Here are today's six recipes. Enjoy!
PEACH MELBA
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
View Online: http://diabeticgourmet.com/recipes/html/575.shtml
Ingredients
4 large ripe peaches
2 cup plus 2 tablespoons raspberries
1/2 cup part-skim ricotta cheese
2 tablespoons non-fat dry milk powder plus water to make 1/4 cup
1 tablespoon unsweetened grape juice
Directions
Blanch peaches by dropping them in boiling water for 30 seconds. Remove, run under cold water and peel off skins. Cut in half, discard pits and place 2 peach halves on each of 4 individual dessert dishes.
Puree raspberries with remaining ingredients, reserving 2 tablespoons of berries for garnish. Spoon puree over peaches, top with berries and serve cold.
Nutritional Information Per Serving
Calories: 112 ; Protein: 5 g ; Fat: 3 g ; Sodium: 50 mg; Cholesterol: 10 mg ; Carbohydrates: 18 g
Exchanges: 1 Fruit, 1 Milk
BUTTERSCOTCH OATMEAL COOKIES
Find this recipe at: http://www.diabeticgourmet.com/recipes/html/1082.shtml
Yes, you really can have cookies if you're a diabetic. Just remember: Moderation! Note the serving size: 1 cookie. Not a dozen, not the whole batch. But one is better than none, right? And you can always have another later on in the day. (Just remember to follow your doctor's orders regarding your diet. If he or she says not to have these, then it's always best to follow that advice.)
Yield: about 4 dozen cookies; Serving size: 1 cookie
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package)
Nestle Toll House Butter-scotch Flavored Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving
Calories: 130 ; Protein: 1 g ; Fat: 7 g ; Sodium: 90 mg; Cholesterol: 20 mg ; Carbohydrates: 16 g
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: Cooking with The Diabetic Chef
Book Info: http://diabeticgourmet.com/book_archive/details/23.shtml
View Online: http://diabeticgourmet.com/recipes/html/498.shtml
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving
Calories: 110 ; Protein: 7 g ; Fat: 3 g ; Sodium: 283 mg; Cholesterol: 3 mg ; Carbohydrates: 15 g; Dietary Fiber: 5 g, Sugars: 3 g
Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
TANDOORI CHICKEN
Yield: 9 servings
Source: Suzi Castle's Deliciously Healthy Favorite Foods Cookbook
Info: http://diabeticgourmet.com/book_archive/details/16.shtml
Ingredients
3 pounds boneless, skinless chicken breasts
1 cup plain nonfat yogurt
1 teaspoon Morton lite Salt Mixture
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried ginger
1 teaspoon curry powder
2 tablespoons lemon juice
1/2 teaspoon red food coloring, optional
3 cloves garlic, minced
Directions
Mix all ingredients. Marinate chicken in refrigerator for 8 hours or overnight.
Remove chicken from marinade and place on aluminum foil-lined cookie sheet sprayed with non-stick spray.
Bake in a preheated 425 degree F. oven for 35 minutes, or barbecue 5" from hot coals for 10 to 15 minutes, turning once. Serve with rice, if desired.
Nutritional Information Per Serving: Calories: 156; Fat: 1.62 grams; Carbohydrates: 1.78 grams; Protein: 20.6 grams; Sodium: 302 mg; Cholesterol: 76 mg
Exchanges: 3 Lean Meat, 2 Fat
ORANGE AND ALMOND CAKE
Yield: 10 slices
Serving Size: 1 slice
View Online: http://diabeticgourmet.com/recipes/html/613.shtml
Ingredients
3/4 cup all-purpose flour
Pinch of salt
2 teaspoons baking powder
2 large eggs
1/2 cup reduced-fat margarine, at room temperature
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup ground almonds
1/2 teaspoon almond extract
2 teaspoons finely grated orange zest
Directions
Preheat the oven to 350 degrees F.
Lightly grease the base of an 8-inch non-stick baking pan and line with parchment paper.
Sift the flour, salt and baking powder together. Beat the eggs until they are light and frothy.
Beat the margarine and sugar together until smooth and creamy. Add the beaten eggs gradually, beating well between each addition. If the mixture shows any signs of curdling, beat in a little of the flour mixture.
Stir in the flour mixture together with the ground almonds, almond extract and orange zest and mix lightly to a thick, fluid (but not runny) consistency, adding a little orange juice or water if necessary.
Pour into the prepared pan, smooth the top, and bake in the center of the oven for about 45-50 minutes, or until a skewer comes out clean when inserted into the center.
Strip off the parchment paper and leave the cake to cool on a wire rack.
Nutritional Information Per Serving: Calories: 122 ; Protein: 2 g ; Fat: 6 g ; Sodium: 99 mg; Cholesterol: 32 mg ; Dietary Fiber: 0 g ; Carbohydrates: 16 g
Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat
SAUTEED SPINACH
Servings: 4
View Online: http://diabeticgourmet.com/recipes/html/17.shtml
Ingredients
1 pound raw spinach
2 tablespoons olive oil
1 fresh tomato
2 cloves garlic
Directions
Wash spinach thoroughly and drain.
Saute tomato and garlic in olive oil in a large saute pan.
Add spinach, cover and cook over low heat for 5 minutes, stirring a few times. Add salt and pepper to taste.
Cook, uncovered, 5 minutes longer, stirring occasionally.
Nutritional Information Per Serving: Calories: 108; Protein: 3.9 g; Fat: 7 g; Sodium: 94 mg; Carbohydrates: 4 g Exchanges: 1 Vegetable; 1-1/2 Fat
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