Grilled Peach- and Mustard-Glazed Pork Tenderloin

If you are a diabetic your best bet is to use sugar-free preserves, this is a tasty easy recipe I got from betty crocker and it is so good. http://www.bettycrocker.com/recipes/grilled-peach--and-mustard-glazed-pork-tenderloin/30581893-5cc6-43e6-901c-71d803e561ae

Marinade

1/2	cup peach preserves
2	tablespoons Dijon mustard
2	teaspoons olive or vegetable oil
1/4	teaspoon dried thyme leaves
1/4	teaspoon salt

Pork

2	pork tenderloins (about 3/4 lb each)

1. In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
2. Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
3. In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

Substitution

Apricot preserves can be used instead of the peach preserves.

How-To

Zippered freezer plastic bags are great for mess-free marinating. Place the meat in the bag, fold over the top and squeeze out all the air, allowing the marinade to completely coat the food. When it's time to grill, take the bag outside and transfer the marinated meat to the grill.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 220
  • (Calories from Fat 60),

• Total Fat 6g
  • (Saturated Fat 1 1/2g,
  • Trans Fat 0g),
• Cholesterol 45mg;
• Sodium 280mg;
• Total Carbohydrate 19g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 22g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 0 Starch;
• 1 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 3 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet.

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Double Chocolate Cheesecake

who loves dessert? Me! Here is a diabetic friendly dessert from pillsbury http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=4517

Ingredients:

	Crisco® Original No-Stick Cooking Spray
3/4	cup graham cracker crumbs
1/4	cup sugar ( I use splenda blend)
3 (8 oz.)	packages reduced fat cream cheese, softened
1/3	cup unsweetened cocoa powder
3	tablespoons Pillsbury BEST® All Purpose Flour
3	large egg whites
1 (14 oz.)	canEagle Brand® Low Fat Sweetened Condensed Milk
1	large egg
1/4	cup semi-sweet chocolate chips, melted
1 1/2	teaspoons vanilla extract

Preparation Directions:

1.	HEAT oven to 300°F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
2.	COMBINE graham cracker crumbs and sugar; sprinkle evenly into bottom of pan.
3.	BEAT cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
4.	BAKE 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

Brownie Bites with Caramel Fluff

I found this on pillsbury and it  is low sugar and lowfat, we like that. http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=3898

Ingredients:

	Crisco® Original No-Stick Cooking Spray
1 (12.35 oz.)	package Pillsbury® Reduced Sugar Chocolate Fudge Brownie
1/3	cup Crisco® Pure Vegetable Oil
OR	1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3	tablespoons water
1	large egg
1/3	cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping, plus additional for drizzling if desired
2	cups sugar free frozen whipped topping, thawed
2	teaspoons mini semi-sweet chocolate chips

Preparation Directions:

1.	HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
2.	COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
3.	BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish.
4.	STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired.

Wow! I just realized I have lost 70 pds

I really can't believe, I did it. Who says you can't do anything if you try

Mocha Espresso Parfaits

Here is a healthy dessert to indulge in, I got it from kraft website http://www.kraftrecipes.com/recipes/mocha-espresso-parfaits-70058.aspx

1 container (16 oz.) BREAK-STONE'S or KNUDSEN 2% Milk-fat Low Fat Cottage Cheese

1/4 cup  sugar

1 Tbsp. unsweetened cocoa powder

2 tsp.  MAXWELL HOUSE Instant Coffee

2 cups sliced strawberries

1/2 cup  thawed COOL WHIP LITE Whipped Topping

1/4 cup PLANTERS Sliced Almonds, toasted

Make It

PLACE cottage cheese, sugar, cocoa and instant coffee in food processor container; cover. Process until well blended, stopping occasionally to scrape down side of food processor container.
SPOON half of the cottage cheese mixture evenly into 4 parfait glasses; top with half of the strawberries. Repeat layers. Top with the whipped topping and almonds.
SERVE immediately. Or, cover and refrigerate until ready to serve.

Kraft Kitchens Tips

Substitute

Substitute fresh raspberries for the sliced strawberries.

Calories  220 Total fat  7 g Saturated fat  3 g Cholesterol  10 mg Sodium  370 mg Carbohydrate  29 g Dietary fiber  3 g Sugars  21 g Protein  13 g Vitamin A  6 %DV Vitamin C  80 %DV Calcium  10 %DV

Iron  6 %DV Healthy Living Information Good source of vitamin A or C Diet Exchange 1-1/2 Carbohydrate + 1/2 Fruit + 2 Meat (VL) + 1 Fat

Rustic Italian Chicken & Rice

Here is another healthy recipe from the Kraft website http://www.kraftrecipes.com/recipes/rustic-italian-chicken-rice-121385.aspx?cm_mmc=eml-_-rbe-_-20110104-_-1029 to help you eat healthy this year

 

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided

4 small  boneless skinless chicken breasts (1 lb.)

1 onion, sliced

1   zucchini, cut in half lengthwise, then crosswise into 1/2-inch-thick slices

1 red pepper, cut into strips

1-3/4 cups  spaghetti sauce

2 cups hot cooked long-grain brown rice

1/2 cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
ADD remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.
SPOON rice onto platter; top with chicken, sauce and cheeses.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Special Extra

Sprinkle with 1/4 cup thinly sliced fresh basil just before serving.

Calories  480 Total fat  17 g Saturated fat  4.5 g Cholesterol  80 mg Sodium  820 mg Carbohydrate  45 g Dietary fiber  6 g Sugars  10 g Protein  36 g Vitamin A  40 %DV Vitamin C  45 %DV Calcium  30 %DV

Iron  15 %DV Healthy Living Information Low calorieCarb Choices: 3 Diet Exchange 2-1/2 Starch + 1 Vegetable + 4 Meat (L) + 1 Fat

chicken dumpling soup

I got this off of the taste of home website  http://www.tasteofhome.com/Recipes/Chicken-and-Dumpling-Soup-2  It is low-fat and healthy. I am on a strict diabetic diet and I can enjoy this without worry, give it a try.

• 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons olive oil
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken broth, divided
• 1 cup water
• 2 cups frozen French-cut green beans
• 1-1/2 cups sliced onions
• 1 cup coarsely shredded carrots
• 1/4 teaspoon dried marjoram
• 2/3 cup reduced-fat biscuit/baking mix
• 1/3 cup cornmeal
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/3 cup fat-free milk

Directions

• Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and no longer pink.
• In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Meanwhile, in a small bowl, combine the biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 4 servings.

Nutrition Facts: 1-1/4 cups soup with 3 dumplings equals 353 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 1,111 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 2 vegetable, 1 fat.