HIER IS 'N KLOMPIE RESEPTE VIR ONS DIABEET VRIENDE WAT OOK GRAAG LEKKER SAAM WIL KUIER EN EET:
CARROT CABBAGE SLAW:(DIABETIC RECIPE)
1/2 head cabbage
1 sm. onion
2 celery stalks
2 carrots
1 tbsp. mayonnaise
2 pkg. Artificial sweetner (such as sweet n low)
1/2 tsp. black pepper
2 tbsp. vinegar
2 tbsp. lemon juice
Shred cabbage and carrots. Finely chop onion and celery. Mix
together in a large bowl. In a separate bowl, mix together sweetner,
pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded
vegetables and refrigerate. Makes 10 servings. Exchanges: One
serving equals 1 vegetable; calories: one serving equals 23 calories.
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DIABETIC CREAM CHEESE SALAD
1 (3 oz.) env. sugar free Jello (lime)
1 c. crushed pineapple in own juice
3 oz. lite cream cheese, room temperature
1/2 c. evaporated skim milk, chilled
Mix Jello per package directions. Drain juice from pineapple and add
water to make 1/2 cup liquid. Add juice to Jello mixture and chill until
syrupy. Beat the evaporated skim milk, making sure that the bowl,
beaters and milk are well chilled. Set whipped milk aside. Beat the
cream cheese into Jello. Fold in the whipped milk and drained
pineapple and chill in mold or glass dish. Makes 9 ½-cup servings.
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DIABETIC JELLY
1 c. unsweetened juice (any kind)
1/4 tsp. lemon juice
2 tbsp. sugar substitute
1 tbsp. plain gelatin
1 tbsp. cornstarch
Mix lemon juice, sugar substitute, gelatin and cornstarch. Add fruit
juice and stir well to mix. Boil hard for 3 minutes, stirring constantly.
Makes 1 small jar. Store in refrigerator.
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NO CALORIE DIABETIC DRESSING
1/2 c. water
1/2 c. white vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/16 tsp. paprika
Artificial sweetener to substitute for 4 tsp. sugar
Combine all ingredients and refrigerate. Makes about 1 cup. 1 serving
= 1-2 tablespoons. *Diabetics - this is a free exchange. Sodium value (low sodium diets omit salt). No cholesterol,
protein fat or calories.
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GRILLED TURKEY TENDERLOIN
1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
In a shallow pan, blend all marinade ingredients together. Add turkey,
turning to coat both sides. Cover; marinate in refrigerator several
hours or overnight, turning occasionally. Grill the tenderloins over hot
coals, 8-10 minutes per side, depending on the thickness. Tenderloins
are done when there is no pink in the center - do not over cook.
Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.
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DIABETIC PUMPKIN PIE
1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust
Place pudding mix in a saucepan. Gradually add milk. Cook and stir
over medium heat until mixture comes to a boil. Remove from heat
and add pumpkin, spices and sweetener; mix well. Pour into baked
crust. Chill until firm, about 3 hours.
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POLISH SAUSAGE STEW
1 can cream of celery soup
1/4 c. brown sugar
27 oz. can sauerkraut, drained
1 1/2 lb. polish sausage, cut in 2 inch pieces
4 med. potatoes, pared and cubed
1 c. chopped onion
4 oz. shredded Monterey Jack cheese
Cook sausage,potatoes, and onion until done. Mix soup, sugar &
sauerkraut, cook until blended. Mix with other ingredients and top with
cheese.
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GERMAN SAUERKRAUT
1 can Bavarian sauerkraut, partially drained
1 apple, cored and sliced
1 onion, chopped
2 or 3 slices bacon
Mix together and cook until all is tender.
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MOM'S WIENER SOUP
4 wieners
1 onion
1 qt. milk
1 1/2 tsp. salt
4 tbsp. butter
2 tbsp. flour
2 c. cooked, diced potatoes
1/4 tsp. pepper
Brown potatoes, wieners and onions in 2tbsp butter. Mix milk, salt,
pepper, flour and other 2 tbsp butter together, stir constantly until
mixture boils and becomes smooth. Then mix everything together in a soup pan or pot, cook until everything is hot, then serve.
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MOM'S WIENER SOUP
4 wieners
1 onion
1 qt. milk
1 1/2 tsp. salt
4 tbsp. butter
2 tbsp. flour
2 c. cooked, diced potatoes
1/4 tsp. pepper
Brown potatoes, wieners and onions in 2tbsp butter. Mix milk, salt,
pepper, flour and other 2 tbsp butter together, stir constantly until
mixture boils and becomes smooth. Then mix everything together in a
soup pan or pot, cook until everything is hot, then serve.
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GRANDMA LOE'S SKILLET CAKE
1 3/4 c. cake flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 c. sugar
1/4 c. melted margarine
1 egg
1 tsp. vanilla
Buttermilk
Put margarine in cup, add egg and fill cup with buttermilk. (Blend with
dry ingredients.) (beat) Before last line - sift flour, baking powder,
soda, salt and sugar into bowl. Then beat with first mixture. Pour into
skillet and top with topping.
--TUITTI-FRUITTI TOPPING--
1 c. drained fruit cocktail
1/2 c. brown sugar
1/4 c. chopped walnuts
1/4 c. margarine
Spoon fruit cocktail over top of batter, sprinkle brown sugar and
walnuts on top of fruit cocktail, then drizzle with melted margarine
--ALMOND PRUNE TOPPING--
1 c. cooked prunes, halved
1/2 c. brown sugar
1/4 c. slivered almonds
1/4 c. margarine
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MOM'S BEEF STEW
1/4 c. ginger ale
1 tbsp. red wine vinegar
1 can consomme soup
Salt and pepper
1/4 c. flour
1 lb. lean stew meat
1/4 lb. mushrooms, sliced
2 med. potatoes, cut up
2 carrots, sliced
1 onion, sliced
Brown stew meat and sautee with onions and mushrooms. Add all
ingredients into pot and cook until meat is and vegetables are tender.
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IOCOA EGG PANCAKES
8 eggs, whip hard
1 tsp. salt
2 1/2 c. milk or water
1 c. flour
Mix all ingredients and pour onto grill. Cook on each side until lightly brown.
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DIABETIC BEEF PASTIES
--Crust--
3/4 tsp. Salt
1/4 c. plus
2 tsp. vegetable shortening
1 egg
Water
Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a
measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Then set aside.
--FILLING--
3/4 lb. coarsely ground beef (raw)
2 c. diced raw potato
3/4 c. diced raw carrot
3/4 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. water
Once all filling ingredients have been well mixed. Spoon on to dough, and wrap around beef. Bake at 350 degrees for about 10 – 15 min or until dough has become golden brown.
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TUNA SUPREME
1 sm. can tuna, water-packed
3 hard boiled eggs, diced
1 c. American cheese, diced
2 tbsp. each chopped sweet pickles, mince onion, chopped celery and
cut-up stuffed olives
1/2 c. mayonnaise or Miracle Whip
Mix all ingredients and serve on bread or lettuce leaf
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DIABETIC SPICY MEATBALLS
1 lb. lean ground beef
1/2 c. chili sauce
2 tsp. prepared horseradish
1/2 c. minced onion
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 tbsp. corn oil
Mix all ingredients well, roll into balls, and brown in corn oil. Drain on paper towels.
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DIABETIC SPICY SAUSAGE
2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves
Mix all ingredients thourghly. Then make into patties and brown until done.
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PORK CHOPS & STUFFING
5 pork chops
1 box croutons, prepared to box directions, as stuffing
1/4 c. water
Brown pork chops, make sure cooked well. Serve with stuffing.
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DIABETIC APPLESAUCE CAKE
2 c. raisins
2 c. water
3/4 c. oil
4 tbsp. Featherweight sweetener
2 eggs
2 c. flour
1 tsp. soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. nuts (if desired)
1 c. unsweetened applesauce
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients. Mix wet and dry ingredients together and mix well, then fold in applesauce, nuts and raisins. Pour in a greased and floured cake pan unless using a non-stick pan. Bake at 350 degrees for 25 –30 minutes or until cake springs back when lightly touched in the middle.
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BANANA BREAD
2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
2 ripe bananas (mashed)
6 oz. can frozen orange juice
2 eggs
1 c. raisins
Nuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Mix wet and dry ingredients together and mix well, then fold in, nuts and raisins. Pour in a greased and floured loaf pan unless using a non-stick pan. Bake at 350 - 375
degrees for 30-45 minutes or when knife comes out clean.
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CABBAGE ROLLS
6 lg. cabbage leaves
1/2 lb. ground chuck
1 tbsp. minced onion
1 egg
2 slices white bread
Salt & pepper to taste
Tomato sauce
Boil cabbage leaves in salt water for 5 minutes, set aside. Mix ground chuck, onion, salt, pepper, egg, and bread. Carefully spread cabbage leaf. Roll up small roll of beef mixture. Secure with toothpick. Place rolls in boiler. Pour tomato sauce plus a can of water over. Simmer about 45 minutes.
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BAKED CHICKEN DINNER
4 oz. chicken
1 egg
4 oz. cooked peas
1/3 c. dry milk
2 tbsp. dehydrated onion flakes
2 tbsp. green peppers, diced
2 tbsp. Worcestershire sauce
1/2 tsp. salt, seasoned
1/2 c. water
2 tbsp. pimento, chopped
Combine all ingredients. Bake at 350 degrees for 45 minutes.
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CHICKEN LIVERS HAWAIIAN
1/4 c. liquid chicken bouillon
1/2 c. chopped celery
1/2 c. chopped onion
1/2 med. green pepper, sliced
12 oz. chicken livers
1 c. pineapple chunks
1 1/4 tsp. brown sugar substitute
1 tsp. salt
1 tbsp. cider vinegar
Bean sprouts
Cook celery, onion, and green pepper in Pam sprayed skillet. Cook
over medium- high heat until crisp, about 5 minutes. Add chicken
liver and cook 10 minutes. Add chicken liver and cook 10 minutes.
Stir frequently. Add pineapple. Dissolve salt, sugar, and vinegar with 1/2 cup water. Add to skillet. Serve on cooked hot bean sprouts.
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CHICKEN STEW
4 chicken breasts, stewed
1 (6 oz.) can mushrooms
1/2 med. head cabbage, chopped
2 med. onions, chopped
Salt, pepper and garlic to taste
1 (12 oz.) tomato juice
To stew chicken, cover with water and pressure 15 minutes. Remove chicken from water, add mushrooms, cabbage and onions. Add salt, pepper, and garlic to taste. Add tomato juice and chopped chicken.
Simmer for about 1 hour.
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FRUIT 'N BREAD PUDDING
3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)
On baking sheet toast bread at 325 degrees until dry. Cut toast into
cubes. Combine toast cubes and fruits. Dissolve brown sugar and
cinnamon in water. Add extracts. Pour over fruit mixture, turn with
spatula until well coated. Let stand 5 minutes. Turn again, scraping
down sides of bowl. Place mixture in one-quart size oven-proof
casserole. Bake uncovered for 30 minutes. Serve warm with dusting
of grated nutmeg. Makes 3 servings.
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ORIENTAL PORK BAR--B--QUE
2 lbs. fresh center slice ham
6 tbsp. soy sauce
1/2 tsp. garlic powder
2 tsp. sherry flavoring
1/2 c. tomato sauce
1/4 c water
Trim fat away. Mix soy sauce, garlic, sherry, and tomato sauce. Pour over meat in flat pan. Let stand, covered, in refrigerator for 3 hours.
Drain off marinade and pour into small pan. Add water and heat. Put meat under broiler or grill. Cook until browned. Serve hot Bar-B-Q sauce with meat.
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ORIENTAL VEGETABLES
Fresh broccoli
Yellow squash
Zucchini squash
Onions
Bell pepper
Ginger
Garlic powder
Soy sauce
Mushrooms (optional)
Egg plant (optional)
Spray Teflon pan with Pam. Cover and stir fry a few minutes. Add soy sauce, lower heat and simmer for about 20 minutes.
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OUR "MOUSSAKA"
1 c. eggplant, peeled and sliced very thin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
6 oz. ground beef, broiled and crumbled
1 med. tomato, sliced
1 tbsp. vegetable oil
1 slice enriched white bread, crumbled
Place eggplant flat on baking sheet. Sprinkle with salt, pepper and
oregano. Bake at 350 degrees for 10 minutes, turning once. Place half of meat in baking dish. Spread half of eggplant on meat. Place half of tomato on eggplant. Repeat. Sprinkle oil on top. Sprinkle bread
crumbs over casserole. Cover. Bake for 15 minutes or until heated
throughout.
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PARMESAN CAULIFLOWER
1 head cauliflower
Dash of Parmesan cheese
Cook cauliflower in boiling water about 15 minutes. Remove from
water and drain. Divide into flowerets. Top with Parmesan cheese.
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PINEAPPLE PORK CHOPS
6 pork chops
6 pineapple rings (canned in own juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips
Trim all fat from meat. Brown meat on both sides in Pam-sprayed
skillet. Remove chops. Clean pan of all fat. In skillet, mix pineapple
juice and sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with salt and pepper. Add celery and cover. Simmer
about 30 minutes. Add green pepper strips. Place pineapple rings on each chop. Cover and cook about 10 minutes longer. Arrange chopson serving platter. Place pineapple and pepper strips on top. Spoon juice over. Garnish with parsley.
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POTATO SALAD
2 pkgs. cauliflower
1/2 c. chopped celery
2 tbsp. dill salad cubes
1 tbsp. chopped pimento
1 tbsp. chopped bell pepper
2 tbsp. mustard
1 tbsp. vinegar
2 tbsp. diet mayonnaise
Sweetener, salt and pepper to taste
Cook cauliflower. Mix all ingredients together. Better if you can let
chill a few minutes before eating.
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SHEPHERD'S PIE
6 oz. cooked roast beef, cubed
Butter salt
Pepper
1 tbsp. dehydrated onion
2 beef bouillon cubes
3 to 4 oz. mashed cauliflower
Dissolve bouillon in enough water to make a gravy. Put all in a small baking dish, cover with cauliflower. Bake at 350 degrees. Bake until thoroughly heated and cauliflower is browned.
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SKILLET EGGS
1/4 c. tomato juice
1/8 tsp. pepper
2 eggs
1/4 tsp. salt
1/4 tsp. parsley flakes
In skillet, combine all ingredients except eggs. Stir over moderate
heat until mixture comes to a boil. Add eggs, one at a time. Cook
over moderate heat basting with tomato juice. Baste until eggs are
set. About 4 minutes.
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SLUSHY
1 can sugar-free ginger ale
1/4 c. unsweetened pineapple juice
ice cubes Blend until slushy. May add rum extract.
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SPAGHETTI
12 oz. tomato juice
1 lg. can mushrooms, stems and pieces
Salt to taste
Garlic to taste
Oregano to taste
Dehydrated onion flakes
1 lg. green pepper, diced
2 cans bean sprouts
Cook all ingredients in covered saucepan. Cook until mixture thickens.
Add bean sprouts; simmer 10 minutes. Sauce will usually taste better after sitting over night in refrigerator.
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MACARONI AND CHEESE:
1/2 c. non-fat skim milk
1 oz. cheese
1 oz. bread
Salt & pepper to taste
Dash of paprika
Dash of mustard
Dash of cayenne
1 egg, separated
Heat milk (do not boil), add cheese, bread, and seasonings. As soon
as cheese melts, remove from heat. Add beaten egg yolks. Beat
whites stiff and fold in. Bake at 350 degrees for 25 minutes until
brown.
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3 DIABETIC FUDGE RECIPES:
Recipe #1
Ingredients
1 env. gelatin
¾ tsp liquid sweetener
½ cup milk powder
¼ cup water
¼ cup chopped nuts
1/8 tsp cinnamon
1 sq unsweetened chocolate
½ tsp vanilla
¼ cup water
Preparation
Dissolve gelatin in a cup of water and stir for about 5 minutes. In a saucepan, melt chocolate along with liquid sweetener and cinnamon.
The cup of water and milk powder should be added gently to the chocolate mixture. Add gelatin to this mixture. Keep stirring continuously, until gelatin is completely dissolved.
Then, the pan should be removed from heat. Add vanilla to this mixture and allow it to cool down. Add nuts, when the mixture starts to thicken. Transfer the mixture into a cooling pan. When it becomes firm, cut into small squares.
Recipe #2
Ingredients
¼ cup margarine
24 packets Equal sugar substitute
8 ounces reduced-fat cream cheese, softened
2 oz unsweetened chocolate
1 teaspoon vanilla extract
½ cup chopped walnuts
Preparation
Lightly grease a pan with non-stick spray. Place margarine in a saucepan and melt it over low heat. Add chocolate to it and stir, until the chocolate melts. Remove the pan from heat and add vanilla and sweetener to it.
Mix the cream cheese and the chocolate mixture together. Beat it well, until it becomes smooth. Then add walnuts.
Spread the mixture in the greased pan and refrigerate it, until it becomes firm.
Recipe #3
Ingredients
1 cup 2 percent milk
½ cup sweetener equal to ½ cup sugar
1 cup water
5 tbsp unflavored gelatin
¾ cup unsweetened cocoa powder
1 tsp brandy extract
Preparation
In a small saucepan, mix together milk and cocoa powder and whisk, until cocoa powder is completely dissolved in milk. Make sure that there are no lumps of cocoa. Heat this mixture over medium heat for about 5 minutes, until it becomes thick.
In another saucepan, add gelatin into the water and mix it well. Allow it to stand for about 5 minutes. Heat this mixture over low heat, until gelatin is completely dissolved.
Pour gelatin into the milk and cocoa mixture. Then, add sweetener and brandy extract. Keep stirring continuously. Remove from heat and pour the mixture into a greased pan. Refrigerate the mixture, until it becomes firm and then, cut it into squares.
A diabetic person can satisfy his/her fondness for sweets, control blood sugar levels and maintain healthy weight with these fudge recipes.
SUGAR FREE PEANUT BUTTER FUDGE:
Servings: 8-10
1 cup unsalted butter
1 cup peanut butter
4 ounces cream cheese
2 cups Splenda granular, sugar substitute
4 tablespoons vanilla protein powder (4 scoops)
Directions:
1Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 minute
2Remove and stir in the cream cheese until completely dissolved.
3Stir in the Splenda and then stir in the Protein Powder.
4Grease a 8 x 11 glass casserole.
5Pour in the dish. Put in the refrigerator until cool.
6To speed up this process place in the freezer until cool.
SUGAR FREE EASY CHOCOLATE PEANUT BUTTER FUDGE:
This is an easy easy recipe, and it is delicious. The only caveat is that it is much better if you use powdered erythritol as part of the sweetener. I have tried it with only Splenda and it just isn't as good. Xylitol might also work well. I describe how I do the sweeteners below. This fudge is intense so you might want to cut it into even smaller squares, as a little really satisfies.
Ingredients:
•8 oz. unsweetened chocolate squares (see update note)
•1 cup smooth peanut butter (no sugar added)
•3/4 - 1 cup erythritol
•1 cup worth other sugar substitute (or to taste)
•1/2 teaspoon vanilla
•Pinch salt
Preparation:
I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients.
A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose (Sweetzfree or EZ-Sweetz), and powdered erythritol(not granulated). I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate.
HOW TO:
1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.
2) Mix in the rest of the ingredients, adjusting sweetener to taste.
3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.
Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.
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MELKKOS VIR DIABETES: [OUMA BEER SE EIE RESEP]
1 liter afgeroomde melk of 2% melk
1e botter [gesoute botter is reg, want dan laat ek die sout weg]
½ kop sago of maak frummels van nutty wheat meel
Kook dan die hele spulletjie totdat dit gaar is en dikkerig word.
Bedien met sugarlite [of enige ander versoetter] en sommer lekker baie kaneel, want die kaneel is goed vir diabete.
Dis heerlik en jy kom nie eers agter dat dit nie die ware Jacob is nie en ook baie meer gesonder.
Jy kan so titseltjie vlapoeier ook insit as jy wil.
