Diabetic Recipes
December 2004

Holiday time is here and we all want our days to be as stress-free as possible. We have some great brunch recipes from Jyl Steinback, America's Favorite Mom, that can either be prepare ahead of time or are so easy, you won't be spending your holiday time in the kitchen.

Morning Glory Muffins
Bacon 'n' Eggs Brunch
Veggie-Potato Frittata
Chicken 'n' Broccoli Quiche Muffins
Make Ahead 'n' Marinate Garden Vegetable Salad
Chocolate Chip Sour Cream Bread

Morning Glory Muffins
Serves:  12
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 375ºF. Spray 12 muffin cups with cooking spray. Combine yogurt, sugars, egg substitute, applesauce, vanilla extract and pineapple in medium bowl; mix until sugars are dissolved and mixture is blended. In separate bowl, combine flours, baking powder and cinnamon; mix well. Gradually add flour mixture to yogurt mixture, blending just until ingredients are moistened. Fold in carrots, raisins and walnuts. Fill each muffin cup two-thirds full; bake 20 to 25 minutes, until toothpick inserted in centers comes out clean. Cool 5 to 10 minutes before removing from muffin pan. Cool to room temperature before freezing. Wrap muffins separately in freezer wrap and place muffins in freezer bag. To reheat: Microwave on High for 1 to 2 minutes until heated through.

Bacon 'n' Eggs Brunch
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Spray a 9 inch square baking dish with cooking spray. Arrange bread slices on bottom of dish. Combine egg substitute, egg whites, skim milk, pepper, Mrs. Dash seasoning, ½ cup cheese, bacon crumbles and mushrooms, if using, in medium bowl; mix well. Pour mixture over bread slices. Top with hash brown potatoes and sprinkle with remaining ¼ cup cheese. Cover and refrigerate overnight. Preheat oven to 350ºF. Bake, uncovered, 40 to 45 minutes, until knife inserted in center comes out clean.

Veggie-Potato Frittata
Serves:  4
Source:  Countertop Magician
by Jyl Steinback (www.AmericasHealthiestMom.com)

Place hash brown potatoes in a colander and rinse with warm water for 1 to 2 minutes, until partially thawed. Set aside to drain well. Combine egg substitute and egg whites in medium bowl and whisk until frothy. Spray a large nonstick skillet with cooking spray; add vegetable broth and heat over medium-high heat. Add onion and cook for 2 minutes, until softened; sprinkle with garlic powder. Add broccoli and cauliflower; cook 1 to 2 minutes, stirring frequently. Mix in hash brown potatoes and mix well; sprinkle with pepper. Pour egg mixture over top and sprinkle with cheddar and Parmesan cheeses. Reduce heat to medium-low; cook, covered, 10 to 12 minutes, until eggs are. Cut into wedges and garnish with chopped green onions (if desired).

Chicken 'n' Broccoli Quiche Muffins
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 425ºF. Spray 6 large muffin cups with cooking spray. Combine all ingredients in medium bowl and mix well. Divide batter among muffin cups and bake 25 to 30 minutes, until set. Remove from oven and let stand 5 minutes before serving. To freeze: Cool muffins to room temperature. Wrap individually in freezer-safe wrap and place in plastic freezer bag. To serve: Thaw in refrigerator several hours and reheat in microwave 1 to 2 minutes or thaw in microwave 1 to 2 minutes on Low and reheat 1 to 1½ minutes on High.

Make Ahead 'n' Marinate Garden Vegetable Salad
Serves:  6
Source:  Cook Once, Eat For A Week
by Jyl Steinback (www.AmericasHealthiestMom.com)

Combine salad dressing, vinegar and honey in blender; blend until smooth. Combine remaining ingredients except cheese, if using, in large bowl and toss lightly. Pour dressing over vegetables and toss until well coated. Cover and refrigerate at least 2 hours or overnight. If desired, just before serving, add cheddar cheese chunks or sprinkle with nonfat Parmesan cheese.

Chocolate Chip Sour Cream Bread
Serves:  16
Source:  Countertop Magician
by Jyl Steinback (www.AmericasHealthiestMom.com)

Preheat oven to 350ºF. Spray 9 X 5 inch loaf pan with cooking spray. Combine applesauce, sour cream, sugar, vanilla, and egg substitute in large bowl; beat with handheld mixer until creamy and smooth. Add baking powder and baking soda; mix until frothy. Gradually add flour and mix just until ingredients are blended. Fold in chocolate chips. Pour batter into loaf pan and bake 45 to 50 minutes, until toothpick inserted into center comes out clean. Cool 10 to 15 minutes in pan before removing; sprinkle with powdered sugar just before serving (if using).