Okay, article time. According to an article in The Diabetic News, “a potential new way of treating high blood pressure, or hypertension, by targeting aberrant nerve signals in the carotid bodies” has been identified by University of Bristol and Afferent Pharmaceuticals researchers. The treatment may be better than existing medications. View the article, titled “New Blood Pressure Treatment May Be Superior to Current Strategies” here.
And now, for today's six yummy diabetic recipes. Enjoy!
TOMATO-ROSEMARY CHICKEN
Servings: 12
View online: http://diabeticgourmet.com/recipes/html/12.shtml
Source: Family Circle: All-time Favorite Recipes
Ingredients
12 Boneless, skinless chicken breast halves (4 pounds total)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup all-purpose flour
2 tbsp vegetable oil (or olive oil)
2 tbsp butter (or margarine)
5 cloves garlic, chopped
1/4 pound proscuitto, chopped
1/3 cup dry white wine
1 tbsp chopped fresh rosemary or 1 tsp dried, crumbled
12 plum tomatoes, diced
1/2 cup chicken broth
Directions
Season both sides of chicken breast halves with salt and pepper. Place flour on a sheet of waxed paper. Turn chicken in flour to coat both sides; shake off any excess and place chicken on another piece of waxed paper.
Heat oven to 375F.
Heat 1 tbsp oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. Add 6 chicken breast halves and saute until lightly browned, about 3 minutes per side.
Place chicken in a 15x10x1-ich jelly-roll pan in a single layer, filling half of pan. Repeat with remaining oil, butter, and chicken.
Bake chicken in heated 375F oven for 20 minutes or until internal temperature registers 170F on an instant-read thermometer.
Meanwhile, add garlic and proscuitto to skillet; cook over medium heat, stirring constantly, 3 minutes. Add wine and rosemary; cook 2 minutes, stirring up any browned bits from bottom of skillet.
Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.
Place chicken on a serving platter; pour sauce over top. Serve immediately.
Nutritional Information Per Serving: Calories: 257; Protein: 34 g; Fat: 11 g; Sodium: 377 mg; Cholesterol: 89 mg; Carbohydrates: 5 g; Exchanges: 4 Low-Fat Meat; 1 Vegetable
PATRIOTIC STRAWBERRY CLOUDS
Prep time: 25 minutes; Chill time: 1 hour
Makes 12 servings
Source: California Strawberry Commission
Find this recipe at: http://diabeticgourmet.com/recipes/html/765.shtml
Ingredients
1/2 cup crispy chow mein noodles
1 cup white chocolate chips
1 cup heavy whipping cream
1 tablespoon SPLENDA No Calorie Sweetener, Granulated
1 teaspoon vanilla extract
1 cup (6 ounces) blueberries
3 cups (about 1 pound) stemmed sliced California strawberries
Directions
Line 12 muffin cups with paper baking cups.
Place about 2 teaspoons chow mein noodles into each.
Melt chocolate according to package directions; spoon about 1 tablespoon into each cup to cover noodles.
Refrigerate at least 1 hour to set.
In mixer bowl, combine cream, Splenda and vanilla; beat on medium speed of electric mixer until soft peaks form. Gently fold in blueberries.
Spoon an equal amount of cream mixture into each cup.
Top with strawberries; serve immediately.
Nutritional Information Per Serving: Calories: 169; Protein: 2 g; Fat: 15 g; Sodium: 37 mg; Cholesterol: 34 mg; Dietary Fiber: 2 g; Carbohydrates: 8 g
ORANGE AND JICAMA SALAD
Servings: 2
View online: http://diabeticgourmet.com/recipes/html/9.shtml
Ingredients
Butter lettuce leaves
Salt
1 tablespoon fresh orange juice
Freshly ground pepper
1 large orange, peeled and sliced
1/2 cup red onion, chopped
1 teaspoon white wine vinegar
1 tablespoon minced fresh cilantro
1 cup Jicama, julienned
1 teaspoon olive oil
Directions
Line plates with lettuce.
Top with orange slices.
Mound with jicama.
Sprinkle with chopped red onion.
Blend juice, vinegar, salt & pepper in small bowl.
Whisk in oil in thin stream.
Spoon over salads.
Garnish with minced cilantro.
Nutritional Information Per Serving: Calories: 282; Protein: 4.9 g; Fat: 2.8 g; Sodium: 36 mg; Carbohydrates: 10 g; Exchanges: 1 fruit; 1 vegetable; 1 fat; 1 starch
STEAMED ASPARAGUS
Serving size: 4 ounces Asparagus or 1/4 of recipe
Yield: 4 servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/763.shtml
Ingredients
1 pound asparagus
Directions
Try to select medium-size asparagus. Break off tough ends and discard. Wash stalks in cold water.
Place a steamer basket in a skillet or pot and fill with enough water until it just touches the bottom of the steamer basket. Place over high heat and bring to a boil.
Add asparagus and cover. Steam for 5 to 8 minutes, or until tender, depending on the thickness of spears.
Remove asparagus with tongs and drain.
Serve immediately, at room temperature, or very slightly cooled.
Nutritional Information Per Serving: Calories: 23; Protein: 2.5 g; Sodium: 2 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable
SLOW COOKER LAYERED ENCHILADA DINNER
This comes from Diabetic Connect and can be viewed online here.
Prep Time: 30 minutes - Total Time: 5:00 hours - Makes 6 servings
Source: BettyCrocker.com
Ingredients
1 pound (at least 80% lean) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10-3/4 ounce) condensed cream of mushroom soup
1 can (4.5 ounce) chopped green chiles
1 can (10 ounce) enchilada sauce
6 corn tortillas (6-inch) (low-carb available)
3 cups shredded Monterey Jack cheese (12 ounces)
Paprika
Chopped fresh cilantro (optional)
Directions
In a 10-inch skillet, cook ground beef, onion, and garlic clove over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
Spray 3-1/2 to 4-quart slow cooker with cooking spray. Place 3 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of the beef mixture, spreading evenly. Drizzle with about 1/4 cup of the enchilada sauce. Sprinkle with 1 cup of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce, and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro, if desired.
Nutritional Facts: Servings: 6; Calories: 500; Total Fat: 31g; Sat Fat: 15g; TransFat: 1g; Cholesterol: 100mg; Total Carbs: 27; Dietary Fiber: 3g; Protein: 30g
BOMBAY CHICKEN
Servings: 5
View online: http://diabeticgourmet.com/recipes/html/10.shtml
Ingredients
1 teaspoon reduced-calorie margarine
1 teaspoon chicken-flavored bouillon, granules
1/4 cup chopped almonds
2 teaspoons curry powder, divided
1 cup boiling water
1 cup diced, unpeeled apple
1/2 cup skim milk
1/2 cup chopped onion
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
1 cup chopped, cooked chicken
1 tablespoon all-purpose flour
Directions
Melt margarine in a large skillet over medium heat; add almonds.
Cook 10 minutes or until almonds are golden brown; stirring frequently.
Sprinkle almonds with 1 teaspoon curry powder, toss lightly to coat, and cook for another minute or two.
Remove almonds to a plate lined with paper towels; let drain.
Add apple, onion, and mushrooms to skillet and saute 5 minutes.
Stir in remaining 1 teaspoon curry powder and flour.
Cook over low heat 2 minutes, stirring frequently.
Dissolve bouillon granules in boiling water and add to skillet with milk and lemon juice.
Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated.
Nutritional Information Per Serving: Calories: 116; Protein: 8 g; Fat: 6 g; Sodium: 38 mg; Carbohydrates: 9 g; Exchanges: 1 Medium-Fat Meat
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