My hubby got me a steamer

Fed ex brought me a steamer thursday nite, my hubby surprised me, now I know why I married that man. I steamed some green beans for lunch yesterday and they were so good, just added some season salt. Yummy

Diabetics Rejoice! I bring you banana pudding

I found this on the southern living website http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001989997
being a southern girl, I did a happy dance.

Ingredients

• 1/3  cup  all-purpose flour
• Dash of salt
• 2 1/2  cups  1% low-fat milk
• 1  (14-oz.) can fat-free sweetened condensed milk
• 2  egg yolks, lightly beaten
• 2  teaspoons  vanilla extract
• 3  cups  sliced ripe bananas
• 48  reduced-fat vanilla wafers
• 4  egg whites
• 1/4  cup  sugar (I use splenda blend)

Preparation

1. Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
2. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.
3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.
4. Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.
Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.

Nutritional Information

Calories: 359 Fat: 3.6g (sat 1g,mono 0.7g,poly 0.3g) Protein: 11g Carbohydrate: 70.7g Fiber: 1.3g Cholesterol: 58mg Iron: 1.1mg  Sodium: 234mg Calcium: 242mg

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