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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CRANBERRY-ORANGE SAUCE

This is my favorite diabetic cranberry sauce.  I got this recipe from Splenda. If you don't like Splenda, you can use the equivalent amount of your favorite sweetener.

1 teaspoon cornstarch

• 1 cup SPLENDA^® No Calorie Sweetener, Granulated
• 1/2 cup water
• 3 cups fresh or frozen cranberries
• 1 medium orange, peeled and sectioned
• 
  
• Combine cornstarch, SPLENDA^® Granulated Sweetener and water in a medium saucepan, stirring until SPLENDA^® Granulated Sweetener and cornstarch dissolve. Stir in cranberries and orange sections; bring mixture to a boil, stirring constantly, over medium-high heat. Reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours.

Splenda Photo.

SWEET POTATO PIE

 

1 1 lb sweet potato

1/2 cup salt-free butter, softened
1 cup Splenda granular or equivalent amount of your favorite sugar substitute
1/2 cup low-fat milk
2 eggs
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp lemon extract
1 (9-inch unbaked (sugar-free) pie shell

Clean sweet potato and leave whole and in the skin.  Boil 40 to 50 minutes until tender. Drain water from potato, run cold water over potato until cool enough to handle.  Peel skin from potato.

Break the potato up in a bowl and add the butter; using an electric mixer, mix well.  Add the remaining ingredients (except shell) and mix together well.

Pour the potato mixture into the unbaked shell.

Bake at 350 degrees for approximately 1 hour until a knife inserted in the center comes out clean.  This pie will puff up like a souffle and then fall as it cools.  This is normal.

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Serve topped with unsweetened whipped cream or sugar-free whipped topping, if desired.

NOTE: This is a dessert. Save for special occasions and share with family and/or friends.

TOMATO BASIL FETTUCCINE

 8-oz low/no carb fettuccini, uncooked

1/4 cup chopped onion

1/8 tsp crushed red pepper flakes

1 tbsp butter

1 can (14 1/2-oz) diced tomatoes, do not drain

1/4 tsp salt, optional

1/3 cup fat-free evaporated milk

1/4 cup chopped fresh basil 

2 tbsp grated Parmesan cheese

Cook fettuccini according to the package directions.

While fettuccini cooks, in large nonstick skillet, sauté onion and red pepper flakes in the butter until tender. Add the tomatoes and salt, if using. While stirring, cook the mixture over medium-high heat until most of the liquid is evaporated. Remove from the heat and let stand for a minute. Gradually whisk in the evaporated milk.

Drain the fettuccine, place in a large bowl. Add the basil, Parmesan cheese and the tomato mixture. Toss to coat.

Yield: 4 servings

Diabetic exchanges 2 starch, 1 lean meat, 1/2 fat

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EGG SALAD

 

8 hard-boiled eggs

1/2 cup low-fat mayonnaise (I use olive oil mayo)
2 tsps curry powder
2 tbsps black olives, finely chopped
2 tbsps green onion, finely chopped
salt to taste
pepper to taste

Peel eggs and chop; place in a mixing bowl.  Add the remaining ingredients and toss to coat eggs well.

Serve on plain or toasted whole-wheat, other whole-grain bread or the low carb bread of your choice with lettuce, tomatoes, bean sprouts or other garnishes. May also be served on a lettuce leaf without bread.

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BACON PEPPER JACK CHICKEN

This recipe makes two servings.  Multiply for serving more.

2 boneless skinless chicken breast halves
1/4 tsp seasoned salt
2 tbsp canola or olive oil
3 strips cooked bacon
1/4 cup sliced onion
1/4 cup sliced fresh mushrooms
3-oz shredded Pepper Jack cheese
1 tbsp grated Parmesan cheese

Heat oil in a skillet over medium-high heat.

Sprinkle the seasoned salt over the chicken pieces; place in the skillet in the hot oil and cook 6 to 8 minutes or until cooked through.  Remove chicken from skillet.

In the same skillet, saute the onion and mushrooms until tender; push to one side.

Return the chicken to the skillet and top with the onion and mushrooms.  Add the crumbled bacon and Pepper Jack cheese.  Cover skillet and let stand 2 to 3 minutes or until the cheese has melted.

Sprinkle with the Parmesan cheese before serving.

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FOCACCIA SANDWICHES

 These sandwiches are perfect for game watching parties, holiday parties, etc. This makes 24 small sandwiches and eating one is okay for most diabetics.  Add a plate of fresh veggies and diabetics can enjoy the party foods, too.

1/3 cup mayonnaise (I use olive oil mayo)

1 can (4 1/4-oz) chopped ripe olives, drained

1 (approximately 12-oz) focaccia bread, split

4 romaine lettuce leaves

1/4 lb shaved deli ham

1 med. red bell pepper, thinly sliced into rings

1/4 lb shaved deli turkey

1 large tomato, thinly sliced

1/4 lb thinly sliced hard salami

1 jar (7-oz) roasted sweet red peppers, drained

4 to 6 slices provolone cheese

Combine mayonnaise and olives in a cup or small bowl; spread over the bottom half of the bread. Layer the remaining items over the mayo mixture, replace the bread top. Cut sandwich into 24 pieces and secure with toothpicks in the center. Remind guests to remove toothpicks before eating.

Yield: 24 sandwich servings

Per serving: 113 calories, 6g fat (2g sat), 13 mg cholesterol, 405 mg sodium, 9 g carbs (1 sugar), 5g protein

recipe and photo from quick & tasty magazine

SWEET-SOUR BEAN SALAD

1 can (15-oz) cannellini beans, rinsed and drained

1/4 cup chopped green bell pepper
2 green onions, thinly sliced
3 tbsp canola or olive oil
2 tbsp vinegar
1 tsp Splenda granulated
1/4 tsp salt
Dash of freshly ground black pepper

In a bowl combine the beans, bell pepper, and green onions.

In a small bowl combine the oil, vinegar, Splenda, salt, and pepper; pour over the bean mixture and toss to coat.

Cover and refrigerate at least an hour before serving.

Serve with a slotted spoon.

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POTPOURRI CHICKEN SALAD

3 cups cooked chicken, chopped

1/2 cup sweet onion, chopped fine

1/2 cup water chestnuts, chopped fine
1/2 cup black olives, chopped fine
1/2 cup shelled sunflower seeds
3/4 cup low-fat mayonnaise (I always use olive oil mayo)
1 tbsp Grey Poupon mustard
salt to taste
freshly ground black pepper to taste
dash of cayenne pepper

In a large bowl combine the chicken, celery, onion, water chestnuts, olives, and sunflower seeds.

Combine the mayonnaise and mustard; add to the chicken mixture.  Add the salt, pepper, and cayenne; stir to mix in well.

Serve as a sandwich on whole-grain bread, rolled in a whole-wheat flour tortilla, etc as a wrap, or serve on a bed of lettuce with a few pieces of fresh fruit as garnish.

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SLOW-COOKER DUTCH GREEN BEANS

 

6 slices bacon

4 medium onions, sliced
2 tbsp canola oil
2 quarts green beans
4 cups diced fresh tomatoes
1/2 tsp salt
1/4 tsp freshly ground black pepper

In a skillet, brown the bacon until crisp; drain well and crumble into small pieces.

Heat the canola oil in a large skillet and saute the onion until tender.

Combine all the ingredients together in a slow cooker or crock pot. Place lid on cooker.

Cook on low setting 4 to 4 1/2 hours.

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