Diabetic
 | How to take Depakote dosages? - onlinepillmart - Depakote hold Divalproex sodium is approved for treating and keeping a few diverse conditions. The case type of this medication comes in stand out quality; there are three qualities accessible for the tablet manifestation of Depakote. » By Richard MacLeod, created on Aug. 12 2014 In Press Releases and Company Profiles |
| | Obstructing sugar consumption may reduce cancer risk in obese and diabetic people
- According to the researches, blocking dietary sugar and its activity in tumor cells may minimize the cancer risk and progression. » By John Anderson, created on Aug. 7 2013 In Press Releases and Company Profiles |
| | Rice and Cheese Casserole - Yield: 6 servings 2 1/2 c Cooked brown rice -cheese 3 Green onions, chopped 1/2 c Low-fat milk 1 c Low-fat cottage cheese 1/2 ts Dijon-style mustard 1 ts Dill weed Nonstick vegetable spray 1/4 c Freshly grated Parmesan Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup servings) Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber: 2.5 g, Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk From: UCSD Healthy Diet for Diabetes cookbook Posted by: Debbie Carlson - Cooking Echo RECIPE CLIPPED by Joan Johnson By simplify3, , link updated on Oct. 19 2009, 44  In Recipes |
| | Lasagna By simplify3, , link updated on Oct. 18 2009, 44 In Recipes |
| | Meat Loaf - Yield: 6 servings 1/4 c (1 md) egg; 2 tb Green pepper; chopped finely 2 c Ground round; 1 ts Salt 3 sl Bread; cubed fine; 1/2 ts Dry Mustard; 1/4 c Catup; 1 tb Prepared horseradish; if 1/3 c Onion; chopped finely -desired Preheat oven to 400F. Mix all ingredients well. Form into a loaf. Place in foil-lined baking pan and bake until down. Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 3 MEAT EXCHANGES + Source Recipes for Diabetics by Billie Little and Penny L. Thorup Brought to you and yours via Nancy OBrion and Meal-Master By simplify3, , link updated on Oct. 18 2009, 44 In Recipes |
| | Vegetable Tortellini Soup By simplify3, , link updated on Oct. 16 2009, 44 In Recipes |
| | Peanut Butter Cookies Bw By simplify3, published on Nov. 23 2008, 44 In Recipes |
| | Spicy Tomato Dressing - Yield: 2 servings 1 c Tomato Juice -of your choise 3/4 c Unflovored gelatin; 1 tb Wine vinegar; 1 1/2 ts Dry salad dressing mix; Bring 1/2 cup tomato juice to boil and add gelatin. Stir until dissolved. Add remaining ingredients, blend thoroughly. Chill. Shake berfore serving. (Gelatin makes the dressing thick.) Food Exchange per serving: FREE FOOD Brought to you and yours by Nancy OBrion and her Meal-Master Source: Sugar Free...Thats Me By Judith S. Majors By simplify3, published on Sep. 6 2007, 44 In Recipes |
| | Free Salad Dressing - Yield: 1 servings 1/2 c Tomato Juice; 1 tb Onion; chopped finely 2 tb Lemon juice; Salt and pepper; 1/2 ts Horseradish; Combine ingredients. Refriegerate. Shake well berfore serving. Food Exchange per serving: FREE FOOD Source: Sugar Free...Thats Me by Judith S. Majors. Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Sep. 6 2007, 44 In Recipes |
| | Mock Rice Pilaf - Yield: 4 servings 1 Rice recipe* * most is simply 1 cup rice to 2 cups liquid To which you use chicken or beef bouillion in the place of water to cook rice. Tasty and a real complement to the main course. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 70 Source: Sugar Free...Thats Me By Judith S. Majors Brought to you and yours by Nancy and OBrion and her Meal-Master By simplify3, published on Sep. 6 2007, 44 In Recipes |
| | Mock Pavlova By simplify3, published on Sep. 6 2007, 44 In Recipes |
| | Peach Melba By simplify3, published on Sep. 6 2007, 44 In Recipes |
| | Strawberry Spread By simplify3, published on Sep. 6 2007, 44 In Recipes |
