Snacks | Saved By Grace

Easy BBQ Wings

January 23, 2024 By Christine 3 Comments

The Superbowl is almost here. On February 2nd the Denver Broncos will Face off with the Seattle Seahawks for Superbowl XLVII. You are probably already thinking about what you will be munching on during the big game.

As a diabetic, all the temping treats can be hard to resist. One of the classic foods eaten at tailgate parties is wings. I don’t really care for the traditional bright orange buffalo sauce, so I go for the Honey BBQ type.

One of the trickier things about wings is, unless you buy them pre-cut into drummets, you still have to do some fabrication of the wings themselves. This can be tricky if you don’t know what you are doing. So, along with my recipe for Diabetic Honey BBQ Sauce, I am including instructions for cutting up your wings so you can get back to your game.

How to cut wings for frying:

Your wings will probably be whole and have the tips. This is usually the cheaper way to buy them and it requires a bit of skill to cut correctly.

To cut the wings, first find the soft area between the drummet and the wing section. it will probably require you to feel around a bit and spread the wing open. Using a very sharp chef’s knife, make a cut right in the area that is softer.

After you have the wing separated from the drummet, you must remove the wing tip. You can leave it on, but it is mostly cartilage and not much meat, so most people take it off. Again, find the soft tendon area and make a cut there.

Make sure to remove any excess and unattached bone so it doesn’t present a choking hazard to anyone.

Fry your wings in oil that is pretty hot. I fry mine on medium high on the stove top in my Wok I turned into my fryer. They are done when a thermometer inserted in the thickest part of the drumstick reads 165 degrees F for 15 seconds.

You can put already cooked ones in the oven to wait for the rest to be done and dry out a bit.

To make Diabetic Friendly “Honey” BBQ Sauce, you will need:

Easy BBQ Wings

Author: Christine Tolhurst

Recipe type: Appetiser

Cuisine: American

Ingredients

1 Cup of Sugar free ketchup
¼ cup Splenda Brown Sugar Blend
1 Tbsp Lemon or the juice from a ½ small lemon
¼ cup dark Agave Syrup
2 Tsp Worcestershire sauce
1 Tsp dry mustard
Dash of pepper
Dash of salt
Dash of Cayenne pepper

Instructions

Mix all ingredients together in a bowl. Heat over medium until simmering. Allow to cool if you desire. For the wings, place them in a bowl and coat them with the BBQ sauce by gently shaking them in the bowl.

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I hope you have a fun Superbowl Sunday! Who are you rooting for?

Filed Under: Diabetic Lifestyle, Diabetic Recipes, Dinner Recipes, Food, Lunch Recipes, Recipes, Snacks Tagged With: BBQ chicken, BBQ Chicken Wings, chicken wings, Diabetes, Diabetic BBQ Sauce, diabetic friendly, diabetic lifestyle, diabetic recipes, honey BBQ chicken wings, Superbowl, Superbowl XLVII

Heavenly Chocolate Banana Bread #Diabetic Friendly

December 3, 2023 By Christine 6 Comments

I love chocolate. However, many delicious and almost sinful chocolate foods usually are way over the top in sugar content and make my blood sugar sky rocket. The biggest issue with many diabetic desserts is they are dry and kind of bland. I am not much of a baker and this Heavenly Chocolate Banana Bread might not be 100% sugar free, it is lower in sugar content and is ultra moist, so you won’t even be able to tell it has barely in it.

I was really proud of this recipe as I am not much of a baker and most things I make turn out pretty darn terrible. This is a masterpiece, though!

To Make Heavenly Chocolate Banana Bread, you will need:

1 Egg

1/3 cup brown sugar

1/3 cup Splenda

3 tsp Vanilla extract

5 VERY ripe bananas

1/4 Cup milk

1/2 cup butter, softened

1/2 cup melted semi-sweet chocolate chips

A small handful of milk chocolate chips

2 1/4 cup flour

1/2 cup unsweetedned cocoa powder

Pinch of salt

1 1/2 Tsp Baking powder

1. Pre-heat your oven to 350 Degrees F. Spray a loaf or brownie pan with non-stick spray. Set aside. Mash the bananas well with a hand masher for potatoes. They should almost be soupy.

2. Mix flour, salt, baking powder and cocoa powder together in a bowl. Make sure they are well mixed.

3. Stick the dark chocolate chips in the microwave and microwave in 30 second increments, stirring along the way until just melted. Don’t over-do this step. You don’t want to scorch them!

4. In a separate bowl, mix the vanilla, egg, melted chocolate, butter, milk, splenda, and brown sugar.

5. In an alternating pattern, add some bananas, then dry ingredients and then bananas and so on. Make sure the mixture is well mixed and no dry ingredients remain. It should be a thick brownie batter consistency.

6. Pour into the prepared pan and spread evenly. Take a handful of milk chocolate chips and sprinkle on top. Bake in the oven for 30-40 minutes or until a knife inserted in the middle comes out clean. Allow to cool before cutting.

Filed Under: BreakFast Recipes, Desserts, Diabetic Recipes, Food, Recipes, Snacks Tagged With: banana bread, chocolate chip banana bread, Diabetes, diabetic, diabetic friendly

Chicken Avocado Quesadillas

May 5, 2024 By Christine 2 Comments

Just because Cinco De Mayo was yesterday, doesn’t mean you can’t enjoy delicious Latin style foods all month, heck, all year long!

I made a delicious quesadilla yesterday for my family to enjoy on the holiday. I want to share this with my readers and tell you about the wonderful products Goya has to help you make healthy and hearty Latin-infused meals!

To make Chicken Avocado Quesadillas, you will need:

Goya Organic Low Sodium Black Beans (1 can)
Goya Extra Virgin Olive Oil
2 small tomatoes
2 Ripe Avocados
2 Boneless, Skinless, Chicken Breasts, cooked and shredded
Large Flour Tortillas
1 small tub of Low Fat Sour Cream
1 Can Enchilada Sauce
Hot sauce
Chilli Powder
Cheese Slices

1. Start by peeling and slicing avocados. One trick to this is to cut the avocado all the way around length-wise. Then twist, gently.

When you have the fruit in halves, take a chef’s knife and stick it into the pit. Gently pull the pit out and slide it the knife off. Please be careful in this step!

2. Dice tomatoes.

3. Empty Goya Organic Low Sodium Black Beans into a strainer and rinse off.

4. To make the spicy sour cream, first add it to a bowl. Pour in about half a can of enchilada sauce. Mix.

Add a teaspoon of chilli powder and a couple drops of hot sauce. Mix again.

5. Heat skillet on medium-high. Add a splash of Goya Extra Virgin Olive Oil.

6. Spread a small amount of spicy sour cream onto one half of a tortilla.

7. Add a couple slices of avocado.

8. Top with shredded Chicken and a small handful of Goya Organic Low Sodium Black Beans. Add 2 cheese slices.

9. Fold over and gently place in skillet.

10. Flip after about 1 minute.

When cheese is melted, you are ready to enjoy! Top with more spicy sour cream and tomatoes!

Goya makes it so easy to make Latin-inspired meals! Hungry for more? Goya has released a new bilingual MyPlate Cookbook that features easy to follow, delicious meals anyone can make and your family is sure to enjoy! Make sure you check out Goya’s wonderful line of products from beans, to sauces and even frozen vegetables.

Follow Goya on Pinterest, Twitter, and Facebook for more tasty recipes with Latin flare!

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Filed Under: Dinner Recipes, Food, Giveaways, Health, Lunch Recipes, Product Reviews, Recipes, Snacks Tagged With: food, health, Product Reviews, Recipes

Cj’s Mystery bars

April 16, 2024 By Christine 5 Comments

Today, I have a guest poster. She is a fellow Montana blogger and wanted to share her recipe with my readers. Please show her some love by visiting her blog and by leaving some comments here.

Please also vote for Cj’s Recipe!

All you have to do is LIKE the Cook’n fan page and Like Give oh Giveaway’s recipe for mystery bars. She’d really appreciate your help! Thanks! If she wins, she wants to give it away on her blog! Remember, just like the comment made by Give oh Giveaway!

Without further adieu here is my bloggy friend, Cj, from Give Oh Giveaway

Hello! I am Cj from Give oh Giveaway. I am a stay at home Mommy of 3 little girls under the age of 5. I love to coupon, do reviews & giveaways and LOVE to bake! My hubby always jokes, “Don’t eat a cookie Cj makes!”, because honestly I can’t make cookies even if it was to save my life…but I have developed a talent for baking pies and bars.

The recipe below is called Mystery Bars, as a child growing up in Las Vegas my family of 10 would make the 1200 mile drive to middle-of-no-where Montana to my Grandparents farm house for Christmas. Grandma Santa (yep, that is her real name, not a nickname) would be prepared with dozens of these awesome bars. They were our favorite Christmas treat! Every time I asked her what they were made of she would always answer….”It is a mystery” and wink at me! She would send some home with us every year, but they never made it Idaho border. We eventually moved to Montana and I luckily got to spend many hours in the kitchen with Grandma Santa baking mystery bars and learning all her secrets! I want to share with you my family’s favorite tradition and I hope you love them as much as we do!

Mystery Bars

Ingredients:

1 cup brown sugar
1 cup Butter (margarine won’t work)
1 bag of Chocolate chips (or 2 cups)
1/2 cup chopped nuts (optional)
40 saltine crackers

Directions:

Pre-heat oven to 325 degrees. Line a cookie sheet with foil and spray well with PAM (easy clean-up). Line crackers side by side on cookie sheet until it covers the whole pan. Boil brown sugar and real butter over medium heat (stir often) until it reaches rolling boil. After it reaches a rolling boil, time for 3 minutes, stirring constantly. Pour and spread over crackers. Place in oven for 8 minutes. Turn off oven, remove from cookie sheet from oven. Let rest for 30 seconds. Press crackers back into place with wooden spoon as best you can. Sprinkle choc. chips over top and place in TURNED OFF oven for 2 minutes. Take out and spread melted chocolate chips. Sprinkle with nuts (optional)

Let cool and break up (with hands or wood spoon) into pieces. DO NOT CUT with knife; you will get foil pieces in your bars. For quick cooling, place on hot pads in freezer of fridge until hard. Store in airtight container in fridge or freezer. This recipe is a great make ahead of time, freeze and thaw later dessert! Will last up to 3 months if stored in airtight container with wax paper between layers of cookies. So yummy too! Blow your quests away with this inexpensive but tasty treat!