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Diabetic Coconut Ice Box Cake

1 large pkg instant vanilla pudding and pie filling -- sugar free
1 store bought fat free angel food cake
1 teaspoon coconut flavoring
8 oz tub fat free cool whip
2 3/4 cups skim milk
2 tablespoons shredded coconut
Prepare pudding mix with milk according to pkg directions. Add flavorings and 1/2 cool
whip, mixing until smooth. Break cake into bite size pieces. Mix with pudding.
Fold into serving dish, top with rest of cool whip. Sprinkle with coconut. This needs
to be made the night before serving


Blueberry Angel Food Cake

1 SF angel food cake cubed
1 package light cream cheese
1 container Cool Whip (Ultra low fat)can now get sugar free

Mix cake cubes, cream cheese and cool whip together and spread into a 9 x 11 pan.

Mix together:

1 16 oz package of blueberries (frozen no sugar added)
2 tbsp cornstarch
1/2 cup splenda

cook together until thickened and cool slighly and then spread over the top of the angel food cake, cream cheese layer. Chill and serve with a little extra coo lwhip.
Both are very good.

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Crystal Light No Bake Lemonade Pie


This pie is made with instant pudding cool whip and crystal lite lemonade mix

Ingredients:

2 packages 3.5oz of sugar free instant vanilla pudding
2 1/2 cup of milk
1 small tub of crystal lite lemonade (dry)
(one small tub makes 2 quarts)
16 oz. container of thawed cool whip
2 graham cracker crusts

Directions:

mix pudding with the milk, add the dry crystal lite fold in the cool whip, pour into 2 graham cracker crusts
Put in the fridge for a couple hours.

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This recipe for Apple Dew has been posted couple times on recipes
by different people. I can say these are very good.

Apple Dew

2 Granny Apples
2 pkgs. Crescent rolls [That have 8 in each]
1 1/2 stick Butter or Margine Melted
1 cup of Sugar Or Splenda
1/2 teaspoon cinnamon
1 12os can Mountain Dew [Diet can be used]

Peel core and cut each apple into 8 quarters, wrap with Cresent roll. Place in cassorole dish. Mix butter,sugar, cinnamon
together and pour over apples. Open Mountain Dew pur over apples, put in heated oven about 350. Cook till golden brown.

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Chicken with Sun-Dried Tomatoes

4 servings


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3 tablespoons olive oil
4 cloves garlic, minced
4 boneless, skinless chicken breast halves (about 1 pound total)
1 cup dry white wine
1/2 cup dry-packed sun-dried tomatoes, cut into 1/4-inch strips
1/4 teaspoon salt
1/4 teaspoon black pepper
5 ounces (1/2 of a 10-ounce package) fresh spinach

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In a large skillet, heat the oil over medium-high heat. Add the garlic and cook for 1 minute.
Add the chicken and brown on each side for 2 minutes.
Add the wine, sun-dried tomatoes, salt, and pepper, and simmer for 5 minutes.
Top with the spinach, cover, and cook over medium heat until the spinach is wilted but still bright green, and the chicken is no longer pink.

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Cheery Cherry Pie

1 (15-ounce) package refrigerated piecrusts
2 (14.5-ounce) cans pitted tart red cherries, undrained
2/3 cup SPLENDA® No Calorie Sweetener, Granular
1/4 cup cornstarch
2 teaspoon fresh lemon juice
1/4 teaspoon almond extract
4 to 5 drops red food coloring (optional)

PREHEAT oven to 375°F.
UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions.
DRAIN cherries, reserving 1 cup juice; set fruit aside.
COMBINE SPLENDA® Granular and cornstarch in a medium saucepan; gradually stir reserved juice into SPLENDA® Granular mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice, almond extract and food coloring, if desired. Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell.
UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.
BAKE 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving.

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Pot Roast Soup

9 oz. Shredded Cooked Lean Roast (Approx. 1.5 Cups)
1 1/2 Cups Sliced Carrots
1 Cup Chopped Celery
1/2 Cup Chopped Onion
14 oz. (approx. 2.5 Cups) Chopped Potatoes
1 Red Pepper, chopped
1 (10 oz.) Can Campbell’s Healthy Request Tomato Soup
1 teaspoon Dried Parsley Flakes
3/4 Cup Hot Water
1/8 teaspoon Black Pepper
1 (12 oz.) Jar Heinz Fat Free Beef Gravy

Spray crockpot with non-stick cooking spray. Place Roast, carrots, celery, onion, potatoes and red pepper in bottom. In separate bowl, mix tomato soup, parsley, water, black pepper and gravy. Pour over vegetables and mix to combine. Cover and cook on low for 6-8 hours.
Mix well before serving. This is a great way to use up left over Roast.

Serves: 6 (1 Cup Each)
Per Serving: 208 Calories; 3g Fat (13.0% calories from fat); 17g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 485mg Sodium. Exchanges: 1 Grain (Starch); 1 Vegetable; 0 Fat. WWP: 4

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Pita Chicken

2 boneless skinless chicken breasts,cut into strips
1 Tbsp. oil
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne
1/4 cup salsa
2 pita breads
1 cup diced tomato
1 cup shredded lettuce
1/2 cup sliced avocado
1/4 cup sour cream (FF Sour Cream)

In a skillet saute the chicken in the oil till almost done.Sprinkle the spices over the chicken,then add the salsa and simmer till done.Cut the pitas in half,fill with the chicken and garnish with the tomatoes,lettuce,avocado and sour cream.

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BAKED BEEF STEW (Low Sodium)

1 can (14 ½ ounces) no salt diced tomatoes, undrained
1 cup water
½ cup salt free ketchup
2 T. of flour
2 teaspoons sugar
1 teaspoon Mrs. Dash
2 pounds lean beef stew meat, cut into 1-inch cubes
6 medium carrots, cut into 1-inch chunks
5 medium potatoes, peeled and quartered - leave skins on if you like them that way
1 medium onion, cut into chunks

In a large bowl, combine the tomatoes, ketchup, water, flour, sugar, and Mrs. Dash (be sure all the flour lumps are dissolved). Add remaining ingredients; mix well. Pour into a greased 13x9x2 inch-baking dish. Cover and bake at 375F for 1 ¾ to 2 hours or until meat and vegetables are tender.

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FAT FREE Bean Salad

1 pound steamed fresh green beans ( or use canned if you have to)
1 can garbanzo beans
1 can red kidney beans
1 chopped red onion
1/2 cup seasoned rice vinegar -
1 teaspoon sugar - dash of pepper

Combine all ingredients in a sealed plastic container or zip-loc bag and shake well. Let sit in fridge overnight, gets better with age!

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GREEK CHICKEN - 4 Servings *Low Fat*



1 pound boneless chicken
1/2 cup crumbled feta cheese (3 grams of carbs)
1/2 tsp dried oregano (0.5 grams of carbs)
1 tbsp lemon juice (1.3 grams of carbs)
1 tbsp oil
salt and pepper to taste
1 cup chicken broth
1/2 cup tomato diced (5.8 grams of carbs)
1 cup fresh spinach (2.4 grams of carbs)

Flatten chicken. Combine feta, lemon juice and oregano. Spread over chicken. Fold chicken to enclose filling; secure with a toothpick. Heat oil in a skillet until hot. Add chicken and cook until golden brown. Mix chicken broth, tomato and spinach. Add to skillet, heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes. Serve.

Carb Count: Recipe Total 13 grams of carbs, Carbohydrates Per Serving: 3.2 grams of carbs

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