Tuesday Recipes

The Diabetic News reports that viral respiratory infections during a child's first six monhts of life has been “associated with an increased rsik for type 1 diabetes.” To read the article in its entirety, click here.

And now for today's six diabetic recipes. Enjoy!

PICANTE POTATO SKINS

Makes: 12 Potato Skins (6 servings)

Serving Size: 2 potato skins

Source: The New Family Cookbook for People with Diabetes

View recipe here: http://diabeticgourmet.com/recipes/html/597.shtml

Ingredients

3 baking potatoes (about 1 pound total)

3 tablespoons prepared salsa or picante sauce

1 tablespoon margarine, melted

3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese with jalapenos

Directions

Preheat the oven to 400 degrees F.

Do not bake the potatoes in the microwave for this recipe, because the skins will become too soft. Prepare a cookie sheet with nonstick pan spray.

Wash the potatoes and poke them with a fork or the tip of a knife in several places. bake the potatoes 1 hour, or until tender; cool.

Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving 1/4-inch-thick shells. (Reserve the pulp for another use.) Cut each shell in half lengthwise; place on a cookie sheet.

Combine the salsa and margarine; brush over the insides of shells. Bake until crisp, about 15 minutes.

Sprinkle the skins with cheese; return to the oven for 5 minutes or until the cheese is melted. Serve warm.

Nutritional Information Per Serving: Calories: 99; Protein: 4 g; Fat: 3 g; Sodium: 115 mg; Cholesterol: 6 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 14 g; Exchanges: 1 Starch, 1/2 Fat

WILD RICE SOUFFLE

Find this recipe at: http://diabeticgourmet.com/recipes/html/272.shtml

Source: 1,001 Delicious Recipes for People with Diabetes

Yield: 4 Servings

Ingredients

1/3 cup wild rice

1 cup reduced-sodium vegetable broth

1 cup fat-free milk

1/4 cup all-purpose flour

1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons finely chopped onion

1/4 cup finely chopped parsley

1/2 teaspoon paprika

1/4 - 1/2 teaspoon dried savory leaves

1/4 - 1/2 teaspoon dried thyme leaves

White pepper, to taste

3 egg yolks

3 egg whites, beaten to stiff peaks

Directions

Rinse rice under cold water and drain. Heat rice and broth to boiling in small saucepan; reduce heat and simmer, covered, until rice is tender and stock absorbed, 45 to 55 minutes.

Mix milk and flour in medium saucepan; heat over medium-high heat, whisking constantly, to boiling. Boil, whisking constantly, until thickened. Remove from heat; add cheese and whisk until cheese is melted (sauce will be very thick). Cook slightly, stir in onion and herbs. Season to taste with white pepper.

Beat egg yolks in small bowl until thick and lemon colored, about 5 minutes; whisk into cheese mixture. Stir about 1/4 the beaten egg whites into cheese mixture; fold cheese mixture into remaining egg whites. Fold in rice.

Pour mixture into lightly greased 1-quart souffle dish. Bake at 350 degrees F. until knife inserted halfway between center and edge comes out clean, 45 to 55 minutes. Serve immediately.

Nutritional Information Per Serving: Calories: 210; Protein: 13 g; Fat: 6.5 g; Sodium: 288 mg; Cholesterol: 168 mg; Carbohydrates: 23 g; Exchanges: 1-1/2 Bread/Starch, 1-1/2 Meat, 1/2 Fat

LEMON-ALMOND BISCOTTI

Yield: Makes about 3 dozen

Serving size: 1 Biscotti

Source: America's Everyday Diabetes Cookbook

View online: http://diabeticgourmet.com/recipes/html/591.shtml

Ingredients

1-3/4 cups all-purpose flour

3/4 cup granulated sugar (or Splenda for Baking)

1 tablespoon baking powder

2 tablespoons finely grated lemon zest

3/4 cup coarsely chopped almonds

2 eggs

1/3 cup olive oil

1 teaspoon vanilla

1/2 teaspoon almond extract

Directions

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.

In a bowl, mix together flour, sugar (or Splenda), baking powder, lemon zest and almonds. Make a well in the center.

In another bowl, whisk eggs, oil, vanilla, and almond extract. Pour into well and mix until a soft, sticky dough forms.

Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.

Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick. Return to sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more. Immediately transfer to wire racks.

