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

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Recipes from Spike & Jamie

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Contents Disk 360 - Diabetic

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.


APPLE RASPBERRY CRISP
BAKED PAPAYA WITH CINNAMON
BLACK BEAN AND SMOKED TOFU SALAD
BLUEBERRY CHUTNEY
BRAISED GARLIC CLOVES
CHICKEN IN WINE SAUCE
CORN RELISH SALAD
FETTUCCINE WITH ROASTED GARLIC
FRIED TOMATOES
FRUITY APPLE PEAR BUTTER
GERMAN POTATO SALAD
GOURMET GOLDEN SQUASH
GREEK STYLE GREEN BEANS
GREEN BEAN CASSEROLE
GREEN BEANS IN TARRAGON CREAM
GRILLED RED SNAPPER WITH TROPICAL SA
GRITS AND CHEESE CHILI PIE
HASH BROWN LOAF WITH EGGS
HOT CHEESE BAVARIAN
HUNTER'S STEW
MUSHROOMS WITH SOUR CREAM
PITA BREADS
PORCINI RISOTTO
PORK AND SQUASH RAGOUT
PORK IN APPLE BRANDY GLAZE
PRAIRIE CHILI WITH CHICKEN
PROVENCAL STUFFED EGGPLANTS
PUMPKIN CHEESE PIE
RAGOUT OF CHICKEN
RED SNAPPER PROVENCAL
RUM BAKED BLACK BEANS
RUSSIAN BEEF AND CABBAGE STEW
SCALLOPS WITH APPLES AND PEA PODS
SEAFOOD SAMPLER
SPAGHETTI SQUASH STUFFED
SPEEDY CHIVE POTATOES
SPICY RICE
SPICY TOMATO BOUILLON
SPINACH ARTICHOKE GRATIN
SPINACH STUFFED CHICKEN BREASTS
SPINACH WITH BACON AND MUSHROOMS
SPROUTED LENTIL SALAD
STEAK AU POIVRE
SUGAR SNAP PEAS WITH BASIL AND LEMON
TURKEY SLOPPY JOES
TURKEY VEGETABLE SOUP
TUSCAN TUNA AND WHITE BEAN SALAD
VEAL LADY SHARON
VEAL MARSALA
VEAL PICATTA WITH CITRUS SAUCE
VEAL STEW
VEAL WITH PINEAPPLE
VEGETABLE AND MIXED RICE CASSEROLE
VEGETABLE CHICKEN NOODLE SOUP
VEGETABLE FRITTATA WITH PARMESAN TOA
VEGETABLE STUFFED FLANK STEAK
WEST COAST CHICKEN BREAST
WILD RICE SOUFFLE
WINE GLAZED CHICKEN
WINTER SQUASH SOUFFLE
YELLOW SALSA RICE
ZESTY SNAPPER FILLETS
ZUCCHINI LEMON BREAD


APPLE RASPBERRY CRISP
Makes: 4 Servings
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1/4 cup margarine
1/4 cup quick-cooking oats
1/4 cup all-purpose flour
1 tablespoon brown sugar
1/2 pint fresh raspberries
1 large tart cooking apple, peeled, cored, and cut into 1/4-inch slices
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F. Prepare and 8-inch-round baking dish or 4 small oven proof ramekins with non-stick spray.

Combine the margarine, oats, flour, and brown sugar in a small bowl until crumbly; set aside.

Combine the remaining ingredients, tossing gently to coat the fruit. Pour into the prepared dish. Top with the oats mixture.

Bake for 15 to 20 minutes, or until the top is slightly browned and crisp.

BAKED PAPAYA WITH CINNAMON
Makes: 1 Papaya (2 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1 ripe papaya (about 1 pound)
1 teaspoon margarine, melted, or 1 teaspoon almond or walnut oil
2 teaspoons brown sugar
1/8 teaspoon ground cinnamon

Preheat the oven to 350 degrees F.

Cut the papaya in half lengthwise; scoop out and discard the seeds. Place the halves cut side up in a shallow baking dish. Brush the top with margarine or oil. Sprinkle sugar and cinnamon over the papaya.

Bake 15 to 20 minutes, or until heated through. Serve warm or at room temperature.

BLACK BEAN AND SMOKED TOFU SALAD
Serves: 6
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2 cans (15 ounces each) black beans, rinsed, drained
3 packages (6 ounces each) smoked tofu, cubed
1 large tomato, seeded, chopped
1 medium red, or green, bell pepper, chopped
1/2 cup thinly sliced red onion
1/4 cup finely chopped cilantro
1/4 cup finely chopped parsley
1 jalapeno chili, finely chopped
2 teaspoons minced roasted garlic
1/2 cup prepared fat-free honey-Dijon dressing
Lettuce leaves

Combine all ingredients, except honey-Dijon dressing and lettuce, in salad bowl; pour dressing over and toss. Serve on lettuce-lined plates.

BLUEBERRY CHUTNEY
Serves: 20 (Makes 2-1/2 cups)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1 lb thawed frozen or 3 cups (1-1/2 pints) fresh blueberries
1/2 cup chopped onion
1/2 cup sugar
1/3 cup cider vinegar
3 tablespoons golden raisins
2 teaspoons chopped peeled gingerroot
1 teaspoon ground cinnamon
1/2 teaspoon mustard seeds
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper

Combine all the ingredients with 1 cup water in a large non-aluminum saucepan. Bring to a boil over medium heat. Lower the heat and simmer, uncovered, for 1 hour, or until thick. Cover and chill to use within 1 week, or freeze for up to 6 months.

BRAISED GARLIC CLOVES
Yield: 1/2 cup cooked, peeled garlic cloves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2 large bulbs garlic, separated into cloves
1/2 cup homemade chicken broth, OR canned reduced-sodium chicken broth
2 teaspoons olive oil

Combine the garlic, broth, and oil in a small saucepan. Cover and simmer over low heat until the garlic is tender, about 15 minutes. Drain off the liquid and discard. Serve the unpeeled garlic cloves around meat, poultry, or roasted
vegetables.







CHICKEN IN WINE SAUCE
Servings: 6; 1 serving = 1 piece chicken with sauce
Source: Gourmet Inspirations Healthy Cooking

6 single chicken breasts (24 oz. raw weight) skinned, boned and washed
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 brown rice, whole-wheat pasta, or gnocchi.

CORN RELISH SALAD
Makes: 2-1/2 cups (5 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

One 10-oz pkg frozen whole-kernel corn, thawed, or 2 cups fresh corn kernels
1 cup diced red or orange bell pepper
3 green onions with green tops, sliced
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime or lemon juice
2 tablespoons olive oil
1/4 to 1/2 teaspoon hot pepper sauce, as desired
1/4 teaspoon salt
5 large red leaf lettuce leaves

Combine the corn, bell pepper, onions and cilantro in a medium bowl. In another bowl, whisk together the lime juice, oil, pepper sauce, and salt; pour over the corn mixture. Toss well, cover, and chill at least 1 hour for flavors to blend. Serve
on lettuce leaves.

