Diabetic Mexican Casserole

Utensils: large skillet with lid

Makes 4 servings

Calories: 270
Total Fat: 9 grams
Saturated Fat: 2 grams
Protein: 24 grams
Sodium: 236 mg
Carbohydrates: 20 grams
Dietary Fiber: 7 grams

Ingredients

• (Nonstick cooking spray for non-Saladmaster users)
• 12 oz of lean ground turkey
• 1 can (14 oz) of no-salt added stewed tomatoes
• 1/2 (16 oz) package of frozen bell pepper stir-fry blend, (thawed for non-Saladmaster users)
• Can of black beans, rinsed
• 3/4 tsp. cumin (or if you are me, just keep it pouring)
• 1/2 tsp salt (optional)
• 1 1/2 oz of finely shredded reduced-fat sharp cheddar cheese (cone #1)

Instructions:

1. Fully cook turkey in skillet (use non-stick spray for non-Saladmaster users) over medium. Stir in tomatoes, bell peppers, black beans and cumin. Place lid on top and when it clicks, reduce to low for 10 minutes. (In regular cookware, reduce heat, place lid on top and cook for 20 minutes)
2. Stir in salt if desired and sprinkle evenly with cheese. 

Recipe adapted from Diabetes Self Management, February 2017 issue

Kale Crust Pizza

Utensils: electric skillet (aka: EOC) or pizza pan (baking sheet for non-saladmaster users) and food processor
Other Items: parchment paper

Ingredients:

• 2-3 branches of kale (3.5 cups) trimmed and washed w/o stem 
• 2/3 panko crumbs
• 1 cup of shredded lowfat cheese (fresh or Parmesan)
• 2 eggs
• Salt and pepper

Pizza Topping Ideas:

• Pizza sauce or Alfredo sauce
• Shredded mozzarella cheese
• Meat/Protein: black beans, pepperoni, salami, tofu, ham, sausage, shredded chicken, ground and seasoned turkey, bacon
• Vegetables: bell peppers, onion (red, yellow, sweet, green), spinach, shredded carrots (use the #1 cone), shredded zucchini and yellow squash, mushrooms
• Other: olives, diced jalapenos and chilies, stewed tomatoes, pineapple, cilantro, jalapenos, peppercinis

Instructions:

1. Preheat EOC or oven to 350 degrees
2. Process raw kale. Then add the panko crumbs, cheese, eggs, salt and pepper to process until a dough forms. 
3. Place parchment paper on EOC/pizza pan or baking sheet and form kale pizza crust. You can add a little olive oil to make your hands less sticky.
4. Bake for 15-20 minutes until firm and crust starts to brown.
5. Add pizza ingredients and cook for 5-10 more minutes until all ingredients are heated and cheese is melted. 
6. Let cool for a few minutes to let crust set. 

Cottage Cheese Pancake-Crepes

Tools: Large skillet (or square griddle) and a food processor
Servings: 1 large crepe or 3 small pancakes
Calories: 240
Carbohydrates: 25 grams

Ingredients

• 1/2 cup of fat free cottage cheese
• 1/4 cup of old fashion oats
• 2 egg whites or 1 whole egg
• 1 tablespoon of a sweetener such as Splenda, Stevia or Truvia, 
• 1 teaspoon of vanilla extract

Topping Options

• Syrup (sugar free or maple)
• Honey or agave
• Jelly
• Apple butter
• Fruit
• Vanilla, strawberry, peach, honey nonfat or low-fat yogurt
• Cinnamon
• Powdered sugar
• Peanut butter or almond butter

Directions

1.  Preheat skillet or griddle on medium high heat. 
2. Process all ingredients in food processor until smooth
3. Spray skillet or griddle with non-stick spray and pour batter into 3 small pancakes or one large.
4. Cook until easy to flip (usually about 3-5 minutes). Because it is cheese based, you will not see bubbling like a normal pancake and it will stick if flipped too soon.
5. Top with your choice of topping. I prefer apple butter with peaches or vanilla yogurt mixed with cinnamon.

Photo: http://s3.amazonaws.com/finecooking.s3.tauntonclud.com/app/uploads/2017/04/18192518/fc35pi047-01-thumb1x1.jpg