Healthy Diabetic Recipes

From Eating Well Magazine
Yield: 16 pieces
Active Time: 10 minutes
Total Time: 10 minutes
Ease of preparation: Easy

Spicy wasabi mayonnaise makes crab sing.

16 Belgian endive spears
6 oz cooked lump crabmeat
4 tsp wasabi mayonnaise
Cilantro sprigs for garnish
Lemon or lime wedges for garnish

Top each endive spear with 1/4 teaspoon mayonnaise and 3/8 ounce
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From The American Institute for Cancer Research AICR
Makes 8 servings

2 tsp sesame oil
1 red bell pepper, cut into strips
6 green onions, cut into thin strips
1 tsp minced fresh ginger
1/2-1 Tbsp minced garlic, or to taste
20 oz assorted mushrooms (shiitake, button, etc), stems
trimmed, caps sliced
10 oz spinach, stems removed
1 Tbsp reduced-sodium soy sauce
Salt and freshly ground black pepper, to taste

Heat oil in large nonstick skillet over high heat until hot.
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Makes: 1 Pie (6 Servings)
From: The New Family Cookbook for People with Diabetes

1/3 cup uncooked white rice **Note
1/4 tsp salt
1 tsp margarine
2 large eggs, or 1/2 cup egg substitute
One 6-1/2 oz can water-packed tuna or salmon,
drained and flaked
3/4 cup fat-free milk
1-1/2 cups fresh or thawed frozen peas
1 Tbsp chopped fresh parsley
or 1/2 tsp dried parsley flakes
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
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Makes: 2-1/2 cups (5 Servings)
From: The New Family Cookbook for People with Diabetes

2/3 cup graham cracker crumbs
2 Tbsp sugar
1/2 Tbsp ground cinnamon
2 Tbsp margarine
2 cups fresh blueberries

Preheat the oven to 350 degrees F. Prepare an 8-inch-round
baking dish with butter-flavored nonstick pan spray.

In a small bowl, combine the crumbs, sugar, and cinnamon.
Cut in the margarine with a fork or pastry blender until
the mixture is crumbly.
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Makes: 18 Appetizers (9 Servings)
From: The New Family Cookbook for People with Diabetes

2 oz reduced-fat cream cheese (Neufchatel),
at room temperature
2 Tbsp light or fat-free mayonnaise
1 Tbsp drained prepared horseradish
1 large peeled cucumber (about 12 oz), preferably seedless
18 small parsley or dill sprigs

Combine the cream cheese, mayonnaise, and horseradish; chill
at least 30 minutes. Score the cucumber lengthwise with the
tines of a fork. Cut the cucumber crosswise into 1/2-inch
slices, making 18. Using a melon baller or 1/2 teaspoon
measuring spoon, scoop out a small hollow on the straight
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Prep Time: 25 Minutes
Servings: 20

1 15-lb WHOLE TURKEY fresh or frozen (thawed)
1-1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 Cup peach preserves
2 Tbsp bourbon
2 tsp Angostura bitters
5 pickled peaches for garnish

1. Remove giblets and neck from turkey; reserve for gravy.
Rinse turkey with cold running water and drain well. Blot
dry with paper towels.

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Yield: Makes 2-2/3 cups (4 servings)
From: The New Family Cookbook for People with Diabetes

1 medium bulb fennel (10 oz), plus feathery top
1 Tbsp olive oil
1 sweet onion (Spanish or Vidalia if in season),
cut into thin wedges
2 ripe plum tomatoes or small tomatoes, chopped
1/4 tsp salt
Pinch of freshly ground pepper

Trim the long stalks from the fennel down to the bulb.
Chop and reserve 2 tablespoons of the feathery greens
from the fennel stalks. Slice the bulb into thin strips.

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Makes: About 2 cups (4 servings)
From: The New Family Cookbook for People with Diabetes

3/4 lb fresh green beans
2 Tbsp fat-free evaporated milk
1 Tbsp Dijon mustard with tarragon,
OR 1 Tbsp Dijon mustard plus 1/2 tsp dried tarragon leaves

Snap the ends off the beans.
Cut the beans in 1-inch lengths.

Simmer the green beans in a small amount of
water in a covered medium saucepan until
crisp-tender, about 6 minutes; drain.

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From www.lifescript.com and FoodFit
Serves: 4
Preparation time: 10 minutes
Cooking time: 5 minutes

1 lb fresh okra
1 Tbsp dark (Asian style) sesame oil or extra virgin olive oil
Salt and pepper, to taste

1. Preheat the grill to high.

2. Trim the tips off the stems of the okra, but do not cut into
the pods. Lay 5 pieces of okra side by side in a neat row at the
edge of a cutting board. Skewer crosswise with 2 bamboo skewers,
one at the top, one at the bottom. Lightly brush the skewered
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From www.lifescript.com and FoodFit
Serves: 6
Preparation time: 10 minutes
Cooking time: 40 minutes

2 lb baby red potatoes
2 tsp Dijon mustard
2 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
1 Tbsp finely chopped shallots
2 Tbsp extra virgin olive oil
3 Tbsp freshly chopped dill
Salt to taste
Freshly ground black pepper

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