November is national Diabetes recognition month. With the holidays kicking off, it's a good time to talk about getting in great tasting food that will help prevent a rise in your blood sugar and your waistline.
Makes 6 servings. Preparation time: 15 minutes. Cook Time: 15
1 ½ cups fresh cranberries
1 cup frozen Dark Sweet cherries (thawed & drained)
1 medium orange
¼ teaspoon Allspice
¼ teaspoon cloves
2 Tablespoons orange liqueur
1-Tablespoon Splenda Blend
3 Tablespoons low sugar/low fat granola (KIND 5 g sugar)
6 Romaine lettuce leafs
Nutrition Facts: 80 calories per serving, 4 grams of fat, 4 grams of sugar, 3 grams of fiber, 3 grams of protein, 5 mg sodium, 4 grams of fiber
Good source of vitamin A (15% RDI) and great source of vitamin C (25% of RDI)
Makes: 44 servings Prep Time: 35 min Cook Time: 30 min
2 8.5-oz. corn muffin mix
1 8-oz. can cream-style corn
½ cup plain, non-fat yogurt
¼ cup skim milk
½ cup I Can't Believe It's not Butter ® All Purpose Sticks
1 onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 tsp. dried thyme
1 tsp. dried basil
2 tsp. dried oregano
1 tsp. ground black pepper
2½ cups Kitchen Basics® chicken broth, no added sodium or fat
1. Preheat oven to 400⁰F. Lightly grease 9x13 inch baking dish.
2. In medium bowl, combine muffin mix, corn, eggs, yogurt and milk. Stir until moistened and pour into prepared pan. Bake until done, approximately
3. In large saucepan over medium heat, melt butter and sauté onion, celery, and green pepper. When onions are tender, stir in seasonings and broth. Bring to a boil then remove from heat.
4. Crumble cornbread and stir in broth mixture. Mix well and serve.