Ingredients:

1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons dark honey
1 tablespoon fresh lime juice
1 firm yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest

Directions:

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Dice the pineapple and stir into the marinade.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade.
Remove the pineapple from the grill and place on a platter or individual serving plates.
Brush with the rum, if using, and sprinkle with the lime zest.
Serve hot or warm.

Ingredients:

1 tbsp. bouillon liquid
1 lb. lean ground beef
1 c. chopped green pepper
1 c. chopped onion
1 c. diet ketchup (click here for Homemade diet ketchup recipe)
2 tbsp. prepared mustard
Artificial sweetener to equal 1 tsp. sugar
1 tbsp. vinegar
Toasted bread

Directions:

Brown beef in bouillon. Meanwhile, prepare the vegetable mixture. Combine remaining ingredients. May prepare ahead to allow seasonings to blend. Add vegetable mixture to beef. Turn heat on low and simmer covered for 30 minutes. Toast bread and spoon mixture over.

6 oz. tomato paste
6 oz. water
3 oz. white vinegar
3 packets of artificial sweetener
1/2 teaspoon onion powder
1/2 tablespoon salt
(Optional) pinch of cloves, cumin, other spices you might like

Directions:

Put all ingredients into a mixing. Blend with spoon or whisk until combined.

Ingredients:

1 c. plain popped popcorn (unsalted, preferably air popped)
1 c. bite-size shredded wheat biscuits (shreddies works good too)
2 tbsp. raisins
1 tbsp. dry roasted sunflower seeds
1/2 tsp. ground cinnamon

Directions:

Mix first 4 ingredients.
Sprinkle cinnamon over mixture and toss lightly.

(Can be made in larger quantities and stored in an airtight container at room temperature.)

Yields 2 cups (2 servings).

Ingredients:

1 pkg. sugar-free lemon Jello
2 c. boiling water
2 tbsp. lemon juice
2/3 c. cabbage, chopped
2/3 c. green pepper, chopped
2 slices pimiento
Lettuce leaves

Directions:

Dissolve gelatin in boiling water and stir until completely dissolved.
Add lemon juice, add chopped vegetables and chill.
Slice when firm and serve on lettuce leaves with low-calorie dressing.

It is 20 calories and has large amounts of vitamins A and C.

Ingredients:

6 lg. cabbage leaves
1/2 lb. ground turkey
1 tbsp. minced onion
1 egg
1/4 c bread crumbs
Salt & pepper to taste
1 can stewed tomatoes any flavor

Directions:

Boil cabbage leaves in salt water for 5 minutes (just long enough to soften enough to be pliable), set aside to cool.
Mix ground meat, onion, salt, pepper, egg, and bread crumbs.
Carefully spread cabbage leaf.
Roll up small roll of beef mixture. Secure with toothpick.
Place rolls in boiler. Pour tomatoes over the top.
Simmer about 30 minutes.

You can also make this by omitting the meat and instead stuffing with carrots, rice, zucchini, etc. for a great vegetarian or side dish.

Ingredients:

1 1/3 cup of carrot (grated)
3 Cups water
2 Cups Flour
2 Cups Sugar Substitute
2 teaspoons baking soda
2 teaspoons cinnamon
½ Cup corn oil
½ cup Apple sauce
5 Egg whites
2 teaspoons Vanilla
¼ Cup chopped walnuts
½ cup Coconut
½ cup crushed Pineapple

(Optional) Frosting:
4 oz fat free cream cheese
¾ Cup powdered Sugar
¾ teaspoon Vanilla extract
1 teaspoon lemon juice

Preheat your oven to 350.
Grease a cake pan and dust with flour shaking off excess.
In a saucepan add the carrots and the water, bring to the boil and cook for 5 minutes.
Drain and set aside.

In a large bowl, whisk together the flour, sugar, baking soda and cinnamon.

In another bowl, beat together the oil, applesauce, egg whites and vanilla.

Add the flour mixture and beat. Fold in the cooked carrots, walnuts, coconut and pineapple.
Pour the batter into the prepared pan. Bake for 1 hour.

Frosting: Mix ingredients well until well blended and smooth. Frost top and sides of cake.

Ingredients:

1 cup finely chopped fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Directions:

In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro.
Season with cumin, salt, and pepper.
Cover, and chill in the refrigerator until serving.

PLEASE NOTE!!:

Fruit is very good for you, and as long as you’re eating a balanced diabetes diet you can have pineapple in moderation.

Keep in mind however that pineapple scores higher on the glycemic index than most other varieties of fruit. This means that eating pineapple may cause an undesirable increase in your blood glucose levels.

Eating too much pineapple may produce a negative effect on your blood glucose levels. This is because pineapple is higher in sugar than other fruits. A 1/2 cup of raw pineapple chunks contains 9.28 g total carbohydrate, most of it from sugar. You do gain fiber from pineapple, and there is no starch.

Corn is a starch, so keep that in mind when planning your meal.Your breakfast meals should be about half starchy foods, while your lunch and dinner meals should each have no more than 1/4 starchy foods.

Directions:

3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning

Directions:

Add prepared vegetables to soup stock.
Cook until vegetables are tender (about 1/2 hour).
Season to taste.
Serve hot.

NOTE: Any combination of vegetables may be used in this recipe, just be careful with things like potatoes and corn etc. As they can seriously spike your blood sugar.

You can turn this into vegetable beef soup by taking stew meat cut into bite size pieces and trim excessive fat. Brown the beef first with a teaspoon of olive oil, then add the roux along with the browned beef to the soup stock.

Ingredients:

cooking spray
1/2 medium onion, finely chopped
1 1/2 cups chicken stock/broth
1 (16 ounce) package frozen baby lima beans

Directions:

Heat a large saucepan over medium heat, and spray with cooking spray.
Saute onions until soft and translucent.
Pour in chicken broth, and bring to a boil.
Add lima beans, and enough water just to cover.
Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

Note that many commercial broths are high in salt content. We recommend you use chicken stock you’ve made yourself or Campbells low sodium broth for your health.