Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 342 - Diabetic Recipes

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

Spike and Jamie are not nutrition experts. In view of that fact, we have not usually included any nutrition or diet information on any of our recipes.

People on special diets are usually well-informed enough to be able to tell whether or not a recipe is okay for their own nutritional purposes, and do not need any help from those who are not professional dietitians. All of our recipes directed toward the diabetic readers have been collected from sites which are acknowledged within each recipe; they are not our own creations.

 

CHEDDAR CHEESE SOUFFLE

CHEESEBURGERS SUPREME

CHEESECAKE

CHICKEN AND BROCCOLI IN MUSHROOM SAUCE

CHICKEN AND CORN TAMALE PIE

CHICKEN AND DUMPLINGS

CHICKEN AND PESTO ROLLS

CHICKEN AND PORK STEW WITH FRUIT

CHICKEN AND RICE WITH YOGURT SAUCE

CHICKEN AND SPINACH SALAD

CHICKEN BREASTS STUFFED WITH

CHICKEN BREASTS WITH ROSEMARY

CHICKEN BROCHETTE

CHICKEN CACCIATORE

CHICKEN CORDON BLEU

CHICKEN IN WINE SAUCE

CHICKEN JAMBALAYA

CHICKEN KABOBS WITH

CHICKEN MARSALA

CHICKEN NUGGETS WITH BBQ DIPPING SAU

CHICKEN PAPRIKA

CHICKEN PARMESAN

CHICKEN PASTA SKILLET WITH

CHICKEN ROSEMARY

CHICKEN SALAD MAKEOVER

CHICKEN SALAD WITH POTATOES

CHICKEN SALAD WITH WALNUTS

CHICKEN STEW WITH RED WINE

CHICKEN WITH ONIONS AND PEPPERS

CHICKEN WITH QUINOA

CHICKPEA SOUP

CHILLED TOMATO SOUP

CHINESE CHICKEN

CHINESE SHRIMP SAUTE

CHOCOLATE ANGEL FOOD CAKE JO

CHOCOLATE CHOCOLATE CHIPPERS JO

CHOCOLATE MARSHMALLOW NUT SQUARES JO

CILANTRO CHUTNEY

CINNAMON APPLE COBBLER JO

CINNAMON APPLE PRUNE JAM

CINNAMON GINGER COOKIES

COCONUT RICE

COLLARDS WITH SMOKED TURKEY

COLOSSAL CHOCOLATE CHIPPERS JO

CRAB CAKES WITH POBLANO CHILI SAUCE.

CRABMEAT SALAD

CRANBERRY NUT WHEAT LOAF

CREAMY GARLIC DRESSING

CREAMY TAPIOCA PUDDING JO

CRISPY BAKED CHICKEN

CRISPY FISH FILLETS

CRUNCH CHICKEN BAKE

CRUNCHY PEANUT BUTTER COOKIES

CRUSTLESS SPINACH PIE

CUCUMBER SALAD

CURRIED CHICKEN SALAD

CURRIED PORK CHOPS WITH PEARS

CURRIED SHRIMP

CURRY CHICKEN

DIABETIC CHOCOLATE CAKE

DIABETIC FRIENDLY CHOCOLATE CHEESECAKE

DIABETIC MELT AWAY CANDIES

DIABETIC PEANUT BUTTER COOKIES

DIABETIC SUNSHINE ORANGE CAKE

DIJON SALMON

DILLED CAULIFLOWER SOUP

DILLED GREEN BEANS

DRY RUBBED BARBECUE PORK LOIN

EASY BEEF CASSEROLE

EGG AND BROCCOLI CASSEROLE

EGGPLANT AND TOMATO CASSEROLE

EGGPLANT AND VEGETABLE SAUTE

EGGPLANT DIP

EGGPLANT POLENTA STACK

CHEESECAKE

CHICKEN AND BROCCOLI IN MUSHROOM SAUCE

CHICKEN AND CORN TAMALE PIE

CHICKEN AND DUMPLINGS

CHICKEN AND PESTO ROLLS

CHICKEN AND PORK STEW WITH FRUIT

CHICKEN AND RICE WITH YOGURT SAUCE

CHICKEN AND SPINACH SALAD

CHICKEN BREASTS STUFFED WITH

CHICKEN BREASTS WITH ROSEMARY

CHICKEN BROCHETTE

CHICKEN CACCIATORE

CHICKEN CORDON BLEU

CHICKEN IN WINE SAUCE

CHICKEN JAMBALAYA

CHICKEN KABOBS WITH

CHICKEN MARSALA

CHICKEN NUGGETS WITH BBQ DIPPING SAU

CHICKEN PAPRIKA

CHICKEN PARMESAN

CHICKEN PASTA SKILLET WITH

CHICKEN ROSEMARY

CHICKEN SALAD MAKEOVER

CHICKEN SALAD WITH POTATOES

CHICKEN SALAD WITH WALNUTS

CHICKEN STEW WITH RED WINE

CHICKEN WITH ONIONS AND PEPPERS

CHICKEN WITH QUINOA

CHICKPEA SOUP

CHILLED TOMATO SOUP

CHINESE CHICKEN

CHINESE SHRIMP SAUTE

CHOCOLATE ANGEL FOOD CAKE JO

CHOCOLATE CHOCOLATE CHIPPERS JO

CHOCOLATE MARSHMALLOW NUT SQUARES JO

CILANTRO CHUTNEY

CINNAMON APPLE COBBLER JO

CINNAMON APPLE PRUNE JAM

CINNAMON GINGER COOKIES

COCONUT RICE

COLLARDS WITH SMOKED TURKEY

COLOSSAL CHOCOLATE CHIPPERS JO

CRAB CAKES WITH POBLANO CHILI SAUCE.

CRABMEAT SALAD

CRANBERRY NUT WHEAT LOAF

CREAMY GARLIC DRESSING

CREAMY TAPIOCA PUDDING JO

CRISPY BAKED CHICKEN

CRISPY FISH FILLETS

CRUNCH CHICKEN BAKE

CRUNCHY PEANUT BUTTER COOKIES

CRUSTLESS SPINACH PIE

CUCUMBER SALAD

CURRIED CHICKEN SALAD

CURRIED PORK CHOPS WITH PEARS

CURRIED SHRIMP

CURRY CHICKEN

DIABETIC CHOCOLATE CAKE

DIABETIC FRIENDLY CHOCOLATE CHEESECAKE

DIABETIC MELT AWAY CANDIES

DIABETIC PEANUT BUTTER COOKIES

DIABETIC SUNSHINE ORANGE CAKE

DIJON SALMON

DILLED CAULIFLOWER SOUP

DILLED GREEN BEANS

DRY RUBBED BARBECUE PORK LOIN

EASY BEEF CASSEROLE

EGG AND BROCCOLI CASSEROLE

EGGPLANT AND TOMATO CASSEROLE

EGGPLANT AND VEGETABLE SAUTE

EGGPLANT DIP

EGGPLANT POLENTA STACK

 

 

CHEDDAR CHEESE SOUFFLE

Serves: 4

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Vegetable cooking spray

1-2 tablespoons grated fat-free Parmesan cheese

1 cup fat-free milk

3 tablespoons flour

1/2 teaspoon dry mustard

1/2 teaspoon snipped fresh chives

1/2 teaspoon dried marjoram leaves

1/4 teaspoon cayenne pepper

1-2 pinches ground nutmeg

3 egg yolks, lightly beaten

1-1/4 cups (5 ounces) shredded fat-free Cheddar cheese

Salt and white pepper, to taste

3 egg whites

1/4 teaspoon cream of tarter

Spray 1-quart soufflé dish with cooking spray and coat with Parmesan cheese. Attach an aluminum foil collar to dish, extending foil 3 inches above top of dish; spray inside of collar with cooking spray.

Mix milk and flour until smooth in small saucepan; mix in mustard, chives, marjoram, cayenne, and nutmeg. Heat to boiling, whisking constantly; boil until thickened, about 1 minute, whisking constantly.

Whisk about 1/2 cup milk mixture into egg yolks; whisk egg mixture into saucepan. Add cheese; whisk over low heat until melted. Season to taste with salt and white pepper.

Beat egg whites in medium bowl until foamy; add ream of tartar and beat to stiff, but not dry, peaks. Stir about 1/3 of egg whites into cheese mixture; fold cheese mixture into remaining whites. Spoon into prepared soufflé dish. Bake at 350 degrees until soufflé is puffed, browned, and just set in the center,

35 to 40 minutes. Serve immediately.

CHEESEBURGERS SUPREME

Serves: 4

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 pound ground beef eye of round steak or 95% lean ground beef

2-4 tablespoons finely chopped onion

3 tablespoons water

1/2 teaspoon salt

1/4 teaspoon pepper

Vegetable cooking spray

4 slices (1 ounce each) fat-free, or reduced-fat, Cheddar, or Swiss, cheese

4 hamburger buns, toasted

Mix ground beef, onion, water, salt, and pepper in medium bowl just until blended. Shape mixture into four 1-inch-thick patties.

Spray skillet with cooking spray; heat over medium heat until hot. Cook burgers to desired degree of doneness, 3 to 4 minutes per side for medium. Top each burger with slice of cheese; cover skillet and cook until cheese is beginning to melt, 1 to 2 minutes. Serve burgers in buns.

CHEESECAKE

Yield: 10 (1 piece) servings

Source: "American Diabetes Association Forbidden Foods Cookbook"

 

Adding a little creamy ricotta cheese instead of extra sugar makes all the difference in the recipe. Be sure to puree the cottage and ricotta cheeses until they are absolutely smooth; they give the cake its velvety texture. Make it a least a day

ahead of time, to allow the flavors to blend.

 

1-1/2 cups low-fat (1%) cottage cheese

1/2 cup part-skim ricotta cheese

8 ounces Neufchatel cheese, room temperature

3 eggs

1/2 cup sugar

1 tablespoon vanilla extract

2 teaspoons fresh lemon juice

1/4 teaspoon salt

4 (2-1/2-inch-square reduced-fat graham crackers (1 oz.), finely crumbed

 

Position the oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line a 9-inch round baking pan with a baking parchment or wax paper round and spray with nonstick cooking spray.

