Hot Dog Pie

Total Time
Prep/Total Time: 30 min.

Makes
4-6 servings

Nutrition Facts
1 piece: 487 calories, 27g fat (11g saturated fat), 62mg cholesterol, 1321mg sodium, 43g carbohydrate (13g sugars, 5g fiber), 21g protein.

Ingredients
1/2 pound ground beef
4 hot dogs, cut in half lengthwise and sliced
1 can (16 ounces) baked beans
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 ounces process cheese (Velveeta), cubed
1 unbaked deep-dish pastry shell (9 inches)
4 slices American cheese

Directions
1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the hot dogs, beans, ketchup, brown sugar, mustard, and cheese cubes. Cook and stir until cheese is melted.
2. Meanwhile, prick pastry shell with a fork. Bake at 400° for 10 minutes. Fill with hot beef mixture. Cut each cheese slice into four strips; make a lattice topping over pie. Bake 5-10 minutes longer or until cheese is melted.

Homemade Fish Sticks

Total Time
Prep/Total Time: 25 min.

Makes
2 servings

Nutrition Facts
1 serving: 278 calories, 4g fat (1g saturated fat), 129mg cholesterol, 718mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Ingredients
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon lemon-pepper seasoning
1/2 cup all-purpose flour
1 large egg, beaten
3/4 pound cod fillets, cut into 1-inch strips
Butter-flavored cooking spray

Directions
1. Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
2. Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.

Hearty Mixed Vegetable Soup

Total Time
Prep/Total Time: 30 min.

Makes
2 servings

Nutrition Facts
1 cup: 124 calories, 6g fat (4g saturated fat), 15mg cholesterol, 642mg sodium, 16g carbohydrate (10g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Ingredients
1/2 small carrot, grated
1/2 celery rib, chopped
2 tablespoons chopped green pepper
1 tablespoon chopped onion
1 tablespoon butter
1 cup reduced-sodium chicken broth, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 teaspoon sugar
Dash pepper
1-1/2 teaspoons cornstarch

Directions
1. In a small saucepan, saute the carrot, celery, green pepper and onion in butter until tender. Set aside 2 tablespoons broth. Add the tomatoes, sugar, pepper and remaining broth to vegetable mixture; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Combine cornstarch and reserved broth until smooth; gradually add to the soup. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.

Hearty Leek and Potato Soup

Total Time
Prep: 20 min. Cook: 30 min.

Makes
8 servings (2 quarts)

Nutrition Facts
1 cup: 180 calories, 5g fat (1g saturated fat), 5mg cholesterol, 598mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Ingredients
3 celery ribs, chopped
2 medium onions, chopped
3 medium leeks (white portion only), chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
6 garlic cloves, minced
2 tablespoons olive oil
4 medium potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
1 cup water
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup fat-free milk
1/2 cup reduced-fat sour cream
2 green onions, chopped

Directions
1. In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos, and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally.
2. Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).

Editor’s Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Ham & Spinach Casserole

Total Time
Prep: 25 min. Bake: 20 min.

Makes
4 servings

Nutrition Facts
1 serving: 376 calories, 13g fat (3g saturated fat), 65mg cholesterol, 2334mg sodium, 37g carbohydrate (11g sugars, 6g fiber), 28g protein.

Ingredients
3 cups cubed fully cooked ham
1 package (16 ounces) frozen sliced carrots, thawed
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 package (10 ounces) frozen creamed spinach, thawed
1/4 cup water
1/4 teaspoon pepper
1/8 teaspoon salt
1 tube (4 ounces) refrigerated crescent rolls

Directions
1. In a large skillet coated with cooking spray, cook ham over medium heat until lightly browned. Stir in the carrots, soup, spinach, water, pepper and salt; heat through. Pour into a greased 8-in. square baking dish.
2. Unroll crescent dough; separate into 2 rectangles. Seal perforations. Cut each rectangle lengthwise into 4 strips; make a lattice crust. Bake at 375° until filling is bubbly and crust is golden brown, 18-22 minutes.

Garlic Chicken with Herbs

Total Time
Prep/Total Time: 30 min.

Makes
4 servings

Nutrition Facts
1 serving: 214 calories, 12g fat (3g saturated fat), 76mg cholesterol, 487mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Ingredients
4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
10 garlic cloves, peeled and halved
1/4 cup white wine or chicken broth
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon minced fresh sage
1 cup chicken broth
Hot cooked rice of your choice

Directions
1. Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings.
2. In the same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until the mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes.
3. To serve, spoon pan juices over chicken. Serve with rice.

Easy Peasy Biscuits

Total Time
Prep: 25 min. Bake: 10 min.

Makes
2 dozen

Nutrition Facts
1 biscuit: 167 calories, 10g fat (8g saturated fat), 1mg cholesterol, 328mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 3g protein.

Ingredients
4 cups all-purpose flour
4 tablespoons baking powder
1 tablespoon sugar
1 tablespoon ground flaxseed
1 teaspoon sea salt
1 cup solid coconut oil
1-1/2 cups 2% milk

Directions
1. Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, flaxseed, and salt. Add coconut oil and cut in with a pastry blender until the mixture resembles coarse crumbs. Add milk; stir just until moistened.
2. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to a rectangle 1/2 in. thick; fold dough into thirds (as you would a letter). Pat or roll dough again into a rectangle 1/2 in. thick; cut with a pizza cutter or knife into 24 biscuits, each about 2-1/2 in, square. 3. Place 1 1/2 in. apart on an ungreased baking sheet. Bake until light brown, 8-10 minutes. Serve warm.

Freeze option: Freeze cut biscuit dough on waxed paper-lined baking sheets until firm. Transfer to airtight containers; return to freezer. To use, bake biscuits as directed.
Freeze option: Freeze cooled baked biscuits in airtight containers. To use, heat in a preheated 350° oven 15-20 minutes.

Easy Key Lime Pie Trifle

Total Time
Prep: 20 min. + chilling

Makes
10 servings

Nutrition Facts
1 cup: 685 calories, 48g fat (24g saturated fat), 79mg cholesterol, 255mg sodium, 58g carbohydrate (46g sugars, 1g fiber), 9g protein.

Ingredients
1 package (8 ounces) cream cheese, softened
1-1/2 cups heavy whipping cream
1/4 cup sugar
1-1/2 teaspoons vanilla extract
1 frozen key lime pie (36 ounces), cut into 1-in. cubes, thawed
1 cup sweetened shredded coconut, toasted
1 cup chopped pecans, toasted

Directions
1. In a large bowl, beat cream cheese, cream, sugar and vanilla until soft peaks form. Place half of the pie pieces in a 3-qt. trifle bowl or glass bowl. Spread with half the cream cheese mixture; top with 1/2 cup coconut and 1/2 cup pecans. Repeat layers. Refrigerate, covered, at least 1 hour before serving.