Yield: 20 servings
From: Diabetes Cookbook for Dummies
Nonstick cooking spray
1/2 cup almonds, toasted and roughly chopped
1/2 cup all-purpose flour
1/3 cup whole-wheat flour
1/4 cup unsweetened cocoa powder
2 tsp instant coffee crystals
1/2 tsp baking soda
1/8 tsp salt
1/2 cup Splenda for Baking
1 egg
1 egg white
1 tsp vanilla extract
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Yield: 20 servings, or 3 pounds of pickles
From: Diabetes Cookbook for Dummies
1 Tbsp yellow mustard seed
1 tsp fennel seed
1 tsp black peppercorns
4 dried pepperoncini
2 bay leaves
3 cups water
1 cup white wine vinegar
3 sprigs thyme
1 cup sugar ** Note
3 Tbsp salt
3 lb vegetables (such as carrots, cauliflower, cherry peppers,
fennel, onions, or turnips), cleaned and cut into bite-sized
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Yield: Varies based on weight of turkey, 6-ounce serving size
From: Diabetes Cookbook for Dummies
1 Tbsp olive oil
1 turkey breast, 6 to 7 lb, with skin
4 Tbsp lemon pepper
1 Tbsp ground sage
Preheat the oven to 400 degrees. Rub the olive oil into the
turkey breast. Place the turkey breast in a roasting pan with
a rack. (If you don’t have a rack, roll up 6 balls of foil and
then place under the turkey in the roasting pan to elevate the
turkey breast.) To get a rotisserie-like final product, you need
to make sure the turkey doesn’t sit in any fat as it cooks. Set aside.
Yield: 4 servings
From: Diabetes Cookbook for Dummies
Nonstick cooking spray
1 large or 2 small cucumbers, peeled, seeded,
and cut into 1/4-inch slices (2 cups)
2 shallots, minced
1/4 cup white wine
2 cups low-sodium chicken broth
1/4 tsp pepper
1/8 tsp salt
1/2 cup nonfat sour cream
1/2 cup plain nonfat yogurt
4 fresh dill weed sprigs
Prep Time: 25 Minutes
Servings: 16
1/3 cup graham cracker crumbs
1 can (16 oz) solid pack pumpkin
2 cups low-fat ricotta cheese
3/4 cup sugar
3 Tbsp all-purpose flour
1 Tbsp nonfat dry milk powder
1 Tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup canned evaporated skim milk
1 Tbsp vegetable oil
1 Tbsp vanilla
(more…)
Yield: 6 servings
From: Diabetes Cookbook for Dummies
2 cups 100% juice cranberry-raspberry juice blend
1 1/2 cups raspberries (fresh or previously frozen, thawed,
and drained)
1/2 cup Splenda sugar substitute
In a blender, combine the juice and raspberries. Mix well.
Pour the mixture through a fine-mesh sieve placed over a
mixing bowl. Press the mixture gently through the sieve,
as necessary, to extract as much juice as possible. Discard
the mixture in the sieve or reserve for another use.
Add the Splenda to the strained juice mixture and stir to
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Yield: 6 servings
From: 200 Healthy Recipes in 30 Minutes or Less!
2 tsp olive oil
1 medium onion, chopped
1 small red pepper, chopped
4 cloves garlic, minced
1 lb lean pork tenderloin, trimmed and ground (your butcher will
do this for you)
3 Tbsp ground chili powder
1 tsp cinnamon
1/2 tsp allspice
2 cups canned tomatoes, coarsely chopped, undrained
2 cups low-sodium beef broth
1 Tbsp red wine
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From: dlife
This zesty burger is sure to put a smile on your face.
Source: Chef Michel Nischan
10 oz ground turkey
2 Tbsp silken tofu
1/2 tsp ground cumin
1/4 tsp ground garlic
Canola oil in a spray bottle
6 slices avocado
2 Tbsp non-fat sour cream
4 leaves of fresh leaf lettuce, each about the size of a burger
Combine the ground turkey, cumin and garlic in a bowl and mix well.
Form into two patties. Heat a medium non-stick skillet over medium
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Yield: 6 servings
Active Time: 15 minutes
Total Time: 25 minutes
Ease of preparation: Easy
These easy tortilla snacks, filled with refried beans, salsa, corn and
cheese, satisfy your Tex-Mex cravings with a fraction of the fat and
calories of the usual fare.
1 cup fat-free refried beans
2 Tbsp hot salsa, plus more for dipping
12 6-inch corn tortillas
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1/3 cup chopped scallions
(more…)
Submitted by Donna Luna to eDiets.com
Dark chicken thigh meat is cooked in a rich soy sauce, garlic, and
vinegar mixture, then tossed on the grill until crisp. Serve over rice.
Serves 8 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
1 1/2 cups soy sauce
1 1/2 cups water
3/4 cup vinegar
3 Tbsp honey
1 1/2 Tbsp minced garlic
3 bay leaves
1/2 tsp black pepper
(more…)