Pat’s Special Diet Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Soups
Low Cal Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground meat
1 Red onion — chopped
2 Bell peppers — chopped
1 can Tomato juice (46oz)
2 cans French cut green beans
3/4 can Chili powder — (3.5oz jar)
1 teaspoon Cumin
Garlic powder — to taste
Salt and pepper — to taste
2 packages Artifical sweetener

Brown meat and drain fat. Combine meat with other ingredients into large pot
and cook to chili consistency.
Serves 6.

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Rhubarb Butter Crunch

Recipe By : Mom
Serving Size : 12 Preparation Time :1:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c rhubarb — diced
1 c sugar — heaping
4 tbsps flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening — or butter

Combine rhubarb, sugar, and 3 T. flour and place in greased 8×12 baking dish.
Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening,
and sprinkle over rhubarb. Bake at 375 for 35-40 min.

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Per serving: 345 Calories; 17g Fat (43% calories from fat); 3g Protein; 54g
Carbohydrate; 20mg Cholesterol; 84mg Sodium

Title: Chicken, Sweet and Sour
Categories: Crockpot, Chicken
Yield: 45 servings

1 Carrot; chunks
1 Green pepper; cube
1 md Onion; quarter
2 tb Quick-cooking tapioca
4 Chicken breasts; bone,
1 8 oz cn pineapple
1/3 c Dark brown sugar; pack frim
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Instant ground chicken
-bouillon
1/2 ts Garlic powder
2 tb Fresh ginger; mince
1 ts Dried cilantro
Rice; hot cooked

CROCKPOT-Put vegetables in bottom of crockpot. Sprinkle
tapioca over vegetables. Place chicken atop vegs. Combine
all other ingreds. except rice in a small bowl. Pour over
chicken. Cover crockpot and turn to low and cook for 8-10
hours. Before serving make rice. Serve over rice.
Leftovers can be reheated in microwave.
OVEN-Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other
ingreds. except rice in a small bowl. Pour over chicken.
Cover pan tightly with foil. Bake in 300~ oven for 2 hours.
Serve over rice. Leftovers can be reheated in microwave.

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Title: CHICKEN WITH GINGER SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

1/2 c Fresh lime juice
Hot pepper sauce
2 Whole chicken breasts,
-skinned, boned, halved
6 tb Peanut oil
1 1/2 ts Fresh ginger, coarsely
-chopped
2 ts Honey (clover or orange
-blossom)
1 ts Szechwan peppercorns
1 1/2 tb Rice vinegar
1 1/2 tb Red wine vinegar
1 tb Water
2 ts Low-sodium soy sauce
1 ts Dried basil, crumbled
1 Clove garlic, minced
2 tb Oriental sesame oil
1 tb Unrefined sesame oil
3 oz Fresh oyster mushrooms,
-thinly sliced
3 md Green onions, cut julienne
1/2 lg Red bell pepper, cut
-julienne
1 ts Potato starch dissolved in 1
-Tb cold water
Kale leaves
Lime halves

Blend lime juice and several drops hot pepper sauce in
large bowl. Add chicken. Marinate for at least 4
hours at room temperature, turning frequently. With
blender running, add peanut oil, ginger, honey, and
peppercorns; mix until smooth. Add vinegar, water,
soy sauce, basil, and garlic; blend until smooth.
With machine still running, add oriental sesame oil
and blend until sauce is smooth. Drain chicken and
pat dry; cut into 1/2-inch pieces. Heat unrefined
sesame oil in large heavy skillet over medium-high
heat. Add chicken and stir-fry for 1 minute. Reduce
heat to low, cover and cook until chicken is almost
tender, 1 to 2 minutes. Add sauce, mushrooms, green
onions, bell pepper, and potato starch; stir until
thickened and heated through, about 2 minutes. Spoon
onto warmed plates and garnish with kale leaves and
lime halves. Serve with steamed broccoli.

Bon Appetit LIGHT AND EASY SPECIAL

Posted by Fred Peters.

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Title: Chewy Spice Cookies
Categories: Cookies
Yield: 6 servings

Mmmm—————-
———–cookies—–
————————–
1 c Sugar
1 c Molasses
1/4 c Applesauce
1/4 c Skim milk
2 tb Vegetable oil
1 ts Rum flavoring
3 1/2 c All-purpose flour
1 1/2 ts Ground ginger
1 ts Baking soda
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/8 ts Salt
Vegetable cooking spray
Mmmmm—————
————-icing—– — €
—————————
4 c Sifted confectioners sugar
4 tb Skim milk
1 ts Skim milk
2 tb Lemon juice
2 tb Grated lemon zest

Preheat oven to 375 degrees. For cookies, beat sugar, molasses,
applesauce, milk, oil and rum flavoring in a large bowl until
will-blended. In a medium bowl, combine flour, ginger, baking soda,
cloves, nutmeg, allspice, and salt. Add dry ingredients, on third at
a time, to sugar mixture; stir until a soft dough forms. Spray hands
with cooking spray. Shape teaspoonsful of dough into balls and
flatten slightly with fingers. place 2 inches apart on a baking
sheet lightly sprayed with cooking spray. Bake 6 to 8 minutes or
until bottoms are lightly browned. Transfer cookies to a wire rack
with waxed paper underneath to cool.

For icing, combine all ingredients in a medium bowl; stir until
smooth. ice cookies. Allow icing to harden. Store in an airtight
container.

1 serving (1 cookie): 70 calories, 0.5 gram fat, 0.7 gram protein, 16
grams carbohydrate.

Source: “The Cookie Jar”

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Title: Meat Cakes
Categories: Diabetic, Meats, Main dish, Fruits, Breads/bm
Yield: 18 meat loave

1 1/2 lb Lean ground beef 2 ts Worcestershire sauce
1/2 lb Bulk Italian sausage 1/2 ts Dried sage
1/2 c Minced onion 1 c Unsweetened applesauce
1 ts Italian seasoning 1/2 c Whole wheat bread crumbs
1 ts Salt 1/2 c Unprocessed bran

Preheat oven to 350 degrees F.
Mix all ingredients together well.
Place 1/3 cup (2 oz.) mixture in each of 16 muffin cups.
Bake at 350F. until done, about 1 hour. Remove from muffin tins.
Serve hot or cold. Note: Nice for a picnic.
Yield: 16 meat cakes Nutrient analysis of
1 meat cake: 1/2 starch/bread exchange; 2 lean meat exchanges;
150 Calories; 12 g protein; 8 g fat; 8 g carbohydrate; 360 mg sodium;
41 mg cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo,MD and Joyce Daly
Margie, MS

Posted by Dar Rains Reposted by John Davis

MMMMM

WHOLE WHEAT PEANUT SESAME – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Peanut butter (2 oz)
2 tb Sesame seeds
1 c Water
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

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Date: Fri, 21 May 93 15:39:56 EDT
From: jdg@ulysses.att.com

Blueberry-Couscous Cake

6 cups apple juice
1 T vanilla
3 cups couscous
1 pint blueberries

– Pick over bb’s, wash and set on
paper towels to dry

– Combine apple juice, vanilla, and
couscous in a large saucepan and
bring to a boil.

– Cook, stirring constantly until
thickened all juice absorbed.
Remove from heat.

– Gently fold the bb’s into hot mix.

– Rinse but don’t dry a 9×14 (inch) cake
pan pour the mix into it.

– Chill until set, about 2 hours.

– Cut into squares, and devour WITHOUT
GUILT.

Variations:

Use strawberries in place of blueberries,
top with unsweetened fruit jam thinned with
a little water, arrange fruit slices on top
for decoration.

Source:

Vegetarian Gourmet, Summer 1992

BOSTON CREAM PIE DGSV43A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 9″ pie crusts
14 ounces Eagle sweetened conden. milk
1/3 cup Cold water
1 Instant vanilla pudding mix*
1/2 pint Whipping cream — whipped
Confectioner’ sugar
1/4 cup Chocolate chips (semi-swt)
1 teaspoon Shortening

Heat oven to 425 degrees. For bottom crust: Divide dough in half and follow
directions on crust recipe for baked pie shell. For top crust: Roll remaining
half of dough into 13 " circle. Place 8″ round cake pan on dough. Draw around
pan with tip of knife.Remove pan. Cut dough circle into 8 wedges. Place on
ungreased baking sheet. (Use leftover pastry for tart shells.) Bake at 425
degrees fro 8 to 10 minutes.Cool. For filling: Combine sweetened condensed milk
and water in large bowl. Add pudding mix* (4 serving size) Beat well at medium
speed of electric mixer.Chill 5 minutes. Fold in whipped cream. Spoon into
cooled, baked pie shell. Top with pastry wedges. Press lightly against filling.
Dust lightly with confectioners’ sugar. For glaze: Melt chocolate chips and
shortening in small saucepan on low heat (or use MW). Stir to blend. Drizzle
over crust wedges.Refrigerate one hour or until firm. A Crisco American Pie
reformated for you by Judy Lausch DGSV43A

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Title: KAY’S FAVORITE MEAT LOAF
Categories: Diabetic, Meats, Main dish
Yield: 6 servings

1 Beef bouillion;
1/2 c Boiling water
2 sl Bread; crumbled fine
1 1/2 lb 85% lean ground beef;
2 md Eggs; beaten slightly
1/2 c Onion; chopped finely
1/4 c Celery; chopped finely
2 ts Worcestershire sauce;
1 tb Catup

Preheat oven to 350 f degree. Line a shallow 8-inch
baking pan with foil. Dissolve beef bouillion cube in
boiling water in a large bowl. Add all other
ingrediets except the catsup and blend well with a
fork. Turn onto foil in pan and, with hands, shape
quickly into a 6 by 4 1/2 inch by 2 inch loaf. With
the dull edge of a knife make a crisscross pattern
across the top, spread with catup across the top.
Cover loaf with a tent of foil that does not touch the
top. Bake 45 minutes. Remove foil; bake, uncovered,
another 45 minutes. Remove from oven and cool in pan
for 2-3 minutes before serving. Using this molded
metheod instead of loaf pan allows the fat to drain
from the loaf, whereas a loaf pan retains fat.

Nutritive values per serving ( large slice 4 1/2 by 2
by 1 inch, 1/6 of loaf):

Food Exchange per serving: 2 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 267;

Lou-sodium diets: Substitute a low-sodium cube.
=======================================================
============== === Nurititive values per serving: (1
medium slice 4 4/2 by 2 by 3/4, 1/8 of loaf):

Food Exchanges per serving: 2 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 189;
Low-sodium a low-sodium bouillion cube.
=======================================================
============== ===

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O’Brion and her
Meal Master

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