FETTUCCINE WITH ROASTED GARLIC
ONIONS AND PEPPERS
Makes: 8 side-dish servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2 bulbs garlic
Olive oil cooking spray
3 medium onions, cut into wedges
2 large red bell peppers, cut into 1/2-inch slices
2 tablespoons olive oil, or vegetable oil
2 tablespoons lemon juice
2 tablespoons finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces fettuccine, cooked, warm

Heat oven to 400 degrees F. Cut a scant 1/2 inch off tops of garlic bulbs, exposing ends of cloves. Wrap garlic cloves loosely in aluminum foil. Spray jelly roll pan with cooking spray. Arrange garlic, onions, and bell peppers on pan. Bake vegetables, uncovered, until garlic is very soft and vegetables are tender, 15 to 20 minutes.

Cool garlic slightly; squeeze pulp into small bowl. Stir in oil, lemon juice, parsley, salt, and pepper. Spoon garlic mixture over pasta and toss; add onions and peppers and toss. Serve warm.

FRIED TOMATOES
Makes: 4 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Butter-flavored vegetable cooking spray
4 medium green, or red, tomatoes, sliced 1/4 inch thick
1/4 cup all-purpose flour
Salt and pepper, to taste

Spray large skillet with cooking spray; heat over medium heat until hot. Coat tomato slices lightly with flour; cook over medium heat until browned, 2-3 minutes on each side. Sprinkle lightly with salt and pepper.


FRUITY APPLE PEAR BUTTER
Makes: 36 Servings (2 tablespoons each)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 pound firm, ripe pears, peeled, cored, chopped
1 pound Rome apples, peeled, cored, chopped
1 can (12 ounces) frozen apple juice concentrate
1 tablespoon lemon juice
1 teaspoon orange peel, finely shredded
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon

Preheat oven to 300 degrees F. Combine pears, apples, and apple juice concentrate in a large saucepan and heat to boiling. Reduce heat and simmer, covered, about 20 minutes or until pears and apples are tender. Process pear-apple mix in food processor until smooth, in batches if necessary.

Pour into 9-inch baking pan; add remaining ingredients. Bake for 2 to 2-1/2 hours, stirring every half hour, until thick enough to mound on a spoon.

Serve warm or cold on biscuits or toast. Can also be used in recipes as a substitute for sugar.

GERMAN POTATO SALAD
Makes: 6 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

3 slices bacon
1 cup chopped onion
1 tablespoon flour
1/2 cup reduced-sodium beef broth
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon celery seeds
1-1/2 pounds russet potatoes, peeled, sliced and cooked, warm
Salt and pepper, to taste
2 tablespoons finely chopped parsley

Cook bacon in medium skillet until crisp; drain and crumble. Discard all but 1 tablespoon bacon fat; add onion to skillet and sauté until tender and browned, about 5 minutes. Stir in flour; cook 1 minute.

Add broth, vinegar, sugar, and celery seeds to onion mixture and heat to boiling; boil, stirring constantly, until thickened, 1 to 2 minutes. Pour mixture over warm potatoes in bowl and toss. Season to taste with salt and pepper; sprinkle with parsley.

GOURMET GOLDEN SQUASH
Yield: Makes about 3 cups (6 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2 pounds winter squash, peeled and cubed, or two 10-ounce packages thawed
frozen winter squash
1/2 cup finely chopped onion
1 tablespoon margarine
1/2 cup light sour cream
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg

Cook fresh squash in a pot of boiling water until tender. Drain well and mash or put through a food mill. If you use thawed frozen mashed squash, cook according to the package instructions.

Preheat the oven to 400 degrees F. Prepare a 1-quart casserole with non-stick pan spray.

In a small skillet, sauté the onion in margarine until tender, about 5 minutes. Add the squash, sour cream, salt, and pepper; mix well. Turn into the prepared
casserole and sprinkle with nutmeg.

Bake, uncovered, 35 to 45 minutes. Serve hot.

GREEK STYLE GREEN BEANS
Makes: 4 to 6 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1/2 cup chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (28 oz) reduced-sodium tomatoes, undrained, coarsely chopped
1 pound green beans
Salt and pepper, to taste

Sauté onion and garlic in oil in large skillet until tender, 3 to 4 minutes. Stir in herbs and cook 1 to 2 minutes longer.

Add tomatoes and liquid and green beans and heat to boiling; reduce heat and simmer, covered, until beans are very tender, 30 to 40 minutes. Season to taste with salt and pepper.

GREEN BEAN CASSEROLE
Makes: 6 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 can (10-3/4 ounces) reduced-fat cream of mushroom soup
1/2 cup fat-free sour cream
1/4 cup fat-free milk
1-1/4 pounds green beans, cut into 1-1/2-inch pieces, cooked until crisp-tender
1/2 cup canned French-fried onions

Mix soup, sour cream, and milk in 2-quart casserole; stir in beans. Bake, uncovered, at 350 degrees until mixture is bubbly, about 45 minutes. Sprinkle onions on top during last 5 minutes of baking time.

GREEN BEANS IN TARRAGON CREAM
Makes: About 2 cups (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

3/4 pound fresh green beans
2 tablespoons fat-free evaporated milk
1 tablespoon Dijon mustard with tarragon, OR 1 tbsp Dijon mustard plus 1/2 tsp
dried tarragon leaves

Snap the ends off the beans. Cut the beans in 1-inch lengths.

Simmer the green beans in a small amount of water in a covered medium saucepan until crisp-tender, about 6 minutes; drain. Add the milk and mustard to the saucepan; stir together and heat 1 minute. Return the drained beans to the saucepan; toss with the sauce and serve immediately.

GRILLED RED SNAPPER WITH TROPICAL SALSA
Makes: 6 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 whole red snapper, dressed (about 2 pounds)
3 tablespoons lime juice
2 cloves garlic, minced
Tropical Salsa (recipe follows)
Lime wedges, as garnish
Cilantro or parsley sprigs, as garnish

Pierce surfaces or fish with long-tined fork; rub with lime juice and garlic. Refrigerate, covered, in large glass baking dish 2 hours.

Grill fish over medium-hot coals, or bake, uncovered, at 400 degrees F., until fish is tender and flakes with a fork, 20 to 25 minutes.

Arrange fish on serving platter; spoon Tropical Salsa around fish. Garnish with lime wedges and cilantro.


TROPICAL SALSA
Makes about 1-1/2 cups

1/2 cup cubed papaya or mango
1/2 cup cubed pineapple
1/2 cup chopped tomato
1/4 cup chopped, seeded cucumber
1/4 cup cooked black beans
1/2 teaspoon minced jalapeno chili
2 tablespoons finely chopped cilantro
1/4 cup orange juice
1 tablespoon lime juice
2-3 teaspoons sugar

Combine papaya, pineapple, tomato, cucumber, black beans, jalapeno chili, and cilantro in small bowl; add combined orange and lime juice and sugar and toss. Refrigerate until serving time.

GRITS AND CHEESE CHILI PIE
Makes: 1 Pie (8 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

3/4 cup quick-cooking hominy grits
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
3 green onions with green tops, thinly sliced
1 large egg, beaten, or 1/4 cup egg substitute
1/4 teaspoon hot pepper sauce
Two 4-ounce cans whole green chilies, drained and patted dry

Preheat the oven to 350 degrees F. Bring 3 cups water to a boil in a medium saucepan. Slowly stir in the grits; simmer until thickened, about 3 to 5 minutes, stirring frequently. Remove from the heat; stir in the cheese, onions, eggs or
egg substitute, and pepper sauce.

