Delicious Diabetic Recipes

[mycooking]

DIABETIC COOKIES

1 c. raisins
1 c. water
2 eggs, beaten
1 tsp. vanilla
1 c. flour
1/4 c. dates, chopped
1/2 c. shortening
3 tsp. sweetener
1 tsp. soda

Boil raisins, dates and water for 3 minutes. Add shortening and cool.
Add eggs, then all remaining ingredients and mix well. Chill. Drop
onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12
minutes.


THOUSAND ISLAND DRESSING

4 oz. tomato juice
2 tbsp. vinegar
1/4 c. finely chopped green pepper
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
Garlic salt to taste
3 tbsp. finely diced dill pickle
3 tbsp. finely diced pimento
2 tsp. finely minced parsley
1/4 tsp. liquid sugar substitute
Blend and store in refrigerator. Use as needed.


BAKED FISH

Any fish fillet
1/4 c. margarine
1 tbsp. lemon juice
1/4 tsp. freshly ground pepper
1/4 tsp. basil
Melt margarine add lemon juice, pepper and basil. Dip fillets in
mixture and then in dry bread crumbs. Lay in one layer in greased
pan. Bake at 400 degrees for 15 minutes or until done. Good for no
salt, low cholesterol diet.

[Semigourmet]

Black Bean Garnachas

Ingredients

1 can diced tomatoes with garlic and onion
1 can black beans or pinto beans, drained
2 cloves garlic, minced
1 to 2 teaspoons minced jalapenos (optional)
½ teaspoon ground cumin
1 cup cubed grilled chicken
4 flour tortillas
½ cup shredded sharp cheddar cheese



Directions

1. Combine undrained tomatoes, beans, garlic, jalapeno peppers and cumin in large skillet. Cook over medium high heat 5 to 7 minutes or until thickened, stirring occasionally. Stir in chicken. Season with salt and pepper, if desired.

2. Arrange tortillas in single layer on grill over medium heat. Spread about ¾ cup chicken mixture over each tortilla. Top with cheese.

3. Cook about 3 minutes or until bottoms of tortillas are browned and cheese is melted. Top with shredded lettuce, diced avocado and sliced jalapeno peppers, if desired. Or fresh diced tomatoes.

[Semigourmet]

Strawberry Cream Pie

Ingredients

8 ounces reduced fat cream cheese, softened
¼ cup Splenda
1 teaspoon vanilla
Graham cracker crust store bought or homemade
1 cup cold water
2 tablespoons cornstarch
1 package (0.3 oz.) sugar free strawberry gelatin
½ cup Splenda
1 pint strawberries, hulled and sliced
8 tablespoons frozen light whipped topping



Directions

1. Bean Cream cheese, ¼ cup splenda and vanilla in small bowl until fluffy; spread evenly in bottom of crust. Mix cold water and cornstarch in small saucepan; heat to boiling; whisking constantly until thickened, about 1 minute. Add gelatin and ½ cup splenda, whisking until gelatin is dissolved. Cool 10 minutes.

2. Arrange half of the strawberries over cream cheese; spoon half of the gelatin mixture over strawberries. Arrange remaining strawberries over pie and spoon remaining gelatin mixture over strawberries.

3. Refrigerate until pie is set and chilled, 1 to 2 hours. Serve with whipped topping, if desired.

[Semigourmet]

Black Bean and Green Chile Tostadas

Ingredients

1 cup black beans, rinsed, drained and mashed
1 small can (4 oz.) chopped mild green chilies
2 teaspoons chili powder
4 (8 inch) corn tortillas
1 cup washed, torn romaine lettuce leaves
1 cup chopped seeded tomato
½ cup chopped green onion
½ cup grated low fat cheddar cheese
¼ cup nonfat sour cream
4 cilantro sprigs



Directions

1. Combine beans, chilies and chili powder in small saucepan. Cook 5 minutes over medium heat or until heated through, stirring occasionally.

2. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20 to 30 seconds or until hot and pliable, turning once.

3. Spread bean mixture evenly over tortillas; layer with lettuce, tomato, onion, cheese and sour cream. Garnish with cilantro sprigs.

[Semigourmet]

Ginger Fruit Salad

Ingredients

1/3 cup ginger ale (I used diet ginger ale)
1 tablespoon honey or light brown sugar
½ teaspoon grated lime peel
2 teaspoons fresh lime juice
2 nectarines, halved, pitted and sliced
½ cup seedless green grapes, halved
½ cup seedless red grapes, halved
½ cup fresh raspberries
½ cup fresh blackberries




Directions

1. In large bowl, combine ginger ale, honey, lime peel and lime juice; mix well.

2. Add all remaining ingredients; stir gently to combine. Cover; refrigerate at least 1 hour before serving.

[Semigourmet]

Tomato Beef (16 carbs)

Ingredients

¾ pound lean boneless beef steak (such as top round, flank, or sirloin)
2 teaspoons cornstarch
2 teaspoons soy sauce
1 tablespoon dry sherry
1 tablespoon water
¼ cup salad oil
½ teaspoon minced fresh ginger
1 clove garlic, minced
2 large stalks celery, cut into ¼ inch thick slanting slices
1 medium size onion, cut into wedges, layers separated
1 green bell pepper, seeded and cut into 1 inch squares
3 medium tomatoes, each cut into 6 wedges
Salt
Cooking sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
3 tablespoons catsup
1 teaspoon curry powder
½ cup water



Directions


1. Cut beef with the grain into 1 ½ inch wide strips; then cut each strip across the grain into 1/8 inch thick slanting slices. In a bowl, stir together cornstarch, soy, sherry, and water. Add meat and stir to coat, then stir in 1 ½ teaspoons of the oil and let marinate for 15 minutes.

2. Meanwhile, prepare cooking sauce; stir together all cooking sauce ingredients, and set aside.

3. Place wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil begins to heat, add ginger and garlic and stir once. Add meat mixture and stir fry until meat is browned (1 ½ to 2 minutes); remove from wok and set aside.

4. Pour remaining 1 ½ tablespoons oil into wok. When oil is hot, add celery and onion and stir fry for 1 minute. Add bell pepper and stir fry for 1 minute, adding a few drops of water if wok appears dry. Add tomatoes and stir fry for 1 minute. Return meat to wok. Stir Cooking sauce, pour into wok, and stir until sauce boils and thickens. Season to taste with salt.

[manda]

these are great recipes to have around for those of us trying to watch our sugar intake! :)

[Semigourmet]

My husband is Diabetic so I try to keep some very low sugar tasty recipes around. the kay truly is balance, Lean meat (4-6 ounces), Veggies (1/2 -03/4 cup), and a startch, 1/4 - 1/2 cup). And replacing pastas with beans is a Great way to keep the (carbs down)

[Semigourmet]

White Bean and Tomato Salad (carbs 16g, Sugars 1g.)
This is Very easy, and tastes almost exactly like potato salad. it sounds crazy but it has become a favorite of my hubby's, my sister, and my friend they make it all the time.

Ingredients

1 tablespoon olive oil or vegetable oil
1 teaspoon red wine vinegar
1/8 teaspoon salt
¼ teaspoon coarse ground black pepper
1 medium tomato, chopped
¼ cup sliced green onions
1 (15.5 oz.) can great northern beans, rinsed and drained



Directions

1. In medium bowl, combine oil, vinegar, salt and pepper; blend well. Add tomato, onions, and beans; stir gently until well mixed.

[Semigourmet]

Italian Nachos

Ingredients

3 6 inch whole wheat pita breads
1 cup shredded nonfat or reduced fat mozzarella cheese
1 tablespoon grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper



Directions

1. Line 2 large cookie sheets with foil, then spray with nonstick cooking spray. Cut each pita bread into 1 ½ inch triangles. Place the pita pieces on the cookie sheets in a single layer; set aside.

2. In a small bowl, combine the mozzarella and Parmesan cheeses, basil, oregano, thyme, paprika and pepper. Sprinkle over the pita pieces.

3. Bake at 350 F. For 10 to 15 minutes or until the pitas are golden and the cheese is melted. Cool slightly before serving.


