Diabetic Thursday

It's Diabetic Thursday. Here are today's six yummy diabetic recipes to help you through the day, including Easy Homemade Meatloaf and Lemon Poppy Seed Cake. Enjoy!

CHOCOLATE-DIPPED STRAWBERRIES

Yield: 8 servings

Serving Size: 3 strawberries

Source: California Strawberry Commission

Find this recipe at: http://diabeticgourmet.com/recipes/html/754.shtml

Ingredients

2 pint baskets California strawberries

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

Finely chopped toasted almonds or pistachios (optional)

Directions

Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.

In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.

Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.

Refrigerate until chocolate is set.

For Double- and Triple- Dipped Strawberries:

After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.

To Drizzle Strawberries with Chocolate:

Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.

NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.

Nutritional Information Per Serving: Calories: 193; Protein: 3 g; Fat: 13 g; Sodium: 59 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 22 g

ITALIAN BEEF STUFFED SHELLS MARINARA

Makes 4 servings

View online with photo and print: http://diabeticgourmet.com/recipes/html/1304.shtml

Ingredients

12 ounces cooked beef pot roast or brisket

20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

1 cup lowfat cottage cheese

3/4 cup grated Parmesan cheese, divided

1 large egg, slightly beaten

1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves

2 cloves garlic, minced

Sauce:

1 jar (24 ounces) pasta sauce

Salt and pepper (optional)

Chopped fresh basil (optional)

Directions

Preheat oven to 375F.

Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.

Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil.

Bake in 375F oven 20 minutes or until heated through.

Remove foil; sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.

Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving: Calories: 364; Protein: 40 g; Fat: 13 g; Sodium: 238 mg; Cholesterol: 119 mg; Saturated Fat: 5 g; Dietary Fiber: 4 g; Carbohydrates: 20 g

CHICKEN SOUP WITH LIME AND CILANTRO

Yield: 5 cups

Serving size: 1 cup

Source: The New Family Cookbook for People with Diabetes

View recipe: http://diabeticgourmet.com/recipes/html/687.shtml

Ingredients

1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth

1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)

3 tablespoons fresh lime juice

1/4 cup coarsely cilantro leaves

Directions

Bring the broth to a simmer in a large saucepan.

Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.

Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.

Ladle into soup bowls; sprinkle with cilantro.

Nutritional Information Per Serving: Calories: 102; Protein: 18 g; Fat: 4 g; Sodium: 126 mg; Cholesterol: 41 mg; Dietary Fiber: 0 g; Sugars: 1 g; Carbohydrates: 2 g; Exchanges: 2 Lean Meat

NEW ENGLAND MINI CORN CAKES

Yield: 12 servings

Source: "200 Healthy Recipes in 30 minutes or Less!" by Robyn Webb

Info: http://diabeticgourmet.com/book_archive/details/74.shtml

Notes: Make silver dollar pancakes the easy way, with a muffin tin.

Ingredients

Nonstick cooking spray

1-1/3 cups yellow cornmeal

1-1/3 cups unbleached white flour

4 teaspoons baking powder

3 eggs, beaten

1 cup evaporated fat-free milk

2 tablespoons honey

2 tablespoons low-calorie margarine

3 teaspoons maple extract

Directions

Preheat the oven to 400 degrees.

Spray 24 muffin cups with nonstick cooking spray. Combine all ingredients and mix until blended.

Fill each muffin cup one-third full with batter. Bake for 13 minutes until browned. Each pancake should be 1/2 inch high.

Nutritional Information Per Serving (2 cakes): Calories: 163, Fat: 3 g, Cholesterol: 54 mg, Sodium: 177 mg, Carbohydrate: 29 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 6 g; Diabetic Exchanges: 2 Starch

EASY HOMEMADE MEATLOAF

Servings: 6

To view this recipe online, click here.

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well. Form into a loaf. Place in foil-lined 5x9 pan. Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258 ; Protein: 7 g ; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

LEMON POPPY SEED CAKE

Contains 2 grams dietary fiber and 14 grams sugars.

Makes: 1 Cake (9 Servings)

Source: The New Family Cookbook For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/347.shtml

Ingredients

1 cup all-purpose flour

1/2 cup sugar

1/3 cup poppy seeds

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/4 cup margarine, melted

2 large egg whites, or 1/4 cup egg substitute

1/2 cup fat-free milk

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon pure vanilla extract

2 tablespoons powdered sugar

Directions

Preheat the oven to 350 degrees F. Prepare a 9-inch-square baking pan with nonstick pan spray.

Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.

Add the margarine, egg whites, milk, lemon juice, zest, and vanilla. Mix just until the dry ingredients are moistened. Pour into the prepared pan. Bake 30 minutes, or until the cake springs back when the center is lightly pressed.

Cool on a wire rack. Sift powdered sugar over the cake. Cut into 3-inch squares to serve.

Nutritional Information Per Serving: Calories: 183; Protein: 4 g; Fat: 7 g; Sodium: 242 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: Other Carbohydrate: 1-1/2, Fat: 1-1/2