 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |
Anytime Sweet Bread
E-mail recipe Print recipeQuick Info:
Servings
Contains Wheat/Gluten
Vegetarian
Most Popular
Diabetes-Friendly
Nutritional Info (Per serving):
Calories: 176, Saturated Fat: 0g,
Sodium: 140mg, Dietary Fiber: 2g,
Total Fat: 1g, Carbs: 40g, Sugars:
24g, Cholesterol: 0mg, Protein: 3g
Exchanges: Starch: 2.5
Carb Choices: 2.5
Recipe Source:
Reproduced with permission from
"ADA Cookbooks"© American Diabetes
Association ® Ingredients
1/4 cup(s) juice, cherry
2 teaspoon sugar
1 teaspoon cornstarch
1/2 cup(s) fresh fruit
1 slice(s) bread
Preparation
1. Combine sugar and cornstarch. In a
small saucepan, warm juice over
medium heat.
2. Add sugar and cornstarch mixture to
juice, stirring constantly until slightly
thickened. Cool slightly.
3. Place the bread on a small plate
and top with fruit. Pour sauce over top
and let stand for 1 minute.
E-mail recipe Print recipeQuick Info:
Servings
Contains Wheat/Gluten
Vegetarian
Most Popular
Diabetes-Friendly
Nutritional Info (Per serving):
Calories: 176, Saturated Fat: 0g,
Sodium: 140mg, Dietary Fiber: 2g,
Total Fat: 1g, Carbs: 40g, Sugars:
24g, Cholesterol: 0mg, Protein: 3g
Exchanges: Starch: 2.5
Carb Choices: 2.5
Recipe Source:
Reproduced with permission from
"ADA Cookbooks"© American Diabetes
Association ® Ingredients
1/4 cup(s) juice, cherry
2 teaspoon sugar
1 teaspoon cornstarch
1/2 cup(s) fresh fruit
1 slice(s) bread
Preparation
1. Combine sugar and cornstarch. In a
small saucepan, warm juice over
medium heat.
2. Add sugar and cornstarch mixture to
juice, stirring constantly until slightly
thickened. Cool slightly.
3. Place the bread on a small plate
and top with fruit. Pour sauce over top
and let stand for 1 minute.
Turkey Soup
Ingredients
6 pounds turkey, breast
2 medium onion(s)
3 stalk(s) celery
1 teaspoon thyme, dried
1/2 teaspoon rosemary
1/2 teaspoon sage, dried
1 teaspoon basil, dried
1/2 teaspoon marjoram, dried
1/2 teaspoon tarragon, dried
1/2 teaspoon salt
1/2 pounds pasta, stellini
Preparation
1. Place turkey breast in a large
6-quart pot. Cover with water, at least
3/4 full.
2. Peel onions, cut in large pieces, and
add to pot. Wash celery stalks, slice,
and add to pot.
3. Simmer covered for about 2-1/2
hours.
4. Remove carcass from pot. Divide
soup into smaller, shallower containers
for quick cooling in the refrigerator.
5. After cooling, skim off fat.
6. While soup is cooling, remove
remaining meat from turkey carcass.
Cut into pieces.
7. Add turkey meat to skimmed soup
along with herbs and spices.
8. Bring to a boil and add pastina.
Continue cooking on low boil for about
20 minutes until pastina is done. Serve
at once or refrigerate for later
reheating.
Ingredients
6 pounds turkey, breast
2 medium onion(s)
3 stalk(s) celery
1 teaspoon thyme, dried
1/2 teaspoon rosemary
1/2 teaspoon sage, dried
1 teaspoon basil, dried
1/2 teaspoon marjoram, dried
1/2 teaspoon tarragon, dried
1/2 teaspoon salt
1/2 pounds pasta, stellini
Preparation
1. Place turkey breast in a large
6-quart pot. Cover with water, at least
3/4 full.
2. Peel onions, cut in large pieces, and
add to pot. Wash celery stalks, slice,
and add to pot.
3. Simmer covered for about 2-1/2
hours.
4. Remove carcass from pot. Divide
soup into smaller, shallower containers
for quick cooling in the refrigerator.
5. After cooling, skim off fat.
6. While soup is cooling, remove
remaining meat from turkey carcass.
Cut into pieces.
7. Add turkey meat to skimmed soup
along with herbs and spices.
8. Bring to a boil and add pastina.
Continue cooking on low boil for about
20 minutes until pastina is done. Serve
at once or refrigerate for later
reheating.
