BANANA SPLIT PIE

1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. light Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped

Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.

CARROT CAKE

Margarine and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed pineapple, drained

Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Un-mold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.

BANANA BREAD

2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
2 ripe bananas (mashed)
6 oz. can frozen orange juice
2 eggs
1 c. raisins
Nuts (optional)

Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Add wet and dry ingredients together and mix well, then fold in nuts and raisins. Pour in a greased and floured loaf pan (unless using a non-stick pan). Bake at 350 – 375 degrees F for 30 – 45 minutes or when toothpick comes out clean.

DIABETIC SPICY SAUSAGE

2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves

Mix all ingredients thoroughly. Then make into patties and brown until done.

DIABETIC BEEF PASTIES

Crust:
3/4 tsp. Salt
1/4 c. plus 2 tsp. vegetable shortening
1 egg
Water

Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Then set aside.

Filling:
3/4 lb. coarsely ground beef (raw)
2 c. diced raw potato
3/4 c. diced raw carrot
3/4 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. water

Once all filling ingredients have been well mixed, spoon onto dough and wrap around beef. Bake at 350 degrees F for about 10 – 15 minutes or until the dough has become golden brown.

BAR-B-Q MEATBALLS

1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low

Mix chuck, milk, onion, salt, and pepper. Make into balls. Broil until brown (approx. 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, and Sweet ‘N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees F.

See what we mean about flavor? These recipes are a great way to satisfy the entire family without having to make special meal plans to accommodate the diabetic in your family. Give these meals a shot, but be prepared to welcome your family’s enthusiasm. Best of health and happy cooking!

Cheese Stuffed Chicken Breasts

Ingredients:
4 chicken breasts
1 tablespoon of Parmesan cheese.
2 oz of mozzarella cheese
1 teaspoon chicken flavored bouillon
1 teaspoon parsley
1/4 cup of fine breadcrumbs
1 medium beaten egg
salt and pepper to taste

Make a long incision in each chicken breast and sprinkle the mozzarella inside. Secure the incision with a toothpick or string. Place the chicken breasts into a baking dish and brush each piece with the beaten egg. Mix the remaining ingredients together and sprinkle over the chicken. Cover the dish with aluminum foil and bake for 40 minutes at 375 degrees F.

Cheddar Ball

2 (8 ounce) blocks of cream cheese
1/2 cups relish
1 1/2 cups grated cheddar
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/2 cup chopped nuts (slivered almonds work especially well)

Mix together everything but the nuts. Shape the mass into a ball and roll in the nuts so that it is completely coated. Place in an air-tight container or wrap with plastic wrap and refrigerate until thoroughly chilled.

Cheddar ‘n Crab Meat Casserole

12 oz Crab meat
3 oz grated cheddar
3/4 cup skimmed milk powder
3 tablespoons of plain flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon mustard powder
1 cup water

In a small pot mix the flour, mustard and milk powders, and salt and pepper. Add the water slowly—be sure to mix continuously as the mixture thickens. Remove from heat and stir in the cheese until melted. Add the crab meat. Pour the mixture into a casserole dish and bake at 350 degrees F until thoroughly cooked.

Cheese on Toast with a Twist

Toast
Grated Mozzarella
1 Slice of Swiss or Muenster Cheese
4 (Thin) Slices of Turkey or Ham Sandwich Meat
Salt and Pepper to Taste

Make toast to a medium brown in the toaster. Top with Swiss/Muenster slice, meat, salt and pepper, and top with sprinkled mozzarella. Heat in a toaster oven (or a regular oven if you’re willing to wait a bit) until cheese is melted and starts to brown.

Just give these recipes a try and you’ll soon find yourself in a heaven of cheesy goodness! Thanks for reading!

Portuguese Vegetarian Omelet

25g green beans, chopped 25g fresh coriander, chopped 1 tbs olive oil 1 tbs fresh dill, chopped 1 large onion, diced 4 small new potatoes 4 large eggs 1/2 sweet red pepper, chopped 1 clove garlic, minced

Peel the potatoes and slice into 1/2 cm thick slices. Boil them for about 5 minutes, then drain. In a small mixing bowl, beat the eggs while adding coriander and dill.