| | Cinnamon Buns - Yield: 12 servings 1 1/3 c Lukewarm water 3 c Whole wheat flour 1 ts Honey 1/2 c Smooth natural peanut butter 2 tb Cinnamon 1/4 c Honey 2 tb Water 1/2 c Unsweetened applesauce 2/3 c Raisins Combine the water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy. Add the flour 1 cup at a time, beating well after each addition. When the dough becomes to stiff to mix, turn it out onto a floured board and knead for 5 to 10 minutes until smooth and elastic. Put it in a very lightly oiled bowl, cover, and allow to rise for 1 hour. (If a very light dough is desired, you may punch it down, cover, and allow to rise another 40 to 45 minutes) While the dough is rising, combine the peanut butter and honey in a saucepan and mix over low heat until easily blended (or warm in microwave until easily blended). Beat in all the remaining ingredients except the raisins. Remove the risen dough from the bowl and knead about ten times on a clean board. Roll out into a large rectangle about 15 X 14. Spread with filling to 1/2 of the edge. sprinkle raisins evenly over the filling. Roll the rectangle into a log, starting at the 15-in side, pinch the edges to seal, and slice into 1 thick rounds. They will be VERY gooey> Place on a nonstick baking sheet, cover, and allow to rise for about 20 minutes, or until light. Bake in a preheated 350 F oven for 20 to 25 minutes, until golden brown on top. By simplify3, edited on Sep. 4 2007, 44 In Recipes |
| | Ettas Oatmeal Cookies - Yield: 24 cookies MMMMM 1/2 c Margarine; (1 Stick) 1/2 ts Black walnut flavoring; 1/4 c Sugar; 1/4 c Water;at room temperature 1/4 c Brown sugar; 1 1/2 c All-purpose flour; Dry sugar substitute equal; 1 ts Baking soda; To 1/4 cup of sugar 1/4 ts Salt; 1/4 c Egg; whites 1/2 c Black or English Walnuts; 1 ts Vanilla; -chopped Cream margarine, sugars and dry sugar substitute together at medium speed until light and fluffy. Add egg whites, flavorings, and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings, and water. Stir flour, baking powder, salt, oatmeal and walnuts together to blend, and add to creamy mixture. Mix to blend. Drop dough by 1 1/2 T onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press each cookie down lightly with the back of a tablespoon dipped in color water. Bake at 350 for 12 to 14 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room to temperture. » By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate Coconut Macaroons - Yield: 86 cookies MMMMM 1/4 c Semisweet chocolate chips; 1 ts Chocolate flavoring; 2 Large egg whites; (optional) 1/4 ts Cream of tartar; 1/8 ts Salt; 1 ts Vanilla; 2 1/2 c Flaked coconut; Melt chocolate chips in the top of a double boiler or in a micowave oven. Set aside and cool to room temperature. Place egg whites and cream of tartar in a mixer bowl and beat at high speed, using a whip, until peaks are formed. Add sugar gradually while continuing to beat at high speed. Add flavorings and salt to meringue, beating at low speed. Add melted clocolate, continuing to beat at slow speed. Remove the whip and stir the coconut into the margingue with a spoon. Drop by heaping tablespoon onto a cookie sheet that have been sprayed with pan spray or lined with aluminum foil. Bake at 325 for about 20 minutes, or until marcroons are not quite firm. Remove loosly cpvered container in a dry place at room temperature. Keep in a loosely covered container in a dry place at room temperature, or freeze until needed. Do not cover tightly if storing at room temperature. » By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Mexican Goolash - Yield: 4 servings 1/2 lb Lean ground beef; 1 1/2 c Raw macaroni; 1/2 c Onion; chopped 1/4 ts Garlic powder; 1/4 c Green pepper; chopped 1/4 ts Pepper; 3 c Tomato juice; Hunts No Salt 1/4 ts Chili powder; Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3 ingredients in cast-iron skillet until meat is brown and vegetables are tender. Drain off fat. Add tomato juice, macaroni, and spices. Simmer until liquid is almost absorbed. Note: Served with a salad, this makes a delicious meal. Nutrients per serving: Calories 323, fat 11g, cholesterol 49mg, carbohydrate 36g, sodium 64mg. Exchanges: Bread 2, Meat 2, Vegetable 1. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Mustard Sauce - Yield: 8 servings 2 Egg Yolks; 1/2 ts Mustard; dry 3 tb White Vinegar; 3 tb Skim Milk; 1 tb Prepared Mustard; 1 tb Lemon Juice; Artificial Sweetener; * * Enough Artificial Sweetener to substitute for 1 t of Sugar
