Healthy Diabetic Recipes

Spice Up Your Life: Lose the Salt

Next time you reach for the salt shaker, try using some of these
flavorful herbs and spices instead. They’ll give your food a whole
new kick, and they won’t hurt your heart.

Basil: Use in soups, salads, vegetables, fish, and meats.

Cinnamon: Use in salads, vegetables, breads, and snacks.

Chile Powder: Use in soups, salads, vegetables, and fish.

Cloves: Use in soups, salads, and vegetables.

Dill Weed and Dill Seed: Use in fish, soups, salads, and vegetables.
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These healthy greens get their rich flavor from smoked
turkey, instead of fatback. This is a heart healthy recipe.

Yield: 5 servings Serving size: 1 cup

3 cups water
1/4 lb smoked turkey breast, skinless
1 Tbsp fresh hot pepper, chopped
1/4 tsp cayenne pepper
1/4 tsp cloves, ground
2 cloves garlic, crushed
1/2 tsp thyme
1 stalk scallion, chopped
1 tsp ginger, ground
1/4 cup onion, chopped
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Nothing beats the warm smell of a freshly baked loaf of
bread. This raisin bread is always a favorite at breakfast
or as a snack. Try it with just a touch of margarine or
jam. (Be sure to add in the appropriate exchange for the
spread you choose.)

Number of Servings: 18 Serving Size: 1

3 3/4 cup all-purpose flour
3 1/2 tsp baking powder
1/4 cup sugar
1 1/2 tsp salt
1 1/4 cup evaporated (fat-free) skim milk
1/3 cup margarine, melted
2 large eggs, or 1/2 cup egg substitute 2
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2 lb McIntosh apples, peeled, cored
and thinly sliced (7 cups)
2 Tbsp lemon juice
2 Tbsp granulated sugar
1 Tbsp Butter Buds Sprinkles
4 packets Sweet ‘N Low
1 Tbsp all−purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)

Preheat the oven to 375ºF. Spray a 9−inch pie pan with
nonstick cooking spray.

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1/2 cup light margarine
2 (1 oz) squares unsweetened chocolate
2/3 cup granulated sugar
2 large eggs
3 Tbsp skim milk
1 tsp vanilla extract
1 cup all−purpose flour
1 1/4 tsp Sweet ‘N Low®
1/4 tsp baking soda
1/8 tsp salt
1/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F.

In a medium saucepan melt margarine and chocolate over
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2 (16 oz) cans pitted tart cherries
(in water − no syrup)
1 large box cook & serve sugar−free
vanilla pudding mix
1 small box sugar−free cherry gelatin
Sugar substitute to equal 4 tsp sugar
1 baked 9−inch pastry shell

Drain cherries, reserving juice. Set cherries aside.

In a saucepan, combine cherry juice and dry pudding mix.
Cook and stir until mixture comes to a boil and is
thickened and bubbly. Remove from heat; stir in gelatin
powder and sweetener until dissolved. Stir in the cherries;
transfer to pie shell. Cool completely. Store in refrigerator.
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1 lb boneless skinless chicken breasts, cubed
1 (14 1/2 oz) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2−inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz) cans mushroom stems and pieces, drained
2 low−sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1 tsp chili powder
1/4 tsp pepper
1 Tbsp cornstarch
2 cup cold water

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Plan ahead when making this, as it needs to refrigerate
8 hours or overnight

1/3 cup olive or vegetable oil
1/4 cup lime juice
4 garlic cloves, minced
1 Tbsp minced fresh parsley or
1 tsp dried parsley flakes
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
4 boneless skinless chicken breast halves (1 1/4 lb)
6 (8−inch) flour tortillas or taco shells, warmed
Toppings of your choice

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1 (18.25 oz.) box devil’s food cake mix
1 small (1 oz.) box sugar−free instant
chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup vegetable oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup Kahlúa liqueur
1/3 cup semisweet chocolate chips
Cocoa

Preheat oven to 350ºF.

Coat a 13 x 9−inch baking pan with nonstick cooking spray
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Yield: 18 servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"

1/2 cup chili sauce
1/4 cup fat-free sour cream
2 Tbsp reduced-fat mayonnaise
1 garlic clove, minced
1 tsp prepared white horseradish
1 lb medium cooked shrimp, shelled and deveined

In a medium bowl, whisk together the chili sauce,
sour cream, mayonnaise, garlic, and horseradish.

Stir in the shrimp. Serve immediately, or cover
and refrigerate several hours before serving.
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