Fancy something sweet?
Try this tasty Apple Crisp recipe!
Serves: Serves 8
For the filling:
1 cup SPLENDA® Low Calorie Sweetener Granular
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 kg)
For the topping:
1 cup uncooked old-fashioned oats
2 tablespoons SPLENDA® Low Calorie Sweetener Granular
1/4 teaspoon ground cinnamon
2 tablespoons canola margarine
1/2 cup puffed rice cereal
1/2 cup chopped walnuts
1) Filling Method: Preheat oven to 180°C (350° F). Spray an 22 cm (8-inch) square baking dish with vegetable cooking spray. Set aside.
2) Whisk together SPLENDA® Granular Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; spoon topping over apples.
3) Bake for 45 minutes or until topping is lightly browned. Serve warm.
1) Stir together oats, SPLENDA®: Granular Sweetener, and cinnamon in a medium bowl; cut margarine in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts.
Recipe kindly provided by SPLENDA® Sweeteners. Please visit www.splenda.com.au for more recipes.
Disclaimer: The above recipe meets the nutrition criteria set by Australian Diabetes Council. However, the opinions expressed on wwww.splenda.com.au do not necessarily reflect the views of Australian Diabetes Council
Training Tip: Run! It may sound funny but if you prefer to get fit by swimming or cycling, your running economy may be a little off. Try breaking up your training with the odd road run, this will help prepare your body more than pounding on the treadmill.
Curry Dusted Chicken with Mango Dressing
2 chicken breast fillets
Curry powder (choose mild or hot to taste)
1/3 cup couscous prepared following packet directions
½ small fresh mango "cheek" mashed
½ teaspoon finely grated ginger
¼ cup natural yoghurt
Pistachio nuts for garnish
Coriander leaves for garnish
Birds Eye Steam Fresh Vegetables of choice for serving
1. Slice chicken horizontally into 5-6 pieces. Lightly dust each chicken piece with a little curry powder. Spray non stick frying pan with oil and heat. Pan-fry chicken for 2-3 minutes on each side.
2. Serve cooked chicken on a bed of cooked couscous. Spoon over combined mango, yoghurt and ginger. Sprinkle with chopped pistachios and garnish with coriander. Add Birds Eye Steam Fresh Vegetables of choice for a complete meal.
Recipe provided and reprinted with permission from www.simplygreatmeals.com.au With thanks.
Disclaimer: The above recipe meets the nutrition criteria set by Australian Diabetes Council. However, the opinions expressed on wwww.simplygreatmeals.com.au do not necessarily reflect the views of Australian Diabetes Council.
Tropical Fruit Kebabs
1 medium pineapple
2 large mangoes
1 tbs margarine
1 tbs lime juice
¼ brown sugar
150g pottle natural yoghurt
2 tsp honey
1 tbs toasted slivered almonds
1. Peel and discard core from pineapple. Cut pineapple into 2.5cm chunks. Cut ‘cheeks’ off mango seed, remove skin and cut into cubes. Remove hulls from strawberries and halve. Peel bananas and cut into 2cm chunks.
2. Thread fruit alternatively onto wooden skewers, making 12 kebabs.
3. Combine margarine, juice and sugar in a small saucepan over a low heat. Stir until margarine melts and sugar dissolves. Brush Kebabs with sugar mixture.
4. Cook Kebabs on a barbeque grill for 5 minutes or until lightly browned. Serve with honey almond yoghurt.
© Recipe and image kindly provided by Sanitarium Health & Wellbeing Company
Disclaimer: The above recipe meets the nutrition criteria set by Australian Diabetes Council. However, the opinions expressed on www.sanitarium.com.au do not necessarily reflect the views of Australian Diabetes Council.
Help raise funds for Australian Diabetes Council!
The Entertainment Book 2013 is a local restaurant and activity guide providing hundreds of discounts off a number of entertainment services in NSW. This has been done as a community fundraiser on behalf of Australian Diabetes Council. 20% of sales from books purchased from Lesley Lim will be donated to us to assist in our vital work in managing and preventing diabetes. For more information or to order a book please visit:
Lemongrass, Tuna & Rice Noodles For One
75g packet rice noodles
200g packet frozen Birds Eye Steam Fresh vegetables of choice
1-2 teaspoons lemongrass paste
Squeeze lime juice
125g can John West Tuna Slices in Springwater, undrained
1. Prepare rice noodles following packet directions. At the same time cook frozen Birds Eye Steam Fresh vegetables of choice following packet directions.
2. Drain noodles and return to hot saucepan, stir the liquid from the John West Tuna Slices in Springwater, lemongrass paste and lime juice through the noodles.
3. Gently toss through cooked vegetables and tuna slices. Squeeze over lime juice and serve immediately.
Recipe provided and reprinted with permission from www.simplygreatmeals.com.au
Disclaimer: The above recipe meets the nutrition criteria set by Australian Diabetes Council. However, the opinions expressed on wwww.simplygreatmeals.com.au do not necessarily reflect the views of Australian Diabetes Council
Witlof and Mango Sang Choy Bau
1 tbs olive oil
250g chicken mince
1 large red chilli, chopped
3 tsp soy sauce
1 tbs lemon juice or lime juice
1 tbs sweet chilli sauce
2 tbs chopped coriander
2 tbs chopped mint
¼ cup chopped peanuts
¼ cup mung bean sprouts
½ mango, finely chopped
20 small witlof leaves
Heat the frying pan. Add the chicken and chilli. Fry until cooked through. Turn out onto a board, chop finely.
