Diabetic Recipes

	Diabetic Black-Eyed Peas
	Ingredients
	1 cup dried black-eyed peas 2 tablespoons olive or canola oil 2 each large onions and carrots, coarsely chopped 4 stalks celery, coarsely chopped 2 cloves garlic, finely chopped 3 cups vegetable stock 8 ounces each potatoes and turnips, peeled and cubed 1/2 teaspoon each dried thyme and rosemary 1/8 teaspoon each salt and pepper
	Introduction:

Per serving

Calories 340, Saturated Fat 1g, Total Fat 7g, Sodium 154mg, Cholesterol 0mg, Protein 15g, Carbohydrate 57g, Fiber 18g. Step 1: Soak peas overnight. Drain. In a Dutch oven, heat oil and saut onions, carrots, celery, and garlic for 5 to 8 minutes. Step 2: Add 1 quart water and the stock to the Dutch oven with the peas, potatoes, turnips, and herbs. Bring the mixture to a boil and boil 10 minutes. Step 3: Partially cover casserole and simmer 45 minutes or until peas are tender. Uncover, season with salt and pepper, and simmer about 10 minutes longer.

 

Diabetic Baked Turkey Croquettes

2 tablespoons butter 3 tablespoons flour 3/4 cup milk 2 cups turkey — chopped 1 egg yolk — beaten 1/4 teaspoon salt 1/4 teaspoon celery salt 1 egg 2 teaspoons water 1/2 cup bread crumbs 1/4 teaspoon ground sage 2 tablespoons butter — melted

Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling.

Let sauce cool; add chopped turkey, egg yolk, salt and celery salt.

Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter.

Bake at 350 degrees for 40 minutes.    Diabetic Braised Veal Shanks   4 pounds veal shank — cut in equal pieces 1 pinch salt — to taste 1 pinch black pepper — to taste 1/2 cup flour 1 1/4 cups olive oil 1 pound onions — diced 1 cup carrots — diced 1 cup celery — diced 3 sprigs rosemary – 1-1/2″ long 5 cloves garlic 1/2 ounce dried porcini mushrooms 1 cup warm water 1 1/4 cups white wine 2 quarts veal stock   Step 1: Prepare Porcini Mushrooms–   Reconstitute porcini mushrooms in 1 cup warm water, then drain–reserving liquid–and dice fine.   Step 2:   Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in hot olive oil until golden. Remove veal from pan. Add next 5 ingredients to pan, saute until browned. Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half. Add mushrooms and veal stock. Bring to a boil. Cover with foil and bake in a preheated 375-degree F oven approximately 2 hours. Remove meat from juice. Keep warm. Reduce juice by one-half and pour over veal. Serve with risotto on the side.

Baked Turkey Croquettes

(You can use leftovers) 2 tablespoons butter 3 tablespoons flour 3/4 cup milk 2 cups turkey — chopped 1 egg yolk — beaten 1/4 teaspoon salt 1/4 teaspoon celery salt 1 egg 2 teaspoons water 1/2 cup bread crumbs 1/4 teaspoon ground sage 2 tablespoons butter — melted

Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling.

Let sauce cool; add chopped turkey, egg yolk, salt and celery salt.

Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter.

Bake at 350 degrees for 40 minutes.

 

Baked Haddock

4 haddock fillets 1/2 cup butter — melted 1/4 cup lemon juice 2 tablespoons Worcestershire sauce 1/4 teaspoon ground chili peppers 1 teaspoon salt 1/4 teaspoon black pepper 2 whole garlic cloves — minced

Mix salt, pepper and garlic together thoroughly and rub on both sides of fish fillets. Place in a buttered shallow baking dish. Combine butter, lemon juice, and Worcestershire sauce. Bake fish at 375 degrees for 30 minutes or until it flakes easily with a fork. Baste with butter mixture 2-3 times during baking.

 

Chop Suey

1 – 3 lb. ground beef 1 pkg. frozen chopped onions 1 pkg. frozen chopped peppers 1 – 3 lb. spaghetti 1 – 3 cans whole tomatoes 1 – 3 cans tomato puree

Salt, pepper, sage and poultry seasoning Sugar to cut acid of tomatoes 1/4 lb. butter or margarine

Cut and fry meat. Add onions and celery. Add a little water and let simmer 1 hour with brown sugar and molasses. Add bean sprouts 1/2 hour before done. Add thickening and let simmer 15 minutes. Serve over rice.

 

Diabetic Sausage Stew

1 lg. onion, diced 3 carrots, sliced 8 med. potatoes, diced 4 tbsp. paprika 1 lg. can tomato sauce 2 links Polish sausage, sliced

Saute diced onions until tender with the paprika. Then add carrots and cover with water and cook until partially tender. Add your potatoes and a little more water and cook until tender. Lastly, add sausage and tomato sauce and cook for about 1/2 hour on medium heat.

 

Aloha Diabetic Seafood Dish

2 lbs. fish fillets 1/2 c. pineapple juice 1/4 c. steak sauce 1 tsp. salt

Dash of pepper

Place fish in single layer in shallow baking dish. Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once. Remove fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan. Broil about 4 minutes, brushing with sauce. Turn carefully and brush with sauce. Broil until fish flakes when tested with fork. Garnish with lime wedges or pineapple if desired.

