2 baked potatoes
2 tsp. margarine
2 tsp. cornstarch
1/2 c. skim milk
1/8 tsp. dry mustard
4 oz. cheddar cheese, grated
2 c. cooked broccoli
Bake potatoes until done.
Cook broccoli in salt water until tender.
Melt margarine in saucepan. Add cornstarch, milk and dry mustard; cook until thick.
Then stir in cheese until it melts.
Stir in broccoli.
Split potatoes and top with broccoli mixture. Yields 4 servings.
1 can tomato sauce, (8 oz.)
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
2 drop red pepper sauce, up to 3
1/4 tsp thyme
1/4 tsp oregano, marjoram or basil
5 whole wheat English muffins
12 oz extra lean beef, or lean chicken, or other lean meat topping
4 oz grated mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms
Combine first 6 ingredients. Mix well.
Brown ground round and drain excess grease.
Cover each English muffin half with a layer of cooked ground round.
Spread with tomato sauce mixture and sprinkle with cheese, onion, green pepper and mushrooms.
Place on ungreased cookie sheet and bake at 425 degrees F. for 5-10 minutes or until cheese melts.
1 lb extra-lean ground beef
1 t salt
1/4 t pepper
1 c fresh tomatoes (I prefer to use grape or cherry tomatoes halved)
Other veggie toppings of choice
2 T parsley, chopped
2 T onion chopped fine (I’ve also used dehydrated minced onions here, just stick them in a tsp of water to rehydrate)
1/2 c Low-fat shredded cheese
2 1/2 T Italian seasoning
Diabetic Pizza Sauce
Diabetic Pizza Crust
Combine ground beef, salt and pepper.
Spread sauce over baked crust.
Sprinkle meat over sauce.
Spread tomatoes over meat.
Add any other veggies you like.
Combine remaining ingredients; sprinkle over pizza.
Bake at 350 degrees for 8 minutes until cheese is melted and veggies are warm. (note that if you top with bell peppers or onions you should not pre-bake crust unless you want crispy veggies)
Cut into 6 equal wedges to serve.
4 ounces (120 g) reduced-fat processed cheese
1/3 cup (24 g) store-bought chunky salsa
1 16-ounce (480 g) can fat-free refried beans
1/4 cup (34 g) well-drained canned chopped green chilli’s (you can also substitute a can of rotel for this if it’s available to you)
Combine all ingredients and put in a microwave-safe dish. Cook for 2 minutes.
Continue to cook for another 4 minutes, stirring once, until cheese is melted and dip is warmed through.
Serve hot with fat-free or reduced-fat tortilla chips.