Thursday Recipes

It's almost time for the weekend...and one more week until next year. Where does the time go?

Here are six yummy recipes to help you through the day, including Vegetable-Chicken Noodle Soup and Peanut Butter Breakfast Pudding. Enjoy!

GRILLED ONION BURGER

Recipe Yield: Makes 4 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online, go to https://diabeticgourmet.com/diabetic-recipes/grilled-onion-burger.

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Notes:

Here’s a healthier version of a classic burger topped with grilled onions and all the fixings.

Nutritional Information Per Serving: Calories: 368; Fat: 10 g; Saturated Fat: 4 g; Fiber: 2 g; Sodium: 324 mg; Protein: 39 g; Carbohydrates: 27 g

BELL PEPPER POPPERS

This comes from American Diabetes Association. The site's Diabetes Food Hub has quite a few yummy recipes

This recipe begins, "For a little more heat in these poppers, increase the amount of crushed red pepper flakes to your liking."

Prep Time: 10 minutes; Cook Time: 30 minutes; Makes 12 servings; Serving Size: 2 poppers

To view this online, go to https://www.diabetesfoodhub.org/recipes/bell-pepper-poppers.html.

Ingredients

1 nonstick cooking spray

12 mini sweet peppers

2 slices turkey bacon (diced)

1/2 cup diced onion

4 oz. fat-free cream cheese (room temperature)

2 oz. soft goat cheese (room temperature)

1/4 tsp crushed red pepper flakes

1 slice whole wheat bread (toasted)

1 clove garlic (minced)

1 tbsp Parmesan cheese (grated)

Directions

Preheat the oven to 375° F. Coat a baking sheet with cooking spray. Set aside.

Slice each pepper in half lengthwise then scoop out any seeds and membrane.

Add bacon to a non-stick sauté pan with cooking spray over medium heat and cook until crisp. Drain on a paper towel and set aside.

Add onions to the pan used to cook the bacon and add more cooking spray if needed. Cook the onions, stirring occasionally until clear. Set aside to cool.

In a small bowl, mix the cream cheese and goat cheese. Add the bacon, onions and red pepper flakes. Stir to combine.

Grind toasted bread in a food processor with the garlic and parmesan cheese. Set aside in a small bowl.

Spoon the cheese mixture into each pepper half (1 Tsp. of mixture per popper), and then press the cheese side of the popper into the whole wheat breadcrumb mixture. Lay on the prepared baking sheet breadcrumb side up and spray each on lightly with cooking spray.

Bake the poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are golden brown.

VEGETABLE-CHICKEN NOODLE SOUP

Recipe Yield: Servings: 6 (Serving = 1-1/2 cup)

To view this online, click here.

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Protein: 10 g; Carbohydrates: 12 g

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

PITA CHIPS

Servings: 6 to 8 (6 to 8 chips each)

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/298.shtml

Ingredients

3 whole wheat, or plain, pita breads

Butter-flavored, or olive oil, cooking spray

3-4 teaspoons Italian seasoning or other dried herbs

Directions

Open pita breads and spearate each into 2 halves. Stack pita halves and cut into 8 wedges. Arrange pita wedges, soft sides up, in single layer on jelly roll pan. Spray generously with cooking spray and sprinkle with Italian seasoning.

Bake at 425 degrees F. until pita wedges are browned and crisp, 5 to 10 minutes.

Nutritional Information Per Serving: Calories: 86; Protein: 3.2 g; Fat: 0.9 g; Sodium: 171 mg; Cholesterol: 0 mg; Carbohydrates: 17.7 g; Exchanges: 1 Bread/Starch

CHERRY ALMOND BARS

Yield: 16 bars

Serving Size: 1 Bar

Source: Great Healthy Food – Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/615.shtml

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

2/3 cup reduced-fat margarine

2 tablespoons granulated sugar

2/3 cup ground almonds

1/3 cup, plus 2 tablespoons candied cherries, finely chopped

1 large egg, beaten

3/4 cup skim milk

1 teaspoon almond extract

Directions

Preheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.

Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.

Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling.

Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.

Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving.

Nutritional Information Per Serving: Calories: 130; Protein: 3 g; Fat: 5 g; Sodium: 106 mg; Cholesterol: 14 mg; Dietary Fiber: 1 g; Carbohydrates: 18 g; Exchanges: 1 Starch, 1 Fat

PEANUT BUTTER BREAKFAST PUDDING

Find this recipe at: http://diabeticgourmet.com/recipes/html/166.shtml

Prep Time: 20 Minutes

Servings: 8 - Difficulty Level: 2

Ingredients

6 slices raisin bread, cut into 1-inch cubes

1-3/4 cup nonfat skim milk

3 whole eggs + 2 egg whites

1/2 cup fat-reduced peanut butter

3 Tbsp dark brown sugar

1 tsp vanilla extract

1 tsp grated orange peel OR 1/4 tsp dried orange peel

Directions

Spray a 9-inch baking pan or dish with nonstick vegetable spray.

Add bread cubes to dish and set aside.

Combine remaining ingredients in blender container and process until smooth.

Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.

Cover and refrigerate overnight.

When ready to bake, preheat oven to 350F degrees.

Remove cover and bake about 35 minutes, or until lightly browned and puffed.

Nutritional Information Per Serving: Calories: 217; Protein: 11 g; Fat: 9 g; Sodium: 262 mg; Cholesterol: 91 mg; Carbohydrates: 24 g; Exchanges: 1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats