Healthy Diabetic Recipes

1 tablespoon vegetable oil, divided
1 10 ounce bag spinach, coarsely chopped
1 1/2 pounds peeled and deveined medium shrimp
1 cup red bell pepper strips (about 1 medium)
1/4 cup sake (rice wine) or sweet white wine
1/4 cup oyster sauce
2 teaspoons bottled minced garlic
1 teaspoon brown sugar
1 teaspoon Thai chili paste

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add
chopped spinach, and stir-fry for 1 minute or until wilted. Remove from pan, and
keep warm.
Heat 2 teaspoons oil in pan over medium-high heat. Add shrimp and bell pepper;
stir-fry 2 minutes. Combine sake and the remaining ingredients. Add sake mixture
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1 or 2 fresh jalapeno chilies, about 3/4 oz. each
1 quart vegetable broth
2 strips, 1/2 by 3 inches lime peel
1 firm-ripe avocado, 3/4 lb.
2/3 cup diced roma tomatoes
2 tablespoons lime juice
2 tablespoons fresh cilantro leaves
salt

Rinse chilies and cut in half lengthwise. Place 2 chili halves, broth, and lime
peel in a 3 to 4 quart pan over high heat; bring to a boil, cover, reduce heat
to low, and simmer 5 minutes. Taste broth and, if desired, add more chili and
simmer, covered, 5 minutes longer.
Meanwhile, pit and peel avocado. Cut lengthwise into thin slices or into 1/2
inch cubes. Arrange equal portions of avocado and tomatoes in each of 4 wide,
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Gloria, you will never know how much I appreciate all the great recipes you
send to us.. I have a great big binder full… They all are just great, and yes,
I pick and choose which ones that Mike and I can use.. but they all look so
great..

You are doing us all such a great service, and just wanted to let you know
that.. I don’t know where you get them all, but you are just a wealth of
information.. thank you !!! Blessing to you.. Nancy Brown.

Grilled Vegetable Salad
(makes 10 servings)

2 1-pound eggplants, peeled and sliced into 1/3-inch rounds
1 1/2 pounds fresh asparagus, tough stems ends removed
4 portobello mushrooms, about 2 pounds total, cleaned and thickly sliced
3 zucchini, 9 ounces total, sliced in 1/2-inch rounds
3 yellow squash, 9 ounces total, sliced in 1/2-inch rounds
olive oil cooking spray
1/4 cup balsamic vinegar
romaine lettuce leaves
freshly ground pepper
fresh basil leaves

Preheat the boiler or grill.
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Cauliflower with Toasted Bread Crumbs
(makes 6 servings)

If your market offers the little mini heads of cauliflower (about 4
inches, 10 cm, in diameter), use them. Otherwise a large head will also
work; just trim off the coarse outer leaves, leaving the more tender
inner leaves in place.

3 small or 1 large head cauliflower
olive oil cooking spray
2 tablespoons olive oil
1/2 cup fine fresh bread crumbs

Cut the stem of each cauliflower off at the base, so that the head will
stand upright. Trim off outer tough leaves. Cut an X in the bottom of
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Braised New Potatoes with Thyme
(makes 6 servings)

1 1/2 pounds small red new potatoes, about 1 inch in diameter, scrubbed
3/4 cup 98% fat free, no salt added canned chicken broth
2 teaspoons olive oil
1 tablespoon fresh thyme leaves

Place potatoes in a medium saucepan. Cover with chicken broth, adding
additional water as needed to barely cover potatoes. Bring to a boil;
reduce heat and simmer until potatoes are tender, about 12 to 15
minutes. Drain.

Return potatoes to saucepan and add olive oil and thyme. Toss to evenly
coat. Transfer potatoes to a bowl and serve.
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Light and tasty treats are particularly sweet with Vidalia onions,
but they are good with whatever is available.

Number of Servings: 4
Serving Size: 1/2 cup (2-oz)

1 Vidalia onion, thinly sliced
1 Tbsp reduced-calorie corn oil
2 Tbsp cornmeal
2 Tbsp fine bread crumbs
1 Tbsp Parmesan cheese
1/8 tsp paprika

1. Peel onion; slice into 1/4 inch rings.

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Number of Servings: 16
Serving Size: 1 slice

1 cooking spray
1 1/2 cup very ripe bananas, mashed (about 4 bananas)
2 Tbsp canola oil
1/4 cup low-fat buttermilk
4 egg whites
1 1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup mini semi-sweet chocolate chips (reserve 1 Tbsp)
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From Eating Well Magazine
Yield: 4 servings
Active Time: 10 minutes
Total Time: 50 minutes
Ease of preparation: Easy

Roquefort cheese, peppery watercress and succulent beef create a
deliciously bold burger that meat lovers will rave over. The
bulgur stretches the ground beef and boosts the fiber.

1/3 cup bulgur (see Ingredient note)
1/2 cup warm water
12 oz 90%-lean ground beef
1/2 cup coarsely chopped watercress leaves, plus extra sprigs for garnish
1/2 tsp salt
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You can also use cooked jumbo shrimp to stuff these delicious
pita sandwiches.
Number of Servings: 6
Serving Size: 3 oz

1 1/2 lb cooked lobster meat, cartilage removed
3 garlic clove, minced
1/2 cup mayonnaise, low-fat
1/2 cup sliced celery
1/2 cup scallions, minced
1 Tbsp lemon juice
1 cup shredded romaine lettuce
6 whole-wheat pita bread halves or whole-grain hamburger rolls

1. Mix together the cooked lobster with all ingredients except the
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