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| | Three Beans in a Salad - Yield: 4 servings MMMMM 2/3 c Pinto beans;cooked drained 2 tb Natural rice vinegar; 2/3 c Garbanzo bns; cooked,drained 1 tb Lemon juice; 1 1/2 c Green beans; sliced, steamed 4 ts Olive oil; 1/2 c Celery; diced 1/4 ts Each salt; 1/4 c Red onion; diced Freshly ground pepper; 1/4 c Pimentos; diced Lettuce leaves 1/4 c Parsley; chopped 1. In salad bowl combine all ingredients, except lettuce. Chill 2. Serve on lettuce leaves. DEAL-MEAL CARDS USED: 1 meat 1 vegetable 1 fat 155 Calories By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Black Beans and Rice - Yield: 4 servings 1 lb Black beans; 1/2 c Vinegar; 1 ts Oregano; 1 Green pepper; chopped 1 lg Onion; chopped 2 c Cooked brown rice; 3 Bay leaves; 2 ts Olive oil; 1 cl Garlic; 1 Ham hock; trim fat Wash the beans and soak overnight in 2 quarts of cold water. Saute the onion ( and its just as good if you leave the onion raw), garlic and pepper in the oil. Combine all the ingredients except the vinegar and rice, and cook over low heat until the beans are tender. Add the vinegar and serve over the rice. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate Chiffon Mold - Yield: 6 servings 1 tb Gelatin; Granulated 1/2 c Water; Cold 3 md Eggs, Separated 1/4 c Cocoa; Dry (25 Grams) 1/8 ts Salt; 1 1/2 ts Vanilla; Real(No Artificial) 1/2 ts Chocolate Extract; Pure Artifical Sweetener ;* 1/8 ts Cream Of Tartar; 42 g Ladyfingers; 6 Small * Use enough artificial sweetener to substitute for 2/3 cups sugar. Soak gelatin in cold water. Beat egg yolks until light; add cocoa, salt, and milk; beat until smooth. Turn into the top of a double boiler. Cook over simmering water stirring constantly until thick and smooth. Remove from heat. Add vinilla, chocolate extract and artificial sweetener; mix well. Add chocolate mixture to gelatin and stir until gelatin is completely dissolved. Chill in refrigerator, stirring occasionally until mixture sets to the consistency of unbeaten egg whites. Meanwhile split lady fingers. Place halves upright ( flat side in) around outer sides of a 4-cup mold. When chocolate mixture is partially thickened, beat egg whites and cream of tartar until stiff. Fold into chocolate mixture; blend thoroughly. Carefully spoon into mold. Cover with clear plastic wrap. Chill for 3 to 4 hours or until set. Unmold onto a serving plate as you would any gelatin mixture. To serve, cut into six slices. Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger halves. Nutritive Values Per Serving: CHO 11 gm; PRO 7 gm; FAT 4 gm; Calories 103; Sodium 100 Mg Food Exchanges Per Serving: 1 Fruit Exchange Plus 1 Low-Fat Meat Exchange Low-Sodium Diets: Omit Salt By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Red Beans and Rice #4 - Yield: 4 ser(1 cup) 2 cl Garlic; minced 2 ts Tabasco sauce; 1/3 c Onion; diced 2 c Brown rice; cooked 1/8 ts Cayenne; 2 c Red beans; cooked 1/8 ts Cumin; 1 c Ham; cooked and diced 1/8 ts Chili powder; In a large pan, saute garlic and onion with seasonings. Add rice, beans and ham; cook over medium heat. Stir in approximately 1/4 cup water or liquid from beans. Cook until heated through. Serves: 4 (1 cup servings) Calories: 306 Protein: 19 g Fat: 4 g Carbohydrates: 48 g Fiber: 10.4 g Cholesterol: 21 mg Sodium: 555 mg (high in sodium) Potassium: 731 mg Exchange: 3 starch/bread 1 medium-fat meat By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Vegetable Gumbo - Yield: 6 servings 1 Onion; chopped 1/2 c White Grape Juice; 1/2 Green pepper; diced 1/2 c Water; 2 Ribs Celery; diced 1/4 ts Tabasco sauce; 1 Clove garlic; minced 1/4 ts Paprika; 1 lb Okra; sliced, fresh, frozen 2 tb Fresh parsley; chopped 1 lb Tomatoes; fresh, or canned 1 tb Basil or Rosemary; minced 2 c Corn; fresh, frozen, canned Vegetable coating spray 1 ts Vegetable Bouillon granules; Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours) Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice in Houston By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Ice Cream, Lowfat - Yield: 8 servings MMMMM 8 oz Pet Lite Milk; 1 ts Vanilla; 4 pk Sugar Substitute; MMMMM 2 Peach; peeled + diced 8 oz Orange Juice; 1 Banana; mashed 2 c Strawberries; crushed 4 sl Pineapple with juice; Directions: Mix all together and put in freezer of refrigerator until hardened. Remove - break up - put in blender and whip until creamy. Serve. Can also be made in one of the small electric machines, or one of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit From Files of A.Broaddus 6-24-93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Jiffy Fruit Cobbler - Yield: 6 servings 1 Canned peaches; apricots; Cinnamon; to taste Or fruit cocktail;..in 1 c Biscuit mix; Fruit juice 1/3 c Milk; 2 ts Tapioca; minute Preheat oven to 350 degrees. Combine fruit and juice, tapioca and cinnamon in a 9 inch pie plate, set aside. Stir together biscuit mix and milk in a small bowl. Top fruit mixture with 6 equal sized mounds of biscuit dough. Place fruit mixture with the biscuits on top of the oven. Bake 25-30 minutes. Serve warm with fruit dished on top of biscuit. 