Breadless Philly Cheese Steak

Breadless Philly Cheese Steak

(recipe found on Facebook)

Ingredients

• 2 medium green peppers
• 1/2 lb. steak
• 1/2 yellow onion, thinly sliced
• 1/2 cup sliced mushrooms
• 1 TBL butter
• dash of hot sauce
• salt and pepper to taste
• 2 slices provolone cheese, halved

Directions

1. Cut the tops off of the green peppers, but not the bottoms. Slice the peppers in half, lengthwise. Wash and pull out all the seeds. Pat them dry and set aside.
2. Very, very thinly slice the steak against the grain, as thin as you can get it.
3. Melt the butter in a large skillet over medium-high heat. Add the steak and salt and pepper and stir every few minutes, letting the steak get brown. When it's almost cooked all the way, add the onion and mushrooms. Cook until the onions are soft and transparent.
4. Spoon 1/4 of the filling onto one green pepper half. Top with two half slices of provolone and then put on another 1/4 of the filling. Top with the other green pepper half. Repeat with the other pepper.
   

Chocolate-Banana Graham Snacks

Chocolate-Banana Grahams

A graham cracker smeared with Nutella and topped with banana and coconut is a light way to satisfy your sweet tooth.

(recipe found on Facebook/Diabetic Connect Recipes)

photographer: Ken Burris

Ingredients

• Total Time: 5 minutes
• 1 square graham cracker, broken into 2 rectangles
• 1/2 teaspoon Nutella, or other chocolate-hazelnut spread, divided
• 2 slices banana, about 2 inches long
• 1/2 teaspoon sweetened shredded coconut, toasted if desired, divided

Directions

1. 1 serving
2. Spread each graham cracker piece with 1/4 teaspoon Nutella and top with a slice of banana and a sprinkling of coconut.

 

Crockpot Oatmeal

Want breakfast tomorrow without lifting a finger?

(recipe found on Facebook)

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.

Butterfinger Dessert-Low Sugar

Butterfinger Dessert=easy and low in sugar

1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package of sugar free, fat free vanilla or butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8 oz. ) containers of cool whip FREE, thawed
10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)


1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.


2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.


3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

Art by 16 year old with T1D (the hair is made with test strips, so awesome)