From Eating Well Magazine
Yield: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes
Ease of preparation: Easy
One sweet, tangy and salty mixture does double-duty as marinade
and sauce. Toasted sesame seeds provide a nutty and attractive
accent.
Make it a Meal:
Serve with brown rice and sauteed red peppers and zucchini slices.
1 scallion, minced
2 Tbsp reduced-sodium soy sauce
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From Better Homes and Gardens Diabetic Living
Prep: 10 minutes
Bake: 15 minutes
Carb Choices:1
Two kinds of chocolate make these health-minded brownies hard to
resist. Enjoy them for a snack or dessert with a glass of milk.
Nonstick cooking spray
1/4 cup butter or margarine
2/3 cup granulated sugar
1/2 cup cold water
1 tsp vanilla
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
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From Eating Well Magazine
Yield: 2 servings
Active Time: 5 minutes
Total Time: 25 minutes
Ease of preparation: Easy
Making oven fries out of sweet potatoes brings out their inherent
sweetness.
1 large sweet potato, peeled and cut into wedges
2 tsp canola oil
1/4 tsp salt
Pinch of cayenne pepper
Preheat oven to 450 degrees F. Toss sweet potat wedges with oil,
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{Nutrition info does not include the bread/bun. Take this
into consideration when creating this meal.
Take care, Gloria}
From Eating Well Magazine
Yield: 6 servings
Active Time: 20 minutes
Total Time: 20 minutes
Ease of preparation: Easy
These burgers have a true crab flavor that isn’t masked by fillers
or strong seasoning. Serve on a bun with tartar sauce or with a
lemon-juice-dressed salad of greens, sprouts and sliced peaches.
This recipe works best with convenient pasteurized crabmeat,
usually found in the refrigerated case near the fish counter.
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From David Bonom
Cooking Light, March 2006
Olives and paprika are common throughout the Iberian Peninsula,
which is dominated by Spain. Use Spanish smoked paprika for more
authentic flavor.
1 1/2 lb ground turkey breast
1 (8-oz) can tomato sauce, divided
1 cup chopped onion
1/2 cup dry breadcrumbs
1/2 cup chopped fresh parsley
1/3 cup sliced pitted manzanilla (or green) olives
1 1/2 tsp paprika
1 1/2 tsp chopped fresh oregano
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Fiber
4 servings
Fish, potatoes and a lively sauce combine for a hearty and fast
dinner. If you need to save even more time (and want one less pan to
clean), omit the step of searing the fish. The quick sear, however,
does add flavor. Serve with steamed green beans.
Recipe by Rick Bayless, adapted from "Best of the Best, the
Best Recipes From the 25 Best Cookbooks of the Year"
(Food & Wine Books, 2006, $29.95)
4 medium (1 lb total) red-skinned boiling or Yukon Gold
potatoes, sliced 1/4 inch thick
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Serves: 6 (Makes 3 cups)
From: The New Family Cookbook for People with Diabetes
1/2 cup yellow cornmeal
1 cup boiling water
1/2 cup fat-free milk
1/2 tsp salt
1 1/2 tsp baking powder
1 Tbsp canola or corn oil
2 large eggs, separated
Preheat the oven to 375 degrees F.
Prepare a 1 1/2 quart casserole with nonstick pan spray.
Put the cornmeal in a medium bowl and pour on the
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From "Vital Choice Seafood"
This recipe fits our fish-and-veggies for heart-health theme to
a "t", since it delivers ample amounts of omega-3s and
phyto-antioxidants.
Serve with couscous and sautéed spinach or chard.
Makes 4 Servings
1 ripe Haas (California) avocado, pitted and peeled
1/3 cup low-fat Greek-style or plain yogurt
2 Tbsp fresh lemon juice (juice of 1/2 lemon)
2 Tbsp organic extra virgin olive or macadamia nut oil
2 Tbsp fresh tarragon* leaves (about 1 sprig fresh tarragon*)
1 small clove garlic
1/2 tsp sea salt
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{This has molasses and sugar in the marinade … so use
only if it is okay for your needs…!! Take care, Gloria}
From www.lifescript.com & Food Fit
This recipe serves: 8
Preparation time: 25 minutes
Cooking time: 1 hour 10 minutes
2 quarts water
1/2 cup unsulphured molasses
1/2 cup sugar
2 cloves garlic, smashed
1 Tbsp kosher salt
1 1/4 tsp freshly ground pepper
1 cinnamon stick
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From Eating Well Magazine
Yield: 10 servings
Active Time: 25 minutes
Total Time: 8 1/2 hours
This traditional Cuban stew may be called "old clothes," but it’s
a wonderful way to turn a rather inexpensive cut of meat into a
rich and decadent stew. If you like, serve it with some sour cream
dolloped on top.
1 1/2 cups reduced-sodium chicken broth
1/4 cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
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