Ingredients
1 pound chicken breast, cubed
1 egg + 2 Tbsp milk
1 cup gluten-free flour blend
2 tsp season salt
Directions
- Beat egg and milk in medium sized bowl.
- Mix flour mix with season salt in a second bowl.
- Dip chicken tenders in egg bowl, then toss in a second bowl with seasoned flour mix.
Stove Top Nuggets:
Fry in skillet with 1/2 - 1 inch oil. Turn to cook on all sides.
Oven Baked Nuggets:
Spread 2 tablespoons of melted butter or oil in the bottom of a 9x13 baking dish. Arrange egg and flour coated chicken nuggets in a single layer. Bake in 375F oven for 30 minutes.
Serve with bbq sauce, honey or ranch dressing for dipping.
My 3 year old niece has celiac and we're always looking for new recipes so she can eat the same foods as the rest of us. My brother found this recipe and he and my 6 year old nephew made these. My nephew measured the flower and mixed it with the other dry ingredients and loved helping! My niece poured the sauce and thought she was a master chef :-)
This recipe is great and is perfectly acceptable for the whole family to eat. If I hadn't seen them making it, I'd never have known if was GF!
Ingredients:
2 pints fresh blueberries, picked over, rinsed, drained
1 cup GF baking & pancake mix, or any self-rising GF flour mix
3/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/3 cup melted butter [or canola oil]
Directions:
Preheat oven to 350F.
Generously schmear an 8-inch pie plate or 8x8-inch baking dish with butter or oil. Pour the blueberries into the bottom of the dish.
In a mixing bowl, combine the GF flour mix with the brown sugar and cinnamon. Add in the oil or butter by hand, and rub the mixture between your fingers until it resembles sugary coarse crumbs. Sprinkle the crumbs over the blueberries. Bake in a preheated oven until bubbly – about 30 minutes.
Serve warm, with a scoop of vanilla ice cream, if desired. Makes four servings.
This is a recipe I got from CalorieKing.com. I was forced to make diabetic-friendly recipies while I was pregnant and had gestational diabetes. I have changed this recipe slightly from the original.
*This will make 4 servings
4 boneless/skinless chicken breasts
2 cups white or brown rice
1 avocado, diced
1/2 lrg. onion, diced
1/2, lrg. bell pepper, diced
1 plum tomato, seeded & diced
1 cup of cremini mushrooms, diced
sprinkle of dried basil (fresh may be used also)
olive oil for cooking
low fat sour cream for garnish
1. prepare rice
2. While rice is cooking, heat large non stick skillet with a 2 Tbl. olive oil.
3. Saute onion, pepper, mushroom, and basil until onion is translucent, adding the tomato at the end so as not to get mushy.
4. Place veggie mixture in a large bowl to the side.
5. Heat another Tbl. or 2 in the same skillet and cook chicken. About 5-7 minutes on each side for thin cutlets.
6. When rice is done add it to large bowl of veggies. Add avocado and toss all together till well mixed.
7. Place about a cup of the rice/veggie mixuture on each plate, top with chicken breast and dollop of sour cream.
I got this from an online crockpot recipe website a little over a year ago - it's perfect for Weight Watchers members and only 5 points a serving and SUPER easy!
Makes 4 servings
1 (10 oz.) can reduced-fat cream of mushroom soup
2 tbs. reduced-sodium soy sauce
1 (12 oz.) can Diet Pepsi
4 (3 oz.) pork chops, trimmed well (or substitute a pork roast)
Mix the soup, soy sauce, and Diet Pepsi together in the bottom of the Crockpot. Place the chops in the mixture and cook on high med. or High for 4-6 hrs. Meat will be very tender.
Per serving: cal 213, fat 9g, prot 25g, carb 6g
Points: 5
Fish is one of the healthiest items for diabetics to eat and my boyfriend and I have come to love this dish! You can even flake it at the end and make cajun fish tacos if you like. The possibilies are endless. It is very simple, but very good! This recipe comes from a diabetic cookbook that was mailed out to us ages ago.
Ingredients
1 1/2 lbs fresh tuna steaks (1 inch in thickness)
2 T Cajun seasoning
2 T olive oil
2 T butter
Directions
Generously rub the tuna with the cajun seasoning. Heat oil and butter in a large skillet over high heat. When oil begins to smoke, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.
Another favorite recipe to help maintain the health of my diabetic loved one.
