Healthy Diabetic Recipes

From The Mayo Clinic
Dietitian’s tip: These broiled, open-faced sandwiches are great
options for a quick lunch or light dinner. Instead of ham,
substitute thinly sliced roasted turkey or beef for a lower-sodium
alternative.
Serves 2

2 Tbsp fat-free mayonnaise
2 tsp Dijon mustard
2 slices rye bread
4 oz thinly sliced ham
2 slices red onion
1 can (4 oz) sliced mushrooms, drained and patted dry
2 oz low-fat Swiss cheese, thinly sliced

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From The Mayo Clinic
Dietitian’s tip: Cheddar cheese is high in fat and calories, so
limit the cheese to 2 tablespoons for each sandwich. For variety,
use roast beef that has been rubbed with Italian seasonings.

High fiber = at least 5 g of fiber per serving
Healthy carb = whole fruits & vegetables, at least 50% whole grains
and no more than 1 tsp of sugar per serving
Serves 2

1/2 green pepper, thinly sliced
1/2 small onion, thinly sliced
6 oz lean roast beef, shaved
2 whole-wheat buns
1/4 cup cheddar cheese, shredded
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Original source unknown
Prep Time: 25 Minutes
Servings: 2 (4 oz each)

1 small red bell pepper, chopped
2 Tbsp white vinegar
1/4 tsp crushed red pepper flakes
1 pkg Equal sugar substitute (or similar substitute)
2-4oz boneless chicken breasts, skinned
1 lime, sliced into 6 wedges

Puree red bell pepper with vinegar in a food processor. Pour puree
into a saucepan. Add red pepper flakes and bring to a boil. Reduce
heat to simmer and cook for 3 minutes more. Remove from the heat
and let stand til cool. Once the red pepper puree is cooled, stir
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Yield: 6 servings
From: The Complete Idiot’s Guide to Terrific Diabetic Meals

1 cup buttermilk (or skim milk with 1 Tbsp lemon juice)
2/3 cup slow-cooking rolled oats
1/2 cup unprocessed wheat bran
2 egg whites or 1 egg
1/4 cup whole-wheat flour, preferably stoneground
1 tsp fructose
1/8 tsp salt
3/4 tsp baking soda
Vegetable oil or vegetable oil cooking spray

Combine milk, oats, and bran in a large bowl.
Let stand until rolled oats soften. Add egg and blend.
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but last week I ended
up with some back problems…again… and sitting at the
computer has been painful… but it is better now and I hope
to get back to my usual routine…

Thanks to all who have been posting recipes… and thanks to
all the members who find all the recipes useful!

Take care,
Gloria

3/4 cup oil-packed dried tomatoes, about 3/4 of a 7 ounce jar
olive oil
8 cloves garlic, chopped
1/4 cup pine nuts or slivered almonds
1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
1/2 teaspoon salt

Drain tomatoes, reserving oil. Add olive oil to equal 1/2 cup; set aside.
Combine the drained tomatoes, garlic, pine nuts, basil, and salt in a food
processor bowl or blender container. Cover and process or blend until finely
chopped. With machine running, gradually add the 1/2 cup oil, processing or
blending until almost smooth and stopping to scrape down sides of processor bowl
as needed. Divide pesto into thirds. Refrigerate or freeze the remaining
portions.
Makes three portions or sixteen 1-tablespoon servings.
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Hi. I’m JoAnne. I was a member here and then computer problems forced
me to go no mail. [:(] I am back, but with a new email addy. I am 57,
Type 2 since March 2005. I have lost 50# since that time. using many of
the great recipes here. This is a great group and I am happy to be back.
Thanks for having me. [:x] JoAnne

[Non-text portions of this message have been removed]

Hi all,

I am Nicole, from Belgium. I am T1 after pancreas cancer surgery. I
hava an insuline pump (Paradigm) with Novorapid.
I LOOOOOVE cooking, invent recepies myself. My style is Southern
France cuisine : lots of herbs, fish, vegetables, olive oil etc….

I am working on my culinary "memoires" : have already made a booklet
on healthy cold sauces : mayonnaises and vinaigrettes. It is written
in very simpole French. Would anyone care to have it… or moderator,
would you like the PDF file to be put on your forum here ?
I am working now on a booklet about fish oysters and seafood…

Something else : I love to make new riends, hove I’ll find some here ?

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Beef Pot Stickers

2 lbs. extra lean ground beef
1 egg white
1/2 carrot, finely diced or grated
4 green onions, finely chopped
1/2 yellow onion, finely chopped
3 garlic cloves, minced
1 small red pepper, finely chopped
3 tbsps. oyster sauce
3 tbsps. soy sauce
72 round wonton wrappers
1 egg yolk, beaten

In a food processor, combine the beef and egg white and grind to a paste.
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Summer Swordfish

1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1/2 cup fresh lemon juice
2 tbsps. capers
4 1/2-inch thick swordfish steaks, each 4 oz
salt and freshly ground black pepper
1 lemon, cut into quarters

Using a blender or food processor, blend oil with garlic, lemon juice and
capers. Transfer to a non-metal container. Add fish and marinate 20 to 30
minutes, turning fish once in the process.
Meanwhile, prepare the grill or preheat the broiler. Remove fish from marinade
and pat dry with paper toweling. Season with salt and pepper.
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