Choose your fruit. Remove seeds, pits, stems etc. then chop.
Taste a small amount to see how sweet it is. If it’s too sour/tart add a bit of sweetener to it as well.
For every 2 cups of fruit, add 1/4 c. water
Cook until fruit is soft and mushy (10-15 mins). Mash with potato masher into a good puree.
Continue simmering until puree is thick.
Place a sheet of plastic wrap or parchament paper (not wax paper as it will stick) in the bottom of a cookie sheet.
Smooth a thin layer of pureed fruit with the edge of a plastic spatula.
Place in the oven to dry at the lowest heat, about 120F, for about 2 hours, or until dry, then remove and cool.
Peel off and roll in plastic wrap.
For variety, sprinkle with finely chopped walnuts before drying.
Short 2 minute video to help people at risk for diabetes, pre-diabetes, and newly diagnosed diabetics remember the best way to eat.
1 tsp. olive oil
1 lb. lean ground round
2 (6 oz.) can tomato paste
3 c. water
1/4 tsp. salt (optional)
1 tsp. pepper
2 Tbls. oregano
2 Tbls of garlic powder, OR 1 TBLS garlic salt, OR (preferbly) 2 Tbls minced garlic.
1/2 cup minced onions
1/2 fresh sliced mushrooms
You can also add some fresh (diced) or drained stewed tomatoes if you wish.
Saute onions and mushrooms (and garlic if using minced garlic) in oil until soft. Drain fat and set aside.
Place meat into pan and brown, stirring frequently to make it crumbly.
Drain fat; add rest of ingredients (including onions/garlic).
Simmer 1 hour uncovered, stirring occasionally.
img by David Berkowitz
2 skinned and de-boned fish fillets
1/4 c. pineapple juice
3 TBLS steak sauce
1/4 c. minced onions
1/4 tsp. salt
pepper to taste
Arrange fillets in a baking dish or large bowl.
Combine remaining ingredients and pour over fish.
Allow to marinate for 15-20 minutes.
You can either grill or broil this fish.
Remove fish from marinade but reserve the sauce for basting.
Place fish on grill, baste with half sauce after around 2 minutes, grill for around 5. Turn over, and baste with remaining sauce.
Continue cooking until fish flakes when you fork it.
Put fish in sprayed broiler pan.
Broil about 4 minutes, brushing with reserved marinade.
Turn over and brush with remaining marinade.
Continue broiling until fish flakes when you fork it.
1 large egg, well beaten
3/4 c. unsweetened applesauce
1 3/4 c. wheat flour (sifted)
3/4 c. margarine
1/2 c. Fruit Sweet (or equivalent sweetener)
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 c. chopped walnuts – Optional
1/2 c. raisins – Optional
1 cup diced apples – Optional
In small bowl, stir together eggs, margarine, and applesauce
Sift together flour, cinnamon, and baking soda.
If using nuts and/or raisins, add to flour and blend.
Mix the flour mix to the applesauce mix and add in the fruit sweet.
Pour batter into sprayed 8 inch square pan
If using diced apples, sprinkle over top of batter.
Bake for 40 minutes at 350 (or until done)
Let cool and serve.
Can be topped with applesauce, whipping cream, whatever you like.
Also a healthy breakfast accompaniment.
3/4 c. minced onions
1/2 c. sliced mushrooms
1 tbsp. parsley
1/2 tsp. basil
1 tbsp. oregano
1 c. Mozzarella cheese
2 tbsp. minced garlic
1/2 c. shredded carrots
1/2 frozen spinach (thawed)
3 c. tomatoes
1/4 tsp. dried rosemary
3 tbsp. grated parmesan cheese
1 1/3 c. cottage cheese
8-10 cooked Lasagna noodles (boil according to pacakge)
Saute all veggies except tomatoes and spinach until soft
Add tomatoes and spinach and all the spices and simmer about 15 minutes
Mix the cheeses together in a separate bowl. (reserve 1/4 c. mozzo cheese to sprinkle over the top)
In an 8×12 or 9×12 baking dish layer sauce, noodle, cheese, sauce, noodle, sauce, cheese. After finishing layers, sprinkle the top with the reserved mozzo and bake.
Bake at 375 degrees for 30 minutes
1/3 c. wheat flour
1/4 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
2 tbsp. shortening
2 tbsp. creamy low fat peanut butter
1 tsp. Sweet ‘n Low
1 egg, beaten
Spray cookie sheet
Mix and stir all ingredients except egg (add to bowl in order).
Add beaten egg and mix.
Drop by spoonfulls onto baking sheet.
Using fork dipped in flour, criss-cross the cookie balls.
Bake at 350 degrees for 10 minutes for light pans 8-9 minutes for dark pans.