 

In a food processor, puree the cottage and ricotta cheeses until velvety smooth, at least 3 minutes.

 

Add the Neufchatel cheese, eggs, sugar, vanilla, lemon juice, and salt; pulse just until completely smooth, about 30 seconds. Pour into the prepared pan.

 

Pull the oven rack partly out. Place a large roasting pan on the rack; add the filled cheesecake pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake until the cheesecake is just starting to pull away from the sides of the pan, 40-45

minutes. Cool completely on a rack, then cover with plastic and refrigerate at least 24 hours and up to 2 days.

 

To unmold the cheesecake, cover the pan with tightly stretched plastic wrap then place a plate on top. Invert the pan and tap gently to release the cake; remove the parchment. Place a cake plate on the cake and invert so that the cake is right-side-up. Press the graham cracker crumbs around the sides of the cake.

CHICKEN AND BROCCOLI IN MUSHROOM SAUCE

Serves: 6

Source: "The New American Heart Association Cookbook"

Vegetable oil spray

10 ounces fresh broccoli spears or 10-ounce package

no-salt-added frozen broccoli spears

2 cups diced cooked chicken

Sauce Ingredients:

1 teaspoon light margarine

8 ounces fresh mushrooms, sliced (2-1/2 to 3 cups)

1-1/3 cups low-sodium chicken broth

5-ounce can fat-free evaporated milk (2/3 cup)

1/4 cup all-purpose flour

1/4 cup sliced green onions (2 medium)

3 tablespoons grated Parmesan cheese

Dash of Nutmeg

Topping Ingredients:

1/4 cup fresh bread crumbs (1/2 slice bread)

2 tablespoons finely snipped fresh parsley

1 teaspoon grated lemon zest

Lightly spray a 9-inch square baking pan with vegetable oil spray.

Steam broccoli spears until tender-crisp, then plunge into ice water to stop cooking. Drain and blot dry on paper towels. Arrange in baking pan. Evenly place chicken over broccoli. Set aside.

For sauce, heat margarine in a medium non-stick skillet over medium heat. Swirl to coat bottom. Cook mushrooms, covered, for 7 to 9 minutes, or until they've released their juices. Increase heat to high and cook, uncovered, for 1 to 2 minutes to allow

liquid to evaporate. Set aside.

Preheat oven to 375 degrees F.

Pour broth and milk into a medium saucepan. Whisk in flour. Bring to boil over medium-high heat; cook until thickened, 3 to 4 minutes, stirring occasionally.

Stir in green onions, Parmesan, nutmeg, and mushrooms. Pour over chicken in baking pan. In a small bowl, combine topping ingredients. Sprinkle over casserole. Bake for 25 minutes.

CHICKEN AND CORN TAMALE PIE

(makes 8 servings)

Crust

olive oil cooking spray

5 1/4 cups (1260 ml) 98% fat free, low sodium canned chicken broth

2 1/4 cups (310 g) stone-ground yellow corneal

1 teaspoon (5 ml) ground cumin

1/2 teaspoon (2.5 ml) salt (optional)

1/4 teaspoon (1.25 ml) cayenne pepper

Filling

1 1/2 pounds (720 g) boneless, skinless chicken breasts, trimmed of all fat and cut into 1-inch (2.5 cm) cubes

1 cup (164 g) fresh or thawed frozen corn kernels

1 medium onion, chopped

1 medium fresh tomato, chopped

2 medium tomatillos, husked and chopped

2 jalapeño chili peppers, seeded and minced

2 large cloves garlic, minced

2 tablespoons (18 g) golden raisins, plumped in 2 tablespoons (30 ml) dry white wine or unsweetened apple juice

1 tablespoon (15 ml) chili powder

1/2 teaspoon (2.5 ml) ground cumin

1 tablespoon (15 ml) chopped fresh oregano or 1 teaspoon (5 ml) crushed dried

1/4 cup (60 g) shredded reduced fat Monterey jack cheese

Preheat oven to 450°F (230°C), Gas Mark 8.

Coat a 10-inch (25 cm) round casserole that's at least 2 inches (5 cm) deep with cooking spray. Set aside.

To make crust: In a large saucepan, bring chicken broth to a boil over medium-high heat. Gradually stir in cornmeal, cumin, salt (if using), and cayenne. Reduce heat to medium and cook, stirring constantly, until thickened, 10 to 12 minutes. Immediately spread mixture to a depth of about 1/2 inch (1.25 cm) over bottom and sides of prepared casserole. Set aside.

To make filling: Lightly coat a large nonstick skillet with cooking spray. Place over medium-high heat. Add chicken and sauté until brown on all sides, about 5 minutes. Add corn, onion, tomato, tomatillos, jalapeños, garlic, raisins with their liquid, chili powder, cumin, oregano, and cheese. Stir until well blended.

Spoon mixture into prepared casserole and bake, uncovered, for 25 to 30 minutes, until crust is golden brown and filling is bubbly. Remove from oven and let stand on a wire rack for 10 minutes before cutting into wedges to serve.

www.diabetic-recipes.com

CHICKEN AND DUMPLINGS

Yield: 8 Servings

Serving size: 1/8 recipe

Source: "The New Soul Food Cookbook for People with Diabetes"

3 lb chicken fryer, skin removed

1 medium onion, chopped

2 garlic cloves, chopped

2 celery stalks, chopped

4 medium carrots

1 bay leaf

1 reduced-sodium chicken bouillon cube

1/2 tsp salt, divided

1/4 tsp pepper

3 cups flour

1/4 cup egg substitute

Cut the chicken into pieces, rinse them, and place in a large pot. Cover with water and add the vegetables and bouillon cube. Cook for 1 hour or until tender. Stir in 1/4 tsp salt and the pepper. Remove 1 cup of broth and let cool.

Place the flour and remaining 1/4 tsp salt in a mixing bowl. Pour the egg substitute and reserved chicken broth in the center of the bowl. Mix until a soft dough is formed. Roll the dough on a floured surface until thin. Cut the dough into strips and let it stand for 10 minutes.

Meanwhile, de-bone the chicken and bring the broth to a boil. Then drop the strips of dough into the broth. Add the chicken and continue to cook for an additional 15 minutes.

CHICKEN AND PESTO ROLLS

(makes 8 servings)

8 skinless, boneless, chicken breasts halves , about 5 ounces (150 g) each

cheesecloth

salt (optional)

freshly ground pepper

6 cups, (1,440 ml) 98% fat free, no-salt-added canned chicken broth

basil for garnish

pesto

2/3 cup (156 ml) tightly packed basil leaves

3 scallions, white part and 1 inch (2.5 cm) green, chopped

1 clove garlic, cut into quarters

1 teaspoon (5 ml) dry-roasted sunflower seeds

salt (optional)

freshly grated pepper

3 to 4 teaspoons (15 to 20 ml) 98% fat free, no-salt-added canned chicken broth

1 tablespoon (15 g) grated Parmesan cheese

3 tablespoons (45g) dried unseasoned bread crumbs

One at a time place the chicken halves between two pieces of waxed paper. Pound to 1/4-inch thickness.

Cut pieces of cheese cloth into eight 8-inch (20 cm) squares.

Prepare the pesto: Place the basil leaves, scallion, garlic, sunflower seeds, salt (if using), and pepper in a blender or food processor fitted with a metal blade. Pulse on and off until minced. Slowly add enough broth to make a smooth thin mixture. Stir in cheese and bread crumbs.

Season the chicken breasts with salt (if using) Divide the pesto among the breasts leaving a border around each edge of each breast. Starting with the short end, roll up each breast enclosing the pesto completely. Place in cheese cloth and tie each end with kitchen twine tightly.

Place the chicken broth in a skillet. Bring to a boil, Reduce the heat and add the chicken rolls. Simmer about 20 minutes in a single layer until firm to the touch. Remove from the stock and remove and discard the cheese cloth.

Arrange on a platter and slice on the diagonal to serve. Garnish with extra basil.

www.diabetic-recipes.com

CHICKEN AND PORK STEW WITH FRUIT

Serves: 6

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Vegetable cooking spray

12 ounces pork tenderloin, cut into 1-1/2-inch cubes

12 ounces boneless, skinless chicken breast, cut into 1-1/2-inch cubes

2 tablespoons slivered almonds

1 tablespoon sesame seeds

1-inch piece of cinnamon stick

3 ancho chilies, stems, seeds, and veins discarded

2 medium tomatoes, cut into 1-inch pieces

1 can (14-1/2 oz) reduced-sodium fat-free chicken stock, divided

1 cup cubed jicama

1 cup cubed pineapple or 1 can (8 oz) unsweetened pineapple chunks, drained

1 small ripe plantain, cut into 1/2-inch pieces

Salt and pepper, to taste

4 cups cooked rice, warm, optional

Spray large skillet with cooking spray; heat over medium heat until hot. Cook pork and chicken over medium heat until browned, about 5 minutes. Remove from skillet.

Add almonds, sesame seeds, and cinnamon to skillet. Cook over medium heat until almonds and sesame seeds are toasted 3 to 4 minutes; transfer mixture to blender container. Add chilies and tomatoes to skillet and cook over medium heat until tomatoes are soft, 1 to 2 minutes; transfer to blender. Add 1 cup broth to blender and process until mixture is smooth.

Spray medium saucepan with cooking spray; heat over medium heat until hot. Cook chili mixture over medium heat until slightly thickened, 4 to 5 minutes. Add meat mixture, remaining broth, jicama, and fruit; heat to boiling. Reduce heat and simmer, covered, until meats are tender, about 30 minutes. Season to taste with salt and pepper. Serve over rice.

CHICKEN AND RICE WITH YOGURT SAUCE

(makes 4 servings)

This chicken dish is Spanish in origin, yet uses short grained Italian Arborio rice, the same rice that's used to make risotto. The result is a superb one-dish meal. All you need to finish your dinner is a light dessert like fresh fruit and fat free cheese or frozen grapes. A demitasse of espresso would cap this off with a European flair.

