Healthy Diabetic Recipes

This old-fashioned dish lost a lot of its fat and colories with the
help of fat-free cottage cheese - a perfiect stand-in for both the
fatty egg yolk and the mayonaisse.

Number of Servings: 12
Serving Size: 2 egg halves

1 dozen large eggs
1/2 cup fat-free cottage cheese
3 Tbsp mayonnaise, low-fat
2 Tbsp sweet pickle relish
1/2 tsp dry mustard
1 dash of paprika, for garnish

1. Place the eggs in a large saucepan with enough cold water to cover
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Yield: 4 servings
Source: "Cooking with The Diabetic Chef"

1/4 cup balsamic vinegar
1 Tbsp garlic, chopped
2 Tbsp olive oil
1 Tbsp fresh rosemary, minced
1 Tbsp oregano, minced
2 pork tenderloins, about 1-1/4 pound total

In a medium bowl, combine the balsamic vinegar and the
garlic. Add the olive oil slowly while whisking to fully
combine. Add the rosemary and oregano and whisk for another
minute. Place the pork tenderloins in a shallow dish and
pour the marinade over them. Refrigerate, covered, overnight.
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Yield: 4 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith

4 boneless, skinless chicken breasts
Pinch salt
Pinch pepper
4 oz fresh or frozen spinach
4 slices Swiss cheese
6 cups water

Using a mallet or meat tenderizer, pound the chicken breasts
until the meat is flat and even. Season the chicken with
salt and pepper. Add a layer of spinach and a slice of Swiss
cheese. Roll each breast tightly to ensure that the filling
can not escape. Wrap each breast tightly in aluminum foil.
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Yield: 4 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith

2 tsp butter
1/2 pound mushrooms, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 sprigs fresh thyme, leaves removed and chopped
2 sprigs fresh oregano, leaves removed and chopped
1 bunch fresh chives, chopped
Nonstick cooking spray
8 large eggs
1 Tbsp water

Melt 1 teaspoon of the butter in a pan over medium heat.
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Yield: 4 (1-1/4 cup) servings
Source: "Light and Easy Diabetes Cuisine"

2 cups peeled, seeded, chopped cucumbers
4 cups buttermilk
1 Tbsp fresh lemon juice
2 Tbsp chopped green onion
1 Tbsp chopped fresh mint,
or 1 tsp dried leaf mint
1 Tbsp fresh dill,
or 1 tsp dried dill weed
1 tsp ground cumin
Dash white pepper
1 Tbsp chopped fresh parsley

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Yield: 4 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"

Notes: There are never any leftovers when I make this salad.
Serving the vegetables warm or even at room temperature really
brings out the bold flavors.

2 Tbsp extra-virgin olive oil
1 large red bell pepper, cut into 1/4-inch-thick
slices, then cut into bite-sized pieces
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tbsp red wine vinegar
1/4 cup shredded or shaved Parmesan cheese
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I am sure if you cannot find bluefish you could
substitute another type of fish… Gloria

Yield: 4 Servings
Source: "Light and Easy Diabetes Cuisine"

1 lb bluefish fillets
1 medium-size red onion, thinly sliced
2 tsp virgin olive oil
1 garlic clove, minced
2 Tbsp chopped fresh parsley
Salt and pepper to taste
Paprika
Lemon wedges

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Yield: 12 muffins
Source: "America’s Everyday Diabetes Cookbook" by Katherine Younker

1 cup all-purpose flour
1 cup unsifted whole-wheat flour
2 tsp baking powder
1 tsp salt
1 egg, slightly beaten
1/4 cup molasses
1 cup milk
1/4 cup margarine or butter, melted

Preheat oven to 400 degrees F. Spray a 12-cup muffin tin
with low-fat cooking spray or line with paper muffin cups.

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Yield: 6 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith

2 quarts water
1 lb potatoes
6 Tbsp red onions, diced
1/2 cup celery, diced
3 Tbsp light mayonnaise
2 Tbsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
2 green onions, chopped

In a large pot, bring the water to a boil. Add the
potatoes. Return the water to a simmer, cover, and
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Yield: 4 servings
Source: "Cooking with The Diabetic Chef" by Chris Smith

1/4 cup cider vinegar
1/2 Tbsp garlic, minced
1 Tbsp ground mustard
1 Tbsp honey
1/2 Tbsp brown sugar
1/2 tsp black pepper
1/2 cup olive oil
4 turkey cutlets

In a medium bowl, combine the cider vinegar, garlic,
ground mustard, honey, brown sugar, and black pepper.
Slowly whisk in the olive oil to thoroughly combine.
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