Black Skillet Beef With Greens and
Red Potatoes
Nutritional Info (Per serving):
Calories: 340, Saturated Fat: 2g,
Sodium: 109mg, Dietary Fiber: 8g,
Total Fat: 5g, Carbs: 45g, Cholesterol:
64mg, Protein: 30g
Carb Choices: 2.5
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
1 pounds beef, top round steak
1 tablespoon paprika
1 1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper, black
1/8 teaspoon pepper, red ground
1/8 teaspoon mustard, dry
8 potato(es), red
3 cup(s) onion(s)
2 cup(s) broth, beef
2 clove(s) garlic
2 large carrot(s)
2 bunch(es) mustard greens
Preparation
1. Partially freeze beef. Thinly slice
across grain into long strips 1/8-inch
thick and 3 inches wide.
2. Combine paprika, oregano, chili
powder, garlic powder, black pepper,
red pepper, and dry mustard. Coat
strips of meat with spice mixture.
3. Spray large, heavy skillet with
nonstick coating. Preheat pan over
high heat. Add meat and cook, stirring,
for five minutes. Then add potatoes,
onion, broth, and garlic, and cook
covered over medium heat for 20
minutes. Stir in carrots, lay greens
over top, and cook covered until
carrots are tender, about 15 minutes.
4. Serve in large serving bowl with
crusty bread for dunking.
Red Potatoes
Nutritional Info (Per serving):
Calories: 340, Saturated Fat: 2g,
Sodium: 109mg, Dietary Fiber: 8g,
Total Fat: 5g, Carbs: 45g, Cholesterol:
64mg, Protein: 30g
Carb Choices: 2.5
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
1 pounds beef, top round steak
1 tablespoon paprika
1 1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper, black
1/8 teaspoon pepper, red ground
1/8 teaspoon mustard, dry
8 potato(es), red
3 cup(s) onion(s)
2 cup(s) broth, beef
2 clove(s) garlic
2 large carrot(s)
2 bunch(es) mustard greens
Preparation
1. Partially freeze beef. Thinly slice
across grain into long strips 1/8-inch
thick and 3 inches wide.
2. Combine paprika, oregano, chili
powder, garlic powder, black pepper,
red pepper, and dry mustard. Coat
strips of meat with spice mixture.
3. Spray large, heavy skillet with
nonstick coating. Preheat pan over
high heat. Add meat and cook, stirring,
for five minutes. Then add potatoes,
onion, broth, and garlic, and cook
covered over medium heat for 20
minutes. Stir in carrots, lay greens
over top, and cook covered until
carrots are tender, about 15 minutes.
4. Serve in large serving bowl with
crusty bread for dunking.
Asian Pork Soup
Ingredients
cooking spray
12 ounce(s) pork, lean boneless
2 cup(s) mushrooms, shiitake
2 clove(s) garlic
3 ounce(s) broth, reduced-sodium
chicken
2 tablespoon sherry, dry
2 tablespoon soy sauce,
reduced-sodium
2 teaspoon ginger, fresh
1/4 teaspoon pepper, red, crushed
2 cup(s) cabbage, napa (Chinese)
1 scallion(s) (green onions)
Preparation
1. Coat an unheated large nonstick
saucepan with nonstick cooking spray.
Preheat saucepan over medium heat.
Add pork to hot saucepan; cook for 2
to 3 minutes or until slightly pink in
center. Remove from saucepan; set
aside. Add mushrooms and garlic to
saucepan; cook and stir until tender.
2. Stir in chicken broth, sherry, soy
sauce, ginger, and crushed red
pepper. Bring to boiling. Stir in pork,
Chinese cabbage, and green onion;
heat through.
Ingredients
cooking spray
12 ounce(s) pork, lean boneless
2 cup(s) mushrooms, shiitake
2 clove(s) garlic
3 ounce(s) broth, reduced-sodium
chicken
2 tablespoon sherry, dry
2 tablespoon soy sauce,
reduced-sodium
2 teaspoon ginger, fresh
1/4 teaspoon pepper, red, crushed
2 cup(s) cabbage, napa (Chinese)
1 scallion(s) (green onions)
Preparation
1. Coat an unheated large nonstick
saucepan with nonstick cooking spray.
Preheat saucepan over medium heat.
Add pork to hot saucepan; cook for 2
to 3 minutes or until slightly pink in
center. Remove from saucepan; set
aside. Add mushrooms and garlic to
saucepan; cook and stir until tender.
2. Stir in chicken broth, sherry, soy
sauce, ginger, and crushed red
pepper. Bring to boiling. Stir in pork,
Chinese cabbage, and green onion;
heat through.
