EASY APPLE PIE

This is my diabetic version of an apple pie served at the PieLab in Alabama. Yes, most of us diabetics are able to enjoy a serving of dessert on occasion. Quantity is key, 1 serving only.

1 pkg refrigerated pie crusts *
1/2 cup Splenda Granulated
1 Tbsp white whole-wheat flour
1 1/2 tsp ground cinnamon
Dash of ground nutmeg
5 Granny Smith apples, peeled and cubed
2 Tbsp fresh squeezed lemon juice
1 tbsp unsalted butter, melted
1 Tbsp Splenda Granulated
Sugar-free frozen whipped topping thawed, for serving, optional

Preheat oven to 400 degrees.
Fit 1 pie crust into a 9-inch pie plate according to the package directions; set aside.

In a large bowl, stir together the 1/2 cup Splenda, flour, and cinnamon until blended; add apples. Sprinkle the lemon juice over the apples and toss until coated with the sugar mixture.

Spoon the apple mixture into the pie crust lined pie plate. Place the remaining crust over the top of the apple mixture; fold the edges over to seal the crusts together then crimp the edges as desired. Cut a few slits in the top crust for steam to escape.

Brush the melted butter over the top crust and sprinkle with the 1 tablespoon of Splenda.

Bake pie at 400 degrees 5 minutes then reduce the heat to 350 degrees. Bake for 1 hour or until the apples are tender and crust is a golden brown. Remove to a wire rack to cool at least 1 1/2 to 2 hours before cutting to serve.

Top each slice with the whipped topping when serving, if desired.

Yield: 8 slices

*Better to make your own crusts using white whole-wheat flour and no sugar if time allows. You may also use your favorite pie crusts from the many available now such as gluten free, low/no carb, etc.

Photo from Off the Eaten Path

TEX-MEX CORN CAKES

1/2 cup white whole-wheat flour (or your favorite no/low carb flour)

1/4 cup cornmeal
1/2 tsp baking soda
3/4 cup low-fat buttermilk
1/2 cup frozen whole-kernel corn, thawed
1/2 green bell pepper, diced fine
1/3 cup your favorite picante sauce
1 egg, lightly beaten
nonstick cooking spray
fat-free sour cream

In a mixing bowl combine the flour, cornmeal, and baking soda; mix together well.
Add the buttermilk, corn, bell pepper, picante sauce, and egg to flour/cornmeal mixture; mix just until the dry ingredients are moistened.
Heat a large nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat.
For each corn cake take 2 tablespoons of the mixture and place in the prepared skillet, spreading to form a 2-inch cake.  Cook until bubbles form on the surface and the bottom is browned.  Turn and cook until the other side is browned.
Serve with additional picante sauce and the sour cream, if desired.
Yield: 24 mini corn cakes.
Note:  Check the sugar content of your picante sauce, being sure to use one that is sugar-free or low in sugar.

Note: File Photo

MASHED BLACK BEANS

1 tsp canola or olive oil

5 garlic cloves, minced
2 cans black beans, rinsed, drained, mashed
1/2 tsp red pepper flakes
1/4 tsp salt, optional
1/4 tsp black pepper
3 tbsp chicken broth
sour cream, optional

Heat the oil in a large nonstick skillet over medium heat.  Add the garlic and cook, stirring, for a minute. Add the remaining ingredients except the sour cream.  Continue to cook, stirring and mashing beans until heated through. This will take about 3 to 4 minutes.

When serving, top with sour cream, if desired.

 Note: File Photo

QUESADILLAS CASSEROLE

1 can (16-oz) refried beans

1 can (8-oz)  no-salt-added tomato sauce
1 can (4-oz) chopped green chilies
1 tsp ground cumin
1 tsp chili powder
1 tsp dried onion flakes
1 tsp garlic powder
4 8-inch whole-grain flour tortillas or your favorite low/no carb tortillas
Vegetable cooking spray
2 cups low-fat shredded cheddar cheese, divided

Preheat oven to 350 degrees.
Spray an 8-inch round cake pan with nonstick cooking spray.

In a small bowl combine the beans, tomato sauce, chilies, cumin, chili powder, onion flakes, and garlic powder.

Place one of the tortillas in the prepared pan and spread a fourth of the bean mixture over the tortilla.  Repeat process with a second tortilla and another fourth of the bean mixture.  Sprinkle half of the shredded cheese over all.  Repent the process with the third tortilla and another fourth of the bean mixture.  Repeat with the last tortilla, the remaining bean mixture and the last cup of the cheese.

Bake at 350 degrees for approximately 35 minutes or until heated through and the cheese is bubbly.

 Note: Picture for reference only as it is a similar recipe. Not a picture of this recipe.

ZUCCHINI STUFFED MUSHROOMS

16 to 20 large mushrooms

1 small (¾ cup) zucchini, shredded

2 tbsp sliced green onion

1 tbsp water

1/3 cup grated Parmesan cheese

Remove the stems from the mushrooms. Set the mushroom caps aside; chop the stems.

In a medium saucepan, combine the mushroom stems, zucchini, green onion, and 1 tbsp water. Cook, stirring, over medium heat until the vegetables are tender; drain. Stir Parmesan cheese into the vegetable mixture.

Divided the vegetable mixture evenly into the mushroom caps. Place the stuffed mushrooms in a 13 x 9-inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until the mushroom caps are tender.

Serve warm.

Note: File Photo

HERBED LAMB CHOPS

First of all, I am not much of a meat eater.  Secondly, my family doesn't eat lamb.  But I do get requests from time to time for lamb recipes.  For those of you who enjoy lamb, I was given this recipe to share with you.  I have not tried this recipe so I cannot say anything about it good or bad. 

Sauce:
1/2 cup fresh mint leaves
1/4 cup minced fresh oregano
1/4 cup packed fresh parsley springs, stems removed
1/4 cup lemon juice
3 tbsp water
6 garlic cloves
1 tbsp olive oil
1/4 tsp salt
dash of freshly ground black pepper

Chops:
8 lamb loin chops (approx 1 1/2 lbs total)
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil

To make the sauce:  In a food processor, combine all the sauce ingredients; cover and pulse until blended.  Set aside half the sauce for later use.  Brush the remaining half of the sauce over the chops and sprinkle with the salt and pepper in the chops part of the recipe.

In a large nonstick skillet that has been coated with nonstick cooking spray, cook the chops in the olive oil over medium heat.  Cook 7 to 10 minutes per side or until the meat reaches the desired doneness.  (For a medium-rare chop a meat thermometer should read at least 145 degrees.)

Serve the chops with the remaining sauce you set aside.
Per serving of 2 chops with 4 tsp sauce: 236 calories, 14 g (3 sat) fat, 5 g carbs, 22 g protein

 Note: This is a file photo for reference only.

SMOKY RUB FOR PORK AND CHICKEN

2 tsp smoked sweet paprika

2 tsp chili powder
1 tsp dried thyme
1 tsp coarse salt, optional
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper

Mix all ingredients together in a small bowl.  Use to rub on pork tenderloin, pork chops or chicken breasts.

 Rub on meat then refrigerate for 15 to 30 minutes before cooking.

Note: File Photo

CHICKEN RICE SALAD

1 cup brown rice, cooked according to pkg directions & cooled

1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1/2 cup finely sliced celery
2 tbsp slivered almonds
2 cups cooked, cubed chicken
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1 tbsp fresh squeezed lemon juice

In a large salad bowl combine the rice, onions, pepper, celery, almonds, and the chicken.

In a small bowl or a cup mix the yogurt, mayonnaise, garlic powder, pepper, and lemon juice.  Gently fold the dressing into the salad and serve.

Yield: 8 servings
Per serving of 1 cup: 167 calories, 11 g carbs, 20 g protein
Dietary Exchanges: .5 bread/starch, 1 vegetable, 2 lean meat

 Picture for reference only. Not this exact recipe.

CHICKEN PASTA SALAD WITH FRUIT

3/4 lb boneless skinless chicken breasts

1 cup uncooked whole-grain or your favorite low/no carb pasta shells or rotini
1/2 cup olive oil mayonnaise
1/2 cup plain Greek yogurt
2 tbsp lime juice
2 tsp packed Splenda Brown Sugar Blend
1 tsp dry mustard
1 tsp ground ginger
3 nectarines, chopped coarsely
1 cup green grapes
Lettuce leaves for serving

Spray a medium-size nonstick skillet with nonstick cooking spray and heat over medium heat until hot.  Add the chicken to the skillet and cook 3 to 4 minutes on each side or until cooked through. Remove from heat and refrigerate 10 minutes.  Remove from fridge and cut into cubes.

Cook the pasta according to the package directions but omit any salt or butter; drain.  Rinse with cold water and drain well.

In a small bowl, combine the mayo, yogurt, lime juice, Splenda, mustard, and ginger to make the dressing.

Combine the dressing, chicken, pasta, and fruit, tossing to coat well.

Serve salad on lettuce leaves.

Yield: Serves 4.

file photo for reference - not this recipe

STUFFED MUSHROOMS

24 large mushrooms

olive or canola nonstick cooking spray
1 tbsp olive or canola oil
2/3 cup minced green onion
1/2 tsp dried thyme
1 cup soft bread crumbs
1/4 cup + 2 tbsp freshly grated Parmesan cheese, divided
2 tbsp minced toasted pecans
2 tbsp reduced-fat sour cream
1/2 tsp freshly ground black pepper

Clean mushrooms and remove stems.  (Save stems for another use, if desired.)

Spray a large nonstick skillet with the cooking spray and heat over medium heat until hot.  Add the mushroom caps and saute for 5 minutes.  Remove from skillet, drain, pat dry with paper towels.

Add the oil to the skillet and heat again over medium heat.  Add the green onion and thyme; saute 2 minutes.  Remove from the heat and stir in the bread crumbs, the 2 tablespoons of the cheese, pecans, sour cream, and pepper.  Spoon the mixture into the mushroom caps, mound about a half teaspoon of the cheese atop each.  Place mushrooms on the rack of a broiler pan that has been coated with cooking spray.  Broil 4 to 6-inches from the heat for 2 to 3 minutes or until lightly browned.

Yield: 24 stuffed mushrooms
Per mushroom: Approximately 30 calories,2 g fat (1 sat), 1 g protein, 3 g carbs

Note: File Photo