Join “Jayni’s Kitchen” this week for “Diabetic Cooking.”

Staci Hendrickson, a registered dietitian, will join Host Jayni Carey in preparing recipes, including the following ones.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Cajun Stew

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2 medium potatoes (skins on), diced
1 14-ounce can low-sodium diced tomatoes
1 cup white onion, chopped
2 teaspoons minced garlic
3 cups water
1/2 medium head purple cabbage, chopped
1 pound shrimp, shelled and deveined
1 tablespoon Cajun seasoning, or to taste

Place the potatoes, tomatoes, onion and garlic in large pot or Dutch oven. Pour in the water. Bring the mixture to a boil over medium-high heat, partially cover the pot and cook the vegetables for 10 minutes. Reduce the heat to low and simmer for 5 minutes more. Add the cabbage and simmer for about 10 minutes.

While the vegetables are cooking, coat the shrimp with the Cajun seasoning. After the cabbage has cooked for 10 minutes, add the shrimp to the stew and simmer for 2 to 4 minutes or until shrimp is cooked. Serve immediately. The purple cabbage will stain the shrimp in the stew if allowed to sit too long. Serves 6.

Winter Crisp

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1/2 cup sugar or sugar substitute equivalent to 1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon lemon zest
5 cups sliced apples, unpeeled
1 cup frozen cranberries or blueberries

Topping:

2/3 cup old-fashioned rolled oats
1/3 cup brown sugar, packed
1/4 cup whole wheat flour
2 teaspoons cinnamon
3 tablespoons butter or soft margarine, melted

In a small bowl, combine the sugar or sugar substitute, flour and lemon zest. Place the sliced apples and frozen cranberries or blueberries in a large bowl. Pour the sugar and flour mixture over the fruit and toss to coat. Spoon the mixture into a 6-cup baking dish.

Topping: In a large bowl, combine the oats, brown sugar, wheat flour and cinnamon. Stir in the melted butter or margarine. Sprinkle the topping over the fruit filling.

Bake the crisp in a 375-degree oven for 40 to 50 minutes, or until the filling is bubbly and the top is lightly brown. Serves 6.