Healthy Diabetic Recipes

1 cup coarsely chopped onion
3 cups fresh baby carrots
1 (14 ½-ounce) can Swanson Beef Broth
2 teaspoons dried parsley flakes
In a large skillet sprayed with butter-flavored cooking spray, saute
onion for 5 minutes. Stir in carrots, beef broth, and parsley flakes.
Bring mixture to a boil. Lower heat and simmer for 45 minutes or
until carrots are tender and most of liquid is absorbed, stirring
occasionally.

Serves 4 (3/4 cup) - Each serving equals: ?

HE: 2 Ve, 8 OC

60 Calories, 0g Fa, 2g Pr, 13g Ca, 374mg So, 35mg Cl, 4g Fi
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Serves 6 Freezes

1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
1 1/2 cups (6 ounces) shredded Kraft reduced-fat Cheddar cheese
1/3 cup skim milk
1 teaspoon Worcestershire sauce
1/3 cup Land O Lakes no fat sour cream
1 cup (3 ounces) uncooked Minute Rice
3 cups frozen cut broccoli, slightly thawed

Preheat oven to 350 degrees. Spray an 8 by 8 baking dish with
butter flavored cooking spray. In a large saucepan, combine
mushroom soup, Cheddar cheese, skim milk, and Worcestershire
sauce. Cook over medium heat until cheese melts, stirring
constantly. Remove from heat. Add sour cream and uncooked rice.
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Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces angel food cake mix
1 package Jell-O sugar-free orange gelatin — (4 serv)
3/4 cup boiling water
1/2 cup cold water
1 1/2 cups skim milk
1 package Jell-O sugar free instant vanilla pudding — (4 serv)
1 teaspoon orange extract
8 ounces Cool Whip Free
1 small naval orange — halved & slices
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Tender sautéed vegetables complement a casserole of ham and
fresh herbs. Serve with a green salad for a hearty, crowd-pleasing
dinner.

Preparation time: 20 mins, Cooking time: 25 mins

Ingredients
2 cups ziti pasta
1 cup nonfat milk
4 teaspoons flour
2 teaspoons minced fresh marjoram
3 sprigs fresh thyme, minced
2 tablespoons olive oil
1 small onion, peeled and finely chopped
1 cup small broccoli florets
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Recipe By : JoAnna Lund’s "Get Out of Bed Breakfasts"
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 cups bisquick reduced fat baking mix
1/4 cup pour able Sugar Twin
2 tablespoon (1/2 oz.) pecans — Chopped
2 tablespoons no-fat sour cream
1/2 cup Diet Mountain dew
1 1/2 cups fresh blueberries

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2 tsp vegetable oil
1 large yellow onion, diced
2 clove garlic, chopped
1 green bell pepper, chopped
1 tomato, seeded, chopped
1 cup dried black beans
3 cups water or vegetable broth
1 bay leaf
1/4 tsp ground white pepper
1 tsp white vinegar
1 orange; unpeeled and halved
2 celery stalks, chopped
1/8 tsp cayenne pepper
Dash Tabasco Sauce

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Prep Time: 10 min.
Source: Hometown Cooking

Ingredients
2 cups packaged biscuit mix
1/2 cup shredded cheddar cheese (2 ounces)
2/3 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder

Directions:
1. Grease a cookie sheet; set aside.
2. In a large bowl combine biscuit mix and cheese; add milk. Stir to
combine. Drop from a well-rounded tablespoon onto prepared cookie
sheet. Bake in a 425 degree F oven for 8 to 10 minutes or until
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1 cup finely chopped onion
1 (8 oz) can Hunt’s Tomato Sauce
1/4 cup Splenda Granular
1 TBSP Grey Poupon Dijon Country Mustard
1 tsp. Worchestershire sauce
1/4 cup Hormel Bacon Bits
2 (16 oz) cans great northern beans, rinsed and drained

In an 8-cup glass measuring bowl,microwave onion on HIGH(100% power)
for 5 minutes. Stir in tomato sauce, Splenda, Dijon mustard,
Worchestershire sauce and bacon bits. Cover and microwave on HIGH
for 3 minutes. Add great northern beans. Mix well to combine. Re-
cover and continue microwaving on HIGH for 5 minutes,stirring after
3 minutes.

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Yield: 4 servings 
 
2 pounds Florida alligator ribs
1/4 cup cider vinegar
1/3 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon season salt
1/2 teaspoon season black pepper
 
Place ribs in a shallow glass dish or large resealable
plastic food storage bag. Pour vinegar over ribs; toss to
thoroughly coat all pieces well. Cover dish or close bag;
marinate in vinegar for 15 minutes in the refrigerator.
Combine juice, oil, salt, and pepper until well blended.
Reserve 1/8 cup marinade for basting. Add remaining marinade
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Ingredients:
1 large Onion, thinly sliced
1 tbsp Oil
1 1/2 cup Mushrooms, sliced thinly
1 lb Fish fillets, (cod, halibut sole) cut i
dash Salt
dash Pepper
1 Stack celery, sliced thin
1 tbsp Soy sauce
1 tbsp Dry sherry

Instructions:
Preheat skillet(non-stick) and saute onion in oil. Add mushrooms and
saute about 2 minutes, stirring constantly, until mushrooms wilt.
Spread half of fillet slices on mushrooms; sprinkle with salt and
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