Great Recipes for a brunch that is suitable for diabetics and other Entertaining
If you are planning a lunch and wait for diabetics accompany him, after a few recipes to ensure that the needs of diabetics in the group. These recipes are also suitable for the diet and others. This is not necessarily a full lunch menu, but adding these recipes to your list will ensure that diabetics have plenty to eat without worrying about their diets.
MINI CHEESE STUFFED TOMATOES
1 pint cherry tomatoes
8 ounces cream cheese, softened
4 green onions, finely chopped
1 teaspoon garlic powder
paprika for garnish
Wash the tomatoes and drain. dry with a paper towel Pat. With a small spoon or knife, cut a thin layer on top of each tomato and take out the seeds. In a small bowl, mix cream cheese, onion and garlic powder. Mix to combine. Fill the inside of tomatoes with cheese mixture. Sprinkle with paprika for garnish.
BROCCOLI BITES
A 16-ounce bag frozen broccoli pieces
1 / 2 cup grated Parmesan cheese
1 cup grated mild cheese
2 cups Pepperidge Farm stuffing
4 eggs
1 / 2 cup chopped onion
1 cup melted butter
1 / 2 teaspoon garlic salt
1 / 4 teaspoon thyme
Thaw broccoli slightly then break into pieces. Beat butter, eggs, and fill with wooden spoon. Add remaining ingredients. Make balls the size of a snack instead of cookies and sheet. Bake for 15-20 minutes at 350 degrees.
TOMATO BACON tarts
12-ounce can refrigerated flaky biscuits
6 slices bacon, cooked, drained and flaked
1 tomato medium, seeded and diced
3 / 4 cup mozzarella cheese
1 / 2 cup mayonnaise
1 tablespoon chopped fresh basil
3 / 4 teaspoon garlic salt
1 tablespoon fresh thyme
3 / 4 teaspoon chopped fresh oregano
Preheat oven to 350 degrees. Split each cake into three layers. Spray mini muffin pans lightly with nonstick cooking spray. Press rounds into tins of biscuits. Do not just 24, with all the biscuit tin. In a medium bowl, mix remaining ingredients together. Fill each cup with no bake cookies with the mixture. Bake 10 to 14 minutes or until lightly browned around edges.
NOTE: Can be made ahead and frozen for later use. Bake, remove from pan, cool completely and freeze. Reheat a frozen state for 10-14 minutes at 350 degrees on a cookie sheet for baking.
OATMEAL-BLUEBERRY MUFFINS
1 cup + 2 tablespoons flour
6 oz uncooked regular oats
1 tablespoon baking powder
2 tablespoons Equal Sugar-Lite
1 / 2 teaspoon salt
1 cup skim milk
1 egg or 1 / 4 cup egg substitute
1 / 4 cup vegetable oil
1 cup fresh blueberries
Vegetable cooking spray
1 teaspoon ground cinnamon
In a bowl , combine flour, oats, baking powder, and salt equality. Make a well in center of mixture.
In a small bowl, combine the milk, egg and oil. Add to dry ingredients source. Stir until dry ingredients are moistened. Gently fold the blueberries into the mix. Spray 12 muffin cups with vegetable oil spray. Fill each cup 2 / 3 parts of the body. Sprinkle cinnamon on top of the dough. Bake at 425 degrees for 20 to 25 minutes or until lightly brown.
FRENCH TOAST STRATA
1 / 3 cup granulated sugar substitute (I use Splenda)
Substitute 1 cup egg
2 / 3 cup skim milk
3 / 4 teaspoon vanilla extract
1 teaspoon maple flavored extract
8 slices cinnamon raisin bread
2 cups apples, peeled, seeded, thinly sliced
1 / 4 cup low-fat cream cheese
1 tablespoon granulated sugar substitute (for this use Equal Sugar Lite-)
1 / 2 teaspoon ground cinnamon
Spray a square baking 8-inch nonstick cooking spray
In a medium bowl, mix together 1 / 3 cup granulated sugar substitute, egg substitute, milk and extracts. Tear bread into small pieces and mix into egg mixture. Add the apples. Cover the pan with the mixture evenly and pour into prepared pan. Cut cream cheese into 8 pieces and place strategically in the top of the mixture. cinnamon mixed with 1 tablespoon sugar substitute and sprinkle over the strata. Cover and refrigerate any night.
The next morning, preheat oven to 350 degrees. Remove the strata from the refrigerator and bake 40-50 minutes or until lightly browned and setting. Serve immediately while warm.
