This issue, all recipes are provided by Nestle's Everyday Eating magazine. For more recipes, coupons, tips, and a free magazine for people living with diabetes, telephone: 1-800-634-5508 or the following website: www.everydayeating.com
Vanilla Cafe
Ingredients:
2 cups hot water
3 tablespoons Sugar-Free French Vanilla Flavor NESTLE COFFEE-MATE powdered coffee creamer
2 tablespoons NESCAFE TASTER'S CHOICE 100% Pure Instant Coffee Granules
1/8 teaspoon ground cinnamon
1 packet artificial sweetener
Instructions:
Combine water, Coffee-Mate, coffee granules, and cinnamon in a pitcher; stir
well. Add sweetener if desired. Divide between two mugs. Makes two servings.
Per serving: 53 calories, less than 1gm protein, 4gm carbohydrate, 0gm fiber, 4gm total fat (3.5gm sat. fat)
Pear, Walnut, and Feta Salad
Ingredients:
1/2 medium pear
fresh lemon juice
2 cups butter lettuce, torn to pieces
1 teaspoon olive oil
1/2 tablespoon toasted walnuts
1 tablespoon feta cheese, crumbled
1 teaspoon red wine vinegar
freshly ground black pepper
Instructions:
Mix pear slices in lemon juice, and set aside. Drizzle lettuce pieces with oil.
Toss with walnuts, feta, vinegar, and pepper. Arrange pear slices on top, and
serve.
Hint: To personalize your salad, you may replace the pear, walnuts, or feta with your favorite fruit, nut, or cheese. Makes two servings.
Per serving: 150 calories, 4gm protein, 17gm carbohydrate, 9gm fat (48%), 2gm saturated fat, 4gm fiber, 83mg sodium.
Mango Medley
Ingredients:
3/4 tablespoon orange juice
3/4 tablespoon fresh lime juice
1 teaspoon white sugar, or a dash of sugar substitute
1/16 teaspoon hot chili sauce
1/2 mango, peeled and cubed
1/3 whole carrot, grated
1 tablespoon red bell peppers
1 tablespoon fresh mint
Instructions:
Combine juices, sugar, and hot sauce in small bowl. Combine mango, carrot, pepper
and mint in small bowl. Toss with juice to coat. Refrigerate and serve.
Hint: If you are short on time, fresh mango slices and baby carrots would be a quick yet similar alternative. Makes one serving.
Per serving: 99 calories, 1gm protein, 26gm carbohydrate, less than 1gm fat, 4gm fiber, 11mg sodium.
Pork Tenderloin with Creamy Mustard Sauce
Ingredients:
1 lb pork tenderloin
salt and ground black pepper
1 teaspoon vegetable oil
1/2 cup NESTLE CARNATION evaporated fat-free milk
2 tablespoons Dijon mustard
2 or 3 sliced green onions
Instructions:
Cut pork into one-inch thick slices. Place pork between two pieces of plastic
wrap. Flatten to 1/4-inch thickness, using beat mallet or rolling pin. Season
with salt and pepper. Heat oil in large non-stick skillet, over medium-high
heat. Add pork; cook on each side for three minutes, or until browned and cooked
through. Remove from skillet; set aside and keep warm.
Reduce heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return the pork to skillet. Cook, turning pork to coat with sauce, for two minutes or until sauce is slightly thickened. Makes four servings.
Per serving: 200 calories, 26gm protein, 5gm carbohydrate, 0gm fiber, 8gm fat, 2.5gm saturated fat, 350mg sodium. Exchanges: 3 lean meat, 1/2 fat-free milk.
Individual Pumpkin Pies
Ingredients:
3/4-cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
two large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLE'S CARNATION Evaporated Fat-Free Milk
Instructions:
Preheat oven to 300 F. Mix sugar, cinnamon, ginger, salt, and cloves in small
bowl. Beat the eggs in a large bowl. Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour into eight six-ounce ramekins or custard
cups. Place ramekins on baking sheet.
Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for two hours. Serve immediately or refrigerate. Top with a dollop of light whipped cream, if desired. Makes eight servings.
Per serving: 180 calories, 5gm protein, 29gm carbs, 2gm fiber, 1.5gm fat, 0gm saturated fat, 210mg sodium. Exchanges: 2 starch.