EASY BOSTON-STYLE BAKED BEANS

4 cans navy beans, drained, reserving 1 1/4 cups liquid

1/2 lb bacon, fried and chopped, reserving half the fat

1 medium onion, chopped

1/4 cup yellow mustard

1/3 cup Splenda, granulated

2 tbsp molasses

Preheat oven to 350 degrees.  Cook onion in the bacon fat until translucent.  Stir in the beans and remaining ingredients.  Pour into a 3-quart baking dish.  Bake for 45 minutes.

18 servings at 9g protein, 21 g carbs and 3 g sugar each.

MASHED CAULIFLOWER

1 1/2 lbs cauliflower cut into large florets

3 cloves garlic

2 cans low-sodium chicken broth

1/8 tsp salt

dash fresh-ground black pepper

2 tbsp chopped chives

In a large saucepan, combine cauliflower, garlic and broth.  Be sure cauliflower is completely covered by liquid, adding water if necessary.  Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender, about 12-14 minutes.  Reserve 2 tablespoons of cooking liquid and drain remaining liquid off cauliflower.  Transfer cauliflower and garlic to a food processor and process until smooth, gradually pulsating in the reserved liquid as needed to moisten the mixture.  Season with salt and pepper.  Top with chives.  Serve warm.

A 1/2 cup serving of this recipe has 6 grams carbs and 4 grams protein making it a good diabetic choice.

VEGETABLE CURRY

2 tbsp extra-virgin olive oil

1 1/2 cup chopped onion

1/2 tsp ground ginger

1/4 to 1/2 tsp curry powder depending on your taste

1/4 tsp salt

1 lb plum tomatoes, coarsely chopped

3/4 cup chicken broth

3/4 lb fresh grean beans, washed, trimmed and cut into pieces

1 lb yellow squash, cut into 3/4-in thick pieces

Heat oil in large, deep skillet over medium heat.  Add onions and cook just until onions are softened.  Add ginger, curry and salt.  Cook for two minutes.  Add tomatoes, stirring until they are coated with the spices.  Add broth and bring mixture to a boil.  Reduce heat to medium-low.  Stir beans into mixture and cook approximately 10 minutes until beans are just tender.  Add squash to skillet, cover and simmer until squash is tender but still holds its shape, about 8 minutes.

The chicken broth with these vegetables gives them a protein balance.

Enjoy!

As always, remember it is important to keep hot foods hot and cold foods cold!

All American Turkey Loaves

(This recipe is from The Joslin Diabetes Quick & Easy Cookbook)

Vegetable cooking spray

8 oz very lean ground turkey breast

2 tbsp quick rolled oats

2 tbsp chopped onion

1 clove garlic, minced OR 1/8 tsp garlic powder

1/2 tsp Dijon mustard

1/2 tsp tomato paste

1/4 tsp Worcestershire sauce

2 tbsp egg substitute

1/8 tsp crushed dried marjoram

1/8 tsp crushed dried thyme

freshly ground pepper to taste

1 small bay leaf cut in half

Preheat oven to 425 degrees.  Lightly coat a small shallow baking dish with cooking spray.

Place the turkey in a medium bowl.  Add the oats, onion, garlic, mustard, tomato paste, Worcestershire sauce, egg substitute, thyme, marjoram and pepper.  Mix well.  Wet your hands before forming the mixture into 2 loaves of equal size.

Place the loaves in the prepared baking dish.  Top each loaf with half a bay leaf.  Lightly coat the loaves with cooking spray and bake for 20-25 minutes.  Check after 15 minutes.  Lower heat to 400 degrees if athe top is browning too quickly.  Be sure to remove bay leaf halves before eating.

Two servings:  Per loaf:  30 grams protein, 5 grams carbs

RELISH TRAY

No amounts are listed.  Base on the number of people you will be serving.

Stuffed green olives

Ripe olives

Kosher dill pickle spears

Bread and Butter pickles

Whole baby carrots

Green onions, trim tops but leave some remaining.

EASY BOSTON-STYLE BAKED BEANS

4 cans navy beans, drained, reserving 1 1/4 cups liquid

1/2 lb bacon, fried and chopped, reserving half the fat

1 medium onion, chopped

1/4 cup yellow mustard

1/3 cup Splenda, granulated

2 tbsp molasses

Preheat oven to 350 degrees.  Cook onion in the bacon fat until translucent.  Stir in the beans and remaining ingredients.  Pour into a 3-quart baking dish.  Bake for 45 minutes.

18 servings at 9g protein, 21 g carbs and 3 g sugar each.

OREO COOKIE DESSERT

2 small pkgs sugar-free instant vanilla pudding mix

3 cups low-fat milk

8-oz light cream cheese, softened

8-oz carton frozen sugar-free whipped topping, thawed

16 Oreo sugar-free cookies, broken into pieces

Mix together pudding mix and milk on low speed of electric mixer; add cream cheese and mix until well blended.  Add whipped topping and mix well with a large spoon (do not use mixer).  Add cookie pieces and mix in.  Chill for several hours or overnight before serving.

GELATIN PUNCH

1 pkg (6 oz) sugar-free gelatin of your choice

3/4 cup SPLENDA

2 cups boiling water

1 can (46 oz) pineapple juice

6 cups cold water

2 liters sugar-free chilled ginger ale

In a 4-quart freezer-proof container, dissolve gelatin and SPLENDA in boiling water.  Stir in pineapple juice and cold water.  Freeze overnight or all day.  Remove from freezer 2 hours before serving time.  Place in a large punch bowl (large plastic container for a picnic).  Stir in ginger ale just before serving.

Yield:  about 6 quarts

NOTE:  There is sugar in this recipe from the natural sugar in the pineapple juice.  For 1 serving of punch, this should not be a problem.

 If you don’t want to bother with the punch, ice down some sugar-free sodas, teas, or vitamin water drinks. 

Have a great picnic.  Enjoy!