Serve with a warmed marinara or your favorite spaghetti sauce.

[Semigourmet]

Breakfast Pizza
Serves 6-8

Ingredients

Nonstick cooking spray
1 ½ cups frozen loose packed diced hash brown potatoes, thawed.
2 green onions, sliced (1/4 cup)
1-2 canned jalapeno peppers or canned whole green chile peppers, drained seeded, and chopped
¼ teaspoon ground cumin
1 clove garlic, minced
1 cup refrigerated or frozen egg product, thawed
¼ cup fat free milk
1 tablespoon snipped fresh cilantro
1 16 ounce Italian bread shell (boboli)
½ cup shredded reduced fat Monterey Jack cheese (2 ounces)
1 small tomato, seeded and chopped



Directions

1. Spray a large skillet with nonstick coating. Preheat over medium heat. Add the potatoes, green onions, peppers, cumin, and garlic. Cook and stir about 3 minutes or until the vegetables are tender.

2. In a small bowl stir together egg product, milk and cilantro; add too skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath. Continue cooking and folding until egg product is cooked through, but is still glossy and moist. Remove from heat.

3. To assemble pizza, place the break shell on a large baking sheet or a 12 inch pizza pan. Spinkle half of the cheese over the shell. Top with the egg mixture, tomato, and the remaining cheese.

4. Bake in a 375 degree oven for 8 to 10 minutes or until cheese is melted. Cut into wedges to serve.

The possabilities are endless with this one.

[Semigourmet]

Cheese, Spinach, Prosciutto Stuffed Chicken Breasts (these are so good)
Serves 4
And only 7 carbs

Ingredients

4 boneless, skinless chicken breasts
Salt & pepper
4 slices (1/2 oz. each) prosciutto ham
4 slices (1/2 oz. each) smoked provolone
1 cup spinach leaves, chopped
4 tablespoons flour, divided
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 tablespoon heavy cream



Directions

1. Preheat oven to 350 F.

2. Slice chicken breasts horizontally, stopping about ½ inch from long side of each breast. Open breasts like books; sprinkle lightly with salt and pepper. Lay 1 slice prosciutto, 1 slice provolone and ¼ cup spinach in each chicken breast. Fold closed.

3. Spread 3 tablespoons flour on a plate. Holding chicken breast closed, dredge both sides in flour; shake off excess. Sprinkle dredged chicken with salt and pepper. Repeat with remaining breasts.

4. Heat oil and butters in large skillet over medium heat. Place chicken in skillet; cook about 4 minutes per side or until browned.

5. Remove chicken to shallow baking dish. Cook in prepared oven 10 minutes or until done.

6. Meanwhile, combine chicken broth and cream in small bowl. Whisk in remaining tablespoon flour. Pour broth mixture into skillet; cook, stirring, until sauce thickens (about 3 minutes). Spoon sauce onto serving plate; top with chicken breasts.

[Semigourmet]

Lemon Raspberry Bars

Serves 16

Ingredients

Crust
¾ cup splenda granular
¾ cup all purpose flour
1 pinch salt
¼ cup light butter
Filling
1 ¼ cups splenda granular
2 tablespoons all purpose flour
½ cup egg substitute
½ cup half and half
½ cup fresh lemon juice
1 ½ tablespoons grated fresh lemon peel
¼ cup fruit only raspberry preserves



Directions

1. Preheat oven to 350 F. Spray 8x8 inch nonstick pan with butter flavored nonstick cooking spray.

2. Mix splenda granular, flour and salt in medium bowl. Cut in light butter until mixture is crumbly. Do not over mix. Press dough into prepared baking pan. Bake 15 to 20 minutes or until lightly browned.

3. Place splenda granular in medium bowl. Stir well. Add egg substitute and half and half. Stir until blended. Slowly add lemon juice while stirring constantly; add lemon peel. In small bowl, stir raspberry preserves until liquefied. Spread evenly over warm crust.

4. Gently pour lemon mixture over preserves. Bake 20 to 25 minutes or until set. Remove from oven and allow to cool before chilling. Chill in refrigerator 2 hours before serving.