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Diabetic Recipes

Recipes for Diabetic Meals

Recipes for Diabetics

Diabetic Lemony Carrot-Spice Bread Recipe

Fiber One® cereal 1 1/2 cup
Gold Medal® all-purpose flour 2 2/3 cup
granulated sugar 1 cup
baking powder 2 1/2 tsp
pumpkin pie spice 2 tsp
salt 1/2 tsp
baking soda 1/2 tsp
chopped walnuts 1 cup
lemon juice 1/3 cup
vegetable oil 1/4 cup
grated lemon peel 1 tsp
(15 oz) diced carrots, undrained 1 can
eggs 2 ea

Preparation Instructions
1.. Heat oven to 350 degrees.
2.. Grease loaf pan, 9 x 5 x 3 inches.
3.. Finely crush cereal. (Place cereal in plastic bag or between sheets of waxed paper;
crush with rolling pin. Or crush in blender or food processor.)
4.. Stir together flour, sugar, baking powder, pumpkin pie spice,
salt and baking soda in large bowl. Stir in cereal and walnuts.
5.. Beat remaining ingredients until well mixed.
Stir into cereal mixture just until moistened. Pour into pan.
6.. Bake about 1 hour and 10 minutes or until toothpick
inserted in center comes out clean.
7.. Cool 15 minutes; remove from pan. Cool completely before slicing.

Calories 155
Calories From Fat 55
Total Fat 6 g
Saturated Fat 1 g
Cholestrol 20 mg
Sodium 180 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars
Protein 3 g

Diabetic Recipes – PASTA E’ FAGIOLI

1 pound ditalini pasta
2 garlic cloves (minced)
2 tablespoons olive oil
1 can tomato sauce (8 oz)
1 cup water
1 can cannellini beans (white kidney beans) (16 oz)
1/2 stalk celery chopped
1/2 carrot minced
(celery and carrot is optional )
1 onion chopped
2 tablespoons garlic powder
salt and pepper to taste
In sauce pan saute garlic,onions, celery and carrots
till onions are translucent
add sauce and water
season with ingredients above
add beans and simmer about 1 hour
cook pasta on the side till al dente
drain then add bean sauce to pasta and serve immediately
note: pasta will absorb the sauce if you wait too long to serve!

Makes 6 servings

Per Serving (excluding unknown items): 61 Calories; 5g Fat
(63.3% calories from fat);
1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
249mg Sodium.
Exchanges: 0 Grain (Starch); 1/2 Vegetable; 1 Fat.

Mexican Oven-Fried Chicken

Prep: 10 min, Cook: 50 min.
For 4 servings:
a.. 2 tsp. unsalted butter
b.. 2/3 cup buttermilk baking mix
c.. 1 tsp. paprika
d.. 1 Tbs. plus 1 tsp. cornmeal
e.. 2 tsp. chili powder
f.. 2-1/4 lbs. frying chickens, cut up
Preheat oven to 425°F. Melt butter in a 9×13 inch
pan in oven until melted.
Combine baking mix, next 3 ingredients and salt and pepper to taste in a shallow bowl.
Coat chicken. Place skin sides down in pan. Bake 35 minutes uncovered.
Turn, and bake about 15 minutes more, until chicken is cooked through.

Per serving: calories 1277, fat 109.2g, 78% calories from fat,
cholesterol 217mg, protein 54.2g, carbohydrates 15.9g, fiber 1.2g, sugar 1.4g,
sodium 434mg, diet points 34.9.

The recommended wines are: Sauvignon Blanc, Zinfandel, or White Zinfandel.

Mexican Mashed Potatoes Diabetic Recipes

Prep: 10 min, Cook: 10 min.
For 4 servings:
a.. 1 lb. russet potatoes, peeled and cut into 1/2 inch chunks
b.. 2 ounces canned chopped green chilies, rinsed
c.. 2 ounces shredded cheddar cheese
d.. 1 Tbs. cilantro or parsley, chopped
e.. 1/8 tsp. salt optional
f.. 1/4 cup skim milk
Place potatoes in a steamer basket over boiling water.
Cover saucepan and steam 10-12 minutes or until tender.
Transfer potatoes to a bowl and mash. Mix in remaining ingredients.
If needed, add in a little more milk.

Per serving: calories 155, fat 4.8g, 28% calories from fat,
cholesterol 15mg, protein 6.5g, carbohydrates 22.1g, fiber 2.0g,
sugar 3.1g, sodium 269mg, diet points 3.6.

