Diabetic Thursday

It's Diabetic Thursday. Here are six yummy diabetic recipes to try out, including Orange Tapioca and Middle Eastern-Style Chicken. Enjoy!

CHICKEN WITH PEPPERS

Servings: 4

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/309.shtml

Ingredients

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

1/2 teaspoon minced garlic

1 tablespoon olive oil

2 cups frozen stir-fry pepper blend

1 can (15 ounces) chunky Italian-seasoned tomato sauce

Salt and pepper, to taste

2 tablespoons grated Parmesan cheese

Directions

Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.

Nutritional Information Per Serving: Calories: 215; Protein: 28.5 g; Fat: 7 g; Sodium: 674 mg; Cholesterol: 71 mg; Carbohydrates: 9.7 g; Exchanges: 2 Vegetable, 3 Meat

NECTARINE AND BERRY TART

Recipe Yield: Serves 8

View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart

Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/

Ingredients

Pastry for single-crust 9-inch pie

5 cups sliced nectarines

1 cup raspberries or sliced strawberries

1 cup fresh or frozen unsweetened blueberries, partially thawed

2 teaspoons lemon juice

3 tablespoons cornstarch

1 cup Equal Spoonful*

1 teaspoon grated lemon rind

1/4 teaspoon ground allspice

* May substitute 24 packets Equal sweetener

Directions

Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.

Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.

Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.

Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.

Cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat

CHILE CORN PUDDING

Recipe Yield: Serves 6.

https://diabeticgourmet.com/diabetic-recipes/chile-corn-pudding

Ingredients

2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained

4 eggs

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne (ground red pepper)

1 (3-oz) can chopped green chiles, drained

1 cup milk

Directions

Heat oven to 350 degrees F. In large bowl, beat together all ingredients. Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.

Notes: This cream corn pudding is a sturdy custard that makes a great mate to a grilled pork roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.

Nutritional Information Per Serving: Calories: 70; Sodium: 350 mg; Protein: 4 g; Carbohydrates: 4 g; Diabetic Exchanges: 1 Vegetable

ORANGE TAPIOCA

https://diabeticgourmet.com/diabetic-recipes/orange-tapioca

Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g

Diabetic Exchanges: 1-1/2 Other Carbohydrate

MIDDLE EASTERN-STYLE CHICKEN

Yield: 10 servings

Source: The Diabetes Snack Munch Nibble Nosh Book

View online: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken

Print version: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken/print/

Ingredients

1 pound boneless, skinless chicken breast, trimmed of all fat and cut into bite-sized pieces

2 cups frozen mixed pepper and onion stir-fry

2 garlic cloves, minced

2 teaspoons olive oil

1 cup fat-free, low-sodium or regular chicken broth

(14-1/2 ounce) can low-sodium or regular diced tomato

1/2 cup dark raisins

1 large bay leaf

1-1/2 teaspoons dried thyme leaves

1 teaspoon cumin

1/4 teaspoon allspice

1/8 teaspoon cloves

1/8 teaspoon black pepper

Salt to taste (optional)

Directions

In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown.

Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.

Lower the heat again and cook over medium heat, stirring frequently, 2 or 3 minutes, or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves, and black pepper.

Bring to a boil, reduce the heat, and simmer, uncovered, about 20 minutes, or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired).

Serve at once, or transfer to a casserole, cover, and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.

Nutritional Information Per Serving: Calories: 99; Fat: 2 g; Fiber: 1 g; Sodium: 106 mg; Cholesterol: 27 mg; Protein: 11 g; Carbohydrates: 9 g; Sugars: 7 g; Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat

BEAN AND VEGETABLE STEW

Recipe Yield: 6 Servings (about 1-1/3 cups each)

Source: 1,001 Delicious Recipes For People With Diabetes

View online: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew

Print version: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew/print/

Ingredients

1 cup chopped onion

1 medium Idaho potato, unpeeled, cut into 1-inch cubes

1 large sweet potato, peeled, cut into 1-inch cubes

3/4 cup chopped green bell pepper

1 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon flour

1-1/2 cups reduced-sodium vegetable broth

1 can (15 ounces) black beans, rinsed, drained

1 can (16 ounces) tomato wedges, undrained

3/4 teaspoon dried sage leaves

Salt and pepper, to taste

Directions

Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.

Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.

Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.

Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 209; Fat: 5.5 g; Sodium: 493 mg; Protein: 7.7 g; Carbohydrates: 39 g

Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat

Diabetic Thursday

It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to check out, including Orange Tapioca and Middle Eastern-Style Chicken. Enjoy!

CHICKEN WITH PEPPERS

Servings: 4

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/309.shtml

Ingredients

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

1/2 teaspoon minced garlic

1 tablespoon olive oil

2 cups frozen stir-fry pepper blend

1 can (15 ounces) chunky Italian-seasoned tomato sauce

Salt and pepper, to taste

2 tablespoons grated Parmesan cheese

Directions

Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.

Nutritional Information Per Serving: Calories: 215; Protein: 28.5 g; Fat: 7 g; Sodium: 674 mg; Cholesterol: 71 mg; Carbohydrates: 9.7 g; Exchanges: 2 Vegetable, 3 Meat

NECTARINE AND BERRY TART

Recipe Yield: Serves 8

View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart

Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/

Ingredients

Pastry for single-crust 9-inch pie

5 cups sliced nectarines

1 cup raspberries or sliced strawberries

1 cup fresh or frozen unsweetened blueberries, partially thawed

2 teaspoons lemon juice

3 tablespoons cornstarch

1 cup Equal Spoonful*

1 teaspoon grated lemon rind

1/4 teaspoon ground allspice

* May substitute 24 packets Equal sweetener

Directions

Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.

Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.

Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.

Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.

Cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat

CHILE CORN PUDDING

Recipe Yield: Serves 6.

https://diabeticgourmet.com/diabetic-recipes/chile-corn-pudding

Ingredients

2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained

4 eggs

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne (ground red pepper)

1 (3-oz) can chopped green chiles, drained

1 cup milk

Directions

Heat oven to 350 degrees F. In large bowl, beat together all ingredients. Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.

Notes: This cream corn pudding is a sturdy custard that makes a great mate to a grilled pork roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.

Nutritional Information Per Serving: Calories: 70; Sodium: 350 mg; Protein: 4 g; Carbohydrates: 4 g; Diabetic Exchanges: 1 Vegetable

ORANGE TAPIOCA

https://diabeticgourmet.com/diabetic-recipes/orange-tapioca

Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g

Diabetic Exchanges: 1-1/2 Other Carbohydrate

MIDDLE EASTERN-STYLE CHICKEN

Yield: 10 servings

Source: The Diabetes Snack Munch Nibble Nosh Book

View online: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken

Print version: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken/print/

Ingredients

1 pound boneless, skinless chicken breast, trimmed of all fat and cut into bite-sized pieces

2 cups frozen mixed pepper and onion stir-fry

2 garlic cloves, minced

2 teaspoons olive oil

1 cup fat-free, low-sodium or regular chicken broth

(14-1/2 ounce) can low-sodium or regular diced tomato

1/2 cup dark raisins

1 large bay leaf

1-1/2 teaspoons dried thyme leaves

1 teaspoon cumin

1/4 teaspoon allspice

1/8 teaspoon cloves

1/8 teaspoon black pepper

Salt to taste (optional)

Directions

In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown.

Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.

Lower the heat again and cook over medium heat, stirring frequently, 2 or 3 minutes, or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves, and black pepper.

Bring to a boil, reduce the heat, and simmer, uncovered, about 20 minutes, or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired).

Serve at once, or transfer to a casserole, cover, and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.

Nutritional Information Per Serving: Calories: 99; Fat: 2 g; Fiber: 1 g; Sodium: 106 mg; Cholesterol: 27 mg; Protein: 11 g; Carbohydrates: 9 g; Sugars: 7 g; Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat

BEAN AND VEGETABLE STEW

Recipe Yield: 6 Servings (about 1-1/3 cups each)

Source: 1,001 Delicious Recipes For People With Diabetes

View online: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew

Print version: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew/print/

Ingredients

1 cup chopped onion

1 medium Idaho potato, unpeeled, cut into 1-inch cubes

1 large sweet potato, peeled, cut into 1-inch cubes

3/4 cup chopped green bell pepper

1 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon flour

1-1/2 cups reduced-sodium vegetable broth

1 can (15 ounces) black beans, rinsed, drained

1 can (16 ounces) tomato wedges, undrained

3/4 teaspoon dried sage leaves

Salt and pepper, to taste

Directions

Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.

Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.

Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.

Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 209; Fat: 5.5 g; Sodium: 493 mg; Protein: 7.7 g; Carbohydrates: 39 g

Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat

Diabetic Thursday

It's Diabetic Thursday. Here are six yummy diabetic recipes to try out, including Orange Tapioca and Middle Eastern-Style Chicken. Enjoy!

CHICKEN WITH PEPPERS

Servings: 4

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/309.shtml

Ingredients

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

1/2 teaspoon minced garlic

1 tablespoon olive oil

2 cups frozen stir-fry pepper blend

1 can (15 ounces) chunky Italian-seasoned tomato sauce

Salt and pepper, to taste

2 tablespoons grated Parmesan cheese

Directions

Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.

Nutritional Information Per Serving: Calories: 215; Protein: 28.5 g; Fat: 7 g; Sodium: 674 mg; Cholesterol: 71 mg; Carbohydrates: 9.7 g; Exchanges: 2 Vegetable, 3 Meat

NECTARINE AND BERRY TART

Recipe Yield: Serves 8

View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart

Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/

Ingredients

Pastry for single-crust 9-inch pie

5 cups sliced nectarines

1 cup raspberries or sliced strawberries

1 cup fresh or frozen unsweetened blueberries, partially thawed

2 teaspoons lemon juice

3 tablespoons cornstarch

1 cup Equal Spoonful*

1 teaspoon grated lemon rind

1/4 teaspoon ground allspice

* May substitute 24 packets Equal sweetener

Directions

Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.

Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.

Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.

Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.

Cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat

CHILE CORN PUDDING

Recipe Yield: Serves 6.

https://diabeticgourmet.com/diabetic-recipes/chile-corn-pudding

Ingredients

2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained

4 eggs

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne (ground red pepper)

1 (3-oz) can chopped green chiles, drained

1 cup milk

Directions

Heat oven to 350 degrees F. In large bowl, beat together all ingredients. Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.

Notes: This cream corn pudding is a sturdy custard that makes a great mate to a grilled pork roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.

Nutritional Information Per Serving: Calories: 70; Sodium: 350 mg; Protein: 4 g; Carbohydrates: 4 g; Diabetic Exchanges: 1 Vegetable

ORANGE TAPIOCA

https://diabeticgourmet.com/diabetic-recipes/orange-tapioca

Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g

Diabetic Exchanges: 1-1/2 Other Carbohydrate

MIDDLE EASTERN-STYLE CHICKEN

Yield: 10 servings

Source: The Diabetes Snack Munch Nibble Nosh Book

View online: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken

Print version: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken/print/

Ingredients

1 pound boneless, skinless chicken breast, trimmed of all fat and cut into bite-sized pieces

2 cups frozen mixed pepper and onion stir-fry

2 garlic cloves, minced

2 teaspoons olive oil

1 cup fat-free, low-sodium or regular chicken broth

(14-1/2 ounce) can low-sodium or regular diced tomato

1/2 cup dark raisins

1 large bay leaf

1-1/2 teaspoons dried thyme leaves

1 teaspoon cumin

1/4 teaspoon allspice

1/8 teaspoon cloves

1/8 teaspoon black pepper

Salt to taste (optional)

Directions

In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown.

Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.

Lower the heat again and cook over medium heat, stirring frequently, 2 or 3 minutes, or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves, and black pepper.

Bring to a boil, reduce the heat, and simmer, uncovered, about 20 minutes, or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired).

Serve at once, or transfer to a casserole, cover, and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.

Nutritional Information Per Serving: Calories: 99; Fat: 2 g; Fiber: 1 g; Sodium: 106 mg; Cholesterol: 27 mg; Protein: 11 g; Carbohydrates: 9 g; Sugars: 7 g; Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat

BEAN AND VEGETABLE STEW

Recipe Yield: 6 Servings (about 1-1/3 cups each)

Source: 1,001 Delicious Recipes For People With Diabetes

View online: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew

Print version: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew/print/

Ingredients

1 cup chopped onion

1 medium Idaho potato, unpeeled, cut into 1-inch cubes

1 large sweet potato, peeled, cut into 1-inch cubes

3/4 cup chopped green bell pepper

1 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon flour

1-1/2 cups reduced-sodium vegetable broth

1 can (15 ounces) black beans, rinsed, drained

1 can (16 ounces) tomato wedges, undrained

3/4 teaspoon dried sage leaves

Salt and pepper, to taste

Directions

Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.

Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.

Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.

Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 209; Fat: 5.5 g; Sodium: 493 mg; Protein: 7.7 g; Carbohydrates: 39 g

Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat

Diabetic Thursday

It's Diabetic Thursday. Here are six yummy diabetic recipes to try out, including Orange Tapioca and Middle Eastern-Style Chicken. Enjoy!

CHICKEN WITH PEPPERS

Servings: 4

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/309.shtml

Ingredients

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

1/2 teaspoon minced garlic

1 tablespoon olive oil

2 cups frozen stir-fry pepper blend

1 can (15 ounces) chunky Italian-seasoned tomato sauce

Salt and pepper, to taste

2 tablespoons grated Parmesan cheese

Directions

Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.

Nutritional Information Per Serving: Calories: 215; Protein: 28.5 g; Fat: 7 g; Sodium: 674 mg; Cholesterol: 71 mg; Carbohydrates: 9.7 g; Exchanges: 2 Vegetable, 3 Meat

NECTARINE AND BERRY TART

Recipe Yield: Serves 8

View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart

Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/

Ingredients

Pastry for single-crust 9-inch pie

5 cups sliced nectarines

1 cup raspberries or sliced strawberries

1 cup fresh or frozen unsweetened blueberries, partially thawed

2 teaspoons lemon juice

3 tablespoons cornstarch

1 cup Equal Spoonful*

1 teaspoon grated lemon rind

1/4 teaspoon ground allspice

* May substitute 24 packets Equal sweetener

Directions

Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.

Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.

Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.

Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.

Cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat

CHILE CORN PUDDING

Recipe Yield: Serves 6.

https://diabeticgourmet.com/diabetic-recipes/chile-corn-pudding

Ingredients

2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained

4 eggs

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne (ground red pepper)

1 (3-oz) can chopped green chiles, drained

1 cup milk

Directions

Heat oven to 350 degrees F. In large bowl, beat together all ingredients. Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.

Notes: This cream corn pudding is a sturdy custard that makes a great mate to a grilled pork roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.

Nutritional Information Per Serving: Calories: 70; Sodium: 350 mg; Protein: 4 g; Carbohydrates: 4 g; Diabetic Exchanges: 1 Vegetable

ORANGE TAPIOCA

https://diabeticgourmet.com/diabetic-recipes/orange-tapioca

Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g

Diabetic Exchanges: 1-1/2 Other Carbohydrate

MIDDLE EASTERN-STYLE CHICKEN

Yield: 10 servings

Source: The Diabetes Snack Munch Nibble Nosh Book

View online: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken

Print version: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken/print/

Ingredients

1 pound boneless, skinless chicken breast, trimmed of all fat and cut into bite-sized pieces

2 cups frozen mixed pepper and onion stir-fry

2 garlic cloves, minced

2 teaspoons olive oil

1 cup fat-free, low-sodium or regular chicken broth

(14-1/2 ounce) can low-sodium or regular diced tomato

1/2 cup dark raisins

1 large bay leaf

1-1/2 teaspoons dried thyme leaves

1 teaspoon cumin

1/4 teaspoon allspice

1/8 teaspoon cloves

1/8 teaspoon black pepper

Salt to taste (optional)

Directions

In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown.

Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.

Lower the heat again and cook over medium heat, stirring frequently, 2 or 3 minutes, or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves, and black pepper.

Bring to a boil, reduce the heat, and simmer, uncovered, about 20 minutes, or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired).

Serve at once, or transfer to a casserole, cover, and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.

