Cake Batter Rice Crispy Treats (Yum)

Cake Batter Crispy Treats

original recipe on the back of the cereal box!

3 tablespoons butter

1 10-ounce bag of mini marshmallows

1/4 cup yellow cake mix

6 cups rice krispies cereal

1 1.75-ounce container of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

Pasta con Pollo (Colombian Creamy Pasta with Chicken)

Ingredients

(4-6 servings)

• 1 pound pasta
• 4 cups of cooked and shredded chicken
• 3 tablespoons butter
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 4 tablespoons tomato paste

White sauce

• 3 cups milk
• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• Freshly grated nutmeg, to taste
• 2 1/2 cups shredded white or mozzarella cheese
• Fresh cilantro for garnish

Directions

1. Bring a large pot of water to a boil, salt the water and cook the pasta al dente.
2. While the pasta is cooking, in a fry pan over medium-low heat, warm the butter. Add the onion, garlic and sauté until very soft and lightly golden, about 15 minutes. Add the shredded chicken and tomato paste. Stir and cook for 5 minutes more.
3. In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes.
4. Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg. Remove the sauce from the heat. Add the cheese
5. Drain pasta and add to the skillet with the shredded chicken. Toss the pasta to coat evenly with the sauce. Top with cheese and cilantro. Serve immediately.

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VEGGIE ALFREDO LASAGNA

Author: Pinch of Yum

Serves: 9

 

INGREDIENTS

For the cauliflower Alfredo sauce

• 5 large cloves garlic, minced
• 1 tablespoons butter
• 5 cups cauliflower florets
• 6-7 cups vegetable broth or water
• 1 teaspoon salt (more to taste)
• ½ teaspoon pepper (more to taste)
• ½ cup milk (more to taste)
• Parmesan cheese to taste

For the lasagna

• 10 lasagna noodles
• 4 cups cauliflower Alfredo sauce
• 5 cups veggies (I used chopped fresh greens, grated carrots, fresh and canned tomatoes)
• 3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc.
• salt and pepper to taste

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INSTRUCTIONS

1. For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
2. For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
3. Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, ½ cup sauce, one fourth of the veggies, a good sprinkle of salt, ½ cup cheese, and ¼ cup sauce (I put sauce in each layer twice – once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with ½ cup sauce and the remaining 1 cup of cheese.
4. Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.

NOTES

I used a combination of fresh diced tomatoes and canned diced tomatoes. If you do use tomatoes, be sure to drain the excess liquid out before adding them to the lasagna, otherwise it will be too watery. I also found that sprinkling salt over each of the veggie layers helped it to be more flavorful, especially as leftovers.

AppleSauce Pancakes: A Tasty Breakfast For any Diabetic

Tasty Applesauce Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 tablespoons toasted wheat germ
• 1 cup nonfat buttermilk
• 1/4 cup unsweetened applesauce
• 2 teaspoons vegetable oil
• 1 large egg, lightly beaten
• Cooking spray
• Sugar-free maple syrup (optional)
• Fresh fruit slices (optional)

Preparation

Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.

Serve with maple syrup and fresh fruit, if desired (syrup and fruit not included in analysis).

Tip: One tablespoon of sugar-free maple syrup has 8 calories and 3 grams of carbohydrate.

These Pancakes are the perfect tasty treat for any diabetic. They are also delicious for anyone who isn't diabetic, or trying to avoid going over the border of diabetes.

• Yield: 10 servings (serving size: 1 pancake)

Nutritional Information

Calories per serving:	74
Calories from fat:	0.0%
Fat per serving:	1.8g
Saturated fat per serving:	0.4g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	3g
Carbohydrates per serving:	11.5g
Fiber per serving:	0.6g
Cholesterol per serving:	22mg
Iron per serving:	0.0mg
Sodium per serving:	143mg
Calcium per serving:	0.0mg

Good to Know

These diabetic-friendly pancakes are low in fat and easy to make. Serve with fresh fruit to make it more filling, or add fruit right into the batter. For a heart-healthy whole wheat option, use whole wheat flour.

Taco Stew

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taco stew

prep time: 15 minutes

cook time: 30 minutes

yield: 8 servings

serving size: 1 bowl

this is one of the most requested recipes and trust me you'll know exactly why taco stew is so popular as soon as you try it!

ingredients

• 4 medium russet potatoes, peeled and diced
• 3-4 carrots peeled and diced
• 1 onion chopped
• 1 pound hamburger
• 1 pkg. frozen peas (the small pkg.)
• 1 can (16 oz) tomatoes
• 1 8oz. can tomato sauce
• 1 pkg. taco seasoning or roughly 1/4 cup
• 1 can corn (undrained)
• 1 can chili beans (undrained)
• 1 can green beans (undrained)
• 1 can kidney beans (undrained)

instructions

1. in a large pot add a drizzle of olive oil and place over medium heat. cook the onions until tender, about 3 minutes. add the carrots and potatoes and add just enough water to cover them. cook until tender.
2. in a separate pan, over medium heat cook the hamburger, drain the grease and add to the water and tender veggies.
3. add all of the remaining ingredients and cook until heated through. serve with shredded cheese, sour cream and fritos!

Vegan Cool Whip!

Oh my goodness, goodness gosh.

Vegan Cool Whip

(or coconut whipped cream)

• 1 can full-fat coconut milk (or coconut cream)
• sugar, stevia, or powdered sugar to taste
• optional: fruit (banana whipped cream, anyone?)

Coconut Whipped Cream: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Try not to shake the can too much before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Trader Joe’s coconut cream works perfectly for this recipe as well. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe.) Once thick, transfer only the thick creamy part to a bowl and whip in your sweetener with a fork, or beaters if you want to be really fancy and get stiff peaks like real whipped cream!