From www.diabetesselfmanagement.com
Preparation time: 25 minutes
Yield: 7 servings
Serving size: 1 cup
1/2 cup water
1/3 cup uncooked couscous
1/4 cup red wine vinegar
2 Tbsp olive oil
1 Tbsp Dijon mustard
1 tsp dried parsley flakes
1/4 tsp salt
1/4 tsp black pepper
1 tsp sugar
1 clove garlic, minced
(more…)
2 cups black-eyed peas, or navy beans
2 14 oz cans fat-free chicken broth
1 1/2 cups water
6 ounces lower salt, 95% fat free, boneless ham, about 1 cup,
sliced in 1/2-inch pieces
4 carrots, medium, sliced 1/2-inch thick, about 2 cups
2 stalks celery, sliced, about 1 cup
1/4 cup instant minced onion
1 tsp dried sage, crushed
1 tsp dried thyme, crushed
1/4 tsp ground red pepper
1 Tbsp lemon juice
In a 4 quart Dutch oven soak overnight 4 cups water and
black-eyed peas. Bring to boil; Boil uncovered, for
(more…)
Ingredients:
2 small packages sugar free instant vanilla pudding
2 T. pumpkin pie spice
2 c skim milk
2 c canned pumpkin
1 8-inch fat reduced graham cracker pie crust
Fat free Cool Whip
Directions:
Mix the pudding ,spices, milk and pumpkin. Beat on low-speed until mixed
thoroughly. Pour into pie crust, filling evenly. Chill one hour. Serve with fat
free Cool Whip if desired.
2 pounds sweet potatoes, cooked
2 tablespoons margarine, melted
1/2 teaspoons ground cinnamon
16 apricot halves, dried
Orange slices, fresh
1. Arrange the sweet potatoes in a shallow baking dish.
2. Combine the margarine and cinnamon.
3. Pour over the potatoes.
4. Arrange the apricot halves on top.
5. Cover the dish and bake in a 425F oven for about 15 minutes.
6. Add the orange slices and serve.
Calories: 185; Carbohydrate: 18 gm; Protein: 3 grams; Fat: 7 grams
Exchanges: 1 Bread/Starch; 1 Fruit; 1 Fat
By The Culinary Institute of America
This recipe offers a different way to serve pork chops-with
lentils and cabbage, always an excellent combination.
Preparation Cook: 45 Min
4 center-cut pork chop, 5 oz each
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1 Tbsp salad oil
2 bacon slices, chopped
1/2 Spanish onion, chopped
1 carrot, diced
1 celery stalk, diced
2 garlic clove, minced
(more…)
Hi to all
I am confused on cooking black beans. Should I soak them for 24 hours?
Should I boil them, then simmer for 2 hours? I only use these for a
side dish with my meals.
From Eating Well Magazine
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Ease of preparation: Easy
Toss quick-cooking shrimp, juicy summertime plums and zesty
jalapenos with a simple cilantro-lime marinade for a deluxe
meal in minutes. If you like, use peaches or nectarines in
place of the plums and red or green bell peppers for the
jalapeno.
Make it a Meal:
Enjoy with grilled red potatoes and Bok Choy-Apple Slaw.
(more…)
From www.lifescript.com & Food Fit
Serves: 6
Preparation time: 10 minutes
Cooking time: 1 hour
1 Tbsp olive oil
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/3 cup finely chopped onion
1 sprig fresh or 1/4 tsp dried thyme
Freshly ground black pepper
1 1/2 quarts Basic Chicken Stock or low-sodium canned chicken stock
2 cups dried lentils
Salt to taste
6 Tbsp finely diced prosciutto ham
(more…)
6g Fiber
From Dr. Weil
Prep time: 20 minutes
1 Serving
These gingered sweet potato cakes make a great lunch dish on
their own with a green salad, so think about making an extra
serving. Sweet potatoes are a terrific source of vitamin A as
beta carotene. They’re also a rich source of vitamin C, fiber
and lutein. This dish is very low in sodium, so feel free to
add a little salt and peper to the patties if you like.
6 oz sweet potato (one large)
1 tbsp fresh grated ginger root 1 tsp Italian or other seasoning
(more…)
te
- 3g Carbs, 1g Fiber
From Better Homes and Gardens Diabetic Living
Carb Choices: 0
If you prefer, use crumbled feta or blue cheese in place of
the goat cheese.
12 cups torn mixed salad greens (such as spinach, arugula,
and/or mesclun)
2 tomatoes, cored and cut into wedges
3 oz goat cheese, crumbled
1/2 cup hazelnuts, toasted* and chopped
1/2 cup Champagne Vinaigrette (below)
(more…)