Healthy Diabetic Recipes

96 servings/Serving size: 1 Tbsp

5 lb apples (try Pippin, Granny Smith, or Macintosh)
2 cups water
1 cup orange juice
2 cups unsweetened apple cider
2 tsp cinnamon
1 tsp cloves
1 tsp allspice
1/2 tsp nutmeg

1.Peel, core, and thinly slice apples. Put the apples, water, orange juice,
and apple cider in a saucepan and simmer for 20 to 25 minutes. Remove from heat
and puree the apple and liquid in a food processor or blender until the mixture
is fairly
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Diabetes.org - Recipe of the Day
Recipe for Saturday, 09/09/2006

This vegetable side dish is equally tasty hot or chilled,
and makes a great picnic take-along. Broccoli is a
cruciferous vegetable that’s part of the cabbage family
and is a good source of vitamins A and C, folate, and
calcium. Stir-frying the broccoli helps retain nutrients
and turns it a beautifu, deep jade-green color.
Number of Servings: 8
Serving Size: 3/4 cup

2lb (about) broccoli (about 2 pounds) 1 bunch
1 Tbsp cornstarch
2 Tbsp light soy sauce
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"Hope is seldom found in the things we can see;
it is the sweet fragrance of grace."

Chana masala ( Spicy Chickpeas with spinach)

Jolinda Hackett: Vegetarian Cuisine

A variation of a traditional and popular Indian dish. If
you don’t have all the spices on hand, its ok to omit one
of them without too much trouble, but don’t omit more than
two or you will have a completely different (and bland!)
dish on your hands. For a heartier variation, toss in some
tofu with the chickpeas and serve over rice.

1 can chickpeas in water (also called garbanzo beans) or
1 1/2 cups precooked + 1/2 cup water
1/2 onion, diced
3 cloved garlic, diced
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Sweet Cabbage Stir Fry (Vegan )

Pineapple makes a great addition to just about any stir fry and needs very
little cooking time. This stir fry is sweet, crunchy and a breeze to make. It
doesn’t have a hearty sauce, so I like to eat it as is, rather than over rice.

2 cloves garlic, crushed (Optional)
1 red onion, chopped
2 tbsp balsamic or red wine vinegar
3 tbsp olive oil
1/3 head green cabbage
1 can pineapple chunks, drained
approx. 2 cups fresh broccoli
1/4 tsp salt
3/4 tsp garlic powder
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( NOTE Of INTEREST:
The other day, I saw Paula Dean add a Smoked Turkey wing and Ham Hock to
hers)

Braised Cajun Collards ( Vegan )
Vegetarian Cuisine

Collard greens are a nutrient rich leafy green. When cooked and spiced
properly, they make a tasty and nutritious accompaniment to just about any
meal.
These cajun-style greens have a bit of a kick, but you could reduce the amount
of spices for a tamer dish.

INGREDIENTS:
* 1 large bunch collard greens (about 1 lb) rinsed and chopped
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Chile Rellenos Casserole

Ingredients :
2 large fresh poblano chile peppers, fresh anaheim chile peppers, or
green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers or
Mexican-blend cheese (4 ounces)
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup shredded Monterey Jack cheese with jalapeno peppers or
Mexican-blend cheese (2 ounces)
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Thai Style Spring Rolls -
Vegetarian and Vegan

Spring roll wrappers
1/2 cup bean sprouts
1/3 head of green cabbage, chopped
5 green onions, chopped
1 cup thin noodles, pre-cooked (use rice, Chinese or
bean thread noodles)
1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
1/4 cup carrots, grated or julienned
1 Tbsp lime juice
1 Tbsp soy sauce
1/2 tsp fresh ginger, grated (optional)

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From www.fbnr.com Famous Brand Name Recipes
Makes 10 servings

This flavorful dish, perfect for the meat and potato lover, packs
an impressive punch of essential nutrients. It can’t be beat as a
source of vitamin A, vitamin C, vitamin B12, iron and phosphorous.

1 beef tenderloin roast (about 3 lb), trimmed of fat
1/2 cup chardonnay or other dry white wine
1/2 cup reduced-sodium soy sauce
2 cloves garlic, sliced
1 Tbsp fresh rosemary
1 Tbsp Dijon mustard
1 tsp dry mustard
1 lb small red or white potatoes, cut into 1-inch pieces
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2 cups red chile puree or 12 Tbsp chile powder
3 lb fresh lean pork
2 tsp salt
1 Tbsp oregano
2 mashed garlic cloves

1. Cut pork into strips.

2. Mix other ingredients, add to pork strips, and let stand in
refrigerator for 24 hours.

3. Cut meat into cubes and brown in small amounts in oil. Add
chile sauce and simmer one hour more.

4. To serve, add more fresh chile sauce and cook until tender.
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