Creamy Potato Casserole

8 med. potatoes peeled and sliced thin
1 small onion chopped
1 can condensed cheddar cheese soup undiluted
1 c. sour cream
1 tsp. salt optional
Combine and mix well.
Place in a greased 8″ square baking dish.
Cover and bake at 350, for 70 minutes or until potatoes are tender.
Uncover and bake l0 minutes longer until lightly browned.

Serves 6 to 8
Per Serving (excluding unknown items): 163 Calories;
6g Fat (33.2% calories from fat); 4g Protein; 24g Carbohydrate;
2g Dietary Fiber; 13mg Cholesterol; 23mg Sodium. Exchanges:
1 1/2 Grain (Starch); 0 Vegetable; 0 Non Fat Milk; 1 Fat.

Diabetic Oven-Roasted Vegetables Recipes

a.. 1 med zucchini, cut into bite-size pieces
b.. 1 med summer squash, cut into bite-size pieces
c.. 1 med red bell pepper, cut into bite-size pieces
d.. 1 med yellow bell pepper, cut into bite-size pieces
e.. 1 lb fresh asparagus, cut into bite-size pieces
f.. 1 red onion, chopped
g.. 3 Tbsp extra virgin olive oil
h.. 1 tsp salt
i.. ˝ tsp black pepper
1. Preheat the oven to 450°F. Place the zucchini, squash,
bell peppers, asparagus, and onion in a large roasting pan,
and toss with the oil, salt, and black pepper. Spread in a single layer.
2. Roast for 30 minutes, stirring occasionally,
until the vegetables are lightly browned and tender.

Makes 4 servings

Diabetic Vegetable Bake

Frozen mixed vegetables, thawed 1 1/2 cups
flour 2 Tbsp
low-calorie margarine 1 Tbsp
fat-free milk 1/4 cup
Parmesan cheese 1 Tbsp
hot mashed potatoes (instant or leftover) 1 cup
paprika 1 dash

Heat oven to 350 degrees F. Mix vegetable and flour in a small nonstick
casserole dish (or spray glass dish with nonstick cooking spray).
Melt margarine in a small saucepan and add milk and cheese.
Pour hot liquid over vegetables. Top with mashed potatoes,
spreading evenly. Sprinkle with paprika.
Bake 25-30 minutes or until potatoes slightly brown.

Calories 186
Calories From Fat 67
Total Fat 7 g
Saturated Fat 2 g
Cholestrol 4 mg
Sodium 173 mg
Total Carbohydrate 26 g
Dietary Fiber 3 g
Sugars 5 g
Protein 6 g

Diabetic Meals – Tender Meatballs in Mushroom Gravy

1 lb beef lean ground
4 bread slices
1 tsp salt
1/4 tsp black pepper
1 tb dried minced onion
1 can golden mushroom soup
1/3 c water
Pull apart bread into small, dime-size pieces.
Combine ground beef, bread, salt, pepper, and minced onion
in a large mixing bowl.
Using a spoon, scoop out rounds of meat mixture, or shape
into several round, 2-inch balls by hand.
Brown meatballs in a hot skillet using a small amount of butter or oil.
Turn them occasionally so all sides are browned.
Place meatballs in a crockpot. Add soup and water.
Cook on low for 6 to 12 hours, high for up to 6 hours.

Per Serving (excluding unknown items): 67 Calories;
1g Fat (12.3% calories from fat); 2g Protein; 12g Carbohydrate;
1g Dietary Fiber; trace Cholesterol; 668mg Sodium. Exchanges: 1 Grain (Starch); 0 Fat.

NOTES : Serves: 6

Ginger Chicken Sauté

Prep: 5 min, Cook: 15 min.
For 4 servings:
a.. 4 boneless skinless chicken breast halves
b.. 2 Tbs. soy sauce
c.. 1/4 tsp. Oriental sesame oil
d.. 1 Tbs. fresh ginger, minced
e.. 1 clove garlic, minced
f.. 1 Tbs. peanut oil
Place chicken in a shallow baking dish and add next 4 ingredients.
Turn to coat well. Heat oil in a heavy nonstick skillet over medium high heat.
Remove chicken from marinade and sauté 2-3 minutes per side,
turning frequently until lightly browned. Reduce heat to medium low.
Stir in marinade, cover pan and cook about 6 minutes,
turning chicken occasionally, until just cooked throughout.

Per serving: calories 239, fat 6.0g, 24% calories from fat,
cholesterol 106mg, protein 42.6g, carbohydrates 1.2g, fiber 0.1g,
sugar 0.4g, sodium 576mg, diet points 5.8.

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