Tuesday Recipes - and an Article

Good news for many diabetics who use insulin: Eli Lilly and Company has plans to help those who either have no insurance or have not yet met their deductible of high-deductible insurance plans. According to an article in a recent Diabetes Self-Management e-newsletter, the insulin manufacturer will begin offering discounts “by as much as 40% for those who pay full retail prices at the pharmacy” beginning January 1, 2017.

The discount will be provided through a partnership between Lilly and Express Scripts, and will apply to all forms of Basaglar, Humalog, and Humulin U100.

“The program can be accessed through a smartphone app or the Blink Health website, which does not have any fees or monthly premiums,” according to the article.

To read the article ( “Cost of Insulin to Decrease for Some as Eli Lilly Offers Discounts”) in its entirety, click here.

And now for today's six yummy diabetic recipes. Enjoy!

GINGERBREAD RAISIN MUFFINS

This recipe begins, “All the flavor of the dessert made into a muffin.”

Yield: 12 servings

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1180.shtml

Ingredients

1-1/2 cups all-purpose flour

2 cups Kellogg's Special K cereal, crushed to 1 cup

3/4 cup Equal Spoonful or Granulated*

1/2 cup raisins

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup low-fat buttermilk

2 egg whites

2 tablespoons vegetable oil

3 tablespoons light molasses

* May substitute 18 packets Equal sweetener

Directions

Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.

Combine flour, crushed cereal, Equal, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.

Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.

Bake in preheated 400F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 152; Protein: 4 g; Fat: 4 g; Sodium: 273 mg; Cholesterol: 1 mg; Carbohydrates: 26 g; Exchanges: 2 starch, 1/2 fat

BAKED CINNAMON APPLESAUCE

This begins, “A unique applesauce that bakes in your oven. Citrus flavors enhance the 2 different apple varieties used. Delicious enough to serve as a healthy dessert.”

Yield: Makes 12 servings

Source: Equal

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=873

View recipe: http://diabeticgourmet.com/recipes/html/873.shtml

Ingredients

1 orange

1 lemon

3 pounds Granny Smith apples, peeled, cored, quartered

3 pounds Royal Gala or Braeburn apples, peeled, cored, quartered

3 tablespoons stick butter or margarine, cut into small pieces

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Equal Spoonful*

* May substitute 12 packets Equal sweetener

Directions

Grate peel of orange and lemon. Place in 3-quart glass or non- corrosive casserole with cover. Squeeze juice from orange and lemon; add to grated peel in casserole. Add apples, butter, cinnamon and nutmeg. Toss to combine.

Cover with casserole lid. Bake in preheated 350F oven 1-1/2 hours. Remove from oven and let stand covered 30 minutes. Carefully remove lid. Stir to break up apples. Stir in Equal®.

Serve warm or refrigerate, covered, several hours before serving.

Nutritional Information Per Serving: Calories: 129; Protein: 0 g; Fat: 3 g; Sodium: 1 mg; Cholesterol: 8 mg; Carbohydrates: 27 g; Exchanges: 2 fruit, 1/2 fat

CREAM OF POTATO SOUP

Yield: 6 servings

Source: "Cooking with the Diabetic Chef" by Chris Smith

Info: http://diabeticgourmet.com/book_archive/details/23.shtml

Ingredients

1/2 tablespoon olive oil

1/2 medium onion, diced

1 stalk celery, diced

1 quart chicken stock

1 pound potatoes, peeled and quartered

1/2 teaspoon marjoram

1 cup low-fat (1%) milk

1/2 teaspoon salt

1/4 teaspoon white pepper

4 tablespoons fresh parsley, minced

Directions

Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook about 5 minutes, or until the vegetables are tender. Add the chicken stock, potatoes, marjoram, and thyme. Bring to a simmer and cover to cook for 25-30 minutes, or until the potatoes are tender.

Place the mixture in a food processor and blend until smooth. Whisk in the milk until the mixture is then enough. Add the salt and pepper and mix well. Serve with 1 tablespoon of parsley overtop of each bowl.

Nutritional Information Per Serving (About 1 cup): Calories: 121, Fat: 3 g, Cholesterol: 6 mg, Sodium: 296 mg, Carbohydrate: 19 g, Protein: 5 g, Diabetic Exchanges: 1 Starch, 1/2 Fat

CURRIED RICE

Yield: 6 servings (Makes 2-1/2 - 3 cups)

Source: "Light and Easy Diabetes Cuisine"

Info: http://diabeticgourmet.com/book_archive/details/24.shtml

Ingredients

2 cups Chicken Broth

1 cup brown Basmati rice, well rinsed

2 teaspoons virgin olive oil

1 small onion, chopped

1-1/2 teaspoons curry powder

1 tablespoon raisins

1/2 cup green peas, thawed if frozen

6 hazelnuts, chopped

Directions

In medium-size saucepan, bring broth & rice to boil. Cover& simmer 40 minutes until water is absorbed & rice is tender. Drain, if necessary.

Meanwhile, heat oil in non-stick skillet & saute onion until softened. Stir in curry powder. Add onion, raisins & peas to rice & heat through. Garnish with nuts.

Nutritional Information Per Serving (About 1/2 cup): Calories: 128, Cholesterol: 0 mg, Carbohydrate: 23 g, Protein: 3 g, Sodium: 13 mg, Fat: 3 g Diabetic Exchanges: 1-1/2 Starch/Bread, 1/2 Fat

RED POTATO SALAD

Yield: 6 servings

Source: "Cooking with The Diabetic Chef" by Chris Smith

Info: http://diabeticgourmet.com/book_archive/details/23.shtml

Ingredients

2 quarts water

1 pound potatoes

6 tablespoons red onions, diced

1/2 cup celery, diced

3 tablespoons light mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

2 green onions, chopped

Directions

In a large pot, bring the water to boil. Add potatoes. Return water to simmer, cover, & cook for 15-20 minutes, or until the potatoes are done. Remove potatoes from water & let them cool.

Cut potatoes into quarters & place them in large bowl. Add next six ingredients & mix together gently. Refrigerate overnight. Garnish with chopped green onions.

Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 587 mg, Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 2 g, Diabetic Exchanges: 1 Starch, 1/2 Vegetable, 1/2 Fat

CORN BREAD

Yield: 12 servings

Source: "The New Family Cookbook for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

1 cup yellow cornmeal

1 cup sifted all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup fat-free milk

2 large eggs, slightly beaten, or 1/2 cup egg substitute

3 tablespoons canola or corn oil

Directions

Preheat oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.

Combine cornmeal, flour, baking powder, salt in large bowl. Combine milk, eggs, & oil in small bowl, add to the dry ingredients, & blend well.

Pour into prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from oven & turn out of pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm.

Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g, Diabetic Exchanges: 1 Starch, 1 Fat