Healthy Diabetic Recipes

(Servings - 6; 3 mushrooms each)

18 medium mushrooms (about 1 pound)
1 Tablespoon olive oil
3 medium cloves garlic, minced
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup sliced green onions
3/4 cup fresh whole-wheat bread crumbs (1-1/2 slices bread)
Egg substitute equivialent to 1 egg
2 Tablespoons grated Parmesan cheese
1/2 teaspoon salt-free Italian herb seasoning

Preheat oven to 425 degrees F. Remove and mince mushroom stems. Put
caps in a 13×9x2-inch baking dish and set aside. Heat oil in a
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Serving Size : 8

Ingredient
2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1 cup half and half
1 bay leaf
1 pinch white pepper
1 pinch cayenne
2 teaspoons herb salt
1 tablespoon sherry
1 dash Worcestershire sauce
1/2 cup mild cheddar cheese — grated
2 eggs
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-1 pound Mushrooms — fresh, sliced, about 6 cups
-2 medium Zucchini — sliced (about 3-1/2 cups)
-1 medium Onion — thinly sliced (about 1/2 cup)
-1 medium Red Bell Pepper — diced (about 1 cup)
-1/2 cup Couscous — uncooked
-1/2 cup Barbecue Sauce — prepared
-1/2 teaspoon Salt — (optional)

Preheat barbecue grill or oven to 425 degrees F. Place mushrooms
in a medium bowl. Add zucchini, onion, red pepper, couscous and
sauce; toss until well coated; set aside. On a work surface place
4 sheets of heavy duty or doubled aluminum foil, each about 20
inches long. In the center of each piece, place mushroom mixture,
dividing equally. Bring long sides of foil together over mixture,
allowing space for heat circulation and expansion; crimp together.
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Prep: 15 min, Cook: 20 min.

3/4 cup unsalted butter
1 cup scallions, minced, including some green tops
1 cup onions, minced
*1-1/2 lbs. mushrooms, finely chopped
1 Tbs. parsley, minced
2 eggs, lightly beaten
1/3 cup matzo meal, approximately
2 lemons, cut into wedges

Melt 1/4 cup plus 2 Tbs. butter in a heavy nonstick skillet over
medium heat. Cook scallions and onions 3-4 minutes until soft. Add
mushrooms and sauté over medium high heat 10-15 minutes, until
liquid has evaporated. Transfer to a mixing bowl and let cool. Stir
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Yield: 6 servings (1 mushroom per serving)
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS
- 6 medium portobello mushrooms (1 pound total)
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 2 teaspoons balsamic, wine, or herbed vinegar
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper

DIRECTIONS
Preheat the broiler or prepare a charcoal grill, spraying the
rack with non-stick pan spray. Clean the mushrooms well and cut off
the tough bottoms of the stems. Combine the olive oil, vinegar, and
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Source: Ladies’ Home Journal www.bhg.com
Makes 4 servings
Prep: 20 minutes
Cook: 15 minutes

1 Tbsp olive oil
1 medium green sweet pepper, cut into 1/2-inch dice
1 medium onion, chopped
1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 tsp salt (may omit)
1/4 tsp freshly ground pepper
1/4 lb smoked ham, or 3 slices bacon, chopped
2 tsp minced garlic
1/4 cup white wine
1 15- to 16-oz can whole tomatoes in puree, chopped
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Yield: 5 servings (1 cup each)

2 tsp margarine
3/4 cup chopped onion
One 16-oz can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 tsp sugar
1/2 tsp salt
1/8 tsp ground cloves or ground nutmeg
1 cup fat-free milk

Melt the margarine in a medium saucepan. Saute the onion until
softened, about 5 minutes.

Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well.
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Yield: 6 servings (1-1/4 cups each)
Source: "The Eating Well Diabetes Cookbook"

12 ozpork tenderloin, trimmed of fat
4 cups water
2 small onions, 1 halved, 1 sliced
4 cloves garlic, 2 whole, 2 minced
3 black peppercorns
1/2 tsp salt, or to taste
1 tsp extra-virgin olive oil
2 (28 oz) cans whole tomatoes, drained and chopped
1 medium sweet potato, peeled and cut into 1/2-inch chunks
1 1/2 Tbsp raisins
1 Tbsp sugar
1/2 tsp adobo sauce from canned chipotle
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Submitted by: dlife
Source: Chef Michel Nischan

10 oz ground turkey
2 Tbsp silken tofu
1/2 tsp ground cumin
1/4 tsp ground garlic
Canola oil in a spray bottle
6 slices avocado
2 Tbsp non-fat sour cream
4 leaves of fresh leaf lettuce, each about the size of a burger

Combine the ground turkey, cumin and garlic in a bowl and mix
well. Form into two patties. Heat a medium non-stick skillet
over medium heat. Mist both sides of each burger with canola
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American Heart Association No-Fad Diet

You can whip this up for a little cozy comfort, regardless
of the season.

Serves 4; 1/2 cup per serving

Vegetable oil spray
1 lb frozen unsweetened peach slices, thawed and halved,
or 12 oz peach slices and 4 oz frozen unsweetened
raspberries
1/3 cup dried sweetened cranberries
2 tsp cornstarch
2 tsp fresh orange juice or water
1/2 tsp vanilla extract
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