Wednesday Recipes

Enjoy!

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

ZUCCHINI LASAGNA

This comes from Diabetic Connect, and begins, “Replacing the lasagna noodles with thinly sliced zucchini is a great way to still have a cheesy, saucy lasagna, while sticking to your low-carb diet.” Servings: 12; Calories: 231; Carbohydrates: 9 g; Total Fat: 12 g; Protein: 21 g; Dietary Fiber: 1 g.

Read more at http://www.diabeticconnect.com/diabetic-recipes/general/5793-zucchini-lasagna#58RukrOVUMzatbIL.99

Ingredients

1 lb. lean ground beef

3 cloves garlic, minced

1/2 medium onion, chopped

25 oz. tomato sauce

1 TBS dried basil

1 tsp dried oregano

1/2 tsp marjoram

1/4 tsp fresh ground pepper

3 medium zucchini, sliced 1/8 inch thick

2 cups fat free ricotta cheese

1 egg

1/4 cup freshly grated parmesan cheese

2 cups mozzarella cheese

Directions

Start with the zucchini by grilling or baking it until softened. Place on a paper towel to soak up the extra moisture and set aside.

Preheat the oven to 350 degrees F.

In a large skillet, cook the beef, garlic and onion over medium-high heat until the meat is browned and the onions are tender.

Add the tomato sauce and the seasonings.

Reduce the heat to low and cover to let simmer until heated through.

In a medium bowl, mix the ricotta, egg and parmesan cheese. Set aside.

To put the lasagna together, spoon just enough of the sauce into the bottom of a 9x13 dish to coat the bottom so the lasagna won't stick.

Begin layering, starting with the zucchini, laying slightly overlapping them until the pan is covered.

Next spread 1/3 of the ricotta mixture evenly over the zucchini, spooning dollops all around and then gently spreading it around to coat. Sprinkle with 1/3 of the mozzarella cheese.

Repeat, using 1/2 of the remaining sauce, 1/2 of the remaining zucchini, 1/2 of the remaining ricotta mixture and 1/2 of the remaining mozzarella.

Repeat one more time, ending with the mozzarella cheese.

Cover with foil and bake for 35 minutes.

Remove the foil and bake an additional 10-15 minutes or until the cheese on top is bubbly and lightly browned.

Let set about 5 minutes before serving.

AVOCADO AND MANGO SALAD WITH ACAI-BERRY VINAIGRETTE

This recipe begins, “This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant vinaigrette dressing.”

Makes 6 servings

View recipe online with photo: http://diabeticgourmet.com/recipes/html/1261.shtml

Ingredients

1/2 cup V8 V-Fusion Acai Mixed Berry juice

1/4 cup olive oil

1/4 cup balsamic vinegar

2 tablespoons water

1 tablespoon Dijon mustard

1 clove garlic, minced

1/8 teaspoon ground black pepper

6 cups chopped Romaine lettuce

1 medium mango, peeled, seeded and sliced (about 1 1/2 cups)

1 medium avocado, peeled, pitted and sliced (about 1 1/2 cups)

Fresh raspberries for garnish (optional)

Directions

Beat the V8, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or fork.

Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons vinaigrette over each salad.

Garnish with fresh raspberries, if desired. Serve immediately.

Nutritional Information Per Serving: Calories: 122; Protein: 1 g; Fat: 8 g; Sodium: 49 mg; Cholesterol: 0 mg; Carbohydrates: 12 g

WILD RICE MUFFINS

This recipe begins, “Wild rice adds crunchy texture and a nutritional boost to these hearty muffins.”

Yield: 12 muffins (1 per serving)

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/715.shtml

Ingredients

1/2 cup uncooked wild rice

2 cups water

1 teaspoon salt, divided

1 cup fat-free milk

4 tablespoons margarine, melted

1 egg, beaten

2 egg whites

1 cup all-purpose flour

1/2 cup whole wheat flour

3 tablespoons baking powder

1 tablespoon sugar

Directions

Heat rice, water, and 1/2 teaspoon salt to boiling in small saucepan; reduce heat and simmer, covered, until rice is tender, 45 to 50 minutes. Drain, if necessary, and cool.

Mix milk, margarine, egg, egg whites, and rice. Add combined all-purpose and whole wheat flour, baking powder, sugar and remaining 1/2 teaspoon salt, mixing just until dry ingredients are moistened.

Spoon batter into 12 greased muffin cups.

Bake at 400 degrees until muffins are browned, 20 to 25 minutes.

Remove from pans and cool on wire racks.

Nutritional Information Per Serving: Calories: 136; Protein: 4.6 g; Fat: 4.5 g; Sodium: 494 mg; Cholesterol: 18 mg; Carbohydrates: 19.4 g; Exchanges: 1-1/2 Bread, 1/2 Fat

GARLIC SNOW PEAS WITH CILANTRO

This recipe begins, “Ready in less than 5 minutes, this oh-so-simple dish is perfect for the busiest of days.”

Yield: 6 servings

Serving size 1/2 cup

Source: The Heart-Smart Diabetes Kitchen

View online: http://diabeticgourmet.com/recipes/html/1264.shtml

Ingredients

3 teaspoons canola oil, divided

3 cups fresh (or frozen and thawed) snow peas, patted dry and trimmed

4 medium cloves garlic, minced

1/4 teaspoon salt

1/4 to 1/2 cup chopped fresh cilantro leaves

Directions

Working in two batches, heat 1-1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat.

Add half of the snow peas; cook 3 minutes or until just beginning to brown on edges, using two utensils to toss easily. Add half of garlic and cook 30 seconds, stirring constantly. Set aside on a separate plate.

Repeat with remaining 1-1/2 teaspoons canola oil, snow peas, and garlic. When cooked, return the reserved snow peas to skillet; add salt and cilantro, and toss gently, yet thoroughly. Serve immediately for peak flavors.

Nutritional Information Per Serving: Calories: 45; Protein: 2 g; Fat: 2.5 g; Sodium: 100 mg; Cholesterol: 0 mg ; Carbohydrates: 4 g

ELBOWS WITH FRESH SPINACH

This recipe begins, “Delicious as a side dish or for a light summer lunch.”

Serves 6

Source: Dreamfields Healthy Carb Pasta

Find this recipe at: http://diabeticgourmet.com/recipes/html/718.shtml

Ingredients

8 ounces Dreamfields Elbows

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1/4 teaspoon ground black pepper

10 ounces spinach (fresh or frozen)

4 ounces cherry or grape tomatoes

1/4 cup Parmesan cheese

Directions

Prepare Dreamfields Elbows according to package directions.

In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.

If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in saute pan and cook until wilted, about 7 minutes, stirring occasionally.

Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.

Nutritional Information Per Serving: Calories: 193; Protein: 8 g; Fat: 7 g; Sodium: 111 mg; Cholesterol: 3 mg; Saturated Fat: 1 g; Dietary Fiber: 4 g