This is ridiculously easy and very yummy!
1 16oz can Pumpkin
1 chocolate cake mix, pudding type
Mix the two together, slowly and gently, until you have a consistency of a thick chocolate frosting. Drop by large spoon-full into a well sprayed muffin pan. Bake at 350 for about 35 minutes, depending on elevation. Serve warm or cold! Makes twelve brownies each brown is about 220 calories depending on the cake mix you use.
1 lb small Navy Beans
1 lbs cubed chicken breast
1 can Ortega chilies (more if so desired)
Clean and soak the Navy Beans, in very hot water, for two hours. Rinse, place in large stew pot and cover with cold water. Bring to a simmer and cook for two hours, adding enough water to keep the beans covered and to keep them from burning. Once the beans are soft, add the chicken and Ortega chilies. Slowly simmer until thick. Serve with Whole Grain Corn Bread or your favorite crackers. Serves 6 easily.
185 Calories per one cup serving
12 grams dietary fiber per one cup serving
The cooking time may vary depending on where you are and your elevation. Keep in mind this was developed at 6500′ in elevation in a very dry cold part of Nevada. Yes, cold exists in Nevada! All ingredients are organic.
1 C Corn Meal (course ground)
1 C Whole Wheat Flour
1/2 C Stevia for baking
1 Tbs Baking Powder
2 tsp sea salt (1 tsp iodized table salt can be used)
2 C Low Fat Butter Milk
1 C Non-fat Greek Yogurt
4 egg whites
Sift together dry ingredients making sure the baking powder is well distributed. In a separate bowl, whisk together all wet ingredients and slowly fold them into the dry. Spray oil a glass baking dish (9 x 9) and pour corn bread mixture. Bake at 350F for about 45 minutes or until a knife inserted into the middle comes out clean. Serves 8 fairly large pieces at 163 calories each piece. Enjoy!
Okay, I am always playing with good recipes but trying to make them Diabetic and man friendly! Well, here I am and posting a recipe my husband and son, as well as daughter and daughter in law, all like! Woo Hoo! This makes a HUGE amount but is easily cut in half!
8 C chicken broth (I use powdered parve chicken consumme)
1 C Brown Rice
1 lb Ground Turkey
1/2 Lb Turkey Sausage (skinless so you don’t get the piggie casings)
1 Pkg Matzo Ball mix (the entire box)
4 eggs
2 bunches Fresh Kale
Bring the chicken broth to the point of steaming but not boiling. Pour in brown rise; allow to cook while you prepare the rest. Mix the turkey, turkey sausage, eggs and matzo ball mix. Allow to stand in fridge for at least 30 minutes. While this is chilling, strip the kale from its stalks and then rinse in really cold water. Loosely chop into bite size pieces. Now, form the Turkey mixture into small meat balls (about 2 tbs raw) and drop into broth. This will make 35 – 40 meatballs. Cook meatballs for 20 minutes. To serve, layer a handful of kale in the bottom of the soup bowl. Pour broth with a bit of rice over the top. Place three or four meatballs on top. Yummy with a bit of farm cheese on top or just the way it is. Enjoy!
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