Kathy's Cookbook
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Recipes for Diabetics

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.



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


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


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

  1. 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.
  2. 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.
  3. 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

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.

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.


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.

1/2 Bread
3 Lean-Meat
1-1/2 Fat