Tag: A1C

Serves: 24

Ingredients:
1 tablespoon unsalted butter, melted
1/3 cup lightly salted dry-roasted peanuts
4 cups whole grain wheat cereal, like the brand sold in the orange box with athletes pictured on it
1/2 cup light corn syrup
1/3 cup packed brown sugar
1/4 cup organic peanut butter (The brand I buy just has peanuts and sea salt.)
6 tablespoons 60% cacao bittersweet chocolate chips (The brand I buy has 6g sugar in 16 chips.)

Directions:
Brush butter in 24 mini muffin cups. Put nuts in a plastic bag. Hit nuts with the back of a spoon to break them into small pieces. Mix nuts with cereal. In a saucepan, bring corn syrup, brown sugar, and peanut butter to a boil stirring constantly. Boil for one minute stirring constantly. Combine boiled mixture with cereal and nuts. When mixture is cool enough to handle, make mounds with buttered fingers in each muffin cup. Work quickly to complete mounds before mixture cools and hardens. Microwave chocolate chips for one minute or until melted. Stir until smooth. Spoon a small amount of chocolate over each mound. Put muffin tin in the freezer for five minutes or until chocolate hardens. Remove mounds from tin and store in an airtight container.

Serves: 4

Ingredients:
16 oz. boneless, skinless chicken breasts
2-10 1/2 oz. cans condensed cream of chicken soup
4 ears sweet corn
2 tablespoons unsalted butter, melted
4 celery stalks
organic peanut butter, to taste (The brand I buy just has peanuts and sea salt.)
raisins, to taste

Directions:
Put chicken breasts in a crock pot. Cover chicken breasts with soup. Cover the crock-pot and cook on high for four to five hours. The chicken should be tender and falling apart. Fill a pan with water and add the peeled corn cobs. Cover and bring to a boil. Boil corn for 10 minutes. Drain. Pour butter over corn and turn cobs to coat. Wash celery stalks. Trim off the ends. Cut each stalk into three equal-sized pieces. Spread peanut butter in the center of the celery and top with raisins. Have with a glass of water.

Serves: 3 (two 4 inch pancakes per person)

Ingredients:
Gluten free pancake mix and the ingredients to make it (The brand I buy has 1.5g sugar per pancake.)
1 banana
9 strawberries
aerosol whipped cream (The brand I buy has 1g sugar in 2 tablespoons.)

Directions:
Make pancake batter according to package directions. Mash banana and stir into pancake batter. Cook pancakes according to package directions, being careful not to burn them. Top with sliced strawberries and whipped cream. Have with a glass of milk or another good source of protein, such as a hard boiled egg.