Diabetic Thursday

If it's Thursday, it's time for another round of diabetic recipes. Enjoy!

ALMOND APRICOT MUFFINS

These fluffy muffins are easy to make and a treat to eat. Apricot preserves and almond extract make them truly unforgettable.

Yield: 6 servings

http://diabeticgourmet.com/recipes/html/1191.shtml

Ingredients

1 serving Crisco Original No-Stick Cooking Spray

1 cup Pillsbury Best All Purpose Flour

1/4 cup Splenda No Calorie Sweetener, Granulated

2 teaspoons baking powder

1/4 teaspoon salt

1 large egg

2 tablespoons Crisco Pure Canola Oil

2 tablespoons skim milk

1/2 cup Smucker's Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins

1/4 teaspoon almond extract

Directions

Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick cooking spray.

Combine flour, Splenda Granulated Sweetener, baking powder and salt in medium mixing bowl.

Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.

Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 50; Protein: 3 g; Fat: 6 g; Sodium: 190 mg; Cholesterol: 35 mg; Saturated Fat: 0.5 g; Dietary Fiber: 0 g; Sugars: 1 g; Carbohydrates: 24 g

BANANA CHOCOLATE CHIP MINI MUFFINS

Yield: 48 servings

View recipe with photo: http://diabeticgourmet.com/recipes/html/1190.shtml

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup light butter, softened

1/3 cup Splenda Sugar Blend

1/3 cup packed Splenda Brown Sugar Blend

1 teaspoon vanilla extract

3 medium ripe bananas, mashed

1 large egg

1 (12 ounce) package Nestle Toll House Semi-Sweet Chocolate Mini Morsels

Directions

Preheat oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.

Combine flour, baking powder and salt in medium bowl; set aside.

Combine butter, Splenda Sugar Blend, Splenda Brown Sugar Blend and vanilla in large bowl; beat at medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups 2/3 full.

Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely.

Nutritional Information Per Serving: Calories: 90; Calories from Fat: 35; Protein: 1 g; Fat: 3.5 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 8 g; Carbohydrates: 13 g

CHEESY CAULIFLOWER SOUP

Prep Time: 15 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2 - Source: Family Circle's "All-time Favorite Recipes"

Find this recipe at:
http://diabeticgourmet.com/recipes/html/82.shtml

Ingredients

1 tablespoon olive oil

1 cup chopped green onion

4 cups chicken broth

2 packages (8 ounces each) fresh cauliflowerets

1/4 cup all-purpose flour

1-1/2 cups shredded pepper-Jack cheese (6 ounces)

1/4 cup roasted red peppers

1/2 teaspoon salt (optional)

1/4 teaspoon hot-pepper sauce

Directions

Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.

Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.

Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.

Nutritional Information Per Serving: Calories: 294; Protein: 15 g; Fat: 15 g; Carbohydrates: 14 g; Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat

ROASTED BEET AND CARROT SALAD

Yield: 4 servings

Serving size: 1-1/2 cups (375 mL)

Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil

Photo & Print Version: href=http://diabeticgourmet.com/recipes/html/1208.shtml

Ingredients

Salad:

2 medium beets (about 8 oz/225 g total), peeled, cut into 8 wedges each

1 medium carrot (about 3 oz/85 g), peeled, cut in half lengthwise, and cut into 2-inch pieces

1 medium parsnip (about 3 oz/85 g), peeled, quartered lengthwise, and cut into 2-inch pieces

1 tsp canola oil 5

4 cups (about 4 oz/ 115 g) packed spring greens

1/2 cup thinly sliced red onion

1/4 cup golden raisins (optional)

1/4 cup (1 oz/ 28 g) pecan pieces, toasted

Vinaigrette:

3 Tbsp balsamic vinegar

1 Tbsp plus 2 tsp (10 mL) canola oil

1/8 tsp dried red pepper flakes

1 medium clove garlic, minced

1/4 tsp salt

1/4 tsp coarsely ground black pepper

Directions

Preheat oven to 425 F.

Coat a foil-lined baking sheet with cooking spray. Place beets, carrots, and parsnips on baking sheet. Drizzle evenly with 1 tsp canola oil and toss gently, yet thoroughly, to coat lightly. Arrange vegetables in a single layer and bake 10 minutes; stir and bake an additional 7 minutes or until beets are just tender when pierced with a fork. Remove from heat and let stand to cool slightly, about 10 minutes.

Combine vinaigrette ingredients in a small jar, secure lid, and shake well to blend thoroughly.

Arrange equal amounts of salad greens on four salad plates. In the following order, top with equal amounts of onion, roasted vegetables, raisins, and pecans. Spoon vinaigrette evenly over all. Serve immediately for peak flavors.

Nutritional Information Per Serving: Calories: 165; Protein: 2 g; Fat: 12 g; Sodium: 185 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Carbohydrates: 14 g

LIGHT SOUR CREAM CHICKEN ENCHILADAS

Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast

To view this online, click here.

Ingredients

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 Cup (4oz) shredded reduced-fat Cheddar cheese

1-1/2 Cups chopped cooked chicken

1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon out 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g; Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

MEXICAN CHICKEN SOUP

Yield: 10 servings.

Serving Size: 1-1/2 cups.

Source: CanolaInfo

Photo/Print: http://diabeticgourmet.com/recipes/html/1205.shtml

Ingredients

1 Tbsp canola oil

2 cloves garlic, minced

1 medium onion, sliced

4 celery stalks, sliced

1/8 tsp ground black pepper

2 tsp cumin

1 tsp red pepper flakes

8 cups low-sodium chicken stock

2/3 cup lentils

1 can (19 oz) tomatoes, chopped

3 medium carrots, thinly sliced

2 lbs cooked chicken, cubed

1 small zucchini, thinly sliced

1 cup frozen peas

1 small avocado, peeled and sliced

Directions

In Dutch oven, heat canola oil. Add garlic, onion and celery. Saute until vegetables are tender. Season with black pepper, cumin and red pepper flakes.

Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.

Add chicken, zucchini and peas.

Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

Nutritional Information Per Serving: Calories: 250; Protein: 33 g; Fat: 6 g; Sodium: 280 mg; Cholesterol: 75 mg; Saturated Fat: 1.5 g; Dietary Fiber: 5 g; Carbohydrates: 14 g