garlic-cauliflower stir fry
Garlic-Cauliflower Stir Fry
3 tablespoons butter or margarine
1 large head cauliflower (about 3 pound), broken into florets
2 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 1/2 teaspoons lemon-pepper seasoning
In a skillet over medium heat, melt butter. Add cauliflower and garlic. Sprinkle with parsley and lemon pepper. Cook and stir for 12-15 minutes or until lightly browned and tender.
Serves 8.
Nutritional Analysis: One 1/2 cup serving (prepared with margarine and salt-free lemon-pepper seasoning) equals: 63 calories, 78 mg sodium, 0 cholesterol, 5 gm carbohydrate, 2 gm protein, 4 gm fat
Diabetic Exchanges: 1 vegetable, 1 fat
Perhaps a modern society can remain stable only by eliminating adolescence, by giving its young, from the age of ten, the skills, responsibilities, and rewards of grownups, and opportunites for action in all spheres of life. Adolescence should be a time of useful action, while book learning and scholarship should be a preoccupation of adults. — Eric Hoffer
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oatmeal chocolate chip cookies
Oatmeal Chocolate Chip Cookies
Source: Diabetes Management Magazine.
1/3 cup margarine, softened
1/2 cup firmly packed brown sugar
1 egg
3 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick cooking rolled oats
1/3 cup semisweet chocolate chips
Preheat oven to 375 degrees F.
Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well.
Combine flour, baking soda and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips.
Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container.
Yields 3 dozen cookies.
Serving size: 2 cookies. Exch:1 starch, 1/2 fat, 1 carbs
Nutr. Info per serv: Cal: 101, Carb: 14g, Prot: 1g, Fat: 4g, Sat. Fat: 1g, Sod 120mg, Fiber: 1g
The pain of a disappointed wish necessarily produces less effect upon the mind if a man has not certainly promised himself success. - De Tranquillitate Animi — Lucius Annaeus Seneca
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sesame chicken salad
Sesame Chicken Salad
2 cups chopped roasted chicken without skin
1 (10 ounce) package torn mixed European-style
or Italian-blend salad greens
1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise
2 green onions, sliced
1/4 cup sliced radishes
Dressing
1/2 cup orange juice
1/4 cup rice vinegar or white vinegar
1/2 teaspoon toasted sesame oil
1/4 teaspoon pepper
Garnishes
1 1/2 teaspoons sesame seed, toasted*
Finely shredded radish (optional)
Orange slices (optional)
Combine the chicken, salad greens, baby corn, green onions and radishes in a large salad bowl.
For Dressing, combine the orange juice, vinegar, oil, and pepper in a screw-top jar. Cover and shake well.
Refrigerate up to 3 days; shake before using. To serve, pour dressing over salad mixture, tossing lightly to coat.
Transfer to individual bowls. Sprinkle each serving with sesame seed. Garnish with finely shredded radish and orange slices if desired.
Makes 6 servings.
* To toast sesame seeds, cook and stir in nonstick skillet over medium heat for about 1 minute or just till lightly golden. Watch closely so they don burn. Remove from heat and transfer to a bowl to cool completely.
Nutrition facts per serving: 154 cal., 7 g total fat (2 g sat. fat., 25 mg calcium, 96 mg sodium, 6 g carb, 2 g fiber, 15 g pro
Food exchanges: 1/2 vegetable, 2 meat, 1/2 fat
Nightcrawler You know, outside the circus, most people were afraid of me. But I didn hated them. I pitied them. Do you know why Because most people will never know anything beyond what they see with their own two eyes. — X2 X-Men United
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sugar free low fat strawberry banana cheesecake
Sugar Free Low Fat Strawberry Banana Cheesecake
1 package low fat cream cheese
1 package sugar free strawberry-banana gelatin
2 cups sugar free low fat whipped topping
Fresh strawberries
Fresh bananas, peeled and sliced
1 graham cracker crust made with any granulated
diabetic sweetener
Dissolve gelatin with 1/2 cup boiling water. Mix into cream cheese until smooth. Fold the whipped topping into this mix.
Cut the strawberries and bananas lengthwise, so that cut edges are flat. Line the bottom of crust with the fruit. Cover with the cheesecake mix. You can add another layer of fruit in the middle if you like.
Top with fresh strawberries and bananas quartered.
Refrigerate until set.
There is no sadder sight than a young pessimist. — Mark Twain
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cream cheese fudge
Cream Cheese Fudge
4 (1 ounce) squares unsweetened chocolate
8 ounces cream cheese
4 cups confectioners? sugar
1 teaspoon vanilla extract
1/2 to 2 cups pecans or walnuts, or however many you prefer
Melt chocolate in microwave, then cool to room temperature. With cream cheese at room temperature, mix cream cheese with chocolate. Add confectioners? sugar and vanilla extract. Pat into an 8- or 9-inch pan. Refrigerate a couple of hours before cutting.
If you want a peanut butter flavor, add 1/2 cup peanut butter and increase sugar to 5 cups.
Love is an ideal thing, marriage a real thing a confusion of the real with the ideal never goes unpunished. — Johann von Goethe
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peanut butter cookies
Peanut Butter Cookies
1 cup butter or margarine, softened
1 cup peanut butter
1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups flour
1 teaspoon baking soda
Granulated sugar
In large bowl of an electric mixer, beat butter until creamy. Gradually beat in peanut butter, then brown sugar, then granulated sugar. Beat in eggs, then vanilla extract.
In another bowl, stir together flour and baking soda; gradually add to butter mixture, blending thoroughly. Roll dough into 1-inch balls and place 2 inches apart on greased baking sheets. Press balls down with fork tines dipped in granulated sugar. Bake at 375 degrees F for 10 to 12 minutes, or until golden brown. Let cool on baking sheets for about 1 minute, then transfer to racks and let cool completely. Store airtight.
It is easy to fly into a passion–anybody can do that–but to be angry with the right person and at the right time and with the right object and in the right way–that is not easy, and it is not everyone who can do it. — Aristotle
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creamy carrot salad
Creamy Carrot Salad
2 boxes sugar free orange Jell-O
1 1/2 cups boiling water
3/4 cup diet Sprite or Sierra Mist
1 cup shredded carrots
1 (15 ounce) can crushed pineapple, drained
1 carton sugar free pina colada yogurt
1/2 cup chopped nuts (optional)
Mix Jell-O and boiling water. Add soda and mix well. Stir in carrots and pineapple. Refrigerate for one hour just to cool. Stir in yogurt and nuts. Refrigerate until set.
A heart that loves is always young. — Greek Proverb
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sugar-free raisin bars
Sugar-Free Raisin Bars
1 cup raisins
1/2 cup water
1/4 cup margarine
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup all-purpose flour
1 egg, lightly beaten
3/4 cup unsweetened applesauce
1 tablespoon sugar substitute
1 teaspoon baking soda
1/4 teaspoon vanilla extract
In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients.
Spread into an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned.
Nutritional Analysis: One serving equals 92 calories, 97 mg sodium, 13 mg cholesterol, 15 gm carbohydrate, 2 gm protein, 2 gm fat
Diabetic Exchange: 1 starch, 1/2 fat
Much unhappiness has come into the world because of bewilderment and things left unsaid. — Feodor Mikhailovich Dostoyevsky
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chocolate mint pudding
Chocolate Mint Pudding
1/2 cup granulated sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
3 cups 1% low-fat milk
1 tablespoon cr?me de menthe
1 teaspoon vanilla extract
3 peppermint candy pieces, coarsely crushed
Combine first 3 ingredients in a medium saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until mixture is thickened. Remove from heat; stir in liqueur and vanilla extract.
Spoon mixture into individual dessert dishes. Cover and chill thoroughly. Just before serving, sprinkle evenly with crushed peppermint candy.
Yields 7 servings.
Per serving: 143 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g Protein; 27g Carbohydrate; 4mg Cholesterol; 55mg Sodium Food
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
Life is not easy for any of us. But what of that We must have perseverance and above all confidence in ourselves. We must believe that we are gifted for something and that this thing must be attained. — Marie Curie
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chicken cordon bleu
Chicken Cordon Bleu
Source: 1,001 Recipes For People with Diabetes
Serves: 6
6 (4 ounce) boneless, skinless chicken breast halves
4 ounces sliced fat-free Swiss cheese
3 ounces lean smoked ham
All-purpose flour
2 egg whites, beaten
1/3 cup unseasoned dry bread crumbs
Vegetable cooking spray
Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with wooden picks. Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes. Place chicken in baking pan. Bake at 350 degrees F, uncovered, until cooked through, about 30 minutes.
Calories: 210 Protein: 34.6 g Sodium: 540 mg Cholesterol: 73.2 mg Fat: 3.9 g Carbohydrates: 6.3 g
Exchanges: 4 Meat
Ready money works great cures. — French Proverb
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