Healthy Diabetic Recipes

20 to 24 pounds tomatoes, allow 2 1/2 to 3 1/2 pounds tomatoes per quart
lemon juice,1 tablespoon for each pint or 2 tablespoons for each quart

Wash firm unblemished tomatoes. Dip in boiling water for 30 seconds or until
skins start to split. Dip in cold water; remove skins and cores.
Place a wide mouth funnel in a hot clean pint or quart canning jar. Ladle whole
or halved tomatoes into the jars along with any juices from preparing the
tomatoes. Add 1 tablespoon lemon juice to each pint jar or 2 tablespoons lemon
juice to each quart jar. Add boiling water, leaving 1/2-inch head space.
Remove funnel; wipe the jar rims and adjust lids. Process full jars in a boiling
water canner 40 minutes for pints; 45 minutes for quarts. Begin timing when
water returns to boiling.
Makes about 7 quarts or 12 to 14 pints.
Calories 14, Fat 0 g, Sodium 5 mg, Carbohydrate 3 g, Fiber 1 g.

From www.splenda.com
Makes 10 muffins
Preparation Time: 10 minutes
Bake Time: 20-25 min.

1 3/4 cup All Purpose Flour
1/2 cup Yellow Cornmeal
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup SPLENDA Granular
1/2 cup Unsalted Butter, softened
1/3 cup Egg Substitute
2 tsp Vanilla
1 cup Buttermilk
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From www.splenda.com
Makes: 10 servings
Preparation Time: 15 minutes
Baking and Cooling Time: 40 minutes

2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) light margarine, softened
1 cup SPLENDA No Calorie Sweetener, Granular
1/4 cup honey **Note
2 whole large eggs
1 tsp vanilla
1/2 cup skim milk
1 cup blueberries, fresh or frozen
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does anyone have a recipie low in fat and sugar……have so many
blueberries i want to make muffins and freeze them

3 cups cooked red kidney beans, drained and rinsed
4 cups peeled, diced pumpkin
2 medium onions
2 tomatoes, cored and chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon unsweetened cocoa
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water

To prepare the pumpkin, cut in half, remove seeds, and peel off outer skin.
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2 eggs
12 ounces, tuna fish
1 6-ounce can crabmeat, shredded
1 cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
1/8 teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
1 cup finely chopped onion

Place eggs in a saucepan and cover with cold water. Bring water to a boil and
immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, cool, peel, and chop finely.
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Yield: 6 servings
From: Magic Menus for People with Diabetes

1 1/2 cups fresh green beans
1 1/2 cups fresh yellow beans
1 1/2 cups kidney beans, rinsed and drained
1/2 cup chopped green pepper
1/2 cup sliced onions
1 clove garlic, minced
2/3 cup red wine vinegar
1 Tbsp sugar substitute
1/4 cup olive oil
1/2 tsp Worcestershire sauce

Blanch green and yellow beans. Cool. Mix with kidney
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Sugar

Makes 4 servings

4 skinless and boneless chicken breasts
2 Tbsp curry paste
1 Tbsp oil
1/2 Tbsp brown sugar **Note: Consider Brown Sugar Blend Splenda instead
1 tsp ground ginger
1/2 tsp ground cumin

Raita sauce:
1/2 of a medium sized cucumber, grated
1/2 tsp salt
1 cup plain, lowfat yogurt
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1/2 cup Red Onion; Chopped
1/2 cup Red or orange Bell Pepper; Chopped
1 Red Chile; Small,
1 T Vegetable Oil
2 T Lime Juice
1/3 cup chopped cilantro
1 Papaya (medium)

Chile should be seeded and finely chopped.
Papaya should be pared, seeded and cut into 1/2
inch cubes. Cook onion, bell pepper and chile in oil
over medium heat, stirring frequently, until tender.
Turn off heat and let cool a little.
Stir in remaining ingredients. Cover and refrigerate
until chilled, about 2 hours. Makes 3 cups of relish.
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Sugar

Yield: 8 main dish servings
From: The Diabetes Food and Nutrition Bible

4 whole chicken breasts, halved, skinned, and boned
Salt and pepper

¬¬¬Stuffing Ingredients¬¬¬
2 cups cooked wild rice
1 cup boiling water
1/2 cup sun-dried cherries
1 Tbsp olive oil
1 shallot, minced
1/2 cup minced celery
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