Diabetic recipes

RevTim · #1 (**permalink**) 11th March 2006, 12:10 AM

I would be interested in some...

Tim

mrscardero · #2 (**permalink**) 15th March 2006, 05:28 AM

Ahh..my specialty. I make a lot of diabetic meals. I work in a field where we have some diabetics so another staff and I decided to eat healthier. Here's one for you to try.

Take two sugarfree cookies of your choice
scoop of your favorite sugar free ice-cream and Walla!

This works well in the house I work at because they have icecream ones a week and to cut down on the sugar we give them, we make them ice-cream sandwiches.
It's even better if you prepare it a head of time and stick it in the freezer. What I do is lightly soak it in milk (fat free or skim), a scoop of icecream and place in the freezer until ready to serve. Makes the cookies softer. Make sure you use wax paper or else it will stick to the plastic wrap.

mrscardero · #3 (**permalink**) 15th March 2006, 05:30 AM

This one is everyone's favorite. We make this atleast twice a month. They keep asking for it. If you would like more, just let me know

Lasagna is a nice Italian dish that will more than fill most pasta cravings. Hearty and good comfort food, lasagna is one pasta dish that will warm your heart. In order to make this pasta recipe, you'll need the following ingredients:

1 c. chopped onions
1 c. sliced mushrooms
1/2 c. diced green peppers
1 tbsp. parsley flakes
1/2 tsp. each basil, oregano, chili
powder
5 oz. Mozzarella cheese (part skim)
1 garlic clove, minced
1 c. chopped carrots
3 c. tomatoes
1/4 tsp. dried rosemary
3 oz. grated Romano cheese
1 1/3 c. cottage cheese

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes. Serves 4.

RevTim · #4 (**permalink**) 15th March 2006, 06:19 AM

Wow, Thanks!

Keep them coming!

Tim

mrscardero · #5 (**permalink**) 15th March 2006, 10:15 AM

French Toast Strata

Makes 8 Servings
Preparation Time: 15 minutes
Refrigerate overnight
Bake Time: 40-50 minutes

1/3 cup SPLENDA® Granular
1 cup Egg Substitute
2/3 cup Skim Milk
3/4 tsp. Maple Flavor
8 slices Cinnamon Raisin Bread or white
2 cups Peeled apples, thinly sliced
1/4 cup Low Fat Cream Cheese

1 Tbsp. SPLENDA® Granular
1/2 tsp. Ground Cinnamon

Preheat oven to 350°. Spray an 8X8 inch square cake pan with nonstick cooking spray. Set aside.
Blend together, in a medium size mixing bowl, 1/3 cup SPLENDA® Granular, egg substitute, milk, and maple flavor.
Tear Cinnamon Raisin Bread into 1-2 inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
Cut cream cheese into 8 chunks and place on top of strata.
Blend remaining 1 Tbsp. SPLENDA® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
Bake in a preheated 350° oven for 40-50 min. or until lightly browned and set. Serve immediately.

mrscardero · #6 (**permalink**) 15th March 2006, 10:16 AM

I make this during holidays.

Ingredients
·Pastry for 2 crust 9" pie
· 6-7 large apples, peeled, cored, sliced
· 1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
· 2 tsp cinnamon
· 1 tsp nutmeg
· 1 tbsp margarine
Directions
1. Line pie bottom with pastry.
2. In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
3. Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.

mrscardero · #7 (**permalink**) 15th March 2006, 10:18 AM

1 1/2 cups instant nonfat dry milk powder
1 tablespoon paprika
2 teaspoons poultry seasoning
1/4 teaspoon pepper
4 boneless skinless chicken breast halves* (1 pound)

Combine the first four ingredients in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place in an 8-inch square baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 30 minutes or until juices run clear.

* Pork chops may be substituted for the chicken. Bake for 1 hour or until a meat thermometer reads 160 degrees F to 170 degrees F.

mrscardero · #8 (**permalink**) 15th March 2006, 10:20 AM

1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 tablespoons butter or margarine (no salt)
2 tablespoons cornstarch
1 (14 1/2 ounce) can chicken broth (low sodium)
2 tablespoons lemon juice
1/2 teaspoon salt, optional
1 1/2 cups uncooked instant rice (brown rice is better)
1 cup frozen peas

In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil.

Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes.

mrscardero · #9 (**permalink**) 15th March 2006, 10:22 AM

INGREDIENTS:
• Nonstick cooking spray
• 1 1/2 teaspoons snipped fresh basil
• 1 1/2 teaspoons snipped fresh tarragon
• 1 1/2 teaspoons snipped fresh thyme
• 1/4 teaspoon salt
• pinch ground black pepper
• 1 1/2 pounds haddock or scrod
• juice of 2 limes (about 6 tablespoons)
• 1 tablespoon unsalted butter, cut in small chunks, or butter-flavored substitute
• Lemon and lime slices, for garnish
•

METHOD:
Preheat the oven to 350 degrees F. Lightly coat a 13x9-inch baking pan with nonstick cooking spray. Place the basil, tarragon, thyme, salt, and pepper in a bowl and mix thoroughly. Place the haddock in the prepared baking pan and sprinkle with half of the herb mixture; turn the fish over, and sprinkle the remaining herb mixture over the fish. Drizzle the lime juice over and around the fish and top with the butter or butter-flavored substitute. Bake about 30 minutes or until the fish is flaky when tested with a fork, turning once during baking. Garnish with lemon and lime slices.

mrscardero · #10 (**permalink**) 15th March 2006, 10:24 AM

Since summer is near, try this one.

Ingredients
14 to 16 ounces fresh or frozen salmon or halibut fillets, about 1 inch thick
3/4 cup chopped fresh strawberries or chopped, peeled peaches or nectarines
1/3 cup chopped, peeled kiwifruit or fresh apricots
1 tablespoon snipped fresh cilantro
1 tablespoon orange juice or apple juice
1 fresh jalapeno chile pepper, seeded and chopped*
1 teaspoon olive oil or cooking oil
1/4 teaspoon lemon-pepper seasoning
Nonstick cooking spray
Fresh cilantro sprigs (optional)

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces.
2. For fruit salsa, in a medium bowl, stir together strawberries, peaches, or nectarines; kiwifruit or apricots; the snipped cilantro; the orange juice or apple juice; and jalapeno chile pepper. Set aside.
3. Brush both sides of each fish piece with oil. Sprinkle with lemon-pepper seasoning.
4. Coat the unheated rack of a broiler pan with nonstick cooking spray. Place fish on rack. Broil 4 inches from heat for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through broiling. Serve with the fruit salsa. If desired, garnish with cilantro sprigs. Makes 4 servings.
*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Grill Method: Coat the unheated rack of an uncovered grill with nonstick cooking spray. Place fish on rack directly over medium coals. Grill for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through grilling.

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