Thursday Recipes

Okay, before getting to today's recipes, here's a news update: According to an article in Diabetes Self-Management, the U.S. Food and Drug Administration (FDA) has approved a new injectable diabetes medication for adult use for Type 2 diabetes. The article, titled “New Type 2 Diabetes Medication Approved by FDA”, states that Adlyxin (generic name lixisenatide) joins a number of other medicines (Victoza [liraglutide], Byetta [exenatide], Bydureon [exenatide], Tanzeum [albiglutide], and Trulicity [dulaglutide]) “as a member of the class of drugs known as glucagon-like peptide-1 (GLP-1) agonists.” To read the article in its entirety, click here.

And now, for today's six recipes. Enjoy!

GARLIC SNOW PEAS WITH CILANTRO

This recipe begins, “Ready in less than 5 minutes, this oh-so-simple dish is perfect for the busiest of days.”

Yield: 6 servings

Serving size 1/2 cup

Source: The Heart-Smart Diabetes Kitchen

View online: http://diabeticgourmet.com/recipes/html/1264.shtml

Ingredients

3 teaspoons canola oil, divided

3 cups fresh (or frozen and thawed) snow peas, patted dry and trimmed

4 medium cloves garlic, minced

1/4 teaspoon salt

1/4 to 1/2 cup chopped fresh cilantro leaves

Directions

Working in two batches, heat 1-1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat.

Add half of the snow peas; cook 3 minutes or until just beginning to brown on edges, using two utensils to toss easily. Add half of garlic and cook 30 seconds, stirring constantly. Set aside on a separate plate.

Repeat with remaining 1-1/2 teaspoons canola oil, snow peas, and garlic. When cooked, return the reserved snow peas to skillet; add salt and cilantro, and toss gently, yet thoroughly. Serve immediately for peak flavors.

Nutritional Information Per Serving: Calories: 45; Protein: 2 g; Fat: 2.5 g; Sodium: 100 mg; Cholesterol: 0 mg; Carbohydrates: 4 g

ELBOWS WITH FRESH SPINACH

This recipe begins, “Delicious as a side dish or for a light summer lunch.”

Serves 6

Source: Dreamfields Healthy Carb Pasta

Find this recipe at: http://diabeticgourmet.com/recipes/html/718.shtml

Ingredients

8 ounces Dreamfields Elbows

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1/4 teaspoon ground black pepper

10 ounces spinach (fresh or frozen)

4 ounces cherry or grape tomatoes

1/4 cup Parmesan cheese

Directions

Prepare Dreamfields Elbows according to package directions.

In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.

If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain.

Place spinach in saute pan and cook until wilted, about 7 minutes, stirring occasionally.

Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.

Nutritional Information Per Serving: Calories: 193; Protein: 8 g; Fat: 7 g; Sodium: 111 mg; Cholesterol: 3 mg; Saturated Fat: 1 g; Dietary Fiber: 4 g

GRILLED VEGETABLES WITH BASIL

Yield: Makes 8 servings

Print: http://diabeticgourmet.com/recipes/html/229.shtml

Ingredients

1 small eggplant, cut in half lengthwise, then into thick chunks

1 zucchini, cut in half lengthwise, then in thick chunks

1 yellow summer squash, cut into thick, diagonal slices

1 red bell pepper, seeded and cut into eighths

1 small red onion, sliced and cut into 8 wedges

2 Tbsp. balsamic or red wine vinegar

1/4 cup canola oil

1/4 cup plus 1 Tbsp. minced fresh basil (or 1 Tbsp. plus 1 tsp. dried), divided

1/4 cup non-fat plain yogurt

2 Tbsp. non-fat mayonnaise

1 tsp. fresh lemon juice

Directions

Thread 8 skewers with alternating pieces of the vegetables. Place vegetables in a shallow pan large enough to hold the skewers.

Make marinade by whisking together in a small bowl the vinegar, oil and all but 1 tablespoon fresh basil (or all but 1 teaspoon dried). Pour over vegetables. Let stand 10 minutes, occasionally turning skewers so marinade coats all sides.