Geniet hom!
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OLD FASHIONED FRENCH TOAST WITH RAISINS:
What You’ll Need:
1/2 cup liquid egg substitute
1/2 cup fat-free milk
1/2 teaspoon vanilla extract
2 teaspoons Splenda granulated sweetener
4 slices cinnamon-raisin bread
WHAT TO DO:
1. Coat a medium nonstick skillet with cooking spray.
2. In a medium bowl, beat egg substitute, milk, vanilla, and Splenda until smooth. Pour into shallow dish.
3. Coat both sides of bread with egg mixture. Over medium heat, cook about 4 minutes per side, or until browned. Serve immediately.
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APPLE MUFFIN STACK:
What You’ll Need:
1 whole wheat English muffin, halved
1/4 cup reduced-fat, small-curd cottage cheese, well drained
1/2 cup unsweetened applesauce
1/2 teaspoon ground cinnamon
2 teaspoons Splenda granulated sweetener
WHAT TO DO:
1. Lightly toast muffin halves. Preheat oven to broil.
2. In a small bowl, combine cottage cheese and applesauce. Top each muffin half with mixture, distributing evenly.
3. In a small bowl, combine cinnamon and Splenda. Sprinkle over muffins.
4. Broil muffins 2 to 3 minutes, or until cheese and applesauce mixture is heated through. Serve immediately.
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MINI CRAB CAKES:
Mini Crab Cakes are the perfect two-bite appetizer for your next gathering. Loaded with crab meat, your guests won't be able to eat them fast enough!
SERVES: 18
What You’ll Need:
1/2 cup Italian-flavored bread crumbs
1/2 cup egg substitute
1/2 red bell pepper, finely chopped
1/2 red onion, finely chopped
1 rib celery, finely chopped
3 tablespoons light mayonnaise
2 teaspoons fresh lemon juice
3/4 teaspoon black pepper
1 teaspoon crushed dried tarragon
3 (6.5-ounce) cans lump crabmeat, drained
2 tablespoons vegetable oil
WHAT TO DO:
1. In a medium bowl, combine all the ingredients except the crabmeat and oil; mix well. Fold in the crabmeat, being careful not to break up the crabmeat chunks.
2. Form the mixture into 36 equal-sized patties. Heat the oil in a large skillet over medium heat.
3. Add the patties and cook in batches for 2 to 3 minutes per side, or until golden brown. Serve warm.
Mini Crab Cakes are the perfect two-bite appetizer for your next gathering. Loaded with crab meat, your guests won't be able to eat them fast enough!
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VEGGIE STUFFED MUSHROOMS:
Cooking Time: 25 min
Serves: 6
What You’ll Need:
12 large mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 small zucchini, shredded
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1/4 cup plain bread crumbs*
1/2 teaspoon garlic powder*
1/4 teaspoon salt
1/4 teaspoon black pepper
WHAT TO DO:
1. Preheat oven to 350 degrees F.
2. Remove the mushroom stems from the caps; finely chop the stems.
3. In a large skillet, heat the oil over medium heat. Add the mushroom stems, zucchini, onion, and bell pepper. Sauté the vegetables until tender, about 5 minutes. Add the bread crumbs, garlic powder, salt, and black pepper.
4. Stuff each mushroom cap with the vegetable mixture and place on a large ungreased rimmed baking sheet. Bake 20 to 25 minutes, or until the mushrooms are tender and heated through. Serve immediately.
This colorful starter welcomes almost any veggie you have on hand and proves that we eat with our eyes! Sprinkle our Veggie-Stuffed Mushrooms with a bit of grated Parmesan cheese just before
serving and watch how fast the gang digs in!
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CRIPSY GOLDEN CHICKEN:
What You’ll Need:
2 egg whites, beaten
3/4 cup cornflake crumbs
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound chicken breast tenders, rinsed and patted dry
1 tablespoon olive oil
WHAT TO DO:
1. Place egg whites in a shallow dish. In another shallow dish, combine cornflake crumbs, garlic powder,salt, and cayenne pepper.
2. Dip chicken tenders in egg whites and coat with crumb mixture.
3. In a medium, nonstick skillet, heat olive oil over medium-high heat. When oil is hot, add half the tenders.
Cook 3 to 4 minutes on each side. If needed, reduce heat to medium. Repeat with remaining tenders.
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BASIL AND CHEESE STUFFED CHICKEN:
Using fat-free Swiss cheese won't take away one bit of taste from our Basil and Cheese-Stuffed Chicken. Your gang'll never know they're eating something good for them!
Serves: 4
What You’ll Need:
4 (4-ounce) boneless, skinless chicken breast cutlets
2 slices (1-1/2 ounces total) fat-free Swiss cheese, cut in half
8 basil leaves
1 tablespoon olive oil
1 large onion, finely chopped
2 tablespoons white wine
WHAT TO DO:
1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.*
2. Place a half-slice of Swiss cheese over each of the chicken breasts. Place 2 basil leaves over each and roll up jelly roll-style; secure each with 2 wooden toothpicks. Place the rolls in the baking dish.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion, and sauté until tender. Add the wine, and cook 2 minutes. Pour over the chicken.
4. Bake 20 to 25 minutes, or until no pink remains in the chicken.
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HOMESTYLE BEEF STROGANOFF:
By using reduced fat ingredients and no-yolk noodles, the Mr. Food Test Kitchen devised a tasty and guilt-free way for everyone to enjoy the mouthwatering taste of Homestyle Beef Stroganoff.
Serves: 8
What You’ll Need:
1 pound boneless beef top sirloin steak, welltrimmed
and thinly sliced across the grain
1 small onion, chopped
1 pound fresh sliced mushrooms
1 (10-3/4-ounce) can condensed, reduced-fat
cream of mushroom soup
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon black pepper
1 pound uncooked, no-yolk egg noodles
1/2 cup reduced-fat sour cream
WHAT TO DO:
1. Coat a skillet with cooking spray. Add steak and onion, and brown over medium-high heat 5 to 7 minutes, stirring occasionally, or until no pink remains in steak and onions are tender.
2. Add mushrooms and cook 3 minutes, or until tender. Reduce heat to low and stir in soup, chicken broth, wine, and pepper; simmer 25 minutes, or until steak is tender.
3. Meanwhile, prepare noodles according to package directions, omitting salt; drain then set aside and cover to keep warm.
4. Add sour cream to steak mixture, and cook 1 minute, or until heated through; do not boil. Serve over warm noodles.
----------------------------------------------------------------------
ASIAN SESAME STEAK:
As with many marinated dishes, Asian Sesame Steak can be prepared the night before so it's ready and waiting for you to cook the next day. Besides, the longer you marinate your meats (as long as it's no more than 24 hours), the more flavorful and tender they become. Talk about a real time-saver!
Serves: 8
What You’ll Need:
3 tablespoons olive oil
2 tablespoons light soy sauce*
1 scallion, thinly sliced
2 cloves garlic, minced
WHAT TO DO:
1. In a large resealable plastic storage bag, combine all the ingredients except the steak and sesame seeds; mix well.
2. Score the steak on both sides by making shallow diagonal cuts 1-1/2 inches apart. Place the steak in the storage bag, seal, and marinate in the refrigerator for at least 4 hours or overnight, turning the bag occasionally.
3. Heat a large grill pan or skillet over high heat until hot. Remove the steak from the marinade and place on the pan, discarding the excess marinade. Cook the steak 5 to 6 minutes per side for medium-rare, or to desired doneness.
4. Thinly slice the steak across the grain. Sprinkle with sesame seeds, and serve.
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TUISGEMAAKTE GOU-GOU DIABETIESE JELLY: [OUMA BEER SE RESEP]
Neem die volgende:
1 koevertjie Tang-aanmaak koeldrank of enige ander soos Sweet-o. OF
Indien jy nie die koevertjies kan kry nie gebruik 30 - 40ml van die ekonsentreerde botteltjies-koeldrank [suikervry]
2 koevertjies gelatien
950ml kookwater
MAAK DAN SO:
Meng al hierdie bestanddele goed tot jelly en gelatien opgelos is.
Gooi dan in 'n houer en plaas in die yskas om te stol.
WENK:
Jy kan enige suikervrye koeldrank gebruik om hierdie jellie te maak, maar dit moet die wees wat jy met water moet verdun. [konsetraat]
Jy kan vir verandering ook stukkies vrugte hierby voeg, net nie die sap nie. Ek gebruik graag die bevrore gemengde bessies, laat dit net ontdooi en gooi die sag weg of verminder jou water waarmee jy die jelly aanmaak.
GENIET DIT!
-----------------------------------------------------------------------------------------------CHEF SALAD SKEWERS: [EVERYDAY DIABETIC RECIPES]
Chef salads are known to be hearty, thanks to all the filling lunch meat included. However, all that cheese and heavy dressing can undo a healthy start. Our Chef Salad Skewers take the best part of a chef salad, lightened it up and put it on a skewer, upping the health and portability factors.
Serves: 6
Preparation Time: 10 min
What You'll Need:
4 slices low-sodium deli smoked ham
4 slices low-sodium deli turkey
4 slices (2 ounces) Cheddar cheese
1 small head iceburg lettuce, cut into 12 chunks
1 large tomato, cut into 12 chunks
6 (10-inch) skewers
Instructions
1.Place ham slices on a work surface and top with a slice of turkey, then cheese. Starting at the narrow end, tightly roll up jelly-roll style and slice each roll into three equal pieces.
2.Alternately thread each skewer with two each of the roll-up pieces, lettuce chunks, and tomato chunks. Serve immediately, or cover and chill until ready to serve.
Notes
If you'd like, just before serving, drizzle lightly with your favorite redecued-fat salad dressing.
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CHICKEN AND AVO ENCHILADAS IN CREAMY AVO SAUCE: [25 GRILLING RECIPES] DIABETIC FRIENDLY!
Chicken and avocado enchiladas in a creamy and spicy avocado sauce.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream (or Greek yogurt)
2 avocados
1 jalapeno, coarsely chopped (remove seeds for less heat)
1 clove garlic
1 teaspoon cumin, toasted and ground
salt and pepper to taste
1 handful cilantro
1/2 lime, juice
4 cups cooked shredded chicken
2 avocados, diced
2 green onions, sliced
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
8 (7 inch) tortillas
Directions
1.Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
2.Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
3.Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
4.Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
----------------------------------------------------------------------------------------------HAM AND CHEESE STUFFED CHICKEN BREASTS: DIABETIC FRIENDLY - [EAT WELL - photographer: Ken Burris]
Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing in the oven ensures that it cooks evenly throughout.
Ingredients
Total Time: 50 minutes
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
Directions
1.4 servings
2.Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
3.Mix cheese, ham, mustard and pepper in a small bowl.
4.Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
5.Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
6.Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
MY WENK:
Maak in Buksie-oond of in platboompan met deksels en kooltjies op die deksel.
Kan ook gebraai word op rooster.
---------------------------------------------------------------------------------------------------
NO DOUGH MEAT CRUST PIZZA FOR DIABETICS: [BIG OVEN]
When I had gestational diabetes this recipe was a great treat.
Ingredients
1kg Lean ground beef
2 cups part-skim mozzarella cheese; shredded, divided
1/2 cup low-sugar pizza sauce; I use Ragu
Canadian bacon; diced
low-fat pepperoni
turkey pepperoni
Onions
green peppers
mushrooms
Tomatoes
pizza seasoning; your favorite
METHOD:
1. Preheat oven to 350 degrees.
2. Meanwhile, brown the ground beef; drain.
3. Place meat in a mixing bowl and mix with 1 cup of mozzarella.
4. Spread the mixture into a circle on a round pizza pan or baking stone(I prefer the stone); and top with 1/2 cup pizza sauce.
5. Top with the rest of the mozzarella, optional toppings and seasonings.
6. Bake for about 25 minutes or until cheese is melted and browned.
Comments: Tastes like a pizza, cuts like a pizza, yet there is nodough....though do have a fork and knife on hand for eating purposes becauseit can get a little messy if eaten with hands only. I am a South Beachdieter with a love for Italian foods and this is what curbs my craving forpizza. I love mine with the turkey pepperoni slices, onion, green peppersand mushroom. Serve with a tossed salad or marinated veggies.
MY WENK:
Maak hom oor die kole op jou potjie se deksel soos instruksies by pizza's op my blog.
--------------------------------------------------------------------------------------------DIABETIC SESAME TUNA SALAD: [EAT WELL]
Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love thecrunch of napa cabbage in this salad, but romaine lettuce would also work if you happen to have that on hand.
Time: 25 minutes
INGREDIENTS:
¼ cup rice vinegar, or lemon juice
3 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1½ teaspoons sugar
1½ teaspoons minced fresh ginger
2 5- to 6-ounce cans water-packed chunk light tuna, drained
1 cup sliced sugar snap peas, or snow peas
2 scallions, sliced
6 cups thinly sliced napa cabbage
4 radishes, julienne-cut or sliced
¼ cup fresh cilantro leaves
1 tablespoon sesame seeds
Freshly ground pepper, to taste
DIRECTIONS:
1.Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
2.Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
3.Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1½ cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.
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DIABETIC GREEN BEANS WITH BACON AND HAZELNUTS: [EATWELL -photographer: Ken Burris]
INGREDIENTS:
The toasted smoky flavors in this fast saute make it a warm addition to any winter meal.
Total Time: 20 minutes
1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
½ cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts
¼ teaspoon salt
DIRECTIONS:
1.4 servings, 3/4 cup each
2.Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
Remove from heat and stir in bacon, hazelnuts and salt.
-----------------------------------------------------------------------------------------------SWEET POTATO & CABBAGE SLAW: [DIABETIC – EATINGWELL - photographer: Ken Burris]
Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish,
Total Time: 15 minutes
6 servings, 1 cup each
INGREDIENTS:
•2 tablespoons canola oil
•1 tablespoon lime juice
•1 1/2 teaspoons toasted sesame oil
•1/2 teaspoon salt
•3 cups coarsely grated peeled sweet potato, (about 1 large)
•3 cups thinly shredded napa, or Savoy cabbage
•4 scallions, trimmed and thinly sliced
•1 teaspoon finely minced serrano, or jalapeno pepper with seeds(optional)
DIRECTIONS:
1. Dressing and slaw separately for up to 1 day; toss together just before serving.
2. Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine.
Serve immediately.
----------------------------------------------------------------------------------------------
QUICK CINNAMON BREAD: [DIABETIC FRIENDLY]
1 egg
1 tsp vanilla
½ cup unsalted butter, softened
1 cup brown sugar
1 cup buttermilk
1 teaspoons baking soda
2 cups nutty wheat flour
½ cup cinnamon chips [can use choc chips]
1/3 cup sugar
1 teaspoon cinnamon
METHOD:
Preheat oven to 350 and spray a loaf pan with cooking spray. In a large bowl, cream together the egg, vanilla, butter and 1 cup of sugar until smooth. Add the buttermilk, flour, and baking soda and stir until just combined. Add the cinnamon chips and stir to incorporate. In a separate small bowl, mix together the 1/3 cup of sugar and cinnamon and set aside.
Pour ½ of the batter the loaf pans. Sprinkle 3/4 of the cinnamon mixture on top of the batter then add the remaining batter. Sprinkle the last of cinnamon mixture over top of the batter, then swirl with a knife. Bake for 45-50 min. or until toothpick comes out clean. Cool in pan for 20 minutes before removing to cool completely on a wire rack.
----------------------------------------------------------------------------------------------
QUICK BUTTERMILK CORN BREAD: [DIABETIC FRIENDLY]
Moist, tender corn bread is traditionally crumbled into a bowl of soup beans. If you have trouble turning out the baked bread, just serve it from the pan.
Servings:8 servings (serving size: 1 wedge)
INGREDIENTS:
2 tablespoons canola oil
2 cups yellow cornmeal
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 3/4 cups fat-free buttermilk
1/8 teaspoon black pepper
1 large egg, lightly beaten
DIRECTIONS:
Preheat oven to 450°.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.
Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick nserted into center comes out clean.
Let stand 5 minutes before serving.
----------------------------------------------------------------------------------------------
CHEESY ASPARAGUS HAM ROLLUPS: [EVERYDAYDIABETIC]
These easy rollups are a great choice for a change of pace. Serve them as an appetizer to impress your guests, or with a big green salad as a main meal.
Serves: 4
Cooking Time: 25 min
YOU'LL NEED:
•1/2 pound fresh asparagus spears, trimmed
•8 (1-ounce) slices low-sodium fat-free deli ham
•2 (1-ounce) part-skim mozzarella string cheese sticks, pulled apart
•4 teaspoons honey mustard
WHAT TO DO:
1.Preheat oven to 325 degrees F.
2.Cook asparagus spears in small amount of boiling water in 10-inch skillet until tender-crisp. Do not overcook. Drain.
3.For each roll, assemble 2 slices ham, 3 asparagus spears and one-half cheese stick. Roll ham lengthwise around asparagus and cheese and secure with toothpicks. Place ham rolls in sprayed 9-inch square baking dish. Spread honey mustard over tops of the rolls.
4.Cover and bake for 15 minutes or until cheese melts.
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DIABETIC -CITRUS CUCUMBER WATER: [By J Kate]
Naturally flavored with citrus and cucumber, this water is nothing short of divine. The carbohydrate count includes the fruits and cucumber.
INGREDIENTS:
•1 large lemon, sliced
•1 large lime, sliced
•1 large orange, sliced
•1 large cucumber, sliced
•1 half-gallon of water
WHAT TO DO:
1.Place all the sliced fruits and the cucumber in a glass pitcher and add water. Refrigerate for two hours to allow flavors to infuse, then serve in glasses over ice.
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DIABETIC - SESAME-ORANGE SHRIMP: [BY EATWELL]
These shrimp are super-easy to make—just coat them in a simple batter, cook them in a little oil and toss with a tangy sesame-orange sauce. The staff at EatingWell simply could not get enough of these delicious shrimp while we were developing this recipe. Serve with: Brown basmati rice and steamed snow peas tossed with a little toasted sesame oil.
Time: 30 minutes
INGREDIENTS:
•3 tablespoons sesame seeds, (white, black or a mix)
•2 large egg whites
•1/4 cup cornstarch
•1/4 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1kg peeled and deveined raw shrimp, (21-25 per pound)
•2 tablespoons canola oil, divided
•3/4 cup orange juice
•1/4 cup dry sherry, (see Note)
•2 tablespoons reduced-sodium soy sauce
•1 teaspoon sugar
•1 scallion, thinly sliced
WHAT TO DO:
1.Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
2.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
3.Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
Note:
Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
------------------------------------------------------------------------------------------------TROPICAL COCONUT BANANA PUDDING: [DIABETIC FRIENDLY]
This creamy-as-can-be Tropical Coconut Banana Pudding is so easy to make. You'll love the tropical island flavor, and even better, you'll love that this one is guilt-free!
Serves: 8
INGREDIENTS:
•1 package (.9-ounce) sugar-free instant banana cream pudding mix
•1 1/2 cups fat-free milk
•1 (8-ounce) container reduced-fat whipped topping, thawed
•1/4 cup shredded coconut, toasted
WHAT TO DO:
1.In a medium bowl, whisk pudding mix and milk until they thicken. Refrigerate about 10 minutes.
2.Fold in whipped topping. Spoon into glass serving bowl and sprinkle toasted coconut over top.
NOTES:
Toasted coconut is a real treat when you are watching carbohydrates. To toast, spread coconut in a single layer in a shallow baking pan. Bake at 350 degrees 5 to 10 minutes, or until light golden brown. Stir frequently and check to see that coconut does not burn.
MY WENK:
Jy kan die geroosterde klapper koop of nie nodig om in oond te rooster, rooster dit in 'n platboompan oor die vuur.
