Finally, I'm back online! It only took several calls, including one that lasted almost 35 minutes (shortly after noon) and one that lasted 55 minutes! Ouch! But now that we're back in business...
Here are today's six diabetic recipes. Enjoy!
ITALIAN SPINACH DIP
Yield: 8 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
View recipe: http://diabeticgourmet.com/recipes/html/749.shtml
Ingredients
1 cup frozen cut leaf spinach
1 (3 ounce) package nonfat cream cheese, cut into pieces
1/2 cup nonfat sour cream
1 tablespoon zesty no salt added Italian dressing mix
Assorted vegetables such as sliced carrots, jicama, broccoli, zucchini, cauliflower, green pepper, radishes
Directions
Place spinach in a microwave-safe medium bowl.
Cover with plastic wrap and vent. Microwave on high power for 3 to 4 minutes or until hot. Drain well and chop.
Add cream cheese to spinach and stir until cream cheese is softened. Add sour cream and dressing mix, blending well. Cover and refrigerate for at least 2 hours or until chilled. Serve with assorted vegetables.
Nutritional Information Per Serving: Calories: 33; Protein: 3 g; Sodium: 201 mg; Cholesterol: 1 mg; Carbohydrates: 4 g; Glycemic Index: 27, Glycemic Load: 1; Exchanges: 1/2 Vegetable, 1/2 Very Lean Meat
CARAWAY ROASTED BEETS
Serving size: 4 beet quarters
Yield: 4 servings.
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/586.shtml
Ingredients
4 beets (1-1/4 pounds total), greens and all but 1 inch of stems removed
2 teaspoons caraway seeds
Directions
Preheat the oven to 375 degrees F.
Wash the beets well and place them on a square of heavy-duty aluminum foil. Sprinkle them with the caraway seeds. Fold and pinch the foil to seal the beets in the packet. Put the foil pouch in the oven and bake for 50 minutes.
Remove the packet from the oven, place in the sink, and open. (Be careful; the juice will stain.) Peel the beet skin with a small paring knife and cut the beets in quarters. Dip the beets in the juices from the bottom of the foil packet and sprinkle some caraway seeds from the packet over them. Serve hot.
Nutritional Information Per Serving: Calories: 43; Protein: 2 g; Sodium: 69 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 5 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings; Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Online: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Sodium: 110 mg; Cholesterol: 100 mg; Fat: 9 g; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
SOUTHERN PECAN PIE
Servings: 10
View recipe: http://diabeticgourmet.com/recipes/html/188.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=188
Ingredients
1 (9-inch) unbaked pie shell
1 cup fruit sweetener
1 tablespoon cornmeal
1/3 cup unsweetened applesauce
3 tablespoons water
2 tablespoon cornstarch
3 eggs
2 teaspoon vanilla extract
2 tablespoon very strong coffee or espresso, prepared
24 pecan halves
Directions
Prepare pastry and place in 9" pie pan.
In large bowl, combine fruit sweetener, cornmeal and applesauce.
Beat with an electric mixer.
In a small bowl, blend water and cornstarch until smooth.
Add to fruit sweetener mixture and blend.
Beat in eggs, one at a time.
Stir in the vanilla and coffee.
Pour mixture into pie shell.
Decorate top with pecan halves.
Bake 30 to 40 minutes, or until custard is set, at 375F.
Cool slightly before cutting.
Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Bread, 1 Fruit, 2 Fat
ROASTED TURNIPS WITH GINGER
Servings: 4
Source: Family Circle's All-Time Favorite Recipes
Find this recipe at: http://diabeticgourmet.com/recipes/html/101.shtml
Ingredients
1/2 teaspoon salt
1 pound turnips, peeled, cut into 2 x 1/2 x 1/2-inch strips
2 teaspoons dark Asian sesame oil
1 teaspoon ground ginger
1/8 teaspoon black pepper
Directions
Heat oven to 375 degrees F.
Bring 2 quarts water and 1/4 teaspoon salt to boiling in a large saucepan over high heat. Add turnips; return to boiling. Lower heat to medium; cover and cook 3 minutes or until turnips are just tender.
Drain turnips. Turn into a large roasting pan. Stir in sesame oil, ginger, pepper and remaining 1/4 teaspoon salt.
Roast into heated 375 degree F. oven 40 minutes, stirring turnips several times with a wooden spoon.
Nutritional Information Per Serving: Calories: 52; Protein: 1 g; Fat: 2 g; Sodium: 343 mg; Cholesterol: 0 mg; Carbohydrates: 7 g; Exchanges: 1 Vegetable; 1/2 Fat
APPLE PIE
Yield: 8 servings
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1034.shtml
Ingredients
1 Pastry for double-crust 9-inch pie
3 tablespoons cornstarch
1 cup Equal Spoonful or Granulated*
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups peeled, cored, sliced Granny Smith or other baking apples (about 8 medium)
* May substitute 24 packets Equal sweetener
Directions
Roll 1/2 the pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate.
