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Safe for Diabetic's

 
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Old CooT
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Joined: 09 Aug 2006
Posts: 123
Location: Pearl River, Louisiana

PostPosted: Wed Aug 16, 2006 6:49 am    Post subject: Safe for Diabetic's Reply with quote

Safe for Diabetic's - Ketchup

3 cups Tomatoes, canned -- pureed in blender
2 teaspoons Onion Powder
1/2 teaspoon Cloves, ground
1/2 teaspoon Allspice
1/2 teaspoon Cinnamon
1/2 cup White Vinegar
2 packets Splenda brand Sucralose, no calorie
sweetener

Place all ingredients, except Splenda, into a saucepan and simmer
slowly for 90 minutes, stirring often. Remove from heat and stir in
Splenda until mixed well. Cool. Refrigerate up to 4 months.
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Old CooT
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Joined: 09 Aug 2006
Posts: 123
Location: Pearl River, Louisiana

PostPosted: Wed Aug 16, 2006 6:53 am    Post subject: Reply with quote

Diabetic Safe Saucy Swiss Steak

- 1 tablespoon vegetable oil Yield: 8 servings
- 2 pounds round steak or "simmering" steak
- 2 medium onions, finely chopped
- 1/4 cup thinly sliced carrots
- 1 small carrot, thinly sliced, about 1/4 cup
- 1 small stalk celery, thinly sliced, about 1/4 cup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 can (28 oz.) plum tomatoes, drained and chopped, 1/2 cup juice reserved
- 1 tablespoon Worcestershire sauce
- 1 bay leaf

In a skillet, heat oil over medium-high heat. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker. Reduce heat to medium-low. Add onion, carrots, celery, salt and pepper to pan. Cover and cook until vegetables are softened, about 8 minutes. Sprinkle flour over vegetables and cook for 1 minute, stirring. Add tomatoes, reserved juice and Worcestershire sauce. Bring to a boil, stirring until slightly thickened. Add bay leaf.
Pour tomato mixture over steak and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until meat is tender. Discard bay leaf.
Nutritional Information Per Serving (1/8 of recipe):

Calories: 196, Carbohydrate: 11 g, Fiber: 2 g, Protein: 28 g, Fat: 4 g, Sodium: 330 mg, Cholesterol: 49 mg
Diabetic Exchanges: 2 Vegetable, 3-1/2 Lean Meat
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Old CooT
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Joined: 09 Aug 2006
Posts: 123
Location: Pearl River, Louisiana

PostPosted: Wed Aug 16, 2006 6:56 am    Post subject: Reply with quote

Diabetic Safe Spicy Seafood and Chicken Gumbo with Rice
(makes 6 servings)

6 cups (1.4 l) fat-free no salt added canned chicken broth
1 14 1/2-ounce (435 g) no salt added plum tomatoes, coarsely chopped with juice
1 medium white onion, 6 ounces (120 g), finely minced
3 cloves garlic, minced
1 cup (107 g) chopped celery
1/4 cup (15 g) chopped parsley
2 bay leaves
1 teaspoon (5 ml) crushed dried oregano
1 teaspoon (5 ml) crushed dried thyme
1 pound (480 g) raw medium shrimp, peeled and deveined
4 ounces (120 g) crabmeat
1 cup (140 g) chopped cooked chicken
1 teaspoon (5 ml) Worcestershire sauce
1/4 to 1/2 teaspoon (1.25 to 2.5 ml) cayenne pepper to taste
1 pound (480 g) fresh okra, tops and stems removed, cut into rings
2 cups (316 g) cooked long grain rice
scallions, chopped including some green
Tabasco sauce, for passing
gumbo file`

Put chicken broth, tomatoes with their juice, onion, garlic, celery, parsley, bay leaves, oregano, and thyme in a large pot. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp, crabmeat, cooked chicken, Worcestershire, and cayenne.
Continue to simmer for another 10 minutes. Add okra and cook until okra is tender, about 5 minutes. Remove and discard bay leaves.
Ladle into soup bowls. Place 1/3 cup (55 g) of cooked rice on top of each serving and sprinkle with scallions.
Pass Tabasco separately to sprinkle over the gumbo.
sprinkle gumbo file` to taste.

Per serving: 255 calories (14% calories from fat), 26 g protein, 4 g total fat (0.9 g saturated fat), 28 g carbohydrate, 4 g dietary fiber, 128 mg cholesterol, 306 mg sodium
Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)
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Old CooT
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Joined: 09 Aug 2006
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Location: Pearl River, Louisiana

PostPosted: Thu Aug 17, 2006 8:22 am    Post subject: Diabetic Safe Key Lime Pie (sugarfree) Reply with quote

Key Lime Pie sugarfree

Yield: One 9-inch pie, 8 servings

For Filling:

1 packet Knox unflavored gelatin
3 tablespoons lime juice
1/2 cup boiling water
9 - 1gram packets Splenda (Sucralose) or similar

For Crust:

1-9-inch graham cracker
Lime zest
Thin lime slices
1 cup evaporated skim milk
1 teaspoon vanilla
Juice of 1-1/2 limes
2 drops green food coloring

1. Sprinkle gelatin over lime juice and let it stand for 1 minute.
2. Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved.
3. Refrigerate about 45 minutes or until slightly thickened.
4. Combine milk and vanilla and freeze 30 minutes.
5. Remove from freezer and whip at high speed until stiff.
6. Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for garnish.)
7. Slowly blend gelatin mixture into whipped milk.
8. Spoon pie filling into crust.
9. Chill until firm.
10. Garnish with lime zest and lime slices.
11. Cut into 8 even portions and serve 1 portion per serving.

Nutritional Information Per Serving:
Calories: 111; Cholesterol: 14 mg; Fat: 5 grams;
Carbohydrates: 14 grams; Protein 4 grams
Exchanges: 1 Bread and 1 Fat
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Old CooT
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Joined: 09 Aug 2006
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Location: Pearl River, Louisiana

PostPosted: Thu Aug 17, 2006 8:27 am    Post subject: Diabetic Safe Carrot Cake Reply with quote

Carrot Cake

Refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup (114 g) plain nonfat yogurt
3 tablespoons (45 ml) canola oil
1/2 cup (136 g) unsweetened applesauce
1/3 cup (73 g) dark brown sugar, packed
2 teaspoons (10 ml) vanilla extract
2 1/2 cups (313 g) unbleached all-purpose flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (5 ml) baking soda
1/4 teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
1 cup (110 g) shredded carrots
4 ounces (120 g) unsweetened crushed pineapple with juice
1/4 cup (36 g) dark raisins

1. Preheat the oven to 400
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