Combine the chicken in a bowl with the soy sauce, lemon juice and chilli sauce, cool.
Stir in the coriander, mint, peanuts, sprouts and mango.
The chicken mixture can be prepared ahead, except for adding the peanuts and sprouts. Add them just before assembling to keep them crunchy.
Recipe provided and reprinted with permission from www.freshf.com.au with thanks.
* Values not originally published with recipe but obtained through reanalysis with food works® Software.
Disclaimer: The above recipe meets the nutrition criteria set by Australian Diabetes Council. However, the opinions expressed on www.freshf.com.au do not necessarily reflect the views of Australian Diabetes Council.
Grilled Salmon with Gremolata
Serves per recipe 4
1 bunch flat-leaf parsley, washed and chopped
2 lemons, finely zested and juiced
1 clove garlic, crushed or chopped (add more to taste)
1 tablespoon olive oil
¼ teaspoon fresh chilli or chilli paste (optional)
For the rest
Cooking oil (spray oil reduces amount used)
2 salmon fillets (approximately 150-175g/ ~5-6 ounces each)
75g/ 2.6 ounces baby spinach leaves, washed, dried
2 large carrots, peeled, cut into sticks
200g/ 7 ounces of cooked risoni pasta
1.Prepare gremolata first. Combine all ingredients using a hand blender, a kitchen whizz or mortar and pestle. Set aside.
2.Lightly spray a char grill pan or non-stick fry pan with oil and heat over medium-high heat. Season fish with salt and pepper, and cook skin-side down for around 4 minutes or until crisp. Repeat on other side until cooked through.
3.During this time, cook carrot, and risoni according to packet instructions.
4.Serve fillets on a bed of spinach leaves and risoni (approximately 100g per person), topped with gremolata and carrots on the side. (Lemon wedges optional).
Recipe provided and reprinted with permission from www.gestationaldiabetesreci... with thanks.
The above recipe meets the nutrition criteria set by Australian Diabetes Council. However, the opinions expressed on www.gestationaldaibetesreci... do not necessarily reflect the views of Australian Diabetes Council.
Prawn & Avocado Cocktail Mushrooms
36 small cup mushrooms, stalk removed
2 avocados, mashed
½ lemon, juiced
1 small red chilli, finely chopped
2 green onions, finely chopped
3 tbs Greek yoghurt
1 tbs tomato sauce
2 tsp Worcestershire sauce
6 cos lettuce leaves, finely shredded
36 small cooked prawns, peeled, deveined
1.If necessary use a small knife to trim the mushrooms to form a larger cavity for the stuffing.
2. Combine avocado, 1 tbs lemon juice, chilli and green onions. Season with salt and pepper and stir gently to combine.
3. Combine the yoghurt, tomato sauce, Worcestershire sauce and 2 tsp lemon juice together.
4. Spoon the avocado filling into mushroom cavity. Top with a little lettuce then a prawn. Arrange on a platter drizzle with a little sauce and serve.
Source - Recipe provided and reprinted with permission from www.cookingwith mushrooms.com.au with thanks.
Disclaimer: The above recipe meets the nutrition criteria set by Australian Diabetes Council. However, the opinions expressed on www.cookingwithmushrooms.co... do not necessarily reflect the views of Australian Diabetes Council.
Vanilla Bean Yogurt with Poached Rhubarb
600g reduced fat Australian yogurt
300g rhubarb, approx. 6 stems, cut into 5cm lengths
2 strips orange rind
1 tablespoons water
1 1/2 tablespoons caster sugar
1 teaspoon vanilla essence or scraped beans from a vanilla pod
1. Place yogurt into a paper towel lined sieve, over a large bowl. Cover and refrigerate for 1-2 hours or overnight.
2. Place rhubarb, orange rind, water and sugar in a frying pan. Simmer gently for 6-8 minutes until rhubarb is just tender. Allow to cool.
3. Stir vanilla into yogurt and spoon between serving glasses. Top with rhubarb mixture and serve.
Source: The Dairy Kitchen
Spinach and Cheese Polenta Muffins
1 cup Australian reduced fat milk
1/4 cup olive oil
1 tablespoon chopped chives
1 cup plain flour
1/2 cup polenta (cornmeal)
2 teaspoons baking powder
60g Australian reduced fat cheddar cheese, grated
1 tablespoon grated Australian parmesan cheese
1 roasted red capsicum, skin and membrane removed, sliced
50g baby spinach leaves, washed and chopped
freshly ground black pepper, to taste
1. Whisk together the milk, oil, egg and chives.
2. Place remaining ingredients into a large bowl, mixing until well combined. Pour in milk mixture and stir until just combined.
3. Spoon between 12 x 1/2 cup capacity lightly oiled muffin pans and bake at 200°C for 15 minutes or until golden.
Source: The Dairy Kitchen