Chocolate Marble Gooey Butter Cake

Recipe from: The Cake Mix Doctor

Crust
1pk (18.25oz) plain yellow cake mix
8 Tbs (1 stick) butter, melted
1 large egg

Filling
8oz. cream cheese, softened
2 large eggs
1 tsp vanilla extract
8 Tbs (1 stick) butter, melted
3-3/4 C. confectioner's sugar, sifted
1 C. (6oz) semisweet chocolate chips

Preheat oven to 350. Set aside an un-greased 9"X13" baking pan.

For the crust, place cake mix, butter & egg into a large mixing bowl. Blend well with electric mixer. Scrape sides. Batter should come together into a ball. With your fingertips, pat the batter evenly into the bottom of the pan. Set aside.

For the filling, place cream cheese into same bowl used for crust (no need to clean bowl or beaters), and blend on low until fluffy. Add eggs, vanilla and butter, then blend at medium for 1 minute. Add confectioner's sugar & blend until well combined, scraping down sides as necessary.

Melt the chocolate chips in a small saucepan over low heat, stirring until melted. (OR melt in microwave stirring after every 30 seconds until smooth & melted). Measure out 1 cup of the cream cheese filling, and fold it into the chocolate mixture, stirring so the batter becomes well combined. Set aside.

Pour the reamining cream cheese filling onto crust, and spread out evenly to edges. Drop spoonfuls of chocolate batter over the top of the filling. Swirl them with a dinner knife, so the top has a marbled effect. Be careful not to cut through the crust.

Bake cake until it is well browned, but the center still jiggles when you shake the pan. About 45-47 minutes. Remove from oven & cool on wire rack 30 minutes. Cut into squares & serve.

Store this cake covered in aluminum foil at room temperature for up to 4 days, or in the refridgerator for a week. Or, freeze wrapped in foil for up to 6 months. Thaw cake overnight in refrigerator before serving.

This cake is great warm, but very gooey when hot/warm, and you have to eat it with a fork. I prefer to make it ahead of time & serve @ room temperature, because it has more of a brownie texture - A VERY decadent, gooey brownie. ENJOY! This is a Great cake.

Mexican Chicken Soup

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
5 c. fat-free, low-sodium chicken broth
1-1/2 c. bottled thick & chunky salsa
1 (9oz) pkg frozen, diced cooked chicken breast, thawed
1 c. rinsed, drained no-salt added canned black beans
1 c. uncooked instant rice
1/4 c. chopped fresh cilantro
2 Tbs fresh lime juice
3/4 c. coarsely crushed low-fat baked tortilla chips

Bring broth & salsa to boil over high heat. Add chicken, beans & rice; cover, reduce heat to low & cook 5 minutes or until rice is tender. Remove from heat & stir in cilantro & lime juice.

Spoon soup evenly into bowls. Sprinkle each with 2 Tbs chips.

Servings: 6
Serving size: 2 c.
Calories (g) - 245
Fat (g) - 3.6
Carbohydrates (g) - 26.5
Fiber (g) - 2.5
Protein (g) - 25.6
Sodium (mg) - 816
Exchanges - 1-1/2 starch / 3 very lean meat

Waldorf Pilaf

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1-1/2 c. fat-free, less-sodium chicken broth
1/2 c. apple juice
1/2 c. chopped celery
1/4 c. chopped onion
1 (6.2oz) pkg fast-cooking recipe long grain wild rice (such as Uncle Ben's)
3/4 c. finely chopped apple
1/3 c. chopped pecans, toasted
3 Tbs chopped fresh parsley

Combine first 4 ingredients & 1 Tbs seasoning from seasoning packet in a saucepan; discard remaining seasoning.

Bring to a boil; add rice. Cover, reduce heat & simmer 5 minutes or until liquid is absorbed & rice is tender.

Remove rice mixture from heat; stir in apple, pecans & parsley.

Servings: 10
Serving size: 1/2 c.
Calories (g) - 100
Fat (g) - 3.0
Carbohydrates (g) - 16.6
Fiber (g) - 1.1
Protein (g) - 2.7
Sodium (mg) - 163
Exchanges - 1 starch / 1/2 fat

Skillet Cabbage

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 Tbs margarine
1 c. chopped onion (about 1)
4 carrots, scraped & cut into thin slices
6 c. chopped cabbage (about 1 head)
1/2 c. fat-free, low-sodium chicken broth
1/2 tsp salt
1 tsp liquid calorie-free sweetener

Melt margarine in skillet. Suate onion & carrot 5 minutes unitl crisp-tender. Stir in cabbage & remaining ingredients. Bring to boil, cover, reduce heat & simmer 11 minutes until vegetables are tender.

Servings: 6
Serving size: 1 c.
Calories (g) - 85
Fat (g) - 4.1
Carbohydrates (g) - 11.4
Fiber (g) - 3.7
Protein (g) - 2.3
Sodium (mg) - 325
Exchanges - 2 vegetable / 1 fat

Chinese Chicken Salad

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/4 c. sesame seeds, toasted & divided
6 c. shredded, cooked chicken breast
1 c. chopped green onions
1/2 c. fat-free, less-sodium chicken broth
1/4 c. fresh lemon juice
1 Tbs bottled minced ginger
1 Tbs Chinese mustard
1 tsp salt
1 tsp "measures like sugar" calorie-free sweetener
1 tsp coriander
1 head green leaf lettuce, shredded

Combine 2 Tbs sesame seeds & next 9 ingredients in a large saucepan. Cook over medium heat until thoroughly heated.

Arrange lettuce on a large platter. Spoon chicken mixture over lettuce; sprinkle with 2 Tbs sesame seeds.

Servings: 6
Serving size: 3/4 c. chicken & 1 c. lettuce
Calories (g) - 279
Fat (g) - 7.7
Carbohydrates (g) - 5.1
Fiber (g) - 1.8
Protein (g) - 45.4
Sodium (mg) - 357
Exchanges - 1 vegetable / 6 very lean meat

Cherry Tomato-Cucumber Salad

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/4 c. plain fat-free yogurt
2 Tbs crumbled feta cheese
1/4 tsp salt
Dash of pepper
1 small garlic clove, crushed
1-1/2 c. cherry tomatoes, halved
1 cucmber, quartered lengthwise & sliced crosswise (about 1-1/2 c.)

Combine first 5 ingredients. Add tomato & cucumber; toss gently. Serve immediately.

Servings: 4
Serving size: 3/4 c.
Calories (g) - 44
Fat (g) - 1.4
Carbohydrates (g) - 6.1
Fiber (g) - 1.4
Protein (g) - 2.5
Sodium (mg) - 222
Exchanges - 1 vegetable

Italian-Style Salad

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 (10oz) bag Italian salad greens (about 6 cups)
1/2 c. roasted red pepper in water, drained & chopped
2 Tbs grated fresh parmesan cheese
1/3 c. fat-free Italian dressing

Combine ingredients & drizzle with dressing. Toss to coat well.

Servings: 6
Serving size: 1 c.
Calories (g) - 25
Fat (g) - 0.6
Carbohydrates (g) - 3.7
Fiber (g) - 1.0
Protein (g) - 1.6
Sodium (mg) - 279
Exchanges - 1 vegetable

Pineapple-Mango Salad

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 c. fresh pineapple chunks
3/4 c. cubed, peeled, rip mango (about 1)
3/4 c. choped red bell pepper (about 1)
1 orange
2 Tbs finely chopped, seeded jalepeno pepper (about 1)
1-1/2 Tbs sugar

Combine first 3 ingredients in a bowl & set aside.

Grate 1 tsp orange rind, peel orange & cut out secitons over a small bowl. Squeeze membranes to extract juice; reserve 2 Tbs juice. Discard remaining membrane & juice. Add reserved orange rind & sections to mango mixture. Add jalepeno, reserved orange juice & sugar. Toss gently & let stand 10 minutes.

Servings: 5
Serving size: 1/2 c.
Calories (g) - 77
Fat (g) - 0.2
Carbohydrates (g) - 19.2
Fiber (g) - 2.0
Protein (g) - 0.6
Sodium (mg) - 2
Exchanges - 1-1/2 fruit

Turkey Quesadillas

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/2 tsp oil
3/4 c. chopped bell pepper (about 1 small)
1/2 c. red onion (about 1 small)
1 tsp ground cumin
1 c. chopped cooked turkey breast
3/4 c. drained no-salt-added diced tomatoes
1/2 c. minced fresh cilantro
1/2 tsp salt
1/8 tsp black pepper
4 (8-in) fat-free flour tortillas
1/3 c. (1.5oz) shredded reduced fat monterey jack cheese

Heat oil over medium-high heat. Saute onion & pepper 3 minutes. Add cumin & saute 1 minute. Add turkey & tomato; saute 3 minutes. Stir in cilantro, salt & pepper.

