Thursday, June 30, 2011

Crispy Peanut Butterscotch Pie

This little recipe caught my eye one day as I perused several cookbooks from the library. I quickly copied it down, but didn't have time to try it until tonight. We'll be having family in town for the holiday weekend, so I thought I'd test this out in advance to see if it would qualify as good "party food".

It's safe to say that I've found a new favorite dessert!

So... without further ado.. here we go!

  • 1/4 c. creamy peanut butter
  • 1 T. honey
  • 1 1/2 c. Rice Krispies
  • 1 (1 oz.) package of sugar-free butterscotch instant pudding mix
  • 2 c. 1% milk
  • 1 c. frozen fat-free whipped topping, thawed
Combine peanut butter and honey in a medium microwave-safe bowl; microwave at HIGH 30 seconds, stirring until mixture melts. Stir in cereal. Line an 8" cake pan with wax paper and press mixture evenly into the bottom of the pan.

Making the crust

Still on the crust...

Prepare pudding mix according to package directions, using 2 c. milk; fold in whipped topping. Spoon pudding mixture into pan. Cover and freeze until firm. Let stand at room temp 10-15 minutes before serving. (Now, I'll confess, we left it out longer than that, and while it got really messy, it was actually better than if it was frozen solid!)

Yield: 6 servings  
Carbs: 23 g per serving
Calories: 175 per serving

Seriously, you gotta try this.. the perfect blend of cold, sweet, and crispy!

When life gives you lemons...

Make Lemonade.
You know the saying.

Today, I decided to take this catchy little phrase literally. Diabetes can sour life if you let it, but with a positive attitude and willingness to learn, any situation can be sweetened.

But back to the real lemons. Okay, the 4th of July weekend is nearly upon us, and I've been thinking through all of my favorite summer holiday foods, trying to plan a menu that my extended family will enjoy... and that I can enjoy as well! In my opinion, lemonade is essential to any and all picnics. We happened to have two lemons sitting in our kitchen, so I grabbed them and set out to discover sugar-free lemonade.

With the combined input of several websites, this is what I came up with! It's so quick and easy.. because you use Stevia (sugar substitute), you don't even need to heat water to dissolve the sugar into a syrup, like most lemonade recipes!

(Keep in mind.. this only makes about 1 qt. of lemonade since that's all the lemon I had to work with! This is easily doubled, tripled... etc.)

  • 2 large lemons (to make about 1/3 cup of fresh lemon juice)
  • 1 qt. of cold water
  • 2-3 packets of Stevia sweetener (It depends on how sweet you like it! I made it with just two, and loved the bit of tartness that remained)
Set the lemons out at least one hour before you want to use them to let them warm up. Before cutting the lemons, roll them on the counter top, applying firm pressure with your palms to soften them. Cut lemons in half and squeeze the juice into a measuring cup until you have about 1/3 cup. Mix with cold water and Stevia, and enjoy!

Next time I make this, I think I'll serve it with crushed ice and some fresh raspberries or strawberries. I may even add a bit of lime juice for some extra tangy-ness! 

Happy summer!

Moussaka: A Lasagna Wanna-be

My sister introduced me to moussaka just a few weeks, ago, and I'll be honest.. I was pretty skeptical at the time. If you're like me, you probably haven't even heard of it before! So.. a quick description. Moussaka is a Greek dish similar to lasagna, the primary difference being that it uses eggplant instead of noodles, and it also contains cinnamon and nutmeg. (Thus my skepticism... eggplant? cinnamon? nutmeg? in one dish??)

It would seem that my sister had every right to rave over this dish. The eggplant is a great substitute for carb-laden pasta, although it has a slightly different texture. My favorite part of the dish, however, is the addition of the cinnamon and nutmeg. Delicious. Think comfort food. Think warm, cozy flavors. Moussaka was a hit with the whole family, and we'll definitely keep this one around!

Warning: this dish does take 30-40 minutes of prep time, as well as 45 minutes to bake, so make sure you set out on this venture with time to spare!

Serves 4, approximately 12 carbs per serving.


  • 2 medium eggplants
  •  olive oil (as needed)
  •  1 lb lean ground beef (or can use ground lamb)
  •  2 medium onions, peeled and chopped
  •  2 tablespoons fresh minced garlic (or to taste, I use lots!)
  •  1 (8 ounce) can tomato sauce
  •  1 teaspoon dried oregano (or to taste)
  •  1 teaspoon salt, divided (or to taste, I use seasoned salt)
  •  1/2 teaspoon fresh ground black pepper (or to taste)
  • 1/2 T. ground nutmeg
  • 1/2 T. ground cinnamon  

Cheese Sauce
  • 3 tablespoons butter
  •  1/2 teaspoon salt (I use seasoned salt)
  •  1/2 teaspoon fresh ground black pepper (or to taste)
  •  2 tablespoons flour
  •  1 cup half-and-half cream
  •  1 egg
  •  1/2 cup grated parmesan cheese (can use more) 
1. Grease a 9 x 9-inch baking pan 

2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
3. Lightly coat each side of sliced eggplant with olive oil then season slices with salt and pepper  
4. Place the eggplant slices on a cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices. (Don't go overboard with the oil.. you don't want it to be greasy!)

5. In the bottom of the prepared baking dish arrange half of the eggplant slices.
6. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
7. Add in the garlic, tomato sauce, oregano, cinnamon, nutmeg, and 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices. 
8. Arrange the remaining eggplant slices over the beef mixture.    

9. Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
10. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
11. Pour the cheese sauce over mixture in baking dish.
12. Bake in a preheated 350 degree F oven for 45 minutes.

 Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

Voila! Dinner is served! 

Tuesday, June 28, 2011

Asian Chicken and Mandarin Orange Salad

Nothing speaks summer like a light salad topped with fruit and grilled chicken!

This was my supper tonight, and it was delicious! Even better, it's so easy to throw together. (Sorry there's no picture.. I'll try to add one later!)

Ingredients (for one salad):

  • Spinach and lettuce salad mix
  • 2 T. slivered almonds
  • 1 small chicken breast, grilled and cut into cubes
  • 1/3 cup of canned mandarin oranges, drained
  • 1/2 cup chow mein noodles
  • 2 T. Kraft Asian Toasted Sesame Dressing
Toss all ingredients together and enjoy! I calculated this to be approximately 24 carbs. That's my kind of supper right there! I was left with plenty of carbs to enjoy a side of fresh pineapple and raspberries, as well as a sugar-free fudgsicle. 

Summer has never tasted better :)

Monday, June 27, 2011

A Possible Cure for Type I Diabetes??

Fascinating new study that may have some great implications for diabetics in the future! Check it out...