Diabetic Thursday

It's Diabetic Thursday, which means it's time to show how yummy (and non-boring) diabetic food can be. And if you'd like to check out more diabetic recipes, along with an occasional article pertaining to diabetes, check out my diabetic recipe blog, Diabetic Cooking.

That said, Here are today's six diabetic recipes to help you through the day. Enjoy!

STUFFED ARTICHOKE HEARTS

Yield: 8 servings

Source: The Diabetes Snack Munch Nibble Nosh Book

Find this recipe at: http://diabeticgourmet.com/recipes/html/790.shtml

Ingredients

1/3 cup chopped ripe tomato

2 tablespoons chopped chives or sliced green onion tops

1 tablespoon grated Parmesan cheese

1 teaspoon olive oil

Dash salt, or to taste (optional)

2 drops hot pepper sauce (optional)

1 (14 ounce) can whole artichoke hearts, well drained

Directions

In a small bowl, mix together the tomato, chives, Parmesan cheese, oil, and salt (if desired).

Remove coarse outer leaves from the artichokes. Cut a small sliver from the bottom of the hearts so they will stand upright. Set the artichoke hearts, bottom side down, on a plate.

Carefully open the leaves to form a cavity. Spoon the stuffing into the cavity in the hearts, dividing evenly.

Serve at once or cover and refrigerate several hours or overnight before serving.

Nutritional Information Per Serving: Calories: 22; Protein: 1 g; Fat: 1 g; Sodium: 104 mg; Cholesterol: 1 mg ; Dietary Fiber: 1 g ; Sugars: 1 g ; Carbohydrates: 3 g; Exchanges: 1 Vegetable

TACO SALAD WITH CUMIN DRESSING

Servings: 8

View recipe: http://diabeticgourmet.com/recipes/html/41.shtml

Ingredients

8 tortillas

1 teaspoon powdered mustard

2 tablespoons Parmesan cheese, grated

1 teaspoon ground cumin

8 cups romaine lettuce

1/2 cup water

1/2 teaspoon salt

4 tablespoons vegetable oil

4 tablespoons red wine vinegar

4 cups cooked turkey, chopped

1/4 teaspoon black pepper

1 teaspoon cumin seeds

1/4 teaspoon garlic powder

6 large ripe tomatoes, chopped

4 teaspoons lemon juice

2 cups cheddar cheese, grated

Directions

Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.

While hot, sprinkle on the Parmesan cheese.

Cool and break into bite-size pieces.

Chop the lettuce and arrange it in the bottom of a salad bowl.

Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.

Heat the turkey in a skillet with the cumin seeds.

Sprinkle chunks of turkey over the lettuce.

Add the tomato pieces and cheese.

Pour on the cumin dressing and top with tortilla chips.

Nutritional Information Per Serving: Calories: 205; Protein: 17 g; Fat: 11 g; Carbohydrates: 10 g; Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat

VERY BLUEBERRY SUNDAES

Yield: 4 servings

Source: The Complete Diabetes Prevention Plan

Find this recipe at: http://diabeticgourmet.com/recipes/html/793.shtml

Ingredients

Sauce:

1 cup frozen blueberries

3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur

Sugar substitute equal to 2 tablespoons sugar

Rest of ingredients:

2 cups low-fat vanilla ice cream

1/4 cup chopped toasted pecans or sliced toasted almonds

Directions

To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.

To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.

Nutritional Information Per Serving: Calories: 176; Protein: 3.9 g; Fat: 7.6 g; Sodium: 50 mg; Cholesterol: 5 mg; Saturated Fat: 1.5 g; Dietary Fiber: 2.8 g; Carbohydrates: 25 g; Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat

CHICKEN CACCIATORE

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/64.shtml

Source: Cooking Healthy and Fast

Ingredients

1 cup sliced mushrooms

1 cup tomato sauce

1 16-ounce can whole plum tomatoes

1/2 cup white wine (or cooking wine)

1/4 tsp. basil

1/4 tsp. oregano

1 bay leaf

2 tsp. minced garlic

1 chopped onion

4 half chicken breasts, skinned, boned

2 Tbsp. fat-free chicken broth

Directions

Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic.

Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes.

Add mushrooms, cook 10 minutes more.

Remove chicken from pan, boil down sauce until slightly thickened.

Serve over cooked rice.

Nutritional Information Per Serving: Calories: 217; Protein: 28 g; Fat: 3.5 g; Sodium: 382 mg; Cholesterol: 73 mg; Carbohydrates: 15 g; Exchanges: 1 Starch; 4 Lean Meat

BUTTERMILK BLUEBERRY BAKE

Makes: 6 Servings

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

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

Ingredients

1/3 cup whole-wheat flour

1/3 cup unbleached all-purpose flour

2 teaspoons baking powder

1 tablespoon crystalline fructose

1 cup buttermilk

2 tablespoons frozen orange juice concentrate

2 cups fresh blueberries

Drained orange yogurt (optional)

Directions

Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with non-stick cooking spray. In a medium-size bowl, blend flours, baking powder and fructose. Gradually stir in buttermilk and orange juice and blend. Turn into baking pan and top with berries. Bake until lightly browned, about 40 minutes. Top with a dollop of yogurt, if desired.

Nutritional Information Per Serving (1/6 of recipe): Calories: 105, Cholesterol: 2 mg, Carbohydrate: 22 g, Protein: 3 g, Sodium: 150 mg, Fat: 1 g, Diabetic Exchanges: 1-1/2 Starch/Bread

ZUCCHINI LEMON BREAD

Serving: 1/2-inch thick slice. Also contains 1g dietary fiber and 6g sugars

Yields one 18-slice loaf.

Source: The New Family Cookbook For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/355.shtml

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup sugar

1-1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup packed shredded peeled zucchini

1/3 cup chopped walnuts

1/2 teaspoon grated lemon zest

1/2 teaspoon cinnamon

1/2 cup fat-free milk

1/3 cup canola or corn oil

2 large eggs, or 1/2 cup egg substitute

Directions

Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray. Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.

Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.

Nutritional Information Per Serving: Calories: 122; Protein: 2 g; Fat: 6 g; Sodium: 206 mg; Cholesterol: 24 mg; Carbohydrates: 15 g; Exchanges: 1 Starch, 1 Fat