Next time you make one, if you use SB legal bread crumbs or crushed Triscuits as a binder, LEAVE THEM OUT and substitute COARSLY GRATED CABBAGE instead.
Mix all your usual goodies in and bake! YUMMMMMM
1 lb. pork tenderloin
Cajun seasoning to taste
2 sweet potatoes, cut in quarters lengthwise
2 zucchini, scrubbed and cut in half lengthwise
1 can small whole onions
2 T. melted butter
1/2 tsp. thyme
salt and pepper if cajun seasoning isn't enough
Rub the pork with the cajun seasoning. Place the pork in an ovenproof casserole dish. Place the veggies around it. Drizzle the veggies with the butter and sprpinkle with thyme, salt, and pepper. Bake uncovered at 350 degrees for about 35 minutes or until the pork is thoroughly cooked and the potatoes are tender. Serves 4.
I usually cover the dish part of the time to be sure the sweet potatoes get soft. Sometimes I add a couple of tablespoons of water also.
From: Sugarfree Quick and Easy
by Deanie Comeaux Bahan
Pork tenderloin is often fairly expensive, but there isn't a single bit that goes to waste. I sometimes buy the seasoned ones and leave out the salt and cajun seasoning.
Came across this low GI recipe & wanted to share it. Sure sounds terrific!
Mochacino Pudding
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The flavors of chocolate and espresso blended into a creamy pudding.
1 1/2 tablespoons instant espresso powder (Medaglia D'Oro is a good brand)
2 cups milk
1 small box instant chocolate pudding mix (sugar-free)
In a medium bowl, whisk together the milk and instant coffee until coffee is dissolved. Stir in instant pudding mix and whisk for two minutes. Pour into 4 individual serving dishes. Chill until set.
2 cups boiling water
3/4 cup oatmeal
2 tbsp molasses (or Agave Nectar)
1 1/2 tsp salt
3 tbsp oil
1 package instant yeast
3 1/2 to 4 cups Stone Ground Whole Wheat Flour
Pour 2 cups boiling water over oats in large bowl. Stir in molasses (or Agave Nectar), salt and oil. Cool to warm (about 120 – 130F).
Add instant yeast to 2 cups of flour. Mix well and add to oat mixture gradually. Beat on low speed of electric mixer for 1/2 minute then on high speed for 3 minutes, scraping sides of bowl often. (Add a little less of the flour at this stage if mixture is getting too thick to beat and add it with the remaining flour – making sure all of this 2 cups is added as it contains the yeast. )
Stir in enough remaining flour to make a soft, non sticky dough. Knead for a few minutes to form a smooth ball. Let rest 10 minutes.
Shape into two loaves. Place in pans and cover with tea towel and let rise in warm place until doubled in size. Bake at 375F on lower oven rack for 25-30 minutes.
Makes 2 loaves 8x4 inch.
I’ve only made this bread using molasses but it should be O.K. using Agave Nectar. I can’t find any in the stores here so not able to experiment with it. If molasses is used each slice should contain approx 1.5grms of sugar.
3 c. stone ground whole wheat flour
1 c. buttermilk, warmed
1/2 c. water, warm from the tap
2 tsp. dry yeast..I just used a package of Fleischman's
1 T. butter
1/2 tsp. sweetnlow
2 tsp. salt
Warm milk, add warmed water and yeast and mix. Let stand for a minute until dissolved. Place 2 c. flour, butter, sweet n low, and salt in mixing bowl and beat vigorously with flat beater. Replace flat beater with dough hook. Incorporate additional flour by flicking machine off and on to take stickiness out of dough. Scrape the side of the bowl and knead the mixture at a medium speed for 6-8 minutes.. Continue adding flour periodically until the dough is completely bound and comes clean from the bowl. Place in large greased bowl, cover, and let rise until doubled in size. Punch dough down, shape into loaf, place in a greased 81/2 inch loaf pan. Let rise again to double in size. Bake in a preheated oven at 350 degrees for 40-50 minutes. Remove from pan and let cool before slicing.
Note: I don't have a big mixer, so I just kneaded the dough by hand. I also cheated and put in 1/2 tsp. of sugar with the yeast. I was always taught that yeast needs sugar for food....don't know if it was necessary, but don't think 1/2 teaspoon will do much harm.
This recipe uses a crust made from Special K cereal.
Cheesecake:
1 Special K pie crust
16 ounces cream cheese, softened
1/2 cup Splenda
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees. Beat cream cheese until soft and fluffy. Blend in Splenda and vanilla. Add eggs, one at a time, beating thoroughly after each one until mixture is smooth. Pour into crust and bake for about 50 minutes until set. Allow to cool and refrigerate several hours.
Pie Crust:
3 C Special K cereal
½ tsp cinnamon
2 TBSPs Splenda
4 TBSPs melted butter
Place cereal in a bag a crush the cereal with a rolling pin or potato masher. Turn and shake the bag frequently to make a consistent crumb. Pour crumbs into a medium sized bowl and stir in cinnamon and Splenda. Pour in melted butter and stir with a fork until evenly blended. Press the crumb mixture into the pie dish. It will not stick as well as traditional graham cracker crusts, just keep gently pressing. Rubbing a little butter to the inside of the pie pan will help. It will firm up after baking. Bake 5-7 minutes until set. Cool slightly and fill as desired.
I top mine with a diluted Smucker’s 100% Simply Fruit and smooth it on as a glaze. Then I top it with a berry (raspberry, strawberry, etc.) that goes with the spread and suits my fancy!
Yield: 6 to 8 servings.
MEAT LOAF
