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These recipes use less fat, sugar or salt and are great for diabetics. Adding 2 or 3 cups of cooked chicken or turkey to the veggie macaroni salad will make it a main dish salad. – Pat

 

Veggie macaroni salad

2 cups uncooked elbow macaroni

1 large tomato, seeded and chopped

1 cup frozen peas, thawed

½ cup reduced-fat shredded cheddar cheese

½ cup chopped celery

1 hard-boiled egg, chopped

2 green onion, sliced

dressing

¾ cup low-fat mayonnaise

1 cup fat-free plain yogurt

2 tablespoons sugar

1 tablespoons prepared mustard

1/8 teaspoon celery seed

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.

 

Vegetable medley

4 cups diced peeled potatoes

1½ cups frozen whole kernel corn or 1 can whole kernel corn, drained

4 medium tomatoes, seeded and diced

1 cup sliced carrots

½ cup chopped onion

¾ teaspoon salt

½ teaspoon sugar

½ teaspoon dill weed

1/8 teaspoon pepper

In a slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield 8 servings.

 

Apricot angel dessert

1 loaf (14-oz) sugar-free angel food cake, cubed (about 8 cups)

1 can (15 ¼ oz) apricot halves, drained and diced

sugar substitute equivalent to ½ cup sugar

3 tablespoons cornstarch

3 cups apricot nectar

1 package (3-oz) sugar-free orange gelatin

1 carton (8-oz) reduced-fat frozen whipped topping, thawed

Place the cake cubes in an ungreased 13 x 9 x 2-in dish; top with apricots. In a saucepan, combine the sugar substitute, cornstarch and apricot nectar until smooth, bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Pour over cake and apricots. Cover and chill for 3 hours or until gelatin is set. Spread with whipped topping. Refrigerate leftovers. Yield: 12 servings.

 

Garden tuna sandwiches

1 can (6-oz) water-packed tuna, drained and flaked

2/3 cup chopped seeded peeled cucumber

½ cup shredded carrot

¼ cup finely chopped green onions

¼ cup fat-free mayonnaise

¼ cup Dijon mustard

2 tablespoons fat-free sour cream

1 tablespoon lemon juice

pepper to taste

8 slices whole wheat bread

4 lettuce leaves

In a bowl, combine the first nine ingredients. Spread on four slices of bread; top with lettuce and remaining bread. Yield: 4 servings.

 

Cinnamon ‘n’ spice dip 

2 cups whipped topping

¼ cup packed brown sugar

1/8 to ¼ teaspoon ground cinnamon

dash ground nutmeg

assorted fresh fruit

In a small bowl, combine the whipped topping, brown sugar, cinnamon and nutmeg. Serve with fruit. Yield: 2 cups.

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