Diabetic Friendly Recipes
1 cup all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons toasted wheat germ
1 cup nonfat buttermilk
1/4 cup unsweetened applesauce
2 teaspoons vegetable oil
1 large egg, lightly beaten
Sugar-free maple syrup (optional)
Fresh fruit slices (optional)
Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.
Serve with maple syrup and fresh fruit, if desired.
Tip: One tablespoon of sugar-free maple syrup has 8 calories and 3 grams of carbohydrate.
Deep Dish Taco Pie
1 pound ground round
1/2 cup frozen chopped onion
1 (15-ounce) can diced tomatoes with green chiles, drained
1 tsp. salt-free Mexican seasoning
1 (10-ounce) can refrigerated pizza crust dough
1 cup shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese
Reduced-fat sour cream (optional)
Preheat oven to 425°.
Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium-high heat one minute or until thoroughly heated; set aside.
Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.
Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes more or until cheese melts and edges of crust are browned.
Let stand 5 minutes before slicing.
Top with salsa and sour cream, if desired.
Recipes courtesy of health.com