Saute onion and garlic in olive oil, then add beans and pepper to the pan. Cook for another couple of minutes then pour in the beaten eggs. Continue to cook over low heat until the eggs are cooked and firm.

To brown the top of your omelet, place under your oven’s grill for 1 or 2 minutes. Serve your omelet hot along with a salad, or have it cold. You could even use it to make a sandwich on freshly-baked bread.

The garlic in this recipe can help reduce cholesterol, lower blood pressure and help fight infections. You’ll get a good dose of vitamin B12 from the eggs, which is vital for a healthy red blood cell supply.

Makes 4 servings. Preparation time is 20 minutes.

Sweet and Sour Quorn

100g Quorn brand stir-fry chicken pieces 2 small potatoes, peeled and chopped 1 fresh mango, cubed 50g peas, boiled 50g sweet corn kernels, boiled 1 red pepper, diced 2 tsp turmeric 2 tomatoes, diced 3 cloves of garlic, minced 1/2 onion, chopped 1 bay leaf 2 tbs olive oil 2 tbs white port 1 tsp rice vinegar 1 tsp soy sauce 1 tsp mustard seeds 1 tsp caraway seeds

In a deep frying pan, stir together Quorn pieces, olive oil, vinegar, soy sauce, mustard and caraway seeds, bay leaf, port and turmeric. Cook on high heat for about 3 minutes. Add red pepper, tomatoes, onion and garlic. Reduce heat to low, and stir frequently.

Add 500ml of water to the pan. Add the potatoes and mango. Keep cooking until the potatoes begin to get soft. When the sauce starts to get thick, add the peas and corn. Cook another 2 minutes then serve hot over a bed of fresh cooked rice.

Makes 2 servings. Preparation time is 20 minutes.

Refried Bean Dip

Ingredients:
6 (8-oz) cans refried beans
3 cups shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
8-oz taco sauce
3/4 cup scallions or green onions (chopped)
2 (12-oz) packages blue tortilla chips

Directions:
Mix together the refried beans, taco sauce, salt, and pepper in a bowl. Pour 1/3 of the bean mixture into the slow cooker, then top with a cup of cheese. Repeat this layering twice more, finishing with cheese. Add scallions on top, then cover. Set to a low heat setting and cook for about four hours. Serve with tortilla chips.

Spinach Dip

Ingredients:
1 (8-oz) package cream cheese (cubed)
2 tbsp grated Parmesan cheese
2 tbsp of finely chopped onion
1/2 tsp thyme
5-oz frozen chopped spinach (thawed and drained)
1/4 cup of whipping cream
2 tbsp diced pimento
1 tsp Worcestershire sauce
1/4 tsp garlic salt

Directions:
Mix together the cream cheese and whipping cream. Grease a 16-oz mini crock pot (aka: “Little Dipper”) and pour the cream cheese mixture into it. Cover and heat for about an hour. Add in the Parmesan cheese, onion, thyme, spinach, pimento, Worcestershire sauce, and garlic salt. Mix well, cover, and heat for an additional half hour. Serve with veggies, sourdough bread, crackers, or chips.

Chili Dip

Ingredients:
1 jar (16oz) mild picante sauce
2 cans of refried beans
8-oz sour cream
1/2 tsp chili powder
1 lb ground beef
1 onion (chopped)
8-oz cheddar cheese (shredded)
Jalapenos or mild chilies to taste (chopped)
Salt and pepper to taste

Directions:
Brown the beef in a skillet. Drain the excess grease and return to heat. Add the onion until soft. Add the beef, picante sauce, refried beans, sour cream, chili powder, cheddar cheese, jalapenos, salt, and pepper to the slow cooker. Cook on a low heat for at least an hour (the longer you cook this, the better it gets). Serve with tortilla chips or veggies.

Bacon and Cheese Nacho Dip

Ingredients:
16 slices cooked bacon (chopped)
16-oz cream cheese (cubed and brought to room temperature)
4 cups shredded cheddar cheese
1 cup half-and-half
2 tsp Worcestershire sauce
1 tsp dried minced onion
1/2 tsp dry mustard
1/2 tsp salt
Hot sauce to taste

Directions:
Add the cream cheese, cheddar cheese, half and half, Worcestershire sauce, onion, mustard, salt, and hot sauce into the slow cooker. Cover with the lid and turn the heat setting to low. Cook for an hour or two, stirring occasionally while it cooks. When the mixture is heated all the way through, add the bacon and keep to a low heat setting while serving. Serve with tortilla chips and desired toppings, such as diced tomatoes, guacamole, etc.

