Diabetes Program Manager, Saint Luke's Hospital, Kansas City, MO
This issue, all the following slow-cooker recipes have been reprinted from FIX-IT AND FORGET-IT DIABETIC COOKBOOK, by Phylis Pellman Good with the American Diabetes Association, copyright by Good Books (www.goodbooks.com). All rights reserved.
Barbecued Green Beans
Arlene Wengerd
Millersburg, OH
(Ideal slow cooker size: 3-4-quart)
Ingredients:
four slices of bacon
1/4 cup chopped onions
1/2 cup ketchup
two Tbsp brown sugar
brown sugar substitute equal to 2 Tbsp
two tsp Worcestershire sauce
1/8 tsp salt
four cups green beans
Instructions:
Brown the bacon in a skillet, and then break it into pieces. Saute the onions; use nonfat cooking spray. Combine ketchup, brown sugar, Worcestershire sauce, and salt. Stir into bacon and onions. Pour mixture over green beans; mix lightly. Pour into slow-cooker; cook on high 3-4 hours, or on low 6-8 hours.
Makes six servings. Per serving: Calories -- 98 (calories from fat 22) total fat 2 gm (saturated fat 0.7 gm), cholesterol 3 mg, sodium 386 mg, total carbohydrate 18 gm, dietary fiber 3 gm, sugars 9 gm, protein 3 gm.
Exchanges: Carbohydrate 0.5; Vegetable 2.0; Fat 0.5.
Turkey Breast with Orange Sauce
Jean Butzer
Batavia, NY
(Ideal slow-cooker size: 4-5 quart)
Ingredients:
one large onion, chopped
three garlic cloves, minced
one tsp dried rosemary
1/2 tsp pepper
2-lb. boneless, skinless turkey breast.
1-1/2 cups orange juice.
Instructions:
Place the onions in the slow-cooker. Combine garlic, rosemary, and pepper. Make gashes in turkey, about 3/4 of the way through, at two-inch intervals. Stuff with herb mixture, and place in slow-cooker. Pour juice over turkey. Cover. Cook on low setting for 7-8 hours, or until turkey is no longer pink in the center.
Makes four to six servings. Per serving: Calories 178 (calories from fat 8), total fat 1 gm, cholesterol 81 mg, sodium 53 mg, total carbohydrate 10 gm, dietary fiber 1 gm, sugars 9 gm, protein 30 gm.
Exchanges: Fruit 0.5; Very Lean Meat 4.0
Chili Nuts
Barbara Aston
Ashdown, AR
(Ideal slow-cooker size: 3-quart)
Ingredients:
1/4 cup melted butter
two 12-oz cans of cocktail peanuts
one 5/8-oz packet of chili seasoning mix
Instructions:
Pour the butter over the nuts in the slow-cooker. Sprinkle in the dry chili mix. Toss together. Cover. Heat on low two to 2 and 1/2 hours. Remove lid; set slow-cooker to high, and cook 10 to 15 minutes.
Serve warm or cool.
Makes 80 (1-Tbsp) servings. Per serving: Calories 56 (calories from fat 43),
total fat 5 gm, cholesterol 2 mg, sodium 104 mg, carbohydrate 2 gm, dietary
fiber 1 gm, sugars 0 gm, protein 2 gm.
Exchanges: Fat 1.0
Peanut Butter and Hot Fudge Pudding Cake
Sara Wilson
Blairstown, MO
(Ideal slow-cooker size: 4-quart)
Ingredients:
1/2 cup flour
1/4 cup sugar
sugar substitute to equal 2 Tbsp
3/4 tsp baking powder
1/3 cup fat-free milk
one Tbsp canola oil
1/2 tsp vanilla
1/4 cup peanut butter
Another 1/4 cup sugar
three Tbsp unsweetened cocoa powder
one cup boiling water
Instructions:
Combine flour, first 1/4 cup sugar, sugar substitute, and baking powder. Add milk, oil, and vanilla. Mix until smooth; stir in the peanut butter. Pour into slow-cooker.
Mix together second 1/4 cup of sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow-cooker; do not stir. Cover, cook on high for 2 to 3 hours, or until toothpick inserted comes out clean.
Serve warm, with ice cream.
Makes six servings. Per serving: Calories 197 (calories from fat 73) total
fat 8 gm, cholesterol 0 mg, sodium 92 mg, total carbohydrate 29 gm, dietary
fiber 2 gm, sugars 18 gm, protein 5 gm.
Exchanges: Carbohydrate 0.5; Vegetable 2.0; Fat 0.5