Monday Recipes

Here are today's six diabetic recipes to try. Enjoy!

GINGERED CHICKEN WITH VEGETABLES

An easy to prepare chicken skillet dish that gives you the option of using fresh or frozen vegetables. It's flavored with a ginger-soy sauce and can be served over brown rice.

Yield: 4 servings.

See the recipe here: http://diabeticgourmet.com/recipes/html/1006.shtml

Ingredients

2 tablespoons vegetable oil, divided

1 pound boneless, skinless chicken breasts, cut into thin strips

1 cup red bell pepper strips**

1 cup sliced fresh mushrooms

16 fresh pea pods, cut in half crosswise

1/2 cup sliced water chestnuts

1/4 cup sliced green onions

1 tablespoon grated fresh ginger root

1 large clove garlic, crushed

2/3 cup reduced-fat, reduced-sodium chicken broth

2 tablespoons Equal Spoonful or Granulated*

2 tablespoons light soy sauce

4 teaspoons cornstarch

2 teaspoons dark sesame oil

Salt and pepper to taste (optional)

* May substitute 3 packets Equal sweetener

** See VARIATION for quick and easy preparation method

Directions

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir fry chicken until no longer pink. Remove chicken from skillet.

Heat remaining 1 tablespoon vegetable oil in skillet.

Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic. Stir fry mixture 3 to 4 minutes until vegetables are crisp tender.

Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch and sesame oil until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear.

Stir in chicken; heat through. Season with salt and pepper to taste, if desired, and serve.

Nutritional Information Per Serving: Calories: 263; Protein: 29 g; Fat: 11 g; Sodium: 411 mg; Cholesterol: 66 mg; Carbohydrates: 11 g; Exchanges: 4 lean meat, 2 vegetable

FRUIT NUGGETS

Yield: 36 Nuggets (1 per serving)

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/650.shtml

Ingredients

2 cups finely ground low-fat graham crackers

1/2 cup finely ground gingersnaps or low-fat graham crackers

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup dried apples

1/2 cup dried apricots

1/2 cup pitted dates

1/2 cup golden raisins

1/2 cup orange juice

2-3 tablespoons honey

3 tablespoons sugar

Directions

Combine graham cracker and gingersnap crumbs and spices in medium bowl. Finely chop fruit in food processor, using pulse technique, or by hand; add to crumb mixture.

Add orange juice and honey to fruit mixture, stirring until mixture holds together. Roll into 36 balls, about 1 inch in diameter. Measure 1 tablespoon sugar into large plastic bag; add 1 dozen nuggets and shake to coat with sugar.

Repeat with remaining sugar and nuggets. Store in covered container at room temperature.

Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Fat: 0.5 g; Sodium: 29 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 1/2 Fruit, 1/2 Bread

QUINOA PILAF WITH RED AND YELLOW PEPPERS

Yield: 2-1/4 pounds; Serves: 12

Serving Size: 3 ounces

Source: The Professional Chef's Techniques of Healthy Cooking

View recipe: http://diabeticgourmet.com/recipes/html/611.shtml

Ingredients

2-1/2 tablespoons minced shallots

2 tablespoons minced garlic

20 fluid ounces Chicken or Vegetable stock

12 ounces quinoa, well-rinsed

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1 bay leaf

1 sprig thyme

7 ounces roasted red and yellow peppers, diced

Directions

In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.

Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.

Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.

Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.

Nutritional Information Per Serving: Calories: 130; Protein: 5 g; Fat: 2 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 22 g; Exchanges: 1 Bread/Starch, 1 Vegetable

VEGETABLE STIR-FRY

Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml

Source: The New American Heart Association Cookbook

Servings: 8

Ingredients

1 pound fresh broccoli

1 teaspoon acceptable margarine

1 teaspoon acceptable vegetable oil

1 pound carrots, peeled and thinly sliced

12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)

2 to 3 medium green onions, thinly sliced (about 1/3 cup)

2 tablespoons dry sherry

1 tablespoon fresh lemon juice

1 tablespoon ground nutmeg

1 teaspoon dried thyme, crumbled

Pepper to taste

Directions

Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.

In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.

Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat

CHUNKY CHICKEN, VEGETABLE AND ROSEMARY STEW

Here's a great one-pot meal to warm and soothe a hungry, weary body after a hard day.

Yield: 6 servings.

Serving Size: 1 cup

See the recipe here: http://diabeticgourmet.com/recipes/html/1196.shtml

Ingredients

1 Tbsp canola oil

12 oz boneless chicken breasts, cut into 1-inch pieces

1 Tbsp canola oil

1 medium onion, cut in 8 wedges

3 medium carrots, quartered lengthwise and cut into thirds

1 medium celery stalk, cut into 1-inch (2.5-cm) pieces

2 cups water

2 dried bay leaves

1/4 tsp crushed red pepper flakes

1 can (15 oz) reduced-sodium navy beans, rinsed and drained

1 cup grape tomatoes, quartered

1/2 cup chopped fresh Italian parsley

1 Tbsp chopped fresh rosemary

3/4 tsp salt

Directions

In Dutch oven, heat 1 Tbsp canola oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown. (Center will still be slightly pink.) Remove from oven and set aside.

Add remaining 1 Tbsp canola oil, onion, carrot and celery. Saute for 5 minutes or until just beginning to lightly brown on edges, stirring frequently. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer, covered, 20 minutes or until vegetables are tender.

Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.

Nutritional Information Per Serving: Calories: 220; Protein: 22 g; Fat: 7 g; Sodium: 380 mg; Cholesterol: 50 mg; Saturated Fat: 1 g; Dietary Fiber: 6 g; Carbohydrates: 17 g

GARDEN VEGETABLE AND TEMPEH SAUTE

Find this recipe at: http://diabeticgourmet.com/recipes/html/657.shtml

Yield: 4 servings

Source: 1,001 Delicious Recipes For People with Diabetes

Ingredients

2 cups frozen stir-fry pepper blend

1 teaspoon minced garlic

1-2 teaspoons olive oil

1 package (8 ounces) tempeh, cut into 1/2-inch cubes

1 cup tomato juice

2 tablespoons tamari soy sauce

1 medium zucchini, sliced

2 cups (4 ounces) sliced mushrooms

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1/4 teaspoon cayenne pepper

2 medium tomatoes, cut into wedges

Salt, to taste

Directions

Saute pepper blend and garlic in oil in large skillet 2 to 3 minutes. Add tempeh and cook 5 minutes. Stir in remaining ingredients, except tomatoes and salt; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes.

Add tomato wedges; cook, covered, until softened, about 5 minutes. Season to taste with salt.

Nutritional Information Per Serving: Calories: 180; Protein: 15 g; Fat: 6 g; Sodium: 732 mg; Cholesterol: 0 mg; Carbohydrates: 19 g; Exchanges: 1 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat