CAJUN BAKED SWEET POTATO
Yield: 4 servings
Source: "Cooking with the Diabetic Chef" by Chris Smith
INGREDIENTS
- 1/2 tablespoon paprika
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
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2 packages dry yeast
1 teaspoon sugar
1 cup warm water
1 cup sliced ripe banana
1/2 cup pineapple-orange-banana juice concentrate, undiluted
1/4 cup honey
2 tablespoons margarine, melted
2 drops yellow food coloring (optional)
5 1/4 cups bread flour, divided
1 teaspoon salt
Vegetable cooking spray
1/4 cup cream of coconut
2 tablespoons pineapple-orange-banana juice concentrate, undiluted
1/2 cup powdered sugar
Yield: 4 servings
Source: "The New Family Cookbook for People with Diabetes"
4 large bell peppers, red, yellow, green,
or a combination (about 1-1/2 pounds total)
3/4 pound lean ground turkey
1 cup chopped onion
1 clove garlic, minced
1-1/2 teaspoons paprika
1-1/2 teaspoons dried sage
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 cup cooked brown rice
1 cup thawed frozen corn kernels or 1 cup drained canned corn
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
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From Real Simple Magazine
1 1/2 lb small new potatoes
2 tsps kosher salt
1 tsp freshly ground black pepper
2 Tbsp cold unsalted butter, diced
4 salmon fillets (about 6 ounces each)
1 lb asparagus, trimmed and cut into 1-inch pieces
4 scallions, trimmed and sliced
4 Tbsp chopped fresh tarragon leaves
1 Tbsp extra-virgin olive oil
2 lemons, halved
Preheat oven to 400 degrees F. Place a piece of parchment paper on a
13-by-12-inch baking sheet. Put the potatoes on the sheet and season
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From Denise Austin’s Fit Forever
Makes 4 servings
You can serve this filling and attractive dish right from the pan.
4 tsp extra-virgin olive oil
1 medium onion, halved and thinly sliced
1 medium zucchini, cut into thin half-moon slices
1 medium red bell pepper, cut into thin strips, strips cut in
half crosswise
1 cup frozen peas
2 large eggs
4 large egg whites
2 Tbsp water
2 Tbsp grated Parmesan cheese, divided
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From Dr. Weil
2 servings
This is an elegant but simple whole meal salad. The addition of greens
is our own touch. This is a "composed" salad - one in which the
components are arranged artfully on the plate. If you don’t want
to take the time, it tastes just as good if all the ingredients are
tossed together.
Prep time: 15 minutes
1 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
1 clove garlic, minced
4 cups looseleaf lettuce, torn into pieces
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Fiber
From The South Beach Diet Phase 1
Makes 4 servings
This elegant entree can be ready in minutes. Choose soft, white goat
cheese over the firmer varieties for the creamiest filling. If you
can’t find arugula, substitute baby spinach.
2 oz soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-oz) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 oz), washed, trimmed, and coarsely chopped
1 Tbsp extra-virgin olive oil
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Yield: 4 servings
From: The New Family Cookbook for People with Diabetes
4 beets (1 1/4 lb total), greens and all but 1 inch of stems removed
2 tsps caraway seeds
Preheat the oven to 375 degrees F.
Wash the beets well and place them on a square of heavy-duty aluminum
foil. Sprinkle them with the caraway seeds. Fold and pinch the oil to
seal the beets in the packet. Put the foil pouch in the oven and bake
for 50 minutes.
Remove the packet from the oven, place in the sink, and open. (Be
careful; the juice will stain.) Peel the beet skin with a small paring
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From Better Homes & Gardens Diabetic Living Daily Magazine
Prep: 25 minutes
Chill: 4 to 24 hours
Freeze: per manufacturer’s directions
Carb Choices: 1
Although most diabetic recipes call for fat-free milk, this tasty
pleaser is an exception. It’s important to use whole milk so the
ice cream will have enough fat for a creamy texture.
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 envelope unflavored gelatin
4 cups whole milk
3 eggs, beaten
1 tsp vanilla
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From The Mayo Clinic
Dietitian’s tip:
This creamy dessert is easy to make. Instead of preparing a custard,
all you need is chilled yogurt and vanilla soy milk. It’s as simple
as whisking the two together with honey, canola oil and nuts.
Low sodium = no more than 140 mg of sodium per serving
SERVES 6
2 cups fat-free plain yogurt, without gum additives or stabilizers
1 cup low-fat vanilla soy milk (soya milk), chilled
1/3 cup honey
1 Tbsp canola oil
1/4 cup coarsely chopped almonds