Diabetic Dessert of the Week - ALMOND CHEESECAKE BARS

This week's Diabetic Dessert of the Week is - ALMOND CHEESECAKE BARS. Graham Crackers, Almonds, Reduced Fat Cream Cheese, Eggs, Reduced Fat Sour Cream are just some of the ingredients that make up this week's recipe. Splenda No Calorie Sweetener replaces the Sugar in the recipe. The Dessert is 120 calories and 8 carbs per serving. The recipe is from the Diabetic Gourmet Magazine website where you'll find a huge selection of Diabetic Friendly Recipes. Well Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

ALMOND CHEESECAKE BARS

Ingredients

Crust:

1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/4 cups graham cracker or vanilla wafer crumbs
1/3 cup light butter, melted
1/4 cup toasted sliced almonds, finely ground
Filling:

12 ounces reduced fat cream cheese
1/2 cup Splenda No Calorie Sweetener, Granulated
2 large eggs
1/4 cup reduced fat sour cream
2-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup toasted, sliced almonds

Directions

1 - Preheat oven to 350 degrees F.
2 - Spray an 8x8 pan with non-stick cooking spray.
3 - Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
4 - Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
5 - Bake in preheated oven for 40 to 47 minutes, or until firm.
6 - Top with toasted almonds.

Recipe Yield: Serves: 20 Serving Size: 1 bar

NUTRITIONAL INFORMATION PER SERVING:

Calories: 120
Fat: 8 grams
Saturated Fat: 3.5 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars

Kitchen Hint of the Day!

Use less sugar when baking........


You can cut calories simply by using less sugar, or by substituting a no-calorie sweetener for part of the sugar. Just keep in mind that some people are more sensitive to tasting artificial sweeteners than others, and that some baking recipes depend on sugar for texture as much as taste. Enjoy!

Soup Special of the Day!.....Sweet Potato Bisque

This week's Soup Special of the Day is a Sweet Potato Bisque. Made using Sweet Potatoes, Carrots, Onion, Garlic, Celery, Bacon, and Orange Juice. The recipe is from the CooksRecipes website which is loaded with with delicious and healthy recipes to please all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Sweet Potato Bisque

A smooth, rich bisque with sweet potatoes, carrots, onion, garlic, celery, bacon and orange juice.

Recipe Ingredients:
1 tablespoon olive oil

2 slices bacon, diced
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 cloves garlic, peeled and minced
1/2 cup fresh orange juice
2 medium sweet potatoes, peeled and diced
4 new potatoes, peeled and diced
6 cups flavorful chicken or vegetable stock
1 tablespoon Splenda® Sugar Blend
1/2 teaspoon cayenne pepper
1 pinch salt and freshly ground black pepper

Cooking Directions:
1 - Heat the olive oil in a large pan over medium-high heat; add bacon.
Cook for about 2 minutes to render the fat.
2 - Add onion, carrot, celery, and garlic, and sauté for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
3 - Add the potatoes and stock and bring to a boil.
Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
4 - Add Splenda® Sugar Blend for Baking and cayenne.
5 - Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
6 - Serve warm.
Makes 8 (3/4 cup) servings.

Nutritional Information Per Serving (1/8 of recipe; 3/4 cup): Calories 180 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 0mg | Sodium 860mg | Carbohydrates 29g | Fiber 3g | Sugars 8g | Protein 5g.
https://www.cooksrecipes.com/diabetic/sweet_potato_bisque_recipe.html

Chocolate Yogurt Pops

Here's a treat the whole family will enjoy, Chocolate Yogurt Pops! Diabetic Friendly Chocolate Yogurt Pops that are 50 calories and 10 carbs per serving (1/4 of recipe). It's just one of the many Diabetic Friendly Desserts that you can find at the CooksRecipes website (https://www.cooksrecipes.com/index.html) At the Cooks site they have a huge selection of recipes to please all tastes, diets, or cuisines. Check it out today. Enjoy and Eat Healthy in 2018!   https://www.cooksrecipes.com/index.html

Chocolate Yogurt Pops
Kids will love to help make these fun yogurt pops—and will enjoy eating them even more!

