diabetic recipes
SPINACH, RED ONION, AND CHEESE PIZZA
9 servings Source: "The Diabetes Snack Munch Nibble Nosh Book"
1 homemade or store-bought pizza crust
1-1/2 cups loose-leaf, dry-pack frozen spinach 1/4 cup chopped red onion
1/2 cup fat-free ricotta cheese
1-1/4 teaspoon Italian seasoning
1 garlic clove, minced
2-3 drops hot pepper sauce
1/3 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
Preheat the oven to 425 degrees F. Spray a large baking sheet or pizza
pan with nonstick spray. Lightly sprinkle with cornmeal, if desired. Set
aside.If making the crust, transfer the dough to the pan. Stretch and
shape the dough by hand and/or with rolling pin into a 12 or 13 inch
circle or 11 by 14 inch rectangle. If using store-bought crust, place it
on the pan.Place the spinach and red onion in a small microwave-safe
bowl, cover with wax paper and microwave on defrost power for 2 to 3
mins, or until the spinach is thawed and the onion is softened. Place
the ricotta in a small bowl and stir in the spinach mixture, Italian
seasoning, garlic and hot pepper sauce. Spread the ricotta mixture onto
the pizza dough.Sprinkle with the feta and Parmesan cheeses.For homemade
crust, bake for 15 to 17 mins on center oven rack or until crust is
lightly browned.For store-bought crust, bake according to package
directions. Cut into 9 rectangles or wedges and serve. Nutritional Info
Per Serving (1 piece): Cals: 133, Fat: 3 g, Sat Fat: 1 g, Chol: 10 mg,
Sod: 308 mg, Carb: 20 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 7 g.
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
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WW Chicken Nut Puffs
1 1/2 cups skinless boneless chicken breast finely chopped
1/2 cup chopped almonds toasted
1 cup chicken broth
1/2 cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon seasoned salt
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1 cup egg substitute
Preheat oven to 450º. Combine the chicken and almonds; set aside. In
large saucepan, combine the next seven ingredients; bring to a boil.Add
flour all at once; stir until a smooth ball forms.Remove from heat; let
stand for 5 mins. Add eggs, one a time, beating well after each
addition. Beat until smooth Stir in chicken and almonds. Drop by heaping
teaspoonfuls onto greased baking sheets. Bake at 450º for 12-14 mins
or until brown. Serve warm. To Make Ahead: Prepare as directed but do
not bake. Freeze mounds on baking sheets about 1 hr or till solid.
Remove from foil and place in a freezer container. Freeze up to 1 month.
To bake, place on baking sheet lined with greased foil. Bake in a 400º
oven about 18 mins or till golden brown:1 Point Per Serving" Per
serving: 37 Cals; 3g Total Fat; (60% cals from fat); 2g Protein; 2g
Carb; 3 mg Chol; 41 mg Sod Food Exchanges: 0 Grain Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbs
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Low-Fat Chickpea & Roasted Red Pepper Dip Appetizers
16 ounces chickpeas, canned — rinsed and drained
7 ounces roasted red pepper — rinsed and drained
1/2 cup nonfat plain yogurt
1 clove garlic — chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Process all ingredients in a food processor or blender until smooth.1
Point Per Serving Yield: 2 cups Per serving: 41 Cals; trace Total Fat;
(7% cals from fat); 2g Protein; 8g Carb; trace Chol; 124 mg Sod Food
Exchanges: 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbs Serving size: 2 tbsp ============
WW Cucumber Stars with Salmon Caviar
Appetizers 2 Points per serving
1 1/2 medium cucumber slices — 32 half inch rounds
1/4 cup plain nonfat yogurt — plus 2 tablespoons
1/2 cup dill weed sprigs
1/2 pound caviar
Place cucumber rounds flat on work surface. With a star cookie cutter
(about 1" from tip to tip), cut one star from the center of each
cucumber round. (Save cucumber scraps for another use.) Place stars on
serving platter. Pat the top of each star dry with paper towel. In the
center of each star, place about 1/2 teaspoon yogurt, 1 dill sprig, and
about 3/4 teaspoon salmon caviar. Cover and refrigerate until ready to
serve.Yield:"32 slices" Per serving: 76 Cals; 5g Total Fat; (55% cals
from fat); 7g Protein; 2g Carb; 167 mg Chol; 431 mg Sod Food Exchanges:
0 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbs NOTES : These may be assembled up to 1 hr before serving. Makes 8
servings, 4 stars each. Serving size (4 stars)