Healthy Diabetic Recipes

Submitted by: Kathy Sauers to allrecipes.com
Rated: 4 out of 5 by 20 members
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 4 servings
"Straight from the garden and into the fry pan, this medley of
fresh zucchini, yellow squash and tomato makes a vibrant
accompaniment to sauteed chicken."

4 skinless, boneless chicken breast halves
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp butter

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From The American Institute for Cancer Research AICR
Well-Dressed Salad
If the summer heat is getting to you, cool yourself off with this
delicious, refreshing, Caribbean inspired salad. Papaya is an
excellent source of vitamins A and C as well as potassium. When
buying a papaya choose one with a rich colored skin that gives
slightly when touched and has a pleasant, fruity aroma. Slightly
green papayas will ripen quickly at room temperature. Refrigerate
ripe fruit as soon as possible. If papaya is not available, you
can substitute mango.

1 cup water
1/2 lb boneless, skinless chicken breasts
4 cups torn romaine lettuce or mixed salad greens
1 medium papaya, halved, seeded, peeled and cubed
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From Better Homes and Gardens Diabetic Living
Prep: 30 minutes
Marinate: 4 to 24 hours
Grill: 12 minutes
Carb Choices: 1
Ompah—just a little feta cheese and olive give great fresh flavor
when teamed with low-fat cucumber dressing.

4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 lb total)
1 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp snipped fresh oregano or 1 tsp dried oregano, crushed
2 cloves garlic,minced
1/4 tsp ground black pepper
3 medium cucumbers, seeded and coarsely chopped
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From Better Homes and Gardens Diabetic Living
If you love steak, try this mouthwatering marinade made with rosemary,
marjoram, and oregano. It’s so simple and delicious, you’ll never go
back to bland steak sauce after this!

Prep: 20 minutes
Marinate: 1 to 24 hours
Grill: 17 minutes
Stand: 10 minutes
Makes: 8 servings

1 1 1/2lb to 2lb beef flank steak
1/4 cup chopped fresh rosemary or 1 Tbsp dried rosemary, crushed
1 Tbsp chopped fresh marjoram or 1 tsp dried marjoram, crushed
1 Tbsp chopped fresh oregano or 1 tsp dried oregano, crushed
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From Eating Well Magazine
Yield: 4 servings
Active Time: 10 minutes
Total Time: 40 minutes
Ease of preparation: Easy

Thinly sliced potatoes are tossed with oil, salt and pepper then
baked to crispy perfection in this pretty side dish.

4 tsp extra-virgin olive oil, divided
1 lb small Yukon Gold potatoes, very thinly sliced
Salt and freshly ground pepper to taste

Preheat oven to 450 degrees F.

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Evaporated skim milk and low-fat cheeses make this a healthier
version of an old favorite.

Number of Servings: 6
Serving Size: 1 cup

3/4 cup Evaporated fat-free milk
1 cup low-fat cottage cheese
1/2 cup part-skim ricotta cheese
1/2 cup low-fat cheddar cheese
1/2 tsp nutmeg
1 pinch Fresh ground pepper and salt to taste
1 tsp Parmesan cheese
1 Tbsp dry bread crumbs
1 lb cooked elbow macaroni **Note
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From: Better Homes and Gardens
Makes 4 (1 skewer plus 1/2 cup bulgur) servings

1 lb lean boneless lamb
1/4 cup snipped fresh cilantro
2 Tbsp chopped onion
2 Tbsp lime juice or lemon juice
4 cloves garlic, minced
2 tsp grated fresh ginger
1 medium fresh jalapeno pepper, seeded and finely chopped* (optional)
1 tsp Homemade Garam Masala (**see recipe below) or
purchased garam masala
1/4 tsp salt
2 cups assorted vegetables (such as 1 1/2 inch chunks of yellow
summer squash or eggplant, red onion wedges, or baby patty pan
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From: Better Homes and Gardens
Start to Finish: 25 minutes

4 oz spaghettini
1/2 cup water
3 Tbsp reduced-sodium soy sauce
2 tsp cornstarch
1/2 tsp ground black pepper
1/8 tsp ground red pepper
Nonstick cooking spray
1 cup fresh or frozen pea pods, halved crosswise
1/2 cup chopped green or red sweet pepper
1 clove garlic, minced
1 cup sliced fresh mushrooms
1 Tbsp cooking oil
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From: Better Homes and Gardens
Makes 4 servings
Prep: 10 minutes
Chill: 30 minutes

1/4 cup fat-free or low-fat plain yogurt
2 Tbsp lime juice
2 tsp grated fresh ginger
2 cups chopped, cooked chicken breast
1 cup snow pea pods, long-bias cut
2 stalks celery, thinly sliced (about 1 cup)
1 Tbsp very thinly sliced red onion

Combine yogurt, lime juice, and ginger in a medium bowl. Add chicken,
stirring to coat. Cover and chill for at least 30 minutes. Toss pea
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From: Better Homes and Gardens
Makes 6 (1 cup stir-fry plus 1/2 cup rice) servings

2 Tbsp olive oil
2 Tbsp orange juice
1 Tbsp reduced-sodium soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp grated fresh ginger
1 tsp dry mustard
1 tsp ground turmeric
8 oz cooked chicken breast, cubed
8 oz tub-style extra-firm tofu (fresh bean curd), drained and cubed
2 medium carrots or 2 stalks celery, bias sliced
1 cup pea pods and/or sliced fresh mushrooms
3 green onions, cut into 1/2-inch-long pieces
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