Recipe Ingredients:

1 (8-ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix
1/4 cup Splenda® Granulated No Calorie Sweetener
4 ice cream sticks

Cooking Directions:
1 - Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place ice cream sticks in the center. Freeze about 3 hours or until solid.
2 - Peel paper cups away from yogurt pops before serving.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 50 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 80mg | Carbohydrates 10g | Fiber 0g | Sugars 8g | Protein 4g.
https://www.cooksrecipes.com/diabetic/chocolate_yogurt_pops_recipe.html

Diabetic Dish of the Week - SUGAR FREE MIXED BERRY JAM

This week's Diabetic Dish of the Week is - SUGAR FREE MIXED BERRY JAM. Raspberries, Strawberries, and Blueberries are the Berries you'll be using. Splenda Sweetner replaces the Sugar in the recipe. The Jam is only 25 calories and 6 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website which has an endless amount of Diabetic Friendly Recipes for all occasions. So Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

SUGAR FREE MIXED BERRY JAM
Ingredients

6 cups fresh raspberries

1/3 cup sugar
3 cups fresh strawberries
1 1/2 cups Splenda No Calorie Sweetener, Granulated
1 cup cold water
1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
1 pint blueberries

Directions

1 - Combine raspberries and sugar in a heavy bottomed pan. Heat over medium-high heat. Boil 10-15 minutes, stirring constantly.
2 - Mash strawberries with a fork or potato masher.
3 - Add Splenda Granulated Sweetener and strawberries to raspberries. Stir constantly and boil over medium-high heat for an additional 10-15 minutes.
4 - Pour cold water into a small saucepan. Whisk pectin into water, and let stand 2-3 minutes. Allow the pectin to absorb the water.
5 - Boil water and pectin, then stir into fruit mixture and reduce heat to medium-low. Add blueberries. Simmer and stir for 5-6 minutes, until pectin is thoroughly blended with the fruit.
6 - Freeze in sterile canning jars.

Recipe Yield: Servings: 48Serving Size: 1 tablespoon

NUTRITIONAL INFORMATION PER SERVING:

Calories: 25
Fiber: 2 grams
Sodium: 5 milligrams
Carbohydrates: 6 grams
Sugars: 2 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-mixed-berry-jam

Diabetic Dish of the Week - Grilled Asian Steak Salad

This week's Diabetic Dish of the Week is a Grilled Asian Steak Salad. This recipe uses Flank Steak and Splenda® Granular replaces the Sugar used in the Asian-style dressing. The recipe comes from one of my favorite recipe websites, the CooksRecipes (https://www.cooksrecipes.com/index.html) The Cooks site a huge selection of recipes to please all tastes. Enjoy and Eat Healthy in 2018!

Grilled Asian Steak Salad
Grilled beef steak, assorted veggies and salad greens are tossed with a flavorful Asian-style dressing.

Recipe Ingredients:
Dressing:
1/8 cup soy sauce, lite

1/2 teaspoon ginger, minced
2 teaspoons garlic, minced
1 tablespoon Splenda® Granular
1/8 cup lemon juice, fresh
2 teaspoons sesame oil
2 teaspoons white wine vinegar
1 teaspoon olive oil, extra virgin
1/4 teaspoon crushed red pepper
1/4 teaspoon Tabasco® Sauce*

Salad:
7 cups romaine lettuce, chopped, rinsed
3/4 cup snow peas, cut in thirds
1/2 red pepper, medium, sliced thin
1/2 yellow pepper, medium, sliced thin
1 1/2 cup grape tomatoes, halved
1 1/2 cup baby carrots, sliced
8 ounce flank steak, trimmed, grilled and chilled

Cooking Directions:
For Dressing: Whisk together ingredients. Set dressing aside.
For Salad: Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
Pour dressing over salad and toss. Serve cold.
Makes 6 servings.

Nutrients Per Serving: Serving Size 8-ounces Calories 160, Carbohydrates 11 g, Protein 15 g, Dietary Fiber 3 g, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 250 mg.
https://www.cooksrecipes.com/diabetic/grilled_asian_steak_salad_recipe.html

Baby Spinach 'n Bacon Salad

From the CooksRecipes website - Baby Spinach 'n Bacon Salad. The perfect Diabetic Friendly Side Dish for your next Dinner. Splenda® Granulated No Calorie Sweetener replaces the Sugar needed for the recipe. The Dish is 80 calories and 6 net carbs. Again it's from the CooksRecipes website which is stocked full of Delicious and Healthy recipes of all Cuisines! So be sure to check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Baby Spinach 'n Bacon Salad
Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*

1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 - Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 - Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 - Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 - Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 - Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.

Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.

https://www.cooksrecipes.com/diabetic/baby_spinach_'n_bacon_salad_recipe.html

Diabetic Dish of the Week - Mocha Cheesecake Bars

This week's Diabetic Dish of the Week is Mocha Cheesecake Bars. It uses Splenda Sweetner to replace the Sugar. You can find this recipe on the Cooksrecipes website. At the Cooks site you can find a huge selection of recipes to please all tastes and cuisines! So Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Mocha Cheesecake Bars
Bars of delicious cheesecake filling on a chocolate wafer crust.

Recipe Ingredients:

Crust:
1 1/4 cups chocolate wafer crumbs
1/4 cup Splenda® Granulated No Calorie Sweetener

1/3 cup light butter, melted

Filling:
12 ounces reduced-fat cream cheese
2/3 cup Splenda® Granulated No Calorie Sweetener
1 1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks

Cooking Directions:

1 - For Crust: Preheat oven to 350°F (175°C). Spray an 8x8-inch square baking pan with vegetable cooking spray. Set aside.
2 - Combine chocolate wafer crumbs, Splenda® Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
3 - For Filling: Beat cream cheese at medium speed with an electric mixer until smooth.
4 - Combine Splenda® Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
5 - Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Makes 20 bars.

Nutritional Information Per Serving (1/20 of recipe; 1 bar): Calories 120 | Calories from Fat 70 | Fat 8g (sat 4.5g) | Cholesterol 40mg | Sodium 120mg | Carbohydrates 9g | Fiber 0g | Sugars 4g | Protein 4g.
http://www.cooksrecipes.com/diabetic/mocha_cheesecake_bars_recipe.html

Chocolate Shortbread Cookies

Just wanted to pass along a recipe for Chocolate Shortbread Cookies. It's from the Diabetic Gourmet Magazine website so that means its Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Chocolate Shortbread Cookies
A cookie that is quite simply - heavenly!

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 - Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 - Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 - Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 - Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.


Nutritional Information (Per Serving)

Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
http://diabeticgourmet.com/recipes/html/1156.shtml

Chicken Cacciatore over Pasta

I came across a recipe for Chicken Cacciatore at the CooksRecipe website that I wanted to pass along, Chicken Cacciatore over Pasta. The dish is only 210 calories and 19 net carbs. At the CooksRecipes website (http://www.cooksrecipes.com/index.html) you can find a huge assortment of recipes for all cuisines and tastes. So Enjoy and Eat Healthy!

Chicken Cacciatore over Pasta

Impress the family tonight with this easy, Italian-style pasta and chicken main dish.

Recipe Ingredients:

1 pound skinless, boneless chicken breast halves

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (16-ounce) can chopped tomatoes, drained
1 (8-ounce) can tomato sauce
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 1/2 teaspoons Italian seasoning
1/3 cup sliced ripe olives
1/8 teaspoon black pepper
3 cups hot cooked noodles (or any favorite pasta)

Cooking Directions:

1 - Slice chicken breasts into 32 pieces.
2 - Spray a large skillet with olive oil flavored cooking spray. Sauté chicken, onion, and green pepper for 6 to 8 minutes. Stir in drained tomatoes and tomato sauce.
3 - Add Splenda® Granulated Sweetener, Italian seasoning, olives, and black pepper. Mix well to combine. Lower heat and simmer for 10 to 15 minutes, stirring occasionally.
4 - For each serving, place 1/2 cup pasta on a plate and spoon 2/3 cup sauce over top.
Makes 6 servings. Serving Size: 1/2 cup noodles, 3/4 cup chicken cacciatore.

Nutritional Information Per Serving (1/6 of recipe): Calories: 210; Calories from Fat: 40; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 65mg; Sodium: 460mg; Total Carbs: 22g; Dietary Fiber: 3g; Sugars: 5g; Protein: 21g.
http://www.cooksrecipes.com/diabetic/chicken_cacciatore_over_pasta_recipe.html

"Meatless Monday" Recipe of the Week - Annie's Vegetarian Stuffed Peppers

This week's "Meatless Monday" Recipe of the Week  is Annie's Vegetarian Stuffed Peppers. Why Annie's you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!

Vegetarian Stuffed Peppers

Ingredients
1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
 1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend

Directions
1 - Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 - Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 - In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans,  cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 - Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.

Diabetic Dish of the Week - French Toast Strata

This week's Diabetic Dish of the Week is a French Toast Strata. It's made with cinnamon raisin bread and Splenda replacing the Sugar. You can find this recipe on the CooksRecipes website. The Cooks site has a huge selection of recipes of all cuisines so check it out today. Enjoy and Eat Healthy!    http://www.cooksrecipes.com/index.html

French Toast Strata

This delightful strata is made with cinnamon raisin bread and is perfect for a breakfast or brunch. Very easy to prepare the night before, then just bake in the morning.

