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V-8 Juice
8 carrots, cut into chunks
4 stalks celery, cut into chunks
6 tomatoes, cut into chunks
1 bunch fresh spinach
handful of parsley
1/2 a white onion
1 fresh, raw beet, cut into chunks
1 or 2 cloves fresh garlic
Run all ingredients through your juicer. Stir, chill, stir and serve.
God made me with 2 ears and only 1 mouth for a good reason! 
Ingredients:
1 lb fresh green beans (washed with strings removed and ends trimmed)
1 teaspoon fresh ginger root (minced)
1 garlic clove (minced)
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon brown sugar (Sweet N’ Low brand)
½ teaspoon sesame oil
¼ teaspoon crushed red pepper flakes
vegetable oil (for frying)
Instructions:
Place beans into a vegetable steamer and place over boiling water. Cover and steam for 5 minutes. When finished drain and dump beans into cold water and drain once again. Add oil to the wok and sauté garlic and ginger for 30 seconds. Add the beans and sauté for about 5 minutes. Combine 2 tablespoons of water with cornstarch, soy sauce, brown sugar, red pepper flakes and sesame oil and mix well. Add mixture to beans and stir fry for about a minute.
God made me with 2 ears and only 1 mouth for a good reason! Sweet Potato Pie
Ingredients:
· 3 Tbs margarine
· 1/4 cup Truvia
· 1/4 tsp salt
· 1 large egg yolk
· 3 Tbs fresh lemon juice
· 1 tsp grated lemon zest
· 1/2 tsp ground cinnamon
· 3 large sweet potatoes (1-1/2 pounds total),
cooked, peeled, and mashed
· 1 cup evaporated milk
· 3 large egg whites
· 1 prepared 9-inch pie shell, unbaked
Instructions:
Preheat the oven to 350o F. Beat together the margarine, sugar, and salt in a large bowl. Add the egg yolk, lemon juice, lemon zest, and cinnamon; mix well. Stir in the sweet potatoes and milk; mix again. Beat the egg whites to stiff peaks and fold them into the sweet potato mixture; pour into the pie shell. Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool. Serve with a dollop of lite cool whip.
God made me with 2 ears and only 1 mouth for a good reason! Spaghetti Pizza
Ingredients:
1 large pack Dreamfield’s Spaghetti
1 lb ground beef
½ cup chopped onion
½ cup chopped bell pepper
2 eggs
½ cup skim milk
4 cups shredded skim mozzarella cheese, divided
1 can Hunt’s spaghetti sauce
1 can sliced black olives
1 can sliced mushrooms
Instructions:
Prepare spaghetti according to package directions. Preheat oven to 350o F.
In a medium skillet over medium heat, brown hamburger. Add onion, bell pepper, salt and pepper and coo****il onion is translucent. Drain. In a medium bowl, beat eggs. Add milk and one cup of mozzarella cheese and mix. Toss mixture with cooked pasta. Grease a 9x13x2 inch pan with non-stick cooking spray or butter. Spread pasta mixture to in the baking dish. Layer the ground beef, pasta sauce, remaining 3 cups of mozzarella cheese, black olives and then mushrooms into the dish. Cover and bake at 350oF for 20 minutes. Remove cover and bake 10 minutes more. Remove from oven and let stand for 5 minutes before serving.
Notes:
This dish is a popular request by kids. Change the toppings to suit your own tastes.
God made me with 2 ears and only 1 mouth for a good reason! Roasted Root Vegetables
Ingredients:
· 1 lb new potatoes, cut into ¾ inch chunks
· 1 lb sweet potatoes, cut into ¾ inch chunks
· 1 lb carrots, cut into ¾ inch chunks
· 1 lb turnip roots, cut into ¾ inch chunks
· 2 yellow onions, cut into 1-inch wedges
· 1-1/2 tablespoons extra virgin olive oil
· 1/4 teaspoon each thyme, sage, oregano, and rosemary
· Scant 1/2 teaspoon seasalt
· 1/4 teaspoon coarsely ground black pepper
Instructions:
Preheat oven to 450o F. Place all of the ingredients in a large bowl and toss to mix well. Coat an 11 x 13-inch nonstick roasting pan or the bottom of a large broiler pan with nonstick cooking spray and spread the vegetable mixture over the bottom of the pan. Bake for 10 minutes, stir the vegetables, and cook for an additional 20 minutes, stirring every 5 minutes, until the vegetables are tender and nicely browned. Serve hot.
God made me with 2 ears and only 1 mouth for a good reason! MARDI GRAS GUMBO
Yield: 10 servings
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/89.shtml
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15-1/4 ounces) whole-kernel corn, drained
- 1 package (16 ounces) frozen cut okra, thawed
- 2 cans (14 ounces each) reduced-sodium chicken broth
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon black pepper
DIRECTIONS
In a soup pot, combine all the ingredients
over high heat and bring to a boil.
Reduce the heat to medium and simmer for 40 to
45 minutes, or until no pink remains in the chicken
and the gumbo thickens, stirring occasionally.
Nutritional Information Per Serving (Approximately 1-1/2 cups):
Calories: 163, Fat: 3 g, Cholesterol: 63 mg, Sodium: 478 mg,
Carbohydrate: 11g, Dietary Fiber: 2g, Sugars: 4g, Protein: 23g
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat, 1 Vegetable
God made me with 2 ears and only 1 mouth for a good reason! French Quarter Red Beans and Rice with Sausage
6 cans creme style red beans
2 large packs ground sirloin
3 large onions
3 large bell peppers
3 stalks of celery
Minced garlic and seasoning
Sausage
In large pot, brown ground meat. Do not drain. Add onions, bell peppers, garlic, celery and season. Cook down for about 30 minutes. Take 3 cans of the beans and mash them in a bowl with a fork and add to ground meat mixture. Add the other 3 cans whole and 1 can of water. In a skillet on the side, brown some sliced sausage then add it to the red bean mixture. Add 1 tablespoon hot sauce. Serve with cooked rice that has chopped parsley & green onions mixed in with it.
Serves 6-8.
God made me with 2 ears and only 1 mouth for a good reason! Egg Rolls
Ingredients:
· ½ onion, minced
· ½ bell pepper, chopped fine
· 1 teaspoon minced ginger, fresh if available
- 1 teaspoon garlic, minced
- oil for frying
- 1 egg, beaten
- 2 tablespoons water
- 2 cups shredded cabbage (or slaw mix)
- 2 ounces shredded carrots
- 2 teaspoons soy sauce
- 1 package egg roll wrappers
Instructions:
Sauté seasonings in tiny amount of oil. Drain and add to cabbage mix. In a large skillet or wok, heat oil to about 375oF or medium high heat. While oil is heating, beat egg and water in a finger bowl. In a separate bowl combine the cabbage, carrots, seasonings, and soy sauce. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 cup of the cabbage mixture on the egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the egg on the final corner and sides to help seal the egg roll. Carefully slide egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Do not stack. Serve immediately with desired dipping sauces.
Notes:
Add any meat to this. Just cook it when you are sautéing the seasoning vegetables. Spicy ground pork sausage is good, as well as ground beef and chicken. For a different taste, you can sauté the cabbage and carrots also. Egg roll wrappers usually print the rolling directions on the inside of the pack.
God made me with 2 ears and only 1 mouth for a good reason! Kat's Sugar-free No-bake Cheesecake
· 8 oz package cream cheese
· 15 oz package ricotta cheese
· 15 packets of Truvia
· 1 envelope sugar-free flavored gelatin (flavor of cheesecake)
· whipped topping
· 1 9" graham cracker pie crust
Blend cream cheese, ricotta cheese, and equal until well-mixed. In a small saucepan, heat 1/4 cup water and gelatin until gelatin dissolves. Add gelatin to cheese mixture and blend. Add whipped topping until mixture reaches desired consistency. Pour completed mixture into pie crust and spread evenly. Freeze for 30 minutes ONLY. Then refrigerate.
This recipe is sugar-free ----- Not low-calorie, not fat-free.
God made me with 2 ears and only 1 mouth for a good reason! Salmon Hushpuppies
Ingredients: 1 can pink salmon
1 egg
flour
seasonings to taste
Servings: At least 4.
Open one can of salmon and remove excess skin and bones (Optional to remove skin and bones). Mix salmon with juice and one egg together. Slowly add flour until of correct consistency (not too juicy but not biscuit thick). [Mixture will be mostly meat] Add seasonings to taste (Try Tony's seasoning, dried onions, dried bell peppers, garlic, etc.)
Add to hot oil like you would hushpuppies, with spoon and cold water in a cup. Fry in hot oil until floating and golden brown. Drain. Enjoy with ****tail sauce or cane syrup.
God made me with 2 ears and only 1 mouth for a good reason! 
