If you or a family member are diabetic, here is a menu for a delicious meal that shouldn’t raise your blood sugar level. It is perfect because no one will even suspect it is a diabetic meal. The whole family will love it. The featured entree is Sweet & Sour Pot Roast which is a very easy dish that cooks on top of the stove. The aroma filling your house will be very enticing. For your side dish these Glazed Carrots with Onions add a special touch. Cooked carrots should always be eaten with a protein item so pairing them with the roast is a perfect combination. If you have room for dessert, try this recipe for a delicious berry crisp.
SWEET AND SOUR POT ROAST
3 1/2 lb chuck roast
2 tbsp canola oil
2 onions, quartered
1 bay leaf
1 tsp salt
1/2 cup water
1 tbsp Splenda Brown Sugar Blend
1/4 cup catsup
2 tsp vinegar
In a Dutch Oven Pot brown meat in canola oil. Add all the remaining ingredients. Add lid to the pot and simmer the mixture for at least 1 hour and a half to 2 hours.
GLAZED CARROTS with ONIONS
3 beef bouillon cubes
6 medium carrots, quartered
4 medium onions, sliced
1/4 cup butter
1 tbsp Splenda granular
2 tbsp chopped parsley
In a large saucepan combine two of the bouillon cubes with the carrots. Add enough boiling water to cover the carrots; stir to dissolve the bouillon. Cover pan and cook for 10 minutes. Add the onions and cook another six minutes or until carrots are just tender. Drain.
In a large skillet, melt the butter over medium heat. Add the third bouillon cube and the Splenda. Stir until the bouillon is dissolved. Add the carrot and onion mixture. Cook, stirring frequently, until the carrots and onions are golden and glazed. Sprinkle with the chopped parsley just before serving.
Note: This recipe can also be made with chicken bouillon.
DELISH BERRY CRISP
1 cup old-fashion or quick cooking oats
1 cup all-purpose flour
1 tbsp Splenda granular
1 1/4 tsp cinnamon
1/2 tsp ground nutmeg
1/4 cup firmly packed Splenda Brown Sugar Blend
1 stick unsalted butter, softened
5 cups fresh berries ie blackberries, raspberries, blueberries, pitted cherries, or a combination of more than one.
Preheat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick cooking spray.
In a large bowl, mix together oats, flour, Splenda, cinnamon and nutmeg. Add brown sugar blend and mix; break up any lumps with the back of your spoon. Add butter, distributing through the oat mixture, using your clean hands is the best way, until crumbly. Place the berries in the bottom of the prepared baking pan. Scatter the oat mixture over the top of the berries. Be sure to cover the berries evenly. Bake at 350 degrees for about 40 minutes until the juices begin to bubble around the edges. The topping should be lightly browned and crisp.
Note: This crisp is really good served warm with vanilla sugar-free ice cream!