1 teaspoon (5 ml) olive oil

1/4 teaspoon (1.25 ml) kosher salt

freshly ground pepper

2 whole skinless and boneless chicken breasts, about 8 ounces (224 g) each,

halved

5 ounces (150 g) chopped onion

4 ounces (120 g) chopped red bell pepper

4 ounces (120 g) chopped green bell pepper

2 large cloves garlic, minced

1 large tomato, chopped

1 cup (250 g) Arborio rice

1/8 teaspoon (0.6 ml) turmeric

1/2 teaspoon (2.5 ml ) Hungarian paprika

1/4 teaspoon (1.25 ml) ground cumin

1/4 teaspoon (1.25 ml) ground coriander

1 1/4 cups (300 ml) 99% fat free, no-salt-added canned chicken broth

1/3 cup (80 ml) white wine

1/2 cup(114 g) nonfat plain yogurt

2 tablespoons (30 g) chopped flat leaf parsley

1 tablespoon (15 ml) lemon juice

 

Preheat oven to 375°F (190° C), gas mark 5.

Heat the oil in a non- stick oven proof casserole or skillet. Dry the chicken pieces. Season with salt and pepper and brown on both sides. Remove to a plate and keep warm.

Add the onion, peppers, garlic, and tomato; stir until the onion is soft. Add the rice, turmeric, paprika, cumin and coriander. Stir to coat.

Add the broth and wine and return the chicken to the casserole. Bring to a simmer and then place in the oven and bake uncovered until the rice is cooked al dente and the chicken is cooked through, about 30 minutes.

While the chicken is cooking, combine the yogurt, parsley, and lemon juice. Refrigerate until ready to use.

When the chicken and rice are done, spoon the rice onto a serving platter, top with chicken breasts and drizzle yogurt sauce over the chicken. Pass the rest of the sauce. www.diabetic-recipes.com

CHICKEN AND SPINACH SALAD

Yield: 14 cups or 7 (2 cup) servings

Source: Cooking Healthy and Fast

6 oz. fresh spinach

2 oranges, peeled and cut into chunks

2 cups cooked and cubed chicken

2 cups fresh strawberries

Dressing Ingredients:

2 Tbsp. red wine vinegar

3 Tbsp. orange juice

1-1/2 Tbsp. canola oil

1/4 tsp. dry mustard

1/3 tsp. poppy seeds

Mix dressing ingredients and refrigerate. Wash spinach and tear into bite size pieces. Add oranges, chicken and strawberries. Serve with dressing

CHICKEN BREASTS STUFFED WITH

RED PEPPER PUREE IN CREAMY SAUCE

Serves: 4

Source: "The Best Diabetes Cookbook" by Katherine E. Younker

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=46

4 boneless skinless chicken breasts (3-4 oz each)

1 tablespoon vegetable oil

1/2 teaspoon crushed garlic

3/4 cup diced sweet red pepper

1 tablespoon water

2 tablespoons chopped fresh dill (or 1/2 tsp dried dill weed)

2 tablespoons dry bread crumbs

1-1/2 teaspoons grated Parmesan cheese

1 tablespoon toasted pine nuts

Salt and pepper

1/4 cup chicken stock or water

Sauce Ingredients:

1-1/2 teaspoon margarine

1-1/2 teaspoon all-purpose flour

3/4 cup 2-percent milk

1 tablespoon grated Parmesan cheese

1 tablespoon chopped fresh dill (or 1/4 tsp dried dill weed)

Pinch of paprika

Preheat oven to 375 degrees F. Spray baking dish with non-stick vegetable spray. Place chicken between 2 sheets of waxed paper; pound until flattened. Set aside.

In non-stick skillet; heat oil; sauté garlic and red pepper for 3 minutes; stir in water. Transfer to food processor and puree; pour into bowl. Stir in dill, bread crumbs, cheese, pine nuts, and salt and pepper to taste, mixing well and

adding a little water if too dry.

Divide puree among chicken breasts; roll up and fasten with toothpicks. Place in baking dish; pour in stock. Cover and bake for about 15 minutes or until chicken in no longer pink in inside. Transfer to serving dish.

Sauce: Meanwhile, in saucepan, melt margarine; add flour and cook, stirring, for 1 minute. Gradually add milk and cook, stirring, until thickened, approximately 3 minutes. Stir in cheese, dill and paprika. Pour over chicken.

CHICKEN BREASTS WITH ROSEMARY

Yield: 4 Servings

Source: "1,001 Delicious Recipes for People with Diabetes"

1 tablespoon olive oil, divided

1-1/2 teaspoons balsamic vinegar

1 teaspoon minced garlic

1 tablespoon grated lemon rind

1/4 teaspoon salt

1/8 teaspoon pepper

4 boneless, skinless chicken breast halves (4 ounces each)

1/3 cup dry white wine or reduced-sodium chicken broth

1 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves

1/2 diced, peeled fresh tomato

Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.

Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.

CHICKEN BROCHETTE

SAN FRANCISCO STYLE

(makes 4 servings)

marinade

1/4 cup (60 ml) hoisin sauce

1/4 cup (60 ml) rice wine vinegar

2 tablespoons (30 ml) canola oil

1/2 tablespoon (12.5 ml) reduced-sodium soy sauce

1/2 teaspoon (2.5 ml) dark sesame oil

brochettes

1 pound (480 g) boneless, skinless chicken breasts, rinsed and patted dry

36 fresh snow peas, trimmed

20 cherry tomatoes

In a medium bowl, whisk together marinade ingredients.

Remove and discard any visible fat from chicken breasts. Cut into 1/2-inch cubes. Place in marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.

Blanch snow peas in boiling water to cover for 1 minute. Drain.

Thread chicken cubes, snow peas, and cherry tomatoes onto 4 skewers.

Light a grill or preheat broiler.

Grill over medium-high heat for about 3 to 4 minutes per side, giving the brochettes a quarter turn after each 3 minutes. Serve hot.

www.diabetic-recipes.com

CHICKEN CACCIATORE

(makes 2 entrees, 4 servings each)

8 5-ounce (150 g) bone-in chicken thighs

1 tablespoon (15 ml) olive oil

1 cup (160 g) chopped onion

2 large cloves garlic, minced

1 medium red bell pepper, seeded and chopped

1/2 pound (240 g) fresh mushrooms, sliced

1 quart (960 ml) Home-Style Tomato Sauce (see recipe reference)

2 teaspoons (10 ml) crushed dried oregano

1 teaspoon (5 ml) crushed dried basil

1 cup (240 ml) dry white wine or water

1/4 cup (15 g) chopped flat-leaf parsley

4 black ripe olives, sliced

Remove and discard chicken skin and any visible fat. Rinse chicken pieces and pat dry with paper towels.

Heat the oil in a large nonstick skillet. Add chicken pieces and brown on both sides, about 7 to 8 minutes total. Transfer chicken pieces to two 8-inch square foil pans, 4 chicken pieces per pan. Set aside.

Add onion, garlic, bell pepper, and mushrooms to the skillet and sauté over low heat, stirring occasionally, until onion is limp and liquid has been absorbed, about 10 minutes.

Stir in reserved tomato sauce, oregano, basil, wine, and parsley. Cook, stirring occasionally, until sauce flavors blend, about 15 minutes. Remove from stove and cool for about 15 minutes.

Spoon sauce equally over the reserved chicken pieces and top each with half of the olive slices. Cover and seal with aluminum foil. Label and date. Freeze until firm.

When ready to bake, preheat oven to 375°F (190°C), Gas Mark 5. Bake the dish, covered, until sauce is bubbling and chicken is no longer pink at the bone, about 1 hour. www.diabetic-recipes.com

HOME STYLE TOMATO SAUCE

(makes 2 quarts)

1 28-ounce (840 g) can no-salt-added crushed tomatoes

3 6-ounce (180 g) cans tomato paste

3/4 pound )360 g) plum tomatoes, chopped

1 1/2 cups (360 ml) water

3/4 cup (180 ml) dry red wine or 98% fat-free, no-salt-added canned beef broth

1/2 cup (80 g) chopped onion

2 large cloves garlic, minced

1/2 tablespoon (7.5 ml) crushed dried oregano

2 large bay leaves

1/2 teaspoon (2.5 ml) freshly ground pepper

salt (optional)

To make the sauce: In a large heavy pot, combine the sauce ingredients. Bring to a boil over high heat; reduce heat to a slow simmer and cook, stirring occasionally, for 30 minutes.

Discard bay leaves. Divide sauce in half. Use each half as directed in recipes below or transfer into 2-cup plastic freezer containers. Label and freeze until firm.

www.diabetic-recipes.com

CHICKEN CORDON BLEU

Serves: 6

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Notes: This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!

6 boneless, skinless chicken breast halves (4 ounces each)

4 ounces sliced fat-free Swiss cheese

3 ounces lean smoked ham

Flour

2 egg whites, beaten

1/3 cup unseasoned dry bread crumbs

Vegetable cooking spray

Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.

Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.

Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.

CHICKEN IN WINE SAUCE

Servings: 6; 1 serving = 1 piece chicken with sauce

Source: Gourmet Inspirations Healthy Cooking

6 single boneless, skinless chicken breasts (24 oz. raw weight), cleaned

1 teaspoon butter

1 teaspoon oil

3 tablespoons cornstarch

1-1/2 chicken broth, unsalted

1/3 cup skim milk

1/3 cup lemon juice

1/3 cup dry white wine

3 cloves garlic, crushed

1/4 cup Parmesan cheese, fresh, grated

Prepare chicken breasts and set aside. Place butter in large skillet, heating to medium high. Brown chicken on both sides and remove from pan. Place chicken breasts in 9" x 13" glass baking dish which has been sprayed with non-stick spray.

Pour oil into hot skillet. Stir in cornstarch and small amount of chicken broth. Stir until smooth.