Nutritional Information Per Serving: Calories: 99; Fat: 2 g; Fiber: 1 g; Sodium: 106 mg; Cholesterol: 27 mg; Protein: 11 g; Carbohydrates: 9 g; Sugars: 7 g; Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat

BEAN AND VEGETABLE STEW

Recipe Yield: 6 Servings (about 1-1/3 cups each)

Source: 1,001 Delicious Recipes For People With Diabetes

View online: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew

Print version: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew/print/

Ingredients

1 cup chopped onion

1 medium Idaho potato, unpeeled, cut into 1-inch cubes

1 large sweet potato, peeled, cut into 1-inch cubes

3/4 cup chopped green bell pepper

1 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon flour

1-1/2 cups reduced-sodium vegetable broth

1 can (15 ounces) black beans, rinsed, drained

1 can (16 ounces) tomato wedges, undrained

3/4 teaspoon dried sage leaves

Salt and pepper, to taste

Directions

Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.

Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.

Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.

Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 209; Fat: 5.5 g; Sodium: 493 mg; Protein: 7.7 g; Carbohydrates: 39 g

Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat

Diabetic Thursday

It's time for another Diabetic Thursday. Here are six yummy diabetic recipes to help you through the day, including Orange Tapioca and Middle Eastern-Style Chicken. Enjoy!

CHICKEN WITH PEPPERS

Servings: 4

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/309.shtml

Ingredients

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

1/2 teaspoon minced garlic

1 tablespoon olive oil

2 cups frozen stir-fry pepper blend

1 can (15 ounces) chunky Italian-seasoned tomato sauce

Salt and pepper, to taste

2 tablespoons grated Parmesan cheese

Directions

Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.

Nutritional Information Per Serving: Calories: 215; Protein: 28.5 g; Fat: 7 g; Sodium: 674 mg; Cholesterol: 71 mg; Carbohydrates: 9.7 g; Exchanges: 2 Vegetable, 3 Meat

NECTARINE AND BERRY TART

Recipe Yield: Serves 8

View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart

Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/

Ingredients

Pastry for single-crust 9-inch pie

5 cups sliced nectarines

1 cup raspberries or sliced strawberries

1 cup fresh or frozen unsweetened blueberries, partially thawed

2 teaspoons lemon juice

3 tablespoons cornstarch

1 cup Equal Spoonful*

1 teaspoon grated lemon rind

1/4 teaspoon ground allspice

* May substitute 24 packets Equal sweetener

Directions

Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.

Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.

Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.

Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.

Cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat

CHILE CORN PUDDING

Recipe Yield: Serves 6.

https://diabeticgourmet.com/diabetic-recipes/chile-corn-pudding

Ingredients

2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained

4 eggs

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne (ground red pepper)

1 (3-oz) can chopped green chiles, drained

1 cup milk

Directions

Heat oven to 350 degrees F. In large bowl, beat together all ingredients. Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.

Notes: This cream corn pudding is a sturdy custard that makes a great mate to a grilled pork roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.

Nutritional Information Per Serving: Calories: 70; Sodium: 350 mg; Protein: 4 g; Carbohydrates: 4 g; Diabetic Exchanges: 1 Vegetable

ORANGE TAPIOCA

https://diabeticgourmet.com/diabetic-recipes/orange-tapioca

Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g

Diabetic Exchanges: 1-1/2 Other Carbohydrate

MIDDLE EASTERN-STYLE CHICKEN

Yield: 10 servings

Source: The Diabetes Snack Munch Nibble Nosh Book

View online: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken

Print version: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken/print/

Ingredients

1 pound boneless, skinless chicken breast, trimmed of all fat and cut into bite-sized pieces

2 cups frozen mixed pepper and onion stir-fry

2 garlic cloves, minced

2 teaspoons olive oil

1 cup fat-free, low-sodium or regular chicken broth

(14-1/2 ounce) can low-sodium or regular diced tomato

1/2 cup dark raisins

1 large bay leaf

1-1/2 teaspoons dried thyme leaves

1 teaspoon cumin

1/4 teaspoon allspice

1/8 teaspoon cloves

1/8 teaspoon black pepper

Salt to taste (optional)

Directions

In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown.

Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.

Lower the heat again and cook over medium heat, stirring frequently, 2 or 3 minutes, or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves, and black pepper.

Bring to a boil, reduce the heat, and simmer, uncovered, about 20 minutes, or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired).

Serve at once, or transfer to a casserole, cover, and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.

