Healthy Diabetic Recipes

American Heart Association No-Fad Diet

A perfect last-minute side dish, this super-fast soup abounds
in south-of-the-border flavors. It weighs in at only 35 calories
per serving.

Serves 4; 3/4 cup per serving

14-oz can fat-free, low-sodium chicken broth
1 large tomato, seeded and diced
4-oz can chopped mild green chiles
1/4 cup snipped fresh cilantro
1 to 2 Tbsp fresh lime juice
1/2 Tbsp olive oil (extra-virgin preferred)
3/4 tsp ground cumin
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American Heart Association No-Fad Diet

Pineapple, cranberries, and cinnamon combine in a tangy salsa
that is great for the winter holidays and refreshing enough
for a hot summer’s day.

Serves 4; 3 oz pork and 1/2 cup salsa per serving

**Cranberry Salsa**
1 medium poblano pepper, seeds and ribs discarded,
finely chopped
1 cup chopped fresh pineapple or canned pineapple
chunks packed in their own juice, drained
1/2 cup dried sweetened cranberries
1/4 cup finely chopped red onion
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Bisquick Heart Smart™ recipe! Savor the tart-sweet taste of
cranberries in a sweet and easy quick bread.

2 1/3 cups Bisquick Heart Smart™ mix
3/4 cup granulated sugar (or Splenda)
1/2 cup reduced-fat sour cream
1/4 cup vegetable oil
1/4 cup fat-free (skim) milk
2 tablespoons grated orange peel
5 egg whites or 3/4 cup fat-free egg product
3/4 cup fresh or frozen cranberries, chopped
1/2 cup powdered sugar
2 to 3 teaspoons orange juice

1. Heat oven to 375°F. Generously grease bottom of 9×5-inch loaf
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Ingredients

butter flavored cooking spray
1 cup sifted cake flour
3/4 cup no-sugar replacement such as Splenda, Equal or One Spoon
1/2 Tbs. baking powder
1/4 tsp. salt
3 Tbs. canola oil
1 large egg, separated
1/4 cup egg substitute
1/4 cup water
3/4 tsp. pure vanilla extract (no substitutions) grated zest of 1/2
orange
1/2 cup egg whites, at room temp (whites of 4 large eggs or use
refrigerated egg whites)
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made with Splenda® Sugar Blend for Baking

Keep these crisp-yet-chewy cookies on hand for an after school treat.

Makes: 3 dozen cookies
Preparation Time: 15 minutes
Bake Time: 10 to 12 minutes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup SPLENDA® Sugar Blend for Baking
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Preparation Time: 10 minutes
Bake Time: 25-30 minutes
Makes: 4 servings

Ingredients

1 Pork Tenderloin (approx. 1 .lb)
1/4 Cup Water
2 Tbsp. Tomato Paste
1 Tbsp. Orange Juice Concentrate
2 1/2 tsp. Chili Powder
1 Tbsp. SPLENDA® Granular
1 tsp. White Vinegar
1/8 tsp. Salt
1 Package (14 oz.) Frozen Vegetable Blend
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Prep Time: 20
minutes
Source: Better Homes and
Gardens

File Under:

Printed from BHG.com

Ingredients
2 8-ounce zucchini
3/4 cup (4 ounce) chopped cooked chicken or turkey
1/2 cup chopped steamed vegetables (such as sweet peppers,
eggplant,
and/or zucchini)
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MOMMA’S CHICKEN AND DUMPLINGS

1 (12-fluid-ounce) can Carnation Evaporated Fat Free Milk
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
1/4 cup frozen peas, thawed
1 cup frozen carrots, thawed
1 (2.5-ounce) jar sliced mushrooms, drained
2 full cups (12 ounces) diced cooked chicken breast
1 teaspoon dried parsley flakes
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
1/3 cup fat-free milk
1 tablespoon water
Paprika

In a large skillet, combine evaporated milk, chicken soup, peas,
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6 cups purchased coleslaw mix
1 cup water
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
8 ounces diced Healthy Choice 97 percent fat-free frankfurters
1/8 teaspoon black pepper
3/4 cup (3 ounces) shredded Kraft reduced-fat cheddar cheese

Preheat oven to 350 degrees. Spray an 8- by 8-inch baking dish with
butter-flavored cooking spray. In a large saucepan, combine coleslaw
mix and water. Cover and cook over medium heat for 6 to 8 minutes or
until cabbage is just tender. Drain well. In a large bowl, combine
cooked coleslaw mix, mushroom soup, frankfurters and black pepper.
Layer half of mixture in prepared baking dish. Sprinkle half of
cheddar cheese over top. Layer remaining cabbage mixture over
cheese. Sprinkle remaining cheese evenly over top. Cover and bake
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Prep: 20 min Bake: 55 min

2 lbs. ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 oz. each) tomato sauce, divided
1 tsp. dried thyme
1/2 tsp. dill weed
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 lbs.), shredded
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