Healthy Diabetic Recipes

Yield: 4 servings

2 Tbsp butter
1 small red onion, chopped
3/4 lb medium shrimp, shelled
Kernels cuts from 3 ears fresh sweet corn, about 1 1/2 cups
4 scallions, green and white, chopped
2 Tbsp fresh lemon juice
1 tsp grated lemon zest
Salt and freshly ground black pepper, to taste
6 large basil leaves, cut into thin strips

Melt the butter in a deep medium skillet over medium-high heat.
Sauté the onion until translucent, about 4 minutes. Add the
shrimp and corn, mixing occasionally until the shrimp turn pink
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Yield: 4 servings
Source: "1,001 Delicious Desserts for People with Diabetes"

Note: Banon or Montrachet goat cheese would be an excellent
choice for this recipe. If preferred, low-fat or fat-free
cream cheese can be substituted for the goat cheese.

4 oz mild goat cheese
1 Tbsp finely chopped mint leaves
1 cup fresh, or frozen, thawed blueberries, divided
4 pieces luncheon-size lavosh (5-inch)

Mix cheese and mint in small bowl until smooth; refrigerate
3 to 4 hours for flavors to blend. Shape cheese into
flattened round on small, oven-proof serving plate.
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Yield: 6 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"

1/2 cup finely minced cilantro
1/2 cup finely minced parsley
2 tsp fennel seeds
1/4 tsp cumin
1/4 tsp cloves
1 tsp crushed red pepper flakes
Fresh ground pepper and salt to taste
1 lb lean ground turkey (your butcher can grind this for you)

Combine all ingredients in a food processor,
or mix together very well by hand.

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Prep Time: 20 Minutes
Servings: 12

1 1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract
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Yield: 6 servings
Serving Size: 1/2 cup
Source: "200 Healthy Recipes in 30 Minutes or Less!"

2 tsp canola oil
2 tsp minced ginger
2 tsp minced green chilies
3 cups cauliflower florets
1 tsp turmeric
1/2 cup low-fat, low-sodium chicken broth

Heat the oil in a skillet over high heat. Add the ginger
and chili and stir-fry for 1 minute.

Add the cauliflower, turmeric, and broth. Cover and steam
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Yield: 6 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"

3 cups baby carrots
3 Tbsp port wine
1 Tbsp fennel seeds
1 Tbsp olive oil
Fresh ground pepper and salt to taste

Preheat the oven to 350 degrees. Ear aluminum foil
into 6 pieces large enough to seal the carrots.

Divide all ingredients evenly among all 6 pieces of
foil. Crimp to seal. Place the packets in the oven and
bake for 15 minutes, until carrots are tender.
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Betty Crocker’s Living with Cancer Cookbook shares a recipe! Celebrate
breakfast with a potatoes and egg food fiesta in its own tortilla.
Olé!
 
4 Old El Paso® flour tortillas (6 inches in diameter) Cooking spray
2 cups frozen southern-style hash brown potatoes
1/4 cup chopped green bell pepper
3 eggs or 1 cup fat-free cholesterol-free egg product
1/4 cup milk
1/4 teaspoon salt
3/4 cup shredded Cheddar cheese (3 ounces)
1/4 cup sour cream Old El Paso® salsa (any variety), if desired
 
Heat oven to 400°F. Turn four 6-ounce custard cups upside down onto
cookie sheet. Spray both sides of each tortilla lightly with cooking
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30 MINUTES MEAL Creamy pasta with tuna and colorful vegetables makes for
a winning,
skillet-easy combination!
 
1 package Tuna Helper® creamy pasta
1 can (6 ounces) tuna, drained
3 1/2 cups hot water
1/2 cup milk
2 tablespoons margarine or butter
2 medium carrots, cut into 1/8-inch slices (1 cup)
1 cup Green Giant® frozen broccoli cuts, thawed and drained
1 jar (4 1/2 ounces) Green Giant® sliced mushrooms, drained
 
Stir uncooked Pasta, Sauce Mix, tuna, hot water, milk, margarine and
carrots in 12-inch skillet. Heat to boiling, stirring occasionally.
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Wake up winter-weary taste buds with a shrimp-and-pasta sauce brightened
with lime, coconut, ginger and cilantro.
 
Sauce
2 teaspoons cornstarch
1 (14-oz.) can light coconut milk
1/2 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon grated gingerroot
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced Pasta
8 oz.uncooked angel hair pasta (capellini) Shrimp
1 tablespoon oil
1 (9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas, thawed
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Refrigerated pie crust gives you a head start
with these bite-size appetizer bundles.
 
1/2 cup finely chopped cooked ham
2 oz finely shredded Swiss cheese (1/2 cup)
1/2 cup canned crushed pineapple, well drained 1 tablespoon finely
chopped green onion (1 medium)
1/2 teaspoon ground mustard
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed
on box
1 egg, beaten
1 teaspoon sesame seed, if desired

Heat oven to 450°F (425°F for dark pans).
In small bowl, mix ham, cheese, pineapple, onion and mustard; set
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