Wednesday, December 7, 2011

Just asking.......

Hey guy's I wanted to know is there any recipes you like to know???? So I could always put it put or make it!!! Request are always welcome!!!! 

2 comments:

Aisha said...

Hey Mel!
I need some idea's for a quick diabetic friendly breakfast receipe that I can take with me on the go in the morning on my way to work. Can ya help me out with this one?
Thx...Aisha

Mel's Recipes Kitchen said...

here is one I love
Diabetic Breakfast To Go

Servings: 1
1/2 cup Sliced bananas
1 cup Nonfat milk
1/2 cup Plain nonfat
1/4 cup 100% bran flakes
1 teaspoon Vanilla extract
1 tsp. wheat germ

2 teaspoon Sugar
1/2 cup Ice
1 dash Cinnamon; or nutmeg




1.Combine all ingredients in a blender and process on medium speed until smooth.


2.Garnish with cinnamon or nutmeg.


3.You can substitute strawberries, peaches, or other fresh fruit for the bananas if you like.


Exchanges: Skim Milk Exchange -- 1&1/2 Fruit Exchange -- 1 Starch Exchange ~- 1 Calories -- 275 Calories from Fat -- 10 Total Fat -- 1g Saturated Fat ~- 0g Cholesterol -- 7mg Sodium -- 313mg Carbohydrate -- 55g Dietary Fiber ~- 8g Sugars -- 37g Protein -- 18g
Also:
One Minute Solutions

Try to keep quick-to-fix foods on hand. Stock items like fresh fruit, cottage cheese, eggs, whole grain breads and cereals. Go an extra step and spend perhaps 5 minutes preparing for breakfast the night before. Even setting out a bowl, a spoon and a glass can ease the morning crunch. If all else fails, yes, get up a few minutes earlier!

Even if you don't like traditional breakfast food, it does not matter. You can get creative by having soup, a sandwich, or even a slice of pizza. Or even try changing your usual fruit choice to something more exotic. Or change your yogurt flavor.

All these breakfasts can be brought to your office or school if you find sitting down at your own breakfast table difficult.

Here are some creative ideas:
•Berries and muffin: Split open a small bran muffin and place on a plate. Top with fresh berries and a dollop of fresh yogurt.

•Bagel and chutney: Spread mango chutney on a small bagel, and pair it with a side of cottage cheese sprinkled with cinnamon.

•Baked Potato and Cheese: A little unconventional for breakfast, but delicious. Top one half of a medium leftover baked potato (or microwave a raw one for 10-15 minutes) with low fat cheddar cheese and a spoonful of salsa. Return to the heat until the cheese melts.

•Breakfast Sandwich: Top a whole wheat English muffin, whole wheat pita bread or even a whole wheat chapati (Indian bread found in specialty shops) with 1 ounce lean ham and a flavored mustard. Pair it with fresh fruit and a small wedge of low fat cheese.

With these "make, freeze and forget about it" muffin recipes, there is never an excuse not to start your day off right!

Banana Ginger Muffins

Makes 1 dozen/ serving size: 1 muffin

Preparation time: 20 minutes

Cook time: 20 minutes

Ingredients

2 cups all purpose flour (use some whole wheat if deisred)
2 tsp. baking powder
1 tsp. cinnamon
1 egg
1 egg white
1/4 cup unsweetened applesauce
2 Tbsp. canola oil
2 Tbsp. brown sugar
2 bananas, mashed
2 tsp. finely grated fresh ginger (or use 1 tsp. ground)
1.Preheat the oven to 350 degrees. Combine the flour, baking powder and cinnamon in a medium bowl. In a large bowl, combine the remaining ingredients.
2.Slowly add the dry ingredients to the egg mixture. Mix well, but gently. Do not overbeat.
3.Pour the batter into 12 sprayed non-stick muffin cups. Bake the muffins for 20-25 minutes until center comes out clean and the muffins are lightly brown. Remove the muffins from the oven and cool 10 minutes in the pan. Remove the muffins from the pan and cool them completely.

Exchanges: 2 starch

Calories: 156
Calories from fat: 29
Total fat: 3 g
Saturated fat: 0 g
Cholesterol: 18 mg
Sodium: 83 mg
Carbohydrate: 28 g
Dietary fiber: 2 g
Sugars: 7 g
Protein: 5 g
I hope this can help you out Aisha