Thursday Recipes

Here are today's six diabetic recipes, including Chocolate-Dipped Strawberries and Pineapple Lime Sorbet. Enjoy!

COUSCOUS WITH VEGETABLES

Find this recipe at: http://diabeticgourmet.com/recipes/html/239.shtml

Source: The New American Heart Association Cookbook

Servings: 5

Ingredients

5 ounces frozen green peas, thawed and drained, OR any other quick-cooking vegetable (1 cup)

1/2 cup minced onion

1/2 cup thinly sliced fresh mushrooms (about 2 ounces)

2 tablespoons dry white wine (regular or nonalcoholic)

1/2 teaspoon crushed garlic or 1/4 teaspoon garlic powder

2 tablespoons finely snipped fresh parsley

1/2 teaspoon dried basil, crumbled

1/8 teaspoon pepper

1/2 cup uncooked couscous

Directions

In a medium nonstick saucepan, saute peas, onion, mushrooms, wine, and garlic over medium-high heat for 3 to 5 minutes, stirring often.

Stir in parsley, basil, and pepper. Remove from heat. Meanwhile, prepare couscous using package directions. Stir in together all together in a large serving bowl.

Nutritional Information Per Serving: Calories: 84; Protein: 4 g; Sodium: 5 mg; Cholesterol: 0 mg; Carbohydrates: 16 g; Exchanges: 1/2 Bread/Starch, 1-1/2 Vegetable

EGGPLANT AND TOMATO CASSEROLE

Serves: 8

Source: 1,001 Recipes For People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

View recipe: http://diabeticgourmet.com/recipes/html/310.shtml

Ingredients

1 large eggplant (2 pounds), peeled, cut into 1-inch cubes

1/2 cup seasoned dry bread crumbs

1/3 cup chopped onion

3 cloves garlic

1-1/2 teaspoons dried oregano leaves, divided

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

Salt and pepper, to taste

2 eggs

3 medium tomatoes, sliced

1/4 cup grated fat-free Parmesan cheese

Directions

Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.

Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.

Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.

Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

PINEAPPLE LIME SORBET

To view this online, click here. Yield: 4 servings

Ingredients

1-1/2 cups pineapple puree

2 teaspoons grated lime or lemon zest

3/4 cup freshly squeezed lime or lemon juice

1/4 cup water

Thin slices lime or lemon

Directions

In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.

Serve garnished with thin slices of lime.

Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit

CHOCOLATE-DIPPED STRAWBERRIES

Yield: 8 servings

Serving Size: 3 strawberries

View online: http://diabeticgourmet.com/recipes/html/754.shtml

Ingredients

2 pint baskets California strawberries

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

Finely chopped toasted almonds or pistachios (optional)

Directions

Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.

In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.

Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.

Refrigerate until chocolate is set.

For Double- and Triple- Dipped Strawberries:

After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.

To Drizzle Strawberries with Chocolate:

Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.

NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.

Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g

ASPARAGUS CHEF SALAD

Find this recipe at: http://diabeticgourmet.com/recipes/html/227.shtml

Source: Cooking Healthy and Fast

Yield: 4-1/2 (1 cup) servings

Ingredients

2-1/2 lb. asparagus, trimmed

8 oz. mushrooms, sliced

2 oz. part-skim julienne Swiss cheese

2 oz. lean julienne ham

1 Tbsp.finely chopped onion

1 orange, peeled and cubed

Dressing:

1 pkg. lemon and herb salad dressing mix

2 Tbsp. water

1/4 cup vinegar

1/4 cup vegetable oil

Directions

Chop asparagus into bite-sized pieces and place in a microwavve-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.

Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.

Nutritional Information Per Serving: Calories: 151; Fat: 5 g; Sodium: 347 mg; Cholesterol: 25 mg; Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat

ITALIAN SPINACH PIE

Makes: 8 servings

View recipe: http://diabeticgourmet.com/recipes/html/626.shtml

Source: Kraft

Ingredients

1 container (16 oz.) Breakstone's or Knudsen 2% Milkfat Low Fat Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

4 eggs, lightly beaten

1 jar (7 oz.) roasted red peppers, well drained, chopped

1/3 cup Kraft Grated Parmesan Cheese

1 tsp. dried oregano leaves

Options: Substitute 1/2 cup chopped red bell peppers for the roasted peppers.

Directions

Preheat oven to 350F. Mix all ingredients until well blended.

Pour into greased 9-inch pie plate.

Bake 40 min. or until center is set.

Nutritional Information Per Serving: Calories: 150; Protein: 15 g; Fat: 8 g; Sodium: 450 mg; Cholesterol: 125 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable + 2 Lean Meat