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Almond Butter Cookies

"A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea."


Servings: 36

Ingredients

* Cooking spray
* 3/4 cup all purpose flour
* 1/2 cup whole wheat pastry flour, or regular whole wheat flour
* 3/4 teaspoon salt
* 1 teaspoon baking soda
* 1/4 cup unsalted butter, softened
* 3/4 cup smooth, unsalted almond butter
* 1/3 cup packed light brown sugar
* 1/3 cup granulated sugar
* 1/2 teaspoon vanilla extract
* 1 egg
* 36 raw whole almonds
Directions

1. Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
2. Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.

Nutritional Information
Amount Per Serving Calories: 82 | Total Fat: 5.1g | Cholesterol: 9mg

Pasta Pomodoro

"Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Servings: 4

Ingredients

* 2 (8 ounce) packages angel hair pasta
* 1/4 cup olive oil
* 1/2 onion, chopped
* 4 cloves garlic, minced
* 2 cups roma (plum) tomatoes, diced
* 2 tablespoons balsamic vinegar
* 1 (10.75 ounce) can low-sodium chicken broth
* crushed red pepper to taste
* freshly ground black pepper to taste
* 2 tablespoons chopped fresh basil
* 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Nutritional Information
Amount Per Serving Calories: 478 | Total Fat: 16.9g | Cholesterol: 1mg

Butternut and Acorn Squash Soup

"This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream."

Prep Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 20 Min
Serves: 8

Ingredients

* 1 butternut squash, halved and seeded
* 1 acorn squash, halved and seeded
* 3 tablespoons butter
* 1/4 cup chopped sweet onion
* 1 quart chicken broth
* 1/3 cup packed brown sugar
* 1 (8 ounce) package cream cheese, softened
* 1/2 teaspoon ground black pepper
* ground cinnamon to taste (optional)
* fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutritional Information
Amount Per Serving Calories: 281 | Total Fat: 15.5g | Cholesterol: 42mg

Honey Walnut Shrimp

"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Servings: 4
Ingredients

* 1 cup water
* 2/3 cup white sugar
* 1/2 cup walnuts
* 4 egg whites
* 2/3 cup mochiko (glutinous rice flour)
* 1/4 cup mayonnaise
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons honey
* 1 tablespoon canned sweetened condensed milk
* 1 cup vegetable oil for frying

Directions

1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutritional Information
Amount Per Serving Calories: 605 | Total Fat: 26.3g | Cholesterol: 180mg

Alfredo Sauce

"A satisfying sauce you can use on any type of pasta - dry or fresh."

Serving: 2

Ingredients

* 3 tablespoons butter
* 8 fluid ounces heavy whipping cream
* salt to taste
* 1 pinch ground nutmeg
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 egg yolk
* 2 tablespoons grated Parmesan cheese

Directions

1. Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Nutritional Information
Amount Per Serving Calories: 671 | Total Fat: 69.1g | Cholesterol: 331mg

Hurricane I

"Super tropical drink that needs to be served in a hurricane glass!"


Prep Time: 3 Min
Ready In: 3 Min
Servings: 1

Ingredients

* 1 (1.5 fluid ounce) jigger amaretto liqueur
* 1 fluid ounce light rum
* 1 fluid ounce dark rum
* 6 fluid ounces orange juice
* 6 fluid ounces pineapple juice
* 1 teaspoon lemon juice
* 1 dash grenadine syrup
* 1 orange, sliced into rounds
* 1 maraschino cherry
Directions

1. Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

Cream of Spinach Soup

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 25 Min
Servings: 4

Ingredients

* 1 1/2 cups water
* 3 cubes chicken bouillon
* 1 (10 ounce) package frozen chopped spinach
* 3 tablespoons butter
* 1/4 cup all-purpose flour
* 3 cups milk
* 1 tablespoon dried minced onion
* salt and pepper to taste

Directions

1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Nutritional Information
Amount Per Serving Calories: 227 | Total Fat: 12.9g | Cholesterol: 38mg

Bread Pudding with Whiskey Sauce

"This bread pudding is absolutely delicious!"

Prep Time: 40 Min
Cook Time: 45 Min
Ready In: 1 Hr 25 Min
Servings: 12

Ingredients
* 6 eggs, lightly beaten
* 1 1/2 cups white sugar
* 4 cups milk
* 1 cup heavy cream
* 1 tablespoon vanilla extract
* 1/2 tablespoon ground cinnamon
* 1 (1 pound) loaf bread, cut into 1 inch cubes
* 1/2 cup golden raisins
*
* 1 1/2 cups white sugar
* 3/4 cup butter
* 3/4 cup corn syrup
* 1/2 cup whiskey

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
3. Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
4. Bake 45 minutes in the preheated oven, until lightly browned.
5. To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

Nutritional Information
Amount Per Serving Calories: 641 | Total Fat: 24.2g | Cholesterol: 170mg

Golden Sweet Cornbread

If you like sweet cornbread, this is the recipe for you!

Prep Time: 10 Min
Cook Time: 25 Min
Ready In: 35 Min
Serves: 12
Original Recipe Yield 1 - 9 inch round pan

Ingredients

* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutritional Information
Amount Per Serving Calories: 188 | Total Fat: 7.4g | Cholesterol: 19mg

Pumpkin Soup

Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr

8 Servings

Ingredients

* 2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
* 4 cups water
* 1 cube chicken bouillon
* 2 teaspoons chili powder
* 1 cup heavy cream
* 1 tablespoon pumpkin pie spice
* 2 teaspoons ground ginger
* 2 teaspoons grated orange zest

Directions

1. Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
2. Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.

Nutritional Information
Amount Per Serving Calories: 199 | Total Fat: 11.6g | Cholesterol: 41mg

Southern Buttermilk Chicken

Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around!
Prep Time: 15 Min
Cook Time: 1 Hr 20 Min
Ready In: 9 Hrs 35 Min

10 Servings

Ingredients

* 1 (3 pound) chicken, cut into 8 pieces
* 2 quarts buttermilk
* 2 tablespoons hot pepper sauce (such as Tabasco®)
* 2 tablespoons crushed garlic

* 2 cups vegetable oil for frying

* 3 1/2 cups all-purpose flour
* 1 1/2 tablespoons brown sugar
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 tablespoon ground dried sage
* 1 tablespoon paprika
* 1 tablespoon garlic powder

Directions

1. Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
2. The next day, preheat oven to 325 degrees F (165 degrees C).
3. Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
4. Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
5. Bake uncovered in the preheated oven for 1 hour.

Footnotes
The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information
Amount Per Serving Calories: 514 | Total Fat: 20g | Cholesterol: 74mg

Sweet Butter

"A sweet and spiced, simple-to-make butter spread. Goes perfect on cornbread, pancakes, even toast! Spread it onto warm cornbread and watch it melt!"

16 servings

Ingredients

* 1/2 cup softened butter
* 1/4 cup brown sugar
* 2 tablespoons honey
* 1 pinch ground cinnamon
* 1 pinch ground nutmeg
* 1/2 pinch ground ginger

Directions

1. Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.

Nutritional Information
Amount Per Serving Calories: 72 | Total Fat: 5.8g | Cholesterol: 15mg

Brisket

Easy and festive brisket recipe is goof-proof and very tasty. Really good with a glass of Lambrusco, a sparkling red wine, or with ale. 10 servin.gs

Ingredients

* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon ground black pepper
* 1 tablespoon brown sugar
* 1 tablespoon meat tenderizer
*
* 1 (6 pound) beef brisket
* 1/2 cup soy sauce
* 2 cups water
* 1 (8 ounce) can crushed pineapple, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
3. Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
4. Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.

Nutritional Information
Amount Per Serving Calories: 495 | Total Fat: 37.7g | Cholesterol: 112mg

Pumpkin Spice Coffee

"Why spend extra money on seasonal flavored coffee when you can easily make your own?"

Ingredients

* 1/4 cup ground coffee
* 1 teaspoon ground allspice
* 1/2 teaspoon ground cinnamon
* 4 cups water
* 2 teaspoons half-and-half cream, or to taste
* 1 teaspoon white sugar, or to taste

Directions

1. Mix the ground coffee, allspice, and cinnamon in a small bowl, and place into the filter of a drip coffee maker. Pour 4 cups of water into the coffee maker, and turn on the machine. When coffee has finished dripping, pour into 2 cups. Stir in cream and sugar to taste.

Footnotes

Learn about the wonders of the allspice berry, a single spice that suggests the flavors of clove, cinnamon, and nutmeg.

Nutritional Information
Amount Per Serving Calories: 25 | Total Fat: 0.7g | Cholesterol: 2mg

Fabulous Fruit Salad

Prep Time: 20 Min
Ready In:20 Min

Ingredients
• 1 red apple, cored and chopped
• 1 Granny Smith apple, cored and chopped
• 1 nectarine, pitted and sliced
• 2 stalks celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 (8 ounce) container nonfat lemon yogurt
Directions
1. In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
Nutritional Information
Amount Per Serving Calories: 148 | Total Fat: 0.3g | Cholesterol: < 1mg

Spinach and Pine Nuts

"In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Prep Time: Cook Time: Ready In:

5 Min 10 Min 15 Min
Ingredients
• 3 pounds spinach, rinsed
• 2 teaspoons olive oil
• 2 tablespoons toasted pine nuts
• 1 teaspoon minced garlic
• freshly ground black pepper
Directions
1. Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
2. Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutritional Information
Amount Per Serving Calories: 81 | Total Fat: 3.8g | Cholesterol: 0mg

Grilled Caribbean Chicken

"Chicken breasts with a fruity marinade. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes."
Ingredients
• 3 skinless, boneless chicken breasts
• 1/4 cup orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons mango chutney
• 2 teaspoons grated fresh ginger
• 1 tablespoon olive oil
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon minced fresh oregano
• 2 cloves garlic, minced
Directions
1. In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
2. Preheat grill to medium high heat or set oven to broil
3. Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.
FOOTNOTE
• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutritional Information
Amount Per Serving Calories: 111 | Total Fat: 4.2g | Cholesterol: 36mg

Mediterranean Eggplant

For this recipe, and for dozens of other Association-approved recipes, purchase The Mediterranean Diabetes Cookbook
Serves: 4; Serving size: 2 eggplant halves

Ingredients
1 lb baby eggplants (about 4, at 4 oz each)
5 ripe Roma tomatoes
3 Tbsp extra-virgin olive oil, divided
1 tsp black Kalamata or Gaeta olives, pitted
1 tsp capers, rinsed and drained
2 cloves garlic, minced
2 Tbsp freshly chopped basil leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp freshly grated Parmesan cheese
Preparation
1. Cut tops off of eggplants. Cut eggplants in half lengthwise, making two boat shapes. With a corer or grapefruit spoon, carefully remove the flesh from the eggplant, leaving a very thin layer next to the skin. Cut the flesh into small cubes and set aside.
2. Fill a medium pot 3/4 full with water. Bring to a boil over high heat. Add tomatoes to boiling water, and allow to boil for a few minutes or until skin begins to split. Remove tomatoes from boiling water and drain. Place them in a bowl of cold water and ice to stop cooking. When cool enough to handle, peel tomatoes, and dice them.
3. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Â Add eggplant cubes. Allow to cook for about 3 minutes per side or until it begins to soften and change color. Add tomatoes, olives, capers, garlic, basil, salt, and pepper. Stir. Reduce heat to medium low, cover, and simmer for 10-20 minutes, or until vegetables are tender.
4. Meanwhile, heat the oven to 400°F. Oil a baking dish (large enough to fit the 8 eggplant boats in a single layer) with remaining 1 Tbsp olive oil. Arrange eggplant boats in baking dish.
5. When vegetables have finished cooking, stir in Parmesan. Stuff the eggplant boats up to the tops with the vegetable mixture. Bake, uncovered, for 45 minutes, or until eggplant is tender and mixture is golden.
Exchanges/Choices
3 Vegetable
2 Fat
Calories: 150
Calories from Fat: 100
Total Fat: 11 g
Saturated Fat: 1.7 g
Cholesterol: 0 mg
Sodium: 295 mg
Total Carbohydrate: 13 g
Dietary Fiber: 4 g
Sugars: 5 g
Protein: 2 g

Cucumbers

• Peel
• Score with fork the length of the cucumber
• Slice
• Place saucer on top - refrigerate overnight
• 1 c Sugar
• 1/2 c Vinegar
• Stir will not cover cucumbers
• Stir again in 1 hour
• Refrigerate

Copper Pennies

• Cook 2 lbs carrots until done but not mushy
• Drain
• Cut up small green pepper and one onion
• 1 can Tomato Soup
• 1/2 Salad Oil
• 1 c Sugar
• 1 Tbsp Mustard
• 1 Tbsp Worchestershire Sauce
• Salt and Pepper
• Mix and chill overnight