Ingredients
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 minced garlic cloves
3/4 tsp salt
1 T lemon juice
4 boneless chicken breast halves
Directions
In a skillet heat butter and oil over medium high until the it melts. Add parsley, basil, oregano, garlic, and salt to the skillet and mix. Stir in lemon juice.
Slice chicken breasts lengthwise into thirds. Add the chicken to the skillet and saute for 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if you so chose.
I got this recipe from Diabetic Living. I am seeking diabetic friendly recipes that both my dh and I would both enjoy to eat.
This hearty oatmeal cake is perfect for dessert or a snack. The applesauce imparts flavor, moisture, and replaces some fat, making for a lower fat cake.
Nonstick cooking spray
1 cup all-purpose flour
1 cup whole wheat pastry flour
2/3 cup quick-cooking rolled oats
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup packed brown sugar
1/3 cup butter, softened
1/4 cup refrigerated or frozen egg product, thawed
2 teaspoons vanilla
1 3/4 cups unsweetened applesauce
3/4 cup dried mixed fruit bits or raisins
1/2 cup quick-cooking rolled oats
3 tablespoons toasted wheat germ
2 tablespoons packed brown sugar
Fresh raspberries (optional)
1. Preheat oven to 350° F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together all-purpose flour, whole wheat pastry flour, the 2/3 cup oats, the baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
2. In a large bowl, combine the 2/3 cup brown sugar and the butter. Beat with an electric mixer on medium speed until well mixed. Beat in egg product and vanilla. Alternately add flour mixture and applesauce to beaten mixture, beating after each addition just until combined. Stir in fruit bits or raisins.
3. Spread batter into prepared pan. In a small bowl, combine the 1/2 cup oats, the wheat germ, and the 2 tablespoons brown sugar. Sprinkle oat mixture over batter; press lightly into batter. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool completely in pan on a wire rack. If desired, top each serving with raspberries.
Prep: 25 minutes
Bake: 25 minutes
Makes 20 servings
Per Serving: 150 Calories, 4 g Total Fat, 2 g Saturated Fat, 1 g Monounsaturated Fat, 0 g Polyunsaturated Fat, 9 mg Cholesterol, 121 mg Sodium, 27 g Carbohydrate, 11 g Total Sugar, 2 g Fiber, 3 g Protein
This recipe is taken from Diabetic Living. Ever since being diagnosed with diabetes I have been looking for meals that will help my sugar levels, but also both my dh and I will eat.
Refrigerated egg product and fat-free milk make this Parmesan cheese-crusted chicken an ideal dinnertime headliner for your daily meal plan.
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten
1/4 cup fat-free milk
3/4 cup grated Parmesan cheese
3/4 cup fine dry bread crumbs
2 teaspoons dried oregano, crushed
1 teaspoon paprika
1/4 teaspoon ground black pepper
5 pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)
1/4 cup butter or margarine, melted
Snipped fresh oregano (optional)
1. Preheat oven to 375° F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
2. Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces don't touch. Drizzle chicken pieces with melted butter.
3. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170° F for breasts; 180° F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano.
Prep: 30 minutes
Bake: 45 minutes
Makes 12 servings
Per Serving: 198 Calories, 9 g Total Fat, 4 g Saturated Fat, 79 mg Cholesterol, 363 mg Sodium, 6 g Carbohydrate, 0 g Fiber, 23 g Protein, .5
This recipe is taken from Diabetic Living. Ever since being diagnosed with diabetes I have been looking for meals that will help my sugar levels, but also both my dh and I will eat.
2 pounds tiny new potatoes
1 cup low-fat mayonnaise dressing or light salad dressing
2 stalks celery, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
Coarsely ground black pepper
1. In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.
2. In a large bowl, combine mayonnaise dressing, celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.
3. To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.
Prep: 40 minutes
Chill: 6 to 24 hours
Makes 16 servings
Per Serving: 86 Calories, 3 g Total Fat, 1 g Saturated Fat, 27 mg Cholesterol, 254 mg Sodium, 14 g Carbohydrate, 1 g Fiber, 2 g Protein
This icing will cover and decorate an 8-inch 2-layer round cake.
I also use this frosting for a special treat for my dog, it is safe for them to eat, too!
Ingredients:
1 pint Whipping Cream
1 box Sugar Free Pudding
16 ounces Cream Cheese
3TBSP Splenda
Directions:
Whip Whipping Cream in cold bowl until stiff (chill paddle too).
Add softened cream cheese, pudding mix
and Splenda. Mix on medium speed until well blended.
Can be colored and piped.
My mom and aunt are diabetic, Iam not but I have baked with out sugar and lower fat that I find its a healthy choice for me and the ones I care about.
Preheat oven at 375F.
10-12 servings
1 Cup Unbleached white flour
3/4 Cup Soft wholewheat flour (usually in bulk food stores)
3/4 Cup Splenda powder sweetener (or equal to sugar)
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon of vanilla
1 egg
1 Cup of unsweetened applesauce
1/4 Cup (no sugar) cranberry juice (I prefer white cranberry juice or juice blends)
1/4 Cup of canola oil
1/2 Cup chopped walnuts
3/4 Cup of fresh or frozen cranberries(whole)not dried
1.Non-Stick spray a muffin pan or use colorfull paper muffin cups.
2.In a small bowl,add all dry ingredients and mix together untill blended.
3.In a large bowl, beat the egg then add applesauce,oil,juice and vanilla. Stir untill well moistened.
4.Add dry to wet ingredients(large bowl)gently mix together.
5.Finally fold in cranberries and walnuts.
6.Bake in a 375F oven for about 18 to 20 minutes. (remember it varies with each oven)
The reason why I like to add whole fresh or frozen cranberries, because I like the burst in your mouth tart flavour and they are good for you.
Dried cranberries usually contain sugar.
Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about. Servings: 12 This recipe was given to me by a friend when she found out I was gluten intolerent. :)
Ingredients:
1/2 cup margarine
8 ounces semisweet chocolate, chopped
5 eggs, separated
3/4 cup white sugar
1 cup ground almonds
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides
of a 9 inch springform pan with foil. Grease foil.
2. Melt margarine and chocolate over low heat. Stir until smooth and
let cool.
3. In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and
pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of
white remain. Scrape into prepared pan.
4. Place an 8 inch baking pan with 1 inch of water in it on the bottom
rack of the oven (to make the torte more moist).
5. Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes,or until sides begin to pull away from pan and top is set
in center. Cover the torte loosely with foil for the last 20 minutes of
baking. Note: Don't worry if the cake cracks because the top will be on
the bottom later.
6. Cool on wire rack for 10 minutes and then carefully remove sides of
pan. Invert onto a serving plate and cool completely.
This pairs perfect with my diabetic frosting!
Ingredients:
1 1/2 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup solid shortening
1/2 cup sorbitol
2 tsp clear vanilla flavoring
1 tsp water
1/2 cup 2% low fat milk
2 egg whites, stiffly beaten
Directions:
Combine cake flour, baking poweder, and salt in a sifter. Sift into a medium sized bowl. Set aside. Beat shortening, sorbitol, vanilla, and water together until creamy. Add flour mixture and milk alternately, beating well after each addition. Fold in stiffly beaten egg whites. Grease an 8" cake pan. Line pan with wax paper and grease again, then flour pan lightly. Spread batter into pan. Bake at 350 degrees F for 30-35 minutes
Nutrition Information
Exchange: 1 serving = 1 starch/bread or 1 fat
Calories: 1 serving = 105
Carbs: 1 serving = 12
Diet soda (any flavor) can replace the eggs and oil in a cake mix to lower the calories.
Ingredients:
Cake mix, any flavor
12 ounces diet soda, any flavor
Directions:
Preheat oven to 350 degrees. Grease and flour pan(s). Mix cake mix and diet soda ONLY. Do not add water, oil or eggs! Bake according to package directions. The soda helps it rise.
Other Options:
White or lemon cake works well with diet lemon-lime soda.
A carrot cake mix can be made with 1 C diet soda, one 8 oz. can of crushed pineapple and juice, 1/2 C shredded carrots, 1/2 C raisins, and 1/2 C nuts.
Diet soda (any flavor) can replace the eggs and oil in a cake mix to lower the calories.
Ingredients:
Cake mix, any flavor
12 ounces diet soda, any flavor
Directions:
Preheat oven to 350 degrees. Grease and flour pan(s). Mix cake mix and diet soda ONLY. Do not add water, oil or eggs! Bake according to package directions. The soda helps it rise.
Other Options:
White or lemon cake works well with diet lemon-lime soda.
A carrot cake mix can be made with 1 C diet soda, one 8 oz. can of crushed pineapple and juice, 1/2 C shredded carrots, 1/2 C raisins, and 1/2 C nuts.
