6 servings
prep time: 45 minutes
1 1/2 lb. extra-lean ground beef
1 cup fresh bread crumbs
1 tablespoon milk
1 to 2 garlic cloves, minced
1 tsp. dried pizza seasoning
1/2 tsp. salt
1/2 cup pizza sauce
1/3 cup finely chopped onions
1/3 cup chopped pitted ripe olives
3 (1 oz.) slices mozzarella cheese, cut into strips
1. Heat grill. In large bowl, combine ground beef, bread
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Candied Popcorn
Prep time: 15 minutes
Bake time: 20-25 minutes
13 cups freshly popped popcorn
1 egg white
2 tablespoons dark molasses
2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup Splenda Granular
1/2 cup dry roasted peanuts
Preheat oven to 325F. Spray and 11×13" pan with nonstick cooking
spray and set aside.
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Prep time: 20 minutes
Freeze time: 6 hours or overnight
4 cups frozen unsweetened raspberries, thawed
1/3 cup Splenda, Granular
1 tablespoon fresh lemon juice
1 tablespoon light corn syrup
Place all ingredients in blender or food processor. Blend until
smooth. Strain mixture through sieve into small bowl, pressing
firmly to extract as much liquid as possible. Discard seeds.
Pour extracted juice into ice pop molds and freeze at least 6 hours
or overnight.
Makes 8 (1/4 cup) frozen ice pops
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Prep time: 10 minutes
Bake time: 55-65 minutes
1/2 cup egg substitute
2 cups nonfat milk
1/2 cup Splenda Granular
1/2 cup raisins
1 1/2 cups cooked white rice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Preheat oven to 325F. In large bowl, combine egg substitute, milk,
Splenda, raisins, cooked rice, vanilla and salt. Mix well. Blend
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INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15-1/4 ounces) whole-kernel corn, drained
- 1 package (16 ounces) frozen cut okra, thawed
- 2 cans (14 ounces each) reduced-sodium chicken broth
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon black pepper
DIRECTIONS
In a soup pot, combine all the ingredients
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… If you like spicy, you will like this. For those cold winter days,
when you have been very active outdoors. Enjoy!
SPICY HUNGARIAN GOULASH
Serves 4
1 Tbsp (15 ml) olive or sunflower oil
2 lb (900 g) lean braising steak, fat removed, cubed
2 onions, finely chopped
1-2 Tbsp (15-30 ml) paprika (I use hot paprika!)
1 Tbsp (15 ml) plain flour
1 Tbsp (15 ml) chopped fresh marjoram (a must!)
1 pt (2 cups - 550 ml) hot beef stock
salt and pepper to your taste
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From: www.diabetic-recipes.com
Makes 4 servings
1 Tbsp olive oil
12 oz (360 g) pork tenderloin, cut into 1/2-inch cubes
2 medium onions, chopped
2 large garlic cloves, minced
2 Tbsp (18 g) unbleached all-purpose flour
2 Tbsp (30 ml) hot paprika
1 tsp (5 ml) caraway seeds
1 cup (240 ml) dry white wine
2 Tbsp (28 g) tomato paste
1 medium green bell pepper, seeded and chopped
1 medium thin-skinned potato, peeled and cut into 1/2-inch cubes
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I need a recipe for goulash. I also need breakfast ideas. Breakfast is
hard for me. My diabetic eduacator told me to use Carnation Instant
Breakfast(with my Dr. approval of course) and thats what I’ve been
doing but every so often I do want food for breakfast and a boring
bowl of cereal just won’t cut it. Thanks in advance.
Brenda
BTW I’m new here as well. I’m not good at sharing recipes but sure
appreciate those that do.
Muffin-Tin Crab Cakes
Eating Well Magazine December/January 2006
Active time: 20 minutes | Total: 40 minutes
We’ve taken the frying and fuss out of crab cakes by shaping
and baking them in muffin tins. For the best taste, look for
pasteurized crabmeat in the refrigerator case at your market’s
fish counter, a better choice than canned varieties.
1 pound crabmeat
2 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
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Makes 4 servings as a side dish or 2 as a main course.
1 bunch kale (about 8-10 leaves)*
2 tsp. extra virgin olive oil
1 large onion, diced
5 large or 6 medium plum tomatoes, seeded and diced (2 cups)
2 garlic cloves, halved lengthwise
1 can (15 1/2 oz.) black beans, rinsed and drained
1-1/2 cups fat-free, reduced-sodium chicken or vegetable broth
Salt and freshly ground black pepper, to taste
1. Using a sharp paring knife, slice off the hard, central vein
of each kale leaf. Stacking 3 to 4 leaves at a time, cut them
crosswise into half-inch strips. Rinse in a colander or sieve
and shake well, leaving some moisture clinging to leaves.
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