I know totally off the wall title. But I saw this recipe on the back of the Aunt Jemima Pancake Mix box. The picture looked so good and I had to try it. Of course like the title says bargain shopping. So I had gotten the pancake mix on a Albertson's Bonus Buy, and I thought well I have a well stocked pantry and everything I need. Why not. Now here's the recipe with the changes I made to it, and approximately what it cost me to make it all from my restocked pantry.
Taco Casserole
filling:
* 1 lb. 85% lean ground beef (Fred Meyer sale $1.99)
* 1 cup onion, chopped (about half a small onion)(30 cents)
* 1/2 cup green bell pepper, chopped
* 1/2 cup red bell pepper, chopped( we don't care for bell peppers so it's not worth keeping it around so some home dehydrated bell peppers it what I used)(50cents)
* 1 can (11 oz.) whole kernel corn, drained (1cup and a half of frozen)($1)
* 1 can (8 oz.) tomato sauce (used a can of dice tomatoes)(37cents)
* 1 package (1.25 oz.) taco seasoning mix (my own homemade mix)(25cents)
* 1 cup shredded cheddar cheese (deli markdown with coupons)(about 25cents)
topping:
* 1/2 cup Aunt Jemima® Original, Buttermilk Original, Complete or Buttermilk Complete Pancake & Waffle Mix (out of a $2 box I'm pretty sure at least 25 cents)
* 2/3 cup 2% milk (free with cereal promo)
* 1 egg, slightly beaten (markdown and then coupon)(10 cents?)
* 2 tsp. vegetable oil (Olive Oil 10 cents?)
1.Preheat oven to 350° F.
2.For filling, combine ground beef and onion in large skillet. Cook until meat is no longer pink.
3.Add peppers and corn, cook 2 minutes over medium heat, stirring occasionally.
4.Add tomato sauce and taco seasoning; cook 2-3 minutes or until heated through.
5.Pour hot beef mixture into 8" x 8" or 9" x 9" square baking dish. Sprinkle with cheese; set aside.
6.For topping, combine pancake mix, milk, egg and oil; stir with wire whisk until large lumps disappear. Pour over ground beef mixture; spread evenly.
7.Bake 30-35 minutes or until topping is golden brown.
8.Sprinkle top with additional cheese, if desired.
Recipe Yield: 8 servings (that's adults or get it before the 2 teenage hockey players in the house get to it. LOL!)
Serving Size: 1/8 of recipe
Nutrition Information:
Calories: 270, Calories from Fat: 120, Total Fat: 13g, Saturated Fat: 6g, Cholesterol: 75mg, Sodium: 760mg, Total Carbohydrates: 20g, Dietary Fiber: 2g, Sugars: 7g, Protein: 18g
Nutrition wise not bad. Low enough in carbs I wonder if I took too much insulin. hmmm
Cost wise $5.11 just a few cents over the $5 mark. The $5 dinner mom would be proud of me.
The boys loved it and even left enough for Phil to take for his lunch.
Showing posts with label Diabetic. Show all posts
Showing posts with label Diabetic. Show all posts
Tuesday, March 15, 2011
Thursday, June 26, 2008
Miracle Red "French" Dressing
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Miracle Red "French" Dressing
Categories: salads/dressings
Yield: 8 servings
1/2 ts granulated gelatin
1 tb cold water
1/4 c boiling water
1/2 ts salt
1/2 c tomato juice
1/4 c white vinegar
1/8 ts garlic powder
= (or 1 garlic clove,
-crushed)
1 ds freshly-ground black pepper
1/4 ts dry mustard
1/2 ts Worcestershire sauce
Sugar substitute equal to 1
-tbspn s
Soften gelatin in cold water. Add boiling water; stir until dissolved.
Turn into a pint jar with all the remaining ingredients.
Cover tightly; shake thoroughly. Chill for a few hours before serving.
Stir occasionally to prevent gelling at bottom. Shake gently before using.
This recipe yields 8 servings. Serving size: 1 to 2 tablespoons.
Exchanges Per Serving: Up to 1/4 cup may be considered Free Food.
