Diabetic Thursday

It's Diabetic Thursday, time to prove that diabetic food doesn't have to be boring. Today's six recipes include Fajita Turkey Burgers and Stuffed Peppers. Enjoy!

NO-BAKE CHOCOLATE COCONUT DROP COOKIES

This comes from Diabetic Connect. Makes 25 cookies.

To view this online, click here.

Ingredients

1/2 Cup Bittersweet (60%) Chocolate Chips

1/2 Cup Salted Butter (one stick)

1/2 Cup Skim Milk

1 tsp Vanilla Extract

1 Cup Unsweetened Shredded Coconut

3 Cups Rolled Oats

Directions

Place chocolate chips in a microwave-safe plastic cup (the plastic cup will keep the chocolate from scalding). Melt in 15 second intervals, stirring in between until almost all the chips have melted. Stir chocolate to melt any remaining chips. Heating too long will result in burnt chocolate. Set chocolate aside while completing step 2.

Combine butter, milk, and vanilla. Heat in mircowave until butter is melted and milk is steaming. You don't want to boil the milk, just scald it. Ours took about 2 1/2 minutes.

Add melted chocolate to the milk mixture and stir well to incorporate the chocolate.

Add oats to mixture and stir to coat oats well. Repeat adding the coconut.

Refrigerate mixture for about 15 minutes. While mixture is chilling, line a cooking sheet or two with wax paper.

Using two spoons, scoop up about 1 tbsp of mixture and 'drop' onto wax paper. Flatten tops of cookies to form a cookie shape. - OR - Using your hands pick up about 1 tbsp of mixture and roll/squish into a ball and set on wax paper. Flatten tops of cookies to form a cookie shape.

Chill cookies in refrigerator for 1 hour to set. Refrigerate cookies in an airtight container for up to two weeks.

*Note: If desired you can add desired amount of sugar or sugar substitute to milk mixture before heating it up. This WILL change the nutritional values.

Also if desired you can use different chocolate chips but note that it WILL change the nutritional values.

CHOCOLATE CHEESECAKE SNACKS

This comes from Diabetic Connect. Makes 10 servings; serving size 1 snack cup.

To view this online, click here.

Ingredients

2 (8-oz) packages of cream cheese

1/3 cup unsweetened cocoa powder

1/3 cup Splenda

1 oz unflavored gelatin

1 cup boiling water

Raspberries, optional garnish

Directions

Dissolve gelatin powder in 1 cup boiling water stirring to make sure it's fully dissolved.

In large mixing bowl cream together softened cream cheese, cocoa powder and sweetener until it starts to blend together.

While mixing cream cheese combo, gradually add the gelatin mixture, with mixer on low so not to splatter too much.

When fully blended, pour into 10 snack-cups and refrigerate about an hour until set.

Keeps covered in the fridge for a week. Add raspberries for a garnish.

STUFFED PEPPERS

Servings: 8

Source: The New American Heart Association Cookbook

View Online: http://diabeticgourmet.com/recipes/html/238.shtml

Ingredients

4 large bell peppers, any color or combination

1 teaspoon olive oil

2 medium tomatoes, chopped (about 1-1/2 cups)

1 medium crookneck squash, diced (about 2 cups)

1 medium zucchini, diced (about 2 cups)

1/2 cup diced onion (1 medium)

2 medium cloves garlic, minced, or 1 tsp bottled minced garlic

2 cups cooked brown rice (1/2 to 2/3 cup uncooked)

1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)

1/4 cup sliced water chestnuts (2 ounces)

1 cup no-salt-added tomato juice

Directions

Preheat oven to 375 degrees F.

Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat oil in a large skillet over medium heat, swirling to coat bottom. Saute tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini is tender-crisp, 3 to 4 minutes. Don't overcook.

In a medium bowl, combine rice, cheese, and water chestnuts. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in 9-inch round or square casserole dish, then carefully pour tomato juice around peppers. Bake, uncovered, for 30 minutes.

Nutritional Information Per Serving

Calories: 119 ; Protein: 5 g ; Fat: 1 g ; Sodium: 68 mg; Cholesterol: 1 mg ; Carbohydrates: 23 g Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable

WARM ASPARAGUS AND RED PEPPER SALAD

Yield: 4 servings

Print: http://diabeticgourmet.com/recipes/html/499.shtml

Source: "The Everyday Low-Carb Slow Cooker Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/15.shtml

Ingredients

2 tablespoons extra-virgin olive oil

1 large red bell pepper, cut into 1/4-inch-thick slices, then cut into bite-sized pieces

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon red wine vinegar

1/4 cup shredded or shaved Parmesan cheese

Directions

In a large skillet, over medium heat, warm olive oil; add red pepper, asparagus, salt, and pepper. Saute until asparagus is tender but still crisp, about 5 minutes.

Add vinegar to skillet and stir to combine with vegetables. Remove from heat and transfer mixture to a serving dish; cool slightly. Top vegetables with the Parmesan cheese and serve while still warm.

Nutritional Information Per Serving: Calories: 101; Protein: 4 g; Sodium: 90 mg; Cholesterol: 3 mg; Fat: 8 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable, 1 Fat

FAJITA TURKEY BURGER

Makes 5 servings

See the recipe with photo here: http://diabeticgourmet.com/recipes/html/1326.shtml

Ingredients

1/2 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon crushed red pepper flakes

1 teaspoon paprika

Salt and freshly ground pepper, if desired

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 cup salsa, drained

3/4 cup cilantro, divided

2 onions, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

Wholly Guacamole classic or spicy dip, if desired

Wholly Guacamole salsa, if desired

5 reduced-calorie hamburger buns, split

1/3 cup shredded reduced-fat Monterey Jack cheese

Directions

In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.

Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally.

Always cook to well done, 165F as measured by a meat thermometer.

Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.

To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.

Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 260; Protein: 29 g; Fat: 7 g; Sodium: 410 mg; Cholesterol: 60 mg; Saturated Fat: 3.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 23 g

MEXICAN FRITTATA

This recipe begins, “This flavorful egg and turkey frittata recipe will wake up your taste buds.”

Makes 9 servings

See the recipe with photo here: http://diabeticgourmet.com/recipes/html/1339.shtml

Ingredients

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 teaspoon cumin

1 tablespoon vegetable oil

1 green bell pepper, chopped

2 cups sliced small mushrooms

1 tablespoon chipotle peppers in adobo sauce, finely chopped

3 cups egg substitute or 12 eggs

1/2 cup milk

1/4 cup chopped fresh cilantro

1 cup shredded low-fat Mexican blend cheese

1/3 cup sliced green onions

Directions

Heat oven to 350F.

Mist 8 x 8-inch baking dish with cooking spray.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers.

Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed.

Stir in turkey, cheese, mushroom mixture and green onions.

Spoon mixture into baking dish.

Bake 30 to 40 minutes or until set.

Nutritional Information Per Serving: Calories: 170; Protein: 24 g; Fat: 6 g; Sodium: 300 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 4 g