Wednesday Recipes

According to Diabetic News, there is a nationwide expansion of recalls on heart and blood pressure medications. The article states that the recalls include "ALL LOTS within expiry of Valsartan/Amlodipine/HCTZ, Valsartan/Amlodipine and Valsartan tablets to the consumer level" from Torrent Pharmaceuticals Limited. The recall is due to an impurity "found in an active pharmaceutical ingredient (API) manufactured by Zhejiang Huahai Pharmaceuticals."

To read the article in its entirety, click here.

And now, on to today's recipes.

Half-way through the work week...If we've made it this far, can the weekend be far off? Here are six yummy recipes to help you through the day and the rest of the week, including Bacon and Mushroom Bite-Size Quiche and Iced Mocha Sherbet. Enjoy!

CHICKEN FAJITAS

Yield: 4 servings

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-fajitas

Ingredients

1/2 lb. boneless, skinless chicken breast, cut into very thin strips

1 tsp. ground cumin

Juice of 1/2 lime

1 Tbsp. canola oil, divided

1/2 large white onion, thinly sliced

1 medium green bell pepper, seeded, cut in 1/2 inch strips

1 to 2 jalapeno peppers, seeded, cut lengthwise in thin strips

1/2 cup well-drained salsa

2-4 Tbsp. (according to taste) minced cilantro leaves

4 whole-wheat tortillas

Directions

Sprinkle cumin over the chicken and rub in. Add chicken and lime juice to a container with a tight lid, cover and shake to mix well. Marinate in the refrigerator, 2 to 24 hours, shaking the container occasionally.

About an hour before cooking the chicken, remove it from the marinade, pat dry with paper towels and set aside to allow it to come to room temperature.

Add half of the oil to a medium, nonstick skillet over medium high heat. Stir in the onion, green and jalapeno peppers. Sauté until onions are lightly browned, about 10 minutes. Transfer vegetables to a plate and set aside. Do not clean the pan.

Heat remaining oil in the pan over high heat until hot. Add chicken and cook until slightly browned, 1 to 4 minutes, depending on thinness. With a slotted spoon, transfer chicken to a plate.

Place a tortilla on each of 4 plates. Add one-fourth of the chicken to each in a narrow band, leaving a 1-inch margin at each end of the tortilla. Top chicken with one-fourth of the vegetables, then one-fourth of the salsa, then one-fourth of the cilantro. Fold ends of the tortilla over the filling. Roll up as tightly as possible. Serve immediately.

Nutritional Information Per Serving: Calories: 190; Fat: 5 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 350 mg; Protein: 17 g; Carbohydrates: 26 g

Diabetic Exchanges: 1 Bread/Starch

ICED MOCHA SHERBET

Recipe Yield: Yield: 4 servings

Source: Light and Easy Diabetes Cuisine

Book Title: Light and Easy Diabetes Cuisine

View this online at https://diabeticgourmet.com/diabetic-recipes/iced-mocha-sherbet

Ingredients

1-1/2 cups evaporated non-fat milk

1 teaspoon pure vanilla extract

2 tablespoons carob powder

1 tablespoon crystalline fructose

2 tablespoons frozen orange juice concentrate

1 tablespoon instant coffee granules

1 tablespoon part-skim ricotta cheese

Directions

Mix all ingredients together in blender and turn into metal trays.

Place in freezer and stir with fork from time to time to break up ice crystals.

When ready to serve, process again so the sherbet is soft.

Nutritional Information Per Serving: Calories: 121; Fat: 0.5 g; Sodium: 117 mg; Cholesterol: 5 mg; Protein: 8 g; Carbohydrates: 22 g

Diabetic Exchanges: 1 Milk, 1/2 Fruit

ROASTED PEPPER SALSA

Recipe Yield: Yield: 3-1/4 cupsServings: 13 (1/4-cup) servings.

