Friday Recipes

Finally, Friday. Here are today's six recipes. Enjoy!

ROASTED BUTTERNUT SQUASH AND POTATOES

To view this online, click here.

Ingredients

1 large butternut squash, peeled and cut in 1 inch pieces

5 large red potatoes

1 medium red onion

1 TBSP fresh finely chopped rosemary

1 TBSP fresh finely chopped sage

1 TBSP fresh finely chopped thyme

1/4 cup olive oil

Salt and pepper to taste

Directions

Preheat oven to 400 degrees F.

Line a baking sheet with foil.

Toss all ingredients together and spread on the foil lined baking sheet.

Bake 20-25 minutes, tossing every 10 minutes, until squash and potatoes are soft and golden brown.

PEANUT BUTTER BANANA BLENDER MUFFINS

This begins, “No oil, no flour...just blend and pour.” Makes 30 mini muffins

To view this online, click here.

Ingredients

4 T peanut butter

2 large eggs

2 medium sized very ripe bananas

1/2 C nonfat greek yogurt

1/2 C oatmeal

1/2 t baking soda

1/2 t cinnamon

1 t vanilla

2 T honey

1/2 C chocolate chips

1/4 C cocao nibs

Directions

Preheat oven to 400. Add all ingredients except chocolate chips and nibs and blend. Stir in last two ingredients then pour into greased muffin tin. Bake about 10 minutes or until done.

ALPHABET TURKEY SOUP

Yield: 8 servings

Source: AICR

Print Version: http://diabeticgourmet.com/recipes/html/904.shtml

Ingredients

4 cups turkey broth or reduced-sodium chicken bouillon

1 can (16 ounces) tomatoes

1 cup chopped onion

1 cup peeled and thinly sliced carrots

2 teaspoons Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups thinly sliced cabbage

2 cups cooked turkey, cut into 1/2-inch cubes

1/2 cup alphabet pasta

Directions

In 5-quart saucepan, over medium-high heat, combine broth, tomatoes, onion, carrots, Italian seasoning, salt and pepper; bring to a boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender.

Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.

Nutritional Information Per Serving: Calories: 152; Protein: 14 g; Sodium: 592 mg; Cholesterol: 27 mg; Fat: 3 g; Carbohydrates: 18 g

PUMPKIN SOUP

Yield: 5 servings (1 cup each)

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/409.shtml

Ingredients

2 teaspoons margarine

3/4 cup chopped onion

One 16-ounce can pumpkin puree (not pumpkin pie filling)

2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth

2 teaspoons sugar

1/2 teaspoon salt

1/8 teaspoon ground cloves or ground nutmeg

1 cup fat-free milk

Directions

Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.

Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.

Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.

Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Carbohydrates: 15 g; Cholesterol: 1 g; Sodium: 318 mg; Fat: 3g; Exchanges: 1 Starch

ALMOND-STUFFED PEARS

Yield: 2 servings

Online Recipe: http://diabeticgourmet.com/recipes/html/663.shtml

Source: Mix 'n Match Meals in Minutes for People with Diabetes

Book Info: http://diabeticgourment.com/book_archive/details/13.shtml

Ingredients

2 small ripe pears

2 tablespoons slivered almonds

2 teaspoons almond extract

Garnish: Mint leaves (optional)

Directions

Slice pears in half and remove core. Cut a thin slice from the rounded side of the pear so that it will sit flat.

Toast slivered almonds in a toaster oven until slightly golden, about 30 seconds.

Place pear halves on 2 small dessert plates and sprinkle almond extract in the cored center of each half.

Spoon slivered almonds in the cored center and place sprig of mint on the side.

Nutritional Information Per Serving: Calories: 141; Protein: 2 g; Fat: 5 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 18 g; Carbohydrates: 23 g; Exchanges: 1-1/2 Fruit, 1 Fat

FRUITFUL FROZEN YOGURT

Yield: 6 servings

Online Recipe: http://diabetigourmet.com/recipes/html/841.shtml

Source: Diabetic Dream Desserts

Ingredients

1-1/2 cups frozen fruit, coarsely chopped and thawed (such as raspberries, strawberries, blueberries, blackberries, cherries, or peaches)

4 cups light vanilla yogurt (or use the same flavor yogurt as the fruit you choose)

Sugar substitute equal for 1/4 cup sugar

Directions

Place the fruit and the accumulated juices in a large bowl and mash slightly with a fork.

Stir in the yogurt and sugar substitute.

Pour the mixture into a 1-1/2 quart ice cream maker and proceed as directed by the manufacturer.

Spoon into dessert dishes and serve immediately.

Nutritional Information Per Serving: Calories: 114; Protein: 8 g; Fat: 0.4 g; Sodium: 122 mg; Cholesterol: 4 mg ; Carbohydrates: 19; Exchanges: 1 Carbohydrate