Diabetic Thursday

It's Thursday, time for six yummy diabetic recipes to dispel the myth that diabetic food is bland. Enjoy!

CORN AND BLACK BEAN SALAD

Yield: 4 cups, serving size about 1/2 cup.

Print: http://diabeticgourmet.com/recipes/html/334.shtml

Source: Diabetes Cookbook For Dummies

Book Info:http://diabeticgourmet.com/book_archive/details/88.shtml

Ingredients

1 (15-oz.) can cooked black beans, drained

1 (10-oz.) can corn kernels, drained

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

2 green onions, sliced

2 tablespoon minced parsley

1 tablespoon vegetable oil

2 tablespoons lime juice

Freshly ground black pepper, to taste

Direction

In large bowl, toss together ingredients, except pepper.

Generously sprinkle salad with pepper.

Cover and refrigerate 2-24 hours before serving.

Nutritional Information (Per Serving): Calories: 120; Protein: 6 g; Sodium: 60 mg; Cholesterol: 66 mg; Fat: 6 g; Carbohydrates: 20 g; Exchanges: 1 Bread/Starch, 1 Vegetable, 1 Fat

BROCCOLI, CHERRY TOMATO AND WATERCRESS SALAD

Makes 8 servings.

Source: AICR

Find this recipe at: http://diabeticgourmet.com/recipes/html/428.shtml

Ingredients

2 cups broccoli florets

2 cups cherry tomatoes, stems removed

1 bunch watercress, long stems trimmed, coarsely chopped and cut in half

1/2 Tbsp. red wine vinegar

1 Tbsp. extra virgin olive oil

1/2 tsp. minced garlic

Salt and freshly ground black pepper to taste

Direction

Cook broccoli in a steamer or in a microwave oven (covered with a wet paper towel), until tender but still crisp.

In a large bowl, mix together broccoli, tomatoes and watercress. In a small bowl, whisk together vinegar, olive oil, garlic, salt and black pepper. Drizzle over vegetables and toss to blend. Serve immediately.

Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 2 g; Sodium: 12 mg; Carbohydrates: 3 g; Exchanges: 1 Vegetable, 1/2 Fat

PEACH-ALMOND UPSIDE-DOWN CAKE

Makes: 8 Servings

Source: 1,001 Delicious Recipes for People with Diabetes

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

Print Version: http://diabeticgourmet.com/recipes/html/608.shtml

Ingredients

1 can (8-1/4 ounces) peaches in juice, well drained

1/2 cup unsweetened applesauce

5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener

1 egg

1/2 teaspoon vanilla

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 - 1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup reduced-fat buttermilk

1/4 cup sliced almonds

Directions

Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch round pan.

Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in medium bowl. Mix in combined flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan.

Bake at 350 degrees F. until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.

Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and sprinkle with almonds.

Nutritional Information Per Serving: Calories: 136, Fat: 2.6, Cholesterol: 27 mg, Sodium: 207 mg, Protein: 6.1 g, Carbohydrate: 19.8 Diabetic Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat

PENNE WITH GREENS AND CANNELLINI BEANS

Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.

Yield: 6 main dish servings

Source: Dreamfields Healthy Carb Pasta

Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields

Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml

Ingredients

1 box uncooked Dreamfields Penne Rigate

2 tablespoons olive oil

1/2 cup diced red bell pepper

1 tablespoon minced garlic

1/4 to 1/2 teaspoon crushed red pepper flakes

1 cup reduced-sodium, fat free chicken broth

1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces

1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)

Kosher salt and freshly ground black pepper to taste

Grated Parmesan cheese (optional)

Directions

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.

Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.

Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g

Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta. If traditional pasta is used in this recipe there is a total of 63g carbohydrate.

BROCCOLI FRITTATA

Yield: 4 Servings

Source: CDC

Find this recipe at: http://diabeticgourmet.com/recipes/html/692.shtml

Ingredients

1/2 cup non-fat cottage cheese

1/2 tsp dried dill

2 cup fat-free egg substitute

2 cups frozen chopped broccoli

1 tsp olive oil

2 tsp margarine

1 large onion, diced

Directions

Mix cottage cheese and egg substitute together; set aside.

In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.

Add broccoli and dill; saute for 5 minutes, or until broccoli mixture softens. Set vegetable aside.

Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.

As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set.

Invert onto a serving plate and cut into wedges.

Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 30; Protein: 19 g; Fat: 3 g; Sodium: 390 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 3 g; Sugars: 6 g; Carbohydrates: 12 g; Exchanges: 1 Vegetable; 2 Meat; 1 Fat