Healthy Diabetic Recipes

12 Servings

The aroma and taste of homemade pancakes or waffles is irresistible!
The batter in this recipe makes feathery light pancakes, or light and
crispy golden waffles. You’ll definitely want to make these for a
breakfast or brunch with friends or family, or on that free weekend
morning.

4 eggs
1/3 cup freshly squeezed orange juice
1 tsp pure vanilla extract
1 1/4 cups milk
1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
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Imagine typical breezes and an ocean sunset accompanying this
Caribbean chicken dish.

Number of Servings: 6 Serving Size: 3-4 oz.

1/4 cup fresh squeezed orange juice
1 tsp orange peel
1 Tbsp olive oil
1 Tbsp lime juice
1 tsp ginger, minced
2 garlic clove, minced
1/4 tsp hot pepper sauce
1/2 tsp minced fresh oregano
1 1/2 lb boneless, skinless chicken breasts, halved

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Yield: 8 to 10 servings
Source: "Mr. Food Every Day’s a Holiday Diabetic Cookbook"

2 Tbsp butter
1 Tbsp vegetable oil
4 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 tsp salt
1 lb large shrimp (24 to 30 count), peeled and deveined
1 Tbsp fresh lemon juice

In a large skillet, heat the butter and oil over medium heat.

Add the garlic, parsley, salt, and shrimp,
and saute for 1 to 2 minutes.
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Yield: 10 servings
Source: "Mr. Food Every Day’s a Holiday Diabetic Cookbook"

6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp black pepper

In a soup pot, combine all the ingredients;
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1 tbsp. lemon juice
lemon pepper to taste
1/4 cup egg substitute
1 1/2 lbs. rainbow trout fillets
1/2 cup seasoned bread crumbs
2 tbsps. sliced almonds

Spray shallow baking dish with cooking spray.
Combine lemon juice, lemon pepper and egg substitute in small bowl.
Dip fillets in lemon mixture and roll in bread crumbs to coat.
Arrange in single layer in baking dish and sprinkle with sliced almonds.
Cover and refrigerate up to several hours.
Preheat oven to 400 degrees.
Bake fish fillets 10 minutes, until fish is opaque and flakes easily with a
fork.
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1/2 c. juice-packed crushed pineapple, well drained
1/4 c. fat-free sour cream
2 tbsps. reduced-fat mayonnaise
1 tsp. mild curry powder
1/4 tsp. salt, or to taste (optional)
1 c. (5 oz) cubed turkey breast meat
1 8-oz can sliced water chestnuts, well drained
1 small celery stalk, chopped
2 tbsps. chopped chives or sliced green onion tops

In a medium bowl, stir together the pineapple, sour cream, mayonnaise, curry
powder, and salt (if desired).
Stir in the turkey, water chestnuts, celery and chives.
Serve at once or cover and refrigerate several hours or up to 24 hours.
Leftover salad will keep in the refrigerator for 2 to 3 days.
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8 oz. pkg. nonfat cream cheese, softened
3 tbsps. chopped green onion
1 1/2 cups cooked chicken breast cuts
2 tbsps. nonfat sour cream
1 tsp. dried dill
4 (10 inch) low-fat flour tortillas
1 1/2 cups fresh spinach
Nonfat ranch salad dressing or salsa

Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix
until blended.
Spread 1/4 cup filling on each tortilla; place spinach leaves on top, leaving
about 1/2 inch border.
Roll tortllas tightly and wrap in plastic wrap.
Refrigerate at least 1 hour before serving.
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5 medium (about 1 1/2 lb) red-skinned potatoes, cut into 1/2-inch cubes
3 tbsps. fat-free, low-sodium or regular chicken broth
2 tbsps. olive oil
1 1/2 tbsps. plus 1 tsp. balsamic vinegar
1 large celery stalk, thinly sliced
3 tbsps. chopped red onion or other sweet onion
1 1/2 tsps. Dijon-style mustard
3/4 tsp. basil
3/4 tsp. dried thyme leaves
1/4 tsp. salt, or to taste (optional)
2 to 3 drops hot pepper sauce

Combine the potatoes and enough water to cover in a large saucepan.
Cover the pot and bring to a boil over high heat.
Reduce the heat and simmer 6 to 11 minutes, until the potatoes are tender but
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2 packages (10 ounces each) frozen cauliflower, thawed
1 medium onion, chipped
1 cup cottage cheese
1 cup shredded cheddar cheese
4 eggs
1/2 tsp. salt
1/4 tsp. pepper
Paprika

Preheat oven to 350 degrees.
Chop the cauliflower into 1/2 inch pieces.
Combine with the onion, cottage cheese, cheddar, eggs, salt, and pepper in a
large mixing bowl, and mix very well.
Spray an 8 x 8-inch baking pan with nonstick cooking spray and spread the
cauliflower mixture evenly on the bottom.
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1 pound ground beef
1 cup salsa (mild, medium, or hot)
1 cup shredded Mexican-style cheese

In a large skillet, crumble and brown the ground beef, and drain off the fat.
Stir in the salsa and cheese and heat until the cheese is melted.
Makes 4 servings.
4 grams Carbohydrates, 1 gram Fiber, 27 Grams Protein