Sloppy Joe Loaf

Sloppy Joe Loaf

1 lb extra-lean ground beef
1 small onion, chopped
1 (8 oz) can tomato sauce
1 tbsp All-Purpose or Unbleached Flour
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/4 tsp fennel seed
1 (11 oz) can Pillsbury Refrigerated Crusty French Loaf
4 oz (1 cup) shredded mozzarella cheese

Heat oven to 350 deg F. Spray cookie sheet and large skillet with nonstick
cooking spray. In sprayed skillet, combine ground beef and onion; cook
until beef is thoroughly cooked, stirring frequently. Drain.

Add tomato sauce, flour, basil, oregano and fennel seed; mix well.
Reduce heat to medium-low; simmer 5 minutes. Remove from heat.

Meanwhile, remove dough from can; place on lightly floured surface.
Cut loaf in half lengthwise. Roll each half to form 16x4-inch rectangle.
Place 1 dough rectangle on sprayed cookie sheet, being careful not to
change shape.

Stir 1/2 cup of the cheese into ground beef mixture. Spoon and spread
mixture over dough rectangle on cookie sheet. Sprinkle with remaining 1/2
cup cheese. Top with remaining dough rectangle.

Bake for 25 to 30 minutes or until golden brown. Cut into
slices.

Serves 6
Calories 340;Fat 14g;Chol 55mg;Sodium 680mg;Carbs 28g;Fiber 2g;Protein 25g

Diabetic Recipes

Diabetic Recipes - Diabetic Chicken Parmesan Recipe

Diabetic Recipes - Diabetic Chicken Parmesan Recipe


26-oz jar seasoned tomato sauce 1 ea ---
boneless, skinless chicken breasts --- 20 oz
shredded mozzarella cheese, part skim 1/2 cup ---
grated Parmesan cheese 1/2 cup ---

Preheat the oven to 350 degrees F. In a 9x13-inch baking pan or large casserole dish, spread half of the tomato sauce. Place the chicken n the sauce, then pour the rest of the sauce over the chicken. Sprinkle the mozzarella cheese on the chicken, then sprinkle on the Parmesan cheese. Cover and bake until bubbly and cheese is lightly browned, 30 minutes.


Nutrition Information Amount per serving
Calories 153 Calories From Fat 41
Total Fat 5 g Saturated Fat 2 g
Cholestrol 51 mg Sodium 762 mg
Total Carbohydrate 7 g Dietary Fiber 1 g
Sugars 5 g Protein 22

Diabetic Recipes - Diabetic Chicken Parmesan Recipe

Diabetic Pumpkin Cookies

Diabetic Pumpkin Cookies
1 cup margarine, softened
1 cup canned pumpkin
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. allspice
1 cup raisins
1/2 cup chopped nuts
1. Soak raisins in hot water for 5 minutes. Drain.
2. Cream margarine. Add pumpkin, egg and vanilla. Beat well.
3. Mix dry ingredients and add to creamed mixture. Mix well. Add
raisins and nuts.
4. Drop on greased cookie sheets and press with a fork. Bake at 350
for 12 minutes. Cool

Sugar Free Thumbprint Cookies

Sugar Free Thumbprint Cookies
1/2 cup margarine
sugar substitute equal to 1/4 cup of sugar
1 egg, separated
1 TBSP orange rind
1-1/2 tsp. lemon rind
1/2 tsp. vanilla
1 TBSP lemon juice
1 TBSP orange juice
1 cup flour
1 tsp. salt
1/2 cup finely chopped nuts
sugar free jam or jelly
Preheat oven to 350. Mix everything together except egg whites
and nuts. Roll into small balls. Beat the egg whites until stiff.
Roll each ball in egg whites, then in nuts. Make a thumbprint in
each. Bake for 12 minutes. Cool. When cooled, fill thumbprint with
sugar free jelly or jam. 4 Dozen

Free Recipes - Sugar Free Peanut Butter Bars

Free Recipes - Sugar Free Peanut Butter Bars

1 cup margarine
2 TBSP granulated sugar replacement (Splenda, Sweet & Low, Equal,
etc.)
1 tsp. vanilla
2 TBSP water
2 cups all purpose flour
1 egg white
1 cup chopped peanuts
1. Preheat oven to 350.
2. Beat margarine and sugar till fluffy. Add vanilla, water, and
flour, mixing well. Refrigerate for 1 hour.
3. Form into 1" balls, dip into beaten egg white and roll into
peanuts. Place on ungreased cookie sheets. Bake 10-12 minutes. Cool.

