Healthy Diabetic Recipes

Prep time: 25 min

2 medium unpeeled red apples, diced
2 medium unpeeled pears, diced
½ cup thinly sliced celery
½ cup golden raisins
½ cup chopped dates
¼ cup mayonnaise or salad dressing
¼ cup Yoplait Original 99% Fat Free orange Crème Yogurt
2 tablespoons frozen orange juice concentrate
8 cups shredded lettuce
Walnut halves, if desired

In large bowl, mix apples, pears, celery, raisins and dates. In
small bowl, mix mayonnaise, yogurt and juice concentrate until well
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Prep Time: 10 min Start to Finish: 25 min

3 cups (16 to 20) Brussels Sprouts (12 oz)
2 ½ cups baby-cut carrots (12 oz)
1 cup water
2 tablespoons butter or margarine
1 tablespoon honey
1 teaspoon grated lemon peel
¼ teaspoon salt
1/8 teaspoon pepper

Trim Brussels sprouts. Cut small "X" in stem end, about ¼ inch deep.
If Brussels sprouts are very large, cut in half. In 2-quart
saucepan, place Brussels sprouts and carrots; add water. Heat to
boiling over medium-high heat. Cover and boil 6 to 8 minutes or
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I am looking for a recipe for german chocolate cake or something close
to it. Father-in-law recently found out he is diabetic. He really
misses his cake. I would love to find a recipe for that or something
like it.

Source of Recipe

Joanna M. Lund Another Potful of Recipes p.244

Recipe Introduction

Serves 8 (1 cup)

List of Ingredients

4 cups unsweetened apple juice
4 cups Diet Mountain Dew
1 (0.13-ounce) package sugar free cherry Kool-Aid
1/2 teaspoon ground cinnamon

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Couscous is a wheat pasta and a staple Middle Eastern stews and side
dishes. Try it in place of rice or noodles alongside grilled
chicken, lamb, or pork. If you’re looking for a vegetarian option
for a main course, this recipe also makes a tasty base for grilled
vegetables.

Number of Servings: 4
Serving Size: 1/2 cup

Ingredients

1 Tbsp. margarine
1 cup quick-cooking couscous
1 cup low-fat, low-sodium chicken broth
1 ea. small carrot, thinly sliced
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Try this easy and tasty dish with your next cookout! Red skinned
potatoes are in the middle of the glycemic index and can be eaten
in small servings. There’s just enough in this dish for a bit of
substance.

4 cups (sweet) onions, cut into slivers (2-3 large onions)
1 cup small red-skinned potatoes
1 red bell pepper
1/2 teaspoon salt (to taste)
18 teaspoon black pepper
1/2 teaspoon rosemary
2 tablespoons olive oil

Preheat the oven to 400 degrees. Spray a large rectangular baking
dish with a non-stick spray. Add the slivered onions to the baking
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- JOANNA LUND
Monthly Food Newsletter (March 2000) p.11

3 cups thinly sliced onion
1 (10-3/4 ounce) can Healthy Request Cream of Mushroom Soup
3/4 cup shredded Kraft reduced-fat Cheddar cheese
1/4 cup Kraft Reduced Fat Parmesan Style Grated Topping
1 (2-ounce) jar chopped pimiento, undrained
1 teaspoon dried parsley flakes

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with
butter-flavored cooking spray. Arrange onions in prepared baking
dish.

In a small saucepan, combine mushroom soup, Cheddar cheese, Parmesan
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Recipe By :Barbara Magruder - Odessa, MO
Serving Size : 8 Preparation Time :0:00
Categories : Volume 5-05 May 2002

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large sweet onions
1/4 cup butter or margarine
1/4 cup honey
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic salt

Cut each onion into 12 wedges; divide between eight pieces of heavy-
duty foil (about 12 inches square). Top onions with butter, honey
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5 medium onions — sliced
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup butter or margarine
1/2 cup dry sherry
1/4 cup grated Parmesan cheese

Combine onion, sugar, salt, and pepper; stir gently. Melt butter in
a heavy skillet; add onion mixture, and cook, stirring frequently, 5
to 8 minutes.

Stir in sherry, and cook an additional 2 to 3 minutes. Spoon into
serving dish; sprinkle with cheese. Yield 6 servings.

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From Vidalia Sweet Onion Lovers Cookbook
Serves 2

1 Vidalia onion
Worcestershire sauce
Butter or margarine

Peel and halve onion crosswise. Slice a thin section from the root
and top ends of the halves so they will lie flat. Place a pat, 1/2
tablespoon, of butter in the center of each half. Shake 2 to 3
dashes of Worcestershire sauce on top. Place on the grill. Cook
about
15 minutes, until hot throughout but still crunchy. Do not turn. You
may baste with additional Worcestershire sauce during cooking; time
may be increased if you prefer a softer onion. Makes 2 servings.
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