a nice chili for fall lowfat and diabetic friendly

Beefy Corn and Black Bean Chili


1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)


Preparation1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
Nutritional InformationCalories:
193 (14% from fat)Fat:
3g (sat 1g,mono 1g,poly 0.3g) Protein:
20gCarbohydrate:
20gFiber:
3.4gCholesterol:
40mgIron:
2mgSodium:
825mgCalcium:
0.0mg

My daughter took this picture she is a better photographer than me

It's a mockingbird

My fall wall hanging

I am no photographer so bear with me folks

I just finished my son's rag quilt today

I hope he likes it

Believe it or Not! It snow's in dixie. Here are a few photos of the storm this past febuary

another diabetic recipes I love muffins

Lite Pumpkin Cream Cheese Muffins


Ingredients

 TOPPING
1/3 c. chopped pecans
1/4 c. splenda
1/4 c. brown sugar (or you can use splenda brown sugar blend)
1 tb. cinnamon
BATTER:
1 1/4 cups all-purpose flour
3/4 cup splenda
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 egg
2/3 cup canned pumpkin
1/2 cup natural applesauce
1 tsp vanilla extract
FILLING:
1 (8 ounce) package fat free cream cheese
2 egg whites
1 teaspoon vanilla extract
3 tablespoons splendaTOPPING
1/3 c. chopped pecans
1/4 c. splenda
1/4 c. brown sugar (or you can use splenda brown sugar blend)
1 tb. cinnamon






Directions
Preheat oven to 350 degrees.

Pam the muffin pan you plan to use.

Mix topping ingredients together in a separate bowl and set aside.

In a small bowl, beat cream cheese until soft. Add egg, vanilla and splenda. Beat until smooth, then set aside. (Don't worry if it's a little lumpy.)

In a large bowl, mix flour, splenda, baking soda, and spice. Add egg, pumpkin, applesauce and vanilla. Beat together until smooth. Set aside.

Place pumpkin batter in muffin cups about 1/4 full. Then add one to two tablespoons of the cream cheese filling. Top with more pumpkin batter and sprinkle with pecan topping.

Bake at 350 degrees for approximately 15 minutes or until done. Makes 12 moist muffins.

Servings Per Recipe: 12
Amount Per Serving
Calories: 133.8
Total Fat: 3.2 g
Cholesterol: 19.2 mg
Sodium: 163.8 mg
Total Carbs: 20.9 g
Dietary Fiber: 1.3 g
Protein: 5.6 g

my two college freshmen when they were little guys kinda funny huh