Wednesday Recipes

I'm sitting here writing and posting this from Florida, where it's a rainy, dreary day, due to Tropical Depression 9. There's a tropical storm warning, rain pretty much in the forecast for today and tomorrow...This is the price we pay here in Florida. The up side? When parts of the country are shoveling snow in February, we're "freezing" in much warmer weather. Such is life.

Enough rambling about the weather. Here are today's six recipes to help you through the day. Enjoy!

STRAWBERRY SPINACH SALAD WITH BUTTERMILK DRESSING

Creamy buttermilk dressing pairs well with juicy, fresh strawberries and crisp spinach. A great choice for lunch or brunch.

Makes 8 servings

Source: Jennie-O

View online with photo and print version: http://diabeticgourmet.com/recipes/html/1335.shtml

Ingredients

2 cups sliced strawberries, divided

4 ounces cream cheese, cut into small cubes and divided

1/3 cup buttermilk

6 cups fresh spinach

1 small red onion, cut into thin rings

Directions

In blender container, combine 3/4 cup strawberries, cream cheese and buttermilk; process until smooth.

In large salad bowl, toss together spinach, onion and remaining 1-1/4 cups strawberries. Serve with dressing.

Nutritional Information Per Serving: Calories: 70; Protein: 2 g; Fat: 5 g; Sodium: 70 mg; Cholesterol: 15 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 6 g

LEMON HERB CHICKEN

Yield: 6 servings

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Find this recipe at: http://diabeticgourmet.com/recipes/html/756.shtml

Ingredients

1/4 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons herbes de Provence

1/4 teaspoon freshly ground black pepper

6 (3 ounce) boneless, skinless chicken breast halves

Vegetable oil cooking spray

Directions

In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat. Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.

Remove chicken from marinade and discard marinade.

Place chicken on the grill and cook for 10 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.

Nutritional Information Per Serving: Calories: 175; Protein: 21 g; Fat: 13 g; Sodium: 76 mg; Cholesterol: 68 mg; Dietary Fiber: 0 g; Carbohydrates: 0.5 g; Exchanges: 3 Lean Meat, 2 Fat

ORANGE TAPIOCA

Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/361.shtml

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutritional Information Per Serving: Calories: 117; Protein: 5 g; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Carbohydrates: 21 g; Exchanges: 1-1/2 Other Carbohydrate

ISLAND SALAD

Yield: 2 servings

Source: Mix 'n Match Meals in Minutes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/13.shtml

View recipe: http://diabeticgourmet.com/recipes/html/724.shtml

Ingredients

1/2 head Boston lettuce (or similar)

1 cup canned hearts of palm, drained and sliced

2 Tablespoons Paul Newman's Oil and Vinegar Salad Dressing

Directions

Wash and dry lettuce and tear into bite-sized pieces.

Place in salad bowl. Add hearts of palm and dressing.

Toss and serve with the fish.

Nutritional Information Per Serving: Calories: 113; Protein: 3 g; Fat: 9 g; Sodium: 480 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable, 2 Fat

NEW POTATOES WITH OLIVE OIL AND GARLIC

Serves: 4 (1 Serving = About 3 potatoes)

Source: The New Family Cookbook For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/358.shtml

Ingredients

12 small new potatoes (1 pound total)

1 tablespoon plus 1 teaspoon extra virgin olive oil

1 large clove garlic, minced

1/4 teaspoon salt

Pinch of freshly ground pepper

Directions

Peel off a 1/2-inch strip of skin around the center of each potato.

Place the potatoes in a steamer set over simmering water. Cover and steam until tender, 15 to 20 minutes. Drain and reserve.

Heat the oil and garlic in a nonstick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes. Add the potatoes and roll them in the oil mixture. Season with salt and pepper.

Nutritional Information Per Serving: Calories: 123; Protein: 3 g; Fat: 5 g; Sodium: 153 mg; Cholesterol: 0 mg; Carbohydrates: 19 g; Exchanges: 1 Starch, 1 Fat

PINEAPPLE LIME SORBET

Yield: 4 servings

Source: The Best Diabetes Cookbook

Find this recipe at:http://diabeticgourmet.com/recipes/html/566.shtml

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