any one got any good recipes for dietbetics. i'd love to have a few,

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Go to this recipe forum, there's lots of them there:
http://forums.delphiforums.com/Recipes19481/start
ty
didn't know that site was there
donna
Hot Cappuccino Float
Diabetic Recipe

Ingredients:
1/4 cup fat free no-sugar-added vanilla ice cream
1 envelope sugar free Cappuccino, any flavor
1 cup hot fat free milk

Place ice cream in large cup or mug. Prepare Cappuccino as directed on package, substituting hot milk for the water. Pour over ice cream. Serve immediately.

Extra: Serve with cinnamon stick stirrer.

Nutrional Bonus
Try this delicious recipe which provides 10 percent Daily Value of vitamin A and an excellent source of calcium per serving.

Recipe makes one serving.


Nutrition (per serving):
Calories: 190
Total fat: 3.5g
Saturated fat: 1g
Cholesterol: 5mg
Sodium: 230mg
Carbohydrate: 28g
Dietary fiber: 0g
Sugars: 15g
Protein: 11g
Diet Exchange: 1 Milk (LF),1 Carbohydrate
Zero Salad
Diabetic Recipe

Ingredients:
1/2 cup tomato juice
2 tablespoons lemon juice or vinegar
1 tablespoon minced onion
1/8 teaspoon salt
1/8 teaspoon oregano
Dash pepper
Dash garlic powder (optional)

Directions:
Combine all ingredients in jar with tightly fitted top.

Refrigerate several hours.

Shake well before using.

Note: This dressing may be kept for several weeks refrigerated in a closed container.

Recipe makes two servings.
Macaroni and Two-Cheese Casserole Diabetic Recipe

Ingredients:
1 cup (4 ounces) uncooked elbow, small shell, or ziti
2 tablespoons margarine
2 tablespoons finely chopped shallots or onion
1 tablespoon all-purpose flour
1 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
1 slice whole wheat bread, crumbled into soft crumbs
1/4 teaspoon paprika, preferably hot Hungarian
2 tablespoons grated Parmesan or Asiago cheese

Directions:
Cook the macaroni according to the package directions, omitting salt; drain well.

While the macaroni is cooking, melt 1-tablespoon of the margarine in a medium saucepan over medium heat. Saute the shallots until tender, about three minutes. Add the flour; cook and stir one minute. Add the milk; cook until the sauce thickens, about four minutes, stirring often.

Stir in the Cheddar cheese until melted. Add the cooked macaroni and mix well. Prepare a gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat the broiler.

Melt the remaining margarine; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni.

Boil four to five-inches from the heat source until the top is lightly browned, about two minutes.

Recipe makes four servings (3-cups).


Nutrition Information per Serving:
Calories 270
Fat 10g
Saturated Fat 1g
Cholesterol 14mg
Carbohydrates 28g
Protein 14g
Sodium 303mg
Fiber 2g
Sugars: 4g
Diabetic Exchange: 2 Starch, 1 Lean Meat, 1 Fat
Italian Chicken Diabetic Recipe

Ingredients:
4 skinless, boneless chicken breast halves (about 1 pound total)
2 tablespoons olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
3 large tomatoes, coarsely chopped
1/4 cup Greek black olives or ripe olives, pitted and sliced
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup dry red wine or reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 cup snipped fresh basil
2 cups hot cooked couscous

Directions:
Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.

For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil. Pour sauce over chicken. Serve with couscous.

Recipe makes 4 servings.


Nutritional information per serving:
Calories: 319
Total fat: 8g
Saturated fat: 2g
Cholesterol: 59
Sodium: 289mg
Carbohydrate: 32g
Fiber: 7g
Protein: 27g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetables, 3 Lean Meat
Spicy Chicken Thighs Diabetic Recipe

Ingredients:
4 medium to large skinless chicken thighs (1-1/2 pounds)
One 8-ounce container plain low-fat yogurt
1/4 cup hot salsa or picante sauce
1 tablespoon curry powder
1 teaspoon ground cumin

Directions:
Place the chicken in a glass dish. In a small bowl, combine the yogurt, salsa, curry powder, and cumin. Pour over the chicken, turning to coat. Cover and refrigerate at least 6 hours or up to 24 hours.