Baked Trout Olé
Nutritional Info (Per serving):
Calories: 230, Saturated Fat: 2g,
Sodium: 162mg, Total Fat: 9g,
Cholesterol: 58mg, Iron: 1mg, Calcium:
60mg
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
2 pounds fish, trout, fillet
3 tablespoon lime juice
1 medium tomato(es)
1/2 medium onion(s)
3 tablespoon cilantro
1/2 teaspoon oil, olive
1/4 teaspoon pepper, black
1/4 teaspoon salt
1/4 teaspoon pepper, red, crushed
Preparation
1. Preheat oven to 350 degrees F.
2. Rinse fish and pat dry. Place in
baking dish.
3. In a separate dish, mix remaining
ingredients together and pour over fish.
4. Bake for 15 to 20 minutes or until
fork-tender
Nutritional Info (Per serving):
Calories: 230, Saturated Fat: 2g,
Sodium: 162mg, Total Fat: 9g,
Cholesterol: 58mg, Iron: 1mg, Calcium:
60mg
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
2 pounds fish, trout, fillet
3 tablespoon lime juice
1 medium tomato(es)
1/2 medium onion(s)
3 tablespoon cilantro
1/2 teaspoon oil, olive
1/4 teaspoon pepper, black
1/4 teaspoon salt
1/4 teaspoon pepper, red, crushed
Preparation
1. Preheat oven to 350 degrees F.
2. Rinse fish and pat dry. Place in
baking dish.
3. In a separate dish, mix remaining
ingredients together and pour over fish.
4. Bake for 15 to 20 minutes or until
fork-tender
Carrot Hummus
Nutritional Info (Per serving):
Calories: 60, Saturated Fat: 0g, Sodium: 124mg,
Dietary Fiber: 2g, Total Fat: 2g, Carbs: 8g,
Cholesterol: 0mg, Protein: 2g
Exchanges: Starch: 0.5, Fat: 0.5
Carb Choices: 0.5
Diabetic Living Diet OnlinePrep Time: 15 mins
Total Time: 15 mins
Ingredients
1 cup(s) carrot(s)
1 can(s) beans, garbanzo (chickpeas)
1/4 cup(s) tahini (sesame seed paste)
2 tablespoon lemon juice
2 clove(s) garlic
1/2 teaspoon cumin, ground
1/4 teaspoon salt
2 tablespoon parsley
Assorted vegetable dippers (such as peeled
baby carrots, zucchini slices, pea pods, yellow
summer squash sticks, and/or red sweet pepper
strips)
Recipe Tip: Chill 1 hour to 3 days.
Preparation
1. In a covered small saucepan cook carrots in a
small amount of boiling water for 6 to 8 minutes
or until tender; drain. In a food processor
combine cooked carrots, garbanzo beans,
tahini, lemon juice, garlic, cumin, and salt. Cover
and process until mixture is smooth. Transfer to
a small serving bowl. Stir in parsley.
2. Cover and chill for at least 1 hour or for up to
3 days. If too thick, stir in enough water, 1
tablespoon at a time, until dipping consistency.
Serve with assorted dippers
Nutritional Info (Per serving):
Calories: 60, Saturated Fat: 0g, Sodium: 124mg,
Dietary Fiber: 2g, Total Fat: 2g, Carbs: 8g,
Cholesterol: 0mg, Protein: 2g
Exchanges: Starch: 0.5, Fat: 0.5
Carb Choices: 0.5
Diabetic Living Diet OnlinePrep Time: 15 mins
Total Time: 15 mins
Ingredients
1 cup(s) carrot(s)
1 can(s) beans, garbanzo (chickpeas)
1/4 cup(s) tahini (sesame seed paste)
2 tablespoon lemon juice
2 clove(s) garlic
1/2 teaspoon cumin, ground
1/4 teaspoon salt
2 tablespoon parsley
Assorted vegetable dippers (such as peeled
baby carrots, zucchini slices, pea pods, yellow
summer squash sticks, and/or red sweet pepper
strips)
Recipe Tip: Chill 1 hour to 3 days.
Preparation
1. In a covered small saucepan cook carrots in a
small amount of boiling water for 6 to 8 minutes
or until tender; drain. In a food processor
combine cooked carrots, garbanzo beans,
tahini, lemon juice, garlic, cumin, and salt. Cover
and process until mixture is smooth. Transfer to
a small serving bowl. Stir in parsley.
2. Cover and chill for at least 1 hour or for up to
3 days. If too thick, stir in enough water, 1
tablespoon at a time, until dipping consistency.
Serve with assorted dippers
Baked Salmon Dijon
Nutritional Info (Per serving):
Calories: 196, Saturated Fat: 2g,
Sodium: 229mg, Dietary Fiber: 0.5g,
Total Fat: 7g, Carbs: 5g, Cholesterol:
76mg, Protein: 27g
Carb Choices: 0.5
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
1 cup(s) sour cream, light or fat-free
2 teaspoon dill weed, dried
3 tablespoon scallion(s) (green onions)
2 tablespoon mustard, dijon-style
2 tablespoon lemon juice
1 1/2 pounds fish, salmon fillet
1/2 teaspoon garlic powder
1/2 teaspoon pepper, black
Preparation
1. Whisk sour cream, dill, onion,
mustard, and lemon juice in a small
bowl.
2. Preheat oven to 400 degrees F.
Lightly oil baking sheet with cooking
spray.
3. Place salmon, skin-side down, on
prepared sheet. Sprinkle with garlic
powder and pepper, then spread with
the sauce.
4. Bake salmon until just opaque in the
center, about 20 minutes.
Nutritional Info (Per serving):
Calories: 196, Saturated Fat: 2g,
Sodium: 229mg, Dietary Fiber: 0.5g,
Total Fat: 7g, Carbs: 5g, Cholesterol:
76mg, Protein: 27g
Carb Choices: 0.5
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
1 cup(s) sour cream, light or fat-free
2 teaspoon dill weed, dried
3 tablespoon scallion(s) (green onions)
2 tablespoon mustard, dijon-style
2 tablespoon lemon juice
1 1/2 pounds fish, salmon fillet
1/2 teaspoon garlic powder
1/2 teaspoon pepper, black
Preparation
1. Whisk sour cream, dill, onion,
mustard, and lemon juice in a small
bowl.
2. Preheat oven to 400 degrees F.
Lightly oil baking sheet with cooking
spray.
3. Place salmon, skin-side down, on
prepared sheet. Sprinkle with garlic
powder and pepper, then spread with
the sauce.
4. Bake salmon until just opaque in the
center, about 20 minutes.
Fish Veronique
Nutritional Info (Per serving):
Calories: 166, Saturated Fat: 1g,
Sodium: 343mg, Dietary Fiber: 0.5g,
Total Fat: 2g, Carbs: 9g, Cholesterol:
61mg, Protein: 24g
Carb Choices: 0.5
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
1 pounds fish, white fish, firm flesh
1/4 teaspoon salt
1/8 teaspoon pepper, black
1/4 cup(s) wine, dry white
1/3 cup(s) broth, chicken
1 tablespoon lemon juice
1 tablespoon margarine
2 tablespoon flour, all-purpose
3/4 cup(s) milk, lowfat
1/2 cup(s) grapes, seedless
Preparation
1. Spray 10- by 6-inch baking dish with
nonstick spray. Place fish in pan and
sprinkle with salt and pepper.
2. Mix wine, stock, and lemon juice in
small bowl and pour over fish.
3. Cover and bake at 350 degrees F
for 15 minutes.
4. Melt margarine in small saucepan.
Remove from heat and blend in flour.
Gradually add milk and cook over
moderately low heat, stirring
constantly, until thickened.
5. Remove fish from oven, and pour
liquid from baking dish into "cream"
sauce, stirring until blended. Pour
sauce over fish and sprinkle with
grapes.
6. Broil about 4 inches from heat for
five minutes or until sauce starts to
brown.
Nutritional Info (Per serving):
Calories: 166, Saturated Fat: 1g,
Sodium: 343mg, Dietary Fiber: 0.5g,
Total Fat: 2g, Carbs: 9g, Cholesterol:
61mg, Protein: 24g
Carb Choices: 0.5
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
1 pounds fish, white fish, firm flesh
1/4 teaspoon salt
1/8 teaspoon pepper, black
1/4 cup(s) wine, dry white
1/3 cup(s) broth, chicken
1 tablespoon lemon juice
1 tablespoon margarine
2 tablespoon flour, all-purpose
3/4 cup(s) milk, lowfat
1/2 cup(s) grapes, seedless
Preparation
1. Spray 10- by 6-inch baking dish with
nonstick spray. Place fish in pan and
sprinkle with salt and pepper.
2. Mix wine, stock, and lemon juice in
small bowl and pour over fish.
3. Cover and bake at 350 degrees F
for 15 minutes.
4. Melt margarine in small saucepan.
Remove from heat and blend in flour.
Gradually add milk and cook over
moderately low heat, stirring
constantly, until thickened.
5. Remove fish from oven, and pour
liquid from baking dish into "cream"
sauce, stirring until blended. Pour
sauce over fish and sprinkle with
grapes.
6. Broil about 4 inches from heat for
five minutes or until sauce starts to
brown.
1-2-3 Peach Cobbler
Nutritional Info (Per serving):
Calories: 271, Saturated Fat: 0.5g,
Sodium: 263mg, Dietary Fiber: 2g,
Total Fat: 4g, Carbs: 54g, Cholesterol:
0.5mg, Protein: 4g
Carb Choices: 3.5
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
1/2 teaspoon cinnamon, ground
1 tablespoon vanilla extract
2 tablespoon cornstarch
1 cup(s) peach nectar or apricot nectar
1/4 cup(s) pineapple juice,
unsweetened
32 ounce(s) peaches, canned in juice
1 tablespoon margarine
1 cup(s) biscuit mix
2/3 cup(s) flour, all-purpose
1/2 cup(s) sugar
2/3 cup(s) milk, fat-free evaporated
1 tablespoon sugar, brown
Preparation
1. Combine cinnamon, vanilla,
cornstarch, peach nectar, and
pineapple or peach juice in saucepan
over medium heat. Stir constantly until
mixture thickens and bubbles.
2. Add sliced peaches to mixture.
3. Reduce heat and simmer for five to
10 minutes.
4. In another saucepan, melt
margarine and set aside.
5. Lightly spray 8-square-inch glass
dish with cooking spray. Pour hot
peach mixture into dish.
6. In another bowl, combine pancake
mix, flour, sugar, and melted
margarine. Stir in milk. Quickly spoon
this over peach mixture.
7. Combine nutmeg and brown sugar.
Sprinkle on top of batter.
8. Bake at 400 degrees F for 15 to 20
minutes or until golden brown.
9. Cool and cut into eight pieces.
Nutritional Info (Per serving):
Calories: 271, Saturated Fat: 0.5g,
Sodium: 263mg, Dietary Fiber: 2g,
Total Fat: 4g, Carbs: 54g, Cholesterol:
0.5mg, Protein: 4g
Carb Choices: 3.5
Recipe Source:
The National Heart, Lung and Blood
Institute (NHLBI). The NHLBI does not
recommend or endorse any company
advertised on this site. Ingredients
1/2 teaspoon cinnamon, ground
1 tablespoon vanilla extract
2 tablespoon cornstarch
1 cup(s) peach nectar or apricot nectar
1/4 cup(s) pineapple juice,
unsweetened
32 ounce(s) peaches, canned in juice
1 tablespoon margarine
1 cup(s) biscuit mix
2/3 cup(s) flour, all-purpose
1/2 cup(s) sugar
2/3 cup(s) milk, fat-free evaporated
1 tablespoon sugar, brown
Preparation
1. Combine cinnamon, vanilla,
cornstarch, peach nectar, and
pineapple or peach juice in saucepan
over medium heat. Stir constantly until
mixture thickens and bubbles.
2. Add sliced peaches to mixture.
3. Reduce heat and simmer for five to
10 minutes.
4. In another saucepan, melt
margarine and set aside.
5. Lightly spray 8-square-inch glass
dish with cooking spray. Pour hot
peach mixture into dish.
6. In another bowl, combine pancake
mix, flour, sugar, and melted
margarine. Stir in milk. Quickly spoon
this over peach mixture.
7. Combine nutmeg and brown sugar.
Sprinkle on top of batter.
8. Bake at 400 degrees F for 15 to 20
minutes or until golden brown.
9. Cool and cut into eight pieces.
Sloppy Joes
Nutritional Info (Per serving):
Calories: 293, Saturated Fat: 3g, Sodium: 691mg, Dietary Fiber: 3g, Total Fat: 9g, Carbs: 33g, Sugars: 10g, Cholesterol: 46mg,
Protein: 20g
Exchanges: Vegetable: 2, Starch: 1.5, Lean Meat: 2, Fat: 0.5
Carb Choices: 2
Recipe Source:
Reproduced with permission from "ADA Cookbooks"© American Diabetes Association ® Ingredients
1 pounds beef, lean ground
1/2 cup(s) onion(s)
2 clove(s) garlic
8 ounce(s) tomato sauce
1/2 cup(s) water
1 cup(s) tomato(es)
1 tablespoon mustard
2 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon pepper, black ground
6 hamburger buns, whole-wheat
Preparation
1. In a large skillet, cook ground beef over medium-high heat for approximately 5 minutes. Drain fat.
2. Add onions and cook 3 minutes or until onions begin to turn clear. Add garlic and cook 1 more minute.
3. Add remaining ingredients except buns and simmer for 10 minutes.
4. Serve on whole-wheat buns.
Nutritional Info (Per serving):
Calories: 293, Saturated Fat: 3g, Sodium: 691mg, Dietary Fiber: 3g, Total Fat: 9g, Carbs: 33g, Sugars: 10g, Cholesterol: 46mg,
Protein: 20g
Exchanges: Vegetable: 2, Starch: 1.5, Lean Meat: 2, Fat: 0.5
Carb Choices: 2
Recipe Source:
Reproduced with permission from "ADA Cookbooks"© American Diabetes Association ® Ingredients
1 pounds beef, lean ground
1/2 cup(s) onion(s)
2 clove(s) garlic
8 ounce(s) tomato sauce
1/2 cup(s) water
1 cup(s) tomato(es)
1 tablespoon mustard
2 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon pepper, black ground
6 hamburger buns, whole-wheat
Preparation
1. In a large skillet, cook ground beef over medium-high heat for approximately 5 minutes. Drain fat.
2. Add onions and cook 3 minutes or until onions begin to turn clear. Add garlic and cook 1 more minute.
3. Add remaining ingredients except buns and simmer for 10 minutes.
4. Serve on whole-wheat buns.
Curried Seafood with Linguine
Nutritional Info (Per serving):
Calories: 307, Saturated Fat: 1g, Sodium: 270mg, Dietary Fiber: 3g,
Total Fat: 9g, Carbs: 41g, Sugars: 5g, Cholesterol: 42mg, Protein: 17g
Exchanges: Vegetable: 2, Starch: 2, Lean Meat: 1, Fat: 1.5
Carb Choices: 2.5
Recipe Source:
Diabetic Living Diet OnlineTotal Time: 25 mins
Ingredients
4 ounce(s) shrimp, medium in shells
4 ounce(s) sea scallops
6 ounce(s) pasta, linguine
1/3 cup(s) apricot nectar
1 teaspoon cornstarch
1/4 teaspoon ginger, ground
2 tablespoon oil, cooking
1 cup(s) mushrooms, fresh
1/2 cup(s) carrot(s)
3 cup(s) bok choy
2 scallion(s) (green onions)
1 1/2 teaspoon curry powder
Preparation
1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving
tails intact (if desired). Rinse shrimp and scallops; pat dry with paper
towels. Set aside.
2. Cook pasta according to package directions; drain. Cover and keep
warm. Meanwhile, in a small bowl, stir together apricot nectar, soy
sauce, cornstarch, and ginger; set aside.
3. In a large skillet or wok, heat 1 tablespoon of the oil over
medium-high heat. Add mushrooms and carrots; stir-fry for 2 minutes.
Add bok choy and green onions; stir-fry for 2 minutes more. Remove
vegetables with a slotted spoon. In a medium bowl, toss shrimp and
scallops with curry powder. Add the remaining 1 tablespoon oil and the
seafood to skillet. Cook and stir for 2 to 3 minutes or until seafood is
opaque; push from center of skillet.
4. Stir apricot nectar mixture; add to center of skillet. Cook and stir until
thickened and bubbly. Return vegetables to skillet. Stir all ingredients
together to coat with sauce. heat through.
5. To serve, spoon seafood mixture over hot cooked pasta.
Nutritional Info (Per serving):
Calories: 307, Saturated Fat: 1g, Sodium: 270mg, Dietary Fiber: 3g,
Total Fat: 9g, Carbs: 41g, Sugars: 5g, Cholesterol: 42mg, Protein: 17g
Exchanges: Vegetable: 2, Starch: 2, Lean Meat: 1, Fat: 1.5
Carb Choices: 2.5
Recipe Source:
Diabetic Living Diet OnlineTotal Time: 25 mins
Ingredients
4 ounce(s) shrimp, medium in shells
4 ounce(s) sea scallops
6 ounce(s) pasta, linguine
1/3 cup(s) apricot nectar
1 teaspoon cornstarch
1/4 teaspoon ginger, ground
2 tablespoon oil, cooking
1 cup(s) mushrooms, fresh
1/2 cup(s) carrot(s)
3 cup(s) bok choy
2 scallion(s) (green onions)
1 1/2 teaspoon curry powder
Preparation
1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving
tails intact (if desired). Rinse shrimp and scallops; pat dry with paper
towels. Set aside.
