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My husband has recently been diagnosed with diabetes and his sugar levels over 500, so we have been
looking for nothing but healthy recipes. This is one for jelly that he just made last night and it is REALLY
good, doesn't taste sugar free, but is totally sugar free! Enjoy!
Here is the link if you want to check out the site! Sugar Free Strawberry Jam Recipe - Food.com - 87549[h=1]Sugar Free Strawberry Jam[/h] By 89240 on March 27, 2004
Prep Time: 15 mins
Total Time: 20 mins
[h=2]About This Recipe[/h] "After spending too much money on store bought sugar free jams, I was given this recipe by a friend. It tastes better than most you find in the store, and is much cheaper. I use granular splenda, and don't measure it, I just add until it tastes sweet enough."
16 ounces frozen strawberries
1 1/2 teaspoons plain gelatin
2 tablespoons cold water
6 -10 packets Splenda sugar substitute ( or equivalent in granular form)
1 -2 tablespoon water, if needed
In a bowl, soften gelatin in 2 tablespoons cold water.
If your strawberries are whole, crush them, or chop into small pieces.
Place strawberries into a heavy sauce pan, along with any any juices.
If they don't have much juice from thawing, add 1-2 tablespoons water.
Bring to a boil, reduce heat and simmer until strawberry pieces are softened.
Stir in softened gelatin until completely dissoved.
Remove from heat and stir in Splenda.
Chill well before serving.
Note: do not add too much water along with the strawberries, they will probably release enough moisture while heating.
1 Preheat oven on BROIL to 350 degrees F. Place foil over baking sheet and oil lightly.
2 Wash and cut eggplant into 1-inch thick rounds. Place flat side of each round on baking sheet. Cut onion into thin slices and peel garlic. Slice or press garlic. Cut basil into ribbons.
3 Sprinkle salt (just a little bit) over the eggplant rounds. This will take away some of the bitterness of the eggplant. Place baking sheet in oven. At 5 minutes check for tenderness (they may be golden). If tender/golden flip each round over, repeat salt sprinkle and place in oven for another 5 minutes.
4 While the eggplant cooks for the 2nd 5 minutes, cut tomato into thick slices. Check eggplant for tenderness again and place one tomato slice on top of each eggplant round. Place in oven for another 5 minutes.
5 Heat olive oil in pot and add garlic. Saute for about 30 seconds and add onion. Keep stirring until onion is lightly browned. Add mushroom. Once mushrooms are cooked down, add spinach. The moisture from the spinach will give you time to leave the skillet and remove the baking sheet from the oven. Tomatoes should be lightly browned.
6 Add sauce to pot and stir until heated all the way through. Add cayenne pepper and crushed red pepper to taste. Pour sauce and vegetables over eggplant and tomatoes - covering completely.
7 Add basil ribbons to the top and put back into oven for 3 minutes. Add cheese to top and cook for 2 more minutes.
4 cups chopped broccoli (about 1 large head)
1 garlic clove
4-6 large basil leaves
1/4 teaspoon salt
1 tablespoon olive oil
1/4 cup water
1/4 teaspoon fresh lemon juice
1/4 cup Parmesan cheese
1 pound cooked pasta
Fill a large stock pot with water and place over medium-high heat for boiling the pasta. While waiting for it to bubble, invite your child to help break or cut apart the head of broccoli with a butter knife and place in a large saucepan.
Chop the garlic and add to the saucepan with the broccoli. Add enough water to cover the bottom of the pan, cover, and place over medium heat until the broccoli is fork tender.
Once steamed, strain the broccoli and place in a blender along with the basil leaves, salt, olive oil, and water. Invite your child to help press the buttons to pulse the pesto together. If needed, add an additional tablespoon of water to thin the sauce. This step can also be done with a hand blender.
Place the blended broccoli in a large bowl, add the lemon, and then stir in the Parmesan cheese. Taste the sauce for seasoning and add to your family's taste. Squeeze in more lemon, add a dash of pepper, or sprinkle with a pinch of chopped basil.
Once the pasta is cooked to your liking, strain and add to the pesto. Stir and then serve with an additional drizzle of olive oil.
3/4 pound skinless, boneless chicken breast halves, cut into pieces
1/2 teaspoon black pepper
Olive oil-flavored cooking spray
1 teaspoon olive oil
10 ounce turkey breakfast sausage
2 1/2 cups chopped onion (about 2 large)
2 1/4 cups chopped celery (about 6 stalks)
1 3/4 cups sliced green onions (about 7)
1 cup chopped green bell pepper (about 1 large)
2 garlic cloves, minced
2 chicken-flavored bouillon cubes
3 1/3 cups hot water
3 tablespoons fat-free Italian dressing
1 1/4 cups uncooked long-grain rice
Sprinkle chicken with black pepper. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; sauté 3 minutes. Remove chicken; set aside.
