Dinner Tonight: Cincinnati Style Cheese Coneys
It’s Cheese Coneys tonight! If your from or lived in the Cincinnati area you know how good these Dogs are! I used Ball Park White Smoked Turkey Franks, 1 Can of Skyline Chili, French’s Mustard, Kraft 2% Shredded Sharp Cheese, and Healthy Life Hot Dog Buns. Put it all together and you have the Cincinnati Style Chili Cheese Coney. You can also add chopped Onions or Hot Sauce. For a dessert/snack later tonight some Reduced Fat Triscut Crackers along with some Cracker Barrel 2% Sharp Cheddar Cheese and Apple slices.
Cooking and life all from a wheelchair. Sharing my own recipes along with recipes from across the web. Member of the Jennie - O Turkey SWITCH Club. Also feature products and recipes from Wild Idea Buffalo, SayersBrook Bison Ranch, and the Nuts website. Enjoy!
Wednesday, February 15, 2012
All About Snapple!
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| Snapple flavors |
Snapple is a brand of tea and juice drinks which is owned by Dr Pepper Snapple Group and based in Plano, Texas. The brand was founded in 1972. The brand achieved some notoriety due to various pop-culture references including television shows.
Snapple was founded by Hyman Golden, Arnold Greenberg and Leonard Marsh in Brooklyn, New York in the early 1970s and later moved to Valley Stream, New York, on Long Island. The word "Snapple" was introduced in the early 1980s and is derived from a carbonated apple juice. "In 1980, the company introduced a line of all-natural juices with the Snapple name, which came from one of its first products, a carbonated apple juice that had a "snappy apple taste." They first started with pure fruit drinks, and would not manufacture their first tea, lemon tea, until 1987. Currently, there are four different types of Snapple: Tea (diet and regular), juice drinks, lemonade, and bottled water.
Snapple's brand slogan is "Made from the best stuff on Earth."
Snapple was known for a popular series of TV advertisements in the early 1990s featuring Wendy Kaufman (the "Snapple lady") answering letters from Snapple fans.
The Quaker Oats Company bought Snapple for $1.7 billion in 1994. The company ran into problems and sold it to Triarc in 1997 for $300 million. Triarc sold it to Cadbury Schweppes for $1.45 billion in September 2000. It was spun off in May 2008 to its current owners.
Old Snapple bottles and logo were used from 2000-2008
Starting in May 2009, Snapple was made with sugar, not high fructose corn syrup. However, in certain areas, the older formula is still sold in stores, but this is becoming increasingly rare.
In October 2003, Snapple began its sponsorship of the New York City school system, as part of the deal to make Snapple New York's official beverage. The company promised an $8 million per year profit for city schools if it were allowed to sell its drinks, including juice and bottled water, in school vending machines. Snapple was able to acquire the contract in part because New York City officials did not want to encourage the consumption of sodas, which have been linked to childhood obesity, diabetes and are generally considered unhealthy. The Snapple juice drinks, specifically created to meet rules banning soda and other sugary snacks from city schools, are marketed under the "Snapple 100% Juiced!" label. The flavors available under this brand include Green Apple, Fruit Punch, Melon Berry, Grape, Orange Mango, and Strawberry Lime.[7] Although the juice drinks are fortified with vitamins and minerals, they still contain more sugar (41 grams) than a 12-ounce container of Coca Cola (39 grams).[7] Dr. Michael F. Jacobson, the executive director of the Center for Science in the Public Interest, called the drinks "little better than vitamin-fortified sugar water." In addition, the concentrates used in the drinks, apple, grape and pear, are the least expensive and nutritious. Dr. Toni Liquori, associate professor at the Columbia Teachers College, questioned the sale of bottled water in schools, saying "If anything, we should have cold water in our schools."
The deal also gave Snapple exclusive rights to sell its tea and juice-based drinks in vending machines on all New York City properties starting in January 2004. Snapple paid the City $106 million for the rights and agreed to spend $60 million more to marketing and promotion over the length of the five-year contract.
