I found this while looking through the Summer 2006 issue of Better
Homes and Gardens Diabetic Living Magazine. While it is not a recipe I
find this product to be of great value to Diabetic Drivers. I hope it
helps you out…
Take care,
Gloria
This zesty chicken is low in calories and delicious when served steaming
straight from the grill or out of a picnic basket at room temperature. It’s
great for sandwiches and salads, too.
1/2 cup fresh lemon juice
2 large cloves garlic, finely chopped
1 tbsp. fresh oregano, chopped
1 tsp. ground cinnamon
1/2 tsp. tomato paste
1 jalapeno pepper, seeded and finely chopped
salt and black pepper to taste
4 skinless, boneless chicken breasts, trimmed of fat (about one pound)
In a large bowl, combine the lemon juice, garlic, oregano, cinnamon, tomato
paste and jalapeno.
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5 to 7 lb. fresh whole turkey breast
1 tsp. margarine
1 cup dry white wine (or chicken broth)
1/4 cup flour
1 14.5-oz. can chicken broth
1 bay leaf, crumbled
1 tsp. dried thyme
1/8 tsp. black pepper
1 8 oz. can sliced or stems and pieces mushrooms, drained
1 lb. fresh pearl onions or 10 oz. frozen, peeled
Preheat oven to 325 degrees.
Place turkey breast skin-side up in ungreased 13×9x2 baking pan. Rub skin with
margarine.
Bake for one hour uncovered. In a small bowl, blend a small amount of wine into
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Submitted to: dLife by Marilyn: "These are absolutely delicious!"
1 cup pumpkin purée, canned or cooked
1 1/4 cups whole wheat flour
1 cup brown sugar, firmly packed **Try Splenda Brown Sugar Blend
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
1/4 cup buttermilk
1/4 cup vegetable oil such as canola
2 tsp vanilla extract
2 eggs, well beaten (further reduce fat & cholesterol by substituting
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From: Family Circle All-Time Favorite Recipes
Serves: 4
1 Tbsp butter **Note
2 Tbsp olive oil
4 cloves garlic, finely chopped
1 lb large or medium shrimp, peeled and deveined
1/4 cup dry white wine
1 Tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp black pepper
1 Tbsp dry seasoned bread crumbs
2 Tbsp chopped fresh parsley
1. Heat butter and oil in large non-stick skillet over high heat. When
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Yield: 4 servings
From: Diabetes Cookbook for Dummies
1/4 tsp pepper
2 cloves garlic, minced, divided
1/4 tsp salt
2 Tbsp roughly chopped fresh oregano
1/4 cup roughly chopped fresh parsley
3 Tbsp lemon juice
1/4 cup white wine, divided
5 skinless, boneless chicken breast halves,
4 oz each, cut into 1-inch strips
1 Tbsp olive oil
1/4 cup chicken stock
1 Tbsp butter
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From www.foodfit.com
This recipe serves: 4
Preparation time: 25 minutes
Cooking time: 20 minutes
2 Tbsp olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
1 red pepper, finely chopped
2 cloves garlic, minced
Salt to taste
Freshly ground black pepper
Zest of 1 orange
1 tsp minced, fresh thyme, or 1 teaspoon dried
1 bay leaf
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Number of Servings: 6
Serving Size: 1 cup
1 1/2 cups water
3 cups chopped broccoli
2 tsp canola or corn oil
1 cup onion, chopped 1 cup
1 Tbsp garlic, chopped
1 Tbsp flour
3 cups fat-free milk
1/2 tsp celery seeds
1 tsp salt
1/8 tsp pepper
1/8 tsp cayenne pepper
3/4 cup grated Parmesan cheese
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Fresh From the Orient
Salmon, among the most delectable of all fish, is an excellent source
of healthful omega-3 fatty acids. This sweet and tangy Asian-inspired
marinade complements the rich flavor of the fish, keeping the salmon
moist while giving it an exotic flavor. Serve this dish alongside our
Asian Pilaf (**Recipe included) and some lightly steamed veggies for a
fabulous feast full of health benefits.
Indonesian Salmon
1/2 cup lite soy sauce, divided
1/4 cup fresh lemon juice
1 Tbsp dry mustard powder (or hot Asian mustard)
1/2 tsp Chinese 5-Spice powder
4 salmon fillets (5 oz each), skin removed and thinly sliced, or
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From The American Institute for Cancer Research AICR
Yield: 6 servings
2 Tbsp olive oil
2 large tomatoes, seeded and chopped
1 small onion, chopped
1 small garlic clove, sliced
2 small carrots, chopped
1 cup peeled and chopped butternut squash
1 medium potato, peeled and chopped
1 bunch watercress, including stems,
2 cups fat-free, reduced-sodium chicken broth
4 cups water
Salt and freshly ground black pepper
2/3 cup frozen corn kernels, thawed, for garnish coarsely chopped
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