Tuesday Recipes

I usually manage to post this first thing in the morning, so this is a little late. No matter, here are today's six yummy diabetic recipes to try out. Enjoy!

APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS

Yield: 4 servings

Serving Size: 1/4 of recipe

Source: Express Lane Diabetic Cooking

Author: Robyn Webb

Find this recipe at: http://diabeticgourmet.com/recipes/html/454.shtml

Ingredients

1 whole roasted deli chicken, skinned

3 tablespoons no-added-sugar apricot preserves, divided

3 tablespoons no-added-sugar orange marmalade, divided

2 tablespoons balsamic vinegar, divided

Nonstick cooking spray

1 large onion, quartered

1 clove garlic, minced

Directions

Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.

Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.

Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.

Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Fat: 9 g; Sodium: 110 mg; Cholesterol: 100 mg; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat

GRILLED STEAK AND WATERMELON SALAD

Makes 4 servings

Find this recipe at: http://diabeticgourmet.com/recipes/html/1106.shtml

Ingredients

4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 ounces each)

1 teaspoon ground coriander

1 teaspoon ground cumin

2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)

Salt and pepper

8 cups baby arugula or spinach leaves

1/4 cup reduced-fat balsamic or Italian dressing

1 cup halved cherry tomatoes

1/2 cup thinly sliced red onion

1/4 cup crumbled reduced-fat feta cheese

Directions

Combine coriander and cumin; press evenly onto beef steaks.

Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.

Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates.

Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.

Nutritional Information Per Serving: Calories: 285; Protein: 29 g; Fat: 9 g; Sodium: 341 mg; Cholesterol: 71 mg; Saturated Fat: 3 g; Dietary Fiber: 4.1 g; Carbohydrates: 26 g

MINI CHOCOLATE MINT CHEESECAKES

This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.”

Makes 24 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1337.shtml

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies

1 tablespoon butter, melted

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1 egg or 1/4 cup egg substitute

1/3 cup chocolate chips, melted

1/3 cup chopped crème de menthe mint candy wafers

1/3 cup sour cream

1/2 teaspoon vanilla

1 cup sweetened whipped cream

Directions

Heat oven to 325F.

In small bowl, combine crushed cookie crumbs and melted butter.

Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.

In mixing bowl, beat cream cheese and sugar until blended.

Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.

Pour evenly over crumbs.

Bake 20 minutes.

Cool. Refrigerate until serving.

Before serving, top with a dollop of sweetened whipped cream.

Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g

ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

Makes 4 servings.

View online with photo: http://diabeticgourmet.com/recipes/html/1297.shtml

Ingredients

1-1/2 pounds beef Chuck Steaks, cut 1 inch thick

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup grated Parmesan cheese

4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster

1 medium onion, chopped

3 cloves garlic, chopped

1 cup dry red wine or beef broth

1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce

1 package (12 ounces) fresh fettuccine, cooked

1/4 cup grated Parmesan cheese

Directions

Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.

Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil.

Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.

Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.

Nutritional Information Per Serving: Calories: 412; Protein: 42 g; Fat: 12 g; Sodium: 991 mg; Cholesterol: 114 mg; Saturated Fat: 4 g; Carbohydrates: 23 g

MARINATED GREEN BEANS

Yield: 1/2 cup

Source: "The Diabetes Snack Munch Nibble Nosh Book"

Info: http://diabeticgourmet.com/book_archive/details/1.shtml

Print: http://diabeticgourmet.com/recipes/html/791.shtml

Ingredients

3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped

2 tablespoons chopped chives or thinly sliced green onion tops

2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon

1 tablespoon catsup

1 tablespoon balsamic vinegar

2 teaspoons olive oil

1 teaspoon Dijon-style mustard

1/4 teaspoon salt, or to taste (optional)

2-3 drops hot pepper sauce

Directions

In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.

Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.

Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.

Nutritional Information Per Serving (1/2 cup): Calories: 30, Fat: 1 g, Cholesterol: 0 mg, Sodium: 47 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g, Diabetic Exchanges: 1 Vegetable

MUSHROOM MEATLOAF

Yield: 8 servings

Source: Secrets of Good-Carb Low-Carb Living

Find this recipe at: http://diabeticgourmet.com/recipes/html/739.shtml

Ingredients

1-1/2 pounds 95-percent-lean ground beef or ground turkey

2 cups very finely chopped fresh mushrooms

3/4 cup very finely chopped onion

3/4 cup quick-cooking (1-minute) oats

8-ounce can tomato sauce with roasted garlic or Italian herbs

1/4 cup plus 2 tablespoons fat-free egg substitute

1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon salt

Directions

Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.

Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.

Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.

Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.

Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 4.4 g; Sodium: 399 mg; Cholesterol: 45 mg; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable