BROWNIES

Any one who knows my husband, knows that he loves chocolate, any kind of chocolate. So I found this recipe in a diabetic cookbook and tried it. He liked it and so did I, and the next time I bake them, I am going to use some of my whole wheat flour and see how it works. I also have some soy flour. I do know the wheat flour works very well in biscuits. I thought in brownies, it might have a little more fiber.

BROWNIES

1/4 tsp. baking powder
1/4 tsp. salt
2/3 c. firmly packed dark brown sugar
1/4 c. canola oil
1 large egg
1 large egg white
1 tsp. vanilla
1/4 c. mini semisweet chocolate chips
1 c. chopped walnuts
1. preheat the oven to 350 F. Coat an 8" by 8" or 9" by 9" baking pan with cooking spray.
2. Combine the flour, cocoa, baking powder and salt in a large bowl.
3. Put the sugar, oil, egg, egg white, and vanilla in a bowl. Whisk until smooth. Pour into the flour mixture and stir until blended. Stir in the chocolate chips and nuts. (the batter will be stiff)
4. Spread the batter in the prepared pan. Bake for 20 to 22 minutes, or until firm at the edges and a wooden pick inserted off-center comes out with a few moist crumbs. Place the pan on a rack and let cool completely.
Makes about 12 good size brownies.

CONGEALED SALAD

I grew up with this salad . It was one of my favorites so when I became a diabetic I adapted it for that purpose. With so many prepackaged sugar-free products, it is a lot easier today.

Congealed Salad

1 pkg. sugar-free  lime jello (or orange)
1/2 c. grated carrots
1/4 c. chopped pecans or walnuts
1 tbsp light mayonnaise
1 small can crushed pineapple, drained (reserved)

Mix jello with 1 cup boiling water until dissolved. Mix  reserved juice with enough water to make 3/4 cup. Add to jello mixture. Stir in mayonnaise  until incorporated. Add carrots,   nuts and pineapple. Put mixture in a bowl or mold and chill until set or congealed. Serve on a bed of lettuce as a side dish with meat.

 I never had a problem with my children eating this dish and they got vegetables in the deal.

 

CHICKEN SOUP

        When I first found out that I was a diabetic, I sat down and cried and then called my dad. That was the hardest call I ever had to make because all my life, my dad wanted me to watch my weight and fat intake. He had lost a brother and sister with diabetes. I was depressed a lot so food was my outlet. Now I am having to pay the price. I have learned over the years that you can live with this disease and it is not easy. This is not a diet, but a new life style. Forget all the diets and fads. This is a brand new day. The hardest thing is trying to cook for everyone else and have your own food in the process. So lets start with something easy.

CHICKEN SOUP

2 chicken bullion cubes.
1 large can of chicken or breasts from a roasted chicken.*
2 can of mixed vegetables (sodium-free)
2 ribs of celery finely chopped.
1 chopped onion
1 clove garlic chopped
1 can of low-sodium diced tomatoes (optional)
1 cup whole grain rice.
1 tsp. salt substitute (I use Mrs. Dash)

Saute onion, garlic, and celery in a small amount of olive oil. Mix the bullion cubes in 1 quart of water and bring to boil. Lower heat to simmer and add sauteed vegetables. Add chicken, mixed vegetables, and rice. Simmer for about 30 minutes. Serve with whole wheat crackers or toast.

*if I don't have canned chicken, a roasted chicken will work just as well or any type of cooked chicken.
all my family have their own tastes so I add the tomatoes just for myself.

Serve with a small salad, and you have a great meal. 

MY BANANA CAKE

As anyone knows, diabetics have to watch their intake of food and what the ingredients possess. NO SUGAR? Well you have to have a little sugar to sustain this way of eating. So let's start with a simple Banana cake.

2 bananas mashed
1 Tbsp. lemon juice
2 c. whole wheat flour
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 stick or about 1/2 cup I Can't Believe it's Not Butter
3 eggs
3/4 cup brown sugar
3/4 cup of Splenda or sugar substitute
1/4 c buttermilk
1/4 c applesauce-unsweetened


     Mix mashed bananas with lemon juice and set aside. Sift flour, add salt, soda, and baking powder. Cream butter, sugar, and eggs. Add flour mixture alternately with bananas and buttermilk into creamed mixture. Then add applesauce and mix well. Add chopped nuts if you prefer.
     Bake in a greased and floured loaf pan or a 13" by 9" baking pan. Cook at 350 degrees for about 1 hour. Cool and top with unsweetened whipped topping or sugar-free ice cream.

My family like this cooked as muffins and eat as finger food.