Recipe Ingredients:

1/3 cup Splenda® Granular
1 cup egg substitute (or 4 large eggs)

2/3 cup skim milk
3/4 teaspoon maple flavor
8 slices cinnamon raisin bread
2 cups peeled apples, thinly sliced
1/4 cup low fat cream cheese
1 tablespoon Splenda® Granular
1/2 teaspoon ground cinnamon

Cooking Directions:

1 - Preheat oven to 350°F (175°C). Spray an 8x8x2-inch square cake pan with nonstick cooking spray. Set aside.
2 - Blend together, in a medium size mixing bowl, 1/3 cup Splenda® Granular, egg substitute, milk, and maple flavor.
3 - Tear Cinnamon Raisin Bread into 1 to 2-inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
4 - Cut cream cheese into 8 chunks and place on top of strata.
5 - Blend remaining 1 tablespoon Splenda® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
6 - Bake in a preheated 350°F (175°C) oven for 40 to 50 minutes or until lightly browned and set. Serve immediately.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe using egg substitute): Calories 160 | Calories from Fat 35 | Fat 4.0g (sat 1.0g) | Cholesterol 5mg | Sodium 200mg | Carbohydrates 22g | Fiber 2g | Sugars 13g | Protein 8g.

http://www.cooksrecipes.com/diabetic/french_toast_strata_recipe.html

Diabetic Dish of the Week - Diabetic Sunshine Orange Cake

This week's Diabetic Dish of the Week is a Diabetic Sunshine Orange Cake. Splenda replaces the sugar used for the recipe. It's only 120 calories and 15 carbs preserving. The recipe comes from the Diabetic Gourmet Magazine website. You'll find a great selection of Diabetic Friendly Recipes at the Diabetic Gourmet website. Enjoy and Eat Healthy!  http://diabeticgourmet.com/


Diabetic Sunshine Orange Cake
A carb-controlled dessert the whole family can enjoy.

Ingredients

1/3 cup margarine
1/4 cup brown sugar replacement (Sugar Twin Brown)
1 teaspoon sugar replacement (Splenda or Sugar Twin)
1 large egg
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/3 cup raisins, or finely chopped fresh apple
1 teaspoon grated orange zest (peel)
2/3 cup unsweetened orange juice

Directions

1 - Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking spray.
2 - In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
3 - In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
4 - Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
Nutritional Information (Per Serving)
Calories: 120
Protein: 2g
Sodium: 150 mg
Cholesterol: 25 mg
Fat: 6g
Carbohydrates: 15g
Exchanges: 1 Bread/Starch, 1 Fat

http://diabeticgourmet.com/recipes/html/328.shtml

Barbecued Chicken

Came across a delicious and Diabetic Friendly Barbecued Chicken recipe to pass along to all of you. It's from one of my favorite recipe sites, CooksRecipes. The Cooks site (http://www.cooksrecipes.com/index.html) has a large selection of recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy!

Barbecued Chicken

Grilled chicken is juicier and tastes better when you brine it first—and the sweet and smoky homemade barbecue sauce is even "sweeter" without the extra calories from sugar.

Recipe Ingredients:

Barbecue Sauce:
3 cups reduced-sugar ketchup
1/4 cup SPLENDA® Brown Sugar Blend

1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon paprika
11/2 teaspoons salt
11/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

Chicken:
1/4 cup SPLENDA® Sugar Blend
1/2 teaspoon kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper

Cooking Directions:

1 - For Barbecue Sauce: Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.)
2 - Use immediately or cool, cover, and refrigerate for up to 1 month.
3 - For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve Splenda® and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
4 - Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature for 20 minutes.
5 - Heat grill to medium-high. Brush grill grate and coat with oil.
6 - Put chicken on grill, cover, and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170°F | 80°C) on an instant-read thermometer).
7 - Coat chicken with 1 1/2 cups Sweet and Smoky Barbecue Sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 270; Calories from Fat: 60; Total Fat: 7g;Saturated Fat: 1.5g; Cholesterol: 70mg; Sodium: 1770mg; Total Carbs: 25g; Dietary Fiber: 1g; Sugars: 68g; Protein: 22g.

http://www.cooksrecipes.com/diabetic/barbecued_chicken_recipe.html

Diabetic Dish of the Week - Grilled Chicken with Cherry Apple Chutney

This week's  Diabetic Dish of the Week is Grilled Chicken with Cherry Apple Chutney. Delicious Grilled Chicken and served with  tangy chutney made from cherries and tart apples. Splenda Sugar Blend and  Splenda Brown Sugar Blend replaces the Sugar in the recipe. You can find this version of the recipe at the CooksRecipes website. The Cooks site has a large selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html


Grilled Chicken with Cherry Apple Chutney

Brining is the secret to marvelously tender and delicious chicken pieces. Grill them up and serve with a sweet and tangy chutney made from cherries and tart apples.