View this online at https://diabeticgourmet.com/diabetic-recipes/roasted-pepper-salsa

Ingredients

1 large roasted red bell pepper, seeded and chopped

1 small yellow bell pepper, seeded and chopped

1 poblano pepper, seeded and chopped

1 large tomato, seeded and chopped

2 scallions, green part only, chopped

1/2 cup chopped sweet onion

1/2-1 Tbsp. (or to taste) finely chopped fresh oregano, or 1/2-1 tsp. dried

1-2 Tbsp. fresh lime juice, according to taste

Salt and ground white pepper, to taste

Directions

In a mixing bowl, combine the red, yellow, and poblano pepper, the tomato, scallions, sweet onion, oregano, and lime juice.

Let the salsa sit at least 20 minutes for flavors to meld.

Before serving, season to taste with salt and white pepper to taste, if desired.

Nutritional Information Per Serving: Calories: 14; Fat: 0.5 g; Fiber: 1 g; Sodium: 2 mg; Protein: 0.5 g; Carbohydrates: 3 g

Diabetic Exchanges: 1 Vegetable

AVOCADO AND MANGO SALSA

Recipe Yield: Yield: 3 cupsServings: 12 (1/4-cup) servings.

View this online at https://diabeticgourmet.com/diabetic-recipes/avocado-and-mango-salsa.

Ingredients

1 ripe avocado, peeled and diced

1 cup chopped ripe mango

1 jalapeno pepper, seeded and finely chopped1/2 cup chopped jicama

Juice of 1 lime (2 tablespoons)

Salt and ground pepper

1/4 cup cilantro leaves, chopped

Directions

In a mixing bowl, combine the avocado, mango, jalapeno pepper, jicama, and lime juice.

Season to taste with salt and pepper.

Mix in the cilantro.

Let the salsa sit 20 minutes for flavors to meld before serving.

Nutritional Information Per Serving: Calories: 35; Fat: 2 g; Saturated Fat: 0.5 g; Sodium: 0.5 mg; Protein: 0.5 g; Carbohydrates: 4 g

Diabetic Exchanges: 1 Vegetable, 1/2 Fat

CUSTARD PEACH TART

This is from Diabetes Self-Management, and can be viewed online at https://www.diabetesselfmanagement.com/recipes/desserts-sweets/custard-peach-tart/. Yield: 8 servings.

Ingredients

1 cup all-purpose flour

1/4 teaspoon plus 1/8 teaspoon salt, divided

4 tablespoons cold margarine, cut into pieces

2 to 3 tablespoons cold water

1 egg, separated

2 eggs

3 tablespoons sugar substitute*

1 teaspoon vanilla

1/4 teaspoon ground nutmeg

1 cup fat-free (skim) milk

Fat-free whipped topping (optional)

Caramel syrup (optional)

3/4 package (12 ounces) frozen unsweetened peach slices, thawed and drained

Directions

Preheat oven to 400°F. Combine flour and 1/4 teaspoon salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2 tablespoons water just until moistened, adding additional water if necessary. Shape dough into disc.

Roll out dough into 11-inch circle on lightly floured surface. Place dough in 9-inch tart pan with removable bottom. Turn under edge of dough. Pierce bottom and side of dough with fork. Beat egg white with fork; lightly brush egg white onto bottom and side of crust. Discard remaining egg white. Place tart pan on baking sheet. Bake 10 minutes. Cool in pan on wire rack.

Meanwhile, whisk egg yolk, 2 eggs, sugar substitute, vanilla, nutmeg, and remaining 1/8 teaspoon salt in large bowl until blended. Microwave milk 1 minute on HIGH or until hot. (Do not boil.) Whisk milk into egg mixture until blended. Arrange peach slices in crust; pour egg mixture over peaches.

Bake 25 to 27 minutes or until set. Remove to wire rack; cool to room temperature. Refrigerate at least 2 hours or until chilled. Serve with whipped topping and caramel sauce, if desired.

*Note: This recipe was tested with sucralose-based sugar substitute.

Nutrition Facts Per Serving: Calories: 130 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 80 mg, Sodium: 165 mg, Fiber: 1 g

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

BACON AND MUSHROOM BITE-SIZE QUICHE

Recipe Yield: Makes 3-1/2 dozen.Serving size: 1 quiche.

Source: NPB

View this online at https://diabeticgourmet.com/diabetic-recipes/bacon-and-mushroom-bite-size-quiche

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.

Notes:

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.

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