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"O" 05-22-08
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Index
1.
Old-Fashioned Bread Pudding
2. One-Pot
Dinner
3. Orange
and Raspberry Sparkle
4. ORANGE-YOGURT
SHAKE
5. Oven-Baked
Herb Potatoes
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1. Title: Old-Fashioned
Bread Pudding
Categories: Diabetic, Breads/bm, Desserts
Yield: 8 sweet ones
6 sl White bread;
day-old-crust removed
1 ts Ground
cinnamon;
1/2 c Seedless raisins;
2 tb Margarine;
reduced-calorie -melted
Vegetable cooking spray;
4 Eggs;
Sugar
substitue to equal 3/4-cup, divided
2 c Skim milk;
1 ts Vanilla extract;
Brush bread lightly with melted margarine;
sprinkle with 1 ts sugar
substitute and cinnamon. Quarter each
bread slice. Layer with
raisins in a 1 1/2 -quart casserole dish
coated with cooking spray.
Set dish aside. Combine eggs, milk,
vanilla, and remaining 2 ts sugar
substitute; pour over bread and raisins in
dish. Place dish in a pan
containing 1 inch of hot water. Bake
at 350 degrees for 55 minutes
to 1 hour or until a knife inserted in
center comes out clean out
clean. Server warm, or cover and
refrigerate until thoroughly chilled.
Food Exchange per serving: 1 STARCH
EXCHANGE + 1 FAT EXCHANGE + 1/2
FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR:
19gm; PRO: 7gm; FAT: 4gm;
SOD: 160mg;
Source: All New Cookbook for Diabetic and
Their Families.
Brought to you and yours via Nancy O'Brion
and her Meal-Master
------------------------------------------------------
2. One-Pot Dinner
Ingredients:
1/2 pound lean ground beef
1 medium onion, chopped
1 cup chopped celery
3/4 cup chopped red & green pepper
2 teaspoons Worcestershire sauce
1 teaspoon salt (optional)
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups uncooked no-yolk medium egg noodles
1 (16 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can no-salt added stewed tomatoes
3/4 cup water
1 low-sodium beef bouillon cube
Directions:
In a large saucepan or skillet, cook meat until no
longer pink; drain. Add onion,
celery and peppers; cook for 5 minutes or until
vegetables are crisp-tender.
Add Worcestershire sauce, salt, if desired, basil
and pepper. Stir in noodles,
beans, tomatoes, water and bouillon. Bring to a
boil. Reduce heat; cover and
simmer for 20 minutes or until noodles are tender,
stirring occasionally.
Yield: 5 servings
Source: LOH Recipes
------------------------------------------------------
3. Orange and Raspberry Sparkle
Prep Time:
5 min
Total Time:
3 hr 5 min
Makes:
1 gal. or 16 servings, 1 cup each
1 env. KOOL-AID Orange Flavor Unsweetened Soft
Drink Mix
1 env. KOOL-AID Raspberry Flavor Unsweetened
Soft Drink Mix
2 cups sugar
3 qt. (12 cups) ice water
1 bottle (1 L) ginger ale, chilled
MIX drink mixes and sugar in large plastic or
glass pitcher. Add ice water; stir until drink
mixes and sugar are completely dissolved.
REFRIGERATE several hours or until chilled.
STIR in ginger ale just before serving.
Kraft Kitchens Tips
Special Extra
Garnish each glass with a fresh orange slice.
Calories
120 Total
fat
0 g
Saturated
fat
0 g Cholesterol
0 mg Sodium
15 mg Carbohydrate
31 g
Dietary
fiber
0 g
Sugars
30 g
Protein
0 g
Vitamin A
0 %DV
Vitamin C
15 %DV Calcium
0 %DV
Iron
0 %DV
Source: © 2007 Kraft Foods Inc. All rights
reserved
------------------------------------------------------
4. Title: ORANGE-YOGURT SHAKE
Categories: Beverages, Low-fat, Diabetic
Yield: 5
servings
1
(6 oz.) can frozen orange juice concentrate,
thawed and undiluted
1 c
Skim milk
3/4 c Plain nonfat
yogurt
Combine all
ingredients in container of an electric
blender or food processor; cover and
process until
smooth.
Pour into
individual glasses, and serve
immediately. Yield: 5 servings.
Nutritional
information per 1/2 cup serving:
calories - 91, protein - 5 gm., fat -
trace,
carbohydrates - 18 mg., cholesterol -
2 mg., sodium -
54 mg., fiber - trace. Diabetic
Food Exchanges: Fruit
- 1, Skim Milk - 1/2.
FROM: The Complete
Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995.
ISBN:
0-8487-1431-8. Formatted to MM by
Trish McKenna
11/19/95. Submitted By “LISA (POOH)
CRAWFORD IN
PERRINE, FLORIDA” <LISA_POOH@DELPHI.COM>
On SUN, 19
NOV 1995 234142 -0500 (EST)
------------------------------------------------------
5. Title: Oven-Baked Herb Potatoes
Categories: Diabetic, Vegetables
Yield: 4
servings
2 md Baking
potatoes
1/2 ts Dried thyme
1 tb
Vegetable oil
1/2 ts Dried oregano
Slice the potatoes about 1/4 inch
thick. Brush the slices with the
vegetable oil. Place in baking
pan. Sprinkle with thyme and
oregano. Bake in 400 F oven for 15 to
20 minutes, or until tender.
1/4 recipe - 102 calories, 1 bread, 1
fat exchange 17 grams
carbohydrate, 2 grams protein, 4
grams fat 3 mg sodium, 396 mg
potassium, 0 cholesterol
Source: Am. Diabetes Assoc.
Holiday Cookbook by Betty Wedman, 1986
Shared by Elizabeth Rodier, similar
recipe tested Nov 93
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