Thursday Recipes

Okay, before getting to today's recipes, here's a news update: According to an article in Diabetes Self-Management, the U.S. Food and Drug Administration (FDA) has approved a new injectable diabetes medication for adult use for Type 2 diabetes. The article, titled “New Type 2 Diabetes Medication Approved by FDA”, states that Adlyxin (generic name lixisenatide) joins a number of other medicines (Victoza [liraglutide], Byetta [exenatide], Bydureon [exenatide], Tanzeum [albiglutide], and Trulicity [dulaglutide]) “as a member of the class of drugs known as glucagon-like peptide-1 (GLP-1) agonists.” To read the article in its entirety, click here.

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

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

GRILLED VEGETABLES WITH BASIL

Yield: Makes 8 servings

Print: http://diabeticgourmet.com/recipes/html/229.shtml

Ingredients

1 small eggplant, cut in half lengthwise, then into thick chunks

1 zucchini, cut in half lengthwise, then in thick chunks

1 yellow summer squash, cut into thick, diagonal slices

1 red bell pepper, seeded and cut into eighths

1 small red onion, sliced and cut into 8 wedges

2 Tbsp. balsamic or red wine vinegar

1/4 cup canola oil

1/4 cup plus 1 Tbsp. minced fresh basil (or 1 Tbsp. plus 1 tsp. dried), divided

1/4 cup non-fat plain yogurt

2 Tbsp. non-fat mayonnaise

1 tsp. fresh lemon juice

Directions

Thread 8 skewers with alternating pieces of the vegetables. Place vegetables in a shallow pan large enough to hold the skewers.

Make marinade by whisking together in a small bowl the vinegar, oil and all but 1 tablespoon fresh basil (or all but 1 teaspoon dried). Pour over vegetables. Let stand 10 minutes, occasionally turning skewers so marinade coats all sides.

Meanwhile, make dressing. Place yogurt, mayonnaise, the remaining 1 tablespoon fresh basil (or 1 teaspoon dried) and lemon juice in a blender and mix at low speed until smooth. Transfer to small pitcher.

Grill vegetables, adjusting height of rack to avoid charring. Serve vegetables as a side dish, as a sandwich filling in pita halves, or on sliced French bread or bruschetta. Pass basil-yogurt dressing to use as a topping.

Nutritional Information Per Serving: 99 calories; 7 g. total fat; less than 1 g. saturated fat; 8 g. carbohydrate; 2 g. protein; 1 g. dietary fiber; 39 mg. Sodium; Diabetic Exchanges: 2 Vegetable, 1 Fat

GRILLED ARTICHOKES

Yield: Makes 6 servings; 2 artichoke halves per serving

View: http://diabeticgourmet.com/articles/383.shtml

Ingredients

6 medium Ocean Mist Farms artichokes

1 lemon, sliced

1 to 2 cloves garlic

1/4 cup olive oil

1/3 cup lemon juice or balsamic vinegar

2 cloves garlic, minced

1 tablespoon minced fresh rosemary, mint, basil or tarragon

1/8 teaspoon each salt and pepper

Directions

Rinse artichokes in cold water. With a sharp knife, cut off the top 1/3 of artichoke. Cut off just the base of the stem, leaving most of the stem in place. Turn artichokes stem side up and cut in half lengthwise starting at the stem. With spoon or knife, scrape out the fuzzy choke in the center and discard.

In saucepot heat 3 inches of water to boiling. Add artichokes, lemon slices, garlic cloves. Return to boil, then reduce to simmer. Cover, simmer until artichokes are just tender when base is pierced with a fork, 15 minutes to 20 minutes, depending on size. Drain well.

Combine all remaining ingredients in 9x13x2-inch glass baking dish. Add drained artichokes, cut side down. Cover and refrigerate until ready to grill. (Can be done a day ahead.)

To grill: Lift artichokes from marinade, reserving marinade, and place on grill over hot coals, cut side up. Cook until deep golden brown, about 10 minutes. Brush with marinade, then turn and cook until cut side is golden brown, about 10 minutes longer. Brush with marinade. Serve hot or at room temperature.

Nutrients Per Serving: calories: 173; total fat: 9.0g; saturated fat: 1.2g; % calories from fat: 40%; protein: 7g; carbohydrates: 23g; cholesterol: 0mg; dietary fiber: 10g; sodium: 465mg; Diabetic Exchanges: 4 Vegetable, 1-1/2 Fat

LEMON BASIL PESTO WITH FRESH VEGETABLES

Find this recipe at: http://diabeticgourmet.com/recipes/html/914.shtml

Yield: Makes 8 servings.

Ingredients

1-1/2 cups packed basil leaves

1/2 cup packed baby spinach leaves

1/2 cup walnuts

1/4 cup (1 ounce) grated Asiago cheese

2 Tbsp. soft silken tofu

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 cup extra virgin olive oil

1/2 tsp. grated lemon zest

1 large red bell pepper, cut into 3/4" strips

1 pint small cherry tomatoes

Directions

In food processor, pulse basil and spinach until finely chopped. Add nuts and cheese. Whirl until nuts are finely chopped. Add tofu, salt and pepper. With motor running, drizzle in oil. Add lemon zest and whirl to blend. Cover and refrigerate up to 24 hours. Makes 1 cup pesto.

To serve, scoop pesto into serving bowl. Set bowl in center of a plate and arrange pepper strips and tomatoes around it. Provide toothpicks so tomatoes can be neatly dipped.

Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 12 g; Sodium: 180 mg; Saturated Fat: 2 g; Dietary Fiber: 2 g; Carbohydrates: 4 g

APPLE OATMEAL RAISIN COOKIES

Yield: 4 dozen cookies

Serving size: 1 cookie

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml

Ingredients

1-1/4 cups Equal Spoonful or Granulated *

1 cup unsweetened applesauce **

1/2 cup firmly packed brown sugar

6 tablespoons stick butter, softened

1 egg

1/3 cup 2% milk

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1-1/2 cups quick or old-fashioned oats, uncooked

1 cup raisins

*May substitute 30 packets Equal sweetener

** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.

Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat