Healthy Diabetic Recipes

I am fairly new to this discussion board and want to introduce myself.
My name is Mary although friends and family call me Mek(me-kay). I was
diagnosed about 3-4 weeks ago with type 2 diabetes. Currently I take
about 1500 mg of glucophage per day with the ultimate dose being 2000
by next week. My bsg when I ws diagnosed was 312, since being on the
medication and trying to watch what I am eating it has come down and
runs typically between 118-177 depending on whether i have eatten ect.
I have been looking threw your recipies the last few days and am
thrilled to see such comfort foods as past and the like. I hope to
begin posting my own recipies that I have found from various places
here soon. Glad to meet you all!
Mek

1 lb. lean ground beef
1 egg, beaten
2 cloves garlic, finely minced
2 green onions, finely minced
1/2 cup fresh bread crumbs
2 tbsps. ketchup
1 tbsp. worcestershire sauce
1 tbsp. prepared mustard
salt and freshly ground pepper
3 tbsps. prepared chili sauce

Spray or butter nine muffin cups in a standard muffin tin. In a mixing bowl,
combine beef, egg, garlic, green onions, bread crumbs, ketchup, Worcestershire
sauce and mustard. Mix well. Season with salt and pepper.
Form meat mixture into nine equal balls. Place in prepared muffin tins. Brush
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Prep Time: 15 Minutes
Serving: 6

2 tsps olive oil
1 onion, chopped
2 small zucchini (1/2 lb total), cut into 1/4-inch-thick slices
1/2 tsp dried basil, crumbled
1/4 tsp dried thyme, crumbled
1 can (14-3/4 oz) stewed tomatoes
1 cup canned chick-peas, drained and rinsed
1/8 tsp black pepper

1. Heat oil in a medium-size skillet over medium heat. Add onion,
zucchini, basil and thyme. Cook, covered, 8 minutes, stirring
occasionally.
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Yield: 4 servings
From: 1,001 Recipes For People with Diabetes by Surrey Books

1 small onion, chopped
1 Tbsp margarine
2 cups frozen baby lima beans
2 cups fresh, or frozen, whole-kernel corn
1/2 cups reduced-sodium vegetable broth
1/2 cup fat-free half-and-half or fat-free milk
Salt and pepper, to taste

Saute onion in margarine in medium saucepan until tender, 5 to 8
minutes. Stir in lima beans, corn, broth, and half-and-half; heat to
boiling. Reduce heat and simmer, covered, until vegetables are tender,
about 5 minutes. Season to taste with salt and pepper.
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From Eating Well Magazine
Yield: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ease of preparation: Easy

In a kind of updated homage to Swiss rosti, this light salad combines
things we love: a bed of crispy potatoes, some delicious fish,
flavorful greens and a perk-you-up dressing.

2 Tbsp extra-virgin olive oil, divided
2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and
cut into 1/8-inch slices
1/2 tsp salt, divided
1 medium shallot, thinly sliced
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This frozen concoction is made with nutrient-dense blueberries.
It’s sweet, refreshing, and healthy! What more could you ask for?

Serves 6
The South Beach Diet Phase 2

1/2 cup water
1/4 cup sugar substitute
1 bag (10 oz) frozen blueberries (frozen without added sugars)
1 lemon, peeled and juiced
Lemon twist, for garnish
1/2 cup low-fat frozen whipped topping (optional)

In a small pot over medium heat, combine the water and sugar
substitute. Bring to a boil. Boil for 2 minutes, then set aside
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From Dr. Weil
This fresh vegetable "quiche" is made with a light, crispy potato
crust and a filling of vegetables and herbs and spices. It makes a
wonderful morning brunch or lunch or a simple dinner when served with
a salad and a small, toasted baguette. If you should not be eating egg
yolks, you can make it using only the egg whites.

Serves 8

1/2 cup purified water
1/4 cup sun-dried tomatoes
1/2 lb asparagus (about 2 cups chopped) or broccoli florets
1/2 medium onion, chopped
2 cloves garlic, sliced
2 Tbsp extra-virgin olive oil
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Makes 1 enchilada

Spice up your regular dinner fare with fresh Mexican food! Throw
together this easy enchilada dish that will have your taste buds doing
the tango! To save time, you can even make a few extra enchiladas and
put them in the fridge for a grab-and-go lunch the next day! Mexican
cooking has never been so tasty and simple!

Chicken Enchilada

8-inch whole-wheat or corn tortilla
1/3 cup diced cooked chicken breast (no skin)
2 Tbsp shredded reduced-fat cheese
2 to 4 Tbsp salsa
1/4 sliced Haas (dark-skinned) avocado
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From: Better Homes and Gardens
Prep: 15 minutes
Cook: 25 minutes

8 oz fresh or frozen skinless fish fillets (halibut, orange roughy, or
sea bass)
6 oz fresh or frozen peeled and deveined shrimp
2 tsp olive oil
2/3 cup chopped onion
1/2 cup finely chopped carrot
1/2 cup chopped red or green sweet pepper
2 cloves garlic, minced
1 14-1/2-oz can low-sodium tomatoes, undrained and cut up
1 8-oz can low-sodium tomato sauce
1 cup reduced-sodium chicken broth
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From: Better Homes and Gardens
Makes 4 servings
Prep: 20 minutes
Chill: 30 minutes
Broil: 8 minutes

2 Tbsp olive oil
5 cloves garlic, thinly sliced
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp Dijon-style mustard
1 Tbsp water
1/2 tsp pepper
1/3 cup plain fat-free yogurt
12 oz fresh or frozen skinless, boneless salmon fillets, 1 inch thick
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