Arrange the chilies in a 9-inch pie plate in spoke fashion, with the larger ends against the edges of the plate and the tips forward the center. Pour the grits mixture evenly over the chilies. Bake 30 minutes or until set. Let stand
5 minutes. Cut into wedges and serve warm.

HASH BROWN LOAF WITH EGGS
Serves: 4
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

3/4 cup textured vegetable protein
3/4 cup vegetable broth
Vegetable Cooking spray
1 cup shredded carrots
1 small onion, finely chopped
1/4 cup chopped red bell pepper
2 cloves garlic, minced
3/4 cup shredded Idaho potatoes
1-1/2 teaspoons dried thyme leaves
1 teaspoon dried chives
Salt and pepper, to taste
1 cup no-cholesterol real egg product
1 cup (4 ounces) fat-free Cheddar cheese, divided
4 fried, or poached, eggs

Combine vegetable protein and broth in medium bowl; let stand until broth is absorbed, 5 to 10 minutes.

Spray medium skillet with cooking spray; heat over medium heat until hot. Sauté carrots, onion, bell pepper, and garlic until tender, about 5 minutes. Stir in potatoes and herbs; season to taste with salt and pepper. Mix in egg product and 3/4 cup cheese.

Pack mixture into greased 7-1/2 x 3-3/4 inch loaf pan. Bake, loosely covered, at 350 degrees for 45 minutes; uncover and sprinkle with remaining 1/4 cup cheese. Bake until loaf is set and cheese melted, about 15 minutes longer. Let stand 10 minutes before serving.

Loosen sides of loaf with sharp knife; unmold onto serving plate. Slice loaf and arrange slices on serving plates; serve eggs on top or along side loaf.




HOT CHEESE BAVARIAN
Makes: 2 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2 slices rye bread, toasted
2 teaspoons margarine
1/4 cup sauerkraut, well rinsed, drained
1/4 cup thinly sliced cabbage or rinsed, drained sauerkraut
1/2 medium tomato, sliced
4 ounces sliced reduced-fat mozzarella cheese

Spread bread with margarine. Top with combined sauerkraut, cabbage, sliced tomato, and cheese. Broil 6 inches from heat source until golden and bubbly, 3 to 4 minutes.

HUNTER'S STEW
Serves: 5
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1-1/3 pound boneless, skinless chicken breast, cut into 1-inch cubes
1/4 cup all-purpose flour
1-1/2 tablespoons olive oil
2 medium onions, chopped
1 medium carrot, coarsely diced
1 cup diced red bell pepper
2 large cloves garlic, minced
1 can (14-1/2 oz) reduced-sodium Italian-style chopped tomatoes, undrained
1-1/2 - 2 cups reduced-sodium fat-free chicken broth
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried marjoram leaves
1/4 cup tomato paste
1/4 cup water
Salt and pepper, to taste

Coat chicken with flour; sauté in oil in Dutch oven until browned, about 8 minutes. Stir in onions, carrot, bell peppers, and garlic; sauté until vegetables begin to brown, about 5 minutes.

Add remaining ingredients, except tomato paste, water, salt and pepper; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Add tomato paste and water and simmer 5 minutes longer; season to taste with salt and pepper.


HUNTER'S STEW
Serves: 5
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1-1/3 pound boneless, skinless chicken breast, cut into 1-inch cubes
1/4 cup all-purpose flour
1-1/2 tablespoons olive oil
2 medium onions, chopped
1 medium carrot, coarsely diced
1 cup diced red bell pepper
2 large cloves garlic, minced
1 can (14-1/2 oz) reduced-sodium Italian-style chopped tomatoes, undrained
1-1/2 - 2 cups reduced-sodium fat-free chicken broth
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried marjoram leaves
1/4 cup tomato paste
1/4 cup water
Salt and pepper, to taste

Coat chicken with flour; sauté in oil in Dutch oven until browned, about 8 minutes. Stir in onions, carrot, bell peppers, and garlic; sauté until vegetables begin to brown, about 5 minutes.

Add remaining ingredients, except tomato paste, water, salt and pepper; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Add tomato paste and water and simmer 5 minutes longer; season to taste with salt and pepper.

MUSHROOMS WITH SOUR CREAM
Makes: 4 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Butter-flavored vegetable cooking spray
12 ounces shiitake, or cremini, mushrooms, sliced, tough stems discarded
1/4 cup finely chopped onion
1 teaspoon minced garlic
1/4 cup dry white wine or reduced-sodium vegetable broth
1/4 teaspoon dried thyme leaves
1/2 cup fat-free sour cream
Salt and cayenne pepper, to taste

Spray large skillet with cooking spray; heat over medium heat until hot. Add mushrooms, onion, and garlic to skillet; spray with cooking spray and sauté 3 to 4 minutes.

Add wine and thyme to skillet; heat to boiling. Reduce heat and simmer, covered, until mushrooms are very tender, 8 to 10 minutes. Cook, uncovered, on low heat until mushrooms are dry and well browned, 20 to 25 minutes. Stir in sour cream; season to taste with salt and cayenne pepper.

PITA BREADS
Makes: 12 Servings (1 each)
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
1-1/3 cups warm water (110-115 degrees)
1/4 teaspoon sugar
1-1/2 tablespoons olive oil
3-4 cups all-purpose flour
1 teaspoon salt

Combine yeast, water, and sugar in large bowl; let stand 5 minutes. Add oil, 3 cups flour, and salt, mixing until smooth. Mix in enough remaining 1 cup flour to make smooth dough.

Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let stand, covered, in warm place until double in size, about 1 hour. Punch dough down.

Shape dough into 12 balls; let stand, loosely covered, 30 minutes (dough will not double in size). Roll balls of dough on floured surface into rounds 5 to 6 inches in
diameter. Place rounds, 2 to 3 inches apart, on cookie sheets; let stand 30 minutes.

Bake breads, 1 pan at a time, at 500 degrees until breads are puffed and brown, 3 to 5 minutes. Cool on wire racks.

PORCINI RISOTTO
Makes: 8 Servings (about 1/2 cup each)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1/4 to 1/2 ounce dried porcini mushrooms
Olive oil cooking spray
1 small onion, chopped
3 cloves garlic, minced
1 small tomato, seeded, chopped
1 teaspoon dried sage leaves
1/4 teaspoon dried thyme leaves
1-1/2 cups arborio rice
1-1/2 quarts reduced-sodium vegetable, or chicken, broth
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons pine nuts or slivered almonds, toasted
2 tablespoons finely chopped fresh sage or parsley

Place mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 15 minutes; drain, reserving liquid. Slice mushrooms,
discarding any tough parts.
Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté mushrooms, onion, and garlic until tender about 5 minutes. Stir in tomato, sage, and thyme; cook 2 to 3 minutes more. Stir in rice. Cook, over medium heat until rice begins to brown, 2 to 3 minutes, stirring frequently.

