Watermelon-Yogurt Ice Recipe

Prep Time: 20 mins

Cook Time: 5 mins

Rest Time: 6 h 5 mins

Total Time: 6 h 30 mins

Ingredients

• 1/4 cup(s) water
• 1/4 cup(s) sugar(id try a substitute of your choice to lower the carb ratio)
• 4 cup(s) watermelon, seedless, diced
• 1 cup(s) yogurt, low-fat vanilla
• 1 tablespoon lime juice

Preparation

1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.


2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp.

3. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight.

4. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours. 

Nutritional Info (Per serving):

Calories: 74, Saturated Fat: 0g, Sodium: 21mg, Dietary Fiber: 0g, Total Fat: 1g, Carbs: 16g, Cholesterol: 2mg, Protein: 2g

Carb Choices: 1

SHRIMP COCKTAIL WITH 2 SAUCES

Ingredients:

24 large or jumbo shrimp 2 tablespoons red horseradish sauce 1 tablespoon mayonnaise ½ red bell pepper, coarsely chopped ½ teaspoon Worcestershire sauce 2 tablespoons green salsa ¼ cup parsley leaves, stems removed 1 green onion, coarsely chopped 2 teaspoons olive oil 1 tablespoon chopped chives or finely chopped green end of a green onion

Directions:

1. Bring a large pot of lightly salted water to a boil. Peel shrimp (leave tails on, if desired). Remove black veins from each shrimp with a small sharp knife; rinse shrimp. Cook shrimp 3 to 5 minutes just until opaque and cooked through. Remove with a slotted spoon and refresh under cold water (shrimp may be made 1 day ahead).
2. In a food processor or blender, process horseradish, mayonnaise, bell pepper and Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl of food processor.
3. Process salsa, parsley, onion and oil until fairly smooth. On each serving plate, place 1 tablespoon red sauce and 1 tablespoon green sauce side by side.
4. Spread sauces out toward the edge of the plate with the tip of a knife. Arrange 4 shrimp in a circular pattern over sauce.
5. Sprinkle with chopped chives and serve

Nutritional Information
Per Serving:

Net Carbs: 2 grams

Fiber: 1 grams

Protein: 6 grams

Fat: 5 grams

Calories: 87

Recipe Information:

Makes: 6 servings
Prep Time: 0:20:00
Marinate Time: 0:00:00
Cook Time: 0:05:00
Cool Time: 0:00:00

Open-Faced Omelet Recipe

 

• 2 Servings
• Prep/Total Time: 20 min.

10 10 20

Ingredients

• 2 small red potatoes, diced
• 1/4 cup sliced fresh mushrooms
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped sweet red pepper
• 1 green onion, chopped
• 1 tablespoon olive oil
• 2/3 cup egg substitute
• 1/4 cup shredded reduced-fat cheddar cheese, divided
• 2 tablespoons fat-free sour cream
• 1/4 cup chopped tomatoes

Directions

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain.
• In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over egg; sprinkle with 2 tablespoons cheese.
• Transfer to a serving plate. Top with sour cream, tomatoes and remaining cheese. Yield: 2 servings.

Nutrition Facts: 1/2 omelet equals 202 calories, 10 g fat (3 g saturated fat), 13 mg cholesterol, 276 mg sodium, 15 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

CROCK POT VEGETABLE SOUP

Ingredients:

• 4 cups water
• 5 1/4 cups vegetable broth
• 1 small head Savoy cabbage, cored and coarsely chopped
• 1/2 pound carrots (about 3 large carrots), peeled and coarsely chopped
• 1/2 pound white and cremini mushrooms, coarsely chopped
• 1/2 pound zucchini (about 1 medium), coarsely chopped
• 1/2 pound red onion (about 1 medium), peeled and coarsely chopped
• 1/4 pound green beans, cut into thirds
• 4 garlic cloves, pressed through a garlic press
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon herbes de Provence, crushed
• 1/4 teaspoon fines herbes, crushed
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• Shredded carrot for garnish)

Directions:
Combine all ingredients except for the shredded carrots in a crockpot. Set crockpot to low heat, and cook for 4 hours.Transfer one-third of the vegetables to a food processor, and puree with 1/2 cup of the broth from stew; set aside. Transfer half of the remaining vegetables to food processor, and pulse until coarsely chopped. Return pured and chopped vegetables to crockpot; stir to combine. Divide among serving bowls, and garnish with shredded carrot.ALTERNATE METHOD: If you dont have a crockpot, combine all ingredients in a Dutch oven, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 40 minutes. Continue with step 2. 

Nutritional Information
Per Serving:

Net Carbs: 8.0 grams

Fiber: 3.0 grams

Protein: 3.0 grams

Fat: 0.5 grams

Calories: 53

Recipe Information:

Makes: 10 servings

Prep Time: 0:20:00

Marinate Time: 0:00:00

Cook Time: 4:00:00

Cool Time: 0:00:00