and let stand at room temperature for 30 minutes.

Preheat oven to 375-degrees. Line an extra-large baking sheet with parchment paper. Add coconut oil and salt to the cheese. Beat with a mixer on low to medium until combined. Beat in flour (dough will be crumbly). Beat in the ice water. Knead dough a few times until it holds together. Divide dough in half.

Roll one portion of dough between two sheets of parchment paper until 1/8-inch thick. Prick dough all over with a fork. Using a fluted pastry wheel, cut dough into 1-inch squares. Place squares about 1/2-inch apart on the baking sheet.

Bake 8 to 10 minutes or until crackers start to brown. Watch closely to prevent burning. Remove from pan and cool on a wire rack. Crackers will crisp as they cool. Repeat with the remaining dough. Store crackers in an airtight container in the refrigerator up to 2 days or freeze up to 3 months.

*For best results, shred cheese by hand rather than use the bagged pre-shredded.

**Choose coconut oil labeled refined or deodorized for oil with little or no coconut flavor.

file photo for reference only

CHEESE ROLLS

1 lb mild Cheddar cheese (warm until pliable)

1 8-oz block cream cheese, softened

Dash of minced garlic

1 cup pecans, chopped fine

Mix the two cheeses together with the garlic. Shape mixture into 2 small rolls and roll in the pecans. Chill. To serve, slice and serve with an assortment of whole-grain crackers.

file photo for reference

SWEET POTATO WONTONS

Remember these wontons are considered appetizers. Don't get carried away, only 1 or 2 at a time.

24 wonton wrappers

2 tbsp butter, melted

3 tbsp mango chutney

2 tbsp butter

1/4 cup finely chopped onion

2 tsp curry powder

1 tsp minced fresh garlic

1 garlic clove, minced

1 tbsp white whole wheat flour

1 1/2 cups chopped cooked sweet potato

1/3 cup whipping cream

Carrots, cut into bite-size thin strips and sauteed (optional for garnish)

Preheat oven to 350-degrees. 

Brush wonton wrappers with the 2 tablespoons melted butter. Press wrappers, buttered sides down, onto twenty-four 1 3/4-inch muffin cups, pleating as necessary. Bake about 10 minutes or until golden brown.

Meanwhile, cup up any large pieces of fruit in the chutney; set aside. In a heavy skillet, heat the 2 tablespoons butter over medium heat. Add onion, curry powder, ginger, and garlic; cook until onion is tender. Stir in the flour. Stir in cooked sweet potato, whipping cream, and chutney. Cook, stirring, until thickened. Cook, stirring 1 more minute.

Spoon sweet potato mixture into the wonton shells. If using, sprinkle with the carrots. Serve immediately.

Yield: 24  Per wonton: 75 calories, 3g (2 sat) fat, 1g protein, 10g carbs, 1g fiber, 2g sugar, 83mg sodium

 

recipe and photo fresh food fast volume 2

CHEESY STUFFED MUSHROOMS

24 large mushrooms

3/4 cup butter 

1/2 cup green onions

1/2 cup of thyme

1/2 cup parsley

8-oz of cream cheese

2 cups of parmesan cheese

16 slices crisp fried bacon

Rinse mushrooms and pat dry with paper towels. Remove stems and dice. Sauté diced stems along with the thyme, parsley and green onions in 1/2 cup of the butter.

In a large bowl, mix the cream cheese, crumbled bacon and half the parmesan cheese. Add the sauteed mixture and stir in. Brush both sides of the mushrooms with the1/4 cup remaining butter, melted. Fill mushrooms with the cream cheese mixture. Sprinkle with remaining parmesan cheese. Broil for 5 to 20 minutes or until heated through. 

file photo for reference

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

BUFFALO CHICKEN MEATBALLS

3/4 cup panko breadcrumbs (may substitute very fine whole grain breadcrumbs)

1/3 cup Louisiana-style hot sauce

1/4 cup chopped celery

1 large egg white

1 lb lean ground chicken

1/2 cup Louisiana-style hot sauce

Low-fat ranch or blue cheese salad dressing for garnish, optional

chopped celery leaves for garnish, optional

Preheat oven to 400-degrees.

In a large bowl, combine breadcrumbs, 1/3 cup Louisiana-style hot sauce, celery and egg white. Add the chicken and mix lightly but thoroughly. Shape mixture into 24 1-inch meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through.

Toss meatballs with the 1/2 cup Louisiana-style hot sauce. If using, drizzle with the salad dressing and garnish with the chopped celery leaves.

Yield: 24 appetizer meatballs Per meatball: 33 cal, 1g fat, 14 mg chol, 338 mg sod, 1 g carb, 4 g protein

recipe and photo TOH 2025

PICADILLO PITA WEDGES

1 lb lean ground beef or chicken

1 (16-oz) jar salsa

1 medium onion, chopped

1/2 cup raisins

1/4 cup chopped pimiento-stuffed olives

2 tbsp red wine vinegar

3 garlic cloves, minced

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/4 cup toasted slivered almonds

Toasted slivered almonds

Toasted whole wheat pita wedges

In a large skillet, cook meat until browned. Drain off any fat and place meat in a 3 1/2 to 4-quart slow cooker. Add the salsa, onion, raisins, olives, vinegar, garlic, cinnamon and cumin.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours. Stir in the 1/4 cup toasted slivered almonds. Sprinkle with the additional toasted slivered almonds and serve with the toasted pita wedges.

Serving size of 1/4 cup with 4 pita wedges = 127 calories, 5 g fat (1 sat), 257 mg sodium, 13 g carbs, 9 g protein.

clipart

EASY SHRIMP APPETIZER

2 lb (30 to 40 shrimp) large raw deveined shrimp

1 cup bottled Caesar Salad dressing*
1/4 cup chopped fresh parsley
1/4 cup lime juice
2 garlic cloves, pressed
1 tsp freshly ground black pepper

Preheat oven to 375 degrees.

In a 9 x 13-inch baking dish, combine all ingredients tossing to coat well.  Bake at 375 degrees for approximately 20 minutes or just until the shrimp turn pink.  Stir halfway through baking time.

Yield: 8 to 10 appetizer-size servings.

*Note: Always check the sugar content of salad dressings and go with the one with the lowest sugar content.

file photo

CREAMY CASHEW & ROASTED TOMATO DIP

When you want a fancy homemade dip to impress your guests, try this creamy dip.

9-oz cherry tomatoes

1 tbsp olive oil + extra

1 tbsp good quality balsamic vinegar

Salt and freshly ground black pepper

1 tsp Splenda or Stevia granulated

2 large sprigs of fresh thyme

7-oz unsalted cashew nuts, soaked in a bowl of water overnight

7-oz buttermilk

Freshly squeezed juice of 1 lemon

Preheat oven to 275-degrees.

Cut tomatoes in half and arrange on a roasting pan, cut side up. Drizzle with the olive oil and balsamic vinegar. Sprinkle the sugar overall. Pull thyme sprigs between your fingers to remove the tiny leaves and sprinkle them over the tomatoes. Roast about 1 1/2 to 2 hours, until almost dried but still a little soft. Remove from the oven and let cool.

Drain the cashews and discard the water. Place nuts in a blender with the buttermilk, lemon juice and most of the roasted tomatoes (reserve a few tomatoes for garnish). Process to a smooth puree and taste for seasoning, adding salt, pepper and/or lemon juice if needed. 

Spoon dip into a bowl and top with the reserved tomatoes. Drizzle with a dab of olive oil. Serve with pita chips and/or fresh veggies.

Yield: 4 servings

recipe idea and photo First for women 2024

WARM FIESTA BEAN DIP

1 lb lean ground beef OR lean ground turkey

1 can petite cut diced tomatoes with jalapenos
1 can low-sodium refried beans
1 tbsp chili powder
1/2 cup thawed frozen corn
1 can petite cut diced tomatoes
1 1/2 cups shredded Cheddar cheese
Chips for serving (see below)

Preheat oven to 350 degrees.
Lightly spray a 2 1/2-quart baking dish with nonstick cooking spray; set aside.

