Friday Recipes

Ahhhh...the beginning of a three-day weekend! For anyone wanting a little info on Memorial Day, check out The History Channel's article on Memorial Day.

And now, here are six vegetarian recipes to help you through the weekend. Enjoy!

Note: I will be posting here on Monday; keep an eye out for vegetarian recipes to help celebrate the holiday.

BLUEBERRY PEACH COBBLER

Yield: 10 servings

Source: "1,001 Delicious Desserts for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/21.shtml

Ingredients

2 pounds peaches, peeled, pitted, thickly sliced

2 cups blueberries

1 tablespoon lemon juice

1/2 cup Splenda sweetener

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

Generous pinch ground nutmeg

Sour Cream Cobbler Topping (recipe follows)

Fat-free milk

Directions

Combine peaches and blueberries in 3-quart casserole; sprinkle with lemon juice. Toss with combined Splenda, cornstarch, and spices.

Place Sour Cream Cobbler Topping over casserole; cut several vents. Brush with milk.

Bake at 375 degrees F. until toothpick inserted in cobbler topping comes out clean, 35 to 45 minutes.

SOUR CREAM TOPPING

Ingredients

1-1/4 cups all-purpose flour

2 tablespoons Splenda sweetener

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons cold margarine, cut into pieces

1/2 cup fat-free sour cream

3-4 tablespoons water

Directions

Combine flour, Splenda, baking powder, baking soda, and salt; cut in margarine until mixture resembles coarse crumbs.

Whisk sour cream and water until smooth; add to flour mixture and mix to form dough. Knead several times until smooth on floured surface; let stand 5 minutes.

Roll dough on floured surface, or between sheets of waxed paper, into circle to fit top of casserole.

Nutritional Information Per Serving (1/10 of recipe): Calories: 173, Fat: 3.8 g, Saturated Fat: 0.7 g, Cholesterol: 0 mg, Sodium: 121 mg, Protein: 3.4 g, Carbohydrate: 32.7 g; Diabetic Exchanges: 1 Fruit, 1 Bread/Starch, 1/2 Fat

ORANGE CRANBERRY BREAD

Yield: 1 loaf (18 slices)

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/412.shtml

Ingredients

2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking flour

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; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg ; Carbohydrates: 19 g; Exchanges: 1 Starch, 1/2 Fat

CHICKEN KIEV

Yield: 4 servings

Source: "Cooking with the Diabetic Chef" by Chris Smith

Info: http://diabeticgourmet.com/book_archive/details/23.shtml

Ingredients

4 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon white pepper

2 tablespoons herb butter

1/2 cup all-purpose flour

1 large egg, beaten

1/2 cup dry bread crumbs

Nonstick cooking spray

Directions

Preheat the oven to 375 degrees F. Using a mallet or meat tenderizer, pound the chicken breasts until they are very thin. Season the chicken breasts with salt and white pepper.

Place 1/2 teaspoon of herb butter in the center of each chicken breast, roll the chicken breasts up, and secure the chicken breasts with toothpicks. Make sure there are no openings through with the butter can leak out.

Coat the chicken breasts with flour, dip them in the egg, then dredge them through the bread crumbs until each piece is well covered. Spray a pan with nonstick cooking spray and heat over medium heat. Add the rolled breasts and brown on all sides.

Bake the browned chicken breasts in the oven for about 15 minutes. Serve immediately.

Nutritional Information Per Serving (1 chicken breast): Calories: 433, Fat: 13 g, Cholesterol: 188 mg, Sodium: 780 mg, Carbohydrate: 13 g, Protein: 31 g, Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 3 Fat

TURKEY MEATLOAF

Makes 5 servings

Find this recipe at: http://diabeticgourmet.com/recipes/html/435.shtml

Ingredients

1/2 lb.ground turkey breast

1/2 lb. ground turkey

1/3 cup ketchup

1 cup unseasoned whole-wheat breadcrumbs

3/4 cup finely chopped onion

1 tsp. dried basil

2 tsp. dried oregano

2 garlic cloves, minced

1 large egg

1/2 cup shredded carrots

1/4 cup chopped fresh parsley

1/4 cup green bell pepper, minced

1/4 cup red bell pepper, minced

Salt and freshly ground black pepper, to taste

3 Tbsp. ketchup (optional, to use as a topping)

Directions

Preheat oven to 350 degrees.

Combine all ingredients except 3 tablespoons of ketchup in a large bowl. Transfer mixture to a 9x5-inch non-stick loaf pan. Bake 1 hour, uncovered.

Remove from oven. Spread the 3 tablespoons ketchup on top, if desired. Cover lightly with foil and let meatloaf rest 10 minutes. Cut into slices and serve.

Nutritional Information Per Serving: Calories: 278; Protein: 24 g; Fat: 10 g; Sodium: 420 mg; Carbohydrates: 23 g, Exchanges: 1 Bread/Starch, 3 Lean-Meat

CREAM OF POTATO SOUP

Yield: 6 servings

Source: "Cooking with the Diabetic Chef" by Chris Smith

Info: http://diabeticgourmet.com/book_archive/details/23.shtml

Ingredients

1/2 tablespoon olive oil

1/2 medium onion, diced

1 stalk celery, diced

1 quart chicken stock

1 pound potatoes, peeled and quartered

1/2 teaspoon marjoram

1 cup low-fat (1%) milk

1/2 teaspoon salt

1/4 teaspoon white pepper

4 tablespoons fresh parsley, minced

Directions

Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook about 5 minutes, or until the vegetables are tender. Add the chicken stock, potatoes, marjoram, and thyme. Bring to a simmer and cover to cook for 25-30 minutes, or until the potatoes are tender.

Place the mixture in a food processor and blend until smooth. Whisk in the milk until the mixture is then enough. Add the salt and pepper and mix well. Serve with 1 tablespoon of parsley overtop of each bowl.

Nutritional Information Per Serving (About 1 cup): Calories: 121, Fat: 3 g, Cholesterol: 6 mg, Sodium: 296 mg, Carbohydrate: 19 g, Protein: 5 g, Diabetic Exchanges: 1 Starch, 1/2 Fat