Kid Approved & Diabetic Friendly

Chicken Parmesan Meatloaf

For me, breakfast, lunches & snacks are the easiest meals to prepare & make diabetic friendly. My husband eats at work, so I don’t have to worry about making him anything for breakfast or lunch, and with my little guy still at home I just make both of our lunches at the same time. So for C’s lunches and breakfast’s I am somewhat of a short order cook, which works out fine for the time being. Although, I do admit that some days all I feel like I have done is prepare food around the clock.

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Dinners around here, though, can be a bit more challenging. That is one meal in which I do not want to be a short order cook. I want to make one thing that the entire family can eat. So after being super carb conscious for C’s breakfast, lunch & snacks; dinner is the the meal that we typically let him indulge in some higher carb foods. However, it seems to never fail that the day I plan a pasta dish (or any higher carb meal), that is when we have blood sugar issues going in to the meal. Then I have to ditch the “plan” and make a “hodge podge” meal (the name we have given to having to quickly throw together random low carb foods to make a meal, even if the ingredients don’t necessarily “go together”, etc).

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In an attempt to avoid hodge podge meals I try to always plan lower carb dinners for the week and have them on hand. This Chicken Parmesan Meatloaf is the perfect example of that. It is a low carb meal that can be prepared quickly, with ingredients you can keep on hand, and it’s a meal the entire family can enjoy. It is absolutely delicious too! Both of my kids devour their helpings every time I make it.

What go-to low carb meals do you like to keep on hand?

Chicken Parmesan Meatloaf

Yield: 6 servings

Serving Size: 1 slice meatloaf

Chicken Parmesan Meatloaf

Recipe source: whatscookinglove.com.

Ingredients

  • 1lb ground chicken
  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs
  • 1 teaspoon Italian seasoning
  • 2-3 cloves garlic, minced
  • 1/2 cup Parmesan cheese
  • 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the ground chicken, egg, breadcrumbs, Italian seasoning, garlic, and Parmesan cheese. Mix the mixture with your hands. Place into a greased loaf pan and form the chicken mixture into a loaf shape. Top the meatloaf with the marinara sauce.
  3. Bake for 50-55 minutes or until chicken is cooked. When done remove and add the mozzarella cheese on top. Return the meatloaf to the oven until the cheese is melted. Remove from the oven and let the meatloaf rest for 5-10 minutes before serving.

Notes

Each serving (1 slice of meatloaf) has approximately 10g of carbs and 0.8g of dietary fiber. Total NET CARBS= 9.2g.

258.2 Calories; 12.7g Total Fat; 23.7g Protein; 10g Carbohydrate; 0.8g Dietary Fiber; 2g Sugar.

http://fingerprickingood.com/2014/01/27/chicken-parmesan-meatloaf/

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Chocolate Chip Clouds

Here is a delicious new cookie recipe I just recently discovered- Chocolate Chip Clouds. I made a couple of modifications to make them more diabetic-friendly (subbing Truvia for sugar and using sugar-free chocolate chips) and they couldn’t have turned out better!

 
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I wasn’t sure how my boys would feel about the airy texture, but they absolutely love them! The day I made these my entire family was home for the whole day, and these cookies didn’t even last 2 hours!

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Make these for an after school treat, or pack them in your kiddos lunchbox for a special dessert.

Chocolate Chip Clouds

Yield: 12 Chocolate Chip Clouds

Serving Size: 1 Chocolate Chip Cloud

Chocolate Chip Clouds

Recipe slightly adapted from skinnytaste.com.

Ingredients

  • 1/2 cup egg whites (room temperature)
  • 1/8 teaspoon cream of tartar
  • 1/4 cup Truvia Baking Blend
  • 1 teaspoon vanilla extract
  • 2 Tablespoons unsweetened cocoa powder
  • 1 cup chocolate chips (look for sugar-free chocolate chips)

Instructions

  1. Heat oven to 300°F. Cover cookie sheet with silpat, nonstick silicone pad or parchment paper.
  2. Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add Truvia a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the Truvia is dissolved and the mixture is glossy.
  3. Sift cocoa onto egg white mixture; gently fold until combined.
  4. Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet.
  5. Bake 20 to 30 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Notes

Each serving (1 Chocolate Chip Cloud) has approximately 16.6g of carbs and 1.7g of dietary fiber. Total NET CARBS= 14.9g.

