Savory Sun Dried Tomato and Cheese Muffins

Savory Sun Dried Tomato and Cheese Muffins

2 cup all-purpose flour
1 1/4th cup whole milk
1 cup cottage cheese
1/2 cup mozzarella and parmesan - shredded (optional)
1 1/2 cup sun-dried tomatoes (oiled ones, finely chopped)
1/2 cup spring onions - chopped (white and greens separate)
8-10 cloves of garlic - minced
2 tbsp olive oil
2 eggs - beaten
2 tsp baking powder
1 tsp baking soda
salt and black pepper - to taste
4 tbsp basil flakes
2 tbsp crushed red pepper flakes

Sift the flour, baking powder and baking soda through a sieve. Add the
salt, black pepper, herbs, and red pepper flakes. In a pan, add the
olive oil, then saute the white prt of the onions and garlic till it
starts giving out an aroma. Allow to cool a bit.
In another bowl, beat the eggs to make them fluffy, then add to the
sauteed onions/garlic mixture. Combine this with the flour mixture.
Slowly add the cottage cheese, mozzarella or parmesan, green onion
parts, and tomatoes. Continue mixing/folding gently as you add milk
little by little. Do not overbeat, just mix to combine the ingredients.

Grease 12-muffin pans with non-stick spray. Preheat oven to 350 deg F,
then fill the mixture in the muffin pans upto the brim. Bake for 20-25
mins, and not more. Insert a tooth-pick in the center to make sure they
are cooked. If the muffin tops look white, turn to broil setting and
bake for about 15 seconds or until .browned
Once done, allow them to cool on the wire rack. Gently remove from the
pan and serve immediately.

Slow-Cooked Tex-Mex Chicken and Beans [slow cooker]

Slow-Cooked Tex-Mex Chicken and Beans

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles,
flour, and 1 cup water. Season chicken with salt and pepper; arrange on
top of bean mixture. Scatter onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
Remove chicken from stew; shred into large pieces and return to stew.
Serve topped with sour cream and cilantro.

Crockpot Chicken Chowder [slow cooker]

Crockpot Chicken Chowder
1/2 cup chicken broth
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 potato, peeled, cut in 1/2" chunks
4 chopped green onions
1/2 pound boneless skinless chicken breasts, in 1-inch cubes
2 cans (approx. 15 ounces each) cream-style corn
1/4 cup mashed potato flakes
1 cup skim or low fat milk
1/2 cup shredded Cheddar cheese
Mix all ingredients except cheese, potato flakes, and milk in slow
cooker. Cover and cook on LOW for 5 to 6 hours or until potatoes are
tender and chicken is cooked through. Stir in potato flakes and milk and
cook on HIGH, uncovered for 15 to minutes until chowder has thickened
and flakes have dissolved. Top with cheese before serving.

Middle Eastern Meat Loaf Recipe [slow cooker]

There are quite a few ingredients, but please, don't let this put you off. Most of the ingredients are things you will have already, and this does make a quite outstanding meal. A meal you would be proud to serve to guests.

A most delicious crock pot meal - So give it a try.

    

Middle Eastern Meat Loaf Recipe

Ingredients

21/4lb (1 kg) ground beef (mince meat)

2 onions finely diced

3 tsp crushed ginger (we used ginger out of a bottle)

3 tsp crushed garlic (we used garlic out of a bottle)

2 tsp cumin or alternatively curry powder

1 tsp nutmeg

1 tsp cinnamon

1 tbls white wine vinegar

1/2 cup honey

1/2 cup sultanas

1/2 cup (140g) tomato paste

3 cups bread crumbs

1/2 cup plain flour

1/2 cup parsley finely chopped

1/2 cup mint finely chopped

3 eggs lightly beaten

Method

1. Make two long strips of aluminium foil, long enough to sit in the crock pot and overhang at sides. Place them in the crock pot so that they form a cross on the bottom of the pot. When the meat loaf is cooked you will use this to remove it from the crock - so make sure the ends are long enough to gather on top of the loaf.

2. Place all ingredients in a very large mixing bowl.

3. Mix with hands (yes - will need to get those hands dirty for this one) until well combined.

4. Shape with hands into a large round meatloaf about 1/2 an inch smaller than your crock pot.

5. Place loaf into crock pot, on top of the aluminium foil strips. An ensuring loaf is not touching sides of crock.

6. Cover and cook for 8-10 hours on Low OR 5 hours on High.

7. Remove from crock pot using aluminium strips as handles. Cut into slices and enjoy with roast vegetables or steamed vegetables and mashed potato.

Notes

  

Serves 8-10

    Absolutely delicious.

    Everyone who has tried it has asked for the recipe.

    Also fantastic served cold the next day.

*Recipe from A Crock Cook

RASPBERRY CRUNCH [Diabetic]

RASPBERRY CRUNCH
Yield: 48 cookies
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
INGREDIENTS
- 1/2 cup fresh raspberries, crushed
- 1 cup margarine
- 1 cup sugar substitute
- 2 teaspoons vanilla extract
- 2 egg yolks
- 2-1/2 cups sifted flour
- 1 cup chopped pecans
DIRECTIONS
Place the raspberries in a blender. Blend at low speed until
raspberries are crushed but not liquid. Place the margarine,
sugar substitute, vanilla and egg yolks in a bowl.
Beat at high speed until light and fluffy. Gradually stir in
the flour as you continue to beat. When completely blended,
shape into a ball and place in a plastic bag or plastic wrap.
Put in the refrigerator and leave for 4 hours.
Preheat oven to 300 degrees F. Remove the dough from the
refrigerator. Shape the dough into 1" balls. Place the balls
on a cookie sheet 1-1/2" apart. Using a wooden spoon, make
an indentation in the center of each cookie.
Fill each cookie with 1 teaspoon of fresh, crushed raspberries.
Sprinkle pecans over each cookie after filling it with
raspberries. Bake the cookies for 20 minutes.
Remove to cooling racks.
Nutritional Information Per Serving (1 cookie):
Calories: 55.9; Carbohydrate: 5.24 g; Cholesterol: 8.88 mg;
Fat: 3.45 g; Fiber: .339 g; Protein: 1.06 g; Sodium: 20 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1 Fat

GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE [Diabetic]

GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE
Yield: 6 servings
Source: "The Eating Well Diabetes Cookbook"
INGREDIENTS
- 1/4 cup frozen apple juice concentrate
- 2 tablespoons plus 1-1/2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary or thyme
- 4 cloves garlic, minced
- 1 teaspoon crushed black peppercorns
- 2 (12 ounce) pork tenderloins, trimmed of fat
- 1 tablespoon minced shallot
- 3 tablespoons port or brewed black tea
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Whisk apple juice concentrate, 2 tablespoons mustard,
1 tablespoon oil, rosemary (or thyme), garlic and peppercorns
in a small bowl. Reserve 3 tablespoons marinade for basting.
Place tenderloins in a shallow glass dish and pour the
remaining marinade over them, turning to coat. Cover and
marinate in the refrigerator for at least 20 minutes or
for up to 2 hours, turning several times.
Heat a grill or broiler.
Combine shallot, port (or tea), vinegar, salt, pepper
and the remaining 1-1/2 teaspoons mustard and 1 tablespoon
oil in a small bowl or a jar with a tight-fitting lid;
whisk or shake until blended. Set aside.
Grill or broil the tenderloins, turning several times and
basting the browned side with the reserved marinade, until
just cooked through, 15 to 20 minutes. (An instant-read
thermometer inserted in the center should register 155 degrees F.
The temperature will increase to 160 degrees F. during resting.)
Transfer the tenderloins to a clean cutting board, tent with
foil and let them rest for about 5 minutes before carving them
into 1/2-inch-thick slices. Arrange the pork slices on plates
and drizzle with the shallot dressing. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 214, Fat: 9 g, Cholesterol: 63 mg, Carbohydrate: 8 g,
Protein: 23 g, Fiber: 0 g, Sodium: 229 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 3 Lean Meat

DIABETIC SOUTHWESTERN BRUSCHETTA [Diabetic]

DIABETIC SOUTHWESTERN BRUSCHETTA
Yield: 12 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
12 slices (1 ounce each) from a long loaf of crusty French bread (1 pound)
3 tablespoons olive oil
1-1/2 tablespoon fresh lime juice
1 tablespoon minced cilantro
1/2 cup chopped plum tomatoes
1/2 cup frozen corn, thawed
1/2 cup minced green peppers
2 garlic cloves, minced
6-10 drops hot pepper sauce
DIRECTIONS
Preheat the oven to 375 degrees F. Brush each slice
of bread with the oil and toast the bread slices on
a cookie sheet in the oven for 5 minutes.
Combine the remaining ingredients in a bowl and
top each slice of bread with the bruschetta.
Nutritional Information Per Serving (1 slice):
Calories: 117, Fat: 4 g, Cholesterol: 0 mg, Sodium: 175 mg,
Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Monounsaturated Fat
2 WW Points

CheeseCake Cookies [Diabetic]

CheeseCake Cookies for diabetics using splenda

Ingredients

1 pkg cream cheese, softened (8 gr)
1 egg
1/2 tsp vanilla
3/4 cup Splenda (18gr)
a VERY few grains of salt, like 10 or so

Directions

Beat softened cream cheese with the egg, add the vanilla, salt grains and Splenda. Drop by spoonfuls onto a lined, sprayed cookie sheet. Bake at 350 until the edges are browned-about 12 min. They will puff, then fall, when they begin to wrinkle on the top, they are ready. Remove from cookie sheet and place onto cooling racks. Try not to eat as you cook since you won't get a good carb count (unless you count as you eat...who can stop w/just one?) IF you have any leftover, store in an airtight container.

Makes about 60 cookies
.43 grams carbs each, based on 60 cookies

Find this recipe at:
http://tinyurl.com/77saln

3 Ingredient Peanut Butter cookies [Diabetic]

3 Ingredient Peanut Butter cookies

 Ingredients:

1 cup sugar (I used half Splenda)
1 cup peanut butter
1 egg

Preparation:

1. Preheat oven to 375 F. Grease cookie sheets. In a medium bowl, stir together the sugar and peanut butter and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls. Place 1 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Press fork tins to form crisscross pattern.

2. Bake about 9 minutes or until edges are set and bottoms are lightly browned.

Nutrition Info:

Servings: 36
Calories: 48 (if you use Splenda)
Carbs: 4 1/2 (if you use Splenda)

Source:

Diabetic Living magazine

Find this recipe at:

http://tinyurl.com/ybobvnb

Baked Fudge for Diabetics recipe using splenda

Baked Fudge for Diabetics recipe using splenda

Ingredients:

4 eggs
2 cups splenda
1/2 cup cocoa
1/4 cup +2 Tablespoons almond flour
2 Tablespoons low carb vanilla shake mix or vanilla flavored whey-protein powder
1 cup softened or melted butter
1 cup chopped pecans (optional)

Directions:

Beat eggs until light in color, then add splenda and coninue beating until mixture thickens. Add dry ingredients, and then add butter and pecans. (if using) Bake 30 minutes at 300 degrees F. Might check at 25 minutes, they will be soft in the center. Much better when not overcooked!!

Number of Servings: 16 servings

About 5.5 grams of carbohydrates and 1.5 grams fiber