Tuesday Recipes

Here are today's six yummy diabetic recipes to help you through the day, including Sun-Dried Tomato Turkey Salad and Chicken Strawberry and Fennel Salad. Enjoy!

APRICOT OATMEAL BARS

This recipe begins, “Easy-to-make bar cookies will soon become a favorite. Oats add crunch and apricot spreadable fruit gives this cookie a rich fruit flavor.”

Recipe Yield: Serves: 16

https://diabeticgourmet.com/diabetic-recipes/apricot-oatmeal-bars

Ingredients

1-1/4 cups all-purpose flour

3/4 cup quick or old-fashioned oats, uncooked

1/2 cup Equal Spoonful or Granulated *

1/2 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/8 teaspoon salt

1/2 cup cold stick butter

2 tablespoons water

1 teaspoon vanilla

3/4 cup apricot or peach spreadable fruit

* May substitute 12 packets Equal sweetener

Directions

Combine flour, oats, Equal®, cinnamon, baking powder and salt. Cut in butter with a pastry blender until mixture is very fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.

Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly onto bottom of lightly sprayed 8-inch square baking pan. Bake in preheated 375F oven 12 to 15 minutes or until mixture is lightly browned at edge.

Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit. Bake an additional 20 to 25 minutes or until flour mixture is lightly browned on top. Cool completely on wire rack. Cut into squares.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 108; Fat: 6 g; Sodium: 27 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 14 g

Diabetic Exchanges: 1-1/2 starch, 1 fat

CHICKEN, STRAWBERRY AND FENNEL SALAD

This recipe begins, “Grilled chicken breast is combined with a roasted garlic vinaigrette to create a healthy and exciting salad or main course.”

Recipe Yield: Makes 6 servings.https://diabeticgourmet.com/diabetic-recipes/chicken-strawberry-and-fennel-salad

Ingredients

1 pound grilled chicken breast strips

3 cups (about 1 pound) fresh strawberries, stemmed and sliced

3 cups thinly sliced fennel bulb

3 cups shredded radicchio

3/4 cup shredded basil

1-1/2 cups toasted walnut halves

Vinaigrette:

1/3 cup olive oil

1/3 cup walnut oil

2-1/2 tablespoons balsamic vinegar

1 tablespoon roasted garlic puree

1/3 teaspoon salt

1/3 teaspoon pepper

Directions

To make salad: In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. Mound salad on 6 plates, dividing it equally.

To make vinaigrette: in blender or food processor, puree oils, vinegar, garlic puree, salt and pepper until emulsified

Nutritional Information Per Serving: Calories: 522; Fat: 13 g; Fiber: 5 g; Sodium: 435 mg; Cholesterol: 40 mg; Protein: 22 g; Carbohydrates: 16 g

SUN-DRIED TOMATO TURKEY SALAD

Recipe Yield: 4 servings

Serving Size: 3-4 ounces turkey, about 1 cup vegetables

Source: Express Lane Diabetic Cooking

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/sun-dried-tomato-turkey-salad

Ingredients

1 pound deli turkey, sliced 1 inch thick and cubed

1 cup sliced zucchini

1 cup sliced celery

1/2 cup sliced green onions

1/2 cup sliced carrots

3/4 cup low-fat mayonnaise

1/2 cup rehydrated sun-dried tomatoes, sliced

1 teaspoon prepared pesto

Salt and fresh ground pepper to taste

Directions

In a salad bowl, combine the turkey, zucchini, celery, green onions, and carrots. Toss to mix.

In a small bowl, combine the mayonnaise, sun-dried tomatoes, and pesto.

Season with salt and pepper.

Add the mayonnaise mixture to the turkey and mix well.

Refrigerate for 1 hour before serving.

Nutritional Information Per Serving: Calories: 235; Fat: 7 g; Sodium: 1431 mg; Cholesterol: 52 mg; Protein: 26 g; Carbohydrates: 20 g

Diabetic Exchanges: 1 Carbohydrate, 1 Vegetable, 3 Very Lean Meat, 1/2 Polyunsaturated Fat

HAZELNUT BISCOTTI

This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”

Recipe Yield: Yield: 48 servings

Serving size: 1 biscotti

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.

Ingredients

1/2 cup chopped hazelnuts

1/2 cup canola oil

2/3 cup Splenda No Calorie Sweetener, Granulated

3 tablespoons white granulated sugar

2 eggs

3 tablespoons sugar free hazelnut syrup

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup nonfat dry milk

2 tablespoons Mini Chocolate Chips, melted (optional)

Directions

Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.

Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.

Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.

Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.

Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.

Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.

Bake in a preheated 350 degrees F oven for 20-25 minutes.

Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.

If desired, lay slices on their sides and drizzle with melted chocolate chips.

Store in airtight containers. Cookies will stay fresh up to 5 days.

Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g

LEMON POUND CAKE

This recipe begins, “This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests.”

Recipe Yield: 16 servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake

Ingredients

Cooking spray

2-1/2 cups reduced-fat baking mix (Bisquick)

48 packets Equal sweetener*

2 tablespoons cornstarch

4 teaspoons grated lemon peel

1 cup lite lemon flavored nonfat yogurt

6 tablespoons butter, melted

2 eggs

2 tablespoons fresh lemon juice

2 tablespoons 2% milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

*Substitute 2 cups Equal Spoonful for the packets.

Directions

Preheat oven to 350F.

Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.

Combine baking mix, Equal, cornstarch and lemon peel.

Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.

Spoon mixture into prepared pan.

Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.

Let cake cool in pan 5 minutes.

Remove and cool completely on wire rack.

Nutritional Information Per Serving: Calories: 137; Fat: 6 g; Sodium: 258 mg; Cholesterol: 35 mg; Protein: 3 g; Carbohydrates: 18 g

Diabetic Exchanges: 1 Fat; 1 Starch

APPLE OATMEAL RAISIN COOKIES

Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie

Source: Equal

To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies

Ingredients

1-1/4 cups Equal Spoonful or Granulated *

1 cup unsweetened applesauce **

1/2 cup firmly packed brown sugar

6 tablespoons stick butter, softened

1 egg

1/3 cup 2% milk

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1-1/2 cups quick or old-fashioned oats, uncooked

1 cup raisins

*May substitute 30 packets Equal sweetener

** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.

Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g

Diabetic Exchanges: 1 starch, 1 fat