This is a fast and easy low calorie, low fat, low cholesterol and low salt cake. You can serve with whipped topping and fresh fruit for a special treat.
Ingredients:
1 (18.25 ounce) package white cake mix
1 2/3 cups water
1/2 cup egg substitute
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 13 x 9 inch cake pan.
In a large bowl, blend cake mix, water, egg substitute, vanilla extract and butter flavor on low speed until moistened. Beat on medium speed for 2 minutes.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool and cut into squares.
I hope you all enjoy it!
Please, share your thoughts with me, once you have tried this recipe, www.tracyscakes.com
Diabetic doesn't have to mean NO-flavor food! This is Low-fat and delicious. Made with fresh peaches.
Ingredients:
6 large fresh peaches
2/3 cup white sugar
2 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon canola oil
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup lowfat buttermilk
Directions:
Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.
If you like this after you have tried it - let me know!
www.tracyscakes.com
Here is an easy, delicious, cake for pineapple lovers and diabetics! And it's lower in fat than most other cakes!
Ingredients:
1 (18.25 ounce) package reduced fat yellow cake mix
1 (20 ounce) can crushed pineapple with juice
3 eggs
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch pan with non-stick cooking spray.
Combine cake mix, pineapple (with juice), and eggs until well-mixed.
Pour into pan, and bake 30-35 minutes
If you've never tried quinoa, it has a nutritional profile superior among grains, with high-quality protein and an abundance of vitamins and minerals. This salad is really nice on those really hot summer days when you don't want to cook.
Quinoa-Corn Salad
* 1 cup quinoa, well rinsed
* 1 cup cooked fresh or thawed frozen corn kernels
* Juice of 1 lemon
* 1 tablespoon olive oil
* 2 or 3 scallions, minced
* Salt and freshly-ground black pepper, to taste
Bean Salad
* 1-pound can pinto, pink, or kidney beans, drained and rinsed
* 1 heaping cup diced canned tomatoes
* 1 tablespoon apple cider vinegar or balsamic vinegar
* ¼ cup chopped fresh parsley
* Freshly ground black pepper, to taste
Garnishes
* Pumpkin seeds
* 1 medium red bell pepper, cut into strips
Bring 2 cups of water to a boil in a heavy saucepan. Add quinoa and simmer gently, covered, for 15 minutes. When the quinoa is done, remove it from the heat, fluff it with a fork, and transfer it to a mixing bowl. Combine the quinoa with the remaining ingredients for the quinoa-corn salad and toss well.
While the quinoa is cooking, combine all the ingredients for the bean salad in another bowl and toss together.
To assemble the Aztec Platter, transfer the quinoa-corn salad onto a large platter and spread evenly to within an inch or so of the edge. Pushing the salad outward from the center, make a well in the center of the platter about 5 inches in diameter. Mound the bean salad into the well, and sprinkle with a handful of pumpkin seeds. Optional, arrange pepper strips around the edge of the platter.
Serves 6.
I wanted to make a rich chocolate muffin but with out all that fat and sugar, with trial and error..all I can say is wow!..lol.
If you dont want to purchase a big bag of icing sugar, then make your own. Collect a few sugar packets from coffee shops, put the sugar in a grinder or blender,wiz it on high and make your own icing sugar.
1/4 cup ground flax seed
3/4 cup unbleached all-purpose flour
3/4 cup soft whole-wheat flour
1/4 cup splenda
1/4 cup brown sugar
3 tbsp unsweetened dutch cocoa powder
1 and 1/2 tsp baking soda
pinch of sea salt
3/4 cup skim milk
3/4 cup unsweetened apple sauce( I prefer the granny smith apple blends)
1 tbsp canola oil
1 tbsp molasses
2 tsps apple cider vinegar
1 tsp vanilla
1/3 cup chocolate chips (sugar free or semi sweet)
1. Preheat oven to 350F. Coat muffin tin with non-stick spray or use muffin cups.
2. In a large bowl combine flours,flax, brown sugar, splenda,cocoa powder,baking soda, and sea salt. Stir in the chocolate chips,leaving 12 out for the topping.
3. In another bowl combine milk,applesauce,oil, molasses,vinegar,and vanilla. Add to the flour mixture. Stir just untill moistened with a small spatula.
4. Spoon batter into prepared muffin cups, filling each cup. bake for 18 to 20 minutes. Cool in pan for at least 10 minutes. sprinkle with icing sugar and top each with a medium sized chocolate chip.