Remove pan from heat and, slowly, add 1 cup of broth. Return to heat, stir constantly, and add remaining broth, milk, lemon juice, wine, and garlic. When sauce has thickened slightly, pour over chicken breasts. Sprinkle Parmesan over chicken. Bake 30 minutes at 350 degrees F. Serve over rice, pasta, or gnocchi.

CHICKEN JAMBALAYA

Makes 6 servings.

1 Tbsp. olive oil

1 medium onion, chopped

2-3 garlic cloves, minced

3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces

1 can (14.5 oz.) whole plum tomatoes in juice

1 rib celery, cut in 1/2-inch slices

1 small green bell pepper, chopped

1 scallion, chopped

1 Tbsp. tomato paste

1 bay leaf

1 tsp. dried thyme

1/4 tsp. dried red pepper flakes

1 pinch ground cloves

1 cup hot long-grain brown rice, cooked according to package directions

In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Sauté, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.

Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes. Remove bay leaf. Stir rice into chicken mixture until well combined.

CHICKEN KABOBS WITH

GINGER LEMON MARINADE

Serves: 4

Source: "The Best Diabetes Cookbook" by Katherine E. Younker

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=46

8 oz. boneless skinless chicken breasts, cut into 2-inch cubes

16 squares sweet green pepper

16 pineapple chunks (fresh or canned)

16 cherry tomatoes

Ginger Lemon Marinade Ingredients:

3 tablespoons lemon juice

2 tablespoons water

1 tablespoon vegetable oil

2 tablespoons sesame oil

1-1/2 teaspoons red wine vinegar

4 teaspoons brown sugar

1 teaspoon minced gingerroot (or 1/4 teaspoon ground)

1/2 teaspoon ground coriander

1/2 teaspoon ground fennel seeds (optional)

Ginger Lemon Marinade: In a small bowl, combine lemon juice, water, vegetable oil, sesame oil, vinegar, brown sugar, ginger, coriander, and fennel seeds (if using); mix well. Add chicken and mix well; marinate for 20 minutes.

Alternately thread chicken cubes, green pepper, pineapple and tomatoes onto

4 long or 8 short barbecue skewers. Barbecue for 15 to 20 minutes or just until chicken is no longer pink inside, brushing often with marinade and rotating every

5 minutes.

CHICKEN MARSALA

Servings: 6

6 (3 oz.) chicken breasts (skinless, boneless)

1 clove garlic (chopped)

2 cups fresh mushrooms (sliced)

1/2 cup Marsala wine

Pound chicken until very thin and double the size.

 

Sauté the garlic and mushrooms in a large skillet sprayed with nonstick spray, over medium heat for 3 minutes. Remove mushrooms.

 

Cook chicken 5 minutes on each side. Remove chicken and keep warm. Add mushrooms and Marsala wine to the pan and heat for 1 minute. Place chicken on serving plate and pour mushrooms and juices over.

CHICKEN NUGGETS WITH BBQ DIPPING SAUCE

Yield: 4 servings (makes 24 nuggets)

Serving Size: 6 nuggets plus 1 rounded tablespoon of sauce

Source: The New Family Cookbook for People with Diabetes

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

4 to 5 skinless, boneless chicken breasts (1 pound), cut in 1x1x1/2-inch pieces

(about 24 pieces)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 large egg, beaten, or 1/4 cup egg substitute

1/2 cup bread crumbs

1/3 cup prepared barbecue sauce or Dijon and honey mustard barbecue sauce

Preheat the oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.

Sprinkle the nugget with salt and pepper. Dip them in egg, then in bread crumbs. Place on the cookie sheet.

Bake for 15 minutes; turn them and bake 5 minutes longer, to a light golden brown. Serve hot with barbecue sauce for dipping.

CHICKEN PAPRIKA

Yield: 4 servings,

Source: The New Family Cookbook For People with Diabetes

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=59

4 boneless, skinless chicken breast halves (about 1 pound)

1 clove garlic, minced

1 tablespoon margarine

2 cups chopped onions

1-1/2 cups (about 4 ounces) sliced fresh mushrooms

2 tablespoons fresh lemon juice

2 tablespoons paprika, Hungarian preferred

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon flour

2/3 cup fat-free milk

1/2 cup nonfat sour cream

Season the chicken with the garlic and set aside.

Prepare a large skillet with nonstick pan spray. Add the margarine and cook the onions and mushrooms over medium-high heat about 2 to 3 minutes. Push the onions to one side and brown the chicken breasts about 3 minutes per side. Sprinkle the chicken with lemon juice, paprika, salt, and pepper. Cover tightly and cook over low heat until the chicken is tender, about 30 minutes. Remove the chicken from the skillet and keep warm.

Make the sauce by sprinkling the flour over the onions and mushrooms; stir and cook about 1 minute. Add the milk and stir and simmer until thickened.

Stir in the sour cream. Taste and add more paprika if desired. Add the chicken and heat through. Do not boil.

CHICKEN PARMESAN

Yield: 8 servings, serving size: 1/8 recipe

Source: "Forbidden Foods Diabetic Cooking"

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=42

Note: You can reduce the amount of sodium by using a low-sodium

tomato sauce.

1 (26 oz.) jar seasoned tomato sauce

20 oz skinless, boneless chicken breasts

1/2 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

In a 9x13-inch baking pan or large casserole dish, spread half of the tomato sauce. Place the chicken on the sauce, then pour the rest of the sauce over the chicken. Sprinkle the mozzarella cheese on the chicken, then sprinkle on the Parmesan cheese.

Cover and bake until bubbly and cheese is lightly browned, 30 minutes.

CHICKEN PASTA SKILLET WITH

SUN-DRIED TOMATOES AND OLIVES

Serves: 4

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

4 ounces rigatoni

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 tbsp olive oil

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

1 large zucchini, cubed

1 can (15-1/2 oz.) Italian-seasoned diced tomatoes, undrained

1 tsp dried marjoram leaves

3 tbsp chopped sun-dried tomatoes

2 tbsp chopped, pitted, oil-cured black, or Greek, olives

Salt and pepper, to taste

Cook rigatoni according to package directions, just until barely al dente; drain.

In large skillet, sauté onion and bell pepper in olive oil until tender; add chicken and cook, stirring, about 5 minutes. Stir in zucchini, tomatoes and liquid, marjoram, sun-dried tomatoes, olives, and cooked pasta. heat to boiling; reduce heat and simmer uncovered, until thickened, about 10 minutes.

CHICKEN PASTA SKILLET WITH

SUN-DRIED TOMATOES AND OLIVES

Serves: 4

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

4 ounces rigatoni

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 tbsp olive oil

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

1 large zucchini, cubed

1 can (15-1/2 oz.) Italian-seasoned diced tomatoes, undrained

1 tsp dried marjoram leaves

3 tbsp chopped sun-dried tomatoes

2 tbsp chopped, pitted, oil-cured black, or Greek, olives

Salt and pepper, to taste

Cook rigatoni according to package directions, just until barely al dente; drain.

In large skillet, sauté onion and bell pepper in olive oil until tender; add chicken and cook, stirring, about 5 minutes. Stir in zucchini, tomatoes and liquid, marjoram, sun-dried tomatoes, olives, and cooked pasta. heat to boiling; reduce heat and simmer uncovered, until thickened, about 10 minutes.

CHICKEN ROSEMARY

Serves: 4

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

1 broiler-fryer chicken (about 2-1/2 pounds), cut up

Salt and pepper to taste

4 garlic cloves, crushed

1 teaspoon dried rosemary

1/4 cup dry white wine

1/4 cup chicken broth

Preheat broiler. Remove skin from chicken. Season chicken with salt and pepper. Place in a broiler pan. Broil 5 minutes on each side until lightly browned; remove from broiler. Place chicken, garlic, rosemary, wine and broth in a large saucepan.

Cover and cook over medium heat about 30 minutes or until tender, turning once.

CHICKEN SALAD MAKEOVER

Servings: 4 to 6

Source: 5 a Day For Better Health

2 cups cooked chicken breasts, diced

1-1/2 cups California seedless grapes

1 medium apple, cored and sliced

1/2 cup each raisins and diced celery

1/2 tsp. dried tarragon, crushed

Salt and pepper to taste

2 to 4 tbsp each low-fat mayonnaise and yogurt

1/4 cup chopped parsley

Lettuce leaves

Sprig of thyme, optional

Combine all ingredients except lettuce and thyme; mix well. Serve chicken salad on lettuce leaves. Garnish with thyme, if desired.

CHICKEN SALAD WITH POTATOES

GREEN BEANS AND TARRAGON DRESSING

(makes 4 servings)

1 pound (480 g) skinless, boneless chicken breasts

1 pound (480 g) small red potatoes, cooked

1/3 pound (180 g) green beans, stem ends pinched, cut into 1 inch pieces, blanched in boiling water to cover for 2 minutes and drained

1 4-ounce (120g) plum tomato, diced

tarragon dressing

1/4 cup (67 g) fat-free sour cream

1/4 cup (69 g) fat-free mayonnaise

2 teaspoons (10 ml) crushed dried tarragon

1 tablespoon (15ml) white wine vinegar

1/2 teaspoon (2.5ml )salt (optional)

freshly ground pepper, to taste

Place the chicken in a microwave safe dish with 1 tablespoon water. Cook at full power for 4-6 minutes turning once, covered with waxed paper, until done. Allow chicken to cool. Dice chicken into bite-size cubes and place into bowl.

Dice the potatoes and add to the chicken, along with the green beans and tomatoes.

Whisk the sour cream, mayonnaise, tarragon, vinegar, salt (if using), and pepper in a small bowl. Fold into the chicken and vegetables. Refrigerate until ready to serve. www.diabetic-recipes.com

CHICKEN SALAD WITH WALNUTS

(makes 12 servings)

5 pounds (2,400 g) skinless, boneless chicken breasts

3/4 cup (150 g) nonfat sour cream

3/4 cup (150 g) nonfat mayonnaise

2 tablespoons (30 ml) white wine vinegar

4 celery ribs, strings removed, and cut into small dice

1/2 cup (75 g) walnuts

1/4 cup (12 g) chopped fresh tarragon

freshly grated pepper

extra tarragon for garnish

Poach the chicken breasts in simmering broth until cooked through, about 15 minutes. Drain, cool, and cut into bite-sized pieces.

In a small bowl, combine the sour cream, mayonnaise and vinegar.

Combine the chicken and dressing. (Can be made ahead and refrigerated to this point 1 day in advance.)

Before serving, add the celery, walnuts, tarragon and pepper to taste. Place mixture in a large serving bowl. Garnish with tarragon.

www.diabetic-recipes.com

CHICKEN STEW WITH RED WINE

Servings: 4

Source: "1,001 Delicious Recipes for People with Diabetes"

Available at: http://tgcmagazine.com/bin/track/click.cgi?id=24

4 boneless, skinless chicken breast halves

2 teaspoons olive oil

1 medium onion, chopped

2 large cloves garlic, minced

1 tablespoon flour

3/4 cup reduced-sodium fat-free chicken broth

3/4 cup dry red wine OR reduced-sodium fat-free chicken broth

1 bay leaf

1-1/2 teaspoons dried oregano leaves

1/2 teaspoon dried thyme leaves

1/4 teaspoon black pepper

Salt, to taste

Cook chicken in oil in large skillet until browned on both sides, about 8 minutes. Stir in onion and garlic and sauté until tender, about 5 minutes; sprinkle with flour and cook 1 to 2 minutes longer.

Add remaining ingredients, except salt; heat to boiling. Reduce heat and simmer, uncovered, until chicken is tender, about 15 minutes; simmer, uncovered, until thickened to desired consistency, 5 to 10 minutes. Discard bay leaf; season to taste with salt.

CHICKEN WITH ONIONS AND PEPPERS

Servings: 4

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

1/2 teaspoon minced garlic

1 tablespoon olive oil

2 cups frozen stir-fry pepper blend

1 can (15 ounces) chunky Italian-seasoned tomato sauce

Salt and pepper, to taste

2 tablespoons grated Parmesan cheese

Sauté chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.

CHICKEN WITH QUINOA

Servings: 4

Source: AICR

1 Tbsp. extra virgin olive oil

4 large skinless chicken thighs

1 medium onion, thinly sliced

2 tomatoes, seeded and diced

1 large garlic clove, minced

1/2 cup fat-free, reduced-sodium chicken broth

2 Tbsp. fresh lime juice

1/2 tsp. salt

1/2 cup quinoa, rinsed and drained

1/4 lb. green beans, cut in 1-inch pieces

1 Tbsp. fresh thyme leaves, or 1 tsp. dried

Freshly ground black pepper, to taste

Heat oil in medium non-stick skillet over medium-high heat. Add chicken and brown on both sides, turning pieces once, about 10 minutes. Transfer chicken to a plate.

In same pan, sauté onions until lightly browned, about 5 minutes. Add tomatoes and garlic. Cook until tomatoes soften, stirring occasionally, 5 minutes.

Return chicken and any juices to pan. Add chicken broth, lime juice and salt. Cover pan tightly and simmer 20 minutes.

Add quinoa, beans and thyme. Cover and cook until quinoa is swelled and almost tender to the bite, about 20 minutes. Remove pan from heat and let sit, covered, 10 minutes, until quinoa is fluffy and soft. Add salt and pepper to taste, if desired, and serve.

CHICKPEA SOUP

Serves: 6 (1-cup) Servings

Cooking Time: 25 Minutes; Prep Time: 10 Minutes

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

1 teaspoon virgin olive oil

1 small onion, chopped

1 garlic clove, minced

1 celery stalk, sliced

1 carrot, sliced

1/2 small red bell pepper, diced

1 cup canned Italian plum tomatoes with liquid

1/2 tsp dried leaf basil, or 1-1/2 tsp chopped fresh basil

1 cup canned chickpeas (garbanzos), rinsed, drained

4 cups Chicken Broth

Pepper to taste

In a non-stick saucepan, heat the oil and cook onion, garlic and celery 5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer, covered, 20 minutes.

CHILLED TOMATO SOUP

WITH AVOCADO SALSA

Servings: 6

Source: 5 a Day For Better Health

1/2 oz. olive oil

6 Roma tomatoes, split and seeded

2 garlic cloves, minced

1/4 each yellow onion, diced

2-1/2 tsp basil, finely chopped

1/4 cup tomato paste

3 cups vegetable broth

1-1/4 tbsp sherry vinegar

3/4 tsp. white pepper, fresh ground

Avocado Salsa

1/2 avocado, diced

1/2 cucumber, peeled, seeded, and diced

1/2 red and green bell pepper, diced

1/4 red onion, diced

1/2 tomatillo, diced

1-1/2 tsp rice vinegar

1-1/2 tsp olive oil

1/4 tsp cumin

1/4 tsp chili powder

Soup: In a hot skillet, add oil and sauté tomatoes, garlic, onions, and basil. Add paste, broth, and simmer until tomatoes fall apart. Remove from heat, and add vinegar and pepper. Puree soup in a food processor and refrigerate.

Salsa: Combine all ingredients and let chill for 2 hours before serving. Serve soup with a dollop of salsa on top.

CHINESE CHICKEN

Servings: 4

Source: "Light and Easy Diabetes Cuisine"

12 ounces boneless skinless chicken breasts

1 tablespoon vegetable oil

1 cup broccoli flowerets

1 cup cauliflower florets

1/2 pound mushrooms, sliced

4 green onions, cut in 1-inch pieces

2 tablespoons low-sodium soy sauce

3 tablespoons dry sherry

1 teaspoon grated gingerroot

1 teaspoon arrowroot dissolved in 2 tablespoons water

1 teaspoon sesame oil

1/4 cup unsalted peanuts

Trim any fat from chicken and thinly slice diagonally. In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 to 4 minutes or until cooked through. Remove with a slotted spoon and keep warm. Add broccoli and cauliflower; stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes. Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook until heated through.

CHINESE SHRIMP SAUTE

WITH GREEN ONIONS AND PECANS

Serves: 4

Source: "The Best Diabetes Cookbook" by Katherine E. Younker

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=46

1-1/2 cubs chopped broccoli florets

1-1/2 cups snow peas, trimmed

2/3 cup chicken stock

2 tablespoons hoisin sauce

1 tablespoon cornstarch

1 teaspoon minced gingerroot (or 1/2 teaspoon ground)

1 tablespoon olive oil

1-1/2 teaspoon crushed garlic

3/4 cup chopped sweet red pepper

1 pound medium shrimp, peeled and deveined

1 tablespoon chopped pecans

1 green onion, finely chopped

Blanch broccoli and snow peas in boiling water just until color brightens; drain and set aside. Combine chicken stock, hoisin sauce, cornstarch and ginger until mixed. Set aside.

In large skillet, heat oil; sauté garlic and red pepper for 2 minutes. Add shrimp and hoisin mixture; sauté just until shrimp turns pink and sauce thickens. Add broccoli, snow peas and pecans; toss well. Sprinkle with green onions.

CHOCOLATE ANGEL FOOD CAKE

2/3 cup Flour -- not self-rising

1/3 cup Unsweetened Cocoa

1 1/2 cups Sugar -- divided

12 large Egg Whites -- at room temperature

1 1/2 teaspoons Vanilla Extract

1 1/2 teaspoons Cream of Tartar

1/2 teaspoon Salt

Heat oven to 375 degrees F. Sift flour, cocoa and 3|4 cup granulated sugar

together 3 times and set aside. Beat egg whites at low speed in a large

mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and

salt. Gradually increase speed to medium while beating in remaining 3|4 cup

granulated sugar, 1 tablespoon at a time for 5 minutes. When sugar is mixed

in, continue beating to stiff peaks (2 minutes more). Sift one third of dry

ingredients over whites, then gently fold in. Repeat process 2 more times.

Pour batter into ungreased 10-inch tube pan. Cut through batter to remove

air pockets. Bake 40 to 45 minutes, until top springs back when gently

pressed. Invert and hang pan on neck of bottle to cool. To un-mold, run a

thin knife around side of pan and tube, and invert pan. Turn cake upright

onto serving plate. Garnish with powdered sugar, if desired.

CHOCOLATE-CHOCOLATE CHIPPERS

1/4 cup plus 2 tablespoons reduced fat margarine

3/4 cup plus 2 tablespoons light brown sugar

3 tablespoons fat free egg substitute

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1/4 cup Dutch processed cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup chocolate chips

1/2 cup chopped pecans, walnuts, or almonds

Place margarine and brown sugar in bowl and mix until smooth. Add egg substitute and vanilla and mix until smooth.

Place flour, cocoa, baking soda, and baking powder in a medium-sized bowl and stir to mix well. Add flour mixture to margarine mixture, and process to mix well. Stir in chocolate chips and nuts.

Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoonfuls of the dough onto the sheet, spacing them 1 1/2 inches apart.

Bake at 300 for 16-18 minutes, or until golden brown. Cool on pan for 1 minute then transfer to wire racks and cool completely. Serve immediately, or transfer to an airtight container.

CHOCOLATE MARSHMALLOW NUT SQUARES

1 cup Chocolate Chips

1/3 cup Peanut Butter

2 tablespoons Corn Syrup

1 1/2 cups Red Kidney Beans, cooked -- rinsed and drained

1/2 teaspoon Cinnamon

1 1/2 cups Miniature Marshmallows

1/4 cup Nuts -- chopped

Prepare a 9 inch square cake pan with non-stick vegetable spray, or line pan with waxed paper. Melt chips and peanut butter in a large saucepan over low heat, stirring until smooth. (Or microwave at medium about 2 1/2 minutes until mixture can be stirred smooth.) Stir in corn syrup. Remove from heat. Cool 5 minutes. In food processor, puree beans and cinnamon. Stir into chocolate mixture until well blended. Stir in marshmallows and walnuts until coated. Press evenly into prepared pan. Chill about 45 minutes or until firm. Cover and refrigerate at least 8 hours before serving. Cut into 24 squares.

CILANTRO CHUTNEY

(makes about 2 1/2 cups)

1/3 cup (40 g) chopped green bell pepper

1 cup (65 g) loosely packed cilantro leaves

2 tablespoons (20 g) chopped onion

leaves from 1 sprig of fresh mint (optional)

1/2 teaspoon (2 g) minced fresh ginger

1 clove garlic, minced

pinch salt (optional)

3 whole cloves

2 cups (456 g) plain low-fat yogurt

In a food processor or blender, combine everything but the yogurt. Process until finely minced. Stir in yogurt.

Transfer mixture to a serving dish, cover, and refrigerate until ready to use.

www.diabetic-recipes.com

CINNAMON APPLE COBBLER

yield: 9 servings

filling:

2 teaspoons cornstarch

1/2 cup plus 1 tablespoon apple juice, divided

6 cups sliced peeled apples (9 medium)

3/4 teaspoon ground cinnamon

Brown sugar substitute equal to 1/4 cup brown sugar

Topping:

3/4 cup plus 2 tablespoons whole wheat pastry flour or unbleached flour

1/4 cup plus 2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup nonfat or low-fat buttermilk

1 egg white, lightly beaten

To make the filling, place cornstarch and 1 tablespoon of the apple juice in a small bowl and stir to mix well. Set aside.

Place apples, remaining juice and cinnamon in a 3 quart pot and bring toa boil over high heat. Reduce heat to medium low, cover, and cook, stirring occasionally, for about 8 minutes, or until the apples begin to soften. Stir the cornstarch mixture, and add it to the pot. Cook and stir uncovered for another minute, or until the mixture thickens. Remove the pot from the heat, and stir in the sugar substitute.

 

Coat a 2 quart casserole dish with nonstick cooking spray and spread the hot mixture evenly in the dish.

To make the topping, place the flour, sugar, baking powder and baking soda in a medium sized bowl and stir to mix well. Add the butter milk and egg white and stir just until the dry ingredients are moistened. Spread evenly over hot fruit.

Bake uncovered at 400 for 20 minutes or until cobbler is bubbly around the edges and topping is golden brown. Remove from the over and allow to cool 10 minutes before serving warm.

CINNAMON APPLE-PRUNE JAM

Yield: 64 Servings (1 tablespoon each)

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

4 large Granny Smith apples, peeled, cored, sliced

1 package (12 ounces) pitted prunes

1 cup unsweetened apple juice

1-1/2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon lemon juice

Combine all ingredients, except lemon juice, in large saucepan and heat to boiling. Reduce heat and simmer, covered, 10 minutes. Simmer, uncovered, 15 minutes longer or until most of liquid is absorbed and fruit is tender. Remove from heat and add lemon juice. Beat with electric mixer on high speed until smooth.

Serve warm or transfer to storage container, cover, and store in refrigerator. Will keep for about 3 weeks.

CINNAMON GINGER COOKIES

Makes: 30 Cookies

Source: "The Best Diabetes Cookbook" by Katherine E. Younker

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=46

1/4 cup brown sugar

3 tablespoons margarine, melted

2 tablespoons molasses

2 tablespoons 2% yogurt

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ginger

1/2 teaspoon cinnamon

Pinch nutmeg

1-1/2 teaspoon brown sugar

Preheat oven to 350 degrees F. Spray a baking sheet with nonstick vegetable spray.

In bowl, combine 1/4 cup brown sugar, margarine, molasses, yogurt and vanilla until well mixed.

Combine flour, baking soda, ginger, cinnamon and nutmeg; stir into bowl just until combined.

Using teaspoon, form dough into small balls and place on baking sheet. Press flat with fork; sprinkle with 1-1/2 teaspoons brown sugar. Bake for 10 to 12 minutes.

COCONUT RICE

(makes 4 servings)

1 teaspoon (5 ml) crushed dried oregano

1 cup (150 g) raw brown basmatti rice

2 cups (480 ml) fat-free low-sodium canned chicken broth

1 teaspoon (4 g) reduced-fat margarine

2 tablespoons (30 ml) unsweetened coconut

2 scallions, white part and 1 inch (2.5 cm) green, minced

salt (optional) and freshly ground pepper to taste

In a heavy saucepan, combine oregano, rice, chicken broth, and margarine. Bring to a boil. Cover and reduce heat to a simmer. Cook, covered, for 10 to 15 minutes, until rice is tender and liquid is absorbed.

Meanwhile, toast coconut in a heavy nonstick skillet over medium-low heat, tossing coconut frequently, until coconut is lightly browned.

When rice is done, fluff with a fork, stirring in coconut and scallions. Mound rice in the center of a heated serving plate and surround with ragout. Serve at once.

www.diabetic-recipes.com

COLLARDS WITH SMOKED TURKEY

Yield: 8 servings

Serving size: 1 cup

Source: "The New Soul Food Cookbook for People with Diabetes"

4 lb collard greens

1/4 lb smoked turkey breast

3 cups reduced-sodium, reduced-fat chicken broth

2 medium onions, chopped

3 whole garlic cloves, crushed

1 tsp red pepper flakes

1 tsp pepper

Wash and cut the collard greens and place them in a large stockpot. Add the remaining ingredients and enough water to cover.

Cook until tender, stirring occasionally, about 3 1/2 hours. The flavors will blend even more if you let the greens sit for a bit after cooking.

COLOSSAL CHOCOLATE CHIPPERS

1/4 cup plus 2 tablespoons reduced fat margarine

3/4 cup plus 2 tablespoons light brown sugar

3 tablespoons fat-free egg substitute

1 teaspoon vanilla extract

1 1/4 cups whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup chocolate chips

1/2 cup chopped walnuts

Place margarine and brown sugar in bowl and mix until smooth. Add egg substitute and vanilla and mix until smooth.

Place flour, baking soda, and baking powder in a medium-sized bowl and stir to mix well. Add flour mixture to margarine mixture and mix well. Stir in chips and walnuts.

Coat a baking sheet with non-stick cooking spray. Drop rounded teaspoonfuls of the dough onto the sheet, spacing them 1 1/2 inches apart.

Bake at 300 for 16-18 minutes or until golden brown. Cool the cookies on the pan for 1 minute. Then transfer to wire racks to cool completely. Serve immediately or transfer to an airtight container.

CRABMEAT SALAD

Serves: 4

Prep Time: 15 Minutes

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

1 pound fresh lump or backfin crabmeat*

1/4 cup plain non-fat yogurt

1/4 cup no-cholesterol, reduced-calorie mayonnaise

1 to 2 tablespoons chopped pimento

1 teaspoon capers

1/8 teaspoon red (cayenne) pepper

4 leaves romaine lettuce or other fresh greens

Paprika

Parsley sprigs

* Imitation crabmeat may be substituted

Pick over crabmeat carefully and place in a bowl. Mix yogurt, mayonnaise, pimento, capers and cayenne in a small bowl; toss with crabmeat. Arrange lettuce on 4 plates. Place 1/4 of crabmeat on each plate. Garnish with paprika and parsley sprigs.

CRANBERRY NUT WHEAT LOAF

Makes: 1 loaf (16 servings)

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 package active dry yeast

3/4 cup warm water (110-115 degrees)

3 tablespoons honey

2-3 tablespoons vegetable shortening

2 egg whites

1-1/2 to 2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon salt

1 cup dried cranberries

2/3 cup coarsely chopped walnuts

Fat-free milk

Mix yeast, warm water, and honey in large bowl; let stand 5 minutes. Add shortening, egg whites, 1 cup all-purpose flour, the whole wheat flour, and salt, mixing until smooth. Mix in cranberries, walnuts, and enough remaining 1 cup all-purpose flour to make smooth dough.

Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let rise, covered, in warm place until double in size, 1 to 1-1/2 hours. Punch down dough.

Shape dough into loaf and place in greased 9x5-inch loaf pan. Let stand, loosely covered, until double in size, about 45 minutes.

Brush top of loaf with milk. Bake at 375 degrees F. until loaf is golden and sounds hollow when tapped, 35 to 40 minutes. Remove from pan and cool on wire rack.

 

CREAMY GARLIC DRESSING

Serves: 12 (1 tablespoon) servings

Cooking Time: 0; Prep Time: 10 Minutes

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

1/2 cup evaporated skim milk

2 tablespoons fresh lemon juice

2 large garlic cloves, minced

1/4 teaspoon salt

1 teaspoon dried dill weed

1 teaspoon frozen apple juice concentrate

1/4 teaspoon paprika

1/4 teaspoon white pepper

2 dashes sesame oil

Dash red (cayenne) pepper

Place all ingredients in a blender and process until smooth. Chill before serving. Makes about 3/4 cup.

CREAMY TAPIOCA PUDDING

3 cups skim milk

1/2 cup instant nonfat dry milk powder

1/3 cup small pearl tapioca

1/4 cup sugar

1/2 cup fat-free egg substitute

1 teaspoon vanilla extract

sugar substitute equal to 2 tablespoons sugar

ground nutmeg (garnish)

Place milk and dry milk powder in a 2 quart pot, and stir to dissolve the powder. Stir in tapioca.

Stirring constantly, bring the mixture to a boil over medium heat. Reduce to low and simmer 5 minutes, stirring occasionally, until the tapioca becomes translucent. Stir in sugar.

Place egg substitute in a small bowl, and stir in 1/2 cup of hot tapioca mixture. Return mixture to the pot, and cook over low heat, stirring constantly, for 2 additional minutes or until the mixture thickens slightly. Do not let the mixture boil.

Remove the pot from heat and stir in vanilla extract and sugar substitute. Allow to cool for 15 minutes.

Divide the warm pudding among 5 8-ounce serving dishes, and chill for several hours, or until thick and creamy. The mixture will thicken as it cools. Top each serving with a pinch of nutmeg, and serve immediately, refrigerating any leftovers.