Place about 1/2 c. turkey mixture on half of each tortilla. Sprinkle cheese evenly over turkey; fold in half. Cook 30 seconds on each side or until lightly browned. Cut each folded tortilla into 3 wedges.

Servings: 4
Serving size: 3 wedges (1 tortilla, filled)
Calories (g) - 205
Fat (g) - 3.5
Carbohydrates (g) - 29.8
Fiber (g) - 2.3
Protein (g) - 12.5
Sodium (mg) - 648
Exchanges - 2 starch / 1 lean meat

Curry Orange Chicken

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 c. uncooked instant rice
3/4 lb chicken breast tenders
2 Tbs flour
1 tsp oil
2 green bell peppers, cut into strips
1 Tbs bottled minced garlic
1/2 c. fat-free less-sodium broth
1/3 c. low-sugar orange marmalade
1 tsp curry powder

Cook rice omitting salt & oil.

Coat chicken with flour. Spray skillet with non-stick spray, add oil. Heat over medium-high heat until hot. Add pepper strips & garlic; saute 1 minute. Add chicken, and saute 6 minutes until lightly browned. Add broth, marmalade & curry powder; cook 5 minutes or until chicken is done, stirring often. Serve over rice.

Servings: 4
Serving size:
Calories (g) - 323
Fat (g) - 3.1
Carbohydrates (g) - 47.1
Fiber (g) - 1.7
Protein (g) - 24.6
Sodium (mg) - 81
Exchanges - 3 starch / 2 very lean meat

Ham & Potato Frittata

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
3/4 c. finely chopped reduced fat 33% less-sodium cooked ham
1/3 c. finely chopped red bell pepper (about 1/2 small)
2 c. frozen country-style hash brown potatoes
1/2 c. sliced green onions (about 2 large)
1/4 tsp salt
1/4 tsp black pepper
1 (8oz) carton egg substitute
1/3 c. reduced-fat shredded sharp cheddar cheese

Preheat oven to 450. Preheat a 10-in. skillet over medium-high heat until hot. Add ham & bell peppers; saute 3 minutes. Add potatoes & next 3 ingredients; 4-5 minutes or until veggies are tender.

Reduce heat to medium-low. Add egg substitute; stir gently. Cook 2-3 minutes or until nearly set. Place pan in oven, and bake @ 450 for 3-4 minutes or until set. Sprinkle with cheese while frittata is hot.

Servings: 4
Serving size: 1/4 frittata
Calories (g) - 128
Fat (g) - 3.5
Carbohydrates (g) - 9.4
Fiber (g) - 0.6
Protein (g) - 14.8
Sodium (mg) - 550
Exchanges - 1/2 starch / 2 lean meat

Beef in Roasted Pepper Gravy

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 (12oz) pkg medium egg noodles
1 (2-1/4 to 2-1/2 lb) pkg refrigerated fully-cooked beef pot roast with gravy
1 (14.5oz) can diced tomatoes w/ onion & garlic, undrained
1 c. frozen small white onions
1 (7oz) chopped bottled roasted red bell peppers, drained
1/2 tsp black pepper
1/2 c. chopped fresh parsley

Cook noodles, omitting salt & fat.

Remove pot roast from package, reserving gravy; add gravy to a 4-qt dutch oven. Add tomatoes, onions, roasted peppers & pepper to gravy. Bring to a boil, cover, reduce heat & simmer 10 minutes.

Cut pot roast into 2-in. pieces. Add to gravy, cover, cook 5 minutes.

Drain noodles; toss with parsley. Serve beef mixture over noodles.

Servings: 8
Serving size: 3/4c. meat & 1c. noodles
Calories (g) - 391
Fat (g) - 8.1
Carbohydrates (g) - 40.1
Fiber (g) - 1.8
Protein (g) - 38.2
Sodium (mg) - 647
Exchanges - 2 starch / 2 vegetable / 4 lean meat

Slow-Cooker Shredded Beef with Chipotle Peppers

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1-1/2 lb top sirloin steak
1 (16oz) pkg frozen pepper stir-fry
1 (8oz) can tomato sauce
1/4 c. steak sauce
1/2 c. chipotle salsa
1 Tbs sugar
1/4 tsp salt

Trim fat from steak. Place steak in 4-1/2 qt. slow cooker coated with cooking spray. Top with pepper stir-fry. Combine tomato sauce & steak sauce; pour over peppers. Cover, cook on high 1 hour, reduce to low & cook 7 hours (or cook on high 4 hours).

