Friday, July 31, 2015

Pinterest Friday: Avocado Popsicles


I know you're going to think I'm insane.  But I'm not, I swear.

I'm a wee bit obsessed with finding popsicle recipes on Pinterest, and I found these Avocado Popsicles from Kirbie's Cravings and knew they were too unusual not to try.

They only require 3 ingredients, and even though they shouldn't work as a sweet dessert, they totally do.  They're so good.

One note here is to make sure you buy the fat free sweetened condensed milk.  I didn't see this for myself, but according to the original recipe, if you use the full fat stuff, they won't freeze properly.  I took her word for it, and the popsicles turned out beautifully.

Also, for what it's worth, Dennis likes the taste of these, but can't get behind the texture of the pop right after it's taken out of the mold when it's a little melty.  To each his own, though, right?  (It just means more popsicles for me!)


Avocado Popsicles
Makes 8 to 10 pops, depending on the size of your mold
From Kirbie's Cravings


Ingredients



2 medium-sized, ripe avocados
1 14-oz. can fat free sweetened condensed milk
1 cup vanilla almond milk (the original recipe said you have to use skim, but this worked and was delicious!)


Blend all ingredients together in a blender until smooth.  Pour into popsicle molds.  Freeze overnight.

Easy peasy!



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One Year Ago: Sausage Quiche
Two Years Ago:  No Post
Three Years Ago:  No Post

Wednesday, July 29, 2015

Diabetes Carb-Control Cookbook: Cheddar-Sauced Chicken and Veggies


I think this is one of my favorite blog recipes yet, and that's saying something. 

Again, since this has been sitting in my drafts folder forever, I don't have too terribly much to say about it except that every terrible "Diabetic Friendly" cookbook out there needs to take note of the Diabetes Carb-Control Cookbook.  I could have saved myself a lot of effort and terrible meals if I'd known about this one sooner.

It's got chicken.  It's got veggies.  It's got lots of cheese.  (I possibly most definitely added more cheese than the recipe called for.)  There's nothing else you need.  (Except maybe dessert...possibly a popsicle...but we'll get to that on Friday!)


Cheddar-Sauced Chicken and Veggies
Serves 4 (Serving size 3 oz. chicken, 3/4 cup veggies, 1/4 cup sauce)



Ingredients



2 cups cauliflower florets, cut into 1-inch pieces
1 cup sliced carrots
3 medium to large red potatoes, cut into small cubes
2 Tbsp. olive oil, divided
1 1/4 lb. chicken  (I used thighs)
1/4 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. salt, divided
1 Tbsp. flour
1 cup milk
3 oz. sharp cheddar cheese, shredded
1/4 tsp. cayenne pepper (optional, except not optional)
Pinch of ground nutmeg


Preheat oven to 425°F.

Toss the veggies with 1 Tbsp. olive oil until they're well coated.  Line a baking sheet with aluminum foil and arrange the veggies on the sheet in a single layer.

Place the chicken on the baking sheet with the veggies and sprinkle with paprika and pepper.  Bake until chicken reaches 165°F, 15 to 18 minutes.  Stir the vegetables after 10 minutes.

Remove sheet from oven and sprinkle with 1/4 tsp. salt.  Set aside.

Over medium-low heat, heat the other 1 Tbsp. of oil in a medium saucepan.  Whisk in the flour until smooth.  Gradually whisk in the milk until it's smooth again.  Cook the sauce, stirring frequently, until thickened.

Remove the sauce from the heat and stir in the cheese, 1/4 tsp. salt, and cayenne if you're using it (you should definitely use it!)

Place the chicken in the center of your serving platter and arrange the veggies around the chicken.  Spoon the sauce over the platter and sprinkle lightly with nutmeg.  (The nutmeg sounds weird, but trust me.  It takes it to a whole other level.)




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One Year Ago:  No post
Two Years Ago:   No Post

Monday, July 27, 2015

Diabetes Carb-Control Cookbook: Jalapeno-Sour Cream Dip and Raw Veggies




It's been a while.  This particular post has been sitting in my drafts folder (and was actually scheduled to run on March 9!) since February.  Life gets in the way; we all know this.  I'm back for the time being, though.  Thanks for not giving up on me!

Historically, I haven't had the best of luck with diabetic or low-carb cookbooks. They tend to have really ugly pictures of really boring food in them.  I feel like, just because it's low-carb doesn't mean it has to be low-awesome.  (That was bad.  I realize this.)

Seeing as to how low-carb is something I'm supposed to be doing anyway, I've been on the lookout for a cookbook with some good stuff in it that didn't make my insulin pump explode when I took the requisite amount for whatever it was I was waiting. 

This week's book, the Diabetes Carb-Control Cookbook, is so good!  None of the ugly pictures, none of the food that only someone with no taste buds would eat...it's actually good!  I'm starting off with an appetizer of sorts, but you could also take it to a party with some raw veggies.  This recipe is so stupidly easy and good, it doesn't make any sense not to make it immediately.  

Wednesday, we'll have a chicken dish that's so good, you won't even miss the carbs.


Jalapeno-Sour Cream Dip and Raw Veggies
From Diabetes Carb Control Cookbook



Ingredients



1/2 cup low-fat buttermilk
1/3 cup light mayonnaise
1/3 cup low-fat sour cream
2 jalapenos, seeded and chopped
1 garlic clove, minced
1/2 tsp. cumin
1/4 tsp. salt
4 cups raw veggies


Whisk together everything except the veggies in a medium bowl.

Serve with veggies.  (Told you it was stupidly easy.)




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One Year Ago:  Stuffed Shells