For more of Linda's recipes and diabetic information visit her at http://diabeticenjoyingfood.blogspot com She also shares slow cooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com
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There is no need for diabetics to avoid sweet potato casserole if it is one of their popular dishes. Below are two dissimilar recipes for Sweet Potato Casserole that are diabetic friendly. While they are not wholly sugar-free they are fine for diabetics when eaten as part of a balanced meal that includes a good protein meat. Turkey, chicken, ham, etc. Are all excellent with these casseroles. Remember, diabetics can enjoy good food too!
Sweet Potato Casserole #2
4 med sweet potatoes
3/4 cup Splenda granular
1/2 cup milk
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp vanilla extract
1 large or extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tbsp butter, melted
1 cup panko (Japanese bread crumbs)
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp sugar-free maple-flavored syrup
Preheat oven to 375 degrees. Lightly grease a 13x9x2-inch baking dish or pan. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to the touch; peel and mash. Cut oven climatic characteristic to 350 degrees. Couple sweet potatoes, Splenda, milk, orange rind, orange juice, vanilla, egg, flour, and the 3 tablespoons butter in a large mixing bowl. Beat at medium speed of electric mixer until smooth. Spoon into the ready baking dish. Couple the panko crumbs, pecans, butter, and syrup together and sprinkle over the top of the casserole. Bake 1 hour or until wholly heated through.
Sweet Potato Casserole
1 cup Splenda
3 cups cooked, mashed sweet potatoes
1/4 tsp salt
2 beaten eggs or 1/2 cup egg substitute
1 stick melted butter
1/2 cup low-fat milk
1 tsp vanilla extract
Combine all ingredients and mix well. Pour into a shallow 8"x8" baking dish that has been sprayed with cooking spray.
Topping:
1/3 butter, melted
1/3 cup flour
1/2 cup brown sugar
1/2 cup Splenda
1 cup chopped pecans
Mix sugar and Splenda together. Add flour and pecans to sugar mixture. Pour melted butter into mixture and stir to blend. Sprinkle evenly over sweet potatoes. Bake at 350 degrees for 30-35 minutes.
Note: This recipe uses some sugar in the topping. Remember this when incorporating into your diet or replace brown sugar with 1/4 cup of Splenda's brown sugar substitution.
Enjoy!
There is no need for diabetics to avoid sweet potato casserole if it is one of their favorite dishes. Below are two different recipes for Sweet Potato Casserole that are diabetic friendly. While they are not completely sugar-free they are fine for diabetics when eaten as part of a balanced meal that includes a good protein meat. Turkey, chicken, ham, etc. are all perfect with these casseroles. Remember, diabetics can enjoy good food too!
SWEET POTATO CASSEROLE #2
4 med sweet potatoes
3/4 cup Splenda granular
1/2 cup milk
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp vanilla extract
1 large or extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tbsp butter, melted
1 cup panko (Japanese bread crumbs)
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp sugar-free maple-flavored syrup
Preheat oven to 375 degrees. Lightly grease a 13x9x2-inch baking dish or pan. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to the touch; peel and mash. Reduce oven temperature to 350 degrees. Combine sweet potatoes, Splenda, milk, orange rind, orange juice, vanilla, egg, flour, and the 3 tablespoons butter in a large mixing bowl. Beat at medium speed of electric mixer until smooth. Spoon into the prepared baking dish. Combine the panko crumbs, pecans, butter, and syrup together and sprinkle over the top of the casserole. Bake 1 hour or until thoroughly heated through.
SWEET POTATO CASSEROLE
1 cup Splenda
3 cups cooked, mashed sweet potatoes
1/4 tsp salt
2 beaten eggs or 1/2 cup egg substitute
1 stick melted butter
1/2 cup low-fat milk
1 tsp vanilla extract
Combine all ingredients and mix well. Pour into a shallow 8"x8" baking dish that has been sprayed with cooking spray.
TOPPING:
1/3 butter, melted
1/3 cup flour
1/2 cup brown sugar
1/2 cup Splenda
1 cup chopped pecans
Mix sugar and Splenda together. Add flour and pecans to sugar mixture. Pour melted butter into mixture and stir to blend. Sprinkle evenly over sweet potatoes. Bake at 350 degrees for 30-35 minutes.
NOTE: This recipe uses some sugar in the topping. Remember this when incorporating into your diet or replace brown sugar with 1/4 cup of Splenda's brown sugar substitution.
