Pork Chops With Tomato Rice, Homemade Salad Dressing and a Bundt Cake All Diabetic Friendly

It is time to help the economic family recipes for families who have difficulty with their food budgets. Here is a menu that allows you, your family will feed without breaking your food budget. We start with pork chops with tomato rice. In that one dish your meat, cereals and vegetables. Add homemade Russian salad dressing to salad greens with grated carrots, and you end your meal with a dessert, apple sauce and cinnamon-raisin cake that complements fruitYour menu. There you have it - an easy, tasty, economical meal for your family. And the whole menu is diabetic friendly.

Pork Chops with Tomato Rice

4 thick pork chops
1 / 2 teaspoon salt
1 / 8 teaspoon pepper
1 can (16oz) can stewed tomatoes
1 / 2 cup water
1 / 2 cup of brown rice, too

In a large, heavy, deep pan sprayed with non-stick cooking spray, brown chops on both sides. Season with salt and pepper. Spread tomatoes and water, with rice. Coverfound very low heat and simmer 50 to 60 minutes or until chops are tender. Add more water if necessary, later in cooking.

HOMEMADE RUSSIAN Salad Dressing

1 cup olive oil
1 cup ketchup
1 cup Splenda
2 / 3 cup cider vinegar
1 / 2 teaspoon salt
1 clove garlic, minced

Mix all ingredients in a blender glass. Pulse until well mixed. Refrigerate in a cruet or jar with lid.

Applesauce-raisin-cinnamon cake

3 cupsWater, divided
1 1 / 4 cup raisins
2 1 / 2 cups unsweetened applesauce
3 eggs, beaten, or 3 / 4 cup egg substitute
1 1 / 2 cups Equal Sugar-Lite
1 cup canola oil
3 cups self-rising flour
3 tablespoons ground cinnamon
1 / 4 teaspoon baking powder
2 tablespoons vanilla sugar
Non-stick vegetable oil spray

In a large heavy saucepan 2 1 / 2 cups of water and combine the raisins, bring to boil. Continue to cook until the water is gone. Remove from heat. Add applesauce, eggs,Equal, oil and remaining water. Stir well to combine. Sift together flour, cinnamon and baking soda. Gradually blend flour, the applesauce mixture, stirring constantly after each addition.

Spray a 10-inch Bundt pan with vegetable oil spray. Spoon batter into the pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan. Cool on a wire rack.

Cake should be served cut into 28 thin slices. Diabeticsshould only eat one serving per day.

Enjoy!

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Black Bean Chicken Salad With Lime Vinaigrette Dressing That's Suitable For Diabetics

If you are a salad person, but you want a little more than just lettuce and vegetables, here's a recipe for you. These black beans, chicken salad with lime vinaigrette combines healthy black beans, fresh tomatoes, peppers, onion, cheese, lettuce and chicken. This will give you a meal in a bowl. They have meat, vegetables and dairy products. Combine all that with this tasty lime vinaigrette and add citrus and heart-healthy olive oil.Not only do you have a complete healthy meal, you have a delicious book. And this salad is perfect for diabetics. Try it and you will no doubt add new recipe to your file.

Black Bean Chicken Salad with Lime Vinaigrette

Salad:

6 cups mixed salad greens
1 1. / 2 cups diced grilled or fried chicken
1 can (15 oz) black beans, rinse and drain well
1 cup chopped fresh tomatoes
1 cup chopped green bellPepper
Sliced 1 / 2 cup sliced, halved red onion
1 / 2 cup low-fat mexican blend shredded cheese

Dressing:

1 / 4 cup finely chopped fresh cilantro
1 / 4 cup chopped tomatoes
1 tablespoon vinegar (I prefer apple cider vinegar)
1 tablespoon olive oil
1 tablespoon lemon juice
1 / 2 teaspoon lime zest
1 clove garlic cloved, minced
Pinch of salt
1 / 4 teaspoon freshly ground black pepper
1 / 4 teaspoon chili powder

In a large salad bowl, combine the salad ingredients. In aFood processor or blender, combine the dressing ingredients. Place lid on container and process until a smooth dressing. Pour dressing over salad and throw to coat.

Makes 4 servings. Each serving: 298 calories, 26 g sugar, 28 g protein

Note: I adapted this recipe from one I saw in a Light & Tasty magazine a few years ago.

Enjoy!