Wednesday, September 30, 2015


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This is an easy meal and one I make often for our Families Tuesday Pizza Night.  We do not always have pizza on Tuesday but we named it that because we do have it often.  I am diabetic and my daughter no longer has a gal-bladder so cannot handle the boughten pizza's.
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I assemble all of my ingredients.  I have used frozen green bell peppers and chopped mushrooms.  I just take them out and lay the frozen veggies on paper towels while thawing.  I do change them if too wet a couple times.
You can see here I have a can of pizza sauce which can be used.  In this recipe I did not use the pizza sauce.  It tends to have a lot of fat in it.
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Mix your reduced-fat BAKING MIX-click here and water.  Stir till moistened.  Flatten with fingers in sprayed 8X8 baking dish.
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In a small bowl add your 8 oz can tomato sauce and Italian spices and combine.  Evenly spread this spiced tomato mix over your flattened crust.
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Now layer your meat, onions, bell peppers, and olives over the top.  You can use any combination of things you like on a pizza, just remember to calculate the ingredients that are not listed in my recipe.

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Now sprinkle the 3/4 cup skim mozzarella cheese over the top and pop it in the oven.  Cook till it is bubbly and the cheese is melted.  If you have a glass baking dish you can see that the crust is a golden brown on the bottom.
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Add the other 1/4 cup cheese on top after finished cooking. Turn off oven and place pizza back in oven for just a couple minutes till the 1/4 cup cheese is just melted.  Cut in 4 pieces and serve.



1/4 cup + 2 Tablespoons water
1 1/2 cup reduced fat BAKING MIX-or-reduced fat Bisquick
1 cup or 8 oz can tomato sauce
3/4 teaspoon Italian Spices
4 oz. cooked lean ground beef, turkey, or lean Italian turkey sausage 
1/4 cup chopped onion
1/2 cup diced or sliced mushrooms
1/4 cup diced bell pepper
2 Tablespoons sliced black olives
1  cup partially skim mozzarella cheese

Check above-below pictures for directions.

Nutritional information 1 slice

128 calories, 8.8 gr. fat, 9 gr carbohydrates, 1 Fiber
Diab: 2/3 Carb/St 1 3/4 Fat, 



1/2 cup Kraft Olive Oil Mayonnaise (reduced fat mayo)
1 cup Plain Non-Fat Yogurt (I make mine from non-fat dry milk powder)
1/2 cup skim milk (I use reconstituted non-fat dry milk powder)
3 Tablespoon Sweet Relish
2 Tablespoons Ketcup
2 Tablespoons Splenda

Directions: In medium bowl add all ingredients and with whisk blend until the mayo and yogurt is well blended.  This makes about 2 cups

Nutritional Value for 1/4 cup serving
66 calories, 7.5 gr carbohydrates, 3 gr fat
Diab: 1/2 carb/st 1/2 fat

NOTE: I am not a dietitian or nutritionist. I calculate my nutritional information from FatSecret.  I do the best I can and there could be a mistake.



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After the last doctors visit.  My A1C was 6.1.  That is pre-diabetes numbers. The doctor recommends that I loose 10 lbs. to get my A1C down below the pre-diabetes numbers.  It will also help with some infection problems that can be caused by pre-diabetes.

I am going to attempt to blog my meals that I will be cooking to loose the extra 10 lbs.

The recipes will mainly be from JoAnna Lund Cook books.  I tweak the recipes as we now find it hard to find things like fat free mayonnaise, fat free cream cheese, etc.

I will also give the nutritional information that is in the recipe and the tweaked recipes.  I am not a nutritionist or dietitian so I will do the best I can do.

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Tonight we had Cowboy Stew and Jumbo Cheesy Biscuits.  I had steamed Swiss chard also.

Tweaked - COWBOY STEW - serves 6 (1 1/2 cups)

28 oz can diced Tomatoes undrained.
2 Tablespoons Chili powder
1 1/2 cup frozen whole-kernel Corn, (I did not thaw)
3 cups diced Potatoes
6 oz frozen cooked Kidney beans, (I did not thaw)
1/2 cup chopped onion
1 cup diced Carrots
1 cup Diced Celery
8 oz. lean round steak, cut in small chunks

Spray a slow cooker container with cooking spray.  In prepared container, combine undrained tomatoes and chili powder.  Add corn, potatoes, kidney beans, onion, carrots, and celery.  Mix well to combine.  Stir in steak pieces.  Cover and cook on LOW for 6-8 hours.  Mix well before serving.

218 calories, 3 1/2 fat, 17 gr protein, 29 gm Carbohydrates, 307 mg Sodium, 47 mg Calcium, 5 gm Fiber
Diabetic 1 1/2 Mt, 2 vegetables, 1 Starch

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1/2 cup skim milk - OR - 1/3 cup dry milk Powder and 1/2 cup water
1/2 Tablespoon vinegar
1 cup flour
1/2 Tablespoon baking powder
1/2 teaspoon baking soda
1 Tablespoon Splenda
2 Tablespoons light I can't believe it's not butter margarine
1/4 cup + 2 Tablespoons Shredded 2% Mexican style Cheddar Cheese (I used Wal-Mart's Fiesta 2% shredded cheese.

Preheat oven to 450.  Spray a 6 holed muffin tin.  In small bowl combine milk and vinegar. Set aside.  In medium bowl combine flour, baking powder, baking soda, Splenda and cheese.  Lightly stir.  Add 2 Tablespoons of light margarine to flour mixture.  Using a pastry blender, work the margarine into flour mixture. 

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Add the milk mixture to flour mixture.  Till just blended. 

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Evenly spoon mixture into the muffin tins.
NOTE: you can also do these on a sprayed baking sheet.  Use a 1/3 cup as a guide.  They will be more flattened.  I have done them and like them this way also. 

Original - COWBOY STEW-serves 6 (1 1/2 cup)

2 cups coarsley chopped tomatoes, undrained (one 16 oz. can)
1 Tablespoon chili seasoning -( I used 2 Tablespoons)
1 1/2 cup frozen whole-kernel corn, thawed
3 cups diced potatoes
6 oz. (one 8-ounce can) red kidney beans, rinsed and drained.
1/2 cup chopped onions
1 cup Diced raw carrots
1 cup Diced celery
16 oz. lean round steak, cut into 24 pieces.

The instructions are the same as for the Tweaked Recipe 

Original Stew
252 calories, 4 gm Fat, 25 gm Protein, 29 gm Carbohydrates, 307 mg Sodium, 47 mg Calcium, 5 gm Fiber
Diabetic: 2 1/2 Meat, 1 1/2 Vegetable, 1 Starch