ENJOY!
Two Sweet Potato Casseroles Both Suitable For Diabetics
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com
See Also : staub 9.5 inch saute pan lodge logic pre seasoned 17 inch cast iron skillet
I took a week away from the computer to spend time with three of my grandchildren over their Spring Bread but now it is time to get back to work. For today's recipe I have chosen a Potato-Cheese Casserole. This mashed potato casserole is not only a good one for us diabetics as it has a ratio of 3 to 1 carbs and protein, it is also easy and very tasty. I great way to add potatoes to your favorite steak, pork chop, or other meat. Each serving is 15 grams of carbs to 5 grams of protein. That is right on the nose for a diabetic ratio. Isn't it great to have potatoes that are tasty for everyone yet fall into the diabetics ratios? Give this recipe a try at your next dinner and see for yourself how it can dress up your meal.
POTATO-CHEESE CASSEROLE
3 cups cooked, mashed potatoes
1 egg, separated
1/2 cup shredded low-fat process American cheese
1/2 small green bell pepper, finely chopped
1 tbsp finely chopped green onion
1/2 tsp celery salt
1 egg white
1/2 tsp paprika
2 tbsp shredded low-fat cheddar cheese, if desired
Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.
In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.
In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.
Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.
Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.
Yield: 8 (1/2 cup) servings
Note: This is a great potato dish for diabetics as it has 15 g of carbs and 5 g of protein per serving (without the shredded cheddar cheese topping).
Enjoy!
How to Make a Potato - Cheese Casserole That is Suitable For Diabetics, Too
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.
For her old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com.
Tags : staub 9.5 inch saute pan
There is no need for diabetics to avoid sweet potato casserole if it is one of their favorite dishes. Below are two different recipes for Sweet Potato Casserole that are diabetic friendly. While they are not completely sugar-free they are fine for diabetics when eaten as part of a balanced meal that includes a good protein meat. Turkey, chicken, ham, etc. are all perfect with these casseroles. Remember, diabetics can enjoy good food too!
SWEET POTATO CASSEROLE #2
4 med sweet potatoes
3/4 cup Splenda granular
1/2 cup milk
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp vanilla extract
1 large or extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tbsp butter, melted
1 cup panko (Japanese bread crumbs)
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp sugar-free maple-flavored syrup
Preheat oven to 375 degrees. Lightly grease a 13x9x2-inch baking dish or pan. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to the touch; peel and mash. Reduce oven temperature to 350 degrees. Combine sweet potatoes, Splenda, milk, orange rind, orange juice, vanilla, egg, flour, and the 3 tablespoons butter in a large mixing bowl. Beat at medium speed of electric mixer until smooth. Spoon into the prepared baking dish. Combine the panko crumbs, pecans, butter, and syrup together and sprinkle over the top of the casserole. Bake 1 hour or until thoroughly heated through.
SWEET POTATO CASSEROLE
1 cup Splenda
3 cups cooked, mashed sweet potatoes
1/4 tsp salt
2 beaten eggs or 1/2 cup egg substitute
1 stick melted butter
1/2 cup low-fat milk
1 tsp vanilla extract
Combine all ingredients and mix well. Pour into a shallow 8"x8" baking dish that has been sprayed with cooking spray.
TOPPING:
1/3 butter, melted
1/3 cup flour
1/2 cup brown sugar
1/2 cup Splenda
1 cup chopped pecans
Mix sugar and Splenda together. Add flour and pecans to sugar mixture. Pour melted butter into mixture and stir to blend. Sprinkle evenly over sweet potatoes. Bake at 350 degrees for 30-35 minutes.
NOTE: This recipe uses some sugar in the topping. Remember this when incorporating into your diet or replace brown sugar with 1/4 cup of Splenda's brown sugar substitution.
ENJOY!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com
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I took a week away from the computer to spend time with three of my grandchildren over their Spring Bread but now it is time to get back to work. For today's recipe I have chosen a Potato-Cheese Casserole. This mashed potato casserole is not only a good one for us diabetics as it has a ratio of 3 to 1 carbs and protein, it is also easy and very tasty. I great way to add potatoes to your favorite steak, pork chop, or other meat. Each serving is 15 grams of carbs to 5 grams of protein. That is right on the nose for a diabetic ratio. Isn't it great to have potatoes that are tasty for everyone yet fall into the diabetics ratios? Give this recipe a try at your next dinner and see for yourself how it can dress up your meal.
