March 12th, 2007 by alice
Tags: Baked, Beans, Diabetic
INGREDIENTS
- 1 (8 ounce)can hunttomato sauce
- 1teaspoonprepared yellow mustard
- 2tablespoons pourableSplenda sugar substituteor Sugar Twin
- 1teaspoonWorcestershire sauce
- 3 (16 ounce)cansgreat northern beans, rinsed and drained
- 1cup finely choppedonions
- 6tablespoons hormelbacon bits
DIRECTIONS
- Spray a slow cooker container with butter-flavored cooking spray.
- In prepared container, combine tomato sauce, mustard, Splenda and Worcestershire sauce.
- Stir in great northern beans.
- Add onion and bacon bits.
- Mix well to combine.
- Cover and cook on low for 6 to 8 hours.
- Mix well before serving.
- HE: 2-1/2 protein, 1 vegetable, 1/4 slider, 5 optional calories Diabetic: 2 meat, 1 vegetable, 1 starch.
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March 12th, 2007 by alice
Tags: Baked, Soup
INGREDIENTS
- 1cupsplit peas
- 1cupwarm water
- 1lb gravybeef, cut into bite-sized pieces
- 2-3slicesbacon, cut into bite-sized pieces
- 9ouncesonions, sliced
- 9ouncescarrots, sliced
- 9ouncescelery, sliced
- 3teaspoonssalt
- 1/4teaspoonpepper
DIRECTIONS
- A day before or 6-7 hours before you want the soup, wash the peas in cold water.
- Remove any that are discoloured or that float.
- Drain and then let soak in the warm water for three hours, in a large oven-proof pan.
- After three hours, do not change the water but add the beef, bacon, onions, carrots, celery and seasonings.
- Add cold water to just cover the ingredients, then bake tightly covered at 180 C or 350 F for three hours or until reduced by about a third.
- Serve with lots of crusty bread.
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March 12th, 2007 by alice
Tags: Bakedpples, Brown, Oatmeal, Sugar
INGREDIENTS
- 1lemon, cut in half
- 4largered apples
- 3/4cuphoney
- 1teaspooncinnamon
- 4teaspoonsbutter
- 1cupoatmeal
- 2tablespoonslight brown sugar
- whipped cream, optional
DIRECTIONS
- Preheat oven to 375°.
- Squeeze juice from lemon halves into a large bowl with 2 cups cold water.
- Peel top third of each apple.
- With a small knife and working from the top of each apple, carefully carve out a large”bowl,” including the core, about 2 inches in diameter, leaving the bottom of apple intact.
- Reserve all cut-away pieces.
- Place carved apples in lemon water.
- Chop cut-away apple pieces into small chunks, removing any core or seeds.
- Toss with 3 tablespoons honey and cinnamon; set aside.
- Combine remaining 9 tablespoons honey with 1/2 cup hot water and stir until well blended.
- Stand apples, cut side up, in a 9″ x 9″ shallow baking dish.
- Place 1 teaspoon butter in bowl of each apple and pour honey and water mixture on top.
- Cover dish with foil and bake until tender, 25 to 35 minutes.
- Meanwhile, in a medium saucepan, bring 1 3/4 cups water and a pinch of salt to a boil.
- Add oatmeal and apple pieces, and stir until mixture returns to a boil; reduce heat and cover.
- Cook until tender, 7 to 10 minutes.
- Remove from heat.
- Remove apples from oven and carefully fill with oatmeal mixture.
- Top with brown sugar.
- Place under the broiler 1 minute, just until light brown sugar is bubbly and dark brown.
- Serve with whipped cream, if desired.
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March 12th, 2007 by alice
Tags: Baked, Eggs, Garden, Hash, Vegetable
INGREDIENTS
- 1 1/2lbsyukon gold potatoes, peeled and cut into 1/2 inch cubes(about 4 medium)
- 1smallred bell pepper, cut into 1/2 inch dice
- 2mediumzucchini, cut into 1/4 inch thick half-moons
- 1mediumyellow onion, cut into 1/2 inch dice
- 3tablespoonsextra-virgin olive oil
- salt & freshly ground black pepper
- 1lbroma tomatoes or plum tomatoes, seeded and chopped
- 2clovesgarlic, minced
- 2teaspoons choppedfresh thyme
- 6largeeggs
- 1/4cup gratedparmesan cheese
DIRECTIONS
- Position a rack in the center of the oven and preheat to 450°F.
- Lightly oil a large baking sheet or roasting pan.
- Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
- Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes.
- Stir in the tomatoes, garlic and thyme.
- Bake until the vegetables are browned, about 20 minutes more.
- Transfer the vegetables to a 2-quart ovenproof serving dish.
- Spacing them evenly apart, break the eggs over the vegetables.
- Bake until the eggs are set, about 10 minutes.
- Sprinkle with the cheese and serve immediately.
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March 12th, 2007 by alice
Tags: Breakfast, Burritos, Healthy
INGREDIENTS
- 4tablespoonsred onions, chopped
- 4tablespoonsred peppers, chopped
- 2 (16 ounce)packagessoft tofu, drained and cubed
- 1/2teaspoonturmeric(a pungent, yellow-orange spice)
- 1 (15 ounce)can cookedblack beans
- 48-inch flour tortillas
- 1/2cupfat-free cheddar cheese, grated
- 1tomato, diced
- 4tablespoonssalsa
- 4tablespoonsnonfat sour cream
- salt and pepper, to taste
DIRECTIONS
- In a non-stick pan, sauté the red pepper and onion until they turn light brown.
- Add the tofu and turmeric (the spice will give the tofu a yellow color).
- Break up the tofu cubes by crushing with a fork, and cook for about 40 seconds, or until there is no moisture remaining.
- Add salt and pepper, to taste.
- Cook the black beans according to the directions, and spoon a portion onto each plate.
- Arrange the tortillas on your work surface.
- Into each, spoon 1/4 of the onion, red pepper and tofu mixture.
- Fold the tortilla sides over the filling, and roll them up.
- Cut each burrito in half, and place two halves on each plate.
- Spoon 1/4 of the diced tomato, salsa and grated cheddar cheese over each burrito, and top with 1 tablespoon of fat-free sour cream.
- If desired, serve with one link of turkey sausage per burrito.
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