Heat broth and reserved porcini liquid to boiling in medium saucepan; reduce heat to medium-low to keep broth hot. Add broth to rice mixture, 1/2 cup at a
time, stirring constantly until broth is absorbed before adding another 1/2 cup. Continue process until rice is al dente and mixture is creamy, 20 to 25 minutes.
Stir in cheese; season to taste with salt and pepper. Serve risotto in bowls; sprinkle with pine nuts and sage.

PORK IN APPLE BRANDY GLAZE
Serves: 4
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

One 1-pound pork tenderloin
2 tablespoons apple jelly
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 tablespoons brandy or Cognac
1 tablespoon chopped fresh parsley

Make medallions by cutting the pork tenderloin across the grain into 4 pieces (about 4 ounces each). Pound the pieces between sheets of wax paper to a thickness or 1/2 inch. If the tenderloin is in 2 smaller pieces, cut into 8 pieces (2 oz each).

Brush each medallion with apply jelly and sprinkle with salt and pepper.

Prepare a large non-stick skillet with non-stick pan spray, and heat over medium heat. Add the pork and cook 5 minutes per side, or until the meat is cooked through. Remove to a warm serving platter.

Add the brandy to the skillet; deglaze by stirring the browned bits from the bottom of the skillet into the brandy. Cook and stir 2 minutes. Drizzle the sauce over the pork; sprinkle with parsley.

PRAIRIE CHILI WITH CHICKEN
Makes: 4 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

12 ounces cooked chicken breast, shredded
1 can (14 ounces) reduced-sodium stewed tomatoes, undrained
1 can (15-1/2 ounces) pinto beans, rinsed, drained
3/4 cup mild picante sauce
2 ancho chilies, softened, chopped
2 tablespoons dried onion flakes
1/2 teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 cup fresh, or canned, rinsed, drained bean sprouts
Salt to taste

Combine all ingredients except parsley, bean sprouts, and salt, in large saucepan. Heat to boiling; reduce heat and simmer, covered, 5 minutes. Add parsley and bean sprouts. Season to taste with salt.

PROVENCAL STUFFED EGGPLANTS
Yield: Makes 4 stuffed eggplant halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2 small eggplants 5 to 6 inches long (about 1-1/2 lbs total)
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
One 14 to 15 ounce can diced tomatoes, drained
1/4 cup packed chopped fresh basil leaves, or 1 teaspoon dried basil
1 tablespoon balsamic vinegar or red wine vinegar
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt

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

Cut the eggplants in half lengthwise. Place them cut side down on the cookie sheet. Bake until tender when pierced with the tip of a knife, about 10 to 15 minutes.

Remove the pulp from eggplant, leaving a 1/4-inch shell. Coarsely chop the pulp. Reserve the shells.

Sauté the onion and garlic in oil in the prepared skillet over medium heat until tender, about 5 minutes. Add the eggplant pulp; continue to sauté 3 to 4 minutes longer. Add the drained tomatoes; cook 2 minutes. Stir in the basil, vinegar, pepper, and salt. Spoon the mixture into the eggplant shells and heat through if serving warm. Serve warm or at room temperature.

PUMPKIN CHEESE PIE

8 ounces Lowfat Cream Cheese -- Softened
1 Egg -- or replacer
2 tablespoons Sugar -- or replacement
1 teaspoon Vanilla
1 1/2 cups Pumpkin, canned
2 Eggs -- or replacer
1 1/2 teaspoons Pumpkin Pie Spice
1 Pie Crust (9 inch) -- unbaked
1 cup Evaporated Milk
2 tablespoons Sugar -- or replacement

For Cheese Layer:
Combine cream cheese, sugar or replacement, vanilla and 1 egg (or replacer)
in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell.

For Pie Layer:
Combine pumpkin, milk, 2 eggs (or replacer), sugar or replacement and spices
in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese
layer.

Bake at 350 degrees F for 65 to 70 min or until knife inserted comes out
clean.

RAGOUT OF CHICKEN
SWEET POTATO, AND BROCCOLI
Serves: 4
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2 tablespoons all-purpose flour
1 teaspoon paprika, preferably Hungarian
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
4 medium to large skinless chicken thighs (1-1/2 pounds)
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1-1/3 cups homemade Chicken Broth, or canned low-sodium chicken broth
2 medium sweet potatoes (1 lb total), peeled and quartered
1 bay leaf
3 cups broccoli florets (8 ounces)
1 teaspoon grated lemon zest

Combine the flour with the paprika, pepper, and salt. Dredge the chicken, using all of the flour mixture.

Heat the oil in a large, deep nonstick skillet over medium heat. Sauté the chicken in the oil until lightly browned, about 4 minutes per side. Add the onion and
garlic; cook 1 minute.

Add the broth, potatoes, and bay leaf. Cover and simmer over low heat 30 minutes. Add the broccoli; cover and continue to simmer until the chicken and potatoes are tender and the broccoli is crisp-tender, about 5 minutes. Remove and discard the bay leaf.

Remove the chicken and vegetables to a serving platter; boil the pan juices over high heat until thickened, about 5 minutes. Spoon the sauce over the chicken and vegetables; sprinkle with lemon zest.

RED SNAPPER PROVENCAL
Serves: 4

1 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 zucchini, cut in thin strips
2 medium tomatoes, seeded and diced
2 tablespoons tomato paste
2 tablespoons fresh parsley
2 teaspoons chopped fresh basil or 1/2 tsp dried basil
2 teaspoons chopped fresh oregano or 1/2 tsp dried oregano
1 teaspoon chopped fresh thyme or 1/8 tsp dried thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 pound red snapper fillets, thawed if frozen

Preheat the oven to 350 degrees F. Prepare an 8-inch-square baking dish with non-stick pan spray.

Sauté the onion and garlic in oil in a non-stick skillet for 5 minutes, or until soft. Stir in the zucchini, tomatoes, tomato paste, parsley, basil, oregano, thyme, and seasonings. Simmer for 10 to 15 minutes.

Pour half of the sauce on the bottom of the prepared baking dish. Top with the fish fillets and the remaining sauce. Cover with foil and bake for 20 to 25 minutes, or until the fish flakes with a fork.

RUM BAKED BLACK BEANS
Serves: 6 (Makes 4 cups)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1-1/4 cups dried black beans (1/2 pound)
3/4 cup chopped onion
1 cup finely chopped celery
2/3 cup chopped carrot
2 cloves garlic, minced
1 small bay leaf
2 tablespoons chopped fresh parsley
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon margarine
2 tablespoons dark rum
1 orange, cut into 6 wedges

Rinse the beans. Cover with water and soak overnight; drain.

Place the beans, 3 cups water, the onion, celery, carrot, garlic, bay leaf, parsley, thyme, salt, and pepper in a large pot. Bring to a boil; cover and simmer 1 hour.

Preheat the oven to 325 degrees F.

Transfer the beans and the liquid in the pot to a bean pot or a 1-1/2-quart casserole prepared with nonstick pan spray. Stir in the margarine and rum. Cover and bake for 2 hours. Remove the cover and bake 30 minutes longer. Serve topped with orange wedges.

RUSSIAN BEEF AND CABBAGE STEW
Yield: Makes about 3 quarts (10 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

One 2-lb boneless chuck roast, trimmed, cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onion
1 small head cabbage (about 1-1/2 pounds), shredded
One 28-ounce can tomato puree
One 28-ounce can diced tomatoes
1-1/2 cups sliced carrots
1 cup packed brown sugar
1 cup plain low-fat yogurt

Season the meat with salt and pepper; place in a large pot or Dutch oven. Add the onions and enough water to cover the meat (about 2 quarts). Bring to a boil, reduce the heat, cover, and simmer 1 hour.

Add all remaining vegetables and the brown sugar. Cover and simmer 2 hours longer.

Skim the fat from the top of the stew with a spoon. Serve the stew in bowls, each topped with 1 rounded tablespoon of yogurt.

SCALLOPS WITH APPLES AND PEA PODS
Serves: 4

3 small apples, unpeeled, thinly sliced
1 medium onion, chopped
1 medium red bell pepper, chopped
3 ounces snow peas, trimmed
2 tablespoons vegetable oil, divided
12 ounces scallops
1/4 cup apple cider
2 teaspoons cornstarch
1 tablespoon reduced-sodium soy sauce
Salt and pepper, to taste

Stir-fry apples, onion, bell pepper, pea pods in 1 tablespoon oil in wok or large skillet over medium-high heat until crisp-tender, about 3 minutes. Remove from wok.

Stir-fry scallops in wok in remaining 1 tablespoon oil until cooked and opaque, about 4 minutes. Stir in combined cider, cornstarch, and soy sauce, and cook until mixture
boils and thickens, 1 to 2 minutes. Stir in apple mixture; heat to boiling. Season to taste with salt and pepper.






SEAFOOD SAMPLER
Serve: 4
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 yellow bell pepper, chopped
1 medium onion, cut into thin wedges
1 teaspoon olive oil
1 can (15 ounces) reduced-sodium diced tomatoes undrained
2 medium potatoes, cut into 1/2-inch cubes
1/2 cup dry white wine or clam juice
8 ounces haddock, cut into 1-inch cubes
4 ounces bay scallops
4 ounces shrimp, peeled, deveined
1 teaspoon herbes de Provence or Italian seasoning
1/2 teaspoon celery seeds
1 teaspoon hot pepper sauce
Salt, to taste

Sauté pepper and onion in oil in large saucepan until lightly browned. Add tomatoes and liquid, potatoes, and wine. Heat to boiling; reduce heat and simmer, covered, 10 minutes. Add seafood, herbes de Provence, and celery seeds. Simmer until fish is tender and flakes with a fork, 10 to 15 minutes. Stir
in hot pepper sauce; season to taste with salt.

SPAGHETTI SQUASH STUFFED
WITH CHICKEN AND VEGETABLES
Yield: Makes 4 servings.
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2 medium spaghetti squash (~2 pounds each), cut lengthwise into halves, seeded
Olive oil cooking spray
12-16 ounces boneless, skinless chicken breast, cubed
2 medium Jerusalem artichokes (about 8 oz), peeled, cubed
1 medium onion, chopped
2 medium carrots, diagonally sliced
1-1/2 cups quartered mushrooms
1/2 cup sliced celery
2 cloves garlic, minced
2 teaspoons flour
2 medium tomatoes, coarsely chopped
1/2 cup reduced-sodium fat-free chicken broth
3/4 - 1 teaspoon dried marjoram leaves
Salt and pepper, to taste
2 green onions and tops, thinly sliced

Place squash halves, cut side down, in large baking pan; add 1/2 inch water. Bake, covered, at 350 degrees F until squash is tender, 30 to 40 minutes. Scrape pulp into large bowl, separating strands with fork; reserve shells.

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté chicken, Jerusalem artichokes, onion, carrots, mushrooms, celery, and garlic until
chicken is light brown, about 8 minutes. Stir in flour and cook 1 minute longer.

Add tomatoes, broth, and marjoram to skillet; heat to boiling. Cook, covered, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper.
Toss chicken mixture with spaghetti squash; spoon mixture into reserved squash shells. Sprinkle with green onions.

SPEEDY CHIVE POTATOES
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

1-1/3 cups instant mashed potato flakes
1/2 cup low-fat (1 percent fat) buttermilk
2 tablespoons chopped fresh chives, OR finely chopped green onion tops
1/4 teaspoon freshly ground pepper

Bring 1 cup water to a boil in a small saucepan. Stir in the remaining ingredients; remove from the heat. Cover and let stand 2 minutes; stir with a fork.

SPICY RICE
Makes: 6 Servings (about 2/3 cup each)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 medium onion, sliced
1 clove garlic, minced
1 tablespoon olive oil
1 cup uncooked basmati, or other aromatic, rice
1/2 cup plain reduced-fat yogurt
1-2 cardamom pods, crushed
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
2 cups reduced-sodium vegetable, or chicken broth
Salt and pepper, to taste
1 small tomato, cut into 6 wedges
1 tablespoon finely chopped cilantro

Sauté onion and garlic in oil in large saucepan until tender, about 8 minutes. Stir in rice; cook over medium heat, stirring frequently, 5 minutes. Stir in yogurt,
herbs, and crushed red pepper; cook over medium-high heat to high heat 5 minutes, stirring frequently.

Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, about 25 minutes. Season to taste with salt and pepper.

Spoon rice mixture into serving bowl; arrange tomato wedges on top and sprinkle with cilantro.

SPICY TOMATO BOUILLON
Makes: 3 cups (3 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1-3/4 cups tomato juice
One (10-3/4 ounce) can condensed beef broth
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish

Combine all the ingredients in a medium saucepan. Simmer for approximately 10 minutes. Serve hot.

SPINACH ARTICHOKE GRATIN
Yield: Serves 6 as a side dish
Source: "The New American Heart Association Cookbook"
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=28

Vegetable oil spray
16 ounces nonfat or low-fat cottage cheese
Egg substitute equivalent to 2 eggs, or 2 eggs
3 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
2 (10 oz) packages frozen no-salt-added chopped spinach, thawed
1/3 cup thinly sliced green onions (green part only) (6 medium)
10-ounce package frozen no-salt-added artichoke hearts, thawed
1-1/2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees F. Spray a 1-1/2-quart baking dish with vegetable oil spray.

In a food processor or blender, process cottage cheese, egg substitute, 3 tablespoons Parmesan, lemon juice, pepper, and nutmeg until smooth.

Squeeze moisture from spinach. In a large bowl, combine spinach, cottage cheese mixture, and green onions. Spread half in baking dish.

Cut artichoke hearts in half and pat dry with paper towels. Place in a single layer on spinach mixture. Sprinkle with 2 tablespoons Parmesan. Cover with remaining spinach mixture. Bake, covered, for 25 minutes.

SPINACH STUFFED CHICKEN BREASTS
Serves: 4
Serving Size: 1/2 breast plus stuffing; with skin
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

3/4 cup frozen chopped spinach, thawed and drained
1/4 cup (2 ounces) low-fat ricotta cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tsp chopped fresh tarragon, or 1/4 tsp dried tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 chicken breast halves (1-3/4 pounds)
2 teaspoons olive oil

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

Combine the spinach, cheeses, and seasonings in a small bowl. Lift up the skin from each chicken breast half and stuff the spinach mixture between the skin and chicken meat. (Be careful not to tear the skin.) Smooth the skin over the stuffing,
tucking it underneath to form a neat package.

Brush the stuffed breasts with olive oil and place them bone side down in a baking pan. Bake, uncovered, for 45 minutes, until the chicken is cooked and brown.

SPINACH WITH BACON AND MUSHROOMS
Yield: makes about 3 cups (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2 slices bacon, diced
1/2 cup finely chopped onion
2 cups sliced mushrooms (8 ounces)
1 pound fresh spinach leaves, well washed, stems removed
1/8 teaspoon freshly ground pepper

Cook the bacon in a large non-stick skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel; set aside.

In the same skillet, cook the onion in the bacon drippings 1 minute over medium heat. Add the mushrooms; raise the heat to medium-high and cook and stir until the vegetables are tender, about 4 minutes.

Add the spinach; cook and stir just until it is wilted, about 1 minute. Sprinkle with the reserved bacon and ground pepper.

SPROUTED LENTIL SALAD
Makes: 4 side-dish servings (about 1 cup each)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

2 cups Sprouted Lentils (see below)
1 cup torn radicchio leaves
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped yellow bell pepper
1/2 - 2/3 cup fat-free, or reduced-fat, salad dressing
Salt and pepper, to taste

Combine lentils and vegetables in salad bowl; spoon salad dress over and toss. Season to taste with salt and pepper.

RECIPE FOR SPROUTED LENTILS
Makes about 2 cups

1/2 cup dried lentils
Water

Place lentils in quart jar; add water to cover lentils by 2 to 3 inches and soak overnight. Drain.

Return drained lentils to jar and cover with cheesecloth. Let stand at room temperature until lentils have sprouted, about 2 days. Rinse lentils and drain well 3 to 4 times a day until they have sprouted; return to jar and cover with cheesecloth.

Refrigerate sprouted lentils until ready to use. Check sprouts daily; if they appear dry, rinse and drain, then return to refrigerator.

STEAK AU POIVRE
Serves: 4
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

Four 4-ounce tenderloin (filet migon) steaks (1 pound total), well trimmed
2 teaspoons olive oil
1-1/2 tsp cracked black peppercorns, or enough to cover both sides of the meat
1/2 cup dry red wine
1/2 cup unsalted homemade or canned reduced-sodium beef broth

Heat a large non-stick skillet over medium-high heat until hot, about 3 minutes.

Brush the steaks lightly on both sides with oil. Press the peppercorns evenly onto both sides of the steaks.

Put the steaks in the hot skillet and sear quickly until the meat is medium-rare, about 3 minutes per side for 1-inch steaks, about 2 minutes per side for 3/4-inch steaks.

Remove the steaks to a warm platter or 4 plates. Add the wine and broth to the skillet; simmer until the liquid is slightly reduced, about 2 minutes. Pour the sauce over the steaks; serve immediately.

SUGAR SNAP PEAS WITH BASIL AND LEMON
Yield: 4 servings as a side (makes 3 cups)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2 teaspoons olive oil
1-1/4 pounds fresh sugar snap peas, OR two (10-oz) packages thawed frozen
sugar snap peas
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup coarsely chopped fresh basil
1/2 teaspoon grated lemon zest
1/2 lemon, cut into wedges

Heat the oil in a large non-stick skillet over medium heat.

Add the peas; season with salt and pepper. Stir-fry until the peas are crisp-tender, 3 minutes for fresh or 2 minutes for thawed frozen sugar snaps.

Add the basil and lemon zest; stir-fry until the basil is wilted and fragrant. Serve immediately with lemon wedges.

TURKEY SLOPPY JOES
Yield: 4 servings
Serving size: 1/2 cup
Source: "The New Soul Food Cookbook for People with Diabetes"

2 tsp canola oil
1 cup chopped onions
1 cup chopped green bell pepper
1 lb lean ground turkey breast
1 cup tomato sauce
1 tsp brown sugar
1/2 cup catsup
1 tsp red pepper flakes
2 tsp wine vinegar
1/4 tsp pepper

Heat the oil in a large skillet and sauté the onion and bell pepper until translucent. Add the turkey and cook about 5 minutes. Drain off any fat.

Add the remaining ingredients and mix well. Simmer 15 minutes and serve on buns.

To reduce the sodium content of this recipe, use salt-free tomato sauce.

TURKEY VEGETABLE SOUP
Servings: 8
Source: "Deliciously Healthy Favorite Foods Cookbook"

1 pound ground turkey or chicken breast
1/2 teaspoon dried thyme leaves
2 tablespoons sliced green onion
2 tablespoons cornstarch
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 cups low-sodium chicken broth
6 medium carrots, peeled and sliced
3 stalks celery, sliced
2 medium zucchini, cut into 1/4" slices
2 cups uncooked medium-wide egg noodles or rotelle pasta
1/4 cup chopped fresh parsley

Mix turkey, thyme, green onion, cornstarch, garlic salt and pepper. Shape into 1" meatballs. Place chicken broth in a large soup pot and bring to a boil. Add carrots and celery. Simmer for 5 minutes.

Add meatballs, zucchini, noodles or pasta and parsley to simmering chicken broth. Simmer for 15 minutes longer.

TUSCAN TUNA AND WHITE BEAN SALAD
Yield: 6 servings. Makes 3 cups.
Source: The New Family Cookbook For People with Diabetes
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=59

One 6-1/2-ounce can water-packed tuna, drained and flaked
One 19-ounce can cannellini, or any cooked white beans,
rinsed and drained (about 2 cups)
1/3 cup thinly sliced red onion rings
2 tablespoons chopped green bell pepper
1/4 teaspoon freshly ground pepper
1/3 cup prepared light Italian dressing

Combine the tuna, beans, onion, green pepper, and ground pepper. Mix in the dressing and toss to combine. Chill before serving.

VEAL LADY SHARON
Servings: 4
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

Note: Veal chops are enhanced with a sauce flavored with mushrooms, herbs and black olives.

4 lean veal chops (about 4 ounces each), fat trimmed
1-3 teaspoons margarine
2 medium onions, chopped
1 pound mushrooms, sliced
1 tablespoon flour
1 tablespoon tomato paste
3/4 cup reduced-sodium fat-free chicken broth
2/3 cup dry white wine
1 teaspoon herbes de Provence or Italian seasoning
1 small bay leaf
1/4 - 1/2 cup sliced black olives
Salt and pepper, to taste
2 tablespoons minced parsley

Cook veal chops in margarine in large skillet over high heat until browned on both sides; transfer to shallow baking dish.

In same skillet, sauté onions and mushrooms until tender; sprinkle with flour and cook 2 to 3 minutes, stirring well. Stir in remaining ingredients, except salt, pepper, and parsley, and heat to boiling. Reduce heat and simmer, covered, 5 minutes. Season to taste with salt and pepper.

Pour sauce over veal in dish. Bake, uncovered, at 325 degrees F. until veal is tender, about 45 minutes. Sprinkle with parsley and serve.

VEAL MARSALA
Serves: 4
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 pound veal cutlets
5 green onions, chopped
1/2 cup Marsala wine
3 tablespoons Dijon-style mustard
1/2 cup non-fat yogurt
Pepper to taste
Parsley sprigs

In a large non-stick skillet, heat oil and sauté veal quickly, about 1 minute on each side. Remove from pan and keep warm. Add green onions and wine and bring to a boil. Reduce liquid by half. Stir in remaining ingredients except parsley, and heat through. Return veal to skillet, cook about 4 minutes more until veal is cooked through. Garnish with sauce and parsley.

VEAL PICATTA WITH CITRUS SAUCE
Servings: 4
Note: You can easily substitute skinless, boneless chicken breast for the veal to make "chicken picatta with citrus sauce" instead. If you do, make sure you pound the chicken breast until it is less than 1/2" thick.

1 lb. lean veal cutlets
1/2 cup all purpose flour
1/4 cup plus 2 tbsp low calorie margarine
1 cup fresh orange juice
1 tsp. fresh sage, minced
1 orange, sliced
1 tbsp fresh parsley, minced

Place flour on a large plate; season with salt and pepper to taste.

In a large skillet, melt 1/4 cup of margarine. Coat the veal with flour, shaking off excess. Add to the skillet, in batches, and cook for 30 seconds on each side.

Transfer to a warm plate and keep warm. Discard the pan drippings. Add 1/2 cup of the orange juice to the pan and bring to a boil, scraping up any browned bits. Boil 12 minutes or until juice is reduced to a glaze.

Add remaining 1/2 cup orange juice and sage; season with salt and pepper and bring back to a boil. Boil 12 minutes or until mixture thickens.

Remove from heat and whisk in remaining 2 Tbs. of margarine.

Transfer veal to a platter, spoon orange sauce on top and garnish with orange slices and fresh parsley to serve.

VEAL WITH PINEAPPLE
LIME SAUCE 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 pound veal scaloppini
2 teaspoons oil
3 tablespoons flour

Sauce Ingredients
1/4 cup chopped green onions (about 2 medium)
2 tablespoons chopped pecans
1/4 cup pineapple juice concentrate
1/4 cup water
1 tablespoon honey
1 tablespoon fresh lime juice
1 teaspoon grated lime zest

Between sheets of waxed paper pound veal to 1/4-inch (5-mm) thickness. In large nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dredge veal in flour and cook for 2-1/2 minutes per side or until just done at
center. Place on a serving dish and cover.

Add green onions and pecans to skillet. Cook for 2 minutes. Add pineapple juice concentrate, water, honey, lime juice and lime zest. Bring to a boil for 1 minute, or until slightly syrupy and thickened. Serve sauce over veal.






VEGETABLE AND MIXED RICE 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 package (6.25 ounces) fast-cooking long-grain and wild rice
1-1/2 cups sliced shiitake or cremini mushrooms
1 cup slices zucchini
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red, or green, bell pepper
1 teaspoon dried thyme leaves
1-2 teaspoons vegetable oil
1 cup frozen, or canned, drained whole-kernel corn
1 cup fat-free sour cream
1 cup (4 ounces) shredded reduced-fat Cheddar cheese, divided
Salt and pepper, to taste

Cook rice according to package directions, discarding spice packet. Cook mushrooms, zucchini, onion, bell peppers, and thyme in oil in medium skillet, covered, over medium heat until vegetables are tender, 8 to 10 minutes. Combine rice, cooked vegetable mixture, corn, sour cream, and 1/2 cup
cheese; season to taste with salt and pepper.

Spoon mixture into 2-quart casserole; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, at 350 degrees F. until heated through, about 30 minutes.

VEGETABLE CHICKEN NOODLE SOUP
Servings: 6 (Serving = 1-1/2 cup)

6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 tsp fresh thyme or 1/2 tsp dried thyme leaves
1 tsp fresh rosemary or 1/4 tsp dried rosemary
1 tsp balsamic vinegar
1/4 tsp fresh ground black pepper
2 ounces uncooked "no-yolk" broad noodles
1 cup diced cooked chicken

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5-2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

VEGETABLE FRITTATA WITH PARMESAN TOAST
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 medium poblano chili, sliced
1 medium onion, sliced
2 cups sliced mushrooms
2 cloves garlic, minced
2 tablespoons finely chopped lovage, or parsley, leaves
1/2 cup vegetable, or chicken broth
1-1/2 cups no-cholesterol real egg product or 6 eggs
1/4 cup fat-free milk
1/2 cup cooked brown rice
1/2 cup (2 ounces) shredded fat-free Cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices Italian, or French, bread
4 teaspoons grated Parmesan cheese

Spray a medium oven-proof skillet with cooking spray; heat over medium heat until hot. Sauté vegetables 5 minutes; add lovage and broth. Cook, covered, over medium heat until vegetables are tender and liquid is absorbed, about 5 minutes.

Beat egg product and milk; mix in cooked rice, Cheddar cheese, salt, and pepper. Pour mixture over vegetables in skillet; cook without stirring, uncovered, over medium-low heat until egg is set and lightly browned on bottom, 15 to 20 minutes.

Broil frittata 6 inches from heat source until cooked on top, 3 to 4 minutes; invert frittata onto plate, slide back into skillet, and cook until lightly browned, 3 to 5 minutes.

Sprinkle bread with Parmesan cheese; broil 6 inches from heat source until browned, 2 to 3 minutes. Slide frittata onto serving plate; cut into wedges. Serve with Parmesan toast.




VEGETABLE STUFFED FLANK STEAK
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 beef flank steak, fat trimmed
1 cup fat-free Italian salad dressing
Vegetable Stuffing (recipe follows)
Vegetable cooking spray
1 cup reduced-sodium fat-free beef broth

Pound flank steak with meat mallet until even thickness (scant 3/4 inch thick). Using sharp knife, score steak diagonally in diamond pattern on both sides. Place steak in shallow glass baking dish; pour dressing over. Refrigerate,
covered, 1-1/2 to 2 hours, turning steak occasionally.

Remove steak from marinade; reserve marinade. Spread Vegetable stuffing on steak, leaving 2-inch margin along sides. Roll up lengthwise, jelly-roll style; secure edge with wooden picks, or tie with kitchen string.

Spray large oven-proof skillet with cooking spray; heat over medium-high heat until hot. Add meat and brown on all sides. Add broth to skillet, stirring to dissolve juices from bottom; add reserved marinade. Bake, covered, at 325 degrees until meat thermometer registers 140 degrees (medium) or 160 degrees F. (well-done), 30 to 45 minutes.


VEGETABLE STUFFING
Makes about 1-1/2 cups

Vegetable cooking spray
8 ounces sliced mushrooms
1/2 cup chopped carrot
1/4 cup thinly sliced celery
1/4 cup thinly sliced green onion and tops
1 garlic clove, minced
1/4 cup unseasoned dry bread crumbs
1-1/2 teaspoons Italian seasoning
Salt and pepper, to taste

Spray large skillet with cooking spray; heat over medium heat until hot. Add mushrooms, carrot, celery, green onions, and garlic and sauté until tender, about 5 minutes. Stir in bread crumbs and Italian seasoning; season to taste with salt and pepper. Stir over medium heat until bread crumbs are browned, 2 to 3 minutes.

WEST COAST CHICKEN BREAST
Serves: 4
Source: The New Family Cookbook For People with Diabetes
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=59

4 large skinless, boneless chicken breast halves (about 1 lb)
1/4 cup chopped sun-dried tomatoes packed in oil, well drained
1/4 cup packed chopped fresh basil leaves
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1 slice whole wheat bread, crumbled to make soft crumbs

Preheat the oven to 425 degrees F. Prepare a shallow baking dish with olive oil-flavored non stick pan spray.

Pound the chicken breasts to 1/4-inch thickness. Combine the tomatoes, basil, and garlic in a small bowl. Spread the tomato mixture evenly over the chicken breasts; roll up and place seam side down in the prepared baking dish.

Combine the oil, pepper, and paprika in a small bowl; brush evenly over the chicken rolls. Sprinkle with the bread crumbs. Press the crumbs onto the chicken rolls so they adhere. Bake 15 minutes, or until the chicken is tender and the crumbs are browned.

WILD RICE SOUFFLE
Yield: 4 Servings
Source: "1,001 Delicious Recipes for People with Diabetes"

1/3 cup wild rice
1 cup reduced-sodium vegetable broth
1 cup fat-free milk
1/4 cup all-purpose flour
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
2 tablespoons finely chopped onion
1/4 cup finely chopped parsley
1/2 teaspoon paprika
1/4 - 1/2 teaspoon dried savory leaves
1/4 - 1/2 teaspoon dried thyme leaves
White pepper, to taste
3 egg yolks
3 egg whites, beaten to stiff peaks

Rinse rice under cold water and drain. Heat rice and broth to boiling in small saucepan; reduce heat and simmer, covered, until rice is tender and stock absorbed, 45 to 55 minutes.

Mix milk and flour in medium saucepan; heat over medium-high heat, whisking constantly, to boiling. Boil, whisking constantly, until thickened. Remove from heat; add cheese and whisk until cheese is melted (sauce will be very thick). Cook slightly, stir in onion and herbs. Season to taste with white pepper.

Beat egg yolks in small bowl until thick and lemon colored, about 5 minutes; whisk into cheese mixture. Stir about 1/4 the beaten egg whites into cheese mixture; fold cheese mixture into remaining egg whites. Fold in rice.

Pour mixture into lightly greased 1-quart soufflé dish. Bake at 350 degrees F. until knife inserted halfway between center and edge comes out clean, 45 to 55 minutes. Serve immediately.

WINE GLAZED CHICKEN
WITH RAVIOLI AND ASPARAGUS
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 boneless, skinless chicken breast halves (4 ounces each)
Salt and pepper, to taste
2 cups reduced-sodium fat-free chicken broth
1 cup dry white wine
1 cup orange juice
1/4 teaspoon crushed red pepper
1 pound asparagus, cut into 1-inch pieces
2 tablespoons margarine
1 package (9 ounces) fresh mushroom ravioli, cooked, warm

Spray medium skillet with cooking spray; heat over medium heat until hot. Cook chicken over medium heat until chicken is no longer pink in center, 15 to 20 minutes, turning to brown both sides. Sprinkle lightly with salt and pepper.

Heat broth, white wine, orange juice, and crushed red pepper to boiling in large skillet; boil, uncovered, 10 minutes, or until liquid is reduced to about 1/2 cup.

Add asparagus to skillet; cook, covered, over medium heat until crisp-tender, 3 to 4 minutes. Add chicken, margarine, and ravioli; cook 1-2 minutes longer. Season to taste with salt and pepper.





WINTER SQUASH SOUFFLE
Servings: 4

1/4 cup chopped onion (about 1 small)
2 tablespoons reduced-calorie margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup skim milk
3 eggs, separated
1 package (12 ounces) frozen squash, thawed
2 egg whites
1/2 teaspoon cream of tartar
2 tablespoons grated Parmesan cheese

Heat oven to 350 degrees F. Make a 4-inch band of triple thickness aluminum foil 2 inches longer than circumference of 6-cup soufflé dish or 1-1/2-quart casserole; secure foil band around top edge of dish and foil with nonstick cooking spray.

Cook onion in margarine in 2-quart nonstick saucepan until onion is softened. Stir in flour, salt, nutmeg and pepper. Cook over low heat, stirring constantly, until margarine is absorbed; remove from heat. Beat milk and egg yolks; stir into flour
mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in squash.

Beat egg whites and cream of tartar in medium bowl on high speed until stiff but not dry. Stir about one-fourth of the egg white mixture into squash mixture. Fold squash mixture into remaining egg white mixture.

Carefully pour into soufflé dish. Bake uncovered about 50 minutes or until set and cracks feel dry when touched lightly. Carefully remove foil band and divide soufflé into 4 servings with 2 forks. Sprinkle each serving with Parmesan cheese. Serve immediately.

YELLOW SALSA RICE
Serves: 6 (about 2/3 cup each)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 can (14-1/2 ounces) reduced-sodium fat-free chicken broth
1/3 cup water
1/2 teaspoon ground turmeric
1 cup converted rice
1/4 cup prepared medium, or hot, salsa
1 medium tomato, chopped
Salt and pepper, to taste
Finely chopped cilantro or parsley, as garnish

Heat chicken broth, water, and turmeric to boiling in medium saucepan; stir in rice and salsa. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, 20 to 25 minutes; stir in tomato during last 5 minutes of cooking time.
Season to taste with salt and pepper. Spoon rice into serving bowl; sprinkle with cilantro.

ZESTY SNAPPER FILLETS
Serves: 4
Source: Family Circle's All-time Favorite Recipes

1 can (8 ounces) whole tomatoes, drained and chopped
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh ginger
1 clove garlic, finely chopped
1 teaspoon finely chopped jalapeno chili WEAR GLOVES
1 teaspoon salt
4 red snapper fillets (1 pound total)

Heat oven to 500 degrees F. Tear off four 15x12-inch sheets of aluminum foil. Combine tomatoes, onion, ginger, garlic, jalapeno and 1/2 teaspoon salt in a small bowl; set the salsa aside.

Sprinkle snapper fillets with remaining 1/2 teaspoon salt. Place 1 fillet on each piece of foil. Top each fillet with 2 tablespoons salsa. Seal packets tightly, folding the edges over twice.

Heat a large baking sheet in heated 500 degree F. oven about 2 minutes.

Place packets on heated baking sheet; bake 8 minutes or until fish is cooked through. Let each diner carefully cut open his or her own packet.

ZUCCHINI LEMON BREAD
Makes: 1 loaf (18 slices)
Source: The New Family Cookbook For People with Diabetes
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed shredded peeled zucchini
1/3 cup chopped walnuts
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/2 cup fat-free milk
1/3 cup canola or corn oil
2 large eggs, or 1/2 cup egg substitute

Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with non-stick pan spray.

Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.

Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan.

Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.


 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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