Diabetic Thursday

It's a rainy morning here in Florida, and, in certain parts of the U.S., fairly snowy. Here's to staying warm and dry today, folks! In the meantime, here are a few diabetic recipes to try. Enjoy!

APPLESAUCE BROWNIES

Servings: 16

View Online: http://diabeticgourmet.com/recipes/html/169.shtml

Ingredients

1/3 cup vegetable oil

1/2 cup unsweetened applesauce

1/2 cup unsweetened cocoa powder

1/2 cup sugar

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 large eggs

1 tsp vanilla extract

1/4 cup chopped nuts

Directions

Preheat oven to 375 F.

Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.

Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).

Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.

Nutritional Information Per Serving: Calories: 165; Protein: 3 g; Fat: 7 g; Sodium: 84 mg; Carbohydrates: 27 g; Exchanges: 1 Starch; 1 Fat; 1 Fruit

EASY HOMEMADE MEATLOAF

Servings: 6

To view this recipe online, click here.

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well. Form into a loaf. Place in foil-lined 5x9 pan. Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258 ; Protein: 7 g ; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

BROCCOLLI FRITTATA

Yield: 4 Servings

View Online: http://diabeticgourmet.com/recipes/html/692.shtml

Ingredients

1/2 cup non-fat cottage cheese

1/2 tsp dried dill

2 cup fat-free egg substitute

2 cups frozen chopped broccoli

1 tsp olive oil

2 tsp margarine

1 large onion, diced

Directions

Mix cottage cheese and egg substitute together; set aside.

In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.

Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.

Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.

As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.

Invert onto a serving plate and cut into wedges.

Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat

FROZEN CINNAMON-COFFEE MINI CHEESECAKES

Servings Per Recipe: 12

Serving Size: 1 mini cheesecake

View Online: http://diabeticgourmet.com/recipes/html/1094.shtml

Ingredients

12 Nabisco Ginger Snaps

2 tablespoons Decaffeinated Instant Coffee

1 tablespoon water

1/2 cup Splenda No Calorie Sweetener, Granulated

1 (8 ounce) container Philadelphia Light Cream Cheese Spread

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

1 1/2 cups Cool Whip Lite Whipped Topping

1 cup fresh raspberries

Directions

Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.

Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.

Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.

Remove from freezer about 10 minutes before serving to soften slightly.

Nutritional Information Per Serving: Calories: 100; Calories from Fat: 40; Protein: 2 g; Fat: 4.5 g; Sodium: 130 mg; Cholesterol: 10 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Sugars: 5 g; Carbohydrates: 11 g

BELL PEPPER SALAD

Servings: 4

Source: The Diabetic Newsletter

Find this recipe at:
http://diabeticgourmet.com/recipes/html/40.shtml

Ingredients

1 medium-sized red bell pepper

1/2 cup creamy garlic dressing

1 medium-sized green bell pepper

1/4 teaspoon black pepper

1 medium-sized yellow bell pepper

2 teaspoons capers, rinsed and drained

Directions

Preheat broiler.

Place bell peppers under broiler and lightly charred, turning to grill all sides. Remove from broiler to a paper bag. Close bag and set aside.

When peppers cool, peel, core, seed and cut into strips. Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them.

Sprinkle with black pepper. Garnish with capers and serve warm or chilled.

Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 67 mg; Carbohydrates: 6 g; Sodium: 67 mg

LEMONY ROASTED ASPARAGUS

Yield: 4 servings

Info: http://diabeticgourmet.com/book_archive/details/32.shtml

Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes

Note: Roasted asparagus spears don't look as pretty as steamed, but the flavor is worth it.

Ingredients

1 lemon

1 pound fresh asparagus, wood stems removed

2 teaspoons olive oil

Directions

Preheat the oven to 425 degrees F.

Wash and dry the outside of the lemon. Make 2 teaspoons of lemon zest by grating the yellow outside peel with the fine side of a cheese grater. Wrap the lemon in plastic wrap and refrigerate for another use.

Toss the asparagus spears in a shallow dish with the lemon zest and olive oil.

Spread the asparagus in a heavy baking sheet; roast for 15 minutes. Halfway through the cooking time, stir the asparagus to ensure even roasting. The asparagus are done when they are browned and slightly shriveled.

Nutritional Information Per Serving: Calories: 50, Protein: 3 g, Fat: 3 g, Carbohydrate: 5 g, Sodium: 5 mg, Potassium: 353 mg, Dietary Fiber: 1 g, Exchanges: 1 Vegetable, 1/2 Fat