Like many popular brands, Snapple has had urban myths and false rumors occasionally plague its brand. Various episodes of negative publicity caused the company to redesign their iced tea labels. Their new design(s) featured a smiling sun and, depending on the flavor, a lemon wedge/peach slice/several raspberries and a lemon tree/peach tree/raspberry bush. In early 2009 the label design would receive another makeover, this time with a somewhat more simplified design.
Snapple also fell victim to the old rumor that the small "K" was either a representation of the Klan, or of an imagined "Jewish Tax" (augmented by the fact that all three founders were Jewish). The "K" on the products actually meant that they were certified kosher.
Snapple initially tried to quell these rumors quietly, but ultimately had to launch a media campaign to squash them, pointing out it would be bad for business to support controversial issues in such a way as the rumors implied. Through a media campaign with the NAACP, Snapple successfully fought back these rumors, although occasionally they are still brought up as fact.
Snapple Top Collection Services is a database, "Global Community Collection", that collects photos of Snapple "Real Facts" caps from its visitors to display as a reference to all Snapple fans.
The basis of the site is to bring together a community of Snapple fans and simultaneously show the power of the internet. In fact, Dani links the personal website links to the caps they submit in appreciation of their submission. The goal is to collect all of the "Real Facts" ever printed.
The NBC sitcom Seinfeld featured Snapple several times during the 9 season run of the show. Perhaps the most famous example is in the Season 4 Episode 'The Visa'. The storyline of the episode revolves around the deportation of the character Babu Bhatt, played by Brian George. When Babu is unfortunately deported, his brother arrives at Jerry Seinfeld's apartment. Elaine Benes offers him a Snapple, to which he replies, "No, too fruity". This was a directorial comment on the criticism that Seinfeld received for product placement.
NBC's 30 Rock included Snapple in the episode "Jack-Tor" dedicated to product placement, where television writer Liz Lemon argued against including GE’s products in the show.
Liz : “We’re not compromising the integrity of the show to sell…”
Pete: “Wow, this is Diet Snapple?”
Liz : “I know. It tastes just like regular Snapple, doesn’t it?”
Frank: “You should try pomegranate. It’s amazing.”
Cerie: “I only date guys who drink Snapple.”
Jack: “Look, we all love Snapple. Lord knows I do.”
The show even featured someone dressed in a Snapple suit asking where HR was located. Furthermore, when that episode aired, an actual commercial for Snapple was shown during the break after that scene aired.
In May 2010, a new commercial came out with Pandas talking as humans speaking about Snapple tea. There is a controversy about racism and a possible rip-off of another commercial about Chinese food with talking pandas.
On May 16, 2010, on NBC's Celebrity Apprentice season finale, Bret Michaels and Holly Robinson Peete have to create a new flavor for Snapple, 30-second commercial, and 3-page advertorial.
In March 2011 on The Amazing Race (Season 18 Episode 6) upon completing the Roadblock, teams were given a Snapple bottle and were left to figure out that their next clue was printed on the inside of the lid. Upon reaching the Tiwari Tea Stall, teams traded the bottle for their next clue. And in the pit stop they were told that the bottle was actually a Snapple bottle.
In September 2011, Maroon 5 created a limited release flavor called 'Tea Will Be Loved'. The drink is a 5 fruit mash-up in support of the charity Feeding America.
Labels:
diabetes friendly,
low calorie,
low carb,
Snapple,
tea
Tuesday, February 14, 2012
Bison Sirloin & Sauteed Mushrooms w/ Grilled Asparagus, Grilled Potatoes, and…
Today’s Menu: Bison Sirloin & Sautéed Mushrooms w/ Grilled Asparagus, Grilled Potatoes with Cheese and Herb Seasoning, and Whole Grain Bread
I had a petite Bison Sirloin Steak & Sautéed Mushrooms for dinner tonight. I seasoned it with McCormick Grinder Steak House Seasoning and lightly pan fried it on medium low heat until medium rare. I topped it with some Baby Bella Sautéed Mushrooms that I seasoned with Sea Salt, Ground Smoked Cumin, Ground Thyme, and Parsley.
For sides I had Grilled Asparagus, Grilled Potatoes with Cheese and Herb Seasoning, and Healthy Life Whole Grain Bread. For dessert later a Pillsbury Apple Turnover topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
I had a petite Bison Sirloin Steak & Sautéed Mushrooms for dinner tonight. I seasoned it with McCormick Grinder Steak House Seasoning and lightly pan fried it on medium low heat until medium rare. I topped it with some Baby Bella Sautéed Mushrooms that I seasoned with Sea Salt, Ground Smoked Cumin, Ground Thyme, and Parsley.
For sides I had Grilled Asparagus, Grilled Potatoes with Cheese and Herb Seasoning, and Healthy Life Whole Grain Bread. For dessert later a Pillsbury Apple Turnover topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Labels:
asparagus,
bison sirloin steak,
cooking,
diabetes,
food,
low calorie,
low carb,
potatoes,
sauteed mushrooms
Valentine's Day Diabetic Friendly Dinner
Here's your Valentine's Day Diabetes Friendly Dinner. Appetizer, Dinner, and Dessert all from the Diabetic Gourmet web site which is packed full of great diabetic friendly recipes. I left the link to these and many more recipes at the end of the post. Need some healthy dinner ideas check the site out!
Cheesy Pesto Stuffed Mushrooms
Ingredients
14 oz. large stuffing mushrooms (approximately 16)
3/4 cup packed basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons toasted pine nuts
1 tablespoon grated Parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons chicken stock or water
1/4 cup 5% ricotta cheese
Directions
Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray.
Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.
Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.
Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.
Nutritional Information (Per Serving)
Calories: 68
Protein: 3 g
Sodium: 62 mg
Cholesterol: 4 mg
Fat: 5 g
Carbohydrates: 4 g
Exchanges: 1 Vegetable, 1 Fat
Baked Orange Roughy with Tomatoes and Herbs
Ingredients
1/2 cups chopped onion
2 cloves garlic, minced
1 teaspoon margarine
1 large tomato, seeded and chopped
1/2 teaspoon salt
1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
4 orange roughy fillets (1 pound total), thawed if frozen
1/2 cup dry white wine
2 tablespoons tomato paste
Directions
Preheat the oven to 350 degrees F. Prepare an ovenproof skillet with nonstick pan spray.
In the skillet over medium heat, saute the onion and garlic in the margarine until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 5 minutes.
Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour over the fish.
Nutritional Information (Per Serving)
Calories: 123
Protein: 18 g
Sodium: 384 mg
Cholesterol: 23 mg
Fat: 2 g
Carbohydrates: 7 g
Exchanges: 1 Vegetable, 3 Very Lean Meat
Angel Pecan Cupcakes
Yield: 12 servings
Ingredients
2 eggs, separated
1/4 cup hot tap water
1 teaspoon pure vanilla extract
3/4 cup fructose
1/8 teaspoon salt
1/2 cup cake flour
3/4 teaspoon low-salt baking powder
1/2 cup chopped pecans
Directions
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Nutritional Information (Per Serving)
Calories: 112
Protein: 3 g
Sodium: 27 mg
Cholesterol: 35 mg
Fat: 4 g
Carbohydrates: 20 g
Exchanges: 1-1/2 Starch
http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Valentines_Day/
Cheesy Pesto Stuffed Mushrooms
Ingredients
14 oz. large stuffing mushrooms (approximately 16)
3/4 cup packed basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons toasted pine nuts
1 tablespoon grated Parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons chicken stock or water
1/4 cup 5% ricotta cheese
Directions
Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray.
Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.
Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.
Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.
Nutritional Information (Per Serving)
Calories: 68
Protein: 3 g
Sodium: 62 mg
Cholesterol: 4 mg
Fat: 5 g
Carbohydrates: 4 g
Exchanges: 1 Vegetable, 1 Fat
Baked Orange Roughy with Tomatoes and Herbs
Ingredients
1/2 cups chopped onion
2 cloves garlic, minced
1 teaspoon margarine
1 large tomato, seeded and chopped
1/2 teaspoon salt
1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
4 orange roughy fillets (1 pound total), thawed if frozen
1/2 cup dry white wine
2 tablespoons tomato paste
Directions
Preheat the oven to 350 degrees F. Prepare an ovenproof skillet with nonstick pan spray.
In the skillet over medium heat, saute the onion and garlic in the margarine until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 5 minutes.
Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork.
Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour over the fish.
Nutritional Information (Per Serving)
Calories: 123
Protein: 18 g
Sodium: 384 mg
Cholesterol: 23 mg
Fat: 2 g
Carbohydrates: 7 g
Exchanges: 1 Vegetable, 3 Very Lean Meat
Angel Pecan Cupcakes
Yield: 12 servings
Ingredients
2 eggs, separated
1/4 cup hot tap water
1 teaspoon pure vanilla extract
3/4 cup fructose
1/8 teaspoon salt
1/2 cup cake flour
3/4 teaspoon low-salt baking powder
1/2 cup chopped pecans
Directions
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale.
Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Nutritional Information (Per Serving)
Calories: 112
Protein: 3 g
Sodium: 27 mg
Cholesterol: 35 mg
Fat: 4 g
Carbohydrates: 20 g
Exchanges: 1-1/2 Starch
http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Valentines_Day/
Monday, February 13, 2012
Spaghetti and Turkey Meatballs
Dinner Tonight: Spaghetti and Turkey Meatballs w/ Bella Vita Low Carb Pasta Sauce
It's National ‘Eat Italian Food’ Day today so it was spaghetti night tonight! I used Ronzoni Healthy Harvest Whole Wheat Spaghetti along with Honeysuckle White Turkey Meatballs. Topped everything with Shredded Parmesan Cheese and Bella Vita Low Carb Pasta Sauce (Meat Flavored). Along with the great taste the Sauce is only 70 Calories and 6 Carbs! I also had healthy Life Whole Grain Bread that I buttered and then sprinkled with Shredded Parm Cheese. Then I baked it at 350 degrees for 7 minutes. Makes a good side for any Pasta dish. For dessert/snack later a Yoplait Delight Chocolate Eclair Parfait.
It's National ‘Eat Italian Food’ Day today so it was spaghetti night tonight! I used Ronzoni Healthy Harvest Whole Wheat Spaghetti along with Honeysuckle White Turkey Meatballs. Topped everything with Shredded Parmesan Cheese and Bella Vita Low Carb Pasta Sauce (Meat Flavored). Along with the great taste the Sauce is only 70 Calories and 6 Carbs! I also had healthy Life Whole Grain Bread that I buttered and then sprinkled with Shredded Parm Cheese. Then I baked it at 350 degrees for 7 minutes. Makes a good side for any Pasta dish. For dessert/snack later a Yoplait Delight Chocolate Eclair Parfait.
Nut of the Week - Peanuts
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| Roasted peanuts as snack food |
Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Despite its name and appearance, the peanut is not a nut, but rather a legume.
The domesticated peanut is an amphidiploid or allotetraploid, meaning that it has two sets of chromosomes from two different species, thought to be A. duranensis and A. ipaensis. These likely combined in the wild to form the tetraploid species A. monticola, which gave rise to the domesticated peanut. This domestication might have taken place in Paraguay or Bolivia, where the wildest strains grow today. Many pre-Columbian cultures, such as the Moche, depicted peanuts in their art.
Archeologists have dated the oldest specimens to about 7,600 years, found in Peru. Cultivation spread as far as Mesoamerica where the Spanish conquistadors found the tlalcacahuatl (Nahuatl = 'peanut,' whence Mexican Spanish, cacahuate and French, cacahuète) being offered for sale in the marketplace of Tenochtitlan (Mexico City). The plant was later spread worldwide by European traders.
The orange-veined, yellow-petaled, pea-like flower of the Arachis hypogaea is borne in axillary clusters above ground. Following self-pollination, the flowers fade and wither. The stalk at the base of the ovary, called the pedicel, elongates rapidly, and turns downward to bury the fruits several inches in the ground, where they complete their development. The entire plant, including most of the roots, is removed from the soil during harvesting. The fruits have wrinkled shells that are constricted between pairs of the one to four (usually two) seeds per pod.
Peanuts grow best in light, sandy loam soil. They require five months of warm weather, and an annual rainfall of 20 to 39 in or the equivalent in irrigation water.
