Thursday Recipes

Today, there are four videos from Diabetes Self Management dealing with eyesight. Titled “Diabetes and Your Eyes”, the videos are very useful in helping protect your eyes. You can either click here or on the title above to access the videos.

And now, on to today's six recipes. Enjoy!

CHILI CON CARNE

Yield: 8 servings (about 1 cup each)

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

View Online: http://diabeticgourmet.com/recipes/html/782.shtml

Ingredients

Vegetable cooking spray

1 pound 95% lean ground beef

1-1/2 cups chopped onions

1 cup chopped green bell pepper

2 cloves garlic, minced

1-2 tablespoons chili powder

2 teaspoons dried cumin

1 teaspoon dried oregano leaves

1/4 teaspoon ground cloves

2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped

1 can (6 ounces) reduced-sodium tomato paste

3/4 cup beer or reduced-sodium beef broth

1 tablespoon packed light brown sugar

2-3 teaspoons unsweetened cocoa

1 can (15 ounces) red kidney beans, rinsed, drained

Salt and pepper, to taste

1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese

1/2 cup thinly sliced green onions and tops

1/2 cup fat-free sour cream

Directions

Spray large saucepan with cooking spray; heat over medium heat until hot. Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.

Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken, if desired. Season to taste with salt and pepper.

Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.

Nutritional Information Per Serving: Calories: 220; Protein: 21.9 g; Fat: 3.6 g; Sodium: 224 mg; Cholesterol: 32.5 mg; Saturated Fat: 1 g; Carbohydrates: 28.7 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat

TOMATO COCKTAIL

Yield: 4 servings (3/4 cup each)

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/408.shtml

Ingredients

3 cups tomato juice

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon seasoned salt

1/2 teaspoon Worcestershire sauce

1/8 teaspoon celery seeds

1 rib celery

Directions

Combine the juice and seasonings. Chill. Slice the celery ribs into 4 sticks. Serve a celery stick as a "stirrer" in each tomato cocktail.

Nutritional Information Per Serving: Calories: 37; Protein: 2 g; Sodium: 774 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: 2 Vegetable

MUSTARD ROAST BEEF

Yield: 8 servings

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

View Online: http://diabeticgourmet.com/recipes/html/780.shtml

Ingredients

1/4 cup apricot preserves

2 – 4 tablespoons spicy brown mustard

2 – 3 teaspoons reduced-sodium Worcestershire sauce

1 tablespoon light brown sugar

1 tablespoon prepared horseradish

1 teaspoon crushed caraway seeds

1/4 teaspoon ground allspice

1 teaspoon crushed black, or mixed, peppercorns

1 boneless beef sirloin tip roast, fat trimmed (about 2 pounds)

Directions

Mix all ingredients except beef in medium bowl. Spread on all surfaces of meat. Place meat on rack in roasting pan.

Roast at 350 degrees F. until meat thermometer registers 140 degrees (medium), or 160 degrees (well done), 30 to 45 minutes.

Nutritional Information Per Serving: Calories: 171; Protein: 20.7 g; Fat: 5.5 g; Sodium: 118 mg; Cholesterol: 60.3 mg; Saturated Fat: 2.1 g; Carbohydrates: 9 g; Exchanges: 1/2 Fruit, 3 Meat

SPINACH SAUTE WITH MUSHROOMS

Yield: 4 servings (1/2 cup)

Source: The Diabetes Food and Nutrition Bible

Find this recipe at: http://diabeticgourmet.com/recipes/html/406.shtml

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

1 cup mushrooms, sliced

3 bunches spinach (about 2 pounds), stemmed and washed

1 tablespoon lemon juice

Salt and pepper, to taste

Directions

In a skillet over medium heat, heat the oil. Add the mushrooms and garlic and saute for 3 minutes.

Add the spinach, cover, and steam for 2 minutes. Add the lemon juice, salt, and pepper. Serve immediately.

Nutritional Information Per Serving: Calories: 99; Protein: 5 g; Fat: 7 g; Sodium: 132 mg; Cholesterol: 0 mg ; Carbohydrates: 7 g; Exchanges: 1 Vegetable, 1-1/2 Fat

SLOW COOKER SQUASH MEDLEY

Yield: 8 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/758.shtml

Ingredients

8 (up to 8 ounces total) summer squash, each about 4-inch long, thinly sliced

1/2 teaspoon salt

2 tomatoes, peeled and chopped

1/4 cup sliced green onions

Half a small sweet green pepper, chopped

1 chicken bouillon cube

1/4 cup hot water

4 slices bacon, fried and crumbled

1/4 cup fine dry bread crumbs

Directions

Sprinkle squash with salt.

In slow cooker, layer half the squash, tomatoes, onions, and pepper. Repeat layers.

Dissolve bouillon in hot water. Pour into slow cooker. Top with bacon. Sprinkle bread crumbs over top. Cover. Cook on LOW 4-6 hours.

Nutritional Information Per Serving: Calories: 47; Protein: 2 g; Fat: 2 g; Sodium: 339 mg; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat

CHOCOLATE CHERRY BARS

Yield: 16 servings

Source: Forbidden Foods Diabetic Cooking

Find this recipe at: http://diabeticgourmet.com/recipes/html/389.shtml

Ingredients

1/2 cup stick margarine

1/2 cup granulated sugar

1 egg, slightly beaten

1/2 cup cocoa

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 cup all-purpose flour

1/2 cup low-sugar cherry pie filling

2 tablespoons mini chocolate chips

Directions

Preheat the oven to 325 degrees F. Spray an 8x8-inch baking pan with nonstick cooking spray.

In a medium saucepan, melt the pargarine. Add the sugar and stir until smooth and slightly cooled, 2 minutes. Blend in the egg. Add the cocoa, vanilla, baking powder, and baking soda; stir until the cocoa is fully incorporated, 1 minute. Add the flour and stir just until smooth, 1 minute.

Spread the batter in the prepared baking pan and top evenly with pie filling. Bake until the top becomes slightly crusty, 8 to 10 minutes, then sprinkle on the chocolate chips. bake until a toothpick inserted into the center comes out clean with a few moist crumbs, about 8-10 minutes.

Nutritional Information Per Serving: Calories: 111; Protein: 1 g; Fat: 7 g; Sodium: 93 mg; Cholesterol: 13 mg; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat