Recipe from Diabetes.org

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Southern Peach and Blackberry Crumble

A perfect ending to a summer supper or brunch, this homey dessert showcases peaches, blackberries, pecans, and cornmeal, all staples of Southern cuisine.

For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.

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Serves 8; Serving size: 1/2 cup
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
6 large ripe peaches (about 1 3/4 pounds), peeled, pitted, and sliced or 3 1/2 cups unsweetened frozen sliced peaches, thawed
2 cups fresh blackberries or unsweetened frozen blackberries, unthawed 
2 Tbsp all-purpose flour
1 Tbsp fresh grated lemon zest
1/4 cup light brown sugar
3 Tbsp yellow cornmeal (not cornmeal mix)
1/2 tsp ground cinnamon
3 Tbsp 67% vegetable oil butter-flavored spread, chilled
1/4 cup chopped pecans
Preparation

1. Preheat oven to 350° F. Coat an 8 x 8 glass baking dish with cooking spray and set aside.
2. Combine the peaches, blackberries, flour, and lemon zest in a large bowl and toss to combine. Spoon into prepared dish.
3. Combine the brown sugar, cornmeal, cinnamon, and butter-flavored spread in a medium bowl.
4. Blend together using a pastry blender or your fingertips until the butter-flavored spread is uniformly incorporated.
5. Stir in the pecans. Sprinkle evenly over the peach mixture.
6. Bake 25 to 30 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.

Exchanges/Choices
1 1/2 Carbohydrate
1 Fat
Calories: 155
   Calories from Fat: 58
   Total Fat: 6 g
   Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 37 mg
Total Carbohydrate: 24 g
   Dietary Fiber: 4 g
   Sugars: 17 g
Protein: 2 g

Creamy Wild Rice and Chicken Soup

I have been intending to start posting my successful recipes on here, with links to the inspiration recipes. No matter my intention to follow a recipe to the letter, it almost never happens, and inevitably I forget what I did. I would like to post pictures, but I am no food photographer and I'm worried it would look unappetizing :) I will have to play with it.

Last night I made Wild Rice Soup in the crockpot, inspired by Beyer Beware Hunk of Meat Monday


My Version:

1 cup diced or shredded carrots
1 cup diced celery
2 cloves minced garlic
1/2 chopped shallot
1 package Rice-a-Roni long grain and wild rice
1 pound chicken cutlets
1/2 can cream of chicken condensed soup
2 chicken bouillon cubes*
4-1/2 cups water
3 tablespoons butter
2 cups (1 pint) half and half*
1/4 cup flour
salt and pepper to taste

1. Mix the veggies, garlic, chicken, rice and seasoning packet, bouillon, and water in the crock pot.
2. Cook on high for 2 hours, stirring occasionally, break/cut up the chicken while cooking.
3. Towards the end of the cook time, make a roux. Melt butter, stir in flour, and slowly add half and half and whisk until smooth. Add salt and pepper to taste.
4. Stir half and half mixture into crock pot and continue cooking another 15 minutes.

*notes:
You can use milk instead of half and half.
You can substitute the bouillon cubes and water with chicken stock.

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