Diabetes-Friendly Recipes Archives - Calorie Control Council

Veggie Chili

wpengine — Fri, 02 Oct 2020 21:38:00 +0000

Makes 16 Servings

Ingredients

1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeded and finely chopped
1/2 cup chopped onion
1 1/3 cups chopped red and yellow bell peppers
6 teaspoons chili powder*
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
3/4 teaspoon ground cayenne pepper
1/2 cup Splenda, granulated*
3 tablespoons balsamic vinegar
1 (28 ounce) can crushed tomatoes with thick tomato puree
1 (19 ounce) can black beans, undrained
2 (19 ounce) cans dark red kidney beans, undrained
1 (19 ounce) can cannellini beans or chickpeas, undrained
1 (10 ounce) package frozen whole kernel corn
Optional: 1 (12 oz) package of vegetarian crumbles

Directions

In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes). Add the remaining ingredients and slowly bring to a boil. If you like the meaty texture of the veggie crumbles, you can add them now. Cover pot and simmer on low heat for 20 minutes.

Chili tastes best when allowed to sit overnight so I recommend cooling to room temperature and refrigerating it overnight in the pot, covered.

Bring to a boil the next day over a low heat, stirring occasionally. Serve piping hot with corn bread and a variety of toppings like chopped green onions, Greek yogurt instead of sour cream, avocado and shredded low-fat cheddar cheese.

*If hot chili is preferred, increase the ground cayenne red pepper to 1 teaspoon, and increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase Splenda to 2/3 cup.

Nutritional Information

Per Serving:
Calories 170
Total Fat 2g
Cholesterol 0mg
Sodium 500mg
Total Carbs 31g
Dietary Fiber 10g
Sugars 3g
Protein 9g

Recipe courtesy of Splenda.com.

The post Veggie Chili appeared first on Sucralose.

The post Veggie Chili appeared first on Calorie Control Council.

Spicy Candied Nuts

wpengine — Mon, 12 Jun 2017 16:13:52 +0000

Makes 18 Servings

Ingredients

1 egg white

1 tablespoon water

1/2 pound shelled walnut halves

1/2 pound shelled almonds

1/4 cup SPLENDA^® Brown Sugar Blend

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

1/2 teaspoon ground coriander

1/4 teaspoon ground allspice

1 pinch Pinch of ground red pepper

Directions

Preheat oven to 250 degrees F.

In a medium bowl, whisk egg white and water until frothy. Add walnuts and almonds and stir to coat completely.

In a large plastic bag, combine SPLENDA Brown Sugar Blend, cinnamon, ginger, salt, coriander, allspice, and pepper. Holding the open end tightly, shake vigorously to blend. Add half of the nuts to the bag and shake to coat thoroughly. Remove nuts and place on a large nonstick baking sheet. Repeat with remaining nuts and spices, and spread on the baking sheet.

Bake, stirring and smoothing nuts into a single layer every 15 minutes. Bake until nuts are caramelized, about 45 minutes.

Allow nuts to cool.

Nutritional Information

Per Serving:
Calories 170
Fat 15g
Sodium 135mg
Carbohydrates 7g
Dietary Fiber 3g
Sugars 4g
Protein 5g

Recipe courtesy of Splenda.com.

The post Spicy Candied Nuts appeared first on Sucralose.

The post Spicy Candied Nuts appeared first on Calorie Control Council.

Glazed Turkey Meatloaf

wpengine — Mon, 22 May 2017 19:01:47 +0000

Makes 6 Servings

Ingredients

Meatloaf:

1 pound ground turkey, 7% fat

1/2 cup finely chopped onion

1/4 cup quick oats

1/4 cup seasoned bread crumbs

1/2 teaspoon poultry seasoning

2 tablespoons ketchup

2 eggs

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon SPLENDA^® No Calorie Sweetener, 1 Gram of Fiber, Granulated

Glaze:

1/2 cup ketchup

1/2 teaspoon dry mustard

1/2 teaspoon poultry seasoning

1 tablespoon SPLENDA^® No Calorie Sweetener, 1 Gram of Fiber, Granulated

Directions

PREHEAT oven to 350° F

COMBINE meatloaf ingredients in a medium size bowl. Mix well and pat into a 4×5 inch loaf pan.

MIX glaze ingredients together in a small bowl. Spread over meatloaf.

BAKE in preheated oven 45-50 minutes.

Nutritional Information

Per Serving:
Calories 190
Fat 7g
Cholesterol 115mg
Sodium 540mg
Carbohydrates 15g
Sugars 7g
Protein 19g

Recipe courtesy of Splenda.com.

