Diabetic Recipes

1 10oz box Frozen chopped spinach
1 lb Dreamfield’s thin spaghetti
2 tbsp olive oil
2 tbsp butter
1 large shallot, finely chopped
4 cloves garlic
1 can (14 oz) quartered artichokes in water, drained
Nutmeg
1 can (5oz) water-packed tuna, drained and flaked
1 lemon, juiced
2 tbsp chopped fresh thyme

Defrost the spinach and wring it dry. Bring a large pot of water to a boil, salt it, and add the spaghetti and cook according to pkg directions. Drain and let cool. In a larger skillet, heat the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring for 2 minutes. Add the artichokes and spinach; season with a little salt and pepper and a hint of nutmeg. Add the tuna and pasta to a bowl. Top with spinach and artichokes. Dress with the lemon juice and thyme. Serve or refrigerate for later.

4 slices turkey bacon cut into 1-inch pieces
12oz’s Dreamfield’s Penne pasta
2 ¼ cups low fat milk
6 oz  low fat cream cheese
2 cups shredded low fat cheddar cheese
6 oz’s cherry tomatoes halved
¼ cup low fat yogurt
1 tbsp apple cider vinegar
1 small head romaine lettuce, thinly sliced

Preheat oven to 375 degrees. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes, drain. In a large pot of boiling, salted water, cook the pasta until almost al dente, drain. In the same pot, bring the milk to a simmer over medium heat, whisking and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9 x 13 casserole dish that has been sprayed with Pam (you can thank me later for that tip). Bake until heated through, about 25 minutes. In a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.

*Dreamfields pasta products allow diabetics to enjoy a traditionally high carb menu without the 42 grams of carbs found in the other brands of pasta. There is only 5 grams of digestible carbs in Dreamfield’s products. Myself,being a diabetic, had found their product so good that it is the only pasta product I make and serve. Enjoy!!!

Our Staff’s Favorite Holiday Recipes

Latkes  by Roz
Approx 40 Latkes

When I have parties I usually make 100-200 latkes (just keep doubling the batches). I will also use multiple skillets and do alot at once so it doesn’t take that long.  I like to serve it with homemade applesauce, another option is sour cream. They are great as appetizers or with a great dinner–My family loves when I make these.  As you are cooking them, open all the windows and or light a nice smelling candle or your house will smell like Latkes! Enjoy!

6 large Idaho potatoes — peeled whole and put in a bowl with cold water
** (add ice if you want to do ahead-keeps from turning brown)
4 eggs
1 large sweet white onion
salt and pepper to taste
Vegetable Oil (get a large one)
(3 potatoes, 2 eggs, half onion make 1 batch)

Make batch 1

– Use a Food Processor to shred potato and onion
– Slice potato in 6 pieces, onion in 2 quarters–use the pulse button on the food processor and don’t make it mushy
   look at photo for consistency  (use a grater if you don’t have food processor)
– Pour Shredded onion and potato into a bowl, add 2 eggs, salt and pepper (to your own taste) Mix with a large spoon
– Have a skillet ready and hot -400 degrees
– Make sure Vegetable oil is about half inch high
– Spoon in mixture
– Wait till it gets dark on bottom before turning
– Lay some paper towels on a plate to drain the oil from the hot latkes as you take them out
– If you make them in advance, line standing up in a deep tray and reheat 20-30 minutes on 300 in oven

They are best when served hot

Have Fun!

Applesauce Recipe  (To be served with Latkes) by Ronna

– Gala Apples – 15 if large, 25 if small-medium
– Wash apples
– Leave the skin on and cut in ½.
– Put apples in a pot with an inch of water (leave seeds and core on apples).
– Cover the pot and cook apples for 30-45 minutes on medium heat.
– Take pot of apples off burner when they are fork soft. Let cool for 15 minutes.
– Strain the apples with the skin and seeds on in a Foley Food Mill into another bowl.
– Add honey – about 2 tablespoons (or to liking)
– Sprinkle Cinnamon (optional)
– Refrigerate

Can be made up to 2 days in advance

ENJOY!

