Thursday Recipes

It's been one of those days, which, of course, means posting later than I'd planned. But no matter...here are today's six diabetic recipes to get you through the rest of the day. Enjoy!

WILD RICE

Yield: 4-5 servings

Source: Fix-It and Forget-It Diabetic Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/759.shtml

Ingredients

1 cup wild rice, or wild rice mixture, uncooked

1/2 cup sliced mushrooms

1/2 cup diced onions

1/2 cup diced green, or red, peppers

1 tablespoon oil

1/4 teaspoon salt

1/4 teaspoon pepper

2-1/2 cups 98% fat-free, reduced-sodium chicken broth

Directions

Layer rice and vegetables in slow cooker.

Pour oil, salt, and pepper over vegetables. Stir.

Heat chicken broth. Pour over ingredients in slow cooker.

Cover. Cook on HIGH 2-1/2 to 3 hours, or until rice is soft and liquid is absorbed.

Nutritional Information Per Serving: Calories: 157; Protein: 6 g; Fat: 3 g; Sodium: 370 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Sugars: 3 g; Carbohydrates: 27 g; Exchanges: 2 Starch

CUSTARD PEACH TART

View this online here.

Ingredients

1 cup all-purpose flour

1/4 teaspoon plus 1/8 teaspoon salt, divided

4 tablespoons cold margarine, cut into pieces

2 to 3 tablespoons cold water

1 egg, separated

2 eggs

3 tablespoons sugar substitute*

1 teaspoon vanilla

1/4 teaspoon ground nutmeg

1 cup fat-free (skim) milk

Fat-free whipped topping (optional)

Caramel syrup (optional)

3/4 package (12 ounces) frozen unsweetened peach slices, thawed and drained

Directions

Preheat oven to 400°F. Combine flour and 1/4 teaspoon salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2 tablespoons water just until moistened, adding additional water if necessary. Shape dough into disc.

Roll out dough into 11-inch circle on lightly floured surface. Place dough in 9-inch tart pan with removable bottom. Turn under edge of dough. Pierce bottom and side of dough with fork. Beat egg white with fork; lightly brush egg white onto bottom and side of crust. Discard remaining egg white. Place tart pan on baking sheet. Bake 10 minutes. Cool in pan on wire rack.

Meanwhile, whisk egg yolk, 2 eggs, sugar substitute, vanilla, nutmeg, and remaining 1/8 teaspoon salt in large bowl until blended. Microwave milk 1 minute on HIGH or until hot. (Do not boil.) Whisk milk into egg mixture until blended. Arrange peach slices in crust; pour egg mixture over peaches.

Bake 25 to 27 minutes or until set. Remove to wire rack; cool to room temperature. Refrigerate at least 2 hours or until chilled. Serve with whipped topping and caramel sauce, if desired.

*Note: This recipe was tested with sucralose-based sugar substitute.

Yield: 8 servings.

Nutrition Facts Per Serving: Calories: 130, Carbohydrates: 14 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 80 mg, Sodium: 165 mg, Fiber: 1 g; Exchanges per serving: 1 Bread/Starch, 1 Fat.

GREEK CHICKEN

Yield: 4-6 servings

Source: Fix-It and Forget-It Diabetic Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/760.shtml

Ingredients

4 potatoes, unpeeled, quartered

2 pounds chicken pieces, trimmed of skin and fat

2 large onions, quartered

1 whole bulb garlic, minced

3 teaspoons dried oregano

3/4 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

Directions

Place potatoes in bottom of slow cooker.

Add chicken, onions, and garlic. Sprinkle with seasonings.

Top with oil. Cover. Cook on HIGH 5-6 hours, or on LOW 9-10 hours.

Nutritional Information Per Serving: Calories: 278; Protein: 27 g; Fat: 6 g ; Sodium: 358 mg; Cholesterol: 65 mg; Dietary Fiber: 4 g; Sugars: 9 g; Carbohydrates: 29 g; Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Lean Meat

SUMMER RADISH SALAD

Servings: 6

View online: http://diabeticgourmet.com/recipes/html/8.shtml

Ingredients

1/2 cup lemon juice

1 tablespoon olive oil

2 tablespoons chives, raw and chopped

2 tablespoons parsley, dried or fresh

1 teaspoon lite soy sauce

1/4 teaspoon fresh ground black pepper

4 cups radish, sliced

Directions

Mix all ingredients together well and refrigerate until ready to serve.

Nutritional Information Per Serving: Calories: 46; Protein: 0.8 g; Fat: 2.6 g; Sodium: 49 mg; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1/2 Fat

GARLIC CHICKEN BREASTS

Yield: 4 servings

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

Find this recipe at: http://diabeticgourmet.com/recipes/html/762.shtml

Ingredients

Vegetable oil cooking spray

2 teaspoons olive oil

4 garlic cloves, minced

4 teaspoons brown sugar

4 (3 ounces) boneless, skinless chicken breast halves

Directions

Preheat the oven to 500 degrees F. Line a shallow roasting pan with foil; spray the foil with cooking spray.

Heat oil in a small nonstick skillet over medium-low heat. Add garlic and cook, stirring frequently, for 1 to 2 minutes or until it begins to soften. Remove from heat and stir in brown sugar until well mixed.

Place chicken breast halves in the prepared pan. Spread garlic mixture evenly over chicken.

Bake for 10 to 15 minutes or until chicken is cooked through, no longer pink, and its juices run clear.

Nutritional Information Per Serving: Calories: 253; Protein: 25 g; Fat: 7 g; Sodium: 5 mg; Cholesterol: 129 mg; Dietary Fiber: 0 g; Carbohydrates: 5 g; Exchanges: 6 Lean Meat, 1 Fat, 1/2 Fruit

TURKEY BACON BURGER

This recipe begins, “If you're a fan of The Biggest Loser show, then you may have recently watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try.”

Makes 10 servings

Source: Jennie-O

View online with photo and print: http://diabeticgourmet.com/recipes/html/1323.shtml

Ingredients

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1 (16-ounce) package Jennie-O Lean Ground Turkey

1/2 cup minced onion

1 tablespoon chopped garlic

1/2 teaspoon freshly ground black pepper

10 lettuce leaves

10 tomato slices

20 sweet onion slices

avocado slices, if desired

pickled jalapeno slices, if desired

mustard, if desired

Directions

In large mixing bowl, combine ground turkey, onion, garlic and pepper.

Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.

Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.

Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.

Jennie-O also recommends adding 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.

Always cook to an internal temperature of 165F. Learn how to safely handle turkey.

Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g ; Carbohydrates: 6 g