 

Diabetic Beef Pasties

FILLING: 3/4 lb. coarsely ground beef (raw) 2 c. diced raw potato 3/4 c. diced raw carrot 3/4 c. diced celery 1 tsp. salt 1/4 tsp. black pepper 2 tbsp. Water

Crust: 3/4 tsp. salt 1/4 c. plus 2 tsp. vegetable shortening 1 egg Water Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Set aside.

 

Chicken Breasts With Carrot And Zucchini Stuffing

2 sm. whole chicken breasts 1 c. carrots, shredded (about 2 sm.) 1 c. zucchini, shredded (about 1 med.) 1 tsp. salt 1/4 tsp. poultry seasoning 1 envelope chicken-flavored bouillon 1/4 c. water

With sharp knife, remove skin and excess fat from chicken breasts. Cut each breast in half, along breastbone; remove breastbone. From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside. In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket; secure with toothpicks. In 10 inch skillet, place chicken, sprinkle with bouillon. To skillet add water, over medium high heat, heat to boiling. Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender. Remove toothpicks. This healthy dinner recipe makes 4 servings, 180 calories per serving.

 

Diabetic Beef Stew

1 lb. lean beef, cubed 2 tbsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. oregano 1/8 tsp. allspice 1 beef bouillon cube 2 c. boiling water 1 c. canned tomatoes 4 med. potatoes, cubed 3 med. carrots, sliced 3 sm. onions, quartered 1 (10 oz.) pkg. frozen peas

Marinate beef in Worcestershire sauce for several hours. Brown beef cubes in non-stick skillet. Add salt, oregano, and allspice. Dissolve bouillon cube in boiling water; pour over beef. Add tomatoes and simmer over low heat for 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and onions, continue to cook for 30 minutes. Add peas; cook 15 minutes longer or until meat and vegetables are tender. This healthy dinner recipe yields 6 servings. Amount 1 cup. Exchanges: 1 bread, 2 medium-fat meat, 1 vegetable.

 

Baked Chicken For One

1 (3 oz.) chicken breast, boned & skinned 2 tbsp. (any brand) bottled diet

Italian dressing

Marinate chicken in dressing overnight in covered casserole. Bake for one hour at 350 degrees. No additional seasonings are necessary. Very tender and juicy.

 

Diabetic Grilled Turkey Tenderloin

1/4 c. low-sodium soy sauce 1/4 c. sherry wine or apple juice 1/8 tsp. black pepper 2 tbsp. crushed onion 1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick 1/4 c. peanut oil 2 tbsp. lemon juice 1/8 tsp. garlic salt 1/4 tsp. ground ginger

In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center – do not over cook. Serve in 1/4 inch thick slices in toasted buns. This healthy dinner recipe yields 4 servings.Have fun making these diabetic, healthy dinner recipes which are quick and easy to prepare. Check out our other quick, easy free recipes for diabetics.

 

Diabetic Corkscrew pasta

4 fresh mushrooms, sliced

1 cucumber, sliced

Kraft reduced calorie zesty Italian dressing

1 onion, sliced

1 tomato, diced

1 green pepper, chopped

Cook and rinse pasta in cold water. Mix with remaining ingredients and marinate in dressing. Chill and serve.

Diabetic Lasagna

1 c. chopped onions

1 c. sliced mushrooms

1/2 c. diced green peppers

1 tbsp. parsley flakes

1/2 tsp. each basil, oregano, chili powder

5 oz. Mozzarella cheese

1 garlic clove, minced

1 c. chopped carrots

3 c. tomatoes

1/4 tsp. dried rosemary

3 oz. grated Romano cheese

1 1/3 c. cottage cheese

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes. This easy pasta recipe serves 4.

 

*Shrimp With Tamarind Recado* – 19g Carbs, 2g Fiber

*Pineapple Lime Salsa:*
*1/2 fresh pineapple, cored, finely diced*
*1 red bell pepper, seeded, finely chopped*
*1 red onion, finely chopped*
*2 tablespoons finely chopped cilantro*
*grated zest of 1 lime*
*3 tablespoons fresh lime juice*
*salt to taste*
*hot pepper sauce to taste*

*Shrimp:*
*3 tablespoons tamarind paste*
*1 canned chipotle pepper, seeded, minced*
*3 garlic cloves, crushed*
*1 teaspoon salt*
*1 teaspoon brown sugar*
*20 large raw shrimp, peeled*
*4 wood or bamboo skewers, soaked in water for, a half-hour*

*Pineapple-Lime Salsa:
Combine the pineapple, bell pepper, onion, cilantro,
lime zest and juice. Add salt and hot pepper sauce to taste.*
*Cover and let stand for 30 minutes at room temperature. (Makes about 3 1/2 cups)*

*Shrimp:
Combine the tamarind paste, chipotle, garlic, salt and brown sugar.
Add the shrimp and toss to coat evenly.*

*Thread 5 shrimp onto each skewer, cover with plastic wrap and refrigerate for 30 minutes. Can be made up to 2 hours ahead to this point.*

*Grill the skewers over medium-hot coals until the shrimp is pink and
opaque, 3 minutes per side. Serve with pineapple-lime salsa.*

*Makes 4 servings.*
*Calories 100, Fat 1 g, Carbs 19 g, Sodium 641 mg, Fiber 2 g.*