Diabetic Thursday

It's Thursday, which means (ta-da) Diabetic Thursday. So...here are today's six diabetic recipes. Enjoy!

MISO ONION SOUP

Yield: 8 servings

View online: http://diabeticgourmet.com/recipes/html/515.shtml

Ingredients

2 Tbsp. canola oil, divided

3 peeled red (Spanish) onions, halved and thinly-sliced

1 tsp. sugar or equivalent sugar-substitute

1 Tbsp. Dijon-style mustard

1 tsp. dried thyme

3 cups fat-free, reduced-sodium beef broth

5 cups water

Salt and freshly ground black pepper

6 1-inch thick slices whole-wheat Italian bread

1/4 cup red or brown rice miso

1/3 cup freshly-grated Parmesan cheese (optional)

Directions

Heat half the oil in large Dutch oven or pot over medium-high heat. Add the onions, stirring to coat them with oil. Cover tightly, reduce heat to medium low and cook until onions are wilted, about 10 minutes.

Sprinkle the sugar over the onions and stir in. Increase heat and saute until onions are well browned, about 12 minutes, stirring often.

Remove the pot from heat and scrape it to loosen all the browned bits on the bottom. Stir in mustard, thyme, broth and water. Return to high heat and cook until liquid comes to a boil. Reduce the heat, partially cover the pot and simmer until the onions are very soft, 30 to 40 minutes.

Meanwhile, brush bread on both sides with remaining oil. Grill or toast bread in 400 degree oven. Set aside to cool. Cut into rough cubes with a sharp, serrated knife.

Place the miso in a small bowl. Gradually stir in about 1/4 cup of the soup, mixing until well blended. Stir the mixture into the soup. Season to taste with salt and pepper.

Ladle soup into deep bowls. Sprinkle top with toasted bread cubes. Sprinkle 1 scant tablespoon cheese on top (optional).

Nutritional Information Per Serving: Calories: 102; Protein: 5 g; Fat: 4 g; Sodium: 608 mg; Carbohydrates: 13 g; Less than 1 g saturated fat, 3 g dietary fiber; Exchanges: 3/4 Bread/Starch, 1 Vegetable, 1 Fat

GRILLED CHICKEN WITH FRUIT SALSA

Yield: 4 servings.

Serving Size: about 4 ounces

Source: The Diabetes Food and Nutrition Bible

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

View online: http://diabeticgourmet.com/recipes/html/537.shtml

Ingredients

Fruit Salsa:

2 cans (8 oz each) crushed pineapple, packed in juice, drained

1 mango, peeled and cubed

1/2 papaya, peeled and cubed

2 Tbsp rice vinegar

1 Tbsp finely minced cilantro

1 Tbsp minced red pepper

Grilled Chicken:

2 whole chicken breasts, boned, skinned, halved (10 oz meat each)

2 tsp olive oil

Garnish:

Kiwi slices

Directions

In a medium bowl, combine salsa ingredients. Cover and refrigerate for 1 hour.

Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil the chicken about 7 minutes per side or until no pink remains.

To serve: Place fruit salsa on a plate using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice.

Nutritional Information Per Serving: Calories: 305; Calories from Fat: 54 ; Protein: 32 g; Fat: 6 g; Sodium: 79 mg; Cholesterol: 85 mg; Dietary Fiber: 3 g; Sugars: 25 g; Carbohydrates: 30 g; Exchanges: 4 Very Lean Meat; 2 Fruit; 1 Fat

BLUEBERRY CRUMBLE

Makes: 2-1/2 cups (5 Servings)

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

2/3 cup graham cracker crumbs

2 tablespoons sugar

1/2 tablespoon ground cinnamon

2 tablespoons margarine

2 cups fresh blueberries

Directions

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.

Place the berries in a prepared baking dish. Cover with the crumb mixture. Bake 30 minutes. Serve warm.

Nutritional Information Per Serving (1/2 cup): Calories: 164, Fat: 6 g, Cholesterol: 0 mg, Sodium: 159 mg, Carbohydrate: 26 g, Dietary Fiber: 2 g, Sugars: 13 g, Protein: 2 g; Diabetic Exchanges: 1 Starch, 1/2 Fruit, 1 Fat

TUNA SALAD WRAP

This starts off, “Use vegetables in wraps, which hold better than sandwiches if you keep the wrapper flexible and don't overstuff them. The following recipe uses cream cheese and a lettuce leaf to prevent the moist filling from turning the wrapper soggy. Cold wraps usually improve in flavor by sitting in the refrigerator overnight.” Makes 4 wraps.

