CABBAGE SOUP

1 large head cabbage, chopped in large pieces
2 cans low sodium chicken broth
1 large onion chopped
1 pkg. chopped carrots (12 oz.)
1 can petite diced tomatoes
1 tsp oregano
1 tsp basil
1 tsp sea salt
1 pkg Butterball turkey sausage (Polska Kielbasa)

Mix all ingredients and bring to a boil. Then turn temp down to low and simmer for about an hour.
Serve with cornbread muffins.

BROCCOLI, GRAPE, AND PASTA SALAD

Ingredients:

1 cup chopped walnuts

1/2 (16 oz. pkg) of bow-tie pasta

1 lb. fresh broccoli

1 cup mayonnaise

1/4 cup Splenda

1/3 cup diced red onion

1/3 cup red-wine vinegar

1/2 tsp. sea salt

2 cups seedless red grapes (halved)

8 cooked bacon slices crumbled

 I add a little cauliflower to my recipe.

raisins and cherry tomatoes (halved) are optional

Preparation

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Frozen Peanut Butter Pie.

                    

                                                     Frozen Peanut Butter Pie

1 (8 ounce) package of reduced fat cream cheese
1 cup peanut butter
1 cup Splenda
1/2 cup skin milk
1 (8 ounce) tub whipped topping sugar-free
1 reduced fat graham cracker pie crust

In a mixing bowl, beat softened cream cheese till fluffy. Add peanut butter and sugar; then slowly add milk. Whip until smooth. Fold in whipped topping and pour in pie crust. Cover and freeze for several hours. Remove from freezer about 10 minutes before serving.

STRAWBERRY DELITE

1 pkg. of sugar-free cake mix
2 containers of fresh strawberries
2 small bowls of Cool Whip
1/2 cup of Splenda

Cook cake according to pkg directions in a 13" by 9' baking pan.
While cake is cooking, slice strawberries and sprinkle with Splenda so they will marinate. Reserve 1 strawberry for top.
After cake has cooled, cut in half and crumble in bottom of bowl. cover with sliced strawberries and Cool Whip.
Repeat with remaining ingredients. Slice remaining strawberry length ways from the tip, just enough to separate but not fall apart.
Cool in the refrigerator until ready to serve. Nice dessert for a summer day. good for diabetics.

BEEF STEW (low carb)

Beef Stew with sweet potatoes and cauliflower


a 1 lb. pkg of stew beef
2 onions chopped
1 pkg frozen chopped carrots
4 medium sweet potatoes chopped
1 pkg frozen cauliflower
1 tsp oregano
1 tsp basil
1 tsp black pepper

brown the beef in a cast iron skillet. put in a dutch oven and cover with water.  add carrots and onions. simmer for about 30 minutes. add potatoes and continue simmering. add cauliflower last and cook for about 15 to 20 minutes. You want the cauliflower to remain whole.  serve with cornbread pancakes.

cornbread:
combine 1 cup of cornmeal with 1/2 cup flour. add 1 egg and 1/4 cup buttermilk. mix well
spray cast iron skillet with Pam. add tablespoons of batter to hot grease and cook on medium heat then flip to continue cooking. This cooks very fast. ( I usually put about 3 tlbs per patty)

DIABETIC DESSERT

Made this for church tonight and brought home an empty bowl. should have made a picture. Maybe next time.

DIABETIC DESSERT:

2 packages of sugar-free cookies (I use Murray's shortbread)
1 8 oz. package of cream cheese softened
2 pkgs. of sugar free Jello instant pudding (1 French vanilla and 1 lemon)
1/4 cup Splenda
2 small bowls of Cool Whip
1 can Skinny fruit (pineapple chunks)
3 cups low-fat milk (2%)
chopped walnuts
1 pkg of frozen coconut
fresh strawberries

1. Place a layer of cookies in bottom of a 13" by 9" Pyrex bowl.
2. drain pineapple and crush in a food processor reserving juice.
3. mix softened cream cheese with Splenda and pineapple.
4. Add pudding mix and 3 cups of milk. then add 3/4 cup of pineapple juice. Mix well.
5. Spread over cookie layer evenly.
6. top with another layer of cookies, then add cookies on side of bowl sliding down into the pudding.
7. spread Cook Whip on top of cookies.
8. sprinkle thawed coconut over the Cook Whip.
9. add chopped walnuts over coconut.
10. garnish with sliced strawberries.