Meanwhile, make dressing. Place yogurt, mayonnaise, the remaining 1 tablespoon fresh basil (or 1 teaspoon dried) and lemon juice in a blender and mix at low speed until smooth. Transfer to small pitcher.

Grill vegetables, adjusting height of rack to avoid charring. Serve vegetables as a side dish, as a sandwich filling in pita halves, or on sliced French bread or bruschetta. Pass basil-yogurt dressing to use as a topping.

Nutritional Information Per Serving: 99 calories; 7 g. total fat; less than 1 g. saturated fat; 8 g. carbohydrate; 2 g. protein; 1 g. dietary fiber; 39 mg. Sodium; Diabetic Exchanges: 2 Vegetable, 1 Fat

GRILLED ARTICHOKES

Yield: Makes 6 servings; 2 artichoke halves per serving

View: http://diabeticgourmet.com/articles/383.shtml

Ingredients

6 medium Ocean Mist Farms artichokes

1 lemon, sliced

1 to 2 cloves garlic

1/4 cup olive oil

1/3 cup lemon juice or balsamic vinegar

2 cloves garlic, minced

1 tablespoon minced fresh rosemary, mint, basil or tarragon

1/8 teaspoon each salt and pepper

Directions

Rinse artichokes in cold water. With a sharp knife, cut off the top 1/3 of artichoke. Cut off just the base of the stem, leaving most of the stem in place. Turn artichokes stem side up and cut in half lengthwise starting at the stem. With spoon or knife, scrape out the fuzzy choke in the center and discard.

In saucepot heat 3 inches of water to boiling. Add artichokes, lemon slices, garlic cloves. Return to boil, then reduce to simmer. Cover, simmer until artichokes are just tender when base is pierced with a fork, 15 minutes to 20 minutes, depending on size. Drain well.

Combine all remaining ingredients in 9x13x2-inch glass baking dish. Add drained artichokes, cut side down. Cover and refrigerate until ready to grill. (Can be done a day ahead.)

To grill: Lift artichokes from marinade, reserving marinade, and place on grill over hot coals, cut side up. Cook until deep golden brown, about 10 minutes. Brush with marinade, then turn and cook until cut side is golden brown, about 10 minutes longer. Brush with marinade. Serve hot or at room temperature.

Nutrients Per Serving: calories: 173; total fat: 9.0g; saturated fat: 1.2g; % calories from fat: 40%; protein: 7g; carbohydrates: 23g; cholesterol: 0mg; dietary fiber: 10g; sodium: 465mg; Diabetic Exchanges: 4 Vegetable, 1-1/2 Fat

LEMON BASIL PESTO WITH FRESH VEGETABLES

Find this recipe at: http://diabeticgourmet.com/recipes/html/914.shtml

Yield: Makes 8 servings.

Ingredients

1-1/2 cups packed basil leaves

1/2 cup packed baby spinach leaves

1/2 cup walnuts

1/4 cup (1 ounce) grated Asiago cheese

2 Tbsp. soft silken tofu

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 cup extra virgin olive oil

1/2 tsp. grated lemon zest

1 large red bell pepper, cut into 3/4" strips

1 pint small cherry tomatoes

Directions

In food processor, pulse basil and spinach until finely chopped. Add nuts and cheese. Whirl until nuts are finely chopped. Add tofu, salt and pepper. With motor running, drizzle in oil. Add lemon zest and whirl to blend. Cover and refrigerate up to 24 hours. Makes 1 cup pesto.

To serve, scoop pesto into serving bowl. Set bowl in center of a plate and arrange pepper strips and tomatoes around it. Provide toothpicks so tomatoes can be neatly dipped.

Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 12 g; Sodium: 180 mg; Saturated Fat: 2 g; Dietary Fiber: 2 g; Carbohydrates: 4 g

APPLE OATMEAL RAISIN COOKIES

Yield: 4 dozen cookies

Serving size: 1 cookie

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml

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; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat

Wednesday Recipes

Enjoy!