Find this recipe at: http://diabeticgourmet.com/recipes/html/231.shtml

Ingredients

1 can (6.5 oz.) water-packed white tuna, drained

1 small carrot, shredded

1/4 cup finely chopped celery

1/4 cup finely chopped green pepper

1/2 Tbsp. dried chives or chervil

2-4 Tbsp. nonfat mayonnaise

Salt and freshly ground black pepper, to taste

4 8-inch flour tortillas

4 Tbsp. nonfat cream cheese

4 well-dried leaves of leafy green lettuce slightly smaller than a tortilla

1/2 cup shredded reduced-fat cheddar cheese

4 sprigs fresh mint, cilantro, or flat-leaf parsley

Directions

In small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayonnaise to make a moist (but not wet) salad. Add salt and freshly ground pepper to taste.

On each tortilla, spread a thin layer of cream cheese (about 1 tablespoon) across the center two-thirds of tortilla's surface, leaving a 2-inch margin along edges. Center 1 lettuce leaf on top of each tortilla. Press leaf into cream cheese. Spread one-fourth of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla. Sprinkle one-fourth of cheese over each tortilla and top with sprig of fresh mint or other fresh herb.

Fold the bottom of the tortilla up to cover the top of the filling. Fold in the two sides a quarter-inch. Roll tortilla up, holding side folds in. Roll wraps tightly and as firmly as possible to ensure packets stays closed. Tightly seal each in plastic wrap and refrigerate until ready to serve or pack. Wraps made without wet ingredients can keep for 24 hours or more without getting soggy.

Nutritional Information Per Serving: Calories: 238; Protein: 20 g; Fat: 6 g; Sodium: 534 mg; Carbohydrates: 24 g; Exchanges: 2 Low-Fat Meat; 1 Bread/Starch; 1-1/2 Vegetable

BAKED CHICKEN PARMESAN

Servings: 6

Find this recipe at: http://diabeticgourmet.com/recipes/html/228.shtml

Ingredients

Vegetable oil spray

4 slices whole-wheat bread

1/4 cup plus 2 tablespoons grated Parmesan cheese

1-1/2 tablespoons finely snipped fresh parsley

1-1/2 teaspoons paprika

3/4 teaspoon garlic powder

1/2 teaspoon dried thyme, crumbled

1/2 cup nonfat or low-fat buttermilk

Vegetable oil spray

6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed

Directions

Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.

In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.

Pour buttermilk into a shallow bowl.

Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.

Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Nutritional Information Per Serving: Calories: 209; Protein: 38 g; Fat: 1 g; Sodium: 303 mg; Cholesterol: 68 mg; Carbohydrates: 11 g; Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat

CHICKEN WITH TRI-COLORED PEPPERS

Yield: 4 servings

Source: The Diabetes Food and Nutrition Bible

Find this recipe at: http://diabeticgourmet.com/recipes/html/403.shtml

Ingredients

2 teaspoons canola oil

1 pound boneless, skinless chicken breasts, cut into 2-inch strips

1/2 cup diced onion

2 cloves garlic, minced

1 each small red, yellow, and green bell peppers, seeded and sliced into 1-inch strips

1/2 cup fat-free, reduced-sodium chicken broth

2 tablespoons lite soy sauce

1 tablespoon white wine (optional)

1/2 teaspoon sesame oil

2 teaspoons cornstarch

Directions

In a wok or heavy skillet over medium-high heat, heat the canola oil. Add the chicken and saute for 2 minutes. Add the onion and garlic and saute for 4-5 minutes more.

Remove the chicken and onion from the pan. Add the peppers and saute for 5 minutes.

Combine the broth, soy sauce, white wine, sesame oil, and cornstarch in a measuring cup and mix well.

Add the sauce to the peppers. Add the chicken and onions back to the pan. Stir for 1-2 minutes until sauce has thickened.

Nutritional Information Per Serving: Calories: 204; Protein: 27 g; Fat: 6 g; Sodium: 425 mg; Cholesterol: 68 mg; Carbohydrates: 10 g; Exchanges: 4 Very Lean Meat, 2 Vegetable, 1/2 Fat