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

Original Ann Landers Meat Loaf Recipe

Original Ann Landers Meat Loaf Recipe

Submitted by: rec.food.recipes maritab

Ready in: 1-2 hrs

Recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

Ingredients:
2 pounds ground beef
1 egg
1 1/2 cup bread crumbs
3/4 cup ketchup
1 teaspoon Accent® seasoning mix
1/2 cup warm water
1 package Lipton onion soup mix
2 bacon slices

1 (8 ounce) can tomato sauce

Directions:

Mix together all ingredients except bacon and tomato sauce. Mix very well. Form into a loaf and put into a bread loaf pan. Cover with bacon and pour tomato sauce over loaf.

Bake on the middle level of a preheated 350°F. oven for one hour.

Per Serving (excluding unknown items): 661 Calories; 44g Fat (60.0% calories from fat); 32g Protein; 34g Carbohydrate; 2g Dietary Fiber; 162mg Cholesterol; 1646mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 1/2 Other Carbohydrates.

Source: http://www.cdkitchen.com/recipes/recs/256/Original_Ann_Landers_Meat_Loaf57597.shtml

Find this recipe at:

http://tinyurl.com/

Simple Country Ribs

Simple Country Ribs
SUBMITTED BY: PHOENIX33_64

INGREDIENTS
* 2 1/2 pounds pork spareribs
* 2 (18 ounce) bottles barbeque sauce
* 1 onion, quartered
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper

DIRECTIONS
1. Place spareribs in a large stock pot with barbeque sauce,
onion, salt, and pepper. Pour in enough water to cover. Bring to a
low boil, and cook approximately 40 minutes.
2. Preheat grill for high heat.
3. Lightly oil grate. Remove spareribs from the stock pot, and
place on the prepared grill. Use the barbeque sauce in the saucepan
to baste ribs while cooking. Grill ribs, basting and turning
frequently, for 20 minutes, or until nicely browned.

Find this recipe at:
http://tinyurl.com/laeaxo

Bratwurst Stew

Bratwurst Stew
SUBMITTED BY: Deborah Elliott

"Using leftover brats hurries along the preparation of this
satisfying stew from Deborah Elliott of Ridge Springs, South Carolina.
'When time is short, this flavorful combination is so good and so
easy, I usually have all the ingredients handy,' she adds."

NGREDIENTS
* 2 (14.5 ounce) cans chicken broth
* 4 medium carrots, cut into 3/4 inch chunks
* 2 celery ribs, cut into 3/4-inch chunks
* 1 medium onion, chopped
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 3 cups chopped cabbage
* 2 (15.5 ounce) cans great northern beans, rinsed and drained
* 5 fully cooked bratwurst links, cut into 3/4 inch slices

DIRECTIONS
1. In a large saucepan, combine the broth, carrots, celery, onion and
seasonings. Bring to a boil. Reduce heat; cover and simmer for 15
minutes. Add the cabbage; cover and cook for 10 minutes.
Stir in beans and bratwurst; heat through.
Serves: 8
Find this recipe at:
http://tinyurl.com/nbfxj7

Potato Crust Casserole

Potato Crust Casserole
Serves 4
1 pound hamburger
1 (14 1/2 ounce) can stewed tomatoes with garlic and onion
1 (14 1/2 ounce) can green beans, drained
3 cups mashed potatoes
1 1/2 cups Cheddar cheese, shredded
Brown beef in a 2-quart pan. Salt and pepper to taste. Drain. Add
drained green beans and undrained tomatoes. Simmer slowly for 15
minutes.
Add 1 cup of cheese. Place meat mixture in casserole dish. Arrange
potatoes on top, sprinkle on remaining cheese. Bake at 350 degrees F
until cheese melts and potatoes begin to brown slightly, about 25
minutes.

