MINI PEAR-NUT CAKES (OR MUFFINS, IF YOU PREFER)

4 cups diced pears
3/4 cup Splenda granulated
Combine together and let stand for about 30 minutes to an hour.

1 cup Splenda granulated
1/2 cup butter
1/4 cup canola oil*
1/4 cup unsweetened applesauce
2 eggs
2 cups whole-wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 heaping tsp ground cinnamon
1/4 tsp salt
1 cup chopped pecans or walnuts
1 tsp vanilla extract

In a large mixing bowl combine the Splenda, butter, canola oil, applesauce, and eggs; cream together well.  Combine the flours, baking soda, cinnamon, and salt; add 1 cup at a time to the creamed mixture alternately with the pears.  Beat well after each addition.  Mix in the vanilla then stir in the nuts.

Spray 24 muffin cups with nonstick cooking spray.  Divide the batter between the cups.  Bake at 325 degrees until the cakes are done and a wooden toothpick inserted in the center comes out clean.  (I have never watched the time but I think it takes about 25-30 minutes.)

These are so good.  I have non-diabetics asking me to make these for them. 

*You could also substitute 1/4 cup ground flaxseed for the canola oil.

BEAN SALSA

2 cans black beans, rinsed
2 cans black-eyed peas, drained
1 can whole-kernel corn, drained
2 cans chunk tomatoes with green chiles
2 tsp garlic powder
1 bottle Italian salad dressing
1 green bell pepper, chopped
1 red onion, chopped

Combine all ingredients in a bowl with a lid until mixed well.  Cover and refrigerate overnight before serving with tortilla chips.

SWEET POTATO AND TURKEY SAUSAGE HASH

1 link (4-oz) turkey Italian sausage
1 small red onion, finely chopped
1 small red bell pepper, cored, seeded, finely chopped
1 small sweet potato, peeled, cut into 1/2" cubes
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cumin
1/8 tsp chipotle chile flakes

Coat a large nonstick skillet with cooking spray.

Remove the turkey from the casing and shape into grape-sized ballls.  Add to the skillet and brown over medium heat, stirring frequently for 3 to 5 minutes until browned.  Remove sausage to a small bowl.

Spray the skillet again and add the onion, bell pepper, and the sweet potato.  Add the salt, pepper, cumin, and chile flakes.  Cook over medium heat, stirring often, for 5 to 8 minutes or until the sweet potato is partially tender.  Add the sausage back into the skillet and cook over medium heat 5 minutes without stirrng, until the hash is browned on the bottom.

To serve, divide equally among 2 plates.

Yield: 2 servings
Per serving: 186 cal, 4 g (1 sat) fat, 13 g protein, 23 g carbs, 17 mg chol, 4 g dietary fiber, 417 mg sod
Dietary Exchanges: 1 1/2 starch, 1 meat, 1/2 fat

Note: This recipe is from an old Diabetic Cooking Magazine.

TUSCAN TURKEY AND WHITE BEAN SKILLET

1 tsp dried rosemary, divided
1/2 tsp garlic salt
1/2 tsp black pepper, divided
1 lb turkey breast cutlets
2 tsp canola oil, divided
1 can (14 1/2-oz) fire-roasted diced tomatoes, undrained
1 can (16-oz) navy beans, drained
1/4 cup grated Parmesan cheese

Pound the turkey cutlets to 1/4-inch thickness.

Combine half the rosemary, garlic salt, and half the pepper in a small bowl mixing well.  Sprinkle the spice mixture over the cutlets.

Heat half the oil in a large nonstick skillet over medium heat until hot.  Add half the cutlets and cook 2 to 3 minutes per side or until no longer pink in the center.  Transfer to serving platter, tent with aluminum foil and keep warm.  Repeat with remaining oil and cutlets.

To the same skillet, add the tomatoes with juice, beans, and the other halves of the rosemary and pepper; bring to a boil over high heat.  Reduce the heat to simmer and cook for 5 minutes.  Spoon tomato mixture over and around the turkey cutlets on the serving platter.  Sprinkle the cheese over all.
Garish with a sprig of fresh rosemary, if desired.

Yield: 6 servings

Note: Recipe from an old Diabetic Cooking Magazine

EASY CHICKEN PARM

1 jar (26-oz) low-sugar or sugar-free spaghetti sauce
6 tbsp grated Parmesan cheese, divided
6 boneless skinless chicken breast halves
1 1/2 cup shredded low-fat mozzarella cheese

Preheat oven to 375 degrees.

Place the spaghetti sauce in the bottom of a 9 x 13-inch baking pan or dish.  Slowly stir in 4 tablespoons of the Parmesan cheese; add the chicken and turn each piece over to evenly coat both sides.  Cover the pan with foil.  Place in the oven at bake at 375 degrees for 30 minutes.

Remove chicken from oven and remove the foil.  Top the chicken with the remaining Parmesan cheese and the mozzarella.  Return to the oven and continue baking, uncovered, for another 5 minutes or so until the chicken is cooked through and the cheese is melted.

Yield: 6 servings.

ITALIAN DRESSED GREEN BEAN SALAD

3 cups (about 1 lb) hot cooked green beans
2 plum tomatoes, cut into thin wedges
1/4 cup light Italian salad dressing
2 tbsp chopped fresh basil

Combine all ingredients together in a large bowl and you are ready to serve.  Can be chilled before serving if desired.

OATMEAL PANCAKES WITH BLUEBERRIES

1 cup Bisquick-type mix
1 cup raw quick oats
1 tbsp Splenda Brown Sugar Blend
3/4 cup low-fat milk
2 eggs, beaten or 1/2 cup egg substitute
2 tbsp butter, melted and slightly cooled
1/2 cup fresh blueberries, washed and drained

In a medium bowl combine the baking mix, oats, Splenda, milk, eggs, and butter; mix together well.  Gently fold in the blueberries.

Heat a lightly greased griddle or large skillet until  hot; add batter and cook until the edges are slightly dry and surface is bubbly.  Turn and cook on other side until golden brown.

If you use syrup, be sure to use sugar-free.