Friday Recipes

A recent clinical trial has shown that a medication commonly prescribed for Type 2 diabetes can help delay or slow the development of heart disease in Type 1 diabetic patients. The article (“Type 2 Diabetes Drug May Slow Heart Disease for Type 1 Diabetics”), published on August 26 in The Diabetic News, states that metformin “can promote a patient's ability to repair their own damaged blood vessels by increasing vascular stem cells,” and may help lower Type 1 diabetic patients' risk of developing heart disease.

You can read the article in its entirety here.

And now for today's six diabetic recipes to help you through the weekend. Enjoy!

CHILE CORN PUDDING

This recipe starts off, “This cream corn pudding is a sturdy custard that makes a great mate to a grilled pork roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.” Serves 6.

Find this recipe at: http://diabeticgourmet.com/recipes/html/336.shtml

Ingredients

2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained

4 eggs

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne (ground red pepper)

1 (3-oz) can chopped green chiles, drained

1 cup milk

Directions

Heat oven to 350 degrees F. In large bowl, beat together all ingredients. Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 70; Protein: 4 g; Sodium: 350 mg; Cholesterol: 0 mg; Carbohydrates: 4 g; Exchanges: 1 Vegetable

CORN AND BLACK BEAN SALAD

This recipe begins, “Purple black beans, golden sweet corn and diced red and green bell pepper make a colorful medley in this easy salad. Make it ahead and refrigerate; it keeps up to 5 days.” Makes 4 cups. Serving size about 1/2 cup.

Find this recipe at: http://diabeticgourmet.com/recipes/html/334.shtml

Ingredients

1 (15-oz.) can cooked black beans, drained

1 (10-oz.) can corn kernels, drained

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

2 green onions, sliced

2 tablespoon minced parsley

1 tablespoon vegetable oil

2 tablespoons lime juice

Freshly ground black pepper, to taste

Directions

In large bowl, toss together ingredients, except pepper. Generously sprinkle salad with pepper. Cover and refrigerate 2-24 hours before serving.

Nutritional Information Per Serving: Calories: 120; Protein: 6 g; Fat: 6 g; Sodium: 60 mg; Cholesterol: 66 mg; Carbohydrates: 20 g; Exchanges: 1 Bread/Starch, 1 Vegetable, 1 Fat

BROCCOLI FRITTATA

Yield: 4 Servings

View recipe: http://diabeticgourmet.com/recipes/html/692.shtml

Ingredients

1/2 cup non-fat cottage cheese

1/2 tsp dried dill

2 cup fat-free egg substitute

2 cups frozen chopped broccoli

1 tsp olive oil

2 tsp margarine

1 large onion, diced

Directions

Mix cottage cheese and egg substitute together; set aside.

In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.

Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.

Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.

As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.

Invert onto a serving plate and cut into wedges.

Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat

TOMATO AND RED ONION SALAD

The recipe begins, “This salad is best in season: With summer-ripe tomatoes, sweet onion and chives from the garden this is summer eating at its best.”

Serves 8.

Find this recipe at: http://diabeticgourmet.com/recipes/html/337.shtml

Ingredients

4 large ripe tomatoes, cored and sliced

1/2 large red onion, sliced thinly

2 tablespoons olive oil

4 tablespoons cider vinegar

2 tablespoons chopped chives

Salt and pepper to taste

Directions

Arrange tomato and onion slices in shallow bowl. Stir together oil and vinegar, season to taste. Drizzle dressing over tomatoes and onions. Let stand for 30 minutes; garnish with chives.

Nutritional Information Per Serving: Calories: 50; Protein: 1 g; Fat: 3 g; Sodium: 300 mg; Cholesterol: 0 mg; Carbohydrates: 4 g; Exchanges: 1 Vegetable

WARM MOLE BEAN DIP

Yield: Makes 8 servings.

View recipe: http://diabeticgourmet.com/recipes/html/706.shtml

Ingredients

1 Tbsp. tomato paste

1 small tomato, seeded and chopped

1/2 cup mild, medium or hot chunky salsa

2 Tbsp. chopped cilantro

1/2 tsp. salt, or to taste

3/4 cup (3 ounces), shredded, reduced-fat Jack cheese

One (15-ounce) can pinto beans, rinsed and drained

2 tsp. canola oil

1/2 cup finely chopped onion

1 small jalapeno pepper, seeded and finely chopped

1 tsp. chili powder

1 tsp. unsweetened cocoa powder

1 tsp. ground cumin

1 tsp. dried oregano

Directions

Preheat the oven to 400 degrees.

Coat a 9-inch pie plate with cooking spray and set aside.

In a food processor, whirl beans until pureed but still slightly lumpy. Scoop beans into a mixing bowl and set aside.

In medium skillet, heat oil over medium heat. Saute onion and jalapeno until onion is soft, 5 minutes. Add chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, 1 minute. Mix in tomato paste and cook for 30 seconds. Add contents of the pan to the pureed beans.

Add tomato, salsa, cilantro and salt, to beans and mix to combine all ingredients. Spread bean mixture in an even layer in the prepared pan. Sprinkle cheese over the top.

Bake until cheese is melted and bubbly and beans are heated through, 12 to 15 minutes. Serve immediately, accompanied by a bowl of baked tortilla chips.

Nutritional Information Per Serving: Calories: 100; Protein: 5 g; Fat: 3.5 g; Sodium: 370 mg; Saturated Fat: 1.5 g; Dietary Fiber: 3 g; Carbohydrates: 11 g

SIMPLE VEGGIE SKEWERS

Yield: 12 appetizers

Source: The Complete Diabetes Prevention Plan

Info: http://diabeticgourmet.com/book_archive/details/60.shtml

Print: http://diabeticgourmet.com/recipes/html/779.shtml

Ingredients

1 medium-small zucchini squash

12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)

12 small whole fresh mushrooms

12 pitted jumbo black olives

12 cherry or grape tomatoes

12 wooden skewers (6-inches each)

1/2 cup light ranch salad dressing (optional)

Directions

Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.

Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.

Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.

Nutritional Information (Per Serving): Calories: 58; Protein: 5 g; Sodium: 138 mg; Cholesterol: 7 mg; Fat: 2.8 g; Dietary Fiber: 1 g; Carbohydrates: 2 g; Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat