Diabetic Thursday

It's time for another Diabetic Thursday, the last one of 2018. Today's six recipes include Peachy Kabobs and Lemony Sugar Snap and Chicken Stir-Fry. Enjoy!

MARINATED ARTICHOKE APPETIZERS

Yield: 24 appetizers

Serving Size: 1 appetizer

Source: The Complete Diabetes Prevention Plan

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=776

Online version: http://diabeticgourmet.com/recipes/html/776.shtml

Ingredients

24 marinated artichoke quarters, drained

24 cherry or grape tomatoes

8-ounce block reduced-fat white cheddar or Swiss cheese, cut into 24 cubes

Directions

Skewer one artichoke piece, tomato, and cheese cube onto a toothpick. Serve immediately or cover and refrigerate until ready to serve.

Nutritional Information Per Serving: Calories: 37; Protein: 3 g; Fat: 2.1 g; Sodium: 92 mg; Cholesterol: 5 mg; Saturated Fat: 0.6 g; Carbohydrates: 1.8 g; Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable

CUBAN BLACK BEANS

Contains 9 grams of dietary fiber

8 servings

Serving size: 1 cup

Source: How to Cook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/262.shtml

Ingredients

2-1/2 cups dried black beans

Enough water to cover the beans

2 qt water

2 Tbsp olive oil

1 medium onion, chopped

1 green pepper, sliced

1 tsp oregano

1 bay leaf

1/4 tsp pepper

1/2 tsp ginger

1 tsp salt

1 tsp chili powder

2 tsp lime juice

2 tsp cumin

Directions

Cover the beans with cold water and soak them for 8-12 hours. Discard the water. Then combine all ingredients in a large stock- pot. Bring the mixture to a boil over medium-high heat.

Once the mixture boils, reduce the heat and allow beans to simmer for 1 1/2 - 2 hours with cover slightly ajar. (The age of dried beans affects their cooking time. Older beans take longer; fresh beans cook faster.)

Nutritional Information Per Serving: Calories: 233; Protein: 13 g; Fat: 4 g; Sodium: 29 mg; Cholesterol: 0 mg; Carbohydrates: 37 g; Exchanges: 2-1/2 Starch; 1 Lean Meat

PEACHY KABOBS

Serves 8

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=815

Online version: http://diabeticgourmet.com/recipes/html/815.shtml

Ingredients

1/4 pound ham, cooked, cut into 3/4-inch cubes

1 banana, cut into 1/2-inch slices

1 8 1/4-oz can pineapple chunks, drained (reserve juice)

1/4 cup peach preserves

1 tablespoon pineapple juice

Directions

Drain pineapple chunks, reserving juice.Thread skewers evenly with ham, banana and pineapple.

In small bowl, stir together peach preserves and 1 tablespoon of reserved pineapple juice. Brush sauce over kabobs.

Nutritional Information Per Serving: Calories: 70; Protein: 3 g; Sodium: 190 mg; Cholesterol: 5 mg; Saturated Fat: 0 g; Carbohydrates: 15 g

CALYPSO BEEF SOUP

This recipe starts off, “This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.”

Makes 6 servings

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=819

Online version with photo: http://diabeticgourmet.com/recipes/html/819.shtml

Ingredients

1-1/2 pounds 95% ground beef

1 cup diced peeled sweet potato

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 teaspoon curry powder

2 tablespoons all-purpose flour

2 cups water or ready-to-serve beef broth

1 can (15-1/2 ounces) black-eyed peas, rinsed, drained

1 can (13-1/2 ounces) light unsweetened coconut milk

2 cups packed fresh baby spinach leaves

3 tablespoons chopped fresh thyme

Salt and ground black pepper

Directions

Heat large nonstick skillet over medium heat until hot.

Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.

Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder.

Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally.

Stir in flour; cook and stir 1 minute.

Stir in water, black-eyed peas and coconut milk; bring to a boil.

Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender.

Stir in spinach and thyme. Cook 1 minute or until spinach wilts.

Season with salt and black pepper, as desired.

Nutritional Information Per Serving: Calories: 308; Protein: 30 g; Fat: 11 g; Sodium: 327 mg; Cholesterol: 76 mg; Saturated Fat: 6 g; Dietary Fiber: 4 g; Carbohydrates: 22 g

LEMONY SUGAR SNAP AND CHICKEN STIR-FRY

Yield: 4 servings

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=824

Online version: http://diabeticgourmet.com/recipes/html/824.shtml

Source: The Eating Well Diabetes Cookbook

Ingredients

1 pound boneless, skinless chicken breasts, trimmed of fat

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

1/3 cup all-purpose flour

3 teaspoons extra-virgin olive oil, divided

12 ounces sugar snap peas or snow peas (4 cups), trimmed of stem ends and strings

1 (14 ounce) can reduced-sodium chicken broth

3 cloves garlic, minced

1/4 cup finely chopped fresh parsley

1 tablespoon freshly grated lemon zest

1 tablespoon lemon juice

Directions

Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)

Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.

Add the remaining 2 teaspoons oil to the pan and heat on high until very hot. Add chicken and cook, stirring, until lightly browned and opaque in the center, about 4 minutes. Transfer the chicken to a bowl with the peas.

Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.

Nutritional Information Per Serving: Calories: 263; Protein: 31 g; Fat: 6 g; Sodium: 290 mg; Cholesterol: 68 mg; Dietary Fiber: 3 g; Carbohydrates: 15 g; Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat

VEGGIE PATCH SOUP

Yield: 10 servings

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=835

Online version: http://diabeticgourmet.com/recipes/html/835.shtml

Source: Mr. Food Every Day's a Holiday Diabetic Cookbook

Ingredients

6 cups water

2 medium-sized white potatoes, peeled and cut into 1-inch chunks

4 large tomatoes, cored and cut into 1-inch chunks

4 medium-sized carrots, peeled and cut into 1-inch chunks

3 medium-sized zucchini, cut into 1-inch chunks

2 medium-sized green bell peppers, coarsely chopped

2 medium-sized onions, coarsely chopped

3 garlic cloves, minced

1-1/2 teaspoons salt

1/2 teaspoon black pepper

Directions

In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.

Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.

Nutritional Information Per Serving: Calories: 84; Protein: 2 g; Sodium: 383 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 7 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch, 2 Vegetable