Friday Recipes

Finally, the weekend! Here are today's six diabetic recipes. Enjoy!

BREAD PUDDING WITH RAISINS

Yield: Makes 3 cups (6 servings)

Source: The New Family Cookbook for People with Diabetes

View recipe: http://diabeticgourmet.com/recipes/html/885.shtml

Ingredients

3 slices day-old white bread, cubed

1/2 cup raisins

2 cups fat-free milk

2 large eggs, slightly beaten, or 1/2 cup egg substitute

2 tablespoons sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

Prepare a 1-1/2 quart baking dish with non-stick pan spray.

Mix the bread cubes and raisins in the prepared dish.

Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.

Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.

Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.

Nutritional Information Per Serving: Calories: 139; Protein: 6 g; Fat: 2 g; Sodium: 229 mg; Cholesterol: 72 mg; Dietary Fiber: 1 g; Sugars: 16 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat

CINNAMON-PINEAPPLE PORK

This sweet-hot dish comes together quickly for a weekday meal or a busy weekend dinner.

Yield: 4 servings.

View recipe: http://diabeticgourmet.com/recipes/html/884.shtml

Ingredients

1 pound pork tenderloin, cut into 8 crosswise pieces

1/4 teaspoon salt

2 tablespoons butter, divided

1 medium red bell pepper, cut into julienne strips

1 8-oz can pineapple in natural juice, undrained, chunks

1/2 cup dry white wine

1 tablespoon fresh ginger root, peeled, finely chopped

1 tablespoon fresh jalapeno pepper, finely chopped

1/8 teaspoon cinnamon

1 tablespoon fresh cilantro, chopped

Directions

Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.

Heat 1 tablespoon margarine in large skillet over medium heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm.

Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender.

Reduce heat to low. Stir in pineapple and juice, wine, ginger root, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.

Nutritional Information Per Serving: Calories: 245; Protein: 25 g; Fat: 10 g; Sodium: 267 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g;Carbohydrates: 12 g

WILD RICE WITH SHIITAKES & TOASTED ALMONDS

Yield: 6 servings

Serving Size: 3/4 cup

Source: The Eating Well Diabetes Cookbook

Author: Joyce Hendley

Find this recipe at: http://diabeticgourmet.com/recipes/html/480.shtml

Ingredients

2-1/2 cups reduced-sodium chicken broth or vegetable broth

2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces)

1 cup wild rice

6 tablespoons sliced almonds

1 teaspoon butter

1 bunch scallions, trimmed and thinly sliced (about 2 cups)

Freshly ground pepper to taste

Directions

Bring broth to a boil in a medium saucepan over high heat. Stir in mushroom and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.

Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.

About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green 2 to 3 minutes. Stir the scallions, almonds, and pepper into the rice. Serve warm.

Nutritional Information Per Serving: Calories: 159; Protein: 8 g; Fat: 4 g; Sodium: 60 mg; Cholesterol: 4 mg; Carbohydrates: 25 g; Exchanges: 1 Starch, 1 Vegetable, 1 Fat

ORANGE CRANBERRY BREAD

Yield: 1 loaf (18 slices)

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Print Version: http://diabeticgourmet.com/recipes/html/412.shtml

Ingredients

2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 medium orange

2 teaspoons margarine, melted

1 large egg, beaten, or 1/4 cup egg substitute

1 teaspoon pure vanilla extract

1 cup fresh or frozen cranberries, coarsely chopped

1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.

Sift the flour, sugar, baking soda, and salt together in a large bowl.

Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.

Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.

Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.

If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.

Nutritional Information Per Serving:

Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g

Exchanges: 1 Starch, 1/2 Fat

FRESH CRANBERRY AND WILD RICE STUFFING

Servings: 4

Find this recipe at: http://diabeticgourmet.com/recipes/html/184.shtml

Ingredients

1/2 cup wild rice, uncooked

1 cup water

1/4 cup raisins, dark or golden

5 scallions, chopped

1 tablespoon canola oil

1/2 cup celery, or fennel bulb, chopped

1 cup fresh cranberries

1 tablespoon orange rind-grated

1/2 teaspoon dried thyme

Directions

Put the wild rice in a saucepan.

Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.

Saute the onions and celery (or fennel bulb) in the oil until tender.

Add the cranberries, orange rind, thyme and rice.

Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.

Nutritional Information Per Serving: Calories: 135; Fat: 2 g; Sodium: 111 mg; Cholesterol: 1 mg; Carbohydrates: 26 g; Exchanges: 2 Starch/Bread

ROASTED POTATOES WITH GARLIC AND ROSEMARY

Yield: 8 to 12 wedges (4 servings)

View Online: http://diabeticgourmet.com/recipes/html/804.shtml

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon crushed rosemary

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.

Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.

Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.

Nutritional Information (Per Serving)

Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g Exchanges: 1-1/2 Starch, 1/2 Fat