Kid Approved & Diabetic Friendly

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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Oatmeal Raisin Cookie Oatmeal

I know I have mentioned before that my kids both love oatmeal. And I love giving it to them! Serving them up a warm bowl of hearty oatmeal, with a side of fruit, in the morning is a great start to their day. I’m always looking for ways to switch it up for them so that they don’t get bored with it. I saw this recipe for Oatmeal Raisin Cookie Oatmeal and thought it looked absolutely delicious.

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C doesn’t like raisins, so I left them out of his, which was just fine because it lowered the carb totals. It was just as good without the raisins- it tasted more like a snickerdoodle cookie instead of an oatmeal raisin cookie.

This was also the first time I have ever made oatmeal in my crock-pot. It was SO easy! I just dumped my ingredients in and forgot about it. I also loved this recipe because not only can you make it ahead of time (which is really helpful on busy mornings), you can easily store the leftovers in the fridge. Just add some water or milk before you reheat it and it will be just as good as it was fresh out of the crock-pot. You could also pack this in your child’s lunch, in a thermos.

If you have oatmeal lovers in your house, try this recipe ASAP!

Oatmeal Raisin Cookie Oatmeal

Yield: Makes approximately 8 1/2 cup servings

Serving Size: 1/2 cup

Oatmeal Raisin Cookie Oatmeal

Ingredients

  • 3 cups milk
  • 1 cup steel-cut oats
  • 1/2 teaspoon + 1/8 tsp salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 to 1 cup raisins
  • 1 teaspoon pure vanilla extract

Instructions

    Slow Cooker:
  1. Lightly grease the bottom of the crock pot, then add first 5 ingredients and stir. Cook on low for 2-3 hours. Turn off heat, then add the vanilla, sweetener of choice, and any other toppings or mix-ins you wish.
  2. Stove-Top:
  3. Bring the milk to a boil and then add the next four ingredients. Lower to a simmer, and simmer 20-25 minutes or until thick. Then stir in the vanilla, sweetener, and other toppings of choice.
  4. Storing:
  5. You can store leftovers in the fridge – it’s a good idea to add a little extra liquid (milk or water) when reheating.

Notes

Makes 8 (1/2 cup) servings. Each serving (1/2 cup) has approximately 29.7g of carbs and 3g of dietary fiber. Total NET CARBS= 26.7g.

164 Calories; 2.2g Total Fat; 5.9g Protein; 29.7g Carbohydrate; 3g Dietary Fiber; 15.6g Sugar.

*I know in the post I mentioned I omitted the raisins in C's serving. However, the above calculations include raisins.

http://fingerprickingood.com/2013/11/26/oatmeal-raisin-cookie-oatmeal/

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Slow Cooker Mexican Meatball Soup

Here in the Midwest cold weather is officially setting in. For a while we had “warning” days that winter is on it’s way, but now we’re getting to that point where the forecast holds far more cold days than remotely warm. I don’t dislike winter weather until about February and then I am completely over it. Thankfully there are things I can do to make the cold more enjoyable.

During this time of year, I rely heavily on my crock-pot to cook my family’s meals. I love the smells that fill my house after a meal has cooked in it all day. I also like to prepare dinner during the day, because something about the time change and cooking dinner in the dark just isn’t nearly as appealing. Not to mention it’s nice to make dinner early on in the day so come evening all I have to do is dish it up and serve it. I’m still trying to think of a solution to cut out the whole post-meal-cleaning-up-the-kitchen process and then I will really have struck gold! Suggestions, anyone??

SONY DSCNow that I’ve had a chance to make many of our favorite crock-pot meals, I’ve been experimenting with new recipes. I made this Mexican Meatball Soup last week and the entire family loved it! It was so simple to prepare and SO yummy! It was full of delicious flavors, but not spicy…perfectly kid-friendly. We served it with some breaDr. bread and it was the perfect low carb meal for a cold day! This would also make a great soup to pack in a thermos for your child’s school lunch.

