Thursday Recipes & article

Did you know that there is a link between the outdoor temperature and the risk of gestational diabetes? I wasn't aware of this. However, an article in The Diabetic News states that there is.

The article ("Cooler Climate May Raise Gestational Diabetes Risk") reports the findings of study published in the Canadian Medical Association Journal. The study, which looked at "555,911 births among 396,828 women living in the Greater Toronto Area over a 12-year period (2002 to 2014)," showed that there was an increased rate of gestational diabetes among women "exposed to hot average temperatures."

Click here to read the article in its entirety. To read the study in the Canadian Medical Association Journal, check out "Influence of environmental temperature on risk of gestational diabetes."

And now for today's six diabetic recipes to help you through the day, including Chicken Cordon Bleu and Turkey Casserole. Enjoy!

HERB BREAD

Makes one 1-lb loaf, 8 slices

16 servings (1/2 slice is 1 serving)

Find this recipe at: http://diabeticgourmet.com/recipes/html/301.shtml

Ingredients

1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast

2 cups Bread flour

1 tablespoon Dry milk

1 tablespoon Sugar

1 teaspoon Salt

1 teaspoon Dried chives

1 teaspoon Marjoram

1 teaspoon Thyme

1 teaspoon Basil

1 tablespoon Margarine or butter

7/8 cup Water (77-95F)

Directions

Place all ingredients in the bread machine in the order suggested in your operator's manual. (If using fresh herbs, double the amount called for.) Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.

Makes one 1-pound loaf, for 16 servings.

Nutritional Information Per Serving: Calories: 64; Protein: 2 g; Fat: 1 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 12 g; Exchanges: 2-1/2 Bread/Starch

TURKEY CASSEROLE

Serves: 4

Source: Light and Easy Diabetes Cuisine

Author: Betty Marks

Find this recipe at: http://diabeticgourmet.com/recipes/html/319.shtml

Ingredients

4 ounces vegetable elbow or shell macaroni

1/2 pound ground turkey

1/4 cup chopped onion

1 garlic clove, minced

1/2 cup tomato sauce

1/2 teaspoon dried leaf thyme

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Pepper to Taste

1/2 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 350 degrees F. Cook macaroni until al dente, being careful not to overcook. Drain and rinse under cold water. Coat an 8-inch square baking pan or casserole dish with non-stick cooking spray.

In a large non-stick skillet, cook turkey, onion and garlic until meat is browned. Drain off fat. Stir in macaroni, tomato sauce, thyme, cinnamon, salt and pepper. Spoon into casserole dish and top with cheese. Bake 30 minutes.

Nutritional Information Per Serving: Calories: 241; Protein: 17 g; Fat: 11 g; Sodium: 253 mg; Cholesterol: 40 mg; Carbohydrates: 20 g; Exchanges: 2 Meat, 1 Starch/Bread, 1 Vegetable

SWEET POTATO HASH

This recipe begins, “A warm and savory bowl of sausage, sweet potato, and squash perfect for cool nights.”

This is from Diabetic Connect and can be found online here.

Ingredients

1 large orange sweet potato, peeled and diced

1 large white sweet potato, peeled and diced

1/2 lb. mild Italian sausage

1/2 medium onion, diced

1/2 green pepper, diced

1/2 red pepper, diced

1/2 tsp cumin

1/2 tsp onion salt

1 TBSP fresh parsley, chopped

Directions

Boil the potatoes until mostly tender but not mushy. Strain and set aside.

In a large skillet over medium high heat, cook the sausage until no longer pink. Pour onto a plate lined with paper towel. Set aside.

Return the skillet to medium high heat and sauté peppers and onion until mostly tender.

Add potatoes and seasonings and cook until potatoes start to brown.

Add sausage and toss. Cook 1-2 more minutes.

Top with parsley and serve.

Nutritional Facts: Servings: 4; Calories: 273; Total Fat: 18 g; Saturated Fat – 6 g; Sodium – 457 mg; Carbohydrates – 18 g; Fiber – 3 g; Sugars – 5 g; Protein – 10 g

TABBOULEH

This recipe begins, “Always a favorite - this tabbouleh version includes finely chopped mint, as well as parsley.”

Serves: 8 Servings (about 1/2 cup each)

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/314.shtml

Ingredients

Boiling water

3/4 cup bulgur

1-1/2 cups coarsely chopped seeded tomatoes

3/4 cup thinly sliced green onions and tops

3/4 cup finely chopped parsley

1/4 cup finely chopped mint

1/3 - 2/3 cup plain fat-free yogurt

1/4 - 1/3 cup lemon juice

1-1/2 - 2 tablespoons olive oil

Salt and pepper to taste

Directions

Pour boiling water over bulgur to cover; let stand 15 minutes or until bulgur is tender but slightly chewy. Drain well.

Mix bulgur, tomatoes, green onions, parsley, and mint; stir in yogurt, lemon juice, and oil. Season to taste with salt and pepper. Refrigerate 1 to 2 hours for flavors to blend.

Nutritional Information Per Serving: Calories: 88; Protein: 2.9 g; Fat: 3 g; Sodium: 17 mg; Cholesterol: 0.2 mg; Carbohydrates: 14.1 g; Exchanges: 1/2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

CHICKEN CORDON BLEU

This recipe begins, “This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!”

Serves: 6

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/318.shtml

Ingredients

6 boneless, skinless chicken breast halves (4 ounces each)

4 ounces sliced fat-free Swiss cheese

3 ounces lean smoked ham

Flour

2 egg whites, beaten

1/3 cup unseasoned dry bread crumbs

Vegetable cooking spray

Directions

Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.

Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.

Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.

Nutritional Information Per Serving: Calories: 210; Protein: 34.6 g; Fat: 3.9 g; Sodium: 540 mg; Cholesterol: 73.2 mg ; Carbohydrates: 6.3 g; Exchanges: 4 Meat

QUINOA SALAD

Yield: 4 servings (1/2 cup each)

Source: The Diabetes Food and Nutrition Bible

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=852

Online version: http://diabeticgourmet.com/recipes/html/852.shtml

Ingredients

1/2 cup raw quinoa, rinsed

1/4 cup finely chopped yellow pepper

1/4 cup finely chopped red pepper

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

2 tablespoons minced fresh parsley

1-1/2 tablespoons olive oil

4 tablespoons rice vinegar

2 cloves garlic, minced

2 tablespoons minced green onions

Fresh ground pepper and salt to taste

Directions

Prepare the quinoa. Rinse the quinoa in a fine sieve for 20 seconds.

In a 1-quart saucepan bring 1-1/2 cups water to a boil.

Add the quinoa and bring to a boil.

Lower the heat to simmer, cover, and cook for 15 minutes.

Meanwhile prepare the vegetables. Combine the chopped yellow pepper, red pepper, carrot, celery, and parsley in a medium bowl.

In a blender, combine the oil, vinegar, garlic, green onions, salt, and pepper. Blend for 15 seconds.

Once the quinoa is cooked, add it to the vegetables. Pour the dressing over the quinoa and vegetables and toss well.

Refrigerate for 1 hour. Serve over lettuce if desired.

Nutritional Information Per Serving: Calories: 125; Protein: 3 g; Fat: 6 g; Sodium: 12 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Sugars: 2 g; Carbohydrates: 16 g; Exchanges: 1 Starch, 1 Fat