NOTE: These muffins can be stored in your freezer up to 2 months..but believe me they go fast..lol.
This recipe is from SPLENDA cookbook. I made it as a dessert for Book Club and no one suspected it was low sugar or low fat. In fact, they ate it all, I had just a small portion.
Prep time: 15 minutes
Bake time: 40 to 50 minutes
1/2 cup SPLENDA granular, divided
3 graham cracers
1/4 cup light butter
4 Tbsp all-purpose flour
2 tsp ground cinnamon, divided
3 cups Bartlett pears, peeled, cored and sliced
1 Tbsp lemon juice
3 Tbsp water
Preheat oven to 350 degrees F. Spray an 8 x 8-inch baking dish with non-stick cooking spray.
Place 1/4 cup SPLENDA granular, graham crackers, light butter, 2 Tbsp flour and 1 tsp cinnamon in food processor. Blend until crumbly.
Toss remaining SPLENDA granular, flour, cinnamon, pears, lemon juice and water until fruit is evenly coated. Place in prepared baking pan. Cover with crumb topping.
Bake at 350 degrees 40-45 minutes or until bubbling around edges. Serve warm.
Makes 6 servings. (2 1/2 inch squares)
Nutrients per serving:
Serving size: 1 (2 1/2 inch square)
total calories: 130
cakirues frin fat: 40
total fat: 5g
saturated fat: 2.5g
cholesterol: 15mg
sodium: 70mg
total carbohydrate: 22g
dietary fiber: 3g
sugars: 9g
protein: 2g
Exchanges per serving:
1/2 starch, 1 fat, 1 fruit
I love fall recipes, I look forward to this time all year round. I created this the other night when I felt inspired to bake something sweet and a little spicy with my leftover zucchini and yellow squash from the farmer's market. With the addition of pumpkin puree, it is so moist and delicious that you'd never believe it's gluten free.
1/3 cup Vegetable Oil
1 cup Turbinado Sugar
2 large Eggs
1 cup Pumpkin Puree
1 tsp. Vanilla Extract
2 cups Gluten Free All Purpose Baking Flour (such as Bob's Red Mill)
2-1/2 tsp. Baking Powder
4 tsp. ground Cinnamon
1-1/2 tsp. Xanthan Gum
3/4 tsp. Salt
1/2 tsp. ground cloves
1/2 tsp. nutmeg
2 cups finely grated zucchini (I used 1 zucchini and 1 yellow squash)
1/2 cup chopped Pecans or Walnuts
1. Preheat oven to 350º. Grease two 8 x 4-inch nonstick pans. (For smaller loaves, use three or four 5 x 3-inch nonstick loaf pans.
2. In large bowl, cream oil, sugar, eggs, pumpkin puree, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt, nutmeg and cloves. Mix thoroughly on medium speed until thoroughly combined.
3. Quickly (but gently) stir in zucchini, and nuts. Batter will be somewhat thick. Turn batter into prepared pans.
4. Bake 8 x 4-inch loaves for 60-65 minutes; 5 x 3-inch pans for 45 minutes. Place foil over bread during final 20 minutes of baking to reduce over-browning. Cool in pan for 10 minutes, then turn out onto wire rack. Cool thoroughly before slicing. Serves 12.
This recipe was on "The Biggest Loser" tv show last week. I think it sounds and looked really good.
Jell-O CHOCOLATE BERRY BLISS
Prep: 5 min.
Total: 1 hour 5 min. (incl. refrigerating)
2 cups fat free milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 cup COOL WHIP FREE Whipped Topping, thawed
1 cup sliced fresh strawberries
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 min. or until well blended.
Gently stir in whipped topping.
Spoon half of the pudding mixture evenly into six dessert glasses; cover with layer of strawberries.
Top with the remaining pudding mixture.
Refrigerate at least 1 hour or until ready to serve. Garnish with remaining whipped topping and strawberry slices.
Makes 6 servings, about 1/2 cup each.
Best of Season:
Substitute any combination of cut-up fruit for the sliced strawberries.
How to Hull Strawberries:
Using your fingertips, pull off the leafy cap of the strawberry. Then, cut out the soft inner white core of the berry with the tip of a paring knife. To completely core the strawberry, push a plastic drinking straw all of the way through the strawberry, starting at the bottom of the berry.