--------------------------------------------------------------------------------------------
CARROT CABBAGE SLAW:(DIABETIC RECIPE)
1/2 head cabbage
1 sm. onion
2 celery stalks
2 carrots
1 tbsp. mayonnaise
2 pkg. Artificial sweetner (such as sweet n low)
1/2 tsp. black pepper
2 tbsp. vinegar
2 tbsp. lemon juice
Shred cabbage and carrots. Finely chop onion and celery. Mix
together in a large bowl. In a separate bowl, mix together sweetner,
pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded
vegetables and refrigerate. Makes 10 servings. Exchanges: One
serving equals 1 vegetable; calories: one serving equals 23 calories.
------------------------
DIABETIC CREAM CHEESE SALAD
1 (3 oz.) env. sugar free Jello (lime)
1 c. crushed pineapple in own juice
3 oz. lite cream cheese, room temperature
1/2 c. evaporated skim milk, chilled
Mix Jello per package directions. Drain juice from pineapple and add
water to make 1/2 cup liquid. Add juice to Jello mixture and chill until
syrupy. Beat the evaporated skim milk, making sure that the bowl,
beaters and milk are well chilled. Set whipped milk aside. Beat the
cream cheese into Jello. Fold in the whipped milk and drained
pineapple and chill in mold or glass dish. Makes 9 ½-cup servings.
------------------------
DIABETIC JELLY
1 c. unsweetened juice (any kind)
1/4 tsp. lemon juice
2 tbsp. sugar substitute
1 tbsp. plain gelatin
1 tbsp. cornstarch
Mix lemon juice, sugar substitute, gelatin and cornstarch. Add fruit
juice and stir well to mix. Boil hard for 3 minutes, stirring constantly.
Makes 1 small jar. Store in refrigerator.
--------------------------------------------------------------
NO CALORIE DIABETIC DRESSING
1/2 c. water
1/2 c. white vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/16 tsp. paprika
Artificial sweetener to substitute for 4 tsp. sugar
Combine all ingredients and refrigerate. Makes about 1 cup. 1 serving
= 1-2 tablespoons. *Diabetics - this is a free exchange. Sodium value (low sodium diets omit salt). No cholesterol,
protein fat or calories.
------------------------
GRILLED TURKEY TENDERLOIN
1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
In a shallow pan, blend all marinade ingredients together. Add turkey,
turning to coat both sides. Cover; marinate in refrigerator several
hours or overnight, turning occasionally. Grill the tenderloins over hot
coals, 8-10 minutes per side, depending on the thickness. Tenderloins
are done when there is no pink in the center - do not over cook.
Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.
--------------------------------------------------
DIABETIC PUMPKIN PIE
1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust
Place pudding mix in a saucepan. Gradually add milk. Cook and stir
over medium heat until mixture comes to a boil. Remove from heat
and add pumpkin, spices and sweetener; mix well. Pour into baked
crust. Chill until firm, about 3 hours.
---------------------------------------------------------------
POLISH SAUSAGE STEW
1 can cream of celery soup
1/4 c. brown sugar
27 oz. can sauerkraut, drained
1 1/2 lb. polish sausage, cut in 2 inch pieces
4 med. potatoes, pared and cubed
1 c. chopped onion
4 oz. shredded Monterey Jack cheese
Cook sausage,potatoes, and onion until done. Mix soup, sugar &
sauerkraut, cook until blended. Mix with other ingredients and top with
cheese.
-----------------------------------------
GERMAN SAUERKRAUT
1 can Bavarian sauerkraut, partially drained
1 apple, cored and sliced
1 onion, chopped
2 or 3 slices bacon
Mix together and cook until all is tender.
------------------------------------------------------
MOM'S WIENER SOUP
4 wieners
1 onion
1 qt. milk
1 1/2 tsp. salt
4 tbsp. butter
2 tbsp. flour
2 c. cooked, diced potatoes
1/4 tsp. pepper
Brown potatoes, wieners and onions in 2tbsp butter. Mix milk, salt,
pepper, flour and other 2 tbsp butter together, stir constantly until
mixture boils and becomes smooth. Then mix everything together in a soup pan or pot, cook until everything is hot, then serve.
------------------------------------------------------
MOM'S WIENER SOUP
4 wieners
1 onion
1 qt. milk
1 1/2 tsp. salt
4 tbsp. butter
2 tbsp. flour
2 c. cooked, diced potatoes
1/4 tsp. pepper
Brown potatoes, wieners and onions in 2tbsp butter. Mix milk, salt,
pepper, flour and other 2 tbsp butter together, stir constantly until
mixture boils and becomes smooth. Then mix everything together in a
soup pan or pot, cook until everything is hot, then serve.
------------------------
GRANDMA LOE'S SKILLET CAKE
1 3/4 c. cake flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 c. sugar
1/4 c. melted margarine
1 egg
1 tsp. vanilla
Buttermilk
Put margarine in cup, add egg and fill cup with buttermilk. (Blend with
dry ingredients.) (beat) Before last line - sift flour, baking powder,
soda, salt and sugar into bowl. Then beat with first mixture. Pour into
skillet and top with topping.
--TUITTI-FRUITTI TOPPING--
1 c. drained fruit cocktail
1/2 c. brown sugar
1/4 c. chopped walnuts
1/4 c. margarine
Spoon fruit cocktail over top of batter, sprinkle brown sugar and
walnuts on top of fruit cocktail, then drizzle with melted margarine
--ALMOND PRUNE TOPPING--
1 c. cooked prunes, halved
1/2 c. brown sugar
1/4 c. slivered almonds
1/4 c. margarine
----------------------------------------------
MOM'S BEEF STEW
1/4 c. ginger ale
1 tbsp. red wine vinegar
1 can consomme soup
Salt and pepper
1/4 c. flour
1 lb. lean stew meat
1/4 lb. mushrooms, sliced
2 med. potatoes, cut up
2 carrots, sliced
1 onion, sliced
Brown stew meat and sautee with onions and mushrooms. Add all
ingredients into pot and cook until meat is and vegetables are tender.
------------------------
IOCOA EGG PANCAKES
8 eggs, whip hard
1 tsp. salt
2 1/2 c. milk or water
1 c. flour
Mix all ingredients and pour onto grill. Cook on each side until lightly brown.
------------------------
DIABETIC BEEF PASTIES
--Crust--
3/4 tsp. Salt
1/4 c. plus
2 tsp. vegetable shortening
1 egg
Water
Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a
measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Then set aside.
--FILLING--
3/4 lb. coarsely ground beef (raw)
2 c. diced raw potato
3/4 c. diced raw carrot
3/4 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. water
Once all filling ingredients have been well mixed. Spoon on to dough, and wrap around beef. Bake at 350 degrees for about 10 – 15 min or until dough has become golden brown.
------------------------
TUNA SUPREME
1 sm. can tuna, water-packed
3 hard boiled eggs, diced
1 c. American cheese, diced
2 tbsp. each chopped sweet pickles, mince onion, chopped celery and
cut-up stuffed olives
1/2 c. mayonnaise or Miracle Whip
Mix all ingredients and serve on bread or lettuce leaf
------------------------
DIABETIC SPICY MEATBALLS
1 lb. lean ground beef
1/2 c. chili sauce
2 tsp. prepared horseradish
1/2 c. minced onion
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 tbsp. corn oil
Mix all ingredients well, roll into balls, and brown in corn oil. Drain on paper towels.
------------------------
DIABETIC SPICY SAUSAGE
2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves
Mix all ingredients thourghly. Then make into patties and brown until done.
------------------------
PORK CHOPS & STUFFING
5 pork chops
1 box croutons, prepared to box directions, as stuffing
1/4 c. water
Brown pork chops, make sure cooked well. Serve with stuffing.
------------------------
DIABETIC APPLESAUCE CAKE
2 c. raisins
2 c. water
3/4 c. oil
4 tbsp. Featherweight sweetener
2 eggs
2 c. flour
1 tsp. soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. nuts (if desired)
1 c. unsweetened applesauce
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients. Mix wet and dry ingredients together and mix well, then fold in applesauce, nuts and raisins. Pour in a greased and floured cake pan unless using a non-stick pan. Bake at 350 degrees for 25 –30 minutes or until cake springs back when lightly touched in the middle.
------------------------
BANANA BREAD
2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
2 ripe bananas (mashed)
6 oz. can frozen orange juice
2 eggs
1 c. raisins
Nuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Mix wet and dry ingredients together and mix well, then fold in, nuts and raisins. Pour in a greased and floured loaf pan unless using a non-stick pan. Bake at 350 - 375
degrees for 30-45 minutes or when knife comes out clean.
------------------------------------
CABBAGE ROLLS
6 lg. cabbage leaves
1/2 lb. ground chuck
1 tbsp. minced onion
1 egg
2 slices white bread
Salt & pepper to taste
Tomato sauce
Boil cabbage leaves in salt water for 5 minutes, set aside. Mix ground chuck, onion, salt, pepper, egg, and bread. Carefully spread cabbage leaf. Roll up small roll of beef mixture. Secure with toothpick. Place rolls in boiler. Pour tomato sauce plus a can of water over. Simmer about 45 minutes.
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BAKED CHICKEN DINNER
4 oz. chicken
1 egg
4 oz. cooked peas
1/3 c. dry milk
2 tbsp. dehydrated onion flakes
2 tbsp. green peppers, diced
2 tbsp. Worcestershire sauce
1/2 tsp. salt, seasoned
1/2 c. water
2 tbsp. pimento, chopped
Combine all ingredients. Bake at 350 degrees for 45 minutes.
------------------------
CHICKEN LIVERS HAWAIIAN
1/4 c. liquid chicken bouillon
1/2 c. chopped celery
1/2 c. chopped onion
1/2 med. green pepper, sliced
12 oz. chicken livers
1 c. pineapple chunks
1 1/4 tsp. brown sugar substitute
1 tsp. salt
1 tbsp. cider vinegar
Bean sprouts
Cook celery, onion, and green pepper in Pam sprayed skillet. Cook
over medium- high heat until crisp, about 5 minutes. Add chicken
liver and cook 10 minutes. Add chicken liver and cook 10 minutes.
Stir frequently. Add pineapple. Dissolve salt, sugar, and vinegar with 1/2 cup water. Add to skillet. Serve on cooked hot bean sprouts.
--------------------------------------------------------------
CHICKEN STEW
4 chicken breasts, stewed
1 (6 oz.) can mushrooms
1/2 med. head cabbage, chopped
2 med. onions, chopped
Salt, pepper and garlic to taste
1 (12 oz.) tomato juice
To stew chicken, cover with water and pressure 15 minutes. Remove chicken from water, add mushrooms, cabbage and onions. Add salt, pepper, and garlic to taste. Add tomato juice and chopped chicken.
Simmer for about 1 hour.
--------------------------------------------
FRUIT 'N BREAD PUDDING
3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)
On baking sheet toast bread at 325 degrees until dry. Cut toast into
cubes. Combine toast cubes and fruits. Dissolve brown sugar and
cinnamon in water. Add extracts. Pour over fruit mixture, turn with
spatula until well coated. Let stand 5 minutes. Turn again, scraping
down sides of bowl. Place mixture in one-quart size oven-proof
casserole. Bake uncovered for 30 minutes. Serve warm with dusting
of grated nutmeg. Makes 3 servings.
------------------------------------------------------
ORIENTAL PORK BAR--B--QUE
2 lbs. fresh center slice ham
6 tbsp. soy sauce
1/2 tsp. garlic powder
2 tsp. sherry flavoring
1/2 c. tomato sauce
1/4 c water
Trim fat away. Mix soy sauce, garlic, sherry, and tomato sauce. Pour over meat in flat pan. Let stand, covered, in refrigerator for 3 hours.
Drain off marinade and pour into small pan. Add water and heat. Put meat under broiler or grill. Cook until browned. Serve hot Bar-B-Q sauce with meat.
------------------------
ORIENTAL VEGETABLES
Fresh broccoli
Yellow squash
Zucchini squash
Onions
Bell pepper
Ginger
Garlic powder
Soy sauce
Mushrooms (optional)
Egg plant (optional)
Spray Teflon pan with Pam. Cover and stir fry a few minutes. Add soy sauce, lower heat and simmer for about 20 minutes.
------------------------
OUR "MOUSSAKA"
1 c. eggplant, peeled and sliced very thin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
6 oz. ground beef, broiled and crumbled
1 med. tomato, sliced
1 tbsp. vegetable oil
1 slice enriched white bread, crumbled
Place eggplant flat on baking sheet. Sprinkle with salt, pepper and
oregano. Bake at 350 degrees for 10 minutes, turning once. Place half of meat in baking dish. Spread half of eggplant on meat. Place half of tomato on eggplant. Repeat. Sprinkle oil on top. Sprinkle bread
crumbs over casserole. Cover. Bake for 15 minutes or until heated
throughout.
-------------------------------------------
PARMESAN CAULIFLOWER
1 head cauliflower
Dash of Parmesan cheese
Cook cauliflower in boiling water about 15 minutes. Remove from
water and drain. Divide into flowerets. Top with Parmesan cheese.
----------------------------------------------
PINEAPPLE PORK CHOPS
6 pork chops
6 pineapple rings (canned in own juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips
Trim all fat from meat. Brown meat on both sides in Pam-sprayed
skillet. Remove chops. Clean pan of all fat. In skillet, mix pineapple
juice and sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with salt and pepper. Add celery and cover. Simmer
about 30 minutes. Add green pepper strips. Place pineapple rings on each chop. Cover and cook about 10 minutes longer. Arrange chopson serving platter. Place pineapple and pepper strips on top. Spoon juice over. Garnish with parsley.
----------------------------------------------------
POTATO SALAD
2 pkgs. cauliflower
1/2 c. chopped celery
2 tbsp. dill salad cubes
1 tbsp. chopped pimento
1 tbsp. chopped bell pepper
2 tbsp. mustard
1 tbsp. vinegar
2 tbsp. diet mayonnaise
Sweetener, salt and pepper to taste
Cook cauliflower. Mix all ingredients together. Better if you can let
chill a few minutes before eating.
-------------------------------------------
SHEPHERD'S PIE
6 oz. cooked roast beef, cubed
Butter salt
Pepper
1 tbsp. dehydrated onion
2 beef bouillon cubes
3 to 4 oz. mashed cauliflower
Dissolve bouillon in enough water to make a gravy. Put all in a small baking dish, cover with cauliflower. Bake at 350 degrees. Bake until thoroughly heated and cauliflower is browned.
-------------------------------------------
SKILLET EGGS
1/4 c. tomato juice
1/8 tsp. pepper
2 eggs
1/4 tsp. salt
1/4 tsp. parsley flakes
In skillet, combine all ingredients except eggs. Stir over moderate
heat until mixture comes to a boil. Add eggs, one at a time. Cook
over moderate heat basting with tomato juice. Baste until eggs are
set. About 4 minutes.
------------------------------------------
SLUSHY
1 can sugar-free ginger ale
1/4 c. unsweetened pineapple juice
ice cubes Blend until slushy. May add rum extract.
----------------------------------------
SPAGHETTI
12 oz. tomato juice
1 lg. can mushrooms, stems and pieces
Salt to taste
Garlic to taste
Oregano to taste
Dehydrated onion flakes
1 lg. green pepper, diced
2 cans bean sprouts
Cook all ingredients in covered saucepan. Cook until mixture thickens.
Add bean sprouts; simmer 10 minutes. Sauce will usually taste better after sitting over night in refrigerator.
--------------------------------------
MACARONI AND CHEESE:
1/2 c. non-fat skim milk
1 oz. cheese
1 oz. bread
Salt & pepper to taste
Dash of paprika
Dash of mustard
Dash of cayenne
1 egg, separated
Heat milk (do not boil), add cheese, bread, and seasonings. As soon
as cheese melts, remove from heat. Add beaten egg yolks. Beat
whites stiff and fold in. Bake at 350 degrees for 25 minutes until
brown.
--------------------------------------------------------
3 DIABETIC FUDGE RECIPES:
Recipe #1
Ingredients
1 env. gelatin
¾ tsp liquid sweetener
½ cup milk powder
¼ cup water
¼ cup chopped nuts
1/8 tsp cinnamon
1 sq unsweetened chocolate
½ tsp vanilla
¼ cup water
Preparation
Dissolve gelatin in a cup of water and stir for about 5 minutes. In a saucepan, melt chocolate along with liquid sweetener and cinnamon.
The cup of water and milk powder should be added gently to the chocolate mixture. Add gelatin to this mixture. Keep stirring continuously, until gelatin is completely dissolved.
Then, the pan should be removed from heat. Add vanilla to this mixture and allow it to cool down. Add nuts, when the mixture starts to thicken. Transfer the mixture into a cooling pan. When it becomes firm, cut into small squares.
Recipe #2
Ingredients
¼ cup margarine
24 packets Equal sugar substitute
8 ounces reduced-fat cream cheese, softened
2 oz unsweetened chocolate
1 teaspoon vanilla extract
½ cup chopped walnuts
Preparation
Lightly grease a pan with non-stick spray. Place margarine in a saucepan and melt it over low heat. Add chocolate to it and stir, until the chocolate melts. Remove the pan from heat and add vanilla and sweetener to it.
Mix the cream cheese and the chocolate mixture together. Beat it well, until it becomes smooth. Then add walnuts.
Spread the mixture in the greased pan and refrigerate it, until it becomes firm.
Recipe #3
Ingredients
1 cup 2 percent milk
½ cup sweetener equal to ½ cup sugar
1 cup water
5 tbsp unflavored gelatin
¾ cup unsweetened cocoa powder
1 tsp brandy extract
Preparation
In a small saucepan, mix together milk and cocoa powder and whisk, until cocoa powder is completely dissolved in milk. Make sure that there are no lumps of cocoa. Heat this mixture over medium heat for about 5 minutes, until it becomes thick.
In another saucepan, add gelatin into the water and mix it well. Allow it to stand for about 5 minutes. Heat this mixture over low heat, until gelatin is completely dissolved.
Pour gelatin into the milk and cocoa mixture. Then, add sweetener and brandy extract. Keep stirring continuously. Remove from heat and pour the mixture into a greased pan. Refrigerate the mixture, until it becomes firm and then, cut it into squares.
A diabetic person can satisfy his/her fondness for sweets, control blood sugar levels and maintain healthy weight with these fudge recipes.
SUGAR FREE PEANUT BUTTER FUDGE:
Servings: 8-10
1 cup unsalted butter
1 cup peanut butter
4 ounces cream cheese
2 cups Splenda granular, sugar substitute
4 tablespoons vanilla protein powder (4 scoops)
Directions:
1Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 minute
2Remove and stir in the cream cheese until completely dissolved.
3Stir in the Splenda and then stir in the Protein Powder.
4Grease a 8 x 11 glass casserole.
5Pour in the dish. Put in the refrigerator until cool.
6To speed up this process place in the freezer until cool.
SUGAR FREE EASY CHOCOLATE PEANUT BUTTER FUDGE:
This is an easy easy recipe, and it is delicious. The only caveat is that it is much better if you use powdered erythritol as part of the sweetener. I have tried it with only Splenda and it just isn't as good. Xylitol might also work well. I describe how I do the sweeteners below. This fudge is intense so you might want to cut it into even smaller squares, as a little really satisfies.
Ingredients:
•8 oz. unsweetened chocolate squares (see update note)
•1 cup smooth peanut butter (no sugar added)
•3/4 - 1 cup erythritol
•1 cup worth other sugar substitute (or to taste)
•1/2 teaspoon vanilla
•Pinch salt
Preparation:
I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients.
A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose (Sweetzfree or EZ-Sweetz), and powdered erythritol(not granulated). I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate.
HOW TO:
1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.
2) Mix in the rest of the ingredients, adjusting sweetener to taste.
3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.
Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.
-----------------------------------------------------------------------------------------
MELKKOS VIR DIABETES: [OUMA BEER SE EIE RESEP]
1 liter afgeroomde melk of 2% melk
1e botter [gesoute botter is reg, want dan laat ek die sout weg]
½ kop sago of maak frummels van nutty wheat meel
Kook dan die hele spulletjie totdat dit gaar is en dikkerig word.
Bedien met sugarlite [of enige ander versoetter] en sommer lekker baie kaneel, want die kaneel is goed vir diabete.
