Munchy Crunchy Meat Treats

This recipe makes great crunchy biscuit treats that keep really well.

Ingredients

• 1/2 cup non-fat powdered milk
• 1 egg, beaten
•  2 1/2 cups rice flour
• 1/2 tsp. garlic powder
• 1 tsp. honey
• 1/2 cup water
• 5 tsp. chicken or beef broth
• 1 Cup blended cooked meat

(Note: We did not use water and p milk, instead we used 1/2 cup of milk)

Instructions
Combine all ingredients well. Form into a ball. Roll dough out on a floured surface. Cut out desired shapes. Bake in a 350 degree oven for 25-30 minutes. Let cool. The treats should be hard and crunchy. Keep refrigerated because of meat.

Blackberry Milkshake

2 Scoops of Ice Cream
1/3 Cup of Berrys
1/2 Cup of milk (Less for thicker)

Blend all ingredients together. Serve cold!

Tiramisu Parfaits

Ingredients

• 4-1/2 teaspoons instant coffee granules
• 1/3 cup boiling water
• 2 cups cold fat-free milk
• 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
• 4 ounces fat-free cream cheese
• 1 package (3 ounces) ladyfingers or Angel Foodcake, split and cubed
• 2 cups fat-free whipped topping or real whipping cream
• 2 tablespoons miniature chocolate chips
• 1 teaspoon baking cocoa

Directions

• Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding.
• Place ladyfinger cubes in a bowl; add coffee; toss to coat. Let stand for 5 minutes.
• Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers.
• Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa. Yield: 6 servings.

Nutritional Facts 1 parfait equals 189 calories, 3 g fat (1 g saturated fat), 55 mg cholesterol, 573 mg sodium, 32 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

Light Fettuccine Alfredo

Ingredients

3/4 cup vegetable broth, or reduced-sodium chicken broth (see Tips for Two)

4 large cloves garlic, peeled

4 ounces whole-wheat fettuccine

1 small zucchini, cut into matchsticks

2 teaspoons cornstarch, mixed with 1 tablespoon water

2 tablespoons reduced-fat sour cream

1/8 teaspoon freshly ground pepper, or to taste

3/4 cup freshly grated Parmesan cheese, divided

1 tablespoon chopped fresh parsley

Preparation

1. Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
2. After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, 1/2 Cup Parmesan, and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
4. Drain the pasta and place in a large bowl. Add the sauce and 1/4 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately.

Tips & Notes

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Pureeing hot liquids: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.

Nutrition (2 servings, 1 1/2 cups each)               

Per serving: 379 calories; 11 g fat ( 6 g sat , 3 g mono ); 33 mg cholesterol; 52 g carbohydrates; 21 g protein; 8 g fiber; 628 mg sodium;326 mg potassium.

Oven Baked Kohlrabi

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.             

  

Nutritional Information ~ Roasted Kohlrabi ~ Servings Per Recipe: 4
Amount Per Serving
Calories: 114, Total Fat: 5.5g, Cholesterol: 6mg, Sodium: 239mg, Total Carbs: 12.9g, Dietary Fiber: 7.2g, Protein: 6g