Zucchini And Swiss Pie Recipe Ingredients:

2 medium zucchini, sliced thinly to get about 2 ½ cups slices
3 cups frozen Hash Brown potatoes, thawed, shredded (about 10 ounce)
¼ cup onion, chopped
1 garlic clove, minced
1 cup frozen or refrigerated egg product, thawed
¼ cup Parmesan cheese, grated
3 ounce Swiss cheese, reduced fat
2 teaspoon oregano, dried
¼ teaspoon ground black pepper
1/8 teaspoon salt
1 teaspoon vegetable cooking oil

Method:

1. Lightly grease a pie plate – about 9 inches large and leave aside. Combine about ¼ cup of the egg product along with chopped onions and grated parmesan cheese in a large bowl.
2. Stir in the shredded Hash Brown potatoes, mix all the ingredients well. Transfer this egg and potato mixture in the prepared greased plate. Pat the mixture lightly into the bottom and up on the sides of the plate.
3. Place the pie plate in a 400 degree Fahrenheit oven. Bake uncovered for about 35 to 40 minutes or until the top turns golden brown in color.
4. Carefully remove the plate from the oven and cool it on a wire rack. Decrease the oven temperature to 350 degree Fahrenheit.
5. Meanwhile, heat the vegetable oil in a large skillet. Cook the zucchini slices in hot oil along with minced garlic until the zucchini is crisp and tender. Let it cool slightly.
6. Place the cheese slices at the bottom of the crust; tear it so that it fits. Spread the cooked zucchini mixture over the cheese slice.
7. Combine the remaining ¾ cup thawed egg product along with milk, freshly ground black pepper, dried oregano and salt in a small bowl. Mix well and pour this mixture over the zucchini mixture in the crust all at once. Place the plate in 350 degree
8. Fahrenheit oven and bake for about 25 to 30 minutes or until the filling is completely set (shake lightly to check). Remove the plate from the oven and let the pie stand for 5 to 10 minutes before serving. Serve warm. This recipe makes 6 servings.

Health Tip:

• Zucchini and Swiss pie recipe provides 197 calories, 23 gm carbohydrates, 3 gm dietary fiber, 6 gm total fat and 13 gm proteins per serving. As this is a completely vegetarian recipe it provides negligible amounts of cholesterol per serving, the saturated fat and trans fat values of this recipe are also low.
• However this recipe can be considered a high sodium recipe as it provides 401 mg sodium per serving. Preferably use reduced sodium parmesan cheese and Swiss cheese if you want to reduce the total sodium values of this recipe. Also avoid adding salt in step

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Chocolate Pudding Ingredients

3 tablespoon unsweetened cocoa powder
1/3 cup sugar, divided into 3 tablespoons and ¼ cup
1 1/3 cup milk, low fat or fat free
2 tablespoon all purpose flour
½ cup vanilla extract
1 tablespoon butter or margarine
1½ cup French bread, cubed
3 egg, whole – both whites and yolks
½ teaspoon ground cinnamon
Cooking spray

Method:

1. Separate the egg whites and egg yolks gently and place them in two separate large bowls.
2. Fold 2 foil half lengthwise (12×4 inch strips) to attach foil collars to 8 soufflé dish (5 ounce each). Lightly coat one side of each foil strips with nonstick cooking spray. Drizzle ¼ teaspoon sugar over the coated foil strips. Place these prepared foil collars around ungreased soufflé dishes. The collars should extend 1 inch above the dishes and the sugar sides should be towards the center. Secure the collars with a 100% cotton string or you may use tapes. Set aside.
3. Stir in cocoa powder, cinnamon and ¼ cup sugar in a medium bowl. Add vanilla extract and 2/3 cup milk in the bowl. Mix well and avoid formation of lumps. Add bread cubes, toss and leave aside.
4. Melt butter or margarine in a small saucepan. Stir in all purpose flour and sauté constantly for a minute. Add the remaining 2/3 cup milk and stir immediately to avoid lump formation. Cook the mixture stirring constantly until it turns thick and bubbly. Remove the pan from heat.
5. Beat the egg yolks for 5 minutes in the same bowl until it turns lemon colored and thick. Add the flour mixture and bread mixture, one after the other gradually.
6. Beat the egg whites after washing the beater thoroughly until they reach soft peak stage (tips should curl). Add the 3 tablespoons sugar gradually and beat further till they form stiff peaks (tips should stand straight). Fold the bread mixture gradually in one direction in this beaten egg white mixture and divide it among the prepared soufflé dishes.
7. Place the dishes in a 350 degree Fahrenheit oven and bake for about 20 to 25 minutes. Insert a clean knife in the center of the dish; if it comes out clean consider it done. Remove from oven and serve immediately. This recipe makes 8 servings.

Health Tip:

• Chocolate bread pudding soufflé is an interesting option for those suffering from diabetes. This recipe provides about 153 calories, 4 gm total fat, 23 gm carbohydrates and 6 gm proteins per serving.
• This recipe contains dairy, eggs, wheat or gluten.

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Bread Ingredients

½ cup whole wheat flour
1 tablespoon high gluten flour
2 cups bread flour
1/3 cup quick cooking barley
1/3 cup quick cooking rolled oats
1/3 cup cornmeal
1¼ cup warm water
1 pack active dry yeast
1¼ teaspoon salt
2 tablespoon sugar
2 tablespoon cooking oil

Method:

1. Preheat the oven to 375 degree Fahrenheit.
2. In a shallow baking pan spread the barley and rolled oats. Bake the flours uncovered in the preheated oven for about 10 minutes or until they are light brown in color, stir occasionally. Remove the pan and let the flours cool. Transfer the barley and oat flour mixture into a blender when it is cool enough. Cover and blend to get a coarse flour-like mixture. Leave aside.
3. Stir together the whole wheat flour, gluten flour, 1 cup bread flour and yeast in a large bowl. Add the sugar, oil, salt and warm water to this flour mixture and beat with an electric mixer on medium speed for about 30 seconds. Scrap the sides of the bowl constantly and beat the flour on high speed for 3 minutes.
4. Stir in the oatmeal, cornmeal and the remaining bread flour, keep blending. Turn out the semi hard dough on a lightly floured surface. Kneed with you hands and add the remaining bread flour. Kneed further to get moderately stiff dough that is elastic and smooth. Shape the dough into a ball and place it in a lightly greased bowl. Turn the dough upside down in the bowl to lightly grease the entire surface of the dough. Cover the bowl and let it remain it in a warm place. After about an hour the dough will rise and almost double in size.
5. Punch down the dough and turn out on a lightly floured surface. Cover again and let it rest for about 10 minutes.
6. Lightly grease a loaf pan (8x4x2 inches), set aside. By patting or rolling, shape the dough into the shape of a loaf and place it in the loaf pan. Cover the pan and let it remain in a warm place to rise for about 30 minutes or until it doubles in size.
7. Preheat the oven to 375 degrees Fahrenheit. Place the pan in the preheated oven and bake the loaf for about 40 minutes or until the top turns golden brown in color. The bread should sound hollow when it is lightly tapped. Immediately remove the bread from the loaf pan and place it on a wire rack in order to cool. Slice before serving. This recipe makes 16 servings.

Health Tip:

• Four-grain bread is a healthy, diabetes friendly bread recipe which provides about 118 calories, 4 gm proteins, 2 gm fiber, 2 gm total fat and 21 gm carbohydrates per serving.
• This is a vegetarian bread recipe and contains wheat and gluten.

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Flat Bread Cooking Ingredients

• Dry yeast (active) – 1 packet
• All purpose flour – 4 cups
• Swiss cheese (grated) – 1/2 cup
• Coarse sea salt – 1/2 teaspoon
• Almonds – 1/3 cup (sliced)
• Salt – 1 teaspoon
• Olive oil – 2 tablespoons
• Black pepper – 1/2 teaspoon
• Warm water – 1 ¼ cup (heated between 120 and 130 degree Fahrenheit)

Method of Preparation:

1. Almond flatbread is best enjoyed with a bowl of soup. It also acts as a good appetizer, prior to a meal.
2. Take a big bowl and put in the salt and yeast. Add one and a quarter cup of all purpose flour to the bowl. Mix them well and add a tablespoon of olive oil.
3. Add 11/4 cups of warm water to the dough and put the mixture into an electric mixer for about for about thirty seconds. Scrape the sides of the bowl to make sure that there are no lumps in your mixture. Use it at maximum speed for three minutes so that you have a thin even paste.
4. Add the rest of the flour to the mixture gradually and mix it continuously to prevent lumps.
5. Remove the dough and place it on a flat surface and knead it, till it is elastic and smooth.
6. Roll the dough into a ball and keep in a greased vessel. Cover the vessel and keep it aside for an hour, in a warm place. The dough will rise to almost twice its original size.
7. Dust a flat working surface with flour and knead the dough vigorously and thoroughly. Divide the dough into two equal portions and place them on a baking sheet for ten minutes.
8. Flatten the two portions of dough and make a dent of half inch depth in each portion  and apply a coat of olive oil. Top it up with pepper, cheese, coarse salt and almonds.
9. Keep the dough aside for about twenty minutes which will allow it to rise once more.
10. Heat the oven to 375 degree Fahrenheit and place the bread in for half an hour. Remove the golden colored bread and let it cool.

Health Tips:

• The preparation time is around forty minutes. It takes an hour or more for the dough to rise and 25 minutes for baking the same.
• The above mentioned ingredients make two rounds of flat bread, which involves twelve servings per round.
• Each serving provides three grams of total fat with a gram of saturated fat. Cholesterol content is around three milligrams per serve.
• Swiss cheese almond flat bread provides 97 calories, 3 grams of protein and 1gram of fat, per serving.
• The sodium content per serving of almond flat bread is 138 mg.
• Carbohydrate contribution is 14 grams per serving of flatbread.

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