The post Glazed Turkey Meatloaf appeared first on Sucralose.

The post Glazed Turkey Meatloaf appeared first on Calorie Control Council.

Rosemary Balsamic Roasted Vegetables

wpengine — Mon, 22 May 2017 18:58:49 +0000

Makes 8 Servings

Ingredients

Cooking spray

1/2 pound Brussels sprouts, brown ends trimmed off and cut in half

1/2 medium cauliflower, cut in to florets

4 medium carrots, peeled and sliced (1/4 inch rounds)

1/2 pound turnips, peeled and chopped in to 1/2 inch cubes

1/2 pound beets, peeled and chopped in to 1/2 inch cubes

1 small sweet potato (peeled, optional) cut in to 3/4 inch cubes

3 tablespoons balsamic vinegar

3 teaspoons extra virgin olive oil

2 teaspoons (or 1 packet) SPLENDA^®No Calorie Sweetener

2 tablespoons fresh chopped rosemary (or 2 teaspoons dried rosemary)

2 cloves fresh minced garlic

1 teaspoon onion powder

1/2 teaspoon pepper

1/4 teaspoon salt

Directions

Preheat oven to 375° F.

Spray 9 x 13 baking dish with cooking spray.

Thoroughly wash all vegetables, cut and toss together in large bowl.

In small bowl, whisk together vinegar, oil, no-calorie sweetener, rosemary, garlic, onion powder, pepper and salt. Pour over vegetable mixture and toss well.

Pour vegetable mixture into prepared 9 x 13 baking dish. Bake in preheated oven for 30-35 minutes, stirring once, until all vegetables pierce easily with a fork.

Nutritional Information

Per Serving:
Calories 100
Fat 2g
Cholesterol 0mg
Sodium 170mg
Carbohydrates 19g
Sugars 8g
Protein 3g
Dietary Fiber 5g

Recipe courtesy of Splenda.com.

The post Rosemary Balsamic Roasted Vegetables appeared first on Sucralose.

The post Rosemary Balsamic Roasted Vegetables appeared first on Calorie Control Council.

Pumpkin Pie Spiced Coffee

wpengine — Mon, 13 Mar 2017 22:45:53 +0000

Makes 1 Serving

Ingredients

3/4 cup brewed coffee
2 tablespoons nonfat milk
1/8 teaspoon pumpkin pie spice
1 packet SPLENDA® No Calorie Sweetener

Directions

Place all ingredients into a large cup. Stir well. Serve hot or cold.

Nutritional Information

Per Serving:
Calories 15
Sodium 15mg
Carbohydrates 3g
Sugars 2g
Protein 1g

Recipe courtesy of Splenda.com.

The post Pumpkin Pie Spiced Coffee appeared first on Sucralose.

The post Pumpkin Pie Spiced Coffee appeared first on Calorie Control Council.

Elegant Eggnog

wpengine — Mon, 13 Mar 2017 22:15:22 +0000

Makes 15 Servings

Ingredients

1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon arrowroot or cornstarch
1 teaspoon ground nutmeg
7 egg yolks
4 cups 2% milk
2 cups fat-free half and half
2 tablespoons vanilla extract

Directions

Mix together first 3 ingredients in a large heavy saucepan. Set aside.

Whisk egg yolks. Add to SPLENDA Granulated Sweetener mixture whisking until blended. Gradually whisk in milk.

Cook over low heat, whisking constantly until the temperature reaches 175 degrees approximately (5 to 8 minutes). Remove from heat and whisk in half and half; cool.

Cover and chill 3 hours or up to 3 days. Stir in vanilla extract just before serving.

Nutritional Information

Per Serving:
Calories 100
Fat 3.5g
Cholesterol 110mg
Sodium 70mg
Carbohydrates 9g
Sugars 7g
Protein 5g

Recipe courtesy of Splenda.com.

The post Elegant Eggnog appeared first on Sucralose.

The post Elegant Eggnog appeared first on Calorie Control Council.

Grilled Loin of Pork with Tart Cherry Sauce

wpengine — Thu, 23 Feb 2017 16:18:15 +0000

Makes 12 servings

Ingredients

1 boneless pork loin roast (about 4 pounds), fat trimmed
Pepper
1/2 cup orange juice
1 clove garlic, minced
1/8 teaspoon ground allspice
3 tablespoons cornstarch
1 pound fresh or frozen cherries
Salt
1 cup dry red wine
3 tablespoons chopped shallots or onions
1/4 teaspoon minced ginger root
1/8 teaspoon pepper
1/3 cup cold water
1/4 to 1/3 cup NutraSweet® Spoonful

Directions

Lightly sprinkle roast with salt and pepper; place on rack in roasting pan. Insert meat thermometer so tip is in center of meat. Roast at 325 degrees until thermometer registers 170 degrees, about 2 hours.