Remove steak & shred with 2 forks. Return shredded steak to slow cooker; turn off. Add salsa, sugar & salt. Cover & let stand 15 minutes.

Servings: 6
Serving size: about 3/4C.
Calories (g) - 272
Fat (g) - 9
Carbohydrates (g) - 11.5
Fiber (g) - 1.8
Protein (g) - 35.0
Sodium (mg) - 647
Exchanges - 2 vegetable / 3 lean meat

South of the Border Pizzas

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
3 (10") flour tortillas
1/2 lb ground round
1 (15oz) can no-salt added black beans, rinsed & drained
1 (1.25oz) pkg 40% less sodium taco seasoning
1/4 c. water
2 large tomatoes, finely chopped
1/2 c. sliced green onions
2 Tbs chopped fresh cilantro
1 Tbs minced jalepeno pepper
1 c. preshredded reduced fat cheese

Preheat oven to 450. Place tortillas on 2 baking sheets, and bake @ 450 for 2 minutes or until slightly crisp.

Cook beef until browned, drain & return to pan. Add beans, taco seasoning & water. Bring to a boil, reduce heat & simmer 3 minutes stirring often.

Spread beef mixture over tortillas. Combine tomatoes & next 3 ingredients, sprinkle over beef mixture. Top with cheese.

Bake @ 450 for 4 minutes or until tortillas are lightly browned. Remove to cutting board; let stand 5 minutes.

Servings: 6
Serving size: 1/2 tortilla w/ toppings
Calories (g) - 300
Fat (g) - 7.6
Carbohydrates (g) - 40.4
Fiber (g) - 6.2
Protein (g) - 21.6
Sodium (mg) - 641
Exchanges - 1-1/2 starch / 1 vegetable / 3 lean meat

Santa Fe Skillet Casserole

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 lb - ground round
3/4 C - chopped onion
3/4 C - chopped green bell pepper
1-1/2 C - uncooked instant rice
1-1/2 C - low-salt beef broth
1/4 tsp - salt
1/4 tsp - black pepper
1 (14. oz) can - Mexican-style stewed tomatoes, undrained
3/4 C (3 oz) - reduced fat shredded sharp cheddar cheese

Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until beef is browned and vegetables are tender. (do not drain)

Add rice and next 4 ingredients. Cover, reduce heat & simmer 5 minutes or until rice is tender & liquid is absorbed. Sprinkle with cheese; serve immediately.

Servings: 6
Serving size:
Calories (g) - 346
Fat (g) - 15.8
Carbohydrates (g) - 28.5
Fiber (g) - 2.1
Protein (g) - 21.1
Sodium (mg) - 488
Exchanges - 1-1/2 starch / 1 vegetable / 3 medium fat meat

Seasoned Cannellini Beans

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 tsp - olive oil
2 tsp - bottled minced garlic
1 C - finely chopped celery
1 C - vegetable broth
2 (15.5 oz) cans - cannellini beans or other white beans, drained & rinsed
1 Tbs - finely chopped sage or 1 tsp - ground sage
1/4 tsp - salt
1/4 tsp - pepper
1/4 C - coarsely chopped fresh flat-leaf parsley
1/4 C (1 oz) - grated fresh parmesan cheese

Heat oil in a large saucepan over medium-high heat. Add garlic & celery; saute' 3 minutes until tender. Add broth & next 4 ingredients; bring to boil. Reduce heat, simmer, uncovered 10 minutes.

Spoon beans into individual soup bowls, and sprinkle with parsley & cheese.

Servings: 4
Serving size: 1 cup
Calories (g) - 176
Fat (g) - 4.2
Carbohydrates (g) - 22.6
Fiber (g) - 4
Protein (g) - 10.8
Sodium (mg) - 821
Exchanges - 1-1/2 starch / 1 lean meat

Mediterranean Pita Rounds

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 (15 oz) cans - no-salt added chickpeas (garbanzo beans), drained
1/4 C - fat-free milk
1/4 C - fresh lemon juice
5 garlic cloves
8 (8") pitas
1 tsp - olive oil
1 (10 oz) pkg - frozen chopped spinach, thawed, drained & squeezed dry
2 C - chopped tomato
1 C - diced green bell pepper
1 C - diced red bell pepper
1/2 C (2 oz) crumbled feta cheese
1/3 C - sliced ripe olives

Preheat oven to 450.