Nutritional Information Per Serving: Calories: 78; Protein: 2 g; Fat: 4 g; Sodium: 24 mg; Cholesterol: 12 mg; Dietary Fiber: 1 g; Carbohydrates: 10 g; Exchanges: 1/2 Starch, 1/2 Fat

STUFFED PEPPERS

Find this recipe at: http://diabeticgourmet.com/recipes/html/238.shtml

Servings: 8

Ingredients

4 large bell peppers, any color or combination

1 teaspoon olive oil

2 medium tomatoes, chopped (about 1-1/2 cups)

1 medium crookneck squash, diced (about 2 cups)

1 medium zucchini, diced (about 2 cups)

1/2 cup diced onion (1 medium)

2 medium cloves garlic, minced, or 1 tsp bottled minced garlic

2 cups cooked brown rice (1/2 to 2/3 cup uncooked)

1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)

1/4 cup sliced water chestnuts (2 ounces)

1 cup no-salt-added tomato juice

Directions

Preheat oven to 375 degrees F.

Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.

In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.

Nutritional Information Per Serving: Calories: 119; Protein: 5 g; Fat: 1 g; Sodium: 68 mg; Cholesterol: 1 mg; Carbohydrates: 23 g; Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable

SPINACH AND CITRUS SALAD

This starts off, “Spinach is a good source of beta carotene, vitamin C and folic acid. If you buy loose spinach leaves, rinse the leaves well to remove grit and sand, then dry well with layers of toweling or a salad spinner. Along with some citrus fruit, add a little crunchy texture with diced jicama, canned water chestnuts, a handful of nuts, or some diced apple.” Makes 8 servings.

Find this recipe at: http://diabeticgourmet.com/recipes/html/233.shtml

Ingredients

6-7 leaves leafy green lettuce, like Romaine, Boston, Bibb

1 6-oz. package baby spinach, stems removed

2 cups peeled and diced jicama or canned water chestnuts

1/2 yellow bell pepper, seeded and cut into bite-size wedges

1/2 orange bell pepper, seeded and cut into bite-size wedges

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

2 oranges, peel and white pith removed, quartered

1 Tbsp. fresh orange juice

4 tsp. Sherry or white wine vinegar

1-1/2 tsp. (1/2 Tbsp.) honey

1 tsp. fresh lime juice

1/4 tsp. chili powder, or to taste

12 Tbsp. olive oil

Salt and freshly ground pepper, to taste

Directions

Tear lettuce into bite-size pieces. Place in large bowl. Mix in spinach, jicama, bell peppers, onion and cilantro.

Cut quartered oranges crosswise into 1/4-inch thick slices. With grapefruit knife, remove individual segments of fruit from halved grapefruit. Add fruit to bowl and toss to combine ingredients.

In separate bowl, whisk together orange juice, vinegar, honey, lime juice and chili powder. Gradually whisk in olive oil. Toss salad with enough dressing to coat lightly. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 81; Protein: 1 g; Fat: 3 g; Sodium: 30 mg; Carbohydrates: 12 g; Exchanges: 1 Vegetable, 1/2 Fruit; 1/2 Fat

SCALLOPS AU GRATIN

Serves: 6

Source: Family Circle All-Time Favorite Recipes

Find this recipe at: http://diabeticgourmet.com/recipes/html/249.shtml

Ingredients

3 teaspoons unsalted butter

1-1/2 pound bay scallops

1/2 cup finely chopped shallots

1/2 teaspoon dried tarragon

1/2 cup evaporated nonfat milk

1/4 cup dry white wine

2 teaspoons Dijon mustard

1 tablespoon cornstarch

3 tablespoons water

1/4 cup shredded reduced-fat Jarlsberg cheese

1/4 dry plain bread crumbs

1 tablespoon grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

Lemon wedges for serving

Directions

Heat oven to 400 degrees F.

Melt 1 teaspoon butter in a large non-stick skillet over medium heat. Add scallops, shallots and tarragon and saute until scallops are translucent, 3 minutes. Remove with a slotted spoon to a medium-size bowl.

Add milk, wine, and mustard to skillet. Bring to boiling. Stir together cornstarch and water in a small cup; stir into skillet. Cook, stirring, until thickened. Remove from heat. Stir in Jarlsberg until melted. Add to scallops.

Mix together bread crumbs, Parmesan cresses, remaining 2 teaspoons butter, salt and pepper in a small bowl. Spoon scallop mixture into six 1/2-cup oven-proof ramekins or scallops shells. Top with bread crumb mixture. Bake in heated 400 degree F. oven 10-13 minutes or until cheese is bubbly and crumbs are golden. Serve with lemon wedges.

Nutritional Information Per Serving: Calories: 151; Protein: 14 g; Fat: 5 g; Sodium: 474 mg; Cholesterol: 27 mg; Carbohydrates: 11 g; Exchanges: 2 Medium-Fat Meat; 1/2 Bread/Starch