Tuesday Recipes

Here are today's six recipes, including Buffalo Soft Tacos and Individual Miniature Cheesecakes. Enjoy!

CHICKEN CHUTNEY WRAPS

Recipe Yield: Yield: 4 servings; Serving Size: 1/4 of recipe

Source: The Complete Diabetes Prevention Plan

Book Title: The Complete Diabetes Prevention Plan

This is from Diabetic Gourmet.

To view this online, click here.

Ingredients

2 cups ready-made shredded coleslaw mix

1/4 cup nonfat or light mayonnaise

1 tablespoon plus 1 teaspoon mango chutney

4 whole-wheat flour tortillas (8 to 9-inch rounds)

8 ounces thinly sliced roasted chicken or turkey breast

12 fresh spinach leaves or 4 Boston or Bibb lettuce leaves

Directions

Combine the coleslaw mix, mayonnaise, and chutney and toss to mix well. Set aside.

Warm the tortillas according to package directions. Lay the tortillas on a flat surface and layer a quarter of the chicken or turkey over the lower half only of each tortilla, leaving a 1-1/2 inch margin on the right and left sides.

Top the chicken or turkey on each tortilla with a quarter of the coleslaw mixture followed by the spinach or lettuce.

Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each wrap in half and serve immediately.

Nutritional Information Per Serving: Calories: 262; Fat: 4.7 g; Sodium: 535 mg; Cholesterol: 32 mg; Protein: 22 g; Carbohydrates: 32 g

Diabetic Exchanges:2 Starch, 2 Very Lean Meat, 1/2 Vegetable

JUST PLAIN MEAT LOAF

Recipe Yield: Yield: 6 servings; Serving Size: 2 generous slices each

Source: 1,001 Delicious Recipes for People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/just-plain-meat-loaf.

Ingredients

1 cup quick cooking oats

1/2 cup fat-free milk

2 egg whites or 1/4 cup no-cholesterol real egg product

1/4 cup catsup or chili sauce

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1 clove garlic, minced

1 teaspoon Italian seasoning

1-1/2 pounds ground beef eye of round, or 95% lean ground beef

3/4 teaspoon salt

1/2 teaspoon pepper

Directions

Mix oats, milk, egg whites, catsup, onion, bell pepper, garlic, and herbs in medium bowl. Mix in beef, salt and pepper until blended.

Pat mixture into ungreased loaf pan, 9x5 inches, or shape into a loaf in baking pan. Bake at 350 degrees until juices run clear and met thermometer registers 170 degrees, about 1 hour. Let stand in pan 5 minutes; remove to serving plate.

Nutritional Information Per Serving: Calories: 241; Fat: 5.5 g; Sodium: 489 mg; Cholesterol: 64.3 mg; Protein: 31.2 g; Carbohydrates: 15 g

Diabetic Exchanges: 1 Bread, 3 Meat

GREEN BEANS WITH TOASTED NUTS

Recipe Yield: Yield: 4 servings

Source: The Eating Well Diabetes Cookbook

Book Title: The Eating Well Diabetes Cookbook

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/green-beans-with-toasted-nuts

Ingredients

1 pound green beans, stem ends trimmed

2 teaspoons extra-virgin olive oil

2 tablespoons chopped peeled hazelnuts or walnuts

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

Directions

Cook beans in a large pot of boiling salted water until just tender, 5 to 7 minutes. Drain.

Heat oil in a large nonstick skillet over low heat. Add nuts and cook, stirring, until golden, about 1 minute. Return the reserved beans to the pot and toss to coat. Season with salt and pepper.

Nutritional Information Per Serving: Calories: 104; Fat: 6 g; Sodium: 145 mg; Protein: 3 g; Carbohydrates: 11 g

Diabetic Exchanges: 1 Vegetable, 1 Fat

INDIVIDUAL MINIATURE CHEESECAKES

Recipe Yield: Makes: 10 servings

Source: The Best Diabetes Cookbook

Book Title: The Best Diabetes Cookbook

View online at https://diabeticgourmet.com/diabetic-recipes/individual-miniature-cheesecakes

Ingredients

1 cup 5% ricotta cheese

1 cup low-fat cottage cheese

1/3 cup granulated sugar

1 medium egg

1/4 cup light sour cream

1/2 teaspoon cornstarch

1/8 vanilla extract

Fruit Puree (optional)

Directions

Preheat the oven to 350 degrees F. Line 10 muffin cups with muffin paper cups.

In a food processor, combine ricotta cheese, cottage cheese and sugar; puree until smooth. Beat in egg. Blend in sour cream, cornstarch and vanilla until well mixed. Divide batter among muffin cups.

Set muffin tin in larger pan; pour in enough hot water to come half way up sides. Bake 30 to 35 minutes or until tester inserted in center comes out clean. Remove from water bath; cool on wire rack. Chill.

Serve with fruit puree, if desired.

Nutritional Information Per Serving: Calories: 127; Fat: 8 g; Sodium: 268 mg; Cholesterol: 42 mg; Protein: 6 g; Carbohydrates: 9 g

Diabetic Exchanges: 2/3 Other Carbohydrate, 1 Lean Meat, 1 Fat

BUFFALO SOFT TACOS

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-soft-tacos

Recipe Yield: 4 Servings. Serving size: 1 taco

Source: Cooking Up Fun For Kids With Diabetes

Book Title: Cooking Up Fun For Kids With Diabetes

Ingredients

1/3 cup mild cayenne pepper sauce (such as Frank's™ Red Hot Sauce, not Tabasco sauce)

1 teaspoon corn oil

2 cups (about 10 ounces) diced cooked chicken breast

4 (8 inch) tortillas, warmed if desired

1/2 cup (2 ounces) finely shredded Monterey Jack cheese

1 cup finely chopped lettuce

2 tablespoons + 2 teaspoons light ranch dressing

Directions

Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.

Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).

Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.

Fold each taco in half, or roll it up. Slice in half if you want to.

Notes:

Cooking Up Fun For Kids With Diabetes authors Patti B. Geil, MS,RD,FADA,CDE, and Tami Ross, RD, LD, CDE, have planted their collective fingers directly on the food tastes that kids really love.

Nutritional Information Per Serving: Calories: 351; Fat: 13 g; Saturated Fat: 5 g; Fiber: 5 g; Sodium: 1220 mg; Cholesterol: 72 mg; Protein: 30 g; Carbohydrates: 26 g

Diabetic Exchanges: 1-1/2 Starch, 4 Meat, lean

EASY PANTRY TUNA PENNE

Serving Note: If you prefer, divide the pasta among 6 plates, then top with sauce.

Makes 6 main dish servings.

Source: Dreamfields Healthy Carb Pasta

Author: Chef Jim Coleman

Find this recipe at: http://diabeticgourmet.com/recipes/html/659.shtml

Ingredients

1 box Dreamfields Penne Rigate

1-1/2 tablespoons olive oil

1 small onion, chopped

3 cloves garlic, minced

1 can (14.5 ounces) crushed tomatoes in juice

1-1/2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

1 tablespoon capers, drained (optional)

1/4 to 1/2 teaspoon crushed red pepper flakes

2 cans (5 ounces each) water-packed tuna, drained

Directions

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste.

Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through.

Add pasta to sauce. Stir gently to coat.

Nutritional Information Per Serving: Calories: 312; Protein: 19 g; Fat: 6 g; Sodium: 248 mg; Cholesterol: 16 mg ; Saturated Fat: 1 g; Dietary Fiber: 7 g; Carbohydrates 53g