Heat wine, orange juice, shallots, garlic, ginger root, allspice and 1/8 teaspoon pepper to boiling in medium saucepan; reduce heat to low and simmer, covered, 10 minutes.

Heat to boiling once more. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Stir in cherries; cook over low heat 2 to 3 minutes. Remove from heat; cool 2 to 3 minutes. Stir in NutraSweet® Spoonful. Slice port and arrange on platter; serve with Cherry Sauce.

NOTE: Tart Cherry Sauce is also excellent served with venison or other game.

Nutrients per Serving

Per Serving:
Calories: 315
Protein: 33g
Carbohydrates: 9g
Fat-total: 16g
Saturated Fat: 5 g

The post Grilled Loin of Pork with Tart Cherry Sauce appeared first on Aspartame.

The post Grilled Loin of Pork with Tart Cherry Sauce appeared first on Calorie Control Council.

Sweet Roasted Beet and Goat Cheese Salad

wpengine — Tue, 21 Feb 2017 21:08:27 +0000

Makes 6 Servings

Ingredients

Beets

5 medium beets, cleaned, peeled and cut into chunks (red and yellow)
1⁄2 tbsp oil
1 teaspoon rosemary
1⁄2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon Truvía® Baking Blend

Dressing

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1⁄2 tablespoon oil
1 1⁄2 teaspoon Truvía® Baking Blend

Salad

3 cups mixed greens, washed and toweled dry
3 oz. low-fat goat cheese

Directions

Preheat oven to 400 degrees F

In a bag, toss the beets with oil, rosemary, salt, pepper and Truvía® Baking Blend to coat the beets.

Spread the beets in a single layer on a baking sheet.

Bake beets 45 minutes or until all are tender, stirring after 20 minutes.

For dressing, whisk the mustard, vinegar, oil and Truvía® Baking Blend together until dissolved.

In a large bowl, pour dressing over the greens and toss to coat.

Add the beets then toss.

Top with cheese.

Nutritional Information

Calories 120
Total Fat 8g
Cholesterol 15mg
Sodium 320mg
Carbohydrate 10g
Dietary Fiber 2g
Sugar 6g

Recipe courtesy of Truvia.com.

The post Sweet Roasted Beet and Goat Cheese Salad appeared first on Steviabenefits.org.

The post Sweet Roasted Beet and Goat Cheese Salad appeared first on Calorie Control Council.

Sparkling Holiday Punch

wpengine — Fri, 16 Dec 2016 19:38:12 +0000

Makes 12 Servings (3 Cups)

Ingredients

1 (20-oz.) bottle sparkling water
1 cup unsweetened cranberry juice
1 cup vanilla vodka
3 Tbsp. Stevia In The Raw®

Directions

Combine all ingredients in a 2-quart pitcher. Serve over ice.

Nutritional Information

Per Serving:
Calories 140
Total Fat 0g
Carbohydrates 14g
Protein 9g
Dietary Fiber 0g
Sodium 5mg
Sugars 14g

Recipe originally appeared on InTheRaw.com.

The post Sparkling Holiday Punch appeared first on Steviabenefits.org.

The post Sparkling Holiday Punch appeared first on Calorie Control Council.

Peppermint Hot Chocolate

wpengine — Fri, 09 Dec 2016 22:12:17 +0000

Makes 4 Servings

Ingredients

1/2 cup Equal Spoonful
1/3 cup water
1/4 cup unsweetened cocoa
4 cups 2% milk
1/4 teaspoon peppermint extract
Lite whipped topping, optional
4 small candy canes, optional

Directions

Combine Equal, water and cocoa in a saucepan. Heat on medium heat, stirring constantly, to boiling. Boil and stir 1 minute.

Stir in the milk. Heat through but do not boil. Remove from heat. Stir in peppermint extract.

Serve immediately in mugs. Garnish each with whipped topping and a candy cane, if desired.

Nutritional Information

Per Serving:
Calories 149
Protein 9 g
Carbohydrates 17 g
Fat 5 g
Cholesterol 20 mg
Sodium 116 mg

Recipe courtesy of Equal.com.

The post Peppermint Hot Chocolate appeared first on Aspartame.

The post Peppermint Hot Chocolate appeared first on Calorie Control Council.