Healthy Diabetic Recipes

2 garlic cloves, peeled
2 tbsps. red wine vinegar
1 tsp. dijon mustard
1 tsp. extra virgin olive oil
1 head cauliflower (1 1/4 pounds), cut into florets
1 large red bell pepper, cut into slivers
3 tbsps. chopped parsley

In a small saucepan of boiling water, blanch garlic for 2 minutes; drain.
When cool enough to handle, mince and then transfer to large mixing bowl.
Add vinegar and mustard; mix well to combine.
Whisk in olive oil.
In a covered vegetable steamer, steam cauliflower three to five minutes or until
crisp-tender.
Add to bowl along with bell pepper, and parsley, and mix well. Cover and
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Turkey and Potato Hash

2 cups diced potatoes
2 cups turkey breast, diced
1 medium onion, chopped
1/2 cup chopped red or green bell pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 egg white

Cover potatoes with water in small saucepan; bring to a boil.
Reduce heat and simmer 5 minutes or until just tender.
Drain.
Combine potatoes, turkey, onion, bell pepper, salt, chili powder and pepper in
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Citrus Vinaigrette

1 cup olive oil
2 1/2 cups rice vinegar
1/2 cup lemon juice
1/2 cup lime juice
2 ounces chopped green onions
2 cloves chopped garlic
1 cup parsley finely chopped
1 1/2 tablespoons lemon zest
1 1/2 tablespoons lime zest

Combine all ingredients and whisk together.
Keep refrigerated.
Serve over salad greens or use as a marinade for chicken or fish.
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Pork Tenderloin with Maple Pepper Coating

2 pork tenderloins, well-trimmed, about 12 ozs. each
1 tbsp. maple syrup
2 tbsps. grainy mustard
1 tbsp. canola oil
1 tsp. coarse black pepper

Place tenderloins on a piece of waxed paper.
Combine remaining ingredients.
Spread over pork on all sides.
Preheat barbecue on high; reduce heat to medium.
Grill pork on a greased grill with the cover down for about 15 to 20 minutes or
until internal temperature registers 155 degrees.
Remove to a cutting board.
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Horseradish Rubbed Pork Roast

3 lb. pork loin, leg or shoulder roast, boneless
1/3 cup prepared horseradish
2 tbsps. vegetable oil
1 tbsp. soy sauce
2 tsps. honey
2 tsps. paprika

Place roast in a shallow dish.
Combine remaining ingredients and spread over roast.
Cover and refrigerate 4 hours to overnight.
Preheat barbecue on high; reduce temperature to medium-low. Place roast on grill
over a drip pan to deflect heat or skewer for rotisserie; close barbecue cover
and roast approximately 25 minutes per lb. or until internal temperature
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, 0.6 sugars.

4 boneless pork loin chops, about 1/4 lb. each
2 tbsps. Dijon or stoneground mustard
2 tbsps. lemon juice
2 tsps. dill weed
2 tbsps. unsalted butter

Place pork between 2 sheets of wax paper and pound lightly with a mallet or
other heavy flat object to flatten to 1/4 inch thickness. Combine mustard, lemon
juice and dill weed in a bowl.
Melt butter in a heavy nonstick skillet over medium high heat.
Brush cutlets on both sides with mustard sauce.
Cook 2 minutes per side until just cooked through.
Makes 4 servings.
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Basil Vinaigrette

1/3 cup chopped fresh basil
2 tablespoons Dijon-style mustard
1 1/2 teaspoons seasoned salt
3/4 teaspoon lemon pepper
3/4 cup olive oil
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice

Combine all ingredients in a container with a tight fitting lid.
Cover and refrigerate, mix well before serving.
An excellent salad dressing but also works well as a marinade for chicken or
fish.
Makes 13 servings.
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Chunky Turkey Potato Soup

1 tablespoon olive oil
1 medium onion, coarsely chopped
3 medium potatoes, cut into 1/2 inch cubes
1 medium carrot, sliced
46 ounces reduced sodium chicken broth
2 teaspoons Italian seasoning
3 cups cooked and cubed turkey breast

Heat oil in a large stockpot until hot.
Add onion and cook until well browned.
Add potato, carrot, Italian seasoning and broth and bring to boil.
Boil for 10 minutes or until potatoes and carrots are fork-tender.
Add turkey and return to boil until heated through.
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ar

This crunchy salad is packed with good-for-you ingredients.

Number of Servings: 6
Serving Size: 1 cup

3 cups brown rice, cooked
2 cups cooked turkey (white meat), diced
1/2 cup celery, diagonally sliced
1/4 cup pineapple chunks, drained
1/4 cup Mandarin oranges, drained
1/4 cup water chestnuts, drained and thinly sliced
1/4 cup scallions, thinly sliced
1/4 cup walnuts, chopped
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Spinach Salad with Nectarine, Blueberries, and Lime Balsamic
Vinaigrette - 10g Carbs, 2g Fiber

Take a salad up a notch with fresh fruit and mint
by Dana Jacobi

With nectarines available nearly all year long, you can enjoy this
salad almost anytime. Tossing fresh mint with the spinach adds an
unexpected flavor. The vitamin C in lime juice can help your body
absorb the iron in spinach.

4 cup baby spinach (4 oz)
1/4 cup mint leaves
Juice of 1/2 lime
2 tsp balsamic vinegar
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