Tuesday Recipes

If you're planning to travel during the remainder of the holidays (or anytime, for that matter), you may find yourself having to take insulin while en route. But how to dispose of your sharps, especially if you're on a plane or train?! Diabetes Self-Management advises "carrying a clear water bottle with a screw cap to use as a temporary sharps container." (Click here for the complete hint.)

For more great information on traveling with diabetes, check Diabetes Self-Management's article "Traveling with Diabetes: Expert Advice."

And now for today's recipes. Here are six yummy recipes to help you through the day, including Fresh Fruit Clafouti and Bittersweet Chocolate Torte. Enjoy!

BLACK-EYED CHICKEN

Recipe Yield: 6 servings

View online: https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken

Print version: https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken/print/

Ingredients

16 oz can black-eyed peas, rinsed and drained

2 cups cooked chicken breast, chopped

1 cup diced celery

1 cup red bell pepper

1 cup green bell pepper

1/2 cup sliced green onion

1/2 cup fresh cilantro

3 Tbsp fat-free Italian salad dressing

2 Tbsp Dijon mustard

6 cups lettuce leaves

Directions

Combine all ingredients except lettuce in a bowl. Stir well.

Cover and chill for 4 hours. Serve on lettuce leaves.

Nutritional Information Per Serving: Calories: 170; Fat: 3 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 430 mg; Cholesterol: 40 mg; Protein: 20 g; Carbohydrates: 17 g; Sugars: 3 g

Diabetic Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate

FRESH FRUIT CLAFOUTI

Recipe Yield: Yield: 1 Cake (6 servings)

https://diabeticgourmet.com/diabetic-recipes/fresh-fruit-clafouti

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Ingredients

1-1/2 cups slice ripe nectarines, plums, peaches, or pitted cherries (about 10 ounces cut fruit)

2/3 cup fat-free evaporated milk

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

2 tablespoons all-purpose flour

2 tablespoons sugar

1/2 teaspoon pure vanilla extract

1/8 teaspoon nutmeg, preferably freshly grated

1/8 teaspoon salt

1 tablespoon sifted powdered sugar

Directions

Preheat the oven to 375 degrees F. Prepare an 8-inch glass pie plate with non-stick pan spray. Layer the fruit in the pie plate.

Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a food processor. Process until smooth; pour over the fruit.

Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut into 6 slices.

Nutritional Information Per Serving: Calories: 92; Fat: 1 g; Sodium: 92 mg; Cholesterol: 36 mg; Protein: 4 g; Carbohydrates: 17 g

Diabetic Exchanges: 1 Other Carbohydrate

CRANBERRY NUT TEA CAKE

Recipe Yield: Yield: 1 Cake (9 Servings)

https://diabeticgourmet.com/diabetic-recipes/cranberry-nut-tea-cake

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Ingredients

1-3/4 cups all-purpose flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup orange juice

1/3 cup plus 2 tablespoons canola or corn oil

1 large egg

1/2 cup fresh or thawed frozen cranberries, chopped

1/2 cup chopped walnuts

1 teaspoon grated orange zest

1 tablespoons powdered sugar

Directions

Preheat the oven to 375 degrees F. Prepare an 8-inch square baking pan with non-stick pan spray.

Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest.

Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack.

Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares.

Nutritional Information Per Serving: Calories: 299; Fat: 16 g; Sodium: 218 mg; Cholesterol: 24 mg; Protein: 4 g; Carbohydrates: 35 g

Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat

APPLE AND PEACH CHUTNEY TURKEY PATTIE

Recipe Yield: 4 servings.

View online: https://diabeticgourmet.com/diabetic-recipes/apple-and-peach-chutney-turkey-pattie

Print version: https://diabeticgourmet.com/diabetic-recipes/apple-and-peach-chutney-turkey-pattie/print/

Ingredients

4 tablespoons canola oil, divided

1/4 cup finely chopped red onion

1 apple, peeled, cored and finely diced

1/4 cup chopped green onion

1 clove garlic, finely diced

1 pound ground turkey

2 teaspoons Dijon mustard

1/3 cup peach chutney

1/2 cup dry bread crumbs

Salt and pepper to taste

Directions

In medium-size fry pan, heat 2 tablespoons canola oil.

Saute red onion, apple, green onion and garlic for 3 to 5 minutes, over medium-low heat.

Place ground turkey in large mixing bowl.

Add apple mixture, mustard, peach chutney, bread crumbs, salt and pepper. Form into burgers.

In large fry pan, heat remaining 2 tablespoons canola oil.

Cook burgers over medium heat until juices run clear, approximately 15 minutes.

Cooking time will depend on thickness of burgers. Turn once during cooking time.

Serve on whole wheat roll with side of baked chips.

Nutritional Information Per Serving: Calories: 420; Fat: 26 g; Sodium: 370 mg; Cholesterol: 95 mg; Protein: 23 g; Carbohydrates: 25 g

CHOCOLATE PEANUT BUTTER COOKIES

This recipe begins, “You're just 5 ingredients and 20 minutes away from a decadent chocolate dessert.”

Makes 4 dozen cookies.

This is from Diabetic Connect, and can be viewe online here.

Ingredients

1 Pkg. devil's food cake mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips

Directions

Heat oven to 350 degrees. Grease cookie sheets.

In a large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in chips.

Drop by rounded teaspoons 2 inches apart, on cookie sheets.

Bake at 350 degrees for 10 - 15 minutes or until set. Cool 1 minute; remove, place on cooling rack and cool completely.

Nutritional Facts: Servings: 1; Calories: 100; Protein: 3 g; Carbohydrate: 10 g; Dietary Fiber: 1 g; Fat: 5 g; Polyunsaturated Fat: 1 g; Saturated Fat: 2 g; Cholesterol: 9 mg; Sodium: 110 mg

BITTERSWEET CHOCOLATE TORTE

Recipe Yield: Serves: 12

View online with photo: https://diabeticgourmet.com/diabetic-recipes/bittersweet-chocolate-torte

Print version: https://diabeticgourmet.com/diabetic-recipes/bittersweet-chocolate-torte/print/

Ingredients

Torte Ingredients:

6 tablespoons stick butter or margarine

4 ounces unsweetened chocolate

1/3 cup fat-free milk

1/3 cup sugar-free apricot preserves or apricot spreadable fruit

2 teaspoons instant coffee crystals

1 egg yolk

1 teaspoon vanilla

1-1/2 cups Equal Spoonful or Granulated*

3 egg whites

1/8 teaspoon cream of tartar

1/4 cup all-purpose flour

1/8 teaspoon salt

Rich Chocolate Glaze Ingredients:

1 ounce semi-sweet chocolate

1 tablespoon stick butter or margarine

Whipped topping, fresh raspberries, and/or fresh mint (optional)

* May substitute 36 packets Equal sweetener

Directions

For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.

Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth.

Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.

Bake in preheated 350F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.

For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.

Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 145;Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Protein: 3 g; Carbohydrates: 9 g

Diabetic Exchanges: 1/2 starch, 2 fat