Monday Recipes

If you've had diabetes for a while, or know someone who does, you're probably aware that diabetes can be rough on the diabetic. One area that seems to be especially hard hit are one's feet. Diabetes Self Management has an article that I feel is important. It's titled “Caring For Your Feet When You Have Diabetes.” It's full of very useful information that can help you keep your feet at their best. (Click here to read the article, or on the article's title above.)

And now, for today's six recipes. Enjoy!

SIMPLE VEGGIE SKEWERS

Yield: 12 appetizers

Source: The Complete Diabetes Prevention Plan

Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

View Online: http://diabeticgourmet.com/recipes/html/779.shtml

Ingredients

1 medium-small zucchini squash

12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)

12 small whole fresh mushrooms

12 pitted jumbo black olives

12 cherry or grape tomatoes

12 wooden skewers (6-inches each)

1/2 cup light ranch salad dressing (optional)

Directions

Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.

Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.

Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.

Nutritional Information Per Serving: Calories: 58; Protein: 5 g; Fat: 2.8 g; Sodium: 138 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Carbohydrates: 2 g; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat

CHICKEN IN A POT

Yield: 6 servings

Source: Fix-It and Forget-It Diabetic Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/77.shtml

View Online: http://diabeticgourmet.com/recipes/html/774.shtml

Ingredients

2 medium carrots, sliced

2 medium onions, sliced

2 celery ribs, cut in 1-inch pieces

1 cup sliced mushrooms (optional)

3 pounds chicken, whole or cut up, skin removed

3/4 teaspoon salt

1/2 teaspoon dried coarse black pepper

1 teaspoon dried basil or fresh basil to taste

1 teaspoon dried parsley or fresh flat-leaf parsley to taste

1/4 teaspoon dried rosemary

1/2 cup water, chicken broth, or white cooking wine

Directions

Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.

Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH).

This is a great foundation for soups - chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites.

Nutritional Information Per Serving: Calories: 172; Protein: 22 g; Fat: 5 g; Sodium: 381 mg; Cholesterol: 65 mg; Dietary Fiber: 2 g; Sugars: 4 g; Carbohydrates: 8 g; Exchanges: 1 Vegetable, 3 Lean Meat

GOLDEN CURRANT PILAF WITH CINNAMON

Yield: 6 Servings (1/2 cup each)

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/400.shtml

Ingredients

3/4 cup chopped onion

2 teaspoons olive oil

1 cup uncooked long-grain white rice

2 cups homemade chicken broth or canned reduced-sodium chicken broth

1/2 cup dried currants

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

1/4 cup packed chopped fresh parsley

Directions

Saute the onion in the oil in a medium saucepan over medium-low heat until tender, about 5 minutes. Add the rice; cook 1 minute. Stir in the broth, currants, turmeric, cinnamon, and salt (if desired).

Bring to a boil. Reduce the heat; cover and simmer until most of the liquid is absorbed, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Stir in the parsley.

Nutritional Information Per Serving: Calories: 179; Protein: 4 g; Fat: 2 g; Sodium: 35 mg; Cholesterol: 0 mg ; Carbohydrates: 37 g; Exchanges: 1-1/2 Starch, 1 Fruit

SUN-DRIED TOMATO AND ARTICHOKE PIZZAS

Yield: 24 appetizers

Serving size: 1 appetizer

Source: The Complete Diabetes Prevention Plan

Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

View Online: http://diabeticgourmet.com/recipes/html/773.shtml

Ingredients

4 whole-wheat or oat-bran pita pockets (6-inch rounds)

1/4 cup chopped sun-dried tomatoes packed in olive oil, drained

1 cup chopped canned or marinated artichoke hearts, well drained

1 cup shredded reduced-fat mozzarella cheese

Directions

Preheat oven to 400 degrees F.

Arrange the pitas on a large baking sheet and scatter a quarter of the sun-dried tomatoes and artichoke hearts over each one, and top with some of the cheese.

Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6 wedges and serve hot.

Nutritional Information Per Serving: Calories: 40; Protein: 2 g; Fat: 1 g; Sodium: 82 mg; Cholesterol: 2 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Carbohydrates: 6 g; Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat

ZUCCHINI AND CARROTS WITH FRESH HERBS

Yield: 6 servings

Serving size: 3/4 cup

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml

View Online: http://diabeticgourmet.com/recipes/html/768.shtml

Ingredients

2 medium carrots, sliced

4 medium zucchinis, cut into julienne strips

2 tablespoons unsalted butter

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.

Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.

Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.

Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1

Exchanges: 1 Vegetable, 1 Fat

WARM TURKeY AND WHITE BEAN SALAD

Yield: 4 servings

Source: Express Lane Diabetic Cooking

Find this recipe at: http://diabeticgourmet.com/recipes/html/396.shtml

Ingredients

1 tablespoon olive oil

2 cloves garlic, crushed (used to flavor pan)

1 cup sliced mushrooms

1/2 pound cooked turkey breast, cubed

1 cup sliced roasted red peppers from jar

1/2 cup sliced green onions

1 cup frozen cut green beans, thawed

1 (15.5 ounce) can cannellini or navy beans, drained and rinsed

2 tablespoons red wine vinegar

2 tablespoons prepared pesto

1 small head romaine lettuce, torn into small pieces

Directions

In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.

Add mushrooms and saute 2-3 minutes. Add turkey and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.

Nutritional Information Per Serving: Calories: 256; Protein: 21 g; Fat: 8 g; Cholesterol: 26 mg; Carbohydrates: 28 g; Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat