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Wednesday, May 27, 2009

Monday, May 25, 2009

Join my Face book Chef Robert Lewis the Happy Diabetic Food Group

Glazed Pork Chops with Caramelized Onions

These chops are in for a treat. Here is a great way to crank up the flavors.

  • 4 pork loin chops, 1/2-inch thick
  • 2 T. honey, low-calorie
  • 1 medium onion
  • 1/4 c. fresh sliced mushrooms
  • 1/4 t. pepper
  • 3 T. Dijon mustard
  • 2 t. canola oil

Trim excess fat from chops. Heat a 10-inch sauté pan with canola oil. Brown chops on both sides in hot skillet. Remove chops. Add onions to the pan. Cook and stir over medium heat for 3 minutes. Add mushrooms and cook until tender. Push onions to the side of the skillet. Return chops to skillet. Combine mustard, honey, and pepper. Spread over chops. Cover. Cook over medium-low heat 15 minutes or until meat is tender.

Servings: 4

Per Serving: 271 Cal (33% from Fat, 49% from Protein, 18% from Carb); 33 g Protein; 10 g Tot Fat; 3 g Sat Fat;
12 g Carb

Happy Diabetic Chef Tip
Cut the salt in half in your favorite recipes. Most of the time this will not produce a noticeable taste change. Consider replacing part of the salt with an herb or spice, flavored vinegar, citrus juice, or peel. Garlic or onion power (not garlic or onion salt) work well in meats, soups, and sauces.


Sliced Crème Cake Lemon Tower

Sliced Crème Cake Lemon Tower 

1 cup of Light Whipped topping
2 tsp almond extract 
3 slices of Hill and Valley Sliced Lemon Crème Cake
¼ c fresh blue berries
3 large fresh strawberries sliced
1 package of frozen raspberries thawed
2 tsp of Splenda® granulated 
Sugar Free Chocolate Syrup

Place the thawed raspberries in a blender and puree until smooth. 
Cut each slice of Hill and Valley Sliced Lemon Crème Cakes in half. 
(use a bread knife with the serrated edges)
Mix the whipped topping and almond extract.
Place 1 tablespoon of the raspberry sauce on a plate. 
Place a slice of Hill and Valley Sliced Lemon Crème Cake on top of the raspberry sauce.
Top with a dollop of whipped topping blue berries, strawberries.
Top with another slice of cake and repeat with the remaining layers until your tower is built.
Drizzle with Sugar Free Syrup and garnish with fresh mint.
2 servings

check out http://www.hillandvalley.net/
Click on consumers, then Happy Diabetic

Chef Robert’s Featured Recipe: Angel Food Fruit Bruschetta

Check out http://www.hillandvalley.net/
Click on consumers, then Happy Diabetic

Chef Robert’s Featured Recipe: Angel Food Fruit Bruschetta 

1 Hill and Valley Angel food Cake 
Splenda® Sugar or sugar suPublish Postbstitute 
1.5 c fresh or frozen raspberries 
1 c fresh or frozen strawberries 
1 c fresh or frozen blueberries 
1 tub of non-dairy whipped topping (thawed) 
Splenda® Sugar mixed with cinnamon 
Light Chocolate Syrup 

Thaw berries. Slice cake in wedges. Transfer to cookie sheet and toast under broiler for approx 1 minute until golden brown. Remove immediately. Sprinkle 1 c. raspberries with Splenda and puree with handheld mixer for 20 seconds. Spread raspberry puree onto platter. Arrange cake wedges on bed of puree. Spoon whipped topping onto cake wedges. Slice strawberries and arrange fan-like on top of whipped topping. Garnish plate with blueberries and remaining raspberries. Sprinkle sugar/cinnamon mix. Drizzle chocolate syrup over entire dish and serve. S