It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to help get you through the day, including Spicy Pumpkin Pie and Walnut-Stuffed Turkey Breast with Cider Gravy. Enjoy!
ITALIAN PITA CRISPS
Yield: 32 appetizers (8 servings). 4 crisps per serving.
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/849.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY
Makes 10 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1136.shtml
Ingredients
1 Granny Smith apple, peeled, cored and quartered
3/4 lb. large shallots, quartered
3 cups fat-free, reduced sodium chicken broth
1/2 cup apple cider
1 Tbsp. apple cider vinegar
2 Tbsp. flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp. dried thyme
1/4 tsp. ground sage
2 tsp. canola oil, divided
1/2 tsp. salt
Freshly ground black pepper
6-7 lb. whole turkey breast
Directions
Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.
Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil. Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.
Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.
Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.
Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.
Nutritional Information Per Serving: Calories: 300; Protein: 44 g; Fat: 9 g; Sodium: 200 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 11 g
APRICOT-WALNUT SWIRL COFFEECAKE
This begins, “This simple-to-make coffeecake, with it's apricot, cinnamon a nd nut filling, has all the richness of full fat and the taste of sugar.
Yield: 16 servings
View Online: http://diabeticgourmet.com/recipes/html/1119.shtml
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
BAKED VANILLA CUSTARD
This recipe begins, “Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.”
Yield: 10 servings
Source: Equal ®
Find this recipe at: http://diabeticgourmet.com/recipes/html/874.shtml
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Nutritional Information Per Serving: Calories: 90; Protein: 7 g; Fat: 5 g; Sodium: 124 mg; Cholesterol: 135 mg; Carbohydrates: 5 g; Exchanges: 1/2 milk, 1/2 lean meat
SNACKERS CRACKERS
Servings: 1 serving (1/2 cup)
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/161.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=161
Ingredients
5 cups oyster crackers
1 tsp canola oil
1 tsp dry minced onion
1 tsp garlic powder
1 tsp onion powder
2 tsp dry dill weed
1 tsp dry parsley flakes
2 tsp water
1/3 cup non-fat yogurt
1/3 cup fresh shredded Parmesan cheese
Directions
Measure crackers into 9" x 13" baking dish; set aside.
In a large teflon coated skillet, heat oil to medium heat. Add dry onion and stir rapidly with wooden spoon. Quickly add other spices, stirring constantly. Add water; mix well.
Stir in yogurt until well blended. Add oyster crackers and stir mixture until spices coat crackers.
Spoon entire mixture back into cake pan. Sprinkle Parmesan evenly over crackers.
Bake at 275F for 6-8 minutes, stirring occasionally. Bake until Parmesan is melted. Cool crackers thoroughly and place them in covered container for storage.
Nutritional Information Per Serving: Calories: 127; Protein: 4 g; Fat: 5 g; Sodium: 362 mg; Cholesterol: 3 mg; Carbohydrates: 18 g; Exchanges: 1 Starch/Bread; 1 Fat
Showing posts with label Italian Pita Crisps. Show all posts
Showing posts with label Italian Pita Crisps. Show all posts
Thursday, June 4, 2020
Thursday, March 21, 2019
Diabetic Thursday
It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to help get you through the day, including Spicy Pumpkin Pie and Walnut-Stuffed Turkey Breast with Cider Gravy. Enjoy!
ITALIAN PITA CRISPS
Yield: 32 appetizers (8 servings). 4 crisps per serving.
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/849.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY
Makes 10 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1136.shtml
Ingredients
1 Granny Smith apple, peeled, cored and quartered
3/4 lb. large shallots, quartered
3 cups fat-free, reduced sodium chicken broth
1/2 cup apple cider
1 Tbsp. apple cider vinegar
2 Tbsp. flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp. dried thyme
1/4 tsp. ground sage
2 tsp. canola oil, divided
1/2 tsp. salt
Freshly ground black pepper
6-7 lb. whole turkey breast
Directions
Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.
Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil. Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.
Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.
Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.
Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.
Nutritional Information Per Serving: Calories: 300; Protein: 44 g; Fat: 9 g; Sodium: 200 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 11 g
APRICOT-WALNUT SWIRL COFFEECAKE
This begins, “This simple-to-make coffeecake, with it's apricot, cinnamon a nd nut filling, has all the richness of full fat and the taste of sugar.
Yield: 16 servings
View Online: http://diabeticgourmet.com/recipes/html/1119.shtml
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
BAKED VANILLA CUSTARD
This recipe begins, “Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.”
Yield: 10 servings
Source: Equal ®
Find this recipe at: http://diabeticgourmet.com/recipes/html/874.shtml
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Nutritional Information Per Serving: Calories: 90; Protein: 7 g; Fat: 5 g; Sodium: 124 mg; Cholesterol: 135 mg; Carbohydrates: 5 g; Exchanges: 1/2 milk, 1/2 lean meat
SNACKERS CRACKERS
Servings: 1 serving (1/2 cup)
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/161.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=161
Ingredients
5 cups oyster crackers
1 tsp canola oil
1 tsp dry minced onion
1 tsp garlic powder
1 tsp onion powder
2 tsp dry dill weed
1 tsp dry parsley flakes
2 tsp water
1/3 cup non-fat yogurt
1/3 cup fresh shredded Parmesan cheese
Directions
Measure crackers into 9" x 13" baking dish; set aside.
In a large teflon coated skillet, heat oil to medium heat. Add dry onion and stir rapidly with wooden spoon. Quickly add other spices, stirring constantly. Add water; mix well.
Stir in yogurt until well blended. Add oyster crackers and stir mixture until spices coat crackers.
Spoon entire mixture back into cake pan. Sprinkle Parmesan evenly over crackers.
Bake at 275F for 6-8 minutes, stirring occasionally. Bake until Parmesan is melted. Cool crackers thoroughly and place them in covered container for storage.
Nutritional Information Per Serving: Calories: 127; Protein: 4 g; Fat: 5 g; Sodium: 362 mg; Cholesterol: 3 mg; Carbohydrates: 18 g; Exchanges: 1 Starch/Bread; 1 Fat
ITALIAN PITA CRISPS
Yield: 32 appetizers (8 servings). 4 crisps per serving.
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/849.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY
Makes 10 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1136.shtml
Ingredients
1 Granny Smith apple, peeled, cored and quartered
3/4 lb. large shallots, quartered
3 cups fat-free, reduced sodium chicken broth
1/2 cup apple cider
1 Tbsp. apple cider vinegar
2 Tbsp. flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp. dried thyme
1/4 tsp. ground sage
2 tsp. canola oil, divided
1/2 tsp. salt
Freshly ground black pepper
6-7 lb. whole turkey breast
Directions
Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.
Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil. Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.
Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.
Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.
Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.
Nutritional Information Per Serving: Calories: 300; Protein: 44 g; Fat: 9 g; Sodium: 200 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 11 g
APRICOT-WALNUT SWIRL COFFEECAKE
This begins, “This simple-to-make coffeecake, with it's apricot, cinnamon a nd nut filling, has all the richness of full fat and the taste of sugar.
Yield: 16 servings
View Online: http://diabeticgourmet.com/recipes/html/1119.shtml
Ingredients
Walnut Filling:
1/2 cup sugar-free apricot preserves or apricot spreadable fruit
3/4 cup Equal Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped nuts
Coffeecake:
2-1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful/Granulated*
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2% milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
* May substitute 12 packets Equal sweetener
** May substitute 48 packets Equal sweetener
Directions
For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
Invert onto rack and cool.
Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutritional Information Per Serving: Calories: 175; Protein: 4 g; Fat: 7 g; Sodium: 308 mg; Cholesterol: 18 mg; Carbohydrates: 27 g; Exchanges: 2 starch, 1 fat
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
BAKED VANILLA CUSTARD
This recipe begins, “Traditional baked custard with half the calories. Made with Equal and reduced-fat milk, all the great flavor is still there. Garnished with fresh fruit and mint it looks good, too.”
Yield: 10 servings
Source: Equal ®
Find this recipe at: http://diabeticgourmet.com/recipes/html/874.shtml
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
Nutritional Information Per Serving: Calories: 90; Protein: 7 g; Fat: 5 g; Sodium: 124 mg; Cholesterol: 135 mg; Carbohydrates: 5 g; Exchanges: 1/2 milk, 1/2 lean meat
SNACKERS CRACKERS
Servings: 1 serving (1/2 cup)
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/161.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=161
Ingredients
5 cups oyster crackers
1 tsp canola oil
1 tsp dry minced onion
1 tsp garlic powder
1 tsp onion powder
2 tsp dry dill weed
1 tsp dry parsley flakes
2 tsp water
1/3 cup non-fat yogurt
1/3 cup fresh shredded Parmesan cheese
Directions
Measure crackers into 9" x 13" baking dish; set aside.
In a large teflon coated skillet, heat oil to medium heat. Add dry onion and stir rapidly with wooden spoon. Quickly add other spices, stirring constantly. Add water; mix well.
Stir in yogurt until well blended. Add oyster crackers and stir mixture until spices coat crackers.
Spoon entire mixture back into cake pan. Sprinkle Parmesan evenly over crackers.
Bake at 275F for 6-8 minutes, stirring occasionally. Bake until Parmesan is melted. Cool crackers thoroughly and place them in covered container for storage.