20 g carbohydrate, 7 g protein in each 1 / 8 of strata serving
FRUIT AND WALNUT BREAD
1 / 2 cup fresh blueberries
2 1 / 4 teaspoon baking powder
1 / 3 cup light olive oil
1 / 2 cup quick cooking oats
1 1 / 2 cups flour
2 / 3 cup Splenda
1 / 4 teaspoon salt (optional, according to the diet)
1 / 2 cup egg substitute
1 cup mashed ripe banana
1 / 2 cup chopped walnuts
Preheat oven to 350 degrees. Sprinkle 2 tablespoons flour over blueberries. Sift remaining flour with Splenda, baking powder and salt. Add oats. Substitute mixture egg, olive oil and banana together. Combine the dry mixture to the banana mixture. Stir in nuts. Fold in the blueberries. Pour into a greased bread that has been sprayed with cooking spray. Bake one hour. Cool ten minutes and remove from pan. Allow to cool before slicing.
SPICE PUMPKIN SPREAD
1 package (8 ounces) cream cheese, room temperature
1 / 2 cup canned pumpkin
1 / 2 cup Splenda
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon maple flavoring
1 / 2 teaspoon pumpkin pie spice
1 / 4 teaspoon nutmeg
A small carton frozen whipped topping, thawed
In a large bowl, combine cream cheese, pumpkin, Splenda, spices and flavorings. Mix well. Times in coverage. Refrigerate until serving time. Serve with crackers or gingerbread.
STRAWBERRY SPREAD
1 qt fresh strawberries
3 / 4 cup cold water, divided
2 tablespoons lemon juice
1 / 4 teaspoon cinnamon
3 tablespoons cornstarch
1 cup Equal Sugar-Lite
helmet wash berries coarsely chopped finely. Combine in a small Dutch oven or heavy saucepan, strawberries, 1 / 2 cup water, lemon juice and cinnamon. Bring the mixture to a boil, stirring well. Dissolve the cornstarch in the remaining water and add cold the mixture boils. Reduce heat and simmer a few minutes or until mixture thickens, stirring occasionally. Remove from heat and let cool. Add mixture of Equality after it cools.
NOTE: This is a good distribution of toast, bagels, or used in anyway you can use jelly or jam.
Broccoli, potatoes and bacon QUICHE
1 bag (19 ounces) frozen roasted potatoes with broccoli and cheese sauce
A deep dish pastry shell
4 eggs or 1 cup egg substitute
2 / 3 cup lite sour cream
7 slices bacon, cooked, drained, collapsed
1 cup finely grated Parmesan cheese
1 cup finely low-fat cheddar
1 / 2 teaspoon dried basil
1 / 4 teaspoon garlic powder
1 / 2 teaspoon freshly ground black pepper
1 / 4 teaspoon parsley flakes
1 teaspoon chopped fresh chives
Preheat oven to 350 degrees. microwave vegetables according to package directions. In a large bowl, beat eggs and whipping cream with wire whisk until well blended. Add the cooked vegetables with remaining ingredients except chives. Pour into shell pastry and spread evenly. Sprinkle chives on top. Bake 30-40 minutes or until edge of filling is light golden and a knife inserted in center comes comes out clean. Let stand 5 minutes before cutting.
Note: This recipe is adapted from a recipe Pillsbury Bake-Off win.
MINI HAM and cheese frittatas
1 / 4 pound cubed fully cooked lean ham
1 cup nonfat shredded cheddar cheese
1 1 / 2 cups egg substitute (or 6 eggs)
4 egg whites
3 tablespoons chopped chives
2 tablespoons skim milk
1 / 4 teaspoon salt
1 / 4 teaspoon black pepper
Preheat oven to 375 degrees. Coat 8 muffins cups with nonstick cooking spray for cooking.
Divide ham evenly among the eight molds. Top ham with cheese. In a large bowl beat eggs or egg substitute with egg white. Beat in the chives, milk, salt and pepper. Pour this mixture over the cheese in the molds. Each cup should be approximately 3 / 4. Bake 22-25 minutes or until knife inserted near center comes comes out clean. Carefully run a knife around edges to loosen. Remove from pan and serve hot.
BAKED TORTILLA ROLL
6 eggs or 1 1 / 2 cups egg substitute
1 cup low-fat milk
1 / 2 cup flour
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 cup low-fat cheddar cheese
Preheat oven to 450 degrees. Spray a 9×13 baking pan with oil in. nonstick spray. Place eggs and milk in blender. Add flour, salt and pepper. Cover and process until smooth. Pour into prepared pan and bake for 20 minutes or until eggs are set. Sprinkle with cheese. Wrap the tortillas in a pan from a short side. Place seam side down on a hot plate serve. Cut into slices. Garnish the plate with a sprig of parsley or fresh cilantro.
Enjoy!
KIDZ! Peanut Butter and Jelly – The Sweetest Vegan Style – Gluten Free
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