Equipment - Ohio State University



OtherPumpkin Spice Muffins2Spinach Salad4Spinach Strawberry Salad6Source: Dining with Diabetes WVUES, 2000-presentPumpkin Spice Muffins471932016891000Serving InformationMakes approximately 18 muffinsIngredients2 cups whole-wheat flour2 tsp. baking powder1 tsp. baking soda2 tsp. cinnamon1/2 tsp. nutmeg1 eggs, beaten1 cup canned pumpkin (not pie filling) 1/4 cup Splenda, granulated1/2 cup unsweetened applesauce 2 Tbsp. canola oilEquipmentMeasuring cups and spoons Mixing bowlsMixing SpoonNon-stick cooking spray or paper muffin liners Muffin tinsDirectionsPreheat the oven to 350 degrees.Sift together the dry ingredients in a large bowlCombine remaining ingredients in a large bowlSlowly add dry ingredients to the large bowl and mix until blended. Do not overbeat.Spoon the batter into 18 muffin cups and bake for 25-30 minutes.Remove muffins from pan and let cool.Source: Dining with Diabetes – West Virginia University Extension Service, 2003Talking PointsPumpkin Spice MuffinsThey make a great holiday treat and can substitute for cookies.These muffins are low in calories. By baking in muffin tins, you can easily control the portion sizes.Using whole-wheat flower adds to the fiber content of these muffins.Using canned pumpkin pie mix would eliminate the need for the added spices since it already comes with the spices added.Using egg substitute or 4 egg whites would reduce the fat and cholesterol content of this recipe.These muffins would also complement many main dishes.Extra muffins can easily be frozen in a zipper freezer bag for later.1 muffin equals one starch exchange.Spinach Salad4510988285016Nutrition FactsCalories: 276Carbohydrate: 32 gFat: 8.5 gSodium: 85 mgProtein: 18 gExchanges: 2 Starches, 2 Very Lean Meats,1 Monounsaturated Fat00Nutrition FactsCalories: 276Carbohydrate: 32 gFat: 8.5 gSodium: 85 mgProtein: 18 gExchanges: 2 Starches, 2 Very Lean Meats,1 Monounsaturated FatServing InformationMakes approximately 4 servingsIngredients2 cups cooked bowtie or rotini noodles 2 cups torn raw spinach3/4 cup sliced celery? cup sliced green onions1 medium tomato or 1 cup cherry tomatoes 1 cup seedless grapes? cup raw snow peas? pound cooked shrimp or 8 oz. grilled chicken breastDressing:2 Tbsp. olive oil1 Tbsp. cider vinegar1 Tbsp. chopped fresh parsley 1 tsp. lemon juice2 packages artificial sweetenerEquipment:Pint jar with lidMeasuring cups Measuring spoons Large bowlDirectionsCook noodles according to package directions, but do not add salt to water. Drain, rinse and cool.Place all dressing ingredients in pint jar, close with lid, and shake well.Place torn fresh spinach in large salad bowl. Chop celery and green onions. Slice fresh tomato into small wedges or cut cherry tomatoes into halves. Wash grapes and snow peas and add all to salad bowl.If using fresh or frozen shrimp, remove peels and veins. If using chicken, cut into bite-size pieces using separate cutting board. Add to salad bowl.Place drained and cooled pasta in salad bowl. Shake dressing well and pour over salad. Toss with salad tongs or 2 large spoons.Source: Dining with Diabetes—West Virginia University Extension Service, 2003Talking PointsSpinach SaladSpicy seasoning mixtures add a new taste to recipes that have the salt reduced or eliminated. The Hot & Spicy Seasoning mixture keeps well and can be used on many foods such as chicken, fish, beef, and salads.Modern pork production has reduced the amount of fat in the meat. The leanest cuts of pork include the tenderloin, sirloin chops, loin roast, and top loin chops. Pork is a good source of protein, iron, zinc, and B vitamins. When used in small portions and when the leanest cuts are chosen, pork can be part of a healthy diet.Evaporated skim milk gives a nice flavor to the coating for the pork chops. Regular skim milk can also be used.Cornflake crumbs are tasty and somewhat salty. No additional salt is needed when the chops are breaded in this mixture.This recipe is excellent with chicken, turkey cutlets, or fish. If fish is used, reduce baking time to 15 minutes total.Strawberry Spinach Salad6449077018941700Serving InformationMakes approximately 8 servingsIngredients8 cups torn fresh spinach2 cups sliced fresh strawberries 2 Tbsp. finely chopped onion3 Tbsp. sunflower seeds, toasted (optional)1 tsp. sesame seeds, toasted (optional)2 Tbsp. canola oil2 Tbsp. red wine vinegar 1 Tbsp. sugar1 tsp. mustard? tsp. dried dill? tsp. salt? tsp. garlic powderEquipmentSalad bowlJar with tight-fitting lid or small mixing bowl and wire whiskDirectionsIn a salad bowl, combine the spinach, strawberries, onion, sunflower kernels and sesame seeds.In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. (Dressing can also be whisked together in a small bowl.) Pour dressing over salad and toss gently. Serve immediately.Source: Dining with Diabetes—West Virginia University Extension Service, 2003Talking PointsStrawberry Spinach SaladUsing baby spinach saves time because it does not have to be torn into pieces.Any fruit may be substituted in this recipe. Fresh peach, nectarines or plums, in season would be a flavorful addition.The sunflower and sesame seed may be omitted or they may be substituted with toasted pecans or walnuts. Research shows that eating 1 ounce of nuts 5 days per week may help reduce the risk of heart disease.Toasting nuts and seeds brings out their natural oils and flavors. Below are three different methods for toasting:Stovetop method: Place sesame/sunflower seeds in small dry sauté pan over medium-high heat for 2-3 minutes, stirring frequently, until lightly browned.Microwave method: Place on microwave-safe plate, and microwave on high for about 1 minute, stirring every 15 seconds until lightly browned.Oven method: Spread nuts/seeds in a single layer on a baking sheet.Place in 400 degree oven for 5-10 minutes, monitoring frequently as not to burn.Red wine vinegar is recommended in this recipe, however any other vinegar, such as white, balsamic, or cider may be substituted. ................
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