(Diabetic Version)
Ingredient
1/2 pound snapper fillets
1/4 pound small bay scallops
1/4 pound medium shrimp, peeled, deveined
1/4 cup diced avocado (1/4-inch dice)
3/4 cup California Ripe Olives, halved
1/2 cup chopped green onions
2 tablespoons olive oil
1/4 cup lime juice
3 tablespoons chopped cilantro
3/4 teaspoon kosher salt
Pinch Cayenne pepper
(Diabetic Version)
Ingredient
3/4 cup low-sodium ketchup
1/2 cup pineapple juice
3 chipotle chilies in adobo sauce
2 teaspoons minced garlic
1/2 cup chopped fresh cilantro
1 1/2 pounds boneless, skinless chicken breast, cut into
1 1/2-inch cubes
32 (about 1 cup) California Ripe Olives, whole, pitted
1 cup cubed pineapple (1-inch)
8 (12-inch) wooden skewers, soaked in warm water
Directions:
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I import directly into Mastercook but if I want to print right away I
highlight the recipe do control c and control p into notepad. Then I
can print from there.
Vegetable cooking spray
1/4 cup chopped red bell pepper
1/4 cup chopped green or orange bell pepper
1/4 cup sliced green onions
1 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 oz.) shredded reduced-fat Cheddar cheese
Heat a 10-inch nonstick skillet coated with cooking spray
over medium heat. Add peppers and green onions; cook 4
minutes, stirring occasionally.
Pour egg substitute into skillet; sprinkle with salt and
pepper. Cook, without stirring, 2 to 3 minutes or until
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1 lean flank steak (1 1/2 lbs., about 3/4-inch thick)
2 tablespoons Hungarian sweet paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
vegetable cooking spray
Trim excess fat from steak. Combine paprika and next 4
ingredients; rub over both sides of steak. Place steak
in a dish; cover and marinate in refrigerator at least
4 hours.
Prepare grill. Place steak on grill rack coated with
cooking spray; cover and grill 4 minutes on each side or
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2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/8 teaspoon salt
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon olive oil
4 lean lamb loin chops (5 oz each)
vegetable cooking spray
Combine garlic, pepper, thyme, and salt in a small
bowl; mash with back of a spoon until mixture forms a
paste. Stir in lemon juice, mustard, and olive oil.
Trim fat from chops. Spread garlic mixture over both
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Recipe By :JoAnna Lund
Serving Size : 8 Preparation Time :0:00
Categories : Cookies, Bars, and Munchies
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup reduced-fat peanut butter
2 tablespoons sugar-free maple syrup
1 cup miniature marshmallows
1/4 cup granular Splenda
3 cups Rice Krispies®
1/4 cup mini-chocolate chips
In a large saucepan, combine peanut butter, maple syrup,
marshmallows and
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Recipe from Cooking Healthy With the Kids in Mind
by JoAnna M. Lund, Pg. 232
"Isn’t it amazing that such a delicious list of ingredients–
peanut butter, chocolate syrup, chocolate and butterscotch
puddings–bakes up into to a sweet and still healthy dessert
the whole family will cheer? If you always loved the candy
bar, this tasty treat will hit a home run with you!"
2 Tbs. reduced-calorie margarine
1/4 cup Brown Sugar Twin
1/4 cup Peter Pan reduced-fat chunky peanut butter (or other brand
reduced-fat PB)
1 tsp. vanilla extract
1 cup (3 ounces) quick oats
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* (freezes well)
3/4 cup Quick Oats
1 cup Bisquick reduced fat baking mix
1/2 cup granular Splenda
1/4 cup reduced-calorie margarine
1/4 cup fat-free milk
1/4 cup chopped walnuts
1/4 cup mini chocolate chips
1/2 cup spreadable fruit spread (any flavor)
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking
dish with butter-flavored cooking spray. In a large bowl,
combine oats, baking mix and Splenda. Add margarine.
Using a pastry blender or two forks, mix gently until
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Healthy Exchanges Dec 2001 Newsletter
1/2 cup of Splenda
1/4 cup Peter Pan reduced-fat peanut butter
1/2 cup mini chocolate chips
1 tsp vanilla extract
1/2 cup coarsely chopped dry-roasted peanuts
Layer a baking sheet with a large piece of waxed paper. In
a medium microwave safe mixing bowl, combine Splenda, peanut
butter, and chocolate chips. Cover and microwave on HIGH
(100% power) for 30 seconds. Stir, then re-cover and
microwave for another 15 seconds. Stir in vanilla extract
and peanuts. Mix well to coat completely. Form into 16 balls
and place onto waxed paper. Refrigerate for 15 minutes or
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