Combine first 4 ingredients in food processor; process until smooth, scraping sides occasionally.

Arrange pitas on baking sheets; brush with olive oil. Bake at 450 for 6 minutes. Spread bean mixture evenly over pitas, leaving 1/2" border. Arrange remaining ingredients evenly over pitas. Bake at 450 5 minutes ir until heated through & crust is crisp.

**Substitute prepared Hummus for bean mixture.

Servings: 8
Serving size: 1 pita
Calories (g) - 397
Fat (g) - 6.6
Carbohydrates (g) - 64.8
Fiber (g) - 11.9
Protein (g) - 13.5
Sodium (mg) - 602
Exchanges - 3 starch / 3 vegetable / 1 fat

Tomato-Basil Pizza

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1 (10 oz) Italian cheese-flavored pizza crust (such as Boboli)
1/3 C - pizza sauce
2 ripe tomatoes, thinly sliced
2 tsp - dried basil or 2 Tbs - chopped fresh basil
1/4 C - grated parmesan cheese
1 C (4 oz) - preshredded part-skim mozarella cheese

Preheat oven to 450.

Place bread shell on a baking sheet; spread with pizza sauce. Top with tomato slices & sprinkle with basil & parmesan cheese. Bake at 450 for 10 minutes. Sprinkle with preshredded cheese; bake 2 to 3 minutes or until crust is golden & cheese melts. Cut into 8 wedges.

Servings: 4
Serving size: 2 wedges
Calories (g) - 326
Fat (g) - 10.9
Carbohydrates (g) - 36.4
Fiber (g) - 2.5
Protein (g) - 22
Sodium (mg) - 821
Exchanges - 2 starches / 1 vegetable / 2 lean meat / 1 fat

Southwestern Egg Casserole

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
12 (6") - corn tortillas
8 large eggs
4 large egg whites
2-1/2 C - fat-free milk
1 C - 1% lowfat cottage cheese
3/4 tsp - salt
3/4 tsp - freshly ground black pepper
1-1/2 C (6 oz) - feta cheese, crumbled
1 C - thinly sliced green onions
Cooking spray
1-1/2 C - bottled salsa

Cut tortillas in half; slice tortilla halves crosswise into 1" strips.

Combine eggs & whites in a large bowl; stir well with a whisk. Stir in milk, cottage cheese, salt & pepper. Stir in tortilla strips, feta cheese & onions. Pour into a 13 X 9" baking dish coated with cooking spray. Cover & chill 8 hours.

Preheat oven to 325. Bake covered, at 325 for 1 hour. Uncover & bake 20 minutes or just until set (casserole will continue to firm as it cools). Cool 5 minutes, and cut into 12 pieces. Spoon 2 Tbs salsa over each serving.

Servings: 12
Serving size: (3-1/4 X 3" piece)
Calories (g) - 194
Fat (g) - 7.5
Carbohydrates (g) - 18.8
Fiber (g) - 1.8
Protein (g) - 13.3
Sodium (mg) - 517
Exchanges -1/2 starch / 1 skim milk / 1 medium fat meat

Dilled Shrimp with Angel Hair Pasta

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
6 oz uncooked angel hair pasta
2 Tbs - light margarine
3/4 C - sliced green onions (about 3)
3 Tbs - fresh lemon juice (1 large lemon)
2 large garlic cloves, minced
1 lb - peeled, deveined large shrimp
1/2 C - fat-free half & half or fat-free evaporated milk
1/4 C - tub-style light cream cheese
2 Tbs - fresh dill or 1-1/2 tsp dried dill

Cook pasta according to directions, omitting salt & fat. Melt margarine in a large non-stick skillet over medium-high heat. Add green onions, lemon juice & garlic; saute' 2 minutes. Add shrimp and cook 5 minutes or until shrimp are done. Remove shrimp from skillet.

Add half & half, cream cheese and dill to pan, stirring until smooth. Cook 1-2 minutes or until mixture is bubbly. Return shrimp to pan & cook until throroughly heated. Drain pasta; stir in shrimp mixture & serve immediately.

Servings: 4
Serving size: about 1-1/4 C.
Calories (g) - 368
Fat (g) - 9.5
Carbohydrates (g) - 37.4
Fiber (g) - 0.3
Protein (g) - 31
Sodium (mg) - 366
Exchanges - 2-1/2 starch / 3 very lean meat / 1 fat