In a skillet, brown the ground beef, stirring to crumble; drain off any excess fat.
Add the diced tomatoes with jalapenos, refried beans, and chili powder; cook, stirring until heated through. Spoon the mixture into the prepared baking dish. On top of the hot mixture, layer the corn, diced tomatoes, and cheddar cheese. Bake at 350 degrees for 5 minutes or so until hot and the cheese is melted.

Serve warm with the chips that work best for your blood sugar. I use Beanito's which work great for my blood sugar. Remember this is to share. Limit your intake.

file photo for reference.

PARTY MEATBALLS

Meatballs: 

1 lb ground beef

1/2 cup Parmesan cheese
1/2 cup fine whole-grain breadcrumbs
2 eggs
1/2 tsp garlic salt
1 tsp chopped fresh parsley
Freshly ground black pepper to taste

Sauce: 

1/4 cup butter
1/4 cup sour cream
1/4 cup A-1 sauce
1/4 ketchup
1 tbsp Splenda brown sugar blend

To make the sauce, combine all the ingredients in a small saucepan. Heat on low, stirring often, until Splenda dissolves. Allow to simmer on low while you make the meatballs.

To make meatballs, in a medium mixing bowl combine all the ingredients and mix together well. Form into appetizer size meatballs. Spray a large skillet with non-stick cooking spray. Place meatballs, in a single layer, in heated skillet. Simmer on low heat until browned.

Mix sauce with the meatballs and keep warm in a chafing dish or slow cooker.

file photo

9

LEMON-HERB YOGURT DIP

 1 cup plain Greek yogurt

3 tbsp finely chopped flat-leaf parsley leaves

1 tbsp + 1 tsp minced scallions

1 tbsp chopped fresh dill

1 tbsp chopped fresh chives

2 tsp lemon zest

1 tbsp fresh lemon juice

pinch of kosher salt

1/8 tsp fresh ground black pepper

Garnish with lemon zest and/or fresh dill

In a medium bowl, whisk together all ingredients, except for garnish, until well combined. Garnish if desired and serve immediately.

file photo

APPLE CHEESE LOG

 A great little appetizer or party snack that diabetics can enjoy along with family and/or friends.

1 brick (8-oz) fat-free cream cheese, softened

1/2 cup finely chopped Granny Smith (or other tart) apple
1/4 cup chopped pecans
1/4 tsp ground cinnamon
1/2 cup finely chopped pecans for rolling
Sugar free vanilla wafers or assorted whole-grain or your favorite low-carb crackers for serving

Combine the cream cheese, apple, 1/4 cup chopped pecans, and cinnamon; stir until well blended. Shape mixture into a log and roll in the 1/2 cup finely chopped pecans.

Cover log and refrigerate at least 20 minutes before serving.

Serve with the vanilla wafers or assorted crackers.

Notes:

• If you don't want to make a log, sprinkle some finely chopped pecans over the top and leave in a bowl to be served as a spread.
• Cinnamon is excellent for diabetics. If you enjoy the flavor of cinnamon, increase the amount a little.
• Pecans (and other nuts) are good for diabetics.

file photo

CHICKEN RANCH DIP

2 (8-oz) cans boneless chicken, drained

1 pkg low-fat cream cheese, softened

1 packet dry Ranch Dressing mix

Combine all ingredients together, mixing well.

Serve cold with whole grain or your favorite low-carb crackers, fresh veggies or Beanito Chips.

file photo for reference

GREEN CHILI PIE

 1 can (4-oz) green chilies, drained

1 pkg (10-oz) shredded cheddar cheese

2 large eggs

2 tbsp milk

Touch of tabasco sauce

Preheat oven to 350-degrees. Grease a 9-inch pie plate or 9-inch square baking dish.

Spread the drained chilies over the bottom of the greased pie plate. Sprinkle the cheddar cheese over the chilies.

In a small bowl, mix the eggs, milk and tabasco sauce together and pour over the cheese.

Bake at 350-degrees 45 minutes. Remove from oven and allow to cool 3 to 5 minutes before cutting into 12 squares or slices. Serve with assorted crackers or tortilla chips.

Per 1/12 of recipe: 112 cal, 9g fat, 61mg chol, 1.2g carbs, 1g fiber, 7.1g protein, 159 mg sodium

file photo for reference

BROCCOLI FRITTERS

 1 bunch broccoli, cut into florets

2 lightly beaten eggs
2 lightly beaten egg whites
1/3 cup grated Parmesan cheese
2 tbsp flour
1/2 tsp salt, (optional, I suggest you omit)
1/2 tsp garlic powder
1/2 tsp black pepper
2 tbsp canola oil
salsa for serving, optional
sour cream for serving, optional

Steam broccoli 3 to 4 minutes in a steamer basket until tender; coarsely chop and set aside.

In a large bowl, combine the eggs, egg whites, Parmesan cheese, flour, salt, garlic powder and pepper. Once combine, stir in the broccoli.

Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium heat. Drop the broccoli batter by 2 heaping tablespoonfuls into the hot oil and press to flatten. Cook, in batches, for 3 to 4 minutes on each side or until fritters are a golden brown; add remaining oil as needed. Drain the fritters on paper towels.

Serve as a side dish with meats or serve as appetizer/snacks with salsa and/or sour cream.

Yield: 6 servings of 2 fritters

Per serving (without salsa or sour cream): 129 calories, 8 g (2 g sat) fat, 8 g carbs, 8 g protein

file photo

TACO DIP

1 lb ground beef, browned and well drained (may substitute lean ground turkey)

1 tbsp taco seasoning
1 can refried beans
1 cup salsa (check for sugar content)
1 cup fat-free sour cream or plain Greek yogurt
1 cup shredded Mexican-blend cheese
1/2 cup chopped green onions
1/2 - 3/4 cup black olives (I prefer them chopped)
1 large Roma tomato, diced - optional

In a bowl, combine the ground beef, taco seasoning, and refried beans until combined. Spread mixture over the bottom of a pie plate. Layer the remaining ingredients over the beef/bean mixture. Cover and refrigerate until serving time.

Serve with baked whole-grain tortilla chips or Beanito chips.

NOTE: Remember this is an appetizer not a meal. Eat accordingly and share with others.

This Pillsbury photo is used for reference only - not this exact recipe.

PECAN CHEESE BALL

1 jar (16-oz) Cheez Whiz

1 brick (8-oz) fat-free cream cheese, softened
4-oz shredded mild reduced-fat cheddar cheese
1 cup finely chopped pecans
1 small onion, finely chopped
1 tsp Worcestershire sauce
Additional chopped pecans to roll cheese ball in

In a bowl, mix until well blended. Roll into a ball, cover and chill until serving time. Right before serving, roll in more chopped pecans.

Serve with an assortment of whole-grain or low-carb crackers. May also be served with celery sticks.

Note: Reminder, this is an appetizer/snack. Do not make a meal of cheeseball and crackers!

file photo

SALMON CHEESE BALL

Here is a different cheese ball recipe for diabetics. The salmon makes this party food a better choice for diabetics, unfortunately this diabetic doesn't like salmon. 

1lb can red salmon

1 tbsp lemon juice

8-oz low-fat cream cheese, softened

1/4 tsp salt, optional

1 tsp horseradish

1/4 tsp liquid smoke

2 tsp finely grated onion

1/2 cup chopped pecans for rolling

3 tbsp chopped parsley

Drain salmon, put into a bowl. Remove the skin and bones.

Combine the first 7 ingredients in a bowl. Mold into a ball and refrigerate.

Before serving, roll the chilled ball in the parsley and pecans.

Serve with party breads, crackers, fresh veggies.

file photo for reference

ONION PARTY DIP

1 packet dry onion soup mix

1 cup plain Greek yogurt

2 garlic cloves, crushed

1 tbsp low-fat milk

freshly ground pepper to taste

1 tsp lemon juice

2 tbsp chopped chives + extra for garnish, if desired

Combine all ingredients in a bowl; stir with a wooden spoon or silicone spatula until well blended. Allow to stand about 3 hours before serving so the dip will thicken.

file photo