|
Diabetic Bread Dressing
4 c Dry bread cubes;(3
slices)
2 t Parsley leaves;or 2 tsp dry
1 Onion;
chopped
1 c Hot water or turkey broth;
1 Garlic clove;(1/2 tsp pwdr)
3/4 t Ground sage;
1/4 t Black pepper;
1/2 t Dried thyme;
1/4 t Dried marjoram;(or oregano)
1/8 t Basil;optional
1
c Celery;chopped (3 stalks)
Combine all ingredients in a bowl, toss to mix well. Stuff into a
10-pound
turkey or 4 cornish hens. 4-6 servings.
1/4 recipe 100 calories Carbohydrates 20 gram, Protein 5
g, Fat 2 g,
Sodium 199 mg, Potassium 177, Cholesterol 0. 1 bread exchange, 1
vegetable exchange
Green
Beans with Mushrooms ( Diabetic Recipe )
2
lb Green beans
1 t Sugar
3 c Water, salted; boiling
3 oz Mushrooms, sliced canned
1 t Salt
1TBLSP Butter; melted
Place beans in saucepan containing boiling walted water.
Add salt and sugar
Cover and simmer for 30 minutes; drain. Saute mushrooms in
butter and add to beans
California Sunshine Bread ( Diabetic Recipe )
1/4
c Lukewarm water;(110-115 degrees)
3 tb Sugar; (needed for yeast-action)
1 pk Instant active dry yeast;
2/3
c Orange juice; fresh (warmed-to room temperature)
2 1/2 c All-purpose flour; unsifted
1 t Salt;
3 TBLSPNS
Margarine; melted
1 TBLSPN Orange rind; finely grated
1 t Lemon rind; finely grated
2 t Vegetable oil;(to oil pans)
Combine
lukewarn water, sugar, and dry yeast in a
large bowl, stirring until completely dissolved. Add
warm oranged juice
and beat until well blended. Add 1
cup of the flour gradually, beating gently smooth.
Cover bowl and set in a
warm place until bubbly and
light (30-40 minutes). Add salt, margarine, and
grated orange and lemon rinds; beat
gently to mix.
Stir in remainng flour gradually, mixing well. Trun
onto a lightly floured board and knead until smooth
and
elastic (about 10 minutes). Place in a large,
oiled bowl, turning dough around to to coat all over.
Cover bowl;
place in warm place until dough has
doubled in size (1 -2 hours). Punch dough down in
several places. Knead
on board for 5 minutes. Shape
into a loaf and place in an oiled 8 1/2" X 4 1/2" X 2
1/2" loaf pan. Cover and let
rise in a warm place
about 1 hour. Preheat oven to 375 degrees. When bread
has risen, bake 35-45 minutes. When
done, remove bread
from pan and cook on wire rack.
Food Exchange per serving: 1 STARCH EXCHANGE PER
SLICE(1
oz slice) Low-sodium diets: Omit salt.
Substitute salted margarine.
Diabetic Totellini Soup
1 Clove garlic, finely chopped
1 sm Onion, chopped
1
Rib celery, choppe
1 md Carrot, chopped
2 t Butter
6 c Water
4 t Chicken bouillon granules
10 oz Dried
cheese-filled-tortellini( can be found in frozen food)
1 t Chopped fresh parsley
1/4 t Pepper
1/2 ts Ground nutmeg
Freshly
grated Parmesan-cheese
In 4-quart Dutch oven over medium-low heat, cover and
cook garlic, onion, celery and
carrot in margarine for
10 minutes, stirring frequently. Stir in water and
bouillon granules. Heat to boiling; red heat.
Stir in
tortellini. Cover and simmer 20 minutes, stirring
occasionally, until tortellini are tender.
Stir in parsley,
pepper and nutmeg.
Cover and cook 10 minutes. Top each serving withcheese.
Per serving: 327 calories
(19 percent from protein, 56
percent from carbohydrate, 25 percent from fat), 16
grams protein, 46 grams carbohydrate,
9 grams fat, 50
milligrams cholesterol, 1,223 milligrams sodium.
Exchanges: 1/2 vegetable, 3 bread, 1 meat, 1 fat.
GLAZED PORK CHOPS
1 can ( 14 1/2 ounces) canned chicken broth
1/8
teaspoon ground red pepper
1 cup frozen whole kernel corn
1 stalk celery, chopped
1 medium onion, chopped
4 cups
corn bread stuffing mix
6 boneless pork chops, about 3/4 inch thick
2 tablespoons packed brown sugar
2 teaspoons
spicy brown mustard
In a saucepan mix broth, pepper, corn, celery and onion. Over medium high heat, heat to boiling.
Remove from heat and add stuffing. Mix lightly. Spray a 3 quart shallow dish with non stick spray. Spoon in stuffing mix.
Arrange pork chops over top of stuffing. Mix sugar and mustard. Spread mixture on
pork chops. Sprinkle with paprika if
desired. Bake at 400 degrees for 30 minutes or until chops are no longer pink. per serving: 376 Calories 10 g Fat 67mg Cholesterol
693 mg Sodium 41g Carbohydrate 29g Protein
SUGARLESS SPICE CAKE
2 cups raisins
2 cups water
1 cup unsweetened applesauce
2 eggs, beaten
2 tablespoons liquid
artificial sweetener
3\4 cup vegetable oil
1 teaspoon baking soda
2 cups all-purpose flour
1-1\2 teaspoons ground
cinnamon
1\2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Light whipped topping, optional
In a saucepan,
cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in baking soda and
flour. Stir in cinnamon, nutmeg and vanilla. Pour into a 8-inch square baking pan coated with nonstick cooking spray. Bake
at 350 degrees for 25 minutes or until
cake tests done. Garnish with whipped topping if desired. Nutritional Information:
Serving size: 1 piece calories: 181 Sodium: 18 mg. Cholesterol: 10 mg. Carbohydrates: 24 gms. Protein: 3 gms. Fat: 9 gms.