Nutrition Information Per Serving: 85 Calories, 1g total fat
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
4 (6 oz.) red snapper fillets
cooking spray
1 Tablespoon butter,softened
1 canned chipotle chile in adobe sauce,finely minced
Lemon wedges
Preheat oven to 400*.
Combine first 4 ingredients;sprinkle evenly over fish.Place fish on a baking sheet coated with cooking spray;bake 15 minutes or until fish flakes easily when tested with a fork.
While fish bakes,combine butter and chile.Spread butter mixture evenly over fish.Serve with lemon wedges.
Calories 203,fat 5.4 grams,protein 35.2 grams,carbs. 1.6 grams
This recipe is from a light cooking magazine.
This recipe has only 3 ingredients! I baked this for my (now) husband the first time I cooked for him when we dated. At the time, I only knew how to cook this cake (recipe from my mom), cereal and spaghetti. This cake knocked his socks off and he never knew I couldn't cook.
INGREDIENTS:
1 pound semi-sweet parve chocolate chips
5 eggs, separated
5 ounces margarine
Preheat oven to 375 degrees F.
Melt chocolate and margarine in microwave, being careful not to burn. Cool slightly and add egg yolks (optional).
Beat egg whites to stiff peaks. Fold chocolate into egg whites in small batches. Pour into greased springform pan and bake for exactly 12 minutes.
The cake should look undercooked when taken out of oven. Cool on counter until cake is at room temperature. Refrigerate or freeze at least a couple hours, then serve at room temperature.
Sprinkle cake with powdered sugar and garnish with any of the following: raspberry sauce, strawberries, mint, kiwi, raspberries.
3 c. Splenda 1/2 c. xylitol 3 c. water 1/2 c. white vinegar 1 T. cloves (place in cheesecloth bag) 4 cinnamon sticks (each about 3" long) red food coloring, optional
8 to 10 apples
Place Splenda, xylitol, water, vinegar, cloves, cinnamon sticks and food coloring in large saucepan. Bring to a full boil and boil 3 min. Meanwhile, peel, core, and cut apples into 8 wedges each (or into rings), placing in water with lemon juice added. Drain, then add apples to syrup and cook 3 minutes, stirring often. Remove bag of cloves and cinnamon sticks. Place apples in pt. jars, cover with syrup and place in boiling water bath for 5 min. This makes 4-6 pint jars. The cinnamon and cloves can be used over and over for several batches.
This is my own original recipe. While canning applesauce and spiced apple rings, I decided I wanted to make both sugar-free. This was an instant success--most couldn't tell it was sugar-free.
1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
cooking spray
Preheat oven to 425F.
In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)
Put mixture into 12" pizza pan or on baking sheet (for thin, crispy crust), 11x7 pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
Serves 6.
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely.
2 cups water
1 cup uncooked long-grain white rice
1 egg, beaten
1/2 cup shredded part-skim mozzarella cheese
1/8 teaspoon hot pepper sauce (optional)
Place water and rice in a medium saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 400°F.
In a medium size-mixing bowl, mix together cooked rice, beaten egg, mozzarella cheese, and Tabasco sauce. Press mixture evenly into a lightly greased 12” pizza pan, covering bottom and sides.
Bake in preheated oven for 4 minutes, or until set. Remove crust from oven, and let cool slightly before layering with your favorite sauce and other goodies.
2 cups soy flour
4 eggs
1 cup heavy cream
1/2 cup seltzer water
1 1/2 tsp salt
Preheat oven to 375°F.
Beat eggs until yolks and whites are combined. Pour in cream and seltzer water. Add salt and stir in soy flour.
Mixture will be slightly liquid.
Butter 3 individual size pizza pans (about 9" or you can also use pie plates) generously. Spread batter thinly on pans.
Bake until slightly browned and cooked through.
Easy as pie. I got this from my Weight Watchers lecturer. No oil and no eggs.
Combine 1 box spice cake mix or carrot cake mix
and 1 16oz can of pumpkin. Mix well. I spray the cake pan or bundt pan with Pam and pour mixture into pan.
I baked this for about 45 minutes.
If you want to make a real treat...I cut a one size portion (about 1/10 of the cake) and dice it into 1-2in pieces and lie the pieces into a bowl...add some instant butterscotch or carmel diet pudding on top (you can buy the already made pudding in the small containers) and then plop some lite cool whip on top. Or you can just add some cool whip on the top of the cake. It is yummy and not that bad calorie wise. I crave dessert and this surely satifies my sweet tooth without feeling so guilty. Enjoy!