Inspiring Eachother

We may reap the benefits of our successes by recognizing them and inspire others to be successful by sharing them. My desire is for this blog to be a place for you to share your successes with each other. Please feel free to comment on the posts at any time. Also, if you have something you would like me to post, such as a recipe, you can email it to me at

Tuesday, April 27, 2010

Cheesy Spinach-Artichoke Dip

11 (6-inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes, packed without oil
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese, softened
1 (8-ounce) carton 30% less-fat sour cream (such as Breakstone)
3/4 cup grated Parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper
2 garlic cloves, crushed

1. Preheat oven to 350
2. Split each pita bread in half horizontally; cut each half into 6 wedges.  Place pita wedges in a single layer on baking sheets, and bake at 350 for 10 minutes or until toasted.  Set aside.
3. Combine sun-dried tomatoes and boiling water in a bowl; let stand 1 hour or until soft.
4. Place artichoke and next 11 ingredients in a 3 1/2 quart electric slow cooker; stir well.  Cover with lid; cook on low-heat setting 1 hour.  Drain tomatoes; stir into dip.  Cover and cook 1 hour.  Serve warm with toasted pita wedges.

Yield: 21 servings (serving size 1/2 cup dip and about 6 pita wedges).


Diabetic Exchanges: 2 1/2 Starch, 1 Fat
Per Serving:  CAL 166 (26% from fat); PRO 7.6 g; FAT 4.8g (sat 29g); CARB 22.9g; FIB 1.3 g; CHOL 14mg;  IRON 1.4mg; SOD 429mg; CALC 140mg

Wednesday, April 21, 2010

Baked Oatmeal

A filling treat- big servings for low points!

1/2 C applesauce
1/3 C Splenda
2 eggs
3 C oats
2 tsp. baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 C milk
Mix in order listed.  Bake at 375 in a rectangle glass pan (spray pan with pam) for approx. 30 minutes--until golden brown.
Makes 6 servings
2 points per serving
(3 points per serving if you use sugar instead of splenda) 

  • Add 12 tsp of oil to the recipe too, that way you get 2 tsp per serving and it increases the points value by two (per serving), obviously- but an easy way to get your oil in!
  • Add raisins or chocolate chips to make "tastier" but make sure you add the points for them as well!

Wednesday, April 14, 2010

Barbecue-Beef Sandwiches

2 (1 1/4-pound) flank steaks
1/3 cup dark brown sugar, divided
3/4 teaspoon black pepper
1 (6-ounce) can tomato paste
1 cup chopped onion
1 cup ketchup
1 tablespoon chili powder
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
1 teaspoon salt
1 teaspoon dry mustard
2 teaspoons prepared mustard
12 (2 1/2-ounce) sandwich buns with sesame seeds, split
24 red onion rings
36 dill pickle slices

1.  Trim fat from steaks; cut each steak in half crosswise.  Comine 1 tablespoon brown sugar and pepper; stir well.  Rub steaks with sugar mixture.  Place remaining brown sugar, tomato paste, and next 9 ingredients in a 4 1/2-quart electric slow cooker; stir well.  Add steaks, turning to coat.  Cover with lid; cook on high-heat setting 1 hour.  Reduce to low-heat setting, and cook 7-8 hours or until steak is tender.  Remove steak from slow cooker, reserving sauce in cooker.

2. Shred steak with 2 forks.  Return shredded steak to cooker; stir well to coat with sauce.  Spoon 1/2 cup steak mixture onto bottom half of each bun;  top each with 2 onion rings and 3 pickle slices.  Cover with tops of buns.  Yield 12 servings.


Diabetic Exchanges: 3 Starch, 2 1/2 L Meat, 1/2 Fat
Per Serving: CAL 375 (26% from fat); PRO 26.7 g; FAT 10.8g (sat 4.2g); CARB 44.1g; FIB 2.9g; CHOL 49mg; IRON 4.2mg; SOD 928mg; CALC 78mg