Nutrition Facts: Carbohydrates 1g; Protein 0g; Fat 0g; Calories 6;
Fiber 0.2g; Sodium 180mg; Cholesterol 0mg.
Comments: The miracle is that this delicious dressing is fat-free and will
not use up your Fat Exchanges. Try it as a marinade for flank steak
before grilling.
Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice.
Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4 Calories; trace Fat (3.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Mary Abbott Hess
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
Title: Miracle Red "French" Dressing
Categories: salads/dressings
Yield: 8 servings
1/2 ts granulated gelatin
1 tb cold water
1/4 c boiling water
1/2 ts salt
1/2 c tomato juice
1/4 c white vinegar
1/8 ts garlic powder
= (or 1 garlic clove,
-crushed)
1 ds freshly-ground black pepper
1/4 ts dry mustard
1/2 ts Worcestershire sauce
Sugar substitute equal to 1
-tbspn s
Soften gelatin in cold water. Add boiling water; stir until dissolved.
Turn into a pint jar with all the remaining ingredients.
Cover tightly; shake thoroughly. Chill for a few hours before serving.
Stir occasionally to prevent gelling at bottom. Shake gently before using.
This recipe yields 8 servings. Serving size: 1 to 2 tablespoons.
Exchanges Per Serving: Up to 1/4 cup may be considered Free Food.
Nutrition Facts: Carbohydrates 1g; Protein 0g; Fat 0g; Calories 6;
Fiber 0.2g; Sodium 180mg; Cholesterol 0mg.
Comments: The miracle is that this delicious dressing is fat-free and will
not use up your Fat Exchanges. Try it as a marinade for flank steak
before grilling.
Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice.
Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4 Calories; trace Fat (3.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Mary Abbott Hess
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
Mediterranean Chicken
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Mediterranean Chicken
Categories: main dish, poultry, chicken
Yield: 6 servings
2 ts olive oil
2 tb dry white wine
3 whole boneless skinless
-chicken breasts; halved
3 garlic cloves; minced
1/2 c diced onion
3 ripe tomatoes; coarsely
-chopped
2 ts minced thyme
1 tb minced basil
1/2 c dry white wine
1/2 c Kalamata olives
1/4 c minced Italian parsley
Salt; to taste
Freshly-ground black pepper;
- to taste
Heat the oil and wine in a heavy skillet over medium heat, then add the
chicken and sauté until golden on each side, about 4 to 6 minutes per side.
Remove the chicken from the skillet. Set aside.
Sauté the garlic for 30 seconds in the pan drippings. Add the onion and
sauté for 3 minutes. Add the tomatoes and bring to a boil.
Lower the heat, add the wine, and simmer for 10 minutes. Add the thyme and
basil and simmer for 5 minutes.
Return the chicken to the skillet and cover. Cook over low heat until the
chicken is cooked through.
Add the olives and parsley to the pan and cook 1 minute. Season with
pepper and salt.
This recipe yields 6 servings. Serving size: 1/2 breast.
Exchanges Per Serving: 1 Vegetable, 4 Very Lean Meat, 1/2 Monounsaturated
Fat.
Nutrition Facts: Calories 191; Calories from Fat 53; Total Fat 6g;
Saturated Fat 1g; Cholesterol 69mg; Sodium 165mg; Carbohydrates 7g;
Dietary Fiber 2g; Sugars 4g; Protein 26g.
Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 232 Calories; 8g Fat (35.8% calories
from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 398mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Robyn Webb, MS, LN
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
Title: Mediterranean Chicken
Categories: main dish, poultry, chicken
Yield: 6 servings
2 ts olive oil
2 tb dry white wine
3 whole boneless skinless
-chicken breasts; halved
3 garlic cloves; minced
1/2 c diced onion
3 ripe tomatoes; coarsely
-chopped
2 ts minced thyme
1 tb minced basil
1/2 c dry white wine
1/2 c Kalamata olives
1/4 c minced Italian parsley
Salt; to taste
Freshly-ground black pepper;
- to taste
Heat the oil and wine in a heavy skillet over medium heat, then add the
chicken and sauté until golden on each side, about 4 to 6 minutes per side.
Remove the chicken from the skillet. Set aside.
Sauté the garlic for 30 seconds in the pan drippings. Add the onion and
sauté for 3 minutes. Add the tomatoes and bring to a boil.
Lower the heat, add the wine, and simmer for 10 minutes. Add the thyme and
basil and simmer for 5 minutes.
Return the chicken to the skillet and cover. Cook over low heat until the
chicken is cooked through.
Add the olives and parsley to the pan and cook 1 minute. Season with
pepper and salt.
This recipe yields 6 servings. Serving size: 1/2 breast.
Exchanges Per Serving: 1 Vegetable, 4 Very Lean Meat, 1/2 Monounsaturated
Fat.
Nutrition Facts: Calories 191; Calories from Fat 53; Total Fat 6g;
Saturated Fat 1g; Cholesterol 69mg; Sodium 165mg; Carbohydrates 7g;
Dietary Fiber 2g; Sugars 4g; Protein 26g.
Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 232 Calories; 8g Fat (35.8% calories
from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 398mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Robyn Webb, MS, LN
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
Mahi-Mahi With Fresh Pineapple Salsa
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Mahi-Mahi With Fresh Pineapple Salsa
Categories: main dish, fish (ocean), seafood
Yield: 4 servings
1 1/2 c diced fresh pineapple
1/4 c finely-chopped red bell
-pepper
1/4 c finely-chopped green bell
-pepper
2 tb chopped fresh cilantro
2 tb fresh lime juice; divided
1/2 ts red pepper flakes
1/2 ts grated lime peel
Nonstick cooking spray; as
-needed
4 mahi-mahi fillets - (4 oz
-ea)
1 tb olive oil
1/2 ts freshly-ground white pepper
To prepare Pineapple Salsa, combine pineapple, red and green peppers,
cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in
medium bowl. (Pineapple Salsa may be prepared 1 to 2 days ahead and
refrigerated.)
Preheat broiler. Spray rack of broiler pan with cooking spray. Rinse
mahi-mahi and pat dry with paper towels. Place mahi-mahi on rack. Combine
remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
Broil mahi-mahi, 4 inches from heat, 2 minutes. Turn and brush second side
with olive oil mixture; sprinkle with white pepper. Continue to broil 2
minutes or until mahi-mahi flakes easily when tested with fork. Serve with
Pineapple Salsa.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Meat, 1/2 Fruit.
Nutrition Facts: Calories 168; Calories from Fat 24%; Total Fat 5g;
Saturated Fat 1g; Protein 22g; Carbohydrates 10g; Cholesterol 83mg;
Sodium 102mg; Dietary Fiber 1g.
Comments: The pineapple salsa, which is rich in vitamin C, may be prepared
1 to 2 days ahead and refrigerated.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 3g Fat (90.8% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Title: Mahi-Mahi With Fresh Pineapple Salsa
Categories: main dish, fish (ocean), seafood
Yield: 4 servings
1 1/2 c diced fresh pineapple
1/4 c finely-chopped red bell
-pepper
1/4 c finely-chopped green bell
-pepper
2 tb chopped fresh cilantro
2 tb fresh lime juice; divided
1/2 ts red pepper flakes
1/2 ts grated lime peel
Nonstick cooking spray; as
-needed
4 mahi-mahi fillets - (4 oz
-ea)
1 tb olive oil
1/2 ts freshly-ground white pepper
To prepare Pineapple Salsa, combine pineapple, red and green peppers,
cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in
medium bowl. (Pineapple Salsa may be prepared 1 to 2 days ahead and
refrigerated.)
Preheat broiler. Spray rack of broiler pan with cooking spray. Rinse
mahi-mahi and pat dry with paper towels. Place mahi-mahi on rack. Combine
remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
Broil mahi-mahi, 4 inches from heat, 2 minutes. Turn and brush second side
with olive oil mixture; sprinkle with white pepper. Continue to broil 2
minutes or until mahi-mahi flakes easily when tested with fork. Serve with
Pineapple Salsa.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Meat, 1/2 Fruit.
Nutrition Facts: Calories 168; Calories from Fat 24%; Total Fat 5g;
Saturated Fat 1g; Protein 22g; Carbohydrates 10g; Cholesterol 83mg;
Sodium 102mg; Dietary Fiber 1g.
Comments: The pineapple salsa, which is rich in vitamin C, may be prepared
1 to 2 days ahead and refrigerated.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 3g Fat (90.8% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Grilled Pork Tenderloin With Tomato Mango Salsa
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Grilled Pork Tenderloin With Tomato Mango Salsa
Categories: main dish, pork, grilling
Yield: 6 servings
2 pork tenderloins - (12 oz
-ea)
1/3 c reduced-sodium teriyaki
-sauce
2 md tomatoes; seeded, diced
1 c diced mango
1/2 c minced yellow or green bell
-pepper
1/4 c hot jalapeño jelly; melted
2 tb white wine vinegar
Rub pork tenderloins all over with teriyaki sauce; let stand 5 minutes.
Combine tomatoes, mango, bell pepper, jelly and vinegar in medium bowl; mix
well. Set aside.
Grill pork, covered, over medium-hot coals 20 to 25 minutes or until meat
thermometer inserted in thickest part registers 160 degrees, turning once.
Slice and serve with salsa.
This recipe yields 6 servings.
Exchanges Per Serving: 3 Meat, 1/2 Fruit, 1 Vegetable.
Nutrition Facts: Calories 222; Calories from Fat 17%; Total Fat 4g;
Saturated Fat 1g; Protein 25g; Carbohydrates 21g; Cholesterol 66mg;
Sodium 444mg; Dietary Fiber 1g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 9 Calories; trace Fat (10.6%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Title: Grilled Pork Tenderloin With Tomato Mango Salsa
Categories: main dish, pork, grilling
Yield: 6 servings
2 pork tenderloins - (12 oz
-ea)
1/3 c reduced-sodium teriyaki
-sauce
2 md tomatoes; seeded, diced
1 c diced mango
1/2 c minced yellow or green bell
-pepper
1/4 c hot jalapeño jelly; melted
2 tb white wine vinegar
Rub pork tenderloins all over with teriyaki sauce; let stand 5 minutes.
Combine tomatoes, mango, bell pepper, jelly and vinegar in medium bowl; mix
well. Set aside.
Grill pork, covered, over medium-hot coals 20 to 25 minutes or until meat
thermometer inserted in thickest part registers 160 degrees, turning once.
Slice and serve with salsa.
This recipe yields 6 servings.
Exchanges Per Serving: 3 Meat, 1/2 Fruit, 1 Vegetable.
Nutrition Facts: Calories 222; Calories from Fat 17%; Total Fat 4g;
Saturated Fat 1g; Protein 25g; Carbohydrates 21g; Cholesterol 66mg;
Sodium 444mg; Dietary Fiber 1g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 9 Calories; trace Fat (10.6%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Thursday, May 1, 2008
Cheesecake Tarts
* Exported from MasterCook *
Cheesecake Tarts
Recipe By :Fabiola Demps Gaines, RD, LD and Roniece Weaver, RD, LD
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecake Desserts
Tarts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages fat-free cream cheese - (8 oz ea) -- softened
1/2 cup sugar
1 cup egg substitute
1 teaspoon vanilla
2 teaspoons lemon juice
12 vanilla wafers
Heat the oven to 350 degrees. Whip the cream cheese for 2 minutes or until fluffy. Add the sugar, egg substitute, vanilla, and lemon juice. Mix well.
Place 12 aluminum cupcake holders in muffin tins. Place a vanilla wafer in the bottom of each holder and pour the batter over each vanilla wafer.
Bake for 20 minutes. Remove from the heat and cool. If desired, top each tart with 1 teaspoon of jam or jelly (not included in nutritional analysis).
This recipe yields 10 servings. Serving size: 1 tart.
Exchanges Per Serving: 1 1/2 Carbohydrate.
Nutrition Facts: Calories 116; Calories from Fat 6; Total Fat 1g; Saturated Fat 0g; Cholesterol 8mg; Sodium 311mg; Carbohydrate 17g; Dietary Fiber 0g; Sugars 13g; Protein 10g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-21-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 113 Calories; 4g Fat (32.3% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 70mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Recipe from "The New Soul Food Cookbook for People with Diabetes" by Fabiola Demps Gaines, RD, LD and Roniece Weaver, RD, LD, (© American Diabetes Association,1998)
Nutr. Assoc. : 0 0 0 0 0 0
Cheesecake Tarts
Recipe By :Fabiola Demps Gaines, RD, LD and Roniece Weaver, RD, LD
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecake Desserts
Tarts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages fat-free cream cheese - (8 oz ea) -- softened
1/2 cup sugar
1 cup egg substitute
1 teaspoon vanilla
2 teaspoons lemon juice
12 vanilla wafers
Heat the oven to 350 degrees. Whip the cream cheese for 2 minutes or until fluffy. Add the sugar, egg substitute, vanilla, and lemon juice. Mix well.
Place 12 aluminum cupcake holders in muffin tins. Place a vanilla wafer in the bottom of each holder and pour the batter over each vanilla wafer.
Bake for 20 minutes. Remove from the heat and cool. If desired, top each tart with 1 teaspoon of jam or jelly (not included in nutritional analysis).
This recipe yields 10 servings. Serving size: 1 tart.
Exchanges Per Serving: 1 1/2 Carbohydrate.
Nutrition Facts: Calories 116; Calories from Fat 6; Total Fat 1g; Saturated Fat 0g; Cholesterol 8mg; Sodium 311mg; Carbohydrate 17g; Dietary Fiber 0g; Sugars 13g; Protein 10g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-21-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 113 Calories; 4g Fat (32.3% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 70mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Recipe from "The New Soul Food Cookbook for People with Diabetes" by Fabiola Demps Gaines, RD, LD and Roniece Weaver, RD, LD, (© American Diabetes Association,1998)
Nutr. Assoc. : 0 0 0 0 0 0
20 Minute Garlic Rosemary Chicken and Brown Rice Dinner
* Exported from MasterCook *
20 Minute Garlic Rosemary Chicken And Brown Rice Dinner
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
4 small boneless skinless chicken breast halves
= (abt 1 lb total)
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 can 33% less sodium chicken broth - (10 1/2 oz)
1/3 cup water
2 cups uncooked Minute brown rice
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
Add broth and water to skillet; stir. Bring to boil.
Stir in rice and remaining 1/2 teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 1/2 Fat.
Nutrition Facts: Calories 340; Calories from fat 19%; Total Fat 7g; Saturated Fat 1g; Protein 31g; Carbohydrates 36g; Cholesterol 70mg; Sodium 290mg; Dietary Fiber 2g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 162 Calories; 5g Fat (28.3% calories from fat); 27g Protein; trace Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
20 Minute Garlic Rosemary Chicken And Brown Rice Dinner
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
4 small boneless skinless chicken breast halves
= (abt 1 lb total)
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 can 33% less sodium chicken broth - (10 1/2 oz)
1/3 cup water
2 cups uncooked Minute brown rice
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
Add broth and water to skillet; stir. Bring to boil.
Stir in rice and remaining 1/2 teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 1/2 Fat.
Nutrition Facts: Calories 340; Calories from fat 19%; Total Fat 7g; Saturated Fat 1g; Protein 31g; Carbohydrates 36g; Cholesterol 70mg; Sodium 290mg; Dietary Fiber 2g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 162 Calories; 5g Fat (28.3% calories from fat); 27g Protein; trace Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
How about some diabetic recipes?
Well I know my pal Christy is looking for some diabetic recipes sooooo... I'll post some. Now technically there is no longer a diabetic diet, but it really does help to watch your portions, and count your servings of carbs. I'll be posting some of my recipes that I have around and tagging them as Diabetic to help out though.
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