Candied Walnuts/Sugared Walnuts

Pre-heat oven at 300'

In a large plastic resealable storage bag add:
1/2C Splenda Brown Sugar Blend
1t cinammon
1/4t salt
1/2t cayenne pepper or chili powder
1/4t each ground cloves, cumin powder, ginger and nutmeg
Shake

In a large bowl beat until foamy 2 egg whites with 1T water and 1/2t vanilla
Add walnut halves - enough that will cover and use up the egg whites
Add nuts to sugar/spice blend and shake bag well

On a prepared cookie sheet - I use a silpat - sprayed with cooking spray - pour out nuts and bake until fairly dry - 30min more or less
Stir nuts after first 15min

Let cool on tray completely and store in a container

You can substitute pecans

Bok Choy Saute

BOK CHOY SAUTE

Yield: 2 servings

Source: "Magic Menus for People with Diabetes" http://diabeticgourmet.com/book_archive/details/3.shtml

I don't think this is copyrighted. They sent it out to me on an email subscription.

It's very tasty but the carbs are very low. The first time I fixed it, I ate both helpings as dinner and was surprised when I went dangerously low on BS two hours later. Now I have a little bread or carby vegetable with it.


INGREDIENTS -
1 tablespoon sesame oil -
1 clove garlic, crushed -
8 ounces pork tenderloin, thinly sliced -
1 cup sliced shiitake or other mushrooms -
1-1/2 cups sliced bok choy, with leaves -
4 ounces (1/2 8-ounce can) water chestnuts, drained -
1 tablespoon lite soy sauce
DIRECTIONS
Heat oil in large skillet or wok over medium-high heat and stir-fry garlic 1 minute.
Add pork, stirring constantly, and stir-fry 3-5 minutes.
Add mushrooms and stir-fry for 1 minute.
Add bok choy and water chestnuts and stir-fry 2-3 minutes.
Add soy sauce and toss to coat.

Red or Yellow julienned bell peppers really fancy this dish up.

Nutritional Information Per Serving (1/2 of recipe):
Calories: 231, Fat: 11 g, Cholesterol: 65 mg, Sodium: 359 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 25 g Diabetic Exchanges: 3 Lean Meat, 2 Vegetable, 1/2 Fat

Scallops With Peanut Sauce

SCALLOPS WITH PEANUT SAUCE
Yield: 4 servings

Source: "The Complete Diabetes Prevention Plan"

INGREDIENTS
Sauce Ingredients: -
3/4 cup orange juice -
1/4 cup reduced-sodium Teriyaki sauce -
2 to 3 tablespoons creamy peanut butter -
1/2 teaspoon ground ginger Remaining Ingredients: -
1-1/4 pounds large scallops, rinsed and patted dry -
1 tablespoon canola oil -
2 tablespoons thinly sliced scallions -
2 tablespoons finely chopped fresh cilantro or parsley
DIRECTIONS
Place all of the sauce ingredients in a blender and blend until smooth. Set aside.
Coat a large nonstick skillet with the oil and preheat over medium-high heat.
Add the scallops and cook, stirring frequently for several minutes, until the scallops turn opaque and are cooked though.
Pour the sauce over the scallops and cook, stirring constantly for another minute or two, until the sauce is heated through and thickens slightly.
Serve hot, on a bed of fresh greens, topping each serving with a sprinkling of scallions and cilantro or parsley.


Nutritional Information Per Serving (1/4 of recipe): Calories: 239, Carbohydrate: 13 g, Cholesterol: 47 mg, Fat: 8.6 g, Saturated Fat: 0.9 g, Fiber: 0.7 g, Protein: 27 g, Sodium: 569 mg, Calcium: 46 mg Diabetic Exchanges: 3 Very Lean Meat, 1/2 Fruit, 1-1/2 Fat

Wild Rice Casserole

Serves: 10

A family favorite recipe. I think I got it from StevieB. I understand the original non-diabetic recipe was printed in the Mpls Star newspaper many years ago.

This version makes it appropriate for diabetic.

2 cups wild rice
4 cups chicken broth
1 teaspoon salt
2 pounds ground beef chuck
1 pound mushrooms
1/2 cup chopped celery
1 cup chopped onions
1/2 cup chopped green peppers
1/2 cup butter
1/8 cup soy sauce
2 cups lite sour cream (fat free land o lakes)
1/2 teaspoon pepper,allspice, and nutmeg
1/4 cup red wine

Rinse Wild Rice 5 or 6 times in hot tap water.

In a large saucepan, cook rice in chicken broth 45 minutes (simmering). Keep a tight lid on it while simmering.

In a frying pan, brown ground beef. Drain off fat.

Place rice and ground beef in a 3-4 quart casserole (3 quart is tight).

Saute mushrooms, peppers, onion and celery in butter for 10 minutes, then pour mixture over rice/meat mixture and lightly toss.

Combine other ingredients in a bowl, add to casserole and lightly toss.

Bake 1 hour in a 350 degree oven, uncovered, stirring several times during baking.

If the rice gets too dry while baking, moisten with hot water only. Serves 10 or more.


NUTRITION FACTS
Amount Per Serving
Calories 543 Calories from Fat 104
% Daily Value*
Total Fat 10g 16%
Saturated Fat 2g 8%
Cholesterol 32mg 11%
Sodium 589mg 26%
Total Carbohydrate 49g 16%
Dietary Fiber 3g 11%
Sugars 14g
Protein 10g
Vitamin A 16% Vitamin C 6%
Calcium 11% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.