1 serving = 170 cal. 1 brd, 3/4 fruit, 1 fat. Carbs = 27, pro = 3, f = 5 Approved by the Diabetes Assoc. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Miracle Rise Chocolate Cake - Yield: 12 servings MMMMM 1 pk Active dry yeast; 2 c Flour; Pillsburys All Purp. 1/2 c Warm water; 1 tb Baking Powder; 2 Eggs; OR EGG SUBSTITUTE; 1 ts Soda; 1/2 c Skim milk 1/2 ts Salt; 1/3 c Vegetable Oil; 1 ts Vanilla; 3 tb Sweet*10 Liquid; 1 ts Red food coloring; 1/2 c Cocoa; Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl, soften yeast in warm water. Add egg substitute, milk, oil and Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients, vanilla and food coloring. Blend at low speed; beat 3 minutes at medium speed. Pour batter into greased 9-inch Bundt pan or tube pan. Cover with foil; let rise in warm place for 45 minutes. Bake at 350 degreds for 30 to 35 minutes until a wooden pick inserted in center of cake comes out clean. Invert immediately onto wire rack. Cool. 1/12th of cake has 145 calories. Exchange values - 1/2 skim milk; 1 Fruit, 1 Fat Created by Pillsbury Kitchens Exchange From files of A.Broaddus 6-29-93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Wild Rice-Stuffed Squash - Yield: 4 servings 2 md Acorn Squash; 1/2 c Walnuts; chopped 1/2 c Wild Rice; cooked 1 tb To 2 tb Frozen Orange Juice; 1 ts Orange Rind; grated Concentrate Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in a baking pan. Cover with aluminum foil or a lid and bake in a 400-degree oven for about 35 minutes, or until the squash is fork-tender. Extra orange juice concentrate can be drizzled over the squash just before serving. Serves 4 One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10 Sodium: 20 Potassium: 610 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Black Forest Parfait - Yield: 6 servings 3 oz Neufchatel cream cheese; 1/3 c Cherry juice; 2 c Skim milk; cold 1 cn Red sour pitted cherries; 3 oz Pkg. Jell-o sugar-free; -1 lb., water packed -instant chocolate pudding; 6 pk Equal sweetener; 1 tb Cornstarch; Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or until smooth. Mix cornstarch in cherry juice until dissolved. Add to cherries and cook until it boils for 1 minute. Remove from heat and stir in Equal. Alternately spoon pudding and cherries into parfait dishes, ending with pudding. Garnish with 2 cherries. Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg, carbohydrate 16g, sodium 304mg. Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cranberry-Stuffed Acorn Squash - Yield: 4 servings 2 md Acorn squash; 1 Orange; peeled and chopped 1 Apple; chopped 1/2 ts Cinnamon; 1/2 c Cranberries; fresh or frozen 2 ts Honey or Equal Sweetner; -chopped Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the mixture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes. Serves 4 One Serving = Calories: 125 Carbohydrates: 31 Protein: 2 Fat: 1 Sodium: 2 Potassium: 608 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Our Lemon Pie - Yield: 8 servings 3 tb Margarine; 27 pk Equal sweetener; 10 Graham cracker squares; 2 Egg yolks; 1/2 c Skimmed evaporated milk; 2 lg Lemons; 1/2 cup juice -cold 3 Egg whites; 1 pk Dream Whip; 3 tb Sugar; Melt margarine on medium to low heat. Roll graham crackers into crumbs with rolling pin. Mix crumbs and melted margarine. Pat to make crust on bottom and sides of pie pan. Chill. Add cold evaporated milk to Dream Whip (do not add vanilla). Sprinkle in 24 pkg. Equal. Mix and beat according to directions. Beat egg yolks slightly, and gradually stir in lemon juice. Gradually fold in the whipped Dream Whip. Spread in pie crust. Turn on broiler so it will get hot. Beat 3 egg whites frothy (use clean beaters so whites will beat up as fluffy as possible). Add 1 tbs. sugar and beat until blended in. Add another tbs. sugar and 3 Equal pkg. and beat until soft peaks form. Spread meringue over top. Spread meringue to stick to the edges so it wont shrink when you broil it. Put under broiler for 30-60 seconds until meringue is lightly browned. IT DOESNT TAKE LONG AT ALL AND IS EASY TO BURN. The flavors will blend better if you chill for 5 hours. Nutrients per serving: Calories 144, fat 5g, cholesterol .6mg, carbohydrate 27g, sodium 81mg. Exchanges: Bread 1, fruit 1/2, milk 1/2, fat 1. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Southern Cornbread - Yield: 12 servings 1 c Yellow cornmeal; 3/4 ts Salt substitute; 1 c Flour; 1 md Egg; slightly beaten 4 ts Baking powder; 1 c Skim milk; Sift dry ingredients together. Add egg and milk; mix well. Pour into 12 x 8-inch pan which has been sprayed with a nonstick vegetable coating. Bake at 425 for 25 minutes. Cut into 12 squares. Nutrients per serving: Calories 81; fat 1g, cholesterol 0, carbohydrate 15g, sodium 142mg. Exchanges: Bread 1 Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Strawberries Romanoff - Yield: 1 servings MMMMM 1/4 c Lowfat yogurt; put in 4 Strawberries; fresh or -custard cup -thawed frozen 4 pk Equal sweetner; up to 5 ds Nutmeg; For each serving, mix yogurt with Equal and a dash of nutmeg. Then add strawberries and stir. Serves 1. Nutrients per serving: Calories 57, fat 1g, cholesterol 0mg, carbohydrate 5g, sodium 40mg. Exchanges: Milk 1/2, fruit 1/3. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Banana Bread - Yield: 20 servings 1/4 c Sugar; 1 ts Baking soda; 3/4 c Sugar Twin; 2 c Flour; 1/3 c Margarine; 4 tb Milk; 1 Egg; 3/4 ts Vinegar; 2 Egg whites; 3 Bananas; ripe, mashed Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices. Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges: Bread 1, fruit 1/4, fat 1. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Stewarts Salad - Yield: 12 servings MMMMM 2 pk 3 oz.sugar-freelemon Jell-o; -Few drops -(prepared) 20 oz Can crushed pineapple; 2 dr Green food coloring; -in own juice; drained MMMMM 1 pk 8 oz. lite cream cheese; 1 pk Lite Dream Whip*; make with -softened -skim milk MMMMM 1 c Pineapple juice; unsweetened 2 Egg yolks; 2 tb Flour; 16 pk Equal sweetener; *May use 8 oz. Lite Cool Whip. Mix Jell-o, food coloring, and drained pineapple. Pour into a 9 x 13-inch pan and chill until firm. Blend the cream cheese and Dream Whip together. Spread over chilled Jell-o layer. Chill. Cook third layer ingredients until thick; then cool. Drop by spoonfuls over second layer and spread carefully. Keep chilled until ready to serve. Nutrients per serving: Equal, Calories 114, Fat 5 g, Cholesterol 42 mg, Carbohydrate 12 g, Sodium 129 mg. Exchanges: Fruit 1, Fat 1/2. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, and Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tuna Salad - Yield: 6 servings 1/2 c Low-calorie mayonnaise; -and all 1 tb Lemon juice; 2 cn 6 1/2 oz. water-packed tuna; 2 tb Green onions; chopped,tops, 1/2 c Celery; chopped Combine all ingredients and toss slightly before serving. Serve on a bed of shredded lettuce. Serves 6. (From Dr. Richard Berger.) Nutrients per serving: Calories 131, Fat 4 g, Cholesterol 35 mg, Carbohydrate 1 g, Sodium 413 mg. Exchanges: Meat 1, Fat 1. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, and Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Aloha Chicken - Yield: 6 servings 2 1/2 lb Chicken pieces; skinned -unsweetened 2 Chicken Bouillon cubes; 1/2 c Juice from pineapple; -Borden Low Sodium 1 ts Light soy sauce; 1 tb Margarine; 2 tb Flour; 1 c Green pepper; diced (1 med. ds Pepper; -pepper) 4 1/2 c Rice; cooked 1 c Radishes; thinly sliced Chow mein noodles; optional 1 c Pineapple chunks; canned, Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.) Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg. Exchanges: Bread 2 1/2, Meat 2. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williams, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 55  In Recipes |
| | Peppers Tuna Casserole - Yield: 8 servings 6 1/2 oz Water-packed tuna; Salt; to taste 1/2 c Onion; diced Pepper; to taste 6 oz Egg noodles; 2 sl Light sandwich cheese; 1 cn Light cream ofmushroom soup; Cook noodles; drain. Mix in all ingredients and top with the cheese. Bake at 350 degrees for about 45 minutes to 1 hour. Nutrients per serving: Calories 72, fat 3g, cholesterol 5mg, carbohydrate 3g, sodium 146mg. Exchanges: Meat 1. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Scalloped Tuna - Yield: 5 servings 1 c Soft breadcrumbs; 1/2 ts Salt substitute; 1 1/2 c Skim milk; 1/4 ts Pepper; 1 tb Margarine; 1 sm Onion; minced 1 Egg; 1 ts Parsley flakes; 2 Egg whites; 6 1/2 oz Water-packed tuna; Heat breadcrumbs with milk and margarine until margarine melts. Meanwhile, beat egg and egg whites. Stir in salt, pepper, onion, parsley flakes, and tuna. Gradually stir in hot milk and crumbs. Place in casserole dish and bake at 350 for 25-30 minutes. Nutrients per serving: Calories 165, fat 10gm, cholesterol 72mg, carbohydrate 14gm, sodium 452mg. Exchanges: Bread 1, Meat 1, Fat 1. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Soft Molasses Cookies - Yield: 30 servings 1/4 c Sugar; 1 ts Cinnamon; 1/2 c Molasses; 1 ts Ginger; 1/2 c Vegetable shortening; 1/2 ts Nutmeg; 2 Large eggs; 1/4 c Sugar;(dry sugar substitute) 2 3/4 c All-purpose flour; 1/2 c Coffee;(hot) 2 ts Baking soda; 1 tb Lemon juice; Cream sugar, molasses and shortening together at medium speed until light and fluffy. Add eggs and mix at medium speed until creamy, scraping down the bowl before and after adding eggs. Stir flour, baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute together to blend well, and then add, along with coffee and lemon juice, to creamy mixture. Mix at medium. Mix at medium speed until creamy. Drop dough by 1 1/2 Tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 375 for 12 to 14 minuntes, or until cookies are firm. Remove them to a wire rack and cool to room temperuture. Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 101, FAT: 4g, CHO: 15g Na: 103mg, PRO: 2g, CHO: 18mg Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and Her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Hermits - Yield: 24 servings 1/2 c Margarine; (1 stick) -to 1/4 cup sugar 2/3 c Brown sugar; 1 ts Cinnamon; 2 Large eggs; 1/2 ts Nutmeg; 2 c All-purpose flour; 1/4 ts Ginger; 1 ts Baking powder; 1/4 c English walnuts; chopped 1/4 ts Salt; 1/4 c Raisins; Dry sugar substitute equal; 1/4 c Water at room temperature Cream margarine and brown sugar together at medium speed until light and fluffy. Add eggs and mix at medium speed for 1 minute, scraping down the bowl before and after adding eggs. Stir flour, baking powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger, walnuts, and raisins together to blend well. Add along with water, to creamy mixture; mix at medium speed to blend well. Drop dough by 1 1/2 tablespoon onto cookie sheets that have been sprayed with pam spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes, or until cookies are browned on the bottom. Remove them to wrie rack cand cook to room temperature. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO: 15g, Na: 89, PRO: 2g, Cholesterol: 23 mg Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Monster Cookies - Yield: 36 servings 1/4 c Egg; White 1 ts Vanilla 1/4 c Brown Sugar; 1/3 c Vegetagble oil 1/2 c Sugar; 4 c Rolled oats -sugar substitubed may be 1 ts Baking oats Used 1/2 c Semisweet chocolate chips; 1 c Peanut butter; crunchy Place eggs whites, sugars, peanut butter, vanilla and oil in a mixer bowl and mix at medium speed to blend well. Add oatmeal, baking soda and chocolate chips tp creamy mixture anmd mix at medium speed to blend. Drop dough by 1 1/2 tablespoonfuls (level no 40 dipper) onto cookie sheet that have been sprayed with or lined with aluminum foil. Press each cookie down lightly to 1/2 thick with back of a tablespoon dipped in cold water. Bake at 350 for 12 minutes, or until cookies are lightly browned and firm. Remove them to a wire rack and cool a room temperature. Food Exhcanges per serving: 1 STARCH/BREAD EXCFHANGE + 1 FAT EXCHANGE CAl: 137, fat 7g, CHO: 16 g, Na: 44mg, PRO: 4g, CHO: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate Dunking Cookies - Yield: 36 servings 1/2 c Margarine; (1 stick) 1/2 c Egg whites; 1/2 c Sugar; 2 c All-purpose flour; 1/4 c Brown sugar; 1/4 c Cocoa; Dry sugar substitute equal 1/2 c Baking soda; To 1/4 cup sugar; 1/4 ts Salt; 1 ts Vanilla; Cream margarine, sugars and sugar substitute together until light and fluffy. Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites. Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture. Mix at medium speed to blend. Cover and refrigerate to 1 to 24 hours. Return dough to room temperature. Roll out on a lightly floured board to form a 12 square. Cut across dough a 4 intervals to give 3 slices which 4 wide and 12 long. Cut each slice in 12 equal portion, 1 by 4. Place dough on cookie sheets that have sprayed with pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes, or until cookies are firm. Remove them to a wire rack and cool to room temperature. Variations: Cinnamon Dunkin Cookies. Omit Cocoa. Add 1/4 c all-purpose flour and 1 1/2 t cimmamon to the flour and other dry ingredients. Lemon Dunkin Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour to the flour and other dry ingredients. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 93, FAT: 4g, CHO: 13g, Na: 33mg, PRO: 2g, CHO: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Veras Buttermilk Cookies - Yield: 24 servings 1/2 c Margarine; (1 stick) 2 c All-purpose flour; 2/3 c Sugar; 2 tb Dry Buttermilk; Dry sugar substitute equal; 1 ts Baking soda; 1/4 cup sugar; 1/4 ts Salt; 1 Egg; (large) 1/3 c Water at room temperature 1 ts Vanilla; Cream margaring, sugar, and dry sugar substitute together at medium speed untill light and fluffy. Add egg and vnill and mix at medium speed for 30 seconds, scraping down the bowl before and after adding the egg and vanilla. Stir flour, dry buttermilk, baking soda and salt mixture, along with water, to creamy mixture, and mix at medium speed to blend well. Drop dough by 1 1/2 tablespoonfuls onto coolie sheeet that have been sprayed with pan spray orlined aluminum foil. Press cookies down on the bottom. Remove them to a wire rack and cook to room temperature. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 96, FAT: 4g, CHO: 13g, Na: 107mg, PRO: 2g, Cholesterol: 12mg Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Amish Sugar Cookies - Yield: 24 servings 1/2 c Sugar; 1 ts Lemon or alomond flavoring 1/3 c Powdered Sugar; 2 tb Water 1/4 c Margerine; (1/2 stick) 2 1/4 c All-purpose flour 1/3 c Vegetable oil 1/2 ts Baking soda 1 Egg; (large) 1/2 ts Cream of tartar; 1 ts Vanilla 1/2 ts Salt Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy. Add egg, banilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients. Stir remaining ingredients together to blend well; add to creamy mixture and mix at medium speed to blend. Form dough into 24 balls using 1 tablespoon dough per ball. Place balls on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press balls down evenly to 1/2 with the back of a tablespoon dipped in water. Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges. Remove cookies to a wire rack and cool to room temperature. Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Caloiries: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol: llmg. Source: Desserts for Diabetics by Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate Peppermint Cookies - Yield: 36 servings 1 c Margarine;(2 sticks) 3 c All-purpose flour; 1 1/3 c Sugar; 1/2 c Cocoa; 1 ts Peppermint; flavoring 2 ts Baking powder; 1/2 c Egg; whites at room 1/4 ts Salt; -temperature Cream margarine and sugar together at medium speed untill light and fluffy. Add flavorings and egg whites, and mix at medium speed for 1 minute, scraping down bowl before and after adding flavorings and egg whites. Stir flour, cocoa, baking powder and salt together to blend well; add to creamy mixture. Mix at medium speed to blend well. Cover and refrigerate from 3 hours to overnight. Return dought to room temperture. Roll our on a lightly floured board to 1/4 thick. Cut with a 2 1/2 round cutter or an equivalent cutter. Place on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes, or until cookies are almost firm. Remove cookies to a wire rack and cool to room temperature. NOTE: Cookies will be soft if kept in an airtight container. If you want them crisp, freeze them or keep them in a container that isnt airtight. Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 115, FAT: 5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Pecan Oatmeal Cookies - Yield: 24 servings 1 c Rolled oats; 1/4 c Egg; whites 1/2 c All-bran, Bran Buds, Fiber 1 ts Vanilla One or 100% Bran 3 ts Water 1/4 c Pecans; 1 c All-purpose flour 1/2 c Margarine; (1 stick) 1/2 ts Baking powder 1/2 c Sugar; 1/2 ts Baking soda 1/2 c Brown Sugar; 1/4 ts Salt Place oatmeal, cereal and pecans in a bowl and mix lightly. Set aside. Cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water. Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough. Drop by 1 1/2 tablespoonfuls onto a cookie sheet that have been sprayed with pam spray or lined with aluminum foil. Bake at 375 for about 12 minutes; then remove cookies to a wire rack and cool to room temperature. Food exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 127, FAT: 6g, CHO: 17g, Na: 139mg, PRO: 2g, Cholesterol: 0 Source: Derrests for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spoon River Rolled Cookies - Yield: 36 servings 1/2 c Vegetable shortening 1 ts Nutmeg; (optional) 1 1/4 c Sugar; 1 ts Baking powder 2 Eggs, (large) 1 ts Baking soda 1 ts Vanilla 1/4 ts Salt 1 ts Lemon extract; 1 c Sour cream; 3 c All-purpose flour Cream shortening and sugar together at medium speed until well blended. Add eggs and flavorings, and beat at medium speed until creamy, scraping down the bowl before and after adding eggs and flavorings. Stir flour, nutmeg if desired, baking powder, baking soda and salt together to blend well; add, along with sour cream to creamy. Cover and refrigerate from 3 hours to overnight. Return dough to room temperature. Roll out on a lightly floured board to 1/4 thick. Cut with a 2 1/2 round cutter or an equivalent (see Note below). Place dough on cookie sheets that have been sprayed with pan spray or lined luminum foil. Bake at 350 for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room temperature. NOTE: Nutritive values for these cookies are based on the use of the 2 1/2 round cutter and weight of a little over 1 ounce per cookie. You may use other cutters as long as the finished cookie weighs about 1 ounce per cookie, and you might even make a 2-ounce cookie and figure the nutritive value and exchanges as twice those for the smaller cookie. You may add flavorings other than vanilla and lemon; if add nuts, raisins and the like, however, you are altering the nutritve values and exchanges for each cookie. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 108, FAT: 5g, CHO: 15g, Na: 54mg, Cholesterol: 18mg. Source: Desserts for Diabeties by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Sour Cream-Ginger Cookies. - Yield: 24 servings 1/4 c Vegetable oil 1/2 ts Ginger 1/2 c Brown sugar; 1/2 ts Cinnamon 1/3 c Molasses; 1/2 ts Cloves 1 Egg; (large) 1/2 ts Salt 1/2 c Sour cream; 1/2 ts Baking soda 2 c All-purpose flour Place oil, brown sugar, molasses, egg and sour cream in a mixer bowl and mix at medium speed to blend well. Stir flour, ginger, cinnamon, cloves, salt, and baking soda together to blend well, and add to sour cream mixture. Mix at medium speed until creamy. Drop dough by 1 1/2 tablespoonfuls onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 375 for about 10 minutes, or until cookies are firm and lightly browned. Remove them to a wire track and cool to room temperature. Food exchange serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 92, FAT: 4g, CHO: 15g, Na: 90mg, PRO: 1g, Cholesterol: 14mg. Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Beet Borscht - Yield: 4 servings 1 1/2 c Beet liquid; drained of 1 1/4 ts Salt; -can of beets 1 ts Fresh lemon juice; 3/4 c Tomato juice; 1/4 c Plain low-fat yogurt; 1/4 ts Onion powder; Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar. Serve in cocktail glasses or small glass bowls, topping each with 1 tablespoon yogurt. 4 servings ( » By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Black Walnut Cookies - Yield: 24 servings 1/2 c Margerine; (1 stick) 1 ts Black Walnut flavering; 2/3 c Sugar 1/4 c Water Dry sugar substitute equal 2 c All-purpose flour -to equal to 1/4 cup sugar 1/3 c Black Walnuts (chopped) (optional) 2 ts Dry buttermilk 1/4 c Egg; (whites) 1 ts Baking soda 1 ts Vanilla 1/4 ts Salt Cream margarine, sugar and dry sugar substitute together at medium speed until lightly and creamy. Add egg whites, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings and water. Stir flour, nuts, dry buttermilk, baking soda and salt together to blend well, and add to creamy mixture. Mix at medium speed to blend. Drop dough by 1 1/2 tablespoonful onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press each cookie down to 1/2 thick with the back of a tablespoon dipped in cold water. Bake at 350 for 12 to 14 minutes, or until cookies are browned on the bottom. Remove them to a wire rack and cool room temperature. Food Exchanges servings: 1 bread and 1 fat Calories: 107, CHO: 14g, PRO: 2g, FAT: 5g, Na: 108mg, Cholesterol: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
