New Year's Eve

It's New Year's Eve. Here's to the coming new year - hope you have a great one! If you're partying tonight, stay safe.

I will be posting here tomorrow morning. In the meantime, here are today's six recipes. Enjoy!

Are diabetics overtested? That's the premise in an article titled, “Diabetes Patients are Overtested, Mayo Clinic Warns” in a recent emailing of The Diabetic News. To view the article in its entirety, go to http://thediabeticnews.com/overtesting-diabetes/.

And now to today's six recipes. Enjoy!

BEEF AND NOODLES IN LEMON SAUCE

Servings: 4

Find this recipe at: http://diabeticgourmet.com/recipes/html/1069.shtml

Ingredients

1 cup fine egg noodles

2 tablespoons butter or margarine

3/4 cup onions, diced

1-1/2 pound leanest ground beef

1 pound mushrooms, sliced

3/4 cup water

2 egg yolks

3 tablespoons fresh lemon juice

2 tablespoons sherry

Directions

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.

In a frying pan, melt the butter, add the onions, and saute five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.

In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonfuls of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately.

Nutritional Information Per Serving: Calories: 264; Protein: 14.5 g; Fat: 11.7 g; Sodium: 185 mg; Carbohydrates: 9.8 g; Exchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat Meat

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

This recipe starts off, “Jazz up these tasty burgers with avocado-lime mayo and you'll have a vegetarian sandwich that even die-hard meat eaters will love.”

Yield: 4 servings. Serving size: 1 burger.

Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful

Recipes Made with Canola Oil" from the American Diabetes Association and Canola

Find this recipe at: http://diabeticgourmet.com/recipes/html/1219.shtml

Ingredients

Mayonnaise

1/2 ripe medium avocado, peeled and pitted

2 Tbsp canola mayonnaise 30

1 Tbsp fresh lime juice

1 Tbsp water

1/4 cup chopped fresh cilantro leaves

Burgers

1 can (15 oz) black beans, rinsed and drained

1/2 of (15 oz) can kidney beans, rinsed and drained

1/2 cup finely chopped green bell pepper

1/3 cup quick-cooking oats

2 large egg whites

1 Tbsp canola oil

1/8 - 1/4 tsp cayenne pepper

canola oil cooking spray

4 whole-wheat hamburger buns, split and toasted

1/4 cup thinly sliced red onion

4 tomato slices

4 lettuce leaves

4 lime wedges (optional)

Directions

Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.

Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.

Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.

To assemble, spoon 1 Tbsp canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges. Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

Nutritional Information Per Serving: Calories: 300; Protein: 19 g; Fat: 12 g; Sodium: 785 mg; Cholesterol: 0 mg; Saturated Fat: 1.8 g; Dietary Fiber: 10 g; Carbohydrates: 33 g

BEEF AND VEGETABLE LO MEIN

Yield: 4 servings 
Serving Size: 1/4 of recipe

Source: 1,001 Delicious Recipes for People with Diabetes

Author: Sue Spitler

Find this recipe at: http://diabeticgourmet.com/recipes/html/462.shtml

Ingredients

1 package (12 ounces) fresh Chinese-style noodles

4 quarts boiling water

4 Chinese dried black, or shiitake, mushrooms

1 tablespoon sesame, or vegetable, oil

1 tablespoon finely chopped fresh gingerroot

3 cloves garlic, minced

12 ounces beef eye of round steak, fat trimmed, cut into 1/2-inch strips

2 cups broccoli florets

1 cup sliced carrots

1/3 cup water

2 tablespoons cornstarch

1 tablespoon black bean paste

2 teaspoons light soy sauce

Directions

Cook noodles in 4 quarts boiling water until tender, about 2 minutes; drain and reserve. Place dried mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 15 minutes; drain. Slice mushrooms, discarding tough parts.

Heat oil in wok or skillet over medium-high heat until hot. Stir-fry mushrooms, gingerroot, and garlic 2 minutes. Add beef; stir-fry until beef is cooked, about 5 minutes. Remove from wok.

Add broccoli and carrots to work; stir-fry until vegetables are crisp-tender, 5 to 8 minutes. Remove from wok.

Combine 1/3 cup water, sherry, and cornstarch; add to wok and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Stir in black bean paste and soy sauce. Return beef and vegetable mixtures to wok; add noodles. Stir-fry over medium heat until hot through, 2 to 3 minutes.

Nutritional Information Per Serving: Calories: 300; Protein: 22.1 g; Fat: 6 g; Sodium: 153 mg; Cholesterol: 41.2 mg; Carbohydrates: 37.9 g; Exchanges: 1 Vegetable, 2 Bread, 2-1/2 Meat

CHICKEN AND PEA POD STIR-FRY

Yield: 4 servings

Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken

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

Author: Lucy Beale, Joan Clark, Barbara Forsberg

Find this recipe at: http://diabeticgourmet.com/recipes/html/461.shtml

Ingredients

2 tablespoons cornstarch

1 teaspoon granulated sugar

1 cup water

1 tablespoon low-salt soy sauce

1 tablespoon peanut oil

1-1/2 cups julienne-cut carrot

2 cups fresh snow pea pods or sugar snap peas, OR 1 (6-ounce) package frozen pea pods, thawed and drained

3/4 cup sliced green onions

2 tablespoons grated fresh gingerroot

2-1/2 cups cubed (3/4-inch), cooked chicken breast

Directions

In a small bowl, combine cornstarch and sugar, and blend well. Add water and soy sauce, blending until smooth. Set aside.

Heat oil in a large skillet or wok over medium-high heat. Add carrots and stir to coat. Cover and cook 3 minutes. Add snow pea pods or snap peas, green onions, and gingerroot, and cook, stirring, for 3 to 4 minutes or until vegetables are crisp tender.

Stir in chicken and cornstarch mixture. Cook, stirring, until mixture thickens and is thoroughly heated.

Nutritional Information Per Serving: Calories: 257; Protein: 28 g; Fat: 7 g; Sodium: 211 mg; Cholesterol: 63 mg; Carbohydrates: 14 g; Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat

SLOW-COOKED BEEF, BARLEY, AND VEGETABLE SOUP

Yield: 11 servings Serving size: 1 cup

Source: The Complete Diabetes Prevention Plan

Author: Sandra Woodruff, Christopher Saudek

Find this recipe at: http://diabeticgourmet.com/recipes/html/467.shtml

Ingredients

1-1/4 pounds lean stew beef, cut into bite-size pieces

1 medium-large onion, cut into thin wedges

1 cup sliced carrot

1 tablespoon beef bouillon granules

1-1/4 teaspoons dried thyme

1-1/4 teaspoons dried oregano

1/4 teaspoon ground black pepper

5 cups water

14-1/2-ounce can diced tomatoes with roasted garlic

10-3/4-ounce can condensed tomato soup, undiluted

1/2 cup uncooked pearl barley

1 cup frozen green peas

Directions

Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.

Transfer the beef to a 3-quart or larger slow cooker. Add the onion, carrots, beef granules, thyme, oregano, and pepper. Pour in the water, undrained tomatoes, and tomato soup.

Cover and cook on high for 4 hours or on low for 8 hours. Add the barley and cook for an additional hour at high or 2 hours at low, until the barley is tender. Add the peas and cook for 30 minutes at high or 1 hour at low. Serve hot.

Nutritional Information Per Serving: Calories: 145; Protein: 14 g; Fat: 2.5 g; Sodium: 442 mg; Cholesterol: 29 mg; Carbohydrates: 16 g; Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable

SPICED APPLE TEA

This comes from Diabetes Self-Management's website. If you're not familiar with Diabetes Self-Management's website or magazine, I recommend checking both out. This recipe makes 4 servings.

To view this online, click here.

Ingredients

2 cups unsweetened apple juice

6 whole cloves

1 cinnamon stick

3 cups water

3 bags cinnamon herbal tea

Directions

Combine juice, cloves, and cinnamon stick in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 10 minutes. Meanwhile, place water in another medium saucepan. Bring to a boil over high heat. Remove from heat; drop in tea bags and allow to steep for 6 minutes. Remove and discard tea bags.

Strain juice mixture; discard spices. Stir juice mixture into tea. Serve warm with additional cinnamon sticks, if desired, or refrigerate and serve cold over ice. (Tea may be made ahead and reheated.)

Yield: 4 servings. Serving size: 1/4 of the total recipe.

Nutrition Facts Per Serving: Calories: 60, Carbohydrates: 15 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 6 mg, Fiber: 1 g

Exchanges per serving: 1 Fruit.