Artichoke Dip

Ingredients:
1 6-oz jar marinated artichoke hearts
2 tbsp green chilies (diced)
1/4 cup mayonnaise
1 cup cheddar cheese (shredded)

Directions:
Drain the artichokes, but reserve the juice. Chop the artichokes, then add them to the slow cooker along with the chilies, mayonnaise, and cheese. Cover the cooker and heat on a low setting until the cheese is well melted. Stir well, then add a tablespoon of the reserved artichoke juice. Serve with bread or crackers.

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.

Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander.

12 pieces.

APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

CHICKEN WINGS

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.

Serves 9-12.

HOT-N-SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

CHICKEN BITS

Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes.

Yields 36 bite-size.

HOMEMADE CORN DOGS

This is an old recipe from my childhood.

2/3 cup corn meal

1 egg, beaten

1 tsp baking powder

milk

1 cup flour

1/2 tsp salt

hot dogs

Mix the cornmeal, flour, baking powder, and salt together in a shallow dish; stir in the egg and enough milk to make a stiff batter.  Remove hot dogs from package, dry with paper towels and insert a wooden skewer in one end and over halfway through the hot dog.  Dip in batter to coat well.  Deep fry at 400 degrees until golden brown.  Drain on a cookie sheet lined with paper towels.

BARBECUE WIENERS

This is a recipe one of the community mothers served when I was a kid in the 1950s.

1 onion, chopped

3 tbsp vegetable oil

1 tbsp brown sugar

1 tsp dry mustard

salt and pepper to taste

1/2 cup catsup

1/2 cup water

1/4 cup cider vinegar

1 tbsp Worcestershire sauce

12 wieners, halved lengthwise

Preheat oven to 350 degrees.

Brown onions in oil; add the brown sugar, dry mustard, salt and pepper, catsup, water, vinegar, and Worcestershire sauce.  Stir mixture to blend well and simmer for 15 minutes.  Place the wieners, cut side down, in a shallow baking dish.  Pour the heated sauce over the wieners.  Bake in a 350 degree oven for 30 minutes.

UPSIDE DOWN PIZZA PIE

This recipe is from an old church cookbook.

1 lb ground beef

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1 tbsp shortening

1/2 tsp salt

1 can (10 3/4-oz) tomato soup

1 1/2 cups Bisquick mix

1/2 cup milk

3 slices of processed cheese, cut diagnally

Preheat oven to 450 degrees.

In a heavy oven-proof skillet, brown beef with the celery, onion, and bell pepper in the shortening.  Remove from the and drain off all excess fat.  Add the tomato soup and salt; mix together well.  Spread the mixture evenly in the pan.  Mix the Bisquick mix and the milk together.  Roll the dough into a circle slightly smaller than the skillet.  Place dough over the top of the meat mixture.  Bake at 450 degrees for 15 minutes or until the biscuit mix crust is golden brown.  Remove from oven and turn upside down on a serving platter.  Top with the cheese slices and allow cheese to melt.  Cut into wedges and serve.

Enjoy!

QUICK AND EASY STIR FRY PORK

This is a recipe from an old grocery store give-away card. This was an old Midwestern grocery store.

1 lb pork, sliced thin
2 tbsp oil
1 cup chopped celery
1 cup chopped onion
3 tbsp soy sauce
1/2 lb bean sprouts
1/2 cup thinly sliced (julienned) carrots

Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

BARBECUED PORK STEAKS

This recipe is from an old pamphlet from the National Pork Producers Council.

4 pork blade steaks, cut 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce (your choice)
1/3 cup honey
1 tbsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp prepared mustard

Pound steaks with a meat mallet. For sauce, in a small bowl combine the barbecue sauce, honey, Worcestershire sauce, garlic salt and prepared mustard; mix together well.

Place steaks on grill about 4-inches above slow coals.* Cook about 20 minutes on each side. Brush steaks with sauce and continue cooking 10 to 20 minutes more, turning occasionally and brushing with more sauce.

Yield: 4 servings

Note: In today’s modern kitchen many cooks now have indoor grills. Adjust cooking instructions to your grill.

Enjoy!

CHICKEN PIES WITH A RICE CRUST

Rice Crust:

1 cup raw brown Basmati rice

2 cups chicken stock

1/3 cup chopped pecans or almonds

2 tbsp chopped chives or green onion tops, finely chopped

2 tbsp toasted sesame seeds

Salt and pepper to taste

2 egg whites

Wash rice.  In a large saucepan with a lid, bring the chicken stock to a boil.  Stir rice into boiling stock and bring back to a boil.  Lower heat to simmer, add lid to pan and cook 45 minutes, until rice is tender and stock is absorbed.  Preheat oven to 375 degrees.  Cool rice to lukewarm and add pecans, chives, sesame seeds, salt, pepper, and egg whites.  Pat onto the bottom and sides of 4 individual quiche dishes to form crusts.  Bake in a 350 degree oven for 10 minutes.

Chicken Filling:

4 large skinless, boneless chicken breasts

1 tbsp olive or canola oil

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 cup water

8 tbsp Worcestershire sauce

1 tbsp Dijon mustard

2 garlic cloves, crushed

Cut chicken into small chunks.  In a large frying pan, heat oil.  Add chicken and cook to a golden brown.  Season with salt and pepper.  Remove chicken from pan and allow to drain on paper toweling.  Wipe any excess oil from the pan.  Return pan to heat and deglaze with water and Worcestershire sauce.  Add mustard and garlic; bring to a boil.  Lower heat to simmer, add chicken back to pan and cook for 5 minutes.  Fill the rice crusts with the chicken mixture.

Yield is 4 servings at 490 calories, 45 g carbs, and 37 g protein each making this a good chicken and rice dish for diabetics.

Enjoy!

You will need about 8 beef black ribs along with half cup of honey and ketchup. The chopped onion along with minced 4 cloves of garlic and ¼ ounce of diced green chilies will also be needed if you want to make the dish really hot and spicy. You will also need salt, dry mustard, black pepper, cayenne and salt and the proportions for all the ingredients will be the same. It will be 1 teaspoon. After you have collected all the ingredients, you are all set to make this bbq ribs recipe.

If there is excess fat in the ribs, it should be trimmed off. Salt, cayenne and pepper should be rubbed over the ribs. A drip pan will have to be used for indirect grilling. The oven should be pre-heated. After sometime the ribs should be placed on the drip pan. The lid of the pan should be closed so that it can retain the heat. The whole cooking should be done in either medium or low heat for three to three and half hours. The temperature should never surpass 265 degrees F.

In order to make the sauce for this bbq ribs recipe, ketchup, chili peppers, mustard, onion, garlic and honey should be put on a sauce pan. The ingredients will be stirred in low heat until the whole thing is evenly warm. After the ribs are grilled, the sauce will have to be applied on the ribs. The coating should be thick enough so that some of the sauce can penetrate inside.

DEVILED HAM STUFFED CELERY

1 pkg (3-oz) cream cheese, softened

2 1/2-oz can deviled ham

1/2 tsp prepared mustard

1/2 tsp chili sauce

celery stalks

sweet pickle relish, optional

Blend the deviled ham with the softened cream cheese, mustard, and chili sauce; blend together well. Stuff the celery stalks with the ham mixture and cut into 2 to 3-inch lengths. Top with a dab of pickle relish, if desired. (You will get a very minimal amount of sugar from this.)

Note: This mixture is also good served on assorted crackers

COCKTAIL RYE SAUSAGE CHEESE BREADS

1 lb ground Italian sausage

1 jar (16-oz) processed cheese spread

1 pkg cocktail rye bread (Deli section of grocery store)

Sliced olives for garnish

Crumble sausage and fry in a medium skillet until browned. Drain sausage well. Stir cheese into the sausage until the cheese is melted. Lay bread out in a single layer on a cookie sheet. Spoon a dollop of the sausage-cheese mixture onto each bread slice. Broil until cheese is bubbly, be careful not to burn. Top each with an olive slice before putting on serving platter.

Enjoy!