(Weight-Watchers-Recipes) Slow Cooker Diabetic Sauerkraut Dinner - 5 pts plus; 20g Carbohydrate; 3g Dietary Fiber

 

                     
* Exported from MasterCook *

                  Slow Cooker Diabetic Sauerkraut Dinner

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 25%)          Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  russet potatoes -- scrubbed and sliced 1/4-inch thick
  2             medium  onions -- sliced and separated into rings
  2             medium  carrots -- peeled and sliced 1/2-inch thick
  2        medium ribs  celery -- sliced 1/4-inch thick
  2              large  garlic cloves -- minced
  1                can  no-salt-added canned tomatoes -- (14 1/2 ounce) with juice
  1                jar  sauerkraut -- (32 ounce) drained
     1/2           cup  unsweetened apple juice
     1/2      teaspoon  caraway seeds
     1/2      teaspoon  freshly ground pepper
  1 1/2         pounds  fully-cooked smoked turkey kielbasa -- cut into 6 pieces

Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter)
or larger crockery slow cooker. Drain juice and reserve juice from
tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with
sauerkraut. In a glass measuring cup, combine apple juice, reserved tomato
juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top
with pieces of turkey kielbasa. Cover and cook on low for 7 to 9 hours or
on high for 3 1/2 to 4 1/2 hours. To serve, pile sauerkraut and vegetables
onto a large platter. Top with pieces of kielbasa. Serve hot.

Makes 6 servings.

Per serving: 282 calories (20% calories from fat), 22 g protein, 10 g
total fat (2.9 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 74
mg cholesterol, 1887 mg sodium*

Diabetic exchanges: 3 lean protein, 2 carbohydrate (1 bread/starch, 3
vegetable)

Source:
  "Healthy Recipes for Diabetics: Crock Pot Cooking by NetWellness"
S(Formatted by Chupa Babi):
  "June 2012"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 219 Calories; 6g Fat (26.3%
calories from fat); 20g Protein; 20g Carbohydrate; 3g Dietary Fiber; 111mg
Cholesterol; 1391mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean
Meat; 2 Vegetable; 0 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 25 0 0 0

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(Weight-Watchers-Recipes) Crock Pot Chicken Chowder Recipe - 6 pts plus; 28g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *

                     Crock Pot Chicken Chowder Recipe

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Fowl/Poultry                    LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 20%)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  chopped carrots
  1                cup  skim milk
  1                cup  low sodium chicken broth
     1/8      teaspoon  white pepper
  1                     onion -- chopped
  2             cloves  garlic -- minced
  1                     potato -- peeled and cubed
     1/2         pound  boneless skinless chicken breasts -- cut into 1" pieces
  2               cans  creamed corn -- (15-ounces each)
     1/4           cup  dried potato flakes
     1/2           cup  grated Parmesan cheese

Combine all ingredients except dried potato flakes and cheese in slow
cooker. Cover and cook on low for 5-6 hours or until potatoes are tender
and chicken thoroughly cooked. Add potato flakes and stir well to combine.

Serve hot; sprinkle each bowl with 2 T. cheese.

Serves 4

ChupaNote: I didn't have dried potato flakes to use as a thickener. I used
2 T of instant tapioca, crushed, added to the insert half an hour before
serving; cook on high for the last half hour or so, stirring the tapioca
in well.

Very bland. Next time I'll add a tablespoon of poultry seasoning, much
more pepper, and 1/2 cup frozen peas (rinsed in cold water) when I add the
thickening agent. I left off the cheese, and sprinkled fresh minced
parsley on the chowder.

Source:
  "Healthy Recipes for Diabetics: Crock Pot Cooking by NetWellness"
S(Formatted by Chupa Babi):
  "June 2012"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 242 Calories; 4g Fat (15.2%
calories from fat); 25g Protein; 28g Carbohydrate; 2g Dietary Fiber; 42mg
Cholesterol; 578mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4603 0

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(Weight-Watchers-Recipes) Cappuccino Granita - 1 pt plus; 12g Carbohydrate; trace Dietary Fiber

 

* Exported from MasterCook *

Cappuccino Granita

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Frozen LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ground coffee beans
1 3/4 cups water
1/3 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup 1% low-fat milk
Mint sprigs -- (optional)

Assemble drip coffee maker according to manufacturer's directions. Place
ground coffee in the coffee filter or filter basket. Add 1 3/4 cups water
to coffee maker and brew; set coffee aside.
Combine sugar and 1/3 cup water in a small saucepan. Bring to a boil, and
cook 1 minute or until sugar dissolves. Stir in vanilla and cinnamon.
Remove from heat, and stir in brewed coffee and milk.

Cool coffee mixture completely; pour into an 8-inch square baking dish.
Cover and freeze at least 8 hours or until firm. Remove coffee mixture
from freezer; scrape entire mixture with a fork until fluffy. Spoon into a
freezer-safe container; cover and freeze for up to 1 month. Garnish with
mint sprigs, if desired.

Yield: 6 servings (serving size: 2/3 cup)

CALORIES 56 (3% from fat); FAT 0.2g (sat 0.1g,mono 0.1g,poly 0.0g); IRON
0.1mg; CHOLESTEROL 1mg; CALCIUM 26mg; CARBOHYDRATE 12.3g; SODIUM 10mg;
PROTEIN 0.7g; FIBER 0.0g

Source:
"Cooking Light, JULY 1999"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 54 Calories; trace Fat (3.6%
calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 2751 0 0 0 0 0 0 0

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As for me and my house, we will serve the Lord! Joshua 24:15

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(Weight-Watchers-Recipes) Outback Steakhouse Creole Marmalade Dipping Sauce - 3 pts plus; 27g Carbohydrate; 2g Dietary Fiber

 

* Exported from MasterCook *

Outback Steakhouse Creole Marmalade Dipping Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup orange marmalade
2 teaspoons Grey Poupon mustard
1 teaspoon white horseradish sauce
1 dash Tabasco sauce
salt -- to taste

Combine all the ingredients in a small bowl.

Chill in the refrigerator for at least 30 minutes.

Yields 1/2 cup (4 two-tablespoon servings)

Source:
"The Everything Restaurant Recipes Cookbook"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"1/2 c`u"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 103 Calories; trace Fat (3.3%
calories from fat); trace Protein; 27g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 59mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 2
Other Carbohydrates.

Nutr. Assoc. : 0 504 3711 0 0

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(Weight-Watchers-Recipes) Diabetic Lo Mein Veggies - 3 pts plus; Total Carbs 20.8 g ; Dietary Fiber

 

* Exported from MasterCook *

Diabetic Lo Mein Veggies

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons rice vinegar
2 tablespoons frozen orange juice concentrate
2 teaspoons shallots -- chopped
2 teaspoons fresh lemon juice
1 teaspoon cornstarch
1 teaspoon Worcestershire sauce -- vegetarian version
1 teaspoon honey
2 medium garlic cloves -- minced
1 teaspoon olive oil
3/4 cup fresh chopped green onion
1 fresh carrots -- diagonally sliced
1 medium red bell peppers -- julienned
3 cup fresh broccoli florets
1 cup fresh bean sprouts
1 1/2 cup cooked pasta

1 Begin by combining the vinegar, juice concentrate, shallots, lemon
juice, cornstarch, Worcestershire, honey, and garlic in a blender or food
processor until smooth.

2 Next, heat a wok or large non-stick skillet with non-stick cooking spray
until hot over medium-high heat. Add the olive oil, then the onions, and
stir-fry for 1 minute. Add the carrots, bell peppers, and broccoli, and
then stir-fry for another minute.

3 Cover the pan and then cook for 2 more minutes. Add the vinegar mixture
and sprouts and bring the mixture to a boil. Cook uncovered for 30
seconds, stirring constantly. Add the cooked pasta and toss to mix.

Serves 6

Amount Per Serving: Calories 115.7; Total Carbs 20.8 g ; Dietary Fiber
2.7 g ; Sugars 4.4 g ; Total Fat 2 g ; Saturated Fat 0.3 g ; Unsaturated
Fat 1.7 g ; Potassium 502.4 mg ;Protein 4.4 g ; Sodium 29.7 mg
Dietary Exchanges: 1 Starch, 1 1/2 Vegetable.

Cuisine:
"Asian"
Source:
"dLife Magazine"
S(Formatted by Chupa Babi):
"May 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 105 Calories; 1g Fat (9.8% calories
from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 27mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable;
0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2665 0 0 0 96 0

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