DIABETIC BEAN SALAD

DIABETIC BEAN SALAD
Yield: 6 servings
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/3.shtml
INGREDIENTS
- 1-1/2 cups fresh green beans
- 1-1/2 cups fresh yellow beans
- 1-1/2 cups kidney beans, rinsed and drained
- 1/2 cup chopped green pepper
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 2/3 cup red wine vinegar
- 1 tablespoon sugar substitute
- 1/4 cup olive oil
- 1/2 teaspoon Worcestershire sauce
DIRECTIONS
Blanch green and yellow beans. Cool. Mix with kidney
beans, peppers, and onions. Mix remaining ingredients
and toss with beans. Let stand 1 hour before serving.
Nutritional Information Per Serving (1 cup):
Calories: 126, Fat: 5 g, Cholesterol: 0 mg, Sodium: 9 mg,
Carbohydrate: 18 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

Beef Stew With Red Wine and Dumplings [slow cooker]

Beef Stew With Red Wine and Dumplings

By Diana Rattray, About.com

Ingredients:

    * 2 pounds lean stew beef or top round steak, cut in 1-inch pieces
    * 4 medium carrots, cut 1/4-inch slices, about 1 1/2 cups
    * 2 medium celery ribs sliced, about 1 cup
    * 2 medium onions, sliced
    * 1 can (14.5 ounces) diced tomatoes with juices
    * 8 sliced mushrooms
    * 3/4 cup dry red wine or beef broth
    * 1 1/2 teaspoons salt, or to taste if beef broth is used
    * 1 teaspoon dried thyme leaves
    * 1 teaspoon dry mustard
    * 1/4 teaspoon pepper
    * 1/4 cup water
    * 1/4 cup all-purpose flour
    * .
    * Herb Dumplings:
    * 1 1/2 cups baking mix (Bisquick)
    * 1/2 teaspoon dried thyme leaves
    * 1/4 teaspoon dried sage leaves, crumbled
    * 1/4 teaspoon dried rosemary, crumbled
    * 1/2 cup milk

Preparation:
In a 3 1/2 to 6 quart crockpot, combine stew beef, carrots, celery, onions, tomatoes, mushrooms, wine or beef broth, salt, thyme, mustard, and pepper.

Cover and cook on LOW 8 to 10 hours, (or HIGH 4 to 5 hours) or until vegetables and beef are tender.

Combine water and flour; gradually stir into beef mixture.

For herb dumplings, mix baking mix, thyme, sage, and rosemary. Stir in milk just until moistened. Drop dough by spoonfuls onto hot beef stew mixture.

Cover and cook on HIGH for 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

Serves 8.

Slow Cooker Indian-Spiced Chicken [slow cooker]

Slow Cooker Indian-Spiced Chicken

By The Canadian Living Test Kitchen

Juicy chicken in a flavourful curry sauce is irresistible. Bone-in thighs are best for this dish because they stay moist and tender.

Serve with basmati rice and wafer-thin pappadams.

Ingredients:
      1 tbsp (15 mL) vegetable oil

      12 chicken thighs, skinned
      4 cups (1 L) thinly sliced onions
      1/2 cup (125 mL) each orange juice and sodium-reduced chicken stock
      2 tbsp (25 mL) mild curry paste
      3 cloves garlic, minced
      1 tbsp (15 mL) grated gingerroot
      3 tbsp (50 mL) all-purpose flour
      Topping:
      2/3 cup (150 mL) thinly sliced red onion
      1/2 tsp (2 mL) salt
      2 tbsp (25 mL) lime or lemon juice
      3/4 cup (175 mL) plain yogurt
      2 tbsp (25 mL) chopped fresh coriander

Preparation:

In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Servings: 6

Nutritional Info Per serving: about     -
cal    276
pro  26 g
total fat   12 g
sat. fat    2 g
carb 17 g
fibre       2 g
chol 98 mg
sodium     321 mg
% RDI:    -
calcium        8%
iron  12%
vit A        3%
vit C 25%
folate       17%

Rick's Crockpot Chili [slow cooker]

Rick's Crockpot Chili

By Diana Rattray, About.com

Ingredients:

    * 2 pounds ground round, browned and drained
    * 2 cans kidney beans (15 ounces each) , canned, drained
    * 2 cans (14.5 ounces each) whole tomatoes, drained and chopped
    * 4 tablespoons chili powder
    * 1 clove garlic, minced
    * 1 tablespoon Italian seasoning
    * 1 1/2 teaspoons ground cumin powder
    * 2 teaspoons salt
    * 1 teaspoon pepper
    * 1/2 teaspoon tabasco sauce
    * 1 tablespoon olive oil
    * 1 large onion, coarsely chopped
    * 6 ounces black olives, pitted and drained
    * 1/2 cup water

Preparation:
Brown and drain ground round in skillet.

Combine all ingredients in slow cooker and mix thoroughly.

Cook on low for 8 to 10 hours.

Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.
Can be frozen and then reheated in a sauce pan later in the week for quick dinners.