Friday Recipes

While very few of us choose to have diabetes (or have loved ones with it), we do have a choice about whether to eat boring food, or something that really tastes good. These recipes fit the latter bill. And while you don't have to be diabetic to enjoy these recipes, it's nice to know that if you're fixing it for yourself and a diabetic, you both can eat these. Enjoy!

CAPPUCCINO PIE

Yield: 8 servings

Online version: http://diabeticgourmet.com/recipes/html/838.shtml

Source: Diabetic Dream Desserts

Book Info: http://diabeticgourmet.com/book_archive?details/61.shtml

Ingredients

1/2 cup room temperature coffee

1 envelope (1/4 ounce) unflavored gelatin

1/4 cup coffee liqueur

1 cup nonfat or light ricotta cheese

Sugar substitute equal to 1/3 cup sugar

1/8 teaspoon ground cinnamon

2 cups nonfat or light whipped topping

1 Chocolate-Almond Piecrust (recipe follows)

1-1/2 tablespoons shaved dark chocolate

Directions

Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes.

Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.

Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.

Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top.

Cover and chill for at least 3 hours, or until set.

Nutritional Information Per Serving: Calories: 208; Protein: 7.2 g; Fat: 7 g; Sodium: 128 mg; Cholesterol: 1 mg; Dietary Fiber: 1.1 g; Carbohydrates: 27 g; Exchanges: 2 Carbohydrate: 1-1/2 Fat

CHOCOLATE-ALMOND PIECRUST

Yield: 8 servings

Find this recipe at http://diabeticgourmet.com/recipes/html/839.shtml

Ingredients

1/2 cup sliced almonds

2 tablespoons sugar

3/4 cup chocolate graham cracker crumbs

Sugar substitute equal to 3 tablespoons sugar

1-1/2 tablespoons melted margarine or butter

1-1/2 teaspoons fat-free egg substitute

Directions

Preheat the oven to 350 degrees F.

Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.

Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.

Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)

Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.

Nutritional Information Per Serving: Calories: 109; Protein: 2 g; Fat: 6 g; Sodium: 89 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 13 g; Exchanges: 1 Carbohydrate, 1 Fat

HOT AND SOUR SOUP

Yield: 5 servings

Online: http://diabeticgourmet.com/recipes/html/901.shtml

Source: Mr. Food Every Day's A Holiday Diabetic Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/89.shtml

Ingredients

2 cans (14 ounces each) reduced-sodium chicken broth, divided

2 tablespoons cornstarch

1/2 pound firm tofu, cut into small chunks

1/4 pound sliced fresh mushrooms

2 tablespoons light soy sauce

3 tablespoons white vinegar

1 teaspoon ground ginger

1 teaspoon black pepper

1 egg, lightly beaten

1 cup fresh bean sprouts

1/2 teaspoon sesame oil

Directions

In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.

In a soup pot, combine the remaining chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring to a boil over high heat. Reduce the heat to low; stir in the cornstarch mixture until thickened.

Slowy stir in the beaten egg to form egg strands.

Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally. Add the sesame oil; mix well and serve.

Nutritional Information Per Serving: Calories: 89; Protein: 8 g; Fat: 3 g; Sodium: 644 mg; Cholesterol: 43 mg; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 8 g; Exchanges: 1/2 Carbohydrate, 1 Lean Meat

QUESADILLAS

Yield: 8 servings (2 wedges)

Online: http://diabeticgourmet.com/recipes/html/899.shtml

Source: Forbidden Foods Diabetic Cooking

Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml

Ingredients

1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese

1 green onion, minced

1-3 tablespoons canned chopped green chilies (to taste)

4 8-inch flour tortillas

Chunky salsa, for topping or dip

Directions

In a medium bowl, toss together the cheese, green onion, and chilies; set aside.

Spray a medium skillet with nonstick cooking spray and place over medium heat.

When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.

When the cheese begins to melt, about 1 minute, fold the tortilla in half.

Continue cooking until lightly browned and crisp on both sides, about 1 minute.

Transfer to a cutting board.

Repeat with the remaining tortillas and filling.

Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

Nutritional Information Per Serving: Calories: 134; Protein: 6 g; Fat: 6 g; Sodium: 211 mg; Cholesterol: 12 mg; Dietary Fiber: 1 g; Sugars: 1 g ; Carbohydrates: 14 g; Exchanges: 1 Starch, 1 Fat

SPICY LINGUINE WITH CHICKEN

This recipe begins, “Spicy, creamy and rich, what more can be said! Stirring the chicken frequently is the key to keeping the chicken tender and delicious.”

Yield: 6 servings

Source: Dreamfields Healthy Carb Pasta

Author: Chef Antonio Cecconi

Find this recipe at: http://diabeticgourmet.com/recipes/html/547.shtml

Ingredients

16 ounces Dreamfields Linguine (one box)

1 pound boneless chicken meat

1 teaspoon crushed pepper flakes

1 cup chopped green peppers

1 tablespoon minced fresh garlic

1 tablespoon chopped fresh parsley

1 teaspoon crumbled dry sage

1/2 cup chopped green onions

1 cup cream

1/2 cup chicken broth

1 teaspoon salt

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Directions

Heat oil in 12-inch sauce pan over medium heat. Cook garlic, peppers, onion and parsley in oil 5 minutes.

Dice chicken in 1/2 inch pieces, add to pan with sage and cook, stirring frequently, 8 minutes.

Stir in cream and broth. Cook 10 minutes longer.

Meanwhile, boil pasta according to package directions, drain and combine with sauce and cheese.

Nutritional Information Per Serving: Calories: 618; Calories from Fat: 279; Protein: 30 g; Fat: 31 g; Sodium: 724 mg; Cholesterol: 108 mg

BAKED CAJUN CHICKEN

Yield: 4 servings

Source: Better Homes & Gardens

View Online: http://diabeticgourmet.com/recipes/html/33.shtml

Ingredients

1-1/2 to 2 pounds split chicken breasts

1/2 dried thyme, crushed

Nonstick spray coating

1/4 teaspoon garlic salt

2 tablespoons nonfat milk

1/8 teaspoon ground white pepper

2 tablespoons onion powder

1/8 teaspoon crushed red pepper

1/8 teaspoon ground black pepper

Directions

Rinse chicken, pat dry. Cut off skin and discard.

Spray a 13x9x2 inch baking dish with nonstick cooking spray.

Arrange the chicken in the dish; meat side up. Brush lightly with milk.

In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken.

Bake in a 375 degree oven for 45 minutes, or until the chicken is cooked through.

Nutritional Information (Per Serving): Calories: 166; Protein: 25 g; Fat: 6 g; Carbohydrates: 0 g;Exchanges: 3 Lean Meat