Healthy Diabetic Recipes

From www.lifescript.com and FoodFit
Spring and summer have their respective cheering sections among
seasonal produce hounds, but true culinary experts know that
nothing quite matches the medley of fresh vegetables unique to
"winter" cuisine. Take this delightful scallopine recipe,
featuring snow peas, mushrooms and even julienned carrots…
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

1 Tbsp olive oil
1 lb chicken cutlets
Salt to taste
Freshly ground black pepper
1 cup julienned carrots
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{The fat can be lowered by using a good alternative margarine
that can be cooked with and leaving out the sugar or using Splenda
instead. Take care, Gloria}

Submitted by: admin to www.dlife.com
From: National Pork Board

A different green bean casserole to grace your holiday meal.
Difficulty: easy
Servings: 9
Carb Safe: Yes

2 16-oz bags frozen pearl onions, thawed
1/2 cup balsamic vinegar, divided
2 Tbsp butter
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From: National Dairy Council and WebMD
Used to getting honey mustard dressing from a fast-food packet?
Try this homemade version. It’s sweet and sure to please.

1 cup plain, fat-free, or low-fat yogurt
3 Tbsp sweet honey deli-style mustard
2 tsp honey
1 tsp salt
1 tsp sugar

1. Stir all ingredients together until well blended.

2. Store in refrigerator until ready to serve. Dip and enjoy.

Nutritional per Serving:
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From WebMd

1/4 cup chopped onion
2 Tbsp canola oil or peanut oil
2 1/2 Tbsp rice wine vinegar
2 Tbsp water
1 Tbsp minced fresh ginger root
2 Tbsp minced celery
1 Tbsp ketchup
2 tsp light soy sauce
2 tsp light corn syrup or honey
2 tsp lemon juice
1/2 tsp minced garlic
1/8 tsp salt (add more to taste if desired)
1/8 tsp ground black pepper
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From Eating Well Magazine
The frosty chill outside doesn’t mean you have to wait months to
enjoy the fruits of summertime. Top luscious tropical fruit with
creamy coconut milk and crunchy pistachios for a simple yet
delicious dessert.
Yield: 4 servings
Active Time: 10 minutes
Total Time: 10 minutes
Ease of preparation: Easy

Luscious tropical fruit topped with creamy coconut milk and crunchy
pistachios is a simple yet delicious dessert.

16 slices ripe mango, pineapple and/or papaya
4 tsp "lite" coconut milk
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From: National Dairy Council via WebMD

1 cup plain, fat-free, or low-fat yogurt
1 Tbsp minced cilantro
2 Tbsp minced scallion
2 Tbsp fresh lime juice
Salt to taste

1. In a small bowl, combine the yogurt, cilantro, scallions and
lime juice.

2. Add salt to taste.

3. Set aside for at least an hour to allow flavors to meld. Will
keep 3 to 4 days in refrigerator.
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From www.lifescript.com and FoodFit
The word chowder has its roots in the Latin "calderia," which
meant simply "cooking pot" or "place for warming." Indeed,
"calderia" also gave us the word cauldron. While a hot bowl
of chowder was once considered peasant food unworthy of
high-class palettes, modern-day variations of the dish are
nothing if not classy…
Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes

1 slice uncooked bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
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From Eating Well Magazine
Yield: 4 servings, 1/2 cup each
Active Time: 5 minutes
Total Time: 15 minutes
Ease of preparation: Easy

"I was inspired by the news that chocolate can be good for you,"
wrote reader Jennifer Sanders of Cambridge, Ontario. "Why not
eat it for breakfast?" She shared her recipe for this heart-warming
chocolaty hot cereal. If you are looking for a way to get your
kids to start their day with a bowl of oatmeal, this is it. The
microwave is convenient, but you can also cook the oatmeal on
the stovetop following package directions. Top the cereal with
milk or soymilk and sweeten with brown sugar or no-calorie
sweetener, if desired.
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From www.diabeticlivingdiet.com
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

1 cup(s) raisins
1/2 cup(s) boiling water
1/2 cup(s) peanut butter
1/4 cup(s) butter
1/2 cup(s) sugar
1/2 cup(s) refrigerated or frozen egg product, thawed
1 tsp cinnamon, ground
1 tsp vanilla
1/2 tsp baking soda
1/2 cup(s) flour, all-purpose
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Brussels Sprouts With Walnuts And Orange

4 pints brussels sprouts
2 tablespoons orange juice
2 teaspoons lemon juice
3/4 teaspoon granulated sugar or 1 1/2 tsps. brown rice syrup
1/2 teaspoon salt
1 pinch freshly ground white pepper
1/3 cup walnut oil
1/2 cup chopped toasted walnuts
1 tablespoon orange zest in long strips

Discard and trim off yellow leaves and base from sprouts. Cut into quarters.
Cook in boiling salted water until just tender, 4 to 10 minutes. Remove from
heat and drain.
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