How to Make Easy Diabetic Crockpot Stuffed Cabbage and Splenda Buttermilk Cornbread

STUFFED CABBAGE
MAKES 6 SERVINGS,SLOW COOKER SIZE 4-5 QUART
4 CUPS WATER
12 LARGE CABBAGE LEAVES
1 LB.GROUND BEEF,LAMB OR TURKEY
1/2 CUP COOKED RICE
1/2 TSP.SALT
1/8 TSP.PEPPER
1/4 TSP.DRIED THYME
1/4 TSP. NUTMEG
1/4 TSP.CINNAMON
6 OZ. CAN TOMATO PASTE
3/4 CUP WATER
1.BOIL 4 CUPS WATER IN DEEP KETTLE.REMOVE KETTLE FROM HEAT.SOAK CABBAGE LEAVES IN HOT WATER FOR 5 MINUTES,OR JUST UNTIL SOFTENED.REMOVE.DRAIN.COOL.
2. COMBINE MEAT,RICE,SALT,PEPPER,THYME,NUTMEG,AND CINNAMON.PLACE 2 TBSP. OF MIXTURE ON EACH LEAF. ROLL UP FIRMLY.STACK STUFFED LEAVES IN SLOW COOKER.
3. COMBINE TOMATO PASTE AND 3/4 CUP WATER UNTIL SMOOTH.POUR OVER CABBAGE ROLLS.
4. COVER.COOK ON LOW 6-8 HOURS. BASIC NUTRITIONAL VALUES
CALORIES 186 TOTAL FAT 8 GRAMS,CARBS 13 GRAMS,FIBER3 GRAMS SODIUM 269 MG.PROTEIN 16 GRAMS

SPLENDA BUTTERMILK CORNBREAD
1 LARGE EGG + 2 EGG WHITES
3 TBSP. MARGARINE MELTED
1+1/4 CUPS BUTTERMILK
1 TSP.VANILLA
1 CUP CORNMEAL
1 CUP ALL PURPOSE FLOUR
1/2 CUP SPLENDA GRANDULAR
4 TSP. BAKING POWDER
1/2 TSP.BAKING SODA
PINCH OF SALT
1.PREHEAT OVEN TO 375F,SPRAY AN 8 INCH SQUARE PAN OR 9 INCH ROUND PAN WITH NON STICK COOKING SPRAY.
2.IN A MEDIUM BOWL WHISK TOGETHER FIRST 4 INGREDIENTS(EGGS THROUGH VANILLA).SET ASIDE
3.IN A LARGE BOWL COMBINE THE DRY INGREDIENTS.STIR MAKE A WELL IN THE CENTER AND POUR IN THE BUTTERMILK MIXTURE.MIX GENTLY WITH A SPOON JUST UNTIL ALL DRY INGREDIENTS ARE WET.SPOON BATTER INTO PREPARED PAN.BAKE FOR 20-25 MINUTES OR UNTIL CENTER SPRINGS BACK WHEN LIGHTLY TOUCHED.
SERVES 12 CALORIES 125 CARBS.19 GRAMS,PROTEIN 4 GRAMS FAT 3.5 GRAMS
FIBER 1 GRAM SODIUM 295 MILLIGRAMS

A healthy balanced diet can help many type 2 diabetics maintain control without the need of medication. My mom does this herself.