POTATO-CHEESE CASSEROLE
3 cups cooked, mashed potatoes
1 egg, separated
1/2 cup shredded low-fat process American cheese
1/2 small green bell pepper, finely chopped
1 tbsp finely chopped green onion
1/2 tsp celery salt
1 egg white
1/2 tsp paprika
2 tbsp shredded low-fat cheddar cheese, if desired
Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.
In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.
In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.
Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.
Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.
Yield: 8 (1/2 cup) servings
Note: This is a great potato dish for diabetics as it has 15 g of carbs and 5 g of protein per serving (without the shredded cheddar cheese topping).
Enjoy!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.
For her old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com.
Thanks To : lodge logic pre seasoned 15 inch cast iron skillet
"Weekly grocery circulars often read "feed a family of 4 for under $10!". I'm sure most of you have laughed at this as I did. As a result, I began to wonder what does dinner really cost for my family of 8? So I set a challenge for myself and I figured if I kept it under $5, I was doing good..."
I came up with this recipe one night when I was desperately trying to figure out what to make for dinner out of what I had in my house - ever been there? So instead of running to the store, I adapted a recipe I had for scalloped potatoes and ham with what I had and what my family likes. Here is the result.
Cheesy Potato and Ham Casserole
2c diced turkey ham - 1.42 lb for Festive brand @ Wal-Mart = .94
1 10.5 oz can cream of mushroom soup = .50
8 potatoes, scrubbed and diced - .07 ea = .56
2 green onions, sliced - 39c pkg - .03ea = .06
½ c powdered cheese sauce from Provident Pantry = .88
Mixed w/ 1c warm water to make 1 c sauce
Mix soup and sauce in a 13 x 9 dish. Add potatoes, ham and onions. Stir to mix well. Cover with foil and bake in a 350 oven for 1 hr.
Serve with tossed green salad and steamed carrots
Tossed Green Salad
½ head Romaine lettuce = .75
1 carrot grated = .09
1 sm tomato on the vine @ .96 lb = .25
Steamed Carrots
10 carrots scrubbed and sliced = .90
Steam until tender
Total = $4.93
Alternative Options
I realize many who read this may not have powdered cheese sauce or know what it is. Think of it as the cheese sauce that comes in a box of cheap macaroni and cheese. I buy it in a #10 can to have in my food storage since my family LOVES cheese. More about food storage in later posts.
I've included a couple of alternatives to this, along with their prices and subsequent totals.
1 10.5 can cheddar cheese soup = $1.39
If you choose this option omit the steamed carrots to keep your total under $5
Option 2 Total = $4.54
2. 2 c grated cheddar cheese - $3.78 2lb loaf on sale - .34c = .68
¼ c milk = .03
Option 3 Total = $4.76
Enjoy your meal...
Are you feeling the stress of finances? Well why not find some relief, visit this frugal living skills blog for easy ways to save money with all kinds of budgeting tips. Plus, discover Family Meals Under $5 and how they can feed a family of 8 for under five bucks.
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Sweet potato casserole is very popular during the holidays, a part of many Thanksgiving and Christmas dinner menus. Available year round, fresh sweet potatoes have a peak growing season during autumn, are stored in climate controlled facilities and made available for purchasing the rest of the year. They are high in vitamins A and C, and are a good source of fiber.
When fresh potatoes are unavailable, canned potatoes make a suitable replacement. Like canned pumpkin, canned potatoes are a good choice for baking. They provide fewer nutrients than using fresh, but the taste and texture can still be quite good. Always check labels and seek out high-quality brands.
This sweet and savory casserole recipe is perfect for holiday gatherings or as a special side dish during the cool fall and winter evenings. The second recipe uses canned potatoes, and with cookies and raisins is one the kids will love.
Sweet Potato Casserole with Cinnamon and Nutmeg
Ingredients:
2/3 cup Fresh Sweet Potatoes, peeled and cubed
1/3 cup Granulated White Sugar
3 Large Eggs, beaten
3/4 cup Unsalted Butter, melted
2 tablespoons and 2 teaspoons Evaporated Milk
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Cinnamon
1/3 cup Miniature Marshmallows
2 tablespoons and 2 teaspoons Flaked Coconut
1/4 cup crushed Cornflakes Cereal
1 tablespoon and 1 teaspoon packed Brown Sugar
2 tablespoons and 2 teaspoons chopped Pecans
3/4 cup Butter, melted
Preparation:
1. Preheat the oven to 400 F.
2. Butter a 9 x 13-inch baking dish.
3. Add potatoes to a large mixing bowl and mash. Stir in sugar, eggs, 3/4-cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut.
