Healthy Diabetic Recipes

Source: Better Homes and Gardens Makes
10 servings 
1  tablespoon margarine or butter
1/2  cup finely chopped celery
110-3/4-ounce can reduced-fat and reduced-sodium condensed cream of
mushroom soup
1 cup water or chicken broth
1 single-serving-size envelope instant onion soup mix (about 1
tablespoon)
4 cups cubed cooked chicken
3 cups hot cooked rice
5 large green sweet peppers (about 8 ounces each)
1  teaspoon lemon-pepper seasoning
1-1/4  cups shredded cheddar cheese (5 ounces)
1/3  cup chopped pimiento
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is one of the most nutritionally well-balanced vegetables in
existence. It leads nearly all produce items in the wide array of
nutrients it supplies in significant amounts for a healthy diet.
Asparagus is the leading supplier among vegetables of folic acid. A 5.3
ounce serving provides 60% of the recommended daily allowance for
folacin which is necessary for blood cell formation, growth, and
prevention of liver disease. Folacin has been shown to play a
significant role in the prevention of neural tube defects, such as spina
bifida, that cause paralysis and death in 2,500 babies each year.
 
Hazelnut Parmesan Asparagus

Need a spectacular way to serve fresh asparagus? Try this version with
fresh Parmesan, mushroooms, basil and toasted hazelnuts
 
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Authentic ingredients, such as Italian black olives, anchovies and
hard-cooked eggs, make this the perfect salad for an Italian-themed
menu.
 
1 small head cauliflower, separated into flowerets
1 cup imported Italian black olive, pitted
2 tablespoons large capers, drained
6 flat anchovy fillets in oil
4 hard-cooked eggs, cut into fourths
1/4 cup olive or vegetable oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
 
Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan.
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Fresh chilies add spice to this green bean salad.
 
2 cups chopped cooked green beans
1 cup finely chopped peeled cucumber
1/2 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar or cider vinegar 2 teaspoons chopped
fresh green chilies or 1/4 teaspoon crushed red pepper
1 teaspoon honey
1/2 teaspoon salt

Mix all ingredients.Cover and refrigerate about 2 hours or until
chilled.

Makes 6 servings
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This four-ingredient salad is elegant enough
for entertaining, yet simple enough for everyday dining.
 
2 packages (10 ounces each) frozen Brussels sprouts
3/4 cup reduced-calorie Italian dressing
1 cup cherry tomato, cut in half
Lettuce leaf

Cook Brussels sprouts as directed on package; drain. Pour dressing over
hot Brussels sprouts, turning each until well coated. Cover and
refrigerate at least 3 hrs.Add tomatoes to Brussels sprouts; toss. Serve
on lettuce leaves.

Makes 8 servings
 
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This colorful, quick-to-fix party-size salad
offers a kaleidoscope of colors, flavors and textures.
 
1 bag (16 ounces) lettuce or 1 small head lettuce, torn into bite-size
pieces (6 cups)
1 bag (8 to 10 ounces) fresh spinach, torn into bite-size pieces
1 small red onion, thinly sliced
1 can (6 ounces) pitted ripe olives, drained
1/4 cup Italian dressing
1 jar (6 to7 ounces) marinated artichoke hearts, undrained
1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
1/4 cup feta cheese, crumbled

Toss lettuce, spinach, onion and olives in large salad bowl;
refrigerate.Just before serving, toss with dressing and artichoke
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You can’t go wrong with this short and sweet three-bean salad recipe.

1 can (15 to 16 ounces) cut green beans, drained
1 can (15 to 16 ounces) kidney beans, drained
1 can (15 to 16 ounces) garbanzo beans, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh parsley
3/4 cup Italian dressing

Mix all ingredients in large bowl. Cover and refrigerate, stirring
occasionally, at least 3 hrs but no longer than 24 hrs.Serve salad using
slotted spoon.

Makes 6 servings

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I wanted to pass this along to everyone… Gloria

"Downtime this week …

The work is currently scheduled for Tuesday night, December 27th,
from 9:00 pm - 2:00 am Wednesday morning Pacific time (Wednesday
morning 5:00-10:00 am GMT), but there is a chance it may need to be
delayed until later in the week. I will post again if there is a
change.

Apologies for any inconvenience. Hope everyone is having a happy
holiday season.

Yield: 4 servings
Source: "The Eating Well Diabetes Cookbook"

1 lb green beans, stem ends trimmed
2 tsp extra-virgin olive oil
2 Tbsp chopped peeled hazelnuts or walnuts
1/4 tsp salt, or to taste
Freshly ground pepper to taste

Cook beans in a large pot of boiling salted water
until just tender, 5 to 7 minutes. Drain.

Heat oil in a large nonstick skillet over low heat.
Add nuts and cook, stirring, until golden, about 1 minute.
Return the reserved beans to the pot and toss to coat.
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From Dr. Weil’s recipe of the day
1 Serving

This is a good brunch or lunch dish. Look for a brand of canned,
low fat and low sodium all natural refried beans. (Or, make your
own.)
Most of the fat in this dish is "good fat" from the avocado; if
you’re trying to lose weight, you might skip the avocado or
substitute apple or pear.

1 whole wheat flour tortilla
1/4 cup low fat, all natural refried beans
1 egg (preferably organic)
2 Tbsp salsa
1/4 avocado
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