The pods ripen 120 to 150 days after the seeds are planted. If the crop is harvested too early, the pods will be unripe. If they are harvested late, the pods will snap off at the stalk, and will remain in the soil. They need an acidic soil to grow preferably with 5.9-7 pH
Thousands of peanut cultivars are grown, with four major cultivar groups being the most popular: Spanish, Runner, Virginia, and Valencia. There are also Tennessee red and white groups. Certain cultivar groups are preferred for particular uses because of differences in flavor, oil content, size, shape, and disease resistance. For many uses the different cultivars are interchangeable. Most peanuts marketed in the shell are of the Virginia type, along with some Valencias selected for large size and the attractive appearance of the shell. Spanish peanuts are used mostly for peanut candy, salted nuts, and peanut butter. Most Runners are used to make peanut butter.
The various types are distinguished by branching habit and branch length. There are numerous varieties of each type of peanut. There are two main growth forms, bunch and runner. Bunch types grow upright, while runner types grow near the ground.
Each year new cultivars of peanuts are bred and introduced. Introducing a new cultivar may mean change in the planting rate, adjusting the planter, harvester, dryer, cleaner, sheller, and method of marketing.
While peanuts are nutritional as an everyday food, during expeditions on foot into the wilderness, especially regions of sub-zero temperatures like the South and North Poles, having peanuts has been the deciding factor between life and death. After learning from the mistakes of other adventurers, especially the tragically ill-prepared Discovery and Terra Nova expeditions to the South Pole led by Captain Robert Falcon Scott and Captain Oates from 1901 to 1912 (during which the majority of the expedition died), where starvation and lack of the proper amount of calories needed to keep from freezing were a constant danger, adventurers had to decide on a type of food that was dense, portable, high in protein and calories and could be eaten at any time without preparation. Subsequent expeditions thus settled on peanut butter as the ideal foodstuff, freeing explorers from the transport and kindling of cooking fuel (a near-impossibility in the frigid polar winds), and high enough in protein and calories to fuel the party and keep them from freezing to death in the harsh weather and freezing nighttime temperatures. Peanut butter was further favored for speed and ease of use because it could be eaten while walking if necessary.
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high monounsaturated content, it is considered more healthy than saturated oils, and is resistant to rancidity. There are several types of peanut oil including: aromatic roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws.
Peanut flour is lower in fat than peanut butter, and is popular with chefs because its high protein content makes it suitable as a flavor enhancer. Peanut flour is used as a gluten-free solution.
Boiled peanuts are a popular snack in the southern United States, as well as in India, China and Ghana.
In the U.S., peanuts are used in candies, cakes, cookies, and other sweets. They are also enjoyed roasted and salted. Peanut butter is one of the most popular peanut-based foods in the U.S., and for four hundred years, recipes for peanut soup have been present in the South, Virginia in particular. In some southern portions of the U.S., peanuts are boiled for several hours until soft and moist. Peanuts are also deep fried, shell and all.
Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).
Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits. New research shows peanuts rival the antioxidant content of many fruits. Roasted peanuts rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts' p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%.
Sugar-Free Peanut Butter Cookies
Sugar-Free Peanut Butter Cookies
Ingredients
2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
Bake in the preheated oven until center appears dry, about 8 minutes.
Nutritional Information
Sugar-Free Peanut Butter Cookies
Servings Per Recipe: 24
Amount Per Serving
Calories: 145
Total Fat: 11.7g
Cholesterol: 18mg
Sodium: 62mg
Total Carbs: 6.7g
Dietary Fiber: 1.5g
Protein: 6g
Ingredients
2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
Bake in the preheated oven until center appears dry, about 8 minutes.
Nutritional Information
Sugar-Free Peanut Butter Cookies
Servings Per Recipe: 24
Amount Per Serving
Calories: 145
Total Fat: 11.7g
Cholesterol: 18mg
Sodium: 62mg
Total Carbs: 6.7g
Dietary Fiber: 1.5g
Protein: 6g
Labels:
cookies,
diabetes,
low calorie,
low carb,
peanut butter
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