4. Spoon sweet potato mixture into baking dish.
5. Bake 20 minutes.
6. In separate bowl, combine cornflakes, brown sugar, pecans and margarine. Spread cereal mixture over potatoes.
7. Return the casserole to the oven and bake an additional 10 minutes.
Quick and Easy Sweet Potato Casserole
Ingredients:
1 container Mashed Sweet Potatoes
1/2 cup Raisins
1/4 cup Half-and-Half
1 Large Egg, beaten
2 tablespoons packed Brown Sugar
1/2 cup crushed Ginger Snap Cookies
2 tablespoons Butter, melted
Preparation:
1. Preheat the oven to 375 F.
2. Add mashed potatoes, raisins, half-and-half, egg and brown sugar to mixing bowl.
3. Spoon the mixture into shallow casserole dish. Set aside.
4. Combine crushed cookies, and butter in small bowl.
5. Sprinkle crumbs over the potato mixture.
6. Bake 30 minutes. Let stand 15 minutes before serving.
Head over to http://www.SweetPotatoRecipes.net and try one of our delicious holiday sweet potato recipes, or choose a recipe from our constantly growing selection of the best sweet potato dishes that are perfect for any occasion.
In France, this mashed potato casserole gets the fancy name of Hachis Parmentier. It's a quick and easy dinner to prepare, yet still very typically French. And since it's French, it comes with a wonderful story that you can entertain your family with at the dinner table.
Introducing Monsieur Parmentier
Antoine Parmentier was a Frenchman that lived during the 18th and early 19th century. A pharmacist by training, he spent many years serving in the Seven Year War, and was imprisoned in Germany. It was during this incarceration that he discovered the nutritional virtues of the potato. (The tuber had previously been brought to Europe from South America, but had spent several hundred years languishing in the vegetable garden, disdained by the people and even prohibited by the government.) When he returned from the war, it was to a nation that was starving.
It was Parmentier who saw in the humble potato the solution to France's hunger problems. Through a long and genius marketing campaign, Parmentier single handedly changed the French peoples' ideas about the potato, turning it into a significant food source for the starving population. Parmentier courted the French king, Louis XVI, in his efforts and even got the wife of the king, Marie Antoinette, to wear potato flowers in her hair. Parmentier was a brilliant scientist who spent his life working to improve the food quality of his nation and it is most appropriate that his name is synonymous with potatoes in French cooking.
Onto the Mashed Potato Casserole Recipe
For this recipe I recommend you use instant mashed potatoes, because that's what makes mashed potato casserole so quick and easy to prepare. Do use a high quality instant mashed potato however -- all it should have in it is potatoes. Read your labels.
The recipe here is for a fairly typical French version of Hachis Parmentier, but feel free to change the vegetables, seasoning, and even the meat in this recipe. Hachis Parmentier is extremely versatile.
Mashed Potato Casserole
2 onions, chopped 3 garlic cloves, minced or pressed 1 tablespoon butter 2 tablespoons olive oil 3 tomatoes, chopped 1 1/2 pounds lean ground beef 1 tablespoon Herbs de Provence or other herbs salt and pepper (to your taste) 1 egg yolk 2 tablespoons Parmesan cheese 4 - 5 cups mashed potatoes (instant is fine) 3/4 cup grated cheese (gruyère, emmental, or swiss)
In a large frying pan, cook the onions and garlic in the butter and olive oil on medium heat for about 5 minutes. Stir in the tomatoes, ground beef, herbs, salt and pepper. Cook until the meat is browned thoroughly. Turn off heat and add egg yolk and Parmesan cheese, stirring to mix completely.
Spread the meat in the bottom of an lightly oiled oven proof dish (a 13 X 9 inch Pyrex dish would be perfect for the amount given in this recipe). Spread the potatoes on top of this and finish by sprinkling grated cheese on top.
Brown in 400° F oven for 15 to 20 minutes.
Makes 8 servings.
Do you love French food and culture? Subscribe to La Marmite and receive monthly recipes, cultural tidbits, and tips for entertaining in a French style. La Marmite is written by Kim Steele, creator of Easy French Food, dedicated to helping you add a French touch to your table and home. Learn more here: http://www.easy-french-food.com/la-marmite.html
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