111.6 Calories; 6.1g Total Fat; 1.1g Protein; 16.6g Carbohydrate; 1.7g Dietary Fiber; 1g Sugar; 0mg Cholesterol; 16.7mg Sodium.

*Calculations made using Hershey's Sugar-Free Chocolate Chips. If using regular chocolate chips there will be approximately 12 g of sugar per cookie.

http://fingerprickingood.com/2014/01/13/chocolate-chip-clouds/

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Top 10 Posts of 2013

Happy New Year! I hope your new year is off to a great start!

Top 10 Posts of 2013

In case you missed the best of the best, here’s a list of 2013’s Top 10 Posts:

1) Baked Apple Pie Egg Rolls

2) Breakfast Casserole

3) 10 Kid Approved & Diabetic Friendly Snacks

4) Mini Mexican Pizzas

5) Mini Corn Dog Muffins

6) Honey Cinnamon Roasted Chickpeas

7) Pumpkin Chocolate Chip Cookies

8) Crock-Pot Applesauce

9) POWER Muffins: Blueberry+Oatmeal+Yogurt

10) Breakfast Egg Cups

I’m positive 2014 will hold even more deliciousness!

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5 Kid Approved & Diabetic Friendly Holiday Treats

Are you all ready for the holidays? Thankfully, I can finally say that I am.

Because I know many of your kiddos will be having their holiday breaks soon, I wanted to compile some holiday treat recipes for you.

5 Kid Approved & Diabetic Friendly Holiday Treats

I love the holiday break. I love the holidays first and foremost, but I also love having both kids home for a couple of weeks. Plus, the weather usually forces us to stay indoors, which I really enjoy on occassion. Being stuck indoors with my family and just being lazy is a welcome treat after the hustle and bustle of the holidays.

So if you too find yourself with more downtime in the next couples of weeks, try out some of these recipes with the kids. I hopefully have included something that all palates could enjoy!

Have a very Merry Christmas, everyone!

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Mint Chocolate Chip Cookies

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Mint Chocolate Chip Cookies

Yield: Makes approximately 22 cookies

Serving Size: 1 cookie

Ingredients

  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup + 2 Tablespoons Truvia® Baking Blend
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 cup mint chocolate chips

Instructions

  1. Preheat oven to 375° F.
  2. Line two baking sheets with parchment paper; set aside.
  3. In a small bowl add flour, salt and baking soda; mix until combined. Set aside.
  4. In a large mixing bowl, beat butter, Truvía® Baking Blend and vanilla, until light and fluffy. Beat in the egg. Gradually beat in the flour mixture. Stir in chocolate chips.
  5. Drop rounded tablespoon on cookie sheets and press down to slightly flatten.
  6. Bake for 9 to 11 minutes or until lightly browned.

Notes

Each serving (1 cookie) has approximately 8.1g of carbs and 0g of dietary fiber. Total NET CARBS= 8.1g.

98.6 Calories; 5.9g Total Fat; 1.2g Protein; 8.1g Carbohydrate; 0g Dietary Fiber; 2.9g Sugar; 19.3mg Cholesterol; 117.5mg Sodium.

http://fingerprickingood.com/2013/12/17/mint-chocolate-chip-cookies/

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POWER Muffins: Blueberry+Oatmeal+Yogurt

There are some recipes that are just so good, I can hardly wait to share the recipe with you. This is one such recipe! These Power Muffins are my personal favorite muffin recipe, and my kids go absolutely crazy for them as well. You would think they were being tempted by a plateful of cupcakes, the way they beg for them!

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These muffins are SO delicious, moist, and filling. I admit, these aren’t super low carb, but because they are made with such wholesome ingredients, I feel they are worth bolusing every single carb. I love sending C off to school after having these muffins. They are a great start to your day; whole grains, protein-rich Greek yogurt, and full of fresh blueberries. Everything you need to POWER through your day.

I have noticed that when I have these for breakfast, they keep hunger at bay until lunchtime. Unlike many “fast” breakfast options where you find yourself hungry an hour after you’ve had breakfast.

