Healthy Diabetic Recipes

Does anyone know of a website where you can type in a recipe and it will
figure out the fats, carbs and proteins for you? If so would you share it with
me?

TIA
jo

Chilling makes flavors less pronounced, so be sure to always taste the soup
before serving and adjust the vinegar and salt for balance. To speed up chilling
time, start with pre-chilled ingredients.

1 red bell pepper
1/2 green pepper
1/2 small red onion
1 Granny Smith apple, cored
4 green onions, trimmed
1/2 bunch fresh cilantro (or parsley)
1/2 small seedless watermelon, about 3 pounds
3 tablespoons cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
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1 beef tri-tip roast (1-1/2 to 2 pounds)
salt and pepper

Rub:
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Heat oven to 425 degrees. Combine rub ingredients in small bowl; press evenly
onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in
425 degree oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium
doneness.
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1 cup calabaza squash, cubed
2 chayote squash, diced
2 anaheim peppers, diced
1/2 cup red bell pepper, diced
2 cloves garlic, diced
1 medium green plantain, sliced
1 cup onion, chopped
2 tbsps. olive oil
1 tsp. salt
1 cup orange juice
1 tsp. cumin seed
1 tsp. oregano, ground
1 tsp. black pepper

Warm the olive oil in a large dutch oven.
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1/4 pound fresh Chinese egg noodles
1 teaspoon sesame oil
1 teaspoon chopped fresh ginger
1 medium clove garlic, crushed
10 oz.spinach — washed ready-to-eat
2 tablespoons lite soy sauce
Salt and freshly ground black pepper –to taste

Bring saucepan half full of water to a boil. Add noodles and simmer 3 minutes
or until soft but not sticky. Drain.

Heat oil in the same pan and add ginger and garlic. Let cook a few seconds
and add spinach. Pour soy sauce over spinach.

Add noodles and toss with the spinach, breaking up the spinach leaves with
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2 medium tomatoes, sliced
1/4 cup diced red onion
2 tablespoons Paul Newman’s Oil and Vinegar Salad Dressing
Salt and freshly ground black pepper

Arrange tomatoes on a serving plate. Sprinkle diced onion on top of tomatoes
and drizzle dressing over both. Add salt and pepper.

Nutritional Information Per Serving (1/2 of recipe):
Calories: 114, Fat: 9 g, Cholesterol: 0 mg, Sodium: 89 mg,
Carbohydrate: 9 g, Dietary Fiber: 2 g, Sugars: 6 g, Protein: 1g
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat

Jenn in Middle Missouri
Mom to Sam age 12 developmental delays, Siezure disorder, Bipolar, possible
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butter-flavored cooking spray
6 ounces fresh wild mushrooms such as shiitake, portobello, chanterelles, etc.
or button mushrooms or a combination of 2 or more kinds, thinly sliced
2 scallions, white part only, thinly sliced
1/4 teaspoon fines herbs
1 tablespoon chopped fresh flat-leaf parsley
freshly ground pepper
8 ounces liquid egg substitute
2 sprigs of fresh flat-leaf parsley for garnish

Spray a nonstick small skillet or omelet pan with cooking spray and heat over
high heat for a minute. Add the mushrooms and scallions; cook over high heat
until the mushrooms are just cooked through, stirring. Add the fines herbs,
parsley, and pepper. Remove from heat and keep warm.
Using the same small skillet, again lightly sprayed with cooking spray. add half
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3 containers, 10 ounces each pearl onions
3 tablespoons dark brown sugar
2 tablespoons margarine or butter
2 teaspoons raspberry vinegar
1 teaspoon tomato paste
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne) or 1 teaspoon chipotle chile puree

In deep 12-inch skillet, heat 1 inch water to boiling over high heat. Add
onions; heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes
until onions are tender; drain well. Wipe skillet dry.
Peel onions, leaving a little of the root ends to help onions hold their shape
during glazing. Let onions cool slightly; cover and refrigerate until ready to
serve.
To complete, in 12-inch skillet, heat brown sugar and remaining ingredients over
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24 fresh tomatillos, hulled and chopped, about 4 cups
3 medium tart apples, peeled, cored, and finely chopped, about 2 cups
1/2 cup chopped red sweet pepper
1/2 cup cider vinegar
4 to 6 fresh jalapeno peppers, seeded and finely chopped
1/4 cup snipped fresh cilantro
1/4 cup sugar
1 teaspoon salt

Remove the husks from the tomatillos. Wash the fruit well in cold water. Cut the
tomatillos in half and remove the cores. Chop tomatillos and measure about 4
cups.
Wear plastic or rubber gloves when chopping and seeding fresh jalapeno peppers.
(The gloves will protect your skin from oils in the peppers that can burn your
skin and eyes. If your skin should touch the peppers, wash the area well with
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1 package, 16 ounces penne rigate, bow-tie pasta, or radiatore pasta, preferably
whole wheat
2 teaspoons olive oil
1 small onion, finely chopped
2 cloves garlic, crushed with press
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper (cayenne)
3/4 pound lean (90%) ground beef
salt
1 can, 14 1/2 ounces whole tomatoes in puree (if unavailable, use whole tomatoes
in juice), preferably reduced sodium
1/2 cup dark seedless raisins
1/4 cup salad olives, drained, or chopped pimiento-stuffed olives
chopped fresh parsley for garnish

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