CRISPY BAKED CHICKEN

Servings: 4

4 skinless chicken breast halves (1-1/2 pounds)

2-1/2 tablespoons Dijon-style mustard, divided

1 cup fresh whole wheat bread crumbs (2 slices bread)

1/2 teaspoon dried marjoram leaves

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon dried sage leaves

1/4 teaspoon black pepper

Nonstick cooking spray

1 small red bell pepper, sliced

2 cloves garlic, minced

2 cups broccoli flowerets, cooked crisp-tender

1 to 2 tablespoons lemon juice

Preheat oven to 375 degrees F. Brush tops of chicken breasts with 2 tablespoons mustard. Combine bread crumbs, remaining 1/2 tablespoon mustard, marjoram, thyme, salt, sage and black pepper in small bowl. Pat mixture evenly over mustard. Arrange chicken, breast side up, in single layer in 13x9-inch baking pan.

Bake, uncovered, about 40 minutes or until chicken is no longer pink in center and juices run clear.

Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add bell pepper and garlic; cook and stir about 5 minutes or until tender. Add broccoli and lemon juice; cook and stir 2 to 3 minutes or until heated through.

Arrange chicken and broccoli mixture on serving plates.

CRISPY FISH FILLETS

Serves: 4

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 pound flounder or sole fillets

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons olive oil

1/3 cup finely crushed cereal flakes

1 lemon, sliced

Parsley sprigs

Preheat oven to 500 degrees F. Coat a baking dish with non-stick cooking spray. Rinse fish and pat dry. Season with salt and pepper, then dip in oil. Coat each fillet with crumbs and arrange in prepared baking dish. Bake 10 minutes, until fish

turns translucent to opaque. Garnish with lemon slices and parsley sprigs.

CRUNCH CHICKEN BAKE

Serves: 6

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

1 broiler-fryer chicken (about 2-1/2 pounds)

1 cup buttermilk

1/2 teaspoon garlic powder

1/2 teaspoon hot or mild paprika

1/4 teaspoon dried leaf thyme

1/4 teaspoon salt

2 cups finely crushed cereal flakes

Preheat oven to 350 degrees F. Coat a 13x9" baking dish with non-stick cooking spray.

Cut chicken in pieces and remove skin. Rinse and pat dry. Dip chicken pieces in buttermilk.

Combine remaining ingredients in a paper or plastic bag. Place chicken in bag, shake until coated and place in baking dish. Bake 50 minutes or until crisp.

CRUNCHY PEANUT BUTTER COOKIES

3/4 cup packed brown sugar

1/4 cup sugar

6 Tbsp veggie shortening or butter

1/4 cup crunchy peanut butter (unsalted peanut butter works great)

1 tsp vanilla

1 egg white

3 Tbsp water

1 3/4 cup all purpose flour

3/4 tsp baking soda

1/4 tsp salt

Preheat oven 350. Coat baking sheet with no-stick spray.

In a medium bowl, cream together the brown sugar, sugar, shortening or butter and peanut butter until smooth. Add the vanilla, egg white and water. Beat until light.

In another medium bowl, combine the flour, baking soda and salt. Stir the flour mixture into the peanut-butter mixture.

Shape the batter into 1 inch balls, and place on the prepare baking sheets, leaving 2 inches between the cookies. Using a fork that has been dipped in water., flatten the cookies. Bake for 10 to 12 minutes, or just until the cookies are set. Cool on the sheets for 2 minutes. Remove cookies to a wire rack and cool completely. Makes 30 cookies, approximately.

CRUSTLESS SPINACH PIE

Makes 6 servings.

Canola cooking oil spray

3 packages (10 oz. each) frozen spinach

1 tsp. extra virgin olive oil

2 large egg whites at room temperature

1/4 cup (1 oz.) crumbled reduced-fat feta cheese

1/4 cup all-purpose flour

3/4 tsp. salt, or to taste

1/4 tsp. freshly ground black pepper

1/4 cup reduced-sodium, fat-free chicken broth

1/4 cup chopped dill (4 tsp. crumbled dried), or to taste

Preheat oven to 400 degrees. Coat an 8-inch spring-form pan with spray. Set aside.

Cook spinach according to package directions. When cool enough to handle, squeeze spinach out to remove most of the water. Coarsely chop spinach. Transfer to a bowl and toss with olive oil.

In medium bowl, whisk egg whites until foamy. Mix in feta cheese, flour, salt and pepper to make a sticky dough. Stir in chicken broth and dill. Add spinach and mix well to combine. Spread mixture in prepared pan into an even layer.

Bake 15 minutes, until set. Cool in pan. Release spring-lock and carefully remove sides of pan. Cut into 8 slices. With wide metal spatula, transfer slices to serving plate, arranging them in a circular pattern, pointed ends facing inward.

Serve warm or at room temperature. If desired, pie can be stored up to 24 hours by covering with foil or plastic wrap and refrigerating. Bring to room temperature before serving, or reheat in oven or microwave.

CUCUMBER SALAD

Serves: 4

Source: "Light and Easy Diabetes Cuisine"

3 medium-size cucumbers

1 cup plain low-fat yogurt

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

1 teaspoon dried mint leaves

Peel cucumbers, cut in half, discard seeds and slice thinly. Mix remaining ingredients together , add cucumbers and stir together.

CURRIED CHICKEN SALAD

Makes: 2 cups (4 servings)

Source: The New Family Cookbook For People with Diabetes

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=59

3 tablespoons chopped prepared mango chutney

2 tablespoons plain low-fat yogurt

2 tablespoons light sour cream

1 teaspoon curry powder

2 cups (8 ounces) diced cooked chicken

1 peeled tart medium apple, cored and diced

1/2 cup shredded carrot

Combine the chutney, yogurt, sour cream, and curry powder in a medium bowl. Add the chicken, apple, and carrot; mix well. Cover and chill at least 1 hour before serving for the flavors to blend.

CURRIED PORK CHOPS WITH PEARS

(makes 4 servings)

You can control the heat of this delightful Indian dish by the quality and amount of curry powder. Personally, we like our Indian food hot and spicy so we buy a high-quality curry powder from a nearby Indian market. Serve this flavorful dish with steamed basmati rice and a cooling raita made from nonfat plain yogurt, shredded cucumber, and lots of dried mint.

refrigerated butter-flavored cooking spray

4 loin pork chops with bone, cut 1-inch (2.5 cm) thick, about 5 ounces (150 g)

each

2 firm-ripe Bosc, Bartlett, or Anjou pears, 5 1/2 ounces (166 g) each, peeled,

cored, and diced

3 tablespoons dark raisins

2 cups (480 ml) fat-free, no salt added canned chicken broth

1/4 teaspoon (0.6 ml) salt (optional)

freshly ground pepper to taste

1 cup (160 g) chopped onion

2 cloves garlic, minced

1 to 2 tablespoons (6 to 12 g) good-quality curry powder or to taste

1 tablespoon (9 g) unbleached all-purpose flour

Preheat oven to 375°F (190°C), Gas Mark 5. Lightly coat a 9 x 9-inch (22.5 x 22.5 cm) glass baking dish with cooking spray.

Trim visible fat from chops. Lightly coat a heavy nonstick skillet with cooking spray. Place over medium-high heat; add the chops and brown chops, turning once, for 3 minutes per side. Transfer chops to prepared baking dish.

Meanwhile in a small bowl, combine pears, raisins, chicken broth, salt (if using), and pepper. Set aside.

In same skillet, sauté onion and garlic over medium heat, stirring often, until onion is limp, about 4 minutes. Sprinkle with curry powder and flour. Gradually stir in pear-broth mixture. Cook, stirring, for 3 minutes, loosening any browned bits from bottom of skillet. Spoon pear mixture over chops.

Cover and bake for 20 minutes. Uncover and continue to bake for another 15 minutes, until chops are cooked through (no pink inside when tested with the tip of a knife). www.diabetic-recipes.com

CURRIED SHRIMP

AND BUTTERNUT SQUASH SOUP

Serves 4 (Serving Size: 1 Cup)

Source: Express Lane Diabetic Cooking

2 (8 oz.) packages frozen pureed butternut squash

(it may be called "cooked squash" or "cooked winter squash")

1 (12 oz.) can evaporated fat-free milk

2 teaspoons sugar

1/2 teaspoon pumpkin pie spice

8 oz. frozen, peeled, cooked medium shrimp, thawed under cold water

1 tablespoon curry powder

Salt and fresh ground pepper to taste

2 teaspoon flaked coconut

In a medium saucepan over medium-high heat, bring the squash and milk to a boil. Reduce heat to low and simmer for 5 minutes.

Add sugar and pumpkin pie spice and continue to simmer for 5 minutes more.

Add the shrimp, curry powder, salt, and pepper and cook 1 more minute. Add the coconut and serve.

Ladle the butternut squash soup into individual bowls with equal portions of the shrimp spooned on top.

CURRY CHICKEN

Servings: 6; 1 serving = 1-1/4 cup

Source: Gourmet Inspirations Healthy Cooking

6 single chicken breasts, skinned, boned, washed

3 teaspoons oil

1/2 onion, chopped

2 cloves garlic, crushed

1/2 cup low sodium chicken broth

1-1/2 cup water

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/8 teaspoon allspice

1/8 teaspoon ginger

Dash dried fennel

Dash ground black pepper

1 teaspoon coconut flavoring

In a large skillet, sauté chicken breasts in 2 teaspoons oil until golden on both sides. Remove chicken from pan. Sauté garlic and onion in remaining oil 5-7 minutes.

DIABETIC CHOCOLATE CAKE

Source: MCL Cafeterias

1 1/2 cups cake flour

1/4 cup cocoa

2 Tablespoons Sweet One

3/4 teaspoons baking soda

1 teaspoon salt

1 cup water

1 Tablespoon white vinegar

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/4 cup egg substitute

1 8oz fat-free cream cheese

Sweet One to taste to make frosting

Combine cake flour, cocoa, Sweet One, soda and salt in bowl. Mix in water,

vinegar, oil, vanilla and egg substitute. Pour into a 9 inch square greased

baking pan. Bake at 375* for 35-40 minutes. The frosting is nothing more

than a thin layer of fat-free cream cheese that has been mixed with a little sweetener. May put a whole walnut on each piece.