Dis heerlik en jy kom nie eers agter dat dit nie die ware Jacob is nie en ook baie meer gesonder.
Jy kan so titseltjie vlapoeier ook insit as jy wil.
Geniet hom!
------------------------------------------------------------------------------------------------
OLD FASHIONED FRENCH TOAST WITH RAISINS:
What You’ll Need:
1/2 cup liquid egg substitute
1/2 cup fat-free milk
1/2 teaspoon vanilla extract
2 teaspoons Splenda granulated sweetener
4 slices cinnamon-raisin bread
WHAT TO DO:
1. Coat a medium nonstick skillet with cooking spray.
2. In a medium bowl, beat egg substitute, milk, vanilla, and Splenda until smooth. Pour into shallow dish.
3. Coat both sides of bread with egg mixture. Over medium heat, cook about 4 minutes per side, or until browned. Serve immediately.
-----------------------------------------------------------------------
APPLE MUFFIN STACK:
What You’ll Need:
1 whole wheat English muffin, halved
1/4 cup reduced-fat, small-curd cottage cheese, well drained
1/2 cup unsweetened applesauce
1/2 teaspoon ground cinnamon
2 teaspoons Splenda granulated sweetener
WHAT TO DO:
1. Lightly toast muffin halves. Preheat oven to broil.
2. In a small bowl, combine cottage cheese and applesauce. Top each muffin half with mixture, distributing evenly.
3. In a small bowl, combine cinnamon and Splenda. Sprinkle over muffins.
4. Broil muffins 2 to 3 minutes, or until cheese and applesauce mixture is heated through. Serve immediately.
-------------------------------------------------------------------------
MINI CRAB CAKES:
Mini Crab Cakes are the perfect two-bite appetizer for your next gathering. Loaded with crab meat, your guests won't be able to eat them fast enough!
SERVES: 18
What You’ll Need:
1/2 cup Italian-flavored bread crumbs
1/2 cup egg substitute
1/2 red bell pepper, finely chopped
1/2 red onion, finely chopped
1 rib celery, finely chopped
3 tablespoons light mayonnaise
2 teaspoons fresh lemon juice
3/4 teaspoon black pepper
1 teaspoon crushed dried tarragon
3 (6.5-ounce) cans lump crabmeat, drained
2 tablespoons vegetable oil
WHAT TO DO:
1. In a medium bowl, combine all the ingredients except the crabmeat and oil; mix well. Fold in the crabmeat, being careful not to break up the crabmeat chunks.
2. Form the mixture into 36 equal-sized patties. Heat the oil in a large skillet over medium heat.
3. Add the patties and cook in batches for 2 to 3 minutes per side, or until golden brown. Serve warm.
Mini Crab Cakes are the perfect two-bite appetizer for your next gathering. Loaded with crab meat, your guests won't be able to eat them fast enough!
-------------------------------------------------------------------
VEGGIE STUFFED MUSHROOMS:
Cooking Time: 25 min
Serves: 6
What You’ll Need:
12 large mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 small zucchini, shredded
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1/4 cup plain bread crumbs*
1/2 teaspoon garlic powder*
1/4 teaspoon salt
1/4 teaspoon black pepper
WHAT TO DO:
1. Preheat oven to 350 degrees F.
2. Remove the mushroom stems from the caps; finely chop the stems.
3. In a large skillet, heat the oil over medium heat. Add the mushroom stems, zucchini, onion, and bell pepper. Sauté the vegetables until tender, about 5 minutes. Add the bread crumbs, garlic powder, salt, and black pepper.
4. Stuff each mushroom cap with the vegetable mixture and place on a large ungreased rimmed baking sheet. Bake 20 to 25 minutes, or until the mushrooms are tender and heated through. Serve immediately.
This colorful starter welcomes almost any veggie you have on hand and proves that we eat with our eyes! Sprinkle our Veggie-Stuffed Mushrooms with a bit of grated Parmesan cheese just before
serving and watch how fast the gang digs in!
------------------------------------------------------------------------
CRIPSY GOLDEN CHICKEN:
What You’ll Need:
2 egg whites, beaten
3/4 cup cornflake crumbs
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound chicken breast tenders, rinsed and patted dry
1 tablespoon olive oil
WHAT TO DO:
1. Place egg whites in a shallow dish. In another shallow dish, combine cornflake crumbs, garlic powder,salt, and cayenne pepper.
2. Dip chicken tenders in egg whites and coat with crumb mixture.
3. In a medium, nonstick skillet, heat olive oil over medium-high heat. When oil is hot, add half the tenders.
Cook 3 to 4 minutes on each side. If needed, reduce heat to medium. Repeat with remaining tenders.
----------------------------------------------------------------------
BASIL AND CHEESE STUFFED CHICKEN:
Using fat-free Swiss cheese won't take away one bit of taste from our Basil and Cheese-Stuffed Chicken. Your gang'll never know they're eating something good for them!
Serves: 4
What You’ll Need:
4 (4-ounce) boneless, skinless chicken breast cutlets
2 slices (1-1/2 ounces total) fat-free Swiss cheese, cut in half
8 basil leaves
1 tablespoon olive oil
1 large onion, finely chopped
2 tablespoons white wine
WHAT TO DO:
1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.*
2. Place a half-slice of Swiss cheese over each of the chicken breasts. Place 2 basil leaves over each and roll up jelly roll-style; secure each with 2 wooden toothpicks. Place the rolls in the baking dish.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion, and sauté until tender. Add the wine, and cook 2 minutes. Pour over the chicken.
4. Bake 20 to 25 minutes, or until no pink remains in the chicken.
--------------------------------------------------------------------------
HOMESTYLE BEEF STROGANOFF:
By using reduced fat ingredients and no-yolk noodles, the Mr. Food Test Kitchen devised a tasty and guilt-free way for everyone to enjoy the mouthwatering taste of Homestyle Beef Stroganoff.
Serves: 8
What You’ll Need:
1 pound boneless beef top sirloin steak, welltrimmed
and thinly sliced across the grain
1 small onion, chopped
1 pound fresh sliced mushrooms
1 (10-3/4-ounce) can condensed, reduced-fat
cream of mushroom soup
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon black pepper
1 pound uncooked, no-yolk egg noodles
1/2 cup reduced-fat sour cream
WHAT TO DO:
1. Coat a skillet with cooking spray. Add steak and onion, and brown over medium-high heat 5 to 7 minutes, stirring occasionally, or until no pink remains in steak and onions are tender.
2. Add mushrooms and cook 3 minutes, or until tender. Reduce heat to low and stir in soup, chicken broth, wine, and pepper; simmer 25 minutes, or until steak is tender.
3. Meanwhile, prepare noodles according to package directions, omitting salt; drain then set aside and cover to keep warm.
4. Add sour cream to steak mixture, and cook 1 minute, or until heated through; do not boil. Serve over warm noodles.
----------------------------------------------------------------------
ASIAN SESAME STEAK:
As with many marinated dishes, Asian Sesame Steak can be prepared the night before so it's ready and waiting for you to cook the next day. Besides, the longer you marinate your meats (as long as it's no more than 24 hours), the more flavorful and tender they become. Talk about a real time-saver!
Serves: 8
What You’ll Need:
3 tablespoons olive oil
2 tablespoons light soy sauce*
1 scallion, thinly sliced
2 cloves garlic, minced
WHAT TO DO:
1. In a large resealable plastic storage bag, combine all the ingredients except the steak and sesame seeds; mix well.
2. Score the steak on both sides by making shallow diagonal cuts 1-1/2 inches apart. Place the steak in the storage bag, seal, and marinate in the refrigerator for at least 4 hours or overnight, turning the bag occasionally.
3. Heat a large grill pan or skillet over high heat until hot. Remove the steak from the marinade and place on the pan, discarding the excess marinade. Cook the steak 5 to 6 minutes per side for medium-rare, or to desired doneness.
4. Thinly slice the steak across the grain. Sprinkle with sesame seeds, and serve.
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TUISGEMAAKTE GOU-GOU DIABETIESE JELLY: [OUMA BEER SE RESEP]
Neem die volgende:
1 koevertjie Tang-aanmaak koeldrank of enige ander soos Sweet-o. OF
Indien jy nie die koevertjies kan kry nie gebruik 30 - 40ml van die ekonsentreerde botteltjies-koeldrank [suikervry]
2 koevertjies gelatien
950ml kookwater
MAAK DAN SO:
Meng al hierdie bestanddele goed tot jelly en gelatien opgelos is.
Gooi dan in 'n houer en plaas in die yskas om te stol.
WENK:
Jy kan enige suikervrye koeldrank gebruik om hierdie jellie te maak, maar dit moet die wees wat jy met water moet verdun. [konsetraat]
Jy kan vir verandering ook stukkies vrugte hierby voeg, net nie die sap nie. Ek gebruik graag die bevrore gemengde bessies, laat dit net ontdooi en gooi die sag weg of verminder jou water waarmee jy die jelly aanmaak.
GENIET DIT!
-----------------------------------------------------------------------------------------------CHEF SALAD SKEWERS: [EVERYDAY DIABETIC RECIPES]
Chef salads are known to be hearty, thanks to all the filling lunch meat included. However, all that cheese and heavy dressing can undo a healthy start. Our Chef Salad Skewers take the best part of a chef salad, lightened it up and put it on a skewer, upping the health and portability factors.
Serves: 6
Preparation Time: 10 min
What You'll Need:
4 slices low-sodium deli smoked ham
4 slices low-sodium deli turkey
4 slices (2 ounces) Cheddar cheese
1 small head iceburg lettuce, cut into 12 chunks
1 large tomato, cut into 12 chunks
6 (10-inch) skewers
Instructions
1.Place ham slices on a work surface and top with a slice of turkey, then cheese. Starting at the narrow end, tightly roll up jelly-roll style and slice each roll into three equal pieces.
2.Alternately thread each skewer with two each of the roll-up pieces, lettuce chunks, and tomato chunks. Serve immediately, or cover and chill until ready to serve.
Notes
If you'd like, just before serving, drizzle lightly with your favorite redecued-fat salad dressing.
