Diabetic Thursday

It's Thursday, which means Diabetic Thursday. Here are six yummy recipes to help you through the day. I'm leaning towards the Gingerbread Raisin Muffins. The Comforting Crock Pot Chili sounds pretty good, too. Who said diabetic food has to be boring? Not us! Enjoy!

STEAK ROASTED TOMATO AND BEAN CHILI

Makes 8 servings.

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Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick

2 tbsp vegetable oil

1 medium green bell pepper, chopped

1 medium onion, chopped

2-1/2 cups no-salt added roasted tomato salsa

1/4 cup chili powder

2 tsp ground cumin

2 cans (15 ounces each) no-salt added black beans, rinsed, drained

Optional Toppings/Additions

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

Cut beef steaks into 3/4-inch pieces.

Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.

Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.

Return beef and accumulated juices to stockpot.

Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.

Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

Serve chili in bowls. Garnish with Toppings, as desired.

Nutritional Information Per Serving: Calories: 289; Protein: 32 g; Fat: 10 g; Sodium: 264 mg; Cholesterol: 78 mg; Saturated Fat: 3 g; Dietary Fiber: 6 g; Carbohydrates: 23 g

GINGERBREAD RAISIN MUFFINS

This recipe begins, “All the flavor of the dessert made into a muffin.”

Yield: 12 servings

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1180.shtml

Ingredients

1-1/2 cups all-purpose flour

2 cups Kellogg's Special K cereal, crushed to 1 cup

3/4 cup Equal Spoonful or Granulated*

1/2 cup raisins

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup low-fat buttermilk

2 egg whites

2 tablespoons vegetable oil

3 tablespoons light molasses

* May substitute 18 packets Equal sweetener

Directions

Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.

Combine flour, crushed cereal, Equal, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.

Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.

Bake in preheated 400F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 152; Protein: 4 g; Fat: 4 g; Sodium: 273 mg; Cholesterol: 1 mg; Carbohydrates: 26 g; Exchanges: 2 starch, 1/2 fat

COMFORTING CROCK POT CHILI

This one begins, “This classic and simple crock pot chili is sure to please your taste buds!”

http://www.diabeticconnect.com/diabetic-recipes/general/468-comforting-crock-pot-chili

Ingredients

1 pound ground turkey breast or very lean ground beef

1 large onion — finely chopped

5 oz pinto beans — rinsed and drained

8 1/2 oz corn — rinsed and drained

15 oz tomato sauce

14 1/2 oz diced tomatoes

10 oz diced tomato and green chilies

1 tbs. chili powder

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. salt

Directions

In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on "high" for 4 hours; remove lid and stir quickly halfway through.

Nutritional Facts: Servings 8; Serving size 1 cup; Per serving: Calories 214; Carbohydrate 24 g; Protein 16 g; Fat 6 g; Saturated Fat 2 g; Sodium 901 mg; Fiber 5

QUINOA ENCHILADA BAKE

This recipe begins, “Never tried quinoa? This enchilada bake is a great way to be introduced to the superfood.”

http://www.diabeticconnect.com/diabetic-recipes/general/7286-quinoa-enchilada-bake

Ingredients

1 TBSP olive oil

1 lb extra lean ground beef

1 medium yellow onion, chopped

1 medium green pepper, diced

3 cloves garlic finely chopped

1/2 cup dry quinoa

2 cups low sodium vegetable broth

10 oz. can diced tomatoes with green chilies, undrained

1 cup tomato sauce

2 TBSP chili powder

2 tsp cumin

Pepper to taste

1 can black beans

3/4 cup corn

Optional toppings:

Cheese, tomato, green onion, cilantro

Directions

Heat oil in a large skillet. Brown ground beef.

Add onion, pepper and garlic. Cook 2 minutes.

Pour into slow cooker along with remaining ingredients, except black beans and corn.

Cook on high for 3-31/2 hours.

40 minutes before it's done, add beans and corn. Heat last 40 minutes.

Serve over chopped romaine or tortilla (optional).

Top with desired toppings.

Nutritional Facts: Servings 12; For 1/12 the recipe excluding optional toppings: Calories 170; Saturated Fat 2 g; Sodium 242 mg; Carbohydrates 15 g; Dietary Fiber 2 g; Protein 12 g

SLOW COOKER KIELBASA, POTATOES AND CABBAGE

This recipe begins, “'Kielbasa' is more commonly known as 'polish sausage' and pairs perfectly with cabbage and potatoes seasoned with caraway seeds.

This comes from Diabetic Connect and can be viewed online at http://www.diabeticconnect.com/diabetic-recipes/general/7423-slow-cooker-kielbasa-potatoes-and-cabbage

Ingredients

1⁄2 head of cabbage, sliced into thin strips

1 potato, small, peeled, diced

1 teaspoon salt

1⁄2 teaspoon caraway seed

1 large onion, finely diced

1 1/2 pounds polish sausage, sliced into rounds

14 ounces chicken broth

Directions

Place sliced cabbage in crockpot.

Toss with diced potato, salt and caraway seed.

Add sliced onion and Polish sausage.

Pour chicken broth over all; stir lightly.

Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours).

Nutritional Facts: Servings 4; Calories 90; Total Fat 1 g; Saturated Fat 0 g; Sodium 640 mg; Potassium 630 mg; Carbohydrates 18 g; Dietary Fiber 4 g; Protein 5 g

BRUSCHETTA

Servings: 12; Difficulty Level: 2

Source: Family Circle All-Time Favorite Recipes

Find this recipe at: http://diabeticgourmet.com/recipes/html/1.shtml

Ingredients

Seasoning Oil

1/3 cup olive oil

4 cloves garlic, crushed

6 fresh basil leaves, chopped

1/8 teaspoon crushed red-pepper flakes

Tomato Topping

1-1/2 pounds plum tomatoes, chopped

1/2 cup chopped fresh basil

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 loaf French Bread (8 ounces), spit horizontally

Small fresh basil leaves for garnish

Directions

Prepare seasoning oil: Heat oil in a small skillet over medium-low heat. Add garlic, basil and red-pepper flakes; cook, stirring, 5 to 7 minutes or until garlic is golden. Cool the oil and strain.

Meanwhile, prepare tomato topping: Stir together tomatoes, basil, vinegar, oil, salt and pepper in a large bowl.

Heat oven to 500 degrees F.

Brush cut sides of split bread with about 2 tablespoons seasoning oil. Place on a baking sheet. Bake in heated 500 degree F. oven 3 to 5 minutes or until golden.

Slice toasted bread into 2-inch widths and arrange on a large serving platter. Spoon tomato topping over and garnish with fresh basil leaves.

Nutritional Information Per Serving: Calories: 126; Protein: 3 g; Fat: 7 g; Sodium: 211 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Exchanges: 1 Bread/Starch; 2 Fat