Heat the oven to 375 degrees. Transfer the chicken and sauce to an oven proof dish prepared with nonstick pan spray. Bake, uncovered, 40 to 45 minutes, or until the chicken is tender and cooked through.

Recipe makes 4 chicken thighs (4 servings).


Nutritional Information per serving (1 thigh):
Total Calories: 186
Total Fat: 8g
Cholesterol: 73mg
Sodium: 139mg
Total Carbohydrate: 5g
Fiber: 0
Sugars: 4g
Protein: 22g
Exchanges Per Serving: 1/2 Starch, 3 Lean Meat
Oven Fried Chicken Diabetic Recipe

Ingredients:
2 to 2-1/2 pounds meaty chicken pieces (breasts or thighs), skinned
1/4 cup cornflake crumbs
1 tablespoon snipped fresh parsley
1/3 cup plain low-fat yogurt
1 clove garlic, minced
2 teaspoons Worcestershire sauce or white wine
Worcestershire sauce
Dash ground red pepper

Directions:
Place chicken on a rack in a shallow baking pan; set aside.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1-1/2 minutes. Mixture may be crumbly.

In a small mixing bowl combine cornflake crumbs and parsley; set aside. In another small mixing bowl combine yogurt, garlic, Worcestershire sauce, and pepper.

Brush chicken with yogurt mixture, then sprinkle with crumb mixture. Bake, uncovered, in a 375 degrees F oven for 45 to 55 minutes or until chicken is tender and no longer pink and an instant read thermometer registers 180 degrees.

Recipe makes six servings.


Nutrition Information per Serving:
Calories 149
Fat 5g
Saturated Fat 1g
Cholesterol 63mg
Carbohydrates 5g
Protein 21g
Sodium 122mg
Fiber 0g
Diabetic Exchange: 3 Very Lean Meat
Powdered Sugar Replacement
Diabetic Recipe

Ingredients:
2 cups nonfat dry milk powder
2 cups cornstarch
1 cup granulated sugar replacement

Directions:
Combine all ingredients in food processor or blender.

Whip until well blended and powdered.

Yield: 4 cups

Calories per 1/4-cup, 81

Diabetic Exchange per 1/4-cup: 1 bread, 1/2 nonfat milk, or 1/2 bread
Peanut Butter Cookies Diabetic Recipe

Ingredients:
1/3 cup of plain flour
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
Pinch of salt
2 tablespoons of shortening
2 tablespoons of peanut butter
1 teaspoon of Sweet 'n Low
1 egg, beaten

Directions:
Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, shortening, peanut butter and Sweet 'n Low).

Add beaten egg and mix well.

Drop by large teaspoon on greased cookie sheet.

Bake at 350 degrees for 10 minutes.
No Sugar Sugar Cookies Diabetic Recipe

Dough:
3/4 cup unsalted butter, room temperature
1/4 cup light butter, room temperature
1 cup SPLENDA Granular
1 tablespoon vanilla extract
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Garnish:
1/3 cup low sugar or no sugar raspberry jam
3 ounces sugar-free chocolate, melted

Directions:
Blend together butters, SPLENDA Granular and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over-mix.

Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate at least 1 hour, allowing dough to chill.

Preheat oven to 350 degrees. Lightly oil a baking pan or cookie sheet. Set aside.

Remove dough from refrigerator and roll out on a floured work surface to approx. 1/8 inch thick. Cut with large heart shaped cookie cutters. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on a lightly oiled cookie sheet.

Bake in preheated 350 degrees oven 8-10 minutes or until lightly browned on the bottom. Cool on a wire rack.

Lightly drizzle melted chocolate over cookies with the heart cut-outs. Spread 2 tsp. raspberry jam on the remaining cookies. Place the cookies with the heart shaped cut-outs on top of the cookies spread with raspberry jam.

Makes approximately 16 large cookies and 18 smaller cookies or 4 doz. standard sized cookies

Nutritional Information per serving (2 standard sized cookies/serving):
Total Calories: 120
Calories from Fat: 60
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 90mg
Total Carbohydrate: 12g
Dietary Fiber: 0g
Sugars: 0g
Protein: 2g
Exchanges Per Serving: 1 Carbohydrate and 1 Fat

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