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These are easy to make and can also be made ahead of time. I either make these the night before or I measure all of my ingredients the night before and then quickly prepare them in the morning so that we can enjoy them fresh out of the oven. You could also make several batches and freeze them for later. MOMables has a great post on how to freeze muffins.

We enjoy these muffins for breakfast, I have packed them in C’s lunch and he’s enjoyed them as an after school snack.

You too should POWER up with these delicious muffins!

POWER Muffins: Blueberry+Oatmeal+

Yield: Makes approximately 12 muffins

Serving Size: 1 muffin

Ingredients

  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats
  • 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
  • 2 large eggs, lightly beaten
  • 4 Tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins (don't be afraid to fill them full).
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Notes

Each serving (1 muffin) has approximately 24.3g of carbs and 1g of dietary fiber. Total NET CARBS= 23.3g.

215.2 Calories; 7.5g Total Fat; 5.6g Protein; 24.3g Carbohydrate; 1g Dietary Fiber; 5.1g Sugar; 47.1mg Cholesterol; 300.5mg Sodium.

http://fingerprickingood.com/2013/12/04/power-muffins-blueberryoatmealyogurt/

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Chocolate Chip Cookie Sticks

Lately, I’ve been seeing all of these yummy recipes popping up for Christmas cookies that have left me drooling on my keyboard. I am so excited for the holidays and all of the delicious food that comes with it! More of those types of recipes to come, but for today I am sharing a good old fashioned chocolate chip cookie recipe. With a twist…they’re cookie sticks, and, of course, a lower carb version of the traditional chocolate chip cookie.

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I’ll be quite honest and say my experience baking with almond flour has been pretty hit or miss, so I am always a little leery when I try a new recipe that calls for it. However, I couldn’t have been more pleased with how these turned out! They turned out absolutely fabulous and my entire family loved them!

In fact, C came in as I was writing this post and said, “Oh, those were sooo good! Will you make them again, mom?” I think it’s safe to say they left an impression on him. Because they were being consumed so quickly by my family, I made sure to hide a few to pack in C’s lunch the next day. In case you were wondering, that was a totally necessary move to ensure he got one for lunch. There were not any left come morning!

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Also, a little “trick” I’ve found when making cookies is to use mini chocolate chips instead of the regular sized ones. When dealing with chocolate chips my kids are more impressed with having lots of chocolate chips on their cookies vs. having bigger ones. It tricks them into thinking they are getting more chocolate chips.

So, if you’re in need of a little treat, I urge you to try this recipe!

Chocolate Chip Cookie Sticks

Yield: Approximately 24 cookie sticks

Serving Size: 1 cookie stick

Ingredients

  • 1½ cups almond flour
  • 3 Tablespoons raw coconut palm sugar (or more if you like it sweeter)
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 egg, room temperature
  • 2½ Tablespoons coconut milk
  • 4 Tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips (I used mini)

Instructions

  1. Mix together the almond flour, coconut sugar, baking soda and salt.
  2. In a separate bowl, whisk the egg, then mix the coconut milk, coconut oil and vanilla extract.
  3. Gently mix dry and wet ingredients together to form a batter, being careful not to over mix or the batter will get oily and dense.
  4. Freeze dough for 30 minutes.
  5. Roll the chilled dough in between 2 sheets of parchment paper into a rectangle of about 12-inches long by 6-inches wide and approximately ¼ inch thickness.
  6. Sprinkle with chocolate chips on top and bake at 325°F for about 10-15 minutes or until the edges and top start to turn brown.
  7. Immediately cut the cooked dough into 3×1-inch sticks and set the pan on a wire rack to cool.

Notes

Each serving (1 cookie) has approximately 4.8g of carbs and 0.8g of dietary fiber. Total NET CARBS= 4g.

82.5 Calories; 6.7g Total Fat; 1.8g Protein; 4.8g Carbohydrate; 0.8g Dietary Fiber; 3.4g Sugar; 7.7mg Cholesterol; 39.8mg Sodium.

http://fingerprickingood.com/2013/11/19/chocolate-chip-cookie-sticks/

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10 Kid Approved & Diabetic Friendly Fall Recipes

10 Kid Approved & Diabetic Friendly Fall Recipes

In case you missed it, over the past two weeks, I have shared 10 kid approved and diabetic friendly fall recipes. Here are links to the recipes in one convenient list.

Enjoy!

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