Thursday Recipes

If you (or a loved one) have diabetes, chances are you've either heard of or had an HbA1c test done. You might have an idea what it is (it's a blood test that checks your blood glucose control for the past several months) and why it is so important (hint: it helps your medical professional get a better idea on how your diabetes is affecting you and whether to adjust your meds, etc.).

Diabetes Self Management has a good, quick tip about the HbA1c test, as well as an informative article about HbA1c. I highly recommend reading it, even if you feel you know a lot about this helpful test. After all, when it comes to our health, more information and knowledge can be a life-saving, life-changing experience!

And now for today's six yummy recipes to help you through the day, including Quesadillas and Buffalo Style Tacos. Food for thought and food for the rest of us. Enjoy!

COQ AU VIN

Recipe Yield: 6 servings

Source: 1,001 Recipes For People with Diabetes

View online with photo: https://diabeticgourmet.com/diabetic-recipes/coq-au-vin

Print version: https://diabeticgourmet.com/diabetic-recipes/coq-au-vin/print/

Ingredients

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

5 slices reduced-sodium bacon, diced

3 green onions and tops, sliced

5 pearl onions, peeled, halved

8 ounces whole small mushrooms

8 small new potatoes, halved

1 teaspoon minced garlic

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup water

1/2 cup Burgundy or other dry red wine or reduced-sodium chicken broth

Directions

Place chicken and bacon in 2-1/2 quart casserole; sprinkle with green onions. Add pearl onions, mushrooms, and potatoes.

Sprinkle with combined garlic, thyme, salt, and pepper. Pour water and wine over.

Bake, covered, at 325 degrees until chicken and potatoes are tender, about 1-1/2 hours.

Nutritional Information Per Serving: Calories: 343; Fat: 5 g; Sodium: 357 mg; Cholesterol: 73 mg; Protein: 31 g; Carbohydrates: 39 g

Diabetic Exchanges: 2 Bread/Starch, 3 Meat, 1 Vegetable

SPAGHETTI SQUASH CARBONARA

https://diabeticgourmet.com/diabetic-recipes/spaghetti-squash-carbonara

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

Recipe Yield: Serves: 6 (1 Serving = 1/2 Cup)

Ingredients

1 spaghetti squash (about 2 pounds)

6 strips bacon, cooked crisp, drained and crumbled

1/4 cup fat-free evaporated milk

1/4 cup egg substitute

2 tablespoons grated Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon ground white pepper

Pinch of ground nutmeg

Directions

Preheat the oven to 350 degrees F. Pierce the squash in several place with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft.

Remove from the oven and let stand for 5 minutes. Split the squash lengthwise; remove the seeds. Using a fork, shred the squash strands into a bowl.

Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.

Nutritional Information Per Serving: Calories: 82; Fat: 4 g; Sodium: 366 mg; Cholesterol: 7 mg; Protein: 5 g; Carbohydrates: 7 g

Diabetic Exchanges: 1/2 Starch, 1 Fat

ORANGE TAPIOCA

https://diabeticgourmet.com/diabetic-recipes/orange-tapioca

Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g

Diabetic Exchanges: 1-1/2 Other Carbohydrate

QUESADILLAS

Recipe Yield: 8 servings (2 wedges)

View online with photo: https://diabeticgourmet.com/diabetic-recipe/quesadillas

Print version: https://diabeticgourmet.com/diabetic-recipe/quesadillas/print/

Source: Forbidden Foods Diabetic Cooking

Ingredients

1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese

1 green onion, minced

1-3 tablespoons canned chopped green chilies (to taste)

4 (8-inch) flour tortillas

Chunky salsa, for topping or dip

Directions

In a medium bowl, toss together the cheese, green onion, and chilies; set aside.

Spray a medium skillet with nonstick cooking spray and place over medium heat.

When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.

When the cheese begins to melt, about 1 minute, fold the tortilla in half.

Continue cooking until lightly browned and crisp on both sides, about 1 minute.

Transfer to a cutting board.

Repeat with the remaining tortillas and filling.

Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

Nutritional Information Per Serving: Calories: 134; Fat: 6 g; Fiber: 1 g; Sodium: 211 mg; Cholesterol: 12 mg; Protein: 6 g; Carbohydrates: 14 g; Sugars: 1 g

Diabetic Exchanges: 1 Starch, 1 Fat

TURKEY VEGETABLE CHILI MAC

From Diabetes Self-Management.

To view online, click here.

Yield: 6 servings.

Ingredients

3/4 pound ground turkey

1 can (about 15 ounces) black beans, rinsed and drained

1 can (about 14 ounces) Mexican-style diced tomatoes

1 can (about 14 ounces) diced tomatoes

1 cup frozen corn

1/2 cup chopped onion

2 cloves garlic, minced

1 teaspoon Mexican seasoning

1/2 cup uncooked elbow macaroni

1/3 cup sour cream

Directions

Spray large skillet with cooking spray; heat over medium-high heat. Add turkey; cook and stir 5 minutes or until no longer pink. Transfer to slow cooker. Add beans, tomatoes, corn, onion, garlic and Mexican seasoning. Cover; cook on LOW 4 to 5 hours.

Stir in macaroni. Cover; cook 10 minutes. Stir. Cover; cook 20 to 30 minutes or until macaroni is tender. Serve with sour cream.

Tip: Feel free to substitute 2 ounces of any other pasta. Short pasta shapes like cavatappi, penne, or rigatoni (which are sometimes called “cut pastas” because they are cut into pieces during the manufacturing process) can be added straight out of the packages. Longer shapes such as linguine, fettuccine, or spaghetti should be broken in halves or thirds before being stirred in so that all the pasta can be fully immersed in the sauce.

Nutrition Facts Per Serving: Calories: 210, Carbohydrates: 24 g, Protein: 20 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 30 mg, Sodium: 340 mg, Fiber: 5 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fat, 1 1/2 Vegetable.

BUFFALO STYLE TACOS

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341

View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g