Diabetic Thursday

Since it's Thursday, it's time for this week's Diabetic Thursday recipes. Enjoy!

EGGPLANT AND TOMATO CASSEROLE

Yield: 8 servings

Source: 1,001 Recipes For People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

View Online: http://diabeticgourmet.com/recipes/html/310.shtml

Ingredients

1 large eggplant (2 pounds), peeled, cut into 1-inch cubes

1/2 cup seasoned dry bread crumbs

1/3 cup chopped onion

3 cloves garlic

1-1/2 teaspoons dried oregano leaves, divided

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves

Salt and pepper, to taste

2 eggs

3 medium tomatoes, sliced

1/4 cup grated fat-free Parmesan cheese

Directions

Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.

Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.

Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.

Nutritional Information Per Serving: Calories: 98; Protein: 5.1g; Sodium: 245mg; Cholesterol: 53.3mg; Fat: 1.9g; Carbohydrates: 16.9g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

BROCCOLI SLAW

Yield: 8 servings

Source: The Complete Diabetes Prevention Plan

Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

View Online: http://diabeticgourmet.com/recipes/html/771.shtml

Ingredients

12-ounce package broccoli slaw mix (about 5 cups)

1 medium apple, cut into matchstick-sized pieces

1/3 cup dark raisins

1/3 cup roasted salted sunflower seeds

Dressing:

1/2 cup plus 2 tablespoons nonfat or light mayonnaise

1 tablespoon sugar substitute or sugar

1 tablespoon apple cider vinegar

Directions

Combine the broccoli, apple, raisins, and sunflower seeds in a large bowl, and toss to mix well.

Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the broccoli mixture and toss to mix well. Add a little more mayonnaise if the salad seems too dry.

Cover the salad and chill for at least 1 hour before serving.

Nutritional Information Per Serving: Calories: 80; Protein: 2.2g; Sodium: 186mg; Cholesterol: 0mg; Fat: 2.7g; Saturated Fat: 0.3g; Dietary Fiber: 2.7g; Carbohydrates: 13g; Exchanges: 1 Vegetable, 1/2 Fruit, 1/2 Fat

ICED MOCHA SHERBET

Yield: 4 servings

Source: Light and Easy Diabetes Cuisine

Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml

View online: http://diabeticgourmet.com/recipes/html/576.shtml

Ingredients

1-1/2 cups evaporated non-fat milk

1 teaspoon pure vanilla extract

2 tablespoons carob powder

1 tablespoon crystalline fructose

2 tablespoons frozen orange juice concentrate

1 tablespoon instant coffee granules

1 tablespoon part-skim ricotta cheese

Directions

Mix all ingredients together in blender and turn into metal trays.

Place in freezer and stir with fork from time to time to break up ice crystals.

When ready to serve, process again so the sherbet is soft.

Nutritional Information Per Serving: Calories: 121; Protein: 8g; Sodium: 117mg; Cholesterol: 5mg; Fat: 0.5g; Carbohydrates: 22g

PINEAPPLE LIME SORBET

To view this online, click here. Yield: 4 servings

Ingredients

1-1/2 cups pineapple puree

2 teaspoons grated lime or lemon zest

3/4 cup freshly squeezed lime or lemon juice

1/4 cup water

Thin slices lime or lemon

Directions

In a bowl, stir together pineapple puree, lime zest and juice, water and, if desired, sugar. In an ice cream maker, freeze according to manufacturer's directions. Divide among 4 individual dessert dishes.

Serve garnished with thin slices of lime.

Nutritional Information Per Serving : Calories: 38; Protein: 1 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 11 g; Exchanges: 2/3 Fruit

SLOW COOKER SQUASH MEDLEY

Yield: 8 servings

View online: http://diabeticgourmet.com/recipes/html/758.shtml

Source: Fix-It and Forget-It Diabetic Cookbook

Ingredients

8 (up to 8 ounces total) summer squash, each about 4-inch long, thinly sliced

1/2 teaspoon salt

2 tomatoes, peeled and chopped

1/4 cup sliced green onions

Half a small sweet green pepper, chopped

1 chicken bouillon cube

1/4 cup hot water

4 slices bacon, fried and crumbled

1/4 cup fine dry bread crumbs

Directions

Sprinkle squash with salt.

In slow cooker, layer half the squash, tomatoes, onions, and pepper. Repeat layers.

Dissolve bouillon in hot water. Pour into slow cooker. Top with bacon. Sprinkle bread crumbs over top. Cover. Cook on LOW 4-6 hours.

Nutritional Information Per Serving: Calories: 47; Protein: 2 g; Fat: 2 g; Sodium: 339 mg; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 6 g; Exchanges: 1 Vegetable, 1/2 Fat

FOIL-ROASTED HERB POTATOES

Yield: 4 servings, 1/2 cup each

Source: "The Diabetes Food and Nutrition Bible"

Info: http://diabeticgourmet.com/book_archive/details/11.shtml

Ingredients

1 pound Yukon Gold potatoes, cubed

2 tablespoons olive oil

2 sprigs rosemary

2 sprigs oregano

2 sprigs thyme

Salt and pepper to taste

1 teaspoon paprika

Directions

Preheat the oven to 400 degrees F. Tear four large sheets of foil.

Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet.

Roast the potatoes in the oven for 35 minutes.

Place one packet on each dinner plate and allow diners to open their packets.

Nutritional Information Per Serving (About 1/2 cup): Calories: 146, Fat: 6 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g, Diabetic Exchanges: 1-1/2 Starch, 1 Fat