Recipe Ingredients:

Chicken:
1/4 cup Splenda® Sugar Blend
1/2 cup kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper
1 tablespoon canola oil

Cherry Apple Chutney:
1 cup pitted tart cherries (thawed, if frozen)
1/2 Granny Smith apple, unpeeled, cored, and chopped
1/2 cup finely chopped red onions
1/4 cup Splenda® Brown Sugar Blend
1/4 cup dried cherries
1 tablespoon brewed strong coffee
1 tablespoon red wine vinegar
1 grated peel of 1/2 lemon
1/3 teaspoon ground cayenne pepper
1 1/2 tablespoons apple juice concentrate
1 tablespoon chopped fresh mint

Cooking Directions:

1 - For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock plastic bag and shake to dissolve Splenda® Sugar Blend and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
2 - For Cherry Apple Chutney: In medium steel saucepan, combine tart cherries, apples, onions, Splenda® Brown Sugar Blend, dried cherries, coffee, vinegar, lemon peel, and cayenne. Bring to a simmer over medium heat. Reduce heat to low and simmer gently 15 to 20 minutes, or until apples are soft and most of liquid evaporates. Remove from heat and stir in juice concentrate and mint. Set aside.
3 - Remove chicken from brine and discard brine. Refrigerate chicken until ready to serve (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature 20 minutes.
4 - Heat grill to medium-high. Brush grill grate and coat with oil.
5 - Put chicken on grill, cover, and cook 5 to 7 minutes per side, or until chicken is no longer pink and juices run clear (about 170°F / 80°C on an instant-read thermometer). Brush with oil during last 5 minutes. Serve with chutney.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 270 | Calories from Fat 80 | Fat 9g (sat 2.0g) | Cholesterol 70mg | Sodium 5760mg | Carbohydrates 21g | Fiber 1g | Sugars 22g | Protein 22g.

http://www.cooksrecipes.com/diabetic/grilled_chicken_with_cherry_apple_chutney_recipe.html

Sweet 'n Sour Slaw

Just wanted to pass along a perfect Slaw for the Spring Season, Sweet 'n Sour Slaw. It's from the CooksRecipes website which has a large selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Sweet 'n Sour Slaw

This snappy cabbage slaw has a sweet, tangy dressing flavored with mustard and celery seeds.

Recipe Ingredients:

1/2 cup Splenda® Granulated No Calorie Sweetener

1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper

Cooking Directions:

1 - In a jar with lid, combine Splenda® Granulated Sweetener, vinegar, water, salt, mustard seed and

celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2 - In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.
Makes 6 servings.
http://www.cooksrecipes.com/diabetic/sweet_%27n_sour_slaw_recipe.html

Diabetic Dish of the Week - Blueberry Almond Coffee Cake

This week's Diabetic Dish of the Week is a Blueberry Almond Coffee Cake. Breakfast made healthy with this  Blueberry Almond Coffee Cake recipe. Splenda replaces the Sugar in the recipe, and contains Blueberries and Almonds. You can find this recipe at one of my favorite recipe websites - CooksRecipes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Blueberry Almond Coffee Cake

Friends and family will love waking up to this special breakfast treat.

Recipe Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder

3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda® Granulated No Calorie Sweetener
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup 2% reduced-fat milk
1 1/2 cups fresh or frozen blueberries
1 egg white
3 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup sliced almonds

Cooking Directions:

1 - Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish. Set aside.
2 - Combine flour, baking powder and salt in a small bowl. Set aside.
3 - Beat butter at medium speed with an electric mixer until creamy. Add 1 cup Splenda® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4 - Beat egg white with a fork; add 3 tablespoons Splenda® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5 - Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 120; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 55mg; Sodium: 210mg; Total Carbs: 21g; Dietary Fiber: 2g; Sugars: 1g; Protein: 6g.
http://www.cooksrecipes.com/diabetic/blueberry_almond_coffee_cake_recipe.html

Raspberry Heart Cookies

Here's the perfect Valentine Day Gift, Homemade Cookies. From the CooksRecipes website its Raspberry Heart Cookies. Heart shaped cookies with a cut out center filled with raspberry filling. And as most recipes you can find this recipe on various sites but the one from here on the Cooks site is made with Splenda Sweetener, light Butter, and Egg substitute. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Raspberry Heart Cookies

Cute cookie sandwiches are made with a raspberry filling and attractive heart cut-out in the center.

