Thursday Recipes

Here are six yummy recipes to help you through the day, including Sweet Potato Pie and Bacon and Mushroom Bite-Size Quiche. Enjoy!

SWEET POTATO PIE

Yield: 1 pie (8 servings)

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=805

Online version: http://diabeticgourmet.com/recipes/html/805.shtml

Source: The New Family Cookbook for People with Diabetes

Ingredients

3 tablespoons margarine

1/4 cup sugar

1/4 teaspoon salt

1 large egg yolk

3 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

3 large sweet potatoes (1-1/2 pounds total), cooked, peeled, and mashed

1 cup fat-free evaporated milk

3 large egg whites

1 prepared 9-inch pie shell, unbaked

Directions

Preheat the oven to 350 degrees F.

Beat together the margarine, sugar, and salt in a large bowl. Add the egg yolk, lemon juice, lemon zest, and cinnamon; mix well. Stir in the sweet potatoes and milk; mix again.

Beat the egg whites to stiff peaks and fold them into the sweet potato mixture; pour into the pie shell.

Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool and cut the pie in 8 equal slices.

Nutritional Information Per Serving: Calories: 291 ; Protein: 7 g ; Fat: 13 g ; Sodium: 313 mg; Cholesterol: 28 mg; Dietary Fiber: 3 g; Sugars: 17 g; Carbohydrates: 38 g; Exchanges: 2-1/2 Other Carbohydrate, 2 Fat

CREAMY SPINACH DIP

Yield: 16 servings

Serving Size: 2 tablespoons.

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=842

Online version: http://diabeticgourmet.com/recipes/html/842.shtml

Source: The Diabetes Food and Nutrition Bible

Ingredients

1 (10 oz.) package frozen chopped spinach, thawed and drained very well

1-1/2 cups low-fat sour cream

2 tablespoons red wine vinegar

2 tablespoons minced mint

2 garlic cloves, minced

1/2 cup minced water chestnuts

1/4 teaspoon cayenne pepper

Salt and pepper to taste

Directions

Prepare the spinach and set aside.

In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt, and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving.

Nutritional Information Per Serving: Calories: 33; Protein: 2 g; Fat: 2 g; Sodium: 27 mg; Cholesterol: 7 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1/2 Carbohydrate

BROILED ZUCCHINI WITH LEMON, BASIL, AND HOT PEPPER

Servings: 6

Source: Mediterranean Light

Author: Martha Rose Shulman

Find this recipe at: http://diabeticgourmet.com/recipes/html/306.shtml

Ingredients

1 pound (4 medium or 3 large) zucchini

Salt

1 tablespoon olive oil

1/2 teaspoon hot pepper flakes

Salt and freshly ground pepper

Juice of 1 large lemon

1 Tablespoon slivered fresh basil leaves (about 12 large leaves)

Directions

Slice the zucchini on the diagonal so that you have longish oval slices about 1/4 inch thick. Slat and place in a colander and let sit 30 minutes. Rinse and pat dry. Preheat the broiler and place the zucchini on on oiled baking sheet. Brush with the olive oil. Grill about 10 inches from teh heat source for 7 to 12 minutes, until still rbight green around the edges and just barely beginning to brown on top.

Remove from the heat and transfer to a serving dish. Sprinkle with the hot pepper flakes and salt and pepper to taste. Chill until shortly before serving. Just before serving, toss with the lemon juice and sprinkle on the basil.

Nutritional Information Per Serving: Calories: 33; Protein: 1 g; Fat: 2 g; Sodium: 2 mg; Cholesterol: 0 mg; Carbohydrates: 3 g

BACON AND MUSHROOM BITE-SIZE QUICHE

This recipe begins, “Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers.”

Makes 3-1/2 dozen.

Serving size: 1 quiche.

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=844

Online version: http://diabeticgourmet.com/recipes/html/844.shtml

Ingredients

8 slices bacon

1/4 pound fresh mushrooms, chopped

1 tablespoon butter

1/3 cup green onion, chopped

1 2/3 cups Swiss cheese, shredded

Pastry for double-crust pie, (homemade or purchased)

5 eggs

1-2/3 cups sour cream

Directions

Heat oven to 375 degrees F.

On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.

Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.

Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.

Meanwhile, fry bacon slices until crisp, drain; crumble or chop.

Chop mushrooms, saute in butter until limp and liquid evaporates.

Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.

In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.

Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.

Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.

Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Nutritional Information Per Serving: Calories: 95; Protein: 3 g; Fat: 7 g; Sodium: 87 mg; Cholesterol: 35 mg; Dietary Fiber: 0 g; Carbohydrates: 4 g

BAKED CINNAMON APPLESAUCE

This recipe 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.”

Recipe Yield: Makes 12 servings

View online with photo: https://diabeticgourmet.com/diabetic-recipes/baked-cinnamon-applesauce

Print version: https://diabeticgourmet.com/diabetic-recipes/baked-cinnamon-applesauce/print/

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; Fat: 3 g; Sodium: 1 mg; Cholesterol: 8 mg; Carbohydrates: 27 g; Diabetic Exchanges: 2 fruit, 1/2 fat