Slow-Cooker Pulled Pork with Pineapple Barbecue Sauce

 For today's post I am doing another recipe from The Diabetes Cookbook. It is found in chapter four on page 142. I hope you give this recipe a try. My husband and I really enjoyed this recipe.

These are the ingredients you will need.

1 (2-pound) pork tenderloin

1 1/3 cups sugar-free traditional or honey-mustard barbecue sauce (I used what I had on hand)

1 cup canned, crushed no-sugar-added pineapple with juice

2 cloves garlic, minced

1 small onion, diced

Here is my onion diced.

1. Add all ingredients to a slow cooker. 2. Cook on high 8 hours. I cooked mine on high for 3 hours and finished on low until we were ready to eat.

3. Shred the meat with two forks and serve.

Serve the pulled pork on a salad or an a lower-carb wrap. You can also add more BBQ sauce if needed.

Unstuffed Eggroll Recipe

 Today I am doing another recipe. This recipe will need to tweak a little to add flavor or you can eat like it is. We discovered it wasn't very flavor able for us. This recipe is from The Diabetes Cookbook. Chapter 6 page 185.

This is what you will need for this recipe.

1-pound lean ground pork

1/2 teaspoon ground black pepper, divided

1 teaspoon garlic powder

1 tablespoon olive oil

1 clove garlic, minced

1 (16-ounce) bag tricolor coleslaw

2 tablespoons lite soy sauce

1 teaspoon ground ginger

3 green onions, sliced

1. Season pork with 1/4 teaspoon pepper and the garlic powder. Sauté pork in a large skillet over medium-high heat until completely cooked.

Drain fat if needed. Remove pork from pan and set aside.

2. Heat olive oil in pan and add garlic; sauté 30 seconds

Add coleslaw, soy sauce, ginger, and 1/4 teaspoon pepper. 

Cook 6 minutes, stirring frequently.

Add pork back to pan.

Top with green onions; heat 1-2 minutes.

This is the finished product. it looks great.

3. Serve over brown rice or cauliflower rice if desired.

I served it over white rice because that is what I had. Like I said before this meal is good but there isn't much flavor. In either case give this recipe a try and make adjustments as needed.

Pumpkin Pudding Parfait with gingersnaps Recipe

 Here is a nice dessert that you should try. I got this recipe from the book Called the Diabetes Cookbook. The recipe is on page 5 in chapter one.

This is everything you will need to make this recipe. The gingersnaps are missing from this photo. I forgot to grab them.

1 (1-ounce) package fat-free, sugar-free instant cheesecake pudding mix

1 2/3 cups skim milk (I used 2%)

1 cup canned pure pumpkin

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 cup fat-free vanilla Greek yogurt, divided (mine wasn't fat-free)

7 gingersnap cookies, crumbled

1. In a medium mixing bowl, whisk together the pudding mix and milk 2 minutes. Let sit 5 minutes.

2. Fold in the pumpkin, cinnamon, and nutmeg.

This is what it will look like after the above is mixed.

Fold in 1/2 cup of the yogurt.

What it should look like when all mixed in. Now you need to refrigerate 10 minutes,

Scoop 1/2 cup pudding mixture into a parfait Glass. I don't own those, so I had to come up with something different. Top with 1 heaping tablespoon of the remaining yogurt and 1 crumbled cookie. I decided to leave my cookie whole. 

4. Repeat procedure for remaining 6 parfaits. I was only able to make 6 bowls by following these directions.

I hope you give this recipe a try. They were actually very good and refreshing.

Chinese Chicken with Cashew Nuts Recipe

 I have a new recipe for you to try. I got this recipe from a library book to help control the sugar intake for myself and my husband.

Chinese Chicken with Cashew Nuts

I know the photo isn't the best, but these are the items you will need for this recipe. There is one item missing and that is garlic. This is what you will need:

1/4 cup lite soy sauce (I only had regular)

1/4 cup rice vinegar

1/4 cup dry sherry (you can use chicken broth)

2 tablespoons fresh ginger or 2 teaspoons ground ginger (I used ground)

3 medium cloves garlic, crushed (I used a big teaspoon of minced)

1/2-pound boneless skinless chicken breast, cut tint 1/2-inch pieces

2 teaspoons sesame oil

1 medium red bell pepper, sliced (1 cup)

1 teaspoon cornstarch

salt and freshly ground black pepper to taste (I didn't use this)

1/4 cup unsalted cashew nuts

2 scallions, sliced (green onions)

1. Mix soy sauce, rice vinegar, sherry, ginger, and garlic together in a small bowl. Add chicken and marinate while you prepare the other ingredients. As you can see, I put all this into a Ziplock bag.

Here are my green onions and red pepper sliced and ready to go.

I decided to chop my cashews a little, so they weren't too big.

2. Heat a wok or skillet over high heat and add oil.

3. Remove chicken from marinade with a slotted spoon, reserving liquid. Add chicken to wok and stir-fry 2 minutes. Remove to a plate.

4. Add red bell pepper and stir-fry 2 minutes.

5. Mix cornstarch with reserved marinade. Add marinade and chicken to the wok and stir-fry 2 minutes with the peppers.

6. Remove from heat. Add salt and pepper. Sprinkle cashew nuts and scallions on top and serve over rice. 

This was really good. I will say for us that I will probably reduce the rice vinegar a little and either add more sherry or chicken broth. It just had a little too much vinegar taste for me. it made just enough for myself and my husband and a lunch for him also. We try to eat lighter in the evenings. I hope you will give this recipe a try. Sorry I can't remember the name of the cookbook where I got this recipe.

Dump Cake Recipe

 I have another recipe for you to try. I got this recipe off of YouTube. The channel is called The Kneady Homesteader.

This is what you will need to make this recipe. You need to preheat your oven to 350 degrees. You will need to spray a 9x13 pan with pam. You will also need a quart of fruit and a couple of cans of pie filling. You can use any kind you want. I am using pineapple as my fruit and apple pie filling. I drained the liquid off my fruit into a bowl because I really don't want all the liquid in my cake, but you do need some. Pour the fruit into the pan and then add the pie filling. Mix together and add about 1/2 cup to 3/4 cup of the liquid. Mix together. Then you will pour a yellow cake mix on top. Don't mix in just let it sit on top. You do need to even it out though. On top of the cake mix you need to add butter. the picture shows you how to add it. This takes two sticks of butter. You don't need it to be soft. Then you will bake it 50-60 minutes. Today it took 60 minutes to bake.

This is the cake right after I took it out of the oven. We won't be eating this until tomorrow when we have a group of friends come over. We will serve it will ice cream. It is also good by itself.

I hope you give this recipe a try.

Italian Sausage and Penne

 Here is another recipe that we really like. This recipe is from Lil' Luna. It is fast and easy to make.

This is almost everything you will need for this recipe. I forgot to get the cheese.

8 ounces penne pasta, uncooked

1-pound Italian sausage (hot or mild)

2 teaspoons mince garlic

2-14 oz. Cans seasoned diced tomatoes (I used 16-oz can of tomato sauce)

2 cups broccoli florets

1/2 cup Italian cheese blend

1 cup heavy whipping cream

Instructions:

Cook the pasta according to box.

While pasta is cooking, het sausage in a large skillet until cooked through. Add garlic and cook for 1-2 minutes.

Add tomatoes, broccoli, cream and cheese. Cook for 10 minutes or until broccoli is tender.

Add pasta and toss to coat. Sprinkle with more cheese before serving.

This is what it looks like when ready to eat. This is an all-in-one meal which I like. I hope you will give this recipe a try.

Butternut Squash with Italian Sausage Recipe

I have a new recipe that I tried last night for our dinner. I got this recipe from the book called The Diabetes cookbook page 265. The items you need are shown in the photo above. I would recommend using fresh butternut squash over frozen. The squash was a little mushy for our taste. This is what you will need. 2 (12-ounce) packages cubed butternut squash; 1/2 small onion, diced; 3 Italian-style cooked chicken sausage links, sliced; 1 teaspoon olive oil; 1/8 teaspoon sage; and finally, a pinch of cayenne pepper.

I did change up the recipe a little bit for us. I cut the recipe in half because there are two of us. I used frozen squash, which we discovered we didn't like, and I used turkey kielbasa. You will need to preheat your oven to 425 degrees. Spray a baking sheet with cooking spray. In a bowl, mix together all the ingredients.

After everything is mixed you will spread it evenly onto the prepared baking sheet. I always line my baking sheets with foil for easy clean up. You will bake this for 30-35 minutes or until the squash is tender. It only took 30 minutes.

 this is how it looked after baking. Like I said it was good, but the squash was a little mushy for us. i will try this recipe again, but with fresh squash.

I hope you will give this recipe a try and let me know what you think.