Nutritional Information Per Serving: Calories: 127; Protein: 4 g; Fat: 5 g; Sodium: 362 mg; Cholesterol: 3 mg; Carbohydrates: 18 g; Exchanges: 1 Starch/Bread; 1 Fat
Thursday, August 6, 2015
Diabetic Thursday
Years ago, before I had a diabetic to cook for, I thought that diabetic food would be complicated and boring. Turns out, that couldn't be farther from the truth. These six recipes show how easy and non-boring diabetic food can be. Enjoy!
CHICKEN AND BROCCOLI CASSEROLE
Makes: 6 Servings (1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/602.shtml
Ingredients
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Directions
Pre-heat oven to 425 degrees F.
Place stuffing mix and melted margarine in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients.
Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutritional Information Per Serving: Calories: 257; Protein: 18 g; Fat: 9 g; Sodium: 795 mg; Cholesterol: 45 mg; Carbohydrates: 26 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
CHICKEN BREASTS WITH ROSEMARY
Find this recipe at: http://diabeticgourmet.com/recipes/html/277.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Yield: 4 Servings
Ingredients
1 tablespoon olive oil, divided
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breast halves (4 ounces each)
1/3 cup dry white wine or reduced-sodium chicken broth
1 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves
1/2 diced, peeled fresh tomato
Directions
Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.
Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.
Nutritional Information Per Serving: Calories: 188; Protein: 25.6 g; Fat: 6.4 g; Sodium: 209 mg; Cholesterol: 69 mg; Carbohydrates: 2.6 g; Exchanges: 1/2 Vegetable, 3 Meat
ITALIAN PITA CRISPS
Serves: 8 (32 appetizers)
Serving Size: 4 crisps
Source: The New Family Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/600.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F.
Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
CHICKEN GUMBO SOUP
Yield: 6 servings
Serving size: 1 cup
Source: The New Soul Food Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/279.shtml
Ingredients
1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Directions
Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
Add the tomatoes, corn, and okra and simmer for 15 minutes.
In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Nutritional Information Per Serving: Calories: 279; Protein: 23 g; Fat: 7 g; Sodium: 720 mg; Cholesterol: 43 mg; Carbohydrates: 31 g; Exchanges: 2-1/2 Starch; 2 Lean Meat
CORN, LEEK AND RED PEPPER CASSEROLE
Find this recipe at: http://diabeticgourmet.com/recipes/html/604.shtml
Source: The Best Diabetes Cookbook
Yield: 6 Servings
Ingredients
1 teaspoon vegetable oil
1 teaspoon minced garlic
1 cup sliced leeks
1 cup chopped red peppers
2 cups corn kernels
2-1/2 tablespoons all-purpose flour
2 whole eggs
2 egg whites
1-1/3 cups 2% evaporated milk
1/4 cup chopped fresh dill (or 2 teaspoons dried)
1/4 cup bread crumbs
1/2 teaspoon margarine or butter
Directions
Preheat oven to 350 degrees F.
Spray a 2-quart casserole dish with vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil over medium heat. Add garlic, leeks and red peppers and cook for 7 minutes, or until tender, stirring occasionally; set aside.
Put 1 cup of corn in food processor with flour; puree. Add whole eggs, egg whites, evaporated milk and dill; process until smooth.
In large bowl, combine sauteed vegetables, corn puree and remaining 1 cup corn. Pour into prepared dish. Combine bread crumbs and margarine until crumbly. Sprinkle over top of casserole and bake for 30 minutes or until set at center.
Nutritional Information Per Serving: Calories: 169; Protein: 8 g; Fat: 5 g; Sodium: 110 mg; Cholesterol: 76 mg; Dietary Fiber: 2 g ; Carbohydrates: 26 g; Exchanges: 1 Starch, 2 Vegetable, 1 Fat
FUNKY PEAR AND APPLE SAUCE
Serves: 4
Source: Light and Easy Diabetes Cuisine
View Recipe: http://diabeticgourmet.com/recipes/html/777.shtml
Ingredients
2 ripe Anjou or Bose pears
2 Granny Smith or Golden Delicious apples
1/2 cup fresh cranberries
2 tablespoons frozen orange juice concentrate
1 cinnamon stick
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
4 walnut halves
Directions
Cut pears and apples in half and core.
Place in a medium-size saucepan with remaining ingredients except walnuts and bring to a boil. Reduce heat, cover and simmer over low heat 10 to 20 minutes until fruit is tender.
Discard cinnamon stick. Strain through food mill and serve warm or chilled, topped with a walnut half.