-------------------------------------------------------------------------------------------
CHICKEN AND AVO ENCHILADAS IN CREAMY AVO SAUCE: [25 GRILLING RECIPES] DIABETIC FRIENDLY!
Chicken and avocado enchiladas in a creamy and spicy avocado sauce.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream (or Greek yogurt)
2 avocados
1 jalapeno, coarsely chopped (remove seeds for less heat)
1 clove garlic
1 teaspoon cumin, toasted and ground
salt and pepper to taste
1 handful cilantro
1/2 lime, juice
4 cups cooked shredded chicken
2 avocados, diced
2 green onions, sliced
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
8 (7 inch) tortillas
Directions
1.Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
2.Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
3.Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
4.Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
----------------------------------------------------------------------------------------------HAM AND CHEESE STUFFED CHICKEN BREASTS: DIABETIC FRIENDLY - [EAT WELL - photographer: Ken Burris]
Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing in the oven ensures that it cooks evenly throughout.
Ingredients
Total Time: 50 minutes
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
Directions
1.4 servings
2.Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
3.Mix cheese, ham, mustard and pepper in a small bowl.
4.Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
5.Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
6.Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
MY WENK:
Maak in Buksie-oond of in platboompan met deksels en kooltjies op die deksel.
Kan ook gebraai word op rooster.
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NO DOUGH MEAT CRUST PIZZA FOR DIABETICS: [BIG OVEN]
When I had gestational diabetes this recipe was a great treat.
Ingredients
1kg Lean ground beef
2 cups part-skim mozzarella cheese; shredded, divided
1/2 cup low-sugar pizza sauce; I use Ragu
Canadian bacon; diced
low-fat pepperoni
turkey pepperoni
Onions
green peppers
mushrooms
Tomatoes
pizza seasoning; your favorite
METHOD:
1. Preheat oven to 350 degrees.
2. Meanwhile, brown the ground beef; drain.
3. Place meat in a mixing bowl and mix with 1 cup of mozzarella.
4. Spread the mixture into a circle on a round pizza pan or baking stone(I prefer the stone); and top with 1/2 cup pizza sauce.
5. Top with the rest of the mozzarella, optional toppings and seasonings.
6. Bake for about 25 minutes or until cheese is melted and browned.
Comments: Tastes like a pizza, cuts like a pizza, yet there is nodough....though do have a fork and knife on hand for eating purposes becauseit can get a little messy if eaten with hands only. I am a South Beachdieter with a love for Italian foods and this is what curbs my craving forpizza. I love mine with the turkey pepperoni slices, onion, green peppersand mushroom. Serve with a tossed salad or marinated veggies.
MY WENK:
Maak hom oor die kole op jou potjie se deksel soos instruksies by pizza's op my blog.
--------------------------------------------------------------------------------------------DIABETIC SESAME TUNA SALAD: [EAT WELL]
Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love thecrunch of napa cabbage in this salad, but romaine lettuce would also work if you happen to have that on hand.
Time: 25 minutes
INGREDIENTS:
¼ cup rice vinegar, or lemon juice
3 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1½ teaspoons sugar
1½ teaspoons minced fresh ginger
2 5- to 6-ounce cans water-packed chunk light tuna, drained
1 cup sliced sugar snap peas, or snow peas
2 scallions, sliced
6 cups thinly sliced napa cabbage
4 radishes, julienne-cut or sliced
¼ cup fresh cilantro leaves
1 tablespoon sesame seeds
Freshly ground pepper, to taste
DIRECTIONS:
1.Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
2.Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
3.Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1½ cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.
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DIABETIC GREEN BEANS WITH BACON AND HAZELNUTS: [EATWELL -photographer: Ken Burris]
INGREDIENTS:
The toasted smoky flavors in this fast saute make it a warm addition to any winter meal.
Total Time: 20 minutes
1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
½ cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts
¼ teaspoon salt
DIRECTIONS:
1.4 servings, 3/4 cup each
2.Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
Remove from heat and stir in bacon, hazelnuts and salt.
-----------------------------------------------------------------------------------------------SWEET POTATO & CABBAGE SLAW: [DIABETIC – EATINGWELL - photographer: Ken Burris]
Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish,
Total Time: 15 minutes
6 servings, 1 cup each
INGREDIENTS:
•2 tablespoons canola oil
•1 tablespoon lime juice
•1 1/2 teaspoons toasted sesame oil
•1/2 teaspoon salt
•3 cups coarsely grated peeled sweet potato, (about 1 large)
•3 cups thinly shredded napa, or Savoy cabbage
•4 scallions, trimmed and thinly sliced
•1 teaspoon finely minced serrano, or jalapeno pepper with seeds(optional)
DIRECTIONS:
1. Dressing and slaw separately for up to 1 day; toss together just before serving.
2. Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine.
Serve immediately.
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QUICK CINNAMON BREAD: [DIABETIC FRIENDLY]
1 egg
1 tsp vanilla
½ cup unsalted butter, softened
1 cup brown sugar
1 cup buttermilk
1 teaspoons baking soda
2 cups nutty wheat flour
½ cup cinnamon chips [can use choc chips]
1/3 cup sugar
1 teaspoon cinnamon
METHOD:
Preheat oven to 350 and spray a loaf pan with cooking spray. In a large bowl, cream together the egg, vanilla, butter and 1 cup of sugar until smooth. Add the buttermilk, flour, and baking soda and stir until just combined. Add the cinnamon chips and stir to incorporate. In a separate small bowl, mix together the 1/3 cup of sugar and cinnamon and set aside.
Pour ½ of the batter the loaf pans. Sprinkle 3/4 of the cinnamon mixture on top of the batter then add the remaining batter. Sprinkle the last of cinnamon mixture over top of the batter, then swirl with a knife. Bake for 45-50 min. or until toothpick comes out clean. Cool in pan for 20 minutes before removing to cool completely on a wire rack.
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QUICK BUTTERMILK CORN BREAD: [DIABETIC FRIENDLY]
Moist, tender corn bread is traditionally crumbled into a bowl of soup beans. If you have trouble turning out the baked bread, just serve it from the pan.
Servings:8 servings (serving size: 1 wedge)
INGREDIENTS:
2 tablespoons canola oil
2 cups yellow cornmeal
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 3/4 cups fat-free buttermilk
1/8 teaspoon black pepper
1 large egg, lightly beaten
DIRECTIONS:
Preheat oven to 450°.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.
Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick nserted into center comes out clean.
Let stand 5 minutes before serving.
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CHEESY ASPARAGUS HAM ROLLUPS: [EVERYDAYDIABETIC]
These easy rollups are a great choice for a change of pace. Serve them as an appetizer to impress your guests, or with a big green salad as a main meal.
Serves: 4
Cooking Time: 25 min
YOU'LL NEED:
•1/2 pound fresh asparagus spears, trimmed
•8 (1-ounce) slices low-sodium fat-free deli ham
•2 (1-ounce) part-skim mozzarella string cheese sticks, pulled apart
•4 teaspoons honey mustard
WHAT TO DO:
1.Preheat oven to 325 degrees F.
2.Cook asparagus spears in small amount of boiling water in 10-inch skillet until tender-crisp. Do not overcook. Drain.
3.For each roll, assemble 2 slices ham, 3 asparagus spears and one-half cheese stick. Roll ham lengthwise around asparagus and cheese and secure with toothpicks. Place ham rolls in sprayed 9-inch square baking dish. Spread honey mustard over tops of the rolls.
4.Cover and bake for 15 minutes or until cheese melts.
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DIABETIC -CITRUS CUCUMBER WATER: [By J Kate]
Naturally flavored with citrus and cucumber, this water is nothing short of divine. The carbohydrate count includes the fruits and cucumber.
INGREDIENTS:
•1 large lemon, sliced
•1 large lime, sliced
•1 large orange, sliced
•1 large cucumber, sliced
•1 half-gallon of water
WHAT TO DO:
1.Place all the sliced fruits and the cucumber in a glass pitcher and add water. Refrigerate for two hours to allow flavors to infuse, then serve in glasses over ice.
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DIABETIC - SESAME-ORANGE SHRIMP: [BY EATWELL]
These shrimp are super-easy to make—just coat them in a simple batter, cook them in a little oil and toss with a tangy sesame-orange sauce. The staff at EatingWell simply could not get enough of these delicious shrimp while we were developing this recipe. Serve with: Brown basmati rice and steamed snow peas tossed with a little toasted sesame oil.
Time: 30 minutes
INGREDIENTS:
•3 tablespoons sesame seeds, (white, black or a mix)
•2 large egg whites
•1/4 cup cornstarch
•1/4 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1kg peeled and deveined raw shrimp, (21-25 per pound)
•2 tablespoons canola oil, divided
•3/4 cup orange juice
•1/4 cup dry sherry, (see Note)
•2 tablespoons reduced-sodium soy sauce
•1 teaspoon sugar
•1 scallion, thinly sliced
WHAT TO DO:
1.Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
2.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
3.Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
Note:
Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
------------------------------------------------------------------------------------------------TROPICAL COCONUT BANANA PUDDING: [DIABETIC FRIENDLY]
This creamy-as-can-be Tropical Coconut Banana Pudding is so easy to make. You'll love the tropical island flavor, and even better, you'll love that this one is guilt-free!
Serves: 8
INGREDIENTS:
•1 package (.9-ounce) sugar-free instant banana cream pudding mix
•1 1/2 cups fat-free milk
•1 (8-ounce) container reduced-fat whipped topping, thawed
•1/4 cup shredded coconut, toasted
WHAT TO DO:
1.In a medium bowl, whisk pudding mix and milk until they thicken. Refrigerate about 10 minutes.
2.Fold in whipped topping. Spoon into glass serving bowl and sprinkle toasted coconut over top.
NOTES:
Toasted coconut is a real treat when you are watching carbohydrates. To toast, spread coconut in a single layer in a shallow baking pan. Bake at 350 degrees 5 to 10 minutes, or until light golden brown. Stir frequently and check to see that coconut does not burn.
MY WENK:
Jy kan die geroosterde klapper koop of nie nodig om in oond te rooster, rooster dit in 'n platboompan oor die vuur.
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