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Fix-It and Forget-It Diabetic

Fix-It and Forget-It Diabetic
by Phyllis Pellman Good with American Diabetes Association

Breakfast Casserole
Makes 10 servings
Ideal slow cooker size: 4-quart

4 eggs, beaten
4 egg whites, lightly beaten
1/3 lb. little smokies (cocktail wieners)
1½ cups fat-free milk
1 cup shredded fat-free cheddar cheese
8 slices bread, torn into pieces
½ tsp. dry mustard
1 cup shredded reduced-fat mozzarella cheese

1. Mix together all ingredients except cheese. Pour into greased slow cooker.
2. Sprinkle mozzarella cheese over top.
3. Cover and cook 2 hours on high, and then 1 hour on low.

Peanut Butter Granola
Makes 26 servings
Ideal slow cooker size: 5-quart

6 cups dry oatmeal
½ cup wheat germ
¼ cup toasted coconut
¼ cup sunflower seeds
½ cup raisins
8 Tbsp. light, soft tub margarine
¾ cup peanut butter
½ cup brown sugar
brown sugar substitute to equal 4 Tbsp.

1. Combine oatmeal, wheat germ, coconut, sunflower seeds, and raisins in large slow cooker.
2. Melt together margarine, peanut butter, brown sugar, and sugar substitute. Pour over oatmeal in cooker. Mix well.
3. Cover. Cook on low 1½ hours, stirring every 15 minutes.
4. Allow to cool in cooker, stirring every 30 minutes or so, or spread onto cookie sheet. When thoroughly cooled, break into chunks and store in airtight container.

Norma’s Vegetarian Chili
Makes 8-10 servings
Ideal slow cooker size: 5-6 quarts

2 Tbsp. canola oil
2 cups minced celery
1½ cups chopped green pepper
1 cup minced onions
4 garlic cloves, minced
5 ½ cups no-salt-added stewed tomatoes
2 1-lb. cans kidney beans, undrained
1½ cups raisins
¼ cup wine vinegar
1 Tbsp. chopped parsley
1 tsp. salt
1½ tsp. dried oregano
1½ tsp. cumin
¼ tsp. pepper
¼ tsp. Tabasco sauce
1 bay leaf
¾ cup unsalted cashews
1 cup grated cheese, optional

1. Combine all ingredients except cashews and cheese in slow cooker.
2. Cover. Simmer on low for 8 hours. Add cashews and simmer 30 minutes.
3. Garnish individual servings with grated cheese.

Pumpkin Black-Bean Turkey Chili
Makes 10 servings
Ideal slow cooker size: 4-5 quart

1 cup chopped onions
1 cup chopped yellow bell peppers
3 garlic cloves, minced
2 Tbsp. canola oil
1½ tsp. dried oregano
1½- 2 tsp. ground cumin
2 tsp. chili powder
2 15-oz. cans black beans, rinsed and drained
2½ cups chopped cooked turkey
16-oz. can pumpkin
14½- oz. can diced tomatoes
3 cups 98%-fat-free, lower-sodium chicken broth

1. Sauté onions, yellow pepper, and garlic in oil for 8 minutes, or until soft.
2. Stir in oregano, cumin, and chili powder. Cook 1 minutes. Transfer to slow cooker.
3. Add remaining ingredients.
4. Cover. Cook on low 7-8 hours.

Barbecued Turkey Legs
Makes 4-6 servings
Ideal slow cooker size: 4-5 quart

4 small skinless turkey drumsticks
¼ -½ tsp. pepper
¼ cup molasses
¼ cup vinegar
½ cup ketchup
3 Tbsp. Worcestershire sauce
¾ tsp. hickory smoke
2 Tbsp. instant minced onion

1. Sprinkle turkey with pepper. Place in slow cooker.
2. Combine remaining ingredients. Pour over turkey.
3. Cover. Cook on low 5-7 hours.

Reuben Spread
Makes 52 servings
Ideal slow cooker size: 3-quart

½ lb. corned beef, shredded or chopped, all visible fat removed
16-oz. can sauerkraut, well drained
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
1 cup mayonnaise
Thousand Island dressing, optional

1. Combine all ingredients except Thousand Island dressing in slow cooker. Mix well.
2. Cover. Cook on high 1-2 hours until heated through, stirring occasionally.
3. Turn on low and keep warm in cooker while serving. Put spread on bread sliced. Top individual servings with Thousand Island dressing, if desired.

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