Recipe Ingredients:

3/4 cup unsalted butter, room temperature

1/4 cup light butter, room temperature
1 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup low sugar or no sugar raspberry jam
3 ounces sugar free chocolate, melted

Cooking Directions:

Blend together butters, Splenda® Granulated Sweetener and vanilla in a medium mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350°F (175°C). Lightly oil a baking pan or cookie sheet. Set aside.
Remove dough from refrigerator and roll out on a floured work surface to approximately 1/8-inch thickness. Cut with two-inch heart shaped cookie cutter. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on prepared cookie sheet.
Bake for 8 to 10 minutes or until lightly browned on the bottom. Cool on a wire rack.
Lightly drizzle melted chocolate over cookies with the heart cutouts. Spread 1 teaspoon raspberry jam on the remaining cookies and top with the cutout cookies.
Makes 24 cookies.

Nutritional Information Per Serving (1 cookie): Calories 150 | Calories from Fat 70 | Fat 8g (sat 4.5g) | Cholesterol 20mg | Sodium 65mg | Carbohydrates 17g | Fiber 1g | Sugars 2g | Protein 2g.
http://www.cooksrecipes.com/diabetic/raspberry_heart_cookies_recipe.html

Diabetic Dish of the Week - Blueberry Muffins

This week's Diabetic Dish of the Week is Blueberry Muffins. Brighten up any day with delicious, low fat, and low sugar Blueberry Muffins. The recipe is from the CooksRecipes website. While at the Cooks site check out all their incredible recipes! Enjoy and Eat Healthy in 2017!   http://www.cooksrecipes.com/index.html

Blueberry Muffins

Tasty, low-fat and low-sugar blueberry muffins.

Recipe Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) light margarine, softened
1 cup Splenda® Granular
1/4 cup honey
2 whole large eggs
1 teaspoon vanilla extract
1/2 cup skim milk
1 cup blueberries, fresh or frozen

Cooking Directions:

1 - Preheat oven to 350°F (175°C). Line 10 muffin cups with paper liners.
2 - Sift together flour, baking powder, salt, set aside.
3 - Beat together margarine, Splenda® Granular, and honey with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries.
4 - Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25 to 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe; Serving Size 3 g): Calories 180, Carbohydrates 30 g, Protein 4 g, Dietary Fiber < 1 g, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 350 mg.

http://www.cooksrecipes.com/diabetic/blueberry_muffins_recipe.html

Diabetic Dish of the Week - Holiday Spiced Tea

For this week's Diabetic Dish of the Week its a Holiday Spiced Tea. Splenda replaces the Sugar in the recipe. The recipe is from one of my favorite recipe sites, CooksRecipes. You'll find a fantastic selection of recipes of all cuisines and tastes at the Cooks site. Enjoy and eat healthy!   http://www.cooksrecipes.com/index.html

Holiday Spiced Tea

Warm up your holidays with this nicely spiced orange tea or enjoy this spicy tea on ice during the summer months.

Recipe Ingredients:

12 cups water - divided use

6 tea bags
4 cinnamon sticks
2 teaspoons whole cloves
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 (6-ounce) can frozen orange juice concentrate
1/4 cup fresh lemon juice
Garnish: lemon slices, orange slices, whole cloves and cinnamon sticks

Cooking Directions:

1 - Bring 8 cups water to a boil. Pour over tea bags into large heat resistant bowl; cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in Splenda® Granulated Sweetener, orange juice, and lemon juice.
2 - Combine 4 cups water, cinnamon sticks and cloves in a small saucepan; bring to a boil, cover, and simmer 20 minutes. Pour mixture through a wire-mesh strainer into tea mixture, discarding spices.
3 - Pour into mugs and serve tea hot with lemon and orange slices, whole cloves and cinnamon sticks.
Makes 16 (6-ounce) servings.

Nutritional Information Per Serving (1/16 of recipe; 6-ounces): Calories 30 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 5mg | Carbohydrates 8g | Fiber 1g | Sugars 7g | Protein 0g.

http://www.cooksrecipes.com/diabetic/holiday_spiced_tea_recipe.html