Here are today's six diabetic recipes to help you through the day. Enjoy!
GARLIC CHICKEN
Servings: 4
View recipe: http://diabeticgourmet.com/recipes/html/79.shtml
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Source: Gourmet Inspirations Healthy Cooking
Ingredients
2 teaspoons oil
4 single chicken breasts (16 oz. raw weight) skinned, boned, washed, cut into 1" strips
5-6 cloves garlic, sliced
2-1/4 cups chicken broth, low-sodium
1/4 cup lemon juice
1/3 cup dry white wine
1/4 teaspoon salt
Ground black pepper to taste
Directions
In a large skillet, heat oil to medium high.
Stir-fry chicken strips until well browned on both sides. Remove chicken pieces and set aside.
Saute garlic slices until soft and golden.
Stir in chicken broth, lemon juice, and wine.
When mixture is hot, reduce heat to medium and return chicken to skillet. Simmer a few minutes to heat through.
If desired, thicken sauce with pinch of instant potatoes. Serve over rice, if desired.
Nutritional Information Per Serving: Calories: 165; Protein: 19 g; Fat: 7 g; Carbohydrates: 3 g; Exchanges: 3 Low-Fat Meat
GARLIC CAULIFLOWER
Servings: 4
View recipe: http://diabeticgourmet.com/recipes/html/78.shtml
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Ingredients
1 small head of cauliflower
1 tablespoons virgin olive oil
2 large cloves garlic-minced
1 tablespoon toasted sesame seeds
Dash paprika (optional)
Pepper to taste (optional)
Directions
In a large kettle, bring 2 quarts of water to a boil.
Trim cauliflower and break into flowerets.
Drop into boiling water and cook about 2 minutes.
Drain in a colander.
In a large, non-stick skillet, heat oil and toast garlic.
Add cauliflower and sesame seeds and saute for 1 minute.
Dust with paprika and pepper before serving (optional).
Nutritional Information Per Serving: Calories: 76; Protein: 3 g; Fat: 5 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1 Fat
SIMPLE PINEAPPLE CARROTS (PAREVE)
Makes 4 Servings.
Source: Passover Lite Kosher Cookbook
Author: Gail Ashkanazi-Hankin
Find this recipe at: http://diabeticgourmet.com/recipes/html/812.shtml
Ingredients
3 cups carrots, cut into match sticks
3/4 - 1 cup pineapple juice
1 tsp. potato starch
1/2 tsp. ground ginger
1/2 cup pineapple tidbits
Directions
In a saucepan, combine carrots and 1/2 cup of pineapple juice.
Bring to a boil.
Reduce heat, cover, and simmer until tender.
Meanwhile, in a small bowl, mix together the potato starch, remaining pineapple juice, and ginger.
Stir into the carrot mixture along with the pineapple tidbits and heat through until the juices thicken.
Nutritional Information Per Serving: Calories: 109; Sodium: 30 mg; Cholesterol: 0 mg; Carbohydrates: 25 g; Exchanges: 1-1/2 Vegetable; 1 Fruit
TORTELLINI EN BROCHETTE
Servings: 20
Source: Family Circle "All-Time Favorite Recipes"
View recipe: http://diabeticgourmet.com/recipes/html/106.shtml
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Ingredients
1 package (9 ounces) refrigerated spinach-cheese tortellini
1 package (9 ounces) refrigerated plain cheese tortellini
Parmesan Dip:
1-1/2 cups ranch-style salad dressing
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
Salt (optional)
1/4 teaspoon black pepper
Directions
Cook tortellini in a large pot of lightly salted boiling water until al dente, firm but tender. Drain; cool under cold running water.
Prepare Parmesan dip: Combine dressing. Parmesan cheese, parsley, garlic, salt if desired and pepper in a small bowl. Refrigerate until ready to serve.
Skewer tortellini on wooden picks; place on a serving plate. Serve with dip.
Nutritional Information Per Serving: Calories: 146; Protein: 5 g; Fat: 10 g; Sodium: 233 mg; Cholesterol: 33 mg; Carbohydrates: 10 g; Exchanges: 1 Bread/Starch; 2 Low-Fat Milk; 1 Vegetable
REALLY RASPBERRY PARFAITS
Yield: 4 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/837.shtml
Ingredients
1 cup light raspberry yogurt
1/2 cup nonfat or light whipped topping
2 cups fresh raspberries, rinsed and patted dry
2 tablespoons sliced almonds
Directions
Place the yogurt in a bowl and fold in the whipped topping.
Place 1/4 cup of raspberries in each of four 8-ounce wine glasses.
Top the berries in each glass with 3 tablespoons of the yogurt mixture.
Repeat the layers and top each serving with a sprinkling of almonds.
Serve immediately.
Nutritional Information Per Serving: Calories: 83; Protein: 2.7 g; Fat: 2.3 g; Cholesterol: 1 mg; Dietary Fiber: 4.5 g; Carbohydrates: 14 g; Exchanges: 1 Carbohydrate, 1/2 Fat
FRUITFUL FROZEN YOGURT
Yield: 6 servings
Source: Diabetic Dream Desserts
Find this recipe at: http://diabeticgourmet.com/recipes/html/841.shtml
Ingredients
1-1/2 cups frozen fruit, coarsely chopped and thawed (such as raspberries, strawberries, blueberries, blackberries, cherries, or peaches)
4 cups light vanilla yogurt (or use the same flavor yogurt as the fruit you choose)
Sugar substitute equal for 1/4 cup sugar
Directions
Place the fruit and the accumulated juices in a large bowl and mash slightly with a fork.
Stir in the yogurt and sugar substitute.
Pour the mixture into a 1-1/2 quart ice cream maker and proceed as directed by the manufacturer.
Spoon into dessert dishes and serve immediately.
Nutritional Information Per Serving: Calories: 114; Protein: 8 g; Fat: 0.4 g; Sodium: 122 mg; Cholesterol: 4 mg; Carbohydrates: 19 g; Exchanges: 1 Carbohydrate
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