CHURRO ALMONDS

1/4 cup Stevia (not liquid)

3 tbsp cinnamon

1/2 tsp salt

1/4 tsp cayenne

1/4 cup water

1/2 tsp vanilla extract

2 cups almonds

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper and spray paper with nonstick cooking spray; set aside.

In a medium-size mixing bowl, stir together the stevia, cinnamon, salt, and cayenne.

In a separate medium-size mixing bowl, whisk together water and vanilla; stir in almonds.

Transfer the wet almonds to the dry mixture and stir until well coated.

Spread out on the prepared baking sheet and bake at 350 degrees for 15 minutes, stirring occasionally.

Leftovers should be stored in an airtight container.

Yield: Serves 8

recipe and photo from Kroger a few years ago

WALNUT STUFFED CHICKEN BREASTS

12 boneless skinless chicken breast fillets

1 1/2 cups shredded low-fat Cheddar cheese
1 cup chopped walnuts
1 cup fresh whole-grain breadcrumbs
1/4 cup finely chopped onion
1 tsp salt
1/4 tsp black pepper

3/4 cup white whole wheat (or equivalent amount of almond) flour
6 tbsp butter
3 cups chicken broth
1 cup white cooking wine (may substitute another cup of broth, if preferred)
1 cup water
1/4 cup chopped parsley

Rinse chicken breasts and pat dry.  Pound between two sheets of waxed paper until 1/4-inch thick.
In a bowl combine the cheese, walnuts, breadcrumbs, onion, salt and pepper; mix together well.

Spoon the walnut mixture onto the chicken breasts, spreading to within a 1/2-inch of the edges.  Roll each jelly roll style from the narrow ends.  Secure with toothpicks.
In a shallow plate or a pie plate combine place the flour.  Coat the chicken rolls completely with the flour mixture.  Allow to stand for 10 minutes.
Melt the butter in a large skillet over medium high heat.  Brown the chicken rolls lightly then add the chicken broth, wine, and water.  Cover and simmer over low heat for 20 minutes.  Remove the chicken to a warm platter with elevated sides.  BE SURE TO REMOVE ALL TOOTHPICKS!
Increase heat under skillet to medium-low, add chopped parsley and cook until liquid is reduced to desired consistency.  Pour over the chicken to serve. 
Yield: 12 servings.

 

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CITRUS CHICKEN WITH ALMONDS

 Note: Almonds are a heart-healthy food and should be in everyone's diet. 

4 (1 lb total) boneless skinless chicken breasts
3 tbsp fresh orange juice
2 tbsp fresh lemon juice
1/2 cup chicken broth
3 tbsp Splenda granulated
1 1/2 tsp cornstarch
1 tbsp butter
1 tbsp chopped chives
1 tbsp chopped fresh parsley
1/4 cup raw sliced almonds, toasted

Preheat the oven to 425 degrees.

Place the chicken breasts on an ungreased baking sheet. Using 1 tablespoon of the orange juice, brush the chicken breasts. Place in the oven and bake at 425 degrees for 15 to 20 minutes or until cooked through.

In a small saucepan, combine the remaining orange juice, lemon juice and chicken broth.

In a small bowl, combine the Splenda and cornstarch; stir into the broth and juice mixture. Heat over medium heat until mixture starts to boil. Reduce heat to low and simmer for 8 to 10 minutes until slightly thickened. Remove pan from the heat; whisk in the butter. Stir in the chives and parsley.

To serve, place the baked chicken on serving platter. Pour the sauce over the chicken and sprinkle the toasted almonds overall.

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DEEP DISH APPLE PIE

Note: Not all diabetics can enjoy pie. If you have controlled blood sugar and you can hold yourself to one piece of pie, try this delicious pie for special occasions. You should only have one piece (a day), the rest is for your family and friends. And never eat dessert after a high carb meal!

2 tbsp unsalted butter

No-sugar-added pastry for a double crust pie
7 large Granny Smith apples, peeled, sliced
1 1/2 tbsp lemon juice
1/4 cup + 2 tbsp Splenda Brown Sugar Blend
1/2 cup Splenda Granulated
1/4 cup white whole-wheat flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt, optional (I suggest you omit)

Preheat oven to 400-degrees.
Very lightly butter a 9-inch deep dish pie pan; set aside.

Roll out half the pastry dough to fit into the prepared pie pan; fit into the pan. Press a piece of foil over the bottom and sides of the pie shell, fill with pie weights or dried beans. Bake at 400 degrees for 10 minutes. Remove from oven and remove the weights and foil.

In a large bowl, combine the apples and lemon juice; mix well.

In a smaller bowl, combine the two Splenda products, flour, cinnamon, nutmeg and salt, if using. Sprinkle over the apples and toss to coat well. Spoon into the prebaked crust. Cut butter into small slices and place atop the pie filling.

Roll out remaining pastry dough and place atop the filling. Seal and crimp edges and cut slits in the top for steam to escape. Brush the top of the crust with a small amount of low-fat milk and sprinkle with a little Splenda Granulated, if desired.

Bake pie at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees. Bake another 35 minute or until golden brown.

Place a pie shield around the crust edges or cover edges with a ring of aluminum foil to prevent over browning.

Delicious with a small scoop of sugar-free ice cream.

Yield: 8 servings.

FILE PHOTO

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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SWEET AND SPICY MIXED NUTS

As diabetics we know nuts are good for us and sometimes, we want something more than just 'plain nuts'! Here is a recipe to make some sweet and spicy nuts to enjoy or even to give as gifts.

3 large egg whites
2 tbsp water
3 cups walnut halves
2 cups pecan halves
1 cup whole unblanched almonds
2 cups Splenda granulated
2 tbsp ground cinnamon
2 tsp ground ginger
2 tsp grated orange peel
1 tsp salt, optional
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground cloves

Beat the egg whites and water in a mixing bowl until frothy. Add all the nuts and gently stir to coat.

Combine the Splenda, spices, salt (if using) and orange peel, stirring to mix together well. Add mixture to the nuts and stir gently to coat.

Spread mixture onto the two prepared pans and bake, uncovered, for 20-25 minutes until lightly browned at 300 degrees. Stir after 10 minutes of baking.

Allow nuts to cool completely before serving or storing in an airtight container.

Yield: 8 cups

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SOUTHWESTERN SPICED PECANS

1 pkg (1.25-oz) taco seasoning mix

5 tbsp Splenda or Stevia Granular
2 tsp ground cinnamon
1/4 tsp cayenne
1/4 cup fresh orange juice
2 cups pecan halves

Preheat oven to 350 degrees.
Line a 15 x 10 x 1-inch baking pan with aluminum foil; spray with nonstick cooking spray and set aside.

In a small saucepan, combine 1 tablespoon of the taco seasoning, 4 tablespoons of the Splenda or Stevia, the cinnamon and half the cayenne; mix together well. Stir in the orange juice and bring to a boil over medium heat.

Remove pan from the heat and stir in the pecans. Pour the mixture onto the prepared baking pan; spread out evenly.

Bake pecans at 350 degrees for 15 minutes, stirring once about halfway through.

While pecans bake, in a small bowl, combine the remaining taco seasoning, remaining Splenda or Stevia, and remaining cayenne; mix together well.

When you remove pecans from the oven, place in a medium-size bowl. Add the spice mixture and toss to coat all the pecans. Return to the baking pan.

Place back into the oven and bake another 5 minutes, stirring once. Allow to cool completely before serving or placing in an airtight container to store briefly.

These make great snacking party foods or placed in a decorative jar or container they make a great gift for diabetics.

NOTE: Nuts are good for diabetics. As with all snacks, do not make a meal of them. These are to be set out and shared with family and friends.

SWEET AND SPICY NUTS

Nuts are a good snack food for diabetics.

1 lb mixed nuts
2 tbsp packed Splenda brown sugar blend
2 tbsp Splenda granular
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/2 tsp kosher salt
1 large egg white
1 tbsp water

Preheat oven to 350 degrees.

Spread nuts on a rimmed baking sheet and bake at 350 degrees for 10 minutes.

Reduce temperature to 325 degrees.

In a small bowl combine the Splendas and spices.

In a large bowl, beat the egg white and water together until frothy.  Add the nuts and toss to coat well.  Toss nuts with the Splenda mixture to coat.

Place nuts in a single layer on a cookie sheet that has been lined with parchment paper.  Bake, stirring occasionally, 15-20 minutes until the coating is set.

Allow to cool on baking sheet then separate with a fork as they cool.

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ROSEMARY MIXED NUTS

Mixed nuts are always a good food gift for a diabetic or an easy snack to set out at parties, etc.  The rosemary on these roasted nuts makes them yummy and different than the usual.

nonstick cooking spray
1 egg white
2 teaspoons fresh rosemary, snipped OR 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups of walnut pieces, hazelnuts, and/or whole almonds (a mixture of all 3 works great)

Preheat oven to 350 degrees.

Line 9 x 13-inch baking pan with foil (allowing ends to extend a little to form handles later) and spray the foil with the cooking spray; set aside.

In a medium mixing bowl, using a fork, lightly beat egg white until frothy.  Add the rosemary, salt, and pepper; beat until combined.  Add the nuts and toss gently to coat.

Spead the nuts out in the prepared baking pan and bake for 15 to 20 minutes or until golden.  Stir once, about halfway through cooking time.

Lift the nuts, on the foil, from the pan and set aside to cool.  Break up any large pieces.

May be stored in an airtight container in the freezer for up to a month.

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SWEET AND SPICY WALNUTS

Walnuts are healthy and should be part of the diabetic's (everyone's* actually) diet.  This recipe for these sweet and spicy nuts is great for nibbling, game watching, or packaging as gifts for diabetics and others.

1 large egg white
1 teaspoon water
5 cups walnut halves or large pieces
1 cup Splenda granulated
1 teaspoon ground cinnamon
1/4 teaspoon salt, optional
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

In a large bowl, using a fork, beat the egg white and water together.  Add the nuts and toss to coat well.  In a small bowl combine the Splenda, cinnamon, salt if using, nutmeg, and allspice.  Sprinkle the spice mixture over the walnuts and toss to coat.

Grease a 15 x 10-inch baking pan.  Spread the nuts out evenly on the pan and bake, uncovered, for 20 minutes at 325 degrees.  Spread waxed paper out on a flat surface and transfer the nuts to the paper to cool.  Break into clumps.  For gifting, package in individual cellophane bags or decorative tins.  For parties, etc, display in a pretty dish.

Yield: 7 cups

*Except for those who have allergies to nuts or other health problems that cause them to avoid nuts.

Note: File Photo

HOT SPICED MIXED NUTS

1 can (12-oz) mixed nuts

3 tbsp FRANK'S RED HOT Original Cayenne Pepper Sauce

1 tbsp olive or canola oil

1/2 tsp seasoned salt, optional

3/4 tsp garlic powder

Preheat oven to 250 degrees.

Place nuts in a 15X10-inch jelly-roll pan.

Combine the hot sauce, oil, salt (if using) and garlic powder in a small bowl; pour over the nuts. Toss to evenly coat.

Bake at 250 degrees 45 minutes or until toasted and dry. Stir every 15 minutes during baking.

Cool completely before serving.

Yield: Approximately 2 cups

This is a file photo of a similar recipe.

BACON MIXED NUTS

1 egg white

2 cups mixed nuts, unsalted
2 tsp Cajun seasoning
1 tbsp Splenda Brown Sugar Blend
4 slices cooked and crumbled turkey bacon

Preheat oven to 325 degrees.

Beat egg white until frothy; toss with the mixed nuts, and remaining ingredients.

Spread on a baking sheet and bake at 325 degrees for 10 minutes.

May be stored in an airtight container after cooling completely.

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