Thursday Recipes

Here are today's six diabetic recipes (a little late) for you to try. Enjoy!

CALIFORNIA AVOCADO PIQUILLO PEPPER FRITTATA

Yield: 8 servings.

Source: Recipe provided by the California Avocado Commission and developed by Chefs Mary Sue Milliken and Susan Feniger.

Find this recipe at: http://diabeticgourmet.com/recipes/html/862.shtml

Ingredients

1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice *

1/2 cup jarred roasted piquillo peppers, cut into 1/4-inch strips

1 clove garlic, minced

1 Tbsp. extra virgin olive oil

2 tsp. sherry vinegar

Salt, to taste

Freshly ground black pepper, to taste

8 eggs

1/2 cup grated Spanish manchego cheese **

2 Tbsp. chopped Italian parsley

2 Tbsp. extra virgin olive oil, for cooking

Directions

In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.

Preheat the oven to 400F. In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.

Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the bottom is set and the top is still runny. Occasionally lift the outer edges so the uncooked egg can run underneath.

Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.

Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

** Crumbled goat cheese may be substituted for Spanish manchego cheese.

Nutritional Information Per Serving : Calories: 300; Protein: 16 g; Fat: 23 g; Sodium: 370 mg; Cholesterol: 440 mg; Saturated Fat: 6 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 8 g

APPLE CINNAMON MUFFINS

Servings: 12

View recipe: http://diabeticgourmet.com/recipes/html/170.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=170

Ingredients

1-1/4 cup oat bran cereal; uncooked

1 cup whole wheat flour

2 tsp ground cinnamon

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 cup unsweetened applesauce

1 cup apple, peeled, cored, diced

1/2 cup honey

1/2 cup vegetable oil

1 egg

1 tsp pure vanilla extract

Directions

Preheat oven to 375.

Coat 12 medium-size cups with vegetables oil or line with paper baking cups.

In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.

In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.

Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.

Nutritional Information Per Serving: Calories: 160; Protein: 3 g; Fat: 7 g; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit

CRANBERRY ORANGE BREAD

Servings: 16

View recipe: http://diabeticgourmet.com/recipes/html/177.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=177

Ingredients

2 cups all-purpose flour

1 cup Quaker Oats (quick or old fashioned, uncooked)

2 tablespoons fructose

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (optional)

3/4 cup skim milk

3/4 cup egg substitute or 3 whole eggs

1/3 cup unsweetened orange juice

1/4 cup vegetable oil

1 tablespoon grated orange peel

1/2 cup chopped cranberries, fresh or frozen

1/4 cup chopped nuts* (optional)

Directions

Heat oven to 350F.

Grease and flour 9x5-inch loaf pan.

Combine first 6 ingredients; mix well. Set aside.

Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan.

Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

*To toast nuts for extra flavor, spread evenly in small baking pan. Bake in 350F oven 7 to 10 minutes or until light golden brown.

Nutritional Information Per Serving: Calories: 130; Protein: 4 g; Fat: 4 g; Sodium: 80 mg; Carbohydrates: 19 g; Exchanges: 1 Starch/Bread , 1 Fat

PEACH FROZEN YOGURT

This comes from Diabetic Connect, and starts off, “This tasty dessert treat only has 3 ingredients! Not to mention it's incredibly easy to make and delicious.” Makes 8 servings.

View this online here.

Ingredients

2 cups peeled, chopped peaches

1/4 cup honey

2 1/2 cups non-fat plain Greek yogurt

Directions

Blend all ingredients together in a blender or food processor.

Pour into a ice cream maker. Freeze according to manufacturer's directions.

Pour into a freezer safe container and freeze for 1 hour until hard, but not frozen solid.

NOTE: frozen yogurt that is not eaten can be poured into Popsicle molds for a later treat.

Nutritional Facts: Servings: 8; For 1/2 cup of frozen yogurt: Calories 90; Total Fat 0g; Sodium 31mg; Carbohydrates 15g; Sugars 13g; Protein 7g

GREEN BEANS WITH CITRUS MUSTARD

Provides 3g. dietary fiber.

Yield: Makes 4 servings.

Source: AICR

Find this recipe at: http://diabeticgourmet.com/recipes/html/432.shtml

Ingredients

3/4 pound green beans, stemmed and halved

1 Tbsp. Dijon-style mustard

1 tsp. lime juice

1/2 tsp. salt

1 Tbsp. mint, cut into very thin strips

1/4-1/2 tsp. grated lemon zest, according to taste

1 tsp. minced shallot

Salt and freshly ground black pepper, to taste

Directions

Steam beans 5 minutes or until tender but still crisp.

While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy. Mix in mint, lemon zest and shallots.

Drain cooked beans and add to the mustard mixture, stirring to coat them. Season to taste with salt and pepper. Serve at room temperature. This dish can be refrigerated for 24 hours. Bring to room temperature before serving.

Frozen whole green beans may be used, although they will be less crisp than fresh ones. For frozen beans, reduce cooking time to 3 minutes.

Nutritional Information Per Serving: Calories: 30; Protein: 2 g; Sodium: 391 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable

PENNE ALLA PESTO

Servings: 4

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=194

View recipe: http://diabeticgourmet.com/recipes/html/194.shtml

Ingredients

1-1/2 cups fresh basil, stems removed

2 cloves garlic, chopped

2 tbsp olive oil

1/4 cup plus 2 tbsp pine nuts, toasted

2 Tbs. grated Parmesan cheese

3/4 lb. cooked penne, hot

Directions

Wash and dry basil. Place basil in a blender or food processor with garlic, olive oil, pine nuts, cheese and pepper to taste; purée.

Transfer cooked penne to a serving bowl. Add pesto and toss thoroughly to serve.

Nutritional Information Per Serving: Calories: 209; Protein: 5 g; Fat: 13 g; Sodium: 66 mg; Cholesterol: 2 mg; Carbohydrates: 19 g; Exchanges: 2-1/2 Fat; 2-1/2 Starch