2. Cook pasta according to package directions; drain. Cover and keep
warm. Meanwhile, in a small bowl, stir together apricot nectar, soy
sauce, cornstarch, and ginger; set aside.
3. In a large skillet or wok, heat 1 tablespoon of the oil over
medium-high heat. Add mushrooms and carrots; stir-fry for 2 minutes.
Add bok choy and green onions; stir-fry for 2 minutes more. Remove
vegetables with a slotted spoon. In a medium bowl, toss shrimp and
scallops with curry powder. Add the remaining 1 tablespoon oil and the
seafood to skillet. Cook and stir for 2 to 3 minutes or until seafood is
opaque; push from center of skillet.
4. Stir apricot nectar mixture; add to center of skillet. Cook and stir until
thickened and bubbly. Return vegetables to skillet. Stir all ingredients
together to coat with sauce. heat through.
5. To serve, spoon seafood mixture over hot cooked pasta.
Chicken & Bean Burritos
Nutritional Info (Per serving):
Calories: 293, Saturated Fat: 2g, Sodium: 707mg, Dietary Fiber: 5g, Total Fat: 6g, Carbs: 34g, Cholesterol: 50mg, Protein: 26g
Exchanges: Starch: 2, Lean Meat: 3, Fat: 0.5
Carb Choices: 2
Recipe Source:Prep Time: 5 mins
Total Time: 5 mins
Ingredients
2 pounds chicken, breast
1 can(s) beans, pinto in chili sauce
1 jar(s) salsa with chipotle chile peppers
12 large tortilla(s), flour, whole-wheat
1 cup(s) cheese, reduced-fat Monterey Jack
lettuce
tomato(es)
sour cream, light or fat-free
Recipe Tip: Cook 5 to 6 hours (low), or 2 1/2 to 3 hours (high).
Preparation
1. In a 3 1/2-quart slow cooker combine chicken and undrained beans. Pour salsa over all.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Using a slotted spoon, transfer chicken to a cutting board. Using 2 forks, gently separate the chicken into thin shreds. Using a potato masher,
mash beans slightly in cooker. Return chicken to slow cooker, stirring to mix.
4. Divide chicken mixture evenly among the warmed tortillas. Top with cheese. Fold bottom edge of each tortilla up and over filling; fold in
opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks. If desired, serve with lettuce, tomatoes, and/or
sour cream.
Nutritional Info (Per serving):
Calories: 293, Saturated Fat: 2g, Sodium: 707mg, Dietary Fiber: 5g, Total Fat: 6g, Carbs: 34g, Cholesterol: 50mg, Protein: 26g
Exchanges: Starch: 2, Lean Meat: 3, Fat: 0.5
Carb Choices: 2
Recipe Source:Prep Time: 5 mins
Total Time: 5 mins
Ingredients
2 pounds chicken, breast
1 can(s) beans, pinto in chili sauce
1 jar(s) salsa with chipotle chile peppers
12 large tortilla(s), flour, whole-wheat
1 cup(s) cheese, reduced-fat Monterey Jack
lettuce
tomato(es)
sour cream, light or fat-free
Recipe Tip: Cook 5 to 6 hours (low), or 2 1/2 to 3 hours (high).
Preparation
1. In a 3 1/2-quart slow cooker combine chicken and undrained beans. Pour salsa over all.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Using a slotted spoon, transfer chicken to a cutting board. Using 2 forks, gently separate the chicken into thin shreds. Using a potato masher,
mash beans slightly in cooker. Return chicken to slow cooker, stirring to mix.
4. Divide chicken mixture evenly among the warmed tortillas. Top with cheese. Fold bottom edge of each tortilla up and over filling; fold in
opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks. If desired, serve with lettuce, tomatoes, and/or
sour cream.
Shrimp and Asparagus With Fettuccine in Mustard Cream Sauce
Nutritional Info (Per serving):
Calories: 276, Saturated Fat: 2g, Sodium: 392mg, Dietary Fiber: 1g, Total Fat: 11g, Carbs: 28g, Sugars: 5g, Cholesterol: 109mg,
Protein: 16g
Exchanges: Starch: 2, Lean Meat: 1, Fat: 1
Carb Choices: 2
Recipe Source:
Reproduced with permission from "ADA Cookbooks"© American Diabetes Association ® Ingredients
4 ounce(s) pasta, fettuccine
2 tablespoon margarine
2 tablespoon flour, all-purpose
1 cup(s) milk, fat-free
1/8 teaspoon pepper, black ground
1 tablespoon mustard, dijon-style
1 tablespoon oil, olive
1/2 pounds shrimp, peeled and deveined
4 ounce(s) asparagus
1 clove(s) garlic
Preparation
1. Cook the fettuccine according to the package directions, omitting salt. Drain.
2. While the pasta is cooking, melt the margarine in a small nonstick saucepan over medium heat. Add the flour; cook until bubbly.
Gradually stir in the milk, cooking and stirring until thickened. Add the salt and pepper. Remove from the heat and stir in the
mustard.
3. Heat the olive oil in a large nonstick skillet. Saute the shrimp, asparagus, and garlic over medium heat just until the shrimp are
cooked through, about 4 to 5 minutes.
4. In a large warmed bowl, combine the fettuccine, the shrimp mixture, and sauce; toss to mix well. Serve immediately.
Nutritional Info (Per serving):
Calories: 276, Saturated Fat: 2g, Sodium: 392mg, Dietary Fiber: 1g, Total Fat: 11g, Carbs: 28g, Sugars: 5g, Cholesterol: 109mg,
Protein: 16g
Exchanges: Starch: 2, Lean Meat: 1, Fat: 1
Carb Choices: 2
Recipe Source:
Reproduced with permission from "ADA Cookbooks"© American Diabetes Association ® Ingredients
4 ounce(s) pasta, fettuccine
2 tablespoon margarine
2 tablespoon flour, all-purpose
1 cup(s) milk, fat-free
1/8 teaspoon pepper, black ground
1 tablespoon mustard, dijon-style
1 tablespoon oil, olive
1/2 pounds shrimp, peeled and deveined
4 ounce(s) asparagus
1 clove(s) garlic
Preparation
1. Cook the fettuccine according to the package directions, omitting salt. Drain.
2. While the pasta is cooking, melt the margarine in a small nonstick saucepan over medium heat. Add the flour; cook until bubbly.
Gradually stir in the milk, cooking and stirring until thickened. Add the salt and pepper. Remove from the heat and stir in the
mustard.
3. Heat the olive oil in a large nonstick skillet. Saute the shrimp, asparagus, and garlic over medium heat just until the shrimp are
cooked through, about 4 to 5 minutes.
4. In a large warmed bowl, combine the fettuccine, the shrimp mixture, and sauce; toss to mix well. Serve immediately.
Cinnamon Rice
Nutritional Info (Per serving):
Calories: 219, Saturated Fat: 0g, Sodium: 29mg, Dietary Fiber:
1g, Total Fat: 2g, Carbs: 45g, Sugars: 7g, Cholesterol: 0mg,
Protein: 4g
Exchanges: Fruit: 0.5, Starch: 2.5
Carb Choices: 3
Recipe Source:
Reproduced with permission from "ADA Cookbooks"© American
Diabetes Association ® Ingredients
1/2 cup(s) rice
1 cup(s) water
1 tablespoon milk, fat-free
2 tablespoon raisins
1 teaspoon margarine
1/2 teaspoon sugar
1/4 teaspoon cinnamon, ground
Preparation
1. In a small saucepan, bring rice, water, milk, and raisins to a
boil, stirring occasionally. Lower heat, cover tightly, and cook 15
minutes on low until liquid is absorbed and rice is tender.
2. Mix sugar and cinnamon together and sprinkle over rice to
serve.
Nutritional Info (Per serving):
Calories: 219, Saturated Fat: 0g, Sodium: 29mg, Dietary Fiber:
1g, Total Fat: 2g, Carbs: 45g, Sugars: 7g, Cholesterol: 0mg,
Protein: 4g
Exchanges: Fruit: 0.5, Starch: 2.5
Carb Choices: 3
Recipe Source:
Reproduced with permission from "ADA Cookbooks"© American
Diabetes Association ® Ingredients
1/2 cup(s) rice
1 cup(s) water
1 tablespoon milk, fat-free
2 tablespoon raisins
1 teaspoon margarine
1/2 teaspoon sugar
1/4 teaspoon cinnamon, ground
Preparation
1. In a small saucepan, bring rice, water, milk, and raisins to a
boil, stirring occasionally. Lower heat, cover tightly, and cook 15
minutes on low until liquid is absorbed and rice is tender.
2. Mix sugar and cinnamon together and sprinkle over rice to
serve.