Combine cornstarch, Equal, cinnamon, nutmeg and salt. Sprinkle over apples in large bowl and toss to coat. Arrange apples in pie crust.
Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape. Bake in preheated 400F oven 40 to 50 minutes or until crust is golden and apples are tender.
Cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 253; Protein: 2 g; Fat: 10 g; Sodium: 224 mg; Cholesterol: 10 mg; Carbohydrates: 42 g; Exchanges: 1 fruit, 1-1/2 starch, 2 fat
Showing posts with label Italian Spinach Dip. Show all posts
Showing posts with label Italian Spinach Dip. Show all posts
Thursday, December 15, 2016
Wednesday, September 16, 2015
Wednesday Recipes and an article link
Today, I'm adding a link to an article found in Diabetic Gourmet Magazine's e-newsletter. The article, “How to Talk to Your Doctor About Diabetes,” gives helpful information to use during your next doctor's appointment.
And now, here are today's six recipes. Enjoy!
ITALIAN SPINACH DIP
Yield: 8 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
View recipe: http://diabeticgourmet.com/recipes/html/749.shtml
Ingredients
1 cup frozen cut leaf spinach
1 (3 ounce) package nonfat cream cheese, cut into pieces
1/2 cup nonfat sour cream
1 tablespoon zesty no salt added Italian dressing mix
Assorted vegetables such as sliced carrots, jicama, broccoli, zucchini, cauliflower, green pepper, radishes
Directions
Place spinach in a microwave-safe medium bowl.
Cover with plastic wrap and vent. Microwave on high power for 3 to 4 minutes or until hot. Drain well and chop.
Add cream cheese to spinach and stir until cream cheese is softened. Add sour cream and dressing mix, blending well. Cover and refrigerate for at least 2 hours or until chilled. Serve with assorted vegetables.
Nutritional Information Per Serving: Calories: 33; Protein: 3 g; Sodium: 201 mg; Cholesterol: 1 mg; Carbohydrates: 4 g; Glycemic Index: 27, Glycemic Load: 1; Exchanges: 1/2 Vegetable, 1/2 Very Lean Meat
CARAWAY ROASTED BEETS
Serving size: 4 beet quarters
Yield: 4 servings.
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/586.shtml
Ingredients
4 beets (1-1/4 pounds total), greens and all but 1 inch of stems removed
2 teaspoons caraway seeds
Directions
Preheat the oven to 375 degrees F.
Wash the beets well and place them on a square of heavy-duty aluminum foil. Sprinkle them with the caraway seeds. Fold and pinch the foil to seal the beets in the packet. Put the foil pouch in the oven and bake for 50 minutes.
Remove the packet from the oven, place in the sink, and open. (Be careful; the juice will stain.) Peel the beet skin with a small paring knife and cut the beets in quarters. Dip the beets in the juices from the bottom of the foil packet and sprinkle some caraway seeds from the packet over them. Serve hot.
Nutritional Information Per Serving: Calories: 43; Protein: 2 g; Sodium: 69 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 5 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings; Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Online: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Sodium: 110 mg; Cholesterol: 100 mg; Fat: 9 g; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
SUMMER VEGETABLE SOUP
Makes 6 servings.
http://diabeticgourmet.com/bin/info.cgi?ID=690
Ingredients
5 cups low-sodium vegetable broth (water may be substituted)
1/4 cup uncooked brown rice
1 potato chopped into 1/2-inch pieces
1 carrot, peeled and sliced thin
1 tsp. dried dill
1 Tbsp. thyme
1 tsp. sage
1 tsp. rosemary
3 leeks, sliced, stems removed
2 green onions, sliced, including stems
1 stalk of celery, cut into 1/4-inch slices
10 stalks of asparagus, sliced into 1/2 to 3/4 pieces, include stems
Salt and white pepper to taste
Nonfat Greek yogurt (optional)
Directions
Bring broth (or water) to boil in large saucepan. Add rice and simmer, covered 20 minutes. Add potatoes, carrots and herbs and cook until potato is tender, about 15 minutes.
Add all other ingredients. Simmer 5 minutes or until asparagus are bright green and just tender. Season with salt and pepper to taste.
Serve with a dollop of yogurt if desired.
Nutritional Information Per Serving: 110 calories; 0 g total fat; 0 g saturated fat; 24 g carbohydrate; 3 g protein; 4 g dietary fiber; 150 mg sodium
MUSHROOM MEATLOAF
Yield: 8 servings
Source: Secrets of Good-Carb Low-Carb Living
View recipe: http://diabeticgourmet.com/recipes/html/739.shtml
Ingredients
1-1/2 pounds 95-percent-lean ground beef or ground turkey
2 cups very finely chopped fresh mushrooms
3/4 cup very finely chopped onion
3/4 cup quick-cooking (1-minute) oats
8-ounce can tomato sauce with roasted garlic or Italian herbs
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Directions
Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 4.4 g; Sodium: 399 mg; Cholesterol: 45 mg; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
BUTTERSCOTCH OATMEAL COOKIES
You really didn't think I'd let you get by without something "snacky" for dessert, did you? Yield: about 4 dozen cookies
Serving size: 1 cookie
View Recipe: http://diabeticgourmet.com/recipes/html/1082.shtml
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package)
Nestle Toll House Butter-scotch Flavored Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl.
Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 130; Protein: 1 g; Fat: 7 g; Sodium: 90 mg; Cholesterol: 20 mg ; Carbohydrates: 16 g
And now, here are today's six recipes. Enjoy!
ITALIAN SPINACH DIP
Yield: 8 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
View recipe: http://diabeticgourmet.com/recipes/html/749.shtml
Ingredients
1 cup frozen cut leaf spinach
1 (3 ounce) package nonfat cream cheese, cut into pieces
1/2 cup nonfat sour cream
1 tablespoon zesty no salt added Italian dressing mix
Assorted vegetables such as sliced carrots, jicama, broccoli, zucchini, cauliflower, green pepper, radishes
Directions
Place spinach in a microwave-safe medium bowl.
Cover with plastic wrap and vent. Microwave on high power for 3 to 4 minutes or until hot. Drain well and chop.
Add cream cheese to spinach and stir until cream cheese is softened. Add sour cream and dressing mix, blending well. Cover and refrigerate for at least 2 hours or until chilled. Serve with assorted vegetables.
Nutritional Information Per Serving: Calories: 33; Protein: 3 g; Sodium: 201 mg; Cholesterol: 1 mg; Carbohydrates: 4 g; Glycemic Index: 27, Glycemic Load: 1; Exchanges: 1/2 Vegetable, 1/2 Very Lean Meat
CARAWAY ROASTED BEETS
Serving size: 4 beet quarters
Yield: 4 servings.
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/586.shtml
Ingredients
4 beets (1-1/4 pounds total), greens and all but 1 inch of stems removed
2 teaspoons caraway seeds
Directions
Preheat the oven to 375 degrees F.
Wash the beets well and place them on a square of heavy-duty aluminum foil. Sprinkle them with the caraway seeds. Fold and pinch the foil to seal the beets in the packet. Put the foil pouch in the oven and bake for 50 minutes.
Remove the packet from the oven, place in the sink, and open. (Be careful; the juice will stain.) Peel the beet skin with a small paring knife and cut the beets in quarters. Dip the beets in the juices from the bottom of the foil packet and sprinkle some caraway seeds from the packet over them. Serve hot.
Nutritional Information Per Serving: Calories: 43; Protein: 2 g; Sodium: 69 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 5 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings; Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Online: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Sodium: 110 mg; Cholesterol: 100 mg; Fat: 9 g; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
SUMMER VEGETABLE SOUP
Makes 6 servings.
http://diabeticgourmet.com/bin/info.cgi?ID=690
Ingredients
5 cups low-sodium vegetable broth (water may be substituted)
1/4 cup uncooked brown rice
1 potato chopped into 1/2-inch pieces
1 carrot, peeled and sliced thin
1 tsp. dried dill
1 Tbsp. thyme
1 tsp. sage
1 tsp. rosemary
3 leeks, sliced, stems removed
2 green onions, sliced, including stems
1 stalk of celery, cut into 1/4-inch slices
10 stalks of asparagus, sliced into 1/2 to 3/4 pieces, include stems
Salt and white pepper to taste
Nonfat Greek yogurt (optional)
Directions
Bring broth (or water) to boil in large saucepan. Add rice and simmer, covered 20 minutes. Add potatoes, carrots and herbs and cook until potato is tender, about 15 minutes.
Add all other ingredients. Simmer 5 minutes or until asparagus are bright green and just tender. Season with salt and pepper to taste.
Serve with a dollop of yogurt if desired.
Nutritional Information Per Serving: 110 calories; 0 g total fat; 0 g saturated fat; 24 g carbohydrate; 3 g protein; 4 g dietary fiber; 150 mg sodium
MUSHROOM MEATLOAF
Yield: 8 servings
Source: Secrets of Good-Carb Low-Carb Living
View recipe: http://diabeticgourmet.com/recipes/html/739.shtml
Ingredients
1-1/2 pounds 95-percent-lean ground beef or ground turkey
2 cups very finely chopped fresh mushrooms
3/4 cup very finely chopped onion
3/4 cup quick-cooking (1-minute) oats
8-ounce can tomato sauce with roasted garlic or Italian herbs
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Directions
Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 4.4 g; Sodium: 399 mg; Cholesterol: 45 mg; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
BUTTERSCOTCH OATMEAL COOKIES
You really didn't think I'd let you get by without something "snacky" for dessert, did you? Yield: about 4 dozen cookies
Serving size: 1 cookie
View Recipe: http://diabeticgourmet.com/recipes/html/1082.shtml
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package)
Nestle Toll House Butter-scotch Flavored Morsels
Directions
Preheat oven to 375F.
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl.
Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutritional Information Per Serving: Calories: 130; Protein: 1 g; Fat: 7 g; Sodium: 90 mg; Cholesterol: 20 mg ; Carbohydrates: 16 g
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