What are some of your favorite diabetic friendly crock-pot concoctions?

Slow Cooker Mexican Meatball Soup

Yield: Makes 6 servings

Slow Cooker Mexican Meatball Soup

Recipe source: 365daysofcrockpot.com.

Ingredients

  • 30 frozen Italian meatballs
  • 2 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 (14 oz) can black beans
  • 1 (14 oz) can petite diced tomatoes
  • 2 cups frozen corn
  • 1 (8 oz) can tomato sauce
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • Salt and pepper, to taste
  • Optional Toppings:
  • Grated cheese
  • Cilantro, chopped

Instructions

  1. Combine the meatballs, broth, garlic powder, beans, tomatoes, corn, tomato sauce, basil and oregano in the slow cooker.
  2. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3. Salt and pepper to taste.
  3. Divide soup between 6 bowls and add about 5 meatballs into each serving bowl. Top with grated cheese and cilantro, if desired.

Notes

Recipe yields 6 servings. 1 serving has approximately 31.7g of carbs and 5.7g of dietary fiber. Total NET CARBS= 26g.

361.4 Calories; 17.2g Total Fat; 20.8g Protein; 31.7g Carbohydrate; 5.7g Dietary Fiber; 6.4g Sugar; 37.5mg Cholesterol.

*Calculations do not include optional toppings.

http://fingerprickingood.com/2013/11/11/slow-cooker-mexican-meatball-soup/

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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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Crock-Pot Applesauce

It was a little over a year ago that I discovered that you can make applesauce in the crock-pot. However, I never got around to trying it myself. With apple season upon us, I thought it was time to change that.

I set out looking for a recipe. Every recipe I found had added sugar in it. I contemplated using a sugar substitute, but then I got to thinking…apples are full of natural sugars, let’s just see what happens if I do not add any kind of sugar and rely on the apples natural sweetness to shine through.

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So I used 6 apples (I used 2 Gala, 2 Golden Delicious & 2 Honey Crisp), 1 strip of lemon peel (using a vegetable peeler), 1 teaspoon lemon juice and 1 cinnamon stick. I timed it so that the applesauce would be ready as an after school snack. I was so anxious to see how it turned out.

I couldn’t have been more pleased! It turned out great and definitely did not need any added sweetness. Both of my boys had their serving cashed in only a couple of bites and were immediately asking for seconds. I asked what their favorite part about it was and they said they liked that it was warm. I also left some chunks in it instead of blending it smooth and they said they liked the chunks of apple as well.

Especially during the colder months, I plan to pack some in a thermos for lunch. It is super easy to make and is nutritious and delicious. The perfect trifecta!

Crock-Pot Applesauce

Yield: 3 cups

Serving Size: 1/4 cup

Crock-Pot Applesauce

Recipe adapted from skinnytaste.com.

Ingredients

  • 6 medium apples (I used 2 Gala, 2 Golden Delicious & 2 Honey Crisp)
  • 1 strip of lemon peel
  • 1 teaspoon fresh lemon juice
  • 3 inch cinnamon stick

Instructions

  1. Peel, core & slice the apples.
  2. Place the apples in the slow cooker. Add the cinnamon stick, lemon peel & lemon juice.
  3. Set crock-pot to low and cook for 6 hours. Stir apples occasionally.
  4. Remove cinnamon stick and use an immersion blender to blend until smooth, or if you prefer a chunky sauce, leave sauce intact.

Notes

Makes 3 cups applesauce. Each serving (1/4 cup) has approximately 9.7g of carbs and 1g of dietary fiber. Total NET CARBS= 8.7g.

36.7 Calories; 0.1g Total Fat; 0.2g Protein; 9.7g Carbohydrate; 1g Dietary Fiber; 7.7g Sugar.

http://fingerprickingood.com/2013/10/09/crock-pot-applesauce/

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