Add broth, water, and all of the spices to garlic-onion mixture. When well blended, return chicken pieces to skillet. Cover and simmer over medium heat for 30 minutes. Stir in coconut flavoring. Serve over rice or rice/grain mixture.

DIABETIC PEANUT BUTTER COOKIES

by Barbara Cook

December 23, 2000

Have a Peanut Butter Cookie and don't feel guilty.

These cookies are wonderful and easy to make. Even the kids and their friends can make them. They really enjoy eating them too. It is a real treat to have these Peanut Butter Cookies. Being a diabetic, I know how hard it is to find a good treat such as these Peanut Butter Cookies! I hope you enjoy them as much as my family and I do!

 

 

DIABETIC PEANUT BUTTER COOKIES

Yield: 4 servings

1 cup Flour (or more, if you wish)

1/2 cup Creamy peanut butter

1 Egg

1 tsp Vanilla

1/4 tsp Salt

1 1/2 tsp Baking powder

1/2 cup Water

1 tbsp Liquid sweetener

1/2 cup Salad oil

Mix all together in a large bowl. Shape into balls and place on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.

DIABETIC SUNSHINE ORANGE CAKE

Yield: Makes 12 servings

Source: Kansas Wheat Commission

Notes: A carb-controlled dessert the whole family can enjoy.

1/3 cup margarine

1/4 cup brown sugar replacement (Sugar Twin Brown)

1 teaspoon sugar replacement (Splenda or Sugar Twin)

1 large egg

1-1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/3 cup raisins, or finely chopped fresh apple

1 teaspoon grated orange zest (peel)

2/3 cup unsweetened orange juice

Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking spray.

In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.

In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.

Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.

DIJON SALMON

Serves: 2

 

3 Salmon Fillets

1 Tablespoon Dijon Mustard

1 teaspoon dill weed

1-1/2 Tablespoon Fat-Free Mayonnaise

 

Place salmon fillets skin side down in a sprayed nonstick baking dish. Coat top of fillets with mustard, then dill, then mayonnaise. Bake at 400 degrees F. for 25 minutes until golden brown.

DILLED CAULIFLOWER SOUP

Serves: 4 (1-1/2 cup) servings

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

4 cups Vegetable Stock

8 ounces cauliflower

1 leek

2 tablespoons chopped dill, or 2 teaspoons dried dill weed

Heat stock in a saucepan. Trim leaves and tough stems from cauliflower and break into flowerets. Wash leek well, trim and cut off most of green leaves. Coarsely chop leek. Add vegetables to stock and bring to a boil. Cover, reduce heat and simmer 20 minutes. In a blender or a food processor fitted with the metal blade, process soup in batches to a puree. Return to saucepan, stir in dill and reheat, if necessary.

DILLED GREEN BEANS

Serves: 6

Source: "The New American Heart Association Cookbook"

1 cup vegetable broth

1/4 cup chopped green bell pepper

2 tablespoons chopped onion

1/2 teaspoon dill seeds

1 lb fresh green beans -or- 2 (9-oz) pkgs frozen no-salt-added cut green beans

In a large saucepan over medium heat, cook all ingredients except green beans for 3 to 4 minutes, or until thoroughly heated.

Stir in beans. Cook, uncovered, for 5 to 8 minutes, or until beans are tender-crisp. Serve hot or refrigerate and serve chilled

DRY RUBBED BARBECUE PORK LOIN

(makes 12 servings)

Dry Rub

1 teaspoon (5 ml) chili powder

1 teaspoon (5 ml) light brown sugar

1/2 teaspoon (2.5 ml) garlic powder

1/2 teaspoon (2.5 ml) paprika

1/4 teaspoon (1.25 ml) lemon pepper seasoning

1/4 teaspoon (1.25 ml) dry mustard

1/4 teaspoon (1.25 ml) crushed dried thyme

1/8 teaspoon (.06 ml) ground ginger

 

1 3-pound (1440 g) boneless pork loin roast, trimmed of all fat

1/2 cup (120 ml) water

1/2 teaspoon (2.5 ml) liquid smoke

Barbecue Sauce

1 cup (240 g) ketchup

1 small yellow onion, minced

2 large cloves garlic, minced

2 tablespoons (25 g) light brown sugar

2 tablespoons (30 ml) cider vinegar

2 tablespoons (30 ml) Worcestershire sauce

1/2 tablespoon (7.5 ml) dry mustard

1 teaspoon (5 ml) chili powder

1 teaspoon (5 ml) prepared horseradish

1/4 teaspoon (1.25 ml) freshly ground black pepper

1/4 teaspoon (1.25 ml) crushed dried thyme

1/8 teaspoon (0.6 ml) crushed dried rosemary

 

12 poppy seed Kaiser rolls, split and toasted

 

In a small bowl, combine the dry rub ingredients. Rub into both sides of the pork roast.

Place a wire rack in the bottom of a 3 1/2-quart (3 1/2 l) or larger crockery slow-cooker. Combine water and liquid smoke. Pour into slow-cooker. Place the pork roast on the wire rack. If necessary, cut pork into 2 pieces to fit. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

About 1 hour before serving, combine barbecue sauce ingredients in a medium saucepan. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 30 minutes.

Lift pork roast from slow-cooker and let stand for 20 minutes. Using tongs, remove metal rack and discard any pan drippings.

Shred and chop the pork roast. Return pork to slow-cooker and cover with sauce. Stir well to combine. If cooking on HIGH, change setting to LOW. Cover and cook for another 30 minutes.

To serve, spoon about 4 ounces (20 g) of the shredded pork and sauce onto the bottom of each roll. Top with second half of roll and serve at once.

www.diabetic-recipes.com

EASY BEEF CASSEROLE

Serves: 4

Source: "The New Soul Food Cookbook for People with Diabetes"

Book at: http://tgcmagazine.com/bin/track/click.cgi?id=23

1 lb lean, boneless top round steak, cut in bite-sized pieces

2 cups sliced carrots

1 medium onion, chopped

1/2 cup water

2 Tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp parsley

2 Tbsp red wine

1/2 tsp salt

Pepper to taste (optional)

Heat the oven to 350 F. Place the steak, carrots, and onions in a casserole dish. Combine the remaining ingredients in a small bowl and mix well. Cover the dish tightly with aluminum foil and bake for 2 hours, keeping the dish covered at all times.

EGG AND BROCCOLI CASSEROLE

Servings: 4

Source: "1,001 Delicious Recipes for People with Diabetes"

2 pkgs (10-oz each) frozen chopped broccoli, cooked, drained

4 hard-cooked eggs, peeled, thinly sliced

1 cup fat-free sour cream

1/2 cup fat-free mayonnaise

2 tablespoons tarragon vinegar OR white wine vinegar and 1/2 tbsp dried

tarragon leaves

1/4 teaspoon paprika

Arrange broccoli in lightly greased 13x9-inch baking dish. Top with egg slices. Combine sour cream, mayonnaise, and vinegar in small saucepan. Heat over low heat, stirring constantly until warm, about 4 minutes. Pour over broccoli and eggs; sprinkle with paprika. Bake, uncovered, at 325 degrees F. 15 to 20 minutes.

EGGPLANT AND TOMATO CASSEROLE

Serves: 8

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 large eggplant (2 pounds), peeled, cut into 1-inch cubes

1/2 cup seasoned dry bread crumbs

1/3 cup chopped onion

3 cloves garlic

1-1/2 teaspoons dried oregano leaves, divided

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

Salt and pepper, to taste

2 eggs

3 medium tomatoes, sliced

1/4 cup grated fat-free Parmesan cheese

Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with

salt and pepper. Mix in eggs.

Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.

Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.

EGGPLANT AND VEGETABLE SAUTE

Serves: 6

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 large eggplant (about 1-1/4 lbs), unpeeled, cut into 1/2" cubes

3 cups frozen stir-fry pepper blend

4 teaspoons minced roasted garlic

3/4 teaspoon dried rosemary leaves

1/2 teaspoon dried thyme leaves

2 teaspoons olive oil

1 can (15 oz.) cannellini or Great Northern beans, rinsed, drained

Salt and Pepper, to taste

Cook eggplant, pepper blend, garlic, and herbs in oil in large saucepan over medium heat, covered, until vegetable are tender, 8 to 10 minutes, stirring occasionally. Stir in beans; cook until hot through, 1 to 2 minutes. Season to taste with salt and pepper.

EGGPLANT DIP

Yield: 2 Cups of Dip

 

1 small eggplant (about 1 pound)

1 small onion, cut into fourths

1 clove garlic

1/4 cup lemon juice

1 tablespoon olive or vegetable oil

1 teaspoon salt

Assorted raw vegetables

 

Heat oven to 400 degrees F. Prick eggplant 3 or 4 times with fork. Bake about 40 minutes or until tender; cool. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender. Cover and blend on high speed until smooth. Serve with vegetables.

EGGPLANT POLENTA STACK

Serves: 4

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

8 slices (3/4-inch) eggplant (about 1 pound)

2 egg whites, lightly beaten OR 1/4 cup no cholesterol real egg product

1/2 cup Italian-seasoned dry bread crumbs

1/4 cup grated Parmesan cheese

1 package (16 ounces) prepared Italian-herb polenta, cut into 8 slices

8 slices (1/2 inch) tomato

2-4 ounces reduced-fat feta, or goat, cheese, crumbed

Salt and pepper, to taste

Dip eggplant slices in egg whites and coat with combined bread crumbs and Parmesan cheese. Spray large skillet with cooking spray and heat over medium heat until hot. Cook eggplant until browned on the bottom, about 10 minutes; spray tops of slices with cooking spray and turn. Cook until eggplant is tender and browned on other side, about 10 minutes longer.

Arrange eggplant in baking pan; top each slice with a slice of polenta and tomato. Sprinkle tomatoes with salt and pepper; sprinkle stack with feta cheese.

Bake at 450 degrees F. until tomatoes are hot and cheese is lightly browned, about 10 minutes.

 

SHALOM FROM SPIKE & JAMIE



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