Swedish Baked Rice   by Connie

1 Cup Rice                                                                            Meringue
6 Cups Water                                                                       5 egg whites
4 Cups Milk                                                                          10 Tbsp Sugar
5 Egg Yolks
1 Tbsp Cornstarch
¾ Cup Sugar
½ tsp salt
1 tsp vanilla

– Cook rice in salted water.
– Blanch & Drain
– Put rice in milk, boil 5 minutes
– Put beaten egg yolks & cornstarch into rice and bring to a boil.
– Add sugar, salt & vanilla.
– Place in baking dish & cover with Meringue.
– Bake in oven until meringue is brown 350-375 degrees

Sugar Cookies  by Amber

1 ½ Cups Powdered Sugar
1 Cup butter or margarine softened
1 tsp vanilla
1 tsp almond
1 large egg
2 ½ Cups flour
1 tsp baking soda
1 tsp cream of tartar (optional)

Beat powdered sugar, butter, vanilla, almond and egg with mixer or by hand. Stir in remaining ingredients and cover. Let chill at least 2 hours. Roll out on floured counter about 2 inches thick. Cut into shapes and bake about 7 to 8 minutes. Frost with icing.

Shrimp Appetizer  by Scott

1 Package Cream Cheese
1 Can of Tiny Shrimp
1 Bottle of Cocktail Sauce
1 Box of Your Favorite Crackers

Place cream cheese on a plate. Pour can of tiny shrimp over cream cheese. Pour cocktail sauce on top of shrimp. Cut slice off and place on favorite cracker.

Merry-Make Cutout Cookies  by Lori

My mom found this recipe in a 1958 copy of Good Housekeeping and it’s been a family favorite since.  The recipe makes about 5-6 dozen cookies.

1 cup butter-softened
1 1/2 cups confectioners sugar
1 egg beaten
1 tsp. vanilla
2 1/2 cups flour
1 tsp. soda
1 tsp. cream of tartar

Preheat oven to 350 degrees.  Cream butter and sugar.  Add egg and vanilla.  Combine flour, soda and cream of tartar. Add to butter and sugar

mixture.  Combine well and chill for at least 1 hour.  Roll dough out in portions and use your favorite holiday cut-outs to make cookies.  Bake for

10 to 12 minutes.  Enjoy!

Easy-Peasy Strawberry Dip  by Lori

2 containers of Kraft Strawberry flavored cream cheese
1 large container Marshmallow Creme

Combine all ingredients.  It’s wonderful with fresh fruit of any kind, especially strawberries.  Stand back!  It goes very fast!.

Pumpkin Walnut Cookies  by Lori

1 cup butter-softened
1 cup sugar
1 cup canned pumpkin
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 cup chopped walnuts

Preheat oven to 350 degrees.  Cream butter and sugar.  Add pumpkin, egg and vanilla.  Combine remaining ingredients.  Scoop dough with a large spoon, like a

soup spoon and bake for 13-15 minutes.  Let cool and then frost.

Cream Cheese Icing

1 3oz pkg. cream cheese-softened
1 cup confectioner’s sugar
2 tablespoon milk

Combine all ingredients.

These Pumpkin Walnut Cookies are my second favorite cookie (the Merry-Make Cutout Cookies are my number 1 favorite).  Bon Appetit and have the happiest and healthiest of holidays!

Fool Proof Fudge  by Lori

12oz Milk Chocolate Chips
6oz Semi-sweet Chocolate Chips
14oz Eagle Condensed Milk
Dash of Salt
1 ½ tsp Vanilla
½ Cups nuts (optional)

Melt Chips and milk until smooth over medium low heat. Remove from heat. Stir in vanilla and salt. Put wax in 8 inch pie plate. Pour mixture onto waxed paper. After chilled, warm at room temperature. Dump out and cut.

No Bake Cookies  by Connie

2 Cups Sugar
¼ Cup Cocoa
½ Cup Milk
½ Cup Butter

Mix & boil one minute. Remove from stove. Stir in 1 tsp vanilla. Stir together until thick. Drop by teaspoon on wax paper.

Mangomisu

18oz mascarpone cheese

2 ½ cups thickened cream

1/3 cup powdered sugar

2 egg yolks

1 vanilla bean, split, seeds scraped

½ cup Grand Marnier

Juice of 2 oranges

12oz savoiardi (sponge finger biscuits)

Raspberry Sauce
¼ cup caster sugar

9oz fresh or frozen raspberries

Juice of 1 lemon

Directions
Line the base of a 22cm springform cake pan with plastic wrap or baking paper.

Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

Meanwhile for the raspberry sauce, place the sugar and 2tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with raspberry sauce.

Serves 6-8

Cooking with Braces

http://www.braces.org/JustForKids/Recipes.cfm