FRUIT NUGGETS

Yield: 36 Nuggets (1 per serving)

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/650.shtml

Ingredients

2 cups finely ground low-fat graham crackers

1/2 cup finely ground gingersnaps or low-fat graham crackers

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup dried apples

1/2 cup dried apricots

1/2 cup pitted dates

1/2 cup golden raisins

1/2 cup orange juice

2-3 tablespoons honey

3 tablespoons sugar

Directions

Combine graham cracker and gingersnap crumbs and spices in medium bowl. Finely chop fruit in food processor, using pulse technique, or by hand; add to crumb mixture.

Add orange juice and honey to fruit mixture, stirring until mixture holds together. Roll into 36 balls, about 1 inch in diameter. Measure 1 tablespoon sugar into large plastic bag; add 1 dozen nuggets and shake to coat with sugar.

Repeat with remaining sugar and nuggets. Store in covered container at room temperature.

Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Fat: 0.5 g; Sodium: 29 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Exchanges: 1/2 Fruit, 1/2 Bread

ZUCCHINI LASAGNA

This comes from Diabetic Connect, and begins, “Replacing the lasagna noodles with thinly sliced zucchini is a great way to still have a cheesy, saucy lasagna, while sticking to your low-carb diet.” Servings: 12; Calories: 231; Carbohydrates: 9 g; Total Fat: 12 g; Protein: 21 g; Dietary Fiber: 1 g.

Read more at http://www.diabeticconnect.com/diabetic-recipes/general/5793-zucchini-lasagna#58RukrOVUMzatbIL.99

Ingredients

1 lb. lean ground beef

3 cloves garlic, minced

1/2 medium onion, chopped

25 oz. tomato sauce

1 TBS dried basil

1 tsp dried oregano

1/2 tsp marjoram

1/4 tsp fresh ground pepper

3 medium zucchini, sliced 1/8 inch thick

2 cups fat free ricotta cheese

1 egg

1/4 cup freshly grated parmesan cheese

2 cups mozzarella cheese

Directions

Start with the zucchini by grilling or baking it until softened. Place on a paper towel to soak up the extra moisture and set aside.

Preheat the oven to 350 degrees F.

In a large skillet, cook the beef, garlic and onion over medium-high heat until the meat is browned and the onions are tender.

Add the tomato sauce and the seasonings.

Reduce the heat to low and cover to let simmer until heated through.

In a medium bowl, mix the ricotta, egg and parmesan cheese. Set aside.

To put the lasagna together, spoon just enough of the sauce into the bottom of a 9x13 dish to coat the bottom so the lasagna won't stick.

Begin layering, starting with the zucchini, laying slightly overlapping them until the pan is covered.

Next spread 1/3 of the ricotta mixture evenly over the zucchini, spooning dollops all around and then gently spreading it around to coat. Sprinkle with 1/3 of the mozzarella cheese.

Repeat, using 1/2 of the remaining sauce, 1/2 of the remaining zucchini, 1/2 of the remaining ricotta mixture and 1/2 of the remaining mozzarella.

Repeat one more time, ending with the mozzarella cheese.

Cover with foil and bake for 35 minutes.

Remove the foil and bake an additional 10-15 minutes or until the cheese on top is bubbly and lightly browned.

Let set about 5 minutes before serving.

AVOCADO AND MANGO SALAD WITH ACAI-BERRY VINAIGRETTE

This recipe begins, “This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant vinaigrette dressing.”

Makes 6 servings

View recipe online with photo: http://diabeticgourmet.com/recipes/html/1261.shtml

Ingredients

1/2 cup V8 V-Fusion Acai Mixed Berry juice

1/4 cup olive oil

1/4 cup balsamic vinegar

2 tablespoons water

1 tablespoon Dijon mustard

1 clove garlic, minced

1/8 teaspoon ground black pepper

6 cups chopped Romaine lettuce

1 medium mango, peeled, seeded and sliced (about 1 1/2 cups)

1 medium avocado, peeled, pitted and sliced (about 1 1/2 cups)

Fresh raspberries for garnish (optional)

Directions

Beat the V8, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or fork.

Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons vinaigrette over each salad.

Garnish with fresh raspberries, if desired. Serve immediately.

Nutritional Information Per Serving: Calories: 122; Protein: 1 g; Fat: 8 g; Sodium: 49 mg; Cholesterol: 0 mg; Carbohydrates: 12 g

WILD RICE MUFFINS

This recipe begins, “Wild rice adds crunchy texture and a nutritional boost to these hearty muffins.”

Yield: 12 muffins (1 per serving)

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/715.shtml

Ingredients

1/2 cup uncooked wild rice

2 cups water

1 teaspoon salt, divided

1 cup fat-free milk

4 tablespoons margarine, melted

1 egg, beaten

2 egg whites

1 cup all-purpose flour

1/2 cup whole wheat flour

3 tablespoons baking powder

1 tablespoon sugar

Directions

Heat rice, water, and 1/2 teaspoon salt to boiling in small saucepan; reduce heat and simmer, covered, until rice is tender, 45 to 50 minutes. Drain, if necessary, and cool.

Mix milk, margarine, egg, egg whites, and rice. Add combined all-purpose and whole wheat flour, baking powder, sugar and remaining 1/2 teaspoon salt, mixing just until dry ingredients are moistened.

Spoon batter into 12 greased muffin cups.

Bake at 400 degrees until muffins are browned, 20 to 25 minutes.

Remove from pans and cool on wire racks.

Nutritional Information Per Serving: Calories: 136; Protein: 4.6 g; Fat: 4.5 g; Sodium: 494 mg; Cholesterol: 18 mg; Carbohydrates: 19.4 g; Exchanges: 1-1/2 Bread, 1/2 Fat

GARLIC SNOW PEAS WITH CILANTRO

This recipe begins, “Ready in less than 5 minutes, this oh-so-simple dish is perfect for the busiest of days.”

Yield: 6 servings

Serving size 1/2 cup

Source: The Heart-Smart Diabetes Kitchen

View online: http://diabeticgourmet.com/recipes/html/1264.shtml

Ingredients

3 teaspoons canola oil, divided

3 cups fresh (or frozen and thawed) snow peas, patted dry and trimmed

4 medium cloves garlic, minced

1/4 teaspoon salt

1/4 to 1/2 cup chopped fresh cilantro leaves

Directions

Working in two batches, heat 1-1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat.

Add half of the snow peas; cook 3 minutes or until just beginning to brown on edges, using two utensils to toss easily. Add half of garlic and cook 30 seconds, stirring constantly. Set aside on a separate plate.

Repeat with remaining 1-1/2 teaspoons canola oil, snow peas, and garlic. When cooked, return the reserved snow peas to skillet; add salt and cilantro, and toss gently, yet thoroughly. Serve immediately for peak flavors.

Nutritional Information Per Serving: Calories: 45; Protein: 2 g; Fat: 2.5 g; Sodium: 100 mg; Cholesterol: 0 mg ; Carbohydrates: 4 g

ELBOWS WITH FRESH SPINACH

This recipe begins, “Delicious as a side dish or for a light summer lunch.”

Serves 6

Source: Dreamfields Healthy Carb Pasta

Find this recipe at: http://diabeticgourmet.com/recipes/html/718.shtml

Ingredients

8 ounces Dreamfields Elbows

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1/4 teaspoon ground black pepper

10 ounces spinach (fresh or frozen)

4 ounces cherry or grape tomatoes

1/4 cup Parmesan cheese

Directions

Prepare Dreamfields Elbows according to package directions.

In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.

If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in saute pan and cook until wilted, about 7 minutes, stirring occasionally.

Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.

Nutritional Information Per Serving: Calories: 193; Protein: 8 g; Fat: 7 g; Sodium: 111 mg; Cholesterol: 3 mg; Saturated Fat: 1 g; Dietary Fiber: 4 g