Nutritional Information Per Serving: Calories: 95; Protein: 1 g; Fat: 2 g; Sodium: 1 mg; Cholesterol: 0 mg; Carbohydrates: 21 g; Exchanges: 1-1/2 Fruit
CHICKEN AND BROCCOLI CASSEROLE
Makes: 6 Servings (1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/602.shtml
Ingredients
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Directions
Pre-heat oven to 425 degrees F.
Place stuffing mix and melted margarine in a mixing bowl and combine completely.
Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients.
Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutritional Information Per Serving: Calories: 257; Protein: 18 g; Fat: 9 g; Sodium: 795 mg; Cholesterol: 45 mg; Carbohydrates: 26 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
CHICKEN BREASTS WITH ROSEMARY
Find this recipe at: http://diabeticgourmet.com/recipes/html/277.shtml
Source: 1,001 Delicious Recipes for People with Diabetes
Yield: 4 Servings
Ingredients
1 tablespoon olive oil, divided
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breast halves (4 ounces each)
1/3 cup dry white wine or reduced-sodium chicken broth
1 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves
1/2 diced, peeled fresh tomato
Directions
Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.
Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.
Nutritional Information Per Serving: Calories: 188; Protein: 25.6 g; Fat: 6.4 g; Sodium: 209 mg; Cholesterol: 69 mg; Carbohydrates: 2.6 g; Exchanges: 1/2 Vegetable, 3 Meat
ITALIAN PITA CRISPS
Serves: 8 (32 appetizers)
Serving Size: 4 crisps
Source: The New Family Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/600.shtml
Ingredients
2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F.
Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 59; Protein: 2 g; Fat: 2 g; Sodium: 88 mg; Cholesterol: 0 mg; Dietary Fiber: 0 g; Sugars: 0 g; Carbohydrates: 8 g; Exchanges: 1/2 Starch, 1/2 Fat
CHICKEN GUMBO SOUP
Yield: 6 servings
Serving size: 1 cup
Source: The New Soul Food Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/279.shtml
Ingredients
1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Directions
Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
Add the tomatoes, corn, and okra and simmer for 15 minutes.
In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Nutritional Information Per Serving: Calories: 279; Protein: 23 g; Fat: 7 g; Sodium: 720 mg; Cholesterol: 43 mg; Carbohydrates: 31 g; Exchanges: 2-1/2 Starch; 2 Lean Meat
CORN, LEEK AND RED PEPPER CASSEROLE
Find this recipe at: http://diabeticgourmet.com/recipes/html/604.shtml
Source: The Best Diabetes Cookbook
Yield: 6 Servings
Ingredients
1 teaspoon vegetable oil
1 teaspoon minced garlic
1 cup sliced leeks
1 cup chopped red peppers
2 cups corn kernels
2-1/2 tablespoons all-purpose flour
2 whole eggs
2 egg whites
1-1/3 cups 2% evaporated milk
1/4 cup chopped fresh dill (or 2 teaspoons dried)
1/4 cup bread crumbs
1/2 teaspoon margarine or butter
Directions
Preheat oven to 350 degrees F.
Spray a 2-quart casserole dish with vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil over medium heat. Add garlic, leeks and red peppers and cook for 7 minutes, or until tender, stirring occasionally; set aside.
Put 1 cup of corn in food processor with flour; puree. Add whole eggs, egg whites, evaporated milk and dill; process until smooth.
In large bowl, combine sauteed vegetables, corn puree and remaining 1 cup corn. Pour into prepared dish. Combine bread crumbs and margarine until crumbly. Sprinkle over top of casserole and bake for 30 minutes or until set at center.
Nutritional Information Per Serving: Calories: 169; Protein: 8 g; Fat: 5 g; Sodium: 110 mg; Cholesterol: 76 mg; Dietary Fiber: 2 g ; Carbohydrates: 26 g; Exchanges: 1 Starch, 2 Vegetable, 1 Fat
FUNKY PEAR AND APPLE SAUCE
Serves: 4
Source: Light and Easy Diabetes Cuisine
View Recipe: http://diabeticgourmet.com/recipes/html/777.shtml
Ingredients
2 ripe Anjou or Bose pears
2 Granny Smith or Golden Delicious apples
1/2 cup fresh cranberries
2 tablespoons frozen orange juice concentrate
1 cinnamon stick
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
4 walnut halves
Directions
Cut pears and apples in half and core.
Place in a medium-size saucepan with remaining ingredients except walnuts and bring to a boil. Reduce heat, cover and simmer over low heat 10 to 20 minutes until fruit is tender.
Discard cinnamon stick. Strain through food mill and serve warm or chilled, topped with a walnut half.
Nutritional Information Per Serving: Calories: 95; Protein: 1 g; Fat: 2 g; Sodium: 1 mg; Cholesterol: 0 mg; Carbohydrates: 21 g; Exchanges: 1-1/2 Fruit
Subscribe to:
Comments (Atom)