Grilled Green Beans with Gorgonzola Vinaigrette

Grilled Green Beans with Gorgonzola Vinaigrette
Recipe by All Kovalencik, Chef/Proprietor, Company of the Cauldron
Restaurant in Nantucket Island, Mass. These green beans are absolutely
wonderful. They are also easy to make.



6 cups lightly salted boiling water
1 pound green beans (approximately 5 cups), ends trimmed
1 tablespoon olive oil, divided
1/4 cup balsamic vinegar
1/4 cup crumbled gorgonzola cheese
1 tablespoon firmly packed brown sugar
4 cloves garlic, minced
1 green onion, chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
Salt and pepper to taste
In a medium saucepan over medium-high heat, bring water to a boil. Add the
beans and partially cook for 4 to 5 minutes (depending on the degree of
doneness you want). Remove from heat. Drain the beans in a colander and
immediately immerse them in an ice water bath to stop from cooking; drain
and set aside.
In a small saucepan over medium heat, combine 1 1/2 teaspoons of the olive
oil and vinegar, gorgonzola, brown sugar, garlic, green onion, thyme, and
basil. Cook just until the ingredients start to combine, approximately 7
minutes. Remove from heat.
Toss the green beans in the remaining 1 1/2 teaspoons olive oil and season
lightly with salt and pepper. Lightly grill the beans on the barbecue grill
approximately 1 to 2 minutes, stirring constantly. Remove from barbecue and
toss in the warm vinaigrette. Transfer to a serving platter and serve
immediately.
Makes 6 servings.



Grilled Green Beans with Gorgonzola Vinaigrette - Nutritional Information
I cannot guarantee the accuracy of the below information. All information is
intended for your general knowledge only and is not a substitute for medical
advice or treatment for specific medical conditions. You should seek prompt
medical care for any specific health issues and consult your physician
before starting a new fitness regimen.
ItemAmountFat GramsCaloriesWW Points
green beans1 pound050.9
olive oil1 tablespoon141204
vinegar, balsamic1 cup000
gorgonzola cheese1/4 cup (2-oz)19.22186.4
brown sugar1 tablespoon0331.1
garlic4 cloves010.7
onion, green1 each010.7
Recipe Totals33.244113.8
Recipe makes 6 servings.
Each Serving Totals - 5.5 Fat Grams, 73.5 calories, 2.3 WW Points

POACHED TURKEY BREAST WITH LEMON CREAM SAUCE

POACHED TURKEY BREAST
WITH LEMON CREAM SAUCE

1 ½ cups chicken stock
¾ cup dry white wine
¼ teaspoon dried thyme
1/4 teaspoon black peppercorns
1 ½ pounds boneless, skinless turkey breast
Sauce:
2 tablespoons butter
1 small clove garlic, minced
2 tablespoons all-purpose flour
¾ cup light cream
2 teaspoons grated lemon rind
2 tablespoons lemon juice
Garnish:
1 teaspoon capers
In deep skillet or Dutch oven, combine stock, wine, thyme and peppercorns; cover and bring to boil. Add turkey breast and reduce heat to medium low; poach gently covered, for 20 to 30 minutes or until juices run clear when turkey is pierced with a fork, turning breast over halfway through cooking. Strain cooking liquid, reserving ½ cup. Transfer turkey to platter and cover loosely to keep warm while preparing sauce.Sauce: In small heavy saucepan, heat butter over medium heat; cook garlic until fragrant, about 1 minute. Add flour; cook, stirring, for 1 minute. Gradually whisk in reserved cooking liquid until smooth. Whisk in cream and any accumulated turkey juices from platter. Increase heat to medium-high and cook, whisking, for 2 to 3 minutes or until sauce comes to boil and is thick enough to coat spoon. Stir in lemon rind and juice.Slice turkey thinly and arrange overlapping slices on platter. Spoon some of the sauce over turkey; sprinkle with capers. Pass remaining sauce separately.Makes about 4 servings.