Calculated without
whipped topping
DIABETIC PINEAPPLE DESSERT
15 oz can
Crushed Pineapple ( drained )
1 small carton of cream cheese
1 small pkg. Sugar free instant Vanilla Pudding
Mix
pineapple and cream of cheese add pudding and place in graham cracker pie crust ( medium ) and mix well. Top with cool whip.
Let it chill for at least 20 minutes.
Jammin Pork Tenderloin
1/4
cup honey
1/3 cup lime juice
1 teaspoon grated lime peel
2 garlic cloves, minced
2 tablespoons yellow mustard
1/2
teaspoon salt
1/2 teaspoon black pepper
2 pork tenderloins
(2 pounds total), well trimmed
-
In a large resealable plastic storage bag, combine all the ingredients except the tenderloins;
mix well. Add the tenderloins, seal, and marinate in the refrigerator for at least 4 hours, or overnight, turning the bag
occasionally.
-
Preheat the broiler.
Place the pork on a broiler pan or rimmed baking sheet; discard the marinade. Broil for 7 to 9 minutes per side, or until
desired doneness.
-
Slice the tenderloins
across the grain and serve.
Nutritional
Analysis, compliments of the American Diabetes Association Per serving: Exchanges: 1/2
Carbohydrate, 3 Very Lean Meat, 1/2 Fat
Calories 154 Calories from Fat 38 Total Fat 4g Saturated Fat 1g Cholesterol 65mg Sodium
144mg Carbohydrate 5g Dietary Fiber 0g
Sugars 5g Protein 24g
Strawberry Charlotte
1 package (4-serving
size) sugar-free cook-and-serve vanilla pudding mix
2 cups fat-free (skim) milk
1 quart fresh strawberries
2 tablespoons
sugar
3 teaspoons vanilla extract, divided
1 package (3 ounces) ladyfingers, split in half
1-1/2 cups frozen whipped
topping, thawed
2 tablespoons toasted sliced almonds (see Note)
Prepare the pudding according to the package directions,
using the fat-free milk; set aside to cool.
Meanwhile, set aside 8 small strawberries for garnish; chill until
serving time. Hull and slice the remaining strawberries and, in a medium bowl, combine with the sugar and 1 teaspoon of the
vanilla; set aside.
Arrange the ladyfingers in the bottom and up the sides of a 2-1/2-quart glass serving bowl.
Pour the sliced strawberries over the ladyfingers. Stir the remaining 2 teaspoons vanilla into the pudding and pour the pudding
over the strawberries.
Spread the whipped topping over the pudding. Cover and chill for at least 2 hours before
serving. Just before serving, garnish with the reserved whole strawberries and the toasted almonds.
Nutritional Information,
courtesy of the American Diabetes Association: Per Serving: Exchanges: 2 Carbohydrate, 1/2 Fat. Calories 162 Calories
from Fat 36 Total Fat 4g Saturated Fat 2g Cholesterol 12mg Sodium 217mg Carbohydrate 28g
Dietary Fiber 2g Sugars 17g Protein 4g
Turkey
Hash
1/4 cup chopped onion
2 tespoons reduced calorie margarine
1 cup diced skinless cooked turkey
10
ounce can of cream of celery soup
1 1/2 cups cooked diced potato
2/3 cup cooked green peas
1/4 cup shredded low-fat
processed American cheese
paprika
Saute onion in margarine in nonstick skillet until tender.
Add turkey, soup,
potatoes and peas. Place mixture
in 1-quart nonstick casserole. Top with shredded
cheese and paprika. Bake at 350 F
for 30 minutes.
EXCHANGES
1/2 cup serving, 1 bread exchange, 1 medium-fat meat
Diabetic Braised Steak with Pepper
1 1/2 lb Lean steak, cut 1/4" strips
2 TBLSPNS All purpose flour
1/2
t Salt
1/4 t Freshly ground pepper
1 tb Vegetable oil
1 3/4 c Beef broth
1 c Canned tomatoes with
juice
1 md Onion, sliced
1 Clove garlic, finely chopped Or 1/2 tsp garlic powder
1 lg Green pepper, cut in strips
1
1/2 t Worcestershire sauce
Chunks of zucchini may be used instead of green pepper.
Coat strips
of round steak with flour mixed with salt
and pepper. Heat oil in a large frypan. Brown meat on
all sides, drain
off any fat.
Add broth, tomato juice (reserving the tomato pieces
for later), onion and garlic to the meat. Cover
and
simmer about 1 hour until meat is tender. Add tomato
pieces, green pepper strips and Worcestershire sauce.
Stir-cook
4 to 5 minutes longer.
Good served with rice.
Serves 6
1/6 recipe = 215 calories, 3 protein, 1/2 fruit,
1/2
fat choice 6 grams carbohydrate, 23 grams protein, 11
grams fat.
Meatloaf
1 egg
2 tablespoons green
pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2
teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Preheat
oven to 400*F. Mix all ingredients together well.
Form into a loaf. Place in 5x9 loaf pan. Bake until done
(15-20 minutes).
Serves
6.
Exchanges:
1/2 Bread
3 Lean-Meat
1-1/2 Fat
|
