Today we are re-running one of Pat’s popular recipe columns from a few years ago. 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


2 cups uncooked elbow macaroni

1 large tomato, seeded and chopped

1 cup frozen peas, thawed

1/2 cup reduced-fat shredded cheddar cheese

1/2 cup chopped celery

1 hard-boiled egg, chopped

2 green onions, sliced


3/4 cup low-fat mayonnaise

1 cup fat-free plain yogurt

2 tablespoons sugar

1 tablespoon 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.


4 cups diced peeled potatoes

1 1/2 cups frozen whole kernel corn or 1 can whole kernel corn, drained

4 medium tomatoes, seeded and diced

1 cup sliced carrots

1/2 cup chopped onion

3/4 teaspoon salt

1/2 teaspoon sugar

1/2 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: eight servings.


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

1 can (15 1/4 oz.) apricot halves, drained and diced

sugar substitute equivalent to 1/2 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 13x9x2-inch dish; top with apricots. In a saucepan, combine the sugar substitute, cornstarch and apricot nectar until smooth and bring to a boil. Cook and stir for two minutes or until thickened. Remove from heat. Stir in gelatin until dissolved. Pour over cake and apricots. Cover and chill for three hours or until gelatin is set. Spread with whipped topping. Refrigerate leftovers. Yield: 12 servings.


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

2/3 cup chopped seeded and peeled cucumber

1/2 cup shredded carrot

1/4 cup finely chopped green onions

1/4 cup fat-free mayonnaise

1/4 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: four servings.


1 pkg (8 oz) cream cheese, softened

1/2 cup sour cream

2 tablespoons ketchup

1/2 pound deli corned beef, chopped

1 cup sauerkraut, drained, chopped

1 cup shredded Swiss cheese

2 tablespoons finely chopped onions

snack rye bread or crackers

In a bowl beat chream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended. Transfer to a greased 1 quart baking dish. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 5 minutes more. Serve warm with rye bread or crackers.


1 box favorite cake mix

1 cup ready-to-use frosting

28 ounce candy melts, almond bark or chocolate chips

This recipe came from a different column of Pat’s – so it’s not low in sugar. Bake cake per package directions. When cool, in a large bowl, using your hands  crumble cake until no large chunks remain. Add frosting. Mix with fingers until well combined. Form mixture into cake balls. Chill at least 2 hours. Melt chocolate, dip balls in chocolate, cool on wax paper. Keep in refrigerator.


2 cups whipped topping

1/4 cup packed brown sugar

1/8 to 1/4 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.


• If you ever wondered how much ice you will need for a party, the rule of thumb is one pound per person.

• When washing greasy dishes, add a half-cup of baking soda to the water to cut the grease faster.

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