Tuesday, April 10, 2007

recipes, treats and dinners

A tasty treat not for the reversal process but for diabetic maintenance

peanut butter-oat bars Peanut Butter Oat Bars Recipe PEANUT BUTTER OATS BARS 1 3/4 cups butterscotch chips or chocolate chip 1 cup natural-style smooth peanut butter(or chunky 1 cup rolled oats 1/2 teaspoon cinnamon 1/2 cup toasted walnut or pecan pieces ! 1/3 cups miniature marshmatlows
In a microwave-safe bowl, combine chips and peanut butter and microwave on high for 1 minute. Stir mixture, then microwave about 30 seconds more (or until the chips have melted completely).
Stir until the mixture is smooth. Stir in oats, cinnamon, nuts and marsh ma I lows. Pour into o foil-lined 8-by-8-inch baking dish (9-by-9-inch can also be used). Cover dish with foil and refrigerate for 30 to 60 minutes or until the
bars are nicely cooled and firm.
Cut into 25 pieces (cut the square baking dish into 5 columns going side to side and up and down). Store bars in refrigerator in ziplock
Per serving; 170 calories, 5 g protein, 17 g carbohydrate, 9 g fat, 37 g saturated fat, 2 g monounsaturated fat, 1.3 g polyunsaturated fat, no cholesterol, 2 g fiber, 50 mg sodium. Calories from fat:
48 percent. Omega-3 fatty acids, 0.2 g; Weight Watchers points, 4: omego-6 fatty acids, 1 g

I don't use the microwave or aluminum so I melted mine in my convection oven and put plastic wrap inside the glass pan.

These can't actually be called bars but square candies as they are pretty small, but delicious.

(2)This is on Dr. Mercola's site under the heading Is It Possible to Have a Healthy Dessert?

Chocolate Chip Chili Cheesecake:

4 Cocoa Cassava Bars, left unwrapped overnight to harden, broken up.
4 TBSP butter, room temperature
1 pound cream cheese, room temperature
¼ cup Xylitol
2 tsp. vanilla extract
2 eggs
2 TBSP flour (any type flour you like, even coconut flour)
½ cup organic sour cream
¾ cup evaporated milk
2 small chocolate or "chili chocolate" bars (broken into small pieces)

Put Cocoa Cassava Bars in zippered plastic bag, remove most air and seal.
Crush bars with rolling pin almost to crumbs. Place crumbs in mixing bowl.
Add butter to Cocoa Cassava crumbs and mash together well.
Spread crumb mixture onto bottom of 9" round, Springform pan.
Pat mixture down into pan bottom, until even and firm. Set aside.
Cream Cheese Filling:

In bowl, place cream cheese, Xylitol and vanilla extract.
Blend well (use mixer or emulsion blender)
Add eggs, flour. Blend again.
Add sour cream and evaporated milk.
Blend thoroughly, scraping down sides of bowl.
Assemble Cake, Sprinkle Topping, Bake:

Pour filling mixture over chocolate crumb crust.
Break up chocolate bars, while still in wrapper, using rolling pin.
Sprinkle chocolate bits evenly over cream cheese filling.
Bake in oven preheated to 350° F for 25 min.
Remove cake, cover loosely with foil.
Return to oven for 30-40 min (usually 35 min)
Remove from oven. Cool in fridge 4-5 hours. Do not cool at room temp.
Serve. ENJOY!!!

Here is one of my own recipes
'fake' Pinjur sauce
~~~~~~~~~~'pinjur sauce'~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
traditionally it's made with sweet peppers and eggplant, but here eggplant is not readily available, so I do this:

1 bag of frozen sweet pepper/onion mix.
1 medium can of stewed tomatoes, chopped or sliced. I use the kind with peppers and onions in it.
1 tbs. Paprika
1 tsp. garlic powder
Mix altogether in a sauce pan, mix well and heat to boiling (slowly!)
dump all this in a jar and refrigerate, this has no fat in it and all good vegies so spoon it onto fish or chicken right after you turn it, cover, simmer for a few minutes and eat, Yummy!

~~~~~~~~~~~~~~~~~~~~~GOURMET CHICKEN BREAST IN ONION/MUSHROOM SAUCE~~~~~~~~~~~~~~~~

1 chicken breast, boneless and skinless [if you buy yours doubled cut it in half, so it's actually half of one chicken breast]
2 tbs [OR LESS!] of olive oil
1 small onion sliced for half rings
2 garlic cloves diced
5 Large button mushrooms sliced
1 6" sprig of fresh rosemary leaves or 1 tbs of dried rosemary
1 tbs of 'fake' pinjur sauce, see March 2 message
1-2 tbs canned milk
1 tsp lemon juice if desired [TASTE FIRST!]
Sprinkle of Lemon Pepper spice [if you like it, or just salt and pepper it as you like it]

First drizzle some olive oil in the saute pan [the less the better]. Place your chicken breast in already seasoned as discussed above. turn on medium to low heat, for a few minutes.
Toss in garlic, onions and mushrooms in and 'sweat' the onions so they sizzle and turn translucent, not brown. This takes a bit longer, because the chicken takes a bit to cook, and you don't want your onions and mushrooms to get mushy. Stir often, after you decide the chicken is cooked nearly all the way, add the rosemary, 'pinjur' sauce and milk to make the sauce, add lemon juice if you like it piquant [lemon juice also lowers the GI number of any food it is on]

I always use lots of brocolli, carrots and onions in my soups and just single meals.
these vegetables really help yto lower the pH of our bodies and are also on the pain-free foods list.

(1) Diabetes Site/Cindy Kimura/BellaOnline's Diabetes Editor

(2)Is-It-Possible-to-Have-a-Healthy-Dessert? http://vitalvotes.com/blogs/public_blog/Is-It-Possible-to-Have-a-Healthy-Dessert--9652.aspx

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