Nutritional Information Per Serving: Calories: 99; Fat: 2 g; Fiber: 1 g; Sodium: 106 mg; Cholesterol: 27 mg; Protein: 11 g; Carbohydrates: 9 g; Sugars: 7 g; Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat

BEAN AND VEGETABLE STEW

Recipe Yield: 6 Servings (about 1-1/3 cups each)

Source: 1,001 Delicious Recipes For People With Diabetes

View online: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew

Print version: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew/print/

Ingredients

1 cup chopped onion

1 medium Idaho potato, unpeeled, cut into 1-inch cubes

1 large sweet potato, peeled, cut into 1-inch cubes

3/4 cup chopped green bell pepper

1 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon flour

1-1/2 cups reduced-sodium vegetable broth

1 can (15 ounces) black beans, rinsed, drained

1 can (16 ounces) tomato wedges, undrained

3/4 teaspoon dried sage leaves

Salt and pepper, to taste

Directions

Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.

Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.

Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.

Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 209; Fat: 5.5 g; Sodium: 493 mg; Protein: 7.7 g; Carbohydrates: 39 g

Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat

Diabetic Thursday

It's Diabetic Thursday. Here are six yummy diabetic recipes to try out, including Orange Tapioca and Middle Eastern-Style Chicken. Enjoy!

CHICKEN WITH PEPPERS

Servings: 4

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/309.shtml

Ingredients

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

1/2 teaspoon minced garlic

1 tablespoon olive oil

2 cups frozen stir-fry pepper blend

1 can (15 ounces) chunky Italian-seasoned tomato sauce

Salt and pepper, to taste

2 tablespoons grated Parmesan cheese

Directions

Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.

Nutritional Information Per Serving: Calories: 215; Protein: 28.5 g; Fat: 7 g; Sodium: 674 mg; Cholesterol: 71 mg; Carbohydrates: 9.7 g; Exchanges: 2 Vegetable, 3 Meat

NECTARINE AND BERRY TART

Recipe Yield: Serves 8

View online with photo: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart

Print version: https://diabeticgourmet.com/diabetic-recipes/nectarine-and-berry-tart/print/

Ingredients

Pastry for single-crust 9-inch pie

5 cups sliced nectarines

1 cup raspberries or sliced strawberries

1 cup fresh or frozen unsweetened blueberries, partially thawed

2 teaspoons lemon juice

3 tablespoons cornstarch

1 cup Equal Spoonful*

1 teaspoon grated lemon rind

1/4 teaspoon ground allspice

* May substitute 24 packets Equal sweetener

Directions

Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.

Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal, lemon peel and allspice. Toss to coat.

Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.

Bake tart in preheated 425F oven 35 to 40 minutes or until crust is golden and fruit is tender.

Cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 188; Fat: 7 g; Sodium: 101 mg; Cholesterol: 5 mg; Protein: 2 g; Carbohydrates: 29 g; Diabetic Exchanges: 1 fruit, 1 starch, 1 fat

CHILE CORN PUDDING

Recipe Yield: Serves 6.

https://diabeticgourmet.com/diabetic-recipes/chile-corn-pudding

Ingredients

2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn kernels, drained

4 eggs

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne (ground red pepper)

1 (3-oz) can chopped green chiles, drained

1 cup milk

Directions

Heat oven to 350 degrees F. In large bowl, beat together all ingredients. Pour into greased 6-cup baking dish, bake for 45-50 minutes, until knife inserted in center comes out clean. Serve warm or at room temperature.

Notes: This cream corn pudding is a sturdy custard that makes a great mate to a grilled pork roast. It can be served warm or close to room temperature. Leftovers should be covered and refrigerated.

Nutritional Information Per Serving: Calories: 70; Sodium: 350 mg; Protein: 4 g; Carbohydrates: 4 g; Diabetic Exchanges: 1 Vegetable

ORANGE TAPIOCA

https://diabeticgourmet.com/diabetic-recipes/orange-tapioca

Recipe Yield: Serves: 4 (1 Serving = 1/2 Cup)

Source: The New Family Cookbook For People with Diabetes

Book Title: The New Family Cookbook For People with Diabetes

Ingredients

1-1/2 cup fat-free milk

3 tablespoons quick-cooking tapioca

1 large egg, beaten, or 1/4 cup egg substitute

1 tablespoon sugar

Pinch of salt

1/2 cup orange juice

1/2 teaspoon pure vanilla extract

1 orange, peeled, seeded, and diced

Directions

Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.

Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.

Nutrition Facts Per Serving: Calories: 117; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg; Protein: 5 g; Carbohydrates: 21 g

Diabetic Exchanges: 1-1/2 Other Carbohydrate

MIDDLE EASTERN-STYLE CHICKEN

Yield: 10 servings

Source: The Diabetes Snack Munch Nibble Nosh Book

View online: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken

Print version: https://diabeticgourmet.com/diabetic-recipes/middle-eastern-style-chicken/print/

Ingredients

1 pound boneless, skinless chicken breast, trimmed of all fat and cut into bite-sized pieces

2 cups frozen mixed pepper and onion stir-fry

2 garlic cloves, minced

2 teaspoons olive oil

1 cup fat-free, low-sodium or regular chicken broth

(14-1/2 ounce) can low-sodium or regular diced tomato

1/2 cup dark raisins

1 large bay leaf

1-1/2 teaspoons dried thyme leaves

1 teaspoon cumin

1/4 teaspoon allspice

1/8 teaspoon cloves

1/8 teaspoon black pepper

Salt to taste (optional)

Directions

In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown.

Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.

Lower the heat again and cook over medium heat, stirring frequently, 2 or 3 minutes, or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves, and black pepper.

Bring to a boil, reduce the heat, and simmer, uncovered, about 20 minutes, or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired).

Serve at once, or transfer to a casserole, cover, and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.

Nutritional Information Per Serving: Calories: 99; Fat: 2 g; Fiber: 1 g; Sodium: 106 mg; Cholesterol: 27 mg; Protein: 11 g; Carbohydrates: 9 g; Sugars: 7 g; Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat

BEAN AND VEGETABLE STEW

Recipe Yield: 6 Servings (about 1-1/3 cups each)

Source: 1,001 Delicious Recipes For People With Diabetes

View online: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew

Print version: https://diabeticgourmet.com/diabetic-recipes/bean-and-vegetable-stew/print/

Ingredients

1 cup chopped onion

1 medium Idaho potato, unpeeled, cut into 1-inch cubes

1 large sweet potato, peeled, cut into 1-inch cubes

3/4 cup chopped green bell pepper

1 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon flour

1-1/2 cups reduced-sodium vegetable broth

1 can (15 ounces) black beans, rinsed, drained

1 can (16 ounces) tomato wedges, undrained

3/4 teaspoon dried sage leaves

Salt and pepper, to taste

Directions

Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.

Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.

Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.

Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 209; Fat: 5.5 g; Sodium: 493 mg; Protein: 7.7 g; Carbohydrates: 39 g

Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat

Diabetic Thursday

Since today is Thursday (at least according to my calendar), it's time for six diabetic recipes. Enjoy!

SPINACH AND TORTELLINI SOUP

Yield: 6 servings

Serving Size: About 1 cup each

Source: 1,001 Delicious Recipes for People with Diabetes

Print Version: http://diabeticgourmet.com/recipes/html/488.shtml

Ingredients

Vegetable cooking spray

2 cups sliced carrots

1/4 cup sliced green onions and tops

2 cloves garlic, minced

1 teaspoon dried basil leaves

2 cans (15 ounces each) reduced-sodium chicken broth

1-1/2 cups water

1 package (9 ounces) fresh low-fat tomato and cheese tortellini

3 cups torn spinach leaves

2-3 teaspoons lemon juice

1/8 - 1/4 teaspoon ground nutmeg

1/8 teaspoon pepper

Directions

Spray bottom of large saucepan with cooking spray; heat over medium heat until hot. Saute carrots, green onions, garlic, and basil until onions are tender, about 5 minutes.

Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes.

Heat broth mixture to boiling; stir in torellini and spinach. Reduce heat and simmer, uncovered, until tortellini are al dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.

Nutritional Information Per Serving: Calories: 170; Protein: 8.6 g; Sodium: 177 mg; Cholesterol: 17.7 mg; Fat: 3.5 g; Carbohydrates: 26.9 g; Exchanges: 1 Vegetable, 1-1/2 Bread, 1/2 Fat

HEARTY MUSHROOM SOUP

Prep Time: 15 Minutes - Cost: $

Servings: 6 - Difficulty Level: 2

Source: Family Circle's "All-time Favorite Recipes"

Find this recipe at: http://diabeticgourmet.com/recipes/html/83.shtml

Ingredients

1/2 cup chopped onion

3 strips bacon, diced

1 pound mushrooms, thinly sliced

1/3 cup all-purpose flour

5-3/4 cups (46 ounces) chicken broth

1 cup hot water

1 small packet lower-sodium chicken bouillon granules

1-1/4 pounds all-purpose potatoes, peeled and cubed

2 tablespoons dry sherry

1/2 cup heavy cream

1 tablespoon chopped fresh parsley

Directions

Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.

Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream. Genly reheat, stirring occasionally.

Ladle into soup bowls. Garnish with parsley.

Nutritional Information Per Serving: Calories: 222; Protein: 6 g; Fat: 12 g; Carbohydrates: 22 g; Exchanges: 1-1/2 Starch, 1 Low-Fat Meat, 1 Fat

BEAN AND VEGETABLE STEW

Yield: 6 Servings (about 1-1/3 cups each)

Source: 1,001 Delicious Recipes For People With Diabetes

View recipe: http://diabeticgourmet.com/recipes/html/905.shtml

Ingredients

1 cup chopped onion

1 medium Idaho potato, unpeeled, cut into 1-inch cubes

1 large sweet potato, peeled, cut into 1-inch cubes

3/4 cup chopped green bell pepper

1 teaspoon minced garlic

2 tablespoons olive oil

1 tablespoon flour

1-1/2 cups reduced-sodium vegetable broth

1 can (15 ounces) black beans, rinsed, drained

1 can (16 ounces) tomato wedges, undrained

3/4 teaspoon dried sage leaves

Salt and pepper, to taste

Directions

Saute onion, potato, sweet potato, bell pepper, and garlic in oil in large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.

Add remaining ingredients, except salt and pepper, to saucepan; heat to boiling.

Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes.

Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 209; Protein: 7.7 g; Fat: 5.5 g; Sodium: 493 mg; Cholesterol: 0 mg; Carbohydrates: 39 g; Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat

CHOCOLATE-DIPPED STRAWBERRIES

Yield: 8 servings

Serving Size: 3 strawberries

View online: 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

CRANBERRY-APPLE SPINACH SALAD

Yield: 4 servings

Print Version: http://diabeticgourmet.com/recipes/html/442.shtml

Ingredients

6 cups moderately packed fresh spinach leaves

1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette

1 cup matchstick-sized pieces apple

1/4 cup dried cranberries

1/4 cup chopped walnuts or toasted pecans

1/4 cup crumbled reduced-fat feta or blue cheese

Directions

Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.

Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.

Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g; Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat

CALI-FLORIDA CHILI

Serves: 6. Serving Size: 1/6 of recipe

Source: 1,001 Recipes For People with Diabetes

Author: Sue Spitler

Find this recipe at: http://diabeticgourmet.com/recipes/html/494.shtml

Ingredients

1 tsp crushed mixed peppercorns, divided

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

4 cups sliced plum tomatoes

1 cup diced sun-dried tomatoes (not in oil)

1 cup Zinfandel OR dry red wine OR reduced-sodium chicken broth

2 dried California chilies, chopped

4 tsp chili powder

1 avocado, chopped

2 tbsp sunflower seeds, toasted

Salt, to taste

6 tbsp finely chopped fresh purple basil

Directions

Sprinkle 1/2 teaspoon peppercorns in a medium non-stick skillet; add chicken and saute until pieces are lightly browned.

Combine fresh and dried tomatoes, wine, chilies, and chili powder in large saucepan; stir in chicken. Heat to boiling; reduce heat and simmer, covered, 6 minutes. Uncover and simmer until slightly thickened, about 5 minutes.

Stir in avocado, sunflower seeds, and remaining 1/2 teaspoon peppercorns. Season to taste with salt. Spoon into bowl; sprinkle with basil.

Nutritional Information Per Serving: Calories: 258; Protein: 21.5 g; Fat: 9.2 g; Sodium: 272 mg; Cholesterol: 46 mg; Carbohydrates: 19.7 g; Exchanges: 4 Vegetable, 2 Meat, 1 Fat