Combine sausage and next 5 ingredients in pan. Cook over medium-high heat until sausage is browned. Stir in chicken.
Dissolve bouillon cubes in hot water; stir in dressing. Add to pan, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Toss before serving
Calories per serving:345
Calories from fat: 0.0%
Fat per serving:7.5g
Saturated fat per serving:1.2g
Protein per serving:26g
Carbohydrates per serving:43.8g
Fiber per serving: 3.6g
Cholesterol per serving: 62mg
1 10 – ounce thawed broccoli
1 cup chicken stock
1 cup white rice
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favourite kind)
1/2 tsp salt and pepper – to taste
Move cooked rice to a bowl to cool for a minute.
Throw in all the ingredients, but only use 1/2 of the cheese.
Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/2 cup pizza sauce
2 cups torn fresh baby spinach leaves
1 cup sliced fresh mushrooms
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
Top crust evenly with pizza sauce, spinach and mushrooms. Sprinkle with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 6 minutes longer or until crust is golden brown and cheese is melted.
12 ounces boneless beef sirloin steak, cut 3/4 inch thick
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon canola oil
2 cups halved and thinly sliced sweet onions, such as Vadalia or Maui
8 6 inches corn tortillas, warmed
1 mango, seeded, peeled, and chopped
1/4 cup snipped fresh cilantro
1. Preheat broiler. Trim fat from steak. In a small bowl combine salt, black pepper, and cayenne pepper; sprinkle evenly over steak. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 12 minutes or until desired doneness, turning once. Cover with foil; let steak stand for 5 minutes.
2. Meanwhile, in a large skillet heat oil over medium heat. Add onions; cover and cook about 12 minutes or until very tender and brown, stirring occasionally. Turn heat to medium-low if onions start to get too brown.
3. Thinly slice steak across the grain. Divide steak, onions, and mango among tortillas. Sprinkle each with cilantro and serve with lime wedges for squeezing. Serve immediately.
2 tablespoons clear Italian salad dressing
1/2 pound asparagus, cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed
1 medium yellow summer squash or zucchini, cut into julienne strips (1-1/2 cups)
1 cup sliced fresh mushrooms
3 8 ounce package Boboli (six 6-inch Italian bread shells)
1/4 cup clear Italian salad dressing
1 ripe large tomato, seeded and chopped (1 cup)
1/4 teaspoon coarsely ground pepper
1 cup shredded mozzarella cheese (4 ounces)
1. In a medium skillet heat the 2 tablespoons Italian salad dressing. Add asparagus and summer squash or zucchini; cook and stir for 2 minutes. Add mushrooms; cook and stir 1 minute more.
2. Place bread shells on a lightly greased baking sheet. Brush bread shells with the 1/4 cup Italian salad dressing. Using a slotted spoon, top bread shells with the cooked asparagus mixture. Top with chopped tomato; sprinkle with pepper. Combine mozzarella cheese and Asiago or Parmesan cheese; sprinkle over pizzas.
3. Bake in a 400 degree F oven about 8 minutes or until cheese melts and pizzas are heated through. Cut the pizzas into wedges to serve. Makes 12 appetizer servings.
1 1/2 cups (5 oz) uncooked bow tie pasta (farfalle)
1/2 lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
1 1/3 cups (6 oz) fresh baby carrots, halved lengthwise
1 cup Progresso® chicken broth (from 32-oz carton)
4 teaspoons cornstarch
1/2 teaspoon garlic-pepper blend
1 lb fresh turkey breast slices, cut into thin bite-sized strips
1 cup fresh whole mushrooms, quartered
1 can (14 oz) whole baby corn, drained, rinsed
1 teaspoon grated lemon peel
In Dutch oven or large saucepan, cook pasta to desired doneness as directed on package, adding asparagus and carrots during last 2 to 4 minutes of cooking time. Cook until asparagus is crisp-tender. Drain.
Meanwhile, in small bowl, combine broth, cornstarch and garlic-pepper blend; mix well. Set aside.
Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add turkey and mushrooms; cook 3 to 5 minutes or until turkey is lightly browned and no longer pink, stirring frequently.
Add broth mixture; cook and stir just until mixture begins to thicken. Add cooked pasta and vegetables, corn and lemon peel; cook and stir until thoroughly heated. If desired, season with salt and pepper to taste.