Tuesday Recipes

Here's an article I found in The Diabetic News about a possible treatment for diabetes. It's titled “Promising Method to Treat All Forms of Diabetes Found” and is about recent research at Joslin Diabetes Center. To read the article, go to http://thediabeticnews.com/treat-all-forms-of-diabetes/.

And now for today's six recipes. Enjoy!

GRANNY SMITH'S APPLE CRISP

Yield: 8 servings

Serving size: 3/4 cup crisp

Online: http://diabeticgourmet.com/recipes/html/1123.shtml

Ingredients

1 cup Splenda No Calorie Sweetener, Granulated

1 teaspoon ground cinnamon

1 teaspoon orange zest

1/4 cup orange juice

5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices

1 cup uncooked old-fashioned oats

2 tablespoons Splenda No Calorie Sweetener, Granulated

1/4 teaspoon ground cinnamon

2 tablespoons butter, softened

1/2 cup crisp rice cereal

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.

Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.

Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.

Bake 45 minutes or until topping is lightly browned. Serve warm.

Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g

ASIAN-STYLE VEGETABLES

Yield: 6 servings

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/459.shtml

IngredientsVegetable oil cooking spray

2 teaspoons finely chopped fresh gingerroot

1 clove garlic, finely chopped

1-1/2 cups small broccoli florets

2 medium carrots, thinly sliced

1 small onion, sliced and separated into rings

3/4 cup low-salt chicken broth

1 tablespoon cornstarch

1 tablespoon cold water

1 (8 ounce) can sliced water chestnuts, rinsed and drained

1 cup sliced mushrooms (3 ounces)

1 tablespoon oyster sauce

Directions

Spray a work or a 12-inch skillet with cooking spray and heat over medium heat. Add ginger and garlic, and stir-fry about 1 minute or until lightly browned. Add broccoli, carrots, and onion, and stir-fry 1 minute. Stir in broth, cover and cook about 3 minutes or until carrots are crisp-tender.

Mix cornstarch and water. Stir into cooked vegetable mixture. Cook, stirring, for about 10 seconds or until thickened. Add water chestnuts, mushrooms, and oyster sauce, and cook 30 seconds. Serve hot.

Nutritional Information Per Serving: Calories: 41; Protein: 2 g; Fat: 1 g; Sodium: 41 m; Cholesterol: 0 mg; Carbohydrates: 7 g; Exchanges: 1-1/2 Vegetable

CURRIED CHICKEN WITH SWEET POTATOES AND CAULIFLOWER

This comes from Diabetic Connect, and begins, “Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender when oven-roasted. Hint: Soaking the prepared vegetables in ice water for 15 minutes before roasting will hydrate them, making them more moist and tender when cooked.” Time: 330 minutes (30 minutes prep); makes 4 servings.

To view this online, click here.

Ingredients

3/4 cup nonfat plain yogurt

1 teaspoon Madras-style curry powder (see Ingredient note)

1 teaspoon ground coriander

1 teaspoon ground ginger

1 clove garlic, minced

3/4 teaspoon salt, divided

1/4 teaspoon cayenne pepper

8 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)

1 sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes

3 cups cauliflower florets (1 small head) or broccoli florets

1 tablespoon extra-virgin olive oil

Freshly ground pepper to taste

1/4 cup chopped unsalted dry-roasted peanuts or cashews

1/4 cup loosely packed cilantro leaves

Directions

Combine yogurt, curry powder, coriander, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 cup of this mixture; cover and refrigerate. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat oven to 450°F. Lightly coat a large rimmed baking sheet with cooking spray.

Remove the chicken from the marinade and place on the prepared baking sheet. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet. Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining 1/4 teaspoon salt and pepper. Roast chicken and vegetables, uncovered, for 15 minutes.

Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more.

Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.

Ingredient Tip: Madras-style curry powder is hotter than standard curry powder. You can find it in specialty stores.

Tip: You can purchase chicken thighs that have already been boned and skinned in most supermarkets. They can be quite fatty, so trim carefully. If you cannot find boneless, skinless chicken thighs, substitute bone-in thighs and pull off the skin. In Step 3, roast chicken for 10 minutes before adding the vegetables.

CALI-FLORIDA CHILI

Serves: 6. Serving Size: 1/6 of recipe

Source: 1,001 Recipes For People with Diabetes

Author: Sue Spitler

Find this recipe at: http://diabeticgourmet.com/recipes/html/494.shtml

Ingredients

1 tsp crushed mixed peppercorns, divided

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

4 cups sliced plum tomatoes

1 cup diced sun-dried tomatoes (not in oil)

1 cup Zinfandel OR dry red wine OR reduced-sodium chicken broth

2 dried California chilies, chopped

4 tsp chili powder

1 avocado, chopped

2 tbsp sunflower seeds, toasted

Salt, to taste

6 tbsp finely chopped fresh purple basil

Directions

Sprinkle 1/2 teaspoon peppercorns in a medium non-stick skillet; add chicken and saute until pieces are lightly browned.

Combine fresh and dried tomatoes, wine, chilies, and chili powder in large saucepan; stir in chicken. Heat to boiling; reduce heat and simmer, covered, 6 minutes. Uncover and simmer until slightly thickened, about 5 minutes.

Stir in avocado, sunflower seeds, and remaining 1/2 teaspoon peppercorns. Season to taste with salt. Spoon into bowl; sprinkle with basil.

Nutritional Information Per Serving: Calories: 258; Protein: 21.5 g; Fat: 9.2 g; Sodium: 272 mg; Cholesterol: 46 mg; Carbohydrates: 19.7 g; Exchanges: 4 Vegetable, 2 Meat, 1 Fat

CABBAGE AND TURKEY RAGOUT

Yield: 6 servings

Find this recipe at: http://diabeticgourmet.com/recipes/html/1203.shtml

Ingredients

1 lb. ground turkey

1 large onion, chopped

6 cloves garlic, minced

3 medium carrots, thinly sliced

2 medium stalks celery, thinly sliced

2 medium green bell peppers, diced

1 small green cabbage, chopped

1 (28 oz.) can no salt added diced tomatoes

3/4 cup reduced-fat, reduced-sodium chicken broth

1 Tbsp. vinegar

1 tsp. dried thyme

1 tsp. dried basil

1/4 tsp. cayenne or red pepper, or to taste

Salt and freshly ground black pepper

Directions

In large pot over medium-high heat saute turkey, onion, garlic, carrots, celery and peppers about 12-14 minutes or until turkey is no longer pink.

Stir in remaining ingredients. Cover and bring to a boil. Uncover and let simmer about 15 minutes or until vegetables are tender.

Serve hot over whole-wheat wide noodles.

Nutritional Information Per Serving: Calories: 203; Protein: 18 g; Fat: 7 g; Sodium: 208 mg; Saturated Fat: 2 g; Dietary Fiber: 6 g; Carbohydrates: 21 g

VERY BLUEBERRY SUNDAES

Yield: 4 servings

View online: http://diabeticgourmet.com/recipes/html/793.shtml

Source: The Complete Diabetes Prevention Plan

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

Ingredients

Sauce:

1 cup frozen blueberries

3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur

Sugar substitute equal to 2 tablespoons sugar

Rest of ingredients:

2 cups low-fat vanilla ice cream

1/4 cup chopped toasted pecans or sliced toasted almonds

Directions

To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.

To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.

Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat